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WO2002005666A2 - Produits emulsifies de type saucisse a base de gluten du ble et procede de fabrication - Google Patents

Produits emulsifies de type saucisse a base de gluten du ble et procede de fabrication Download PDF

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Publication number
WO2002005666A2
WO2002005666A2 PCT/US2001/014610 US0114610W WO0205666A2 WO 2002005666 A2 WO2002005666 A2 WO 2002005666A2 US 0114610 W US0114610 W US 0114610W WO 0205666 A2 WO0205666 A2 WO 0205666A2
Authority
WO
WIPO (PCT)
Prior art keywords
mixture
batter
product
food
fat
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.)
Ceased
Application number
PCT/US2001/014610
Other languages
English (en)
Other versions
WO2002005666A3 (fr
Inventor
Glenn K. Demeritt, Jr.
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MGP Ingredients Inc
Original Assignee
Midwest Grain Products Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Midwest Grain Products Inc filed Critical Midwest Grain Products Inc
Priority to CA002395384A priority Critical patent/CA2395384A1/fr
Priority to AU2001259550A priority patent/AU2001259550A1/en
Publication of WO2002005666A2 publication Critical patent/WO2002005666A2/fr
Anticipated expiration legal-status Critical
Publication of WO2002005666A3 publication Critical patent/WO2002005666A3/fr
Ceased legal-status Critical Current

Links

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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention is broadly concerned with gluten-containing food products such as batter-based sausages (e.g., wieners) which include at least about 25% by weight gluten therein and have texture and taste qualities very similar to their conventional high fat, meat-containing counterparts. More particularly, the invention is directed to such food products (which are preferably meatless), as well as methods for preparing the precursor batters and techniques for forming and cooking the batters; the resultant products are characterized by a plurality of discrete, spaced apart gluten- containing layers giving the products desirable texture and organoleptic properties.
  • batter-based sausages e.g., wieners
  • wieners and other related emulsion or batter-derived products contain substantial quantities of meat and fat.
  • wieners may have 25- 35% fat, and a variety of meats such as beef, pork or poultry.
  • meats such as beef, pork or poultry.
  • Such products are accordingly high in calories and not suited for dietary purposes.
  • the meat content of many of these products makes them unusable in the diets of certain religions.
  • the present invention overcomes the problems outlined above and provides food products which contain a substantial fraction of wheat gluten (at least about 25% by weight) and which when formed give improved texture and taste qualities.
  • the formed food bodies of the invention after cooldng, present in cross-section a plurality of discrete, spaced apart, gluten-containing layers, with at least certain of these layers having a thickness of from about 0.005-0.020 inches and being spaced apart a distance of about 0.001-0.010 inches.
  • the products of the invention include from about 25-65% by weight gluten therein and fat contents of up to about 10% by weight, more preferably up to about 3% by weight. Water contents range from about 30-65% by weight.
  • the products are normally selected from the group consisting of elongated emulsion-type sausages and batter-derived luncheon meat substitutes (e.g., bolognas) with the presently preferred product being a gluten-based wiener.
  • the products of the invention normally include respective quantities of starch, gum, and flavoring and coloring therein.
  • starch starch
  • gum flavoring and coloring
  • the specific types and amounts of these optional ingredients depends upon the product in question.
  • a food batter is formulated which includes water, fat, and at least about 25% by weight gluten. This mixture is agitated for a sufficient period to cause the mixture to form a thin film upon manual stretching thereof. The presence of such a film indicates that the gluten content of the mixture is properly hydrated and developed.
  • the ingredients may be simultaneously mixed together in a single batch, it has been found that better results are achieved if an initial slurry is made up containing water, coloring, oil and thickening ingredients such as carageenan and guar gum.
  • this first slurry is mixed with wheat gluten (normally vital wheat gluten and/or wheat protein isolate), flavoring(s) and water, and this second mixture is agitated until filming occurs upon manual stretching of a sample of the mixture.
  • wheat gluten normally vital wheat gluten and/or wheat protein isolate
  • flavoring(s) normally vital wheat gluten and/or wheat protein isolate
  • water normally vital wheat gluten and/or wheat protein isolate
  • this second mixture is agitated until filming occurs upon manual stretching of a sample of the mixture.
  • the pH of the batter should be from about 5.8-7.5, more preferably from about 6.3-6.8.
  • the batter is formed, it is stuffed into casings much in the manner of conventional wieners or the like.
  • a conventional stuffing horn is normally used in this process, in order to create stuffed wieners or other products.
  • the products may be cooked in a continuous oven or smokehouse until the internal temperature of the product is at least about 180°F, more preferably from about 190-210°F.
  • the cooking protocol is similar to that used for conventional meat products, involving the period of dry cooking followed by steam cooking. After cooking, the casings are normally removed and the cooked product can be directly consumed or packaged.
  • An exemplary product in accordance with the invention is a meatless wiener 10, illustrated in cross-section in Figs. 1 and 2.
  • the product 10 is characterized as a formed body presenting in cross-section a series of discrete, spaced apart gluten layers 12. These layers are relatively thin, having a thickness of from about 0.005-0.020 inches, more preferably from about 0.005-0.008 inches.
  • the spacings 14 between the layers 0 12 include other ingredients of the wiener such as carageenan, gum, fat (oil) and corn syrup solids. It will be appreciated that the Figures are schematic in nature and not drawn to scale; rather, the layers 12 and spacings 14 have been shown larger for ease of understanding.
  • Example 1 In this example, meatless wieners were prepared using a wheat gluten- containing batter. In formulating the batter, the first step was preparation of a slurry having the following ingredients, with approximate levels of use: Table 1
  • the Nutricol ME 8721 product is a mixture of Konjac flour, carageenan and dextrose and is sold by the FMC BioPolymer of Philadelphia, PA.
  • the carageenan product is sold by the Carageenan Company of Santa Ana, CA, and is a refined Kappa carageenan designed for use as a binder in food applications.
  • the Midsol 50 Wheat Starch is sold by Midwest Grain Products, Inc. of Atchison, KS and is a highly refined wheat starch for general use in foods.
  • the water and food coloring are initially mixed together, in a high shear bowl chopper mixer.
  • the salt, carageenan, Midsol 50, Nutricol ME 8721 and guar gum are added to the aqueous mixture, and the bowl chopper is turned on at a speed of from 2,400-6,500 rpm. Mixing in this manner is continued for a period of about 2-3 minutes until the mixture is uniform and hydrated.
  • the corn syrup and canola oil are then added with additional mixing in the bowl chopper for a period of from about 2-7 minutes. This first slurry is then placed in another vessel.
  • the wheat protein isolate used was Midsol FP3000 sold by Midwest Grain Products, Inc. of Atchison, KS and contained a minimum of 90% by weight protein.
  • the vital wheat gluten was also a Midwest Grain product and contained a minimum of 75% by weight protein.
  • the ingredients of Table 2 were placed in the bowl chopper and mixed at 2,400- 6,500 rpm for a period of about 3-7 minutes. At the beginning of the mixing, the mixture had a stiff consistency similar to that of toothpaste. However, as mixing proceeded, the gluten started to develop. During the course of mixing, the mixture was sampled several times to determine the degree of development: When the mixture exhibited a film upon manual stretching, mixing was terminated, and the batter was complete. The batter has a pH of about 6.3. The ice was used in order to insure that the mixture was maintained at a temperature level of below about 65 °F. If cold water were available, this could be used in lieu of ice.
  • the completed wiener batter was then stuffed into conventional cellulose wiener casings using a common horn-type stuffer.
  • the stuffed wieners were then cooked by a first dry cook step for 10-15 minutes using 110°F dry bulb/0 °F wet bulb drying air in a smokehouse.
  • Cooking was completed using a full steam ⁇ T cooking schedule, where ⁇ T was 40-45 °F, until the internal temperature of the wieners was 200 °F. When this internal temperature was reached, cooking was continued at a constant temperature for 3-4 minutes. After cooking, the product was showered with cold water for 20-30 minutes (an option would be brine chilling).
  • the resultant wieners exhibited a texture and flavor very similar to those of conventional high fat meat-containing wieners.
  • a close examination of a cross-section of the wieners revealed a plurality of generally arcuate or circular, spaced apart ring- type layers.
  • the layers were formed of cooked wheat gluten, whereas the space between the layers was filled with other ingredients .
  • the layers had a thickness ranging from about 0.005-0.020 inches and were spaced apart a distance of from about 0.001- 0.010 inches.
  • the wieners had a protein content of about 27.9% by weight, and a fat content of about 0.66% by weight, and a gluten content of about 35%) by weight.
  • a wiener batter was prepared using a different mixing technique, employing a conventional low-shear mixing device in lieu of the bowl chopper.
  • the Table 1 ingredients were added to the low shear mixer in the same stepwise fashion of Example 1, and for similar mixing times. This produced a first slurry which was set aside.
  • the ingredients of Table 2 were added to the mixer, with mixing for a period of about 5-8 minutes until the mixture began to firm up. Mixing was then stopped, and the mixture was allowed to set for a period of from about 5-10 minutes. During the set period, the mixture was repeatedly sampled and stretched until the characteristic film formed, indicating that the mixture was properly developed.
  • the completed batter was then stuffed, cooked and cooled as in Example 1 , whereupon the casings were removed and the product was complete. This product was essentially identical in terms of texture and physical characteristics, as compared with the wieners of Example 1.
  • the products of the invention would typically have protein contents of from about 10-50%, more preferably from about 20-35% by weight.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Cette invention concerne des denrées alimentaires améliorées à faible teneur en viande ou sans viande du type saucisse et des substituts de viande produits à partir de pâte dont le goût et les propriétés organoleptiques sont analogues à ceux de leurs contreparties traditionnelles. Ces produits, tels que des saucisses sans viande (10), renferment une pluralité de couches (12) distinctes renfermant du gluten, séparées par des espaces (14). La fabrication de ces produits consiste dans un premier temps à préparer une pâte aqueuse renfermant au moins quelque 25 % en poids de gluten, avec normalement des quantités définies de graisse et d'agents gonflants tels que du carraghénan et de la gomme ainsi que des exhausteurs de goût et des arômes. Les ingrédients à base de pâte sont mélangés jusqu'à ce que la pâte acquiert une consistance filmogène caractéristique lorsqu'on l'étire à la main, propriété indiquant que la teneur en gluten de la pâte est correcte. La pâte ainsi obtenue est alors injectée dans une gaine au moyen d'un entonnoir ou d'un dispositif analogue, puis cuite. Après refroidissement, on retire la gaine pour obtenir le produit final.
PCT/US2001/014610 2000-07-15 2001-05-03 Produits emulsifies de type saucisse a base de gluten du ble et procede de fabrication Ceased WO2002005666A2 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CA002395384A CA2395384A1 (fr) 2000-07-15 2001-05-03 Produits emulsifies de type saucisse a base de gluten du ble et procede de fabrication
AU2001259550A AU2001259550A1 (en) 2000-07-15 2001-05-03 Wheat gluten-based emulsified sausage products and method of pro duction thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US61632300A 2000-07-15 2000-07-15
US09/616,323 2000-07-15

