PT96121A - PROCESS FOR THE PREPARATION OF MEAT PRODUCTS OF LOW CALORIES - Google Patents

Abstract

A LOW CALORIE MEAT PRODUCT COMPRISING COMMINUTED LEAN MEAT AND A VEGETABLE FAT REPLACEMENT INGREDIENT COMPRISING DIETARY FIBER AND STARCH IN A WEIGHT RATIO WHICH IS IN THE RANGE OF 1:32-1:1, THE PROPORTION OF THE DIETARY FIBER BEING AT LEAST 5% BY WEIGHT, AND THE PROPORTION OF THE STARCH BEING AT LEAST 50BY WEIGHT, OF THE FAT REPLACEMENT INGREDIENT DRY MATTER, THE PROPORTION OF THE VEGETABLE FAT REPLACEMENT INGREDIENT BEING IN THE RANGE OF 5-80% BY WEIGHT, CALCULATED ON THE MIXTURE, THE PRODUCT WHEN IT COMPRISES A COHERENT FORCEMEAT MIXTURE HAVING A CONTENT OF FAT WHICH IS LESS THAN 10% BY WEIGHT AND WHEN IT IS A HAMBURGER PRODUCT A FAT CONTENT WHICH IS LESS THAN 10% BY WEIGHT AND WHEN IT IS A HAMBURGER PRODUCT A FAT CONTENT WHICH IS LESS THAN 50% BY WEIGHT, AND A PROCESS FOR PREPARING THE LOW CALORIE MEAT PRODUCT.

Description

FIELD OF THE INVENTION The present invention relates to a low calorie meat product comprising a vegetable fat substitution ingredient. In a particular aspect of the invention the low calorie meat product is a pet food or a ready to eat or ready to eat or eat ready meal. In addition, there is provided a process for the preparation of a low calorie meat product.

SUMMARY OF THE INVENTION

There is an increase in consumer demand for meat products that have a low calorie content. This demand is supported by evidence accumulated in the scientific literature that a high consumption of animal fat, especially fat with a proportion of saturated fatty acids, represents a significant health hazard, e.g. in relation to the development of cardiovascular diseases. Other health problems associated with high fat meat products are their high cholesterol content and the addition of relatively high amounts of salt which is added in order to improve the characteristics since aid in extracting the myosin binding component of natural flesh mare. In addition, a large proportion of consumers find meat products which contain chemical additives as water-binding agents which include less acceptable phosphates, emulsion additives, and anti-oxidants.

However, the presence of fat in traditional meat products has a considerably desirable influence on texture and taste. These meat products which have a substantially reduced fat content tend to

become dry, hard, and less so-so and the consumer will look for these products as being less tasty than identical products that have a high fat content. In some countries it is considered that e.g. breakfast filled products have a fat content below 35% being less tasty due to dryness and chewing. In a recent publication by Wirth 'lawschwirtschaft, 1988, 68, 1153-1156) it was concluded that a

A certain fat content is essential for the consistency of the products and that the preparation of meat products with a reduced fat content necessitates special process technology. According to Wirth, it is possible to describe eg " frankfurters " which have a fat content as low as 10% or liver sausage type products with a maximum Sordid content of 15% without deterioration of the texture and the ability of the products to taste. Wirth indicated that the preferred processes for the compensation of the technological function of the fat present are: an increased activation of myosin in order to increase the water binding capacity and the addition of collagen and water substances.

Numerous attempts have been made to reduce the fat content in meat products. The foregoing publication is an example of an approximation which is simply the reduction or dilution of a high proportion of fat by the addition of water and agents which increase the binding of water to a mixture of meat product fat. Further examples are found in 6, pages 1 423 608 which describe the addition of a dry release agent which comprises a cellulose ether and a digestible carbohydrate whose agent is added in concentrations up to 15% together with added water and in PE 819 887 describes a process for the production of processed minced meat food which comprises adding an alkaline gel which comprises up to 11 parts by weight of gel forming materials including " Konjak " mannan, up to 0.04 parts by weight of an alkaline substance and 1-5 to 50 parts by weight of water to the minced meat. The use of a " Konjak " alkaline as a calorie reducing agent in meat products has been described in GB 2 224 623.

Another approach for the delivery of low calorie meat products is the reduction of the amount of dehydration by inclusion in meat products of different meat ingredients, which try to maintain similar taste, taste, texture, and appearance in the meat products to traditional high fat meat products. Thus, US 3,748,248 describes a method of producing low fat filled type products in which 20-30% of Brazil nuts are mixed with lean meat as a substitute for animal fat. The object of this disclosure is to provide products of the type filled with a reduced animal fat content < including cholesterol). However, the relatively high proportion of walnuts containing oil does not provide a true low-fat meat product. US 4,504,515 describes a process for the preparation of low fat meat products which comprises mixing a mixture containing 13-40% by weight of frozen skimmed milk or whole milk and 55-80% by weight of meat lean in the presence of less than 5% by weight of seasonings and / or preservatives.

In US 4,735,819, low calorie filled type products comprising 40-30% lean meat and 2-35% cooked rice and having a fat content in the range of 4-35% by weight are described . Test samples of filled type products were graded based on texture, taste, and appearance through a test panel. However, the ratings were relatively poor for products that have a high rice content and a low fat content. Accordingly, the preferred rice content was 10% by weight and the preferred range of the fat content was 10-25% by weight, with a preferred value of 20%. it is therefore obvious that these inventors have not solved the problem of being able to produce meat products with a fat content of less than 20% by weight and at the same time maintaining the taste, texture, and appearance of meat products fat.

In a number of cases low cost meat products have been produced in which the fat is reduced, moderately by the addition of various different meat extension agents. The primary objects of use of such extension agents are to aid fat absorption and absorption of added water in the resulting meat product mixture so as to obtain meat products having high finished cooking yields; adding the protein value to the products, or improving emulsion stability in products having a low meat content. As examples of such different meat extension agents may be mentioned bread crumbs, cereals, potato starch, milk powder, and vegetable protein.

In addition, plant ingredients containing starch and dietary fiber, e.g. in the form of cooked vegetables in meat products are known. It is therefore not uncommon to add small amounts of cooked potatoes to some traditional home-made products having a relatively high fat content, such as liver paste, stuffed-type products or meat-stuffing mixtures for meatballs. The purpose of this addition is firstly to obtain improved absorption of fat and added water and for reduction of the cooking shrinkage. In addition, this addition of cooked potatoes contributes to obtaining a larger volume of the finished product where the required amount of the costly meat ingredient may be reduced. A process for the production of dehydrated meat products such as meatballs wherein a pre-cooked dried vegetable material which has retained the cell structure of the vegetable, preferably dehydrated potatoes, is described in US 1 6 310 348. meat which are fattened, milled, and in the range of from 5 to 15 percent by weight. The main object of adding vegetable material to improve the drying characteristics of dry finished products is that it may be necessary to increase the inherent fat content of the products which give rise to the fat-containing meat ingredient and typically from 8-13 % eg at 20-30% by addition of fat in order to reduce rehydration time. A similar use of the carbohydrate materials as potatoes cooked in the preparation of the instant reconstituted dehydrated cooked meat products is described in GB 1,022,170. SU 1 266 503 describes a process for the preparation of stuffed type products cooked in a " structuring agent " which comprises one. mixture 1; 1 of mashed potatoes with milk and waste from the manufacture of semolina is added ground beef. The objects of the invention are to reduce the meat content by 35-40%. In SU 1 296 0:33 a process is described for a. preparation of products of the filled type in which an emulsion comprises 8-10% by weight of dry vegetable material rehydrated as potatoes and other crop roots, and varnish fat in a ratio of from 1: 1 to 1: 0.5 relative to the vegetable ingredient is added. ground beef for. the formation of a mixture of the stuffed type.

The present inventors have now discovered that low calorie meat products can be prepared in an economically inexpensive way through the use of meat, where essentially all of the fats are removed mechanically and replacement of those fats removed by a dietary fiber and starch containing the ingredient and still the obtainment of meat products which essentially have the same taste, consistency / texture and appearance as similar types of meat products prepared from meat having a high fat content. By using this novel process it has become possible to provide nutritionally highly desirable meat products having a fat content which is less than 15%, the fat content being as low as 2.3% by weight and at the same time maintaining the same meat protein content.

SUMMARY OF THE INVENTION The present invention provides a low calorie meat product comprising a mixture of lean lean meat substantially free of visible fats, its proportion being in the range of 20-95 wt.%, Calculated from the mixture, an ingredient vegetable fat substitute comprising dietary fiber and starch in a weight ratio which is in the range of 1:32 to 1: 1, the proportion of the dietary fiber being at least 5% by weight dry matter of the fat replacement ingredient, when determined as non-starch polysaccharides, and the starch proportion being at least 50% of the dry matter of the fat replacement ingredient, wherein the fat substitution ingredient in the blend has or is capable of being rendered homogeneous consistency essentially without sensorially recognizable particles, the proportion of the ingredient being in the range of 5 - 80% by weight, calculated from the mixture, optionally the proportion being when added in the range of 0.1 - 4% by weight, calculated from the blend, and water optionally added, the proportion being when added in the range of 5-50% by weight, calculated from of the blend and optionally one or more other ingredients, the

- its proportion when added in the range of 1% by weight, the low calorie meat product having a fat content which is not more than 15% by weight when the product is a hamburger product, fat content at most by weight when the product is not a product of &quot; hamburger &quot;, with the proviso that <i) fat when the product is a product in which lean meat is fish meat does not comprise fats hardened and ·. i i &gt; dietary fiber is not manan of "Konjak".

The products according to the invention have essentially the same taste, texture, appearance and water binding capacity. as conventionally similarly prepared high fat meat products. The total proportion in low calorie products is preferably less than 12% by weight, more preferably less than 10% by weight, even more preferably less than 7% by weight, most preferably less than 5% by weight, and in particular less than 3% by weight. Lean ground beef can be derived from any edible animal species including mammals, birds, and fish.

In another aspect, low calorie meat products may be ready to cook or ready-to-eat meals or form part of them. Yet another aspect, the low calorie meat product can be pet food. The present invention further relates to a process for the preparation of a compound of formula (I). preparation of a low calorie meat product, which process essentially comprises the preparation of a mixture of ground lean meat substantially free of visible fat; a vegetable fat replacement ingredient comprising dietary fiber and starch in a weight ratio which is in the range of 1'-2 to 1 '1, the ratio of dietary fiber to the basis of the dry matter of the fat replacement ingredient at least 5% and the proportion of the starch being at least 50% of the dry matter of the fat replacement ingredient and whose fat substitution ingredient in the coherent mixture has or is capable of being rendered homogeneous in consistency essentially without sensory recognizable particles, said ingredient miscible with the other ingredients; optionally added salt; and optionally added water, in which mixture the proportion of substantially fat-free ground lean meat is in the range of 20 - 5% by weight, the proportion of the substitution ingredient being in the range of 5-80% by weight, the proportion of water added being added in the range of 10-50% by weight and the proportion of the added salt being added in the range of 0.1-4% by weight. To the resulting mixture is optionally added one or more other ingredients where the meat product mixture is obtained in which the proportion of the other ingredients is in the range of 1-15% by weight, followed by delivery of this mixture of meat product in packages and optionally subjecting the meat product mixture to a preservation and / or cooking treatment prior to or subsequent to its delivery into packages for obtaining the low calorie meat product having a fat content , is already at most 15 wt.%, where the product is a "hamburger" product, having a fat content of at most 10 wt.%, where the product is not a product of "hamburger", with the proviso that &lt;. i.e. &gt; fat when the product is a product in which the lean meat is fish meat does not comprise hardened fat, and dietary fiber is not mannan of &quot; konjafc &quot;.

In a further aspect of the invention, the present invention relates to a process for the preparation of a low calorie meat product, which process comprises as a first step the formation of an emulsion comprising a edible oil, water having a temperature of at least 50Â ° C and a powdered protein, and subsequent mixing of. emulsion with the ingredients as defined above, comprising the ratio of the. emulsion of the first step at most 5% by weight of the resulting blend.

DETAILED DESCRIPTION OF THE INVENTION

In one aspect the present invention provides a low calorie meat product comprising: a. &gt; a mixture comprising &lt; 1) lean meat which is substantially free of visible fats, its proportion being in the range of 20-95% by weight, calculated from the mixture, (2) a vegetable fat substitution ingredient comprising fiber and starch in a weight ratio which is in the range of 1:32 to 1: 1, the dietary fiber proprotein being at least 5% by weight of the dry matter of the fat substitution ingredient when determined as non-starch polysaccharides and the proportion of the starch being at least 50% of the dry matter of the fat replacement ingredient, which fat replacement ingredient is capable of having or being rendered homogeneous in consistency essentially without sensory recognizable particles in the blend, of said vegetable fat replacement ingredient in the range of 5-80% by weight, calculated from the mixture, in the b) optionally added salt, its proportion in the range of 0.1 - 4% by weight, calculated from the mixture, and c) optionally added water, its proportion being when added in the range of 5-50% by weight, calculated from the mixture, and d) optionally one or more other ingredients, the proportion thereof being in the range of 1-15% by weight of the meat product, the product having a fat content which is at most 15% by weight, when the product is a product of &quot; with a fat content of at most by weight when the product is not a product of "hammer" on the condition that (i) fat when the product is a product in which the lean meat is meat of fish does not comprise hardened fat and &lt; ii) dietary fiber is not mannan of &quot; konjak &quot;. it is preferred that the low calorie meat product essentially comprises all of the original water of the ingredients defined above the product. However, one or more of the ingredients may, prior to mixing, be subjected to treatments which result in a partial removal of the original naturally occurring water content present in the ingredients, such as cooking or freezing storage wherein 1-20% by weight of the original water content can be lost eg by evaporation or leaching. In the context of the present invention it is contemplated that the low calorie meat product essentially comprises all the original water content of the ingredients, said original water content of which gives the ingredients in the product at least -0% by weight, preferably at least 70% by weight % by weight, more preferably at least 80% by weight and in particular at least 90% by weight. 12

In one embodiment of the present invention tqp · hamburger &quot; of low calories. In the present context. q ts * ΓΑϊη ΓΑϊ 1 I, hamburger product &quot; means a meat product which comprises the ground ingredient which has a size of the dried meat. and parent titles that make it possible to form hamburger &quot; . . coherent, said particle size Hâ,,Hâ, â, ... â, € â, "â,ƒâ, â,,â, â, € â,ƒâ," â, "â, â," mm. When a mixture of product -mbuksp &quot; The ingredients are mixed without further grinding of the meat for a period of time sufficient to obtain a uniform distribution of the numbers in the &quot; hamburger &quot; coherent

Hamburgers &quot; industrially prepared, traditional Meat-breeding meat as the sole ingredient, typically in the fat of the beef range in the range of &quot; X 'sm psso. However, these &quot; hamburgers &quot; during cooking during cooking, i.e. due to melt leakage and in addition, the remaining fat content will contribute fat to a high calorie content of the products. In other types of hamoutgers &quot; a mixture of meat extenders such as vegetable Proteins, e.g. soy protein, added salt and seasoning ingredients have traditionally been prepared. By incorporation of these different meat ingredients, the proportion of meat is in the range of 60-80% by weight, calculated from the 9th product resulting from these &quot; hamburger &quot; is typically in the range of 18-25% by weight. The present invention provides products of &quot; hamburgers &quot; according to the invention. in which the products comprise only visible fat-free ground meat and &quot; the fat substitution ingredient defined above as well as products of &quot; hamburgers &quot; which in addition to. said ground beef è

The fat substitution ingredient comprises one or more ingredients selected from the group consisting of added salt, added water and other ingredients as defined below. Even if the preferred source of meat for the &quot; hamburgers &quot; for beef, other edible meat derived from other animal species may be used in &quot; hamburgers &quot; such as veal, pork and lamb.

In another embodiment of the invention there is provided a low calorie meat product wherein the blend is a coherent filling mixture. In the present context the term &quot; a mixture for coherent filling &quot; is used to denote a mixture of low calorie meat product which forms a homogeneously integrated mass in which ground meat is substantially free of visible fats and vegetable fat substitution ingredient during mixing are subjected to mechanical forces where the particle size or the ingredients are present. reduced to levels where these ingredients are no longer visually recognizable and where they may together with the added salt, added water and optionally other ingredients as defined herein, form the above defined integrated mass, which has a coherent homogeneous consistency essentially without visually recognizable particles. it is also understood that this. coherent structure of the mixture is retained during the cooking and storage of the final products. Typical examples of such blends for. are mixtures for the preparation of stuffed type products, sliced meat products, and spreadable meat products.

of C a r ne in comp roendem S 11) 15 ΐ ·····································

When sausage-type products, slice products and conventional one-spreads products. significant proportion of fat is produced, ingredients result in the formation of a mixture. 14 in the form of a protein-in-water emulsion. of stable fat. It has now surprisingly been found that a mixture for coherent filling as defined above can be obtained even if subtancialroent-and the whole fat is replaced by a vegetable fat substitution ingredient according to the invention. It should be understood that the physical nature of the low calorie filler mixture according to the invention differs fundamentally from the traditional fat water protein product emulsion.

Accordingly, in one embodiment of the invention there is provided a low calorie meat product, the product comprising; a) a coherent filling mixture comprising 30% fats in (1) lean meat substantially free of visible, its proportion being in the range of 20 weight calculated from the blend, (2) a vegetable fat substitution ingredient which comprises dietary fiber and starch in a weight ratio which is in the range of 1, to 1.1, the proportion of the dietary fiber being at least 5% by weight of the dry matter of the fat replacement ingredient when determined as non-starch polysaccharides &lt; PNA &gt;, and the proportion of the starch being at least 50% by weight of the dry matter of the fat substitution ingredient, wherein the fat replacement ingredient is capable of having or being rendered in a homogeneous consistency essentially without sensory recognizable particles in a coherent mixture, the proportion of said substitution ingreoience being 15 vegetable fat in the range of 5 - 80% by weight, calculated on the basis of the same, &lt; 3 &gt; salt added, its proportion being in the range of 0.1 -4% by weight, calculated from the blend, (4) added water, its proportion being in the range of 10-50% by weight, calculated from the mixture , and &lt; b &gt; optionally one or more ingredients, the product having a fat content which is not more than 10% by weight. It is preferred that the total fat content in the products comprising the resultant coherent filling mixture is less than 8 wt%, said proportion being more preferably less than 7 wt%, even more preferably less than 6%, still more preferably less than 5 wt%, most preferably less than 4 wt%, and in particular less than 3 wt%.

As defined above, the low meat products according to the invention comprise a vegetable ingredient as a fat substitution ingredient, the proportion thereof being calculated from the mixture in the range of 5 - 80%.

It is to be understood that the proportion of the desired vegetable ingredient in a particular product may depend upon the proportions of the dietary fiber and the starch of the selected vegetable ingredient.

In a preferred embodiment of the invention, the total amount of dietary fiber and starch present in the vegetable fat substitution ingredient is at least 5% by weight, calculated from the product. It is further contemplated that for the preparation of certain types of low calorie meat products even a minimum total amount of dietary fiber and starch may be desirable as at least 7% by weight or even more preferably at least 10% by weight.

According to the invention it is possible to provide low calorie meat products in which essentially all of the fat is replaced by a vegetable fat replacement ingredient as defined above, such that the resulting products have physical and the desired sensory characteristics associated with similar types of the conventionally prepared high fat meat products have addition, it can be contemplated that due to their significantly reduced fat, co-ester and calories content and optionally the reduced salt content, the meat products according to with the invention are nutritionally more favorable especially for consumers who are prone to the development of cardiovascular lesions or who are desirous of maintaining or reducing their weight. In addition, it may be considered advantageous by many consumers that the products as described herein may be prepared with a reduced content of chemical additives, such as phosphates or anti-oxidants which are commonly used in conventional high calorie meat products having a high fat.

Low calorie meat products according to the invention have the desired characteristics regarding texture, taste, taste, cooking yields, freezing and thawing stability, and appearance associated with similar conventional high fat meat product types.

In the present context, the term &quot; total energy calories &quot; according to the invention is understood to mean that the metabolised amount contained in the meat products 17 is significantly reduced when compared to the energy content of traditionally prepared meat products. Therefore, the energy content of a food product derives primarily from its protein, carbohydrate and fat content. However, the contribution of the fat part of a food product to the total energy content relative to the other ingredients is per unit weight more than double. Accordingly, the proportion of fat e.g. in meat products is very decisive for the energy content of the products, whose energy content is generally indicated as calories or .Joules per unit weight. In industrialized western countries like the United States, fat in an average diet contributes about 40% of the total energy taken. it is recommended by nutritionists that this contribution should be reduced to at least 30%.

In low calorie meat products as defined above, the fat content is reduced to such an extent that the total energy content can be reduced to less than half, preferably about one third of the energy content of the fat products. Meat preparations conventionally have a fat content, typically ranging from 2-5 to 50% by weight. The low calorie meat products according to the present invention have a total energy content of less than 700 KJ / 100 g, more preferably less than 500 KJ / 100 g, and in particular less than 400 KJ / 100 g. The contribution of the fat content of the low calorie meat products according to the invention to their energy content is less than 50%, preferably less than 40%, more preferably less than 30% and in particular less than 20%.

