Note: Descriptions are shown in the official language in which they were submitted.
2~ 99~
Process for the Production of Low Fat and Low Calory
Meat and Sausage Products Using Filtered Milk
The invention concerns a process for the production of low
fat and low calory meat and sausage products, in which
minced meat is processed with frozen or refrigerated milk
and water.
More than 50 % of the population in the industrial states
are overweight and suffer from the connected illnesses,
such as heart and circulatory illnesses, metabolism
illnesses, arteriosclerosis, diabetes, high blood
pressure. The excessive weight, as a rule, is based on the
consumption of too many foodstuffs and above all of
foodstuffs with a too high content of fats and calories.
The conventional sausage and meat products possess between
25 and 50 % of fat and energy content of from 250 to 500
kcal/100 g and therefore cause, when consumed, too high a
fat and calory intake.
Nutritional-physiological reasons suggest that the :Eat and
calory content in the consumer sausage and meat goods,
which have, as fat/rneat mixed products, almost always a
significantly higher at content by comparison with their
protein content, should be reduced. This can be done by
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replacing fat and bacon in the sausage and meat products
by lean meat. However, such products are naturally very
expensive and as regards their consistency and taste, they
do not accord with the expectations of the consumer.
The critical magnitudes in meat processing or sausage
manufacture are the water-binding capacity of the meat and
the fat emulsification, which depend on the ratio of fat,
water and protein in the mass. For a long time it was
assumed that a lower fat content (less than 25 %) in the
mass leads to a disadvantageous influence on the
consistency, the appearance and the taste of the final
product.
In DE 22 03 582 C2, DE 26 39 177.5, WO 85/03621 processes
for the production of low fat and low calory meat and
sausage products are described, in which a large part of
the fat content is replaced by milk, milk products and/or
milk powder. The milk and meat components complement each
other advantageously with respect to the content of amino
acids, fatty acids, vitamins, minerals and trace elements,
so that nutrition-physiologically valuable products are
obtained having a low fat content (3 to 7 g/100 g) and a
low energy content (80 to 130 kcal/100 g), which also
approach the conventional meat and sausage goods with
respect to their sensory properties. The products are
comparable with lean beef or pork, because they possess
similar protein, fat and water values.
In the above named production processes, firstly the meat
is minced in the machine and subsequently it is finely
minced in the cutter with the addition of salt and ice.
This meat mixture is now supplemented by corresponding
amounts of milk ~skimmed milk, full cream milk) or by milk
products (skimmed milk powder, full cream milk powder,
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curds, soft cheese, dissolved milk protein) and optionally
further amounts of lean and high quality meat and the
total mi~ture is homogenized in the cutter. The mass thus
obtained can now be spiced, cooked, smoked and filled.
In the meat processing method in accordance with DE 26 39
177.5, the total mixture produced above is homogenized
before the final processing with a cooled or frozen
emulsion of milk formed in the cutter, dissolved milk
protein (caseinate) and vegetable oil. This processing
method leads to a further qualitative and quantitative
nutrition-physiological improvement of the end productO
According to WO 85/03621, it is advantageous to add to the
homogenized total mixture of meat, water/ice, milk
(products) a refrigerated or frozen emulsion of milk, milk
powder, water and oil and then process it into the product
for the consumer.
The problem in the preparation of the meat/milk products
described above is that the usable amount of milk which is
dependent on the water content of the milk is limited. For
higher proportions of milk, the normal water-binding
capacity of the conventionally processed meat is not
sufficient, and the consistency of the product is too soft
and/or the water output in the final product is too great.
By the use of milk powder in the meat-water emulsion
instead of normal milk, the dry substance share of the
milk in the end product can be increased (WO 85/03621).
However, it has been found that by using milk powder there
is an increased lactose and milk salt input, which by
using a high milk share has the result of a product which
is too dry, too sweet and unpleasantly salty and which
spoils relatively early when stored because of the
formation of lactic acid. Furthermore, the milk powder is
worked into the meat or sausage product via an emulsion
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which is complicated to produce. The milk powder firstly
has to be dissolved with water or with milk and then it
must be emulsified. In addition, the mixture has to be
heated, then the oil must be added, emulsified and finally
either refrigerated or frozen. A further disadvantage is
that the content of lactose, proteins and salts in the
milk powder is predetermined, and the amounts of these
components in the emulsions can only be varied or adapted
by the addition of water and of fats. The proteins in the
milk powder, moreover, are strongly denatured by the
heating in many cases and, under certain circumstances,
may lead to a burnt taste in the end product.
