Composition for the production of an injection agent for meat for the production of cooked cured meat

Description

1. Field of the invention

[0001] The present invention relates to a composition for producing an injectable injectable in the raw material meat, comprising pectin and plant fibers. The invention further relates to a method for refining the raw material meat, as well as the use of the composition according to the invention for producing a cooked cured meat product. The invention further relates to the use of a composition comprising pectin for producing a cooked cured meat product. 2. Background

[0002] Injectable curing agents for raw meat improve protein breakdown and water binding in cooked cured meats. These agents are produced by mixing substances that often consist of phosphates, hydrocolloids, and proteins. These mixtures are dissolved and injected into the raw meat. The meat is often further treated mechanically ("tumbling") and then cooked. The use of injectable curing agents significantly reduces water loss during cooking. Phosphates in the injectable curing agent increase the pH value, thereby improving protein breakdown and water binding. The hydrocolloids also contribute to increased water binding. Additionally, the mechanical treatment during tumbling further enhances protein breakdown and water binding.

[0003] Current injectable curing agents often contain carrageenan as their main component, sometimes in combination with cellulose fibers. However, the disadvantage of these components is that the cured meat often has an unnatural, rubbery texture, resulting in an unpleasant mouthfeel for the consumer. Furthermore, carrageenan has long been suspected of damaging the intestinal lining, which is why it is not widely accepted by consumers. In addition, the final flavor of the cured meat is often unsatisfactory. This necessitates alternative formulations for injectable curing agents that do not have the aforementioned drawbacks.

[0004] WO 2017 / 040998 A1 discloses a process for the production of cooked cured meats by injection and tumbling using a composition of soluble fibers such as pectin and insoluble fibers such as citrus fibers. 3. Summary of the invention

[0005] The object of the invention is therefore to provide an improved composition for the production of injectables. In particular, the injectable, produced by the composition, should, when injected into raw meat, give the cooked cured meat a better bite, especially an improved mouthfeel for the consumer. In addition, the aroma of the cooked cured meat should be improved.

[0006] The invention is described in the attached set of claims.

[0007] An injectable curing agent is a mixture of components introduced into raw meat to impart improved technological properties for further processing and thus enhance the organoleptic properties of the processed cooked cured meat. Improved technological properties include, in particular, increased water-binding capacity. Improved organoleptic properties refer specifically to improvements in taste, appearance, odor, and texture.

[0008] Meat refers to a part taken from an animal, for example, a portion taken from the hind leg of a pig or a portion taken from the breast of poultry. Raw meat, on the other hand, is meat that has not yet been processed, meaning it has not been cooked, but also not air-dried or smoked. Pectin is a natural substance found in many plant-based foods, such as fruits and vegetables. As a structural element of growing tissues and as the main component of their middle lamellae, it ensures the cohesion and stabilization of tissues and cells in plants. Pectin is a macromolecular compound belonging to the group of heteropolysaccharides. Its main component is polygalacturonic acid, which is partially esterified with methanol. Polygalacturonic acid is essentially composed of α-1,4-glycosidically linked D-galacturonic acid units, which form the backbone of the pectin molecule.This linear backbone is periodically interrupted by 1,2-bonds with α-L-rhamnose. The incorporation of rhamnose units causes kinks in the otherwise straight polygalacturonic acid chain. The rhamnose units in natural pectins, in turn, carry oligomeric side chains of the sugars arabinose, galactose, or xylose. Pectin is extracted from plant-based raw materials with a high pectin content, such as apple pomace, citrus peels, or beet pulp, using complex technical processes. As a versatile natural gelling, thickening, and stabilizing agent, pectin is an ingredient in many products, primarily in the food sector, but also in non-food products.

[0009] Cellulose fibers is a general term for plant fibers composed of natural cellulose and for synthetic fibers made from regenerated or esterified cellulose. Cellulose is the main component of plant cell walls and the most abundant biomolecule. Cellulose is unbranched and consists of several hundred to tens of thousands of β-1,4-glycosidically linked β-D-glucose units. These high-molecular-weight cellulose chains assemble into higher structures, which, as tear-resistant fibers in plants, often serve a structural function. Cellulose fibers are typically insoluble in aqueous solution but are capable of binding considerable amounts of water. The term cellulose fibers also includes hemicelluloses, which, in addition to the D-glucose units, also contain other monosaccharide units, such as D-xylose and L-arabinose.Other linkages besides the β-1,4-glycosidic linkage can also occur, such as β-1,3- and α-1,6-glycosidic linkages.

