MXPA06006080A - Food product and process for reducing oil and fat content in cooked food - Google Patents

Abstract

A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Description

FOOD PRODUCT AND PROCESS TO REDUCE THE CONTENT OF OIL AND FAT IN COOKED FOODS FIELD OF THE INVENTION This invention relates to a process for controlling the content of fat and oil in cooked foods. More particularly, this invention relates to said process using protein from the muscle of animals or a composition of peptides derived from the muscle protein of animals to control the content of fat and oil in food and for the food product used in the process.

BACKGROUND OF THE INVENTION Prior to the present invention, foods such as meat, vegetables, fish, nuts, cakes, fried foods, donuts or the like cooked at a high temperature in oil and / or fat absorb oil and / or fat . These cooking processes are commonly referred to as "frying dipped in fat" or as "frying". When the food is only partially cooked in fat and / or oil, the cooked food is referred to as "fried." The fried food is then subsequently thoroughly cooked such as by baking. When they are sewn in this way, the cooked food undesirably absorbs fat or oil hence reduces its nutritional and dietary value. An earlier solution to reduce the absorption of oil or fat by the food during cooking is to cover the food with a substance such as pectin before contacting the food with hot oil or fat. This solution is undesirable due to the absorption of oil or fat that still occurs through food.

Accordingly, it would be desirable to provide a way of feeding including fish, meat, vegetables, cakes or the like in which it can be cooked by minimizing or preventing the absorption of oil or fat by the food during cooking. In addition, it would be desirable to provide a form of food that is not less nutritional than the original food or that is even more nutritional than the original food to be cooked. Also, it would be Such a form of food is desirable where the majority of moisture or flavors or species added in the uncooked food is retained during cooking.

SUMMARY OF THE INVENTION In accordance with this invention, raw food for cooking with oil and / or liquid fat, including butter, is cooked, injected and / or mixed with a mixture of dry protein or an aqueous acid solution of protein mixture derived from a muscle tissue of animals and / or with a peptide composition derived from the mixture or from the aqueous acid solution of protein mixture. The protein mixtures comprise a mixture of myofibrillar proteins and sarcoplasmic proteins obtained by one of the processes described in US Pat. Nos. 6,005,073; 6,288,216; 6,136,959 and / or 6,451, 975, all of which are incorporated herein by reference in their entirety. By the phrase "dry protein mixture" as used herein is meant a mixture of dehydrated protein from myofibrillar and sarcoplasmic proteins derived from muscle tissue in animals and obtained from an aqueous acid solution (less than or equal to a pH 4.0) or an aqueous alkaline solution (greater than or equal to an H 10.5). The dry protein mixture also contains less than about 15 weight percent water, preferably between 3 and 10 weight percent in water and more preferably between about 3 and 7 weight percent water based on the total weight of the protein and water mixture. While a dry protein mixture containing 0% water is used in the present invention, dry powders, in general, containing 0 to 3 percent water can be hazardous to be processed on a commercial scale. Solid mixtures of myofibrillar proteins and sarcoplasmic proteins containing more than about 15 weight percent water based on the total weight of the protein and water mixture are undesirable in this invention since they are micriobially delicate.

By the phrase "aqueous acidic protein solution" as used herein is meant an aqueous solution of myofibrillar proteins and sarcoplasmic proteins derived from the muscle tissue of animals and having a pH of 4.0 or less, preferably a pH of 3.5 or less. Y more preferably between about 2.5 and about 3.5 but not so low that it adversely affects the functionality of the protein. The aqueous acid solution can be obtained directly from the animal muscle tissue by the processes described below or by dissolving the dry protein mixture in water or in a pharmaceutically acceptable food grade aqueous acid solution.

By the phrase, "aqueous alkaline protein solution" as used herein means an aqueous solution of myofibrillar proteins and sarcoplasmic proteins having a pH of from about 10.5 to about 12.0. The aqueous alkaline protein solution can be obtained directly from muscle tissue of animals by the process described below. A dry alkaline protein mixture is obtained by drying the aqueous alkaline protein solution such as by evaporation, lyophilization or spray drying.

In accordance with this invention, the mixture of dried protein or dry alkaline protein mixture of myofibrillar proteins and sarcoplasmic protein, in powder form, the dehydrated form or the small particulate form or peptide composition derived from the dry protein mixture is applied to the surface of the food to be cooked, it is injected into the food to be cooked and / or mixed with the food (crushed, chopped or sliced very thinly) to be cooked such as hamburgers or sausages. Alternatively, the aqueous acidic protein solution or the aqueous alkaline protein solution or the peptide composition derived from the aqueous acidic protein solution or the aqueous alkaline protein solution can be applied to the surface of the food or it can be mixed with the food or it can be Inject yourself into food. The food containing the dry protein mixture, the dried alkaline protein mixture, the aqueous alkaline protein solution or the aqueous acidic protein solution or the composition of peptides derived therefrom can then be cooked in oil and / or liquid fat to elevated temperature while minimizing the absorption of oil and / or fat by food. The difference in weight of the fat and / or oil between the food treated in accordance with this invention after being cooked in fat and / or oil compared to the food without the dry protein mixture or the aqueous acidic protein solution or the composition of peptides derived therefrom after cooking in oil and / or fat is between about 10 and about 70%, more preferably, between about 30 and about 70% less oils and / or fat. Further, since the amount of fat or oil absorbed used during cooking is substantially reduced, the amount of oil or fat needed to cook a given weight of food is correspondingly and substantially reduced.

