EP0708605A1 - Verfahren zur herstellung eines marinierten fleischproduktes - Google Patents

Verfahren zur herstellung eines marinierten fleischproduktes

Info

Publication number
EP0708605A1
EP0708605A1 EP94922258A EP94922258A EP0708605A1 EP 0708605 A1 EP0708605 A1 EP 0708605A1 EP 94922258 A EP94922258 A EP 94922258A EP 94922258 A EP94922258 A EP 94922258A EP 0708605 A1 EP0708605 A1 EP 0708605A1
Authority
EP
European Patent Office
Prior art keywords
meat
marinade
particles
mixture
mixing
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.)
Withdrawn
Application number
EP94922258A
Other languages
English (en)
French (fr)
Inventor
Leonard David 6 Fairmead Crescent HUGHES
Terrence William 20 Mallery Close KING
Kenneth James 156 Ber Street LAWTHER
Kiriakis Garry 22 Hilltop Rise NICOLAOU
F.M.C. The Old Chapel Strawberry Hill YUNNIE
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.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
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 Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to EP94922258A priority Critical patent/EP0708605A1/de
Publication of EP0708605A1 publication Critical patent/EP0708605A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions

Definitions

  • the present invention relates to a method of manufacturing meat products, particularly white meat products, having highly desirable appearance, texture, taste and cooking performance characteristics.
  • a further disadvantage associated with marinading the meat particles of manufactured meat products is that it may interfere with the requirements for a matrix or continuous phase which provides a coherent, stable product.
  • the present invention relates to a method of manufacturing a food product which includes a meat particulate phase and a continuous phase, involving a marination process which simultaneously forms an adhesive matrix, wherein the penetration of the marinade into the meat particulate phase is restricted, comprising:
  • the meat particles are provided at a temperature such that at least a proportion of the water in the meat particles is present as ice
  • the particulate phase comprises discrete meat pieces and the continuous phase provides both flavour and juiciness by the addition of a marinade which simultaneously forms an adhesive matrix to produce coherent, stable products.
  • a particular object of the invention is to generate and assemble these two phase constituents under conditions which protect the intrinsic fibrous structure of the muscle pieces from adverse textural change.
  • the temperature of the meat particles must be low, such that at least a proportion of the water in the meat particles is present as ice.
  • a suitable temperature is accordingly from -2°C to -20°C, preferably -4°C to -6°C. This low temperature restricts the mobility of the marinade, reducing its diffusion into meat pieces.
  • the proportion of total water present as ice will be approximately 35%.
  • a carrier material is added to the meat particles to dilute the action on meat of the marinade by the carrier material competing for the available moisture.
  • Suitable carrier materials are any substance capable of absorbing the marinade which is compatible with the food product, for example a collagen source, such as chopped skin, or a prepared algin dough; pre-comminuted muscle material, vegetable fibre; soya derivatives; protein such as caseinate, whey proteins; polysaccharide material such as marine hydrocolloids, pectins; and mixtures thereof.
  • mixing times are short, such that they are only for a time sufficient to disperse the ingredients .
  • the total mixing time is typically for from 4 to 15 minutes depending on batch size. This reduces the time available for the marinade to diffuse into the muscle and miminise the effect on meat of mechanical action and the friction effect due to dissolved salts.
  • one of the conditions fulfilled is the addition of a carrier material.
  • a further condition may optionally be applied. This is that the viscosity of the mixture may advantageously be increased. This increase in viscosity will restrict penetration of the marinade into the meat particle and can also assist the subsequent assembly of the meat product.
  • This increase in viscosity is particularly required when the starting temperature of the meat particles is from -2°C to -4°C or above.
  • Viscosity may be increased by a number of suitable methods, for example:
  • the mixture may be cooled after mixing, preferably by addition of a coolant such as C0 2 .
  • the temperature of the mixture is preferably lowered to between -6°C and -8°C.
  • the marinade may comprise starch or other ingredients to raise viscosity.
  • the starch has a gelatinisation temperature similar to that at which the meat protein denatures (approximately from 55°C to 75°C)
  • suitable starches are native starches such as farina or other root starches.
  • the addition of starch is particularly advantageous because the starch is able to absorb the meat juices released during cooking.
  • the meat particles are white meat (for example fish or poultry)
  • the starch assists the whiteness properties of the matrix.
  • the carrier material may be added to the meat particles either before or after the addition of the marinade, or part of the marinade.
  • the marinade may be added either:
  • the ingredients are initially mixed for a time sufficient only to disperse the dry mix.
  • Some components of the marinade may be added individually to enhance their effect. For example, salt may be added first and mixed, followed by the addition of the other marinade ingredients and again mixed. The fluid is then added and the mixture again mixed for a time sufficient to disperse the ingredients.
  • Each mixing step is typically from 1 to 9 minutes with a total mixing time of from 4 to 15 minutes.
  • This method particularly allows for a local concentrated action of the dry mix marinade on the surface of the meat particles.
  • the fluid will generally be water, however this may be other fluids such as milk, whey, fruit juices and the like.
  • the marinade comprises salt and other typical marinade ingredients.
