DE2528740A1 - Smoke flavoured raw pickled or cooked meats - sprinkled with curing soln. contg. smoked water soluble foods and caramel - Google Patents
Smoke flavoured raw pickled or cooked meats - sprinkled with curing soln. contg. smoked water soluble foods and caramelInfo
- Publication number
- DE2528740A1 DE2528740A1 DE19752528740 DE2528740A DE2528740A1 DE 2528740 A1 DE2528740 A1 DE 2528740A1 DE 19752528740 DE19752528740 DE 19752528740 DE 2528740 A DE2528740 A DE 2528740A DE 2528740 A1 DE2528740 A1 DE 2528740A1
- Authority
- DE
- Germany
- Prior art keywords
- smoked
- caramel
- foods
- smoke
- curing
- 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.)
- Ceased
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 239000000779 smoke Substances 0.000 title claims abstract description 10
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 7
- 235000013736 caramel Nutrition 0.000 title claims abstract description 7
- 235000013372 meat Nutrition 0.000 title abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 235000013622 meat product Nutrition 0.000 claims description 17
- 230000000391 smoking effect Effects 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000013681 dietary sucrose Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000004381 surface treatment Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 235000007983 food acid Nutrition 0.000 claims 1
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 abstract description 16
- 230000000711 cancerogenic effect Effects 0.000 abstract description 4
- 231100000315 carcinogenic Toxicity 0.000 abstract description 4
- 229930195733 hydrocarbon Natural products 0.000 abstract description 3
- 150000002430 hydrocarbons Chemical class 0.000 abstract description 3
- 125000003367 polycyclic group Chemical group 0.000 abstract description 2
- TXVHTIQJNYSSKO-UHFFFAOYSA-N BeP Natural products C1=CC=C2C3=CC=CC=C3C3=CC=CC4=CC=C1C2=C34 TXVHTIQJNYSSKO-UHFFFAOYSA-N 0.000 abstract 1
- 239000011269 tar Substances 0.000 description 7
- 235000013580 sausages Nutrition 0.000 description 4
- 235000019568 aromas Nutrition 0.000 description 3
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000020994 smoked meat Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002316 fumigant Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
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
- A23B4/044—Smoking; Smoking devices
- A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Verfahren zur Herstell.u.lg rdvacilig sc-hmecKender rohgepökelter oder wärmegegarter Fleischwaren.Process for the production of raw cured products or heat cooked meat products.
Es ist bekannt, Fleisch rohgepökelt oder wärmegegart mit frisch bereitetem Räucherrauch an der Oberfläche zu behandeln. Gleichermaßen werden die Oberflächen der Würste, d.h. die Wurstdärme, behandelt. Dieses sogenannte Räuchern von Fleischwaren hat den Nachteil, daß in den gesundheitlich als unbedenklich bezeichneten Räucherteeren konzentriert auf der Oberfläche die als gesundheitlich bedenklichen polycyclischen cancerogenen Kohlenwasserstoffe des Räucherrauches sich ansammeln. Als Leitsubstanz dieser teilweise nicht vollständig erforschten lebensmittelrechtlich bedenklichen Kohlenwasserstoffe wird das Benz(a)pyren angegeben. Der durchschnittliche Gehalt an Benz(a)pyren im verzehrbaren Anteil der Fleischware darf 1pg per Kilogramm wegen der erkannten Gefahr einer Krebserkrankung nicht überschreiten. So ist es in der zur Zeit gültigen Fleischverordnung bestimmt worden.It is known to use raw cured meat or heat cooked with freshly prepared meat Treat smoke on the surface. So are the surfaces the sausages, i.e. the sausage casings, treated. This so-called smoking of meat products has the disadvantage that in the smoked tars that are considered harmless to health Concentrated on the surface are the polycyclic ones, which are harmful to health Carcinogenic hydrocarbons in smoke accumulate. As a lead substance these, some of which have not been fully researched, are questionable in terms of food law Hydrocarbons are specified as benz (a) pyrene. The average salary of Benz (a) pyrene in the edible portion of the meat product may be 1pg per kilogram do not exceed the recognized risk of cancer. So it is in the currently valid meat ordinance has been determined.
