EP3322308A2

EP3322308A2 - Method for producing a raw piece of reconstituted meat and a raw piece of reconstituted meat combined according to the method

Info

Publication number: EP3322308A2
Application number: EP16736775.4A
Authority: EP
Inventors: Reiner Hauf
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-05-11
Filing date: 2016-05-11
Publication date: 2018-05-23
Also published as: WO2016180405A2; US20180139992A1; AU2016259619B2; US20200163368A1; DE102015107344A1; AU2016259619A1; WO2016180405A3; CA2988636A1

Abstract

The invention relates to a method for producing a raw piece of reconstituted meat and to a raw piece of reconstituted meat combined according to the method. Many known reconstituted meat products are rejected because they contain chemical additives such as aminases; they are expensive to produce, because the meat first is reconstituted and stabilized and is then preserved; and reconstituted meat combinations often have an inhomogeneous appearance and may tend to separate out their constituents. In order to overcome these disadvantages, a reconstituted meat composition contains only glycerol and salt as the binders, is stabilized and preserved by drying in a single step in a method for producing a raw piece of reconstituted meat and provides a combined raw piece of reconstituted meat the main constituents of which contain only meat ingredients from animal origin, it has the appearance of pure meat, and has a similar elasticity and a precise residual juice content. The raw piece of reconstituted meat can be utilized as food, particularly preferred as pet food, the latter is advantageous in that the reconstituted meat in this combination, despite having the appearance of pure fillet, can include all types of meat of a prey and therefore much better reflects the natural diet of a carnivorous pet.

Description

Process for producing a molded meat blank and according to the method

Combined molded meat and meat blank

TECHNICAL PART

The present invention relates to methods for producing a molded meat blank and combined molded meat-meat blank, in particular animal feed blank, according to the preamble of the independent claims. Molded meat compositions are useful as a raw material for mouldable meat products such as e.g. B. cooked sausages or pressed chips established. Such general mixtures are given, for example, in DD204 837 A1. Animal feed meat blanks of sheer meat, which are preserved with salt and adjusted with polyols such as glycerin to a certain residual moisture and juiciness, have been known for some time. DESCRIPTION OF THE PRIOR ART

Generic molded meat compositions contain a binder. DE 697 375 80 T2 proposes for this purpose established mixtures with transglutaminase as protein binder. WO 87/06432 A1 additionally proposes to adjust the juiciness of molded meat compositions to meaningful values by means of humectants.

A disadvantage of the established mixtures with such binders that in the market already the term 'transglutaminase' is associated with 'chemistry' and a concomitant, negative attitude of customers can hardly be overcome. Such 'stickies' products are described, for example, in WO 2012/045003 A2. Meat granules and finely divided pieces are here ordered to a new, seemingly uniform spatial form and glued together flush. Disadvantageously, such composites organoleptically do not offer the same properties as they are in sheer, continuous meat, which is why straight animal feed blanks of such design of animals with a fine sense of smell and taste are adversely rejected or consumed only to a small extent.

A further disadvantage is that although transglutaminase makes good bonding of the parts in a shaped body, it does not make any preservation or preservation possible. The corresponding processing methods always envisage two steps, namely, on the one hand, shaping and structurally stabilizing a molded meat blank and then preserving or preserving. A further disadvantage is that the accessible molded meat products visually have the appearance of unclear sausages finest crushing degree; Molded meat products, which have a structure similar to fine meat sausage or yellow sausage, are perceived in the market and by customers as basically inferior goods. The US 2012 023 764 8 A1 proposes here, irregularly cut extruded pulp masses by a special device and provided with flavors and grill patterns, so as to give the impression of a handmade food. However, this does not overcome the disadvantage that homogeneous cut surfaces of the very finely ground molding compound still give the impression of an unclearly assembled meat product. The problem arises of overcoming the corresponding prejudice in order to be able to incorporate meaningful content information as factual decision-making aid into the buying behavior of the end customer. For this purpose, the inventors propose the method explained below and the thereby accessible shaped meat-meat blank, which makes the basic, customer acceptance by this design feature accessible through an optically visible meat surface.

The object of the present invention was therefore to overcome the disadvantages of the prior art and to provide molded meat products which allow acceptance despite the proportion of fine and very finely minced meat with binder.

The solution of this object is achieved according to the features of the independent claims by a method for producing a molded meat blank and a combined molded meat-meat blank, in particular animal feed blank. Advantageous embodiments will become apparent from the dependent claims and the following description.

