DE102011010267B4 - Cooked sausage product and process for its preparation - Google Patents

Abstract

Brühwurstprodukt having a total fatty acid content with ≥ 50 wt .-% of unsaturated fatty acids, which is free of dairy products, characterized in that the unsaturated fatty acids omega-3 fatty acids and omega-6 fatty acids in a ratio of ≥ 3: 1 from the addition of chia oil ,

Description

The present invention relates to a cooked sausage product having a total fatty acid content of ≥ 50% by weight of unsaturated fatty acids and to a process for producing such a cooked sausage product.

The cooked sausages include Wiener and Frankfurter sausages, all kinds of meat sausage with and without deposit such as mortadella, hunting sausage, beer sausage and Lyons and Leberkäse. Boiled sausages contain about 50% by weight of meat, 25% by weight of fat and 25% by weight of water.

The fat of conventional boiled sausages of the prior art contains a very high proportion of saturated fatty acids. In a large number of comprehensive studies it has been proven that the consumption of saturated fatty acids is a risk factor for the development of cardiovascular diseases. There is also evidence that the intake of higher levels of unsaturated fatty acids is directly related to the development of various cancers. Saturated fatty acids are also discussed in connection with the development of arteriosclerosis, obesity, the metabolic syndrome and other disorders of human metabolism.

For the reasons mentioned above, attempts have already been made early to provide healthy sausages in which the proportion of unsaturated fatty acids is increased.

From the DE 26 39 177 A1 For example, there is known a process for producing dietetic sausage pies which are said to have a ratio of unsaturated to saturated fatty acids of about 50:50. However, analysis values are lacking, so it remains unclear which fatty acid composition the known pies have. A disadvantage of the known pies, however, is that they contain a high proportion of milk products which are added during production. As a result, the pie is not edible for people with milk intolerances, such as lactose intolerance or milk protein intolerance.

From the DE 20 2006 011 221 U1 is a boiled sausage product is known in which a part of the animal fat is replaced by rapeseed oil.

In the WO 2010/145 857 A1 Meat products are described to which vegetable oils are added.

In Delgado-Pando et al. (2010), Eur. J. Lipid Sci. Technol. 112, pages 859-870, Frankfurt sausages are described in which the usual bacon parts are replaced by oils ,

From the EP 1 867 242 A1 There is known a method of producing meat products which comprises adding vegetable and animal fats as carriers of omega-3 and omega-6 fatty acids.

The known meat and sausage products, however, still have no optimal fatty acid composition.

The object underlying the invention is therefore to provide a Brühwurstprodukt of the type mentioned, in which the known from the prior art disadvantages are avoided. In addition, a method for producing such an improved scalded sausage is to be provided.

This object is achieved by the provision of a boiled sausage product according to claim 1.

The object is further achieved by providing a method for producing a boiled sausage product according to claim 7.

The inventor has surprisingly found that the addition of dairy products to obtain a healthy, and in particular protein-rich Brühwurstproduktes is not required. On the contrary, the omission of milk products during production means that the cooked sausage product according to the invention is edible even when milk intolerance.

The high proportion of unsaturated fatty acids compared to conventional cooked sausages leads to a significantly improved in terms of its nutritional value product. The cooked sausage product according to the invention Ensures adequate supply of essential fatty acids. The protein content comes from the processed meat, so that no dairy products are required. The novel boiled sausage product is in line with the latest nutritional findings and thus represents a particularly healthy food.

It is particularly advantageous in the cooked sausage product according to the invention that this can be mixed with the same spices and salts that are used in conventional cooked sausages. There are therefore no disadvantages in taste, smell and consistency.

According to the invention, a "boiled sausage product" is understood as meaning a product which contains or represents sausage which is heat-treated during its production by brewing, roasting, baking or in another way, whereby the muscle protein contained in the sausage meat is clotted by heat. The definition thus corresponds to that of the "Guidelines for meat and meat products" of 27/28 November 1994 (Supplement to Federal Gazette No. 134 of July 25, 1975, GMBl No. 23 P. 489 of July 25, 1995), most recently amended on 02.10.2001, number I, 2.22.

According to the invention, a "dairy product" is understood to mean a food whose ingredients consist mainly or exclusively of milk, both in untreated and treated form. It includes products derived from it, such as milk powder, cottage cheese, cheese, butter, whey, sour milk products. Also included are milk components, such as milk protein, milk fat and lactose.

The cooked sausage product according to the invention is essentially "free of dairy products", i. does not contain any milk product. However, after step 1 of the manufacturing process of the invention, dairy products are not added to the meat or elsewhere.

In the method according to the invention, in step 3, unsaturated fatty acids in such an amount or concentration are added to the sausage meat that the total fatty acid content of the cooked sausage product has ≥ 50% by weight of unsaturated fatty acids.

With this measure, the cooked sausage product according to the invention is obtained. It is easy for a person skilled in the art to deduce from the desired proportion of unsaturated fatty acids in the end product on the amounts to be added in step 3. This depends in particular on the meat used in step 1 and the unsaturated fatty acids already present in it, or the source of the unsaturated fatty acids to be added, for example the type of oil. It belongs to the routine measures of the expert and does not represent an unreasonable effort to determine the exact quantities. This applies to all preferred developments of step 3 accordingly.

According to one embodiment of the invention, the total fatty acid content of the boiled sausage product ≥ 60 wt .-%, preferably ≥ 70 wt .-%, more preferably ≥ 80 wt .-% and most preferably 90 wt .-% of unsaturated fatty acids, so that in step 3 preferably unsaturated fatty acids in such an amount or concentration are added to the sausage meat that the total acid fat content of the cooked sausage product reaches the above values.

This measure has the advantage that the nutritional value of the cooked sausage product according to the invention is further increased by the higher proportion of unsaturated fatty acids.

The cooked sausage product according to the invention has omega-3 fatty acids and omega-6 fatty acids which are present in a ratio of ≥ 3: 1. In addition, the unsaturated fatty acids added in step 3 of the process of the invention have omega-3 fatty acids and omega-6 fatty acids, in such an amount / concentration that they are present in the cooked sausage product in a ratio of ≥3: 1 present.

The diet usually consumed contains on average a ratio of omega-6 to omega-3 fatty acids of ≥ 7: 1, which is nutritionally very unfavorable. In this respect, the literature recommends a reduction in the omega-6 fatty acid content and an increase in the omega-3 fatty acid content in the diet. This is realized according to this particular embodiment of the invention, so that the nutritional values of the boiled sausage product according to the invention are again optimized.

According to a particular embodiment of the invention, the boiled sausage product or have the added in step 3 of the process added unsaturated fatty acids or omega-3 fatty acids to α-linolenic acid.

This measure has the advantage that such an unsaturated fatty acid is used, which is present in high-cost vegetable oils in large quantities, so that the boiled sausage product according to the invention can be produced and offered inexpensively.

In this case, it is further preferred if the unsaturated fatty acids of the cooked sausage product have ≥ 30% by weight, preferably ≥ 40% by weight, more preferably ≥ 50% by weight, and most preferably 60% by weight of α-linolenic acid. In the method of the present invention, it is preferred that in step 3 α-linolenic acid be added in such an amount or concentration that the total acid fat content of the boiled sausage product reaches the abovementioned amounts / concentrations of α-linolenic acid.

This measure has the advantage that a cooked sausage product according to the invention is obtained which contains particularly high concentrations or amounts of the tolerated and nutritionally high-quality α-linolenic acid.

In the process of the invention, it is preferred that in step 3 the sausage meat is cooled prior to the addition of the unsaturated fatty acids, preferably at 5 to 6 ° C, more preferably by the addition of ice.

This measure has the advantage that a denaturation of the protein is prevented due to frictional heat generated during processing or comminution. The vegetable oil is therefore added in step 3, preferably in a cooled form, for example between 0 ° C and 5 ° C, in order to increase the cold reserve.

In the cooked sausage product according to the invention it is preferred if it has a total fat content of 20 to 25 wt .-%. Accordingly, the required amounts of fatty acids are added in step 3 of the process according to the invention, depending on the meat used in step 1.

This measure ensures that the boiled sausage product has a total fat content that is in line with the latest nutritional science.

The cooked sausage product according to the invention has chia oil, optionally in its form processed by the process according to the invention. In the method according to the invention, therefore, in step 3, the unsaturated fatty acids are added in the form of or over chia oil.

According to the invention, chia oil is used.

Chia oil is extracted from the South American chia plant or Salvia hispanica and has a number of advantages over the aforementioned oils. It contains a very high proportion of unsaturated fatty acids, essentially in the form of omega-3 fatty acids. Chia oil contains about 60% by weight of omega-3 fatty acids, about 20% by weight of omega-6 fatty acids and about 7% by weight of omega-9 fatty acids. The ratio of omega-3 to omega-6 fatty acids is therefore about 3: 1. This fatty acid distribution gives the chia oil and thus the sausage product according to the invention a particularly high nutritional value. Furthermore, chia oil is heat resistant and tasteless.

In the cooked sausage product according to the invention, it is preferred if it has meat with an intrinsic fat content of ≦ 5% by weight.

This measure has the advantage that the proportion of saturated fatty acids introduced via the meat in the cooked sausage product according to the invention is kept low and thus the desired high proportion of unsaturated fatty acids is achieved. Such lean meat can represent, for example, beef, pork, poultry, game and horse meat, which are all suitable according to the invention.

In the method according to the invention, it is preferred that in step 3, the chia oil is added in such an amount or concentration to the frying-ice mixture, that the frying oil-ice mixture has a proportion of 10 to 18 wt .-% Chiaöl.

This measure advantageously ensures that the desired proportion of unsaturated fatty acids in the cooked sausage product is achieved. The range given represents the optimum amount of chiae oil, determined by the nutritional perspective, which requires at least 10% by weight to achieve a high level of unsaturated fatty acids, and the dietary point of view, of at most about 18% Wt% is required to prevent obesity. In this preferred development of the invention, it is also taken into account that, as a result of the processing of the oil in the process according to the invention, part of the unsaturated fatty acids is broken down and thus lost. With the stated amounts, however, it is ensured that 100 g of the boiled sausage product according to the invention have at least about 1.5 g of unsaturated or omega-3 fatty acids.

According to a preferred development of the method according to the invention, in step 3 the sausage meat is homogenised after the addition of the unsaturated fatty acids to produce an emulsion, preferably by means of a cutter.

This measure has the advantage that a uniform distribution of the fatty acids takes place in the sausage product and the latter thus obtains the desired properties.

According to a preferred embodiment of the method according to the invention, the sausage meat obtained in step 2 is cooled, preferably to 0 to 3 ° C, preferably then homogenized by means of a cutter, more preferably subsequently added with phosphate and / or spices.

This measure again has the advantage that the denaturation of the proteins is prevented by frictional heat. It is also ensured that a homogeneous mass required for the further steps is obtained. The phosphate separates the actin and myosin in the meat, so that more free protein is available for the subsequent cross-linking of the product by broths. The addition of the spices gives the sausage product the desired taste.

It is inventively preferred if in the process, the heat treatment in step 4 takes place in a cutter.

This measure has the advantage that a uniform heating of the sausage meat, essentially without the occurrence of temperature gradients, is ensured.

According to a preferred embodiment of the method according to the invention is carried out in step 5, a cooling of the sausage meat, preferably at 12 to 14 ° C, more preferably the sausage meat is then brought into the desired shape to obtain the Brühwurstprodukts.

These measures have the advantage that the technical requirements are realized in order to obtain the desired sausage product.

In the following, the invention will be explained in more detail in the form of an embodiment.

embodiment

The process according to the invention is described by the preparation of a beef or beef lyone. The quantities to be processed are as follows: about 60 to 68% by weight of meat; about 10 to 18 wt .-% Chiaöl, and about 14 to 30 wt .-% ice from drinking water. An example is given below in which, with respect to a total quantity of 4 kg, the following quantities of meat, chia oil or ice were used: 65% by weight of meat (2.6 kg), 15% by weight of chia oil (600 g), and 20% by weight ice (800 g).

production method

The starting point is 2.6 kg of R I beef pre-salted with 22 g of nitrite pickling salt. The meat is placed in a meat grinder with a 2 to 3 mm slice and "gewolft". Then the mass is transferred to a cutter. The usual "Lyoner spices" and phosphate are added and the meat mass is "dry" minced some rounds. Then about 400 g of ice, made from drinking water, are added to the meat mass in the cutter. The ice should have a temperature of about -16 ° C during the addition in order to perform the following process steps in an optimal manner.

When the mass has reached a temperature of about 5 ° C, about 600 g of pure chia oil cooled to about 5 ° C is added to the meat mass in the cutter.

The sausage mixture is then "over-cooked" in overdrive and warmed to 12 ° C until it is emulsified. Thereafter, another 400 g of ice is added. The meat is then further "chopped" until a temperature of 12 to 14 ° C is reached. Then it can be filled into intestines or forms.

In the next step, a heating or brewing at 75 ° C to 78 ° C to a core temperature of the product of 70 to 72 ° C, in order to achieve optimum preservation. Then the sausage is cooled down in a cold water bath. The sausage can now be stored under refrigeration or consumed.

Chemical analysis of the sausage product

The bovine lyone prepared as described above was analyzed for composition. Three samples of 90 g each were used for this purpose. From a homogenate of 100 g in total, 10 g were used as the amount of sample. The inlet temperature was 9.5 ° C.

Test result:

Total protein (N x 6.25, corresponding to official collection of methods L 06.00-7): 12.4% by weight.

Total fat (according to Weibull-Stoldt, according to the official collection of methods L 06.00-6): 22.8% by weight.

Fatty acid distribution:

Tab. 1: fatty acid distribution in the boiled sausage product; according to official collection of methods L13.03 / 04-2 / DGF Standard method C VI 11; determined after saponification of the fat with methanolic KOH by means of gas chromatograph. Type of fatty acid category Share of the total fatty acid content of the product Myristic acid (C14: 0) saturated 0.1% by weight Palmitic acid (C16: 0 saturated 7.5% by weight Palmitholeic acid (C16: 1) monounsaturated 0.1% by weight Margarine acid (C17: 0) saturated 0.1% by weight stearic acid saturated 3.9% by weight Oleic acid (C18: 1 n9) easy-unsaturated 7.8% by weight Vaccenic acid (C18: 1-11) easy-unsaturated 0.8% by weight Linoleic acid (C18: 2 n6) diunsaturated (omega-6 fatty acid) 19.4% by weight γ-linolenic acid (C18: 3 n6) triunsaturated (omega-6 fatty acid) 0.1% by weight α-linolenic acid (C18: 3 n3) triunsaturated (omega-3 fatty acid) 59.3% by weight Arachidic acid (C20: 0) saturated 0.3% by weight Eicosenoic acid (C20: 1 n9) monounsaturated (omega-9 fatty acid) 0.2% by weight Behenic acid (C22: 0) saturated 0.1% by weight Erucic acid (C22: 1 n9) monounsaturated (omega-9 fatty acid) 0.1% by weight Lignoceric acid (C24: 0) saturated 0.1% by weight Total trans fatty acids - not detectable

Overview:

Unsaturated fatty acids: 87.8% by weight Saturated fatty acids: 12.1% by weight Ratio of unsaturated: saturated fatty acids: 7.26: 1 Omega-3 fatty acids: 59.3% by weight Omega-6 fatty acids: 19.5% by weight Ratio omega-3: omega-6 fatty acids: 3: 1

