CZ10296A3 - Process for producing a foodstuff article - Google Patents

Abstract

A method for manufacturing meat products involving a marination phase wherein the penetration of the marinade into the meat particulate phase is restricted by use of at least two of the following conditions: (i) provision of meat particles at a temperature such that at least a proportion of the water in the meat particles is present as ice; (ii) addition of a carrier material; (iii) mixing for a time sufficient only to disperse all the added ingredients. The marinade additionally functions as an adhesive matrix.

Description

(57) A method for producing meat products, comprising a marinating step in which the penetration of the marinade into the meat particle phase is limited by using at least two of the following conditions; (i) providing meat particles at a temperature such that at least a portion of the water in the meat particles is present as ice; ii) adding a carrier material; (iii) stirring for a time sufficient to disperse all added ingredients. The marinade stuffing functions as an adhesive matrix.

Method of production of food product pl /

AND

Technical field

The invention relates to a process for the production of meat products, in particular white meat products having a highly desirable appearance, texture, taste and cooking characteristics.

BACKGROUND OF THE INVENTION

The benefits of marinating to provide the aroma and tenderness of meat are well known. However, in the case of meat that is already fragile (especially white meat or fish), the effect of marinating on the brief characteristics of the meat could be undesirable. This disadvantage of marinating is particularly evident in processed meat products consisting of individual pieces or pieces of meat together with other food ingredients, as such muscle is much more susceptible to mechanical damage or solubilization when reduced in size. These food products can be considered as composite or multiphase systems, consisting of a particulate or meat phase and a more continuous or matrix phase.

Another disadvantage associated with marinating the meat particles of the "processed, meat products" is that they may interfere with the matrix or continuous phase requirements that provide a coherent, stable product.

Thus, there is a problem of obtaining the benefits that marinating in processed meat products can provide without also having the disadvantage of altering the internal fibrous structure of the muscle.

The authors have now solved the above problem and are able to achieve the benefits of marinating to form an adhesive matrix for processed meat products, without adversely affecting the internal fibrous structure of the fine meat.

US-A-5188854 discloses a process by which portions of frozen fish are mixed with a binder, such as surim paste, and shaped to produce a sea fish-like product.

US 3285753 and US 3413127 relate to a process for producing shaped poultry products · Salt is poured onto the surface of the boned poultry pieces and the pieces are shaken for a period of time until the surface of the soluble protein salt concentration is formed. The poultry skin paste is mixed with the salted pieces and the mixture is pressed into a container.

EP-A-0355472 discloses a method of marinating meat which comprises overnight resting, vacuum overturning or spraying followed by overturning.

The essence of the invention

According to the present invention, there is provided a method of manufacturing a food product comprising a meat particle phase and a continuous phase comprising a marinating process that simultaneously forms an adhesive matrix and wherein the marinade penetration into the meat particle phase is limited, and the method comprises:

i) providing the meat particles at a temperature of less than or equal to -2 ° C so that at least a portion of the water in the meat particles is present in the form of ice;

ii) adding a marinade;

iii) optionally adding a carrier material for the marinade aborbe;

iv) optionally increasing the viscosity of the composition; and

v) stirring for a total of 4 to 15 minutes so that all the ingredients added are dispersed and any dissolution of the meat protein is minimally low.

The individual pieces of meat contain a particulate phase and a continuous phase, providing both odor and juiciness by adding a marinade, which at the same time forms an adhesive matrix to produce a cohesive, stable product. A particular object of the invention is to create and assemble the constituents of the two phases under conditions that protect the internal fibrous structure of the muscle pieces against adverse structural changes.

To achieve this, two or more of the following conditions are necessary, and preferably all three will be used:

(a) the temperature of the meat particles must be low so that at least a portion of the water in the meat particles is present in the form of ice. Thus, a suitable temperature is from -2 ° C to -20 ° C, more preferably from -4 ° C to -6 ° C. Low temperature limits the mobility of the marinade, reducing its diffusion into pieces of meat. The proportion of the total amount of water present in the form of ice will be approximately 35%.

(fb) _a . the carrier material is added to the particles to dilute the carrier material to compete for available moisture with Hiirinade meat treatments. Suitable carrier materials are any marinade-absorbing substances that are compatible with the food product, for example a collagen source, such as chopped leather or prepared algae paste; pre-comminuted muscle material, plant fibers; soybean derivatives; proteins such as caseinate and proteins from

- 4 whey; polysaccharide materials such as marine hydrocolloids, pectins; and mixtures thereof.

(c) the mixing times are short, so that they are only time sufficient to disperse the ingredients. The total mixing time is typically 4 to 15 minutes, depending on the batch size. This reduces the time available for the diffusion of the marinade into the snack and minimizes the effect of mechanical action and the effect of rubbing in dissolved salts.

