KR927002937A - Low calorie meat products and manufacturing method thereof - Google Patents

Abstract

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Description

Low calorie meat products and manufacturing method thereof

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Claims (143)

(a) a mixture consisting of: (1) chopped lean meat, which is virtually devoid of visible fat, which ranges from 20-95% by weight when calculated for the mixture, and (2) when calculated for the mixture Fat substitute plant component which occupies the range -80% by weight, wherein dietary fiber and starch are mixed in a weight ratio of 1:32 to 1: 1, wherein the ratio of dietary fiber is measured as non-starch polysaccharide (NSP). When the dry weight basis is at least 5% by weight of fat substitutes, the ratio of starch is at least 50% of fat substitutes by dry weight, which can be a homogeneous consistency without sensibly recognizable particles in the mixture. So), (b) any added salt, if added, which ranges from 0.1-4% by weight when calculated for the mixture, (c) 5-50 weight when calculated for the mixture, if added % range Low-calorie meat products comprising any additional moisture to occupy, and (d) one or more optional additional ingredients, the fat content of which is 15% by weight or less for burgers, and the fat content of 10% by weight or less for burgers. However, (I) if the lean meat used is fish meat, the fat is not hardened fat, and (II) dietary fiber is not konjac met). 2. A low calorie meat product according to claim 1, which contains at least 60% by weight of the natural moisture content of the ingredient. 3. A low calorie meat product according to claim 1 or 2, characterized in that the product is selected from hamburger products or sausage products, sliced meat products and spreadable meat products. 4. A low-calorie meat product according to claim 3, wherein the hamburger product contains at least one component selected from added salt, added moisture and additional ingredients in addition to the chopped lean meat and fatty substitutes. The low calorie meat product according to claim 3 or 4, wherein the total proportion of fat is less than 12% by weight. 6. A 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, in particular less than 3% by weight. 2. A low calorie meat product according to claim 1, wherein the mixture is a cohesive forcemeat mixture. 8. The pulverized fat according to claim 1 or 7, wherein the product is (a) a cohesive phosmid mixture consisting of (1) 20% to 90% by weight, as calculated on the mixture. Lean meat, and (2) a fat substitute plant component, wherein the dietary fiber comprises starch in a range of 5-80% by weight, wherein the dietary fiber and starch are mixed in a ratio of 1:32 to 1: 1 by weight (wherein dietary fiber The ratio of is not less than 5% by weight of fat substitutes on a dry basis as measured by non-starch polysaccharides (NSP), the ratio of starch is at least 50% of fat substitutes on a dry basis. (I) can be a homogeneous consistency without sensibly recognizable particles in the mixture), (3) added salts, which range from 0.1-4% by weight when calculated for the mixture, (4) calculated for the mixture 10-50 out of Additional accounting for% of water and (b) the low calorie meat products is made in any one or more of the additional ingredients, that the fat content is not more than 10% by weight characteristics. 9. A sausage product according to claim 8, wherein the sausage product. A low-calorie meat product characterized by being selected from sliced meat and spreadable meat products. The low calorie meat product according to claim 7 or 8, wherein the total proportion of fat is less than 7% by weight. 11. A low calorie meat product according to claim 10, characterized in that the total proportion of fat is less than 5% by weight and preferably less than 3% by weight. The method according to any one of the preceding claims, characterized in that the proportion of minced lean meat free of visible fat in the mixture or coherent phosphite mixture is in the range of 50-70% by weight, preferably in the range of 30-50% by weight. Low calorie meat products. The low-calorie meat product according to any one of the preceding claims, characterized in that the amount of dietary fiber and starch present in the fatty substitute plant component is at least 5% by weight, based on the product. The dietary fiber / starch weight ratio of the fat substitute plant component is in the range from 1:20 to 1: 2, preferably from 1:15 to 1: 3, more preferably from 1:10 to 1: 4. Low-calorie meat products characterized by. The low calorie meat product according to claim 1, wherein the proportion of dietary fiber in the fat substitute plant component is 10% by weight or more. 16. The low calorie meat product according to claim 15, wherein the proportion of dietary fiber in the fat substitute plant component is 15% by weight or more. The low calorie meat product according to claim 1, wherein the dietary fiber and starch are natural dietary fiber and starch which are not modified. 