DE4026199C1 - Raw sausage meat prepn. - by adding compsn. comprising freeze dried meat to another freeze dried meat mixed with nitrite pickling salt and red colour equilibrated - Google Patents

Abstract

Raw sausage meat contg. not more than 20 wt%, pref less than 10 wt% fat is prepd. by adding to a sausage compsn 4.10 wt% freeze dried meat, pref beef, fowl or pork, which has not been rehydrated with (b) the freeze dried meat having been obtd from frozen meat which has (A) been mixed with nitrate pickling salt after comminution but before freeze drying and (B) been red colour equilibrated for at least 24hr at 4-7 deg C. ADVANTAGE - low wt, low calorie raw sausage meat can be readily provided more simply and reliably than previously while suppressing undesirable flora and over acidification.

Description

The invention relates to a method for producing raw sausages with a reduced fat content of 20% by weight or less and especially of low-fat or low-fat Raw sausage and raw sausage with a calorific value of less than 200 kcal / 100 g, in which the sausage mass is freeze-dried, unrehydrated cold meat in an amount of about 4 added to 10 wt .-%, based on the sausage mass.

The normal, commercially available raw sausage varieties have Fat contents of about 30 to 50 wt .-% to. Within the meaning of the invention and in accordance with common usage Reduced fat raw sausages contain at least 40% less fat as conventional raw sausage, d. H. about 20 to 30 and low in fat Raw sausages less than 10% by weight of fat, raw sausage with one Calorific value of less than 200 kcal / 100 g is considered reduced in calorific value within the meaning of Section 7 (2a) of the Nutrition Labeling Regulation.

For the purposes of the invention, the term "freeze-dried Cold meat "on beef, pork or poultry meat, which after slaughter at least until entry of Rigor mortis hung and then crushed and was freeze-dried. According to the invention is used Cold meat mixed with nitrite pickling salt after comminution and before freezing and freeze-drying for at least 24 hours redeemed at 4 to 7 ° C.

During the past few years has become within the population an upward trend towards health-conscious diet developed. In particular, the demand for reduced fat increases low-fat foods with high quality standards. This also applies to raw sausage.

There are already raw sausages commercially available, the fat content is reduced by at least 40%. However, these show in comparison to raw sausages with normal fat content sensory and physical unsatisfactory properties. In particular, have after low-fat and low-calorie Raw sausages due to their poor quality than not marketable. Due to the high lean meat content contains the raw sausage mass in the production of such sausages a lot of water, which negatively influences the course of maturation. As a result, the sausages have a rubbery, soft consistency with poor binding, so that the discs at Cutting together badly. Further, during the Ripening favors the formation of dry fringes and thereby the Maturation process inhibited.

Finally, in such raw sausages, by reducing the fat content, the a _w value in the starting material is increased. The result is a lack of microbial stability during maturation and a disturbed aroma development.

The a _w value indicates how much water is present in a food in unbound form. It is expressed by the formula

a _w = P _P₀ ,

in the P the water vapor pressure of the food and P₀ den Indicates the vapor pressure of water at the same temperature (see Baumgart, J., Microbiological Examinations of Food, Behr's Verlag, Hamburg (1986)).

For optimal ripening in terms of aroma development and microbial stability in the raw sausage mass, the development of certain types of microorganisms, and in particular of acid generators, such as homofermentative, non-peroxide lactobacilli, micrococci and pediococci favors and the development of undesirable organisms, in particular gram-negative, pathogenic Organisms such as Salmonella and E. coli are to be suppressed. Only by adjusting the required microbial balance can the typical aroma formation take place. Preferably, the a _w value at the beginning of ripening should be in the same range for low-fat or low-fat and low-calorie raw sausages as for standard products. In raw sausage with a normal fat content of 30 to 50 wt .-%, suitable a _w values of, for example, 0.96 to 0.97 set by itself, with the a _w value of the raw material decreases with increasing fat content.

By an optimal initial a _w value and by taking place during maturation lowering the growth of the unwanted microorganisms is inhibited and on the other suppressed too strong microbial acidification by desired acidifiers and the resulting atypical sour taste and lack of flavor expression. Preferably, the lowering of the a _w value should be carried out so rapidly that the pH of the crude product does not drop significantly below 5.0.

Finally, the fat content has a direct influence on the Weight loss of raw sausages during maturation. At high Fat content, the raw sausage has a relatively low initial water content, and it loses less during maturation Weight as raw sausage with low fat content and high initial water content.

