TW201112965A - Oil composition for the preparation of oil containing food products - Google Patents

Abstract

The present invention relates to an oil composition, comprising oil and broth, a method for its preparation, and its use for the preparation of oil containing meat-based products as well as oil containing emulsion-type foodstuff products. Moreover, the present invention relates to a method for the production of oil containing meat-based products using said oil composition and to the oil containing meat-based products resulting therefrom.

Description

201112965 VI. Description of the invention: [Technical field to which the invention pertains] The present invention relates to an oil composition comprising oil and gravy, a method thereof, and a method thereof for preparing an oil-containing meat product and an oil-containing emulsified food. Further, the present invention relates to a method for producing an oil-containing meat from a (four) oil composition: and an oil-containing meat product obtained thereby. [Prior Art] Foods, and especially meat products containing edible oils (especially edible vegetable oils) in place of dynamic fats, are desirable from a dietary/health perspective, the original 2 being that they have lower cholesterol content and higher The ratio of saturated fatty acids to saturated fatty acids. Basically, these meat products are prepared according to two different methods, namely a method based on direct blending of oils and a method based on indirect #mixing oils. Depending on the method based on the direct blending of the oil, the quenched, untreated oil is directed for direct use in the meat or meat pieces of the desired meat preparation. However, in order to ensure the stable blending of the oil into the meat product, different key process parameters must be strictly observed during the manufacture of the product (for example, refer to the European Patent No. 1361). Furthermore, in many cases it is necessary to use processing aids such as soy protein and milk protein to avoid oil oozing out of the final product. In the method based on indirect blending, the oil used for the preparation of the meat product is first subjected to a pre-emulsification treatment. Here, the oil system is pre-emulsified with water and an emulsifier. This pre-emulsified oil is then introduced into the meat or meat for the preparation of the desired meat product (see, for example, JG Bloukas and ED paneras, Journal of Food Science, 098134737 201112965, Vol. 58, No. 4, 1993, 705- 709 pages; ED Paneras and J_G. Bloukas' Journal of Food Science, Vol. 59, No. 4, 1994, pp. 725-733; US-A-005238701). However, the emulsification temperature used for pre-emulsified oils with water and emulsifiers is usually 80. (The range of up to 120 ° C may affect the sensory properties of meat products. [Invention] It is therefore an object of the present invention to provide a novel method for preparing oil-containing food products, particularly oil-containing meat products, which allows the oil to be stably blended In the food, even without the use of processing aids, and the sensory properties of the excellent final product. This item can be prepared by applying the oil composition of the first to fourth patents of the patent scope, claim 5 of the scope of the patent application. The method of the oil composition and the oil composition of claims 6 to 17 are used for the preparation of an oil-containing food, in particular for a meat product. Thus, according to a first aspect, the invention relates to an oil and gravy comprising Oil composition. The ratio of preferred oil to gravy is from 1:1 to 1:3. In particular, the ratio of oil to gravy of the oil composition of the present invention is from 1:1 to 1:2.5. More preferably from 1:1 to 1:2 and optimally from 1:1 to 1:1.5. However, in the context of the present invention, the ratio of oil to gravy may also be from 3:1 to 1:3. The oil composition of the present invention allows edible oil to be technically feasible The maximum amount is blended into foods, such as meat products, mayonnaise products or salad dressings, and the sensory, dietary and nutritional parameters of the oil are almost unchanged. 098134737 4 201112965. Specially, the oil composition of the invention is stably mixed. Cooked sausage, fermented dry or semi-dry (four), cake, raisin, fresh (fresh) (four) and coarsely crushed (or minced) meat pieces of meat products or cooked whole muscle tissue-based products, dried (fermented The whole muscle tissue-based product (equivalent to the raw (fermented) whole muscle tissue-based product) and the fresh (fresh) meat-based product-based product, which does not appear substantially The oil is oozing out due to phase separation. In the context of the present invention, the term "oil" includes any edible oil suitable for human consumption. Preferably, the oil contained in the oil composition of the present invention is edible vegetable oil, edible. Animal oil or a mixture thereof. However, it is more preferred to use edible vegetable oil from the 'food viewpoint'. Some of the various edible vegetable oils that can be used according to the invention include: olive oil, palm oil, soybean oil, Liver oil, pumpkin seed oil, corn oil, rapeseed oil, sunflower oil, safflower seed oil, peanut oil, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, rice bran oil and Mixtures, but a variety of other vegetable oils which can be used for cooking can also be included in the oil composition of the present invention. From the aforementioned koji, 'espeace oil, sunflower oil, corn oil, rapeseed oil and mixtures thereof are particularly good' The oil is preferably the oil, but the oil which is preferably used in the oil composition of the present invention is an organic oil. The term "gravy" as used in accordance with the present invention is any gravy suitable for human consumption. Some of the various gravy that may be included in the oil composition of the present invention include beef juice, pork juice, hard gravy, veal juice, mutton juice, duck gravy, goose juice, vegetable juice, and mixtures thereof. However, various other gravy prepared by other edible species suitable for human consumption may also be included in the oil composition of the present invention 098134737 5 201112965. Preferably, the tarnish of the oil composition according to the present invention is beef juice, pork gravy, chicken gravy, vegetable juice or a mixture thereof. According to a preferred embodiment of the invention, the gravy has a lower fat content. In particular, the fat content of the gravy is equal to or lower than 5 wt.%, preferably equal to or lower than 3 wt.%, more preferably equal to or lower than 2 wt.%, and most preferably equal to or lower than 1 wt%. The gravy contained in the oil composition of the present invention can be prepared according to a method known in the art. The method of preparing gravy is exemplified as follows: carcass items, such as those obtained from cattle, pigs, chickens, calves, lambs, ducks, geese or any other animal species suitable for human consumption, include long bones with striated muscles ( Except for bovine long bones, adipose tissue and connective tissue (tendon, fascia) and water are placed in the boiler, depending on the species and size of the item 'accepting exposure to boiling for a suitable period of time. The resulting gravy is filtered to remove the solid components of the gravy and subsequently quenched. The solid fat granules formed in the gravy after quenching are selectively removed, and the sputum reduces the monthly fat content of the gravy. According to this method, the optimum ratio of carcass items to water is in the range from 12 to 1:6, with a preference of 1:4. In addition, the boiling of the carcass item is carried out at a temperature of from 90 C to 1 〇〇C for about 4 hours to 12 hours, and the gravy is preferably quenched to a temperature ranging from 〇t to 8〇C until microbiologically consistent. Standard. Further, in the context of the present invention, the oil composition of the present invention contains at least ~ additional components. Preferably, the at least one additional component is selected from the group consisting of salts, in particular sodium carbonate, fruits and vegetables, antioxidants, stabilizers, preservatives, taste enhancers, acidulants, thickeners, colorants, emulsifiers, Processing aids, conversion 098134737 6 201112965 Seasoning materials, materials · Wei compound Lai Chengzhi group. The invention relates to a method for preparing the oil composition of the invention, comprising the steps of: (a) providing oil, (b) providing gravy, (), mixing ratios of .1 to 1:3 The oil and gravy. Step (4) of the method of the present invention and the oil and gravy provided by the method according to the present invention, according to the present invention, the step of mixing the oil and the gravy of the method of the present invention (the stepping device such as a blender, a mixer or a cutting machine under mild temperature conditions) The temperature used during the rhyme of the heart of the present invention is usually from °C to room temperature, preferably from (TC to 15. 