  • the salt component is preferably sodium chloride but other salts may also be used such as a phosphate salt, for example sodium tripolyphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, potassium tripolyphosphate, and mixtures thereof.
  • Salt is included to solubilise the meat protein. This protein solubilisation is restricted to the meat particle surface because of the conditions used.
  • the particulate phase comprises pieces or slices of animal tissue, or substitutes therefor. Any suitable particle size may be used, providing that such particles are substantially intact and of a size greater than that of a fibre bundle. There is no upper limit to particle size, indeed whole chicken breast or fish fillets for example may be used. However, typically the particle size used will be 20 x 10 x 10 mm.
  • the animal tissue is preferably chosen from poultry meat, fish meat and mixtures thereof.
  • Meat substitutes can for example be structured vegetable proteins such as soy protein or myco-protein, having a similar food function as animal tissue.
  • the particulate phase may comprise, in addition to animal tissue or a substitute, any ingredient which may be present in meat products such as salt, spices, fat, preservatives, colouring, flavouring and water.
  • the level of animal tissue in the product is 10 to 90 wt%, more preferably 20 wt% to 80 wt%, most preferably 30 to 70 wt%.
  • the particulate phase and the continuous phase are used in a weight ratio of about 20:1 to 1:10, more preferably 15:1 to 1:2, most preferably 8:1 to 1:1.
  • the invention is especially relevant to food products comprising white meat, for example poultry and/or fish meat. This is because white meat are generally soft and tender and therefore particularly susceptible to structural damage due to the mechanical action of processing and the action of dissolved salts.
  • the method of the invention provides a matrix which may be white in colour.
  • the meat particles may be marinaded with minimum preparation of ingredients and avoidance of marinade methods such as pre-injection, tumbling, massaging and the like, which promote change within the intrinsic fibrous structure of muscle, either by their mechanical effects or by their effect in promoting diffusion of solutes;
  • a chicken product having the following composition was manufactured as described below:
  • the chicken product was then moulded into a product shape, coated with batter and breadcrumbs, prefried at 175°C for 90 seconds then cooked in an oven at 215°C for 3.3 minutes to ensure that the chicken core reached 75°C.
  • the product was stored frozen at -20°C.
  • the product when cooked from frozen at 220°C for 15 minutes provide a succulent product having the appearance of intact meat and having .a natural fibrous structure and a positive marinaded flavour.
  • Frozen blocks of skinless raw broiler chicken breast meat measuring 200 x 100 x 50 mm were tempered to between -4°C and -6°C in a conditioning cold store and then cut into slices measuring 200 x 100 x 5 mm. At this temperature range the ice content of the meat, as determined by calorimetry, was 35% total water content.
  • the cold ice containing slices of meat were blended immediately with a dry mix marinade consisting of the following ingredients :
  • solubilised muscle proteins were promoted by a high effective salt concentration on the available water at the immediate muscle surfaces and limited to surface effects by the short duration of mixing, negligible change in temperature and subsequent dilution of salt concentration by addition of water.
  • Chilled water at +2°C was added to the meat slices plus adhering network formed by the marinade ingredients during a mixing period of 30 seconds followed by mixing for a further 30 seconds.
  • the marinaded meat mixture was moulded into patty shapes and coated with a conventional batter and breadcrumbs.
  • the coated products were pre-fried in vegetable oil for 3 to 4 minutes at 180°C to achieve a centre temperature of 75°C.
  • Pre-fried products were blast frozen at -30°C, packaged and stored frozen at -20°C for a two week equilibration period prior to evaluation.
  • Products were cooked from frozen by grilling to a centre temperature of 75°C and evaluated by a range of methods including formal Sensory Evaluation by trained panellists using 27 defined sensory parameters and under controlled conditions of sample replication and tasting procedures.
  • the analysis of sensory data showed that the products were juicier and higher in fibrous characteristics, and less firm, dense and resilient than products containing similar amounts and types of meat together with non-meat ingredients applied in conventional ways.
  • the overall texture of the marinaded products was less gelatinous than when farina alone was used as the marinade carrier, and less gelled or rubbery than samples produced by a marinade consisting of salts, flavours and . sodium caseinate.
  • the products were far less satisfactory when the meat temperatures were above -1°C or when conventional marinading was carried out such that the marinade diffused into the muscle tissue, or when marinades were used without immobilising carriers.
  • the appearance of the meat based core of the marinaded products was highly fibrous and an excellent white colour with very little contrast between the intact muscle and the moist continous phase at the interface of the muscle sections.
  • the marinade constituents did not permeate the muscle tissue other than at the immediate surfaces.
  • the chicken product composition comprised 81% chicken breast meat and 19% marinade.
  • the chicken products were prepared, they were enrobed with a conventional batter and breadcrumbs pre-fried in vegetable oil for 4.5 minutes at 180°C to achieve a centre temperature of 75°C, and frozen for a minimum of 2 weeks storage prior to assessment.
  • the products were tasted (blind) by a small panel of experts.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
EP94922258A 1993-07-14 1994-07-05 Verfahren zur herstellung eines marinierten fleischproduktes Withdrawn EP0708605A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP94922258A EP0708605A1 (de) 1993-07-14 1994-07-05 Verfahren zur herstellung eines marinierten fleischproduktes