Examples of resulting ingredient formulations in meat products having indicated low desired calorie levels are given below. It will be understood that the contribution of aciual energy from the fat will depend on the amounts and types of the other ingredients in a given meat product. In the present context, the term &quot; low calories &quot; is used especially for the description of meat products having a total fat content (w / w) of less than 15%, preferably less than 10%, more preferably less than 7%, and in particular less than 3% %.

Characteristics of Vegetable Fat Substitution Ingredient

In order to obtain a low calorie meat product comprising a blend as defined above it is essential to select a suitable vegetable fat substitution ingredient which imparts sensory and physical characteristics to the low calorie meat products essentially of the same nature as those of the similar traditional high fat meat. The vegetable fat replacement ingredient according to the invention may be a fiber or a mixture of ingredients comprising dietary fibers, the proportion of at least 5% by weight of the dry matter of the fat substitution ingredient and the starch whose proportion is at least 50% by weight of the dry matter basis of the fat replacement ingredient. In the vegetable replacement ingredient the dietary fiber and starch weight ratio is in the range of 1:32 to 1: 1, with a preferred range of 1:20 to 1: 2, a more preferred range of 1: 15 to 1 : 3 and the most preferred range being from 10 10 to 1: 4.

A vegetable ingredient according to the invention has or is capable of being made into a homogeneous consistency without sensory recognizable particles, is substantially fat free and has a neutral taste and color so as not to affect the desired sensory characteristics of the resulting meat products. In the present context a neutral taste means that the taste of the fat replacement ingredient even when present in a higher calorie meat product at a higher ratio as defined above does not affect the resulting taste 13 of the products in such a way that when tested meat low calorie meat said products of a test panel according to the invention low calorie meat sensor 1 can not be recognized as having a less acceptable taste than similar high fat meat products.

Another feature of the fat replacement ingredient is that it is miscible with the other ingredients in such a way that a coherent blend is obtained. The term &quot; miscible &quot; is used to describe when the fat substitution ingredient is mixed with the other ingredients of the coherent blend, a homogeneously integrated soft mass is formed and in which coherent mixing all the added water has been stably absorbed. The fat and starch-containing fat substitution ingredient when used for the preparation of low calorie meat products in the amounts defined above which confers the desired characteristics prior to the products is first distinguished on the basis of the quantity and the physical and chemical properties of dietary fiber and starch contained therein.

Carac ter 1 st i cas; of the starch component of the fat replacement ingredients

Starch is a highly nutritional carbohydrate, which occurs naturally which is the reserve of carbohydrate or the Piantas. - 20 -

Starch occurs in the plant material in the form of white granules, usually formed by both linear polymer (amylose) and a branched polymer (amylopectin &gt; Starches of different botanical origins exhibit differences in their physical characteristics and chemical composition. of starch of the grains such as rice and maize vary from 3 to 20, one in relation to the average size of its larger diameter, and those of roots and tubers such as tapioca, arrowroot, or potato between 10 and 100 æm . Thus, as examples, rice starch has an average granule size of about 4 μm, one corn starch one of about 14 μm and one potato starch one of about 100 μm. Starch granules progressively swell in water to the extent that the temperature is increased. gamma. of S0 - 70 ° C. This phenomenon of swelling is an indication of the binding of water to the starch. Above this temperature level the granules cause gelatinization whereby a paste or sol is formed. In general, small granules swell and geiatinize more slowly and a. a higher temperature than the larger granules. The structure of the individual granules can be destroyed by mechanical means. After rupture, the granules tend to swell even in cold water. Larger granules such as those of potato starch are more brittle than the small grains of e.g. rice starch. Starches which have been pregelatinised by heating treatments and subsequently dried as commercial starch products swell and gel rapidly at temperature levels below those indicated above for untreated starches.

In addition, starches of different botanical origins may vary in their chemical composition. Thus the distribution between amylose and amylopectin may vary and the lipid content may be different. In the latter aspect there is a different characterisability between starch in grains and starches derived from tubers and roots. In starch grains the amyloease is in the form of a 1-amylose complex whereas in starches of tubers and

of roots the amounts of iipids are insignificant. Thus, wheat starch contains 0.23% of extant ether components whereas potato starch contains only 0.12%. The relatively high Iipid content of the starch in grains may have a support in their technological properties, eg in relation to their use as water-binding ingredients in meat products, since it has been described that degreasing agents of these starches enhance their capacities of water binding and the powers of intumescence (Loreenz et al., 1983, Starch / Starke, 35, 123-123).

On the basis of these physical and chemical characteristics of the different botanical forms of the natural starch it is contemplated that a vegetable fat replacement ingredient particularly suitable for the preparation of low calorie meat products according to the invention contains starch which is in the natural form comprising granules having an average size in the range of about 10-200, one, preferably in the range of about 50 Âμm, and which is substantially free of fat. The term &quot; substantially free of fat &quot; in this context indicates that the total amount of the extractable ether components of the starch is less than 0.15% by weight.

Starch or fractions of starch, amylose and amyophytin may be modified by heating with or without the addition of chemical reagents. This treatment may result in starch products having proportions useful in the present invention. As an example, the treatment of starch with acids such as sulfuric acid causes its partial hydrolysis, whereby starches which "gently boil" are obtained. Starches can also be oxidized, e.g. by treatment with hypochlorite, whereby chlorinated starches are produced.

In addition, starch derivatives may be useful components of a fat replacement ingredient according to the invention. Such derivatives may be starch esters such as acetates and carbamates of starch or their fractions or starch ethers such as hydroxy alkylamido. In the context of the present invention the term &quot; starch &quot; is understood to include modified starches or modified starch fractions as defined above, as well as the previously defined starch derivatives.

When subjected to physical or chemical treatment the starch can be degraded to smaller molecules of various sizes, e.g. as a result of hydrolysis. Starch may be hydrolyzed by chemical treatment with organic or inorganic acids or bases. In addition, starch hydrolysis may be the result of treatment with starch hydrolyzation enzymes such as amylases or glucanases. An example of a chemical or enzymatic starch hydrolyzate which is useful in the industry is a poorly tolerated one. This term is used to describe a product comprising a mixture of oligosaccharides and polysaccharides resulting from chemical or enzymatic hydrolysis of the starches. A typical malto-dextrin product contains less than 5% by weight of disaccharides and trisaccharides and about 9-5% by weight of higher saccharides. In the context of the present invention the term starch is understood to include maltodextrin as hereinbefore defined.

During their experiment the present inventors have discovered that attempts to substitute fat in meat products with maltodextrin alone have not been successful since these products do not have the same consumer acceptable sensory characteristics as those of high fat meat products. However, when a mixture of malto-dextrins and dietary fiber in weight ratios equal to those defined hereinafter for useful mixtures of starch and fiber

dietary fat is used for fat replacement * The resulting low calorie products have essentially the same taste * Texture and appearance as similar high fat meat product types. Therefore a mixture of malt-odextrin and dietary fiber is an interesting vegetable fat replacement ingredient in low calorie meat products according to the invention.

Plant materials which comprise at least 50% by weight of starch in the dry matter are suitable as fat substitution ingredients according to the invention. However, in particular low calorie meat products it may be preferred that the proportion of starch is at least 60% and even more preferred that it is at least 70%. However, it should be understood that the addition of plant materials comprising a proportion of starch in the dry matter have acceptable physical and sensory characteristics according to the definitions defined above.

Potato starch has several characteristics which makes it particularly suitable for the preparation of low calorie meat products which involve the preparation of a mixture of coherent meat product. In such mixtures, the water binding capacity is an essential factor. In order to form a soft coherent blend which binds the orignal and strongly added water, sufficient amounts of substances or ingredients having binding activity should be present. The meat itself contains a water binding component, e.g. mynia M i os ion is extruded during the mixing process when the salt is present. In various types of meat product formulations this natural water binding system is not sufficiently effective, therefore additional water binding agents are added to the blend. These binding agents of

Water may e.g. be albumin, gelatin, selected from hydrocolloids, e.g. cereal flour, starch, or collagen.

Potato starch has a higher water binding capacity than any starch because it has the least degree of association between the starch molecules. For this reason potato starch has been used in conventional high fat meat products to assist in the attachment of mare in small amounts, usually in the range of 1 to 5% by weight of the meat product. It is to be understood that this known use of potato starch as a water-binding ingredient in the preparation of meat products is by no means comparable to its use in the context of the present invention. When used in high fat meat products, potato starch is not understood as fat replacement even if it is to be understood that no addition of ingredients in the high fat meat during and after the high fat base mix will result in an indirect reduction. of the final fat content gives the amount of any other added ingredient.

Characteristics of the dietary fiber component of fat replacement ingredients

During their experiment the present inventors have discovered that the fat substitution by a vegetable ingredient essentially comprising starch or maltodextrin does not regularly result in low calorie meat products having the above desired physical and sensory characteristics. However, these characteristics have been consistently achieved when a vegetable fat replacement ingredient has been used which in addition to the starch in a proportion of 50% or more of the dry matter comprises at least 5% dietary fiber in its dry matter. A dietary fiber ratio: weight starch

Particularly useful in the fat replacement ingredient is in the range of 1:20 to 1: 2, preferably in the range of 1; 15 sec. 1: 3 and more preferably in the range of 10: 1 to 1: 4.

Essentially all plant materials contain dietary fiber, particularly in their cell walls. In the present context dietary fiber is used to describe a plant material which resists digestion through human enzymes.

Dietary fiber is a generic term that includes a unique number of chemical structures and characteristic physical properties. The main components of dietary fiber are the major structural components of plant cell walls: cellulose, non-cellulosic polysaccharides, primarily hemicellulose and pectic substances, and cinnamon. All components of non-lignin dietary fiber are non-starch polysaccharides (PNAs). The term PNA is often used as a practical indication of the dietary fiber content of a plant material. However, it should be noted that PNA does not include lignin. Cell walls of immature plants consist of about 25% cellulose, 60% non-ceylulose polysaccharides and a trace of lignin, while mature cell walls contain approximately 30% cellulose, 43% non-cellulosic polysaccharides, and 17% % lignin.

In the present context, the term "dietary fiber" includes natural and synthetic polysaccharides such as pectin, carrageenan, gums (including gum arabic, locust bean gum, guar gum, tragacanth gum, karaya gum), mucilages, polysaccharides such as alginate, and modified cellulose including aliphatic ethers such as methyl and ethyl ethers, hydroxy-ethers substituted as hydroxy propyl ether,

methyl ether, hydroxyethyl ether, carboxymethyl ether, hydroxymethyl ether and mixtures of these ethers.

A particular type of dietary fiber, viz. &quot; konjak &quot; which has a very high glucomannan content of more than 80% by weight dry matter) has been indicated as a freezing agent for certain food products. However, this fiber product is not useful in the present invention as a component. of dietary fiber in a vegetable fat replacement ingredient. When e.g. mannan of &quot; konjak &quot; is mixed with ground meat and subjected to gelation before or after mixing the consistency of the resulting product is seriously altered due to very high viscoelasticity. In addition, it is known that the water retention capacity of &quot; konjak &quot; detects itself significantly when a gel or a meat product comprising such gel is frozen and thawed, whereby the gel becomes a spongy substance. It has been suggested to solve these problems by adding mannan from &quot; konjak &quot; alone or in combination with a carbohydrate substance in meat product formulations in the form of a strongly alkaline gel or paste having a pH in the range of 3.0 to 10.4. Depending on the amount of the &quot; konjak &quot; added as an addition will result in a pH increase in the meat product which is in the order of 0.5. However, these additions of strongly alkaline substances to meat products are not permitted in most countries. Finally, it should be noted that the incorporation of such alkaline ingredients into meat products may result in aberrant organoleptic characteristics of the meat product. Finally, a process for the preparation of a meat product which comprises the preparation of a meat product of a &quot; konjak &quot; alkali will be inconvenient and even less effective in the cost of the process according to the invention. By the previous reasons the manano of "konjak" is not part of the present invention. 27

Common sources of dietary fiber are! cereals, especially paranchymatous endosperm, and seed coatings; fruits and vegetables, especially parenguimatous pulp, partially-vascularized vascular tissues, and cutinized epidermal tissues, and seeds of parenguimatous cotyledons and thickened endosperm walls. The proportion of dietary fiber in plant materials varies according to the botanical species and to the maturity of the plant. Examples of potatoes which contain about 2.5% by weight corresponding to about 11.6% by weight on a dry matter basis and carrots containing about 2.1% PNA on a fresh weight basis corresponding to about 18% by weight , 3% by weight on a dry matter basis, and dry materials such as soybean meal and dried peas which contain about 14% and 19% respectively of PNA on a dry matter basis. Among the cereal materials, the white wheat flour has a F'NA content of about 3.3%, whole wheat flour one of about 10.4%, and wheat bran one of about 41.7% %, all values being on a dry weight basis. The proportion of PNA in the brown rice dry matter is about 2.1% by dry weight.

Dietary fibers have a number of physical properties which alone or in combination in the presence of a high proportion of starch may contribute to their futility as a component of a fat replacement ingredient. From the technological point of view two major groups of dietary fiber components can be distinguished; gt; water-soluble components including gums, pectins, carrageenans, mucicens and alginates. These components are widely used in the food industry as thickening, freezing agents or stabilizing agents because of their. (2) substantially insoluble water-soluble dietary fiber components including hemicellulose and cellulose. A common feature of water insoluble dietary fibers is their ability to swell when mixed with water. This intumescence property is also referred to as water retention ability which indicates the amount of water that can be absorbed in the fiber. An important property in relation to this is hydration capability which i.e. is a function of a t-ri-dimensional fiber structure. Hydration capacity is reflected in a high water retention capacity. Particularly useful commercially insoluble water-soluble dietary fiber products useful in the present invention include pea fiber, potato fiber, tapioca fiber, beet fiber and cereal meal.

Both groups of dietary fiber as defined above are useful as components of a vegetable fat substitution ingredient according to the invention. Examples of use of both groups are given below. The use of fat substitution ingredients comprising a dietary fiber ratio in the range of 8-12 wt% of dry matter results in meat products of desired quality. However, consumer preferences as to the texture and consistency of meat products can vary considerably in different market places. Since the proportion of dietary fiber may influence these product characteristics an appropriate proportion of the dietary fiber in the fat replacement ingredient may vary considerably. it is considered that in general a minimum proportion of 5% PNA of the dry matter of the fat replacement ingredient is required for obtaining an optimum low calorie meat product. However, it is not excluded that a small proportion of PNA in a mixture satisfies satisfactory quality of some meat products, it is contemplated that a proportion of dietary fiber of less than 5% PNA in the fat substitution ingredient may be appropriate in product types where food additives belonging to the group of compounds defined above as dietary fiber are used as additional ingredients, it is considered that dietary fiber type additives in such products in addition to their specific effect as a food additive may when added to the coherent mixture contribute to the obtaining a low calorie meat product having the foregoing desired characteristics. In other types of low calorie meat products a proportion of considerably high dietary fiber may be appropriate, as high as 15% PNA. Dietary fiber may be in the natural form whose term indicates that it is present in the naturally occurring state and has not been modified by chemical processes as a substitution of some proportions with others; treatment with acids, bases or enzymes; or esterification.

Vegetable fat substitution ingredients useful according to the invention The vegetable fat substitution ingredient according to the invention may be a natural non-fractionated plant material having a water content of at least 70% by weight ie fresh material in which the natural relative composition of the components has not been modified. These fresh plant materials include plant fruits such as pumpkins. Natural non-fractionated vegetable fat substitution ingredients according to the invention are selected from plant tubers materials such as potatoes and plant root materials such as tapioca roots, cassava roots and arrowroot. This material

Unfractionated fresh plant can be used as a fat replacement ingredient without any pre-treatment. However, it is considered that the pre-baking of the material is advantageous over obtaining an appropriate coherent blend. it is contemplated that i.a. the intumescence of the starch resulting from the treatment increases the water binding capacity of the fat replacement ingredient significantly. The appropriate time / temperature conditions for pre-baking vary according to the type of fat replacement ingredient and the type of meat product to be prepared. As one example, peeled potatoes are precooked by boiling in the air for about 20 minutes or in a pressure oven for a period of time sufficient to obtain the same delicacy as those obtained by the pre-air boiling.

It may be advantageous to have a pre-cooked or raw ground crushed non-fractionated plant material prior to preparation of the blend. As an example, cooked potatoes may be added in the form of bulk or ground potatoes which e.g. may be prepared by mixing the cooked potatoes with all or a portion of the added water. The appropriate temperature of a suitable fresh non-fractionated plant material as a cooked potato ingredient when added to the blend may vary according to the type of product to be prepared. With some types of products it is advantageous to add the cooked fat substitution ingredient to a temperature in the range of 0-25øC, while with other types of products as a paste product, the cooked ingredient is added while still hot .

When the selected fat substitution ingredient is a natural unfractionated plant material as defined above, a particularly useful proportion in the coherent mixture is in the range of 10-70 wt%, preferably in the range of 15-50 wt% in weight and more preferably in the range of 20-50% by weight.

In one embodiment of the invention the vegetable fat substitution ingredient may be a dry plant material having a water content of at most 20% by weight. When such a dry material is used the amount added in the blend has to be increased essentially relative to the amount required when a fresh plant material is used. In general, the extra required amount of added water corresponds to the difference between the water content of a fresh plant material and that of the dry fat substitution ingredient. When the selected vegetable fat replacement ingredient is a dry ingredient as defined above, a preferred useful ratio in the coherent mixture is in the range of 5-15 wt%, and more preferably in the range of 5-10 wt%. of cereal

A dry vegetable fat replacement ingredient suitable for use in accordance with the invention may be a non-fractionated plant material selected from tubers, root crops, cereal grains and seeds of dicotyledonous plants having in their dry matter a starch content of at least 50% by weight and a dietary fiber content of at least 5% by weight. Examples of such materials include: dried potatoes, lentils, wheat grains, rye grains, barley semolina, and whole wheat. It should be understood that dry plant materials may be dehydrated, precooked and / or divided into fine particles before they are used in order to obtain a coherent mixture wherein the fat replacement ingredient occurs without sensory recognizable particles. When a dry non-fractionated natural plant material selected from cereal grains and plant seeds

dicotyledones is used as a fat replacement ingredient according to the invention may preferably be in the form of particles having a larger diameter at most 2 mm. As hereinbefore defined the fat replacement ingredient according to the invention is an ingredient that when present in the blend is the cape? of having or being made into a homogeneous consistency without sensory recognizable particles. This feature is understood to be a requirement for the high calorie meat product to have a consistency which can not be distinguished from that of a like product having a high fat content. A vegetable ingredient having a water content of less than 20% by weight and selected from cereal grains and dicotyledonous seeds having a particle size greater than 2 mm as oat flakes may not be rendered homogeneous in consistency when certain conventional mixing procedures are used.

From a manufacturing point of view it may be particularly advantageous to use a fat replacement ingredient having a water content of at most 20% by weight as hereinbefore defined which is a mixture of dry isolated starch and dry isolated dietary fiber. it is possible to form a compound of such starch / dietary fiber mixtures which when used as fat replacement ingredients according to the invention results in low calorie meat products having the characteristics &gt; physical and sensory characteristics. Particularly useful starches for these compacted fat replacement ingredients are grain flour starches such as corn starch, potato starch and tapioca starch. In general, commercial starch products were not subjected to treatment under intumescence conditions. However, it may be advantageous to use starch which before the compaction has been precooked and / or subsequently dried.

In this context dietary fiber products are fiber potato, potato pulp, oat fiber, pea fiber, bean fiber, tapioca fiber. As used herein, potato pulp is synonymous to describe the part of a potato which remains when it has been partially extracted from raw potatoes in a process of manufacturing industrial potato starch. A typical composition of industrially prepared potato pulp is as follows: 30% Starch, 25-30% cellulose, 10-15% hemicellulose, 15% pectic substances, 5% ash, and 5% protein.

In a particular embodiment of the invention the fat replacement ingredient is obtained by supplementing a natural non-fractionated plant material in which the dry matter ratio of dietary fiber is less than 5% by weight and / or wherein The dry starch content of the starch is less than 50%, with a sufficient amount of isolated dietary fiber and / or isolated starch to result in a vegetable fat substitution ingredient of the invention.

As an example, carrots having a high dietary fiber content but a low starch content can be supplemented with a sufficient amount of an isolated starch material. Also, polished (white) rice and brown rice which are grains rich in starch but with a dietary fiber content of only about 0.8% and about 2.4% by weight, respectively, may be useful as the starch component of a fat replacement ingredient useful in accordance with the invention when supplemented with one or more dietary fiber components as hereinbefore defined. When a mixture of c.u. and a dietary fiber component as the fat replacement ingredient. It is preferred that at least raw rice be fished prior to addition to other ingredients of the blending component. It may be convenient to use rice

pre-boiled or pro-boiled since the boiling time in plant production is signifi- cantly reduced.

When traditional high fat meat products are prepared it is common to add dietary fibers and starch which contain ingredients eg in the form of cereal flours and potato starch as auxiliary ingredients in small amounts as 2-3% by weight, calculated from product, its main role being improved absorption of added water. Such ingredients may also be added to low calorie meat products according to the invention. It is to be understood that when these ingredients are present they form part of the vegetable fat substitution ingredient as previously defined.

