CA2025163A1

CA2025163A1 - Process for the preparation of a flavoured meat

Info

Publication number: CA2025163A1
Application number: CA002025163A
Authority: CA
Inventors: Paul-Emile Cornet; Sven Heyland
Original assignee: Societe des Produits Nestle SA
Current assignee: Societe des Produits Nestle SA
Priority date: 1989-10-12
Filing date: 1990-09-12
Publication date: 1991-04-13
Also published as: JP2799237B2; DK0422476T4; ES2041481T3; PT95570B; GR3032971T3; ATE88064T1; ZA906893B; DE69001346D1; DE69001346T2; JPH03133362A; EP0422476B2; DE69001346T3; AU625984B2; AU6135490A; MY106575A; CH679543A5; EP0422476B1; PT95570A; ES2041481T5; EP0422476A1

Abstract

Abstract A Process for the Preparation of a flavoured meat To prepare a flavoured meat, concentrated meat juice, a reducing sugar and a sulfur-containing substance are mix-ed, the mixture is partly reacted by heat treatment, the mixture is added to the cooked meat and the product obtain-ed is dried.

Description

2~2~ 3 This invention relates to a process for the prepa-ration of a flavoured meat.
It is known that flavouring agents can be incorporated in reconstituted meat. According to DE 217 980 for ex-ample, flavouring agents of the type in question can beprepared from a hydrolyzate of ground bones which may be subjected to a Maillard reaction. However, relatively large quantities of flavouring agent have to be incor-porated in the meat to obtàin a pronounced meat taste.
The object of the present invention is to provide a process for the preparation of a flavoured meat which com-bines good organoleptic qualities with a characteristic meat taste without large quantities of flavouring agent having to be used.
To this end, the process according to the invention is characterized in that meat is cooked, the juice and the fats are separated from the meat after cooking, the juice obtained is concentrated, a mixture containing 100 parts by weight concentrated juice, 4 to 14 parts by weight reducing sugar and 12 to 35 parts by weight of at least one sulfur-containing substance is prepared, the mixture is partly reacted by heat treatment, the cooked meat is added to the heat-treated mixture and the product obtained is dried.
One advantage of this process is that it enables a de-hydrated product to be obtained which combines good organo-leptic qualities, namely a characteristic meat taste, with good keeping properties.
Another advantage of this process is that it can be applied to various types of meat.
Another advantage of the process according to the in-vention is that it can be carried out simply and economic-ally.
;~ The process according to the invention may be carried out semi-continuously or, in a preferred embodiment, con-tinuously.

202a 1 63 The present invention is distinguished in particular by the fact that it enables the reaction to be carried out in two stages. Thus, the reaction between the meat juice, the reducing sugar and the sulfur-containing substance begins during the heat treatment while the partial reaction is completed during drying of the flavoured meat. Accord-ingly, it is possible by the process according to the invention to obtain, on the one hand, correct development of the flavours from the initial mixture and, on the other hand, good penetration of the flavours into the meat and firm fixing of the flavours on the fibres of the meat.
To carry out the process according to the invention, meat is cooked, any type of meat, for example beef or chic-ken, being suitable. Before cooking, the meat may have been completely or partly freed from its bones and its skin. The meat may also have been cut, for example, into pieces weighing 1 to 10 kg to enable cooking to be com-pleted more quickly. The meat may be cooked for 40 to 120 minutes at a temperature of 95 to 140C under a pressure of 1.3 to 1.8 bar. In one particular embodiment of the pro-cess according to the invention, chicken is cooked for 40 to 60 minutes or beef is cooked for 90 to 110 minutes at a temperature of 120 to 125C and under a pressure of 1.6 to 1.7 bar.
Before cooking, water, citric acid and an antioxidant composition may be added to the meat. The antioxidant com-position may be, for example, a composition containing 1.5 to 2% by weight of an antioxidant such as, for example, propylene glycol, propyl or octyl gallate, butyl hydroxy-anisole or a mixture thereof, 7.5 to 8% by weight chicken fat and 90 to 91% by weight concentrated meat juice having a dry matter content of 38 to 40%.
; In one particular embodiment of the process according ; to the invention, 15 to 20 parts by weight water, 0.01 to 0.3 parts by weight citrio acid and 0.02 to 0.05 part by ~. .

