BRPI0706043A2 - process for the production of poultry meat sausages and sausages produced with the - Google Patents

Abstract

PROCESS FOR THE PRODUCTION OF EMBUTIDES OF MEAT OF BIRDS AND EMBUTIDES PRODUCED WITH THE PROCESS. The present invention relates to a process for the production of poultry meat sausages, such as raw meat pasta sausages, scalded meat pasta sausages, cooked meat pasta sausages or cooked meat pasta pate, from a basic meat dough. The present invention provides that the basic meat dough is produced by cutting thigh meat and breast meat from at least one genus of birds together with ice at a temperature below 10C minus in a cutter, without adding another fat than that already existing in poultry meat such as bacon, oil or fat substitutes, and without the addition of dyes.

Description

Report of the Invention Patent for "PROCESSES FOR PRODUCTION OF POULTRY MEATS AND MEAT PRODUCED WITH THE PROCESS".

The present invention relates to a process for the production of poultry meat sausages, such as meat sausage sausages, poached meat sausages, cooked meat sausage sausages or cooked meat pasta sausage sausages, according to the present invention. the preamble of claim 1, and sausages produced according to the process according to claims 18 and 19.

Inlays (sausages, sausages and the like) in the conventional sense are certain mixtures prepared using ingredients that provide the taste and / or are technologically justified, feasible or pasty, of minced meat, fatty tissue and, depending on the type, in part as well. consisting of giblets and, in the case of special products, also of other parts of the animal body.

Meat, as defined in the legislation for meat and meat products, means "all parts of slaughtered or hunted warm-blooded animals intended for human consumption". According to this definition, for example, bones and internal organs also mean "flesh."

In the industrial production of sausages, the term "meat" means only the musculature of the skeleton with fat tissue and adherent or contained connective tissue, as well as embedded lymph nodes, nerves, vessels and salivary glands. In some meat products, the term "meat" also includes a certain percentage of inherent bones or cartilage.

The term "birds" is to be understood below as a collective name for consumer birds such as chickens, ducks, geese, pigeons or turkey. When using poultry meat for embedded products the following types of meat may be differentiated depending on the cut:

- poultry meat with few nerves and fatty tissue:

Muscle of the skeleton (skin of poultry) of poultry which by nature contains little connective tissue or fatty tissue (eg breast meat) or whose content of these tissues has been reduced respectively.

- Poultry meat with nerves roughly removed:

Poultry meat with connective tissue contents to be expected in the processing of whole poultry without breast meat after removal of thick nerves and wings. When poultry skin is also processed, the remaining meat has less connective tissue and the minimum protein content of connective tissue meat protein is 1% higher (eg 9% instead of 8%), relative to the meat protein 5% (eg 75% instead of 70%).

- Poultry meat with many nerves:

Poultry meat with skin, whose connective tissue contents are higher than meat "with nerves roughly removed".

Poultry meat manually or mechanically separated from bones is classified as containing many nerves and is only used for sausages with poached or cooked meat. The use of mechanically removed meat from the bones ("poultry separator meat") is indicated.

In a sausage declared as poultry meat, there may be a maximum of 20% pork or beef. Even when all the ingredients need to be declared in the sausages, the consumer almost always expects it to be a pure poultry meat sausage. For these reasons, consumer exchanges require an accurate declaration of poultry meat with non-poultry meat content, such as poultry meat sausage. One reason for this is that various ethnic groups and religious communities shun meat from certain animals and need to receive this information immediately.

In sausages, they are generally distinguished from raw meat pasta inbutts, poached meat sausages and boiled meat pasta. The sausages are marketed smoked or smoked, in wrappers or containers or even semi-envelopes. "Poached meat sausages" are sausages whose mass has been processed by scalding, roasting, frying or other heat-treated meat, where the shredded raw meat has been completely or partially disintegrated with fat, table salt and eventually other technologically necessary salts, often with the addition of drinking water (or ice), and whose muscle protein has more or less coagulated during heat treatment, so that the products in In case of an eventual new warming they remain feasible. The amount of drinkable water used varies with the various types of sausages. Linking meats and fat instead of drinking water sometimes adds up to 10% of blood plasma or blood serum. The substitution of drinking water for 5% of milk is restricted to certain smoked sausages intended for frying, whose mass is finely fragmented.

