Note: Descriptions are shown in the official language in which they were submitted.
- 2019856
I
BACKGROUND OF THE INVENTION
Our invention concerns the production of a m:~rin:~ded proteinaceious foodstuff
using a novel marinade composition of matter enabling permanent absorption of
flavor precursors and/or reaction flavor compositions into a proteinaceous inner food
core prior to cooking the resulting m~rin~dçd food product.
The art of using marinades is well known. Thus, the publication "Chicken
Breasts", Diane Rozas published by Harmony Books/New York, 1985 sets forth on
page 11 thereof:
"Marinades: There are two types of m~rin~-1çs, wet and dry. Wet marinades
include enough liquid to partially immerse chicken breasts before cooking and
later are also used as basting sauces. Dry m~rin~des usually include a
combination of herbs and spices and perhaps a small amo~mt of oil, which is
rubbed into the chicken. After combining the marinade ingredients with the
chicken breast, allow enough time for the flavors to penetrate. Luckily,
chicken breasts absorb flavors quickly: 1 to 4 hours at room temperature.
Some wet marinades, such as those with lemon juice or wine, also act as
tenderizers. Liqueurs impart strong flavors, so use them sparingly."
At page 49 of the Rozas textbook a "Chinese Marinade" is indicated to be capableof being prepared for chicken, thusly
"Enough for 2 pounds of chicken breasts
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons white wine vinegar
2 tablespoons rice wine or pale dry sherry
1 teaspoon crushed garlic
1 teaspoon minced ginger root
1 teaspoon sugar
2 tablespoons chicken stock
2 tablespoons Chinese plum sauce (available in Oriental markets
Marinate chicken breasts in the above ingredients for at least 2 hours before
grilling or broiling.
. -
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At page 54 of the Rozas textbook, "Tandoori Chicken" using m~rin~de is
indicated to be prepared, thusly:
4-6 servings
3 whole chicken breasts (about 3 pounds), halved
/3 CUp plus 2 tablespoons fresh lemon juice
1 teaspoon salt
l/2 teaspoon powdered saffron (or 2 saffron threads, minced)
2 teaspoons crushed coriander seeds
l/4 teaspoon dried red pepper flakes
1 teaspoon cumin
2 large garlic cloves, coarsely chopped
1 teaspoon finely chopped ginger
1 cup plain yogurt
4 tablespoons (I/2 stick) butter
1. Prick the chicken breasts all over with a fork several times so the m~rin~(le can
penetrate the breast meat.
2. Arrange the chicken breasts in a single layer in a shallow glass or ceramic dish.
3. In a bowl, combine 1/3 CUp of the lemon juice, salt, and saffron. With your hands,
rub this mixture into the chicken breasts.
4. In a small skillet over medium heat, toast the coriander seeds, red pepper flakes,
and cumin for about 2 minutes, stirring constantly. Place in a food processor; add the
garlic, ginger, and 4 tablespoons of the yogurt, and blend for 30 seconds. Add the
rem~ining yogurt, mix well, and pour over the chicken breasts. Cover tightly andmarinate at room temperature for at least 12 hours (or 24 hours in the refrigerator),
turning the breasts several times.
5. Prepare the grill or heat the broiler. In a small saucepan over medium heat, melt the
butter. Remove the chicken from the m~rin~tle and drain offthe excess. Baste thechicken breasts with the butter and grill 7 to 9 inches from the hot coals for 4 to 5
minutes on each side, starting with the bone side toward the heat.
6. When the chicken breasts are done, sprinkle with the rem~ining 2 tablespoons of
lemon juice
~,~,
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At page 55 of the Rozas textbook, "Red Wine M~rin~-le" - is indicated to be
prepared, thusly:
2-4 servings
2 whole chicken breasts (about 2 pounds), halved
Salt and black pepper to taste
Marinade
1/4 CUp olive oil
2 medium onions, chopped
1 cup tomato purée
1 teaspoon dried basil (or 1 tablespoon finely chopped fresh basil)
1/3 CUp honey
1/4 CUp chicken stock
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 cup Italian dry red wine
1. sprinkle the chicken breasts with salt and pepper.
