CA2363913A1 - Method for producing a food product on the basis of meat - Google Patents
Method for producing a food product on the basis of meat Download PDFInfo
- Publication number
- CA2363913A1 CA2363913A1 CA002363913A CA2363913A CA2363913A1 CA 2363913 A1 CA2363913 A1 CA 2363913A1 CA 002363913 A CA002363913 A CA 002363913A CA 2363913 A CA2363913 A CA 2363913A CA 2363913 A1 CA2363913 A1 CA 2363913A1
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- Prior art keywords
- meat
- restructured
- mass
- frozen
- portioned
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a method for producing a food product on the basis of meat according to which the unprocessed whole meat is tumbled with a liquid marinade and the tumbled meat is processed to at least one shaped product and is then frozen.
Description
TITLE OF THE INVENTION
METHOD FOR PRODUCING A FOOD PRODUCT ON THE BASIS OF MEAT
This invention relates to a method for the manufacture of a meat-based food product and a meat-based product.
s As the non-statutory guidelines of the German Food Book state all animal parts adapted to be eaten by man are defined as meat. This also encompasses organs, blood, bones, and skin in addition to muscular and adipose tissues. Also included are the preparations and processing types thereof.
"Meat products" is a general merchandise technological term which is laid ~o down in the non-statutory guidelines of the German Food Book (Meat and Meat Products). Accordingly, meat products are products which exclusively or predominantly (at least at 50 %) are composed of meat. Meat includes all parts of butchered or shot-dead animals which are destined for consumption by man.
A meat product (in contrast to meat) is spoken of whenever meat is ~s prepared, which involves a treatment having an effect on its preservability in most cases.
Above all, this includes heating (e.g. cooked escalopes, boiling sausage), souring (e.g.
spiced vinegar marinaded beef), curing and salting (e.g. raw ham), and drying (e.g.
fermented sausage), but does not include any cold treatment (refrigerating, freezing) because this will act solely as long as it is directly applied.
zo A distinction is made between piece goods and mingled goods in meat products. Piece goods include raw cured goods (e.g. rolled bacon joint) and boiled cure goods (e.g. boiled ham). Mingled goods include sausages, piece-cut meat (e.g.
goulash), and minced meat (burger meat).
As is stated in the non-statutory guidelines of the German Food Book (Meat z5 and Meat Products) restructured-meat products which are made from meat pieces after a mechanical pre-treatment to release muscle protein on the surfaces while opening up the structure at the same time (e.g. by shaking or tumbling) are also made using cooking salt or nitrite curing salt. They are assembled to form a larger unit (piece goods); they will maintain their new shape due to heating orfreezing treatment. The tissue compound of the meat pieces used substantially is maintained. Whatever their required salt content s might possibly be during manufacture, restructured-meat products will be of the same composition as are grown-meat products after which they have been modelled.
The muscularabrasion occurring during manufacture (a sausage meat-like substance forming from released muscle protein), unless otherwise stated in the guidelines, does not exceed the rate of 5 % by volume (10 % by volume for poultry meat products) in the assembled, ready-to-eat meat proportion. No minced, chopped or similarly comminuted meat is used in manufacture.
In orderto avoid a confusion of restructued-meat products with comparable products made from grown meat the word "restructured meat" is put in front in the marketing term and, moreover, a notice is made in a direct connection with the marketed is brand and in letters of the same letter, stating that meat pieces are assembled (e.g.
restructured-meat ham assembled from meat pieces, restructured-meat rolls assembled from meat pieces, restructured-meat goulash assembled from meat pieces).
Grown meat or on-the-piece meat is such as is grown on the animal body, particularly with regard to its appearance, composition, structure, and taste.
A
zo disadvantage is that it is available only in an anatomically predetermined shape, e.g. as a fillet, steak, chop, brisket, leg portions, brisket fillet or another cut piece of meat.
Restructured meat, in contrast, may be brought into virtually any shape, but differs from grown meat or pieced meat with regard to its constitution.
FR-A-2 707 460, WO-A-96123416, US-A-3 537 864 disclose methods for zs the manufacture of food products wherein cut-up meat is frozen in a mould after marinading. The frozen meat may be sliced for consumption.
WO-A-97/10717 relates to the squeezing of individual meat products between two refrigerated contact surfaces in orderto achieve a food product of a uniform thickness profile.
so US-A-3 924 295 relates to a method for forming meat products by generating a sticky exudate on the surface and freezing and expanding meat pieces in a mould. The resultant food product may be sliced for packaging, distribution, and consumption.
EP-A-0181024 relates to a method for processing poultrywherein poultry s meat pieces are marinaded and provided with a coating. The resultant food products are meant for consumption directly after they are heated.
EP-A-0 565 222 relates to a frozen and coated fish product which has a multiplicity of alternating layers of fish material and layers of eatable material and at least one non-coated side, and to a method forthe manufacture of such a product. The product uniformly is of the shape of a rectangular slab.
Therefore, it is the object of the invention to provide a method for the manufacture of a novel meat-based food product and a novel meat-based food product.
The object is achieved by the features of claim 1 and by a food product having the features of claim 24.
~s In the inventive method forthe manufactureofa meat-based food product, - whole grown meat is tumbled in a liquid marinade, the tumbled meat is formed into at least one restructu red body comprising several pieces of whole grown meat, - the restructured body is frozen, and zo - the restructured body, a portioned body obtained by sawing up the restructured body or another portion piece of the restructured body, when frozen or deep-frozen, are gently pressed into a mold in order to assume a form corresponding to that of the mould.