Alternatively, in accordance with this invention the mixture of dry alkaline protein of myofibrillar proteins and sarcoplasmic protein, in the form of powder, dehydrated form or in the form of small particles or composition of peptides derived from the mixture of dry alkaline protein is applied to the surface of the food to be cooked, injected into the food to be cooked, injected into the food to be cooked and / or mixed with the food (crushed, chopped or sliced very thinly) to be cooked such as hamburgers or sausages. Alternatively, the aqueous alkaline protein solution or the composition of peptides derived from the aqueous alkaline protein solution can be applied to the surface of the food or it can be mixed with the food or it can be injected into the food. The food that contains the dry protein mixture or the protein solution aqueous alkaline or the peptide composition derived therefrom can then be cooked in oil and / or liquid fat at elevated temperature while minimizing the absorption of oil and / or fat by the food. The difference in weight of oil and / or fat between the food treated in accordance with this invention after being cooked in oil and / or fat compared to foods without the mixture of dry alkaline protein or aqueous alkaline protein solution or composition of peptides derived from the same after being cooked in oil and / or fat is between approximately 10 and approximately 70%, preferably between about 30 and about 70% less oil and / or fat. Further, since the amount of fat or oil absorbed used during cooking is substantially reduced, the amount of oil or fat necessary to cook a given weight of food is correspondingly and substantially reduced.

The composition of peptides useful in the present invention are obtained by contacting the dry protein mixture, the aqueous acidic protein solution, the aqueous alkaline protein solution or the dry alkaline protein mixture with an enzyme composition that converts the protein to a peptide composition in the pH of the protein. The peptide composition may be a dry peptide composition; an aqueous acid peptide composition, an aqueous alkaline peptide solution or a dry alkaline peptide mixture.

DETAILED DESCRIPTION OF THE INVENTION According to this invention, the food to be cooked in oil and / or fat is covered, injected with and / or mixed with a mixture of dry protein, a mixture of dry alkaline protein, an aqueous acidic protein solution. or an aqueous alkaline protein solution of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue and / or a peptide composition derived from the dry protein mixture, the dry alkaline protein mixture, the aqueous acidic protein solution or the aqueous solution. aqueous alkaline protein. The dry protein mixture, the dried alkaline protein mixture, the aqueous alkaline protein solution and the aqueous acidic protein solution are obtained by the processes described in US Patents 6,005,073; 6,288,216; 6,136,959 and 6,451, 975 all of which are incorporated herein by reference in their entirety. The peptide composition used in the present invention is obtained by contacting the dry protein mixture, the aqueous acidic protein solution, a dry alkaline protein mixture or an aqueous alkaline protein solution with an enzyme that converts the protein to a peptide. This dry protein mixture is obtained by one of four processes. This dry protein mixture is obtained by one of the four processes. In two processes (acidic processes) the muscle tissue of animals is formed into small tissue particles which are then mixed with sufficient acid to form a tissue solution having a pH of 4.0 or less, preferably 3.5 or less and more preferably between about 2.5 and about 3.5, but not said low pH as to adversely modify the protein of animal tissue. In one of these two processes, the solution is centrifugal to form a lower membrane lipid layer, an intermediate aqueous layer of a solution of aqueous acid protein and an upper layer of neutral lipids (fat and oils). The intermediate layer of the aqueous acidic protein solution is then separated from the membrane lipid layer or from both the membrane lipid layer and the neutral lipid layer. In the second of these two processes, the non-centrifugation step is performed since the initial animal muscle tissue contains low concentrations of undesired membrane lipids, oils and / or fats. In both processes, the protein mixture is free of myofibrils and sarcomeres. In both processes, the protein in the aqueous acidic protein solution is recovered after centrifugation (when used) or by drying the aqueous acid solution, such as by evaporation, spray drying or lyophilization to form the dry protein mixture which has the low pH it had when it was dissolved in the aqueous acidic protein solution. Alternatively, the aqueous acidic protein solution can be used with the uncooked food without drying the solution. It is preferred to use one of these two acidic processes to obtain the dry protein mixture or the aqueous acidic protein solution. In another alternate process, the protein in the aqueous acidic protein solution can be precipitated and recovered and mixed with a food grade or pharmaceutically acceptable acid to form an aqueous acidic protein solution of a desired viscosity. In another alternate process, the proteins in the acid protein solution can be raised to a pH between about 10.5 and 12 using the base to form an aqueous alkaline protein solution.

