CN1052419A

CN1052419A - The preparation method of low calorie meat products

Info

Publication number: CN1052419A
Application number: CN90109842A
Authority: CN
Inventors: 本特·克里斯滕森; 弗里茨·莫恩森
Original assignee: SLAGTER SKABET WENBO AMBA
Current assignee: SLAGTER SKABET WENBO AMBA
Priority date: 1989-12-11
Filing date: 1990-12-11
Publication date: 1991-06-26
Also published as: IE67971B1; PT96121B; FR2655517A1; YU233690A; IT1241028B; AU6916591A; NZ236384A; JPH05505098A; PT96121A; IT9067994A1; NO920174L; AU641202B2; HU9201269D0; KR927002937A; ATE109956T1; MY104555A; IL96520A0; NO303561B1; DE69011691D1; IT9067994A0

Abstract

The present invention relates to contain the low calorie meat products that substitutes the mixture that becomes to be grouped into by broken lean meat and plant fat.Plant fat substitutes composition and contains dietary fibre and starch (its weight ratio is 1: 32-1: in 1 the scope), the ratio of dietary fibre is at least plant fat and substitutes 5% of composition dry matter weight, starch proportion is at least plant fat and substitutes 50% of composition dry matter weight, and it is the heavy 5-80% of mixture that plant fat substitutes composition.When product contained adhering meat filling mixture, its fat content was lower than 10% (weight); When product was hamburger product, fat content was lower than 50% (weight).The present invention also relates to the preparation method of low calorie meat products.

Description

The preparation method of low calorie meat products

The present invention relates to substitute the low calorie meat products that becomes to be grouped into by plant fat.In a special part of the present invention, meat product low in calories is a pet food or the ready-made cooking or instant food or its part.The present invention also provides the method for preparing low calorie meat products.

The consumer increases day by day to the requirement of low calorie meat products now, the basis of this requirement is, scientific literature constantly proves, the high flow rate of the high flow rate of animal tallow, particularly a high proportion of saturated fatty acid is being represented largely the infringement of health, for example is related to the development of angiocardiopathy.Cholesterol amount height that other and higher fatty acid meat product associated health problem are meat products and the salt that has added suitable high-load.Because salt can help to extract intrinsic water in conjunction with the component myosin from meat, the adding of salt is in order to improve its binding characteristic.Moreover most of consumer finds to contain more unacceptable chemical addition agent in the meat product, as comprises the water binding agent of phosphate, emulsifying additive and antioxidant.

But the fat in traditional meat product all has considerable influence for its tissue and palatability, therefore in fact fat content has reduced the trend that meat product has exsiccation, hardening and few juice, and the consumer can think that this product similar products high not as fatty amount are so good to eat.In many countries, for example fatty amount is lower than breakfast sausage of 35% because drying is considered to not too good to eat with chewing more.The article of delivering recently at Wirth (Fleischwirtschaft, 1988,68,1153-1156) conclude: a certain amount of fat is important for the denseness of product, and the preparation of the meat product of low-fat content requires special process technology.It is said to press Wirth, adopt this technology just can preparation example such as fatty amount to be lower than hamburger beef of 10% or maximum fat content be 15% liver sausage and can not destroy the tissue and the palatability of product.Wirth points out that the method for mending the preferential selection of the technical functionality of tasting fat-free existence is to improve the activity of myosin so that improve moisture holding capacity and add Collagen material and water.

The content that reduces fat in meat product had been done some and had been attempted, and the method in the above-mentioned article is an example, and this method is to add entry and water binding agent to reduce or " dilution " fat content at high proportion in higher fatty acid product mixture.Other examples are seen BP 1423608, this patent disclosure add the dried gelling agent that cellulose ether and digestible carbohydrate are formed together with water, it adds concentration and reaches 15%; And European patent 0319897, this patent disclosure the method for meat mincing food of production and processing, be included in to add in the meat mincing and contain the alkaline matter that reaches 11 weight portions and the water of 15-50 weight portion.BP GB2224629 also discloses the water of the alkaline frozen glue, the alkaline matter that reaches 0.04 weight portion and the 15-50 weight portion that use Jian konjak sweet dew glycan in meat product.BP GB2224629 also discloses and has used Jian konjak sweet dew glycan frozen glue as the agent of reduction of heat amount in meat product.

Another method that low calorie meat products is provided is that non-meat composition is included in the meat product, still attempts to keep in this product taste, local flavor, tissue and the outward appearance of traditional high fat content meat product simultaneously.So United States Patent (USP) 3,748,148 disclose the method for production of sausage that a kind of cholesterol level has reduced, and this method is mixed with lean meat as the animal tallow substitute with the Brazilian nut of 20-30%, and to its objective is provide the sausage that has reduced animal tallow (comprising cholesterol) content.But a high proportion ofly relatively contain grease-nut real low fat meat product can not be provided.United States Patent (USP) 4,504,515 disclose a kind of method for preparing low fat meat product, comprise and will contain 13-40%(weight) freezing skim milk or full milk and 55-80%(weight) mixture of lean meat is being less than 5%(weight) and flavouring and/or attached rotten agent in the presence of mix.

United States Patent (USP) 4,735,819 disclose sausage low in calories, comprise the lean meat of 40-90% and the rice of 2-35%, its fat content is a 4-35%(weight).The test specimen of sausage by Testing Team according to its knit, local flavor and outward appearance evaluate.But this product evaluation with high-load rice and low content fat is relative low.So the preferential rice content of selecting is 10%(weight), the preferential fat content scope of selecting is a 10-25%(weight), preferably 20%.Therefore, these inventors obviously do not solve the production fat content and are lower than 20%(weight) keep the taste of higher fatty acid product, the problem of the meat product of tissue and outward appearance simultaneously.

Produced meat product at a low price in many cases, fat wherein has moderate minimizing owing to having added various non-meat fillers.Help to absorb the fat in the meat product mixture and the water of adding with the purpose of filler, so that make the meat product that obtains have higher last culinary art productive rate, in product, increase the albumen value or improve the emulsion stability of the product of low meat content.The example of this non-meat filler has breadcrumbs, cereal, farina, milk powder and plant meat albumen.

Adding dietary fibre and amyloid plant component (for example vegetables form to cook) are known in meat product.Therefore a spot of potato of boiling of adding often has in the high relatively homebrew of some traditional fat content (as liver pat, sausage or do the forcemeat mixture of burger).The purpose that adds potato mainly is to improve the absorption of the water of fat and adding, and reduces the cooking and shrink.Moreover, add ripe potato and can obtain bulky final products, can reduce the expense of more expensive meat composition thus.BP 1310348 discloses the production method as the dehydrated meat of burger and so on, is the plant material that adds the plant cell structures with a grain of salt cooked in advance in fatty meat mincing, dehydrated potato preferably, its amount is 5-15%(weight).The main purpose that adds plant material is to improve the rehydration characteristic of final dryed product, this patents state is said, the amount of fat that increases the content of the intrinsic fat that comes from fatty meat composition in the product and make adding is generally at 8-13% to 20-30%, so that reduce the time of rehydration.BP 1022170 also discloses and similarly used the mashed potato of carbohydrate raw material as boiling in the meat product of the cooking of the instant rehydration of preparation.Russian Patent 1266503 has been narrated the method that sausage is cooked in preparation, be that " structural agent " that 1: 1 mixture of milk mashed potato and oat production waste is formed (Structurizingagent) added in the meat mincing, the purpose of invention is that meat content is reduced 35-40%.The Russian Patent 1296083 disclosed methods that prepare sausage product are to add in meat mincing by 8-10%(weight) the dried plant material of rehydration such as potato and other piece roots and Varm fat with the emulsion formed with respect to 1: 1 to 1: 0.5 ratio of vegetable constituent to form the sausage mixture.

The present discovery of the present inventor can prepare low calorie meat products in industrial method with economy, its method is with having removed the meat of all fat that adhere to and replaced the fat remove with the composition that contains dietary fibre and starch with mechanical means basically, has still obtained the meat product that similar type product that meat basic and by high fat content prepares has identical taste, denseness/tissue and outward appearance.Use this method, might provide now fat content be lower than 15% very cause can be low to moderate 2-3%(weight) meat product of needed high nutrition, also kept the meat albumen of same amount simultaneously.(annotation of translation: the used percentage of the present invention is weight percent, except as otherwise noted)

The invention provides meat product low in calories, this meat product is made up of a mixture, and this mixture comprises the lean meat that pulverizes that cannot see fat basically, and its ratio is the 20-95%(weight of mixture); The plant fat of being made up of dietary fibre and starch (weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of the dietary fibre of measuring in SNSP is at least fat and substitutes 5% of composition dry matter weight, the ratio of starch is at least fat and substitutes 50% of composition dry matter weight, fat in the mixture substitutes composition to have and maybe can make the uniform denseness that does not have the identifiable particle of sense organ basically, and plant fat substitutes the 5-80%(weight that components in proportions is a mixture); Can also add salt, its ratio is a mixture 0.1-4%(weight); Can also add entry, its ratio is the 5-50%(weight of mixture); Also can add one or more other compositions, its ratio is a 1-15%(weight) (if adding).The fat content of low calorie meat products mostly is 15%(weight most when product is hamburger product), when not being hamburger product, product mostly is not 10% most, and its condition is: (ⅰ) when wherein lean meat during for the product of the flesh of fish, its fat does not contain sclerosis fat; (ⅱ) dietary fibre Bu Shi konjak sweet dew glycan.

Product of the present invention has identical taste, tissue, outward appearance and the moisture holding capacity of higher fatty acid analogous meat-based products of preparation according to a conventional method basically.

Fatty toatl proportion in the low calorie meat products preferably is less than 12%(weight), relatively be more preferably be less than 10%(weight), particularly be less than 7%(weight); More especially be less than 5%(weight), particularly be less than 3%(weight again).Broken lean meat can comprise mammal, birds and fish from any edible animal kind.

Low calorie meat products of the present invention also comprises the ready-made cooking or instant food, perhaps their part; Also can further comprise pet food.

The invention further relates to the method for preparing low calorie meat products, this method mainly comprises and will cannot see the lean meat that pulverizes of fat basically; The plant fat that contains dietary fibre and starch (weight ratio 1: 32 to 1: 1) substitutes composition, and (ratio of dietary fibre is at least fat and substitutes 5% of composition dry, the ratio of starch be at least fat substitute the composition dry 50%), fat in the mixture substitutes composition can be had and maybe can make the even denseness that does not have sense organ can recognize particle basically, and this composition can mix with other compositions; Select salt that adds and the water of selecting to add to be mixed and made into mixture, basically ratio that cannot see the lean meat that pulverizes of fat in the mixture is a 20-95%(weight), the ratio that fat substitutes composition is a 5-80%(weight), the ratio of water (if adding) is a 10-50%(weight), the ratio of salt (if adding) is a 0.1-4%(weight).Can also add one or more other compositions in resulting mixture, obtaining other component ratios thus is 1-15%(weight) the meat product mixture, be placed on again in the suitable packing.Also meat product can carried out attached corruption and/or culinary art processing before the packing or after the packing, make fat content and mostly be 15%(weight most) (when product is hamburger product) and mostly be 10%(weight most) (when product is not Chinese product) low calorie meat products, condition is: (ⅰ) when wherein the lean meat product for the flesh of fish, its fat does not contain sclerosis fat; (ⅱ) dietary fibre Bu Shi konjak sweet dew glycan.

Another aspect of the present invention relates to the method for the low calorie meat products that preparation can smear, this method comprises edible oil, 50 ℃ water and the first step of mealy protein formation emulsion at least, resulting emulsion is mixed with the top composition that limits, the ratio of emulsion mostly is the 5%(weight of resulting mixture most again).

An object of the present invention is to provide meat product low in calories, this meat product comprises:

(a) mixture of following substances:

(1) cannot see the fatty lean meat that pulverizes basically, its ratio is the 20-95%(weight of mixture),

(2) plant fat that contains dietary fibre and starch (weight is 1: 32 to 1: 1) substitutes composition, the ratio of the dietary fibre of measuring as SNSP (NSP) substitutes the weight of 5%(at least of composition dry for fat), the ratio of starch substitutes at least 50% of composition dry for fat, this fat substitutes composition can make the even denseness that does not have his sense organ can recognize particle basically in mixture, its ratio is the 5-80%(weight of mixture)

(b) salt (selecting to add), its ratio is the 0.1-4%(weight of mixture) (if adding),

(c) water (selecting to add), its ratio is the 5-50%(weight of mixture) (if adding),

(d) one or more other compositions (selecting to add), its ratio is the 1-15%(weight of meat product), the fat content of product mostly is 15%(weight most) (when product is hamburger product) and mostly be 10%(weight most) (when product is not hamburger product), its condition is: (ⅰ) when wherein lean meat during for the product of the flesh of fish, its fat does not contain sclerosis fat, and (ⅱ) dietary fibre is not the konjak sweet dew glycan.

Whole inherent moistures of the product composition that is limited above low calorie meat products preferably mainly contains.But, before mixing, have one or more compositions earlier through handling, cause that original natural water content partly is removed in the composition, for example the cooking or refrigerated storage can make the content loss 1-20%(weight of natural water because of its volatilization or leaching).In the present invention, it is good that the low calorie meat products that mainly contains all natural water of each composition is considered to, and the content of this intrinsic water is at least 60%(weight in the product), 70%(weight at least preferably), be more preferably 80%(weight at least), 90%(weight at least particularly).

A kind of hamburger low in calories product is provided in a specific embodiments of the present invention, in this article, " hamburger product " refers to that main component is that granular size can be formed with the meat product that the meat mincing of adhering hamburger meat stuffing are made, said granular size is generally in the 2-10mm scope, 3-5mm for example, when the product mixture of preparation hamburger, each composition is mixed a period of time (not needing basically further meat to be broken into pieces), be enough to during this period of time make resulting have in the mixture of adhering hamburger equally distributed composition is arranged.

The method of traditional industrial preparation hamburger comprises with the beef that minces as unique composition, the fat content of beef is generally in 20-30%(weight) scope, but such hamburger trends towards more contraction (owing to spilling of molten fat) when the cooking, and remaining fat makes product become the high heat product.The hamburger other types of traditional preparation are when the preparation mixture, except the fatty meat that minces, also contain the meat filler, as vegetable protein (for example soybean protein), add water, with salt and flavoring ingredients.The adding of these non-meat compositions significantly reduces the ratio of meat, and general ratio is the 60-80%(weight of product) scope in, the fat content of this hamburger product is generally in 18-25%(weight) scope in.

The invention provides hamburger low in calories product by the inventive method preparation, this product only contains meat mincing and the top fat that limits that cannot see fat basically and substitutes composition, and also contains hamburger product that one or more are selected from adding salt, add entry and following other compositions that limit the composition except that said meat mincing and fat substitute.Even the preferential Pork Burgers source of selecting is a beef, the edible meat that is derived from other animal species also can be used for hamburger, as veal, pork and mutton.

A kind of low calorie meat products that provides in another embodiment of the present invention, mixture wherein are a kind of adhering meat filling mixtures that has." adhering meat filling mixture is arranged " used herein is meant the meat product mixture that forms the stabilized uniform monoblock, meat mincing wherein be cannot see fat basically, added plant fat substitutes composition and makes its granular size be reduced to the level that naked eyes are no longer differentiated with mechanical force during mixing, they are with adding salt, adding entry and naked eyes that do not have basically with adhesion that other compositions of selecting to add are limited above forming can be recognized the even denseness of particle, and what still keep mixture in the storage of the cooking and final products thisly has an adhering structure.This exemplary that adhering meat filling mixture arranged is the mixture of preparation sausage product, the meat product that can cut into slices and the meat product that can smear.

When the meat product of producing the common sausage product that contains significant quantities of fat, the meat product that can cut into slices and can smearing, the mixing resultant of each composition formed fat-water-protein stable emulsion thing form adhering meat filling mixture arranged.We find uncannily now, above limited adhering meat filling mixture is arranged even is substituted into by plant fat of the present invention basically and still can make after branch replaces at all fat.Physical property by the prepared meat filling mixture low in calories of the inventive method is different from traditional fat-water-proteinaceous meaty product emulsion basically, and this will know.

Therefore, in one embodiment of this invention, provide a kind of meat product low in calories, this product comprises:

(a) adhering meat filling mixture is arranged, comprising:

(1) do not have the lean meat that pulverizes of observable fat basically, its ratio is the 20-90%(weight of mixture).

(2) plant fat of being made up of dietary fibre and starch (weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of the dietary fibre of measuring as SNSP (NPS) substitutes the weight of 5%(at least of composition dry for fat), the ratio of starch substitutes the weight of 50%(at least of composition dry for fat), fat substitutes composition in adhering mixture is arranged can the even denseness that maybe can make the particle that does not have the sense organ identification basically, and said plant fat substitutes the 5-80%(weight that components in proportions is a mixture).

(3) add salt, its ratio is the 0.1-4%(weight of mixture),

(4) add entry, its ratio is the 10-50%(weight of mixture),

(b) one or more other compositions of selection adding,

The fat content of product mostly is 10%(weight most).

Fat has toatl proportion in the adhering meat filling mixture product less than 8%(weight resulting).The preferential ratio of selecting is less than 7%(weight), more preferably selection is less than 6%(weight), what further preferentially select is less than 5%(weight), what override was selected is less than 4%(weight), what especially preferentially select is less than 3%(weight).

As above limit, low calorie meat products of the present invention contains plant component and substitutes composition as fat, and it is that the ratio of basic calculation is 5-80% with the mixture.Should be understood that the ratio of plant component required in specific products can be depending on the ratio of the dietary fibre and the starch of selected plant component.

In optimum implementation of the present invention, the total amount that plant fat substitutes dietary fibre in the composition and starch is at least the 5%(weight of product).Further considered when certain type low calorie meat products of preparation, wished to have the minimum total content that very causes higher dietary fibre and starch, as 7%(weight at least) or very cause preferential selection 10%(weight at least).

According to the present invention, provide all fat basically all to be substituted into the low calorie meat products that branch replaces, and the sense organ and the physical characteristic of higher fatty acid product that makes resulting product have the similar type of the desired conventional method preparation that has is fine by plant fat as defined above.Moreover, we can say that meat product of the present invention nutritionally is relatively to help being easy to produce the consumer of cardiovascular disorder or wishing the maintenance body weight or the consumer who reduces body weight owing to reduced fat, cholesterol and heat widely and reduced salt content selectively.Moreover many consumers think that the said goods that preparation has reduced the chemical addition agent phosphate or the antioxidant of the conventional meat product of high heat of high fat content (as be used for) is useful.

Low calorie meat products of the present invention has the knitting of the higher fatty acid meat product of similar routine that needs, taste, local flavor, culinary art productive rate, freezing and freeze thaw stability, and characteristic such as outward appearance.

" low in calories " used herein but total amount that a speech is interpreted as being contained in the metabolisable energy in the meat product of the present invention has big minimizing than the energy content of the meat product of conventional preparation.Generally speaking, the energy content of food product is mainly from wherein protein, carbohydrate and fat, but food fats partly offers every unit of weight with respect to other compositions of gross energy above one times.Therefore, for example the ratio of fat is rather to have conclusively for the energy content of product in the meat product, and this energy content generally is meant " card " or joule/every unit of weight.In industrialized western countries, as the U.S., average food provides gets about 40% gross energy picked-up.The nutritionist recommends, and the energy that provides like this should be reduced at least 30%.