2B2~:~63 weight of the antioxidant composition are added before cooking to 100 parts by weight chicken.
In another particular embodiment of the process according to the invention, 20 to 25 parts by weight water, 0.01 to 0.02 part by weight citric acid and 0.05 to 0.08 part by weight of the antioxidant composition are added before cooking to 100 parts by weight beef.
The cooked meat obtained after cooking is separated, for example by draining, from its cooking juice and the fat which it contains. The cooked meat may then be completely deboned and cut into small pieces. The cooking juice may be separated from the fat, for example by decantation. The cooking juice may be concentrated, for example by evapora-tion under reduced pressure, to a dry matter content of between about 35 and 45% by weight and preferably between 38 and 42% by weight. For example, the juice may be con-centrated by evaporation for 30 to 40 minutes at 48 to 50C
under a pressure of the order of 20 to 30 mbar.
In the process according to the invention, a mixture is prepared which contains 100 parts by weight concentrated juice, 4 to 14 parts by weight reducing sugar and 12 to 35 parts by weight of at least one sulfur-containing sub-stance.
The reducing sugar may be, for example, a monosaccha-ride and, more particularly, a pentose, such as xylose, or a hexose, such as glucose or fructose, or a mixture of various reducing sugars. For example, it is possible to use a mixture containing 8 to 10 parts by weight xylose and 0 to 2 parts by weight glucose in the case of chicken juice and 5 to 7 parts by weight xylose and 0 to 2 parts by weight glucose in the case of beef juice.
The sulfur-containing substance may be, for example, cysteine, cystine, methionine or thiamine or a mixture of various sulfur-containing substances. For example, a mix-ture containing 8 to 23 parts by weight cysteine and 4 to 2 ~ 6 3 12 parts by weight thiamine may be used. In one particular embodiment, a mixture containing 15 to 20 parts by weight cysteine and 7 to 10 parts by weight thiamine may be used for chicken juice while a mixture containing 8 to 12 parts 5by weight cysteine and 5 to 7 parts by weight thiamine may be used for beef juice.
In addition, the mixture may contain 0 to 35 parts by weight sodium glutamate, 0 to 8 parts by weight inosine monophosphate and 0 to 25 parts by weight sodium chloride.
10The fat produced during cooking of the meat may be com-pletely or partly added to the mixture. For example, 0 to 80 parts by weight fat may be added per 100 parts by weight concentrated juice.
The mixture may be kneaded, for example for 10 to 15 15minutes, in a mixer rotating at 100 to 120 revolutions per minute to give it a homogeneous dough-like texture.
The mixture may be partly reacted by heat treatment for 30 to 240 minutes at a temperature of 90 to 100C and preferably at a temperature of 95 to 97C.
20The partial reaction may be carried out, for example, in a double-jacketed tank into which steam may be injected for 5 to 25 minutes to heat the mixture to 90-100C, after which the mixture is left to react for 25 to 215 minutes at 95 to 97C under a pressure of 1 to 2 bar. The partial re-25action may be carried out under reflux to prevent the water present in the mixture from evaporating. The mixture may be kneaded, for example, with a stirrer rotating at 80 to 100 revolutions per minute throughout the heat treatment or during part of the heat treatment in order to homogenize ;~ 30its texture and to ensure correct heat transfer and hence a uniform reaction throughout the mixture.
After this partial reaction, the mixture may be rapidly cooled, for example by circulating cold water through the double jacket, in order to stop the reaction, 35a treated mixture having a temperature of 40 to 50C being 2~a16~

