DD151688A1 - METHOD FOR PRODUCING COMBINATION MEAT PRODUCTS - Google Patents

Abstract

The invention relates to a process for the production of combination meat products using foreign protein concentrates. According to the invention, the object is achieved by using foreign protein concentrate mixtures of up to 70% by weight of known thermostable milk protein coprecipitates and less than 30% by weight of thermocoagulable protein concentrates or concentrates of 100% by weight of known thermostable milk protein excipients dry in powder form or mixed with water with the addition of various Additives with crushed or coarsely cut raw meat of all slaughter animals including fish transformed into a reconstitution ready mass and afterwards a heat treatment be subjected. It is important that the foreign protein concentrate mixtures or concentrates participate in the formation of chewable gels in the texture formation and in this state hardly differ from the texture of the meat. With the inventive method it has been possible to produce combination meat products, in which the foreign proteins used are processed without chewing greens or fibers without prior structuring economically and technologically cheap, and as a stand-alone meat products such as schnitzel, roast, Brussels and cooked sausage or comminution as a goulash , Soup fillets, salads and similar foods can be used without losing their own structure in the kitchen processing.

Description

Process for the preparation of combination meat products

The invention relates to a process for the preparation of combination meat products using free protein concentrates

Characteristic of the known technical

Processes are known which use milk protein concentrates such as caseinates, whey protein concentrates and insoluble milk protein coprecipitates and whole, skim milk and whey powders for the production of meat products ". They are used in products such as pâtés, minced meat, dried meat, scalded and cooked sausages or as a binder component in Meat products used. The previous methods for the production of partially simulated meat products - (BDR-V / P 97 815 US-PS 4 039 694, BRD-OS 2 639 177, BRD-OS 2 426 434, DDR-FP 118 796 _S FRG-OS 2,118,532, BRD-OS 2 508 196, Federal Republic of Germany No. 2,654,957, USSR No. 558,663, US Pat. No. 3,939,056) have the disadvantage that. Structuring foreign protein concentrates before they are used in meat products or to texture, adding an extra technological and financial effort resulted has "Through dio previous structuring or texturing a high proportion of the assets of these proteins is to bind ^ 'extraneous water lost _s, which reduced the final yield In addition, the incorporation of

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Texture data or textures cause insufficient particle binding within the texture of the final product. The consequence of this may be a friable or spongy consistency which, in the case of the final kitchen-technical final preparation, z _e B _ö roast, six. a disintegration of the products, can lead.

Object of the invention

The aim of the invention is to strive for a sensible use of milk protein concentrates in meat products and to eliminate the indicated deficiencies of similar products while maintaining an optimal nutritional value of the final product.

It is the object of the invention to provide a method by which compound meat products can be prepared using either fxerad protein concentrate or concentrates. The high water binding capacity of the Fxemdproteins should be used optimally for a good particle binding within the Gartextur. Semi-finished products as well as final products can be produced. According to the invention, this object is achieved by the fact that either FreradproteiriVonsentratgeinische known from up to 70 Gew .- ^ S Sweißkopräzipit at en and under 30 Gew. "Tlierinokoagul-ierbaren Pro te inlc concentrates or concentrates of 100 Gewe ~ $ 5 known thermostable Milcheiweißkopräzipitate3ci in a Height from 5 to 95 Ge \ 7.- ^! ji, preferably 5 to 30% by weight, dry in powder form or mixed with Yasser with the addition of various additives, such as salts, propellants, spices, colorings and flavorings, artichokes and protein hydrolysates, saccharides and smoke flavoring preparations with coarse-cut, 5-fleshed, noodled or flattened serrated or coarsely dissected raw meat of all slaughter animals, including fish singly or in combination.25 "in which the meat may also be partly cooked, in a reko ns titutiens Prepare Hasse and afterwards, if necessary after frozen storage, subject it to a cleaning treatment.

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It is important that the mentioned foreign protein concentrate, mixtures or concentrates, participate in the formation of the texture by decomposing living chewing gels and, in this state, of the texture of the There is hardly any difference in the preparation of the foreign protein or concentrates used in the thermostable milk protein coprecipitate component as soluble IT sodium coprecipitate in a structured form.

As thermocoagulable proteins, sialbumin, native whey proteinotic agents, blood proteins and primary proteins are used singly or in combinations for forming the foreign protein in an incompatible manner.

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The process according to the invention makes it possible to prepare combined product mixtures in which the protein mixtures or concentrates used are prepared without prior structuring into chewable gels or fibers in an economically and technologically favorable manner. Brüh- and cooked sausage or after comminution as goulash, soups, salads and similar foods can be used without losing their own food texture in oil kitchen processing »The desired TeXtUr ₅ color and taste of the food are adjustable by the composition of reconstituted ready Mass, as well as through the process during the heat treatment and, where appropriate, in the subsequent küCiie-chnisehen processing * The thermofixed Kombinationsfleis tendZeugnisse I n different shapes and sizes as such or in a frozen state are supplied to the consumer. They are also known to be canned directly in cans. Further, they may be dried by conventional methods and used alone or in combination with other dry-toothed meal ingredients

to be brought to the market * The described method also has other advantages; It is thus possible to upgrade raw meat of all slaughter animals "of inferior quality either by addition of foreign protein concentrate or concentrates to nutritionally high-quality combinations of fish products and to add more extraneous water through the high binding capacity of the foreign proteins, whereby substantial yield increases are achieved.

The Erfindimg will be explained in more detail below in some embodiments.

