奥地利专利AT515254A1 Marinade for tumbling a meat product

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专利摘要:
Marinade for tumbling a meat product, with the ingredients water and salt, the marinade containing a milk-based ingredient and gelatin. Furthermore, the marinade may contain starch and plum extract. The invention also describes a method for producing a meat product by tumbling, comprising the steps of mincing the meat into pieces of meat, placing the minced pieces of meat in a tumbling device, introducing a marinade according to the invention into the tumbling device to the minced pieces of meat and tumbling the pieces of meat in the marinade by turning the tumbling device. In addition, a meat product is claimed with at least one piece of meat and a marinade according to the invention received in the piece of meat.
公开号:AT515254A1
申请号:T987/2013
申请日:2013-12-27
公开日:2015-07-15
发明作者:
申请人:Hama Foodservice Gmbh；
IPC主号:

专利说明:

The invention relates to a marinade for tumbling a meat product, with the ingredients water and salt. In addition, the invention relates to a method for producing a meat product by tumbling. Moreover, the invention relates to a meat product with at least one piece of meat and a marinade received in the piece of meat.
The production of food, especially meat products, is becoming increasingly automated. First of all, factory farming was responsible for the fact that the kilo price for meat declined more and more, so today it is no longer just a question of offering the cheapest possible cuts of meat, but also a part of the other actually carried out by the buyer or the user To carry out processing steps beforehand. So it has long been common to put the meat or pieces of meat in a marinade. This gives the meat already added flavors. In addition, the durability can be positively influenced. In addition, a marinated piece of meat is inviting to a buyer.
Especially for large manufacturers, so-called tumbling has long been established for industrial marinating. The meat or pieces of meat is rotated in a large Tumblingvorrichtung together with the marinade, whereby the marinade (sauce) is better absorbed into the meat. In addition to improving the taste and prolonging shelf life for the producer, this has the additional advantage of gaining weight, allowing a higher price to be achieved with less meat content. For the highest possible weight gain phosphates have been used for a long time. These are used in sausage production, ham production and tumbling meat applications. The use of phosphate serves to improve the water-binding capacity and the texture and tenderness in the final product. While in fresh meat, the addition of salt in the preparation primarily serves the taste, phosphate salts in meat products have the essential function of fluid intake in the meat product. Due to the higher content of the antioxidants, a shelf life extension is also achieved.
In meat processing, the use of phosphate is increasingly being questioned, which is why the question of possible alternatives is becoming ever more frequent. Phosphates are sometimes dubious in nutritionists and consumers as they are an E-number adjunct and are associated with phosphatintolerances and human osteoporosis. For these reasons, there has long been a desire to replace the phosphate completely, with the aim of achieving the same results as possible. Various products such as transglutaminase have been tested instead of phosphate, but with little success.
The object of the present invention is therefore to provide a comparison with the prior art improved marinade. In particular, it should be possible to dispense with the use of phosphate and still achieve a good Tumblingergebnis (taste improvement, shelf life, weight gain, low roast loss, tender meat).
This is achieved by a marinade with the features of claim 1.
Accordingly, it is envisaged that the marinade will further contain a milk-based ingredient and gelatin. The milk protein contained in the milk-based ingredient binds the water particularly well. The same applies to the gelatin. Since these additional ingredients are relatively neutral in taste, they can be used particularly well as an additive for a marinade. Another advantage of these ingredients is the low roast loss after tumbling. Furthermore, unlike phosphate, these ingredients are pure natural products.
The marinade preferably contains starch (polysaccharide) as a further ingredient. This starch contained in the marinade serves above all the encapsulation of the meat product. As a result, a particularly good pore closure and thus a lower roast loss is achieved. Most preferably, the starch is made on the basis of corn.
As a milk-based ingredient, a sour dairy product such as yogurt may be used. Preferably, however, it is provided that cream (sweet cream) is used as the milk-based ingredient.
The marinade preferably contains a fruit extract with a sorbitol content of more than 10% by weight. Such a fruit extract can be produced, for example, on the basis of pears, apples, apricots or peaches, since these have a relatively high sorbitol content. It is particularly preferred that the fruit extract is a plum extract with a sorbitol content of more than 13% by weight. Due to the increased proportion of sorbitol (15% to 20%) in the plum extract, this marinade, in conjunction with the milk protein of the milk-based ingredient or cream and gelatine, serves as an effective moisturizer, which is able to bind water. Another advantage of the plum extract is the improved browning during roasting. That is, browning is encouraged. Another advantage of the plum extract is that it binds the water by the sorbic acid contained. The plum extract may also be referred to as plum juice concentrate. In principle, other ingredients may well be present in this extract or in the concentrate. Preferably, this extract or this concentrate consists purely of the ingredients contained in the plums.
Instead of the fruit extract or plum extract or in addition to this fruit or plum extract, the marinade may preferably contain a rosemary extract. This extract is mainly used for preservation and improved taste. The rosemary extract also brings a lower mold susceptibility.
The mixing ratio of the existing ingredients should at least be chosen so that the marinade can be used well and that no taste extremes are given. It is therefore preferred that the proportion of water is between 50 and 80% by weight, preferably between 60 and 70% by weight. In particular, the proportion of water is about 65 wt .-%. Of course, it should be mentioned here that water is also contained in the other ingredients (especially in the cream). However, this percentage by weight is not meant here but only that proportion of water which is added at the beginning of the mixing together of the ingredients as pure water.
