SG11201810300PA - Salt product for flavor stabilization in cured meat products - Google Patents
Salt product for flavor stabilization in cured meat productsInfo
- Publication number
- SG11201810300PA SG11201810300PA SG11201810300PA SG11201810300PA SG11201810300PA SG 11201810300P A SG11201810300P A SG 11201810300PA SG 11201810300P A SG11201810300P A SG 11201810300PA SG 11201810300P A SG11201810300P A SG 11201810300PA SG 11201810300P A SG11201810300P A SG 11201810300PA
- Authority
- SG
- Singapore
- Prior art keywords
- international
- chloride
- salt product
- pct
- flavor
- Prior art date
Links
- 239000000796 flavoring agent Substances 0.000 title abstract 5
- 235000019634 flavors Nutrition 0.000 title abstract 5
- 235000019542 Cured Meats Nutrition 0.000 title abstract 2
- 150000003839 salts Chemical class 0.000 title abstract 2
- 230000006641 stabilisation Effects 0.000 title abstract 2
- 238000011105 stabilization Methods 0.000 title abstract 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 abstract 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 abstract 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 abstract 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 abstract 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 abstract 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 159000000000 sodium salts Chemical class 0.000 abstract 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- 244000201702 Torenia fournieri Species 0.000 abstract 1
- 235000019270 ammonium chloride Nutrition 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 229910001629 magnesium chloride Inorganic materials 0.000 abstract 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 abstract 1
- 235000019341 magnesium sulphate Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000008520 organization Effects 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 239000001103 potassium chloride Substances 0.000 abstract 1
- 235000011164 potassium chloride Nutrition 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
Classifications
-
- 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
-
- 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
- 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
-
- 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
-
- 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
-
- 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
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property 111111111111111111111111111111111111111111111111111111111111111111111111111 Organization 0 International Bureau (10) International Publication Number (43) International Publication Date .....0\"\" WO 2017/216319 Al 21 December 2017 (21.12.2017) WIP0 I PCT (51) International Patent Classification: A23B 4/023 (2006.01) A23L 13/70 (2016.01) A23L 27/40 (2016.01) (21) International Application Number: PCT/EP2017/064724 (22) International Filing Date: 15 June 2017 (15.06.2017) (25) Filing Language: English (26) Publication Language: English (30) Priority Data: 62/351,573 17 June 2016 (17.06.2016) US (71) Applicant: GIVAUDAN SA [CH/CH]; Chemin de la Per- fumerie 5, 1214 Vernier (CH). (72) Inventors: VAN DAM, Karen; 9291 Bluewing Ter- race, Blue Ash, Ohio 45236 (US). AULENBACHER, Christian; Zollstrasse 10, 78244 Gottmadingen (DE). — HAIBER, Stephan; Zijderupsstraat 1, 1338 KX Almere (NL). VORSTER, Susanna Magdalena; Anne Franklaan — 104, 1403 HT Bussum (NL). = Agent: GLOBAL PATENTS; Givaudan International SA, Uberlandstrasse 138, 8600 Diibendorf (CH). = (74) = Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (81) = = _ HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, = _ = MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, = OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, = = SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, = TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. = = Designated States (unless otherwise indicated, for every (84) = kind of regional protection available): ARIPO (BW, GH, = GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, = UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, = TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, — EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG). = — 1-1 -•!! Published: ON — with international search report (Art. 21(3)) Il cr) ,tD ,-1 (54) Title: SALT PRODUCT FOR FLAVOR STABILIZATION IN CURED MEAT PRODUCTS ei ---- (57) : A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium IN , 1 chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium 0 chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate N flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite. C
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201662351573P | 2016-06-17 | 2016-06-17 | |
| PCT/EP2017/064724 WO2017216319A1 (en) | 2016-06-17 | 2017-06-15 | Salt product for flavor stabilization in cured meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SG11201810300PA true SG11201810300PA (en) | 2018-12-28 |
Family
