WO2009095737A3 - Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición. - Google Patents

Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición. Download PDF

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Publication number
WO2009095737A3
WO2009095737A3 PCT/IB2008/001159 IB2008001159W WO2009095737A3 WO 2009095737 A3 WO2009095737 A3 WO 2009095737A3 IB 2008001159 W IB2008001159 W IB 2008001159W WO 2009095737 A3 WO2009095737 A3 WO 2009095737A3
Authority
WO
WIPO (PCT)
Prior art keywords
meat
composition
blocking
cooking
superficially
Prior art date
Application number
PCT/IB2008/001159
Other languages
English (en)
French (fr)
Other versions
WO2009095737A2 (es
Inventor
Nhora Esperanza GUARÍN TORRES
Gustavo Basto Ospina
Original Assignee
Tecnoaliméntica Ltda
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Tecnoaliméntica Ltda filed Critical Tecnoaliméntica Ltda
Priority to PCT/IB2008/001159 priority Critical patent/WO2009095737A2/es
Priority to US12/865,426 priority patent/US20110070347A1/en
Priority to ARP090100317A priority patent/AR070338A1/es
Publication of WO2009095737A2 publication Critical patent/WO2009095737A2/es
Publication of WO2009095737A3 publication Critical patent/WO2009095737A3/es

Links

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
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • 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
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La invención se relaciona con una composición sin gluten que actúa como agente bloqueador de los espacios interfibrilares del tejido cárnico y un método para formar un 'tapón' que hace que durante la cocción aumente al interior del filete o trozo cárnico la presión de vapor y, consecuentemente, la temperatura interior de éste lo que conlleva una reducción en el tiempo de cocción, y una disminución en la pérdida de jugos cárnicos, lo que causa un incremento el rendimiento másico, la jugosidad y el sabor característico de la carne al final del proceso de cocción. Adicionalmente, hace parte de la invención los métodos de tratamiento la carne con dicha composición antes de ser sometidos a cocción.
PCT/IB2008/001159 2008-01-31 2008-01-31 Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición. WO2009095737A2 (es)

Priority Applications (3)

Application Number Priority Date Filing Date Title
PCT/IB2008/001159 WO2009095737A2 (es) 2008-01-31 2008-01-31 Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición.
US12/865,426 US20110070347A1 (en) 2008-01-31 2008-01-31 Composition for blocking interfibrillar spaces in meat and meat treatment methods using said composition
ARP090100317A AR070338A1 (es) 2008-01-31 2009-01-30 Una composicion para bloquear superficialmente los espacios interfibrilares de la carne y metodos para el tratamiento de la carne con dicha composicion

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2008/001159 WO2009095737A2 (es) 2008-01-31 2008-01-31 Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición.

Publications (2)

Publication Number Publication Date
WO2009095737A2 WO2009095737A2 (es) 2009-08-06
WO2009095737A3 true WO2009095737A3 (es) 2009-09-24

Family

ID=40913340

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2008/001159 WO2009095737A2 (es) 2008-01-31 2008-01-31 Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición.

Country Status (3)

Country Link
US (1) US20110070347A1 (es)
AR (1) AR070338A1 (es)
WO (1) WO2009095737A2 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103687501B (zh) * 2011-07-22 2016-01-20 味之素株式会社 肉质改善剂
CN102835671A (zh) * 2012-09-28 2012-12-26 江凯 一种用于肉制品的无磷致嫩配料
JP6064587B2 (ja) * 2012-12-26 2017-01-25 味の素株式会社 容器詰め液状調味料とこれを用いた食肉調理食品の製造方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988006007A1 (en) * 1987-02-20 1988-08-25 Cibus Sa Microwave cookable batter
US5384140A (en) * 1992-12-08 1995-01-24 Dca Food Industries, Inc. Process for preparing tender, juicy microwaveable meat
WO2001008513A1 (en) * 1999-07-29 2001-02-08 Goodman Fielder Milling & Baking New Zealand Limited Microwaveable food coating
US6248383B1 (en) * 1997-03-14 2001-06-19 Taiyo Kagaku Co., Ltd. Agent for improving water binding capacity of meat and method of making
WO2002085136A2 (es) * 2001-04-23 2002-10-31 Tecnoalimentica Ltda Mezcla para mejorar la coccion de productos carnicos y proceso para su uso

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US3118771A (en) * 1960-09-14 1964-01-21 Int Minerals & Chem Corp Condiment composition and method of production
US3323922A (en) * 1965-08-09 1967-06-06 Pillsbury Co Protective coatings
US3406081A (en) * 1966-10-14 1968-10-15 Grace W R & Co Method for preparing a coated meat product
US4746522A (en) * 1986-02-19 1988-05-24 Wofford Miles D Composition and method for treating meat to reduce moisture loss during cooking
IN169459B (es) * 1987-03-16 1991-10-19 Unilever Pic
US4978541A (en) * 1987-09-03 1990-12-18 International Flavors & Fragrances Inc. Oil-impervious, water retaining, silicon oxide derivative-containing food articles
US4948608A (en) * 1987-09-03 1990-08-14 International Flavors & Fragrances Inc. Process for preparing oil-impervious, water retaining silicon oxide derivative-containing food products
US4877629A (en) * 1988-06-10 1989-10-31 International Flavors & Fragrances Inc. Process for preparing a coated food product
US5403600A (en) * 1992-06-30 1995-04-04 Nestec S.A. Food fluid retention system
US5223302A (en) * 1992-08-25 1993-06-29 Kraft General Foods, Inc. Meat products having improved moisture retention and method for making same
US5356641A (en) * 1993-05-10 1994-10-18 Indopco, Inc., D/B/A Quest International Flavors & Food Ingredients Company Process for preparing an oak wood extract and distillate
US5540944A (en) * 1994-09-30 1996-07-30 Nestec S.A. Process of preparing a film-coated meat product
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
US6126974A (en) * 1998-03-13 2000-10-03 Protein X Technologies Int'l Inc. Anti-caking anti-mycotic food ingredient and process for producing the same
US7160567B2 (en) * 2002-09-24 2007-01-09 Proteus Industries, Inc. Process for retaining moisture in cooked food with a peptide
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Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988006007A1 (en) * 1987-02-20 1988-08-25 Cibus Sa Microwave cookable batter
US5384140A (en) * 1992-12-08 1995-01-24 Dca Food Industries, Inc. Process for preparing tender, juicy microwaveable meat
US6248383B1 (en) * 1997-03-14 2001-06-19 Taiyo Kagaku Co., Ltd. Agent for improving water binding capacity of meat and method of making
WO2001008513A1 (en) * 1999-07-29 2001-02-08 Goodman Fielder Milling & Baking New Zealand Limited Microwaveable food coating
WO2002085136A2 (es) * 2001-04-23 2002-10-31 Tecnoalimentica Ltda Mezcla para mejorar la coccion de productos carnicos y proceso para su uso

Also Published As

Publication number Publication date
AR070338A1 (es) 2010-03-31
WO2009095737A2 (es) 2009-08-06
US20110070347A1 (en) 2011-03-24

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