Note: Descriptions are shown in the official language in which they were submitted.
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METHOD FOR TENDERIZING RAW BEEF
BACKGROUND
A large portion of commercially raised beef is limited in value because
conventional
preparation by the consumer generally results in meat that is unacceptably
tough and dry. A
variety of methods have been used to tenderize raw beef, such as mechanically
interrupting
the muscle fibers of the beef. However, none of these methods have produced a
raw beef
product that can be cooked by a human consumer using the same methods as
preparing
naturally tender beef, and that results in a post-consumer preparation product
that is
consistently tender and suitable for human consumption.
Therefore, it would be useful to have a method of tenderizing raw beef to
produce a
product that can be cooked by the consumer using the same methods as preparing
naturally
tender beef, and that results in a post-consumer preparation product that is
consistently
tender.
SUMMARY
According to one embodiment of the present invention, there is provided an
enzyme
mixture for tenderizing raw beef comprising bromelin, ficin and papain. In one
embodiment,
the enzyme mixture comprises between about 98.7 % and about 99.7 % bromelin,
between
about 0.02 % and about 0.08 % . ficin and between about 0.01 % and about 0.05
% papain. In
another embodiment, the enzyme mixture comprises between about 99 % and about
99.4 %
bromelin, between about 0.04 % and about 0.06 % ficin and between about 0.02 %
and about
0.04 % papain. In another embodiment, the enzyme mixture comprises 98.2 %
bromelin,
0.05 % ficin and 0.03 % papain.
According to another embodiment of the present invention, there is provided a
composition for tenderizing raw beef. The composition comprises the enzyme
mixture of the
present invention. In one embodiment, the enzyme mixture is present in an
amount of
between about 0.5 % and about 6 % of the composition. In another embodiment,
the enzyme
mixture is present in an amount of between about 0.7 % and about 2 % of the
composition. Tn
another embodiment, the enzyme mixture is present in an amount of about 1 % of
the
composition.
In a preferred embodiment, the carrier is NaCI. In one embodiment, the carrier
is
present in an amount of between about 25 % and about 99 % . In another
embodiment, the
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carrier is present in an amount of between about 50 % and about 99 % . In
another
embodiment, the carrier is present in an amount of about 98.5 % .
In another preferred embodiment, the composition further comprises a
processing aid.
In one embodiment, the processing aid is soybean oil. In a preferred
embodiment, the
processing aid is present in an amount of between about 0.1 % and about 2 % .
In another
preferred embodiment, the processing aid is present in an amount of between
about 0.3 % and
about 1 % . In another preferred embodiment, the processing aid is present in
an amount of
about 0.5 % .
In a particularly preferred embodiment, the composition comprises about 98.4
carrier, about 1.1 % enzyme mixture and about 0.5 % processing aid.
According to one embodiment of the present invention, there is provided a
method of
tenderizing raw beef. The method comprises, first, providing a suitable cut of
raw beef; and
second treating the raw beef with an enzyme mixture according to the present
invention.
In one embodiment, the raw beef provided is partially or completely skinned,
boned
or both. In another embodiment, the raw beef provided has waste products or
excess fat
removed.
In a preferred embodiment, the raw beef provided is an amount between about
0.1 kg
to about 10,000 kg. In another preferred embodiment, the raw beef provided is
an amount
between about 100 kg and 6000 kg.
In one embodiment, treating the raw beef comprises injecting the raw beef with
a
solution containing the enzyme mixture. In another embodiment, treating the
raw beef
comprises injecting the raw beef with a solution comprising a composition that
comprises the
enzyme mixture. In a preferred embodiment, the composition additionally
comprises a
carrier. In another embodiment, the composition additionally comprises a
processing aid.
In a preferred embodiment, the ratio of weight of the composition injected to
the total
weight of the beef being injected with the composition is between about 1:200
and about
1:1500. In a particularly preferred embodiment, the ratio of weight of the
composition
injected to the total weight of the beef being injected with the composition
is between about
1:450 and about 1:650.
In one embodiment, the solution comprises the composition, ice, NaCI and
potable
water. In another embodiment, the solution injected is between about 6 % and
about 20 % of
the weight of the beef being injected. In a preferred embodiment, the solution
injected is
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about 15 % of the weight of the beef being injected.
In one embodiment, the method further comprises adding to the raw beef one or
more
than one substance selected from the group consisting of flavoring, NaCI,
moisture
enhancing agents, preservatives, and potable water. In another embodiment, the
method
further comprises tumbling the treated raw beef at a pressure and rotation
speed selected to
more evenly distribute the enzyme mixture or composition throughout the
treated beef. In a
preferred embodiment, the pressure is a near vacuum. In another preferred
embodiment, the
rotation speed is about between about 10 to about 15 revolutions per minute.
In one embodiment, the method further comprises exposing the treated raw beef
to a
relative vacuum in a closed container. In a preferred embodiment, the closed
container is a
polymer bag, In a particularly preferred embodiment, the relative vacuum is
about -I.5 bar.
