FI107118B - Procedure for the treatment of meat - Google Patents

Description

1 107118

Method of handling meat. - Förfarande for behandling av.

The present invention relates to a process for improving the quality of meat products for cooking and especially for ready meals.

Some high-quality, low-fat, low-collagen cooked cuts of meat may exhibit structural defects after being stored in an oven or boiling water, such as deep-freezing, even when short cooking times and low temperature cooking have been achieved. Other lower quality meat pieces, usually containing more fat and collagen, require a longer cooking time at higher temperatures. In this case, considerable amounts of water are removed during cooking. The structure is then dry, heterogeneous and hard. Meat yield is reduced as a result of water drainage.

In order to avoid these disadvantages and to obtain the desired bitterness and juiciness and to increase the yield, raw polypeptates are usually added, for example in the form of marinade. This method of addition is not popular with consumers, since although polyphosphates bind water during maturation and ensure the desired tenderness, they generally obscure the manual structure of the meat, making it similar to delicacies. In addition, the use of polyphosphates is increasingly opposed by nutritionists.

, The inclusion of native whey proteins as an extender in raw meat has been proposed, see, for example, EP-A-31631. We noted that this method had both technical disadvantages, as high-foaming native proteins included 2,107,118 difficult to , because the structure obtained was unsatisfactory.

By using the present invention, the above disadvantages can be avoided.

5

The process of the invention according to which the meat is treated with a marinade containing milk proteins so that the marinade is completely absorbed, is characterized in that 0.5 to 2.5% by weight of proteins in the form of marinade are incorporated into the raw meat, that the proteins are derived from the sweet whey adjusted to a pH of 6-7 and that the proteins are heat-denatured to a level of 50-90%.

The meat can be, for example, pork, beef, lamb, veal, poultry, for example chicken or turkey, or game. It can be selected from the better ditches of meat, which are low in fat and collagen, such as pork or veal filpe, roast, tenderloin, beef shoulder, chicken or turkey breast. It may also consist of lower quality cuts containing more fat and collagen, such as beef, calf, lamb or sheep's neck, pork tenderloin, beef, calf, pig, lamb or sheep's leg, chicken or turkey leg 20 or thigh.

Pieces can range in size from whole muscle to cubes, slices or chopping. Preferably, the pieces are cleaned, i.e., most of the visible fat, connective tissue, and nerve tissue is removed.

25

The degree of denaturation is expressed by the following ratio: «3 107118 total nitrogen - soluble nitrogen _ X 100 total nitrogen - non-protein nitrogen calculated using conventional Kjeldahl nitrogen analysis.

The denaturation treatment may be carried out on whey as such or concentrated, for example to a concentration of about 15% by weight of dry substance, for example by evaporation in vacuo.

The heat treatment may be carried out in batches, for example in a tank with double walls, while stirring, or continuously in a heat exchanger, for example a slipper, plate or tube type heat exchanger, or even in a high temperature sterilization device. The treatment time and temperature can be adjusted to the required degree of denaturation, and may be, for example, 95-125 ° C and 3-30 minutes, respectively, with the highest temperature used in the shortest time.

Flocculation occurs during treatment. The resulting dispersion is neutralized by addition of a basic solution and then concentrated by ultrafiltration to a concentration of about 20 to 22% by weight of dry matter. At this stage, the dispersion is enriched for whey proteins, for example, 30 to 40% by weight of dry matter, by removing some of the lactose and minerals. Finally, the remaining portion is dried, for example with a spray-dry spray.

Denatured whey proteins (DWPs) comprise from 0.5 to 2.5% by weight and preferably from 0.8 to 1.6% by weight of raw meat.

According to the invention, and for clarity, denatured protein. in fact, the amount should be understood as the theoretical amount of pure protein, rather than the amount of protein concentrate obtained in practice. In contrast, in the examples presented, the amounts included in 107118 refer to the concentrate.

