DE102009023481A1 - Emulsion or gel as additive in foods based on comminuted raw masses such as sausage meat masses or minced meat masses - Google Patents

Abstract

The present invention relates to an emulsion (1) as a finished additive in foodstuffs based on comminuted raw materials such as sausage meat masses or ground meat masses, comprising: a) an outer water phase (2) containing at least one water-soluble antioxidant dissolved in water; b) an inner fat or oil phase (4) containing oil droplets (6) of vegetable oil provided with at least one fat- or oil-soluble antioxidant, wherein the vegetable oil droplets (6) are each surrounded by a shell (10) of vegetable protein.

Description

The The present invention relates to an emulsion or a gel as a finished one Addition in on crushed raw materials such as sausage meat or mince-based foods, a process for the preparation of this emulsion or gel and the use the emulsion or the gel for the preparation of on crushed Raw masses such as sausage meat masses or minced meat masses based Food.

To such foods include sausages, Hamburgers, meatballs, meatballs etc .. The minced raw meal can be meat from at least one Mammal and / or at least one fish and / or Contain constituents of at least one plant. The goodness on crushed raw masses such as sausage meat or Minced mass based foods is supplied by the consumer among others according to criteria such as bite resistance, homogeneity, Water binding ability and juiciness are judged which generally summarized in the term "texture" can be. But some sausages are dry and crumbly.

From the DE 10 2007 025 847 A1 is a method for the production of sausages based on fish meat known. Such sausages, which are made from fish meat, usually have a typical fish flavor. The main reason for this, in addition to the selection of raw materials, is the temperature during the production of base meat in the cutter. Thus, fish-typical flavors develop very quickly in conventional production due to the increased temperatures that occur on the cutter knives. As a result, the sausage mass after cutting contains a significant proportion of flavors that form in the oxidation of fish components. These substances are described in the sensory evaluation of fish products with the characteristic descriptions "fishy" or "fish typical". This aftertaste leads to the rejection of fish products by some of the population, which is why fish-based sausage products have not yet been established on the market.

task

The The object of the present invention is therefore to be crushed Raw masses such as sausage meat masses or minced meat masses based To provide food, on the other hand have a good texture. At the same time, these foods, if they are based or contain fish meat, but also a lower tendency to develop typical fish taste and odor.

Disclosure of the invention

• a) eine äußere Wasserphase (kontinuierliche Phase), welche wenigstens ein in Wasser gelöstes wasserlösliches Antioxidans enthält;
• b) eine innere Fett- oder Ölphase (disperse Phase), welche mit wenigstens einem fett- oder öllöslichen Antioxidans versehene Öltröpfchen aus Pflanzenöl beinhaltet, wobei die Pflanzenöltröpfchen jeweils von einer Hülle aus Pflanzenprotein umgeben sind.

The invention is based on the idea of using an emulsion as additive in foods based on comminuted raw masses, such as sausage meat masses or minced meat mass, which comprises the following:

• a) an outer water phase (continuous phase) containing at least one water-soluble water-soluble antioxidant;
• b) an internal fat or oil phase (disperse phase) containing oil droplets of vegetable oil provided with at least one fat- or oil-soluble antioxidant, wherein the vegetable oil droplets are each surrounded by a shell of vegetable protein.

The composition of the emulsion 1 especially in 1 illustrates wherein the aqueous phase 2 (outer phase or continuous phase) of the emulsion 1 enriched with at least one water-soluble antioxidant. The fat or oil phase 4 (inner phase or disperse phase) of the emulsion 1 is enriched with at least one fat- or oil-soluble antioxidant and oil droplets 6 from vegetable oil, wherein the vegetable oil droplets 6 each of a vegetable protein shell 10 are surrounded.

Such an emulsion 1 is used as an additive in foods based on comminuted raw materials such as sausage meat masses or minced meat masses, wherein a foodstuff according to the invention comprises animal foods and foodstuffs for humans.

• a) aus denaturiertem Pflanzenprotein,
• b) aus mit wenigstens einem wasserlöslichen Antioxidans versehenem Wasser sowie
• c) aus gebundenen, mit wenigstens einem fett- oder öllöslichen Antioxidans versehenen Öltröpfchen aus Pflanzenöl gebildet wird.

Alternatively, the object underlying the invention is achieved by a gel as an additive in crushed raw materials such as sausage meat masses or mince mass based foods, which by a feindisperses system

• a) denatured vegetable protein,
• b) from water provided with at least one water-soluble antioxidant and
• c) is formed from bound, provided with at least one fat or oil-soluble antioxidant oil droplets of vegetable oil.

This Gel is preferably over by heating the emulsion described above a period of 15 to 240 minutes (minutes) to a temperature from 40 to 85 ° C. The gel has the same advantages as the underlying emulsion on. A specific advantage The gel is moreover that it is a stabilizer the emulsion and in particular the oil droplets promotes within the water phase.

