CN104068410A - 用于制备腌制的肉产品的方法和组合物 - Google Patents
用于制备腌制的肉产品的方法和组合物 Download PDFInfo
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- CN104068410A CN104068410A CN201310722149.6A CN201310722149A CN104068410A CN 104068410 A CN104068410 A CN 104068410A CN 201310722149 A CN201310722149 A CN 201310722149A CN 104068410 A CN104068410 A CN 104068410A
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- meat
- curing agent
- nitrite
- nitrate
- plant
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- 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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
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- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Macromonomer-Based Addition Polymer (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明提供一种包含衍生自含有硝酸盐的植物材料的植物-基亚硝酸盐的腌制剂,以及一种用于制备所述腌制剂的方法,所述方法包括将植物材料与能够将硝酸盐转化成亚硝酸盐的生物接触。所述腌制剂可以用于保存或腌制肉或肉产品。
Description
本申请是申请日为2008年6月10日,于2009年12月11日进入中国国家阶段的中国专利申请200880019931.9的分案申请。
发明背景
肉和肉产品的保存已经以许多方式实行了许多年,例如通过熏制、用盐或亚硝酸盐处理,或它们的组合。在一种用于制备腌制的肉和肉产品的方法中,将期望腌制的肉或肉产品暴露于含硝酸盐的物质。然后将能够将硝酸盐转化成亚硝酸盐的细菌或其它生物加入到要腌制的肉或肉产品和含硝酸盐物质的混合物中,以将硝酸盐发酵成亚硝酸盐。除防止有害微生物生长以外,亚硝酸盐的存在对肉提供了独特的颜色和味道。现有技术中描述的腌制方法存在若干问题。这种腌制方法中涉及的步骤的数量和敏感性(sensitivity)造成了肉的可变腌制,从而导致不一致的产品。另外,使用细菌或其它生物将硝酸盐转化成亚硝酸盐的方法需要额外的处理时间,因而减慢现有技术方法。本领域中需要一种商业可行的用于保存或腌制肉和肉产品的方法,所述方法不包括在肉腌制方法中引入含硝酸盐物质和用于通过发酵将硝酸盐转化成亚硝酸盐的细菌或其它生物,因而所述方法消除了以上描述的问题。
发明概述
本发明提供一种包含衍生自含有硝酸盐的植物材料的植物-基亚硝酸盐的腌制剂。该腌制剂能够腌制肉或肉产品,并且可以在肉腌制方法之外制备,从而消除了将细菌或其它生物与含硝酸盐物质一起引入到在腌制过程中意欲保持的环境中。这简化了包括在腌制方法中的步骤的数量,提高了所述方法发生的速度,并且通常导致更加一致的产品。
本发明还提供一种用于制备腌制剂的方法,所述方法包括:(i)选择包含硝酸盐的植物材料,(ii)将所述植物材料与能够将所述硝酸盐转化成亚硝 酸盐的生物接触,和(iii)将预定量的硝酸盐转化成亚硝酸盐。
