Patent ID: 6309681
Filing Date: 2001-10-30
Classification: A23L

Abstract:
A process for flavoring a fish or meat product comprising:providing an uncooked fish or meat product;coating the uncooked fish or meat product with a multi-functional marinade mixture comprising at least one flavoring agent in an amount sufficient to impart a flavor to the fish or meat product after it is cooked; a browning agent in an amount sufficient to impart a brown color to the fish or meat product after it is cooked, the browning agent comprising a chromogen, a filler, and an enzyme modified ingredient; and a partially hydrogenated fat in an amount sufficient to improve the mouthfeel of the fish or meat product after it is cooked, wherein the chromogen is at least one chromogen selected from the group consisting of caramel color, annatto color, paprika, tumeric, and tea leaves; the filler is maltodextrin; and the enzyme modified ingredient is a spray dried mixture of a carbonate and a dairy source that has been treated with supplemental lactase and supplemental protease; andcooking the product to enhance at least one of flavoring, texture, or color of the cooked product.