• – Wenn die fertige Emulsion oder das fertige Gel in zerkleinerte und Fischfleisch enthaltende Rohmassen eingearbeitet wird wie etwa in eine Fischfleisch enthaltende Wurstbrätmasse oder in ein Fischfleisch enthaltendes Ragout, dann bewirken die in der Wasserphase der Emulsion bzw. des Gels vorhandenen wasserlöslichen und sauer (pH < 7) wirkenden Antioxidanzien, dass bei dem Fischfleisch ein deutlich neutralerer Aromeindruck entsteht, wie sensorische Versuche der Anmelderin gezeigt haben. Mit der Emulsion bzw. dem Gel versehenes zerkleinertes Fischfleisch wies demnach ein deutlich geringeres Fischaroma auf als Fischfleisch ohne den Emulsions- oder Gelzusatz, weshalb aus einem solchermaßen angereicherten Fischfleisch hervorgehende Nahrungsmittel wie beispielsweise Fischfleisch enthaltende Wurstwaren eine höhere Akzeptanz beim Verbraucher als bisher genießen dürften. Dann ist es möglich, auf Fischfleisch basierende Produkte wie beispielsweise Fischwürste herzustellen und dennoch den fischtypischen Geschmack zu unterdrücken, so dass die Endprodukte nicht nur wie herkömmliche Fleischprodukte aussehen, sondern als Besonderheit auch deren Geschmack aufweisen.
• – Ein wesentlicher Vorteil der Verwendung der fertigen Emulsion oder des fertigen Gels als Zutat oder Zusatz in auf zerkleinerten Rohmassen basierenden Nahrungsmitteln wie Wurstbrätmassen oder Hackfleischmassen liegt in der entscheidenden Verbesserung der Textur von solchermaßen hergestellten Nahrungsmitteln (Wurstwaren, Hamburger, Frikadellen, Fleischklößchen etc.). Im einzelnen ergab sich eine bessere Bissfestigkeit, Homogenität, Wasserbindungsfähigkeit und Saftigkeit von Produkten, in deren zerkleinerte Rohmasse die Emulsion oder das Gel eingearbeitet wurde, verglichen mit einem ohne die Emulsion bzw. ohne das Gel hergestellten Produkt. Die zerkleinerte Rohmasse kann dabei Fleisch von wenigstens einem Säugetier und/oder von wenigstens einem Fisch und/oder Bestandteile wenigstens einer Pflanze enthalten.
• – Wenn die Emulsion in zerkleinerte Rohmassen wie Wurstbrätmassen auf der Basis von Fleisch von Säugetieren wie beispielsweise vom Schwein, Rind oder Geflügel eingearbeitet wird, ist weiterhin überraschend festzustellen, dass der Eigengeschmack des Fleischs verringert und der Geschmack von dem Fleisch üblicherweise beigemengten Kräutern und Gewürzen signifikant verstärkt wird. Deshalb kann bei mit Hilfe der Emulsion oder mit Hilfe des Gels erzeugten, auf Fleisch basierenden Nahrungsmitteln auf eine Zugabe von Geschmack verstärkenden Stoffen und Aromen wie Glutamat verzichtet werden.

If such an emulsion 1 or such a gel is used for the production of food, there are the following advantages:

• When the finished emulsion or gel is incorporated into comminuted and fish meat-containing raw masses, such as sausage meat containing fish meat or ragout containing fish meat, the water-soluble and acidic (pH <.) Present in the water phase of the emulsion or gel 7) acting antioxidants, that in the fish meat a much more neutral Aromeindruck arises, as demonstrated by the applicant's sensory experiments. Accordingly, crushed fish meat provided with the emulsion or gel had markedly lower fish flavor than fish meat without the emulsion or gel additive, and therefore foods derived from such enriched fish meat, such as sausages containing fish meat, would enjoy greater consumer acceptance than heretofore. Then it is possible to produce fish meat-based products such as fish sausages and still suppress the fish-typical taste, so that the end products not only look like traditional meat products, but have a special feature and their taste.
• - A significant advantage of the use of the finished emulsion or the finished gel as an ingredient or additive in crushed raw materials based foods such as sausage meat masses or mince masses is in the crucial improvement of the texture of such produced foods (sausages, hamburgers, meatballs, meatballs, etc.). In particular, better bite firmness, homogeneity, water binding ability and juiciness of products have been incorporated into their comminuted crude mass the emulsion or gel compared to a product made without the emulsion or without the gel. The minced raw meal may contain meat from at least one mammal and / or from at least one fish and / or constituents of at least one plant.
• Further, when the emulsion is incorporated into minced raw materials such as mammalian meat pork sausages, such as pork, beef or poultry, it is surprisingly found that the intrinsic taste of the meat is reduced and the flavor of herbs and spices commonly added to the meat is significantly reduced is reinforced. Therefore, in meat-based foods produced with the aid of the emulsion or with the aid of the gel, it is possible to dispense with the addition of flavor enhancers and flavors such as glutamate.

nowadays Food, however, no longer has the sole goal, nutrient supply of the consumer. It's more about maintaining performance of the consumer and the protection of his health from damage, due to excessive load intensity (for example Stress and chronic diseases). advancement Regeneration, stabilization of the immune system and protection of the Heart is an elementary task, through a proper diet can be influenced. That's why the supplementation is or fortification of foods with natural and not important to synthetic nutrients. nutrient like omega-3 fatty acids, coenzyme QIO, L-carnitine, amino acids and other substances are considered beneficial to health.

Therefore are becoming more and more so-called functional food or functional Produced food additives. Among these functional Food or food additives win those more important, which contain omega-3 fatty acids.

