DE10056067A1 - Method for producing scalded sausage involves addition of spinach extract containing phosphate, instead of phosphate and citrate in the form of chemical preparations - Google Patents

Method for producing scalded sausage involves addition of spinach extract containing phosphate, instead of phosphate and citrate in the form of chemical preparations

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Publication number
DE10056067A1
DE10056067A1 DE10056067A DE10056067A DE10056067A1 DE 10056067 A1 DE10056067 A1 DE 10056067A1 DE 10056067 A DE10056067 A DE 10056067A DE 10056067 A DE10056067 A DE 10056067A DE 10056067 A1 DE10056067 A1 DE 10056067A1
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DE
Germany
Prior art keywords
phosphate
citrate
spinach
instead
extract containing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
DE10056067A
Other languages
German (de)
Other versions
DE10056067C2 (en
Inventor
Sen Peter Schachtl
Jun Peter Schachtl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SCHACHTL SEN., PETER, 85461 BOCKHORN, DE SCHACHTL
Original Assignee
SCHACHTL JUN
SCHACHTL SEN
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SCHACHTL JUN, SCHACHTL SEN filed Critical SCHACHTL JUN
Priority to DE20023155U priority Critical patent/DE20023155U1/en
Priority to DE10056067A priority patent/DE10056067C2/en
Publication of DE10056067A1 publication Critical patent/DE10056067A1/en
Application granted granted Critical
Publication of DE10056067C2 publication Critical patent/DE10056067C2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The method for producing scalded sausage involves addition of spinach extract containing phosphate, instead of phosphate and citrate in the form of chemical preparations.

Description

  • 1. Roher Spinat mit vermindertem Phosphatanteil.1. Raw spinach with reduced phosphate content.
  • 2. Verfahren zur Minderung des Phosphatanteils von rohem Spinat.2. Process for reducing the phosphate content of raw spinach.
  • 3. Phosphathaltiger Flüssig-Auszug von rohem Spinat.3. Liquid extract of raw spinach containing phosphate.
  • 4. Herstellung von Brühwurst und Kochpökelwaren mit phosphathaltigem Flüssig-Auszug des rohen Spinates, ohne Zugabe von Phosphat oder Citrat.4. Production of scalded sausage and cooked cured goods with liquid extract containing phosphate of raw spinach, without the addition of phosphate or citrate.
  • 5. Herstellung von Brühwurst mit rohem Spinat ohne Zugabe von Phosphat oder Citrat.5. Production of cooked sausage with raw spinach without the addition of phosphate or citrate.
Beschreibung zu Punkt 1.-5.Description of points 1.-5.

Durch die Zulassungen vieler neuer Zusatzstoffe für Wurstwaren ist der Kunde sehr sensibilisiert. Ebenso ist eine Tendenz zu naturnahen Produkten mit wenig oder gar ohne Zusatzstoffe bemerkbar. Um Brühwurst ohne Zugabe von Phosphat oder Citrat herzustellen muß man Schlachtwarmes Fleisch (Schlachtwarm = bis zu ca. 6 Std. nach der Schlachtung) verwenden, das das eigene Adinosintriphosphat enthält. Durch die vielen Schlachthofstilllegungen und die deshalb langen Lieferwege ist es heute zeitlich fast unmöglich Schlachtwarme Schlachttierkörper für die Herstellung von Wurstwaren zu verarbeiten. Phosphat schließt den Aktinomyosinkomplex auf, das ist die Grundvoraussetzung für die Bindung von Eiweiß, Fett und Wasser.Thanks to the approval of many new additives for sausages, the customer is very good sensitized. There is also a tendency towards natural products with little or no Additives noticeable. To boiled sausages without adding phosphate or citrate You have to produce slaughtered warm meat (slaughtered warm = up to about 6 hours after slaughter), which contains their own adinosine triphosphate. Through the many Slaughterhouse decommissioning and the long delivery routes that make it long is almost time-wise today impossible slaughtered carcasses for the production of sausages too to process. Phosphate breaks down the actinomyosin complex, that's the Basic requirement for the binding of protein, fat and water.

Beschreibung zu Punkt 1.-3.Description of points 1.-3.

Spinat enthält Phosphat. Um einen phosphathaltigen Auszug vom Spinat zu gewinnen muß man den frischen rohen Spinat maschinell auf ca. 2 mm zerkleinern. Anschließend wird die zerkleinerte Masse bei 0,93 bar Unterdruck 24 Std. kühl gelagert. Dabei setzt sich ein phosphathaltiger Auszug ab. Um die Flüssigkeit vom Spinat zu trennen wird die gesamte Masse in ein feines Sieb gegeben und gepreßt, die abtropfende Flüssigkeit, phosphathaltiger Auszug genannt, wird separat aufgefangen. Der phosphathaltige Auszug wird anschließend gefrostet. Der phosphatverminderte Spinat kann wie gewohnt weiterverarbeitet werden. Spinach contains phosphate. To get a phosphate extract from spinach you have to machine the fresh raw spinach to about 2 mm. Subsequently the shredded mass is stored cool at 0.93 bar vacuum for 24 hours. It sits down an extract containing phosphate. To separate the liquid from the spinach, the put the entire mass into a fine sieve and press it, the dripping liquid, Extract containing phosphate is collected separately. The phosphate extract is then frozen. The phosphate-reduced spinach can be used as usual to be processed further.  

Beschreibung zu Punkt 4.Description of point 4.

