IES74153B2 - Food products - Google Patents

Abstract

This invention relates to secondary meat-based food products such as black and white puddings and the like. The food products of the invention have the ability to remain intact when subjected to high cooking temperatures.

Description

FOOD PRODUCTS This invention relates to food products. In particular, it relates to secondary meat-based food products such as black and white puddings and the like.

Black and white puddings are well-known. They are akin to sausages but, unlike sausages, are not contained in a casing. The main disadvantage of conventional puddings is that when they are subjected to high cooking temperatures, particularly deep fat frying, they fall apart.

It is therefore an object of the invention to provide secondary meat-based products, such as black or white pudding or the like, which have the ability to withstand high cooking temperatures.

It has now surprisingly been found that the ' incorporation of animal rinds into secondary meat-based products, such as black or white pudding or the like, during manufacture confers on them the ability to remain intact when subjected to high cooking temperatures.

According to the present invention there is provided a secondary meat-based product such as black pudding or the like obtainable from the following: (1) from 20 to 50% w/w raw animal fat; 874 15 3 - 2 (2) from 5 to 20% w/w raw animal meat; (3) from 1 to 10% w/w raw animal rinds; (4) from 3 to 10% w/w dried animal blood; (5) from 20 to 50% w/w water; and (6) from 5 to 20% w/w binding agent; and optionally (7) from 1 to 10% w/w onion or the like; and/or (8) from 1 to 10% w/w seasoning; and/or (9) from 0.1 to 3% w/w proteinate.

Preferably the secondary meat-based product is black pudding obtainable from the following: (1) from 25 to 35% w/w raw animal fat; (2) from 10 to 15% w/w raw animal meat; (3) from 2 to 5% w/w raw animal rinds; (4) from 4 to 6% w/w dried animal blood; (5) from 25 to 35% w/w water; (6) from 8 to 15% w/w binding agent; (7) from 2 to 6% w/w onion; (8) from 2 to 6% w/w seasoning; and (9) from 0.1 to 3% w/w proteinate.

The invention also provides a secondary meat-based product such as white pudding or the like obtainable from the following: (1) from 30 to 80% w/w raw animal meat; (2) from 10 to 30% w/w raw animal rinds; (3) from 1 to 10% w/w water; and (4) from 5 to 15% w/w binding agent; and optionally (5) from 1 to 10% w/w onion or the like; and/or (6) from 1 to 10% w/w seasoning; and/or (7) from 0.1 to 4% w/w proteinate.

Preferably, the secondary meat-based product is white pudding obtainable from the following: (1) from 55 to 65% w/w raw animal meat; (2) from 15 to 25% w/w raw animal rinds; (3) from 2 to 5% w/w water; (4) from 8 to 12% w/w binding agent; (5) from 2 to 6% w/w onion; (6) from 2 to 6% w/w seasoning; and (7) from 0.1 to 3% w/w proteinate.

The invention further comprises a process for the manufacture of a secondary meat-based product as described above, the process comprising: (a) cooking the raw animal meats and fat if present; (b) cooking the rinds separately at a temperature of from 90°C to 110°C; (c) mixing the cooked meat, fat if present and rinds, adding the remaining ingredients and processing the resulting product in a manner known per se.

Preferably, the animal parts used in the present invention are derived from a pig.

Any suitable binding agent may be used, ruskmeal being particularly preferred.

The term secondary meat as used herein includes animal parts such as head, hock, jowls, lungs, ears, rinds, etc., which parts might not generally be commercially available for direct human consumption.

The invention is illustrated by the following Examples.

In the following Examples, all of the animal parts are obtained from a pig.

EXAMPLE I Preparation of Black Pudding Ingredients kg (lbs) Port Fat 36.28 (80) Pork trim 4.54 (10) Bacon trim 2.72 (6) Lungs 1.81 (4) Rinds 3.40 (7.5) Blood 5.44 (12) Total Water 33.56 (74) Ruskmeal 10.88 (24) Fibrosol 0.23 (0.5) Onion 3.63 (8) Seasoning 6.80 (15) The lungs were cut into small pieces and together with the pork fat, trims and lungs, all at a temperature of 2°C, were placed in an open boiler of water at a temperature of 96°C and cooked until the fat reached about 62°C (approximately 1¼ hours). The meats were then removed from the boiler and allowed to cool.

The rinds were cooked separately in 0.91 kg of the water containing Fibrosol (Fibrosol is a trade name for proteinate) at 100°C for 1 hour. The cooked rinds were then removed to dishes and cooled.

The dried blood was mixed with 32.65 kg of the water and left to stand at room temperature for 30 minutes.

