FR3128355A1 - Mixture of minced meat and vegetables for making minced steak, meatballs and sausages - Google Patents

Mixture of minced meat and vegetables for making minced steak, meatballs and sausages Download PDF

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Publication number
FR3128355A1
FR3128355A1 FR2111283A FR2111283A FR3128355A1 FR 3128355 A1 FR3128355 A1 FR 3128355A1 FR 2111283 A FR2111283 A FR 2111283A FR 2111283 A FR2111283 A FR 2111283A FR 3128355 A1 FR3128355 A1 FR 3128355A1
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FR
France
Prior art keywords
vegetables
meat
sausages
meatballs
minced
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Withdrawn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
FR2111283A
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French (fr)
Inventor
Nicolas Foloppe
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N Conseil
Original Assignee
N Conseil
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Filing date
Publication date
Application filed by N Conseil filed Critical N Conseil
Priority to FR2111283A priority Critical patent/FR3128355A1/en
Publication of FR3128355A1 publication Critical patent/FR3128355A1/en
Withdrawn legal-status Critical Current

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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
    • 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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products

Abstract

L’invention concerne une Mêlée de viande et de légumes hachés pour fabrication de steak haché, boulettes et saucisses, permettant d’assembler à proportions équitables viande et légumes, eux-mêmes répartis parfaitement entre féculents et légumes verts. Cette mêlée peut être agrémentée de divers composants (fromages, épices, marinades…). La mêlée peut être présentée en forme de steaks reconstitués, saucisses, boulettes, nuggets, paupiette, chair. Elle peut être distribuée de manière crue, fraiche, surgelée ou encore cuite. Ce processus d’assemblage propose au consommateur un produit exclusif, équilibré, permettant de réduire la consommation de viande tout en ayant les valeurs nutritionnelles recommandées par l’OMS. Cette mêlée est exploitable à échelle industrielle de par sa consistance spécifique obtenue grâce aux matières premières choisies, ce qui permet de l’utiliser dans la conception de divers produits (saucisses, farce, paupiettes, etc).The invention relates to a mix of minced meat and vegetables for making minced steak, meatballs and sausages, making it possible to assemble fair proportions of meat and vegetables, themselves perfectly distributed between starchy foods and green vegetables. This melee can be embellished with various components (cheeses, spices, marinades, etc.). The melee can be presented in the form of reconstituted steaks, sausages, meatballs, nuggets, paupiette, flesh. It can be distributed raw, fresh, frozen or even cooked. This assembly process offers the consumer an exclusive, balanced product that reduces meat consumption while having the nutritional values recommended by the WHO. This melee can be exploited on an industrial scale due to its specific consistency obtained thanks to the chosen raw materials, which allows it to be used in the design of various products (sausages, stuffing, paupiettes, etc.).

Description

Mêlée de viandes et légumes hachés pour fabrication de steak haché, boulettes et saucissesMixture of minced meat and vegetables for making minced steak, meatballs and sausages

La présente invention concerne un procédé de fabrication et d’assemblage de viandes et de légumes permettant d’obtenir un équilibre nutritif alimentaire ; ainsi qu’une solution technique d’assemblage de ces matières.The present invention relates to a method of manufacturing and assembling meats and vegetables making it possible to obtain a nutritional balance in food; as well as a technical solution for assembling these materials.

A ce jour, seuls des produits issus d’un assemblage de soja et de divers ingrédients permettent un apport nutritif suffisant et sont réalisables à échelle industrielle. De plus, ceux-ci nécessitent un apport important d’additifs pour permettre la tenue du produit, ainsi que d’exhausteurs de goût afin de le rendre appétant.To date, only products made from a blend of soybeans and various ingredients provide sufficient nutritional intake and can be produced on an industrial scale. In addition, these require a significant supply of additives to allow the product to hold, as well as flavor enhancers to make it appetizing.

L’invention présentée permet l’utilisation de matières premières à l’état naturel, mais également une tenue du produit fini sans utilisation de liants tout en respectant un apport nutritionnel équilibré.The invention presented allows the use of raw materials in their natural state, but also a holding of the finished product without the use of binders while respecting a balanced nutritional intake.

La mêlée de viande et légumes contenant 50% de viande et 50% de légumes est un procédé unique apportant un équilibre parfait entre l’apport de protéines et autres nutriments.The meat and vegetable mix containing 50% meat and 50% vegetables is a unique process providing a perfect balance between the supply of proteins and other nutrients.