Advantageous aspects of the method are given in the sub-claims 2 to z5 23.
The inventive meat-based food product is manufactured according to the method of any one of claims 1 to 23.
The inventive technology, unlike the technology for the manufacture of restructured meat, does not rely on comminuted or cut-up meat pieces. Rather, it employs whole grown meat, i.e. anatomically grown meat bodies which are such as are grown on the body ofthe butchered animal, i.e. in which the natural run and cohesion of muscles is maintained. The meat concerned may be so-called "meat portion pieces", s specifically fillet, sirloin, ham, brisket, leg portions or brisket fillet which are clearly defined and assigned anatomically in the food technology and law.
In tumbling, liquid marinade is fed to the meat and is worked into it. As a rule, tumbling is done in a drum with built-in devices which gently act on the goods being treated while the drum rotates.
The restructured body, for example, may be a cylinder, a ball, a block or a plate. The meat may be shaped and frozen in succession or simultaneously or the processes may overlap in time. Preferably, the restructured body may be deep-frozen with the temperatures being in the range from -15 °C to -18 °C.
Surprisingly, the restructured body stays together with no need to add thickeners, stabilizers or the like. The marinading and shaping of the meat into a restructured body can be done very gently and allows to season the food product in an advantageous manner. As a result, the structure, particularly the cellular, muscularand fibrous structure of the grown meat, is completely maintained in the meat forming the restructured body. The food product has a better appearance, a better texture, can be zo bitten into betterthan can restructured-meat products, and has a taste corresponding to that of a naturally grown meat in the "eating event". Hence, the food product has the sensory characteristics of grown meat, but has the advantages of restructured meat in regard of its shape without meeting the definition of restructured meat. As a consequence, calibration may be performed more precisely than in one-piece grown zs meat. In addition, it helps achieve restructured-meat bodies with dimensions significantly exceeding the sizes of grown meat, which facilitates further processing. On the other hand, the inventive product does not have the value-reducing sausage meat mass proportion of restructured-meat products because of its gentle manufacture.
The meat types used are poultry, pork, beef, veal, mutton, Iamb, horse, goat 30 orgame or combinations of several different meat types. The poultry meat, in particular, -S-may be young chicken, hen, turkey, duck or goose. The piece portions used are, in particular, fillet orinnerfillet. Young chicken breast filletandloryoung chicken innerfillet are particularly advantageous because when tumbled in a liquid marinade it will have a particularly strong stickiness and, moreover, is particularlytenderand tasty.
It is preferred to use a boneless meat forthe reason that it is easily processable and is a high-quality product.
In the food technology, marinades are used as sour, spice-containing infusion to pickle food therein. It is preferred that a liquid marinade is used which contains spices and/or alt andlorwaterandloran oil-in-wateremulsion and/ora water-in-oil emulsion and/or vinegar andlor wine.
It is preferred that the to mbled meat is formed into at least one slab. A
plate freezer may be employed to shape and freeze it. Plate freezers have a multiplicity of parallel plates in which channels extend for refrigerant. Gaps which are formed between the plates to receive the frozen product may be reduced in number by means of a hydraulic cylinder. There are plate freezers where the plates are in horizontal and vertical positions. They are mainly used to freeze fish fillet, whole fishes in blocks as well as flowable substances (dairy cream, egg yolk). If the plates are disposed vertically the tumbled meat may be placed on the upper openings of the gap. Upon penetration into the gap, these will be reduced in number by actuating the hydraulic cylinders and the zo slabs thus formed are deep-frozen.
The frozen slabs are suitable for use, in particular, in large-scale catering establishments orothersubsequent processing facilities. Preferably, they are sawn up into smaller portioned bodies. A band saw may be used here. It is preferred that the slabs initially are sawn up in parallel with its main directions of extension and then are z5 sawn up vertically to its main directions of extension. The size and weight of the portioned slabs are chosen so as to meet the purpose, specifically with regard to their uses (e.g.
as a side dish, a semi-ready meal or ready meal) and the number of people (e.g. a portion for a single person, a family or a large-scale consumer).
The further processing of the at least one restructured body or portioned so body may consist in that a moisture-containing, eatable mass is applied to one side as a topping and the restructured body or portioned body is frozen along with the topping.
The topping may cover at least one side of the restructured body or portioned body more or less. Freezing causes the eatable mass to get into a connection with the restructured body or portioned body, which possibly is promoted by an interaction between ice s crystals that form in the eatable mass and exist in the restructured body or portioned body.
The topping may serve as a decoration and/or a seasoning for the meat and/or a taste improver andlor as a side dish andlor a means to improve the sensation in biting. In particular, it may comprise vegetables and/or fruits and/or fat andlor sour cream and/orwheatflourandlorpanada and/or seasonings. Its ingredients maybe made available, weighed and chopped and, then, may be placed on the slab or portioned slab.
Preferably, the mass is placed on the restructured body or portioned body in a refrigerated condition in order to restrict any multiplication of microorganisms. It is preferred that the temperature of the mass ranges between 10 °C and 0 °C.
According to another aspect, another eatable mass can be placed on the topping as a furthertopping. The furthertopping may serve, in particular, as a decoration or a means to act more on taste and may comprise, for example, cheese and/or herbs andlor roast or possibly seasoned bread bits.
It is preferred that the mass and/orfurther mass is deposited onto passing-zo through restructured bodies and/or passing-through portioned bodies by means of a filling mechanism. To this end, the filling mechanism may have a slit die andlor a spraying device.