ID=59258186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SG11201810300PA SG11201810300PA (en) | 2016-06-17 | 2017-06-15 | Salt product for flavor stabilization in cured meat products |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US11985996B2 (en) |
| EP (1) | EP3471547A1 (en) |
| JP (2) | JP7162538B2 (en) |
| KR (1) | KR20190019942A (en) |
| CN (1) | CN109310099A (en) |
| BR (1) | BR112018075446A2 (en) |
| SG (1) | SG11201810300PA (en) |
| WO (1) | WO2017216319A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109310099A (en) * | 2016-06-17 | 2019-02-05 | 奇华顿股份有限公司 | Product salt for the perfume stable in marinated meat products |
| CN108651878A (en) * | 2018-04-22 | 2018-10-16 | 西南民族大学 | Low temperature salts down stew in soy sauce yak meat and mutton composition and its halogen method that salts down |
| CN110447815A (en) * | 2019-08-30 | 2019-11-15 | 贵州大学 | A kind of Cardia Salt Western-style ham and preparation method thereof |
| CN111213846A (en) * | 2020-01-15 | 2020-06-02 | 普琦瑞 | Preparation method of smoked and air-dried chicken |
| CN115590058B (en) * | 2022-09-02 | 2024-05-10 | 厦门傲泓智能装备有限公司 | Method for slowing down fat oxidation, composition used by method and application of composition |
Family Cites Families (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2173992A (en) * | 1936-05-23 | 1939-09-26 | Albert G Mccaleb | Method of curing meats |
| US2937094A (en) | 1957-01-23 | 1960-05-17 | Hygrade Food Products Corp | Process of curing meats and composition therefor |
| CA1160099A (en) | 1981-02-23 | 1984-01-10 | Swift Company | Sausage emulsions containing gluconate salts |
| US4382098A (en) | 1981-02-23 | 1983-05-03 | Swift & Company | Sausage emulsions containing gluconate salts and process of preparation |
| US4434187A (en) * | 1982-03-16 | 1984-02-28 | Diamond Crystal Salt Company | Meat curing composition |
| FR2708178B1 (en) | 1993-07-26 | 1995-10-20 | Midi Salines Est Cie Salins | Composition for salting and preserving foodstuffs and its use. |
| FR2773955B1 (en) | 1998-01-26 | 2000-04-07 | Sanofi Sa | DIETETIC COMPOSITION IN THE FORM OF A SALT SUBSTITUTING TABLE SALT |
| US6713106B1 (en) * | 1999-04-21 | 2004-03-30 | Red Arrow Products Company Llc | Method of making bacon products |
| WO2005094615A1 (en) | 2004-03-03 | 2005-10-13 | Ecosalt Corporation | Non-bitter sodium-free or low-sodium salt composition |
| BRPI0509724B1 (en) | 2004-04-06 | 2016-07-12 | Givaudan Nederland Services Bv | flavoring composition, use of a substance, product, and process for improving the flavor of a food, drink, pharmaceutical or oral care product |
| UY31725A (en) * | 2008-03-21 | 2009-11-10 | Smart Salt Inc | SALES CARNALITE TYPE FOOD AND PRODUCTS OF THE SAME |
| US20100040746A1 (en) | 2008-08-15 | 2010-02-18 | James Daniel Shull | Method for preparing a fully cooked, oven roasted shelf stable meat product |
| EP2429316B1 (en) * | 2009-04-29 | 2016-05-25 | Akzo Nobel Chemicals International B.V. | Process to prepare a low-sodium salt product, product obtainable thereby and the use thereof |
| GB201020255D0 (en) | 2010-11-30 | 2011-01-12 | Givaudan Sa | Organic compounds |
| ES2390430B1 (en) | 2011-04-12 | 2013-10-01 | Institut De Recerca I Tecnologia Agroalimentàries | COMPOSITION FOR THE TOTAL OR PARTIAL REPLACEMENT OF SODIUM CHLORINE IN THE DEVELOPMENT OF PARTIALLY DEHYDRATED CRUDE CRUSHED PRODUCTS, USE OF SUCH COMPOSITION, AND PROCESS FOR THE DEVELOPMENT OF PARTIALLY OCCUPIED PARTICULAR AUSED PARTICULAR AUSED CRUSHED PARTICULAR PRODUCTS. |
| CN103054051A (en) | 2012-12-28 | 2013-04-24 | 南京农业大学 | Low-fat emulsion sausage and production method thereof |
| CN103549484A (en) * | 2013-10-30 | 2014-02-05 | 冯彩平 | Curing agent for curing meat product and method for curing preserved meat |
| CN104223176B (en) * | 2014-09-19 | 2016-11-30 | 合肥工业大学 | A kind of low sodium hypophosphate meat products |
| CN104824687A (en) * | 2015-04-17 | 2015-08-12 | 荆楚理工学院 | Preparation method for low-salt preserved meat |
| CN109310099A (en) * | 2016-06-17 | 2019-02-05 | 奇华顿股份有限公司 | Product salt for the perfume stable in marinated meat products |
-
2017
- 2017-06-15 CN CN201780037002.XA patent/CN109310099A/en active Pending
- 2017-06-15 WO PCT/EP2017/064724 patent/WO2017216319A1/en unknown
- 2017-06-15 EP EP17734259.9A patent/EP3471547A1/en not_active Ceased
- 2017-06-15 US US16/305,992 patent/US11985996B2/en active Active
- 2017-06-15 KR KR1020187036358A patent/KR20190019942A/en not_active IP Right Cessation
- 2017-06-15 SG SG11201810300PA patent/SG11201810300PA/en unknown
- 2017-06-15 JP JP2018565681A patent/JP7162538B2/en active Active
- 2017-06-15 BR BR112018075446A patent/BR112018075446A2/en not_active Application Discontinuation
-
2021
- 2021-01-15 JP JP2021005318A patent/JP2021072812A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP3471547A1 (en) | 2019-04-24 |
| KR20190019942A (en) | 2019-02-27 |
| BR112018075446A2 (en) | 2019-03-19 |
| JP2019522969A (en) | 2019-08-22 |
| US11985996B2 (en) | 2024-05-21 |
| JP2021072812A (en) | 2021-05-13 |
| JP7162538B2 (en) | 2022-10-28 |
| CN109310099A (en) | 2019-02-05 |
| WO2017216319A1 (en) | 2017-12-21 |
| US20190216120A1 (en) | 2019-07-18 |
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