Furthermore, it is preferably provided that the proportion of salt between 1 and 6 wt .-%, preferably between 2 and 3.5 wt .-%, is. In the specific case, the salt content is 2.78 wt .-%. Salt is understood in this context to be table salt, common salt or table salt, which consists mainly of sodium chloride. The salt in the marinade not only serves the taste but it also opens the meat protein, so that the marinade can penetrate better into the whole meat better.
According to a further preferred embodiment, it is provided that the proportion of starch is between 1 and 5 wt .-%, preferably between 1.5 and 3 wt .-%, is. In the specific case, the proportion of starch is 2.17 wt .-%.
If the proportion of fruit extract, preferably plum extract, between 3 and 10 wt .-%, preferably between 5 and 8 wt .-%, is, then there is a particularly good fluid intake. In the preferred case, the proportion of plum extract is 6.47% by weight.
The proportion of rosemary extract in the entire marinade can be kept quite low. For example, it is less than 0.01% by weight. In the specific case, the wt .-% - share may be 0.0046%.
Since the cream and the gelatin have proven to be a particularly good substitute for the phosphates during tumbling, it is preferably provided that the proportion of cream and gelatin together is 15 and 30 wt .-%, preferably between 20 and 25 wt .-%, is , Particularly preferably, the proportion of cream and gelatin is 23.48 wt .-%. Cream and gelatin also have a preferred weight percent ratio to each other. It is envisaged that the ratio of cream to gelatin is between 99.5 to 0.5 and 97 to 3. As a concrete value, the gelatin may have 1.76% by weight of the total mixture between cream and gelatin. Accordingly, the weight percentage of the cream is 98.24% by weight. The cream itself is an emulsion of milk fat in water. It is preferably provided that the proportion of milk fat in the cream between 12 and 18 wt .-%, preferably between 13.5 and 16.5 wt .-%, is. In the specific case, the cream has a milk fat content of 15%.
Protection is sought not only for the marinade but also for a method of making a meat product by tumbling. The steps of mincing the meat into pieces of meat, introducing the minced pieces of meat into a tumbling device, introducing a marinade according to the invention into the tumbling device to the minced pieces of meat and tumbling the pieces of meat in the marinade are provided by rotating the tumbling device. By this method, a very good tumbling result can be achieved even without the use of phosphates.
Preferably, it may be provided in this method that the weight% ratio of meat pieces to marinade is between 70 to 30 and 95 to 5. In this specific case, this weight percentage of the meat is 80.97%, whereas the weight percentage of the marinade is 19.03%. Depending on the pieces of meat or type of meat used, of course, the wt .-% - Antei! The used marinade also deviate relatively strong. The pieces of meat can come from the most diverse types of animals. For example, beef, pork, chicken and turkey, but also fish, shellfish, etc., can be used. For a particularly good absorption capacity it is provided that tumbling in the tumbling device is carried out at a maximum vacuum of 85%.
Depending on the type of meat used and depending on the basic absorption capacity, it is preferably provided that the tumbling in the tumbling device is carried out for 25 to 100 minutes.
When making or tumbling, the marinade itself can be arbitrarily cold or warm. However, it is preferably provided that the marinade is introduced into the tumbling device at a temperature of 3 to 5 ° C.
Clearly, the starting material used as meat should have a particularly good quality. Therefore, it is preferably provided that the pH of the pieces of meat is between 5 and 8, preferably at 7.
In order to guarantee a good penetration of the marinade into the pieces of meat and yet to cause too much damage in the pieces of meat during tumbling, it is preferably provided that the tumbling device rotates during tumbling at 5 to 21 revolutions per minute.
However, protection is sought not only for the marinade and for a tumbling process, but also for a meat product with at least one piece of meat and a marinade according to the invention taken up in the piece of meat. Of course, the marinade does not have to be completely included in the meat piece, but it can also surround the at least one piece of meat in part.
Since not only the marinade alone has an important influence on tumbling, other aspects that are important to the invention are also mentioned below.
An important basis for phosphate-free tumbling is the meat structure. This is determined by a variety of conditions such as age, species, rate of cooling after slaughtering, final pH and duration of ripening. All these points have an influence on the final result.
Particularly important points in the application of the marinade invention are the fluid intake and the roast loss. In tests with the marinade according to the invention, it has been possible to achieve or even to improve standard criteria without phosphates in the case of fluid intake and roast loss. Shelf life extension is also important in practice for retailers and restaurateurs and was therefore taken into account in the development. Specifically, the best conditions were achieved by the following recipe:
In addition to the nature of the meat and in addition to the basic recipe are also other aspects of importance. These are explained in more detail below:
By using a marinade with cream and gelatin, the phosphate-free use of the marinade is supported. Concretely, the cream and the gelatin may be used in the form of a foodstuff, as known for example from EP 0 805 629 B1. Such a marinade improves the delicacy and juiciness of the pieces of meat. In addition, the marinade may also be used whey protein, vegetable fiber (lemon fiber, plum fiber, etc.), starches, fruit spice extracts (e.g., the powder of dried fruits or herb varieties).
In comparative examples, phosphate marl was also used in the marinade. Especially when this was overdosed, this led to a rubbery texture of the pieces of meat. This phenomenon could not be detected in the marinade invention.
When using the marinade with the pieces of meat in known tumbling machines (e.g., Vacuum Marinater or Turbo Tumbler) which
Vacuum systems with up to 95% vacuum, it should be noted that the vacuum during tumbling 82 to 83% does not exceed. Below and above, no significant improvements in products could be detected. The duration of the tumbling process should be between 30 and 95 minutes (depending on the size of the piece). Prolonged timelines had not brought any positive changes in the result. The speed of rotation of the scrapers when massaging the marinade into the pieces of meat should be 5 to 21 revolutions per minute. If the speed is too high, the medium is crushed too much and loses its natural appearance and shape.
The temperature of the marinade is preferably from 3 to 5 ° C. The use of frozen meat is not recommended. The pH of the meat products should be in the neutral range at a pH of 7. If the pH value is lower (pH value 5), it can be assumed that the meat quality is not particularly suitable for tumbling.
After the vacuum process, it makes sense to let the treated, in smaller or larger portions portioned meat for 24 hours in a cold store at 3 to 5 ° C mature. The meat should be as dry as possible on the outside prior to the frying process, the lower and more efficient the loss of liquid when searing the pieces of meat.
The marinade uses raw materials that are, due to their high antioxidant content, first of all a natural ingredient and guarantee the producer microbiological safety when processing and storing raw or pre-cooked meat products. In addition, protection against undesirable flavors is made possible by the reheating and keeping warm of high-fat products.
Due to the natural content of antioxidants, the marinade invention can be used to extend the shelf life of meat products. The antioxidants prevent rancidity of unsaturated fatty acids in raw or pre-cooked meat products. In addition, the antioxidants effectively suppress the growth of pathogens such as Salmonella, E. coli bacteria and Listeria. In addition, the natural content of sorbitol strengthens the water binding, which translates into a juicy taste and reduces the loss of juice during cooking.
For the most part, meat which has been subjected to a tumbling process for liquid absorption is subsequently heated. One of the main reasons of heating (besides taste and tenderness) is the killing of any microorganisms that may be present. At a temperature of 55 ° C these are inactivated. Therefore, meat is heated to a core temperature of 75 ° C according to HACCP specifications, to be on the safe side.
Meat that is heated loses more and more of liquid (water) and fat as it heats up. Prolonged heating above 100 ° C may result in up to 48% frying loss. Depending on the type of meat, the roast losses are more or less dependent on the pH.
Upon heating, the myofibrillar proteins shrink first. From about 60 to 75 ° C denatures the connective tissue. Since shrinkage means expelling water from the fibrillar structures, which immobilize about 85% of the muscle's water, more and more water comes out of the meat at these temperatures. When shrinking, the meat is usually tough, so it is important to pre-treat the meat structure (protein) to reduce this effect or even eliminate it altogether.
The massaging in of the marinade according to the invention compared to traditional phosphate mixtures did not reveal any difference in the treatment of the meat samples in sensory test series.
In a concrete experiment, chicken meat was tumbled in a tumbling device at a vacuum of 82% on the one hand in a marinade according to the invention and on the other hand in a marinade with phosphate for 45 minutes. After a period of 30 minutes, the weight gain was about 13% for both marinades. After 45 minutes, the weight gain in the marinade according to the invention was 17.95%, while it was 30.73% for the phosphate. Thereafter, this chicken meat was fried for three hours at a core temperature of 65 ° C. In the marinade according to the invention, the weight loss was only 7.5%, while it was 15.72% for the phosphate marinade.
The same process was also carried out on veal. After 45 minutes, the weight gain during tumbling of the marinade according to the invention was 23.13%, while it was 25.32% for the phosphate marinade. The roast loss was particularly low in the marinade invention compared to the phosphate marinade. This was 20.59% compared to 30.67% for the phosphate marinade.
Also with pork the same tumbling and the same roasting process were carried out. The weight gain was 15.58% for the marinade of the invention, while it was 28.57% for the phosphate marinade. Again, the roast loss in the marinade invention was much better. This was only 18.92%, while it was in the phosphate marinade at 24.11% after three hours of roasting at a core temperature of 65 ° C.
The cell structure of meat and fish is very sensitive, which is why high temperatures can quickly do a great deal of damage to any organics. The cooking methods have evolved over time. There is the right equipment for every cooking method. The new appliances and kitchen techniques (sous vide) open up new possibilities to reduce the loss of roast meat. If possible, this loss is absorbed or reduced by tumbling.
Basically, raw meat contains a very ordered structure. Three connective tissue layers also surround muscle, muscle fiber bundles and muscle fibers. Raw meat has high elasticity and firmness, so meat is difficult to cut while biting. The highly ordered structure also makes it difficult to penetrate substances such as salt, etc. Moreover, intrusion is counteracted by the slowly dissolving but still existing lipid bilayer of the cell membranes.
Crushing, cutting, crushing, ripping and splitting destroy this ordered structure. By crushing (larger surface area) both the roast loss and the contamination of the meat pieces is faster. By incorporating the marinade according to the invention with a proportion of 5% to 15% oxidants in a tumbler, the roast loss and the shelf life can be positively influenced. At the same time, it has been found that drying the surface before searing can reduce the roast loss. The best results are achieved with the following technique:
The pieces of meat should be as dry on the outside as possible. It is also advantageous if the meat is on a grid overnight in the cold store at 3 ° to 5 ° Celsius.
Then the meat is removed and spread evenly on a greased roast tray or on a roast street and fried at 220 ° to 300 ° C in 3-5 minutes on all sides. With this frying technique, the roast loss remains much lower (2.5% to 4%) than in conventional applications.
Subsequently, the fried meat in vacuum bags or vacuum cups, which are provided with a lid, sealed with 90% vacuum. The sacks or bowls with the meat are then cooked in a water bath or over steam at 58 ° to 75 ° Celsius for a long time. This cooking method has the advantage that the meat does not come into contact with water. As a result, no loss of taste and there is no loss of quality. Due to the low-temperature cooking over a longer period of time and the use of the phosphate-free marinade according to the invention, the quality of the meat, such as the regenerability of pre-cooked meat dishes cooled to 5 ° C., could be substantially improved.
Innsbruck, December 23, 2013

权利要求:
Claims (21)
[1]
1. Marinade for tumbling a meat product, with the ingredients water and salt, characterized in that the marinade further contains a milk-based ingredient and gelatin.
[2]
2. Marinade according to claim 1, characterized in that the marinade contains starch, preferably based on corn.
[3]
3. marinade according to claim 1 or 2, characterized in that the milk-based ingredient is cream.
[4]
4. Marinade according to one of claims 1 to 3, characterized in that the marinade contains a fruit extract with a content of sorbitol of more than 10 wt .-%.
[5]
5. marinade according to claim 4, characterized in that the fruit extract is a plum extract with a content of sorbitol of about 13 wt .-%.
[6]
6. Marinade according to one of claims 1 to 5, characterized in that the marinade contains a rosemary extract.
[7]
7. Marinade according to one of claims 1 to 6, characterized in that the proportion of water between 50 and 80 wt .-%, preferably between 60 and 70 wt .-%, is.
[8]
8. Marinade according to one of claims 1 to 7, characterized in that the proportion of salt between 1 and 6 wt .-%, preferably between 2 and 3.5 wt .-%, is.
[9]
9. Marinade according to one of claims 2 to 8, characterized in that the proportion of starch between 1 and 5 wt .-%, preferably between 1.5 and 3 wt .-%, is.
[10]
10. Marinade according to one of claims 4 to 9, characterized in that the proportion of Obstextrakt, preferably plum extract, between 3 and 10 wt .-%, preferably between 5 and 8 wt .-%, is.
[11]
11. Marinade according to one of claims 3 to 10, characterized in that the proportion of cream and gelatin together 15 and 30 wt .-%, preferably between 20 and 25 wt .-%, is.
[12]
12. Marinade according to claim 11, characterized in that the ratio of cream to gelatin is between 99.5 to 0.5 and 97 to 3.
[13]
13. Marinade according to one of claims 1 to 12, characterized in that the cream is an emulsion of milk fat in water and the proportion of milk fat in the cream between 12 and 18 wt .-%, preferably between 13.5 and 16.5 Wt .-%, is.
[14]
14. A method for producing a meat product by tumbling, comprising the steps of: - cutting the meat into pieces of meat, - introducing the minced pieces of meat into a tumbling device, - introducing a marinade according to one of claims 1 to 13 into the tumbling device to the minced pieces of meat and Tumble the pieces of meat in the marinade by turning the tumbling device.
[15]
15. The method according to claim 14, characterized in that the wt .-% - ratio of meat pieces to marinade between 70 to 30 and 95 to 5.
[16]
16. The method according to claim 14 or 15, characterized in that the tumbling in the Tumblingvorrichtung is carried out at a maximum vacuum of 85%.
[17]
17. The method according to any one of claims 14 to 16, characterized in that the tumbling in the Tumblingvorrichtung is carried out for 25 to 100 minutes.
[18]
18. The method according to any one of claims 14 to 17, characterized in that the marinade is introduced at a temperature of 3 to 5 ° C in the Tumblingvorrichtung.
[19]
19. The method according to any one of claims 14 to 18, characterized in that the pH of the pieces of meat between 5 and 8, preferably at 7, is located.
[20]
20. The method according to any one of claims 14 to 19, characterized in that the Tumblingvorrichtung rotates when tumbling at 5 to 21 revolutions per minute.
[21]
21.Meat product comprising at least one piece of meat and a marinade received in the piece of meat according to one of claims 1 to 13. Innsbruck, 23 December 2013