Publications (2)

Publication Number Publication Date
WO2002005666A2 true WO2002005666A2 (fr) 2002-01-24
WO2002005666A3 WO2002005666A3 (fr) 2008-03-20

Family

ID=24468928

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2001/014610 Ceased WO2002005666A2 (fr) 2000-07-15 2001-05-03 Produits emulsifies de type saucisse a base de gluten du ble et procede de fabrication

Country Status (3)

Country Link
AU (1) AU2001259550A1 (fr)
CA (1) CA2395384A1 (fr)
WO (1) WO2002005666A2 (fr)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1278640A (en) * 1969-01-09 1972-06-21 Ricoh Kk Improvements in and relating to photosensitive materials
CH569424A5 (fr) * 1973-05-11 1975-11-28 Battelle Development Corp
US4133901A (en) * 1976-03-31 1979-01-09 The Quaker Oats Company Protein film process
US5433968A (en) * 1993-04-23 1995-07-18 Nestec S.A. Process for producing a simulated meat product
US5593717A (en) * 1994-10-05 1997-01-14 Huber; Cynthia Method of making vital wheat gluten into fibers

Also Published As

Publication number Publication date
AU2001259550A1 (en) 2002-01-30
CA2395384A1 (fr) 2002-01-24
AU2001259550A8 (en) 2008-05-08
WO2002005666A3 (fr) 2008-03-20

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