SK284797B6 - Kyslý mäsový produkt s nízkym obsahom tuku a spôsob jeho prípravy - Google Patents
Kyslý mäsový produkt s nízkym obsahom tuku a spôsob jeho prípravy Download PDFInfo
- Publication number
- SK284797B6 SK284797B6 SK1583-2001A SK15832001A SK284797B6 SK 284797 B6 SK284797 B6 SK 284797B6 SK 15832001 A SK15832001 A SK 15832001A SK 284797 B6 SK284797 B6 SK 284797B6
- Authority
- SK
- Slovakia
- Prior art keywords
- product
- meat
- fermented
- dairy product
- particles
- Prior art date
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 29
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 11
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims description 24
- 235000013365 dairy product Nutrition 0.000 claims abstract description 39
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 239000002245 particle Substances 0.000 claims abstract description 27
- 235000013351 cheese Nutrition 0.000 claims abstract description 24
- 235000013618 yogurt Nutrition 0.000 claims abstract description 17
- 235000020997 lean meat Nutrition 0.000 claims abstract description 12
- 239000007858 starting material Substances 0.000 claims abstract description 11
- 239000002535 acidifier Substances 0.000 claims abstract description 5
- 239000012905 visible particle Substances 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 47
- 235000013372 meat Nutrition 0.000 claims description 32
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 235000021001 fermented dairy product Nutrition 0.000 claims description 10
- 235000013580 sausages Nutrition 0.000 claims description 10
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 235000015142 cultured sour cream Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000011159 matrix material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021262 sour milk Nutrition 0.000 claims description 5
- 239000003623 enhancer Substances 0.000 claims description 4
- 238000011534 incubation Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 239000005862 Whey Substances 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 230000001427 coherent effect Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000015141 kefir Nutrition 0.000 claims description 3
- 238000010791 quenching Methods 0.000 claims description 3
- 230000000171 quenching effect Effects 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 235000013406 prebiotics Nutrition 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims 1
- 241001237745 Salamis Species 0.000 abstract description 6
- 235000015175 salami Nutrition 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 description 10
- 235000014059 processed cheese Nutrition 0.000 description 7
- 238000001035 drying Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 235000021119 whey protein Nutrition 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 235000020989 red meat Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 241000191996 Pediococcus pentosaceus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191973 Staphylococcus xylosus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015146 crème fraîche Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 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
- 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
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9910139.6A GB9910139D0 (en) | 1999-04-30 | 1999-04-30 | Improvements in and relating to fermented meat products |
| PCT/GB2000/001656 WO2000065936A1 (en) | 1999-04-30 | 2000-04-28 | Improvements to acidic meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| SK15832001A3 SK15832001A3 (sk) | 2002-06-04 |
| SK284797B6 true SK284797B6 (sk) | 2005-11-03 |
Family
ID=10852665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SK1583-2001A SK284797B6 (sk) | 1999-04-30 | 2000-04-28 | Kyslý mäsový produkt s nízkym obsahom tuku a spôsob jeho prípravy |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP1175159B1 (de) |
