CN1391445A - Use of inulin in meat products - Google Patents

Abstract

The invention relates to the use of inulin as a replacement for conventional auxiliaries, in particular phosphate adjuvants, in meat products which contain 10-95 % (m/m) meat, 3-60 % (m/m) water and 0.5-35 % (m/m) other constituents, in an amount of 0.5-8 % (m/m) based on the total weight of the meat product. In particular a low-grade meat product that contains 10-40 % (m/m) meat, 30-60 % (m/m) water and 2-7 % (m/m) inulin and a poultry meat product that contains 70-95 % (m/m) meat, 3-25 % (m/m) water and 2-7 % (m/m) inulin are described.

Description

Use of Inulin in Meat Products

The present invention relates to the use of inulin in meat products based on high-grade and low-grade meat, in particular poultry meat.

Meat, mechanically deboned meat (MDM), soybeans and skins are the most important protein sources when preparing meat products in dry form based on eg low-grade starting materials. In this regard, there are many problems in practice, such as: - the final product is too dry and inhomogeneous; - taste deviations as a result of low quality raw materials (soy and MDM); and - due to the temperature of this type of product at Problems during processing caused by large blocks raised during production.

When preparing premium meat products, especially from poultry (chicken, etc.), water binding in the final product is often problematic. The cutability and frying properties of the product are also often unsatisfactory.

Adjuvants such as sugar, flavoring and especially phosphate excipients are added to solve these problems. The role of these phosphate excipients is to retain moisture in the meat product so that the meat product can be considered tender. However, these adjuvants have disadvantages such as health-related concerns, increased calorific value and undue effects with regard to processability, hardness and organoleptic properties, as a result of which public acceptance is limited.

It has now surprisingly been found that the above-mentioned problems in the preparation of meat products can be solved by using inulin in meat products instead of conventional adjuvants, in particular phosphate adjuvants. More specifically, the present invention relates to the use of inulin in meat products without phosphate excipients in an amount of 0.5-8% (m/m), based on the total weight of the meat product, said meat products containing at least 10 - 95% (m/m) meat and 3-60% (m/m) water.

According to the present invention, inulin (fruit with terminal glucosyl group polysaccharides). In this respect, inulin can also completely or partially replace conventional additives such as starch or maltodextrin as well as sugar. It has also been found that inulin imparts taste-improving properties to grilled meat, as a result flavoring agents such as hydrolyzed vegetable protein and stock can be reduced or can be eliminated. Preferred uses of inulin according to the invention are described in detail in the appended claims.

The use of inulin in meat products is known in the art. However, inulin is used as a fat substitute, which is not the object of this invention.

More particularly, the use of "high performance" inulin products in food products having a significantly high average degree of polymerization (DP) relative to natural products is described in WO96/01849A. Inulin products with an average DP between 20 and 40, especially between 23 and 27, and a maximum DP between 60 and 70 are described on page 13, line 15 et seq. of this document. As can be seen from the specific areas of application mentioned on page 32, lines 25 et seq., this "high performance" inulin product is used to replace fat and/or oil in food. The "Frankfurters" described in Examples 22 and 23 of said WO96/01849A with a significantly reduced fat content contain a phosphate product in addition to the inulin product. In addition, Example 24 of this document describes a visceral product, i.e. spreadable liverpate, which has a reduced fat content of 13% (m/m), which provides 60% compared to the standard prescription Fat reduction, while in Example 33 a "lean beef" hamburger is described which has a particularly high inulin paste content of 30% in order to achieve a considerable meat substitute or "fat product" that can be produced Taste" is possible.

WO94/22327 describes stabilized food products with reduced solids content, in which, for example, inulin is present as a stabilizer in an amount of 1-15% (m/m). Inulin is also mentioned in this document as a fat substitute (see page 1, lines 29 et seq.). In Example 2 of said WO94/22327, by using inulin or water, a reduction of about 20% in fatty meat was achieved while retaining the desired sausage properties.

In addition, US patent 5527556 relates to the use of inulin paste in water as a fat substitute in foodstuffs, as can be seen from the description and basically all examples of use. In the only example in which a meat product is described, ie Example 19, the fat content of the liver tip was significantly reduced by using 15% of this inulin paste.

