Claims for Patent: 5,443,852

Summary for Patent: 5,443,852

Title:	Proteinaceous food product containing stabilized cooked cured-meat pigment
Abstract:	An edible muscle food product is provided as a mixture of two essential components. One essential component is the pigment responsible for the color of cooked cured meats which has been prepared from red blood cells. 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 powdered cooked cured-meat pigment. Then the cooked cured-meat pigment is encapsulated within a treating mixture consisting of: a carbohydrate-based wall material; a binding agent; and an additional agent selected from a reducing agent, a sequestrant or mixtures thereof. The food product includes the cooked cured-meat pigment and a proteinaceous material, e.g., an emulsion-type meat product, an emulsion-type fish mince product, or an emulsion-type surimi-based product. When the pigment in the encapsulated form is added to the proteinaceous materials prior to cooking the typical color of a nitrite-cured product is reproduced.
Inventor(s):	Shahidi; Fereidoon (St. John\'s, NF, CA), Pegg; Ronald B. (St. John\'s, NF, CA)
Assignee:
Application Number:	08/054,976
Patent Claims:	1. An edible muscle food product comprising: (A) an encapsulated powdered cooked cured-meat pigment comprising a mononitric oxide complex of protoporphyrin (IX) Fe (II) compound derived from red blood cells, from a hemin intermediate or from a derivative thereof, said pigment being encapsulated within a treating mixture consisting of: (i) a carbohydrate-based wall material selected from the group consisting of starch, modified starches, a starch polymer, a starch derivative, maltodextrins, starch products, chitinous compounds, .beta.-cyclodextrin and a modified .beta.-cyclodextrin; (ii) a binding agent selected from the group consisting of gums and glycerin; and (iii) at least one member selected from the group consisting of a reducing agent and a sequestrant; and (B) a proteinaceous material selected from the group consisting of: (iv) an emulsion-type meat product; (v) an emulsion-type fish mince product; (vi) an emulsion-type surimi-based product; (vii) an emulsion-type meat product, when in canned form; (viii) an emulsion-type fish mince product, when in canned form; (ix) an emulsion-type surimi-based product, when in canned form; (x) an emulsion-type meat product, when packed under reduced pressure (vacuum packaged); (xi) an emulsion-type fish mince product, when packed under reduced pressure (vacuum packaged); (xii) an emulsion-type-surimi-based product, when packed under reduced pressure (vacuum packaged); (xiii) an emulsion-type meat product, when packed under a modified atmosphere; (xiv) an emulsion-type fish mince product, when packed under a modified atmosphere; and (xv) an emulsion-type surimi-based product, when packed under a modified atmosphere; and (xvi) solid pieces of meat. 2. The edible muscle food product of claim 1, wherein said proteinaceous material is in the form of restructured meats, thin slices of meat, chunks of meat, large cuts of meat, a combination of emulsions and solid pieces of meat, prepared seafoods, and hybrid meat and seafood products. 3. The edible muscle food product of claim 1, wherein said proteinaceous material is selected from the group consisting of: frankfurters, regular wieners, turkey wieners, chicken wieners, jumbo wieners, all-beef wieners, barbecue wieners, bologna, all-beef bologna, chicken bologna, wax bologna, vienna sausages, polish sausage, italian sausage, country sausage, summer sausage, bratwurst, skillet strips smoked sausage, beerwurst, braenschweiger, cappicola, cervelat, chorizo, freizzes, galentini, sailcicca, holsteinen, kielbasa, knockwurst, landjager, linguisa, longaniza, milano sausage, mortadella, pastels, pepperoni, pepperoni with smoke flavor added, salami, salami with smoke flavor added, genoa salami, german salami, italian salami, beef, ham and pepperoni, pickle and pimento meat loaves, luncheon meat loaf, pizza loaf, meat, macaroni and cheese loaf, mock chicken meat loaf, cooked ham, smoked ham, glazed ham, restructured ham, corned beef, corned beef hash, headcheese, jellied headcheese, turkey breast roll, cured turkey, smoked turkey breast, smoked ham steaks, reconstituted formed pork products, pates, pastrami, bacon, and low-fat equivalent products. 4. The edible muscle food product of claim 1 wherein said encapsulated powdered cooked cured-meat pigment is produced by reaction of a hemin intermediate or a derivative thereof with a nitrosating agent and at least one reductant. 