DE766607C - Process for the production of light-colored meat or sausage products - Google Patents

Process for the production of light-colored meat or sausage products

Info

Publication number
DE766607C
DE766607C DEC53176D DEC0053176D DE766607C DE 766607 C DE766607 C DE 766607C DE C53176 D DEC53176 D DE C53176D DE C0053176 D DEC0053176 D DE C0053176D DE 766607 C DE766607 C DE 766607C
Authority
DE
Germany
Prior art keywords
blood
meat
sausage
light
production
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
Application number
DEC53176D
Other languages
German (de)
Inventor
Fritz Lux
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.)
Joh A Benckiser GmbH
Original Assignee
Joh A Benckiser GmbH
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 Joh A Benckiser GmbH filed Critical Joh A Benckiser GmbH
Priority to DEC53176D priority Critical patent/DE766607C/en
Application granted granted Critical
Publication of DE766607C publication Critical patent/DE766607C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi

Landscapes

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

Description

Verfahren zur Herstellung von hellfarbigen Fleisch- oder Wurstwaren Man konnte bisher die wertvollen Eigenschaften des tierischen Blutes bei der Fleisch-und Wurstwarenherstellung nur für blutfarbene Fleisch- und Wurstwaren, wie Blutschwartenmagen, Zungenwurst, Blutkäse, Bratblut u. dgl. ausnutzen.Process for the production of light-colored meat or sausage products One could so far the valuable properties of the animal blood in the meat and Sausage production only for blood-colored meat and sausage products, such as blood rind, Use tongue sausage, blood cheese, roast blood and the like.

Durch das Verfahren der vorliegenden Erfindung ist es möglich, das tierische Blut auch bei der Herstellung hellfarbiger Fleisch-oder Wurstwaren, wie z. B. Leberwurst, Fleischwurst, Koch- und Brühwurst, Sülze, Gelees, Preßkopf, Fleisichkonserven u. dgl., zu verwenden.By the method of the present invention it is possible that animal blood also used in the production of light-colored meat or sausage products, such as z. B. liver sausage, meat sausage, cooked and scalded sausage, jelly, jellies, press head, canned meat and the like.

Es ist bekannt, das Blutplasma aus Blut dadurch zu gewinnen, daß man aus Blut, das mit die Gerinnung verhindernden Mitteln, wie Natriumcitrat, Natriumlactat, Salzen anhydrischer Phosphorsäuren, versetzt worden isst, die roten Blutkörperchen mechanisch durch Zentrifugieren oder Filtrieren ab,-trennt.It is known to obtain the blood plasma from blood by that from blood that has been treated with agents that prevent coagulation, such as sodium citrate, sodium lactate, Salts of anhydrous phosphoric acids, added to eats, the red blood cells mechanically separated by centrifugation or filtration.

Gemäß vorliegender Erfindung wird das auf diese Weise beim Zentrifugieren gewonnene, flüssige, unveränderte, farblose Blutplasma bei der Herstellung hellfarbiger Fleisch- oder Wurstwaren verwendet, wodurch diese gebunden oder geliert werden.In accordance with the present invention, this is done in this way during centrifugation obtained, liquid, unchanged, colorless blood plasma in the production of light-colored Meat or sausage products are used, which binds or gels them.

Es erhalten so die hellfarbigen Fleisch-oder Wurstwaren diejenigen Eigenschaften, die mit der Verwendung von Blut sonst nur bei blutfarbenen Fleisch- und Wurstwaren gegeben sind. Die mit Blutplasma hergestellte lhellfar@ige Wurst hat demzufolge wesentlich bessere Eigenschaften als die ohne Blutplasma hergestellte Wurst. was sich vor allemn auch in einem besseren Geschmack, erhöhter Geschmeidigkeit der Wurstmasse. besserer Schnittfähigkeit. schönerem Glanz und erlhölhter Bindefähigkeit zeigt. Selbst Rinder-. Schafblut u. dgl. liefern ein Blutplasma, das für die Herstellung hellfarbiger Fleisch- und Wurstwaren geeignet ist.So the light-colored meat or sausage ones get it Properties that are otherwise only associated with the use of blood in blood-colored meat and sausages are given. The light colored one made with blood plasma As a result, sausage has much better properties than those made without blood plasma Sausage. What is above all in a better taste, increased suppleness the sausage mass. better cutting ability. more beautiful shine and increased binding capacity shows. Even beef. Sheep blood and the like provide blood plasma necessary for production light-colored meat and sausage products is suitable.

Die Menge des Zusatzes zu der üblichen Wurstmasse für Koch- und Brühwürstchen beträgt etwa Io%u. Bei Fleischwaren. z. B3. Süilze oder Prellkopf, beträgt die Menge des Blutplasmazusatzes ebenfalls etwa Io%o. Auch hierbei werden die Bindefähigkeit der Geschmack usw. dieser Fleischwaren in gleicher Weise verbessert.The amount of additive to the usual sausage mixture for cooked and scalded sausages is about Io% u. With meat products. z. B3. Süilze or Prellkopf, is the amount of the blood plasma addition also about Io% o. Here, too, the ability to bind the taste, etc., of these meat products is improved in the same way.