[0010] In a particularly preferred embodiment, the low-esterified soluble pectin is a non-amidated pectin. According to the invention, a non-amidated pectin is understood to be a pectin in which the galacturonic acid building blocks of the pectin are not present as carboxylic acid amides.

[0011] According to the invention, a low-esterified pectin is understood to be a pectin that has a degree of esterification (°VE) of less than 50°VE.

[0012] The "soluble pectin" according to the present application is pectin that exists as a separate component alongside the cellulose fiber / plant fiber. In contrast to native plant pectins (so-called protopectins), it is therefore an isolated pectin. The soluble pectin according to the invention is a component separated from the plant fiber and thus not a part of the plant fiber. Soluble pectin is usually obtained by extraction from plant tissues.

[0013] The plant fiber according to the invention is a fiber consisting essentially of cellulose and hemicellulose.

[0014] The plant fiber according to the invention is preferably selected from the group consisting of sugar beet fiber, quince fiber, chicory root fiber, carrot fiber, pea fiber, pear fiber, grape fiber, guava fiber, pineapple fiber, apple fiber and citrus fiber. In a particularly preferred embodiment, the plant fiber is a citrus fiber.

[0015] According to the invention, the plant fiber has a pectin content of more than 2 wt.% and less than 10 wt.%.

[0016] According to the invention, the composition contains a pectin content of 5 to 50 wt.%, preferably 10 to 30 wt.%, most preferably 12 to 16 wt.%. The pectin is a low-esterified soluble pectin.

[0017] According to the invention, the composition contains a plant fiber content of 0.5 to 20 wt.%, preferably 1 to 10 wt.%, most preferably 1.5 to 5 wt.%. The plant fiber has a water-soluble pectin content of more than 2 wt.% and less than 10 wt.%.

[0018] In a preferred embodiment, the cellulose fibers consist of citrus fibers. The citrus fiber has a pectin content of more than 2% by weight and less than 10% by weight. Citrus fibers are characterized by a particularly high water-binding and water-retention capacity. Preferably, the citrus fibers are obtained from the flavedo and / or albedo of citrus fruits. Examples of citrus fruits are mandarins, oranges, grapefruits, limes, and lemons.

[0019] In a preferred embodiment, the composition contains protein.

[0020] The term protein refers to any protein, particularly of plant and animal origin. A protein, also called polypeptide, is a biological macromolecule composed of amino acids linked by peptide bonds. Proteins with up to 100 amino acids linked via peptide bonds (amide bonds) are called peptides. Hydrolyzed proteins are also considered proteins.

[0021] In a preferred embodiment, the composition contains a protein content of 0.1 to 5 wt.%, more preferably 0.2 to 3 wt.%, most preferably 0.4 to 1.5 wt.%.

[0022] In a preferred embodiment, the protein is an animal protein, more preferably a pork and / or poultry protein, most preferably a hydrolyzed pork and / or poultry protein.

[0023] The hydrolysis of animal proteins can be carried out by enzymatic and / or chemical hydrolysis, for example, in the presence of acid. The degree of hydrolysis can be measured using any method known in the art, such as by measuring free amino groups using the OPA (o-phythalaldehyde) method (Church et al., Anal. Biochem. 146:343, 1985). Hydrolysis of animal proteins can modify or improve their properties, such as water-binding capacity and organoleptic properties.

[0024] In a preferred embodiment, the composition contains phosphate and / or citrate.

[0025] Phosphates are the salts and esters of orthophosphoric acid (H₃PO₄), as well as the condensates (polymers) of orthophosphoric acid and its esters. The salts of the tribasic ortho-Phosphoric acid can be classified into primary, secondary, and tertiary phosphates. For monovalent cations (M+), the corresponding molecular formulas are MH₂PO₄, M₂HPO₄, and M₃PO₄. Partial neutralization of phosphoric acid yields hydrogen or dihydrogen phosphates. Examples of phosphates include sodium phosphate (E 339), potassium phosphate (E 340), calcium phosphate (E 341), magnesium phosphate (E 343), as well as the salts of diphosphoric acid (diphosphates (E 450)), triphosphoric acid (triphosphates (E 451)), and polyphosphoric acid (polyphosphates (E 452)).