In order to obtain low calorie products according to the invention having a desirable life of their own it is essential that the vegetable fat substitution ingredients have a low content of contaminating targeting microorganisms. it is therefore required that the ingredients before being used in the production have been subjected to a physical and chemical decontamination treatment resulting in a desired low level of microorganisms. Examples of decontaminating treatments are mechanical removal of bound soil, removal of other layers, washing, heating treatment, treatment with decontaminated gases such as ethylene oxide and ionization irradiation.

When used according to the invention the ingredients containing dietary fiber and starch as defined above satisfy all the requirements of a suitable fat replacement ingredient. The taste and taste of the previous fat replacement ingredients and their color are neutral, for this reason they can constitute proportions

relatively high levels of low calorie meat product formulations without adversely affecting the desired taste and taste associated with meat, seasonings, and spices. It will now be appreciated that the amounts of seasonings and spices can be reduced considerably in the meat products prepared according to the process of the invention with respect to the high fat meat products, it is contemplated that this surprising effect can be harnessed for the reduction of fat content which generally dims the intensity of taste and palate counteracted by the addition of regulating ingredients.

In addition, vegetable fat replacement ingredients have desirable technological characteristics when applied in accordance with the invention. The ingredients bind with the meat and other ingredients including added water to provide a coherent meat product mixture resulting in a texture, appearance, cooking yield, and freezing stability of the finished meat product which is at least equivalent to that which may be obtained for high fat meat products. It is further discovered that the water binding activity of the fat substitution ingredients is so pronounced that the addition of conventionally used water-binding agents as phosphates can be reduced or omitted. According to a further aspect of the present invention there is provided a method for preparing a high fat meat product in a low calorie meat product prepared in accordance with the invention. subs +. i was x = - - t has a t. with a homogeneous sensor that is free of particles with low particle size

The amount required of the vegetable fat substitute ingredients as defined above depends on the type of the meat product particle to be determined in accordance with the invention. be prepared from the maximum allowable cost price, and the amounts and characteristics of the other ingredients which include the additional ingredients defined below. As explained above, the compositions of the fat substitution ingredients vary considerably in particular in relation to the contents of starch, fiber and dry matter. Accordingly, the required amount of the vegetable fat substitution ingredients may also vary according to the composition of the selected fat replacement ingredient. As an example, the same technological features and the quality of a particular low calorie meat product can be achieved with two different fat replacement ingredients used in different proportions. The meat ingredient of low calorie meat products

In the meat product mixture as defined above the proportion of substantially fat free ground lean is in the range of 20 - 3-5% by weight calculated from the blend, preferably in the range of 25-70% by weight, and in particularly in the range of 30-50% by weight. In the present context meat is defined as animal tissues predominantly consisting of muscles and / or edible remains of the group of organs consisting of liver, kidneys, spleens, famous, or pancreas, said tissues of the animals having a substantially water content as the mare content of the tissues when present in the living animal. The meat can - 37 -

be selected from any species; in which the meat is considered to be edible according to the cultural and religious traditions. In order to be suitable for use according to the invention the meat must be lean and substantially free of visible fats. When the low calorie meat product is a pet food meant to feed carnivorous pets such as dogs and cats, less valuable meats may be used including debris products that are generally less acceptable as human food products such as intestines, stomach , genital organs or respiratory organs.

In the food industry the term &quot; lean &quot; is generally used to describe meat that predominantly comprises muscle tissue that is attached to connective tissues and varying in smaller proportions of fat surrounding it bound. It should be understood that the degree of thinness can vary considerably. However, as used herein, lean meat is meant lean meat which essentially comprises rests or muscle tissues with associated connective tissues and from which the natural fat surrounding them has been macanically removed and cut to an extent where essentially all visible fatty tissues were removed. However, it should be understood that meats having a fat content that, while the proportion of meat in a particular product formulation is taken into account, results in a total fat content of meat product which is in the range defined above, are included in the within the scope of this invention. However, most animal muscle tissues contain fat in the Cintracellular cells) and embedded between the muscle cells &lt; intercellularly). The content of this &quot; internal fat &quot; which can not be removed by mechanical means typically constitutes 1-10 weight percent, depending on the level of the animal species, the age and the dietary conditions of the animal.

and the anatomical location of the particular muscles. It is to be understood that the internal fat is included in the term &quot; lean meat substantially free of visible fat ". The meat thus defined may be used under crude conditions or, where appropriate in the preparation of a particular type of product, the meat may be cooked prior to the preparation of the meat product mixture as necessary by a suitable baking procedure , frying or cooking pressure. When cooked, the meat ingredient may have any temperature between 0 ° C and 100 ° C, or may even be in a freezing state. It is essential to obtain a coherent mixture that the meat when added has been milled into particle sizes allowing an effective mixing process during which further grinding can take place. The milling may be accomplished by knife cutting or grinding in a suitable milling apparatus where the particle size is reduced to S mm or less. It is considered in essence that the ground meat is not at any stage subject to complete or partial dehydration since it is well known in the art that dehydrated meat when reconstituted. it does not acquire the desiccated meatic desires as the water-binding capacity.

The proportion of lean lean meat substantially free of visible fats in the low fat mixtures of the foregoing is in the range of 2C - 95% by weight, the present ratio being dependent on the type required of the meat product and the like. maximum cost price allowed. Meat for a particular meat product may in each case be selected from a single animal species a muscle tissue / resins or different muscles and / or tissues from remnants of the selected animal species -

may be used while in other cases it may be desirable to use a combination of carnos of more than one species of animals in a meat product according to the invention. Said added water which may be ordinary tap water, mineral water or water where the meat or vegetables have been cooked, whereby low molecular weight taste substances, minerals and vitamins dissolved therein are provided to the mixture. As an example potato cooker liquor can be used. It may be advantageous to keep the temperature low in the mixture during mixing. Cooling the mixture can be achieved by adding all or part of the water to ice, preferably in the form of broken ice. According to the invention the proportion added in the process is in the range of 10-50 wt%, preferably 15-40 wt%, and in particular 20-35 wt%, the current ratio depending on the type of product and the maximum cost price pointed to it. The salt ingredient of low-calorie meat products

In the present context the term &quot; salt added &quot; is meant to mean a food grade composition essentially comprising sodium chloride and additional salts or a food grade composition comprising one or more alkali metal or alkaline earth metal salts, the compositions comprising other non-sodium salt have essentially the same salty taste as sodium chloride. A usual term of a salt composition which essentially comprises sodium chloride is ordinary salt.

Salt as defined above is added to. Meat products for several f i ns: it is increasingly used in the preparation of meat 40 myosin whereby the water connection is increased. Furthermore, the addition results in a salty taste which is preferred by most consumers, and finally the presence of the salt in meat products has a preservative effect due to the partial or complete inhibition of microorganisms from dehydration. According to the present invention the coherent mixture comprises added salt in the range of 0-4 wt%, and in particular in the range of 1-2 wt%.

For some meat products it may be advantageous to add salt as defined above with the supplementation of nitrides and / or nitrates e.g. in the form of alkali metal salts such as nitrates and / or potassium and sodium nitrates. In the meat industry these salt compositions are referred to as &quot; cure salt &quot;. The nitrides and / or nitrates added have a particular preservative effect against anaerobic microorganisms such as Clostridium botuli num. In addition, the presence of nitrites and / or nitrates in red fall products assist in the conservation of. natural red color of these meats. The proportion of the nitrides and / or nitrates in curing salts is suitably in the range of 0.5-2.0% by weight. Thus, salts and curing agents used in the specific oxidation moieties of the present invention contain 0.6% by weight of the sodium nitrite.

While it is generally desired for the reasons stated above, the incorporation of a certain proportion of ordinary common salt into formulations of meat products, a. high dietary incorporation of sodium ions in the form of common salt may be a matter of considerable health concern. In industrialized countries the incorporation of sodium ions into the daily diet is significantly higher than is physiologically necessary and desirable and at the same time the proportion of the other cations such as potassium is often less than its recommended incorporation. This disproportionate cation composition in the diet is generally imputed as a further addition of common salt in food products and to the fact that eg grain products become more refined so that especially the potassium content in the general diet is reduced considerably, it is considered that this disproportionate cation composition can lead to cardiovascular lesions such as hypertension and degenerative diseases. There is therefore a need to reduce dietary sodium uptake and / or an increase in potassium uptake.

One approach to meet this need is to reduce the common salt content in meat products. It has been discovered by the present inventors that it is possible to obtain low calorie meat products according to the invention in which the proportion of common salt is lower than those typically used in high fat meat products essentially without the disadvantages of the above-mentioned effects of the added common salt including the salty taste. In addition to this the substitution of fat by a vegetable ingredient which contains dietary fiber / starch may contribute considerably to the correction of the composition of the disproportionated dietary cations, whereas the fat substitution ingredient is a product having a high proportion of potassium relative to fat. As an example, potatoes contain about 400 mg of potassium / 100 g whereby the fat content of pork is only about 25 mg / 100 g.

Another approach to satisfy the desire to reduce the sodium content in the present low calorie meat products is to add food grade salt compositions having an acceptable salt taste in which most or at least a portion of the sodium ions was replaced by other sections. Such food grade salt compositions having a reduced sodium content may be referred to as a

replacement of common salt. The cations of such compositions may be selected from alkali metals such as potassium and / or alkaline earth metals including magnesium and calcium. The catifies are added in the form of organic salts such as lactates or tartrates or as inorganic salts including chlorides and sulfates. It should be understood that the exact composition of such salt compositions reduced in sodium content to. be used in accordance with the invention may vary infinitely depending upon. selected composition of the particular product and consumer preference in particular market locations.

Food products for pet animals with cages

In one embodiment of the present invention, the low calorie meat product is a low calorie pet food product. In this context, the term pets is used to designate carnivorous animals as dogs and cats. There are some significant differences between the compositions of meat products for human consumption and food products for pets. The most industrially prepared pet food products are total meal products, and their composition should be balanced to cover all nutritional requirements of the pet in question. In addition, food products for whole-meal pets have a relatively low fat content. Thus, as an example, a composite

for the preparation of meal preparations at the physiological pH of the range of 7.0 to 13.0 wt% ; fat 4.0-0.0 2.0 - 7.0%; to 71, - 84.5% and cm2 to z2 in the hard ranges in the controlled ranges for the total energy content of the product and ex 0%, carbo -hydrate 3.04. However, it was not possible to determine the difference between the two variables.

for developing dog food compositions having a reduced fat content relative to the foregoing proportions.

An important requirement for pet food products is a high degree of acceptance by the pet. In the pet food industry, the products are therefore normally tested by a panel of animals in question to test whether the product has desirable acceptability. In the context of the present invention, it should be understood that low calorie meat products being food products for pet animals when they are tested in acceptance studies as commonly used in the industry have the same, acceptance of products in which fat was not substituted by a fat replacement ingredient as defined herein. slaughtering rate i ndús t r i a. The main contribution of the fat content of the pet product originates from products containing protein and fish debris ingredients such as, throats, livers, poultry carcasses and fish carcasses. The fat content of such raw mate- rials can vary considerably. Thus, the sour content of chicken carcasses as such may vary in the range of 8-35% by weight and the pig-tongue content in the range of 3-9% by weight. It is not possible to remove this fat content mechanically.

In addition to the present and the invention, a production product of low calories ranging from one to 11 μm for animals of the invention is comprised of asbestos- at 1% for animals of the month in which carcasses are not free of visible viscera 1 is an undetermined number of animals that are registered for to have a fat content so that when the ingredients are added to the blend in the proportions defined above it results in a pet food product having a fat content which is at most 10% by weight, preferably at most 7% % by weight, more preferably not more than 5% by weight, even more preferably not more than 4% by weight, even more preferably by not more than 3% by weight, most preferably not more than 2% by weight and particularly not more than 1.5% by weight.

Process for the preparation of low calorie meat products

A further aspect of the present invention relates to a process for the preparation of a low calorie meat product, said process comprising; 1) preparation of a mixture of lean ground beef subs- tantially free of visible fats; a vegetable fat substitution ingredient comprising fiber, dietary and starch in a weight ratio which is in the range of 1.32 a. 1 ; 1, the proportion of dietary fiber being at least 5% by weight of the dry matter of the vegetable fat substitution ingredient when determined as non-starch polysaccharides (PNA &gt; and the proportion of the starch being at least 50% of the dry matter of the ingredient wherein said fat substitution ingredient is capable of having or being rendered in a homogeneous consistency essentially without sensory recognizable particles, said ingredient being miscible with the other ingredients, optionally salt added, and optionally added water, in which mixture, 95% by weight,

(a) the proportion of lean lean meat substantially free of visible fats is in the range of 5% to 80% by weight, (c) the proportion of added water is in the range of 10-50% by weight, (d) the proportion of salt added when added is in the range of 0.1 - 4% by weight, the blend, when the low calorie meat product to be prepared is a A mixture of a vegetable oil, the amount thereof being in the range of 0.5-3%, calculated from the coherent mixture, water having a temperature of at least 50 ° C and powdered protein to obtain a first premix in the form of an emulsion,

(I) and (ii) are added to said lean meat emulsion substantially free of visible fats, vegetable fat substitution ingredient, added salt, and added water, the total proportion of the ingredients being added being at least 55% by weight of the ingredients of (i) and &lt;. (i) and (ii) in such a way that a second premixture is obtained. said second premix comprising said coarse particles of meat and the fat substitution ingredient having a mean diameter of at least 5 mm, and 4b if necessary milling of the second premixture by passage of the mixture through a high speed mill, to obtain the blend, 2) optionally addition to the mixture of one or more other ingredients, where a mixture of meat product results, wherein the proportion of the other ingredients is in the range of 1 - 15% by weight, preferably in the range of 2-12% by weight and in particular in the range of 3-10% by weight, 3) distributing the resulting meat product mixture in suitably sized packages, and 4) optionally subjecting the mixture of the meat product to a preservation and / or cooking treatment prior to or subsequently to its distribution in suitably sized packages, in order to obtain the meat product low calorie fat having a fat content which is not more than 15% by weight when the product is a hamburger product having a fat content of not more than 10% by weight where the product is not a product of &quot; hamburger &quot;, with the proviso that i &gt; fat when the product is a product in which lean meat is fish meat does not comprise hardened fats and (ii) dietary fiber is not mannan of &quot; fconjak &quot;.

As defined above, the invention in one aspect provides a meat product wherein the blend is a meat-to-stuff mixture. Accordingly, the invention also provides a process for the preparation of a coherent filling mixture, said process comprising; (1) preparation of a substantially fat-free minced meat mixture; (f) a vegetable fat substituting ingredient comprising dietary fiber and starch in a weight ratio in the range of 1:32 to 1: 1, the proportion of the dietary fiber at least 5% by weight of the dry matter of the vegetable fat substitution ingredient when determined as non-starch polysaccharides (CPNA), and the proportion of the starch being at least 50% of the dry matter of the fat replacement ingredient , which fat replacement ingredient is capable of having or being rendered homogeneous in consistency essentially without recognizable sensor particles, said ingredient being miscible with the other ingredients; salt added; and added water, in which coherent filling mixture: (a) the proportion of lean lean meat substantially free of visible fats is in the range of 20-90 wt.%, (b) the ratio of the vegetable fat substitution ingredient is in the range from 5 to 80% by weight, (c) the proportion of added water is in the range of 10-50% by weight, ie the proportion of added salt is in the range of 0.1-4% by weight. when the low calorie meat product to be prepared is a spreadable meat product, being carried out by the following steps: (i) mixing a vegetable oil, the amount thereof being in the range of 0.5 - 3% calculated from the coherent mixture, water having a temperature of at least 50 ° C and powdered protein to obtain a first premix in the form of an emulsion, (ii) addition to said meat emulsion lean fat-free visible fat, vegetable fat replacement ingredient, added salt, and added water, the total proportion of added ingredients being at least 35% by weight of the ingredients of &lt; i &gt; and &lt; ii), (iii) mixing the ingredients of ti) and (ii) in such a way that a second premix is obtained, said second premix optionally comprising coarse particles of meat and the fat replacement ingredient having a larger diameter average of at least 5 mm, and if necessary milling of the second premixture by passing the mixture through a high speed mill to obtain the coherent filling mixture, 2) optionally adding to the coherent filling mixture of one or more other ingredients, wherein a mixture of meat product results in the proportion of the other ingredients being in the range of 1-15% by weight, preferably in the range of 2-12% by weight and in particular in the range of 3-10% by weight, 3) distribution of the resulting meat product mixture into suitably sized packages, and 4) optionally subjecting the meat product mixture to a preservation and / or treatment prior to or subsequently dispensing into suitably sized packages for obtaining the low calorie meat product having a fat content which is less than 10% by weight. 43

When conventional meat products comprising a significant proportion of fat are produced, mixing the ingredients results in the formation of a properly stable fat and water emulsion of protein. The main technological problems to be solved in the production of conventional high fat meat products are absorption of water by the meat and other ingredients and the fat emulsion in the mixture. Water absorption is obtained by various mechanisms from which the natural water binding muscle component is released to myosin, which takes place when the meat is milled and cut in the presence of free water and salt is one, and the direct addition of agents connection is another mechanism. More typically both mechanisms are used at the same time. Traditional water binding ingredients are phosphates, particularly polyphosphates, cereal flour, or potato starch. In order to obtain a stable emulsion of high fat meat products it is necessary to add suitable emulsion ingredients to the mixture, even if the original meat protein will contribute to some extent. Added emulsion agents may be selected from a large group of chemical additives. However, a. its addition to meat products is subject to strict legal food requirements and a. their presence in meat products are opposed by large groups of consumers. Natural emulsion ingredients normally used in the production of meat products belong to a group of proteins which may be of animal origin such as milk pro-tines in the form of milk powder or caseinates, or may be of vegetable origin, such as eg soy protein.

However, these technological processes applied in the industrial production of high fat meat products are not immediately applicable in the preparation of meat products having a low fat content as those provided herein. The composition of the coherent blend as defined above differs from the high fat meat product mixture in several important respects. The fat content is so low that the blend does not form a protein and water emulsion of fat, and the total water content may be significantly increased as a result of fat replacement, with a high dry matter content. It will be understood that the latter problem is particularly pronounced in products where the high proportion of fat is replaced with the vegetable fat substitution ingredient. When developing the process of preparing low calorie meat products, the present inventors were therefore confronted with a number of technological problems in order to provide a coherent mixture as defined above where the solution can not be found in the technology of the products of high fat meat.

According to the process of the present invention these problems have been solved in a mode which simultaneously provides several advantages including the possibility of elimination or reduction of the additions of technological auxiliary ingredients. Thus, by reducing the proportion of fat to the low levels defined above there is a corresponding reduction in the need for the addition of emulsion or antioxidant ingredients to the blend. In addition, the water-binding capacity of the starch-containing substitute ingredient and vegetable dietary fiber is so high that the need for the incorporation of another water-binding ingredient as defined above is significantly reduced or even eliminated. A further aspect of the present invention is that the low fat content in the meat products according to the invention allows a reduced content of seasoning and spice agents without affecting the meat and fat, hygienically and ingredients are desired taste associated with the products traditionally prepared. This is economically advantageous, as these are relatively expensive and often contaminated with a large number of organisms, e.g. spore-forming bacteria which are difficult to eliminate. Finally, the high water binding capacity of the preferred fat substitution ingredients implies the possibility of reducing the salt content to levels considerably lower than those in conventional high fat meat products. In the latter products salt content is generally in the range of 2-5 weight percent, whereby in the products prepared according to the present invention it is preferably in the range of 1-2%.

It is to be understood that the precise ingredient formulation and the exact technological procedure may vary and &quot; without prejudice to the scope of the invention. From a consumer and technological point of view the meat products can be classified e.g. as filled-type products; sliced card products such as sausage made from minced meat; spreads are defined as products having a creamy consistency which can be rapidly distributed as a continuous layer in e.g. bread by means of a knife such as glazes and liver, meat pastes, pates and meat pastes; and &quot; hamburgers &quot;.

Each of these product categories has common characteristics that result from compositions of particular ingredients and the pathway in which the specific process steps are performed. As an example, it may be desired to provide stuffed type products having a texture which provides a sense of &quot; resistance &quot; when chewed. In these products the step of preparing the coherent blend is carried out in such a way that the resulting blend contains particles of one size which makes them detectably detectable as being higher than v, mm. In the formulation of high fat filled type products this resistance is often obtained by the incorporation of shell

- containing fat or other structuring fabrics such as chicken skin. The present inventors have achieved the same texture in low calorie type stuff by adjusting the degree of milling during mixing to obtain meat particles of the size defined above and / or addition of structuring agents as granulated proteins. It is an interesting feature of low-fat spreads: calories prepared in accordance with the present invention that the consistency and therefore their spreading ability is not substantially affected by the low storage temperatures, it is contemplated that this characteristic advantageous product is primarily a result of the low fat content of the products. In contrast, high fat spread meat products tend to become hard and therefore less able to spread while keeping cold, because of the hardening of the fat.

