DE1952955A1 - Production of an edible elastic food casing from bacon - rind - Google Patents

Production of an edible elastic food casing from bacon - rind

Info

Publication number
DE1952955A1
DE1952955A1 DE19691952955 DE1952955A DE1952955A1 DE 1952955 A1 DE1952955 A1 DE 1952955A1 DE 19691952955 DE19691952955 DE 19691952955 DE 1952955 A DE1952955 A DE 1952955A DE 1952955 A1 DE1952955 A1 DE 1952955A1
Authority
DE
Germany
Prior art keywords
bacon
mass
rind
protein
substitute
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DE19691952955
Other languages
German (de)
Inventor
Van Otegem Hendrik Nicolaas
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vaessen Schoemaker Holding BV
Original Assignee
Vaessen Schoemaker Holding BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vaessen Schoemaker Holding BV filed Critical Vaessen Schoemaker Holding BV
Publication of DE1952955A1 publication Critical patent/DE1952955A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Edible elastic composition for use as bacon rind or bacon filling is produced by (a) mixing 5-50% finely divided, cooked bacon rind, 4-15% protein which can be coagulated by heating, 20-55% finely divided fat, and water, (b) homogenising at a temp. above 40 degrees c to form a pasty mass, and (c) cooling to a temp. between 0 degree c and room temp. The protein material is pref. soya protein. The composition may also contain flavouring agents, aromatising agents, colouring materials, antioxidants, and/or diluents. Comp. can easily be formed into thin elastic layers for use as casing. Comp. provides high quality, acceptable replacement for bacon or pork rind.

Description

Spekersatz und Verfahren zu seiner Herstellung nie Erfindung betrifft einen Spekersatz und ein Verfahren zu seiner Herstellung, insbesondere für die Umhüllung von oder als Zugabe zu Fleischwaren, wie Wurst, Pasteten od. dgl. Speker substitute and method of its manufacture never concerns invention a speker substitute and a method for its manufacture, in particular for wrapping of or as an addition to meat products such as sausage, pies or the like.

Für die schichtförmigen Umhüllungen von Lebensmitteln, insbesondere Fleischwaren, wie Berliner Beberwurst, Beberkäse, Pariser Wurst, Pasteten od. dgl. wurden bisher sogenannte Speckplatten verwendet, welche z.B. bei Berliner leberwurst auf mechanischem Wege als Außenschicht, jedoch innerhalb der eigentlichen Wursthülle (Natur oder Kunstdarm) um die Wurst herum angebracht wurden und zwar um den Inhalt gegen Austrocknung und Verfärbung zu schützen, Da der Bedarf an derartigen Speckplatten mit gewünschter Beschaffenheit und Qualität erheblich größer ist ale das Angebot, hat die Verarbeitung dieser Speckplatten zu dünnen Schichten, die auf mechanischem Wege um die Wurst herum angebracht werden konnten, zu wünschen übrig gelassen, soweit über.For the layered coverings of food, in particular Meat products such as Berlin Beberwurst, Beber cheese, Parisian sausage, pies or the like. So-called bacon platters have been used so far, which e.g. in Berlin liver sausage mechanically as an outer layer, but within the actual sausage casing (Natural or artificial casing) have been attached around the sausage, namely around the contents to protect against dehydration and discoloration, since the need for such bacon plates with the desired consistency and quality, the range is considerably larger has to thin the processing of these sheets of bacon Layers that could be attached mechanically around the sausage, to desire left over so far.

haupt geeignetes Ausgangsmaterial in ausreichender Menge zur Verfügung stand, Es ist demgemäß Aufgabe der vorliegenden Erfindung, eine Ersatzmasse und ein Verfahren zu ihrer Herstellung zu schaffen, die einerseits zu jederzeit in den erforderlichen Mengen produziert werden kann und die andererseits bei gleichEäßiger und gleichbleibender Qualität eine einwandfreie mechanische Verarbeitbarkeit ermöglicht und bei der Verarbeitung nicht zerreißt oder auseinanderfällt.suitable starting material is available in sufficient quantities It is accordingly the object of the present invention to provide a substitute mass and to create a process for their production, which on the one hand at any time in the required quantities can be produced and the other hand with the same and consistent quality enables perfect mechanical processability and does not tear or fall apart during processing.