In the other two processes, (alkaline processes) that also provide a means to obtain the dried alkaline protein mixture, the animal muscle tissue was formed into small tissue particles which are then mixed with enough aqueous base solution to form a tissue solution wherein at least 75% of the muscle protein of animals is solubilized, but not as much as a pH that adversely modifies the protein of animal tissue, ie, a pH between about 10.5 and about 12. In a process , the solution is centrifuged to form a lower lipid layer, a layer rich in intermediate aqueous protein and a top layer of neutral lipids (fats and oils). The layer rich in intermediate aqueous alkaline protein is subsequently separated from the lipid layer of the membrane p of amabas membrane lipid layers and the neutral lipid layer. In a Second process, the non-centrifugation stage is carried out given that the muscle proteins of animals contain low concentrations of undesired membrane lipids, oils and / or fats. In both processes, the protein mixture is free of myofibrils and sarcomeres. In both of these processes, the aqueous alkaline protein solution can be recovered at this point. In both processes, the pH of the protein rich aqueous phase can be lowered to a pH below about 4.0, preferably below about 3.5 and more preferably between about 2.0 and 3.5 to form the aqueous acid protein solution. In both processes, the protein in the aqueous acidic protein solution is recovered after centrifugation (when used) by drying the aqueous acidic protein solution, such as by evaporation, spray drying or lyophilization to form a powdery product that It has the low pH it had when it dissolved in the aqueous acid solution. Alternatively, the aqueous acid protein solution can be applied directly to the food without drying. The protein in aqueous alkaline solution having a pH between about 10.5 and 12.0 is recovered after centrifugation (when used) can be dried, such as by spray drying, evaporation or lyophilization to form a powder product.

The dry protein mixture, the dried alkaline protein mixture, the aqueous acidic protein solution or the aqueous alkaline protein solution is then covered or injected into and / or mixed with uncooked food. The dry protein mixture, the dried alkaline protein mixture, the aqueous acidic protein solution or the aqueous acidic protein solution and / or the composition of peptides derived therefrom can be applied alone or in admixture with conventional food or nutritive additives such as as dough or paste coatings, rub with dry spices, food biscuits, corn meal or the like. The dry protein mixture, the dry alkaline protein mixture, the aqueous alkaline protein solution or the aqueous acid protein solution and / or peptide composition derived therefrom may be covered on the surface of the uncooked food with an applicator or may be covered by immersing the uncooked food in the solution or in a marinade containing the aqueous acidic protein solution, the dry alkaline protein mixture or the aqueous alkaline protein solution or the dry acid protein mixture in a container or turner or steam turner The dry protein mixture, the alkaline protein mixture, the aqueous acidic protein solution or the aqueous alkaline protein solution may also contain flavors such as butter flavor or garlic flavor or the like.

In summary, the dry protein mixture, the dry alkaline protein mixture, the aqueous alkaline protein mixture or the aqueous acidic protein solution used in the present invention can be obtained by the following representative methods: 1. It reduces the pH of the crushed animal muscle at a pH less than about 3.5 to form an acid protein solution, centrifuging the solution to form a lipid-rich phase and an aqueous phase and recovering the aqueous acidic protein solution substantially free of membrane lipids that can be used in this invention. 2. Spray dry the aqueous acidic protein solution obtained by method 1 to form a dry protein mixture substantially free of membrane lipids that can be used in the present invention. 3. Lyophilize or evaporate the aqueous acidic protein solution obtained by method 1 to form the dry protein mixture substantially free of membrane lipids that can be used in the present invention. 4. Increase the pH of the aqueous acidic protein solution of Method 1 to approximately a pH of 5.0-5.5 to effect the precipitation of the proteins and then readjust the protein again to a pH of about 4.5 or less using acid in a volume minimum to concentrate the aqueous acidic protein solution to between 1.6-15% protein.

. Reduce the pH of the crushed animal muscle tissue to form an aqueous acidic protein solution that can be used in the present invention. 6. Spray dry the aqueous acidic protein solution obtained by method 5 to form the dry protein mixture that can be used in the present invention. 7. Lyophilize or evaporate the aqueous acidic protein solution obtained by method 5 to form the dry protein mixture that can be used in the present invention. 8. Increase the pH of the aqueous acidic protein solution of method 5 to approximately a pH of 5.0-5.5 to effect precipitation of the proteins and then readjust the protein again to a pH of about 4.0 or less using acid in a minimum volume to concentrate the aqueous acidic protein solution to between about 1.6-15% protein. 9. Increase the pH of the crushed animal muscle tissue to a pH above about 10.5, centrifuge the solution to form a lipid-rich phase and an aqueous phase and recover an aqueous alkaline protein solution. In one embodiment, reduce the pH of the aqueous alkaline solution to a pH of less than about 4.0 to obtain an aqueous acidic protein solution substantially free of membrane lipids that can be used in this invention.