The invention is based on the object of providing a
process for the manufacture of low fat or low calory meat
and sausage products on the basis of milk, with which the
dry substance share of the milk in meat or sausage product
can be increased without having to accept concurrent
disadvantages in the consistency, the appearance and the
taste of the product. In particular, a process is to be
made available by means of which the content of lactose,
proteins and salts in the meat or sausage product can be
varied, and with which the production cycle can be
simplified.
This object is achieved in accordance with the invention
by a process in which a minced basic mass of meat is
homogenized and emulsified with milk, which has been
filtered at a pressuse of from 2 to 40 bar and with a pore
magnitude oE the filter membrane of from 0.3 to 100 nm, in
the frozen or reErigerated state, optionally with
water/ice, and the mass thus provided is then processed in
the conventional manner into the final product.
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The process described above permits the processing of any
desired types of meat, wherein pork, veal and/or beef is
preferred. It is also advantageous to use the meat of
other warm-blooded animals such as, for example, horses
and game.
For the manufacture of particular products it may also be
advantageous to work into the mixture of meat or meat
components, filtered milk and optionally water/ice, in
addition, fish products and/or grain, vegetable or fruit
products.
A further advantageous embodiment of the present invention
consists of homogenizing frozen and/or deep-refrigerated
milk firstly with a minced basic mass of meat and
optionally fish products and/or grain, vegetable or fruit
products, optionally with water, and then to filter the
milk together with the entire mass. When using this
process it is preferable to adjust the homogenized amount
subsequently by means of filtration to a dry substance
content of up to 57 % and then to spice, cook and fill it
in the manner known per se. It is frequently found in this
embodiment to be advantageous to use acidified milk which
is acidified for example by a starter culture addition or
by natural acidification. The acid is then separated by
the filtration process.
In a special embodiment of the process in accordance with
the invention, the meat is optionally tumbled initially
and then is separated into water-soluble protein and
connective tissue protein by pressing, centrifuging,
passing, squeezing or other similar measures, wherein the
connective tissue protein is dissolved by the use of milk,
electrolyte solutions, salt solutions, protein solutions
or geoceric acid solutions or mixtures thereof as the
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dissolving intermediary and subsequently superfluous
water, salts, acids, electrolytes are separated from this
solution by centrifuging and/or filtration and/or by other
suitable processes, before the water-soluble meat and the
dissolved connective tissue are processed with the
addition of milk, filtered milk, water/ice and other
additives into a basic substance. By using this variant of
the process, the optimal solvents are added to the
connective tissue share of the meatr making possible a
further dissolution. At the same time, however, these
solvents are not desired in the end product and can again
be eliminated by using this process. The dissolution of
the connective tissue share of the meat by mincing and the
addition of water/ice and dissolving intermediaries causes
a substantial improvement in the quality of the product by
the subsequent separation.
In the process in accordance with the invention, the
amount of filtered milk, depending on the processing
method employed, is preferably adjusted to a ratio by
weight of 0.01 : 1 to 20 : 1 in relation to the amount of
meat of or in relation to the amount of the mixture of
meat/fish/grain, vegetable and fruit products.
The filtration of the milk, granted the conditions in
accordance with claim 1, has the effect that low molecular
components, for example salts, water, lactose are
preferably allowed to pass through the membrane, whereas
the high molecular substances, such as proteins for
examplel are preferably retained by the membrane, The
membranes which are suitable for this process are
conventionally composed of cellulose acetate, synthetic
polymers or metal oxides. During the filtration, the milk
is separated into a protein-rich fraction (the retentate)
and a low protein or protein-free fraction (the permeate).
"
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The retentate which is concentrated with respect to the
protein content should be understood as filtered milk.
Compared with normal milk, the filtered milk possesses a
clearly increased protein content and substantially lower
amounts of water, salts and lactose. The smaller amount of
water has the effect that the filtered milk can be bound
in larger quantities of meat, without the precipitation of
water.
The use of filtered milk leads to the fact that owing to
the content of proteins which in any case is higher and
owing to the increased take-up by the meat, the protein
content of the final product can be increased by simple
means. ~ecause the lactose content in the filtered milk is
simultaneously reduced, there is no spoilage of the goods
caused by lactic acid formation during storage when using
larger quantities of lactose, such as is frequently the
case when using milk powder.
A further advantage of the process in accordance with the
inver~tion is that, depending on the filtration conditions
(filter material, pore size, pressure) the content of
protein, lactose and salt in the filtered milk and
therefore in the end product can be controlled, whereas
these contents are fixed, when using milk powder.
Furthermore, the production and processing of the filtered
milk can take place at a temperature in the physiological
range, so that no denaturing of the proteins and vitamins
results and therefore there is no disadvantageous
influence on the taste and on the quality of the meat or
sausage products.
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For example, in the production of the meat or sausage
products, the filtered milk in the frozen or refrigerated
state is mixed, homogenized and emulsified in the cutter
or any other suitable device with minced meat and
optionally with water/ice and optionally with fats/oil. A
further process consists of mixing the as yet unEiltered
milk firstly with the minced meat and optionally water/ice
and optionally fats/oil, and then of filtering the entire
substance. Examples are described below for the production
of meats when uslng filtered milk.
Example 1: production of low fat boiled sausage
10 kg meat
10 kg frozen or refrigerated~ filtered milk
+ salt ~+ phosphate when using cold meat)
+ spices
Example 2: production of low fat cooked sausage
3 kg cooked meat
3 kg liver
4 kg refrigerated, filtered milk
+ salt
+ spices
Example 3: production of raw sausage
10 kg frozen beef
0 1 - 10 kg frozen, filtered milk
+ salt
+ spices
+ optionally starter culture
20~19~3~
Example 4: production o:E boiled sausage using specially
separated meat and connective tissue
Meat and connective tissue are dissolved/washed from bones
with milk and/or water and salt and optionally with
electrolytes and/or geoceric acids at high pressure. The
solution/suspension thus obtained is then very finely
minced, homogenized and is adjusted to a dry substance
content of up to 80 ~ by means of filtration, optionally
in combination with centrifugation or another suitable
separation process.
5 kg of this substance are processed with
5 kg meat
5 kg refrigerated/frozen filtered milk
+ salt
+ spices
into a paste
xample 5: production of a bacon-type basic substance as
an additive for sausages, meat goods, patés and
other foodstuffs
a) 10 kg of separated connective tissue and 40-~0 kg
frozen/refrigerated milk are very finely minced
and are homogenized with suitable amounts of
water and salt and are subsequently adjusted to a
dry substance content of approximately 60 % by
filtration, optionally in combinat.~on with
centrifuging or another suitable separation
process.
This substance, which is optionally previously
refrigerated, frozen, freeze-dried or cooked,
dried and refrigerated is used instead of
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bacon/fat in the conventional manner in boiled
sausage, cooking sausage, raw sausage or in patés
and other foodstuffs~ For the nutritional-
physiological improvement, salts (electrolytes,
spices, dietetic fat or oils or fat substitute
(waxes e~c.) can be added to the substance before
or after the mincing.
b) 10 kg connective tissue
1-10 kg filtered milk or milk
10-100 kg water/ice
+ salt, optionally electrolyte, geoceric acids or
sugar or mixtures thereof
are very finely minced in a cutter or in another
suitable machine and are homogenized, then
thickened to a mass of 11-60 kg by filtration,
optionally in combination with centrifuging. This
mass is mixed with 1-100 kg fat/beacon/oil and
homogenized and is subsequently refrigerated,
frozen, freeze-dried or cooked, dried and
refrigerated and is used in any desired manner in
the preparation of foodstuffs as an additive.
A larger or smaller share of the connective tissue can be
replaced by vegetable substances (mucopolysaccharides,
polysaccharides, fibers, agar, etc.).
Example ~: production of boiled sausage
10 kg meat
~0 kg refrigerated/frozen milk
salts
~ optionally electrolytes and/or lactose and/or geoceric
acids
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are very finely minced and homogenized and are then
adjusted by means of filtration to a dry substance content
of approximately 35 %. This mass is spiced and prepared in
the conventional way.
Example 7: production of boiled sausage
10 kg meat
5 kg bacon substitute from example 5
6 kg frozen milk
+ salt
+ spices
Example 8: production of cooked sausage of the type of a
liver sausage/liver paté
3 kg meat
3 kg liver
6 kg bacon substitute from example 5
+ salt
+ spices
The production is carried out in the conventional manner
or in a cooking cutter with subsequent homogeniæation.
Example 9: production of tongue sausage/nPressack"
(~Thuringian sausage")
3 kg cooked tongue
3 kg cooked jaw meat
3 kg blood
3 kg bacon substitute from example 5
+ salt
+ spices
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Example lO: production of raw sausage
lO kg frozen beef
3-lO kg frozen bacon substitute from example 5
+ salt
~ spices
+ optionally a starter culture
Example ll: production of fish sausage
5 kg fish meat (deep frozen + phosphate)
5 kg meat
lO kg filtered milk (cooled)
+ salt
+ spices
Example 12: production of fish paté
-
10 kg fish meat
5-20 kg filtered milk
+ salt
+ spices
Example 13: production of fish fingers/imitation crevette
lO kg fish meat (deep frozen ~ phosphate)
10-30 kg bacon substitute from example 5 or
5 kg filtered milk
~ salt
+ spices
The filling or forming is performed as fingers or in any
other desired form. Then the product is heated and packed.
