JPH06500696A - Shelf-stable protein-like product and method for producing the same - 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] The present invention relates to a shelf-stable acid heat-treated protein-like product and a method for producing the same. Ru.

For the purposes of this description, proteinaceous products generally refer to products containing meat. Ru. However, protein-like products are not only limited to meat-containing products; , milk protein, egg protein, whey powder, dish part and collagen etc. It also includes products containing animal-derived proteins. Its proteinaceous products are also Also includes products containing seafood, such as crab meat and tuna meat. the protein Products such as soybean protein, faba bean protein, etc. gluten (from wheat), and vegetable-based proteins such as pea protein. Contains protein.

Protein-like products further include Fawn! (Fawn is Fungus F, Graminilla It is a mycoprotein produced by Contains products containing mycoprotein substances such as The product is It also contains mixtures of proteins from these various sources.

Shelf stability means that the product retains its sensory stimulation without being subject to corrosion by microbial action. Long-lasting without loss of strong properties and without acquiring undesirable flavours. means a product that can be stored at room temperature. Typically, food products are stored at room temperature. after several months, preferably at least 9 months, most preferably 12 to 1 If these requirements are met after 4 months, it is considered shelf stable.

The main reason many food products are not shelf stable is because the growth of spoilage microorganisms is inhibited. The reason lies in what has not been done. Therefore, the basic requirements of a shelf-stable product are its manufacturing The material should not be susceptible to the growth of corrosive microorganisms.

Acid heat treatment with commonly used food acids can be used for a variety of shelf-stable products over long periods of time. This is a well-known processing method used for this purpose. Acid heat treatment is performed at neutral pH. allowing products to be processed at lower temperatures than would otherwise be possible It was developed to do. The pH of the product is reduced to about 4.5 or below. If exposed to water, a safe product can be produced without the need for heating above the boiling point of water. It is generally recognized that it can be done. This means that more gentle heating of the product This is advantageous because it avoids overcooking. This also allows heating to be done by steaming under atmospheric pressure. This means that it can be done by soaking or immersion in hot water. Therefore, the heating No pressurized system is required to perform this.

pH destroys or prevents the growth of many of the microorganisms that can corrode the product. Acid heat treatment seems to be effective because it prevents How to resist acid pH Microorganisms such as these are also destroyed or inactivated by relatively mild heat treatment.

Acid heat treatment can be used with commonly used food acids to treat proteinaceous products such as meat products. The interlayers often come across with substantial water loss, granular, clear brittle structure and/or significant unacceptable sour flavor to the product. It is. Until now, using known methods of acid heat treatment with commonly used food acids, Producing shelf-stable protein-like products without having these unacceptable properties I couldn't do that.

Shelf stability is determined by the concentration of certain food-acceptable acids. ) can be applied to protein-like products, especially meat products. I discovered that. Heat treatment with these specific acids was previously used to improve shelf life. It appears that it has never been used in protein-like products.

The present invention provides shelf-stable acid heat-treated protein-like preparations in which the acidifying agent is a polymeric food-acceptable acid. provide something.

Preferably, the proteinaceous product is a meat-based product. Or that Manufactured with other animal proteins, seafood proteins, vegetable proteins or mycoproteins It is protein-based. Suitable protein substances are listed in the second section of this description. state

The proteinaceous products of the invention can be used, for example, in sausages, meatloaf, hamburgers. , cooked mincemeat or edible meat sauce. The protein-like products are or moist or medium-moisture bedding, e.g. in the form of meat bars or patties. including the code. Additionally, the proteinaceous product may be, for example, a shelf-stable meal or a shelf-stable meal. Including larger packages such as regular snack foods.

The invention further provides a method of preparing a shelf-stable protein-like product comprising: (a) contacting a proteinaceous product with a polymeric food-acceptable acid; The similar product/polymerized acid combination is subjected to heat treatment sufficient to achieve shelf stability of the product. The present invention provides a method characterized in that it consists of each step of processing.

Preferably, the polymeric acid has pendant carboxyl groups. have a cellulose backbone or a saccharide-derived backbone. Like that Examples of polymeric acids include alginic acid, pectic acid, carrageenic acid and carboxylic acid. Dimethyl cellulose acid is mentioned. Currently the most preferred acid is alginine It is an acid.

Heat treatment is a pasteurization process in which cooked or semi-cooked protein-like products are Further exposing the structure to heat inhibits future microbial growth.

Alternatively, heat treatment is itself a cooking process.

Heating depends on the product to be produced and the desired texture quality of that product. , frying, oven cooking, boiling, microwave cooking, RF heating, electromagnetic cooking, and is done by steaming.

In addition to proteinaceous substances, the product may affect the taste, tissue or texture of the product. Contains vegetable, cereal, spice, herb or fruit ingredients to improve Ru.

Among the vegetable ingredients that can be used are onions and red and green peppers. under acid conditions Green and red peppers act differently in . Green chili pepper is one of the vegetables Red chili pepper retains its sweetness, while retaining its sweetness and bitterness. Develop the flavor of. Therefore, in situations where the vinegar flavor of such fruits is required. In such cases, only red chili peppers are recommended.

If the product is a meat product, the product is made from one particular cut of meat or the like. A product of one animal that is either a mixture of fillets from one animal; or some animals (e.g. sausages, meatloaf, hamburgers and vegetables) It is a composite product based on the production of The meat before its acid heat treatment may be, for example, fresh, pre-cooked or preserved. if desired , the meat protein can be any of the vegetable proteins or mycoproteins mentioned above. It can also be extended depending on your needs.

To reduce the pH as low as possible, typically to a goal of about 4.0-5.0. , sufficient polymeric food-acceptable acid should be added without loss of flavor quality of the product. It is possible. The actual pH used will depend, among other things, on the tem- perants present in the product. It depends on the type of protein and the type and severity of heat treatment. Low pH without loss of flavor It should be noted that the extent to which reductions can be made is highly dependent on the particular type of proteinaceous product involved. discovered. Best results are achieved with pork, poultry, veal, beef, turkey or rabbit. Obtained for products containing meat or mixtures thereof.

The polymeric food acceptable acid is supplied as such. Alternatively, salts of polymeric acids or other derivatives Produced by in-situ reaction of a conductor with an inorganic or low molecular weight organic acid. for example , alginic acid is produced by reacting sodium alginate with hydrochloric acid. . This is especially true if other products of the reaction reduce the amount of salt that needs to be added to the product. It is advantageous in that sodium chloride can be reduced.