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同族专利:

公开号 | 公开日

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AU2014373629B2|2017-02-16|

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EP3086661A1|2016-11-02|

HRP20181952T1|2019-02-08|

AT515254B1|2015-10-15|

US20160302460A1|2016-10-20|

引用文献:

公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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EP1552755A1|2004-01-08|2005-07-13|Van Goor's Slagerij V.O.F.|Meat marinade comprising fat and protein|

JP2008253148A|2007-03-30|2008-10-23|Naris Cosmetics Co Ltd|Food composition having poor circulation ameliorating function|CA3053035A1|2017-02-15|2018-08-23|Bunge Loders Croklaan B.V.|Marinade|

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RU2763593C1|2021-04-30|2021-12-30|Денис Валерьевич Иняков|Composition of marinade for preparing fish products|

法律状态:

优先权:

申请号 | 申请日 | 专利标题

ATA987/2013A|AT515254B1|2013-12-27|2013-12-27|Marinade for tumbling a meat product|ATA987/2013A| AT515254B1|2013-12-27|2013-12-27|Marinade for tumbling a meat product|

AU2014373629A| AU2014373629B2|2013-12-27|2014-12-23|Marinade for tumbling a meat product|

EP14837060.4A| EP3086661B1|2013-12-27|2014-12-23|Marinade for tumbling of a meat product|

ES14837060T| ES2701063T3|2013-12-27|2014-12-23|Marinated by agitation of a meat product|

PCT/AT2014/000230| WO2015095903A1|2013-12-27|2014-12-23|Marinade for tumbling a meat product|

US15/190,579| US20160302460A1|2013-12-27|2016-06-23|Marinade for tumbling a meat product|

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