DE1492638C3 - Cholesterol-free mass (sausage meat) for raw sausage and process for their production - Google Patents

Description

The invention relates to an eholestcrin-free composition (Roast) for raw sausage, which consists of lean meat that has been freed from all fat components, as well as a Process for its manufacture.

According to recent findings, the storage of fatty acid salts and cholesterol in the walls of the Blood vessels are seen as the main cause of the so-called "hardening of the arteries". Part of the vessel walls perishes in the process. The blood can clot on the rough and hardened inner walls and form thrombi, which can occlude the vessel and cause heart attacks. Larger cholesterol Amounts of fat increase the willingness of the blood to clot and the risk of a heart attack. That in this Related harmful cholesterol is only in animal foods, especially in animal foods Fats, containing but not in fats of vegetable origin, in particular unsaturated fatty acids. It It was also found that the cholesterol level of the blood by intake of polyunsaturated Fatty acids can be lowered.

It is already a sausage made from low-fat sausage meat (AT-PS 172 360) for treating the Obesity is known, in which the otherwise common fat

or added bacon was replaced by paraffin and other laxative drugs.

Apart from the fact that such additives cause undesirable side effects, is by this affects the taste and one with paraffin or other substances is a laxative Achieve an effect, provided sausage is not considered a high quality food, but as a remedy to watch.

It is therefore the object of the invention to create a mass (sausage meat) suitable for raw sausage, without change in taste is cholesterol-free and therefore particularly suitable for diet purposes.

According to the invention, the cholesterol-free mass (sausage meat) for raw sausage consists of selected lean and Meat freed from all fat components and minced Brazil nuts as well as spices.

The process of producing the cholesterol-free mass from lean and all fat components exempted meat, especially beef and / or pork, is characterized in that instead of Commonly used fat or bacon additive, crushed Brazil nuts are used.

The usual spice additions may be partially replaced with dried figs, raisins, currants, sultanas whole or 2 ^r>.

The mass is filled into the intestines in the usual way, followed by the usual drying and smoking the sausage.

J «The proportion of Brazil nuts can be added depending on Flavor and intended use be the same, larger or smaller than the usual bacon additive. The taste of such a sausage does not differ from that of one in the usual way Added bacon prepared sausage. The cholesterol-free sausage made according to the invention has however, in addition to the physiological advantages mentioned, the further advantage that due to the lack of fat no rancidity occurs, even under unfavorable conditions. And results for the consumer the possibility of traditional sausage and therefore one of the most fatty foods by a relative to replace low-fat, dietary foods, and also in a welcome manner with the below The use of Brazil nuts is a comparatively high product with a reduced salt content Amount of vinol oil is supplied.

Claims (3)

Patent claims: 1. Cholesterol-free mass (sausage meat) for raw sausage, Consists of selected lean meat that has been freed from all fat and chopped up Brazil nuts and spices. 2. Process for the production of cholesterol-free mass (sausage meat) for raw sausage from lean and from Meat freed of all fat components, in particular beef and / or pork, thereby characterized in that crushed Brazil nuts are used instead of the usual fat or bacon additive will. 3. The method according to claim 2, characterized in that the usual seasoning additives whole or partially replaced by dried figs, raisins, currants, sultanas.