WO1995002337A1 - Method of manufacturing a food product - Google Patents

Method of manufacturing a food product Download PDF

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Publication number
WO1995002337A1
WO1995002337A1 PCT/EP1994/002193 EP9402193W WO9502337A1 WO 1995002337 A1 WO1995002337 A1 WO 1995002337A1 EP 9402193 W EP9402193 W EP 9402193W WO 9502337 A1 WO9502337 A1 WO 9502337A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
marinade
particles
mixture
mixing
Prior art date
Application number
PCT/EP1994/002193
Other languages
French (fr)
Inventor
Leonard David Hughes
Terrence William King
Kenneth James Lawther
Kiriakis Garry Nicolaou
Frances Mary Caroline Yunnie
Original Assignee
Unilever Plc
Unilever N.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to SK36-96A priority Critical patent/SK3696A3/en
Priority to PL94312500A priority patent/PL175505B1/en
Priority to AU73455/94A priority patent/AU7345594A/en
Priority to JP7504322A priority patent/JPH09500018A/en
Priority to EP94922258A priority patent/EP0708605A1/en
Publication of WO1995002337A1 publication Critical patent/WO1995002337A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions

Definitions

  • the present invention relates to a method of manufacturing meat products, particularly white meat products, having highly desirable appearance, texture, taste and cooking performance characteristics.
  • a further disadvantage associated with marinading the meat particles of manufactured meat products is that it may interfere with the requirements for a matrix or continuous phase which provides a coherent, stable product.
  • the present invention relates to a method of manufacturing a food product which includes a meat particulate phase and a continuous phase, involving a marination process which simultaneously forms an adhesive matrix, wherein the penetration of the marinade into the meat particulate phase is restricted, comprising:
  • the meat particles are provided at a temperature such that at least a proportion of the water in the meat particles is present as ice
  • the particulate phase comprises discrete meat pieces and the continuous phase provides both flavour and juiciness by the addition of a marinade which simultaneously forms an adhesive matrix to produce coherent, stable products.
  • a particular object of the invention is to generate and assemble these two phase constituents under conditions which protect the intrinsic fibrous structure of the muscle pieces from adverse textural change.
  • the temperature of the meat particles must be low, such that at least a proportion of the water in the meat particles is present as ice.
  • a suitable temperature is accordingly from -2°C to -20°C, preferably -4°C to -6°C. This low temperature restricts the mobility of the marinade, reducing its diffusion into meat pieces.
  • the proportion of total water present as ice will be approximately 35%.
  • a carrier material is added to the meat particles to dilute the action on meat of the marinade by the carrier material competing for the available moisture.
  • Suitable carrier materials are any substance capable of absorbing the marinade which is compatible with the food product, for example a collagen source, such as chopped skin, or a prepared algin dough; pre-comminuted muscle material, vegetable fibre; soya derivatives; protein such as caseinate, whey proteins; polysaccharide material such as marine hydrocolloids, pectins; and mixtures thereof.
  • mixing times are short, such that they are only for a time sufficient to disperse the ingredients .
  • the total mixing time is typically for from 4 to 15 minutes depending on batch size. This reduces the time available for the marinade to diffuse into the muscle and miminise the effect on meat of mechanical action and the friction effect due to dissolved salts.
  • one of the conditions fulfilled is the addition of a carrier material.
  • a further condition may optionally be applied. This is that the viscosity of the mixture may advantageously be increased. This increase in viscosity will restrict penetration of the marinade into the meat particle and can also assist the subsequent assembly of the meat product.
  • This increase in viscosity is particularly required when the starting temperature of the meat particles is from -2°C to -4°C or above.
  • Viscosity may be increased by a number of suitable methods, for example:
  • the mixture may be cooled after mixing, preferably by addition of a coolant such as C0 2 .
  • the temperature of the mixture is preferably lowered to between -6°C and -8°C.
  • the marinade may comprise starch or other ingredients to raise viscosity.
  • the starch has a gelatinisation temperature similar to that at which the meat protein denatures (approximately from 55°C to 75°C)
  • suitable starches are native starches such as farina or other root starches.
  • the addition of starch is particularly advantageous because the starch is able to absorb the meat juices released during cooking.
  • the meat particles are white meat (for example fish or poultry)
  • the starch assists the whiteness properties of the matrix.
  • the carrier material may be added to the meat particles either before or after the addition of the marinade, or part of the marinade.
  • the marinade may be added either:
  • the ingredients are initially mixed for a time sufficient only to disperse the dry mix.
  • Some components of the marinade may be added individually to enhance their effect. For example, salt may be added first and mixed, followed by the addition of the other marinade ingredients and again mixed. The fluid is then added and the mixture again mixed for a time sufficient to disperse the ingredients.
  • Each mixing step is typically from 1 to 9 minutes with a total mixing time of from 4 to 15 minutes.
  • This method particularly allows for a local concentrated action of the dry mix marinade on the surface of the meat particles.
  • the fluid will generally be water, however this may be other fluids such as milk, whey, fruit juices and the like.
  • the marinade comprises salt and other typical marinade ingredients.
