BR112018005819A2 - soluções de salmoura, e, método para tratamento de carne. - Google Patents

soluções de salmoura, e, método para tratamento de carne.

Info

Publication number
BR112018005819A2
BR112018005819A2 BR112018005819A BR112018005819A BR112018005819A2 BR 112018005819 A2 BR112018005819 A2 BR 112018005819A2 BR 112018005819 A BR112018005819 A BR 112018005819A BR 112018005819 A BR112018005819 A BR 112018005819A BR 112018005819 A2 BR112018005819 A2 BR 112018005819A2
Authority
BR
Brazil
Prior art keywords
amount
brine solution
weight
meat
brine solutions
Prior art date
Application number
BR112018005819A
Other languages
English (en)
Inventor
Deo Puspendu
Original Assignee
Dow Global Technologies Llc
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 Dow Global Technologies Llc filed Critical Dow Global Technologies Llc
Publication of BR112018005819A2 publication Critical patent/BR112018005819A2/pt

Links

Classifications

    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Compositions Of Macromolecular Compounds (AREA)

Abstract

é fornecida uma solução de salmoura compreendendo (a) água (b) sais compreendendo (i) cloreto de sódio e (ii) um ou mais sais fosfato, (c) uma ou mais metil celulose, uma ou mais hidroxipropil metilcelulose, ou uma mistura das mesmas, e (d) uma ou mais carboximetil celulose, em que (b) está presente numa quantidade de 3% a 20% em peso com base no peso da solução de salmoura, em que (c) e (d) estão presentes em quantidades tais que a quantidade de (c) mais a quantidade de (d) seja de 0,2% a 5% com base no peso da solução de salmoura, em que a quantidade de (d) é de 15% a 30% em peso com base na soma dos pesos de (c) e (d). é também fornecido um método para o tratamento de carne que compreende trazer a referida carne em contato com uma tal solução de salmoura.
BR112018005819A 2015-10-01 2016-09-27 soluções de salmoura, e, método para tratamento de carne. BR112018005819A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201562235735P 2015-10-01 2015-10-01
PCT/US2016/053888 WO2017058750A1 (en) 2015-10-01 2016-09-27 Brine solutions

Publications (1)

Publication Number Publication Date
BR112018005819A2 true BR112018005819A2 (pt) 2018-10-16

Family

ID=57121544

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018005819A BR112018005819A2 (pt) 2015-10-01 2016-09-27 soluções de salmoura, e, método para tratamento de carne.

Country Status (7)

Country Link
US (1) US20180279659A1 (pt)
EP (1) EP3355718A1 (pt)
JP (1) JP2018531302A (pt)
KR (1) KR20180059469A (pt)
CN (1) CN108135234A (pt)
BR (1) BR112018005819A2 (pt)
WO (1) WO2017058750A1 (pt)

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2887382A (en) * 1957-01-11 1959-05-19 Eugene J Rivoche Method of preparing food products
US3073705A (en) * 1960-11-09 1963-01-15 Rivark Res And Dev Corp Process for the preparation of smoked meat products
US3147122A (en) * 1961-09-28 1964-09-01 Pfizer & Co C Process for improving the texture of meat by aqueous injection containing cellulose gum
US4406831A (en) * 1981-04-29 1983-09-27 Amraf Limited Meat protein product and process
AU722184B2 (en) * 1996-10-21 2000-07-27 Asahi Kasei Kabushiki Kaisha Stabilizer for meat products and meat product composition
UA82316C2 (uk) * 2001-10-09 2008-04-10 Акцо Нобель Н.В. Спосіб одержання оброблених м'ясопродуктів
US20040037930A1 (en) * 2002-08-20 2004-02-26 Rhodia Inc. Process and composition for treating PSE meat or meat with reduced functionalities
CA2645323A1 (en) * 2006-03-16 2007-09-27 Matthew Gardner Meat brines
US20080317915A1 (en) * 2007-04-18 2008-12-25 Red Arrow Products Co., Llc. Casings for Foodstuffs
MX2010005948A (es) * 2007-11-29 2010-06-17 Monsanto Technology Llc Productos carnicos con niveles incrementados de acidos grasos beneficiosos.
JP2011087490A (ja) * 2009-10-21 2011-05-06 Shin-Etsu Chemical Co Ltd 食肉添加剤、ピックル液及び食肉加工品
CN103549484A (zh) * 2013-10-30 2014-02-05 冯彩平 一种用于腌制肉制品的腌制剂及腌制腊肉的方法
CN103976380B (zh) * 2014-05-09 2016-02-10 快乐蜂食品（安徽）有限公司 一种熘制快餐肉制品的加工方法
CN105831611A (zh) * 2016-04-26 2016-08-10 江凯 改良低温肉制品组合物

Also Published As

Publication number Publication date
EP3355718A1 (en) 2018-08-08
US20180279659A1 (en) 2018-10-04
WO2017058750A1 (en) 2017-04-06
JP2018531302A (ja) 2018-10-25
KR20180059469A (ko) 2018-06-04
CN108135234A (zh) 2018-06-08

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Legal Events

Date Code Title Description
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]