FR2658994A1 - Method for preparing cooked dishes based on a meat product - Google Patents
Method for preparing cooked dishes based on a meat product Download PDFInfo
- Publication number
- FR2658994A1 FR2658994A1 FR9002616A FR9002616A FR2658994A1 FR 2658994 A1 FR2658994 A1 FR 2658994A1 FR 9002616 A FR9002616 A FR 9002616A FR 9002616 A FR9002616 A FR 9002616A FR 2658994 A1 FR2658994 A1 FR 2658994A1
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- Prior art keywords
- cooking
- temperature
- meat product
- meat
- product
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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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
La présente invention a pour objet un procédé de préparation de plats cuisinés à base de produit carné, qui peut être une viande notament d'animal d'élevage. The subject of the present invention is a process for preparing cooked dishes based on meat product, which can be meat, especially from farm animals.
La technologie industrielle la plus récente pour assurer de telles préparations culinaires est la cuisson de produits alimentaires préalablement conditionnés sous vide, qui permet d'opérer à des températures relativement basses nécessitant cependant des durées de cuisson relativement lorMues, de façon à assurer une valeur pasteurisatrice satisfaisante autorisant une durée de conservaticn de plusieurs jours à température réfrigérée. Ainsi, dans le cas dune cuisson comprise entre 57 C et 650C, la valeur pasteurisatrice est comprisse entre 5 et 0, ce qui autorise une durée de conservation de 6 jours à température réfrigérée.Avec des températures de cuisson comprises entre 650C et 70 C, on peut obtenir des valeurs pasteurisatrices superieures à 100 autorisant des durées de conservation de 21 jours à température réfrigérée, alors que des températures de cuisson supérieures à 700C conduisent à des valeurs pasteurisatrices supérieures à 1.000, autorisant des durées de conservation de 42 jours à tenpérature réfrigérée. The most recent industrial technology for ensuring such culinary preparations is the cooking of food products previously vacuum-packed, which makes it possible to operate at relatively low temperatures, however requiring relatively long cooking times, so as to ensure a satisfactory pasteurizing value. allowing a shelf life of several days at refrigerated temperature. Thus, in the case of cooking between 57 C and 650C, the pasteurizing value is between 5 and 0, which allows a shelf life of 6 days at refrigerated temperature. With cooking temperatures between 650C and 70 C, one can obtain pasteurizing values higher than 100 allowing storage times of 21 days at refrigerated temperature, while cooking temperatures higher than 700C lead to pasteurizing values higher than 1000, allowing storage times of 42 days at refrigerated temperature .
La cuisson sous vide à basse terrpérature, si elle conduit à des résultats assez satisfaisants du point de vue organoleptique est cependant encore sujette à certains reproches en ce qui concerne ses propriétés de conservation. Cooking under vacuum at low temperature, if it leads to fairly satisfactory results from an organoleptic point of view, is however still subject to certain criticisms as regards its preservation properties.
La présente invention vise un procédé de cuisson qui présente des qualités organoleptiques au moins aussi satisfaisantes que la cuisson sous vide, mais en outre, conduit à des propriétés de conservation nettement plus remarquables. The present invention relates to a cooking process which has organoleptic qualities at least as satisfactory as cooking under vacuum, but in addition, results in significantly more remarkable preservation properties.
Selon l'invention, dans un procédé de préparation de plats cuisinés à base de produit carné, on effectue ladite cuisson sous atmosphère au moins substantiellement de dioxyde de carbone sous pression et chauffage à une température comprise entre 580C et 750G pendant un laps de temps pouvant aller de 1 heure à plusieurs heures. According to the invention, in a process for preparing cooked dishes based on meat product, said cooking is carried out under an atmosphere of at least substantially carbon dioxide under pressure and heating at a temperature between 580C and 750G for a period of time which can go from 1 hour to several hours.