Polymeric food-acceptable acids can be contacted with proteinaceous products by a variety of methods. Ru. For example, for composite products such as sausages, the acid Included in the recipe. For cured meat products (such as cured ham), the acid is contained in the storage solution. For cuts of meat that are cooked, the acid Meat that is fully or partially cooked in a solution or in a heat treatment solution. be brought into contact. The actual amount is determined somewhat by the pH/flavor relationship discussed above. It will be done. The particle size of proteinaceous products (e.g. meat) and the intended Other factors such as type also affect the amount used. Preferably from 0.1 5% by weight (based on the weight of the product) of polymeric acid is used. However, the example If the proportion suitable for inclusion in the sausage mixture is It will be appreciated that there is no requirement that the material be suitable for inclusion in the .

If desired, the product may contain one or more additives to increase the action of the polymerizing acid. may contain conventional acidulants.

The amount of conventional acidulant used is large enough to impart a sour flavor to the product. It shouldn't be. Even when enhanced acidulants are used, the product does not have a sour taste. It is a polymeric acid that can be heat treated without imparting taste.

Enhanced acidulants are used to help control the pH of the product to a desired level. generally present in sufficient quantities to bring the pH to the desired level by itself. do not. In particular, the amount of increased acidulant used gives the product a sour flavor. Not that many.

Suitable increasing acidulants include inorganic acids such as hydrochloric acid, sulfuric acid, and phosphoric acid, and malic acid. , lactic acid, gluconic acid, citric acid, tartaric acid, adipic acid, fumaric acid, acetic acid, asco Contains low molecular weight organic acids such as rubic acid, isoascorbic acid and succinic acid .

If enhanced acidulants are used, reduce the amount of polymeric food-acceptable acid used. Can be done. However, the amount of acid used may increase due to the addition of acidulants to the product. It should not be reduced to such an extent that it results in a sour flavor.

Additional acids can be used with polymeric acids to improve the quality of protein aqueous products. You can also be there. Sorbic acid and glucono delta-lactone (hydrolyzed Cyclic esters of gluconic acid (sometimes partially forming acids) are used as preservatives. It is also used as a souring agent.

The acidifying effect of polymeric food-acceptable acids in combination with enhanced acidulants is due to the two acidifying components. in aqueous solution at a temperature between 40°C and 80°C before being added to the proteinaceous product. It was also found that the improvement was achieved by heat treatment in suspension for 1 to 2 hours. Ta. Therefore, when used, the combination of a polymeric food-acceptable acid and an enhanced acidulant should be heated. Pre-treatment is recommended.

For composite meat products (such as sausages), thickening or gelling agents (hydrophilic coatings) lloid) is used to reduce the amount of water and fat that separates during heat treatment. It will be done. Examples of such compounds are kanden, carob gum, gelatin, Gum arabic, carrageenan, alginate and pectin are mentioned. Locust Bean gum is especially useful in combination with candenum, carrageenan, xanthan, or guar gum. It has been found that it is particularly suitable for the production of sausage varieties.

The proteinaceous product is preferably contained for storage in a microorganism-impermeable container. Maintain shelf stability. Conveniently, the container is also gas-impermeable, in particular Promote biological growth or cause discoloration, malodor, and flavor changes due to oxidation. Prevents the ingress of oxygen that causes Such containers are well known and include cans, jars. , containing unique types of bottles, foil trays, pouches and sausage skins .

Meat products are packaged under vacuum or in a modified atmosphere to improve shelf life.

The invention will be explained in more detail on the basis of the following examples, which are given for illustration only. all All chemicals were of analytical or food grade. Unless otherwise specified, all sections and percentages are by weight.

Example 1 (bleached sausage) A meat emulsion serving Lyon sausage is prepared using the following basic recipe: Prepared according to the recipe: part Lean pork 24.43 Beef 19.55 Pork fat 14.66 Bacon 19.55 Ice 19.55 Preservation salt” 1.72 Kondo Kuchinomi 0.08 Sodium diphosphate 0.23 (Conventionally, sodium nitride:sodium chloride - 5:995) Meat ingredients are all 2 The mixture was then cooled to 4°C. Lean pork and beef are then treated with preserving salt and sodium diphosphate. Then cut them together in a high-speed gutters cutter until the temperature reaches 14-16℃. Ta. Then add pork fat, bacon and ice and cut until temperature reaches 4°C. did. Add remaining spice ingredients and additional ingredients (see below) and bring to temperature 11-12 Cutting continued until the temperature was reached.

As a control, a non-acidified sausage emulsion was prepared according to the basic recipe above. Ta. Prepare various other emulsions with various additional ingredients listed below. did.

A, acid 1. Alginic acid: (i) quercitalginate (Kelco Division, Merck, USA); and (11) Alginic acid species Brotaside F 120 or F120M (Norway, Pl. Lotan A/S) 2. Pectic acid (Germany, Herbstrein) 3. Amino acids: glutamic acid; and aspartic acid 4. Preservation acid: sorbic acid 5. Inorganic acid: hydrochloric acid 6. Low molecular weight organic acid adipic acid; and lactic acid B. Thickener Various gelling agents were tested singly or in mixtures: locust bean gum; Conjac flour: gelatin; and pectin C1 additional chemicals In some studies, alginic acid was replaced with sodium alginate (this It releases alginic acid upon acidification).

The meat emulsion is placed between two layers of polypropylene with ethylene/vinyl alcohol ( EVOH) was packaged in a cup made from a laminate sandwiched with a protective layer of polymer. the The cup was sealed with an aluminum lid under normal pressure. Heat treatment under 2.4 bar pressure , for 40 minutes at 105°C. For these conditions, 1.7 to 2 ．． An F value of 5 was achieved. Oxygen was excluded from the product to prevent discoloration.

Alternatively, you can dice the meat emulsion and use it without adding fat to a cast iron shell. Cooked in oil using rye bread.