本发明还提供一种用于保存肉或肉产品的方法,所述方法包括将肉或肉产品与包含植物-基亚硝酸盐的腌制剂接触,其中所述植物-基亚硝酸盐衍生自包含硝酸盐的植物材料,通过将植物-基亚硝酸盐与肉或肉产品接触,其中保存肉或肉产品。
本发明还提供一种腌制的肉或肉产品,所述腌制的肉或肉产品通过将未腌制的肉或肉产品暴露于包含植物-基亚硝酸盐的腌制剂或用包含植物-基亚硝酸盐的腌制剂处理而腌制。本发明的腌制剂包含充分量的用于将肉或肉产品通过暴露于腌制剂而腌制的亚硝酸盐。同样,腌制剂包含衍生自包含充分量的硝酸盐的植物材料的植物-基亚硝酸盐,使得当将植物材料暴露于能够将硝酸盐转化成亚硝酸盐的细菌或其它生物时,所述腌制剂具有对于有效腌制肉或肉产品充分量的硝酸盐。
发明详述
根据本发明,提供一种腌制剂,所述腌制剂包含衍生自含有硝酸盐的植物材料的植物-基亚硝酸盐。该腌制剂包含的亚硝酸盐的量使得腌制剂能够腌制肉或肉产品。
术语肉和肉产品,当它们涉及本文中所述的本发明时,是指衍生自落入动物界之内的生物类别的任何可食用组织或菌肉(flesh),包括所有的红肉、猪肉、禽肉、鱼肉、野生猎物肉(wild game),以及它们的组合。
腌制剂包含植物-基亚硝酸盐并且可以衍生自任何的含硝酸盐的植物材料,包括例如含有硝酸盐,优选含有至少约50ppm硝酸盐的植物提取物、植物汁液、植物粉末或任何植物衍生物。适合的植物材料包括但不限于,芹菜、甜菜、菠菜、莴苣、卷心菜、黄瓜、茄子、蘑菇、青椒、冬南瓜(butternut squash)、夏南瓜(zucchini)、沙拉用混合绿叶蔬菜(mixed salad greens)、胡萝卜、洋蓟、青豆、利马豆、椰菜、花椰菜、芥蓝菜(collard green)、玉米、芥菜、秋葵、洋葱、中国豌豆荚(Chinese pea pod)、黑眼豆、绿豆、土豆、芜菁、泡菜、萝卜等。还可以使用含有硝酸盐,优选含有至少约50ppm的硝酸盐的其它的可食用植物材料。可以将植物材料的任何混合物或组合用于制备腌制剂。适合的植物材料可以获自供应商例如佛罗里达食品 公司(Florida Food Products,Inc.)和蔬菜汁公司(Vegetable Juices,Inc.)。植物材料可以经任意数量的本领域普通技术人员已知的方法处理,例如通过低温浓缩、共混、过滤、巴斯德消毒法和真空干燥。可以将水性液体植物材料、浓缩物或干燥粉末用于制备腌制剂。
用于制备腌制剂的植物材料的硝酸盐浓度优选为至少50ppm;具有更高硝酸盐浓度的植物材料也是有用的。因而,例如,植物材料的硝酸盐浓度为至少约100ppm(例如,至少约200ppm,至少约300ppm,至少约400ppm,至少约500ppm,至少约600ppm,或至少约700ppm)。植物材料的硝酸盐浓度优选为约24,000ppm以下(例如,约20,000ppm以下,约15,000ppm以下,约10,000ppm以下,约8000ppm以下,约5000ppm以下,约3000ppm以下,约2500ppm以下,或约2000ppm以下)。优选地,植物材料的硝酸盐浓度为例如约100ppm至约10,000ppm,约100ppm至约5000ppm,约200ppm至约5000ppm,约300ppm至约3000ppm,约400ppm至约1000ppm,约50ppm至约3000ppm,或约100ppm至约2500ppm。
与本发明一致,将在植物材料中天然出现的硝酸盐的至少一部分转化成亚硝酸盐以形成腌制剂。在本发明的一个优选实施方案中,没有必要,也不期望对植物材料添加硝酸盐或亚硝酸盐。因而,腌制剂,特别在优选的实施方案中,基本上没有非天然的硝酸盐和亚硝酸盐。术语非天然的硝酸盐或亚硝酸盐,当它涉及本文中所述的本发明时,是指对植物材料人工添加并且因而没有被天然含有在植物材料之内的任何的硝酸盐或亚硝酸盐。
