CA2053777C - Process for the preparation of a flavoured dried meat - Google Patents
Process for the preparation of a flavoured dried meatInfo
- Publication number
- CA2053777C CA2053777C CA002053777A CA2053777A CA2053777C CA 2053777 C CA2053777 C CA 2053777C CA 002053777 A CA002053777 A CA 002053777A CA 2053777 A CA2053777 A CA 2053777A CA 2053777 C CA2053777 C CA 2053777C
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- Prior art keywords
- meat
- mixture
- parts
- weight
- flavoured
- 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.)
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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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
To prepare a flavoured meat, a reducing sugar and a sulfur-containing substance are mixed, the mixture is partly reacted by heat treatment and the mixture is added to the cooked meat and the product obtained is dried.
Description
~C53777 This invention relates to a process for the prepara-tion of a flavoured dried meat which may be used in partic-ular in rapidly reconstituted foods.
It is known, for example from FR-PS 1 538 975, that a dehydrated precooked meat capable of being rapidly recon-stituted can be prepared by cooking of the meat, mixing with a salt and sodium glutamate, dehydration and coating of the dehydrated meat with a fat. However, the meat taste of the reconstituted product is not very pronounced. The meat taste can be strengthened by addition to the meat of a flavouring agent obtained, for example, by thermal reaction of an amino acid with a reducing sugar and a fat.
However, the product thus obtained does not have a charac-teristic meat taste and does not keep for very long.
The problem addressed by the present invention was to provide a process for the preparation of a flavoured meat in dried form which would have good organoleptic properties and a pronounced meat taste and which would keep for long periods.
To this end, the process according to the invention for the preparation of a dried flavoured meat is charac-terized in that a meat is cooked, the juice and the fat are separated from the meat, a mixture containing 7 to 15 parts by weight reducing sugar and 1 to 7 parts by weight of at least one sulfur-containing substance is prepared, the mixture is partly reacted by heat treatment, 1 to 3 parts of the heat-treated mixture are added to 10 parts cooked meat and the flavoured meat obtained is dried.
The process according to the invention is distin-guished in particular by the fact that the thermal reaction is carried out in two steps. The reaction is initiated during the heat treatment of the mixture containing the reducing sugar and the sulfur-containing substance and brings about partial development of the aromas from the mixture. The partial reaction is completed during drying of the flavoured meat in the course of which the aromas penetrate into the meat and become attached to the fibres, possibly reacting with the constituents of the meat. The dried flavoured meat obtained has a pronounced and charac-teristic meat taste which it retains for a long time.
One advantage of the process according to the inven-tion is that it enables the aromas to be fully developed and effectively attached by a milder heat treatment than those normally applied. Another advantage of the process is that the taste of the flavoured meat can be varied by varying the proportions of the various constituents. A
further advantage is that a characteristic meat taste can be obtained without the use of meat juice.
The process according to the invention can be carried out semi-continuously or continuously.
Any type of meat, for example beef or poultry, may be used to carry out the process according to the invention.
Before cooking, the meat may have been completely or partly freed from bones and skin. The meat may also have been cut up, for example into 1 to 10 kg pieces, to allow more rapid cooking.
The meat may be cooked for 40 to 120 minutes at a temperature of 95 to 140C under a pressure of 1.3 to 1.8 bar. In one particular embodiment of the process according to the invention, poultry meat is cooked for 40 to 60 minutes or beef for 90 to 110 minutes at a temperature of 120 to 125C and under a pressure of 1.6 to 1.7 bar.
