PT96121B - PROCESS FOR THE PREPARATION OF MEAT PRODUCTS OF LOW CALORIES - Google Patents

Description

DESCRIPTIVE MEMORY

resume

The present invention relates to a process for the preparation of a low-calorie meat product which consists of including in the said product a mixture of lean ground meat and a vegetable fat replacement ingredient comprising dietary fiber and starch in a ratio weight that is in the 1:32 - 1: 1 range, the fiber ratio being at least 5% by weight, and the starch ratio being at least 50% by weight, the dry matter of the fat, with the proportion of vegetable fat replacement ingredient in the range of 5 - 80% by weight, calculated from the mixture. The product when it comprises a coherent mixture of meat stuffing has a fat content that is less than 10% by weight and when it is a "hamburger" product a fat content that is less than 50% by weight.

FIELD 00 INVENfQ

The present invention relates to a low calorie meat product that comprises a vegetable fat replacement ingredient. In a particular aspect of the invention the low calorie meat product is a pet food or ready-to-eat or ready-to-eat meal or part of it. In addition, a process for preparing a low calorie meat product is provided.

BACKGROUND 00 INVENTION

There is an increase in consumer demand for meat products that are low in calories. This demand is supported by evidence accumulated in scientific literature that a high consumption of animal fat, especially fat with a high proportion of saturated fatty acids, represents a significant health hazard, e.g. in relation to the development of cardiovascular diseases. Other health problems associated with high fat meat products are its high cholesterol content and the addition of relatively high amounts of salt which is added in order to improve the characteristics, as it helps in the extraction of the water-binding component myosin meat. In addition, a large proportion of consumers find meat products that are additive gui m i c as phosphate agents, emulsion additives, and vehicles.

contain include acceptor- water connection which anti-oxidants, less

However, the presence of traditional products has a fat influence on meat products that are considerably desirable in texture and taste. These meat products that have a substantially reduced fat content tend to become dry, hard, and less sticky and the consumer will look at these products as being less tasty than identical products that have a high fat content. In some countries it is considered that e.g. stuffed breakfast products that have a fat content, below 35% are less tasty due to dryness and chewing. In a recent publication by Wirth (.'Fleischwi r tscha.ft, 1933, 68, 1153-1156 ·) it was concluded that a certain fat content is essential for the consistency of the products and that the preparation of meat products with a Reduced fat requires special process technology. By applying this technology, it is possible, according to Wirth, to prepare eg frankfurters that have a fat content as low as 10% or liver-filled products with a maximum fat content of 15% without deterioration of texture and capacity the products. Wirth indicated that the preferred processes for compensating the technological function of the fat not present will be! an increased activation of myosin in order to increase the water binding capacity and the addition of collagen and water.

Numerous attempts have been made to reduce the fat content in meat products. The previous publication is an example of an approach that is simply the reduction or dilution '·' of a high proportion of fat by adding water and agents that increase water binding to a high fat meat product mixture. Other examples are found in G3 1 423 608 which describe the addition of a dry gelling agent comprising a cellulose ether and a digestible carbohydrate whose agent is added in concentrations up to 15% together with added water and in PE 0 313 337 which describes a process for the production of processed minced meat food, which comprises the addition of an alkaline gel which comprises up to 11 parts by weight of Konjak manganese gel-forming materials, up to 0.04 parts by weight of an alkaline substance and 50 parts by weight of water to minced meat. The use of an alkaline Konjak mannan gel as a calorie reducing agent in meat products has been described in GB 2 224 629.

Another approach for the supply of low-calorie meat products is to reduce the amount of fat by including meat ingredients other than meat, which try to maintain comparable taste, taste, texture and appearance in these products. traditional high fat meat products. In this way, EU 3,748,148 describes a method of producing products of the type filled with a reduced cholesterol content in which 20-30% of Brazil nuts are mixed with lean meat as a substitute for animal fat. The purpose of this description is to provide products of the type filled with a reduced animal fat content (including cholesterol). However, the relatively high proportion of nuts containing oil does not provide a true low-fat meat product. EU 4.504.515 describes a process for preparing meat products with little of a mixture which contains 13 frozen or total milk and the presence of less than 5% fat which comprises the mixture —40% by weight of skimmed milk 55 -6: 0% by weight of lean meat and by weight of condiments and / or preservatives.

In EU 4,735.S19 low-calorie stuffed products which comprise 40-30% lean meat and 2-35% cooked rice and which have a fat content in the range of 4-35% by weight are described. Test samples of filled-type products were classified based on texture, taste, and appearance through a test panel. However, ratings were relatively poor for products that have a high rice content and a low fat content. Accordingly, the preferred rice content was 10% by weight and the preferred range of fat content was 10-25% by weight, with the most preferred value being 20%. it is therefore obvious that these inventors have not solved the problem of being able to produce meat products with a fat content of less than 20% by weight and at the same time maintaining the taste, texture, and appearance of meat products. high fat.

In a number of cases, low-cost meat products have been produced in which fat is moderately reduced by the addition of several different meat extension agents. The main objectives of using these extension agents are to assist the absorption of fat and the absorption of water added to the resulting meat product mixture in order to obtain meat products that have high finished cooking yields; adding protein value to products; or improving emulsion stability in products that have a low meat content. As examples of these meat extension agents, bread crumbs, cereals, potato starch, powdered milk, and vegetable protein can be mentioned.

In addition, dietary fiber, e.g. from meat, is known the vegetable ingredients which contain starch e.g. in the form of vegetables cooked in products So it is not uncommon to add small amounts of cooked potatoes in some home made products with a relatively high fat content, stuffed products or meat stuffing mixes for meatballs. The purpose of this addition is first of all to obtain improved absorption of fat and water reduction of the cooking contraction, cooked contributes to the radi c ion i s that have liver paste, added and for this, this addition of potatoes

In addition to obtaining a larger volume of the finished product where the quantity of the cost meat ingredient can be reduced, it is necessary. In GB 1

310 343 describes a process for the production of dehydrated meat products such as meat meatballs where a pre-cooked dry vegetable material that has retained the cellular structure of the vegetable, preferably dehydrated potatoes, is added to the meat containing fat, ground in quantities which are in the range of 5 to 15 weight percent. The main objective of adding plant material is to improve the rehydration characteristics of dry finished products, it is indicated that it may be necessary to increase the inherent fat content of products that originate the fat-containing meat ingredient and typically from 8-13 % eg at 20-30% by adding fat in order to reduce the rehydration time. A similar use of carbohydrate materials such as bulk potatoes, cooked in the preparation of instantly reconstituted dehydrated cooked meat products is described in 68 1 022 170.

SU 1 266 503 describes a process for the preparation of cooked sausage-type products in which a structuring agent which comprises a mixture 1; 1 of mashed potato with milk and waste from semolina manufacture is added to ground meat. The objectives of the invention are to reduce the content of

36-40%. SU 1 296 083 describes a process for the preparation of products of the type filled in which an emulsion which comprises 8-10% by weight of rehydrated dry plant material such as potatoes and other crop roots and varmo fat in a proportion from 1: 1 to 1: 0.5 with respect to the vegetable ingredient is added to the ground meat to form a mixture of the stuffed type.

The present inventors have now discovered that low calorie meat products can be prepared in an industrially economical way through the use of meat, from which essentially all the connected fats have been removed mechanically and replacement of these removed fats with a dietary fiber and starch, which contains the ingredient and yet obtaining meat products that have essentially the same taste, consistency / texture and appearance as similar types of meat products prepared from meat that has a high fat content. By using this new process it has been made possible to supply nutritionally and highly desirable meat products which have a fat content which is less than 15%, the fat content being as low as 2.3% by weight and at the same time maintaining the same meat protein content.

SUMMARY OF THE INVENTION The present invention provides a low calorie product which comprises a mixture of substantially 1 lean lean meat in the mixture range, an ingredient of visible fat, its - 35% by weight, calculated from the substitution of vegetable fat which comprises dietary fiber and starch in a weight ratio which is in the range of 1:32 to 1: 1, with the proportion of dietary fiber being at least 5% by weight of dry matter of the fat replacement ingredient, when determined as non-starch polysaccharides, and the proportion of starch being at least 50% of the dry matter of the fat replacement ingredient, in which the fat replacement ingredient in the mixture has or is capable of being rendered into a homogeneous consistency essentially without sensory-recognizable particles , the proportion of the ingredient being in the range of 5 - 80% by weight, calculated from the mixture, optionally added salt, is its proportion when added in the range of 0.1 - 4% by weight, calculated from the mixture, and water optionally added, its proportion being added in the range of 5 - 50% by weight, calculated from the mixture. and optionally one or more other ingredients, their proportion being added in the range of 1 - 15% by weight, the low calorie meat product having a fat content that is at most 15% by weight when the product is a product hamburger, having a fat content of a maximum of 10% by weight when the product is not a hamburger product, with the proviso that Ci) the fat when the product is a product in which lean meat is fish meat does not understand hardened fats and Cii) dietary fiber is not Konjak's mannan.

The products according to the invention have essentially the same taste, texture, appearance and water-binding capacity as conventionally prepared high fat meat products.

The total proportion in low calorie products is preferably less than 12% by weight, more preferably less than 10% by weight, even more preferably less than 7% by weight, most preferably less than 5% by weight, and in particular less than 3% by weight. Lean ground meat can be derived from any kind of edible animal including mammals, birds, and fish.

heat you would eat car ne

In another aspect, meat products may constitute ready-to-cook meals or form part of them,

Yet another aspect, being food for animals from the bottom or ready pet product.

the present invention also relates to a process for the preparation of a low calorie meat product, the process of which essentially comprises the preparation of a mixture of lean ground meat substantially free of visible fat; a vegetable fat replacement ingredient comprising dietary fiber and starch in a weight ratio ranging from 1.32 to 1: 1, with the proportion of dietary fiber in the dry matter base of the fat replacement ingredient being at least • 5% and the proportion of starch being at least 50% of the dry matter of the fat-substituting ingredient and whose fat-substituting ingredient in the coherent mixture has or is capable of being rendered into a homogeneous consistency essentially without sensorially recognizable particles, the said miscible ingredient with the other optionally added ingredient; and optionally added water, in which mixture the proportion of lean meat, ground substantially free of visible fats is in the range of 20 - 35% by weight, with the proportion of the substitute ingredient in the range of 5

30% by weight, with the proportion of water added when added in the range of 10 50% by weight and the proportion of salt added when added to the

4% by weight. To the optionally suitable range of 0.1, and meat to a resulting mixture is added one or more other ingredients from which the meat product mixture is obtained in which the proportion of the other ingredients is in the range of 1 - 15% by weight , followed by distribution of this meat product mixture in packaging optionally subjecting the mixture of the preservation and / or cooking treatment product before or subsequent to its distribution in packaging, to obtain the low calorie meat product which has a fat content which is a maximum of 15% by weight, when the product is a hamburger product, the fat content having a maximum of 10% by weight, when the product is not a hamburger product, with the condition that ) the fat when the product is a product in which lean meat is fish meat does not include hardened fat and iii) dietary fiber is not manganese.

In yet another aspect of the invention, the present invention relates to a process for the preparation of a low calorie spreadable meat product, the process of which comprises, as a first step, the formation of an emulsion comprising an edible oil, water having a temperature of at least 60 ° C and a protein powder, and subsequent mixing of the resulting emulsion with the ingredients as defined above, comprising the proportion of the emulsion from the first step to a maximum of 6% by weight of the resulting mixture.

DETAILED DESCRIPTION OF THE INVENTION

In one aspect the present invention provides a low calorie meat product which comprises:

a mixture comprising <1) lean ground meat substantially free of visible fat, its proportion in the range of 20 - 96% by weight, calculated from the mixture, (2) a vegetable fat substitute ingredient comprising dietary fiber and starch in a weight ratio that is in the range of 1.32 to 1: 1, with the proportion of dietary fiber being at least 5% by weight of the dry matter of the fat replacement ingredient when determined as non-starch polysaccharides < F'NA>, and the proportion of starch being at least 60% of the dry matter of the fat-substituting ingredient, the fat-substituting ingredient of which is capable of having or being made into a homogeneous consistency essentially without sensorially recognizable particles in the mixture, the proportion of said vegetable fat replacement ingredient being in the range of 5

- 80% by weight, calculated from. mixture, in

b) optionally added salt, the gamma proportion being 0.1 - 4% by weight, calculated from the mixture, and

c) water optionally added, its proportion being added in the range of 5 - 50% by weight, calculated from the mixture, and

d) optionally one or more other ingredients, the proportion being in the range of 1 - 15% by weight of the meat product, the product having a fat content which is at most 15% by weight, when the product is a product of hamburger, having a fat content of a maximum of 10% by weight, when the product is not a hamburger product, with the condition that i) the fat when the product is a product in which lean meat is fish meat does not comprise hardened β (ii) dietary fiber is not konjak mannan.

It is preferred that the low calorie meat product comprises essentially all of the original water from the ingredients defined above the product. However, one or more of the ingredients may, prior to their mixing, be subjected to treatments which result in a partial removal of the naturally occurring original water content present in the ingredients, such as cooking or freezing storage in ge 1 - 20% by weight of the original water content may be lost eg by evaporation or leaching. In the context of the present invention, it is considered that the low-calorie meat product comprises essentially all the original water content of the ingredients, with the original water content of the ingredients in the product being at least as low as weight, preferably at least 70% by weight, more preferably at least 80% by weight and in particular at least 90% by weight.

In an embodiment of the present invention it is

- <low calorie hamburger. In the term the term hamburger product means a meat product which comprises how the essential ingredient ground meat which has a particle size which makes it possible to form coherent hamburger patties, the particle size being in the range of 2 - 10 mm as 3 - 5 mm. When a hamburger product mixture is prepared, the ingredients are mixed essentially without further grinding the meat for a period of time sufficient to obtain a uniform distribution of the ingredients in the resulting coherent hamburger mixture.

Industrially prepared, traditional hamburgers can comprise broken beef as the only ingredient, supplied with beef fat typically in the

30% by weight. However, these hamburgers tend to contract during cooking ie due to the leakage of melted fat and in addition, the remaining fat content will contribute to a calorie content of the products and other types of traditionally prepared hamburgers, a mixture is prepared in addition broken meat containing fat comprises meat extenders such as vegetable proteins, eg soy protein, added salt and flavoring ingredients. For incorporating these ingredients other than meat, the proportion of meat is in the range of 60 - 80% by weight, calculated from the products. The resulting fat content of these hamburger products is typically in the range of 18 - 25% by weight.

the present invention provides low calorie hamburger products according to the invention, in which the products comprise only visible fat-free ground beef and the fat replacement ingredient defined above as well as hamburger products which in addition to said ground beef and

The fat replacement ingredient comprises one or more ingredients selected from the group consisting of added salt, added water and other ingredients as defined below. Even if the preferred meat source for hamburgers is beef, other edible meat derived from other species of animals can be used in hamburgers, such as veal, pork and lamb.

In another embodiment of the invention, a mixer meat product is provided for filling two or more calories in which the mixture is coherent. In the present context the term a mixture for coherent stuffing ”is used to indicate a mixture of low-calorie meat product that forms a dough, homogeneously integrated into the ground meat substantially free of visible fat and the substitute ingredient of vegetable fat during the mixture is subjected to mechanical forces in which the dimension of the ingredient is reduced to levels in which these ingredients are no longer visually recognizable and where they can together with the added salt, added water and optionally other ingredients as defined here, form the integrated mass defined above which has a homogeneous consistent consistency essentially without visually recognizable particles. it is also understood that this coherent structure of the mixture is retained during cooking and storage of the final products. Typical examples of these coherent filling mixtures are mixtures for the preparation of sausage-type products, sliced meat products and spreadable meat products.

When sausage-type products, sliced meat products and conventional spreadable meat products comprise a significant proportion of fat, the mixing of the ingredients results in the formation of a coherent filling mixture in the form of a protein and water emulsion. stable fat. It has now surprisingly been found that a coherent filling mix as defined above can be

3b t the same sub-subtly all fat is replaced by a vegetable fat replacement ingredient according to the invention. It should be understood that the physical nature of the resulting low calorie filling mixture according to the invention differs fundamentally from the emulsion of protein meat product in traditional fat water.

Therefore, in an embodiment of the invention, a low calorie meat product is provided, the product comprising:

a) a coherent stuffing mixture comprising <1> lean lean meat substantially free of visible fat, its proportion in the weight range, calculated from the mixture, in (2) a vegetable fat replacement ingredient which comprises dietary fiber and starch in a weight ratio which is in the range of 1 '-32 to 1 ΐ 1, the proportion of dietary fiber being at least 5% by weight of the dry matter of the fat replacement ingredient when determined as pol issacar non-starch <F'NA>, and the proportion of the starch being at least 50% by weight of the dry matter of the ingreern which the ingredient = is made fat substitution, fat substitution is capable of having or in a homogeneous consistency essentially without reconrecible particles sensible in a coherent mixture, the proportion of the said vegetable fat substitution ingredient being in the range of 5 - 80% by weight, calculated from r of the mixture, (3) added salt, its proportion being in the range of 0.14% in step, calculated from the mixture, (4) water added, its proportion being in the range of 10 50% in weight, calculated from the mixture, and <b) optionally one or more ingredients, the product having a fat content which is at most 10% by weight.

It is preferred that the total proportion of fat in the products comprising the resulting coherent filling mixture is less than 8% by weight, said proportion being more preferably less than 7% by weight, even more preferably less than 6% by weight. more preferably less than 5% by weight, highly preferable less than 4% by weight and in particular less than 3% by weight.

As defined above, the low calorie meat products according to the invention comprise a vegetable ingredient as a fat replacement ingredient, the proportion of which is calculated from the mixture in the range of 5 - 80%. It is to be understood that the proportion of the desired vegetable ingredient in a particular product may depend i.a. on the proportions of the dietary fiber and starch of the selected vegetable ingredient.

In a preferred embodiment of the invention, the total amount of dietary fiber and starch present in the vegetable fat replacement ingredient is at least 5% by weight, calculated from the product. Furthermore, it is contemplated that for the preparation of certain types of low calorie meat products even a minimum high total amount of dietary fiber and starch may be desirable as at least 7% by weight or even more preferably, at least 10% by weight. Weight.

According to the invention it is possible to supply low-calorie meat products in which essentially all the fat is replaced by a vegetable fat replacement ingredient as defined above, in such a way that the resulting products have the desired physical and sensory cerecteristics associated with them. similar types of conventionally prepared high fat meat products. In addition, it can be contemplated that due to their levels of fat, cholesterol and calories significantly reduced and optionally to the reduced salt content, the meat products according to the nutritionally more favorable especially for those who have a tendency to the development of cardiac injuries. vascuiares or who have the desire to maintain or reduce their weight. In addition, it can be considered advantageous by many consumers that the products as described herein can be prepared with a chemical content, with the invention are consumers of phosphates or antioxidants used in meat products with reduced calorie additives that they are usually high conventional that have a high fat content.

Low calorie meat products according to the invention have the desired characteristics with respect to texture, taste, taste, cooking yields, freeze and thaw stability, and appearance associated with similar, conventional types of high fat meat products.

In the present context, the term low calories is understood as an indication that the total amount of metabolized energy contained in meat products according to the invention is significantly reduced when compared to the energy content of traditionally prepared meat products. Therefore, the energy content of a food product derives primarily from its protein, carbohydrate and fat content.

However, the contribution of the fat part of a food product to the total energy content in relation to the other ingredients and per unit weight more than doubles. Accordingly, the proportion of fat e.g. in meat products is very decisive for the energy content energy is generally indicated unit of weight. In industrialized western countries like the USA fat in an average diet contributes about 40% of the total energy taken, it is recommended by nutritionists that this contribution should be reduced to at least 30%.

of products, whose content in as calories or Joules per

In low calorie meat products as previously defined, the fat content is reduced to such an extent that the total energy content can be reduced to. less than half, preferably about one third, of the energy content of conventionally prepared meat products which have a fat content which typically ranges between 25 and 50% by weight. The low calorie meat products according to the present invention have a lower total energy content than 700 KJ / 100 g, more preferably lower than 500 KJ / 100 g, and in particular less than 400 KJ / 100 g. The contribution of the fat content of low calorie meat products according to the invention in relation to their energy content is less than 50%, preferably less than 40%, more preferably less than 30% and in particular less than 20%.

Examples of formulations of meat products that have indi cated levels are given below.

of ingredients resulting in desired low calories

It should be understood that the contribution of current energy from fat will depend on the quantities and types of other ingredients in a given meat product. In the present context, the term 'low calories is used especially for the description of meat products that have a total fat content <w / w) less than 15%, preferably less than 10%, more preferably less than 7% %, and in particular less than 3%.

Vegetable fat replacement ingredient characteristics

In order to obtain a low-calorie meat product that comprises a mixture as defined above, it is essential to select a suitable vegetable fat replacement ingredient that gives sensory and physical characteristics to low-calorie meat products of essentially the same nature as those of the products of fat meat. similar traditional high. The vegetable fat replacement ingredient according to the invention can be a fiber or a mixture of ingredients comprising dietary fibers, being at least 5% by weight of the dry matter of the fat replacement ingredient and starch, the proportion is at least 50% by weight of the dry matter base of the fat replacement ingredient. In the vegetable substitute ingredient the weight ratio of dietary fiber & starch is in the range of 1:32 to 1: 1, with a preferred range of 1.2 to 1: 2 being the most preferred range of 1:15 to 1: 3 and the range being most preferred from 1: 10 to 1: 4.

