BE1025058B1 - MEAT PRODUCT INCLUDING AT LEAST 30 WT% VEGETABLES - Google Patents

Abstract

The present invention relates in a first aspect to a slicable meat product comprising meat and at least 30 wt% of one or more vegetables according to the weight of the meat product, characterized in that at least 90 wt% of the one or more vegetables is present as coarse particles with a particle size of at least 2 mm, and that the meat product further comprises at least one or more thickeners, one or more starch sources and one or more sources of dietary fiber. In a second aspect, the invention relates to a method for producing such a meat product.

Description

Priority date:

International Classification: A23L 13/40, A23L 13/50, A23L 13/60

Application number: BE2017 / 0036

Date of submission: 14/03/2017

Holder:

IMPERIAL MEAT PRODUCTS, VOF

9920, LOVENDEGEM

Belgium

Inventor:

VERHELST Jules 9920 LOVENDEGEM Belgium

MEAT PRODUCT CONTAINING AT LEAST 30 WT% VEGETABLES

In a first aspect, the present invention relates to a slicable meat product comprising meat and at least 30 wt% of the weight of the meat product of one or more vegetables, characterized in that at least 90 wt% of the one or more vegetables is present as coarse particles with a particle size of at least 2 mm, and that the meat product further comprises at least one or more thickeners, one or more starch sources and one or more dietary fiber sources. In a second aspect, the invention relates to a method for producing such a meat product.

BELGIAN INVENTION PATENT

FPS Economy, K.M.O., Self-employed & Energy

Publication number: 1025058

Filing number: BE2017 / 0036

Intellectual Property Office

International classification: A23L 13/40 A23L 13/50 A23L 13/60 Date of issue: 17/10/2018

The Minister of Economy,

Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;

Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;

Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;

Having regard to the application for an invention patent received by the Intellectual Property Office on 14/03/2017.

Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.

Decision:

Article 1

IMPERIAL MEAT PRODUCTS, VOF, Grote Baan 200, 9920 LOVENDEGEM Belgium;

represented by

BRANTS Johan Philippe Emile, Pauline Van Pottelsberghelaan 24, 9051, GHENT;

a Belgian invention patent with a term of 20 years, subject to payment of the annual fees as referred to in Article XI.48, § 1 of the Code of Economic Law, for: MEAT PRODUCT CONTAINING AT LEAST 30 WT ° / o VEGETABLES.

INVENTOR (S):

VERHELST Jules, Grote Baan 200, 9920, LOVENDEGEM;

PRIORITY :

BREAKDOWN:

Split from basic application:

Filing date of the basic application:

Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).

Brussels, 17/10/2018,

With special authorization:

BE2017 / 0036

MEAT PRODUCT CONTAINING AT LEAST 30 WT% VEGETABLES

TECHNICAL DOMAIN

The invention relates to meat products that are cut for consumption. More particularly, the invention relates to a slicable meat product comprising a high content of vegetables.

STATE OF THE ART

Sanded food has gained popularity in recent years. The meat sector strives for products with a low fat content and a high nutritional value, such as products rich in proteins and / or with the addition of 10 vegetables, in order to meet the daily needs of the consumer.

A major part of the consumer's daily meat consumption consists of processed meats and sandwich spreads. Also: here we naturally strive for a healthy product that meets current health requirements. In order to meet the daily needs of protein and vegetables, a combination product of vises and vegetables, suitable for use as sandwich fillings, can be provided. These vegetables can be provided as visible vegetable particles, so that it is visually visible to the consumer that it is a product with a high vegetable content.

A drawback of a high content of vegetable particles in the meat product is, however, the slicability of such a product. To be used as a sandwich spread, the product must be cut into thin slices. Too often this sidj process results in a loss of vegetable particles from the meat due to a Reduced adhesion between vegetable particles and meat.

ZA8103984 describes a sausage-like food product encased in a flexible web. Although such sausage-like food product meat and more than 50 wt% may comprise one or more vegetables, the wraparound fleece is essential to keep the meat product in shape. Moreover, such a product cannot be cut because the vegetables are insufficiently bound by the composition of the product.

