FR2600498A1 - Method for manufacturing food products by shaping animal flesh with a binder used in pork butchery, egg white and an emulsion obtained from flesh or from certain animal by-products, and food product obtained by means of the said method - Google Patents

Method for manufacturing food products by shaping animal flesh with a binder used in pork butchery, egg white and an emulsion obtained from flesh or from certain animal by-products, and food product obtained by means of the said method Download PDF

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FR2600498A1
FR2600498A1 FR8609181A FR8609181A FR2600498A1 FR 2600498 A1 FR2600498 A1 FR 2600498A1 FR 8609181 A FR8609181 A FR 8609181A FR 8609181 A FR8609181 A FR 8609181A FR 2600498 A1 FR2600498 A1 FR 2600498A1
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flesh
pieces
animal
products
binder
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    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat

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  • 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)

Abstract

Method for manufacturing food products comprising mixing pieces of boned animal flesh (meat or fish) with an emulsion obtained from animal flesh or animal by-products, characterised in that it comprises the following successive operations: a. kneading of the said pieces with a few grammes of a binder used in pork butchery per kg of flesh in pieces; b. mixing a few decagrammes of emulsion per kg of flesh in pieces with a few grammes of the said binder and few grammes of raw egg white; c. kneading of the pieces impregnated with the said binder during operation a. with the mixture resulting from the operation b.

Description

PROCEDE DE FABRICATION DE PRODUITS ALIMENTAIRES PAR MISE EN
FORME DE LA CHAIR D'ANIMAUX AVEC UN LIANT UTILISE EN CHARCU
TERIE, DU BLANC D'OEUF ET UNE EMULSION OBTENUE A PARTIR DE
CHAIR OU DE CERTAINS SOUS-PRODUITS ANIMAUX ET PRODUIT
ALIMENTAIRE OBTENU AU MOYEN DUDIT PROCEDE.PROCESS FOR MANUFACTURING FOOD PRODUCTS BY IMPLEMENTATION
FORM OF ANIMAL MEAT WITH A BINDER USED IN CHARCU
TERIE, EGG WHITE AND AN EMULSION OBTAINED FROM
FLAIR OR CERTAIN ANIMAL BY-PRODUCTS AND PRODUCT
FOOD OBTAINED BY MEANS OF SAID PROCESS.

On a déjà proposé, par exemple dans le brevet US-A-3 173 795 (David Torr), de préparer des rouleaux ou pains à partir de morceaux de viande de volaille liés entre eux par un produit fibreux obtenu à partir de sous-produits de volailles tels que les glandes, viscères, cartilage et la peau.It has already been proposed, for example in US Pat. No. 3,173,795 (David Torr), to prepare rolls or breads from pieces of poultry meat linked together by a fibrous product obtained from by-products poultry such as glands, viscera, cartilage and skin.

Selon le brevet JP-A-5 786242 (NIHON SUISAN K.K.), on peut également préparer du rôti congelé de poisson incorporant les arêtes broyées et présenté en tranches pré-grillées.According to patent JP-A-5 786242 (NIHON SUISAN K.K.), it is also possible to prepare frozen fish roast incorporating the crushed bones and presented in pre-grilled slices.

Ces produits alimentaires de l'art antérieur sont présentés cuits ou pré-cuits et les sous-produits qu'ils incorporent sont broyés jusqu'à consistance fibreuse. Ces sous-produits ainsi traités jouent un certain rôle de liant des morceaux de chair qui ont alors, lorsqu'ils sont refroidis, une consistance suffisante pour pouvoir les découper en tranche.These prior art food products are presented cooked or pre-cooked and the by-products they incorporate are ground to a fibrous consistency. These by-products thus treated play a certain role of binding pieces of flesh which then have, when cooled, a sufficient consistency to be able to cut them into slices.

Ils sont destinés à être servis froids et ne possèdent, absolument pas, s'ils sont portés à la température de sortie d'un four, une consistance suffisante pour permettre de les découper en vue de les servir chauds, ce qui présenterait cependant un intérêt évident. They are intended to be served cold and have absolutely no consistency, if they are brought to the exit temperature of an oven, to allow them to be cut in order to serve them hot, which would however be of interest. obvious.

