DE102007015784A1 - Process for the production of sausages from poultry meat and sausages made by the process - Google Patents

Abstract

The invention relates to a process for the production of sausages from poultry meat, such as raw sausages, cooked sausages, cooked sausages or cooked sausages from a base meat. The invention provides that the base meat is obtained by cutting lobster meat and breast meat of at least one poultry together with ice of a temperature lower than -10 ° C in a cutter without the addition of further fat not already present in the poultry meat such as bacon, oil or fat substitutes and is prepared without the addition of dyes.

Description

The The invention relates to a process for the production of sausages from poultry meat like raw sausages, Cooked sausages, boiled sausages or Koch prank sausages, according to the generic term from claim 1 and sausages produced by this method according to the claims 18 and 19.

sausages (sausages and sausage-like products) in the traditional sense are certain, under Use of flavoring and / or technological ingredients prepared sliceable or spreadable mixtures of minced Meat, adipose tissue and sort-related partly from offal and, for special products, also from other parts of animal carcasses.

Under Meat, as defined in the Guidelines for meat and meat products, "all parts of slaughtered or killed warm-blooded animals for enjoyment for the people are determined ". By this definition, z. B. also bones and offal under the term "meat".

at commercial production of sausages is under the term "meat" only skeletal muscle with adhesive or embedded fatty and connective tissue as well as embedded lymph nodes, Nerves, vessels and salivary glands to understand. For some meat products, "meat" also includes a certain amount Proportion of ingrown bones and cartilage.

• • Sehnen- und fettgewebsarmes Geflügelfleisch Skelettmuskulatur (Geflügelfleisch ohne Haut) von Geflügel, die von Natur aus nur wenig Bindegewebe oder Fettgewebe enthält (z. B. Brust) oder deren Gehalt an diesen Geweben entsprechend verringert worden ist.
• • Grob entsehntes Geflügelfleisch Geflügelfleisch mit Bindegewebegehalten, wie es bei der Verarbeitung von ganzem Geflügel ohne Brust nach Entfernung von groben Sehnen und der Flügel zu erwarten ist. Bei Mitverwendung von Geflügelhaut ist das übrige Fleisch bindegewebsärmer, und die Mindestanteile an bindegewebseiweißfreiem Fleischeiweiß liegen dann in den Enderzeugnissen absolut um 1% (z. B. 9% statt 8%), bezogen auf Fleischeiweiß um 5% (z. B. 75% statt 70%) höher.
• • Sehnenreiches Geflügelfleisch: Geflügelfleisch mit anhaftender Haut, dessen Bindegewebeanteile höher liegen als bei „grob entsehntem Fleisch".

The term "poultry" is to be understood in the following as a collective term for farmed birds such as domestic chicken, duck, goose, pigeon or turkey.With the use of poultry meat for sausage products, depending on the decomposition, the following types of meat can be distinguished:

• • Weak and low-fat poultry meat Skeletal muscle (poultry meat without skin) of poultry which naturally contains only a small amount of connective tissue or fatty tissue (eg breast) or whose content of these tissues has been correspondingly reduced.
• • Roughly anticipated poultry meat Poultry meat with connective tissue contents, as expected in the processing of whole poultry without breast after removal of coarse tendons and the wings. When poultry skin is used, the remaining meat is less connective tissue, and the minimum levels of non-connective tissue protein in the finished products are then absolutely 1% (eg 9% instead of 8%), relative to meat protein 5% (eg 75%). instead of 70%) higher.
• • Chickadee-rich poultry meat: poultry meat with adherent skin, whose connective tissue contents are higher than with "rough-eaten meat".

Manually or machined by grossly triggered Bone separated poultry meat is considered to be yearning and used only for scalding and cooked sausages. The use of mechanically separated meat from coarsely released bones ("Poultry meat") is identified.

It may declare a maximum of 20% pork or beef in one declared poultry sausage be included. Even if all the ingredients on the sausages must be specified the customer usually expects pure poultry sausage. For these reasons demand the consumer centers a more precise declaration of poultry sausage with meat contents of feathered animals e.g. B. as poultry sausage. One of the reasons that would be for that different ethnic groups and religious communities meat Avoid certain animals and this information on the label should also capture immediately.

at sausages one generally distinguishes raw sausages, Cooked sausages and Cooked sausages. Sausages arrive smoked or smoked in sheaths or containers or even without covers in the traffic.

"Brühwürste" are by brewing, baking, roast or otherwise heat-treated sausage products, in which crushed raw meat with fat, cooking salt and possibly other technologically necessary Salting mostly with the addition of drinking water (or ice) in whole or in part was opened up and their muscle protein in the heat treatment more or less connected is coagulated, so that the products in any re-heating stay firm. The amount of drinking water used is different for each sausage variety. Relating to meat and In some cases, fat is replaced by up to 10% blood plasma instead of drinking water or added to blood serum; the replacement of drinking water with 5% milk is on roast certain unsmoked sausages, the sausage meat finely minced is limited.

State of the art

at Brühwurstprodukten Made from pork meat can be used as raw meat from the flail or shoulder, as this contains little connective tissue and itself thus excellent to process a fine homogeneous sausage meat, which has a very good water binding.

In poultry sausage products is the manufacture Low-fat sausage products mainly used poultry meat from the chest, as it contains little connective tissue, and thus can be processed into a fine matrix.

The Processing of leg or leg meat from poultry Advantages regarding the coloring of the products, since the leg meat darker colored is, and therefore a natural one pink sausage meat can be generated. By the use of added fat is a good texture of the sausage generated.

Becomes but a very low-fat poultry sausage The aim of conventional litigation is to have a predominant effect Leg or leg meat proportion negatively on the texture of the sausage because this contains a high proportion of connective tissue and intermuscular skins, which in industrial production for reasons of cost can not be removed. The meat has thereby reduced binding properties, has a lower Water binding and thus looks dry, brittle and fragile.

at the production of known low fat poultry sausage products with fat contents between 10% and 15% of breast meat gives a homogeneous meat matrix, which also has sufficient water binding properties, however are the color properties of the sausage due to the lack of pinking Meat constituents of the breast meat deficient.

A Reduction of fat content below 7% by exclusive use of very lean breast meat with the methods of the prior art leads however not to a homogeneous soft sausage meat, so that the texture in such a way prepared poultry sausage in the mouth is perceived as very dry.

task

task The present invention is to provide a method with the poultry sausage goods can be made with very low fat content that is over very have good sensory properties and also an appealing Have coloring. Furthermore, a sausage product should be specified with these properties become.

Advantages of the invention

Is solved the task of producing a base for the poultry sausage by cutting Leg or club meat and breast meat of at least one poultry together with very cold ice of a temperature lower than -10 ° C, if necessary together with salt and / or nitrite pickling salt and / or spices and / or Cutting tools, but without additional, not already in the poultry meat existing fat such as bacon, oil or fat substitutes and without the addition of dyes in one Kutter.

Under the term "club meat and breast meat of at least one poultry "should be understood that the club meat and the breast meat of a single species of poultry such as the domestic chicken or leg meat and breast meat of several poultry species such as from domestic chicken and turkey as well as the Breast meat of a poultry species and the leg meat of another species of poultry can be used.

The used leg meat and breast meat has a fat content less than 7%, preferably less than 5%, more preferably less than 3%. This is therefore a very meager Grundbrätmasse with obtained a very low fat content, from the after brewing cooked sausage come forth, which has a very supple texture and an appealing pink coloring exhibit. This base meat can for a variety of bouillon sausages used as a base, such as Lyoner, ham sausage (from poultry ham), Wiener sausages, Meat loaf, Brühwurst with deposits or similar. If during of cutting instead of nitrite pickling salt normal table salt is used, also sausages, white sausages or Yellow sausage variations are produced.

Consequently succeeds for the first time without the addition of dye and fat both the color impression as well as the mouthfeel of the sausage products according to the invention so that their sensory properties of the properties conventional poultry sausage products are hardly distinguishable.

The Texture will be particularly appealing when the entire ice cream starts the cutter is added, and a temperature lower than -10 ° C, preferably less than -20 ° C has and the mass fraction of ice relative to the total mass of the ice base meat at least 20%, more preferably between 20% and 45%.

By the addition of the very cold ice will allow the connective tissue fractions in poultry leg meat sufficient to defiber, while the protein contained in the connective tissue to uncover what a high water binding and a high gel strength the boiled sausage entails. It turns out that to achieve a stable Texture of the sausage no further addition of fat is necessary, which in conventional cooked sausages one has a stabilizing effect on the texture.

The thus produced cooked sausage products have a pleasant rosy color and are much darker than analogously made products Poultry breast meat but not friable.

Especially be advantageous in the production of cooked sausages according to the invention at least 20% (in relation to total amount of meat) pure, from one fat margin Essentially liberated muscle meat from the leg or leg used by poultry. Another ingredient is muscle meat from the poultry breast used. The proportion of leg or club meat is preferred 20% to 50% and the proportion of breast meat 50% to 80% of the used Total meat mass.

In Special configurations may also include muscle meat from the mallet or from the shoulder of pigs are added to the cost to lower and to achieve a heartier aroma. Furthermore Fat already contained in muscle meat will not be any more fat like bacon, oil or a fat replacement ingredient or a fat substitute added.

To the Achieving a special supple base and for further cost reduction can it wanted his, the fat content of the base, which is below 3% when using very lean poultry meat, to values between 3% and 7%. For this purpose, a poultry meat is preferred or pork used in which the fat margin is not completely removed has been. An addition of further, not already in the poultry meat or Pork fat is not available.

Special Textural benefits arise when the meat is added chilled is, advantageously colder than 5 ° C, especially advantageous colder than 1 ° C, but not frozen through. To achieve the required amount of cold it is also possible to freeze the meat before cutting. But it should be paid attention be that the meat is not completely frozen through, since this leads to partial denaturation of the proteins. In addition, the meat should no longer than 24 hours after the start of freezing Temperature are stored, as well as the proteins can be damaged.

With in other words, this is used to make the base sausage meat Meat frozen before being cut but not completely frozen so that its average temperature is less than 5 ° C, preferably less than 1 ° C, but not less than 0 ° C is, where below average temperature is the average of the temperature values at different points of the meat mass (eg outside, inside) to understand.

Of the use according to the invention from cold in the form of particularly cold ice at the beginning of the cutting brings many Advantages. It is useful to use so much cold that the gelverfestigende Effect very pronounced is. The amount of cold should be such that until the melting of the added ice the base meat a specific amount of energy of at least 100 kJ / kg, preferably more than 125 kJ / kg, more preferably more than 150 kJ / kg on the mass of the Grundbräts be withdrawn. It makes sense to use the ice with the help of liquid nitrogen to cool. It is also possible the cooling of the reason through ice with an extra cooling through liquid To combine nitrogen. So the temperature in the cutter can be very high be greatly reduced, giving a particularly good water retention and a particularly good red color allows.

There the cold in the process according to the invention important, care should be taken that the temperature of the reason at the end of the cutting process, a temperature of 10 ° C, preferably one Temperature of 8 ° C does not exceed.

The Water retention is supported, if the base meat while of cutting hydrocolloids based on carbohydrates such as xanthan, Carboxymethyl cellulose or other substances from the group of hydrocolloids be added. It is also possible, the structure of cooked sausages by the addition soluble or insoluble Change fiber. Examples are cereal fibers, legume fibers, citrus fibers, Glucans or pectins.

to Protein fortification may cause at least one insoluble microparticulate or microsphere vegetable protein (Diameter of protein globules: 1-40 μm) and / or at least a microparticulated whey protein is added. Preferably The proteins are suspended in water with a water content from above 50%, preferably added between 60 and 70%. The mass fraction the protein-water suspension should be to achieve a very soft texture between 5 and 25% of the mass of the Grundbräts be.

Next It is sausage meat also possible, in the cutter a Grundbrät for raw string sausage (Mettwurst) or liver sausage from breast and leg meat from poultry (at Liver sausage also with liver) without adding additional fat through the use of insoluble, microparticulate or microsphere protein preparations from vegetable protein or whey protein. This will be particularly low-fat sausage meat products from poultry meat.

He according to the inventive method Therefore one considers, in principle, sausages made from poultry meat, such as raw sausages, boiled sausages, cooked sausages or cooked sausages, whose meat constituent consists of leg or meat and breast meat of at least one poultry and possibly pork and which contains no further fat, such as bacon, oil or fat substitutes and not already present in the poultry meat contain no additional colorants and their fat content is less than 7%.

Claims (20)

Process for the production of sausages from poultry meat like raw sausages, Cooked sausages, boiled sausages or Koch prank sausages, from a base meat, characterized by the production of the basic meat by cutting leg or club meat and breast meat of at least one poultry with ice of a temperature lower than -10 ° C in a cutter, without additives from other, not already present in the poultry fat like bacon, oil or fat substitutes and without the addition of dyes. Method according to claim 1, characterized in that that for the preparation of the base meat used club meat and breast meat a fat content smaller 7%, preferably less than 5%, more preferably less than 3% having. Method according to claim 1 or 2, characterized that the proportion of essentially free from a fat margin Leg or club meat 20% to 50% and the proportion of breast meat 50% up to 80% of the total meat mass used. Method according to at least one of the preceding Claims, characterized in that additionally for preparing the Grundbräts salt and / or nitrite and / or spices and / or cutter additives are added. Method according to at least one of the preceding Claims, characterized in that the ice at the beginning of the cutting process is added and has a temperature of less than -20 ° C. Method according to at least one of the preceding Claims, characterized in that the mass fraction of the ice related on the total mass of the bottom pipe between 20% and 45%. Method according to Claim 6, characterized that the amount of ice used to make the bottom loaves is such will, that until the melting of the added ice the Grundbrät a specific Amount of energy of at least 100 kJ / kg, preferably more than 125 kJ / kg, more preferably more than 150 kJ / kg based on the mass of the base meat be withdrawn. Method according to at least one of the preceding Claims, characterized in that the base meat mass additionally muscle meat from the flail or be added from the shoulder of pigs. Method according to at least one of the preceding Claims, characterized in that for the preparation of the ground meat before meat the cutting so frozen, but not completely frozen is that its average temperature less than 5 ° C, preferred less than 1 ° C, however not less than 0 ° C is. Method according to at least one of the preceding Claims, characterized in that the base meat is additionally cooled by the ice. Method according to at least one of the preceding Claims, characterized in that the cutting of the base meat in such a way is carried out, that the temperature of the bottom pipe at the end of the cutting process at most 10 ° C, preferably at most 8 ° C. Method according to at least one of the preceding Claims, characterized in that the Grundbrät during cutting hydrocolloids based on carbohydrates such as xanthan gum, carboxymethyl cellulose or other substances from the group of hydrocolloids are added. Method according to at least one of the preceding Claims, characterized in that the base meat soluble or insoluble fiber such as cereal fibers, legume fibers, citrus fibers, glucans or Pectins are added. Method according to at least one of the preceding Claims, characterized in that the base meat at least one insoluble microparticulate or microsphere vegetable protein and / or at least one microparticulate whey protein added becomes. Method according to claim 14, characterized in that that the proteins as suspension with water with a water content from above 50%, preferably between 60 and 70% are added. A method according to claim 15, characterized in that the mass fraction of the protein-water suspension between 5% and 25% of Mass of the base is. Method according to at least one of the preceding Claims, characterized in that the base meat for the production of a spread sausage insoluble microparticulate or microsphere protein preparations Vegetable protein and / or whey protein are added. Sausages made from poultry meat such as raw sausages, boiled sausages, cooked sausages or Koch prank sausages, manufactured according to a method according to at least one of the preceding Claims. Sausages made from poultry meat such as raw sausages, boiled sausages, cooked sausages or Koch prank sausages, characterized in that their meat constituent consists of legume or leg meat and breast meat of at least one poultry and where appropriate, there is no pork and that not already in the poultry meat existing fat like bacon, oil or Fat substitutes and no additional Contain dyes and that their fat content is less than 7%. Sausage products according to claim 19, characterized that their fat content is less than 5%, more preferably less than 3%.