In front everything in fat cold-sea fish (eg in salmon, mackerel, Tuna and herring) contain omega-3 fatty acids protective against arteriosclerosis, support them the immune system and improve mental performance and mood. There are also omega-3 fatty acids also in vegetable oils such as soybean oil, olive oil, Sunflower oil, linseed oil or rapeseed oil or also in fish oils and the oils and fats of Algae in front.

Omega-3 fatty acids Docosahexaenoic acid, hereinafter abbreviated as DHA, and eicosapentaenoic acid, hereinafter abbreviated to EPA, are found in sufficient quantities in cold-sea fish (eg in mackerel, tuna, herring or salmon) and in plants in the form of alpha Linoleic acid (C 18: 3). The fatty acids kon center with cold-sea fish in the adipose tissue, in particular in the so-called fish curls.

As the DE 38 13 805 A describes fish oils with levels of EPA and DHA for the preparation of EPA and DHA-containing preparations are used, wherein the fatty acids are present as triglycerides or as esters of lower alcohols. The alkyl esters obtained by transesterification with lower alkanols from the triglycerides have the advantage that they are particularly well suited for the concentration of EPA and DHA.

One Problem with the production of EPA and DHA-containing preparations is the smell that even after transesterification and concentration of EPA and DHA are preserved. This strong smell as well as the strong fish taste, especially when using fish oils as carrier substance of EPA and DHA is due to the oxidative degradation of the highly unsaturated Attributed to fatty acids. It acts predominantly unsaturated carbonyl compounds, which can smell intensely even at very low concentrations.

Out The reasons mentioned so far is from a use of a liquid EPA and DHA-containing fish or vegetable oil as an additive in foods and products of long shelf life and Thus detailed long storage period on the shelf or in the Consumers were advised against. The well-known problem of high oxidation susceptibility of omega-3 fatty acids arises in particular when about Sausages enriched with EPA and DHA-containing vegetable oils become.

It is therefore desirable in any case, the high oxidation susceptibility enriched with omega-3 fatty functional Food already in the production of food to eliminate.

According to a further development, the oil droplets contain in the emulsion or in the gel 6 from vegetable oil therefore Omega-3-Fettsäureester 8th (please refer 1 ), where the omega-3 fatty acid esters 8th preferably esters of the highly unsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

A process for producing a fatty acid alkyl ester, for example by transesterification of triglyceride, which is contained in a variety of oils and fats, are well known, for example from DE 699 31 897 T2 , Compared to triglycerides, omega-3 fatty acid esters have the advantage that they are more hydrophilic and therefore better able to be incorporated into the emulsion.

• – Wegen des Gehalts der Emulsion bzw. des Gels an Omega-3-Fettsäureester wird das betreffende Nahrungsmittel mit Omega-3-Fettsäure angereichert, wobei der Gehalt an Omega-3-Fettsäure durch die Zugabemenge in der Emulsion bzw. im Gel oder durch die Zugabemenge der Emulsion oder des Gels in das Nahrungsmittel gezielt gesteuert werden kann. Ein Nahrungsmittel, welches beispielsweise ursprünglich einen niedrigen Gehalt an Omega-3-Fettsäure oder überhaupt keinen solchen aufweist, wie beispielsweise Fleisch von Säugetieren oder von Süßwasserfischen oder von in warmen Meeren lebenden Meeresfischen kann dann als funktionelles Nahrungsmittel durch die eingangs beschriebenen positiven Eigenschaften von Omega-3-Fettsäure ergänzt werden.
• – Wegen des oben beschriebenen umfassenden Oxidationsschutzes der Emulsion bzw. des Gels neigen die darin optional enthaltenen Omega-3-Fettsäureester nicht zur Oxidation. Folglich wird bei der Emulsion bzw. dem Gel eine Geruchsbildung weitgehend vermieden. Sie bzw. es eignet sich deshalb insbesondere als Zusatz in Nahrungsmitteln und Produkten langer Haltbarkeit oder langer Lagerungsdauer im Verkaufsregal oder beim Konsumenten.
• – Das wenigstens eine, in der Fett- oder Ölphase 4 vorhandene fettlösliche Antioxidanz verhindert eine Oxidation der Omega-3-Fettsäure-Ester 8 innerhalb der Pflanzenöltröpfchen 6, weshalb die Emulsion 1 geruchsneutral ist. Darüber hinaus verhindert das fettlösliche Antioxidanz auch eine Oxidation des Pflanzenöls 6 selbst, was vor allem bei mit Pflanzenöl angereicherten Wurstwaren ein Problem darstellt.
• – Das wenigstens eine, in der Wasserphase 2 der Emulsion 1 enthaltene wasserlösliche Antioxidans behindert eine Einlagerung von Sauerstoffmolekülen in der Wasserphase 2.
• – Die Pflanzenproteinhülle 10 der Pflanzenöltröpfchen 6 bremst die Diffusion von Sauerstoffmolekülen und erzwingt eine längere Kontaktzeit zwischen dem wasserlöslichen Antioxidans in der Wasserphase 2 und den Sauerstoffmolekülen.
• – Das öllösliche Antioxidanz behindert eine Oxidation der in den Pflanzenöltröpfchen 6 gebundenen Omega-3-Fettsäure-Ester 8.

