Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1997-03-25
1999-09-07
Feisee, Lila
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426656, 426657, 426652, 426585, 426105, 426130, 426646, 426647, 426641, 426520, 426522, 426804, A23C 1700
Patent
active
059484624
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a low fat sausage and a preparing method thereof. More specifically, it relates to low fat sausage which has the same food texture and juicy feeling as conventional sausage by combining heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat in place of hog fat and/or beef tallow and which contains a lower amount of fat than conventional sausage.
BACKGROUND OF THE INVENTION
As public concern is recently directed to health, the prevention of excessive calorie intake, obesity or diseases of adult people is regarded as serious. Demand for foods with a reduced amount of animal fat is being enhanced. However, when the amount of fat in sausage was simply reduced, it was inevitable not only that flavor thereof became worse but also that juicy feeling specific to sausage was lost and it became crumbly. Usual fat-rich sausages have good food texture and juicy feeling, that is, such a feeling as fat containing juice spread in the whole mouth. This can be explained by the fact that sausages contain 20-30% of fat such as hog fat and so on.
In Japanese published unexamined patent application No.112969/1989, though emulsion comprising edible oil and fat was used for substitution of animal fat, edible detergent was added so as to give its concentration of about 0.1-1% by weight for preparation of emulsion. That is, this concept was to use a stable emulsion. These stable emulsion affected meat structure of low fat sausages and could not make the sausages as juicy as sausage comprising the usual amount of fat.
In Japanese published unexamined patent application No.112770/1992, though mashed material of animal skin and water was used for substitution of fat, the meat structure of sausage was tight but crumbly and could not provide a juicy feeling, that is, such a feeling as fat containing juice spread throughout the whole mouth.
The present invention was aimed to overcome these defects of conventional low fat sausage. That is, an object of the present invention is to provide a novel sausage having the same meat structure and juicy feeling as usual sausage and a method of preparing such sausage.
More specifically, the present invention is to provide a novel low fat sausage which comprises heat-denatured whey protein, does not separate fat on heat treatment and has the same meat structure and juicy feeling as usual sausage comprising more than 20% of animal fat when it was heated and eaten and a preparing method thereof.
DISCLOSURE OF THE INVENTION
Considering these problems of the conventional technique, the present inventors eagerly investigated methods of preparing low fat sausage, found and that, when only heat-denatured whey protein was used for substitution of animal fat, produced sausage had the same properties lacking juicy feeling as that described in Japanese published unexamined patent application No. 112770/1992. They also found that a combination of heat-denatured whey protein with emulsified composition in an appropriately stable state of heat-denatured whey protein and edible oil and fat made low fat sausage having the same meat structure and juicy feeling as usual sausage comprising more than 20% of animal fat.
That is, the present invention relates to a method of preparing low fat sausage having a juicy feeling by combining heat-denatured whey protein with emulsified composition of heat-denatured whey protein and edible oil and fat, followed by adding it to red meat as the raw material of sausage.
Further, the present invention relates to low fat sausage having a juicy feeling which was produced as described above and have 40-85% of area ratio of oil component to total area of filter paper infiltrated by the juice component and determined by the following method:
First, sausage was boiled and sliced into 2 cm of thickness when the core temperature thereof cooled to 60.degree. C. Then, a slice was put on a filter paper and loaded mechanically at 25-50 g/cm.sup.2. The area ratio of oil com
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patent: 4168322 (1979-09-01), Buckley et al.
patent: 4556570 (1985-12-01), Brander et al.
patent: 5039538 (1991-08-01), Tamaki et al.
patent: 5217741 (1993-06-01), Kawachi et al.
patent: 5494696 (1996-02-01), Holst et al.
Atsuta Eiji
Kawanari Masami
Maeda Maki
Sato Kaoru
Feisee Lila
Lazar-Wesley Eliane
Snow Brand Milk Products Co. Ltd.
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