Hative Mollcen protein concentrate 30

(Proportion of 40%, 5%) milk protein coprecipitate _? thermostable 70 (protein content 70 wt.-jS. __

100

163.9 g of this mixture v / earth with 2 kg Fleischgrundrnasse (equivalent to 8.2 Gewc- ^ foreign protein additive) and 200 Gev; .- ^ 7 / ater, 2 _s 0 wt wt .- ^ saline, 0.5, -? 5 NaHCO 3, 3.0% by weight of pepper, 1.5% by weight of sweet peppers and 3.5 μg of sweet mustard seeds (based on the protein mixture) and 15% by weight of water and 2% by weight of 0 Gew. ~ '' 2 common salt (based on the meat matrix) mixed 15 min, the reconstitution ready mass is portioned, 'transferred to suitable vessels and heated by known cooking methods

The resulting product can be further processed in kitchen technology. "

Native Iviolc protein concentrate 25

(Protein content 40 wt .- #

Milk protein coprecipitate, thermostable -65 (protein content 70 Gev /, -? 5 Vital glue. 10

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63SjO g of this mixture was 2 kg of meat matrix (corresponding to 31 * 80 parts by weight, '"foreign ρ ro te in addition) and 100 wt .- ^ _s Y7assor 55 2.0 parts by weight sodium chloride, 0.5 wt. - # NaHGO _5, 3.0 percent wt .- ^ pepper, 1.5 percent _t ~> 5 onion powder and 1.0 ~-'I Fleischbrühextrakt ( "based on the protein Raise Hung) and 15 Gev /"~> $. Water and 2.0 g / kg of sodium chloride ("based on meat mass) for 10 to 15 minutes". Further treatment is analogous to Example 1 _β

Milk protein coprecipitate _? thermostable 100 (protein content 70% by weight - ^e / o

1287 g of milk protein coprecipitate and 2 kg of meat base (corresponds to 64 * 35 wt .- Frenidproteinzusatz) with 300 wt .- $> water, 2.0 parts by weight of sodium chloride, 0 _? 5% by weight of HaECO ₇ and also Ο, 25% by weight of protein hydrolyzate (based on the milk protein coprecipitate) and 15% by weight of water and 2.0% by weight of sodium chloride (based on the meat matrix) were mixed for 15 minutes and treated according to embodiment 1. further.

^^ ^c £ yiH3 ^ i ^ 2J ^; ' ^L ^ Ei? - 4 parts by weight of Jo

Native whey protein consensus .25

(Protein content 40. Gew * - ^ ",

Milk protein coprecipitate, thermostable 70 (protein content 70% by weight)

Whole egg powder 5

(Protein content 45%, ~> $ ___

100

489 g of this mixture and 2 kg Fleischgrunaraasse (equivalent weight 24.45 »w foreign protein additive.) Are mixed with 200 .- ^" / ater, 2 O ₅ GeV / c ~> i sodium chloride, 0.5 wt -. ^ ^ NaECO , 1.0 wt ~> i Ha-Glutama.t, 1.5 wt, ';..' S Fleischbrühextrakt and 1.0 'wt ~ fo 2ivd.eb el powder (based on the protein mixture) and 15 parts by weight ^ Yasse and 2 ^ 0% by weight of sodium chloride (based on the meat matrix) according to Example 1 of the preparation and further processed.

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1 wt .- ^

Hative whey protein concentrate 22 (protein content 40% by weight, »; ^)

Milk protein copripitate, thermostable 70 (protein content 70% by weight * S)

Blood Sample 3 Jipulver 8

(Protein content 80 wt .- ^) · __

100

312 g of the mixture and 2.0 kg of meat base (corresponds to 15 * 60 Gev / _e - Fremdproteiiizusa.tz) are mixed with 200 Gew -p water, 2 _? 0 Gev / «- ^ cooking salt _? 0 _? 5% by weight of UaECO _v? 0 _? 15 Gev; .- ^ Proteinhydrolysatj 2 ₉ 0 wt .- ^ sweet paprika, 1 ₅ 5 percent, - ^ pepper and 0 _y 2 wt «- ^ Raucharomaprapara.t (based on the rroteinraischung) and 15 wt .- ^ water, and 2.0% by weight of sodium chloride (based on the meat matrix) is mixed for 10 to 15 minutes. The further process is carried out analogously to Example 1

Claims (3)

7 0 Experience s anspjr nc h ^ 1. A process for the continuous or discontinuous production of combination meat products using foreign protein precursors and chopped partially defatted, noodle- or platelet-like sliced or roughly dissected meat of all slaughter animals including fish partly in cooked or partly in raw state and addition of water, salts, propellants, spices, colorings and flavorings, starter cultures, Pi'ote ijihydrolysaten, saccharides and smoke flavoring preparations and their conversion into a rekonstitutionsbereite Hasse, "which is then shaped and heat treated according to any cooking process, characterized in that""" that either Fremdproteinkonsentratgemische consisting of up to 70 known wt .- ^ thermostable MiIcheiweißkopräzipitaten and 30 Wt .-% thermocoagulable concentrated concentrates or concentrates of 100% by weight of thermostable milk protein coprecipitates dry in powder form or mixed with water at a level of 5 to 95% by weight, preferably 5 to 30% by weight, without prior structuring and texturing an alkaline mixture is added cia * 2 «procedure after. Item 1, characterized in that for the production of the Fremdproteinkonzentratgetnische or Konaentrate as thermostable Llilcheiweißkopräzipitatkomponente soluble E'atriumkopräzipitate be used in a restructured form » 3 * method according to item 1, characterized in that as thermocculable proteins sialbumin, native Mollcenproteinkonsentrcte, blood proteins and primary Pro leasy eggs or in Ecmbiiiationen to form the rat gemis marriage be used «