BE1003527A3 - MEAT-BASED FOOD PRODUCTS, TREATED. - Google Patents

Abstract

A processed meat product is obtained by coating an edible meat with a soy protein film and, if necessary, an additional fillet and by subsequently heating the coated meat. The soy protein film has perfect transparency and leaves an excellent oral impression compared to a conventional collagen film.

Description

Processed meat products

Field of the invention

The present invention relates to processed meat products, such as ham, roast pork, beacon and the like, covered with a film of soy protein and, if necessary, wrapped in a net.

Invention background

In general, processed, processed meat products can be obtained by smoking or smoking raw meat, if necessary, by coating it with envelopes, such as plastic films, collagen films, and the like, and heating. However, many of the food products - meat, processed ,. of relatively high quality, use a block of meat, such as roast pork, beacon, ham (for example handmade ham) and the like, are not coated in envelopes.

The disadvantages of these processed, shellless, meat-based food products are that, for example, when heated during production, gravy and ooze ooze off the surface, lowering yield and, in addition, the surfaces dry during storage, which results in a change in gloss or luster. More particularly, during the production of beacon, roast pork and the like, in which a relatively large amount of yiande juice and fats ooze, the smoked or smoked meat is coated with a plastic film during the 'heating step and then tears off the film after cooling. However, this operation is time consuming and, moreover, the surface of the treated meat dries, which has the disadvantage of a change in luster or shine.

In addition, in the case of ham, the latter is wrapped by rolling a film in the form of a net around it, or it is wrapped in a meat net, so as to create an atmosphere of high quality product or made -hand. However, this has the disadvantage that the fillet bites into the meat and binds to it during heating during its production and that, when the ... fillet is torn off, the meat is also torn off because it adheres to this net.

In addition to the food products made from meat, treated, without an envelope, described above, there are also known products coated with collagen films. However, a product of this kind has the disadvantages that the surface color of the film differs from that of the meat in the film, that the mouth impression of the film differs from that of the meat in the film and that the film only enters hardly in contact with the uneven surface of the meat, due to its thermal shrinkage, which causes the formation of a gap between the film and the surface of the meat.

In addition, there are no colored films among the collagen films known or commercially available.

Japanese Kokai Patent No. 2-109957 (corresponding to German patent application P 3431521.7) describes a process for the production of a processed, meat-based food product using an improved collagen film. However, this film still has thermal shrinkage.

Under these circumstances, the present inventors have intensively studied the question in order to minimize the aforementioned disadvantages of processed meat products. As a result of this research, it was found that a soy protein film or film did not have the disadvantage of collagen film or film (thermal shrinkage) and possessed a thermal sealing property. (hot melt) and that a soy protein film could be shaped into a bag or tube, which is extremely difficult when using a collagen film. Thus, the aforementioned disadvantages can be minimized by wrapping edible meat with a soy protein film or by stuffing the meat in a bag or tube made of a soy protein film and, if necessary, by wrapped in a net.

Objects of the present invention

The main object of the present invention is to minimize the disadvantages of conventional, uncoated, processed, meat-based food products and processed, meat-coated food products coated with collagen films.

These objectives, like still other objectives, as well as the advantages of the present invention will become apparent to those skilled in the art on reading the detailed description which follows.

Summary of the invention

A more particular subject of the present invention is therefore: (1) A processed meat-based food product, characterized in that it consists of edible meat, coated with a film of soy protein, the meat thus coated being then subjected to heating and (2) A processed meat product, characterized in that it consists of edible meat, coated with a film of soy protein and, subsequently, a fillet, said coated meat then being subjected to heating.

Detailed description of the invention

Edible meat according to the present invention includes livestock or poultry meat, such as beef, pork, chicken, mutton and the like. Preferably, the edible meat is smoked or smoked according to the conventional method.

The soy protein film used for the purposes of the present invention includes soy protein as the main raw material. More specifically, it is possible to obtain the soy protein film which is used for the purposes of implementing the present invention, for example by using, as essential raw materials, isolated soy proteins and a plasticizer, by deaerating a mixture of raw materials and transforming the mixture into a film, or by shaping, after deaeration, the mixture into a bar, operation followed by cutting the bar into a film.