〇, more preferably from 0C to 10C' and best from GC to 4C. In particular, the oil is mixed with gravy and optionally at least the outer component as defined above at above 1000 rpm, preferably above 2000 rpm, more preferably above 3 rpm and optimal. The mixing time is higher than 4000 卬m. The mixing time is usually determined according to the type of oil used, the type of gravy used, and the application amount of oil and gravy. However, the mixing time is 10 minutes or less, preferably 8 minutes or less. More preferably 5 minutes or less and preferably 3 minutes or less. The ratio of oil to gravy used to prepare the oil composition of the present invention is from 1:1 to 1:3, preferably from 1:1 to 1 : 2.5, more preferably from 1:1 to 1:2 and optimally ranging from 1:1 to 1:15. Composition of the oil of the present invention Among them, gravy is used as a carrier for edible oils. Since mild conditions are used during the preparation of the oil composition of the present invention (temperature: 〇 〇 134 134 134 134134737 7 201112965 to 25. 〇, the characteristics of the edible oil are particularly the sensory of the oil, The dietary and nutritional parameters are maintained to be unsatisfactory' so that it can be directly and easily transferred to the food containing the oil composition of the present invention. The present invention is based on the oil composition of the present invention. Use of the preparation of oily meat products. The oil composition of the present invention is used to introduce the technically feasible maximum amount of edible oil virgins into the meat product without causing oil oozing due to phase separation. Thus, it is generally unnecessary to use processing aids, such as large ugly proteins and milk proteins, to stabilize the oil-containing meat matrix. In addition, the sensory, edible and S-fermenting properties of the oil can be directly transferred to the oil composition containing the present invention. Meat products according to the invention. According to the invention, the meat product is preferably selected from cooked sausages, fermented dried or semi-dried sausages, cooked and dried (fermented) and fresh (fresh) , meat, and woven products, cakes, pies, fresh (raw) sausages and coarse (or minced) meat (four) products are grouped into groups. But you can also use any other oily meat products. The invention relates to the preparation of the oil composition. The term "cooked sausage" used herein includes any cooked sausage, preferably selected from frankfurt rs, pariZers. , smoked sausage (m〇rtadeUas), Brad-style (four) Kawasaki (four) sausage, country sausage, etc. "fermented dry or semi-dry sausage" 3 used here to contain any sputum Dry sausages or semi-dry sausages are preferably selected from the group consisting of saiami and mura. ), Lefkala 098134737 8 201112965 (ieflcada) and a group of sausages such as Hungarian. In addition, "the product of 孰 全 全 全 」 — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — Groups of roast beef, roast chicken, fried veal slices, and small pieces of meat (4) (4). Further '"dry (fermented) products based on whole muscle tissue" - the words used herein include any dry (fermented) products that are dominated by whole muscle tissue. It consists of a group consisting of Parma (ρ_) ham, 希rano (Se_) ham, eGppa, and Westfalian (called towel (4) (10)) pancetta. In addition, "fresh (fresh) products based on whole muscle tissue" - when the word is here, contains __ fresh (fresh) products based on whole muscle tissue, preferably selected from the small Beef, small meat, Gordon blue, gyr〇s_type products (such as Greek Rotary Grill), turkey (kebab), souvlaki, etc. The term "pastries" is used herein to encompass any type of cake, preferably selected from the group consisting of pies, burritos, stuffed products, and the like. In addition, the term "pat6", when used herein, includes any type of pie, preferably selected from the group consisting of pies, village pies, ardennais, and foie gras. Camp (confitdef〇ie) group of cakes, etc. In addition, the term "fresh (fresh) sausage" is used herein to include any fresh (fresh) sausage, preferably selected from Brad. A group consisting of Longaniza-type, Chorizo (Ch0riZ0-type), and breakfast sausage. In addition, the term "coarse (or minced) meat products" 098134737 9 201112965, when used herein, includes any of the coarsely divided (or minced) meat products, preferably selected from the Turkish roasting barbecue. (d0nerkebab), meatballs, hamburger meat, etc. According to the present invention, the interfacial wind is preferably used as a substitute for animal fat which is commonly used in the manufacture of the aforementioned meat products. However, the oil compositions of the present invention may also be used in conjunction with animal fats as an additional source of fat. The amount of the oil composition of the present invention, in other words, the amount of the oil-containing meat product used for the preparation of the oil-containing meat product, the ratio of the oil to the gravy of the oil composition of the invention and the desired composition of the meat product according to the pre-prepared meat product Final concentration of oil. An exemplary amount of the oil composition according to the present invention is 5 to (10)

Wt.%, preferably 1% to fine.%, more preferably 35Wt·% and most preferably 25 to 2%. The specific rr is prepared as follows: (4) 1 to 3 () *% _, preferably UW, more preferably 2 to 15 wt.% and most preferably 4 to 15 wt.%. According to the method of the present invention, the oil composition can be processed according to the known method of the shaft, such as the skill cake, the crane cake, the fresh (fresh) sausage and the =: block [for example, cooked sausage, cake and meat tissue (for example, fermented dried) ^=_品] or borrowing straight / in the system of the whole meat-free tissue-based products of the second # sub-substitutes. If so, the king of the hair substitute printing or. 981_ u silk fishing μ with additional salt 201112965 water composition Or preferably prior to use, the brine is mixed. Further, in another aspect, the invention relates to a method for preparing an oil-containing article using the oil composition of the invention. Preferably, the meat prepared according to the method of the invention The product is selected from the group consisting of cooked sausage, fermented dry or semi-dry = intestinal heat and dried (fermented) and fresh (fresh) with whole muscle group - UhL _, scale (raw fresh) fragrant meat products Any other oily meat product specifically recited in λ (flying, crushing) 1-he may also be prepared in accordance with the present invention. J Lai preferably 'oil-containing meat products prepared according to the method of the present invention contain edible As a common inclusion in the aforementioned meat tough α ' A substitute for fat, but the meat product prepared according to the method of the invention may also contain both edible oil and animal fat. The amount of the oil composition of the material, in other words, the system for preparing the oil-containing meat buckle Depending on the amount of the shaft, the gravy, and the oil to meat ratio of the oil composition of the present invention and the desired final oil concentration depending on the pre-prepared meat product, the exemplified amount of the oil composition according to the present invention is 5 to 5 〇wt. .%, preferably 10 to 40 wt 〇 / _ /+, more preferably 20 to 35 wt_% and most preferably 25 to 35 wt.%. In particular, the handle 4 is a meat product oil prepared according to the method of the present invention. The final concentration is in the range of from 1 to 3 〇 ^ ^ wt. / 〇, preferably from 2 to 2%, more preferably from 2 to 15% by weight, and most preferably from 4 to 15% by weight. According to the method of the present invention, The manner in which the oil composition of the present invention is pushed into the meat can be as known in the art + aa 1 <Ten ° ° driving knowledge program, directly added to the meat group 098134737 201112965 pieces [such as cooked sausage, cake, pie, fresh (fresh) sausage and coarse (or minced) meat products] or via It is suitable for injecting into the inside of meat tissue before crushing (for example, fermented dry or semi-dry sausage, cooked and dried (fermented) and fresh (fresh) ^ king muscle tissue-based products). Taking the cooked σ 〇 which is mainly composed of whole muscle tissue as an example, the oil composition of the present invention can be used as a full substitute or a partial substitute for the salt water which is conventionally used for the manufacture of a product which is mainly composed of whole muscle tissue. If so, the m-form of the present invention preferably comprises scaly brine or preferably mixed brine prior to use. In a preferred embodiment of the invention, the method of the invention is intended for use in the preparation of cooked sausages and comprises the following steps: (a) providing - comminuting a meat sauce comprising meat, preferably lean meat, an oil composition according to the invention And additional ingredients, (b) filling the pulverized meat sauce into the stuffing, (c) subjecting the stuffed meat sauce to heat treatment, and (d) quenching and packaging the final product. In the step (a) of the above method, the pulverized meat sauce is prepared using meat, preferably oyster meat, the oil composition of the present invention, and other ingredients. "痩肉" is used in this context to mean meat having a fat content of up to 10 wt.