The restructured body, the portioned body, the portioned slab or another portions piece of the restructured body are gently pressed into a mould in a frozen 25 condition or preferably a deep-frozen condition in order to make it assume a shape corresponding to the mould. For example, this can be done by means of a die.
In this manner, thefood product may virtually be given any shape, even an irregularone. Thus, the food product may be given the shape of a meat portion piece such as the one of a young chicken bristlet fillet.
so If work is done with a mould and an associated die there is a danger that _7_ residues will be formed when the die closes the cross-section of the mould.
This is avoided, according to an advantageous aspect in which the volume of the restruct-ured body or portioned body is adapted to match the volume of the mould so that the restructured bodyor portioned body fills the mould cavity, atthe earliest, at a point where s a die closes the cross-section. Forthis purpose, the restructured body or portioned body preferably has a volume which is less than that of the mould.
The product gently formed in the mould or "shaped" has the advantages already described forthe food product. In particular, the structure of the grown meat is maintained. However, the shaped product additionally has a better apprearance as ~o compared to conventional structured-meat products, a better texture and a better sensation in biting, and virtually perfectly corresponds to a natually grown meat in an "eating went".
The shaped product may undergo further processing depending on the restructured body or portioned body and, basically, an eatable mass can be deposited is thereon as a topping.
The invention will now be explained in more detail with reference to the appended block diagram (Figs. 1 a, b, c), a diagram of slab cutting (Figs. 2a, b, c) and an embodiment:
According to Fig. 1 a, a slab of meat is prepared, which especially may zo contain young chicken innerfillets, in a first process step. In addition, a mass is prepared, which can be deposited as a topping, in this process step.
The meat is tumbled in a seasoning marinade in a first process step. For example, batches ranging from abt. 500 to 1,000 kg may be processed in a commercial tumbler.
zs The seasoning, liquid marinade is worked into the meat during tumbling.
The marinade, for example, is a mixture of spices and water. However, oil-in-water or water-in-oil emulsions may be used as well.
The tumbling time can be about 15 minutes foryoung chicken innerfillets, _8_ but may be varied for other meat types.
The tumbled meat can be moved to a plate freezer in a special-steel container adapted to be rolled (e.g. a Vermag truck). It is uniformly inserted into the plate freezer and is formed into slabs and freezed in a second process step 2. The slabs are s then removed.
The slabs may be kept in an deep-freezing intermediate store.
Then, the frozen slabs are sawn to pieces in a third process step 3, i.e. to the measure of a cup which forms part of the package for the food product.
Sawing maybe effected according to Figs. 2a, b, c in such a way that the slab 4 initially is sawn up in its thickness several times and, then, the thinner slabs 5 are further sawn up into a multiplicity of portioned slabs 6, depending on the dimensions of the package.
Raw goods (e.g. vegetables orfruits, margarine, sour cream, wheat flour, spices) are provided, weighed, and chopped in a way separate from the foregoing steps 15 1 to 3 in a process step 7. The temperature of this mass, which may be of a consistency similar to that of a sandwich spread, is between 10 and 0 °C. The piece size of vegetables andlor fruits in the mass may be chosen depending on its purpose.
The mass may be moved to a filling mechanism by means of a container adapted to be rolled (e.g. a Vemag truck) and may be filled in there in a step 8.
zo The block diagram provides two versions forthe process steps that follow:
According to suggestion I (Fig. 1 b), the sawn-up slabs are separated out on a running belt in a step 9, in which step, however, they are disposed on the belt in a direct succession. Then, a strand of the eatable mass is deposited as a topping from the filling mechanism onto the running slabs, e.g. by means of a slit die, in step 10.
25 Subsequently, the topping may be sprinkled with another eatable mass, which forms another topping and, for example, consists of cheese cubes, herbs, small roast bread pieces, etc., in an additional step 11. This can be done by means of a particular proportioner.
Then, the "chain" of successively disposed slabs are separated out, e.g.
so by transferring them to a belt running at a higher speed, are filled into cups, and the cups are closed by lids, in step 12.
Finally, the product thus packaged is deep-frozen in step 13. The deep-frozen ready product is removed from the freezer and, if desired, is packed into handling cartons or is stored.
Suggestion I I (Fig. 1 c) provides that the portioned slabs initially are individually placed each in a portion cup and the cups are placed on a belt.
Subsequently, the eatable mass is proportioned by portions, as a topping, onto the portion slab in a cup by means of the filling mechanism in a step 15.
Afterwards, the topping may be coated with another eatable mass as another topping by means of a special proportioner in an additional step 16.
Then, the "chain" of sucessively running filled cups are closed and deep-frozen in a step 17. Finally, the ready products may be removed and possibly be packed into handling cartons and, if desired, may be stored.
An embodiment provides that young chicken innerfillets are tumbled in a ~s liquid marinade which comprises a mixture of spices and water.
The tumbled young chicken inner fillets are formed into slabs in the plate freezer and are frozen, e.g. in dimensions of 1.5 by 0.8 by 0.1 m. The slabs are removed and are sawn up into portioned slabs weighing abt. 100 to 300 g, for example.
A fresh mass is applied to the deep-frozen portioned slabs and is spread zo on these. Ingredients of the mass, amongst others, are wheat flour, fats and different vegetable types such as broccoli, spinach, tomato or fruits, etc.
The product undergoes refreezing anothertime. This causes the topping to remain stuck to the surface of the portioned slabs of the young chicken inner fillets.
The product is placed in an aluminum or plastic tray in which it will also be 25 prepared (in a cooking oven for abt. %2 to 3/4 of an hour, or in a microwave oven).
