CN1867267B - 部分替代动物脂肪和直接掺入橄榄油的发酵的干或半干肉制品的制备方法 - Google Patents
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Abstract
部分替代动物脂肪和直接掺入橄榄油的发酵的干或半干肉制品的制备方法。直接掺入橄榄油的发酵的干或半干肉制品的制备方法。所述方法包括以下阶段：a)将肉与培养物、糖、防腐剂和辅助的盐混合，(b)混入油和脂肪，(c)混合直至获得所需的肉和脂肪颗粒，(d)将肉酱填入肠衣中，(e)将产品在具有95-80％相对湿度和25-20℃温度的室中发酵，(f)在具有80-75％相对湿度和12-17℃温度的室10中脱水。对于部分发酵处理的产品，阶段(e)和(f)如下修改：(e’)将产品在具有75-60％相对湿度和25-30℃温度的室中发酵24-30小时。(f’)将产品在55℃的核心温度加热并在75-80％的相对湿度和12-17℃的温度脱水。根据该方法生产的直接掺入橄榄油的发酵的干或半干肉制品，从结构角度看(均一性)具有卓越的稳定性，并保持橄榄油的物理和化学特性。
Description
本发明涉及直接掺入橄榄油的干或半干发酵肉制品的生产方法，具有以下的主要特征：
1.使用橄榄油替代部分加入的动物脂肪。
2.使用无脂肪骨骼(骨和肌肉)组织。
3.进行合适的技术过程和方法，为了：
-获得组成和结构稳定，能够接受发酵处理，接着脱水(干燥)的固体肉酱，目的在于掺入橄榄油及其稳定的组成。
-获得微小区别因素(所述橄榄油)的感官、物理、化学和营养特征的最大可能保持能力。
发酵处理的产品(干肉制品：风干的、sujuk香肠，等)在填入合成或天然的肠衣后，它们在天然或人造环境中接受适当的脱水，并可能烟熏。部分发酵处理的产品(半干制品：啤酒萨拉米香肠-啤酒香肠，等)，在合适的环境中接受部分发酵后，随后它们接受热处理并可能烟熏。
这类肉产品通过两个技术特征来表征，发酵和脱水(失水至特定的百分比)。由于感官特性(口味、风味、香味、颜色、均一性)和剪切取决于这些处理，这两个特征在这些产品的保存&防腐以及它们的质量中起重要作用。
干制品形成独特类型的产品，具有限定的结构和组成，对于它们多脂的外观、香辣口味和特定的风味已经得到消费者的接受。
现今，对卫生、健康营养&膳食提高的需要和消费者对享受低脂产品的希望成为研究的出发点，这些研究的目的在于通过添加植物脂肪(橄榄油)并减少加入的动物脂肪来生产干或半干肉制品。
干制品的发酵基本上是生物现象，即，由于各种微生物的生长和活性。存在对肉块的发酵过程有用和必需的微生物(乳杆菌、葡萄球菌、微球菌)。另一方面，存在如假单胞菌科、肠杆菌科，其是有害的，因为它们导致产品特性的改变或严重改变或它们对人类是致病的。通过降低肉块的湿度(脱水)获得产品pH＜5的降低来防止不需要的微生物的生长。
与传统加入猪肉脂肪相比较，掺入油，由于这是使用常规技术的尝试，存在不稳定性问题或存在失稳定趋势，不仅是肉块，而且成品也是，其通常呈现出油的现象。
迄今为止，由于热处理，肉工业中的专利研究和应用涉及基于肉的产品和将橄榄油掺入这些中。对于这些产品，按照不同的流程图并将产品接受热处理，在该过程中巴氏杀菌和蛋白质变性对于成品的稳定性是最重要的因素。
还存在间接掺入植物脂肪的已知专利技术。然而，这些技术包括在100℃的温度水平初步热处理的程序。
尤其在橄榄油的情况中，其在人类营养中的作用与种子油和其他植物油之间是截然不同的，以及对于其单个天然化合物的有益特征国际上是公认的(参照ω脂肪酸及其保护性作用，低胆固醇和多酚及其作用)，冷混合橄榄油保留了其有益特征未改变。
适当考虑的
一方面，在发酵或部分发酵处理的产品中，将橄榄油作为替代部分动物脂肪的配料混合，在特定保护性条件下进行该混合，以致保证将特性最大可能的转移至宿主产品。
另一方面，橄榄油掺入的处理，来确保生产干或半干肉制品的传统技术，其中系统地考虑科学数据。这些数据是基于肉蛋白质和橄榄油的特性，以及基于它们混合物的特性，基于所述配料的单个特性。
应当考虑肉产品的稳定性受到以下因素的显著影响：
■肉酱的pH(初始pH及其降低速率)
■肉酱初始的微生物负荷量
■待掺入产品中脂肪的来源和组成
■物理和化学特性，如
-脂肪酸的特征(类型和饱和程度)
-SFI(固体脂肪指数)
-在各个生产阶段所用的温度下的PUFA(多不饱和脂肪酸)、MUFA(单不饱和脂肪酸)/SFA(饱和脂肪酸)比例。
从技术观点看，明显的是在制备稳定肉酱的产品成熟和脱水阶段的过程中应当考虑猪肉脂肪和橄榄油之间的差别。
橄榄油是低pH产品，其不会妨碍产品的发酵；相反，有助于促进脱水，因为其引起肉蛋白质的变性而导致水分消除。尽管如此，过量的橄榄油具有负面结果，由于导致pH快速降低和蛋白质快速变性的事实，其妨碍了挤压的肌肉蛋白和脂肪之间棚栏的形成，其决定了成品的均一性和剪切性。
橄榄油是带有最小量微生物生长(细菌)的产品；由于低酸度和低水活度(可获得的水-aw)，其不允许微生物的产生。该事实有助于产品的发酵，因为不会影响肉酱微生物的初始数量和因此竞争性的非所需微生物的生长。
混入橄榄油的干或半干产品的特征需要在特定条件下掺入橄榄油：
-在生产中通过机械处理(将参与的化合物混合、均质)掺入最大可能的油
-在计算这些化合物之间的理想含量比例中，为了确保产品中油最大可能的吸收和保存，同时形成使得产品适当成熟、成品稳定性和剪切性的适当物理和化学条件。计算的添加脂肪量必需不超过10％。
-在形成合适的发酵和脱水条件中，将有助于混合橄榄油的肉块适当脱水和有助于产品随着所需微生物的产生适当的发酵。
因此，本发明提供了生产直接掺入橄榄油的发酵干肉制品的方法：
将肉在-4℃与(所需微生物的)起始培养物、糖、调料(例如，牛至、胡椒、辣椒、香辛料)和辅助的盐(例如，盐、硝酸盐、抗坏血酸盐)在混合机中混合。当混合物的温度升至-2℃时，将橄榄油和一些脂肪加入其中。持续混合直至获得所需的肉-脂肪颗粒。然后，将混合物引入填馅机，在真空条件下(1000毫巴)将颗粒填入肠衣中，动力需量为7kW。
随后，将其引入熟化室。这些特定的室装备有自动系统用于控制和调节相对湿度和温度。在头些天的过程中，相对湿度为95％至80％，温度为25℃至20℃，空气流速为0.5-0.8m/sec。根据产品的直径，产品的发酵持续几周至几个月。此后，将肉制品(香肠，等)转移至特定的脱水室。将它们保持于这些室中直至它们经受了所需的脱水，将它们的颜色稳定并产生所需的香味和风味。这些室中的相对湿度为 80-75％，温度为12-17℃，空气流速为0.5-0.1m/sec。
以及制造直接掺入橄榄油的发酵半干肉制品的方法：
将肉在-4℃与(所需微生物的)起始培养物、糖、调料(例如，牛至、胡椒、辣椒、香辛料)和辅助的盐(例如，盐、硝酸盐、抗坏血酸盐)在混合机中混合。当混合物的温度升至-2℃时，将橄榄油和一些脂肪加入其中。持续混合直至获得所需的肉-脂肪颗粒。然后，将混合物引入填馅机，在真空条件下(1000毫巴)将颗粒填入肠衣中，动力需量为7kW。
随后，将其引入熟化室。这些特定的室装备有自动系统用于控制和调节相对湿度和温度。相对湿度为75％至60％，温度为25℃至30℃和空气流速为0.5-0.8m/sec。产品的发酵持续24至30小时。然后，将肉制品(香肠，等)在55℃的核心温度加热。热处理的持续时间为0.5至2小时并取决于产品的直径。此后，将肉制品转移至特定的脱水室。将它们保持于这些室中直至它们经受了所需的脱水，将它们的颜色稳定并产生所需的香味和风味。这些室中的相对湿度为80-75％，温度为12-17℃，空气流速为0.5-0.1m/sec。
根据本发明生产的含有橄榄油的干或半干肉制品，由于使用无脂肪的瘦肉、使用低温以及在真空条件下制备，从结构看(均一性)具有卓越的稳定性。由于在制备方法过程中所用的低温，这些产品中所含橄榄油的物理和化学特征保持未改变。
Claims (6)
1.发酵处理产品的制备方法，其特征在于掺入橄榄油来替代动物脂肪，
该方法包括以下阶段：
(a)将肉在-4℃与糖、防腐剂、辅助的盐和培养物混合；
(b)然后，将油和脂肪加入混合物中；
(c)混合直至获得所需的肉和脂肪颗粒；
(d)随后，将混合物引入填馅机，在真空条件下将混合物填入肠衣中；
(e)将产品引入熟化室中，该熟化室具有可调节的95-80％的相对湿度，25-20℃的温度和0.5-0.8m/sec的空气流速，在熟化室停留的时间取决于产品的尺寸；
(f)此后，将产品引入脱水室中，该脱水室具有可调节的80-75％的相对湿度，12-17℃的温度和0.5-0.1m/sec的空气流速。
2.根据权利要求1的方法，其特征在于所述掺入是通过混合进行的，并且其中所述真空条件是1000毫巴。
3.掺入橄榄油的发酵处理产品，其是根据权利要求1或2的方法生产的。
4.部分发酵处理产品的制备方法，其特征在于将橄榄油掺入产品中，该方法是根据权利要求1的方法，但是用阶段(e’)和(f’)替代阶段(e)和(f)，
(e’)将产品引入熟化室中，该熟化室具有可调节的60-75％的相对湿度，25-30℃的温度和0.5-0.8m/sec的空气流速，发酵持续24小时；
(f’)此后，将产品在55℃的核心温度加热并引入脱水室中，该脱水室具有可调节的80-75％的相对湿度，12-17℃的温度和0.5-0.1m/sec的空气流速。
5.根据权利要求4的方法，其中所述掺入是通过混合进行的。
6.掺入橄榄油的部分发酵处理产品，其是根据权利要求4或5生产的。
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| GR20030100425A GR1004870B (el) | 2003-10-17 | 2003-10-17 | Μεθοδος παρασκευης προιοντων κρεατος ωριμανσης η μερικης ωριμανσης με μερικη υποκατασταση του ζωικου λιπους και αμεση ενσωματωση ελαιολαδου |
| GR20030100425 | 2003-10-17 | ||
| PCT/GR2004/000050 WO2005034652A1 (en) | 2003-10-17 | 2004-10-18 | Method for the preparation of preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil |
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| EP (1) | EP1696744B1 (zh) |
| JP (2) | JP4743435B2 (zh) |
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| GR1004870B (el) * | 2003-10-17 | 2005-04-26 | Μεθοδος παρασκευης προιοντων κρεατος ωριμανσης η μερικης ωριμανσης με μερικη υποκατασταση του ζωικου λιπους και αμεση ενσωματωση ελαιολαδου | |
| GR20050100400A (el) * | 2005-07-29 | 2007-02-15 | Ιωαννης Αμβροσιαδης | Μεθοδος παραγωγης προιοντων ζυμωσης-ωριμανσης απολεπτοτεμαχισμενο κρεας (αλαντικα αερος) με εμμεσηενσωματωση ελαιολαδου η/και αλλων φυτικων ελαιων και τη μερικη εως πληρη αντικατασταση του ζωικου λιπους |
| GR20050100401A (el) * | 2005-07-29 | 2007-02-15 | Ιωαννης Αμβροσιαδης | Μεθοδος παραγωγης προιοντων ζυμωσης-ωριμανσης απολεπτοτεμαχισμενο κρεας (αλλαντικα αερος) με αμεσηενσωματωση ελαιολαδου η/και αλλων φυτικων ελαιων και τη μερικη εως πληρη αντικατασταση του ζωικου λιπους. |
| FR2907314B1 (fr) * | 2006-10-19 | 2009-04-17 | Valansot | Substitut de matiere grasse animale |
| ES2319046B1 (es) * | 2007-06-15 | 2010-02-10 | Hijos De Julio Luque, S.L. | Conserva carnica, tipo embutido crudo-curado, y proceso de elaboraci on de la misma". |
| EP2230944B1 (en) | 2007-11-29 | 2017-01-04 | Monsanto Technology, LLC | Meat products with increased levels of beneficial fatty acids |