Water, citric acid and an antioxidant composition may be added to the meat before cooking. The antioxidant composition may be, for example, a composition containing 1.5 to 2% by weight of an antioxidant such as, for example, propylene glycol, propyl or octyl gallate, butylhydroxy-anisole or a mixture thereof, 7.5 to 8% poultry fat and 90 to 91~ concentrated meat juice having a dry matter content of 38 to 40~. In one particular embodiment of the process 3 ~C53777 according to the invention, 15 to 20 parts by weight water, 0.01 to 0.03 part by weight citric acid and 0.02 to 0.05 part by weight of the above-mentioned antioxidant composi-tion are added before cooking to 100 parts by weight poultry meat. In another particular embodiment of the process according to the invention, 20 to 25 parts by weight water, 0.01 to 0.02 part by weight citric acid and 0.05 to 0.08 part by weight of the above-mentioned anti-oxidant composition are added before cooking to 100 parts by weight beef.
A cooked meat is thus obtained from which the cooking juice and the fat which it contains are removed, for example by draining. The cooked meat may then be complete-ly deboned and cut into small pieces.
In the process according to the invention, a mixture containing 7 to 15 parts by weight reducing sugar and 1 to 7 parts by weight of at least one sulfur-containing sub-stance is prepared. The reducing sugar may be, for ex-ample, a monosaccharide and, more particularly, a pentose, such as xylose or arabinose, or a hexose, such as glucose, or a galacturonic acid or a mixture of these compounds.
The sulfur-containing substance may be, for example, cysteine, cystine, methionine or thiamine or a mixture of various sulfur-containing substances.
The mixture may also contain 0 to 12 parts by weight sodium glutamate, 0 to 2 parts by weight inosine monophos-phate and 0 to 1 part by weight vegetable fats. The mixture may additionally contain 0 to 20 parts by weight sodium chloride. Water is added to the mixture formed to obtain a dry matter content of 70 to 85% by weight.
The mixture may be worked, for example for 10 to 15 minutes, with a stirrer rotating at 100 to 120 revolutions per minute to give it a homogeneous pasty texture.
The mixture is partly reacted by heat treatment, preferably at a temperature of 93 to 99C, for 40 to 240 minutes.
The heat treatment may be carried out under reflux so that the water present in the mixture does not evaporate.
The mixture may be worked, for example with a stirrer rotating at 80 to 100 revolutions per minute, during all or part of the heat treatment to homogenize its texture and to ensure the correct transfer of heat, i.e. a uniform reac-tion, throughout its mass.
After the heat treatment, the mixture may be rapidly cooled to stop the reaction and to obtain a mixture having a temperature of 60 to 70C after 5 to 10 minutes.
A salt, such as sodium chloride, may then be added to the heat-treated mixture to obtain a paste-like mixture which is easier to handle. The salt may be added in a quantity of 0 to 2.5 parts by weight per 10 parts by weight of treated mixture, after which the salt-containing mixture may be worked for 5 to 15 minutes at 60 to 70C to obtain a homogeneous mixture. The mixture thus formed is added to the cooked meat cut into small pieces, preferably in a quantity of 1 to 3 parts by weight mixture to 10 parts by weight cooked meat. The flavoured meat obtained may be worked with a stirrer to obtain a homogeneous product. The flavoured meat thus obtained is then dried, for example for 4 to 8 hours at 65 to 80C under a pressure of 10 to 30 mbar, to a dry matter content of 96 to 99% by weight.
The invention is illustrated in more detail in the following Examples in which parts and percentages are by weight.
Example 1 An antioxidant composition containing 132 g propylene glycol, 40 g butylhydroxyanisole, 20 g propyl gallate, 8 g citric acid, 800 g poultry fat and 9 kg meat juice concen-trated to 40% by weight dry matter is prepared.
100 kg deboned beef in the form of 25 kg pieces, 20 5 ;~C53777 litres water, 10 g citric acid and 50 g antioxidant compo-sition are introduced into an autoclave. The meat is cooked for 100 minutes at a temperature of approximately 120C under a pressure of 1.7 bar.
After cooking, the juice and the fat are separated from the cooked meat by draining.
58.3 kg cooked meat are obtained. It is cut into pieces and put to one side.