In the low calorie meat products that is limited, fat content is reduced to and makes the energy total amount be reduced to below half of conventional meat product (general fat content is between the 25-50%) energy content preferably about 1/3rd in the above.The total energy content of low calorie meat products of the present invention is lower than 700KJ/100g, preferably is lower than 600KJ/100g, is more preferably to be lower than 500KJ/100g, particularly is lower than 400KJ/100g.Fat in the low calorie meat products of the present invention offers the energy of total energy content less than 50%, is preferably less than 40%, is more preferably less than 30%, particularly less than 20%.

Be example below with the meat product prescription of specifying the content low in calories that requires.Should be known in that the actual energy of fat supply depends on the amount and the type of other compositions in the given meat product.In this article, " low in calories " speech be used for especially describing total lipid content (w/w) less than 15%, be preferably less than 10%, be more preferably less than 7%, relatively be more preferably less than 5%, especially less than 3% meat product.

Plant fat substitutes the characteristic of composition

Produce the low calorie meat products of the mixture that is limited above containing, the plant fat that mainly will select to be fit to substitutes composition, and it gives final low calorie meat products with physics and the organoleptic attribute identical with the higher fatty acid meat product of similar tradition.Plant fat of the present invention substitute composition can be an independent composition or contain dietary fibre (its ratio be at least fat substitute the composition dry matter weight 5% and starch (its ratio be at least fat substitute the composition dry matter weight 50%) blending constituent.Plant substitutes the weight ratio of dietary fibre in the composition and starch in 1: 32 to 1: 1 scope, and preferably 1: 20 to 1: 2, be more preferably 1: 15 to 1: 3, ratio is more preferably 1: 10 to 1: 4.

Plant of the present invention substitutes composition can the even scheduling that maybe can make the identifiable particle of essentially no sense organ, does not have fat basically, has the neutral taste and the color that do not influence the desired organoleptic attribute of meat product that makes.Herein " neutral taste " speech meaning promptly fat substitute composition very cause in low calorie meat products with limit above exist the most at high proportion the time, do not influence the taste of final low calorie meat products of the present invention yet, its authentication method is through the test of sensory test group, can not distinguish low calorie meat products and the difference of similar higher fatty acid meat product on the taste acceptance.

The another characteristic that fat substitutes composition is that it can be mixed into adhering mixture with other compositions." mixing " speech is used for describing when fat and substitutes and form smooth uniform monoblock when composition mixes with other compositions that adhering mixture is arranged, adding have in the adhesiveness mixture all water all stability be absorbed.

The plant fat that contains dietary fibre and starch substitutes composition, when giving product above-mentioned needed characteristic in preparation during low calorie meat products with above-mentioned limited amount, this mainly is to be that the basis is selected with the amount of wherein contained dietary fibre and starch and chemical and physical properties.

Fat substitutes the characteristic of starch ingredients in the composition

Starch is natural macromolecule carbohydrate, is the carbohydrate of stocking of plant, occurs with white particulate in plant, normally is made of line polymer (amylose) and branch polymer (amylopectin).The starch of different plant sources presents different physical characteristics and chemical composition.The maximum gauge mean value of cereal (as rice and corn) starch granules is 3-20 μ m, and root and stem tuber (as cassava, arrowroot root or potato) starch is 10-100 μ m.Therefore exemplify, the average particle size particle size of rice starch is about 4 μ m, and cornstarch is about 14 μ m, farina is about 100 μ m.When rising to 60-70 ℃ scope, temperature in water, expands gradually.Swelling is the symbol that water combines with starch: when temperature reaches this level when above, particle plays gelatification, forms a gelatinized corn starch or colloidal sol thus, and in general, granule expands slowly than bulky grain and expands under higher temperature.Individual other grain structure can be destroyed by mechanical means, and the particle after the structural deterioration very causes the trend that expansion and gelling are also arranged in cold water.Bulky grain starch such as farina are more frangible than starch granule (as rice starch).Through the heat treated pregelatinization and thereafter again the starch of drying (as commodity starch) be lower than above-mentioned being untreated at temperature levels and will expand rapidly and gelling during starch level.

Moreover the starch of different plant sources has different chemical compositions.Therefore, the distribution between amylose and the amylopectin may be different, and the content of lipoid also can be different.Lipoid is that difference on the characteristic is arranged between cereal starch and stem tuber or the root starch.The amylose of cereal starch is the compound of lipoid-amylose, and the lipid levels in stem tuber or the root starch is insignificant.Therefore, wheaten starch contains 0.23% ether can put forward component, and farina only contains 0.12%.The high relatively lipid levels of cereal starch can have its technical performance, for example in meat product as the water holding composition, because existing report, the degreasing of this starch has increased their moisture holding capacity and expansion rate (Lorenz etc., 1983, Starch/Starke, 35,123-129).

These physics and chemical characteristic based on the native starches of different plants, can be desirably in the used specific plant fat that is fit to of preparation low calorie meat products of the present invention and substitute the mean particle size of the contained natural formation starch of composition in the 10-200 mu m range, preferably in the scope of the 50-150 μ m left and right sides, and be substantially free of fat.The speech that " is substantially free of fat " refers to that the total amount of extracted by ether component of starch is less than about 15%(weight).

Starch or starch partly be amylose and amylopectin can be under the situation that adds or do not add chemical reagent heat denatured.Such processing can make starch product have and be applicable to character of the present invention.For instance, handle starch with acid (as sulfuric acid) and can make its partial hydrolysis, obtain thin boiling starch.Also starch oxidation for example can be handled with hypochlorite, obtained oxidized starch.

The derivative of starch can be the component that fat of the present invention substitutes composition, and this derivative can be a starch ester, as the acetic acid esters and the carbamate of starch, perhaps as a part of component; Can also be starch ether, as hydroxyalkyl starch." starch " speech herein is interpreted as it and comprises by the converted starch that limits above or converted starch portion and the starch derivatives that limits above.

Starch degradable after physical or chemical treatment is the little molecule that varies in size, for example hydrolyzed product.Starch can carry out chemical treatment and hydrolysis with organic or inorganic acid, and the hydrolysis of starch can be the result who handles starch with amylolytic enzyme (as diastase or dextranase).At the industrial useful starch chemical hydrolysis or the example of enzyme hydrolysis is maltodextrin.This term is used for describing monose and the polysaccharide mixture product of starch through chemistry or enzyme hydrolysis generation.Typical maltodextrin product contain be lower than 5%(weight) disaccharide and trisaccharide, about 95% than high-grade sugar.In this article " starch " also is understood to include the maltodextrin that is limited.

It is unsuccessful that inventor of the present invention finds to attempt in experiment to replace the fat in the meat product with maltodextrin separately, because this product does not resemble the receptible organoleptic attribute of consumer the higher fatty acid meat product.But as replacing fat with maltodextrin and dietary fibre with the mixture that is used for the starch weight ratio identical with the dietary fibre ratio that limits below, resulting lower calories prod has taste, tissue and the outward appearance identical with similar higher fatty acid product type.Therefore, the mixture of maltodextrin and dietary fibre is that interesting fat in the low calorie meat products of the present invention substitutes composition.

According to the present invention, containing 50%(weight at least) plant material of dried starch is that the fat that is fit to substitutes composition, and still, the preferential starch proportion of selecting is at least 60%, and very causing is at least 70%, particularly low calorie meat products.Yet should be understood that the ratio that contains dried starch is lower than 50% plant material and also can makes defined low calorie meat products with acceptable sense organ and physical characteristic.

Several characteristics that farina has make it be particularly suitable for preparing meat product low in calories, comprise that preparation has adhering meat product mixture.In this mixture, moisture holding capacity is a principal element.Must there be the material that binding ability is arranged of q.s or composition to exist in order to form with intrinsic and the fixed lubricious adhering mixture that has that closes of adding water dungeon.Meat itself contains intrinsic water in conjunction with component-myosin, and myosin is extracted out in mixed process in the presence of salt.In the meat product prescription of some types, the moisture holding system of this intrinsic water is not enough the effect, therefore, adds other water binding agent in mixture.This water binding agent can be selected from hydrocolloid, egg white, gelatin, flour, starch or collagen.

Farina has the highest moisture holding capacity in all starch, because the associating intensity between its starch molecule is minimum.For this reason, farina is used in the conventional higher fatty acid meat product and helps water holding, and its consumption is less, is generally the 1-5%(weight of meat product) in the scope.But need know that farina must not be compared with the said purposes of the present invention as this known application of water holding composition in the meat product.Farina can not replace fat when being used for higher fatty acid meat product, will cause the indirect minimizing of other components in proportions of final fat content and any adding even know any adding of the component except that higher fatty acid in the bottoming mixture.

Fat substitutes the characteristic of dietary fibre component in the composition

The present inventor finds to replace fat can not normally obtain having the above-mentioned required sense organ and the low calorie meat products of physical characteristic with the plant component of mainly being made up of starch or maltodextrin in experiment.But plant fat substitute composition except contain 50% or more a high proportion of dried starch, also contain at least 5% xerophagia and just can stably obtain these characteristics with fiber.Substitute useful especially dietary fibre/starch weight ratio in the composition 1: 20 to 1: 2 scope at fat, preferably 1: 15 to 1: 3, be more preferably 1: 10 to 1: 4.

Basically all plant materials all contain dietary fibre, particularly are contained in the cell membrane.The dietary fibre of this paper is the plant material that is used for describing anti-human digestive enzymic digestion.

Dietary fibre is a general name, and it comprises many unique chemical structures and feature physical property.The main composition of dietary fibre is the primary structure component of plant cell wall: cellulose, non-cellulosic polysaccharide, mainly be hemicellulose and pectin substance, and lignin.All dietary fibre components all are SNSP (NSP) except lignin.NSP usually is used as the actual indication of the dietary fibre content in the plant material, but must notice that NSP does not comprise lignin.The cell membrane of prematurity plant contains about 25% cellulose, 60% non-cellulosic polysaccharide and the lignin of trace.Ripe cell membrane contains cellulose near 38%, 43% non-cellulosic polysaccharide and 17% lignin.

Dietary fibre herein comprises intrinsic or synthetic polysaccharide, as pectin, antler glue, natural gum (comprising gum arabic, locust bean gum, guar gum, tragacanth gum, Karaya Gum), viscose glue, algal polysaccharides (as alginate) and modified cellulose (comprise cellulose fatty ether as methyl ether and ethylether, as the mixture of hydroxyls such as hydroxypropyl methyl ether, dimethyl hydroxyethyl ether, carboxymethyl ester, hydroxymethyl ether replacement ether and these ethers).

A special type Shi konjak sweet dew glycan of dietary fibre, the content of its glucomannans very high (surpass amount of dry matter 80%) is proposed as the gelling agent of some food product.But this fiber product is inappropriate as the dietary fibre component that plant fat substitutes composition in the present invention.For example when konjak sweet dew glycan and meat mincing mix be incorporated in mixes before or when carrying out gelling after the mixing, the denseness of resulting product is owing to very high viscoplasticity is subjected to severe impairment.Moreover the moisture holding capacity of ， konjak sweet dew glycan makes gel become spongy material at its gel or freezing or can reduce widely when thawing at the meat product that contains this gel, and this is known.Existing suggestion adds the konjak sweet dew glycan in the meat product prescription with the highly basic gel of pH9.0 to 10.4 or the form of pastel individually or with carbohydrate, does not allow in most countries but add this strong alkaline substance in meat product.At last, can imagine that adding this alkaline components in meat product is to cause meat product to produce unusual organoleptic attribute.Moreover, prepare meat product and comprise that the method for preparing Jian Amorphophalus rivieri gel will be very very to bother, therefore low than the benefit of method of the present invention.， konjak sweet dew glycan fails to become a part of the present invention for above-mentioned reasons.

Common dietary fibre source has: cereal, particularly soft tissue endosperm and kind skin; Fruit and vegetables, particularly soft tissue pulp, the lignified vascular tissue of part and cornified epidermal tissue; The seed in the soft tissue seed leaf and the endosperm wall of thickization.

In the plant material ratio of dietary fibre according to the kind of plant with maturity and different, for example potato contains the 2.5%(weight of having an appointment) dietary fibre, should be in the 11.6%(of dry matter weight weight) about, fresh carrot is about 2.1% NSP, the 18.3%(weight that is equivalent to dry), the dry substance as analysis for soybean powder and dried pea and so on contains 14% and 19% NSP respectively.In raw grains material, the NSP content of light flour is about 3.3%, and whole flour is about 10.4%, and wheat bran is about 41.7%, all is basic calculation with the dry weight.The ratio of NSP is about 2.1%(weight in the brown rice dry).

Dietary fibre has many physical property mass-energy to make it substitute the composition useful components using separately or be used in combination as fat when high starch proportion exists.From technological standpoint, the dietary fibre component can be divided into two main groups: (1) water-soluble component, comprise natural gum, pectin, antler glue, viscose glue and alginate, because they form the ability of hydrocolloid, these components are used as thickener, gelling agent or stabilizing agent in food industry; (2) water-fast basically component comprises hemicellulose and cellulose.The common feature of water-soluble fibre is them and the ability that can expand after water mixes.The character of this expansion is also referred to as moisture holding capacity, is meant the water yield that can absorb in the fiber.A critical nature about this problem is a hydrability, is a kind of function of the three-dimensional structure of fiber.Hydrability has reflected high moisture holding capacity.Being applicable to of the present inventionly has the water-fast dietary fibre product of commercial value to comprise pea fiber, Rhizoma Solani tuber osi fiber, cassava fiber, beet fiber and grain bran fiber especially.

It all is useful composition that two groups of above-mentioned dietary fibres substitute composition to plant fat of the present invention.Be to use the example of these two groups of fibers below.

Use contains dietary fibre dry ratio in 8-12%(weight) fat of scope substitutes the meat product that composition can obtain required quality, but because different market, the consumer selects to have very big difference to the tissue and the denseness of meat product.Because the ratio of dietary fibre can influence the characteristic of these products, dietary fibre can be very different in the suitable ratio that fat substitutes in the composition.Generally think, the low calorie meat products for preparing a best, requirement will have 5% NSP that fat substitutes the composition dry as minimum scale, but the NSP that is not precluded within the smaller scale in the adhering mixture can prepare some satisfied meat product of quality.Considering now that fat substitutes is lower than 5% NSP dietary fibre ratio and can be suitable for special product type as supplementary element in the composition, such food additive belongs to the one group of compound that is limited.Can think that the additive of the dietary fibre type in this product except its effect as food additive, can obtain the low calorie meat products of the characteristic of above-mentioned requirements when adding has in the adhering mixture.In the low calorie meat products of other types, higher dietary fibre ratio may be fit to, for example more than 15% NSP.

Dietary fibre can be its intrinsic form, and this speech refers to that it exists with native state, and without the chemical mode modification, the fiber of replacement is for example arranged; Acid, alkali or enzyme are handled; Perhaps esterification.

The useful plant fat of the present invention substitutes composition

It can be that water content is at least 70%(weight that plant fat of the present invention substitutes composition) the plant material of natural not branch, the component in the promptly natural composition does not have the fresh feed that changes.Such fresh plant raw material comprises the fruit as pumpkin and so on.The plant fat of the preferential natural non-branch of selecting of the present invention substitutes composition and is selected from plant tuber (as potato) and plant piece root (is Manihot esculenta root and Jatropha manihot root or arrowroot root as manioc root).The fresh plant raw material of this non-branch can be used as fat and substitutes composition and do not need any anticipating.But what obtain being fit to has an adhering mixture, considers that the boiling that raw material is carried out in advance is favourable.Starch expands through heat treatment, has increased the fatty moisture holding capacity that substitutes composition greatly.Time/the temperature conditions that is fit to of pre-boiling substitutes the type of composition according to fat and the type of the meat product that desire prepares is decided.For example the potato ingress of air of peeling was boiled 20 minutes or boiled in pressurization pot to being enough to obtain described identical softness when in air, boiling, to carry out pre-boiling.

Prepare will to give birth to before the mixture or in advance the plant material of the non-branch of boiling to pulverize be favourable.For example the potato of the boiling form with fragment or mashed potato can be added, for example can and all add entry or part adds the entry mixing and prepares it the potato of boiling.The plant material of the fresh non-branch that is suitable for such as the suitable temperature of the potato composition of boiling when adding mixture have difference with the type of prepared product.For the product of some type, it is favourable that the fat that adds boiling in 0-25 ℃ temperature range substitutes composition, to the product (as pasty product) of other types, just adds the composition that substitutes of boiling during Shang Zaire.

When the plant fat of selecting substitutes composition and is the plant material of above-mentioned natural non-branch, its useful especially ratio in the toughness mixture is in 10-70%(weight) scope in, preferably in 15-60%(weight) scope in, particularly in 20-50%(weight) scope in.

In one embodiment of the invention, plant fat to substitute composition can be that water content mostly is 20%(weight most) dried plant material.When using dried plant material, the amount that adds entry in mixture mainly increases to some extent by desired amount when using the fresh plant raw material.Generally speaking, require the extra water yield that increases to be equivalent to the fresh plant water content and dried fat substitutes the poor of composition water content.When selected plant fat substituted the dry ingredients that composition limited on being, the preferential ratio of selecting in adhering mixture is arranged was in 5-15%(weight) in the scope, 5-10%(weight particularly) scope in.

Being used for suitable dried plant fat of the present invention, to substitute composition can be the plant material that is selected from the non-branch of following plants: (its dry contains 50% starch and at least 5% dietary fibre at least, by weight) for plant tuber, piece root, grain and dicotyledon seed.The example of this raw material has: dried potato, Lens culinaris, wheat seed, rye seed, barley corn and whole-wheat product.Should understand, this dried plant material can dewater, pre-boiling or make very thin particle substitute the adhering mixture of having of composition particle so that make the fat that sense organ can not differentiate before usefulness.The intrinsic plant material that is selected from the dry non-branch of grain and dicotyledon seed when use when substituting composition, preferably uses maximum gauge mostly to be the particle of 2mm most as fat of the present invention.As above limit, plant of the present invention substitute composition be a kind of when it exists in mixture, have or can make the identification of noninductive sense particle all can denseness.This characteristic be considered to produce have can not with the main prerequisite of the low calorie meat products of higher fatty acid other denseness of like product phase region, water content is lower than 20%(weight), be selected from grain and dicotyledon kind granularity substitute composition greater than the plant of 2mm such as oatmeal can generate desired even denseness when using some conventional blend step.

From the viewpoint of producing, using the highest 20%(weight of water content) to substitute composition with the xerophagia that separates with the fibre blend plant be particularly advantageous for the separation dried starch of (as above-mentioned), when substituting as fat, it this starch/dietary fibre mixture can be mixed when composition prepares the low calorie meat products that above-mentioned sense organ and physical characteristic are arranged.This mixing-in fat substitutes that useful especially starch is flour starch (as cornstarch, farina and tapioca) in the composition.Generally speaking, the commodity starch product carried out processing by the expansion condition, may be favourable but be to use before mixing through precooking and/or carrying out dry starch in succession.

