MX2009012546A - Meat products of the hamburger type. - Google Patents

Abstract

The present invention refers to a meat product intended to be used as a human food, more particularly to a meat product of the hamburger type, which has a high content of protein and fibre, a low content of fat and ready to be heated and consumed. The inventive product is different from the rest of the products since it is a source rich in proteins and fibres, and has a better performance after being cooked. The protein source consists in a determined amount of beef meat, ground or in chunks, and a vegetable mixture in chunks, as well as added nutrients, which provide a nutrient profile similar to a balanced food. The addition of preservatives provides a product of good organoleptic characteristics and avoids rancidness for a considerable storing and consumption time. The invention promotes the tendency of fighting against health problems upon being an advance in the formulation of healthy food that is intended for the consumption of the public in general. The invention invites the m eat industry to produce more nutritive food, which are microbiologically safe and of good sensorial quality.

Description

HAMBURGER TYPE MEAT PRODUCTS DESCRIPTION OBJECT OF THE INVENTION The present invention relates to a meat product intended for human consumption, more particularly to a hamburger type meat product with high content of protein and fiber, low in fat ready to heat and consume.

The burger type meat product differs completely from others because in addition to being a source rich in protein and fiber, its preservatives are of the phosphate type, replacing nitrates and nitrites; In addition to presenting higher performance after cooking.

BACKGROUND Currently in the market, the preferred brands of hamburger consumption are produced from 100% beef. The process of elaboration of these products, consists mainly in the constant massage of the meat to such a degree that the structural proteins of the meat, actin and myosin internal to the muscle, are released. Thanks to this, the paste can be shaped, due to the sticking properties of said proteins. The discs formed of meat are then frozen by a burst of cold air and packed between sheets of paper, in cardboard boxes. On the other hand, the product may not have the desired taste of consumers. So, other times, consumers prefer to make their hamburgers themselves, using ground meat and adding egg, milk and spices to taste, achieving the desired consistency and consuming completely when heated. A problem in the use of both production methods, and by which none of the brands in the market has 100% loyal consumers, is performance.

That is, when heating to consume, whether fried in a pan, in an oven or on the grill, the size of the piece decreases with respect to the initial one. This is mainly due to the loss of moisture. And it is precisely that the object of the present invention solves the problem of flavor and yield, by containing ingredients that give a home-made touch and others that retain moisture when cooked.

Of greater importance, is the fact that the consumption of these types of products, called "fast food", have been correlated with the increase in cardiovascular diseases, diabetes, obesity, and others related to weight control and consumption of high amounts of fat. The use of high levels of fat or butter, or any other non-nutritive extender for the saving of raw material, and coupled with this, the increase in the price of meat, has decreased, not only the consumption of these products, but also its production. In addition to meat substitutes, such as those made from soy protein (WO 2008/054189 A1), in the market as well as in patents and patent applications registered in Mexico, there is no similar product. Only in Japan have inventions of the same nature been registered, through the patents mentioned below.

Under the patent application, JP1981000152495 Egg burger containing vegetable, Kino Moriyasu, in 1983, used 200 g of ground beef, an egg, a spoonful of salt and a pinch of spices, as well as an optional amount of finely chopped, mixed vegetables, as raw material to preform pieces with a thickness of 5mm and heat them to 180 ° C, resulting in a burger type meat, 1cm thick, baked on both sides. In the patent mentioned, the fact that the product has a balanced flavor, in addition to: nutrients, and that is easily fried without losing its shape. Also, Itshihara Mitsuo, in 1990, through the patent application JP1988000307459"Root vegetable or fruits sandwished with hamburgers".

This document proposes the preparation of a healthy food that contains vegetable fiber, vitamins and good flavor, composed of a mixture of perforated and compressed tubers and fruits.

Such components as potatoes, carrots, sweet potatoes, fruits or the tubers of the Amorphophallus konjac plant, known as devil's tongue, are preformed in the desired shape, and passed through a roller, or if desired, drilled with a device, to later be placed between the hamburger buns.

