DE1041338B - Process for improving the taste and shelf life of meat or sausage products, especially cooked and boiled sausages - Google Patents

Description

Process for improving the taste and shelf life of Meat or sausage products, especially cooked and scalded sausages It is known that you can improve the taste of meat or sausage products that one adds glutamic acid or sodium glutamate to these.

Also in accordance with an older method is the use of monosodium glutamate together with proteolytic enzymes and a protolysis inhibitor known for the soft taste of meat.

Furthermore, various phosphoric acids or their alkali salts are as Addition to meat or sausage products is no longer new.

So in 1864 (British patent 713) the preservation was achieved made by Fleich using a solution of phosphoric acids.

Furthermore, cooking meat or sausages in the presence of one dehydrated phosphoric acid or its alkali salts have become known.

It has now surprisingly been found that by the simultaneous Addition of glutamates on the one hand and phosphoric acids, such as. B. an anhydrous Phosphoric acid, or its alkali salts, on the other hand, for meat or sausage products, especially for cooked and scalded sausages, not only in terms of taste, but can also improve significantly in terms of durability.

It is already known that from proteolytic enzymes and Add small amounts of tertiary calcium phosphate to the existing mixture of glutamates. However, this calcium phosphate is insoluble and remains even after it is added to the Insoluble meat products. It is tolerable by the organism without any harmful side effects Inert filler that improves meat products due to the addition of glutamate in no way improved.

However, by using glutamic acid or Glutamate, e.g. B, sodium glutamate, and a phosphoric acid, e.g. B. an anhydrous Phosphoric acid; or the soluble alkali salts not only one against the use the individual components and the known use of glutamate and insoluble tertiary calcium phosphate, which goes beyond the total effect and goes far beyond the expectations Improvement in meat and sausage products achieved.

So z. B. by the simultaneous addition of glutamate and phosphoric acids or their alkali salts a considerable amount which cannot be achieved with glutamic acid itself Increase in the seasoning value achieved, so that the meat or sausage mass to be added The amount of spice can be reduced considerably.

At the same time you can use the to achieve a compact appearance required addition of anhydrous phosphoric acids or their alkali salts or anhydrous polyphosphates or the like by 20% or more.

Compared to the previous sole use of phosphoric acids or their alkali salts occur with the simultaneous addition of glutamate, z. B. sodium glutamate, in all cases a shrinkage reduction or a shrinkage prevention. Further a better color is obtained at the gate, a significantly longer shelf life achieved and achieved a better bond.

It has also been found that the content of the phosphoric acids mentioned or can partially replace phosphates with citric acid or its alkali salts.

The ratio of glutamic acid or sodium glutamate to anhydrous Phosphoric acid or its alkali salts or anhydrous polyphosphates and citric acid or their alkali salts can vary within relatively wide limits; this ratio often depends on the meat to be influenced in terms of taste or sausages. In most cases, an addition of 3 to 15 parts is sufficient Glutamic acid or sodium glutamate to 100 parts of anhydrous phosphoric acid or their alkali salts and / or citric acid or their alkali salts.

The addition of these substances to the meat and urst products can be respective type of meat or sausage as well as the ingredients to be used at the same time largely be adjusted; in many cases an addition of z. B. 0.2 to 0.8% proven.

This to be added to the meat or sausage products: amount of the mixture of glutamic acid or its sodium salt on the one hand and anhydrous phosphoric acid or their alkali salts and optionally citric acid or their alkali salts on the other hand it can be further reduced according to the present invention, if you give the meat or sausage products at the same time a small amount, z. B. 0.1 up to 0.3%, of a non-reducing sugar, in particular a starch sugar, incorporated. This also achieves an additional further improvement in the meat and Sausages.

With the simultaneous use of sugar or starch sugar can z. B. compose a suitable mixture of 3 to 10 parts of glutamic acid or its sodium salt, 10 to 30 parts of sugar or starch sugar and 40 to 90 parts Parts of anhydrous phosphoric acid, its alkali salts or anhydrous polyphosphates or instead of the latter, a mixture of these phosphates with citric acid and their alkali salts.

By using glutamic acid or sodium glutamate together and an anhydrous phosphoric acid or its alkali salts or anhydrous polyphosphates and citric acid or its alkali salts, optionally in conjunction with one Sugar, especially starch sugar, increases the pleasure and saleability as well as shelf life of meat and sausage products in unexpected and surprising Way considerably increased.

To further explain the present invention, the following are provided Comparative tests are listed for example.

1. Shrinkage reduction The normal shrinkage in ham is around 10 to 15%.

If one uses polyphosphate alone z. B. when injecting ham, like this results in a shrinkage of about 6 to 8%.

By using the mixture claimed according to the invention of Phosphate and glutamate, when using 14 to 16 g to 11 brine, is with a better effect, only a shrinkage of about 0.5% is achieved.

With raw salami, the normal shrinkage is around 16 to 18%.

When using 2 to 3 g of phosphate, the loss is 12 to 14%.

After adding about 2 to 3 g of the mixture according to the invention occurs on the other hand, only a weight loss of about 6 to 8%.

2. Color preservation One with a mixture according to the present invention Injected ham resulted in an objective longer retention of color on the cut surface. The cut is clear meat-red and the bacon is nice and light and of the same color.

Ham sprayed with phosphate alone, on the other hand, clearly falls off.

Glutamate alone is ineffective.

For cooked and scalded sausages, e.g. B .. with bacon sausage, show the pieces of bacon when cut a pure, clear white color without streaks of blood; the blood mass is uniformly dark when thieves treat sausage with the mixture according to the invention became.

Pure phosphate and pure glutamate have no apparent better effect and result in sausages that are similar to the untreated sausages.

3. Durability Through the addition of mixtures according to the invention the shelf life z. B. from Regensburg sausage exceptionally improved; When smoked and air-dried, the "Regensburg" kept for 6 months without the formation of mold and without corruption.

The same sausage meat treated with phosphorus alone, smoked and air-dried became susceptible after the third day and was inedible after 6 months: Similar tests with Munich white sausage showed that the so far only 8 to 10 Hours of shelf life thanks to the addition of a mixture of phosphates and Glutamate extended the shelf life to 2 to 3 days.

4. Homogeneity The joint addition of glutamate and phosphate enables the production of a homogeneous mass, as is the case with the sole use of Phosphate cannot be obtained.

The rules for the use of polyphosphate, under the implied The prerequisite is that it is 100% polyphosphate, i.e. without dilution by other indifferent agents, is 0.5%.

Glutamate alone does not give a homogeneous mass.

When using the combination of polyphosphate and glutamate however, suffice to achieve an otherwise much better homogeneity the mass already 0.2 to 0.3%, whereby it must also be taken into account that the applied Mixture consisted not only of polyphosphates, but also other essential indifferent ones Contained in shares.

The proposed according to the invention use of anhydric Phosphoric acids or their alkali salts and glutamate also prove to be in view on the well-known combination of phosphoric acids and citric or tartaric acid superior. B. the comparative use of phosphate and citric acid show that the loss of weight is more than -15010 and the taste of the Sausage is a bit sour.

Only through the addition according to the invention of glutamate to that of phosphoric acid and citric acid mixture will reduce weight loss achieved to 7% and the sour taste largely suppressed.

However, a mixture of glutamate and Citric acid proven. If the sausage mass is poorly bound, there is a loss of weight of 37%.

A similar unsatisfactory result is also achieved if - one in the above-described comparative experiments die-citric acid by tartaric acid replaced.

These comparative tests prove the surprising superiority the newly claimed combination of anhydrous phosphoric acids or Alkali phosphates and glutamate compared to the known mixtures of phosphoric acids and lemon or tartaric acid.

Claims (4)

PATENT CLAIMS: 1. A method for improving the taste and shelf life of meat or sausage products, especially cooked and scalded sausages, characterized in that these glutamic acid or glutamates, especially sodium glutamate, together with the known anhydrous phosphates, preferably alkali phosphates, or one anhydrous phosphoric acid or anhydrous alkali metal polyphosphates, optionally with the addition of citric acid or its alkali metal salts, if necessary with a sugar such as starch sugar. 2. The method according to claim 1, characterized characterized in that the glutamic acid or its sodium salt in an amount from 3 to 15 parts per 100 parts of anhydrous phosphoric acid or its alkali salts or anhydrous alkali polyphosphates and optionally citric acid or their Alkali salts used. 3. The method according to claim 1, characterized by the use a mixture of 3 to 10 parts of glutamic acid or its sodium salt, 10 to 30 parts of sugar or starch sugar and 40 to 90 parts of anhydrous polyphosphates or a mixture of these phosphates with citric acid or its alkali salts. 4th Method according to claim 1, characterized in that the meat or sausage products that of glutamic acid or its sodium salt and anhydrous phosphoric acid or their alkali salts or anhydrous alkali polyphosphates and optionally citric acid or their alkali salts and sugar, in particular starch sugar, existing mixture in an amount of e.g. B. 0.2 to 0.8 '% added. Considered publications: Belgian Patent No. 505 539; U.S. Patent Nos. 2,140,781, 2,513,094.