腌制剂还可以包含另外的组分,包括但不限于,酵母提取物、蛋白水解产物、氨基酸、维生素、矿物质和碳水化合物。在将硝酸盐转化成亚硝酸盐之前,可以通过适合的酸、碱、盐或它们的组合的加入调节植物材料的pH和盐含量。在将硝酸盐转化成亚硝酸盐之前,可以对植物材料进行其它的处理步骤。这种处理步骤可以包括但不限于,热处理、过滤灭菌,或减少初始微生物负载的方法。
本发明还提供一种用于制备腌制剂的方法,所述方法包括(i)选择包含硝酸盐,优选包含至少约50ppm硝酸盐的植物材料,(ii)将所述植物材料 与能够将硝酸盐转化成亚硝酸盐的生物接触,和(iii)将预定量的硝酸盐转化成亚硝酸盐。
在本发明方法中可以使用能够将硝酸盐转化成亚硝酸盐的任何的生物。可以使用拥有硝酸盐还原酶或能够将硝酸盐转化成亚硝酸盐的其它酶的任何生物。这种生物可以包括食品级和非食品级生物。适合的生物包括但不限于,酵母、真菌和细菌。生物可以是,例如,大肠杆菌(E.coli)、类球红细菌(Rhodobacter sphaeroides)、泛养副球菌(Paracoccus pantotrophus)、真养雷氏菌(Wautersia eutropha)、大豆慢生根瘤菌(Bradyrhizobium japonicum)、任何的假单胞菌种(Pseudomonas)、空肠弯曲杆菌(Campylobacter jejunii)、产琥珀酸沃林氏菌(Wollinella succmogenes)、流感嗜血菌(Haemophylus influenzae)、奥奈达希瓦氏菌(Shewanella oneidensis)、hafniense脱硫菌(Desulfitobacterium hafniense)、荚膜红细菌(Rhodobacter capsulatus)、肺炎克雷伯氏菌(Klebsiella pneumoniae)、枯草芽孢杆菌(Bacillus subtilis)、蓝菌属(Cyanobacteria)、任何的聚球蓝细菌种(Synechococcus)、富盐菌属(Haloferax)、盐盒菌属(Haloarcula)和嗜热栖热菌(Thermus thermophilus)。优选地,该生物是在以下范围内的单株或菌株的组合:微球菌科(Micrococcaceae),包括微球菌(Micrococcus)和葡萄球菌(Staphylococcus),革兰氏阳性球菌(Gram-positive cocci),包括肠球菌(Ehterococcus)、乳球菌(Lactococcus)、明串珠菌(Leuconostoc)、片球菌(Pediococcus)和葡萄球菌(Staphylococcus),以及所有的乳酸菌。在本发明方法中有用的一种或多种生物的实例包括变化微球菌(M.varians),肉葡萄球菌(S.carnosus)或它们的组合。据认为,生物与植物材料中的硝酸盐互相作用,以将植物-基硝酸盐还原成亚硝酸盐(例如,通过发酵、代谢和/或酶活性)。
硝酸盐至亚硝酸盐的转化过程可以在任何适合的参数下发生。pH是发生硝酸盐至亚硝酸盐的充分转化的任何pH。pH优选为至少约5(例如,至少约5.5,至少约6,至少约6.5,至少约7,或至少约7.5)。pH优选为9以下(例如,约8以下,约7以下,约6.5以下,约6以下,或约5.5以下)。pH例如为约5至约9,约6至约8,约6.5至约8,约6.5至约7.5,或约6.5至约7。
转化发生所处的温度可以是任何适合的温度。转化发生所处的温度优选为至少约0℃(例如,至少约15℃,至少约20℃,至少约25℃,至少约30℃,或至少约35℃)。转化发生所处的温度优选为约转化发生所处的温度优选为50℃以下(例如,约45℃以下,约40℃以下,约35℃以下,或约30℃以下)。转化发生所处的温度可以为,例如,约0℃至约50℃,约20℃至约45℃,约21℃至约43℃,或约35℃至约40℃。
盐浓度是硝酸盐至亚硝酸盐的转化发生所处的盐浓度。盐浓度优选为至少约0.5重量%(例如,至少约1重量%,至少约2重量%,至少约3重量%,至少约4重量%,或至少约5重量%)。盐浓度优选为约8重量%以下(例如,约6重量%以下,约5重量%以下,约4重量%以下,约3重量%以下,约2重量%以下,或约1重量%以下)。盐浓度可以为例如约0.1重量%至约8重量%,约0.1重量%至约7重量%,约0.5重量%至约6重量%,约1重量%至约7重量%,或约1重量%至约6重量%。
硝酸盐至亚硝酸盐的转化过程可以在需氧或厌氧通气条件下发生,具有或不具有pH控制、温度控制或搅拌,直至达到亚硝酸盐的预定水平。在一个实施方案中,转化过程在整个过程中用氮喷射和低的搅拌实现的厌氧条件下发生。在另一个实施方案中,转化过程在没有喷射的情况下,在经由低搅拌实现的厌氧条件下发生。在另一个实施方案中,转化在整个转化过程中用低的空气喷射和搅拌实现的需氧条件下发生。在另一个实施方案中,转化在用空气喷射和氧喷射实现的需氧条件下,在搅拌的情况下发生,其中在整个转化过程中维持20%溶解氧的水平。在一个另外的实施方案中,转化在初始在搅拌的情况下用低的空气喷射实现的需氧条件下发生,直至中等转化(mid-conversion),在所述中等转化点加入氧喷射。在一个另外的实施方案中,转化在搅拌的情况下,用空气喷射和氧喷射实现的需氧条件下发生,其中保持20%溶解氧的水平直至中等转化,在所述中等转化点移去氧喷射并且降低搅拌水平。亚硝酸盐水平可以使用例如硝酸盐消耗、亚硝酸盐累积、光密度、碳水化合物消耗的技术,或用于监控发酵过程的其它适合方法、本领域普通技术人员熟知的技术监控。
当达到亚硝酸盐的预定水平时,可以使用本领域普通技术人员已知的方法使腌制剂失活。有用的失活方法包括但不限于,过滤灭菌、热处理例 如巴斯德消毒法、灭菌或离心。当达到亚硝酸盐的预定水平时,可以将生物失活并且保留在腌制剂中,或将其失活并且从所述腌制剂移除。
腌制剂的亚硝酸盐浓度是在通过将未腌制的肉或肉产品暴露于含亚硝酸盐的腌制剂或用含亚硝酸盐的腌制剂处理,足以腌制肉或肉产品的浓度。在腌制剂的处理完成以后,通过使用本领域普通技术人员已知的方法可以将腌制剂浓缩和/或干燥。同样,通过使用本领域普通技术人员已知的方法可以将浓缩的腌制剂在它接触肉或肉产品以前稀释。浓缩的腌制剂的亚硝酸盐浓度可以是任何适合的浓度。腌制剂的亚硝酸盐浓度优选为至少约50ppm(例如,至少约100ppm,至少约200ppm,至少约300ppm,至少约400ppm,至少约500ppm,或至少约600ppm)。腌制剂的亚硝酸盐浓度优选为约24,000ppm以下(例如,约20,000ppm以下,约15,000ppm以下,约10,000ppm以下,约8000ppm以下,约5000ppm以下,约3000ppm以下,或约2000ppm以下)。腌制剂的亚硝酸盐浓度可以为例如约50ppm至约24,000ppm,约100ppm至约10,000ppm,约200ppm至约8000ppm,约300ppm至约6000ppm,约400ppm至约5000ppm,或约500ppm至约1000ppm。
本发明提供一种用于保存肉或肉产品的方法,所述方法包括将肉或肉产品与包含植物-基亚硝酸盐的腌制剂接触。所述植物-基亚硝酸盐衍生自植物材料,所述植物材料包含的硝酸盐的量通过在未腌制的肉或肉产品暴露于腌制剂或用腌制剂处理足以腌制所述未腌制的肉或肉产品。优选地,腌制剂包含至少约50ppm的亚硝酸盐。
本发明还提供一种腌制的肉或肉产品,其中所述肉或肉产品已经被包含植物-基亚硝酸盐的腌制剂处理,并且所述植物-基亚硝酸盐衍生自包含硝酸盐,优选包含至少约50ppm的硝酸盐的植物材料。
术语保存(preserving)、保存的(preserve(d))、腌制(curing)和腌制的(cure(d)),当它们涉及本文中所述的本发明时,是指当与没有用任何保质期延长剂如盐或烟(smoke)烹调、腌制、保存或处理的肉或肉产品相比时,用所述腌制剂处理的肉或肉产品可以安全地贮存(例如,保质期)或保持触觉(sensory)、器官感觉(organoleptic)或颜色可接受的时间量上的任何改进。