Appliqué à la cuisson de viandes à rotir, telles boeuf roti, tranche de boeuf, selle d'agneau, carré d'agneau, coeur de rumsteack, on iraintient l'enceinte de cuisson à une teapérature comprise entre 58 C et 750C de façon à obtenir une température à coeur de 58 C pendant une durée maximale de 4 heure. Applied to the cooking of roasting meats, such as roast beef, slice of beef, saddle of lamb, rack of lamb, rump steak, the cooking chamber is served at a temperature between 58 C and 750 C so as to obtain a core temperature of 58 C for a maximum duration of 4 hours.
Appliqué à la cuisson de viandes de volailles, on maintient l'enceinte de cuisson à une température de l'ordre de 62 C juqu'à l'obtention d'une température de l'ordre de 62C à coeur de la viande. Applied to the cooking of poultry meats, the cooking chamber is maintained at a temperature of the order of 62 C until a temperature of the order of 62C is obtained at the heart of the meat.
Appliqué à la cuisson de viandes à braiser ou à bouillir, telles que boeuf pour pot au feu, le boeuf braisé, la longe de porc, la blanquette de veau, le porc braisé, on maintient la température de l'enceinte de cuisson entre 660C et 75 C, pendant un laps de teWps pour obtenir une température à coeur de 66 C, avec un palier à ladite température compris entre 0 et 72 heures. Applied to the cooking of braising or boiling meats, such as beef for casserole, braised beef, pork loin, veal stew, braised pork, the temperature of the cooking chamber is maintained between 660C and 75 C, for a period of teWps to obtain a core temperature of 66 C, with a plateau at said temperature between 0 and 72 hours.
Ces façons de faire procurent d'excellents résultats : en effet d'une par . ia température de cuisson est voiontairement limitée et spécifique du type de produit carné, ce qui peiTret de conserver toutes ses propriétés organoleptiques, sans dénaturation des protéines myofibrillaires, qui jouent un rôle décisif dans la rétention d'eau de la viande, conservant ainsi sa structure juteuse. En outre, les gammes de tempétures et les durées de cuisson choisies permettent cependant d'entreprendre l'hydrolyse du collagène, ce qui conduit à une viande cuite très tendre.Sous ce dernier aspect, il faut noter que cette hydrolyse du collagène ne peut intervenir à ces températures dans la cuisson sous air, et ou'en cuisson sous vide, cet effet d'hydrolyse du collagène est seulement atteint après une durée de cuisson nettement plus longue. I1 est certain que le milieu acide, que constitue le dioxyde de carbone, assure une accélération de ce phénomène. A4ais le dioxyde de carbone a en outre pour conséquence d'amplifier très sensiblement la destruction thermique des microorganismes et des agents de dégradation tels certaines enzymes, autorisant ainsi, toutes choses égales par ailleurs, une durée de conservation à température réfrigérée qui est nettement plus longue. These ways of doing things give excellent results: indeed, of a by. ia cooking temperature is usually limited and specific to the type of meat product, which allows it to retain all of its organoleptic properties, without denaturing the myofibrillary proteins, which play a decisive role in the retention of water in the meat, thus retaining its structure juicy. In addition, the temperature ranges and the cooking times chosen allow the hydrolysis of collagen to be undertaken, which leads to very tender cooked meat. Under this last aspect, it should be noted that this hydrolysis of collagen cannot occur. at these temperatures in air cooking, or in vacuum cooking, this hydrolysis effect of the collagen is only achieved after a significantly longer cooking time. It is certain that the acid medium, which is carbon dioxide, ensures an acceleration of this phenomenon. A4ais carbon dioxide also has the consequence of very significantly amplifying the thermal destruction of microorganisms and degradation agents such as certain enzymes, thus allowing, all other things being equal, a shelf life at refrigerated temperature which is much longer. .
Il y a lieu de noter que l'on avait déja proposé d'utiliser le dioxyde de carbone dans certains traitements thermiques de produits alimentaires, mais ces applications étaient faites dans des conditions et des buts tout à fait différents. It should be noted that it had already been proposed to use carbon dioxide in certain heat treatments of food products, but these applications were made under entirely different conditions and purposes.