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Example 14: production of a fruit-milk substance as added
ingredient for meat and sausage products
10 kg bananas without skin
0.1-100 kg filtered milk
+ electrolyte/salt/spices and optionally geoceric acids
are minced and homogenized, then cooled~
frozen/freeze-dried or/and dried. The substance can be
supplemented in the raw state by a starter culture ~lactic
acid-forming agent or the like).
Instead of bananas, fresh or dried, any desired type of
fruit and vegetables and/or mixtures thereof, frozen or
dried or as a concentrate can be used.
For example: raw salami
10 kg frozen meat
5 kg freeze-dried or dried and frozen or heated and sub-
sequently dried and frozen fruit-milk-substance
+ salt
spices
+ optionally a starter culture
The filling is carried out either with large caliber or
small caliber.
The maturing and smoking as well as the packing are
carried out as usual.
~o~
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Example 15: production of an added ingredient for boiled
sausage, patés~ raw salami or other foodstuffs
5 kg celery
l kg filtered milk
-~ salts/electrol~te
+ spices
are very finely minced and homogenized, cooked in the
cooking cutter and hoMogenized and are then shaped,
dried/free-dried. Instead of celery, any desired type of
vegetable or mixtures thereof can be used. The addition to
the end products is carried out in desired amounts.
xample 16: production of a red ingredient for boiled
sausage boiled, patés, ra~ salami etc.
3 kg beetroot
7 kg filtered milk
+ salts/electrolyte
+ spices
The preparation is carried out as in example 15. The
addition to the end products is performed in desired
amounts.
xample 17: production of a fruit-grain-mixture as
added ingredient for sausage/meat products,
patés and other foodstuffs
3 kg pineapple-core-substance
1 kg rough ground or flaked grain (e. g. oats)
6 kg filtered milk
+ spices/electrolytes etc.
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The mixture is prepared as in example 15 and is added to
the end products ln any desired quantity or is packed as a
snack.
For example: "pineapple salami~:
10 kg frozen beef
5 kg pineapple-grain-milk-mixture (dried, frozen)
+ salts
-~ spices
~ optionally starter culture
Filling and maturing are performed in the conventional
manner.
xample 18: production of a milk-grain-fruit preparation
as an additive for meat/sausage products, patés
and other foodstuffs (snack)
10 kg milk
10 kg fruit juice (orange or mixed)
1 kg fine rough ground grain or/and linseed
+ optionally electrolyte~spices
are homogenized and are then adjusted by filtration,
optionally in combination with centrifuging or bY another
suitable process, to a dry substance content of
approximately 55 ~0 After the addition of the spice
substances and possibly of electrolytes, the substance is
shaped, drie~/freeze-dried or is heated and
dried/freeze-dried and is packed/prepared as an additive
for foodstuffs or as a snack.
9~32
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Example 19: Raw sausage with fruit additives
for example:
10 kg frozen meat
4 kg frozen,filtered milk (about 40% dry substance~
4 kg freeze-dried or dried and refrigerated/frozen bananas
The meat and frozen milk are minced together with salt,
spices and optionally starter culture in the cutter until
a desired granulation is achievedr and the frozen bananas
are added to this mixture and are further minced together
to any desired granulation.
Filling, maturing and smoking are carried out as desired.
Instead of dried bananas, any fruit or/and dried,
freeze-dried and/or cooked types of vegetable can be used
at discretion.
Example 20:
:
Peeled potatos are cut/diced and are subsequently cooked
for a short period in water with ascorbic acid. Instead of
ascorbic acid, other anti-oxidants can be used. After the
cooking, the vegetable is dried or is freeze-dried.
.
10 kg frozen meat
1-5 kg frozen, filtered milk (about 40~ dry substance~
* salt + spices + optionally starter culture
are minced to any desired granulation in the cutter.
During the mincing
3-6 kg frozen diced potatos, prepared as described above,
are added.
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- 17 -
Filling, maturing and smoking are performed in the
conventional manner.
Instead of potatos, all types of vegetable, particularly
the light types of vegetable such as celery, are suitable.
The meat and sausage products which are prepared in
accordance with the examples are distinguished by a low
fat and/or calory content and by good sensory qualities.