Said herein useful dietary fibre product is Rhizoma Solani tuber osi fiber, potato pulp, beet fiber, pea fiber, fibre and soya and cassava fiber.Potato pulp herein be meant by industrial farina autofrettage from the raw material potato with the starch extracting section come out the back remaining potato part.(by weight/weight) composed as follows of the potato pulp of typical industrial preparation: starch 30%, cellulose 20-25%, hemicellulose 10-15%, pectin substance 15%, ash content 5%, protein 5%.

In a special embodiment of the present invention, it is to measure use as a supplement that fat substitutes composition, promptly xerophagia be lower than with proportion of fibers 5% and/or the dried starch ratio be lower than the separation dietary fibre that replenishes q.s in the plant material of 50% intrinsic non-branch and/or separating starch and make plant fat of the present invention and substitute composition.

For example, dietary fibre content height but the low carrot of content of starch can be replenished with the separating starch of q.s.Equally, smart (in vain) rice and brown rice are starch-containing abundant cereals, but the content of dietary fibre only is about 0.8% and 2.4% respectively, and after the dietary fibre component above-mentioned with one or more replenished, it was useful substituting in the composition as starch ingredients at the useful fat of the present invention.When using a rice and a dietary fibre component mixture to substitute composition, preferably should before being added to other compositions of adhesiveness mixture, former rice be boiled at least as fat.Using pre-boiling or half-mature rice is easily, because just significantly reduced the boiling time of factory like this.

When the traditional higher fatty acid meat product of preparation, add the composition of the starch-containing and dietary fibre of in a small amount (2-3% heavy) usually as product, main purpose is to improve the absorption that adds entry.This composition also can add in the low calorie meat products of the present invention.Should be understood that when this composition exists, their shapes on the plant fat that limited substitute the part of composition.

For making the lower calories prod of the present invention of desired storage period, plant fat substitutes the corruptibility microorganism that composition mainly will have the pollution of low content.Therefore require before being used to produce, this composition to be carried out the processing that depollutes of chemistry or physics, it is desired low-level that microorganism is had, the useful example that depollutes be with mechanical system remove the soil attaching, with the gas treatment and use the ionization radiation of depolluting of oxirane and so on.Through using, above-mentioned starch-containing and composition dietary fibre of the present invention has satisfied all requirements that optimal fat substitutes composition: above-mentioned fat substitutes the taste and the local flavor of composition; Neutral color.For this reason, they have constituted the big relatively part in the low calorie meat products prescription and have not influenced taste and the local flavor relevant with meat and flavouring, seasoning matter etc.The present invention even also find with respect to the higher fatty acid meat product of routine, can reduce widely by the flavouring in the prepared meat product of the inventive method and the amount of seasoning matter.This surprising effect can be attributed to the minimizing of fat content, and fat generally can increase because of adding local flavor regulates the taste and the flavor intensity of composition.

Plant fat substitutes composition and has desired technical characteristic when using by the present invention in addition.The tissue, the outward appearance that have adhering meat product mixture that final products are had that this composition and meat and other compositions (comprise and add entry) combine and provide, culinary art productive rate, freeze-stable at least with the equating of the higher fatty acid meat product of routine.The present invention even find that water holding activity that fat substitutes is so high so that can reduces the adding of conventional water binding agent or save.

The present inventor shockingly finds again, and sensory test group can not feeling to distinguish by the fat in the low calorie meat products of the present invention's preparation and substitute fat globule in the higher fatty acid meat product of composition and conventional method preparation with them.Its prerequisite is that fat substitutes composition has even denseness and do not have the sense organ identification when adding mixture particle, perhaps is to be ground into the unidentified particle of sense organ easily in process of the present invention.

On the plant fat that the limited required amount that substitutes composition be the type that depends on the meat product that will prepare, the highest amount of allowing price and other compositions (comprising following supplementary element) and characteristic.As above narrate, the variation that fat substitutes the composition of composition in particular concerns the content of starch, fiber and dry, so the required amount that plant fat substitutes composition also can change according to the composition that selected fat substitutes composition.For example, the technical characteristic of identical specific low calorie meat products can substitute composition with two kinds of different fat with quality and obtains with different ratios.

Meat composition in the low calorie meat products

In above-mentioned meat product mixture, the ratio of fat free broken lean meat is the 20-95% of mixture basically, preferentially selects 25-70%, particularly 30-50%.The definition of meat herein is the animal tissue that mainly is made up of muscle and/or edible internal organs, and edible internal organs are to comprise internal organs such as liver,kidney,spleen, brain, tongue, pancreas, and the water content of said animal tissue is basically as the water content of surviving animals tissue.Meat can be selected from the animal of any kind of, thinks edible meat according to culture and traditional habit.In order to be fit to use in the present invention, meat must be thin and cannot see fat basically.If meat product low in calories is the animal food of feeding carnivorous pet, as the food of dog and cat, can use the lower meat product of price, comprise the internal organs product, the internal organs product is that the not acceptant food of people produces as intestines, stomach, genitals or respiratory apparatus.

In meat-packing industry, " lean meat " generally be used to describe musculature is preponderated and with the very little different amounts of connective tissue and ratio adhere to around the meat of fat.Should be understood that meat is thin has sizable difference to what degree.The used lean meat of the present invention is interpreted as main by muscle or organs and tissues and the meat of the connective tissue of intrinsic fat (as rejected all visible fat basically with cutter) around having removed with mechanical means of adhering to arranged.But should be understood that make in the meat product total fat content in the above in institute's restricted portion the meat of (if considering ratio of meat in the specific products prescription) comprise within the scope of the invention.But fat is contained in most animal muscle tissue (intracellular) in cell, (intercellular) is embedded with fat between muscle cell, this " inside " fat content can not be removed with mechanical means, and generally contain 1-10%, the anatomical location of the kind of apparent motion thing, age and raising condition and this muscle and deciding.The fat that should be understood that this inside is to be included within " lean meat that cannot see fat basically " speech.

If can cook on demand before system meat product mixture when more than the meat of Xian Dinging can with raw meat or be suitable for preparing the specific products type, the cooking method that is suitable for is as boiling, fry in shallow oil or pressurizeing and cook.In use, the meat composition can be any temperature between 0-100 ℃, and very causing can be freezing state.

The meat that adds when preparation has adhering mixture has been that its granularity of having broken into pieces should be allowed effective mixing, further pulverizing can be arranged in mixed process that this is very important.Pulverization is to cut or mill in the milling device that is fit to cutter to make granularity reduce to 5mm or following.The meat of pulverizing did not all carry out dehydration wholly or in part in any stage, and this is considered to important, because know in the art, and the rehydration of dehydrated meat can not the reentry desired physical property of non-dehydrated meat, for example moisture holding capacity.

On cannot see fat in the low-calorie cpd that limited basically the ratio of lean meat in the scope of 20-95%, actual ratio mainly depends on desired meat product type and maximum is allowed price.The meat of specific meat product type can be selected from single animal varieties, specific muscle/internal organs of this selected animal or different muscle and/or organs and tissues can be used in this case, meat mixtures can be wished in meat product of the present invention, to use in other cases more than a kind of animal varieties.

This method to add entry can be the running water of using always or cooked meat or the water of plant, so just can add mixture to the low-molecular-weight fragrance matter, the minerals and vitamins that are dissolved in the base.It is favourable keeping the low temperature of mixture when mixing.Add all or part of frozen water and can make the mixture cooling, the ice of adding is trash ice preferably.The ratio that adds entry according to the present invention in this process is at 10-50%, preferentially selects 15-40%, particularly 20-30%, and actual ratio depends primarily on certain products type and the desired ceiling price of product.

The salt component of low calorie meat products

In this article " adding salt " speech food-grade of being interpreted as food-grade composition, sodium chloride-containing and the additional salt of main sodium chloride-containing food-grade of forming or containing one or more alkali metal or alkali salt form-contain differ from sodium chloride basically with sodium chloride forming by other salt of identical saline taste.The Essential Terms that the salt of main sodium chloride-containing is formed are salt.

The salt that is limited on adding in most of meat products has several purposes: help to extract myosin from meat, improved the moisture holding capacity in the product thus; The adding of salt has produced saline taste, is the taste of most consumers hobby; The existence of salt can partially or completely stop putrefactive microorganisms, and antisepsis is arranged.

According to the present invention, the adding salt content that adhering mixture is arranged in the scope of 0-4%, preferably 0.5-3%, particularly 1-2%.

It is favourable that the salt that is limited on adding in some product is aided with nitrite and/or the nitrate form of the alkali metal salt of potassium nitrite or sodium and/or potassium nitrate or sodium (for example with).Such salt is referred to as " pickle salt " (Curing salt) in meat-packing industry.The nitrite and/or the nitrate that add have antisepsis, particularly prevent undesirable anaerobe such as clostridium botulinum (Clostridium botulinum).In addition, having of nitrite in the red meat product and/or nitrate helps keep the natural red of this meat product.The suitable ratio of nitrite in the pickle salt and/or nitrate is at 0.5-2.0%.Therefore pickle salt contains 0.6% natrium nitrosum in the specific specific embodiments of the present invention.

Though generally wishing for above-mentioned reasons has a certain proportion of adding salt in the meat product prescription, a large amount of sodium ions that absorb the salt form every day can become and healthy relevant problem.In industrialized country, the sodium ion that absorbs from meals is higher than physiological requirement and desirable amount widely, simultaneously other ion such as the potassium ion intake that often is lower than recommendation again.This unbalanced ion in the diet is often formed makes the particularly potassium content in total diet reduce this fact widely owing to the refining further of ever-increasing salt in the food product and paddy product.Unbalanced ion composition is considered to cause cardiovascular disease, as hypertension and rotten disease.Therefore have and reduce necessity that sodium absorbs and/or increase potassium absorbs in the diet.

The method of finishing this necessity is to reduce the content of salt in the meat product.Inventor of the present invention have been found that to obtain the saliferous ratio be lower than the typical case be used for higher fatty acid meat product content low calorie meat products of the present invention and do not damage basically above-mentioned desired be possible with the effect after the salt (comprising saline taste).The plant fat that contains dietary fibre/starch substitutes composition, can correct unbalanced diet ion composition in certain degree ground, that is plant fat to substitute composition be to have the high composition that contains the potassium ratio with respect to fat, for example Ma Lingzhu contains about 400mg potassium/100g, and pork fat only contains about 25mg potassium/100g.

Finishing the other method that reduces the requirement of sodium content in low calorie meat products is to add to be made up of by the food grade salt that other cations replaced the wherein major part of acceptable saline taste or the sodium ion of at least a portion.The food grade salt that this sodium content has reduced is formed and can be referred to as salt and substitute composition.Cation in this composition can be selected from alkali metal (as potassium) and/or be selected from alkaline-earth metal (comprising magnesium and calcium).Cationic adding is as the organic salt form of lactate or tartrate or comprises chloride and the form of the inorganic salts of sulfate.Should be understood that this accurate composition that is used for the composition that sodium content of the present invention reduced can unrestrictedly change, selected composition depends on the selectivity of certain product and indivedual Market Consumer.

Pet food product low in calories

In a specific embodiments of the present invention, low calorie meat products is a pet food product low in calories." poultry " speech herein is meant the carnivore as dog, cat and so on.Human needs's meat product composition and pet food product are that some quite big difference is arranged between forming.With the meat product contrast that the mankind consume, the pet food product of most industrial preparation is the wholewheat flour product, and its composition must comprise whole nutritional requirements of the pet of closing evenly.Moreover typical pet food product has low relatively fat content.Therefore, for example the whole wheat dog food is formed and can mainly be comprised following nutritional labeling (weight %): protein 7.0-13.0%, fat 4.0-6.0%, carbohydrate 2.0-7.0%, water 71.0-84.5% detests branch 2.5-3.0%, yet, the fat content that indicates scope provides the content of product gross energy widely, so be necessary to consider that research has the dog food that has reduced fat content (with respect to above-mentioned ratio) and forms.

The important requirement that the pet food product runs into is the high acceptance of pet.In pet food industry, product is to test through the group that supporting animal is formed, to understand the acceptability of product: in the present invention, do not substituted into the product that branch replaces with fat basically during the acceptance test of the low calorie meat products of pet food product in just being usually used in the industry worker and have identical acceptability.

Main contribution to pet food product fat content is butchered and fish industry internal organs composition from proteinaceous, as lung, neck, liver, poultry and fish trunk.These fat contents of giving birth to raw material can have very big difference.The fat content of the chicken trunk that is for example provided can be in the scope of 8-35%, and the fat content of pig lung is in the scope of 3-9%, and this fat generally can not be removed with mechanical means.

It is the pet food of proteinaceous composition that " low calorie meat products is a pet food " herein is interpreted as cannot see fatty lean meat basically, the fat content of the lean meat of selecting can obtain fatty amount maximum 10% when this composition adds in the mixture according to the above ratio, excellently advance to select maximum 7%, more preferably select maximum 5%, further preferential selection maximum 4%, very cause and more preferably select at most 3%, override selects at the most 2%, particularly 1.5% fat content.

The preparation method of low calorie meat products

The invention still further relates to the preparation method of low calorie meat products, this method mainly comprises:

1) will cannot see fatty broken lean meat basically; The plant fat that contains dietary fibre and starch (weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of dietary fibre is that plant fat substitutes the 5%(at least of composition dry matter weight with SNSP (NSP) mensuration), the ratio of starch be plant fat substitute the composition dry matter weight at least 50%, this fat substitutes composition can be had or can make the even denseness that does not have sense organ can recognize particle basically, and said composition can mix with other compositions; Optionally add salt; Optionally add water and be mixed with-mixture, in mixture:

(a) the ratio of pulverizing lean meat that cannot see fat basically is in the scope of 20-95%,

(b) plant fat substitutes components in proportions in the scope of 5-80%,

(c) ratio that adds entry (as add) is in the scope of 10-50%,

(d) ratio that adds salt (as adding) is in the scope of 0.1-4%,

Low calorie meat products as preparation is to smear meat product, then preferably follows these steps to mix:

(ⅰ) with vegetable oil (its amount is for there being the 0.5-3% of adhering mixture, and temperature is at least 50 ℃ water and albumen powder mixes, and obtains first pre-composition of emulsion form,

(ⅱ) lean meat, the plant fat that will cannot see fat basically substitutes composition, adds salt and adds entry and be added in the said emulsion, the toatl proportion that adds composition be at least composition (ⅰ) and (ⅱ) weight 95%,

(ⅲ) with composition (ⅰ) and (ⅱ) mix to make and obtain second pre-composition, this second pre-composition contains the fat that equally distributed thick meat grain and average largest diameter be at least 5mm and substitutes composition,

Second pre-composition that will obtain when needing is milled by the high speed grinding mill, makes mixture,

2) optionally add one or more other compositions in mixture, obtain the meat product mixture thus, wherein other components in proportions are preferentially selected the scope of the scope of 2-15%, particularly 3-10% in the scope of 1-15%,

3) resulting meat product mixture is sub-packed in the suitable packing of size,

4) optionally the meat product mixture is carried out anticorrosion and/or culinary art before packing or after the packing and handle to obtain fat content and mostly be 15% low calorie meat products (if hamburger product) and fat content most and mostly be most 10% low calorie meat products (if not hamburger product), condition is:

If (ⅰ) lean meat is the product of the flesh of fish, fat does not contain sclerosis fat; (ⅱ) dietary fibre Bu Shi konjak sweet dew glycan.

As mentioned above, mixture wherein also is provided is the low calorie meat products that adhering meat filling mixture is arranged in the present invention.Therefore the present invention also provides the method for preparation, and this method comprises:

1) will cannot see basically fat broken thin in; The plant fat that contains dietary fibre and starch (its weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of dietary fibre is that plant fat substitutes the 5%(at least of composition dry matter weight with SNSP (NSP) mensuration), the ratio of starch be plant fat substitute the composition dry matter weight at least 50%, this plant fat substitutes that composition has or can make the even denseness that does not have the particle that sense organ can recognize basically, and said composition can mix with other compositions; Add salt and add entry and carry out the mixed adhering meat filling mixture that has, in adhering meat filling mixture is arranged:

(a) the ratio of broken lean meat that cannot see fat basically is in the scope of 20-90%,

(b) plant fat substitutes components in proportions in the scope of 5-80%,

(c) ratio that adds entry is in the scope of 10-50%,

(d) ratio that adds salt is in the scope of 0.1-4%,

Low calorie meat products as preparation is to smear meat product, then follows these steps to mix:

(ⅰ) water and the albumen powder that vegetable oil (its amount is for there being the 0.5-3% of adhering mixture), temperature is at least 50 ℃ mixes, and obtains first pre-composition of emulsion form,

(ⅱ) lean meat, the plant fat that will cannot see fat basically substitutes composition, adds salt and adds entry and be added in the said emulsion, the toatl proportion that adds composition be composition (ⅰ) and (ⅱ) weight 95%,

(ⅲ) with composition (ⅰ) and (ⅱ) mix to make and obtain containing second pre-composition that fat that equally distributed thick meat grain and average largest diameter be at least 5mm substitutes composition,

When needing second pre-composition is milled by the high speed grinding mill, has obtained adhering meat filling mixture,

2) optionally add one or more other compositions in adhering meat filling mixture is arranged, obtain the meat product mixture thus, wherein other components in proportions are preferentially selected 2-12%, particularly 3-10% in the scope of 1-15%,

4) optionally the meat product mixture is carried out anticorrosion before packing or after the packing and/or culinary art is handled and the low calorie meat products that is lower than 10% to fatty amount.

When production contains the conventional meat product of vast scale fat, each mixing resultant that becomes has formed all even moderately stable fat-water-protein emulsion, the subject matter that will solve when producing this higher fatty acid conventional meat product problem and the emulsification problem of fat in mixture that to be water absorbed by meat and other compositions.Water be absorbed with several mechanism, in the presence of Free water and salt, produced release in conjunction with the muscle component myosin of intrinsic water, this is an one; Directly add the water holding composition, this be its two.The most normal have plenty of two kinds of mechanism and use simultaneously.Traditional water holding composition is a phosphate, particularly polyphosphate, flour or farina.To in higher fatty acid meat product, obtain stable emulsification, be necessary in mixture to add the emulsified component that is fit to, very cause the time marquis that intrinsic albumen mass-energy in meat has effect to a certain degree.The emulsifying agent that adds can be selected from a big class chemical addition agent, limited by the strictness of food law but add additive in meat, and have additive can be subjected to a large amount of consumers' detest in the meat product.Normally used naturally occurring emulsifying agent composition belongs to protein-based in the meat product production, can be zoogenous milk proem or the caseinate that exists with the milk powder form, perhaps can be plant source, for example soybean protein.

Yet, the technical method that adopts in the industrial production of the higher fatty acid meat product of tradition is the preparation that can not directly not be applied in the meat product of low-fat content, for on limited by being different from higher fatty acid meat product mixture forming of adhering mixture in following several importances: fat content is too low, and mixture can not constitute fat-water-protein emulsion; Fat with low relatively dry matter content substitutes the result that composition replaces the fat of high dry matter content, and its total water content may be quite high.Should be known in that back one problem is tangible especially in substitute the fatty at high proportion product of composition replacement with plant fat.Therefore, when prepare the method for low calorie meat products, inventor of the present invention will face many technical problems so that the adhering mixture that has that is limited can be provided in research, and its solution can't find in the technology of now higher fatty acid meat product.

