EP2131661A1 - Procédé pour produire des saucisses et produits similaires à base de viande de volaille, ainsi que saucisses et produits similaires résultant de ce procédé - Google Patents

Procédé pour produire des saucisses et produits similaires à base de viande de volaille, ainsi que saucisses et produits similaires résultant de ce procédé

Info

Publication number
EP2131661A1
EP2131661A1 EP07722296A EP07722296A EP2131661A1 EP 2131661 A1 EP2131661 A1 EP 2131661A1 EP 07722296 A EP07722296 A EP 07722296A EP 07722296 A EP07722296 A EP 07722296A EP 2131661 A1 EP2131661 A1 EP 2131661A1
Authority
EP
European Patent Office
Prior art keywords
meat
sausages
poultry
added
fat
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Withdrawn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
EP07722296A
Other languages
German (de)
English (en)
Inventor
Peter Eisner
Christian Zacherl
Klaus Müller
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.)
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Original Assignee
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
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 Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV filed Critical Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Publication of EP2131661A1 publication Critical patent/EP2131661A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Definitions

  • the invention relates to a process for the production of sausages from poultry meat, such as raw sausages, cooked sausages, cooked sausages or cooked sausages, according to the preamble of claim 1 and sausages made according to claims 18 and 19.
  • Sausages are certain sliceable or spreadable mixtures of minced meat, fatty tissue, as well as sorted, partly also from inside and, for special products, also from other parts of animal carcasses prepared using flavoring and / or technologically justified ingredients.
  • meat as defined in the Guidelines for meat and meat products, "shall mean all parts of slaughtered or killed warm-blooded animals intended for human consumption.” According to this definition, bones and offal, for example, fall under the term “meat”.
  • the term “meat” means only skeletal muscle with adherent or embedded fatty and connective tissue as well as stored lymph nodes, nerves, vessels and salivary glands
  • the term “poultry” is to be understood in the following as a collective term for useful birds such as domestic chicken, duck, goose, pigeon or turkey.
  • poultry meat for sausage products the following types of meat can be distinguished depending on the decomposition: ⁇ Tendon and low-fat poultry meat
  • Skeletal muscle (poultry meat without skin) of poultry, which by nature contains only a small amount of connective tissue or fatty tissue (eg breast) or whose content of these tissues has been correspondingly reduced.
  • Poultry meat with connective tissue contents as expected in the processing of whole poultry without breast after removal of coarse tendons and the wings. If poultry skin is used, the remaining meat is less connective tissue, and the minimum proportion of connective tissue protein-free meat protein in the finished products is then absolutely 1% (eg 9% instead of 8%), based on meat protein 5% (eg. 75% instead of 70%) higher.
  • poultry meat is considered rich in sinew and used only for scalded and cooked sausages.
  • the use of mechanically separated meat from coarsely released bones (“poultry meat") is indicated.
  • “Brüh Joste” are by brewing, baking, roasting or otherwise heat-treated sausage products, in which minced raw meat with fat, cooking salt and possibly other technologically necessary salts was usually completely or partially digested with the addition of drinking water (or ice) and de The amount of drinking water used is different for each type of sausage, with respect to meat and fat, in some cases up to 10% of drinking water is consumed. The replacement of drinking water by 5% milk is restricted to roast-cured sausages, the meat of which is finely chopped.
  • meat from the flail or shoulder can be used as the starting material, as it contains little connective tissue and can therefore be excellently processed into a fine homogenous sausage meat which has a very good water binding.
  • poultry meat from the breast is used predominantly for the production of low-fat sausage products since it contains little connective tissue and can thus be processed into a fine matrix.
  • the processing of leg meat or leg meat from poultry has advantages in terms of the coloring of the products, since the leg meat is darker colored, and thus a naturally pink roasting mass can be produced.
  • the use of added fat produces a good texture of the sausage meat.
  • the object of the present invention is to provide a method with which very low-fat poultry sausages can be produced which have very good sensory properties and, moreover, have an attractive coloration. Furthermore, a sausage product should be specified with these properties.
  • the object is achieved by making a base meat for poultry sausage by mincing of leg or leg meat and breast meat effets- least a fowl together with very cold ice with a temperature of less than -1O 0 C, optionally together with salt and / or nitrite pickling salt and / or seasonings and / or cutting additives, but without the addition of further fat not already present in poultrymeat such as bacon, oil or fat substitutes and without the addition of colorants in a cutter.
  • club meat and breast meat of at least one poultry is meant that the meat and breast meat of a single species of poultry such as the domestic chicken or leg meat and breast meat of several poultry species such as domestic chicken and turkey, as well as the breast meat of a poultry species and the club meat another type of poultry can be used.
  • the leg meat and breast meat used has a fat content of less than 7%, preferably less than 5%, more preferably less than 3%. In this way, a very lean basic meat mass with a very low fat content is obtained, from which brewing sausage products emerge after the brewing process, which have a very supple texture and an attractive pink color.
