DEP0020947MA - - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

Registration date: November 5, 1948. Advertised June 21, 1956

GERMAN PATENT OFFICE

For the production of meat sausages and other meat-containing products, the Today's meat shortage is often only heavily depreciated material, watery meat, overaged Cows, young undeveloped calves and pigs, starved meat, etc. are available.

Even good specialists find it difficult to make a usable sausage from this meat. The reason is that this meat does not have the sufficient binding capacity, which is special in the meat of young bulls, etc. is pronounced.

According to the invention it has now been found that a treatment of the meat and the sausage meat in meat processing with salts of anhydrous phosphoric acids, such as pyro-, meta- and Polyphosphoric acids, alone or in mixtures with one another or also in a mixture with salts the orthophosphoric acid a change in the colloid state of the meat fiber and a swelling of the

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Tissue substance causes it to be softer and easier to chew.

It is sufficient to add 0.3 to 0.5% of these salts, for example. the described To bring about digestion of the meat substance, since 'a higher addition easily a too strong softening which causes meat fiber and overpeptization.

The addition of, for example, 0.5% of phosphate salts to the usual sausage meat gives a good result Cohesive, easily cut and spreadable sausage of a beautiful color, which is juicy and tender to the bite.

Added to this is that, contrary to common salt and spices, the usual additives in the preparation of _meat; Phosphates are absolutely necessary for the structure of the human and animal organism and represent a species-specific substance, as they are contained in many foods that are in short supply today. For example, butter and egg yolks are the main phosphate carriers in foods. From a physiological point of view, increasing the phosphate content in meat according to the invention is therefore of great importance.

The swelling effect of the phosphate salts on the

- Meat fiber is so large that even vegetable additives containing no protein of sometimes more than 50% of the total amount can be processed with the meat to a homogeneous mass, the one Well cohesive, "easily cut and spreadable sausage or paste results.

The taste effect of meat sausages, meat pastes, etc., which according to the invention with an addition of phosphate salts are made, as well as their cohesiveness can furthermore still by the Addition of other protein carriers of vegetable and animal origin, such as soybean meal, as well as from it produced extracts, powders and other concentrates in connection with spices and Preservatives, insofar as these substances are permitted in accordance with food law regulations are, are improved, the colloid state of which is also within the meaning of the invention by the effect the phosphates favorably influenced and changed

will. '.

As has been further found that mixtures of phosphates act with food acids such as citric acid, tartaric acid, etc., or their sodium salts favorable effect on the digestion of the pulp fiber, when the _pH value of the substance is kept in the vicinity of the neutral point.

The process is explained using a few examples:

example 1

8 kg of a sausage mass, consisting of 3.5 kg of veal and 4.5 kg of coarse meat Pork, is minced in a cutter in the usual way. ■; During the cutter at the same time external water in the local amount

added. -,

Shortly before the end of the cutter, 0.5 percent by weight, based on the total weight of the sausage mass, d. H. Meat, fat and water, sodium hexametaphosphate added in powder form. Then you leave the cutter, for example ι bis 5 minutes, work again: The sausage meat obtained is processed on sausage in the usual way.

Example, Γ2

Same composition as in Example 1. Instead of 0.5 percent by weight sodium hexametaphosphate Neutral sodium pyrophosphate in powder form is used, which is used at the beginning of the cutter is admitted. ·

B e i s ρ i e 1 3

Same composition as in example 1. The Phosphates are added in dissolved form at the beginning of the process. As a phosphate solution an aqueous solution of 40 g of a mixture of 4 parts of neutral sodium pyrophosphate and ι part of potassium octametaphosphate in 1.16 l of water used. When adding the local custom Allowed water is that for the preparation of the phosphate solution take into account the amount of water used.

It should be noted that previous attempts in processing meat into sausage and meat products Disodium phosphate failed to use and resulted in a rejection on the part of the Experts. It was not recognized that too high an addition of phosphates would destroy too much the colloid substance and cause overpeptization. Also the special cheap one Effect of the salts of anhydrous phosphoric acids used here, including In particular, the complex compounds of potassium octametaphosphates with sodium salts also include, was by no means recognized at the time.

It is also known to add phosphate salts to hard cheese in the production of processed cheese. Here, however, the addition is made for the purpose of allowing the hard cheese to melt through well, and the It is added in much higher concentrations. It was therefore by no means obvious from this Prior art on the beneficial effect of a low addition of phosphate salt in the treatment to draw conclusions from meat fiber.

Finally, the well-known measure, the clotting of blood with the help of, also differs To prevent phosphate salts, already in the task of the subject matter of the invention, because here the breaking down of the meat substance, but not the keeping of coagulable components in solution The aim of the blood is that, according to the new views, on a binding of the calcium ion based on a remaining in solution phosphate compound. '

Claims (3)

PATENT CLAIMS: i. Process for influencing the colloid state of meat products, characterized by adding salts of anhydrous phosphoric acids, such as pyro-, meta- and poly- 546/240 ρ 20947 IVa / 53 c D phosphoric acid !!, alone or in mixtures with one another or in a mixture with salts of the Orthophosphoric acid. 2. The method according to claim i, characterized by adding mixtures of phosphates with organic food acids, such as tartaric acid, Citric acid and the like, or its sodium salts. 3. A method for the production of sausage products according to claim 1 and 2, characterized in that that the meat after chopping with the addition of salts of phosphoric acids or mixtures of phosphates with organic Edible acids such as tartaric acid, citric acid or the like, or their sodium salts and optionally with the further addition of protein carriers of animal or vegetable origin in connection with spices and preservatives, as far as they are according to the food law Regulations as an addition are allowed, thoroughly mixed and chopped and the mixture obtained in this way is filled into intestines, is treated in the heat and, if necessary, smoked.