In a second embodiment, reduce the pH of the aqueous alkaline solution to about 5.0-5.5 to precipitate the protein, decrease the pH of the precipitated protein to a pH of 4.0 or lower to form a concentrated aqueous acidic protein solution and use the solution concentrate aqueous acid or dry the solution and use the recovered dry protein. 10. Spray dry the aqueous acidic protein solution obtained by method 9 to form a dry protein mixture substantially free of membrane lipids that can be used in the present invention. 11. Lyophilize or evaporate the aqueous acidic protein solution obtained by method 9 to form the dry acid protein mixture substantially free of the membrane lipids that can be used in the present invention. 12. Increase the pH of the aqueous acid protein solution of method 9 to approximately pH 5.0-5.5 to effect the precipitation of the protein and then readjust the protein back to a pH of about 4.0 or less using acid in a minimum volume to concentrate the aqueous acid solution to between 1.6-15% protein. 13. Increase the pH of the crushed animal muscle tissue to a pH of about 10.5 to form the aqueous alkaline protein solution. In one modality, reducing the pH of the aqueous alkaline protein solution to less than about 4.0 to form an aqueous acidic protein solution that can be used in the present invention. In a second embodiment, reduce the pH of the aqueous alkaline solution to about 5.0-5.5 to precipitate the protein, lower the pH of the precipitated protein to a pH of 4.0 or less to form an aqueous acid solution and use the acidic protein solution. Concentrated aqueous or dry solution and use the dry protein mixture recovered. 14. Spray dry the aqueous acidic protein solution obtained by method 13 to form a dry protein mixture that can be used in the present invention. 15. Lyophilize or evaporate the aqueous acidic protein solution obtained by method 13 to form the dry protein mixture that can be used in the present invention.

The protein products used in the present invention comprise mainly myofibrillar proteins which may also contain significant amounts of sarcoplasmic proteins. The sarcoplasmic proteins in the protein product mixed with, injected into and / or covered in the uncooked above about 8%, preferably above 10%, more preferably above about 15% and more preferably above about 18%, more than about 30% by weight of sarcoplasmic proteins, based on the total weight of protein in the dry protein mixture, dry alkaline protein mixture, the aqueous alkaline protein solution and / or the aqueous acidic protein solution.

The initial protein is derived from meat or fish, including seafood muscle tissue. Proper representative fish includes boneless sole, whiting, cod, snook, salmon, tuna, trout or the like. Appropriate representative seafood includes shrimp with shell, crayfish, lobster, oyster or shrimp in its shell or the like. Representative representative meats include beef, lamb, pork, venison, veal, buffalo or the like, poultry such as chicken, mechanically deboned poultry meat, turkey, duck or pheasant or goose or the like.

In accordance with one embodiment of this invention, the dry alkaline protein mixture, the aqueous alkaline protein solution or the aqueous acidic protein solution of myofibrillar proteins and sarcoplasmic protein is mixed with one or more enzymes, which convert the protein to peptides by means of which produce a peptide composition that is added to the food before cooking the food to retain the moisture of the cooked food. The enzymes can be exoproteases and can be activated to produce peptides at an acidic pH, an alkaline pH or a natural pH. Suitable representative enzymes useful at the acidic pH include Enzeco Fungal Protease (Enzyme Development Corp., New York, NY; Newlase A (Amano, Troy, VA) and Milenzima 3.5 (Miles Laboratories, Elkhart, IN) or mixtures thereof. Suitable representative enzymes useful at pH include Alcalase 2.4 LFG (Novozyes, Denmark) Representative useful enzymes at alkaline pH Alcalase 2.4 LFG (Novozyes, Denmark) Representative useful enzymes at neutral pH include Neutrase 0.8L Novozimas, Denmark) and papain (Penta, Livingston, NJ) or mixtures thereof After the peptides have been formed, their pH can be adjusted, alone or in admixture with the protein composition of this invention at pH below about 4.0 or between approximately 10.5 and approximately 12.0 before applying them to an uncooked food for cooking.

Enzymes used in amounts between about 0.02% and about 2% preferably between about 0.05% and about 0.5% by weight based on the total weight of the enzyme and protein at temperatures between about 4 ° C and about 55 ° C, preferably between about 25 ° C and about 40 ° C, for a time between about 5 minutes and about 24 hours, preferably between about 0.5 hours and about 2 hours. The enzyme can be activated by changing the pH of the protein composition with which it is mixed. The peptides formed by reaction of the protein composition with the enzyme composition can then be recovered by drying the solution in which the reaction is carried out. The drying can be carried out by evaporation, spray drying, cold drying or the like.

The peptides produced are instantly soluble in water at a neutral pH. The peptide composition may be added to an uncooked food for the purposes stated above.

Peptide products useful in this invention contain less than about 1 weight percent fats and oils (total), preferably less than about 0.2 weight percent percent fats and oils based on the weight of the peptide. In addition, the peptide products used in the present invention contain less than about 2 weight percent ash, preferably less than about 0.2 weight percent fats and oils based on the weight of the peptide. This low ash content is achieved by washing the protein initiator material with water. Ash is defined as minerals, such as sodium, potassium, calcium, iron or phosphorus. In addition, the peptide products of this invention are instantly soluble in water to form a clear solution. In addition, the peptide products of this invention generally have lighter whiteness units than the color whiteness units of a non-hydrolyzed protein isolate from which they are derived as measured by a colorimeter with L-capacities., a, b. This lighter color is found with the hydrolyzed peptides of this invention derived from meats such as beef, pork or chicken as well as the dark muscle tissue of fish such as a pelagic fish. This characteristic lighter color is desirable since it more readily allows the peptide product to dissolve in water to form clear aqueous solutions.

