US4603054A
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Process for preparing algin/calcium gel structured meat products
Assignee: Colorado State University Research Foundation
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Filing: 1985-03-21
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Granted: 1986-07-29
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Expires: 2005-03-21
Abstract
Abstract Structured meat products, particularly structured raw meat products, are prepared by mixing comminuted meat or trimmings with powdered sodium alginate and powdered calcium carbonate. A slow release acid, such as glucono-delta-lactone, citric acid, lactic acid and the like, can also be added. The slow hydrolysis of the powdered form of such acids slowly lowers the pH of the meat to improve its flavor, but still ultimately produces enough hydrogen ions to stimulate the release of sufficient calcium ions from the calcium salt to accelerate formation of an algin/calcium gel. In either case, after being formed into the desired shape, the meat is stored, usually under refrigeration, from about one to four days to allow the algin/calcium gel to set. Thereafter, the resulting structured meat product can be conveniently portioned, packaged and marketed as a refrigerated raw meat product, a frozen raw meat product, or precooked and marketed refrigerated or frozen.
Inventors
- 👤 Glenn R. Schmidt
- 👤 Warrie J. Means
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 17:22
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/422
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
104 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, a powdered mixture comprised of from about 0.5 to about 2.0 percent alginate powder and from about 0.10 to about 0.50 percent calcium salt powder; (c) forming the resulting meat/alginate powder/calcium salt powder mixture into a desired shape; and then (d) storing the resulting meat/alginate powder/calcium salt powder mixture for a time period sufficient to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 2
Dependent Claim
104 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, a powdered mixture comprised of from about 0.5 to about 2.0 percent alginate powder and from about 0.10 to about 0.50 percent calcium salt powder; (c) forming the resulting meat/alginate powder/calcium salt powder mixture into a desired shape; and then (d) storing the resulting meat/alginate powder/calcium salt powder mixture for a time period sufficient to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 3
Dependent Claim
104 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, a powdered mixture comprised of from about 0.05 to about 0.30 percent slow release acid, from about 0.5 to about 2.0 percent alginate powder and from about 0.10 to about 0.50 percent calcium salt powder; (c) forming the resulting meat/slow release acid/alginate powder/calcium salt powder mixture into a desired shape; and then (d) storing the resulting meat/slow release acid/alginate powder/calcium salt powder mixture to form a gel strong enough to produce a structured meat product.
Claim 4
Dependent Claim
104 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, a powdered mixture comprised of from about 0.05 to about 0.30 percent slow release acid, from about 0.5 to about 2.0 percent alginate powder and from about 0.10 to about 0.50 percent calcium salt powder; (c) forming the resulting meat/slow release acid/alginate powder/calcium salt powder mixture into a desired shape; and then (d) storing the resulting meat/slow release acid/alginate powder/calcium salt powder mixture to form a gel strong enough to produce a structured meat product.
Claim 5
Dependent Claim
114 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, a powdered mixture comprised of from about 0.5 to about 2.0 percent alginate powder; (c) blending the meat/alginate powder mixture with, on a weight basis, from about 0.10 to about 0.50 percent calcium salt powder; (d) forming the resulting meat/alginate powder/calcium salt powder mixture into a desired shape; and then (e) storing the resulting meat/alginate powder/calcium salt powder mixture for a time period sufficient to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 6
Dependent Claim
114 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, a powdered mixture comprised of from about 0.5 to about 2.0 percent alginate powder; (c) blending the meat/alginate powder mixture with, on a weight basis, from about 0.10 to about 0.50 percent calcium salt powder; (d) forming the resulting meat/alginate powder/calcium salt powder mixture into a desired shape; and then (e) storing the resulting meat/alginate powder/calcium salt powder mixture for a time period sufficient to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 7
Dependent Claim
137 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, from about 0.05 to about 0.30 percent slow release acid; (c) blending the meat/slow release acid mixture with, on a weight basis, from about 0.5 to about 2.0 percent alginate powder; (d) blending the meat/slow release acid/alginate powder mixture with, on a weight basis, from about 0.10 to about 0.50 percent calcium salt powder; (e) forming the resulting meat/slow release acid/alginate powder/calcium salt powder mixture into a desired shape; and then (f) storing the resulting meat/slow release acid/alginate powder/calcium salt powder mixture for a time period sufficient to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 8
Dependent Claim
137 words
A process for producing a structured meat product comprising the steps of: (a) reducing a meat to a desired size; (b) blending the meat with, on a weight basis, from about 0.05 to about 0.30 percent slow release acid; (c) blending the meat/slow release acid mixture with, on a weight basis, from about 0.5 to about 2.0 percent alginate powder; (d) blending the meat/slow release acid/alginate powder mixture with, on a weight basis, from about 0.10 to about 0.50 percent calcium salt powder; (e) forming the resulting meat/slow release acid/alginate powder/calcium salt powder mixture into a desired shape; and then (f) storing the resulting meat/slow release acid/alginate powder/calcium salt powder mixture for a time period sufficient to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 9
Dependent Claim
114 words
A process for producing a structured raw beef product comprising the steps of: (a) reducing raw beef to a desired size; (b) blending the raw beef with, on a weight basis, a powdered mixture comprised of from about 0.5 to about 2.0 percent alginate powder and from about 0.10 to about 0.50 percent calcium salt powder; (c) forming the resulting raw beef/alginate powder/calcium salt powder mixture into a desired shape; and then (d) storing the resulting raw beef/alginate powder/calcium salt powder mixture under refrigeration for from about 24 hours to about 96 hours to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 10
Dependent Claim
114 words
A process for producing a structured raw beef product comprising the steps of: (a) reducing raw beef to a desired size; (b) blending the raw beef with, on a weight basis, a powdered mixture comprised of from about 0.5 to about 2.0 percent alginate powder and from about 0.10 to about 0.50 percent calcium salt powder; (c) forming the resulting raw beef/alginate powder/calcium salt powder mixture into a desired shape; and then (d) storing the resulting raw beef/alginate powder/calcium salt powder mixture under refrigeration for from about 24 hours to about 96 hours to allow the alginate powder and calcium salt powder to form a gel strong enough to produce a structured meat product.
Claim 11
Dependent Claim
165 words
A process for producing a structured raw beef product comprising the steps of: (a) comminuting raw beef to a desired size; (b) blending the raw beef with, on a weight basis, from about 0.20 to about 0.30 percent glucono-delta-lactone and from about 0.01 to about 0.05 percent sodium erythorbate to form a raw beef mixture; (c) blending the raw beef mixture with, on a weight basis, from about 0.7 to about 1.0 percent sodium alginate powder; (d) blending the raw beef mixture and sodium alginate powder with, on a weight basis, from about 0.10 to about 0.25 percent calcium carbonate powder; (e) forming the resulting raw beef product mixture into a desired shape; and then (f) storing the resulting raw beef product mixture at from about 0 to about 5 degrees centigrade for a period of from about 24 hours to about 96 hours to allow the sodium alginate and calcium carbonate to undergo a gelation reaction storing enough to produce a structured beef product.
Claim 12
Dependent Claim
165 words
A process for producing a structured raw beef product comprising the steps of: (a) comminuting raw beef to a desired size; (b) blending the raw beef with, on a weight basis, from about 0.20 to about 0.30 percent glucono-delta-lactone and from about 0.01 to about 0.05 percent sodium erythorbate to form a raw beef mixture; (c) blending the raw beef mixture with, on a weight basis, from about 0.7 to about 1.0 percent sodium alginate powder; (d) blending the raw beef mixture and sodium alginate powder with, on a weight basis, from about 0.10 to about 0.25 percent calcium carbonate powder; (e) forming the resulting raw beef product mixture into a desired shape; and then (f) storing the resulting raw beef product mixture at from about 0 to about 5 degrees centigrade for a period of from about 24 hours to about 96 hours to allow the sodium alginate and calcium carbonate to undergo a gelation reaction storing enough to produce a structured beef product.
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