GB2493754A - Curing composition comprising an umami flavouring agent - Google Patents
Curing composition comprising an umami flavouring agent Download PDFInfo
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- GB2493754A GB2493754A GB1114177.7A GB201114177A GB2493754A GB 2493754 A GB2493754 A GB 2493754A GB 201114177 A GB201114177 A GB 201114177A GB 2493754 A GB2493754 A GB 2493754A
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- United Kingdom
- Prior art keywords
- meat product
- umami
- composition
- flavouring agent
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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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
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- 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
- A23B4/02—Preserving by means of inorganic salts
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical 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
- A23L13/428—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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
Abstract
A curing composition comprises a curing agent an umami flavouring agent and, optionally, a flavour enhancer. The curing composition may be used to produce a low salt cured meat product having a salt content of less than 3%. The meat product may be a cured pork product such as gammon or bacon. The curing composition preferably contains the umami flavouring agent at 0.1 - 2.0 wt.% and a flavour enhancer at 10 - 30 wt.%. The umami flavouring agent is preferably obtained from hydrolysed corn. The full flavour and the shelf stability of the cured meat product can be maintained as for a meat product having higher salt levels.
Description
FOOD PRODUCT AND PROCESS
The invention relates to a curing composition, a process for producing a cured meat product, a cured meat product and the use of an umami flavouring agent to reduce the salt content of a cured meat product.
Umami, also referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter and salty. The term urnami has been recognized as the scientific term to describe the taste of glutamates and nucleotides. Umami represents the taste of the amino acid [-glutamate and 5'-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP). The sensation of umami is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on the human and animal tongue.
Bacon is a cured meat prepared from a pig. It is generally cured using large quantities of salt, either in brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, be boiled or be smoked. Meat from other animals, such as beef, lamb, chicken, goat or turkey, may also be cured to resemble bacon.
Bacon brine generally has added curing ingredients, most notably scdium nitrite, and occasionally sodium nitrate or potassium nitrate (salt peter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize colour.
Regulations are in place to enforce a cut in the maximum levels of salt allowed in bacon to 2.88 wt.% and this has to be done by 2012. There is therefore a need for cured meats, such as bacon, with lower salt levels, which can maintain flavour which is acceptable to consumers and maintain shelf life.
In a first aspect the invention provides a curing composition comprising a curing agent, an umami flavouring agent and a natural flavour enhancer.
In a second aspect the invention provides a process for producing a low salt cured meat product comprising treating meat with a curing composition comprising a curing agent, an umami flavouring agent and a natural flavour enhancer.
In a third aspect the invention provides a low salt cured meat product comprising an added umami flavouring agent and a natural flavour enhancer.
In a fourth aspect the invention provides the use of an umarni flavouring agent, and optionally a flavour enhancer, to reduce the level of salt required in a cured meat product, such as bacon or gammon, preferably to about 1.86 wt.% or lower.
The curing composition of the invention preferably comprises a natural flavour enhancer.
The term "flavour enhancer" is intended to mean an additional component further to the umami flavouring agent. The term "natural flavour enhancer" is preferably defined as a flavouring substance (or flavouring substances) which is (or are) obtained, by physical, enzymatic or microbiological processes, from material of vegetable or animal origin which material is either raw or has been subjected to a process normally used in preparing food for human consumption and to no process other than one normally so used (see The Flavourings in Food Regulations, 1994 (amended)). In other words, the flavour enhancer is not the same as the urnami flavouring agent and, preferably, may not be an umami flavouring agent. The flavour enhancer may be any compound or composition which enhances the flavour of the cured meat product in combination with the umami flavouring agent.
The term "salt" as used herein refers to sodium chloride.
It has been found by the present invention that the levels of salt in a cured meat product, such as bacon or gammon, can be reduced to levels of less than, for example, 3 or 2.88 wt% and that the full flavour of the cured meat product can be maintained as for higher salt levels or, indeed, exceeded, by the incorporation of the umami flavouring agent, as described herein, preferably in combination with the flavour enhancer. Also, the shelf stability of the cured meat product according to the invention can be maintained at, for example, Soc for up to 28 days, for example 24 days.