Dans FR-A-l 310 117 (COLLOID PROCESSES CO.), on a proposé de préparer une émulsion à partir des sous-produits de volaille, soit en traitant les sous-produits cuits dans un émulseur ou broyeur à colloldes, après broyage préalable, soit en les soumettant à une digestion par enzymes. Ce procédé confère aux sous-produits ainsi rendus pâteux ou semi-fluides des propriétés de liant vis-à-vis des morceaux de viande, suffisantes pour les découper à froid ; mais si on les chauffe, les sous-produits fondent pour former une sauce dans laquelle baignent les morceaux de viande.In FR-Al 310 117 (COLLOID PROCESSES CO.), It has been proposed to prepare an emulsion from poultry by-products, either by treating the cooked by-products in an emulsifier or colloid mill, after prior grinding, or by subjecting them to enzyme digestion. This process gives the by-products thus made pasty or semi-fluid, binding properties with respect to pieces of meat, sufficient to cut them cold; but if heated, the by-products melt to form a sauce in which the pieces of meat bathe.

Il est connu par ailleurs d'utiliser différents liants, tels que le blanc d'uf, ayant tendance à se solidifier à la cuisson, mais les produits obtenus en agglomérant des morceaux de viande avec de tels liants n'ont pas en pratique, une tenue suffisante pour pouvoir les découper à chaud en tranches ayant une présentation satisfaisante.It is also known to use different binders, such as egg white, which tend to solidify during cooking, but the products obtained by agglomerating pieces of meat with such binders do not in practice have a sufficient strength to be able to cut them hot into slices with a satisfactory presentation.

L'invention a pour objet un procédé qui permette de lier des morceaux relativement gros de viande ou de poisson pour constituer une pièce telle que rôti ayant une tenue suffisante après cuisson pour être découpée en tranches dès la sortie du four.The subject of the invention is a method which makes it possible to link relatively large pieces of meat or fish to form a piece such as roast, having sufficient strength after cooking to be cut into slices as soon as they come out of the oven.

Elle a encore pour objet le produit alimentaire, exempt de farine, d'amidon ou autres produits de complément similaires, obtenu au moyen dudit procédé.It also relates to the food product, free from flour, starch or other similar complementary products, obtained by said process.

Le procédé selon l'invention comporte le mélange de morceaux de chair d'animal désossée avec une émulsion obtenue à partir de chair d'animal ou de sous-produits animaux et est caractérisé en ce qu'il comporte les opérations successives suivantes a) malaxage desdits morceaux avec quelques grammes d'un
liant utilisé en charcuterie par kg de chair en mor
ceaux b) mélange de quelques décagrammes d'émulsion par kg de
chair en morceaux avec quelques grammes dudit liant et
quelques grammes de blanc d'oeuf cru c) malaxage des morceaux imprégnés dudit liant au cours de
l'opération a) avec le mélange résultant de l'opération
b).The method according to the invention comprises mixing pieces of boned animal flesh with an emulsion obtained from animal flesh or animal by-products and is characterized in that it comprises the following successive operations a) kneading said pieces with a few grams of a
binder used in charcuterie per kg of flesh in mor
b) mixing of a few decagrams of emulsion per kg of
flesh in pieces with a few grams of said binder and
a few grams of raw egg white c) kneading the pieces impregnated with said binder during
operation a) with the mixture resulting from the operation
b).

De préférence, les opérations a) et b) utilisent chacune de 5 à 7,5 g du liant utilisé en charcuterie, tandis que l'opération b) utilise, outre ledit liant, de 20 à 35 g de blanc d'oeuf et de 100 à 200 g d'émulsion par kg de chair en morceaux.Preferably, operations a) and b) each use from 5 to 7.5 g of the binder used in cold meats, while operation b) uses, in addition to said binder, from 20 to 35 g of egg white and 100 to 200 g of emulsion per kg of flesh in pieces.

L'invention sera mieux comprise à l'aide de la description ci-après, d'un exemple non limitatif.The invention will be better understood with the aid of the description below, of a nonlimiting example.