A mixture containing 1.7 kg glucose, 0.27 kg cysteine, 0.81 kg xylose, 2.1 kg sodium chloride, 1.8 kg sodium glu-tamate, 0.16 kg inosine monophosphate and 0.08 kg vegetable fat is prepared in a double-jacketed tank, approximately 1.5 litres water being added to obtain a dry matter content of 82%. The mixture is worked for 10 minutes with a stirrer rotating at 100 revolutions per minute, after which the mixture is heated with continued stirring by introduc-tion of steam into the double jacket. The mixture is left to react for 1 hour at a temperature of 97 to 98C. The mixture is then cooled to a temperature of approximately 65C by introduction of cold water into the double jacket.
1.5 kg sodium chloride are added to the mixture thus obtained, the salt-containing mixture is worked for 10 minutes at 65C and 9.9 kg heat-treated mixture having a dry matter content of 85% are obtained.
A flavoured meat to be dried containing 50 kg cooked beef, 7.0 kg treated mixture, 1.5 kg egg white and 0.3 kg antioxidant composition is then prepared. The meat is worked for 20 minutes using a stirrer rotating at 50 revolutions per minute to obtain a homogeneous product.
The flavoured meat is then dried in an oven for 6 hours under reduced pressure (15 mbar) at approximately 70C to a dry matter content of approximately 98% by weight and a water activity of 0.2. The dried flavoured meat is then ground to a particle size of approximately 2 mm.
26 kg dehydrated flavoured meat having a characteris-tic taste of beef are obtained.
Example 2 150 kg poultry meat in the form of whole chickens each weighing approximately 1 kg, 25 litres water, 15 g citric acid and 30 g of an antioxidant composition prepared as in Example 1 are introduced into an autoclave.
The meat is cooked for 40 minutes at a temperature of approximately 120C under a pressure of 1.7 bar.
10After cooking, the juice and the fat are separated from the cooked meat, the meat is completely deboned and is then cut into small pieces. 68.5 kg deboned meat are obtained.
A mixture containing 1.6 kg glucose, 1.3 kg cysteine, 150.25 kg xylose, 1.9 kg sodium chloride, 1.6 kg sodium glutamate, 0.15 kg inosine monophosphate, 0.08 kg vegetable fats and approximately 1.5 litres water is prepared; it has a dry matter content of 82% by weight.
The mixture is worked for 10 minutes at 100 r.p.m. and then heated with continued stirring to 97-99C. The mixture is left to react for 1 hour at that temperature and is then cooled to 65C.
1.5 kg sodium chloride is added to the mixture thus obtained, the salt-containing mixture is worked for 10 minutes at 65C and 9.8 kg heat-treated mixture having a dry matter content of 85% are obtained.
A flavoured meat to be dried containing 50 kg cooked and cut poultry meat, 7.0 kg treated mixture, 0.5 kg egg white and 0.3 kg anti-oxidant composition is prepared. The meat obtained is worked at 50 revolutions per minute for 20 minutes and is then dried for 6 hours at 70C under a pressure of 15 mbar to reach a dry matter content of 98%
by weight and a water activity of 0.2.
The flavoured meat is then ground into granules approximately 2 mm in size. 25 kg dehydrated flavoured 7 2~5;~'f 7'7 meat having a characteristic taste of poultry is obtained.
Example 3 The flavoured meats prepared in accordance with Examples 1 and 2 are stored at various temperatures for 24 months. During this time, samples of flavoured meat are taken and reconstituted for consumption by immersion in a stock for 5 minutes at 95 to 100C.
The reconstituted samples are tasted and their organo-leptic characteristics are marked on a scale of 1 to 9 asa function of the storage temperature and storage time, a mark of 9 representing a meat having good organoleptic qualities and a pronounced meat taste and a mark of 5 representing the limit below which the meat is no longer organoleptically edible.
The results obtained for the flavoured beef prepared in accordance with Example 1 are set out in Table 1 while those obtained for the flavoured poultry meat prepared in accordance with Example 2 are set out in Table 2.