If then such an emulsion 1 or such a gel is used to produce food, it has the following additional advantages:

• - Due to the content of the emulsion or the gel of omega-3 fatty acid ester, the relevant food is enriched with omega-3 fatty acid, wherein the content of omega-3 fatty acid by the addition amount in the emulsion or in the gel or through the Addition amount of the emulsion or gel in the food can be controlled specifically. For example, a food which is originally low in omega-3 fatty acid or not at all, such as mammalian or freshwater fish or marine fish living in warm seas, may then function as a functional food by virtue of the positive properties of omega-3 described above. 3-fatty acid supplements.
• Because of the above-described comprehensive oxidation protection of the emulsion or of the gel, the omega-3 fatty acid esters optionally contained therein do not tend to oxidize. Consequently, in the case of the emulsion or gel, odor formation is largely avoided. It or it is therefore particularly suitable as an additive in foods and products long shelf life or long shelf life on the shelf or at the consumer.
• - The at least one, in the fat or oil phase 4 Existing fat-soluble antioxidant prevents oxidation of omega-3 fatty acid esters 8th within the vegetable oil droplets 6 , which is why the emulsion 1 is odorless. In addition, the fat-soluble antioxidant also prevents oxidation of the vegetable oil 6 itself, which is a problem particularly with vegetable oil-enriched sausages.
• - The at least one, in the water phase 2 the emulsion 1 contained water-soluble antioxidant hinders storage of oxygen molecules in the water phase 2 ,
• - The vegetable protein shell 10 the vegetable oil droplets 6 slows down the diffusion of oxygen molecules and forces a longer contact time between the water-soluble antioxidant in the water phase 2 and the oxygen molecules.
• - The oil-soluble antioxidant hinders oxidation of the vegetable oil droplets 6 bound omega-3 fatty acid esters 8th ,

Consequently, oxygen needs to be added to those in the vegetable oil droplets 6 bound omega-3 fatty acid esters 8th to oxidize, first pass the at least one water-soluble antioxidant. Those oxygen molecules which are the water phase 2 Then you have to continue the envelope 10 penetrate from vegetable protein, each containing a vegetable oil droplets 6 envelops or surrounds. This vegetable protein shell 10 slows the diffusion of oxygen molecules and forces a longer contact time between the water-soluble antioxidant in the water phase 2 and the oxygen molecules. Then it is to be assumed that those oxygen molecules which also take this hurdle are finally affected by the oil-soluble antioxidant in the vegetable oil droplets 6 be rendered harmless, leaving essentially no oxygen to the omega-3 fatty acid ester 8th can penetrate.

Out the reasons mentioned is the described emulsion or the gel is extremely resistant to oxidation.

Prefers contains at least one water-soluble antioxidant Citric acid and / or ascorbic acid. Especially a combination of citric acid and ascorbic acid allows a particularly oxidation-stable emulsion.

Especially Preferably, the vegetable protein contains protein from peas. It is advantageous that when using pea protein despite the pH reduction and the associated worsened solubility of proteins by the addition of citric acid and / or Ascorbic acid still has a good emulsifier effect is.

For example, the vegetable oil containing the vegetable oil droplets 6 in the emulsion or in the gel, walnut oil, rapeseed oil, linseed oil, chia oil, hemp oil, soybean oil, perilla oil or a mixture of at least two of these oils.

The at least one fat- or oil-soluble antioxidant preferably contains α-tocopherol (vitamin E).

The emulsion 1 or the gel produced from it can be packaged as a finished product for the production of food for humans and / or animals in suitable airtight packaging and offered as independently tradable goods. Alternatively, the emulsion 1 or the gel incorporated directly into the food and the latter then packaged as a tradable commodity, for example airtight.

• a) Lösen wenigstens eines wasserlöslichen Antioxidans in Wasser zum Bilden einer wässrigen, wenigstens ein wasserlösliches Antioxidans enthaltenden Lösung;
• b) Einbringen wenigstens eines Pflanzenproteins in die durch Schritt a) erhaltene Lösung zum Bilden einer homogenen wässrigen, das wenigstens eine wasserlösliche Antioxidans und das wenigstens eine Pflanzenprotein enthaltenden Lösung; und zeitlich vor, parallel zu oder nach den Schritten a) und b):
• c) Einbringen wenigstens eines fett- oder öllöslichen Antioxidans in Pflanzenöl zum Bilden einer Mischung aus Pflanzenöl und fett- oder öllöslichem Antioxidans;
• d) Dosieren der durch Schritt c) erhaltenen Mischung aus Pflanzenöl und fett- oder öllöslichem Antioxidans in die durch Schritt b) erhaltene das wenigstens eine wasserlösliche Antioxidans und das wenigstens eine Pflanzenprotein enthaltende wässrige Lösung;
• e) Homogenisieren der Mischung aus Pflanzenöl und fett- oder öllöslichem

The process for producing an emulsion containing, for example, omega-3 fatty acid esters involves at least the following steps:

• a) dissolving at least one water-soluble antioxidant in water to form an aqueous solution containing at least one water-soluble antioxidant;
• b) introducing at least one vegetable protein into the solution obtained by step a) to form a homogeneous aqueous solution containing at least one water-soluble antioxidant and the at least one vegetable protein-containing solution; and before, parallel to or after steps a) and b):
• c) introducing at least one fat- or oil-soluble antioxidant into vegetable oil to form a mixture of vegetable oil and fat- or oil-soluble antioxidant;
• d) dosing the mixture of vegetable oil and fat- or oil-soluble antioxidant obtained by step c) into the aqueous solution containing the at least one water-soluble antioxidant and the at least one vegetable protein obtained by step b);
• e) homogenizing the mixture of vegetable oil and fat or oil soluble

antioxidant on the one hand and the aqueous solution of at least a water-soluble antioxidant and the at least one Vegetable protein on the other hand to form the emulsion.

