WO1997049302B1 - Low-fat, ground meat food products and methods for making same - Google Patents
Low-fat, ground meat food products and methods for making sameInfo
- Publication number
- WO1997049302B1 WO1997049302B1 PCT/US1997/011429 US9711429W WO9749302B1 WO 1997049302 B1 WO1997049302 B1 WO 1997049302B1 US 9711429 W US9711429 W US 9711429W WO 9749302 B1 WO9749302 B1 WO 9749302B1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ground meat
- product
- accordance
- particles
- weight
- Prior art date
Links
- 235000020993 ground meat Nutrition 0.000 title claims abstract 73
- 235000004213 low-fat Nutrition 0.000 title claims abstract 5
- 235000013305 food Nutrition 0.000 title abstract 2
- 235000013580 sausages Nutrition 0.000 claims abstract 48
- 239000002245 particle Substances 0.000 claims abstract 39
- 239000007863 gel particle Substances 0.000 claims abstract 25
- 102000014171 Milk Proteins Human genes 0.000 claims abstract 23
- 108010011756 Milk Proteins Proteins 0.000 claims abstract 23
- 235000021239 milk protein Nutrition 0.000 claims abstract 23
- 239000000499 gel Substances 0.000 claims 25
- 235000015278 beef Nutrition 0.000 claims 8
- 239000000203 mixture Substances 0.000 claims 8
- 235000015277 pork Nutrition 0.000 claims 8
- 244000144977 poultry Species 0.000 claims 8
- 235000013594 poultry meat Nutrition 0.000 claims 8
- 108010010803 Gelatin Proteins 0.000 claims 4
- 239000008273 gelatin Substances 0.000 claims 4
- 229920000159 gelatin Polymers 0.000 claims 4
- 235000019322 gelatine Nutrition 0.000 claims 4
- 235000011852 gelatine desserts Nutrition 0.000 claims 4
- 235000013622 meat product Nutrition 0.000 claims 4
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 claims 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims 4
- 210000000577 Adipose Tissue Anatomy 0.000 claims 2
- 241000894006 Bacteria Species 0.000 claims 2
- 241001237745 Salamis Species 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 2
- 230000003278 mimic Effects 0.000 claims 2
- 235000015175 salami Nutrition 0.000 claims 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N tin hydride Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims 1
Abstract
Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt.% ground meat particles and from about 60 to about 5 wt.% hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32' to about 1' in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products from about 0.5 to about 1.5 the average particle size of the ground meat particles.
Claims
1. A ground meat product comprising: from about 95 wt.% to about 40 wt.% particles of ground meat and from about 5 wt.% to about 60 wt.% particles of a hydrolyzed milk protein gel having an appearance and texture that mimics the appearance and texture of adipose tissue, based on the total weight of the meat product, the gel particles from about 1/32" to about l"in their longest dimension.
2. The ground meat product in accordance with claim 1 , wherein the hydrolyzed milk protein gel has a gel strength of between about 2500 gms and about 30,000 gms.
3. The ground meat product in accordance with claim 2, wherein the ground meat is selected from the group consisting of beef, pork, poultry, mutton, or mixtures thereof.
4. The ground meat product in accordance with claim 3, wherein the ground meat product has a fat content of about 35% or less, based on the weight of the ground meat product.
5. The ground meat product in accordance with claim 4, wherein the ground meat product has a fat content of about 10% or less, based on the weight of the ground meat product.
6. The ground meat product in accordance with claim 5, wherein the ground meat product has a fat content of about 5% or less, based on the weight of the ground meat product.
7. The ground meat product in accordance with claim 5, further comprising from about 0.1 wt.% to about 1 wt.% sodium tripolyphosphate, based on the weight of the hydrolyzed milk protein gel.
8. The ground meat product in accordance with claim 5, further comprising from about 0.1 wt.% to about 2 wt.% gelatin, based on the weight of the ground meat product.
9. The ground meat product in accordance with claim 5. wherein the ground meat particles are present in an amount from about 70 wt.% to about 90 wt.% and the hydrolyzed milk protein gel particles are present in an amount from about 30 wt.% to about 10 wt.%.
10. The ground meat product in accordance with claim 9, wherein the gel particles are from about 1/16" to about 3/4" in their longest dimension.
1 1. A ground meat product comprising: from about 70 wt.% to about 90 wt.% particles of a low fat ground meat selected from the group consisting of beef, pork, poultry, mutton, or mixtures thereof, and from about 30 wt.% to about 10 wt.% particles of a hydrolyzed milk protein gel, the gel having a gel strength of between about 2500 gms and about 30,000 gms, the gel particles having a particle size of from about 1/16" to about 3/4" in their longest dimension, and the ground meat product having a fat content of about 35% or less, based on the weight of the meat product.
12. The ground meat product in accordance with claim 1 1 , wherein the ground meat particles are present in an amount from about 78 wt.% to about 85 wt.% and the hydrolyzed milk protein gel particles are present in an amount from about 15 wt.% to about 22 wt.%.