Storage temp. Storage time (months) Appearance 4C 9 9 9 9 9 9 9 9 and colour 20C 9 9 9 9 9 9 9 9 30C 9 9 9 9 9 9 8.5 8 Odour 4C 9 9 9 9 9 9 9 9 20C 9 8.5 8.5 8.5 8.5 8 8 7.5 25C 9 8.5 8.5 8 8 7.5 7.5 7 30C 8.5 8 8 8 7 7 7 6 Taste and 4C 9 9 9 9 9 9 9 9 quality 20C 9 8.5 8.5 8.5 8.5 8 8 7.5 25C 8.5 8 8 8 8 7.5 7.5 6.5 30C 8 7.5 7.5 7.5 7 7 7 5.5 onsistency: consistency remains constant at a value of 9, irrespec-tive of the storage temperature and storage time Storage temp. Storage time (months) Appearance 4C 9 9 9 9 9 9 9 9 and colour20C 9 9 9 9 9 9 9 9 25C 9 9 9 9 9 9 9 g Odour 4C 9 9 9 9 9 9 9 9 20C 9 8.5 8.5 8.5 8 8 8 7.5 25C 9 8.5 8 8 7.5 7 7 6.5 30C 8.5 8 8 7.5 6.5 6 6 5.5 Taste and 4C 9 9 9 9 9 9 9 9 quality 20C 9 8.5 8.5 8 7.5 7 7 6.5 25C 8.5 8 8 7.5 7 6 6 5.5 30C 8 7 7 6.5 5.5 5 5 4.5 onsistency: consistency remains constant at a value of 9, irrespec-tive of the storage temperature and storage time
It is known, for example from FR-PS 1 538 975, that a dehydrated precooked meat capable of being rapidly recon-stituted can be prepared by cooking of the meat, mixing with a salt and sodium glutamate, dehydration and coating of the dehydrated meat with a fat. However, the meat taste of the reconstituted product is not very pronounced. The meat taste can be strengthened by addition to the meat of a flavouring agent obtained, for example, by thermal reaction of an amino acid with a reducing sugar and a fat.
However, the product thus obtained does not have a charac-teristic meat taste and does not keep for very long.
The problem addressed by the present invention was to provide a process for the preparation of a flavoured meat in dried form which would have good organoleptic properties and a pronounced meat taste and which would keep for long periods.
To this end, the process according to the invention for the preparation of a dried flavoured meat is charac-terized in that a meat is cooked, the juice and the fat are separated from the meat, a mixture containing 7 to 15 parts by weight reducing sugar and 1 to 7 parts by weight of at least one sulfur-containing substance is prepared, the mixture is partly reacted by heat treatment, 1 to 3 parts of the heat-treated mixture are added to 10 parts cooked meat and the flavoured meat obtained is dried.
The process according to the invention is distin-guished in particular by the fact that the thermal reaction is carried out in two steps. The reaction is initiated during the heat treatment of the mixture containing the reducing sugar and the sulfur-containing substance and brings about partial development of the aromas from the mixture. The partial reaction is completed during drying of the flavoured meat in the course of which the aromas penetrate into the meat and become attached to the fibres, possibly reacting with the constituents of the meat. The dried flavoured meat obtained has a pronounced and charac-teristic meat taste which it retains for a long time.
One advantage of the process according to the inven-tion is that it enables the aromas to be fully developed and effectively attached by a milder heat treatment than those normally applied. Another advantage of the process is that the taste of the flavoured meat can be varied by varying the proportions of the various constituents. A
further advantage is that a characteristic meat taste can be obtained without the use of meat juice.
The process according to the invention can be carried out semi-continuously or continuously.
Any type of meat, for example beef or poultry, may be used to carry out the process according to the invention.
Before cooking, the meat may have been completely or partly freed from bones and skin. The meat may also have been cut up, for example into 1 to 10 kg pieces, to allow more rapid cooking.