METHOD FOR PRODUCING A FOOD PRODUCT ON THE BASIS OF MEAT
This invention relates to a method for the manufacture of a meat-based food product and a meat-based product.
s As the non-statutory guidelines of the German Food Book state all animal parts adapted to be eaten by man are defined as meat. This also encompasses organs, blood, bones, and skin in addition to muscular and adipose tissues. Also included are the preparations and processing types thereof.
"Meat products" is a general merchandise technological term which is laid ~o down in the non-statutory guidelines of the German Food Book (Meat and Meat Products). Accordingly, meat products are products which exclusively or predominantly (at least at 50 %) are composed of meat. Meat includes all parts of butchered or shot-dead animals which are destined for consumption by man.
A meat product (in contrast to meat) is spoken of whenever meat is ~s prepared, which involves a treatment having an effect on its preservability in most cases.
Above all, this includes heating (e.g. cooked escalopes, boiling sausage), souring (e.g.
spiced vinegar marinaded beef), curing and salting (e.g. raw ham), and drying (e.g.
fermented sausage), but does not include any cold treatment (refrigerating, freezing) because this will act solely as long as it is directly applied.
zo A distinction is made between piece goods and mingled goods in meat products. Piece goods include raw cured goods (e.g. rolled bacon joint) and boiled cure goods (e.g. boiled ham). Mingled goods include sausages, piece-cut meat (e.g.
goulash), and minced meat (burger meat).
As is stated in the non-statutory guidelines of the German Food Book (Meat z5 and Meat Products) restructured-meat products which are made from meat pieces after a mechanical pre-treatment to release muscle protein on the surfaces while opening up the structure at the same time (e.g. by shaking or tumbling) are also made using cooking salt or nitrite curing salt. They are assembled to form a larger unit (piece goods); they will maintain their new shape due to heating orfreezing treatment. The tissue compound of the meat pieces used substantially is maintained. Whatever their required salt content s might possibly be during manufacture, restructured-meat products will be of the same composition as are grown-meat products after which they have been modelled.
The muscularabrasion occurring during manufacture (a sausage meat-like substance forming from released muscle protein), unless otherwise stated in the guidelines, does not exceed the rate of 5 % by volume (10 % by volume for poultry meat products) in the assembled, ready-to-eat meat proportion. No minced, chopped or similarly comminuted meat is used in manufacture.
In orderto avoid a confusion of restructued-meat products with comparable products made from grown meat the word "restructured meat" is put in front in the marketing term and, moreover, a notice is made in a direct connection with the marketed is brand and in letters of the same letter, stating that meat pieces are assembled (e.g.
restructured-meat ham assembled from meat pieces, restructured-meat rolls assembled from meat pieces, restructured-meat goulash assembled from meat pieces).
Grown meat or on-the-piece meat is such as is grown on the animal body, particularly with regard to its appearance, composition, structure, and taste.
A
zo disadvantage is that it is available only in an anatomically predetermined shape, e.g. as a fillet, steak, chop, brisket, leg portions, brisket fillet or another cut piece of meat.
Restructured meat, in contrast, may be brought into virtually any shape, but differs from grown meat or pieced meat with regard to its constitution.
FR-A-2 707 460, WO-A-96123416, US-A-3 537 864 disclose methods for zs the manufacture of food products wherein cut-up meat is frozen in a mould after marinading. The frozen meat may be sliced for consumption.
WO-A-97/10717 relates to the squeezing of individual meat products between two refrigerated contact surfaces in orderto achieve a food product of a uniform thickness profile.
so US-A-3 924 295 relates to a method for forming meat products by generating a sticky exudate on the surface and freezing and expanding meat pieces in a mould. The resultant food product may be sliced for packaging, distribution, and consumption.
EP-A-0181024 relates to a method for processing poultrywherein poultry s meat pieces are marinaded and provided with a coating. The resultant food products are meant for consumption directly after they are heated.
EP-A-0 565 222 relates to a frozen and coated fish product which has a multiplicity of alternating layers of fish material and layers of eatable material and at least one non-coated side, and to a method forthe manufacture of such a product. The product uniformly is of the shape of a rectangular slab.
Therefore, it is the object of the invention to provide a method for the manufacture of a novel meat-based food product and a novel meat-based food product.
The object is achieved by the features of claim 1 and by a food product having the features of claim 24.
~s In the inventive method forthe manufactureofa meat-based food product, - whole grown meat is tumbled in a liquid marinade, the tumbled meat is formed into at least one restructu red body comprising several pieces of whole grown meat, - the restructured body is frozen, and zo - the restructured body, a portioned body obtained by sawing up the restructured body or another portion piece of the restructured body, when frozen or deep-frozen, are gently pressed into a mold in order to assume a form corresponding to that of the mould.
Advantageous aspects of the method are given in the sub-claims 2 to z5 23.
The inventive meat-based food product is manufactured according to the method of any one of claims 1 to 23.
The inventive technology, unlike the technology for the manufacture of restructured meat, does not rely on comminuted or cut-up meat pieces. Rather, it employs whole grown meat, i.e. anatomically grown meat bodies which are such as are grown on the body ofthe butchered animal, i.e. in which the natural run and cohesion of muscles is maintained. The meat concerned may be so-called "meat portion pieces", s specifically fillet, sirloin, ham, brisket, leg portions or brisket fillet which are clearly defined and assigned anatomically in the food technology and law.
In tumbling, liquid marinade is fed to the meat and is worked into it. As a rule, tumbling is done in a drum with built-in devices which gently act on the goods being treated while the drum rotates.