The whey protein concentrate constitutes 9-20% by weight of the marinade. The marinade may also contain other ingredients such as carbohydrates, for example starch, lactose, glucose, maltodextrin, salt, spices and flavoring agents.

The marinade preferably contains from 7 to 13% by weight of non-gelatinized starch.

Because the proteins are 'denatured', they will not gel when subsequently cooked. Gelation is ensured by starch. In a preferred gelling system, denatured whey proteins would form a gel structure by attachment to muscle fibers, although this is, of course, only an assumption. The resulting stabilization of the structure would counteract the possible retraction of the fibers during subsequent heat treatments such as cooking or baking, freezing and regeneration in the kitchen, affecting the tenderness of the meat. Gel-forming starch stabilizes water in the muscle and prevents excess water from escaping in subsequent heat treatments.

Thus, the starch and its content are selected according to the cooking method, i.e., whether the cooking or baking time is shorter or longer. In the case of short-term cooking suitable for high-quality, low-fat meats, for example 15 to 25 minutes at an internal temperature of about 70 to 80 ° C, starch from tubers, such as potato starch, is particularly suitable. A longer cooking time, such as 3-4 hours, at an internal temperature of 90-100 <C, necessary to process low quality, more collagen-rich meats, requires starch that can withstand high temperatures, such as cereal starches, more specifically cross-linked, I * 5 107118 modified maize starch. Naturally, starch can be selected from conventional sources such as rice, wheat or corn.

For the preparation of the marinade, the ingredients, other than DWPs and starch, are dissolved in cold water, for example 4 to 20 ° C. The starch is then added with vigorous stirring and lastly the DWPs. Since starch is insoluble in cold water, either the viscosity of the solution may be increased by adding a thickener or preferably stirring may be continued before or during the addition to prevent starch sedimentation, which would result in irregular distribution of the ingredients in the marinade.

The amount of marinade incorporated in the meat may be from 10 to 20% by weight based on the raw meat. As a method of introducing the marinade into pieces of meat, injection using needles may be used, followed by rotation, preferably in a light vacuum, to allow the marinade to penetrate and distribute properly and evenly throughout the meat. In some cases, such as poultry, small pieces or chopping, rotation is sufficient. The rotation time should not be too long to prevent the pieces from breaking down. For example, the rotation time is 10 to 30 minutes.

The marinating treatment is preferably carried out at a low temperature of 0 to 10 ° C, after the meat is first heated to a temperature of -3 to + 4 ° C.

Depending on the type of meat and cuts, cooking may be short or longer, or may even be performed under pressure. The pieces can be browned before cooking. In this case, the pieces are preferably coated with an oil-based coating marinade before browning. The coating marinade may contain, for example, soy sauce, meat extract, glucose, frying oil, spices. It can be used in an amount of 3-7 to 6,107,118% by weight, calculated from the raw meat, simply by rubbing it into the meat.

Cooking can be accomplished by steaming, for example using a stirrer, separating the cooking liquid by draining, whereupon, after cooking and cooling, the sauce containing the liquid is replenished and the product is packed in its packaging with side dishes such as vegetables.

Alternatively, the cooking may be carried out in a container, for example in an open package, after any browning of the pieces, the liquid may be removed by drainage after cooking and then the package sealed. In this case, the meat may form an intermediate which is then intended to be used in a dish.

After cooking and cooling, the meat or ready-to-eat food containing the meat can be packaged, chilled, frozen or even sterilized.

The products obtained according to the invention can be regenerated by treatment in hot water, microwave oven, infrared oven or gas bath.

The structure of the flesh is stable over time, that is, smooth, constant and precisely defined, despite the heat treatments associated with freezing and regeneration. The flesh has excellent organoleptic properties, and in particular the flesh is juicy and tender and has good flavors. Thanks to the method of the invention, the meat. , the original structure is maintained through processing, storage and regeneration. The yield of the process is comparable to that obtainable using polyphosphates.