The meat may be cooked for 40 to 120 minutes at a temperature of 95 to 140C under a pressure of 1.3 to 1.8 bar. In one particular embodiment of the process according to the invention, poultry meat is cooked for 40 to 60 minutes or beef for 90 to 110 minutes at a temperature of 120 to 125C and under a pressure of 1.6 to 1.7 bar.
Water, citric acid and an antioxidant composition may be added to the meat before cooking. The antioxidant composition may be, for example, a composition containing 1.5 to 2% by weight of an antioxidant such as, for example, propylene glycol, propyl or octyl gallate, butylhydroxy-anisole or a mixture thereof, 7.5 to 8% poultry fat and 90 to 91~ concentrated meat juice having a dry matter content of 38 to 40~. In one particular embodiment of the process 3 ~C53777 according to the invention, 15 to 20 parts by weight water, 0.01 to 0.03 part by weight citric acid and 0.02 to 0.05 part by weight of the above-mentioned antioxidant composi-tion are added before cooking to 100 parts by weight poultry meat. In another particular embodiment of the process according to the invention, 20 to 25 parts by weight water, 0.01 to 0.02 part by weight citric acid and 0.05 to 0.08 part by weight of the above-mentioned anti-oxidant composition are added before cooking to 100 parts by weight beef.
A cooked meat is thus obtained from which the cooking juice and the fat which it contains are removed, for example by draining. The cooked meat may then be complete-ly deboned and cut into small pieces.
In the process according to the invention, a mixture containing 7 to 15 parts by weight reducing sugar and 1 to 7 parts by weight of at least one sulfur-containing sub-stance is prepared. The reducing sugar may be, for ex-ample, a monosaccharide and, more particularly, a pentose, such as xylose or arabinose, or a hexose, such as glucose, or a galacturonic acid or a mixture of these compounds.
The sulfur-containing substance may be, for example, cysteine, cystine, methionine or thiamine or a mixture of various sulfur-containing substances.
The mixture may also contain 0 to 12 parts by weight sodium glutamate, 0 to 2 parts by weight inosine monophos-phate and 0 to 1 part by weight vegetable fats. The mixture may additionally contain 0 to 20 parts by weight sodium chloride. Water is added to the mixture formed to obtain a dry matter content of 70 to 85% by weight.
The mixture may be worked, for example for 10 to 15 minutes, with a stirrer rotating at 100 to 120 revolutions per minute to give it a homogeneous pasty texture.
The mixture is partly reacted by heat treatment, preferably at a temperature of 93 to 99C, for 40 to 240 minutes.
The heat treatment may be carried out under reflux so that the water present in the mixture does not evaporate.
The mixture may be worked, for example with a stirrer rotating at 80 to 100 revolutions per minute, during all or part of the heat treatment to homogenize its texture and to ensure the correct transfer of heat, i.e. a uniform reac-tion, throughout its mass.
After the heat treatment, the mixture may be rapidly cooled to stop the reaction and to obtain a mixture having a temperature of 60 to 70C after 5 to 10 minutes.
A salt, such as sodium chloride, may then be added to the heat-treated mixture to obtain a paste-like mixture which is easier to handle. The salt may be added in a quantity of 0 to 2.5 parts by weight per 10 parts by weight of treated mixture, after which the salt-containing mixture may be worked for 5 to 15 minutes at 60 to 70C to obtain a homogeneous mixture. The mixture thus formed is added to the cooked meat cut into small pieces, preferably in a quantity of 1 to 3 parts by weight mixture to 10 parts by weight cooked meat. The flavoured meat obtained may be worked with a stirrer to obtain a homogeneous product. The flavoured meat thus obtained is then dried, for example for 4 to 8 hours at 65 to 80C under a pressure of 10 to 30 mbar, to a dry matter content of 96 to 99% by weight.
The invention is illustrated in more detail in the following Examples in which parts and percentages are by weight.
Example 1 An antioxidant composition containing 132 g propylene glycol, 40 g butylhydroxyanisole, 20 g propyl gallate, 8 g citric acid, 800 g poultry fat and 9 kg meat juice concen-trated to 40% by weight dry matter is prepared.