[0026] Citrates are the esters, salts, and anion of citric acid. Examples of citrates include sodium citrate, potassium citrate, and magnesium citrate. Citrate is most commonly found in the form of sodium citrate.

[0027] In a preferred embodiment, the composition contains 1 to 12 wt.% phosphate, more preferably 2 to 8 wt.%, most preferably 4 to 7 wt.%.

[0028] In a preferred embodiment, the composition contains 10 to 35 wt.% citrate, more preferably 15 to 30 wt.%, most preferably 20 to 25 wt.%.

[0029] In a preferred embodiment, the galacturonic acid building blocks of the pectin are partially esterified with methanol. The pectin is preferably a low-esterified soluble pectin.

[0030] In a preferred embodiment, the pectin has a degree of esterification (°VE) between 20 and 40 °VE, more preferably between 24 and 32 °VE, and most preferably between 25 and 29 °VE. The pectin is preferably a low-esterified soluble pectin. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin that are present in esterified form, e.g., as methyl esters if the esterification has taken place with methanol. The degree of esterification can be determined using the method according to JECFA (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives). The degree of esterification, which varies depending on the origin and production of the pectin, influences the gelling behavior and viscosity of the pectin in aqueous solution.

[0031] In a preferred embodiment, the pectin contains apple pectin and / or citrus peel pectin and / or beet pulp pectin; more preferably, the pectin consists of apple pectin and / or citrus peel pectin and / or beet pulp pectin. The pectin is preferably a low-esterified, soluble pectin. Apple pomace has a pectin content of 10 to 15%, beet pulp 10 to 20%, and citrus peel 20 to 35%.

[0032] In a preferred embodiment, the composition is in powder form.

[0033] In a preferred embodiment, the composition contains starch, preferably potato starch.

[0034] Starch is understood to be a polysaccharide composed of α-D-glucose units, which can be linked together by α-1,4- and α-1,6-glycosidic bonds. Preferably, the composition contains a starch content of 5 to 20 wt%, more preferably 8 to 12 wt%.

[0035] In a preferred embodiment, the composition contains maltodextrin.

[0036] Maltodextrin is a water-soluble carbohydrate mixture produced by the hydrolysis of starch. The hydrolysis can be carried out using acid or enzymatically. The degree of hydrolysis is indicated by the dextrose equivalent (DE). Preferably, the DE value of the maltodextrin in the composition is between 18 and 20. Preferably, the proportion of maltodextrin in the composition is 10 to 50 wt%, more preferably 25 to 45 wt%, and most preferably 35 to 43 wt%.

[0037] In a preferred embodiment, the composition contains one or more monosaccharides, i.e., simple sugars. Monosaccharides can be, for example, trioses, tetroses, pentoses, or hexoses. Preferably, the composition contains dextrose. The proportion of monosaccharides in the composition is preferably 1 to 30 wt.%, more preferably 10 to 25 wt.%, and most preferably 17 to 23 wt.%.

[0038] In a preferred embodiment, the composition contains clear broth.

[0039] Clear broth is understood to be an aqueous food composition in which the dissolved components are predominantly seasonings. The proportion of clear broth in the composition is preferably 0.1 to 2 wt.%, more preferably 0.5 to 1 wt.%, and most preferably 0.7 to 0.9 wt.%.

[0040] In a preferred embodiment, the composition contains a defoamer.

[0041] Defoamers are chemical formulations with pronounced surface activity that are suitable for reducing or preventing unwanted foaming in food or during its processing. Examples of defoamers are mono- and diglycerides of fatty acids. The defoamer content in the composition is preferably 0.1 to 1 wt%, more preferably 0.2 to 0.4 wt%.

[0042] In a preferred embodiment, the composition contains silica (E 551) as an anti-caking agent. The proportion of silica in the ham injection coating is preferably 0.05 to 0.2 wt.%, more preferably 0.08 to 0.12 wt.%.

[0043] In a preferred embodiment, the composition contains flavorings.