  • the salt component is preferably sodium chloride but other salts may also be used such as a phosphate salt, for example sodium tripolyphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, potassium tripolyphosphate, and mixtures thereof.
  • Salt is included to solubilise the meat protein. This protein solubilisation is restricted to the meat particle surface because of the conditions used.
  • the particulate phase comprises pieces or slices of animal tissue, or substitutes therefor. Any suitable particle size may be used, providing that such particles are substantially intact and of a size greater than that of a fibre bundle. There is no upper limit to particle size, indeed whole chicken breast or fish fillets for example may be used. However, typically the particle size used will be 20 x 10 x 10 mm.
  • the animal tissue is preferably chosen from poultry meat, fish meat and mixtures thereof.
  • Meat substitutes can for example be structured vegetable proteins such as soy protein or myco-protein, having a similar food function as animal tissue.
  • the particulate phase may comprise, in addition to animal tissue or a substitute, any ingredient which may be present in meat products such as salt, spices, fat, preservatives, colouring, flavouring and water.
  • the level of animal tissue in the product is 10 to 90 wt%, more preferably 20 wt% to 80 wt%, most preferably 30 to 70 wt%.
  • the particulate phase and the continuous phase are used in a weight ratio of about 20:1 to 1:10, more preferably 15:1 to 1:2, most preferably 8:1 to 1:1.
  • the invention is especially relevant to food products comprising white meat, for example poultry and/or fish meat. This is because white meat are generally soft and tender and therefore particularly susceptible to structural damage due to the mechanical action of processing and the action of dissolved salts.
  • the method of the invention provides a matrix which may be white in colour.
  • the meat particles may be marinaded with minimum preparation of ingredients and avoidance of marinade methods such as pre-injection, tumbling, massaging and the like, which promote change within the intrinsic fibrous structure of muscle, either by their mechanical effects or by their effect in promoting diffusion of solutes;
  • a chicken product having the following composition was manufactured as described below:
  • the chicken product was then moulded into a product shape, coated with batter and breadcrumbs, prefried at 175°C for 90 seconds then cooked in an oven at 215°C for 3.3 minutes to ensure that the chicken core reached 75°C.
  • the product was stored frozen at -20°C.
  • the product when cooked from frozen at 220°C for 15 minutes provide a succulent product having the appearance of intact meat and having .a natural fibrous structure and a positive marinaded flavour.
  • Frozen blocks of skinless raw broiler chicken breast meat measuring 200 x 100 x 50 mm were tempered to between -4°C and -6°C in a conditioning cold store and then cut into slices measuring 200 x 100 x 5 mm. At this temperature range the ice content of the meat, as determined by calorimetry, was 35% total water content.
  • the cold ice containing slices of meat were blended immediately with a dry mix marinade consisting of the following ingredients :
  • solubilised muscle proteins were promoted by a high effective salt concentration on the available water at the immediate muscle surfaces and limited to surface effects by the short duration of mixing, negligible change in temperature and subsequent dilution of salt concentration by addition of water.
  • Chilled water at +2°C was added to the meat slices plus adhering network formed by the marinade ingredients during a mixing period of 30 seconds followed by mixing for a further 30 seconds.
  • the marinaded meat mixture was moulded into patty shapes and coated with a conventional batter and breadcrumbs.
  • the coated products were pre-fried in vegetable oil for 3 to 4 minutes at 180°C to achieve a centre temperature of 75°C.
  • Pre-fried products were blast frozen at -30°C, packaged and stored frozen at -20°C for a two week equilibration period prior to evaluation.
  • Products were cooked from frozen by grilling to a centre temperature of 75°C and evaluated by a range of methods including formal Sensory Evaluation by trained panellists using 27 defined sensory parameters and under controlled conditions of sample replication and tasting procedures.
  • the analysis of sensory data showed that the products were juicier and higher in fibrous characteristics, and less firm, dense and resilient than products containing similar amounts and types of meat together with non-meat ingredients applied in conventional ways.
  • the overall texture of the marinaded products was less gelatinous than when farina alone was used as the marinade carrier, and less gelled or rubbery than samples produced by a marinade consisting of salts, flavours and . sodium caseinate.
  • the products were far less satisfactory when the meat temperatures were above -1°C or when conventional marinading was carried out such that the marinade diffused into the muscle tissue, or when marinades were used without immobilising carriers.
  • the appearance of the meat based core of the marinaded products was highly fibrous and an excellent white colour with very little contrast between the intact muscle and the moist continous phase at the interface of the muscle sections.
  • the marinade constituents did not permeate the muscle tissue other than at the immediate surfaces.
  • the chicken product composition comprised 81% chicken breast meat and 19% marinade.
  • the chicken products were prepared, they were enrobed with a conventional batter and breadcrumbs pre-fried in vegetable oil for 4.5 minutes at 180°C to achieve a centre temperature of 75°C, and frozen for a minimum of 2 weeks storage prior to assessment.
  • the products were tasted (blind) by a small panel of experts.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
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  • Meat, Egg Or Seafood Products (AREA)
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Abstract