In addition to the isolated soy proteins, water-soluble proteins, such as water extracts of thermocoagulable proteins, such as oil seed proteins, other than soy proteins, fish, can be used. crustaceans, poultry meat, cattle meat and the like as raw material of the soy protein film according to the present invention, in combination with the isolated soy proteins. More particularly, when casein is used in combination with isolated soy proteins, the transparency of the film can be easily increased.

The plasticizer is necessary for the soy protein film to retain its flexibility, even when dry, and known plasticizers, such as wetting agents, emulsifiers and the like, can be used.

The deaeration eliminates the bubbles which cause a diffusion or dispersion of the light in order to increase the transparency. Depending on the degree of deaeration, the transparency can be increased more than 10 times in combination with the transparency obtained without deaeration. Deaeration can be carried out using known deaeration means, such as vacuum equipment and the like.

In addition, a transparent soy protein film can also be obtained by finely and uniformly dispersing the small quantity of bubbles which remain after deaeration (Japanese patent application No. 1-85898).

The soy protein film used for the purposes of the present invention may have an acidic, neutral or alkaline pH, although the films are different from each other in transparency, hue, degree of swelling and flavor. A neutral or acidic film is preferred.

When the pH of the soy protein film is neutral, the soy protein film becomes transparent and the meat in the film can be viewed through it and, as a result, a meat-based food product can be obtained, treated, which has a natural appearance.

In particular, it is when the pH of a mixture of the raw materials of the film is neutral, before the formation of the latter, that one can obtain the soy protein film which is visually transparent.

In the case of the transparent film, the degree of transparency is conveniently such that the transmission of visible radiation in the wet state of the film with a thickness of 60 is not less than about 75%, preferably not less than 80%. When the soy protein film has such a degree of transparency, you can see the meat through the film and the processed meat product looks natural.

When the pH of the soy protein film is acidic (usually pH 4.6 to 6.0, preferably 5.0 to 5.4), the degree of swelling of the film decreases, however it has a low transparency. Therefore, when heating in the wet state, the film hardly swells. This is suitable for coating processed, meat-based food products.

It is especially when the pH of a mixture of the raw materials of the film is acidic before the film is formed, that the transparency decreases (usually, not less than 50%). However, a soy protein film can be obtained which has a low degree of swelling. When the degree of swelling is low, the processed meat product can be tightly coated and this is preferable.

Even when the pH of a mixture of the raw materials of the film is alkaline, the soy protein film can be obtained, but its flavor is of lower quality and no preference is given to a product of this kind.

Unlike collagen films, the soy protein film used for the purposes of the present invention, having any pH (usually a pH of about 5 to 10) can be colored in various shades desirable. Coloring can be carried out using an appropriate dye during film formation. More particularly, the smoked hue is preferred, because, if the film is given a smoked hue, the advantages are achieved, for example, being able to omit a step of smoking, smoking or smoking during the production of food products based on meat, treated and to be able to reduce the drying time before proceeding with the smoking, smoking or smokestacking step.

In addition, unlike collagen films, the soy protein film according to the present invention has a heat-sealing or heat-sealing or heat-sealing property and, therefore, one can easily impart the shape of a tube, bag or the like to the film. and then sealing or sealing it by heat sealing or heat sealing after stuffing the meat into the tube, bag or the like.

In addition, unlike collagen films, the soy protein film does not have thermal shrinkage and, therefore, the soy protein film can come into contact with the entire surface of the meat.

As a net used for food products wrapped in a net, such as ham, it is possible to use wrapping materials having the networked spaces, other than fibrous envelopes, such as networked materials which are obtained in wrapping a wire around the meat (eg a yarn), known meat nets and the like.

The coating of edible meat with the soy protein film can be carried out, for example, by wrapping the meat with the film, by stuffing the meat into a bag or tube made of the film, and the like, so as to bringing the entire surface of the meat into contact with the soy protein film of the present invention for the purpose of covering or coating the meat. Alternatively, you can also only partially cover the meat. For example, you can only cover only the fatty part of the meat. However, the exposed part may then have an unwanted color and, therefore, the latter method is not preferred.

The stuffing of the meat in a bag or tube of the soy protein film can be carried out according to the conventional method.

