JP2019522969A - 保存処理肉製品におけるフレーバー安定化のための塩製品 - Google Patents
保存処理肉製品におけるフレーバー安定化のための塩製品 Download PDFInfo
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- JP2019522969A JP2019522969A JP2018565681A JP2018565681A JP2019522969A JP 2019522969 A JP2019522969 A JP 2019522969A JP 2018565681 A JP2018565681 A JP 2018565681A JP 2018565681 A JP2018565681 A JP 2018565681A JP 2019522969 A JP2019522969 A JP 2019522969A
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- Prior art keywords
- nitrite
- flavor
- sodium salt
- chloride
- salt product
- 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.)
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Classifications
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- 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
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- 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
- 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
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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
- A23L27/40—Table salts; Dietetic salt substitutes
- A23L27/45—Salt substitutes completely devoid of sodium chloride
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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
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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
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- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
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Landscapes
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- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
本開示はフレーバーの安定化に関する。より具体的に、本開示は保存処理肉製品におけるフレーバーの安定化のための低ナトリウム塩製品に関する。
肉および肉製品の保存は、所望されるおいしさの特徴を肉製品に与えるために、長年、塩、色止め成分および香味料などの添加剤で肉製品を処理することなど様々な方法で実施されている。
ある態様において、肉を保存処理するための低ナトリウム塩製品は、塩化ナトリウム;塩化カリウム、塩化マグネシウム、塩化カルシウム、塩化アンモニウム、硫酸マグネシウムおよびそれらの組み合わせからなる群から選択される塩化ナトリウム代替材料;少なくとも1つの風味材料;少なくとも1つの亜硝酸塩;および少なくとも1つの風味材料と少なくとも1つの亜硝酸塩の反応を阻害するための量において存在するホスファートフレーバー安定剤を含む。
具体的な態様のこれらおよび他の特性、側面および利点は本開示の一読から当業者に明らかになるだろう。
以下の文章は本開示の多くの異なる態様の広い説明を記載する。あらゆる可能な態様を記載することは不可能ではないが非現実的であるため、本記載は例示に過ぎないものとして解釈されるべきであり、あらゆる可能な態様を記載するものではない。本明細書に記載される任意の特性、特徴、要素、組成物、成分、製品、ステップまたは方法は削除され、全体または部分において、本明細書に記載される他の特性、特徴、要素、組成物、成分、製品、ステップまたは方法と合わせるかまたは置換されることができる。多くの代わりの態様は、現在の技術または本特許出願後に開発された技術を用いて実行でき、それはなお本特許請求の範囲に包含される。本明細書において引用される全ての出版物および特許は参照により本明細書に組み込まれる。
食品の消費者支持のために最も重要な基準の1つは、フレーバーである。それに応じて、出願人は、保存処理肉において、安定なフレーバーを消費者に供給することを可能にする、低ナトリウム塩製品を開発した。
本開示により、肉を保存処理するための低ナトリウム塩製品が提供される。本開示による塩製品は塩化ナトリウム;塩化ナトリウム代替材料;少なくとも1つの風味材料;少なくとも1つの亜硝酸塩;および風味材料および亜硝酸塩の反応に起因する風味材料の破壊を妨げるためのリン酸安定化剤を含む。塩製品はまた、特別な適用のための他の任意の成分を含んでもよい。
本開示によれば、用語「保存処理」とは、任意の様々な食品の保存ならびに浸透の工程により食品から水分を吸い取る目的で、肉および魚などの食品に塩、硝酸塩、亜硝酸塩および/または糖の組み合わせの添加による風味付け工程をいう。
例示の保存された肉製品は、限定されないが、ブレザオラ、カッチャトーレ、カピコロ(capicola)、コッパ、コテキーノ、クラテッロ、グアンチャーレ、ラルド、モルタデッラ、パンチェッタ、ペペローニ(pepperoni)、ポルケッタ(porchetta)、プロシュット、サラミ、ソプレッサータ、スペック、ジャンボン ド バイヨンヌ、ソシソン セック、およびロモを含む。
低ナトリウム塩製品は、約2重量%〜約7重量%、もう1つの態様において約3重量%〜約6重量%、さらにもう1つの態様において約4重量%〜約5重量%、またはその範囲内の任意の個別の数字の、少なくとも1つの風味材料の塩製品を含んでもよい。
低ナトリウム塩製品は、任意に、限定されないが、味覚および/またはフレーバーを抑え、増強し、影響を与えまたは変化する材料、あるいは本開示の塩製品が用いられる塩製品または食物製品の粘結特性、自由な流動性、着色、テクスチャ、微生物安定性、匂いまたは栄養価に影響する材料を含む、さらなる成分を含んでもよい。ある態様において、添加剤はマスキング剤であってよい(例えば、塩化ナトリウム代替材料の好ましくない(苦いまたは金属っぽい)味をマスクするため)。ある態様において、適切なマスキング剤は、U.S. 7,981,457 および U.S. 2013/0309381に記載される剤から選択されることができ、それらの両方はそれらの全体において本明細書に組み込まれる。
本発明の考え方および範囲から外れることなく多くの発明の変形が可能であるので、以下の例は、説明の目的のためだけに与えられ、本発明の限定として解釈されるべきではない。
3種の低ナトリウム塩製品(例1、例2および例3)を調製し、表1に示す。ホスファートおよび亜硝酸塩を含まない例1;亜硝酸塩だけを含む例2;およびホスファートおよび亜硝酸塩を含む例3。
本明細書に開示される範囲および値は、列挙される正確な数値に厳格に限定して理解されるべきではない。代わりに、他に特定しない限り、各々のかかる値は列挙された値およびその値の周辺の機能的に等価な範囲の両方を意味することを意図する。例えば、「40mm」と開示される範囲は「約40mm」を意味することを意図する。
Claims (11)
- 塩化ナトリウム;
塩化カリウム、塩化マグネシウム、塩化カルシウム、塩化アンモニウム、硫酸マグネシウムおよびそれらの組み合わせからなる群から選択される塩化ナトリウム代替材料;
少なくとも1つの風味材料;
少なくとも1つの亜硝酸塩;ならびに
少なくとも1つの風味材料と少なくとも1つの亜硝酸塩の反応を阻害する量において存在するホスファートフレーバー安定剤:
を含む、肉を保存処理するための低ナトリウム塩製品。 - ホスファートフレーバー安定剤の亜硝酸塩に対する重量比が約25:1〜約35:1である、請求項1に記載の低ナトリウム塩製品。
- ホスファートフレーバー安定剤の亜硝酸塩に対する重量比が約30:1である、請求項2に記載の低ナトリウム塩製品。
- 製品が保存処理肉に対して約0.005%〜約0.05%の亜硝酸塩を供給する、請求項1に記載の低ナトリウム塩製品。
- 製品が保存処理肉に対して約0.01%の亜硝酸塩を供給する、請求項1に記載の低ナトリウム塩製品。
- 少なくとも1つの風味材料の塩製品約3重量%〜約6重量%を含む、請求項1に記載の低ナトリウム塩製品。
- 少なくとも1つの亜硝酸塩が、亜硝酸ナトリウム、亜硝酸カリウム、亜硝酸カルシウム、亜硝酸マグネシウム、亜硝酸アンモニウムおよびそれらの混合物からなる群から選択される、請求項1に記載の低ナトリウム塩製品。
- ホスファートフレーバー安定剤がアルカリ金属ホスファートまたはアルカリ土類金属ホスファートであってよい、請求項1に記載の低ナトリウム塩製品。
- 塩化ナトリウム;
塩化ナトリウム代替材料;
少なくとも1つの風味材料;
少なくとも1つの亜硝酸塩;および
ホスファートフレーバー安定剤;
ここで、低ナトリウム塩製品が約0.01%の少なくとも1つの亜硝酸塩を保存処理肉に供給する:
を含む肉を保存処理するための低ナトリウム塩製品。 - ホスファートフレーバー安定剤の亜硝酸塩に対する重量比が約30:1である、請求項9に記載の低ナトリウム塩製品。
- 約50%の塩化ナトリウム、約31.4%の塩化ナトリウム代替材料、約4.6%の風味材料、約0.46%の亜硝酸塩および約13.9%のホスファートフレーバー安定剤を含む、請求項9に記載の低ナトリウム塩製品。
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CN110447815A (zh) * | 2019-08-30 | 2019-11-15 | 贵州大学 | 一种低钠盐西式火腿及其制作方法 |
CN111213846A (zh) * | 2020-01-15 | 2020-06-02 | 普琦瑞 | 烟熏、风干鸡的制备方法 |
CN115590058B (zh) * | 2022-09-02 | 2024-05-10 | 厦门傲泓智能装备有限公司 | 一种减缓脂肪氧化方法及所用组合物与应用 |
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