A vegetable ingredient according to the invention has or is capable of being made into a homogeneous consistency without sensory-recognizable particles, is substantially fat-free, and has a neutral taste and color so as not to affect the desired sensory characteristics of the resulting meat products . In the present context a neutral taste means that the taste of the fat replacement ingredient even when it is present in a low calorie meat product in a higher proportion as defined above does not affect the taste resulting from the low calorie meat products according to the invention in such a way that said low calorie meat products when tested by a sensory test panel cannot be recognized as having a less acceptable taste than similar high fat meat products.

Another characteristic of the fat replacement ingredient is that it is miscible with the other ingredients in such a way that a coherent mixture is obtained. The miscible term is used to describe when the fat replacement ingredient is mixed with the other ingredients of the coherent mixture, a smooth homogeneously integrated mass is formed and in the coherent mixture all the added water has been stably absorbed.

The fat replacement ingredient that contains fiber when used for the preparation of meat products, the calories in the above defined amounts, which gives the desired ristics prior to the products, is first selected on the basis of the quantity and characteristics of the dietary fiber and of the starch contained in it.

starch and low-character

Ca r a c te r i s of the starch component of the ingredients;

fat replacement occurs naturally

Starch is a highly polymeric carbohydrate, which is the plant's carbohydrate reserve.

- 2υ

Starch occurs in plant material in the form of white granules, normally formed by both a linear polymer (amylose) and a branched polymer <amylopectin>. Starches of different botanical origins exhibit differences in their physical characteristics and chemical composition. Starch granules of grains such as rice and corn vary between 3 to 20, one in relation to the average size of their largest diameter, and those of roots and tubers such as tapioca, arrowroot, or potato, between 10 and 100 µm. Thus, as examples, rice starch has an average granule size of about 4 µm, corn starch one of about 14 µm and potato starch one of about 100 µm. Starch granules progressively swell in water as the temperature is increased. in the range of 60 - 70 ° C. This phenomenon of swelling is an indication of the connection of water to starch. Above this temperature level gelatinization by which a paste or sun causes the granules to be formed. In general, small granules swell and geiatinize more slowly and at a higher temperature than larger granules. The structure of the individual granules can be destroyed by mechanical means. After rupture, the granules tend to swell even in cold water. Larger granules, such as potato starches, are more fragile than the small granules of e.g. rice starch. Starches that have been pre-gelated by heating treatments and subsequently dried as commercial starch products swell and geiatinize rapidly at temperature levels below those indicated above for untreated starches.

In addition, starches of different botanical origins can vary in their chemical composition. Thus the distribution between amylose and amylopectin may vary and the lipid content may be different. In the last aspect there is a different characteristic between starch in grain and starches derived from tubers and roots. In starch grains, amylose is in the form of a 1ipid complex — amylose whereas in starch from tubers and

whereas potato starch relatively high lipids from grain starches can be supported by their technological properties, e.g. in relation to water in root products the amounts of lipids are negligible. Thus, wheat starch contains 0.23% of extractable ether components containing only 0.12%. The content of an ãtrícà use as water-binding ingredients in meat products, since it has been described that degreasing agents of these starches increase their water-binding capacities and the powers of intumescence (Loreenz et al., 1983, Starch / Starke, 123).

On the basis of these physical and chemical characteristics, the different botanical forms of natural starch include a suitable vegetable fat replacement ingredient suitable for the preparation of low-calorie meat products according to the invention, which contains starch in its natural form. which comprises granules having an average size in the range of about 10 - 200 µm, preferably in the range of about 50 - 150 µm and which is substantially fat free. The term substantially fat free in this context indicates that a. total amount of extractable ether components of the starch is less than 0.15% by weight.

Starch or fractions of starch, amylose and amylopectin can be modified by heating with or in addition to chemical reagents. This treatment can result in starch products that have useful proportions in the present invention. As an example, the treatment of starch with acids such as sulfuric acid causes its partial hydrolysis, so that gently boiling starches are obtained. Starches can also be oxidized, e.g. by treatment with hypochloride, whereby chlorinated starches are produced.

In addition, starch derivatives can be useful components of a fat replacement ingredient according to the invention. These derivatives can be starch esters such as starch acetates and carbamates or their fractions or starch ethers such as hydroxy-someone-1-starch. In the context of the present invention, the term starch is understood to include modified starches or modified starch fractions as defined above, as well as those previously defined starch derivatives.

When subject to. physical or chemical treatment the starch can be degraded to smaller molecules of various dimensions, e.g. as a result of hydrolysis. Starch can be hydrolyzed by chemical treatment with organic or inorganic acids or bases. In addition, starch hydrolysis can be the result of treatment with starch hydrolyzing enzymes such as amylases or glucanases. An example of a chemical or enzymatic starch hydrolyzate that is useful in the food industry is maltodextrin. This term is used to describe a product that comprises a mixture of oligosaccharides and polysaccharides resulting from chemical or enzymatic hydrolysis of starches. A typical maltodextrin product contains less than 5% by weight of disaccharides and trisaccharides and about 95% by weight of superior saccharides. In the context of the present invention the term starch is understood to include maltodextrin as previously defined.

During their experimentation, present inventors found that attempts to replace fat in master products with maltodextrin alone were unsuccessful since these products do not have the same sensory characteristics acceptable to the consumer as those of high fat meat products. . However, when using a mixture, of high- dietary fiber in weight ratios equal to those defined here below for useful mixtures of starch and dietary fiber is used for fat replacement, the resulting low calorie products have essentially the same taste, texture and appearance as similar types of high fat meat products. Therefore, a mixture of maltodextrin and dietary fiber is an interesting vegetable fat replacement ingredient in low-fat products: the calories according to the invention.

Vegetable materials comprising at least 50% by weight of starch in the dry matter are suitable as fat replacement ingredients according to the invention. However, in particular low calorie meat products it may be preferred that the proportion of the starch is at least 50% · and even more preferred that it is at least 70% ·. However, it should be understood that the addition of acceptable starch-to-dry matter materials according to plants comprising one have physical characteristics and with the definitions defined above.

Potato starch has several characteristics that make it particularly suitable for the preparation of low calorie meat products that involve the preparation of a coherent meat product mixture. In these mixtures, the water binding capacity is an essential factor. In order to form a smooth coherent mixture that binds the original water and is added strongly, sufficient quantities of substances or ingredients that have binding activity must be present. The meat itself contains a water-binding component, viz. myosin. Myosin is extracted during the mixing process when salt is present. In various types of meat product formulations this natural water binding system is not sufficiently effective, so additional water binding agents are added to the mixture. These bonding agents

- water can e.g. be selected from hydrocolloids, e.g. albumin, gelatin, cereal flour, starch, or collagen.

Potato starch has a higher water-binding capacity than any starch, because it has the lowest degree of association between starch molecules. For this reason, potato starch has been used in conventional high fat meat products to aid in water binding, in small amounts, usually in the range of 1 to 5% by weight of the meat product. It should be understood that this known use of potato starch as a water-binding ingredient in the preparation of meat products is by no means comparable to its use in the context of the present invention. When used in high fat meat products, potato starch is not understood as a fat replacement even if it is understood that no addition of ingredients in high fat meat during and after mixing, high fat base will result in an indirect reduction of final fat content provides the guantida.de of any other added ingredient.

Characteristics of the dietary fiber component of fat replacement ingredients

During their experimentation the present inventors discovered that the replacement of fat by a vegetable ingredient essentially comprising starch or maltodextrin does not regularly result in low calorie meat products which have the previous desired physical and sensory characteristics. However, these characteristics were constantly achieved when a vegetable fat replacement ingredient was used which in addition to starch in a proportion of 50% or more of the dry matter comprises at least 5% of dietary fiber in its dry matter. One reason for dietary fiber: weight 'starch'. ^c . - particularly useful in the fat replacement ingredient are in the range of 1:20 to 1: 2, preferably in the range of 1:15 to 1: 3 and most preferably in the range of 1:10 to 1; 4.

Essentially all plant materials contain dietary fiber, particularly in their cell walls. In the present context dietary fiber is used to describe a plant material that resists digestion through human food enzymes.

Dietary fiber is a generic term that includes a unique number of chemical structures and characteristic physical properties. The main components of dietary fiber are the main structural components of plant cell walls: cellulose, non-cellulosic polysaccharides, mainly hemicellulose and pectic substances, and iignin. All components of dietary fiber other than Iignin are non-starch polysaccharides (PNA). The term PNA is often used as a practical indication of the dietary fiber content of a plant material. However, it should be noted that PNA does not include Iignin. Cell walls of immature plants consist of about 25 ·% non-cellulose polysaccharides and one while cell walls contain approximately 33% cellulose, 43% non-cellulosic polysaccharides, and 17% Iignin.

cellulose, 60% traces of lignin,

In the present context, the term dietary fiber includes natural and synthetic polysaccharides such as pectin, carrageenan, gums (including arabic gum, locust bean gum, guar gum, tragacanth gum, phage gum), muc i lagerts, algal polysaccharides such as aigine, and modified cellulose including aliphatic ethers such as methyl and ethyl ethers, substituted hydroxy ethers such as hydroxypropyl ether, methyl hydroxyethyl ether, ether of carboxymethyl, hydroxymethyl ether and mixtures of these ethers.

dietary fiber, easy. de manano

A particular type of konjak that has a very high content of glucomannans (more than 80% by weight of dry matter) has been indicated as a freezing agent for certain food products. However, this fiber product is not useful in the present invention as a component. of dietary fiber in a vegetable fat replacement ingredient. When e.g. konjak mannan is mixed with ground meat and subjected to freezing before or after mixing the consistency of the resulting product is seriously altered due to the very high viscoelasticide. In addition, it is known that the water holding capacity of konjak mannan significantly detects when a gel or meat product comprising that gel is frozen and thawed, whereby the gel becomes a spongy substance. The resolution of these problems has been suggested by adding konjak mannan alone or in combination with a carbohydrate substance in meat product formulations in the form of a strongly alkaline gel or paste which has a pH in the range of 9.0 to 10.4. Depending on the amount of konjak component added, how an addition will result in an increase in pH in the meat product which is in the order of 0.5. However, these additions of strongly alkaline substances to meat products are not allowed in most countries. Finally, it should be noted that the incorporation of these alkaline ingredients into meat products can result in aberrant organoleptic thecules of the meat product, a process of preparing a meat product which comprises the preparation of a meat product from a alkaline konjak gel will be inconvenient and even less cost-effective than the process according to the invention. For the above reasons konjak mannan is not part of the present invention.

FINALLY,

Common sources of dietary fiber are: cereals, especially parenchymatous endosperm and seed coatings, 'fruits and vegetables, especially parenchymal pulp, partially irrigated vascular tissues, and cutinized epidermal tissues,' and seeds of parenchymal cotiiedoids and thickened endospheric walls.

The proportion of dietary fiber in plant materials varies according to the botanical species and the maturity of the plant. As examples, potatoes containing about 2.5% by weight corresponding to about 11.6% by weight on a dry matter basis and carrots containing about 2.1% PNA on a fresh powder basis corresponding to about matter dry, and dry materials of 18.3% by weight in one such as soy flour and droughts which contain about 14% and 15%, respectively, of PNA on a dry matter basis. Among cereal materials, white wheat flour has a PNA content of about 3.3%, total wheat flour is about 10.4%, and wheat bran is about 41.7%, all values being on a dry weight basis. The proportion of PNA in the dry matter of brown rice is about 2.1% in dry weight.

Dietary fibers have a number of physical properties which alone or in combination in the presence of a high proportion of starch can contribute to its uselessness as a component of a fat replacement ingredient. From a technological point of view, two main groups of fiber components dietetics can be distinguished: (1) water-soluble components which include gums, pectins, carrageenans, mucilages and alginates. These components are widely used in the food industry as thickening, freezing or stabilizing agents due to their ability to form hydrocolloids and (2) substantially water-insoluble dietary fiber components which include cellulose and cellulose. A common feature of water-insoluble dietary fibers is a. its swelling capacity when mixed with water. This swelling property is also referred to as the water holding capacity which indicates the amount of water that can be absorbed into the fiber. An important property in this regard is the hydration capacity which is i.e. a function of a three-dimensional structure of the fiber. Hydration capacity is reflected in a high water retention capacity. Particularly commercially interesting water-insoluble dietary fiber products useful in the present invention include pea fiber, potato fiber, tapioca fiber, beet fiber and cereal bran.

Both groups of dietary fibers as defined above are useful as components of a vegetable fat replacement ingredient according to the invention. Examples of use for both groups are given below.

The use of fat replacement ingredients which comprise a proportion of dietary fiber in the range of 12 12% by weight of dry matter results in meat products of the desired quality. However, consumer preferences such as the texture and consistency of meat products can vary considerably in different market places. Since the proportion of the. dietary fiber can influence these product characteristics an appropriate proportion of dietary fiber in the fat replacement ingredient can vary considerably. In general, a minimum proportion of 5% F'NA in the dry matter of the fat replacement ingredient is considered necessary to obtain an optimal low-calorie meat product, proportion of PNi

However, they are not. excluded that a small amount in a coherent mixture may result in a satisfactory quality of some meat products, it is contemplated that a proportion of dietary fiber less than 5% of F'NA in the fat replacement ingredient may be appropriate in particular types of products where food additives that belong to the group of compounds defined above as dietary fiber are used as additional ingredients. It is considered that dietary fiber additives in these products in addition to their specific effect as a food additive may when added to the coherent mixture contribute to obtaining a low calorie meat product that has the desired characteristics above. In other types of low calorie meat products a considerably high proportion of dietary fiber may be appropriate, as high as 15% FNA.

Dietary fiber can be in its natural form, the term of which indicates that it is present in the naturally occurring state and that it has not been modified by chemical processes such as substitution of some proportions with others, treatment with acids, bases or enzymes; or esterification.

Vegetable fat replacement ingredients useful according to the invention Vegetable fat replacement ingredient according to the invention can be a natural non-fractionated plant material that has a water content of at least 70% by weight ie material fresh in which the relative natural composition of the components has not been modified. These fresh plant materials include vegetable fruits like pumpkins. Natural non-fractionated vegetable fat replacement ingredients according to the invention are selected from plant tuber materials such as potatoes and plant root materials such as tapioca roots, cassava roots and ararui. This fresh, unfractionated plant material can be used as a fat replacement ingredient without any pretreatment. However, it is considered that precooking the material is advantageous in relation to obtaining an appropriate coherent mixture.

It is said that swelling of the starch resulting from the treatment significantly increases the water-binding capacity of the fat-substituting ingredient significantly. time / temperature appropriate for pre-cooking varies according to the type of fat replacement ingredient and the

Peeled potatoes for about 20 years

As an example, boiling meat in air to be prepared, they are precooked for minutes or in a pressure oven for a period of time sufficient to obtain the same delicacy as those obtained by boiling before air.

àiciona— can be

It may be advantageous to have a pre-cooked or raw unfractionated plant material ground before mixing. As an example, baked potatoes can be in the form of bulk or ground potatoes that e.g.

prepared by mixing the boiled potatoes with whole, or with one. portion of the water added, ft, appropriate temperature of a fresh unfractionated plant material suitable as a potato ingredient, cooked when added to the mixture may vary according to the type of product to be propelled. With some types of products it is advantageous to add the fat replacement ingredient cooked at a temperature in the range of O - 25 ° C, while with other types of products such as a paste product, the cooked ingredient is added while it is still .

When the selected fat replacement ingredient is a natural, unfractionated plant material as defined above, its proportion is particularly useful in the mixture

- 31 is consistent in the range of 10 - 70% by weight, preferably in the range of 15 - 60% by weight and more preferably in the range of 20 - 50% by weight.

In an embodiment of the invention the vegetable fat replacement ingredient can be a dry plant material which has a water content of up to 20% by weight. When such a dry material is used the amount added to the mixture must be increased essentially in relation to the amount needed when a fresh, plant material is used. In general, the extra amount of water required corresponds to the difference between the water content of a fresh plant material and that of the dry fat replacement ingredient. When the selected vegetable fat substitute ingredient is a dry ingredient as previously defined, its preferred useful proportion in the coherent mixture is in the range of 5 - 15% by weight and most preferably in the. range 5 - 10% by weight.

A dry vegetable fat substitute ingredient suitable for use according to the invention may be an unfractionated plant material selected from tubers, root crops, cereal grains and seeds of dicotyledonous plants that have in their dry matter a starch content of at least 50% by weight and a dietary fiber content include: rye, at least 5% by weight, dried potatoes, lentils,

Examples of this material are wheat grains, barley semolina grains, and whole wheat. It should be understood that dry plant materials can be dehydrated, precooked and / or divided into fine particles before being used in order to obtain a coherent mixture in which the fat-substituting ingredient occurs without sensory-recognizable particles. When a dry unfractionated natural plant material selected from cereal grains and seeds of dicotyledonous plants is used as a fat replacement ingredient according to the invention it can preferably be in the form of particles which have a maximum diameter at most 2 mm. As defined above, the fat replacement ingredient according to the invention is an ingredient that is present in the mixture and is a layer? to have or be made into a homogeneous consistency without sensorially recognizable particles. This characteristic is considered to be an essential prerequisite for obtaining the low calorie kennel product which has a consistency which cannot be distinguished from a similar product which has a high fat content. A vegetable ingredient which has a water content of less than 20% selected from cereal grains and dbneas seeds which have a particle size greater than oat flakes, may not be rendered homogeneous. «· M weight and dicotilemm as used.

From a manufacturing point of view it may be particularly advantageous to use a fat replacement ingredient which has a maximum water content of 2% by weight as previously defined which is a mixture of isolated dry starch and isolated dietary fiber dry, it is possible to form a compound of such a mixture of starch / dietary fiber which when used as fat replacement ingredients according to the invention results in low calorie meat products which have defined physical and sensory characteristics. Starches particularly useful for these compacted fat replacement ingredients are grain flour starches such as corn starch, potato starch and tapioca starch. In general, commercial starch products have not been subjected to treatment under intumescent conditions. However, it may be advantageous to use starch that before compaction has been pre-cooked and / or subsequently dried.

In this context, dietary fiber products are potato fiber, potato pulp, oat fiber, pea fiber, bean fiber, and tapioca fiber. As used here potato pulp is synonymous to describe the part of a potato that remains when it has been partially extracted from raw potatoes in an industrial potato starch manufacturing process. A typical composition of industrially prepared potato pulp is as follows (w / w)! Starch 30%, cellulose 25 - 30%, hemicellulose 10 15%, pectic substances 15%, ash 5%, and protein 5%.

In a particular embodiment of the invention the fat-substituting ingredient is obtained by supplementing a natural unfractionated plant material in whose material a. dry matter proportion of dietary fiber is less than 5% by weight and / or in which the dry matter proportion of starch is less than 50%, with a sufficient amount of isolated dietary fiber and / or isolated starch to result in a vegetable fat replacement ingredient of the invention.

in fiber sup1emende starch brown rice that

As an example, carrots that have a high dietary content but a low starch content can be taken with a sufficient amount of isolated material. Likewise, polished (white) rice is a starchy grain, but with a dietary fiber content of only about 0.8% and about 2.4% by weight, respectively. starch component of a useful fat replacement ingredient according to the invention when supplemented with one or more dietary fiber components as previously defined. When using a mixture of rice and a dietary fiber component as the fat replacement ingredient it is preferred that at least raw rice is boiled before being added to other ingredients of the mixing component. It may be convenient to use pre-boiled or pre-boiled rice as the boiling time in plant production is significantly reduced.

When traditional high fat meat products are prepared it is common to add dietary fiber and starch which contains ingredients eg in the form of cereal flours and potato starch as auxiliary ingredients in small amounts such as 2-3% by weight, calculated from the product, its main role being improved absorption of added water. These ingredients can also be added to low-calorie meat products according to the invention. It should be understood that when these ingredients are present they form part of the vegetable fat replacement ingredient as previously defined.

one by

In order to obtain low calorie products according to the invention which have a desirable life of their own, it is essential that vegetable fat replacement ingredients have a low content of contaminating destroying microorganisms. It is therefore required that the ingredients before being used in production have been subjected to a physical and chemical decontamination treatment resulting in a desired low level of microorganisms. Examples of decontaminating treatments are mechanical removal of bound soil, removal of other layers (skins), washing, heating treatment, treatment with decontaminating gases such as ethylene oxide and ionization irradiation.

When used as they contain dietary fiber all ingredients and starch satisfy the requirements of a highly suitable fat replacement ingredient according to the invention. The taste and taste of the previous fat replacement ingredients and their color are neutral, for this reason they can constitute

Relatively high levels of low calorie meat product formulations without negatively affecting the desired taste and taste associated with meat, condiments, and spices. It has now been discovered that the quantity of condiments and spices can be reduced considerably in meat products prepared according to the process of the invention with respect to high fat meat products, it is contemplated that this surprising effect can be used to reduce the fat content which generally diminishes the intensity of taste and counteracted taste by adding taste-regulating ingredients.

In addition, the vegetable fat replacement ingredients have desirable technological characteristics when applied according to the invention. The ingredients bond with the meat and other ingredients that include mare added to provide a coherent meat product mixture resulting in a texture, appearance, cooking yield, and freezing of the finished meat product that is at least equivalent to which can be obtained for high fat meat products. It has also been discovered that the water-binding activity of the fat-substituting ingredients is so pronounced that the addition of water-binding agents conventionally used as phosphates can be reduced or omitted.

It has now surprisingly been discovered that a sensor test panel cannot, with its sensors, distinguish the fat-substituting ingredient present in a low-calorie meat product prepared according to the invention from high fat fat cells prepared in its pre-regimen. it is homogeneous tenants present in a conventional meat product. it is contemplated that a substitute ingredient has no particulate recognizable particles sensory when added to the mixture or that during the process according to the invention is easily disintegrated into particles that are not sensory sensible.