In one embodiment, the method further comprises packaging the treated raw beef
in a
commercial package. In another embodiment, the method further comprises
distributing the
treated raw beef to an intermediate wholesale or retail establishment.
DESCRIPTION
According to one embodiment of the present invention, there is provided an
enzyme
mixture that can be used to treat raw beef to produce a product that can be
cooked by the
consumer using the same methods as preparing naturally tender beef, and that
results in a
post-consumer preparation product that is consistently tender. The enzyme
mixture
comprises three enzymes: bramelin, ficin and papain. According to another
embodiment of
the present invention, there is provided a method of tenderizing raw beef to
produce a
product that can be cooked by the consumer using the same methods as cooking
naturally
tender beef. and that results in a post-consumer preparation product that is
consistently
tender. The method comprises treating the raw beef with an enzyme mixture
according to the
present invention. The enzyme mixb~re and method will now be disclosed in
detail.
As used in this disclosure, "consumer" refers to the individual or enterprise
that cooks
the treated raw beef for eventual human consumption, and includes an
individual at home,
and a cook in a restaurant or a food service enterprise, among others as will
be understood by
those in the art with reference to this disclosure.
As used in this disclosure, percent amounts are given in percent by weight of
total
weight.
In one embodiment, the present invention is an enzyme mixture that can be used
to
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treat raw beef according to the present invention. The enzyme mixture
comprises three
proteolytic enzymes, and can comprise one or more than one additional
substance. Each
enzyme in the enzyme mixture has a specific activation temperature and a
deactivation
temperature. 'V~hen used to treat raw beef together and in the proper ratios,
cooking the raw
beef causes the enzymes to work synergistically to break down the substance of
the raw beef
and results in a post-consumer preparation product that is consistently tender
and suitable for
human consumption.
In a preferred embodiment, the enzyme mixture comprises three enzymes;
bromelin,
ficin and papain. In a particularly preferred embodiment, three enzymes axe
combined in
specific ratios. Suitable enzymes can be obtained from All American
Seasonings, Inc.,
Denver, CO US.
In a preferred embodiment, the enzyme mixture comprises between about 98.7 %
and
about 99.7 % bromelin, between about 0.02 % and about 0.08 % ficin and between
about
0.01 % and about 0.05 % papain. In another preferred embodiment, the enzyme
mixture
comprises between about 99 % and about 99.4 % bromelin, between about 0.04 %
and about
0.06 % ficin and between about 0.02 % and about 0.04 % papain. In a
particularly preferred
embodiment, the enzyme mixtuxe comprises 98.2 % bromelin, 0.05 % ficin and
0.03 %
papain.
In one embodiment of the present invention, there is provided a composition
for
tenderizing raw beef. The composition comprises the enzyme mixture of the
present
invention and further comprises a carrier. The carrier assists in dispersing
the enzyme
mixture evenly in a solution and assists in preventing the enzyme mixture from
clumping
together and from hardening during storage. In a particularly preferred
embodiment, the
carrier is NaCI, available from All American Seasonings, lnc. though otuer
salts, such as
KCl or dextrose, or any other suitable carrier can be used, as will be
understood by those
with skill in the art with reference to this disclosure.
In another embodiment of the present invention, the composition further
comprises a
processing aid that assists in preventing the enzyme mixture from clumping
together and from
hardening during storage. In a particularly preferred embodiment, the
processing aid is
refined, bleached and odorless soybean oil (available from All American
Seasonings, Inc.).
In a preferred embodiment, the enzyme mixture is present in an amount of
between
about 0.5 % and about 6 % of the composition. In another preferred embodiment,
the enzyme
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mixture is present in an amount of between about 0.7 % and about 2 % of the
composition. In
a particularly preferred embodiment, the enzyme mixture is present in an
amount of about
1 % of the composition.
In a preferred embodiment, the carrier is present in an amount of between
about 25
and about 99 % of the composition. In another preferred embodiment, the
carrier is present
in an amount of between about 50 % and about 99 % . In a particularly
preferred embodiment,
the carrier is present in an amount of about 98.5 % .
In a preferred embodiment, the processing aid is present in an amount of
between
about 0.1 % and about 2 % . In another preferred embodiment, the processing
aid is present in
an amount of between about 0.3 % and about 1 % . In a particularly preferred
embodiment,
the processing aid is present in an amount of about 0.5 % .
According to a preferred embodiment of the present invention, the composition
comprises 98.4 % carrier, 1.1 % enzyme mixture in the ratios given above, and
0.5
processing aid.
In another embodiment of the present invention, there is provided a method of
tenderizing raw beef to produce a product that can be cooked by the consumer
using the same
methods as preparing naturally tender beef, and that results in a post-
consumer preparation
product that is consistently tender. In summary, the method comprises at least
the following
two steps. First, a suitable cut of raw beef is provided. Second, the raw beef
is treated with
an enzyme mixture according to the present invention.