| AU (1) | AU4587400A (de) |
| BR (1) | BR0010157A (de) |
| CZ (1) | CZ295235B6 (de) |
| DE (1) | DE60006515T2 (de) |
| GB (1) | GB9910139D0 (de) |
| HU (1) | HUP0201124A3 (de) |
| SK (1) | SK284797B6 (de) |
| WO (1) | WO2000065936A1 (de) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO20005850L (no) * | 2000-11-20 | 2002-05-21 | Tine Biomarin As | Fremgangsmåte for konservering av spekeprodukt av marint råstoff |
| DE202008006938U1 (de) | 2008-05-09 | 2009-09-17 | Westfälische Fleischwarenfabrik Stockmeyer GmbH | Fettarme oder fettreduzierte Rohwurst, insbesondere Salami |
| DE202012100553U1 (de) | 2011-03-07 | 2012-03-30 | Gunther H. Lembke | Fettarme oder fettreduzierte Rohwurst, insbesondere Geflügelsalami |
| DE202011005127U1 (de) | 2011-04-11 | 2011-09-07 | Gunther H. Lembke | Fettarme Rohwurst, insbesondere Puten- oder Geflügelsalami |
| DE202011003634U1 (de) | 2011-03-07 | 2011-05-19 | Lembke, Gunther H., 57462 | Fettarme Rohwurst, insbesondere Puten- oder Geflügelsalami |
| ES2407456B1 (es) * | 2013-04-29 | 2014-04-04 | Elpozo Alimentación, S.A. | Producto cárnico curado o curado y fermentado tipo fuet bajo en grasa y sal |
| GR1009396B (el) * | 2017-07-14 | 2018-11-09 | Νικολαος Διονυσιου Κασαλιας | Μεθοδος παραγωγης χωριατικων λουκανικων, με ενσωματωση στη μαζα τους διαφορων τυριων (αλειφομενα, μαλακα, ημισκληρα και σληρα) υπο μορφη τυροπηγματων, ως συμπαγη, στερεα και ευδιακριτα τεμαχιδια |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2210500A1 (de) * | 1972-03-04 | 1973-09-20 | Berthold Pletsch | Brat- und grillwurst |
| ATE6826T1 (de) * | 1979-10-25 | 1984-04-15 | Stauffer Chemical Company | Wurst fermentierter art und ihre herstellung. |
| DD204837A1 (de) * | 1981-07-14 | 1983-12-14 | Erhard Scharner | Verfahren zur herstellung von fleischerzeugnissen aus zerkleinertem material |
| DE3726204C1 (en) * | 1987-08-06 | 1989-01-19 | Gewuerzindustrie Wiberg Berger | Use of hard cheese from the production of scalded sausages containing added cheese |
| BE1005362A3 (nl) * | 1990-09-21 | 1993-07-06 | Vleeswarenfabrieken Imp N V | Werkwijze ter bereiding van een voedingsprodukt op basis van vlees en aldus bereid voedingsprodukt. |
| DE4230434C1 (de) * | 1992-09-11 | 1994-02-17 | Reinert Kg | Dauerwurst |
| DE9319934U1 (de) * | 1993-12-25 | 1995-01-26 | Albert Kleinemas Fleischwaren, 33415 Verl | Füllmasse für Wurst |
| DE19752249A1 (de) * | 1997-10-24 | 1999-04-29 | Bernhard Bartsch Gmbh | Verfahren zur Herstellung einer Wurst und vorzugsweise nach diesem Verfahren hergestellte Wurst |
-
1999
- 1999-04-30 GB GBGB9910139.6A patent/GB9910139D0/en not_active Ceased
-
2000
- 2000-04-28 EP EP00927471A patent/EP1175159B1/de not_active Expired - Lifetime
- 2000-04-28 CZ CZ20013881A patent/CZ295235B6/cs not_active IP Right Cessation
- 2000-04-28 DE DE60006515T patent/DE60006515T2/de not_active Expired - Lifetime
- 2000-04-28 BR BR0010157-5A patent/BR0010157A/pt not_active IP Right Cessation
- 2000-04-28 WO PCT/GB2000/001656 patent/WO2000065936A1/en active IP Right Grant
- 2000-04-28 SK SK1583-2001A patent/SK284797B6/sk unknown
- 2000-04-28 AU AU45874/00A patent/AU4587400A/en not_active Abandoned
- 2000-04-28 HU HU0201124A patent/HUP0201124A3/hu unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CZ20013881A3 (cs) | 2002-08-14 |
| SK15832001A3 (sk) | 2002-06-04 |
| BR0010157A (pt) | 2002-01-15 |
| EP1175159B1 (de) | 2003-11-12 |
| DE60006515D1 (de) | 2003-12-18 |
| AU4587400A (en) | 2000-11-17 |
| GB9910139D0 (en) | 1999-06-30 |
| CZ295235B6 (cs) | 2005-06-15 |
| HUP0201124A2 (hu) | 2002-07-29 |
| HUP0201124A3 (en) | 2007-05-02 |
| EP1175159A1 (de) | 2002-01-30 |
| WO2000065936A1 (en) | 2000-11-09 |
| DE60006515T2 (de) | 2004-04-15 |
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