Patent ID: 7160567
Filing Date: 2007-01-09
Classification: A23B,A23L

Abstract:
1. The process for retaining moisture in uncooked food during cooking of the food which comprises: (a) adding to said uncooked food 0.03 to 15% by weight of an additive selected from the group consisting of (a) a peptide mixture prepared by mixing an enzyme with a protein mixture selected from the group consisting of an aqueous acidic protein solution, having a pH of about 3.5 or less, of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, a dry protein mixture of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue obtained by drying said aqueous acidic protein solution, and mixtures thereof, and (b) the peptide mixture of (a) mixed with a protein mixture selected from the group consisting of an aqueous acidic protein solution, having a pH of about 3.5 or of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, a dry protein mixture of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue obtained by drying said aqueous acidic protein solution, and mixtures thereof said adding occurring by a method selected from the group consisting of applying said additive to at least one surface of said uncooked food, mixing said additive with said uncooked food, injecting said additive into said uncooked food and a combination of at least two of said adding methods, and (b) cooking said uncooked food and additive from step (a).