Recently, in 2005, another patent was published in the same country, with the application number JP2004000139461"Healthy food" by Wada Kaoru, which tries to solve the problem of providing a healthy hamburger type food composed of soy protein, vegetables, algae, eggs, dairy products, fish and molluscs, meat, oil and lard, beans, except soy, without using bread. The solution to the problem was the formulation of a combination of the above ingredients, from the sufficient kneading of the soybean paste, until obtaining a humidity of 65-90%, and crushing it to a predetermined size and fried at temperatures of 165- 190 ° C, with filling composed of vegetables, seaweed, meat, fish, molluscs, beans, except soy, egg, milk and oil and lard, or, alternatively, from a single selection of the aforementioned ingredients. In 2006, the company Uniliver published patent document EP 1 642 507 A1, in Europe. The invention, denominated "Fermented meat products, containing interesterified vegetable fat and dairy protein", consists of products based on pork meat fermented with a certain amount of fat, particularly of interesterified vegetable fat, which also contains milks or milk proteins.

Regarding the manufacturing process, there are no published procedures on how to add the vegetables to a meat mixture to later obtain a stable product, beyond the parameters required to obtain a safe product.

In 2004, Erdogdu, Zorrilla and Paul Singh, published a study in the journal LTW Food Science and Technology, where they assigned objective functions for the maximization of the cooking process, which avoided the formation of microbiological hazards and at the same time a good quality of the product, such as the minimum loss by cooking, with good texture and chewiness. They found that cooking by contact with both sides of 198.3 ° C and 184.1 ° C for 121 and 130s, respectively, achieved lethality values of Fo = 15s and TC = 71 ° C, necessary to eliminate any microbiological hazards, and maximized thus the textural properties of the product. On the other hand, in 2004, John and colleagues published in the Journal of Food Science a study in which measured the values of thiobarbituric acid and the color of cooked hamburgers and stored in modified atmospheres, for 21 days, finding high levels of rancidity before said time, and significant changes in the internal color, in atmospheres with 80% oxygen and without vacuum container (apparently normal atmospheric conditions).

Regarding healthy ingredients in hamburger-type meat products, in 2005 and 2006, two works by Piñero et al. Were published in Venezuela, where they replaced a quantity of fat, with a percentage of soluble fiber of oats and B -glucano, respectively. Based on chemical and sensory analysis, no differences were found in yield, moisture retention, fat retention, cutting force, color, appearance, juiciness and softness, but they apparently decreased by 80% the fat content, so that the "low-fat" product was determined. The plus was that they also contained less cholesterol than the controls and were composed of soluble fiber as a functional component.

Meanwhile, in Mexico, there is still a need to produce more nutritious food, microbiologically safe and of good organoleptic quality.

Our invention, therefore, aims to join this trend, being an advance in the formulation of healthy foods, intended for the general public consumption. Unlike the previous ones, our product contains a limited amount of meat, vegetable and nutritive extenders, which allow a nutrient profile comparable to that of a balanced feed. Finally, the addition of preservatives allows a product with good sensory characteristics and avoids its rancidity due to a considerable storage and consumption time.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a burger-type meat product, preferably beef, with high protein and fiber content, lower fat content, and higher yield after cooking.

The process of obtaining the meat product comprises selecting a meat raw material and treating said meat raw material with a formulation of ingredients and spices to obtain a hamburger-type meat product with a high content of protein and fiber, low fat content and high yield after cooking.