Der Verbraucher solcher geräucherter Fleischwaren kann nicht den durchschnittlichen Gehalt an Benz(a)pyren verzehren. Dieser Gehalt ist fast ausschließlich in der braunen oberen Räucherschicht der Ware in den nicht wasserlöslichen Räucherteeren enthalten und nicht wie die als unbedenklich erklärten wasserlöslichen Räucheraromate im Inneren der Ware verteilt.The consumer of such smoked meat products cannot be the average Consume benz (a) pyrene content. This content is almost exclusively in the brown The upper layer of smoked goods contained in the non-water-soluble smoked tars and not like the water-soluble smoked aromas inside, which have been declared harmless the goods distributed.
Sie dringen durch ihre Fettlöslichkeit nur in die fetthaltige Oberschicht ein.Due to their solubility in fat, they only penetrate the fatty upper layer a.
Der Verbraucher schneidet zumeist bis auf die harte Schinkenschwarte oder der einen oder anderen nicht genießbaren Wursthaut nicht die braune Räucherschicht der Fleischware ab. Dies ist z.B. der Fall bei Knackwürsten, Bauerngeselchtem, Speck und Stückenschinken. Auch das unter der Oberfläche in der fettreichen Schicht angesammelte Benz(a)pyren u.dgl. cancerogenen wasserunlöslichen Räucherteere werden vor dem Verzehr nicht entfernt. Stück für Stück gehen diese, hochkonzentrierte Räucherteere enthaltenden Teile,getrennt von dem inneren Stück der Fleischware, mit weit über 1 ppb Benz(a)pyren, nicht homogen zerkaut in die Verdauungsorgane. Über diese hohen Mengen sind keine Werte bekanntgegeben. Da die Oberflächen auch verschieden stark mit Räucherteer beschichtet sind, gehen anonyme Mengen an Benz(a)pyren in die Verdauungsorgane über. Diese Fleischwarenteile, die so in die Verdauungsorgane übergehen, sind geeignet eine Krebserkrankung hervorzurufen. Ganz frei von Benz(a)pyren kann keine Ware mit verordnungsgemäßen Raucherrauch hergestellt werden. Die Pyrolyse der Räuchermittel in Luft - Räucherrauch - ist eine chemische Umwandlung der Räuchermittel in Räucheraromate, die, wenn auch erfindungsgemäß, unwirksame geringste Mengen an Benz(a)pyren enthalten können.The consumer mostly cuts down to the hard ham rind or one or the other inedible sausage skin does not have the brown smoked layer the meat products. This is the case, for example, with cracked sausages, farmer's smoked meats, and bacon and ham. Also that accumulated under the surface in the fatty layer Benz (a) pyrene and similar carcinogenic, water-insoluble smoked tars are prepared before consumption not removed. These highly concentrated smoked tars go piece by piece containing Parts, separated from the inner piece of the meat product, with well over 1 ppb Benz (a) pyrene, not chewed homogeneously in the digestive organs. There are none above these high amounts Values announced. Because the surfaces are also differently thick with smoked tar are coated, anonymous amounts of Benz (a) pyrene pass into the digestive organs. These meat product parts, which pass into the digestive organs in this way, are suitable cause cancer. No goods can be completely free of Benz (a) pyrene smoking smoke in accordance with the regulations can be produced. The pyrolysis of the fumigants in air - smoking smoke - is a chemical conversion of the smoking agents into smoking aromas, which, albeit according to the invention, contain ineffective smallest amounts of benz (a) pyrene can.
