Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof

US6613364B2 · kind B2 · utility

Assignee

• KRAFT FOODS HOLDINGS, INC. · US

Inventors

• Peter Begg · Mundelein, US
• Cecily Elizabeth Brose · Palatine, US
• John Pasch · Lake Zurich, US
• Michael Gerard Roman · Third Lake, US
• Scott Brooks · Menasha, US

Key dates

• Filing date: Feb 8, 2001
• Grant date: Sep 2, 2003
• Expiry date: Jun 11, 2021

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23B4/22
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked food compositions that includes preparing a composition comprising meat, vegetables, sauce, and nisin-c…