NZ236917A - Meat processing: marinade containing thermally denatured whey proteins absorbed - Google Patents
Meat processing: marinade containing thermally denatured whey proteins absorbedInfo
- Publication number
- NZ236917A NZ236917A NZ236917A NZ23691791A NZ236917A NZ 236917 A NZ236917 A NZ 236917A NZ 236917 A NZ236917 A NZ 236917A NZ 23691791 A NZ23691791 A NZ 23691791A NZ 236917 A NZ236917 A NZ 236917A
- Authority
- NZ
- New Zealand
- Prior art keywords
- meat
- marinade
- starch
- proteins
- cooking
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims description 78
- 235000015090 marinades Nutrition 0.000 title claims description 45
- 108010046377 Whey Proteins Proteins 0.000 title claims description 28
- 235000021119 whey protein Nutrition 0.000 title claims description 22
- 238000012545 processing Methods 0.000 title description 3
- 238000010411 cooking Methods 0.000 claims description 31
- 238000002347 injection Methods 0.000 claims description 24
- 239000007924 injection Substances 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 21
- 235000018102 proteins Nutrition 0.000 claims description 17
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 108090000623 proteins and genes Proteins 0.000 claims description 17
- 235000015277 pork Nutrition 0.000 claims description 14
- 102000008186 Collagen Human genes 0.000 claims description 11
- 108010035532 Collagen Proteins 0.000 claims description 11
- 229920001436 collagen Polymers 0.000 claims description 11
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- 235000015278 beef Nutrition 0.000 claims description 8
- 239000005862 Whey Substances 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 5
- 235000013594 poultry meat Nutrition 0.000 claims description 5
- 235000019687 Lamb Nutrition 0.000 claims description 4
- 230000002035 prolonged effect Effects 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 239000000499 gel Substances 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 2
- 241001125671 Eretmochelys imbricata Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 230000003472 neutralizing effect Effects 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 235000020995 raw meat Nutrition 0.000 description 17
- 229920000388 Polyphosphate Polymers 0.000 description 11
- 239000001205 polyphosphate Substances 0.000 description 11
- 235000011176 polyphosphates Nutrition 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 238000011282 treatment Methods 0.000 description 10
- 238000010348 incorporation Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 239000011248 coating agent Substances 0.000 description 8
- 238000000576 coating method Methods 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 7
- 239000008101 lactose Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 230000008929 regeneration Effects 0.000 description 6
- 238000011069 regeneration method Methods 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000012465 retentate Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 210000000689 upper leg Anatomy 0.000 description 3
- 238000007696 Kjeldahl method Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000021189 garnishes Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 101100188555 Arabidopsis thaliana OCT6 gene Proteins 0.000 description 1
- 102100037840 Dehydrogenase/reductase SDR family member 2, mitochondrial Human genes 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 101710188053 Protein D Proteins 0.000 description 1
- 101710132893 Resolvase Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003637 basic solution Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000000944 nerve tissue Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- 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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- 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
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)
- Processing Of Meat And Fish (AREA)
Description
New Zealand Paient Spedficaiion for Paient Number £36917
23 6 9 1 7
. l.\ A '• \ •
ll ^ J J • - •*' 1 '
■ ■ •
r.„,; ,n., 1.6 OCT 1993
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P.O. Jci:rr;:.i.
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Patents Form No. 5
NEW ZEALAND
PATENTS ACT 1953
COMPLETE SPECIFICATION
PROCESSING OF MEAT
U.Z. PATENT OFFICER
28 JAN1991
WE, FRISCO-FINDUS AG, a Swiss company of Industriestrasse 21, 9400 Rorschach, SWITZERLAND
hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:
(followed by page la)
2 3 6 3 17
1 c
Processing of meat
This invention relates to a process for improving meats intended for cooking, more particularly those intended for prepared dishes.
Some cooked pieces of high-quality meat, i.e. lean and 5 low in collagen, can have texture deficiencies when they are regenerated in an oven or in boiling water after having been stored, for example, in the frozen state, even if cooking has been brief and carried out at low temperature. Other pieces of meat of poorer quality, i.e. generally 10 containing more fat and more collagen, require longer cooking at higher temperatures. In this case, water is exuded in considerable quantities during cooking. The texture is thus dry, heterogeneous and hard. The meat yield diminishes as a result of the exudation. 15 To obviate these disadvantages and to obtain the desired tenderness and juiciness with an improved yield, polyphosphates are generally incorporated in the raw meat, for example in the form of a marinade. This addition is unpopular among consumers because, although the poly-20 phosphates retain water during cooking and ensure the desired tenderness, they generally conceal the fibrous texture of the meat by giving it a texture resembling that of delicatessen products. In addition, the use of polyphosphates is being increasingly opposed at the nutritional 25 level.