An advantage of the use of inulin according to the invention is also the production method, especially in the case of meat products based on low-grade starting materials. The free water (ice) added during the production method is quickly absorbed by the inulin. The flow time of the other raw materials is thus increased, with the result that, as a result of better comminution, more protein activation occurs at lower temperatures. As a result, fat and water are better able to bind to the released protein molecules. As a result of the longer run time of the paste, a product with a better cut face is obtained. In addition, after frying, the product has a better feel in the mouth and a better taste than the corresponding meat product containing phosphate excipients.

When used in inulin-injected raw meat products, preferably poultry meat products (chicks, turkeys, etc.), it has the advantage that inulin can also completely or partially replace other substances such as starch and vegetable gums and phosphate builders . Although injection of an inulin solution is preferred for this application, other methods of incorporation of the inulin into the poultry meat, such as mixing in a tumbler, are also contemplated. Additionally, it may be useful to allow the product to stand for a period of time, eg 6-12 hours, after incorporation, so that the inulin has a chance to gel. As a result of the inulin, poultry meat products also have a better taste and better color during or after frying than poultry meat with phosphate trimmings.

The inulin used may be a commercial form of inulin. In particular, inulin may be derived from chicory, dahlia, Jerusalem thistle, and the like. Inulin with a chain length of 3 to 60 sugar units can be used, preferably an average chain length of 8 to 30 fructose units (DP=8-30), especially 8 to 20 fructose units (DP=8-20). Advantageously, the short chain (5 or less fructose units) constitutes less than 25% by weight of the total inulin. The chain length may be that of a natural product, or may advantageously be modified by hydrolysis, enzymatic chain lengthening or separation techniques such as crystallization or chromatography.

The other ingredients of the products using inulin according to the invention may be conventional ingredients. In the case of low-grade meat, these components can be 10-40% (m/m) meat (protein based), 2-15% (m/m) protein (non-meat), 3-15% (m/m) Fat, 30-60% (m/m) water, 0-3% (m/m) other carbohydrates, 0-4% (m/m), preferably 0.2-4% (m/m) flavoring ( herbs, onion powder, garlic powder, onion) and 0-2% (m/m), preferably 0.2-2% (m/m) salt. In particular, this product contains 15-33% (m/m) emulsified skin, 7-20% (m/m) emulsified fat, 11-25% (m/m) MDM and 3-12% (m/m) ) soybean protein as the main ingredient.

In the case of poultry meat, the ingredients can be, for example, 70-95% (m/m) meat, 5-25% (m/m) water, 0-3% (m/m) other carbohydrates, 0- 2% (m/m), preferably 0.1-2% (m/m) flavoring and 0-2% (m/m), preferably 0.2-2% (m/m) salt. In this respect, inulin optionally together with other water-soluble additives, is preferably injected as a solution in an amount of 5/95 to 30/70 (solution/meat, by weight), preferably 8/92 to 20/80 , most preferably from 10/90 to 17/83.

Example

Example 1

A meat product of the present invention based on MDM and having the composition (A) listed in the table below was prepared. For comparison, this product with composition (B) according to the prior art was prepared. After frying, product (A) was significantly better than product (B) in terms of taste (determined by a panel of 5 trained tasters) and cutability. (Percentages are expressed in % (m/m)).

(A) (B)

The invention comparative emulsifier (1) 23.6 23.6 emulsified fat (2) 12.9 12.9mdm 17.5 17.5 ice 31.2 31.2 separation soybean (90 % protein) 7.0 7.0maxten E 100 (50 % protein) 1.7 1.7 Herbal 0.6 onion powder 0.25 0.25 garlic Powder 0.25 0.25 Drizzle (1-3 mm) 0.3 0.3 salt 1.2 1.2 starch-2.3HVP-0.5 phosphate-0.3 glucose-0.35 chrysanthemum powder (average chain length (DP) is 10) 3.5-

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A solution with the following composition:

Water 8.4%

Salt 0.7%

                                                                                               

Maltodextrin 0.5%

Glucose 0.1%

Inulin (average chain length (DP) of 10) 3.0%

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13.0% was injected into raw chicken (87.0%) (approximately 15% (m/m) was used, based on chicken). Percentages are expressed in % (m/m).

In the evaluation of the taste panel, the properties of the product were significantly better than the same product without inulin, both in terms of frying behavior and taste.