* e '7 107118

Whey protein has the desired bleaching effect on poultry meat.

The invention is illustrated by the following examples in which the percentages are by weight. In these examples, the total yield is expressed as the percentage by weight of meat obtained after treatment from the meat originally used. Cooking yield is the percentage by weight of meat obtained after cooking from marinated meat, ie: cooked meat (not chilled but possibly drained! _ Meat + marinade

Examples 1-6 1. Whey from Camembert production having a dry matter content of 6.5%, consisting of 75% lactose, 12% protein, 8.8% minerals and 5% fats, is concentrated by evaporation to a concentration of 15% dry matter. The starting pH 6.3 drops to 6.1. Thereafter, the concentrate was heat treated with stirring for 30 minutes at 95 ° C in a two-walled tank to form a flocculate. The slurry is neutralized to pH 7 by the addition of aqueous sodium hydroxide. After adjusting the temperature of the slurry to 50 ° C, it is ultrafiltered in an apparatus unit equipped with a membrane having a molecular weight separation zone of 20,000 to 40,000 Daltons until the retentate has a solids content of 21 to 22%. Finally, the retentate is dried by spray drying.

# »

The resulting denatured whey proteins have the following composition: 8,107,118 _%

Powder 96 containing proteins 40 fats 5 lactose 38 minerals 13

Water 4

The degree of denaturation (Kjeldahl method) is 80%.

2-6. As in Example 1, except that the heat denaturation treatment is carried out in the equipment and under the processing temperature and time conditions shown in Table 1 below, whey containing 6.5% dry matter, i.e., nonconfined whey, is used as the starting material:

table 1

Example Device Temperature Time Degree of Denaturation (° C) (min) (%) 2 Cylinder 110 - 112 6 70 Heat Exchanger 3 Cylinder 107 5 60 1 Heat Exchanger 4 Disc Type 110 - 112 6 70 1 Heat Exchanger 5 Disc Type 85 5 50 1 Heat Exchanger 6 UHT- (Well 125 3 70 high temperature) V Sterilizer 9 107118

Example 7

A piece of pork roast, weighing 0.3 kg, which has been cleaned and defatted, is thawed in an oven at 4 ° C. The pH of the meat piece is 5.5 - 5.8. In the middle of the meat piece, marinade is injected with 15% of the amount of raw meat using a multi-nail sprayer. The composition of the sprayed marinade is as follows:%

Denatured whey proteins (DWPs) according to Example 1 18

Crystalline glucose 7.9

Salt 4.9

Water 69.2

The marinade is prepared by dissolving salt and glucose in cold water and then mixing the DWPs into the solution with vigorous stirring. After injection and after the meat has been coated with a coating marinade, the meat is rotated in a grinding drum for 30 minutes at 10 ° C. The coating marinade is used in 7% of the raw meat and has the following composition:%

Hydrolyzate, meat extract- 49

Native starch 12

Vegetable oil 20

Reducing sugar 6

Water 13. * The meat is then cooked by rapidly heating it to an internal temperature of 75 ° C in a low-temperature oven with adjustable humidity. The meat is then chilled to 15 ° C in a ventilated tunnel tuna. The meat is cut into 10,107,118 slices, then wrapped with sauce in a flexible, cook-proof plastic bag, which is then sealed. Finally, the contents of the bags are frozen at -30 ° C.

The cooking yield is 78% and the total yield 93%.

Comparative Examples A-D-A. In the case of non-marinated meat, the cooking yield is 74% and the overall yield 81%. In addition, after 15 minutes of regeneration of the meat in boiling water at an internal temperature of 60 ° C, the texture of the sprayed meat is estimated to be soft and tender, while the texture of the non-sprayed meat is dry, hard and uneven.