The required amount of vegetable fat replacement ingredients as previously defined depends on the type of particle of the meat product to be prepared, the maximum allowed cost price, and the quantities and characteristics of the other ingredients that include the ingredients. additional information defined below. It has been explained above, the compositions of the fat-substituting ingredients vary considerably in particular with respect to the starch, fiber and dry matter contents. Accordingly, the required amount of vegetable fat replacement ingredients may also vary according to the composition of the selected fat replacement ingredient. As an example, the same technological characteristics and quality of a particular low-calorie meat product can be achieved with two different fat replacement ingredients used in different proportions.

Q meat ingredient of low-calorie meat products

In the mixture, of the meat product as defined above the proportion of lean ground meat substantially free of fat is in the range of 20 - 35% by weight calculated from the mixture, preferably in the range of 25 - 70% by weight, and in particular in the range of 30 - 50% by weight. In the present context meat is defined as animal tissues predominantly consisting of muscles and / or edible leftovers from the group of organs consisting of liver, kidneys, spleens, celebrities, tongues, or pancreas, with the said animal tissues having a water content substanc ialmenx-e as the water content of tissues when present in the live animal. Meat can

-: -: 7 be used to be substantially selected from any species, in which the meat is considered to be edible according to cultural and religious traditions. In order to be suitable according to the invention the meat must be lean and free of visible fats. When the low calorie meat product is a pet food meant to feed carnivorous pets like dogs and cats, less valuable meats can be used including waste products that are generally less acceptable as human food products, such as intestines, stomachs , genitals or organs.

In the food industry the term lean is used to describe meat which predominantly comprises muscle tissue which is attached in smaller proportions of fat to connective tissues and varying which surrounds it. It should be understood that the degree of thinness can vary considerably. However, as used here, lean meat is meant to mean lean meat that essentially comprises leftover or muscle tissues with associated connective tissues and from the natural fat surrounding them has been removed mechanically eg by cutting to an extent where essentially all visible fat tissue have been removed. However, it must be understood that meats that have a fat content, when the proportion of meat in a particular product formulation is taken into account, results in a total fat content of meat product that is in the range previously defined, are included in the scope of this invention. However, most animal muscle tissues contain fat in the cells (. Intracellularly) and embedded between muscle cells (intercellularly). The content of this internal fat which cannot be removed by mechanical means typically constitutes 1-10 weight percent, depending on the level of the animal species, the age and the dietary conditions of the animal.

C »animal, and the anatomical location of the particular muscles. It must be understood that internal fat is included in the term lean meat substantially free of visible fat ”.

The meat defined in this way can be used in rough conditions or, when it is appropriate in the preparation of a type of drying of the mixture of the product of cooking procedure adsguised as pressure cooking. When cooked, it can have a temperature between 0 and 100 ° C, or it can even be in a freezing state.

produces. In particular, the meat can be cooked prior to preparation as needed, by a meat, meat or meat ingredient is essential to obtain a coherent mixture which the meat added has been ground to particle sizes which allow a effective mixing process during which another grinding may occur. The grinding can be carried out by cutting with knives or by grinding in an adjoining grinding device where the particle size is reduced to -5 mm or less. It is considered essentially that the ground meat is not in any stage subject to complete or partial dehydration since it is well known in the industry that dehydrated meat when reconstituted does not acquire the physical properties not dehydrated as the water binding capacity.

The proportion of lean ground meat substantially free of visible fats in the low calorie mixtures defined above is in the range of 20 - 35% by weight, the actual proportion being dependent on the required type of meat product and the maximum allowed cost price. The meat for a particular meat product can be selected in each case from a single species of animal a muscle tissue / remains or different muscles and / or tissues from remains of the selected animal species

- can be used while in other cases it may be desirable to use a combination of meat from more than one species of animals in a meat product according to the invention.

Said added water which can be ordinary tap water, mineral water or water where meat or vegetables have been cooked, at the bottom, minerals that substances of molecular weight taste and vitamins dissolved in it are supplied to the mixture. As an example liquor from the potato cooking vessel can be used. It may be advantageous to keep the temperature low in the mixture during mixing. Cooling of the mixture can be achieved by adding all or part of water to ice, preferably in the form of broken ice. According to the invention the process is in the range of;

- 50% by weight, preferably 20 - preferably 15 - 40% by weight, and weight, depending on the current proportion of the type of particular product and the maximum cost price indicated for it.

salt ingredient of low heat meat products

In the present context the term added salt is understood to mean a food grade composition essentially comprising sodium chloride and additional salts or a food grade composition comprising one or more salts of alkali metals or alkaline earth metals, the compositions comprising other salts other than sodium chloride which have essentially the same salty taste as sodium chloride. A usual term for a salt composition which essentially comprises sodium chloride is common salt.

Salt as defined above is added to most meat products for various purposes! it helps in the extraction of myosin from meat by which the water connection is increased. In addition, the addition results in a salty taste which is preferred by most consumers, and finally the presence of salt in meat products has a preservative effect due to the partial or complete inhibition of detecting microorganisms. According to the present invention the coherent mixture comprises salt added in the range of 0 - 4% by weight, and in particular in the range of 1 - 2% by weight.

For some meat products it may be advantageous to add salt as defined above with the supplementation of nitriles and / or nitrates e.g. in the form of alkali metal salts like nitrites and / or sodium and potassium nitrates. In the meat industry these salt compositions are referred to as curing salt. The added nitrites and / or nitrates have a preservative effect in particular against microorganisms

Clostridium botulinum. In addition, the presence of nitrates in red meat products assists in the conservation of. natural red color of these meats. The proportion of nitrites and / or anaerobics such as nitrites and / or nitrates in cured sake is suitably in the range of 0.5 pSSO reaction. ASS ini> SS. is THE USEFUL COUPLES θ _ HIOOOS> _i specific to the present invention contain 0.5% by weight of the sodium nitrite.

Although it is generally desired for the reasons indicated above to incorporate a certain proportion of common common salt in meat product formulations, a high dietary incorporation of sodium ions in the form of common salt can be a matter of considerable interest to the. Cheers. In industrialized countries the incorporation of sodium ions in the. daily diet is significantly higher than what is physiologically necessary. and desirable and at the same time a. proportion of other cations such as potassium is often lower than. recommended incorporation. This disproportionate cation composition in the diet is generally imputed as a greater addition of common salt to food products and the fact that e.g. grain products become more refined by that especially the potassium ion content in food. general diet is reduced considerably. it is considered that this disproportionate cation composition can lead to cardiovascular injuries such as hypertension and degenerative diseases. There is therefore a need to reduce the incorporation of sodium in the diet and / or an increase in the incorporation of potassium.

An approach to satisfy this need is to reduce the content of common salt in meat products. It has been discovered by the present inventors that it is possible to obtain low-calorie meat products according to the invention in whose products the proportion of common salt is lower than that typically used in high-fat meat products essentially without the disadvantages of the aforementioned effects of the common salt added including the salty taste. In addition to this the substitution of fat by a vegetable ingredient containing ca / starch can contribute considerably to the disproportionate composition of dietary cations, a fat substitution ingredient is one that has a high proportion of potassium relative to fat. As an example, potatoes contain about 400 mg of potassium / 100 g so the fat content in pork is only about 25 mg / 100 g.

dietary fiber with iz reception when the

Another approach to satisfy the desire to reduce the sodium content in the present low calorie meat products is to add food-grade salt compositions that have an acceptable salty taste in which most or at least a part of the sodium and ions was replaced by other cations. Such food-grade salt compositions that have a reduced sodium content can be referred to as a

- 42 of these common salt substitution components. The cations of these compositions can be selected from alkali metals such as potassium and / or alkaline earth metals that include magnesium and calcium. Cations are added in the form of organic salts such as lactates or tartrates or as sulphate salts. It is to be understood that salt compositions with an inorganic content including chlorides and that the exact composition of these reduced sodium to be used according to the invention can vary infinitely, depending on the selected composition of the particular product and the consumer's preference in particular market locations.

Low calorie pet food products

In an embodiment of the present invention, the low calorie meat product is a low calorie pet food product. In this context, the term pets is used to designate carnivorous animals such as dogs and cats. Ex i s has some significant differences between the meat products for human consumption and food products for pets. The most industrially prepared pet food products are products for total meals, and their composition must be balanced in order to cover all the nutritional rules of the pet in question. In addition, total meal pet food products have a relatively low fat content. Thus, as an example, a total meal dog food composition may comprise the main nutritional ingredients in the following ranges'.% By weight), 'protein 7.0 - 13.0%,' fat 4.0 - b, O %, 'carbohydrate 2.0 - 7.0%; water 71.0 - 84.5% and ash 2.5 - 3.0%. However, a fat content in the indicated ranges contributes significantly to the total energy content of the product and there is a need

- 43 considerable to develop food compositions for dogs that have a reduced fat content in relation to the previous proportions.

Pet. In estimation, products are

An important requirement for pet food products is a high degree of acceptance by the pet food industry and is therefore normally tested by a panel of animals in question to test whether the product has desirable acceptance. In the context of the present invention, it is to be understood that low calorie meat products food products for pets when tested in acceptance studies as normally used in the industry have the same acceptance of products in which fat has not been replaced by a fat replacement ingredient as defined herein.

being are

Πο.

The main contribution of the fat content of the pet product originates a. from products containing protein. and from leftover ingredients. fish such as throats, livers, poultry carcasses and fish carcasses. The fat content of these matebrates can vary considerably. So, as fat content. of chicken carcasses as they are can vary in the range of 8 - 35% by weight and the pig tongue content in. range 3 - 3% by weight. It is not possible to remove this fat content mechanically.

there are domestic killings in ri a i s for example, the fat supplies generally

In the context of this low calorie food being understood as meaning a food in which lean meat is substantially an ingredient that contains proteins, a meat product for pets and for pets free of visible fat is selected for you. r of is

a fat content so that when the ingredients are added to the mixture in the proportions defined above it results in a pet food product that has a fat content that is a maximum of 10% by weight, preferably a maximum of 7% by weight, more preferably at most 5% by weight, even more preferably at most 4% by weight, even more preferably at most 3% by weight, most preferably at most 2% by weight and in particular at most 1, 5% by weight.

Process for preparing low-calorie meat products

Another aspect of the present invention relates to a process for the preparation of a low calorie meat product, comprising said process;

1) preparation of a mixture of lean ground meat substantially free of visible fats; a vegetable fat replacement ingredient comprising dietary fiber and starch in a weight ratio ranging from 1:32 to 1: 1, the proportion of dietary fiber being at least 5% by weight of the dry matter of the replacement ingredient vegetable fat when determined as non-starch polysaccharides (PNA), and the proportion of the starch being at least 50% of the dry matter of the fat replacement ingredient, whose fat replacement ingredient is capable of having or being made into a homogeneous consistency essence without sensory-recognizable particles, said ingredient being miscible with the other ingredients, optionally added salt; and Imer ion option, added water, in whose mixture:

(a) the proportion of lean meat that is substantially free or visible fat is in the range of 20 35% by weight,

Cb) the proportion of the vegetable fat replacement ingredient is in the range of 5 - 80% by weight, (c) the proportion of water added is in the range of 10 - 50% by weight, (d) the proportion of salt added when added is in the range of 0.1 - 4% by weight, the mixture, while the low calorie meat product to be prepared is a spreadable meat product, carried out by the following steps:

C i) mixture of a vegetable oil, the amount of which is in the range of 0.5 - 3%, calculated from the coherent mixture, water having a temperature of at least 50 ° C and powdered protein to obtain a first premix in the form of an emulsion, (ii) addition to said lean meat emulsion substantially free of visible fat, vegetable fat replacement ingredient, added salt, and added water, with the total proportion of ingredients added by at least 35% by weight of the ingredients of (i) and (ii), (iii) mixture of the ingredients of Ci) and <ii) in such a way that a second premix is obtained, comprising said second premix possibly distributed particles coarse meat and fat substitute ingredient having an average diameter of at least 5 mm, and

- 4> if necessary, grinding the second premix by passing the mixture through a high speed mill to obtain the mixture,

:) optionally addition to the mixture of one or more other ingredients results, in the range of 1 - 15% in teas, from which a product mix proportion of the other ingredients is by weight, preferably in the range of 2 - 12% by weight and in particular in the range of 3 - 10% by weight,

3) distribution of the resulting meat product mixture in properly sized packaging, and

4) ion option. immense subjection of the mixture of the meat product to a preservation and / or cooking treatment before or subsequently to its distribution in suitably sized packages, to obtain the low-calorie meat product which has a fat content which is at most 15% by weight, when the product is a hamburger product, having a fat content of a maximum of 10% by weight, when the product is not a hamburger product, with the condition that <i ') the fat when the product is a product in which lean meat is fish meat does not include hardened fats and <ii) dietary fiber is not konjak mannan.

As defined above, the invention in one respect provides a meat product in which the mixture is a coherent meat mixture for stuffing. Accordingly, the invention also provides a process for preparing a mixture for coherent filling, comprising said process:

1) preparation of one. a mixture of lean ground meat, substantially free of visible fats, ¹ a vegetable fat replacement ingredient that comprises dietary fiber and starch in a weight ratio that is. in the range of 1:32 to 1: 1, with the proportion of dietary fiber being at least -5% by weight of the dry matter of the vegetable fat replacement ingredient when determined as non-starch polysaccharides (CFNA), and the proportion of starch being at least 50% of the dry matter of the fat-substituting ingredient, the fat-substituting ingredient of which is capable of having or being made into a homogeneous consistency essentially without sensory-recognizable particles, the said ingredient being miscible with the other ingredients, 'added salt ; and added water, in whose mixture for consistent filling:

(Ca) the proportion of lean ground meat, substantially free of visible fat is in the range of 20 - 30% by weight,

Cb) the proportion of the fat substituting ingredient; is in the range of 5 - 80% by weight,

C c) the weight ratio,

C d) a ρ r ο ρ o r ç ã o weight, added water is in the range of 10 - 50% in added salt is in. range of 0.1 - 4% was mixture, when the low calorie meat product to be prepared is a spreadable meat product, carried out by the following steps:

Ci) mixture of a vegetable oil, its quantity being ns. range of 0.5 - 3%, calculated from the coherent mixture, water having a. temperature of at least 50 ° C and protein in: powder for obtaining a first premix in the oven of an emulsion, (ii) addition to said fat free from vegetable fat, substantial visible meat emulsion, ingredient of substitisal added, and water added, the total proportion of the added ingredients being at least 95% by weight of the ingredients of <i> and (ii), (iii) mixing the ingredients of (i) of (ii) in such a way that a second pre-mix referred to from the second is obtained, comprising evenly distributing the pre-mix coarse particles of meat and the fat replacement ingredient having an average diameter of at least 5 mm, and grinding of the second premix-water by passing the mixture through a high-speed mill to obtain the mixture for consistent filling,

2) optionally addition to the mixture for consistent filling of one or more other ingredients, from which a mixture of meat product results, in which the proportion of the other ingredients is in the range of 1 - 15% by weight, preferably in the range of 2 - 12 % by weight and in particular in. range, 3 - 10% by weight,

3) distribution of the resulting meat product mixture in suitably sized packages, and of the meat product mixture to one and / or cooking prior to. or sub-bags without adjoining dimensions, the product of low chlorine protein which is less than 10% by weight.

4) option 1 on its own and conservation treatment to its distribution, nothing. The. obtaining the has a fat content, which

When conventional meat products comprising a significant proportion of fat are produced, mixing the ingredients results in the formation of an emulsion of protein in water and adequately stable fat. The main technological problems to be solved in the production of conventional high fat meat products are the absorption of water by meat and other ingredients and the fat emulsion in the mixture. The absorption of water is obtained by several mechanisms which release the muscular component of natural water binding to myosin, which takes place when the meat is ground and cut in the presence of free water and salt is one, and the direct addition of agents water connection is another mechanism. Most commonly both mechanisms are used at the same time. Traditional water-binding ingredients are phosphates, particularly polyphosphates, cereal flour, or potato starch. In order to obtain a stable emulsion of high fat meat products it is necessary to add suitable emulsion ingredients to the mixture even if the original meat protein will contribute to some extent. Added emulsion agents can be selected from a large group of chemical additives. However, its addition to meat products is subject to strict food law requirements and its presence in meat products is an objection from large groups of consumers. Natural emulsion ingredients commonly used in the production of meat products belong to a group of proteins that can be of animal origin such as milk proteins in the form of powdered milk or casein, or can be of plant origin, such as protein of soy.

However, these technological processes applied in the industrial production of traditional high fat meat products are not immediately applicable in the preparation of meat products that have a low fat content like those provided here. The composition of the coherent mixture as defined

above differs from the high fat meat product mixture in several important aspects. The fat content is so low that. The mixture does not form a protein emulsion in water and fat, and the total water content may be significantly high as a result of fat replacement, with a high dry matter content. It should be understood that the latter problem is particularly pronounced in products where the high proportion of fat is replaced with the vegetable fat replacement ingredient. When developing the process of preparing low-calorie meat products, the present inventors were therefore faced with a number of technological problems in order to provide a coherent mixture as defined above, where the solution cannot be found in the product technology. of high fat meat.

According to the process of the present invention these problems have been solved in a way that simultaneously provides several advantages that include the possibility of eliminating or reducing the addition of technological auxiliary ingredients. Thus, by reducing the proportion of fat to the previously defined low levels there is one. corresponding reduction in the need for the addition of emulsion ingredients or anti-oxidants to the mixture. In addition, the water-binding capacity of the replacement ingredient containing starch and vegetable dietary fiber is so high that a. The need for incorporating another water-binding ingredient as defined above is significantly reduced or even eliminated. Another aspect of the present invention is that the low fat content in the meat products according to the invention allows a reduced content of seasoning and spice agents without affecting the desired taste associated with traditionally prepared high fat meat products. This is hygienically and economically advantageous, since these ingredients are relatively expensive and often contaminated with a large number of microorganisms, e.g. spore-forming bacteria that are difficult to eliminate. Finally, the high water-binding capacity of the preferred fat-substituting ingredients implies the possibility of reducing the salt content to considerably lower levels than in conventional high-fat meat products. In the latter products the salt content is generally in the range of 2 - 5 weight percent, so that in the products prepared according to the present invention it is preferably in the range of 1-2%.

It is to be understood that the precise ingredient formulation and the exact technological procedure can vary in numerous ways without prejudice to the scope of the invention. From a consumer and technological point of view, meat products can be classified eg as stuffed type products, ¹ sliced carte products as sausage made from minced meat, 'spread products being defined as products having a consistency creamy that can be quickly distributed as a layer, continued in eg bread by means of a knife such as liver pastes, meat pastes, pâtés and meat pastes, ¹ and hamburgers.

Each of these product categories has common characteristics that result from compositions of particular ingredients and the route in which specific process steps are carried out. As an example, it may be desired in the supply of stuffed-type products that have a texture that provides a sense of resistance when chewed. In these products the step of preparing the coherent mixture is carried out in such a way that the resulting mixture contains particles of a size that makes them sensorially recognizable as greater than 0.5 mm. In the formulation of products of the type filled with high fat this resistance is often obtained by the incorporation of bark containing fat or other structuring tissues such as chicken skin. The present inventors have achieved the same texture by adjusting agents in products of the type of low calorie sausage by the degree of grinding during mixing to obtain meat of the size defined above and / or adding structure like granulated proteins.

it is an interesting feature of the low calorie spread products prepared in accordance with the present invention that consistency and therefore its spreadability is not substantially affected by low storage temperatures. it is contemplated that this advantageous feature in the first place is a result of the low fat content of the products. In contrast, high fat spreadable meat products tend to become hard and therefore less able to spread when cold, due to the fat hardening.

In the process of preparing traditional high fat meat products it is very critical that the temperature during mixing of the ingredients is kept low, preferably in the range of 0 - 10 ° C in order to obtain a protein emulsion in water and fat. To maintain the temperature in this range it may be necessary to add ice during mixing. However, the present inventors have discovered that the coherent low calorie mixture as defined above can be obtained without the need to take particular precautions for maintaining the temperature in the narrow range mentioned above. Thus, a suitable coherent mixture can be obtained at mixing temperatures in the range 0 - 25 ⁰ C.

In particular embodiments, the process may comprise the addition to the coherent mixture of one or more other ingredients in selected ingredients: vegetable cooking: water-recognizable particles, spice-building agents, sweetener-extenders, curing agents, therefore a mixture of the ingredients by weight, preferably 2 weight.

Vegetables are included as a source of nutrition>: certain types of products such as fish stew or vegetable-colored bread suitable for desired, favorable ingredients such as gelatin flour which include carrageen The choice of the food agent (s) of specific product is from f As an example, but I did not read a thousand being sepa- rated from paprika and fava spices. Other ingredients as desired are cereal extenders, vegetable proteins, agents that increase hydrolyzed taste, oil extract including synthetic or artificial sugars with synthetic or natural tasf, sodium vii nitride. . As a result of the following groups, whether or not cooked or uncooked, which have, in the past, flavor binding agents, preservatives, taste agents,: arne, flavor enhancing agents,: odorants, vitamins, tobacco, and agents 'the meat product results where the additional is in the range of 1 - 15% in

12 wt.%, In particular 4 - 10 wt. On this basis, of onions, taken in a number of meat products> u as taste ingredients e.g. in sausage type, meat pie, n meat. Any vegetable or mixtures will be used. When necessary or: - Do they have water connection characteristics? cereals, polyphosphates, salts, or starch can be added.

? taste and / or spices in the reference type of consumer taste.

flavoring agents may include garlic, celery, parsley, or hummus, parsley, ginger, thyme or additionals that can be added 5 meat (such as cereals, 5-derived, milk-derived); a <as MSâ, vegetable protein / autolized redura plant); natural or sweetening agents, dextrose, sweeteners; coioranc-es agents with amine dyes; smoke; and curing agents as previously suitable include chemical preservatives such as benzoic acid and sorbic acid and bacterial cultures which when added to the coherent mixture produce organic acids such as lactic acid or acetic acid.

