WO2006117577A1

WO2006117577A1 - Spice based cure mixture, especially for meats

Info

Publication number: WO2006117577A1
Application number: PCT/HU2006/000024
Authority: WO
Inventors: János KUTI; Mihály NÁDAS
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-04-29
Filing date: 2006-03-28
Publication date: 2006-11-09
Anticipated expiration: 2007-10-29

Abstract

The invention relates to a spice based cure mixture that can be applied especially for meats, but it can also be used for curing fishes, crabs etc., additionally for stewing of garden stuffs and vegetables. The cure mixture according to the invention comprises spices of plant origin, a substance as carbon dioxide source, organic acids, furthermore optionally eating salt as well as optionally starch and/or starch-containing substances. The baking time of the meat cured with the spice based cure mixture of the invention is shortened by 30-40%, thereby it supports energy saving. The prepared meat is tender, highly delectable, infiltrated deeply with the spices and its weight is nearly equal to that of the original raw meat.

Description

SPICE BASED CURE MIXTURE₅ ESPECIALLY FOR MEATS

Field of the invention

The invention relates to a spice based cure mixture that can be applied specially for curing meats. Background of the invention

It is well-known, that spices are used for seasoning, intensifying the deliciousness of foods, such as meats. In case of meats the seasoning can be carried out by means of curing, whereby the meat is let stand spiced before the cooking or baking for a period. The seasoning and curing of meats may provide, beside the flavouring, also the tendering of same. One can distinguish so-called pickle cure and dry cure [see for example: Venesz, J., Tύrόs, E.: Egyseges vendeglάtό receptkδnyv es konyhatechnolόgia

(Unified guest receipt-book and cooking technics), Kδzgazdasagi es Jogi Kδnyvkiadό,

Budapest, 1964, pages 133-134: ,,Pacok" (,,Cures")]. Curing can be continued for different periods that is from some hours up to several weeks, depending on the origin and size of the meat to be processed and the purpose of curing.

There are commercially available pre-prepared spice mixtures for curing meats, which contain, beside the traditional vegetable spices and common salt, further additives such as sodium glutamate, antioxidants, clumping preventive additives etc.

The vegetable substances used for seasoning contain several components (active ingredients) which intensify the flavour, taste and deliciousness of foods and meats, tender the meats, and have physiological effects during digestion, for example enhance the digestive processes. These components are, for example, the special chemical ingredients occurring in some plants, such as essential oils, alkaloids, glycosides, saponins, organic acids and tannic substances, vegetable dyestuffs, vitamins, enzymes, bitter agents, carbohydrates and glutinous substances, inorganic substances etc.

In case of applying the known cures, it can be observed that the active agents of the spices do not penetrate completely into the meat to be processed, they infiltrate only a few millimetres under the surface, additionally they exert only a low tendering effect on meats.

Recently the application of so-called "meat tendering salts" have widely spread, which are used for shortening the baking or cooking time and help the meat becoming more tender, by their proteolytic enzyme content, among other things. However, the disadvantage of the application of this kind of products is that they spoil the flavour and deliciousness of foods. Furthermore, it is well known that in course of baking or cooking of meats significant loss of weight occurs that may be up to 10-35%, depending on the origin of the meats (see: Venesz, J., ibid., pages 764-770; Tάpanyagtάblάzatok {Nutrient charts), ed. Dr. Birό, G. & Dr. Lindner, K.; Medicina Kδnyvkiadό Rt., Budapest, 1995, pages 243-254). The inventors set the aim to develop a spice base cure mixture, which ensures by curing for a short period that the active agents of the spices penetrate deeply into the meat to be processed and do not escape during the processing, and that the processed food becomes delicious, tender and does not desiccate.

The inventors have recognized that the active agents of spices could be introduced deeper into the meats, if the fibres of the meats are loosened. Thus the aroma of the spices, the meat-softening effect of the cure accentuates better, the baking or cooking takes less time, and the deliciousness and physiological effect of the prepared food improves significantly. At the same time, it was experienced when using the spice based cure mixture of the invention that, surprisingly, the usual loss of weight did not occur in the course of processing the meats.