SUMMARY OF THE INVENTION A method according to the invention for producing a shaped meat blank having increased durability is characterized in that a shaped meat composition according to the invention is applied to a target surface in a uniform layer thickness and dried. Hereby preparatory: - a continuous piece of meat sliced, - the slices are arranged flat extending arranged and the flatly extending slices each provide an individual target area for a molded meat layer. Furthermore, the molded meat composition for mouldable raw masses, comprising minced meat and binder, is characterized in that the molded meat Composition of the components 100 parts by weight of minced animal meat, 0.1 to 20 parts by weight of salt, 0.01 to 10 parts by weight of binder consisting of one or more chemically unmodified polyalcohols, 0 up to 10 parts by weight of additional protein - preferably vegetable or animal protein - , up to 2 parts by weight of auxiliary and auxiliary substances and unavoidable accompanying components of the components.

A combined formed meat-meat blank obtained according to the invention with the method according to the invention is characterized in that meat and minced meat consist of poultry meat.

An inventive animal feed blank has a layer of a molded meat composition comprising minced meat and binder, again the molded meat composition of the components

- from 20 to 90 parts by weight of minced meat,

- 0.001 to 20 parts by weight of saline,

0.01 to 10 parts by weight of glycerol,

0 to 10 parts by weight of vegetable or animal protein,

- Up to 2 parts by weight of auxiliary and auxiliary substances and unavoidable accompanying components of the components, the molded meat-meat blank further comprising a slice of meat through, in turn

- chopped meat and meat made from the meat of the slaughter,

the thickness of the slices is 0, 1 to 1 centimeter, the thickness of the slices being at most 70% of the layer thickness of the shaped meat layer,

- In the form of meat-meat blank, the disc is made of continuous meat visible on the upper side and

- The formed meat-meat blank was obtained by presenting the meat slices, combined with a suitably punched mold meat layer and

Dry. DESCRIPTION OF THE INVENTION AND ADVANTAGEOUS CHARACTERISTICS

The molding meat composition used for mouldable raw masses comprising minced meat and binder is characterized in that the molded meat composition consists of the components

- 100 parts by weight of minced animal meat,

0, 1 to 20 parts by weight of salt,

0.01 to 10 parts by weight of binder consisting of one or more, chemically unmodified polyalcohols,

0 up to 10 parts by weight of additional protein, preferably vegetable or animal protein,

- up to 5 parts by weight of auxiliary and auxiliary substances and unavoidable accompanying substances of the components.

Deviating from the established state of the art, pure polyalcohols are used without additional modification. Preferably, the polyhydric alcohol is glycerol, a naturally occurring compound. A composition with glycerol, which is taken as part of homeopathic medicines in aqueous formulations for strengthening the health and the consumer is known from there, is accordingly received positively by the customer and avoids a refusal, which is given in the ingredient 'transglutaminase'.

'Meat' in the sense of the present description refers to all tissues which can be released from a beneficial animal and can be consumed by the target group. Preferably, similar animal species are selected for different components of a composition, so that the consumer can be advantageously informed directly and compactly with a generic term such as 'poultry' or 'beef' about the ingredients of the product. Especially for animal feed products, all tissue types of a prey species, preferably in physiologically suitable concentration, are used in order to come as close as possible to a natural diet of a meat-eating animal to be fed: All food components of the corresponding prey such as For example, meat, rind, fatty tissue, tendons, cartilage and offal can be combined in one product.

For the purposes of the present specification, meat for slaughter refers to meat from warm-blooded animals killed and / or used for the purpose of food production have been slaughtered. In this case, continuous muscle meat with adhering and / or embedded fat and connective tissue is preferably used, which on the consumer side is perceived as having a higher quality. Adjusting and auxiliary substances and unavoidable accompanying substances designate additives and accompanying substances which are customary and / or unavoidable as a remainder in a molded meat composition. For example, in some markets an additional final surface disinfection of a meat product with a liquid disinfectant is mandatory. Such additives do not alter a product in its nutritional content and are usually contained in concentrations of 1 to 2 percent or less.

Propellants adjust the properties of a foodstuff and include, for example, UV protectants or gas-tight fillers which seal a product to the outside. Also, such substances do not alter a product's appearance and nutritional content, and are usually added in concentrations of 1 to 2 percent or less.

Auxiliary substances help to influence product-relevant properties such as color, consistency, pore size, taste or even elasticity; Such substances, while appearing to enhance the product's appearance, taste, and consumer acceptance, also do not significantly alter the nutritional content and are usually contained in concentrations of 1 to 2 percent or less.

Inevitable impurities are finally traces and residues which are contained in the main components and auxiliaries and production-related and naturally. A classic example of this are established indications of potentially contained nut and soy proteins, which can inadvertently reach the parallel product in the promill area from parallel production rails via the airway. Such traces and residues are typical of industrial productions and are taken into account with the designation explained.

