FR2480570A1 - Food compsns. based on minced meat opt. with cheese - contg. a cpd. for absorbing juices, esp. hydrated wheat semolina - Google Patents

Abstract

The compsn. based on raw or cooked minced animal meat contains a cpd. for absorbing liquid prods, fats and/or meat juices. In another embodiment the compsn. contains the minced meat and a soft paste type cheese, which can soften in cooking, and is also absorbed by the cpd. A hydrated wheat semolina used as absorbing agent is hydrated by plunging the semolina into boiling water, heating the water back to boiling and then leaving the semolina to absorb water. Used in rissoles, etc. the absorbing cpd. both reduces the cost and improves the taste by absorbing liquids which could be lost in cooking.

Description

 The invention relates to a food composition based on minced animal meat as well as to a process for hydration of one of its components.

 It is currently known to mince meat, for example beef or pork, and sell it in the form of a covered steak. These products, however, are made almost exclusively from meat.

 One of the aims of the present invention is to combine minced animal meat with products which reduce the cost of the overall composition and improve the taste qualities.

Another object of the present invention is to associate with the covered meat products which absorb during cooking the juices of the meat, and thus prevent this from escaping from the composition.

The food composition based on minced animal meat is characterized by the fact that it contains a component capable of absorbing liquid, fatty products and / or meat juices and / or cheese of the soft dough type capable of softening during cooking. the composition.

 The invention will be better understood if reference is made to the description below.

The basic component of the food composition is animal tarpaulin. This meat is of a known type, and can be based for example on beef, mutton, pork, veal, poultry, etc. ... raw or cooked. The preferred tarpaulin for the present composition is pork or ground beef, separated or mixed.

 In a preferred embodiment of the present invention, two other main components enter into the composition. The first of these elements is a soft type cheese capable of melting during cooking. Preferably, this cheese is made from gruyere cheese, but can also be of any other nature. One of its roles is to perfume the composition.

 The other component aims to play a compensating role, and to absorb the juices and fats which would be rejected by the composition during cooking. Preferably, this component is hydrated, unsaturated durum wheat semolina. This semolina is imperceptible to taste. It could be replaced, for example, by soy flour as long as its bland taste is moreover compensated.

This component such as durum wheat semolina due to its hydrated state contains the water of the composition. Furthermore, its unsaturated state allows it, during cooking, to retain and absorb the fats, the juice and the juices which escape from the meat. If the water was contained only by the meat, it would escape from the composition during cooking. In this case, it is retained.

 To obtain unsaturated Wydrate durum wheat semolina, it is preferable according to the invention to control its hydration by making it absorb only the quantity of water necessary.

 The preferred hydration process involves several steps.

First of all, it is necessary to boil water which also ensures its sterilization. When the water is boiling, the semolina is mixed there and the heating of this mixture is maintained until the water starts to boil again, that is to say until the second broth. At this stage, the heating is stopped, the container containing the mixture is covered and the semolina is left to absorb the water and to hydrate.

 Preferably, after hydration, the semolina is brought to. a temperature close to 0 C, C, temperature at which it is also stored.

By way of nonlimiting example, an implementation of the invention will now be described. Boneless pork, cut into cubes and mixed with hydrated semolina, unsaturated at O 9 C. This mixture is then minced into fine pieces whose size varies for example from 1 to 5 rrim.

 To this sheeted mixture are added pieces of Swiss cheese which are in the form of dices and which are integrated into the mixture.

 Other components can optionally be added to the mixture, for example seasoning, spices, a blush, and a preservative.

The whole is then treated in an appropriate manner in order to make the composition homogeneous, and presentable for marketing. For this purpose, milk proteins, at a rate of a few grams, facilitate the handling of the composition during its preparation, and ensure its maintenance during cooking.

When the composition is cooked, for example by frying, the Gruyère cheese, or in general the cheese and thus perfumes the composition and gives it a particular taste. In addition, durum wheat semolina absorbs the juices and juices that the meat releases, as well as the fatty products, and thus prevents them from being discharged into the pan. This component also gives no particular taste to the composition during cooking.

 Meat when cooked in a known manner.

 It should be noted that during cooking, the meat tends to lose volume, unlike gruyere which keeps its place and its overall volume. Gruyère does not escape from the composition, and constitutes a visible and gustatory component of the composition.

It should also be noted that the water which is absorbed by durum wheat semolina is largely retained in the composition during its cooking.

By way of nonlimiting example, a composition according to the invention can be obtained by the following proportions - dehydrated semolina: 5 to 20% - water of hydration: 10 to 40% - ground pork: 30 to 80% - gruyère: 5 to 20% - seasoning: about 5%.

The seasoning includes for example salt, pepper, nutmeg, a preservative, a blush, etc. Furthermore milk proteins can be added in small amounts to the composition.

 According to the invention, minced meat compositions can also be obtained by adding to the minced meat only one of the two main components, namely cheese or durum wheat flour, or their equivalents. In the case of a composition comprising mainly minced meat and cheese, the latter will flavor the meat and give it a particular taste. In the other case where the minced meat is mixed with unsaturated hydrated durum wheat semolina, the latter will retain the fatty products, the juice and the juices released by the meat during cooking, and will prevent them from s 'escape from the composition.

 Naturally, other compositions could be obtained without departing from the scope of the present invention, for example by replacing the two main components added to the ground meat with equivalent products, or by adding other products such as pieces of diced ham. Another composition can be produced by sandwiching between two slices of minced meat, possibly added together. unsaturated hydrated durum wheat semolina, a thin slice of cheese.

The compositions according to the invention also lend themselves well to preservation by freezing or deep-freezing. They can also be manufactured and sold as fresh produce.

 Naturally, the description of the various compositions which has just been given is given here only as an indication, and one could adopt other implementations of the present invention without departing from the scope thereof. .

Claims (9)

1. Food composition based on raw or cooked minced animal meat, characterized in that it contains a component capable of absorbing liquid, fatty products and / or meat juices.  2. Composition according to claim 1, characterized in that it contains a component capable of absorbing liquid, fatty products and / or meat juices, and a cheese of the soft paste type, capable of softening during the cooking.  3. Composition according to any one of claims 1 or 2, characterized in that the said component capable of absorbing the liquid, fatty and / or meat juices products is unsaturated hydrated durum wheat semolina.  4. Composition according to claim 2, characterized in that the cheese is in the form of dices mixed with minced meat before cooking.  5. Composition according to claim 2, characterized in that the cheese is in the form of rapure mixed with meat, or thin slices. 6. Composition according to any one of claims 2, 4 or 5, characterized in that the said cheese is based on Gruyère.  7. Composition according to any one of the preceding claims, characterized in that the said minced meat is chosen from pork, beef, veal, mutton and / or poultry meat.  8. Composition according to any one of the preceding claims, characterized in that it contains from 30 to 80% of ground meat, from 25 to 50 X of hydrated durum wheat semolina not saturated, from 5 to 20% of cheese, and about 5% seasoning.  9. Composition according to any one of claims 3 to 8, characterized in that the semolina is treated before being mixed with the composition, that it is immersed in boiling water, that the heating of the water is maintained until the second broth where it is stopped, that the semolina is then left in the water until it becomes saturated with water.