5. The edible muscle food product of claim 4, wherein said nitrosating agent is selected from the group consisting of nitric oxide, a nitrite salt, a nitrate salt, and mixtures thereof. 6. The edible muscle food product of claim 1 wherein said member (iii) comprises a reducing agent selected from the group consisting of ascorbyl palmitate, ascorbic acid, erythorbic acid, ascorbyl palmitate+ascorbic acid, ascorbyl palmitate+erythorbic acid, and ascorbic acid+erythorbic acid, and salts thereof. 7. The edible muscle food product of claim 1, wherein said member (iii) comprises a sequestrant selected from the group consisting of butylated hydroxyanisole, butylated hydroxytoluene, t-butylhydroquinone, sodium tripolyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, sodium hexametaphosphate, sodium ethylenediaminetetracetic acid, sodium tripolyphosphate+sodium ascorbate, sodium tripolyphosphate+sodium ascorbate+butylated hydroxytoluene, sodium tripolyphosphate +sodium ascorbate+t-butylhydroquinone, sodium pyrophosphate+sodium ascorbate, sodium acid pyrophosphate+sodium ascorbate, sodium hexametaphosphate+sodium ascorbate and sodium acid pyrophosphate+sodium ascorbate+butylhydroquinone. 8. The edible muscle food product of claim 1 wherein said carbohydrate-based wall material in said treating mixture is selected from the group consisting of: .beta.-cyclodextrin, a modified .beta.-cyclodextrin, a maltodextrin, a modified starch, and mixtures thereof. 9. The edible muscle food product of claim 1, wherein said treating mixture (i)+(ii)+(iii) comprises at least two compounds selected from the group consisting of modified starches+gum acacia, modified starches+.beta.-cyclodextrin, modified starches+cyclodextrin+gum acacia, modified starches+modified .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 pyrophosphate, .beta.-cyclodextrin +sodium tripolyphosphate+sodium acid pyrophosphate ascorbyl palmitate, .beta.-cyclodextrin+gum acacia+sodium tripolyphosphate+sodium acid pyrophosphate, a modified .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+a modified .beta.-cyclodextrin+sodium tripolyphosphate+sodium acid pyrophosphate+ascorbyl palmitate. 10. The edible muscle food product of claim 1, wherein said member (iii) further comprises an antimicrobial agent selected from the group consisting of sodium hypophosphite, potassium sorbate, fumarate esters, t-butylhydroquinone, 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. 11. The edible muscle food product of claim 1, wherein said member (iii) further comprises 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. 12. The edible muscle food product of claim 1, wherein said member (iii) further comprises 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-hydroxycinnamic acid. 13. The edible muscle food product of claim 1, wherein said member (iii) further comprises a spice or a spice oleoresin selected from the group consisting of clove, sage, rosemary, oregano, thyme, ginger, an extract of the above spices, clove oleoresin, oregano oleoresin, sage oleoresin, ginger oleoresin, thyme oleoresin and rosemary oleoresin. 14. The edible muscle food product of claim 1, wherein said meat pigment is treated with low- to medium-dose gamma- or electron-irradiation of up to about 50 kGy. 15. The edible muscle food product of claim 1, wherein said component A) is added in the presence of low levels of a nitrosating agent. 16. The edible muscle food product of claim 15 wherein said nitrosating agent is produced by disproportionation of said powdered cooked cured-meat pigment to provide up to about 10 ppm of said agent. 17. The edible muscle food product of claim 15, wherein said nitrosating agent is used in an amount of up to about 50 ppm. 18. The edible muscle food product of claim 1 wherein said member (A) (iii) comprises a mixture of a reducing agent and a sequestrant. 19. The edible muscle food product of claim 18, wherein said hemin intermediate or derivative thereof is provided by a process selected from one of the following: (a) extracting such hemin intermediate or derivative thereof from red blood cells using acidified salt solutions with or without an organic solvent; (b) obtaining said hemin intermediate or derivative thereof as a by-product in globin hydrolysate preparation; and (c) obtaining said hemin intermediate or derivative thereof by chromatographic separation through carboxymethylcellulose.

Details for Patent 5,443,852

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