The inventors have observed that the loosening of fibres can be achieved by adding a substance serving as carbon dioxide source to the spice based cure mixture, from which the carbon dioxide evolves because of the action of organic acids, such as malic acid, tartaric acid, citric acid, ascorbic acid, tannic acid etc., that are present in the vegetable substances and are added as an additive to the cure mixture. At the same time, to ensure that the ready cured meat be softened well and fast, then the processed (baked, cooked) meat be tender, the pH should be slightly alkaline at the end of the curing. Therefore, the vegetable spices used in the spice based cure mixture of the invention are selected so as to ensure that preferably a slightly alkaline pH develops by the complicated interaction of the spices exerting acidic and alkaline effect, respectively. However, the development of an alkaline pH is not relevant from the aspect of the invention. Furthermore, starch is added to the cure mixture that will block the eventual pores of the meat during baking or cooking. Summary of the invention

Accordingly, the object of the invention is a spice based cure mixture, especially for meats, comprising spices of plant origin, a substance as carbon dioxide source, organic acids, furthermore optionally eating salt as well as optionally starch and/or starch-containing substances. Detailed description of the invention

The spice based cure mixture of the invention comprises 5 to 90 % by weight of spices of plant origin, 5 to 50 % by weight of a substance as carbon dioxide source, 0.05 to 5 % by weight of organic acids, optionally 3 to 50 % by weight of eating salt, optionally 10 to 50 % by weight of starch and/or starch-containing substances, based on the total weight of the cure mixture.

The substance as carbon dioxide source is present in the cure mixture of the invention in an amount of 5 to 50 % by weight, preferably 10 to 40 % by weight, more preferably 15 to 35 % by weight, especially 18 to 22 % by weight, based on the total weight of the cure mixture.

The carbon dioxide source may be selected from carbonates or bicarbonates of alkaline earth metals and/or alkali metals, such as calcium carbonate, magnesium carbonate, sodium bicarbonate etc. The application of calcium carbonate and sodium bicarbonate is preferred. The fibres of the meats are loosened by the evolving carbon dioxide because of the action of the organic acids present in the used substances of plant origin and applied as additives in the cure mixture, whereby the volatile components providing the flavour of the spices and other components, useful from the point of view of deliciousness and physiological effects, can deeper infiltrate the meat. Starch and/or starch-containing substances, preferably cereal flour, is present in the cure mixture of the invention in an amount of 10 to 50 % by weight, preferably 15 to 48 % by weight, more preferably 20 to 45 % by weight, based on the total weight of the cure mixture. However, the starch and/or flour can be omitted from the spice based cure mixture of the invention, and it can be strewn on the meat in the course or at the end of the curing additionally.

As starch any eating starch, such as wheat, corn, potato starch etc. or a starch- containing substance such as any cereal flour can be used. Starch and cereal flour can be used together as well. Starch swells under the effect of heat and moisture, during baking or cooking it forms a coat on the surface of the meat, and blocks the pores. Thereby, the flavours rising from the vegetable spices and other physiologically useful components infiltrated among the fibres of the meat cannot escape. The spice based cure mixture of the invention can comprise optionally eating salt such as common salt, sea-salt, salt with reduced Na-content etc. in an amount of 3 to 50 % by weight, preferably 5 to 20 % by weight, more preferably 10 % by weight, based on the total weight of the cure mixture. However, the salt can be omitted from the spice based cure mixture of the invention, and the meat can be additionally salted in the course or at the end of the curing to taste.

The spices of plant origin are present in the cure mixture of the invention in an amount of 5 to 90 % by weight, preferably 10 to 75 % by weight, more preferably 40 to 65 % by weight, based on the total weight of the cure mixture.

