RU2345605C2 - Method for manufacturing of forcemeats - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes preparing the meat, grinding and salting the meat, preparing and adding protein additives in the form of protein gels or protein and fat emulsions, adding other ingredients such as onions, spices, textured soy protein, and preparing the forcemeat. The protein additives are mixed with granulated calcium salts - chloride or lactate or citrate in the amount of 5.0 to 20.0% of the weight of the animal protein powder mixture, which includes casein, whey protein concentrate, cheese whey and blood plasma. The protein additives are prepared and added in the form of gels in the amount of 15 to 20% or protein and fat emulsions in the amount of 30 to 40% of the weight of the finished forcemeat, wherein concentration of granulated calcium salts is 0.2 to 0.5% of the forcemeat weight. Carboxymethylcellulose in the amount of 3 to 40 wt % is included in the protein additives. Monoglyceride is used as granule material.

EFFECT: improved functional and processing characteristics of forcemeats, improved texture, increased yield during heat treatment and reduced cost of finished meat products.

4 cl, 3 tbl, 4 ex

Description

The invention relates to the meat industry, in particular the production of minced meat, including minced meat for cooked sausage products, minced meat, minced meat for ravioli and cutlets.

A known method for the production of meat pastes. The essence of the method is to carry out the following operations: select and prepare raw materials, including liver, blood plasma and collagen-containing raw materials containing calcium ions. Collagen-containing raw materials are subjected to preliminary heat treatment. Then the raw material is ground in a spinning top and the paste is prepared from it in a cutter in two stages: at the first stage, collagen-containing raw material containing calcium ions is ground, which is used as a beef udder in the presence of blood plasma. At the second stage - at the beginning add pre-ground and mixed soybean liver mixed with 1.2-1.4% sodium chloride and 7.5 mg% sodium nitrite and aged in the saline at 0-4 ° C for 16-24 hours isolated proteins in an amount of from 2 to 4% by weight of raw materials and cut. Sodium chloride is added to the rest of the raw materials used at the end of the second cooking stage during the chopping process in an amount of 1.2 to 1.4%. The purpose of this method is to improve the quality of finished products, in particular organoleptic indicators such as color, texture, plasticity (RF Patent No. 2101983, publ. 1998.01.20).

The disadvantage of this invention is the need to use significant quantities of offal (beef udder) and blood plasma (weight ratio from 1: 1 to 1: 4), which affects the taste of the prepared pastes. Offal contains a high percentage of fat and is characterized by increased activity of tissue enzymes, therefore, are perishable raw materials. The use of an additional quantity of offal in the recipe for minced pastes leads to a decrease in the storage capacity of the prepared pastes. The need for preliminary heat treatment of the beef udder (cooking for 2 hours) with subsequent cooling complicates the process and significantly reduces the content of water-soluble calcium, which practically negates the calcium donor function of the udder after cooking.

A known method of producing minced products by traditional technology, which include calcium caseinate to obtain the desired viscosity of the minced meat. Calcium caseinate simultaneously disperses fat and keeps it in dispersion. In addition, it emulsifies fat, forming a membrane layer on fat particles. The dosage may be from 0.5 parts or more per 100 parts of meat (including fat), but preferably 1-8 parts. The formulation contains the following components:

meat and fat, kg 43.03 flake ice, kg 27.18 sodium chloride, kg 1.24 polyphosphate, g 169.80 sodium ascorbate, g 21,20 caseinate sodium or calcium, kg 2.26 spices, g 339.6

(US patent No. 2964409, publ. 12/13/1960).

The disadvantage of this method is that only sodium and calcium caseinates are used as protein additives. In this case, the source of calcium ions is calcium caseinate in a strictly specified amount (2.26 kg), which limits the scope of the invention, allowing it to be used only within the framework of the claimed formulation.

A known method of preparing a meat product such as cooked sausage, including the preparation of meat raw materials, the introduction of skimmed milk powder, grinding and salting meat raw materials, the introduction of moisture-binding additives, the preparation of minced meat and the preparation of sausage products. Before chopping, an ambassador of chopped beef of the highest grade and pork bold is carried out by mixing with salt and calcium chloride. At the stage of cutting, poultry meat of mechanical boning is introduced, food defibrinated blood mixed with sodium nitrite, and a water-holding additive - methyl cellulose with a certain content of components. The proposed method allows to balance the ratio of "calcium: phosphorus" in meat products, to increase the value of meat products (RF patent No. 2180511, publ. 2002.03.20 - prototype).