The heating, carried out in accordance with the present invention, may be that normally required for the production of processed, meat-based food products and may be carried out according to the conventional method, for example, drying, boiling, curing, roasting and the like.

For example, the processed meat products of the present invention can be produced as follows: (a) Production of roast pork, beacon, etc.

Raw meat is shaped, for example, by cutting and injecting a canned solution. The meat is massaged or rubbed, then wrapped in a soy protein film, it is heated, for example, during drying (usually at 50 to 70 ° C for 20 to 30 minutes), it is boiled (usually 70 to 90 ° C for 90 to 180 minutes) or roast (usually 120 to 140 ° C for 20 to 60 minutes) and. it is cooled so as to obtain the product.

The product can also be obtained by stuffing raw meat and, if necessary, other ingredients, in a bag or tube formed by heat-sealing or thermo-sealing instead of wrapping the meat with the film, closing by forming an overlap or heat-sealing and treating the coated product in the same manner as that described above to obtain the product.

(b) Production of products wrapped in fillets, such as ham, etc.

In the same manner as described above, raw meat is wrapped in soy protein film, or stuffed into a bag or tube of soy protein film. Then, it is wrapped in a net, followed by heating, for example, during drying (usually at 50 to 70 ° C for 20 to 40 minutes), smoked (usually at 50 to 70 ° C for 30 to 60 minutes), or boiling (usually at 70 to 90 ° C for 120 to 180 minutes) and cooling to obtain the product.

(c) Production of ham without fillet

In the same way as that described in (b) above, ham is produced, except that it will not be wrapped with a net.

As described above, the implementation of the present invention gives the following advantages: (1) The product can be obtained with good yield and the meat is brought closely into contact with the soy protein film without the appearance of an interval between them. In addition, the quality of the meat is sufficiently preserved.

(2) The product has a good surface gloss or shine.

(3) You can see the meat coated with its film through this soy protein film and there is no impression of disharmony which would be due to a difference between the color of the film and that of the meat.

(4) When the product is consumed by cutting it into slices, there is no impression of disharmony which would be caused by the difference between the oral impression of the film and that of the meat.

(5) The tearing-off or peeling step of the conventional process which uses plastic films can be omitted.

(6) Even during marketing and storage, the surface of the product does not dry out and the surface shine is not lost.

(7) The product can easily be wrapped in a net.

(8) You can easily remove the tenderloin from the meat.

(9) Unlike collagen films, the soy protein film can be tinted in various desired shades. Therefore, the smokestack step can be omitted and products such as ham and the like can be produced in various shades.

(10) Unlike collagen films, soy protein film has a heat-sealing or heat-sealing property and it is possible to give it the shape of a bag. Consequently, the wrapping can easily be carried out without overlapping as is the case with a collagen film.

(11) When a collagen film is heated during production, it contracts to create a gap between the film and the uneven surface of the meat. On the other hand, the soy protein film swells rather in the wet state so as to come into contact with the entire surface of the meat.

(12) The soy protein film leaves a softer mouth impression compared to a collagen film and, therefore, there is no impression of disharmony of the mouth impression left.

(13) Like color, it is easy to impart flavor and aroma to the soy protein film.

The following examples as well as the comparative examples illustrate the present invention in more detail but do not limit its scope in any way. In the examples and comparative examples, all parts and percentages appear by weight unless otherwise specified.

Example 1

Production of a transparent soy protein film

Homogenized powdered soy protein ("Fujipro-R" manufactured by Fuji Oil C0., Ltd., 100 parts, wetting agent (40 parts), emulsifier (2 parts) and water (560) parts) using a blade chopper and the mixture thus obtained was deaerated under a vacuum of 60 mm Hg (air content: 0.3% by volume). Then the mixture was stirred at 10,000 rpm using a mixer in the pipeline (manufactured by Ebara Seisakusho C0., Ltd.) and the residual bubbles were completely dispersed so as to obtain a solution of soy protein in which it was only possible to barely observe residual bubbles at normal pressure. Its pH was 7.

