MXPA96002524A - Preparation of trozos de ca - Google Patents

Abstract

A process for making or preparing pieces of meat which comprises: - chopping and heating a mixture of decarne material, water and konjac in order to obtain the emulsion, - adding a alkalizing agent to the emulsion to raise the pH of the emulsion, - to gel the emulsion by heating the emulsion, - to cut the emulsion already made gel in troz

Description

PREPARATION "£ TR070S OE MEAT The present invention relates to a method for making or preparing pieces of meat. Many uses of onjac gel or pasta are known in the preparation of prepared foods, especially in the fields of oriental noodles or meat products, such as hamburgers or sausages. 222462 °, (KK ibun, XK yowashokuhin), presents the preparation of increases by adding a konjac paste of a pH, from 9.0 to ^ Q. , to the raw food material such as fish or nolide meats and then, to process the mixture, the paste being made from a part of loose konjac and expanded in 20 to 40 parts of water, the pH of the paste is adjusted with an alkaline agent such as sodium, calcium and potassium carbonates and basic amino acids. The North American patent, 376.103 (awano and associates), presents a processed meat product comprising a formed and then heat-treated meat and a konjac gel, that gel has been obtained by dissolving a part of po or konjac in 50, 60, parts of water adding to the paste a coagulant consisting of a mixture of calcium hydroxide, sodium carbonate and potassium carbonate and steaming it to coagulate the paste. U.S. Patent 4,427,704 (Cheney et al.), Presents the preparation of a thermo-reversible or thermo-irreversible aqueous gel system, by subjecting a mixture comprising a food material, especially ground meat, water and a combination of carrageenan and glucome-nano , especially konjac, to a treatment at a pH, below 3.0. European patent 0290251 (Mars GC Limited) presents the preparation of a thermo-irreversible aqueous gel system, by subjecting a mixture comprising a food material, especially waste of ground meat, water and a combination of xanthan gum and an anhydrous glyco rubber, especially konjac, at a pH, between 6.Ú and 10.0. ? especially between 3.5 and 3.0, to a treatment of lower temperatures and conditions that cause the cell to be thermo-Irreversible. The object of the present invention is to provide a process which includes only the use of konjac and no other gum to make pieces of meat containing konjac pel and have a firm and chewable texture and which are capable of maintaining that texture after the production. to sterilization. For this purpose, the process for manufacturing the pieces of meat comprises, according to the following invention: - cutting and heating a mixture of meat material, water and konjac, in order to obtain a meat emulsion until At the temperature of the emulsion it reaches a value between 65 oo β C, and 100, preferably between 35 and 95 C; - add an alkaline agent to the emulsion to raise the p! of the emulsion at a value between 3.0 and M.O, preferably between 9.0 and 10.0; - gelling the emulsion by heating it to a temperature between ~ 5 and '00, preferably between 90 and 100 and maintaining that temperature for 5 to 6 minutes, preferably 20 to 40 minutes.; - Cut the gelled emulsion into pieces. It was thus possible to prepare pieces of meat which had a firm and chewable texture and which could be maintained after a severe heat treatment corresponding to sterilization. In other words it was possible in this way using only konjac and no other gum to prepare pieces of meat that not only contained an amount of water added between 25%, and 75%, in addition to the meat and optionally fat material, but had a texture surprisingly firm and chewable, and were stable to heat. These pieces were also easily cut while still hot. Further, after being reheated or heated to a temperature and for a time corresponding to a sterilization step, i? _ not only could they have maintained their firm texture and nasticab'e, but they had also exhausted all their beauty. This means that they had a neutral pH - own a D.n between 6.0 and 7. ^. 's loss or disability moisture was used to sterilize. A probable indication of the success of the present presentation may be that it was due to exploitation of its adequate capacity to neutralize the meat. In fact when the local agent was addicted to! material of O 'meat together with the konjac from the beginning and the whole mixture was heated, emulsion sßtseparó and no longer gelled. Without pregnancy. When the alkaline agent was accreted after the mixture was heated, it was possible to gel to ezc by heating it further. As for the fall of the pH - 5 observed during the sterilization stage, it would be possible for a further reaction to occur at elevated temperatures and prolonged times. In the course of the present specification and the claims to Dalabra, "konjac" means the grumoranian, found in the perennial herb tubers of the species morDhoDha, species, especially A. konjac A. oncophyllus v A. v ^ riabilis, in a crude form such as dried tubers '' unverified or in a nurified form. The expression "firm and chewy texture" 5 means a texture that allows a cut piece to be felt on the face as an individual piece of a gelled product which can easily and properly be crushed and can not be " No matter whether it is hard nor negajoso nor pulposo.To carry out the present procedure it is possible to select e: material of meat of a group that includes waste specifically liver, heart, kidneys or viscera, meat especially eme de res, puerco / o ave mechanically deboned, animal fat, and / or fish meat or fish material including bones and / or viscera.It is possible to pre-breed a mixture containing meat and water in a proportion between 80:20 to 25:75 or parts by weight. In order to increase the water content of the mA mixture beyond 30% it may be useful to allocate grease and / or starch to the mixture, the optional addition of grasa in a range of up to about 20%, preferably in an amount of 3 6% was "ORDERFULLY EFFECTIVE. It will admit more" and improve gelation. The optional addition of starch in an amount of up to a maximum of 10%, allows effectively to bind more to 0. It is possible to prepare a mixture that comprises between 0.c% and 3.0% of konjac. koniac in the lower part of this limit should be suitable for - mixtures that have a conferido of water greased abaio del?> 0% "but do not contain added fat," or example, "n content of koni-c in The upper part of that limit may be convenient. It will give mixtures that have an aggregate aoxy content of approximately 30% to 60%, but do not contain a fixed rate, for example. also include: "1% potassium chloride" or sodium vhs sta 1% tri no1 i sodium phosphate v / o potassium or any edible phosphates, especially DOG eg diphosphates or orthophosphates. mix can real 7 rre in a taz <5n of chopped or in "n traditional cutter I c rne such as" nr axis ò "n cutter Stephan, it was noted rne the aqitacíón made ñor e 'Dicado of all the mixture f" é necessary to ca-lent r until can S "temDeratura reached a value between 6? v o o o 100 preferably between 3? v 95 In this way, the individual cells of the koniac nermancefl as individual nartuli and do not form a continuous gel, then and only then an alkaline agent must be added to the emulsion to raise its DH to a value between 8.0 and preferably between 9.0 and 0.0 0.0, this alkaline agent can be sodium carbonate, potassium carbonate, potassium carbonate, potassium hydroxide and / or sodium hydroxide.The emulsion having its pH adjusted in this manner is gel if ico then heating it to a temperature between 65 and '00 preferably between 90 and 100 v maintaining the temperature for 5 to 60 minutes, preferably from 20 to 40 minutes, it was noted that the pH had a negligible fall in value during this stage of gel fication. This allowed me to obtain a truly stable gel. The emulsion with gel was 1 ueqo cut into pieces it was noted that the emulsion with gei could be cut while it was hot or also cold. This is a benefit for production operations. It is also possible to heat-sterilize the pieces at a temperature of 120 to 140 for a period of time from 2 minutes to 2 hours. The chunks considered seem to actually saant? EndBi their shape and texture to overheat what is done after sterilizing in an oila under pressure DOG example. The method according to the present invention is described in more detail in the examples, which are presented in a form of illustration. In those examples, the percentage will be by weight. The raw materials were made from pork and pork loin, the water was deionized and the konjac was the powder sold by the company Sahacol Food Su-oplies Ltd, Thailand under the trade name Sanaco1. Xantan was the product sold by the company ileyha] 'Chemical AG Switzerland under the trade name Rhodige1. The starch was the Roquette product. France under the trade name Ciearam H10. Others naredi entes were potassium chloride f KC >; , Sodium phosphate, STP, potassium carbonate (K-CO ^ and sodium hydroxide (NaOl-H) The equipment used was a SteDhan cutter (type VM 60, olino fo (tino "primus" ^., cans 7 cm X 7 cm height per diameter and a Rotomat sterilizer (t-i oo lot> 400 STOCK rotor) COMPARATIVE EXAMPLE In accordance with the procedure in British pallet 2.224.629, the fconiac was hydrated with aqua - and different amounts of NaOH were added with the object of increasing the pH to 9.90, 10.2 ^ and 11.20.70% of ground liver to which 0.5% of KCL and 0.5% of STPP were chopped to a speed 1 for 2 minutes, then the konjac paste (1.5% konjac plus 27.5% aaua • * • NaOH was mixed and the mixture was spiked «at speed 3 and heated on e 'to obtain an emulsion. When the emulsion temperature reached 90 ° C., the emulsion was placed in cans and sterilized 130 hours, the resulting gel was pooled. v had a lot of separation from aqna. -a addition of konjac alcali or (m 9.90,: 0.25 and ".20) had actually only raised the hl of the liver mixture to only about .50.

- EXAMPLES ', 2 and 3 Base liver and optionally pork back arasa in pieces of approximately k mm in size, CL, STTP and Konjac were placed in the Setephan cutter and chopped at: at speed 1 for 1 minute. Water and optionally starch were then added. All the mixture was heated and simulated simultane- ously to obtain the emulsion and this or until the temperature of the emulsion reached 90. Then the carbonate of "otasium (2C03) was pressed and continued for 2 minutes. The chopped was stopped but the heating continued until the emulsion temperature reached 98. The emulsion was gelled maintaining that temperature for 2 minutes and the gelled emulsion was cut into cubic pieces while it was hot. they were sterilized in cans filled with a piece of piece v 4 narte «of water at 130 for 1 hour, after cooling the cans were opened and the pieces were analyzed, the pH of the pieces was measured after heating to ° 8 and 130 with an Eeckman oH meter (model 45) equipped with a glass electrode, after homogenising the pieces with water, the luminosity (L) of the pieces was measured after sterilization co n a Minolta crómame tro (model CR 300). The texture of the pieces was measured with one or The texture of the thrones was based on a Universal Drum Instron (tioo p / it using a compression test.) For this purpose, the pieces were placed in a diameter of 1.4 cm He diameter v 1. ^ cm height and force necessary to compress them to '70% of their initial height was measured in Nevtons.The heat stable of the pieces was visually observed after the sterilization was also treated with its loss or qamcia in % of weight during sterilization, this was defined as the weight of the pieces before 1"sterilization minus the weight of the pieces after the sterilization divided by the pieces before the sterilization and the result was multiplied by 100. The results of three different tests were carried out in the same way as mixtures that had three different commsitions in the Tab '~ I.

