Emulsion oder Gel als Zusatz in auf zerkleinerten Rohmassen wie Wurstbraetmassen oder Hackfleischmassen basierenden Nahrungsmitteln

(A1) Die vorliegende Erfindung betrifft eine Emulsion (1) als fertiger Zusatz in auf zerkleinerten Rohmassen wie Wurstbraetmassen oder Hackfleischmassen basierenden Nahrungsmitteln, beinhaltend: a) eine aeussere Wasserphase (2), welche wenigstens ein in Wasser geloestes wasserloesliches Antioxidans enthaelt; b) eine innere Fett- oder Oelphase (4), welche mit wenigstens einem fett- oder oelloeslichen Antioxidans versehene Oeltroepfchen (6) aus Pflanzenoel beinhaltet, wobei die Pflanzenoeltroepfchen (6) jeweils von einer Huelle (10) aus Pflanzenprotein umgeben sind.

DE 102009023481 A1 UPAB: 20101221 NOVELTY - Emulsion (1) comprises: (a) an external aqueous phase (2), which contains at least one water-soluble antioxidant dissolved in water; and (b) an internal fat- or oil phase (4), which includes plant oil droplets (6) provided with at least one fat- or oil-soluble antioxidant, where each plant oil droplets are surrounded by a shell of a plant protein (10). DETAILED DESCRIPTION - INDEPENDENT CLAIMS are also included for: (1) a gel comprising a finely dispersed system of denatured plant protein, at least one water-soluble antioxidant provided in water, and at least one fat-or oil-soluble antioxidant, which is provided and bound with plant oil droplets; (2) producing the emulsion, comprising: (i) dissolving at least one water-soluble antioxidant in water to form an aqueous solution containing at least one water-soluble antioxidant, (ii) introducing at least one plant protein in the obtained solution of the step (i) to form a homogeneous aqueous solution containing at least one water-soluble antioxidant and at least one plant protein, and, in time, in parallel with or after the steps (i) and (ii), (iii) introducing at least one fat- or oil-soluble antioxidant in plant oil to form a mixture of plant oil and fat- or oil-soluble antioxidant, (iv) dosing the obtained mixture of the step (iii) in the aqueous solution of the step (ii), and (v) homogenizing the mixture of the step (iii) on one hand, and the aqueous solution of the step (ii) on the other hand to form the emulsion; (3) producing the gel, comprising heating the emulsion obtained by the above method at 40-85 degrees C for over a period of 15-240 minutes; and (4) use of the emulsion or the gel as a separate ingredient or an additive for producing chopped raw mass including sausage meat mass or minced meat mass based food products for humans and/or animals. USE - The emulsion or the gel is useful as a separate ingredient or an additive for producing chopped raw mass including sausage meat mass or minced meat mass based food products for humans and/or animals (claimed). The emulsion is useful for producing the gel. The emulsion or the gel is useful for producing minced meat mass based food products including hamburgers, meatballs, minced meat sausages, pasta fillings or pastry. ADVANTAGE - The emulsion or the gel: improves texture of the food in terms of bite strength, consistency, water holding capacity and juiciness; lowers the tendency of the food containing fish to form a typical fish taste and odor since W-3-fatty acid ester is resistant to oxidation, and the emulsion or the gel contains the fat- or oil-soluble antioxidant in the oil droplets; and enhances the taste of herbs and spices used in the meat.