DD217980A1 - METHOD FOR PRODUCING SAUSAGES WITH MEAT TASTING - Google Patents

Abstract

The invention relates to a method for obtaining meat-flavored food seasonings based on enzymatic bone chewing hydrolysates and varying additives. The Speisewuerzen are suitable for the preparation of Bruehen, soups, sauces, salads, spices and other dishes. According to the invention, in each case certain parts of bone meal or poultry bone waste hydrolyzate, common salt, dietary fat, meat flavoring concentrate and a mixture of spices are mixed with one another.

Description

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Process for the preparation of meat flavored seasoning Field of application of the invention

The invention relates to a method for obtaining meat flavored sausages on the basis of enzymatic Knochenschrothydrolysaten and depending on the flavor-changing additives. The meat-flavored seasoning is suitable for various applications in the preparation or preparation of food, e.g. B. for ^: broths, soups, sauces, condiments, salads, in the public catering and in dietetics.

Characteristic of the known technical solutions

Previously known methods of producing meat-flavored seasonings go from

- Meat extracts

 r Concentrates of Bone Broth

With acids, bases or enzymatically obtained protein partial hydrolysates.

The production of meat extract and brewing pastes according to the conventional methods is a technologically and economically very complex process. In addition, raw materials are used which should be better directly for human consumption, which is why meat extracts are increasingly produced with deviations from the prescribed raw material standards, so that the products are sometimes no longer considered to be fully adequate in terms of requirements ,

In addition, it should be noted that the amount of meat extract is much lower than the demand.

The preparation of concentrates from bone broth is a process that has a very low labor productivity, is associated with physically heavy labor and requires a high energy input. These raw materials accumulate only sporadically for the food seasoning production. Therefore, this method is of limited importance for industrial food production.

The production of partial hydrolyzates from proteinaceous raw materials of vegetable or animal origin (eg soybean meal, gluten, slaughterhouse waste) on the basis of an acidic or alkaline hydrolysis takes place under very extreme conditions. The Hydrolyseansatz must be brought after completion of the hydrolysis with the help of chemical additives back into the neutral range. This results in high salt concentrations in the end product (US Pat. No. 3,891,770, US Pat. No. 4,180,529, DE-PS 2703742). This results in accordance with taste unilaterally oriented products without meat flavor.

The use of proteolytic enzymes enables gentle partial hydrolysis while largely maintaining the nutritional value of the raw materials and achieving desirable sensory properties in the partial hydrolyzate. Technologically and economically particularly advantageous proves in this context, the partial hydrolysis of broken bovine or pig bones. Previously known solutions run on the following principle

^from:. , "'' .- -."'''·.''','''

- collection and, if necessary, comminution of the raw materials in suitable containers and mixing with water,

Heating to the optimum temperature range for the effect of the egg and optionally setting the pH value,

Addition of proteolytic enzyme or an enzyme mixture, partial hydrolysis of the proteins,

Inactivation of the enzymes by heating and optionally adjusting the pH to the neutral range,

- Separation of insoluble residues and protein-containing liquid by suitable methods (filtration, centrifugation), - Narrowing and drying of the hydrolyzate.

The resulting partial hydrolysates are suitable for use in meat products as well as for the preparation of soups and sauces (CONNELLY et al., 1964, CRISWELL et al., 1966, Mc FAHRLAND, 1975, OCHI, 1981, VAMOS, 1978).

Protelytic enzymes of animal, vegetable and also microwave origin are from the o. G. Authors specified as suitable for the field of use, whereby enzyme mixtures or the gradual use of proteolytic enzymes with different pH-effect optima are used.

The recommended application temperatures are in the range of 30 to 55 ^° C.

However, the previously known and used proteolytic enzymes are neither of specific effect for the substrate meat, nor are they particularly advantageously used under the process conditions described above.

Thus, the proteinases used so far are not or only insufficiently able to replace the residual meat with a satisfactory yield or to hydrolyze the raw material up to the desired degree of hydrolysis at an economically acceptable enzyme substrate ratio. In addition, in a large part of the proteinases used so far not only in the case of overdose, the risk of bitter peptide formation and thus unwanted sensory properties of the

Partial hydrolysates. '

The previously described methods for obtaining meat-flavored seasoning also give no indication of the addition of aroma-enhancing substances in the manner mentioned above to Partiälhydrolysaten enzymatically obtained from bone meal.

Object of the invention

The aim of the invention is therefore to produce from the protein of the bovine by-products obtained in slaughterhouse or bone scrap remaining after mechanical defatting in conjunction with suitable additives high quality and versatile Speisrewürzen with meat flavor as powder, cube or paste.

Explanation of the essence of the invention

The invention is based on the object / point out process conditions that ensure the production of food spices with meat flavor in high quality. The basis for this are the secondary raw materials bones of the species bovine, porcine, ovine, goat, poultry and game, as well as the bone scrap produced in mechanical bone deflashing plants. According to the invention for producing a high-quality meat-flavored seasoning in a first stage of bone meal, preferably the resulting in the mechanical Knochenentfleischung coarse or fine bone meal, with animal, vegetable or microwave proteinases under the respectively specified conditions of water, pH, temperature and Treated hydrolysis time. The adhering meat residues are liquefied by hydrolysis. Essential for a favorable execution of the first stage of the process is the use of the particularly suitable for a complete detachment and liquefaction of the meat parts of the bones thermitase (proteinase from Thermoactinomyces vulgaris DD-WP 156714). According to the invention, after separation of the insoluble

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ν.

Bone and fat portions of the aqueous hydrolyzate solution or the dried hydrolyzate in a second process stage certain amounts of FleischaromakonzentrateSj advantageous is the addition of Fleischaromakonzentrat according to DD-VVP 154764, and mixed vegetable spices and table salt. ,

In detail, the process of the invention for the preparation of meat-flavored seasoning proceeds as follows: "Coarse or fine bone meal of a mechanical Entpflungslinie is mixed in a heated vessel with stirrer (about 50 U / min) with 0.7 to 2 times the amount of water and heated to 30 to 70 ⁰ C (depending on the optimum range of the enzyme preparation to be used). The enzyme / substrate ratio required for the hydrolysis is 200 to 4000 TE / kg * bone meal and is dependent on the species (eg the need for poultry bone meal is in the lower part) and the cleavage specificity of the enzyme. The hydrolysis takes place in the temperature range of 30 to 70 ⁰ C (depending on the enzyme used) and their duration is 2 to 8h. PH adjustment is not required for neutral-acting enzymes. As an enzyme preparation, thermitase (proteinase from Thermoactinomyces vulgaris) is particularly suitable, since with this enzyme the detachment of the residual meat from the bone is most complete, but other proteinases can also be used. To inactivate the enzyme is heated to 95 to 100 ⁰ C at the end of the hydrolysis. After heating, it is separated or filtered to obtain a clear hydrolyzate. The supernatant or the filtrate is optionally concentrated in vacuo and dried by spray drying, agglomeration drying or freeze drying. A pulverulent product with approximately the following composition is obtained:

90% protein, 6% ash, 3% water, 0.2% fat. The germ count is about 1 × 10 ³ germs / g and the degree of hydrolysis about 28%. , , ·. '

In the second step, based on 10 parts bone marrow hydrolyzate or 30 parts poultry bone trothydrolysate (each calculated as dry matter), 4 to 15, preferably 5 to 12 parts of sodium chloride, 4 to 12, preferably 6 to 9 parts of a dietary fat, preferably beef tallow, lard, poultry fat and / or vegetable fat, 0.3 to 4, preferably 1 to 2.5 parts Fleischaromakonzentrat (calculated as dry matter) and 0.5 to 4, preferably 0.8 to 2 parts of a spice mixture mixed. As a meat flavor concentrate, for example, a reaction product of acid partially hydrolyzed wheat gluten, glucose, sucrose and cysteine hydrochloride, which is prepared in a known manner as a solution or dry product. When using hydrolyzate from poultry bone meal can be applied to a ^;

Meat flavor concentrate dispensed with or used such with poultry note. As a spice mixture - come - depending on the desired flavor - different spices in different mixing ratios in question, preferably Brühsuppengewürz, vegetable stew spice, glutal, bay leaf, carrot, nutmeg, clove, parsley, pepper, allspice, leek, celery, onion.

Bone trash hydrolyzate and meat flavor concentrate can also be mixed in dissolved form with the other components before drying and then dried. By varying the water content, the product can be prepared as a powder, compressed cubes or paste. According to the process of the invention, meat flavored seasoning is obtained which is superior in quality to those based on acid hydrolysed plant or yeast proteins

 The process according to the invention is explained in more detail by the following examples.

embodiments Example 1 ' : ' . V. '... ...,.,. , ;. ·.

250kg coarse bone meal (beef) from a machine Knochenentfleischungsanlage are stirred with water heated 250I (50U / min) and heated to 60 ⁰ C. Add 3,01 Thermitase concentrate (100 TE / ml, corresponding to 1200 TE / kg)

Bone meal) and the mixture is hydrolyzed with stirring for 6 hours at 60 ° C. It is then heated to inactivate the enzyme at 100 ^° C. After switching off the stirrer and settling the bone particles, the supernatant solution is filtered a small amount of solidified grease remaining on the surface of the clear solution and, after draining the solution through a fine sieve in the container or in the sieve back The solution is concentrated in a vacuum circulating evaporator to 20% dry matter and then spray dried 24.6 kg The composition of the finely powdered, slightly soluble, almost colorless hydrolyzate is as follows:

90.6% protein; 5.8% ash; 3.0% water; 0.2% fat. The bacterial count is 1.2 × 10 ³ per g and the degree of hydrolysis 28.7%. The obtained Knochenschrothydrolysat is mixed with additives according to Tab. 1 and is obtained as a product a seasoning: with meat flavor. The amounts given give, for example, as a supplement to 11 hot water a tasty broth.