[0044] Flavorings are chemical substances or mixtures that can impart a specific odor and / or taste to a foodstuff. Preferably, the flavoring is a turkey and / or pork flavor. The preferred proportion of flavorings in the composition is 0.1 to 5% by weight, more preferably 0.5 to 2.5% by weight, and most preferably 1 to 1.5% by weight.

[0045] In a preferred embodiment, the composition according to the invention is Halal and / or Kosher.

[0046] Halal means that the composition complies with the dietary laws of the Islamic religion, Kosher means that the composition complies with the dietary laws of the Jewish faith.

[0047] The present invention also relates to a method for refining the raw material meat, comprising the following steps: a.) Mixing the composition according to the invention with an aqueous solvent and nitrite curing salt to obtain an injection agent; b.) Injection of the injection agent obtained in step a.) into the raw material meat.

[0048] An aqueous solvent refers specifically to water, but also includes any other solvent that contains some water.

[0049] Nitrite curing salt is a mixture of table salt (NaCl) and sodium nitrite (NaNO₂) used to preserve meat and sausages. The curing salt also has antibacterial and antioxidant properties, maintains the red color of the meat, and gives it the typical cured flavor.

[0050] Injection of the injection agent means that the injection agent is introduced into the raw meat. This is preferably done using an injector and / or a brine syringe.

[0051] In a preferred embodiment, the injection medium obtained in step a.) has a proportion of the composition according to the invention of 5 to 20 wt.%, preferably of 10 to 15 wt.%.

[0052] In a preferred embodiment, the injection medium obtained in step a.) has a proportion of nitrite curing salt of 5 to 20 wt.%, preferably of 8 to 12 wt.%.

[0053] In a preferred embodiment, a calcium salt, in particular calcium citrate and / or calcium chloride and / or calcium lactate, is additionally added in step a.). Preferably, the injection medium obtained in step a.) contains a calcium salt content of 0.05 to 5 wt.%, more preferably 0.1 to 1 wt.%. Calcium ions (Ca²⁺ ions) can, in particular, promote the gel formation of negatively charged hydrocolloids such as pectin by adsorbing between two polymer chains and causing the chains to associate via electrostatic interactions. The adsorption of further layers thus creates the linkage zones, and a three-dimensional network (gel) can form.

[0054] In a preferred embodiment, the total mass of the raw material meat increases by 5 to 100 wt.% through injection in step b.), more preferably by 10 to 40%, most preferably by 15 to 25%.

[0055] In a preferred embodiment, the raw material meat obtained after step b.) is subjected to a further mechanical treatment in step c.), preferably in a tumbler.

[0056] "Tumbling" refers to the mechanical treatment of meat that gives it a more tender texture and increases its water-binding capacity. The meat is rolled around in large drums at a low temperature for several hours. The preferred temperature in the tumbler is between 1 and 3 °C.

[0057] In a preferred embodiment, the raw meat obtained after step b.) or c.) is heated in a cooking cabinet in a further step d.). Preferably, the raw meat is heated to a core temperature of 60 to 75 °C.

[0058] The present invention also relates to the use of a composition comprising soluble pectin for the production of a cooked cured product.

[0059] In a preferred embodiment, the composition is used in an injectable material for the raw material meat.

[0060] In another aspect, the invention provides a cooked cured product containing the composition according to the invention.

[0061] In an additional aspect, the invention relates to a cooked cured product that has been produced using the composition according to the invention. This cooked cured product thus contains the composition in a processed, i.e., heating-induced, gelled form.

[0062] Numerous forms of cooked cured meat are known to those skilled in the art, which they can then use accordingly for treatment with the composition according to the invention. Preferably, the cooked cured meat is selected from the group consisting of cooked ham, shoulder ham, Kasseler (smoked pork loin), Kaiserfleisch (cured pork belly), baked and poultry ham, cured tongue, roast slices, cooked bacon, cured beef brisket, or cured ham hock.

[0063] In a preferred embodiment, the composition according to the invention, comprising at least pectin and plant fibers as described above, is used. In a further preferred embodiment, the composition according to the invention comprises low-esterified soluble pectin and plant fiber, wherein the plant fiber expediently has a water-soluble pectin content of more than 2 wt.% and less than 10 wt.%. 4. Detailed description of the invention

[0064] The invention is described in detail below using examples.

[0065] Gelling experiments with different pectins: To investigate the viscosity and gelling behavior of pectins with different degrees of esterification (°VE), the following experiments were conducted. Furthermore, citrus fibers, protein, and calcium salts were added to some experiments to also examine their influence on viscosity and gelling behavior.

[0066] Material: Citrus pectin (22.2 °VE) Citrus pectin (25.3 °VE) Citrus pectin (28.0 °VE) Citrus pectin (30.7 °VE) Citrus pectin (33.3 °VE) Citrus fibers (Herbacel AQ Plus Citrus NO1) Protein (Hydrolyzed pork protein, Hydro-P Premium, Sonac) The citrus fiber Herbacel AQ Plus Citrus N01 is characterized by a pectin content of greater than 2 wt.% and less than 10 wt.%.

[0067] The following solutions were prepared: Pectin solution (procedure 1): 3 g of pectin were mixed with 12 g of nitrite curing salt and dissolved in 100 g of boiling water while stirring (using a Turrax mixer). A mixture of each solution was also prepared, to which an additional 5 ml of 5% calcium chloride solution was added.

[0068] Pectin solution with citrus fibers (Procedure 2): Solutions were additionally prepared from the citrus pectins with 28.0 °VE, 30.7 °VE and 33.3 °VE, which contained 0.3 g of citrus fibers (Herbacel AQ Plus Citrus NO1) in addition to the components described in Procedure 1.

[0069] Pectin solution with hydrolyzed porcine protein (procedure 3): For this purpose, a pectin solution was prepared as described above (procedure 1), which additionally contained 0.1, 1 or 10% hydrolyzed porcine protein based on the amount of water.

[0070] Pectin solution with citrus fibers and hydrolyzed porcine protein (procedure 4): A solution was additionally prepared from the citrus pectin with 28.0 °VE as the above-mentioned pectin solution with citrus fibers (procedure 2), which additionally contained 0.1% hydrolyzed porcine protein based on the amount of water.