The restructured body, for example, may be a cylinder, a ball, a block or a plate. The meat may be shaped and frozen in succession or simultaneously or the processes may overlap in time. Preferably, the restructured body may be deep-frozen with the temperatures being in the range from -15 °C to -18 °C.
Surprisingly, the restructured body stays together with no need to add thickeners, stabilizers or the like. The marinading and shaping of the meat into a restructured body can be done very gently and allows to season the food product in an advantageous manner. As a result, the structure, particularly the cellular, muscularand fibrous structure of the grown meat, is completely maintained in the meat forming the restructured body. The food product has a better appearance, a better texture, can be zo bitten into betterthan can restructured-meat products, and has a taste corresponding to that of a naturally grown meat in the "eating event". Hence, the food product has the sensory characteristics of grown meat, but has the advantages of restructured meat in regard of its shape without meeting the definition of restructured meat. As a consequence, calibration may be performed more precisely than in one-piece grown zs meat. In addition, it helps achieve restructured-meat bodies with dimensions significantly exceeding the sizes of grown meat, which facilitates further processing. On the other hand, the inventive product does not have the value-reducing sausage meat mass proportion of restructured-meat products because of its gentle manufacture.
The meat types used are poultry, pork, beef, veal, mutton, Iamb, horse, goat 30 orgame or combinations of several different meat types. The poultry meat, in particular, -S-may be young chicken, hen, turkey, duck or goose. The piece portions used are, in particular, fillet orinnerfillet. Young chicken breast filletandloryoung chicken innerfillet are particularly advantageous because when tumbled in a liquid marinade it will have a particularly strong stickiness and, moreover, is particularlytenderand tasty.
It is preferred to use a boneless meat forthe reason that it is easily processable and is a high-quality product.
In the food technology, marinades are used as sour, spice-containing infusion to pickle food therein. It is preferred that a liquid marinade is used which contains spices and/or alt andlorwaterandloran oil-in-wateremulsion and/ora water-in-oil emulsion and/or vinegar andlor wine.
It is preferred that the to mbled meat is formed into at least one slab. A
plate freezer may be employed to shape and freeze it. Plate freezers have a multiplicity of parallel plates in which channels extend for refrigerant. Gaps which are formed between the plates to receive the frozen product may be reduced in number by means of a hydraulic cylinder. There are plate freezers where the plates are in horizontal and vertical positions. They are mainly used to freeze fish fillet, whole fishes in blocks as well as flowable substances (dairy cream, egg yolk). If the plates are disposed vertically the tumbled meat may be placed on the upper openings of the gap. Upon penetration into the gap, these will be reduced in number by actuating the hydraulic cylinders and the zo slabs thus formed are deep-frozen.
The frozen slabs are suitable for use, in particular, in large-scale catering establishments orothersubsequent processing facilities. Preferably, they are sawn up into smaller portioned bodies. A band saw may be used here. It is preferred that the slabs initially are sawn up in parallel with its main directions of extension and then are z5 sawn up vertically to its main directions of extension. The size and weight of the portioned slabs are chosen so as to meet the purpose, specifically with regard to their uses (e.g.
as a side dish, a semi-ready meal or ready meal) and the number of people (e.g. a portion for a single person, a family or a large-scale consumer).
The further processing of the at least one restructured body or portioned so body may consist in that a moisture-containing, eatable mass is applied to one side as a topping and the restructured body or portioned body is frozen along with the topping.
The topping may cover at least one side of the restructured body or portioned body more or less. Freezing causes the eatable mass to get into a connection with the restructured body or portioned body, which possibly is promoted by an interaction between ice s crystals that form in the eatable mass and exist in the restructured body or portioned body.
The topping may serve as a decoration and/or a seasoning for the meat and/or a taste improver andlor as a side dish andlor a means to improve the sensation in biting. In particular, it may comprise vegetables and/or fruits and/or fat andlor sour cream and/orwheatflourandlorpanada and/or seasonings. Its ingredients maybe made available, weighed and chopped and, then, may be placed on the slab or portioned slab.
Preferably, the mass is placed on the restructured body or portioned body in a refrigerated condition in order to restrict any multiplication of microorganisms. It is preferred that the temperature of the mass ranges between 10 °C and 0 °C.
According to another aspect, another eatable mass can be placed on the topping as a furthertopping. The furthertopping may serve, in particular, as a decoration or a means to act more on taste and may comprise, for example, cheese and/or herbs andlor roast or possibly seasoned bread bits.
It is preferred that the mass and/orfurther mass is deposited onto passing-zo through restructured bodies and/or passing-through portioned bodies by means of a filling mechanism. To this end, the filling mechanism may have a slit die andlor a spraying device.
The restructured body, the portioned body, the portioned slab or another portions piece of the restructured body are gently pressed into a mould in a frozen 25 condition or preferably a deep-frozen condition in order to make it assume a shape corresponding to the mould. For example, this can be done by means of a die.
In this manner, thefood product may virtually be given any shape, even an irregularone. Thus, the food product may be given the shape of a meat portion piece such as the one of a young chicken bristlet fillet.
so If work is done with a mould and an associated die there is a danger that _7_ residues will be formed when the die closes the cross-section of the mould.
This is avoided, according to an advantageous aspect in which the volume of the restruct-ured body or portioned body is adapted to match the volume of the mould so that the restructured bodyor portioned body fills the mould cavity, atthe earliest, at a point where s a die closes the cross-section. Forthis purpose, the restructured body or portioned body preferably has a volume which is less than that of the mould.