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP93305500 1993-07-14
EP93305500 1993-07-14
EP94922258A EP0708605A1 (de) 1993-07-14 1994-07-05 Verfahren zur herstellung eines marinierten fleischproduktes
PCT/EP1994/002193 WO1995002337A1 (en) 1993-07-14 1994-07-05 Method of manufacturing a food product

Publications (1)

Publication Number Publication Date
EP0708605A1 true EP0708605A1 (de) 1996-05-01

Family

ID=8214472

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94922258A Withdrawn EP0708605A1 (de) 1993-07-14 1994-07-05 Verfahren zur herstellung eines marinierten fleischproduktes

Country Status (11)

Country Link
EP (1) EP0708605A1 (de)
JP (1) JPH09500018A (de)
AU (1) AU7345594A (de)
CA (1) CA2167191A1 (de)
CZ (1) CZ10296A3 (de)
HU (1) HUT73332A (de)
PL (1) PL175505B1 (de)
SG (1) SG81888A1 (de)
SK (1) SK3696A3 (de)
WO (1) WO1995002337A1 (de)
ZA (1) ZA944812B (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2758441B1 (fr) * 1997-01-20 1999-03-05 Neptune Preparation d'aliments a base de chair de poisson et/ou de crustace, et aliments ainsi obtenus
FR2781338A1 (fr) * 1998-07-24 2000-01-28 Saupiquet Procede d'injection d'une suspension de particules de chair de poisson dans des pieces de poisson, notamment du thon
ES2523583T3 (es) 2005-09-15 2014-11-27 Triad Resource Technologies Llc Composiciones para mejorar el sabor y la seguridad de productos cárnicos marinados
JP2007306868A (ja) * 2006-05-19 2007-11-29 Itoham Foods Inc 粒状原料肉
CN115316611B (zh) * 2022-08-27 2023-11-24 青岛康禾园绿色食品有限公司 一种肉类腌制方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA920420A (en) * 1970-08-25 1973-02-06 J. Lackstone Allan Process for impregnating meat and the like with spices and sauce
LU67575A1 (de) * 1972-05-11 1973-07-26
LU79261A1 (fr) * 1978-03-17 1978-06-29 Bush Boake Allen Ltd Procede de preparation d'emulsions d'oleoresines
ATE81750T1 (de) * 1988-08-11 1992-11-15 Frisco Findus Ag Verfahren zum einlegen oder einpoekeln von fleisch.
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
US5188854A (en) * 1991-09-18 1993-02-23 Tyson Holding Company Process for preparing a fish analog
MX9300947A (es) * 1992-02-26 1994-08-31 Unilever Nv Metodo para preparar un producto alimenticio.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9502337A1 *

Also Published As

Publication number Publication date
WO1995002337A1 (en) 1995-01-26
JPH09500018A (ja) 1997-01-07
AU7345594A (en) 1995-02-13
HU9600075D0 (en) 1996-03-28
CZ10296A3 (en) 1996-06-12
PL175505B1 (pl) 1999-01-29
ZA944812B (en) 1996-01-04
SK3696A3 (en) 1996-05-08
PL312500A1 (en) 1996-04-29
SG81888A1 (en) 2001-07-24
CA2167191A1 (en) 1995-01-26
HUT73332A (en) 1996-07-29

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