WO1993000830A1

WO1993000830A1 - Fish-containing dietetic sausage and process for preparing the same

Info

Publication number: WO1993000830A1
Application number: PCT/DE1992/000583
Authority: WO
Inventors: Alois Thurn
Original assignee: Alois Gourmet Sausage; ANTRITTER, Jürn
Priority date: 1991-07-12
Filing date: 1992-07-11
Publication date: 1993-01-21

Abstract

A cholesterol-free dietetic sausage contains fish, in particular salmon, instead of usual poultry or mammal meat. This sausage has a consistency similar to the usual cold sausage and a preservability comparable to that of usual cooking sausage.

Description

Diet sausage product containing fish meat and manufacturing process

The invention relates to a diet sausage product and a method for its production.

The knowledge that eating cholesterol-containing meat and sausage products can lead to an increasing number of cardiovascular diseases makes it desirable to enable a dietetic sausage product while avoiding cholesterol-containing meat and fat.

Fish pies are already known on the market, but they do not have the consistency and durability required for a sausage product.

Furthermore, from JP Abstr. 2-76 558 (A), JP Abstr. 62-44 149 (A) and JP Abstr. 63-309 167 (A) Fish sausage and

REPLACEMENT LEAF Fish pate products are known, but they all require the addition of foreign protein, such as vegetable protein as an emulsifier.

It is therefore an object of the invention to enable a diet sausage product while avoiding the addition of foreign protein and phosphates and cholesterol-containing components and a method for its production.

The task is solved according to the requirements. According to the invention, a diet sausage product which solves the above object contains:

Component: weight percent:

Fish meat 60 ± 20 percent by weight;

Water 18 ± 10 percent by weight;

Vegetable oil 18 ± 10 percent by weight;

Salt and spice 2 ± 1 percent by weight.

According to the invention, the mammalian or poultry meat or fat component contained in commercially available sausages is completely replaced by fish meat, which is known not to contain saturated fatty acids, ie. H. contains no cholesterol.

This fish meat can be any kind of tasty, i.e. H. non-transitory fish meat from tuna, shark, also trout meat, to name just a few well-known and tasty types of fish. However, fresh salmon meat is preferred. An addition of foreign protein

REPLACEMENT LEAF and phosphate is avoided. No mode whites are necessary either.

By adding cholesterol-free vegetable oil, a consistency is achieved in the manufacturing process as with conventional sausage. The addition of salt as well as the brewing step used in the manufacturing process enables a long shelf life

Diet sausage product, which is preferably filled in an artificial intestine. However, the diet sausage product can also be sterilized and packaged like conventional preserves. The taste can be varied within a wide range with the addition of various inlays, especially smoked salmon and / or spices.

A method according to the invention for producing the diet sausage product is characterized by the following steps:

a) chopping the fish meat in the unfrozen or at least partially frozen state;

b) adding water and / or ice and vegetable oil during the comminution process;

c) mixing the comminuted mass with the formation of a sausage meat and addition of salt and, if appropriate, deposits of smoked fish and / or spices; optionally, ascorbic acid can be added in an amount of 0.3-0.5% by weight;

HE ^SAT ZBA TT d) shaping and packing a sausage or a preserve; and

e) heating the sausage or the preserve in a treatment chamber to a certain core temperature until a certain degree of durability (F value) is reached.

The fish meat added in step a) can be comminuted unfrozen or at least partially in the frozen state.

To produce a permanent scalded sausage or preserve, the packaged sausage or preserve is sterilized in step e) at over 100 ° C., preferably at 108 ° C., for a predetermined period of time. The heating time depends on the desired durability (F-value).

Surprisingly, it was also found that the fat contained in the fish meat did not impair the diet sausage product with regard to freedom from cholesterol, durability, taste or cut resistance. If necessary, the vegetable oil content, if fatty fish meat is used, can be reduced within the specified tolerance range.

The realization that the omega fats contained in fish meat help to split off and break down cholesterol, so that they are increasingly prescribed by doctors as a medication, makes the diet sausage product according to the invention particularly valuable.

REPLACEMENT LEAF Heating in the production step e) for sterilizing to a core temperature to 108 ^* C allows Haltbar¬ keitsdauer of several weeks to several months under ordinary storage temperatures.

A preferred embodiment of the diet sausage product according to the invention is described below. Fresh or at least partially frozen salmon meat is crushed in an amount of 60 percent by weight based on the total weight of the diet sausage in a conventional cutter with the addition of 18 percent by weight of water and 18 percent by weight of vegetable oil. The water can also be added in the form of pieces of ice. This mass is mixed to form a meat and with the simultaneous addition of 1% by weight of salt and spice to form a meat, to which small pieces of smoked salmon, pepper or the like are added, depending on the taste nuance. Then the sausage is preferably packed in artificial casing. Finally, the sausage is in a treatment chamber in the hot steam z. B. sterilized for half an hour at a core temperature of 108 ^* C. The heating time depends on the desired shelf life value (F value). This emulsifies the milk protein and the added vegetable oil with the salmon meat component and results in a sausage that, after cooling, has the firmness and consistency of conventional sausage. Taste tests have shown that this diet sausage has a very pleasant and spicy taste. Since this diet sausage does not contain any saturated fatty acids or harmful cholesterol, it is very healthy and particularly suitable as a dietetic food for people with a cardiovascular disease risk.

ER ^S ATZBLATT

Claims

Patent claims

1. Containing diet sausage product

Component: weight percent:

Fish meat 60 ± 20 percent by weight;

Water 18 ± 10 percent by weight;

Vegetable oil 18 ± 10 percent by weight;

Salt 2 ± 1 percent by weight.

2. Diet sausage product according to claim 1, characterized in that the fish meat is fresh salmon meat.

3. Diet sausage product according to claim 1 or 2, characterized by the further addition of deposits, in particular smoked salmon or spices in variable percentages by weight.

4. Diet sausage according to one of claims 1 to 3, characterized by an additional content of ascorbic acid in an amount of 0.3 to 0.5 wt.%.

REPLACEMENT LEAF

5. A method for producing a diet sausage product according to one or more of claims 1 to 4, characterized by the following steps:

a) chopping the fish meat in the unfrozen or at least partially frozen state;

b) adding water and / or ice and vegetable oil during the comminution process;

c) mixing the comminuted mass with the formation of a sausage meat and addition of salt and, if appropriate, deposits of smoked fish and / or spices;

d) shaping and packing a sausage or a preserve; and

6. Manufacturing method according to claim 5, characterized in that in step a) fresh or at least partially frozen salmon meat is ground.

7. Production method according to claim 5 or 6, characterized in that in step e) the sausage or the preserve is heated to above 100 ^* C, preferably to 108 "C.

REPLACEMENT LEAF