JPH05505098A - Low calorie meat products and their manufacturing method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Low calorie meat products and their manufacturing method field of invention The present invention relates to low calorie meat products comprising vegetable fat substitute ingredients.

More specifically, the low calorie meat products of the present invention can be ready-to-cook or ready-to-cook is or forms part of a ready-to-eat meal . Furthermore, a method for producing a low calorie meat product is provided.

Background of the invention More and more consumers are demanding meat products with lower calorie content (X).

This requirement is due to the high consumption of animal fats, especially fats with a high proportion of saturated fatty acids. In the scientific literature, it is associated with the development of cardiovascular disease, such as the development of cardiovascular disease. It is supported by collecting evidence that Pond health associated with high-fat meat products The concern is that they have a high cholesterol content, and that the salt naturally removes water from the meat. Added to improve binding properties as it helps extract the binding component myosin The amount of salt added is relatively high. Furthermore, the majority of consumers , water binders, including emulsifying additives and less well-tolerated antioxidants. Be aware of meat products containing chemical additives.

However, the presence of fat in traditional meat products may be due to their texture and flavor. and have the desired impact. (Thus, meat products with substantially reduced fat content 1 are They tend to be dry, tough, and not very juicy, and consumers are concerned about their fat content. would prefer a product that has a flavor that is not as good as a similar product with a higher . In some countries, for example, breakfast sausages with a fat content of 35% or less The flavor may not be very good depending on the dryness and chewiness. It is considered. Wirth [Fleischwirtshaft (F) leischwirtschaft), 1988.68.1153-1156] In a recent publication by preparation of meat products with reduced fat content requires specific processing techniques. It is argued that By applying such techniques, we can follow Worth above. This means, for example, that the fat content can be reduced without reducing the texture and flavor of the product. Frankfurt sausages as low as 10% or with a maximum fat content of 15%. It is possible to prepare liver sausage. Worth is that there is no fat. A more preferred way to offset the technical effects of Whether it is enhanced myosin activation and the addition of flagenic substances and water, Indicated.

Many attempts have been made to reduce the fat content in meat products.

The above publication teaches that by adding water and water binding enhancers to high fat product mixtures, An example of one research method that can easily reduce or “dilute” high fat percentages It is. Another example is cellulose elastomer added at concentrations up to 15% with added water. G disclosing the addition of a dry gelling agent consisting of gelatin and easily digestible carbohydrates. Up to 11 parts by weight of gelation product containing B1423608 and consistency and consists of 1 to 04 parts by weight of an alkaline substance and 15 to 50 parts by weight of water. E discloses a method for producing processed ground meat food by adding alkaline gel to ground meat. Seen in PO319987. As a calorie-reducing agent in meat products The use of konjac mannan gel is also disclosed in GB2224629. It was.

Other research providing low-calorie meat products has shown that traditional high-fat Attempts to maintain taste, flavor, texture and appearance comparable to fatty meat products. At the same time, the amount of fat is reduced by including egg components in meat products. . (No. 3,748,148 states that red meat is added to Brazilian meat as a substitute for animal fat.) Cholesterol content is reduced, characterized by mixing 20-30% of nuts. A method for producing sausage is disclosed. The purpose of this disclosure is to An object of the present invention is to provide a sausage with a reduced content (including sterols). but , a relatively high proportion of oil-containing nuts does not result in a true low-fat meat product, US4. 504515 includes frozen in the presence of 5% by weight unskinned seasonings and/or preservatives. Contains 13-40% by weight of skim or whole milk and 55-80% by weight of red meat. Disclosed is a method for producing a reduced fat meat product comprising mixing a mixture of:

U34735819 contains 40-90% lean meat and 2'-35% cooked rice. A low-calorie sausage with a fat content ranging from 4 to 35% by weight has been developed. It is shown. Sausage test sample textured by test panel - evaluated based on flavor and appearance. However, in this evaluation, the amount of uncontained products with high fat content and low fat content were relatively inferior. Therefore, preferred The desired free fat content is 10% by weight, the preferred fat content range is 10-25% by weight, and the maximum fat content is 10% by weight. The preferred value was also 20%. Therefore, these inventors believe that the fat content It is possible to produce meat products with 20% fat content, and at the same time improve the taste and texture of high-fat meat products. It was clear that the problem of maintaining the texture and appearance had not been resolved. be.

In many cases, the fat in the product is moderately reduced by the addition of various non-filling agents. Price meat products were manufactured. The primary purpose of using such bulking agents is to improve the final cooking yield. Absorption of fat and Added to aid water absorption, add protein value to the product; or The goal is to improve emulsion stability in new products. Such non-yen increase Examples of agents include bread crumbs, cereals, potato starch, powdered milk and vegetable proteins. can be lost.

For example, the addition of fibre- and starch-containing plant ingredients in the form of cooked plants to meat products. addition is known. Thus liver paste, sausage or meatballs Traditional homemade recipes that have a relatively high fat content, such as forcemeat mixtures It is not uncommon to add a smaller amount of boiled potatoes to the product. This attachment The purpose of addition is primarily to improve absorption of fat and added water and to reduce cooking shrinkage (c This is to reduce shrinkage. Furthermore, boiled The addition of potatoes contributes to obtaining a larger volume of the final product, thereby can reduce the amount of expensive meat ingredients required. GB1310348 contains plant cells Pre-cooked dried vegetable matter that retains its structure, preferably dehydrated potatoes Meat characterized in that it is added to the finely ground fat content in an amount ranging from 15% by weight. A method of making dehydrated meat products such as balls is disclosed. The person adding the vegetable matter The objective is to improve the condensation properties of the dried final product. Reduce condensation time source to fat-containing components by adding fat, and typically increasing the inherent fat content of the product from 8 to 13% to e.g. 20 to 30% It is stated that this would be necessary. GB1022L70 has instant reconfigurability. Carbohydrates such as boiled matzo potatoes in the production of dehydrated cooked meat products. A similar use is disclosed.

5U1266503 contains a 1:1 mixture of potato pinille and milk and ground A structuring agent made from waste products from cracked wheat production. A method for producing cooked sausage characterized by adding agent) J to finely ground meat is disclosed. The purpose of the invention is to reduce the internal content by 35-40%. That is. 5U1296083 includes condensate, such as potatoes and other root vegetables. II to 1:0.5 to 8-town% of the dried plant material and the plant components An emulsion consisting of palm (var+*) fat in the proportion of - Discloses a method for producing a sausage product characterized by forming a sage mixture. has been done.

We now use meat from which substantially all attached fat has been mechanically removed; By replacing the removed fat with dietary fiber-containing and starch-containing ingredients, such as It is possible to produce low-calorie meat products in an industrially economical manner and yet virtually identical in taste and consistency to similar types of meat products prepared from meat with a higher fat content. /Sten/-/ Being able to obtain meat products with texture and appearance I found it. Using this new method, the fat content is now less than 15%, Nutrition with low fat content of 2-3% by weight and at the same time maintaining the same content of meat protein This makes it possible to provide meat products that are scientifically highly desirable.

Summary of the invention The present invention provides eyelids whose proportions, calculated on the basis of the mixture, range from 20 to 95% by weight. Finely ground red meat substantially free of visible fat, in a weight ratio ranging from 1.32 to 1:1. A vegetable fat substitute ingredient consisting of dietary fiber and starch, in which the proportion of the dietary fiber is When calculated as non-starch polysaccharides, the dry matter content of fat substitute ingredients is low (both 5% by weight). and the proportion of the starch is at least 50% of the dry fat substitute component, The fat replacement component in the mixture is homogeneous and substantially free of perceptible particles. It can have a homogeneous composition or be made into a homogeneous composition, and a mixture A vegetable fat substitute in which the proportion of said ingredient calculated based on is in the range of 5 to 80% by weight. Ingredients, if added, the proportion calculated on the basis of the mixture ranges from 01 to 4% by weight Added salt according to certain requirements, if added, the proportion calculated on the basis of the mixture is 5 to 5 Optionally added water in the range 0% by weight and, if added, in proportions from 1 to 15 A low calorie mixture consisting of one or more other components as desired in the range of % by weight. a low calorie meat product, wherein the fat content of the low calorie meat product is such that the fat content of the low calorie meat product is such that the fat content of the low calorie meat product is - 15% by weight or less if the product is a burger product. If not, the fat content is 10% by weight or less, provided that (i) the red meat is fish meat; The fat in some products does not consist of hydrogenated fat and (1-) the dietary fiber consists of cornstarch. To provide a low-calorie meat product characterized by not being made with yakuman naan.

The products of the present invention have substantially the same taste, texture, and texture as similar conventional high-fat meat products. , appearance and water binding strength.

The total proportion of fat in the low calorie product is preferably less than 12% by weight, more preferably less than 12% by weight. Preferably less than 10% by weight, even more preferably less than 7% by weight, most preferably It is less than 5% by weight, especially less than 3% by weight. Finely ground red meat for mammals, category 1 and fish It may be derived from any food animal species including.

In addition, low-calorie meat products are ready-to-cook or ready-to-cook for consumers. - May constitute or form part of an Eid meal. Additionally, low power Lolly meat products may be pet food.

The present invention provides finely ground red meat that is substantially free of visible fat; A vegetable fat substitute ingredient consisting of dietary fiber and starch in a weight ratio of Alternative Ingredients The percentage of dietary fiber on a dry matter basis is at least 5% and the percentage of starch is at least 5%. The fat substitute component is at least 50% dry matter, and the fat substitute component of the agglomerated deafness is Does it have a homogeneous commesten/- with substantially no discernible particles? or homogeneous comesten/-, the components of which are miscible with other components. Mixing physical fat substitute ingredients, optionally added salt: and optionally added water. the mixture consists of producing a mixture with no visible fat in this mixture. The proportion of finely ground red meat substantially free of 20 to 95% by weight, of fat substitute ingredients. The proportion of water is in the range of 5 to 80% by weight, and when added, the proportion of water added is 10 to 50% by weight. equipment, the ratio of added salt when adding is in the range of 0.1 to 4% by weight. The present invention relates to a method for producing a low-calorie meat product. Add 1 to the resulting mixture as desired Further ingredients as mentioned above may be added, whereby the proportion of the further ingredients is between 1 and 1. A meat product mixture is obtained that is in the range of 5% by weight, and then the resulting meat product mixture is Dispense into suitable packaging containers, optionally adding the meat before or after dispensing into the containers. Preservative treatment and/or cooking treatment of the product mixture to ensure that the product is a hamburger product. In some cases, the fat content is less than 15% by weight and the product is not a hamburger product. To obtain a low-calorie meat product with a fat content of 10% by weight or less. however , (1) In the case of products where the red meat is fish meat, the fat does not consist of hydrogenated fat; 1) Dietary fiber is not konjac mannan.

Furthermore, the present invention provides a method in which, as a first step, edible oil is used at a temperature of 50°C. Formation of an emulsion consisting of water, and protein powder, then the resulting emulsion The proportion of the emulsion from the first step is obtained. Process for producing a spreadable low-calorie meat product comprising at most 5% by weight of a blend of Regarding.

Detailed description of the invention The present invention a) (1) The proportion calculated on the basis of compound a ranges from 20 to 95% by weight. (2) finely ground red meat substantially free of visible fat, weight ranging from 1:32 to 1:1; A vegetable fat substitute ingredient consisting of dietary fiber and starch in proportion to dietary fiber. Fat replacement ingredients dry matter when measured as non-starch polysaccharides (NSP) and the proportion of starch is at least 50% of the dry weight of the fat substitute component. and the fat replacement ingredient contains substantially no perceptible particles in the mixture. has or may be made into a homogeneous consistency; The proportion of the vegetable fat substitute component calculated on the basis of the mixture is in the range of 5 to 80% by weight. a mixture consisting of vegetable fat substitute ingredients, (b) When added, the proportion calculated on the basis of the mixture ranges from 0.1 to 4% by weight. , optionally added salt, and (c) calculated on the basis of the mixture, if added. (d) optionally added water in a proportion ranging from 5 to 50%; (d) a proportion of meat; Optionally one or more further ingredients ranging from 1 to 15% by weight of the product A low-calorie meat product consisting of The product has a fat content of 15% by weight or less and the product is not a No. 1 burger product. If the fat content is 10% by weight or less, (1) the red meat is fish meat; The fat in this case does not consist of hydrogenated fat, and (II) the dietary fiber is konjac man. To provide a low-calorie meat product that is not naan.

A low calorie meat product is one that contains substantially all of the native water of the above defined ingredients of the product. preferable. However, prior to this mixing, one or more of the ingredients may be subjected to a treatment resulting in the partial removal of the initial native water content present in the constituents; This allows 1 to 20% by weight of the native water content to be removed, e.g. by evaporation or leaching. can be lost.

In the context of the present invention, low calorie meat products contain substantially all of the natural water content of the ingredients. The inherent water content of the ingredients in the product is at least 60% by weight, preferably less than 60% by weight. 70% by weight, more preferably at least 80% by weight, especially at least 90% by weight It is considered convenient to be % by weight.

One embodiment of the invention is to provide a low calorie hamburger product.

In this regard, the term "hamburger product" refers to cohesive hamburger as an essential ingredient. Consisting of finely ground meat with a particle size that makes it possible to form gar patties, the particle size is Denotes meat products that are typically in the range 2-10III, for example 3-51R. C When producing a burger product mixture, the ingredients are added to the resulting cohesive burger. a further pulverization of the meat for a sufficient period of time to obtain uniform distribution of the ingredients in the mixture; Blend without.

Traditional industrially produced hamburgers are made from shredded beef as the only ingredient. The fat content of beef typically ranges from 20 to 30% by weight. Ru. However, such burgers suffer during cooking due to leakage of melted fat. There is a tendency for considerable shrinkage and, furthermore, the residual fat content contributes to the high calorie content of the product. – will contribute to the content. Other types of traditional hamburgers contain fat In addition to minced meat, add meat fillers, such as vegetable proteins such as soybean protein. A mixture consisting of water, added salt and seasoning ingredients is produced. Such a non-circular component The proportion of meat is significantly reduced by integrating the The proportion typically ranges from 60 to 80 fl%. Obtained a humba like this The fat content of sugar products typically ranges from 18 to 25% by weight.

The present invention provides finely ground meat substantially free of visible fat and fat substitute as defined above. Low calorie hamburger product of the present invention consisting only of substitute ingredients and the finely ground meat and fat replacement ingredients plus added salt, added water and further ingredients as defined below. Provided is a hamburger product comprising one or more ingredients selected from the group consisting of:

Although beef is generally the preferred hamburger meat source, veal, pork and Other edible meats derived from pond animal species, such as mutton, can be used to make hamburgers. It's okay.

Another embodiment of the invention is a low calorie mixture in which the mixture is a cohesive forcemeat mixture. The purpose is to provide meat products. In this context, “cohesive forcemeat mixtures” ” refers to finely ground meat containing substantially no visible fat and added vegetable matter. The fat replacement ingredients are mechanically processed during mixing, which ensures that these ingredients are no longer The particle size of the ingredients is reduced to a level that cannot be recognized with the naked eye, and they are macroscopically as defined above together with added water and optional further ingredients as defined herein. A cohesive homogeneous composition containing substantially no discernible particles. Indicating a low calorie meat product mixture that forms a stable homogeneous aggregate ring forming a mass. used. The cohesive structure of this mixture is maintained during cooking and storage of the final product. It is also understood that A typical example of such a cohesive forcemeat mixture is Mixtures for the production of sausage products, slicable and spreadable meat products It is.

Traditional sausage products, slicable meat products and When producing spreadable meat products, the mixing of ingredients creates a stable fat-water-protein A cohesive forcemeat mixture in the form of a white emulsion is formed. I'm surprised right now In addition, if substantially all fat is replaced with the vegetable fat substitute ingredient of the present invention. It has also been found that cohesive forcemeat mixtures as defined above can be obtained. It was. The physical properties of the resulting low calorie meat mixture of the present invention are comparable to those of conventional It will be understood that this is essentially different from a fat-water-protein meat product emulsion. cormorant.

Thus, one embodiment of the invention provides that the product is based on a)(1), i compound Substantially free of visible fat in the range of 20% to 90% by weight From finely ground red meat, (2) dietary fiber and starch in a weight ratio ranging from I:32 to 1, l. It is a vegetable fat substitute ingredient with a ratio of dietary fiber to non-starch polysaccharides (NFS). at least 5% by weight of the fat substitute component dry matter when measured as a percentage of starch. the fat substitute component is at least 50% of the dry matter of the fat substitute component, and the fat substitute component is a cohesive mixture. A homogeneous substance containing substantially no particles perceptible to the senses in an object - calculated on the basis of the mixture, which may have or be homogeneous A vegetable fat substitute composition in which the proportion of the vegetable fat substitute component is in the range of 5 to 80% by weight. (3) Added salt whose proportion calculated based on compound a is in the range of 01 to 4N1% , (4) Added water whose proportion, calculated on the basis of the mixture, ranges from 10 to 50% by weight. a cohesive forcemeat mixture consisting of: and (b) optionally one or more further The product is characterized by having a fat content of 1% or less by weight. Providing low-calorie meat products.

The total proportion of fat in the product consisting of the cohesive forcemeat mixture obtained is 8 Preferably, the proportion is less than 7% by weight, more preferably the proportion is less than 7% by weight. , more preferably less than 6% by weight, even more preferably less than 5% by weight. very preferably less than 4% by weight, especially less than 3% by weight.

As defined above, the low calorie meat products of the present invention contain plant ingredients as fat substitute ingredients. and its proportion calculated on the basis of the mixture ranges from 5 to 80%. individual The desired percentage of botanicals in the product is the dietary fiber and starch content of the selected botanicals. It will be understood that it depends on the proportion of

In a preferred embodiment of the invention, vegetable fat replacement ingredients calculated on the basis of the product The total amount of dietary fiber and starch present in it is at least 5f! The amount is %. Sara Also, for the production of certain types of low-calorie meat products, dietary fiber and starch Preferably, the minimum total amount is even higher, for example at least 7% by weight; It is believed that a content of at least 10% by weight is more preferable.

According to the invention, the resulting product is related to conventional high-fat meat products of similar type. Removes virtually all fat in a manner that imparts the desired sensory and physical characteristics Low calorie meat products can be provided by substituting vegetable fat substitute ingredients as defined above. . Additionally, there is a significant reduction in their fat, cholesterol and calorie content. and optionally reduced salt content, the meat products of the present invention have a particularly cardiovascular Consumers who are prone to progressive disease or who want to maintain or lose weight It is thought that it is nutritionally more convenient for people. Furthermore, this The products described here are commonly used in traditional high-calorie meat products with high fat content. by reducing the content of chemical additives like phosphates or antioxidants used in Being able to manufacture products is considered beneficial by many consumers. Ru.

The low calorie meat products of the present invention are similar to conventional high fat meat product types. texture, taste, flavor, Hi yield, stability against freezing and thawing, and have the desired characteristics in terms of appearance.

In this context, the term "low calorie" refers to the metabolic rate contained in the meat products of the invention. The total amount of energy possible is significantly compared to the energy content of conventional meat products. This is interpreted as indicating a decrease.

Overall, the energy content of foods is primarily due to proteins, carbohydrates, and fats. Derived from the content. However, the contribution to the total energy content of the fat part of food is The contribution is more than twice that per weight unit relative to the other components. Therefore, for example The proportion of fat in meat products is to some extent decisive for the energy content of the product. . This energy content is generally expressed as calories or joules per unit of weight. is shown. In industrialized Western countries such as the USA, of fat contributes about 40% of total energy intake. by a nutritionist Therefore, it is recommended that this contribution should be reduced to at least 30%.

In low-calorie meat products as defined above, fat content refers to the total energy content of conventional meat products whose fat content typically varies between 25 and 50% by weight. The energy content can be reduced to less than half, preferably to about one-third. reduced to such an extent that Total energy content of low calorie meat products of the invention is less than 700kJ/10o9, good! L<l;! Less than 6001cJ/1009, Yo It is preferably less than 500kJ/1009, especially less than 400kJ/1009. . The contribution of the fat content of the low calorie meat product of the invention to its total energy content The contribution is less than 50%, preferably less than 40%, more preferably less than 30%, especially 20%. less than %.