EP0683987 in turn describes a slicable meat product comprising meat and at least 30 wt% one or more vegetables. Nevertheless, a maximum of 20 to 30 wt% of the vegetables incorporated will be present as coarse particles in

BE2017 / 0036 the product described by EP06ß3987. Most! of the vegetables, finely ground particles are mixed under the meat in order to guarantee the slicability of the product. Consequently, only a small amount of the vegetables is present as coarse, visible particles and the consumer cannot visually determine that this is a healthy version of toppings, with an increased vegetable content.

To date, it has not been possible to provide a meat product comprising at least 30 wt% vegetables, with a large majority of affected vegetables incorporated into the meat product as coarse, visible particles, and with sufficient adhesion between the vegetable particles and the meat so that the vegetable particles concerned do not come off during cutting of the meat product.

The present invention aims to find a solution to at least some of the above-mentioned problems, and therefore provides a meat product comprising at least 30 wt% vegetables and wherein the vegetable particles are mainly present as coarse, visible particles while still not separating from the meat product during cutting, and in a method of producing such meat product,

SUMMARY OF THE INVENTION

The invention relates in a first aspect to a cuttable product according to claim 20 i.

The presence of one or more thickeners, one or more starch sources and one or more dietary fiber sources induces sufficient bonding between vegetable particles and meat, so that the vegetable particles do not come off during cutting of the meat product. Thus, a product can be obtained that can be cut perfectly into thin shades, without loss of quality

Moreover, such a slicable meat product comprises coarse vegetable particles, whereby the appearance of the meat product provides the consumer with a correct estimate of the total vegetable content in the meat product. In a second aspect, the invention relates to a method for producing such a slicable meat product according to claim 11.

DETAILED EXAMINATION

The invention relates in a first aspect to a slicable meat product containing at least 30 wt% of one or more vegetables.

BE2017 / 0036

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning generally understood by those skilled in the art of the invention. For a better assessment of the description of the invention, the following terms are explicitly explained,

One, de and the in this document refer to both the singular and the plural unless the context clearly assumes otherwise. For example, a segment means one or more than a segment,

When used approximately in this document at a measurable quantity, a parameter, a time or moment, and the like, variations of +/- 20% or less, preferably +/- 10% or less, more preferably +/- 5% or less, even more preferably +/- 1% or less, and even more preferably +/- 0.1% or less and less than the quoted value, insofar as such variations apply in the disclosed invention. Here, however, it is to be understood that the value of the quantity using the term approximately or around is itself specifically disclosed.

The terms include, comprising, consisting of, comprising, containing, containing, containing, encompassing, "encompassing, content, containing are synonyms and are indusleve or open terms which indicate the presence of what follows, and which do not indicate the presence exclude or prevent other components, features, elements, members, steps, known from or described in the prior art.

The citation of numerical interventions through the endpoints includes all integers, fractions and / or real numbers between the endpoints, including these endpoints.

In a first aspect, the invention relates to a slicable meat product comprising meat and at least 30 wt% by weight of the meat product of one or more vegetables of which at least 9C% is present as coarse particles with a particle size of at least 2 mm, and further comprising at least one or more thickeners, one or more starch sources and one or more dietary fiber sources. The latter increase the adhesion between the vegetable particles and the meat in the product. The inventors of the present invention have found that these three groups of additives are crucial! to obtain a correct bond between vegetables and meat, so that the product can be cut.

BE2017 / 0036

Particle size in the present invention refers to the average length of a vegetable item.

The meat product according to the present invention comprises a higher content of visibly present vegetables, and consequently offers a psychological advantage to the consumer, because the vegetables are visible.

As mentioned, the combined presence of at least one thickener, at least one starch source and one or more dietary fiber sources induces greater adhesion of vegetable particles to the meat of the meat product. This makes it possible to provide coarse particles of one or more vegetables in a meat product without the relevant cereal particles coming off and / or falling from the meat during or after cutting a meat product according to the present invention.