Ainsi, le brevet japonais JP 71019 573 B de ITO K KULIAZAWA décrit le barattage de la chair de poulpe en présence de dioxyde de carbone, et affirme que ce traitement préalable à une cuisson subséquente améliore la texture de la chair, qui, sans ce traitement serait difficilement consommable. De même, le brevet japonais JP-77.024.577-B (asloNlT SEIYtKoeiO) mentionne l'emploi de bicarbonate et d'agent acidifiant pour cuire rapidement des macaroni, et propose à cet effet d'assurer un dégagement de dioxyde de carbone dans l'eau de cuisson.Certains brevets japonais, dont les dépôts ont été effectués en 1972 (JP-030294 et 72 JP 030296), décrivent la cuisson d'oeufs débarassés de leur coquille, mis sous pochettes scellées contenant du dioxyde de carbone, et cuits à une température supérieure à 65 C, ce qui améliore leur durée de conservation. Thus, the Japanese patent JP 71019 573 B of ITO K KULIAZAWA describes the churning of octopus flesh in the presence of carbon dioxide, and states that this treatment prior to a subsequent cooking improves the texture of the flesh, which, without this treatment would be difficult to consume. Likewise, Japanese patent JP-77,024,577-B (asloNlT SEIYtKoeiO) mentions the use of bicarbonate and acidifying agent for rapidly cooking macaroni, and for this purpose proposes to release carbon dioxide into the cooking water. Some Japanese patents, whose filings were made in 1972 (JP-030294 and 72 JP 030296), describe the cooking of eggs stripped of their shells, put in sealed pouches containing carbon dioxide, and cooked at a temperature higher than 65 C, which improves their shelf life.
Le brevet français 87.05.247 (publication n 2.613.588) décrit la cuisson de crustacés dans un remballage sous pression 0,1 - 0,5 bar de CO2, à température de 700C à 130 C pendant 40 à 70 mn. French patent 87.05.247 (publication n 2.613.588) describes the cooking of crustaceans in a pressurized repackaging 0.1 - 0.5 bar of CO2, at a temperature of 700C to 130 C for 40 to 70 min.
Ces différents documents ont trait à des applications qui sont fort éloignées des plats cuisinés à base de produits carnés, objet de la présente invention. Et lorsque des documents citent les poulpes ou crustacés, il s'agit d'une espèce animale très particulière, à structure fibreuse très prononcée, et on ne peut imaginer d'extrapoler tel quel le traitement proposé pour ce genre ae produit aux produits usuels concernés par ltinvention. De plus, le traitement de poulpe qui a été ainsi proposé ne permet en aucune manière la consommation : il s'agit seulement d'une phase préliminaire à la cuisson. En outre, on ne donne aucune précision sur les températures auxquelles il opère, contrairement à la présente invention où les gamnes de température très étroites et relativement basses s'avèrent décisives pour la cuisson correcte de produits carnés usuels dans un but de longue conservation. These various documents relate to applications which are very far from cooked dishes based on meat products, object of the present invention. And when documents cite octopus or crustaceans, it is a very particular animal species, with a very pronounced fibrous structure, and one cannot imagine extrapolating as it stands the treatment proposed for this genus produced to the usual products concerned. by ltinvention. In addition, the octopus treatment which has been proposed in this way does not in any way allow consumption: it is only a preliminary phase to cooking. In addition, no details are given on the temperatures at which it operates, unlike the present invention where the very narrow and relatively low temperature ranges prove to be decisive for the correct cooking of usual meat products for the purpose of long preservation.
L'invention s'applique à la cuisson de produits carnés seuls ou en association à un produit d'accompagnement qui peut être une préparation d'aromatisation. (Exemples : carottes, poireaux, oignons, échalottes), le cas échéant avec une préparation à base d'épices, de sel, de vin, de vinaigre, de matières grasses d'origine animale ou végétale
S'il s'agit d'une sauce, celle-ci a fait l'objet d'une préparation préalable qui peut se présenter sous différentes formes, soit sous forme réfrigérée, ou de poudre, ou congelée ou concentrée. The invention applies to the cooking of meat products alone or in combination with an accompanying product which can be a flavoring preparation. (Examples: carrots, leeks, onions, shallots), if necessary with a preparation based on spices, salt, wine, vinegar, animal or vegetable fats
If it is a sauce, it has been the subject of a prior preparation which can be in different forms, either in the refrigerated form, or in powder, or frozen or concentrated form.
