Oil-Broth Emulsion for Stable Meat Product Incorporation
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Solution Overview
Problem
Existing methods for preparing meat-based products with edible oils face challenges in stable oil incorporation and maintaining organoleptic properties, often requiring processing aids and high emulsifying temperatures that can affect the quality of the final products.
Innovation Solution
A novel oil composition comprising edible oil and broth, mixed in a specific ratio and under mild conditions, which allows for stable incorporation into meat-based products without processing aids and preserves the nutritional and organoleptic qualities of the oil.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If pure untreated oil is directly introduced into meat-based products, then the oil incorporation is simple, but the oil exudation occurs and stable incorporation cannot be guaranteed
Solution Approach 1:
The patent uses broth as an intermediary substance to mediate between the oil and the meat matrix. The broth contains proteins and other components that act as natural emulsifiers, allowing the oil to be stably incorporated without requiring additional processing aids. The oil is first mixed with broth to form an oil-broth composition, which then incorporates into the meat-based products, preventing oil exudation while maintaining manufacturing simplicity.
2Reliability
If pre-emulsification process is used with high temperature (80-120 °C), then the oil can be incorporated into meat-based products, but the organoleptic properties of the meat-based products are affected
Solution Approach 1:
The patent changes the temperature parameter from the conventional high temperature range (80-120 °C) to a lower temperature range (20-40 °C, preferably 25-35 °C). This parameter change allows the oil-broth composition to be incorporated into the meat-based products without subjecting them to high heat that would degrade organoleptic properties, while still achieving stable oil incorporation through the natural emulsifying components in the broth.
3Reliability
If processing aids such as soya protein and milk proteins are used, then oil exudation can be avoided, but the product complexity and cost increase
Solution Approach 1:
The patent employs the self-service principle by utilizing the natural components already present in the broth (proteins, peptides, and other biomolecules) to perform the emulsifying function. Instead of adding external processing aids like soya protein or milk proteins, the broth itself provides the necessary emulsifying agents, thereby avoiding additional ingredients and simplifying the product composition while maintaining oil incorporation stability.
4Quantity of substance
If high quantity of oil is incorporated directly into meat-based products, then the nutritional value is improved, but the oil separates and exudes from the product
Solution Approach 1:
The broth acts as an intermediary carrier that enables high quantities of oil to be incorporated into the meat-based products while maintaining stable distribution. The oil-broth composition allows oil to be dispersed throughout the product matrix through the emulsifying properties of broth components, preventing separation and exudation even at high oil concentrations (e.g., 10-30% or more of the final product weight).
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the stable incorporation of edible oils into various meat-based products without oil exudation, maintaining the oil's nutritional and organoleptic properties, and can be used as a substitute or additional fat source in meat products.
Implementation Method 1
the oil used for the preparation of the meat-based products is firstly subjected to a pre-ernulsification process where it is pre-emulsifed with water and emulsifying agents
Data Source
Figure 1
AI summary
The present invention relates to an oil composition, comprising oil and broth, a method for its preparation, and its use for the preparation of oil containing meat-based products as well as oil containing emulsion-type foodstuff products. Moreover, the present invention relates to a method for the production of oil containing meat-based products using said oil composition and to the oil containing meat-based products resulting therefrom.