Therefore, even though the cured meat product of the invention may be a low salt product, this does not substantially or significantly compromise the flavour and shelf stability.
The curing composition according to the invention may be in a liquid or a solid form.
Typically the composition is in the form of a liquid. For example, in one embodiment the curing composition of the invention is in the form of an aqueous solution or a powder.
The aqueous solution comprises water, such as in an amount of from about 30 wt.% to about 80 wt.%, preferably from about 50 wt.% to about 70 wt.%, such as about 55 wt.% to about 65 wt.%.
The umami flavouring agent may be any umami flavouring agent known in the art.
Examples of umami flavouring agents are described in, for example, WO 2011/095533, ER 1642886, WO 2005/015158, ER 1312268, WO 2003/086766, EP 1291342 and WO 2006/003107. The umami flavouring agent may be monosodium glutamate (MSG) but in one embodiment of the invention, the umami flavouring agent does not comprise MSG or a modified MSG. Also, the umami flavouring agent is typically not obtained from meat, such as pork.
Suitable sources of umami flavouring agents include, for example, kelp and mushrooms, such as porcini stock.
In one embodiment of the invention, the umami flavouring agent is obtainable from hydrolyzed corn. For example, the umami flavouring agent may comprise 5555765 CB produced by Firmenich.
The curing composition typically comprises the umami flavouring agent, as described herein, in an amount of, for example, from about 0.01 to about 5 wt.%. In one embodiment of the invention, the curing composition comprises the umami flavouring agent in an amount of from about 0.1 to about 2 wt.%, such as from about 0.5 to 1 wt.%.
The flavour enhancer may be any compound or composition which enhances the flavour of the cured meat product in combination with the umami flavouring agent. In one embodiment of the invention, the flavour enhancer is a natural flavour, such as obtainable by fermentation, such as PuraQ Arome NA4 or PNA4 Purarome which can be obtained from Purac Biochem (in the Netherlands).
The curing composition typically comprises the flavour enhancer, such as defined above, in an amount of from about 10 wt.% to about 40 wt.°Jo, such as from about 15 wt.% to wt.%.
The curing composition typically comprises from about 10 wt.% to about 30 wt.% curing agent, such as from about 15 wt.% to about 20 wt.% curing agent. The curing agent may comprise one or more components. For example, the curing agent may comprise one or more of salt (sodium chloride), such as bagged salt, a curing ingredient such as potassium nitrate and a curing blend, such as Fibricure 50 obtainable from Fibrisol.
The curing composition may comprise salt (sodium chloride), for example, bagged salt in an amount of from about 10 wt.% to about 30 wt.%, such as from about 15 wt.% to about wt.%.
The amount of curing ingredient, such as potassium nitrate, in the curing composition is preferably from about 0.05 to about 1.5 wt.%, such as from about 0.1 to about 0.5 wt.%.
A curing blend, such as Fibricure 50, is typically present in the curing composition in an amount of from about 0.05 to about 1.5 wt.%, such as from about 0.1 to about 0.5 wt.%.
The curing composition may also comprise an antioxidant and/or acidity regulator, such as, for example, sodium ascorbate. The antioxidant and/or acidity regulator may be present in the curing composition in an amount of from about 0.05 to about 1.5 wt.%, such as from about 0.1 to about 0.5 wt.%.
In one embodiment of the invention, the curing composition comprises: (i) from about 30 wt.% to about 80 wt.% water, preferably from about 55 wt.% to about 65 wt.% water; (ii) from about 0.05 to about 1.5 wt.%, such as from about 0.1 wt.% to about 0.5 wt.% of a curing blend such as Fibricure 50; (Hi) from about 0.05 to about 1.5 wt%, such as from about 0.1 to about 0.5 wt.% of a curing ingredient such as potassium nitrate; (iv) from about 10 wt.% to about 30 wt.%, such as from about 15 wt.% to about 20 wt.% of salt, such as bagged salt; (v) from about 0.1 wt.% to about 2 wt.%, such as from about 0.5 to 1 wt.% umami flavouring agent; (vi) from about lOto about 40 wt.%, such as from about 15 wt,% to 25 wt.% of flavour enhancer; and optionally (vii) from about 0.05 to about 1.5 wt.%, such as from about 0.1 to about 0.5 wt.% of antioxidant and/or acidity regulator.
