GB2101465A - Manufacture of sausages and like meat products - Google Patents
Manufacture of sausages and like meat products Download PDFInfo
- Publication number
- GB2101465A GB2101465A GB08215125A GB8215125A GB2101465A GB 2101465 A GB2101465 A GB 2101465A GB 08215125 A GB08215125 A GB 08215125A GB 8215125 A GB8215125 A GB 8215125A GB 2101465 A GB2101465 A GB 2101465A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mix
- meat
- manufacture
- working
- fatty substance
- 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.)
- Granted
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013622 meat product Nutrition 0.000 title claims description 7
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 17
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 5
- 235000015278 beef Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 description 39
- 150000003839 salts Chemical class 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 235000015244 frankfurter Nutrition 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000015255 meat loaf Nutrition 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- A23L13/50—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 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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
Abstract
A process for manufacturing sausage and like goods comprises the working of a quantity of meat to a mix with the appropriate quantity of water or ice and then working a fatty substance, namely a vegetable oil, into a portion e.g. a third of that mix. Then the portions of the mix are reunited, no emulsifier being used during the manufacture of the mix or during working-in of the fatty substance. The finished mix is proportioned or filled into sausage casings and then baked, boiled or smoked. The vegetable oil is preferably sunflower seed oil, and this is worked-in slowly and carefully. preferably at a temperature between 8 and 12 DEG C.
Description
SPECIFICATION
Manufacture of sausages and like meat products
This invention relates to the manufacture of sausages and like meat products.
In particular, the invention relates to a process for manufacturing fresh sausage goods in which first the meat portion is worked with the corresponding quantity of water or ice to a mix, thereafter the corresponding portion of fatty substance is worked into e.g. a third of the mix and thereafter the separated e.g. two-thirds of the mix are put into the mixed composition again, wherein during the manufacture of the mix or during the working-in of the fatty substance there is no addition of emulsifier, the finished mix being the portioned or filled into sausage casings and finally baked, boiled or smoked.
Previously for the manufacture of fresh sausage products without the addition of emulsifiers essentially two processes have been used. The first consists in working beef flesh with some ice and the whole of the quantity of fat, such as lard or dripping, to be worked-in in a cutter at a temperature rising up to 1 50C. Then the remaining ice corresponding to the amount of water to be added in total is mixed in, whereon a temperature reduction takes place to 12-1 30C.
The finally cut mix at this temperature is then passed to further processing e.g. filling and portioning of sausages, or filling into baking moulds for the manufacture of meat loaf.
According to the second process the mix of beef flesh plus water or ice is subjected to the complete cutting process. Then two-thirds of the mix are taken from the cutter and to the amount of mixture remaining in the cutter the corresponding portion of fat is added and worked-in with warming to 200C and using a cutting process with the cutter working at its highest rate. Then the separated two-thirds of the mix are added again to the mix treated with fat, giving a final temperature of the mix of about 1 80C. Further processing then takes place as in the method noted above.
The object of the invention is to manufacture sausage goods which are more wholesome and easier to digest than those which can be made by both of the processes noted above, but wherein carrying out the process itself should take place under conditions which are more favourable for the mix being worked on than in the known processes.
According to the present invention there is provided a process for the manufacture of meat products, which comprises initially comminuting a quantity of meat and corresponding proportion of water or ice to form a mix, abstracting a major portion of the mix, working a corresponding proportion of fatty substance into the remaining minor portion of the mix, recombining the two portions of the mix, the manufacture of the mix and the working-in of the fatty substance being effected without tha additicn of emulsifier, portioning the mix or filling into the sausage casings and finally baking, boiling or smoking the mix, wherein the fatty substance worked in is a vegetable oil and is worked into the mix using slow mixing.
As a result of the fact that in place of pork fat, such as lard, vegetable oil is used as the added portion of fatty substance, fresh sausage goods manufactured in accordance with the invention are essentially more acceptable and easier to digest than the sausage goods previously made, so that these improved sausages and like products are of substantial importance dietetically. A further advantage consists in the fact that vegetable oils are more neutral tasting than lard, so the specific taste of the meat used in the mix comes through better and also the addition of salt, spices and seasonings can be reduced. Because of the more careful working-in, the fibrous structure of the meat is also better maintained, which also gives rise likewise to an improvement in the taste of the sausage or like goods.The consistency of the finished sausages is additionally, after boiling or smoking, more compact than when lard is used.
This is derived on the one hand from the fact that vegetable oil has a higher fat content than lard per unit quantity, so that in the sausage mix lower quantities of vegetable oil relative to higher quantities of meat can be worked in, as well as having a lower proportion of water in it relative to the meat part than the case with sausage goods previously made with lard.
On the other hand, vegetable oil, even in the cooled condition, is more easily and more intimately miscible with the other components of the mix than lard, even if the processing temperature for the mix is raised to 200 C. The lower working temperatures however do not only act advantageously in terms of energy usage, but also act favourably on the storage stability and taste of the finished sausages.
From DE-OS 2 639 177 and 2 317 045 process for the manufacture of sausage goods or meat pastes with an addition of vegetable oil are known, but in both cases the addition of milk albumen as an emulsifier is carried out. In contrast to this it was wholly surprising that one could transfer processes known for the manufacture of sausages using lard without the addition of emulsifiers to processes using vegetable oil, and thereby not only achieved the desired nutrition physiological properties of the sausage, but also improve the taste, since the mixing of the mix can be carried out under conditions more favourable for the meat components.
The present invention envisages manufacture of sausage and like products where the mix is made up from beef, veal, turkey, ham or chicken meat with the addition of a corresponding quantity of water with the vegetable oil. Sausage goods made from such a mix are to be seen as genuine diet sausages, e.g. as a result of their low cholesterol content, their easy digestibility, this being the case quite particularly for chicken meat sausage goods.
The preferred vegetable oil for use in the present invention is sunflower seed oil which is essentially neutral tasting and very easily compatible. However in practice all the vegetable nutritional oils can be used e.g. maize seed oil, groundnut oil or the like.
In accordance with the process of the invention all sorts of fresh sausage types can be manufactured such as e.g. Frankfurter type sausages, Vienna sausages, Saveloys, meat loaf products of various types, Bavarian sausage such as Weisswurst and numerous other sausage types such as Stangenwurst and Kranzextrawurst.
The process according to the invention for manufacturing sausage goods takes place in a fashion that for example beef meat with the addition of the corresponding quantity of water or ice needed in the sausage goods to be manufactured is worked up in a cutter to a mix.
Thereafter a proportion of the mix such as twothirds is taken out of the cutter. The vegetable oil quantity is then mixed in slowly to the remaining portion of the mix, with the cutter operating at its lowest setting, so that the cutting process effected by the knives located therein is almost zero. The vegetable oil is introduced into the mix in cold condition, the working temperature lying in the region between 8 and 120C. Then the portion of the mix previously taken out of the cutter is reunited in the cutter with the remaining portion of the mix with the addition of salt, spices and reddening materials or other additives as desired.
The finished mix is then for example loaded in portions into sausage skins or sausage casings.
These sausages are then boiled or smoked in customary fashion. For the manufacture of meat loaves or pastes the finished mix is filled into pans and baked in these.
Subsequently the composition of mixes for
Frankfurter or Vienna sausages as well as for a turkey hen sausage are given. these being all manufactured in accordance with the process of the invention.
EXAMPLE 1 Frankfurter or Vienna Sausage
50 parts by weight beef
30 parts by weight water or ice
20 parts by weight sunflower seed oil
Per 1 kg beef meat, 3 g salt and per 1 kg oil 1 g salt are used.
EXAMPLE 2 Turkey Hen Sausage
60 parts by weight turkey hen meat
20 parts by weight water or ice
20 parts by weight sunflower seed oil
By way of comparison, the corresponding proportions, were lard used as the fatty substance, in Frankfurter or Vienna sausages would be typically:
43 parts by weight beef meat
30 parts by weight water
27 parts by weight lard these being worked to a mix, wherein per 1 kg beef meat 3 g salt and per 1 kg fat 2 g salt would be used.
Claims (7)
1. A process for the manufacture of meat products, which comprises initially comminuting a quantity of meat and a corresponding proportion of water or ice to form a mix, abstracting a major portion of the mix, working a corresponding proportion of fatty substance into the remaining minor portion of the mix, recombining the two portions of the mix, the manufacture of the mix and the working-in of the fatty substance being effected without the addition of emulsifier, portioning the mix or filling into sausage casings and finally baking, boiling or smoking the mix, wherein the fatty substance worked in is a vegetable oil and is worked into the mix using slow mixing.
2. A process according to claim 1 wherein the mix is at a temperature of between 8 and 1 20C during the working in of the fatty substance.
3. A process according to claim 1 or 2 wherein the major proportion of the mix is substantially two-thirds.
4. A process according to any one of claims 1 to 3 wherein the meat is beef meat, veal, turkey hen or chicken meat.
5. A process according to any one of claims 1 to 4 wherein the vegetable oil is sunflower seed oil.
6. A process for making a meat product according to claim 1 and substantially as hereinbefore described.
7. A meat product made by the process of any one of claims 1 to 6.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT0232281A AT371669B (en) | 1981-05-22 | 1981-05-22 | METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2101465A true GB2101465A (en) | 1983-01-19 |
| GB2101465B GB2101465B (en) | 1984-06-06 |
Family
ID=3532212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08215125A Expired GB2101465B (en) | 1981-05-22 | 1982-05-24 | Manufacture of sausages and like meat products |
Country Status (6)
| Country | Link |
|---|---|
| AT (1) | AT371669B (en) |
| CH (1) | CH655640B (en) |
| DE (1) | DE3219005A1 (en) |
| FR (1) | FR2506125B1 (en) |
| GB (1) | GB2101465B (en) |
| IT (1) | IT1151198B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5011703A (en) * | 1985-06-28 | 1991-04-30 | Chapman Dallas V | Low fat, low cholesterol raw meat product |
| US5116633A (en) * | 1989-07-18 | 1992-05-26 | Trustees Of Boston University | Meat products having a markedly reduced saturated fat and cholesterol content and a markedly increased unsaturated fat content |
| US5118523A (en) * | 1989-06-14 | 1992-06-02 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Meat-based spreadable product |
| ES2229922A1 (en) * | 2003-09-17 | 2005-04-16 | Carnicas Serrano S.L. | Fabrication of sausage free of animal fat consists of cooking, pressing and cooling for treatment with olive oil emulsion |
| ES2238927A1 (en) * | 2004-02-19 | 2005-09-01 | Carnicas Serrano S.L. | Production of fresh high soya animal fat free sausage consists of hydration of soya protein with incorporation of olive oil paste and salt |
| GR20050100401A (en) * | 2005-07-29 | 2007-02-15 | Ιωαννης Αμβροσιαδης | Method for producing fermentation-curing products from finely-cut meat (dry sausages) by direct incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat |
| GR20050100400A (en) * | 2005-07-29 | 2007-02-15 | Ιωαννης Αμβροσιαδης | Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat |
| BE1020436A5 (en) * | 2012-03-09 | 2013-10-01 | Terbeke Pluma Nv | METHOD FOR PRODUCING A HEATED MEAT PRODUCT ON THE BASIS OF VEGETABLE OIL. |
| FR3053875A1 (en) * | 2016-07-13 | 2018-01-19 | Usine Amsellem | SAUSAGE BASED ON BEEF AND VEAL |
| IT201600081878A1 (en) * | 2016-08-03 | 2018-02-03 | Rovagnati S P A | PROCEDURE FOR THE PREPARATION OF A BAG IN LOW FAT CONTENT AND ITS Bagged |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102009038057A1 (en) * | 2009-11-04 | 2011-05-05 | Schön, Rolf | Sausage and cooked sausage comprise liver loaf sausage, meat loaf sausage, and veal loaf sausage |
| DE102016012306A1 (en) * | 2016-10-11 | 2018-04-12 | Karl-Heinz Hornbergs | Composition of firm, crisp, aromatic sausages and method of making same |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3309204A (en) * | 1964-02-14 | 1967-03-14 | Morrell & Co John | Method of preparing a stable sausage emulsion |
| DE2042737A1 (en) * | 1970-08-28 | 1972-03-02 | Schliesser, David, 7959 Unterbalzheim | Low-fat sausage prodn - with addition of vitamins |
| DE2639177A1 (en) * | 1976-08-31 | 1978-03-02 | Hohenester Hermann | Meat paste with low animal fat content - contains emulsion of skimmed milk, vegetable oil and sepd. milk protein |
-
1981
- 1981-05-22 AT AT0232281A patent/AT371669B/en not_active IP Right Cessation
-
1982
- 1982-05-18 CH CH310782A patent/CH655640B/de unknown
- 1982-05-19 DE DE3219005A patent/DE3219005A1/en not_active Withdrawn
- 1982-05-21 IT IT21412/82A patent/IT1151198B/en active
- 1982-05-24 GB GB08215125A patent/GB2101465B/en not_active Expired
- 1982-05-24 FR FR8209309A patent/FR2506125B1/en not_active Expired
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5011703A (en) * | 1985-06-28 | 1991-04-30 | Chapman Dallas V | Low fat, low cholesterol raw meat product |
| US5118523A (en) * | 1989-06-14 | 1992-06-02 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Meat-based spreadable product |
| US5169667A (en) * | 1989-06-14 | 1992-12-08 | Van Den Bergh Foods Co., Division Of Conopco Inc. | Process fro preparing a meat-based spreadable product |
| US5116633A (en) * | 1989-07-18 | 1992-05-26 | Trustees Of Boston University | Meat products having a markedly reduced saturated fat and cholesterol content and a markedly increased unsaturated fat content |
| ES2229922A1 (en) * | 2003-09-17 | 2005-04-16 | Carnicas Serrano S.L. | Fabrication of sausage free of animal fat consists of cooking, pressing and cooling for treatment with olive oil emulsion |
| ES2238927A1 (en) * | 2004-02-19 | 2005-09-01 | Carnicas Serrano S.L. | Production of fresh high soya animal fat free sausage consists of hydration of soya protein with incorporation of olive oil paste and salt |
| GR20050100401A (en) * | 2005-07-29 | 2007-02-15 | Ιωαννης Αμβροσιαδης | Method for producing fermentation-curing products from finely-cut meat (dry sausages) by direct incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat |
| GR20050100400A (en) * | 2005-07-29 | 2007-02-15 | Ιωαννης Αμβροσιαδης | Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat |
| BE1020436A5 (en) * | 2012-03-09 | 2013-10-01 | Terbeke Pluma Nv | METHOD FOR PRODUCING A HEATED MEAT PRODUCT ON THE BASIS OF VEGETABLE OIL. |
| FR3053875A1 (en) * | 2016-07-13 | 2018-01-19 | Usine Amsellem | SAUSAGE BASED ON BEEF AND VEAL |
| IT201600081878A1 (en) * | 2016-08-03 | 2018-02-03 | Rovagnati S P A | PROCEDURE FOR THE PREPARATION OF A BAG IN LOW FAT CONTENT AND ITS Bagged |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2101465B (en) | 1984-06-06 |
| FR2506125B1 (en) | 1986-10-03 |
| ATA232281A (en) | 1982-12-15 |
| CH655640B (en) | 1986-05-15 |
| AT371669B (en) | 1983-07-25 |
| IT8221412A0 (en) | 1982-05-21 |
| DE3219005A1 (en) | 1982-12-09 |
| FR2506125A1 (en) | 1982-11-26 |
| IT1151198B (en) | 1986-12-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20010524 |