Preferably at least 95%, more preferably at least 97%, and preferably at least 99% of the vegetable particles present in the product will have a particle size of at least 2 mm.

More specifically, the vegetable particles present will have an average particle size that is between 2 and 20 mm, so that they are clearly visible to the consumer. More particularly Sat! the average particle size is between 2.5 and 15 mm.

In one embodiment, a meat product of the present invention comprises at least 0.10 wt%, more preferably at least 0.12 wt%, and most preferably at least 0.14 wt%, comprising thickeners. In a preferred form, the one or more thickeners will be present in a total concentration between 0.10 wt% and 0.25 wt%.

Suitable thickeners are gelatin (E441), agar (E406), pectin (E440), alginates (E400 - E4Û5), locust bean gum (E410), guar gum (E412), xanthas gum (E415), gum arabic (E414), or carrageenan (E407) (a)).

In a preferred embodiment of the present invention, a cut meat product comprises at least carrageenan as a thickener. A well-known thickener and stabilizer in the food industry, carrageenan is often used to preserve the texture and juiciness of meat products. Carrageenan is also known for its protein-binding properties and is therefore widely used in meat and dairy products. Nevertheless, carrageenan for binding coarse vegetable particles to a meat product has not yet been described in the prior art.

BE2017 / 0036

In one embodiment, a meat product of the present invention comprises at least 1.00 wt%, more preferably at least 1.50 wt%, and most preferably at least 1.80 wt%, one or more starch sources. In a preferred form, the one or more starch sources will be present. In a total concentration between 1 wt% and 5 wt%.

In particular, the starch source may be from tuberous crops such as potato, carrots such as cassava or tapioca, legumes or grains such as wheat, tender, rice. In one embodiment, the starch source is amylose or amylopectin®.

In one embodiment, a meat product of the present invention comprises at least 0.30 wt%, preferably at least 0.40 wt%, and most preferably at least 0.45 wt%, one or more sources of dietary fiber. In a preferred form, the one or more dietary fibers will be present in a total concentration between 0.30 wt% and 1 wt%. In a preferred form, the source of dietary fiber 15 is of vegetable origin. In particular, the dietary fibers will be selected from the group of lignin, cellulose, gums, substances, inulin. fructans, various hemicelluloses, saponins or tarmines.

It is the combination of these three additives that ensures that there is sufficient adhesion between the meat and the coarse vegetable particles. This prevents the particles from loosening from the meat during or after cutting a meat product according to the invention.

In principle, any vegetable is suitable for provision in a slicable meat product according to the present invention. However, it is preferred to select vegetables which are easy to process into coarse particles, and which particles obtained have substantial firmness. For example, the one or more vegetables are chosen from peas, tender, peppers, potato, broccoli, lettuce, carrots, celery, celeriac, leek, bell pepper, beetroot, chicory, fennel, eggplant, beans, zucchini, onions, tomato and spinach . More preferably, the one or more vegetables are selected from vegetables with a relatively firm and uniform texture, such as potato, broccoli, carrots, beetroot and zucchini. Most preferably, the one or more vegetables are selected from broccoli and carrots. A meat product may comprise one or more mushrooms or particles thereof. The vegetables can be incorporated into a meat product such as fresh vegetables, as frozen vegetables, dried vegetables or a mixture thereof.

BE2017 / 0036

Seeds, nuts and / or fruit can also be provided as an alternative to vegetables. The present invention therefore also relates to a meat product comprising at least 30% vegetables, fruit, seeds and / or nuts, wherein at least 90% of these vegetables, fruit, seeds and / or nuts present are present in particles with a particle size larger than 2 mm.

The provision of these components in a meat product induces, in addition to a surprising taste sensation, healthy nutritional value and an aesthetic value to the meat product.