In the processes for preparing traditional high fat meat products it is very critical that the temperature during the mixing of the ingredients is kept low, preferably in the range of 0-10Â ° C in order to obtain a protein and water emulsion in fat. To maintain the temperature in this range it may be necessary to add ice during mixing. However, the present inventors have discovered that the coherent low calorie mixture as defined above can be obtained without the need to take particular precautions for maintaining the temperature in the narrow range referred to above. Thus, a suitable coherent blend can be obtained at mixing temperatures in the range of 0 - 250 ° C.

In particular embodiments the process may comprise addition to the coherent mixture of uni or -

ingredients selected from the following groups of ingredients; cooked or uncooked vegetables which have sensory recognizable particles, water binding agents, structuring agents, preservatives, flavoring agents, spices, meat extenders, taste enhancing agents, sweetening agents, coloring agents, vitamins, smoke, and flavoring agents. curing agents whereby a mixture of the meat product results where the proportion of the additional ingredients is in the range of 15% by weight, preferably 2 - 12% by weight, in particular 4 - 10% by weight. include

Vegetables are included in a number of meat products as a source of nutrition or as taste ingredients e.g. in certain types of stuffed type products, meat pie, fish pie or bread with meat. Any suitable vegetable or vegetable blends can be used. Where necessary or desired, ingredients having favorable water binding characteristics such as cereal flour, polyphosphates, gelating agents including carrageenan, or starch may be added. The choice of the flavoring agent (s) and / or the spices in the particular product type is preferred by consumers. As an example, but not limited to, flavoring agents may be selected from onions, garlic, celery, parsley, or paprika and spices of pepper, parsley, ginger, thyme or club. Other additional ingredients which may be added as desired are meat extenders (such as cereals, cereal derivatives, textured vegetable proteins, milk derivatives); flavor enhancing agents (such as MS6, vegetable protein / hydrolyzed plant, autologous Isvedursi extract), * sweetening agents including artificial or natural sugars, dextrose, synthetic sweeteners such as cidamatases; coloring agents such as synthetic or natural dyes, vitamins; smoke; and curing agents such as sodium nitrite. Suitable preservatives include chemical preservatives such as benzoic acid and sorbic acid and bacterial cultures in which when added to the coherent mixture produces organic acids such as lactic acid or acetic acid.

In particular low calorie meat products it may be desirable to add other animal tissue ingredients to the blend as a taste agent. As one example, the addition of liver to a meat stuffing or poultry type product may be desirable in order to obtain a particularly desirable taste and taste. The resulting meat product mixture may be dispensed into suitably sized packages. Such suitable packages are identical to the packages used for conventionally prepared meat products, and the selection of the preferred packaging for a particular product according to the invention will be based on general criteria known in the art. The process may optionally, where desired, include a preserving treatment of the resulting meat product mixture prior to or subsequently to its delivery into packages, said treatment resulting in a life extension of the product or product mixture relative to product mixtures or non-preserved products. The preservation treatment includes a process for heating, freezing, canning food preparation, irradiation, or curing or smoking. These treatments may be performed according to procedures conventionally used in the food industry. In some cases the preservation treatment in a ready-to-eat product, while in other cases the resulting preserved product must be subjected to a further cooking process such as immersion in boiling water, frying, grilling, cooking, and treatment in a micro stove Before being consumed. In particular the invention provides low calorie meat products in which the total fat content is less than 0.0% by weight and which have essentially the same taste, texture, water-binding capacity and appearance of the conventionally prepared high fat meat products which have been prepared according to a similar process to that of the process of the invention as above.

Since the process as described hereinbefore is suitable for the preparation of a wide range of types of low calorie meat products which have essentially the same or better sensory and technological characteristics as the identical high fat meat product types. The low calorie meat products of the invention include any type of product for which it is desirable to obtain a low calorie substitute for the type of conventional high fat product. Examples of such calabash meat products are: stuffed type products, meat loafs, meats for snacks, breads with meat, fish creams, fish cakes, Breads with "hamburgers", meat pies and meatballs of meat. However, it should be understood that other types of products can be prepared without departing from the scope and the idea of the invention. The preparation process as defined herein results in low calorie meat products having essentially the same characteristics as the conventional high fat types of products with respect to flavor, water binding capacity, and appearance. As explained in detail above, the basic composition of the products prepared as defined, when compared to products having a high fat content, implies various nutritional advantages such as lower metabolizable energy content, reduced fat content, including cholesterol , optionally reduced levels of salt or other additives, eg water binding agents or emulsifying agents. A high water binding activity is a determining factor determining the cooking yield which is defined as the difference in weight between the cooked and uncooked product. During cooking of the conventional high fat meat products there may be losses of water, protein, and fat, the extent of which depends on the stability of the emulsion of water and fat protein. In the products according to the invention there will be practically no fat loss due to their low content. It has also been shown that the losses of water and protein in the form of &quot; meat jelly &quot; are identical to or even lower than those found for conventional high fat meat products also when the addition of water binding agents is reduced or omitted. The high water binding capacity is also reflected at a high degree of stability to repeated freezing and thawing phenomena. In this context it means that the textural characteristics of the products remain unchanged and there is no significant water drop. 57

Process For the preparation of low-calorie beef products

It has been found that the process for preparing meat products from low calorie sausage products, sliced products and &quot; hamburgers &quot; as defined above were not immediately applicable in the preparation of low calorie meat products which comprise an edible oil. However, it has been found that the incorporation in low calorie meat products of an edible oil, the amount thereof in the range of 0.5-5% by weight, calculated from the Products, aiding in the achievement of an ability to perform tasks.

When attempting to prepare low calorie meat products comprising an edible oil according to such methods, a coherent blend as previously defined has not been regularly achieved. However, by performing other experiments it has been found that a coherent liver paste blend can be obtained by the following steps: (1) mixing a small amount of edible oil, boiling water and a case (2) addition of liver as whole livers, a vegetable fat replacement ingredient of a natural unfractionated plant without any preceding grinding and optionally additional ingredients and blending these ingredients into a vessel having a rotating propeller at the bottom resulting from the liver spin and vegetable fat substitution ingredient divided into coarse particles which were thus distributed in the emulsion of step (1), (3) milling the mixture resulting from step (2) by passing the mixture through a high-speed mill connected to the bottom of the mixing vessel, the passage through the mill being effected by

applying a vacuum to the vessel having a propellant in the bottom, followed by transferring the coherent low calorie liver paste mixture into a filling device, the mixture filling suitable containers and baking the paste it is to be noted that this process will also be useful for the preparation of other low calorie meat products for spreading.

Thus, the vegetable fat replacement ingredient having the composition and characteristics defined above is a suitable vegetable ingredient in the preparation of spreadable meat products according to the invention. The addition of the vegetable ingredient in the amounts defined below results in spreadable meat products having the desired structural and sensory qualities including the absence of a tendency for the lipids contained in the product to separate and a desirable spreadability.

In the present context, the term &quot; spreadable meat product &quot; means a product containing edible meat having basically a creamy consistency which can be rapidly distributed as a continuous layer in e.g. bread by means of a knife. Examples of spreadable meat products are meat pastes which include liver pastes, pates and meat creams. It is to be understood that the spreadable meat products basically have a creamy consistency in certain types of pastes and pates.

There are various methods of producing meat products for spreads in private households, and it has also been suggested to prepare Danish liver paste &lt; a spread product from the following recipe; 500 g of pork liver 200 g of boiled potatoes 1 crabmeat 0.4 liters of egg and 2 white eggs salt and pepper is cut into very large liver, potatoes and onion twice through a meat mincer and salt and pepper are added to the eggs (shakes) and the milk with shaking and then baking the resulting mixture for about 1 hour at 170 ° C. However, the industrial production of meat products requires a certain standardization and simplification of both processes and the variety of the ingredients included (eggs are not normally ingredien- tory, nor are products of edible oil products. of the desired ones as their ingredients), and the cost of their individual teas and the production of stages is also decisive. In practice, the spreading ability of the industrially produced spreadable meat is dependent on the presence of a certain amount of an industrially conventional mode of spreadable meat production from the blend ingredients such as edible oil, water, starch , meat, etc., if necessary milling the resulting mixture and subjecting the mixture to a subsequent preserving or cooking treatment as cooking.

However, according to the above, this traditional method does not always result in a satisfactory quality of the finished spreadable meat products in relation to the sensorial characteristics and the physical structure, and being a disadvantage that edible oil or animal fat originated from the meat as defined above, have a tendency of separation or

It is important in the recovery of the product. In the case of the product, the products have not been prepared from a> a vegetable ingredient and the mixture is reacted with a mixture of toluene and a mixture of vegetable ingredients and other ingredients as a subsequent of this emulsion with the meat as defined below, additional water, if optional as will be. explained below.

By carrying out the process in this manner, an effective incorporation of an oily oil is obtained in such a manner. exercise its ability to impart the ability to bar substantially without any tendency to. leaching or separation of the edible oil, and a very economical process is obtained which leads to a highly attractive sensory product.

Thus, in this aspect of the present invention it may be defined in more detail as a process for the preparation of a low calorie meat product to spread, said process comprising the following steps: <1) mixing of an oil, water a temperature of at least 50 ° C, and a powdered protein having a water content of not more than 20% by weight, calculated from the powdered protein, to obtain a first mixture in the form of an emulsion, 2) mixing the emulsion of step (1) with lean meat subserviently free of visible fats, its proportion being in the range of 20-50% by weight, calculated from the product, a vegetable fat substitution ingredient which comprises dietary fiber and starch in a weight ratio in the range of 1: 32 to 1; 1, the proportion of the dietary fiber being at least 5% by weight of the dry matter of the vegetable ingredient when determined as non-starch polysaccharide (CPNA), and the proportion of the starch being at least 50% by weight of the dry matter of the ingredient which vegetable ingredient is an ingredient which is capable of having or being rendered homogeneous in consistency without sensory recognizable particles in the spreadable meat product, the amount of said ingredient being in the range of 5-80% by weight, calculated as of water, the proportion thereof being in the range of 10-50% by weight, calculated from the product, salt, its ratio being in the range of 0-4 wt.%, calculated from the product, and optionally one or more additional ingredients, their total proportion being in the range of 1-15% by weight, calculated from the product, comprising the emulsion of step &gt;. 1) at most 5% by weight of the resulting mixture, and if necessary milling of the resulting mixture for. obtaining a mixture comprising optionally substantially distributed particles of meat and ingredients

in which mixture the meat particles have a larger diameter of at most 1 cm, in addition to (3) optionally mixtures of the other mixture resulting from the step 4) optionally distributing the the resulting mixture in suitable sized packages, and (S) optionally subjecting the resulting mixture distributed in packages to a preservation and / or cooking treatment.

In App. PJ No. 63-990 has been suggested the use of an emulsion composition containing fats and edible oils as a substitute ingredient for fats and oils in the preparation of a pulp product comprising low fat meat, the proportion of the emulsion composition being in the range of 5-15% by weight of the product. In the context of the present invention, however, it is important to note that the emulsion step of step (1) is not added to a substitution ingredient but as a means of obtaining the desired spreadability. This effect is achieved when the proportion of the emulsion according to the present invention is added in ratios which are at most 5% by weight of the product, a preferred ratio being in the range of 2-4% by weight. Addition of higher ratios to the above difinides will be disadvantageous since it significantly adds the calorie content of the low calorie meat product of the invention.

As an edible oil, any fatty acid ester may be used which includes animal fat and fat and vegetable oils which are liquid at room temperature normally found in meat which runs plants, i.e. Of 10 -20 ° C as a vegetable oil which includes sunflower oil,

soybean, olive oil, or grape seed oil or an animal lipid having a melting point at or below the previously defined ambient temperatures.

Depending on the total lipid content desired in the spreadable meat products to be prepared the amount of added vegetable oil may preferably be in the range of 3% by weight, calculated from the product and most preferably in the range of 1 - 2% by weight.

To obtain an emulsion useful in step &lt;. 1) it is advantageous to add water to a temperature of not less than 50Â ° -, the preferred water temperature being in the range of 70-100Â ° C. When a pre-cooked vegetable ingredient is used in step &lt; .2) the water added in step &lt; 11 and step &lt; 2. &lt; / RTI &gt; can advantageously be the pot liqueur where the vegetable ingredient has been precooked. In a preferred embodiment of the invention the amount of added water to be added in step &lt; 11 is in the range of 1-3 wt%, calculated from the product. The amount of water which is added in step &lt; 11 is preferably in the range of 1-3 wt%, calculated from the product.

Powdered proteins which are useful in step &lt; 11 may be any dry food grade powder of vegetable or animal protein such as caseinates, globins, soy protein, or pea prot-elaine. However, an essential requirement for such compositions in regard to their taste and taste is when added in higher amounts as indicated above does not confer unacceptable taste and taste to the spreadable meat product. In a preferred embodiment of the invention the caseinate is used. The amount of powdered protein having a water content of less than 20 wt% which is added in step &lt; 11 is preferably in the range of 0.2-2 wt%, calculated from the product and more preferably in the range of 0.3 - 1% by weight, calculated from the mixture.

In other low calorie meat products other than meat products it is generally preferred that the lean meat essentially free of visible fat is milled prior to the preparation of the coherent mixture. Meat used in the preparation of low calorie spreads may be added to the mixture with the emulsion of step &lt; 1) as pieces or in uniform mass. These pieces of meat or even batter are usually provided in the food industry when specific cuts of meat are prepared. Typically these cuts have a larger diameter in the range of 5-15 cm. In addition, a piece of meat in the present context may be an entire piece of edible remnant such as an entire liver or an entire kidney.

In step &lt; 2 &gt; of the process for the preparation of a low calorie meat product for. according to the present invention the emulsion of step &lt; 1 &gt; and the meat, vegetable ingredient, additional water, salt and optionally one or more other ingredients are mixed and if necessary the resulting mixture is milled to obtain a blend comprising substantially optionally distributed particles of meat and vegetable ingredients, in which mixture the meat particles have a larger diameter at most 1 cm.

In a particular embodiment of the process as a mixture is obtained for the preparation of the emulsion in a cylindrical mill vessel having a bottom part in the conical shape provided with a blunt end two-blade propeller and subsequently mixing the emulsion with meat and vegetable ingredient as a uniform overall mass such as whole livers of pork or whole vegetables such as whole potatoes -

additional water, salt and optionally one or more additional ingredients. Rotation of the propellant results in a partial grinding of the meat and / or vegetable ingredient into coarse particles having the dimensions defined above. The foregoing resulting mixture may if desired be further milled by grinding which in a preferred embodiment is carried out by passing the resulting mixture through a suitable milling device to obtain a finely ground barley product mixture. In a preferred embodiment of the invention a blend of low calorie meat product to be spread is passed through a high speed mill having a 3 mm apertured dish, which mill is connected to the conical bottom portion of the cylindrical vessel, the passage being effected by applying vacuum to the mill connected to the vessel. It is to be understood that grinding into fine particles may be obtained by selecting a milling device having a plate with apertures having a diameter of less than 3 mm.

Optionally, other ingredients selected from the group as defined above may be added to the foregoing spread of the meat product to obtain particular mixtures for specific types of spreadable meat products.

In the further optional steps thereafter, the low calorie meat product mixture may be oystered in packages of suitable size as defined above and subjected to a cooking and / or storage treatment selected from the treatment defined above.

In another aspect, the present invention relates to a spreadable meat product prepared according to the process as defined above. A typical example of such products is meat paste including liver paste. In the present context a spreadable meat product is understood to mean a meat product having a paste-like consistency and does not contain recognizable viscous particles. Liver paste products may contain any meat derived from edible mammals, poultry or fish including liver. Meat products other than liver to be spread are required to be referred to as "breadcrumbs". Other examples of such spreadable meat products are the so-called patties, the term of which is generally used to describe spreadable meat products as a base comprising a mixture of pasta-like meat product wherein one or more other particular additional ingredients typically having a particle size in the range of 0.5-10 mm have been added and whose particles in the final spread pate may be visually recognizable. Examples of such further particular additives are ground vegetables, ground meat and ground fruits which include nuts.

of the stamping process. the ones that have one in the max - ix -, - - - - - - - - - - - - - - - - - - - - - - - The present invention relates to a method for the preparation of a compound of formula (I). I do not in the range of 4% by weight, more preferably at least 1% by weight, more preferably at least 1% by weight, , CV · - * Λ »in p so fI

In another embodiment of the invention there is provided a process for the preparation of a low calorie meat product wherein the resulting product is a pet food and according to this process the lean meat added to the mixture in the above proportions results in a fat-containing food product which is 7% by weight, more preferably at the

The lean meat ingredient is primarily selected from low-cost killing products and fish industry debris such as blood, stomach intestines, genital organs, lean and poultry carcasses, or reticular organs .

In another aspect, the present invention relates to a low calorie meat product as defined herein and prepared according to a process herein defined the product of which is a dry, re-wettable product which has been dried by a drying process which does not result in any substantial coagulation of the meat protein, such as freeze drying. The machinery, equipment, and utensils which may be appropriately applied in the process defined herein are the same as those conveniently used in the preparation of meat products and such machinery, equipment, and utensils are known per se. J 0. Periton in the branch. In Example 16 of Table 1, the tensile stresses of the present invention can be illustrated with reference to the aspect of the present invention. The invention is further illustrated by the following examples.

EXAMPLE 1

Preparation of stuffed meat products for hot dogs

For stuffed meat products for hot dogs the following ingredient formulation was prepared:

Lean pork where all visible fat was removed 7,000 kg Potatoes &quot; Bintje &quot; cooked and peeled 3,000 kg Wheat flour 0.400 kg Potato flour Water on ice <3 kg of crushed ice in 2 L of 0,400 kg water> 5.00 kg Salt (0.56% sodium nitrite) 0.140 kg Common salt 0.140 kg Dry skim milk 0.500 kg Phosphate 0.050 kg Condiments 0.040 kg and a Pork and peeled potatoes, boiled were cooled to about 5 ° C and ground separately through a 3 mm aperture Plate in a meat mill. 4 kg of ground pork were transferred to a high speed mixer and the meat was further ground by operation of the high speed mill for three times the interior followed by addition of the phosphate, half of the curing salt and the common salt combined, and half the ice water. The operation of the high speed mill was then continued until the meat was devoid of all the water after which the skimmed milk powder, the wheat flour,

- half ice water. The high speed mill was operated until the last ice water was withdrawn from the mixture. The 3 kg of lean pork was added to the mixture and grinding was continued until the temperature increased to 10-12 ° C. cooked. The high molar mixture was stirred at room temperature. 1 stage &gt; the tempera

Finally the seasoning ingredients (celery salt, white pepper, clove, paprika, and cardamom) were added together with the potatoes; then operated until a spreadable blend was formed with a coherent texture m; was about 14-16 ° C. The resulting filled-type mixture was then transferred to. a stuffing box filled with stuffed boxes. The stored stuffed products were subsequently dried and cured by smoking at a temperature of 80 ° C for about 30 minutes followed by cooking in a water bath having a temperature of about 80 ° C for about 10 minutes . After cooking, the stuffed type products were allowed to air dry and packed in plastic foil pouches that were evacuated.

In the hot dog stuffed type products the ingredient composition was a. (w / w): lean pork 24.1%, baked potatoes boiled 18.1%, water on ice 30.0%, dry skim milk powder 3.0%, flour, wheat 2.4% , potato flour 2.4% condiments and spices 0.23%, and salt (.including sodium nitrite) 1.7%. Accordingly, the blend of base ingredients (such as maize, avocado, fat substitution, ie cooked potatoes) constitutes a total of 91, 9% and the additional ingredients 8.1%. The overall energy content of the stuffed type product for hot dogs was 407 KJ per 100 g. The distribution of the main ingredients that give rise to energy was as follows (% w / w); protamine 10.7; carbohydrate 9.0; and fat 1,3. The low fat content indicated in the stuffed type products according to the present invention implies that the relative contribution of the fat content to the overall energy content was only 18%.

The stuffed type products were subjected to sensory testing by a panel of consumers comprising 42 randomly selected subjects who were asked to relate the taste, texture and appearance of the hot dog filled type products to the filled type products for conventionally prepared hot dogs in which no fat replacement ingredient has been included and wherein the meat has been cuts of pork with a fairly high fat content. The panel was instructed for the following cross-sections, &lt; a &gt; taste, lb) texture, (c) appearance, and i d &gt; general impession according to the following hedonic scale; which is significantly lower (1), lower (2), slightly lower (8), equal to the reference sample (4), is better (-5), better (10) and significantly better (7). The figures in parentheses indicate the stuffed type products were subjected to sensory testing by a panel of consumers comprising 42 randomly selected subjects who were asked to relate the taste, texture and appearance of stuffed type products to hot dogs against the conventionally prepared hot dog stuffed products in which no fat replacement ingredient has been included and wherein the meat has been pork cuts with a rather high fat content. The panel was instructed to rate the following characteristics; (a) taste, (b) texture, (c) appearance, and &lt; .d) impession generates according to the following hedonic scale: if gni fic in future (1 &gt; C2>, slightly lower (3), equal to the reference sample (4>, slightly better (5 '), better (' & '), and significantly better <7>) Figures in parentheses indicate values of the mean values of the values and the standard error of the mean were calculated and the data subject to a test of the Student's t-parameter. The main content of the control type products was as follows: energy content 1180 KJ / 100 g, protein weight 18%, carbohydrate thistle 8x · weight, and fat 2-4% by weight. were heated for a few minutes by being immersed in boiling water to obtain a food temperature The consumer test panel was not able to distinguish between the hot dog filled type products prepared according to the invention and the high fat filled hot dog stuffed type products conventionally prepared with respect to the taste, texture, or appearance. of products of type s 3 times. Even detectable deodorants among the products and products of the type of the os test were repeated after the filling had been fried and thawed from this treatment there were no difference of the low calorie filled stuffed products of high fat control in earlier years. The composition of the low fat fat product formulation is similar to that of the bakery type liquefaction capacity is equivalent to the formulations

- filled products for hot and fat hot dogs, c onventions. i s EXAMPLE 2

Preparation of products of the stuffed type for grilling

For stuffed type products for grilling the following ingredient formulation was prepared!