The product gently formed in the mould or "shaped" has the advantages already described forthe food product. In particular, the structure of the grown meat is maintained. However, the shaped product additionally has a better apprearance as ~o compared to conventional structured-meat products, a better texture and a better sensation in biting, and virtually perfectly corresponds to a natually grown meat in an "eating went".
The shaped product may undergo further processing depending on the restructured body or portioned body and, basically, an eatable mass can be deposited is thereon as a topping.
The invention will now be explained in more detail with reference to the appended block diagram (Figs. 1 a, b, c), a diagram of slab cutting (Figs. 2a, b, c) and an embodiment:
According to Fig. 1 a, a slab of meat is prepared, which especially may zo contain young chicken innerfillets, in a first process step. In addition, a mass is prepared, which can be deposited as a topping, in this process step.
The meat is tumbled in a seasoning marinade in a first process step. For example, batches ranging from abt. 500 to 1,000 kg may be processed in a commercial tumbler.
zs The seasoning, liquid marinade is worked into the meat during tumbling.
The marinade, for example, is a mixture of spices and water. However, oil-in-water or water-in-oil emulsions may be used as well.
The tumbling time can be about 15 minutes foryoung chicken innerfillets, _8_ but may be varied for other meat types.
The tumbled meat can be moved to a plate freezer in a special-steel container adapted to be rolled (e.g. a Vermag truck). It is uniformly inserted into the plate freezer and is formed into slabs and freezed in a second process step 2. The slabs are s then removed.
The slabs may be kept in an deep-freezing intermediate store.
Then, the frozen slabs are sawn to pieces in a third process step 3, i.e. to the measure of a cup which forms part of the package for the food product.
Sawing maybe effected according to Figs. 2a, b, c in such a way that the slab 4 initially is sawn up in its thickness several times and, then, the thinner slabs 5 are further sawn up into a multiplicity of portioned slabs 6, depending on the dimensions of the package.
Raw goods (e.g. vegetables orfruits, margarine, sour cream, wheat flour, spices) are provided, weighed, and chopped in a way separate from the foregoing steps 15 1 to 3 in a process step 7. The temperature of this mass, which may be of a consistency similar to that of a sandwich spread, is between 10 and 0 °C. The piece size of vegetables andlor fruits in the mass may be chosen depending on its purpose.
The mass may be moved to a filling mechanism by means of a container adapted to be rolled (e.g. a Vemag truck) and may be filled in there in a step 8.
zo The block diagram provides two versions forthe process steps that follow:
According to suggestion I (Fig. 1 b), the sawn-up slabs are separated out on a running belt in a step 9, in which step, however, they are disposed on the belt in a direct succession. Then, a strand of the eatable mass is deposited as a topping from the filling mechanism onto the running slabs, e.g. by means of a slit die, in step 10.
25 Subsequently, the topping may be sprinkled with another eatable mass, which forms another topping and, for example, consists of cheese cubes, herbs, small roast bread pieces, etc., in an additional step 11. This can be done by means of a particular proportioner.
Then, the "chain" of successively disposed slabs are separated out, e.g.
so by transferring them to a belt running at a higher speed, are filled into cups, and the cups are closed by lids, in step 12.
Finally, the product thus packaged is deep-frozen in step 13. The deep-frozen ready product is removed from the freezer and, if desired, is packed into handling cartons or is stored.
Suggestion I I (Fig. 1 c) provides that the portioned slabs initially are individually placed each in a portion cup and the cups are placed on a belt.
Subsequently, the eatable mass is proportioned by portions, as a topping, onto the portion slab in a cup by means of the filling mechanism in a step 15.
Afterwards, the topping may be coated with another eatable mass as another topping by means of a special proportioner in an additional step 16.
Then, the "chain" of sucessively running filled cups are closed and deep-frozen in a step 17. Finally, the ready products may be removed and possibly be packed into handling cartons and, if desired, may be stored.
An embodiment provides that young chicken innerfillets are tumbled in a ~s liquid marinade which comprises a mixture of spices and water.
The tumbled young chicken inner fillets are formed into slabs in the plate freezer and are frozen, e.g. in dimensions of 1.5 by 0.8 by 0.1 m. The slabs are removed and are sawn up into portioned slabs weighing abt. 100 to 300 g, for example.
A fresh mass is applied to the deep-frozen portioned slabs and is spread zo on these. Ingredients of the mass, amongst others, are wheat flour, fats and different vegetable types such as broccoli, spinach, tomato or fruits, etc.
The product undergoes refreezing anothertime. This causes the topping to remain stuck to the surface of the portioned slabs of the young chicken inner fillets.
The product is placed in an aluminum or plastic tray in which it will also be 25 prepared (in a cooking oven for abt. %2 to 3/4 of an hour, or in a microwave oven).
Claims (24)
1. A method for the manufacture of a meat-based food product wherein - whole grown meat is tumbled in a liquid marinade, - the tumbled meat is formed into at least one restructured body comprising several pieces of whole grown meat, - the restructured body is frozen, and - the restructured body, a portioned body obtained by sawing up the restructured body or another portion piece of the restructured body, when frozen or deep-frozen, are gently pressed into a mold in order to assume a form corresponding to that of the mould.
2. The method according to claim 1 to which portions of whole grown meat are fed.
3. The method according to claim 1 or 2 wherein the meat is poultry, pork, beef, veal, mutton, lamb, horse, goat, game or comprises several different meat types.
4. The method according to claim 3 wherein the meat is young chicken meat, hen meat, turkey meat, duck meat or goose meat.
