DE20013974U1 - New scalded sausage - Google Patents

Description

Bernard Matthews PIc.
Norwich

NorfolkNR9 5QD
United Kingdom

Munich

October 31, 2000

B 75778 DE (GS/NU/SM)

New boiled sausage

The present invention relates to a new cooked sausage. In particular, it relates to a cooked sausage which comprises meat and a fermented dairy product without yoghurt.

Currently, there is a general consumer demand for meat and sausage products that are easier to digest and contain fewer calories than traditional meat sausages.

WO-A-99/21438 discloses a cooked sausage comprising a mixture of a meat emulsion and a mild yoghurt, the yoghurt being substantially homogeneously distributed in the meat emulsion and the mixture having a pH of about 5.5 or more. The water storage capacity of the meat is thus maintained, thereby providing a sausage having desirable organoleptic qualities. The mild yoghurt can be produced from milk mixtures by inoculation with slow-acting yoghurt starter cultures.

However, yoghurt is a relatively expensive ingredient which has to be specially produced for the manufacture of products according to WO-A-99/21438. Consequently, there is a need for a cooked sausage product with a low calorie content which is cheaper to produce than products containing yoghurt.

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An object of the present invention is to provide a new meat product.

In particular, it is an object of the present invention to provide new cooked sausage products with a low calorie content and good organoleptic qualities, which are cheaper to produce than sausage products containing yoghurt.

According to one aspect of the present invention, there is therefore provided a cooked sausage comprising a mixture of a meat emulsion and a fermented dairy product having a pH of at least about 4.6, wherein the fermented dairy product comprises one or more products selected from buttermilk, sour cream milk, sour milk, fresh cheese, fermented whey and kefir, wherein the fermented dairy product is substantially homogeneously distributed in the meat emulsion and the mixture has a pH of about 5.5 or more.

The term "sour cream milk" as used herein includes sour cream, sour cream, sour cream and crème fraîche.

The term "sour milk" includes sour milk and curdled milk.

The term "fresh cheese" includes cream cheese, quark and cottage cheese.

Preferably, the fenneled dairy product has a pH of about 4.8 or more, preferably about 5.2 or more.

The meat emulsion may comprise red meat such as beef, lamb or pork, or poultry such as turkey or chicken. Such meat has a pH of about 6.0 to 6.2 and an isoelectric point of about pH 5.0 to about 5.2. In order to provide a cooked sausage which is juicy and has a desired composition, it has been found that it is essential to maintain the pH of the mixture of meat emulsion and fermented dairy product at about pH 5.5 or more. If the pH of the mixture drops below pH 5.5 toward the isoelectric point of the meat, the

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The water storage capacity of the meat is reduced, which leads to a deterioration in the juiciness and structure of the final product.

The fermented dairy product may be prepared by inoculating a dairy product with a starter culture, monitoring the pH of the fermented dairy product, and stopping fermentation of the fermented dairy product when the pH reaches a desired value. Fermentation of the dairy product may be stopped by cooling the fermented dairy product to a temperature in a range of -2 to 6 ⁰ C. The starter culture may comprise a slow-acting starter culture. Buttermilk may be prepared from the residual milk remaining after conventional churning, i.e. after separation of the milk fat (butter) from the remaining milk substances. The residual milk may be fermented using starter cultures such as Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis , Leuconostoc mesenteroides subsp. cremoris and/or Lactococcus lactis subsp. diacetvlactis until a pH of about 4.8 or more is achieved. Alternatively, buttermilk can be produced by first acidifying whole milk or cream to a desired pH with suitable starter cultures and then stopping the fermentation and churning to separate the buttermilk from the milk fat (butter).

The acidified cream milk can be prepared by acidifying whole milk with a high fat content using suitable starter cultures such as Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis and/or Leuconostoc mesenteroides subsp. cremoris to a desired pH of 4.8 or more.

Acidified milk, which comprises curdled milk, can be produced by fermenting whole milk having a normal fat content using starter cultures such as Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis , and/or Leuconostoc mesenteroides subsp. cremoris .

The fresh cheese can be produced in a conventional way by fermenting whole milk using suitable cheese starter cultures, such as Lactococcus

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lactis subsp. cremoris , Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. cremoris in the presence of a clotting enzyme such as rennet. Once the mass has set, the cheese can be mechanically compressed and the solid cheese component extracted from the remaining liquid whey. The consistency of the cheese can be adjusted as desired by the addition of desired milk solids or by centrifugation, sieving and/or the addition of saline. For curd, starter cultures such as Lactobacillus acidophillus, Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis , Leuconostoc mesenteroides subsp. cremoris and Bifidobacter can be used.

The remaining whey can also be used if it has a pH of 4.8 or more.

When the fermented dairy product of the present invention comprises two or more different components, it is not necessary that each component have an individual pH of 4.6 or more, it is only necessary that the overall pH of the fermented dairy product be 4.6 or more, preferably 4.8 or more, and in some embodiments 5.1 or more.

In some embodiments, the fermented dairy product may include an edible alkaline additive to neutralize the acidity of the product. For example, the alkaline additive may include carbonated soda and/or ammonium carbonate. Alkaline phosphates and/or citrates may also be used to stabilize the mixture.

In some embodiments, the fermented dairy product can be used in dried or freeze-dried form.

The mixture can contain 50 - 90% meat by weight. The meat emulsion can contain up to 10% water by weight.

•-5

The mixture may comprise 10-40% by weight of the fermented dairy product, preferably 15-35% by weight. Typically the mixture may comprise about 24-26% by weight of fermented dairy products, for example 25% by weight.

The mixture may further comprise 0-10% by weight of various spices or other additives. In a particularly preferred embodiment of the invention, the mixture may comprise up to 10% of prebiotic additive, such as non-digestible carbohydrate. An example of a prebiotic carbohydrate is inulin. The mixture may comprise 2-7% by weight of inulin, which selectively supports the activity of some health-supporting bacteria in the large intestine.

The mixture of meat and fermented dairy products may be formed into sausages in a suitable manner known to those skilled in the art, which comprises moulding and extruding. Preferably, the meat/milk mixture is extruded through a stuffing horn into a flexible sausage skin of a type known to those skilled in the art. However, it is also conceivable that the cooked sausage in accordance with the present invention is formed by moulding and then forming a skin in situ by treating the surface of the sausage with a suitable acid to cause the surface layer of the meat to set.

The meat emulsion may preferably comprise an emulsion of finely ground meat. The meat emulsion may be formed by grinding whole muscle meat, ground, minced or mechanically separated meat. The meat may be used fresh or frozen. The meat is preferably ground into the yogurt to form an emulsion having a smooth, homogeneous consistency. In some embodiments, the emulsion may further comprise coarsely ground meat, which may be substantially evenly distributed throughout the emulsion.

Preferably, the fermented dairy product is added to the meat during the mincing into small pieces or continuously, for example by means of pumping equipment. Preferably, it is ensured that the pH value of the

Milk/meat mixture does not fall below pH 5.5, even temporarily, while the fermented milk is being mixed with the meat. At the same time, it is preferably ensured that the pH of the fermented dairy product is not increased too much by the meat so that the characteristic flavour of the fermented milk is lost. An advantage of the present invention is that a chilled fermented dairy product is added to the meat emulsion at a temperature of 0 - 6 ⁰ C and the normal addition of chilled water to meat emulsions for sausage production can be reduced or dispensed with altogether. Such chilled water is normally added to keep the temperature of the emulsion below about 12 ⁰ C during comminution and subsequent extrusion and also to bind the meat emulsion to cause swelling of the product. Of course, fermented dairy products may comprise a substantial proportion of water and, in accordance with the present invention, this water may be used to replace the additional water normally added during sausage manufacture.

Preferably, the meat is cooled to a temperature in the range of 0 - 8 ⁰ C before mixing with the fennel-flavoured dairy product.

Finally, the sausage is cooked. The sausage may be boiled. By "cooked" is meant heating the sausage in any suitable edible liquid, preferably water, at a temperature and for a time sufficient to cook the meat. In some embodiments, the sausage may be steam cooked. Preferably, the sausage is cooked at a temperature in the range of 60-80 ^° C, especially in the range of 70-75 ^° C, for example 72 ^° C. Alternatively, the sausage may be cooked in hot air and/or hot smoke. Preferably, the sausage is cooked at a temperature sufficient to kill the fermentation cultures to prevent further fermentation of the milk in the final product.

Thus, the present invention provides a new cooked sausage containing meat and a fermented dairy product, as well as a process for producing this

product. The cooked sausage of the invention has a relatively high protein content, but contains less fat compared to a conventional meat sausage. The fermented dairy products give the product a special taste and aroma. The pH of the fermented dairy product, when the product is added to the meat emulsion, is sufficiently low so that the dairy product has the characteristic taste and aroma of this product, but is not so low that the pH of the meat/milk product mixture is below approximately pH 5.5 so that the emulsion retains its water-binding properties to ensure that a sausage is produced which is sufficiently juicy and has good organoleptic qualities.

In the following, the methods used in the present invention are described by way of example only with reference to the accompanying drawings.

Fig. 1A is a schematic isometric view of a cooked sausage in accordance with the present invention.

Fig. 1B is a schematic isometric view of a slice of cooked sausage in accordance with the present invention.

Fig. 2 shows a diagram of the production of a cooked sausage in accordance with the present invention.

Referring to Figures 1A and 1B, there is shown a cooked sausage, such as a frankfurter, in accordance with the present invention having a standard sausage shape and comprising edible sausage material 10 stuffed into a conventional sausage casing 12. The sausage material 10 comprises a finely ground meat emulsion 14 and a coarse component 16 substantially evenly distributed throughout the emulsion 14. The coarse component comprises coarsely ground meat pieces and optionally spices such as whole or coarsely ground peppercorns. In some embodiments, the coarse portions may be omitted.

The finely ground meat emulsion 14 comprises a mixture of meat and a fermented dairy product which are homogeneously mixed together to form an emulsion. The meat pieces of the coarse component 16 may also be tumbled with a fermented dairy product.

Examples example 1

A frankfurter with cottage cheese and cream cheese is prepared according to the following recipe.

emulsion

Pork 90 VL 40.0% White turkey meat 10.0% Chicken 5.0% Water/Ice 8.45% Cottage cheese, pH = 4.7 20.0% Fresh cheese, pH = 4.8 - 4.9 10.0% Spices 6.55% 100%

Spice mixture for the meat emulsion

Curing salt 1.5% Sodium citrate 0.8% lactose 1.2% Ground mustard seeds 1.2% Sodium ascorbate 0.05% Matador (rapeseed spice mix) 1.1% Hydrolyzed vegetable protein 0.3%

Onion extract liquid 0.2% Garlic extract liquid 0.2% 6.55%

The cottage cheese and fresh cheese may be prepared by a conventional process which comprises fermenting milk using an acidic cheese culture with a clotting enzyme such as rennet. Solid milk components may be added as required to adjust the consistency of the cheese. Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis and/or Leuconostoc mesenteroides subsp. cremoris may be used as starter cultures. Once the cheese has set, it is mechanically compressed and the solid cheese component may be separated from the remaining whey. The consistency of the cheese may also be adjusted by centrifuging, sieving and/or the addition of cream.

The cheese is then mixed with other ingredients at a temperature of approximately 0 ⁰ C and finely chopped in a bowl chopper to form an emulsion. The emulsion is then filled into rolled sausage casings using a stuffing tube and the resulting frankfurters are cooked in water at a temperature of approximately 72 ⁰ C, showered, cooled, packaged and labelled.

Example 2

A turkey beer ham with buttermilk is made according to the following recipe:

Emulsion for the beer ham

White turkey meat 25.0% Dark turkey meat 30.0% Turkey skin 15.0% Buttermilk (pH 4.7) 25.0% Spices 5.0% 100%

Dry ingredients for the emulsion

Curing salt 1.39% Sodium citrate 0.60% lactose 0.16% Ground mustard seeds 1.45% Super Pök (natrium ascorbate, sugar) 0.25% Matador (rapeseed spice mix) 0.60% Glutelin (rapeseed flavour enhancer) 0.35% Green pepper (rapeseed) 0.20%

Thigh meat pieces

Turkey thigh meat 70.0% Buttermilk (pH 4.7) 25.0% Spices 5.0% 100%

Spices for the meat pieces

Curing salt 1.40% Sodium citrate 0.60% lactose 0.14% Super Pök (sodium ascorbate, sugar) 0.12% Matador (rapeseed spice mix) 0.60% Glutelin (rapeseed flavour enhancer) 0.35% Garlic powder 0.15% Ground mustard seeds 1.64%

Buttermilk is prepared in a known manner from leftover milk which remains after churning. The leftover milk is acidified using Lactococcus Lactis subsp. cremoris , Lactococcus lactis subsp. lactis , Leuconostoc mesenteroides subsp. cremoris and/or Lactrococcus lactis subsp. diacetylactic as starter cultures. When the target pH of 4.8 is reached, the buttermilk is subjected to shock freezing to a temperature of approximately -1 ⁰ C. At this temperature, further fermentation of the buttermilk is prevented. Liquid nitrogen or a plate heat exchanger can be used for such shock freezing.

In view of the need for precise control of the pH of the buttermilk used in the process of the invention, it is desirable that the buttermilk be produced at the same location where the production of the sausage takes place. However, it is also conceivable that buttermilk supplied by a nearby dairy is used as an alternative.

As shown in Fig. 2, the cooled buttermilk is then divided into two separate portions. A first portion is weighed for addition to the turkey leg meat pieces as a coarse component 16 of the sausage material 10. During weighing, additional seasonings and/or additives are added to the buttermilk. The turkey leg meat pieces are then tumbled with the buttermilk for approximately two hours.

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A second portion of the buttermilk is added in small amounts to ground white and dark turkey meat and turkey skin, which are at a temperature of 0 ⁰ C. The ground meat is finely ground with the buttermilk to form an emulsion, and the buttermilk helps maintain the temperature of the meat emulsion below about 12 ⁰ C. Additional seasonings or additives are added to the meat emulsion during the grounding process.