本发明的腌制剂可以用于腌制期望腌制的众多未腌制的肉或肉产品中 的任何一种。可以用本发明的腌制剂腌制的未腌制的肉或肉产品包括但不限于,全肌肉(whole muscle meats)、乳化肉(emulsified meats)等。腌制的肉或肉产品包括例如,火腿、火鸡肉、鸡肉、热狗、午餐肉、咸肉等。
接触肉或肉产品的腌制剂的亚硝酸盐浓度可以是任何适合的浓度。接触肉或肉产品的腌制剂的亚硝酸盐浓度可以为至少约10ppm(例如,至少约30ppm,至少约50ppm,至少约75ppm,至少约100ppm,或至少约125ppm)。接触肉或肉产品的腌制剂的亚硝酸盐浓度可以是约300ppm以下(例如,约250ppm以下,约200ppm以下,约175ppm以下,约156ppm以下,或约125ppm以下)。接触肉或肉产品的腌制剂的亚硝酸盐浓度可以是例如,约10ppm至约300ppm,约20ppm至约275ppm,约30ppm至约250ppm,约40ppm至约220ppm,或约50ppm至约200ppm。
下列实施例进一步示例本发明,但是当然,不应当被解释为以任何方式限制它的范围。
实施例1
此实施例示例发酵对不同来源的植物材料的硝酸盐至亚硝酸盐转化水平的影响。
在每一种组合物中使用的植物材料的来源以下表示在表1中。每一种组合物含有在向其加入0.3重量%的酵母提取物的去离子水中稀释1∶10的表1中指出的汁液浓缩物。用50%氢氧化钠将每一种组合物的pH调节到7。将组合物在121℃灭菌15分钟。然后将每一种组合物用变化微球菌(M.varians)接种并且放置在处于200rpm的摇动器中,并且在31℃温育8-20小时。
对每一种组合物在发酵之前和之后确定亚硝酸盐浓度(ppm),并且结果显示在表1中。
表1
表1中表现的数据显示,发酵过程提高了在检测的每一种类型的植物材料中的亚硝酸盐水平。
实施例2
此实施例示例在发酵过程中使用的氯化钠对植物材料的硝酸盐至亚硝酸盐的转化水平的影响。
在每一种组合物中使用的细菌的菌株和氯化钠的量以下在表2中示例。每一种组合物含有在向其加入0.3重量%的酵母提取物的去离子水中稀释1∶10的芹菜汁液浓缩物。用50%氢氧化钠将每一种组合物的pH调节到7。将组合物在121℃灭菌15分钟。然后将每一种组合物用变化微球菌(M.varians)或肉葡萄球菌(S.carnosus)接种并且放置在处于200rpm的摇动器中,并且在31℃温育8-20小时。
对每一种组合物在发酵之后确定亚硝酸盐浓度(ppm),并且结果显示在表2中。
表2
表2中表现的数据显示,10%以上的氯化钠的浓度抑制在含有任一种细菌菌株的组合物中的任何亚硝酸盐的形成。
实施例3
此实施例示例在发酵过程中使用的温度对植物材料的硝酸盐至亚硝酸 盐的转化水平的影响。
温度水平和在每一种组合物中使用的细菌菌株以下表示在表3中。每一种组合物含有在向其加入0.3重量%的酵母提取物的去离子水中稀释1∶10的芹菜汁液浓缩物。用50%氢氧化钠将每一种组合物的pH调节到7。将组合物在121℃灭菌15分钟。然后将每一种组合物用变化微球菌(M.varians)或肉葡萄球菌(S.carnosus)接种并且放置在处于200rpm的摇动器中,并且在表3中所示的温度温育8-20小时。
对每一种组合物在发酵之后确定亚硝酸盐浓度(ppm),并且结果显示在表3中。
表3
表3中表现的数据显示,22.2℃-43.3℃的温度增加了来自用任一种细菌菌株发酵的植物材料的亚硝酸盐产生的量。
实施例4
此实施例示例在发酵过程中使用的pH对植物材料的硝酸盐至亚硝酸盐的转化水平的影响。
在0小时和20小时的pH和细胞计数(cell count)以下表示在表4中。每一种组合物含有在向其加入0.3重量%的酵母提取物的去离子水中稀释1∶10的芹菜汁液浓缩物。将组合物在121℃灭菌15分钟。然后将每一种组合物用变化微球菌(M.varians)接种并且放置在处于200rpm的摇动器中, 并且在31℃温育20小时。