The solution thus obtained was immediately poured onto an endless belt coated with Teflon (trademark), so as to it. impart a thickness of 0.5 mm. After passing through a zone at normal temperature for 2 minutes, it was transferred to a heating zone and it was subjected to irradiation with far infrared radiation for 30 seconds, this operation being followed by drying at hot air (105 ° C for 3 minutes), so as to bring the water content of the coating to about 10%. The coating was peeled off and rolled up to obtain a film of soy protein. It was a transparent film with a thickness of 64 and having a transparency in the wet state of 87%.

The term "transparency" as used herein, refers to the percentage of the amount of visible light radiation transmitted through the soy protein leaf, divided by that through the air.

Ham production

A preservative solution (30 parts) having the composition described hereinafter was injected into the raw meat (pork loin, 100 parts) and the meat was massaged or rubbed for 10 minutes in one direction and, after resting for 2 minutes, it was further massaged or rubbed for another 10 minutes in the reverse direction. The meat was wrapped in the transparent soy protein film obtained above and covered with a commercially available meat net and dried (50 ° C for 20 minutes). The meat was further dried (at 55 ° C for 20 minutes) and smoked (at 65 ° C for 40 minutes), cooked (at 75 ° C for 120 minutes) and was then cooled so as to obtain the cooked ham wrapped in a desired fillet.

Composition of the storage solution

Ingredients% by weight

"New Fujipro-V" isolated soy protein 4.2

Sodium chloride 7

Sodium nitrite 0.043 L-Sodium ascorbate 0.13

Phosphate 1.3

Aroma 9.26

Dye 0.1

Water 77.0

In comparison with the cooked ham wrapped in a fillet from Comparative Example 1 described hereinafter, the cooked ham from Example 1 exhibited a superior clearance property between the ham and the fillet. In the braised ham of Comparative Example 1, when the fillet was pulled, the meat was also pulled because it adhered to the fillet. On the other hand, with the cooked ham of Example 1, it was possible to tear off the tenderloin without it sticking to the meat.

In addition, the ham of Example 1 was produced with much better yields. Namely, the ham of Comparative Example 1 was produced with a yield of 90.3% while the yield was 94.2% in the case of the ham of Example 1.

The surface gloss obtained immediately after production was excellent in the two hams of Example 1 and Comparative Example 1. However, the surface of the cooked ham of Comparative Example 1 dried and the luster was lost as to measure the .conservation. On the other hand, the surface shine or shine was not lost in the case of the cooked ham of Example 1.

Furthermore, in the case of the cooked ham of Example 1, the meat could be seen through the soy protein film and, therefore, there was no impression of disharmony due to the difference between the surface color of the film and that of the meat.

When the cooked, sliced ham of Example 1 was consumed, the transparent protein film adhered tightly to the meat and there was therefore no impression of disharmony caused by the difference between 1- buccal impression of the film and that of the meat.

Comparative example 1

In the same manner as that described in Example 1, the cooked ham was produced wrapped in a fillet, with the exception that the meat was not coated with the transparent edible soy protein film.

Example 2

A preservative solution (30 parts) of the composition described below was injected into raw meat (pork ham, 100 parts) and the meat was massaged or rubbed in the same manner as that described in the example. 1. · Then, the meat was coated with a powdered soy seasoning (1.5 parts), it was coated with a transparent soy protein film, obtained in the same manner as that described in Example 1, it was dried (at 80 ° C for 40 minutes), baked (at 75 ° C for 120 minutes) and braised (at 120 ° C for 40 minutes) so that get the braised pork ham you want.

Composition of the storage solution Ingredients% by weight

"New Fujipro-V" isolated soy protein 5

Lactalbumin 4

Dried egg white 3.5

Sodium chloride 2.8

Sodium nitrite 0.05 L-Sodium ascorbate 0.25

Phosphate 1/2

Aroma 12.55

Dye 0.125

Water 69.5

In comparison with the braised pork ham of Comparative Example 2 described hereinafter in the present specification, the braised pork ham of Example 2 was produced with a better yield. Namely, the braised ham of Comparative Example 2 was produced with a yield of 85.0% while the yield of braised ham of Example 2 was 89.21%.

In addition, the surface gloss obtained immediately after production was excellent both in the case of braised pork in Example 2 and in that of braised pork in Comparative Example 2. However, the surface of the braised pork in Comparative Example 2 dried and the shine was lost during storage. On the other hand, in the case of the braised pork of Example 2, the surface shine or shine did not disappear.