La figure unique du dessin annexé illustre schémati
quement une installation de mise en oeuvre, ainsi que
les étapes du procédé.The single figure in the accompanying drawing illustrates a diagram
only an installation installation, as well as
process steps.

On introduit dans un hachoir 1 l'échine et le cou d'une volaille préalablement désossée. Le produit broyé est malaxé dans un appareil 2, par exemple du type à grande vitesse de rotation, apte à réaliser une émulsion colloldale. Pendant le malaxage, on injecte de la neige carbonique dans l'appareil pour éviter l'échauffement qui serait favorable au développement des germes. La pâte relativement fluide obtenue est transférée dans un mélangeur 3 où on la mélange avec un liant utilisé en charcuterie et du blanc d'oeuf cru, dans les proportions indiquées ci-dessus. Après mélange, on introduit les morceaux de viande de volaille désossée préalablement malaxés avec une quantité supplémentaire du liant utilisé en charcuterie, pour les imprégner de la manière indiquée ci-dessus et on remplit des bacs ou moules
B avec le mélange. The spine and neck of a previously boneless poultry are introduced into a chopper 1. The ground product is kneaded in an apparatus 2, for example of the high-speed type, capable of producing a colloidal emulsion. During mixing, carbon dioxide snow is injected into the device to avoid overheating which would favor the development of germs. The relatively fluid dough obtained is transferred to a mixer 3 where it is mixed with a binder used in cured meats and raw egg white, in the proportions indicated above. After mixing, the pieces of boned poultry meat previously kneaded are introduced with an additional quantity of the binder used in cold meats, to impregnate them in the manner indicated above and fill tanks or molds
B with the mixture.

Dans ce mélangeur 3, on injecte également de la neige carbonique en quantités appropriées pour amener le mélange à une température comprise entre 0 et -40C.In this mixer 3, carbon dioxide snow is also injected in appropriate amounts to bring the mixture to a temperature between 0 and -40C.

Les bacs remplis sont transférés dans un local de stabilisation 4 où règne une température de 0 à -40C et où ils séjournent quelque temps. On procède ensuite au démoulage à un poste 5 et, en 6, à une mise en forme appropriée à la presse.The filled tanks are transferred to a stabilization room 4 where a temperature prevails from 0 to -40C and where they stay for some time. Next, demoulding is carried out at a station 5 and, at 6, shaping is appropriate for the press.

S'il s'agit d'un rôti, le produit est conditionné sous filet en 7.If it is a roast, the product is packaged under a net in 7.

Dans un exemple préféré, le liant utilisé en charcuterie est un mélange de polyphosphates avec des protéines du lait, fabriqué par la Société PROCHAR et commercialisé sous la marque "Suprême-liant". Un tel liant rend aux morceaux ou particules de viande qui l'ont perdu au moment de la mise en forme leur pouvoir d'absorption de l'eau, tout en assurant la liaison des particules et en améliorant les qualités organoleptiques. En charcuterie, il assure la fluidification des "mêlées" (ensemble de chair et de gras additionné d'assaisonnements).In a preferred example, the binder used in cured meats is a mixture of polyphosphates with milk proteins, manufactured by the company PROCHAR and marketed under the brand "Supreme-binder". Such a binder returns to the pieces or particles of meat which lost it at the time of shaping their water absorption power, while ensuring the bonding of the particles and improving the organoleptic qualities. In delicatessen, it ensures the fluidity of "melee" (set of flesh and fat added with seasonings).

Dans le procédé décrit, l'imprégnation préalable des morceaux par le liant utilisé en charcuterie (opération a)) est indispensable pour faciliter l'adhérence du blanc d'oeuf au cours de l'opération c). L'addition du liant utilisé en charcuterie dans l'opération b) est elle-même indispensable pour assurer la tenue du produit avant cuisson. L'émulsion, en quantité beaucoup plus importante que le liant additionnel, procure un enrobage également indispensable pour assurer une bonne tenue.In the process described, the prior impregnation of the pieces with the binder used in cured meats (operation a)) is essential to facilitate the adhesion of the egg white during operation c). The addition of the binder used in cured meats in operation b) is itself essential to ensure the product remains before cooking. The emulsion, in a much larger quantity than the additional binder, provides a coating which is also essential for ensuring good hold.