In particular low-calorie meat products it may be desirable to add other animal tissue ingredients to the mixture as a flavoring agent. As an example, the addition of liver to a product of the type of sausage or meat pie may be desirable in order to obtain a particularly desirable taste and taste.

The resulting meat product mix can be distributed in suitably sized packaging. These suitable packaging are identical to the packaging used for conventionally prepared meat products, and the selection of the preferred packaging for a particular product according to the invention will be based on general criteria known in the art.

The process may optionally, when desired, include a preservation treatment of the resulting meat product mixture prior to or subsequent to its distribution in packaging, the treatment resulting in an extension of the product's life or the product mixture relative to product mixtures or non-preserved products. Conservation treatment includes heating, freezing, canned food preparation process, irradiation, or curing or smoking process. These treatments can be carried out according to procedures conventionally used in the food industry. In some cases the preservation treatment in a ready-to-eat product, while in other cases the resulting preserved product must be subjected to another cooking process such as immersion in boiling water, frying, grilling, cooking, and treatment in a microwave stove. , before being consumed.

In a particular embodiment the invention provides low-calorie meat products in which the total fat proportion is less than 10% by weight and which essentially have the same taste, texture, water-binding capacity, and appearance as the high fat meat products conventionally prepared and which were prepared according to a process essentially identical to the process of the invention as previously defined.

Since the process as previously described here is suitable for the preparation of a wide range of types of low calorie meat products that essentially have the same or better sensory and technological characteristics as the identical types of high fat meat products. The low calorie meat products of the invention include any type of product for which it is desirable to obtain a low calorie substitute for the conventional high fat product type. Examples of these low-calorie meat products are: sausage-type products, meat loaves, snack meats, breads with meat, fish creams, fish cakes, breads with hamburgers, meat pie and meatballs. However, it should be understood that other types of products can be prepared without departing from the scope and idea of the invention.

preparation process as defined herein results in low calorie meat products that have essentially the same characteristics as the conventional types of water high fat products, and appearance in relation to taste, binding ability

As explained above, the basic composition of the products prepared as defined, when compared to products that have a high fat content, implies several nutritional advantages such as lower metabolizable energy content, reduced fat content, including

Cholesterol, optionally reduced levels of or other additives, e.g. water binding agents or emulsifying agents.

The determinant of the cooking performance which is defined as the difference in weight between the cooked product During the cooking of conventional products, those found for conventional products may also be reduced when water is reduced or omitted.

whether or not cooked, high fat meat there is water, protein, and fat loss, the extent of the gals depends on the stability of the water and fat protein emulsion. In the products according to the invention there will be virtually no fat loss, due to its low content. It has also been shown that water and protein losses in the form of meat jelly are identical to or even less than in high fat meat products the addition of binding agents The high water binding capacity is also reflected in a high degree of stability to repeated freezing and thawing. Established in this context means that the textural characteristics of the products remain invariant and there is no significant dripping of water.

Process for preparing low calorie spreadable meat products

It has been found that the preparation processes for meat products of the type of low calorie sausage, sliced products and hamburgers as defined above were not immediately applicable in the preparation of low calorie meat products for However, it is mandatory spreads that comprise an edible oil. that the incorporation in edible oil low-calorie spreads, the amount of which in the range of 0.5 - 5% by weight, calculated from the products, significantly helps in obtaining a bar capacity r desired.

list »□ p'rOCí-SxiC èf a small

When attempting to prepare low-calorie spreads that comprise an edible oil according to these processes, a coherent mixture as previously defined was not regularly obtained. However, by carrying out other experiments it was e.g. discovered that a coherent liver paste can be obtained when carried out by the following steps: <1> mixing a quantity of edible oil, boiling water and a caseinate to obtain one. soft, stable emulsion, <2? addition of liver as whole livers, a vegetable fat replacement ingredient from a natural unfractionated plant without any preceding grinding and optionally additional ingredients and mixing these ingredients in a pot that has a rotation propellant at the bottom, resulting from the liver rotation and vegetable fat divided into the emulsion of step <11, 03) grinding the mixture resulting from the pass <'2) by passing the mixture through a high speed mill connected to the coarse particle particle ingredient that bottom of the pot of mixing, being passed through the mill by

co application of vacuum to the vessel that has a propellant at the bottom, followed by transferring the coherent low-calorie liver paste mixture to a filling device, the mixture will fill suitable containers and cooking the liver paste, it is noted that this process will also be useful for the preparation of other low-calorie spreadable meat products.

Thus, the vegetable fat replacement ingredient which has the composition and characteristics defined above is a suitable vegetable ingredient in the preparation of spreadable meat products according to the invention. The addition of the vegetable ingredient in the amounts defined below results in spreadable meat products which have the desired structural and sensory qualities including the absence of a tendency for the lipids contained in the product to separate, and a desirable spreadability.

In the present context, the term spreadable meat product designates a product which contains edible meat basically having a creamy consistency which can be rapidly distributed as a continuous layer on e.g. bread by means of a knife. Examples of spreadable meat products are meat pastes which include liver pastes, pates and meat creams. It should be understood that the spreadable meat products basically have a creamy consistency in certain types of pastes and pates.

There are several methods of producing meat spreads in private homes, and it has also been suggested to prepare Danish liver paste (a spread) from the following recipe:

- ρ, ρ

500 g of pork liver 200 g of boiled potatoes 1 c ebo1a

0.4 liters of law 1 egg and 2 white eggs salt and pepper the very small liver, potatoes and onion are cut twice through a meat grinder and salt and pepper are added to the eggs ( shakes) and the milk with stirring and then cooking the resulting mixture for about 1 hour at 170 ° C. However, the industrial production of spreadable meat products requires a certain standardization and simplification of both processes and the variety of ingredients included (ovoí desired as their ingredients) and the cost of their individual and traditional tastes are not usually ingredients. the production of internships is also decisive. In practice, the spreadability of industrially produced meat spreads is normally dependent on the presence of a certain amount of an edible oil. The industrially conventional way of producing spreadable meat products is made from the mixture of several steep ingredients, such as edible oil, water, starch, meat, etc., necessary grinding of the resulting mixture and subjecting the mixture to a preservation or subsequent cooking as cooking.

However, according to the aforementioned, this traditional method does not always result in a satisfactory quality of finished meat products in relation to sensory characteristics and physical structure, and being a disadvantage of edible oil or animal fat originating from meat as defined above, have a tendency to separate or to separate

leaching of the spreadable meat product resulting in the recovery of animal fat and / or oil on the product surface.

According to the present aspect of the invention, low-fat spread products that do not have the above disadvantageous characteristics can be prepared in an economical and very desirable manner when a vegetable ingredient as previously defined is incorporated, and mixing is carried out in two stages, with an initial formation of an edible oil emulsion, water and a protein component, and a subsequent mixture of this, meat emulsion, a vegetable ingredient as defined below, additional water, salt, and other optional ingredients such as will be explained below.

By carrying out the process in this way, an effective incorporation of an edible oil is obtained in order to. exercise its ability to impart the ability to spread substantially without any tendency to uC i (5, P tS a. leaching or separation of the edible oil, and a very economical process is obtained that leads to a highly attractive sensory product.

Thus, in this aspect of the present invention it can be defined in more detail as a process for the preparation of a low calorie spreadable meat product, the said process comprising the following steps:

<1) mixture of an edible oil, water having a temperature of at least 50 ° C, and a protein powder that has a water content of a maximum of 20% by weight, calculated from the protein powder, to obtain of a first mix at. the form of an emulsion, (2) mixing the emulsion from step <1) with lean meat substantially free of fat with its proportion in the range of 20 sides from the product,

8u% by weight, '13 i Vô I 3 is a vegetable fat replacement ingredient comprising dietary fiber and starch in a weight ratio ranging from 1:32 to 1: 1, the proportion of dietary fiber being at least 5% by weight of the dry matter of the vegetable ingredient when determined as a non-starch polysaccharide (CPNA), and the proportion of the starch being at least 50% by weight of the dry matter of the vegetable ingredient, whose vegetable ingredient is an ingredient which is capable of to have or to be made into a homogeneous consistency essentially without sensorially recognizable particles in the spreadable meat product, the amount of said ingredient in the range of 5 - 80% by weight, calculated from the product, water, its proportion being in the range of 10 calculated from the product,

50% by weight,

salt, its proportion in the range 0 - 4% by weight, calculated from the product, and optionally one or more additional ingredients, its total proportion being in the range 1 - 15% by weight, calculated from the product , comprising the emulsion from step (1) at a maximum of 5% by weight of the resulting mixture, and if necessary moags! ii of the resulting mixture to obtain a mixture which comprises even particles currently substantially distributed of meat and vegetable ingredients, in which mixture the meat particles have a maximum diameter of at most 1 cm, (3) optionally mixing other additional ingredients in the mixture resulting from step <2>

C4) optionally distributing the resulting mixture in suitable sized packages, and <5) optionally subjecting the resulting mixture distributed in packages, to a preservation and / or cooking treatment.

15% however,

In App. PJ Np 63-990 it has been suggested the use of an emulsion composition containing edible fats and oils as a substitute ingredient for fats and oils in the preparation of a paste product comprising low-fat meat, the proportion of the composition being in emulsion in the range of 5 - by weight of the product. In the context of the present invention it is important to note that the emulsion step of step Cl) is not added to a substitution ingredient.

but as a me i o in This effect and get gone > present invention is  5% in of range of 2 - 4% in

added in proportions that are at most product, with a preferred proportion in weight. The addition of proportions greater than those stated above will be disadvantageous since it significantly adds the calorie content of the low calorie meat product of the invention.

As an edible oil any fatty acid ester can be used which includes animal fat and fat and vegetable oils which are liquid at room temperature normally found in meat following plants, ie typically in the range of 10 20 ° C, as a vegetable oil which includes sunflower oil,

soy, olive oil, or grape kernel oil, or an animal lipid that has a melting point at or below the previously defined ambient temperatures.

Depending on the tos of meat spread added

3 wt.%, Calculated in the range of 12 wt.% Of total lipid content desired in the products to be prepared, the amount of oil preferably being in the range of 0.3% from the product and most preferably weighing.

In order to obtain an emulsion useful in step <1> it is advantageous to add water at a temperature of not less than 50 ° C, the preferred water temperature being in the range of 70 - 100 ° C. When a pre-cooked vegetable ingredient is used in step <2) the water added in step <1) and in step <. '2> can advantageously be the liquor from the vessel where the vegetable ingredient has been pre-cooked. In a preferred embodiment of the invention the amount of water added to be added in step (1) is in the range of 1 - 3% by weight, calculated from the product. The amount of water that is added in step (1) is preferably in the range of 1 - 3% by weight, calculated from the product.

Powdered proteins that are useful in step (!) Can be any dry food-grade powder of vegetable or animal protein such as caseinates, globins, soy protein, or pea protein. However, an essential requirement for these compositions in relation to their taste and taste is when added in higher quantities as indicated above they do not give an unacceptable taste and taste to the spreadable meat product. In a preferred embodiment of the invention caseinate is used. The amount of protein powder which has a lower water content than 20% by weight that is added in step (1) is preferably in the range of 0.2 - 2% by weight, calculated from the product and more preferably in the range of 0.3 - 1% by weight, calculated from. mixture.

In other low-calorie meat products other than spreadable meat products, it is usually preferred that lean meat essentially free of visible fat is ground. before preparing the coherent mixture. The meat used in the preparation of low-calorie spreads can be added to the mixture with the emulsion from step <1) in the form of pieces or in uniform mass. These pieces of meat or the uniform dough are usually supplied in the food industry when specific cuts of meat are prepared. Typically these cuts of meat have a larger diameter in the range, 5 - 15 cm. In addition, a piece of meat in the present context can be a whole piece of an edible rest such as an entire liver or an entire kidney.

In step (2) of the process for preparing a low-calorie spreadable meat product according to the present invention the emulsion from step <1> and the meat, the vegetable ingredient, the additional water, the salt and optionally a or more other ingredients are mixed and if necessary the resulting mixture is milled to obtain a mixture which comprises substantially eventually distributed particles of meat and vegetable ingredients, in the mixture of which the meat particles have a maximum diameter of at most 1 cm.

In a particular embodiment of the process, as a mixture is obtained for the preparation of the cylindrical emul õ-SlO ΠΙ_ · ίίΥϊΥϊ that has a bottom part in the conical shape supplied with a two-bladed rotor propeller with the blunt ends and subsequently mixing the emulsion with the meat and the vegetable ingredient as an overall uniform mass such as whole pork livers or whole vegetables such as whole cooked potatoes, additional water, salt and optionally one or more additional ingredients. The rotation of the propellant results in a partial grinding of the meat and / or the vegetable ingredient into coarse particles with the dimensions defined above.

The above resulting mixture can, if desired, be further milled by milling which in a preferred embodiment is carried out by passing the resulting mixture through a milling device suitable for obtaining finely ground meat product mix. In a preferred embodiment of the invention a mixture of low calorie spreadable meat product is passed through a high speed mill which has a plate with 3 mm openings, the mill of which is connected to the conical bottom part of the vessel being the passage made by applying a vacuum connected to the vessel. It should be understood that the grinding in cylindrical form, the fine particle mill can be obtained by dissecting a grinding device that has a plate with openings that have a diameter of less than 3 mm.

Optionally, other ingredients selected from the group as previously defined can be added to the previous spreadable meat product mixture to obtain particular mixtures for specific types of meat products.

In the subsequent subsequent optional steps, the mixture of the low calorie spreadable meat product can be distributed in suitable sized packaging as defined above and subjected to a cooking and / or preserving treatment selected from the treatment defined above.

with

In another aspect, the present invention relates to a spreadable meat product prepared according to the process as previously defined. A typical example of such products is meat paste including liver paste. In the present context, a spreadable meat paste product is understood to mean a meat product that has a paste-like consistency and does not contain visually recognizable particles. Liver paste products can contain any type of meat originating from edible mammals, poultry or fish that include liver. Meat products other than liver for spread are often referred to as meat spreads ”. Other interesting examples of spreadable meat products are the so-called pat-és, whose term is generally used to describe spreadable meat products as a base comprising a paste-like meat product mixture where one or more other particular additional ingredients, typically having a particle size in the range of 0.5 - 10 mm have been added and which particles in the final spread can be visually recognizable. Examples of such other particular additional ingredients are ground vegetables, ground meat and ground fruits that include nuts.

animate

In another embodiment of the invention there is provided a process for the preparation of a low calorie meat product in which the resulting product is a pet food and according to this process lean meat mixes in the proportions defined above - results in a low calorie pet food product that has a fat content that is at most 10% by weight, preferably more preferably at most 4% by weight, even more preferably at most 3%, most preferably not more than 2% by weight and in particular not more than 1.5% by weight. U

7% by weight, more preferably a maximum of 5% by weight, lean is preferably selected from low cost and leftover stalks, the lean carcasses of fish and = «= <= Hnméctírac. cs. nreSÍnt ingredient of cari from killing products: fish industry such as blood, genital intestines, carcasses of lean fish and poultry, or organ

Pi epiratór ios

on one other to 5pfc? C a product d and meat in prepared from wake up with product is a P od odu re- process of sec ctqern what

low calorie as defined herein and with a process as defined herein whose dratable, dry that has been dried by an ion results in any substantial coagulation of the meat protein, such as freeze drying.

The machinery, equipment, and osutensilios that can be appropriately applied in the process defined herein are the same as those conveniently used in the preparation of meat products and this machinery, equipment, and utensils are per se by persons skilled in the art. In Example 16, several details regarding machinery, equipment, and UFCs are mentioned can be illustrative in relation to this aspect of the present invention.

DETAILED CONNECTIONS The invention is further illustrated by the following examples.

•. I ·

EXAMPLE 1

Preparation of stuffed meat products for dogs

For sausage-type meat products for hot dogs the following ingredient formulation has been prepared:

Lean pork where all the fat

visible has been removed 7, OOO Kg Boiled and peeled Eíintje potatoes 3,000 Kg Wheat flour 0.400 Kg Make it ba. ok 0.400 Kg Water on ice <3Kg of crushed ice in 2 L of Water) 5,000 Kg Curing salt <0.56% sodium nitrite) 0.140 kg Common salt 0.140 kg Dry skimmed milk 0.500 Kg Phosphate 0.050 kg Spice 0.040 kg

The chilled meat around a plate of minced pork openings, were

PQ P C O and potatoes by silks, cooked were P. ° C and ground sepa. 'again the tra. you see; on one of 3 mm in a small of car ne. 4 kg of beef tran checked for a m i s tu r adopte at 1 ca

speed and the meat was further milled by operating the high speed mill three times inland followed by the addition of phosphate, half of the combined curing salt and common salt, and half of the cold water. The operation of the high speed mill was then continued until the. meat was devoid of all water. after skimmed milk powder, a. wheat flour, and the

- £ .9 f a. ba t-a ta ta f o r a m ad ici onad »:

together with.

half of ice water, even water lean pork meat high speed mill was operated on ice was removed from the mixture. The 3 kg of gold was added to the mixture and milling was continued until the temperature increased to 10 ° C.

Finally, the condiment ingredients (celery salt, white pepper, club, paprika, and cardamom) were added together with the boiled potatoes. The high speed mill was then operated until a spreadable mixture was formed with a smooth coherent texture at that stage the internal temperature was. about 14 - 16 ° C.

The resulting stuffed-type mixture was then transferred to a stuffed-type product filler and stored in boxes. The stored stuffed type products were subsequently dried and smoke cured at a temperature of 80 ° C for about 30 minutes, followed by cooking in a water bath having a temperature of about 80 ° C for about 10 minutes. After cooking, the stuffed products were allowed to air dry and packed in plastic foil bags that were evacuated.

In stuffed type products for hot dogs, the composition and ingredient was □ equal (w / w). lean pork 24.1%, boiled peeled potatoes 18.1%, mare, on ice 30.0%, dry skimmed milk powder 3.0%, wheat flour 2.4%, potato flour 2.4 % condiments and spices 0.23%, and salt (including sodium nitrite) 1.7%. Accordingly, the mixture of base ingredients (lean meat, added water, and fat replacement ingredient, i.e. cooked peeled potatoes) constitutes a total of 31.3% and the additional ingredients 8.1%.

The overall energy content of the sausage-type product for hot dogs was 407 KJ per 100 g. The distribution of the main ingredients that generate energy was as follows (% w / w); protein 10.7; carbohydrates 3.0; and fat 1.3. The low fat content indicated in the filled type products according to the present invention implies that the relative contribution of the fat content to the overall energy content was only 18%.

hot dogs preparation the replacement ingredient of

The sausage-type products were subjected to sensory testing by a consumer panel comprising 42 subjects selected at random who were asked to relate the taste, texture and appearance of the sausage-type products to hot dogs against the sausage-type products. for conventionally where no fat was included and where the meat was pork cuts with a very high fat content. The panel was instructed to classify the following characteristics; <a> taste, Cb) texture, <c> appearance, and <d> general impulsion according to the following hedbnia scale, significantly lower (Ϊ), lower <2>, slightly lower <3), equal to the reference sample (4), they get better (5), better to), and significantly better (7). The figures in parentsses indicate the stuffed type products were subjected to sensory testing by a consumer panel that comprises 42 randomly selected subjects who were asked to relate the taste, texture and appearance of the stuffed type products to hot dogs against the sausage type products for conventionally prepared hot dogs in which no fat-substituting ingredients were included and in which the meat was pork cuts with a very high fat content. The panel was instructed to classify the following characteristics;

eri3 * icas taste, (b) texture, (c) appearance, and td) impulsion generates according to c οι »the hedon scale follows as follows: si gn ific anente i i π feri or <1), inferior (. 2), slightly lower 03), equal to the reference sample (4), slightly better 05), better (6), and significantly better <7). Figures in parentheses indicate values of numerical transformation for qualitative relations, whose values were used in the statistical analysis of differences. For these analyzes, mean values and standard error of the mean were calculated and the data subjected to a t-Student parameter test.

The main composition of the filled control type products was as follows, 'energy content Í180 KJ / 100 g, protein 13X · by weight, carbohydrates 3x * by weight, and fat 24x · by weight. Before the test, both types of sausages were heated for a few minutes by immersing them in boiling water to obtain an appropriate food temperature.

The consumer test panel was unable to distinguish between sausage-type products for hot dogs prepared according to the invention and sausage-type products for hot dogs that contain high fat conventionally prepared in terms of taste, texture, or appearance. was going.

The test was repeated after the filled type products had been fried and thawed 3 times. Even after this treatment, there were no detectable differences between low-calorie filled products and high-fat filled control products in relation to the previous parameters. This indicates inter alia that the water-binding capacity of the formulation of sausage-type products for low-fat dogs is dependent on

- 72 stuffed type products for fat hot dogs

1 conventional and conventional.

EXAMPLE

Preparation of sausage-type products for grilling

For products of the filled type for grilling the following ingredient formulation has been prepared:

Pork where all visible fats were removed

Potatoes '' Bintje boiled, peeled

Cure salt (0.56% sodium nitrite)

Sa1 as common

Water on ice (1.4 kg of crushed ice in 0.6 1 of water)

Dry skimmed milk

Phosphate

White pepper

Club

Ginger

Cilantro

3,500 Kg 1,500 Kg 0.030 Kg 0.050 Kg 2,000 Kg 0. 250 Kg 0.035 Kg 0.010 Kg 0.002 Kg 0 ₁ 002 V.-. · '· => 0.002 Kg

The preparation process was essentially the same as that described in Example 1. In the products of the filled type for grilling, the ingredient composition was as follows: pork 47.1%, boiled potatoes 20.2%, water on ice 26.3 %, dry skimmed milk powder 3.4%, salt including sodium nitrite 1.3%, phosphate 0.5%, and flavoring agents and spices 0.22%. Accordingly, the ingredients of the base mixture comprise a total of 96.0% and additives in addition to 4.0%.

The total energy content of:

Finished grilling was 364 KJ per 100 g of the main energy sources (<% w / w): protein 12,6, 'carbohydrates 6.0 of the stuffed type The distribution was as follows *, v, and goroura 1,4.

Thus, the relative contribution of the fat content to the overall energy content was only 14%.

Products of the filled type for grilling were tested by a consumer panel as described in Example 1, and the test panel was not able to distinguish between the products of the filled type according to the invention and the products of the filled type for grilling prepared conventionally. which have a high fat content or water. no imoiac-manesc-and then oa. preparation or after the stuffed type products have been frozen and thawed three times.

EXAMPLE 3

Preparation of meat for snack

A low calorie snack meat test batch was prepared in which the conventional pork abdominal fat fringe ingredient was replaced with peeled boiled potatoes. As a reference product a batch of meat for snack without cooked potatoes but containing fat fringes was prepared. The ingredient formulations are as listed a. following (all listed amounts are in% w / w):

Lo te Tes you Lot of Fef 8 r emphasis Leg meat from lean pig 9,000 Kg (. 45; O%) 9,000 K's <; 45.0%> Fat bangs 6,000 Kg <30.0%) E'í5. t cí tci 3 C '-'Ξ X dc.S t p8χ ONLY-53 &, 000 Kg (30.0%) - Healing salt 0.340 Kg <1.7%) 0.300 Kg / · »C-y ·. ·. X} z Common salt - 0.240 Kg <1.2%> Ice water 4,350 Kg (21.8%) 4 í C 4 * +> x · _ ’· * + í. ··· _ (. 20.8%) Fos to 0.100 Kg (. 0.5%) 0.100 Kg <o, 5% Sugar 0.200 Kg <1.0%) 0.200 Kg (. 1.0% Na ascorbate 0.008 Kg C 0.03%) Total 20,000 Kg C100.0% ) 20,000 Kg <100.0%)

The opinion of the previous formulations that the low calorie meat test batch contained only 1.7% curing salt while the reference product had a total salt content of 2.7%. In addition, the test lot did not contain any anti-oxidant agent (Na ascorbate). The ingredients omitted from the test batch were weighted with water.

ibs t i tu i of po r quant i cities

As a first step in the preparation of carcass batches, pork leg meat was cured for 24 hours by adding 180 g of curing leaves <2% by weight) followed by milling through a plate that has openings of 5 mm. Net meat was transferred to a high speed mixer and the phosphate and the remaining salt were added. The resulting mixture was further milled by operating a mixer for 80

seconds at 1400 rpm during 1/4 of ice water was added. After stopping the mixer, the sugar and the cooked mozzarella oatatas were removed at - θΟ (test batch) or fat fringes ground at 5 ° C (reference batch) were added after which the mixer was operated at 2800 rpm for 60 minutes. seconds during which 2/4 of ice water was added. Subsequently, half of the remaining meat was added and the mixer was operated

2800 rpm for. 120 seconds while 1/4 of the ice water was added, they had an initial temperature of every 5 ° C. The final temperature of the resulting luncheon mixture was 14 ° C. This moderate increase in temperature is achieved by using a mixture of ice and water.

The stuffing meat was transferred to a filling machine from which the mixture was filled with cans that support 460 g and which have a diameter of 72 mm. After sealing the cans, they were self-pressed for 70 minutes at a pressure of 2.1 bars (121.6 ° C) followed by cooling in cold water.

Us xotes resultances of meats for yunene in xata were subjected to chemical analysis by methods known per se and the content of tocan energy and its reaxtxed compounds of carbohydrates, protein and fat from these data :

pray calculated · on the basis

- 76 TABLE 1

Compositions of meat batches for snack (% w / w) and their contents in sand

Lot Test%%. of total energy

Reference Lot%% of energy

C a r bo-h i dr a tos 5.4 Protein 3.3

Fat. 4.3 u ^- - ne rgi a. To such,

KJ per 100 g 42 '

21.6

33.4

1.2

11.8

21.3

1065

1.3

The total energy content of low-calorie luncheon meat products was only about 40% of that of the reference product. In this last meat product, the high fat content contributes 77.3% of the total energy content, whereas in the test product the fat content contributes only 33%.

The sensory quality of the low-fat luncheon meat product relative to the conventional reference product was tested as defined in Example 1. The results of the sensory assays are shown in the following table.

-j ~ r

TABLE 2

low calorie which comprises 30% in Weight in peeled boiled potatoes when compared with at C S P S C ΐ · £? F i S ΐ-1 C dc? CS PPtO Ρο.ϊ'ό. Isiicho ΘΠι lst-S prepare r the da C OIT / ίζΠC λ ΟΠ5 2 ΓποΠ tfi COHtêfi) x-1 j · Σ * Χ · θπ) ΡΘ3ϋ dc? AIO r du V ¹ sec

N data average Meaningless Qos to 41 4.02 1.57 ns Texture 41 3.35 1.45 ns Appearance 41 3.51 1.43 * Overall impression 41 3.93 1.42 ns

N; Number of subjects in the panel

SEN; Standard error of the mean • t p <0.05 Τ'ΐ p <0.01

Not statistically different p <0.001 in general data from the sensory panel rate the quality of the meat for the test snack as identical or slightly lower than the reference product. However, no statistically significant differences were found in taste, texture and overall impression.

As an indication of the emulsion stability of meat mixes for snacking, the release of meat jelly and fat after self-pressing of the cans was measured by scraping all the separate layers of fat and meat jelly, respectively which were recovered from the top. after self-pressing, followed by the weighing of these layers and their proportion in relation to the total weight of the products. In meat cans for low calorie snack 4.2% by weight of meat jelly measurable fat p c? 3 of.

were recovered and there was no release of However, in the reference product 8.3% in meat jelly and 0.6% in fat weight were collected. Based on these data the stability of the meat emulsion for low fat snack seems to be higher than the conventional high fat reference product. This finding is surprising when it is taken into account that the salt content of the test product is about 40% lower than that of the reference snack meat product.

EXAMPLE 4

Preparation of beefburger pies

A test batch of low-calorie beefburger pies and a reference batch of pies that have a fat content of 20.5% have been prepared, the ingredient formulations for the two batches are as follows:

Ε Π «P 3. * j S 3 Tes t-fcr Eíupc * OS. 3 Cjc? Reference Beef, 5% fat 13,734 Kg (63.0%) Car ne de vac a, 24% fat. - 17,332 K : g (83.7%) Boiled potatoes p £ 1 HC3.3 4,138 Kg (20.7%) - Water / ice 2,068 Kg (10.3%) 2,068 Kg (10.3%)

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at a temperature of 5 ° C, were ground separately through a plate that has 3 mm openings. For the preparation of low calorie pies, low fat beef and ground boiled potatoes were mixed in a meat mixer at 20 rpm for 5 minutes, during which water with melted ice was added. The temperature after mixing was about -4 ° C. Pies <82.85 g) were formed in a

L-i · 'formador * max oe papaoa.s and subsequent frozen and emoaladas in a box.

card

The batches resulting from hamburger pies were subjected to chemical analysis for their carbohydrate, protein and fat content by methods known per se and the total energy levels and their contributions to carbohydrates, protein and fat were calculated on based on these analytical data TABLE 3

Compositions <% w / w) of empac batches and their hamburger energy content

Test Lot Reference Lot%% energy%% · total total energy

Ca r bo-h i d ra tos 8.0 0.6 0.9 Protein 15; 6 57.9 16.0 26.5 0 o r d u r a , -5 34.1 20.5 72.6

Energy toatax,

481 1098

KJ poe 100 g

The total energy content was reduced in low calorie pies when compared to the conventional reference product by about 55%. In addition to <

c the contribution of fat to the total energy content in the test batch of pies was only 34.1% while the corresponding value in the reference batch was as high as 72.6%.

The beefburger pies were thawed at room temperature and subsequently fried in a conventional manner in a saucepan until they are fully prepared for the sensor quality test by a consumer panel essentially in accordance with the procedure described above. The results of the sensory classification were summarized below:

SI

TABLE 4

Sensory characteristics of low-calorie beef haroburger pies comprising 20.7% by weight of cooked boiled potatoes compared to the characteristics of conventionally prepared hamburger pies containing 20.5% fat

N Data average WITHOUT S : i gn i f i c ed Like 41 5, 15 1.54 Texture 41 5, 15 1.33 Appearance 41 5.00 1, 15 General Impession 40 4, SS 1.38 ***

N »Number of subjects in the panel

SEM: Standard error of mean ns: Not statistically different: £. £ p <0.01 p <0.001

In general, the low calorie beefburger pies were considered superior to the sensory risks; by the test panel as being slightly reference product for all classified features. All differences found were statistically significant at a level of 0.1%.

EXAMPLE 5

Preparation of low calorie chicken pie

A test batch of a calorie chicken pot pie that comprises '24.4% of peeled boiled potatoes was prepared. The characteristics of this meat product were compared to those of a conventional reference batch of chicken pot pie which contains about 22% by weight of fat. The ingredient formulations for the two batches of chicken pot pie were as follows:

Test Lot

Reference Lot

Chicken meat, cooked

Pe1e de ga1i nha Ba ta tas c oz ed, pe1

Pork fat fringes

Pork leg meat

Boiling water Skimmed milk powder Sa1 with common Dried onions Glucose Wood Olive oil White pepper Mixture of specials Maritza fotal

4,522 Kg <22.6%) 3, 130 Kg <15.7%) 4.870 Kg <24.4%)

2,782 Kg <13.9%) 3,478 Kg <17.4%) 0.348 kg <1.7%) 0.244 kg <1.2%) 0.052 kg <0.3%) 0.034 kg <0.2%) 0.348 kg <1.7%) 0.112 kg <0.6%) 0.010 kg <0.05%) 0.070 kg <0.4%) 10,000 Kg <100%)

4,262 Kg <21 , 3%) 3, 130 Kg <15 , 7%) 4.870 Kg <24 , 4%) 2,782 Kg <13 , 9%) 3,478 Kg <17 , 4%) 0.348 Kg <1, 7%) 0.400 Kg <2, 0%) 0.100 Kg <0, 5%) 0.034 Kg <0, 2% ) 0.348 Kg <1, 7%) 0.122 Kg <0, 6%) 0.016 Kg <0, 08%) 0. 120 Kg <0, 6%) 20,000 Kg <100%)

It appears that the amounts of salt and spices have been significantly reduced in the formulation of low calorie chicken pot pie.

batch of low calorie chicken pot pie was prepared by the following method: The pork leg meat was ground through a plate that has 3 mm openings. The chicken skin and peeled potatoes were cooked for 20 minutes just before use and transfer while still hot to a preheated high speed mill. After the addition of the following ingredients: dry skimmed milk, common salt, dried onions, glucose, wood and white pepper, the mill was operated twice from the inside while the blade was moved at 2800 rpm. Following this operation, boiling water was added and the mill still operated for about SO seconds. As the next step the pork leg meat, olives and the maritza spice mixture were added to the resulting one reached a temperature, of buid in foil trays. Finally, the full trays placed in a water bath; followed by cooling to 5 ° C

mill operation from a1 ta veloci - ; inside. The mis tura of θΠίΡο. dCâtO • about 50 ^C C was d i s t r i - aluminum each one with 200 g. sites were cooked ados While 180 ° C for about of 45 minutes

The reference batch was prepared in essentially the same way, however the boiled potatoes were ground and replaced by the same amount of identical fat fringes.

a 1 line resulting were if in re1 action to their energy main, i.e. contents power total

From lots of pot pie analyzed by known methods are contents of ingredients that originate carbohydrates, protein and fat. Batch contents and their relative contributions. carbohydrates, protein and fat were calculated according to these analytical data. The resulting data are summarized below;

TABLE 5

Compositions of chicken pot pie batches and their energy content

! _ % .ote Test % power I'm ok 1 Lot % · of reference % power total Ca rbo-hi dra tos 5.7 ι ** f ~ 7 1.9 2.7 Protéi in 15, 1 41.0 16, 1 24.3 Fat 7.5 44.3 21.3 72.4 Total Energy, KJ per 100 g 670 1173

total energy content of the chicken pot pie batch in which the pork fat was replaced with an equal amount of cooked potatoes was reduced by about 43% · compared to the reference pot pie batch.

low calorie chicken pot pie test batch and the reference batch were subjected to the test of their sensory gualities according to the procedure described previously. The results of these sensory data are summarized in Table 6 below:

sensory effects of the gelinna pie that contains 24.4% by weight of potatoes when compared to the conventionally prepared chicken characteristics

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TABLE 6

Ca rac te r i s t i c b a b e n e n e n e n e n e n e n e n e n e n e n e n e n e n e n e ries naked from the empadão containing 21.3% by weight of fat

N Mean data SEM Meaning

Like 41 4.33 1.64 Texture 41 4.61 1.67 * Appearance 41 4.63 1.22 *** General Impression 41 4.36 1.33

N: Number of subjects in the panel f p < 0.05 WITHOUT: Mean standard error jcf p < 0.01 ns: Not statistically different 0.001

For all the characteristic features of the low chicken pie, the best ones in the pie of the identified differences were all and the sensory tests tested by the calories were considered the reference line. As statistically significant EXAMPLE 6

C 1 fi

Preparation of fish meatballs

A low calorie test batch and a conventional reference batch of meatballs and fish

following ingredient formulations have been prepared!

Test Lot Reference Lot

Cod fillet Lard Boiled potatoes, naked 11.704 3,902 Kg Kg <p „q. P,% ) 11,852 Kg 4,000 Kg <59.3%) <20.0%) <19.5%) Bread fragments 1,114 Kg <.5.6%) 1.008 Kg <5.0%) Whole eggs 1,338 Kg <6.7%) 1. 136 Kg <5.7%) Mineral water 1,114 Kg <5.6%) 1, 104 Kg <5.5%) Wheat flour 0.480 Kg <2.5%) i \ A t * + - '* J Kg <2.5%) Sa1 as common 0.804 Kg <1.5%) 0.342 Kg <1.7%) White pepper 0 036 Kg <0.2%) 0.06-8 Kg <0.3%)

The two batches prepared through prc and peeled boiled potatoes about dc

4 ° C

• pei eye x and were Fillets of codfish am mo í das separately- 3 mm. The filets a little boy High bread with sa 1 and operated on 2800 rpm

through a plate with 3 mm openings. The ground cod were transferred to speed together with the pepper fragments. The high-speed windmill was used five times inside. After stopping the mill the whole eggs were added followed by operating the mill at 2800 rpm for 30 seconds. Subsequently, the mill was operated at low speed (<1400 rpm) for 30 seconds during which mineral water was added, and then the mill was operated stopped. mixing during a F i na 1 min, resulting another period of 30 seconds at 2BOO rpm and the ground boiled potatoes were added è and the mill was operated at 2800 rpm for 80

- 87 seconds. The resulting fish cake mixture, which had a final temperature of 4 ° C, was transferred to a pot pie maker and formed therein the subsequently fried fish meatballs in vegetable oil and followed by cooking margarine about 160 ° C for 5 minutes in an oven at about 220 ° C for about 15 minutes when the core temperature reached 92 ° C.

The resulting two batches of fish cake meatballs were analyzed by methods known per se for their carbohydrate, protein and fat content. The total energy content in fish cake meatballs and their relative contributions to previous levels of carbohydrate, protein and fat were calculated based on these data. The results are shown below, ’

TABLE 7

Compositions of lots of meatball s of ox the pe i xe (% w / w) and its contents in energy Lot of test Lot of Reference %% of energy • y * v Λ »Λ» of energy total I'm ok 1 Ca r bo-h i d r a tos 9.6 26.7 ç ·"* } Λ— 9.7 Protein 14.9 44.2 15.1 24.9 Cordura A £ **> 29, 1 18.6 65.6 Total Energy, KJ per 100 g 61 1 i 110 s

The total energy content of low-calorie fish cake meatballs has been reduced to about 45% compared to the reference batch containing banba.

The sensory quality of low-calorie fish meatballs was rated by a consumer panel as described in the previous examples. The results of these sensory classifications are summarized in Table 8 below:

TABLE 8

Sensory characteristics of low-calorie fish cake meatballs that contain 13.5% by weight of peeled cooked potatoes when compared to the characteristics of conventionally prepared fish meatballs that contain 18.6% by weight of fat

N Data average WITHOUT Meaning Like 42 4.14 1.74 ns texture 4.33 1.51 ns Appearance 42 4.55 1.33 * Print < Gerai 42 4.64 1.48

$ P <0.05

N; Number of subjects in the panel

SEM: Standard error of mean ns: Not statistically different

P <0.01 P <0.001

For all sensory characteristics the test panel found the low calorie fish cake meatballs to be slightly better than the meatballs in the batch of

reference. For appearance and general impression, the differences in favor of the test product were statistically significant.

EXfcMPLO-, 7

Emulsion stability of low-calorie stuffed products comprising different proportions of cooked potatoes

Four test batches of low calorie stuffed products that comprise various proportions <% w / w) of peeled cooked potatoes, ie 40%, 30%, 20% and 10%, respectively were prepared essentially as described in Example 1. At the same time 4 corresponding reference batches of stuffed type products were prepared, in which the cooked potatoes were replaced by exactly the same proportions of fat fringes as the pork belly, all test batches as well as all reference batches that comprise how another ingredient of lean pork in the form of pork leg meat from which substantially all visible fat has been removed. Their proportion was proportionally increased with decreasing proportions of either cooked potatoes (test batches) or fat fringes (reference batches).

The following are the ingredient formulations for the test batch comprising 40% by weight of cooked potatoes and for the corresponding reference batch comprising 40% by weight of pieces of fat:

Lot test Lot of Re ference Leg meat from pig 5.458 kg ¢ 27.3%) 5.342 kg Ç 26.7%) Boiled potatoes, steps 8,000 Kg <40.0%) - Fat bangs ds pig - 3,000 Kg <; 40.0%) Cool water 5.382 kg <26.3%) 5.832 kg C 26.3%) Skimmed milk in powder 0.672 kg <3.4%) 0.672 kg C 3.4%) Healing salt 0,200 Kg <1.0%) 0,200 Kg (1.0%) Sa1 as common 0.150 Kg <0, S '%) 0.240 Kg C. 1.2%) Phosphate 0.034 kg C 0.5%) 0.094 kg f 0.5%) White pepper 0.026 kg (0.1%) 0.040 kg (0.2%) Club 0.006 Kg 0.03%) 0.010 kg ¢ 0.05%) Ginger 0.006 Kg 0.03%) 0.010 kg c 'o, 05%) Coriander seed 0.006 Kg ¢ 0.03%) 0.010 kg 0.0 5%) The amounts of salt of cure for am i water i s both of us

batches, while the amounts of common salt and spice ingredients have been reduced in the batch of the low calorie filled product. In the previous formulations for, the test batch the omitted weight of the previous ingredients that were reduced was replaced by the corresponding additional weight of pork leg meat (.0, -58o Kg). In the remaining formulations of this Example, all ingredients other than pork leg meat, cooked potatoes and pieces of fat are those indicated in the previous formulations.

Γ odo «same way:

the batches were prepared substantially from the As an initial step the meat of

Ieed gives i r c o e 3 = i dish what la pa. r a one half of

salt. The mill was then operated at 2800 rpm for 60 seconds during which half of ice water was added. The mill was stopped and subsequently operated at 1400 rpm for 30 seconds during which dry skimmed milk powder and a. remaining ice water was added and the mill operated for another 30 seconds at 2800 rpm and stopped. The remaining half of the meat and salt was added followed by operating the mill for 30 seconds at 2800 rpm. After the mill stopped, the boiled ground potatoes (.'lot-es test) or the pig fat fringes (reference batches) were added to the mixture together with the spice ingredients and the mill operated for 60 seconds at 2800 rpm for obtaining mixtures of finished sausage-type products. When added to the cooked meat and pieces of fat, they had a temperature of about 5 ° C, and the temperature of the finished sausage mixtures was 12 - 14 ° C.

The mixtures of the filled type products were transferred to a filled type product filler and stored in 22 mm collagen boxes. The stuffed type products stored thus obtained were subsequently subjected to a cooking and smoking treatment that includes the following steps;

Maturation

Drying

Smoke Treatment Cooking Cooling minutes / 50 ° C / 75% RH minutes / 60 ° C / 65% RH minutes / 75 ° C / 65% RH minutes / 85 ° C (water bath) minutes / 8 ° C (spray water)

Finally, the stuffed-like products were dried and cooled still in a cooled room and vacuum-packed in a plastic sheet.

The test batches and reference batches described have been tested for their emulsion stability according to two different procedures which are generally used in the industry:

(1) Determination of weight loss during cooking

The stuffed products were weighed immediately before cooking (initial weight). The cooking was done in a conventional homemade manner by frying in a saucepan using a moderate amount of heated and melted margarine. When the stuffed products were cooked, their weight was determined again (cooking weight). The weight reduction (starting weight - cooking weight) was calculated as a percentage of the starting weight. The results are shown in Table 5 below.

(2) Determination of the release of meat and fat jelly during self-pressing

Before storing the mixture o the product o the type freshly prepared in boxes a quantity of roi

q.-; - filling cans that support 40o g and subsequently self-pressing as described in Example 4. The quantities of meat and fat jelly that were collected at the top were measured as described in Example 3. The results expressed as percentages of initial weight of the product mixes filled type are summarized in Table 3 below:

TABLE 3

Indications of emulsion stability as determined by weight loss when cooking meat and fat jelly during self-pressing

Proportion of weight loss baked / cooking potatoes, Release of fat, % w / w Release jelly of meat, % w / w fat fringes% p / p 40. Party batch 6.5 Q í 0 4.5 40. Reference Lot 6, 1 3.6 ‘ 21.1 30. East lot 6.3 0.0 c c 30. Reference Lot c o 0.0 5, 1 20. East lot 7.0 0.0 4 _} · J 20. Reference Lot 6.2 0.0 4.5 1 O. Lo ΐ, -θ 1 O to t-θ 5.1 0.0 5.7 10. Reference Lot ND 0.0 5.7

From these results, the stability of the filled emulsion type in the reference batch comprising fat fringes was significantly unmatched in all other Test batches. In the proportions of

It appears from the products of 40% by weight of relative to

I

30% by weight or less of cooked potatoes and gorduser fringes is the reference, respectively, the emulsion stability seems to be the same for the test batches and for the batches at the same level of proportion of cooked potatoes / fat fringes, and also at its different levels.

EXAMPLE 8 Effect of the proportions of salt, phosphate, skimmed-milk powder and wheat flour on the emulsion stability in mixtures of filled-type products! Three different test batches of low-calorie filled products that comprise various proportions of low-calorie ingredients. binding of water, salt, phosphates, skimmed-milk powder and wheat flour and various proportions of specisriss and taste ingredients were prepared substantially according to the procedure described in Example 7. Concurrently, three reference batches of products from the sausage type were prepared which had the same ingredient formulations as the test batches except that the peeled boiled potatoes were replaced by pork fat fringes and the amounts of spices and taste ingredients were about 3 times greater.

The three test lots had the following ingredient formulations:

% w / w of Lot 1 ί ** θ * j ίβΠ Lot 2 you in! Lot 3 P leg meat o r c o mag r a '29, S • 7 »o o 29.3 Ice water 30.0 30.0 30, 0 Peeled potatoes coz gone 30.0 35.0 33.0 Fat bangs Pork 0.0 0 j 0 0.0 Come out of healing 2.2 1 / '· j 1.0 Phosphate 0.5 0.25 0, 0 Dry skimmed milk 4.0 2.0 0, 0 Trgo flour r <c - ·> · _ · 1.75 01 0 Spices / Agents from gos to 0.2 0, 1 0.05

>

white pepper, club, coriander seed.

Reference batches corresponding to the following ingredient formulations!

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% w / w of ingredient and eni; Lot 1 Lot 2 Lot 3 Lean pork leg meat 29.3 ♦> Q C 23.8 Frosted water 30.0 3Q _t 0 30.0 0.05 cooked ba ted ba 0.0 0.0 Pork fat fringes 30.0 35.0 33.0 Healing salt 2.0 1.0 1.0 Phosphate to 0.5 0.25 0.0 Dry skimmed milk 4.0 2.0 0.0 T r i go fa ry 3.5 1.75 0.0 .φ. i Spices / Taste Agents '' 0.7 0.35 0.02

$) white pepper, club, coriander seed.

The previous test and reference batches were tested for their emulsion stabilization according to the procedure for determining the release of meat and fat jelly as described in

Example 7.

Uses of these measures are summarized below:

TABLE 10

Indications of emulsion stability as determined by the release of meat and fat jelly during self-pressing

Test batch products Liberation of of fat % w / w Ds release jelly meat% w / w L. i be r ta tion fotal % w / w type stuffed Lo te í crzã ί · θ 1 0.0 0, 4 0.4 Lot Reference to 1 0.0 1.4 1.4 Lot Tes te 2 0.0 9, 1 9, 1 Lot Reference to 2 0.0 9, 1 3, 1 Lo te party 3 0.0 23.5 Ç x- ~; · - ' Lot Reference to 3 8.7 32.2 40, 9

It appears that a decrease in the amounts of water-binding ingredients in the test batches as well as in the reference batches resulted in a decrease in stability in mixtures of the filled type products. However, the decrease in stability was constantly greater in the reference batches when compared to the stability of the corresponding test batches. Therefore, it can be concluded that replacing fat in products of the filled type with an equal amount of cooked peeled potatoes improves the stability of the emulsion even when the water binding ingredients that are traditionally used in the industry are omitted. These results clearly indicate that the vegetable fat replacement ingredient has significant water-binding capacity.

of stuffed type products that comprise fat replacement ingredients their stability characteristics

EXAMPLE 3

Preparing different vegetables and emulsions

Three batches of calorie products were prepared using vegetable fat replacement ingredients. Lot 1 comprised 33.0% w / w of potatoes lot 2 comprised 33.0% w / w of potato pulp left with substantially all of the low-grade starch the same proportion as the three out of the three cooked pieces. ;

, i.e. the material was washed and the remaining material was drained; batch a suspension which comprised 2.6% 1-3.2% by weight of potato starch 73.2% by weight of general tap water <% w / w) is indicated below comprised 33.0% w / p of by weight of potato fibers, available according to size and

The ingredient formulation

Lean pork leg meat

Frosted water

Vegetable fat replacement ingredient • Healing salt .30.0

Spices / Taste Agents

1.0 0.05

*) white pepper, club, ginger, coriander seed.

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The batches were prepared essentially as.-4 == (--.--: ^ in Example -3.

All three Biistures batches of filled type products have been tested for

SL-iôS characteristics of emulsion stability by determining the release of meat and fat jelly after self-pressing as previously described. The results of these tests are summarized in the

Table 11 below;

PAINTING

Product indications for different carcinogenicity and emulsion stability of low calorie stuffed mixtures with fat-substituted fat derived from potato as determined by the release of fat jelly during self-pressing

Tested batch of Release Liberation Liberation brand products of fat total jelly enc h i do % w / w CC. mS ΡΖΡ% P / P Test batch 1 gue c omp r eende ba ta ta s 0.0 32.1 32.1 cooked peeled Test batch 2 gue c understands po1pa 0.0 20.6 20.6 potato Test batch 3 gue comprises fiber of 0, 0 _f 2. ^c . , potato / starch potato

100

The previous results illustrate that potato pulp and aqueous potato fiber and potato starch suspension are suitable fat replacement ingredients for low calorie meat and meat products, both of which are essentially paired with boiled potatoes and peeled potatoes. as it relates to the emulsion characteristics.

iXAMPLE 10

Preparation of sausage made of pies calorie meat with low-cooked potatoes

The ingredient formulation was

Pork without fat, visible Potatoes cooked by cold water.

Healing salt

Sa 1 c oiRum

Car ragenano

Coloring agent

Phosphate

Potato starch

Soy protein

Sodium ascorbate

Next spices:

16,000 Kg. 40.0% 3,000 Kg < 24.0% 10,000 Kg < 26.0% 0.400 Kg ( 1.0% 0.320 Kg < 0.8% 0.360 Kg < 0.3% 01 oso Kg < 0.2% 0.262 Kg < 0.6% 1,200 Kg í 3.0% 1,200 Kg ( 3.0% 0.020 Kg < 0.1% 0, 1 && Kg C 0.4%

surrounded

Lean meat and cooked potatoes re-cooked at 5 ° C • were ground by grinding through a 3 mm plate (step a). Me'-a.de of ground beef and almost ten-of-water

101 chilled were transferred to a high vsiocioads mixer with 6 rotating knives, together with the curing salt, common salt, coloring agent and phosphate and these ingredients were then ground by operating the alpha speed mixer and orran 80 pits inside (step b). The mixer was stopped and the protein. of soy, potato starch and the remaining ice water were added followed by operation of the mixer for another 30 times inside (step ci. As the last mixing step, the potatoes _: pre-ground boiled and the remaining half of lean meat pre-ground were added to the resulting mixture and the mixer was operated for 20 times inside (step d) to obtain a mixture for coherent minced meat sausage which was kept in 52 mm boxes and subsequently immersed in water at a temperature of about SO ° C for about 75 minutes.

As a reference product a batch of minced meat sausages in which 24% fat was added instead of cooked potatoes was prepared essentially in accordance with the above procedure.

contents to ta '

ιοί-es results ites in through Λ ·. .A, 4 «ihe». · odo i in energy suggest > s, protein and in go laugh

: -All known per se and their data from these data 1

- 102 TABLE 12

Composition of minced meat ssisichâs batches with 24% by weight <% w / w> of boiled potatoes and their energy content

Loi- ^; 3 Ttjstc? % X * do 'Ξ'ίΊθ Γ 3 Í 3. Reference Lot % % power total total Car bo-h i dr a tos 8.0 31.4 3.5 5.9 Protein 10.5 43.7 11.0 19.7 Fat 2.8 24.9 19.4 74.4 Total Energy, KJ per 100 g 437 1015

The total energy content of low calorie minced meat sausages was only about 43% of the. reference product. In this last meat product, the high content of high fat contributed 74.4% of the total energy content, while in the test product the fat content contributed only with 24.9%.

EXAMPLE 11

Preparation of calories that potatoes with a

sa1sic has minced meat from ba i x understand potato fiber and starch in i ngrediente replacement fat

At. ingredient formulation of this product the potatoes cooked in the formulation of example 10 were replaced by 5.77%

by weight of a potato starch product containing about 82% starch, 0.8% by weight of a potato fiber product containing about 75% dietary fiber and 17.43% by weight of water. Consequently, this fat replacement ingredient contained 9.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. These proportions were selected on the basis that they correspond to the average values found in the potatoes.

The preparation process comprised step a and step b as defined in example 10. In step c of the present process, soy protein, potato starch, potato starch product and dietary fiber product, were added to the mixture together with 13.372 kg of ice water. The step d and subsequent storage and cooking steps were as defined in Example 10.

lot subject to analysis in total energy d rts, for technical data. corresponding to the result of minced meat sausages was chemical by methods known per se and the content and their relative contributions of fat ca.rba.-hie were calculated on the basis of these Data were compared with the corresponding data— reference product from example 11:

104

PAINTING

Composition of a batch of minced meat sausages with

24% by weight of a fat comprising 3.1% potato and the potato in the dry matter substitute ingredient of a dietary fiber ratio 70.0% starch ratio and its energy content.

.who did you

Reference Lot of energy to ta 1 ie energy to ta 1

Ca r bo h i d r a tos 3, & 37.3 • τ * c · _ * F · _ » c o · - 't Protein 3.6 33.3 11.0 13.7 Fat 2.6 22.3 13.4 74.4

Total Energy,

KJ per 100 g 442 1015 low calorie content was a reference. In this go rdu ra. c on tri bu iu that in the product test the total energy of the minced meat sausage was only about 44% of that of the last meat product, the high content with 74.4% of the total energy content, while the fat content contributed only in de nt «o com

22.3%.

105

EXAMPLE 12

Preparation of low calorie minced meat sausages that include potato fiber and corn starch as a fat replacement ingredient

In an ingredient formulation of this product the baked potatoes as included in the formulation of example 10 have been replaced by 5.77% by weight of a corn starch product which contains about 82% of starch, 0.8% by weight of a potato fiber product which contains about 75% dietary fiber and 17.43% by weight of water. Consequently, this fat replacement ingredient like the one in example 12 contained 3.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. The preparation process comprised a step a and a step b as defined in example 10. In step c of the present process, soy protein, potato starch, corn starch product and potato fiber product were added to the mixing together with

13,372 kg of ice water. The subsequent step d and the subsequent storage and cooking steps were as defined in example 10.

resulting batch of sausage, minced meat was dirty for analysis, chemical by methods known per se and the total energy content and their relative contributions of carbohydrates, protein and fat were calculated on the basis of these analytical data. The data were compared with the corresponding data for the reference product in example 10:

106 TABLE L

Composition of a batch of minced meat sausages with 24% by weight of a fat replacement ingredient comprising a proportion of 9.1% of potato dietary fiber and a proportion of 70.0% of corn starch in the dry matter and their energy content.

Test Lot Lot of Reference % % power »Y * y.-4 Λ »Λ» i and energy total total Ca r bo-h i dr a tos 3.7 37.2 • τ »c -_ · ι · _ ' 5.9 Protein 9.7 33.4 11.0 13, 7 Fat 2.7 23.5 13.4 74.4 Total Energy, KJ per 100 g 448 101 ç

The total energy content of low-calorie minced meat sausages was only about 44% of that of the reference product. In this last meat product

C7. Fat contributed 74.4% of the total energy content, while in the test product the fat content only contributed with

107

EXAMPLE 13

Preparation of low-calorie minced meat sausages that include pea fiber and potato starch as a fat replacement ingredient

In the ingredient formulation of this product the baked potatoes as included in the example formulation 10 were replaced by 5.77% by weight of a potato starch product which contained about 82% of starch, 0.8% by weight of a product pea fiber which contained about 75% dietary fiber and 17.43% by weight of water. Consequently, this fat-substituting ingredient also in Example 12 contained 3.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. The preparation process comprised a step a and a step b as defined in example 10. In step c of the present process, soy protein, potato starch, potato starch product and pea fiber product were added to the mix together with 13.372 kg of ice water. Step d and the subsequent cooking and storage steps were, as defined in example 10.

The resulting batch of sausage was subjected to chemical analysis by methods known per se and the total energy and its relative contributions of carbohydrates, protein and fat were used on the basis of these analytical data. The data was compared with the corresponding data for the reference product of example 10!

108

TABLE 15

Composition of a batch of minced meat sausage with '24% by weight of gué fat replacement ingredient comprises a proportion of dietary pea fiber of '3.1% and a proportion of 70.0% of potato starch in the material drought and its energy content.

Lot % and did you power total Reference Lot X · Λ * Okay? SuiE · p 9 2. a total Ca r bo-h i d r a tos 3.7 87.5 : _f £ 5.9 Protein 3.7 7 · - »í f 11.0 13, 7 Go post 2.6 22.8 19.4 74.4 Total Energy, KJ per 100 g 444 1015

low calorie energy content was only cia. In this latter product, 74.4% of the content of the test product contributed to the fat content of minced meat sausages, 44% of that of the reference product and the high content of total fat in energy, while still in the c on tri bu a less ic ic te with 22.8%.

- 103

EXAMPLE 14

Calorie preparation that meat sausages comprises of pea fiber and corn starch as a fat replacement ingredient

In the ingredient formulation of this product the baked potatoes as included in the formulation of example 10, were replaced by 5.77% by weight of corn starch product which contains about 82% of starch, 0.8% by weight of a product of pea fiber which contains about 75% dietary fiber and 17.43% by weight of water. Consequently, this fat-substituting ingredient as in example 11 contained 8.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. The preparation process comprised a step a and a step b as defined in example 10. In step c of the present process, soy protein, potato starch, corn starch product and pea fiber product were added to the mixing together with

13,372 kg of ice water. A subsequent cooking and subsequent storage and cooking steps were as defined in example 10O.

The resulting batch of minced meat sausages was subjected to chemical analysis by methods known per se and the total fat content and its relative contributions of carbohydrates, protein and fat were calculated on the basis of these analytical data. 83 out data ») compared with the corresponding data for the reference product 00 example 10;

example

110

TABLE 16

Composition of a minced meat sausage batch with 24% by weight of a fat replacement ingredient comprising a proportion of 3.1% pea dietary fiber and a proportion of 70.0% of corn starch in the dry matter and their energy content.

Party batch Reference Lot % % in energy t-OtrS 1 λ · / 4 cf © energy total Ca rbo-hi dra tos 9.7 37.4 oc · - _t · _ · 5.9 Protein 9.8 40.0 11.0 13.7 Fat 5 ‘£ • 4-) 22.7 13.4 74.4 Total Energy, K J po r 100 g 446 1015

The total energy content of low-calorie minced meat sausages was only about 44% of that of the reference product. In this last meat product, the high fat content contributed 74.4% of the total erergy content, while in the test product the fat content contributed only 22.7%.

111

EXAMPLE 15

Preparation of low-calorie minced meat sausages comprising beet fiber and tapioca starch as a fat replacement ingredient in this product's ingredient formulation the baked potatoes as included in the formulation of example 10 have been replaced by 5.77% by weight of a tapioca starch product that contains about 82% starch, 0 ι ys π ι weight of a beet fiber product that contains 75% dietary fiber and 17.43% by weight of water. Consequently, this fat-substituting ingredient as in example 10 contained 3.1% by weight of dietary fiber and 70.0% by weight of starch in its dry matter. The preparation process comprised a step a and a step b as defined in example 11. In step c of the present process, soy protein, potato starch, corn starch product and beet fiber product were added to the mixing together with

13,372 kg of ice water. The subsequent step d and the subsequent storage and cooking steps were as defined in example 10.

The resulting batch of minced meat sausages was subjected to chemical analysis by methods known per se and the total energy content and their relative contributions of carbohydrates, protein and fat were calculated on the basis of these analytical data. The data were compared with the corresponding data for the reference product of example 10.

TABLE 17

Composition of a batch of minced meat sausages with 24% by weight of a fat replacement ingredient which comprises a proportion of dietary beet fiber of 9.1% and a proportion of 70.0% of tapioca starch in the dry matter and their energy content.

Lot fest-e Reference Lot % % power total % % in energy total Ca r bo-h i d ra tos 9.3 35.6 · Τ «c c o · - 't · - * · - ’t Protein 3.3 40, 1 11.0 13.7 Fat ft 24.3 19.4 74.4 Energi to ta1, KJ per 100 g 443 1015

i_i total energy content oa »sausages oa low calorie panama was only about 44% of that of the reference product. In this last meat product the high fat content contributed 74.4% of the total energy content, while the test product the fat content contributed only with

EXAMPLE 16 following:

Preparation of pasta comprising potatoes with fat substitution

The paste ingredient formulation

Pork liver

Boiled potatoes, peeled Potato pot liqueur

Sa1 with common Lac tose

Sorbic acid Wheat starch

Potato starch

Skim powdered milk

Case i na <38.2% of p r o te a n) sunflower oil Spices: the calories that an ingredient in fat

27.76% 27.75% 32.65%

O, 8% 0.78% 0.08% 3.53% 0.98% 3.27% 0.48:% 1.21% 0.66%

The potatoes were supplied in the form of pre-cooked whole peeled potatoes packed in plastic bags with water for 20 minutes. Before being used, the bags were opened and the potatoes were transferred to a pot containing hot water and kept there for 5 minutes to obtain a temperature of about 30 ° C.

114

1.6% of the liquor from the boiled potatoes' cooking vessel, calculated from the final product and the caseinate were transferred to a KS grinding equipment (Karl Schnell) which comprises a cylindrical vessel which has a bottom part in the conical shape provided with a two-bladed rotating propeller that has blunt ends. After milling for about 20 seconds, sunflower oil was added and milling continued for another 40 seconds to obtain a stable stable emulsion (step i). The whole liver, the whole hot potatoes and the remaining ingredients that include the rest of the liquor from the cooked potatoes' cooking vessel were added (step ii) followed by mixing for 2 minutes, during which the liver and the potatoes were disintegrated by mixing. rotating propellant in coarse particles that have an average larger diameter of at least 5 mm, which due to the rotation of the propellant were eventually distributed in the emulsion. Finally, this second mixture was passed from the mixing vessel through a high speed mill that has a 3 mm opening plate that was connected to the conical bottom part of the mixing vessel, in which passage resulted in the formation of a coherent mixture as defined here earlier which contains the additional ingredients (step iv). The passage of the previous mixture through the mill was carried out by applying a vacuum to the vessel. After passing through the high-speed mill the coherent mixture containing additional ingredients was transferred to a filling machine and distributed in 500 ml aluminum foil containers and subsequently cooked in a preheated oven at 130 ° C for about 1 hour. hour.

115

EXAMPLE 17

Influence of meat product consistency on the amount of vegetable fat replacement ingredient and the dietary fiber / starch ratio by weight

Five series each consisting of six products of the low calorie slice type were prepared essentially as defined in example 10. The series comprising products containing the following proportions of a vegetable fat substitute ingredient comprising the total amount of carrageenan and potato starch as dry:

5.0; 7.5; 10,

12.5 percent by weight, calculated as

from the products. In each of these series, the dietary fiber / starch weight ratio was several in order to obtain the following reasons: 1! 1; 1: 2; 1: 4; 1: 8; 1:16 and 1:32. A reference product that has the following composition was also prepared!

lean pork <8% fat) lard salt curing salt flavoring ingredients%

21.7% 1%% 0.5%

In the test product, the lard was replaced by the amounts of the previous dry fat replacement ingredients and additional water up to 25%.

The consistency of low-cal orx as hi products was classified by a test panel of 7 people who have extensive experience in relating sensory quality! of meat products. The consistency of the products was related to

116 according to a scale of hedonia relations. Each category numerical value destined in the range of -5 to +5 where a.i.

The results are summarized in Table 13 below;

Table 18

Amount of dietary fiber / starchj% by weight j

Fiber ratio 2.5 5.0 7.5 10.0 12.5 j dietary / starch J, ‘4,‘ S i; 16

-o, 1 -0.6 -1.4

-0.7

s)

-0, 1

-1, 1, - d)

-i, 3 —0.4

-1.9 .o -. ^d:> f

- - S),, s) ' ¹ <b .j -1,4>

-,. = · _M í, 4

-1.6 '·, 22 -0.97' í ^a di, - - -d>

- 1 M - '? · F-.

-1.0 -3.1 = ¹⁷

-2 . P..5

-1.03

-1.72

-2.26

-1.60

-1 ,·

s) spongy consistency d) dry consistency of batat diente f 1: 4.

It appears that with a dry replacement ingredient that comprises a combination of carrageenan and a, the best results have been obtained when oi is added in amounts that are in the range of ds c ?. n »o d o rngrei i 1 c *.

117

However, acceptable products have also been obtained in some cases outside these ranges. It is clearly demonstrated that a certain proportion of fiber, dietary to the starch component is necessary to avoid the occurrence of a spongy consistency of low calorie meat products and in addition the dry consistency occurs at higher amounts of the substitute ingredient. dry fat.