B-D. To demonstrate the benefits of injecting heat-denatured whey proteins instead of native whey proteins, pork roast is cooked in the same manner as in Example 7 except that the injection marinade contains 8% (Example C) and 12% (Example B) native whey proteins by the whey protein content is 0,95% of the raw meat content. The marinade also contains 4.6% salt, with the remaining 100% being water and glucose. In addition, the coating is not used. In Example D, nothing is injected into the meat. The regeneration is carried out in the same manner as in Comparative Example A above. The yield and structure results are shown in Table 2 below.

11 107118

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In the tests, DWPs showed certain advantages over native proteins:

They are readily dispersible in water without difficulty, and do not have the foaming properties of native whey proteins; DWPs do not gel when exposed to heat. In contrast, native whey proteins do not gel completely under the cooking conditions used. This explains the characteristic of the sandal found in Comparative Example B, thus apparently due to the presence of lumped protein particles which have not yet gelled; DWPs are able to bind more water and act as a binder, giving the meat a stabilized, juicier, soft and even texture.

Examples 8-12

The various cuts of meat are treated in the same manner as in Example 7, with the addition of marinade in the amount of 10 or 20% of the amount of raw meat. The composition of the marinade incorporated in the meat is as follows:% DWP concentrate according to Example 1 9-15 with 40% protein 3.6-6

Potato starch 9 - 12.7

Lactose 6

Salt 4.5 1 Water q.s. 100

To prepare the marinade, the salt and lactose are first dissolved in water at 10 ° C in a tank, after which the starch and DWPs 13 107118 are added to the solution with vigorous stirring. Starch that does not dissolve at 10 ° C - To prevent sedimentation, the contents of the tank are continuously mixed with the meat as the addition is continued.

The preceding marinade is added to the meat either by spraying or rotating in a drum machine. In the latter case, the rotation takes 15 minutes and the coating marinade is not used. The process conditions and results are shown in Table 3 below.

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15 107118

Comparative Examples E - J

For comparison, similar cuts are treated in the same way either by injecting 20% of the raw meat in an aqueous solution of polyphosphates (content of injected polyphosphates in P20s is 0.3% of the raw meat, Example E) or omitting (examples) F - J).

The process conditions and the results obtained are shown in Table 4 below:

3 I

P 3 I

P> 3 3

3 10 X

g 3: 3 3 Ή 3 td eX -H H d -> G O <d 3

3 · Ρ 3 w: 0 3 P

0 3Ai fd 3 Ai -μ-p

p Ai -P · η P: <d -HO

3 3: 3 3 O U

g - 3 CX 3 O ϋ 0 r 3> O> X Ui -P (d-P-HO O rH 33

• H -n> i 3 Ai 3 3 3 P -P

P 3 3 O -n Ui 3: 3> ι · Η ~ 3 - '3 ^ 3 O 0H O 3-H 3 3 33 3 Ai 0 g E-HP> 3>>> E> Ai 3fc 3: 3 M. · Ρ W -H- -H -HP -H 3

30 O W 3 33 3 3 33 3-H

OJ fc.cS fX = P ί * ί P Ui fad fcd .3 Ui Λ

X

3

OH

3 3 3 m r ~ vo r "

O II

> in o o r ~

P

<o \ ° O O P P 'sr P 3 • p 3 {N "= r i i i i 0 0 3 oo r- i i i i X Ui m X> 1

3P

rP P

3 I O

3 -P -P

EH P -P

P o \ ° P

3 = 3 o \ ° 3 0: 3 poj ε - Ui

O O * -H

Ai MH Ui I I I I I O

Ui> 1 O I I I I I

- - - -P rP 3 · Η 3 O -P 3 cd ex h p p: fd ex p p. Ω

O tP

λ:: 3 3 Ui

I 3 3 -P

3 3 -t-ι iP

3 I 3

IQ) l 0) X l 3 3 Ai -P -P

3 30 30 -P 3 33 3 P A! M O

X 3 i — I 3rPweX3eX33fP-P

* -p -P -p -p -p 3 3 -P 3 3 -P 3 0 I

. t J CO 4P C /] p> HWrPtdPt »dP

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x X

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(1) P

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W M Cu O K H n) w 17 107118

Compared to polyphosphates, using a mixture of DWP proteins and potato starch can provide a substantially equivalent yield (8 compared to E). The texture, on the other hand, is soft, juicy and tender, while retaining the characteristics of the original meat, while the polyphosphates cover the fibrous structure of the meat, making the "preserved" structure resemble a delicacy product. and -20 ° C, while the meat of Example E dries during storage.