2. The low calorie meat product according to claim 1, wherein the fat substitute plant component is an unfractionated natural plant having a moisture content of 70% or more. 19. A low calorie meat product according to claim 18, wherein the proportion of fat substitute plant components in the mixture is in the range of 10-70% by weight, preferably 15-60% by weight more preferably in the range of 20-50% by weight. 20. A low-calorie meat product according to claim 18 or 19, wherein the fatty substitute plant component is selected from plant tuber material and plant root material. 21. A low calorie meat product according to claim 20, wherein the plant tuber is potato. 21. A low calorie meat product according to claim 20, wherein the plant root material is selected from tapioca roots, cassava roots and otroot. 19. A low calorie meat product according to claim 18, wherein the natural ingredients are precooked. The low calorie meat product according to claim 1, wherein the moisture content of the fat substitute plant component is 20% by weight or less. 25. A low calorie meat product according to claim 24, wherein the proportion of fat substitute plant components in the mixture is in the range of 5-15% by weight, preferably 5-10% by weight. 26. A low calorie meat product according to claim 24 or 25, wherein the fatty substitute is an unfractionated, friendly plant selected from cereal grains and double cover plant seeds. 27. A low calorie meat product according to claim 26, wherein the fat substitute component is in the form of particles having a maximum diameter of 2 mm or less. 26. A low calorie meat product according to claim 24 or 25, wherein the fat substitute component is a mixture of separated starch and separated dietary fiber. 29. A low calorie meat product according to claim 28, wherein the separated starch is selected from grain starch, potato starch and tapioca starch. 29. The low calorie meat product of claim 28, wherein the isolated dietary fiber is selected from potato dietary fiber, potato pulp, radish fiber, pea fiber, soybean fiber, and tapioca fiber. 2. The total amount of separated starch or isolated fatty acids in an unfractionated natural plant according to claim 1, wherein the fatty substitute has less than 5% by weight of dietary fiber or less than 50% by weight of starch. A low-calorie meat product characterized by supplementing dietary fiber resulting in a fatty substitute plant composition as defined in claim 1. 2. A low calorie meat product according to claim 1, wherein the proportion of added moisture in the mixture is in the range of 15-40% by weight, preferably 20-35% by weight. The low-calorie meat product according to claim 1, wherein the additional moisture is water cooked with vegetable-floating meat. 2. A low calorie meat product according to claim 1, wherein the proportion of added salt in the mixture is in the range of 0.5-3% by weight, preferably 1-2% by weight. 35. A low calorie meat product according to claim 34, wherein the added salt is selected from food grade compositions of sodium chloride, food grade compositions of sodium chloride and additional salts, and food grade compositions of one or more alkali or alkaline earth metal salts. Wherein food grade compositions containing salts other than sodium chloride have the same salty taste as sodium chloride). The low calorie meat product according to claim 1, wherein the meat is selected from edible ground meat including muscle tissue and pancreatic rate of liver, kidney, swelling, brain, tongue or young cattle. 37. A low calorie meat product according to claim 36, wherein the meat is a mixture of meats of two or more animal species. 2. A low calorie meat product according to claim 1, wherein the product contains at least one additional ingredient in the range of 1-15% by weight of the meat product. The method according to claim 1, wherein the additional component is a component of the following group: a water binder, structuring agent, preservative, selected from cooked or uncooked plants, hydrocolloids, egg albumin, gelatin and collagen with a sensory perceptible particle size, Low-calorie meat products characterized by being selected from flavors, spices, flavor enhancers, sweeteners, colorants, vitamins, smokers and hardeners. The low calorie meat product according to claim 1, wherein the total energy amount is less than 700 kJ / l00 g. 41. A low calorie meat product according to claim 40, characterized in that the total energy amount is less than 600 kJ / 100 g, preferably less than 500 kJ / 100 g, and more preferably less than 400 kJ / 100 g. 42. Low calorie meat according to claim 40 or 41, characterized in that the contribution of fat content contributing to the total energy amount is less than 50%, preferably less than 40%, more preferably less than 30%, in particular less than 20%. product. The low calorie meat product of claim 1, which when tested by a sensory test panel as compared to a conventional high fat reference meat product, typically has the same taste, texture and appearance as the reference product. 