These three conditions result in deliberate delineation of the marinade on the surface of the meat particle and thus a reduction in the extent of protein dissolution in the meat particle by the marinade.

It is preferred that if only two of the above conditions are used, one of the conditions met is the addition of the carrier material.

Another condition may be applied as desired. It is a fact that the viscosity of the composition can be advantageously increased. Such an increase in viscosity will limit the penetration of the marinade into the meat particle and may also help the subsequent formation of the meat product.

Such an increase in viscosity is particularly required when the initial temperature of the meat particles is from -2 ° C to -4 ° C or higher. , _

Viscosity can be increased by many suitable methods, for example:

(1) The mixture may be cooled after mixing, preferably by the addition of a coolant such as CO ₂ . The temperature of the mixture is preferably lowered to -6 ° C to -8 ° C.

(2) The marinade may contain starch or other viscosity enhancers. Preferably, the starch has a gelatinization temperature similar to that at which the meat protein is denatured (from about 55 ° C to 75 ⁹ G); examples of suitable starches are natural starches such as starch flour and other root starches. The addition of starch is particularly advantageous since starch is capable of absorbing juices from meat released during baking. Furthermore, when the meat particles are white meat (for example, poultry or fish), the starch aids the matrix whiteness.

The carrier material may be added to the meat particles either before or after the addition of the marinade or part of the marinade.

The marinade can be added either:

(a) initially as a dry mixture, the fluid being added later; or (b) as a solution.

When the marinade is added as a dry mixture to the meat particles and the carrier material, the ingredients are first mixed to the pellets, sufficient only to disperse the dry mixture. Some components of the marinade may be added individually to enhance their effect. For example, the salt may be added first and mixed, followed by the addition of additional marinade ingredients and mixing again. The liquid is then added and the mixture is stirred again for a time sufficient to disperse the ingredients. Each mixing step typically takes 1 to 9 minutes, with a total mixing time of 4 to 15 minutes: · ———

In particular, this method provides for the locally concentrated action of the dry marinade mixture on the surface of the meat particles.

The fluid will generally be water, although other fluids such as milk, fruit juices and the like may also be used.

The marinade contains salt and other typical ingredients.

The salt component is preferably sodium chloride, but other salts such as a phosphate salt may be used, for example sodium tripolyphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, tetrasodium pyrophosphate, potassium tripolyphosphate and mixtures thereof. Salt is added to dissolve the meat protein. This protein dissolution is limited to the surface of the meat particles due to the conditions used.

The particulate phase comprises pieces or slices of animal tissue, or substitutes thereof. Any suitable particle size may be used, provided that such particles are substantially inert and larger in size than the fiber bundle. There is no upper limit to the particle size, for example, whole chicken breasts or fish fillets can be used. However, typically a particle size of 20 x 10 x 10 mm will be used. Preferably, the animal tissue is selected from poultry meat, fish meat and mixtures thereof. Meat substitutes may be, for example, structured proteins, such as soy protein and fungal protein, having similar food functions to animal tissue.

*

The particulate phase may include, in addition to animal tissue or a substitute, any ingredient that may be present in meat products, such as salt, spices, fat, preservatives, colorings, flavors, and water.

The amount of animal tissue in the product is 10 to 90% by weight, preferably 20 to 80% by weight. % and most preferably 30 to 70 wt. %.

The particulate phase and the continuous phase are preferably used in a weight ratio of from about 20: 1 to 1: 19, more preferably from 15: 1 to 1: 2, and most preferably from: 1 to 1: 1.

The invention relates in particular to food products comprising white meat, for example poultry and / or fish meat. This is because white meat is generally soft and brittle and hence particularly susceptible to structural disruption caused by mechanical processing and dissolved salts. Further, the method of the invention provides a matrix that can be white colored.

The invention also has the following advantages:

(a) the meat particles may be marinated with minimal ingredient preparation and avoiding marinating methods such as pre-spraying, inverting, kneading and the like that promote changes in the internal fibrous structure of the muscle, either by mechanical action or by their diffusion facilitating effect solutes;

(b) rapid marinating and low temperatures facilitate processing and hygiene.