According to method of the present invention, these problems comprise that with the method that several advantages are provided simultaneously removal or minimizing technology auxiliary element have obtained solution.Therefore, the ratio of fat is reduced to limited low-level and just can correspondingly reduces emulsifier component or the antioxidant that in mixture, adds.Moreover the moisture holding capacity that the fat that contains dietary fibre and starch substitutes composition is that the necessity of so high other water holding compositions that limited to cause in the adding has reduced or eliminated.Another aspect of the present invention is to make the content of flavor enhancement and seasoning matter reduce to some extent and do not influence the local flavor relevant with the higher fatty acid meat product of traditional preparation process by the low-fat content in the meat product of the present invention preparation.This be economically with health on advantage because the price of these compositions is relatively higher and often polluted by a large amount of Institute of Micro-biology, the bacterium that for example is difficult to the formation spore eliminated pollutes.At last, the preferential fat of the selecting high moisture holding capacity that substitutes composition means salt content is reduced to a quite low level that is lower than conventional higher fatty acid meat product salt content.In latter's product, salt content is generally in the scope of 2-5%, and by the product of the inventive method preparation, and salt content is preferably in the scope of 1-2%.

Must know that accurate component prescription is different with technical step accurately, but does not all leave category of the present invention in the whole bag of tricks.From the viewpoint of technology and consumption, meat product can be divided into several classes, for example sausage product; The meat product that can cut into slices (as Xue Folao (Saveloy), a kind of smoked ripe dry sausage that pungent is arranged); The product that can smear is defined as the product of consistency, it can be scattered in a pantostrat (for example liver paste, meat paste, meat pulp and meat slurry) and hamburger product with cutter on bread.

Various product has its common feature, these features be because of the composition of heterogeneity and specific procedure of processing resulting.For example want to prepare a kind of sausage, its tissue can provide when chewing the sensation that " opposing " arranged, this product of preparation adhering mixture is arranged the time step taked should make the contained particle of resulting mixture can the sense organ identification, for example greater than 0.5mm.In the prescription of higher fatty acid sausage normal add fatty pericarp and such as other structure organizations of cock skin etc. to obtain but this " opposing ".Inventor of the present invention regulates milling when mixing degree makes the size that the meat grain that obtains limited on having and/or adds the structural agent (as granular albumen) that is fit to has prepared the sausage low in calories of homologue.

The meat product of smearing low in calories by the inventive method preparation has an interesting feature, and its denseness and the smearing property that obtains thus are not subjected to the influence of low tempertaure storage basically.Think that this good feature mainly is because the low-fat content in the product.Contrast with it, higher fatty acid smear that meat product then has the trend of hardening and when low temperature owing to fatty smearing property of hardening is relatively poor.

In the method for the traditional higher fatty acid meat product of preparation, it is very crucial keeping low temperature when composition mixes.Obtain stable fat-water-protein emulsion, temperature preferably 0-10 ℃ scope, remain on temperature this scope, is necessary to add ice cube at mixture.But the present inventor finds, what limited in the preparation low in caloriesly there is no need very carefully temperature to be remained in the above-mentioned narrow range when adhering mixture is arranged.Suitable have adhering mixture to make in mixing temperature is 0-25 ℃ scope.

In a special specific embodiments of the present invention, the method can be included in the adhering mixture and to add the composition that one or more are selected from following one group other: sense organ can be recognized the culinary art of particle or the vegetables of not cooking, water binding agent, structural agent, anticorrisive agent, flavor enhancement, seasoning matter, meat filler, flavoring agent, sweetener, colouring agent, vitamin, cigarette and curing agent, make the scope of the ratio of the supplementary element in the meat product mixture at 1-15%, preferably 2-12%, particularly 4-10%.

In many, add vegetables in the product as nutrient source or flavoring ingredients, for example the vegetables that in some types of sausage, meat pie, fish cake or meat cake, add.Can use any suitable vegetables or several vegetable portions thing.If desired or in case of necessity, can add the good composition of retentiveness, as flour, polyphosphate, comprise the gelling agent of antler glue or starch.The selection of flavor enhancement and/or seasoning matter will be decided according to the taste that certain products type and consumer like.For example (but being not limited thereto) flavor enhancement can be selected from onion, garlic, celery, caraway or capsicum, and seasoning matter can be selected from pepper, Salvia japonica, ginger, thyme or nutmeg.Other supplementary elements that can add have meat filler (as cereal preparation, cereal derivative, the vegetable protein that structure organization is arranged, milk derivative); Flavoring agent (as MSG, hydrolyzing plant/vegetable proteins, autolysing yeast extract); Sweetener (comprise natural sugar or glutose, dextrose, as the synthetic sweetener of cyclamate and so on); Colouring agent (as natural or synthetic dyestuffs); Vitamin, cigarette and curing agent (as natrium nitrosum).The anticorrisive agent that is fit to comprises as benzoic acid and sorbic acid and Bacteria Culture body (adding has the organic acid that produces in the adhering mixture as lactic acid or acetate and so on).

In special low calorie meat products, also wish in mixture, to add other animal tissue's compositions as flavor enhancement.For example liver is added sausage or meat pie so that obtain desirable special taste and local flavor.

Prepared meat product mixture can be sub-packed in the sizeable packing, and this suitable packaging group is similar to the packing of conventional meat product.The selection of packing preferably for specific products of the present invention will be carried out it according to the general standard in present technique field.

This method can also be included in before the packing or the preservative treatment of after the packing meat product being carried out when needed, and this processing can prolong the shelf life (with respect to undressed product mixture or product) of product mixture or product.Preservative treatment comprises heat treatment, freezing, system jar, radiation or smoke curing.These processing methods can be undertaken by the conventional method that is used for food industry.Obtained instant product after the preservative treatment in some cases, the product after preservative treatment under the other feelings also must have further cooking process, as be dipped in boiling water, fry in shallow oil, spirit is roasting, baking and handling in micro-wave oven, could supply consumption then.

In a special specific embodiments of the present invention, provide a low calorie meat products, fatty toatl proportion wherein is less than 10%, and the taste, tissue, moisture holding capacity and the outward appearance that have the higher fatty acid product of similar routine basically, its preparation are according to being substantially similar to above-mentioned the inventive method.

Because being suitable for preparing, preceding method has the conventional higher fatty acid meat product type wider low calorie meat products type of scope identical or better sense organ and physical characteristic basically, so low calorie meat products of the present invention comprises any meat product, as long as what obtain is the substitute product low in calories of conventional higher fatty acid meat product.The example of this lower calories prod has: sausage, paste, meat-patty, pork luncheon meat, meat cake, fish breast, fish cake, hamburger product, meat pie and burger.But must know, also can not leave scope of the present invention and conception and prepare other product type.

On the preparation method that limited obtained having with the basic identical low calorie meat products of taste, tissue, retentiveness and external appearance characteristic of conventional higher fatty acid product type, as describing in detail, the product basic composition that is limited has the advantage (comparing with the product of high fat content) in several nutrition, and is low as metabolisable energy; Fat (comprising cholesterol) content reduces; The minimizing of salt or other additives selectively (as water binding agent or emulsifying agent).High water holding activity is to measure a significant factor of culinary art productive rate, and the definition of culinary art productive rate is the weight difference of culinary products and culinary products not.Have the loss of water, protein and fat when the conventional higher fatty acid product of culinary art, the degree of loss is decided by the stability of protein-fat-water emulsion.Being actually in product of the present invention does not have protein to lose, and this is because the low cause of its content.The present invention also shows, and the water of " meat jelly " form and the loss of protein are the losses that is similar to or is lower than conventional higher fatty acid meat product.Reduce the addition of water binding agent or save the back situation also identical.High moisture holding capacity also reflects the freezing and high stability of thawing repeatedly.Said herein stability refers to that the architectural characteristic of product remains unchanged and do not have big water loss.

The preparation method who smears meat product low in calories

Have found that, but the method for the sausage class types product slicing product low in calories that is limited in the preparation and hamburger product can not be used to prepare the meat product of smearing low in calories as liver paste and so on immediately, particularly when this spread product contains edible oil.But also find, in spread product low in calories, add edible oil (its amount is the 0.5-5% of product weight) and help very much to obtain desirable smearing property.

When attempt by the preparation of this method contain edible oil low in calories when smearing meat product, can not normally obtain the adhering mixture that has that limited, yet, further experiment is found, can obtain liver with following step and stick with paste the used adhering mixture that has: (1) is edible oil in a small amount, and boiling water and caseinate are mixed as one to stablize smooth emulsion; (2) add liver (whole liver), the plant material of the natural not branch that pulverizes does not in advance substitute composition and supplementary element optionally as plant fat, in a rotatable propeller is loaded on the container of bottom, mix and liver and plant fat are substituted become to be divided into the coarse granule shape and be evenly distributed in the resulting emulsion of step (1), (3) the resulting mixture of step (2) is ground by the high-speed grinder that is connected in mixer outlet at bottom place, passage by grinder is to apply vacuum to work in the container of rotatable propeller is arranged at the bottom, chippyly has adhering liver low in calories to stick with paste mixture to be sent to filling equipment with its suitable container and toast liver and stick with paste of packing into resulting then.Can imagine that this method also can be used for preparing other meat products of smearing low in calories.

Therefore, it is that the plant that is fit to that preparation the present invention smears meat product substitutes composition that the composition that is limited on having and the plant fat of characteristic substitute composition, and plant component is pressed the amount that is limited and added the meat product of smearing that obtains required sense organ and architecture quality (comprising the trend that does not contain the class ester in the product) and required smearing property.

In this article, the speech of " smearing meat product " refers at an easy rate it to be scattered in cutter the edible meat product that contains that has consistency substantially of a pantostrat on bread for example.The example of smearing meat product comprises that liver is stuck with paste, meat is stuck with paste and slurry (p S).Should be appreciated that smearing meat product and can containing as the paste of some type of routine and the bigger block in the slurry of consistency arranged basically.

The meat product of smearing that family produces has many diverse ways, and suggestion is stuck with paste (a kind of spread product) by following formulation Denmark liver:

Pork liver 500 grams

Ripe potato 200 grams

1 of onion

0.4 liter in milk

1 in egg

2 eggs of albumen

Salt and pepper

, repeat once pork liver, potato and onion chopping with masticator.Add salt and pepper, egg (accomplishing fluently) and milk, stir, then resulting mixture was toasted 1 hour at 170 ℃.But the two all will have certain standardization and simplification the kind of the industrial production requirement method of the meat product that can smear and its contained composition (egg does not require as composition), and indivedual composition and the price of production phase also are decisive important.In practice, industrial smearing property of smearing meat product often depends on the existence of a certain amount of edible oil.The conventional method that meat product is smeared in industrial production is that various compositions (as edible oil, water, starch, meat etc.) are mixed, and when needing the mixture that obtains is ground and carries out anticorrosion subsequently or culinary art is handled, as baking.

But, narrate according to last, conventional method usually can not obtain the satisfied meat product of smearing that relates to physical arrangement and organoleptic attribute of quality, one of them shortcoming is that edible oil or the fat that derives from the meat that is limited have separation or from the resulting trend that sweetens off the meat product of smearing, the result makes edible oil and/or animal tallow accumulate in the surface of product.

According to the present invention, the meat product of smearing low in calories that does not have an above-mentioned shortcoming can meet the requirements and economic method is produced with one very much.If the plant that is limited on using substitutes the words of composition, mix and to be divided into a stage and to carry out, form the emulsion of edible oil-water-protein component in the initial period, and then emulsion and meat, the plant that limited down substituted composition, additional water, salt and optionally other substitute composition and mix.To make an explanation in following.

According to said method process and to make edible oil combination effectively, so just, make it ability that produces smearing property and the separation that does not have leaching tendency or edible oil are basically arranged, and obtained the method for the product that haves a great attraction on the very economical production sense organ.

Therefore, the present invention can be defined as preparation method of smearing meat product low in calories in this regard in more detail, and this method comprises the following steps:

(1) edible oil, temperature being at least 50 ℃ water and water content, mostly to be 20%(most be basic calculation with the albumen powder) albumen powder mix, obtain first mixture of emulsion form,

(2) emulsion with step (1) mixes with following each composition,

Basically cannot see the lean meat of fat, its ratio is in the scope of 20-90% of product weight,

The plant fat that contains dietary fibre and starch (weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of dietary fibre is at least plant and substitutes the 5%(of composition dry by SNSP (NSP) mensuration), the ratio of starch is at least plant and substitutes 50% of composition dry, it is the composition that has or can make the even denseness that does not have the particle that sense organ can recognize in smearing meat product basically that this plant substitutes composition, the amount of this composition is the scope of the heavy 5-80% of product

Water, its ratio are the scope of the heavy 10-50% of product,

Salt, its ratio are the scope of the heavy 0-4% of product,

One or more supplementary elements optionally, its toatl proportion are the scope of the heavy 1-15% of product, and the emulsion of step (1) contains maximum 5% resulting mixture,

The mixture that grinding is obtained is made and is contained the meat grain and the plant that are evenly distributed basically and substitute mixture of ingredients in case of necessity, and the maximum gauge of meat grain is at most 1cm in this mixture,

(3) optionally other supplementary elements are mixed with the resulting mixture of step (2),

(4) optionally resulting mixture is divided in the suitable packing of size,

(5) optionally carry out the mixture after the resulting packing anticorrosion and/or the culinary art processing.

Japanese patent application No.63-990 once advised using an emulsification that contains edible fat and edible oil to form as fat and the oily paste product that composition prepares the meat that is low in fat content that substitutes, and the ratio that emulsification is formed is the 5-15% of product.But in this article, what must emphatically point out is, the emulsion of step (1) does not substitute composition as fat and adds, but as a kind of method that obtains desired smearing property.The generation of this effect be the ratio when the emulsion of the present invention that adds mostly be product most 5%, when preferentially selecting 2-4%.If it will be disadvantageous that the ratio that adds is higher than the ratio that is limited, because this will increase the heat of low calorie meat products of the present invention significantly.

Operable edible oil is any fatty acid ester, comprise animals and plants fat and (being typical 10-20 ℃) is liquid under the environment temperature the oil of finding in meat-packing plant usually, comprise that sunflower oil, soya-bean oil, olive oil or grape-pip oil or fusing point are at the last environment temperature that limits animal lipoid up and down.

Smear the desired total lipid levels of meat product according to what will prepare, the amount of the vegetable oil of adding is preferably in the scope of the heavy 0.8-3% of product, and preferential what select is scope at 1-2%.

To in step (1), obtain useful emulsion, adding temperature, to be not less than 50 ℃ water be favourable, the preferential water temperature of selecting is the scope at 70-100 ℃, if use the plant of pre-culinary art to substitute composition in step (2), the water that adds in step (1) and (2) was preferably cooked the pot water that plant substitutes composition in advance.In an optimum implementation of the present invention, the water yield that adds in step (1) is in the scope of the heavy 1-3% of product.

Used albumen powder can be the animal and plant albumen dry powder of any food-grade in the step (1), as caseinate, globulin, soybean protein or pea protein, but be fashionablely can not produce unacceptable taste and local flavor for smearing meat product when they add with above-mentioned maximum amount to the major requirement of these compositions.What use in an optimum implementation of the present invention is caseinate.Water content is lower than the scope of 20% the consumption of albumen powder in step (1) 0.2-2% that preferably product is heavy, the preferential scope of selecting of deciding the heavy 0.3-1% of mixture.

At other is not to smear in the low calorie meat products of meat product, and the lean meat that generally preferably will cannot see fat before preparation has adhering mixture basically grinds.The meat that is used to prepare spread product low in calories can be the piece that mixes with the emulsion of step (1) and the form of group.This cube meat or meatball are everlasting has supply in the meat industry, is the leftover pieces after the specific cutting.The maximum gauge of this leftover pieces is in the scope of 5-15cm.Interior piece herein can be the edible offals of monoblock, as the liver of monoblock or the kidney of monoblock.

In preparation step (2) of smearing the meat product method low in calories of the present invention, be that the emulsion of step (1) and meat, plant are substituted composition, additional water, salt and optionally a kind of or how other compositions mix, in case of necessity resulting mixture is ground, produce and contain the meat particle that is evenly distributed basically and the mixture of plant component, the maximum gauge of the meat grain in this mixture is 1cm to the maximum.

In a specific embodiments of this method, mixing is to prepare emulsion in the cartridge type grinding container that a bottom that two leaf rotatable propellers of root face are housed is taper, then with the meat of emulsion and whole meatball (as whole pork liver) or whole vegetables (as whole ripe potato) and plant component, additional water, salt and optionally one or more supplementary elements mix.Because angle of rake rotation produces the meat of part pulverizing and/or the coarse granule of vegetable constituent, its size as above limits.When needing, available abrasive method will go up resulting mixture and further pulverize, and in an optimum implementation be resulting mixture is pulverized carefullyyer to smear the meat product mixture to produce by the milling apparatus that is fit to.Be by a high-speed grinder in a special embodiment of the present invention with the meat product mixture of smearing low in calories, high-speed grinder has a plate with 3mm opening, and be connected with the conical lower portion of cylindrical container, passage adopts vacuum to work in being connected in the grinder of container.Should be understood that can select to have opening diameter grinds to form thinner particle less than the grinder of the plate of 3mm with mixture.

Can also be selected from preceding other compositions of forming in dividing that limited are added to above-mentioned smearing in the meat product mixture to produce the specific special mixture of smearing the meat product type.

In step selectively, the meat product of smearing low in calories can be divided in the packing that size as defined above is fit to and the anticorrosion and/or culinary art that is limited before being selected from is handled.

Another aspect of the present invention relate to by on the meat that smears of the method preparation that limited stick with paste product.Typical example is the meat paste that comprises that liver is stuck with paste.This paper " smear meat and stick with paste product " is interpreted as smearing meat product and not containing the particle that vision can be recognized of pasty consistency.Meat is stuck with paste the meat that product can contain any kind that comprises the edible mammal of deriving from of liver, poultry or fish.The meat product of smearing of non-liver often is called meat " cream " (spreads).Other the interesting example of smearing meat product is so-called " slurry (p

S) ", this art speech is commonly used to describe and wherein contains the pasty state that has added one or more granular other supplementary elements (the exemplary particles size is the scope of 0.5-10mm) and smear the meat product mixture, finally smears slurry (p

S) particle in can be used visuognosis.This other examples of additional ingredients of making particle have broken vegetables, meat mincing and broken fruit (comprising nut).

The product of preparation method's preparation of the low calorie meat products that provides in another specific embodiments of the present invention is a pet food, in this way, the above ratio that limits adds the pet food low in calories that the lean meat in the mixture obtains, its fat content mostly is 10% most, preferentially selects at most 7%, more preferably selects maximum 5%, further select maximum 4%, very cause and select at most 3%, it is maximum 2% that override is selected, and particularly 1.5%.The lean meat composition preferably is selected from the discarded internal organ of inexpensive slaughterhouse and fish processing factory, as blood, intestines, stomach, reproductive organs, poultry or fish trunk or respiratory apparatus.

