RU2174821C1 - Method of preparing meat farce for producing cooked sausages - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves providing raw material including raw meat material, hydrated protein additives and other components in accordance with receipt. Protein additives are lentils protein preparations introduced in an amount of 9-15 wt% of farce, when lentils flour is used, or 20-25 wt% of farce, when lentils protein concentrate or isolate is used. Lentils flour is hydrated in the ratio of 1:2.0- 2.5, and lentils protein concentrate or isolate is hydrated in the ratio of 1:3.0 - 4.0. Method further involves farce injection and thermal treatment for obtaining ready product. EFFECT: increased biological value of product, reduced production cost and improved processing properties. 4 dwg, 11 tbl, 24 ex

Description

 The invention relates to the meat industry and can be used in the manufacture of sausages.

 The closest in technical essence to this solution is a method for the production of cooked sausages using hydrated preparations of vegetable proteins of various degrees of purification (flour, isolate, concentrate) instead of the main raw materials, including preparation of the recipe composition, mixing the ingredients, filling the shells, cooking sausage loaves and cooling them (Graf V.A. Technological properties of protein additives in the production of minced meat products. - M .: TSNIITEIMMP, 1981; Series Meat industry: Review. Inform. - P. 14-15).

 The disadvantages of the technical solution are the high cost of drugs due to their import; in the case of flour and concentrate - insufficiently high biological value and functional and technological properties.

 An object of the invention is to increase the biological value of drugs and products, reduce their cost, improve the functional and technological properties.

 The problem is achieved in that in the method of preparation of minced meat for the production of cooked sausages, including the preparation of raw materials, the preparation of minced meat with the introduction of meat raw materials, hydrated protein additives and other components of the formulation, minced meat, heat treatment, new is that as protein additives use protein preparations of lentils in an amount of 9-15% by weight of meat when using flour or 20-25% by weight of meat when using a concentrate or isolate of lentil proteins, while lentil meat they are hydrated in a ratio of 1: 2.0-2.5, and the concentrate and isolate are hydrated in a ratio of 1: 3.0-4.0.

 Protein preparations of lentils: lentil flour (TU-9295-004-10614175-98), protein concentrates and isolates obtained on its basis.

 Protein preparations of lentils have a number of significant advantages compared to soya from various foreign companies - the main protein supplement in modern food production. Lentils - domestic bean crop with good productivity. Comparative characteristics of lentils and soybeans are presented in table. 1.

 Compared to soya, lentil flour has a higher mass fraction of salt-soluble protein fractions responsible for structure formation (42.5 and 21.4%, respectively).

 As can be seen from the data of a comparative analysis of the composition of the amino acids of proteins (Table 2), lentil flour has a complete set of amino acids, including all essential ones. There is more total lysine in lentil flour than in soybean, which implies a good development of the Maillard reaction during heat treatment, accompanied by an improvement in the color of the products, and also taking into account the deficiency of this amino acid in food sources - higher biological value.

 The rate of the most important amino acids (%) is quite high: isoleucine - 106, leucine - 141, lysine - 174, methionine + cystine - 77, phenylalanine + tyrosine - 134, threonine - 129, tryptophan - 68, valine - 65, although it is limited by valine tryptophan, methionine + cystine, i.e. sulfur-containing amino acids. According to these indicators, raw meat (beef and pork) has a rate of more than 100%. This makes the rational use of protein preparations of lentils as part of food products based on a combination with raw meat.

 According to the criteria for assessing the quality of food proteins - biological value and the indicator of protein use - lentils approach soy, and in terms of digestibility they exceed it by 2-3%. The digestibility ratio of lentil proteins is 83%, which is almost identical for premium meat proteins.

 The fat content in lentils is more than 20 times lower than in soy, and the fatty acid composition of lipids is 60% represented by essential components. This indicates a much lower energy value of lentil products than soy. In lentil flour, there are almost 2 times less oligosaccharides that cause intestinal flatulence. It contains physiologically active substances (fiber), vitamins and mineral elements. In lentils and their processed products, there are practically no antialimentary substances and digestive enzyme inhibitors, whereas, according to the literature, soy products contain such substances.