%, preferably up to 8 wt.%, more preferably up to 5 wt.o/o, and optimally up to 3 wt%. . The meat is selected from meat derived from cattle, pigs, chickens, grazing sheep, calves, ducks, cranes or other species suitable for human consumption and/or mixtures thereof. The term "other ingredients" is used in this text to include any ingredient that is used in the manufacture of cooked sausages such as 098134737 12 201112965 salt 'in particular for sodium chloride or brine, antioxidants, stabilizers, preservatives, taste enhancers, acidification Agents, thickeners, colorants, emulsifiers, processing aids, sugars, flavorings, spices, and mixtures thereof. According to the invention, step (a) of the foregoing process is carried out according to conventional procedures known in the art for preparing comminuted meat sauce suitable for the preparation of cooked sausages. The method for preparing the mashed meat sauce is as follows: the lean meat containing no visible fat is finely pulverized in the bowl of the cutting machine in the presence of salt and sulfite, accompanied by continuous addition and mixing of the oil of the invention Composition and / or water / ice. The cutting speed is increased slowly until the desired mashing effect is achieved, with the addition of seasonings and optional antioxidants and/or other minor ingredients until the mixture is completely homogeneous to complete the manufacture. The use of phosphate mixtures (diphosphates, triphosphates, tripolyphosphates and/or polyphosphates) or other processing aids (eg vegetable proteins, milk proteins and egg proteins, starches, etc.) is possible, but Not compulsive. In cooked sausages with visible fat and/or minced meat, the moon fat and/or minced meat is subsequently added and mixed into the resulting meat sauce. Preferably, the temperature during the preparation period of the mashed meat sauce is not more than 15 ° c ‘more preferably no more than 12 <t and the best does not exceed 8〇C. The amount of the oil composition of the present invention used for preparing the pulverized meat sauce depends on the kind of the oil, the kind of the gravy, and/or the ratio of the oil to the gravy of the oil composition of the present invention and the desired oil concentration depending on the final product. The amount of the oil composition of the present invention is exemplified as 5 to 50 wt.%, preferably 1 to 40 wt.%, more preferably 20 to 35 wt.%, and most preferably 25 to 35 wt.%. 098134737 201112965 In steps (b), (c) and (d) of the above method, the pulverized meat sauce is filled into the stuffing material, subjected to heat treatment, quenching and packaging. According to the invention, these steps are carried out according to conventional procedures known in the art for the preparation of cooked sausages. Preferably, the center temperature of the cooked sausage during the heat treatment does not exceed 75 °C. Exemplary examples of oil-containing cooked sausages prepared according to the method of the present invention are shown in Example 2 and Example 3. In another preferred embodiment of the invention, the process of the invention is intended for use in the preparation of fermented dried or semi-dried sausages and comprises the steps of: (a) injecting meat pieces with the oil composition according to the invention, preferably (b) providing minced meat mass containing meat, preferably lean meat, already infused meat pieces and additional ingredients, (c) filling the ground meat mass into the stuffing material, (d) ripening the meat The filled meat mass, and (e) the final product packaged. In the step (a) of the above method, the meat pieces are preferably lean meat which is injected with the oil composition of the present invention. The term "lean meat" as used herein refers to meat having a fat content of up to 10 wt.%, preferably up to 8 wt.%, more preferably up to 5 wt.%, and most preferably up to 3 wt.%. Preferably, the meat is selected from the group consisting of meat, and/or mixtures thereof derived from cattle, pigs, chickens, sheep, calves, ducks, geese or other species suitable for human consumption. In accordance with the present invention, step (a) of the foregoing method is carried out according to conventional procedures known in the art for injecting a substance into a meat piece. The oil composition injection method of the present invention 098134737 14 201112965 The method of the law is to make (4) a new material, such as a township (four) (10) device. The amount of the oil composition of the present invention for injecting meat pieces (10) the type of oil, the type of gravy and/or the oil to gravy ratio of the oil composition of the present invention, and the desired (four) degree depending on the final product. The amount of the composition of the present invention is exemplified as 5 to 20 wt.%, preferably 5 to i5 wt%, preferably 5 to 10 wt.%. More preferably 5 to 12 wt.% and most preferably in step (b) of the foregoing method, the minced meat mass is prepared using the meat which is preferably lean meat and the injected meat of step (4) and additional ingredients. As used herein, "additional ingredients containing dry or semi-dry sausages, such as salts such as sodium or salt components, antioxidants, stabilizers, preservatives, taste enhancers, acidulants, etc. , thickeners, colorants, emulsifiers, processing aids, sugars, flavorings, spices, lactic acid fermentation strain cultures and mixtures thereof. According to the invention, step (b) of the aforementioned method is known to the artisan It is carried out by a conventional method suitable for the preparation of minced meat masses for the preparation of fermented dried or semi-dried sausages. The method for preparing the minced meat masses is exemplified by I · 敕隹 C and most suitably used. The device finely mashes and mixes the lean meat, such as a combination of a cutting machine or a mortar-mixer. Adds a suitable lactic acid fermentation strain culture, seasoning sugar, and then adds the injected lean meat mass. The mixing procedure is to add force 0 Such as sodium chloride, nitrite and nitrate, sodium ascorbate ending in the preparation of the minced meat mass is not more than 15 ° C, more preferably U1 is better than 8 ° C. 098134737 15 201112965 Steps in the aforementioned method (4) In (d) and (4), the minced meat mass is filled into the stuffing material 'cooked (fermented and dehydrated conditions) and packaged. According to the invention, these steps are known to the art to be used for dried or semi-dried fermentation. A conventional procedure for preparing sausages is carried out. Examples of the ripening conditions preferably used according to the present invention are shown in Tables 5 and 6. Examples of oily fermented dry or semi-dry sausages prepared according to the present invention are illustrated. In a further preferred embodiment of the invention, the method of the invention is intended for the preparation of a cooked whole muscle tissue-based product and comprises the following steps: (a) in accordance with the invention The oil composition is injected into the whole muscle tissue, (b) the whole muscle tissue has been subjected to a massage processing step, (c) the whole muscle tissue of the step (b) is filled into the stuffing material, (d) the The filled whole muscle tissue is subjected to heat treatment, and (e) quenching and packaging the final product. In step (a) of the foregoing method, the whole muscle tissue is injected with the oil composition according to the present invention. Whole muscle tissue is selected from the a meat and/or a mixture thereof from cattle, pigs, chickens, sheep, calves, ducks, cranes or other species suitable for human consumption 1. According to the present invention, the oil composition of the present & According to the present invention, the step (a) of the above method is carried out according to the conventional procedure in which the material has been injected into the meat. The oil composition of the present invention is an example of the method of spraying. Using a suitable injection device, such as a multi-needle syringe; 098134737 16 201112965 Injecting the whole muscle to call the test (10) of the present invention (4) depending on the type of oil, the type of gravy, and/or the oil composition of the oil composition of the present invention, and The desired oil concentration of the final product is exemplified. The composition of the oil composition of the present invention is exemplified by 2 to 20 wt.%, preferably 2 to 15% by weight, more preferably 2 12 wt.