DE1091843B - Process for the treatment of meat and meat products - Google Patents

Description

GERMAN

Condensed alkali phosphates, d. H. Salts of such phosphoric acids, which contain less constitutional water as phosphoric acid, ζ. B. pyro, poly and metaphosphoric acids have long been used for treatment used in meat and meat products. So these salts become cooked and scalded sausages like Raw and long-life sausages are also added to soften and swell the meat fibers. Eventually be they are also attached to the pickling sheets, which z. B. serve to inject ham to ensure better juice retention to achieve.

The condensed phosphates are used exclusively in a heavy, dense powder form, obtained by grinding crystalline or vitreous phosphates. This commercially available The form of the phosphates dissolves relatively slowly in water and in particular the tetrasodium pyrophosphate, the sodium tripolyphosphate and all phosphate glasses tend to be put together with water to form clumps. However, this lump formation makes it difficult to use in practice; it can also be B. when sprinkling the phosphate in the mixed with ice water in the cutter rotating Sausage meat leads to the formation of small phosphate lumps in the sausage and thus incorrect products.

It has now been found that the method for treating meat and meat products with condensed alkali metal phosphates can be improved in several ways by condensing them Alkali phosphates used by a direct spray process in a very voluminous and easily soluble form and a loosely measured bulk density of less than 500 g / l, preferably less than 400 g / l. Such phosphates have not yet been commercially available, but are now manufactured by the inventor.

A direct spray process is understood to mean that alkali metal orthophosphate solutions or else solutions condensed alkali phosphates, in particular phosphate glasses, sprayed in a spray area in a hot gas zone the orthophosphates condensed into at a sufficiently high heating gas temperature Alkali phosphates pass over, while the solutions of the condensed alkali phosphates, in particular the long-chain polyphosphate glasses, often suffering from chain length reduction, but all in a slight, voluminous form. It is always a prerequisite that both during the spray drying process itself as well as during the transport of the particles and during the separation of the drying air by a suitable working method avoids that the bulky or hollow spherical fine structure of the individual particles significant mechanical damage

Method of treatment
of meat and meat products

Applicant:

Chemical factory Budenheim

Rudolf A. Oetker KG _r

Budenheim / Rhine

Dr. Otto Pfrengle and Dr. Christel Pietruck,

Budenheim / Rhine,
have been named as inventors

suffers. Subsequent grinding of the products will therefore generally not take place and it will only do so in those cases where an excessively light bulk density in the spray process - z. B. 30 g / l - has been reached is, under certain circumstances, aimed at increasing the bulk density by means of a short grinding process will.

These voluminous condensed alkali metal phosphates now dissolve extremely quickly in water. If you sprinkle them in water or in saline solutions, then they usually dissolve as soon as you sink in the liquid, often without the need to stir. The effect of the phosphates is therefore especially in those cases in which the phosphates are sprinkled dry into the meat mass quickly and immediately. So occurs in the production of cooked and scalded sausages, with the addition of External water to the sausage meat in the rotating cutter, the phosphate is sprinkled dry, the effect of the phosphate momentarily, which results in a particularly favorable swelling effect and emulsification - also of fat - has an effect. Undissolved phosphate particles in the sausage cannot occur here.

The new way of working is particularly advantageous where work is carried out without the addition of external water, e.g. B. at

, the manufacture of raw sausage, where only very small amounts of moisture are used to dissolve the phosphate To be available. Suitable for sausage production

preferably the voluminous, non-crystalline, short-chain alkali metal phosphate combinations, which Phosphate chain lengths mainly from 1 to 4 and therefore contain average molecular weights of 200 up to 400, both because of the better

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ren swelling effect on the meat fiber as well as in terms of taste. An addition of small proportions high molecular weight and crosslinked polyphosphates, such as. B. the Kurrol's potassium phosphate, in one voluminous shape can be an advantage.