2. In a heavy skillet over medium heat, heat the olive oil. Sauté the onions until soft.
Add the tomato purée, basil, honey, stock, Worcestershire sauce, and mustard; mix
together well. Reduce the heat to low and simmer for 15 minutes. Add the wine in the
last minute of cooking and heat through. Let cool to room temperature.
3. Arrange the chicken breast pieces in a single layer in a shallow glass or ceramic
dish; pour on the marinade and let stand at room temperature for 3 hours, turning
several times to coat well.
4. Prepare the grill or heat the broiler. Beginning bone side down, cook the chicken
breasts 7 to 9 inches from the coals for 4 to 5 minutes on each side, basting several
times.
i,
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At page 90 of the Rozas textbook a "Vegetable Marin~(le" is indicated to be useful
for chicken breasts, thusly:
Ve~etable Marin~-le
/3 CUp olive oil
1/4 CUp white wine vinegar
2 tablespoons sherry wine vinegar
Salt and black pepper to taste
6 whole large red cabbage leaves
1 bunch large fresh spinach leaves, washed and stems
removed
1 pound small tube pasta, such as penne or ziti cooked
until al dente, rinsed, drained, and chilled
2 scallions (white and green parts), minced
/2 pound cherry tomatoes
1. In a large saucepan or stockpot, bring the stock to a
boil; stir in the salt and pepper. Add the chicken breasts,
arrange in a single layer, and cover. Lower the heat and
simmer 8 to 10 minutes, or until firm. Remove from the
heat, uncover, and let cool in the stock. Remove the skin
and bones. Cut the chicken breasts into bite-size pieces.
Transfer to a large bowl and add the oil, vinegar, garlic,
and scallions. Toss gently; refrigerate, covered, until
you are ready to assemble the salad.
2. Mix the vegetables with the m~rin~l1e ingredients.
Toss, cover, and refrigerate.
3. To prepare the serving platter, ring the outer edge
with the large cabbage leaves. In the center, create a bed
for the chicken breast mixture using the spinach leaves.
At the last minute, toss the pasta and the vegetables
together. Place on the platter, leaving a well in the
center for the chicken. Place the chicken in the well,
sprinkle with scallions, and decorate the platter with
cherry tomatoes. Keep refrigerated until serving time.
2019856
Duxbury, Food Processing, June 1987, at page 131 and 132 (title: "M~rin~tle/
flavor/coating system for further processed poultry (Poultry Show ~ ntlees like new
tastes and 'added value')" discloses:
...A combination marinade/flavor/glaze coating system developed from marinated
or pumped chicken and turkey meats offered samplers an array of traditional
international flavors (Cajun - a down home bayou flavor; Sate - an Indonesian
peanuts sauce; Tandoori - a punjabi grilled meat seasoning typical of East Indian
Toonduri (clay pot) cooking). Other flavored glaze seasonings suggested and
available for marinated meats include a hot and spicy Oriental, Mexican, Italianand traditional barbecues.
Process/consumer benefits
Marinating further processed poultry products with a marinade and flavor
glaze coating system offers processors a number of benefits. The marinade/pump
solution has a tenderizing affect which yields a naturally juicy and succulent meat
flavor in the product. Finished yield is improved by the pickup weight added to
refrigerated or frozen product - and this reduces the cookout losses to the
consumer.
If the product is processed and marketed as a pre-cooked item, the marinade
solution will compensate for all or part of the processor cooking losses (depending
on frying temperature and time and on percent of pump pickup). Precooked
products offer further added value to consumers in the form of convenience and
ease of prepaldlion.... Preparation of the marinated meat for application of theflavored glazed coating includes tempering to 28 F and either immersing or
coating the meat surfaces with a liquified (110F) butter-flavored hydrogenated
shortening (or an alternative clarified butter or margarine)...."