Below are examples of ingredient combinations that yield meat products with a given desired low calorie content. List. The available energy contribution from fat depends on the amount of other ingredients in a given meat product and It will be understood that it depends on the type. Related to this, "low calorie" ” means that the total fat content (W/W) is in particular less than 15%, preferably 10 %, more preferably less than 7%, most preferably less than 5%, especially less than 3%. used to indicate meat products that are

Characteristics of vegetable fat substitute ingredients In order to obtain a low-calorie meat product consisting of a mixture as defined above, similar conventional high-fat physical and It is essential to select appropriate vegetable fat replacement ingredients that provide both nutritional and sensory characteristics. Book The vegetable fat substitute component of the invention comprises at least 5% by weight of the dry fat substitute component. At least 50% by weight of dietary fiber and fat substitute ingredients based on dry matter It may be a single component consisting of starch or a mixture of these components. Plant formation In minutes, the weight ratio of dietary fiber and starch is in the range of 1:32 to 1:1, preferably is in the range of 1:20 to 1:2, more preferably in the range of 1:15 to 1:3, most preferably in the range of 1:15 to 1:3. More preferably, it is in the range of 1:10 to 1:4.

The botanical ingredients of the present invention are homogeneous and contain no perceptible particles. or can be made into a homogeneous consistency/- and contain substantially no fat. , tasteless and colorless, thereby influencing the desired sensory characteristics of the meat product obtained. Don't lose it. In this context, tasteless means that the fat replacement ingredient has the highest percentage as defined above. tested by a sensory test panel even when present in low-calorie meat products. if the low-calorie meat product is less acceptable than a similar high-fat meat product. The taste of the fat substitute ingredient is obtained in a manner that cannot be perceived as having a bad taste. Light low strength 0 means that it does not affect the taste of Lee meat products.

A further feature of the fat replacement component is the method by which a cohesive mixture can be obtained. It must be miscible with the components of the pond. The term "miscible" refers to fat components that are cohesive. A smooth homogeneous mass forms when mixed with the other ingredients of the mixture and all of the added water is is used to indicate that the substance has been stably absorbed into this cohesive mixture.

When used for the production of low-calorie meat products as defined above, said products have the above-mentioned requirements. The vegetable dietary fiber-containing and starch-containing fat substitute ingredients that give the characteristics of The amount of dietary fiber and starch contained in them depends on their chemical and physical properties. Choose based on symptoms.

Characteristics of starch components as fat substitute ingredients Starch is a natural polymeric carbohydrate that is a storage carbohydrate in plants.

Starch is found in plant matter, usually as a linear polymer (amylose) and as a branched polymer. It occurs in the form of white granules consisting of both (amylopectin). various botanical origins starches exhibit differences in their physical characteristics and chemical composition. rice and tow Starch granules from cereals such as sorghum are about the average size of their largest diameter. The volume varies between 3 and 20 μl, and roots such as tapioca, arrowroot, or potato and those from tubers vary between 10 and 100 μl. (for example, rice Starch has an average granule size of about 4μ! , cornstarch has an average granule size of about 14μ! , Potatoes have an average granule size of approximately 100 μl. The temperature of starch granules is 60-70 ``When the temperature rises to the C range, it gradually swells in water. This swelling phenomenon is caused by It is a hail of combined water. Above this temperature level, the granules become gelatinized. , form a paste or /le. In general, smaller granules are slower than larger granules. Chest and swells and becomes seratinized at higher temperatures. The structure of individual granules is mechanical It may be crushed by mechanical means. After grinding, the granules do not swell or swell even in cold water. It tends to become gelatinized. Large granules, such as potato starch granules, e.g. For example, it is easier to crush than small granules such as rice starch. Heat treatment like commercially available starch products Starch that has been pre-gelatinized by process and then dried is Easily expands and gelatinizes below the temperature levels mentioned above.

Furthermore, various plant-derived starches may vary in their chemical composition. mosquito Thus, the distribution between amylose and amylopectin may vary, depending on the lipid content. The amounts may be different. Regarding the latter, between cereal starch and starch derived from tubers and roots; There is a characteristic difference. In cereal starches, amylose is in the form of lipid-amylose complexes. However, the starch of tubers and roots contains only a small amount of lipid. Thus , wheat starch contains 0.523% ether extractables, whereas potato starch Starch contains only 0.12%. The relatively high lipid content of cereal starches is, for example, Regarding their use as water-binding components in products, their technical properties There is a relationship. This is because defatting of such starches reduces their water binding capacity and swelling. This is because it has been reported that it increases lubricating power [Lorenz ) et al., 1983, Starch/Starke, 35.123-129.

Based on these physical and chemical characteristics of the natural starch forms of various plants, the present invention Ming's vegetable fat replacement ingredients are particularly suitable for the production of low-calorie meat products due to their natural in the form of an average size in the range of about 10-200μl, preferably about 50-150μl The granules are within the shoulder range and contain starch that is substantially free of fat. this The term "substantially free of fat" in connection with % by weight.

Starch or starch fractions, amylose and amylopectin, with the addition of chemical reagents. It may be modified by heating, with or without. This process A starch product having properties useful in the present invention is obtained. For example, sulfuric acid Treatment of starch with acid causes its partial hydrolysis, resulting in a "thin glue".

Starch may be oxidized, for example by treatment with hypochlorite to reduce chlorinated starch. can get.

Furthermore, derivatives of starch are also useful components of the fat replacement ingredients of the present invention. this Such derivatives include acetates and carbamates of starch or its fractions. It may be a starch ester or a starch ether such as a hydroxyalkyl starch. stomach. In the context of the present invention, the term "starch" means modified starch or modified starch as defined above. It is understood to include fractions as well as starch derivatives as defined above.

When subjected to physical or chemical treatment, starch undergoes various changes, e.g. as a result of hydrolysis. may be broken down into smaller molecules of various sizes. Starch is made of organic or inorganic acids. or by chemical treatment with a base. Furthermore, the addition of starch Water splitting is done by starch hydrolase enzymes such as amylase or glucanase. It may be the result of Chemical or enzymatic modification of starch that is useful in the food industry An example of a hydrolyzate is maltodextrin. This term refers to the chemical or enzymatic form of starch. To demonstrate a product consisting of a mixture of oligosaccharides and polysaccharides obtained from natural hydrolysis. used for Standard maltodextrin products contain less than 5% by weight of trisaccharides and and trisaccharides as well as more than about 95% by weight of sugars. In relation to the present invention, The term starch is understood to include maltodextrins as defined above.

During those experiments, the inventors determined that maltodextrin alone reduced the fat in meat products. products replaced by high-fat meat products do not have the same consumer-acceptable sensory characteristics as high-fat meat products. , □ found that such studies were unsuccessful. However, “useful starch” and dietary fiber at the same weight ratios defined below. When a mixture of rutodextrin and dietary fiber was used to replace fat, the resulting low Calorie products have virtually the same taste, texture and texture as similar high-fat meat product types. and appearance. Therefore, the mixture of maltodextrin and dietary fiber is suitable for use in the present invention. It is a vegetable fat substitute ingredient in low-calorie meat products.

Vegetable matter consisting of at least 50% by weight of starch in dry matter is a fat substitute component of the present invention. It is suitable as However, in individual low-calorie meat products, starch More preferably, the ratio is at least 60%, and preferably at least 70%. It is more preferable. However, the addition of vegetable matter containing less than 50% starch in the dry matter Also made of low-calorie meat with acceptable sensory and physical characteristics according to the above definition It will be understood that products also arise.

Potato starch is useful in the production of low-calorie meat products, including the production of cohesive meat product mixtures. It has several features that make it particularly suitable.

In such mixtures water binding strength is an essential factor. native water and additives Sufficient binding activity to form a smooth cohesive mixture that binds strongly with added hydration. There must be a substance or ingredient that has Meat itself has a natural water bond structure. contains myosin. Myosin extracts during the mixing process in the presence of salt. Served. In some types of meat product formulations, this natural water-binding system is Therefore, additional water binder is added to the mixture. This way Water binding agents include, for example, hydrocolloids, egg albumin, gelatin, grain powder, and lees. It may be selected from powder or collagen.

Potato starch has the lowest degree of association between starch molecules, so any starch It has the highest water binding strength among all. Therefore, potato starch promotes water binding. In order to increase the A range of % by weight was used.

This known use of potato starch as water-binding ingredient in the production of meat products is It will be understood that this is in no way consistent with its use in relation to the present invention. High fat When used in fatty meat products, the high-fat base of any ingredient in addition to the high-fat The final fat content is proportional to the amount of any further ingredients added to the mixture. Even if it is understood that an indirect reduction in volume will occur, Not intended to replace potato starch.

Characteristics of dietary fiber components of fat substitute ingredients During those experiments, we found that substantially starch or malt sensory and physical We have found that this does not always result in low calorie meat products with specific characteristics.

However, these characteristics, in addition to the starch content of more than 50% of the dry matter, When using vegetable fat substitute ingredients that are low in food (both 5% dietary fiber) always achieved. Particularly useful dietary fiber: starch weight ratio in fat replacement ingredients is 1:2 in the range 0 to 1.2, preferably in the range 1:15 to 1.3, most preferably 110 ~1:4 range.

Virtually all plant matter contains dietary fiber, especially in their cell walls.

In this context, dietary fiber refers to plant matter that is resistant to digestion by human digestive enzymes. used for

Dietary fiber is a general term that includes many unique chemical structures and characteristic physical properties. be. The main components of dietary fiber are the main structural components of plant cell walls, cellulose, and non-cellulose. Rulose polysaccharides, primarily hemicellulose and vectorin substances, and It's Gunin. All dietary fiber components other than lignin are non-starch polysaccharides (NSP) It is. The term NSP is often used as a practical indication of the dietary fiber content of vegetable matter. used. However, it should be noted that NSP does not contain lignin. Not yet The cell wall of mature plants is approximately 25% cellulose, 60% non-cellulosic polysaccharides and traces The mature cell wall consists of approximately 38% cellulose and non-cellulose. Contains 43% loose polysaccharides and 17% lignin.

In this context, the term dietary fiber includes pectin, carrageenan, gum (Arabic gum, carob gum, guar gum, tragacanth gum, karaya gum), liquid, algal polysaccharides such as alginates, and methyl and ethyl ethers. Cellulose aliphatic ethers such as hydroxypropyl methyl ether, methyl hydroxide Such as droxyether, carboxymethyl ether, hydroxymethyl ether modified cellulose containing hydroxy-substituted ethers and mixtures of such ethers. containing natural or synthetic polysaccharides such as

Content of certain types of dietary fiber, namely very high content of glucomannan Konjac mannan, which has a very high content (more than 80% by weight of dry matter), is Suggested as a gelling agent in products. However, this fiber product contains vegetable fat substitute ingredients. It is not useful as a dietary fiber component in the present invention. For example, konnyaku When mannan is mixed with ground meat and gelled before or after said mixing, the resulting product Funcystin/- is severely compromised by its very high viscoelasticity.

Furthermore, when freezing and thawing meat products consisting of kel or such gels, , the water holding capacity of konjac mannan is significantly reduced and the gel turns into a spongy substance. is known. A strongly alkaline gel with a pH in the range of 9.0 to 10.4 Contains konjac mannan alone or carbohydrates in meat product formulations in the form of paste or paste. Solve these problems by adding konjac mannan mixed with It has been suggested that. This depends on the amount of alkaline konjac ingredients added. will result in an increase in the pH of the meat product on the order of 0.5. . However, the addition of such alkaline substances to meat products is not permitted in most countries. Not possible. After all, mixing such strong alkaline ingredients into meat products may cause abnormalities in meat products. It can be predicted that the sensory stimulus characteristics may occur. After all, alkali The method of producing meat products consisting of the production of sexual konnyaku gel is However, it is less cost effective than the method of the present invention. For the above reasons, konnyaku Mannan does not form part of this invention.

Common sources of dietary fiber are cereals, especially parenchyma and seed coats, fruits and and plants, especially parenchymatous pulp, partially lignified vascular tissue and cutinated epidermal tissue; and seeds and thickened epidermal walls in parenchymal cotyledons.

The proportion of dietary fiber in plant matter varies according to plant species and plant maturity. example For example, potatoes contain about 2.5% by weight, corresponding to about 11.6% by weight on a dry matter basis. Contains uncooked carrots corresponding to about 18.3% by weight on dry matter Contains approximately 2.1% NSP by weight, such as soybean powder and dried peas. The dry matter contains <NSP approximately 14% and 19%, respectively, on a dry weight basis. S Among real flours, white flour has an NSP content of approximately 3.3%, and whole wheat flour has an NSP content of approximately 10.4%. % NSP content, and bran has an NSP content of about 41.7%.

All numbers are based on dry weight.

The proportion of NSP in dry brown rice is about 2.1% by dry weight.

Dietary fiber is a component of fat replacement ingredients, singly or in combination, in the presence of a high proportion of starch have many physical properties that may contribute to their usefulness as technical perspective In terms of the two main groups of dietary fiber components, (1) their hydrocolloids; Widely used in the food industry as a thickener, gelling agent or stabilizer due to its forming ability. water-soluble ingredients including gums, pectins, carrageenans, mucilages and alginates (2) substantially water-insoluble foods containing semi-cellulose and cellulose; It can be distinguished into fiber components. The general characteristics of water-insoluble fibers are that they mix with water and their ability to swell. This swelling property indicates the amount of water that can be absorbed by the fiber. It is also expressed as water retention. One important property in this regard is, for example, the fiber The hydratability is a function of the three-dimensional structure of hydrous As a result, high pillar retention results. Commercially available water-insoluble formulations particularly useful in the present invention Dietary fiber products include pea fiber, potato fiber, tapioca fiber, and beet fiber. Contains grain fiber.

The groups of dietary fibers defined above together constitute the composition of the vegetable fat substitute ingredient of the present invention. It is useful as a minute. Examples of the use of both groups are given below.

By the use of fat substitute ingredients consisting of dietary fiber proportions ranging from 8 to 12% by weight of dry matter. Thus, a meat product of the desired quality is obtained. However, the texture and droppings of meat products Consumer preferences regarding cystin sea can vary considerably in different markets.

Food in fat replacement ingredients, as the percentage of dietary fiber influences these product characteristics. The appropriate proportions of fibers can vary considerably. In general, obtain optimal low-calorie meat products A minimum dry matter proportion of fat replacement ingredients of 5% NSP is considered necessary for . However, even with a lower proportion of NSP in the cohesive mixture, it is possible to produce meat of sufficient quality. It is not impossible that a product can be produced. The proportion of dietary fiber in the fat substitute ingredient is 5%N. It is believed that less than SP may be appropriate for certain product types. child Here, food additives belonging to the group of compounds defined above as dietary fibers are Used as an ingredient. In addition to its specific effects as a food additive, this Dietary fiber type additives in products such as It is believed that this would contribute to obtaining low calorie meat products with desired properties. Ru. In other types of low calorie meat products, significantly higher, e.g. 15% NSP A higher proportion of dietary fiber would be appropriate.

Dietary fiber can be in its native form, the term meaning that it exists in its native state and is Replacement with: Treatment with acids, bases or enzymes.

or refers to wood that has not been modified by chemical methods such as esterification.

Useful vegetable fat substitute ingredients of the present invention The vegetable fat replacement ingredients of the present invention are naturally unfractionated with a water content of at least 70% by weight. Plant material, i.e. dry, where the native relative composition of the compositional components has not been altered. It can be any material. Such non-dry plant material can be used in plants such as kapocha. Including the fruit of things. The preferred native, unfractionated vegetable fat replacement ingredient of the present invention is potato plant tuber material such as tapioca root, canosaba root or kudzukon Selected from plant root material. What about such unsorted and undried plant material? It can be used as a fat replacement ingredient without any pre-treatment. However, the preliminary tone of the material The process is believed to be advantageous with respect to obtaining a suitably cohesive mixture. heat treatment It is thought that the swelling of starch caused by the process significantly increases the water binding strength of the fat substitute ingredient. It will be done. Appropriate time for pre-cooking/a! The degree condition depends on the type of fat substitute ingredient and Varies depending on the type of meat product being manufactured. For example, peeled potatoes are exposed to air. for about 20 minutes or in a compression cooker under the above atmosphere. Pre-cook by boiling for a sufficient time to obtain the same tenderness.

The raw or precooked unfractionated plant material is pulverized before producing the mixture. is convenient. For example, boiled potatoes can be replaced with finely ground potatoes or matshupo. It may be added in the form of tet, for example, boiled water with all or part of the added water. It may be produced by blending with potatoes. When added to the mixture, Suitable temperatures for the production of suitable non-dried, non-fractionated plant materials such as boiled potato ingredients It can vary depending on the product type. For some product types, boiled fat It is convenient to add the replacement ingredients at a temperature in the range 0-25°C, while For other product types, such as roasted products, add the boiled ingredients while they are still hot. I can do it.

If the selected fat replacement ingredient is an indigenous, non-fractionated plant material as defined above, the A particularly useful proportion of the native unfractionated plant material in the compound is within the range 10-70% by weight. , preferably in the range of 15 to 60% by weight, more preferably in the range of 20 to 50% by weight. It is within the range.

In one embodiment of the invention, the vegetable fat replacement ingredient has a water content of 20% by weight or less. It may be a dried plant. When using such dry products, add water in the mixture. The amount increases substantially in relation to the amount required when using non-dried plant material. should. Generally, the extra amount of added water required is the moisture content of the uncooked plant. and the water content of a particular dry fat replacement ingredient. Selected vegetable fats When the alternative ingredient is a dry ingredient as described above, the preferred content of the dry ingredient in the cohesive mixture is The suitable proportion is within the range of 5 to 15% by weight, more preferably within the range of 5 to 10% by weight. be.

Dried vegetable fat replacement ingredients suitable for use in the present invention are based on starch content in the dry matter. Plant mass having a dietary fiber content of at least 50% by weight and at least 5% by weight Non-separated plant material selected from stems, root crops, cereal grains and dicot seeds. That's fine. Examples of such ingredients include dried potatoes, lentils, and wheat kernels. , rye grain, barley meal and whole wheat flour. fat substitute ingredients This is done in order to obtain a cohesive mixture that is free of perceptible particles. dry plant material is dehydrated, precooked, and/or divided into fine particles before use. It's fine. Dried unsorted native plants selected from cereal grains and dicot seeds When the material is used as a fat replacement component of the invention, particles with a maximum diameter of 2u or less It is preferable that the form is as follows. As defined above, the fat replacement component of the present invention When present in a substance, it is a homogeneous consistency that does not contain any perceptible particles. or can be made into a homogeneous composition. This feature Hummesten cannot be distinguished from similar products with a higher fat content. Considered to be an essential pre-requisite to obtain low-calorie meat products It will be done. The water content is less than 20% by weight and the particle size is similar to that of oat flakes. Botanical ingredients selected from cereal grains and dicot seeds exceeding 2 u are Using conventional mixing methods will not result in the desired homogeneous con/stenone.

From a manufacturing point of view, drying needles llI! Hydrate, which is a mixture of starch and dry isolated dietary fiber [ It may be particularly advantageous to use up to 120% by weight of the above fat replacement components.

When used as a fat replacement ingredient of the present invention, it has the above sensory and physical characteristics. It is possible to mix such starch/fiber mixtures to produce low-calorie meat products. can. A particularly useful starch for such blended fat replacement ingredients is corn starch. Grain flour starches such as tarch, potato starch and tapioca starch. in general , commercial starch products were not treated in swelling conditions. But pre-boil before mixing , and/or then dry starch may be advantageously used.

In this regard, useful dietary fiber products are /yaimo fiber, /yaimo bulp, and beetroot fiber. fiber, pea fiber and tapioca fiber.

As used herein, potato pulp refers to industrial potato starch production methods. When starch is partially extracted from raw potatoes in the It is thought that this shows a part of it. Typical composition of industrially produced potato bulbs (W/W) is as follows: 30% starch, 25-30% cellulose, hemi From 10-15% cellulose, 15% pectin substances, 5% ash and 5% protein. In certain embodiments of the present invention, the fat substitute component has a dry content of dietary fiber of 5% by weight. less than 50%, the dry matter proportion of starch is less than 50%, resulting in the vegetable fat substitute of the present invention. native, unfractionated plants having sufficient amounts of isolated dietary fiber and/or isolated starch to Obtained by replenishing materials.

For example, carrots, which have a high fiber content but a low starch content, contain sufficient isolated starch. can be supplemented. Similarly, starch is abundant, but dietary fiber content is only about 0. ．． 8% by weight and about 2.4% by weight of polished rice (white rice) and brown rice as described above. When supplemented with one or more dietary fiber components, it becomes the starch component of the useful fat substitute component of the present invention. can be useful. Using a mixture of rice and dietary fiber ingredients as a fat replacement ingredient In some cases, it is preferable to at least cook the uncooked rice before adding it to the other ingredients of the cohesive mixture. Yes. It is convenient to use pre-cooked or overheated rice. That's called This is because the cooking time in the manufacturing plant is significantly reduced.