A method for manufacturing meat products involving a marination phase wherein the penetration of the marinade into the meat particulate phase is restricted by use of at least two of the following conditions: (i) provision of meat particles at a temperature such that at least a proportion of the water in the meat particles is present as ice; (ii) addition of a carrier material; (iii) mixing for a time sufficient only to disperse all the added ingredients. The marinade additionally functions as an adhesive matrix.

Description

METHOD OF MANUFACTURING A FOOD PRODUCT
TECHNICAL FIELD OF INVENTION
The present invention relates to a method of manufacturing meat products, particularly white meat products, having highly desirable appearance, texture, taste and cooking performance characteristics.
BACKGROUND TO THE INVENTION AND PRIOR ART
The advantages of marinading to impart flavour and to tenderise meat are well known. However, in the case of meat which is already tender (especially for example white meat or fish) , the influence of marinading on the textural properties of the meat can be detrimental. This disadvantage of marination is particularly apparent with manufactured meat products consisting of discrete pieces or sections of meat together with other food ingredients, because such muscle when size reduced is more prone either to mechanical damage or the influence of solutes. Such food products can be considered as composite or multiphase systems which consist of a particulate or meat phase and a more continuous or matrix phase.
A further disadvantage associated with marinading the meat particles of manufactured meat products is that it may interfere with the requirements for a matrix or continuous phase which provides a coherent, stable product.
Therefore there is a problem in achieving the advantages that marination can provide in manufactured meat products without also achieving the disadvantage of alteration of the intrinsic fibrous texture of muscle. We have now solved the above mentioned problem and are able to obtain the benefit of marinading whilst creating an adhesive matrix in a manufactured meat product, without the detrimental effects on the intrinsic fibrous structure of delicate meat.
DESCRIPTION OF THE INVENTION
Accordingly the present invention relates to a method of manufacturing a food product which includes a meat particulate phase and a continuous phase, involving a marination process which simultaneously forms an adhesive matrix, wherein the penetration of the marinade into the meat particulate phase is restricted, comprising:
(i) provision of meat particles
(ii) optional addition of a carrier material;
(iii) addition of a marinade;
(iv) mixing; and
(v) optionally increasing the viscosity of the mixture;
wherein at least two of the following conditions are fulfilled;
(a) the meat particles are provided at a temperature such that at least a proportion of the water in the meat particles is present as ice,
(b) addition of a carrier material,
(c) mixing for a time sufficient only to disperse all the added ingredients. The particulate phase comprises discrete meat pieces and the continuous phase provides both flavour and juiciness by the addition of a marinade which simultaneously forms an adhesive matrix to produce coherent, stable products. A particular object of the invention is to generate and assemble these two phase constituents under conditions which protect the intrinsic fibrous structure of the muscle pieces from adverse textural change.
In order to achieve this objective two or more .of the following conditions are essential and preferably all three will be utilised:
(a) the temperature of the meat particles must be low, such that at least a proportion of the water in the meat particles is present as ice. A suitable temperature is accordingly from -2°C to -20°C, preferably -4°C to -6°C. This low temperature restricts the mobility of the marinade, reducing its diffusion into meat pieces. Preferably the proportion of total water present as ice will be approximately 35%.
(b) a carrier material is added to the meat particles to dilute the action on meat of the marinade by the carrier material competing for the available moisture. Suitable carrier materials are any substance capable of absorbing the marinade which is compatible with the food product, for example a collagen source, such as chopped skin, or a prepared algin dough; pre-comminuted muscle material, vegetable fibre; soya derivatives; protein such as caseinate, whey proteins; polysaccharide material such as marine hydrocolloids, pectins; and mixtures thereof.