obtained after 10 to 20 minutes.
The treated mixture is then added to the cooked and deboned meet cut into small pieces in oder to obtain the flavoured meat to be dried.
Additives such as salt, egg white or antioxidant com-position may also be added to the meat. In one particular embodiment of the process according to the invention, a flavoured meat to be dried is prepared which contains 100 parts by weight cooked chicken, 10 to 25 parts by weight treated mixture, 5 to 10 parts by weight sodium chloride, 0 to 3 parts by weight egg white and 0 to 2 parts by weight antioxidant composition. In another particular embodiment, a flavoured meat to be dried is prepared which contains 100 parts by weight cooked beef, 8 to 25 parts by weight treated mixture, 4 to 10 parts by weight sodium chloride, 0 to 5 parts by weight egg white and 0 to 2 parts by weight antioxidant composition.
The flavoured meat obtained may be kneaded with a stirrer to obtain a homogeneous product.
The flavoured meat may then be dried under reduced pressure in an oven for 3 to 10 hours at a temperature of 80 to 98C and under a pressure of 10 to 50 mbar. The partial reaction is thus completed during this drying step.
The dried flavoured meat may then be size-reduced to granules, for example 3 to 6 mm in size for chicken and 5 to 10 mm in size for beef.
The dehydrated flavoured meat obtained in this way has a characteristic taste of chicken or beef, for example, and will keep for long periods and at least for 9 months. The meat may have a dry matter content of 97 to 99% by weight, a salt content of 13 to 16% by weight and a content of fats of 27 to 35% by weight for example.
The invention is illustrated in more detail by the following Examples.

6 202~g3 Example 1 An antioxidant composition containing 132 g propylene glycol, 40 g butyl hydroxyanisole, 20 g propyl gallate, 8 g citric a~id, 800 g chicken fat and 9 kg meat juice concentrated to 40% by weight dry matter is prepared.
100 kg deboned beef in the form of pieces each weigh-ing 25 kg, 20 litres water, 10 g citric acid and 50 g antioxidant composition are introduced into an autoclave.
The meat is cooked for 100 minutes at a temperature of the order of 120C under a pressure of 1.7 bar.
After cooking, the cooked meat is separated from the juice and the fats by draininq. 30 kg juice containing 8.5% by weight, 58.3 kg cooked meat and 11.3 kg fats are obtained.
The cooked meat is cut into small pieceæ and kept.
The juice is concentrated in an evaporator for about 30 minutes at 48C under a pressure of 25 mbar, giving 6.1 kg concentrated juice having a dry matter content of 40% by weight.
A mixture containing 4.3 kg concentrated juice, 0.49 kg cysteine, 0.25 kg thiamine, 0.24 kg xylose, 0.15 kg inosine monophosphate, 0.68 kg sodium glutamate and l.0 kg sodium chloride is then prepared in a double-jacketed tank.
The mixture is first kneaded for 10 minutes with a stirrer rotating at 100 revolutions per minute and is then heated with continued stirring by introduction of steam into the double jacket. It takes approximately 12 minutes to reach a temperature of 95 to 96C in the mixture. The mixture is left to react at that temperature for 27 minutes before being cooled to a temperature of 45C.
7.1 kg heat-treated mixture are obtained in this way.
A flavoured meat to be dried containing 50 kg cooked beef, 7.1 kg treated mixture, 2.8 kg sodium chloride, 1.5 kg egg white and 0.3 kg antioxidant composition is then prepared. The meat is kneaded for 20 minutes with a ~2al63 stirrer rotating at 50 revolutions per minute to obtain a homogeneous product.
The flavoured meat is then dried in an oven for 6 hours at approximately 90C under 10 mbar to a dry matter content of approximately 98% by weight.
The dried flavoured meat is then size-reduced to granules approximately 8 mm in size. 34.3 kg flavoured dehydrated meat with a characteristic taste of beef in the form of granules approximately 8 mm in size containing 14%
by weight NaCl and 27.5% by weight fats are obtained in this way.