The disadvantage of this method is the introduction of calcium into the product in the form of an aqueous solution of its chloride, which can give the finished product a bitter aftertaste. In addition, there are certain technological difficulties in the homogeneous distribution of a small amount of a solution of calcium chloride (0.2 ... 0.3 wt.%) In the mass of minced meat.

The technical result that can be obtained by using the present invention is to improve the functional and technological parameters of minced meat, improve their texture (ductility or elasticity, depending on the desired technological result), increase the yield during heat treatment and reduce the cost of finished meat products.

The technical result is achieved due to the fact that in the method for the production of minced meat, including the preparation of raw meat, grinding and salting of raw meat, making protein additives in the form of protein gels or protein-fat emulsions, pre-prepared on the basis of a dry mixture of animal proteins, making additional ingredients in the form of onions, spices, texture, and the preparation of minced meat, granular calcium salts - chloride or lactate or citrate - from 5.0 to 20.0% by weight of a dry mixture of animal proteins are added to protein additives and protein supplements to form gels at 15 ... 20% or protein-fat emulsions in an amount of 30 ... 40% by weight of minced meat, the content of granulated calcium salt is from 0.2 to 0.5% by weight of the meat. In the production of minced meat, dry mixtures of animal proteins are used based on casein, whey protein concentrate, cheese whey, and blood plasma. The composition of dry mixtures of animal proteins include carboxymethyl cellulose in an amount of from 3 to 40 wt.%. Monoglyceride is used as a protective coating for granular calcium salts.

Improving the functional and technological parameters of minced meat (moisture-binding and fat-holding ability) is achieved through the use of additives of high-grade animal proteins (casein, blood plasma, whey protein concentrate) in the form of gels from 15 to 20% or protein emulsions from 30 to 40% by weight minced meat. The introduction of protein gels in an amount of less than 15 and emulsions less than 30% does not give a technological result, while the use in the formulations of more than 20% gels and more than 40% protein emulsions by weight of minced meat worsens the organoleptic characteristics of the finished products.

Improving the texture of minced meat is achieved by introducing calcium salts in the form of microgranules as a part of protein additives, which leads to an increase in the viscosity and strength of minced meat due to the structuring interaction of calcium ions with protein components of the additives and meat proteins during the preparation of minced meat or during the heat treatment of minced meat. The required texture of minced meat is determined by their consistency, which is evaluated by the characteristics of viscosity and strength.

The optimal amount of granules introduced depends on the expected technological result and their type and ranges from 5.0 to 20.0% by weight of dry protein supplement, while the content of granular calcium salts is from 0.2 to 0.5% by weight of minced meat (cm Table 1, 2 and embodiments of the invention 1-4). The use of granular calcium salts in the composition of protein additives in an amount of less than 5 wt.% (Less than 0.2% by weight of minced meat) does not affect the texture and functional and technological parameters of minced meat, while the use of more than 20 wt.% (More than 0 , 5% by weight of minced meat) changes the taste of finished meat products. The use of calcium salts in the form of free-flowing fine-crystalline granules consisting of a basic substance and a protective coating allows prolonging the dissolution of calcium salts in the aqueous phase of minced emulsions.

It is known that calcium ions have a very high affinity for water; therefore, the use of calcium salts with a protective coating that is inert to water first ensures complete hydration of meat proteins and introduced protein supplements, after which calcium salts dissolve. Such a sequence of interaction of the components of the meat system with water has a positive effect on the functional-technological and texture characteristics of the prepared meat. The use of monoglyceride salts of calcium salts as a protective coating of granules allows homogeneous distribution of calcium ions throughout the entire volume of the prepared meat. In the process of cutting, as a result of mechanical action, partial destruction of the shells of granules occurs. Monoglyceride is emulsified in the mass of the product, with a partial release of calcium, and, after the hydration of the protein components of the meat is completely completed. In the subsequent heat treatment of minced products, the protective coating melts (above 50 ° C) and the calcium is completely released, the interaction of which with unbound moisture helps prevent broth-fat swelling. Binding free moisture, calcium improves the consistency, provides good moisture-binding and fat-holding properties of minced meat.