Ant und für sich hat man schon aus Blutplasma Präparate für Nährmittelzweckce hergestellt, es ist aber noch niemals daran gedacht worden, hellfarbigen Fleisch- und Wurstwaren durch Blutplasma als Binde-bzw. Gelierungsmittel diejenigen Eigetschaften zu gehen. die sonst nur blutfarbenen Fleisch- und Wurstwaren infolge ihres Blutgehaltes zukommen.Ant and for itself there are already preparations for nutritional purposes from blood plasma produced, but it has never been thought of to use light-colored meat and sausage products by blood plasma as binding or. Gelling agent those properties to go. the otherwise only blood-colored meat and sausage products due to their blood content get.

Claims (2)

PArTENT.NsPRUCH:t Verfahren zur Herstellung von hellfarlbigen Fleisch- oder Wurstwaren. dadurch gekennzeichnet daß der Wurst-oder Fleischmasse aus in bekannter Weise mit die Gerinnung verhindernden Mitteln versetztem Blut, z. B. durch Zentrifugieren, gewonnenes, flüssiges. unverändertes, farlbloses Blutplasma zugesetzt wird. Zur Abgrenzung des Erfindungsgegenstands vorn Stand der Technik sind im Erteilungsverfahren folgende Druckschriften in Betracht gezogen worden: Deutsche: Patentschrift Nr. 3o7 687: USA.-Patentschriften Nr. 1614 337. I 8o4 o42, I 956784 I 956785; Deutsche Schlachthofzeitung 1936, S. 237, 1937, S. 20; Hammarsten, Lehrbuch der physiol. Chemie, 1926, S. 2oo und 2oI, L a n d o i s , Lehrbuch der Physiologie des Menschen, I932, S. 76, 78: Kobert, Über die Benutzung von Blut, 4. Atutl.@ I9I7, S. 7, 8. 23. 25. 26. 38 )is 65 Turek, Schlachtblut- und Abfallstoff-Verwertung I928. S. I7 bis 2o, 62: Ullmann, Enzyklopädie der techn. Chetnie. PARENT.NsPRUCH: t Process for the production of light-colored meat or sausages. characterized in that the sausage or meat mass from in known Blood mixed with anticoagulant agents, e.g. B. by centrifugation, extracted, liquid. unchanged, colorless blood plasma is added. To the Delimitation of the subject matter of the invention from the state of the art are in the grant procedure the following publications have been considered: German: Patent Specification No. 3o7 687: U.S. Patents No. 1614 337. I 8o4 o42, I 956784 I 956785; German Schlachthofzeitung 1936, p. 237, 1937, p. 20; Hammarsten, textbook of the physiol. Chemistry, 1926, p. 2oo and 2oI, L a n d o i s, textbook of human physiology, 1932, pp. 76, 78: Kobert, On the use of blood, 4th Atutl. @ 19I7, pp. 7, 8. 23. 25. 26. 38) is 65 Turek, slaughter blood and waste material recycling I928. P. I7 to 2o, 62: Ullmann, encyclopedia of techn. Chetnie. 2. Aufl., B. 7, I93I. S. 778; Zeitschrift für Fleisch- und Milchhygiene, 26. Jahrg., S. 155, 27. Jahr,-, S. 3o6, 267 Z-eitsclirift für Fleischwaren-Industrie, r. 29 vorn 20. 7. 37.2nd ed., B. 7, I93I. P. 778; Zeitschrift für Fleisch- und Milchhygiene, 26th year, p. 155, 27th year, -, p. 3o6, 267 Z-eitsclirift for the meat industry, r. 29 front 20. 7. 37.
DEC53176D 1937-09-11 1937-09-11 Process for the production of light-colored meat or sausage products Expired DE766607C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEC53176D DE766607C (en) 1937-09-11 1937-09-11 Process for the production of light-colored meat or sausage products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEC53176D DE766607C (en) 1937-09-11 1937-09-11 Process for the production of light-colored meat or sausage products

Publications (1)

Publication Number Publication Date
DE766607C true DE766607C (en) 1952-05-23

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DEC53176D Expired DE766607C (en) 1937-09-11 1937-09-11 Process for the production of light-colored meat or sausage products

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE972089C (en) * 1949-09-30 1959-05-21 Hees G M B H Van Process for increasing the fat content in sausage products

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE307687C (en) *
US1614337A (en) * 1925-04-27 1927-01-11 Comstock & Wescott Method of separating fibrinous material from fluids
US1804042A (en) * 1922-12-05 1931-05-05 American Protein Corp Method for production of protein products
US1956784A (en) * 1932-02-24 1934-05-01 Albert G Mccaleb Condimentation and coloration of foodstuffs
US1956785A (en) * 1932-06-23 1934-05-01 Albert G Mccaleb Protein food-color and method of producing same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE307687C (en) *
US1804042A (en) * 1922-12-05 1931-05-05 American Protein Corp Method for production of protein products
US1614337A (en) * 1925-04-27 1927-01-11 Comstock & Wescott Method of separating fibrinous material from fluids
US1956784A (en) * 1932-02-24 1934-05-01 Albert G Mccaleb Condimentation and coloration of foodstuffs
US1956785A (en) * 1932-06-23 1934-05-01 Albert G Mccaleb Protein food-color and method of producing same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE972089C (en) * 1949-09-30 1959-05-21 Hees G M B H Van Process for increasing the fat content in sausage products

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