 A concentrate of lentil proteins is obtained by cleaning them from related components according to the developed technology. The characteristics of the chemical composition are presented in table. 3.

 The concentrate of lentil proteins is also 2 times higher than soy in the content of the salt-soluble fraction of proteins, has a lower energy value, and the rates of essential amino acids are close.

 The characteristics of the lentil protein isolate obtained by deeper cleaning from ballast components are presented in table. 4.

 As can be seen from the data table. 4, the protein content in isolates is almost identical, and, as the results of the study show, proteins have a completely identical amino acid rate.

 X-ray phase analysis showed a greater degree of crystallinity of proteins in lentil preparations as compared to soybean, which, combined with positive physicochemical properties, provides higher functionality in technological processes and the biological value of the resulting products.

Thermogravimetric studies of lentil protein preparations additionally illustrate their great potential in the technology of meat products during heat treatment. The nature of the mass change in the range of temperatures of interest showed that at temperatures of 70-90 ^o C and above the mass of protein preparations remains almost stable, which determines their positive effect on the water-holding and fat-holding abilities of minced meat, provides an increase in yield and the formation of an improved consistency of products.

 It was established that the functional and technological properties of minced meat depend on the type of protein preparation, the degree of its hydration and the proportion of replacement of the main raw materials according to the recipe.

 The studies were carried out on model stuffing,%: beef 2 varieties - 58.0; bold pork - 42.0. When using lentil flour as a protein preparation, it was found that the best hydration conditions are observed with a water module of 1: 2.0-2.5. At values below these limits, there is an uneven distribution of raw materials during mixing, and at large values there is an excess of moisture, which reduces the functional and technological properties (FCS) of the meat composition. At the same time, the introduction of 9-15% hydrated flour instead of non-fat meat raw materials (beef of the 2nd grade) improves FCS (moisture-holding, moisture-binding, fat-holding ability, provides high stickiness of the minced meat and the stability of emulsions). The use of smaller quantities is not economically feasible, and when adding lentil flour in an amount exceeding 15%, unsatisfactory organoleptic characteristics of the products are noted (taste of legumes, insufficiently pronounced color, decreased stability of minced meat).

 When using a concentrate of lentil proteins, the rational hydration regimen is 1: 3.0–4.0, and the amount of protein preparation introduced is 20–25% by weight of minced meat. The feasibility of increasing the amount of protein preparation is due to a deeper purification of proteins from related components that adversely affect the FCS of minced meat and the organoleptic characteristics of finished products.

 Similar results were obtained when studying the FCS of minced meat with the introduction of a hydrated isolate of lentil proteins. The most pronounced positive effect is observed when using low-grade and fatty raw materials.

 When using protein preparations of lentils, FCS is significantly improved, the stability of meat emulsions increases, the proportion of fat decreases and the proportion of proteins in foods increases, which ensures a decrease in cholesterol and the total energy value of foods. At the same time, the amino acid composition of the products is balanced, the consistency improves, the yield increases, and therefore, the goal of the proposed technical solution is achieved.

 Examples of cooked sausage recipes using lentil flour are presented in table. 5.

 The method is as follows. Sausages are produced in accordance with the traditional technological scheme for the production of cooked sausages. Prepared and weighed accurate to 0.01 kg meat raw materials, lentil flour, as well as spices and materials are loaded into a vacuum cutter in the sequence: lentil flour and water for its hydration (use small revolutions of knives); nonfat raw materials (with slow rotation of the bowl of the cutter); when the forcemeat has a uniform distribution over the bowl, pre-prepared offal is added in the form of a paste (in recipes where their use is provided), spices, materials. In the case of preliminary hydration of lentil flour, it is added at the last stage of mincing. After mixing all the components of the meat, cutting is performed at a maximum speed of rotation of the bowl and knives for 100 s. Pork and bacon are added last with gentle stirring while adding salt. After this, the chopping is continued for another 4-5 minutes until a finely ground homogeneous (or evenly distributed) structure is reached. To stabilize the functional and technological properties of the system, snow or ice is added at the last stage.