In the case of introducing granular calcium salts into the composition of protein emulsions, the melting of the protective coating of granules is achieved already at the stage of emulsion homogenization. Improving the consistency of minced meat is achieved as a result of more complete emulsification of fat due to the introduction of an additional amount of emulsifying proteins in protein supplements and their complexation with calcium ions.

Thus, the use of monoglycerides as the material of the granules ensures a homogeneous distribution of calcium salts over the whole mass of minced meat and prolongs the hydration of calcium ions, restricting the access of water molecules to them until the interaction of protein components of minced meat with water is completely completed. In this case, the free moisture released during protein denaturation during the heat treatment turns out to be strongly bound to calcium after melting the protective coating of the granules.

An increase in the yield during heat treatment is achieved due to the use of a consistency hydrocolloid stabilizer in the composition of protein additives - carboxymethyl cellulose (CMC) and granular calcium salts, which can prevent broth and fat swelling, which was already noted above. The use of CMC in an amount of less than 3% by weight of protein supplements is insufficient to stabilize the texture of the finished meat, and the use of more than 40% CMC is impractical because it can change the taste of the finished products.

Reducing the cost of the finished product is achieved by replacing expensive meat raw materials with protein gels and emulsions based on high-grade high-tech animal proteins obtained from secondary raw materials of domestic meat and dairy industries.

Examples of the method of the invention

For the practical implementation of this invention, all the components of the minced meat recipe, given in the claims in wt.%, In the examples are given in mass units based on 100 kg of meat mass (excluding table salt, phosphates, spices and broth).

Example 1. Preparation of mincemeat for meat paste with the addition of 30 wt.% Protein-fat emulsion based on casein with granular calcium chloride.

Preparation of raw materials. Raw meat is calculated in such a way as to cover blanching losses. The liver is freed from large blood vessels, adipose tissue residues, lymph nodes, bile ducts, washed in running cold water, cut into pieces weighing 0.05 ... 0.10 kg and blanched by boiling at a liver: water ratio of 1: 3 for 10 …15 minutes. Then cooled to a temperature not exceeding 12 ° C. Peel the pork, cut into pieces weighing 0.05 ... 0.10 kg and blanch when boiled for 10 ... 15 minutes Then cooled to a temperature not exceeding 12 ° C. The broth remaining after blanching is used in the paste recipe. Onions are peeled, washed in cold water, cut and passaged in pork fat until golden.

Preparation of protein-fat emulsion. Protein-fat emulsion is prepared in advance. 15 kg of pork fat, 12.9 kg of water and 2.1 kg of dry protein mixture consisting of 1.00 kg of sodium caseinate, 0.27 kg of cheese whey, 0.63 kg of CMC, 0.20 kg of chloride granules are loaded into the emulsifier calcium, and dispersed at a temperature not exceeding 12 ° C until a homogeneous emulsion is obtained.

Cooking minced meat. The preparation of the paste is carried out in the cutter. Chilled, blanched meat raw materials: 38 kg of pork and 30 kg of liver are placed in the bowl of the cutter, add 2 kg of onions, 1.5 kg of table salt, spices and half (10 kg) of the broth, cut for 3 ... 5 min until a homogeneous pasty mass is obtained . The finished emulsion is applied to the paste mass and cutted for another 3 ... 5 min, gradually adding the remaining broth (10 kg). The temperature of the finished paste mass should not be higher than 15 ° C. Next, the shells are filled with a paste mass, heat treated to a temperature in the center of the loaf of 72 ° C and cooled to a temperature in the center of the loaf (4 ± 2) ° C.

Example 2. Preparation of minced meat for meat paste with the addition of 40 wt.% Protein-fat emulsion based on blood plasma with granular calcium lactate.

Preparation of raw materials. Raw meat is calculated in such a way as to cover blanching losses. The liver is freed from large blood vessels, adipose tissue residues, lymph nodes, bile ducts, washed in running cold water, cut into pieces weighing 0.05 ... 0.10 kg and blanched by boiling at a liver: water ratio of 1: 3 for 10 -15 min, cooled to a temperature not exceeding 12 ° C. Peel the pork, cut into pieces weighing 0.05 ... 0.10 kg and blanch when boiled for 10 ... 15 minutes Then cooled to a temperature not exceeding 12 ° C. The broth remaining after blanching is used in the paste recipe. Onions are peeled, washed in cold water, cut and passaged in pork fat until golden.