In the case of calf (9 versus G), injection of DWP proteins and potato starch avoids standardizing the structures of the various sub-muscles of the pallet, which is difficult to accomplish on an industrial scale.

In poultry meat (11 versus I and 12 versus J) injection of DWP proteins and starch yields a juicy texture without separation of particles; in addition, the meat becomes lighter.

Examples 13-14

Inferior cuts of meat, which contain more collagen than the meats of the previous examples, require a longer cooking time at a higher temperature than that used in the previous examples (stewing).

Relatively high collagen-rich meat is thawed and heated to 0 to + 2 ° C. The meat is cut into cubes, then thawed completely at 4 ° C and injected into pieces. * using a multi-nail injection device using a spray marinade having the following composition: 18 107118 s.

The DWP concentrate according to Example 1 is 15.2

Modified maize starch 10.8

Lactose 12.5

Salt 7.7

Water q.s. 100

The pieces are then rubbed with a coating marinade in the same manner as in Example 7. The pieces are then browned and then placed on a stove hot plate. The pieces are then cooked in steam-saturated air to an internal temperature of 95 ° C. After draining, the pieces of meat are cooled and then packed with vegetables and sauce. The packages are sealed with a lid, placed in a cardboard box and finally frozen at -30 ° C.

The meat is regenerated in a household infrared or microwave oven and then tasted. The meat quality, injection conditions and taste test results are shown in Table 5 below.

Table 5

Example Meat Injection Total Structure% Yield% Grade 13 Pig 10 72 8 Stew 14 Beef 10 70 8 (Bourguignone)

·. Comparative Examples K - L

For comparison, similar meats (K: pig, L: bull) are treated by spraying 19,107,118 aqueous solutions containing 10% polyphosphates (the amount of polyphosphates expressed as P20s is 0.3% based on the amount of raw meat).

Meat containing polyphosphates will be graded 7.

They are denser and the fibers are covered.

Examples 15-16 15. Raw beef meat containing 15% fat and 16-18% collagen, calculated on the basis of proteins, is cut into a large size cut followed by the addition of marinade having the following composition:% DWP concentrate according to Example 1 13.8

Modified maize starch 8.1

Salt, Reducing Sugar and Flavor 11

Water 67.1

The meat is mixed with marinade (which represents 15% of the raw meat). The meat is then cut into fine, 6 mm particles, and placed in packages that are closed at one end only. The meat is then cooked in boiling water for 45 minutes, keeping the internal temperature above 90 ° C. After cooking, the meat is drained, the packages are hermetically sealed, quickly chilled and their contents frozen.

The total yield, i.e. the percentage of drained cooked meat in the raw meat used, is 80-83%. For comparison, the total yield using the same method without using marinade is 62-65%.

16. Raw beef, containing the same levels of fat and collagen as the meat of Example 15, is cut into cubes weighing 25-30 g and then injected with a multi-10 07118 needle-injector using 15% marinade, based on the amount of raw meat.

The composition of the sprayed marinade is as follows:% DWP Concentrate according to Example 1 13.8

Modified maize starches 8.1

Salt, Reducing Sugar and Flavor 14.5

Water 63.6

After injection, the meat is rubbed with an oil-based coating · '· thysine marinade on 3% of the raw meat. The pieces are then browned, placed in packages and subjected to the same procedure as in Example 15. The overall yield is 80%, while the total yield of the same method without using a marinade injection is 63%.

