Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• the present disclosure relates to stabilization of flavors. More particularly, the present disclosure relates to a low sodium salt product for the stabilization of flavors in cured meat products.
• Meat curing agents or additives include sodium chloride, sodium and potassium nitrate, sodium and potassium nitrite, sugar, seasonings, and the like.
• the salt content of such cured meats generally varies from about 1 to about 12% by weight depending on the particular type o meat product. Salt is used for flavor, preservation and extraction of myofibrillar protein. Nitrite promotes color development, flavor and preservation by inhibiting the growth of microorganisms and fat oxidation.
• a problem, that has occurred with most cured meat products that are currently available is that the relatively high levels of salt employed in these products renders many o them unsuitable for consumers restricted to low salt or low sodium diets.
• One way to lower sodium intake is by using a granulated salt product that replaces a portion of sodium chloride with a sodium, chloride-replacing material, for example, potassium chloride and flavor.
• Such low sodium salt products have been described, for example, in U.S. 2012 0045550 to Akzo Nobel Chemicals and have been commercialized by Akzo Nobel Chemicals under the trademark Suprasel® OneGrain®. This product brings sodium salt, potassium, salt and flavor homogenou.sly together in a single grain.
• nitrites can also be included in a single grain low sodium salt product.
• additional additives such as nitrites
• nitrites results in stability issues that causes changes in a flavor, for example, the intended flavor can be destroyed or distorted, as well as new flavors dev eloped due to ingredients interacting. Accordingly, there remains a need to provide flavors in a stable form for use in preparing cured meat products, so that the flavor is stable to oxidation and hydrolysis during the shelf life of the meat product.
• a low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one fiavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one fiavorant and the at least one nitrite.
• a low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material; at least one fiavorant; at least one nitrite; and a phosphate flavor stabilizing agent.
• the low sodium salt product delivers about 0.01% of the at least one nitrite to the cured meat.
• a low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material; at least one flavorant; at least one nitrite; and a phosphate stabilizing agent for preventing the destruction of the flavorant caused by the reaction of the flavorant and the nitrite.
• the salt product may also include other optional ingredients for particular applications.
• the salt product according to the present disclosure effectively inhibits nitrite from reacting with the flavorant(s) in cu ed meat products, resulting in a flavor that is stable to oxidation and hydrolysis during the shelf life of the meat product.
• curing refers to any of various food preservation and flavoring processes of foods such as meat and fish by the addition of combinations of salt, nitrates, nitrites and/or sugar with the aim of drawing moisture out of the food by the process of osmosis.
• meat products that can be cured in this manner include intact meat products and comminuted meat products.
• Intact meat products include bacon, corned beef, ham, smoked butt, pork hocks, chicken, turkey and related meat products.
• Comminuted meat products include all types of sausage items. Products intermediate to these categories include sectioned meat products, chunked meat products and formed meat products.
• Exemplary cured meat products include, but are not limited to, bresaola, cacciatore, capicola, coppa, cotechino, culatello, guanciale, lardo, mortade!!a, pancetta, pepperoni, porchetta, prosciutto, salame, sopressata, speck, jambon de bayonne. saucisson sec, and lomo.
• a low sodium, salt product in accordance with the present disclosure may include sodium chloride and sodium chloride replacing material.
• the sodium, chloride may be of several different origins, for example, sea salt, rock salt, purified (vacuum) salt, or a synthetic salt.
• the salt product may include from about 40% to about 60%, in another embodiment from about 45% to about 55%, in yet another embodiment about 50%, or any individual number within the range, by weight of the salt product of sodium chloride.
• the sodium chloride replacing material is selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof. Use of the sodium chloride replacing material reduces the amount of sodium in the final product, thus lowering an individual's sodium intact.
• the salt product may include from about 20% to about 40%, in another embodiment from about 25% to about 35%, in yet another embodiment about 30%, or any individual number within the range, by weight of the salt product of sodium chloride replacing material.
• a low sodium salt product in accordance with the present disclosure may include a flavorant.
• flavorant it is meant a composition created by a flavorist using methods known to the skilled person that is a mixture of tastants, aroma compounds and sensates. Flavorants are known to the person skilled in the art and can for example be found in S. Arctander, Perfume and Flavor Chemicals ⁇ Aroma Chemicals), Vols. 1 and 2, 1969.