According to the embodiment of the method according to 2 For example, omega-3 fatty acid ester is incorporated into the blend of vegetable oil and the at least one fat- or oil-soluble antioxidant obtained by step c) to form a mixture of omega-3 fatty acid ester, vegetable oil, and fat or oil soluble antioxidant. Subsequently, the mixture of vegetable oil, omega-3 fatty acid ester and the at least one fat-soluble or oil-soluble antioxidant is metered into the aqueous solution obtained by step b) containing at least one water-soluble antioxidant and the at least one vegetable protein. Finally, the mixture of omega-3 fatty acid ester, vegetable oil and the at least one fat- or oil-soluble antioxidant on the one hand and the aqueous solution of the at least one water-soluble antioxidant and the at least one vegetable protein on the other hand homogenized to form the emulsion.

The optional introduction of omega-3 fatty acid ester in the mixture of vegetable oil and fat or oil-soluble antioxidant is preferably carried out under a protective atmosphere, which by exclusion of oxygen and for example 80% N ₂ and 20% CO _{2 is} characterized.

The Introduction of at least one vegetable protein takes place, for example by means of a helical stirrer or a colloid mill,

The Dosing the mixture of vegetable oil, fat or oil soluble Antioxidant and optionally omega-3 fatty acid ester in the at least one water-soluble antioxidant and the at least one vegetable protein containing aqueous Solution preferably takes place in that the outer Aqueous phase aqueous solution in a dispersion unit as a Zahnkranzdispergiermaschine or a colloid mill submitted and the mixture forming the inner oil phase of the emulsion from vegetable oil, fat or oil soluble antioxidant and optionally omega-3 fatty acid esters continuously added becomes.

At the Dosing the oil or fat phase into the water phase is the process temperature preferably less than 20 ° C, in particular less than 10 ° C. Homogenizing the mixture of oil phase and water phase, for example, in a homogenizer or in a high pressure homogenizer.

First Therefore, the soluble antioxidants (citric acid, Ascorbic acid) dissolved in water. Subsequently The vegetable protein is stirred into the solution. For better solution is either a helical stirrer or, in the case of particularly highly concentrated mixtures, a colloid mill used. After this process step is a homogeneous, aqueous Solution of vegetable protein and antioxidants.

in the The next step is preferably oil-soluble Antioxidants stirred into vegetable oil. Prefers only then are the optional omega-3 fatty acid esters stirred into the oil-antioxidant mixture. This has the advantage that the omega-3 fatty acid esters, which previously stored under protective atmosphere and oxygen exclusion were short after opening the pack when dosing Contact with oxygen immediately in an antioxidant environment (Oil-antioxidant mixture) are mixed in, and thus Oxidation effects are prevented as possible.

Particularly advantageously, the metering and mixing are likewise carried out under a protective atmosphere, for example with the completion of oxygen and 80% N ₂ and 20% CO ₂ .

The Water-protein antioxidant mixture is placed in a dispersing unit (either sprocket dispersing machine or colloid mill) submitted. The mixture is pumped in a circle, at the same time continuously the oil mixture added. The dispersing unit becomes the oil phase homogeneously distributed in the aqueous phase and pre-emulsified. This process is as possible at temperatures below 20 ° C, better below 10 ° C instead.

The Pre-emulsified mixture is then added to the homogenizer or high pressure homogenizer homogenized. The previously even dispersed oil droplets crushed and thereby stabilized. The resulting after the homogenization process emulsion is as cool as possible, with exclusion of light and oxygen stored until further use.

Example 1:

Preparation of 25 kg emulsion with 4% Omega-3 Fettäureester

• 1. First, 14.7 kg of water submitted at 20 ° C.
• 2. Subsequently, 34 g of citric acid and 68 g of ascorbic acid are stirred into the water.
• 3. Mixing 3.06 kg of pea protein isolate by means of a Colloid mill, distance rotor / stator 1-2 mm, mixing time 4 minutes, cooling at 20 ° C;
• 4. Prepare 6.01 kg rapeseed oil, mix in 68 g Winox (rosemary extract) and 85 g of alpha-tocopherol by means of a Laboratory sprocket dispersing machine (Turrax), 3 minutes at 15,000 Rpm, T = 20 ° C, mixing in 1020 g omega-3-ethyl ester (KD-Pharma Omega-3> 90EE) at 9000 rpm for 1 minute at 20 ° C;
• 5. Prepare the aqueous solution (from point 3) in a sprocket dispersing unit (Fryma Koruma Disholab), Mixing in and pre-emulsifying the oil phase (from point 4) under 700 mbar vacuum, 15 ° C for 20 minutes at a speed of 4500 rpm.
• 6. Homogenize the pre-emulsion of item 5 by means of a High pressure homogenizer APV2000 at 500 bar, single-stage, temperature 15-20 ° C;
• 7. Pack the emulsion under vacuum or inert gas (80% N ₂ , 20% CO ₂ ), cool at 1 ° C.

to Preparation of the gel from the emulsion is preferred over a period of 15 to 240 minutes to a temperature of 40 to Heated to 85 ° C. As a result, the contained in the emulsion Plant protein denatures and forms around the vegetable oil droplets a stabilizing network.