% and most preferably 2 to 1% by weight. As for the steps (b), (4) and (d) of the above method, the whole muscle that has been injected is subjected to a massage processing step, heat treatment, quenching, and packaging. In accordance with the present invention, such steps are performed in accordance with conventional procedures known in the art for the preparation of products based on whole muscle tissue. Preferably, the central temperature of the product which is dominated by whole muscle tissue during the heat treatment does not exceed hunger. According to the present invention, the method is particularly useful for products selected from the group consisting of cooked ham, turkey flannel, roast beef, roast chicken, etc., which are mainly made of whole muscle planting. preparation. An exemplary line of oil-cooked, whole muscle meat-based products prepared in accordance with the present invention is shown in Example 4. The above method is superior to the method commonly used in the art industry for preparing a product mainly composed of whole muscle tissue, and the oil composition of the present invention can be added as a substitute for the water commonly used in the preparation of a salt water-based product. . This substitution may be part or all (i.e., duty) without the risk of phase separation (oil/water separation), and the oil constituent material of the present invention is a dispersing agent for the brine component. In another embodiment of the invention, the method of the invention is also intended for the preparation of cooked whole muscle tissue-based products, and comprises the following steps: (4) Injection of whole muscle tissue with the oil composition according to the invention, 098134737 17 201112965 (b) Advanced processing of the injected muscle tissue into the final product. (4) (a) A full-muscle collection of the oil according to the present invention, and the whole muscle tissue used in accordance with the present invention is selected from the cow 'H & sheep, Calf, duck, crane or other meat suitable for human consumption and/or its present composition. According to the present invention, the present oil composition for injection may be mixed with saline or may contain a saline component. According to the invention, step (4) of the method is carried out according to conventional procedures known in the art for the substance/primary injection into the meat pieces. An exemplary method for injecting the oil composition of the present invention is to use an appropriate injection device such as a multi-needle syringe. The amount of the oil composition of the present invention for injecting whole muscle tissue depends on the type of the oil surface and the present invention. The oil (four) juice ratio of the oil composition and the desired oil concentration depending on the final product. The exemplified oil composition according to the present invention is 2 to 20 wt.%, preferably 2 to 15 wt%, more preferably 2 to 12 wt.%, and most preferably 2 to 1%. In step (b) of the foregoing method, the injected whole muscle tissue is processed into a final product by further processing. In accordance with the present invention, this step is carried out according to conventional procedures known in the art for preparing cooked, fully muscle-based products. Preferred procedures are, for example, massage processing, cooking, grilling, grilling, frying, and subsequent quenching and packaging. According to the present invention, such a method is particularly useful for the preparation of a veal slice, a small piece of meat, a blue band (Gordon blue), a rotary barbecue product (for example, a Greek roasting barbecue), a Turkish barbecue, and a Sufra 098134737 201112965 in the group consisting of Qi et al. Mature products with full muscle tissue. In another preferred embodiment of the invention, the method of the invention is intended for the preparation of fresh (fresh) whole muscle tissue-based products and comprises the following steps: (a) injection with an oil composition according to the invention Whole muscle tissue, (b) further processing of the injected whole muscle tissue into the final product. In step (a) of the foregoing method, the whole muscle tissue is injected with the oil composition according to the present invention. The whole muscle tissue used in accordance with the present invention is selected from the group consisting of meat, and/or mixtures thereof derived from cattle, pigs, chickens, rams, calves, ducks, geese or other species suitable for human consumption. According to the present invention, the oil composition of the present invention for injection may be mixed with saline or may contain a saline component. In accordance with the present invention, step (a) of the foregoing method is carried out according to conventional procedures known in the art for injecting a substance into a meat mass. An exemplary method for injecting the oil composition of the present invention is to use a suitable injection device, such as a multi-needle injector. The amount of the oil composition of the present invention for injecting whole muscle tissue depends on the type of oil, the type of gravy, the ratio of oil to gravy of the oil composition of the present invention, and the desired oil concentration depending on the final product. An exemplary amount of the oil composition according to the present invention is 2 to 20 wt.%, preferably 2 to 15 wt.%, more preferably 2 to 12 wt.%, and most preferably 2 to 10 wt.%. In step (b) of the foregoing method, the injected whole muscle tissue is further processed into a final product. According to the present invention, this step is carried out according to the conventional procedure known in the art for preparing fresh (fresh) whole muscle tissue-based products 098134737 19 201112965. The preferred procedure is, for example, selective massage processing followed by shaping and wrapping of bread crumbs, or molding or arranging on the stalks of the meat, followed by quenching or cold; east and packaging. According to the present invention, such a method is particularly useful for preparing a composition selected from the group consisting of fried veal slices, small meat pieces, blue ribbons, rotary barbecue products (such as Greek Rotary Grilled Meat), Turkish barbecue, Sufraqi, and the like. Fresh (fresh) in the group is a product based on whole muscle tissue. In yet another preferred embodiment of the invention, the method of the invention is intended for the preparation of a dry (fermented) product which is predominantly muscle-tissue and comprises the following steps: (a) Composition with an oil according to the invention Injecting whole muscle tissue, (b) further processing the injected whole muscle tissue into the final product. In step (a) of the foregoing method, the whole muscle tissue is injected with the oil composition according to the present invention. The whole muscle tissue used in accordance with the present invention is selected from the group consisting of meat, and/or mixtures thereof derived from cattle, pigs, chickens, lambs, calves, ducks, geese or other species suitable for human consumption. In accordance with the present invention, step (a) of the foregoing method is carried out according to conventional procedures known in the art for injecting a substance into a meat mass. An exemplary method for injecting the oil composition of the present invention is to use a suitable injection device, such as a multi-needle injector. The amount of the oil composition of the present invention for injecting whole muscle tissue depends on the type of oil, the type of gravy, the ratio of oil to gravy of the oil composition of the present invention, and the desired oil concentration depending on the final product. An exemplary amount of the oil composition according to the present invention is 2 to 20 wt. ° / 〇, preferably 2 to 15 wt. ° / 〇, 098 134 737 20 201112965 more preferably 2 to 12 wt % and most preferably 2 to 10 wt.%. In step (b) of the foregoing method, the injected whole muscle tissue is further processed into a final product. In accordance with the present invention, this step is carried out according to conventional procedures known in the art for preparing dry (fermented) products which are predominantly muscle-based. Preferred procedures are, for example, curing, burning, and ripening. An exemplary oil-soluble (fermented) whole muscle tissue-based product prepared according to the method of the present invention is illustrated in Example 6. In another preferred embodiment of the invention, the method of the invention is intended for use in the preparation of fresh (fresh) sausages and comprises the steps of: (a) providing a comminuted and/or chopped meat sauce comprising meat, according to the present invention The oil composition and additional ingredients of the invention, (b) filling the comminuted and/or coarsely ground meat sauce into the stuffing material, and (c) quenching or cooling; and packaging the final product. In the step (a) of the above method, the pulverized and/or coarsely divided meat sauce is prepared using meat, preferably meat, the oil composition of the present invention and other ingredients. The term "痩肉" as used in this context means meat having a fat content of up to 10 wt.%, preferably up to 8 wt.%, more preferably up to 5 wt.% and most preferably up to 3 wt.