After cooling, the cooked meats and rinds were placed in a chopping bowl and chopped at full speed for eight revolutions·of the bowl. The ruskmeal, onion and seasoning were then added to the bowl. The bowl direction was reversed and the ingredients chopped at low speed for a further eight revolutions of the bowl. When the desired consistency was obtained, the mixture was emptied into a bin, the temperature of the mixture being about 36°C. The blood/water was then added to the bin and the ingredients were mixed by hand.

The mixture was transferred to a filling machine at a temperature of 25°C and filled into Nalo (Trade Mark) casing having a diameter of 45 mm and a length of 1 metre. The filled casings were put on racks, placed in a steam cooker and cooked for 1 hour at 84°C. They were then removed from the steam cooker, re-racked and refrigerated overnight. The casings were removed from the puddings at lrC and the puddings cut into the required weights, boxed and blast frozen at -35°C for hours. They were then stored in a holding deepfreeze at -10°C until required.

The black pudding prepared remained intact when deep fat fried at a temperature of about 165°C.

EXAMPLE II Preparation of White Pudding Ingredients kg (lbs) Head Meat 11.33 (25) Hock meat 12.24 (27) Jowl 4.54 (10) Bacon trim 6.35 (14) Rasher trim 6.80 (15) Ears 2.27 (5) Rinds 15.87 (35) Water 2.27 (5) Ruskmeal 7.71 (17) Fibrosol 1.36 (3) Onion 1.81 (4) Seasoning 1.81 (4) The ears were cooked in an open boiler of water at 96°C for at least two hours. The remaining raw meats, all at a temperature of 1°C, were then added to the boiler and cooked until they reached a temperature of about 73°C (approx. 1% hours). The meats were then removed and cooled.

The rinds were cooked in the water (2.25 kg) containing Fibrosol at a temperature of 100°C for one hour, removed to dishes and cooled.

After cooling, the cooked meats were minced in a mincer with a 2 mm plate. The minced meat was transferred to a chopping bowl, the rinds were added and all ingredients chopped at full speed for 10 bowl revolutions. Additional Fibrosol may be added during chopping if necessary to achieve the correct consistency. The ruskmeal, onion and seasoning were then added and the ingredients chopped at low speed for a further 8 revolutions of the bowl.

The mixture was transferred to a filling machine at a temperature of 25°C and filled into Nalo casing having a diameter of 45 mm and a length of 1 metre.

The filled casings were wrapped for refrigeration at a temperature of 2°C and left for three days to mature. The casings were then removed from the puddings (1°C) which were cut into the required weights, boxed and blast frozen at -35°C for 24 hours and subsequently stored in a holding deepfreeze at -10°C until required.

The white pudding prepared remained intact when deep fat fried at a temperature of about 165°C.

Claims (5)

CLAIMS 1. (1) from 30 to 80%, preferably 55 to 65%, w/w raw animal meat; (1) from 20 to 50% animal fat;

1. A secondary meat-based product, especially black pudding, obtainable from the following: 2. (2) from 10 to 30%, preferably 15 to 25%, w/w raw animal rinds;

2. A secondary meat-based product, especially white pudding, obtainable from the following: (2) from 5 to 20%, animal meat;

3. A secondary meat-based product according to claim 1 or 2, wherein the animal used is a pig, and/or the binding agent is ruskmeal. (3) from 1 to 10%, preferably 2 to 5%, w/w water; (3) from 1 to 10%, animal rinds;

4. A process for the manufacture of a secondary meat-based product according to any of claims 1 to 3, which process comprises: (a) cooking the raw animal meats and fat if present; (b) cooking the rinds separately at a temperature of 5 from 90°C to 110°C; (c) mixing the cooked meat, fat if present and rinds, adding the remaining ingredients and processing the resulting product in a manner known per se. (4) from 5 to 15%, preferably 8 to 12%, w/w binding agent; and optionally (5) from 1 to 10%, preferably 2 to 6%, w/w onion or the like; and/or (6) from 1 to 10%, preferably 2 to 6%, w/w seasoning; and/or (7) from 0.1 to 3% w/w proteinate. (4) from 3 to 10%, animal blood; (5) from 20 to 50% (6) from 5 to 20%, agent; , preferably 25 to 35%, w/w raw preferably 10 to 15%, w/w raw preferably 2 to 5%, w/w raw preferably 4 to 6%, w/w dried , preferably 25 to 35%, w/w water; preferably 8 to 15%, w/w binding and optionally (7) from 1 to 10%, preferably 2 to 6%, w/w onion or the like; and/or (8) from 1 to 10%, preferably 2 to 6%, w/w seasoning; and/or (9) from 0.1 to 3% w/w proteinate.

5. A secondary meat-based product or a process for the manufacture of same, substantially as herein described with reference to the Examples.