100 kg deboned beef in the form of 25 kg pieces, 20 5 ;~C53777 litres water, 10 g citric acid and 50 g antioxidant compo-sition are introduced into an autoclave. The meat is cooked for 100 minutes at a temperature of approximately 120C under a pressure of 1.7 bar.
After cooking, the juice and the fat are separated from the cooked meat by draining.
58.3 kg cooked meat are obtained. It is cut into pieces and put to one side.
A mixture containing 1.7 kg glucose, 0.27 kg cysteine, 0.81 kg xylose, 2.1 kg sodium chloride, 1.8 kg sodium glu-tamate, 0.16 kg inosine monophosphate and 0.08 kg vegetable fat is prepared in a double-jacketed tank, approximately 1.5 litres water being added to obtain a dry matter content of 82%. The mixture is worked for 10 minutes with a stirrer rotating at 100 revolutions per minute, after which the mixture is heated with continued stirring by introduc-tion of steam into the double jacket. The mixture is left to react for 1 hour at a temperature of 97 to 98C. The mixture is then cooled to a temperature of approximately 65C by introduction of cold water into the double jacket.
1.5 kg sodium chloride are added to the mixture thus obtained, the salt-containing mixture is worked for 10 minutes at 65C and 9.9 kg heat-treated mixture having a dry matter content of 85% are obtained.
A flavoured meat to be dried containing 50 kg cooked beef, 7.0 kg treated mixture, 1.5 kg egg white and 0.3 kg antioxidant composition is then prepared. The meat is worked for 20 minutes using a stirrer rotating at 50 revolutions per minute to obtain a homogeneous product.
The flavoured meat is then dried in an oven for 6 hours under reduced pressure (15 mbar) at approximately 70C to a dry matter content of approximately 98% by weight and a water activity of 0.2. The dried flavoured meat is then ground to a particle size of approximately 2 mm.
26 kg dehydrated flavoured meat having a characteris-tic taste of beef are obtained.
Example 2 150 kg poultry meat in the form of whole chickens each weighing approximately 1 kg, 25 litres water, 15 g citric acid and 30 g of an antioxidant composition prepared as in Example 1 are introduced into an autoclave.
The meat is cooked for 40 minutes at a temperature of approximately 120C under a pressure of 1.7 bar.
10After cooking, the juice and the fat are separated from the cooked meat, the meat is completely deboned and is then cut into small pieces. 68.5 kg deboned meat are obtained.
A mixture containing 1.6 kg glucose, 1.3 kg cysteine, 150.25 kg xylose, 1.9 kg sodium chloride, 1.6 kg sodium glutamate, 0.15 kg inosine monophosphate, 0.08 kg vegetable fats and approximately 1.5 litres water is prepared; it has a dry matter content of 82% by weight.
The mixture is worked for 10 minutes at 100 r.p.m. and then heated with continued stirring to 97-99C. The mixture is left to react for 1 hour at that temperature and is then cooled to 65C.
1.5 kg sodium chloride is added to the mixture thus obtained, the salt-containing mixture is worked for 10 minutes at 65C and 9.8 kg heat-treated mixture having a dry matter content of 85% are obtained.
A flavoured meat to be dried containing 50 kg cooked and cut poultry meat, 7.0 kg treated mixture, 0.5 kg egg white and 0.3 kg anti-oxidant composition is prepared. The meat obtained is worked at 50 revolutions per minute for 20 minutes and is then dried for 6 hours at 70C under a pressure of 15 mbar to reach a dry matter content of 98%
by weight and a water activity of 0.2.
The flavoured meat is then ground into granules approximately 2 mm in size. 25 kg dehydrated flavoured 7 2~5;~'f 7'7 meat having a characteristic taste of poultry is obtained.
Example 3 The flavoured meats prepared in accordance with Examples 1 and 2 are stored at various temperatures for 24 months. During this time, samples of flavoured meat are taken and reconstituted for consumption by immersion in a stock for 5 minutes at 95 to 100C.
