RU2160547C1 - Food additive composition for production of meet foods - Google Patents

Abstract

FIELD: meet industry. SUBSTANCE: composition includes hydrogel and food emulsifier. The former contains mixture of horn tree gum, guar gum, and xanthane gum, and the latter are distilled fatty acid mono- and diglycerides constituting 35.0-45.0% of the composition. Composition is added to meet in amounts 0.3- 0.6% per 100 kg of meet stock. EFFECT: enabled controlling process and rheological properties of minced meet systems and consistence of finished meet products.

Description

 The invention relates to the meat industry, in particular to food additives used in the production of meat products.

 Well-known food additives for the production of meat products containing hydrogels, namely carrageenans (Abstracts. Meat industry. Issue 2. M., 1999, p.6), gums (US 4478859 A, 1984), methyl cellulose (SU 1729402 A1, 1992), modified starch and the like.

 Their disadvantages include the fact that, despite their water-retaining and structure-forming properties, they themselves do not provide a stable emulsion of the protein-fat-water system.

 Known food additives containing an emulsifier, for example a monoester of glycerol and fatty acids (A.V. Ustinova and others. Production of sausages and meat products for children and diet food. M., Myasomolprom, 1988, p. 25).

 However, such a nutritional supplement alone does not provide a stable consistency and does not balance moisture in the product, which leads to the formation of fatty edema in the finished product.

 Also known is a food supplement composition containing a hydrogel (gluten or a mixture of flour and water) and a food emulsifier, as well as other components (Endel Carmas, Sausage Technology. M., Light and Food Industry, 1981, p. 142).

 However, its disadvantages include its multicomponent nature, as well as the fact that it does not provide high quality of the finished product.

 This food supplement composition is the closest analogue to the claimed invention.

 The objective of the present invention is to expand the range of food additives, the introduction of which in meat raw materials provides high quality finished products.

This problem is solved in that the composition of the food additive for the production of meat products containing a hydrogel and a food emulsifier, characterized in that it contains a mixture of locust bean gum, guar gum and xanthan gum, and distilled mono- and fatty acid diglycerides in the following ratio of components, wt.%:
Distilled mono- and diglycerides of fatty acids - 35.0-45.0
Mixture of locust bean gum, guar gum and xanthan gum - Else
moreover, the composition of the food additive is administered in an amount of 0.3% - 0.6% per 100 kg of raw meat.

 The technical result of this invention, in our opinion, is the following.

 Minced meat can be considered as a dispersed system consisting of a medium in the form of an aqueous solution of low molecular weight protein substances and electrolytes and a dispersed phase in the form of hydrated micelle proteins with a solvate layer on the surface and fat particles of various sizes.

 Moreover, the properties of the dispersed system depend on the volume fraction of moisture in the meat and on its connection with protein and lipid particles.

 The selected ratio, namely a mixture of gums and distilled mono- and diglycerides of fatty acids, reduces the surface tension at the fat-water interface in the protein-fat-water system, binds water and creates the optimal ratio of fat to protein, which in turn does not lead to aggregation and coalescence of fat globules and the release of moisture in the form of broth edema, for example, in sausages.

 This is especially important for the present invention, since it is particularly directed to the processing of fatty raw materials.

 It should be noted that it is known to use distilled mono- and diglycerides of fatty acids (MHD) as an emulsifier. Basically, such an emulsifier is used in fat-water systems (Technology for processing fats. M., Agropromizdat, 1995, p. 180).

 However, a mixture of mono- and diglycerides of fatty acids, mono- and diglycerides of fatty and organic acids, as well as their various esters (DE 3221143 A1, 1983), which is introduced during the production of meat and sausage products, is also known.

 But this additive has a rather complicated preparation mechanism and technology for introducing it into the product. In contrast, the claimed additive is simple to manufacture and convenient to use in any technological chain of production of meat products. In addition, the synergistic effect that arises when the MHD is combined with a mixture of gums and their mutual influence when protein-fat-water is introduced into the system has a technical effect on the invention.

 In this situation, the claimed composition with selected qualitative and quantitative composition meets all the criteria of patentability.

 The invention is illustrated by the following points.

 The food supplement composition is initially prepared. Separately, the hydrogel components are mixed: locust bean gum, guar gum and xanthan gum in certain proportions. Then, a food emulsifier is introduced into the prepared mixture — distilled fatty acid mono- and diglycerides (MHD), which comprise 35.0–45.0 wt.% Of the total amount of the finished composition.

 Separately prepare meat (beef or pork of relatively high fat content of 40-45%), grind it on a spinning top and then cut it. The ingredients are added to the resulting mixture (phosphates, spices, dyes, antioxidants, salt, etc.) and the meat mixture is continued to cut for 1-1.5 minutes, and then the composition of the above-described food additive is added in the amount of 0.3% per 100 kg of meat raw materials. Further, the meat product production process is conducted according to the requirements of a particular technology and formulation.

 To ensure high quality of the finished product, the claimed food additive composition must be introduced in an amount of 0.3 - 0.6% per 100 kg of raw meat.

 Thus, this invention allows to expand the range of food additives that allow to process, in particular, fatty raw materials, with obtaining high-quality meat products.

Claims (1)

A food additive composition for the production of meat products containing a hydrogel and a food emulsifier, characterized in that it contains a mixture of locust bean gum, guar gum and xanthan gum, and distilled mono- and diglycerides of fatty acids as a food emulsifier in the following ratio components, wt.%:
Distilled mono- and diglycerides of fatty acids - 35.0 - 45.0
Mixture of locust bean gum, guar gum and xanthan gum - Else
moreover, the composition of the food additive is introduced in an amount of 0.3 - 0.6% per 100 kg of raw meat.