2. The total ratio of fat and meat jelly released from the product after autoclaving the product according to claim 1 when the 450 g is filled into the can for 70 minutes at 2.1 bar compared to the total amount of product filled into the can. Low-calorie meat products characterized by low weight percent. The low calorie meat product according to claim 1, wherein the meat product is packaged and distributed. The low calorie meat product according to claim 1, which is preserved and / or cooked. 2. A low calorie meat product according to claim 1, wherein the consumer forms or forms part of ready-to-eat or ready-to-eat food. The low calorie meat product according to claim 1, which is a pet food. 49. A low calorie meat product according to claim 48, wherein at least a portion of the meat is edible slaughter ground meat selected from blood, intestines, stomach, reproductive organs and respiratory organs. 1) chopped minced meat with virtually no visible fat; Fat substitute plant component in which dietary fiber and starch are mixed in a weight ratio of 1:32 to 1: 1 (wherein, the ratio of dietary fiber is a non-starch polysaccharide (NSP) as a dry basis when measured, It is 5% by weight or more, and the ratio of starch is 50% or more of the fat substitute plant component on a dry basis, and the fat substitute component has or does not have a sense of perceptually homogeneous consistency and is mixed with other ingredients. Possible); Optional addition salts; The mixture is prepared by mixing any additional moisture, where the composition of the mixture is: (a) 20-95% by weight of lean minced meat with virtually no visible fat (b) -80% by weight, (c) 10-50% by weight of optionally added water, (d) 0.1-4% by weight of optionally added salt, where the low-calorie meat products produced can be spread. In the case of a product, this mixing process consists of the following steps; (i) mixing 0.5-3% by weight of plant fiber, boiling water and protein powder as calculated for the mixture to obtain a first preliminary mixture in the form of an emulsion, and (ii) the emulsion contains virtually no visible fat. Add lean meat, fatty substitutes, added salt, additional moisture (where the total proportion of added ingredients is at least 95% by weight of the components from (i) and (ii)), and (iii) the secondary preliminary The components from (i) and (ii) are mixed in the manner obtained, wherein the secondary preliminary mixture consists of meat homogeneously distributed with fat substitutes having a maximum average diameter of at least 5 mm. Grinding the secondary mixture by passing through a high speed grinder to obtain a mixture, 2) optionally adding one or more additional ingredients to the mixture to obtain a meat mixture (wherein the proportion of additional ingredients is preferably 1-15% by weight). 2-12% by weight, special Preferably 3-10% by weight), 3) the resulting meat mixture, optionally packaged with other edible ingredients in a suitable size, and then 4) optionally preserved, before or after the package distribution of the meat product in an appropriate size. And / or by cooking, to obtain a low-calorie meat product having a fat content of 15% by weight or less if the product is for hamburgers, and a fat content of 10% by weight or less if the product is not for hamburgers. (i) if the lean meat is a fish meat, the fat is not hardened fat and (ii) the dietary fiber is not a konjac met). 51. The method of claim 50, wherein the resulting low calorie meat product contains at least 60% by weight of the natural moisture content of the ingredient. 52. The method of claim 50 or 51, wherein the resulting low calorie meat product is a hamburger product. 53. The method of paragraph 52, wherein the schnapper product contains at least one ingredient selected from added salt, added moisture and additional ingredients in addition to the minced meat and fat substitute plant ingredients. 54. The method of claim 52 or 53, wherein the total proportion of fat in the resulting hamburger product is less than 12% by weight. 55. The method according to claim 54, wherein the total proportion of fat in the resulting hamburger product is less than 10% by weight, preferably less than 7% by weight, more preferably less than 5% by weight, in particular less than 3% by weight. 