In the case of the braised ham of Example 2, the meat could be seen through the soy protein film and therefore there was no impression of disharmony due to the difference between the color of the film and that of meat.

When the braised pork ham, sliced, of Example 2 was consumed, there was no impression of disharmony due to the difference between the film's mouth impression and that of the meat.

Comparative example 2

In the same manner as that described in Example 2, a braised pork ham was produced, except that the meat was not coated with the transparent soy protein film.

Example 3

A preservative solution (30 parts) having the composition as described below was injected into raw meat (pork belly, 100 parts) and the meat was massaged or rubbed in the same manner as that described in Example 1. It was then wrapped in a transparent soy protein film obtained in the same manner as that described in Example 1 and it was placed in a bacon container. It was dried (at 45 ° C for 15 minutes), steamed or smoked (at 65 ° C for 40 minutes), cooked (at 75 ° C for 120 minutes) and cooled. After removal from the container, it was sliced and packaged with secondary packaging to obtain the desired bacon.

Composition of the storage solution Ingredients% by weight

"New Fujipro-V" isolated soy protein 4

Dried egg white 2

Sodium chloride 8

Sodium nitrite 0.04 L-Sodium ascorbate 0.3

Phosphate 0.3

Aroma 5.35

Water 80.05

Compared to the bacon of Comparative Example 3 described below, the bacon of Example 3 was produced with better yield. Namely, the bacon of Comparative Example 3 was produced with a yield of 83.2%, while the bacon of Example 3 was obtained with a yield of 88.3%.

The surface gloss or shine was excellent for both the bacon of Example 3 and the bacon of Comparative Example 3.

In the bacon of Example 3 you could see the meat through the soy protein film and therefore there was no sense of disharmony due to the difference between the color of the film and that of the film. meat.

When the bacon of Example 3 was consumed, cut into slices, there was no impression of disharmony due to the difference between the mouth impression left by the film and that left by the meat.

Comparative example 3

In the same manner as that described in Example 3, bacon was produced, except that the meat was not coated with the transparent soy protein film.

Comparative example 4

In the same manner as that described in Example 3, bacon was produced with the exception that a cellophane film was used instead of the transparent soy protein film and that, after heating, removed the cellophane film and then sliced the meat. Compared to the production of bacon from Example 3, the step of removing the cellophane film had to be included, which was disadvantageous from the point of view of productivity.

i

Example 4

In the same manner as that described in Example 3, bacon was produced with the exception that the container was changed into an uneven and that the meat was wrapped in the transparent soy protein film as obtained in the manner described in Example 1, or a commercially available collagen film.

In the case of the bacon coated with the transparent soy protein film, the transparent soy protein film came into contact with the entire surface of the meat. On the other hand, in the case of the bacon coated with the collagen film, the latter did not come into contact with the concave part of the meat, thus generating an interval.

This phenomenon is caused by the hot shrinkage of the collagen film. That is, when the transparent soy protein film is heated in the wet state, it swells along with the meat and, when cooled, also deflates along with the meat. On the other hand, the collagen film has thermal shrinkage and the film contracts or shrinks during heating. Upon cooling, the film contracts more to form a gap between the film and the meat.

Example 5 Composition

Ingredients Parts by weight

Fujipro New-R ** 100

Glycerin 20 D-sorbitol 20

Water 500 OC brown · n ° 51 * 2 5: Isolated soy proteins manufactured by the company Fuji Oil C °., Ltd.

.2 *: Curing dye produced by the company Osaka

Kagaku Gokin C °., Ltd.

The above ingredients were dispersed and dissolved in 720 mm Hg using a Stephane chopper and the pH was adjusted to 5.3 using hydrochloric acid. In the same manner as that described in Example 1, a film was formed so as to obtain a soy protein film with a thickness of 70 μm and having a water content of 13%.

As the film was acidic, the degree of swelling was relatively low, such as 5% when immersed in water.

Ham production

In the same way as that described in Example 1, ham was produced, with the exception that the soy protein film colored in the shade of smoke or smoke was used, instead of the transparent film. Thus, the smoking or smoking step of Example 1 could be omitted so that the time required for the drying step prior to the smoking step was reduced.