It has been proposed to incorporate native whey proteins as an extending agent in raw meat, cf. for example European patent application EP-A 31 631. We found that this method had both technical disadvantages insofar as the 3 0 incorporation of high-foaming native proteins was difficult and organoleptic disadvantages in the respect that the texture was unsatisfactory.
The invention enables the disadvantages mentioned
(followed by page 2)
2369(7
above to be obviated.
The process according to the invention for improving the texture of meat to be cooked, comprising: treating the meat with a marinade containing lactic proteins so that thermally denatured whey proteins are absorbed into the meat in a quantity between 0.5 to 2.5% by weight.
The meat may be, for example, pork, beef, lamb, veal, poultry, for example chicken or turkey, or game. It may be 10 selected from the better cuts low in fats and in collagen, for example tenderloin, loin, kernel of pork or veal, blade-bone of beef, breast of chicken or turkey. It also may consist of poorer cuts containing more fat and collagen, for example neck of beef, veal, lamb or mutton, chop-15 ped kernel of pork, knuckle of beef, veal, pork, lamb or mutton, drumstick or thigh of chicken or turkey.
The sizes of the pieces may vary from the complete muscle to cubes, slices or mince. The pieces are preferably trimmed, i.e. freed from most of the visible fat, 20 connective tissue and nerve tissue.
The whey proteins emanate from sweet whey for cheese manufacture of which the pH value is adjusted to 6-7. They are subjected to a thermal denaturing treatment. The desired denaturing level is 50 to 90%. The denaturing 25 level is expressed by the following ratio:
total nitrogen - soluble nitrogen x 100
total nitrogen - non-protein nitrogen
by conventional nitrogen analysis using the Kjeldahl method.
The denaturing treatment may be carried out on the whey as such or concentrated, for example, to approximately 35 15% dry matter by weight, for example by evaporation in vacuo. The heat treatment may be carried out in batches, for example
236
9
7
in a double-walled tank with stirring, or continuously in a heat exchanger, for example of the scraped-surface, plate or tube type, or even in an ultra-high-temperature sterilizer. The treatment time and temperature may be adapted to 5 the required denaturing level and may be, for example, 95-125°C and 3 to 3 0 mins, respectively, the highest temperature being associated with the shortest time.
Flocculation occurs. The dispersion is neutralized with a basic solution and is then concentrated by 10 ultrafiltration to approximately 20-22% by weight dry matter. This step enables the dispersion to be enriched with whey proteins, for example to 30-40% by weight dry matter, by eliminating part of the lactose and the minerals. Finally, the retentate is dried, for example by spray drying. 15 The denatured whey proteins (DWPs) constitute 0.5 to
2.5% and preferably 0.8 to 1.6% by weight of the raw meat. According to the invention and in the interests of clarity, the quantity of denatured protein should in fact be understood as the theoretical quantity of pure protein and not 20 as the quantity of protein concentrate as obtained in practice. By contrast, in the Examples, the quantities incorporated relate to the concentrate.
The whey protein concentrate makes up 9 to 20% by weight of the marinade. The marinade may contain other 25 ingredients, such as carbohydrates, for example starch, lactose, glucose, maltodextrin, salt, spices and flavourings.
The marinade preferably contains 7 to 13% by weight non-gelatinized starch.
3 0 Because they are denatured, the proteins do not gel during subsequent cooking. Gelling is ensured by the starch. In the preferred gelling system, the denatured whey proteins would structure the gel by linking with the muscle fibres, although this is of course only a 3 5 hypothesis. The resulting stabilization of the texture
2 3 S ;)
4
would resist any retraction of fibres during the successive heat treatments, for example cooking, freezing and regeneration in the kitchen, by acting on the tenderness of the meat. The starch responsible for the formation of the gel stabilizes the water present in the muscle and prevents excessive exudation during the successive heat treatments.