Example 2 150 kg chicken in the form of whole birds each weigh-ing approximately 1 kg, 25 litres water, 15 g citric acid and 30 g of the antioxidant composition prepared as de-scribed in Example 1 are introduced into an autoclave.
The meat is cooked for 40 minutes at a temperature of the order of 120C under a pressure of 1.7 bar.
After cooking, the cooked meat is separated from the juice and the fats, the meat is completely deboned and then cut into small pieces. 37.8 kg juice containing 3.5% by weight dry matter, 68.5 kg deboned meat, 13 kg bones and 11 kg fats are obtained.
The juice is concentrated in an evaporator for about 45 minutes at 48C under a pressure of 25 mbar, giving 3.3 kg concentrated juice having a dry matter content of 40% by weight.
; A mixture containing 2.4 kg concentrated juice, 1.3 kg fats, 0.48 kg cysteine, 0.24 kg thiamine, 0.24 kg xylose, 0.15 kg inosine monophosphate and 0.67 kg sodium glutamate is then prepared. The mixture is kneaded for 10 minutes at 100 revolutions per minute and is then heated while stirring at 97 to 99C. It takes about 12 minutes to reach a temperature of 96C in the mixture. The mixture is then 2~23:~63 left to react for 27 minutes at that temperature and is then cooled to 45C. 5.4 kg heat-treated mixture are thus obtained.
A flavoured meat to be dried is prepared, containing 50 kg cooked and cut chicken, 5.4 kg treated mixture, 4.0 kg sodium chloride, 0.5 kg egg white and 0.3 kg antioxidant composition. The meat obtained is kneaded at 50 revolu-tions per minutes for 20 minutes and is then dried for 4.5 hours at 90C under a pressure of 10 mbar to a dry matter content of 98 to 98.5% by weight.
The flavoured meat is then size-reduced to granules approximately 3 mm in size.
31.1 kg flavoured dehydrated meat with a characteris-tic taste of chicken and containing 15.7% by weight NaCl and 34.3% by weight fats are obtained in this way.

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Claims

1. A process for the preparation of a flavoured meat, characterized in that meat is cooked, the juice and the fats are separated from the meat after cooking, the juice separated is concentrated, a mixture containing 100 parts by weight concentrated juice, 4 to 14 parts by weight reducing sugar and 12 to 35 parts by weight of at least one sulfur-containing substance is prepared, the mixture is partly reacted by heat treatment, the heat-treated mixture is added to the cooked meat and the product obtained is dried.

2. A process as claimed in claim 1, characterized in that the meat is cooked for 40 to 120 minutes at a temperature of 95 to 140°C under a pressure of 1.3 to 1.8 bar.

3. A process as claimed in claim 1, characterized in that, before cooking, 15 to 25 parts by weight water, 0.01 to 0.3 part by weight citric acid and 0.02 to 0.08 part by weight of an antioxidant composition are added per 100 parts by weight meat.

4. A process as claimed in claim 1, characterized in that the juice is concentrated to a dry matter content of 35 to 45% by weight.

5. A process as claimed in claim 1, characterized in that the reducing sugar is xylose and the sulfur-containing sub-stance is a mixture of 8 to 23 parts by weight cysteine and 4 to 12 parts by weight thiamine.

6. A process as claimed in claim 1, characterized in that the mixture additionally contains 0 to 35 parts by weight sodium glutamate, 0 to 8 parts by weight inosine monophos-phate, 0 to 25 parts by weight sodium chloride and 0 to 80 parts by weight fats per 100 parts by weight concentrated juice.

7. A process as claimed in claim 1, characterized in that the mixture is heat-treated for 30 to 240 minutes at a tem-perature of 90 to 100°C.

8. A process as claimed in claim 1, characterized in that 8 to 25 parts by weight heat-treated mixture, 5 to 10 parts by weight sodium chloride, 0 to 3 parts by weight egg white and 0 to 2 parts by weight antioxidant composition are added to 100 parts by weight cooked chicken.

9. A process as claimed in claim 1, characterized in that

10 to 25 parts by weight heat-treated mixture, 4 to 10 parts by weight sodium chloride, o to 5 parts by weight egg white and 0 to 2 parts by weight antioxidant composition are added to 100 parts by weight cooked beef.
10. A process as claimed in claim 1, characterized in that the flavoured meat is dried for 3 to 10 hours at 80 to 98°C
under a pressure of 10 to 50 mbar to a dry matter content of 97 to 99% by weight.