In this experiment, the consistency quality of the test products had a slightly lower ratio than the reference product, with an average ratio of 0.4 ± 1.1 Cd.q.).

EXAMPLE 18

Preparation of picsda meat sausage products comprising various vegetable fat replacement ingredients and sensory testing of products

A series comprising five low-calorie test products and a reference product.

ia containing 25% fat according to the method defined in Example 10. All products comprised a total of 6.1% by weight of the following ingredients: curing salt, salts, sweeteners, soy protein, spices. The products comprised the following:

were essentially prepared in common, sodium phosphorus ascorbate and especially the main ingredients

%

Ingredients Ref. 1 O 4 5 Pork, 7-3% fat 40, l 40, 1 40, 1 40, 1 40, 1 40, 1 Water 24.3 32.4 31.3 26.7 21.8 43.5 Lard 24.3 - - - - - Coz white rice i do - 17.6 17.5 - - - Potato fiber - - 0.55 0.13 - 0.26 Brown rice cooked - - - 21.1 - - Carrots c oz i das - - - - 23.3 - Maize starch - - - - 4.7 - Potato flakes dry - - - - - 6, 1 Potato starch 3.0 3.0 3.0 3.0 3.0 3.0 Carrageenan 0 j 9 0.3 0.3 0. 9 0.3 0.3 Am i do x. , - + V 6.64 6.54 6.54 6, 16 6.24 Dietary fiber c a 1 c u1 0.30 0.34 1.31 1.04 1.60 1.52 Dietary fiber/ /starch 1: 2.7 i: 7, the 1: 5, the i: 6.3 1: 3.3 1: 4.1

The test products and the reference product were subjected to a sensory test using 26 consumers. In each separate test, half of the products classified with 2 were identical to the samples of the test product and with 1 identical to the reference sample, and the other half classified with 2 were identical to the reference samples and with 1 to the master of the test product. The samples are classified for general printing.

consistency, (3? taste, and (4) appearance, according to the

119 hedonia that indicates when the products were: very poor <1>, poor <2), neither poor nor good (3), good (4), and very good (S). The dashes indicate numerical transformation values that were used for calculating the average ratios and differences in the mean ratios.

iJs results of the ia sensor test! follow as directions between average reasons and the reference product.

so i nd i c a.dos each product te

TABLE 19

Sensory reasons for minced meat sausage products and a reference product containing 25% go rdu r a

Sample Test No.

Parameter 1 z! -J 4 F. Go r s 2 -0.42 -0.09 -0, 14 -0.39 0.09 Appearance 0.07 ™ 0> 0E 0.21 -0.94 0.14 Consistency -0.05 -0.03 -0.51 -0.09 -0.07 Like -0.46 0.03 —0.02 -0.15 -0.27 χ -0.22 -0.04 0, -0.40 -0.03 In conclusion, the product ί Ο ί C i Ã53 i f i c ed cuckold ge i ransen te infe rior ue p product of ref er emphasis.

However, the differences were not statistically significant except for example No. 4. This product comprised cooked carrots was clearly classified as being less acceptable due to its poor appearance. This was probably due to its

120 strong color derived from carrots. This problem can be solved by adjusting the amount and type of the food grade color agent. It was interesting to find that the relations of sample No. 4 in relation to taste and consistency were practically at the same level as the reference product. In addition, it was surprisingly found that incorporating additional dietary fiber in sample No. 2 relative to sample No. 1 significantly improved taste and overall relationships.

EXAMPLE 19 Agreement

ÊnOÕ P ciD *

PI 55

Preparation of low calorie hamburgers and measurements of weight losses from the cooking process

Two series <A and B) of hamburgers were prepared with the recipes as defined below. The A series buy— _one reference product and four test products. The Bs comprised a reference product and three test products.

The ingredient formulations were as follows!

121

Series A

Weight in% of ingredient ns Sample

Ref. Al A2 A8 A4 Beef, 23% fat 100.0 - - - - Beef. 11% fat - 87.0 - - - Beef, 4% fat - - 80, 0 80.0 SO, 0 Va r a ca r ne, 30% fat - - - - - Beef, 10% fat - - - - - Boiled potatoes 0.0 13.0 20.0 - - Ge 1 o - - - 15.63 151S2 Maize starch - - - 3.75 - Pea starch - - - - 2.95 Pea fiber - - - - 1.45 6 calcuated grease % 23.0 9.6 · - · t 3.2 3.2

Series Ε:

Weight of ingredients in the sample

Ref. Bl B2 E3 Beef, 30% fat 84.0 - - - Beef, 17% fat - 54.0 - - Beef, 10% fat 4.0 4.0 4.0 4.0 Beef, 5.5% go r du r a - - 47.7 47.7 Ice 8.6 8.6 8.6 8.6 Soy protein (58%) 4.5 4.5 A C t 4.5 Water 15.0 15.0 15.0 15.0 Soy protein <80%) 3, 1 3, 1 3, 1 3, 1 Common salt 0.45 0.45 0.45 0.45 Spice 0.35 0.35 0.35 0.35 Boiled potatoes - 10.0 16.6 - Maize starch - - - 3.11 Potato fiber - - - 0.55 Calculated fat. % 13.5 3.6 3.0 3.0 iJS ^H hezfílÓtíí PS3 ^ P See and A were prepared the form

Following:

Beef f>: from a plate that has openings to a boiled potato mixer were mixed 2 times while obtaining a mixture of mada in a tie maker and pies were transported and fi nally packaged in cc

Those with the hamburgers method follow:

It is ground together with ice through 3 mm ss and subsequently transferred. The dry ingredients or the added ones, and the ingredients were 2.5 minutes at about 0 ° C for the coherent hamburger that was transferred Formax. After formation, put them in a carrier through a freezer for storage at -25 ° C.

s £ ’series were prepared according to

Beef through a dish that has been ground was transported to just over 80%), mixed and mixed for 2.5 minutes pre-soaked in water, which was another 2.5 minute coherent hamburger period. My mis desc r i to ac i ma ..

Aner hamburgers. of fat and sensory j essentially from the test, the pies of han dog of any fat in the hamburgers cooked minced meat meals; cooked hamburger, alf; connection with the test, the cooking process loses fo:

3 mm openings were mixed together with ice and the beef was a Palmia mixer. Rounding protein were added to the

Finally, soy protein (58%) is added followed by mixing for; to obtain a mixture of: a resulting mixture was formed and packaged. the series that include the products taken were tested by a panel in the manner defined in Example 18. Before sburger they were cooked without using T ui - bodura nte 3 0 sec. . tastings were served as como which comprise sce pies and mild salad flavoring. £ m

? weight of the namburgers, resulting L r egisado.

124

The sensory test results are summarized in the following tables that show the differences between the relationships of each test product and the reference product.

TABLE 20

Sensory reactions of low-calorie products and a bamburger contain 23% fat (Serés A) and reference that

Sample party No.

P 5 F o. í! i θ t · F O 1 2 3 4 G1oba1 0.34 0.55 0.39 —Q is 20 Appearance "0.28 0.13 0.19 -0.42 Consistency 0.36 0.33 0.32 0> 0 & Like 0.46 0.37 0.27 0.02 X 0.22 0.49 / “·. O O * - *) -0, 16

The average ratios for four ha.mburger tee and z product, 73%, respec low t low test

C <5 i C 'F 1 citS

Câ Io * ´ í cl = 5 In these series, they were cassier than the reference product of the tass-e samples, according to taste and consi '; 3.06; 3.30; 3.33; ies, 3, '4 of the hamburgers stayed as being super-high fat. Rarely all stences were classified as being superior to those of the reference.

hamburger data corr ”7 0 · 11 O ·

As a result of the reference process it showed a loss in sponges for test samples 1 and 12.3, respectively. These cooking res, weight 23.5%. ^- 4 roram of · 1 j11aoos cia ram

ϊ nd ί C αϊ'σίϊΙ reduced was subsided that the losses in hamburgers in the ozone f> in which the ¹ ram siqni remains 11 predominantly fat an ingredient and vegetable substitution .

PAINTING

Sensory relationships of low calorie products and a product containing 23% fat (Series B) reference hamburger that

Sample Test No.

Parameter 1 Q1obaI -0, 10 -0.08 -0.87 Appearance 0.46 -0, 16 0, 12 ConSIS véncί H -0.22 0.01 —0.09 Like -0.22 -0.38 -0.43 X -0.03 -0, 1-5 -0.20

6lobalment-e, the differences in the relationships were insignificant. The average ratios for the three low-calorie hamburger products were: 3.00; 2.70; and 3.09%, respectively.

The reference hamburger pies showed a cooking loss of 8.6% by weight, whereas test samples 1–3 showed browns of 10.8, 4.6; and 5.3%, respectively.

Claims (4)

