NO143603B - PROCEDURE FOR THE MANUFACTURE OF A CHAIN PRODUCT - Google Patents
PROCEDURE FOR THE MANUFACTURE OF A CHAIN PRODUCT Download PDFInfo
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- NO143603B NO143603B NO770853A NO770853A NO143603B NO 143603 B NO143603 B NO 143603B NO 770853 A NO770853 A NO 770853A NO 770853 A NO770853 A NO 770853A NO 143603 B NO143603 B NO 143603B
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- meat
- protein
- weight
- liquid medium
- medium
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- 238000000034 method Methods 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 40
- 102000004169 proteins and genes Human genes 0.000 claims description 40
- 235000013372 meat Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000005086 pumping Methods 0.000 claims description 11
- 235000013622 meat product Nutrition 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019737 Animal fat Nutrition 0.000 claims description 3
- 210000000577 adipose tissue Anatomy 0.000 claims description 3
- 230000028327 secretion Effects 0.000 claims description 3
- 229940071440 soy protein isolate Drugs 0.000 claims description 3
- 238000013007 heat curing Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 6
- 210000001519 tissue Anatomy 0.000 claims 2
- 239000012467 final product Substances 0.000 claims 1
- 230000000887 hydrating effect Effects 0.000 claims 1
- 230000036571 hydration Effects 0.000 claims 1
- 238000006703 hydration reaction Methods 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- 238000004321 preservation Methods 0.000 description 25
- 239000002609 medium Substances 0.000 description 22
- 239000000463 material Substances 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 210000001367 artery Anatomy 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 239000003761 preservation solution Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Substances [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 3
- 210000003462 vein Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000002427 irreversible effect Effects 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- 235000010344 sodium nitrate Nutrition 0.000 description 2
- 239000004317 sodium nitrate Substances 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052816 inorganic phosphate Inorganic materials 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- -1 nitrite sugars Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical class [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- MLIKYFGFHUYZAL-UHFFFAOYSA-K trisodium;hydron;phosphonato phosphate Chemical compound [Na+].[Na+].[Na+].OP([O-])(=O)OP([O-])([O-])=O MLIKYFGFHUYZAL-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Devices For Conveying Motion By Means Of Endless Flexible Members (AREA)
- Heat Treatment Of Articles (AREA)
- Wire Processing (AREA)
Description
Foreliggende oppfinnelse gjelder fremstilling av proteinforsterkede kjøttprodukter. The present invention relates to the production of protein-fortified meat products.
Det er kjent å tilsette visse uorganiske, fosforholdige forbindelser, spesielt polyfosfater, til kjøtt og kjøttprodukter for å forbedre deres struktur og saftretensjon, spesielt når de oppvarmes. It is known to add certain inorganic phosphorus-containing compounds, especially polyphosphates, to meat and meat products to improve their texture and juice retention, especially when heated.
Skinke injiseres eksempelvis med vandige løsninger For example, ham is injected with aqueous solutions
av bordsalt og natriumpolyfosfat, som ikke bare forårsaker forbedret farve, men også bedre saftretensjon. Ved hjelp av denne injeksjon bibeholdes vannet, skinkens proteiner og aromatiske forbindelser, som er oppløst deri, og kjøttsaftene bedre under etter-følgende behandling, som f.eks. koking og/eller røking. of table salt and sodium polyphosphate, which not only causes improved color but also better juice retention. With the help of this injection, the water, the ham's proteins and aromatic compounds, which are dissolved in it, and the meat juices are better retained during subsequent processing, such as e.g. cooking and/or smoking.
Videre er det kjent å innblande rene, naturlig fore-kommende aminosyrer og blandinger av aminosyrer, oppnådd ved hydrolyse av naturlige proteiner, i konserveringsløsninger for å overkomme smaksdefekter og andre ufullkommenheter som man støter på under konserveringen. Furthermore, it is known to mix pure, naturally occurring amino acids and mixtures of amino acids, obtained by hydrolysis of natural proteins, into preservation solutions in order to overcome taste defects and other imperfections encountered during preservation.
Av de grunner som i US-patent 2 767 096 er diskutert med stor klarhet og meget fullstendig, har det vært vanlig praksis å utføre de ovenfor beskrevne injeksjonsmetoder gjennom sirkula-sjonssystemene, innbefattet vener og arterier, i det konserverte kjøttet. For the reasons discussed with great clarity and fullness in US Patent 2,767,096, it has been common practice to perform the injection methods described above through the circulatory systems, including veins and arteries, in the preserved meat.
Disse teknikker har vært meget vellykket og i stor These techniques have been very successful and in large
grad anvendt i USA, men har allikevel møtt betydelig skepsis. degree applied in the USA, but has nevertheless met with considerable scepticism.
På tross av den utmerkede fordeling av konserveringsløsninger ved hjelp av arterie- og venepumping, kan eksempelvis kjøttet ikke pumpes til over 110% av friskvekten (vekt før varmebehandling hvor det opptrer krymping) uten betydelig tap av næringsverdi. Siden aminosyrer har mindre partikkelstørrelse og er mer lettdisperger-bare i vandige media, og ble antatt å ville sirkuleres mer effektivt enn rene proteinisolater, ble det gjort forsøk på å hjelpe på proteininnholdet i pumpede skinker ved injeksjon av aminosyrer. På tross av smaksforbedringen som ble oppnådd ved begrensede mengder aminosyrer, utviklet det seg imidlertid en alvorlig, uønsket bismak når det ble brukt mengder som var til-strekkelige til å gi adekvat næringsverdi. I betraktning av den raskt tiltagende matvaremangel i verden tjener behovet for å skaffe pumpet kjøtt til og med over 140% av dets friskvekt til å forsterke de tidligere smaksdefekter og andre problemer utover praktisk aksepterbarhet. Despite the excellent distribution of preservation solutions by means of arterial and venous pumping, for example the meat cannot be pumped to more than 110% of its fresh weight (weight before heat treatment where shrinkage occurs) without significant loss of nutritional value. Since amino acids have a smaller particle size and are more easily dispersible in aqueous media, and were thought to circulate more efficiently than pure protein isolates, attempts were made to help the protein content of pumped hams by injecting amino acids. However, despite the flavor improvement achieved with limited amounts of amino acids, a severe, undesirable off-flavor developed when amounts sufficient to provide adequate nutritional value were used. In view of the rapidly increasing food shortages in the world, the need to obtain pumped meat even over 140% of its fresh weight serves to reinforce the previous taste defects and other problems beyond practical acceptability.
Det eneste tidligere forsøk på å ekstra-pumpe kjøtt med soyaprotein-isolater ble rapportert av Central Institute for Nutrition and Food Research i Bryssel, Belgia i august 1966 (Rapport nr. R 2239). Det ble her konkludert med at arterie- og venepumping var umulig og at sting-pumping ("stitch pumping") direkte i muskelvevet kunne gi en 6%-ig forbedring i proteininnhold i skinker som bare var pumpet til 121% av deres friskvekt. Men proteinet og måten å danne mediet på skaper et uegnet produkt når det pumpes over 140% av friskvekten, fordi det opptrer utskilling av protein. I tillegg ble det funnet at proteinet ned-satte saftretensjonsegenskapene til konserveringsløsningen. The only previous attempt to extra-pump meat with soy protein isolates was reported by the Central Institute for Nutrition and Food Research in Brussels, Belgium in August 1966 (Report No. R 2239). It was here concluded that artery and vein pumping was impossible and that stitch pumping ("stitch pumping") directly in the muscle tissue could give a 6% improvement in protein content in hams that had only been pumped to 121% of their fresh weight. But the protein and the way the medium is formed creates an unsuitable product when it is pumped above 140% of its fresh weight, because protein excretion occurs. In addition, it was found that the protein reduced the juice retention properties of the preservation solution.
Derfor ville en metode for tilveiebringelse av pumpet kjøtt med vekt som er over 140% av friskvekten og som samtidig forsterker proteininnholdet med mer enn 6% slik at det oppnås et ferdig, kokt produkt med et salt-tolerant, nærende proteininnhold som er i det vesentlige identisk med det i upumpet kjøtt, i vesentlig grad utvide fagområdet. Therefore, a method for providing pumped meat with a weight of more than 140% of the fresh weight and which at the same time enhances the protein content by more than 6% so that a finished, cooked product with a salt-tolerant, nutritious protein content which is essentially identical to that in unpumped meat, significantly expand the subject area.
Det er et formål med foreliggende oppfinnelse å til-veiebringe en fremgangsmåte for ekstrapumping av kjøtt, som f.eks. skinke, til et utbytte på over 140% av dets friskvekt og for-sterket til et proteinnivå som er ekvivalent med proteinnivået i en upumpet skinke, og allikevel unngå ødeleggelse av protein og smak. It is an object of the present invention to provide a method for extra pumping of meat, which e.g. ham, to a yield of over 140% of its fresh weight and fortified to a protein level equivalent to the protein level of an unpumped ham, and yet avoid destruction of protein and flavor.
Andre formål vil fremgå av den etterfølgende be-skrivelse av oppfinnelsen. Other purposes will be apparent from the subsequent description of the invention.
Formålene med oppfinnelsen vil generelt oppfylles ved regulert fremstilling av et konserveringsmedium inneholdende proteinmateriale, oljemateriale og konvensjonelle konserveringsingredienser. Mediet stingpumpes inn i muskelvevet i kjøttet idet det utvises forsiktighet for å unngå injeksjon bare i vener og arterier. The purposes of the invention will generally be fulfilled by regulated production of a preservation medium containing protein material, oil material and conventional preservation ingredients. The medium is needle pumped into the muscle tissue in the meat, taking care to avoid injecting only into veins and arteries.
Produktet som fremstilles ifølge oppfinnelsen er et på en spesiell måte fremstilt høyprotein-konserveringsmedium som er spesielt fordelaktig ved ekstra-pumping av kjøtt. Konserveringsmediet består i tillegg til konvensjonelle konserveringsingredienser av proteinholdig materiale og om ønsket oljematerialer. The product produced according to the invention is a high-protein preservation medium produced in a special way which is particularly advantageous for extra pumping of meat. In addition to conventional preservation ingredients, the preservation medium consists of protein-containing material and, if desired, oil materials.
Proteinmaterialet i konserveringsmediet er et spiselig isolat, i hovedsak fritt for de fiber- og karbohydratmaterialer som naturlig forekommer sammen med proteinet. Isolatet oppnås enten fra vegetabilske eller animalske kilder, forutsatt at det har fysikalske og kjemiske egenskaper som gjør det egnet for dan-nelse av en emulsjon med hydrogenert vegetabilsk olje, spesielt at det er salt-tolerant, dvs. er stabilt i nærvær av salt. I tillegg må isolatet danne en irreversibel gel ved varmeherding. Gelatin er, selv om det er et protein, ikke anvendbart i oppfinnelsen fordi det ikke danner en irreversibel gel. Proteinisolatet må også kunne gi den næringsverdi som naturlig kjøttprotein gir. Gelatin mangler også denne evne. Soyaprotein-isolat anvendes ved fremgangsmåten ifølge foreliggende oppfinnelse. The protein material in the preservation medium is an edible isolate, essentially free of the fiber and carbohydrate materials that naturally occur together with the protein. The isolate is obtained either from vegetable or animal sources, provided that it has physical and chemical properties that make it suitable for forming an emulsion with hydrogenated vegetable oil, in particular that it is salt-tolerant, i.e. is stable in the presence of salt. In addition, the isolate must form an irreversible gel upon heat curing. Gelatin, although a protein, is not useful in the invention because it does not form an irreversible gel. The protein isolate must also be able to provide the nutritional value that natural meat protein provides. Gelatin also lacks this ability. Soya protein isolate is used in the method according to the present invention.
Fremgangsmåten i henhold til oppfinnelsen fremgår av The method according to the invention appears from
de medfølgende krav. the accompanying requirements.
Mengden av protein som innføres i konserveringsmediet vil vanligvis være tilstrekkelig til å gi et kjøtt, pumpet til over 140 % av dets opprinnelige eller frisk-vekt, som har samme proteinnæringsinnhold som upumpet kjøtt. Denne mengde må være mer enn 6 vekt% av konserveringsmediet. Mengden kan imidlertid ikke være så stor at konserveringsmediet blir for viskøst til å kunne pumpes gjennom injeksjonsnåler. Den nøyaktige mengde vil variere, avhengig av den ønskede tekstur, smak, aroma, utseende og type av kjøttprodukt. Protein-isolat anvendes fortrinnsvis i en mengde av 7-10 vekt% av konserveringsmediet. Det ferdige kjøttprodukt vil ha et gjennomsnittlig proteininnhold på fra 17 til 20 vekt% av kjøttet, som er et passende proteininnhold. Om ønsket kan også oljematerialer som f.eks. hydrogenert, vegetabilsk olje, smeltet animalsk fett, som f.eks. oksetalg og smult, og fettvev innblandes i konserveringsmediet. Ved å arbeide slik vil mediet foreligge som en emulsjon istedenfor en vandig dispersjon. Denne form er ganske fordelaktig av forskjellige grunner. Siden løselighetsnivået for protein i vann høyst er en kolloidal dispersjon, vil eksempelvis emulsjonen gi forbedret stabilitet sammenliknet med dispersjonen. I tilegg tjener emulsjonen til å forbedre kohesjonen i kjøtt-stykker når konservert kjøtt utsmeltes og derpå presses sammen igjen. The amount of protein introduced into the preservation medium will usually be sufficient to provide a meat, pumped to over 140% of its original or fresh weight, having the same protein nutritional content as unpumped meat. This amount must be more than 6% by weight of the preservation medium. However, the amount cannot be so large that the preservation medium becomes too viscous to be pumped through injection needles. The exact amount will vary, depending on the desired texture, taste, aroma, appearance and type of meat product. Protein isolate is preferably used in an amount of 7-10% by weight of the preservation medium. The finished meat product will have an average protein content of from 17 to 20% by weight of the meat, which is a suitable protein content. If desired, oil materials such as e.g. hydrogenated vegetable oil, rendered animal fat, such as beef tallow and lard, and adipose tissue are mixed into the preservation medium. By working in this way, the medium will be present as an emulsion instead of an aqueous dispersion. This form is quite advantageous for various reasons. Since the solubility level of protein in water is at most a colloidal dispersion, for example the emulsion will provide improved stability compared to the dispersion. In addition, the emulsion serves to improve the cohesion of pieces of meat when preserved meat is melted and then pressed together again.
Det oljeaktige materiale som anvendes ved oppfinnelsen kan velges fra hvilke som helst av de mange vegetabilske oljer som er kommersielt tilgjengelige. Alternativt kan andre oljer, smeltet animalsk fett, som f.eks. oksetalg og smult, og fettvev brukes Oljer som anvendes ifølge oppfinnelsen kan eksempelvis være soya-olje, maisolje, jordnøttolje, osv. Mengden av olje kan være 0 til 15%, avhengig av om det ønskes en tykk emulsjon eller dispergert løsning. Det er foretrukket å anvende en emulsjon med ca. 9% olje beregnet på vekten av konserveringsmediet. The oily material used in the invention can be selected from any of the many vegetable oils that are commercially available. Alternatively, other oils, melted animal fat, such as beef tallow and lard, and adipose tissue are used. Oils used according to the invention can be, for example, soya oil, corn oil, peanut oil, etc. The amount of oil can be 0 to 15%, depending on whether a thick emulsion or dispersed solution is desired. It is preferred to use an emulsion with approx. 9% oil based on the weight of the preservative.
De andre konserveringsingredienser er eksempelvis uorganiske fosfater som f.eks. natriumtripolyfosfat, natriumheksameta-fosfat, trinatriumpyrofosfat og mononatriumortofosfat: salter som f.eks. natriumklorid og natrium-erytorbat; uorganiske nitrogen-kilder som f.eks. natriumnitrat og -nitritt sukker som f.eks. det som vanligvis brukes i kjøttkonservering; og naturligvis vann. The other preservative ingredients are, for example, inorganic phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, trisodium pyrophosphate and monosodium orthophosphate: salts such as sodium chloride and sodium erythorbate; inorganic nitrogen sources such as e.g. sodium nitrate and nitrite sugars such as e.g. that commonly used in meat preservation; and of course water.
En typisk sammensetning i vekt% basert på totalvekten av konserveringsmediet for foreliggende oppfinnelse vil være 75 til 90% vann, 4,0 til 10,0% NaCl, 0,1 til 2,0% sukker, 0,05 til 0,2% natriumnitritt, 0,005 til 0,01% natriumnitrat og 0,05 til 0,2% natriumerytorbat. A typical composition in % by weight based on the total weight of the preservative medium of the present invention would be 75 to 90% water, 4.0 to 10.0% NaCl, 0.1 to 2.0% sugar, 0.05 to 0.2% sodium nitrite, 0.005 to 0.01% sodium nitrate and 0.05 to 0.2% sodium erythorbate.
Det er kritisk ved fremstilling av det her beskrevne konserveringsmedium at proteinisolatet hydratiseres i intim kontakt med vannet før tilsetning av konserveringssaltene. Fosfatet og andre salter må tilsettes til det hydratiserte proteinet i tørr form. Dersom det hydratiserte proteinet tilsettes til en løsning av fosfatet, vil proteinet koagulere på samme måte som cottage cheese. Disse koagulater vil i vesentlig grad redusere injeksjons-evnen for konserveringsmediet og vil forårsake utfelling eller uønsket nedbrytning av proteinet under konserveringen. I tillegg har problemer som tidligere forekom i forbindelse med fuktighets-retensjonen, tydelig vært resultatet av feilaktig tilsetning. Det antas at tidligere feilslag ved ekstrapumping av skinker med proteinisolater, kan ha vært resultatet av ikke å ha fulgt den kritiske tilsetningsrekkefølge. It is critical when producing the preservation medium described here that the protein isolate is hydrated in intimate contact with the water before adding the preservation salts. The phosphate and other salts must be added to the hydrated protein in dry form. If the hydrated protein is added to a solution of the phosphate, the protein will coagulate in the same way as cottage cheese. These coagulates will significantly reduce the injectability of the preservation medium and will cause precipitation or unwanted degradation of the protein during preservation. In addition, problems that previously occurred in connection with moisture retention have clearly been the result of incorrect addition. It is believed that previous failures when extra-pumping hams with protein isolates may have been the result of not having followed the critical addition order.
Konserveringsmediet er spesielt ønskelig for pumping The preservation medium is particularly desirable for pumping
av konservert kjøtt som f.eks. flesk eller rødt kjøtt, fjærfe, fisk, oksebryst-stykker, biffsteker og fortrinnsvis skinker til fra 140 til 165% av deres friskkjøttvekter. Til og med kjøtt av hval og sau kommer i betraktning ved utøvelse av oppfinnelsen. Kjøttet behøver dessuten ikke være friskt, idet det også kan være vasket kjøtt. of preserved meat such as pork or red meat, poultry, fish, beef brisket, steaks and preferably hams to from 140 to 165% of their fresh meat weights. Even meat from whales and sheep comes into consideration when practicing the invention. The meat also does not have to be fresh, as it can also be washed meat.
I fremgangsmåten ifølge oppfinnelsen pumpes konserveringsmediet direkte inn i kjøttets muskelvev. Mer spesielt ut-skjæres kjøtt, som skal hermetiseres til skinke, fra benet før injeksjon, og om ønsket blir det sammenpresset igjen og så injisert. Det er viktig å merke seg at kjøtt kan pumpes til så lite som In the method according to the invention, the preservation medium is pumped directly into the muscle tissue of the meat. More specifically, meat, which is to be canned into ham, is cut out from the bone before injection, and if desired it is compressed again and then injected. It is important to note that meat can be pumped to as little as
110% av friskvekten og at forskjeller sammenliknet med det tidligere kjente fortsatt kan observeres. Selv om forskjellene ikke er nær så drastiske som ved pumping til 140% av friskvekten, er det ikke desto mindre en karakteristisk forskjell fra andre pumpe-fremgangsmåter. 110% of the fresh weight and that differences compared to the previously known can still be observed. Although the differences are not nearly as drastic as when pumping to 140% of fresh weight, it is nevertheless a distinctive difference from other pumping methods.
Produktet som fremstilles ifølge oppfinnelsen er et nytt kjøttprodukt som har fordelt jevnt i seg en tilsatt protein-gel. Den kjøtt-liknende gel varmeherdes irreversibelt slik at mer enn 50% av kjøttproduktet består av ikke-kjøttmateriale, mens allikevel nærings- og teksturegenskapene i kjøttet bibeholdes. Unngåelse av proteinutskilling antas å bero på at ved å endre rekkefølgen på tilsetningen hydratiseres proteinet mer fullstendig slik at konserveringsmediet ved konserveringen omdannes til en gel hvori proteinet beholder sin hydratiserte form og således forblir intakt. The product produced according to the invention is a new meat product which has an added protein gel distributed evenly within it. The meat-like gel is heat-cured irreversibly so that more than 50% of the meat product consists of non-meat material, while still retaining the nutritional and textural properties of the meat. Avoidance of protein separation is believed to be due to the fact that by changing the order of addition, the protein is more completely hydrated so that the preservation medium is converted into a gel during preservation in which the protein retains its hydrated form and thus remains intact.
Oppfinnelsen illustreres ytterligere ved hjelp av følgende eksempler. The invention is further illustrated by means of the following examples.
Eksempel 1. Example 1.
To skinker som veide omtrent 8 kg, ble flådd, avfettet og befridd for den ben ved sammenføyning av musklene. Kjøttet ble delt i tre kategorier: Two hams weighing approximately 8 kg were skinned, defatted and deboned by joining the muscles. The meat was divided into three categories:
Konserveringsmediet ble fremstilt ved først å disper-gere 1,06 kg soyaprotein-isolat i 12,73 kg vann. Så ble følgende mengder faststoffer tilsatt: The preservative medium was prepared by first dispersing 1.06 kg of soy protein isolate in 12.73 kg of water. The following amounts of solids were then added:
Den magre skinken ble stingpumpet med denne dispersjon. The lean ham was stitch pumped with this dispersion.
Vekten ble pumpet opp til 17,5 kg eller 147% av friskvekten uten noen uønsket utskilling av protein. Skinken ble lagret i 48 timer og ble så plassert i en vakuum-tumlemaskin, og et vakuum på 7 31 mm ble påført. Skinkene ble tumlet i 6 timer, fjernet og pumpet med et identisk konserveringsmedium. Vekten ble øket til 19,4 kg eller et utbytte på 163% av friskvekten, fortsatt uten noen utskilling av protein. The weight was pumped up to 17.5 kg or 147% of the fresh weight without any unwanted excretion of protein. The ham was stored for 48 hours and then placed in a vacuum tumbler and a vacuum of 7 31 mm was applied. The hams were tumbled for 6 hours, removed and pumped with an identical preservation medium. The weight was increased to 19.4 kg or a yield of 163% of the fresh weight, still without any secretion of protein.
Eksempel 2 Example 2
Som eksempel 1, bortsett fra at 9% av konserveringsmediet (vanndelen) erstattes med hydrogenert, vegetabilsk olje. En emulsjon dannes og injiseres. Det oppnås utmerkede resultater. As example 1, except that 9% of the preservation medium (the water part) is replaced with hydrogenated vegetable oil. An emulsion is formed and injected. Excellent results are achieved.
Eksempel 3 Example 3
Som eksempel 1, bortsett fra at en del av vannet holdes til side for å oppløse fosfatet før sammenblanding av det med proteinet. Koagulat danner seg i konserveringsmediet. Injeksjonen resulterer i uønsket utskilling av protein og bismak. As Example 1, except that a portion of the water is kept aside to dissolve the phosphate before mixing it with the protein. Coagulate forms in the preservation medium. The injection results in unwanted secretion of protein and off-taste.
Eksempel 4 Example 4
Samme sammensetning som i eksempel 1, bortsett fra at skinkene ble pumpet til 147% av friskvekten, plassert i en kjøttmasseringsmaskin i 18 timer og så varmebehandlet for konser-vering . Same composition as in example 1, except that the hams were pumped to 147% of their fresh weight, placed in a meat massaging machine for 18 hours and then heat-treated for preservation.
Claims (4)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US05/665,830 US3989851A (en) | 1974-08-26 | 1976-03-11 | Method for protein fortification of extra pumped meats |
Publications (3)
Publication Number | Publication Date |
---|---|
NO770853L NO770853L (en) | 1977-09-13 |
NO143603B true NO143603B (en) | 1980-12-08 |
NO143603C NO143603C (en) | 1981-03-18 |
Family
ID=24671734
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO770853A NO143603C (en) | 1976-03-11 | 1977-03-10 | PROCEDURE FOR THE MANUFACTURE OF A CHAIN PRODUCT |
Country Status (8)
Country | Link |
---|---|
JP (1) | JPS6054021B2 (en) |
DE (1) | DE2709983C2 (en) |
FI (1) | FI59525C (en) |
NL (1) | NL7702157A (en) |
NO (1) | NO143603C (en) |
PL (1) | PL110093B1 (en) |
SE (1) | SE7702733L (en) |
YU (1) | YU47177A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5754579A (en) * | 1980-09-20 | 1982-04-01 | Pigii Shokuhin Kk | Preparation of pork cutlet |
JPS62102913U (en) * | 1985-12-19 | 1987-06-30 |
-
1977
- 1977-02-21 YU YU00471/77A patent/YU47177A/en unknown
- 1977-02-24 FI FI770605A patent/FI59525C/en not_active IP Right Cessation
- 1977-03-01 NL NL7702157A patent/NL7702157A/en not_active Application Discontinuation
- 1977-03-02 JP JP52021657A patent/JPS6054021B2/en not_active Expired
- 1977-03-08 DE DE2709983A patent/DE2709983C2/en not_active Expired
- 1977-03-09 PL PL1977196535A patent/PL110093B1/en unknown
- 1977-03-10 NO NO770853A patent/NO143603C/en unknown
- 1977-03-10 SE SE7702733A patent/SE7702733L/en not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
NO143603C (en) | 1981-03-18 |
NL7702157A (en) | 1977-09-13 |
YU47177A (en) | 1982-08-31 |
SE7702733L (en) | 1977-09-12 |
FI59525C (en) | 1981-09-10 |
PL110093B1 (en) | 1980-06-30 |
NO770853L (en) | 1977-09-13 |
FI59525B (en) | 1981-05-29 |
JPS52110858A (en) | 1977-09-17 |
DE2709983C2 (en) | 1982-11-04 |
FI770605A (en) | 1977-09-12 |
JPS6054021B2 (en) | 1985-11-28 |
DE2709983A1 (en) | 1977-09-15 |
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