EA200600790A1 - Способ приготовления ферментированных сухих или полусухих мясных продуктов с частичной заменой животного жира и прямым введением оливкового масла - Google Patents
Способ приготовления ферментированных сухих или полусухих мясных продуктов с частичной заменой животного жира и прямым введением оливкового маслаInfo
- Publication number
- EA200600790A1 EA200600790A1 EA200600790A EA200600790A EA200600790A1 EA 200600790 A1 EA200600790 A1 EA 200600790A1 EA 200600790 A EA200600790 A EA 200600790A EA 200600790 A EA200600790 A EA 200600790A EA 200600790 A1 EA200600790 A1 EA 200600790A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- olive oil
- semi
- dry
- direct introduction
- preparation
- Prior art date
Links
- 239000004006 olive oil Substances 0.000 title abstract 6
- 235000008390 olive oil Nutrition 0.000 title abstract 6
- 235000013622 meat product Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title abstract 3
- 235000019737 Animal fat Nutrition 0.000 title abstract 2
- 238000000855 fermentation Methods 0.000 abstract 3
- 230000004151 fermentation Effects 0.000 abstract 3
- 235000013372 meat Nutrition 0.000 abstract 3
- 235000019197 fats Nutrition 0.000 abstract 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/65—Sausages
-
- 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
Abstract
Способ приготовления ферментированных сухих или полусухих мясных продуктов с частичной заменой животного жира и прямым введением оливкового масла. Способ приготовления ферментированных сухих или полусухих мясных продуктов с прямым введением оливкового масла. Указанный способ включает следующие стадии: (а) смешивания мяса с культурами, сахарами, консервантами и вспомогательными солями; (b) примешивания оливкового масла и жира; (с) перемешивания до достижения желаемой зернистости мяса и жира; (d) набивания мясной пасты в оболочки; (е) ферментации продукта в камере с относительной влажностью 95-80% и температурой 25-20°С; (f) дегидратации в камере 10 с относительной влажностью 80-75% и температурой 12-17°С. Для продуктов частичной ферментации стадии (е) и (f) изменены следующим образом: (е') ферментация продукта в камере с относительной влажностью 75-60% и температурой 25-30°С в течение 24-30 ч; (f) нагревание продукта до температуры в центре 55°С и дегидратация при относительной влажности 75-80% и температурой 12-17°С. Ферментированные сухие и полусухие мясные продукты с прямым введением оливкового масла, приготовленные данным способом, имеют превосходную стабильность с точки зрения текстуры (консистенции) и сохраняют физические и химические свойства оливкового масла.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
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 |
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 |
Publications (2)
Publication Number | Publication Date |
---|---|
EA200600790A1 true EA200600790A1 (ru) | 2006-08-25 |
EA011483B1 EA011483B1 (ru) | 2009-04-28 |
Family
ID=37426077
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EA200600790A EA011483B1 (ru) | 2003-10-17 | 2004-10-18 | Способ приготовления ферментированных или частично ферментированных мясопродуктов и продукты, полученные данными способами |
Country Status (15)
Country | Link |
---|---|
US (1) | US8075933B2 (ru) |
EP (1) | EP1696744B1 (ru) |
JP (2) | JP4743435B2 (ru) |
CN (1) | CN1867267B (ru) |
AT (1) | ATE521251T1 (ru) |
CA (1) | CA2520937C (ru) |
CY (1) | CY1112089T1 (ru) |
DK (1) | DK1696744T3 (ru) |
EA (1) | EA011483B1 (ru) |
ES (1) | ES2372393T3 (ru) |
GR (1) | GR1004870B (ru) |
PL (1) | PL1696744T3 (ru) |
PT (1) | PT1696744E (ru) |
SI (1) | SI1696744T1 (ru) |
WO (1) | WO2005034652A1 (ru) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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". |
WO2009073397A1 (en) | 2007-11-29 | 2009-06-11 | 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 |
DK2263482T3 (da) * | 2009-06-16 | 2014-03-31 | Creta Farm Sa Ind & Commercial Trading As Creta Farm Sa | Fremgangsmåde til fremstilling af olieholdige kød-baserede produkter omfattende en reduceret mængde additiver |