CLAIMS: reads. - Process for the preparation of a low-calorie meat product, characterized in that it includes: la) a mixture comprising Cl) lean ground meat substantially free of fat, the proportion being in the range of 20 - 35% by weight, calculated from the mixture. range from 1; 32 to at least 1: ι, í * by weight dt C2) a vegetable fat substitution ingredient which comprises dietary fiber and starch in a weight ratio, the proportion of dietary fiber being the dry matter of the fat substitution ingredient, when determined as non-starch polymers <F ' NA), and being a. proportion of the starch at least 50% of the dry matter of the fat-substituting ingredient, in which the fat-substituting ingredient is capable of having or being made into a homogeneous consistency with essentially no recognizable particles in the mixture , the proportion of the said vegetable fat replacement ingredient being. range 5 - 80% by weight, calculated for the mixture, Cb) optionally added salt, its proportion being added in the range of 0.1 ~ 4% by weight, calculated for the mixture, Cc) optionally added water, its proportion being added in the range of 5 - 50% by weight, calculated with respect to. mixture, and (d) optionally one or more additional ingredients, 127 in order to obtain a product that has a fat content that is a maximum of 15% by weight when the product is a hamburger product, the fat content being a maximum of 10% by weight, when the product is not a product hamburger, with the condition that (i) the fat in which the lean meat is hardened meat and (ii) the dietary fiber when the product is a fish product does not include fat - do not be konjak mannan. 2ê. Process according to claim 1, characterized in that a product is prepared which comprises at least 60% by weight of the original water content of its ingredients. Process according to claim 1 or characterized by preparing a hamburger product or a product selected from the group consisting of stuffed products, sliced meat products and meat products. Ρ P 3 P. 4ÉÍ ·. Ε'Γϋίίζζζϋ dc? ό'.ίϋϊ'ά'Σ 'COfií 3 Ρ ΐ ~ IV Ϊ. nd IC cã Ç cÍí · Σ · _t C3PcãC terized by the hamburger product obtained, in addition to the ground beef and the veg fat replacement ingredient, comprise one or more ingredients selected from the group consisting of added salt, ingredients. added water and other 5ê. Process according to claim 3 or 4, characterized in that the total proportion of hamburger fat obtained is less than 12% by weight. in the product ONE-...... P ar cess of ac cording to ar avi ndi »_cn cnc ized by preparing a product was that the total fat proportion is less than 10% by weight, preferably less than 7% by weight, more preferably less than 5% by weight, and in particular less than 3% by weight. * _ cn t cn t7ã. - Process according to the vindication king 1, because the mixture is a coherent mixture of meat filling. 8th. - Process according to the vindication king la 7, characterized by obtaining a low calorie meat product which comprises; a.) a coherent mixture of csrnc stuffing which comprises ile) free, lean ground beef and visible fats, the proportion of which in the range is 20 - 30% by weight, calculated with respect to the mixture, <2) an ingredient substitution of vegetable fat which comprises dietary fiber in one, weight ratio which is in the range of 1:32 a. 1: 1, with the proportion of dietary fiber being at least -5% by weight of the dry matter of the fat replacement ingredient when determined as non-starch polysaccharides <PNA), and less than Έόλ * da. dry matter being the proportion of starch to that of the fat-substituting active ingredient, which is capable of having or being in a homogeneous consistency essentially without recognizable sensor particles in the mixture, the proportion of said vegetable fat substituting ingredient being in the . range of 5 - 80% by weight, calculated with respect to the mixture 129 (3) added salt, its proportion being in the range of 0.14% by weight, calculated relative to the mixture, (4) water being added, its proportion being in the range of 10 50% by weight, calculating relative to the mixture , and b) occasionally one or more additional ingredients, the product having a fat content which is at most 10% by weight. claim 93. - Process according to the principle of obtaining a product which is selected from the group which consists of sausage-type products, sliced meat products and spreadable meat products. 10-. Process according to claim 7 or 8, characterized in that * a product is obtained in which the proportion of fat to fat is less than that of 7% by weight. 113. A process according to claim 10, characterized in that a product in which the total fat proportion is less than that of 3% by weight is obtained. preferably less than 123. Process according to one of the preceding claims, characterized in that a product is obtained in which the proportion of lean ground meat substantially free of visible fats in the mixture or the coherent mixture of meat filling is in the range of 25 - 70% by weight and preferably in the range of 30 - 50% by weight and preferably in the range of 30 - 50% by weight. 130 13 ^a . Process according to any one of the preceding claims, characterized in that a product is obtained in which The. total amount of dietary fiber and starch present in the vegetable fat replacement ingredient is at least 5% by weight, calculated for the mixture. 14 ^a . Process according to claim 1, characterized in that a product is obtained in which the weight ratio of dietary fiber / starch in the vegetable fat replacement ingredient is in the range of 1:20 a. 1: 2, preferably in the range of 1: 1-5 to 1: 3 and more preferably in the range of 1:10 to. 1: 4. 15 ^a . Process according to claim 1, characterized in that a product is obtained in which the proportion of dietary fiber in the fat replacement ingredient is at least 10% by weight. 15 ^a . - Process according to characterized by obtaining a product in which. proportion of dietary fiber is at least 15% by weight. claim 15, Iz ^a . Process according to the claim characterized by obtaining a product in which the dietary fiber or starch is natural unmodified dietary fiber and starch. 18 ^a . Process according to the claim, characterized in that a product is obtained in which the ingredient 1, vegetable fat substitution is a fractional material that has a water content of at least 70%. 1 . - What about you? õ.cú rdc · coni 5 «. re χ v i n »d i c C‘. ç So IS; characterized by obtaining a product in which a. proportion of the vegetable fat replacement ingredient in the mixture is in the 131 in the range of 10 - 70% by weight, preferably in the range of 15 - 60% by weight and more preferably in the range of 20 - 50% by weight. 20ê. Process according to claim 13 or 13, characterized in that a product is obtained in which the vegetable fat replacement ingredient is selected from plant tuber materials and plant root materials. Σ'χΞί. “F * POCOSSO of ca.racterizadc · for obtaining a plant tuber is potato. ? .coroo with z product in r i e'v ι no i c a ç o macer characterized by te tuber in roots The process of obtaining a slab with claim 20 _{: the} product in which the material of the plant tuber is selected from the group which is color of tapioca, cassava roots and arrowroot. 23à. Process according to claim 18, characterized in that a product is obtained in which the plant material in the mixture is made up. 20% by weight. qama oe - characterized by F 'process oe wake up with the get yourself one product on what > pdu pa v © ge ts 1 have a content F * ρ o c s s o in wake up with the get yourself one produt the qb iSt iTuTion from g io r dur a vegetable is weight and pr ether initially in claim the ingredient r e i v i nd i c a c i o, de 24 of There is 26â. Process according to claim 24 or 25, characterized in that a product in which the vegetable fat substitute ingredient is obtained is a natural, unfractionated plant material selected from cereal grains and seeds of dichotiidonous plants. 132 Z7b. Failure according to characterized by obtaining a product to replace fat is in the form of a larger diameter of a maximum of 2 mm. the claim that the ingredient for cells that have 28b. - Process according to. characterized by obtaining a product in substitution of fat, it is a mixture of king v indication 24 or which contains isolated starch and fiber. dietary supplement. 23b. - Characterized process for obtaining 1 ec c i on a. for potato and tapioca starch. according to a product in which the king of amine vi ndication 2 · 3, the isolated starch is in grain, starch according to a. rei v indication 28,; m a. isolated dietary fiber is selected a. from potato dietary fiber, potato pulp, beet fiber, pea fiber, bean fiber and tapioca fiber. Process according to the claim characterized by obtaining a product in which the fat-substituting ingredient is from a non-fractionated, dry plant of dietary fiber. dry matter of starch obtained by supplementing a natural material in which the proportion of matter is less than 5% by weight or the proportion is less than that 50% by weight, with LíHící 133 sufficient amount of isolated starch or isolated dietary fiber to result in a vegetable fat replacement ingredient as defined in claim 1. 32 = !. Process according to claim 1, characterized in that a product is obtained in which the proportion of added water is in the range of 15 - Λ '' - '· = in the range of 20 - 35% by weight. 0% by weight and preferably Process according to the claim characterized by obtaining a product in which the water is added to the water in which the vegetables or meat have been cooked. 34s. - Process according to the fact that obtaining a product added to the mixture is in the range of primarily in the range of 1 - 2% by weight. with the Sm gue 0.5 r e i v i nd i c a tion a p r ο ρ o r c s d e 3% by weight and prefei, 53.1 35ê. - Process of accreditation with the vindication 34, characterized by obtaining a product in which the added salt is selected from the group which consists of a food grade composition essentially comprising sodium chloride, a food grade composition which comprises sodium chloride and additional salts and a food grade composition comprising other alkali metal or alkaline earth metal salts, said food grade compositions comprising salts other than sodium chloride which have essentially the same salty taste as sodium chloride. 36ê. characterized - Processes according to ο obtain a product in which it is selected and selected from muscle tissue and edible remains from the liver, kidneys, spleens, lungs, brains, tongues, or pancreas. 134 • 37êí. Process according to claim 36, characterized in that a product is obtained in which the meat is a mixture of meat from two or more animal species. 38th. Process according to claim 1, characterized in that a product is obtained in which the product comprises one or more ingredients, its total proportion being in the range of 1 - 15% by weight of the meat product. 35é. Process according to claim 1, characterized in that a product is obtained in which the other ingredients are selected from the following groups of ingredients: cooked or uncooked vegetables that have a sensible recognizable particle size, selected water binding agents from hydrocolloids, egg albumin, gelatin and collagen, structuring agents, preservatives, aromatics, spices, enhancing enhancements, sweeteners, coloring agents, vitamins, tobacco, and curing agents. 40é. - Process according to characterized by obtaining a product in total quantity less than 700 K'J / 100 g. claim 1 the energéti4 content reads. Process according to “O, energy content— characterized by obtaining a product in which the total co is less than 600 KJ / 100 g, preferably less than 500 K'J / 200 g, and more preferably KJ / 100 g. less r do THE 42s. - Process according to vindication king 40 or 41, characterized by obtaining a product in which the contribution of its fat content to the total energy content is lower 135 than 50%, preferably less than 40%, more preferably less than 30%, and in particular less than 20%. 43â. Process according to claim 1, characterized in that a product is obtained which, when tested by a sensory test panel, in comparison with a conventionally prepared, identical high fat reference meat product, has essentially the same taste, texture , and appearance of the reference product. 44ê. Process of agreement with vindication 1, characterized by obtaining a product in which the total proportion of meat jelly and fat released from the product, after self-pressing of the product when they are inside a can that supports 450 g during 70 minutes at a pressure of 2.1 bars is less than 6% by weight relative to the total amount of product in the can. The vindication process and adherence ι, characterized by obtaining a product in which the meat product was distributed in a package. 46S. - Process of agreement with king vi ndi cation 1, characterized by obtaining a product that has been subjected to a preservation and / or cooking treatment. 47 · - ·. - P characterized by: consumption meal part of it. obtainable ready according to claim 1, a product that contributes to a cooking or ready to eat or shape 48é. Process according to claim 1, characterized in that a product is obtained which is a food for animal feeders. 49iã. - Process of agreement with king vi ndi ca < characterized by obtaining a product in which at least part of the meat is the remains of edible killings selected; group consisting of blood, intestines, genetics and respiratory organs. for 11r 50 is. - Process for the preparation of a low-calorie meat product, characterized by essentially comprising; 1) the preparation of a mixture using a mixture of lean ground meat, an amount of WalVSlí substantially fat free; vegetable fat substitution which comprises dietary fiber and starch in a weight ratio ranging from 1:32 to 1: 1, the proportion of dietary fiber being at least 5% by weight o the dry matter of the fat replacement ingredient when determined as non-starch polysaccharides (CPNA), and the proportion of starch being at least 50% of the dry matter, of the fat replacement mixing, said ingredient being miscible with other ingredients, optionally added salts; and optionally added water, in whose mixture! <a) a. proportion of lean ground meat substantially free of visible fat is in the range of zU by weight, <b) the proportion of vegetable fat replacement ingredient is in the range of 5 - 80% by weight, 137 <c> the proportion of water added when added is not. range of 10 - 50% by weight, <d) the proportion of salt added when added is in the range Oe 0.1 - 4% by weight, the mixture, when the low-limb meat product being prepared is a product of spreadable meat, preferably carried out through the following steps: <i) mixture of a vegetable oil, the amount of which is in the range of 0.5 - 3%, calculated for the mixture, boiling water and powdered protein to obtain a first premix in the form of an emulsion, i ii 1 addition to the subsoil lean meat emulsion. 1 free of visible fats, of i -.- u · .- replacement ingredient, and added water, with the total proportion of ingredients added by>: 35% by weight of the ingredients of Ci) and (ii), less (iii) mixing the ingredients of (i) and (ii) in such a way that a second premix is obtained, said second premix comprising particles possibly randomly distributed from meat and fat substitute ingredient with an average of a larger diameter of at least 5 mm, and speed, from a1 if necessary to grind the second premix, by passing the said pre-mix through a mill to the. getting mix, - 138 2 ':> optional addition to the mixture of one or more additional ingredients, resulting in a meat product mixture, in which the proportion of the other ingredients is in the range of 1 - 15% by weight, preferably in the range of 2 - 12% by weight, in particular in the range of 3 - 10% by weight, 3) distribution of the resulting mixture of the meat product in appropriately sized packaging, optionally together with other edible components, and 4) optionally subjecting the meat product mixture to a preserving and / or cooking treatment before or subsequent to its distribution in appropriately sized packages, to obtain a low calorie meat product with a fat content that is at most 15% by weight, when the product is a hamburger product, the fat content being at most 10% by weight, when the product is not a hamburger product, with the proviso that Ci) the fat when it is a product where lean meat is fish meat does not include hardened fat and (ii) dietary fiber is not Konjak's mannan. 5ê. Process according to claim 50, characterized in that the low calorie product comprises at least 52a. Process according to claim 50 or 51, characterized in that the resulting low calorie meat product is a hamburger product. 53-. - Process according to the vindication king 52, characterized in that the mixture of the hamburger product in addition to the ca n ne n pi pi) te? bs fat replacement. - 1: -: 3 vegetable comprises one or more ingredients selected from the group consisting of added salt, added water and other ingredients. 5 - process according to claim 52 or 53, characterized in that the total proportion of fat in the resulting hamburger product is less than that 12% by weight. 55 ^a . Process according to claim 54, characterized in that the total proportion of fat in the resulting hamburger product is less than 10% by weight, preferably less than 7% by weight, more preferably less than 5% by weight, and in particularly less than 3% by weight. 56 ^a . - Process according to. claim 50, characterized in that the mixture is a coherent mixture of filling Oc? c s p ns. 57 ^a . - Process according to the vindication king 50 to 56, characterized by comprising 1) the preparation of a coherent mixture of meat filling by mixing lean ground meat substantially free of visible fats; a vegetable fat substitute ingredient comprising dietary fiber and starch in a weight ratio which is in the range of 1.32 to 1: 1, with the dietary fiber ratio being at least 5% by weight of the dry matter of the ingredient fat substitution when determined as non-starch polysaccharides (PWA), and the starch ratio being at least 50% of the dry matter of the fat substitute ingredient, gua.I is capable of having, or becoming, a consistency homogeneous essentially without sensorially recognizable particles in the mixture, being a. said ingredient miscible with other ingredients; added salt; and added water, in which coherent meat mixture: (a) the proportion of lean ground meat substantially free of visible fat is in the range of 20 - 80% by weight, (b) the proportion of vegetable fat replacement ingredient is in the range of 5 - 80% by weight, (c ) the proportion of water added is in the 10 weight range, 60% in (d) the proportion of added salt is in the range of 0.1 - 4% by weight, the mixture, when the low calorie meat product to be prepared is an extensible meat product, is preferably through From steps following: (i) mixing on one , ó 1 eo í j a your quantity at 0.5 range ~~ · Ζ · Λ * in feet O) Cc. 1 CL-Íi ciOõí Pidlc t · I v a tly to m i s t u r a> O. f Γ V br Γ θ a pr powdered protein for getting LíHtt-Λ premix on the fo > rma of an emulsion, (ii) adding to said emulsion lean meat substantially without visible fats, vegetable fat substitute ingredient, added salt, and added water, with the total proportion of the added ingredients being at least 95% by weight of the ingredients of (i) and (ii), (iii) mixing the ingredients of (i) and (ii. ^J of a <= ·. torphysis where a second premix is obtained, said second mixture comprising particles randomly distributed from 141 meat and fat replacement ingredient with an average of the largest diameter of at least 5 mm, and if necessary grinding the resulting second premix by passing said mixture through a high speed mill, to obtain a mixture consistent filling of meat. 2) optionally addition to the coherent mixture and meat filling with one or more additional ingredients, which results in a greater quantity of meat product in which the proportion of the other ingredients is in the range of 1 - 1-5% by weight, preferably in the range of 2 - 12% by weight, in particular in the range of 3 - 10% by weight, 3) distribution of the mixture of the resulting meat product in packages of a.degua.da size, optionally together with other edible components, and 4) optionally subject to. mixture, from the meat product to a preservation and / or cooking treatment before or subsequently to its distribution in appropriately sized packaging, to obtain a low-calorie meat product that has a lower fat content than that 10 % by weight. 58â. Crisp according to claim -57, characterized in that the resulting low-calorie meat product is a product selected from the group consisting of stuffed products, sliced meat products and spreadable meat products. 59a. Process according to claim 58 or 57, characterized in that the total proportion of fat in the resulting meat product is lower than the weight by weight. Process with - 142 60â. Process according to claim 59, characterized in that the total fat proportion is less than 5% by weight and preferably less than 3% by weight. 510. The method of claim 50, wherein the proportion of lean ground meat substantially free of visible fat in the mixture is in the range of 25 70% by weight and preferably in the range of 30 - 50% by weight. 62 = i. Process according to any one of claims 50 - 61, characterized in that the total amount of dietary fiber and starch present in the vegetable fat replacement ingredient is at least 5% by weight, calculated from the product. 63â. - Process characterized in that the ratio of substitutes according to claim 50 or 62, between dietary fiber / starch in the vegetable fat is in the range of 1:20 to 1: 2, preferably in the range of 1:15 to 1: 3 and most preferably in the range of 1:10 to 1: 4. agreement with r e i v i nd ica tion 50, characterized in that the proportion of dietary fiber in the fat replacement ingredient is at least 10% by weight. 65â. Process according to claim 64, characterized in that the proportion of dietary fibers in the fat replacement ingredient is at least 15% by weight. 66th. Process according to claim 50, characterized in that the dietary fiber and starch are unmodified natural dietary fiber and starch. Process according to r e i v i π d i c a tion 50, characterized in that the vegetable fat replacement ingredient is a natural unfractionated plant material which 68ê. Process according to claim 67, characterized in that the proportion of the substitute ingredient in 10 - 70% by weight,% by weight and more vegetable fat in the mixture will be in the range of most preferably in the ranges of 15 - 60 = preferably in the range of 20 - 50% by weight 69ê. Process according to claim 67 or 68, characterized in that the vegetable fat replacement ingredient is selected from plant tuber material and plant root material. 70b. - Process according to the vindication king 63 characterized in that the material of the plant tuber is selected from the potatoes, sweet potatoes and their · mixtures-. 71; - Process according to king v i no i c a tion o characterized in that the plant tuber material is selected from tapioca roots, arrowroot. -aizes oe mand Processed in accordance with the vindication king 67, charac t e r i za of po ·, do. the natural plant material is precook 73b. Process according to claim 50, characterized in that the vegetable fat replacement ingredient has a water content of a maximum of 20% by weight. 144 74-. Process according to claim 73, characterized in that the proportion of the vegetable fat substitute ingredient in the mixture is in the range of 5 - 15% by weight and preferably in the range of 5 - 10% by weight. grain i mater ial character 75â. - P zed by ι of a rock cereal plant of action ο a natural non-ingredient and rdo seeds with claim 73 of selected r a c c i nated fat substitution a. P1antas d i c ot iededeas. or 74, pa. r t i r character in form 76ê. Process according to claim 75, wherein the fat-substituting ingredient is of particles which have a maximum diameter of at most 77ê. Process according to claim 73 or 74, characterized in that> the fat replacement ingredient »is a mixture of isolated starch» and isolated dietary fiber. 78ê. - Process according to rei vi ndi cacão »77, characterized by the isolated ami» d »c» being selected from flour starch, potato starch and tapioca starch. king v ies ndicaTion 77, to select the a * ’t» ra de 75ê. - Process according to the c a r a c te r i zad »o · p» r the fiber »d i e t i c a iso» 1 a »from dietary potato fiber, beet fiber, pea, bean fiber and tapioca fiber. 'claim': Process and agreement with CfiPc.C v © Γ I «£ c% of pOi’ the ingredient of hsL-íOS t I tí ..- / Í in got pop dog supplement »rfe an having me i and. 1 in rPciCC Ι Hi <© .do Π ©. vL.4Γ a 1 where p r »ζ · ρ» ζ »r ç ão > _S © ÍHCR vcri i-Γ. i and is dietary, it's me in the r »Jo» 5% by weight »And / or propot 'Here- fiber 145 dry, starch is less than 50% by weight, with a sufficient amount of isolated starch and / or isolated dietary fiber to result in a vegetable fat replacement ingredient as the ingredient in claim 5. 3. A process according to claim 50, characterized in that the proportion of water added to the mixture is in the range of 15 - 40% by weight and preferably in the range of 20 35% by weight. 823. - Process according to vindication king 50, characterized in that the mare added is a mare in which vegetables or meat were cooked. 8. A process according to claim 50, characterized in that the proportion of the salt added to the mixture is in the range of 0.5 - 3% by weight and preferably in the range of 1 - 2% by weight. 8. A process according to claim 83, characterized in that the added salt is selected from the group consisting of a food grade composition that essentially comprises sodium chloride, a food grade composition that includes sodium chloride and additional salts and a food-grade composition comprising one or more salts of alkali metals or alkaline earth metals, said food-grade compositions comprising salts other than sodium chloride which essentially have the same salty taste as Process according to the claim, characterized in that the meat is kneaded from weaving 146 muscle and edible debris that include kidneys, spleens, brains, tongues, or pancreas. . Process according to claim, characterized in that the meat is a mixture of meat from two or more species of animals. 672. The method of claim 50, wherein the other ingredients are selected from the following groups of ingredients: cooked or uncooked vegetables which have a sensory-recognizable particle size, water binding agents selected from? egg, gelatin or collagen,? s agents, flavoring agents, sspscia- Gc? hydrocolloids, albumin in and s t r u t u r a c e, preserve r i as agents increase dyes, vitamins, smoke, S8É - P r oc Gsso c a rac ized by the product en total ersetic smaller than recession according to the vindication ie according to claim 68, characteristics in that the c-oc-al ensrgecica content is less than 600 KJ / 100 g, preferably less than 500 KJ / 100 g, and more preferably less than 400 kJ / 100 g KJ / 100 g. 302 ·. - Process according to claim> : action 68 or, -Sl! ·. the resulting fat content for its content by rac on tri bu i tion low-calorie meat product of the total energy source is less than 50%, preferably less than 40%, more preferably less than 30%, and in particular less than 20%. 147 characterized in that the resulting low-calorie meat product tested by a sensory test panel, compared to a high-fat, conventionally prepared reference meat product, has essentially the same taste, texture, and appearance as the reference product. 32 ^a . Process according to claim 50, characterized in that the total proportion of fat and meat jelly released from the oai meat product is the resulting calories after self-pressing of the product when filling one. can that supports 450 g for 70 minutes at a pressure of 2.1 bars, being less than 6% by weight relative to the total amount of product that fills the can. 33 ^a . Process according to claim 50, characterized in that the package where the meat product is distributed is selected from the group consisting of sausage wrappers, plastic containers, cans, glass containers, metal foil containers. 94 ^a . Process according to claim 50, characterized in that the meat product mixture is subjected to a preservation and / or cooking treatment. 35 ^a . Process characterized in that the meat according to claim 50 when the low calorie meat product to be prepared is a meat product for spreading, being liver. gp, a. - Process for a. preparation of a low-calorie spreadable meat product, characterized by comprising the following steps: (1) edible mixture of water ·, water at a temperature of at least 50 ° C, and of a protein powder which has a water content of a maximum of 20% by weight, calculated from the protein in powder, to obtain a first mixture in the form of an emulsion, <2? mixing the emulsion from step (1) with lean meat substantially free of visible fats, its proportion being in the range of 20 liters relative to the product, 30% by weight, calcuum vegetable fat replacement ingredient which comprises dietary fiber and starch in a weight ratio which is in the range of 1:32 to 1: 1, with the proportion of dietary fiber being at least 5% by weight of dry matter of the vegetable fat replacement ingredient when determined as non-starch polysaccharides (F * NA), and the proportion of starch being at least 50% by weight of the dry matter of the vegetable ingredient, which is capable of having, or being turned into a homogeneous consistency, essentially without sensory recognizable particles in the extensible meat product, the amount of said ingredient in the range of 5 - 80% by weight, calculated, in relation to the product, water, its proportion being in the range of 10 - 80% by weight, calculated relative to the product, salt, its proportion being in the range of 0.1 - 4% by weight, calculated with respect to the product and optionally one or more additional ingredients, its proportion being total weight in the range of 1 - 15% by weight, calculated _ 1 Ζϋ - Λ. with respect to the product, the emulsion of step (!) comprising at least 5% by weight of the resulting mixture, and if necessary grinding the resulting mixture to obtain a mixture which substantially comprises possibly distributed particles of meat and vegetable ingredients, where the meat particles have a maximum diameter of at most 1 cm, (3) optionally mixing other additional ingredients in the mixture resulting from step <2> <4) optionally distribution of gans of adequate size, e mi; r e s u11an te εm packs (5) optionally subjection of emotions, < resulting mixture distributed in and preservation and / or cooking, to obtain a meat product for casualties | Ã! {l * i ~ t <fZS dà ΓΛΟΙΊΛν »!“? » tc ~ t i iX Caiones that an i-eor in fat and less than in xv * in 97ê. - Process »according to king vi n» di cation 96, characterized in that the mixture resulting from the mixture of the emulsion from step <1> with meat, substitute ingredient of vegetable fat, additional water, salt It is optional that optional ingredients be ground by passing the mixture through a grinding device for mixing the material that substantially distributes particles eventually distributed from meat and vegetable ingredients, in the mixture of which the meat particles have a larger diameter. at most 3 cm 150 SSè. - Process according to; characterized in that the amount of edible oil is in the range of 0.5 - 5% by weight, calculated in relation to the product. 33é. Process according to claim 36, characterized in that the water added in step t 1) is in the range of 1 - 10% by weight, calculated with respect to the product. 100. characterized by O, 1 - 5% by weight, Process according to claim 36, the amount of protein powder is in the calculated range with respect to the product. 101 a. Process according to the claim, characterized in that the meat product to be prepared is split from the group consisting of meat pastes, liver pastes, spreads and spreads. y *, pr - zo cr x ízr 102â. Process according to claim 38, characterized in that the edible oil added in step <1> is in the range of 0.6 '-3% by weight and preferably in the range of 1 - 2% by weight. 103a. - P O C © S dc? and. how the roo characterized by cs Π t- ί OcxOe of water í. 1 ? is * in the range of 1 “3% was Weight. 104â. - Process of and. c o r do r and iv i ndication be added to step 100, claim 1) characterized in that the amount of protein powder in the step is in the range of 0.2 - 2% by weight and preferably in. range O, 3 - 2% by weight. in 105a. Process according to the king vi ndi cation characterized by the total proportion of fat in the resulting low calorie spread product 7% by weight. ϊθΓ FíiSnOF 'qL-íS 1063. The method of claim 106, wherein the total proportion of fat in the resulting low-calorie spread product is less than 5% by weight and preferably less than 3% by weight. 1073. - Process characterized by the mind-free proportion of visible fats The. c o r c o r e i v i nd i c a c e 36 of lean ground beef suosta.nc xs.l ~ be added- in the pass {. 2) being in the range 80 to 70% by weight. 70% by weight and preferably in the range Process according to 105, characterized in that the total amount of dietary fiber and starch present in the vegetable fat replacement ingredient is at least 5% by weight, calculated with respect to the product. 103-. 108, charac terized by one with claim 36 or dietary fiber / starch ingredient in the vegetable fat replacement ingredient to be split in step (2 / be in the range of: 80 to Iz, preferably in the range of 1:15 to 1: 3 and more preferably in the range of 1:10 to 1: 4. ílOê. - Process according to vindication 36, characterized in that the proportion of dietary fiber in the fat replacement ingredient is at least 10% by weight. Process of 111 ». the fat substitution character is according to claim 11O, and fiber is used in the grid and at least =. » = X · - * Λ * - 152 112th. Process according to claim 35, characterized in that the dietary fiber and the starch are dietetic fiber and unmodified starch. 113 *. Process according to claim 36, characterized in that the vegetable fat replacement ingredient is a natural unfractionated plant material that has a water content of at least 114 *. Process according to claim 113, characterized in that the proportion of vegetable starch in the pS5O mixture; ρ F θ Γ S F enC 1 <?. 1 ÍYien Le Hâ gHfnc-t substitute ingredient which is in the range of 10 - 70% by weight and 15 - 60% mc ?. í => preferably in the range of 20 - 50% by weight. 115 *. Process according to claim 113, characterized in that the fat replacement ingredient is selected from plant tuber material and plant root material. 116th. Process according to claim 115, characterized in that the plant tuber material is selected from potatoes, sweet potatoes and mixtures thereof. 117 *. Process according to claim 115, characterized in that the plant root material is selected from tapioca roots, cassava roots and arrowroot. ¹¹ 11 y si. - * Ac ution process ¹ o a re i vi nd xc ation 11 o, characterized by the natural plant mac-erxal being pre-cooked. 113 *. - Process according to the one characterized by the ingredient of ing, 4 vn.-í 4 .--. i! IJ i L O. ' _v CiU of 3 ^! - 'f or f e. 1 with vegsvâi added in pa.bbo c2) have a maximum water content of 20% by weight. 120a. Process according to claim 113, characterized in that the proportion of the vegetable fat replacement ingredient is in the range of 4 - 15% by weight, in the range of 5 - 10% by weight. 121â. Process according to claim 113 or -0, characterized in that the fat / eget-al substitute ingredient is unfractionated natural plant material iii I 1 = 1 'born from the ionic mixture. of cereal grains and seeds ρ1an cas 122â. Process according to claim 121, characterized in that the vegetable fat substituting ingredient is in the form of particles which have a diameter of at most 2 'mm. 123sS. Process according to claim 113 or 120, characterized in that the fat replacement ingredient is a mixture of isolated starch and isolated dietary fiber. 124â. Process according to claim 123, characterized in that the starch is selected from grain starch, potato starch and tapioca starch. Process according to 'eclaim; characterized in that the isolated dietary fiber is selected from dietary potato fiber, beet fiber, pea fiber, bean fiber and tapioca fiber. The of 26â. - Process according to the vindication king 96, fat replacement ingredient for plant not characterized by being obtained by supiementation of a natural fractionated material whose proportion of the dry matter of dietary fiber is less than 5% by weight and / or proportion of dry starch matter is less than 50% by weight, with a sufficient amount of isolated starch and / or isolated dietary fiber to result in a vegetable fat replacement ingredient as defined in claim 96. I27ê. - Process according to characterized by the water added in step 16 - 40%. by weight and preferably in the range 12Sâ. - Process according to that characterized by the water added in the step vegetables or meat were cooked. . z) will be in the range of 20 - 35% by weight. claims ã 96, <. '2> be water where king vindication 129é. Process according to that characterized in that the proportion of salt added in step <2> is in the range of 0.5 - 3% by weight and preferably in the range of 1 - 2% by weight. 130sS. Process according to claim 129, characterized in that the added salt is selected from the group consisting of a food grade composition which essentially comprises sodium chloride, a food grade composition comprising sodium chloride and additional salts and a composition food grade which comprises one or more alkali metal salts or alkaline earth metal salts, said food grade compositions comprising salts other than sodium chloride which have essentially the same salty taste as sodium chloride. 131a. Process according to claim 36, characterized by a. meat added in step '(2) be selected from muscle tissue and edible remains that include 1 tongue, or pancreas. spleen, brain, 132 ^a . - Process according to. vindication king 131, characterized in that the meat is a mixture of meat of two or more. ise · species of animals: 133 ^a . Process according to claim »36, characterized in that the additional ingredients deferred in the pass» (* Z *) are selected at. from »zí» the following groups of ingredients: cooked or uncooked vegetables »to cooked that have a dimension»: »of a recognizable particle sensor, binding agents a. knowledged water from »hi» dr »ac» aloe »des, egg albumin, gelatin, and collagen, structuring agents, preservatives, flavoring agents, spices, agents that increase.fn» og »asto, agents sweeteners, coloring agents, vitamins, Shift and curing agents. 134 ^a . - Process »according to. claim characterized by the "product" of spreadable meat resulting in a total energy content »less than 700 KJ / l & G s. cer 136 ^a . Process according to Claim 134, characterized in that the total energy content is less than 600 KJ / 100 g, preferably 500 KJ / 100 g, and more preferably less than 400 KJ / 100. g. 136 ^a . - Process "in accordance" with. claim 134 or 13-5, charac ter izad »o per contribution» J »;» content = »» »sordura» _ »» _ »low calorie spreadable meat product resulting to> its energy content» total being less than »50%, - 156 preferably less than 40%, more preferably less than 30%, and in particular less than 20%. 137s. Process according to claim 96, characterized in that the resulting low-calorie spreadable meat product when tested by a sensor-based panel, compared to a conventionally prepared, high-fat reference meat product, has the same taste, texture, and appearance of the reference product. 13Sâ. - Process according to. claim 96, characterized in that the total proportion of meat jelly and fat released from the meat product of low calories after self-pressing of the product when filling a can that supports 450 g for 70 minutes at a pressure of 2, 1 bars, less than 6% * by weight, re-activate the total amount of product that fills the can. Process according to the claim characterized in that the product mixture resulting from step (2) or (3) is subjected to preservation and / or cooking. 140ê. - Process according to characterized by the meat added in the pass. FF c ?. FFF a treatment of claim 2) to be liver cations .—. Ί— ¹ ba I a heat i as, Process according to any one of the claims - characterized by obtaining a meat product, the product being a product that is used 1 * 1 - 15 / dry, the drying having been carried out by a process that does not result in any substantial coagulation of the meat protein as freeze drying.