The curing composition, as defined in any of the above embodiments, may be prepared by mixing the components in any particular order. In one embodiment of the invention, the composition is prepared by adding components (H) to (vU) to the water in descending order, that is (ii) first and (vii) last. The composition may be mixed after the addition of each component, for example, for about I to 10 minutes, such as 5 minutes.
In a preferred embodiment of the invention, the curing composition is used within 24 hours of being prepared. The temperature of the curing composition is preferably no more than about 5°C, such as about 5°C or less, for example from 1°C to 4°C. The composition may be cooled, for example, in a chiller or fridge, after preparing it to achieve the temperature.
In the invention, the process for producing a low salt cured meat product comprises treating meat with a curing composition comprising a curing agent, an umami flavouring agent and a flavour enhancer. The curing may be carried out according to the methods known in the art. For example, the meat may be soaked in the curing composition, coated with the curing composition or injected with the curing composition.
In one embodiment, the curing composition for use in the process is as defined in any of the above embodiments. For example, the curing composition for use in the process may comprise: (i) from about 30 wt.% to about 80 wt.% water, preferably from about 55 wt.% to about 65 wt.% water; (U) from about 0.05 to about 1.5 wt.%, such as from about 0.1 wt.% to about 0.5 wt.°Io of a curing blend such as Fibricure 50; (iU) from about 0.05 to about 1.5 wt.%, such as from about 0.1 to about 0.5 wt.% of a curing ingredient such as potassium nitrate; (iv) from about 10 wt.% to about 30 wt.%, such as from about 15 wt.% to about 20 wt.% of salt, such as bagged salt; (v) from about 0.1 wt.% to about 2 wt.%, such as from about 0.5 to 1 wt.% of umami flavouring agent; (vi) from about 10 to about 40 wt.%, such as from about 15 wt.% to 25 wt.% of flavour enhancer; and optionally (vU) from about 0.05 to about 1.5 wt.%, such as from about 0.1 to about 0.5 wt.% of antioxidant and/or acidity regulator.
The meat to be cured in the present invention is generally from a pig. Meat from other animals, such as beef, lamb, chicken, goat or turkey, may, however, also be used. Meat from a pig is preferred.
In one embodiment of the invention, the meat product comprises a cured pork product. It is preferred that the meat product comprises gammon or bacon. The bacon may be any type of bacon, such as from the side or back cuts of pork or from pork belly. For example the bacon may be from pork belly or pork loin. The pork product, such as bacon or gammon, may additionally be smoked following curing or may be unsmoked.
In the process of the invention it is preferred that the temperature of the curing composition is about 5°C or less, such as from 1 to 4°C. The process of the invention may be carried out at the same temperature as the curing composition or at a different temperature.
In one embodiment, the curing composition used in the process further comprises water and, optionally, salt and/or an antioxidant or acidity regulator and/or a food preserver.
For example, the curing agent preferably comprises Fibricure 50, the antioxidant preferably comprises sodium ascorbate and the food preserver preferably comprises potassium nitrate. These may all be used in the amounts defined above.
The flavour enhancer used in the process may be as defined in any of the embodiments above for the curing composition. In one embodiment, the flavour enhancer is a natural flavour such as obtainable by fermentation, such as PuraQ Arome NA4 or PNA4 Purarome.
The process of the invention produces a low salt cured meat product. By "low salt", it is intended to mean that the meat product, such as bacon, comprises less than about 3 wt.% salt (sodium chloride) or less than about 2.88 wt. % or 1.88 wt.% or less salt. For example, the low salt cured meat product produced by the invention typically comprises from about 1 wt.% to about less than 3 wt.% salt, such as from 1.5 wt.% to 2.5 wt.% salt.
In particular, the low salt cured meat product of the invention, such as bacon, may comprise from about 1.4 wt.% to 2.9 wt.% salt, such as about 1.88 wt.% salt. The level of salt may be determined according to known methods in the art.