The reconstituted samples are tasted and their organo-leptic characteristics are marked on a scale of 1 to 9 asa function of the storage temperature and storage time, a mark of 9 representing a meat having good organoleptic qualities and a pronounced meat taste and a mark of 5 representing the limit below which the meat is no longer organoleptically edible.
The results obtained for the flavoured beef prepared in accordance with Example 1 are set out in Table 1 while those obtained for the flavoured poultry meat prepared in accordance with Example 2 are set out in Table 2.
Storage temp. Storage time (months) Appearance 4C 9 9 9 9 9 9 9 9 and colour 20C 9 9 9 9 9 9 9 9 30C 9 9 9 9 9 9 8.5 8 Odour 4C 9 9 9 9 9 9 9 9 20C 9 8.5 8.5 8.5 8.5 8 8 7.5 25C 9 8.5 8.5 8 8 7.5 7.5 7 30C 8.5 8 8 8 7 7 7 6 Taste and 4C 9 9 9 9 9 9 9 9 quality 20C 9 8.5 8.5 8.5 8.5 8 8 7.5 25C 8.5 8 8 8 8 7.5 7.5 6.5 30C 8 7.5 7.5 7.5 7 7 7 5.5 onsistency: consistency remains constant at a value of 9, irrespec-tive of the storage temperature and storage time Storage temp. Storage time (months) Appearance 4C 9 9 9 9 9 9 9 9 and colour20C 9 9 9 9 9 9 9 9 25C 9 9 9 9 9 9 9 g Odour 4C 9 9 9 9 9 9 9 9 20C 9 8.5 8.5 8.5 8 8 8 7.5 25C 9 8.5 8 8 7.5 7 7 6.5 30C 8.5 8 8 7.5 6.5 6 6 5.5 Taste and 4C 9 9 9 9 9 9 9 9 quality 20C 9 8.5 8.5 8 7.5 7 7 6.5 25C 8.5 8 8 7.5 7 6 6 5.5 30C 8 7 7 6.5 5.5 5 5 4.5 onsistency: consistency remains constant at a value of 9, irrespec-tive of the storage temperature and storage time
Claims (5)
1. A process for the preparation of a dried flavoured meat, in which a meat is cooked, the juice and the fat are separated from the meat, a mixture containing 7 to 15 parts by weight reducing sugar and 1 to 7 parts by weight of at least one sulfur-containing substance is prepared, the mixture is partly reacted by heat treatment, 1 to 3 parts of the heat-treated mixture are added to 10 parts cooked meat and the flavoured meat obtained is dried.
2. A process as claimed in claim 1, in which the mixture is heat-treated for 40 to 240 minutes at a temperature of 93 to 99°C.
3. A process as claimed in claim 1, in which the flavour-ed meat is dried for 4 to 8 hours at 65 to 80°C under a pressure of 10 to 30 mbar to a dry matter content of 96 to 99% by weight.
4. A process as claimed in claim 1, in which 0 to 12 parts sodium glutamate and 0 to 20 parts sodium chloride are added to the mixture before the heat treatment.