The burger type meat product, the subject of this invention comprises: a) A source of protein, consisting of beef, and represents 50 to 75% of the total weight of the product, preferably in addition to the beef is added whole egg between 1 and 10% of the formulation of the meat product . b) A source of fiber, which consists of the mixture of: any or all of the following vegetables; potato, carrot, cauliflower, celery and red pepper, representing 6 to 12% of the total weight of the product. c) A source of cardiovascular compounds that basically consists of nuts with a particle size of less than 5 mm. d) Meat extenders in such a combination, which allows us to obtain higher yields and have a lower formulation cost without sacrificing the nutritional value of the hamburger type meat product, the proposed combination is gelatinized modified starch, phosphates, textured soy protein, ground bread , oat flakes, and optionally carrageenan individually or in combination; representing from 3 to 13% of the total weight of the product. e) Antioxidant additive consisting basically of ascorbic acid in a concentration of no more than 2%. f) Spices and flavors comprising the combination of pepper, bacon flavor, tomato sauce, mustard, in a concentration not greater than 2%, and optionally potassium sorbate potassium.

It should be noted that the source of protein consists basically of beef, from certified slaughterhouses, identified by lots, preferably stored at 20 ° C below zero, to ensure the development of pathogenic microorganisms. The beef is optionally ground or in pieces in a protein / fat ratio from 50/50 to 95/5.

In addition to the main source of protein, the formulation includes natural whole egg.

The source of fiber consists of a mixture of vegetables with high amount of insoluble fiber or starch, in such a way that they give texture and consistency to the final product (for example tubers, cauliflower) and also give a touch of attractive color to the product ( carrot).

The preferred vegetable mixture consists of tubers, such as potatoes and carrots; in addition to celery and cauliflower in a specific relationship to provide the product with a rich source of fiber and an appealing appearance.

It is suggested that the mixture of vegetables comes from companies specialized in their production, and go through a process of weighing, washing, cutting and blanching. It is preferred that the vegetables are cut into cubes no greater than 1 cm thick, preferably 1 to 3 mm thick. The geometry, in this case, can vary.

Dry ingredients such as extenders, antioxidant additives, spices and flavors, should be received and stored under aseptic conditions. At a temperature between 20-25 ° C.

These are received in bulk bags identified by lots, in addition to being placed in an appropriate place, free of pests such as rodents or insects and any chemical hazard that could endanger consumer safety.

Particularly, the addition of phosphates in solution and gelatinized modified starch is preferred.

The phosphates are preferred because they favor an increase in the hydration of the meat product, promoting the solubility of proteins, which leads to improvement - the ligation between the pieces of meat or ground. The addition of sodium or potassium chloride to the phosphates produces a synergistic effect that increases the hydration of the product, and the retained water is bound in the fibers or cells of the muscle, resulting in the loss of fluid during cooking. It is recommended to add the phosphate in solution, considering that the purified water used for this purpose is within the recommended concentration in the proposed formulation.

The modified starch is preferred because it influences the nutritional properties, degree of expansion and cooking of the burger type meat product.

So before incorporating the modified starch in the process of making hamburger-type meat products, it is gelatinized, that is to say it is subjected to heat in the presence of water to produce the breaking of the amylose and amylopectin chains producing a gel. It is important to note that the volume of water for this purpose is within the range of 1 to 12% of water in the formulation.

Table 1 shows the preferred formulations for the production of hamburger-type meat products with a high content of protein and fiber and low concentration of fat, the reason for this invention.

Table 1. Preferred formulations for making hamburger type meat products.