A la cuisson, le blanc d'oeuf se solidifie et est indispensable pour obtenir la tenue à chaud. Le procédé utilisé assure finalement la tenue du morceau à froid et lorsqu'on le découpe à chaud, tout en améliorant ses qualités gustatives. When cooked, the egg white solidifies and is essential for keeping it warm. The process used ultimately ensures the piece is kept cold and when it is cut hot, while improving its taste qualities.

L'avantage économique essentiel du procédé est évidemment le faible pourcentage de déchets non utilisés, constitués pour une volaille par les os de la carcasse, des cuisses et des ailes. La peau peut être incorporée à l'émulsion, ou utilisée telle quelle comme enrobage du produit final.The essential economic advantage of the process is obviously the low percentage of unused waste, constituted for poultry by the bones of the carcass, the thighs and the wings. The skin can be incorporated into the emulsion, or used as such as a coating for the final product.

Toutefois, l'émulsion pourrait être constituée de morceaux de la chair de l'animal lui-même, ou même d'un autre animal.However, the emulsion could consist of pieces of the flesh of the animal itself, or even of another animal.

Le procédé s'applique à la chair d'autres petits animaux, avec des adaptations de détail. Par exemple, pour les lapins, on n'utilisera pas la peau t pour les poissons, on n'utilisera ni la peau, ni l'arête centrale t mais lesarêtes latérales, qui restent garnies de résidus de chair après levée mécanique des filets, ainsi que la pulpe qui sort de la machine à lever les filets, serviront à la préparation de l'émulsion.The process applies to the flesh of other small animals, with detailed adaptations. For example, for rabbits, we will not use the skin t for fish, we will not use either the skin or the central edge t but the lateral edges, which remain filled with flesh residues after mechanical lifting of the nets, as well as the pulp which leaves the machine to lift the fillets, will be used for the preparation of the emulsion.

Les proportions des différents constituants du liant composite constitué par l'émulsion, le liant utilisé en charcuterie et le blanc d'oeuf varieront d'un animal à l'autre et ainsi, en fonction de la grosseur des morceaux. The proportions of the various constituents of the composite binder constituted by the emulsion, the binder used in cured meats and the egg white will vary from animal to animal and thus, depending on the size of the pieces.

Claims (4)

RevendicationsClaims 1. Procédé de fabrication de produits alimentaires comportant le mélange de morceaux de chair d'animal désossée (viande ou poisson) avec une émulsion obtenue à partir de chair d'animal ou de sous-produits animaux, caractérisé en ce qu'il comporte les opérations successives suivantes a) malaxage desdits morceaux avec quelques grammes d'un 1. Process for the manufacture of food products comprising the mixture of pieces of boneless animal flesh (meat or fish) with an emulsion obtained from animal flesh or animal by-products, characterized in that it comprises the following successive operations a) kneading said pieces with a few grams of a liant utilisé en charcuterie par kg de chair en mor binder used in charcuterie per kg of flesh in mor ceaux b) mélange de quelques décagrammes d'émulsion par kg de b) mixing of a few decagrams of emulsion per kg of chair en morceaux avec quelques grammes dudit liant et flesh in pieces with a few grams of said binder and quelques grammes de blanc d'oeuf cru c) malaxage des morceaux imprégnés dudit liant au cours de a few grams of raw egg white c) kneading the pieces impregnated with said binder during l'opération a) avec le mélange résultant de l'opération operation a) with the mixture resulting from the operation b). b). 2. Procédé selon la revendication 1, caractérisé en ce que les opérations a) et b) utilisent chacune de 5 à 7,5 g du liant utilisé en charcuterie, tandis que l'opération b) utilise, outre ledit liant, de 20 à 35 g de blanc d'oeuf et de 100 à 200 g d'émulsion par kg de chair en morceaux. 2. Method according to claim 1, characterized in that operations a) and b) each use from 5 to 7.5 g of the binder used in cured meats, while operation b) uses, in addition to said binder, from 20 to 35 g of egg white and 100 to 200 g of emulsion per kg of flesh in pieces. 3. Procédé selon la revendication 1 ou 2, caractérisé en ce que le liant utilisé en charcuterie comprend des polyphosphates et des protéines du lait. 3. Method according to claim 1 or 2, characterized in that the binder used in cured meats comprises polyphosphates and milk proteins. 4. Procédé selon l'une des revendications 1 à 3, caractérisé par une opération d) de stabilisation du produit obtenu en fin dlopération a) dans une enceinte (5) où règne une température comprise entre 0 et -40C environ, préalablement à sa mise en forme.  4. Method according to one of claims 1 to 3, characterized by an operation d) of stabilization of the product obtained at the end of operation a) in an enclosure (5) where a temperature between 0 and -40C prevails, prior to its shaping.
FR8609181A 1986-06-25 1986-06-25 PROCESS FOR THE MANUFACTURE OF FOOD PRODUCTS BY FORMING ANIMAL MEAT WITH A BINDER USED IN MEAT PRODUCTS, EGG WHITE AND AN EMULSION OBTAINED FROM MEAT OR CERTAIN ANIMAL BY-PRODUCTS AND A FOOD PRODUCT OBTAINED BY SAID PROCESS Expired - Lifetime FR2600498B1 (en)