The Emulsion or gel may contain different levels of omega-3 fatty acid esters getting produced. Depending on the amount added, the content of omega-3 fatty acid esters varies in the emulsion or in the gel preferably between 0.0% by weight (no proportion on omega-3 fatty acid ester) and 10% by weight. higher Contents than 10% by weight of omega-3 fatty acid esters are out Reasons for a then unfavorable texture and sensors not of products made with the emulsion or with the gel advisable.

A preferably with omega-3 fatty acid ester provided emulsion or a corresponding gel is for example in a proportion from 25% by weight of the total mass, for example, into one Wurstbrätmasse incorporated, in which case from the sausage meat mass resulting sausage, for example, a content of omega-3 fatty acid esters of 1% by weight.

there First, the emulsion or the gel as a finished product is first complete made and then as a whole as a finished addition or finished Ingredient in the course of the crushing process in the sausage meat mass incorporated.

consequently is generally a meat of at least one mammal and / or at least one fish and / or ingredients at least At least initially containing a plant raw material partially crushed and then with the previously completed emulsion or mixed with the previously completed gel. The emulsion or the gel is not only in the course of or through the Comminution of the raw mass formed or produced.

This causes the finished emulsion to dissolve before Incorporation in the sausage meat mass is very stable and the Pflanzenöltröpchen are relatively small. Farther then the sausage meat can be gentler at lower shear rates be gekuttert, because the energy input for the production of the emulsion has already in the previously held separate emulsifying the Emulsion took place. In addition, the emulsion in the cutter not as homogeneous as produced in a homogenizer, the sizes of the then resulting vegetable oil droplets would be very different. Furthermore you can in the finished emulsion by the homogenizer much smaller Vegetable oil droplets are obtained as in one Cutter, resulting in an advantageously stable emulsion. This in turn results in a firmer texture, a better one Mouthfeel and taste of sausage products made from it.

After all are due to the better encapsulation of vegetable oil droplets in the previously completed emulsion disturbing aroma components minimized very effectively. Finally, the Plant proteins in the separate preparation of the emulsion a lot more concentrated as emulsifier and capsule images act as at a previous dilution in the cutter by the sausage meat mass.

The Combination of a finished and stable in a water phase Emulsion distributed and surrounded by a protein shell Vegetable oil droplets offers other special advantages.

To the one, the oil droplets are very small, so that These are barely perceptible to the senses. In contrast, gelatin capsules noticeable as oxidation protection in the mouth. Continue to be Gelatine capsules when incorporated into sausage meat destroyed during cutting. As a result, that would Vegetable oil leak, resulting in undesirable off-flavors leads. Furthermore, gelatin is heat-reversible, d. H. at the Warming (scalding) of the sausages would Gelatin capsules melt and the vegetable oil as well escape. In addition, gelatin capsules are not defined Water phase stabilized, so that no binding forces are present and the antioxidants would be washed away. at In contrast, the binding forces act on an emulsion of the emulsifier.

sausage meat For the purposes of the invention is on the one hand finely divided meat (For example, from a meat digestion device such as Cutter) but also meatloaf or coarse sausage meat (for example from a meat grinder).

Generally, a meat of at least one mammal and / or at least one raw material containing at least one fish and / or ingredients is at least partially comminuted and then mixed with the emulsion or with the gel. The content of the emulsion or gel in the raw material is preferably in a range between greater than 0.0% by weight and less than 40% by weight, more preferably in a range between 10% by weight and 25% by weight.

The Raw material, for example meat of mammals and / or of fish and / or constituents of plants are in a crushing device, especially in a digestion device such as a cutter or minced a meat grinder to a raw mass. Then the emulsion or the gel of the raw mass is preferably added in the frozen state or mixed.

As already described above, the raw mass is preferably by a Wurstbrätmasse formed, wherein the emulsion or the gel the sausage meat mass is added when essentially 2/3 of the total Wurstbrätherstellungszeit has passed and during the remaining 1/3 of the total sausage meat making time is distributed in the sausage meat.