对每一种组合物在发酵之前以及在发酵20小时之后确定亚硝酸盐浓度(g/L),并且结果显示在表4中。
表4
表4中表现的数据显示,6.5-8的pH增加了检测的植物材料中的亚硝酸盐产生的量。
实施例5
此实施例示例在发酵过程中使用的通气条件对植物材料的硝酸盐至亚硝酸盐的转化水平的影响。
每一种组合物的通气条件和温育时间以下表示在表5中。应当注意,当通气条件取决于溶解氧的水平时,搅拌和通气的水平变化以保持期望的溶解氧的量。每一种组合物含有在向其加入0.3重量%的酵母提取物的去离子水中稀释1∶10的芹菜汁液浓缩物。用50%氢氧化钠将每一种组合物的pH从6.8调节到6.5。将组合物在121℃灭菌20分钟。然后将每一种组合物用变化微球菌(M.varians)接种并且放置在处于31℃的温育箱中。
对每一种组合物在发酵之后确定亚硝酸盐浓度(ppm),并且结果显示在表5中。
表5
表5中表现的数据显示,厌氧条件、需氧条件或这样的条件的不同组合都实现了在检测的植物材料中的硝酸盐至亚硝酸盐的转化。
实施例6
此实施例实例腌制剂在腌制的火腿产品的制备中的用途。
将含有芹菜汁液浓缩物的每一种组合物稀释至4.3%固体。向组合物中加入0.3重量%的酵母提取物,然后将所述组合物用变化微球菌(M.varians)接种。用氢氧化钠将组合物的pH从6.8调节到6.5。在整个发酵过程中保持31℃的温度和10%的搅拌水平。在发酵6小时以后,增加5SCFM空气喷射。继续发酵直至碱添加(base addition)变平。在发酵完成以后,用氢氧化钠将组合物的pH调节到7.5。将发酵物(fermentate)温度升高到95℃达20分钟,然后将发酵物浓缩至46%固体。然后将发酵物在121℃高压灭菌15分钟。得到的腌制剂含有约5000ppm的亚硝酸盐,其相应于约7500ppm的亚硝酸钠。
将腌制剂配制在来自Swift公司(Swift&Company)的40%增量火腿(extended hams)(NAMP402F,猪腿(鲜火腿),内部)中,以75ppm、150ppm、 和200ppm亚硝酸钠的浓度配制,其相应于根据新鲜肉重量(meat green weight)分别为50ppm、100ppm,和133ppm的亚硝酸盐。新鲜肉重量是其它组分的添加或烹调之前的原肉的重量,因而40%增量火腿含有40重量%的非肉成分。另外,未腌制的火腿以及向其直接加入200ppm的亚硝酸钠的火腿用作对照。应当注意,表6-8中列出的所有的亚硝酸盐浓度都作为ppm亚硝酸钠计算。
以下在表6中指示测试的5种不同的配方。
表6
通过以表6中列出的浓度混合水和冰、三聚磷酸钠、盐、腌制剂或亚硝酸钠、葡萄糖和异抗坏血酸钠,制备盐水。然后将猪肉注射40%的盐水, 并且在8rpm真空翻转(tumbled)2小时。将产品在2.7℃的冷藏下保持过夜。然后将产品翻转15-30分钟,包装在热收缩真空袋中,并且在熏制室中,在100%的湿度,在48.9℃烹调1小时,在60℃烹调1小时,在71℃烹调1小时,并且在82℃烹调,直至它达到71℃的内部温度。然后对产品淋浴(showered),直至温度下降低于37.8℃,并且将其在2.7℃的冷藏下储存。然后进行收率和颜色测量。
测试的5种不同配方中的每一种的百分比收率以下表示在表7中。如从列出的数据显然的是,腌制剂的添加既不显著(p>0.05)增加也不减少产品的最终收率。
表7
亚硝酸盐添加剂 | %收率 |
未腌制的对照 | 94.7 |
亚硝酸盐对照(200ppm) | 92.7 |
腌制剂(75ppm亚硝酸盐) | 93.4 |
腌制剂(150ppm亚硝酸盐) | 93.2 |
腌制剂(200ppm亚硝酸盐) | 92.6 |
