JP2001046022A - Meat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a meat composition comprising means and fat powder, having favorable color and/or suitability, and substantially causing no change in the original means ingredients as well. SOLUTION: This meat composition is obtained by including (A) means and (B) pref. 1-30 wt.%, based on the component A, of fat powder consisting mainly of (i) fat, (ii) carbohydrates and (iii) protein; wherein the component A is pref. meat freed from bone mechanically or the like, in particular white meat derived from fish, poultry or calf; the component B contain pref. 10-80 wt.%, esp. 50-80 wt.% of the component (i), which is preferably selected from wholly or partly hardened fat or oil; and when the weight ratio (i)/(iii) is high, the component B preferably includes an emulsifier additionally. The meat composition may also include herd, grain flour, food additive, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meat composition, and more particularly to a meat composition from which bone has been removed, and which exhibits good suitability in terms of appearance, particularly its color.

[0002]

BACKGROUND OF THE INVENTION The consumption of so-called white meat from poultry (eg chickens, turkeys), fish or calves is increasing rapidly. This is true not only when applying high-end products such as chicken fillets and roll meats, but also in the field of finely chopped meat products such as fish sausage, fish stick or chicken sausage. In this latter application, it is desirable for economic reasons to use less high quality white meat, such as boneless meat, so-called mechanically deboned meat. However, such meats contain relatively high amounts of unwanted pigments (hemoglobin) from blood vessels present in the transition zone between bone and meat. The functionality of this meat is usually not inferior to other white meats. Thus, a product that is considered to remain white on optional heating, plus meat that has been mechanically deboned, becomes somewhat red without any means, which means an undesirable adverse effect. It is.

Various methods have been proposed to eliminate such disadvantages. Meat processing (August issue 198
5 years, p. 85) states that sufficient whiteness can be obtained by using calcium caseinate in a chicken nugget using MDP (poultry meat deboned mechanically).
It is described that this can be substituted for titanium dioxide. The effect of calcium caseinate is certainly limited over time. In the final product, calcium caseinate has been converted to dissolved and ineffective sodium caseinate.

Poultree Science 71 (199)
2) 1221 describes a method of washing a mechanical deboned chicken meat with a 0.5% aqueous solution of sodium bicarbonate and then isolating the remaining bone and vascular remnants.

Yang and Fronning (Journal of Matsusur Hood 5 (1994) 221 washed with a 0.5% by weight sodium bicarbonate solution or a 0.1 m NaCl solution. Poultry Science 69 (199)
0) On page 307, the bicarbonate washed mechanical deboned chicken meat is further treated with spray dried egg protein.

[0006] James and Mac Kleden have proposed bleaching mechanical deboned meat with a 0.85% hydrogen peroxide solution (FSTA 1997 9 8R41).
0). Most of these methods have the disadvantage that the meat is diluted and meat components are lost.

[0007]

It is an object of the present invention to provide a meat composition having a good appearance, in particular a meat composition comprising mechanically deboned meat. It is another object of the present invention to provide a meat composition that has good color and / or applicability and that causes little or no change in the original meat components. Yet another object of the present invention is to provide a meat composition having good appearance and / or applicability that has not been achieved by washing or bleaching meat.

[0008]

SUMMARY OF THE INVENTION The present invention is based on the surprising discovery that these and other objects can be achieved by adding fat, carbohydrate and protein based fat powders. The present invention therefore provides the first
As an embodiment of the present invention, there is provided a meat composition comprising meat and a fat powder based on fat, carbohydrate and protein.

Surprisingly, such meat compositions, especially those based on mechanically deboned fish, veal or poultry, have very little red color and adversely affect the functionality and quality of the meat. It has been found that it is extremely acceptable to consumers without receiving it.

The composition according to the invention in its simplest form consists of meat and fat powder. The meat may be entirely or partially mechanically deboned. The advantages of the present invention are most apparent when using mechanical deboning meat. In addition to these components, the composition may further contain other components commonly used in the various compositions described above, for example, herbs, cereal flours, food additives, and the like.