Any type of meat is suitable for providing a slicable meat product according to the present invention. For example, the meat may come from chicken, turkey, duck, pork, beef, veal, fish, sheep, lamb, ostrich, horse, or mixture thereof. Preferably lean meat such as roast or turkey meat or mixture thereof is selected to minimize the fat content in the meat product. For example, meat products can have a fat content of 5 to 10% or less.

In a preferred embodiment, deboned, deseeded and defatted meat is provided in a slicable meat product according to the present invention.

The meat or meat product may also include additional ingredients such as salt, nitrite, ascorbic acid, phosphate, spices (such as pepper, nutmeg, chili, ginger, cayenne pepper, mustard and allspice) or a mixture thereof.

Furthermore, a meat product according to the present invention may also comprise ingredients which have a relatively high fiber content. Examples of these are nuts, grains and rice.

It is possible to vary the composition of a meat product depending on the wishes and / or preferences of consumers, such as common allergies or a diet.

The meat product may be a cooked meat product that has not yet been cut and is sold as a whole sausage. This allows for simple and efficient transport, while the shelf life of such a product is relatively long Ss. In another embodiment, the meat product is cut, preferably into slices that are ready for consumption and use as a sandwich spread. This allows consumers to consume the product quickly and easily, but the drawback is that it can be transported less efficiently. In a preferred embodiment, the meat product comprises one or more such slices of cooked meat product

BE2017 / 0036 packed in a protective atmosphere which allows a longer shelf life of the meat product.

In an alternative embodiment, the meat product is a fermented salami-like product. Such a saiami-like product can also be sold whole or as 5 sliced slices. Such salami-like products have a much lower fat content than known in the prior art. The fat pieces in da salaml-like products may have been replaced by coarse particles of one or more vegetables, such as potato. Of course, any vegetable is suitable for providing such a saiami-like product; Preferably, a salami10-like product may comprise mushroom.

In a further or other embodiment, a slicable meat product may comprise a preserved meat product or sandwich sausage, which may or may not be sliced.

In a second aspect, the invention provides a method for producing a slicable meat product as described above.

Such a method comprises the steps of finely grinding meat to form an animal mouse; adding one or more vegetables and additives; filling a mold with the obtained mixture; cooking the mixture, and optionally baking the cooked mixture egg. The mixture obtained herein comprises at least the obtained dairy mouse and the added one or more vegetables and additives. The resulting mixture may also include additional ingredients.

More specifically, one or more vegetables are added in an amount corresponding to at least 30 wt% by weight of the meat product, and of which at least 90 (wt)% of the one or more vegetables is added as particles with a particle size of at least 2 mm. Furthermore, at least one or more thickening agents, one or more starch sources and one or more sources are added to dietary fibers as additives.

Preferably at least 95 (wt)%, more preferably at least 97 (wt)%, and most preferably at least 99 (wt)% of the one or more vegetables is added as particles with a particle size of at least 2 mm.

In one embodiment, the one or more vegetables are added in their entirety and are ground into particles with a particle size of at least 2 mm

BE2017 / 0036 during the mixing of the obtained meat mouse with the one or more vegetables and additives.

Preferably mixing of the vieesemuisie and the one or more vegetable particles and the additives takes place at least under partial vacuum.

In such a method, by adding the at least one or more thickening agents, one or more starch sources and one or more sources of dietary fiber, a substantial adhesion between the added vegetable particles and the meat is induced in a produced meat product. This makes it possible to produce a meat product that is easy to cut and where the vegetable particles do not come off and / or fall from the meat product during or after cutting it.

In a special embodiment, according to the weight of the meat product produced, at least 0.10 wt%, more preferably at least 0.12 wt% and most preferably at least 0.14 wt%, one or more thickening agents are added to the obtained meat emulsion. method of the present invention.

In a special embodiment, according to the weight of the meat product produced, at least 1.00 wt%, more preferably at least 1.5 wt% and most preferably 1.80 wt%, one or more starch sources are added to the obtained fish emulsion in a process according to the present invention.