5. The method according to any one of claims 1 to 4 wherein the meat is fillet or inner fillet.
6. The method according to any one of claims 1 to 5 wherein the meat is young chicken breast fillet and/or young chicken inner fillet.
7. The method according to any one of claims 1 to 6 wherein the liquid marinade contains spices and/or alt and/or water and/or an oil-in-water emulsion and/or a water-in-oil emulsion and/or vinegar and/or wine.
8. The method according to any one of claims 1 to 7 wherein the tumbled meat is formed into at least one plate and is frozen.
9. The method according to claim 8 wherein the tumbled meat is formed into at least one slab and is frozen in the plate freezer.
10. The method according to any one of claims 1 to 9 wherein the restructured body is deep-frozen.
11. The method according to any one of claims 1 to 10 wherein the restructured body is sawn up into portion bodies by means of a band saw.
12. The method according to claims 8 to 11 wherein the plate initially is sawn up in parallel with its main directions of extension and then is sawn up vertically to its main directions of extension.
13. The method according to any one of claims 1 to 10 wherein the restructured body is sawn up into portioned slabs.
14. The method according to any one of claims 1 to 13 wherein a moisture-containing, eatable mass is applied to one side as a topping and the restructured body and/or the portioned bodies are frozen along with the topping.
15. The method according to claim 14 wherein the mass may comprise vegetables and/or fruits and/or fat and/or sour cream and/or wheat flour and/or panada and/or seasonings.
16. The method according to claim 14 or 15 wherein the ingredients are made available, weighed and chopped.
17. The method according to claims 14 to 16 wherein the eatable mass is placed on the restructured body and/or portioned body in a refrigerated condition.
18. The method according to claim 17 wherein the eatable mass is refrigerated to a temperature ranging between 10 ÀC and 0 ÀC.
19. The method according to any one of claims 14 to 18 wherein another eatable mass is placed on the topping as a further topping.
20. The method according to claims 19 wherein the further mass comprises cheese and/or herbs and/or roast bread bits.
21. The method according to any one of claims 14 to 20 wherein the mass and/or further mass is deposited onto passing-through restructured bodies and/or passing-through portioned bodies by means of a filling mechanism.
22. The method according to any one of claims 14 to 21 wherein the restructure bodies and/or portioned bodies with the mass and/or further mass are deep-frozen.
23. The method according to any one of claims 1 to 22 wherein the volume of the restructured body or portioned body is adapted to match the volume of the mould so that the restructured body or portioned body fills the mould cavity, at the earliest, at a point where a die closes the cross-section.
24. A meat-based food product manufactured according to the method of any one of claims 1 to 23.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19908624.9 | 1999-02-27 | ||
| DE19908624A DE19908624A1 (en) | 1999-02-27 | 1999-02-27 | Process for producing a meat-based food product and meat-based food product |
| PCT/EP2000/001440 WO2000051448A1 (en) | 1999-02-27 | 2000-02-21 | Method for producing a food product on the basis of meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2363913A1 true CA2363913A1 (en) | 2000-09-08 |
Family
ID=7899138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002363913A Abandoned CA2363913A1 (en) | 1999-02-27 | 2000-02-21 | Method for producing a food product on the basis of meat |
Country Status (14)
| Country | Link |
|---|---|
| EP (1) | EP1156720B1 (en) |
| AT (1) | ATE289485T1 (en) |
| AU (1) | AU2913200A (en) |
| BR (1) | BR0008549A (en) |
| CA (1) | CA2363913A1 (en) |
| CZ (1) | CZ299563B6 (en) |
| DE (2) | DE19908624A1 (en) |
| EE (1) | EE200100455A (en) |
| ES (1) | ES2235837T3 (en) |
| HU (1) | HUP0200273A2 (en) |
| PL (1) | PL350189A1 (en) |
| PT (1) | PT1156720E (en) |
| RU (1) | RU2254034C2 (en) |
| WO (1) | WO2000051448A1 (en) |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1988783B1 (en) | 2006-02-20 | 2015-08-12 | Nienstedt GmbH | Method for producing molded food items from individual pieces of vegetables, meat or other food |
| CN101835388A (en) | 2007-10-25 | 2010-09-15 | 尼恩斯德特有限公司 | Method and apparatus for producing shaped food products and food product |
| RU2463812C2 (en) * | 2010-08-27 | 2012-10-20 | Государственное научное учреждение Сибирский научно-исследовательский институт переработки сельскохозяйственной продукции Российской академии сельскохозяйственных наук (ГНУ СибНИИП Россельхозакадемии) | Method for production of delicatessen product of goat meat |
| RU2461244C1 (en) * | 2011-05-20 | 2012-09-20 | Олег Иванович Квасенков | Method for production of preserves "chicken meat in sour cream white sauce" |
| RU2461243C1 (en) * | 2011-05-20 | 2012-09-20 | Олег Иванович Квасенков | Method for production of preserves "chicken in white sauce" |
| RU2502360C1 (en) * | 2012-07-27 | 2013-12-27 | Олег Иванович Квасенков | Method for production of preserved product "chopped chicken cutlets with garnish and white sauce with vegetables" |
