WO2022154769A1 - Meat jam - Google Patents
Meat jam Download PDFInfo
- Publication number
- WO2022154769A1 WO2022154769A1 PCT/TR2021/051650 TR2021051650W WO2022154769A1 WO 2022154769 A1 WO2022154769 A1 WO 2022154769A1 TR 2021051650 W TR2021051650 W TR 2021051650W WO 2022154769 A1 WO2022154769 A1 WO 2022154769A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- jam
- mixture
- sweetener
- production method
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 29
- 235000013622 meat product Nutrition 0.000 claims abstract description 14
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 7
- 230000008131 children development Effects 0.000 claims abstract description 6
- 230000008092 positive effect Effects 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013580 sausages Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241001237745 Salamis Species 0.000 claims description 3
- 235000015175 salami Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims description 2
- 244000163122 Curcuma domestica Species 0.000 claims description 2
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 2
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 244000147568 Laurus nobilis Species 0.000 claims description 2
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 2
- 244000178870 Lavandula angustifolia Species 0.000 claims description 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 2
- 244000290333 Vanilla fragrans Species 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000003373 curcuma longa Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000001102 lavandula vera Substances 0.000 claims description 2
- 235000018219 lavender Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 235000013976 turmeric Nutrition 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 230000000284 resting effect Effects 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000654 additive Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 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
- A23L13/40—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
-
- 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
- A23L13/67—Reformed meat products other than sausages
Abstract
The invention relates to meat jam, which has been developed for the food industry, has significant positive effects on child development, can be consumed by patients with diabetes, as it does not contain sugar, and can be made from meat and all kinds of different meat products.
Description
MEAT JAM
Technical Field
The invention relates to meat jam, which has been developed for the food industry, has significant positive effects on child development, can be consumed by patients with diabetes, as it does not contain sugar, and can be made from meat and all kinds of different meat products.
Prior Art
Today, there is no jam that can be made from meat and meat products such as bacon jam or sausage jam in the food industry. Some restaurants cook and serve meat products with sweet sauce, but there is no packaged product in the form of jam. However, this type of cooking method is very different from the method of the invention. In addition, existing jam products contain additives and sugar such as glucose.
In the patent search, no patent application similar to the invention was found. However, some patents have been found that explain about making jams with different products. One of them is the patent application TR2019/23199. The relevant application concerns mushroom jam obtained from mushrooms in the field of food and its production method.
The patent application numbered TR2020/14887 is related to the flavored cherry tomato jam developed for consumption in the food industry.
The patent application numbered TR2020/03961 is about the production method of sweet-sour apple jam, which is a healthy and natural product that does not contain glucose, sugar and additives and is consumed by all age groups, especially children.
The Purpose of the Invention
The main purpose of the invention is to develop meat jam, which can be made from meat and all kinds of different meat products, which has significant positive effects on child development and can be consumed by patients with diabetes, since it does not contain sugar.
Another purpose of the invention is to sell meat jam produced using fermented meat without using any additives or sugar, in glass or tin cans as a jam product with a shelf life of at least 1 year.
Another purpose of the invention is that since the product of the invention does not contain sugar, it can be consumed by patients with diabetes, and it can also be easily fed to children who want to eat protein in the form of dessert.
Detailed Description Of The Invention
The invention relates to meat jam, which has been developed for the food industry, has significant positive effects on child development, can be consumed by patients with diabetes, as it does not contain sugar, and can be made from meat and all kinds of different meat products.
Meat jam, which is the subject of the invention, consists of meat products such as meat and/or pastrami, sausage, salami etc., a sweetener such as date juice or apple extract etc., spices and water. Explanations of the relevant materials are given below.
Pastrami: The main ingredient is protein and fenugreek (provides immune system protection).
Sausage: Fermented meat product (for the healthy functioning of the intestines).
Meat: It provides protein and taste.
Sweetener: Date juice and/or apple extract are used. For diabetics, date juice is used instead of sugar. Apple extract is used as a natural sugar sweetener for diabetics.
Spices: Spices such as vanilla, nutmeg, cinnamon, anise, coconut oil, cumin, lemon, turmeric, mahaleb, cardamom, lavender, laurel can be used.
The meat jam production process, which is the subject of the invention, is as follows. First of all, the ingredients that make up the product are mixed in an appropriate ratio. Then, the mixture is boiled on medium heat, if possible, if not in a closed environment, until the brix degree reaches 72. If possible, it should be cooked on wood fire, if not, it should be cooked in a steam boiler. Cooking time is determined manually by observing the brix value. Spices are added to the mixture at the appropriate time during cooking.
When the water disappears and the brix value drops to 72, the product is taken to rest. Hot filling is made after a 6-minute rest before the hot mixture cools down. Finally, it is sterilized and ready for sale.
In general, the meat jam that is the subject of the invention; may contain 5-45% meat and/or meat products, 30-60% sweetener, 0.1-3% spice mix and 0-50% water.
There may be alternative applications of the invention. Meat products other than pastrami, sausage and salami can be used. Sugar can be used instead of date syrup. It can be made with other spices other than the spices described above. Marmalade or a different type of dessert can be made. However, it is obvious that all alternative constructions are within the scope of the invention.
Claims
1. Meat jam, which has significant positive effects on child development and can be consumed by patients with diabetes, characterized in that; it comprises meat and/or meat products, sweetener, spice mixture, water.
2. Meat jam according to Claim 1, characterized in that; all kinds of meat products such as meat and/or pastrami, sausage, salami etc. can be used.
3. Meat jam according to Claim 1, characterized in that; date juice and/or apple extract can be used as a sweetener.
4. Meat jam according to Claim 1, characterized in that; spice mixture comprises spices such as vanilla, nutmeg, cinnamon, anise, coconut oil, cumin, lemon, turmeric, mahaleb, cardamom, lavender, laurel.
5. Meat jam according to Claim 1, characterized in that; it comprises
- Meat and/or meat products between 5 and 45%,
- 30-60% sweetener,
- 0.1 - 3% spice mix,
- 0-50% water.
6. A meat jam production method that has significant positive effects on child development and can be consumed by patients with diabetes, characterized in that, it comprises the following process steps, mixing the ingredients that compose the product in the appropriate ratio,
4
boiling the mixture until the brix value reaches 72,
Resting the product when the water disappears and the brix value drops to 72, hot filling after a 6-minute rest before the hot mixture cools down, - sterilization process and making it ready for sale. Meat jam production method according to Claim 6, characterized in that, the mixture is boiled in medium heat if possible, in a closed environment, until the mixture reaches brix value 72, and also cooked in wood fire if possible, and if it is not possible, it is cooked in a steam boiler. Meat jam production method according to Claim 6, characterized in that, spices are added into the mixture at the appropriate time during cooking.
5
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2021/00627A TR202100627A2 (en) | 2021-01-15 | 2021-01-15 | MEAT JAM |
| TR2021/00627 | 2021-01-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2022154769A1 true WO2022154769A1 (en) | 2022-07-21 |
Family
ID=76503649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2021/051650 WO2022154769A1 (en) | 2021-01-15 | 2021-12-31 | Meat jam |
Country Status (2)
| Country | Link |
|---|---|
| TR (1) | TR202100627A2 (en) |
| WO (1) | WO2022154769A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942624A (en) * | 2017-04-26 | 2017-07-14 | 安徽省好再来食品有限公司 | A kind of less salt jam flavored preserved pork and preparation method thereof |
| KR102052017B1 (en) * | 2018-06-26 | 2019-12-04 | 변혜원 | Fruit jam containing persimmon concentrate and method for making the same |
| KR20200128312A (en) * | 2019-05-03 | 2020-11-12 | 농업회사법인 주식회사 거인식품 | Meat jam with red pepper paste of strawberry |
-
2021
- 2021-01-15 TR TR2021/00627A patent/TR202100627A2/en unknown
- 2021-12-31 WO PCT/TR2021/051650 patent/WO2022154769A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942624A (en) * | 2017-04-26 | 2017-07-14 | 安徽省好再来食品有限公司 | A kind of less salt jam flavored preserved pork and preparation method thereof |
| KR102052017B1 (en) * | 2018-06-26 | 2019-12-04 | 변혜원 | Fruit jam containing persimmon concentrate and method for making the same |
| KR20200128312A (en) * | 2019-05-03 | 2020-11-12 | 농업회사법인 주식회사 거인식품 | Meat jam with red pepper paste of strawberry |
Also Published As
| Publication number | Publication date |
|---|---|
| TR202100627A2 (en) | 2021-04-21 |
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