DE1767439A1 - Process for the treatment of meat from warm-blooded animals - Google Patents

Description

- - ■■.;.; ; 1767A39

H A A R: M A N N & REIMER G "M B H

Holzminden, the & Μθί 1968

D / MH

Method for the treatment of elephant from warm-blooded animals

The fresh meat of warm-blooded animals has been found to be inexpensive Properties are obtained when its surface is covered with a complete egg in a mixture

a) 2 - 30 percent by weight of monoglycerides and

b) 98-70 percent by weight of di- and / or triglycerides

of paraffinic and / or olefinic carboxylic acids of carbon numbers Co to C _O p coated. ''

According to the invention, the glycerides are preferably used naturally occurring nutritional unbranched carboxylic acids. Examples of such carboxylic acid glycerides are the uniform and / or mixed glycerol esters of caprylic acid, caproic acid, myristic acid, palmitic acid, stearic acid, Arachidic acid, oleic acid, linoleic acid, linolenic acid and erucic acid. The following compounds are specifically mentioned: Tricaproin, tricaprinin, trilaurin, trimyrisfcin, tripalmitin, Tristearin, triarachin, triolein, trilinolin, trilinolenin, trierucaine; 1,2-dicaproln, 1st, 3-dicaproin; 1,2-dicaprinine, 1st, 3-dicaprinine; 1,2-dilaurine, 1,3 »diaurine; 1,2-dimyristine, 1,3-di-

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myristin; 1,2-dipalmitine, 1,3- ^ ipalmitine; 1,2-distearin, 1,3-distearin; 1,2-diarachine, 1,3-diaracbine; 1,2-diolein, 1,3-diolein; 1,2-i) ilinolin, 1,3-dilinolin; 1,2-dierucaine, 1,3-dierucaine; 1-monolaurin, 2-monolaurin; 1-Konostearin, 2-monostearin; 1-monoerucaine, 2-monoerucaine; 1-palmityl-2-stearyl-3-oleylglyceride; 1 ^ -dioleyl ^ -palmityl glyceride, 1,3-dioleyl-2-palmitylglycericΓ.

Mixtures of these compounds are preferably used. With regard to the composition of the processed glycerides, the most favorable conditions exist when not only triglycerides or mixtures of the most varied of triglycerides, as they occur in the form of liquid and solid vegetable and animal fats, are used, but when mixtures, in particular the triglycerides or triglyceride mixtures that are liquid at normal temperature, are used with the conoglycerides and diglycerides of the carboxylic acids already mentioned, are used. These mixtures then have the optimal technological properties according to the invention if they are mixed with one another in such proportions that the finished mixtures have a gel-like, pasty state at room temperature and show the properties of thixotropy. This has the advantage that, after production, the fusions pass from the liquid to the gel-like, paste-like state as soon as the mechanical processing has ended. During the '"" ^; 'According to the invention are the? ¹ ischunden, however, again in the technologically favorable liquid state

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as a result of the action of mechanical energies. After the use according to the invention, the transition to. the gel-like-pasty state, which creates the transparent, well-adhering and cohesive film on the surface of the meat. It is expedient if the glyceride mixtures used according to the invention contain the monoglycerides in quantities of approximately 2 to 30 percent by weight. Farther . it can be particularly advantageous to use conoglycerides and diglycerides of carboxylic acids with the carbon numbers CL ₅ and C ^ o ² ^, which z. B. can be obtained in a simple manner by transesterification of naturally occurring fats and oils with palmitic acid or stearic acid. These mono- and diglycerides obtained by transesterification can also contain small amounts of mono- and diglycerides of saturated and unsaturated carboxylic acids with carbon numbers Cp to C ^. or contain Cg to C ^. The mixtures used according to the invention can also be used as solutions, the solvent being e.g. B. the liquid .Glyceride of naturally occurring carboxylic acids of the μ carbon numbers Co to C, - can be used.