| RU2501352C1 (en) * | 2012-07-27 | 2013-12-20 | Олег Иванович Квасенков | Method for production of preserves "chopped partridge cutlets with garnish and white sauce with vegetables" |
| RU2502359C1 (en) * | 2012-08-07 | 2013-12-27 | Олег Иванович Квасенков | Method for production of preserved product "chopped black grouse cutlets with garnish and white sauce with vegetables" |
| RU2508761C1 (en) * | 2012-11-26 | 2014-03-10 | Олег Иванович Квасенков | Method for production of "horse meat goulash" preserves |
| RU2508762C1 (en) * | 2012-11-27 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserved product "pork goulash with groats" |
| EP2737802A1 (en) * | 2012-11-30 | 2014-06-04 | Cabinplant International A/S | A food processing system and a corresponding method for sorting, weighing, conveying, and marinating solid food products |
| RU2520089C1 (en) * | 2013-01-25 | 2014-06-20 | Олег Иванович Квасенков | Method for production of preserves "home-made cutlets with red main sauce" |
| RU2515105C1 (en) * | 2013-01-25 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserved product "home-made cutlets with base red sauce" |
| RU2514625C1 (en) * | 2013-01-25 | 2014-04-27 | Олег Иванович Квасенков | Method for preparation of preserves "home-made cutlets with red main sauce" |
| RU2515100C1 (en) * | 2013-01-25 | 2014-05-10 | Олег Иванович Квасенков | Method for preparation of preserved product "home-made cutlets with main red sauce" |
| RU2514721C1 (en) * | 2013-01-25 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserved product "home-made cutlets in sour cream sauce with tomato" |
| RU2501341C1 (en) * | 2013-02-06 | 2013-12-20 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2501342C1 (en) * | 2013-02-07 | 2013-12-20 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2508779C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce" |
| RU2522089C1 (en) * | 2013-04-17 | 2014-07-10 | Олег Иванович Квасенков | Method for preparation of preserves "chopped turkey cutlets with garnish and white sauce with vegetables" |
| RU2576884C1 (en) * | 2014-12-30 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "ornamental cabbage roll" |
| RU2712520C1 (en) * | 2019-06-03 | 2020-01-29 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) | Pork semi-product in marinade |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3537864A (en) * | 1967-06-26 | 1970-11-03 | Stanley Magiera | Tenderization of meat by marination and refrigeration |
| US3924295A (en) * | 1974-01-09 | 1975-12-09 | David L Verburg | Apparatus for freeze forming meat products |
| CA1271942A (en) * | 1984-11-09 | 1990-07-24 | Charles Elwood Williams | Method for processing poultry |
| DE3527620C1 (en) * | 1985-08-01 | 1987-01-08 | Heinz Nienstedt | Method for dividing up a block of a frozen, especially deep-frozen, item of foodstuff or feed, especially meat, fish or vegetables, into smaller portions using a circular saw |
| EP0235308B2 (en) * | 1986-01-22 | 1994-05-04 | Frisco-Findus Ag | Coated foodstuff |
| US5472725A (en) * | 1990-08-27 | 1995-12-05 | Utah State University | Ultra-high temperature treatment of low-fat formed meat products |
| MX9300464A (en) * | 1992-01-31 | 1994-07-29 | Unilever Nv | FOOD PRODUCT. |
| FR2707460B1 (en) * | 1993-07-12 | 1995-09-22 | 3V Sa | Process for the preparation of a food product based on turkey and food product thus obtained. |
| WO1997010717A1 (en) * | 1995-09-19 | 1997-03-27 | Tyson Holding Company | Freezing method |
-
1999
- 1999-02-27 DE DE19908624A patent/DE19908624A1/en not_active Ceased
-
2000
- 2000-02-21 EE EEP200100455A patent/EE200100455A/en unknown
- 2000-02-21 CZ CZ20013100A patent/CZ299563B6/en not_active IP Right Cessation
- 2000-02-21 PT PT00907596T patent/PT1156720E/en unknown
- 2000-02-21 HU HU0200273A patent/HUP0200273A2/en unknown
- 2000-02-21 DE DE50009588T patent/DE50009588D1/en not_active Revoked
- 2000-02-21 RU RU2001126060/11A patent/RU2254034C2/en not_active IP Right Cessation
- 2000-02-21 AT AT00907596T patent/ATE289485T1/en not_active IP Right Cessation
- 2000-02-21 AU AU29132/00A patent/AU2913200A/en not_active Abandoned
- 2000-02-21 WO PCT/EP2000/001440 patent/WO2000051448A1/en not_active Application Discontinuation
- 2000-02-21 ES ES00907596T patent/ES2235837T3/en not_active Expired - Lifetime
- 2000-02-21 PL PL00350189A patent/PL350189A1/en not_active Application Discontinuation
- 2000-02-21 BR BR0008549-9A patent/BR0008549A/en not_active IP Right Cessation
- 2000-02-21 CA CA002363913A patent/CA2363913A1/en not_active Abandoned
- 2000-02-21 EP EP00907596A patent/EP1156720B1/en not_active Revoked
Also Published As
| Publication number | Publication date |
|---|---|
| CZ299563B6 (en) | 2008-09-03 |
| ATE289485T1 (en) | 2005-03-15 |
| HUP0200273A2 (en) | 2002-05-29 |
| PL350189A1 (en) | 2002-11-18 |
| EP1156720A1 (en) | 2001-11-28 |
| RU2254034C2 (en) | 2005-06-20 |
| DE19908624A1 (en) | 2000-08-31 |
| ES2235837T3 (en) | 2005-07-16 |
| AU2913200A (en) | 2000-09-21 |
| BR0008549A (en) | 2002-01-15 |
| EP1156720B1 (en) | 2005-02-23 |
| CZ20013100A3 (en) | 2002-01-16 |
| EE200100455A (en) | 2002-12-16 |
| WO2000051448A1 (en) | 2000-09-08 |
| DE50009588D1 (en) | 2005-03-31 |
| PT1156720E (en) | 2005-04-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |