WO2010139292A1 - Émulsion ou gel comme additif dans des produits alimentaires à base de substances crues broyées telles que de la chair à saucisse ou de la viande hachée - Google Patents

Émulsion ou gel comme additif dans des produits alimentaires à base de substances crues broyées telles que de la chair à saucisse ou de la viande hachée Download PDF

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Publication number
WO2010139292A1
WO2010139292A1 PCT/DE2010/000409 DE2010000409W WO2010139292A1 WO 2010139292 A1 WO2010139292 A1 WO 2010139292A1 DE 2010000409 W DE2010000409 W DE 2010000409W WO 2010139292 A1 WO2010139292 A1 WO 2010139292A1
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WO
WIPO (PCT)
Prior art keywords
oil
emulsion
soluble antioxidant
gel
water
Prior art date
Application number
PCT/DE2010/000409
Other languages
German (de)
English (en)
Inventor
Peter Eisner
Christian Zacherl
Original Assignee
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
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Publication of WO2010139292A1 publication Critical patent/WO2010139292A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/06—Preservation of finished products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/60—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Emulsion or gel as additive in foods based on comminuted raw masses such as sausage meat masses or minced meat masses
  • the present invention relates to an emulsion or a gel as a finished additive in foods based on comminuted raw materials such as sausage meat masses or minced meat masses, a process for the preparation of this emulsion or gel and the use of the emulsion or gel for the production of comminuted raw masses such as sausage meat masses or minced meat masses based foods.
  • Such foods include, for example, sausages, hamburgers, meatballs, meatballs, etc.
  • the minced raw meal may include meat from at least one mammal and / or from at least one fish and / or ingredients of at least one plant.
  • the quality of foodstuffs based on shredded raw materials such as sausage meat or minced meat masses is judged by the consumer according to criteria such as bite firmness, homogeneity, water binding capacity and juiciness, which can generally be summarized in the term "texture.” However, some sausages are dry and friable.
  • the object of the present invention is therefore to provide foodstuffs based on comminuted raw masses, such as sausage meat masses or minced meat masses, which on the one hand have a good texture. At the same time, these foods, if based or containing fish meat, should also have a lower tendency to produce typical fish flavor and odor.
  • the invention is based on the idea to use an emulsion as an additive in crushed raw materials such as sausage meat masses or mince mass foods, which comprises: a) an outer water phase (continuous phase) containing at least one water-soluble water-soluble antioxidant; b) an internal fat or oil phase (disperse phase) containing oil droplets of vegetable oil provided with at least one fat- or oil-soluble antioxidant, wherein the vegetable oil droplets are each surrounded by a shell of vegetable protein.
  • Emulsion 1 is illustrated in particular in Figure 1, wherein the aqueous phase 2 (outer phase or continuous phase) of the emulsion 1 is enriched with at least one water-soluble antioxidant.
  • the fat or oil phase 4 (inner phase or disperse phase) of the emulsion 1 is enriched with at least one fat- or oil-soluble antioxidant and oil droplets 6 includes vegetable oil, wherein the vegetable oil droplets 6 are each surrounded by a vegetable protein shell 10.
  • Such an emulsion 1 is used as an additive in crushed raw materials such as sausage meat masses or minced meat mass foods used, wherein a food according to the invention comprises animal food and food for humans.
  • This gel is preferably obtained by heating the emulsion described above for a period of 15 to 240 minutes (minutes) to a temperature of 40 to 85 ° C.
  • the gel has the same advantages as the emulsion on which it is based.
  • a specific advantage of the gel is moreover that it promotes stabilization of the emulsion and in particular of the oil droplets within the water phase.
  • a significant advantage of the use of the finished emulsion or the finished gel as an ingredient or additive in crushed raw materials based foods such as sausage meat masses or mince masses lies in the crucial improvement of the texture of such produced foods (sausages, hamburgers, meatballs, meatballs, etc.).
  • the minced raw meal may contain meat from at least one mammal and / or from at least one fish and / or constituents of at least one plant.
  • the emulsion When the emulsion is incorporated into minced raw masses such as sausage meat based on mammalian meat such as pork, beef or poultry, it is further surprisingly found that the intrinsic taste of the meat is reduced and the taste of herbs and spices commonly added to the meat is significantly reduced is reinforced. Therefore, in meat-based foods produced with the aid of the emulsion or with the aid of the gel, it is possible to dispense with the addition of flavor enhancers and flavors such as glutamate.
