CZ20003787A3 - Thickening mixture for meat products - Google Patents

Abstract

In the present invention, there is disclosed a thickening mixture for meat products formed by plants rich in starch or a mixture of such plants, whereby 5 to 15 percent of collagenous hydrolysate are usually added to the mixture of such plants. The mixture is in extruded state and subsequently milled or crushed. Preferably, amaranth grains are added into the mixture prior extrusion. So prepared mixture exhibits good thickening properties and maintains required water amount in the ready meat product throughout expedition and storage.

Description

Technical field

The invention relates to a thickening composition for meat products in which the required amount of water is to be bound, the composition comprising starch-rich crops or a mixture of these crops.

BACKGROUND OF THE INVENTION

The production technology of some meat products requires binding a defined amount of water and retaining the water in the product. A number of compositions based on modified starches are used for this purpose, and extruded ground mixtures are also used, wherein starch and vegetable proteins are also the binding constituent of water. A problem with the use of these compositions is the release of some water during storage. This problem is partially solved by the use of protein concentrates from soybean, but the disadvantage of these concentrates is the risk of allergies and, last but not least, their high cost.

It is therefore an object of the present invention to provide a thickening composition for meat products which, without manufacturing and economy, will bind water without releasing part thereof during storage and without causing health problems.

SUMMARY OF THE INVENTION

The object is achieved by the thickening composition according to the invention, characterized in that collagen hydrolyzate (glutin) is usually added to the starch-rich crops or to the mixture of these crops, usually in an amount of 5 to 15%. The presence of the collagen hydrolyzate in the thickening mixture prevents the re-release of water from the meat product since the hydrolyzate binds to it. In a preferred embodiment, the thickening mixture is extruded and subsequently ground. In another embodiment, the mixture is supplemented with amaranth grains. Thus, the use of the mixture has health effects.

Examples

Example no

To the corn meal or rice is added 8% of dried skin collagen hydrolyzate (glutin), moderately hydrolyzed, and this mixture is extruded and • 99 * 99 99 99 ·· 99 · 99 0 9 9 9 · * • · 9 9 9 9999 • 9 9 99 999 99 9 · 999 »999 • 9« <999 999 99 99 99 grinds or crushes. In this embodiment, the mixture is supplied to the meat industry, where it is generally added to sausages, pates, and the like. The added mixture prevents the water from being released from said meat products.

Example 2

To the mixture of corn grits or rice with amaranth grains was added 7% dried skin collagen hydrolyzate (glutin) moderately hydrolyzed. This mixture is subsequently extruded and ground or crushed. The resulting thickening mixture contains modified corn or rice starch, fine amaranth starch, more protein, exhibits good thickening properties and maintains the desired amount of water in the finished meat product throughout shipping and storage.

Claims (5)

PATENT CLAIMS 1. A thickening mixture for meat products consisting of starch-rich crops or a mixture of these crops, characterized in that collagen hydrolyzate (glutin) is added to the starch-rich crops or to the mixture of these crops. The thickening composition according to claim 1, characterized in that the collagen hydrolyzate together with the starch-rich crops or the mixture thereof are in the extruded state. The thickener mixture according to claim 2, characterized in that the collagen hydrolyzate together with the starch-rich crops or the mixture thereof are in the extruded and subsequently ground state. The thickening composition according to claim 1 to 3, characterized in that 5 to 15% of the collagen hydrolyzate is added. The thickening mixture according to claims 1 to 4, characterized in that amaranth grains are added to the starch-rich crops or mixtures thereof.