51. The method of claim 50, wherein the resulting mixture is a cohesive poultite mixture. 59. The method according to claim 50 or 56, which comprises: 1) chopped net lean meat which is virtually devoid of visible fat: a fat substitute plant component in which dietary fiber and starch are mixed in a weight ratio of 1:32 to 1: 1, wherein the ratio of dietary fiber Is a non-starch polysaccharide (NSP), measured on a dry basis by weight of at least 5% by weight of the fatty substitute plant components, starch ratio is a dry basis by more than 50% of the fat substitute plant components. Or have a homogeneous consistency without sensory perceptible particles, said component being miscible with other components); Addition salts; A cohesive poultite mixture is prepared by mixing additional moisture, and the poultite, the composition of the mixture: (a) 20-90% by weight of lean minced meat, which is virtually free of visible fat, and (b) fatty substitute plants. The proportion of ingredients is 5-80% by weight (c) The proportion of added moisture is 10-50% by weight, and (d) The proportion of added salt is 0.1-4% by weight. In the case of a product, this mixing process consists of the following steps: (i) 0.5-3% by weight of plant fiber, boiling water and protein powder are mixed to yield the primary premix in emulsion form when calculated for the mixture; ii) to the emulsion, add lean meat, fatty substitutes, added salts, and additional moisture to the naked eye (where the total proportion of added ingredients is 95% of the components from (i) and (ii)). % Or more), (iii) in which the secondary preliminary mixture is obtained (i) And (ii) mixing the components from (where the secondary preliminary mixture consists of meat homogeneously distributed with fat substitutes with a maximum average diameter of at least 5 mm), if necessary, by passing the secondary mixture through a grinder therein. Milling the secondary mixture to obtain a mixture, 2) optionally adding one or more additional ingredients to the mixture to obtain a cohesive posh meat meat mixture (wherein the proportion of additional ingredients is 1-15% by weight, preferably 2-12% by weight, particularly preferably 3-10% by weight), 3) packaging the obtained meat mixture, optionally with other edible ingredients, in an appropriate size, and 4) packaging the meat mixture in an appropriate size. By preserving and / or cooking the product arbitrarily before and after distributing it, a low-calorie meat with a fat content of 15% by weight or less for hamburgers and 10% by weight or less for hamburgers Characterized in that the step to make the product. 58. The method of claim 57, wherein the resulting low calorie meat product is a product selected from sausage products, sliced meat products and spreadable meat products. 58. The method of claim 56 or 57, wherein the total proportion of fat in the resulting low calorie meat product is less than 7% by weight. 60. The method of claim 59, wherein the total proportion of fat is less than 5% by weight, preferably less than 3% by weight. 51. The method of claim 50, wherein the proportion of chopped lean meat that is virtually free of visible fat in the mixture is in the range of 25-70% by weight, preferably in the range of 30-50% by weight. 62. The method according to any one of claims 50 to 61, wherein the total amount of dietary fiber and starch in which the fatty substitute plant component is present is at least 5% by weight when calculated for the product. 63. The method according to claim 50 or 62, wherein the dietary fiber / starch weight ratio in the fat substitute plant component is from 1:20 to 1: 2, preferably from 1:15 to 1: 3, more preferably from 1:10 to 1 : Method characterized by being in the 4 range. 51. The method of claim 50, wherein the proportion of dietary fiber in the fat substitute plant component is at least 10% by weight. 65. The method of claim 64, wherein the proportion of dietary fiber in the fat substitute plant component is at least 15% by weight. 51. The method of claim 50, wherein the dietary fiber and starch are unmodified natural dietary fiber and starch. 51. The method of claim 50, wherein the fraction is a natural, non-fractionated plant that has a moisture content of at least 70% of a fatty substitute. 68. The method of claim 67, wherein the proportion of fatty substitute plant components in the mixture is in the range of 10-70% by weight, preferably 15-60% by weight, more preferably 20-50% by weight. 69. The method of claim 67 or 68, wherein the fatty substitute plant component is selected from plant tuber material and plant root material. 70. The method of claim 69, wherein the plant tuber is selected from potatoes, batatas, and mixtures thereof. 70. The method of claim 69, wherein the plant root material is selected from among tapio roots, cassava roots, and otroot. 