Rockland, et al. U.S. Patent 4,159,351, discloses the preparation of mixed
bean salads. The beans are shown to be treated with a processing composition which
includes a phosphate (see the Table at the top of colurnn 4). Following treatment with
the processing solution, the beans are immersed in a marinade which can contain salt
and a flavoring component. No phosphate is specifically introduced into the m~rin~de.
~-,
(9 2019gS6
Cheng, U.S. 4,683,139, discloses a method for the plepal~lion of fresh meat
involving treating the meat with a solution cont~ining a phosphate compound, a
socium or potassium salt of an organic acid and another acid or salt thereof.
Trenkle, U.S. Letters Patents 4,253,332 and 4,284,654 disclose an example
showing m~rin:~tion of beets. The compositions are disclosed as collL~ ing a large
number of possible components including salt and a phosphate. This is specifically set
forth at columns 19 and 20 of U.S. Letters Patent 4,250,331.
Nothing in the prior art, however, discloses the use of such reaction flavors atthose set forth in the following U.S. Letters Patent taken in conjunction with aphosphate for purposes of m~rin~-1ing proteinaceous inner food cores:
U.S. Patent 4,076,852 issued on February 28, 1978; and
U.S. Patent 4,081,565 issued on March 28, 1978.
7 20198~6
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a schematic block flow diagram indicating specific app~u~lus
means for carrying out the process for the production of a marinaded proteinaceous
foodstuff of our invention.
Figure 2 is a schematic block flow diagram setting forth in schematic form the
process steps for preparing a marinaded proteinaceous foodstuff of our invention.
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2019856
SUMMARY OF THE INVENTION
Our invention concerns a process for producing a marinaded proteinaceous
product comprising the steps of:
(a) providing a proteinaceous inner food core having a first outer surface (for
example, chicken muscle tissue, beef muscle tissue, cubed chicken, pork loin,
pork cutlet, beef muscle tissue, ground turkey and the like);
(b) preparing a mixture of:
(i) an inorganic non-toxic phosphate salt (e.g., sodium
tripolyphosphate);
(ii) water(q.s.);
( i i i ) 10-70% of a reaction flavor or mixture of reaction flavor precursors
(optionally spray dried) formed by ~(lmixing
1. 30-80% meat (e.g., macerated chicken meat and/or beef taken
alone or further together with a meat extract such as
commercial beef extract);
2. 0.05%-1.5% of cysteine or a salt thereof (e.g., cysteine
hydrochloride);
3. 0.1-1.5% thiamine or a salt thereof (e.g., thi~mine
hydrochloride);
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2019856
q
4. optionally 2-30% of a polysaccharide, e.g., starch and/or
sugar(s) or a reducing sugar metabolite (e.g., a furanone of the
genus:
O OH
R ~ ~ R2
wherein Rl and R2 are the same or different hydrogen or Cl-
C2 lower alkyl with at least one of Rl and R2 being Cl-C2
lower alkyl)
5 . optionally, an inorganic salt, e.g., sodium chloride or a salt
composition such as that set forth in Example I of United
States Letters Patent 4,471,002;
6 . optionally starch in the event that the flavor is spray dried;
( iv ) optionally 5-15% of a non-toxic edible salt other than a phosphate,
e.g., sodium chloride; and
(vi ) optionally 5-30% of tomato paste and/or spices;
and
lo 20198S6
(c) coating the resulting llliXlul~ prepared in (b) onto said first surface and
simultaneously causing the mixture of (b) to be in intim~te contact with
substantially the entirety of said first surface for a period of time sufficient to
cause the proteinaceous inner food core to permanently absorb or absorb the
flavor composition and/or flavor precursors from the llliXlllle (b); and,
optionally,
(d) cooking the resulting coated proteinaceous inner core.
The reaction flavors useful in the practice of our invention include, but are not
limited, to those set forth in the following U.S. Patents:
U.S. Patent 4,076,852 issued on February 28, 1978; and
U.S. Patent 4,081,565 issued on March 28, 1978,
for example, the reaction product of (i) enzymatic digest of meat and/or natural meat
(ii); thimine and (iii) cysteine.