The umanli flavouring agent used in the process may be as defined in any of the above embodiments for the curing composition. In one embodiment, the umami flavouring agent is obtainable from hydrolyzed corn. For example, the umarni flavouring agent may comprise a natural glutamate and/or naturally occurring sugar.
The invention also provides a low salt cured meat product comprising an added umami flavouring agent and a flavour enhancer. The term "added" in relation to umami flavouring agent is intended to exclude any umami flavours which may already be present in the meat itself. The added umami flavouring agent is, therefore, not that already present in meat, such as pork.
The low salt cured meat product may be a meat product as defined in any of the above embodiments for the process of the invention. In one embodiment, the cured meat product is bacon or gammon, preferably bacon.
The salt content of the cured meat product may also be as defined in any of the above embodiments. In one embodiment, the cured meat product, such as bacon, comprises salt in an amount less than about 3 wt.% based on the weight of the product, such as less than 2.88 wt.%, preferably 1.88 wt.% or less or from about 1 to less than about 3 wt.%.
The added umami flavouring agent may be any umami flavouring agent as described in the above embodiments. Preferably, the umami flavouring agent is not MSG or derivatives of MSG and is not obtained from meat. In one embodiment, the umami flavouring agent is preferably obtainable from hydrolyzed corn and is optionally present in the meat product, such as bacon, in an amount of 0.00001 to 0.1 wt.%. Alternatively, the urnami flavouring agent, as defined herein, may be present in an amount of from 0.1 ppm to 100 ppm, such as 0.5 to 10 ppm, based on the weight of the meat product, such as bacon.
The flavour enhancer may be as defined in any of the above embodiments. In one embodiment, the flavour enhancer is a natural flavour such as obtainable by fermentation, such as Purao Arome NA4 or PNA4 Purarome. The flavour enhancer may be present in the cured meat product, such as bacon, in an amount of from 0.1 ppm to 100 ppm, such as 0.5 to 10 ppm, based on the weight of the meat product, such as bacon.
An umami flavouring agent, and optionally a flavour enhancer, may therefore be used to reduce the level of salt required in a cured meat product, such as bacon or gammon, to less than about 3 wt.% while maintaining a consumer acceptable taste and shelf life.
The umanii flavouring agent and the flavour enhancer may be as defined in any of the above embodiments and be used in the amounts set out above.
The cured meat product, such as bacon or gammon! may be sliced and packaged and, optionally, labelled.
The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.
The following non-limiting examples illustrate the invention and do not limit its scope in any way. In the examples and throughout this specification, all percentages, parts and ratios are by weight unless indicated otherwise. Average molecular weights are based on weight unless otherwise specified. It will be appreciated that the various percentage amounts of the different components that are present in the products of the invention, including any optional components, will add up to 100%.
EXAMPLE:
The following is an example of a curing composition used to produced a low salt bacon having a salt content of about 1.88 wt.%.
The ingredients in the curing composition were added and mixed in descending order.
Ingredient Name Spec Wt (kg) -Mix Time Water 62.83% 502.65 N/A Fibricure 50 0.24% 1.95 -5 mins Potassium Nitrate 0.12% 0.97 5 mins Bagged Saft 16.12% 128.94 Smftis Urnami Flavour 0.79% 6.32 5 mins PNA4 Purarome 19.74% -15789 -5 mins Sodium Ascorbate 0.16% 1.28 1 hr B4 Use The umami flavour used was obtained from Firmenich.
The composition was used within 24 hours of mixing and had a temperature of 5°C or less. The composition was placed in a chiller until it cooled to 5°C or less.
The bacon produced by the invention was subjected to a taste test. The testers is preferred the taste of the low salt bacon produced by the invention. It was considered to have a better fuller flavour than normal bacon with a salt content of from 3 to 3.5 wt.%.