Another aspect of the present invention relates to low calorie meat products and its preparation method that limits at this, according to said method the product of Sheng Chaning is a reconstitutable product of doing, drying is to carry out with the drying means that does not produce any substantial meat albumen coagulation, as freeze drying.

The machine that adopts in the method that this limited, equipment and apparatus are with commonly used identical in the conventional meat product of preparation, and these machines, equipment and apparatus all are well known to those skilled in the art.Narrated the details about machine, equipment and the apparatus that is fit in the example 16 that is described in detail below, these details also can describe this part of the present invention.

Below embodiment say that the present invention describes.

Embodiment 1

The preparation hot dogs

Preparation is as follows in order to the ingredient prescription of preparation hot dogs:

7.000 kilograms of the thin porks of visible fat have been removed

3.000 kilograms of ripe " Bintje " potatos of peeling

0.400 kilogram of wheat flour

0.400 kilogram of dehydrated potato powder

5.000 kilograms of frozen water (3 kilograms of trash ices are in 2 premium on currency)

0.140 kilogram of curing salt (0.56% natrium nitrosum)

0.140 kilogram of salt

0.500 kilogram of dried skimmed milk power

Phosphoesterase 30 .050 kilogram

0.040 kilogram of flavoring

With thin pork and the ripe potato of peeling, be cooled to about 5 ℃, pulverize with meat grinder, by 3 millimeters screens.4 kilograms of chopped porks are transferred in the super mixer, are started this high speed grater, its rotating disk stir three times during this period of time in meat is further levigate, add half of all phosphate, curing salt and salt mixture and half frozen water then.The high speed grater is remained in operation, all water is all absorbed, then skimmed milk power, wheat flour and dehydrated potato powder are added with half remaining frozen water up to meat.The high speed grater is remained in operation, and to the last the mixed thing of the frozen water of Jia Ruing absorbs fully.3 kilograms of remaining thin porks are added in the mixture, continue to grind, be raised to 10-12 ℃ up to the mixture internal temperature.

At last, flavoring (celery seed powder salt, white pepper, nutmeg kind clothing, chilli powder, and cardamom) and ripe potato are added together.The high speed grater is remained in operation till meat stuffing forms level and smooth adhesion organization.At this moment, its internal temperature is about 14-16 ℃.

Be transported to gained sausage mixture in the sausage filler and pour in the casing.The sausage that to fill is dry and smoked 30 minutes under 80 ℃ of temperature then, boils in about 80 ℃ water-bath then about 10 minutes.After the cooling, allow sausage, and put in the plastic foil bag, and it is vacuumized at air drying.

Ingredient in the gained hot dogs (W/W) composed as follows: thin pork 24.1%, remove the peel ripe potato 18.1%, frozen water 30.0%, degreasing dry powder 3.0%, wheat flour 2.4%, dehydrated potato powder 2.4%, flavoring and seasoning matter 0.23%, and salt (comprising natrium nitrosum) 1.7%.Therefore, base material mixture composition (fat transposing composition is promptly removed the peel ripe potato for lean meat, the water of adding) accounts for 91.9% altogether, and other composition accounts for 8.1%.

Contained gross energy is 407 kilojoules/100 grams in the hot dogs of making.Main distribution situation following (W/W%) of giving the energy composition: protein 10.7, carbohydrate 9.0 and fat 1.9.Low-fat content in the sausage that present embodiment is pointed out is meant that fat content is 18% to the Relative Contribution of total heat energy content.

This sausage is commented flavor person's subjective appreciation through the consumer, comment the ordinary consumer that comprises 42 random chooses among the flavor person, please they estimate taste, tissue and the outward appearance of this hot dogs low in calories, and make comparisons with the hot dogs (not comprising that wherein fat is replaced composition and meat wherein is the pork fragment with suitable high fat content) of routine preparation.Appointment comments flavor person to estimate following various feature: (a) taste, (b) tissue, (c) outward appearance, (d) gross impressions that obtain according to following hedonic scale: obvious low-quality (1), low-quality (2), low-quality (3) slightly, identical with reference sample (4), slightly be better than (5), more excellent (6), obviously more excellent (7).Numeral in the bracket is used for performance rating result's the digitlization conversion value of its difference of statistical analysis.Analyze for these, calculated their average mark and the standard deviation of mean value, the gained data were carried out this figure Dent t-check.

Contrast the mainly composed as follows of sausage: energy content 1180 kilojoules/100 grams, protein 13% weight, carbohydrate 3% weight and fatty 24% weight.Before the test, two types sausage all will immerse in the boiling water earlier and heat a few minutes, makes it reach the temperature that is suitable for eating.

The customer test comments flavor person to fail to tell hot dogs by the high fat content of the hot dogs of the present invention's preparation and conventional preparation at taste, tissue or what difference is arranged in appearance.

This sausage is freezing and thaw and repeat test after 3 times.Even after this processing, for sausage low in calories and higher fatty acid contrast sausage in that still do not have aspect the above-mentioned parameter can detected difference.This result shows that especially it is suitable that the water binding ability of hot dogs prescription low in calories and common higher fatty acid hot dogs are filled a prescription.

Embodiment 2

The preparation baked sausage

For baked sausage, prepare following ingredient prescription:

Remove 3.500 kilograms of all visible fatty thin porks

1.500 kilograms of ripe " Bintje " potatos of peeling

0.080 kilogram of curing salt (0.56% natrium nitrosum)

0.050 kilogram of salt

2.000 kilograms of frozen water (1.4 kilograms of trash ices are in 0.6 premium on currency)

0.250 kilogram of degreasing dry powder

Phosphoesterase 30 .035 kilogram

0.010 kilogram of white pepper

0.002 kilogram in nutmeg kind clothing

0.002 kilogram of ginger

0.002 kilogram of coriander

Preparation process is described identical with embodiment 1 basically.Each composition is composed as follows in the resulting baked sausage: thin pork 47.1%, remove the peel ripe potato 20.2%, frozen water 26.9%, degreasing dry powder 3.4%, salt (comprising natrium nitrosum) 1.8%, phosphate 0.5%, flavor enhancement and seasoning matter 0.22%.Therefore, wherein the base material mixture composition accounts for 96.0% altogether, and other composition accounts for 4.0%.

The total energy content of ready-made baked sausage is 364 kilojoules/100 grams.The distribution following (W/W%) of main heat energy composition: protein 12.6, carbohydrate 6.0, and fat 1.4.Like this, fat content only is 14% to the Relative Contribution of total energy content.

This baked sausage comments flavor person to test through embodiment 1 described consumer, no matter be test immediately after making, still it is freezing and thaw after three times, test comments flavor person all can tell by the difference between the baked sausage of the baked sausage of the present invention's preparation and the conventional high fat content for preparing at the end.

Embodiment 3

Preparation pork luncheon meat

The pork luncheon meat low in calories that has prepared pilot batch, wherein the ripe potato with peeling replaces the conventional composition pork fat belly finishing leftover bits and pieces that uses.Prepared a collection of pork luncheon meat as reference product, wherein need not ripe potato and contain fat finishing leftover bits and pieces.Ingredient composition be listed in the table below (all amounts of listing all are percetages by weight):

The test dosage is with reference to dosage

9.000 kilogram (45.0%) of thin pork shin meat 9.000 kilograms (45.0%)

Fat finishing leftover bits and pieces-6.000 kilogram (30.0%)

Remove the peel 6.000 kilograms of ripe potatos (30.0%)-

0.340 kilogram (1.7%) of curing salt 0.300 kilogram (1.5%)

Salt-0.240 kilogram (1.2%)

4.360 kilogram (21.8%) of frozen water 4.154 kilograms (20.8%)

0.100 kilogram (0.5%) of phosphate 0.100 kilogram (0.5%)

0.200 kilogram (1.0%) 0.200 kilogram (1.0%) of sugar

Sodium ascorbate-0.006 kilogram (0.03%)

20.000 kilogram (100.0%) of total amount 20.000 kilograms (100.0%)

From top prescription as can be seen, only contain 1.7% curing salt in the test dosage low in calories of pork luncheon meat, and the total salt content of reference product is 2.7%.Moreover do not contain antioxidant (sodium ascorbate) in the test dosage.The composition that saves in the test amount of preparation is replaced by the water of a great deal of.

The first step of preparation pork luncheon meat batching adds 180 gram curing salts (2% weight) with pork shin meat and pickled 24 hours, pulverizes through the screen of 5 millimeters perforates then.Half meat mincing is transferred in the super mixer, added phosphate and remaining salt.Started blender 60 seconds, 1400 rev/mins of rotating speeds, the gained mixture is further levigate, in the meantime, add 1/4 frozen water.And stop after the blender, with sugar be chilled to 5 ℃ levigate ripe potato (test batch) or 5 ℃ levigate fat finishing leftover bits and pieces (with reference to batch) adds, then blender was started 60 seconds at 2800 rev/mins, add 2/4 frozen water simultaneously.Half meat that will be left then adds, and starts blender 120 seconds at 2800 rev/mins, adds 1/4 frozen water under the system simultaneously.The all the components initial temperature is 5 ℃.The end temperature of gained pork luncheon meat mixture is 14 ℃.This appropriate temperature rise obtains by using mixture of ice and water.

This meat filling mixture is transported in the loading machine, thus mixture is put in the jar of 72 millimeters of capacity 450 grams, diameter.After the jar sealing, in autoclave,, cool off with cold water then in the following heat treatment of 2.1 crust (121.6 ℃) 70 minutes.

The canned pork luncheon meat of gained is carried out chemical analysis, and it is known that analytical method is actually, and calculates total energy content and carbohydrate, protein and the fat Relative Contribution to total energy content on the basis of these analysis data:

Table 1

Pork luncheon meat is formed the energy content with them

The test batching is with reference to batching

% gross energy percentage % gross energy percentage

Carbohydrate 5.4 21.6 1.2 1.9

Protein 9.3 39.4 11.8 20.2

Fat 4.3 39.0 21.3 77.9

Gross energy, kilojoule/100 grams 429 1065

The total energy content of pork luncheon meat low in calories only is about 40% of a reference product total energy content.In a kind of meat product in back, high fat content is 77.9% to the contribution of total energy content, and fat content only contributes 39% in the test products.

Low fat test pork luncheon meat is with respect to conventional reference product, and its aesthetic quality tests by the method for regulation among the embodiment 1.The result of sensory evaluation is summarised in the following table:

Table 2

Contain 30% weight go ripe potato canned pork luncheon meat low in calories organoleptic feature and the canned pork luncheon meat that contains 21.3% wt fat of conventional preparation feature relatively

N average SEM conspicuousness

Taste 41 4.02 1.67 ns

Organize 41 3.85 1.46 ns

Outward appearance 41 3.51 1.43 *

Gross impressions 41 3.93 1.42 ns

N: comment flavor person's number * p＜0.05

SEM mean value standard deviation * * p＜0.01

Ns: do not add up difference * * * p＜0.001

In general, the sense organ assessment flavorist think test pork luncheon meat quality similar in appearance to or be worse than reference product slightly.Yet at taste, statistical marked difference is not found in tissue and gross impressions aspect.

Indication as pork luncheon meat emulsifying mixture stability, the amount of separating out of meat jelly and fat will have been measured after the jar hot-pressing processing, method is thoroughly to scrape meat jelly and the fatty separating layer that accumulates in the top after hot-pressing processing respectively, each layer weighed and calculates the mark that they occupy with respect to the product gross weight.In pork luncheon meat jar low in calories, collect the meat jelly of 4.2% weight, but the fat that does not have to record is separated out.Yet, in reference product, collect the meat jelly of 8.3% weight and the fat of 0.6% weight.Find out that from these data the emulsion stability of low fat pork luncheon meat is better than the stability of common higher fatty acid reference product.When consider the test products salt content than with reference to the pork luncheon meat product lack 40% the time, this discovery is wonderful.

Embodiment 4

Preparation hamburger minced beef cutlet

Prepare a collection of test and be 20.5% reference cake with hamburger minced beef cutlet low in calories and a collection of fat content.Two batches ingredient prescription is as follows:

The test cake is with reference to cake

Beef, 13.794 kilograms (69.0%) of 5% fat-

Beef, 24% fat-17.932 kilogram (89.7%)

Remove the peel 4.138 kilograms of ripe potatos (20.7%)-

Water/2.068 kilogram (10.3%) in ice 2.068 kilograms (10.3%)

The two kinds of composition beef and the ripe potato that temperature are 5 ℃ are levigate by the screen with 3 millimeters holes respectively.When preparation pie low in calories, levigate low fat beef and levigate ripe potato mixed 5 minutes with 20 rev/mins in the meat blender, in the meantime, and the ice that adds entry and melting.Mixed temperature is about-4 ℃.Form device with the Fomax patti and make pie (82-85 gram), in the freezing then and threading cardboard case.

The gained hamburger is carried out chemical analysis by in fact known method to the content of its carbohydrate, protein and fat, analyze at these and calculate its total energy content and carbohydrate, protein and fat Relative Contribution on data bases total energy content.

Table 3

The composition of each batch hamburger and their energy content

Test batch reference is criticized

% gross energy percentage % gross energy percentage

Carbohydrate 2.3 8.0 0.6 0.9

Protein 15.6 57.9 16.0 26.5

Fat 4.3 34.1 20.5 72.6

Gross energy, kilojoule/100 grams 491 1099

Comparing in the total energy content in the pie low in calories and the common reference product reduced about 55%.Moreover fat has only 34.1% to the contribution of total energy content in the test pie, and the analog value in the reference product is up to 72.6%.

Hamburger is at room temperature thawed, have in the dark pan of lid at long handle in a usual manner fried, well-done fully after, comment flavor person to carry out aesthetic quality's test according to method noted earlier by the consumer basically.Sensory evaluation is the result be summarized as follows:

Table 4

Contain 20.7% weight and remove the peel the hamburger minced beef cutlet low in calories of ripe potato

The organoleptic feature that contains 20.5% fatty hamburger with conventional method preparation

N average SEM conspicuousness

Taste 41 5.15 1.54 * * *

Organize 41 5.15 1.39 * * *

Outward appearance 41 5.00 1.15 * * *

Gross impressions 40 4.88 1.38 * * *

N: comment flavor person's number * p＜0.05

SEM mean value standard deviation * * p＜0.01

Ns: do not add up difference * * * p＜0.001

Generally speaking, just all organoleptic features of being estimated are tested and are commented flavor person that the evaluation of hamburger minced beef cutlet low in calories slightly is better than common reference product.All difference of being found have the conspicuousness of 0.1% level on statistics.

Embodiment 5

Prepare chicken large flat bread filling low in calories

The chicken large flat bread filling low in calories that has prepared a collection of test usefulness wherein contains the ripe potato of 24.4% peeling.The feature that the feature of this meat products and conventional reference product is contained the chicken large flat bread filling of 22% wt fat is contrasted.The ingredient composition of these two batches of chicken large flat bread fillings is as follows:

Test batch reference is criticized

4.522 kilogram (22.6%) in ripe chicken 4.262 kilograms (21.3%)

3.130 kilogram (15.7%) of cock skin 3.130 kilograms (15.7%)

Remove the peel 4.870 kilograms of ripe potatos (24.4%)-

Pork fat finishing leftover bits and pieces-4.870 kilogram (24.4%)

2.782 kilogram (13.9%) of pork shin meat 2.782 kilograms (13.9%)

3.478 kilogram (17.4%) of boiling water 3.478 kilograms (17.4%)

0.348 kilogram (1.7%) of skimmed milk power 0.348 kilogram (1.7%)

0.244 kilogram (1.2%) of salt 0.400 kilogram (2.0%)

0.052 kilogram (0.3%) of dried onion 0.100 kilogram (0.5%)

0.034 kilogram (0.2%) of glucose 0.034 kilogram (0.2%)

0.348 kilogram (1.7%) of Madeira 0.348 kilogram (1.7%)

0.112 kilogram (0.6%) in olive 0.112 kilogram (0.6%)

0.010 kilogram (0.05%) of white pepper 0.016 kilogram (0.08%)

0.070 kilogram (0.4%) of Maritza mixing seasoning matter 0.120 kilogram (0.6%)

20.000 kilogram (100%) of total amount 20.000 kilograms (100%)

As can be seen, in chicken large flat bread filling prescription low in calories, the amount of salt and seasoning matter obviously reduces.

Prepare chicken large flat bread filling low in calories as follows: pork shin meat is ground by 3 millimeters hole screens.Cock skin and peeling potato were boiled 20 minutes and transferred to while hot through in the high speed grater of preheating facing with preceding.Add after the ingredients such as degreasing dry powder, ordinary salt, dried onion, glucose, Madeira and white pepper, start grater, rotating disk stirs twice, and cutter speed is 2800 rev/mins.After this step operation, add boiling water, started grater again 80 seconds.Next step, with the shin meat that grinds, olive and Maritza mixing seasoning matter are added in the gained mixture, start the high speed grater then, 2800 rev/mins of rotating speeds.Rotating disk stirs 5 times.Gained large flat bread filling mixture has reached about 50 ℃ of temperature, and it is assigned in the foil disk, and each contains 200 grams.At last, place 180 ℃ water-bath to bake about 45 minutes on the dish that installs, be chilled to 5 ℃ then.

Basically by making reference product, replace the levigate potato of boiling but repair leftover bits and pieces with the levigate fat of the usefulness similar approach of same amount with quadrat method.

With the in fact known methods analyst of chicken large flat bread filling that makes, measure the content of main heat energy composition, i.e. carbohydrate, protein and fat.According to these data computation total energy content and carbohydrate, protein and fatty Relative Contribution to total energy content.The gained data are summarized as follows:

Table 5

The composition (W/W%) and their energy content of chicken large flat bread filling

Test batch reference is criticized

% gross energy percentage % gross energy percentage

Carbohydrate 5.7 14.7 1.9 2.7

Protein 15.1 41.0 16.1 24.9

Lipase 37 .6 44.3 21.9 72.4

Gross energy, kilojoule/100 grams 670 1178

Wherein the chicken large flat bread filling that replaced by the ripe potato of equivalent of pork fat finishing leftover bits and pieces with compare with reference to large flat bread filling product, total energy content reduce about 43%.

According to the program of introducing previously, the chicken large flat bread filling test products low in calories and the reference product of baking have been carried out aesthetic quality's test.The result of sensory test is summarized in the table 6.

Table 6

Contain 24.4% weight and remove the peel the organoleptic feature of the chicken large flat bread filling low in calories of ripe potato

With the mass ratio of the chicken large flat bread filling that contains 21.9% wt fat of routine preparation

N average SEM conspicuousness

Taste 41 4.93 1.54 * * *

Organize 41 4.61 1.67 *

Outward appearance 41 4.68 1.22 * * *

Gross impressions 41 4.85 1.39 * * *

N: comment flavor person's number * p＜0.05

SEM mean value standard deviation * * p＜0.01

Ns: do not add up difference * * * p＜0.001

Just comment all organoleptic features of flavor person's test, criticizing of chicken large flat bread filling low in calories divided all be better than with reference to chicken large flat bread filling.The difference of determining statistically sees it all is significant.