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FR8609181A FR2600498B1 (en) 1986-06-25 1986-06-25 PROCESS FOR THE MANUFACTURE OF FOOD PRODUCTS BY FORMING ANIMAL MEAT WITH A BINDER USED IN MEAT PRODUCTS, EGG WHITE AND AN EMULSION OBTAINED FROM MEAT OR CERTAIN ANIMAL BY-PRODUCTS AND A FOOD PRODUCT OBTAINED BY SAID PROCESS

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FR8609181A FR2600498B1 (en) 1986-06-25 1986-06-25 PROCESS FOR THE MANUFACTURE OF FOOD PRODUCTS BY FORMING ANIMAL MEAT WITH A BINDER USED IN MEAT PRODUCTS, EGG WHITE AND AN EMULSION OBTAINED FROM MEAT OR CERTAIN ANIMAL BY-PRODUCTS AND A FOOD PRODUCT OBTAINED BY SAID PROCESS

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FR2600498A1 true FR2600498A1 (en) 1987-12-31
FR2600498B1 FR2600498B1 (en) 1990-06-15

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3285753A (en) * 1964-03-23 1966-11-15 Armour & Co Method of preparing a poultry product
FR1472494A (en) * 1966-03-22 1967-03-10 Union Carbide Corp Food product formed from various adherent pieces and its manufacturing process
FR2137873A1 (en) * 1971-05-14 1972-12-29 Unilever Nv
US3740235A (en) * 1970-08-13 1973-06-19 Peter Echrich & Sons Inc Method of forming a beef loaf
FR2381479A1 (en) * 1977-02-23 1978-09-22 Unilever Nv PROCESS FOR THE PREPARATION OF RECONSTITUTED MEAT AND PRODUCT OBTAINED

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3285753A (en) * 1964-03-23 1966-11-15 Armour & Co Method of preparing a poultry product
FR1472494A (en) * 1966-03-22 1967-03-10 Union Carbide Corp Food product formed from various adherent pieces and its manufacturing process
US3740235A (en) * 1970-08-13 1973-06-19 Peter Echrich & Sons Inc Method of forming a beef loaf
FR2137873A1 (en) * 1971-05-14 1972-12-29 Unilever Nv
FR2381479A1 (en) * 1977-02-23 1978-09-22 Unilever Nv PROCESS FOR THE PREPARATION OF RECONSTITUTED MEAT AND PRODUCT OBTAINED

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
FOOD TECHNOLOGY, vol. 24, no. 7, julliet 1970, pages 766,775,778,779; D.V.VADEHRA et al.: "The mechanism of heat initiated binding of poultry meat" *

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