Food product permeated with homogenized dispersion

Abstract

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

1 . A marinade for improving the consistency of tenderness and juiciness of a meat product, comprising:
 an edible oil 1.0 to 20.0 percent by weight;   water from 50 to 90 percent by weight;   at least one of KCl or NaCl between salt 0.1 to 10 percent by weight; and   wherein said edible oil, water and salt are in a dispersion having a mean particle size range 25 and 40 μm.   
     
     
         2 . The marinade of  claim 1  further comprising a protein. 
     
     
         3 . The marinade of  claim 1  further comprising a fiber. 
     
     
         4 . The marinade of  claim 2  wherein said protein between 0.0 to 10.0 percent by weight. 
     
     
         5 . The marinade of  claim 3  wherein said fiber between 0.1 to 2.0 percent by weight. 
     
     
         6 . The marinade of  claim 1  further comprising gum. 
     
     
         7 . The marinade of  claim 6  wherein said gum is between 0.0 to 2.0 percent by weight. 
     
     
         8 . A process for preparing a marinade containing an edible oil and water, comprising:
 mixing a first mixture of an edible oil and water having a first dispersion particle size; and   mixing said first mixture having a first dispersion particle size to produce a second mixture having a second mean particle size which is at least fifty percent (50%) smaller than said first dispersion mean particle size.   
     
     
         9 . The process of  claim 8  wherein said second dispersion second mean particle size is stable at the dispersion creation temperature for at least seven hours (7 hrs). 
     
     
         10 . The process of  claim 8  further comprising salt added at least one of before and after said mixing of said first mixture. 
     
     
         11 . The process of  claim 8  further comprising protein added at least one of before and after said mixing of said first mixture. 
     
     
         12 . The process of  claim 8  further comprising fiber added at least one of before and after said mixing of said first mixture. 
     
     
         13 . The process of  claim 11  wherein said protein is at least one of soy, whey, and plant based protein. 
     
     
         14 . The process of  claim 12  wherein said fiber is a plant isolate. 
     
     
         15 . A foodstuff, comprising:
 a food product;   a marinade food enhancer applied to said food product, said food enhancer comprising particles in a homogenized dispersion including hydrophobic and hydrophilic particles, said hydrophilic particles containing an edible oil wherein said homogenized dispersion having a mean particle size of between 25 and 40 μm.   
     
     
         16 . The foodstuff of  claim 15 , wherein the food product is meat. 
     
     
         17 . The foodstuff of  claim 15 , wherein the food product is seafood. 
     
     
         18 . The foodstuff of  claim 15 , wherein application of said food enhancer to the food product occurs via injection. 
     
     
         19 . The foodstuff of  claim 15 , wherein application of said food enhancer to the food product occurs via glazing. 
     
     
         20 . The foodstuff of  claim 15 , wherein application of said food enhancer to the food product occurs via vacuum tumbling.