INGREDIENTE FORMULA A FORMULA B FORMULA C FORMULA D PROTEIN SOURCE Beef 69.86 56.84 70.00 68.50 Egg 9.59 9.61 1.00 8.50 SOURCE OF FIBER Pope 1.99 1.90 2.50 2.60 Carrot 1.82 1.82 2.40 2.40 Cauliflower 0.85 0.86 2.80 2.40 Celery 0.06 0.01 0.08 0.08 Onion powder 0.17 0.17 0.70 0.70 Bell pepper 1.82 1.82 0.08 2.40 Walnut 0.31 0.31 0.40 0.40 EXTENSORS Starch 0.05 0.08 0.10 0.88 modified gelatinized (essential) Soy protein 0.57 0.57 0.00 0.72 textu riza da isolated of soy Ground bread 4.05 4.06 0.00 0.00 Flakes of 7.44 7.46 0.00 0.00 oatmeal Phosphates 0.37 0.38 0.00 0.50 Sodium Chloride 0.32 0.32 1.00 0.50 ANTIOXIDANT Ascorbic acid 0.08 0.08 0.00 0.10 SPICES AND FLAVORS Bacon taste 0.06 0.06 0.00 0.50 Pepper 0.00 0.00 0.60 0.50 Garlic 0.00 0.00 0.70 0.70 Tomato sauce 0.00 9.78 0.00 0.00 Mustard 0.00 3.25 0.00 0.00 Celtron sorbate 0.10 0.10 0.00 0.00 K (optional) WATER 0.52 0.53 11.60 7.62 The process for the preparation of the burger-type meat product of this invention consists of the following stages: A. Massaging the beef with salt, this will allow the proteins of the meat, actin and myosin, to be released, forming a sticky matrix, which will allow the union of all the other ingredients. This massage should be carried out for 10-20 minutes at a temperature no higher than 4 ° C, or until a pink homogeneous paste has been formed. The massage of the meat can be carried in the presence of water or to help the separation of the myofibrils. Water can be replaced by ice, to obtain better results.

B. Addition of modified and gelatinized starch, and phosphates in solution to the homogeneous meat paste, the addition is carried out maintaining the mixing at a temperature of 4 ° C. The starch must be heated with water at a temperature between 30-78 ° C for 30 seconds, stirring constantly, until producing a gelatinous matrix. The total weight of the gelatinized starch is the one that is counted to add it to the general formulation. In addition, the water used for the same is part of the total water added to the formulation.

C. Gradually add dry ingredients such as antioxidant, spices, flavors and other extenders; previously heavy.

D. Mix until complete incorporation into the homogeneous meat paste.

Gradually add the mixture of vegetables previously washed, cut and scalded to the homogeneous meat paste F. Mix until the vegetables are uniformly distributed in the meat paste. This mixed, either by hand or in a mixer, extends for at least 2 minutes to 5 minutes, in order to prepare a sufficiently granular paste for a texture similar to that of normal meat, but also homogeneous enough to the distribution of all the ingredients in the pasta matrix.

G. Dose the meat paste: vegetables preferably in portions of 70 to 120 grams.

H. Mold the portions preferably in disks of 10 cm in diameter and 1 cm in thickness.

I. Precook the molded discs, preferably by conduction in an oven or by contact preferably in a pan.

J. Pack immediately in any type of packaging for ready-to-eat meats, either in modified atmospheres, in vacuum or in cardboard boxes. This step must be carried out in no more than 5 minutes after the meat comes out of the oven.

K. Freeze at least 4 ° C below zero, optionally in this stage specialized machinery is used that works with bursts of cold air at high speeds, liquid nitrogen or carbon dioxide, or cold rooms at -80 ° C. It is suggested that the necessary time between the exit of the oven and the freezing of the oven is approximately 20 minutes.

L. Store at low temperatures and transport to the point of sale, maintaining the cold chain; that is to say, maintaining the meat product in conditions of ideal atmosphere and / or humidity, and temperatures of no more than 4 ° C below zero.

Next, the process for obtaining hamburger-type meat products with the formulations proposed in Table 1 is particularly described.

A. Massaging 80/20 beef with salt, The massage was carried out for 10 minutes at 4 ° C, and a homogeneous pink paste was obtained.

B. Addition of modified and gelatinized starch, and phosphates in solution to the homogeneous paste, the addition of these extenders is carried out maintaining the mixing at a temperature of 4 ° C.