Preparation of protein-fat emulsion. Protein-fat emulsion is prepared in advance. 20 kg of pork fat, 17.1 kg of water and 2.9 kg of dry protein mixture consisting of blood plasma 1.45 kg, cheese whey 0.29 kg, CMC 0.73 kg, calcium chloride granules 0.43 are loaded into the emulsifier kg, and dispersed at a temperature not exceeding 12 ° C until a homogeneous emulsion is obtained.

Cooking minced meat. The preparation of the paste is carried out in the cutter. Chilled, blanched meat raw materials: 33 kg of pork and 25 kg of liver are placed in the bowl of the cutter, add 2 kg of onions, 1.5 kg of table salt, spices and half (10 kg) of the broth, cut for 3 ... 5 min until a homogeneous pasty mass is obtained . The finished emulsion is applied to the paste mass and cutted for another 3 ... 5 min, gradually adding the remaining broth (10 kg). The temperature of the finished paste mass should not be higher than 15 ° C. Next, the shells are filled with a paste mass, heat treated to a temperature in the center of the loaf of 72 ° C and cooled to a temperature in the center of the loaf (4 ± 2) ° C.

Example 3. Preparation of dumplings minced meat with the addition of 20 wt.% Protein gel based on a whey protein concentrate with granular calcium citrate.

Preparation of raw materials. Onions are cleaned of plumage and washed. Beef is lived, connecting films are removed and cut into pieces weighing 0.05 ... 0.10 kg.

Preparation of protein gel. The protein gel is prepared as follows: 12 kg of cold water and 8 kg of dry protein mixture, consisting of 7.28 kg of whey protein concentrate, 0.32 kg of CMC and 0.4 kg of granules of calcium citrate, are added to the bowl of a cutter or mixer revolutions. The finished gel is unloaded and left to ripen at a temperature of not more than 5 ° C for 1 hour.

Cooking minced meat. 30 kg of truncated meat, 15 kg of bacon and 5 kg of prepared onions are ground in a spinning top with a grid diameter of 2-3 mm. Next, the minced meat is prepared at the mixing unit, 10 kg of hydrated texturate is added to the obtained minced meat, for this 2.5 kg of soya texturate is poured into 7.5 kg of cold water and left for 15 minutes to swell the proteins, then 20 kg of protein gel is added. To the minced meat add 20 l of water, 1.5 kg of table salt, 0.3 kg of phosphates, 0.05 kg of black pepper and mix until a homogeneous mass. The prepared meat is then sent to the molding of dumplings.

Example 4. Preparation of minced meat for cooked sausages with the addition of 15 wt.% Protein gel based on a whey protein concentrate, blood plasma and casein with granular calcium lactate.

Preparation of raw materials. Beef is veneered and connecting films are removed, cut into pieces weighing 0.05 ... 0.10 kg and ground in a spinning top with a diameter of lattice openings of 2-6 mm. Separately grind shpig. Soy isolate is hydrated 1 to 3 in cold water and left to swell proteins in the refrigerator for 2-3 hours.

Preparation of protein gel. To prepare the protein gel, 10.7 kg of cold water and 4.3 kg of dry protein mixture, consisting of 1.50 kg of whey protein concentrate, 1.30 kg of blood plasma, 0.86 kg of casein, are added to the bowl of the cutter or mixer, 0, 13 kg of CMC and 0.51 kg of granules of calcium lactate, and mixed until a homogeneous mass. The finished gel is unloaded and left to ripen at a temperature of not more than 5 ° C for 1 hour.

Cooking minced meat. 30 kg of chopped meat, 10 kg of cold water, 1.5 kg of salt, 0.3 kg of phosphate and spices are loaded into the cutter and cutted for 3 ... 5 minutes, then 25 kg of chopped bacon, 10 kg of hydrated isolate and 15 kg of protein gel are added and clutter for another 3 ... 5 min, gradually adding the remaining part of cold water (10 kg).

Ready stuff is sent for forming sausage loaves.

Table 3 shows the results of studies of texture characteristics (breaking stress, g / cm ² ; viscosity, Pa · s) and functional and technological indicators (moisture binding capacity,%; yield during heat treatment,%) of minced meat (examples 1-4). In the manufacture of control samples, granular calcium salts were not included in the protein mixtures.