  • Omega-3 fatty acids contained in fatty cold-sea fish are protective against arteriosclerosis, support the immune system and improve mental performance and mood.
  • omega-3 fatty acids are also found in vegetable oils such as soybean oil, olive oil, sunflower oil, linseed oil or rapeseed oil or in fish oils and the oils and fats of algae.
  • DHA Docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • C 18: 3 alpha-linoleic acid
  • fish oils with levels of EPA and DHA are used for the production of EPA and DHA-containing preparations, the fatty acids being present as triglycerides or as esters of lower alcohols.
  • the alkyl esters obtained by transesterification with lower alkanols from the triglycerides have the advantage that they are particularly well suited for the concentration of EPA and DHA are suitable.
  • the oil droplets 6 of vegetable oil therefore contain omega-3 fatty acid esters 8 (see FIG. 1) in the emulsion or in the gel, the omega-3 fatty acid esters 8 preferably esters of the highly unsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) included.
  • omega-3 fatty acid esters 8 preferably esters of the highly unsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) included.
  • a process for preparing a fatty acid alkyl ester for example by transesterification of triglyceride, which is contained in a variety of oils and fats, are well known, for example from DE 699 31 897 T2.
  • omega-3 fatty acid esters have the advantage that they are more hydrophilic and therefore better able to be incorporated into the emulsion.
  • the relevant food is enriched with omega-3 fatty acid, wherein the content of omega-3 fatty acid by the addition amount in the emulsion or in the gel or through the Addition amount of the emulsion or gel in the food can be controlled specifically.
  • a food which is originally low in omega-3 fatty acid or not at all such as mammalian or freshwater fish or marine fish living in warm seas, may then function as a functional food by virtue of the positive properties of omega-3 described above.
  • 3-fatty acid supplements may then function as a functional food by virtue of the positive properties of omega-3 described above.
  • the omega-3 fatty acid esters optionally contained therein do not tend to oxidize. Consequently, in the case of the emulsion or gel, odor formation is largely avoided. It or it is therefore particularly suitable as an additive in foods and products long shelf life or long shelf life on the shelf or at the consumer.
  • the at least one fat-soluble antioxidant present in the fat or oil phase 4 prevents oxidation of the omega-3 fatty acid esters 8 within the vegetable oil droplets 6, which is why the emulsion 1 is odorless.
  • the fat-soluble antioxidant also prevents oxidation of the vegetable oil 6 itself, which is a problem especially in vegetable oil-enriched sausage products.
  • the at least one water-soluble antioxidant contained in the water phase 2 of the emulsion 1 hinders the incorporation of oxygen molecules in the water phase 2.
  • the vegetable protein shell 10 of the vegetable oil droplets 6 slows down the diffusion of oxygen molecules and forces a longer contact time between the water-soluble antioxidant in the water phase 2 and the oxygen molecules.
  • the oil-soluble antioxidant inhibits oxidation of the bound in the vegetable oil droplets 6 omega-3 fatty acid ester. 8
  • oxygen in order to oxidize the omega-3 fatty acid ester 8 bound in the vegetable oil droplets 6, oxygen must first pass the at least one water-soluble antioxidant. Those oxygen molecules that can pass through the water phase 2 then have to penetrate further the shell 10 of vegetable protein, which envelopes or surrounds a vegetable oil droplet 6 respectively. This vegetable protein shell 10 slows the diffusion of the oxygen molecules and forces a longer contact time between the water-soluble antioxidant in the water phase 2 and the oxygen molecules. Then, it is believed that those oxygen molecules which also take this hurdle are eventually rendered harmless by the oil-soluble antioxidant in the vegetable oil droplets 6, so that substantially no oxygen can permeate to the omega-3 fatty acid ester 8.
  • the described emulsion or gel is extremely resistant to oxidation.
  • the at least one water-soluble antioxidant contains citric acid and / or ascorbic acid. Especially a combination of citric acid and ascorbic acid allows a particularly oxidation-stable emulsion.
  • the vegetable protein contains protein from peas. It is advantageous that when using pea protein despite the pH reduction and the associated deterioration of solubility of proteins by the addition of citric acid and / or ascorbic acid nevertheless a good emulsifier effect is present.
  • the vegetable oil which forms the vegetable oil droplets 6 in the emulsion or in the gel walnut oil, rapeseed oil, linseed oil, chia oil, hemp oil, Soybean oil, perilla oil or a mixture of at least two of these oils.
  • the at least one fat- or oil-soluble antioxidant preferably contains ⁇ -tocopherol (vitamin E).
  • the emulsion 1 or the gel produced from it can be packaged as a finished product for the production of food for humans and / or animals in suitable airtight packaging and offered as independently tradable goods.
  • the emulsion 1 or the gel is incorporated directly into the food and the latter then packaged as tradable goods, for example airtight.
  • the process for preparing an omega-3 fatty acid ester emulsion involves at least the following steps: a) dissolving at least one water-soluble antioxidant in water to form an aqueous solution containing at least one water-soluble antioxidant; b) introducing at least one vegetable protein into the solution obtained by step a) to form a homogeneous aqueous solution containing at least one water-soluble antioxidant and the at least one vegetable protein-containing solution; and prior to, parallel to, or after steps a) and b): c) introducing at least one fat- or oil-soluble antioxidant into vegetable oil to form a mixture of vegetable oil and fat- or oil-soluble antioxidant; d) dosing the mixture of vegetable oil and fat- or oil-soluble antioxidant obtained by step c) into the aqueous solution containing the at least one water-soluble antioxidant and the at least one vegetable protein obtained by step b); e) homogenizing the mixture of vegetable oil and fat or oil soluble Antioxidant on the one hand and the aqueous solution of at least
  • omega-3 fatty acid ester is introduced into the mixture of vegetable oil and the at least one fat- or oil-soluble antioxidant obtained by step c) to form a mixture of omega-3 fatty acid ester, vegetable oil and fat - or oil-soluble antioxidant. Subsequently, the mixture of vegetable oil, omega-3 fatty acid ester and the at least one fat- or oil-soluble antioxidant in the obtained by step b), the at least one water-soluble antioxidant and the at least one vegetable protein containing aqueous solution is dosed.
  • the mixture of omega-3 fatty acid ester, vegetable oil and the at least one fat- or oil-soluble antioxidant on the one hand and the aqueous solution of the at least one water-soluble antioxidant and the at least one vegetable protein on the other hand homogenized to form the emulsion.
  • omega-3 fatty acid ester in the mixture of vegetable oil and fat or oil-soluble antioxidant is preferably carried out under a protective atmosphere, which is characterized by exclusion of oxygen and, for example, 80% N 2 and 20% CO 2 .
  • the introduction of at least one vegetable protein takes place, for example, by means of a helical stirrer or a colloid mill,
  • a dispersion such as a Zahnrranzdispergiermaschine or a colloid mill
  • the process temperature is preferably less than 2O 0 C, in particular less than 10 0 C.
  • the homogenizing the mixture of oil phase and water phase takes place for example in a homogenizer or in a high pressure homogenizer.
  • the soluble antioxidants are preferably dissolved in water.
  • the vegetable protein is stirred into the solution.
  • a helical stirrer or, in the case of particularly highly concentrated mixtures, a colloid mill is used. After this process step there is a homogeneous, aqueous solution of vegetable protein and antioxidants.
  • the oil-soluble antioxidants are preferably stirred into vegetable oil.
  • the optional omega-3 fatty acid esters stirred into the oil-antioxidant mixture.
  • the metering and mixing are likewise carried out under a protective atmosphere, for example with the completion of oxygen and 80% N 2 and 20% CO 2 .
  • the water-protein-antioxidant mixture is placed in a dispersing unit (either sprocket dispersing machine or colloid mill).
  • the mixture is pumped in a circle, at the same time the oil mixture is metered in continuously.
  • the dispersing unit Through the dispersing unit, the oil phase is homogeneously distributed in the aqueous phase and pre-emulsified. This process is as possible Temperatures below 20 0 C, better below 10 0 C instead.
  • the pre-emulsified mixture is then homogenized in the homogenizer or high pressure homogenizer.
  • the previously evenly distributed oil droplets are crushed and thus stabilized.
  • the emulsion formed after the homogenization process is stored as cool as possible, with exclusion of light and oxygen until further use.
  • this is preferably via a Period of 15 to 240 min heated to a temperature of 40 to 85 ° C. This denatures the vegetable protein contained in the emulsion and forms a stabilizing network around the vegetable oil droplets.
  • the emulsion or gel can be made with different proportions of omega-3 fatty acid ester.
  • the amount of addition of the% content of omega-3-fatty acid ester varies in the emulsion or in the gel preferably between 1 O O.% (No amount of omega-3-fatty acid ester) and 10 wt.. Higher contents than 10% by weight of omega-3 fatty acid esters are not advisable for reasons of then unfavorable texture and sensory properties of products prepared with the emulsion or with the gel.
  • a preferably provided with omega-3 fatty acid ester emulsion or a corresponding gel is incorporated, for example in a proportion of 25 wt.% Measured on the total mass, for example, in a sausage meat mass, in which case the sausage from the sausage meat mass, for example, a content of omega-3 Has fatty acid ester of 1 wt.%.
  • the emulsion or the gel is first prepared completely as a finished product and then incorporated into the sausage meat mass as a finished additive or ready-made ingredient in the course of the comminution process as a whole.
  • a meat of at least one mammal and / or at least one raw material containing fish and / or ingredients of at least one plant is first at least partially comminuted and then mixed with the previously completed emulsion or with the previously completed gel.
  • the emulsion or the gel is not first formed or produced in the course of or through the comminution of the raw material.
  • the finished emulsion is very stable before incorporation into the sausage meat mass and the convincedöltröpchen are relatively small. Furthermore, then the sausage meat can be cut gently at lower shear rates, because the energy input has to produce the emulsion had already taken place during the previously separate emulsification of the emulsion.
  • the emulsion in the cutter can not be made as homogeneous as in a homogenizer, the sizes of the then resulting vegetable oil droplets would then be very different.
  • much smaller vegetable oil droplets can be achieved than in a cutter, resulting in an advantageously stable emulsion. This in turn results in a firmer texture, a better mouthfeel and flavor of the sausagemeat made therefrom.
  • the oil droplets are very small, so that they are barely perceptible to the sensory.
  • gelatine capsules are perceived as oxidation protection in the mouth.
  • gelatin capsules are destroyed during incorporation into Wurstbrätmassen when cutting. As a result, the vegetable oil would leak, resulting in undesirable off-flavors.
  • gelatin is heat reversible, i. Upon heating (scalding) of the sausages, gelatin capsules would melt and the vegetable oil would also escape.
  • no defined water phase can be stabilized around gelatin capsules so that there are no binding forces and the antioxidants would be washed away.
  • the binding forces of the emulsifier act.
  • Brätmasse in the context of the invention is for a finely divided meat (for example, from a meat digestion device such as a cutter) but also meatloaf or coarse sausage meat (for example, from a meat grinder).
  • a meat of at least one mammal and / or at least one raw material containing at least one fish and / or ingredients is at least partially comminuted and then mixed with the emulsion or with the gel.
  • the content of the emulsion or of the gel in the raw material is preferably in a range between greater than 0.0% by weight and less than 40% by weight, more preferably in a range between 10% by weight and 25% by weight.
  • the raw material for example meat from mammals and / or fish and / or components of plants are comminuted in a crushing device, in particular in a digestion device such as a cutter or a meat grinder to a raw mass. Then, the emulsion or gel of the raw material is preferably added or mixed in the frozen state.
  • the raw mass is preferably formed by a sausage meat mass, wherein the emulsion or gel is added to the sausage meat mass when substantially 2/3 of the total Wurstbillerher einszeit has passed and is distributed during the remaining 1/3 of the total Wurstbillerher tooszeit in the sausage meat mass ,
  • the finished emulsion or the finished gel is particularly preferably incorporated in the production of sausages in the sausage meat mass.
  • the proportion of the emulsion or of the gel in the total sausage meat is preferably between more than 0.0% by weight and less than 40% by weight. Since, as described above, the content of omega-3 fatty acid ester in the emulsion or in the gel preferably varies between 0.0% by weight (no omega-3 fatty acid ester) and 10% by weight, the content of omega is -3 fatty acid ester in the total sausage meat and thus in the later sausage product preferably in a range between 0.0 wt.% And about 3 wt.% And is individually adjustable.
  • the emulsion When incorporating the emulsion in a sausage meat mass containing fish meat, especially in the use of fish meat with pronounced fischigem aroma and smell is at a level of 10 wt.% To 25 wt.% Emulsion or gel on the Intelbrätmasse a clear neutralization achieved the fish flavor and covers the fishy odor and taste components.
  • the emulsion may have a proportion of omega-3 fatty acid ester up to 8 wt.%.
  • the emulsion or gel is preferably added in the course of comminution in a meat digestion device such as a cutter of the sausage meat mass.
  • the amounts of the usual spices such as salt are calculated on the total sausage meat (meat mass + emulsion) and added, for example, at the beginning of the cutting process.
  • the following ingredients may also be added to the sausage meat: phosphate, salt, nitrifying salts, vegetables, broth, L-carnitine-containing substances, flavoring agents, flavor carriers, natural supplements such as vitamins, minerals and trace elements, probiotic bacteria, synthetic supplements, medicines, medicaments.
  • tenähnliche substances such as L-carnitine-containing substances (such as Liebig extract) or texturizing such as breadcrumbs.
  • the emulsion or gel is preferably added in the cooled or frozen state. After incorporation of the emulsion and completion of the cutter process the Bacbrätmasse is then injected into casings or intestines and the resulting sausage blanks are then depending on the desired Wurstart (cooked sausage, boiled sausage, sausage, smoked sausage, raw sausage, etc.) scalded, smoked or matured.
  • Wurstart cooked sausage, boiled sausage, sausage, smoked sausage, raw sausage, etc.
  • the emulsion or gel according to the invention is therefore particularly suitable for the production of sausages such as raw sausages, boiled sausages, cooked sausages, cooked sausages and minced meat products.
  • sausages such as raw sausages, boiled sausages, cooked sausages, cooked sausages and minced meat products.
  • the use is not limited to these products, but can be done for any food, pleasure, or food.
  • the emulsion or gel may be used to prepare mince-based foods, such as hamburgers, meatballs, minced sausages, meatballs, dough fillings for pelmeni or pies, etc., by incorporating the emulsion or gel into the minced meat mass.
  • the raw material for the minced meat may contain meat from mammals (pork, beef, poultry) and / or meat from fish and / or components of plants, so that as raw material also "minced meat" of pure vegetable origin is conceivable, for example so-called. in which the emulsion or gel is incorporated.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne une émulsion (1) en tant qu'additif prêt à l'emploi dans des produits alimentaires à base de substances crues broyées telles que de la chair à saucisse ou de la viande hachée, cette émulsion comportant : a) une phase aqueuse externe (2) qui contient au moins un antioxydant hydrosoluble dissous dans l'eau; b) une phase grasse ou huileuse interne (4) qui contient des gouttelettes d'huile végétale (6) dotées d'au moins un antioxydant liposoluble, les gouttelettes d'huile végétale (6) étant enrobées chacune d'une enveloppe (10) de protéine végétale.
PCT/DE2010/000409 2009-06-02 2010-04-12 Émulsion ou gel comme additif dans des produits alimentaires à base de substances crues broyées telles que de la chair à saucisse ou de la viande hachée WO2010139292A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102009023481A DE102009023481A1 (de) 2009-06-02 2009-06-02 Emulsion oder Gel als Zusatz in auf zerkleinerten Rohmassen wie Wurstbrätmassen oder Hackfleischmassen basierenden Nahrungsmitteln
DE102009023481.0 2009-06-02

Publications (1)

Publication Number Publication Date
WO2010139292A1 true WO2010139292A1 (fr) 2010-12-09

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PCT/DE2010/000409 WO2010139292A1 (fr) 2009-06-02 2010-04-12 Émulsion ou gel comme additif dans des produits alimentaires à base de substances crues broyées telles que de la chair à saucisse ou de la viande hachée

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DE (1) DE102009023481A1 (fr)
WO (1) WO2010139292A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011048160A1 (fr) * 2009-10-21 2011-04-28 Andreas Nuske Charcuterie
CN109984310A (zh) * 2019-04-01 2019-07-09 浙江麦尚食品有限公司 一种牛肉制品的加工方法
CN110279123A (zh) * 2019-07-31 2019-09-27 江南大学 一种水溶性植物甾醇纳米水凝胶乳液的制备方法
CN115804449A (zh) * 2022-12-22 2023-03-17 浙江工业大学 一种保护ω-3多不饱和脂肪酸的粘弹性乳液凝胶的制备方法

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US10537126B2 (en) 2009-10-21 2020-01-21 Andreas Nuske Sausage products
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CN109984310B (zh) * 2019-04-01 2024-02-20 浙江麦尚食品有限公司 一种牛肉制品的加工方法
CN110279123A (zh) * 2019-07-31 2019-09-27 江南大学 一种水溶性植物甾醇纳米水凝胶乳液的制备方法
CN115804449A (zh) * 2022-12-22 2023-03-17 浙江工业大学 一种保护ω-3多不饱和脂肪酸的粘弹性乳液凝胶的制备方法

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