The color whiteness index is determined by converting the values L, a, b using the formula: 100 [(100-L) 2 + a2 + b2] 0'5. The color is measured using a tristimulus colorimeter using the universally adopted opponent type "I, a, b" scale developed by Richard Hunter as is well known in the art. "L" is a measure of light that ranges from white to black. The value "a" measures the range of green, to red and the value "b" measures the range of blue to yellow. With these three coordinates a three-dimensional value can be assigned to any color.

In accordance with this invention the aqueous acidic protein solution, the aqueous alkaline protein solution, the dry alkaline protein mixture or the dry protein mixture of myofibrillar proteins and the sarcoplasmic proteins, and / or the peptide composition derived therefrom are applies to an uncooked food surface to be cooked or injected into and / or mixed with uncooked food to be cooked. In a preferred embodiment of this invention, the uncooked food is both injected with and covered with the protein and / or peptide composition set forth above. The dry protein mixture, the alkaline protein mixture, the aqueous alkaline protein solution or the aqueous acidic protein solution can be used alone or in admixture with a peptide composition derived therefrom. Alternatively, the peptide composition can be added alone to the uncooked food.

The term "a surface" as used herein is an uncooked food surface that is placed 90 degrees from an adjacent surface or uncooked surfaces. In addition, the term "a surface" may comprise the connecting surface by connecting the two adjacent surfaces positioned 90 degrees from each other. Preferably, the total surface of the uncooked food is covered with the dry acid protein mixture, the dry alkaline protein mixture, the aqueous alkaline protein solution or the aqueous acidic protein solution. The uncooked food containing the protein and / or peptide can then be cooked at eted temperature in oil and / or fat while substantially preventing the absorption of oil and / or fat by the food being cooked.

In one aspect of this invention, the particulate food such as ground meat or fish, say burger or a food mixture such as a donut paste is mixed with the dry protein mixture, the dried alkaline protein mixture, the aqueous alkaline protein or aqueous acidic protein solution comprising myofibrillar proteins and sarcoplasmic proteins and / or the peptide composition derived therefrom in a weight ratio usually comprising about 0.03 to about 18% by weight of the protein mixture based on the uncooked food weight, preferably between approximately 0.5 and 10% by weight based on the weight of the uncooked food and more preferably comprising between about 0.5 to about 7% by weight based on the weight of the uncooked food. In addition, the aqueous acidic protein solution, the aqueous alkaline protein solution or the peptide solution derived therefrom can be added to the food in the same proportions based on the weight of and / or the precooked food with peptide. When the dry protein mixture, the dry alkaline protein mixture, the aqueous alkaline protein mixture or the aqueous acidic protein solution and / or the peptide composition derived therefrom is applied to at least one surface of the food, the amount of the protein and / or the added peptide mixture is of the same weight ratio as that stated above when mixed with uncooked food. When less than about 0.3% by weight of the protein and / or the peptide mixture or the aqueous acid protein and / or the peptide solution is used, the prevention of fat and / or oil absorption is not observed. When more than about 15% by weight of the protein and / or the peptide is used, the uncooked food becomes undesirably hard.

Suitable oils and / or fats, including non-hydrogenated or hydrogenated oils that can be used to cook uncooked food are those conventionally used in cooking including lard, peanut oil, corn oil, vegetable oil, oil of safflower, olive oil, palm oil, coconut oil, sesame oil, sunflower oil, butter, mixtures thereof or the like.

Uncooked food that is modified in accordance with this invention comprises meat, poultry and fish, including seafood, vegetables, such as potatoes or onions, tempura, nuts, mushrooms, meal based on flour such as dough compositions, compositions of cakes, chicken or the like. Representative appropriate fish include boneless sole, sole, whiting, cod, sea bass, salmon, tuna, trout or the like. Appropriate representative seafood includes shrimp with its shell, edible crab meat, crayfish, lobster, scallops, oysters or shrimp in its shell or the like. Appropriate representative meats include ham, beef, lamb, pork, venison, veal, buffalo or the like, poultry such as chicken, mechanically deboned poultry meat, turkey, duck, pheasant or goose or the like in the form of fillet or in ground form such as hamburger. Meats may include the bone of the animal when the bone does not adversely affect the edibility of the meat such as pork ribs, lamb chops or pork chops. In addition, processed meat products that include animal muscle tissue such as a sausage composition, hot dog composition, emulsified product or the like can be coated, injected or mixed with the dry protein mixture, dry alkaline protein mixture , the aqueous alkaline protein solution or the aqueous acidic protein solution or the peptide composition derived therefrom or a combination of these methods of addition. The sausage and hot dog compositions include ground meat or fish, herbs such as sage, spices, sugar, pepper, salt and fillers such as daily products as are well known in the art. Representative vegetables include potatoes, carrots, cauliflower, onion, corn or the like. Additional foods include mushrooms, nuts, pasta compositions such as those comprising flour, eggs and milk which may include additional food such as corn meal, cookies or dusted food.