5. A process as claimed in claim 1, in which 0 to 2.5 parts sodium chloride are added to 10 parts heat-treated mixture.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH3531/90A CH680971A5 (en) | 1990-11-07 | 1990-11-07 | |
| CH3531/90-9 | 1990-11-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2053777A1 CA2053777A1 (en) | 1992-05-08 |
| CA2053777C true CA2053777C (en) | 1997-02-25 |
Family
ID=4258008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002053777A Expired - Fee Related CA2053777C (en) | 1990-11-07 | 1991-10-22 | Process for the preparation of a flavoured dried meat |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0485722B2 (en) |
| JP (1) | JPH0661238B2 (en) |
| AT (1) | ATE100673T1 (en) |
| AU (1) | AU641811B2 (en) |
| CA (1) | CA2053777C (en) |
| CH (1) | CH680971A5 (en) |
| DE (1) | DE69101103T3 (en) |
| DK (1) | DK0485722T4 (en) |
| ES (1) | ES2049068T5 (en) |
| GR (1) | GR3035252T3 (en) |
| NZ (1) | NZ240243A (en) |
| PT (1) | PT99424B (en) |
| ZA (1) | ZA918224B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH679543A5 (en) * | 1989-10-12 | 1992-03-13 | Nestle Sa | |
| ES2209605B1 (en) * | 2002-03-20 | 2005-10-01 | Jose Caballero Fernandez | CONFITED MEAT PRODUCT AND PROCEDURE FOR OBTAINING. |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60145067A (en) * | 1984-01-09 | 1985-07-31 | Takeda Chem Ind Ltd | Method and composition for preventing discoloration of meat food |
| ATE35372T1 (en) * | 1984-04-16 | 1988-07-15 | Nestle Sa | CHICKEN FLAVOR SPICES AND PROCESS FOR THEIR PRODUCTION. |
| JPS6423878A (en) * | 1987-07-20 | 1989-01-26 | Nippon Bussan Kk | Agent for preventing denaturation of paste food |
| DE68908460T2 (en) * | 1988-05-03 | 1993-12-16 | Nestle Sa | Dried meat product. |
| CH679543A5 (en) * | 1989-10-12 | 1992-03-13 | Nestle Sa |
-
1990
- 1990-11-07 CH CH3531/90A patent/CH680971A5/fr not_active IP Right Cessation
-
1991
- 1991-09-26 AT AT91116376T patent/ATE100673T1/en not_active IP Right Cessation
- 1991-09-26 EP EP91116376A patent/EP0485722B2/en not_active Expired - Lifetime
- 1991-09-26 DK DK91116376T patent/DK0485722T4/en active
- 1991-09-26 DE DE69101103T patent/DE69101103T3/en not_active Expired - Fee Related
- 1991-09-26 ES ES91116376T patent/ES2049068T5/en not_active Expired - Lifetime
- 1991-10-10 AU AU85732/91A patent/AU641811B2/en not_active Ceased
- 1991-10-14 ZA ZA918224A patent/ZA918224B/en unknown
- 1991-10-15 NZ NZ240243A patent/NZ240243A/en not_active IP Right Cessation
- 1991-10-22 CA CA002053777A patent/CA2053777C/en not_active Expired - Fee Related
- 1991-11-05 PT PT99424A patent/PT99424B/en not_active IP Right Cessation
- 1991-11-07 JP JP3291486A patent/JPH0661238B2/en not_active Expired - Lifetime
-
2001
- 2001-01-17 GR GR20010400072T patent/GR3035252T3/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DE69101103D1 (en) | 1994-03-10 |
| ES2049068T3 (en) | 1994-04-01 |
| CA2053777A1 (en) | 1992-05-08 |
| EP0485722B2 (en) | 2000-11-29 |
| EP0485722A1 (en) | 1992-05-20 |
| DE69101103T2 (en) | 1994-05-11 |
| DK0485722T3 (en) | 1994-05-30 |
| EP0485722B1 (en) | 1994-01-26 |
| PT99424B (en) | 2001-06-29 |
| JPH04287664A (en) | 1992-10-13 |
| ES2049068T5 (en) | 2001-03-01 |
| AU641811B2 (en) | 1993-09-30 |
| CH680971A5 (en) | 1992-12-31 |
| DK0485722T4 (en) | 2001-01-02 |
| JPH0661238B2 (en) | 1994-08-17 |
| GR3035252T3 (en) | 2001-04-30 |
| DE69101103T3 (en) | 2001-02-22 |
| ZA918224B (en) | 1992-07-29 |
| NZ240243A (en) | 1993-09-27 |
| AU8573291A (en) | 1992-05-14 |
| ATE100673T1 (en) | 1994-02-15 |
| PT99424A (en) | 1992-09-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |