DE3537713A1 - METHOD FOR PRODUCING A FOOD PRODUCT FROM MEAT OR FISH - Google Patents

Description

made from meat or fish

The invention relates to a method for manufacturing a
Food product made from meat or fish, as well as a
Food product obtained from meat or fish
will .

The purpose of the invention is the production of a
Food product made from lower quality pieces of meat
or leftover meat or fish. The meat can be chicken or other poultry meat.

For centuries it has been customary for butchers to use leftover meat
to be used up in such a way that the remains are finely chopped up or minced and the minced meat is filled into casings or skins for the production of sausage products.
The minced meat is usually mixed with fillers, for example cereal products, to "stretch" the meat and with spices, flavorings and preservatives. Binders can also be added to the minced meat. For example, GB-PS 1 258 brushes a binder for minced or sausage meat that is made from wheat

flour or rusks or isolated soy protein is produced.

in a newer method of recycling leftover meat the meat is minced or minced, after which the minced meat becomes meatballs or meatballs or meatloaf or similar products that are processed, referred to herein as "pie-like" products. As in the case of sausage products, in the case of patty-like products the A filler is often added to meat, and it can also contain spices, flavorings and preservatives. As the pie-like products unlike sausage products are not are filled in a casing, a binding agent is usually added to the meat in order to keep the meat particles held together during handling and preparation will.

Very different types of binders have been described for pasty-like products. For example, disclosed in US-PS k 123,557 a binder iviilchbasis and European patent application no. 81 303 55k (EP-OS 46,639) a binder that 99.5 to 50% water 1ös1iches protein containing iviaterial (eg. Fa . Aikal imetal 1 casei nate) and 0.5 - 50 % of a hydrocolloids (ζ. B. Carboxymethylcellulose).

For all products mentioned in these publications However, it is minced meat-like or pie-like Products made from finely chopped or crushed Meat and which are not a direct substitute for normal cuts of meat or fish such as steaks. The surface properties, the taste, the appearance and differentiate the mouthfeel conveyed when consumed very obvious to the corresponding properties of a normal cut piece of meat or fish.

The object of the invention is to provide a method for production of a food product made from leftovers or cut pieces Provide lower quality meat or fish, which is different in terms of its appearance, its surface Its taste and the feeling conveyed in the mouth when consumed are not different from normal meat or meat Good quality cut piece of fish differs.

The inventive solution to this problem results from the claims.

Unexpectedly, it has been found that surprisingly good results are obtained when the meat or the fish to thin flakes or slices, which are also referred to here as

_BATH ORIGINAL

Flakes are referred to, cut and not chopped up or crushed as in the known methods, and then the flakes very slowly and gently, unlike using high-speed mixers as in known ones Process by which binders are mixed.

The method according to the invention for the production of a food product from meat or fish comprises method steps in which

1) the meat or fish with minimal crushing or mincing of the meat or fish be cut into flakes,

2) a binder is provided that a soy protein isolate or isolated soy protein, sodium chloride and Contains natural phosphates of a purity and quality suitable for food,

3) the binder, the meat or fish flakes and Water in a paddle mixer at a stirring speed from 15 to 35 rpm gently mixed together for a period of 3 to 10 minutes be, and

4) the mixture of flakes, binder and water in is brought into a desired shape.

Meat or fish flakes are preferably used, the thickness of which is 1 to 2, the width of which is 6 to 15 and which are Length is 5 to 25 rrm.

The starting material can be solid meat or fish or made from boneless or boneless meat or fish scraps, if applicable after removing visible fat to an extent that depends on the end product obtained. Cartilage and connective tissue do not necessarily have to be removed. If necessary, add the meat or the fish pre-cut into pieces of manageable size, and then closed thin flakes or slices, the dimensions of which preferably correspond to the following ranges: 1 to 2 rrm Thickness, 6 to 15 mm wide and 5 to 25 mm long.

Cutting into flakes or slices can be accomplished by any suitable means, with a minimum of Mashing or grinding of the meat or fish takes place. Cartilage, connective tissue, or tendons, if present, along with the meat or fish too

Flakes or slices. For cutting the meat or fish into flakes is preferred Means a commercially available meat slicer used.

After that, a binder of the formulation below used:

Constituent 1

So j aprotein solate sodium chlorine i d

Nat r i umpo1yphosphate tViononat r i umgl utamat Hydrolyzed vegetable protein Disodium inosinate Disodium guanylate Ascorbic acid

Solid dry weight

in g per 100 kg of meat or fish flakes

1010 990 707 693 451.5 - 415.5 202 198 - 138.6 2.53 - 2.47 2.53 2.47 5.05 4.95

The most important components of the binder are So protein isolate, sodium chloride and sodium polyphosphates. The So japroteiniso 1 at promotes the binding of the

Flakes into a coherent mass, the sodium chloride is a preservative and the sodium polyphosphate are emulsifiers and also of value as nutrients. Of the other components, the monosodium glutamate has an effect the hydrolyzed vegetable protein, the disodium amino acid and the disodium guanylate mainly as a taste improver. Ascorbic acid is an antioxidant and preservative and also serves to maintain a natural color of the meat or fish. If preferred, can also use appropriate amounts of equivalent flavor enhancers and / or antioxidants or preservatives can be used instead of the specified.

Preferably, an amount of binding agent is used per 100 kg of the meat or fish that corresponds to a total weight has dry solids of 2.5 kg. The ones to be processed Amount of meat or fish flakes corresponding correct amount of the binding agent will be 10 to 15 kg of water added per 100 kg of meat or fish. For the most Meat or fish types require around 10 kg of water per 100 kg of flakes. For very dry types of meat, e.g. B. for Game, but better results are obtained with around 15 kg of water per 100 kg of meat.

The binder solution and the meat or fish flakes are gently mixed together in a paddle mixer. The mixing can be carried out under vacuum, however this is not necessary. The paddle mixer is at a speed of 15 to 35 U / min, preferably 20 to U / min operated. The mixing occurs over a period of time from 3 to 10 minutes, usually 5 or 6 minutes, until the mixture becomes sticky.

The mixture is then formed into any desired shape, e.g. B. to recreate the shape of a steak. This formation can be carried out by extrusion or by other suitable means. The finished product can then in the same way as a normal cut of meat prepared or chilled or frozen for storage.

It was found that the finished product related to the taste, the surface texture, the appearance and the sensation conveyed in the mouth when consumed practically of a good quality cut of the corresponding Meat or fish is indistinguishable.

In addition to the meat or fish in the form of flakes or slices, the ingredients

or ingredients of the inventive food 1 product other meat or fish are added in such a way that solid pieces of meat or fish are mixed in an amount that is four times the weight of the meat or fish flakes. In this case refer the proportions of the remaining ingredients or ingredients are still based on the weight of the meat or fish flakes and not on the total weight of the meat or fish.

After the product has been extruded or shaped in some other way, it is preferably his

ο
Temperature continuously reduced to -6 C, after which the product is pressed in a meat press and cut into slices of the required thickness or into cubes.

Claims (9)

Patent attorneys ί Steinsdorfstr. 21-22 D-8000 Munich 22 Tel. 089/22 94 41 Telex: 5 22208 TELEFAX: GR.3 89/2716063 GR.3 + RAPIFAX + RICOH 89/2720480 GR.2 + INFOTEC 6000 89 / 2720481 11363 J / £ Ne u ^ eejand made of meat or fish 1. Method of manufacturing a food product from j Meat or fish, identified by the following procedural steps: 1) Cutting the meat or fish into flakes underneath minimal crushing or mincing of the meat or fish, 2) providing a binder that is a soy protein isolate, Contains sodium chloride and sodium polyphosphate, 3 ) gently mixing the binding agent, the meat or fish flakes and water in a Padde1 mixer at a speed of 15 to 35 rpm for a period of 3 to 10 minutes, and 4) Forming the mixture of flake, binder, and water into a desired shape. 2. The method according to claim 1, characterized that the meat or fish is made into flakes or slices of a thickness of 1 to 2 rrm, a width of. 6 to 15 cubic meters and a length of 5 to 25 cubic meters are cut 3. The method according to claim 1 or 2, characterized in that a binder is used which per 100 kg of the meat or fish flakes on dry solids 1010 to 990 g of soy protein isolate, 707 to 693 g of sodium chloride and 454.5 to 445.5 g Contains sodium polyphosphate. 4. The method according to any one of claims 1 to 3, characterized in that the method In step (3) 10 to 15 kg of water can be used per 100 kg of eggs, meat or fish flakes. 5. The method according to any one of the preceding claims, d a by g e k e η η ζ ei c h η e t that a binder is used that the following content of dry solids per 100 kg of the meat or fish flakes having: Soy protein isolate Sodium chloride Sodium polyphosphates Monosodium glutamate Hydrolyzed vegetable protein Disodium inosinate Disodium guanylate ascorbic acid 1010 990 G 707 693 G 454.5 445.5 G 202 198 G 141.4 138.6 G 2.53 - 2.47 G 2.53 - 2.47 G 5.05 4.95 G 6. The method according to claim 5, characterized in that g e k e η η shows that approximately 2.5 g of the binder are used per 100 kg of the meat or fish flakes. 7. The method according to any one of the preceding claims, characterized in that the binder mixed with the water before adding the meat or fish flakes. 8. Food 1 product obtained from meat or fish is made by the process of any one of claims 1 to 6. 9. Food 1 product according to claim S, characterized characterized in that in the production of the other ingredients solid pieces of meat or solid pieces of fish have been added in an amount up to four times the weight of the meat or fish flakes amounts to.