• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a process for the preparation of a meat product with filling. Furthermore, the present invention relates to a dried and dimensionally stable meat product having a cheese and / or sausage meat filling, as well as a corresponding shaped body to produce the meat product with the filling.
    公开号:AT517280A2
    申请号:T50536/2016
    申请日:2016-06-13
    公开日:2016-12-15
    发明作者:Josef Gattringer
    申请人:Josef Gattringer；
    IPC主号:
    专利说明:

    06/13/2016
    Austrian patent application Josef Gattringer GAT1001PAT
    A method of producing a meat product having a filling
    The present invention relates to a method of producing a meat product having a filling. Moreover, the present invention relates to a dried and dimensionally stable meat product having a cheese and / or sausage meat filling, as well as a corresponding shaped body to produce the meat product with the filling.
    It is known to provide certain sausage or meat products with a desired filling. Typical examples of this are, for. As the so-called Käsekrai-ner, which are slightly smoked boiled sausages, which are made from a coarse meat with pork and small-chopped cheese. Another example are various kinds of sausage, which with z. B. Pistachio, mushroom, paprika fillings are provided. Here, the corresponding filling materials are mixed with the sausage meat and processed as a whole mass to sausage.
    The filling of meat products, however, is so far only known for dishes where the filling (eg cheese, vegetables or meat) is usually rolled into the corresponding meat product. Well-known examples of this are u. a. Roulade or roll roast.
    There is also the possibility of preparing certain stuffed meat dishes by cutting into the piece of meat a corresponding bag, which is then filled with the filling.
    Such meat products represent meat dishes, which should be consumed as soon as possible after their preparation. Cutting thin slices from these meat dishes, however, is extremely difficult, if not impossible, because there is no firm bond between the filling and the piece of meat. When cutting and serving such meat dishes, the filling often separates from the remaining piece of meat and disintegrates. To avoid this, aids are often used, such. As toothpicks or small skewers used to more firmly connect the piece of meat with the filling and thus to avoid disintegration.
    US 2001/0039885 A1 discloses an apparatus and a method for filling meat products. As a filling especially vegetables, rice or baked goods are provided. The device uses a tubular body whose end faces are open. The tubular body is then inserted into a meat product to be filled such that it can be filled with a filling.
    US 2010/0255155 A1 discloses a cured meat product, preferably a pepperoni sausage stuffed with cheese. In a corresponding method is provided to introduce a solid cheese in the meat product. Fixed means that the cheese is already fully cured or matured for later consumption before it is introduced into the meat product, for this purpose a cylindrical cheese base is cut from a cheese base body, which is then introduced into a prefabricated in the meat product recess.
    No. 1,485,253 A describes a device for hollowing out food products, which has a variable diameter along a longitudinal axis and is provided with a tip or a cone on one end face.
    US 3,255,017 A relates to a meat roll which can be filled before cooking. In this case, the meat is wound around a tube which is closed at one end and has an opening at the outward-looking end. About this opening, the filling is introduced into the meat. By means of a corresponding method, it should be possible to fill a meat roll in a simple manner before it is cooked.
    It is thus an object of the present invention to provide a method of making a meat product having a desired filling, easy to prepare and sliced into wafer thin slices.
    Another object of the present invention is to provide a shaped body for filling meat products.
    Another object of the present invention is to provide a meat product having a cheese or sausage meat filling.
    The independent claims solve one or more of the above objects. Advantageous embodiments of the invention are specified in the respective subclaims.
    According to a first aspect, the invention relates to a method for producing a meat product with filling, comprising the steps: i) cutting a blind-hole-shaped cut into a piece of meat, ii) at least partially introducing a shaped body into the cut from step i), iii) at least partially drying iv) removing the shaped article of step ii) exposing a void v) filling the void of step iv) with a desired filling, and vi) drying and storing the meat product for a predetermined time to ripen the filling.
    In the context of the present invention, the term "filling" means, in particular, a transition from a liquid or soft state of aggregation or mixtures thereof into a more solid or solid state of aggregation. A solid state of aggregation is present as soon as the meat product is cut-resistant or the product together with the filling can be cut in such a way that there is no separation of meat and filling during cutting. This means it is possible to cut off the meat product integrally formed slices.
    By drying and storing the meat product for a predetermined time, the filling matures, ultimately resulting in its hard, cut-resistant consistency at the end of the manufacturing process.
    In step vi) can also be made a maturation of the piece of meat.
    The inventive production method of a meat product with filling, it is possible that the meat product together with filling is dimensionally stable, can be stored well and is well suited for further use.
    Due to the dimensional stability of the filled meat product, this can be handled or transported without special consideration for the shape, the appearance or the filling comfortable without any adverse effects such. As deformation, leakage of the filling or disintegration of the meat product are to be feared.
    In addition, depending on the treatment of the piece of meat or the meat product and depending on the type of filling used, the finished meat product can easily be stored under the conditions known to the person skilled in the art without having to fear impairment of the product.
    A further advantage, which is based on the method according to the invention, is that the filled meat product can be easily prepared for further purposes as required by its dimensional stability. By virtue of the fact that the meat piece is joined to the filling by the present method, it is possible to cut the finished meat product without the filling separating from the piece of meat, which would lead to disintegration of the cut slice. The disintegration of the meat product when cutting would not only bring a visual disadvantage, but also from a practical point of view, this would be disadvantageous, since not a complete piece, but the individual disintegrated parts must be handled for each use. By the method according to the invention, it is even possible to cut the meat product in thin slices (> 0.5 mm) and thus it as a disk-shaped support for z. B. bread (spread) to serve or use.
    The piece of meat may be z. Beef, pork, veal, lamb or poultry meat act. It is preferably beef.
    The meat used can be treated as needed before use. So it may be z. B. hung, matured, seasoned, pickled, swallowed or rubbed with appropriate spices, sauces, marinades, etc. Such types of meat preparation are known to those skilled in the art.
    The biochemical, enzymatic and microbiological processes involved in meat maturation further increase both the tenderness and the characteristic aroma in the meat.
    The enzymatic processes take place with the participation of lactic acid bacteria. The lactic acid bacteria involved in the enzymatic processes can also originate at least partially from the cheese filling.
    A cheese is usually bathed in brine for preservation. This process of bathing in brine can be at least partially assisted or effected by the salt content of a salted or salted piece of meat.
    In the method according to the invention for producing a meat product with filling, there is a mechanical interlocking between the piece of meat and the filling during the drying in step iv). Furthermore, it can not be ruled out that, in addition to mechanical gearing, chemical interactions also occur between the piece of meat and the filling, which also strengthens the connection of these two components. The process of bathing in brine or placing in a salted or cured meat piece and the enzymatic processes may aid the mechanical and / or physical and / or chemical association between meat product and cheese.
    In a preferred embodiment, it is beef that is aged and matured, has no external fat and its pH is not above 5.5.
    The cutting of the piece of meat can z. B. by means of a knife and is preferably carried out in the middle of the piece lengthwise.
    This results in the meat piece a blind hole-shaped cut. In this section, a shaped body, preferably an elongated shaped body introduced. This shaped body is preferably tubular. By cutting the piece of meat, the insertion of the shaped body is facilitated. The shaped body is pushed through the piece of meat lengthwise. The piece of meat can either be pierced completely or only partially so as to leave the piece of meat closed at one end. The introduction of the shaped body causes the meat piece, depending on whether it is pierced completely or not, has a blind hole or a through-going cavity which is retained by the molded part.
    In a preferred embodiment, the filling is cheese. The cheese is present in a liquid, viscous or soft state when filling the meat product.
    The cheese filling can be provided by means of a cheese kettle in the form of cheese curd, which is introduced under pressure into the cavity of the meat piece.
    Breakage or curdling is understood to mean the material that results from the milk thickened by the addition of rennet or lactic acid (called jelly or thicket) after it has been broken up (broken) to separate the whey. Depending on the type of cheese, there are various methods for this: First, the jelly is cut so that the whey can flow away, and only roughly for soft cheese (more whey remains in the break) and finer the finer the cheese is to be. For hard cheese, the jelly is chopped up and down to cherry stone size with a cheese harp. In addition, the broken grain shrinks the longer the break is stirred. Once the broken grains have settled on the bottom of the tub, they grow together again and can be broken up again, resulting in a crumbly dough.
    From the cheese curd, a large part of the whey has already been separated before filling, wherein the filling may contain a predetermined or a small proportion of whey, which, however, is substantially lower than the fraction of whey present after the breaking up or breaking.
    To facilitate insertion of the molded article, it may be provided with either a widened / pointed attachment or be sharp edged at the forward end which is inserted into the piece of meat. However, a spiked attachment is preferred, as it avoids the separation of meat from the piece of meat and so incurs no unrecognizable residual waste. The attachment is optionally temporarily attachable to the molding and can be removed if necessary.
    The shaped body has a round or angular cross section with a diameter of about 2 to 10 cm, preferably 3 to 8 cm, more preferably 4 to 5 cm.
    After the introduction of the molded body, the piece of meat including the shaped body can now optionally be placed in brine for one to two weeks.
    Following this, the piece of meat with the tube in the drying chamber (Selch) is at least partially dried. This drying process takes about two to three days as needed and takes place at a temperature between 10 and 25 ° C, preferably 15 to 20 ° C instead.
    By drying, the piece of meat becomes dimensionally stable, which means that it retains its shape due to the consistency and does not change without the influence of external forces / influences.
    Depending on requirements, after drying, the meat product can be smoked from the third day by means of cold smoke (eg beech shavings). In this smoking step, the meat product can be left hanging for about a week while hanging.
    After the drying and resting phase, the shaped body is removed from the piece of meat.
    Due to the removal of the shaped body, a cavity is exposed in the piece of meat, which either extends completely through the piece of meat or, if the shaped body was not completely pushed through the piece of meat, is closed at the end (blind hole). Already at this time, the meat product has a certain dimensional stability even without the molded body. As a result, the piece of meat does not collapse when pulling out the shaped body and the cavity remains in place.
    The exposed cavity can now be filled with a desired filling. The filling can be any filling such. Cheese, cheese with whey or (raw) sausage meat act. Preferably, the cavity is filled with a cheese and / or sausage meat filling.
    The filling can under pressure z. B. be performed with a sausage filling machine. In this case, the filling is pressed into the cavity.
    In the case of a cheese filling this z. B. consist of raw milk hard cheese together with whey.
    In the case of a sausage meat filling any kind of sausage meat or combinations of different Wurstbratsorten can be used to fill the Flohlraumes. Preferred types of sausage meat are beef salami, beef or salami.
    The filling matures and hardens in the subsequent steps, ultimately resulting in its hard, cut-resistant consistency at the end of the flaring process.
    After filling the piece of meat, the one open end or both open ends of the piece of meat with a corresponding device, for. B. a pre-salted calf's net be covered. This avoids that the filling in the following process steps or when flanking the piece of meat may loosen and fall out of the cavity.
    Subsequently, the meat product is stored as a whole piece for a predetermined time and dried, whereby the filling matures.
    For storage and drying, the meat product z. B. wrapped in a smoke and air permeable ham foil and hung in a smoke chamber.
    Optionally, the stuffed meat product can be easily smoked. This can be done for about three days with cold smoke at about 15 to 20 ° C.
    In order to strengthen the connection between meat and filling, the piece of meat can be air-dried for about two weeks after smoking and then stored cool for maturing. For the maturing time, it is advantageous to pack the meat product individually in vacuum. The maturation period should be at least two months.
    The fact that the meat product and the filling combine in the drying and maturing, creates a stuffed meat product, which can be cut extremely fine and does not fall apart when cutting, ie the filling does not dissolve from the surrounding piece of meat. This allows use in the form of thin slices of the meat product according to the invention z. B. as an overlay on bread or other baked goods. From the meat product it is possible to cut down slices which may have a minimum thickness of up to 0.5 mm (> 0.5 mm) without the meat piece and the filling falling apart.
