DE602006000421T2 - Spreadable meat product - Google Patents

Description

The The present invention relates to a patterned spread, the at least one first phase and at least one second phase The first phase comprises meat and the second phase is essentially meat-free. The present invention relates also on a procedure for the production of the first phase and a manufacturing process a second phase. About that In addition, the present invention relates to a method for the Production of a patterned spread.

traditional spreadable Fish products such as liverwurst and pate are products with a continuous composition. The composition usually becomes made from minced meat and liver, which are mixed and then cooked become. Consumers often use this liverwurst as a spread for bread and the same. varieties this spreadable Liverwurst products are with additional Ingredients, for example herbs, nuts, Berries and cheese pieces, available. The additional Ingredients are homogeneously mixed by the liver sausage and the new varieties have a continuous composition. If you have a sufficient size Sample from a portion of the product, it has the same composition like a sample taken from another part of the products is, and when making cross-sections of the product is only a homogeneous phase visible, for example exactly one phase, or the second phase is even in the distributed first phase, for example, distinguishable pieces in one Paté phase.

It are known products that have a patterned composition. Patterned compositions are compositions that are heterogeneous Properties, for example, patterns such as stripes, swirls, layers or points, have. These types of products are often more appealing to the consumer as non-patterned products. Well known examples of such Products are striped ice-cream confections, however, too patterned spreads known.

DE 203 14 432 discloses a stable two- or more-phase spread having at least one milk-based continuous aqueous phase spread and a separate phase which preferably comprises flavor additives, colorants and other additives, wherein the molar concentration or compound concentration of the ingredients is osmotic activity is similar for the two phases.

WO 00/64268 discloses food products comprising a water-in-oil emulsion and a colorful composition and from 15 to 85% by volume of a gas. The colorfully designed composition is based on vegetable foundations or fruit bases. The colorful composition differs from the water-in-oil composition in texture and / or color.

Indeed is not yet a stable patterned spread that is a meat phase and a non-meat phase is known. If for example Liverwurst in close contact with a cream cheese at usual pasteurization temperatures serious errors are observed in the final product, for example Example breaking the emulsions, oil and water separation and Color movement from one phase to the other. However, that is heating step necessary to achieve acceptable microbiological stability.

A The object of the invention is to provide a meat spread, which is suitable for brushing on bread, toast and the like. Another object of the invention is to provide a meat spread combined with another phase. Yet another task of Invention is the provision of a meat spread, which no Breaking the emulsions shows. In addition, there is a task of Invention in providing a meat spread without oil and water separation and / or color movement. An additional Object of the present invention is to provide a meat spread that has microbiological stability.

A or more of the above tasks will / will be done by one solved patterned spread, the at least one first phase and at least one second phase The first phase comprises meat and the second phase is essentially meat-free, with the first phase 10 to 90 % By weight of meat, 0 to 30% by weight of hams, 5 to 50% by weight of liver, 1 to 5 wt .-% added protein and a pH of 4.0 to 7.5.

Detailed description

To For purposes of the present invention, a patterned product has more as a phase wherein the phases are mixed inhomogeneously and wherein at least one phase has a color, texture or taste, the / of another phase, with which they mix inhomogeneously is different.

"Inhomogeneously mixed" indicates that regions, for example, having a size of at least about 5 mm ³ , can be identified with different composition and texture in the package.

One Spread is a product that, for example, with a knife on Bread can be applied without breaking the bread, and which forms a delicious and homogeneous layer on the bread. Examples for spreadable products are margarine, peanut butter, chocolate paste, syrup, and honey Liver Paté.

By this description will be all parts, ratios and percentages by weight, weight ratios and weight percentages expressed except it is stated otherwise.

The patterned meat products of the present invention from the known spreadable Meat products described above, in that if a cross section is made, more than one phase is present. If over it In addition, a sample of a first phase of the product of the invention is taken, the composition of this first phase is different as that of a sample from a second phase.

The Phases of the patterned product of the present invention combined in a pack, indicating that the first phase and the second phase are in contact with each other. So the phases are not contained in separate compartments of the pack.

The first phase includes meat. The meat can be from any Be animal source, for example, pork, beef, poultry, lamb or fish, or crustaceans like crabs and shrimp. For the purpose The invention may also include meat substitutes, such as meat Soya-based meat substitutes such as tofu and tempeh, or substitutes mushroom-based such as Quorn, or whey protein-based meat substitutes be. The first phase preferably includes ham. Ham is Adipose tissue from the side, belly or back of a pig. For purposes ham also includes ham substitutes. One suitable ham substitute product is an edible fat or oil or mixture from that. The fat or oil (or the oils) can hardened, not hardened or transesterified to structure the meat phase. The edible fat or oil must have a melting point comparable to ham. Either Animal and vegetable fats or oils may be suitable.

Furthermore The first phase also includes liver. The first phase is a meat product, that of a paintable Liver sausage or pate not unlike is. The liver can be from a pig, a cattle, or poultry Be lamb.

The first phase includes added proteins. For the purpose of the present Invention means added proteins that protein in addition to the protein present in the meat, the ham and the Liver come. Suitable proteins are milk proteins, for example Whey, caseinate, milk proteins from skimmed milk powder, buttermilk powder or lactose-free milk powder or mixtures thereof. Preferred protein is whey protein.

The Amount of added protein is between 1 and 5 wt .-% in the first phase. Preferably, the amount of added protein between 1 and 3 wt .-%, based on the product. Another preferred Amount of added protein is between 2 and 4 wt .-%, based on the product.

Of the pH of the first phase is between 4.5 and 7. Preferably the pH is between 4.5-5.9.

Preferably For example, the spread of the present invention comprises a first phase, which comprises tocopherols. Preferably, the amount of tocopherol between 0.001 and 1 wt .-%, more preferably between 0.1 and 1 wt .-%.

The Tocopherol can be a mixture of different tocopherols, for example Example, alpha, gamma and delta tocopherol. In addition, can the tocopherol is a single tocopherol, e.g. B. alpha-tocopherol or delta-tocopherol.

The second phase is essentially free of meat. Essentially free of meat means for purposes of the present invention, that no meat is used in the production of the second phase becomes. The second phase, however, may contain ingredients of animal origin Origin such as fat, protein and / or gelatin include.

The second phase can also be cheese, Cream cheese, Creme fraiche, yoghurt, cream cheese, Cream, milk-based spread, cream alternative, alternative to Milk-based spread, soy, honey, chocolate, ice cream, yoghurt, Herbs, spices, Vegetables, Fruit, Berries, nuts and combinations thereof.

preferred second phases are cheese and products with continuous aqueous phase, for example cream cheese, cream or non-milk cream, also called cream alternative.

For purposes The invention has a non-dairy cream or spread Non-dairy base the taste, texture and functionality of a cream or spread milk-based, with part of the milk fat and / or protein replaced by a vegetable and / or marine oil and / or protein has been. A milk-based spread is any spread, made from milk, buttermilk, whey, cream and / or reconstituted Milk, buttermilk, cream or whey with or without fermentation with or without additional Stabilizers, for example viscosity modifiers, gelling agents and / or additional Milk proteins, is produced.

A other preferred second phase are phases with herbs or Vegetables, for example, green and Red pesto.

In addition, will the water activity as well as the hot and cold phase consistency of the fresh cream phase, preferably adjusted the meat phase environment to achieve optimal phase integrity.

The first and second phases suitably have at the filling temperature a comparable viscosity, to dosage accuracy and optimal Ensure line speed and inadvertent mixing to prevent the phases when they are too fluid. If a bottling at typical pasteurization temperatures is a very suitable viscosity about 1 Pa · s for both, the first phase and the second phase.

The desired viscosity The milk phase can be achieved by the quantities and ratios of Means for modifying the viscosity and gelling optimized m become.

The Strength of the different phases at use temperatures (0-30 ° C) is preferably comparable, in order to have an optimal spreadability to guarantee. The phases are preferably solid enough to prevent inadvertent mixing and they are soft enough to allow a light spread on bread.

The Strength or Stevens (Stevens value), for example, with a Texture Profile Analyzer can be determined. Preferred strength values are between 25 and 500 Stevens (measured with a 12.7 mm probe at 5 ° C).

The desired Strength can be achieved by the quantities and ratios optimized for agents for modifying the viscosity and gelling agents become. The optimal amount depends the dry matter content of this phase as well as the amount of solid fat.

If two different phases are brought into close contact with each other, It may happen that components of one phase in the other phase lick. This is not wanted as it is a discoloration, for example lead from one of the phases could, if, for example, natural or added colorants from vegetables, herbs, spices or fruits lick into the meat phase. Another unwanted effect is the increase of Strength difference when water from one phase to another licks.

By adjusting the water activity The different phases can prevent this leakage or leakage become. Suitably, the difference between water activity (Aw) is between the first phase and the second phase is less than 0.2, more preferably less than 0.1.

To adjust the water activity or to make corresponding, you can the concentrations Set protons (represented by the pH), mineral ions (mainly salinity) and other water-soluble components with osmotic properties (for example, sugars and organic acids).

Preferably the pH value from the different phases does not differ much. Preferably, the difference between the pH is from the first Phase and pH of the second phase less than 2, more preferably less than 1.

It it is preferred that the first phase and the second phase are in distinguish the color so that it is perceptible to the naked eye. So the product preferably has at least two regions in the package with perceptibly different colors. For example, the first phase liver sausage or paté colors, while the be white in the second phase can, if it is a cream or a non-dairy cream, or red or green can be if a herbal, Vegetables- or fruit color is used.

• a) Mischen von Fleisch mit Schinken oder Schinkenersatz(stoff),
• b) Erwärmen auf eine Temperatur von wenigstens 70°C für wenigstens 2 Minuten,
• c) Zugeben von Leber,
• d) Kühlen,
• e) Erwärmen auf eine Temperatur von wenigstens 70°C für wenigstens 5 Minuten,
• f) Mikro-Emulgieren,

wobei Protein zugesetzt wird.One embodiment of the present invention relates to a process for the preparation of the first phase which is suitable for a patterned spread according to the invention, comprising the steps:

• a) mixing meat with ham or ham substitute (substance),
• b) heating to a temperature of at least 70 ° C for at least 2 minutes,
• c) adding liver,
• d) cooling,
• e) heating to a temperature of at least 70 ° C for at least 5 minutes,
• f) micro-emulsifying,

wherein protein is added.

The Meat and the ham or the ham substitute (substance) are in little pieces with 0.01-1.0 mm, either before or after mixing the Meat and ham.

Preferably the liver is added after the first heating step. At the The most preferred are the process steps in the order first a), then b), then c), then d), then e) and finally f).

Possibly is an emulsifier to the mixture of sliced ham and Meat given. While of the process, an emulsifier can also during other steps, for Example before mincing the meat, to be added.

suitable Emulsifiers are monoglycerides, diglycerides, citric or lactic acid esters of mono- or diglycerides, lecithin.

The Liver is added to the meat and ham in pieces of 10-60 cm and the resulting mixture is mixed.

Preferably the liver is added frozen, leaving the mixture through the Addition of frozen liver chilled becomes.

To the heating step the mixture is cooled to a temperature below 65 ° C, preferably below 60 ° C, cooled. suitably the mixture is not below 10 ° C cooled.

Of the Micro-emulsification step can be carried out by means of a micro-cutting apparatus carried out become. The micro-emulsification step has the result that the mouthfeel the meat phase is optimized.

protein is during added after the cooling step or the second heating step e) are added.

The Protein can come from any source, such as milk, Buttermilk, it can be in the form of a powder, for example whey powder, Skimmed milk powder, buttermilk powder, lactose-free milk powder, caseinate, be. Preferably, the milk protein is whey protein.

The protein is added in an amount of 1 to 5 wt .-%, based on the product, preferably in an amount of 1 to 4% by weight, more preferably in an amount of 1 to 3% by weight.

In a preferred embodiment will tocopherol during of the process of the present invention. Preferably it is added to the mixture of meat and ham before step b). The tocopherol can also be added after the cooling step d) become. Suitable amounts of tocopherol can be between 0.001 and 1% by weight. or even between 0.1 and 1% by weight.

Especially good products are obtained when the first phase is acidified. The acidification can before adding the liver, before step c). The acidification can also before the first heating step b).

A acidification is suitably with an acid with food grade, for example citric acid, Lactic acid, Acetic acid, carried out.

Of the Degree of acidification is preferably such that the resulting pH of the first phase between 4.5 and 7.0.

• a) gegebenenfalls Zugeben von Verdickungsmittel in einer Menge von zwischen 0,05 und 2,5 Gew.-%, bezogen auf die gesamte zweite Phase, und Erwärmen auf eine Temperatur von wenigstens 72°C für wenigstens 30 Sekunden,
• b) Homogenisieren oder Mischen.

Another embodiment of the present invention relates to a process for the preparation of a second phase suitable for a patterned spread according to the invention, the second phase being a milk or milk alternative phase comprising mixing a continuous aqueous phase emulsion comprising 3 to 60% by weight of fat, 3 to 17% by weight of protein, a Stevens value at 5 ° C of between 25 and 500 g and a pH of 4.4 to 5.6,

• a) optionally adding thickener in an amount of between 0.05 and 2.5 wt .-%, based on the entire second phase, and heating to a temperature of at least 72 ° C for at least 30 seconds,
• b) homogenizing or mixing.

Of the Addition of thickener can be avoided if the dry matter content at least 28% by weight. The heating step is only needed if Thickener is added.

The Heat is preferably carried out at a temperature of less than 95 ° C. Preferably takes the heating up less than 5 minutes.

A Alternative milk is for the purposes of the present invention a milk-based product, at least part of the milk fat and / or protein vegetable fat and / or protein is replaced.

The Emulsion with continuous aqueous Phase can be a product of cream cheese type, yogurt or a cream fraiche or a chemically acidified one Cream or a combination thereof.

suitable Thickeners are viscosity modifiers, for example Locust bean gum, gum arabic, tara gum, starch and / or Gelling agents, for example pectins, xanthan, gelatin, carrageenan. Thickeners are present in an amount of between 0.05 and 2.5 Wt .-%, based on the second phase, preferably from between 0.1 and 0.7 wt .-%, added.

Besides, others can Ingredients for the second phase based on milk or Added to milk alternative, for example salt, spices, herbs, nuts, fruits, vegetables, chocolate, Flavoring agents, aromatic compounds and colorants.

In a preferred embodiment will be a procedure for producing a second phase, which is for a patterned spread according to the present Invention provided, wherein the second phase a Phase is that includes pesto.

The Pesto can be the normal green Pesto, made from basil leaves will be produced. It can also be red pesto made from sun-dried Tomato is made, or a pesto, for some other reason suitable vegetables, for example, spinach, is produced. The pesto can through Any method known to those skilled in the art can be prepared. Preference is given to pestos which are dispersed from herbs and / or vegetables in water and stabilized by thickener, with or without Addition of oils and / or Fats, persist.

A other embodiment The present invention provides a method for the production a patterned spread according to the invention ready to fill up the first and second phase at a temperature between 65 and 80 ° C, preferably under an inert atmosphere, includes.

The inert atmosphere is an atmosphere without oxygen. A suitable inert atmosphere is nitrogen gas.

Around to achieve a good shelf life and an occurrence of microbiological Preventing problems are preferably the first phase and the second phase at a temperature of at least 72 ° C, more preferably at least 75 ° C, bottled.

on the other hand the temperature should preferably not be too high. Otherwise can the components too thin and an insufficient filling viscosity can be obtained. In addition, can while bottling a stronger one Mixing between components occur as desirable is. Therefore, the temperature at which the first and second phases bottled be, preferably not higher as 95 ° C, more preferably not higher as 85 ° C.

alternative can the first and the second phase at a temperature between 25 and 40 ° C be bottled under aseptic conditions.

Preferably becomes a single nozzle design used a filling opening, by which the first phase is moved forward, and a second one Filling opening by which the second phase is advanced.

Around to arrange that the first phase and the second phase in present in the package, can be inhomogeneously combined, a number different approaches be followed. For example, first, a layer of a the two components in the container, which is to serve as a packaging, to be poured, and then the other component to be poured on it. If so desired A number of alternating layers can be applied. When the two phases have different colors and the container is transparent is, for example, a transparent plastic cup or a glass jar, then can the alternating layers by their different colors from the outside be seen.

alternative can controlled amounts of the first phase and the second phase into one small holding vessel immediately in front of the filling head be pumped on the packaging line. In the holding vessel is only a very slow stirring or at all no stirring applied to ensure that the product is in the pack still contains the two components in an inhomogeneous combination. The Holding vessel can also be omitted and the two component streams can be in a short common Pipe immediately in front of the filling head be combined. To prevent the components from becoming homogeneous are combined, in such embodiments, the components preferably cooled, for example below 40 ° C, before going to the holding vessel or the led common pipe become.

Around the microbiological quality of the product should be located downstream of the production line Production of the first phase and the second phase preferably aseptic be.

Around a trouble-free To obtain production and a product of consistent and high quality, should, however, preferably the first phase and the second phase each filled by one or more filling openings in a container, the filling rates be controlled so that the product 10 to 95 wt .-% of the first Phase and 5 to 90 wt .-% of the second phase. Preferably the first phase and the second phase will be simultaneously in the container filled. This shows when the two components are different Colors have, the surface of the product after opening of the container the different colors. This can be visually attractive. This embodiment simultaneous filling or filling do it for the consumer easy to product both from a region, the most notable from the first phase, as well as from a region that predominantly from the second phase.

For example, as will be described in greater detail below, the product may be filled into a container using a nozzle having an even number of fill ports in a circular array. By filling the first phase and the second phase simultaneously, with the second phase being filled through filling ports adjacent to those filling the first phase, for example, a packaged product can be obtained in which the first phase and the second phase in alternating re present, reminiscent of the shape of a grapefruit or a divided into wedges small cake.

We In particular, have found that it works well for bottling Components in the pack to use a single nozzle design which both have a filling opening, through which the first phase is filled, as well as a filling opening, through which the second phase is filled contains. To the Example to obtain the grapefruit-like pattern described above may suitably be a cylindrical tube fitted therein one piece, for example, made of Teflon, with a star-shaped cross-section, which for example six or eight channels in a circular Arrangement to the passage for the product manages to be used. The connections between the channels and the supply of the second phase and the first phase are made that when the first phase is directed to a particular channel, the second phase is directed to the two adjacent channels, and next to this led to the first phase will, etc.

attractive Patterns can also be obtained by the de container and the filling openings relative to each other during bottling to be moved. For example, you can with rotation spiral-like patterns of the first phase and the second Phase can be made in the pack. Another attractive Way to bottling of the product in the container is that the first phase and the second phase is a Yin-Yang symbol form. It can Naturally as well other patterns are used. It is within the scope of expertise of a specialist, the nozzles and the other filling device be designed so that such patterns are generated.

Examples:

Example 1: meat phase

A meat phase was prepared with the following ingredients: ingredient Wt .-% pork meat 47.596 pork liver 28.282 ham 8.105 tomato puree 7,517 milk protein 2,501 glucose 0.936 salt 0,137 flavor extract 0.057 sodium nitrite 0.001 water 4.638

The Meat was made with ham and the other ingredients except the Liver mixed and for about Crushed for 3 minutes.