These reaction product flavors are preferably mixed with starch and spray dried
before being admixed with the m~rin~(le composition.
More preferably, the reaction flavor or mixture of reaction flavor precursors useful
in the practice of our invention are formed by intim~tely ~lmixing:
( i ) 30-80% of a macerated meat or ground meat (e.g., macerated
chicken meat and/or beef taken alone or further together with a
meat extract such as commercial beef extract;
201985~ ~
ll
( ii ) 0.05%-1.5% of cysteine or a salt thereof (e.g., cysteine
hydrochloride);
( iii ) 0.1-1.5% thiamine or a salt thereof (e.g., thiamine hydrochloride);
( iv) optionally 2-30% of a polysaccharide, e.g., starch and/or sugar(s)
or a reducing sugar metabolite (e.g., a furanone of the genus:
O OH
R, R2
wherein Rl and R2 are the same or different hydrogen or Cl-
C2 lower alkyl with at least one of Rl and R2 being Cl-C2
lower alkyl)
5 . optionally, an inorganic salt, e.g., sodium chloride or a salt
composition such as that set forth in Example I of United
States Letters Patent 4,471,002; and
6. starch in the event that the flavor is spray dried.
Thus, the reaction flavor can be made separately, that is prior to incorporatinginto the mixture or the reaction flavor
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2019856
l~
precursors can be added to the foregoing mixture prior to the incorporation of the
m~rin:~(le. Thus, two alternatives exist:
1. The reaction flavor can be prepared as such and preferably
spray dried and
2. The reaction flavor precursor are made "in situ" as a result of
the carrying out the m:~rin~ting process and each of the reaction
flavor precursors are individually sprayed dried with starch
(preferably).
In the event that the reaction flavor is to be made initially and separately (asopposed to be made "in situ") then the resulting mixture is heated under the following
conditions:
a) from about 0.5 up to about 5 atmospheres;
b) from about 80 up to about 170C;
c) for a period of time from about 0.5 up to about 5 hours.
with al)propriate agitation, e.g., carrying out the mixing using baffles in the reaction
vessel.
Examples of the "meat" component (i) of the flavor precursor compositions
and examples of as the proteineous inner food core are (a) to be marinaded; and the
results obtained using same in the practice of our invention are set forth in the
following Table I:
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TABLE I
Meat Composition Meat Muscle Tissue Intense Flavor Nuance
of Flavor To be M~rin~ted Created As A Result Of
Carrying Out The
Marination Process Of
Our Invention
Ground Pork Butt Pork Cutlet Sausage
Ground Sausage Meat Ground Turkey Sausage
Ground Beef Turkey Thigh Cubes Sirloin Tips
C~n~ n Brand Ham Pork Loin C~n~ n Bacon
The reaction flavor or reaction flavor components is (are) utilized at a level in
the range of from about 10% up to about 70% by weight of the overall marinade
mixture.
The value from an organoleptic standpoint of the flavor imparted by the
aforementioned marinade composition whether using a finally-created flavor from a
prior reaction or a mixture of flavor precursors is shown using a "scale flavor
prerelellce of a 10 member flavor panel on a scale of 1-10, with a value of 1 being the
least favored and a value of 10 being the most favored".
2019856
Hence, when used at a level of 4% of by weight of the alternate m~rin~dçd
product, the flavor "value" (on a scale of 1-10) imparted by the m~rin~-le
compositions of our invention on the average will have a value of "6" as opposed to
the value of a marinade composition using the cysteine-thiamine-hydrolyzed
vegetable protein flavor of Example II of U.S. Letters Patent 3,394,016 which flavor
has a value of "3".
When used at a level of 8% by weight of the ultimate marinaded product, the
average flavor value imparted by the marinade compositions of our invention has a
value three-fold that (9) of a marinade composition using the cysteine-thi~mine-hydrolyzed vegetable protein flavor of Example II of United States Letters Patent
3,394,016 which has a value of "3".
The preferred range of percentages of the marinade compositions of our
invention based on the weight of the ultimate marinaded product is from about 3% by
weight of the ultimated marinaded product up to about 10% by weight of the ultimate
m~rin~ded product.
In all cases the "warmed over" flavor frequently encountered in the meat
flavor-food cooking process will be substantially completely "covered" as a result of
using the marinade compositions of our invention in all cases in the ranges set forth,
supra.
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l~ 20198S~
Furthermore, the m~rin~de composition of our invention may contain
precursors of the thus produced meat flavors as opposed to the meat flavors
themselves; or the marinade compositions may contain mixtures of precursors and the
finished food flavors, e.g., a 50:50 weight:weight mixture of the reaction product of
cysteine, thiamine and macerated chicken meat taken further together with unreacted
cysteine, thiamine and macerated chicken meat; or a reaction product of cysteine,
thi~mine, beef extract and macerated beef taken together with the individual
components; cysteine, thiamine, macerated beef and beef extract.
Any inorganic non-toxic phosphate salt may be used in the practice of our
invention, for example, tripotassium phosphate, trisodium phosphate, sodium
monoacid phosphate, potassium mono-acid phosphate, sodium tripolyphosphate,
magnesium phosphate and the like.
In addition to the aforesaid individual phosphates, salt compositions
cont~inin~ phosphates may be used, for example, the salt compositions exemplified in
the following U.S. Patents:
U.S. Patent 4,471,002 issued on September 11, 1984;
U.S. Patent 4,514,431 issue don April 30, 1985; and
U.S. Patent 4,514,094 issued on April 30, 1985.
201~8~6
Ib
The percent of salt other than phosphate salt may vary from about 5 up to
about 15% by weight of the liquid marinade composition. The percentage of
phosphate salt in the liquid marinade composition may vary from about 3 up to about
6% by weight of the liquid marinade composition with a ple~lled range of from
about 3 up to about 4.0% by weight. The percentage of flavor composition and/or
flavor precursor composition in the liquid m~rin~(le composition may vary from about
10% by weight of the composition up to about 70% by weight of the composition.
In the practice of our invention, a marinade co~ ning a phosphate salt,
optionally a salt other than a phosphate, and a flavor composition and/or flavorprecursor composition (preferably, previously spray dried with starch) is suspended in
a uniform slurry. The slurry is added to the desired proteinaceous substance, e.g., meat
such as meat muscle tissue; and allowed to absorb by tumbling in a vacuum drum or
manually folding in an open drum.
The marination time may vary from about 10 minutes up to about 2 hours
depending on other marination conditions. When carried out at atmospheric pressure
at 30C under turbulent flow conditions (i.e., using a tumbler with baffles) themarination time is from about 1 up to about 2 hours. When carried out in vacuum,e.g., 0.3 atmospheres under turbulent flow conditions, the marination time is from
about 10 up to about 30 minutes (at 30C).
Proteinaceious substances that can be treated in this manner are beef pieces,
cubes, steaks, chops; chicken parts; fish and bean curd.
l1 2019856
The muscle meat when it is used is very sponge-like and will absorb the
marinade. Thus, the marinade is both absorbed and adsorbed allowing the phosphate
salt to increase the water binding properties of the meat tissue, carrying flavor and/or
flavor precursor composition into the meat tissue as an effective application.
The meat product can then be blast-chilled, formed and refrozen for storage
until end product use.
A second method involves the aforementioned preparation but also involves
the pumping of the marinade composition into a meat carcass using a state of the art
needle applicator.
Meats flavored using the aforementioned marinade compositions can be
microwaved, conventionally baked, fried, deep-fried or otherwise cooked without loss
or degradation to the flavor.
Hence, reaction flavors and/or reaction flavor precursors useful in the practice of
our invention totally enhance meat products, patties, frozen entrees, microwave
dishes, fast food patties and nuggets.
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1~
DETAILED DESCRIPTION OF THE DRAWINGS
Figure 1 is a schematic block flow diagram setting forth the apparatus means forcarrying out the process for producing the m~rin~fled food product of our invention.
Reaction means 100 includes apparatus for a~lmixin~; and heating cysteine,
thi~mine and a meat powder for example with the cysteine coming from location 101,
the thi~mine coming from location 103 and the meat powder coming from location
102. The resulting reaction product is transported along route 104 into spray drying
means 105 where starch is admixed with the reaction product at location 105 with the
starch coming from location 106 through route 107. The sprayed dried product is then
admixed at mixing means 1 11 which is downstream from spray drying means 105 andthe spray dried product enters the mixing means via route 108. Also, blended with the
spray dried flavor in mixing means 111 is the phosphate salt coming from location
109 via route 110, water coming from location 112 via route 114, and, optionally, a
salt other than the phosphate coming from location 113 via route 1 15. The resulting
marinade is then transported via route 116 to m~rin~(ling means 119 downstream from
said mixing means 111 where the marinating takes place on the meat which comes
from location 1 17 via route 1 18. The m~rin~ting takes place at location 1 19 and the
resulting m:~rin~cled product is then transported via route 120 to a storage location 121
from which the m~rin~decl product is consumed or marketed.
Figure 2 is a block flow diagram setting forth in more detail the process and
apparatus means for carrying out the process of our invention to produce the
m~rin:~-led product of our invention. Salt from location 11, cysteine from location 12,
thi~mine from 13, and meat powder from location 14 (produced from meat from
location 15
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2019856
1~
which is transported via route 16) are all admixed in reactor 10 wh which is equipped
with a stirrer and heater. The salt is transported via line 21 past valve 22. The cysteine
located at location 12 is transported via line 19 past valve 20. The meat powderlocated at location 14 is transported through line 18 past valve 17. The reaction
product produced in reactor 10 is then transported via line 23 into spray drier 43 and
admixed in the spray dryer with modified food starch from location 44 which is past
into the spray drier via line 47 past valve 46. The spray drier spray dries the resulting
flavor which was previously produced in reactor 10 and the spray dried product is
passed through line 48 past valve 24 into mixing vessel 31 wherein the spray dried
product is mixed with:
water from location 25 passed through line 29 past valve 30;
a phosphate salt from location 26 passed through line 27 past valve 28;
optionally sodium chloride from location 34 passed through line 32 past valve
33;
and optionally tomato powder and/or spices from location 50 passed through
line 51 past value 52.
The marinade mixture is thus produced in mixing vessel 31. The m~rin~-le
mixture is then passed through line 35, past valve 36 into the m~rin~ling operation
apparatus wherein it is coated onto meat to be marinaded which is transported from
location 38 through line 39 into the marinading operation a~palalus at 37. The
m~rin~ ing operation takes up the time indicated supra at location 37, whereupon it is
passed through line 40 into the storage vessel 41 where it is stored, utilized for
consumption and/or marketed from location 41.
The following examples are illustrative of our invention but our invention is only
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~a 2019856
limited according to the claims set forth, infra.
EXAMPLE I
The following mixture is prepared:
Ingredients Parts by We;ght
Water ............................................. 79.6%
Flavor (produced by ~lmixing 0.1% cysteine
hydrochloride; 0.2% thiamine hydrochloride;
10% sodium chloride; 10% water and 79.2%
pork meat powder; r~llw~ g the resulting
mixture for a period of 3 hours at 2 atmospheres
pressure in an autoclave; ~tlmixing the resulting
reaction product with starch at the rate of 10%
starch and 90% reaction product and spray
drying the resulting product in a Bowen
laboratory model spray dryer) ..................... 12.5%
Sodium chloride ................................... 6.2%
Tripotassium phosphate ............................ 4.4%
The resulting mixture, at a rate of 8% is injected into a chicken meat carcass.