DETAILED DESCRIPTION OF THE INVENTION

The following examples further illustrate the invention:

Example 1

A chicken product having the following composition is described below:

was produced as the chicken product% w / w composition.

total product _(j , chicken breast meat (particle size = = 20 x 10 x 10 mm) 71 finely chopped chicken skin 10 marinade 19 marinade composition% w / w marinade dextrose 16.2 milk protein 13,5 phosphoric salts E450A and E450B 2 , 7

NaCl 4.3 citric acid 0,3 flavor "...", θ 3 water up to 100

The chicken breast particles (size 20 x 10 x 10 mm) were placed in a mixer with double alternating meshes. The chicken particles had a temperature of -2 ° C to -4 ° C. The marinade was then added and the ingredients were mixed for 4 minutes. Finally, chopped skin was added as a carrier and the ingredients were mixed for 2 minutes. Then the mixture was cooled to -6 ° C by injecting CO ₂ for 90 seconds.

Then the chicken product was shaped into pTocfuKTO; with a batter and breadcrumbs, pre-fried at 175 ° C for 90 seconds and then baked in the oven at 215 ° C for 3.3 minutes to ensure that the chicken core reaches 75 ° C. The product was stored frozen at -20 ° C. When the frozen product is baked at 220 ° C for 15 minutes, it provides a juicy product having the appearance of pure meat, a natural fibrous structure and a pleasant marinated aroma.

It was apparent that no undesirable change occurred in the fibrous structure of the chicken breast.

Example 2

Frozen blocks of skinless raw breast meat of broiler 200 x 100 x 50 mm were tempered to a temperature between -4 C and ^S -6 ° C in a conditioning cold store and then cut into slices measuring 200 x 100 x 5 mm .

Within this temperature range, the meat ice content was 35% of the total water content as determined by calorimetry.

Meat slices containing cold Poison were immediately mixed with a dry marinade mixture consisting of the following ingredients:

% by weight natural starch flour extra (Roshelle) 72.43 sodium caseinate EMHV (DMV) 11.14 sodium chloride 8.32 dextrose and flavor - - 8.11

These dry ingredients were mixed with cold meat slices in a laboratory-size circular mixer, complete with paddle-shaped mixing blades, for 45 seconds at 60 rpm.

During this time, the dry ingredients were contacted with the moist surfaces of the muscle slices to form a sticky mesh of starch, caseinate, flavored dextrose, and dissolved muscle proteins obtained from the immediate surface of the snack.

Dissolution of muscle proteins was achieved by a highly effective concentration of salt in available water on the instant surface of the snack and was limited to surface treatment by brief mixing time, insignificant temperature change and subsequent dilution of salt concentration by addition of water.

Chilled water at + 2 ° C was added to the meat slices and a sticky net formed by the marinade ingredients during the stirring time of 30 seconds followed by stirring for an additional 30 seconds.

The addition of water provided the final composition of the marinated meat mixture:

% weight sliced broiler meat · 80,00 water ------ = - ...... 16,30 starch flour, 2,68 sodium caseinate 0,41 sodium chloride 0,31 dextrose and flavors 0, 30

The addition of water partially hydrated the marinade mesh with a vortex-white continuous matrix adsorbing all available liquid.

- 11 In this herd, the meat and marinade mixture were in a free-flowing state, with the muscles retained substantially intact (egyptine) and with a hydrated continuous matrix, providing a ductile consistency of moderate viscosity that did not cause frictional muscle damage during mixing. This is in contrast to the highly viscous nature of conventional binders or fillers, such as those based on cereal materials, eg, crumbs, or the typical frictional effects of extensive extraction of soluble muscle proteins.

The marinated meat mixture was formed into pate shapes and wrapped with conventional batter and breadcrumbs. The coated products were pre-fried in vegetable oil at 180 ° C for 3-4 minutes to reach a center temperature of 75 ^ο 0,

The pre-fried products were snap frozen at -30 ° C, packaged and frozen stored at -20 ° C for equilibration for two weeks before being evaluated.

The products were grilled from frozen to a center temperature of 75 ° C and evaluated by a range of methods including formal Sensory Assessment by trained assessors using 27 established sensory parameters and under controlled sample replication and taste procedures.

Analysis of the sensory data showed that the products were more juicy and above rated in the fibrous characteristics, and less firm, dense and tough than products containing similar amounts and types of meat along with non-meat ingredients supplied by conventional routes.

The cured cheese was less jelly than using only starch flour as a marinade carrier, and less

- 12 gelatinous or viscous than those produced by marinade consisting of salts, flavors and sodium caseinate.

Similarly, the products were far less satisfactory if the meat temperatures exceeded -1 ° C or if normal marinating was performed so that the marinade diffused into muscle tissue or if the marinades were used without immobilizing carriers.

The appearance of the meat-based core in marinated products was highly fibrous and of excellent white color, with very little difference between the intact muscle and the wet continuous phase at the interface of the muscle segments. The constituents of the marinade have not penetrated the muscle tissue other than on the immediate surface.

The products showed very little free liquid, but moisture was easily displaced by compression.