(c) mixing times are short, such that they are only for a time sufficient to disperse the ingredients . The total mixing time is typically for from 4 to 15 minutes depending on batch size. This reduces the time available for the marinade to diffuse into the muscle and miminise the effect on meat of mechanical action and the friction effect due to dissolved salts.
These three conditions result in a deliberate limitation of the marinade onto the surface of the meat particle hence restricting the extent of solubilisation of the protein within the meat particle by the marinade.
Preferably, when only two of the above-mentioned conditions are utilised, one of the conditions fulfilled is the addition of a carrier material.
A further condition may optionally be applied. This is that the viscosity of the mixture may advantageously be increased. This increase in viscosity will restrict penetration of the marinade into the meat particle and can also assist the subsequent assembly of the meat product.
This increase in viscosity is particularly required when the starting temperature of the meat particles is from -2°C to -4°C or above.
Viscosity may be increased by a number of suitable methods, for example:
(1) The mixture may be cooled after mixing, preferably by addition of a coolant such as C02. The temperature of the mixture is preferably lowered to between -6°C and -8°C.
(2) The marinade may comprise starch or other ingredients to raise viscosity. Preferably the starch has a gelatinisation temperature similar to that at which the meat protein denatures (approximately from 55°C to 75°C) , examples of suitable starches are native starches such as farina or other root starches. The addition of starch is particularly advantageous because the starch is able to absorb the meat juices released during cooking. Furthermore when the meat particles are white meat (for example fish or poultry) , the starch assists the whiteness properties of the matrix.
The carrier material may be added to the meat particles either before or after the addition of the marinade, or part of the marinade.
The marinade may be added either:
(a) initially as a dry mix, with fluid being added later,- or
(b) as a solution.
When the marinade is added as a dry mix to the meat particles and carrier material, the ingredients are initially mixed for a time sufficient only to disperse the dry mix. Some components of the marinade may be added individually to enhance their effect. For example, salt may be added first and mixed, followed by the addition of the other marinade ingredients and again mixed. The fluid is then added and the mixture again mixed for a time sufficient to disperse the ingredients. Each mixing step is typically from 1 to 9 minutes with a total mixing time of from 4 to 15 minutes.
This method particularly allows for a local concentrated action of the dry mix marinade on the surface of the meat particles.
The fluid will generally be water, however this may be other fluids such as milk, whey, fruit juices and the like.
The marinade comprises salt and other typical marinade ingredients.
The salt component is preferably sodium chloride but other salts may also be used such as a phosphate salt, for example sodium tripolyphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, potassium tripolyphosphate, and mixtures thereof. Salt is included to solubilise the meat protein. This protein solubilisation is restricted to the meat particle surface because of the conditions used.
The particulate phase comprises pieces or slices of animal tissue, or substitutes therefor. Any suitable particle size may be used, providing that such particles are substantially intact and of a size greater than that of a fibre bundle. There is no upper limit to particle size, indeed whole chicken breast or fish fillets for example may be used. However, typically the particle size used will be 20 x 10 x 10 mm. The animal tissue is preferably chosen from poultry meat, fish meat and mixtures thereof. Meat substitutes can for example be structured vegetable proteins such as soy protein or myco-protein, having a similar food function as animal tissue.