Pork where all visible fats are processed from 3,500 kg Potatoes &quot; Bintje &quot; cooked, peeled 1,500 kg Cured salt (0,56% sodium nitrite) 0,0S'0 Kg Sa1 common 0,050 Kg Water on ice C2,4 kg of crushed ice in 0,6 1 of water) 2,000 Kg Skimmed milk dry 0.250 kg Phosphate 0.035 kg White pepper 0.010 kg Clava 0.002 kg Ginger 0.002 kg The preparation process was essentially the same as that described in Example 1. In the stuffed type products for grilling the ingredient composition was as follows! pork 47.1%, boiled potatoes peeled 20.2%, water on ice 26.9%, dry skimmed milk powder 3.4%, salt including sodium nitrite 1.8%, phosphate 0.5% , and taste and spice agents 0.22%. Oe 70 - ingredients of the masterbatch comprise a total of 96.0% and the additional ingredients 4.0%. The total energy content of the finished grilling type products was 364 KJ per 100 g. The distribution of the main energy-producing ingredients were as follows (w / w%): protein 12.6, carbohydrate 6.0, and fat 1.4. Thus the relative contribution of the fat content of the overall energy content was only 14%.

Filled type products for grilling were tested by a consumer panel as described in Example 1, and the test panel was not able to distinguish between the stuffed type products according to the invention and the conventionally prepared griddle type products which have a high fat content neither when tested immediately after the preparation nor after the stuffed type products have been frozen and thawed three times. EXAMPLE 3

Preparing meat for snacks

A batch of meat test for low-calorie snacks was prepared in which the conventional pork abdominal fat fringe ingredient was replaced with peeled boiled potatoes. As a reference product a batch of meat for snacks without boiled potatoes but containing fringes of fat was prepared. Ingredient formulations are listed below (all amounts listed are in% w / w.): 74

Batch feste Ref erence batch Lean pork leg 9,000 kg (45.%> 9, OOO Kg <45,%: &gt; Fat bands 6,000 kg &lt; 30.0%) Batch 6,000 Ks &lt; 30.0% &gt; - Cure salt 0, 340 Kg &lt; N, 7%: &gt; 0.300 Kg i.sup.-1 S-1 c omum - 0.240 Kg &lt; 1.2%) A9US 3® 1 t5.Ci3i 4.360 Kg &lt; 21.8%) 4.1S4 Kg &lt; 20.8%) Phosphate at 0, 100 kg &lt; 0.5%) 0.100 Kg &lt; 0.5%) Sugar 0.200 Kg &lt; 1.0%) 0.200 Kg &lt; 1.0%) Na Ascorbate 0.006 Kg &lt; 0.03% &gt; Total 201000 Kg / · *. 20% Kg &lt; 100.0%) of the previous formulations showed that the low-calorie test 4% meat for snack contained only 1.7% curing salt while the reference product 'had a total salt content of 2.7%. In addition, the test batch did not contain any anti-oxidant agent (Na ascorbate). Us ingredients omitted in the test batch were replaced by corresponding amounts of water.

As a first step in preparing batches of pork meat the pork leg meat was cured for 24 hours by the addition of 180 g of curing salt (2% by weight) followed by milling through a dish having apertures of 5 mm. Half of the ground beef was transferred to a high speed mixer and the phosphate and the remaining salt were added. The resulting mixture was further milled by the operation of a mixer for 60Â ° C. qua I x / Ά · 28 to q? The mixer was then mixed with water. s . QaS at 50Â ° C (tea batch) or 50Â ° C (ref. Batch 2) were added at 0Â ° C / min to 2/4 of gelatine water. * of the remaining meat was added 280 rpm. 120 seconds i was added. The resulting precipitate was 140Â ° C. The title compound was obtained as a white powder. was transferred to a ma- chine which was filled with 460 mm cans. After saddle the gem of .-? a t c · -. and 70 minutes at a pressure of 2 ° C. cold. of meat for tinned luncheon T-or fillet of all meat of the meat and poultry meat of the herds were calcu- lated at the base • . I4w rpm &gt;: addition in the aftermath of addition after which for 60 seconds for nothing. Subsequently, the MS and the mixer was run a mixture of ice and water. it's there

The xotes resu11anr &gt; were subjected to chemical analysis S &lt; carbohydrate, protein and fat content of the analyte data. 76 TABLE 1

Compositions of batches of meat For snack C% w / w) and the 3 fcr U13 · · 0ΟΓ05 0Π) © nsrÇJÍâ

Batch Test%% of energy, total%% batch Total energy reference C a rro-h i d r a cts • 5; 4 21 j 6 1.2 1.3 p * yi Q f, £ £ Πδ 3.3 33.4 11.8 20.2 (Γ Γ Γ Γ Γ 3.33 39.0 21.3 77, The total energy content of low calorie luncheon meat products was only about 40% of that of the reference product. fat contributes 77.3% of the total energy content, while in the test product the fat content contributes only 39%.

The low fat content of the product was tested as defined in the Ex-sensor classifications in the following table: 1. Results in the following equation. TABLE 2

CgPSC tsr Z St-1 C55 58Π50 Γ1 j 5 15 G3. Meat P3Pn low-calorie snack which comprises 30% by weight of boiled potatoes peeled compared to the cured meats. csrne for snack arP; Conventionally it contains 21, N average of the semiquenifested Tastes 41 4.02 1.67 ns Texture 41 3.85 1.46 ns Appearance 41 3.51 1.43 * General Impression 41 3.93 1.42 ns N ϊ Number of subjects in the panel * P &lt; 0.05 SEM; Standard error of the mean ** C ** i 0.01 ns · Not statistically different .4 ... 4 ... 4 .. τ * · τ ·· τ · P &lt; 0.001

In general, sensory panel data rate the quality of meat for test snack as identical to or slightly lower than the reference product. However, no statistically significant differences were found in relation to taste, texture and overall impression.

As an indication of the. The emulsification stability of the meat-to-snack blends the meat and fat release after self-pressing of the cans was measured by scraping all separate layers of fat and meat jelly, respectively, which were recovered at the top after self-pressing, followed by weighing these beds and their proportions in relation to the total weight of the products. At 78 - Labeled low calorie snacks 4.2% by weight of meat jelly were recovered and there was no release of measurable fat. However, in the reference product 8.3% by weight of meat jelly and 0.6% by weight of fat were collected. Based on these data the stability of the low fat snack meat emulsion appears to be higher than that of the conventional high fat reference product. This finding is surprising in view of the fact that the salt content of the test product is about 40% lower than that of the reference snack meat product. EXAMPLE 4

Preparation of &quot; beefburger &quot;

One batch of beefburger patches &quot; low-calorie and a reference batch of pies having a fat content of 20.5% were prepared. The ingredient formulations of the two batches are as follows;

Pies Teste

Referral Packs

Beef, 5% fat 18,734 Kg (63,0%) Beef,

24% fat. Peeled cooked potatoes Water / ice 4,138 Kg C 20.7%) 2.068 Kg (10.3%) 2.068 Kg C10.3% &gt; 70 - 70 - tri - fu p a. &gt; of the The beef and cooked potatoes, both at a temperature of 5Â ° C, were ground separately, plate having apertures of 3 mm. For the low calorie preparation, low fat beef and potatoes were mixed in a 5 minute blender, during which the water with melted ice was added. The temperature after mixing was about -4 ° C. Pots (82.85 g) were formed into a Formulae and frozen and emo- tated packages and subsections in a SoC carton.

The lots subject to analysis are as many of the compounds of the formula according to methods known per se and the total energy contents and their carbohydrate, carbohydrate, Prothrombin and fat were calculated on the basis of these analytical data.

Compositions &lt;.% W / w of hamburger patties batches and their energy content

Lot Test Reference Lot%% of total energy% 5 (· energy to ta 1 Car bo-h rats 2.3 8.0 0.6 0.9 Prot-eine 15.6 57.3 16.0 26 , 5.6 or 4.44 (d, J =

Energy toatax, KJ poe 100 g 491

t-0 - was reduced in pies with the reference product the total energy content of low calories when compared to conventional at about 55%. In addition, the fat content in the total energy content in the test plot of the pies was only 34.1%, while the corresponding value in the reference batch was as high as 72.5%.

The "beefburger" &quot; were thawed at room temperature and subsequently fried in a conventional manner in a casserole until they were fully prepared for the sensory quality test! by a consumer panel essentially according to the procedure described hereinbefore. The results of the sensorial classification were summarized as follows: 81 TABLE 4

Sensory characteristics of hamburger &quot; of low-calorie beef comprising XO / -7% by weight of potatoes cooked through but not in combination with the characteristics of &quot; hamburger &quot; conventionally prepared containing 20.5% fat N Mean of data 8EM 5 gni fi ed Gos to 41 5, 15 1.54 *** Texture 41 5, 15 1.33 *** Appearance 41 5.00 1, 15 *** General Impact 40 4.88 1.38 *** &gt; panel * P &lt; 0.05 g p &lt; 0.01 mol. 0.001 N: Number of subjects in SEM: Standard error of mean ns: Non-statist

In general, "beefburger" quats &quot; of low calories were considered by the test panel to be slightly higher than the reference product for all classificatory sensory characteristics. Pruning differences were statistically significant at a level of 0.1%. EXAMPLE 5

Preparation of low-calorie chicken pot pie

A test lot of a poultry cooked poultry cooked raw calories comprising 24.4% bata tas roi

prepared. The characteristics of this meat product were compared to those of a conventional chicken batter reference batch containing about 22% by weight of fat. The ingredient formulations for the two batter batches were as follows;

Lot Reference Lot Test

Chicken meat. cooked skin, 4.522 kg <22.6%) 4.252 kg <21.3%) Chicken skin 3, 130 kg <15.7%) 3,130 kg <15.7%) Cooked, peeled potatoes 4,870 kg &lt; 24.4%) - Pig fat fringes - 4.870 kg &lt; 24.4%) Potato leg meat 2,782 kg <13,8%) 2,782 kg <13,9%) Boiling water 3,478 kg <17,4%) 3,478 kg <17,4%) Milk skim powder 0.348 kg &lt; 1.7%) 0.348 kg &lt; 1.7%) Sa1 c omum 0.244 kg &lt; 1.2%) 0.400 kg &lt; 2.0%) Dry onions 0.0-52 kg &lt; 0.3%) 0.100 kg &lt; 0.5%) Glucose 0.034 Kg &lt; 0.2%) 0.034 Kg &lt; 0.2%) Wood 0.348 Kg &lt; 1.7%) 0.348 Kg &lt; 0.6%) 0.112 Kg &lt; 0.6%) White pepper 0.010 kg or 0.016 kg <0.08%) Mixture of liaritza spices 0.070 kg <0.4%) 0.120 kg <0 , 6%) photon 20,000 Kg &lt; 100%) 20,000 Kg &lt; 100%)

It appears that the amounts of salt and spices were significantly reduced in the formulation of the low-calorie chicken pot pie. The batch of low-calorie chicken pot pie was prepared by the following method; The pork leg meat was milled through a dish that has 3 mm openings. The chicken skin and the peeled potatoes were cooked for 20 minutes immediately prior to use and transfer while still hot to a preheated high speed mill. After the addition of the following ingredients: dry skim milk, common salt, dried onions, glucose, wood and white pepper, the mill was operated for twice its inside while walking. was moved at 2800 rpm. Following this operation the boiling water was added and the mill was further operated for about 80 seconds. As the next step the pork leg meat, the olives and the mixture of maritial spices were added to the resulting mixture followed by operation of the high speed mill at 2800 rpm for S times inside. The resulting cake mixture reached a temperature of about 50Â ° C was dispensed into aluminum foil trays each with 200 g. Finally, the filled trays were cooked while placed in a water bath at 110øC for about 45 minutes followed by cooling to 5øC. The reference batch was prepared in essentially the same manner, however, the ground cooked potatoes were replaced by the same amount of identically ground whole fat frites.

The resulting chicken batches were analyzed by methods known per se in relation to their main source of energy ingredients, i.e. carbohydrate, protein and fat. The contents of the lots correspond to their relative contributions. carbohydrates, protein and fat were calculated according to this analytical data. The resulting data are summarized below: TABLE 5

Compositions of chicken batter batches and their energy content

Lot Test Reference Lot%% energy%% total total energy Ca r bo-hrrts 5.7 14.7 1.9 2.7 Protine 15.1 41.0 16.1 1 24.9 Fat 7.6 44 , 3 21.9 72.4 Total energy, KJ per 100 g 670 1178 The total energy content of the chicken pot lot where the pig fat were replaced by an equal amount of cooked potatoes was reduced by about 43% for the reference lot. The batch of low calorie chicken pots cooked in the reference batch were subjected to the test of their sensory qualities according to the procedure described above. The results of these sensory data are summarized in the following Table 6: β-Characteristic Characteristics of the Low Calorie Line Feeder which contains 24.4% by weight of potatoes cooked bare when compared to the characteristics of the prepared chicken batter containing 21.3% by weight of fat concen- trationally N Mean of SEM data Specified 6th day 41 4.93 1.54 Texture 41 4.61 1.67 * Appearance 41 4.68 1, 22 *** General impression 41 4.85 1.39 *** N; Number of subjects in the panel · * 'P'í 0,05 SEM' Standard error of the average ## P'c- 0,01 ns! Not statistically different t-t-v p < O, U01

For all the sensory characteristics tested by the panel of the low-calorie chicken pot pie were considered better than those of the reference chicken pot pie. The differences identified were all statistically significant. EXAMPLE 6

Preparation of fish cake meatballs

A low calorie test lot and a standard reference batch of fish cake meatballs having the

Formulations of the following ingredients were prepared;

Lot of 'fest Reference Lot Cod fillet 11,704 Kg &lt; 58.5%) 11.852 Kg &lt; 59.3%) Banana - 4,000 Ks <20.0%) Cooked potatoes, peeled 3.902 Kg <19.5%) - F-So fragments 1.114 Kg &lt; 5.6%) 1.008 Kg &lt; 5.0% &gt; Whole eggs 1.338 Kg &lt; 6.7%) 1.136 Kg &lt; 5.7%) Mineral water 1.114 kg &lt; 5.6%) 1. 104 Kg &lt; 5.5%) Wheat flour 0.490 kg &lt; 2.5%) 0.490 kg &lt; 2.5%) Common salt 0.304 kg &lt; 1.5% &gt; 0.342 Kg &lt; 1.7% &gt; White pepper 0.036 Kg &lt; 0.2%) 0.068 Kg &lt; 0.3%)

The two batches of fish cake meatballs were prepared by the following procedure: Cod fillets and baked potatoes peeled at about 4 ° C were ground separately through a dish having apertures of 3 mm. The milled cod fillets were transferred to a high speed mill along with the bread, salt and pepper fragments. The high speed mill was operated at 2800 rpm for five times therein. After stopping the mill the whole eggs were added followed by mill operation at 2800 rpm for 30 seconds. Subsequently, the mill was operated at. low speed &lt; 1400 rpm) for - Ό seconds to which mineral water was added. Then the number is operated for another period of 30 seconds = a. i pm ^ stopped. Finally, the ground baked potatoes fo. The mixture was allowed to cool, and the mill was operated at &lt; The powder was dried over magnesium sulphate and dried over magnesium sulfate and evaporated to dryness. The precipitate was dried over sodium sulfate and evaporated to dryness. The fish cake mixture resulting in final temperature of 4Â ° C was transferred to the pie pan and formed the subsequently-fried meatballs in a margarine mixture at about 160Â ° C for 5 minutes in an oven. about 220 ° C for about the center temperature reached 82 ° C.

The fish were their contents two batches resulting from meatballs and the cake of analyzed by methods known per se for those of carbohydrate, protein and fat. The total content of rotary tanks and energy results in the fish cake meatballs and their relative amounts of the previous carbohydrate and fat contents were calculated on the basis of these data. They are listed below; TABLE 7

Compositions of batches of fish cake meatballs (% w / w) s their energy content

Test Lot Reference Lot% of energy and Λ * Λ of total energy at t 1 C carbohydrate 9.5 26.7 ir 9.7 Protein 14.9 44.2 15.1 1 24.9 Fat A 29 ** 1 18.6 65.5 Total energy, KJ per 100 g • 51 1 AX 10 s.

The total energy content of low calorie fish meatballs has been reduced to about 45% relative to the reference batter containing lard. The sensory quality! of low calorie fish bulb meatballs was rated by a consumer panel as described in the previous examples. Results of these sensorial classifications are summarized in Table 8 below: TABLE 8

Sensory characteristics of low calorie fish stew meatballs containing 19.5% by weight of baked potatoes peeled when compared to the characteristics of conventionally prepared fish meatballs containing 18.6% by weight of fat N Data of the data WITHOUT S i n t i n g ied 42 4,14 1,74 ns fexture 4 j - · - · 1,51 ns Appearance 42 4,55 1,33 * I ΠιΡ rsErE 1 General 42 4,64 1.48 *: * n; Number of subjects not pa i ηε1 * P &lt; 0.05 SEM: Standard error of the mean P &lt; 0.01 ns; Is not. t is significantly different from PX 0.001 of the batch of c? s &gt;

For all sensory characteristics the test panel found the low calorie fish cake meatballs being slightly better than

reference. For the appearance and for the overall impression the differences in favor of the t-est-e product were statistically signifi- cant.

EXEJjPUQ-Z

Stability of emulsion of low calorie filled type products comprising different proportions

Four test batches of low calorie filled type products comprising various proportions (% w / w) of peeled cooked potatoes, ie 40%, 30%, 20% and 10% respectively were prepared essentially as described in Example 1. When At the same time 4 corresponding reference batches of stuffed type products were prepared, wherein the cooked potatoes were replaced by exactly the same proportions of fat belts of the pork dough, all test batches as well as all reference batches comprising another lean pork ingredient in the form of pork leg meat from which substantially all visible fats have been removed. Its proportion was proportionally increased with decreasing proportions of either boiled potatoes (test batches) or fat fringes (reference batches). which comprises 40%

The following are the ingredient formulations for the test batch comprising 40% by weight of cooked potatoes and the corresponding reference batch comprising 40% by weight of pieces of fat I 30

Batch test Batch Reference meat Meat leg per S, 458 Kg C 27.3% &gt; 5,342 Kg C Λ 7 Λ Λ Λ Λ Λ Λ Λ Λ Λ ps ps ps â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â â. 26.3%) Kg &lt; 26.9% &gt; Skimmed milk powder 0.672 kg C 3.4%) 0.672 kg C 3.4% &gt; Curing Salt 0.200 Kg &lt; 1.0%) 0.200 kg C1.0% &gt; Sa1 with a 0, 150 kg (0.8%) 0.240 kg C1.2% &gt; Phosphate 0.094 Kg &lt;: o, s%: &gt; 0.094 kg &lt; 0.5% &gt; White pepper 0.026 Kg C 0.1%) 0.040 Kg (0.2%> Clava 0.006 Kg &lt; 0.03% &gt; 0.010 Kg C 0.05%) Sengibre 0.006 Kg &lt; , 3%: &gt; 0.010 Kg (0.05%) Coriander Seed 0.006 Kg ¢ 0.03%) 0.010 Kg &lt;. 0.05%)

The amounts of the curing salt were the same in the two batches, while the amounts of common salt and the spice ingredients were reduced in the batch of the low calorie stuffed product. In the previous formulations for the test batch the omitted weight of the previous ingredients which were reduced was replaced by the corresponding additional weight of pork leg meat (0.8 E and 8θ kg). In the remaining formulations of this Example all ingredients other than pork leg meat, cooked potatoes and pieces of fat were those indicated in the foregoing formulations. 91

All batches were prepared in substantially the same manner; As an initial step the pork and the peeled sewed potatoes were pre-ground through a dish that has 5 mm openings. Half of the meat was transferred to a high-speed mill along with the phosphate and half the salt. The mill was then operated at 2800 rpm for 60 seconds during which half of the ice water was added. The mill was stopped and subsequently operated at 1400 rpm for 30 seconds during which dry skim milk powder and a. remaining cold mare were added and the mill operated for another 30 seconds at 2800 rpm and stopped. The remaining half of the meat and salt were added followed by mill operation for 30 seconds at 2800 rpm. After stopping the mill the ground cooked potatoes (Clotes test) or the pig fat fringes (reference batches) were added to the mixture together with the spice ingredients and the mill operated for 60 seconds at 2800 rpm to obtain the blends of final filled type products. When the meat was added, the cooked potatoes and pieces of fat had a temperature of about 5øC, and the temperature of the mixtures of final stuffed type products had a value of 12-14øC.