Embodiment 6

The preparation fish cake

Prepared test products low in calories and conventional reference product with following ingredient composition:

The test products reference product

11.704 kilogram (58.5%) of cod fillet 11.852 kilograms (59.3%)

Lard stearin-4.000 kilogram (20.0%)

Remove the peel 3.902 kilograms of ripe potatos (19.5%)-

1.114 kilogram (5.6%) of crumb 1.008 kilograms (5.0%)

Complete 1.338 kilogram (6.7%) in egg 1.136 kilograms (5.7%)

1.114 kilogram (5.6%) of mineral water 1.104 kilograms (5.5%)

0.490 kilogram (2.5%) of wheat flour 0.490 kilogram (2.5%)

0.304 kilogram (1.5%) of salt 0.342 kilogram (1.7%)

0.036 kilogram (0.2%) of white pepper 0.068 kilogram (0.3%)

Prepare two batches of fish cakes by following method: cod fillet and the ripe potato of peeling are chilled to about 4 ℃, grind respectively by the screen in 3 millimeters holes is arranged.The cod fillet and crumb, salt and the pepper that grind are sent in the high speed grater together.Starting the high speed grater with 2800 rev/mins stirs rotating disk No. 5 times.Close down after the grater, add shell egg, started grater 30 seconds in 2800 rev/mins.Then, started grater 30 seconds, in the meantime, add mineral water, stop after 30 seconds in starting grater under 2800 rev/mins again with low speed (1400 rev/mins).At last, the ripe potato that grinds is added in the gained mixture, under 2800 rev/mins, started grater 60 seconds.Gained fish cake mixture final temperature is 4 ℃, it is transferred to pie shaped make fish cake in growing up to be a useful person, then in 1: 1 mixture of vegetable oil and margarine in 160 ℃ of deep fry for five minutes, baking is about 15 minutes in about 220 ℃ baking box, this moment DIE Temperature reach 92 ℃.

Analyze carbohydrate, protein and fat content in two batches of fish cakes of gained with known method.Based on these data, calculate in the fish cake total energy content and above-mentioned carbohydrate, protein and fat content Relative Contribution to total energy content.The result is as follows:

Table 7

Fish cake is formed the energy content with them

The test products reference product

% accounts for gross energy percentage % and accounts for gross energy percentage

Carbohydrate 9.5 26.7 6.2 9.7

Protein 14.9 44.2 15.1 24.9

Fat 4.6 29.1 18.6 65.5

Gross energy, kilojoule/100 grams 611 1105

With respect to the reference product that contains lard stearin, total energy content has reduced 45% in the fish cake low in calories.

By the method described in the described embodiment, comment flavor person to think poorly of the aesthetic quality of heat fish cake by the consumer.The results are shown in the following table 8 of these sensory evaluations:

Table 8

Contain 19.5% weight and remove the peel the fish cake low in calories of ripe potato and the organoleptic feature of the fish cake that contains 18.6% wt fat of conventional preparation

N average SEM conspicuousness

Taste 42 4.14 1.74 ns

Organize 42 4.33 1.51 ns

Outward appearance 42 4.55 1.33 *

Gross impressions 42 4.64 1.48 * *

N: comment flavor person's number * p＜0.05

SEM mean value standard deviation * * p＜0.01

Ns: do not add up difference * * * p＜0.001

Test comments flavor person to find that all organoleptic features of fish cake low in calories all slightly are better than with reference to fish cake.Aspect outward appearance and gross impressions, help test products, both difference statistically see it is significant.

Embodiment 7

The emulsion stability that contains the sausage low in calories of the ripe potato of different proportion

Basically according to embodiment 1 described method, prepare respectively 4 batches of test usefulness, contain (W/W%) sausage low in calories of the ripe potato of peeling of different proportion (promptly 40%, 30%, 20% and 10%).Prepare 4 batches simultaneously accordingly with reference to sausage product, wherein the pork stomach fat finishing leftover bits and pieces with same ratio replaces ripe potato.All test products and reference product also contain the thin pork of the shin meat form of removing all visible fat basically as supplementary element.Its ratio increases along with the ratio of ripe potato (test products) or the continuous minimizing of fat finishing leftover bits and pieces (reference product) proportionally.

Provide the test products that contains the ripe potato of 40% weight below and contain the corresponding reference product ingredient composition that 40% wt fat is repaired leftover bits and pieces:

The test products reference product

5.458 kilogram (27.3%) of pork shin meat 5.342 kilograms (26.7%)

Remove the peel 8.000 kilograms of ripe potatos (40.0%)-

Pork fat finishing leftover bits and pieces-8.000 kilogram (40.0%)

5.382 kilogram (26.9%) of frozen water 5.832 kilograms (26.9%)

0.672 kilogram (3.4%) of skimmed milk power 0.672 kilogram (3.4%)

0.200 kilogram (1.0%) of curing salt 0.200 kilogram (1.0%)

0.150 kilogram (0.8%) of salt 0.240 kilogram (1.2%)

0.094 kilogram (0.5%) of phosphate 0.094 kilogram (0.5%)

0.026 kilogram (0.1%) of white pepper 0.040 kilogram (0.2%)

0.006 kilogram (0.03%) in nutmeg kind clothing 0.010 kilogram (0.05%)

0.006 kilogram (0.03%) of ginger 0.010 kilogram (0.05%)

0.006 kilogram (0.03%) of coriander seed 0.010 kilogram (0.05%)

The amount of curing salt equates in two batches of products, and sausage low in calories is compared with corresponding conventional reference product, and the consumption of its salt and seasoning matter reduces.In the above-mentioned prescription of test products, the loss in weight that has reduced the mentioned component of consumption is remedied by corresponding shin meat impost (0.580 kilogram).In all the other prescriptions of present embodiment, all the components except that shin meat, ripe potato and fat finishing leftover bits and pieces is all as shown in above-mentioned prescription.

Prepare each batch product by going up identical mode basically: the junior one step is that shin meat and the ripe potato of the peeling screen by 5 millimeters holes is ground.Half meat and phosphate and the salt of half are put in the high speed grater together.Start grater 60 seconds with 2800 rev/mins of speed, add half frozen water therebetween.Close down grater, started 30 seconds with 1400 rev/mins then, in the meantime, add degreasing dry powder and remaining frozen water, started grater 30 seconds in 2800 rev/mins again, stop then.Add half remaining meat and half salt, started grater 30 seconds at 2800 rev/mins then.Close down after the grater, levigate ripe potato (test products) or pork fat finishing leftover bits and pieces (reference sample) are added in the mixture with the seasoning matter composition, grater was started 60 seconds at 2800 rev/mins, obtain final sausage mixture.Meat, ripe potato and fat finishing leftover bits and pieces are about 5 ℃ adding fashionable temperature, and the temperature of final sausage mixture is 12-14 ℃.

The sausage mixture is transferred to sausage filling machine, pour in 22 millimeters collagen casings.Then this canned good sausage is smoked with boiling and handled, comprise the steps:

Ripe 15 minutes/50 ℃/75% relative humidity

Dry 15 minutes/60 ℃/65% relative humidity

Sootiness 25 minutes/75 ℃/65% relative humidity

Boil 20 minutes/85 ℃/water-bath

Cool off 20 minutes/8 ℃/water spray

At last, the dry and further cooling in the cold house with sausage, and be vacuum-packed in the plastic foil.

Test the emulsion stability of above-mentioned test products and reference product according to two kinds of distinct programs usually used in this field:

The mensuration of the loss in weight when (1) cooking

Sausage is being faced weigh before cooking (initial weight).Long handle have on the flat molten pot of lid with an amount of fusing also warmed-up margarine the family expenses mode is fried routinely cooks.Weigh once more after sausage cooked (ripe back weight), with initial weight percentage form calculated weight reduction (initial weight-ripe back weight).The results are shown in the following table 9.

Meat jelly and the fat amount of separating out when (2) measuring hot-pressing processing

Before the sausage mixture that will newly make is irritated into casing, get its a certain amount of packing into and contain in the jar of 450 grams, press method hot-pressing processing described in the embodiment 4 then basically.The amount of meat jelly that measurement is collected from the top and fat, method therefor as described in example 3 above.The gained result is expressed as the percentage of sausage mixture initial weight, is summarised in the following table 9:

Table 9

Meat jelly and fat are separated out the emulsion stability index that records when cooking the loss in weight and hot-pressing processing

Ripe potato/fat is cooked wt fat and is separated out meat jelly and separate out

Finishing leftover bits and pieces percentage (W/W%) loss, W/W% W/W% W/W%

40, test products 6.5 0.0 4.5

40, reference product 6.1 9.8 21.1

30, test products 6.3 0.0 5.6

30, reference product 5.9 0.0 5.1

20, test products 7.0 0.0 4.3

20 reference product 6.2 0.0 4.5

10, test products 5.1 0.0 5.7

10, reference product ND 0.0 5.7

From these results as can be seen, compare with the product of corresponding test products low in calories and all other tests, the sausage emulsifying mixture stability that contains the reference product of 40% wt fat finishing leftover bits and pieces obviously is damaged.At ripe potato and the shared mark of fat finishing leftover bits and pieces is 30% weight or still less the time, for test products and reference product, the product that contains the ripe potato/fat finishing leftover bits and pieces of identical mark and contain the potato/fat finishing leftover bits and pieces of different marks, its emulsion stability is basic identical respectively.

Embodiment 8

The shared mark of salt, phosphate, skimmed milk power and wheat flour

The effect that sausage emulsifying mixture stability low in calories is produced

Basically according to embodiment 7 described steps, preparation contains the seasoning matter of different proportion water binding constituents salt, phosphate, skimmed milk power and wheat flour and different proportion and the different sausage product low in calories of flavor enhancement composition.Simultaneously, prepare 3 batches with reference to sausage product, they contain the ingredient composition identical with test products, but have wherein replaced the ripe potato of peeling of original usefulness with proportional pork fat finishing leftover bits and pieces, and the amount of used seasoning matter and flavoring approximately exceeds 3 times.

These three batches of test products have following ingredient prescription:

Ingredient, W/W%

First second batch the 3rd batch

Thin pork shin meat 29.8 29.9 29.9

Frozen water 30.0 30.0 30.0

Remove the peel ripe potato 0.0 0.0 0.0

Pork fat finishing leftover bits and pieces 30.0 35.0 39.0

Curing salt 2.0 1.0 1.0

Phosphate 0.5 0.25 0.0

Degreasing dry powder 4.0 2.0 0.0

Wheat flour 3.5 1.75 0.0

Seasoning matter/flavor enhancement *) 0.2 0.1 0.05

*) white pepper, nutmeg kind clothing, ginger, coriander seed.

Corresponding reference product has following ingredient composition:

Ingredient, W/W%

First second batch the 3rd batch

Thin pork shin meat 29.3 29.6 29.8

Frozen water 30.0 30.0 30.0

Remove the peel ripe potato 0.0 0.0 0.0

Pork fat finishing leftover bits and pieces 30.0 35.0 39.0

Curing salt 2.0 1.0 1.0

Phosphate 0.5 0.25 0.0

Degreasing dry powder 4.0 2.0 0.0

Wheat flour 3.5 1.75 0.0

Seasoning matter/flavor enhancement *) 0.7 0.35 0.02

*) white pepper, nutmeg kind clothing, ginger, coriander seed.

Used method is measured the emulsion stability of above-mentioned test products and reference product when separating out according to mensuration meat jelly described in the embodiment 7 and fat.The result of these measurements is summarized as follows:

Table 10

Emulsion stability index by meat jelly during the hot-pressing processing and fatty separation method mensuration

Sausage test products fat is separated out, and the W/W% meat jelly is separated out, and W/W% always separates out, W/W%

First test products 0.0 0.4 0.4

First reference product 0.0 1.4 1.4

Second batch of test products 0.0 9.1 9.1

Second batch of reference product 1.7 12.8 14.5

The 3rd batch of test products 0.0 29.5 29.5

The 3rd batch of reference product 8.7 32.2 40.9

As can be seen, the minimizing of the amount of water binding constituents causes the minimizing of sausage emulsifying mixture stability in test products and the reference product.Yet, to compare with corresponding test products stability, the minimizing of emulsion stability is all more remarkable in the reference product.Therefore can reach a conclusion, after the fat in the sausage low in calories was replaced by the ripe potato of the peeling of equivalent, emulsion stability was improved, even also was like this after the water binding constituents that has omitted this area tradition use.These results clearly illustrate that vegetablefats substitutes composition and has significant water binding ability.

Embodiment 9

Contain the sausage low in calories that different amount vegetablefats substitute composition

Preparation and their emulsion stability feature

Prepared three batches of sausages low in calories, three kinds of different vegetablefats that wherein added same mark substitute composition.First contains the ripe potato of peeling of 39.0% weight; Second batch of potato pulp that contains 39.0% weight is promptly when all basically starch remaining material after water has washed out and remainder drained; The 3rd batch contains the ware potato as starch that contains 2.6% weight Rhizoma Solani tuber osi fiber, 18.2% weight of 39.0% weight and the aqueous suspensions of 79.2% weight running water.Total ingredient prescription (% weight) is expressed as follows:

Thin pork shin meat 30.0

Frozen water 30.0

Vegetablefats substitutes composition 39.0

Curing salt 1.0

Seasoning matter/flavoring *) 0.05

*) white pepper, nutmeg kind clothing, ginger, coriander seed

Basically the method according to embodiment 8 makes this product.

Separate out situation by meat jelly and fat after the mensuration hot-pressing processing, test the emulsion stability feature of all these three batches of sausage mixtures, assay method as previously mentioned.These result of the tests are summarized in the following table 11:

Table 11

Emulsion stability index by measuring meat jelly and the fat that discharges during the hot-pressing processing, determine the sausage mixture low in calories with various fat replacement ingredient from potato is as follows:

Sausage test products fat is separated out, and % weight meat jelly is separated out, and % weight is always separated out, % weight

First test products,

Contain the ripe potato 0.0 32.1 32.1 of peeling

Second batch of test products,

Contain potato pulp 0.0 20.6 20.6

The 3rd batch of test products,

Contain Rhizoma Solani tuber osi fiber/

Farina 0.0 25.3 25.3

The above results shows that the aqueous suspensions of potato pulp and Rhizoma Solani tuber osi fiber and farina is the fat replacement ingredient that is applicable in the low calorie meat goods, and with regard to the emulsion stability feature, these two kinds of compositions are equivalent with the ripe potato of peeling basically.

Embodiment 10

Preparation contains the Saveloy sausage low in calories of ripe potato

The ingredient composition is as follows:

Not with 16.000 kilograms of the thin porks (40.0%) of visible fat

9.600 kilograms of the ripe potatos (24.0%) of peeling

10.400 kilograms of frozen water (26.0%)

0.400 kilogram of curing salt (1.0%)

0.320 kilogram of salt (0.8%)

0.360 kilogram (0.9%) of OK a karaoke club acid

0.080 kilogram of colouring agent (0.2%)

0.252 kilogram of phosphate (0.6%)

1.200 kilograms of farinas (3.0%)

1.200 kilograms of soybean proteins (3.0%)

0.020 kilogram of sodium ascorbate (0.1%)

0.168 kilogram of seasoning matter (0.4%)

Lean meat and ripe potato are chilled to about 5 ℃ in advance, and the screen by 3 millimeters apertures is with its levigate (a step).The meat that half is levigate and 4 kilograms of frozen water are transferred in the blender of 6 rotating knifes, add curing salt, salt, colouring agent and phosphate, start super mixer, rotating disk are stirred 30 times, with these ingredients further levigate (b step).Close down blender, add soybean protein, farina and remaining frozen water, start mixture then, make rotating disk stir (c step) again 30 times.Last blend step, levigate in advance ripe potato and half remaining levigate in advance lean meat are added in the gained mixture, start blender, make rotating disk stir (d step) 20 times, obtain bonding Saveloy sausage mixture, it is poured in 52 millimeters the casing, in about 80 ℃ water, soaked about 75 minutes then.

Basically make a collection of Sa Weiluo sausage reference product according to the method described above, wherein be added with 24% fat, replaced the ripe potato of original usefulness.

Gained Saveloy sausage product is carried out chemical analysis with known method, analyzes total energy content and carbohydrate, protein and the fatty Relative Contribution that calculates them on the data basis total energy content at these:

Table 12

The composition and the total energy content thereof that contain the Saveloy sausage product of the ripe potato of 24% weight

The test products reference product

% gross energy percentage % gross energy percentage

Carbohydrate 8.0 31.4 3.5 5.9

Protein 10.5 43.7 11.0 19.7

Fat 2.8 24.9 19.4 74.4

Gross energy, kilojoule/100 grams 437 1015

Saveloy sausage low in calories the total energy content only be in the reference sample total energy content 43%.In a kind of meat products in back, high fat content is 74.4% to the contribution of total energy content, and in test products, fat content only contributes 24.9%.

Embodiment 11

Contain Rhizoma Solani tuber osi fiber and farina as fat

Substitute the preparation of the Saveloy sausage low in calories of composition

In the ingredient of this product prescription, the ripe potato in filling a prescription with the water replacement embodiment 10 of the Rhizoma Solani tuber osi fiber product (containing about 75% dietary fiber) of the potato starch products (containing about 82% starch) of 5.77% weight, 0.8% weight and 17.43% weight.Therefore, contain the dietary fiber of 9.1% weight and the starch of 70.0% weight in the dry of this fat replacement ingredient.Selecting such percentage is to be consistent with its mean value measured in potato.

Comprise step a and step b defined in the embodiment 10 among this preparation method.In the c of this method goes on foot, soybean protein, farina, potato starch products and Rhizoma Solani tuber osi fiber product and 13.372 kilograms of frozen water are added in the mixture together.D step and can subsequently and digestion step are as described in example 10 above.

Gained Saveloy sausage product is carried out chemical analysis with known method, analyze data, calculate total energy content and carbohydrate, protein and fat Relative Contribution total energy content based on these.The corresponding data of these data and embodiment 11 reference product is compared:

Table 13

Contain composition and energy content thereof that 24% wt fat substitutes the Saveloy sausage product of composition (containing 9.1% potato dietary fiber and 70.0% farina in its dry)

The test products reference product

% gross energy percentage % gross energy percentage

Carbohydrate 9.6 37.3 3.5 5.9

Protein 9.6 39.9 11.0 19.7

Fat 2.6 22.9 19.4 74.4

Gross energy, kilojoule/100 grams 442 1015

In the Saveloy sausage low in calories the total energy content only be in the reference product total energy content about 44%.In a kind of meat products in back, high fat content is 74.4% to the contribution of total energy content, and in test products, fat content only contributes 22.9%.

Embodiment 12

Preparation contains Rhizoma Solani tuber osi fiber and cornstarch conduct

The Saveloy sausage low in calories of fat replacement ingredient

In the ingredient of this product prescription, the ripe potato in filling a prescription with the water replacement embodiment 10 of the Rhizoma Solani tuber osi fiber product (containing dietary fiber about 75%) of the cornstarch product (starch-containing about 82%) of 5.77% weight, 0.8% weight and 17.43% weight.So, the same dietary fiber of 9.1% weight and the starch of 70.0% weight of in dry, containing among this fat replacement ingredient and the embodiment 12.This preparation method comprises a step and the b step among the embodiment 10.The c of this method added soybean protein, farina, cornstarch product and Rhizoma Solani tuber osi fiber product in the mixture with 13.372 kilograms of frozen water in the step.D step and can subsequently and digestion are as described in example 10 above.

Gained Saveloy sausage product carries out chemical analysis by in fact known method, analyzes at these and calculates total energy content and carbohydrate, protein and fatty Relative Contribution to total energy content on data basis.The corresponding data of reference product among these data and the embodiment 10 is compared:

Table 14

Contain the alternative composition of 24% wt fat and (contain 9.1% potato dietary fiber in its dry

With 70.0% cornstarch) the composition of Saveloy sausage and energy content wherein

The test products reference product

% gross energy percentage % gross energy percentage

Carbohydrate 9.7 37.2 3.5 5.9

Protein 9.7 39.4 11.0 19.7

Fat 2.7 23.5 19.4 74.4

Gross energy, kilojoule/100 grams 448 1015

The total energy content of Saveloy sausage low in calories only is 44% of reference product.In a kind of meat products in back, its high fat content is 74.4% to the contribution of total energy content, and in test products, the contribution of this content only is 23.5%.

Embodiment 13

Preparation contains pea fiber and farina as fat

Substitute the Saveloy sausage low in calories of composition

In the ingredient composition of this product, replace ripe potato in embodiment 10 prescriptions with the water of the pea fiber product (containing about 75% dietary fiber) of the potato starch products (containing about 82% starch) of 5.77% weight, 0.8% weight and 17.43% weight.Therefore, this fat substituted product contains the dietary fiber of 9.1% weight and the starch of 70.0% weight in its dry in embodiment 12.This preparation method comprises a step and the b step of regulation among the embodiment 10.In the c of this method goes on foot, soybean protein, farina, potato starch products and pea fiber product are added in the mixture with 13.372 kilograms of frozen water.D step and can thereafter and digestion step are as described in the embodiment 10.

Resulting Saveloy sausage product carries out chemical analysis with known method, and analyzing data with these is its total energy content of basic calculation and carbohydrate, protein and fatty Relative Contribution to total energy content.The corresponding data of these data and embodiment 10 reference product is compared.

Table 15

Contain 24% fat replacement ingredient (comprise in its dry 9.1% pea dietary fiber and

The composition and the energy content thereof of Saveloy sausage product 70.0% farina)

The test products reference product

% gross energy percentage % gross energy percentage

Carbohydrate 9.7 37.5 3.5 5.9

Protein 9.7 39.7 11.0 19.7

Fat 2.6 22.8 19.4 74.4

Gross energy, kilojoule/100 grams 444 1015

Total energy content in the Saveloy sausage low in calories only is 44% in the reference product.In a kind of meat products in back, high fat content is 74.4% to the contribution of its total energy content, and in test products, fat content only is 22.8% to the contribution of gross energy.

Embodiment 14

Preparation contains pea fiber and the cornstarch Saveloy sausage low in calories as fat substituted material

In the ingredient composition of this product, replace ripe potato in embodiment 10 prescriptions with the water of the pea fiber product (containing about 75% dietary fiber) of the cornstarch product (containing about 82% starch) of 5.77% weight, 0.8% weight and 17.43% weight.Like this, the same among this fat substituted product and the embodiment 11 contained the dietary fiber of 9.1% weight and the starch of 70.0% weight in its dry.This preparation method comprises a step and the b step of regulation among the embodiment 10, in the c of this method goes on foot, soybean protein, farina, cornstarch product and pea fiber product is added in the mixture with 13.372 kilograms of frozen water.D step and can subsequently and digestion step are as described in the embodiment 10.

Gained Saveloy sausage product carries out chemical analysis with known method, analyzes on the data basis at these, calculates its total energy content and carbohydrate, protein and the fat Relative Contribution to total energy content.The corresponding data of the reference product among these data and the embodiment 10 is compared.

Table 6

The fat replacement ingredient that contains 24% weight (contains 9.1% pea meals in its dry

Fiber and 70.0% cornstarch) composition and its energy content of Saveloy sausage product

The test products reference product

% gross energy percentage % gross energy percentage

Carbohydrate 9.7 37.4 3.5 5.9

Protein 9.8 40.0 11.0 19.7

Fat 2.6 22.7 19.4 74.4

Gross energy, kilojoule/100 grams 446 1015

The total energy content of Saveloy sausage low in calories only is 44% of reference product.In a kind of meat products in back, high fat content is 74.4% to the contribution of total energy content, and in the test products, its fat content is only to total energy content contribution 22.7%.

Embodiment 15

Contain beef fiber and tapioca as fat replacement ingredient

The preparation of Saveloy sausage low in calories

In the ingredient of this product prescription, the ripe potato in filling a prescription with the water replacement embodiment 10 of the beef fiber product (containing about 75% dietary fiber) of the tapioca product (containing about 82% starch) of 5.77% weight, 0.8% weight and 17.43% weight.Therefore, this fat replacement ingredient is the same with embodiment's 10, contains the dietary fiber of 9.1% weight and the starch of 70.0% weight in its dry.This preparation method comprises a step and the b step of regulation among the embodiment 11., in the step soybean protein, farina, tapioca product and the beef fiber product frozen water with 13.372 kilograms is added in the mixture at the c of this method, d step and can thereafter and digestion step are as described in the embodiment 10.

Gained Saveloy sausage product is carried out chemical analysis with known method, analyze at these and calculate its total energy content and carbohydrate, protein and fatty Relative Contribution on data basis its total energy content.The corresponding data of these data and embodiment 10 reference product is compared.

Table 17

The fat replacement ingredient that contains 24% weight (contains 9.1% beef meals in its dry

Fiber and 70.0% tapioca) the composition and the energy content thereof of Saveloy sausage

The test products reference product

% gross energy percentage % gross energy percentage

Carbohydrate 9.3 35.6 3.5 5.9

Protein 9.9 40.1 11.0 19.7

Fat 2.8 24.3 19.4 74.4

Gross energy, kilojoule/100 grams 448 1015

The total energy content of Saveloy sausage low in calories only is 44% of reference product.In a kind of meat products in back, high fat content is 74.4% to the contribution of its total energy content, and the fat content in the test products only is 24.3% to the contribution of its energy content.

Embodiment 16

Preparation contains ripe potato substitutes composition as vegetablefats liver pat low in calories

The ingredient prescription of this liver pat is as follows:

Pork liver 27.75%

Remove the peel ripe potato 27.75%

Potato storage tank liquid 32.65%

Salt 0.80%

Lactose 0.78%

Sorbic acid 0.08%

Wheaten starch 3.59%

Farina 0.98%

Skimmed milk power 3.27%

Caseinate (98.2% protein) 0.48%

Sunflower oil 1.21%

Seasoning matter 0.66%

Used potato is the whole potato that has removed skin that is contained in the polybag, and adorning potato the bag in boiling water, boiled 20 minutes.With preceding bag is opened, potato is transferred in the container that fills boiling water, kept about 5 minutes, reach about 90 ℃ temperature at this.

Potato tank liquor that boils with 1.6% (calculating by final products) and caseinate are transferred to a KS(Karl Schnell) in the pulverizer.This pulverizer comprises a cylindrical vessel that conical lower section is arranged, and is furnished with the blunt sword propeller of two blades of a rotation.Pulverize after 20 seconds, add sunflower oil, continue again to pulverize 40 seconds, obtain stable level and smooth emulsion (ⅰ step).The whole potato of whole liver, heat and remaining ingredient (comprising that the remaining potato tank liquor that boils adds) (ⅱ) are gone on foot, mixed then 2 minutes, between this mixing period, the propeller that liver and potato are rotated is broken into coarse grain, average largest diameter is at least 5 millimeters, because angle of rake rotation, they are evenly distributed in the emulsion.At last, this second step mixture shifts and by the high speed grater, its screen leans against the conical lower section of blender from mixer, and 3 millimeters of perforates after this step shifts, just form the adhesive mixture (ⅳ step) that the front of containing other composition had been said.Said mixture shifts by grater and realizes by container being imposed vacuum.After the high speed grater, the adhesive mixture that will contain other component is transferred in the bottle placer, be allocated in 500 milliliters of aluminium-foil containers, then in the baking box of preheating in about 1 hour of 190 ℃ of bakings.

Embodiment 17

The alternative composition of vegetablefats and dietary fiber/starch weight ratio are to the influence of meat products firmness

Basically according to the method for introducing among the embodiment 10, prepare the sausage product of cutting into slices low in calories of 5 series (per 6 kinds is a series).The vegetablefats that contains following percentage in the product that these series comprise substitutes composition, and promptly the total amount of carragheen and dry powder farina is 2.5,5.0,7.5,10.0 and 12.5% weight, calculates with product.In each series, change dietary fiber/starch weight ratio, obtain following ratio: 1: 1,1: 2,1: 4,1: 8,1: 16 and 1: 32.Also prepared the reference product that contains following ingredients:

Thin pork (8% fat) 50%

Lard stearin 25%

Water 21.7%

Salt 1%

Curing salt 1%

Modulation material 0.6%

In test products, replace lard stearin with the fat replacement ingredient dry product of above-mentioned amount and other 25% water at the most.

Comment flavor person to estimate the firmness of lower calories prod by the seven people test that evaluation meat products aesthetic quality is had wide experience.Estimate the firmness of product according to hobby scoring scale.Each scope all has the numerical value of an appointment, and from-5 to+5, wherein approximately be that 0 expression quality is good ,-1 expression has unconspicuous defective, and-2 expressions are defectiveness slightly.

The gained result summarizes in the following Table 18:

Table 18

The average mark of test products firmness

Dietary fiber/dietary fiber/content of starch, % weight X

Starch ratio 2.5 5.0 7.5 10.0 12.5

1:1 -0.1 -0.7 -1.1 1.1 -1.9 -0.98

1:2 -0.6 -0.3 -1.3 -1.3d) -2.3d) -0.96

1:4 -1.4s) -0.1 -0.9 -0.4 -2.6 -1.08

1:8 -1.6s) -1.4s) -1.1 -1.9 -2.6d) -1.72

1:16 -2.0s) -1.9s) -1.6d) -2.4d) -3.4d) -2.26

1:32 -1.6s) -1.4s) -0.9 -1.0 -3.1d) -1.60

X-1.22 -0.97 -0.98 -1.35 -2.65 -1.43

S) spongy firmness

D) dry firmness

As can be seen, when use contained the dry fat replacement ingredient of carragheen and farina mixture, if the addition of this composition is 2.5-7.5%, and dietary fiber/starch ratio was 1: 1-1:, can obtain best result at 4 o'clock.

Yet, in some cases, exceeded these scopes, also can obtain acceptable product.Very clear, produce spongy firmness for fear of the low calorie meat goods, need make dietary fiber have certain percentage with respect to the starch component, in addition, when the amount of fat replacement ingredient dry product is higher, can produce the drying property firmness.

In this experiment, the firmness quality of test products is criticized the firmness quality of branch a little less than reference product, and it on average criticizes branch is 0.4 ± 1.1(s.d.)

Embodiment 18

Preparation contains various vegetablefats and substitutes the low in calories of composition

The sensory test of Saveloy sausage product and this product

Basically according to the method for embodiment 10 regulations, preparation comprises 5 kinds of test products series low in calories and contains a kind of reference product of 25% fat.All products all contain the following dry ingredient that total amount is 6.1% weight: curing salt, salt, phosphate, pigment, soybean protein, sodium ascorbate and seasoning matter.This product comprises following main component:

%

The test products numbering

Composition reference product 12345

Pork, 7-9% fat 40.1 40.1 40.1 40.1 40.1 40.1

Water 24.9 32.4 31.9 26.7 21.8 43.5

Lard stearin 24.9-----

Ripe white rice-17.5 17.5---

Rhizoma Solani tuber osi fiber--0.55 0.13-0.26

Ripe brown rice---21.1--

Ripe carrot----23.3-

Cornstarch----4.7-

Dried potato sheet-----6.1

Farina 3.0 3.0 3.0 3.0 3.0 3.0

Carragheen 0.9 0.9 0.9 0.9 0.9 0.9

The starch 2.40 6.54 6.54 6.54 6.16 6.24 that calculates

The dietary fiber 0.90 0.94 1.31 1.04 1.60 1.52 that calculates

Dietary fiber/starch 1:2.7 1:7.0 1:5.0 1:6.3 1:3.9 1:4.1

Test products and reference product all comment flavor person to carry out sensory test through 26.Divide in other test at each, half comments flavor person to criticize branch for two identical test products samples and 1 reference product sample, and second half comments flavor person to criticize branch for 2 identical reference product samples and a test products sample.To comprising (1) gross impressions batch dividing of sample, (2) firmness, (3) taste, (4) outward appearance, according to hedonic scale, whether the indication product is: very poor (1), poor (2), not poor also bad (3), good (4) and fine (5).Numeral in the bracket is in order to calculate the digitlization conversion value of average mark and average mark difference.

The result of sensory test is expressed as follows with the form of difference between each test products and the reference product average mark.

Table 19

Saveloy sausage product low in calories and the subjective appreciation that contains the reference product of 25% fat

Test specimen number

Parameter 12345

Overall performane-0.42-0.09-0.14-0.39 0.09

Outward appearance 0.07-0.06 0.21-0.94 0.14

Firmness-0.06-0.03-0.51-0.09-0.07

Taste-0.46 0.03-0.02-0.15-0.27

X-0.22 -0.04 -0.12 -0.40 -0.03

In a word, batch branch of test products is a little less than batch branch of reference product.Yet except that sample 4, its difference is statistically said so inapparent.This product that contains ripe carrot is because its outward appearance is relatively poor, and being not easy to be accepted is very clearly.Maximum possible is because the very dark colour that carrot forms causes.This problem can solve by the consumption and the type of regulating food classification colouring agent.Batch divide in fact and batch the dividing of reference product of the relevant taste of No. 4 samples and firmness are on the same level, and this discovery is highly significant.In addition, compare with sample 1, mixed extra dietary fiber in the sample 2, the result has improved taste significantly and has improved total batch and divided, and this is beyond thought.

Embodiment 19

The measurement of the preparation of hamburger low in calories and the loss of shortening process weight

According to two batches of hamburgers of method for making preparation of stipulating below.A criticizes and comprises 1 reference product and 4 test products.B criticizes and comprises 1 reference product and 3 test products.

The ingredient prescription is as follows:

A criticizes

The percetage by weight of composition in the sample

With reference to A1 A2 A3 A4

Beef, 23% fat 100.0----

Beef, 11% fat-87.0---

Beef, 4% fat--80.0 80.0 80.0

Beef, 30% fat-----

Beef, 10% fat-----

Ripe potato 0.0 13.0 20.0--

Ice---15.59 15.62

Cornstarch---3.75-

Rhizoma Solani tuber osi fiber---0.66-

Pea starch----2.95

Pea fiber----1.45

The fat that calculates, % 23.0 9.6 3.2 3.2 3.2

B criticizes

The percetage by weight of composition in the sample

With reference to B1 B2 B3

Beef, 30% fat 64.0---

Beef, 17% fat-54.0--

Beef, 10% fat 4.0 4.0 4.0 4.0

Beef, 5.5% fat--47.4 47.4

Ice 8.6 8.6 8.6 21.54

Soybean protein (58%) 4.5 4.5 4.5 4.5

Salt 15.0 15.0 15.0 15.0

Water 3.1 3.1 3.1 3.1

B criticizes (continuing)

The percetage by weight of composition in the sample

Soybean protein (80%) 0.45 0.45 0.45 0.45

Flavoring 0.35 0.35 0.35 0.35

Ripe potato-10.0 16.6-

Cornstarch---3.11

Rhizoma Solani tuber osi fiber---0.55

The fat that calculates, % 19.6 9.6 3.0 3.0

It is as follows that A criticizes the hamburger preparation method:

Beef after grinding, the screen of ice by 3 millimeters holes is transferred in the Palmia blender.Add dry ingredient or ripe potato, each composition at twice in about 0 ℃ of mixture (2.5 minutes), is obtained a kind of bonding hamburger mixture, it is transferred to during the Formax pie shaped grows up to be a useful person.After the shaping,, be contained at last in the carton and store down at-25 ℃ with quick freezer of the conveyer warp let-off.

Prepare B according to the methods below and criticize hamburger:

Have the screen of 3 millimeters perforates to grind by one together in beef and ice, the beef that grinds is transported in the Palmia blender.Soybean protein (80%), salt and flavoring are added the back to be mixed 2.5 minutes.At last, the soybean protein (58%) that soaked in water is in advance added, and then mixed 2.5 minutes, obtain a kind of bonding hamburger mixture.As stated above the gained mixture is shaped and packing.

Two batches of hamburgers that comprise higher fatty acid reference product comment flavor person to test according to the mode of embodiment 18 regulations basically by sense organ.Before the test, need not any fat in the Turbo frying pan or fry 90 seconds with hamburger.The hamburger of frying in shallow oil is for commenting flavor person as Burger that (burger) food, and this food comprises the hamburger pie of frying in shallow oil, the sweet bag of cream roundlet, the salad dressing of lettuce and a kind of flat taste.In conjunction with this test, record is because the loss in weight of the hamburger that fried process causes.

The result of sensory test is summarized in the following table, has provided the difference between each test products and the reference product average in the table.

Table 20

Hamburger product low in calories and the sensory evaluation (A criticizes) that contains the reference hamburger of 23% fat

Test specimen number

Parameter 1234

Overall performane 0.34 0.55 0.39-0.20

Outward appearance-0.28 0.18 0.19-0.42

Firmness 0.36 0.88 0.32 0.06

Taste 0.46 0.37 0.27 0.02

X0.22 0.49 0.29 -0.16

The average of four kinds of test hamburger products low in calories is respectively 3.06,3.30,3.33 and 2.78%, and in this was a collection of, the score of 3/4 test hamburger low in calories all was higher than higher fatty acid reference product.For all test specimens, its taste and firmness score all are higher than reference product.

Through after the fried process, be 28.5% with reference to the loss in weight of hamburger, and the corresponding data of test specimen is respectively 13.0,7.8,11.2 and 12.3%.These results clearly illustrate that most of fat is substituted composition by vegetablefats and replaces the later loss in weight of hamburger in fried process obviously to reduce.

Table 21

Hamburger product low in calories and the sensory evaluation (B criticizes) that contains the reference hamburger of 23% fat

Test specimen number

Parameter 123

Overall performane-0.10-0.08-0.37

Outward appearance 0.46-0.15 0.12

Firmness-0.22 0.01-0.09

Taste-0.22-0.38-0.49

X-0.03 -0.15 -0.20

Generally speaking, the difference of evaluation is significantly, and the average of three kinds of low hamburger products low in calories is respectively 3.00,2.70 and 3.09%.

Loss when showing that with reference to the hamburger pie it is fried is 8.6% weight, and test specimen 1-3 shows that its loss is respectively 10.8,4.6 and 5.3%.