    The already at least partially predried piece of meat has on the insides of the Flohlraumes a rough surface. The filling, which is introduced into the Flohlraum is of soft consistency and thus penetrates into the structures of the rough surface of the Flohlraumes and fills them out. It is believed that during the ripening and / or drying time, the filling hardens, resulting in a mechanical interlocking between the meat piece and the filling. Furthermore, it can not be ruled out that, in addition to mechanical gearing, chemical interactions also occur between the piece of meat and the filling, which also strengthens the connection of these two components.
    However, the resulting connection can be canceled by purposeful appropriate action which makes a separation of the two components thus not impossible.
    According to another aspect of the present invention, there is provided a molded article suitable for producing a stuffed meat product.
    The shaped body according to the invention is preferably tubular, wherein the tube may have both a round and an angular cross-section.
    The molded article may have any material suitable for the manufacture / processing of foodstuffs and may be purified according to the requirements. The molding is preferably a stainless steel pipe of grade 1.4404, which is suitable for foodstuffs. Such a stainless steel pipe can be safely cleaned with chlorine-containing detergents without it being corroded.
    In a preferred embodiment, the shaped body has a widening / guiding tip, whereby the meat piece can be pierced more easily. If such a widening / guiding tip used, this z. As plastic, preferably polyoxymethylene (POM), be prepared.
    Alternatively, the inserted end of the molding may be sharpened so as to be inserted into the piece of meat without much resistance. However, meat is cut off, which can not be used.
    Preferably, the shaped body has through openings, which extend along the shaped body as many individual small through holes. Such a sieve-like configuration of the shaped body makes it possible for the same ambient conditions (eg room temperature, brine, smoke, etc.) to act on all surface areas of the meat piece in the method steps in which the shaped body is introduced into the meat piece ,
    The diameter of the shaped body depends on the diameter of the meat piece used and the amount of filling which is to be introduced. Preferably, the diameter of the molded article is 2 to 10 cm, more preferably 3 to 8 cm, and most preferably 4 to 5 cm.
    According to another aspect of the present invention, there is provided a dried and dimensionally stable meat product having a cheese and / or sausage meat filling.
    As shown in FIG. 1, the piece of meat 1 used surrounds the filling 2, which may consist of cheese and / or sausage meat.
    FIG. 2 shows a tubular shaped body 3 according to the present invention with a round cross section, through openings 5 and an optionally temporarily attachable pointed attachment intended to facilitate puncturing or insertion of the shaped body into the piece of meat.
    In the meat product of the present invention, the piece of meat is so connected to the filling that it is possible to cut the stuffed meat product into wafer-thin slices (> 0.5 mm). This is particularly advantageous when used as (bread) edition.
    The step i) of cutting a blind-hole-shaped cut into a piece of meat can also take place in a raw and / or unripened piece of meat.
    Preferably, the meat product is prepared according to the method described above.
    The present invention will be explained in more detail by the figures shown below. The figures show:
    Fig. 1 cross section of a meat product according to the invention
    Fig. 2 is a graphic representation of a shaped body according to the present invention
    By the method steps described above, the meat product according to the invention is dried and dimensionally stable. The process steps cause the meat product to be mechanically relaxed and to greatly reduce any crushing, deformation or squeezing of the meat product during cutting. Even if the filling were to be removed from the meat product, the meat piece with the cavity would retain its shape including the cavity.
    The aspects described herein may alone or in combination constitute articles of the present invention.
    The individual process steps as described herein may be modified or varied according to the knowledge of those skilled in the art. This applies both to their type of implementation, the materials and / or devices used, as well as the order in which they are carried out.
    example
    Beef stuffed meat product with a fresh milk cheese filling For the production is used, aged, matured beef without external fat, whose pH does not exceed 5.5.
    The meat is rubbed with some raw sugar, about 25 g per kg meat pickling salt (sea salt) and pepper and placed for 4 to 5 weeks in the pickle pan and weighed down. The room temperature should be about 6 to 8 ° C.
    The pickle is once a week umgeschlichtet (relocated), while the self-brine with salt water (to 10 liters of water are thereby 800 g of salt) increased, so that the total production is again under Lake.
    The cured beef is pierced in the middle of the length with a knife. A 4 cm diameter stainless steel tube provided with through holes (similar to a sieve) and pointed attachment is inserted into the piece of meat (the previously prepared puncture).
    The beef is now placed in the brine including tube for another week. Next, the beef with the tube in the drying chamber (Selch) is dried for between two and three days at between 15 and 20 ° C. From the third day cold smoke (beech shavings) is fed for a week. The product will now rest for one week while hanging.
    After the rest phase, the tube is removed from the cavity.
    The cheese filling can be obtained and processed from a nearby cheese dairy, or alternatively from a cheese kettle in-house. Silo-free raw milk hard cheese is used, treated by a laboratory process and fired up to a maximum of 52 ° C. The curd should be processed with the whey within an hour.
    In the next step, the cheese curd with some whey in the filler (sausage filling machine) is given and pressed with pressure in the beef fireplace, with the whey secreted. After filling, the chimney at the two open places is covered with a pre-salted calf net. The product is wrapped at this point as a whole piece in a smoke and air permeable ham foil and hung in a smoke chamber. For the beef-salami-roast the same procedure applies, instead of the cheese with whey the filler is filled with the sausage meat.
    The filled raw beef ham is now lightly smoked for about three days, again with cold smoke at 15 to 20 ° C worked. After smoking, the product must be air dried for about two weeks. After drying, the products are individually vacuum packed and must be stored for at least two months to cool tires.
    In the drying and maturing time, the two products combine to one, so that it can be cut extremely fine.
    The cheese is usually made according to the following steps, although not all cheeses all steps are provided. 1. Preparation
    In the first step of cheese production, the milk is filtered or strained and pasteurized - unless you want to produce raw milk cheese. To obtain the desired fat content of the cheese, the milk is skimmed and then adjusted with cream to a defined fat content. 2. Milk coagulation
    The milk mixture is pre-matured with the help of starter cultures (lactic acid bacteria) and then clotted with Lab. In cheese making this process is called "Thickening". 3. Lying down
    Thickening as part of cheese production takes between 30 minutes and several hours - depending on the type of cheese. The thinning creates the so-called "pastry" or "jelly". 4. Curd cheese
    If the fat is the right firmness, it is cut into pieces with a cheese harp. In the process of production the cheese has now reached the stage of "cheese breakage". The finer the curd is crushed, the more whey settles and the harder the finished cheese becomes. For soft cheeses you need larger grains than for sliced cheese. 5. Molds and whey removal
    After the curd has the right consistency, it is bottled. By draining, pressing and turning the remaining whey is separated from the cheese curd. 6. bathing in brine
    All cheeses except cream cheese are bathed in brine after molding. This keeps harmful bacteria away and promotes the formation of the bark. 7. Tires
    The cheese may rest in the last section of the cheese production. In this time of refinement and refinement, which can take weeks or months, the cheese gets its very special character.
    A cheese-filling may, in the sense of the above-mentioned cheese-making steps, comprise a state of aggregation which occurs after milk coagulation, caking and preferably after cheese curdling or at least partial bathing in brine.
    As a form in the sense of the step molds and whey removal either the piece of meat can serve or the cheese has already undergone some dripping, pressing and turning (molding) so that it is still soft, but a large part of the whey has already been removed.
    Preferably, the piece of meat to be filled is a raw ham or meat product, e.g. Salami preserved by salting or curing and then air-drying or smoking. The meat matures through enzymatic processes involving lactic acid bacteria, becomes tender and develops a typical aroma.
    Under a raw meat piece in the context of the present invention, for example, a raw ham, such. a Black Forest ham or a Grisons meat or other raw sausage, such. Salami understood.
    The lactic acid bacteria involved in the enzymatic processes can also originate at least partially from the cheese filling.
    Almost all cheeses are bathed in brine after molding. This keeps harmful bacteria away and promotes the formation of the bark and supports maturation. The effect of the brine may be at least partially assisted or effected by the salt content of a protruding raw ham or the like.
    According to another embodiment, it can also be provided that the meat piece is actually raw meat and / or unripened, which ripens in the course of drying and storage of the finished meat product and thereby also obtains a certain strength.
    After slaughter, muscle stiffness sets in, the pH level in the muscle drops and the muscle fibers harden. During ripening, the meat is tough and dry and is not suitable for cooking. The onset and duration of muscle rigidity depends on the ambient temperature. In general, the rigidity is completed after about 24 hours, the pH increases again and the meat is tender and juicy. From this point on the meat is referred to as raw in the context of this description.
    To reach a high enjoyment value, the meat should hang for a few days. This can be done with raw meat in step iv) by a longer drying and the associated maturation.
    LIST OF REFERENCE NUMERALS 1 piece of meat 2 filling 3 shaped body 4 pointed attachment 5 through openings
    权利要求:
    Claims (18)
    [1]
    Austrian patent application Josef Gattringer GAT1001PAT claims
    1. A method for producing a meat product with filling, comprising the steps: i) cutting a blind hole-shaped cut into a piece of meat, ii) at least partially introducing a shaped body into the cut from step i), iii) at least partially drying the piece of meat, iv) removing the shaped body from step ii), whereby a cavity is exposed v) filling the cavity of step iv) with a filling, and vi) drying and storing the meat product for a predetermined time, so that the filling matures.
    [2]
    2. The method according to claim 1, characterized in that the piece of meat has been cured prior to carrying out the method.
    [3]
    3. The method according to claim 1 or 2, characterized in that it is preferably a stainless steel tube in the molded body to a steel pipe.
    [4]
    4. The method according to any one of claims 1 to 3, characterized in that the shaped body has through openings and / or a pointed attachment.
    [5]
    5. The method according to any one of the preceding claims, wherein the shaped body has a diameter of 2 to 10 cm, preferably 3 to 8 cm, more preferably 4 to 5 cm.
    [6]
    6. The method according to any one of the preceding claims further comprising the step of inserting the meat piece in brine after performing step iii).
    [7]
    7. The method according to any one of the preceding claims, characterized in that the step iii) is carried out in a drying chamber for two to three days at 15 to 20 ° C.
    [8]
    8. The method according to claim 7, characterized in that from the third day in the drying chamber cold smoke is supplied for a week and the meat product is left to rest in the hanging state.
    [9]
    9. The method according to any one of the preceding claims, characterized in that it is the filling to a cheese and / or sausage meat filling.
    [10]
    10. The method according to any one of the preceding claims, characterized in that the stuffed meat product is suspended in a smoke chamber.
    [11]
    11. The method according to any one of the preceding claims, characterized in that during the step vi) the state of aggregation of the filling of a liquid or soft state of matter or a mixture thereof in a solid, in particular cut state changes state.
    [12]
    12. molded body for producing a filled meat product in the form of a tube, which has passage openings.
    [13]
    13. Shaped body according to claim 12, characterized in that it is the tube is a stainless steel tube.
    [14]
    14. Shaped body according to claim 12 or 13, characterized in that it comprises a widening / guiding tip.
    [15]
    15. Shaped body according to one of claims 12 to 14 for use in a method according to one of claims 1 to 11.
    [16]
    16. Dried and dimensionally stable meat product comprising a cheese and / or sausage meat filling.
    [17]
    17. A dried and dimensionally stable meat product according to claim 14, wherein the meat product is a piece of beef filled with cheese or salami stew.
    [18]
    18. A dried and dimensionally stable meat product according to claim 14 or 15, characterized in that the meat product is prepared by a process according to claims 1 to 11.
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    同族专利:
    公开号 | 公开日
    DE102016110823A1|2016-12-15|
    AT517280B1|2019-01-15|
    AT14870U1|2016-08-15|
    引用文献:
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    法律状态:
    2022-02-15| MM01| Lapse because of not paying annual fees|Effective date: 20210613 |
    优先权:
    申请号 | 申请日 | 专利标题
    ATGM50114/2015U|AT14870U1|2015-06-11|2015-06-11|A method of producing a meat product having a filling|
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