TabeSle 1

Ingredients V Quantity (g) Bone meal ^ Parttialhydrolysat 10 common salt 10 beef tallow   '7 Meat flavor concentrate (based on dry substance) 1.5 Spice mixture, consisting of: Glutal 0.50 Onion salt (44% NaCl) 0.40 Vegetable stew spice 0.25 carrot powder 0.20 celery powder 0.20 Nutmeg (grated) - 0.05 Allspice (ground) 0.05 total 30.15

iTE = proteinase activity which liberates 1 / xmolTyrosine equivalents in 1 min at an optimum pH and optimum temperature for the respective proteinase, a 0.75% casein solution as substrate and a incubation time of 20 min

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Example 2

350kg of poultry bone meal obtained from the residual meat production is stirred with 350 L of water and heated to 60 ° C. 2,4IThermitase concentrate (100 U / ml, equivalent to 686 U / kg poultry bone meal) is added and the mixture stirred (50 rpm). Hydrolyzed for 4h at 6OX. Thereafter, to deactivate the enzyme, it is heated to 100 ° C. After switching off the stirrer and settling the bone particles, the supernatant solution is filtered, and after cooling, the first solution is left in the container by suction or by screen printing o:; uni | us in the Viikmim Unil; iufvoid; in the | i; i uiii 20 "ό Tio <kenm; i: se eiit | t> <; iH | l uiid diiiiiieh spiuhtjotiockiu · !. The composition of the finely powdered, readily soluble, non-alcoholic partial hydrolysates with Gollügelgoschrnack is as follows: '.''- , -. , ;

86.0% protein; 3.5% fat; 3.0% water, 7.0% ash. The bacterial count is 10 ² germs / g and the degree of hydrolysis is at

The resulting hydrolyzate is mixed with additives according to Table 2 to give a meat-flavored seasoning. The indicated amounts yield z. B. in addition to 11 hot water a tasty

Meatsoup. , ^;

Table 2

Ingredients Quantity (g)

Poultry bone meal partial hydrolyzate 30

Common salt 5

Spice mix consisting _of:;

Glutal,. '. '0.50

Onion salt . [. 0.30

Vegetable stew seasoning 0,15

Pepper (white) ° ' ⁰⁵ '

Sum '>. 36,00

Example 3 ί

350kg bone meal from poultry are treated as indicated in Example 2. The separation of the solidified grease results from the solution through a layer filter. The solution is concentrated in a vacuum evaporator to 20% dry matter and then spray-dried. The yield is 35kg. >

The composition of the finely powdered, slightly soluble, almost colorless partial hydrolyzate with a low poultry meat note is as follows:

90.2% protein; 6.0% ash; 0.8% fat; 3.0% water. The bacterial count is 10 ² germs / g and the degree of hydrolysis is '25%. ^: '. , , , , ''. , ''''

The hydrolyzate obtained is mixed with additives according to Tab. 3 and is obtained as a product seasoning with poultry meat flavor. The indicated amounts give, for example, as a supplement to 11 hot water, a tasty broth. '.. "·. ', ..

Ingredients. Quantity (g) '-. ,

Poultry bone meal partial hydrolyzate 30 " ₍

Common salt 5

Meat flavor concentrate, type poultry. 2

Spice mixture consisting of:

Glutale. 0.50

Onion salt 0.30

Vegetable stew seasoning 0,15

Pepper (white) 0,05

Total 38.00 -

Claims (6)

-4- 253 740 Invention claims: 1. A process for the preparation of flavored seasonings on the basis of enzymatically liquefied with proteinases and concentrated or dried Knochenschrothydrolysaten, characterized in that 10 parts of bone gland or 30 parts of poultry bone gum, with respect to anhydrous Knochenschrothydrolysat, with 4 to 15 parts, preferably 6 to 12 Share saline, with 0 to 12 parts of a dietary fat, with 0 to 4 parts meat flavor concentrate, based on anhydrous meat flavoring concentrate, and 0.5 to 4 parts, , preferably 0.8 to 2 parts, of a spice mixture are mixed. 2. The method according to item 1, characterized in that bone meal of the species bovine, porcine, ovine, goat, poultry and game, preferably the resulting in the mechanical Xnochenentfleischung coarse and fine bone meal, are used. 3. The method according to item 1 and 2, characterized in that for the hydrolysis of the bone meal thermitase, that is the proteinase from Thermoactinomyces vulgaris, is used. . 4. The method according to item 1 to 3, characterized in that the dietary fat beef tallow, lard, poultry fat and / or vegetable fat is used. 5. The method according to item 1 to 4, characterized in that is used as Fleischaromakonzentrat the reaction product of partially hydrolyzed with acid wheat gluten, glucose and sucrose and cysteine hydrochloride after a Maillard reaction. 6. The method according to item 1 to 5, characterized in that a hydrolyzate from poultry bone meal together with ι a Fleischaromakonzentrat be used with poultry note and poultry fat.