Claims (8)

107118 CLAIMS 1. A method for improving the structure of meat for cooking, wherein the meat is treated with a milk protein containing ma-5 rinine so that the marinade is completely absorbed, characterized in that 0.5 to 2.5% by weight of the protein is contained in the raw meat. is obtained from sweet whey formed in cheese making adjusted to a pH of 6-7 and that the proteins are heat denatured to a level of 50-90%. Method according to claim 1, characterized in that the marinade is added to the meat by spraying and / or rotating in a drum in an amount of 10 to 20% by weight, based on the amount of raw meat. 3. Förfarande enligt patentkrav 1, kännetecknat av att marinaden förutom de 15 denaturerade vassleproteinerna innefattar 7-13 vikt% stärkelse som ej bildat gel. Process according to Claim 1, characterized in that the marinade 15 contains from 7 to 13% by weight of non-gelatinized starch in addition to denatured whey proteins. 4. Förfarande enligt patentkrav 1, kännetecknat av att no bound bland not, gris, fär, lamm, film, fjerderfä eller felt och förekommer i form av bitar Valda 20 bland he Muskel, skivor, starling och färs. Method according to claim 1, characterized in that the meat is ox, pig, lamb, lamb, calf, poultry or game and is a piece of whole muscle, slices, cubes or chopping. 5. Förfarande enligt patentkrav 1, kännetecknat av att man bereder. · ·. denaturerade vassleproteiner av söt vassla, i förekommande fall concentrerad genom indunstning, genom att man förekommande fall Installer pH till 6-7, 25 genom att den behandlas vid 95-125 ° C under 3-30 min, genom att man neutra-liserar, ultrafiltration of the concentrerar genome, and dorkre dispersionen. -. ·· 6. Förfarande enligt patentkrav 1, kännetecknat av att köttet, efter det att det • «absorberat marinaden, coke, Kyles, conditioner, fryses eller steriliseras. 30 Process according to Claim 1, characterized in that the denatured whey proteins are prepared from sweet whey, possibly concentrated by evaporation, if necessary adjusting the pH to 6-7, after which the sweet whey is treated for 3 to 30 minutes at 95-125 ° C. , the resulting dispersion is then neutralized and concentrated by ultra filtration and then dried. 6. A method according to claim 1, characterized in that after the marinade has been sucked in, the meat is cooked, chilled, packaged, deep-frozen or sterilized. 107118 7. Förfarande enligt patent krav 6, anpassattill beredning av mager, collagen-fattigt binder, kangnetnat av att binder undergär en kortvarig kokning vid lag temperature och av atternattatten en stärkelse som bildar gel at 65 ° C and 75 ° C 107118 Method for producing low-fat, low-collagen meats according to claim 6, characterized in that the meat is cooked for a short time at low temperature and the marinade contains starch which gels at 65-75 ° C. 5 A process for the preparation of fatty, collagen-rich meats according to claim 6, characterized in that the meat is cooked for a long time at high temperature and the marinade contains starch which gels at 90-100 ° C. 10 • · w •. 23 107118 * 1. Förfarande för förbättring av texturen hos kok-kott, color volume behandlas med en marinad innefattande mjölkproteiner adjusting the att marinaden 5 absorberas fullständigt, kännetecknat av att man i det raaaet införlivar 0.5-2.5 Protein form i marinated, av att proteinerna sir frör söt vassla frän osttiliverkmng, stem pH inställts account 6-7, och av att proteinerna Värmedenatureras account en denatureringsgrad av 50-90%. 10 2. The Förfarande enligt patentkrav 1, kännetecknat av att marinaden infriivivas genome insprutning och / eller karning i en shah av 10-20 viktprocent av det slag. 8. Förfarande enligt patentkrav 6, anpassat account beredning av fett och collagjen-rikt, kännetecknat av att binding undergar en längvarig kokning vid hög tempur, och av attinning the temperature at 90 ° C and 100 ° C. 5 • r • i · • · • ·