The food containing the dry protein mixture, the dried alkaline protein mixture, the aqueous alkaline protein solution or the aqueous acidic protein solution and / or the peptide composition can then be cooked with oil and / or fat in a conventional manner such as by frying in a lot of oil, frying in a pan or the like. It has been found that the uncooked food provided in accordance with this invention contains between about 10% and about 70%, preferably between about 30% and about 70% less oil and fat by weight as compared to the same uncooked food free of the peptide and / or protein composition of this invention. The amount of fat or oil needed to cook a given weight of a given type of food is also correspondingly reduced.

In one aspect of this invention, it has been found that the addition of ethanol to the dry protein mixture, the dry alkaline protein mixture, the aqueous acidic protein solution, the aqueous alkaline protein solution and / or the peptide solution or to a coating such as a paste containing the dried protein and / or the peptide mixture results in a further reduction of fat and / or oil in the food cooked in fat and / or oil compared to the addition of the protein and / or the peptide without ethanol. The concentration of ethanol for which this effect was observed between about 0.5 and about 5% by weight, preferably between about 1% and about 5% by weight based on the total weight of the mass and the added protein and / or peptide .

The following examples illustrate the present invention and are not intended to limit it. The percentage (%) reflects the comparative reduction of the fat and / or oil absorbed of this invention as compared to the oil and / or fat absorbed by the untreated pulp of the control (grams of fat and / or oil of a composition of this invention of control X 100). All products were analyzed at the Silliker Laboratory, Allentown, PA. The methods of analysis were: ash (AOAC 938.08); fat (AOAC 948.15); humidity (AOAC 952.08A); protein (AOAC 991.20.1); carbohydrates (calculation); fat calories (calculation) and total calories (Atwater factors).

Example 1. Using cold proteins to act as an oil barrier in high-fat frying. The pastes were made by mixing pasta mixture (Newly Weds Foods, Chicago, IL) with water, the cod protein was isolated and in a case, ethanol. The cod protein was isolated using the techniques described in US Patent No. 6,005,073 at pH 3.0. The% of the final concentrations in weight of the re-hydrated pastes were: Table 1 # 1 # 2 # 3 Pasta 50% 33% 32.8% Water 50% 61.7% 60.3% Cod protein 5.3% 5.3% Ethanol 1.6% All the compositions had approximately the same viscosity. Four portions pre-cut (4) oz. of double-frozen Alaskan haddock were pre-coated with a thin paste mixture to allow adhesion of a pre-espoivore to the fish portion. The portions were subsequently pre-sprinkled with biscuit food and stirred to remove the free pre-powder. Twelve servings were dipped in one of the previous pastes (# 1 # 3) (for each serving). The portions of haddock dipped in pasta were immersed in fried fat all together at 176.67 ° C until they were cooked in unhydrogenated oil, safflower oil, before being drained. The portions were subsequently frozen individually at -28.88 ° C. The total fat and / or oil results were 17.99% by weight for sample # 1, 13.56 by weight for sample # 2 and 11.58% by weight for # 3. This translates to a fat reduction of 19.1% for sample # 2 against control (# 1) and a grease reduction of 35.6% for sample # 3 against control.

EXAMPLE 2 Pollock Proteins Extracted to Reduce or Control Fat Intake in Pastered Commercial Fish Portions A pollock protein solution was manufactured in accordance with US Patent No. 6,451,975 and was concentrated using ultrafiltration and a 500,000 NWCO membrane filter. (Koch Membrane, Wilmington, MA). The 2.5 oz. Plain filled haddock squares. commercial were obtained before frying.

The fried Haddock pieces were ground (Sthephan Micro-cut, Columbus OH) and subsequently acidified in phosphoric acid, pH 3.0 of the pollock protein solution, 3% by weight of dissolved solids. After ultrafiltration, a solution of 3 Brix corresponding to a protein solution of approximately 2% by weight was recovered.

One half of the 2.5 oz. Haddock portions were dipped into the pollock protein (3% Brix) and shaken to get rid of the excess protein (it was taken 6% total) before being placed in a high fat fryer to Cook them thoroughly for approximately 3 minutes, 15 seconds. The controls were from the sample lot of the portions but they were fried in a lot of fat without any added protein. The product was frozen and analyzed by combining 3-4 replicate portions of each sample as a sample of compound.

Table 2 The amount of fat decreased by using the proteins was 36% in the portions of haddock paste.