Die vorliegende Erfindung bezieht sich auf die Oberflächenbehandlung von rauchig schmeckenden Fleischwaren, deren Oberfläche nicht mit frisch bereitetem Räucherrauch teerig braun gefärbt, sondern rauchgewürzt ist und deren Gehalt an Benz-(a)pyren unter o,1 ppb des verzehrbaren Anteils der Fleischware liegt.The present invention relates to surface treatment of smoky-tasting meat products whose surface does not match freshly prepared Smoking smoke is tarry brown in color, but is smoke-flavored and its content Benz- (a) pyrene is below 0.1 ppb of the edible portion of the meat product.
Das Verfahren arbeitet derart, daß die in üblicherweise in einer Kammer eingebrachten Fleischwaren von allen Seiten mit einer Raucherlösung aus mit frisch bereitetem J äucherrauch geräucherten wasserlöslichen Lebensmitteln, wie Kochsalz, Zucker o.dgl., mit Karamel und/oder anderen braunwürzenden Lebensmitteln berieselt, geduscht o.dgl. werden, wobei je nach Bedarf die Räucherlösung kalt, warm, heiß oder verdampft eingebracht wird. Hierdurch wird erreicht, daß die konzentriert in der Räucherlösung befindlichen wasserlöslichen, lebensmittelrechtlich als unbedenklich erklärten, Räucheraromate in die Fleischware übergehen und die braunwürzenden Lebensmittel der Oberfläche den Räucherfarbton geben, ohne die lebensmittelrechtlich als bedenklich erklärten braunfärbenden Räucherteere, wie z.B. Benz(a)pyren, zu benötigen. Die würzenden Bestandteile des Karamels o.dgl. und des Kochsalzes und des Zuckers o.dgl.The method works in such a way that the in usually in a chamber meat products brought in from all sides with a smoking solution with fresh prepared smoke, smoked water-soluble foods such as table salt, Sugar or the like, sprinkled with caramel and / or other brown-flavored foods, showered or the like. be, with the smoking solution cold, warm, hot as required or vaporized. This ensures that the concentrated in The water-soluble in the smoking solution are considered to be harmless in terms of food law explained, smoked aromas pass into the meat products and the brown-spicy foods give the surface the smoked color without making it dangerous in terms of food law declared to need brown-coloring smoked tars such as Benz (a) pyrene. the flavoring components of the caramel or the like. and table salt and sugar or the like.
gehen mit den wasserlöslichen Räucheraromaten, je nach Dauer der Behandlung, in das Fleisch über und machen nach der Verbrauchererwartung die Ware würzigrauchig. Die wasserunlöslichen cancerogenen Räucherteere, deren Leitsubstanz Benz(a)-pyren ist, werden, falls reichlich vorhanden, in bekannterweise vor der Behandlung der Fleischwaren nach dem Patent-Nr. 1 717 o68 entfernt. Die so behandelten Fleischwaren enthalten sowenig Benz(a)pyren, daß ein genauer analytischer Wert nicht mehr ermittelt werden kann. Ein Analysenwert der Bundesanstalt für Fleischforschung aus einer hochkonzentrierten erfindungsgemäßen Räucherlösung wurde mit o,o5 ppb Benz-(a)pyren angegeben. Ca. 5 g einer solchen Lösung geben einem Kilo Fleischware einen guten Rauchgeschmack, d.h. es wären nur noch o,ooo25 eines millionstel Gramm Benz(a)pyren vorhanden.go with the water-soluble smoked aromatics, depending on the duration the Treatment, into the meat and make the goods according to consumer expectation spicy smoky. The water-insoluble, carcinogenic smoked tars, their lead substance Benz (a) pyrene, if abundant, is known to be used before the Treatment of meat products according to patent no. 1 717 o68 removed. Those treated like that Meat products contain so little Benz (a) pyrene that an accurate analytical value does not more can be determined. An analytical value from the Federal Institute for Meat Research from a highly concentrated smoking solution according to the invention was with 0.05 ppb Benz- (a) pyrene indicated. About 5 g of such a solution give one kilo of meat products a good smoke taste, i.e. it would only be o, ooo25 of a millionth of a gram Benz (a) pyrene present.