When cooking conventional high-fat meat products, 2-3% by weight calculated on the product Starch, for example in the form of cereal flour and potato starch, as a minor auxiliary ingredient such as It is common to add ingredients containing dietary fiber. The main purpose of this is to The goal is to improve absorption. Adding such ingredients to the low calorie meat products of the present invention It's okay.

If such ingredients are present, they should be one of the vegetable fat substitute ingredients listed above. It will be understood that forming a part.

In order to obtain the low calorie products of the present invention with desirable shelf life, vegetable fat substitutes are required. It is essential that the substitute ingredients have a low content of contaminating spoilage microorganisms. Therefore, in manufacturing Before use, the ingredients are subjected to chemical or physical treatments that bring the microorganisms to the desired low levels. It is necessary to carry out decontamination treatment. An example of a useful decontamination process is fouling soil machinery. removal of the outer layer, cleaning, heat treatment, and decontamination gases such as ethylene oxide. treatment with gas and ionizing radiation.

For use in the present invention, starch and dietary fiber-containing ingredients such as those described above are highly suitable. Satisfies all requirements for a fat substitute ingredient: The taste and flavor of the fat substitute ingredients listed above. bars and their colors are natural, so they are suitable for meat, seasonings and Low in calories without negatively impacting the desired taste and flavor associated with spices and spices. – constitutes a relatively large proportion of the meat product formulation. Traditional amounts of seasonings and spices In the meat products produced by the production method of the present invention, compared to the high-fat meat products of It was found that the amount decreased. This surprising effect is due to the flavor adjusting ingredients added. reduced fat content, which generally reduces the taste and flavor intensity provided by This is thought to be due to a small number of people.

Furthermore, vegetable fat replacement ingredients, when applied in accordance with the present invention, provide desirable technical benefits. It has the following characteristics. The ingredients combine with the ingredients of the pond, including the meat and added water, to create high-fat meat. technology in the finished meat product that is at least equivalent to what can be obtained for the product. Cohesive meat product mixtures that result in texture, appearance, cooking yield, and stability to freezing. A compound is obtained.

The water-binding activity of fat substitute ingredients is significantly affected by the addition of traditionally used water-binding agents such as phosphates. It has been found that it is asserted that the addition can be reduced or even omitted.

Surprisingly, a sensory test panel showed that the panelists felt that the low calorie meat product of the present invention Distinguish between fat replacement components present in meat products and fat globules present in conventional high-fat meat products. It turned out that they could not be separated.

The prerequisite for this is that when added to the mixture, the fat substitute ingredients are particles that do not contain discernible particles or are not perceptible to the senses during the method of the invention; considered to have a homogeneous consistency that is easily broken down into offspring. It will be done.

The required amount of vegetable fat substitute ingredients as defined above depends on the specific type of meat product being produced, Maximum allowable cost, as well as amounts and quantities of other ingredients, including further ingredients defined below. and characteristics. As explained above, the composition of the fat substitute ingredients is particularly starch, They vary considerably with respect to fiber and dry matter content. Therefore, vegetable fat substitutes The required amounts of ingredients will also vary depending on the composition of the fat replacement ingredient chosen. example For example, the same technical characteristics and qualities of certain low-calorie meat products may be used in different proportions. This can be achieved using two different fat replacement ingredients.

Meat ingredients of low calorie meat products In a meat product mixture as defined above, finely ground red meat containing substantially no fat. The proportion ranges from 20 to 95% by weight, preferably from 25 to 7%, calculated on the mixture. It is in the range of 0% by weight, especially in the range of 30-50% by weight. In this connection, meat Primarily muscle from a group of organs consisting of the liver, kidneys, pancreas, brain, tongue, or pancreas defined as animal tissue consisting of edible scraps and/or edible meat, and the animal tissue is The tissue has a water content substantially similar to that present in the animal. do. Meat is considered edible according to cultural or religious tradition. It may be selected from any animal species.

To be suitable for use in this invention, the meat must be lean and visually Must be substantially free of visible fat. Low calorie meat products like dogs and cats If the food is intended for breeding carnivorous pet animals, the intestines and stomach , reproductive organs or respiratory organs that are generally poorly accepted as human food. Less valuable meat may be used, including offal products.

In the meat industry, the term "lean" generally refers to primarily muscle tissue and attached Used on meat consisting of connective tissue and various small percentages of attached surrounding fat be done. It will be appreciated that the degree of leanness can vary considerably. However, this specification When used in writing, red meat is defined as having substantially associated connective tissue and, e.g. Surrounding natural fat is removed by cutting to the extent that virtually all of the adipose tissue is removed. It is understood to mean meat consisting of mechanically removed muscle or meat tissue. However, meat products within the above definition when considering the proportion of meat in a particular product formulation. Meat having a fat content that yields a total fat content of the product is included within the scope of this invention. It will be understood that

However, in most animal muscle tissues, inside the cells (intracellularly), between muscle cells ( Contains fat embedded in cells (intracellular). Can be removed by mechanical means The content of this "internal" fat typically constitutes 1 to 10 parts by weight, and the level depends on the species, age and feeding conditions of the animal, as well as the anatomical location of individual muscles. be done. Internal fat is included in the term "red meat substantially free of visible fat." Ru.

Meat thus defined can be used raw or can be used for specific boiled, fried, or Prepare the meat before producing the meat product mixture by a suitable cooking method such as pressure cooking. You can understand. When used, the meat ingredient has a temperature anywhere between 0 and 100°C It can also be in a frozen state.

In order to obtain a cohesive mixture, further pulverization of the meat occurs when adding Fine grinding to a particle size that makes the mixing process effective is essential. The fine grinding knife or by grinding in suitable grinding equipment. This reduces the particle size to less than 5 cm. Dehydrated when reconstituted It is known in the art that the meat does not restore the desired physical properties of non-dehydrated meat, such as water binding strength. It is well known within the field that the finely ground meat is completely or completely destroyed at any stage. It is considered essential that there is no partial dehydration.

Finely ground red meat substantially free of visible fat in a low-calorie mixture as defined above The proportion ranges from 20 to 95% by weight, with the effective proportion mainly depending on the type of meat product desired. and maximum allowable costs.

Meat for a particular meat product type is selected from a single animal species, in which case the selected using specific muscles/offsprings or different muscle and/or offal tissues of different animal species. However, in other cases one or more meat products of the invention may be used. It is preferable to use meat formulations derived from animal species.

Added water as described herein may be ordinary tap water, mineral water, or water used for cooking meat or plants. water, thereby reducing the amount of low molecular weight flavoring substances dissolved therein. nutrients, minerals and vitamins are supplied to the mixture. For example, 7 Yagaimobonoto You may use liquor.

It is advantageous to maintain the mixture at a low temperature during mixing. Refrigerate the mixture with water obtained by adding water or in part as water, preferably in the form of crushed ice. It will be done. The proportion of added water used in the method of the invention is between 10 and 50% by weight, preferably It ranges from 15 to 40% by weight, especially from 20 to 35% by weight, and the effective proportion mainly depends on the purpose. depending on the specific product type and maximum product cost.

Salt content of low calorie meat products In this context, the term ``orally added salt'' refers to a food group consisting essentially of sodium chloride. A food grade composition consisting of sodium chloride and another salt or Food grade composition comprising one or more alkali metal or alkaline earth metal salts is understood to mean that the composition consists of other salts other than sodium chloride. It has the same salty taste. Regarding a salt composition consisting essentially of sodium chloride The common term is table salt.

Salt as defined above is added to most meat products for several purposes. enhances the extraction of water from meat, thereby enhancing water binding in meat products. moreover The addition also produces a salty taste, which is desired by most consumers, resulting in The presence of salt in meat products is a preservative for partial or complete inhibition of spoilage microorganisms. have an effect. The cohesive mixture of the present invention is in the range 0-4% by weight, preferably 0°5 It consists of an added salt in the range .about.3% by weight, especially in the range 1-2% by weight.

For some meat products, sodium or potassium nitrite and/or Nitrite and nitrite in the form of alkali metal salts such as sodium or potassium nitrate. It is advantageous to add salts as defined above supplemented with nitrates and/or nitrates. meat industry In , such salt compositions are referred to as "salting salts." Added nitrite and/or Or nitrates are especially useful for Clostridium botulinum (Clostridium botulinum). antiseptic effect against unwanted anaerobic microorganisms such as affect Additionally, the presence of nitrites and/or nitrates in red meat products Helps protect the natural red color of meat. Nitrite and/or nitrate in curing salt The proportion of acid salts is preferably in the range 0.05 to 2.0% by weight. Thus, the original The curing salt used in the specific embodiment of the present invention contained 0.6% by weight sodium nitrite. have

Generally, it is common practice to incorporate a certain proportion of added salt in meat product formulations for the reasons listed above. is desirable, but dietary intake high in sodium ions in the form of table salt has a significant This is an issue of health concern. In industrialist countries, sodium from the daily diet Muion uptake is significantly higher than physiologically required and desirable, and at the same time , the proportion of pond cations such as potassium is often higher than its recommended intake. low. This unbalanced cation composition of the diet is commonly associated with increased salt addition to foods. For example, grain products are becoming increasingly refined, especially reducing the amount of calories in the overall diet. This is due to the fact that the content of um ions is significantly reduced. This failure Unbalanced cation composition can lead to cardiovascular disorders such as hypertension and degenerative diseases . Thus, decreasing dietary sodium intake and/or decreasing potassium intake. need to be increased.

One study to satisfy this demand is to reduce the salt content in meat products. That's true. products without deterioration of the desired effects of the above added salt containing salty taste. The proportion of salt in the present invention is lower than that typically used in high-fat meat products. Low calorie meat products can be obtained. In addition to this, replace fat with dietary fiber/starch content. Substituting botanical ingredients will result in an unbalanced dietary cation composition, i.e. fat replacement ingredients. If the potassium to fat ratio is high, it can contribute significantly to its correction. . For example, potatoes contain approximately 400x9 potassium per 100g. , while the content in pork fat is only about 25I9 per 100g.

Satisfies the need for reducing sodium content in low calorie meat products of the present invention Other studies have shown that most or at least some of the sodium ions are replaced by other ions. By adding a food grade salt composition with an acceptable saltiness in place of ions. be. Such food grade salt compositions with reduced sodium content reduce salt costs. may be referred to as a replacement composition. The cations in such compositions are alkaline, such as potassium. metals and/or alkaline earth metals including magnesium and calcium. can be selected from. Cations are in the form of organic acid salts such as lactate or tartrate; Alternatively, it is added as an inorganic acid salt including chloride and sulfate. For the use of the present invention The exact composition of such salt compositions with reduced sodium content is highly variable. The selected composition may vary depending on consumer preferences in the particular product and in the particular market. Depends on preference.

low calorie pet animal food In one embodiment of the invention, the low calorie meat product is a low calorie pet animal food. It is. In this context, the term pet animal refers to carnivorous animals such as dogs and cats. used to indicate There are significant differences in the composition of meat products for human consumption and pet food products. be. Unlike meat products intended for human consumption, pet products are mostly produced industrially. Food products are whole meat products whose composition meets all the nutritional needs of the pet animal in question. A balance must be struck to cover the Furthermore, typical Meat pe, l-food products have a relatively low fat content. Thus, for example, whole meat The main nutritional components of the food composition are as follows (wt%): 70-130% protein; 40-60% fat, 20-70% carbohydrates, 71.0-84.5% water and ash It consists of 25-30%. However, a given range of fat content - Dog food that significantly contributes to the fat content and has a reduced fat content relative to the above percentages. There was considerable need to develop a composition.

An important requirement added to IiR by pet food products is pet animal acceptance. That's expensive. Therefore, in the pet food industry, products are typically tested by a panel of animals to test that the product has the desired acceptability . Therefore, in the context of the present invention, low calorie meat products that are pet food products are , when they are tested in acceptability studies commonly used in the industry, substantially the same acceptability as products that did not replace fat with fat replacement ingredients as defined herein. It is understood that it has a specific meaning.

The main contributors to the fat content of pet food products are the lungs, throat, liver and poultry carcass. and protein-containing slaughter and fish factory offal ingredients such as fish carcasses. child The fat content of raw materials such as can vary considerably. Thus, for example, a chicken body The fat content of the body can vary within the range of 8-35% by weight, and the fat content of pig lungs is 3. ~9% by weight. Generally, this amount of fat AI cannot be removed mechanically. .

In the context of the present invention, low calorie meat products that are pet foods contain no visible fat. Substantially free of red meat is free of fat when said ingredient is added to the mixture in the proportions defined above. Fat content is 10% by weight or less, preferably 7% by weight or less, more preferably 5% by weight Below, more preferably 4% by weight or less, still more preferably 3% by weight or less, most preferably Low calorie pet food preferably less than 2% by weight, especially less than 1.5fl% A pet food that is a protein-containing ingredient selected to have a fat content that yields a product. is understood to mean.

Method for manufacturing low calorie meat products In a further aspect, the present invention provides methods for substantially reducing visible fat by: 1) substantially reducing visible fat; Free of finely ground red meat: from dietary fiber and starch in a ratio of 1:32 to 1:1 It is a vegetable fat substitute ingredient, measured as non-starch polysaccharide (NFS). At least 5% by weight of the vegetable fiber or vegetable fat substitute component dry matter and the proportion of starch or fat substitute component dry matter is at least 50%, and the fat substitute The ingredients have a homogeneous consistency with substantially no perceptible particles. or may be homogeneous or homogeneous, and the component may be miscible with other components. Combining certain fat replacement ingredients, optionally added salt, and optionally added water. producing a mixture by, in the mixture, (a) 20 to 95% by weight of finely ground red meat that is substantially free of visible fat; is within the range of (b) The proportion of the vegetable fat substitute component is in the range of 5 to 80% by weight, and (C) the content is not added. The proportion of added water is in the range of 10 to 50% by weight, (d) The proportion of added salt when added is in the range of 0.1 to 4% by weight, If the mixture is a spreadable meat product, the following: Process; (i) vegetable matter in an amount calculated on the basis of the cohesive mixture, ranging from 0.5 to 1% by weight; layer, water at a temperature of at least 50°C and protein powder in the form of an emulsion. (ii) adding substantially no visible fat to the emulsion; Add red meat, vegetable fat substitute ingredients, added salt, and added water that are not included in the The total proportion of ingredients added is at least 95 parts by weight of ingredients from (1) and (11) The location is (iii) forming the product from (i) and (11) in such a way as to obtain a secondary preparative a compound; and the secondary premix is evenly distributed with an average maximum diameter of at least 5 shoulder blades. Consisting of coarse particles of meat and fat substitute ingredients It is done in the process, Optionally, the mixture obtained by passing the mixture through a high speed mill 2) milling the premix to obtain the mixture; 2) optionally adding one or more grains to the mixture; The proportion of further ingredients is preferably 1 to 15% by weight. or 2 to 12% by weight, in particular 3 to 10% by weight; Distribute the prepared meat product mixture into suitably sized packaging containers, and 4) Optionally dispensing the meat product mixture into appropriately sized packaging containers. Before or after preservative and/or cooking treatment, the product is a hamburger product. the fat content is 15% by weight or less and the product is not a hamburger product. from obtaining low-calorie meat products with a fat content of less than 10% by weight when However, (i) in the case of products where the red meat is fish meat, the fat consists of hydrogenated fat; (1) Dietary fiber is not konjac mannan How to produce low calorie meat products Regarding the law.

As defined above, in one embodiment the invention provides that the mixture is a cohesive forcemeat. Provide a low calorie meat product that is a mixture. Therefore, the present invention: 1) Finely ground red meat substantially free of visible fat; weight ratio of 1:32 to 1.1 A vegetable fat substitute ingredient consisting of dietary fiber and starch, and non-starch polysaccharide (N When measured as FS), the proportion of dietary fiber is (both 5% by weight, and the proportion of starch is at least 5% by weight of the fat substitute ingredient dry matter) 0%, and the fat substitute component produces a homogeneous stool without any sensually perceivable particles. It may have a consistency or be made into a homogeneous consistency, and the ingredients may be mixed with other ingredients. Mixing the vegetable fat replacement ingredients that are miscible with the ingredients; added salt; and added water. producing a cohesive forcemeat mixture by (a) The proportion of finely ground red meat substantially free of visible fat is from 20 to 90% by weight, (b) the proportion of the vegetable fat substitute component is in the range of 5 to 80% by weight, and (c) the added water (d) The proportion of added salt is in the range of 0.1 to 4% by weight. and the mixture is suitable if the low calorie meat product to be produced is a spreadable meat product. If so, the following steps: (1) Plants whose amount, calculated based on the cohesive mixture, ranges from 0.5 to 3% by weight. Mix oil, water at a temperature of at least 50'C and protein powder to form an emulsion. Obtaining a primary nutrient mixture of the form (II) The emulsion contains red meat and vegetable fat that are substantially free of visible fat. Add the fat replacer ingredients, added salt and added water, where the total percentage of added ingredients is ( 1) and (11) with a small amount of components (both 95% by weight, (iii) the composition of (1) and (11) in such a way as to obtain a secondary premix; minutes, so that the secondary premix is uniformly divided with an average maximum diameter of at least 511R. Consists of coarse particles of cloth meat and fat substitute ingredients It is done in the process, Optionally, the mixture obtained by passing the mixture through a high speed mill 2) milling the premix to obtain the mixture; 2) optionally adding one or more grains to the mixture; The proportion of further ingredients is preferably 1 to 15% by weight. or 2 to 12% by weight, in particular 3 to 10% by weight of the meat product mixture; distributing the meat product mixture into suitably sized packaging containers; 4) Optionally dispensing the meat product mixture into appropriately sized packaging containers. Before or after preservative and/or cooking treatment, the fat content is not more than 10% by weight. A method of producing a cohesive forcemeat mixture consisting of obtaining a certain low calorie meat product It also provides law.

When producing conventional meat products that consist of a significant proportion of fat, the mixing of ingredients A single and suitably stable fat-water-protein emulsion mixture results. like this The technical problems to be solved in the production of traditional high-fat meat products are water absorption by the ingredients as well as emulsification of the fat in the mixture. What is the water absorption? The innate water-bound muscle components produced when pulverizing and cutting the mechanical The other is the direct addition of water-binding components. Both mechanisms are pretty common. isms are used at the same time. Traditional water-binding components are phosphates, especially polyphosphates , grain flour, or potato starch. Obtain stable emulsification in high-fat meat products Even if the natural protein of the meat contributes to some extent, It is necessary to add suitable emulsifying ingredients. The added emulsifier is a chemical additive can be selected from a wide group of. However, their addition to meat products is strictly prohibited. Food law requirements have been imposed and their presence in meat products has been recognized by a wide range of consumer groups. objected to by Natural emulsification commonly used in the production of meat products Ingredients may include milk protein in the form of milk powder or animal-derived products such as caseinates; Rui belongs to the group of proteins that are derived from plants, such as soy protein.

However, these technical methods applied in the industrial production of traditional high-fat meat products method in the production of meat products with low fat content such as those provided herein. It cannot be applied as is. The composition of the cohesive a-compound defined above has several important points. The fat content is different from that of high-fat meat product mixtures because compound a is a fat-water-protein emulsion Fats with a relatively high dry matter content that are so low that they do not constitute a The total water content was significantly higher as a result of substituting lower fat replacement ingredients.

The latter issue is particularly relevant to products that replace high fat content with vegetable fat substitutes. It will be understood that it is stated that Developed a method for producing low-calorie meat products In order to provide a cohesive mixture as defined above, we employ a number of techniques. faced with technical problems and could not find a solution using traditional high-fat meat product technology. Ta.

In the method of the invention, these problems can be solved at the same time without adding technical auxiliary components. solution in a way that offers several advantages, including the possibility of omitting or reducing It was decided. Thus, by reducing the proportion of fat to a lower level as defined above, Thus, the need to add emulsifying ingredients or antioxidants to the mixture is considerably reduced.

Furthermore, the water binding strength of vegetable dietary fiber and starch-containing fat substitute ingredients is as defined above. The need to incorporate additional water-binding components is significantly reduced or omitted It's moderately expensive. A further aspect of the invention is to reduce the fat content in the meat products of the invention. influences the desired flavor customary for traditional high-fat meat products. The goal is to reduce the content of seasonings and spices without sacrificing flavor. These components are compatible relatively expensive and often contain many microorganisms, such as spore-forming bacteria that are difficult to eliminate. This is economically and hygienically advantageous as it is contaminated with In the end, I like it The high water binding capacity of fresh fat replacement ingredients is significantly lower than that of traditional high-fat meat products. Including the possibility of reducing the salt content to levels. In the latter product, the salt content The amount is generally in the range of 2 to 5% by weight, whereas in the products of the invention 1 It is preferably within the range of ~2%.