EXAMPLE 3 Coating Using Hydrolysed Proteins to Reduce or Control Fat Intake in Fried Products A hake protein solution was manufactured in accordance with US Patent No. 6,451,975 and was concentrated using ultrafiltration and a 500,000 NWCO membrane (Koch Membrane, Wilmington, MA). The pieces of frozen hake were ground (Stephan Micro-cut, Columbus, OH) and subsequently acidified in phosphoric acid, pH 3.0 of the pollock protein solution, 3% by weight of the solution of the dissolved solids. After ultrafiltration, a solution of 3 Brix corresponding to about 1.8-2 (Permeate Brix%) was recovered which was between 1 and 1.2% by weight of the protein solution. The hake protein solution was incubated with proteolytic enzymes for 60 minutes at 9.9 ° C in separate jars. Enzyme concentrations were 0.1% (w / w). Pepsin (Fisher Chemical, Fair Lawn, NJ) was added to the product adjusted to pH 3.06. A substantial break in viscosity of protein solutions treated by enzyme occurred during the incubation period. Using Zahn viscometers, the viscosity readings measured in Zahn seconds were reduced by 16% in the samples treated with pepsin. The hydrolyzed protein solutions were subsequently used as submersions.

The edges (0.75 oz) were cut from the frozen pollock blocks and sequenced through a bread / pasta / pre-sprinkle / paste routine using a crispy coating system (Newly Wed Foods, Chicago IL). The breaded portions (1.5 oz) were immersed in hydrolyzed protein solutions for approximately 1 second and drained before being refrozen. The submerged frozen portions were fried for 23 s at 190.56 ° C of hydrogenated soybean oil, refrozen and analyzed.

Table 3 All samples were effective in reducing fat intake during the frying process compared to the non-submerged control. The non-submerged and non-hydrolyzed control, the Submersion at a pH of 3.06 produced samples with the most acceptable colors. The amount of fat decreased by using the peptides was 20.1% compared to the non-submerged control.

Example 4 Coating using aqueous alkaline proteins to reduce or control fat intake in fried products A hake protein solution was manufactured in accordance with US Patent No. 6,451,975 and was concentrated using ultrafiltration and a 500,000 NWCO membrane (Koch Membrane) , Wilmington, MA). The frozen hake pieces were ground (Stephan Micro-cut, Columbus, OH) and subsequently acidified in phosphoric acid, pH 3.0 to form the pollock protein solution, 3% by weight of the dissolved solids solution. After ultrafiltration, a solution of 3% Brix corresponding to a protein solution 1.8-2% by weight was recovered. An aliquot of hake protein solution was adjusted to an alkaline pH (11.43) using 2N sodium hydroxide (food grade) and used as a dip. The edges (0.75 oz) were cut from the frozen Pollock blocks and sequenced through a paste / pre-spore / pasta / bread routine using a crispy coating system Newly Wed Foods, Chicago, IL). The breaded portions (1.5 oz) were immersed in alkaline protein solutions for approximately 1 second and drained before being refrozen. The submerged frozen portions were fried for 23 s at 190.56 ° C of hydrogenated soybean oil and analyzed.

Table 4 Aqueous alkaline submersion was effective in reducing fat intake during the frying process compared to the non-submerged control. The pH 11.43 sample had a predominantly fishy smell before and after frying. The amount of fat decreased by using the alkaline protein was 36.8%.

EXAMPLE 5 Chicken Proteins Extracted to Reduce or Control Fat Intake in Breaded and Stuffed Chicken Products A chicken protein solution was manufactured in accordance with US Patent No. 6,451, 975 and was concentrated using ultrafiltration and a membrane filter. 500,000 NWCO (Koch Membrane, Wilmington, MA). The chicken pieces were ground (Stephan Micro-cut, Columbus, OH) and then acidified with phosphoric acid, pH 3.0 to form the chicken protein solution) 3% of the dissolved solids solution. After ultrafiltration, 5% Brix solution corresponding to 4.2% by weight of the protein solution was recovered (the permeate had a Brix% of 0.8). All masses, pre-sprinkled and empanadas were purchased at Newly Weds Foods (Chicago, IL). Unfrozen 4 oz ground chicken patties were purchased and used as the material to be covered.

In the pasted products, a control was made using a 50/50 mixture of pulp and water. For the treated chicken protein samples (5% Brix) they were mixed in the dry pulp material in a 50/50 mixture and readjusted to pH 3.0 using 2 N of food grade phosphoric acid. The additional paste (about 10%) was added until the consistency matched the controls. The 4 oz. Empanadas they were immersed in the pasta and immediately placed in a high fat fryer at 190.56 ° C and fried equivalently for 45 seconds.

For the breaded samples, the 4 oz. Chicken empanadas were immersed in the chicken protein followed by a pre-sprinkled crunchy meal, then they were breaded (non-protein) and shredded. The shredded product was immersed in chicken proteins and stirred to remove the excess protein, before being placed in a high-fat frying pan to complete cooking for approximately 3 minutes, 30 seconds. The product was analyzed by combining the replicate 3-4 portions of each sample as a sample of the compound.

Table 5 The amount of fat decreased by using the proteins was 26.4% in the pasted products and 17.7% in the breaded products.