Table 1 The dependence of the functional-technological and texture characteristics of minced meat on the introduced amount of granular calcium salts (the number of additives is indicated in mmol of calcium ions) Type of applied granules Destructive stress, g / cm ² Viscosity, Pa · s Moisture-binding ability,% The output during heat treatment,% Calcium Chloride, mmol 0 77.0 328 90.0 57.3 one 80.5 344 91.6 56.6 3 105.9 457 99.7 51.7 5 120,2 472 95.1 54.1 7 123.0 379 92.9 60,2 9 117.3 360 91.6 58.7 eleven 115.6 308 98.1 56.5 13 112.3 275 101.3 55,4 Calcium Lactate, mmol 0 77 328 90.0 57.3 one 79.3 388 90.7 61.0 3 82.1 416 96.7 65.51 5 85,2 430 92.0 62,4 7 98.0 460 88.7 59.9 9 98.3 370 89.0 57.1 eleven 93.8 340 90.2 57.7 13 89.2 280 89.1 61.3 Calcium Citrate, mmol 0 77.0 328 90.0 57.3 one 83.9 386.3 90.7 58.8 3 98.7 421.4 91.8 61.2 5 103.8 464.1 92.3 61.8 7 102,4 453.6 93.1 61,4 9 98.5 412.7 92.6 58.9 eleven 96.3 386.3 90.2 57.2 13 92.1 309.7 89.4 56.7

table 2 The dependence of the functional-technological and textural characteristics of minced meat on the content of granular calcium salts (the amount of additives is indicated in% by weight of minced meat) INDICATOR Type of applied granules Breaking stress
g / cm ² Viscosity, Pa · s Moisture-binding ability,% The output during heat treatment,% Calcium Chloride, wt.% 0 59.3 216 61.6 62.8 0.2 76,2 257 69.8 61.3 0.4 71.8 253 67.3 63.5 0.6 65.7 205 66.7 64,2 Calcium Lactate, wt.% 0 59.3 216 61.6 62.8 0.2 77.8 260 67.1 77.7 0.4 75,2 232 65,2 76,2 0.6 67.1 216 63.8 75,2 Calcium citrate, wt.% 0 59.3 216 61.6 62.8 0.2 71.9 256 64.8 65.3 0.4 70.8 248 67.2 70.7 0.6 67.9 224 66.0 70.1

Table 3 The results of studies of the effect of additives of granular calcium salts on the texture and functional-technological indicators of minced meat in examples 1-4 Example Moisture contents, % Breaking stress
g / cm ² The moisture-holding ability of minced meat,% Stuffing fat-holding ability,% The output during heat treatment,% 1 (control) 59.3 ± 0.1 360.6 78 65 77 1 (experience) 62.7 ± 0.2 332.7 one hundred one hundred 95 2 (control) 60.2 ± 0.2 338.9 67 62 89 2 (experience) 63.2 ± 0.2 293.6 one hundred one hundred 98 3 (control) 62.8 ± 0.2 70.9 54 72 70 3 (experience) 61.9 ± 0.2 100.0 63 81 78 4 (control) 56.9 ± 0.1 208.5 55 75 74 4 (experience) 54.7 ± 0.1 240.5 64 86 86

Claims (4)

1. Method for the production of minced meat, including preparing meat raw materials, grinding and salting meat raw materials, preparing and adding protein additives in the form of protein gels or protein-fat emulsions, pre-prepared on the basis of a dry mixture of animal proteins, adding additional ingredients in the form of onions , spices, texture, and the preparation of minced meat, characterized in that granular calcium salts — chloride, or lactate, or citrate — are added to protein additives in an amount of from 5.0 to 20.0% by weight of a dry mixture of animal proteins, white gels in the form of gels contribute 15 ... 20% or protein-fatty emulsions 30 ... 40% by weight of minced meat, and the content of granular calcium salts is from 0.2 to 0.5% by weight of minced meat. 2. The method according to claim 1, characterized in that they use dry protein mixtures of animal proteins based on casein, whey protein concentrate, cheese whey, blood plasma. 3. The method according to claim 1, characterized in that monoglyceride is used as a protective coating of granular calcium salts. 4. The method according to claim 1, characterized in that the composition of dry mixtures of animal proteins include carboxymethyl cellulose in an amount of from 3 to 40 wt.%.