Precise ingredient formulations and rigorous technical procedures are readily available to many users without departing from the scope of the invention. It will be understood that it can be changed by law. From a technical and consumer perspective, Meat products include, for example, sausage products: sliceable meats such as dry sausages; Products; e.g. reherges, meat pastes, meat spreads and pastes can be easily distributed as a continuous layer over the bread by a knife such as a knife. Spreadable products defined as products with creamy funcystin/-: and 7. Burgers may be included in the scope.

Each of these product categories is characterized by individual ingredient composition and specific processing steps. It has characteristic common characteristics that occur due to -For example, oral resistance when chewing.” The aim is to provide a no-sage product with a texture that gives the feeling of.

In such products, the step of producing a cohesive mixture is such that the resulting mixture is Q, in such a way that it contains particles of a perceivable size greater than 5xx. It will be done. In high-fat sausage compositions, this resistance is often Obtained by integration of a fat-containing integument or other structured tissue. The inventors adjusting the degree of grinding during mixing to obtain meat products of the above defined size and/or can improve the flavor of low-calorie sausages by adding suitable structuring agents such as granular proteins. The same texture was achieved.

Substantially due to the low storage temperature and therefore the possibility of application Immunity is a feature of the low calorie spreadable meat products of the present invention.

This superior feature is believed to be a result of the product's low fat content. Contrary to this As a result, high-fat spreadable meat products become tough, which causes the fat to harden when cooled. When maintained, it tends to become less coatable.

Traditional methods for producing high-fat meat products include producing stable fat-water-protein emulsions. In order to obtain Ru. It may be necessary to add water during mixing to maintain the temperature within this range. Ru. However, we have taken certain precautions to maintain the temperature within the narrow range mentioned above. Obtaining a low-calorie cohesive mixture as defined above without having to take protective measures I discovered that it can be done. Thus, suitable mixing temperatures within the range of 0 to 25°C A cohesive mixture can be obtained.

In particular embodiments of the invention, the method comprises the following ingredients: Cooked or uncooked plants, water binding agents, structuring agents, preservatives, flavors agents, spices, meat fillers, flavor enhancers, sweeteners, colorants, vitamins, smoke cohesive mixture of one or more further ingredients selected from the group consisting of 1 to 15% by weight, preferably from 1% to 15% by weight. or in the range 2 to 12% by weight, especially 4 to 10% by weight. Ru.

Plants are used in many meat products, such as certain types of sausages, meat buys, fino/ Used as a nutritional source or as a flavoring ingredient in pies or meatloaf. and included. Any suitable plant or mixture of several plants may be used. need or optionally gelling agents including flour, polyphosphates, carrageenan , or ingredients with favorable water binding characteristics such as starch may be added. flavor The choice of spices and/or spices will depend on the specific product type and consumer taste preferences. It will be right. For example, but not limited to, flavoring agents include onion, You may choose from garlic, celery, parsley, or paprika; spices include pepper. May be selected from bamboo shoots, sage, ginger, thyme or mace. Attached as requested Other additional ingredients that may be added include meat fillers (e.g. grains, grain derivatives, soybeans). Artificial meat based on protein, milk derivatives), flavor enhancers (e.g. MSG, hydrolyzed plant decomposition/plant protein, autologous yeast extract), natural or artificial sugar, dextrose, Sweeteners, including synthetic sweeteners such as chikuguchi, coloring agents such as tenbe and artificial dyes, vitamins, and salts such as sodium nitrite, one drug. as a suitable preservative chemical preservatives such as benzoic acid and sorbic acid and added to cohesive mixtures. Additions include bacterial cultures that produce organic acids such as lactic acid or acetic acid.

Additional animal ingredients may be added to the mixture as a flavoring agent in individual low-calorie meat products. It is desirable to add a textile component. For example, liver sausage or meat pie The addition to is particularly desirable to obtain the desired taste and flavor.

The resulting meat product mixture may be dispensed into appropriately sized packaging containers. like this Suitable packaging containers are the same as those used for conventional meat products; The selection of the most preferred packaging container for a particular product is known in the art. It will be based on general criteria.

The method optionally allows the obtained meat product to be processed before or after its distribution into packaging containers. Includes embalming of mixtures. The treatment renders the product mixture or product non-preservative. Extended shelf life for chemical mixtures or products. As the preservative treatment, heating Processing methods include freezing, canning, irradiated or smoked salt, and JI. These treatments This may be carried out according to methods customarily used in the product industry. In some cases, Preservative processing results in a product that is easy to eat, whereas in other cases it is The resulting preservative product is then soaked in boiling water, fried, grilled, or baked. and further cooking steps, such as treatment in the microwave, must be carried out. do not have.

In certain embodiments, the invention provides that the total percentage of fat is less than 10% by weight, Virtually identical taste, texture, water binding strength and external properties to similar conventional high fat meat products. low-power products manufactured according to a method substantially similar to the method of the present invention as defined above. Provide Loli meat products.

The method provides substantially the same or better results than similar conventional high-fat meat product types. For the production of a wide range of low-calorie meat product types with sensory and technological characteristics. However, the low-fat meat products of the present invention can replace traditional high-fat meat product types. Includes any meat product type for which it is desirable to obtain low calories. Such a low calorie Examples of Lee meat products include sausages, pastes, meat patties, luncheon meats, Meatloaf, cream of fish, Finnon JK beef, No\no burger patty, meat Bi and meatballs are included. However, it may depart from the scope and spirit of the invention. It will be appreciated that other product types may be manufactured without exiting.

The manufacturing method defined herein improves taste, texture, water binding strength, and Low-calorie meat that has substantially the same characteristics in terms of appearance as traditional high-fat product types produce a product. As detailed above, the basics of a product manufactured according to the definition The composition has a high content of metabolizable energy when compared to products with a high fat content. reduction, reduction in fat content including cholesterol, optional salt and e.g. Some nutrients such as combinations or reduced levels of other additives such as emulsifiers Contains academically excellent voices. High water-binding activity makes the difference between uncooked and cooked products One important factor is measuring cooking yield, defined as the difference in weight. Traditional During the cooking of high-fat meat products, there is a loss of water, protein and fat; - Depends on the stability of the fat-water emulsion. In the product of the invention, fat Due to the low content, there is no particular loss of fat. Furthermore, "meat jelly" The loss of water and protein in the form of It has been found that the amounts are the same or lower than those found for conventional high-fat meat products. I made it clear. High water binding strength is a counterbalance to high stability against repeated freezing and thawing. It will be shown.

In this context, stability refers to the fact that the textural characteristics of the product remain unchanged. This means that there is no significant dripping of water.

Method for producing low calorie spreadable meat products Low calorie sausage type meat products, slicable products and burgers as defined above. The burger production process involves the production of spreadable low-calorie meat products such as liver paste. Can be directly applied in manufacturing, especially when the coatable product consists of edible oil. It turns out not to be.

However, the integration of edible oils in low-calorie spreadable meat products has limited the desired spreadability. It has been found that it contributes significantly to obtaining The amount of the edible oil is in the range of 0.05 to 5%. be.

Let's produce low-calorie spreadable meat products made from edible oil according to this method. When attempting to do so, it was not always possible to obtain a cohesive mixture as defined in -. death However, by conducting further experiments, for example, the method can be modified to include the following steps: of cooking oil, boiling water and caseinate to form a stable and smooth emulsion. (2) Lever as a whole lever, a natural non-compound that has not been pulverized in any way beforehand. Add the fractionated vegetable fat substitute ingredients and additional ingredients as desired, and Mix these ingredients in a container with a propeller, as a result of this rotation the lever and Coarse grains that evenly distribute vegetable fat substitute ingredients in the emulsion from step (1) (3) through a high-speed crusher attached to the lower outlet of the mixing container; 2) grinding the mixture by passing it through the grinder; The passage is carried out by applying a vacuum to the vessel containing the lower rotating propeller, and then Transfer the resulting crushed #aggregated low calorie liver paste mixture to a filling device. , fill the mixture in a suitable container and bake the liver paste, the liver paste will be baked. It has been found that it is possible to obtain a cohesive mixture for bar paste. this It is believed that the method would also be useful in the production of low-strength, spreadable, single-meat products.

Thus, vegetable fat substitute ingredients having the composition and characteristics as defined above are suitable for the coating of the present invention. A botanical ingredient suitable in the manufacture of ready-to-eat meat products and containing an amount of botanical ingredient as defined below. The absence and desired tendency of the lipids contained in the product to separate by the addition of resulting in a spreadable meat product with the desired sensory and structural properties including the ability to spread .

In this context, the term "spreadable meat product" basically refers to creates a creamy consistency that can be easily distributed as a continuous layer over bread. Refers to products containing edible meat. Examples of spreadable meat products are liver paste, meat It is a meat paste containing tossplay 1 and putty. Basically creamy Spreadable meat products with Cystin/- are suitable for paste and putty types. It will be understood that the material may contain pieces of such large size as is customary for .

Several wide variety of methods of producing meat products that can be applied in private homes There is the following prescription: Pork liver 5009 boiled potatoes 2009 1 onion Milk 0.4Q 1 egg and 2 egg whites salt and pepper Finely chop the liver, potatoes and onions twice through a meat grinder, Add salt and pepper, eggs (whipped) and milk with stirring, then 17 Danish liver paste by baking the resulting mixture for about 1 hour at 0 °C It was also suggested to produce (sprayable products). However, the industry of coatable meat products The method and ingredients included (egg is usually not desirable as an ingredient) requires a degree of standardization and simplification of both the types of individual ingredients and manufacturing The cost of the stages is also of critical importance. actually produce spreadable meat products The industrially customary method involves mixing various ingredients such as edible oil, water, starch, meat, etc. If desired, the resulting mixture is ground and subjected to further protection such as baking. It is the act of imposing rotten or cooking treatment.

However, according to the above, this conventional method always concerns the physical structure and sensory characteristics. may not necessarily result in sufficient quality of the final coatable meat product. One drawback is that the above definition Separation or leaching of the edible oil or meat-derived animal fat from the resulting spreadable meat product. tend to cause oil and/or animal fat to collect on the surface of the product That's what it means.

According to embodiments of the invention, highly desirable when incorporating botanical ingredients as defined above. It is possible to produce low-calorie meat products without the above-mentioned disadvantages in a new and economical manner, and Mixing involves the initial formation of an emulsion of vegetable oil, water and protein components, as well as this Emulsion and meat, botanical ingredients as defined below, additional water, salt and as described below. It is carried out in two stages, consisting of subsequent mixing with other ingredients as desired.

By carrying out the method in this way, an effective incorporation of vegetable oils is obtained and this As a result, it provides coating ability with virtually no tendency for vegetable oils to leached or separate. will use the ability to This has led to products that are highly sensually appealing (and highly sensually appealing). An economical method can be obtained.

Thus, in this aspect, the present invention can be used to produce coatable low calorie meat products. can be defined in more detail as a method for The method includes the following steps: (1) Edible oil, water at a temperature of at least 50°C and water content based on protein powder First mixing in the form of an emulsion by mixing protein powder that is calculated to be 20% by weight or less. get things, (2) the emulsion of step (1); Contains substantially no visible fat with a proportion calculated on the basis of the product from 20 to 90% by weight. red meat, A vegetable fat substitute consisting of dietary fiber and starch in a weight ratio of 1:32 to 1:1. minutes, and the percentage of dietary fiber measured as non-starch polysaccharides (NFS) is The proportion of starch is at least 5% by weight of the dry matter of vegetable matter, and the proportion of starch is less than that of the dry matter of vegetable matter. at least 50% by weight, and the botanical component is sensually perceivable in the applicable meat product. homogeneous consistency or homogeneous copolymer with substantially no particles that can Ingredients that can be added to the Vegetable fat replacement ingredients range from ~80% by weight, percentage calculated based on the product Water ranges from 10 to 50% by weight, the proportion calculated based on the product is 0 to 4% by weight and the proportion calculated on the basis of the product is in the range 1-15% by weight. One or more further ingredients as desired 5% by weight or less of the mixture obtained by mixing the emulsion of step (1). , Grind the resulting mixture as desired. consisting of substantially uniformly distributed particles of meat and vegetable ingredients, the largest diameter of the meat particles (3) Optionally, the mixture obtained from step (2) is obtained. further mixing additional ingredients into the mixture; (4) dispensing the resulting mixture in appropriately sized packaging containers, if desired; (5) If desired, preservative and/or cooking treatment of the mixture dispensed into the packaging container. do Consists of processes.

Japanese Patent Application No. 63-990 describes a method for producing paste products made from low-fat meat. Emulsions containing edible fats and oils as alternative ingredients for fats and oils in It was suggested to use the composition.

The proportion of the emulsion composition ranges from 5 to 15% by weight of the product. However, regarding the present invention Therefore, the emulsion in step (1) is not used as a fat replacement ingredient (it has the desired application ability). It is important to note that addition is a means of obtaining. This effect is achieved by the present invention. It is obtained when the proportion of emulsion of A preferred proportion is 2 to 4% by weight. It is inconvenient to add at a rate higher than the above definition. It is. This is because it does not add significantly to the calorie content of the low calorie meat product of the present invention. This is because that.

As an edible oil, sunflower having a melting point at or below room temperature as defined below Vegetable oils or animal products containing ura, soybean oil, olive oil, or grape carp At room temperature, i.e., typically found in meat processing plants, such as lipids, is a fat containing animal fats and vegetable fats and oils that are liquid in the range of 10 to 20°C. Any ester of fatty acids may be used.

Depending on the desired total fat content of the spreadable meat product to be produced, the added botanicals The amount of oil is preferably in the range 0.8-3% by weight, calculated on the basis of the product; More preferably, it is in the range of 1 to 2% by weight.

In order to obtain a useful emulsicon in step (1), water is added at a temperature of 50°C or higher. The preferred water temperature is in the range 70-100°C. Process (2 ), when using pre-cooked plant ingredients, in step (1) and step (2) Conveniently, the added water is a pour liquor in which the botanical ingredients have been precooked. Main departure In a preferred embodiment of the invention, the amount of water added in step (1) is based on the product. It is calculated to be in the range of 1 to 3% by weight. The amount of water added in step (1) is based on the product. It is preferable that the amount is 1 to 3% by weight.

Protein powders useful in step (1) include caseinate, globin, soy protein, or Food grade dry powder of animal or vegetable protein such as bean protein. There may be, however, essential requirements for such compositions as described above. Its taste and flavor is acceptable to applicable meat products when added in the maximum amounts indicated. This means that it imparts no taste or flavor. Preferences of the present invention t) In a specific example, caseinate is used. Water content added in step (1): 20 The amount of protein powder below 0.2-2% by weight is calculated based on the product. based on the mixture (0.3 to 1% by weight calculated on A). It is.

Add visible fat to other low-calorie meat products other than spreadable meat products (A). Before producing a cohesive mixture, the qualitatively free red meat is pulverized and coated into a low Force 01J - In the production of meat products (1) Add the meat used in the process in the form of pieces or chunks. It is usually preferable to mix it with the emulsion (1). Such pieces or chunks of meat , usually obtained in meat factories when cutting certain cuts of meat. Typically this The maximum diameter of such meat trimmings ranges from 5 to 15 cm. Furthermore, this One piece of meat involved is a piece of edible scrap meat, such as a whole liver or a whole kidney. It's fine.

In step (2) of the method for producing a coatable low-calorie meat product of the present invention, step (1) emulsion from and meat, vegetable ingredients, additional water, salt and optionally one or more Mix the further ingredients above and, if desired, grind the resulting mixture to a substantially homogeneous A mixture is obtained consisting of particles of meat and vegetable components distributed throughout the mixture. In this mixture The maximum diameter of heavy particles is less than lcz・ In certain embodiments of the method, such mixing is carried out using a rotary 2 rotor with a rounded blade. The emulsion is poured into a cylindrical container with a conical lower part having a bladed propeller. The emulsion is then combined with whole meat loaves such as whole pork liver or whole boiled With meat and plant ingredients, additional water, salt and place as a whole plant like a potato. Obtained by mixing with one or more further ingredients as desired. propeller By rotation, the meat and/or vegetable ingredients are partially pulverized into coarse particles of the above-mentioned size. Smash.

The resulting mixture above is optionally powdered in a suitable powder in one preferred embodiment. By milling, which is carried out by passing the resulting mixture through a milling device. may be further milled to obtain a more finely milled spreadable meat product mixture. Book In one particular embodiment of the invention, the spreadable low calorie meat product mixture comprises 3 Pass through a high speed mill with nth plate. The high speed crusher is cylindrical It is attached to the conical bottom of the container, and the passage is performed by evacuating the crusher attached to the container. carried out by. For grinding into fine particles, use a plate with a diameter of less than 3R11. It will be understood that it can be obtained by choosing a grinding device with cormorant.

Optionally, said spreadable meat product mixture may be supplemented with a fish selected from the group defined above. Addition of ingredients to obtain specific mixtures for specific types of meat products that can be applied It's fine.

Further, in an optional next step, the low calorie product mixture can be applied as defined above. preservatives selected by the treatment as defined above. and/or a cooking process.

In a further aspect, the invention provides a coatable product made according to a method as described above. regarding meat products. Typical examples of such products are meat containing liver paste. It is a top paste. In this regard, the spreadable meat product is paste-like funcystin. means a spreadable meat product that has a sheath and is free of particles that are perceptible to the naked eye. It is understood that

Spreadable non-liver meat products are often referred to as meat "spreads." coating A further example of a possible meat product is the so-called pâté, which the word generally refers to as a base. Used to indicate a spreadable meat product consisting of a toast-like spreadable meat product mixture.

The paste-like spreadable meat product mixture typically contains one or more particles of particle size 0.5 to 1 Qsu. By adding certain further ingredients above, the particles in the final spreadable putty are visible to the naked eye. I can understand. Examples of such specific further ingredients are pulverized plants, pulverized meat and nuts. It is a finely ground fruit containing tutu.

In a further embodiment of the invention, a method of producing a low calorie meat product is provided. . The product obtained is a vet food and is mixed according to this method in the proportions defined above. The red meat added to the mixture has a fat content of 10% by weight or less, preferably 7% by weight or less, More preferably 5% by weight or less, even more preferably 3% by weight or less, most preferably Low calorie vegetable/food products containing 2% by weight or less, especially 1.5% by weight or less occurs. Red meat components include blood, intestines, stomach, reproductive organs, chicken or red fish bodies, or Preferably, choose from low-cost slaughter and fish factory offal such as respiratory organs.

In yet another aspect, the invention provides low calorie meat products as defined herein and It relates to low calorie meat products produced by the method defined herein. The product is Dry the meat by drying methods that do not cause any major coagulation of meat proteins, such as freeze drying. It is a product that can be dehydrated.

Machinery, equipment and tools that can be suitably used in the method defined herein are , identical to that customarily used in the production of meat products, and such machinery , devices and tools are known per se to the person skilled in the art. Example 16, detailed below The following describes in some detail the suitable machines, apparatus and tools, which are the subject of the present invention. can be explained in relation to this aspect of .

The invention is further illustrated in the following examples.

Example 1 Manufacture of hot dog sausage The following ingredient formulation was prepared for hot dog sausage.

Lean pork with all visible fat removed 7. OOO & 9 peeled, cooked “bi” Ntje (B 1ntje) J Potato 3.000kg Flour 0.4019 Potato flour 0.400 to 9 Water (2Q water, 3k?) 5.000kg salt 1 noble salt (sodium nitrite 0 ．． 56%) 0.140 and 9 salt 0.140 & 9 Dry skim milk 0.500 to 9 Phosphate 0. osotc9 Seasoning 0.040 to 9 Cool the lean pork and cooked peeled potatoes to about 5°C and grind them in an internal grinder for 3 u. The mixture was ground separately through a sieve. Transfer 4ky of ground pork to a high-speed mixer, and mix the meat with Grind by operating the high-speed grinder for 3 revolutions of the bowl, then remove all the phosphates. Half of the combined curing salt and common salt and half of the ice water were added. Next, all the water is meat. Continue operating the high speed grinder until the powder is ingested, then skim milk powder, flour and potato flour were added along with the remaining half of the ice water. The ice water added last is The high speed mill was operated until it was consumed by the compound. remaining lean pork Add 9 to 3 to the mixture and grind until the temperature in the mixture rises to 10-12 °C. continued.