Diese Aufgabe ist mit einem Speckersatz gelöst, der nach der Erfindung dadurch gekennzeichnet ist, daß man fein verkleinerte, gebrühte Schwarten, hitzegelierbares Eiweiß und feinverteiltes Fett mit Gewichtsanteilen von 5 - 5Q/o, 4 - l5O/a und 20 - 55% zusammen mit einer Restmenge von Wasser bei einer Temperatur von über 400C zu einer pastösen Masse homogenisiert und diese Masse auf Temperaturen von 0° bis Raumtemperatur abkühlt.This object is achieved with a bacon substitute according to the invention is characterized in that finely reduced, brewed rinds, heat-gelatable Egg white and finely divided fat with proportions by weight of 5 - 5Q / o, 4 - 15O / a and 20 - 55% together with a residual amount of water at a temperature of over 400C homogenized to a pasty mass and this mass to temperatures from 0 ° to Room temperature cools down.

Dieser Lösung liegt die Erkenntnis zugrunde, daß bestimmte Zusammensetzungen von Fett, Eiweiß, Schwarten und Wasser bei geeigneter Verarbeitung eine praktisch homogene, schnittfeste Masse ergeben, die sich zu dünnen, elastischen Platten zerschneiden läßt, die sich ohne Schwierigkeiten auch maschinell verarbeiten lassen.This solution is based on the knowledge that certain compositions of fat, protein, rind and water, if processed appropriately, a practical one homogeneous, cut-resistant mass, which cut into thin, elastic plates lets that go without difficulty too machine processing permit.

Unter Fett wird in diesem Sinne sowohl Scmalz als auch Wammenfett, Rückenfett, Kammfett od. dgl. verstanden.In this sense, fat includes both lard and dewlap fat, Back fat, comb fat or the like understood.

Das Eiweiß muß bestimmten Anforderungen entsprechen und zwar muß wenigstens 40L$' berechnet auf das Gesamteiweiß in Wasser löslich oder dispergierbar sein, und es ist außerdem notwendig, daß das Eiweiß bei Erhitzung geliert. Neben dem Eiweiß als Hauptbestandteil, können auch nicht aus Eiweiß bestehenden Bestandteile, die als Verdünnungsmittel wirken, enthalten sein.The protein must meet certain requirements, at least it must 40L $ 'calculated on the total protein be soluble or dispersible in water, and it is also necessary that the egg white gel when heated. In addition to the egg white as the main ingredient, non-protein ingredients can also do that act as a diluent.

Milcheiweiße sind beispielsweise nicht brauchbar, weil diese bei Temperaturerhöhung nicht gelieren und bei späterer Erhitzung ausfließen. Mit besonderem Vorteil könnten jedoch aus So jabohnen isolierte Eiweiße verwendet werden, die bei Temperaturerhöhung gelieren, Die Schwarten müssen nach einem Vorbrühen bei höherer Temperatur, vorzugsweise zwischen 850 und 1000 C, z. B. im Kutter zerkleinert werde. Vurzugsweise verwendet man eine Kolloidmühle. Der Zerkleinerungsgrad soll derart sein, daß mit dem bloßen Auge einzelne Körnchen nicht oder fast nicht in einem aus 25 Gewichtsteilen Wasser und 10 Gewichtsteilen Schwarten bestehenden Gemisch erkenubar sind.Milk proteins, for example, cannot be used because they do so when the temperature rises do not gel and flow out when heated later. Could with particular advantage However, proteins isolated from soybeans can be used, which are obtained when the temperature rises gel, the rinds need to be scalded at a higher temperature, preferably between 850 and 1000 C, e.g. B. will be crushed in the cutter. Preferably used one a colloid mill. The degree of comminution should be such that with the bare Not, or almost not, eye individual granules in one of 25 parts by weight of water and 10 parts by weight of rinds existing mixture can be recognized.

Das aus den oben erwähnten Bestandteilen angefertigte Gerlisch muß innerhalb der nachstehenden Grenzwerte zusammengesatzt sein: Fett 20 -Eiweiß 4 - 15% Schwarten 5 -Wasser Restmenge.The Gerlisch made from the above-mentioned components must be made up within the following limit values: fat 20 - protein 4 - 15% rind 5 water remaining.

Dieser Mischung werden vorzugsweise auch Antioxydationsmittel (z.B. BHA oder BHC), Geschinack-und/oder aromastoffe und Farbstoffe (z.B. Titandioxyd) zugesetzt. Das Fett wird auch mit Wasser vorgebrüht, vorzugsweise zwischen 75° und 85° C.Antioxidants (e.g. BHA or BHC), flavorings and / or flavorings and colorings (e.g. titanium dioxide) added. The fat is also pre-brewed with water, preferably between 75 ° and 85 ° C.

Die Bestandteile werden alle heiß verarbeitet, vorzugsweise bei einer Temperatur von über 750 C, und miteinander in eine Kutter (oder in einem ähnlichen Apparat) gründlich homogenisiert. Auf diese Weise erhält man einem pastöse Masse, die sich heiß noch in Gefäße abfüllen läßt.The ingredients are all processed hot, preferably at one Temperature of over 750 C, and together in a cutter (or in a similar Apparatus) thoroughly homogenized. In this way you get a pasty mass, which can be filled into vessels while still hot.

Nach der Abkühlung ist diese Masse schnittfest, und falls eine größere Steifheit gewünscht wird, kann sie noch pasteurisiert werden.After cooling, this mass is cut-resistant, and if so, a larger one If stiffness is desired, it can still be pasteurized.

BEISPIEL Zusammensetzung: 2.500 g Wasser 3.000 g Pett 1.000 g Schwarten 500 g Isoliertes Soja-Eiweiß mit einem Gehalt an im Wasser dispergierbaren Eiweiß von 70%.EXAMPLE Composition: 2,500 g water 3,000 g Pett 1,000 g rinds 500 g isolated soy protein with a content of water-dispersible Protein of 70%.

140 g eines Gemisches bestehende aus 1000 Ge -wichtsteilen Kochsalz und 6 Gewichtsteilen Natriumnitrit. 140 g of a mixture consisting of 1000 parts by weight of table salt and 6 parts by weight of sodium nitrite.

D1e Schwarten und das Pett wurden bei einer Temperatur von 1000 C während einer Stunde gebrüht.The rinds and the pett were made at a temperature of 1000 C brewed for an hour.

Anschließend wurden die Schwarten im Kutter zerkleinert und das Fett und das isolierte Soja-Eiweiß zugesetzt. Das Wasser wurde bei 850 e zugesetzt und die Gesamtmenge wurde während 5 minuten gekuttert. Schließlich wurde die Kochsalzmischung augesetzt und das Kuttern noch kurz fortgesetzt.Then the rinds were chopped up in the cutter and the fat and the isolated soy protein added. The water was added at 850 e and the whole amount was chopped for 5 minutes. Finally, the saline mixture became suspended and the cutter continued briefly.

Nach Abkühlung auf 60 a war die erhaltene Substanz schnittfest.After cooling to 60 a, the substance obtained was cut-resistant.

Die Schnitte waren sehr elastisch und konnten, ohne zu brechen, aufgerollt oder gefaltet werden.The cuts were very elastic and could be rolled up without breaking or folded.

Zur Verwendung als Speckplattenersatz empfiehlt es sich, die Substanz vor dem Schneiden noch zu pasteurisieren.For use as a bacon plate replacement, it is recommended to use the substance To be pasteurized before cutting.

Eine derartige Masse kann als Speckersatz, wie erwähnt, insbesondere zu Speckplattenersatz verwendet werden als Zugabekomponente zu Fleischwaren der genannten Art, oderals Würfel- oder blockförmige Zugabe.Such a mass can be used as a bacon substitute, as mentioned, in particular to be used to substitute bacon as an added component to meat products of the type mentioned, or as a cube or block-shaped addition.

Claims (1)

P a t e n t a n s p r ü c h e P a t e n t a n s p r ü c h e 1. Seckersatz, insbesondere für die Umhüllung von oder als Zugabe zu Fleischwaren, wie Wurst, Pasteten od. dgl., d a d u r c h g e k e n n z e i c h n e t, daß der Ersatz aus einer homogenen Masse von 20 - 55 % Fett 5 - 50 % Schwarten 4 - 15 % Eiweiß und aus einer Reetwassermenge besteht.1. Seck substitute, especially for wrapping or adding to meat products, such as sausage, pies or the like, d u r c h e k e n n n z e i c Not that the substitute consists of a homogeneous mass of 20 - 55% fat and 5 - 50% rinds 4 - 15% protein and consists of a quantity of reed water. 2¢ Speckplattenersalz nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t. daß die Masse für eine Umhüllung in an sich bekannter Weise oder fiir eine Zugabe in an sich bekannter Weise liirfel- oder blockartig zugeschnitten ist 3o Verfahren zur Herstellung der Speckersatzmasse nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t, daß man fein zerkleinerte, gebrühte Schwarten, hitzegerlierbares Eiweiß und fein zerteiltes Pett mit Gewichtsenteilen von 5 - 50%, 4- 15% und 20 - 5% zusammen mit einer Restmenge von Wasser bei einer Temperatur von über 400 a- zu einer pastösen Masse homogenisiert und diese Masse auf Temperaturen von 0° bis Raumtemperatur abkühlt.2 ¢ Speckplattenersalz according to claim 1, d u r c h g e k e n n z e i c h n e t. that the mass for a coating in a known manner or for an addition in a manner known per se, cut into cubes or blocks is 3o method for producing the bacon substitute mass according to claim 1, d a d u r c h e k e k e n n n n n e i n e t that one finely chopped, scalded rinds, heat-settable egg white and finely divided pett with parts by weight of 5 - 50%, 4- 15% and 20-5% together with a residual amount of water at one temperature of over 400 a- homogenized to a pasty mass and this mass to temperatures cools from 0 ° to room temperature. 4. Verfahren nach Anspruch 3, d a d u r c h g e k e n n -z e i c h n e t, das aus Sojabohnen gewonnenes Eiweiß verwendet wird.4. The method according to claim 3, d a d u r c h g e k e n n -z e i c h n e t that protein extracted from soybeans is used. So Verfahren nach Anspruch 3 und/oder 4, d a d u r c h g e k e n n z e i c h n e t, daß der Masse an sich bekannte Geschmacks-, Aroma-, Farbstoffe, Antioxydations- und/oder Verdünnungsmittel beigegeben werden.Thus, the method according to claim 3 and / or 4, d a d u r c h e k e n n notices that the mass per se known flavor, aroma, color, Antioxidants and / or thinners are added.
DE19691952955 1968-10-22 1969-10-21 Production of an edible elastic food casing from bacon - rind Pending DE1952955A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6815057A NL6815057A (en) 1968-10-22 1968-10-22