%. Preferably, the meat is selected from the group consisting of beef, sage, chicken, layer, sheep, calf, duck, crane or other meat suitable for human consumption and/or mixtures thereof. The term "other ingredients" is used in this context to include any ingredient that is used in the manufacture of fresh (fresh) sausages, such as salts, especially sodium, antioxidants, stabilizers, preservatives, taste enhancers, acidulants. , thickeners, colorants, emulsifiers, plus 098134737 21 201112965 work aids, sugars, seasonings, spices, other auxiliary ingredients and mixtures thereof. The step (4) of the aforementioned method according to the present invention is carried out according to a conventional procedure known in the art for preparing a pulverized or chopped meat sauce or a mixture thereof suitable for use in the manufacture of fresh (fresh) sausages. An exemplary method for preparing a meat sauce suitable for use in the manufacture of fresh (fresh) sausages is as follows: the meat is ground in a bowl of a cutting machine in the presence of salt and nitrite, with continuous addition and/or mixing of the oil of the invention Composition and water/ice. The cutting speed is increased by slowing down until the desired mashing effect is achieved, with the addition of the seasoning and the selective addition of the antioxidant and/or its knives until the mixture is completely homogenized to complete the manufacture. Phosphate mixtures (diphosphates, triphosphates, tripolyphosphates and/or polyphosphates, etc.) or other processing aids (eg vegetable protein, meat protein, milk protein, plate powder, crispy bread, etc.) may be used. Eggs or egg derivatives, glucose, etc. are all necessary. Preferably, the temperature during the preparation of the mashed meat sauce is not more than 15 ° C, more preferably not more than 12 ° C and most preferably not more than 8 ° C. The amount of the oil composition of the present invention used for the preparation of the meat sauce depends in particular on the oil type, the type of gravy and the oil to gravy ratio of the oil composition of the present invention, and the oil concentration desired depending on the final product. The amount of the oil composition of the present invention is from 2 to 40 wt.%, preferably from 2 to 30 wt.%. , better 5 in 25 wt.% and best 10 to 20 wt.%. In steps (b) and (c) of the foregoing method, the meat sauce is filled into the stuffing, quenched or cold/east, and packaged. In accordance with the present invention, such steps are carried out according to conventional procedures known in the art for preparing fresh (fresh) sausages. 098134737 22 201112965 Prepared according to the process of the invention is shown in Example 8. Fresh (fresh) sausages of oyster sauce are further loaded. Further, in the invention, the product is coarsely crushed (or mashed). <&&><>> The method of the present invention is intended to provide coarse crushing (or mincing) with (4): preparing and comprising the following steps: a composition and an additional component, comprising meat, the oil according to the invention (b) forming the coarse (or minced) meat ball rope, (cl) quenched or cold; east with bag | final product, two (four) cooking, cold... I final: step (4) towel, as described in the method. Preferably, the lean meat, the oil of the present invention is a meat mass using meat, and the term is used for the preparation of the handle and the other ingredients. "Lean meat" preferably up to 5 wt.% and optimally up to Wt.% 'preferably up to 8 wt%' is selected from meat derived from cattle, pig, chicken, and 2% fat. Preferably, the meat is supplied to the genus of the genus and/or its yak, "= 〇 other suitable for use in the present text for the coarsely divided (or minced) meat 2: two words ^ ingredients, Such as salt, especially sodium chloride, antioxidant, bismuth, taste enhancer, acidifier, thickener, colorant, labor additive, sugar, seasoning, spice, other auxiliary In accordance with the present invention, step (4) of the foregoing method is based on the techniques described in the art. For the preparation of a finely divided (or ground) meat product: 1 known conventional procedure using meat mass. For coarse crushing (or mincing) = (or mincing) 098134737 pellet preparation 23 2〇1112965 The method is exemplified as follows: the meat is minced into the desired particle size by a suitable device (grinder), and then in the mixer with the salt And mixing the oil composition of the present invention, adding the seasoning and selectively adding an antioxidant and/or other secondary components. A phosphate mixture (diphosphate, triphosphate, tripolyphosphonium salt and/or Multi-disc acid salt, etc.) or its processing aid (eg vegetable protein, inner egg) White, milk protein, starch, crisp bread, egg or egg derivative, glucose, etc.) but not necessarily. Alternatively, it may be added to crush into a desired large such as onion. The temperature during the preparation is not more than 15C, more preferably not more than 12C and most preferably not more than 8. °. ° The oil composition of the present invention is used for preparing coarse minced meat and is called melon. , the type of gravy and the oil έ of the present invention, and the oil concentration desired depending on the final product. The τ of the present invention is also an example of a composition of 2 to 40 wt%, preferably 2 to 3 〇 heart oil, and the most 10 to 20 wt.%. 5 to 25 wt.% In steps (b) and (c) of the above method, agglomerates of coarsely ground meat are formed, selectively cooked, and quenched or cold; (or minced), such steps are known to be prepared according to the skill of the art; and are prepared according to the conventional procedures of the present invention. The mashed (or ground) meat is prepared according to the method of the present invention. The exemplified rough description is shown in Example 9. The S Township crushed meat product is furthermore, in another preferred embodiment of the present invention. For the preparation of a pie and comprising the following steps: The method of the invention is intended to be 098134737 24 201112965 (4) to provide a comminuted sauce comprising a liver or a mixture of liver and meat, an oil composition according to the invention and additional ingredients, (b) The grounded sauce stuffing or can, and (C) subjecting the stuffed or filled sauce to heat treatment, and (d) quenching/cooling and packaging the final product. In step (4) of the foregoing method 'The comminuted sauce is prepared using a liver or a mixture of liver and meat, an oil composition of the present invention, and other ingredients. Preferably, the liver is selected from the group consisting of cattle, pigs, chickens, exhibiting sheep, and calves. Ducks, geese or other livers and/or mixtures thereof suitable for human consumption. The term "other ingredients" as used in this context encompasses any of the ingredients conventionally used in the manufacture of pies, such as salts, especially sodium, antioxidants, stabilizers, preservatives, taste enhancers, acidification. Agents, thickeners, colorants, emulsifiers, processing aids, sugars, flavorings, pure, other auxiliary ingredients and mixtures thereof. According to the present invention, the step (4) of the foregoing method is carried out according to a conventional procedure known in the art for preparing a sauce suitable for use in the manufacture of a cake. The preparation method for pulverizing the sauce containing the liver or the mixture of the liver and the meat is exemplified as follows: pulverizing the liver in the presence of salt and nitrous oxide in the presence of salt and nitrite, and continuously adding and necvicizing the oil composition of the present invention . Adding seasonings and choices! Also adding antioxidants and/or other secondary ingredients' improves the cutting speed by slowing down until the desired smashing effect is achieved until the mixture is completely homogenized. a mixture of sulphate (dihydrochloride, tribasic, tripolyphosphate, and/or poly(tetra) salts) or other auxiliaries (eg, vegetable protein, milk protein, and 098134737 25 201112965) The use of ) is possible but not necessary. Depending on the type of cake to be made, such as a country pie, it may include pre-cooked minced meat or liver to provide a visually visible grain appearance. Preferably, the temperature during the preparation of the mashed meat sauce is not more than 15 ° C, more preferably not more than 12 ° C and most preferably not more than 8 ° C. The invention for preparing a pulverized sauce The amount of the oil composition is particularly dependent on the oil type, the type of gravy, the oil to gravy ratio of the oil composition of the present invention, and the oil concentration depending on the desired final product. The oil composition of the present invention is not used in an amount of 5 to 50 wt.%, preferably 1 to 40 wt.