When the ham thus obtained was compared with the conventional ham subjected to the smoking step, it was found that the ham of Example 5 was uniformly colored by presenting the shade corresponding to the smoking and that it was better than the classic ham subjected to the smoking stage which had few colored nuances. There was no difference in flavor.

Bacon production

In the same manner as that described in Example 3, bacon was produced with the exception of the use of the aforementioned soy protein film, having the smoke shade, instead of the transparent film. Then, the smoking step of Example 3 was omitted and it was thus possible to reduce the time necessary for the drying step before proceeding to the smoking step.

When the bacon thus obtained was compared with the conventional bacon subjected to a smoking step, it was found that the bacon of Example 5 had a uniform smoky shade and that it was better than the conventional bacoh subjected to the smoking step which had only a few colorful nuances. There was no difference in flavor.

Comparative example 5

The heat sealing properties of the soy protein films obtained were evaluated in the same manner as that described in Example 1 and in Example 5 and those of a commercially available collagen film.

The evaluation was carried out by sealing or sealing a film sample using a pulse thermal sealing process, during which the film was heated to 180 ° C for 0.6 seconds and then cooled for 2 , 5 seconds while measuring the force (g / cm) necessary to tear off the waterproof seal (g / cm). The results obtained are presented in Table 1.

Table 1

As Table 1 reveals, the soy protein film had a heat-sealing or heat-sealing property, while the collagen film did not have this property.

Thus, although a collagen film cannot be shaped into a tube or bag by heat-sealing or heat-sealing, it is possible to give the form of a bag or a tube to the soy protein film, as in Example 6 the watch'.

Example 6

A soy protein film 350 mm wide and 300 mm long was continuously wound up, obtained in the same manner as that described in Example 5, and the film was then continuously unwound to fold it into a tubular shape with a folding diameter of 170 mm. Next, an overlapping 10 mm portion was melted by heat sealing or heat sealing so as to obtain a continuous tubular article. The tubular article was sealed or welded in a transverse direction at 250mm intervals using a 10mm arc heat seal or arc seal, with intermittent feed of a predetermined length. The article thus obtained was cut into the form of a bag so as to obtain a soya film bag having a round bottom.

Ham production

In the same manner as that described in Example’5, ham was produced using the aforementioned bag.

• Since the overlapping portion of the soy protein film was narrower than that of the ham of Example 5, the ham looked good and left an excellent mouth impression.

Example 7

In the same manner as that described in Example 5, a soy protein film was obtained, except that no brown OC No. 51 was added.

The degree of transparency was 64% and this transparency was lower than that of the soy protein film of Example 1. However, the degree of swelling was 5% and it was very low compared to the 15% of the film. soy protein from the example.

A ham was produced in the same manner as that described in Example 1.

Although the meat was somewhat whitish compared to that of the ham of Example 1, the yield and the like were the same as those described in Example 1.

Claims (12)

1. Meat-based, treated food product, characterized in that it consists of edible meat coated with a film of soy protein, the aforementioned coated meat being subjected to heating. 2. Meat-based food product, treated according to claim 1, characterized in that the soy protein film has a neutral pH. 3. Meat-based food product, treated according to claim 2, characterized in that the soy protein film is colored. 4. Meat-based food product, treated according to claim 1, characterized in that the soy protein film is transparent. 5. A meat-based food product, treated according to claim 1, characterized in that the soy protein film has an acidic pH. 6. Meat-based food product, treated according to claim 5, characterized in that the soy protein film is colored. 7. Meat-based, processed food product, characterized in that it consists of edible meat coated with a film of soy and protein. in addition, a fillet, the meat thus coated then being subjected to heating. 8. Meat-based food product, treated according to claim 7, characterized in that the soy protein film has a neutral pH. 9. Meat-based food product, treated according to claim 8, characterized in that the soy protein film has a neutral pH. 10. Meat-based food product, treated according to claim 7, characterized in that the soy protein film has a neutral pH. 11. Meat-based food product, treated according to claim 7, characterized in that the soy protein film has a neutral pH. 12. Meat-based food product, treated according to claim 11, characterized in that the soy protein film has a neutral pH.