The mixtures of the stuffed type products were transferred to a stuffed type stuffer and packed into 22 mm collagen boxes. The so arranged filled-type products thus obtained were subsequently subjected to a cooking and smoking treatment comprising the following steps;

Maturation IS mi nutes / 50 ° C / 75% RH Drying 15 minutes / 600 C / 65% RH Smoke fraction 25 minutes / 75 0 C / 65% RH Cooking 20 minutes / 5 minutes C (cooling water 20 minutes / 8Â ° C (water &gt;

Finally, the stuffed type products were dried and cooled further in a cooled room and vacuum packed in a plastic sheet.

The test batches and reference batches described were tested for their emulsion stability according to two different procedures which are generally used in the field, C 1) Determination of the weight per weight during cooking

The stuffed type products were weighed just before cooking (initial weight). Baking was done in a conventional homemade way by frying in a casserole using a moderate amount of heated and melted margarine. When the stuffed type products were cooked their weight was determined again (cooking weight). The weight reduction (starting weight - cooking weight) was calculated as a percentage of the starting weight. The results are shown in Table 9 below. (2) Determination of the release of meat and fat jelly during filled self-pressing

Prior to storage of the product mixture of the type just made into cartons a powdered

filling cans which support 450 g and subsequently self-pressing as described in Example 4. The amounts of meat and fat jelly that were collected at the top were measured as described in Example 3. The results expressed as initial weight percentages of the product blends of the filled type are summarized in Table 3 below; TABLE 3

Indications of emulsion stability as determined by weight loss in the cooking of meat and fat jelly during self-pressing

Proportion of Weight Loss Liberation Release Baked / coarsening potatoes, fat, fat fleshy jelly% w / w% w / w of meat,% P / P 40. Lot feste 6.5 , 4.5 4.5. Reference Lot 6, 1 3.8 21.1 30. Lot feste 6.3 0.0 5.6. Reference Lot 5.3 0.0 5, 1 20. Lot feste 7.0 0.0 4.3 20. Reference Lot 6.2 0.0 4.5 10. Lo se te 5, 1 0.0 5.7 10, Re ference N o o 5 It appears from these results that the stability of the emulsion of the stuffed type products in the reference batch comprising 40% by weight of fat fringes was significantly odd with respect to all other Test batches. In the proportions of 94 -. ·!

30% by weight or less of boiled potatoes and fat fringes, respectively the emulsion stability appears to be essentially the same for test lots and for reference batches at the same level of cooked potato / fat fringe ratio and also in different levels.

EXAMPLE S The effect of the proportions of salt, phosphate, skim milk powder and wheat flour on emulsion stability in mixtures of products of the frank stuffed type are different test lots of low calorie stuffed products comprising various proportions of ingredients of water, salt, phosphate, skim milk powder and wheat flour and various proportions of spices and flavoring ingredients were prepared in substantial accordance with the procedure described in Example 7. Concomitantly, three batches of reference product filled skewers were prepared having the same ingredient formulations as the test batches except that the peeled cooked potatoes were proportionally replaced with pork fat fringes and the amounts of spices and taste ingredients were about 3 times greater.

The three test batches had the following ingredient formulations

37 QUIMORO 10

Indications of emulsion stability as determined by the release of meat jelly and fat during self-pressing

Batch of Release of Release of Release of fat products of fotal jelly fat% P / P meat% w / w% w / w Lo te i es te 1 0.0 0.4 0, 4 Lot Reference 1 0.0 1.4 1.4 Lot lot 2 0.0 9, 1 3, 1 Lot Reference 2 0.0 9, 1 3, 1 Item 3 01 0 23.5 23, 5 Lot Re fe ϊ &quot; * is π ci e. - · 8.7 32.2 40.3

It appears that a decrease in the amounts of the water-binding ingredients in the test lots as well as in the reference batches resulted in a decrease in stability in the blends of stuffed-type products. However, the decrease in stability was consistently higher in the reference batches when compared to the stability of the corresponding test batches. It can therefore be concluded that the replacement of fat in the stuffed type products with an equal amount of cooked peeled potatoes improves the stability of the emulsion even when the water-binding ingredients which are used in the baking industry are omitted. These results clearly indicate that the vegetable fat replacement ingredient has a significant water binding capacity.

EXAMPLE 3 Preparation of different vegetables and emulsions of the products of the ingredients, their fillers comprising the fat substitution and the viscosities of

Three batches of low calorie filled type products were prepared in which the same proportion of the three vegetable fat substitution ingredients were added. Lot 1 comprised 39.0% w / w of peeled cooked potatoes; batch 2 comprised 33.0% w / w potato pulp, i.e. the material left with substantially all of the starch was washed and the remaining material was drained; batch 3 comprised 33.0% w / w of a suspension comprising 2.6% by weight of potato fibers, 18.2% by weight of commercially available potato starch and 79.2% by weight of tap water. The general ingredient formulation &lt;% w / w) is as follows; 30.0 30.0 33.0 1.0 0.05

Lean pork leg Meat water

Vegetable Fat Substitution Ingredient - Curing Salt

Spices / Taste Agents ^ white pepper, club, ginger, coriander seed.

The batches were prepared essentially as described in Example 8.

All three batches of filled-type product mixtures were tested for their emulsion stability characteristics by determining the release of meat and fat jelly after self-pressing as described above. The results of these tests are summarized in Table 11 below; TABLE 11

Indications of the emulsification efficiency of blends of low-calorie stuffed products with different potato-derived fat substitution ingredients as determined by release of meat and fat jelly during self-pressing

Tested Liberation Tanks Liberation L i be r t Products of the top quality jelly fat product% w / w meat% w / w% P

Lot 1 test comprising potatoes 0,0 32, 1 • ι · ιί- cooked peeled Test lot 2 comprising po1pa 0.0 20.6 potato

Test lot 3 comprising fiber of 0.0 25.3 potato / potato starch 100

The above results illustrate that the potato pulp and the aqueous suspension of potato fiber and potato starch are suitable fat substitution ingredients for low calorie products and both ingredients are essentially in a pair with potatoes and peeled potatoes sewn when it relates to the emulsion characteristics. EXAMPLE 10

Preparation of sausage made from minced, low calorie beef with sewed potatoes The ingredient formulation was as follows;

Pork without visible fat 16,000 kg f40,0%) Ε * θ t-t · · · S S S S C C C C C? 9.08 kg (24.0%) Ice water 10; 000 kg <26.0%) Cure salt 0.400 kg (i, 0%) Sa1 c omum 0.320 kg <; 0.8¾) Carrageenan 0.360 Kg &lt;; o, 9%) Cooling agent 0.080 Kg &lt;: o, 2% &gt; Phosphate 0.252 kg (0.6%) Potato starch 1,200 kg &lt; 3.0%) Soybean Protein 1,200 Kg &lt;: 3%) Sodium Ascorbate 0.020 Kg &lt; (i.e. 0, 163 Kg &lt; The lean meat and the sewn potatoes pre-cooked at about 5 ° C were ground by milling through a dish having openings of 3 mm. Half of the. beef moioa and 4 kg o and water

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - In the present invention, the present invention relates to a process for the preparation of a pharmaceutical composition comprising a pharmaceutical composition comprising a pharmaceutically acceptable carrier and a pharmaceutically acceptable carrier. It was only a matter of time that your water was at a minimum. of the salts with rotary knives, together with the curing salt, common salt, coloring agent and the phosphate and these ingredients were then milled by operation of the high speed mixer for 30 times inside &lt; step b) . The mixer was stopped and the soybean protein, the potato starch and the remaining water &gt; followed by operation of the blender inside (step c). As the last step of pre-ground baked beans and the remaining half of ground were added to the resulting mixture and the mi; for 20 times in the interior (step d) for mixing for minced meat sausage coeren into 52 mm cartons and subsequently immersed; temperature of about -0Â ° C for about 75 minutes. minced meat in which 24% fat was added in place of cooked potatoes was prepared essentially according to the above procedure.

The resulting batches of sausages were adjusted for chemical analysis through tosyl contents in carbohydrate, protein, and anthracite data, all known for their relative fat contributions were calculated on the basis of TABLE 12

Composition of batches of minced meat sausages with 24 weight% &lt;% w / w &gt; of boiled potatoes and their energy content

Lot Test Lot of Re? F 0 "êΠC IS ¾% of energy%% of total total energy Carbohydrates 8.0 31.4 3.5 5.9 Protein in 10.5 43.7 11.0 13.7 Fat 2.8 24.9 19.4 74.4 Total Energy, KJ per 100 g 437 101 c The total energy content of low calorie minced sausage sausages was only about 43% of the reference product. In the latter meat product the high high fat content contributed 74.4% of the total energy content, while in the test product the fat content contributed only 24.9%. EXAMPLE 11

Preparation of low calorie minced sausage comprising potato fiber and potato starch with a fat substitution ingredient

In the ingredient formulation of this product the boiled potatoes in the formulation of Example 10 were replaced by 5.77%

by weight of a potato starch product containing about 82% starch, 0.8% by weight of a fiber product, potato containing about 75% dietary fiber and 17.43% by weight of is what Accordingly, this fat replacement ingredient contained 9.1% by weight fiber, dietary, and 70.0% by weight of starch. its dry matter. These proportions were selected on the basis that they correspond to the average values found in the potatoes. The preparation process comprised a step a. and a step b as defined in example 10. In step c of the present process, soybean protein, potato starch, potato starch product and dietary fiber product was added to the mixture together with 13.372 kg of water icy Step d of the subsequent cooking and storage steps were as defined in Example 10. and the content of the base data is given by the corresponding data. The resulting batch of sausages from c. subject to analysis, chemistry by known methods in total energy and their relative contributions, protein and fat were calculated analytical data. The data were compared with those for the reference product 104 TABLE 13

Composition of a batch of minced meat sausages with ZA% by weight of a fat cooking ingredient comprising a proportion of dietary potato fiber of 3.1% and the proportion of 70.0% starch of dry matter and their energy content.

You know the Lot of Referrals * / vV Λ »Λ * of energy% Ύ Λ * of energy to ta 1 to ta 1 Car bo-hydrat 3,6 37,3 · - 'i. K c o - - - - - - - - - - - - - - - - - - - - - - 0 13.7 6o rst i 6 22.3 1 3, i 4 74.4 101 i

Total energy, KJ per 100 g lithium carbonate as compared to the total energy content of the low calorie minced meat saisiena was only about 44% of that of the reference product. In the latter meat product, the high fat contributed 74.4% of the total energy content, which in the test product with fat content consisted of 22.3%.

EXAMPLE 12 P P SP8 Γ <3. Ão O0 53 1 C 1 C hs.S of C 3 Γ Π0 bc. Σ X33 calories comprising potato fiber and corn starch as a fat replacement ingredient

In the ingredient formulation of this product, the cooked potatoes as included in the formulation of Example 10 were 5.77 wt.% Of a cornstarch product which was about 10% w / w. ' from 0 to 8.8% by weight of a potato fibrous product which contains about 75% fibrinolytic 17.43% by weight of water. The present invention relates to a composition of fat substi tution of the excipient 12 c n ntin ha S, 1% by weight of ethereal fibrin and 70.0% by weight of amino acid in 5Ua dry matter. The preparatory process is C ΟΠ Ρ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ um um um um um um um Γ Γ Γ Γ Γ. In step c of the preselected process, the bag size, the bag size and the bagasse production. were mixed together with 13.372 kg of ice water. The step of the subsequent storage and cooking steps were as defined in example 10. The resulting batch of minced sausage was subjected to chemical analysis by methods known per se and the total energy content and its relative carbohydrate, protein and fat were calculated on the basis of these analytical data, data were compared with the corresponding oils for the reference product of example 10! 106 - OUftSRQ 1

Composition of a batch of minced meat sausages with 2% by weight of a fat substitution ingredient comprising a proportion of dietary potato fiber of 9.1% and a proportion of 70.0% maize starch in the dry matter and their energy content.

Lot feste Reference Lot%% energy%% of total total energy

Chlorpheniramine 3, 7 37.2 cc 5.9 Protein 3.7 33.4 11.0 13.7 Fat 2.7 2 * otc 19.4 74.4 Total energy, KJ ρor 100 g 448 1015 The total energy content of the low calorie minced sausage sausages was only about 44% of that of the reference product. In the latter meat product the high fat content contributed 74.4% of the total energy content, while in the test product the fat content only contributed with

I

EXAMPLE 13

I

Preparation of low calorie minced sausage comprising pea fiber and potato starch as a fat replacement ingredient

In the ingredient formulation of this product the cooked potatoes as included in the example formulation 10 were replaced with 5.77% by weight of a potato starch product containing about 82% starch, 0.8% by weight of a product of pea fiber containing about 75% dietary fiber and 17.43% by weight water. Accordingly, this fat substitution ingredient similar to Example 12 contained 9.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. The preparation process comprised a step a and a step b as defined in example 10. In step c of the present process, the soybean protein, potato starch, potato starch product and pea fiber product were added in mixture together with 13.372 kg of frozen mare. The step of the subsequent storage and cooking steps were as defined in example 10. The resulting batch of sausage was subjected to chemical analysis by methods known per se and the total energy and its relative contributions of carbohydrates, protein and of fat were calculated on the basis of these analytical data. The data were compared with the corresponding data for the reference product of example 10: TABLE 15

Composition of a batch of minced sausage with 4% by weight of fat replacement ingredient which comprises a dietary ratio of pea diet of 3.1% and a proportion of 70.0% of potato starch in the dry matter and their energy content.

Lot% of total energy Total Reference Batch% λ * of total energy Carbohydrates 3.7 37.5 3.5 5.9 Protein 3.7 OO &gt; 11.0 19.7 GO rÒLÍ Γ Θ. 2.6 O 19 19 ,4 ,4 74 74 74 74 74 74 74 74 74 Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia Energia. (+). 1 The last product of the minced meat sausage product was 44% of that of the reference product. The high fat content accounted for 74.4% of the product content test the otal fat content in energy, whereas in the con- trustee it was only 22.8%. EXAMPLE 14 Preparation of calories which meat sausage comprises pea fiber, and corn starch as a fat substitution ingredient

In the ingredient formulation of this product potatoes cooked as included in the formulation of Example 10 were substituted for 5.77% by weight of corn starch product containing about 82% starch, 0.8% by weight of a product of pea fiber containing about 75% dietary fiber and 17.43% by weight water. Accordingly, this fat replacement ingredient as in Example 11 contained 3.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. The preparation process comprised a step a and a step b as defined in example 10. In step c of the present process, the soybean protein, the potato starch, the corn starch product and the pea fiber product were added . mixture together with 13.372 kg of ice water. The subsequent batch and storage and cooking steps were as defined in Example 10. The batch was subjected to carbohydrate fatty acid analyzes, from these corresponding anaerobic results to the resulting sausage products. minced meat was chemically by methods known per se and the total and their relative protein and fat contributions were calculated on the basis. The data were compared with the reference product data of example 10; - 110 "

TABLE 16

Composition of a minced meat sausage lot 24% by weight of a fat substitution ingredient comprising a proportion of dietary pea fiber of 3.1% and a proportion of 70.0% maize starch in the dry matter and their energy levels. l_ote Ieste

% Total Energy%% Total Energy Carbohydrates 9.7 37.4 3.5 5.9 Protein 9.8 40.0 11.0 19.7 Fat * &gt; C 4. i 22.7 19.4 74.4 Total energy, K-J per 100 g 446 1015 The total energy content of sausages from low-calorie minced meat was only about 44 ° C. of the reference product. In the latter meat product the high fat content contributed 74.4% of the total energy content, while in the test product the fat content contributed only 22.7%. EXAMPLE 15 Fatty Acids and Amide

Preparation of sausages from minced meat calories which comprise tapioca beet fiber as a substitute ingredient

In the ingredient formulation of this product the potatoes sewn as included in the formulation of Example 10 were replaced by 5.77% by weight of a tapioca starch product containing about 82% starch, 0.8% by weight of a product of beet fiber containing 75% dietary fiber and 17.43% by weight water. Accordingly, this fat replacement ingredient as in Example 10 contained 9.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. The preparation process comprised a step a and a step b as defined in example 11. In step c of the present process, soybean protein, potato starch, corn starch product and beet fiber product were added to mixture together with 13.372 kg of ice water. The step of the subsequent storage and cooking steps were as defined in Example 10. The resulting batch of minced meat sausages was subjected to chemical analysis by methods known per se and the total energy content and relative contributions of carbohydrate, protein and fat were calculated on the basis of these analytical data. The data were compared with the reference data for the reference product of example 10. TABLE 17

Composition of a lot-e of minced meat sausages with 24% by weight of a fat substitution ingredient comprising a proportion of dietary beet fiber of 9.1% and a proportion of 70.0% of tapioca starch in dry matter and their energy content.

Lot Pest Reference Lot%% Total Energy%% Total Energy 9.3 35.6 0 C · - · f ♦ · 5.3 Protine 9.9 40.11 11.0 19.7 Cordura OC * f · * · s 24.3 19.4 74.4 Total energy, KJ per 100 g 448 1015 The total energy content of sausages from low-calorie minced meat was only about 44% gives. of the reference product. In the last meat product, the high fat content contributed 74.4% of the total energy content, while the fat content product contributed only to fat. . EXAMPLE 16

Preparation of low calorie liver paste comprising potatoes sewn as the vegetable fat substitution ingredient The pasta ingredient formulation. of liver was as follows; Seed potatoes 27.75% Potatoes pot liquor 32.65% Sa. 1 c omum 0.8% Lactose 0.78% Sorbic acid 0.08% Wheat starch,% Potato starch 0.98 Λ Skimmed milk powder 3.27% Casein &lt; 33, 2% oil) 0.48% sunflower oil 1.21% Specs 0.66%

The potatoes were supplied in the form of pre-packed whole peeled potatoes packed in plastic bags with the water in which they were sewn by soaking the bags in hot water for 20 minutes. Before being used the bags were opened and the potatoes transferred to a vessel containing hot water and kept there for one hour. temperature of about 30 ° C. minutes to obtain 3 and 114 1.6% of the cooked pot liqueur of the cooked potatoes, calculated from the final product and the caseinate were transferred to a KS (Karl Schnell) grinding equipment which comprises a cylindrical vessel of the bottom in the conical shape provided with a two-blade propeller having blunt ends. After milling for about 20 seconds the sunflower oil was added and grinding continued for another further 40 seconds to obtain a stable, stable emulsion (step i> whole liver, hot whole potatoes and the remaining ingredients including the rest of the boiling liquor from the cooked potatoes were added (step ii) followed by mixing for 2 minutes, during which time the liver and potatoes were disintegrated by the rotating propellant into coarse particles having a larger average diameter of less S mm, which due to rotation of the propellant were eventually distributed in the emulsion. Finally, this second mixture was passed from the mixing vessel through a high speed mill having a 3 mm apertured plate which was connected to the bottom part conical portion of the mixing vessel, in the passage of which resulted in the formation of a coherent mixture as defined hereinbefore which contains the ingredients (step iv &gt;. The passage of the. mixture through the mill was effected by applying vacuum to the vessel. After passing through the high speed mill a. A coherent mixture containing additional ingredients was transferred to an. filler and dispensed in 500 ml aluminum foil containers and subsequently cooked in a preheated oven at 130 ° C for about 1 hour. EXAMPLE 17 consistency of the meat product of the fat substitution ingredient

Influence of vegetation quantum and dietary fiber / starch ratio by weight

Five series each consisting of six low calorie slice type products were prepared essentially as defined in Example 10. The series comprising products which contained the following proportions of an amount of substance substuity In the present invention, the total amount of carrageenan (secol-c 5.0, 7.5, 10, 10) is given in the following table. 1: 2; i: 4; 1: 8 ratio which has the water content of powdered water - 8% lard water salt curing seasoning ingredients and potato starch as powder percent by weight, calculated at ϊ of these series, the ratios will be obtained in order to obtain the ratios: 16 and 1:32. 21.7% 1% 1% 0.6%

In the test product, the lard was replaced by the amounts of the previous dry fat replacement ingredients and additional water up to 25%. The consistency of the low-calorie products was rated by a test panel of 7 people who have extensive experience in relating the sensory quality of the meat products. The consistency of the products was related according to a scale of hedonic relationships. Each category has a numerical value destined in the range of -5 to +5 where i.a. 0 indicates good quaity, -1 of i ns i gn i ffi cers and -2 of light f ies.

The results are summarized in Table 18 below;

Table 18

Average Relationships for Product Consistency Testing

Amount of dietary fiber / amidoj λ by weight j

Fiber ratio 1 «c 5.0 7.5 10.0 12.5 diethylether / ammonia 1: 1 -0.7 -1.7 -1.1 -1.9 -1.0 , 98 1 &gt; X 1 X -0.6 -0.3 -0.3, d &gt; -1 &gt; dt · - * -0.96 1: .4 1 -S 1 -1.4 -0.1 1 -0.9 9.0 - 0.6 -1.08 -1.88-1.1161 . (i.e. &quot; 2.0 &quot; -1.6 &quot; &quot; i, 4 &quot; X = -0.9 - or -2 - -1.0 - d) -1.72 - 2.26 - 1.60 (-) - X -0.97 -0.98 _ t o c x> -2.65 - 1, 1 · "&gt; 1, - * - - &lt; s) is dry (d) dry consistency of batter fat.

It would appear that with a dry substitution ingredient comprising a combination of carrageenan and a, the best results were obtained when the added i in amounts that are in the range of

The compound of formula (I)

However, acceptable products were also obtained in some cases outside these ranges. It is clearly shown that a certain proportion of dietary fiber relative to the starch component is necessary to avoid the occurrence of a spongy consistency of the low calorie meat products and furthermore the dry consistency occurs to higher amounts of the dry fat substitution ingredient .

In this experiment, the quality of consistency of the test products had a slightly lower ratio than that of the reference product, the mean ratio being 0.4 ± 1.1 d. q. ). EXAMPLE 18

Preparation of minced sausage products comprising various vegetable fat replacement ingredients and the sensory testing of the products

A series comprising five low calorie test products and one reference product containing 25% fat were prepared essentially according to the method defined in Example 10. All products comprised a total of 6.1% by weight of the following ingredients ! salt, salt, phosphates, sweeteners, soy protein, sodium ascorbate and spices. The products comprised the following major ingredients;

% Ingredients Ref. 1 3 4 5 Whey, 7-9% Fat 40, 140, 140, 40.1 40, 40.1 Water 24.9 32.4 31.9 26.7 21.8 43,5 Lard 24,9 - - - - Cooked white rice - 17,6 17,5 - - Potato fiber - - 0,65 0, 13 - 0,26 Cooked brown rice - - - 21,1 - Potato starch - - - - 23,3 - Maize starch - - - 4,7 - Potato flakes, dried - - - - 6,1 Potato starch 3,0 3,0 3,0 3,0 3, 0 3.0 C * S Γ 0.9 9 0.9 0.90; 9 0.9 0.9 Calculated starch 2.40 6.64 6.54 6.54 6.16 6.24 Calculated dietary fiber 0.90 0.94 1.31 1.04 1.60 1.52 Dietary fiber 1: 2,7; The products of the reference product were subjected to a separate test sensor test, half of which was identical to that of the test product. (3) taste, and (4) using 26 consumers. In each product with 2 were test scale and with 1 identical to (1) general impression, &lt; 2 &gt; for example, according to the 119 hedonism indicated when the products were: very poor &lt; 1), poor &lt;. 2 &gt;, neither poor nor good (3), good ¢ 4), and very good (5). The dashes indicate numerical transformation values that were used for calculations of mean ratios and differences in mean ratios. so every product is

Us sensorxal test results follow as differences between mean ratios of and the reference product. TABLE 19

Sensory ratios of minced meat sausage products and a reference product containing 25 μg of fat

Test Sample No.

Parameter 1 2 - · 4 p 6θ rsl -0.42 "01 0S -0.14 -0.39 0, the Appearance 0.07" 0 &gt; OS 0.21 -0.94 0.14 Consistency -0.06 -0.03 -0.51 -O, -0.07 Gos to -0.46 0.03 -0.02 -0.15 - 0.27 X 10; 22 -0.04% w / w -0.40 -0.03 In conc., The product t-br was C 1 cr. S 3 i f i cated as being slightly lower than the reference product. However, the differences were not statistically significant except for Example No. 4. Did the product comprise carrot? cooked was clearly classified as being less acceptable due to its poor appearance. This was probably due to his 120 -

strong color derived from carrots. This problem can be solved by adjusting the amount and type of the food grade color agent. It was interesting to find that the ratios of Sample No. 4 in terms of taste and consistency were practically at the same level as the reference product. In addition, it was surprisingly discovered that incorporation of the additional dietary fiber into Sample No. 2 relative to Sample No. 1 significantly improved taste and overall ratios. EXAMPLE 19

Preparation of &quot; hamburgers &quot; low calorie and calorie weight measurements

Two series according to the revenue ender a product of series 8 comprised test. (A and B) of &quot; hamburgers &quot; were prepared as defined below. The A-series and four test products. One reference product and three products were as follows!

Ingredient formulations 121 121

Series A

Weight in λ * of ingredient in Sample

Ref. AI A2 A3 A4 Beef, 23% fat 100.0 - - - - Beef. 11% fat - 87.0 - - - Beef, 4% fat - - • 30.0 0 80.0 Beef, 30% fat - - - - - Beef, 10% fat - - - - - Ba ta. 0.013.0 20.0 - - 6e 1 o - - - 15.53 1 n; ir '"&lt; 4. i. Corn starch - - - 3.75 - Pea starch - - - - - 2.95 Pea fiber. - - - - 1.45% calculated% 23.0 9.6 - - t 3.2 3.2 - 1

Ser.

Weight of the ingr esCent-0S Πβ sample Ref. BI B2 B3 Beef, 30% fat 64.0 - - - Beef, 17% fat - 54,0 - - Beef, 10% fat 4,0 4,0 4,0 4, 0 Beef, 5.5% Goat - - 47.7 47.7 Seal 8.6 8.6 8.6 8.6 Soy Protein (58%) 4.5 4.5 AC * * t 4.5 Water 15.0 15.0 15.0 15.0 Soybean protein (0.1%) 3, 1 3, 1 3, 1 3, 1 Common salt 0.45 0.45 0.45 0.45 Condiments 0.35 0.35 0.35 0.35 Cooked potatoes - 10.0 16.6 - Cornmeal - - - 3.11 Potato fiber - - - 0.55 Calculated fat% 19 , 6 3.6 3.0 3.0 hsnibtii Γ30 Γ S ** Series A were prepared in guinea-fashion: - 1

The beef was ground together with ice through a dish having 3 mm openings and subsequently transferred to a Paimia blender. The dried ingredients or boiled potatoes were added, and the ingredients were mixed 2 times for 2.5 minutes at about 0Â ° C to obtain a mixture of &quot; hamburger &quot; which has been transformed into a formax of formax. After forming, the patches were transported in a carrier through a freezer and finally packed into cartons for storage at -25 ° C.

&Quot; hamburgers &quot; of the 8 series were prepared according to the following method: The beef was mixed together with ice through a dish having apertures of 3 mm and the ground beef was transported to a Paimia mixer. Soy protein (.80% J, common salt and seasonings were added before mixing for 2.5 minutes. Finally, the soybean protein ¢ 58%) pre-soaked in water was added followed by mixing for another period of 2 , 5 minutes to obtain a mixture of "hamburger11 coherent. The resulting mixture was formed and packed as acidic precipitate. of Eni and &quot; Hamburgers &quot; of both sets including the high fat reference products were tested by a sensory panel essentially in the manner defined in Example 18 of the test, the &quot; hamburger &quot; were cooked without using any fat in a Turbo fryer for 30 seconds Us "hamburgers &quot; cooked meals were served to tasters such as meat meals piesds comprising the patty bonding with the test, weight loss of the "hamburgers", resuitant of the cooking process was recorded. 124

The results of the test are summarized in the tables below which show the differences between the ratios of each test product and the reference product. TABLE 20

Sensory reactions to calories and products of nC7, The cr one &quot; r xamburger &quot; of reference that contain 2 of fat (Serés A)

Sample feste No. F 'ar 0. π * et * ro 1 - 4 6 i oba1 0,34 0, -55 0,39 "0,1 20 Appearance" 0,28 0,18 0,19 -0,42 Consi s guage 0.36 0.88 0.32 0.06 Taste 0.46 0.37 0.27 0.02 0.22 0.49 / Vi) 4- * -0.16

The hamburger samples of 2.78%, respectively, showed the highest values of the product of the test samples, as well as being higher than the means for the four products of the same heat. of â € ƒâ € ƒâ € ƒâ € ƒâ € ƒâ € ƒ3.06, -0.30,

Nest-the beans, -3/4 of the &quot; hamburgers &quot; are converted to high fat reference. For all the consistency were classified as the r and f e 1 * ê n c x a. &quot; hamburger data corr 7 O · 11 -7

As a result of the cooking process, the king and rhee recipes are provided. we had a great time. in feet 0 of • 3C; S% . HS specimens for the samples were from -4 t of 1 t X 3.0; and 1: 4-i respectively. These reductions in the "hamburger" were replaced by a single one in the c omm e for q if ificat x vanien ce &quot; in which a. predominant part of fat vegetable fat substitution ingredient. TABLE 21

Re 1 to c &amp; 3 3 3 cr Π Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ d is a product of the opposite sequence. the * / * &gt; (Test B) Test No. Parameter 1 3 61oba1 -0, 10 -0,08 -0, 37 Apa pency 0, 46 -0, 15 0, 12 Cons X s of 0.01% by weight. * L -0.38 "0.49 X0.03 -0.15 -0 t '- *

The differences in relations alone were insignificant. The average ratios for the three products of &quot; hamburgers &quot; of low calories were: 3.00; 2.70; and 3.09%, respectively.

The patties of &quot; hamburger &quot; showed a loss in cooking of 8.6% by weight, while the test samples 1-3 showed losses of 10.8; 4,6; and S, 3%, respectively.

Claims (1)

- - - - - - - - - - - - - - - - A process for the preparation of a low calorie meat product, characterized in that it is included in said product. (a) a mixture comprising 95 wt.% of the fat, calculated as substantially free lean meat, having a ratio in the range of 20 wt.%, (c) a vegetable fat substitution ingredient comprising f Dietary fiber and starch in a yaxan. the ratio of dietary fiber to at least 5% by weight of the dry matter of the carbohydrate-containing carbohydrate ingredient being non-starch polysaccharides (CPNA), and the proportion of the starch is at least 50% of the dry matter of the fat substitution ingredient, wherein the fat substitution ingredient is capable of having or being rendered homogeneous in consistency essentially without detectable particles increasing in the blend, the proportion of said vegetable fat substitute ingredient in the range of 5-80% by weight, calculated relative to the blend, Cb &gt; optionally added salt, added in the range of 0.1-4% by weight in proportion to weight, calculated on the basis of weight, 50% by weight of C7. Swift p 'V' O p: V 'Ç σ. O ? u, calc ulada rslativament &lt; c &gt; optionally added water, added in the range of 5-mixture, and 127 (d) optionally one or more additional ingredients, so as to obtain a product having a fat content which is not more than 15% by weight when the product is a "hamburger" product, the fat content being at most 10% by weight, where the product is not a "hamburger" product, provided that (i) the lean meat is hardened and (ii) the fat-fiber when the product is a fish product does not comprise dietary fat and is not mannan of the composition. The composition according to claim 1, comprises preparing a product comprising A process according to claim 1 or 2, characterized in that a product "hamburger" or a product selected from the group consisting of stuffed products, meat products in slice and pr meat products for meat. The product is sold in the same manner as in the prior art. The product &quot; hamburger &quot; obtained, in addition to the one of the ngred i ngred i ti oner one or ma.i => group consisting of s i ng r ed ies. fat substitution ingredients selected from 1 to 1 added, water added from vegetable meat and other vegetables. - Pr c a rtered by &quot; nambu rger &quot; The method according to claim 1, wherein the amount of fat is not less than 12% by weight. 'or 4, product • Sán. A process according to any one of claims 1 to 5, characterized in that a product in which the total fat content is less than 10% by weight, preferably less than 7% by weight, preferably lower of which 5% by weight, and in particular less than 3% by weight. 7ã. A method according to claim 1, characterized in that the mixture is a coherent mixture of meat filling. Sã ·. 2. A process according to claim 1, characterized in that a low calorie meat product is obtained which comprises: (a) a coherent mixture of meat meat comprising non-fatally viscous meat and visible fats, their ratio being in the range. 20-90% by weight, calculated relative to the blend, (2) a vegetable fat substitution ingredient comprising dietary fiber in a weight ratio in the range of 1: 32 to 1; 1, the proportion of the dietary fiber being at least 5% by weight of the dry matter of the fat replacement ingredient when determined as non-starch polysaccharides (PNA &gt; and the proportion of the starch being at least 50% of the dry matter of the ingredient active fat substitute which is capable of having or being rendered in a homogeneous composition essentially without appreciably recognizable particles in the blend, the proportion of said vegetable fat substitution ingredient being in the range of 5-80% by weight, calculated (3) added salt, its proportion being in the range of 0.1-4 wt%, calculated relative to the blend, (4) added water, its ratio being in the range of 10-50 wt% in by weight, calculated relative to the blend, and b) optionally one or more additional ingredients, the product having a fat content which is not more than 10% by weight. 9 *. A process according to claim 8, characterized in that a product is selected from the group consisting of stuffed type products, sliced products and spreadable meat products. 10 *. 7. A process according to claim 7 or 8, wherein a product in which the fat content is less than 7% by weight. 11§. A process according to claim 10, characterized in that a product is obtained in which the total fat content is less than 3% by weight. 12 *. 5. A process according to any one of the preceding claims, characterized in that a product is obtained in which a. proportion of lean ground meat substantially free of visible fats in the mixture or the coherent mixture of meat filling is in the range. of 25-70% by weight and preferably in the presence of water. In the range of 30-50% by weight and preferably in the range of 30-50% by weight. 130 I3s =. A process according to any one of the preceding claims, wherein the total amount of dietary fiber is less than 5% by weight, and the total amount of dietary fiber is 90% by weight. r dur to weight, cal culaoa relativamence to my cures do com a. wherein the weight ratio of fat substitution is preferably in the range of 1: 10 to 1: 1. 14§. A process according to claim 1, characterized in that the vegetable fiber / starch product in the vegetable ingredient is in the range of 1:20 to 1: 2, 1:15 to 1: 3 and more preferably. The process according to claim 1, for obtaining a dietetic product in the substitution ingredient that the ratio of. of fat is 10 wt% fiber. 1 . - Process according to. The present invention relates to a process for the preparation of a compound of formula (I). proportion of the. dietary fiber is at least 15% by weight. 17A i / ZL *. - Procesbo oe a. c. king v i nd i c a c tion -; The product is prepared by chromatography on silica gel. Ethyl fiber and Ethyl acetate. tea and tea. and starch not mod1f1c ÃQ05 natural. 1. A process according to any one of claims 1 to 5, wherein the compound of formula (I) is prepared by reacting the compound of formula (I) with a compound of formula (I). The vegetable fat substitution is driven having a water content of at least 70%. 1. A process according to claim 18 for producing a product in which the proportion of vegetable fat in the mixture ranges from 10-70% by weight, preferably in the range of 15-60% by weight only at 2 ° C, preferably in the range of 20% by weight. A process according to any of claims 1 to 11 or 19, characterized in that the product of the vegetable fat substitut ion is obtained in the following manner: from the root of the root and root matrices of plants. "A. - Process for the c o rt of com p ectio n 20, characterized by the fact that a product is obtained in which cs. q Dtcs vS r 2 a. 2 of the basin is potatoes. * * * * D. The coloring process of Example 2 is carried out by means of a product in which the material of the tubing of sinks is sealed. from the pa rt of the group constituting the roots of Lapioca, mica roots and the raruta. The process of claim 1, wherein the material is prepared in a manner in which the material of the material is pre-zwelded. 24 - Process for the production of the king vii dc cation 1, charac terised to obtain a product in which the ingredient of substitut ion 1 ***? Vegetable fat has a maximum water content of 20% by weight. A process according to claim 24, characterized in that a proportion is obtained in which the proportion of the vegetable oil content in the mixture is determined. in the range of 5 - 1% by weight and preferably in the amount of &gt; - 10% on F-that. 132 - 26a. A process according to claim 24 or 2-S, characterized in that a product is obtained wherein the vegetable fat replacement ingredient is a natural unfractionated plant material selected from cereal grains and seeds of dicotyledonous plants. in grain form. that they have a 24 'or 4' '-'; of acid and fiber • • • C * X- • - •; &gt; Isolation is amination of 27-. A process according to Claim 1, characterized in that a product is obtained in the presence of a water- at. form. of a maximum diameter of not more than 2 mm. 20 a. - p- process of the a; I run with the. characterized by the fact that a product is sold as a go-carton. and a therapeutically effective amount thereof. 2S &gt; is. A process according to claim 1, characterized in that the product is prepared in the presence of a water-repellent product and a water-repellent product. The invention relates to a method for the preparation of a medicament for the preparation of a medicament for the preparation of a medicament for the preparation of a medicament for the preparation of a medicament for the preparation of a medicament. from dietary fiber, potato, potato pulp, beet fiber, pea fiber, bean fiber and tapioca fiber. 31 i. - A process for reacting to 1 a; characterized in that a product is obtained in which the ingredient of the substitution of furfuryl. is obtained po r s u p-1 and m e n t a. of a material of material which is not fired at the same time as the dry matter powder. is less than 5% by weight or the proportion of Ga. bad. sec. sec. is less than 50% by weight, with a 133 sufficient amount of isolated starch or dietary fiber alone to result in a vegetative replacement ingredient as defined in claim 1. A process according to claim 1, which is characterized in that a product in which the proportion of water added is in the range of 15-40.4 by weight and pref- erably in the range of 20-35% by weight. 2. A process according to claim 1, characterized in that the aqueous phase is c. 3 U c *. Vegetables or e. c ct ct e e e e e e e e e e e e e e e. 34ã. A process according to claim 1, which is characterized in that a compound of formula (I) is used. (I.e. and the proportion of salt added in the methanol is higher. in the range of 5 to 50% by weight and preferably by weight. A process according to claim 34, wherein the salt is added and selected from the group consisting of a food grade composition comprising sodium chloride, a food grade composition comprising sodium chloride and salts and a food grade composition comprising other alkali metal or alkaline earth metal salts, said food grade compositions comprising salts other than sodium chloride which have essentially the same salty taste as sodium chloride. 38 *. A process according to claim 1, characterized in that the meat is selected from muscle tissue and edible remnants including liver, kidneys, spleens, lungs, brains, tongues , or by weight. The composition according to claim 1, wherein the meat is anaerobic species. 36, a 37 *. A process characterized in that a meat mixture of two or more is obtained. A process according to claim 1, characterized in that a product is obtained in which the product comprises one or more ingredients, proportion in the range of 1-15% by weight of the meat product. A process according to claim 1 characterized in that a product is obtained in which the other ingredients are selected from the following groups: vegetable cooked or uncooked foods having a sensorially recognizable particle size, water-dispersing agents selected from hydrocolloids, albumin, egg, gelatin and collagen, structuring agents, preservatives, flavoring agents, spices, flavor enhancing agents taste, sweetening agents, coloring agents, vitamins, smoke, and healing agences. 40é. A process according to claim 1, characterized in that a product is obtained in which the total energy content is less than 700 K-J / 100 g. 41s. A process according to the claim characterized in that a product is obtained in which the content of the compound is less than 600 KJ / 100 g, preferably less than 500 KJ / 100 g, and more preferably less than 1 K, less than KJ / 100 g. C 4 *H 44 44O 44O 44S: C 4 *H₂O: A process according to claim 1, characterized in that a product is obtained in which the fat content is. the energy content of which is 50%, preferably less than 40%, more preferably less than 30%, and in particular less than 20%. 43 *. A process according to claim 1, characterized in that a product which when tested by a sensory test panel compared to a conventionally prepared high fat reference meat product is essentially the same taste , texture, and appearance of the reference product. According to claim 1, the total particle ratio 11r of the piglet is within a pressure of 2.1 to the total amount of the meat product. claim 1, was subjected to a 44 *. A process according to claim 1, characterized in that a product in which the meat and fat jelly is released after self-pressing of the product when the can which supports 450 g for 70 minutes at bars is less than 6% by weight relative to product inside the can. 45 *. A process according to which a product has been obtained in which it has been dispersed in a packaging. 46 *. A process according to claim 1, characterized in that a product is obtained which comprises preservation and / or cooking treatment. 47â. A process according to claim 1, characterized in that a product is obtained which contributes to or is part of a ready to eat or ready to eat meal. 48ê. A process according to claim 1, characterized in that a product is obtained which is a feed for domestic animals. 4. A process according to claim 1, characterized in that at least one of the cores is sealed in the same direction as the first one. Bodies, meat organs are remnants of killing group consisting of blood, intestines, genital organs and respiratory organs. 50 *. - Process for a. preparation of a low calorie meat product, which comprises essentially the same; 1) preparing a mixture by mixing lean lean meat, substantially free of visible fats; a vegetable fat substitution ingredient comprising dietary fiber and starch in a weight ratio which is in the range of 1:32 to 1: 1, the proportion of dietary fiber being at least 8.4 by weight and the dry matter of the substitution ingredient of fat when determined as non-starch polysaccharides (PNA), and the proportion of the starch being at least 50% of the dry matter of the fat replacement ingredient, which is capable of having, or being rendered homogeneous consistency essentially free of particles are sensorially recognizable in the blend, said ingredient being miscible with other ingredients, optionally added salts; and optionally added water, in which mixture! (a) the proportion of lean lean meat substantially free of visible fat is in the range of 20 by weight, <b> the proportion of vegetable fat replacement ingredient is *. we moan (c) the proportion of water added when added is iâ in the range of 10-50 wt%, (d) the proportion of salt added when added is in the range of 0.1-4 wt% , the mixture being when the low calorie meat product to be prepared is a spreadable meat product, preferably carried out by the following steps: 1) mixing a vegetable oil, quantity in the range of 0.5-3%, calculated relative to the blend, boiling water and protein powder to obtain a first premix in the form of an emulsion, addition to the meat emulsion substantially free of visible fat, vegetable fat replacement ingredient, added salt, and added water, the total proportion of the ingredients added at least 35% by weight of the ingredients of (11), (iii) ) mixture of the ingredients of (i) and (ii) in a form that a second premixture is obtained, said second premix comprising possibly randomly distributed particles of meat and fat replacement ingredient with a mean of one and, if necessary, milling of the second, premixed mixture by passage of said premixture through a high speed mill to obtain the blend, 2) optional addition to the blend of one or more additional ingredients, resulting in a mixture of meat product, wherein the proportion of the other ingredients is in the range of 1-15% by weight, preferably in the range of 2-12% by weight , in particular in the range of 3-10% by weight, 3) distributing the resulting mixture of meat product in packages of suitable size, optionally together with other comestible components, and optionally subjecting the meat product mixture to a treatment of preserving and / or cooking prior to or subsequent to their distribution in packages of suitable size for obtaining a low calorie meat product having a fat content of not more than 15% by weight when the product is a "hamburger" product, the fat content being at most 10% by weight, when the product is not a "hamburger" product, with the proviso that the fat when it is a product in which the meat lean is fish meat does not comprise hardened fat and the dietary fiber is not mannan of &quot; Konjak &quot; . 51â. 6. A process according to claim 50, wherein the low calorie product comprises at least 60% by weight water content. of its ingredients. 52ã. A process according to claim 50 or 51, characterized in that the resulting low calorie meat product is a &quot; hamburger &quot; product. 53a. characterized in that the ground meat and the process according to claim 52, the product mixture &quot; hamburger &quot; in addition to with the fat replacement ingredient The ingredients selected from the added salt / vegetable added water comprise one or from the group consisting of other ingredients. 54. The process of claim 52 or 53, wherein the total fat content in the resulting product &quot; haemorrhage &quot; be less than 12% by weight. Soã. - Process according to. Claim 54, characterized in that the total fat content in the resulting product &quot; &quot; hamburger &quot; be less than 10% by weight, preferably less than 7% by weight, 5% by weight, and in particular 5Sa. A process characterized in that the mixture is c a. r ne more preferably less than less than 3% by weight. according to claim 50, a coherent mixture of fillers 57 '. A method as claimed in claim 50 wherein the preparation comprises a coherent mixture of meat stuffing by mixing lean meat substantially free of visible fat; a vegetable fat replacement ingredient comprising dietary fiber and starch in a weight ratio which is. in the range of 1:32 to 1: 1, the proportion of dietary fiber being at least 5% by weight of the dry matter of the fat substitution ingredient when determined as non-starch polysaccharides (PNA), and the ratio of starch to at least 50% of the dry matter of the fat replacement ingredient, which is ca.ps. of having, or being made into a homogeneous consistency essentially without particulates sensorially recognizable in the mixture, the said ingredient miscible with other ingredients; salt added; and added water, in which. coherent mixture of meat; (a) the proportion of lean lean meat substantially free of visible fat is. in the range of 20-90% by weight, &lt; b &gt; the proportion of vegetable fat replacement ingredient is in the range of 5-80% by weight, &lt; c) the proportion of added water is in the range of 10-50% by weight, (d) the proportion of salt added is in the range of 10-50% by weight. gamma. of 0.1 - 4% by weight, the blend, when the low calorie meat product is a neem product, is preferably Z8.d &lt; 3 through d following steps; &lt; i &gt; 1. of one and one, and vegeta- tion 1, given their quantity in the 3-3 Γι '; 3. from 0.5 - 1 "-V Λ1 in weight, and 1 to 1 at the same time, at the same time as a powdered product. of a premixture in the presence of an emulsion, &lt;: ii) addition to the emulsion ref ration of the lean meat substituting fat, fat, ingrident and fat substitution (i) and (iii), (iii) a mixture of the active ingredient (i) and (ii) and (ii), the total proportion of the ingredients added is at least 95% by weight of the ingredients of . ii) that a second premix is obtained, said second mixture comprising randomly distributed particles of meat and fat replacement ingredient having a mean of the largest diameter of at least 5 mm, and if necessary resulting premixture by passage of said mixture through a high mill. speed, to. obtaining a coherent mixture of meat filling. 2) optionally adding to the coherent mixture of additional ingredients, the product of meat in which the ratio of the others in the range of 1-5-5% by weight, preferably by weight, in particular in the range of 3-10% of meat l · 3. όΛΠ'ίο. The distribution of the resulting meat product mixture in packages of suitable size, optionally together with other products, may be prepared by mixing the resulting meat product in the range of 2 - 1 D0SO4. edible components, and 4) optionally subjecting the meat product mixture to a preservation and / or cooking treatment prior to or subsequently è. its distribution in packages of suitable size for obtaining a low calorie meat product having a fat content of less than 10% by weight. 5S. A process according to claim 57, wherein the resulting low calorie meat product is a product selected from the group consisting of stuffed products, sliced meat products and spreadable meat products. 57, resulting from a hardness in the product of less than 7% by weight. c a r a c te r ized po r a ctio n low-calorie meat - 14: SOâ,. A method according to any one of the preceding claims, characterized in that a. A total proportion of 5% by weight and preferably less than 3% of the fat content is less than weight. 59 € <lé. A process according to Claim 50, characterized in that the proportion of lean meat substantially free of visible fats in the mixture is in the range of 25-70% by weight and preferably in the range of 30-50% by weight. 62§. A process according to any one of claims 50-61, characterized in that the total amount of dietary fiber and starch present in the vegetable fat substitution ingredient is at least 5% by weight, calculated from the product. Process according to claim 50 or 62, characterized in that the dietary fiber / starch ratio in the vegetable fat substitution ingredient is in the range of 1; 20 to 1: 2, preferably in the range of 1:15 to 1: 3, and most preferably in the range of 10 to 14. 64d. A method according to claim 25, characterized in that the proportion of dietary fiber in the fat substitution ingredient is at least 10% by weight. 65ê. A method according to claim 64, characterized in that the proportion of dietary fiber in the fat substitution ingredient is at least 15% by weight. 66d. 8. A process according to claim 50, wherein the dietary fiber and the starch are unmodified natural dietary fiber and starch. A process according to claim 50, wherein the vegetable fat substitution ingredient is a natural non-fractionated plant material having a water content of at least 70%. Claim 67, for the substitution of 10-70% by weight, wt.% and more. A process as recited in that the proportion of the vegetable fat ingredient in the blend is in the range of more preferably in the ranges of 15-60 preferably in the range of 20-50% by weight 69b. 6. A process according to claim 67 or 68, wherein the vegetable fat replacement ingredient is selected from plant tuber material and plant root materials. characterized by the pa- 70b. A process according to claim 69 wherein the vegetable material is seeded with potatoes, sweet potatoes and mixtures thereof. A process according to the tapioca root tuber material, at room temperature 69, of seedlings. Processes according to claim 67, characterized in that the natural plant material is pre-cooked. The vegetable carotene composition has a process according to claim 50, wherein the fat substitution ingredient contains not more than 20% by weight of water. 144 74 *. A process according to claim 73, characterized in that the proportion of the vegetable fat substitute ingredient in the blend is in the range of 5-11% by weight and preferably in the range of 5-10% by weight. 75 *. The process according to claim 73 or 74, wherein the fat substitution agent is a non-fractionated natural plant material selected from: parti; of cereal grains and seeds of dicotyledonous plants. 75 *. A process according to claim 75, characterized in that the fat substitution ingredient is in the range of about 25 to 50% by weight of 5 to 10 weight percent. fat to be r &quot; dietary fiber. In the case of the third embodiment of the invention, r. tat a. and the amount of tapioca. According to another preferred embodiment of the present invention, the method of claim 1, further comprising the step of applying a fiberglass fiber to the fiber web. : c a r of the king v dition 50, of fat substitutes with a λ ', λ iev i a! from p-1 to n-1 to n-1 of N-2-methoxyphenyl. 1 if I0SO fiber and / or u a. p ropor ero. t-c " p i to 77 *. 78 *. 78 *. - A process characterized by a fiber i *. A process as claimed in claim 1, characterized in that the ingredient is obtained by natural fractionated supplementation wherein dietary propoxide is less than 5% by weight and / or dry starch is less than 50% by weight with a sufficient amount of starch alone and / or of dietary fiber alone to result in a vegetable fat substitution ingredient as defined in claim 50. 81§. - Process according to. Claim 50, characterized by the proportion of water. added in the blend is in the range of 15-40% by weight and prefere quenched in the range. of 20-35% by weight. S2E. A process according to claim 50, characterized in that the added water is water in which vegetables or meat have been cooked. C. in the range of 0.5 to 10% by weight. A process according to claim 50, the proportion of the salt added in the mixture is% by weight and preferably in the range of 1.2% to 84%. A composition according to claim 1, wherein the added salt is selected from the group consisting of a food grade composition which comprises sodium chloride, a feed composition comprising sodium chloride and additional salts, and composition comprising one or more alkali metal or alkaline earth metal salts, said food grade compositions comprising salts other than sodium chloride which have essentially the same salty taste as the sodium salt. from 1 to 4 g. The CZ CL to 8½. - P roces * 3 of δ c o rdo C Off Off Off Off Off »» »» »» »» »» »» »» »» »» »» »» »» »» »» »» »» »» »car car car 1 AP. - muscular and edible remnants including kidneys, spleens, brains, tongues, or pancreas. • -'Se. Process according to claim 1, characterized in that the meat is a mixture of meat from two or more species of animals. 87§. - Process according to. Claim 50, characterized in that the other ingredients are selected from the following groups of ingredients; cooked or uncooked vegetables that have a recognizable particle size sensor i.e. 1. water, selected from hydrocolloids, egg albumin, gelatin or glue, structuring agents, preservatives, flavoring agents, spices, flavoring agents, sweetening agents, coloring agents, flavoring agents, f. beings of cu; The product according to the invention is characterized in that it has a total energy content of less than 700 KJ / 100 g. 83ê. 6. A process according to claim 88, characterized in that the energy content is less than 600 KJ / 100 g, preferably less than 500 KJ / 100 g, and more preferably less than 400 KJ / 100 g. characterized in that the contribution of the fat content of the resulting low calorie meat product to its total energy content is less than 50%, preferably less than 40%, more preferably less than 30%, and in particular less than 20%. 147 91â. Characterized in that the low calorie meat product results when tested by a sensory test panel as compared to a conventionally prepared high fat reference meat product having essentially the same flavor, texture, appearance of the reference product. 92 C ã Pr 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 92 s of cash collateral collateral collateral collateral collateral collateral collateral collateral collateral collateral collateral collateral collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral Collateral it has a total of 450 g dur ant 70 million nets at a rate of 2, 1 bs. r s will be more than 6 wt.% of the total amount of the product that fills the can. 93à. A process according to any one of the preceding claims, characterized in that the packaging in which the meat product is distributed is selected from the group consisting of sausage casings, plastic containers, cans, glass containers, containers of sheet metal. 94à. Method according to claim 50, characterized in that the meat product mixture is subjected to a preservation and / or cooking treatment. 95é. 6. A process according to claim 50 wherein the meat, when the low calorie meat product to be prepared is a spreadable meat product, is produced. 95à. - Low-calorie meat take the next steps! or to. preparation of a spreading product, characterized in that it comprises 14 to 8 water. powder temperature having a water content in from the powdered protein to that in the form of an emulsion, (c) mixing an edible oil less than 50 ° C, and a maximum protein of 20% by weight, calculated to obtain a first mixture (2> mixture of the emulsion of step C1) with visible fats, 30% by weight, lean meats, substantially free of its proportion in the range of 20% relative to the product, an ingredient comprises fiber in the dietary range by the dietary and starch substitutes ratio of 1.32 to 1: 1, with vegetable fat being less than 5% ratio by weight that the ratio of &gt; of the dry matter of the fat replacement ingredient. When the starch ratio is at least 50% by weight of the dry matter of the vegetable ingredient, which is capable of having, or being made homogeneous in consistency essentially without sensory recognizable particles in the extendable meat product, in the range of 5-80% by weight, calculated relative to the product, water, its proportion being in the range of 10-80% by weight, calculated relative to the product, salt, its ratio being in the range of 0.1-4 % by weight, calculated relative to the product and optionally one or more additional ingredients, its total proportion being calculated in the range of 1 ΡΘ 30 1/0 d with respect to the product, the emulsion of step C &gt; at least 5% by weight of the resulting mixture, if necessary milling of the resulting mixture. obtaining a mixture comprising sub- stance. Optionally dispersed particles of meat and vegetable ingredients, wherein the meat particles have a maximum diameter of at most 1 cm, the resulting mixture of step C 2) (4) optionally selects the distribution of the resinance mixture in gens of adequate size, and (5) optionally subjecting the resulting mixture dispensed in packages to a preservation and / or cooking treatment for obtaining a low calorie spreads product having a fat content which is less than 10% by weight in 37Â ° C . - Process according to the steps of step (1) with step (c) of step (c). resulting from the admixture of the vegetable fat substitution composition, additional water, salt and optionally a number of milling ingredients. obtaining the mixture which comprises subcutaneously distributed particles of meat and vegetable oil and in which mixture the meat pieces have a larger diameter of at most 1 cm 150 36: ®. - Process according to; characterized in that the amount of edible oil is in the range of 0.5-5% by weight, calculated relative to the product. 33®. A process according to claim 36, characterized in that the water added in step 11 is in the range of 1.0-10% by weight, calculated reliably to the proton. 100®. 6. A process according to claim 36, wherein the amount of powdered protein is in the range of 101Â °. 6. A process according to claim 36, wherein the meat product to be prepared is selected from the group consisting of meat slices as liver slurries, pasted and poured. according to the invention, in accordance with the invention. 1. 1 men ne. 1% to 2% yield. The process is carried out by the oil in the range of 0.1% by weight and by weight. 103®. - Pro cession of the c o r o o c orn < Claim 93 is carried out by the water guide. to be put forward in step i. 1 is in the range of 1-3% by weight. 104®. A process according to claim 10, characterized in that the amount of protein powder in step (c) is in the range of 0.2 - 2% by weight and preferably in the range of 0.3 - 2% by weight. 105®. The ratio of the total fat content to the total fat content in the fat meal product is less than 7% by weight. 1061. The process according to any one of claims 1 to 5, wherein the total proportion of the fat in the low-calc spice product is less than 5% by weight. weight ratio and preferably less than 3% by weight. 1072 ·. - Process for the c o rming of the C o m ive C o m e C o ct; which is characterized by the proportion of cranium in the first half of the year. (2) is in the range of 25-70 wt.%, preferably 30-70 wt.% in weight. 1 OSsS. A process according to any one of the preceding claims, characterized in that the total amount of dietary fiber and starch present in the vegetable fat substitution ingredient is at least 5% by weight, calculated on the product . . A product according to claim 96 or 108, characterized in that a ratio of dietary fiber / starch in the vegetable fat substitution ingredient to be added in step (2) is in the range of 1:20 to 1: 2, preferably in the range of 1-5: 1 to 1: 1 and more preferably in the range of 1: 1 to 4: 4. of the color of the f i b r a d i e t t i n t i n tio n tio n 96, ϊ i ΗΠ V »%" '. A process characterized in that the proportion of fat replacement fiber is at least 10% by weight. bad. characterized in that the proportion of grease is Process according to claim 110, in which at least 152 fibers are blended. 11. A process according to claim 96, wherein the dietary fiber and the starch are unmodified dietary fiber. 1131. A process according to claim 96, wherein the vegetable fat substitution ingredient is a natural non-fractionated plant material having a water content of at least 70%. and of SUBSTITUTIONS that range. 10-70% by weight and 50% by weight. 1141. A process according to claim 113, characterized in that it contains vegetable starch, preferably in the range preferably in the range. of 20-50% by weight. 1151. A process according to claim 113, wherein the fat replacement ingredient is selected from plant tuber material and plant root materials. 1151. - Process according to the. Claim 115, characterized in that the plant tuber material is selected from potatoes, sweet potatoes and mixtures thereof. 11. A process according to claim 115, wherein the plant root material is selected from tapioca roots, cassava roots and arrowroot. characterized in that the natural plant material is pre-cooked. 2 1 - C c Γ 5 C Ι · 8Γ 1 Z 3 O O p p Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ Γ. the ingredient of go r or r a. 1 c ·: &gt; A water in the water is more than 20% by weight. 120s. Method according to the invention, characterized in that the proportion of the vegetable fat substitution ingredient is in the range of 1 to 10% by weight. gamma. of from 4 to 15% by weight and preferably in the range of from 0 to 15% by weight. gamma. of 5 - 10% by weight. 121a. 2. A process according to claim 1 or 2, wherein the vegetable fat substitution ingredient is natural, plant material not fractionated from edible cereal grains. and the seed; of dimethylsulfoxide (122 g). - A process according to claim 1, Claim 12 ', vegetable substitution being in the form of particles having a diameter greater than 2 mm in max. '' '' '' '' '' '' '' '' '' ' or by the substitution ingredient of OO Γ dUa to the isolate and fiber. Ethyl isothiocyanate. Pr o C 00 only with ac. claims V *. The compound of formula (I) was prepared as described in Example 1. r t i r of Ο.Γί! potato starch, and tapioca. Precede to proceed with c *. claims &amp; V <= 0. dietary fiber is selected from the dietary fiber, fiber, and tapioca fiber. 120, characterized in that the bean and fibr. The composition of the present invention comprises the use of a fiber of polyvinylpyrrolidone. according to claim 96, the method of claim 1 having the formula: the ratio of fiber to fiber 1 and / or the proportion of fiber in weight was determined by a method of quantitative determination of vegetable fat as characterized in that the ingr is obtained by fractionated fraction in the turkey whose diet is less than defined in claim 96. A process according to claim 96, characterized in that the water added in step (2 ') is in the range of 15-40% by weight and preferably in the range of 20-35% by weight. the method of claim 96, characterized in that the step taken in step (ii) is water where vegetable or cider has been cooked. (2) is in the range of 0.5 - 3% by weight and preferably in the range of 1-2 wt.%. wherein the added salt is selected from the group consisting of a food grade composition which essentially comprises sodium chloride, a food grade composition comprising sodium chloride and additional salts and a a food grade composition comprising one or more alkali metal salts and salts and said alkaline earth metal salts, said food grade compositions further including salts thereof with sodium chloride which are also salted with sodium chloride. 155 131Â °. A process according to claim 96, characterized in that the lean meat in step (v) is selected from muscle tissue and edible remnants including kidneys, spleens, brains, tongues, or pancreas. 132 = 5. 5. A process according to claim 131, characterized by a. meat being a mixture of meat of two or more species of animals. 133. A process according to claim 96, characterized in that the additional ingredients added in step (i). z} are selected a. of the following groups of ingredients: cooked or uncooked vegetables having sensorially recognizable particle size, selected from hydrocolloids, egg albumin, gelatin and collagen, structuring agents, preservatives, flavoring agents, spices, flavoring agents, sweetening agents, coloring agents, vitamins, smoke and curing agents. 134 = !. A process according to claim 96, characterized in that the resulting spreader product has a total energy content of less than 700 KJ / 100 g. 135ê. - Process according to. Claim 134, characterized in that the total energy content is less than 600 KJ / 100 g, preferably 500 KJ / 100 g, and more preferably less than 400 KJ / 100 g. 136â. A process according to claim 134 or 135, characterized in that the contribution of the fat content of the meat product to. low calorie spreads resulting for their total energy content to be less than 50%, preferably less than 40%, more preferably less than 30%, and in particular less than 20%. 137â. 4. A method according to claim 96, characterized in that the low calorie spatula product results when a sensory test panel is compared to a meat product of the present invention. reference, high fat, conventionally prepared, have the same taste, texture, and appearance as the reference product. 13S. A process characterized in that the ratio of the product to the product is 450 g for 70 minutes at a rate of 6% by weight according to claim 36, the total amount of meat jelly and meat fat of low calories then when filling a can that supports pressure of 2.1 bars, be less than. total quantity of product that fills the can. 133 *. - A process characterized in that the mixture resulting from step (2) or (3) preserving and / or cooking. . f cf i V A {A. »_ <2 ·. The spreadable meat product is subjected to a treatment of 140. A process according to claim 1, wherein the meat added in step C2) is liver. Ml c. tips 1 of basics 141§. A process according to any one of the preceding claims, characterized in that a caloric value is obtained, the product being a product of the dried beef meat product, the drying being carried out by a process which does not result in any substantial coagulation of the meat protein, such as freeze drying. L.isbo 7 De ibro de ÍSS'0 J. PEREIRA da cruz Official Agent of Industrial Property RUA VICTOR CORDON. 10-A 3 «1200 USBOA