La présente invention est maintenant illustrée par deux exemples de réalisation
I-EFFET D'UNE ATMOSPHERE SE CO2 SOUS PRESSION SUR LA DESTRUCTION
THERMIQUE IN VITRO DE SALMONELIA TYPHIMURIUM
Des échantillons de 5 ml de RINGER contenant environ 108 bactéries par ml ont été distribués dans des flacons de verre d'une contenance de 16 ml et pressurisés à 6 b à 200C par respectivement de l'air et du CO2.The present invention is now illustrated by two exemplary embodiments
I-EFFECT OF AN ATMOSPHERE OF CO2 UNDER PRESSURE ON DESTRUCTION
IN VITRO THERMAL BY SALMONELIA TYPHIMURIUM
5 ml samples of RINGER containing approximately 108 bacteria per ml were distributed in glass flasks with a capacity of 16 ml and pressurized at 6 b at 200C with air and CO2 respectively.
Ces échantillons ont ensuite été portés à 52,50C au bainimarie pendant différents temps. Pour chaque durée de pasteurisation, les cellules vivantes ont été dénombrées par dilutions et étalement sur boites de Pétri et incubation pendant 48 h à 370C. L'expérience montre que l'efficacité pasteurisatrice du traitement thermique est nettement améliorée en présence de CO2 comparativement à l'air. These samples were then brought to 52.50C in a bain-marie for different times. For each pasteurization period, the living cells were counted by dilutions and spreading on Petri dishes and incubation for 48 h at 370C. Experience shows that the pasteurizing efficiency of heat treatment is significantly improved in the presence of CO2 compared to air.
II - ETAT DE CUISSON SOUS PRESSION DE CO2 D'UN PLAT PREPARE A BASE DE
VIANDE DE BOEUF
Une viande de boeuf fraiche a été découpée en cubes de 2 cm d'arêtes, puis disposée dans des boitiers aérosols en aluminium contenant déjà une certaine quantité, soit de sauce "Grand Veneur", soit de sauce au poivre vert (sauces surgelées du commerce).II - COOKING CONDITION UNDER CO2 PRESSURE OF A PREPARED DISH BASED ON
BEEF
Fresh beef was cut into 2 cm cubes, then placed in aluminum aerosol cans already containing a certain amount, either "Grand Veneur" sauce, or green pepper sauce (commercial frozen sauces ).
Ces échantillons ont été partagés en deux lots
- les premiers ont été mis sous vide
- les autres ont été mis sous vide puis sous pression oe2 (6
bars relatifs, à température ambiante).These samples were split into two lots
- the first have been evacuated
- the others were placed under vacuum and then under oe2 pressure (6
relative bars, at room temperature).
Après cuisson, pendant 7 h à 580C, on a constaté que les produits cuits sous CO2 se démarquaient de ceux cuits sous vide sur le plan de la texture, quelle que soit la sauce d'accompagnement. Les produits cuits sous pression de CO2 présentaient une tendreté ou un "fondant" plus important. Il faut noter que la présence du CC2 n'a modifié en rien la couleur des viandes et la texture des sauces testées. After cooking, for 7 h at 580C, it was found that the products cooked under CO2 differed from those cooked under vacuum in terms of texture, whatever the accompanying sauce. Products cooked under CO2 pressure exhibited greater tenderness or "fondant". It should be noted that the presence of CC2 did not change the color of the meats and the texture of the sauces tested.