Claims (4)
- <claim-text>CLAIMS: 1. A curing composition comprising a curing agent, an umami flavouring agent and, optionally, a flavour enhancer.</claim-text> <claim-text>2. The curing composition according to Claim 1, wherein the composition is in the form of an aqueous solution or a powder.</claim-text> <claim-text>3. The curing composition according to Claim 1 or Claim 2, wherein the composition comprises the umami flavouring agent in an amount of from about 0_i wt.% to about 2 wt.%.</claim-text> <claim-text>4. The curing composition according to any one of Claims 1 to 3, wherein the composition comprises the flavour enhancer in an amount of from about 10 wt.% to about 3Owt.%.</claim-text> <claim-text>5. A process for producing a low salt cured meat product comprising treating meat with a curing composition comprising a curing agent, an umami flavouring agent and, optionally, a flavour enhancer.</claim-text> <claim-text>6. The process according to Claim 5, wherein the composition is as defined in any one of Claims 2 to 4.</claim-text> <claim-text>7. The process according to Claim 5 or Claim 5, wherein the meat product comprises a cured pork product.</claim-text> <claim-text>8. The process according to any one of Claims 5 to 7, wherein the meat product comprises gammon or bacon.</claim-text> <claim-text>9. The process according to any one of Claims 5 to 8, wherein the temperature of the curing composition is about 5°C or less 10. The process according to any one of Claims 5 to 9, wherein the composition further comprises water and, optionally, salt and/or an antioxidant or acidity regulator and/or a food preserver.11. The process according to Claim 10, wherein the curing agent comprises Fibricure 50, the antioxidant comprises sodium ascorbate and the food preserver comprises potassium nitrate.12. The composition according to any one of Claims 1 to 4 or the process according to any one of Claims 5 to 11, wherein the flavour enhancer is a natural flavour obtainable by fermentation, such as Purao Arome NA4 or PNA4 Purarome.13. The process according to any one of Claims 5 to 12 wherein the meat product comprises a salt content of less than about 3 wt.%, for example from 1 to less than about 3 wt.%.14. The composition according to any one of Claims 1 to 4 or the process according to any one of Claims 5 to 13, wherein the umami flavouring agent is obtainable from hydrolyzed corn.15. The composition according to any one of Claims 1 to 4 or the process according to any one of Claims 5 to 14, wherein the umami flavouring agent comprises a natural glutamate and/or naturally occurring sugar.16. A low salt cured meat product obtainable by the process according to any one of Claims Sto 15.17. A low salt cured meat product obtained by the process according to any one of Claims 5 to 15.18. A low salt cured meat product comprising an added umami flavouring agent and, optionally, a flavour enhancer.19. The low salt cured meat product according to any one of Claims 16 to 18, wherein the cured meat product comprises bacon or gammon.20. The low salt cured meat product according to any one of Claims 16 to 19, wherein the meat product comprises salt in an amount equal to or less than about 3 wt.% based on the weight of the product, such as from ito 3 wt.% 21. The low salt cured meat product according to any one of Claims 16 to 20, wherein the umami flavouring agent is obtainable from hydrolyzed corn and is optionally present in an amount of 0.00001 to 0.1 wt.%.22. The low salt cured meat product according to any one of Claims 16 to 21, wherein the flavour enhancer is a natural flavour obtainable by fermentation, such as PuraQ Arome NA4 or PNA4 Purarome.23. Use of an umami flavouring agent, and optionally a flavour enhancer, to reduce the level of salt in a cured meat product, such as bacon or gammon.Amendments to the claims have been tiled as follows.CLAIMS: 1. A curing composition comprising salt and an umami flavouring agent, wherein the composition comprises from 10 wt.% to 20 wt.% safl and wherein the umami flavouring s agent does not comprise monosodium glutamate.
- 2. The curing composition according to Claim 1, wherein the composition is in the form of an aqueous solution or a powder.
- 3. The curing composition according to Claim I or Claim 2, wherein the composition comprises the umami flavouring agent in an amount of from 0,1 wt.% to 2 wt.%.
