GB2034573A - Self-basting food product and process for preparation of sausage-like meat analogs - Google Patents

Abstract

A self-basting food product comprises, in combination, a modified hydrated vital gluten, formed by contacting a hydrated vital gluten with a reducing agent, and oil. Such food products include sausage-like meat analogs which are prepared by the following steps: (a) forming a mixture consisting essentially of about 25 to 93% modified hydrated gluten formed by contacting hydrated vital gluten with about 0.0002 to 0.01 parts of an edible reducing agent to one part of dry gluten or a weight basis; 5 to 50% oil, 2 to 10% flavorants and colorants, 0 to 40% textured vegetable protein, 0 to 30% undenatured protein, 0 to 0.6% vegetable gums and 0 to 25% water; and (b) heating the shaped mixture to impart thereto a stable physical form, said percents being weight percents based on the total weight of the product.

Description

SPECIFICATION Self-basting food product and process for preparation of sausage-like meat analogs Over the years, food scientists have devoted a great detail of time to developing methods to prepare mean analog products from secondary plant and animal sources. As a resuit, there are many known methods for producing a variety of meat-like products including sausage-like products.

Methods for preparing meat-like products from "chewy protein gels" are described in U.S. Patents Nos.

2,802,737; 2,813,024; 2,813,025; 2,830,902; 2,833,651 and 3,870,812. In order to form the chewy gel, the pH of an aqueous mixture of isolated soy or peanut protein is adjusted to a pH above 6.0 and then the mixture is heated to gel the protein. Proteinaceous filaments, flavours, colorants and the like can also be added to the protein gel to simulate the desired meat-like product.

Sausage analogs are prepared, as described in U.S. Patents Nos. 3,719,498 and 3,836,678, by heating a mixture of a non-fibrous geiable vegetable protein isolate and a material selected from albumin, casein whey and mixtures thereof to form a permanent protein gel. Additives, such as protein extrudates, flavors, colorants, fats and frozen non-rendered animal fatty tissue, mixed with protein preferably before heating, contribute to produce various sausage-type products.

Other methods for preparing meat analogs are described in U.S. Patents Nos. 2,992,925; 3,093,483; 3,658,550 and 3,919,435. These compositions contain reaction products between an aqueous solution of a polymeric carbohydrate gel precursor, such as algin or pectin, and an alkaline earth metal salt. The reaction mixture may also contain such additives as animal fatty tissues, vegetable oil, flavors, colorants and proteins. Thus, formed, the carbohydrate gel matrix provides a chewy texture and a juicy mouthfeel by partially preventing apparent emulsification of added fats and preventing syneresis of water.

More recently, a method for producing crab meat analogs from wheat gluten was described in U.S. Patent No. 4,000,331. The product is produced by blending a reducing agent and foaming agent with wheat gluten and thereafter subjecting the resulting blended material to gelation within heated water by stirring in a fixed direction. The foaming agent serves to make the wheat gluten finely fibrous similar to crab meat.

Summary of the invention The present invention represents a significant improvement of self-basting food products and particularly in the preparation of sausage-like meat analogs which simulate the overall characteristics of such meat counterparts as frankfurters, bologna, salami and the like. the self-basting food product comprises, in combination, a modified hydrated vital gluten, formed by contacting a hydrated vital gluten with a reducing agent, and oil.The novel sausage-like products are prepared by forming a mixture consisting essentially of about 25 to 93% modified hydrated gluten formed by contacting hydrated vital gluten with about 0.0002 to 0.01 parts of an edible reducing agent to one part of dry gluten on a weight basis; 5 to 50% oil, 2 to 10% flavorants and colorants, 0 to 40% textured vegetable protein, 0 to 30% undenatured protein, 0 to 0.6% vegetable gums and 0 to 25% water; and heating the mixture to impart thereto a stable physical form, said percents being weight percent based on the total weight of the product.

Description ofthe invention The term "self-basting" is intended to describe a food product which liberates significant amounts of fat or oil upon cooking, thus eliminating the necessity for adding oil during consumer preparation.

The term "sausage-like" meat analog is intended to describe food products which resemble meat products that require shaping and heat curing of a meat-emulsion system.

The self-basting food product including specific mixtures and processing steps for preparing sausage-like products of this invention are set forth in the above "Summary of the Invention".

Vital gluten suitable for use in this invention is obtained from cereal sources, such as wheat, corn and the like. Wheat gluten is preferred and is commerically available in dry or aqueous hydrated form. The aqueous hydrated form results directly from the process of starch removal from wheat flour with water or indirectly from dried fluten rehydrated with water. Preferably the hydrated gluten contains about 1.5 to 2.0 parts water to one part dry gluten on a weight basis.

In hydrated form, native, vital gluten is an amorphous, highly viscoelastic, non-flowable mass which is difficult to mix in commerical equipment and which resists incorporation of water, oil and other additives.

Such mixtures are very heterogenous and subject to syneresis. Because of these properties, hydrated gluten alone is undesirable as a primary ingredient in meat analog systems and is usually cooked and ground into small pieces for use as a textured protein filler material in the analogs.

It has been found that these undesirable qualities of hydrated gluten can be dramatically modified by contacting hydrated vital gluten with an edible reducing agent. The resulting gluten is viscoelastic but flowable or plastic in nature and can be easily mixed or handled with minimum energy input. Other ingredients may be easily incorporated with or uniformly distributed in the modified gluten mixture. Thus fat or oil and aqueous liquids, even in excess of the gluten's water of hydration, may be added to and tightly bound with the gluten matrix without syneresis or separation. Surprisingly as much as 40 to 50% fat or oil, by weight based on the total weight, may be incorporated with the modified gluten without separation, thus resulting in a food product with excellent self-basting properties.As modified, the gluten may be used as a primary ingredient, useful in the development of desirable chewy, sausage-like meat analogs.

Edible reducing agents useful in the present invention include sodium sulfite, potassium, sulfite, sodium bisulfite, potassium bisulfite, sodium meta-bisulfilte, potassium meta-bisulfite, cysteine, mixtures thereof and the like which are generally recognized as safe for food use. Depending upon the desired texture, the amount of reducing agent used to modify the gluten can be varied. Preferably, the amounts of reducing agent range between about 0.0002 and 0.01 parts by weight per one part of dry gluten. Most preferably, the amount of reducing agent will range between about 0.001 and 0.0017 parts by weight per one part of dry gluten.Much higher levels of the reducing agent, for example, between 0.01 and 0.1 parts by weight per one part of dry gluten, modify the gluten into a tenacious, viscous liquid with undesirable flavor characteristics and result in the loss of acceptable meat-like texture in the analog.

The oils or fats used in this invention include vegetable oils, such as soybean oil, corn oil, peanut oil, safflower oils and the like, partially hydrogenated vegetable oils hydrogenated vegetable oils and mixtures thereof. The oil may be used "as-is" or bound within a polymeric, carbohydrate gel such as described in U.S.

Patents No.2,786,764; 2,791,508; 2,992,295; 3,093,483; 3,658,550; or 3,919,435. For example, the oil may by mixed with a polymeric carbohydate gel precursor, such as algin, pectin or carrageenan, and thereafter gelled in the presence of an alkaline earth metal oin, such as calcium. The techniques of forming such gelled oils are well-known and are incorporated herein by reference.

The flavorants and colorants used in this process include artifical and natural flavors, seasonings, spices, flavor enhancers and modifiers, flavor preservatives, such as alkali metal earth phosphates, humectants, coloring agents and color preservatives which are well known. Their selection is within the knowledge of those skilled in the art.

The textured vegetable proteins include synthetically textured proteins and naturallytextured proteins.

Synthetically textured proteins include proteinaceous fibres of filaments as described in U.S. Patents No.

2,682,466 and 3,953,613; proteinaceous extrudates as described in U.S. Patents No.3,102,031; 3,488,770 and 3,940,495; scraped protein films as described in U.S. Patents No. 3,840,679 and 3,973,044; cooked, ground gluten and the like. Naturally textured protein or proteins having natural texture include cereal grain groats or grits such as oat groats.

The undenatured protein includes albumen caseinates, such as sodium, potassium or calcium caseinate, vegetable protein concentrates, such as soy concentrate containing at least 70 weight percent protein, vegetable protein isolates, such as soy isolate containing at least 90 weight percent protein, alkali metal proteinates, such as sodium soy proteinate and mixtures thereof.

The vegetable gums locust bean gum, guar gum, gum tragacanth, gum karaya, gum arabic, carrageenan and the like.

Preferably the sausage-like mixtures are shaped into a desired form by well known means employed to shape their meat sausage counterparts. For example, the mixtures may be stuffed into collagen casings to form skinned links; stuffed into cellulose casings which are removed after heating to form skinless links; shaped in molds to form patties or a combination of encompassing means may be used to shape the mixture.

To stabilize the physical form, the sausage-like mixtures are heated. For example, the shaped mixture can be subjected to dry heat (10 to 15% humidity) at about 1600 to 180"F (71 to 82"C) for a sufficient time to denature the protein; or the shaped mixture can be subjected to steam cooking at 180" to 200"F (82" to 93"C) for a sufficient time to denature the protein or a combination of heating means may be employed.

The following examples are illustrative of the innovative aspects of this invention.

Example 1 This example illustrates the application of this invention to the preparation of the frankfurter-type analog.

The following ingredients were combined and mixed for about 15 minutes.

Ingredients Amount:* Dry vital wheat gluten 14.37 % Water 23.813% Sodium sulfite 0.01 7%** Color agent 0.15 % *Amount expressed as percents by weight based on the total weight of the product.

**This corresponds to 0.0012 parts of reducing agent to one part of dry gluten on a weight basis.

The following ingredients were separately prepared and blended with the above gluten mixture: Textured vegetable protein Protein extrudates, hydrated 14.62% Undenatured protein slurry Sodium caseinate 1.49% Albumen 4.46% Sodium soy proteinate 1.49% Water 10.17% Colorant 0.15% Sodium Phosphate 0.09% Oils Corn Oil 12.58% Hydrated vegetable oil 5.48% Oil-soluble flavorant 0.36% Flavorants Flavors, seasoning, spices 7.39% Water 3.37% Total 100.00% The resulting mixture containing 38.2% of modified hydrated gluten, 18.06% oil, 8.14% flavorants and colorants, 14.62% textured vegetable protein, 7.44% undenatured protein and 13.54% water was blended and then stuffed into a 21 mm diameter collagen casing employing conventional equipment for this purpose to form a franfurter-like link. The collagen cased mixture was then heated at 200"F (93 C) for 20 minutes to denature the protein. Following heating, the product was cooled. The texture, flavor appearance was very similar to meat frankfurters.

Example 2 This example illustrates the application of this invention to produce a salami-like analog.

The following ingredients were separately prepared and blended together: Ingredients Amount* Un denatured protein slurry Sodium sulfite 0.04%** Albumen 8.0% Colorant 0.6% Vetegable gum 0.5% Water 15.3% Potassium Sorbate 0.15% Textured vegetable protein Protein extrudate, hydrated 25.0% Cooked wheat gluten, ground 12.0% Dry vital wheat gluten 10.0% Flavorants 11.4% *Amount expressed as percent by weight based on the total weight of the product.

**This corresponds to 0.004 part of reducing agent to one part of dry gluten on a weight basis.

The following ingredients were blended together and allowed to soiidify to form a gelled-oil system. The solidified gel was then ground into pieces about 9 to 13 mm in diameter and blended with the above ingredients.

Gelled-oil system Oil 6.8% Sodium alginate 0.14% Soy isolate 0.34% Albumen 0.34% Flavorant (oil soluble) 0.05% Calcium sulfate 0.09% Water 9.25% Total 100.00% The combined mixture containing 25.34% modified hydrated gluten, 16.28% gel led-oil, 12.20% flavorants and colorants, 37% textured vegetable protein 8.68% undenatured protein and 0.5% vegetable gum was then stuffed into a collagen casing, steam cooked at 200-21 0"F (93-99"C) for about 2 hours and cooled. The texture,.

flavor and appearance was very similar to meat salami.

Example 3 This example illustrates the dramatic effect that the gluten modification of this invention has on the resulting sausage-like analog.

Frankfurther-like analogs were prepared as described in Example 1 with the exception that the gluten was not treated with sodium sulfite. This untreated product and the product of Example 1 were then submitted to a sensory panel for evaluation. The following table illustrates the panel results: Sample Sensory panel comments Example 1 Comminuted meat-like structure, firm, chewy texture.

Example 3 Mealy and particulate in structure, little chew, no meat like texture.

The above results clearly show that the gluten modification of this invention is required to produce a sausage-like food product with chewy, meat-like texture.

Example 4 This example illustrates the ability of the modified gluten of this invention in incorporate high levels of oil without syneresis and to produce a self-basting food product.

The following ingredients were combined and mixed for about 10 minutes.

Ingredients Amount Dry vital wheat gluten 370 g Water 629.69 Sodium sulfite 0.49* *This corresponds to 0.0011 parts of reducing agent to one part of dry gluten on a weight basis.

The following oils were then added to the above mixture.

Soybean oil 400g Partially hydrogenated vegetable oil 267g Total weight The oil corresponding to about 40% of the total weight was easily blended with the modified gluten and mixed for an additional 5 minutes. The resulting mixture was then moulded and steam heated at 180"F (82"C) for 30 minutes. No oil separation was observed before or after heating. The heating product could be cleanly cut or ground while retaining its shape. When heated in a frying pan, the product exuded oil for lubrication and heat transfer and was self-basting.

Claims (11)

1. A self-basting food product comprising, in combination, a modified hydrated vital gluten, formed by contacting a hydrated vital gluten with a reducing agent, and oil.

2. A process for preparing sausage-like meat analogs, which comprises: a) forming a mixture consisting essentially of about 25 to 93% of modified hydrated gluten formed by contacting hydrated vital gluten with about 0.0002 to 0.01 parts of an edible reducing agent to one part of dry gluten on a weight basis; 5 to 50% oil, 2 to 15% flavorants and colorants, 0 to 40% textured vegetable protein, 0 to 30% undenatured protein, 0 to 0.6% vegetable gums and 0 to 25% water; and b) heating the mixture to impart thereto a stable physical form, said percents being weight percents based on the total weight of the product.

3. A process according to Claim 2, wherein the hydrated vital gluten contains about 1.5 to 2.0 parts water to one part of dry gluten on a weight basis.

4. A process according to Claim 2 or 3 wherein the edible reducing agent is sodium sulfite, potassium sulfite, sodium bisulfite, potassium bisulfite, sodium meta-bisulfite, potassium meta-bisulfite or cysteine and mixtures thereof.

5. A process according to Claim 2,3 or 4 wherein the undenatured protein is albumen, caseinate, vegetable protein concentrates, alkali metal proteinate or vegetable protein isolate and mixtures thereof.

6. A process according to any of Claims 2 to 5, wherein the hydrated vital gluten is contacted with about 0.001 to 0.0017 parts of an edible reducing agent to one part of dry gluten on a weight basis.

7. A process according to any of Claims 2 to 6 wherein the mixture prior to heating is shaped into a sausage-like form.

8. A process according to Claim 2 substantially as described in Example 1, 2 or 4.

9. A food product as claimed in Claim 1 consisting essentially of 25 to 93% of the modified hydrated gluten, 5 to 50% oil, 2 to 15% flavourant and colourants, 0 to 40% textured vegetable protein, 0 to 30% other protein, 0 to 0.6% vegetable gum, and 0 to 25% water.

10. Afood product as claimed in Claim 1 when produced by the process of any of Claims 2 to 8.

11. A food product as claimed in Claim 1 to 9 in the form of a sausage.