68. The method of claim 67, wherein the natural plant is precooked. 51. The method of claim 50, wherein the moisture content of the fatty substitute plant component is 20% by weight or less. 74. The method according to claim 73, wherein the proportion of fat substitute plant components in the mixture is in the range of 5-15% by weight, preferably 5-10% by weight. 75. The method of claim 73 or 74, wherein the fatty substitute is an unfractionated natural plant selected from pore grain and dicotyledonous seed. 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. 75. The method of claim 73 or 74, wherein the fatty substitute is a mixture of separated starch and separated dietary fiber. 78. The method of claim 77, wherein the separated starch is selected from grain starch, potato starch, and tipioca starch. 78. The method of claim 77, wherein the isolated dietary fiber is selected from potato dietary fiber, radish fiber, pea fiber, soy fiber, and tapioca fiber. 51. A sufficient amount of the separated starch or separated diet in unfractionated natural vegetation according to claim 50, wherein the fat replacement component is less than 5% by weight of dietary fiber or less than 50% by weight of starch. A method characterized in that it is obtained by supplementing fiber with a result of the fat substitute plant component as defined in claim 50. 51. The process according to claim 50, wherein the proportion of additional moisture in the mixture is in the range of 15-40% by weight, preferably 20-35% by weight. 51. The method of claim 50, wherein the additional moisture is water prepared from plants or meat. 51. The method of claim 50, wherein the proportion of added salt in the mixture is in the range of 0.5-3% by weight, preferably 1-2% by weight. 84. The method of claim 83, wherein the added salt is selected from food grade compositions of sodium chloride, food grade compositions of sodium chloride and additional salts, and plant grade compositions of one or more alkali or alkaline earth metal salts, wherein sodium chloride Other heat-containing plant-grade compositions have the same salty taste as sodium chloride). 51. The method of claim 50, wherein the meat is selected from meaty tissues and commercial waste meats comprising the kidneys, spleen, brain, tongue or pancreas of young cattle. 86. The method of claim 85, wherein the meat is a mixture of meat of two or more animal species. 51. The water binding agent according to claim 50, wherein the additional ingredient is a moisture binder, structuring agent, preservative selected from the following group of ingredients: cooked or uncooked plants, hydrocolloids, egg albumin, genlatin and collagen with sensory perceptible particle size. , Flavorings, spices, flavor enhancers, sweeteners, colorants, vitamins, smokers and hardeners. 51. The method of claim 50, wherein the total amount of energy is less than 700 kJ / 100 g. 89. The method of claim 88, wherein the total amount of energy is less than 600 kJ / l00 g, preferably less than 500 kJ / l00 g, more preferably less than 400 kJ / 100 g. 89. The method according to claim 88 or 89, wherein the contribution of fat content contributing to the total energy amount is less than 50%, preferably less than 40%, more preferably less than 30%, in particular less than 20%. 51. The method of claim 50, characterized by having the same taste, texture, and appearance as the reference product when tested by the sensory test panel as compared to similar high fat reference meat products typically prepared. 51. The method of claim 50, wherein the total ratio of fat and meat jelly released from the product after autocolving the product is greater than the total amount of product filled into the can when 450 g is filled in the can for 70 minutes at 2.1 bar. Characterized by low weight percent. 51. The method of claim 50, wherein the package to which the meat product is distributed is selected from sausage molds, plastic containers, tins, glass containers, and metal foil containers. 51. The method of claim 50, wherein the resulting meat product mixture is preserved and / or cooked. 