- 4. The curing composition according to any one of Claims 1 to 3, wherein the composition comprises a flavour enhancer in an amount of from 10 wt.°Jo to 30 wt.%.6. A process for producing a low salt cured meat product comprising a salt content of less than S wt.°fo, wherein the process comprises treating meat with a curing composition comprising salt and an umami flavouring agent wherein the composition comprises from 10 wt.% to 20 wt.% salt and wherein the umami flavouring agent does not comprise monosodium glutamate. * I6. The process according to Claim 5, wherein the composition is as defined in any one of Claims 2 to 4.7. The process according to Claim 5 or Claim 6, wherein the meat product comprises a cured pork product.8. The process according to any one of Claims S to 7, wherein the meat product comprises gammon or bacon.9. The process according to any one of Claims 5 to 8, wherein the temperature of the curing composition is 5°C or less.10. The process according to any one of Claims 6 to 9, wherein the composition further comprises water andfor an antioxidant or acidity regulator and/or a food preserver.11, The process according to Claim 10, wherein the antioxidant comprises sodium ascorbate and the food preserver comprises potassium nitrate.12. The composition according to any one of Claims I to 4 or the process according to any one of Claims S to 11, wherein the composition comprises a flavour enhancer which is a natural flavour obtainable by fermentation.13. The process according to any one of Claims 5 to 12 wherein the meat product io comprises a salt content of from ito less than 3 wt%.14. The composition according to any one of Claims Ito 4 or the process according to any one of Claims 5 to 13, wherein the umami flavouring agent comprises a natural glutamate and/or naturally occurring sugar.15. A low salt cured meat product comprising an added umami flavouring agent wherein the umami flavouring agent does not comprise monosodium glutamate and the meat product comprises salt in an amount of less than 3 wt.% based on the weight of the product1 wherein the cured meat product comprises bacon or gammon. * * . ..16. The low salt cured meat product according to Claim 15 further comprising a flavour enhancer. -4* * . .17. The low salt cured meat product according to Claim 15 or Claim 16, wherein the cured meat product comprises bacon.* S 18. The low salt cured meat product according to any one of Claims 15 to 17, wherein the meat product comprises salt in an amount of from 1.5 to 2.5 wt.%.19. The low salt cured meat product according to any one of Claims 16 to 18, wherein the flavour enhancer is a natural flavour obtainable by fermentation...</claim-text>
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1114177.7A GB2493754A (en) | 2011-08-17 | 2011-08-17 | Curing composition comprising an umami flavouring agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1114177.7A GB2493754A (en) | 2011-08-17 | 2011-08-17 | Curing composition comprising an umami flavouring agent |
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| GB201114177D0 GB201114177D0 (en) | 2011-10-05 |
| GB2493754A true GB2493754A (en) | 2013-02-20 |
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| GB1114177.7A Withdrawn GB2493754A (en) | 2011-08-17 | 2011-08-17 | Curing composition comprising an umami flavouring agent |
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| CN101396128A (en) * | 2007-09-24 | 2009-04-01 | 大成美食（上海）有限公司 | Vacuum curing rolling method of meat products |
| KR20100111153A (en) * | 2009-04-06 | 2010-10-14 | 송가네 식품 주식회사 | Composition comprising chaga for curing and smoking of duck meat using it and its preparation method |
| WO2011029893A1 (en) * | 2009-09-11 | 2011-03-17 | Zylum Beteiligungsgesellschaft Mbh & Co. Patente Ii Kg | Cured chunky meat product, in particular boiled ham |
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2011
- 2011-08-17 GB GB1114177.7A patent/GB2493754A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB468799A (en) * | 1936-02-15 | 1937-07-13 | Hugh Earl Allen | Meat curing composition |
| FR2276004A1 (en) * | 1974-06-28 | 1976-01-23 | Voituriez Daniel | Flavouring compsn for pork meat and fat - comprising nut meal, monosodium glutamate, and maltodextrins |
| JPS59118038A (en) * | 1982-12-22 | 1984-07-07 | Ichikawa Kagaku Kenkyusho:Kk | Processed meat food with reduced salt |
| EP0692149A1 (en) * | 1993-03-31 | 1996-01-17 | Berg Electronics Manufacturing B.V. | Electrical connector |
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| WO2011029893A1 (en) * | 2009-09-11 | 2011-03-17 | Zylum Beteiligungsgesellschaft Mbh & Co. Patente Ii Kg | Cured chunky meat product, in particular boiled ham |
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Also Published As
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|---|---|
| GB201114177D0 (en) | 2011-10-05 |
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