[0071] The viscosities of the solutions thus prepared were determined at 68 °C and three different shear rates (D = 125 s⁻¹, D = 250 s⁻¹, and D = 500 s⁻¹) (viscometer: Physica MCR 101, measuring body CC25, Anton Paar). The results are summarized in Tables 1 to 4. Table 5 additionally shows the determination of the tensile strength (according to Lüers) of the calcium-containing gels of the citrus pectin with 28.0 °VE. Figures 1 to 5 show photographs of the cooled experimental setups of the pectin solutions with and without the addition of calcium chloride (after procedure 1). Tables 6 to 8 describe the pectin gels with regard to their texture and appearance. Table 1. Viscosities of the experimental pectin solutions at 68°C (see Procedure 1). Pectin °VE Calcium Viscosity [mPas] D=125s -1< D=250s -1< D=500s -1< 22,2 - 4 4 5 + 5 mL CaCl₂ 5% 9 7 6 25,3 - 15 12 11 + 5 mL CaCl₂ 5% 17 13 11 28,0 - 31 28 26 + 5 mL CaCl₂ 5% 33 26 24 30,7 - 137 117 102 + 5 mL CaCl₂ 5% 245 170 131 33,3 - 180 153 133 + 5 mL CaCl₂ 5% 190 149 125 Table 2. Viscosities of the experimental preparations of pectin with citrus fiber at 68°C (see Procedure 2). Pectin °VE + AQ Plus Calcium Viscosity [mPas] D=125s -1< D=250s -1< D=500s -1< 28,0 + 0,3% - 43 37 33 + 5 mL CaCl₂ 5% 49 38 33 30,0 + 0,3% - 161 136 118 + 5 mL CaCl₂ 5% 284 205 153 33,3 + 0,3% - 194 167 145 + 5 mL CaCl₂ 5% 224 173 142 Table 3. Viscosities of the experimental mixtures of pectin (28 °VE) with protein at 68°C (see Procedure 3). Pectin °VE + Protein Calcium Viscosity [mPas] D=125s -1< D=250s -1< D=500s -1< 28,0 + 0,1% - 28 25 24 + 5 mL CaCl₂ 5% 29 23 22 28,0 + 1,0 - 22 20 20 + 5 mL CaCl₂ 5% 22 20 20 28,0 + 10% - 14 12 12 + 5 mL CaCl₂ 5% 25 23 21 Table 4. Viscosities of the experimental preparations of pectin (28 °VE), pectin with protein and pectin with protein and citrus fibers at 68°C (see Procedure 4). Pectin °VE + Protein + AQ Plus Calcium Viscosity [mPas] D=125s -1< D=250s -1< D=500s -1< 28,0 + 0% + 0% + 0%- 31 28 26 + 5 mL CaCl₂ 5% 33 26 24 28,0 + 0,1% + 0% - 28 25 24 + 5 mL CaCl₂ 5% 29 23 22 28,0 + 0,1% + 0,3% - 36 32 31 + 5 mL CaCl₂ 5% 45 37 33 Table 5. Determination of the fracture strength of Ca-containing gels of pectin (28.0 °VE). Pectin °VE + Protein + AQ Plus Lüers [HPE 1< ] 28,0 + 0% + 0% 1181 28,0 + 0,1% + 0% 1544 28,0 + 0,1% + 0,3% 1870 1 < Herbstreith pectinometer units (HPE) Table 6. Description of the gels with pectin (see Figs. 3, 4 and 5) Pectin (28.0 °VE) Pectin (30.7 °VE) Pectin (33.3 O< VE) without Ca with Ca without Ca with Ca without Ca with Ca texture not gelled throughout puncture-resistant, very brittle, rough fracture, syneresis softer than with 33.3 °VE, glossy and cloudy, spreadable and smoother than with 33.3 °VE, no syneresis puncture-resistant, very strong, very brittle, dull / rough fracture, no syneresis soft, glossy, spreadable, no syneresis puncture-resistant, very strong, very brittle, smooth / shiny fracture, no syneresis Look fluid good wall separation moderate wall detachment good wall detachment, large air bubbles poor wall detachment good wall detachment, small, finely distributed air bubbles Table 7. Description of gels with pectin and citrus fibers Pectin (28.0 °VE) Pectin (30.7 °VE) Pectin (33.3 O< VE) without Ca with Ca without Ca with Ca without Ca with Ca texture thin liquid Firm and brittle gel, not spreadable, somewhat textured fracture Firm, soft gel; glossy, smooth break; spreadable; good wall release. darker, firmer than with 28.0 °VE, not spreadable, structured and brittle fracture Firm and soft gel (firmer than 30.7 O< VE), shiny and smooth fracture, spreadable (worse than 30.7 ∘VE), good wall release dark and solid (approximately 30.7 O< VE), not spreadable, structured and brittle fracture Look lots of foam matte gel surface, small air bubbles, good wall release, syneresis, lots of foam finely dispersed air bubbles matte gel surface, large air bubbles, good wall release, no syneresis, foam finely dispersed air bubbles Glossier gel surface, small air bubbles, good wall release, no syneresis, foam Table 8. Description of the gels with pectin (28.0 °VE) and hydrolyzed porcine protein 0.1% protein 1.0% protein 10.0% protein without Ca with Ca without Ca with Ca without Ca with Ca texture thin, glossy No syneresis, puncture-resistant, brittle / structured fracture, not paintable thin, shiny, pronounced odor (pork protein) Some syneresis, somewhat softer but puncture-resistant, brittle / structured fracture, not spreadable Thin, glossy, with a distinctive odor (pork protein) Syneresis, soft, not puncture-resistant Look bright, lots of foam bright, lots of foam, good wall release slightly darker, less foam Slightly darker, less foam, good wall release noticeably darker, less foam Significantly darker, less foam, good wall release.

[0072] It is evident that the pectins, both with and without added calcium, exhibit gelling behavior dependent on the degree of esterification. The hot viscosity (68 °C) increases continuously with increasing degree of esterification (Table 1). During cooling, calcium-mediated gelling behavior can be observed. The pectins with 22 °VE and 25 °VE show only slight gelling behavior even with calcium added. Fig. 1 and 2 The pectin with 28 °VE has a low hot viscosity (68 °C) of 20 to 30 mPas, both with and without added calcium. However, the calcium-containing mixture forms a solid gel upon cooling. With increasing degrees of esterification (30.7 °VE, 33.3 °VE), the hot viscosity rises to values ​​exceeding 100 mPas, and even without added calcium, significant solidification occurs upon cooling. Fig. 4 and 5The addition of citrus fibers caused an increase in hot viscosity (see Table 2) and a solidification of the calcium gels (Table 5), but this did not prevent syneresis of the calcium-containing gel. The addition of hydrolyzed porcine protein had only a minor effect on hot viscosity (Table 3), but syneresis of the calcium-containing gel of the 28 °VE pectin was almost completely prevented at a protein content of 0.1%; however, syneresis increased again with increasing protein content (Table 8). The combination of a low protein content (0.1%) with citrus fibers resulted in a firm, yet still elastic, gel for the 28 °VE pectin. Production of an injectable agent for the raw material meat:

[0073] Preparation of a composition for the manufacture of an injectable substance for raw poultry meat: The raw materials according to Table 9 (comparative formulation) or Table 10 (inventive formulation) were weighed and mixed. Table 9. Composition of the comparison formulation (components in wt.%) Comparative formula (carrageenan formula) potato starch 9,1 Maltodextrin (Glucidex IT 19) 38,2 Sodium tripolyphosphate 3,1 Tetrapotassium pyrophosphate 3,1 Dextrose 18,3 Clear broth 0,7 Defoamer 0,2 Anti-caking agent silicic acid (Tixosil 38) 0,1 Flavoring agent (Lucta 13762 A) 0,7 Carrageenan (Ceamgel M 9191) 12,2 Bamboo fibers (Canacel Bamboo 40) 11,2 Carrageenan (hydrocolloid extracted from red algae - Ceamvis 3387) 3,1 sum 100,0 Table 10. Composition of the formulation according to the invention (components in wt.%) Inventive formulation (pectin formulation) potato starch 10,1 Maltodextrin (Glucidex IT 19) 42,5 Sodium tripolyphosphate 3,4 Tetrapotassium pyrophosphate 3,4 Dextrose 20,3 Clear broth 0,8 Defoamer 0,3 Anti-caking agent silicic acid (Sipernat) 0,1 Turkey flavor 1,1 Pectin (Citrus pectin VE 28°) 16,0 Citrus fiber (Herbacel AQ Plus Citrus N01) 1,6 Poultry protein (e.g. Poultry Protein C 80) 0,5 sum 100,0 Preparation of the injection solution for raw poultry meat:

[0074] First, the dry ingredients were mixed, i.e., 17 kg of the composition according to Table 9 or Table 10 with 12 kg of nitrite curing salt each.

[0075] The mixture of dry materials was then incorporated into 90 liters of water and 10 kg of ice to obtain the injection medium. Injection of the injection agent into the raw material meat:

[0076] The injection agent (injection brine) was injected into the raw poultry meat using an injector (Günther, type PI54 / 105, year of manufacture 2015), thereby increasing the total mass of the meat by 20% by weight. Mechanical treatment of the raw material meat:

[0077] After injection of the injection agent, the raw poultry meat was mechanically treated in a tumbler (Günther, GPA 150x, year of manufacture 2009) with the following settings on the tumbler: cycle (20 min work / 10 min break), 4 revolutions / min, 90% vacuum, temperature 2°C. Cooking the raw poultry meat:

[0078] After mechanical treatment, the raw poultry meat was shaped and cooked in stages in a cooking cabinet (smoke and cooking unit ASR 1295 EL / WA, built in 2008): Stage 1: Cook at 60°C to a meat core temperature of 55°C. Stage 2: Cook at 65°C to a meat core temperature of 60°C. Stage 3: Cook at 75°C to a meat core temperature of 70°C (final temperature). Stage 4: Evacuate the cooked meat for 2 minutes. Stage 5: Shower the cooked meat for 20 minutes.

[0079] The meat molds were then refrigerated for 24 hours and subsequently demolded. Comparison of the sensory properties of cooked cured poultry products:

[0080] The sensory properties were tested by a panel of 6 people. The cooked cured poultry produced using the comparison recipe (Table 9) had a rubbery bite, whereas the cooked cured poultry produced using the inventive recipe (Table 10) had a very balanced, natural bite.

[0081] The poultry cooked cured meat produced with the inventive recipe also had a more aromatic taste due to its more pleasant mouthfeel than the poultry cooked cured meat produced with the comparison recipe. They show

[0082] Fig. 1 : Gelling behavior of pectin with °VE 22.2. Left without added calcium, right with added calcium.

[0083] Fig. 2 : Gelling behavior of pectin with °VE 25.3. Left without added calcium, right with added calcium.

[0084] Fig. 3 : Gelling behavior of pectin with °VE 28.0. Left: without added calcium, right: with added calcium.

[0085] Fig. 4 : Gelling behavior of pectin with °VE 30.7. Left without added calcium, right with added calcium.

[0086] Fig. 5 : Gelling behavior of pectin with °VE 33.3. Left without added calcium, right with added calcium.

Claims

1. Composition for producing an injection agent for raw material meat, comprising: - Isolated low-esterified soluble pectin; and - plant fibres, wherein the plant fibre has a water-soluble pectin content of more than 2% by weight and less than 10% by weight; wherein the composition contains 5 to 50% by weight of isolated low-esterified soluble pectin; and wherein the composition contains from 0.5 to 20% by weight of plant fibre.

2. Composition according to claim 1, wherein the isolated low-esterified soluble pectin has an esterification degree between 20 and 40 °VE, preferably between 24 and 32 °VE, more preferably the esterification degree is between 25 and 29 °VE.

3. Composition according to claim 1 or 2, wherein the plant fibre is selected from the group consisting of sugar beet fibre, quince fibre, chicory root fibre, carrot fibre, pea fibre, pear fibre, quince fibre, grape fibre, guava fibre, pineapple fibre, apple fibre and citrus fibre, wherein citrus fibre is preferred.

4. Composition according to one of the preceding claims, wherein the composition contains 10 to 30% by weight of isolated low-esterified soluble pectin, preferably 12 to 16% by weight.

5. Composition according to one of the preceding claims, wherein the composition contains 1 to 10% by weight of plant fibres, preferably 1.5 to 5% by weight.

6. Composition according to one of the preceding claims, wherein the composition contains protein.

7. Composition according to claim 6, wherein the composition contains 0.1 to 5 wt% protein, preferably 0.2 to 3.0 wt%, more preferably 0.4 to 1.5 wt%.

8. Composition according to one of claims 6 or 7, wherein the protein is an animal protein, preferably a pig and / or poultry protein, more preferably a hydrolysed pig and / or poultry protein.

9. Composition according to one of the preceding claims, wherein the composition contains phosphate and / or citrate.

10. Composition according to claim 9, wherein the composition contains 1 to 12 wt% phosphate, preferably 2 to 8 wt%, more preferably 4 to 7 wt%.

11. Composition according to one of claims 9 or 10, wherein the composition contains 10 to 35 wt% citrate, preferably 15 to 30 wt%, more preferably 20 to 25 wt%.

12. Composition according to one of the preceding claims, wherein the galacturonic acid building blocks of the isolated low-esterified soluble pectin are partially esterified with methanol.

13. Composition according to one of the preceding claims, wherein the pectin contains apple pectin and / or citrus peel pectin and / or beet pulp pectin, preferably the pectin consists of apple pectin and / or citrus peel pectin and / or beet pulp pectin.

14. Composition according to one of the preceding claims, wherein the composition is in powder form.

15. Method for refining raw meat material, comprising the following steps: a.) mixing the composition according to one of claims 1 to 14 with an aqueous solvent and nitrite curing salt, and optionally with phosphate and / or citrate, to obtain an injection agent; b.) injecting the injection agent obtained in step a.) into the raw meat material.

16. Method according to claim 15, wherein the injection agent obtained in step a.) has a proportion of 5 to 20 wt.%, preferably 10 to 15 wt.%, in the composition.

17. Method according to one of claims 15 or 16, wherein the injection in step b) increases the total mass of the raw meat material by 5 to 100%, preferably by 10 to 40%, more preferably by 15 to 25%.

18. Use of a composition according to one of claims 1 to 14 for the production of a cooked cured product.

19. Use according to claim 18, wherein the composition is used in an injection agent for the raw meat material.

20. Cooked cured product containing a composition according to one of claims 1 to 14.

21. Cooked cured meat product according to claim 20, wherein the cooked cured meat product is selected from the group consisting of cooked ham, cooked shoulder ham, smoked pork loin, smoked pork belly, baked ham and poultry ham, cured tongue, roast cold cuts, cooked bacon, cured beef brisket or cured pork knuckle.