WO2015055874A1 - Produit carné cuit de longue conservation - Google Patents

Produit carné cuit de longue conservation Download PDF

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Publication number
WO2015055874A1
WO2015055874A1 PCT/ES2014/070734 ES2014070734W WO2015055874A1 WO 2015055874 A1 WO2015055874 A1 WO 2015055874A1 ES 2014070734 W ES2014070734 W ES 2014070734W WO 2015055874 A1 WO2015055874 A1 WO 2015055874A1
Authority
WO
WIPO (PCT)
Prior art keywords
mixture
meat product
product
meat
cooked
Prior art date
Application number
PCT/ES2014/070734
Other languages
English (en)
Spanish (es)
Inventor
Antonio Avellaneda Goicuria
Juan Pedro LAJARÍN BARQUERO
José PLANES MARTÍNEZ
Carlos David Andreu Piña
Eduardo Espinosa Ferao
Andrés Andreo Rubio
Original Assignee
Elpozo Alimentación, S.A.
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 Elpozo Alimentación, S.A. filed Critical Elpozo Alimentación, S.A.
Publication of WO2015055874A1 publication Critical patent/WO2015055874A1/fr

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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
    • A23L13/422—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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product

Definitions

  • the present invention falls within the technical sector of food, and more specifically within the industry relating to the treatment of meat and / or sausages.
  • the object of the present invention is directed to provide a process for the elaboration of a cooked meat product of long expiration under ambient temperature conditions.
  • EP1 129629 describes a meat product comprising meat and an ingredient of plant origin, specifically soy protein, whose application in emulsified and cooked meat products quantitatively improves the analytical parameters of the product.
  • US3607860 refers to a process for obtaining a soy protein preparation of high solubility in aqueous systems, property that explains its high ability to emulsify fats.
  • ES2237320 refers to a procedure for obtaining precooked bovine mincemeat packaged in flexible bags containing aluminum in one of its layers, which makes it possible to resist the autoclave process to which they are subjected, as well as to increase the heat transfer during subsequent microwave use.
  • ES2123433 describes a manufacturing process for a delicatessen product that includes a sterilization and casing process, whose intermediate layer contains aluminum.
  • this document does not refer to the need for reformulation of raw meat pasta.
  • the product finally obtained requires a second packaging with displacement of residual oxygen by means of a stream of nitrogen or carbon dioxide and subsequent sealing.
  • the present invention relates to a single stage process where, once the product is packaged, it is ready to be cooked, cooled and commercially dispensed without any further handling.
  • a first object of the invention is a process for obtaining a cooked and sausage meat product, of long expiration, characterized in that it comprises:
  • fatty meat or source of animal fat is selected from a group consisting of bacon, bacon, pork gill; as well as any source of poultry fat from the polishing of turkey, chicken or duck carcasses.
  • the mixture of technologically functional ingredients will consist of a mixture of at least one protein of high emulsifying capacity, understood as such, any protein of vegetable or animal origin whose emulsifying capacity is stable at high temperatures, favoring certain fundamental characteristics of these meat emulsions (structural and rheological) and contributing to improve the final integrity of the product.
  • the mixture will also include at least one stabilizing hydrocolloid, preferably selected from any type of starch (modified or not), starch, pectin, alginate, carrageenan, gum or gelatin, in a preferred ratio between both ingredients of 1: 5 a 1: 2
  • at least one additive with preservative capacity preferably a sodium or potassium salt of any lactic, propionic or acetic acid
  • at least one additive or extract with antioxidant activity preferably an additive or can be added to the dough extract rich in polyphenols, being understood as such a natural extract with a percentage greater than 20% by weight of phenolic compounds, and more preferably between 40 and 55%.
  • the mixing can be carried out in a mixer equipped with a vacuum pump (preferably 1000 mbar), since the mixture is then subjected to a process under said conditions (vacuum);
  • casings preferably plastic and flexible
  • casings preferably plastic and flexible
  • casings preferably plastic and flexible
  • high strength casings understood as such, multilayer casings constituted by a mixture of plastic materials based on several layers of polyethylene and polyamide comprising a final material of high barrier to light and gas exchange and high mechanical resistance, without it being necessary to use aluminized materials, which allows a final clipping or stapling of high resistance to the mechanical traction of the clip, which is required to ensure the tightness of the product in terms of gas permeability during storage at room temperature.
  • RT tensile strength
  • ER point of breakage
  • the "high barrier” is measured by the vapor permeability (PV) of water (expressed in gr / m 2 ) and the oxygen permeability, (PO), (expressed in cm 3 / m 2 ).
  • PV vapor permeability
  • PO oxygen permeability
  • the casings can have a variable caliber between 35 and 120 mm in plane, preferably in the range of 60 to 80 mm in plane, and a material thickness between 40 and 50 ⁇ .
  • this drawing stage can be carried out in a vacuum filler (preferably 1,000 mbar);
  • the embedded mixture is subjected to a specific thermal process of wet cooking, preferably at saturation, high temperature (at least 101 ° C, preferably 101 to 125 ° C, and more preferably 105 to 110 ° C) and high pressure (at least 0.5 atm, preferably 0.5 to 3.5 atm, and more preferably 1 to 2.5 atm).
  • This stage is preferably carried out in an autoclave, for a time of 60 to 180 minutes (more preferably for an hour and a half), achieving a practically sterilized product, with microbiological safety conditions and physical tightness that allow expiration levels to be achieved very extended in terms of time (preferably more than 6 months, and more preferably about 9 months to 14 months) in the absence of cold;
  • the cooked mixture is subjected to a cooling process or tempered to room temperature, preferably by cold water stream at atmospheric pressure (preferably, until an internal temperature of less than 30 ° C is achieved), maintaining the mixture preferably cooked in an upright position in order to avoid possible deformations by placing some pieces on others.
  • the meat product obtained from the process described above preferably any mortadella, chóped or cooked sausage-type charcuterie product
  • the product of the invention allows to double or triple the useful life of Similar commercial products with the advantage of being able to do so without the need for refrigeration, and without that their physical and sensory properties are modified, thereby preserving the microbiological safety of the product throughout its useful life.
  • the product of the invention can be considered as a canned meat product, but without the complications that such technology entails, such as the need to use a rigid container (can type) and a government liquid that serves as a transmitter of temperature Specifically, these characteristics are achieved by combining three essential factors:
  • a reformulation of the product based on the incorporation of a concentrated protein source with high emulsifying capacity in combination, at least, with a stabilizing hydrocolloid in a preferred ratio of 1: 5 to 1: 2 and whose combination of ingredients allows the mass to be technologically stabilized - meat emulsion to subsequently undergo a sterilization process (high temperature and pressure cooking);
  • the meat product may consist of a delicatessen-type product, preferably bologna, boiled sausage, whose difference is that the latter, in addition to the meat emulsion, contains homogeneously mixed meat dice, giving specific characteristics as Texture and appearance.
  • a delicatessen-type product preferably bologna, boiled sausage, whose difference is that the latter, in addition to the meat emulsion, contains homogeneously mixed meat dice, giving specific characteristics as Texture and appearance.
  • the multilayer plastic casing was made based on polyethylene and polyamide, with a caliber between 45 and 65 mm flat and with a thickness of material greater than 45 ⁇ .
  • the pieces were subjected to a thermal process of pressure cooking under temperature conditions above 100 ° C (and not exceeding 119 ° C), for a time between 60 and 120 minutes, preferably during 90 minutes.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

La présente invention concerne un procédé destiné à obtenir un produit carné cuit et farci qui consiste : (a) à mélanger 85 à 98% en poids d'une masse carnée avec un mélange d'au moins une protéine avec une capacité émulsifiante élevée et au moins un hydrocolloïde stabilisateur, dans une proportion comprise entre 5 et 12% en poids du mélange total; (b) à farcir le mélange dans des boyaux en plastique multicouches non aluminisé à haute résistance; (c) à soumettre le mélange à un procédé de cuisson en autoclave à haute température et à pression élevée et (d) à refroidir le mélange au moyen d'un courant d'eau froide. L'invention concerne également le produit carné obtenu à partir du procédé décrit ci-dessus.
PCT/ES2014/070734 2013-10-15 2014-09-26 Produit carné cuit de longue conservation WO2015055874A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP201331520 2013-10-15
ES201331520A ES2441492B1 (es) 2013-10-15 2013-10-15 Producto cárnico cocido de larga caducidad

Publications (1)

Publication Number Publication Date
WO2015055874A1 true WO2015055874A1 (fr) 2015-04-23

Family

ID=50112564

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2014/070734 WO2015055874A1 (fr) 2013-10-15 2014-09-26 Produit carné cuit de longue conservation

Country Status (2)

Country Link
ES (1) ES2441492B1 (fr)
WO (1) WO2015055874A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4071635A (en) * 1976-01-12 1978-01-31 General Mills, Inc. Mixes and processes for preparing meat products
EP1129629A2 (fr) * 2000-02-29 2001-09-05 Protein Technologies International, Inc. Produit à base de viande
US20080248167A1 (en) * 2007-04-05 2008-10-09 Solae, Llc Processed Meat Products Comprising Structured Protein Products

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4071635A (en) * 1976-01-12 1978-01-31 General Mills, Inc. Mixes and processes for preparing meat products
EP1129629A2 (fr) * 2000-02-29 2001-09-05 Protein Technologies International, Inc. Produit à base de viande
US20080248167A1 (en) * 2007-04-05 2008-10-09 Solae, Llc Processed Meat Products Comprising Structured Protein Products

Also Published As

Publication number Publication date
ES2441492B1 (es) 2014-12-09
ES2441492A1 (es) 2014-02-04

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