还使用美能达色度计(Minolta Chroma-meter)(CR-300)测量经处理的火腿产品的切片颜色,其中测量L*(100=白色,0=黑色)、a*(+60=红色,-60=绿色),和b*(+60=黄色,-60=蓝色)并且将其以下列于表8中。a*值表示,当与未腌制的样品比较时,亚硝酸盐对照火腿产品和腌制剂处理的火腿产品在颜色上都显得更红或粉红。这是预期到的,因为与未处理的肉产品相比,已经被亚硝酸盐处理过的肉产品典型具有红色/粉红色的外观。用3种不同浓度的腌制剂处理的火腿之间的颜色上的差别最小。
表8
亚硝酸盐添加剂 | L* | a* | b* |
未腌制的对照 | 71.68 | 5.85 | 10.12 |
亚硝酸盐对照(200ppm) | 70.24 | 10.32 | 5.93 |
腌制剂(75ppm亚硝酸盐) | 66.29 | 11.28 | 7.45 |
腌制剂(150ppm亚硝酸盐) | 63.39 | 10.82 | 7.64 |
腌制剂(200ppm亚硝酸盐) | 64.28 | 9.25 | 7.42 |
实施例7
此实施例示例腌制剂在腌制的热狗产品的制备中的用途。
将含有芹菜汁液浓缩物的每一种组合物稀释至4.3%固体。向组合物中加入0.3重量%的酵母提取物,然后将所述组合物用变化微球菌(M.varians)接种。用氢氧化钠将组合物的pH从6.8调节到6.5。在整个发酵过程中保持31℃的温度和10%的搅拌水平。在发酵6小时以后,增加5SCFM空气喷射。继续发酵直至碱添加变平。在发酵完成以后,用氢氧化钠将组合物的pH调节到7.5。将发酵物温度升高到95℃达20分钟,然后将发酵物浓缩至46%固体。然后将发酵物在121℃高压灭菌15分钟。得到的腌制剂含有约5000ppm的亚硝酸盐,其相应于约7500ppm的亚硝酸钠。
将腌制剂配制在来自Amity包装公司(Amity Packing Company)的肉块(NAMP402F,猪腿(鲜火腿)和NAMP418,碎猪肉(pork trimmings))中,所述肉块包含56%的瘦猪肉、31%的80/20碎猪肉和13%的50/50碎猪肉,以75ppm和156ppm亚硝酸钠的浓度配制,其相应于根据新鲜肉重量(meat green weight)分别为50ppm和104ppm的亚硝酸盐。新鲜肉重量是其它组分的添加或烹调之前的原肉的重量。另外,未处理的热狗以及向其直接加入156ppm的亚硝酸钠的热狗用作对照。应当注意,表9-11中列出的所有的亚硝酸盐浓度都作为ppm亚硝酸钠计算。
以下在表9中指示测试的4种不同的配方。
表9
以表9中列出的浓度,将肉预磨碎或研碎并且与三聚磷酸钠、盐、亚硝酸钠或腌制剂以及一半的水和冰一起放置在研碎钵中。在真空下研碎产品约3分钟,直至形成均匀的糊状物(batter)。将剩下的水和冰、猪肉和其它成分(参见表9)加入到混合物中。混合产品直至形成精细的糊状物。然后将产品真空填塞到28mm直径的纤维素套筒(casings)中。将产品在48.9℃/-17.8℃(干球/湿球)烹调15分钟,在62.8℃/43.3℃烹调45分钟,在65.5℃/44.4℃烹调10分钟,在73.9℃/54.4℃烹调10分钟,并且在82.2℃/76.7℃烹调4分钟,从而导致产品的71℃的内部温度,然后将其进行10分钟淋浴。冷却产品并且进行百分比收率和颜色测量。
测试的4种不同配方中的每一种的百分比收率以下表示在表10中。如从列出的数据显然的是,腌制剂的添加既不显著增加也不减少产品的最终收率。
表10
亚硝酸盐添加剂 | %收率 |
未腌制的对照 | 90.7 |
亚硝酸盐对照(156ppm) | 88.8 |
腌制剂(75ppm亚硝酸盐) | 89.5 |
腌制剂(156ppm亚硝酸盐) | 91.1 |