Thus, such a 'remainder' refers to the sum of the usual, unavoidable by-products of an industrial, commercial production of a food and includes such impurities in a concentration of a few percent, preferably less than 2 percent, more preferably less than 1%. Preferably, the salt contains only common salt, which, unlike established salts such as phosphates or nitrates, can not cause any chemical reactions in the product and / or in the digestive tract. In combination, glycerol and salt have the particular advantage that the salt already partially dehydrates the meat segments in the production phase - in the case of common salt without chemical redox reaction - while the glycerin retains part of the meat juice thus pulled out and a juiciness of the raw material in Form of residual moisture guaranteed even with excessive drying times. An inventive method for producing a molded meat blank with increased durability is characterized in that a molded meat composition according to the invention

- Applied to a target surface in a uniform layer thickness and

- Is dried.

Deviating from the prior art, the stabilization of the shape and the preservation advantageously takes place in a single step, which saves costs and, in combination with glycerol, makes particularly long-lasting products with adjustable meat juice residual moisture and precise degree of juiciness accessible.

According to the invention, the method for producing a molded meat-meat blank, by

- preparing a continuous piece of meat is sliced, - the slices are arranged flat extending, wherein

- The flatly extended slices each specify an individual target area for a molded meat layer.

The visibly outboard meat slice clearly shows the origin and nature of the processed food; Meat types of the same animal breed are therefore preferably processed into a shaped meat and meat blank in order to convey the type of product more clearly and unambiguously.

The method is preferably characterized in that the layer thickness of the molded meat composition is 0.1 cm to 2 cm, the thickness of the slices is 0.1 to 1 cm, and the thickness of the slices is at most 70% of the layer thickness of the molded meat layer. That way, you can make a sheer piece of meat Multiple be obtained in equal portions with the same nutritional value. More preferably, from a chicken or chicken fillet about 10 to 20 fillets are obtained with the meat layer adjacent to the side. Preferably, such a combined formed meat-meat blank is obtained, wherein meat and minced meat from poultry meat, particularly preferably chicken or chicken meat exist.

Preferably, the combined molded meat-meat blank is characterized in that in the molded meat-meat blank visible on the upper side of the disc is made of continuous meat and a laterally encompassing edge ensures an optically uniform transition to the bottom side connected by drying Form meat layer. Thus, a product is obtained that ensures visually high acceptance as a patty or as animal feed or animal snack. For animals or consumers who want an increased protein content, optionally animal or vegetable protein can be added. Animal protein is particularly preferred, which was obtained from the same type of animal that was used for the minced meat and meat slices. The above-described molding meat composition can both be advantageously dried with glycerol as polyhydric alcohol and preserved as well as particularly effectively connected to the meat slice: The inventor assume that the salt proportionally in direct contact with the meat slice also drained this area and Glycerol penetrates into the meat slice at least at the edge in the area of the contact surface between the meat layer and the meat slice. This can make sense to explain why the so accessible meat-meat blank can be bent and deformed much like a sheer piece of dried meat, without the disc from the layer dissolves.

Further advantages emerge from the exemplary embodiments. It is understood that the above-described, preferred features, advantages and subsequent embodiments are not restrictive. Advantageous or preferred additional features and additional combinations of features, as explained in the description, can be realized within the scope of the independent claims in the claimed subject matter both individually and deviatingly combined without departing from the scope of the invention. DETAILED EXPLANATION OF THE INVENTION TO HAND OF

EMBODIMENTS

In an advantageous embodiment, a combined formed meat-meat blank, in particular animal feed blank, a layer of a molding meat composition comprising minced meat and binder, in turn, the molding meat composition of the components

20 to 90 parts by weight of minced meat,

0.001 to 20 parts by weight of saline,

0.01 to 10 parts by weight of glycerol,

0 to 10 parts by weight of animal or vegetable protein,

Rest Stell- and auxiliary substances and unavoidable accompanying components of the components, the molded meat-meat blank further comprising at least one slice of meat through, in turn

Crushed meat and slice of chicken or chicken meat,

the layer thickness of the forming meat layer is 0, 1 centimeter to 2 centimeters, the thickness of the slices is 0, 1 to 1 centimeter and the thickness of the slices is at most 70% of the layer thickness of the molded meat layer.

in the molded meat-meat blank, the at least one disc of continuous meat is arranged on the outside visible and

the formed meat-meat blank was obtained by presenting the meat slice, combining with a suitably punched shaped meat layer, placing optional further slices, and drying.

In a further advantageous embodiment, first continuous muscle meat, preferably from chicken outer fillets, is cut into longitudinal slices of 2.5 mm. For this purpose, the meat is preliminarily chilled to frozen to ensure improved uniformity of cuts made at 3 + -5 ° C in the partially solidified tissue. The resulting layer fillet consists of about 15 to 20 oval, to + - 0.1 millimeters thick discs with varying diameters. These discs are placed on a conveyor belt. In parallel, the mold meat is prepared according to the recipe described above; Preferably mechanically derived poultry tissue is used with the lowest possible fat content, which by its share of tendons and cartilage improved texture can provide. Filled blocks of such meat are minced and then minced with little, preferably 0.002 percent, salt and 7 percent glycerol based on the mixture for about 5 minutes. The temperature of the chopped mass is always kept smaller than - 3 degrees Celcuis. Optimal juiciness and formability is obtained at-3 to -5 degrees. The tempered mass is pulled over a molding machine, are made in the appropriate shape fillets.