Finally, add the seasoning ingredients (celery salt, white pepper, mace, paprika and cardamom). Added with cooked potatoes. It then has a smooth cohesive texture. The high speed mill was operated until a forcemeat mixture was formed. At this stage Internal temperature was approximately 14-16°C.

The resulting sausage mixture is then transferred to a sausage filling machine and packed in casings. packed into. The stuffed sausages are then dried at a temperature of 80'C for about 30 minutes. Smoked and salted for 0 minutes, then cooked once in a water bath at about 80°C for about 10 minutes. cold After cooling, the sausages were air-dried, wrapped in plastic foil bags and evacuated. did.

In the obtained hot dog sausage, the component composition was as follows (w /w) Lean pork 24.1%, cooked peeled potatoes 18.1%, ice water 30.0 %, dry skim milk powder 3.0%, wheat flour 2.4%. Potato flour 2.4%, flour 0.23% Leber and Spices, and Salt (including Sodium Nitrite) 1. 7%. Therefore, the basic mixture components (red meat, added water, and fat substitute ingredients, Consisting of a total of 91.1% (cooked peeled potatoes) and 8.1% additional ingredients. It was done.

The total energy content of the final hot dog sausage is 407 kJ per 100 g. Met. The distribution of the main energy-donating components was as follows (W/W%) : Protein 10.7, carbohydrate 9.0 and fat 1.9°. A predetermined low-fat content of This shows that it was only 18%.

A pork fillet that does not contain fat substitute ingredients and has a somewhat high fat content. Low calorie hot dog sausage compared to traditional hot dog sausage A randomly selected sample of 42 people was asked to rate the taste, texture and appearance of The sausage was sensory tested by a consumer panel of informed subjects. Applicable / Xll flannel has the following characteristics: (a) taste, (b) texture, (C) appearance, and (d) the following pleasantness/displeasure scale: significantly less (1), poorer (2), slightly poor (3), same as reference sample (4), slightly better (5), good (6), and good They were instructed to rate each of the general impressions according to Good (7).

The numbers in parentheses indicate the numerical transformation value for the constant evaluation, which can be used to calculate the difference statistics. used in the analysis. For these analyses, the mean score and mean standard Errors were calculated and the data subjected to Student's t-test.

The main composition of the control sausage was: energy content 1180 cJ/100g, 13% protein, 3% carbohydrates, and 24% fat.

Before testing, both types of sausages were heated for several minutes by dipping them into boiling water. to obtain the appropriate meal temperature.

Consumer test panels tested the invention's hot Distinguish between dog sausage and traditional high fat content hot dog sausage I couldn't.

The test was repeated after freezing and thawing the sausages three times.

Even after this treatment, low-calorie sausages and high-fat sausages regarding the above parameters There were no detectable differences between the fat control sausages. This is especially true for low-fat hot The water binding strength of hot dog sausage formulations is higher than that of conventional high fat hot dog sausage formulations. This shows that the water binding strength is equivalent to that of the compound.

Example 2 grilled sausage production For grilled sausage, the following ingredient formulation was prepared: Lean pork with skin removed 3.500 & 9 peeled, cooked "Pinz z" (B + nt je) J potato 1.500 to 9 salt (sodium nitrite 0.56%) o, agokg salt 0.050 to 9 Water (0.6Q of water, crushed ice 1, 4 & 9) 2. oookg dried skim milk 9 to 0.250 Phosphate 0.035&9 White hut 0.0119 Mace O, 9 to QQ2 Shi1 Uga 0.002 to 9 Coriander 0.002t9 The manufacturing method was substantially the same as that described in Example 1. obtained In the grilled sausage, the ingredient composition was as follows: lean pork 47. 1%, cooked peeled potatoes 20.2%, ice water 26.9%, dry skim milk powder 34%, salts containing sodium nitrite 1.8%, phosphates 0.5%, and flakes Bars and spices 0.22%. Therefore, the total of the basic mixture components is 96.0%. and 4.0% of additional ingredients.

The total energy content of the final grilled sausage is 364 &J per 100g. Ta. The distribution of the main energy-donating components was as follows (w/w%): Protein 12.6, carbohydrates 6.0 and fat 1°4°, thus the total energy of fat content The relative contribution to ghee content was only 14%.

Testing grilled sausages by a consumer panel as described in Example 1 did. The test panel was tested immediately after production or after freezing and thawing the sausages three times. Both sausages of the invention and with high fat content when tested later Indistinguishable between conventional grilled sausages.

Example 3 Production of 1 liter lunch meat Replace the conventionally used ingredient pork fat belly trimmings with cooked peeled potatoes. A test batch of 1 lb. low calorie lunch meat was prepared.

As reference product Lunch 1 without cooked potatoes but with fat trimmings A batch of minced meat was prepared. The ingredient formulation was as listed below (prescribed total (The amount is W/W%): Test batch Reference batch Lean pork shank 9. OOO & 9 (45,0%’) 9. OQlkg (45,0 %) Fat trimming 6. OOO&g (30.0%) cooked peeled potatoes 6.000&? (30,0%) - Salt pickling salt 0.340? (1.7%) 0. 300 to 9 (1,5%) salt 0.240 & 9 (1,2%) Ice water 4.360&? (21,8%’I4.154 to 9(,20,8%) phosphoric acid Salt 0. LOO&? (0,5%) O, LOOkg (0,5%) Sugar o, z ookg (t, o%) 0.200 & 9 (1,0%) Sodium asfulvic acid Mu 0.006? (0.03%) Total 20. OOO & 9 (100,0%) 9 out of 20.000 (100.0%) From the above formulation, 1 inch of lunch meat is low in calories. -Test B and T contain only 1.7% salt, whereas the reference product contains only 1.7% salt. It is clear that the total salt content is 2.7%. Furthermore, if the exam is <2 Contains no antioxidant (sodium asfulbate). exam /1'・/chi Ingredients omitted in were replaced with the corresponding amount of water.

As a first step in the production of lunch run meat batches, the addition of curing salt 1809 (2% by weight) The pork shank is salted for 24 hours, then passed through a 5-inch plate and powdered. Shattered. Transfer half of the ground meat to a high speed mixer and add the phosphate and remaining salt. Ta. The resulting mixture was mixed by operating the mixer at 140 rpm for 60 seconds. The mixture was further pulverized, during which time 1/4 of the ice water was added. After the mixer stops, add sugar and and ground cooked potatoes cooled to 50C (test batch) or flour at 5C. Add crushed fat trimmings (reference batch), then between 2/4 additions of ice water The mixer was operated at 2800 rpm for 60 seconds. Next, add the other half of the meat. , run the mixer at 280 rpm for 120 seconds while adding the remaining 1/4 of the ice water. Made. The initial temperature of all components was 5°C. The resulting lunch run meat mixture The final temperature was 14°C. This moderate temperature increase uses a mixture of ice and water. obtained by

Transfer the forcemeat mixture to a filling machine and from the filling machine a diameter 7 211 Jinshin was filled with the mixture. After sealing the can, a pressure of 2.1 bar (121, 6° C.) for 70 minutes and then cooled in cold water.

The resulting batch of canned lunchbon meat was chemically analyzed by methods known per se, Total energy content and carbohydrate, protein and The relative contribution of fat and fat to that was calculated. Table 1 Composition of luncheon meat patches (W/W%) and their energy content Test batch Reference batch % total energy % % of total energy Carbohydrate 5.4 21.6 1.2 1.9 Protein 9.3 39.4 11, 8 20.2 Fat 4.3 39.0 21.3 77.9 Total energy (&J per 100g) 429 1065 Total amount of low calorie luncheon meat The energy content was only about 40% of the reference product. This latter meat product smell The high fat content contributes to 779% of the total energy content, while the In the product, fat content contributed only 39%.

Low fat test rancho relative to that of the conventional reference product as defined in Example 1. The sensory quality of the meat was tested. The results of the sensory evaluation are shown in the table below.

Table 2 Peeling compared to the characteristics of conventional canned luncheon meat containing 21.3% fat by weight; Sensory characteristics of low-calorie canned uncheon meat consisting of 30% by weight of cooked potatoes N Average score SEM Significance Taste 41 4,02 1.67 ns Texture+-'41 3,85 1.46 ns Appearance 41 3.51 1. 43 * General impression 41 3,93 1.42 nsN: Number of objects in the panel .

SEM: Standard error of the mean.

nS: There is no statistical difference.

* p<0.05゜ m’s p＜0.01゜ ＊＊＊　p＜0.001゜ Generally, sensory panelists found the quality of the test lunch run meat to be the same as or similar to the reference product. It was rated slightly inferior to that of However, the taste, texture and relative impression Regarding this, no statistically significant difference was observed.

As an indication of the emulsion stability of luncheon meat mixtures, the meat zebra after autoclaving of the cans is The meat jelly and fat collected on top after autoclaving to release the lees and fat respectively. Scrape off all of the separated layers and then weigh these layers to determine the total weight of the product. It was determined by calculating its ratio to Low calorie lunch run meat cans At 42% by weight of meat jelly was collected and there was no measurable fat release.

However, in the reference product, meat jelly s, AII mass % and fat 0.6% by weight collected. Based on these data, low-fat luncheon meat emulsion The quality appeared to be superior to that of the conventional high fat reference product. This discovery , the salt content of the test product was about 0% less than that of the Ncheon meat product. This is surprising considering that.

Example 4 Manufacture of beef burger patties Test batch of low calorie beef burger patties and fat content of 20.5% A certain type of putty was prepared. The ingredient composition of the two hatches is as shown below. Test putty Reference putty Beef, 5% fat 13.794&? (69,0%) - Beef, fat 24% 17 ．． 932&? (89.7%) Cooked peeled potatoes 4. 9 (za, 7%) - Water/Water 2. A6gkg (to, 3%) 2.06111&? (10,3%) 31111 of the same components of beef and cooked potatoes at a temperature of 5°C Grind separately through the eye plates. For the production of low-calorie patties, crushed low Blend fatty beef and ground cooked potatoes in a meat blender at 2 rpm for 5 minutes. During this stage, water was added while melting the ice. The temperature after mixing is approx. The temperature was -4°C. Putty (82-859) in F ormax paste. It was shaped on a tea molder, then frozen and packed into cardboard boxes.

The burger notes obtained by methods known per se.

chemically analyzed for their carbohydrate, protein and fat content, and these Total energy content and carbohydrates, proteins and fats based on analytical data calculated the relative contribution of: Table 3 Composition (W/W%) of Hamburger Pateva, Chi and their energy test batches Reference batch % total energy % % of total energy Carbohydrate 2.3 8.0 0.6 0.9 Protein 15.6 57.9 16, 0 26.5 Fat 4.3 34.1 20.5 72.6 Total energy content The amount is reduced by about 55% in the low calorie patty compared to the conventional reference product. Ta. Furthermore, the contribution (total energy content of fat) in test batches of putty is only 34.1%, while the corresponding value in the reference product is 72.6%. That's high.

A consumer defrosting a beef burger patty at room temperature and then following substantially the above method. on the saucepan until they are completely done before testing the sensory qualities by the test panel. I fried it using conventional methods. The results of the sensory evaluation are summarized below.

Table 4 Peeling and cooking compared to the characteristics of a conventional hamburger patty containing 20.5% fat Low calorie beef hamburger patty made of 20.7% cooked potatoes by weight characteristics N Average score SEM Significance Taste 41 5.15 1.54 ***Texture 41 5.15 1.3 9 ***Appearance 41 5.00 1.1.5 *Book*General impression 40 4 ．． 88 1.38 ** Book N: Number of controls in the panel.

SEM: Standard error of the mean.

nS: There is no statistical difference.

* p<0.05゜ This book p＜0.01゜ *** p<0.00 i.

Overall, the low calorie beef burger patty was evaluated by the test panel. It was rated slightly better than the conventional reference product for all characteristics. Turned out All differences were significant at the 0.1% level.

Example 5 Production of low calorie chicken pie A test batch of low calorie chicken pie consisting of 24.4% cooked peeled potatoes was prepared. Prepared. The characteristic of this meat product is that it contains about 22% fat by weight. compared with that of the reference batch. Ingredient formulation for two batches of chicken pie are shown below: Test batch Reference batch Chicken (cooked) 4.522kg (22.6%> 4.262&? (21.3%) ) Chicken skin 3.130&? (15.7%l　3.130?(15%) Cooked peeled Skinned potatoes 4. ．． 1170 & 9 (24,4%) - Pork fat trimming 4. 870 to 9 (24.4%) pork shank 2.782 & 9 (13.9%) 2.782 &9 (13,9%) boiling water 3.478 to 9 (17,4%) 3.4719 (1 7.4%) Skim milk powder 0.348 to 9 (L, 7%) 0J48 & 9 (1 ,7%) Salt 0.244 to 9C1,2%) o, <oo/9 (2,0%) dry Onion 0.052&f (0.3%) 0.100 to 9 (0.5%) Grutu S　0.034&l (0.2%) O,034 to 9 (0.2%) Madeira grape wine To 0.348? (1.7%) 0.3419 (1.7%) Olive 0.112 ni 9 (0,6%) 0.112 & 9 (0,6%) white pepper @ 0.010 ni 9 (0,0 5%) 0.016 to 9C0.08%) Total 20. OOO & 9 (100%) 20. OOO & 9 (100%) Obviously, the amount of salt and spices is low in calories - significantly decreased in the chicken pie formulation.

A low calorie chicken pie batch was produced by the following method: 331 pieces of pork shank. Grind through the first plate. 20% chicken skin and peeled potatoes just before use Boil for a minute and transfer while still hot to a pre-warmed high speed grinder. The following ingredients, dried Kim milk, salt, dried onion, glucose, Madeira wine and white pepper After the addition, the bowl rotates twice while the knife is running at 280 Q rpm. Operated the crusher. After this operation, add boiling water and run the grinder for about 80 seconds. operated. As a next step, the resulting mixture is mixed with ground sours, olives and malts. Add the Tsa spice mixture and then turn the bowl to 280 rpm for 5 revolutions. operated a high-speed crusher. Each of the resulting bi-mixtures having reached a temperature of approximately 50°C 2009 into aluminum foil trays holding 2009. Finally, filled Bake the tray by placing it in a 180°C water bath for approximately 45 minutes, then cool at 5°C. did.

A reference batch was manufactured in substantially the same manner. However, crushed boiled potatoes was replaced with the same amount of similarly ground fat trimmings.

The main energy-giving components, i.e. carbohydrates, are prepared by methods known per se. Analyze the resulting chicken batches for their content of protein and fat, did. According to these analytical data, the total energy content of the batch as well as The relative contributions of carbohydrates, proteins and fats to them were calculated. the obtained numbers They are summarized below. Table 5 Composition of chicken bibatches (W/W%) and their energy content Test batch Reference batch % total energy % % of total energy Carbohydrate 5.7 14.7 1.9 2.7 Protein 15.1 41.0 16 ．． 1 24.9 Fat 7.6 44.3 21.9 72.4 Total energy (&J per 100g) 670 1178 Cooked equal amount of pork fat trimmings For the total energy content of chicken bibatch with potato substitutes, refer to bibatch It decreased by about 43%.

Baked low calorie chicken by test batch and reference batch according to the above method. Sensory quality tested. The results of these sensory evaluations are summarized in Table 6 below. Table 6 Dehulled/cooked/yellow compared to traditional chicken bai characteristics containing 219% fat by weight. Sensory characteristics of low-calorie chicken bai containing 244% by weight of scallops N Average score SEM Significance Taste 41 4,93 1.54 Honki wood texture 41 4.61 1.6 7 * Exterior 41 4,68 1.22 Honkimoto General impression 41 4,85 1.39 1**N Number of objects in the panel.

SEM: Standard error of the mean.

nS, no statistical difference.

Book p＜0.05゜ Book *p<0.01゜ Kimoto” p < O, OO1.

Low calorie chicken bites for all sensory characteristics tested by the panel. was rated better than Nasho Chicken Bai.

All differences identified were fully significant.

Example 6 Manufacture of fill-in cake pole A low calorie test batch of Finon Yu cake pole with the following ingredient formulation and and conventional reference batch prepared/test batch reference batch Tarano fillet 11.704&? (58,5%'I 11.852) c9 (59, 3%) Lard -4, OOO & 9 (20,0%) Cooked peeled potatoes 3.90 2&? (19.5%) - Bread crumbs 1.114&? (5,6%) 1.0O1l l&? (5.0%) Whole eggs 1.338 to 9 (6.7%) 1,136? (5, 7%) Mineral water 1.114 & 9 (5,6%') 1.104? (5,5%) wheat Flour 0.490 & 9 (2,5%) 0.490 to 9 (2,5%) Salt 0.30 4Jc9 (1.5%) 0.342&? (1,7%) Shirako Gon 0.036 & 9 (0, 2%) 0.0619 (0.3%) Fish cake board by the following method Cod fillets prepared in two batches and peeled cooked fish cooled to about 4°C. Potatoes were crushed through a 31st plate. Crushed sea bream fillet, breadcrumbs , transferred to a high speed grinder along with salt and spices. The bowl of the high speed grinder is run 5 times. It was operated at 2800 rpll during rotation. After stopping the crusher, add whole eggs The mill was then operated at 280 rpm for 30 seconds. Then, the pulverization The machine was operated at low speed (1400 rpm) for 30 seconds during which mineral water was added and then The mill was operated at 280 rpm for an additional 30 seconds and then stopped. Finally, obtained Add crushed cooked potatoes to the mixture and mix at 2800 rpm for 60 seconds. Operated the crusher. The resulting fish cake mixture with a final temperature of 4°C was formed into a patty. Transfer to a molding vessel and form into fish cake balls in this, then drizzle with vegetable oil and Fry for 5 minutes at 160°C in a 1:1 mixture of margarine, then core temperature After the temperature reached 92°C, it was baked in an oven at about 220°C for about 15 minutes.

Two batches of fishcake balls obtained by methods known per se were analyzed for their carbohydrate, protein and fat content. these days Based on the data, the total energy content in the seven cake poles as well as the The relative contributions of carbohydrate, protein and fat content to them were calculated. results Shown below: Table 7 Composition (W/W%) of fish cake ball batches and their energy content Quantity Test batch Reference batch % total energy % % of total energy Carbohydrate 9.5 26.7 6.2 9.7 Protein 14,9 44,2 15 ,1 24.9 fat 4.6 29.1 18.6 65.5 low calorie fat The total energy content in the cake balls is approximately It decreased by only 45%.

The consumer panel described in the above example provided a low calorie fish cake board. The sensory quality of the material was evaluated. The results of these sensory evaluations are summarized in Table 8 below. vinegar: Table 8 Dehulled and cooked Nya compared to the characteristics of conventional fish dumplings containing 18.6% fat by weight Sensory characteristics of low-calorie finonyu cake pole containing 19.5% by weight of scallops Signs N Average score SEM Significance Taste 42 4.14 1.74 ns Texture 42 4.33 1.51 ns Appearance 42 4,55 1.3 3 * General impression 42 4,64 1.48 **N: Number of controls in the panel .

SEM: Standard error of the mean.

nS: There is no statistical difference.

* p<0.05゜ *+s　p＜0.01゜ **ys p<Q, OOl.

For all sensory characteristics, the test panel tested low-calorie fish cake balls. was found to be slightly better than the reference ball batch. Appearance and general Regarding the impression, the difference between the test products' flakes 1<- was sufficiently significant.

Example 7 Low calorie sausage emulsion made from cooked potatoes in various proportions qualitative Substantially as described in Example 1, various proportions (w/w%), namely 40 %, 30%, 20% and 10% cooked peeled potatoes. - Four test batches of Sage were prepared. At the same time, prepare cooked potatoes in exactly the same way. Reference batch of four corresponding sausages with one proportion of pork belly fat trimming prepared. All test batches as well as all reference batches contain additional ingredients. consists of lean pork in the form of shanks from which substantially all visible fat has been removed. Ru. This percentage is calculated from cooked potatoes (test batch) or fat trimmed (reference batch). increase in proportion to the decrease in either percentage of

Test batch consisting of 40% by weight of cooked potatoes and 40% by weight of fat trimmings The ingredient formulation is shown below for the corresponding #shine batch consisting of %.