Publications (1)

Publication Number Publication Date
DE1952955A1 true DE1952955A1 (en) 1970-07-09

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ID=19804979

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19691952955 Pending DE1952955A1 (en) 1968-10-22 1969-10-21 Production of an edible elastic food casing from bacon - rind

Country Status (4)

Country Link
AT (1) AT293843B (en)
BE (1) BE740625A (en)
DE (1) DE1952955A1 (en)
NL (1) NL6815057A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1003527A3 (en) * 1989-09-27 1992-04-14 Fuji Oil Co Ltd MEAT-BASED FOOD PRODUCTS, TREATED.
EP0486076A1 (en) * 1990-10-18 1992-05-20 Vink, née Pinckaers, Maria Agnes Antonia Material for covering or coating food products and method for the production thereof
EP1621079A3 (en) * 2004-07-27 2006-10-04 Johann Gierlinger Process for the preparation of sausages with a bacon casing suitable for frying and grilling
ITBO20130220A1 (en) * 2013-05-14 2014-11-15 Salumificio Mec Palmieri S R L PROCEDURE FOR THE TREATMENT OF PORK COTENNA USED AS A BAG FOR THE COLD DOUGH OF CURED MEAT
ITUB20154851A1 (en) * 2015-10-26 2017-04-26 Mariaeva Benoffi COMPOSITION AND METHOD OF PREPARATION OF AN ELASTIC AND NON-TOXIC MATERIAL, MATERIAL PREPARED WITH THIS METHOD AND PRODUCT MADE WITH THIS MATERIAL.
US11553727B1 (en) * 2015-04-23 2023-01-17 Sean McCracken Pork rind derived low carbohydrate compositions and methods

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3953611A (en) * 1974-09-16 1976-04-27 The Procter & Gamble Company Shaped textured protein food product

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1003527A3 (en) * 1989-09-27 1992-04-14 Fuji Oil Co Ltd MEAT-BASED FOOD PRODUCTS, TREATED.
EP0486076A1 (en) * 1990-10-18 1992-05-20 Vink, née Pinckaers, Maria Agnes Antonia Material for covering or coating food products and method for the production thereof
EP1621079A3 (en) * 2004-07-27 2006-10-04 Johann Gierlinger Process for the preparation of sausages with a bacon casing suitable for frying and grilling
EP1832175A1 (en) * 2004-07-27 2007-09-12 Johann Gierlinger Process for the preparation of sausages with a bacon casing suitable for frying and grilling
ITBO20130220A1 (en) * 2013-05-14 2014-11-15 Salumificio Mec Palmieri S R L PROCEDURE FOR THE TREATMENT OF PORK COTENNA USED AS A BAG FOR THE COLD DOUGH OF CURED MEAT
US11553727B1 (en) * 2015-04-23 2023-01-17 Sean McCracken Pork rind derived low carbohydrate compositions and methods
ITUB20154851A1 (en) * 2015-10-26 2017-04-26 Mariaeva Benoffi COMPOSITION AND METHOD OF PREPARATION OF AN ELASTIC AND NON-TOXIC MATERIAL, MATERIAL PREPARED WITH THIS METHOD AND PRODUCT MADE WITH THIS MATERIAL.

Also Published As

Publication number Publication date
BE740625A (en) 1970-04-22
AT293843B (en) 1971-10-25
NL6815057A (en) 1970-04-24

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