Für die Herstellung von Brühwurst mit dem phosphathaltigen Auszug, verwendet man vorgewolftes Fleisch und Fett wie üblich zusammengestellt. Man gibt bei Beginn des Kutterns 100 g/kg des phosphathaltigen Auszuges und anschließend ca. 20-22 g/kg Salz zu. Wegen des natürlichen Wasseranteils im Auszug wird die Eismenge um 10% verringert und zu Beginn des Kuttervorganges 2/3 Eis zugegeben. Nach einem ¼ des Kuttervorgangs werden Naturgewürze zugegeben. Das Brät wird auf ca 10°C gekuttert, anschließend wird die restliche Eismenge zugegeben und auf 12°C gekuttert. Das so entstandene Brät wird wie gewohnt abgefüllt und gebrüht.For the production of cooked sausages with the phosphate extract, one uses pre-ground meat and fat as usual. At the beginning of the Cut 100 g / kg of the phosphate extract and then approx. 20-22 g / kg salt to. Due to the natural water content in the pull-out, the amount of ice is increased by 10% reduced and 2/3 ice added at the beginning of the cutting process. After a ¼ of the Natural spices are added to the cutting process. The meat is cut to about 10 ° C, then the remaining amount of ice is added and cut to 12 ° C. That so The resulting sausage is bottled and brewed as usual.

Beschreibung zu Punkt 5.Description of point 5.

Um eine Fleischwurst mit frischem rohen Spinat herzustellen, nimmt man Fleisch und Fett wie gewohnt. Durch den natürlichen Wassergehalt des Spinates wird die Eiszugabe um 20% verringert. Der Spinat wird einen Tag vorher gefrostet um durch die verminderte Eiszugabe die erforderliche Kühlung der Brätmasse zu erreichen. Verarbeitung wie in 4. Beschrieben jedoch wird statt dem phosphathaltigen Auszug, 30% gefrosteter Spinat, gerechnet von der Fleisch- und Fettmenge, zugegeben.To make a meat sausage with fresh raw spinach, you use meat and fat as usual. The addition of ice is reduced by the natural water content of the spinach 20% reduced. The spinach is frozen the day before to be reduced by the Add ice to achieve the required cooling of the sausage meat. Processing as in 4. However, instead of the phosphate extract, 30% frozen spinach is described, calculated from the amount of meat and fat added.

Es entsteht eine schmackhafte im Anschnitt grüne Wurst die ähnlich wie Gelbwurst mit Petersilie schmeckt.The result is a tasty green sausage that is similar to yellow sausage Parsley tastes great.

Claims (5)

1. Roher Spinat mit vermindertem Phosphatanteil.1. Raw spinach with reduced phosphate content. 2. Verfahren zur Minderung des Phosphatanteils von rohem Spinat.2. Process for reducing the phosphate content of raw spinach. 3. Phosphathaltiger Flüssig-Auszug von rohem Spinat.3. Liquid extract of raw spinach containing phosphate. 4. Herstellung von Brühwurst und Kochpökelwaren mit phosphathaltigem Flüssig-Auszug des rohen Spinates, ohne Zugabe von Phosphat oder Citrat.4. Production of scalded sausage and cooked cured goods with liquid extract containing phosphate of raw spinach, without the addition of phosphate or citrate. 5. Herstellung von Brühwurst mit rohem Spinat ohne Zugabe von Phosphat oder Citrat.5. Production of cooked sausage with raw spinach without the addition of phosphate or citrate.
DE10056067A 2000-11-11 2000-11-11 A process for preparing boiled and cooked ham and boiled sausages and cooked cured products produced therewith Expired - Fee Related DE10056067C2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE20023155U DE20023155U1 (en) 2000-11-11 2000-11-11 Method for producing scalded sausage involves addition of spinach extract containing phosphate, instead of phosphate and citrate in the form of chemical preparations
DE10056067A DE10056067C2 (en) 2000-11-11 2000-11-11 A process for preparing boiled and cooked ham and boiled sausages and cooked cured products produced therewith

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE10056067A DE10056067C2 (en) 2000-11-11 2000-11-11 A process for preparing boiled and cooked ham and boiled sausages and cooked cured products produced therewith

Publications (2)

Publication Number Publication Date
DE10056067A1 true DE10056067A1 (en) 2002-05-29
DE10056067C2 DE10056067C2 (en) 2003-10-30

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Family Applications (1)

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DE10056067A Expired - Fee Related DE10056067C2 (en) 2000-11-11 2000-11-11 A process for preparing boiled and cooked ham and boiled sausages and cooked cured products produced therewith

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009152627A2 (en) * 2008-06-20 2009-12-23 Givaudan Sa Enzymatic process

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008010215A1 (en) 2008-02-20 2009-09-03 Peter Schachtl Producing sausages and cooked cured products e.g. boiled ham using fresh, raw spinach, comprises cutting the fresh, washed, drained raw spinach to fine aqueous pulp, boiling the cut pulp mass in pot/boiler and then cooking for a given time

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009152627A2 (en) * 2008-06-20 2009-12-23 Givaudan Sa Enzymatic process
WO2009152627A3 (en) * 2008-06-20 2010-03-18 Givaudan Sa Enzymatic process
US9833012B2 (en) 2008-06-20 2017-12-05 Givaudan S.A. Enzymatic process

Also Published As

Publication number Publication date
DE10056067C2 (en) 2003-10-30

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Legal Events

Date Code Title Description
OP8 Request for examination as to paragraph 44 patent law
8127 New person/name/address of the applicant

Owner name: SCHACHTL SEN., PETER, 85461 BOCKHORN, DE SCHACHTL

8304 Grant after examination procedure
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee