HU208620B - Method for producing of meat products - Google Patents

Abstract

Suitable meat is prepd., cured and comminuted. Spices, filling agents and other components are added. The mixt. is placed in boxes, casing or pouches, heat pasteurised and cooled. In the course of or at the end of mixing, the mixt.'s calcium and phosphorus contents is checked and readjusted by addn. of calcium to a calcium to phosphorus ratio of 1:1-3:1 pref. of 2:1

Description

FIELD OF THE INVENTION The present invention relates to a process for the preparation of meat products having anti-osteoporotic properties.

Calcium is the most abundant mineral in the human body, accounting for about 2% of its body weight. 99% of the amount of calcium is in the bones and only about 1% is found in the blood and in the fluid between cells. Although this 1% amount of calcium seems negligible, its presence is vital and therefore fulfills many functions in the body. Ca-ion reduces the permeability of K-ions to all cell membranes and thus reduces their excitability. The concentration of K and Ca ions in the blood mainly determines the excitatory state of the vegetative nervous system, the normal level of excitement of the nerve muscle, the normal heart rate. Ca-deficiency increases the tone of the sympathetic nervous system, causes the blood vessels to constrict and blood pressure to rise. Calcium is also required for the formation of capillary intercellular populations, which contributes to the maintenance of capillary permeability, milk protein formation, blood coagulation, acetylcholine synthesis and release, and is a component of many enzymes and an activator of others. It is understood that the ionic level of blood in the blood is precisely regulated through the coordinated action of the three hormones, and that the whole skeletal skeleton serves as a reserve when food is not provided. It is unfortunate that the food of a civilized man is such that the body is forced to replenish the Cat's need from bone every day.

Calcium hydroxylapatite [Ca ₅ CH (PO ₄ ) ₃ ], 85% to 86% of the amount of lime in the bones, is calcium carbonate, with only a small amount of calcium fluoride and calcium chloride. It is well known that in the bone, the ratio of Ca to P is 2: 1, ie twice as much lime as phosphorus.

For the construction of new bone and the constant rebuilding of existing bone, it would be best to have the same amount of the two elements in the daily diet. Absorption and incorporation (retention) of orally administered Ca and P remains at the most favorable Ca 2: 1 ratio, up to a 1: 1 ratio because of the presence of Ca: P in the magnesium, potassium, sodium and the phosphorus binding of the ammonia formed therein provide the right balance. Excess Ca may be excreted as dicalcium phosphate at a ratio of 1.3: 1.

However, the civilized person introduces Ca into the body only 0.3: 1 in relation to the amount of phosphorus consumed in daily food, which means that faecal excretion can only be assured by relying on daily serum calcium and bone stores. With a loss of just 20 mg daily, the loss is only 7.5g in a single year, but hundreds of grams in decades, and it is almost legal to have a 50% thinning rate of bone by age 60. Bone sizes remain the same, only losing their strength. The fractured bone cannot withstand the load, compression damage occurs, and the resulting cracks heal with reactive calcification of healing purpose. Obviously, these "calcifications" are not the unpolluted signs of excess lime, but early signs of osteoporosis.

Inadequate feeding of cartilage through broken bone, disruption of the regeneration balance of the flesh, loss of cartilage layer, continuity deficits, and eventually damage to the soft tissues. This produces arthrosis in the joints and spinal column tissues.

To overcome these problems, calcium formulations are known which, when administered in a specific manner, eliminate the rarity and prevent osteoporosis. From a public health perspective, this therapy can be considered disadvantageous because it is up to the individual whether or not to take preventive measures. Even if an individual realizes the need to take preventive calcium, everyone cannot be expected to have the self-discipline to take advantage of what they are familiar with.

U.S. Pat. No. 4,603,054 discloses a process wherein the meat product is treated with a gel of a combination of glucosamine and a Ca salt to improve the structure of the stock. However, this procedure results in a small amount of Ca that is completely negligible in preventing or curing osteoporosis.

It is an object of the present invention to provide a solution that ensures that people, on a nationwide or social scale, obtain a quantity of lime that maintains a favorable phosphorus-lime ratio in the human body.

The invention is based on the discovery that when a calcium compound, such as CaCO ₃ , is mixed into a mass nutrition product, it enters the human body at a "forced pathway" so that the need for lime can be assured automatically. It is further recognized that meat products, i.e. meat consumption, are crucial in the diet of osteoporosis diets, due to their very poor Ca-P ratio, essentially because we eat meat without bone. Carnivorous animals live only on flesh, but not osteoporosis, because the soft, spongy bones are eaten together with the meat. The Ca-to-P ratio of boneless carcass is below 0.1 for any type of meat. In fillings, sausages and similar meats, the ratio is slightly better because the meat used to make them is scraped off the bone, leaving little scraps of bone.

It has been discovered that meat products such as fillings, canned food, breaded products can be readily incorporated into Ca or CaCO _{3 in} powder form during the manufacturing process and distributed to such an extent that

EN 208 620 Β is not organically detectable in the final product. In meat products, there is no difference in taste, odor or visual appearance compared to CaCO ₃ blending, and CaCO ₃ , although insoluble in water, is converted to a compound that can be absorbed when exposed to gastric hydrochloric acid.

Based on the above findings, the object of the present invention has been solved by a process wherein the raw meat is prepared, optionally marinated, minced, mixed with spices and / or fillers or other components, optionally in a container such as a can, packing, heat-treating and cooling, characterized by determining the calcium and phosphorus content of the crude mass, preferably prior to the mixing operation, and mixing a phosphorus grade calcium compound with a particle size of 1.5 microns to wherein the weight ratio of calcium to phosphorus is 1: 1 to 3: 1, preferably about 2: 1.

Meat preparation refers to the usual operations in the meat industry, such as cutting blood vessels, fat layers, membranes, tendons, bones, skin, etc. Remove.

The purpose of the heat treatment is usually sterilization or pasteurization. P and Ca can also be determined by mixing; this means taking a sample of the partially mixed mass as the basis for analysis.

In a preferred embodiment of the process, the calcium compound is mixed with CaCO ₃ precipitate of 1-5 microns and / or limestone flour and / or calcium magnesium carbonate.

According to another aspect of the invention, the calcium compound is admixed to the mass together with sodium chloride.

Lime supplementation in meat products could be strictly speaking up to a 1: 1 Ca-P ratio, but with the other unfavorable Ca-P components of daily food intake, adjusting all meat products to a Ca: P ratio of about 2: 1 desirable. A Ca ratio above 3: 1 is already at the expense of the enjoyment value of the final product.

Pharmaco-grade CaCO ₃ precipitate or limestone meal of approximately pure purity may be added to the meat products.

The invention will now be described in more detail by way of examples.

Example 1

We produce poultry veal as follows:

Separation of bone-in poultry meat to produce meat pulp and prepare an emulsion of poultry fat. The meat pulp, emulsion, additives and spices are weighed according to a known recipe. The components are added to a cutter, mixed with each other and crushed.

The content of phosphorus and calcium in the mixture is determined, resulting in:

For a mass of 100 kg, 1.50 kg of limestone flour should be added to give a calcium-phosphorus ratio of 2: 1.

With this in mind, the product is prepared according to the following formula:

poultry meat pulp 62.00 kg ice 20.00 kg emulsion 13.75 kg nitrite pickling salt 1.50 kg spices 1.20 kg lime flour 1.50 kg ascorbic acid 0.05 kg

Total weight: 100.00 kg

Thus, CaCO ₃ is added to the mass in the form of a powder in the pellet range of 1 to 5 microns, a pharmaceutical grade limestone powder, preferably together with the pickling salt, and thoroughly mixed with the other components.

The mixture, i.e. the mass containing CaCO ₃ , is filled into a 22 mm diameter cellophane artificial gut or a 23 mm diameter digestible intestine. Approx. We make it 12-13 cm long. This is followed by sticking, showering and then placing on a smoking frame, followed by heat treatment in an automatic cooking and smoking apparatus. The cooked poultry quail is cooled in an evaporative cooler and the sausages are cut off one by one with scissors from the smoking box. After packaging, the finished product is stored in a refrigerator at 0-5 ° C until shipped.

Example 2

We prepare poultry paris by the following procedure:

In this case, too, the first step is to prepare the meat pulp by separating it and then to make an emulsion of poultry fat. In the next step, according to a formula known per se, the components to be used are weighed. This operation is followed by shredding and mixing in the cutter. The mixed material was examined and it was found that to adjust the 2: 1 Ca: P ratio, 1.05 kg CaCO ₃ precipitate was added to 100 kg Paris mass. The dosing is done in the cutter in the form of a powder in the range of 1-5 microns.

With regard to εσε, we manufacture according to the following formula:

poultry meat pulp 57.00 kg ice 17.30 kg emulsion 22.50 kg spices 2.10 kg

CaCO ₃ precipitate 1.05 kg ascorbic acid 0.05 kg

Total weight: 100.00 kg

The mass obtained by thoroughly mixing the above components is filled into a 75 mm diameter artificial, impermeable, water and vapor impermeable casing, and an automatic closure machine of approx. 2.50 kg rods are sealed. After botching and showering, it is placed on a smoking frame. The heat treatment is carried out in an automatic cooking-smoking machine. The product was cooled in an evaporative cooler, then packaged and stored at 0-5 ° C until shipped.

HU 208,620 Β

Example 3 Stuffing stuffs known as "golden livers" are prepared according to the following formula:

poultry meat pulp 34,85 kg emulsion 35,00 kg pig liver 16,50 kg calf liver 8,00 kg ice 2,00 kg nitritic pickling salt 1,70 kg spices 1,10 kg

CaMg carbonate 0.80 kg Ascorbic acid 0.05 kg

Total weight: 100.00 kg

The amount of CaMg carbonate (dolomite flour) in this formula was determined by determining the content of phosphorus and calcium in a mixture of meat pulp emulsion-liver additives and adjusting the 2: 1 calcium-phosphorus ratio. the required calcium supplement requirement was 0.80 kg per 100.0 kg mass. The CaMg carbonate is added as a powder in the range of 1-5 microns and mixed homogeneously in the mass and then filled into a 60 or 40 mm diameter artificial casing that prevents water, steam and smoke. Closure of the artificial gut is followed by a whip, shower and then a smoking box. The product is then heat treated in an automatic cooking-smoking machine and cooled in an evaporative cooler. After packaging, store the product in a refrigerator at 0-5 ° C until shipping.

An advantage of the invention is that it allows masses to automatically absorb the amount of lime that is optimal for the body through daily nutrition and thus plays a major role in the treatment of osteoporosis and in preventing osteoporosis. (There is no ethical problem with 'compulsion', since chlorination of drinking water, iodination of table salt, etc. in many countries is not required without consumer consultation.) There is an obvious advantage that the calcium preparation does not have to be separately marketed, prescribed, purchased, prescribed but simply, unnoticed by the human body. Finally, we mention the advantage that calcium carbonate greatly improves the stock and water-binding capacity of its products.

The invention is, of course, not limited to the above process examples, but may be practiced in many ways within the scope of the claims.

Claims (1)

PATENT CLAIMS A process for the preparation of meat products, in particular fillings, canned food, canned food, semi-finished and ready-to-cook products, wherein the raw meat is prepared, optionally marinated, minced, mixed with herbs and / or fillers or other components, optionally in a container. for example, filling into a box, intestine or sachet, heat treating and cooling, characterized in that, preferably prior to the mixing operation, The calcium and phosphorus contents of 25 raw masses and pharma- ceutical grade calcium compounds of a particle size of 0.1 to 10 microns are added to the mass so that the weight ratio of calcium to phosphorus is 1: 1 to 3: 1, preferably about 2: 1. be. 30 2. The method of claim 1, wherein the calcium compound is a particle size of 1-5 microns precipitate CaCO ₃ and / or coarse aggregate and / or calcium magnesium carbonate is mixed with the mass. 3. A process according to claim 1 or 2, wherein the calcium compound is mixed with the sodium chloride together with the mass.