CO5221074A1 - COMPOSITION TO AVOID LOSS OF MEAT JUICES DURING COOKING AND PROCESS FOR APPLICATION - Google Patents

COMPOSITION TO AVOID LOSS OF MEAT JUICES DURING COOKING AND PROCESS FOR APPLICATION

Info

Publication number
CO5221074A1
CO5221074A1 CO01031383A CO01031383A CO5221074A1 CO 5221074 A1 CO5221074 A1 CO 5221074A1 CO 01031383 A CO01031383 A CO 01031383A CO 01031383 A CO01031383 A CO 01031383A CO 5221074 A1 CO5221074 A1 CO 5221074A1
Authority
CO
Colombia
Prior art keywords
composition
application
during cooking
avoid loss
meat juices
Prior art date
Application number
CO01031383A
Other languages
Spanish (es)
Inventor
Torres Nhora Guarin
Ospina Gustavo Basto
Original Assignee
Tecnoalimentica Limitada
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 Tecnoalimentica Limitada filed Critical Tecnoalimentica Limitada
Priority to CO01031383A priority Critical patent/CO5221074A1/en
Priority to PCT/IB2002/002166 priority patent/WO2002085136A2/en
Priority to AU2002311511A priority patent/AU2002311511A1/en
Publication of CO5221074A1 publication Critical patent/CO5221074A1/en

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish 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
    • A23L13/422—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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Una mezcla para mejorar los rendimientos y las características nutricionales, organolépticas y microbiológicas de productos cárnicos durante y después de la cocción que comprende proteínas, carbohidratos, hidrocoloides, polímeros ajustadores de pH, antiadherentes y sales.1Un proceso para mejorar los rendimientos y las características nutricionales, organolépticas y microbiológicas de un producto cárnico que comprenda lasetapas de:a) preparar una mezcla como la de las reivindicaciones 1 a 16;b) aplicar la mezcla de (a) mediante espolvoreado sobre los productos cárnicos; y c) cocción del producto cárnico de (b).A mixture to improve the yields and the nutritional, organoleptic and microbiological characteristics of meat products during and after cooking comprising proteins, carbohydrates, hydrocolloids, pH adjusting polymers, non-sticks and salts.1 A process to improve the yields and nutritional characteristics , organoleptic and microbiological of a meat product comprising the stages of: a) preparing a mixture as in claims 1 to 16; b) applying the mixture of (a) by sprinkling on the meat products; and c) cooking the meat product of (b).

CO01031383A 2001-04-23 2001-04-23 COMPOSITION TO AVOID LOSS OF MEAT JUICES DURING COOKING AND PROCESS FOR APPLICATION CO5221074A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CO01031383A CO5221074A1 (en) 2001-04-23 2001-04-23 COMPOSITION TO AVOID LOSS OF MEAT JUICES DURING COOKING AND PROCESS FOR APPLICATION
PCT/IB2002/002166 WO2002085136A2 (en) 2001-04-23 2002-04-22 Mixture for improving the cooking meat products and process for its use
AU2002311511A AU2002311511A1 (en) 2001-04-23 2002-04-22 Mixture for improving the cooking meat products and process for its use

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CO01031383A CO5221074A1 (en) 2001-04-23 2001-04-23 COMPOSITION TO AVOID LOSS OF MEAT JUICES DURING COOKING AND PROCESS FOR APPLICATION

Publications (1)

Publication Number Publication Date
CO5221074A1 true CO5221074A1 (en) 2002-11-28

Family

ID=5331322

Family Applications (1)

Application Number Title Priority Date Filing Date
CO01031383A CO5221074A1 (en) 2001-04-23 2001-04-23 COMPOSITION TO AVOID LOSS OF MEAT JUICES DURING COOKING AND PROCESS FOR APPLICATION

Country Status (3)

Country Link
AU (1) AU2002311511A1 (en)
CO (1) CO5221074A1 (en)
WO (1) WO2002085136A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110070347A1 (en) * 2008-01-31 2011-03-24 Tecnoalimentica Ltda Composition for blocking interfibrillar spaces in meat and meat treatment methods using said composition
PE20140935A1 (en) * 2011-07-22 2014-08-08 Ajinomoto Kk MEAT QUALITY IMPROVER
PL3554274T3 (en) 2016-12-15 2020-09-21 Unilever N.V. Particulate meat seasoning composition
PL4033918T3 (en) * 2019-09-26 2023-12-27 Purac Biochem B.V. Composition for use in processed meat
CN111067083A (en) * 2019-12-25 2020-04-28 中国肉类食品综合研究中心 Texture regulator for cooking vegetarian meat products and application thereof

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3792173A (en) * 1971-12-22 1974-02-12 Food Technology Process of reducing shrinkage and retaining moisture and juices in meat products and products produced thereby
ATE77922T1 (en) * 1986-08-22 1992-07-15 Dca Food Ind PROCESS FOR MAKING A FOOD COATED WITH A SAUCE UNDER A COATING OF BATTER OR A COATING OF BATTER AND BREADING.
US5384140A (en) * 1992-12-08 1995-01-24 Dca Food Industries, Inc. Process for preparing tender, juicy microwaveable meat
ATE151962T1 (en) * 1993-02-26 1997-05-15 Unilever Nv BREADCRUM COATING COMPOSITION
EP0643923B1 (en) * 1993-09-02 1997-11-12 Societe Des Produits Nestle S.A. Treatment of meat or fish
US5523102A (en) * 1995-03-06 1996-06-04 Morasch; Alan K. Method of improving the firmness of fish tissue
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
WO1998041101A1 (en) * 1997-03-14 1998-09-24 Taiyo Kagaku Co., Ltd. Meat quality improver
EP0901756A3 (en) * 1997-08-15 2001-01-24 Penford Corporation Method of dry coating potato strips with a starch composition
DE19921681A1 (en) * 1999-05-12 2000-11-16 Aventis Cropscience Gmbh Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, contains genetically-modified potato starch with lower phosphate content than unmodified starch
WO2001008513A1 (en) * 1999-07-29 2001-02-08 Goodman Fielder Milling & Baking New Zealand Limited Microwaveable food coating

Also Published As

Publication number Publication date
AU2002311511A1 (en) 2002-11-05
WO2002085136A2 (en) 2002-10-31
WO2002085136A3 (en) 2003-01-30

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