13. The ground meat product in accordance with claim 12, wherein the gel particles are from about 1/8" to about 3/8" in their longest dimension.
14. The ground meat product in accordance with claim 13, wherein the ground meat product has a fat content of 5% or less, based on the weight of the ground meat product.
15. A fermentable ground meat product comprising: from about 95 wt.% to about 40 wt.% particles of ground meat, from about 5 wt.% to about 60 wt.% particles of a hydrolyzed milk protein gel, the gel particles from about 1/32" to about Tin their longest dimension, and an effective amount of an acid producing bacteria.
16. The fermentable, ground meat product in accordance with claim 15, wherein the hydrolyzed milk protein gel has a gel strength of between about 2500 gms and about 30,000 gms.
17. The fermentable, ground meat product in accordance with claim 16, wherein the ground meat is selected from the group consisting of beef, pork, poultry, mutton, or mixtures thereof.
18. The fermentable, ground meat product in accordance with claim 17, wherein the ground meat product has a fat content of about 35% or less, based on the weight of the ground meat product.
19. The fermentable, ground meat product in accordance with claim 18, wherein the ground meat product has a fat content of about 10% or less, based on the weight of the ground meat product.
20. The fermentable, ground meat product in accordance with claim 19, wherein the ground meat product has a fat content of about 5% or less, based on the weight of the ground meat product.
21. The fermentable, ground meat product in accordance with claim 19, further comprising from about 0.1 wt.% to about 1 wt.% sodium tripolyphosphate, based on the weight of the hydrolyzed milk protein gel.
22. The fermentable, ground meat product in accordance with claim 19, further comprising from about 0.2 wt.% to about 2 wt.% gelatin, based on the weight of the ground meat product.
23. The fermentable, ground meat product in accordance with claim 19, wherein the ground meat particles are present in an amount from about 70 wt.% to about 90 wt.% and the hydrolyzed milk protein gel particles are present in an amount from about 30 wt.% to about 10 wt.%.
24. The fermentable, ground meat product in accordance with claim 23, wherein the gel particles are from about 1/16" to about 3/4" in their longest dimension.
25. A fermentable, ground meat product comprising: from about 70 wt.% to about 90 wt.%, based on the weight of the meat product, particles of a low fat ground meat selected from the group consisting of beef, pork, poultry, mutton, or mixtures thereof, from about 30 wt.% to about 10 wt.%, based on the weight of the meat product, particles of a hydrolyzed milk protein gel, the gel having a gel strength of between about 2500 gms and about 30,000 gms, and the gel particles having a particle size of from about 1/16" to about 3/4" 3
in their longest dimension, and an effective amount of an acid producing bacteria.
26. The fermentable, ground meat product in accordance with claim 25, wherein the ground meat particles are present in an amount from about 78 wt.% to about 85 wt.% and hydrolyzed milk protein gel particles are present in an amount from about 15 wt.% to about 22 wt.%.
27. The fermentable, ground meat product in accordance with claim 26, wherein the gel particles are from about 1/8" to about 3/8" in their longest dimension.
28. The fermentable, ground meat product in accordance with claim 27, wherein the ground meat product has a fat content of 5% or less, based on the weight of the ground meat product.
29. A cooked sausage product comprising: an admixture of hydrolyzed milk protein gel particles gel having an appearance and texture that mimics the appearance and texture of adipose tissue and ground meat particles, the average particle size of the gel particles being from about 0.5 to about 1.5 the average particle size of the ground meat particles.
30. The cooked sausage product in accordance with claim 29, wherein the hydrolyzed milk protein gel has a gel strength of between about 2500 gms and about 30,000 gms.
31. The cooked sausage product in accordance with claim 30, wherein the ground meat is selected from the group consisting of beef, pork, poultry, mutton, or mixtures thereof.
32. The cooked sausage product in accordance with claim 31 , wherein the cooked sausage product has a fat content of about 35% or less, based on the weight of the cooked sausage product.
33. The cooked sausage product in accordance with claim 32, wherein the cooked sausage product has a fat content of about 10% or less, based on the weight of the cooked sausage product.
34. The cooked sausage product in accordance with claim 33, wherein the cooked sausage product has a fat content of about 5% or less, based on the weight of the cooked sausage product.
35. The cooked sausage product in accordance with claim 33, further comprising from about 0.1 wt.% to about 1 wt.% sodium tripolyphosphate, based on the weight of the hydrolyzed milk protein gel.
36. The cooked sausage product in accordance with claim 33, further comprising from about 0.1 wt.% to about 2 wt.% gelatin, based on the weight of the cooked sausage product.
37. A cooked sausage product comprising: an admixture of ground meat particles selected from the group consisting of particles of beef, pork, poultry, mutton, or mixtures thereof; and hydrolyzed milk protein gel particles, the gel having a gel strength of between about 2500 gms and about 30,000 gms, and the average particle size of the gel particles being from about 0.5 to about 1.5 the average particle size of the ground meat particles, and the cooked sausage product having a fat content of about 25% or less, based on the weight of the cooked sausage product.