Claims (29)

1. The process for reducing the absorption of fat and / or oil in uncooked food during the cooking of food with an oil and / or fat comprising: (a) adding to said uncooked food a protein composition and / or peptide composition selected from the group consisting of a mixture of dried protein from myofibrillar proteins and sarcoplasmic proteins derived from muscle tissue of animals, an aqueous acid protein solution of myofibrillar proteins and sarcoplasmic proteins derived from muscle tissue of animals and a peptide composition derived from myofibrillar proteins and sarcoplasmic proteins that are derived from muscle tissue of animals and mixtures thereof by an aggregation method selected from the group consisting of applying said protein or peptide composition to at least one surface of said uncooked food, mixing said protein and / or peptide composition with said uncooked food, injecting dic has mixture of peptide and / or protein composition in said uncooked food and a combination of aggregation methods and (b) cooking said uncooked food and a peptide and / or protein composition of step (a) in an oil and / or grease.

2. The process for reducing the absorption of fat and / or oil in uncooked food during the cooking of food with a fat and / or oil which comprises: (a) adding to said uncooked food a composition of protein and / or composition peptide selected from the group consisting of a mixture of dry alkaline protein of myofibrillar proteins and sarcoplasmic proteins derived from muscle tissue of animals, an aqueous alkaline protein solution of myofibrillar proteins and sarcoplasmic proteins derived from muscle tissue of animals and a peptide composition derived from myofibrillar proteins and sarcoplasmic proteins that are derived from muscle tissue of animals and mixtures thereof by an aggregation method selected from the group consisting of applying said protein and / or peptide composition to at least one surface of said uncooked food , Mix said peptide and / or protein composition with said food, injecting said mixture of protein and / or peptide composition into said uncooked food and a combination of said addition methods and (b) cooking said uncooked food and protein and / or peptide composition of step (a) in an oil and / or fat.

3. The process according to claim 1, wherein the protein and / or a peptide composition of myofibrillar proteins and sarcoplasmic proteins is applied to at least one surface of said uncooked food.

4. The process according to claim 1, wherein the protein composition and / or peptide composition of myofibrillar proteins and sarcoplasmic proteins is applied to all surfaces of said uncooked food.

5. The process according to claim 1, wherein the protein composition and / or the peptide composition of myofibrillar proteins and sarcoplasmic proteins are mixed with said uncooked food.

6. The process according to claim 1, wherein the protein composition and / or peptide composition is injected into said uncooked food.

7. The process according to claim 1, wherein the protein composition and / or peptide composition is injected into shower uncooked food and applied to all surfaces of said uncooked food.

8. The process according to claim 1, wherein said protein composition and / or said peptide composition is mixed with said uncooked food and applied to all surfaces of said uncooked food.

9. The process according to claim 1, wherein said protein composition and / or peptide composition is a dry protein and / or peptide composition of myofibrillar proteins and sarcoplasmic proteins derived from muscle tissue of animals.

10. The process according to claim 1, wherein said protein and / or peptide composition is an aqueous acidic protein and / or a solution of peptide composition of myofibrillar proteins and sarcoplasmic proteins derived from muscle tissue of animals.

11. The process according to any of claims 1, 2, 3, 4, 5, 6, 7 or 8 wherein said uncooked food is fished.

12. The process according to any of claims 1, 2, 3, 4, 5, 6, 7 or 8 wherein said uncooked food is seafood.

13. The process according to claim 12, wherein the shellfish is shrimp.

14. The processes according to claims 1, 2, 3, 4, 5, 6, 7 or 8 wherein said uncooked food is poultry.

15. The process according to claim 14, wherein said poultry are selected from the group consisting of turkey, duck, goose, pheasant and chicken.

16. The process according to any of claims 1, 2, 3, 4, 5, 6, 7 or 8, wherein said uncooked food is meat.

17. The process according to claim 16, wherein said meat is selected from the group consisting of ham, beef, lamb, pork, veal, buffalo and venison.

18. The process according to any of claims 1 or 2, wherein said uncooked food is a vegetable.

19. The process according to claim 18, wherein said plant is potato.

20. The process according to claim 18, wherein said vegetable is onion.

21. The process according to any of claims 1 or 2, wherein said meal is a meal based on flour.

22. The process according to any one of claims 1, 2, 3, 4, 5, 6, 7 or 8 wherein said protein composition and / or peptide composition is derived from the muscle tissue of the fish.

23. The process according to any one of claims 1, 2, 3, 4, 5, 6, 7 or 8 wherein said protein and / or peptide composition is derived from the muscle tissue of poultry.

24. The process according to any one of claims 1, 2, 3, 4, 5, 6, 7 or 8, wherein said protein composition and / or peptide composition is derived from the muscle tissue of red meat animals.

25. The process according to claim 22, wherein said protein composition and / or said peptide composition is the muscle tissue of red meat animals selected from the group consisting of beef, lamb, pork and mixtures thereof.

26. The process according to any one of claims 1, 2, 3, 4, 5, 6, 7 or 8, wherein said protein composition and / or peptide composition is substantially free of lipids from the animal's membrane.

27. The process according to any one of claims 1, 4, 7 or 8, wherein said food is a sausage composition.

28. The process according to any of claims 1, 4, 7 or 8, wherein said food is in a hot dog composition.

29. The process according to any one of claims 1, 3, 4, 5, 6, 7, 8, 9 or 10, wherein the pH of said dry protein mixture, said aqueous acidic protein solution and said peptide composition. it is between approximately 2.5 and approximately 3.5.