Thus, the choice of the starch and its concentration are adapted to the method of cooking, i.e. brief or prolonged. In the case of brief cooking, which is suitable for lean meats of high quality, for example 15 to 25 minutes at a core temperature of approximately 70 to 80°C, starch from tubers, for example potato starch, is particularly suitable. For the treatment of poorer quality meats richer in collagen, prolonged cooking, for example for 3 to 4 h, at a core temperature of 90 to 100°C requires a starch capable of withstanding high temperatures, for example a cereal starch, more particularly crosslinked, modified corn starch. The starch may of course be selected from conventional sources, for example rice, wheat or corn.
To prepare the marinade, the ingredients except the DWPs and the starch are dissolved in cold water, for example at 4 to 20°C. The starch and, last of all, the DWPs are then incorporated with vigorous stirring. Since the starch is not soluble in cold water, either the viscosity of the solution may be increased by addition of a thickener or, preferably, stirring may be carried out continuously before or during incorporation to prevent the starch from sedimenting which would result in irregular distribution of the constituents of the marinade.
The quantity of marinade incorporated in the meat may amount to between 10 and 20% by weight, based on the raw meat. The method by which the marinade is incorporated in the pieces of meat may be injection by means of needles, followed by churning, preferably in a light vacuum, which provides for thorough and uniform penetration and distribu-
'i 3 5 9 i 7
tion of the marinade. In some cases, for example for poultry meat, small pieces or mince, churning is sufficient. The churning time should not be too long in order to maintain the integrity of the pieces. The churning time 5 is, for example, from 10 to 30 minutes.
The treatment with the marinade is preferably carried out at a low temperature of 0 to 10 °C after the meat has been heated to a temperature of -3°C to 4°C.
Depending on the type of meat and the pieces, cooking "i 0 may be brief or prolonged or may even be carried out under pressure. The pieces may be browned before cooking. In this case, it is of advantage to coat the pieces with an oil-based coating marinade before browning. The coating marinade may contain, for example, soya sauce, meat ex-15 tract, glucose, frying oil, spices. It may be applied in a quantity of 3 to 7% by weight, based on the raw meat, by simple kneading.
Cooking may be carried out by stewing, for example in the presence of a stock, with separation of the cooking
2 0 juice by draining, followed after cooking and cooling by reincorporation of a sauce containing the juice and packing in the presence of a garnish, for example vegetables, in a container.
Alternatively, cooking may be carried out in a con-25 tainer, for example in an open casing, optionally after browning of the pieces, the juice may be separated by draining after cooking and the casing sealed. In this case, the meat may constitute an intermediate product intended for subsequent use in a prepared dish.
3 0 After cooking and cooling, the meat or the prepared dish containing the meat may be packed, refrigerated, frozen or even sterilized.
The products obtained in accordance with the invention may be regenerated by treatment in boiling water, in a 3 5 microwave oven, in an infrared oven or in a gas oven.
-t r*s.
C j 0
The texture of the meats is stabilized as a function of time, i.e. is homogeneous, constant and precisely defined, despite the heat treatments involved in freezing and regeneration. The meats have excellent organoleptic 5 properties and, in particular, are juicy and tender and have a good flavour. By virtue of the process according to the invention, the original texture of the meats is retained throughout the treatment, storage and regeneration. The yield of the process is comparable with the yield obtain-10 able by incorporation of polyphosphates.
The whey proteins have a desired whitening effect on poultry meats.
The invention is illustrated by the following Examples in which percentages are by weight. In these Examples, the 15 global yield is expressed as the percentage by weight of meat obtained after the treatment in relation to the meat initially used. The cooking yield is the percentage by weight of meat obtained after cooking in relation to the marinated meat, i.e.:
cooked meat (not cooled, but optionally drained) meat + marinade
Examples 1-6
1. Whey from the production of Camembert, dry matter content 6.5%, consisting of 75% lactose, 12% protein, 8.8% minerals and 5% fats is concentrated by evaporation to 15% dry matter. The initial pH of 6.3 falls 30 to 6.1. The concentrate is then heat-treated with stirring for 3 0 minutes at 95°C in a double-walled tank. A flocculate is formed. The suspension is neutralized to pH 7 by addition of an aqueous sodium hydroxide solution. After its temperature has been 35 adjusted to 50°C, the suspension is subjected to ultrafiltration in a module equipped with membranes
238 9
7
having a molecular weight cut-off zone of 20,000 to 4 0,000 daltons until the retentate has a dry matter content of 21-22%. Finally, the retentate is dried by spray drying.
The denatured whey proteins obtained have the following composition:
%
Dry matter 96
including protein 40
fats 5
lactose 38
minerals 13
Water 4
The denaturing level (Kjeldahl method) is 8 0%.
2-6. The procedure is as in Example 1 above, except that the thermal denaturing treatment is carried out in the apparatus indicated and under the treatment temperature and time conditions indicated in Table l below 20 starting out from whey containing 6.5% dry matter,
i.e. non-concentrated:
3 • .
CO
Table 1
Example Apparatus Temperature (
Scraped- 110-112
surface heat exchanger
Scraped- 107
surface heat exchanger
Plate-type 110-112
heat exchanger
Plate-type 95
heat exchanger
UHT (ultra- 125
high-temperature)
sterilizer
8
Time Denaturing
(mins.) level (%)
70
60
70
50
70
2 3 5 0 1
*•' i
Example 7
A piece of pork loin weighing 0.3 kg, which has been trimmed and defatted, is defrosted in a heating cupboard kept at 4°C. The piece of meat has a pH of 5.5-5.3. A 5 marinade representing 15% of the raw meat is injected into the centre of the piece of meat by means of a multiple-needle injector. The injection marinade has the following composition:
%
Denatured whey proteins (DWPs)
according to Example 1 18
Crystallized glucose 7.9
Salt 4.9
Water 69.2
It is prepared by dissolving the salt and glucose in cold -water and then incorporating the DWPs with vigorous stirring. After injection, the meat is treated in a malaxating churn for 30 minutes at 10°C after having been 20 coated with a coating marinade. The coating marinade represents 7% of the raw meat and has the following composition:
%
Hydrolyzate, meat extract 49
Native starch 12
Vegetable oil 20
Reducing sugar 6
Water 13
3 0 The meat is then treated by brief cooking at a low temperature in a controlled-humidity oven to a core temperature of 75°C. The meat is then cooled to 15°C in a ventilated tunnel. After cutting into slices, the meat is placed with a sauce in a bag of flexible, boilproof plastic 35 material which is then hermetically sealed. Finally, the
2 3 6 9 1
bags are frozen at -30°C.
The cooking yield is 78% and the global yield 93%.
Comparison Examples A-D 5 A. By way of comparison, the cooking yield is 74% and the global yield 81% in the case of a meat into which no marinade has been injected. In addition, after regeneration for 15 minutes in boiling water, the core temperature being 60'C, the texture is considered to 10 be unctuous and tender for the injected meat whereas the non-injected meat has a dry, hard and heterogeneous texture.
B-D. In order to demonstrate the advantages of injecting 15 thermally denatured whey proteins over native whey proteins, loin of pork is cooked in the same way as in Example 7 except that the injection marinade contains 8% (Example C) and 12% (Example B) of native whey proteins, depending on their composition, in order to 20 obtain a whey protein content of 0.95% in the raw meat after the injection of 15% marinade, based on the raw meat. The marinade also contains 4.6% salt, the balance to 100% being water and glucose. In addition, there is no coating. In Example D, there is no 25 injection. Regeneration is carried out in the same way as in Comparison Example A above. The results relating to the yield and texture are shown in Table 2 below.
11
Table 2
Example Whey protein
Cooking yield (%)
Texture Average tasting mark1
Comments
B
Native, obtained by ultrafiltration, 60% protein
Native, obtained by column chromatography, 90% protein
D (without injection)
7
(recall)
DWPs, 4 0% protein
78
68
74 78
7-8
Initially soft, then sandy after chewing
Dry2
Dry, hard and heterogeneous
Soft and regular
Legend:
1.
2.
The higher the mark, the better the texture.
In the case of Example C, this protein is difficult to use because it expands during its dissolution.
2 3 6 3
12
In the course of the tests, the DWPs showed certain advantages over the native proteins:
They are readily dispersible in water with vigorous stirring and do not have the foaming properties of 5 native whey proteins.
- The DWPs do not have gelling properties under the effect of heat. By contrast, the native whey proteins do not gel completely under the cooking conditions used. This explains the sandy character observed in
Comparison Example B due apparently to the presence of suspended protein particles which have not yet gelled.
- The DWPs have the ability to retain more water and to act as a binder which gives the meat a stabilized, more juicy, soft and homogeneous texture.
Examples 8-12
Various pieces of meat are treated in the same way as in Example 7 using an incorporation marinade in a quantity of 10 or 20%, based on the raw meat. The incorporation 2 0 marinade has the following composition:
%
DWP concentrate of Example 1 9-15
including 40% protein 3.6-6
Potato starch 9 - 12.7
2 5 Lactose 6
Salt 4.5
Water balance to 100
To prepare the marinade, the salt and the lactose are 30 first dissolved in water at 10°C in a tank, after which the starch and the DWPs are incorporated with vigorous stirring. To prevent sedimentation of the starch, which does not dissolve at 10"C, the contents of the tank are stirred continuously during incorporation in the meat. 3 5 The above marinade is incorporated either by injection
2 3 6 9 1
13
or by churning. In the latter case, churning lasts 15 minutes and no coating marinade is used. The conditions of the process and the results obtained are set out in Table 3 below.
r*-.
Example Meat
Incorporation of marinade, %
11
12
Tenderloin Injection, 20% of pork
Shoulder of veal
Shoulder of pork
Injection, 10% Injection, 20%
Legend:
Breast of Churning, 20% chicken
Thigh and Churning, 20%
drumstick of turkey
- not determined
14
Table 3
Marinade Cooking Texture
DWPs (%) Starch (%) yield (%) Average Comments mark
12.7 81 8 Soft and juicy
.9 9 75 7-8 Homogeneous and soft
11.5 77 8 Soft
9 13 — 8-9 Soft
9 13 — 8-9 Soft
2 3 6 9 -j
Comparison Examples E-J
By way of comparison, the same pieces are prepared in the same way either with injection of 20%, based on the raw meat, of an aqueous solution containing polyphosphates (the content of injected polyphosphates is 0.3%, expressed as P205, based on the raw meat, Example E) or without injection (Examples F-J).
The process conditions and the results are shown in Table 4 below:
16
Table 4
Example Meat
Injection, %
Cooking yield (%)
E
Tenderloin of pork
Polyphosphate solution, 20%
82
H
Tenderloin of pork
Shoulder of veal
Shoulder of pork
Breast of chicken
74
Thigh and drumstick of turkey
Legend;
without incorporation or not determined
Texture Average Comments tasting mark
7 Soft and tender,
but "preserved",
dries during storage
-6 Dry, hard, heterogeneous
6-7 Dry and heterogeneous
6 Dry, hard
Dry, grey appearance
Dry, separation of particles of brown meat
2 3 6 8 1
17
Compared with the polyphosphates, the mixture of DWPs and potato starch enables a substantially equivalent yield to be obtained (8 compared with E) . From the point of view of texture, it is soft, juicy and tender while maintaining 5 the characteristics of the original meat whereas the polyphosphates mask the fibrous structure of the meat, the "preserved" texture resembling that of the delicatessen product. The stabilized texture obtained in 8 is maintained during storage for at least 6 months at -10°C and at 10 -20°C whereas, according to E, the meat dries out during storage.
For veal, (9 compared with G), the injection of DWPs and potato starch, by standardizing the textures of the various constituent muscles of the shoulder, avoids fine 15 cutting of the piece of meat which is difficult to carry out on an industrial scale.
So far as poultry meat (11 compared with I and 12 compared with J), the injection of DWPs and starch gives a juicy texture with no separation of particles and whitens 20 the meat.
Examples 13-14
Pieces of meat of poorer quality containing more collagen than the meats of the preceding Examples require 25 longer cooking at a higher temperature than in the preceding Examples (stewing).
Meat relatively rich in collagen is defrosted and heated to 0-2"C. After cutting into cubes, the meat is completely defrosted at 4°C, after which the pieces are 3 0 injected with an injection marinade having the following composition by means of a multiple-needle injector.
2 3 6 9 1
18
DWP concentrate of Example 1 15.2
Modified corn starch 10.8
Lactose 12.5
Salt 7.7
Water balance to 100
The pieces are then kneaded with a coating marinade in the same way as in Example 7. The pieces are then browned 10 and are then placed on plates with a cooking stock. The pieces are then cooked in the presence of steam-saturated air to a core temperature of 95°C. After draining, the pieces of meat are cooled and then placed in containers with a garnish of vegetables and a sauce. A lid is placed 15 on the containers which are put into cartons and finally frozen at -30°C.
After regeneration in a domestic infrared oven or microwave oven, the meats are tasted. The nature of the meats, the injection conditions and the tasting results are
2 0 shown in Table 5 below.
Table 5
Example Meat Injection Global Texture mark
% yield %
13 Pork 10 72 8 stew
14 Boeuf 10 70 8 bourguignon
Comparison Examples K-L
By way of comparison, the same meats (K: pork, L: beef) are treated by injection with 10% of an aqueous solution containing polyphosphates (the content of injected
3 5 polyphosphates is 0.3%, expressed as P205, based on the raw meat). The meats containing polyphosphates are awarded a
2
7 £ A
\ ? : c 1
t. J ^ * ,
19
mark of 7. They are more compact, the fibers are masked.
Examples 15-16
. Raw beef containing 15% fat and 16 to 18% collagen, 5 based on the proteins is roughly chopped after which a marinade having the following composition is added:
%
DWP concentrate of Example 1 13.8
Modified corn starch 8.1
Salt, reducing sugar and flavouring 11
Water 67.1
The meat is mixed with the marinade (representing 15% of the raw meat). The meat is then chopped finely into 6 15 mm particles and placed in casings which are closed at only one of their ends. The meat is then cooked in boiling water so as to maintain a core temperature of >90°C for 4 5 minutes. After cooking, the meat is drained, the casings are hermetically sealed, rapidly cooled and then frozen. 20 The global yield, i.e. the percentage of drained cooked meat in relation to the raw meat used, is 80 to 83%. By way of comparison, the global yield of the same process without incorporation of marinade is 62-65%.
16. Raw beef having the same fat and collagen content as in Example 15 is cut into cubes weighing 25-30 g and then injected with 15% marinade, based on the raw meat, using a multiple-needle injector.
The injection marinade has the following composition:
%
DWP concentrate of Example 1 13.8
Modified corn starches 8.1
Salt, reducing sugar and flavouring 14.5 35 Water 63.6
2 3 6 9
After injection, the meat is kneaded in the presence of an oil-based coating marinade representing 3% of the raw meat. The pieces are then browned, placed in casings and subjected to the same operations as in Example 15. The global yield is 80% whereas the global yield of the same process without injection of marinade is 63%.
236917
21
Claims (11)
1. A process for improving the texture of meat to be cooked, comprising: treating the meat with a marinade containing lactic proteins so that thermally denatured whey-proteins are absorbed into the meat in a quantity between 0.5 to 2.5% by weight.
2. A process as claimed in claim 1, characterized in that the whey proteins are denatured to a level of 50-90%. 10
3. A process as claimed in claim 1, characterized in that the marinade is incorporated by injection and/or churning in a quantity of 10 to 22% by weight, based on the meat.
4. A process as claimed in claim 1, characterized in that 15 the marinade contains 7 to 13% by weight non-gelatinized starch in addition to the denatured whey proteins.
5. A process as claimed in claim 1, characterized in that the meat is selected from beef, pork, mutton, lamb, veal, poultry or game and is in the form of pieces selected from 2 0 the whole muscle, slices, cubes and mince.
6. A process as claimed in claim 1, characterized in that the denatured whey proteins are prepared from sweet whey, optionally concentrated by evaporation, by adjusting where necessary the pH to 6-6.2 , treating the sweet whey for 3 to 3 0 25 mins. at 95 to 125°C and then neutralizing and concentrating the dispersion by ultrafiltration, followed by drying.
7. A process as claimed in claim 1, characterized in that, after absorbing the marinade, the meat is cooked, cooled, deep-frozen or sterilized. 3 0
8. A process as claimed in claim 7 for the preparation of lean meats poor in collagen, characterized in that the meat is briefly cooked at a low temperature and in that the marinade contains a starch which gels between 65 and 75"C.
9. A process as claimed in claim 7 for the preparation of 35 fatty meats rich in collagen, characterized in that the 23 6 § 22 meat is subjected to prolonged cooking at a high temperature and in that the marinade contains a starch which gels between 90 and 100°C.
10. A meat prepared by the process claimed in any one of claims 1 to 9.
11. A process as claimed in claim 1 substantially as herein described with reference to any one of the Examples. FRISCO-FINDUS AG A BALDWIN SON & CAREY
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP90102562 | 1990-02-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
NZ236917A true NZ236917A (en) | 1993-10-26 |
Family
ID=8203623
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NZ236917A NZ236917A (en) | 1990-02-09 | 1991-01-28 | Meat processing: marinade containing thermally denatured whey proteins absorbed |
Country Status (13)
Country | Link |
---|---|
EP (1) | EP0442361B1 (en) |
JP (1) | JP2804852B2 (en) |
AR (1) | AR245351A1 (en) |
AU (1) | AU640444B2 (en) |
CA (1) | CA2035547C (en) |
DE (1) | DE69106733T2 (en) |
DK (1) | DK0442361T3 (en) |
ES (1) | ES2067058T3 (en) |
FI (1) | FI107118B (en) |
NO (1) | NO301514B1 (en) |
NZ (1) | NZ236917A (en) |
PT (1) | PT96692B (en) |
ZA (1) | ZA91501B (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE1008929A3 (en) * | 1994-11-22 | 1996-10-01 | Meeuw Jannick | Process for the preparation of a food product based on meat, and food product under this method is ready. |
DE19503222C2 (en) * | 1995-02-02 | 1997-04-17 | Reinert H & E Kg | Raw cured meat product and process for its production |
US6187367B1 (en) * | 1997-09-25 | 2001-02-13 | Protein Technologies International, Inc. | Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3506455A (en) * | 1967-10-09 | 1970-04-14 | Unilever Ltd | Process of impregnating meat |
NZ195928A (en) * | 1979-12-31 | 1982-12-21 | Stauffer Chemical Co | Protein fortified red meat |
US4348420A (en) * | 1980-08-25 | 1982-09-07 | Nutrisearch Company | Process for binding comminuted meat |
US4492712A (en) * | 1983-10-17 | 1985-01-08 | Corning Glass Works | Use of hydrolyzed whey products in fermented sausages |
-
1991
- 1991-01-18 AU AU69816/91A patent/AU640444B2/en not_active Ceased
- 1991-01-23 ZA ZA91501A patent/ZA91501B/en unknown
- 1991-01-24 FI FI910361A patent/FI107118B/en not_active IP Right Cessation
- 1991-01-28 NZ NZ236917A patent/NZ236917A/en unknown
- 1991-02-01 CA CA002035547A patent/CA2035547C/en not_active Expired - Fee Related
- 1991-02-06 ES ES91101568T patent/ES2067058T3/en not_active Expired - Lifetime
- 1991-02-06 DK DK91101568.3T patent/DK0442361T3/en active
- 1991-02-06 DE DE69106733T patent/DE69106733T2/en not_active Expired - Fee Related
- 1991-02-06 AR AR91319002A patent/AR245351A1/en active
- 1991-02-06 EP EP91101568A patent/EP0442361B1/en not_active Expired - Lifetime
- 1991-02-07 NO NO910484A patent/NO301514B1/en not_active IP Right Cessation
- 1991-02-07 PT PT96692A patent/PT96692B/en not_active IP Right Cessation
- 1991-02-08 JP JP3017571A patent/JP2804852B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
PT96692B (en) | 1998-12-31 |
AU6981691A (en) | 1991-08-15 |
FI910361A0 (en) | 1991-01-24 |
AR245351A1 (en) | 1994-01-31 |
FI107118B (en) | 2001-06-15 |
ZA91501B (en) | 1991-11-27 |
NO910484L (en) | 1991-08-12 |
NO301514B1 (en) | 1997-11-10 |
DE69106733T2 (en) | 1995-06-08 |
CA2035547C (en) | 2002-01-01 |
DE69106733D1 (en) | 1995-03-02 |
NO910484D0 (en) | 1991-02-07 |
JP2804852B2 (en) | 1998-09-30 |
EP0442361A3 (en) | 1991-08-28 |
EP0442361B1 (en) | 1995-01-18 |
DK0442361T3 (en) | 1995-05-22 |
AU640444B2 (en) | 1993-08-26 |
PT96692A (en) | 1991-11-29 |
EP0442361A2 (en) | 1991-08-21 |
FI910361A (en) | 1991-08-10 |
ES2067058T3 (en) | 1995-03-16 |
JPH04211343A (en) | 1992-08-03 |
CA2035547A1 (en) | 1991-08-10 |
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