La teneur en féculents et légumes verts est elle aussi réalisée en équilibre de 50% pour chaque catégorie. Le choix spécifique des légumes et des viandes choisis, permet la tenue naturelle du produit fini. La mêlée est obtenue par le biais de l’utilisation d’un hachoir à viande. Les viandes sont hachées séparément des légumes, car ces derniers seront hachés plus finement afin d’avoir une cuisson homogène de l’ensemble. Une fois les viandes et légumes hachés, les 2 sont mélangés et assaisonnés voir agrémentés d’ingrédients supplémentaires comme du fromage ou des épices.The content of starchy foods and green vegetables is also achieved in a balance of 50% for each category. The specific choice of vegetables and meats chosen, allows the natural hold of the finished product. Melee is achieved through the use of a meat grinder. The meats are chopped separately from the vegetables, because the latter will be chopped more finely in order to have a homogeneous cooking of the whole. Once the meats and vegetables have been chopped, the 2 are mixed and seasoned or even embellished with additional ingredients such as cheese or spices.

Visuellement, la mêlée laisse apparaitre un marquant de légumes hachés donnant un côté coloré au produit en fonction des légumes utilisés.Visually, the melee reveals a mark of chopped vegetables giving a colored side to the product depending on the vegetables used.

L’invention proposée peut être réalisée de la façon suivante :The proposed invention can be realized in the following way:

  • Hachage de la viande pouvant être réalisé à partir d’une ou plusieurs espèces de viandes à l’aide d’un hachoir à viande muni d’une grille de calibre allant de 4 à 6 selon les besoins et espèces travaillées.Mincing of the meat can be made from one or more species of meat using a meat grinder fitted with a caliber grill ranging from 4 to 6 depending on the needs and species worked.
  • Hachage des légumes à l’aide d’un hachoir muni d’une grille de 2 à 4 selon les légumes et/ou féculents travaillés.Chop the vegetables using a chopper fitted with a grid of 2 to 4 depending on the vegetables and/or starchy foods.
  • Assemblage des légumes et de la viande qui sont ensuite mélangés et assaisonnés dans un mélangeur. Cet assaisonnement permet la conservation du produit fini et l’équilibre gustatif.Assembly of vegetables and meat which are then mixed and seasoned in a blender. This seasoning allows the conservation of the finished product and the taste balance.
  • L’ajout d’ingrédients supplémentaires est possible à l’aide d’un mélangeur selon les gouts et besoins.The addition of additional ingredients is possible using a mixer according to tastes and needs.
  • Il est possible de moduler les types de viandes et légumes travaillés afin d’obtenir un objectif nutritionnel et alimentaire variant selon le consommateur visé (collectivités, régimes spécifiques, croyances religieuses, etc.)It is possible to modulate the types of meat and vegetables processed in order to obtain a nutritional and dietary objective that varies according to the target consumer (communities, specific diets, religious beliefs, etc.)

Le résultat de ce mélange appelé « mêlée » peut être ensuite utilisé tel quel ou travaillé en steak reconstitué, saucisse, boulettes, nuggets, chair, légumes farcis et autres.The result of this mixture called "melee" can then be used as is or worked into reconstituted steak, sausage, meatballs, nuggets, meat, stuffed vegetables and others.

Ce produit peut être commercialisé cru ou cuit, frais ou surgelé, à destination de particuliers ou de professionnels.This product can be marketed raw or cooked, fresh or frozen, for individuals or professionals.

Le procédé répond à un phénomène de société car se veut respectueux de l’environnement et de la santé de par son utilisation économe de la viande tout en satisfaisant les envies des consommateurs.The process responds to a social phenomenon because it is intended to respect the environment and health through its economical use of meat while satisfying the desires of consumers.

Ce procédé d’assemblage de légume et de viande hachés est réalisé au mélangeur avec des proportions de viandes et de végétaux égales. La partie végétale est elle-même équitablement répartie entre légumes et féculents. Cet équilibre permet la tenue du produit sans l’utilisation de liant. Également, la proportion de viande choisie permet un apport de protéine cohérent.This process of assembling minced vegetables and meat is carried out in a blender with equal proportions of meat and vegetables. The plant part is itself evenly distributed between vegetables and starchy foods. This balance allows the product to hold without the use of a binder. Also, the proportion of meat chosen allows a consistent protein intake.

De plus, la méthode de hachage utilisée , différente pour chaque matière utilisée, permet un aspect homogène du produit ainsi qu’une cuisson optimale pour chaque matière de la mêlée.In addition, the chopping method used, which is different for each material used, allows a homogeneous appearance of the product as well as optimal cooking for each material in the mix.

Claims (2)

Procédé de fabrication et d’assemblage de viandes et légumes hachés caractérisé en ce qu’il comprend :
Hachage de la viande au moyen d’un hachoir à viande muni d’une grille ;
Hachage des légumes au moyen d’un hachoir muni d’une grille de calibre inférieur au calibre de la grille dudit hachoir à viande ; et assemblage de la viande et des légumes hachés dans les pourcentages de 50% / 50% au moyen d’un mélangeur ; et ajout d’un assaisonnement ou fromage à l’assemblage obtenu dans le mélangeur.Method for manufacturing and assembling minced meat and vegetables, characterized in that it comprises:
Mincing the meat using a meat grinder fitted with a grill;
Mincing of the vegetables by means of a mincer provided with a grid of a gauge smaller than the gauge of the grid of said meat grinder; and assembling the minced meat and vegetables in the percentages of 50% / 50% by means of a mixer; and adding seasoning or cheese to the resulting blend in the blender. Procédé selon la revendication 1, caractérisé en ce que la partie légumes soit divisée entre légumes verts et féculents de manière équitable.Method according to claim 1, characterized in that the vegetable part is divided equally between green vegetables and starchy foods.
FR2111283A 2021-10-25 2021-10-25 Mixture of minced meat and vegetables for making minced steak, meatballs and sausages Withdrawn FR3128355A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR2111283A FR3128355A1 (en) 2021-10-25 2021-10-25 Mixture of minced meat and vegetables for making minced steak, meatballs and sausages

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR2111283 2021-10-25
FR2111283A FR3128355A1 (en) 2021-10-25 2021-10-25 Mixture of minced meat and vegetables for making minced steak, meatballs and sausages

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FR3128355A1 true FR3128355A1 (en) 2023-04-28

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2715804A1 (en) * 1994-02-07 1995-08-11 Ragoub Lahoucine Pizza-like food prod. prepn., maintaining vitamin(s) and proteins on cooking
WO2007137125A2 (en) * 2006-05-19 2007-11-29 Solae, Llc A protein composition and its use in restructured meat and food products
DE202018100688U1 (en) * 2018-02-08 2018-02-21 Randolf Dose Meat product, in particular a meatball or sausage with the meat product in a sausage skin
US20200093167A1 (en) * 2018-09-20 2020-03-26 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2715804A1 (en) * 1994-02-07 1995-08-11 Ragoub Lahoucine Pizza-like food prod. prepn., maintaining vitamin(s) and proteins on cooking
WO2007137125A2 (en) * 2006-05-19 2007-11-29 Solae, Llc A protein composition and its use in restructured meat and food products
DE202018100688U1 (en) * 2018-02-08 2018-02-21 Randolf Dose Meat product, in particular a meatball or sausage with the meat product in a sausage skin
US20200093167A1 (en) * 2018-09-20 2020-03-26 The Better Meat Co. Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Meat Hybrid: 50% meat/50% vegetables", 11 July 2019 (2019-07-11), XP055958815, Retrieved from the Internet <URL:https://www.orfifoodingredients.nl/publications> [retrieved on 20220908] *
ANONYMOUS: "REWE Introduces 'Better Half' Meat Products With 50% Vegetables | ESM Magazine", 8 July 2021 (2021-07-08), XP055958817, Retrieved from the Internet <URL:https://www.esmmagazine.com/private-label/rewe-introduces-better-half-meat-products-made-50-vegetables-139333> [retrieved on 20220908] *
ANONYMOUS: "What will attract consumers to 'hybrid' meat products? - Just Food", 8 March 2021 (2021-03-08), XP055958826, Retrieved from the Internet <URL:https://www.just-food.com/analysis/what-will-attract-consumers-to-hybrid-meat-products/> [retrieved on 20220908] *
PIETER HERMANS: "Rebel Meat introduces a hybrid hamburger, against waste of materials", 1 March 2020 (2020-03-01), XP055958829, Retrieved from the Internet <URL:https://healthynutritionconference.com/innovation/rebel-meat-introduces-a-hybrid-hamburger/> [retrieved on 20220908] *

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