The suitable cut of raw beef provided is preferably beef that is naturally
tough
rendering it unsuitable for human consumption after being cooked by
conventional methods.
Tn_one_embodiment, the raw beef is utility grade beef but other grades of beef
that are
naturally tough are also suitable. In a preferred embodiment, the raw beef
selected is
primarily of one cut. The raw beef can be partially or completely skinned,
boned or both.
Additionally, waste products, such as connective tissue, or excess fat can be
removed. The
amount of raw beef provided can be any amount that can be handled by equipment
available
to perform the method of the present invention. For example, the amount can be
between
about 0.1 kg to about 10,000 kg. In a preferred embodiment, the amount is
between about
100 kg and about 6000 kg.
Treatment of the raw beef with an enzyme mixture according to the present
invention
can be accomplished using a variety of methods. In a preferred embodiment, the
raw beef is
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injected with a solution containing the enzyme mixture using commercially
available injection
equipment, such as the Fomaco Injector, Robert Reiser Co., Canton, MA US,
though any
suitable injection equipment can be used as will be understood by those in the
art with
reference to this disclosure. Preferably, the sites of injection are less than
about 7.5 cm
apart. In a particularly preferred embodiment, the raw beef is injected with a
solution
containing the composition.
In one embodiment, the weight ratio of composition to raw beef is between
about
1:200 and about 1:1500. In a preferred embodiment, the ratio of composition to
raw beef is
between about 1:450 and about 1:650.
For example, raw beef that is to be cooked by grilling or microwaving can be
injected
with a solution of the composition, ice, NaCI and potable water in a ratio of
1:13:1.7:55.
Similarly, raw beef that is to be cooked by a convention gas -or an electric
oven can be
injected with a mixture of the composition, ice, NaCI and potable water in a
ratio of
1:20:2.5:80. The ice is used to cool the injection solution before injection
to retard spoilage.
In one embodiment, the amount of the solution injected is between about 6 %
and
about 20 % of the weight of the beef being injected. In a preferred
embodiment, the amount
of the solution injected is about 15 % of the weight of the beef being
injected.
In a preferred embodiment, the method further comprises adding one or more
than
one substance selected from the group consisting of flavoring such as spices,
NaCI, moisture
enhancing agents such as sodium phosphate, preservatives such sodium lactate,
and potable
water to the raw beef to improve the taste, texture or other property of the
finished product.
In another preferred embodiment, the method further comprises tumbling the
treated
raw beef at a pressure and rotation speed selected to more evenly distribute
the enzyme
mixture or composition throughout the treated beef. The pressure and rotation
speed are
chosen so as to separate the fibers of treated raw beef without shredding or
tearing apart the
fibers permanently, that is, while retaining the fibers' structural
cohesiveness. In a preferred
embodiment, the tumbling is performed in a near vacuum at between about 10 to
about 15
revolutions per minute for between about 15 and about 30 minutes. The near
vacuum
combined with the rotation separates the muscle fibers of the treated raw beef
allowing more
rapid and uniform distributio:~ of the enzymes. Preferably, the treated raw
beef is tumbled
in a finned vacuum tumbler with a central sealable chamber that can be
operated at a specific
pressure and rotation speed such as the Model LT30, available from Lance
Industries,
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Allenton, WI US or a similar device, as will be understood by those with skill
in the art with
reference to this disclosure.
In another preferred embodiment, the method further comprises exposing the
treated
raw beef to a relative vacuum in a closed container. Containers are selected
that can be
sealed to maintain a vacuum for preserving the beef. In one embodiment, the
container is a
polymer bag, such as available from W. R. Grace & Co., Sioux City, Iowa. After
selecting
a suitable container, the treated raw beef is placed in the container and a
vacuum is applied.
In a preferred embodiment, the vacuum is a near vacuum of about -1.5 bar. The
container
tends to assume the shape of the beef upon application of the vacuum.
In another preferred embodiment, the method further comprises packaging the
treated
raw beef in a suitable commercial package for shipping and storage, or in a
suitable
commercial package for retail distribution to a consumer, or both. Packaging
can include
labeling as required by local laws and branding with a trademark or trade name
and can
include decorative wrapping for marketing purposes.
The treated raw beef can be distributed to an intermediate wholesale or retail
establishment, and thereby to a consumer, or can be distributed directly to a
consumer. After
distribution, the consumer cooks the treated raw beef using the same methods
as with
naturally tender beef. For example, the treated raw beef can be removed from
the packaging
and container and can be, barbecued. grilled, microwaved, prepared on a stove
top or in an
oven, or cooked using another which results in a post-consumer preparation
product that is
consistently tender and suitable for human consumption.
Although the present invention has been discussed in considerable detail with
reference to certain preferred embodiments, other embodiments are possible.
Therefore, the
scope of the appended claims should not be limited to the description of
preferred
embodiments contained in this disclosure.
