WO2008014575A2 - Method for the preparation of meat products with a low fat content and fat substitute used thereby - Google Patents

Method for the preparation of meat products with a low fat content and fat substitute used thereby Download PDF

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Publication number
WO2008014575A2
WO2008014575A2 PCT/BE2007/000097 BE2007000097W WO2008014575A2 WO 2008014575 A2 WO2008014575 A2 WO 2008014575A2 BE 2007000097 W BE2007000097 W BE 2007000097W WO 2008014575 A2 WO2008014575 A2 WO 2008014575A2
Authority
WO
WIPO (PCT)
Prior art keywords
fat
water
meat products
meat
emulsion
Prior art date
Application number
PCT/BE2007/000097
Other languages
French (fr)
Other versions
WO2008014575A3 (en
Inventor
Frank Vandendriessche
Original Assignee
Imperial Meat Products, Naamioze
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 Imperial Meat Products, Naamioze filed Critical Imperial Meat Products, Naamioze
Publication of WO2008014575A2 publication Critical patent/WO2008014575A2/en
Publication of WO2008014575A3 publication Critical patent/WO2008014575A3/en

Links

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements

Definitions

  • the present invention concerns a method for preparing meat products with a low fat content.
  • Meat products usually consist of a fat emulsion in water.
  • the water phase is formed of water, muscular tissue, salt and proteins.
  • the fat has the shape of fat particles that are stabilised in a coagulated protein matrix, formed of muscular tissue and fat tissue.
  • the fat/fat tissue provides a certain texture to the meat product and is of major importance for the organoleptic qualities of the meat, since flavour components are soluble in fat .
  • the present invention aims to remedy one or several of the above-mentioned and other disadvantages.
  • the invention concerns a method for preparing meat products with a low fat content, which method mainly consists in preparing a water-in-fat emulsion on a fat basis and in using the aforesaid water-in-fat emulsion as a fat substitute in the further preparation of the meat products.
  • An advantage of the present invention is that the fat content in the meat products can be restricted without any loss of texture and flavour.
  • the present invention also concerns a fat substitute which is applied according to the above-described method.
  • a variable part of the meat products consists of an emulsion of a fat phase and a water phase.
  • the water phase is formed among others of water, finely chopped meat, solved meat proteins, salt and non-soluble components, such as muscular tissue or fat tissue particles. It is clear that the meat can hereby be of different origin and that also a mix of different meat sorts can be applied.
  • additional proteins can be added to the water phase, such as for example proteins of plant or animal origin.
  • the fat phase consists of a water- in-fat emulsion which preferably contains at least 30% and maximally 90% water.
  • the fat that is processed in the aforesaid emulsion can hereby be of animal as well as of plant origin. Fat originating from the same animal species as the meat that is processed in the water phase is hereby preferably applied.
  • flavours may be added to the fat phase as desired.
  • emulsifiers are added, such as for example polyglycerol/polyricinoleate (E47 €) . These emulsifiers also make the water-in-fat emulsion heat-stable.
  • the method for preparing the above-described meat products is simple and as follows.
  • the fat phase is first prepared separately.
  • the heat-stable emulsion is made of water in fat with specific emulsifiers such as for example the aforesaid polyglycerol/polyricinoleate E476.
  • This water-in-fat emulsion is then applied as a substitute for fat tissue in the further preparation of the meat product.
  • Emulsifiers such as caseinate, soy proteins or the like can be applied if desired in this final stage.
  • the further preparation of the meat product is generally known and comprises a step whereby the fat phase is emulsified in the water phase.
  • the fat particles are surrounded by meat proteins and the aforesaid added emulsifiers such as for example caseinate.
  • the meat products are heated for a short while, as a result of which the proteins coagulate into a protein matrix in which the particles of the fat phase/fat substitute are stabilised.
  • the water phase does not necessarily have to be homogenous, but it can also comprise larger pieces of meat, depending on the desired end product. This may vary from one meat product to another, such as from what is called ham sausage with a very fine homogenous structure to pate with a rougher structure and which can be easily spread.
  • the present invention is by no means restricted to the above- described method and fat substitute; on the contrary, such a method and fat substitute according to the invention can be made according to all sorts of variants while still remaining within the scope of the invention.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Method for preparing meat products with a low fat content, characterised in that it mainly consists in preparing a water-in-fat emulsion on the basis of fat and in using the aforesaid water-in-fat emulsion as a fat substitute in the further preparation of the meat products.

Description

Device for the preparation of meat products with- a low fat content and fat substitute used thereby.
The present invention concerns a method for preparing meat products with a low fat content.
Meat products usually consist of a fat emulsion in water. The water phase is formed of water, muscular tissue, salt and proteins. The fat has the shape of fat particles that are stabilised in a coagulated protein matrix, formed of muscular tissue and fat tissue.
The fat/fat tissue provides a certain texture to the meat product and is of major importance for the organoleptic qualities of the meat, since flavour components are soluble in fat .
However, the major disadvantage of fat is that it is very rich in energy, whereas the demand for food containing not that much energy strongly increases.
It is known to replace the fat by Structured' water to reduce the amount of fat in meat products. This means that a maximum amount of water is bonded in the meat product. This water bond is obtained by means of meat proteins and possibly added proteins of animal or plant origin. Also plant gums such as alginates, xanthans, carragenates; fibres; and/or short oligosaccharides such as inuline can be added to the meat products in order to increase the water binding capacity.
These known methods are disadvantageous, however, in that the fat reduction always results in a deterioration of the texture and flavour of the meat products.
The present invention aims to remedy one or several of the above-mentioned and other disadvantages.
To this end, the invention concerns a method for preparing meat products with a low fat content, which method mainly consists in preparing a water-in-fat emulsion on a fat basis and in using the aforesaid water-in-fat emulsion as a fat substitute in the further preparation of the meat products.
An advantage of the present invention is that the fat content in the meat products can be restricted without any loss of texture and flavour.
The present invention also concerns a fat substitute which is applied according to the above-described method.
In order to better explain the characteristics of the present invention, the following preferred method and fat substitute according to the invention for preparing meat products are described as an example only without being limitative in any way. A variable part of the meat products consists of an emulsion of a fat phase and a water phase.
The water phase is formed among others of water, finely chopped meat, solved meat proteins, salt and non-soluble components, such as muscular tissue or fat tissue particles. It is clear that the meat can hereby be of different origin and that also a mix of different meat sorts can be applied.
If desired, additional proteins can be added to the water phase, such as for example proteins of plant or animal origin.
According to the invention, the fat phase consists of a water- in-fat emulsion which preferably contains at least 30% and maximally 90% water.
The fat that is processed in the aforesaid emulsion can hereby be of animal as well as of plant origin. Fat originating from the same animal species as the meat that is processed in the water phase is hereby preferably applied.
It is clear that additional flavours may be added to the fat phase as desired.
In order to stabilise the water-in-fat emulsion, specific emulsifiers are added, such as for example polyglycerol/polyricinoleate (E47€) . These emulsifiers also make the water-in-fat emulsion heat-stable.
The method for preparing the above-described meat products is simple and as follows.
The fat phase is first prepared separately. To this end, the heat-stable emulsion is made of water in fat with specific emulsifiers such as for example the aforesaid polyglycerol/polyricinoleate E476. This water-in-fat emulsion is then applied as a substitute for fat tissue in the further preparation of the meat product. Emulsifiers such as caseinate, soy proteins or the like can be applied if desired in this final stage.
The further preparation of the meat product is generally known and comprises a step whereby the fat phase is emulsified in the water phase. In case of a good homogenous distribution of the little particles of the fat phase /fat substitute in the water phase of the meat product, the fat particles are surrounded by meat proteins and the aforesaid added emulsifiers such as for example caseinate.
In a subsequent step, the meat products are heated for a short while, as a result of which the proteins coagulate into a protein matrix in which the particles of the fat phase/fat substitute are stabilised.
The water phase does not necessarily have to be homogenous, but it can also comprise larger pieces of meat, depending on the desired end product. This may vary from one meat product to another, such as from what is called ham sausage with a very fine homogenous structure to pate with a rougher structure and which can be easily spread. The present invention is by no means restricted to the above- described method and fat substitute; on the contrary, such a method and fat substitute according to the invention can be made according to all sorts of variants while still remaining within the scope of the invention.

Claims

Claims
1. Method for preparing meat products with a low fat content, characterised in that it mainly consists in preparing a water-in-fat emulsion on the basis of fat and in using the aforesaid water-in-fat emulsion as a fat substitute in the further preparation of the meat products.
2. Method according to claim 1, characterised in that it comprises a step of emulsifying the fat substitute in a water phase containing meat and proteins.
3. Method according to claim 2, characterised in that, when emulsifying the fat substitute in the water phase, one or several emulsifiers are applied.
4. Method according to claim 1, characterised in that the aforesaid water-in-fat emulsion contains at least 30% water.
5. Method according to claim 1, characterised in that the aforesaid water-in-fat emulsion contains 90% water at the most.
6. Method according to claim 1, characterised in that emulsifiers are added to the water-in-fat emulsion.
7. Method according to claim ξ>, characterised in that the aforesaid emulsifiers comprise polyglycerol/polyricinoleate (E476) .
8. Fat substitute that can be applied in a method according to any one of claims 1 to 7, characterised in that it consists of a water-in-fat emulsion.
9. Meat products, characterised in that they contain a fat phase which consists of a water-in-fat emulsion.
PCT/BE2007/000097 2006-08-01 2007-07-30 Method for the preparation of meat products with a low fat content and fat substitute used thereby WO2008014575A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE2006/0411 2006-08-01
BE2006/0411A BE1017239A3 (en) 2006-08-01 2006-08-01 METHOD FOR PREPARING MEATWARE WITH A LOW FAT CONTENT AND FAT SUBSTITUTE APPLIED THEREOF.

Publications (2)

Publication Number Publication Date
WO2008014575A2 true WO2008014575A2 (en) 2008-02-07
WO2008014575A3 WO2008014575A3 (en) 2008-04-10

Family

ID=37847130

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BE2007/000097 WO2008014575A2 (en) 2006-08-01 2007-07-30 Method for the preparation of meat products with a low fat content and fat substitute used thereby

Country Status (2)

Country Link
BE (1) BE1017239A3 (en)
WO (1) WO2008014575A2 (en)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3221143A1 (en) * 1982-06-04 1983-10-27 Winter, Rudolf, 8180 Tegernsee Process for producing jelly emulsions for meat products and sausage products
FR2608900A1 (en) * 1986-12-31 1988-07-01 Dubanchet Andre Process for the manufacture of cooked meats
US4904496A (en) * 1988-01-11 1990-02-27 Thomas J. Lipton, Jr. Low-fat processed meat products
JPH0335775A (en) * 1989-06-30 1991-02-15 Nippon Oil & Fats Co Ltd Production of processed product of edible meat
JPH04197157A (en) * 1990-11-28 1992-07-16 Nippon Oil & Fats Co Ltd Production of marbled processed edible meat product
JPH06105667A (en) * 1992-09-28 1994-04-19 Nippon Oil & Fats Co Ltd Low-caloric cattle meat processed product and emulsion for cattle meat processed product
US5409730A (en) * 1993-11-30 1995-04-25 Thomas J. Lipton Co., Division Of Conopco, Inc. Method for preparing a meat emulsion product
US5487910A (en) * 1994-11-29 1996-01-30 Thomas J. Lipton, Co., Division Of Conopco, Inc. Process for preparing a meat emulsion containing meat broth and product thereof
US5487909A (en) * 1994-10-18 1996-01-30 Thomas J. Lipton Co., Division Of Conopco, Inc. Process for preparing a meat emulsion containing meat broth
JP2002000174A (en) * 2000-06-26 2002-01-08 Kanegafuchi Chem Ind Co Ltd Emulsified oil and fat composition for incorporation
JP2002000231A (en) * 2000-06-26 2002-01-08 Kanegafuchi Chem Ind Co Ltd Processed meat product of domestic animal
JP2005087070A (en) * 2003-09-16 2005-04-07 Honen Lever Co Ltd Water-in-oil emulsified oil and fat composition for meat processing

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3221143A1 (en) * 1982-06-04 1983-10-27 Winter, Rudolf, 8180 Tegernsee Process for producing jelly emulsions for meat products and sausage products
FR2608900A1 (en) * 1986-12-31 1988-07-01 Dubanchet Andre Process for the manufacture of cooked meats
US4904496A (en) * 1988-01-11 1990-02-27 Thomas J. Lipton, Jr. Low-fat processed meat products
JPH0335775A (en) * 1989-06-30 1991-02-15 Nippon Oil & Fats Co Ltd Production of processed product of edible meat
JPH04197157A (en) * 1990-11-28 1992-07-16 Nippon Oil & Fats Co Ltd Production of marbled processed edible meat product
JPH06105667A (en) * 1992-09-28 1994-04-19 Nippon Oil & Fats Co Ltd Low-caloric cattle meat processed product and emulsion for cattle meat processed product
US5409730A (en) * 1993-11-30 1995-04-25 Thomas J. Lipton Co., Division Of Conopco, Inc. Method for preparing a meat emulsion product
US5487909A (en) * 1994-10-18 1996-01-30 Thomas J. Lipton Co., Division Of Conopco, Inc. Process for preparing a meat emulsion containing meat broth
US5487910A (en) * 1994-11-29 1996-01-30 Thomas J. Lipton, Co., Division Of Conopco, Inc. Process for preparing a meat emulsion containing meat broth and product thereof
JP2002000174A (en) * 2000-06-26 2002-01-08 Kanegafuchi Chem Ind Co Ltd Emulsified oil and fat composition for incorporation
JP2002000231A (en) * 2000-06-26 2002-01-08 Kanegafuchi Chem Ind Co Ltd Processed meat product of domestic animal
JP2005087070A (en) * 2003-09-16 2005-04-07 Honen Lever Co Ltd Water-in-oil emulsified oil and fat composition for meat processing

Also Published As

Publication number Publication date
WO2008014575A3 (en) 2008-04-10
BE1017239A3 (en) 2008-05-06

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