| US20110076379A1 (en) * | 2008-06-13 | 2011-03-31 | Means Michael M | High omega saturated fat free meat products |
| ES2448584T3 (es) * | 2009-06-16 | 2014-03-14 | Creta Farm Societe Anonyme Industrial And Commercial Trading As Creta Farm S.A. | Procedimiento para la preparación de productos a base de carne que contienen aceite que comprenden una cantidad reducida de aditivos |
| BE1020344A5 (nl) * | 2012-03-09 | 2013-08-06 | Terbeke Pluma Nv | Werkwijze voor het produceren van gefermenteerde worst op basis van plantaardige olie. |
| BE1020436A5 (nl) * | 2012-03-09 | 2013-10-01 | Terbeke Pluma Nv | Werkwijze voor het produceren van een verhit vleesproduct op basis van plantaardige olie. |
| BE1020886A5 (nl) * | 2013-04-03 | 2014-07-01 | Terbeke Pluma Nv | Werkwijze voor het produceren van gefermenteerde worst op basis van plantaardige olie. |
| ES2637648B1 (es) * | 2016-02-22 | 2018-11-13 | Preparados Aditivos Y Materias Primas, S.A. | Producto cárnico crudo-curado sin lactosa con un perfil nutricional mejorado |
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| Publication number | Publication date |
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| EA011483B1 (ru) | 2009-04-28 |
| JP2007508028A (ja) | 2007-04-05 |
| CA2520937A1 (en) | 2005-04-21 |
| JP4743435B2 (ja) | 2011-08-10 |
| US20070104835A1 (en) | 2007-05-10 |
| GR1004870B (el) | 2005-04-26 |
| DK1696744T3 (da) | 2011-11-21 |
| EP1696744B1 (en) | 2011-08-24 |
| CN1867267A (zh) | 2006-11-22 |
| CA2520937C (en) | 2012-08-28 |
| ES2372393T3 (es) | 2012-01-19 |
| WO2005034652A1 (en) | 2005-04-21 |
| EA200600790A1 (ru) | 2006-08-25 |
| US8075933B2 (en) | 2011-12-13 |
| PT1696744E (pt) | 2011-12-02 |
| JP2011125346A (ja) | 2011-06-30 |
| CY1112089T1 (el) | 2015-11-04 |
| EP1696744A1 (en) | 2006-09-06 |
| PL1696744T3 (pl) | 2012-01-31 |
| SI1696744T1 (sl) | 2011-12-30 |
| ATE521251T1 (de) | 2011-09-15 |
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