BE1020436A5 (nl) * | 2012-03-09 | 2013-10-01 | Terbeke Pluma Nv | Werkwijze voor het produceren van een verhit vleesproduct op basis van plantaardige olie. |
BE1020344A5 (nl) * | 2012-03-09 | 2013-08-06 | Terbeke Pluma Nv | Werkwijze voor het produceren van gefermenteerde worst 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 |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
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US2060422A (en) * | 1930-11-14 | 1936-11-10 | Swift & Co | Meat treating method |
US4147807A (en) * | 1977-09-06 | 1979-04-03 | Microlife Technics, Inc. | Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria |
JPS61274663A (ja) * | 1985-05-30 | 1986-12-04 | Kureha Chem Ind Co Ltd | 肉製品の製造方法 |
FR2608900B1 (fr) * | 1986-12-31 | 1989-12-08 | Dubanchet Andre | Procede de fabrication de produits de charcuterie |
JPH01179667A (ja) * | 1988-01-06 | 1989-07-17 | Toyo Jozo Co Ltd | 低脂肪肉ねり製品およびその製造法 |
JPH0276558A (ja) * | 1988-09-13 | 1990-03-15 | Nippon Oil & Fats Co Ltd | α−リノレン酸強化魚肉ソーセージ |
KR920003050B1 (ko) | 1990-04-26 | 1992-04-13 | 한국식품개발연구원 | 김치 발효소시지의 제조방법 |
JPH04210580A (ja) * | 1990-12-14 | 1992-07-31 | Takeda Chem Ind Ltd | 食肉加工品 |
DK0632963T3 (da) | 1993-07-05 | 2000-03-13 | Nestle Sa | Fremstilling af pølser med lavt fedtindhold |
JPH09294566A (ja) * | 1996-05-01 | 1997-11-18 | Michio Goto | 発酵ドライソーセージの製造方法 |
US5773057A (en) * | 1996-06-26 | 1998-06-30 | Swift-Eckrich, Inc. | Low-fat ground meat products |
AU761467B2 (en) * | 1998-06-09 | 2003-06-05 | Ajinomoto Co., Inc. | Novel enzyme-treated protein-containing food, and methods for producing the same |
JP3684879B2 (ja) * | 1998-11-27 | 2005-08-17 | 株式会社J−オイルミルズ | 食肉加工用水中油滴型乳化液、該乳化液を注入した食肉加工製品及びその製造方法 |
GR1003784B (el) * | 2001-02-19 | 2002-01-30 | Μεθοδος παραγωγης προιοντων με βαση το κρεας, με αμεση ενσωματωση ελαιολαδου και μεγιστη δυνατη υποκατασταση ζωικου λιπους. | |
JP4155770B2 (ja) * | 2002-08-06 | 2008-09-24 | 有限会社ぴゅあポーク | ハムの製造方法 |
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 |
-
2003
- 2003-10-17 GR GR20030100425A patent/GR1004870B/el active IP Right Grant
-
2004
- 2004-10-18 SI SI200431778T patent/SI1696744T1/sl unknown
- 2004-10-18 EA EA200600790A patent/EA011483B1/ru not_active IP Right Cessation
- 2004-10-18 PL PL04769063T patent/PL1696744T3/pl unknown
- 2004-10-18 EP EP04769063A patent/EP1696744B1/en active Active
- 2004-10-18 JP JP2006534836A patent/JP4743435B2/ja not_active Expired - Fee Related
- 2004-10-18 PT PT04769063T patent/PT1696744E/pt unknown
- 2004-10-18 US US10/577,812 patent/US8075933B2/en not_active Expired - Fee Related
- 2004-10-18 CN CN2004800305733A patent/CN1867267B/zh active Active
- 2004-10-18 AT AT04769063T patent/ATE521251T1/de active
- 2004-10-18 DK DK04769063.1T patent/DK1696744T3/da active
- 2004-10-18 ES ES04769063T patent/ES2372393T3/es active Active
- 2004-10-18 WO PCT/GR2004/000050 patent/WO2005034652A1/en active Application Filing
- 2004-10-18 CA CA2520937A patent/CA2520937C/en not_active Expired - Fee Related
-
2011
- 2011-02-21 JP JP2011034743A patent/JP2011125346A/ja active Pending
- 2011-11-24 CY CY20111101148T patent/CY1112089T1/el unknown
Also Published As
Publication number | Publication date |
---|---|
DK1696744T3 (da) | 2011-11-21 |
CY1112089T1 (el) | 2015-11-04 |
ATE521251T1 (de) | 2011-09-15 |
PL1696744T3 (pl) | 2012-01-31 |
EA011483B1 (ru) | 2009-04-28 |
CA2520937C (en) | 2012-08-28 |
JP2011125346A (ja) | 2011-06-30 |
CA2520937A1 (en) | 2005-04-21 |
ES2372393T3 (es) | 2012-01-19 |
GR1004870B (el) | 2005-04-26 |
SI1696744T1 (sl) | 2011-12-30 |
EP1696744B1 (en) | 2011-08-24 |
CN1867267B (zh) | 2011-07-27 |
JP2007508028A (ja) | 2007-04-05 |
EP1696744A1 (en) | 2006-09-06 |
CN1867267A (zh) | 2006-11-22 |
US20070104835A1 (en) | 2007-05-10 |
US8075933B2 (en) | 2011-12-13 |
WO2005034652A1 (en) | 2005-04-21 |
JP4743435B2 (ja) | 2011-08-10 |
PT1696744E (pt) | 2011-12-02 |
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