Approximately 56% by weight of the coarse ingredient is then mixed with approximately 44% by weight of the ground meat emulsion so that the coarse ingredient is substantially evenly distributed throughout the finely ground meat emulsion. The mixture is then filled into sausage casings using a stuffing horn of a type known to those skilled in the art. The resulting sausages are cooked in water at a temperature of approximately 72 ^° C and then showered, cooled, packaged and labelled in conventional manner.

The total amount of buttermilk added to the sausage material is calculated such that the total pH of the sausage material does not fall below pH 5.5. In this way, the sausage material retains its ability to bind water so that a desired juicy product is produced.

Example 3

A meat sausage with kefir and whey for use as a boiled, cold sliced sausage is prepared according to the following recipe:

Recipe for the emulsion

Pork 85 VL 45.0% Pork 65 VL 24.0% Water/Ice 10.0% Kefir (pH 4.8 or more) 5.0% Fermented whey (pH 4.6) 10.0%

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Spices

6.0%

100%

Spice mix for the emulsion

Curing salt 1.5% Sodium citrate 0.8% phosphate 0.05% Dominatorgold (rapeseed spice mix) 1.2% Ground mustard seeds 2.1% Sodium ascorbic acid 0.05% Glutelin (rapeseed flavour enhancer) 0.3%

The fermentation of the kefir is stopped at pH 4.8. The kefir is then weighed, mixed with the meat and spices and ground as described in Example 2.

Example 4

Yellow sausage with sour cream is prepared according to the following recipe. Recipe for the emulsion

Veal 90 VL 45.0% Pork 65 VL 20.0% Water/Ice 5.0% Sour cream (pH 4.8 or more) 25.0% Spices 5.0% 100%

Spice mix for the yellow sausage emulsion

Salt 1.2% Sodium citrate 0.8% Yellow sausage spice (rapeseed spice mix) 1.5% Glutelin (rapeseed spice enhancer) 0.3% Fresh parsley 1.2%

The acid saline was prepared by acidifying cream using Lactococcus Lactis subsp. cremoris , Lactococcus lactis subsp. lactis and/or Leuconostoc mesenteroides subsp. cremoris as starter cultures. The fermentation process of the sour cream was stopped at pH 4.8. Parsley was added to the emulsion at the end of the mincing process and this was chopped into particle size of 2-3 mm. The sausage mixture was extruded into skins (preferably yellow skins), cooked and cooled.

Example 5

Bratwurst with sour milk, suitable for frying or grilling, is prepared according to the following recipe:

Recipe for the emulsion

Pork 85 VL 40.0% Pork cheek 20.0% Pork 90 VL 10.0% Ice/Water 5.0% Sour milk (pH 4.8 or more) 20.0% Spices 5.0% 100%

Spice mix for bratwurst

Salt 1.5% Sodium citrate 0.8% Thuringian Bratwurst (spice mixture
of rapeseed) 1.6% Glutelin (flavor enhancer rapeseed) 0.3% Marjoram, dried 0.4% Chives, dried 0.4%

The fermentation of the sour milk is stopped at pH 4.8. The marjoram and chives are added to the emulsion at the end of the chopping process. They should be visible in the final product.

Claims (10)

1. Cooked sausage comprising a mixture of meat emulsion and fermented dairy product having a pH of 4.6 or more, wherein the fermented dairy product is one or more products selected from buttermilk, sour cream milk, sour milk, fresh cheese, fermented whey and kefir, wherein the fermented dairy product is substantially homogeneously distributed in the meat emulsion and the mixture has a pH of about 5.5 or more. 2. Cooked sausage according to claim 1, wherein the fermented dairy product has a pH of 4.8 or more. 3. Cooked sausage according to claim 1 or 2, wherein the fermented dairy product has a pH of 5.2 or more. 4. A cooked sausage according to claim 1, wherein the fermented dairy product comprises an edible alkaline additive to neutralize the acidity of the fermented dairy product. 5. Cooked sausage according to any preceding claim, wherein the mixture contains 60-90 % by weight of the meat emulsion. 6. A cooked sausage according to any preceding claim, wherein the mixture contains 10 to 40 % by weight of the fennel-flavoured dairy product. 7. A cooked sausage according to any preceding claim, wherein the mixture further contains up to 10% by weight of various spices or other additives. 8. Cooked sausage according to any preceding claim, wherein the mixture contains up to 10% of prebiotic additive. 9. Cooked sausage according to claim 8, wherein the prebiotic additive is inulin. 10. A cooked sausage according to any preceding claim, wherein the meat emulsion comprises red meat or poultry.