Test batch reference Twitch Cooked peeled potatoes 8. OOOkg (40,0%) - Pork fat trimming -8, OOOkg (40, a%) ice water 5.382 to 9<2F+, 9 pulls) 5.832&t (26,9%) dry skim milk 0.672 to 9 (3,4%) (1,672 kg (3,4%) salt 1 salt 0.200 to 9 (1,0%) 0.20 0 to 9 (1,0%) salt 0.150 to 9 (0,8%) 0.240 to 9 (1, 2%) Phosphate 0.094 to 9 (0,5%) 0.094 & 9 (0,5%) White Hu Shu 0.026 to 9C0,1%) 0.040 to 9 (0,2%) Mace O, QO6 & 9 (0.03%) 0.010kg (0.05%) Ginger 0.00 To 6? (0,03%) 9 to 0.010 ((1,05%) The amount of pickling salt is 2) ＜The amount of salt and spices is equal to 0, while the amount of salt and spices is the same as the corresponding conventional Reference/<Low force IJ relative to Nochi - reduced in batches of Nosage. trial In this case, the reduced amount of the above ingredients was compared to The corresponding additional filler weight (0.580 to 9) was substituted. The rest of this example For Formulation 1, other than shank meat, cooked potatoes and fatty tomato All ingredients are as indicated in the formulation above.

All batches were prepared in virtually the same way: as a first step, the The cooked and peeled potatoes were ground in advance through a 5111th plate. within the department Half was transferred to a high speed mill along with phosphate and half salt. Then, the crusher was operated at 280 rpm for 60 seconds, during which time half of the ice water was added. The crushing Stop the machine, then operate at 1400 rpm for 30 seconds, during which time the skim mill Add the powder and remaining ice water and run the mill at 2800 rpm for an additional 30 seconds. It operated for a while and then stopped. After adding the remaining half of the meat and the remaining half of the salt, 2800 The mill was operated for 30 seconds at rpm. After the grinder is stopped, the mixture is ground cooked potatoes (test batch) or pork fat trimmings (reference batch). Add the spice ingredients together and run the mill at 280 rpm for 60 seconds to complete the final solubility. - A sage mixture was obtained. When added to meat, cooked potatoes and fat trimmings The temperature of the sausage mixture was approximately 5°C, and the a degree of the final sausage mixture was 12-14°C. Ta.

Transfer the sausage mixture to a sausage filling machine and fill with 221II collagen casings. Stuffed inside. Next, the Stanov de Sauce 7 obtained in this way was processed using the following process. Smoked and cooked mature for 15 minutes at 150'C/75%RH Drying 15 minutes/60’C/65%RH Smoking 25 minutes/75°C/65%RH Cooking 20 minutes/85°C (water bath) Cooling 20 minutes/8℃ (spraying water) Finally, the sausages are further dried and cooled in a refrigerator and placed in plastic foil. vacuum packed.

The test and reference batches described are those commonly used in the art. Their emulsion stability was tested according to two methods.

(1) Measurement of weight lost during cooking The sausages were weighed immediately before cooking (initial weight). Cooking requires an appropriate amount of melting and Traditional home cooking is done by frying in a no-fry pan using heated margarine. I did it manually. After the sausages were cooked they were weighed again (prepared). weight). Weight loss (initial weight - cooked weight) as a percentage of the initial weight Calculated as The results are shown in Table 9 below.

2) Measurement of meat jelly and fat release during autoclaving of freshly prepared sausages Before packing the mixture into the casing, fill this amount into a jinshin holding 450 g. and then autoclaved substantially as described in Example 4. Meat collected at the top The amount of jelly and fat was determined as described in Example 3. sausage mixture The results, expressed as a percentage of the initial weight, are shown in Table 9 below: Table 9 Efficiency measured by cooking weight loss and meat jelly and fat release during autoclaving. Mulsion stability indication 40, Test batch 6.5 0.0 4.540, Reference batch 6.1 9.8 21.130, test batch 6.3 0.0 5.630, reference batch 5. 9 0.0 5.120, test batch 7.0 0.0 4.320, reference batch Chi 6.2 0.0 4.510, test batch 5.1 0.0'-5,7 From these results, it was found that the fat trimming consisted of 40% by weight.

The stability of the sausage mixture emulsion in It was found to be significantly inferior to Batch and all other batches tested. That's it. Cooked potatoes and fat trimmings in proportions below 30% by weight: Each with the same percentage level of cooked potatoes/fat trimmings, but with different levels. However, the emulsion stability is virtually identical for the test and reference batches. It seems to be.

Example 8 Low calorie sausage mix in proportions of salt, phosphate, skim milk powder and flour. Effect of Compounds on Emulsion Stability Substantially as described in Example 7, the species water binding ingredients, salt, phosphate, skim milk powder and flour in different proportions; 3 of low-calorie sausages consisting of spices and flavor components in various proportions. Different test batches were prepared. Incidentally, peeled cooked potatoes are trimmed with pork fat. The amounts of spices and flavor components were approximately three times higher, but Three reference sausage batches were prepared with the same ingredient formulation as the test batch.

The three test batches had the following ingredient formulations: w/w% of ingredients Batch 1 Batch 2 Batch 3 Lean pork shank 29.8 29.9 29.9 Ice water 30.0 30.0 30 ．． 0 Cooked peeled potatoes 30.0 35.0 39.0 Taku fat trimmed o, o　o, o　o,.

Salted salt 2.0 1.0 1.0 Phosphate 0.5. 0.25 0.0・Dried skim milk 4.0 2.0 0.0 Flour 3.5’ L, ’75 0.0 Spices/7 L/-Bar Agent Wealth' 0.2 0.1 0.05" + White Hu 1it, )-su, Shishutsuga, Coendo The corresponding reference batch of seeds contains the following ingredient formulation: w/w % of ingredients. Lean pork soup 29.3 29.6 29.8 Ice water 30.0 30.0 30 ．． 0 Cooked peeled potatoes o, o o, o o,.

Pork fat trimming 30.0 35.0 39.0 Salting salt 2.0 1.0 1 ．． 0 Phosphate 0.5 0,25 0.0 Dry skim milk 4.0 2.0 0.0 Flour 3.5 1.75 0゜0 Spices/7L/-Bar agent” 0.7 0.35 0.02x’ White pepper, mace, Meat jelly and fat release measurement method described in Example 7 The above test and reference batches were tested for their emulsion stability according to I tested it. These measurement results are summarized below: Table 10 Emulsion stability measured by meat jelly and fat release during autoclaving Display of Test batch l O, 00, 40, 4 Test batch 2 0.0 9.1 9.1 Reference batch 2 1.7 12.8 14.5 Test patch 3 0.0 29.5 29.5 Reference batch, Chi 38°7 32,2 40.9 Test batch and photo batch Emulsion stability of sausage mixtures by reducing the amount of water-binding components in It is clear that there has been a decline in However, the emulsion stability in the reference batch The decrease in stability is always high compared to the stability of the corresponding test batch. therefore , replacement of fat in low-calorie sausages by equal amounts of peeled and cooked potatoes even when omitting the water-binding components traditionally used in the art. It is believed to improve emulsion stability. These results clearly indicate that This indicates that the physical fat substitute component had significant water binding power.

Example 9 Production of low-calorie sausages made of various vegetable fat substitute ingredients and their production Emulsion stability characteristics SpJ type vegetable fat substitute ingredients added at the same ratio 3 Two low calorie sausage punches were prepared. Batch 1 is cooked peeled potatoes Batch 2 consisted of 39.0 W/W% of potato bulb, i.e. substantially Material remaining after washing all starch with water, draining residual material and drying 39 ．． OW/W%, batch 3 contains 2.6% potato fiber by weight, commercially available. An aqueous suspension consisting of 18.2% by weight of functional potato starch and 79.2% by weight of tap water. Turbid liquid39. It consists of OW/W%. Typical ingredient formulations (w/w%) are shown below. It was as expected. Lean pork shank 30.0 Ice water 300 Vegetable fat substitute ingredient 390 Salt, table salt 10 Spices/flavoring agents” 0.05 1 white husk, mace, 7-J uga, cilantro seeds substantially as described in Example 8. The batch was prepared.

All three sausage mixture batches were autoclaved as described above before the meat jelly and their emulsion stability by measuring fat release. I tested it. These test results are summarized in Table 11 below. Table 11 Various sweet potatoes measured by meat celery and fat release during autoclaving Indication of emulsion stability of low-calorie sausage mixtures containing derived fat substitute components test batch 1 Cooked peeled potato 0.0 32.1 32.1 Noya potato bulp 0.0 20.6 20.6 Potato fiber/0.0 25.3 25.3 Potato fiber made of starch The above results demonstrate that potato valves and potato fibers are used in low-calorie meat products. Aqueous suspensions of fiber and potato starch are suitable fat replacement ingredients; Qualitatively, it is comparable to cooked peeled potatoes in terms of emulsion stability characteristics. It shows.

Example 10 The manufacturing ingredient combination of low calorie dry “No Sage” containing boiled potatoes is as follows. It was Lean pork with no visible fat 16. OOO & 9 (40,0%) excordic nodes Tenyakaimo 9.6 (10 kg (24,0%)) Ice water 10.400 & 9 (26 ,o%) Salt l Common salt 0.400 to 9 (,1,0%) Salt 0.320 to 9 ( 0.8%) Carrageenan 0.360 to 9 (0.9%) Colorant 0.080 &? (0,2 %) Phosphate 0.252 & 9 (0,6%) Potato starch 1.200 to 9 (3,0%) Soybean protein 1.200 to 9 (3,0%) Sodium ascorbate Mu0.020&? (o, t%) Spices 0.168 & 9 (0.4%) Red meat and boiled potatoes pre-cooled to 5°C, crushed through 3xx plate (Step a). Half of the finely ground meat and 4 to 9 parts of ice water salt High-speed mixer with 6 rotating knives for pickling salt, table salt, coloring and phosphate This is done by transferring the bowl to a high speed mixer and operating the mixer at high speed for 30 revolutions of the bowl. These components were further finely ground (step b). Stop the mixer and add the soy protein and jaggery. Add the potato starch and remaining ice water, then mix while the bowl rotates for another 30 revolutions. (Step C). As a final mixing step, the resulting mixture is pre-pulverized. Add the crushed boiled potatoes and the remaining half of the pre-pulverized red meat and turn the mixer on. An opening operation in which the bowl rotates 20 times (step d) yields a cohesive dry sausage mixture. This was packed into a 52xm casing, and then submerged in water at about 80°C. Soaked for 75 minutes.

As a reference product, substantially according to the above method, instead of boiled potatoes, fat 2 A batch of dry sausage with 4% addition was prepared.

A batch of dried sausages was chemically analyzed by methods known per se and Based on their analytical data, their total energy content as well as carbohydrate , calculated the relative contributions of protein and fat to them: Table 12 Set of dried sausage batches containing 24111% (W/W%) of boiled potato composition and its energy content Test batch Reference batch % total energy % % of total energy Carbohydrate 8.0 31.4 3.5 5.9 Protein 10.5 43.7 11 , 0 19.7 Fat 2.8 24.9 19.4 74.4 Low calorie dry sauce -The total energy content of sage is approximately 43% of the total energy content of the reference product. It was nothing more than In this latter meat product, the high fat content increases the total energy content. 74.4% of fat content, while in the test product the fat content It contributed only 249%.

Example 11 A low-calorie dry product made from potato fiber and potato starch as fat replacement ingredients. Production of dried sausage In the ingredient formulation of this product, the boiled water contained in the formulation of Example 1o 7 potatoes, potato starch product containing about 82% starch 5.77% by weight , 0.8% by weight of potato fiber product containing approximately 75% dietary fiber and 17. It was changed to 43% by weight. As a result, this fat substitute component contains 9.1% dietary fiber in its dry matter. % by weight and 70.0% by weight of starch. They are found in potatoes. These percentages were selected on the basis that they correspond to the average values.

The manufacturing method consists of step a and step 3 defined in Example 10.

In step C of the method, the mixture includes soy protein, potato starch, potato The starch product and the potato fiber product were added to 13.372 kg of ice water along with 9. engineering Step d and the subsequent stuffing and cooking steps were as defined in Example 10. It was.

The resulting batch of dried sausages was chemically analyzed by methods known per se and Based on these analytical data, the relative contribution of carbohydrates, proteins and fats to them I calculated the yield. Compare the data with the corresponding data for the reference product of Example 11. Did: Table 13 Proportion of potato dietary fiber in dry matter 91% and percentage of potato starch = 7 A set of dried sausages containing 24% by weight of fat substitute ingredients consisting of o, o% and its energy content test batch Carbohydrate 9.6 37.3 3.5 5.9 Protein 9.6 39.9 11. 0 19.7 Fat 2.6 22.9 19.4 74.4 Low calorie dry saw The total energy content of sage is approximately 44% of the total energy content of the reference product. It wasn't too much. This latter meat product has a high fat content that contributes to 7% of the total energy. 4.4%, while in the test product the fat content was 22.9%. It contributed only %.

Example 12 A low-calorie dry product consisting of potato fiber and cornstarch as fat replacement ingredients. Production of dried sausage In the ingredient formulation of this product, the boiled juice contained in the formulation of Example 10 Gaimo is a corn starch product containing about 82% starch, 577% by weight, and dietary fiber. Potato fiber product containing about 75% by weight 08% and water 1743% by weight I replaced it with As a result, this fat substitute component was similar to that of Example 12, and its dry matter It contained 9.1% by weight of dietary fiber and 700% by weight of starch. Manufacturing method is implemented It consisted of step a and step 3 as defined in Example 10. In step C of this method , the mixture contains soy protein, potato starch, cornstarch products and potatoes. The textile was added with ice water 13.372&9. Step d and next packing The cooking and cooking steps were as defined in Example 10.

The resulting batch of dried sausages was chemically analyzed by methods known per se and Based on these analytical data, the relative contribution of carbohydrates, proteins and fats to them I calculated the yield. Compare the data with the corresponding data for the reference product of Example 10. Table 14 Percentage of potato dietary fiber in dry matter 9.1% and percentage of cornstarch 70 Composition of a dry sausage batch containing 1% fat substitute component 24wt. and their energy-containing precious test batch, Taisho batch % total energy % % of total energy Carbohydrate 9.7 37.2 3.5 5.9 Protein 9,7 39,4 11, 0 19. '7 Fat 2,7 23,5 19.4 74.4 Low calorie dry sauce -The total energy content of sage is approximately 44% of the total energy content of the reference product. It was only %. In this latter meat product, the high fat content increases the total energy 74.4% of the fat content, whereas in the test product, the fat content contributed only 23.5%.

Example 13 A low-calorie dry product consisting of pea fiber and potato starch as fat replacement ingredients. Production of dried sausage In the ingredient formulation of this product, the boiled sugar contained in the formulation of Example 10 Potato starch contains about 82% starch, 577% by weight of potato starch, and about 7% dietary fiber. Pea fiber products containing 5% o, 5tit% and water 1743% by weight substituted for I got it. As a result, this fat substitute component, similar to that of Example 12, had a similar effect in its dry matter. It contained 9.1% by weight of dietary fiber and 700% by weight of starch. The manufacturing method is an example It consisted of step a and step 2 defined in 10. In step C of this method, The mixture contains soy protein, potato starch, potato starch products and pea fiber. The textiles were added along with 13.372 kg of ice water. Step d and next packing and the cooking process were as defined in Example 10.

The resulting batch of dried sausages was chemically analyzed by methods known per se and Based on these analytical data, the relative contribution of carbohydrates, proteins and fats to them I calculated the yield. The data are compared to the corresponding data for the IB light product of Example 10. Table 15 compared Percentage of pea dietary fiber in dry matter: 9% and potato starch percentage: 700% Composition of a dry sausage batch containing 24% by weight of fat substitute ingredients consisting of % and and their energy content test batch reference batch % total energy % % of total energy Carbohydrate 9,7 37.5 3.5 5.9 Protein 9,7 39.7 1L, 0 19.7 Fat 2,6 22.8 19,4 74.4 Low calorie dry saw The total energy content of sage is approximately 44% of the total energy content of the reference product It was nothing more than In this latter meat product, the high fat content increases the total energy content. The fat content contributed to 74.4% of fat content, while in the test product the fat content was 2. It contributed only 2.8%.

Example 14 A low-calorie dry product consisting of pea fiber and cornstarch as fat replacement ingredients. Production of dried sausage In the ingredient formulation of this product, the boiled juice contained in the formulation of Example 1O Contains 5.77% by weight of corn starch, which contains 82% starch, and about dietary fiber. Pea fiber product containing 75% 0.8% by weight and water 17.43% by weight Replaced. As a result, this fat substitute component, similar to that in Example 11, It contained 9.1% by weight of dietary fiber and 70.0% by weight of starch. The manufacturing method is It consisted of step a and step 3 defined in Example 10. Step C of this method Add soy protein, potato starch, cornstarch products and peas to the mixture. The bean fiber product was added along with 13.372 kg of ice water. Step d and next filling The incorporation and cooking steps were as defined in Example 10.

The resulting batch of dried sausages was chemically analyzed by methods known per se and Based on these analytical data, the relative contribution of carbohydrates, proteins and fats to them I calculated the yield. Data compared with corresponding data for reference product of Example 1o Did: Table 16 Percentage of pea dietary fiber in dry matter = 9. t% and corn starch percentage 70 Composition of dried sausage batch containing 24% by weight of fat substitute ingredients consisting of 0% and and their energy content test batch reference batch % total energy % % of total energy Carbohydrate 9.7 37.4 3.5 5.9 Protein 9.8 40.0 11. 0 19.7 Fat 2.6 22.7 19.4 74.4 Low calorie dry saw The total energy content of sage is approximately 44% of the total energy content of the reference product It was nothing more than In this latter meat product, the high fat content increases the total energy content. The fat content contributed to 74.4% of fat content, while in the test product the fat content was 2. It contributed only 2.7%.

Example 15 Low calorie dry sauce consisting of beet fiber and tapioca starch as fat replacement ingredients Manufacture of sage In the ingredient formulation of this product, the boiled juice contained in the formulation of Example 10 Gaimo is a tapioca starch product containing 82% starch, 5.77% by weight, and dietary fiber. Beet fiber product containing about 75% 0.8% by weight and water 17.43% by weight I got it. As a result, this fat substitute component, similar to that of Example 10, had a similar effect in its dry matter. It contained 91% by weight of dietary fiber and 70.0% by weight of starch. The manufacturing method is an example It consisted of step a and step 2 defined in 11. In step C of this method, The mixture contains soy protein, potato starch, tapioca starch products and beet fiber products. was added to 13.372 g of ice water together with 9.

Step d and the subsequent stuffing and cooking steps are as defined in Example 10. there were.

The resulting batch of dried sausages was chemically analyzed by methods known per se and The relative contribution of carbohydrates, proteins and fats to them based on their analytical data was calculated. The data are compared with the corresponding data for the reference product of Example 10. Ta.

Table 17 The percentage of beet dietary fiber in the dry matter is 91% and the percentage of tapioca starch is 70.0%. Composition of a dry sausage batch containing 24% by weight of fat substitute ingredients of Their energy content test batch reference batch % total energy % % of total energy Carbohydrate 9.3 35.6 3.5 5.9 Protein 9.9 40.1 11. 0 19.7 Fat 2,8 24.3 19,4 74.4 Total energy (kJ per 100g) 448 1015 Total low calorie dry sausage The energy content is only about 44% of the total energy content of the reference product. Ta. In this latter meat product, the high fat content accounts for 74% of the total energy content. 4%, while in the test product fat content contributed 24.3%. I just did it.

Example 16 Low-calorie liver paste made from boiled potatoes as a substitute for vegetable fat. manufacturing The liver paste component composition was as follows: Pork liver 27', 75% Boiled peeled potatoes 2775% Potato bot liquor 3265% Salt 0.80% Lactose 0.78% Sorbic acid 0.08% Wheat starch 3.59% Potato starch 0.98% Skim milk powder 3.27% Caseinate (982% protein) 0.48% Sunflower oil 1.21% - Spices o, 66% Potatoes are pre-boiled and whole in a plastic bag containing water. It was used in the form of peeled potatoes. Place the bags in boiling water for 20 minutes. Boiled by soaking. Open the bag before use, it contains boiling water. The potatoes were transferred to a container and maintained there for about 5 minutes to reach a temperature of about 90°C.

16% boiling potato bot liquor and A conical lower part fitted with a rotating two-blade propeller with rounded blades. KS (Karl Schnell) consisting of a cylindrical container with ll)) Transferred to a milling device. After grinding for 20 seconds, add sunflower oil and Continue grinding for 40 seconds to obtain a stable smooth emulsion (Step 1). all levers, Remains including hot whole potatoes and remainders of boiling potato pot liquor (step ii) and then mix for 2 minutes, during which time the rotary By Pella liver and potatoes are small (both have an average maximum diameter of 5zx It is broken down into coarse particles that are uniformly distributed in the emulsion by the rotation of the propeller. Ta. Finally, if the cohesive mixture as defined above contains further components, this secondary The mixture was transferred to a high-speed powder having a 3111th plate attached to the bottom of the cone of the mixing container. Passed from the mixing vessel through a crusher, by which passage the blend was obtained (step iv) . Passage of the mixture through the grinder was carried out by applying a vacuum to the container. . After passing through a high speed mill, the cohesive mixture containing further ingredients is filled. Transfer to a filling machine, dispense into 500m17 aluminum foil containers, and then heat to 190°C. I baked it in a pre-filled oven for about an hour.

Example 17 Amount of vegetable fat substitute ingredients and dietary fiber/starch weight ratio of meat products/- impact on 6 low calorie slicable sauces each substantially as defined in Example 10. - Five series of sage products were prepared.

The series consists of the total amount of carrageenan and potato starch as dry powder Consisted of products containing vegetable fat substitute ingredients in the following proportions: Based on the product 2,5.5.0.7.5.10゜○ and 12.5% by weight. these In each of the series, the dietary fiber/starch weight ratio was varied as follows: 1 1.1:2.1.4.18.116 and l32 were obtained. has the following composition A gelatin product was also prepared: Lean pork (8% fat) 50% Salt 1% Salted salt 1% Seasoning ingredients: 0.6% In the test products, lard was added to the above amounts of dry fat replacement ingredients and up to 25% I replaced it with water.

Low-calorie products are widely used in assessing the sensory quality of meat products. Evaluated by a seven experienced test panel.

The comfort level of the product was evaluated according to the pleasure/displeasure rating scale.

Each category is indicated by a numerical value ranging from -5 to +5, with 0 being good quality and -1 being slightly inferior. -2 indicates slightly inferior.

The results are summarized in Table 18 below.

Table 18 Average evaluation of test product for fungus tincture W -1, 22-0, 97-0 ,98-1,35-2,65l-1,438) Spongy consistency d) Dry dung consistency For a dry fat replacement ingredient consisting of a blend of carragetene and potato starch, When the ingredients are added in amounts ranging from 2.5 to 7.5% and when the dietary fiber/starch ratio is 1. The best results were obtained when the ratio was within the range of :1 to 1:4. However, it is acceptable products that fall outside these ranges (in some cases have also been obtained; low-calorie meat products) A certain proportion of the starch content to avoid the occurrence of spongy/stiffness in the product. of dietary fiber, and also that the use of dry fat replacement ingredients is higher. It was clearly shown that dry consistency occurs when the temperature is low.

In this experiment, the consistency award of the test product was slightly lower than that of the reference product. (The average evaluation was 0.4±1.1 (standard deviation).

Example 18 Manufacture of low-calorie dry sausage products consisting of various vegetable fat substitute ingredients and Sensory testing of the product Five low calorie test products and fat were prepared substantially according to the method described in Example 10. A series of reference products containing 25% fat was prepared. All products total 6 ．． 1% by weight of the following dry ingredients: Shiotaka salt, common salt, phosphate tower, coloring agent, soybean protein, aluminum Consisting of sodium scorbate and spices. The product consists of the following main ingredients: :Test product No., % Component reference 12345 Pork (7-9% fat) 40.1 40.1 40.1 40.1 40.1 40.1 Water 24.9 32.4 31.9 26.7 21.8 43.5 La Code 24゜9------ Cooked white rice -17,517,5---Potato fiber--0,550,1 3-0,26 cooked brown rice ---21,1-- Boiled carrots ---23,3- Cornstarch ----4,7- Dried potato flakes -7--6,1 Potato starch 3.0 3.0 3.0 3.0 3.0 3.0 Carragena 7 0.9 0.9 0.9 0.9 0.9 0.9 Calculated starch 2.40 6.54 6.54 6.54 6 ．． 16 6.24 Calculated dietary fiber 0.90 G, 94 1.31 1,04 1.60 1.52 dietary fiber/starch ratio 1.2.71 near, 01:5. Ol :6.31:3.91:4.1 The test and reference products were tested on a panel of 26 consumers. A sensory test was conducted using the half of the panelists, each in a separate study. evaluated two identical test product samples and one reference product sample, and the other half evaluated two identical test product samples and one reference product sample. Two identical collar samples and one test product sample were evaluated. The sample is processed by the product. Very poor (1), poor (2), neither poor nor good (3), good (4) ) and very good (5) according to the pleasant-displeased scale. (1) Overall impression, (2) Kon7sten/-1 (3) Taste, and (4) Appearance I evaluated it accordingly. Numbers in parentheses were used to calculate the average rating and the difference between average ratings. Indicates numerical conversion value.

The sensory test results are shown below as the difference between the average ratings for each test product and the reference product. .

Table 19 Sensation of low calorie dry sausage products and reference products containing 25% fat evaluation Test sample no.

Parameters 1 2 3 4 5 Overall -0,42-0,09-0,14-0,390,09 Appearance 0.07-0 ．． 06 0.21-0.94 0.14 consistency -0,06-0,0 3-0,51-0,09-0,07 taste -0,460,03-0,02-0,1 5-0,27 fork -0,22-0,04-0,12-0,40-0,03 Finally , the test product was rated slightly lower than the reference product.

However, the differences in samples other than sample number 4 were not sufficiently significant. From cooked two carrots This product is clearly rated as less acceptable due to its inferior appearance. It was. This is probably due to the strong coloring derived from carrots. this problem may be resolved by adjusting the amount and type of food grade colorant.

Interestingly, the evaluation of sample number 4 regarding taste and flavor was substantially was found to be at the same level as the reference product. Furthermore, surprisingly, the sample Further incorporation of dietary fiber in sample no. 2 compared to 1 increases taste and overall evaluation. It was found that the results were significantly improved.

Example 19 Low calorie hamburger production and cooking process Measurement of weight loss Preparation as defined below. Two series (A and B) of hamburgers were prepared according to the principles. Siri Series A consisted of one reference product and four test products. Series B is 1 It consisted of one reference product and three test products.

The ingredient formulation was as follows: Series A Weight% of components in the sample Reference AI A2 A3 A4 Beef, fat 23%　100.0---- Beef, fat 11%　-87,0--- Beef, 4% fat -80,080,080,0 Beef, 30% fat --1-- Beef, 10% fat - 1111 Boiled potatoes 0.013.020. O--Potato fiber---0.6ro - Pea starch---2,95 / Leeds B Weight% of components in the sample Reference BI B2 B3 Beef, fat 30%　64.0　-　-　--Beef, fat 17%　-54.0-- Beef, 10% fat 4.0 4.0 4.0 4.0 Beef, 55% fat -47 , 447, 4 Water 8.6 8.6 8.6 21.54 Soy protein (58%) 4. 5 4.5 4.5 4.5 Water 15.0 15.0 15.0 15.0 Soybean Protein (80%) 3.1 3.1 3.1 3.1 Salt 0.45 0.45 0,45 0.45 Seasoning 0.35 0,35 0,35 0.35 Boiled jar Gaimo 10.0 16.6 - Cornstarch - - 3,11 Potato fiber---0,55 Calculated fat % 19.6 9.6 3.0 3.0 Hamba in series A Gar was prepared as follows: Beef was mixed with ice through the 311R plate. The mixture was ground together and then transferred to a Palmia blender. drying or boiled potatoes and blend the ingredients twice for 25 minutes at about 0°C until set. Obtain the agglomerate Hanoverker mixture, and use a Forma putty molder (Forma x patty former). After forming, the hamburger patties are conveyed. The mixture was transferred on a dryer via a freezer and finally packed into storage cartons at -25°C.

Series B hamburgers were manufactured according to the following method = through the 3uth plate. The beef was ground with water and the ground beef was transferred to a Balmia blender. 2. Soy protein (80%), salt and seasoning were added before blending for 5 minutes. most Afterwards, pre-soaked soybean protein (58%) was added and then further soaked for 25 minutes. Blend in between to obtain a cohesive hamburger mixture. The mixture obtained according to the above Shaped things and stuffed them.

Ryonin's hamburger containing high fat reference product substantially as defined in Example 18 It was tested by a sensory panel using the following methods. Do not use any fat or oil before testing. Turbo fryer for 90 seconds without using , the non-burger patty was cooked. cooked sita hamburger cooked hamburger - Burger consisting of burger patty, bun, lettuce, mild salad, and Thing -It was presented to the panelists as a food product. In connection with the test, the hand obtained from the cooking method The weight loss of the burger was recorded.

Sensory test results are presented in the table below showing the difference between the average ratings for each test product and the reference product. are summarized in

Table 20 Taste of low calorie hamburger product and reference hamburger containing 23% fat Visual evaluation (Series A) Test sample no.

Parameters 1 2 3 4- Overall 0.34 0.55 0.39 -0.20 Appearance -0,280,18 0,19-0,42 Hunsischinshi 0.36 0.88 0.32 0.0 6 flavors 0.46 0.37 0.27 0.024 low calorie test burgers The average ratings for Gar products were 3.06.3.30.3.33 and 2.0, respectively. ．． It was 78%. In this series, 3/3 of the low calorie test burgers 4 was rated higher than the high fat reference product. For all test samples, taste and Bifun/Steshino was rated higher than the reference.

As a result of the cooking process, the reference hamburger showed a weight loss of 28.5%. trial The corresponding numbers for test samples 1-4 are 13.0.7.8.11.2 and 13.0.7.8.11.2, respectively. and 12.3%. These results clearly indicate that most of the fat is vegetable-based. found that cooking losses were significantly reduced in hamburgers with fat replacement ingredients. Indicated.

Table 21 Low calorie hamburger product and reference hamburger containing 23% fat Sensory Evaluation (Series B) Test Sample No.

Overall -0,10-0,08-0,37 Appearance 0.46 -0.15 0.1 2 Funsi Chinshi -0,220,01-0,09 taste -0,22-0,38 -0,49 Overall, the differences in ratings were significant. Three low calorie hamburger products The average ratings were 3.00, 2.70 and 3.09%, respectively.

The reference bumper car patty exhibited a cooking loss of 8.6% by weight, while test sample 1 ~3 showed losses of 10,8,46 and 5.3%, respectively.

Submission of translation of written amendment (Article 184-8 of the Patent Act) June 10, 1992

Claims (1)