Eine Verbesserung dieses erfindungsgemäßen Verfahrens wird dadurch erreicht, daß die wasserlöslichen geräucherten Lebensmittel mit Karamel oder anderen braunwürzenden Lebensmitteln im hochkonzentrierten Holzessig, Speiseessig oder/und anderen Genuß säuren gelöst werden und darauf die Fleischwaren mit der kalten, erwärmten, heißen oder verdampften Lösung behandelt werden. Hierdurch wird erreicht, daß die konservierende Wirkung dieser Lösung wesentlich verbessert wird.An improvement of this method according to the invention is thereby achieved that the water-soluble smoked food with caramel or other brown-spicy foods in highly concentrated wood vinegar, table vinegar and / or other culinary acids are dissolved and then the meat products with the cold, heated, hot or evaporated solution. This ensures that the The preservative effect of this solution is significantly improved.
Dieses erfindungsgemäße Verfahren arbeitet in einer Räucherkammer derart, daß die über das Räuchergut gebrachte Räucherwürzlösung wieder aufgefangen wird und fortlaufend in den Oberflächenbehandlungsvorgang zurückgeführt wird, wobei der verbrauchte Anteil durch eine Zufuhr von neuer Räucherlösung ergänzt wird. Hierdurch wird erreicht, daß das Verfahren rationell ohne große Verluste arbeitet.This method according to the invention works in a smokehouse in such a way that the smoked seasoning solution brought over the smoked product is caught again and is continuously returned to the surface treatment process, wherein the consumed portion is supplemented by a supply of new smoking solution. Through this it is achieved that the process works efficiently without great losses.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19752528740 DE2528740A1 (en) | 1975-06-27 | 1975-06-27 | Smoke flavoured raw pickled or cooked meats - sprinkled with curing soln. contg. smoked water soluble foods and caramel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19752528740 DE2528740A1 (en) | 1975-06-27 | 1975-06-27 | Smoke flavoured raw pickled or cooked meats - sprinkled with curing soln. contg. smoked water soluble foods and caramel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2528740A1 true DE2528740A1 (en) | 1977-01-13 |
Family
ID=5950104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19752528740 Ceased DE2528740A1 (en) | 1975-06-27 | 1975-06-27 | Smoke flavoured raw pickled or cooked meats - sprinkled with curing soln. contg. smoked water soluble foods and caramel |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE2528740A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0795271A1 (en) * | 1996-03-15 | 1997-09-17 | Centre De Cooperation Internationale En Recherche Agronomique Pour Le Developpement (Cirad) | process and apparatus for dehydrating and/or impregnating food products by douching |
| DE102005012885B4 (en) * | 2005-03-19 | 2010-02-18 | Maurer-Atmos Gmbh | Food processing equipment |
-
1975
- 1975-06-27 DE DE19752528740 patent/DE2528740A1/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0795271A1 (en) * | 1996-03-15 | 1997-09-17 | Centre De Cooperation Internationale En Recherche Agronomique Pour Le Developpement (Cirad) | process and apparatus for dehydrating and/or impregnating food products by douching |
| FR2745983A1 (en) * | 1996-03-15 | 1997-09-19 | Cooperation Internationale En | METHOD AND DEVICE FOR DEHYDRATION AND / OR IMPREGNATION OF FOOD PRODUCTS BY SHOWERING |
| DE102005012885B4 (en) * | 2005-03-19 | 2010-02-18 | Maurer-Atmos Gmbh | Food processing equipment |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8141 | Disposal/no request for examination | ||
| 8110 | Request for examination paragraph 44 | ||
| 8125 | Change of the main classification |
Ipc: A23B 4/04 |
|
| 8181 | Inventor (new situation) |
Free format text: ERFINDER IST ANMELDER |
|
| 8131 | Rejection |