DE1161115B - Process for improving the texture of meat and meat products - Google Patents

Description

Process for improving the texture of meat and meat products The invention relates to a method for improving the texture of meat and Meat products.

It is known that the nutritional value of fats in to a large extent from the preparation, e.g. B. the emulsification, depends (G rü t t n e r and Pfaff), "Die Fleischwirtschaft", 3 [1957], p. 107). Fat, especially slaughter fat, is one of the most difficult to digest foods and affects the digestive organs higher demands than other foods. In the digestive organ form mono- and Diglycerides and fatty acids together with the bile acid salts make a highly effective one Emulsification system that forms an extremely fine emulsion from the neutral fats, this is what enables the digestive enzymes to break down further.

Thus, emulsification is of paramount importance in digestion of the fats in the stomach and intestines (L e h n a rt z, Chemische Physiologie, Springer-Verlag [1952], p. 37) and an intimate and homogeneous distribution in the preparation of fat and fatty meat also for the production of meat and meat products, like sausages, of great nutritional value.

If it is possible to disperse the fat so finely in the aqueous phase, that a stable emulsion remains until consumption, then z. B. even high-melting glycerides digested just as well as liquid ones.

The production of fat emulsions is with the help of alkaline salts, possible especially with alkaline phosphates. The alkali salts form with the Fatty acids water-soluble soaps, now used as wetting agents and interfacial tension breakers work (F. Grü.ttner: "Basics about fat emulsions", "The meat industry", 8 [1956], p. 672).

However, saponification can result in changes in taste, so that the food prepared in this way may be labeled as spoiled must be (R. Strohecker, "Mitteilungsblatt der GDCh-Fachgruppe Lebensmittelchemie", No. 7 [1955]).

In addition, this process is not based on biological conditions applicable because the indispensable condition, the alkaline reaction in the intestine, does not exist (Lehnartz, Physiologische Chemie, Verlag Springer [1952], p. 343).

In addition to the body's own bile acids, protein bodies are used to form emulsions suitable, of which the protein species derived from the animal is to be given preference. Albumin and protein bodies are used in meat and sausage production Globulin group, such as load albumin, meat and blood protein, egg, fish and processed foods Milk protein (caseinate) should be considered, which stabilize a fat emulsion that every fat droplet is surrounded by a protein shell (haptogen membrane) which prevents the fat globules from flowing together.

The mentioned protein bodies fulfill this purpose differently. In any case, the emulsion only remains stable as long as it is not heated. In the production of meat products such as scalded sausages, cooked sausages and canned food temperatures above the coagulation point of load albumin, albumin, meat protein, Blood plasma, egg white and the like are applied. During the heat treatment, accordingly such fat emulsions by the coagulation of the protective colloid by the heat destroyed. Water and fat can now escape again, and so does the entire structure loosens up. Simply shake it. or centrifuging the crushed heat-treated mixture is the easily possible separation into coagulated protein, Detectable fat and water.

Fat emulsions made with digested milk protein (caseinate) Although these types of protein do not coagulate because of the heat resistance, they will they become liquid with increasing temperature and can now oller out of the meat Meat products leak, collect on the walls of their casing or inside Form jelly fat islands. The rest of the structure then lacks the proportion of fat and extractive substances, so that the enjoyment value due to the poor distribution of fat, meat and water is reduced. The invention is based on the task of the fat to emulsify homogeneously in meat and meat products with protein and this emulsification to keep stabilized, so that among all used in the meat production physical conditions a homogeneous mixture of all components is maintained.

According to the invention, this object is achieved in that the meat or the meat products with a mixture of heat-coagulable protein bodies of the albumin and globulin group, such as lactalbumin, blood plasma, fish protein and egg white and heat-resistant, non-coagulable protein bodies. like unlocked milk protein (Caseinate) up to about 31 / o, based on the material, either by adding dry Proteins from sol solutions formed in the meat water or added separately the protein bodies are emulsified.

The explanation for maintaining the homogeneity of the mixture at the combined use according to the invention of heat-coagulable types of protein on the one hand and heat-resistant types of protein on the other hand is that the types of protein envelop the fat particles together; in the case of thermal treatment, these result Protein envelopes a closed, honeycomb-like structure, which by the interaction the constituents with different properties within the meat structure remains homogeneously distributed and stable.

With a normal fat content of the meat products, a proportion of 3 to 100.70 coagulating protein types in the protein combination is sufficient for the intended effect. This knowledge is particularly valuable because a proportion of coagulable protein in the specified range can be formed either during the production of the protein or during the production of the meat product through suitable physical, chemical or fermentative interventions in the protein molecules. The protein structure can be reinforced by adding up to 0.1% of suitable salts of ortho-, pyro-, meta- or polyphosphoric acids individually or in a mixture, based on the material.

The following examples explain the invention: Example 1 In 7 kg of finely chopped beef become 1.35 g of protein, consisting of digested Milk protein (caseinate) and dried blood plasma, incorporated in a cutter or mixer and then 2 kg of ice per water were added while the stirrers continued to run. 2 kg of pre-shredded bacon are used in this protein-enriched meat pulp homogeneously emulsified.

This product can be put into intestines, smoked, scalded or fried or fill in cans, sterilize without depositing fat and jelly.

Example 2 10 kg of pre-salted, chunky minced pork are made with 1.00g of a protein combination consisting of digested milk protein (Caseinat) and casein mixed well and placed in a double-walled kettle constant stirring until the easily meltable fat comes out. then the mass is mixed well again with 100g of the same protein combination.

The product can be filled into cans and sterilized. Even at high At sterilization temperatures, the meat remains homogeneous; Separate fat and jelly not off.

Carrying out the method according to the invention in conjunction with Claim 3. as far as the product manufactured according to this is not for delivery in areas is determined outside the scope of the Food Act. is currently on the basis of the »Ordinance on Meat and Meat Products (Meat Ordinance); < of December 19, 1959 (Federal Law Gazette Part I. No. 52 of December 22, 1959. p. 726) especially; 1 Abs. 1, numbers 3 to 6, not permitted.

Claims (3)

Claims: 1. Method for improving the texture of meat and meat rolls through homogeneous distribution of the fat "with the addition of digested fat Milk protein, blood plasma. Fish protein or egg white, characterized. that this Meat and meat products with a mixture of heat-coagulable protein bodies of the albumin and globulin group, such as lactalbumin, blood plasma, fish protein and egg white and heat-resistant, non-coagurable protein bodies, such as digested Milk protein (caseinate) up to about 31 / o, based on the product, either by adding dry matter of protein substances via sol solutions formed in the meat water or added separately the protein bodies are emulsified. 2. The method according to claim I., characterized in that that the addition of the coagulating protein bodies 3 to 100, 'o of the protein mixture amounts to. 3. The method according to claim 1 and 2, characterized in that up to 0.10% of suitable salts of ortho-, pyro-, meta- or polyphosphoric acids, individually or in a mixture, based on the material, are added to the protein mixture. Publications taken into consideration: "Molkerei-Lexikon, Milchwirtschaft von A bis Z" by M. Schulz, 1944, p. 308 under "Milcheiweiß".