  • This base meat can be used as a base for a variety of cooked sausages, such as Lyoner, ham sausage (from poultry ham), wiener sausage, meat cheese, boiled sausage with deposits or the like. If normal table salt is used instead of nitrite pickling salt during cutting, also fried sausages, white sausages or yellow sausage variations can be produced.
  • the texture is particularly attractive when all of the ice is added at the beginning of cutter processing, and a temperature of less than -1O 0 C, preferably less than - 20 0 C and having the mass fraction of ice based on the total mass of the base meat at least 20% , is particularly advantageous between 20% and 45%.
  • the boiled sausage products thus produced have a pleasant rosy color and are much darker than analogous products made from poultry breast meat, but are not yet friable.
  • the cooked sausages In the production of the cooked sausages according to the invention, at least 20% (based on the total amount of meat) of pure muscle meat substantially free of a fat edge from the leg or leg of poultry is used particularly advantageously.
  • muscle meat from the poultry breast is used.
  • the proportion of leg or leg meat is preferably 20% to 50% and the proportion of breast meat 50% to 80% of the total meat mass used.
  • additional muscle meat may be added from the flail or from the shoulder of pigs to reduce costs and achieve a more savory flavor.
  • No fat such as bacon, oil or a fat substitute ingredient or fat substitute is added, except for the fat already contained in the muscle meat.
  • the fat content of the bottom stock which is below 3% when using very lean poultry meat, to between 3% and 7%.
  • a poultry meat or pork is preferably used in which the fat edge has not been completely removed. There is no addition of further fat not already present in poultry meat or pork.
  • the meat used for the preparation of the base sausage meat is frozen before being chipped, but not completely carried, so that its mean temperature is less than 5 ° C., preferably less than
  • the average temperature is the average of the temperature values at different locations of the meat mass (eg outside, inside).
  • the use according to the invention of cold in the form of particularly cold ice at the beginning of cutting brings many advantages. It is useful to use so much cold that the gelverfestigende effect is very pronounced.
  • the amount of cold should be such that, until the added ice melts, a specific amount of energy of at least 100 kJ / kg, preferably more than 125 kJ / kg, more preferably more than 150 kJ / kg, based on the mass of the bottom broth, is withdrawn. It makes sense to cool the ice with the help of liquid nitrogen. It is also possible to combine the cooling of the bedrock by ice with additional cooling by liquid nitrogen. Thus, the temperature in the cutter can be greatly reduced, which allows a particularly good water retention and a particularly good red color.
  • the temperature of the base meat does not exceed a temperature of 1O 0 C, preferably a temperature of 0 C Ü 8 at the end of cutter processing.
  • Water binding is assisted by adding hydrocolloids based on carbohydrates such as xanthan gum, carboxymethylcellulose or other substances from the group of hydrocolloids to the base stock during chopping. It is also possible to change the structure of cooked sausages by adding soluble or insoluble fiber. Examples are cereal fibers, legume fibers, citrus fibers, glucans or pectins.
  • soluble or insoluble fiber examples are cereal fibers, legume fibers, citrus fibers, glucans or pectins.
  • at least one insoluble microparticulate or microsphere-shaped vegetable protein (diameter of the protein beads: 1-40 ⁇ m) and / or at least one microparticulated whey protein may be added to the base meat.
  • the proteins are added as a suspension with water having a water content of more than 50%, preferably between 60 and 70%.
  • the mass fraction of the protein-water suspension should be between 5 and 25% of the mass of the parent to achieve a particularly soft texture.
  • the method according to the invention therefore generally produces sausages from poultry meat, such as raw sausages, boiled sausages, cooked sausages or cooked sausages, the meat constituent of which consists of leg or leg meat and breast meat of at least one poultry and optionally pork and which contains no further fat, such as bacon, which is not already present in the poultry meat.
  • Oil or fat substitutes and contain no additional dyes and their fat content is less than 7%.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé pour produire des saucisses et produits similaires à base de viande de volaille, par exemple des saucisses crues, des saucisses à bouillir, des saucisses cuites ou des saucisses à tartiner à partir d'une viande à saucisse de base. Selon l'invention, cette viande à saucisse de base est produite par hachage de viande de cuisse et de blanc d'au moins un type de volaille dans un dispositif de hachage avec de la glace à une température inférieure à -10°C, sans ajouter de matière grasse autre que celle présente dans la viande de volaille, telle que du lard, de l'huile ou des succédanés de graisse, ni de colorants.
EP07722296A 2007-03-30 2007-04-25 Procédé pour produire des saucisses et produits similaires à base de viande de volaille, ainsi que saucisses et produits similaires résultant de ce procédé Withdrawn EP2131661A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007015784A DE102007015784A1 (de) 2007-03-30 2007-03-30 Verfahren zur Herstellung von Wurstwaren aus Geflügelfleisch sowie nach dem Verfahren hergestellte Wurstwaren
PCT/DE2007/000738 WO2008119308A1 (fr) 2007-03-30 2007-04-25 Procédé pour produire des saucisses et produits similaires à base de viande de volaille, ainsi que saucisses et produits similaires résultant de ce procédé