Cooking stopped when the center temperature of the meat slice reached 98°C. cooling The samples were then packaged in biaxially oriented polyester pouches, evacuated and stored under ambient conditions. Ta.

result taste From a series of combinations of acids of different concentrations, the best results were obtained using the basic recipe described above. was achieved, but additionally included: 0.29 parts of Brotaside F 120 alginic acid; 0.38 parts of glutamic acid; 0.05 part sorbic acid; 0.097 parts of hydrochloric acid; and 0.99 parts of locust bean gum In this sausage emulsion, the pH value is 4 without causing a sour taste. ．． It was reduced to 8. As a comparison, the non-acidified control sausage had a pH value of approximately 6.4. It had

In the cooked samples, the loss of water during this processing step resulted in a saltier taste. child can be easily avoided by reducing the storage salt concentration (this is For samples heat-treated with

organization The texture of the non-acidified control sausage can be described as uniformly elastic. The pH value is about 5. After low acidification, its structure changed without the addition of any other components. Its structure The structure became brittle and the mass contained particles with rubber-like elasticity. In addition, some Separation of fat and large amounts of water occurred, resulting in a hard tissue. Addition of thickener to water and fat Helped retain fat. The best single thickener was carob gum. this thing The sample containing the protein had an elastic, fine, creamy texture similar to the non-acidified control. did. By heat treatment at 105°C, very little water and fat were separated. I'm sorry The samples showed similar weight loss behavior. The non-acidified control material during fermentation The acidified meat emulsion lost approximately 25% liquid, while the acidified meat emulsion lost 40%. More than 50% liquid loss occurred. The exception is samples containing locust bean gum, which It lost about the same amount of water and fat as the control sample. The remaining fat has a distinct effect on the tissue It had

Kanden is the second best tested for minimizing fluid loss. It was a single thickener. The addition of 0.99% by weight results in a relatively small amount of liquid loss. It became a creation.

Water and fat retention was comparable to that of smoother tissue.

However, in terms of taste, kanden has no practical impact on carob gum. I didn't. Compared to acidified sausages that do not contain hydrocolloids, the sour taste is Although the amount was low, the acidity was stronger than the sample containing carob gum.

exterior In parallel with the loss of water and fat during heat treatment at 105 °C, the surface of the meat product becomes porous. It became the appearance. When cooked in oil, non-acidified control sausages have a light brown color. It showed. Similar behavior was also observed for samples containing acidified locust bean gum. . Most other acidified sausages turn dark brown under these conditions. It was a trend.

benefits of burning The average water activity (aw) of sausages heat-treated at 105°C (measured at 25°C) is It was 0.98. By soaking the sample in oil, the control sample and hydrocolloid The aW decreased to 0.96 in the acidified sample containing id. (water activity The reduction in these preparations at the pH values obtained using the acidification system described here This is highly desirable as it provides an acceptable shelf life for the structure. ) Microbiological safety Samples heat treated at 105° C. were stored for two months at ambient temperature.

The best acidified samples showed no microbial growth, with a total standard plate count of 10 per duram. It fell below the colony. (The sample in this example was heat treated at 105°C, but Similar results may be obtained with a milder heat treatment. ) Example 2 (Preservation cooked ham) Lean pork meat (hind legs) was soaked in a preservation solution to provide preserved ham. Basic storage solution boil 900g of water, cool it and add conventional preservative salt (as described in Example 1). ) was produced by dissolving 100 g. Also added 0.2% sucrose. Ta. To this base solution various additional ingredients were added (described below).

A further sample of pork lean meat was placed and covered with preservation solution. Furthermore, polypropylene /Packaged in polyamide pouch and vented. Exhaust loosens the meat cells and reduces their size and increase permeability. This allows the storage solution to enter the particles more easily. , thereby accelerating this process. They were then stored at 4-8°C for 2 days. Ta. Remove this meat from the preservation solution, cut it into pieces of about 80-150 g, and It was packaged in an ester bag, evacuated and cooked in an open water bath at 85°C for 45 minutes.

result The addition of 4% brotaside 12G and 2% glutamic acid resulted in 0.2% hydrochloric acid ( Its concentration is related to the weight of the basic stock solution) with or without the addition of A product with a pH value of 5.3 was obtained. In comparison, adding acid The ham marinated in the preservation solution had a pH value of 6.0.

taste These samples had a typical cooked flavor. No sour taste could be detected. . Addition of brotaside F120 and glutamic acid to the stock solution compared to control samples This resulted in a ham with more aroma and pleasant taste.

organization The structure of the acidified ham was not different from that of the non-acidified control. They are It retained its fibrous structure and was hydrated and moist.

exterior The surface of the ham was covered with a shiny film, giving it a bright pink color.

alternative additives A pH value of 4.5 was achieved by adding the following additives to the stock solution: 5% Brotaside F120; 2% glutamic acid: 0.5% hydrochloric acid; and 0.1% lactic acid.

The finished product had a fibrous structure. As for the taste, a little but acceptable acidity The taste was comparable to Germany's "Salaarplaten".

To prevent the alginic acid present in the solid form from precipitating during the storage process, e.g. It is desirable to continue stirring the material gently, for example by rocking.

The experiment was carried out using a similar preserved solution with ground meat by passing it through a 13 mm flat plate. This was done using liquid. The added stock solution was 0.2% dextrose-hydrate; Contains 3.0% alginic acid, 2.0% glutamic acid and 0.4% hydrochloric acid. Ta. This addition results in a pH value of approximately 3.0 that is too low to be acceptable. A product was obtained. Therefore, the amount of acidifying agent used in the preservation solution should be Must be controlled in terms of size.

A thermal pretreatment of the acidifying agent has been found to be advantageous. Requires alginic acid and hydrochloric acid A stock solution was prepared by adding 50% of water. This mixture was held at 80°C for 1 hour, Then it was cooled.

The remaining 50% of the water was mixed with the remaining components of the stock solution. Cooled alginate solution and other solutions were then mixed to prepare a stock solution. By using this method , about 0.3 pH units higher than that obtained using the unpretreated stock solution. A final product with a significantly lower pH was obtained.

Example 3 (cooked meat) The invention was tested by cooking meat with acid present in cooking wine. 3N difference The meat was tested.

Lean pork (shoulder); Beef (remaining fat removed); and poultry (breast).

Cooking method A. Cooking in open water bath Small pieces of meat, about 150g each, totaling 1kg, seasoned with a little salt and pepper. various combinations of alginic acid and other acids in 3 liters of boiling water with Acidified by concentration. The meat was cooked for 30 minutes. (Due to the small size of the meat pieces) , it can be assumed that its center was heated to the boiling point of water.

) The meat was removed from the water and packaged in polyester bags under vacuum. surrounding the product Stored under ambient conditions.