La carbonatation des morceaux de viande n'a pas provoqué de saveur indésirable. Au contraire, un léger effet exhausteur de goût, plutôt agréable, a été noté. The carbonation of the pieces of meat did not cause an undesirable flavor. On the contrary, a slight, rather pleasant flavor-enhancing effect was noted.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR909002616A FR2658994B1 (en) | 1990-03-02 | 1990-03-02 | PROCESS FOR THE PREPARATION OF COOKED DISHES BASED ON MEAT PRODUCT. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR909002616A FR2658994B1 (en) | 1990-03-02 | 1990-03-02 | PROCESS FOR THE PREPARATION OF COOKED DISHES BASED ON MEAT PRODUCT. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2658994A1 true FR2658994A1 (en) | 1991-09-06 |
| FR2658994B1 FR2658994B1 (en) | 1994-10-21 |
Family
ID=9394306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR909002616A Expired - Fee Related FR2658994B1 (en) | 1990-03-02 | 1990-03-02 | PROCESS FOR THE PREPARATION OF COOKED DISHES BASED ON MEAT PRODUCT. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2658994B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2084975A1 (en) * | 2008-01-10 | 2009-08-05 | Linde Aktiengesellschaft | Method for tenderising meat |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1147416A (en) * | 1955-06-15 | 1957-11-25 | Preservation process for alterable products | |
| FR1368003A (en) * | 1963-09-03 | 1964-07-24 | Nitrox Sa | Food preservation process |
| US3804962A (en) * | 1972-03-10 | 1974-04-16 | D Pipkins | Meat treating method |
| FR2520592A1 (en) * | 1982-02-03 | 1983-08-05 | Luissier Sa | Treatment of foodstuffs with carbon di:oxide - pref. before packaging and/or preservation to increase shelf life; used for sausages, meat pies, ham etc. |
| DE3445990A1 (en) * | 1984-12-17 | 1986-06-19 | A. Nattermann & Cie GmbH, 5000 Köln | Method for disinfestation of vegetable and animal products |
| DE3734025A1 (en) * | 1987-10-08 | 1989-04-20 | Juchem Franz Gmbh & Co Kg | Process for preserving a water-containing food |
| LU87232A1 (en) * | 1988-06-03 | 1989-07-07 | Lefebvre Henri Jean Louis | CONTINUOUS COOKING AND HEAT STABILIZATION PROCESS OF SUSPENDED FOOD PARTICLES IN A LIQUID FOLLOWED BY ASEPTIC STORAGE OF STABILIZED SUSPENSIONS AND APPARATUS SUITABLE PARTICULARLY FOR IMPLEMENTING THE PROCESS |
-
1990
- 1990-03-02 FR FR909002616A patent/FR2658994B1/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1147416A (en) * | 1955-06-15 | 1957-11-25 | Preservation process for alterable products | |
| FR1368003A (en) * | 1963-09-03 | 1964-07-24 | Nitrox Sa | Food preservation process |
| US3804962A (en) * | 1972-03-10 | 1974-04-16 | D Pipkins | Meat treating method |
| FR2520592A1 (en) * | 1982-02-03 | 1983-08-05 | Luissier Sa | Treatment of foodstuffs with carbon di:oxide - pref. before packaging and/or preservation to increase shelf life; used for sausages, meat pies, ham etc. |
| DE3445990A1 (en) * | 1984-12-17 | 1986-06-19 | A. Nattermann & Cie GmbH, 5000 Köln | Method for disinfestation of vegetable and animal products |
| DE3734025A1 (en) * | 1987-10-08 | 1989-04-20 | Juchem Franz Gmbh & Co Kg | Process for preserving a water-containing food |
| LU87232A1 (en) * | 1988-06-03 | 1989-07-07 | Lefebvre Henri Jean Louis | CONTINUOUS COOKING AND HEAT STABILIZATION PROCESS OF SUSPENDED FOOD PARTICLES IN A LIQUID FOLLOWED BY ASEPTIC STORAGE OF STABILIZED SUSPENSIONS AND APPARATUS SUITABLE PARTICULARLY FOR IMPLEMENTING THE PROCESS |
Non-Patent Citations (1)
| Title |
|---|
| DERWENT FILE SUPPLIER WPI(L), 1989, accession no. 89-232682, Derwent Publications Ltd, London, GB; & LU-A-87 232 (publ. 07-07-1989) & EP-A-363 341 (Publ. 11-04-1990) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2084975A1 (en) * | 2008-01-10 | 2009-08-05 | Linde Aktiengesellschaft | Method for tenderising meat |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2658994B1 (en) | 1994-10-21 |
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