%, more preferably 2 to 35 wt. And the best is 25 to 35 wt.0/〇. In steps (b), (c) and (d) of the above method, the comminuted sauce is stuffed or shot and heat treated. Heat treatment conditions refer to pasteurization (after tamping) or sterilization (after canning) according to known conventional procedures. The plugged or filled cans (4) which have been heat treated are then quenched or cooled and packaged. In accordance with the present invention, such steps are carried out according to conventional procedures known in the art for the manufacture of cakes. Exemplary pies prepared in accordance with the process of the present invention are shown in the Example Plant. In accordance with another aspect, the present invention is directed to an oil-containing meat product obtained in accordance with the foregoing method of the present invention. Further, in still another aspect, the present invention relates to the use of the oil composition according to the present invention for the preparation of an oil-containing emulsified food. By using the oil composition of the present invention, the edible oil can be easily and stably introduced into the emulsified food product in the maximum amount which is technically feasible. The emulsified 098134737 26 201112965 type food thus prepared does not almost always tend to exhibit phase separation. According to the present invention, the emulsified food is selected from the group consisting of salad dressings, mayon-type products, and the like. However, any other emulsified food product not expressly stated may also be prepared using the oil composition of the present invention. Preferably, the oil composition according to the present invention is used as an oil and/or fat substitute for the manufacture of the aforementioned emulsified food. However, the oil composition of the present invention can also be used in combination with oil and/or fat. The amount of the emulsified food product of the present invention is particularly dependent on the oil type of the oil composition of the present invention, the type of gravy and the ratio of oil to gravy, and the desired depending on the emulsified food to be prepared. Final concentration of oil. An exemplary amount of the oil composition according to the present invention is from 5 to 10% machine%, more preferably from U) to 70 wt%, more preferably from 2 () to 5 ()*% and most preferably from 25 to %. . The final oil concentration of the emulsified food prepared as described above is preferably from 2 to 50 wt. ° / 〇 and from 1 to 75 wt.%, preferably from 2 to 60 wt %, most preferably from 5 to 35 wt. The scope of .%. The oil composition according to the present invention may be incorporated into the emulsified food product by mixing the oil composition with other ingredients for preparing the desired emulsified food product, as is known in the art. An exemplified oil-containing emulsified food prepared using the oil composition of the present invention is shown in Example 8. ‘The following drawings will be borrowed and the actual _ into- Qian Ming invention. [Embodiment] 098134737 27 201112965 [Examples] Example 1: Preparation of oil composition according to the present invention Preparation of pork juice and chicken gravy according to the present invention will be exemplified: including long bone with striated muscle, adipose tissue And the connective tissue (tendon, fascia) pig or chicken carcass item together with water, and optionally together with the fruit and vegetable or flavor enhancing seasoning, placed in the pot at a ratio of 4 parts water to 1 carcass item It is allowed to boil at a temperature of 90-95 ° C for about 8 hours, depending on the species and size of the item. The gravy is then quenched to a temperature between 0 ° C and 4 ° C. Subsequently, the gravy is moved to a mixing device (blender, cutter or mixer) to achieve homogenization. Then thoroughly mix (mixing speed: about 4 minutes to 6 minutes for more than 4000 rpm, maximum temperature. 101:) gradually/slowly add olive oil until the oil is completely blended and the mixture becomes homogenized. The most common mixing ratio of the ingredients is 1 part oil to 1 part gravy. However, a mixture of oil/grain in a ratio of 1:2 or 1:3 is also feasible. It is not meaningful to have a high broth in the preparation because the relative amount of oil in the final product is greatly reduced. The exemplified gravy compositions are shown in Table 1. [Table 1] Characteristics Pork sauce Chicken juice Density (g/ml) 0.99 1.00 Nitrogen (%) 0.22 0.12 Collagen (〇/0) ' — 5.92 2.0 Fat (%) ------ <1% <1% 098134737 / Maintained at 4 ° C for up to 4 hours with high stability (no phase 28 201112965 separation), and easy to inject via direct addition to meat or using appropriate equipment (eg multi-needle syringe) It is easily blended into muscle tissue. In addition, the direct injection method (for example, multi-needle syringe BELAM MI 450, working pressure: 1.5 bar) can also be used to partially or completely replace the oil composition in the manufacture of products which are mainly composed of whole muscle tissue. Partial replacement or total replacement of brine. Example 2: Preparation of cooked (i.e., emulsified) sausages in comminuted meat (Frankfurt). Preparation of sausages with or without processing aids will be described hereinafter: Lean meat without visible fat The inside of the cutting machine bowl was pulverized in the presence of salt/nitrite (about 2 minutes 'tool speed: 15 rpm), with continuous addition and mixing of the oil composition according to the present invention (for example, Reference Example 1, temperature·· Ο-re) and water/ice. The use of phosphate mixtures (diphosphates, triphosphates, tripolyphosphates, polyphosphates, etc.) or other processing aids (eg vegetable proteins, meat proteins, milk proteins and ingredients, gluten, etc.) is possible But not necessary. Manufacturing is accomplished by gradually increasing the cutting speed to achieve the desired mashing effect, with the addition of seasonings, antioxidants, and other secondary ingredients until the mixture is completely homogenized. The mashing time shown is about 8 minutes to 12 minutes, and the desired final temperature is less than 12. (:. The meat slurry that has been spared is then processed according to common practices in the art world, such as stuffing, heat treatment (ie, pasteurization), quenching, and packaging. The optimum ratio of meat/oil composition is about 4:1 to 2 The range of :1, the percentage of oil blended is in the range of about 5-17 Wt.%. Water during the hot processing period 098134737 29 201112965 The loss is proportional to the percentage of the blended oil. Frankfurter sausage for processing aid) Pork 95/5 (lean/fat ratio) + other ingredients: 55 wt.% water/ice: 20 wt.% Oil composition according to the invention 25 wt.% per kg of meat slurry Add the following ingredients: nitrite (0 · 6 % sodium nitrite) 18.0 g bis-/three-/polyphosphate 4.0 g sodium ascorbate 0.5 g glucose 8.0 g seasoning 4.0 g sodium cinerate 5.0 g or pork 95 /5 (lean/fat ratio) + other ingredients: 55 wt.% water/ice: 20 wt.% oil composition according to the invention 25 wt.% per kg of meat slurry, the following ingredients are added: salt 18.0 gram Sodium nitrate 0.12 g bis-/three-/polyphosphate 4.0 g sodium ascorbate 0.5 g Glucose 8.0 g 098134737 30 201112965 Seasoning 4.0 g sodium cinnamate 5.0 g (Frankfurt without processing aid:) Pork 95/5 (lean/fat ratio) + other ingredients: 65 wt.% Water/ice: 15 wt.% According to the oil composition of the present invention 20 wt.% per kg of meat slurry, the following ingredients are added: nitrite (0.6% sodium nitrite) 20.0 g sodium ascorbate 0.5 g glucose 8.0 g seasoning 4.0 g sugar 5.0 Gram or pork 95/5 (lean/fat ratio) + other ingredients: 65wt.% water/ice: 15 wt.% oil composition according to the invention 20 wt.% per kg of meat slurry, the following ingredients are added: 18.0 g of sodium nitrite 0.12 g of sodium ascorbate 0.5 g of glucose 8.0 g of seasoning 4.0 g 098134737 31 201112965 Sugar The use of the oil composition according to the invention for the manufacture of such meat is superior to that of the direct blending process. Improved organoleptic properties of the meat. _ Improvements in organoleptic properties due to the substantial presence of the oil composition of the present invention, producing a desired texture similar to that of a cooked sausage that can be attributed to conventional animal fats Mouthfeel (bite) effect .㈣ The oil composition of the present invention can successfully be used as a substitute of animal fat in meat products of manufacture. The two methods of the same method were used to fabricate the oil composition of the present invention, and the other was based on the sensory evaluation of the direct blending of eucalyptus oil. The results are shown in Table 2. [Table 2] Sensory characteristics */** 撖 油 oil composition olive oil appearance (shape, color) 3.70 3.55 texture ( tenderness, juicy) * o rwA private a ·, "· ι on " M. 4.05 2.95 * 20 skilled testers perform blind tests** from 0 to 5 (average) in ascending order, reflecting the priority of Example 3: belonging to the pulverized meat (Pariz sausage and smoked sausage) cooked ( For example, preparation of emulsified type two-phase sausage will exemplify the preparation method of Pariz sausage and smoked sausage: the lean meat without visible fat is pulverized in the bowl of the cutting machine in the presence of salt/nitrite (about 2 minutes, cutter speed: 15 rpm), with continuous addition and mixing of the oil composition according to the invention (for example, reference example 1, temperature: 0_4. 〇 098134737 32 201112965 and water/ice. phosphate mixture (two Phosphate polyphosphates, etc. or other processing ♦ acid salts, diphosphates, tripolyphosphates, white and printed proteins, starches, etc.: agents (eg vegetable protein, meat protein, milk eggs, high cutting speed until the desired Coss* but not necessary. Chemical agent and other secondary ingredients, = mashing effect, accompanied by adding seasoning, anti-cracking time is about 8 minutes until the complete synthesis of the bar compound is completed. 12 ° C. Then add and mix The final temperature of the eye, the knives, and the expectation is lower than the fat and/or minced meat that is known to the skilled artisan. Then the roots (pasteurization), quenching, and the package #肉聚' Filling and heating in the range of 4:1 to 2:1, the optimum ratio of the 'meat/oil composition of the oil is in the circumference. The ratio of moisture to water in the heat treatment period is about 5-17 wt%. The flavor is based on the percentage of the blended oil. Example 4: Preparation of cooked whole muscle tissue-based products. The preparation of cooked whole muscle tissue-based products such as ham turkey will be exemplified. Method of belly meat or roast beef: Quantify the oil composition according to the present invention (for example, refer to the solid surface j lm or saline solution and the injection device (for example, a multi-needle syringe, temperature: 〇 _4t, 5 7 <pH <6.3) Injection into a whole piece of lean meat tissue suitable for use in cooked whole muscle tissue-based products. The whole lean tissue is subjected to massage processing (the selection of the massage processing conditions is based on the judgment of the skilled person). The whole muscle tissue is then filled and heat treated according to common practices known to the art (indicating a product center temperature of 69-72 ° C, depending on product type and product size). Roots blended with meat 098134737 33 201112965 The percentage of the oil composition according to the present invention is in the range of 10 to 50 wt.%, and the percentage of oil added individually is in the range of approximately 2 to 20 wt.%. The method is superior to the method commonly used by the art industry for preparing a product mainly composed of whole muscle tissue, and the oil composition of the present invention can be added as water in the brine which is generally used for the manufacture of a product mainly composed of whole muscle tissue. replacement of. Such substitution may be partial or even all (i.e., 100%) without the risk of phase separation (oil/water separation), with the oil composition of the present invention as a dispersing agent for the brine component. Tables 3a, 3b and 4a, 4b show the preparation of smoked ham (percentage of oil composition of the invention: 16 wt.% injection, no phosphate/processing aid; final yield 105 kg, indicating 116 kg injection) The meat obtained 105 kg of the final product) and the preparation of cooked turkey meat (percentage of the oil composition of the invention: 45% injection concentration; final yield 145 kg). [Table 3a] Additive gram / kg Final product % Brine % Final product sodium ascorbate 0.6 0.39 0.06 Sugar 5 3.28 0.50 Glucose 4 2.63 0.40 Cinnamon 3 1.97 0.30 Nitrite, 0.6% 〇18 11.81 1.80 Oil composition (oil/gravy) : 1:1) 60.00 Water / Ice 19.92 Oil 4.57 Total 100.00 098134737 34 201112965 [Table 3b] Additives gram / kg Final product % Brine % Final product sodium ascorbate 0.6 0.39 0.06 Sugar 5 3.28 0.50 Glucose 4 2.63 0.40 Cinnamon 3 1.97 0.30 Salt 18 11.81 1.80 Sodium nitrite 0.15 0.10 0.012 Oil composition (oil/gravy: 1:1) 60.00 Water/ice 19.82 Oil 4.57 Total 100.00 [Table 4a] Additive gram/kg final product% brine% final product phosphate 4 1.29 0.40 sodium ascorbate 0.6 0.19 0.06 sugar 8 2.58 0.80 glucose 5 1.61 0.50 soy lozenge 8 2.58 0.80 spice + 3 0.97 0.30 carrageenan 4 1.29 0.40 wheat starch 10 3.22 1.00 nitrite, 0.6% 〇18 5.80 1.80 Subtotal 19.53 oil Composition (Oil / Gravy: 1:2) 80.47 Oil 8.32 Total 100.00 35 09813473 7 [Table 4b]

Π,: The oil composition of the invention is applied to the injection of the ancient ^ / has the same U) wt.% of the slow percent% of the final product 1 ^ 29 0.40 ~ ^} 9 0.06 0.80 0.50 -->-^58 0.80 ^ 0^97 0.30 ^J_^9 0.40 ^^22 1.00 ^^80 1.80 4〇4 0.012 5 3 JO. 4 3 ----- 8.32 Lj^o.oo "Sliced and formed" products are finely minced The so-called whole muscle woven injection method of the percentage of meat, and the following method is used to cut the meat into a cold by using the aforementioned size (for example, 13 mm to a millimeter to a proper cutting machine; The block, pig or cow product is maintained in a quenching condition or using common practices such as m breadcrumbs; it can be made accordingly, and then the genus is made of turmeric or back muscle tissue. Injecting the present invention into the whole muscle, the 'injection of the oil composition of the present invention into the aforementioned king', and, can be successfully applied to rotary barbecue or Turkish meat ( : Such as the acid to turn the roast meat), the financial system _ fine muscle tissue corresponding to the injection method, followed by the common practice (four) "work or massage plus 098134737 36 2 01112965, the product is sliced or diced, filled into the mold or stringed on the rack of meat skewers, quenched (temperature · · 0-4. 〇 and / or frozen (temperature below _18. 〇. The optimum ratio of meat/oil composition is in the range of 6:1 to 3:1, and the percentage of blended oil is in the range of 2-20 wt.%. Example 5: belonging to finely minced meat (dry and Preparation of Fermented Dry or Semi-Dried Sausages of Semi-Dried Salad Rice Sausages The preparation of dry and semi-dried salami sausages (eg, Lefkala-type salami or Korizo-style salami) is exemplified below: The adult animal meat, which is suitable for the manufacture of the fermented product at a temperature of about -1 〇 °c, is finely mashed and mixed (diameter 4 mm to 13 mm) using a suitable device (a combination of a cutting machine or a grinder-mixer). Adding a suitable lactic acid fermentation culture, seasoning, and saccharide. Subsequently, a second amount of mash that has been cut into a desired size (for example, 8 mm) that has been previously injected with the oil composition according to the present invention (for example, Reference Example 1) is added. To add the required amount of salt (salt, nitrous acid And the nitrate, sodium ascorbate) end the mixing process. Subsequently, the common practice for the manufacture of fermented sausages known to the artisan is carried out. The typical ripening conditions for dried salami sausages are shown below (Table 5). Salami, in terms of time and temperature, fermentation conditions vary with product type, diameter, and manufacturer's recommendations for commercially available fermentation cultures (if used in product formulations). Table 6 shows for use in Bewett An example of a secondary processing step for the manufacture of a bilewurst type salad. 098134737 37 201112965 [Table 5] Fermentation 6 hours / 24 ° C / zero relative humidity 48 hours / 22 ° C / 94% relative humidity 24 hours / 22 ° C / 92% relative humidity 24 hours / 20 ° C / 90% relative Humidity 24 hours/2 (TC/88% relative humidity 24 hours / 18 ° C / 86% relative humidity 24 hours / 18 ° C / 84% relative humidity 24 hours 8 8 ° (: / 82% relative wet Tang - » Medium Smoked for about 0.5 hours, moderately smoked for about 1-2 hours, moderately smoldering for about 1-2 hours, matured to 14-16 C and 76-78% relative humidity until weight loss 30-ii^; L ---- rh relative humidity A table of typical processing steps for the Beverester-type semi-dry salami is shown below. [Table 6] Treatment Humidity Temperature Time Cycle Redening > 90% 55 〇 C 30 minutes ^ I Drying - 60 ° C 10- 15 minutes smoked - 70-75 〇 C 15-20 minutes cooking > 100% 78 〇 C until the center is greater than 68 ° C Spray - - about 10 minutes cooling - < 4 ° C - after ripening 76 - 78% 13 ° C up to the desired weight i Example 6: Dry (fermented) preparation of the whole muscle tissue-based product will not be described below. The preparation method of Parma ham or Sylano ham: quantitative basis The inventive oil composition (for example, Reference Example 注射) is injected into the whole body of a carcass of an adult animal (pig) carcass suitable for use in the manufacture of a meat-based fermentation product. The percentage is between 10-15 wt.%, which results in an oil blend of about 3-75%. Water loss (10) is often 30-35%). Increases the percentage of oil blended in the final product. After injection, the meat is based on the skill community. Common practice for the manufacture of dry (fermented) products with full muscle tissue 098134737 38 201112965 - such as: curing (meat curing ingredients: salt, sugar, nitrite and nitrate, seasonings, Antioxidant and lactic acid fermentation strain culture), roasting 炙 (burning 炙 results in a balance of salt content in the whole meat mass, thus assisting the microbiological stability of the product and producing a unique flavor, meat tenderization and color stability), Ripening (dehydration under appropriate temperature and humidity conditions and the desired sensory properties of the product). The characteristics of the ripening conditions for Parma ham are shown in Table 7 and the serrano ham is shown in Table 8. 7] 1·Mature 25-30〇C 80-85% rh 5曰Select spoiled ham 2. Cook into 15-18〇C 75-85% rh until 25% water loss with special lard mixture seal the meat surface 3. Ripening 10-12 ° C 65-75% rh 180 days to 330 曰 rh relative humidity [Table 8] 1. Ripening 6-16. . 80-90% r.h. >45曰 2. Ripening 16-24〇C 50-85% r.h. >35曰 3. Ripening 24-34. . 70-80% rh > 35 days 4. Ripening 12-20 〇C 70-80% rh > 35 days 'up to 34% water loss rh relative humidity Example 7: Preparation of the pie will exemplify the pie Preparation method: liver of pig liver, duck liver or other edible species suitable for human consumption in the cutting machine in the presence of salt/nitrite at 1500 rpm (tool rotation) for about 2 minutes, continuous addition and mixing The oil composition according to the present invention (for example, Reference Example 1, temperature 098134737 39 201112965 degrees: 0-4 ° C) and water/ice. The use of phosphate mixtures (diphosphates, triphosphates, diphosphates, polyphosphates, etc.) or other processing aids is possible but not necessary. By adding seasonings, antioxidants, and other secondary ingredients, the manufacturing is accomplished by gradually increasing the cutting speed to achieve the desired mashing effect until the mixture is completely homogenized. According to the type of pie to be made, for example, a country pie, including the pre-existing, f, tune of minced meat or liver. It is then filled or canned and heat treated (pasteurized or sterilized, respectively) according to common practices known to the art. Example 8: Preparation of Fresh (Fresh) Sausages The preparation method of fresh (fresh) sausages such as Brad, Longa Niza, Corrizzo, Breakfast Sausage, etc. will be exemplified: temperature is less than about 3t The meat is preferably smashed and/or coarsely crushed (about 2 minutes, cutter speed: 1500 η) by lean meat inside the cutting machine bowl in the presence of salt. Subsequently, the oil composition of the present invention is added and mixed. An acid salt (dibromide, triwallate, tri-tartate, polyphosphate or a mixture thereof) or other processing aid (such as vegetable protein, meat protein, starch, crispy bread, egg or The use of egg derivatives, glucose, etc. is possible but not necessary. The cutting speed is increased by slowing down to achieve the desired mashing effect, with the addition of seasonings, antioxidants and other secondary ingredients until the mixture is completely homogenized to complete the manufacture. The indicated mashing time is approximately 2 minutes to 5 minutes and the desired final temperature is less than 6 °C. The spare meat mass is then processed according to methods known to the art, such as stuffing, selective partial ripening, quenching or freezing. The optimum ratio of the meat/oil composition is in the range of 5:1 to 3:1. The blending percentage of the oil is in the range of 2-20 wt.%. 098134737 40 201112965

The use of I-polyphosphate, polycarboxylate or a mixture thereof or other processing aids (such as plant egg, meat egg, _, crisp bread, egg or egg derivative glucose, etc.) is Possible but not necessary. Optionally, it is also added to a vegetable of the desired size (e.g., ocean, t). The seasoning, antioxidant, and gossip ingredients are added until the mixture is completely homogenized to complete the manufacture. The mixing shown is in the middle and the desired final temperature is below 6 °C. The ready-to-use meat mixture, for example i) is formed and quenched for a period of time from about 2 minutes to 5 minutes, according to common practice in the art world, or frozen or ii) forming, lambing and quenching/freezing. For example, for the Turkish Rotary Barbecue use, the resulting minced meat mixture containing the oil composition of the present invention is filled into a suitable forming mold, and the spare formed product is subjected to simmering/quick/V East or ii) And quenching / cold bunching. The optimum ratio of the meat/oil composition is in the range of 6.1 to 3:1, and the percentage of the blended oil is in the range of 2% 〇%. Example 10: Preparation of Oil-Emulsified Emulsified Foods An oil-containing emulsified food such as salad scum can be exemplified hereinafter.

098134737 201112965 has the composition of the components described in the table below (Table 9). All ingredients, oil-free composition (1 part sunflower oil: 3 parts gravy) are mixed together under mild temperature conditions using a suitable vigorous mixing such as a blender or mixer for about 1 minute, continuously adding and mixing the oil according to the invention The composition (for example, Reference Example 1, temperature: 〇 - 4 ° C) until a fully homogenized mixture was obtained. The homogenized mixture is then subjected to the conventional preparation steps of the melon-type finish known to those skilled in the art. Comparison of final products - The known melon garnish has better sensory properties (ie flavor, taste, texture, etc.). [Table 9] Ingredient component wt.% Oil composition (oil: gravy 1:3) 84 Sugar 3 Salt 1.5 Egg yolk 5 Milk protein 2 Vinegar 2 Mustard 1.5 Modified potato starch 1 [Simplified illustration] Figure 1 shows A schematic diagram of a specific example of the preparation and use of the oil composition according to the present invention is shown. 098134737 42

Claims (1)

201112965 VII. Patent application scope: An oil composition comprising oil and gravy, characterized in that the ratio of the oil is in the range of 1:1 to 1:3. / = (4) The oil composition of the scope of patent of item i, wherein the oil is selected from the group consisting of eucalyptus oil, palm oil, soybean oil, rapeseed oil, pumpkin oil, corn oil, oil rice seed oil, 1 seed oil, A group of vegetable oils consisting of safflower seed oil, peanut oil, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, oil, and mixtures thereof. ... eight systems = oil composition of claim 1 or 2 ', the gravy duck ribs are made from beef sauce, gravy, chicken gravy, veal juice, tartar sauce, / crane gravy, or any other It is suitable for the group consisting of gravy, vegetable and mixture of edible species of human (4). The oil composition of any one of items 1 to 3, wherein the fat content of the (four) juice is at or below 5 wt%. 5. A method for the preparation of an oil composition according to any one of claims 1 to 4, comprising the steps of:,,, (a) providing oil, (b) providing gravy, (4) from 1.1 to Mix the oil and gravy in a ratio of 1:3. Please use the oil composition of any of the first paragraphs of the patent scope 098134737 7 · If you apply for the 6th (fourth) way, the (4) _ product selection 43 201112965 from cooked sausage, fermented dry or semi-dry sausage, cooked And dried (fermented) and fresh (fresh) groups consisting of whole muscle group-based products, cakes, fresh cakes (fresh fresh), and coarse (or minced) meat products_ A method of using a new product, which is an oil composition according to any one of claims 1 to 4. The method of item 8, wherein the meat product is selected from the group consisting of L sausage, fermented dried or semi-dried sausage, cooked and dried (fermented), and fresh (raw) to the whole muscle A group consisting of woven products, cakes, cakes, fresh (fresh) (10) and coarsely crushed (cash). 10. The method of claim 9, wherein the meat product is cooked sausage and the method comprises the following steps: (4) providing - the pulverized meat sauce, including the meat, the patent application scope... (b) filling the pulverized meat sauce with a stuffing material, (c) subjecting the stuffed meat sauce to heat treatment, and (d) quenching and packaging the final product. 11. The method of claim 9, wherein the meat product is a fermented dry or semi-dry sausage and the method comprises the following steps: (4) oil composition according to any one of items 1 to 4 of the patent application scope Injecting meat pieces, (b) providing - ground meat mass containing meat, injected meat pieces and additional ingredients, 098134737 44 201112965 (C) filling the ground meat pieces into the stuffing material, (d ) matured into the stuffed meat mass, and (e) packaged the final product. 12. If the scope of the patent application is 第 法 , , , , , , , , , , , , , , , , , 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全 全Injecting the whole muscle tissue, the component/the amount (b) causes the injected whole muscle tissue to undergo a massage processing step (4) to fill the whole muscle tissue of the step (b) into the stuffing material ^ (d) The filled whole muscle tissue is subjected to heat treatment and (e) quenched and packaged to the final product. &<>> the method of the first aspect of the patent, wherein the dry (fermented) product is mainly composed of whole muscle tissue and the method comprises two steps: (4) applying for any of the scope of claims i to 4 The oil composition is injected into the whole muscle tissue, and (b) the whole muscle tissue that has been shot is further processed into a final product. The method of claim 9, wherein the meat product is fresh ( Fresh and sausages and the method comprise the steps of: (a) providing a fine and/or coarse bolognese containing meat, an oil composition of any of claims 1 to 4 and additional ingredients, 098134737 45 201112965 (b) filling the meat sauce into the stuffing material, and (c) quenching or freezing and packaging the final product. B. The method of claim 9 wherein the meat product is coarsely ground (or has been The minced meat product and the method comprise the steps of: (a) providing a crude meat mass comprising the meat, an oil composition of any one of claims 1 to 4, and an additional ingredient, ( b) forming the coarsely ground meat mass and (cl) Quenching or freezing and packaging the final product, or (c. 2) cooking, quenching or freezing and packaging the final product. 16' - An oily meat product' obtained by the method of any one of the cap patents No. 8th 5th 17. The oil composition selected from the use of the item I in the scope of the application of the scope of the patent is divided into two parts for the preparation of oil-containing emulsified food, the food is preferably a system, a type 4 product, a salad dressing, etc. Group of 098134737 46