TECHNICAL STATE.

In the production of swine meat sausage sausages, leg or shoulder meat can be used as raw material since it contains little connective tissue and therefore may well be processed to become a homogeneous mass that has a very high water binding. good.

In poultry sausages, for the preparation of low-fat sausages, brisket is used to a greater extent as it contains little connective tissue and can be processed to become a fine dough.

The processing of poultry and leg meat has the advantage of staining the products since the leg meat is darker in color, and thus an in-butido mass which is naturally rosy in color can be produced. Due to the use of added fat, a good texture of the sausage mass is obtained.

If, however, a low-fat poultry meat sausage is desired with a conventional process, a higher leg or thigh content is negative for the texture of the sausage as it contains a high content of connective tissue and intramuscular skin. that in industrial production for cost reasons are not withdrawn. Thus, the dough has diminished binding properties, has a water binding and therefore has a dry, brittle and friable appearance.

In the production of known low fat poultry sausages, with fat content between 10% and 15% of respect meat, a homogeneous meat matrix is obtained which also has sufficient water binding properties, but the properties of inlays are insufficient due to the lack of pink colored meat components of the breast meat.

A reduction in fat content to less than 7% through the exclusive use of very lean brisket with the state of the art processes, however, does not produce any smooth homogeneous sausage mass, so that the texture of a meat sausage poultry thus produced is perceived as very dry in the mouth.

THE TASK

The present invention has the task of providing a method whereby very low fat poultry meat sausages can be produced which have very good sensory properties and which also have a pleasant coloration. You will also be provided with such properties.

ADVANTAGES OF THIS INVENTION

The task is solved by producing a carnebasic mass for poultry sausage by cutting leg or thigh meat and brisket from at least one type of bird in combination with very cold ice, with a temperature below Negative 10 ° C, possibly together with nitrite salt and / or salt and / or seasonings and / or chelating agents, but without the addition of other non-fat in poultry meat such as bacon, oil or fat substituents, and without the addition of dyes during cutting.

The term "thigh meat and brisket of at least one type of poultry" means that the thigh meat and carned brisket of a single poultry species can be used, such as, for example, poultry chicken. domestic meat, or the thigh meat and brisket of various types of poultry such as domestic chicken and turkey and also the meat of one poultry and the thigh of another poultry.

The thigh meat and brisket used has a fat content below 7%, preferably below 5%, especially preferably below 3%. Thus, a very thin basic meat with a very low fat content is thus obtained from which, after the blanching process, blanched sausages are obtained having a very soft texture and attractive pink color. This basic batter can be used as the basis for various over-burned sausage articles such as lioness, ham (poultry ham) sausages, Viennese sausage, meatloaf, pickle cold cuts and the like. If common salt is used instead of nitrite salt, frying sausages, white sausages or variations of yellow sausage may also be produced.

Thus, for the first time without the addition of dyes or degreasing, it is possible to create a coloring impression and also a taste of the sausages in accordance with the present invention in such a way that their sensory properties can hardly be distinguished from their own. conventional poultry meat products.

The texture becomes particularly pleasant when all ice is added at the beginning of the cutting process, having a temperature below minus 10 ° C, preferably below minus 20 ° C, the percentage of mass ice relative to all mass of basic meat mass is at least 20%, with special advantage being between 20% and 45

By adding very cold ice it becomes possible to defibrate portions of connective tissue within poultry leg sufficiently to release the protein contained in the connective tissue, which produces a high water binding and a high gel consistency of the sausage. of fresh pasta. It is clear from this that in order to obtain a stable texture of the embedding no further fat addition will be required which in conventional blanched puffs has a stabilizing effect on texture.