还使用美能达色度计(Minolta Chroma-meter)(CR-300)测量经处理的热狗产品的切片颜色,其中测量L*(100=白色,0=黑色)、a*(+60=红色,-60=绿色)和b*(+60=黄色,-60=蓝色)并且将其以下列于表11中。a*值表示,当与未腌制的样品比较时,亚硝酸盐对照热狗产品和腌制剂处理的热狗产品在颜色上都显得更红或粉红。这是预期到的,因为与未处理的肉产品相比,已经被亚硝酸盐处理过的肉产品典型具有红色/粉红色的外观。用2种不同浓度的腌制剂处理的热狗产品之间的颜色上的差别最小。
表11
亚硝酸盐添加剂 | L* | a* | b* |
未腌制的对照 | 69.40 | 4.00 | 10.71 |
亚硝酸盐对照(156ppm) | 71.55 | 10.83 | 8.70 |
腌制剂(75ppm亚硝酸盐) | 68.80 | 9.73 | 9.12 |
腌制剂(156ppm亚硝酸盐) | 68.27 | 10.64 | 10.13 |
在本文中引用的所有的参考文献,包括出版物、专利申请和专利,都通过引用结合在此,达到了就如同单独并明确地表明每一篇参考文献都通过引用而结合并且在本文中整个阐述一样的程度。
在本文中描述了本发明的优选实施方案,包括本发明人已知的用于实施本发明的最佳方式。对于本领域普通技术人员而言,通过阅读前述描述,优选实施方案的变化可以变得明显的。因此,本发明包括如由适用的法律许可的在后附权利要求中叙述的主题的所有更改和等价物。而且,除非在本文中另外指出或与上下文明显矛盾,本发明包含上述要素在其所有的可能变化中的任何组合。
Claims (15)
1.一种分离的腌制剂,所述腌制剂包含植物材料和至少约50ppm的植物-基亚硝酸盐,所述植物-基亚硝酸盐衍生自所述植物材料,所述分离的腌制剂基本上没有非天然的硝酸盐和亚硝酸盐,所述分离的腌制剂能够腌制肉或肉产品。
2.根据权利要求1所述的腌制剂,其中所述植物材料选自由下列组成的组:芹菜、甜菜、卷心菜、黄瓜、茄子、蘑菇、莴苣、南瓜、夏南瓜、沙拉用混合绿叶蔬菜、胡萝卜、洋蓟、青豆、利马豆、椰菜、花椰菜、芥蓝菜、玉米、芥菜、秋葵、洋葱、中国豌豆荚、黑眼豆、绿豆、土豆、芜菁、萝卜,和它们的组合。
3.根据权利要求2所述的腌制剂,其中含硝酸盐的植物材料为芹菜。
4.根据权利要求1所述的腌制剂,所述腌制剂还包含选自由下列组成的组的成员:酵母提取物、蛋白水解产物、氨基酸、维生素、矿物质、碳水化合物、盐、酸、碱,和它们的组合。
5.根据权利要求4所述的腌制剂,所述腌制剂还包含约6重量%以下的量的氯化钠。
6.根据权利要求1所述的腌制剂,所述腌制剂包含至少约50ppm的植物-基亚硝酸盐。
7.一种腌制的肉或肉产品,其通过将待腌制的肉或肉产品与权利要求1的腌制剂接触而制备。
8.根据权利要求7所述的腌制的肉或肉产品,其中所述肉或肉产品是全肌腌制肉或乳化腌制肉。
9.根据权利要求7所述的腌制的肉或肉产品,其中所述肉或肉产品选自由火腿、火鸡肉、鸡肉、热狗、午餐肉和咸肉组成的组。
10.根据权利要求7所述的腌制的肉或肉产品,其中所述腌制剂在接触肉或肉产品之前被浓缩。
11.根据权利要求7所述的腌制的肉或肉产品,其中所述植物-基亚硝酸盐以约50ppm至约200ppm的量存在于所述腌制剂中。
12.根据权利要求1所述的腌制剂,其中所述植物-基亚硝酸盐来源于与能够将硝酸盐转化成亚硝酸盐的生物接触的植物材料。
13.根据权利要求12所述的腌制剂,其中所述植物-基亚硝酸盐在需氧通气条件下获得。
14.根据权利要求12所述的腌制剂,其中所述植物-基亚硝酸盐在厌氧条件下获得。
15.根据权利要求1所述的腌制剂,其在腌制过程中用作非天然亚硝酸盐的替代品。
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CN108433081A (zh) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | 一种富含天然型亚硝酸盐的发酵蔬菜汁的制备方法 |
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