The particulate phase may comprise, in addition to animal tissue or a substitute, any ingredient which may be present in meat products such as salt, spices, fat, preservatives, colouring, flavouring and water.
Preferably the level of animal tissue in the product is 10 to 90 wt%, more preferably 20 wt% to 80 wt%, most preferably 30 to 70 wt%.
Preferably the particulate phase and the continuous phase are used in a weight ratio of about 20:1 to 1:10, more preferably 15:1 to 1:2, most preferably 8:1 to 1:1. The invention is especially relevant to food products comprising white meat, for example poultry and/or fish meat. This is because white meat are generally soft and tender and therefore particularly susceptible to structural damage due to the mechanical action of processing and the action of dissolved salts. Furthermore the method of the invention provides a matrix which may be white in colour.
The invention also has the further advantages:
(a) the meat particles may be marinaded with minimum preparation of ingredients and avoidance of marinade methods such as pre-injection, tumbling, massaging and the like, which promote change within the intrinsic fibrous structure of muscle, either by their mechanical effects or by their effect in promoting diffusion of solutes;
(b) the rapid marination and low temperatures assist in the speed of processing and in hygiene.
EXAMPLES
The following examples further illustrate the invention:
Example 1
A chicken product having the following composition was manufactured as described below:
Chicken product composition w/w % in total product
Chicken breast meat (particle size = 20x20x10mm) 71
Finely chopped chicken skin 10 Marinade 19 Marinade composition w/w % of marinade
Dextrose 16.2 Milk protein 13.5
Phosphate salts E450A & E450B 2.7
NaCl 4.3
Citric acid 0.3
Flavouring 0.3 Water to 100
The chicken breast particles (size = 20x20x10mm) were placed in a twin intermeshing paddle mixer. The chicken particles were at a temperature of -2°C to -4°C. The marinade was then added and the ingredients mixed for 4 minutes. Finely chopped skin was added as a carrier and the ingredients mixed for 2 minutes. The mixture was then cooled to -6°C via injection of C02 for 90 seconds.
The chicken product was then moulded into a product shape, coated with batter and breadcrumbs, prefried at 175°C for 90 seconds then cooked in an oven at 215°C for 3.3 minutes to ensure that the chicken core reached 75°C. The product was stored frozen at -20°C. The product when cooked from frozen at 220°C for 15 minutes provide a succulent product having the appearance of intact meat and having .a natural fibrous structure and a positive marinaded flavour.
It was clear that no adverse change had occurred to the fibrous structure of the breast meat.
Example 2
Frozen blocks of skinless raw broiler chicken breast meat measuring 200 x 100 x 50 mm were tempered to between -4°C and -6°C in a conditioning cold store and then cut into slices measuring 200 x 100 x 5 mm. At this temperature range the ice content of the meat, as determined by calorimetry, was 35% total water content.
The cold ice containing slices of meat were blended immediately with a dry mix marinade consisting of the following ingredients :
% by weight
Native farina extra (Rochelle) 72.43 Sodium caseinate EMHV (DMV) 11.14
Sodium chloride 8.32
Dextrose and flavouring 8.11
These dry ingredients were blended with the cold meat slices in a laboratory scale orbital mixer fitted with a paddle type mixer blade for 45 seconds at 60 rpm.
During this time the dry ingredients were evenly contacted on the moist surfaces of the muscle slices to form an adhering network of starch, caseinate, dextrose/flavour and solubilised muscle proteins derived from the immediate surfaces of muscle.
The solubilised muscle proteins were promoted by a high effective salt concentration on the available water at the immediate muscle surfaces and limited to surface effects by the short duration of mixing, negligible change in temperature and subsequent dilution of salt concentration by addition of water.
Chilled water at +2°C was added to the meat slices plus adhering network formed by the marinade ingredients during a mixing period of 30 seconds followed by mixing for a further 30 seconds.
The addition of water provided the following final formulation of the marinaded meat mixture: % fe weight
Sliced broiler breast meat 80.00
Water 16.30
Farina 2.68
Sodium caseinate 0.41
Sodium chloride 0.31
Dextrose and flavouring 0.30
The addition of water partially hydrated the marinade network and formed a white continuous matrix phase which adsorbed all of the available fluid.
At this stage the meat and marinade mixture was in a free flowing state with muscle sections remaining substantially intact and the hydrated continuous matrix providing a plastic consistency of moderate viscosity which did not confer frictional damage to muscle during mixing. This is in contrast to the highly viscous nature of conventional binders or fillers such as those based on cereal materials eg rusk, or the typical frictional effects of extensive extraction of soluble muscle proteins.
The marinaded meat mixture was moulded into patty shapes and coated with a conventional batter and breadcrumbs. The coated products were pre-fried in vegetable oil for 3 to 4 minutes at 180°C to achieve a centre temperature of 75°C.
Pre-fried products were blast frozen at -30°C, packaged and stored frozen at -20°C for a two week equilibration period prior to evaluation.
Products were cooked from frozen by grilling to a centre temperature of 75°C and evaluated by a range of methods including formal Sensory Evaluation by trained panellists using 27 defined sensory parameters and under controlled conditions of sample replication and tasting procedures. The analysis of sensory data showed that the products were juicier and higher in fibrous characteristics, and less firm, dense and resilient than products containing similar amounts and types of meat together with non-meat ingredients applied in conventional ways.
The overall texture of the marinaded products was less gelatinous than when farina alone was used as the marinade carrier, and less gelled or rubbery than samples produced by a marinade consisting of salts, flavours and . sodium caseinate.
Similarly, the products were far less satisfactory when the meat temperatures were above -1°C or when conventional marinading was carried out such that the marinade diffused into the muscle tissue, or when marinades were used without immobilising carriers.
The appearance of the meat based core of the marinaded products was highly fibrous and an excellent white colour with very little contrast between the intact muscle and the moist continous phase at the interface of the muscle sections. The marinade constituents did not permeate the muscle tissue other than at the immediate surfaces.
The products exhibited very little free fluid but moisture was easily expressible by compression.
Examples 3-6; Comparative Examples A-D
A chicken product having the same composition as Example 1 was manufactured using a number of different conditions as follows: Example Temperature Carrier Mixing
No of Meat Time particles
3 Low Present Short
4 Low Absent Short
5 Low Present Long
6 High Present Short
A Low Absent Long
B High Absent Short
C High Present Long
D High Absent Long
Thus in Examples 4, A, B & D there was no finely chopped chicken skin (carrier) in the chicken product composition, the chicken product composition comprised 81% chicken breast meat and 19% marinade.
For Examples 3, 4, 5 & A the chicken particles were provided at a temperature of -4°C
For Examples 6, B, C & D the chicken particles were provided at a temperature of from 1 to 5°C
For Examples 3, 4, 6 & B the mixing time was 12.5 minutes
For Examples 5, A, C & D the mixing time was 25 minutes
After the chicken products were prepared, they were enrobed with a conventional batter and breadcrumbs pre-fried in vegetable oil for 4.5 minutes at 180°C to achieve a centre temperature of 75°C, and frozen for a minimum of 2 weeks storage prior to assessment.
The products were tasted (blind) by a small panel of experts.
No product could be prepared in comparative examples B & D because they were impossible to mould into the required product form. The products made in Comparative Examples A & C had a poor fibrous meat texture compared with Examples 3-6.
In Examples 3-6 it was clear that no adverse change had occurred to the fibrous structure of the breast meat. The products were juicy and had an excellent white colour with little contrast between the intact muscle and the moist continuous phase at the interface of the muscle sections.

Claims

1. A method of manufacturing a food product which includes a meat particulate phase and a continuous phase, involving a marination process which simultaneously forms an adhesive matrix, wherein the penetration of the marinade into the meat particulate phase is restricted, comprising:
(i) provision of meat particles;
(ii) optional addition of a carrier material;
(iii) addition of a marinade;
(iv) mixing,- and
(v) optionally increasing the viscosity of the mixture;
wherein at least two of the following conditions are fulfilled;
(a) the meat particles are provided at a temperature such that at least a proportion of the water in the meat particles is present as ice.
(b) addition of a carrier material.
(c) mixing for a time sufficient only to disperse all the added ingredients.
2. A method according to claim 1 wherein a carrier material is added.
3. A method according to claim 1 or 2 wherein in all 3 of conditions (a) to (c) are fulfilled.
4. A method according to any preceding claim wherein the meat particles are at a temperature of from -2°C to -20°C.
5. A method according to any preceding claim wherein the meat particles are at a temperature of from -4°C to -6°C.
6. A method according to any preceding claim wherein the carrier material is selected from a suitable collagen source, pre-comminuted muscle material, vegetable fibre, soya derivatives, a suitable protein, polysaccharide material, and mixtures thereof.
7. A method according to any preceding claim wherein the marinade is initially added as a dry mix which is mixed for a time sufficient to disperse the dry mix with the meat particles and carrier; fluid is then added and the mixture is again mixed for a time sufficient to disperse the ingredients.
8. A method according to claim 7 wherein each mixing step is for from 1 to 9 minutes with a total mixing time of from 4 to 15 minutes.
9. A method according to any one of claims 1 to 6 wherein the marinade is added as a solution.
10. A method according to claim 9 wherein the mixing step is from 4 to 15 minutes.
11. A method according to any preceding claim wherein the marinade comprises salt.
12. A method according to any preceding claim wherein the viscosity of the mixture is increased by cooling.
13. A method according to claim 12 wherein the mixture is cooled by injection of C02.
14. A method according to claim 12 or claim 13 wherein the mixture is cooled to a temperature of between -6°C and -8°C.
15. A method according to any one of claims 1 to 11 wherein the viscosity of the mixture is increased by the addition of starch to the marinade.
16. A method according to claim 15 wherein the starch is a native starch.
17. A method according to any preceding claim wherein the food product is a white meat product.
18. A method according to any preceding claim wherein the particulate phase comprises meat particles selected from particles of fish, poultry and mixtures thereof.
19. A food product which includes a meat particulate phase and a continuous phase obtainable by a process which involves a marination process which simultaneously forms an adhesive matrix, wherein the penetration of the marinade into the meat particulate phase is restricted, said process comprising;
(i) provision of meat particles;
(ii) optional addition of a carrier material;
(iii) addition of a marinade;
(iv) mixing,- and (v) optionally increasing the viscosity of the mixture;
wherein at least two of the following conditions are fulfilled;
(a) the meat particles are provided at a temperature such that at least a proportion of the water in the meat particles is present as ice;
(b) addition of a carrier material;
(c) mixing for a time sufficient only to disperse all the added ingredients.
PCT/EP1994/002193 1993-07-14 1994-07-05 Method of manufacturing a food product WO1995002337A1 (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
SK36-96A SK3696A3 (en) 1993-07-14 1994-07-05 Manufacturing process of food products
PL94312500A PL175505B1 (en) 1993-07-14 1994-07-05 Method of manufacturing a coated food product
AU73455/94A AU7345594A (en) 1993-07-14 1994-07-05 Method of manufacturing a food product
JP7504322A JPH09500018A (en) 1993-07-14 1994-07-05 How to make food
EP94922258A EP0708605A1 (en) 1993-07-14 1994-07-05 Method of manufacturing a food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93305500 1993-07-14
EP93305500.6 1993-07-14

Publications (1)

Publication Number Publication Date
WO1995002337A1 true WO1995002337A1 (en) 1995-01-26

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EP (1) EP0708605A1 (en)
JP (1) JPH09500018A (en)
AU (1) AU7345594A (en)
CA (1) CA2167191A1 (en)
CZ (1) CZ10296A3 (en)
HU (1) HUT73332A (en)
PL (1) PL175505B1 (en)
SG (1) SG81888A1 (en)
SK (1) SK3696A3 (en)
WO (1) WO1995002337A1 (en)
ZA (1) ZA944812B (en)

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EP0853891A1 (en) * 1997-01-20 1998-07-22 Neptune S.A. Preparing foodstuffs on the basis of fish and/or crustacea meat, and foodstuffs obtained thereby
EP0974273A1 (en) * 1998-07-24 2000-01-26 Saupiquet S.A. Method of injection of a suspension of particles of fish meat into fish pieces, particularly tuna
US8182858B2 (en) 2005-09-15 2012-05-22 Triad Resource Technologies, Llc Compositions for improving flavor and safety of marinated meat products
CN115316611A (en) * 2022-08-27 2022-11-11 青岛康禾园绿色食品有限公司 Meat pickling method

Families Citing this family (1)

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JP2007306868A (en) * 2006-05-19 2007-11-29 Itoham Foods Inc Granular raw material meat

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EP0355472A1 (en) * 1988-08-11 1990-02-28 Frisco-Findus Ag Marinating or pickling of meat
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
US5188854A (en) * 1991-09-18 1993-02-23 Tyson Holding Company Process for preparing a fish analog
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LU67575A1 (en) * 1972-05-11 1973-07-26
LU79261A1 (en) * 1978-03-17 1978-06-29 Bush Boake Allen Ltd PROCESS FOR PREPARING OLEORESIN EMULSIONS
EP0355472A1 (en) * 1988-08-11 1990-02-28 Frisco-Findus Ag Marinating or pickling of meat
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
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EP0560509A1 (en) * 1992-02-26 1993-09-15 Unilever Plc Method of preparing a coated, frozen foodstuff

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0853891A1 (en) * 1997-01-20 1998-07-22 Neptune S.A. Preparing foodstuffs on the basis of fish and/or crustacea meat, and foodstuffs obtained thereby
FR2758441A1 (en) * 1997-01-20 1998-07-24 Neptune PREPARATION OF FOOD-BASED FOOD AND / OR CRUSTACEOUS FOODSTUFFS AND FOOD THUS OBTAINED
US6066354A (en) * 1997-01-20 2000-05-23 Neptune, S.A. Preparing foodstuffs based on fish flesh, and foodstuffs obtained thereby
EP0974273A1 (en) * 1998-07-24 2000-01-26 Saupiquet S.A. Method of injection of a suspension of particles of fish meat into fish pieces, particularly tuna
FR2781338A1 (en) * 1998-07-24 2000-01-28 Saupiquet METHOD FOR INJECTING A SUSPENSION OF FISH MEAT PARTICLES INTO PARTS OF FISH, ESPECIALLY TUNA
US8182858B2 (en) 2005-09-15 2012-05-22 Triad Resource Technologies, Llc Compositions for improving flavor and safety of marinated meat products
US8877280B2 (en) 2005-09-15 2014-11-04 Triad Resource Technologies, Llc Compositions for improving flavor and safety of marinated meat products
US9578893B2 (en) 2005-09-15 2017-02-28 Triad Resource Technologies, Llc Compositions for improving flavor and safety of marinated meat products
CN115316611A (en) * 2022-08-27 2022-11-11 青岛康禾园绿色食品有限公司 Meat pickling method
CN115316611B (en) * 2022-08-27 2023-11-24 青岛康禾园绿色食品有限公司 Meat pickling method

Also Published As

Publication number Publication date
SK3696A3 (en) 1996-05-08
EP0708605A1 (en) 1996-05-01
JPH09500018A (en) 1997-01-07
AU7345594A (en) 1995-02-13
CZ10296A3 (en) 1996-06-12
ZA944812B (en) 1996-01-04
HUT73332A (en) 1996-07-29
CA2167191A1 (en) 1995-01-26
SG81888A1 (en) 2001-07-24
HU9600075D0 (en) 1996-03-28
PL175505B1 (en) 1999-01-29
PL312500A1 (en) 1996-04-29

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