 Ready meat is sent for extrusion. After molding, the loaves are placed on the frames, subjected to heat treatment.

 Heat treatment and cooling are carried out in strict accordance with the current technological instructions for the production of cooked sausages.

 Organoleptic and physico-chemical indicators of the finished product are given in table. 6.

 Physico-chemical characteristics fully comply with the requirements of the standard. Similar results are confirmed on other formulations shown in table. 5. Moreover, in comparison with similar prescription compositions using soy protein preparations, the yield increases on average by 1-6%.

 A comparative assessment of the biological value of products using the example of New Original and Student's sausages (see the recipe in Table 5) based on the results of determining the composition of amino acids and calculating the amino acid scores is given in Table. 7, 8.

 The data well support the improvement of amino acid scores. Digestibility is 78-82%, which meets the requirements for high-quality meat products. The increase in lysine content due to the addition of lentil flour provides good organoleptic characteristics of the product. The balancing of amino acids, a decrease in the proportion of fat with an increase in the proportion of protein, enrichment with vitamins and physiologically active substances, and reduced energy value determine the preventive effect of the products with their constant use.

 Using concentrates and isolates of lentil proteins, a number of prescription compositions formulated on various raw materials have also been tested and implemented. The experimental data for model minced meat using lentil protein concentrate are presented in FIG. 1-4 (model minced meat based on: 1 - fatty pork; 2 - premium beef; 3 - first grade beef; 4 - second grade beef, the dependences for model minced meat using lentil protein isolate are of a similar nature.

 From the data presented in FIG. 1-4, it is clear that in almost all cases there is an improvement in the FCS of combined minced meat with the introduction of purified protein preparations of lentils in an amount up to 25% by weight of minced meat, which makes it possible to develop and implement a whole recipe range of cooked sausages with improved organoleptic characteristics, yield, increase biological value.

Compared with the prototype, the proposed technical solution has the following advantages:
- the use of domestic protein preparations of plant origin, which due to the good yield of lentils, adaptability to the climatic conditions of Russia, high content of high-quality proteins have a significantly lower cost compared to foreign counterparts;
- a specific ratio of chemical components (absence or low content of fat fractions) provides improved FCS, especially in the formation and stability of emulsions, which allows to obtain products with high yield and better quality;
- the absence of anti-nutritional substances, inhibitors of digestive enzymes, the presence of vitamins, the mutual enrichment of proteins in combination with meat raw materials, a decrease in fat content and an increase in protein content characterize the biological value as higher;
- due to the specific properties of protein preparations, a higher proportion of the replacement of the main raw materials in the formulations of meat products is provided.

 The method is illustrated by examples.

 Example No. 1. Upon receipt of minced meat for the production of cooked sausages, the basis for the use of the recipe sausage "Student". In this case, raw materials were preliminarily prepared and mixed according to the description (see above), and lentil flour was hydrated in a ratio of 1: 2.5 and introduced into the minced meat during chopping in the amount of 14 kg per 100 kg of minced meat, and then they were processed according to the current production instructions cooked sausages, including syringing in a polyamide casing "Amitan", heat treatment and cooling. 12 hours after production, the products were evaluated organoleptically.

 Examples NN 2-5. Similar to example No. 1, differing in the amount of hydrated lentil flour introduced, which is 9, 15, 5, and 17 kg, respectively, per 100 kg of minced meat.

 Example No. 6. Lentil flour was hydrated in a ratio of 1: 2 and used according to example No. 1.

 Example No. 7. Lentil flour was hydrated in a 1: 1 ratio and used according to Example No. 1.

 Example No. 8. Lentil flour was hydrated in a ratio of 1: 4 and used according to example No. 1.

