Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...
Patent
1994-05-27
1997-04-15
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Animal derived material is an ingredient other than extract...
426643, 426644, 426646, A23L 1317
Patent
active
056207360
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This invention relates to a cooled, pasteurized spreadable mousse and to a process for its production.
It is known how to produce dessert mousses. However, these neutral mousses are sterilized but are not stabilized by other internal factors. If meat mousse is produced and sterilized, the problem arises that a sandy feeling is experienced on consumption of the product obtained. Such an organoleptic disadvantage is definitely not acceptable to the consumer.
SUMMARY OF THE INVENTION
The problem addressed by the present invention was to provide an organoleptically acceptable meat mousse which would also be spreadable. Since the mousse according to the invention is only pasteurized, it presupposes certain features so far as its composition and the process conditions are concerned.
The invention provides a cooled, pasteurized spreadable mousse which has a pH value of 5 to 6, a water activity ("a.sub.w ") value of 0.960 to 0.980 and a dry matter ("DM") content of 35 to 50% and which, based on volume, contains between 20 and 43% of nitrogen or air.
The present invention also provides a process for the production of a foamed meat mousse wherein a size-reduced meat is heated, a fat is added and mixed with the size-reduced meat which was heated to obtain a meat mousse, the meat mousse is pasteurized, homogenized, cooled, foamed with nitrogen or air to obtain the foamed mousse, and the foamed mousse is packed subsequently in containers.
DETAILED DESCRIPTION OF THE INVENTION
In accordance with the present invention, by mousse is meant both a fish mousse and a meat mousse. By fish is meant fish per se or crustaceans.
By meat is meant meat of both animals and poultry. A mousse of ham or liver is preferred. By liver is meant goose liver, duck liver, calf liver or pig liver.
Since the mousse according to the invention is pasteurized, spore formers are not completely destroyed so that the pH of the mousse has to be adjusted to a value of 5 to 6. This is done by the addition of an acid, such as citric acid or lactic acid. The mousse preferably has a pH of from 5.4 to 5.7.
The a.sub.w value is defined as the ratio of the water vapour pressure over the food (p) to the water vapour pressure of pure water (po) at the same temperature. Pure water has an a.sub.w value of 1.0. Any addition of a water-binding agent has the effect that p<po so that the a.sub.w value falls below 1. The optimum a.sub.w value of most microorganisms is >0.98. As the a.sub.w value falls, the growth of microorganisms is increasingly inhibited. Determination of the a.sub.w value is based on the principle of freezing point reduction.
The dry matter content is between 35 and 50%. This value is critical from the microbiological and texture points of view. Preferably, the mousse has a dry matter content of from 40% to 45%.
The nitrogen or air content (based on volume) is between 20 and 43% so that a feeling of a light, frothy product is experienced on consumption.
The nitrogen or air content is determined as follows: 50.degree. C.) and stirring, ##EQU1##
The mousse comprises 20 to 50% meat, 15 to 35% fats and added water. The mousse may additionally contain flavourings, thickeners, glutamate, foam stabilizers and other components.
The mousse can be stored in a refrigerator for at least 5 weeks at around 8.degree. C. and is easy to spread because the proteins do not form a crosslinked coagulate.
By fat is meant both animal fat and vegetable fat, for example from meat or coconut, and liquid fat, such as oil, for example from soya. By protein is meant the proteins essentially present in meat or fish (7% to 15% protein).
In carrying out the process and for preparing a mousse in accordance with the invention, the meat is normally size-reduced in a conventional cutter equipped with a double-jacket heating system. To avoid microbiological growth, nitrite pickling salt (NaCl+NaNO.sub.2) is added in a quantity of approximately 1% by weight.
The meat thus prepared may then be mixed with coarsely cut liver and acid to adjust the p
REFERENCES:
patent: 4215153 (1980-07-01), Kai et al.
patent: 4244982 (1981-01-01), Menzi et al.
patent: 4560570 (1985-12-01), Rausing et al.
patent: 4820529 (1989-04-01), Uchida et al.
patent: 5238701 (1993-08-01), DuBanchet
Translation of Risken, German Patent Applicatio No. 34 46 829A1 (1986).
Klaus Stefan
Pecher Anita
Reinl Hubert
Corbin Arthur L.
Nestec S.A.
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