38. The cooked sausage product in accordance with claim 37, wherein the ground meat particles are present in an amount from about 78 wt.% to about 85 wt.% and hydrolyzed milk protein gel particles are present in an amount from about 15 wt.% to about 22 wt.%.
39. The cooked sausage product in accordance with claim 37, wherein the cooked sausage product has a fat content of 5% or less, based on the weight of the cooked sausage product.
40. A fermented sausage product comprising: an admixture of hydrolyzed milk protein gel particles and ground meat particles, the average particle size of the gel particles being from about 0.5 to about 1.5 the average particle size of the ground meat particles.
41. The fermented sausage product in accordance with claim 40, wherein the hydrolyzed milk protein gel has a gel strength of between about 2500 gms and about 30,000 gms.
42. The fermented sausage product in accordance with claim 41 , wherein the ground meat is selected from the group consisting of beef, pork, poultry, mutton, or mixtures thereof.
43. The fermented sausage product in accordance with claim 42, wherein the fermented sausage product has a fat content of about 35% or less, based on the weight of the fermented sausage product.
44. The fermented sausage product in accordance with claim 43, wherein the fermented sausage product has a fat content of about 10% or less, based on the weight of the fermented sausage product.
45. The fermented sausage product in accordance with claim 44, wherein the fermented sausage product has a fat content of about 5% or less, based on the weight of the fermented sausage product.
46. The fermented sausage product in accordance with claim 44, further comprising from about 0.1 wt.% to about 1 wt.% sodium tripolyphosphate, based on the weight of the hydrolyzed milk protein gel.
47. The fermented sausage product in accordance with claim 44, further comprising from about 0.1 wt.% to about 2 wt.% gelatin, based on the weight of the fermented sausage product.
48. A fermented sausage product comprising: an admixture of ground meat particles selected from the group consisting of particles of beef, pork, poultry, mutton, or mixtures thereof, and hydrolyzed milk protein gel particles, the gel having a gel strength of between about 2500 gms and about 30,000 gms, the average particle size of the gel particles being from about 0.5 to about 1.5 the average particle size of the ground meat particles, and the fermented sausage product having a fat content of about 25% or less, based on the weight of the fermented sausage product.
49. The fermented sausage product in accordance with claim 48, wherein the ground meat
AMENDED SHEET (ARTK.LF 19) particles are present in an amount from about 78 wt.% to about 85 wt.% and the hydrolyzed milk protein gel particles are present in an amount from about 15 wt.% to about 22 wt.%.
50. The fermented sausage product in accordance with claim 48, wherein the fermented sausage product has a fat content of 5% or less, based on the weight of the fermented sausage product.
51. The fermented sausage product in accordance with claim 48, wherein the fermented sausage is selected from the group consisting of Genoa salami, hard salami, and pepperoni.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU35121/97A AU3512197A (en) | 1996-06-26 | 1997-06-25 | Low-fat, ground meat food products and methods for making same |
| EP97931508A EP0907329A1 (en) | 1996-06-26 | 1997-06-25 | Low-fat, ground meat food products and methods for making same |
| BR9710007A BR9710007A (en) | 1996-06-26 | 1997-06-25 | Low-fat ground meat products and methods for making them |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/672,057 US5773057A (en) | 1996-06-26 | 1996-06-26 | Low-fat ground meat products |
| US08/672,057 | 1996-06-26 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO1997049302A1 WO1997049302A1 (en) | 1997-12-31 |
| WO1997049302B1 true WO1997049302B1 (en) | 1998-02-26 |
Family
ID=24696979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US1997/011429 WO1997049302A1 (en) | 1996-06-26 | 1997-06-25 | Low-fat, ground meat food products and methods for making same |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US5773057A (en) |
| EP (1) | EP0907329A1 (en) |
| AU (1) | AU3512197A (en) |
| BR (1) | BR9710007A (en) |
| CA (1) | CA2258863A1 (en) |
| WO (1) | WO1997049302A1 (en) |
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| US6723356B2 (en) * | 2002-07-03 | 2004-04-20 | Ariake Japan Co. | High quality fermented bouillon, and method for production thereof |
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| DE102008038565A1 (en) * | 2008-08-20 | 2010-02-25 | Kalle Gmbh | Process for the production of raw sausage with shortened maturation time |
| CN101849684B (en) * | 2010-07-05 | 2012-06-06 | 福州大学 | Novel crystal chicken sausage and preparation method thereof |
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-
1996
- 1996-06-26 US US08/672,057 patent/US5773057A/en not_active Expired - Lifetime
-
1997
- 1997-06-25 BR BR9710007A patent/BR9710007A/en not_active Application Discontinuation
- 1997-06-25 EP EP97931508A patent/EP0907329A1/en not_active Withdrawn
- 1997-06-25 AU AU35121/97A patent/AU3512197A/en not_active Abandoned
- 1997-06-25 CA CA002258863A patent/CA2258863A1/en not_active Abandoned
- 1997-06-25 WO PCT/US1997/011429 patent/WO1997049302A1/en not_active Application Discontinuation
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