Under meat from warm-blooded animals z. B. Meat of pigs, cattle, mutton, etc. understood, but also poultry, etc. In the. Treatment, it is necessary that a well-adhering and completely sealing layer of the glycerides used according to the invention is produced on the meat surface. To this end, it is necessary, on the one hand, to coordinate the composition of the equipment in such a way that sufficient adhesion and film formation

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assets are guaranteed. On the other hand, it is particularly advantageous to produce this layer in such a small thickness that the layer appears transparent and the raw meat is retained in its original image when viewed without any change in the tight seal of the meat poreη. This can e.g. B. can be achieved by brushing, or by applying the glyceride mixture according to the invention using a compressed gas with the aid of a nozzle on the surface. The usual compressed gases, such as compressed air, nitrogen, carbon dioxide, nitrogen oxide, propane, butane and fluorinated hydrocarbons, can be used as propellant gases. achieved when working at pressures from 3 to 7 atmospheres, in particular from 3 to 6 atmospheres, and at the same time using nozzles with a diameter of 0.6 to 1.4 mm, in particular 0.8 to 1.0 mm The filpjes can be applied under the conditions according to the invention with devices that can be operated manually, although fully automatic devices can also be used the pressure of a compressed propellant gas can be taken via a valve system.

The mixtures composed and prepared according to the invention can be digested either alone or after adding more

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Additives, such as proteins, carbohydrates, and natural odors and flavors, go to the inventive use, as proteins may, for B proteolytically active enzymes, such as papain, ficin, bromelain, such as carbohydrates. B. monosaccharides such as glucose, galactose, ribose, and as natural smells and flavors z. B. Extracts and distillates from natural spices, 'the salts of glutamic acid and ribonucleic acids come into question. With extracts and distillates from natural spices z. As the etheric M see ÖIE and extracts from pepper, nutmeg, mace, capsicum, cloves, coriander, ginger, cumin, cardamom, marjoram, thyme, juniper, bay leaves, celery, dill and tarragon understood. Of the salts of glutamic acid and ribonucleic acids, in particular the monosodium salt of glutamic acid and the disodium salts of the inosine-5 come -monophosphorsäure ¹ and guanosine-5'-monqpbosphorsäure used. These additives can be added to the mixtures either by dissolving, emulsifying or suspending. In the method according to the invention, the fresh meat is treated in such a way that a gapless film shields the meat surface. The meat therefore remains juicier. The addition of certain proteolytic ferments causes partial proteinolysis of the connective tissue parts of the meat, which means that the ready-to-eat food is much more tender. The use of the carbohydrates, especially the pentoses, causes a quick and eponymous browning of the surface of the treated meat, whereby a quick crust formation and thus a further one

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Increase in juiciness achieved, as well as the particularly appetizing appearance, the enjoyment value is increased overall. By adding natural smells and flavors, a special seasoning can also be achieved on the inside of the meat, so that the enjoyment value of the prepared food is increased. The additives according to the invention can be added to the glyceride mixtures according to the invention either individually or as units with one another. The inventive treatment of the meat makes it possible to apply in the kitchen moderate preparation frying temperatures from 150 to 160 ⁰ C, at which harmful carcinogenic substances do not arise due to changes in the pyrolytic glycerides. Accordingly, appetizing, intensely browned and juicy-tasting pieces of meat are obtained in all cases with justifiable roasting times.

The following examples explain the production and the Compositions according to the invention and properties of the mixtures and their use according to the invention:

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example 1

A) To produce the mixture according to the invention, iwei Approaches made for which 1OC g were required σ

a) 5 ß of pure glycerol monostearate 95 g liquid triglyceride mixture

b) 25 g of pure glycerol monostearate 75 g of liquid triglyceride gel

Ala liquid Triglyceridgemiscb came in two FsIJen ti "· mixture of olive oil and refined rapeseed oil in the I isi ^l:! Üü ;; ~ ratio of 1: 2 for application * The Garbonsäureantcil of olive oil consists essentially of 76% ■ oleic acid, 7% Falmitic acid, 2 % stearic acid and 5 $ linoleic and linolenic acid; that of refined rapeseed oil to about -60% from trierucaine.

To achieve the desired properties of thixotropy-, ^ the mixture is first heated with stirring to a temperature which is about 5 ° C higher than the melting point of the Glycerol monostearate. It is left at this temperature until until a homogeneous liquid is present. Then it is quickly cooled to normal temp era door and the mass in suitable «- nete containers filled "After a while the mass is solidifies to a gel-like paste that has little or no flow properties. Vigorous shaking or others mechanical processing can be carried out in the cash register at normal temperature transferred to a flowable state and thus filled into the reservoir of a nozzle apparatus.

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The following were used to treat the mixture according to the invention:

5 pieces of rump steak with a fresh weight of 85O g

5 pieces of pork chops with a fresh weight of 650 g 5 pieces of veal steak with a fresh weight of 605 g

Each individual piece of meat was sprayed on all sides with the mixture according to the invention a) or b) immediately after portioning, where the following conditions according to the invention were chosen:

Two-substance nozzle with a nozzle diameter of 1.4 mm Spray pressure 3> 0 atu

Propellant nitrogen

The consumption of mixture according to the invention was based on total amount of meat related, 4-0 g. The individual pieces of meat were covered with a transparent, but still visible film due to the gloss.

In parallel were

5 pieces of rump steak with a fresh weight of 790 g

5 pieces of pork chops with a fresh weight of 670 g 5 pieces of veal steak with a fresh weight of 600 g

left untreated.

After the treated and untreated pieces of meat add table salt was added in an amount of 1 percent by weight,

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were successively first five per unit according to the invention treated rump steaks, pork chops and veal steaks in a küebenmäßigen frying vessel, which was maintained at a constant roasting temperature of 160 ⁰ C by means of an electric hot plate and a thermocouple, fried on both sides without any additional ingredients to incipient Gare. The roasting time fluctuated on average between 3> 5 to 4 minutes, while the roasting loss determined fluctuated between 12 to 15 % . In all cases, juicy-tasting pieces of meat were obtained. The samples, which were merely salted for the parallel experiment, were fried on both sides after adding a total of 90 g of margarine to the frying vessel under the same conditions until they started to cook. The roasting time fluctuated on average between 6.5 to 7 minutes, the determined roasting loss between 26 and 31 %. In all cases, pieces of meat were obtained which tasted significantly drier in the taste test.

B) If the mixture according to the invention a) 1 g and the mixture b) 2g of the pentose xylose is added to the pieces of meat browned much more evenly and become even more appetizing Appearance,

example 2

The mixture according to the invention prepared as described in Example 1 contains the following ingredients in 1 kg:

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885 g of liquid triglyceride mixture 80 g of glycerine mono- and distearate Geraisch

in a ratio of 1: 1

35 g mixture of natural smells and flavors,

The liquid triglyceride mixture used was peanut oil, the carboxylic acid content of which consists essentially of 60 % oleic acid, 20 % linoleic acid, 4.5 % stearic acid, 4 % aracnic acid and 4 % palmitic acid.

The mixture of glycerol mono- and distearate was obtained by transesterification of vegetable oil with stearic acid and still contained 5 % mono- and diglycerides of other carboxylic acids found in vegetable oils,

The mixture of natural smells and flavors contained extracts and distillates from pepper, nutmeg, mace, coriander, bay leaves and onions, as well as monosodium glutamate and a mixture of the disodium ^{salts of inosine 5 1} -monophosphoric acid and guanosine-5'-monopbospboric acid Mixing ratio 1: 1. With this mixture according to the invention, the following were treated as described in Example 1 (freshly portioned):

5 pieces of rump steak with a fresh weight of 810 g 7 pieces of veal chops with a fresh weight of 1450 g

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The following working conditions were chosen:

Two-substance nozzle with a nozzle diameter of 1.2 mm Spray pressure 4-, O .atü

Nitrous oxide propellant,

A total of 25 g of the mixture according to the invention were consumed. The individual pieces of meat were covered with a transparent, hardly recognizable PiIm. Became the pieces of ice cream treated according to the invention were fried the fried pieces of meat spicy, juicy and meaty. The frying loss averaged 18 # with a frying time of 5 minutes. . '

Example 3

The mixture produced as described in Example 1 contains the following ingredients in 1 kg:

750 g liquid triglyceride mixture 90 g mixture of pure glycerine monostearate with "a mixture of glycerine mono and —Distearate in a ratio of 2: 1 95 g mixture of natural odorous and

Flavors

30 g mixture of carbohydrates and proteins in a ratio of 2: 1

The liquid triglyceride mixture used was refined Eüböl, which consists of about 60% trierucaine. The mixture of natural smells and flavors contained extracts

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and distillates from pepper, capsicum, nutmeg, mace, coriander, Onions and garlic. The pentose ribose was used as a carbohydrate and papain became pure with a protein Efficacy of 60,000 units per gram used.

In an experiment, the following freshly portioned pieces of meat and quantities of meat were treated with this mixture:

5 pieces of chops with a fresh weight of 650 g

5 pieces of pork schnitzel with a fresh weight of 625 g

5 pieces of veal ctanitz.el with a fresh weight of 620 g

5 pieces of fillet steak with a fresh weight of 510 g

5 pieces of rump steak with a fresh weight of 825 g

The following working conditions were chosen:

Two-substance nozzle with 0.9 mm diameter spray pressure 6 atu

Propellant gas compressed air

21 g of the mixtures according to the invention were used for the treatment. The treated pieces of meat were covered with a transparent, completely invisible film coated the mixture according to the invention.

One piece of each of the different types of meat was made as in the example 1 described in the kitchen. In all cases it turned out to be intensely tanned, appetizing and very tender and juicy-spicy-tasting piece of meat obtained.

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Example 4-

The mixture prepared and composed as described in Example 3 was used for the inventive treatment of

5 pieces of chops with a fresh weight of 650 g were used. The following working conditions were chosen:

Two-substance nozzle with 0.9 mm diameter

Spray pressure 6.0 atu ■

Propellant gas compressed air

.For the treatment M- were g of the mixture according to the invention related * The treated Fleiscbstücke were used for the preparation of semi-finished products by being fried gently at a temperature · of only 1.30 ⁰ G so that, while on the beidseibigen surface a uniform and mitblere browning was achieved, but the meat inside was still raw. The individual pieces were then packed in shaped aluminum foils and frozen in plate freezers at -40 ° C. and a freezing time of 90 minutes. The frozen samples were placed in a freezer and stored at -18 C for three months. Thereafter, the samples were removed, left for two hours at room temperature and then placed in the sealed packages in a pre-heated to 250 ⁰ C oven. After a cooking time of 25 minutes, the samples were removed from the oven while still hot, the packages were opened and the pieces of meat were tasted. The taste was fresh, juicy and spicy and, like roasted meat, had a very tender consistency.

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Example 5

The mixture produced as described in Example 1 contains the following components in 1 kg:

930 g liquid triglyceride mixture 30 g of pure glycerol monostearate 25 g of carbohydrates

15 g mixture of natural odor and Flavors

The liquid triglyceride mixture used was peanut oil, the carboxylic acid content of which consists essentially of 60 % oleic acid, 20 % linoleic acid, 4.5 % stearic acid, 4 % arachiric acid and 4 % palmitic acid. A mixture of glucose and ribose in a ratio of 2: 1 was used as carbohydrates. The mixture of natural smells and flavors contained extracts and distillates from pepper, celery, marjoram, thyme, rosemary and paprika, as well as monosodium glutamab and a mixture of the disodium salts of inosine-S'-monopbosphoryaurs and guanosine-5'-monophosphoric acid in the ratio I. ; I. The inventively prepared mixture) Ln is an amount / on 200 g in a pass dual InnenschutzLnck :: 18 ~ όλ aerosol can where having dimensions 6S nuu diameter and 200 mm in height and whose opening amount of 1 inch :: ui "Dose was then closed with a 1-inch valve, filled with ΓΌΟ - a room made of difluorodichloroiethan and monofluorotrichloroethane in a ratio of 6: 4 and filled with a spray head

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Mistake.

In one experiment, two roast chickens a) and b) were prepared, both of which had the same starting weight of 74-5 g. After both chickens had been salted with 7.5 g of table salt each, they were placed in a grill device and grilled with rotation at a power consumption of 2 kilowatts. With the start of the grilling process, the chicken sample a) was treated uniformly and on all sides with the mixture according to the invention by actuating the valve of the aerosol can, for which a total of 4.1 g was required. After a grilling time of 45 minutes in total, both chickens were removed from the device and the respective frying loss was determined immediately, which was a) = 11.4 % for chickens and b) = 19.7 % for chickens. While chicken a) was beautifully evenly and intensely browned and its meat tasted juicy, spicy and well meaty from all parts of the body, chicken b) had only a slight and uneven browning and its meat tasted bland and less juicy.

Example 6 ■

The mixture produced as described in Example 1 contains 1 kg of the following components: ^x

910 g liquid triglyceride mixture 30 g mixture of pure glycerol monostearate with a mixture of Glyeerlnmono- and

-distearate in the "ratio 2: 1 109837/0495

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30 g mixture of carbohydrates and proteins in a ratio of 2: 1

30 g mixture of natural smells and flavors

A mixture of olive oil and refined rapeseed oil in a mixing ratio of 1: 2 was used as the liquid triglyceride mixture. The carboxylic acid content of olive oil consists essentially of 76 % oleic acid, 7 % palmitic acid, 2 % stearic acid and φ 5 % linoleic and linolenic acid, that of the refined rapeseed oil consists of about 60 % trierucaine. The pentose xylose was used as the carbohydrate and the pure papain protease was used as the protein with an effectiveness of 60,000 units per gram. The mixture of natural scents and flavors contained extracts and distillates from pepper, capsicum, nutmeg, mace, coriander, onions and garlic.

The mixture produced according to the invention was as in Example 5 described filled into an aerosol can and sealed, but with the difference that the propellant gas is a mixture of propane and butane was used in a ratio of 1: 1.

Two rump steaks were sprinkled with a little salt, by operating the valve of the aerosol can and sprayed uniformly loaded with the sprayed sides in a dry been heated to about 150 ⁰ C frying vessel. During the roasting process, the untreated sides of the pieces of meat were sprayed and the meat was then gently roasted on both sides until it was intensely browned.

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The rump steaks were evenly browned, very tender and very juicy - spicy taste,

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Claims (1)

Patent claim e 1) A method for the treatment of freshly processed meat from warm-blooded animals, characterized in that the meat is with; a seamless film of a mixture a) 2-30 weight percent monoglycerides and b) 98-70 percent by weight of di- and / or triglycerides coated by paraffinic and / or olefinic carboxylic acids of carbon numbers Cq to C _22. 2) Method according to claim 1, characterized in that mixtures of mono- and / or diglycerides of the paraffinic and olefinic carboxylic acids of carbon numbers Co to Cpp with the natural mixtures of different Triglycerides, which occur as vegetable and animal fats and oils, used, j5) Process according to claim 1 and 2, characterized in that the glycerides of saturated carboxylic acids with carbon numbers C ^ and C _1n are used as mono- and diglycerides and the mono- and diglyceride mixtures Io Esterification products of naturally occurring fats and oils used with palmitic acid and stearic acid. 4) Method according to claim 1 to 4-, characterized in that the glyceride mixtures are added as further additives proteins, carbohydrates and natural smells and flavors, 109837/0495 * 251-1 - 18 - ^ * - ~ 1 BAD ORIGfNAL