The marinade composition is thoroughly absorbed into the meat and m~int~ined for a
period of 1.5 hours.
The resulting product is then cooked at 380F and then subjected to a 30 second
blast-freeze.
The resulting product has an enhanced and succulent C~n~ n bacon flavor.
\
~1 ~0198S6
EXAMPLE II
The following mixture is prepared:
Ingredients Parts by Weight
Water ............................................. 79.6%
Flavor (produced by ~(lmixing 0.1% cysteine
hydrochloride; 0.2% thiamine hydrochloride;
10% sodium chloride; 79.7% beefpowder; 10%
water and the resulting product is refluxed for a
period of 3 hours at 2 atmospheres pressure in
an autoclave; and then the autoclave mixture is
admixed with starch at the rate of 10% starch
and 90% reaction product and spray dried in a
Bowen laboratory model spray dryer) ............... 12.5%
Sodium chloride ................................... 6.2%
Tripotassium phosphate ............................ 4.4%
The resulting mixture, at a rate of 8% is injected onto turkey meat cubes. The
m~rin~de composition is thoroughly absorbed into the turkey meat cubes and
m~int~ined for a period of 1.5 hours.
The resulting product is then cooked at 380F and then subjected to a 30 second
blast-freeze.
The resulting product has an enhanced and succulent sirloin tips flavor.
20198~6
EXAMPLE III
The following mixtures for 8% marinades (based upon a weight of 100 grams of
chicken) are prepared:
III(A) III(B) III(C)
(%) (%) (0/o)
Chicken Flavor Typical Ethnic Second
Ingredients Marinade Marinade Ethnic Marinade
(based on entire food
product)
Sodium tripoly-phosphate ... 0.35 0.25 0.25
Salt (Sodium Chloride) ... 0.50 --- 0.50
Flavor (reaction product of
chicken meat powder,
cysteine-hydrochloride and
thiamine hydrochloride
previously spray dried with
starch)
(NOTE (1)) ... 1.00 3.20 3.20
Tomato Powder & Spicing --- --- 1.80
Water ............................. 6.15 4.55 2.25
TOTAL 8.00 G 8.00 G 8.00 GMARINADE (For a 92 G Breast) (For a 92 G Breast)(For a 92 G Breast)
~, 2 019 8 S 6
The sodium tripolyphosphate is intim~tely admixed with hot water and
dissolved. The sodium chloride and flavor are weighed out and intim~tely admixedwith the sodium tripolyphosphate solution.
A chicken breast is placed in microwavable plastic bag. The m~rin~le iS added
to the breast and massaged into the breast muscle until most of the liquid is absorbed
(this takes approximately 5 minlltes).
The plastic bag is sealed and placed in a freezer.
The cooking process is as follows: The plastic bag is punctured and the
boneless breast is microwaved for approximately 3.5 minutes on "high" in a 700 watt
Amana(~ microwave oven.
The resulting product has an enhanced and succulent chicken teriyaki flavor
insofar as each of Examples III(A), (III(B), and III(C) are concerned. The intensity of
the chicken teriyaki flavor for example III(A) on a scale of 1-10 is approximately 9;
the intensity of the chicken teriyaki flavor of Example III(B) on a scale of 1-10 is
approximately 7.5 and the intensity of the chicken teriyaki flavor for Example III(C)
on a scale of 1-10 is approxilllately 9.5.
Note 1 The flavor is actually prepared by first ~1mixing 0.1% cysteine
hydrochloride; 0.2% thiamine hydrochloride; 10% sodium chloride; 10% water and
79.7% chicken meat powder and placing the resulting mixture in an autoclave. Theautoclave is closed a~d heated with mixing to 280C for a period of 3 hours. Theautoclave is cooled down and opened. The resulting reaction product is then admixed
with starch at the rate of 10% starch: 90% reaction
20198~6
~3~
product. The resulting product is then spray dried in a laboratory model Bowen spray
dryer. The spray dried product is then utilized for the resulting m~tin~de.
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