Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism... – Malt – malt extract – or diastatic enzyme
Patent
1985-07-30
1987-07-14
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
Malt, malt extract, or diastatic enzyme
426272, 426513, 426646, 426645, A23L 1317
Patent
active
046801839
DESCRIPTION:
BRIEF SUMMARY
The present invention has for object a process for making a food product from cheap meat lumps having the appearance and the organoleptic qualities of natural meat and having a moisture content situated between 30 to 80% and a fat content situated between 1 to 30%, according to which one removes from the low quality lumps their undesirable parts and comminutes the remaining parts to a smooth homogeneous paste having a particle size of less than 2 mm.
The palatability of meat is determined by the structure of its fibre bundles and by the tissues which connect them. The large muscle fibres consist of many fine fibres which are themselves made from thousands of myofibrils, tiny needle-like particles having a diameter of around 1 micron. Thin sheets of connecting tissues are interwoven with the muscle fibres. So far as the myofibrils are concerned, they include elongated polynucleated cells composed of two proteins, the actin and the myosin, which are responsible for muscular contractions.
The myofibrillar structure of the muscle, as well as the connective collagenic tissues, fibres and tendons, which reinforce the mechanical resistance of the basic contractile structure of the muscle, determines its chewiness and its toughness.
In the processes used up to now for the realization of food products from cheap meat lumps, one has tried to use as far as possible the existing myofibrillar structure or, on the contrary, to rebuild the fibres and to arrange them in such a way that they look like the texture of the muscle.
The present process distinguishes from the known processes in that it does not attempt to preserve or to recreate a structure.
This process is characterized by the fact that one adds salt to the paste so as to produce a partial solubilization of the proteins it contains, then realizes slices of a thickness less than or equal to 3 mm of the paste and then stabilizes the slices by a heat treatment producing a coagulation of the proteins previously solubilized so as to realize a connective network between the particles of the paste, without substantial alteration of these particles.
One will use, for carrying out this process, cheap meat lumps of beef, veal, pork, mutton or poultry, from which one removes as carefully as possible their undesirable parts such tendons, nerves or the like. So far as possible, and if necessary, one will also remove the fat portion of the muscle, but, since this operation is difficult to be executed, it will be preferable to choose, upon starting, lean meat. This removing can be effected mechanically since the structure of the initial material has not to be preserved.
The meat thus cleaned is very finely comminuted. As a matter of fact, it is important not to realize a mere mincing but an actual smooth and homogeneous paste the thickness of grain of which be in the order of 0.3 to 2 mm.
One adds to this paste a small quantity of salt, for instance from 0.5 to 3.5% by "wet" weight, for partially solubilizing the proteins it contains. These solubilized proteins coat the particles constituting the paste. One can also add nitrates, nitrites, ascorbalis or other additives. If desired, one rectifies the taste by adding of spices. It is to be noted that, since the material is a paste, the additives, especially the spices, are mixed fully therethrough. This would not be possible with pieces of meat. The paste is then let to rest in an operation of maturation which contributes the desired colour and which gives the salt time to act. This rest can have very diverse durations going from some minutes to some hours, depending from the quality of the starting materials and of the product which one wants to obtain.
It is to be noted that one can effect a predrying of the pieces of meat before the comminution into a smooth and homogeneous paste and before it is salted. One can also reduce the moisture content by using, upon starting, dried meat or even freeze-dried meat, which is added to the fresh meat, before, during or after the preparation of the paste.
One then makes the slices of pas
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patent: 4378379 (1983-03-01), Liesaus
Jones Raymond N.
Paden Carolyn
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