The poached sausages thus produced have a pleasant pink color and are substantially darker than similar products produced from poultry brisket, but are non-friable anyway.

With particular advantage, at least 20% (related to the amount of total meat) of lean, thigh- or thigh-free meat of pure muscle is used in the production of blanched sausages according to the present invention. bird's leg. The leg or thigh meat fraction preferably is from 20% to 50% and the breast meat fraction from 50% to 80% in the total meat mass used.

In special executions, the minced meat of the leg or shoulder of pigs may also be added in order to lower costs and obtain a more striking aroma. Apart from the fat already contained in muscle meat, no other fat such as bacon, oil or a fat substitute ingredient or fat substitute is added.

In order to obtain an especially soft base mass and further reduce costs, it may be desirable to increase the basic fatty content of poultry fat which, when using very lean poultry meat, is below 3% to between 3% and 7%. For this, a poultry or pork meat is preferably used where the fat has not been completely removed. But there is no addition of fat other than that already present in poultry or pork.

Texture advantages are produced when meat is added to the cold, preferably colder than 5 ° C, especially advantageous colder than 1 ° C but not frozen. To obtain the amount of cold needed, it is also possible to freeze the meat slightly before cutting. However, one should be aware that the meat is not completely frozen, as this would cause partial protein denaturation. In addition, after freezing, the meat should not be left for more than 24 hours. at this temperature, because with that also the proteins could suffer damages.

In other words, meat used for massabasic meat production is lightly frozen before cutting, but not completely frozen, so its average temperature is below 5 ° C, preferably below 1 ° C. but not less than 0 ° C, where the average temperature is the average of the temperature values at various meat points (eg on the outside, on the inside).

The use of cold according to the present invention in the especially cold defrost form at the beginning of the cut has many advantages. In this case it is recommended to use so cold that the gel solidification effect is well marked. The amount of cold should be so sized that the melting of the added ice will be extracted from the base mass with a specific amount of energy of at least 100 kj / kg, preferably over 125 kj / kg, preferably , more than 150 kj / kgrelatively to the mass of the basic meat mass. In this it is useful to cool the ice with the help of liquid nitrogen. It is also possible to combine refrigeration of basic meat mass by ice with additional cooling by liquid nitrogen. Therefore, the temperature in the cut can be very low which produces an especially good water bond and an especially good red color.

Since cold is important in the process according to the present invention it should be noted that the basic meat temperature at the end of the cutting process does not exceed a temperature of 10 ° C, preferably a temperature of 8 ° C. Ç.

Water binding is supported by adding to the meat massabasic while cutting hydrocolloids based on carbohydrates such as xanthan, carboxymethylcellulose or other hydrocolloid group substances. It is also possible to change the structure of the batter sausages with the addition of soluble and non-soluble fillers. Examples are cereal fibers, pulses, citrus fibers, glycans or pectins.

For protein enrichment at least one non-soluble vegetable protein in the form of microparticles or microspheres (protein bead diameter: 1 to 40μιτι) and / or at least one microparticulate whey protein may be added to the base mass. Preferably, the proteins are added as a suspension with water having a water content greater than 50%, preferably between 60 and 70%. The excess fraction of the protein and water suspension in order to achieve a particularly soft texture should be between 5 and 25% by weight of the basic meat mass.

In addition to the basic pasta for smoked sausages, it is also possible to produce in the cutter a basic meat paste for pasty sausages (meat pate) or chicken liver pate and poultry meat (in the case of pate also with the addition of additional fat by the use of non-soluble vegetable protein or whey protein preparations in the form of microparticles or microspheres. In this way, especially lean poultry meat sausages are obtained.

In accordance with the process according to the present invention, poultry meat sausages are in principle obtained as raw meat sausages, poached meat sausages, cooked meat sausages or cooked meat dough pies, whose carnecal fraction consists of leg or thigh and brisket meat of at least one poultry genus and possibly pork, and which contains no fat other than that contained in poultry meat such as bacon, oil or substitutes fat, and no additional dyes with a fat content of less than 7%.

Claims (20)

1. Process for the production of poultry meat sausages as raw meat sausages, poached meat sausages, cooked meat sausages or carnecozide pasta sausages, from a basic meat mass characterized by the production of basic mass of meat by slicing leg and thigh meat and meat of at least one poultrymeat together with ice at a temperature below minus 10 ° C in a slicer without the addition of any fat other than that already contained in poultry such as bacon, oil or fat substitutes, and without coloring matter. Process according to Claim 1, characterized in that the thigh meat and brisket used for basic meat production have a fat content of less than 7%, preferably less than 7%. 5%, especially less than 3%. Process according to Claim 1 or 2, characterized in that the essentially fat-free leg or thigh meat fraction is 20% to 50%, and the breast meat fraction is 50% to 80%. of all the mass of meat used. Process according to at least one of the preceding claims, characterized in that salt and / or seasonings and / or auxiliary cutting agents are added in addition to the production of the basic meat mass. Process according to at least one of the preceding claims, characterized in that the ice is added at the beginning of the cutting process and has a temperature below minus 20 ° C. Process according to at least one of the preceding claims, characterized in that the ice mass fraction relative to the total mass of the basic meat mass is between 20% and 45%. Process according to Claim 6, characterized in that the amount of ice used for the production of the basic meat mass is such that until the melting of the added ice an amount of specific energy of at least 100 kj / kg, preferably more than 125 kj / kg, preferably more than 150 kj / kg relative to the mass of the basic meat mass. Process according to at least one of the preceding claims, characterized in that in addition to the basic meat mass the meat of the swiss leg or shoulder is added. Process according to at least one of the preceding claims, characterized in that for the production of the basic mass of meat, the meat is slightly frozen before cutting, but not completely frozen, that its average temperature is lower. at 5 ° C, preferably below 1 ° C but not below 0 ° C. Process according to at least one of the preceding claims, characterized in that the basic mass of meat is cooled, in addition to ice, by other means as well. Process according to at least one of the preceding claims, characterized in that the cutting of the basic meat of the meat is made in such a way that the temperature of the basic meat of the final meat of the cutting process is at most 10 ° C, preferably at most 8 ° C. Process according to at least one of the preceding claims, characterized in that during cutting, hydrocolloid meat based on carbohydrates such as xanthan, carboxymethylcellulose or other substances of the hydrocolloid group are added to the base. Process according to at least one of the preceding claims, characterized in that filler substances such as cereal fibers, deleguminous fibers, citrus fibers, glycans or pectins are added to the basic meat mass. Process according to at least one of the preceding claims, characterized in that at least one non-soluble vegetable protein in the form of microparticles or microspheres is added to the basic meat mass and / or at least a microparticle-shaped whey protein. Process according to Claim 14, characterized in that the proteins are added as a suspension with water with a water fraction of greater than 50%, preferably between 60 and 70%. Process according to claim 15, characterized in that the water fraction of the protein suspension and water is between 5% and 25% of the mass of the basic meat mass. Process according to at least one of the preceding claims, characterized in that to the base mass of carnepara for the production of an embedded pâté are added non-soluble protein preparations in the form of microparticles or proteinaceous microspheres. and / or whey protein. 18. Sausages made from poultry, such as raw meat sausage sausages, poached meat sausage sausages, baked meat sausage sausages, or baked meat dough pates, produced according to a process as defined in at least one of the following: previous claims. 19. Inlays made from poultry meat, such as raw meat inlaid, boiled meat inlaid, cooked meat inlaid, or cooked meat pate, are characterized by the fact that their fraction of meat consists of leg and decox meat and brisket of at least one genus of poultry and possibly pork and containing no fat other than that already existing in poultry meat such as bacon, oil or fat substitutes , no additional dye, and that its fat content is less than 7%. A sausage according to claim 19, characterized in that its fat content is less than 5%, especially preferred, less than 3%.