In a special embodiment, according to the weight of the meat product produced, at least 0.30 wt%, preferably at least 0.40 wt% and most preferably at least 0.45 wt%, one or more sources of dietary fiber are added to the obtained emulsion in a process according to the present invention.

In a preferred embodiment of a method of the present invention, at least carrageenan is added as a thickener.

The grinding of meat in an embodiment of the method comprises cutting meat into meat chips, and then emulsifying the meat chops obtained.

Optionally, the meat can be marinated before cutting or emulsifying.

BE2017 / 0036

Each type of meat is suitable to be finely ground to form a meat emulsion. For example, the meat comes from chicken, turkey, duck, pig, beef, calf, fish, sheep, lamb, ostrich, horse or mixture thereof. Preferably lean meat such as meat from chicken or turkey or mixture thereof is chosen to limit the fat content in the meat product as much as possible. For example, meat products with a fat content of 5 to 10% or less can be produced,

In a preferred embodiment, the meat is deboned, de-stoned and degreased before grinding the meat in question,

Any vegetable is suitable to be added to a meat emulsion in a method according to the present invention. Preferably, however, vegetables are selected which are easy to process into coarse particles, and which particles obtained have substantial firmness. For example, one or more vegetables are chosen from peas, corn, peppers, potato, broccoli, lettuce, carrots, celery, celeriac, leek, bell pepper, beetroot, chicory, fennel, eggplant, beans, zucchini, onions, tomato and spinach . More preferably, the one or more vegetables are selected from vegetables with a relatively firm and uniform texture, such as potato, broccoli, carrots, beetroot and zucchini. Most preferably, the one or more vegetables are selected from broccoli and carrots. A meat product may comprise one or more mushrooms or particles thereof.

The one or more vegetables can be incorporated in a meat product such as fresh vegetables, as frozen vegetables, dried vegetables or a mixture thereof.

Preferably, a mixture of the meat emulsion and the vegetable particles is made.

Before a mai is filled with the obtained mixture comprising the meat emulsion, the one or more vegetable particles with a particle size of at least 2 mm and the necessary adhesion-enhancing additives, it can be provided with a meat skin, for example a chicken breast. the cooked mixture is enveloped in a sheet, giving the meat product a more natural appearance.

Cooking the mixture in a mold ensures the cooking of the meat and vegetables in the meat product, and ensures that the cooked mixture is shaped like the ma! assumes. In one embodiment, the mixture is molded

BE2017 / 0036 cooked in own juice. This ensures that the meat product has a voile and rich taste. Preferably, the mixture is cooked in a mold at a temperature of 70-100 ° C, preferably 75-90 ^B C, and most preferably at a temperature of about 8 ° C.

In a preferred carrier-based embodiment, the cooked mixture is baked in a roasting oven, which induces a roasted flavor, and forms a slightly crispy edge of the meat product. Preferably, the cooked mixture is baked at a temperature above 180 ° C, preferably at a temperature above 250 ° C, and most preferably at a temperature of about SSCriC.

A produced cutting base meat product may be cut into slices. Such slices are directly consumable and are easy to pack in a protective atmosphere, making them relatively long to store.

In a particular embodiment of a method according to the present invention, the mixture is fermented before cooking. This allows to produce a salami-like product which comprises at least 30 wt% of one or more vegetables, and thus comprises a reduced fat content.

In a preferred embodiment, a slicable meat product of the present invention is produced by such a method.

In what follows, the invention is described by means of non-limiting examples illustrating the invention, which are not intended or should be interpreted to limit the scope of the invention.

EXAMPLES

EXAMPLE 1:

A cooked slicable meat product has been prepared and includes the following composition:

Tuusen 15 and 20 wt% broccoli

Between 10 and 15 wt% carrot

Between 0.1 and 0.15 wt% carrageenan

Between 1.5 and 2.1 wt% starch between 0.35 and 0.45 wt% dietary fiber between 65 and 69 wt% chicken fillet with the carrot and broccoli present as particles with a particle size of at least 2 mm.