51. The method of claim 50, wherein when the low calorie meat product to be produced is a meat product that can be spread, the meat is liver. (1) cooking oil, water of 50 ° C. or more, and protein powder having a water content of 20% or less with respect to the weight of protein powder are mixed to obtain a first mixture in the form of an emulsion, and (2) product oil of step (1) 20-90% by weight of the lean meat without visible fat, 5-80% by weight of the dietary fiber and starch, the fat substitute plant component in which the weight ratio of 1: 32 to 1: 1 is incorporated The ratio of dietary fiber is not less than 5% by weight of dry matter based on dry weight as measured by non-starch polysaccharides (NSP), and the proportion of starch is not less than 50% by weight of dry matter based on dry weight. Can have a homogeneous viscosity, or have a homogeneous viscosity without forming organoleptically recognizable particles in meat products). Mixing with one or more optional additives in a ratio of 10-50% by weight to product weight, 0.1-4% by weight salt to product weight, and 1-15% by weight product weight The emulsion of step (1) is such that it occupies 5% by weight or less of this mixture), if necessary, the resulting mixture is ground to obtain a mixture in which the meat and plant components are actually uniformly distributed (in this mixture, the meat particles The largest diameter is 1 cm or less), (3) the additional additional ingredients are optionally mixed into the mixture of step (2), and then (4) the resulting mixture is optionally dispensed into packaging units of appropriate size, and (5) packed A process for producing a spreadable low-calorie meat product, characterized in that the resulting mixture is preserved and / or cooked to obtain a low-calorie low-calorie meat product having a fat content of less than 10% by weight. 98. The maximum diameter of the meat particles according to claim 96, wherein the emulsion from step (1) is ground by passing through a grinder a mixture of meat, fat substitute plant components, additional moisture, salts and any additional ingredients. A method characterized by obtaining a mixture in which plant components and meat particles are uniformly distributed, which is 1 cm or less. 97. The method of claim 96, wherein the amount of cooking oil is in the range of 0.5-5% by weight when calculated for the product. 97. The method of claim 96, wherein the amount of water imparted in step (1) is in the range of 1-10% by weight when calculated for the product. 98. The method of claim 96, wherein the amount of protein powder is in the range of 0.1-5% by weight when calculated for the product. 97. The method of claim 96, wherein the extendable meat to be prepared is selected from meat pastes such as liver pastes, spreads, and pates. 99. The method of claim 98, wherein the amount of cooking oil added in step (1) is 0.8-3% by weight, preferably 1-2% by weight. 103. The method of claim 99, wherein the amount of water added in step (1) is 1-3% by weight. 101. The method of claim 100, wherein the amount of protein powder added in step (1) is 0.2-2% by weight, preferably 0.3-1% by weight. 97. The method of claim 96, wherein the total fat content in the resulting spreadable low calorie meat product is less than 7% by weight. 107. The method of claim 105, wherein the total fat content in the resulting spreadable low calorie meat product is less than 3 weight percent. 98. The method of claim 96, wherein the proportion of chopped lean meat that is virtually devoid of visible fat added to step (2) is in the range of 25-70% by weight, preferably 30-50% by weight. 105. The method of claim 96 or 105, wherein the total amount of dietary fiber and starch in the fatty substitute plant component is at least 5% by weight when calculated for the product. 109. The method according to claim 96 or 108, wherein the dietary fiber / starch weight ratio in the fat substitute plant component is 1:20 to 1: 2, preferably 1:15 to 1: 3, more preferably 1:10 to 1 : Method characterized by being in the 4 range. 98. The method of claim 96, wherein the proportion of dietary fiber in the fat substitute plant component is at least 10% by weight. 119. The method of claim 110, wherein the proportion of dietary fiber in the fat substitute plant component is at least 15% by weight. 98. The method of claim 96, wherein the dietary fiber and starch are unmodified natural dietary fiber and starch. 97. The method of claim 96, wherein the fatty substitute plant component is an unfractionated natural plant with a moisture content of at least 70%. 115. The composition of claim 113, wherein the proportion of plant starch-containing fat substitute plant components in the mixture is in the range of 10-70% by weight, preferably 15-60% by weight, more preferably 20-50% by weight. Way. 117. The method of claim 113 or 114, wherein the fatty substitute plant component is selected from plant tuber material and plant root material. 116. The method of claim 115, wherein the plant tuber is selected from potatoes, batatas, and mixtures thereof. 116. The method of claim 115, wherein the plant root material is selected from tapioca roots, cassava roots, and otroot. 116. The method of claim 113, wherein the natural ingredient is precooked. 98. The method of claim 96, wherein the moisture content of the fat substitute plant component added in step (1) is 20% by weight or less. 119. The method according to claim 119, wherein the proportion of plant substitutes for fat is in the range of 4-15% by weight, preferably 5-10% by weight. 