• flavorant includes spice oleoresins and oils derived from any of allspice, basil, capsicum, cinnamon, cloves, cumin, dill, garlic, marjoram, nutmeg, paprika, black pepper, rosemary, and turmeric; essential oils including anise oil, caraway oil, clove oil, eucalyptus oil, fennel oil, garlic oil, ginger oil, peppermint oil, onion oil, pepper oil, rosemary oil, and spearmint oil; citrus oils such as orange oil, lemon oil, bitter orange oil and tangerine oil; alliaceous flavors including garlic, leek, chive, and onion; botanical extracts including arnica flower extract, chamomile flower extract, hops extract, and marigold extract; botanical flavor extracts including blackberry, chicory root, cocoa, coffee, kola, licorice root, rose hips, sassaparilla root, sassafras bark, tamarind, licorice, and vanilla extracts; protein hydro
• Suitable flavorants for use in accordance with the present disclosure include, but are not limited to, TasteSolutions® salt enhancer flavorants available from Givaudan Flavors Corp. These flavorants use a range of ingredients to recreate the desirable salt profile, while reducing the amount of salt without compromising the taste or quality of foods.
• the low sodium salt product may include from about 2% to about 7%, in another embodiment from about 3% to about 6%, in yet another embodiment from about 4% to about 5%, or any individual number within the range, by weight of the salt product of at least one flavorant.
• active elements in addition to or in place of flavorants may be included.
• suitable active elements include, but are not limited to, flavor precursors, aromas, aroma precursors, taste enhancers, salts, sugars, ami no-acids, polysaccharides, enzymes, peptides, proteins or carbohydrates, food supplements, food additives, hormones, bacteria, plant extracts, medicaments, drags, nutrients, chemicals for agro-chemical or cosmeticai applications, carotenoids, vitamins, nutritional supplements, antioxidants or nutraceuticals selected from, the group comprising of lutein, lutein esters, ⁇ -carotene, tocopherol, tocopherol acetate, tocotrienol, lycopene, Co-Qio, flax seed oil. fish oil.
• % vitamin D a- and/or ⁇ -polyunsaturated fatty acids, phytostero!s, esterified phytosterols, free, non esterified phytosterois, zeaxanthine, caffeine, and a combination thereof.
• a low sodium salt product in accordance with the present disclosure may include at least one nitrite and a phosphate flavor stabilizing agent.
• the source of the nitrite may be organic or inorganic as is well known to one skilled in the art.
• inorganic nitrites such as sodium nitrite, potassium nitrite, calcium nitrite, magnesium nitrite, and ammonium nitrite may be used.
• the source of the phosphate flavor stabilizing agent may be alkali metal phosphates or alkaline earth metal phosphates.
• phosphates may include phosphate, hydrogen phosphate and dihydrogen phosphate.
• the phosphate flavor stabilizing agent may be soluble in water and is included in an amount that is sufficient to inhibit the reaction of the at least one nitrite and the at least one flavorant.
• the weight ratio of phosphate flavor stabilizing agent to nitrite is from about 15: 1 to about 60: 1, in another embodiment from about 20: 1 to about 40: 1; in yet another embodiment from about 25 : 1 to about 35: 1; and in yet another embodiment 30: 1.
• the low sodium salt product may deliver from about 0.005% to about 0.05% nitrite; and in another embodiment about 0.01% nitrite, to the cured meat.
• the low sodium salt product may, optionally, include additional ingredients which include, but are not limited to, materials that suppress, enhance, influence or change the taste and/or flavor, or materials that influence the caking properties, free flowability, colour, texture, microbial stability, odor or nutritional value of the salt product or the food product in which the salt product of the present disclosure may be used.
• the additive may be a masking agent (e.g. to mask the unpleasant (bitter or metallic) taste of sodium chloride -replacing materials).
• suitable masking agents can be selected from, the agents described in U.S. 7,981,457 and U.S. 2013/0309381, both of which are incorporated herein in their entirety.
• a process to prepare the low salt sodium products to cure meats according to the present disclosure is, for example, the process described in U.S. 2012/0045550 to Akzo Nobel
• Example 1 contained no phosphate and no nitrite;
• Example 2 contained only nitrite; and
• Example 3 contained phosphate and nitrite.
• the samples containing the phosphate are found to overcome the problem of off-note formation and to be less mushroomy compared to samples without the phosphate.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Wood Science & Technology (AREA)
• Inorganic Chemistry (AREA)
• Zoology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Mycology (AREA)
• Molecular Biology (AREA)
• Biochemistry (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Seasonings (AREA)

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• 2017
  • 2017-06-15 CN CN201780037002.XA patent/CN109310099A/zh active Pending
  • 2017-06-15 JP JP2018565681A patent/JP7162538B2/ja active Active
  • 2017-06-15 EP EP17734259.9A patent/EP3471547A1/en not_active Ceased
  • 2017-06-15 SG SG11201810300PA patent/SG11201810300PA/en unknown
  • 2017-06-15 WO PCT/EP2017/064724 patent/WO2017216319A1/en not_active Ceased
  • 2017-06-15 BR BR112018075446A patent/BR112018075446A2/pt not_active Application Discontinuation
  • 2017-06-15 US US16/305,992 patent/US11985996B2/en active Active
  • 2017-06-15 KR KR1020187036358A patent/KR20190019942A/ko not_active Ceased
• 2021
  • 2021-01-15 JP JP2021005318A patent/JP2021072812A/ja active Pending

Patent Citations (8)

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