The medium- and long-chain polyphosphates, which are produced by direct spraying in non-crystalline, voluminous Shape have been made. Here the phosphate must be concentrated in a relatively high concentration Let the saline solution dissolve easily and should also in the presence of calcium and magnesium compounds, as they often occur in table salt, result in clear solutions. Here the verjj turned out to be Use of medium and long-chain polyphosphate combinations with molecular weights between 400 and 1600 as particularly advantageous. These can be achieved by directly spraying alkali orthophosphate solutions into a hot gas zone - e.g. B. 500 ° C - ao or by spray drying of alkali phosphate glass solutions produce at temperatures between 150 and 350 ° C with bulk weights between 50 and 400 g / l, bulk weights between 150 and 300 g / l are preferred. The phosphates obtained in this way are in a non-crystalline, vitreous, X-ray amorphous form, i.e. i.e., their Debeye-Scherrer diagram shows no or only relatively weak lines, as there is a crystalline phase has not yet formed or has only formed a minor amount. This non-crystalline form is particularly relevant the rapid dissolution in water or salt solutions is particularly advantageous.

The novel phosphates can be used alone or in a mixture with others known per se Meat or sausage additives, especially those that are also in voluminous form, come into use. There are z. B. dried blood plasma, carbohydrates such as glucose or starch sugar i.a. m. Table salt, which is present in voluminous form, can also optionally be added. The common salt can also be added to the phosphate during the spraying process from the outset, so that a materially uniform phosphate-common salt combination is present in voluminous form. This has the The advantage of this is that the table salt is also in an extremely rapidly soluble form.

example 1

A concentrated solution of a sodium polymetaphosphate glass with an Na: P ratio = 1: 1 is sprayed cocurrently in a 13 m high spray dryer at a heating air inlet temperature of 300 ° C and an air outlet temperature of 125 ° C. The exhaust air is separated in a separator battery. There arises thereby a voluminous product with a _pH value of 5.6, a bulk density of 200g / | l and an average molecular weight of 850. It consists of fine mm glassy hollow spheres with a mean diameter of 0.12.

This product is used as a spray curing paint additive used. To 101 of an 8% saline solution are 50 g of this phosphate, which is very easily dissolves, admitted. This brine is used to inject veins into cooked ham. Those treated like that Hams look better, have less cooking loss and are more tender to the bite than the hams that have only been cured with a saline solution.

Example 2

A concentrated solution of sodium polymetaphosphate glass with a Na: P ratio of 1: 1 is added with sodium hydroxide solution, the ratio of phosphate glass: NaO H = 100: 14, in an 8 m high spray dryer at a heating air inlet temperature of 230 ° C and an outlet temperature of 120 ° C atomized in direct current. The product is picked up directly at the tower. The result is a voluminous product with a bulk density of 300 g / l. It has a _pH value of 7.0 and is composed of glassy phosphates having an average molecular weight of from 300th

This product is used in the production of cooked sausages. It gets dry on the sausage meat during of the cutter in an amount of 0.3%. It spreads and dissolves immediately in the sausage meat and causes the meat fibers to swell well. The finished sausage is very good in taste and appearance.

The claimed method can be based on the Ordinance on Meat and Meat Products (Meat Ordinance) of 19 December 1959 does not currently apply to the production of meat products, which are to be sold domestically. However, according to § 5b of the new food law applies of December 21, 1958, this prohibition does not apply to products intended for delivery abroad.

Claims (3)

Patent claims: 1. Process for the treatment of meat and meat products, in particular for spraying of cured products with condensed alkali metal phosphates, but with the exception of the prevention of coagulation of slaughter animal blood, characterized in that such by a direct spray process in very voluminous and easily soluble form with a bulk density of less than 500, preferably 400 g / l obtained condensed alkali metal phosphates are used, which have an average Molecular weight between 200 and 1600 and in non-crystalline, glassy form are present. 2. The method according to claim 1, characterized in that in addition to the voluminous phosphates other additives known per se are used, such as table salts, carbohydrates or dry blood plasma. 3. The method according to claim 1, characterized in that the common salt by common Spray with the phosphates with these together in a uniform, powdery-voluminous Dry product has been transferred. Considered publications:
German Patent No. 900338;
Austrian patent specification No. 132 554. © 009 629/261 10.60