Claims (16)

Brühwurstprodukt having a total fatty acid content with ≥ 50 wt .-% of unsaturated fatty acids, which is free of dairy products, characterized in that the unsaturated fatty acids omega-3 fatty acids and omega-6 fatty acids in a ratio of ≥ 3: 1 from the addition of chia oil , Brühwurstprodukt after Claim 1 , characterized in that the total fatty acid content ≥ 60 wt .-%, preferably ≥ 70 wt .-%, more preferably ≥ 80 wt .-%, and most preferably comprises 90 wt .-% of unsaturated fatty acids. Brühwurstprodukt according to any one of the preceding claims, characterized in that the unsaturated fatty acids and / or omega-3 fatty acids have α-linolenic acid. Brühwurstprodukt after Claim 3 , characterized in that the unsaturated fatty acids ≥ 30 wt .-%, preferably ≥ 40 wt .-%, more preferably ≥ 50 wt .-%, and most preferably 60 wt .-% α-linolenic acid have. Brühwurstprodukt according to any one of the preceding claims, characterized in that it has a total fat content of 20 to 25 wt .-%. Brühwurstprodukt according to any one of the preceding claims, characterized in that it has meat with an intrinsic fat content of ≤ 5 wt .-%. A process for producing a cooked sausage product, comprising the steps of: (1) providing meat having an inherent fat content of ≤ 5% by weight, (2) mincing the meat to obtain a sausage meat, (3) adding unsaturated fatty acids containing omega 3 fatty acids and omega-6 fatty acids in such an amount or concentration to the sausage meat that the total fatty acid content of the cooked sausage product has ≥ 50 wt% unsaturated fatty acids, (4) heat treating the sausage meat, and (5) obtaining the cooked sausage product in which no dairy product is added in the process, characterized in that the omega-3 fatty acids and omega-6 fatty acids are added in such an amount or concentration that they are present in the cooked sausage product in a ratio of ≥ 3: 1, and that the unsaturated fatty acids are added in the form of chia oil. Method according to Claim 7 characterized in that in step 3 unsaturated fatty acids are added to the meat in such an amount or concentration that the total fatty acid content of the cooked sausage product is ≥ 60% by weight, preferably ≥ 70% by weight, more preferably ≥ 80% by weight. , and most preferably comprises 90% by weight of unsaturated fatty acids. Method according to Claim 7 or 8th , characterized in that the added in step 3 unsaturated fatty acids and / or omega-3 fatty acids α-linolenic acid. Method according to Claim 9 characterized in that in step 3 the α-linolenic acid is added in such an amount or concentration that the total fatty acid content of the cooked sausage product is ≥ 30% by weight, preferably ≥ 40% by weight, more preferably ≥ 50% by weight. and most preferably comprises 60% by weight of α-linolenic acid. Method according to one of Claims 7 to 10 , characterized in that in step 3, the meat is cooled before the addition of the unsaturated fatty acids, preferably at 5 to 6 ° C, more preferably by the addition of ice. Method according to one of Claims 7 to 11 , characterized in that in step 3, the chia oil is added in such an amount or concentration to the frying-ice mixture that the frying oil-ice mixture has a proportion of 10 to 18 wt .-% Chiaöl. Method according to one of Claims 7 to 12 , characterized in that in step 3 the sausage meat is homogenised after the addition of the unsaturated fatty acids to produce an emulsion, preferably by means of a cutter. Method according to one of Claims 7 to 13 , characterized in that in step 2 the resulting sausage meat is cooled, preferably to 0 to 3 ° C, preferably then homogenized by means of a cutter, more preferably subsequently added with phosphate and / or spices. Method according to one of Claims 7 to 14 , characterized in that the heat treatment takes place in step 4 in a cutter. Method according to one of Claims 7 to 15 , characterized in that in step 5, a cooling of the sausage meat is carried out, preferably at 12 to 14 ° C, preferably the sausage meat is then brought into the desired shape to obtain the Brühwurstprodukts.