C. Gradually add the previously weighed dry ingredients according to the proposed formulation.

D. Mix at 4 ° C under vacuum until complete incorporation of the solids into the homogeneous paste.

E. Gradually add the mixture of vegetables previously washed, cut and scalded to the homogeneous meat paste.

F. Mix at 4 ° C below zero, until the vegetables are uniformly distributed in the meat paste.

G. Dose the meat paste with vegetables in portions preferably 100 grams, H. Mold preferably in disks of 10 cm in diameter and 1 cm in thickness.

I. Precook the molded discs, by contact in a skillet previously heated for 10 minutes at 200 ° C, placing the discs 1 minute on each side until completing 6 minutes.

Of the formulas proposed in Table 1, formula A was selected as preferred, and meat products with said formulation underwent a proximal analysis, and compared with three commercial brands of similar products.

The results are shown in table 2, and they confirm that the meat product of this invention has a higher percentage of protein, fiber and lower fat content.

Table 2. Comparison of the results of the proximal analysis between the meat product proposed here and three commercially known ones.

The sensory properties of the burger-type meat product of this invention were compared with similar products commercially available on the market, identified as Trade Mark 1, 2 and 3. Said sensorial properties were determined by the descriptive sensory evaluation that was carried out with the product. trained panelists. In addition to the above, 3 analysis sessions were held to choose the best panelists. The trained panelists received four samples, one sample per product, which ranked from 1 to 9 on seven characteristics: color, texture, juiciness, softness, taste, connective tissue and general appearance.

The results are shown in table 3. And it can be seen that the meat product of this invention obtained the best results, with which it is inferred that it has high probabilities of acceptance in the market.

Table 3. Comparison of the results of the sensory analysis of three different commercially available burger type meat products and the burger type meat product of this invention.

The performance of the burger-type meat product of this invention was determined with the yield of similar commercially available products, having our meat product show a higher yield of 90.47% after cooking, unlike commercially available meat products with lower yields . The results are presented in table 4.

Table 4. Comparative of the performance of three different commercially available burger type meat products and the burger type meat product of this invention.

Determination Formulation A Brand Brand Brand Commercial Commercial Commercial 1 2 3 Diameter 10.50 11.80 10.50 11.00 before the cooking (cm) Diameter 9.50 10.00 10.00 9.80 after the cooking (cm) Performance 90.47% 84.74% 95% 89.09%

Claims (5)

CLAIMS Having sufficiently described my invention, I consider it a novelty and therefore claim as my exclusive property, what is contained in the following clauses:

1. Burger-type meat products characterized in that it comprises: a) A source of protein consists of meat of bovine origin of any type, minced or ground in a proportion of 50 to 75% of the weight on a moist basis; and additionally whole egg in a proportion of 1 to 10% of the weight in wet basis; b) A source of fiber, consisting of one or all of the following vegetables; potatoes, carrots, cauliflower, celery and red pepper, cut into cubes at least 3 mm thick and representing 6 to 12% of the total weight of the product; c) A source of cardiovascular compounds that basically consists of nuts with a particle size of less than 5 mm; d) Meat extenders consisting of gelatinized modified starch, phosphates, textured soy protein, bread crumbs, oat flakes, and optionally carrageenan, individually or in combination; representing from 3 to 13% of the total weight of the product; e) Antioxidant additive consisting basically of ascorbic acid, in a concentration not greater than 2%; f) Spices and flavors comprising the combination of pepper, bacon flavor, tomato sauce, mustard, in a concentration not greater than 2%, and optionally celtron, potassium sorbate, g) Drinking water between 1 to 12% of the product on a wet basis.

2. The burger type meat products of claim 1, characterized in that their high protein content, up to 30.19% of the product on a moist basis.

3. The burger type meat products of claim 1, characterized in that their high crude fiber content, up to 14.98% of the product on a wet basis.

4. The burger-type meat products of claim 1, characterized in that their low fat content, not greater than 7% of the product on a wet basis.

5. The hamburger-type meat products of claim 1, characterized in that their yield after cooking is not less than 90.40%.