According to the invention it has now surprisingly been found that low-fat or reduced-fat and low-calorie raw sausages can be produced with high quality standards when the raw sausage mass 4 to 10 wt .-%, based on the total amount of meat, Freeze-dried, non-rehydrated cold meat added, which added before curing freeze with pickling salt and was redeemed.

The use of freeze-dried meat in the production of raw sausage is already from the German patent 25 19 000th known. However, there is explicitly the use of rehydrated, slaughter-warm freeze-dried meat recommended the fresh meat in the raw sausage pulp replace as far as possible in terms of its properties should come close.

Furthermore, in German patent application DE 31 07 576 a Process for the preparation of a freeze-dried meat product described as an addition to normal raw sausage meat, the reduce the ripening time and protein losses during the ripening process should prevent. The meat should be within a maximum Crushed, salted and 3 hours after killing the animal shock-frozen and then freeze-dried and ground become. The product can then be used in raw sausage masses with normal Fat content (about 30 wt .-% bacon) are used. True will be according to Example 2, a raw sausage mass with a fat content of produced under 20 wt .-%. An indication of the invention Teaching, namely the replacement of the fat content in the raw sausage mass by non-rehydrated, freeze-dried cold meat  However, this is not found in this publication.

The inventive method is suitable for the production of Sausages based on beef, pork or poultry, and combinations thereof.

The starting material for the preparation of the invention used, freeze-dried cold meat should be free of visible fat and visible tendons. The mincing takes place at the earliest after the entry of the Rigor mortis, whereby the Meat according to known methods, for example by Wolfen, brought to particle sizes of about 3 to 5 mm and with Nitrite pickling salt is added. The amount of salt should preferably about 2% by weight, based on the wet weight of the meat, be. The mass is then at + 4 ° C to + 7 ° C. redirected for at least 24 hours to color errors in the End product sausage to avoid. The ensuing freezing at about -30 ° C should be done quickly to a fine crystalline To obtain ice structure. The frozen meat will follow in a conventional freeze dryer preferably until dried to a residual water content of less than 5%.

The different raw sausage varieties differ in the first Line regarding the graininess of lean meat and fat particles. As in low-fat and in calorie-reduced sausages not If enough fat is available, these sausages can only be considered fine Crushed Cervelat sausages are made. In reduced fat Raw sausages with 10 to 20 wt .-% fat is due to the existing Fat particles a coarser grain size in the bleed image possible.

According to the invention for the production of low-fat, fine shredded Cervelat sausage of lean class I meat together with 4-10% by weight of the non-rehydrated, freeze-dried Cold meat and optionally with meat fat  up to the desired final fat concentration and others usual ingredients finely chopped and the mass with usual Starter cultures are added. The sausages can subsequently bottled and after usual maturation in climatic chambers be matured. This way, not just a Cervelat sausage be made with less than 10% fat, but even a sausage, in the sense of the nutritional value labeling regulation as low-calorie and low-calorie may be called, since it contains less than 200 kcal / 100 g.

Furthermore, according to the method of the invention, fat-reduced Raw sausages with a fat content of 10 to 20% by weight while significantly improving the quality over conventional ones reduced-fat raw sausages are produced.

According to a preferred embodiment of the invention Procedure is a cervelat sausage based on poultry meat (Turkey) with a fat content of less than 10% by weight manufactured.

The products prepared by the process according to the invention have the same ripening time and the same ripening conditions better cut resistance and consistency than without freeze-dried Meat-produced comparative products (see example 1). They harden faster, suffer during maturation lower weight loss and achieve a given water-protein ratio at an earlier date (see Table 5). Overall, the maturation time could be shortened by about 2 days. Furthermore, the dehydration during maturation of raw sausage better by using freeze-dried meat controllable, and it can cracking and drying edges avoided become.

Finally, the microbiological safety in the production of raw sausages according to the method of the invention is excellent, which apparently is due to the fact that the undesirable flora is effectively suppressed (see Tables 7 and 8). Hyperacidity is also prevented (see Table 9). In particular, however, the use according to the invention of freeze-dried cold meat results in a good aroma during maturation. This is probably due to the fact that the a _w value is lowered relatively slowly at the beginning of the ripening by the freeze-dried cold meat (see Table 3). In contrast to freeze-dried warm meat, corresponding cold meat absorbs water only slowly. (For complete rehydration of cold meat, about 2 days is required, whereas warm meat is rehydratable in a few hours). Compared to hot meat, according to the invention, the reduction of the a _w value is delayed in such a way that optimum conditions are created for the development of the typical sausage flavor.

The invention will be explained below by way of examples.

Example 1 Production of freeze-dried cold meat (GTF)

Bull meat IA (cold meat) from forequarters sections, degreased and desired, was rolled to 5 mm and 20 g / kg Pre-salted nitrite pickling salt (NPS). The meat was 48 hours long stored at about 6 ° C, frozen to -30 ° C, freeze-dried and impermeable to air in bags Aluminum foil packed.  

The analysis of the lyophilized beef yielded the following values:

fat 10.4% water 1.7% total protein 79.0% BEFFE 75.0% Bindegew.-protein 4.0% NaCl 7.4%

example 2 Production of low-fat or low-calorie Cervelat sausage

Using the GTF of Example 1, four different Wurstchargen C I to C IV set according to Table 1.  

Table 1

Recipes in%

The charge C I served as a control, d. H. it contained no Freeze-dried meat (GTF). The production of the batches took place in a commercial cutter with two cutter shafts and a capacity of 200 kg. The batches were produced in succession, with first the beef, the Meat fat, the tendon mass and the GTF in the specified Order was introduced into the cutter, then starter cultures added and then the salt and the spices were added.

Starter cultures were the commercial cultures SAGA® 75 (Pediococci pure culture, lyophilized) and SAGA® 448 (Staphylococcal pure culture,  lyophilized). Per 100 kg raw sausage mass were 20.4 g Add SAGA® 75 and 19 g of SAGA® 448 suspended in 200 g of water.

The batches were dusted fine dust, with the final cutter temperatures between about -2 and -3 ° C.

The batches were then transferred to Naturin R2® skin fiber casings, Caliber 80/50 bottled on a filling machine. The production all batches were completed after about 2 hours. After a Adjustment phase of about 4 hours was the following in Table 2 specified ripening program started.  

Table 2

Climate control program

At the end of the ripening program, part of the raw sausages became under protective gas (nitrogen) and at + 8 ° C stored, the raw sausages for weight control (per 10 g / batch) were at + 18 ° C and 64% relative humidity hung for further drying in a Nachreiferaum.  

3. The course of the ripening process was examined by means of the α _w measurements (Table 3) and the consistency (Table 4) and the sausages were chemically analyzed after 7 days (Table 5) and the weight loss of the batches was determined (Table 6).

Table 3

Results of the a _w value measurements

a _w values of the cervelat sausage batches C IC IV

Table 4

consistency measurement

Penetration depth of the punch in the Cervelat sausage sample (in mm)

Table 5

Analysis values of cervelat sausages after 7 days (in%)

The chemical analysis of cervelat sausages after seven days revealed that only the control batch C I the water: protein ratio of 2.5: 1 not reached. All other batches were below these values. The according to the guiding principles for Meat and meat products required minimum content BEFFE were met by all batches. The total salary Nitrite / nitrate, calculated as NaNO₂, was less in all batches the maximum amount of 100 ppm specified in the FleischVO.

The batch C IV contained 27.8% total protein after 7 days and 6.7% fat. Calculated, this resulted in a calorific value of 171.5 kcal / 100 g. It was thus below that in the Nutrition Labeling Regulation § 7 para. 2a, Appendix 1, the maximum value of 200 kcal / 100 g and could thus be reduced in energy consumption Meaning of the o. G. Regulation.  

Table 6

Weight loss of cervelat sausage batches (in%)

Table 7

Bacteriological findings of cervelat sausage broilers (in CFU / g)

Table 8

Bacteriological findings of cervelat sausages after 7 days (in CFU / g)

Table 9

pH values of cervelat sausage batches

Claims (4)

1. A process for the production of raw sausage having a fat content of at most 20 wt .-%, wherein the sausage composition freeze-dried, not rehydrated meat added, characterized in that the addition of freeze-dried meat 4 to 10 wt .-%, based on the sausage meat , and that this freeze-dried meat has been prepared from cold meat which has been treated with nitrite pickling salt after comminution and before freeze-drying, and which has subsequently been redirected for at least 24 hours at + 4 ° C to + 7 ° C. 2. The method according to claim 1, characterized in that one used as cold meat beef. 3. The method according to claim 1, characterized in that one used as cold meat poultry or pork. 4. Process according to claims 1 to 3, characterized that the fat content of the finished raw sausage less is 10% by weight.