 Example No. 9. When receiving minced meat for the production of cooked sausages, the basis for the used sausage recipe "For Breakfast". In this case, the raw materials were preliminarily prepared and mixed according to the description (see above), and the dry concentrate of lentil proteins was hydrated in a ratio of 1: 4 and introduced into the minced meat during chopping in the amount of 25 kg per 100 kg of minced meat instead of hydrated lentil flour and part of beef grade 1, and then processed according to traditional technology. After 12 hours, the products were analyzed organoleptically.

 Examples NN 10-13. Similar to example No. 9, differing in the amount of hydrated lentil protein concentrate introduced, which amounts to 20, 22, 10 and 30 kg per 100 kg of minced meat, respectively.

 Example N 14. A lentil protein concentrate was hydrated in a 1: 3 ratio and used according to Example N 9.

 Example No. 15. The lentil protein concentrate was hydrated in a ratio of 1: 1.5 and used according to example No. 9.

 Example No. 16. The lentil protein concentrate was hydrated in a ratio of 1: 5 and used according to example No. 9.

 Example No. 17. Upon receipt of minced meat for the production of cooked sausages, the basis of the used sausage recipe "For Breakfast". In this case, the raw materials were preliminarily prepared and mixed as described (see above), and the dry lentil protein isolate was hydrated in a ratio of 1: 4 and introduced into the minced meat during chopping in the amount of 25 kg per 100 kg of minced meat instead of hydrated lentil flour and part of beef grade 1, and then processed according to traditional technology. After 12 hours, the products were analyzed organoleptically.

 Examples NN 18-21. Similar to example No. 17, differing in the amount of hydrated lentil protein concentrate introduced, which amounts to 20, 22, 10 and 30 kg per 100 kg of minced meat, respectively.

 Example No. 22. The lentil protein isolate was hydrated in a ratio of 1: 3 and used according to example No. 17.

 Example No. 23. The lentil protein isolate was hydrated in a ratio of 1: 1.5 and used according to example No. 17.

 Example No. 24. The lentil protein isolate was hydrated in a ratio of 1: 5 and used according to example No. 17.

 The properties of the obtained minced meat and products made according to the proposed examples are illustrated in tables 9-11.

Note. Accepted conventions in the table. 9-11:
BCC - water-binding ability;
VUS - water-holding ability;
ZhUS - fat-holding ability.

Product color: ***** - pink, uniform in section;
*** - pink with a grayish tint;
** - pink, satisfactory expressed;
* - pinkish, not pronounced enough.

Product consistency: +++ - plastic, monolithic, elastic;
++ - slightly loose, there are uneven sections of minced meat;
+ - unsatisfactory.

The smell and taste of the product: ***** - corresponds to this type of product with a slightly pronounced specificity;
**** - characteristic of this type of product without specific taste and smell;
*** - specific bean flavor;
* - insufficiently pronounced for this type of product.

Consistency of hydrated additives:
+++ - homogeneous, pasty;
++ - uneven, there are dry lumps;
+ - liquid, a fraction of unbound flags is separated.

 According to the table. 9-11, sausages prepared according to examples NN 1-3, 6 when using lentil flour as a protein supplement, and prepared according to examples NN 9-11, 14, 17-19, 22 when using a concentrate have the highest yield and best quality and lentil protein isolate.

 Sausages prepared according to examples NN 4, 12, 20 have an acceptable level of functional and technological properties of minced meat and quality, however, the use of protein preparations of lentils in amounts less than those specified in examples NN 1-3, 6; 9-11, 14, 17-19, 22, is not economically feasible.

Claims (1)

 A method of preparing minced meat for the production of cooked sausages, including the preparation of raw materials, the preparation of minced meat with meat raw materials, hydrated protein additives and other components of the recipe, the stuffing of minced meat, heat treatment, characterized in that lentil protein preparations in the amount of 9 are used as protein additives 15% by weight of meat when using lentil flour or 20 - 25% by weight of meat when using a concentrate or isolate of lentil proteins, while lentil flour is hydrated in the ratio 1: 2.0 - 2.5, and the concentrate and isolate of urea proteins are hydrated in a ratio of 1: 3.0 - 4.0.

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