DK200400127U3

DK200400127U3 - Minced meat product containing rice

Info

Publication number: DK200400127U3
Application number: DK200400127U
Authority: DK
Inventors: Hansen Lars Thejlgaard
Original assignee: Hansen Lars Thejlgaard
Priority date: 2004-04-13
Filing date: 2004-04-13
Publication date: 2004-04-23

Description

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BenævnelseDenominations

Hakket kødprodukt indeholdende ris.Minced meat product containing rice.

Frembringelsens anvendelsesområderAreas of application of production

Frembringelsen angår ris som erstatning for alle former for animalsk fedt i hakkede kødprodukter, hvorved produktets udseende, kendetegnet ved animalske hvide fedt prikker, samt smag bibeholdes, samtidig med at fedtprocenten reduceres til et minimum. Frembringelsen kan anvendes i en gruppe der består af spegepølse/salami, og kødpølse, hvori, der indgår animalsk fedt, i krydderivarianter.The production relates to rice as a substitute for all kinds of animal fat in chopped meat products, thereby maintaining the appearance of the product, characterized by animal white fat dots, as well as taste, while reducing the fat percentage to a minimum. The production can be used in a group consisting of salami / salami and meat sausage, which includes animal fat, in spice variants.

Kendetegn ved bestående produkterCharacteristics of existing products

Kendte spegepølser/salamier, der betegnes som "Danmarks Nationalpålæg” indeholder en høj fedt % ofte 40-50 %, hvilket udgør et ernæringsproblem ved indtagelse i større mængder, men alle elsker det.Known salami sausages / salamis, referred to as "Denmark's National Order" contain a high fat% often 40-50%, which is a nutritional problem when consumed in large quantities, but everyone loves it.

Der findes tilsvarende produkter, hvor den animalske fedt er erstattet med kartoffelprodukter eller risstivelse, hvor den animalske fedtmængde er reduceret. Problematikken omkring erstatningsprodukter for den animalske fedt, er at den visuelle del ikke kan bibeholdes (de hvide fedt prikker).There are similar products where the animal fat has been replaced by potato products or rice starch, where the animal fat is reduced. The problem with substitute products for animal fat is that the visual part cannot be retained (the white fat dots).

De kendte spegepølser/salami fremstilles af mange producenter: private, lokale slagterforretninger og industri.The well-known salami sausages / salami are produced by many manufacturers: private, local butcher shops and industry.

De kendte produkter fremstilles efter følgende grundopskrift:The known products are prepared according to the following basic recipe:

Tværstribet muskulatur af animalsk oprindelse, alle former for animalsk fedt, salt, krydderier, konserveringsstof £ 250, E 575 Glucono-delta-lacton eller starter kultur og farve E 120, med varierende mængder af ingredienserne afhængig af producenten, ligesom nogle vælger at undlade farve eller anvender krydderierne som farve. Herefter modnes spegepølsen/salamien i cirka et degn. Til slut ryges spegepølsen/salamien i ovn i 6-24 timer Nogle spegepølser/salamier modnes og ryges ikke, men koges i stedet.Animal-derived cross-striated musk, all kinds of animal fat, salt, spices, preservatives £ 250, E 575 Glucono-delta-lactone or starting culture and color E 120, with varying amounts of ingredients depending on the manufacturer, just as some choose not to color or use the spices as color. Then the salami sausage / salami ripens for about a day. Finally, the salami sausage / salami is smoked in the oven for 6-24 hours. Some salami sausages / salami are ripened and not smoked, but are cooked instead.

Den animalske fedt frembringer kontrasten i forhold til det røde farvede kød (tværstribet muskulatur af animalsk oprindelse)The animal fat produces the contrast to the red colored meat (cross-striated musculature of animal origin)

Disse opskrifters grundingredienser har været kendt i mange år, og også været kendt under varemærker som bl.a. Trestjernet salami og sønderjyske spegepølser/salamier med forskellige varianter af krydderier og udformninger.The basic ingredients of these recipes have been known for many years, and have also been known by brands such as Three-star salami and Southern Jutland sausage / salamis with different varieties of spices and designs.

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Den nve teknikThe nve technique

Den nye teknik er kendetegnet ved, at hakket kødprodukt indeholder kogt ris til erstatning for alle former for animalsk fedt. Produktets kendte udseende bibeholdes, samtidig at fedtprocenten reduceres med 40-50 %. Mængden af fedt stammer derved udelukkende fra kødet, som afhængig af kvalitet/sortering normalt varierer mellem 4-8 % fedt, hvilket vil være lig med den reelle fedt % pr 100 gram.The new technique is characterized in that minced meat product contains cooked rice to replace all kinds of animal fat. The known appearance of the product is retained while reducing the fat percentage by 40-50%. The amount of fat thus derives exclusively from the meat, which depending on quality / sorting usually varies between 4-8% fat, which will be equal to the real fat% per 100 grams.

Alle disse fordele set under ét, betyder at man ikke skal overbevise forbrugerne om et nyt produkts egenskaber. Det åbner muligheder for nye forbrugere og markeder, der tidligere har afvist at spise hakkede kødprodukter indeholdende animalsk fedt pga. alt for højt fedtindhold eller for stor afvigelse fra det oprindelige produkt set ud fra et visuelt synspunkt.All these advantages, taken together, mean that you do not have to convince consumers about the properties of a new product. It opens up opportunities for new consumers and markets who have previously refused to eat minced meat products containing animal fat due to excessive fat content or excessive deviation from the original product from a visual point of view.

Ved fortolkning af ris, henvises til www.danrise.dk's hjemmeside der beskriver de forskellige ristyper.When interpreting rice, refer to www.danrise.dk's website which describes the different types of rice.

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Brugsmodelkrav 1. Hakket kødprodukt som er nvt ved at indeholde ris, som erstatning for alle former for animalsk fedt 2. Hakket kødprodukt ifølge krav 1 som er nvt ved at produktet er valgt blandt en gruppe, der består af spegepølse/salami og kødpølse.Use model requirements 1. Minced meat product which is required by containing rice, as a substitute for all kinds of animal fat 2. Minced meat product according to claim 1, which is used in that the product is selected from a group consisting of salami / salami and meat sausage.

3. Hakket kødprodukt ifølge krav 1 som er nvt ved at produktet yderligere indeholder krydderivarianter.The minced meat product of claim 1, further comprising the product further containing spice variants.

Der forbeholdes ret til at udvide brugsmodelbeskyttelsen til at omfatte hele EU's markedsområde incl. de nye medlemmer i EU, indenfor prioritetsåret.We reserve the right to extend the utility model protection to the entire EU market area incl. the new members in the EU, within the priority year.