Claims for Patent: 5,230,915

Summary for Patent: 5,230,915

Title:	Process for preparing a powdered cooked cured-meat pigment
Abstract:	The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.
Inventor(s):	Shahidi; Fereidoon (St. John\'s, CA), Pegg; Ronald B. (St. John\'s, CA)
Assignee:
Application Number:	07/743,502
Patent Claims:	1. In a process for preparing an agent selected from the group consisting of a cooked cured-meat pigment (CCMP) and a powdered cooked-cured meat pigment (PCCMP), comprising reacting bovine or hog red blood cells with a nitrosating agent and at least one reductant, at an elevated temperature, thereby providing an intermediate cooked cured-meat pigment, and drying said intermediate cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques, thereby providing a cooked cured-meat pigment, the improvement which comprises stabilizing said cooked cured-meat pigment by the step of encapsulating said cooked cured-meat pigment with a treating mixture consisting of: (i) a carbohydrate-based wall material selected from the group consisting of starch, a modified starch, a starch polymer, a starch derivative, maltodextrins, .beta.-cyclodextrin, and etherified .beta.-cyclodextrin; (ii) a binding agent selected from the group consisting of gums and glycerin; and (iii) an additional agent comprising a member selected from the group consisting of a reducing agent, a sequestrant and mixtures thereof. 2. The process of claim 1 wherein said step of reacting said bovine or hog red blood cells comprises reacting a hemin intermediate or any of its derivatives with said nitrosating agent and said at least one reductant. 3. The process of claim 2 wherein said hemin intermediate or derivative thereof is provided by a process selected from the group consisting of: (i) extracting said hemin intermediate or derivative thereof from red blood cells using acidified salt solutions with or without an organic solvent; (ii) obtaining said hemin intermediate or derivative thereof as a by-product in globin hydrolysate preparation; and (iii) obtaining said hemin intermediate or derivative thereof by chromatographic separation through carboxymethycellulose. 4. The process of claim 1 wherein said nitrosating agent is selected from the group consisting of nitric oxide, a nitrite salt, and mixtures thereof. 5. The process of claim 1 wherein said additional agent (iii) is selected from the group consisting of: ascorbyl palmitate; ascorbic acid; erythorbic acid; ascorbyl palmitate+ascorbic acid; ascorbyl palmitate+erythorbic acid; ascorbic acid+erythorbic acid; and salts thereof. 6. The process of claim 1 wherein said additional agent (iii) is selected from the group consisting of: butylated hydroxyanisole; tertiary butylhydroquinone; sodium tripolyphosphate; sodium acid pyrophosphate; sodium hexametaphosphate; sodium ethylenediaminetetracetic acid; sodium tripolyphosphate+sodium ascorbate; sodium hexametaphosphate+sodium ascorbate; sodium tripolyphosphate+sodium ascorbate+ tertiary butylhydroquinone; and sodium pyrophosphate+sodium ascorbate. 7. The process of claim 1 wherein said carbohydrate wall material in said treating mixture is selected from the group consisting of: .beta.-cyclodextrin; etherified .beta.-cyclodextrin; maltodextrin; a modified starch; and mixtures thereof. 8. The process of claim 1 wherein said treating mixture includes mixtures selected from the group consisting of: modified starches+gum acacia; modified starches+.beta.-cyclodextrin; modified starches+.beta.-cyclodextrin+gum acacia; modified starches+etherified .beta.-cyclodextrin+gum acacia; modified starches+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; modified starches+.beta.-cyclodextrin+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; modified starches+.beta.-cyclodextrin+gum acacia+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; .beta.-cyclodextrin+gum acacia; .beta.-cyclodextrin+sodium tripolyphosphate+sodium acid pyrophosphage; .beta.-cyclodextrin+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; .beta.-cyclodextrin+gum acacia+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; etherified .beta.-cyclodextrin+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; maltodextrins+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; maltodextrins+.beta.-cyclodextrin+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate; and maltodextrins+etherified .beta.-cyclodextrin+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate. 9. The process of claim 1 wherein said additional agent (iii) includes an antimicrobial agent selected from the group consisting of: sodium ascorbate; sodium hypophosphite; potassium sorbate; fumarate esters; sodium hypophosphite+sodium ascorbate+sodium tripolyphosphate+t-butylhydroquinone; potassium sorbate+sodium ascorbate+sodium tripolyphosphate+t-butylhydroquinone; and monomethyl fumarate+sodium ascorbate+sodium tripolyphosphate+t-butylhydroquinone. 10. The process of claim 1 wherein said additional agent (iii) includes an antioxidant selected from the group consisting of: ascorbic acid; citric acid, .alpha.,.beta.,.gamma. or .delta. tocopherols; ascorbic acid+.alpha.,.beta.,.gamma. or .delta. tocopherols; and ascorbic acid+citric acid. 11. The process of claim 1 wherein said additional agent (iii) includes a plant phenolic compound selected from the group consisting of: ellagic acid; eugenol; isoeugenol; quercetin; kaempferol; rutin; cinnamic acid; coumaric acid; ferulic acid; caffeic acid; vanillic acid; gallic acid; syringic acid; chlorogenic acid; and 3, 5-dimethoxy-4-hydroxy-cinnamic acid. 12. The process of claim 1 wherein said additional agent (iii) includes a spice or a spice oleoresin selected from the group consisting of: clove; sage; rosemary; oregano; thyme; ginger; clove oleoresin; oregano oleoresin; sage oleoresin; ginger oleoresin; thyme oleoresin; and rosemary oleoresin. 13. The process of claim 1 wherein said cooked cured-meat pigment is treated with low-to medium-dose gamma-or electron-irradiation of up to about 50 kGy. 14. The process of claim 1 further comprising preserving and storing said stabilized CCMP product in a nitric oxide atmosphere. 15. The process of claim 1 further comprising preserving and storing said stabilized CCMP product with a solution saturated with nitric oxide. 16. The process of claim 1 further comprising preserving and storing said stabilized CCMP product or said stabilized PCCMP product in a dark container in an oxygen-free atmosphere. 17. The process of claim 1 further comprising preserving and storing said stabilized CCMP product or said stabilized PCCMP product in a dark container under vacuum or reduced pressure.

Details for Patent 5,230,915

Applicant	Tradename	Biologic Ingredient	Dosage Form	BLA	Approval Date	Patent No.	Expiredate
Recordati Rare Diseases, Inc.	PANHEMATIN	hemin for injection	For Injection	101246	07/20/1983		2010-10-08