BE2017 / 0036

EXAMPLE 2:

A cooked slicable meat product was prepared and includes the following composition;

14.56 Wt% paprika

17.94 wt% eggplant

S 0.11 wt% thickeners

1.62 wt% starch

0.39 wt% dietary fiber

65.38 wt% pork with at least 90 wt% of the pepper and aubergine being present as particles with a particle size of at least 2 mm.

EXAMPLE 3:

A cooked cut meat product was prepared and included the following composition;

31.5 wt% root

0.14 wt% thickening materials including carrageenan

1.78 wt% starch

0.46 wt% dietary fiber

49.67 wt% chicken breast

16.45 wt% turkey breast with at least 90 wt% of the sweet pepper and aubergine being present as particles with a particle size of at least 2 mm.

BE2017 / 0036

Claims (18)

CONCLUSIONS A cutable meat product comprising meat and at least 30 wt% of the weight of the meat product of one or more vegetables, characterized in that at least 90 wt% of the one or more vegetables is present 5 is like coarse particles with a particle size of at least 2 mm, and that the meat product further comprises at least one or more thickening agents, one or more starch sources and earlier. or multiple sources of dietary fiber. Product according to claim 1, characterized in that the meat product At least 0.10 wt% comprises one or more thickeners. Product according to claim 1 or 2, characterized in that the meat product contains at least 1.00 wt% of one or more starch sources, Product according to any one of the preceding claims, characterized in that the meat product comprises at least 0.30 wt% of one or more sources of food systems. Product according to any one of the preceding claims, characterized in that the one or more thickening agents comprise at least carrageenan. Product according to any one of the preceding claims, characterized in that the meat is selected from the group comprising chicken, turkey, send, pork, 20 beef viess, lamb, mutton and horse meat. Product according to any one of the preceding claims, characterized in that the one or more vegetables are selected from the group comprising broccoli, peas, maize, pepera, potato, lettuce, carrots, celery, celeriac, leek, pepper, beetroot, chicory , fennel, eggplant, beans, zucchini, onion, tomato and 25 spinach. A product according to any one of the preceding claims, characterized in that the meat or meat product comprises additional ingredients selected from the group comprising salt, nitrite, ascorbic acid, phosphate, spices or a mixture thereof. Product according to any one of the preceding claims, characterized in that the product is a caked, slicable meat product. BE2017 / 0036 Product according to any one of the preceding claims, characterized in that the product comprises one or more slices of. cooked, slicable meat product. A method for producing a slicable meat product comprising meat and vegetables concerning a method comprising: grinding meat to form a meat emulsion; adding to the meat emulsion one or more vegetables in an amount corresponding to at least 30 wt% by weight of the meat product, and additives; filling a mold with the obtained mixture; and - cooking of neat mixture; whereby at least 90 wt% of the one or more vegetables is added as coarse particles with a particle size of at least 2 mm, and wherein the addition of additives, the addition of at least one or more thickeners, one or more starch sources and one or more sources dietary fiber. A method according to claim 11, wherein at least 0.10 wt%, according to the weight of the slicable meat product produced, one or more thickeners are added. A method according to claim 11 or 12, wherein at least 1.00 wt% is added, according to the weight of the slicable meat product produced, one or more starch sources. A method according to any one of claims 11-13, wherein at least 0.30 wt% according to the weight of the slicable meat product produced, one or more sources are added to dietary fiber. A method according to any one of claims 11-14, wherein adding one or more thickening agents comprises at least adding carrageenan. A method according to any one of claims 11-15, wherein the fine grinding of vises comprises cutting the viess into meat chips, and emulsifying the obtained meat chips. BE2017 / 0036 The method of any one of claims 11-16, wherein the cooked mixture is further baked. A method according to any one of claims 11-17, characterized in that the meat product is cut into slices. BE2017 / 0036 MEAT PRODUCT CONTAINING AT LEAST 30 WT% VEGETABLES