Publications (1)

Publication Number Publication Date
EP2131661A1 true EP2131661A1 (fr) 2009-12-16

Family

ID=38739336

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07722296A Withdrawn EP2131661A1 (fr) 2007-03-30 2007-04-25 Procédé pour produire des saucisses et produits similaires à base de viande de volaille, ainsi que saucisses et produits similaires résultant de ce procédé

Country Status (6)

Country Link
EP (1) EP2131661A1 (fr)
AR (1) AR065006A1 (fr)
BR (1) BRPI0706043A2 (fr)
CL (1) CL2008000889A1 (fr)
DE (1) DE102007015784A1 (fr)
WO (1) WO2008119308A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478717B (zh) * 2013-09-26 2015-05-13 厦门市源香食品工业有限公司 一种五谷香肠及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3413127A (en) * 1966-08-29 1968-11-26 Armour & Co Method of preparing a poultry product
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
EP1855551B1 (fr) * 2005-03-07 2008-12-31 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Procede de fabrication de saucisses
DE202005007266U1 (de) * 2005-05-03 2006-08-10 Müller, Erwin Vorrichtung zur Herstellung von Fleischbrät sowie hieraus hergestellte Wurst
DE202005016652U1 (de) * 2005-10-21 2006-02-23 Uhl, Jürgen Fettarme Wurst

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2008119308A1 *

Also Published As

Publication number Publication date
CL2008000889A1 (es) 2008-06-20
WO2008119308A1 (fr) 2008-10-09
DE102007015784A1 (de) 2008-10-02
AR065006A1 (es) 2009-05-06
BRPI0706043A2 (pt) 2011-03-22

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