Embodiment 3 relates to the comparative experiment of the pickling application of the poultry meat that inulin replaces the phosphate auxiliary material

The tests were carried out with brine compositions 1 to 4, with an injection volume of 15% based on raw chicken. The batch size for each trial was 50 kg. (Percentages are expressed in % (m/m)). Brine Composition 1: Water 8.5%

Salt 0.7%

Maltodextrin 0.7%

Glucose 0.1%

  Inulin (average chain length (DP) 10) 3.0%

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Total 13.0% Saline Composition 2: Water 8.5%

Salt 0.7%

Maltodextrin 0.7%

Glucose 0.1%

Inulin (average chain length (DP) 20) 3.0%

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Total 13.0% Saline Composition 3: Water 8.5%

Salt 0.7%

Maltodextrin 0.7%

Glucose 0.1%

  Inulin (average chain length (DP) 15-20) 3.0%

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Total 13.0% Saline Composition 4: Water 8.5%

Salt 0.7%

Sugar 0.7%

Sodium Tripolyphosphate 3.0%

                                                                                                                           

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Total 13.0% Test Method • Injection of 15% by weight of raw meat. • Multi needle syringe • Tumbling: 10 min run/15 min rest/10 min run/15 min rest/10 min run (no vacuum) • Total dwell time including tumbling: 3 hours. Results of injection and tumbling epigenetic state • No macroscopically observable difference after 3 hours. • No difference in weight of the four compositions was observed. ≈57.6 kg. Results after heating to an internal temperature of 78°C and cooling to 2°C Test 1 Heated weight: 51.23 kg Test 2 Heated weight: 52.7 kg Test 3 Heated weight: 52.81 kg Test 4 Heated weight: 52.7 kilogram

The organoleptic properties (taste/colour, texture, aroma) determined by the panel, the products obtained according to the invention (Tests 1, 2 and 3) were significantly better than the reference product according to the prior art containing phosphate excipients (Test 4) .

Claims (12)

1. Use of inulin in phosphate-free adjunct meat products containing at least 10-95% (m/m) meat and 3-60% (m/m) water, the amount of inulin being 0.5- 8% (m/m), based on the total weight of the meat product. 2. Use according to claim 1, wherein the meat product is a low grade meat based product containing at least 10-40% (m/m) meat, 30-60% (m/m) water, 0-4 % (m/m) flavoring and 0-2% (m/m) salt, based on the total weight of the meat product. 3. Use according to claim 1 or 2, wherein the meat product also contains 2-15% (m/m) non-meat protein and 3-15% (m/m) fat, based on the total weight of the meat product. 4. Use according to claim 1, wherein the meat product contains chick or turkey whole muscle as meat. 5. Use according to claim 4, wherein the meat product is a poultry meat product containing 70-95% (m/m) meat, 3-25% (m/m) water, 0-2% (m/m) Flavoring and 0-2% (m/m) salt, based on the total weight of the meat product. 6. The use according to claim 5, wherein the inulin is injected into poultry meat in the form of an aqueous solution, particularly 8-20 parts of inulin injected into 80-92 parts of meat. 7. Use according to one or more of claims 1-6, wherein 2-7% (m/m), especially 2.5-4% (m/m) of inulin is used in meat products , based on the final weight of the meat product. 8. Use according to one or more of claims 1-7, wherein the inulin has an average chain length of 3 to 60, in particular 8 to 30. 9. Meat products without phosphate excipients, which contain at least 10-95% (m/m) meat, 3-60% (m/m) water and 0.5-8% (m/m) inulin, as meat products of total weight. 10. Meat products without phosphate auxiliary materials, which contain 10-40% (m/m) meat, 30-60% (m/m) water, 0-4% (m/m) flavoring agent, 0-2% (m/m) salt and 2-5% (m/m) inulin. 11. The meat product according to claim 10, containing 15-33% (m/m) emulsified skin, 7-20% (m/m) emulsified fat, 11-25% (m/m) mechanically deboned meat and 3 - 12% (m/m) soy protein. 12. Meat products without phosphate excipients, which contain 70-95% (m/m) meat, especially poultry meat, 3-25% (m/m) water, 0-2% (m/m) flavoring , 0-2% (m/m) salt and 2-5% (m/m) inulin.