NL2008463C2 - METHOD FOR PRODUCING A HEATED MEAT PRODUCT ON THE BASIS OF VEGETABLE OIL. - Google Patents

Description

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METHOD FOR PRODUCING A HEATED MEAT PRODUCT ON THE BASIS OF VEGETABLE OIL

DESCRIPTION

Field of the invention

The present invention relates to a method for producing a heated meat product, in particular a chicken fillet, in which the animal fat has been wholly or partly replaced by vegetable oil, as well as to a heated meat product with a low fat content, in particular a low animal fat content, in particular a chicken fillet, as well as on such a heated meat product obtained with the method according to the invention.

BACKGROUND OF THE INVENTION

By the term heated meat product is meant herein heated meat and / or a heated meat preparation, comprising pieces of meat, in particular muscle meat, in particular lean muscle meat such as chicken meat, held together by a binder, and wherein the meat product is heated and optionally was grilled. Such meat products are commercially available as chicken fillet, also sometimes referred to as chicken white, chicken roulade, kipperol, turkey fillet, turkey roulade and the like. The term "meat product" includes the terms "prepared meat" as well as "meat preparation", as defined in the Belgian Royal Decree of 8 June 1983 concerning the manufacture of and trade in prepared meat and meat preparations, in particular Art.1 25 par. 1.

Such commercially available heated meat products based on poultry meat generally contain about 4% by weight of fat in the form of animal fat. Although this is not a large amount of fat compared to, for example, the fat content in fermented sausage, this animal fat is rich in saturated fats and cholesterol compared to vegetable fats. It is generally known that a high consumption of saturated fats and cholesterol is associated with the development of cardiovascular disease. That is why health organizations worldwide are promoting the use of healthy diets and strategies to reduce the consumption of saturated fats and cholesterol, and thus the risk of cardiovascular disease. The incidence of cardiovascular disease is relatively low in Mediterranean countries due to a diet rich in monounsaturated fats because such a diet is based on olive oil. Health organizations worldwide also promote the use of less calorie-rich food, in particular a reduced use of fat and oil, which has an energy content of 9 kcal / g.

There are various ways to reduce the level of animal fat, especially saturated fats and cholesterol. For example, it is possible to replace animal fat with vegetable oil. In particular, the prior art mentions olive oil used in different meat products using different systems to retain the olive oil, which is a liquid product at room temperature, in the product. Often these systems include a variety of additives, emulsifiers, and binders, such as proteins, starch, and dietary fiber. Another method of incorporating vegetable oil into muscle meat is by injecting the oil into the muscle meat, as disclosed, for example, in WO2005 / 094617 (Creta Farm, 2005).

Not only does olive oil evoke positive associations through its association with, among other things, a Mediterranean atmosphere, natural origin, rich taste, authenticity and a pleasant odor, it is a food product that has been used for centuries because of its healthy properties. Olive oil is the main source of monounsaturated vegetable oil in our diet. Olive oil 30 contains 56.3 to 86.5% by weight of monounsaturated fatty acids, in particular oleic acid (also called olein), a w-9 fatty acid, 3.6 to -3-21.5% by weight of polyunsaturated fatty acids and 8 up to 25% by weight of saturated fatty acids, in particular palmitic acid, in the form of triglycerides. Moreover, olive oil is rich in polyphenols and tocopherols (vitamin E) that act as antioxidants.

However, replacing fat (a predominantly solid product at room temperature) with vegetable oil (a predominantly liquid product at room temperature), particularly olive oil, encounters practical problems when more than about 40 to 50% of the fat is replaced by vegetable oil, in particular leakage of vegetable oil from the product.

In view of the above considerations, it is an object of this invention to produce a heated meat product, in particular chicken fillet, with a high content of vegetable oil, in particular olive oil, as a substitute for animal fat, and / or with a 15 lower fat content than the product based on animal fat alone, but without damaging the final properties of the end product in terms of chemical composition, nutritional value, microbiological quality, natural / fresh appearance and especially olfactic properties, in particular taste, odor and color of the final product.

State of the art US 2009/0117235 (Staudenmyer, 2009) describes a mixture comprising ground meat and an edible oil with a high content of poly-unsaturated fatty acids and / or monounsaturated fatty acids, in particular olive oil, the oil and optionally additives for the pickling of the meat are mixed directly with the meat. The heated end product is a hamburger-like meat product.

Summary of the invention

The object of the present invention is a method for producing a heated meat product with a low animal fat content -4 and comprising vegetable oil, in particular olive oil. This object is achieved by the method according to claim 1.

A further object of the present invention is to provide a heated meat product with a low animal fat content and comprising vegetable oil as an alternative to a traditional heated meat product that does not include vegetable oil.

Further features and advantages of the invention will become more apparent in the light of the detailed description of one or more preferred embodiments of the method according to the invention for producing a heated meat product with a low animal fat content and comprising vegetable oil.

Detailed description

The method according to the present invention comprises the following steps: (i) producing a first composition comprising ground meat and a vegetable oil; (ii) drumming an amount of the first composition, a pickle solution and an amount of pieces of poultry meat until a second composition is obtained with a desired structure; and (iii) filling said second composition into a suitable container and heating it.

In a first step (i) a first composition is produced comprising at least ground meat and a vegetable oil.

In one embodiment, the meat is selected from the group of pork, horsemeat, veal, beef, poultry meat such as chicken and turkey, game meat such as wild boar and deer, and combinations thereof. The meat is preferably muscle meat, in particular lean chicken meat. Preferably the lean meat, in particular the chicken meat, has a fat content of at most 4% by weight.

more preferably at most 2% by weight, most preferably about 0.5% by weight, calculated on the weight of the lean meat. This then concerns the leanest parts of an animal, for example chicken tenderloins. The lower this content, the more fat can be replaced by the vegetable oil to obtain the heated meat product according to the invention.

The meat and vegetable oil are ground and mixed together until the desired structure is obtained. The mixing is preferably carried out by a cutter machine. This machine consists of a rapidly rotating bowl in which round, razor-sharp blades, as it were, chop the mass. Preferably, the first step (i) is carried out at a temperature between 0 ° C and 6 ° C. In this way the olive oil is incorporated into the finely ground meat mass and a slurry is obtained. The olive oil replaces a fat fraction of meat and fat, which is used as a binder in classic similar products.

In one embodiment, the vegetable oil is selected from the group of rapeseed oil, corn oil, olive oil, peanut oil, rice oil, safflower oil, sesame oil, soybean oil, walnut oil and sunflower oil or combinations thereof. In particular, the vegetable oil is olive oil.

The weight ratio vegetable oil: ground meat can vary from 1:10 to 1: 3, and most preferably the weight ratio is about 1: 4.

No further additives need be used, such as further binders and thickeners.

In a second step (ii) an amount of the first composition, a pickle solution and an amount of pieces of poultry meat is tumbled until a second composition is obtained with a desired structure.

In one embodiment, the meat of poultry is selected from the group of chicken and turkey, and combinations thereof. Preferably the meat is muscle meat, in particular lean chicken meat is used. Preferably the lean meat, in particular chicken meat, has a fat content of at most 4% by weight, more preferably at most 3% by weight, most preferably about 2% by weight, calculated on the weight of said lean meat. Preferably the same type of meat is used for the first and second composition. For example, lean chicken meat is used in the first and second composition.

In one embodiment, the pieces of poultry meat have an average diameter (measured as the greatest distance between two ends of a piece of meat) of 1 to 10 cm, preferably 2 to 8 cm, in particular about 5 cm.

The brine solution is an aqueous solution of salts and other components that are well known to those skilled in the art.

The brine solution may, for example, comprise the following components. In one embodiment, the brine solution comprises a thickening agent such as a gum, modified starch and the like. Preferably, the brine solution comprises carrageenan. Carrageenan is a complicated mixture of polysaccharides. The carrageenan forms a gel when heated and can thus bind water (binder). The amount of carrageenan can be freely chosen by those skilled in the art, but is for example about 0.2% by weight relative to the total weight of the second composition.

In one embodiment, the brine solution comprises glucose (dextrose). Glucose is added to the heated meat product to improve its taste and color. The amount of glucose can be freely chosen by those skilled in the art, but is, for example, about 0.5% by weight relative to the weight of the second composition.

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In one embodiment, the brine solution comprises one or more antioxidants, in particular selected from the group of vitamin C, vitamin E, citrates, tea extract and rosemary extract, and more particularly rosemary extract. An anti-oxidant is added to inhibit the oxidation. The amount of antioxidants can be freely chosen by those skilled in the art, but is, for example, about 0.3% by weight relative to the weight of the second composition.

In one embodiment, the brine solution 10 comprises sodium ascorbate. This substance is added to promote the conversion of nitrite to NO in a reducing environment. The amount of ascorbate can be freely chosen by those skilled in the art, but is for example about 0.01% by weight relative to the weight of the second composition.

In one embodiment, the brine solution comprises pyrophosphate, for example, sodium pyrophosphate. This component ensures that the meat proteins bind water.

In one embodiment, the brine solution comprises nitrite brine salt. Nitrite brine salt is called 'color salt' in butcher terms. The 20 is formulated by adding sodium nitrite (NaNO 2) to common kitchen salt (NaCl). The amount of permitted nitrite is subject to strict legal regulations and is usually a maximum of 0.6% by weight, preferably between 0.4 and 0.6% by weight, determined on the basis of the common salt. The addition of color salt to the heated meat product promotes the color formation and shelf life of meat products and it plays a role in the taste formation.

In one embodiment, the second composition comprises one or more aromas, herbs and spices. Such substances are added to obtain the typical taste. The amounts can be freely selected by those skilled in the art, but for example are about 0.4% by weight with respect to the weight of the second composition.

The components of the second composition (first composition, brine solution and pieces of poultry meat) are tumbled in a drum. Preferably the second step (ii) is carried out at a temperature of 5 ° C, with a maximum of 9 ° C at the end of the drum process. Preferably, the second step (ii) is carried out for 0.5 hours to 2 days, with a minimum of 500 revolutions, preferably from 500 to 5000 revolutions, throughout the entire period being preferred. However, the drum time and the number of revolutions depend on the batch size; other drum times and number of revolutions are possible. Drumming kills the meat, which means that the brine solution can penetrate into the meat. This releases meat proteins which then coagulate on heating and form a solid mass. The olive oil is thus mainly bound by the first composition which forms the binder phase and which binds the pieces of meat together. A sticky meat mass is hereby obtained.

In one embodiment, the weight ratio of the first composition: the amount of pieces of meat can vary from 1:20 to 1: 5, preferably from 1:15 to 1: 6, more preferably from 1:10 to 1: 5, and most preferably, the weight ratio is about 1: 8.

In one embodiment, the amount of water in the second composition can vary from 5 to 20% by weight, and most preferably the amount of water is about 10% by weight based on the weight of the total composition.

After drumming, the meat mass is filled in a suitable container. This can be a flexible container, for example a casing, or a rigid container, for example a metal or plastic jar, container and the like. The container shapes the meat mass until after the heating process.

The meat mass is then heated. The heating can be carried out in a steam cabinet, for example at a temperature of approximately 80 ° C until a core temperature (temperature measured in the middle of a container) of 70 ° C is reached. After heating, the heated meat mass is cooled to a core temperature of 5 ° C. The heated meat mass is then taken from the containers and optionally grilled to obtain a frying edge.

Optionally, the heated meat product is packaged in a subsequent step, for example in a MAP package or in a vacuum package, or sliced and packaged.

The replacement of animal fat with vegetable oil is only limited by the (im) possibility of removing animal fat from meat. Visible fat and large pieces of fat can be easily removed from meat, resulting in a commercially viable product. With the method according to the invention it is possible to replace up to 90% by weight of animal fat with vegetable oil, in particular 70% by weight, more in particular 50% by weight, without the aforementioned disadvantages occurring.

With the method according to the invention it is also possible to prepare a heated meat product with a low fat content. This is possible through the use of lean meat, for example with a fat content of 0.5 weight and the first composition prepared in step (i) of the method according to the invention. With a low fat content is meant a content that is lower than the content in a traditional product, in particular lower than or equal to 4% by weight, more in particular lower than or equal to 3% by weight, more in particular particularly lower than or equal to 2% by weight, and most preferably less than or equal to 1% by weight, calculated on the total weight of the heated meat product.

By replacing the animal fat with vegetable fat, the amount of saturated fatty acids is also reduced and / or replaced with unsaturated fatty acids. For example, a traditional chicken fillet comprises approximately 4% by weight of fat, of which 1.5% by weight of saturated fatty acids. A chicken fillet prepared by the method according to the invention comprises 1.1% by weight of saturated fatty acids, this is a reduction of approximately 26% (relative). Consequently, the content (weight) of saturated fatty acids can be reduced by 1 to 50%, more in particular 10 to 40%, and most particularly by about 25%.

The invention will now be elucidated with reference to a few examples, without being limited thereto.

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EXPERIMENTAL PART

Example 1: Preparation of the first composition for the preparation of a chicken fillet.

The components A to B stated in Table 1, 20 are mixed together in the indicated amounts in a cutter to a homogeneous mass. The resulting composition has a fat content of 4.9% by weight.

Table 1: Composition of the first composition

Component Quantity (kg) A Chicken fillet (tenderloins) 4.63 - fat content: 0.5 weight% B Olive oil 1.16

Total; 5J9 -11 -

Example 2: Preparation of the brine solution.

The components C to J, listed in Table 2, are mixed.

Table 2: Composition of the brine solution.

Component Quantity (kg) C Water 6.8 D Nitrite brine salt (0.6%) 0.8 E Aromas 0.4 F Dextrose 0.3 G Carrageenan 0.14 H Pyrophosphate 0.08 I Antioxidants 0.06 J Ascorbate 0.007

Total 8,587 5

Example 3: Preparation of the second composition

The first composition from Example 1 (5.79 kg) and the pickle solution from Example 2 (8.587 kg) are mixed with 45.556 10 kg of fresh chicken fillet, chopped into pieces of approximately 5 cm size and tumbled for 1.5 hours at a temperature of 5 ° C with a maximum of 9 ° C at the end of the drum process.

The tumbled meat mass was then filled into plastic trays and heated in a steam cabinet to a core temperature of 70 ° C. The product was then cooled to a core temperature of 5 ° C, removed from the trays and grilled to obtain a tray edge. After grilling, the grilled end products were vacuum packed.

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Table 3 shows the composition of a typical chicken fillet according to the invention. Such a chicken fillet has excellent microbiological quality, a natural / fresh appearance and especially good olfactic properties, in particular a good taste, odor and color.

Table 3: Composition of a typical chicken fillet according to the invention. Chicken meat, olive oil, salt, dextrose, aromas, stabilizers: E407, E450, condiment extract, antioxidant: E301, rapeseed oil, preservative: E250.

g per 100 g g per portion (25 9)

Energy (kcal) 120 30

Proteins (g) 5

Carbohydrates (g) 0.8 0.2 - of which sugars 0.8 0.2

Fats (g) 4 - of which saturated 1.1 0.3 fatty acids 2.9 0.7 - of which unsaturated fatty acids

Fiber (g): 05 <TI

Sodium (g) 0.69 0.17.

Claims (14)

A method for manufacturing a heated meat product comprising vegetable oil, comprising the following steps: (i) producing a first composition comprising ground meat and a vegetable oil; (ii) drumming an amount of the first composition, a pickle solution and an amount of pieces of poultry meat until a second composition is obtained with a desired structure; and (iii) filling said second composition into a suitable container and heating it. The method of claim 1, wherein the vegetable oil is olive oil. 3. The method according to any of the preceding claims, wherein the ground meat in the first step (i) is lean chicken meat with a fat content of at most 4% by weight, calculated on the weight of the lean meat. The method according to any of the preceding claims, wherein the first step (i) is carried out at a temperature between 0 20 ° C and 6 ° C. The method according to any of the preceding claims, wherein the meat in the second step (ii) is lean chicken meat with a fat content of at most 4% by weight, calculated on the weight of the lean meat. The method according to any of the preceding claims, wherein the pieces of meat have an average diameter of 1 to 10 cm, preferably 2 to 8 cm, in particular about 5 cm. 7. The method according to any of the preceding claims, wherein the brine solution comprises one or more of the following components: a thickener, a vegetable protein, a binder, glucose, an antioxidant, an ascorbate, a pyrophosphate, nitrite brine salt, aromas, herbs, and spices, or any combination thereof. The method according to any of the preceding claims, wherein the first step (i) is carried out at a temperature of less than 16 ° C. The method according to any of the preceding claims, wherein the second step (ii) is carried out at a temperature of less than 5 ° C. The method according to any of the preceding claims, wherein the drumming in the second step (ii) is performed for 0.5 hours to 2 days. 11. The method according to any of the preceding claims, wherein the heating in the third step (iii) is carried out at a temperature of approximately 80 ° C, until a core temperature of 70 ° C is reached. A heated meat product obtained by the method according to any of the preceding claims. The heated meat product according to claim 12, with a fat content equal to or lower than 4% by weight, calculated on the total weight of the heated meat product. 14. The heated meat product based on chicken meat and olive oil, with a fat content of less than or equal to 4% by weight and a content of unsaturated fatty acids of at least 2.9% by weight, calculated on the basis of the total weight of the 25 meat product.