The finished emulsion or the finished gel is particularly preferred the production of sausages incorporated into the sausage meat. The proportion of the emulsion or of the gel in the total sausage meat is preferably between more than 0.0% by weight and less than 40% by weight. Since, as already described above, the content of omega-3 fatty acid esters in the emulsion or in the gel, preferably between 0.0% by weight (no omega-3 fatty acid ester) and 10% by weight varies the content of omega-3 fatty acid esters in the total meat mass and thus in the later sausage product preferably in one Range between 0.0% by weight and about 3% by weight and is individual adjustable.

at a proportion of 10 wt.% To 25 wt.% Of emulsion or gel the total chewing mass undergoes a significant improvement in texture, especially when incorporated into low-fat sausage meat on. The texture of the sausage becomes significantly smoother, smoother, firmer and juicier.

at the incorporation of the emulsion in a sausage meat mass, which Contains fish meat, especially in use of fish meat with a pronounced fishy aroma and smell is in a proportion of 10 wt.% To 25 wt.% Emulsion or gel on the total meat mass a clear neutralization of the fish flavor achieved and the fishy odor and taste components covered. The emulsion may contain a proportion of omega-3 fatty acid esters up to 8% by weight.

About that In addition, it is also conceivable, the emulsion or a gel without any Omega-3 fatty acid esters use only for benefits with regard to sensor technology and texture of the sausage product preferably produced to achieve, as already described above, but then finds no enrichment with omega-3 fatty acids takes place.

As described above, the emulsion or the gel is preferably in the course crushing in a meat digestion device such as a Add the cutter to the sausage meat. The quantities of the usual spices such as salt will affect the total meat mass (Sausage meat + emulsion) calculated and for example Beginning of the cutting process added. The sausage meat can the following ingredients are added: phosphate, salt, Nitripokkelsalz, vegetables, broth, L-carnitine-containing Substances, flavors, flavor carriers, natural Supplements such as vitamins, minerals and trace elements, probiotic bacteria, synthetic supplements, medicines, medicinal-like ones Substances such as L-carnitine-containing substances (for example, Liebig extract) or texturizing agent such as for example breadcrumbs.

The Emulsion or gel is preferably in the cooled or added frozen state. After incorporation of the emulsion and Termination of the cutter process becomes the total sausage meat then sprayed in casings or intestines and the resulting resulting sausage blanks are then depending on the desired Wurstart (cooked sausage, Boiled sausage, spread sausage, smoked sausage, raw sausage etc.) scalded, smoked or matured.

The inventive emulsion or gel is suitable Therefore, especially for the production of sausages such as raw sausages, Cooked sausages, cooked sausages, cooked sausages as well as minced meat products. The use is not on These products are limited but can be used for any Food, pleasure, or food done.

In particular, the emulsion or gel may be used to prepare mince-based foods, such as hamburgers, meatballs, minced meat sausages, meatballs, dough fillings for pelmeni or pies, etc., by incorporating the emulsion or gel into the minced meat mass. The raw material for the minced meat may include meat from mammals (pork, beef, poultry) and / or meat from fish and / or constituents of plants, so that as raw material also "minced meat" of pure vegetable origin is conceivable, for example so-called vegetable burger, in which the emulsion or gel is incorporated. Example 2: Production of poultry beef sausage with 1% by weight omega-3 fatty acid content ingredient Quantity [weight%] Quantity [g] Meat, beef, lean 10.34 2000 Meat, turkey, lean 41.37 8000 Ice, -20-50 ° C 20,17 3900 nitrite 1.40 270 Phosphate with reddening 0.27 52.5 seasoning 0.59 114 0.00 Omega emulsion (4% omega-3 fatty acid ester) 25.86 5000 0.00 Total [g] 100 19,336.5 Cutter speed [rpm] 3600 Cutter time [min] about 8 reached temp. [° C] 8-10 Addition of the emulsion after 2/3 of the cutter time Mix To fill Brewing temperature [° C] 72 Brewing time [min] 120-150 Cooling temperature [° C] 5-7 Example 3: Preparation of a fish sausage without addition of omega-3 fatty acid ingredient Amount [%] Quantity [g] fish fillets 63.26 5500 Ice, -20-50 ° C 9.78 850 nitrite 1.75 152 seasoning 0.21 18 Emulsion (0% omega-3 fatty acid ester) 25.01 2174 Total [g] 100.00 8694 Cutter speed [rpm] 3600 Cutter time [min] about 8 reached temp. [° C] 8-10 Addition of the emulsion after 2/3 of the cutter time Mix To fill Brewing temperature [° C] 72 Brewing time [min] 120-150 Cooling temperature [° C] 5-7

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• DE 102007025847 A1 [0003]
• - DE 3813805 A [0015]
• - DE 69931897 T2 [0020]

Claims (25)