Claims

(used percentage number average by weight, except as otherwise noted)

1, the method for preparing low calorie meat products, this method mainly comprises:

1) will cannot see fatty broken lean meat basically; The plant fat that contains dietary fibre and starch (weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of dietary fibre is at least 5% (the measuring with SNSP (NSP)) that plant fat substitutes the composition dry matter weight, the ratio of starch be plant fat substitute the composition dry matter weight at least 50%, this fat substitutes composition can be had or can make the even denseness that does not have sense organ can recognize particle basically, and said composition can mix with other compositions; Optionally add salt; Optionally add water and be mixed with a mixture, in mixture:

(a) the ratio of pulverizing lean meat that cannot see fat basically is in the scope of 20-95%,

(b) plant fat substitutes components in proportions in the scope of 5-80%,

(c) ratio that adds entry (as add) is in the scope of 10-50%,

(d) ratio that adds salt (as adding) is in the scope of 0.1-4%,

Low calorie meat products as preparation is to smear meat product, then preferably follows these steps to mix:

(ⅰ) with vegetable oil (its amount is for there being the 0.5-3% of adhering mixture), boiling water and albumen powder mix, and obtain first pre-composition of emulsion form,

(ⅱ) lean meat, the plant fat that will cannot see fat basically substitutes composition, adds salt and adds entry and be added in the said emulsion, the toatl proportion that adds composition be at least composition (ⅰ) and (ⅱ) weight 95%,

(ⅲ) with composition (ⅰ) and (ⅱ) mix to make and obtain second pre-composition, this second pre-composition contains the fat that equally distributed thick meat grain and average largest diameter be at least 5mm and substitutes composition,

Second pre-composition that will obtain when needing is milled by the high speed grinding mill, makes mixture,

2) optionally in mixture, add one or more other compositions, obtain meat product thus

Mixture, wherein other components in proportions are preferentially selected the scope of the scope of 2-12%, particularly 3-10% in the scope of 1-15%,

3) resulting meat product mixture is sub-packed in the suitable packing of size, (can also pack) with other food components,

4) optionally the meat product mixture being carried out anticorrosion and/or culinary art before packing or after the packing handles to obtain fat content and is no more than 15% low calorie meat products (if hamburger product) and fat content and is no more than 10% low calorie meat products (if not hamburger product), condition is: (ⅰ) when the lean meat in the product is the flesh of fish, fat does not contain sclerosis fat; (ⅱ) dietary fibre Bu Shi konjak sweet dew glycan.
2, the described method of claim 1, wherein resulting low calorie meat products contain intrinsic water and are at least 60% of each composition.
3, claim 1 or 2 described methods, wherein resulting low calorie meat products is hamburger product.
4, the described method of claim 3, wherein hamburger product substitutes the composition except that containing meat mincing and plant fat, also contains one or more and is selected from the composition that comprises adding salt, adds entry and other compositions.
5, claim 3 or 4 described methods, wherein the total fat ratio in the product of hamburger is lower than 12%.
6, the described method of claim 5, the toatl proportion of fat is lower than 10% in the product of resulting hamburger, preferably is lower than 7%, further preferably is lower than 5%, particularly is lower than 3%.
7, the described method of claim 1, wherein resulting mixture is that adhering meat filling mixture is arranged.
8, claim 1 or 7 method, this method comprises:

1) will cannot see basically fat broken thin in; The plant fat that contains dietary fibre and starch (its weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of dietary fibre is that plant fat substitutes the 5%(at least of composition dry matter weight with SNSP (NSP) mensuration), the ratio of starch be plant fat substitute the composition dry matter weight at least 50%, this plant fat substitutes that composition has or can make the even denseness that does not have sense organ can recognize particle basically, and said composition can mix with other compositions; Add salt and add entry and carry out the mixed adhering meat filling mixture that has, in adhering meat filling mixture is arranged:

(a) the ratio of broken lean meat that cannot see fat basically is in the scope of 20-90%,

(b) plant fat substitutes components in proportions in the scope of 5-80%,

(c) ratio that adds entry is in the scope of 10-50%,

(d) ratio that adds salt is in the scope of 0.1-4%,

Low calorie meat products as preparation is to smear meat product, then follows these steps to mix:

(ⅰ) vegetable oil (its amount is for there being the 0.5-3% of adhering mixture), boiling water and albumen powder are mixed, obtain first pre-composition of emulsion form,

(ⅱ) lean meat, the plant fat that will cannot see fat basically substitutes composition, adds salt and adds entry and be added in the said emulsion, the toatl proportion that adds composition be composition (ⅰ) and (ⅱ) weight 95%,

(ⅲ) with composition (ⅰ) and (ⅱ) mix to make and obtain containing second pre-composition that fat that equally distributed thick meat grain and average largest diameter be at least 5mm substitutes composition,

When needing second pre-composition is milled by the high speed grinding mill, has obtained adhering meat filling mixture,

2) optionally add one or more other compositions in adhering meat filling mixture is arranged, obtain the meat product mixture thus, wherein other components in proportions are preferentially selected 2-12%, particularly 3-10% in the scope of 1-15%,

3) resulting meat product mixture is sub-packed in the suitable packing of size, also can be with other edible packings of forming.

4) optionally the meat product mixture is carried out anticorrosion before packing or after the packing and/or the cooking is handled and the low calorie meat products that is lower than 10% to fatty amount.
9, the described method of claim 8, wherein resulting lower calories prod are to be selected from the product that comprises sausage product, the meat product that can cut into slices and smear meat product.
10, claim 7 or 8 described methods, the fat content in the wherein resulting low calorie meat products is lower than 7%.
11, the described method of claim 10, wherein Zhi Fang toatl proportion is lower than 5%, preferably is lower than 3%.
12, the described method of claim 1, ratio that wherein cannot see fatty broken lean meat in the mixture basically is in the scope of 25-70%, preferably in the scope of 30-50%.
13, each described method of claim 1-12 is present in wherein that plant fat substitutes dietary fibre in the composition and the total amount of starch is at least 5% of product weight.
14, claim 1 or 13 described methods, wherein plant fat substitutes dietary fibre in the composition/starch than in 1: 20 to 1: 2 scope, and preferably 1: 15 to 1: 3, what override was selected was 1: 10 to 1: 4.
15, the described method of claim 1, the wherein fatty ratio that substitutes the dietary fibre in the composition is at least 10%.
16, the described method of claim 15, the wherein fatty ratio that substitutes the dietary fibre in the composition is at least 15%.
17, the described method of claim 1, dietary fibre wherein and starch are unmodified natural edible fiber and starch.
18, the described method of claim 1, wherein plant fat substitutes the plant material that composition is natural not branch, and its water content is at least 70%.
19, the described method of claim 18, wherein to substitute components in proportions be in the scope of 10-70% to the plant fat in the mixture, preferably in the scope of 15-60%, preferentially selects in the scope of 20-50%.
20, claim 18 or 19 described methods, wherein plant fat substitutes composition and is selected from plant tuber and plant roots raw material.
21, the described method of claim 20, wherein the plant tuber raw material is selected from potato, sweet potato and their mixture.
22, the described method of claim 20, wherein the plant roots raw material is selected from cassava (Manihot esculenta, Jatropha manihot) root and arrowroot root.
23, the described method of claim 18, wherein natural plant raw material is pre-culinary art.
24, the described method of claim 1, wherein the plant fat water content that substitutes composition mostly is 20% most.
25, the described method of claim 24, wherein the plant fat in the mixture substitutes components in proportions in the scope of 5-15%, preferably in the scope of 5-10%.
26, claim 24 or 25 described methods, wherein to substitute composition be the natural plant raw material that is selected from the not branch of grain and dicotyledon seed to fat.
27, the described method of claim 26, wherein to substitute composition be the grain shape that maximum gauge is no more than 2mm to fat.
28, claim 24 or 25 described methods, wherein to substitute composition be the starch that separates and the mixture of the dietary fibre that separates to fat.
29, the described method of claim 28, wherein the starch of Fen Liing is selected from flour starch, farina and tapioca.
30, the described method of claim 28, wherein the dietary fibre of Fen Liing is selected from potato dietary fibre, beet fiber, pea fiber, Kidney bean fiber and cassava fiber.
31, the described method of claim 1, wherein to substitute making of composition be to replenish with the separating starch of q.s in the plant material of natural not branch and/or separate dietary fibre to substitute composition with the plant fat that obtains defined in the claim 1 to fat; Xerophagia in the plant material of natural not branch with fiber be lower than 5%, the dried starch ratio is lower than 50%.
32, the described method of claim 1, wherein the ratio that adds entry in the mixture is in the scope of 15-40%, preferably in the scope of 20-35%.
33, the described method of claim 1, wherein adding entry is the water of cooking vegetables or meat.
34, the described method of claim 1, wherein the ratio of the adding salt in the mixture is in the scope of 0.5-3%, preferably in the scope of 1-2%.
35, the described method of claim 34, wherein add food-grade that salt is selected from food-grade composition, sodium chloride-containing and the additional salt of main sodium chloride-containing and form and contain the food-grade of one or more alkali metal or alkali salt and form, it is other salt that differ from sodium chloride that identical with sodium chloride basically saline taste is arranged that this food-grade is formed.
36, the described method of claim 1, meat wherein is selected from musculature and edible internal organs, comprises kidney, spleen, brain, tongue or pancreas.
37, the described method of claim 36, meat wherein is the mixture of two or more animal flesh.
38, the described method of claim 1, other compositions wherein are selected from a following composition and divide: the culinary art of the particle that thoughts official can recognize or the vegetables of not cooking; Be selected from the water binding agent of hydrocolloid, egg white, gelatin and collagen; Structural agent; Anticorrisive agent; Flavor enhancement; Seasoning matter; Fumet; Sweetener; Colouring agent; Vitamin; Cigarette and curing agent.
39, the described method of claim 1, wherein resulting meat product have the total energy content that is lower than 700KG/100g.
40, the described method of claim 39 wherein can be lower than 600KG/100g by content, and what preferentially select is to be lower than 500KG/100g, particularly is lower than 400KG/100g.
41, claim 39 or 40 described methods, wherein the fat content of resulting low calorie meat products is contributed its below 50% of content of total energy, preferably is lower than 40%, and it is preferential that what select is to be lower than 30%, particularly 20%.
42, the described method of claim 1, wherein resulting low calorie meat products through sensory test group test and with the conventional method preparation similar higher fatty acid with reference to meat product relatively, have the taste identical, tissue and outward appearance basically with reference product.
43, the described method of claim 1, wherein resulting low calorie meat products meat jelly and the fat that high-temperature process discharged after 70 minutes under 2.1 bar pressures in the 450g can of packing into is lower than 6%(with respect to the product population in the tank filling).
44, the described method of claim 1, wherein the packing of packing meat product is selected from casing, plastic containers, iron flask, glass container and metal forming container.
45, the described method of claim 1, wherein resulting meat product mixture is handled through anticorrosion and/or culinary art.
46, the described method of claim 1, when the low calorie meat products that will prepare is when smearing meat product, meat wherein is liver.
47, preparation method of smearing meat product low in calories, this method comprises the following steps:

(1) edible oil, temperature being at least 50 ℃ water and water content, mostly to be 20%(most be basic calculation with the albumen powder) albumen powder mix, obtain first mixture of emulsion form,

(2) emulsion with step (1) mixes with following each composition;

Basically cannot see the lean meat of fat, its ratio is in the scope of 20-90% of product weight,

The plant fat that contains dietary fibre and starch (weight ratio is 1: 32 to 1: 1) substitutes composition, the ratio of dietary fibre is at least plant and substitutes the 5%(of composition dry by SNSP (NSP) mensuration), the ratio of starch is at least plant and substitutes 50% of composition dry, it is the composition that has or can make the even denseness that does not have the particle that sense organ can recognize in smearing meat product basically that this plant substitutes composition, the amount of this composition is the scope of the heavy 5-80% of product

Water, its ratio are the scope of the heavy 10-50% of product,

Salt, its ratio are the scope of the heavy 0.1-4% of product,

One or more supplementary elements optionally, its toatl proportion are the scope of the heavy 1-15% of product, and the emulsion of step (1) contains and contains 5% resulting mixture at most,

The mixture that grinding is obtained is made and is contained the meat grain and the plant that are evenly distributed basically and substitute mixture of ingredients in case of necessity, and the maximum gauge of meat grain is at most 1cm in this mixture,

(3) optionally other supplementary elements are mixed with the resulting mixture of step (2),

(4) optionally resulting mixture is divided in the suitable packing of size,

(5) optionally carry out the mixture after the resulting packing anticorrosion and/or the culinary art processing, produce fat content and be lower than 10% the meat product of smearing low in calories.
48, the described method of claim 47, wherein substitute composition, additional water, salt and selectivity supplementary element by the emulsion of step (1) and meat, plant fat and mix the mixture that obtains mutually and obtain containing the meat particle and the plant that are evenly distributed basically and substitute mixture of ingredients through it is ground by milling apparatus, the maximum gauge of meat particle is no more than 1cm in the mixture.
49, the described method of claim 47, wherein the amount of edible oil is in the scope of the 0.5-5% of product.
50, the described method of claim 47, wherein the amount of water in step (1) is the 1-10% of product weight.
51, the described method of claim 47, wherein the amount of albumen powder is in the scope of the heavy 0.1-5% of product.
52, the described method of claim 47, the meat product of smearing that wherein will prepare is selected from meat paste, meat extract and the slurry of sticking with paste and so on as liver.
53, the described method of claim 49, the edible oil mass that wherein adds step (1) is in the scope of 0.8-3%, is preferably in the scope of 1-2%.
54, the described method of claim 50, the water yield that wherein adds step (1) is in the scope of 1-3%.
55, the described method of claim 51, the amount of albumen powder that wherein adds step (1) are in the scope of 0.2-2%, preferably in the scope of 0.3-1%.
56, the described method of claim 47, wherein resulting toatl proportion of smearing fat in the meat product low in calories is lower than 7%.
57, the described method of claim 56, wherein resulting toatl proportion of smearing fat in the meat product low in calories is lower than 5%, preferably is lower than 3%.
58, the described method of claim 47 is in the scope of ratio at 25-70% of the broken lean meat that cannot see fat basically that wherein adds in step (2), preferably in the scope of 30-50%.
59, claim 47 or 56 described methods, wherein plant fat substitutes dietary fibre in the composition and the total amount of starch is at least 5% of product.
60, claim 47 or 59 described methods wherein add plant fat in the step (2) and substitute dietary fibre/starch in the composition than at 1: 20 to 1: 2, preferably 1: 15 to 1: 3, preferentially select 1: 10 to 1: 4.
61, the described method of claim 47, the wherein fatty dietary fibre ratio that substitutes in the composition is at least 10%.
62, the described method of claim 61, the wherein fatty dietary fibre ratio that substitutes in the composition is at least 15%.
63, the described method of claim 47, dietary fibre wherein and starch are unmodified dietary fibre and starch.
64, it is the plant material that water content is at least 70% natural not branch that the described method of claim 47, plant fat wherein substitute composition.
65, the described method of claim 64, amyloid plant fat substitutes components in proportions in the scope of 10-70% in the mixture, and preferably in the scope of 15-60%, what preferentially select is in the scope of 20-50%.
66, claim 64 or 65 described methods, wherein plant fat substitutes composition and is selected from plant tuber raw material and plant roots raw material.
67, the described method of claim 66, wherein the plant tuber raw material is selected from potato, sweet potato and their mixture.
68, the described method of claim 66, wherein the plant roots raw material is selected from manioc root and arrowroot root.
69, the described method of claim 64, wherein natural plant raw material is to cook in advance.
70, the described method of claim 47 wherein adds the water content that plant fat in the step (1) substitutes composition and is no more than 20%.
71, the described method of claim 70, wherein plant fat substitutes components in proportions in the scope of 4-15%, preferably in the scope of 5-10%.
72, claim 70 or 71 described methods, wherein to substitute composition be the natural plant raw material that is selected from the not branch of grain and dicotyledon seed to plant fat.
73, the described method of claim 72, wherein to substitute composition be the grain shape that maximum gauge is no more than 2mm to plant fat.
74, claim 70 or 71 described methods, wherein to substitute composition be the fat that separates and the mixture of the dietary fibre that separates to plant fat.
75, the described method of claim 74, wherein the starch of Fen Liing is selected from flour starch, farina and tapioca.
76, the described method of claim 74, wherein the dietary fibre of Fen Liing is selected from potato dietary fibre, beet fiber, pea fiber, Kidney bean fiber and cassava fiber.
77, the described method of claim 47, it is that the plant material that dietary fibre with the starch of the separation of q.s and/or separation replenishes natural not branch makes that fat wherein substitutes composition, and the plant material of natural not branch contains and is no more than 5% dietary fibre dry and is no more than 50% starch dry matter.
78, the described method of claim 47, the ratio of the water that it adds in step (2) is the scope at 15-40%, preferentially selects the scope of 20-35%.
79, the described method of claim 47, its water that adds in step (2) is the water of cooking vegetables or meat.
80, the described method of claim 47, the ratio of the salt that it adds in step (2) are in the scope at 0.5-3%, preferentially to select 1-2%.
81, the described method of claim 80, wherein the salt of Jia Ruing is selected from the food-grade composition of main sodium chloride-containing; The food-grade of sodium chloride-containing and additional salt is formed and is contained the food-grade of one or more alkali gold or alkali salt and forms, and it is to contain other salt that differ from sodium chloride that identical saline taste is arranged with sodium chloride basically that this food-grade is formed.
82, the described method of claim 47, wherein the meat that adds in step (2) is selected from musculature and edible internal organs, comprises waist, spleen, brain, tongue or pancreas.
83, the described method of claim 82, meat wherein are two or more moving mixing meat.
84, the described method of claim 47, the supplementary element that wherein adds step (2) are to be selected from a following composition to divide: sense organ can discern the vegetables of particle; Be selected from the water binding agent of hydrocolloid, egg white, gelatin and collagen; Structural agent; Anticorrisive agent; Flavor enhancement; Seasoning matter; Fumet; Sweetener; Colouring agent; Vitamin; Cigarette and curing agent.
85, the described method of claim 47, the wherein resulting total energy content of smearing meat product is lower than 700KG/100g.
86, the described method of claim 85, wherein said total energy content is lower than 600KG/100g, preferably is lower than 500KG/100g.
What 87, claim 85 or 86 described methods, wherein resulting fat content of smearing meat product low in calories were supplied with total energy content is lower than 50%, preferably is lower than 40%, and preferential the selection is lower than 30%, particularly is lower than 20%.
88, the described method of claim 47, wherein resulting low in calories smear meat product through sensory test group test and with the conventional method preparation similar higher fatty acid with reference to meat product relatively, have basically with reference to the identical taste of meat product, tissue and outward appearance.
89, the described method of claim 47, wherein resulting low calorie meat products meat jelly and the fat that high-temperature process discharged after 70 minutes under 2.1 bar pressures in the 450g can of packing into is lower than 6%(with respect to the product population in the tank filling).
90, the described method of claim 47, the meat product mixture of smearing that wherein step (2) or (3) obtain is handled through anticorrosion and/or culinary art.
91, the described method of claim 47, the meat that adds in step (2) is liver.
92, according to each the meat product that smears low in calories of method preparation of claim 47-91.
93, claim 92 low in calories smeared meat product and is selected from meat paste, meat extract and the slurry of sticking with paste and so on as liver.
94, the corresponding low calorie meat products of any product of producing according to each method of claim 1-93 is a product that do, reconstitutable, and drying is not produce any substantial method of condensing of meat albumen (as desivac) through one to carry out.