B. Cooking in pouch (chicken) Biaxially oriented polyester sulfur was added to about too g of chicken breast meat in different concentrations. Salt (1,16%) consisting of clear soup extract (2,5%) with various acids and 100 ml of an aqueous solution of pepper (0.05%). That clear water Tape extract was used to improve the taste of products. Evacuate the bag and release it during the water bath Cooked at 95° C. for 30 minutes, cooled and stored under ambient conditions.

result Of the three meat sources used in this example, poultry performed best with this acidification method. set There were also organizational advantages. After cooking (using the in-pouch method), non-acidified poultry is very The acidified sample has a softer texture and is easier to separate, whereas the acidified sample has a harder texture and fibers. It had good bonding. Are they easy to cut without unraveling and chewable? It was. pH is 0.4% Brotaside F120° 0.45% hydrochloric acid; and by acidifying the poultry meat with a mixture of 0.4% glutamic acid, or 0.5% Brotaside F120° 0.4% hydrochloric acid; and By using 0.4% aspartic acid, the value was reduced to 4.0 (cooked (based on the weight of the solution).

At this very low pH, both products have a short lifespan and a slightly sour flavor, but initially The taste was weak. This difference is mainly caused by glutamic acid. As Partic acid was the second best amino acid to support alginate acidification. .

Taste was somewhat independent of concentration. The amount of Brotaside F120 is 0.4-0.6% Then, the content of hydrochloric acid was adjusted to 0.15-0.45%, and the concentration of glutamic acid was adjusted to 0.15%. By changing to 4-OJ%, almost the same taste was achieved. its manufactured goods Always had a typically cooked poultry flavor with a slightly sour taste.

Pork was the second best meat. Pork, 0.3% alginic acid; [1,8% glutamic acid; and In a solution acidified by the addition of 0.215% hydrochloric acid (based on the weight of the cooking solution) When cooked in an open water bath, a product with a pH value of 4.3 was obtained.

By reducing the pH of the meat product with heat treatment in these examples, microbial Such products have an increased shelf life as the growth potential of the product is significantly reduced. have

Example 4 (hamburger) Contains approximately 80-70% meat formed using an alginate/calcium gelling system. A shelf-stable hamburger product was prepared.

The system consists of sodium alginate, a calcium donor and a sequestering agent. Consists of 3 ingredients. Sodium alginate combines with a calcium donor to form a gel. to be accomplished. It slows down this immediate reaction and allows for handling steps such as mixing, forming and cutting. Sequestering agents are usually added to obtain the required time.

Prepare a high-strength gel using high-viscosity sodium alginate (Kelco, Maninigel GMB). It was used for manufacturing. Calcium lactate or glucone as calcium donors Add calcium acid. Under acidic conditions they are 100% soluble and therefore Fully available for reaction with sodium alginate. Tetrasodium birophosphate was used as a sequestering agent. However, sodium triphosphate Compared to tetrasodium phosphate, it has the advantage of being within the desired pH range. So, sodium triphosphate can be used as another sequestering agent. Ru.

Since higher concentrations of calcium have a bitter taste, their amount is minimally functional. Must be kept in quantity.

Two typical alginate-bound hamburger recipes have the following composition: Department Poultry 55.6 Bacon 6.5 Onion 3.0 Wednesday 27.87 Sodium alginate 1.8 Calcium gluconate 1.6 Gravy 0.4 Tetrasodium pyrophosphate 0.3 Sorbic acid 0,05 Glutamic acid 0.4 Poultry flavor 0.3 Alginic acid 0.58 Hydrochloric acid (5%) 2.0 (final concentration Department Beef (pre-cooked) 39.50 Pork (pre-cooked’) 17.6B Bacon 1 (1, (10) Tapioca starch 2.00 Bread crumbs 3.00 Poultry flavor 0.30 Dextrose-hydrate 1.00 Onion (broiled) 3.50 Gravy 0.40 Dicalcium phosphate 0.50 Sodium triphosphate 0.08 Wednesday 20.00 Sodium alginate 1.60 Hydrochloric acid 0.16 Alginic acid 0.30 100.00 Beef and pork in 2.5% meat juice, 0.5% alginic acid and 0.25% hydrochloric acid. Partially cooked after heating from room temperature temperature 1 to about 80℃ in an aqueous solution containing did. The total pre-cooking time was 8 minutes.

The hamburger recipe calls for onions (pre-cooked, dried and grated) and spices. The specific ingredients used also contain tailored flavor mixtures. That snow chair and flavor It consists of a mixture of ingredients, juice, salt, pepper, extracts and various aromatic powers).

Alginate binding / Adjusted by law. Heat the raw meat (1), heat it in the oven or place it in a solution. Cooked by heating. In the grinding process, use a 5mm plate for red meat, GMM plates are used for the meat. Cooking time also depends on the size of the meat piece. Ru.

The water required for the recipe was divided into three parts. 1 part water (1 part, spices, flavors, Sodium ruginate, sequestrants and other acids in a high shear/high speed mixer to ensure optimal hydration of the gelling agent. the second In water, calcium salts were dissolved or dispersed due to their solubility at neutral pH.

Alginic acid and hydrochloric acid were dissolved in the third portion of water.

Mix the water phase with the cooked meat in the order of the first part, second part and third part. Mixed. Controlling the onset of the gelation reaction and delaying acidification until the latest possible moment Mix the aqueous phases in this order in order to

After thoroughly mixing all the ingredients to ensure homogeneous mixing, give the mass a suitable shape. formed (e.g. slab, disk or lobe).

By storing the mixture below 8°C, a gel structure develops. The mixture is stored The storage time may be up to 24 hours depending on the amount of sequestering agent used. (See U.S. Pat. No. 4,603,054).

The formed meatloaf is then heat treated. One is to vacuum pack the mass and seal it in a pouch. Heat treatment at 105° C. for 25 minutes. Another option is to bake the meat loaf in a conventional oven or Bake in a convection oven for 5 to 10 minutes per side (or 15 to 20 minutes total) ) Bake at 250℃. Furthermore, the weight of the meat lump, for example, Fry at 160-180°C for 5-8 minutes depending on size and shape.

The heat-treated product is then processed into biaxially oriented polyethylene under normal atmosphere or under vacuum. Packaged in a pouch and stored at room temperature.

A series of Norburger products based on the first recipe described above were brought to the appropriate pH. were prepared using various acid combinations to The best combination of acids is alginic acid , glutamic acid, sorbic acid and hydrochloric acid. According to the two recipes mentioned above The hamburger has a very faint sour taste.

Regarding the best home-based alginate binding/X burger, meat is the first step. Contains 0.5% alginic acid, 0.4% glutamic acid and 0.45% hydrochloric acid Cooked in water.

The meat was placed in this solution at ambient temperature and heated to boiling point. without further acidification A pH of 4.4 was achieved.

Baking as a heat treatment develops good flavor components. or, By frying in oil, a skin forms.

The addition of hydrocolloids has a practical effect on the tissue and makes the product harder.

The most effective additives are carob gum (between 1 and 2%) and carob gum and xankun or carrageenan (between 1,5 and 396).

The second recipe, which includes tapioca starch and breadcrumbs, is very A good moist tissue was obtained. Thus, these ingredients can be conveniently used together. It is possible to manufacture products with good structure.

Other tissue-affecting parameters are the grain size of the ground meat and the meat as originally used. state (raw, fried or cooked). The smaller the particle , the product becomes harder. By using raw meat, the bond is mainly due to the binding system. Hamburgers with a firmer texture than those made from pre-gQ cooked meat where - is obtained.

Therefore, sodium alginate, calcium salts, and hydrocolloids or By changing the type and concentration of each of the other tissue-improving additives, From very dense products with no pieces of meat, to those with easily recognizable pieces of meat. You can see that it is possible to change the structure of a creature. Preferably, the hamburger is easily Has recognizable meat particles as a homogeneous mass.

Samples of hamburgers made by the method described above were tested for shelf life. test The sample can be baked in an oven at 250°C for 15 to 20 minutes or heated at 105°C for 25 minutes. Either heat treated at ℃. Then let the burgers cool and serve It was packaged under air in polyethylene bags and stored under ambient conditions. 7 to 8 months A total plate bacterial count test was conducted on the hamburgers. p of the acidified product ) f was 4.5 or lower. The products include enterobacteriaceae, E, and c.

11. Salmonella, streptococcus, lactic acid bacteria, B, cereus, yeast and filamentous Bacteria tests were conducted. No microorganisms grew.

Example 5 (meatloaf) Meatloaf is also made from ground meat. The main difference between meatloaf and /\burger is , the ability of meatloaf to bind meat particles together and provide the typical meatloaf taste. It is to contain bread crumbs. Best meatloaf without any perceptible sour taste To taste, apply the same method as for hamburgers. However, Algi No phosphate binding system was used. Using breadcrumbs instead of alginate binding system to combine the materials.

Meatloaf was prepared using the following two recipes.

(1) Part Pre-cooked beef 29.48 Pre-cooked pork 13.38 Wednesday 28.95 Salt 0.60 Spices and seasonings 1.71 Bread crumbs 19.34 Onion 2.06 Beef juice concentrate 2.9 Alginic acid 0.6 Hydrochloric acid 0.19 (2) Part Pre-cooked chicken 44.3 Wednesday 29.93 Salt 0.62 Spices and seasonings 1.59 Bread crumbs 2Q, QQ Pepper Q, 1g Ball H2.1g Algin RO, 4 Glutamic acid 0.4 Hydrochloric acid 0.18 99.71 The method of preparing meatloaf is very similar to the method of preparing hamburgers. meat is suitable Grind through a suitable 6mm or 8mm plate. Regarding the first recipe, ground beef Meat and pork were cooked separately for 3 minutes, placed in boiling water for 1 minute each, then mixed. . For the second recipe, the poultry was cooked in boiling water for 2 minutes.

The ground meat particles are preferably cooked in seawater or in meat broth. If desired, add water. or meat juice can be treated with acid. The cooked meat particles are then removed.

Thoroughly mix all ingredients with the remaining meat. Add the meat and finish with the other ingredients. Mix thoroughly. The mass is then formed into the appropriate size and shape.

The meatloaf recipe does not contain an alginate binding system, so it does not need to be coagulated. There is no. The meatloaf can therefore be formed immediately, for example at 250 ml in the oven. It can be heat treated by baking at ℃ or frying in oil. After cooking, the meatloaf is Packaged in a polyethylene pouch as in the case of burgers.

The pH of meatloaf made with either recipe decreased to approximately 4.4. .

In this meatloaf type product, breadcrumbs are a traditional ingredient and pre-cooked It is responsible for binding together the meat particles. Its neutral properties make bread crumbs It is an important component of structures.

Fresh eggs are usually another ingredient in traditional meatloaf. After acidification, 4 ．． No change in structure is observed in scrambled elag heat treated at pH around 5. . However, a very weak sour taste is perceptible. Needless to say, this means that A certain amount of eggs or egg protein is added to meatloaf products and meat-containing sauces. (see below).

The structure of the meatloaf produced by the two recipes mentioned above is different from that of conventional meatloaf. The organization is the same as that of F. Cooking raw meat particles in an acid solution causes the tissue to change Ru. The particle surface is coated with a jelly that binds together with small pieces when cooled. , and tend to support the organizational effect of bread crumbs. Pork is better than beef and poultry meat also exhibits this property.

Samples of meatloaf prepared according to the invention were subjected to spaced panel testing. that Groups of 38 and 32 people were used, respectively. Regarding this panel size, Significant results can be achieved.

Poultry-based meatloaf was used for evaluation. The basic recipe is shown on page 2B.

Comparison meatloaf was made with the same ingredients without alginic acid, glutamic acid and hydrochloric acid. Prepared using the recipe.

Two meatloafs were tested as a combination comparison. The five product characteristics are: The spiciness, saltiness, bread taste, acidity, and meat taste were examined. Each product parameter A clear opinion can be made about the strength of the sample, or a difference exists between the two samples. It must be stated that there is no such thing.

The tests showed that the product according to the invention does not have a sour taste compared to conventional products. This was confirmed. At the acidity level of acidified compared to non-acidified meatloaf There was no clear difference. In paired comparisons, non-acidified and acidified products Significant differences between the two were found in only one product characteristic. The same amount of salt is The acidified sample was clearly perceived as being slightly salty.

A provocation test was conducted on meatloaf products. The product grows a pH of 4.5, It was treated at a temperature of 94° C. for 20 minutes.

Pre-cooked meat grains in an aqueous solution of 0.15% alginic acid and 0.11% hydrochloric acid Basic acidification was performed by soaking the roe. Further acidification will cause all components This was done by adding 0.14% alginic acid and 0.22% hydrochloric acid to . The pH was adjusted to 4.5 using hydrochloric acid.

E, coli (B, coll = 250 pieces per gram) of meatloaf polyethylene cup with an EVOH barrier and inoculated with The mixture was poured into a tube and sealed with an aluminum lid. The package contained air. The secret The sealed cup was then subjected to the heat treatment described above.

Heat treatment of the samples was sufficient to stop the growth of the inoculated E. coli.

Even after 12 days of storage at temperatures optimal for induced microbial growth, microbiological growth Not detected.

It has a pH of 4.5 and is subjected to mild heat treatment (below 100 °C). The conclusion is that meatloaf or other meat products that have been prepared can be considered safe. I came to a conclusion. This finding follows the description in the German Food Regulation Handbook.

General Administrative Regulations of December 11, 1986 on Meat Hygiene (Genera I Ad According to No. 5 of the minlstration Regulation), meat is , is considered completely shelf stable when it has the following parameters: Fo value (degree of heat treatment)>3.0; or pH value <4.5, or aw value < 0.91; or aW value < 0.95 and p H < 5.2 Therefore, the meat product has a pH, a acceptable under these rules by appropriate combinations of heat treatment “hurdles”. It is made so that it can be used.

The term "hurdle law" is used in conjunction with the tempo process described in this invention. Currently, books Preferably, the proteinaceous products of the invention have a pH well below 4.5.

This alone leads to shelf stability without the need to change aw. In addition, aw decreases It can be made in small quantities and can be controlled by drying, frying or baking.

Reducing aw further improves shelf stability.

Example 6 (Improved Blanched Sausage) Various recipes have been developed from the basic standard recipe for sausages of various types. Several In the recipe, the content was reduced from 58% to 45%. Amount of bacon (2 0%), the amount of water (20%), the amount of curing salt and the amount of sodium diphosphate are always the same. It is kept constant. Flavor mixtures were tailored for the different meat ingredients used.

Hydrocolloids and meat extenders were added to improve texture. Preparation of meat emulsion The method remained unchanged.

The heat treatment in the polypropylene cup with EVOH protective layer is as described above. It was carried out at 105° C. for 40 minutes. Heating was performed by dry frying as described above.

In some cases packaging was varied. Meat emulsion was tested using standard cellulose standards. – filled into sage casings and then heat treated in polypropylene cups. It was heat treated under the same conditions.

Meat materials, types of hydrocolloids, and alginic acid and low molecular weight inorganic and organic acids In a series of tests of varying types, combinations and concentrations of The recipe was below: Department Alginic acid 0.57 Glutamic acid 0.57 Sorbic acid 0.05 Hydrochloric acid 0.143 Locust bean gum 1.43 Bread crumbs 2.86 Soybean simple item 2.86 Curing salt l, 86 Sodium diphosphate 0.25 Chili pepper 0.16 Mace 0605 Conduit port 0.08 Nutmeg 0.05 Dextrose-hydrate 0.19 7J83 The last five ingredients make up the flavor mixture. Curing salt and sodium diphosphate, color processing for the expansion and binding of water as used in conventional sausage processing. Added as an aid (used in cutting raw meat). Locust bean gum, bread By adding flour and soy isolate to avoid shrinkage due to water and fat loss Improved texture.

Soy isolate has double functionality. In terms of taste, carob gum or When bread crumbs are used, soy isolates can improve the taste of products containing them. Ru. From a nutritional point of view, the use of soy isolate reduces the calorie content. sausage can be produced. However, very large amounts of soybean sole footwear are used. When mixed, the final sausage has a nutty, bean flavor.

The second recipe consists of: Department Lean pork 42.44 Pork fat 14.16 Bacon 18.87 Wednesday 18.87 Alginic acid l, 00 Lactic acid 0.5 Locust bean gum 1.44 Sodium diphosphate 0.28 Curing salt 2.08 Chili pepper 0.19 Mace 0.09 Coriander 0.05 Nutmeg 0.05 100.92 In these soft white sausages, the pH decreased to between 4.4 and 4.5. child The texture improvers used in these examples have a clear effect on taste. arabic Hydrocolloids like gum, collagen like drlnde manufactured products, and modified waxy corn starch (sodiffed waxy 5 In certain products containing carbohydrates, such as A foul taste was perceived. However, carob gum in combination with alginate If used, the meat product will be bland. Locust bean gum also has other Can be combined with Locoroid to create the same taste.

Taste improvement is also achieved through the use of bread crumbs. A relatively small amount of odor around 3% Although it is not perceptible, it improves the palatability of the product. Breadcrumbs replace a typical ingredient In British and American types of sausages, the concentration exceeds 20%. , offering obvious taste benefits.

With tapioca starch, distinct effects on taste can be achieved. In addition to this, tapi Oca starch replaces up to 50% of fat and produces products with higher fat content. It has the ability to retain the texture of the structure. Also, the size of the starch particles used is can replace obvious fat particles.

The texture of soft white sausage is similar to that of regular sausage due to the use of thickeners. It can be manufactured to be comparable to A preferred thickener is locust bean gum. but However, carob gum is combined with perspective, carrageenan, xanthan or pectin. can be combined. Contains carob gum or combinations of these other gums. The heat-treated product retains its shape.

The use of carob gum and tapioca starch also makes the sausage water-retaining. Capacity and fat holding capacity can be improved. These products contain thickeners and binders In the case of tapioca starch, it expands and increases up to five times its volume. It retains moisture in many types of foods.

Soy isolate works similarly. Soy isolate in non-acidified hamburgers It was demonstrated that by increasing the concentration of , losses during frying were reduced.

Limits are determined by taste influences. In order to obtain the best results, the so-called "preparatory game" You have to create a ``le''. soybean isolate and ice water (in this example, 1 :4 ratio was used) were thoroughly mixed in a high speed mixer or ball cutter. do.

This mixture must be gelled overnight and then mixed with the meat.

If salt-intolerant soybean isolates are used, pretreatment and pre-salting may require additional processing. That's about it. For pre-salting, meat, bacon, sodium diphosphate and cure Mix 18 times before using salt.

In most samples, the meat emulsion was cut after acidification and subsequent heat treatment. Shows a chewy texture that can be cut into pieces. If greater pressure is applied to the product, its milk The monster becomes expandable. Soft white sausage contains monoglycerides of saturated fatty acids or By adding citrate esters of diglycerides, near expandable tissue can be obtained. can.

The small amount of fluid released during the heat treatment is viscous and transparent, giving the product a shiny appearance. give.

The meat emulsion used to make the soft white sausage was processed in two different ways. . First, the emulsion was heat-treated to a center temperature of 105°C for 40 minutes. Ta. Second, fry the product in a frying pan until the core temperature reaches 98°C. Got it. These products are stored at ambient temperature and tested for shelf life by microbiological analysis. I did it.

For the soft white sausage heat-treated in the first step and stored for 11 months, Bacterial counts were analyzed and found to be Enterobacteriaceae, 1:, colt, Salmonella, Streptococcus, Tests were conducted on lactic acid bacteria, B. cereus, yeast, and filamentous fungi. acidification manufacturing The pH of the products varied between 4.3 and 4.9. The test shows that no microorganisms grow It showed that there was no.

Soft white sauce heat treated according to the second step and stored for 11 to 12 months The microbiological status of the animals was determined. Enterobacteriaceae, E. coli, Salmonella spp. No growth of pathogenic microorganisms such as B. or B. cereus was observed. .

In the second aspect of the shelf life test, the samples were evaluated by personnel skilled in sensory testing. . There are no differences between fresh and stored products in terms of appearance and texture. was also not observed. Although an unknown amount of residual oxygen was retained in the packaging , the degree of discoloration due to oxidation did not increase. Regarding taste, due to oxygen, Or no off-odor due to microbiological corrosion developed during the storage process.

Example 7 (improved cooked meat) The range of meats processed by the process of the invention is expanded to include turkey, sheep, calf and rabbit. including. Additionally, the process is manufactured by a manufacturer sold under the trademark Quorn®. Adapted to icoprotein. Cone is Fungus F, graminear It is a meat substitute produced by um. All these products have acceptable properties It has been shown to have

Overall, the lowest pH was achieved using cone.

This finding is consistent with its ability to readily absorb flavors. Therefore, acid It will be appreciated that it is easily absorbed. Poultry such as chickens and turkeys are commonly showed the smallest decrease in pH to a level of 4.1. All meat products are It had an appreciable taste. However, turkey and chicken products are generally , rated as better in taste than veal, rabbit or sheep products.

Regarding texture, poultry is the best suitable material. After cooking in acidifying solution The pig shows a glue-like surface. Cows and, to a lesser extent, chickens and turkeys are also Shows a similar appearance. Acidified meat has a firmer texture, and the fibers are better than non-acidified meat. It also has good cushioning.

Example 8 (bet food) The process of the invention is also applicable to the production of bed food. Safety of frozen products and to produce intermediate moisture and high moisture shelf-stable products. We explored bacteria and pH reduction. These products can be grown at low pH Hot filling, to avoid the survival of filamentous fungal spores or their potential impurities. Manufactured by aseptic filling or in-back pasteurization. For meat-based frozen products Initial attempts showed that product aesthetics deteriorated below a pH of 5.8. did. The product was soft and crumbly with a moist texture. shrinkage in packaging A gray discoloration was observed. However, products for dogs and products for cats The level of palatability was maintained. Hydrocolloids or other additions as mentioned above It is foreseen that it is possible to improve the aesthetics of the product through the use of agents.

For cats, the use of an extrusion pasteurization process combined with low pH and aseptic filling It is foreseen that food products or Okawa Foods will be manufactured. 20% for such products and 50% moisture and is shelf stable. To achieve product stability, They do not require wetting agents or antifungal agents.

Examples of suitable cash registers for producing such bet food products are described below.

heat set meat stick for dogs Department Muscle 50.3 Plasma 22.2 Liver 6,6 Cow lung 5.5 Caramel solution 2 Calcium carbonate l Salt 0.6 Water u, i to 11.4 Alginic acid 0.3 to 0.5 hydrochloric acid (5 molar solution) 0.1 to 0.2 99.7-100.3 cat putty Department Pig stomach 19.7 Liver 21.4 Chicken skin 8.5 Chicken neck 12.2 Cow Melts 5.2 Carrageenan 0.26 Caramel solution 0.74 Blood 1.85 Flour 2.0 Plasma 1.35 Calcium carbonate 0,2 Salt 0.33 Wednesday 25.57 to 25.87 Alginic acid 0.3 to 0.5 hydrochloric acid Intermediate moisture product for dogs Department Liver 9.5 Cow stomach 8.2 Griaves Cgreaves) 9.5 Pork and Fat Group Ill 4.2 Fish scraps 3.0 Flour 32.7 Ground corn 15.1 Corn gluten flour 1.2 Water 5,5 Alginic acid 0.5 to 1 hydrochloric acid (5 molar solution) 0,5 to 1 Example 9 (meat sauce) A sauce containing meat was subjected to the process of the invention. For example, following the recipe below Make bolognese sauce.

Department Wednesday 44.21 Tomato 29.74 Beef 15. (1 Onion 3.4 Vegetable oil 2.38 Sugar 2.30 Modified starch 1.7 Powder stock 1.7 Garlic puree 0.64 Herbs and spices 0.46 Alginic acid 0.31 Prepare ravioli sauce with the following composition.

Department Wednesday 36.32 Tomato 24.5 Beef 15.3 Strong flour 7.9 Onion 3.25 chapelure 2.39 vegetable oil 1.93 Sugar 1.8 Powder stock 1.5 Whole egg 1.45 Modified starch 1,35 Herbs and spices 0.71 Alginic acid 0.5 Garlic puree 0.52 Egg white 0.22 Powder cream 0.18 Salt 0.13 99.95 In the two recipes described above, all the ingredients were mixed to form a homogeneous dispersion.

The mixed dispersion was filled into a sealed glass jar. The contents are heat-treated and stored on a shelf. The sealed glass jars were heat treated for a time sufficient to produce a fixed product.

The product is shelf stable at ambient temperature and has no unfavorable sour taste.

It is understood that this invention is not limited to the particular processes and products described above. It will be. Changes and choices may be made without departing from the scope of the invention. It will be readily apparent to those skilled in the art.

In particular, there are various methods of acidifying meat chunks. First, the acid contains the raw meat. added directly to the mixture of ingredients. Second, the acid should be removed from water or meat Added to the ingredient mixture containing the pre-cooked meat inside. Third, the acid is pre-cooked It is added to the cooked meat and soaked for a specified period of time.

The efficiency of the soaking step is influenced by time and temperature. Optimal time and temperature for certain meats was found to be independent of whether the meat was raw or cooked.

The rate at which the pH is changed by immersion is hyperbolic.

The optimum period of soaking is between 1 and 2 hours. The optimum temperature is between 40℃ and 60℃ be.

If desired, raw meat is cooked directly in the acidified mixture. This thing is meat This is done by placing the particles in a boiling solution containing an acid. Or a piece of meat The child is immersed in the acid-containing mixture at ambient temperature. This mixture is then boiled heated to a point. In the case of a boiling solution, the acid increases the The meat proteins are denatured (by heat and acid) making it difficult to penetrate through the meat. Therefore, this method has advantages compared to placing meat particles in a boiling solution containing acids. It is.

Whichever method is used to initially acidify the meat, the initial effect is latent. It is also possible to add an acid at a later stage for better results.

generally the most effective at reducing pH without introducing acidity. Acid indications are 0.4% alginic acid, 0.4% glutamic acid and 0.18% It was found that using a combination of hydrochloric acid. The results are the concentrations of alginic acid and hydrochloric acid. achieved without glutamate by increasing 0.6% and 0.2%, respectively. can.