[Claims] 1. (a) (1) The proportion calculated on the basis of the mixture is in the range 20 to 95% by weight. (2) finely ground meat substantially free of visible fat, with a weight ratio of 1:32 to 1; : A vegetable fat substitute ingredient consisting of dietary fiber and starch in the range of 1, wherein the proportion of the dietary fiber is at least 5% by weight of the dry matter of the fat substitute ingredient, calculated as non-starch polysaccharide (NSP). , the proportion of starch is at least 5% of the dry weight of the fat replacer component, and the fat replacer component is capable of having a homogeneous consistency substantially free of sensually perceptible particles in the mixture; , or homogeneous consistency. (b) a mixture consisting of a vegetable fat substitute component which can be made into a stencil and whose proportion, calculated on the basis of the mixture, ranges from 5 to 80% by weight; (b) calculated on the basis of the mixture when added; (c) optionally added water, in a proportion calculated on the basis of the mixture, in the range 5 to 50% by weight; d) 1 or more as desired a low-calorie meat product consisting of 15% by weight or less of fat, if the product is a hamburger product, and if the product is not a hamburger product; The fat content is 10% by weight or less, provided that (i) the fat is not hydrogenated fat in the case of a product in which the red meat is fish meat, and (ii) the dietary fiber is not konjac mannan. Make low-calorie meat products. 2. 2. The low carbon content of claim 1 comprising an inherent water content of at least 60% by weight of the ingredients. Lolly meat products. 3. 3. The low-calorie product of claim 1 or 2, which is a product selected from the group consisting of hamburger or sausage products, slicable meat products and spreadable meat products. Lolly meat products. 4. Hamburger products contain finely ground meat and vegetable fat substitutes, as well as added salt and additives. 4. The low calorie meat product of claim 3, comprising one or more ingredients selected from the group consisting of hydrated and further ingredients. 5. Low calorie hamburger product according to claim 3 or 4, wherein the total proportion of fat is less than 12% by weight. 6. Low-calorie meat product according to claim 5, characterized in that the total proportion of fat is less than 10% by weight, preferably less than 7% by weight, more preferably less than 5% by weight, especially less than 3% by weight. 7. The low calorie meat product according to claim 1, wherein the mixture is a cohesive forcemeat mixture. Goods. 8. The product comprises: (1) finely ground meat substantially free of visible fat in a proportion calculated on the basis of the mixture ranging from 20 to 90% by weight; (2) a proportion by weight ranging from 1:32 to 90%; A vegetable fat replacement ingredient consisting of dietary fiber and starch in a 1:1 ratio, where the ratio of dietary fiber is calculated as a non-starch polysaccharide (NSP), with less of the fat replacement ingredient dry matter. at least 5% by weight, and the proportion of starch is at least 50% of the dry weight of the fat replacer component, and the fat replacer component is homogeneous in the cohesive mixture, substantially free of perceptible particles. can have a consistency or have a homogeneous consistency (3) the proportion of said vegetable fat substitute ingredient calculated on the basis of the mixture ranges from 5 to 80% by weight; (3) the proportion calculated on the basis of the mixture ranges from 0.1 to (4) added water, the proportion calculated on the mixture being in the range 10-50% by weight; and b) optionally one or more further as claimed in claim 1, wherein the product has a fat content of 10% by weight or less. or low calorie meat products listed in 7. 9. 9. The low calorie meat product of claim 8, wherein the product is selected from the group consisting of sausage products, sliceable meat products and spreadable meat products. 10. Low calorie meat product according to claim 7 or 8, wherein the total proportion of fat is less than 7% by weight. 11. Low-calorie meat product according to claim 10, characterized in that the total proportion of fat is less than 5% by weight, preferably less than 3% by weight. 12. Substantially visible fat in mixtures or cohesive forcemeat mixtures Low-calorie meat product according to any one of claims 1 to 11, characterized in that the proportion of fat-free finely ground meat is in the range 25-70% by weight, preferably in the range 30-50% by weight. 13. 13. A low calorie meat product according to claim 1, wherein the total amount of dietary fiber and starch present in the vegetable fat substitute component, calculated on the basis of the product, is at least 5% by weight. 14. The dietary fiber/starch weight ratio in the vegetable fat substitute component is in the range of 1:20 to 1:2, preferably in the range of 1:15 to 1:3, most preferably in the range of 1:10 to 1:4. 15. Low calorie meat product according to claim 1. Low calorie meat product according to claim 1, characterized in that the proportion of dietary fiber in the fat replacement component is at least 10% by weight. 16. 16. A low calorie meat product according to claim 15, wherein the proportion of dietary fiber in the fat substitute component is at least 15%. 17. 2. The low calorie meat product of claim 1, wherein the dietary fiber and starch are native, unmodified dietary fiber and starch. 18. Native unfractionated plant with a moisture content of at least 70% The low-calorie meat product according to claim 1, which is a meat product. 19. The proportion of the vegetable fat substitute component in the mixture is within the range of 10 to 70% by weight, preferably The low calorie meat product according to claim 18, wherein the content is preferably in the range of 15 to 60% by weight, more preferably in the range of 20 to 50% by weight. 20. 20. A low calorie meat product according to claim 18 or 19, wherein the vegetable fat replacement ingredient is selected from plant tuber material and plant root material. 21. 21. A low calorie meat product according to claim 20, wherein the plant tuber material is potato. 22. The plant root material is selected from the group consisting of tapioca root, cassava root and kudzu turmeric. 21. The low calorie meat product of claim 20. 23. 19. The low calorie meat product of claim 18, wherein the native plant material is pre-cooked. 24. The low-calorie composition according to claim 1, wherein the water content of the vegetable fat substitute component is 20% by weight or less. Lolly meat products. 25. 25. Low calorie meat product according to claim 24, wherein the proportion of vegetable fat substitute in the mixture is in the range from 5 to 15% by weight, preferably in the range from 5 to 10% by weight. 26. Non-fractionated raw materials in which the fat replacement ingredients are selected from cereal grains and dicot seeds. 26. The low calorie meat product according to claim 24 or 25, which is a native plant material. 27. 27. The low calorie meat product of claim 26, wherein the fat replacement component is in the form of particles having a maximum diameter of 2 mm or less. 28. Claim 24, wherein the fat substitute component is a mixture of isolated starch and isolated dietary fiber. or the low calorie meat product described in 25. 29. The isolated starch is selected from grain powder starch, potato starch and tapioca starch. 29. The low calorie meat product according to claim 28. 30. Isolated dietary fiber is potato dietary fiber, potato pulp, beet fiber, 29. The low calorie meat product of claim 28, wherein the meat product is selected from pea fiber, faba bean fiber and tapioca fiber. 31. The fat substitute component, together with a sufficient amount of isolated starch or isolated dietary fiber to produce the vegetable fat substitute component according to claim 1, has a dry matter proportion of dietary fiber of less than 5% by weight. 2. Low calorie meat product according to claim 1, obtained by supplementing with native, unfractionated plant material which is full or has a dry matter proportion of starch of less than 50% by weight. 32. 2. A low-calorie meat product according to claim 1, wherein the proportion of added water in the mixture is in the range from 15 to 40% by weight, preferably in the range from 20 to 35% by weight. 33. The low-calorie meat product according to claim 1, wherein the added water is water in which plants or meat were cooked. Goods. 34. The proportion of added salt in the mixture ranges from 0.5 to 3% by weight, preferably from 1 to 2% by weight. 2. The low calorie meat product of claim 1, wherein the amount range is %. 35. A food grade composition in which the added salt consists essentially of sodium chloride, sodium chloride; selected from the group consisting of a food grade composition consisting of thorium and a further salt and a food grade composition consisting of one or more alkali metal or alkaline earth metal salts, wherein the food grade composition consisting of a salt other than sodium chloride contains sodium chloride. 35. The reduced calorie meat product of claim 34, having a taste substantially the same as that of . 36. If the meat is edible and contains muscle tissue and liver, kidneys, spleen, brain, tongue or pancreas. The low-calorie meat product according to claim 1, which is selected from meat. 37. 37. The low-calorie meat according to claim 36, wherein the meat is a mixture of meats derived from two or more animal species. Lee meat products. 38. 2. A low calorie meat product according to claim 1, wherein the product comprises one or more further ingredients, the total proportion of which ranges from 1 to 15% by weight of the meat product. 39. Further ingredients may be present in the following group of ingredients: cooked or uncooked sensory perceptible water binding agents selected from plants, hydrocolloids, egg albumin, gelatin and collagen, structuring agents, preservatives, flavoring agents, spices, flavor enhancers, sweeteners, coloring agents, vitamins, smoked and salted substances with particles that The low calorie meat product according to claim 1, which is selected from salt. 40. Low calorie meat product according to claim 1, having a total energy content of less than 700 kJ/100 g. 41. Low calorie meat product according to claim 40, having a total energy content of less than 600 kJ/100 g, preferably less than 500 kJ/100 g, more preferably less than 400 kJ/100 g. 42. 42. Low calorie meat product according to claim 40 or 41, wherein the contribution of fat content to the total energy content is less than 50%, preferably less than 40%, more preferably less than 30%, especially less than 20%. 43. When tested by a sensory test panel, the meat is guaranteed to have substantially the same taste, texture, and appearance as the reference product when compared to a similar conventional high-fat reference meat product. The low calorie meat product according to claim 1. 44. When filled in a can holding 450 g, the total percentage of meat jelly and fat released from the product after autoclaving under a pressure of 2.1 bar for 70 minutes is the product filled in the can. 2. The low-potency according to claim 1, which is less than 6% by weight based on the total amount of Lolly meat products. 45. A low calorie meat product according to claim 1, wherein the meat product is distributed in a package. 46. The low calorie meat product according to claim 1, which has been preservative and/or cooked. 47. 2. A low calorie meat product as claimed in claim 1, which constitutes or forms part of a consumer food product which is easily prepared or eaten. 48. The low calorie meat product according to claim 1, which is a veterinary animal food. 49. A group in which at least part of the meat consists of blood, intestines, organs, reproductive organs, and respiratory organs? 49. The low calorie meat product according to claim 48, which is edible slaughter meat selected from the following. 50. 1) A vegetable fat substitute ingredient consisting of dietary fiber and starch in a weight ratio of 1:32 to 1:1 of finely ground meat substantially free of visible fat; The percentage of fat substitute component dry matter is calculated as non-starch polysaccharide (NSP). at least 5% by weight, and the proportion of starch is at least 50% of the fat replacement component. wherein the fat moiety component has or can be made into a homogeneous consistency substantially free of sensory perceptible particles in the cohesive mixture, and wherein the component is of a homogeneous consistency with the other ingredients. producing a mixture by mixing a miscible vegetable fat replacement ingredient; optionally added salt; and optionally added water, wherein the mixture comprises: (a) finely ground meat substantially free of visible fat; The proportion of meat is in the range of 20 to 95% by weight, (b) the proportion of vegetable fat substitute is in the range of 5 to 80% by weight, (b) the proportion of added water is 10 to 50% by weight, ( d) If the proportion of added salt, if added, is between 0.1 and 4% by weight and the low-calorie meat product to be produced is a spreadable meat product, the mixing is a step of: (i) based on the mixture; vegetable oil, boiled water and protein powder in an amount ranging from 0.5% to 3% by weight calculated to obtain a first premix in the form of an emulsion; (ii) substantially free of visible fat; (iii) add vegetable fat substitute ingredients, added salt and added water to the emulsion without emulsion red meat such that the total percentage of added ingredients is at least 95% by weight of the ingredients from (i) and (ii); 2. Mixing the ingredients from (i) and (ii) in such a way as to obtain a second premix consisting of an evenly distributed coarse meal of meat and a fat replacement component having an average maximum diameter of at least 5 mm. The step is preferably carried out by passing the second premix obtained, if desired, through a high speed mill. 2) milling the premix to obtain a mixture; 2) optionally adding one or more further meat product mixture, whereby the proportion of further ingredients is in the range 1 to 15% by weight, preferably in the range 2 to 12% by weight, in particular in the range 3 to 10% by weight. 3) dispensing the resulting meat product mixture, optionally with other edible ingredients, into appropriately sized packaging containers; 4) optionally dispensing the resulting meat product mixture into appropriately sized packaging containers. preservative and/or cooking treatment of the meat product mixture prior to dispensing the meat product mixture, if the product is a hamburger; the product consists of obtaining a low-calorie meat product with a fat content of not more than 15% by weight and, if the product is not a hamburger, a fat content of not more than 10% by weight; and (i) when the red meat is fish meat, the fat does not consist of hardened fat, and (ii) the dietary fiber is not konjac mannan. 51. At least 60% by weight of low-calorie meat products are derived from the natural water content of the ingredients. 51. The method of claim 50. 52. 52. A method according to claim 50 or 51, wherein the obtained low calorie meat product is a hamburger product. 53. The hamburger product mixture is added in addition to the finely ground meat and vegetable fat substitute ingredients. one or more ingredients selected from the group consisting of added salt, added water and further ingredients. 53. The method of claim 52. 54. The total proportion of fat in the resulting hamburger product is less than 12% by weight. The method according to claim 52 or 53. 55. The total proportion of fat in the resulting hamburger product is less than 10% by weight, preferably preferably less than 7% by weight, more preferably less than 5% by weight, preferably especially less than 3% by weight. 55. The method of claim 54. 56. 51. The method according to claim 50, wherein the obtained mixture is a cohesive forcemeat mixture. Law. 57. The method includes: 1) Finely ground meat substantially free of visible fat; a vegetable fat substitute ingredient consisting of dietary fiber and starch in a weight ratio of 1:32 to 1:1; When calculated as non-starch polysaccharides (NSP), the proportion of at least 5% by weight, and the proportion of starch is at least 50% of the fat replacement component. wherein the fat replacement component has or can be made into a homogeneous consistency substantially free of sensory perceptible particles in a cohesive mixture, and the fat replacement component is miscible with the other components. A cohesive forcemeat mixture is prepared by mixing possible vegetable fat replacement ingredients; optionally added salt; and optionally added water; (b) The proportion of finely ground meat that does not contain 26 to 95% by weight, (b) The proportion of vegetable fat substitute ingredients is in the range of 5 to 80% by weight, and (b) The proportion of added water when added is in the range of 5 to 80% by weight. 10-50% by weight; (d) if the proportion of added water is 0.1-4% by weight, and the low-calorie meat product to be produced is a spreadable meat product, the mixture is as follows: Steps: (i) mixing vegetable oil, boiled water and protein powder in an amount ranging from 0.5 to 3% by weight calculated on the basis of the mixture to obtain a first premix in the form of an emulsion; (ii) emulsion lean meat substantially free of visible fat, vegetable fat substitute ingredients, added salt and added water, the total percentage of the added ingredients being at least 95% by weight of the ingredients from (i) and (ii) (iii) in such a way as to obtain a second premix consisting of uniformly distributed coarse meal of meat and a fat replacement component having an average maximum diameter of at least 5 mm (i) and (iii) The step of mixing the components from ii) is preferably carried out, optionally by passing the resulting second premix through a high speed mill. 2) milling the premix to obtain a mixture; 2) optionally adding one or more further meat product mixture, whereby the proportion of further ingredients is in the range 1 to 15% by weight, preferably in the range 2 to 12% by weight, in particular in the range 3 to 10% by weight. 3) dispensing the resulting meat product mixture, optionally with other edible ingredients, into packaging containers of suitable size, and 4) dispensing the resulting meat product mixture, optionally into packaging containers of suitable size. Prior to dispensing the meat product mixture, the meat product mixture is preservative and/or cooked so that it has a fat content of not more than 15% by weight if the product is a hamburger and a fat content if the product is not a hamburger. 57. A method according to claim 50 or 56, comprising obtaining a low calorie meat product having a fat content of 10% by weight or less. 58. The resulting low-calorie meat products can be used as sausage products, slicable meat products and 58. The method of claim 57, wherein the product is selected from the group consisting of spreadable meat products. 59. The total content of fat in the resulting low-calorie meat product shall be less than 7% by weight. The method according to claim 56 or 57. 60. 60. A method according to claim 59, wherein the total proportion of fat is less than 5% by weight, preferably less than 3% by weight. 61. 51. A method according to claim 50, wherein the proportion of finely ground meat substantially free of visible fat in the mixture is in the range from 25 to 70% by weight, preferably in the range from 30 to 50% by weight. Law. 62. 62. A method according to any one of claims 50 to 61, wherein the total amount of dietary fiber and starch present in the vegetable fat substitute component calculated on the product is at least 5% by weight. 63. The dietary fiber/starch ratio in the vegetable fat substitute ingredient is preferably in the range of 1:20 to 1:2. preferably in the range of 1:15 to 1:3, most preferably in the range of 1:10 to 1:4. 63. The method according to claim 50 or 62. 64. 51. The method of claim 50, wherein the proportion of dietary fiber in the fat replacement component is at least 10% by weight. 65. 65. The method of claim 64, wherein the proportion of dietary fiber in the fat replacement component is at least 15% by weight. 66. 51. The method of claim 50, wherein the dietary fiber and starch are unmodified native dietary fiber and starch. 67. 51. The method of claim 50, wherein the vegetable fat replacement ingredient is native, unfractionated plant material having a water content of at least 70%. 68. The proportion of the vegetable fat substitute component in the mixture ranges from 10 to 70% by weight, preferably preferably in the range of 15 to 60% by weight, more preferably in the range of 20 to 50% by weight. The method according to claim 67. 69. 69. A method according to claim 67 or 68, wherein the vegetable fat replacement component is selected from plant tuber material and plant root material. 70. 70. A method according to claim 69, wherein the plant tuber material is selected from potato, batata and mixtures thereof. 71. 70. The method of claim 69, wherein the plant root material is selected from tapioca root, cassava root and kudzu turmeric. 72. 68. The method of claim 67, wherein native plant material is pretreated. 73. The method according to claim 50, wherein the vegetable fat substitute component has a water content of 20% by weight or less. Law. 74. The proportion of the vegetable fat substitute component in the mixture is within the range of 5 to 15% by weight, preferably 74. The method of claim 73, wherein the amount is within the range of 5 to 10% by weight. 75. 75. A method according to claim 73 or 74, wherein the fat replacement component is unfractionated native plant material selected from cereal grains and dicot seeds. 76. 76. The method of claim 75, wherein the fat replacement component is in the form of particles having a maximum diameter of 2 mm or less. 77. Claim 73 wherein the fat substitute component is a mixture of isolated starch and isolated dietary fiber. or the method described in 74. 78. The isolated starch is selected from grain powder starch, potato starch and tapioca starch. 78. The method of claim 77. 79. 78. The method of claim 77, wherein the isolated dietary fiber is selected from potato dietary fiber, beet fiber, pea fiber, faba bean fiber and tapioca fiber. 80. 51. The vegetable fat substitute according to claim 50, wherein the fat substitute component is a native unfractionated plant material having a dry matter proportion of dietary fiber of less than 5% by weight or a dry matter proportion of starch of less than 50% by weight. 51. The method of claim 50 obtained by supplementing with isolated starch and/or isolated dietary fiber in an amount sufficient to produce the ingredient. 81. 51. A process according to claim 50, wherein the proportion of added water in the mixture is in the range from 15 to 40% by weight, preferably in the range from 20 to 35% by weight. 82. 51. The method of claim 50, wherein the added water is water in which plants or meat were cooked. 83. 51. Process according to claim 50, wherein the proportion of added salt in the mixture is in the range from 0.5 to 3% by weight, preferably in the range from 1 to 2% by weight. 84. Food grade compositions where the added salt is sodium chloride, sodium chloride or and one or more alkali metal or alkaline earth metal salts, the food-grade composition comprising another salt other than sodium chloride. 84. The method of claim 83, wherein the product has a taste substantially the same as sodium chloride. 85. whether the meat is muscle tissue and edible scraps, including the kidneys, spleen, brain, tongue, or pancreas; 51. The method of claim 50, wherein the method is selected from: 86. 86. The method of claim 85, wherein the meat is a mixture of meat from two or more animal species. 87. Further ingredients: Cooked or selected from uncooked plants, hydrocolloids, egg albumin, gelatin and collagen. 5. The method of claim 5, wherein the water binders, structuring agents, preservatives, flavoring agents, spices, flavor enhancers, sweeteners, colorants, vitamins, smoke, and salts are selected. 88. The total energy content of the resulting meat product is less than 700 kJ/100 g. 51. The method of claim 50. 89. 89. A method according to claim 88, wherein the total energy content is less than 600 kJ/100 g, preferably less than 500 kJ/100 g, more preferably less than 400 kJ/100 g. 90. 90. The contribution of the fat content to the total energy content of the resulting low-calorie meat product is less than 50%, preferably less than 40%, more preferably less than 30%, especially less than 20%. Method. 91. The resulting reduced calorie meat product has substantially the same taste and texture as a similar conventional high fat reference meat product when tested by a sensory test panel. 51. The method of claim 50, comprising: a holder, and an appearance. 92. After autoclaving the product filled in cans holding 450 g for 70 minutes under a pressure of 2.1 bar, the percentage of meat jelly and fat released from the resulting low calorie meat product in the can 51. The method of claim 50, wherein the amount is less than 6% by weight based on the total amount of product filled. 93. 51. The method of claim 50, wherein the packaging container in which the meat product is dispensed is selected from the group consisting of sausage containers, plastic containers, tin, glass containers and metal foil containers. 94. 51. A method according to claim 50, wherein the resulting meat product mixture is preservative and/or cooked. 95. 51. The method of claim 50, wherein the low calorie meat product to be produced is a spreadable meat product and the meat is liver. 96. The method is the following steps: (1) Calculated based on edible oil, water with a temperature of at least 50°C, and protein powder. A first mixture in the form of an emulsion is prepared by mixing protein powder with a water content of 20% by weight or less. (2) converting the emulsion of step (1) to red meat substantially free of visible fat, with a percentage by weight calculated based on the product in the range of 20 to 90% by weight; A vegetable fat substitute ingredient consisting of dietary fiber and starch in the range of 1:32 to 1:1, where the ratio of dietary fiber is measured as non-starch polysaccharide (NPS). at least 5% by weight; The proportion of the powder is at least 50% by weight of the dry vegetable ingredient, and the vegetable ingredient is coated. It can have or be made into a homogeneous consistency without sensory perceptible particles in the clothable meat product and the amount of said ingredient calculated on the product is between 5 and 80%. Vegetable fat replacement ingredients ranging from 10 to 50% by weight based on the product, water ranging from 0.1 to 4% by weight calculated based on the product Calculate based on the salt, and product that is optionally mixed with one or more further ingredients in a total proportion ranging from 1 to 15% by weight. the emulsion of step (1) comprising not more than 5% by weight of the resulting mixture; (3) optionally mixing further ingredients into the mixture obtained from step (2), (4) optionally combining the resulting mixture with a suitable (5) If desired, the mixture dispensed into the resulting packaging containers is preservative and/or preservative. 1. A method for producing a spreadable low-calorie meat product, which comprises processing to obtain a low-calorie spreadable meat product having a fat content of less than 10% by weight. 97. The mixture obtained from mixing the emulsion from step (1) with the meat, vegetable fat substitute ingredients, further water, salt and optionally further ingredients is ground. 97. Grinding by passing through a grinding device to obtain a mixture consisting of a substantially uniformly distributed powder of meat and vegetable components, wherein the maximum diameter of the meat particles in the mixture is 1 cm or less. the method of. 98. 97. The method of claim 96, wherein the amount of edible oil, calculated on the product, ranges from 0.5 to 5% by weight. 99. 97. The method of claim 96, wherein the amount of water added in step (1) ranges from 1 to 10% by weight calculated on the product. 100. 97. The method of claim 96, wherein the amount of protein powder calculated on the product ranges from 0.1 to 5% by weight. 101. 97. The method of claim 96, wherein the spreadable meat product to be produced is selected from liver paste, spread and pate. 102. 99. A method according to claim 98, wherein the amount of edible oil added in step (1) is in the range 0.8 to 3% by weight, preferably in the range 1 to 2% by weight. 103. 104. Method according to claim 99, wherein the amount of water added in step (1) is in the range of 1 to 3% by weight. The amount of protein powder added in step (1) is in the range of 0.2 to 2% by weight, preferably 101. The method of claim 100, wherein the amount is in the range of 0.3 to 1% by weight. 105. 97. The method of claim 96, wherein the total percentage of fat in the resulting low calorie spreadable meat product is less than 7% by weight. 106. 106. A method according to claim 105, wherein the total proportion of fat in the resulting low-calorie spreadable meat product is less than 5% by weight, preferably less than 3% by weight. 107. The proportion of the finely ground meat substantially free of visible fat added in step (2) is within the range of 25 to 70% by weight, preferably within the range of 30 to 50% by weight. 97. The method of claim 96. 108. Dietary fiber and dietary fiber present in vegetable fat substitute ingredients calculated based on product. 106. A method according to claim 96 or 105, wherein the total amount of starch is at least 5% by weight. 109. The dietary fiber/starch ratio in the vegetable fat substitute ingredient added in step (2) is 1. :20 to 1:2, preferably 1:15 to 1:3, most preferably 1 109. The method according to claim 96 or 108, wherein the ratio is from 1:10 to 1:4. 110. 97. The method of claim 96, wherein the proportion of dietary fiber in the fat replacement component is at least 10% by weight. 111. 111. The method of claim 110, wherein the proportion of dietary fiber in the fat replacement component is at least 15% by weight. 112. 97. The method of claim 96, wherein the dietary fiber and starch are unmodified dietary fiber and starch. 113. Vegetable fat replacement ingredients are naturally non-separable with a water content of at least 70%. 97. The method of claim 96, which is a separate plant material. 114. The fat substitute component containing vegetable starch in the mixture ranges from 10 to 70% by weight, preferably Preferably in the range of 15 to 60% by weight, more preferably in the range of 20 to 50% by weight. 114. The method of claim 113. 115. The vegetable fat replacement ingredient is selected from plant tuber material and plant root material. The method according to claim 113 or 114. 116. 116. The method of claim 115, wherein the plant tuber material consists of potato, batata and mixtures thereof. 117. The plant root material is selected from tapioca root, cassava root and kudzu turmeric. 116. The method of claim 115. 118. 114. The method of claim 113, wherein the native plant material is precooked. 119. 97. The method according to claim 96, wherein the water content of the vegetable fat substitute component added in step (1) is 20% by weight or less. 120. 120. A method according to claim 119, wherein the proportion of vegetable fat substitute component is in the range 4 to 15% by weight, preferably in the range 5 to 10% by weight. 121. 121. The method of claim 119 or 120, wherein the vegetable fat replacement component is unfractionated native plant material selected from cereal grains and dicot seeds. 122. 22. The method of claim 121, wherein the vegetable fat substitute component is in the form of particles having a maximum diameter of 2 mm or less. 123. 121. The method of claim 119 or 120, wherein the fat replacement component is a mixture of isolated starch and isolated dietary fiber. 124. 124. The method of claim 123, wherein the isolated starch is selected from grain flour starch, potato starch, and tapioca starch. 125. Isolated dietary fiber includes potato dietary fiber, beet fiber, pea fiber, and soybean fiber. 124. The method of claim 123, wherein the method is selected from bean fiber and tapioca fiber. 126. The fat replacement component is made of native, unfractionated plant material with a dry matter content of dietary fiber of less than 5% by weight and/or a dry matter content of starch of less than 50% by weight. Isolated starch and/or starch in an amount sufficient to produce the vegetable fat substitute ingredient according to claim 96. 97. The method according to claim 96, obtained by supplementing with or with isolated dietary fiber. 127. 97. A process according to claim 96, wherein in step (2) the proportion of added water is in the range 15-40% by weight, preferably in the range 20-35% by weight. 128. 97. The method of claim 96, wherein the water added in step (2) is water in which plants or meat were cooked. 129. 97. A process according to claim 96, wherein in step (2) the proportion of added salt is in the range 0.5 to 3% by weight, preferably in the range 1 to 2% by weight. 130. Food-grade compositions in which the added salt comprises sodium chloride, food-grade compositions in which the added salt comprises sodium chloride and another salt, and one or more alkali metals. selected from the group consisting of food grade compositions consisting of genus or alkaline earth metal salts; If the food grade composition consists of other salts than sodium chloride, 130. The method of claim 129, wherein the method has a taste substantially the same as 131. 97. The method of claim 96, wherein the meat added in step (2) is selected from muscle and edible scraps including kidney, spleen, brain, tongue or pancreas. 132. The person according to claim 131, wherein the meat is a mixture of meat derived from two or more animal species. Law. 133. The further ingredients added in step (2) are: cooked or uncooked plants, hydrocolloids, egg albumin, gelatin with a particle size of 97. A water binder selected from collagen and collagen, a structuring agent, a preservative, a flavoring agent, a spice, a flavor enhancer, a sweetener, a coloring agent, a vitamin, smoke and salt. the method of. 134. 97. The method of claim 96, wherein the resulting spreadable meat product has a total energy content of less than 700 kJ/100 g. 135. 35. A method according to claim 134, wherein the total energy content is less than 600 kJ/100 g, preferably less than 500 kJ/100 g, more preferably less than 400 kJ/100 g. 136. The fat content of the resulting low-calorie spreadable meat product contributes less than 50%, preferably less than 40%, more preferably less than 30% to the total energy content. 136. A method according to claim 134 or 135, wherein the amount is less than 20%. 137. When tested by a sensory test panel, the resulting low calorie spreadable meat product has substantially the same taste, texture and appearance as a similar conventional high fat reference meat product as compared to the reference product. 97. The method of claim 96. The product, when filled in a can holding 138.450 g, was pressurized to 2.1 bar. Meat jelly released from low calorie meat products obtained after autoclaving for 70 minutes under The total proportion of - and fat is less than 6% by weight based on the total amount of product filled in the can. 97. The method of claim 96. 139. The spreadable meat product mixture obtained from step (2) or (3) is preservative and 97. The method according to claim 96, further comprising cooking and/or cooking. 140. 97. The method of claim 96, wherein the meat added in step (2) is liver. 141. Low power produced according to the method according to any one of claims 96 to 140. Rory's spreadable meat products. 142. 142. The low calorie spreadable meat product of claim 141 selected from the group consisting of meat pastes such as liver pastes, spreads and meat patties. 143. Any of claims 1 to 49, wherein the product is a dry dewaterable product and the drying is carried out by a method that does not result in any substantial coagulation of the meat product, such as freeze drying. Produced by the method described in any one of claims 50 to 142 or the method described in any one of claims 50 to 142 A low-calorie meat product that can be used with any product.