Examples 3-6; Comparative Examples A - D

A chicken product having the same composition as in Example 1 was produced using many different conditions, as follows:

example no. temperature of mass particles carrier mixing time 3 low present short ~ 4 low absent short 5 low present long 6 high present short AND low absent long (B) high absent short C high present long D high absent long

Thus, in Examples 4, A, B and D, there was no finely chopped chicken skin as carrier in the chicken product composition, the chicken product composition comprising 81% chicken breast and 19% marinade.

In Examples 3, 4, 5 and A, chicken particles at -4 ° C were provided.

In Examples 6, B, C and D chicken particles having a temperature of from 1 ° C to 5 ° C were provided.

In Examples 3, 4, 6 and B, the stirring time was 12.5 minutes.

In Examples 5, A, C and D, the stirring time was 25 minutes.

After preparing the chicken products, the products were coated with conventional batter and bread crumbs, pre-fried for 4.5 minutes in vegetable oil at 180 ° C to reach a center temperature of 75 ° C, and frozen for at least two weeks prior to evaluation.

The products were tasted (blind) by a small team of experts.

In Comparative Examples B and D, no product could be prepared because it could not be formed into the desired product form.

The products produced in Comparative Examples A and C had a poor fibrous structure as compared to Examples 3-6.

In Examples 3-6 it was clear that there was no undesirable change in the fibrous structure of the breast meat. The products were juicy and had an excellent white color with little difference between the intact muscles and the moist sháojitow phase at the interface of the snack compartments.

Claims (16)

. Α Τ Ε Ν Τ Ο V Ν Ř Ř Ř Υ -1. A method of producing a food product comprising a meat particle phase and a continuous phase comprising a marinating process which at the same time forms an adhesive matrix in which the penetration of the marinade into the meat particle phase is limited, comprising: i) providing the meat particles at a temperature of less than or equal to -2 ° C so that at least a portion of the water in the meat particles is present in the form of ice; ii) adding a marinade; iii) optionally adding a carrier material for marinade absorption; iv) optionally increasing the viscosity of the composition; and v) stirring for a total of 4 to 15 minutes so that all the ingredients added are dispersed and any dissolution of the meat protein is minimized. 2. A method according to claim 1, wherein the meat particles have a temperature of from -2 ° C to -20 ° C. ...... '... ............. .............. .... A method of producing a food product according to claim 1 wherein the meat particles have a temperature of from -4 ° C to -6 ° C. A method of producing a food product according to any one of the preceding claims, wherein the carrier material is selected from a suitable source of collagen, pre-ground muscle A method for producing a food product according to any one of the preceding claims, characterized in that the marinade is first added as a dry mixture which is stirred for a time sufficient to disperse the dry mixture, the meat particles and the carrier; then the liquid is added and the mixture is again stirred for a time sufficient to disperse the ingredients. 6. A method according to claim 5, wherein each mixing step is 1 to 9 minutes. A method of producing a food product according to any one of claims 1 to 4, wherein the marinade is added as a solution. A process for producing a food product according to any one of the preceding claims, wherein the marinade comprises salt. A method for producing a food product according to any one of the preceding claims, wherein the viscosity of the composition is increased by cooling. »* - A method of producing a food product according to claim 9, wherein the mixture is cooled by spraying CO ₂ . .............. A method for producing a food product according to claim 9 or 10, wherein the mixture is cooled to a temperature between -6 ° C and -8 ° C. - 16 A method of producing a food product according to any one of claims 1 to 8, wherein the viscosity of the composition is increased by adding starch to the marinade. 13. A method according to claim 12 wherein the starch is natural starch. A method of producing a food product according to any of the preceding claims, wherein the food product is a white meat product. A method of producing a food product according to any one of the preceding claims, wherein the particulate phase comprises meat particles selected from fish particles, poultry particles and mixtures thereof. - 15 plant fiber material; Soy Derivatives, including polysaccharide material and mixtures thereof. A food product comprising a mass particulate phase $ and a continuous phase obtainable by a process comprising a marinating process which at the same time forms an adhesive matrix wherein the penetration of the marinade into the mass particulate phase is limited, and said method is characterized in that includes i) providing the meat particles at a temperature of less than or equal to -2 ° C so that at least a portion of the water in the meat particles is present in the form of ice; ii) adding a marinade; iii) optionally adding a carrier material for marinade absorption; iv) optionally increasing the viscosity of the composition; and v) mixing to a total time of 4-15 minutes so that all added ρήίϊ3ΓΡ5Τ7άίρ · ^ 's ^{and η} * ^{of altékoli} ™ P ° ^{u1těni mass bilkovibý | e} minimized.