To test which acidification method is best, first use a mixture of the acids mentioned above. , a) acidify raw ground meat, b) acidify meat already partially cooked in stock. C) Acidified pieces of meat at ambient temperature added to a boiling acid-containing solution.

Comparable reductions in pH were achieved in all three final products. b) p H was lower (pH 4,4) than a) (pH 4,8) and C) (pH 4,7). ). The acid solution was used several times, although in the last case a higher pH was achieved. This method is the most economical as it allows for a continuous cooking process.

In comparing these results, the non-acidified 11 burger has a pH around 6.2. do.

It will be appreciated that different heat treatment methods may also be used.

For example, the product is vacuum packed in polythene bags, e.g. for hamburgers. Then, it is pasteurized at 105°C for 25 minutes.

This method can be recommended when semi-cooked snack products are required.

Alternatively, bake for <10 to 20 minutes, e.g. in a conventional or convection oven. The product can be heat treated by baking at a temperature of , 250°C.

Additionally, it can be used for frying. This method has been applied to soft white sausages. The product is fried in a fat-free frying pan. This method uses Shows good results in development and reduction of water activity.

Alternatively, heat treatment is performed by frying. For example, meatloaf is 16 It is fried in hot vegetable oil at a temperature between 0 and 180°C. Manufactured by this A good tasting crust is obtained on the outside of the product. In addition to improving the taste of the product, A fat barrier against biological invasion is also provided.

In addition to the products described above, the product of Example 8 is acidified and heat treated to become shelf stable. It is possible to produce rib sausage and patty-type products similar to dried patties. It is Noh.

In addition, the range of products produced includes pieces of acidified meat laid in a transparent jelly. Or pieces of fish. In this respect they resemble aspic products.

The products of the invention can be used, for example, in shelf-stable prepared foods or shelf-stable snack products. Consisting of larger packaging pieces, such as:

Products of the invention, and larger packages containing these products, contain protein It does not have to contain only texture substances, but can also include vegetables, cereals, spices, herbs or other substances. It will be appreciated that it can contain fruits or vegetables.

Fermented sausages have a significantly longer shelf life than conventionally cooked soft sausages is already known. In these cases, asco Rubic acid is often used. However, this causes a sour taste. this Acidity can be achieved by using alginic acid or other polymeric food-acceptable acids in place of ascorbic acid. It can be avoided depending on the purpose.

The present invention has been described above by way of example and is defined by the appended claims. It will be understood that changes and improvements may be made without departing from the scope of the invention.

international search report Continuation of front page (81) Designation diagram EP (AT, BE, CH, DE.

DK, ES, FR, GB, GR, IT, LU, NL, SE), 0A ( BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, SN, TD, TG), AT, AU, BB, BG, BR, CA, CH, C3, DE, D.K.

ES, FI, GB, HU, JP, KP, KR, LK, LU, MC, MG, MN, MW, NL, No, PL, RO, SD, SE, SO, US (72) Inventor: Shirel, Tasuga Federal Republic of Germany D-2810 Verden Petschingen Stoller Se 17 stei (72) Inventor Atherton, John UK Norfolk BE 321 Nisei Kinges Lynn Middle Ton School Road Westfield House (no street address) (72) Inventor: Eisher, Martin, Conrad, United Kingdom, Notschine Gum FG-123EH Kissieldon Orsove Road Dalt Grainge (no address) (72) Inventor Wong, Ricky Netherlands Sbiekenise 3201 JK Patryšek 17

Claims (17)

[Claims] 1. Shelf-stable acid heat-treated protein-like products in which the acidifying agent is a polymeric food product. A product characterized in that it is an acceptable acid. 2. The polymeric acid may be alginic acid, pectic acid, carragic acid or carboxylic acid. Cellulose bags with pendant carboxyl groups such as cellulose acid Claim 1, characterized in that it has a bone or polysaccharide-derived backbone. Products listed in section. 3. Claim 2, wherein the polymeric acid is alginic acid. Manufactured products. 4. Said acidifying agent was present in an amount of 0.1 to 5% of said product during heat treatment. The product according to any one of claims 1 to 3, characterized in that: 5. Hydrochloric acid, sulfuric acid, phosphoric acid, malic acid, lactic acid, citric acid, tartaric acid, adipic acid, fluoric acid Malic acid, acetic acid, ascorbic acid, isoascorbic acid, sorbic acid, gluconic acid or an additional heat treatment is carried out in the presence of a latent acidulant such as succinic acid. A product according to any one of claims 1 to 5, characterized in that: 6. 6. The product of claim 5, wherein the latent acidulant is hydrochloric acid. 7. Additional heat treatment in the presence of amino acids such as glutamic acid or aspartic acid Claims 1 to 6, characterized in that Manufactured by. 8. Additional heat treatment is carried out in the presence of thickening agents such as hydrocolloids. A product according to any one of claims 1 to 7. 9. The hydrocolloid is a mixture with locust bean gum or other hydrocolloids. 9. A product according to claim 8, characterized in that: 10. Meat in fresh, pre-cooked or preserved form before heat treatment Claims 1 to 3 are characterized in that they are used as protein-like substances. The product according to any one of Item 9. 11. A claim characterized in that heat treatment is carried out in the presence of alginic acid and hydrochloric acid. The product described in item 1 of the scope of demand. 12. A heat treatment is carried out to give the product a pH of 4.0 to 5.0. A product according to any one of claims 1 to 11, characterized in that: 13. Any one of claims 1 to 12, characterized in that it is a meat product. The product according to item 1. 14. 1. A method of preparing a shelf-stable protein-like product, comprising: (a) contacting a protein-like product with a polymeric food-acceptable acid; (b) contacting the protein-like product with a polymeric food-acceptable acid; The similar product/polymeric acid combination is heated to a temperature sufficient to achieve shelf stability of the product. A method characterized in that it consists of each step of exposing to a treatment. 15. The protein-like production according to any one of claims 1 to 13. The method according to claim 14, characterized in that it is carried out for manufacturing a product. . 16. Claim 14 or above, wherein the heat treatment is a pasteurization process. or the method described in Section 15. 17. In step (a), the polymeric acid is included in the complex protein-like mixture. or included in the curing solution of said proteinaceous product or prior to Claim 1 characterized in that the protein-like product is contained in a cooking solution of the protein-like product. The method according to any one of Items 4 to 16.