This Mixture was for 2 minutes at 72 ° C heated after which the mixture is at about 65 ° C chilled has been. Chopped pork liver was then added and the liver was along with the meat / ham mix with a chopper micro emulsified. This was then a second time for 5 minutes at 72 ° C heated after which the mixture is cooled and milk protein was added.

Example 2: Cream cheese phase

A second phase was prepared by mixing the following ingredients: ingredient Wt .-% Creme fraiche (30% by weight fat, pH 4.7) 50.8 cream cheese 47.8 Locust bean gum 0.3 salt 0.05

The Creme fraiche and the cheese were mixed together, after which the thickening agent was added has been. The mixture was then for 1 minute at 72 ° C heated and homogenized at 200 bar.

Example 3: Cream cheese pate twister:

33.3 % By weight of the cream cheese phase of Example 2 were used at 66.7% by weight of the meat phase of Example 1 to form a Twister-like Pattern combined.

• Alle Ingredienzien wurden vermischt, auf 95°C erwärmt und bis zum Abfüllen gekühlt.

After 40 days, no color change was visible. There was also no jelly separation or emulsion breakage visible. Example 4: Red pesto phase: ingredients: Wt .-% Sun-dried tomatoes 41.9 water 32,01 olive oil 9 tomato puree 7.5 sugar 3 salt 2.15 Strength 1.2 spices 2.44 Aroma 0.3 Locust bean gum 0.3 lactic acid 0.2

• All ingredients were mixed, heated to 95 ° C and cooled until bottling.

Example 5: Red pesto pate twister

25 Wt .-% of the red pesto phase of Example 4 were used together with 75% by weight of the meat phase of Example 1 in Twister-like Kind of stuffed. The product was for Stable for 40 days. There was no color change visible. It was too No jelly separation and no emulsion breakage visible.

Claims (16)

Patterned spread, the at least a first Phase and at least a second phase, wherein the first Phase meat includes and the second phase is essentially meat-free wherein the first phase is 10 to 90% by weight meat, 0 to 30% by weight Ham, 5 to 50% by weight of liver, 1 to 5% by weight of added protein has a pH of 4.0 to 7.5. Spread according to claim 1, wherein the first phase Tocopherols in an amount of 0.001 to 1 wt .-% comprises. Spread according to claim 1 or 2, wherein the second Phase selected is from the group consisting of cream cheese, cream, milk-based spread, Cream alternative, alternative for Milk-based spread, herbs, Vegetables, fruits, Soy, honey, chocolate, ice cream, yoghurt. Spread according to claim 3, wherein the second phase selected is from the group consisting of cream cheese, pesto, red pesto, cream fraiche. Procedure for the preparation of the first phase, that for a patterned spread is suitable according to claim 1, comprising a) Mixing ham or ham substitute and meat and other ingredients other than Liver, b) heating to a temperature of at least 70 ° C for at least 2 minutes, c) Adding liver, d) cooling the mixture at least 60 ° C, e) Heat to a temperature of at least 72 ° C for at least 5 minutes, f) Cool to below 70 ° C, G) optionally micro-emulsifying, characterized in that Protein is added. The method of claim 5, wherein the protein is during the cooling step f) is added. The method of claim 5, wherein the protein is after the second heating step e) is added. A method according to any one of claims 5 to 7, wherein tocopherol before step b) is added. A method according to any one of claims 5 to 7, wherein tocopherol after cooling step f) is added. Method according to one of claims 5 to 9, wherein in step f) cooling below 65 ° C is. Method according to one of claims 5 to 10, wherein the first Phase acidified becomes. The method of claim 11, wherein the first phase acidified before step b) becomes. The method of claim 11, wherein the first phase before the heating step e) acidified becomes. Procedure for the production of a patterned spread according to claim 1, comprising bottling the first and second phase at a temperature between 65 and 80 ° C Procedure for the production of a patterned spread according to claim 1, wherein the first and second phases at a temperature between 25 and 40 ° C below bottled under aseptic conditions become. The method of claim 14 or 15, wherein a single nozzle construction is used, which is a filling opening, filled by the first phase is, and a filling opening, filled by the second phase is included.