Fat powders are used in the food world, for example, ice cream powders, dry soups and sauces,
Widely used for mousse powder, coffee cream, etc. Such fat powders are mostly dry oil-in-water emulsions and consist of at least fat, carrier and stable emulsifier / emulsifier, and protein. In the fat powder used in the present invention, fat is preferably the main factor. Its content can vary between 10% and 80%. 1
If the amount is less than 0%, the functionality is sharply reduced, and if the fat content is more than 80%, it is difficult to achieve the object of the invention.
Preferably the fat content is between 35% and 80%, especially between 50% and
80% is preferred.

[0012] In view of the intended use (food), this fat must be of food grade. Preferred are highly hardened fats. Because it is less sensitive to fatty acidification. In some cases, antioxidants may be added to increase oxidative stability. Known chemical antioxidants, such as butyl hydroxyanisole (BHA), butyl hydroxytoluene (BHT)
Besides, natural antioxidants such as, for example, tocopherol, lactoferrin or rosemary extract can also be used. A further advantage is that the naturally occurring fats in meat are also protected against oxidation.

It is preferred to start from so-called non-lauric fats, ie fats which do not contain C-12 fatty acids. Particularly preferred are palm oils or soybean oils, especially those hardened. In the applications described above, laurinfat tends to impart an undesirable taste.

[0014] Carriers are preferably used as carrier materials. Well known and widely used carbohydrates are (pre-gelatinized) starch, maltodextrin, glucose syrup, milk sugar. Preferably, carbohydrates with low reducing sugars are used.

Using a sugar such as maltodextrin,
It has been found that the meat composition of the present invention is advantageous in terms of color retention when further processed. Suitable as emulsifiers / stabilizers are proteins. Preferred are food proteins such as milk protein (caseinate), way protein, soluble wheat protein, soy protein. In addition to such basic ingredients, the functionality of the powder may be further increased by adding additional emulsifiers, stabilizers and wetting agents.

If the ratio of fat to protein is high, it is desirable to further use an emulsifier. Suitable emulsifiers are all emulsifiers which are suitable for human food. Additional wetting agents can be added to ensure sufficient solubility, especially at low temperatures of use. For this purpose, short-chain fats (so-called medium-chain triglycerides with so-called MCT oil C4-C10 fatty acids) are used. An additional advantage is that these fatty acids are saturated and do not cause oxidation.

In preparing these fat powders,
In most cases, the starting material is an aqueous suspension or solution of carrier material and protein, which is heated to a temperature above the melting point of fat. 65-80 ° C is preferred. In that case, sterilization is performed at the same time.

The fat and other ingredients are added here with stirring. The whole is homogenized at 70 ° C. to the desired homogeneity as well as the fat globule size distribution. The solids content of the suspension is preferably 40-70%.

Here, spray drying is immediately performed. Preferred are conventional dryers which operate on the principle of wheel or nozzle automization. After drying, the warm flour is cooled in a fluidized bed, preferably by forced cooling, so that good crystallization of the fat occurs quickly. The fat powder thus obtained is directly mixed with poultry, fish or veal which have been mechanically deboned to produce a product with a distinctly less reddish color. This product can be stored in a deep freezer or refrigerator until it is used in a conventional manner. Fat powder is also applied simultaneously with the processing of mechanical deboned meat in applications such as sausage.

The effectiveness of the fat powders of the present invention can be determined by color comparison, ie, visual and qualitative quality comparisons, and by quantitative mechanical measurements, for example using a Hunter Lab colorimeter. Hereinafter, the present invention will be described with reference to examples.

EXAMPLE 1 75% fat was added to chicken meat, which had been mechanically deboned.
Fat powder containing 15% milk sugar, 10% milk protein was added at 5, 10 and 20% respectively and mixed carefully.

When the color of these mixtures was visually determined,
The addition of this fat powder turned out to be whiter. This was confirmed by measurements using a Hunter Lab colorimeter.

[0022]

Example 2 9.18 kg with a cutter (Lasca, type KT-45)
Of the chicken fillet, then 45 g of sodium phosphate, 270 g of sodium chloride, and 1.
6 g of sodium nitrite were added.

2.4 kg of ice was added to the mixture, and the cutter treatment was continued until a homogeneous mass was obtained. Then, 3 kg of chicken skin was added and the cutter process was started again and continued until homogeneous. At this final stage, flavoring agents, antioxidants and / or preservatives can be added if desired. In this example, such an additive was not added in order to properly show the effect of the fat powder. The resulting mixture was degassed and filled into (artificial) sausage casing. This mixture can also be filled.

The sausage obtained was sealed and heated in a water bath at 80 ° C. until the core temperature reached 70 ° C. The can is heated at 110 ° C. for 45 minutes. After cooling in cold water, preferably after storage for 1 day, the sausages obtained were evaluated. The sausage was cut with a sharp knife and the cut surface was judged for color both visually and using a Hunter colorimeter, and consistency was examined. Table 1 shows the measured data.

[0026]

[Table 1]

Example 3 A chicken sausage was prepared in the same manner as in Example 2, but in this example, a part of the chicken fillet was replaced with chicken meat from which bone had been mechanically removed. 20% and 40% chicken fillets were replaced respectively. The chicken sausage obtained was clearly less white and reddish than the sausage of Example 2. Quantitative Hunter Lab measurement data is included in Table 1.

Example 4 In this example, the chicken fillet was partially mechanically deboned chicken meat, 75% fat, 15% milk sugar and 1 part.
Figure 4 shows the preparation of a fat powder-substituted chicken sausage containing 0% milk protein. In the example where 20% chicken fillet was replaced, 5% fat powder was added, and in the case where 40% chicken fillet was replaced, 10% fat powder was added.

A chicken sausage was made with this recipe as in Example 2. The measurement data of these sausages is also shown in Table 1.

5) 6000 g in a cutter (Lasca, type KT-45)
The cod was shredded and immediately added 210 g of salt and 6000 g of milk. 1410 g of ice was added to the mixture and the cutter process was continued until a more homogeneous mass was obtained. Next, 450 g of soybean oil, herbs and 900 g of starch were added and again homogenized by cutter processing. The resulting mixture was degassed and filled into (artificial) sausage casing. Seal the sausage thus obtained,
Heat at 80 ° C. for 1 hour with steam. After cooling in cold water and storing for at least one day, the sausages were color checked both visually and using a Hunter colorimeter and checked for consistency. Measurement data is summarized in Table 2.

[0031]

[Table 2]

Example 6 Similar to Example 5, fish sausage was made using the fat powder from Example 4 instead of soybean oil. The quantitative test data is shown in Table 2.

Example 7 In an experiment similar to Example 5, cod pollack was used instead of cod. The measured data is shown in Table 2.

Example 8 In the same manner as in Example 6, an experiment was carried out again using a cod instead of cod. The measurement data is shown in Table 2.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Westerbeck Johannes Martinas Maria The Netherlands 5346 Double Os Hornas 92 92 Reference) 4B042 AC02 AD03 AE01 AG07 AH01 AK06 AK07 AK09 AK15 AP14 AP17 AW06

Claims (15)

[Claims] 1. A meat composition comprising meat and a fat powder based on fats, carbohydrates and proteins. 2. The composition according to claim 1, wherein the fat powder comprises from 10 to 80% by weight of fat. 3. The composition according to claim 1, wherein the fat is selected from fully or partially hardened fats and oils. 4. The composition according to claim 3, wherein the fat is selected from hardened palm oil, soybean oil, and hardened animal fat. 5. The composition according to claim 1, wherein the meat is optionally mechanically deboned meat. 6. The composition according to claim 1, wherein white meat, preferably white meat derived from fish, poultry or calf is used. 7. The composition according to claim 1, wherein the amount of the fat powder is 1 to 30% by weight based on the weight of the meat. 8. Meat, characterized by mixing fat, carbohydrate and protein based fat powder with meat.
Method of improving the color of white meat, especially mechanical deboning. 9. The method according to claim 8, wherein the fat powder comprises from 10 to 80% by weight of fat. 10. The method according to claim 8, wherein the fat is selected from fully and partially hardened fats and oils. 11. The method according to claim 10, wherein the fat is selected from hardened palm oil, soybean oil, and hardened animal fat. 12. The method according to any of claims 8 to 11, wherein the meat is optionally mechanically deboned meat. 13. The method according to any one of claims 8 to 12, wherein white meat, preferably white meat derived from fish, poultry or calf is used. 14. The method according to claim 8, wherein the amount of the fat powder is 1 to 30% by weight based on the weight of the meat. 15. A method for improving the color of white meat using fat, carbohydrate and protein based fat powders.