Emulsion ( 1 ) as a finished additive in foodstuffs based on comminuted raw masses such as sausage meat masses or ground meat masses, comprising: a) an external water phase ( 2 ) containing at least one water-soluble antioxidant dissolved in water; b) an internal fat or oil phase ( 4 ) containing at least one oil or oil-soluble antioxidant ( 6 vegetable oil, the vegetable oil droplets ( 6 ) each of a shell ( 10 ) are surrounded by vegetable protein. Gel as a finished additive in on crushed raw masses like sausage meat masses or minced meat masses based food characterized in that it is characterized by a finely dispersed system a) denatured vegetable protein, b) made from at least one water-soluble antioxidant Water as well c) bound, with at least one grease or oil soluble antioxidant oil droplets is formed from vegetable oil. Emulsion or gel according to claim 1 or 2, characterized in that the oil droplets ( 6 ) from vegetable oil omega-3 fatty acid ester ( 8th ). Emulsion or gel according to claim 3, characterized in that the omega-3 fatty acid esters ( 8th ) Esters of the highly unsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Emulsion or gel according to one of the preceding claims, characterized in that the at least one water-soluble Antioxidant citric acid and / or ascorbic acid contains. Emulsion or gel according to one of the preceding claims, characterized in that the vegetable protein is protein from peas contains. Emulsion or gel according to one of the preceding claims, characterized in that the vegetable oil is walnut oil, Rapeseed oil, flaxseed oil, chia oil, hemp oil, Soybean oil, perilla oil or a mixture of at least includes two of these oils. Emulsion or gel according to one of the preceding claims, characterized in that the at least one, fat or oil soluble Antioxidant α-tocopherol contains. Process for the preparation of an emulsion according to of claims 1 or 3 to 8, including at least the following steps: a) dissolve at least one water-soluble Antioxidant in water to form an aqueous, at least a water-soluble antioxidant-containing solution; b) Introducing at least one plant protein into the by step a) solution obtained to form a homogeneous aqueous, the at least one water-soluble antioxidant and the at least one vegetable protein-containing solution; and before, parallel to or after steps a) and b): c) Introducing at least one fat or oil soluble Antioxidant in vegetable oil to form a mixture of vegetable oil and fat or oil soluble antioxidant; d) Dosing the mixture of vegetable oil obtained by step c) and fat or oil soluble antioxidant in the obtained by step b) the at least one water-soluble Antioxidant and at least one vegetable protein containing aqueous solution; e) homogenizing the mixture from vegetable oil and fat or oil soluble Antioxidant on the one hand and the aqueous solution from at least one water-soluble antioxidant and the at least one vegetable protein on the other hand to form the Emulsion. Process for the preparation of an emulsion according to Claim 9, characterized in that omega-3 fatty acid ester is introduced into the mixture of vegetable oil obtained by step c) and the at least one fat- or oil-soluble antioxidant, to form a mixture of omega-3 Fatty acid ester, vegetable oil and fat- or oil-soluble antioxidant and in that - the mixture of vegetable oil, omega-3 fatty acid ester and the at least one fat- or oil-soluble antioxidant in the at least one water-soluble antioxidant obtained by step b) and the at least a vegetable protein-containing aqueous solution is metered, and that - the mixture of omega-3 fatty acid ester, vegetable oil and the at least one fat- or oil-soluble antioxidant on the one hand and the aqueous solution of the at least one water-soluble antioxidant and the at least one vegetable protein on the other hand to form the Emulsion is homogenized. Process for the preparation of an emulsion according to claim 10, characterized in that the introduction of omega-3 fatty acid esters into the mixture of vegetable oil and the at least one fat- or oil-soluble antioxidant under protective atmosphere he follows. Process for the preparation of an emulsion according to of claims 9 to 11, characterized in that the Introducing at least one vegetable protein according to step b) by means of a helical stirrer or a colloid mill he follows Process for the preparation of an emulsion according to of claims 9 to 12, characterized in that the Dosing is done by making the outer Water phase forming, the at least one water-soluble Antioxidant and at least one vegetable protein containing aqueous solution in a dispersion unit such as a sprocket dispersing machine or a colloid mill submitted and forming the inner oil phase of the emulsion Mixture of vegetable oil and fat or oil soluble Antioxidant and optionally omega-3 fatty acid ester continuously is added. Process for the preparation of an emulsion according to claim 13, characterized in that when dosing the inner oil phase in the outer water phase the process temperature less than 20 ° C, especially less than 10 ° C is. Process for the preparation of an emulsion according to of claims 9 to 14, characterized in that the Homogenize in a homogenizer or in a high-pressure homogenizer he follows. Process for producing a gel from a any one of claims 9 to 15 prepared emulsion, characterized characterized in that the emulsion over a period of Heated to a temperature of 40 to 85 ° C for 15 to 240 minutes becomes. Use of the emulsion or gel after one of claims 1 to 8 as a separate ingredient or as a separate Additive for the production of crushed raw materials such as sausage meat or minced mass based foods for Human and / or animal. Use according to claim 17, characterized that a meat from at least one mammal and / or at least one fish and / or ingredients of at least one Raw material containing plant at least partially crushed and then with the previously completed emulsion or with the previously finished gel is mixed. Use according to claim 18, characterized that the content of the emulsion or the gel in the raw material in a Range greater than 0.0% by weight and less than 40% by weight. Use according to claim 19, characterized that the content of the emulsion or the gel in the raw material in a Range between 10 wt.% And 25 wt.% Is. Use according to one of claims 17 to 20, characterized in that the raw mass in a digestion device as a cutter or mincer is crushed. Use according to one of claims 17 to 21, characterized in that the emulsion or the gel of Raw mass is added in the frozen state. Use according to one of claims 17 to 22 for the production of sausages, characterized in that the raw mass a sausage meat mass containing meat from Mammals and / or fish. Use according to claim 23, characterized that the previously completed emulsion or the previously completed Gel the sausage meat mass is added when essentially 2/3 of the total Wurstbrätherstellungszeit has passed and during the remaining 1/3 of the total sausage meat making time is distributed in the sausage meat. Use according to one of claims 17 to 22 for the production of mince-based foods, characterized in that the raw mass chopped meat of Mammals and / or fish.