121. The method according to claim 119 or 120, wherein the fatty substitute is an unfractionated natural plant selected from cereal grains and dicotyledonous seed. 121. The method of claim 121, wherein the fat replacement component is in the form of particles having a maximum diameter of 2 mm or less. 121. The method of claim 119 or 120, wherein the fat replacement component is a mixture of separated starch and separated dietary fiber. 124. The method of claim 123, wherein the separated starch is selected from grain starch, potato starch, and tapioca starch. 123. The method of claim 123, wherein the isolated dietary fiber is selected from potato dietary fiber, radish fiber, pea fiber, soybean fiber, and tapioca fiber. 98. The sufficient amount of the separated starch or separated diet in unfractionated natural vegetation according to claim 96, wherein the fatty substitute has less than 5% by weight of dietary fiber or less than 50% by weight of starch. A method characterized by supplementing fiber to obtain a result of the fatty substitute plant component as defined in claim 96. 98. The process according to claim 96, wherein the proportion of additional moisture added in step (2) is in the range of 15-40% by weight, preferably 20-35% by weight. 98. The method according to claim 96, wherein the additional moisture added in step (2) is water cooked with plants or meat. 98. The process according to claim 96, wherein the proportion of added salt in the mixture added in step (2) is in the range of 0.5-3% by weight, preferably 1-2% by weight. 129. The method of claim 129, wherein the added salt is selected from food grade compositions of sodium chloride, food grade compositions of sodium chloride and additional salts, and food grade compositions of one or more alkali or alkaline earth metal salts (other than sodium chloride). Food grade compositions containing other salts have the same salty taste as sodium chloride). 97. The method of claim 96, wherein the meat added in step (2) is selected from edible ground meat including muscle tissue and pancreas of liver, kidney, spleen, brain, tongue or young cattle. 134. The method of claim 131, wherein the meat is a mixture of meat of two or more animal species. 98. The method according to claim 96, wherein the additional ingredient added in step (2) is selected from the following group of ingredients: cooked or uncooked plant, hydrocolloid, egg albumin, gelatin and collagen with sensory perceptible particle size. Moisture binders, structuring agents, preservatives, flavoring agents, spices, flavor enhancers, sweeteners, coloring agents, vitamins. Characterized in that it is selected from a smoker and a hardener. 97. The method of claim 96, wherein the total amount of energy of the resulting spreadable low calorie meat product is less than 700 kJ / 100 g. 134. The method of claim 134, wherein the total amount of energy is less than 600 kJ / 100 g, preferably less than 500 kJ / 100 g, more preferably less than 400 kJ / 100 g. 137. The method of claim 134 or 135, wherein the contribution of fat content contributing to the total energy content of the resulting spreadable low-calorie meat product is less than 50%, preferably less than 40%, more preferably less than 30%. , In particular less than 20%. 98. The method of claim 96, wherein the resulting spreadable low calorie meat product has a taste, texture, and appearance that are substantially the same as the reference product when tested by the sensory test panel, compared to similar high fat reference meat products typically prepared. How is it characterized. 97. The can of Claim 96, wherein the total ratio of fat and meat jelly released from a low calorie meat product that can be spread after autoclaving is filled into the cans at 450 bar for 450 minutes at 2.1 bar. Characterized in that less than 6% by weight of the total amount of the product. 98. The method of claim 96, wherein the extendable meat product mixture resulting from step (2) or (3) is preserved and / or cooked. 98. The method of claim 96, wherein the meat added in step (2) is liver. A low calorie meat product, characterized in that it is produced by the method as defined in any one of claims 96-140. 144. The low calorie meat product according to claim 141, wherein the low calorie meat product is selected from meat pastes such as liver pastes, spreads and meat pates. 50. A low-calorie meat product prepared according to any one of claims 1 to 49 or prepared by the method according to any one of claims 50 to 142, wherein the product is a dried, rehydrated product and the drying process is lyophilized. Low-calorie meat product, characterized in that it is carried out by a method that does not actually aggregate meat proteins. ※ Note: This is to be disclosed by the original application.