TABLE EXAMPLE 2 EXAMPLE 3 COMPOSITION OF THE MIXTURE (%) Liver 70.0 40.0 40.0 Fat 5.0 5.0 KCL 0.5 0.5 0.5 STPP 0.5 0.5 0.5 Kon j ac 1.0 2.5 1.0 Starch - 5.0 K2C03 0.9 0.8 1.0 Water 27.1 50.7 47.0 RESULTS OF ANALYSIS pH 98 ° C 9.48 9.34 9.45 pH 130 ° C 6.71 6.90 7.02 loss or weightings (%) +15.30 -5.73 +10.66 Value L 34.98 41.81 43.05 Hardness (N) 8.35 9.24 3.67. - - - - - - - -. . The pieces obtained in Example i after or from the gal ication at 98 had a rather light brown color and were easy to cut to a hot one, showed no water separation and had a texture firm and chewy agra-? dablemente soft. After sterilizing at 130 those pieces had a fairly dark brown color they had kept their firm and chewy texture intact. ? u pH had changed and alkaline to neutral which is beneficial. The pieces obtained in example 2 were tolerated with a higher water content due to the incorporation of fat and a higher quantity of konjac or in their composition, Desoués de gel? Fic to 8 had a color i? brown, it was easy to cut them even though they did not show any seadoration of water and they had a firm and chewy texture, slightly harder to texture. o After sterilization at 130 C these pieces also had a brown color slightly less obs-20 curo. They had kept their firm and chewy texture intact. His nH had changed from alkaline to neutral, which is beneficial. It is tolerated that the pieces obtained in example 3 would have a fairly high content of water due to the oxidation of starch and starch (instead of a higher amount of koniac), in its composition. After qelifi-car 93 -they also had a fairly light brown color, they were easily cut even when they did not show any water separation, and they had a firm and chewy texture, slightly softer texture, or after sterilization 130 C these pieces also had a slightly less dark brown color, their firm and chewable texture had been kept intact, their nH had changed from acalum to neutral, which is beneficial.

Claims (2)

1. - NEW r > AND THE I NVENC ION _ having described the present invention as claimed above, the property contained in the following is claimed as property; CLAIMS 1.- A procedure to make or prepare pieces of meat, does it include? - Heat and heat a mixture of meat material, water and juice, provided that an emulsion of meat is obtained until the emulsion temperature reaches a value between 65 C and 100 C, preferably between 35 C and 95 C, - add a catalyst agent to the emulsion to remove the pH of the emulsion at a value of 3, 'and ", preferably between 9.0 and 0.5, - gelify the emulsion bringing it to a temperature between 65 and: C, preferably between 1 and 7, maintaining that temperature for a period of 5 to 60 minutes, preferably 2 seconds, 4 minutes, and - cutting the emulsion already made into pieces.
2. 2. A method according to claim 1, wherein the 'material' of meat is chosen from a range that comprises. waste especially hiaado. heart, kidneys or "isceras", meat specifically mechanically scraped beef, also of pork and / or bird: animal prassa, and / or fish or fish material including bones v / o visceras, example ñor. A method according to claim 1, in which mixture comprises meat and water material in a range between 30: 0 to 25 ', 75 parts in that. 4 .- The procedure according to the claim. , in which the mixture comprises between pn? ° v 3.0% koniac v -in addition it comprises liaste '- He is potassium and / or sodium chloride and is% sodium tr? poly i phosphate v or of potassium, or which may be edible phosphates, especially orthophosphates-1n or diphosphates. A process according to claim 1, in which the mixture also comprises up to 2Z ° L of fat and / or up to n * of starch 6.- A procedure is in claim 1, 1 in which the alkaline agent is sodium carbonate, post-carbonate carbonate. calcium carbonate, potassium idroxide > 'hydroxy do of codium. 7. A method according to claim 1, which further comprises sterilizing the pieces of A temoeraturn of 120 to 140 H, for a period of time from 2 minutes to 2 hours.