For this purpose, the fillet slices are analyzed, matching oval shapes made from a selection of 16 available shapes and punched molded meat layers. The shapes are chosen to be smaller or equal to the oval slices of fillets. The molded meat layers are dispensed on a parallel conveyor belt and the fillet slices are placed on the respective forming meat layers, wherein the individual layer diameters correspond to a maximum of the diameter of the disc; Preferably, fillet and / or meat layer is rotated, so that a maximum number of edge contacts of the smaller or the same size held mold meat layer is given.

The flesh-meat product thus produced is dried at around 50 to 80 degrees Celsius in a hot-air oven for about 18 to 24 hours to a residual moisture content of about 10%. In the finished, advantageous product, both layers are stably connected to one another and show no tendency to separate even under shock, pressure or impact loading in loose, stacked bag packaging.

INDUSTRIAL APPLICABILITY

A method is proposed for producing a molded meat blank and a combined molded meat and meat blank.

Unfortunately, many processed meat products are rejected because: they contain chemical additives such as aminases; they are expensive to produce, since first the meat is shaped and stabilized and then a preservation takes place; Form meat-meat combinations often have an inhomogeneous appearance and tend to separate the components. As a solution for the first time a molded meat composition is proposed which contains only glycerol and salt as a binder. Furthermore, a method for producing a molded meat blank is proposed in the stabilization and preservation in a single step by drying takes place. Finally, a combined molded meat-meat blank is proposed, which has in its main ingredients only animal meat ingredients, looks like sheer meat, has a similar elasticity and precisely adjustable residual juice and can be obtained by the process easier and cheaper.

Such a blank can be used as food, particularly preferably as pet food; The latter offers the particular advantage that the molded meat in this combination, in spite of the optical appearance of a pure fillet, can include all the meat varieties of a prey animal and thus corresponds much better to the natural diet of a meat-eating pet.

Claims

A process for producing a molded meat blank having increased durability, wherein a molded meat composition

- Applied to a target surface in a uniform layer thickness and

dried and the molded meat composition for mouldable raw masses, comprising minced meat and binder, in this case from the components

- 100 parts by weight of minced animal meat,

0, 1 to 20 parts by weight of salt,

- Up to 5 parts by weight of auxiliary and auxiliary substances and unavoidable accompanying components of the components, characterized in that for the production of a molded meat-meat blank

- preparing a sliced piece of meat,

- The discs are arranged flat extending, wherein

Method according to the preceding claim, characterized in that only saline is used as the salt.

Method according to one of the preceding claims, characterized in that only glycerol is used as the binder.

Method according to one of the preceding claims, characterized in that the layer thickness of the molded meat composition is 0, 1 centimeter to 2 centimeters, the thickness of the discs is 0, 1 to 1 centimeter and that the thickness of the discs a maximum of 70% of the layer thickness of the flesh Layer is.

5. The method according to any one of the preceding claims, characterized in that a combined molded meat-meat blank is produced according to one of the preceding claims, characterized in that only poultry meat is used as meat and minced meat.

6. Method according to the preceding claim, characterized in that only chicken or chicken meat is used as meat and as minced meat. 7. The method according to any one of the preceding claims, characterized in that in the molded meat-meat blank visible on the upper side of the disc is made of continuous meat and a lateral edge is arranged encompassing, whereby the edge an optically uniform transition to the bottom side connected by drying mold meat Layer ensures.

8. Combined molded meat-meat blank obtained according to one of the preceding method claims, in particular animal feed blank, comprising

a layer of a molded meat composition comprising minced meat and binder, again the molded meat composition of the components

- at least 110 parts by weight of minced meat,

- 0.001 to 20 parts by weight of saline,

0.01 to 10 parts by weight of glycerol,

0 to 10 parts by weight of vegetable or animal protein,

- Rest Stell- and auxiliary substances and unavoidable accompanying substances of the components, consists of the formed meat-meat blank further comprising a slice of meat through, in turn

- minced meat and meat from meat consisting of slaughtered meat, - the layer thickness of the meat layer is 0, 1 centimeter to 2 centimeters, the thickness of the slices is 0, 1 to 1 centimeter and the thickness of the slices is not more than 70% of the layer thickness of the molded meat. Layer is.,

- the meat-and-meat product was obtained by presenting the meat

Slices, Combine with a suitably punched shaped meat layer and dry.