DE1492638C3 - Cholesterol-free mass (sausage meat) for raw sausage and process for their production - Google Patents
Cholesterol-free mass (sausage meat) for raw sausage and process for their productionInfo
- Publication number
- DE1492638C3 DE1492638C3 DE1492638A DEJ0027436A DE1492638C3 DE 1492638 C3 DE1492638 C3 DE 1492638C3 DE 1492638 A DE1492638 A DE 1492638A DE J0027436 A DEJ0027436 A DE J0027436A DE 1492638 C3 DE1492638 C3 DE 1492638C3
- Authority
- DE
- Germany
- Prior art keywords
- sausage
- cholesterol
- meat
- fat
- free mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013580 sausages Nutrition 0.000 title claims description 19
- 235000013372 meat Nutrition 0.000 title claims description 9
- 238000000034 method Methods 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000020113 brazil nut Nutrition 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 235000015241 bacon Nutrition 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 240000003589 Impatiens walleriana Species 0.000 claims description 2
- 235000001537 Ribes X gardonianum Nutrition 0.000 claims description 2
- 235000001535 Ribes X utile Nutrition 0.000 claims description 2
- 235000016919 Ribes petraeum Nutrition 0.000 claims description 2
- 244000281247 Ribes rubrum Species 0.000 claims description 2
- 235000002355 Ribes spicatum Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 239000003925 fat Substances 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008141 laxative Substances 0.000 description 2
- 230000002475 laxative effect Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 208000010125 myocardial infarction Diseases 0.000 description 2
- 239000012188 paraffin wax Substances 0.000 description 2
- IMROMDMJAWUWLK-UHFFFAOYSA-N Ethenol Chemical compound OC=C IMROMDMJAWUWLK-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- -1 fatty acid salts Chemical class 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Description
Die Erfindung betrifft eine eholestcrinfreie Masse (Brät) für Rohwurst, die aus magcrem und von allen Fettbestandleilen befreitem Fleisch besteht, sowie ein Verfahren zu dessen Herstellung.The invention relates to an eholestcrin-free composition (Roast) for raw sausage, which consists of lean meat that has been freed from all fat components, as well as a Process for its manufacture.
Nach neueren Feststellungen wird die Einlagerung von fettsauren Salzen und Cholesterin in die Wände der Blutgefäße als wesentliche Ursache der sogenannten »Arterienverkalkung« angesehen. Ein Teil der Gefäßwände geht dabei zugrunde. An den rauh gewordenen und verhärteten Innenwänden kann das Blut gerinnen und Thromben bilden, die das Gefäß verschließen und Infarkte verursachen können. Größere cholesterinhaltige Fettmengen erhöhen die Gerinnungsbereitschaft des Blutes und die Infarktgefährdung. Das in diesem Zusammenhang schädliche Cholesterin ist nur in tierischen Nahrungsmitteln, vor allem in tierischen Fetten, enthalten, nicht jedoch in Fetten pflanzlichen Ursprunges, insbesondere ungesättigten Fettsäuren. Es wurde außerdem festgestellt, daß der Cholesterinspiegel des Blutes durch Zufuhr mehrfach ungesättigter Fettsäuren erniedrigt werden kann.According to recent findings, the storage of fatty acid salts and cholesterol in the walls of the Blood vessels are seen as the main cause of the so-called "hardening of the arteries". Part of the vessel walls perishes in the process. The blood can clot on the rough and hardened inner walls and form thrombi, which can occlude the vessel and cause heart attacks. Larger cholesterol Amounts of fat increase the willingness of the blood to clot and the risk of a heart attack. That in this Related harmful cholesterol is only in animal foods, especially in animal foods Fats, containing but not in fats of vegetable origin, in particular unsaturated fatty acids. It It was also found that the cholesterol level of the blood by intake of polyunsaturated Fatty acids can be lowered.
Es ist bereits eine aus fettarmem Brät (AT-PS 172 360) hergestellte Wurst zur Behandlung der Fettleibigkeit bekannt, bei der der sonst übliche Fett-It is already a sausage made from low-fat sausage meat (AT-PS 172 360) for treating the Obesity is known, in which the otherwise common fat
bzw. Speckzusatz durch Paraffin und andere abführende Drogen ersetzt wurde.or added bacon was replaced by paraffin and other laxative drugs.
Abgesehen davon, daß derartige Zusätze unerwünschte Nebenwirkungen hervorrufen, wird durch diese der Geschmack beeinträchtigt und eine mit Paraffin oder anderen Stoffen, die eine abführende Wirkung erzielen, versehen Wurst ist nicht als ein hochwertiges.Nahrungsmittel, sondern als ein Heilmittel anzusehen.Apart from the fact that such additives cause undesirable side effects, is by this affects the taste and one with paraffin or other substances is a laxative Achieve an effect, provided sausage is not considered a high quality food, but as a remedy to watch.
Es ist demnach Aufgabe der Erfindung, eine für Rohwurst geeignete Masse (Brät) zu schaffen, die ohne geschmackliche Veränderung cholesterinfrei und daher für Diätzwecke besonders geeignet ist.It is therefore the object of the invention to create a mass (sausage meat) suitable for raw sausage, without change in taste is cholesterol-free and therefore particularly suitable for diet purposes.
Gemäß der Erfindung besteht die cholesterinfreie Masse (Brät) für Rohwurst aus ausgesucht magerem und von allen Fettbestandteilen befreitem Fleisch und zerkleinerten Paranüssen sowie Gewürzzusätzen.According to the invention, the cholesterol-free mass (sausage meat) for raw sausage consists of selected lean and Meat freed from all fat components and minced Brazil nuts as well as spices.
Das Verfahren zur Herstellung der cholesterinfreien Masse aus magerem und von allen Fettbestandteilen befreitem Fleisch, insbesondere Rind- und/oder Schweinefleisch, ist dadurch gekennzeichnet, daß statt des üblichen Fett- bzw. Speckzusatzes zerkleinerte Paranüsse verwendet werden.The process of producing the cholesterol-free mass from lean and all fat components exempted meat, especially beef and / or pork, is characterized in that instead of Commonly used fat or bacon additive, crushed Brazil nuts are used.
Die üblichen Gewürzzusätze können ganz oder 2r> teilweise durch getrocknete Feigen, Rosinen, Korinthen, Sultaninen ersetzt werden.The usual spice additions may be partially replaced with dried figs, raisins, currants, sultanas whole or 2 r>.
Die Masse wird in üblicher Weise in Därme gefüllt, darauf erfolgt die übliche Trocknung und Räucherung der Wurst.The mass is filled into the intestines in the usual way, followed by the usual drying and smoking the sausage.
J« Der Anteil des Paranußzusatzes kann je nach Geschmacksrichtung und Verwendungszweck gleich, größer oder kleiner als der übliche Speckzusatz sein. Der Geschmack einer derartigen Wurst unterscheidet sich nicht von dem einer in üblicher Weise mit Speckzusatz bereiteten Wurst. Die entsprechend der Erfindung hergestellte cholesterinfreie Wurst hat jedoch außer den genannten physiologischen Vorzügen den weiteren Vorteil, daß infolge Fehlens des Speckanteils kein Ranzigwerden, auch unter ungünstigen Bedingungen, eintritt. Und für den Verbraucher ergibt sich die Möglichkeit, herkömmliche Wurst und somit eines der fettreichsten Nahrungsmittel durch ein relativ fettarmes, diätisches Nahrungsmittel zu ersetzen, wobei außerdem in begrüßenswerter Weise mit dem unter Verwendung von Paranüssen hergestellten Erzeugnis bei verringertem Salzgehalt eine vergleichsweise- hohe Menge von Vinolöl zugeführt wird.J «The proportion of Brazil nuts can be added depending on Flavor and intended use be the same, larger or smaller than the usual bacon additive. The taste of such a sausage does not differ from that of one in the usual way Added bacon prepared sausage. The cholesterol-free sausage made according to the invention has however, in addition to the physiological advantages mentioned, the further advantage that due to the lack of fat no rancidity occurs, even under unfavorable conditions. And results for the consumer the possibility of traditional sausage and therefore one of the most fatty foods by a relative to replace low-fat, dietary foods, and also in a welcome manner with the below The use of Brazil nuts is a comparatively high product with a reduced salt content Amount of vinol oil is supplied.
Claims (3)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1492638A DE1492638C3 (en) | 1965-02-02 | 1965-02-02 | Cholesterol-free mass (sausage meat) for raw sausage and process for their production |
| AT14366A AT262735B (en) | 1965-02-02 | 1966-01-07 | Process for the production of cholesterol-free mass for raw sausage |
| CH34866A CH479255A (en) | 1965-02-02 | 1966-01-11 | Process for the production of practically cholesterol free mass for raw sausage |
| CH309467A CH546037A (en) | 1965-02-02 | 1967-03-01 | Cholesterol-free sausage filling - esp for dietetic use, contng fowl flesh |
| BE750386A BE750386Q (en) | 1965-02-02 | 1970-05-14 | PROCESS FOR MANUFACTURING A CHOLESTEROL-FREE MASS FOR RAW SAUCISSON |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1492638A DE1492638C3 (en) | 1965-02-02 | 1965-02-02 | Cholesterol-free mass (sausage meat) for raw sausage and process for their production |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE1492638A1 DE1492638A1 (en) | 1969-08-21 |
| DE1492638B2 DE1492638B2 (en) | 1980-05-08 |
| DE1492638C3 true DE1492638C3 (en) | 1981-01-22 |
Family
ID=7202964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1492638A Expired DE1492638C3 (en) | 1965-02-02 | 1965-02-02 | Cholesterol-free mass (sausage meat) for raw sausage and process for their production |
Country Status (3)
| Country | Link |
|---|---|
| AT (1) | AT262735B (en) |
| BE (1) | BE750386Q (en) |
| DE (1) | DE1492638C3 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4418448C2 (en) * | 1994-05-26 | 1998-01-29 | Unilever Nv | Slicable meat product |
| DE19540241A1 (en) * | 1995-10-19 | 1997-04-24 | Gerd Greifert | Preparation of meat products with reduced fat content |
| DE19648116A1 (en) * | 1996-11-21 | 1998-06-04 | Harry Pews | Process for the production of meat-containing edibles in the form of small portioned sausages |
| CH698251B1 (en) * | 2006-06-08 | 2009-06-30 | Albert Spiess Ag | Meat containing foods. |
-
1965
- 1965-02-02 DE DE1492638A patent/DE1492638C3/en not_active Expired
-
1966
- 1966-01-07 AT AT14366A patent/AT262735B/en active
-
1970
- 1970-05-14 BE BE750386A patent/BE750386Q/en active
Also Published As
| Publication number | Publication date |
|---|---|
| AT262735B (en) | 1968-06-25 |
| BE750386Q (en) | 1970-10-16 |
| DE1492638B2 (en) | 1980-05-08 |
| DE1492638A1 (en) | 1969-08-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) |