As it was mentioned, the vegetable spices are selected so as to ensure that preferably a slightly alkaline pH develops by the interaction of the substances exerting acidic and alkaline effect. As vegetable spices with acidic effect there can be applied for example mustard-seed (white: Sinapis alba; black: Brassica nigra), citruses {Citrus spp.), garlic {Allium sativum ), wild garlic {Allium ursinum), onion {Allium cepa), paprika and paprika seed {Capsicum annuum), chili {Capsicum frutescens), ginger {Zingiber officinale), curcuma {Curcuma longa), pineapple {Ananas comosus), nettle {Urtica dioica), birch leaf {Betula pendula), walnut leaf {Juglans regia), verbena {Verbena officinalis), thyme {Tliymus serpyllum), rosemary {Rosmarinus officinalis), lemon-balm {Melissa officinalis), savory {Satureja hortensis), peppermint {Mentha piperita), caper {Capparis), rhubarb {Rheum officinale), vine-leaf {Vitis vinifera), rose- hips {Rosa spp.), raspberry, berry and leaf {Rubus idaeus), red-currant {Ribes rubrum), curry etc. As vegetable spices with alkaline effect there can be applied for example clove {Syzygium aromaticum), cinnamon {Cinnamonum verum), anise {Pimpinella anisum), orange-peel, caraway {Carum carvi), fennel {Foeniculum vulgare), sesame seed {Sesamum indicum), millet {Panicum miliaceum), red lens, buckwheat {Fagopyrum esculentum), cicer {Cicer arietinum), cardamom {Elettaria cardamomum), linseed {Linum usitatissimum), coriander {Coriandrum sativum), camomile {Matricaria recutita), marigold {Calendula officinalis), shave-grass {Equisetum arvense), mallow (Malva neglectd), melaleuca {Melaleuca alternifolia), blue-berry (Vaccinium myrtillus), black-currant (Ribes nigrum), meadowsweet (Filipendula ulmaria), parsley (Petroselinum crispum), lovage (Levisticum officinale), dill (Anethum graveolens), hyssop (Hyssopus officinalis), saffron crocus (Crocus sativus), aloe (Aloe vera), eating wheat-germ, oat-germ, wheat gluten, additive K&N1 (spice additive comprising substances of plant origin as well as organic acids, for example citric acid; produced by: Nadas es Tarsai Kft, Szolnok, HU) etc. Some spices, for example caraway, thyme, rosemary, curcuma etc., are applied in the spice based cure mixture of the invention because of their content on volatile and flavouring components enhancing the digestive processes.

Beside the above-mentioned substances, organic acids are also added to the spice based cure mixture of the invention. This can be preferably an organic acid commonly added to foodstuffs, for example citric acid, tartaric acid etc. The organic acid is added in an amount of 0.05 to 5 % by weight, preferably 0.1 to 4 % by weight, more preferably 0.15 to 3.5 % by weight, based on the total weight of the cure mixture.

The spice based cure mixture of the invention is produced in dry form by admixing the dried and ground spices of plant origin with the other components, in the required quantity, then optionally grinding the mixture again.

Furthermore, the invention relates to the use of the above-disclosed spice based cure mixture for curing meats, fishes or crabs. The meats to be cured may be poultry, pork, beef, mutton, game, furthermore sea-fishes, river-fishes, crawfishes and crabs can be cured also. In this case, the prepared meat or fish, which can be a tenderized slice of meat, or cubed, shredded or minced meat, slice of fish etc., is strewn on each side with the spice based cure mixture of the invention, a few cool water is added and it is let stand for about 20-40 minutes, then baked, fried, stewed or cooked as usual. If a larger piece of meat or fish is to be processed, then it is rolled in the spice based cure mixture, engulfed with water, let stand for 3-5 hours, then prepared as required. The spice based cure mixture of the invention should be used in an amount of about 3 to 100 g, preferably 10-80 g, more preferably 20-70 g, especially 40-60 g per 1 kg of meat or fish etc. Furthermore, the spice based cure mixture of the invention can be used in the course of the industrial processing of the above-mentioned meats or fishes and crabs in the production of cooled oven-ready foods, deep-frozen ready-cooked foods, or in the production of chitterlings.

The taste of the so-processed meats, fishes and crabs is delicate, they are more tender, easier digestible than without curing. The meat softening effect of the spice based cure mixture of the invention is significant (after 30 minutes curing a piece of old, chewy leg of beef matches a piece of loin cured for several-weeks), by the use thereof the processing time shortens, thereby considerable energy saving can be achieved.

Furthermore, a surprising and unexpected advantage is that the loss of weight, usually occurring in the course of the processing of meats, can be eliminated nearly completely.

An increasingly widespread opinion is that the use of chemical additives such as preservatives and the so-called taste intensifying additives are to be kept off. A considerable advantage of the cure mixture of the invention is that it does not comprise any preservatives and artificial additives, it consists solely of substances having no harmful effect.

It should be remarked that the spice based cure mixture of the invention can be used for stewing, cooking of garden stuffs and vegetables, for example legumes, since it has cellulose decomposing effect, thus it makes the vegetable fibres easier digestible. Examples

The invention is illustrated by the following examples without the intention of limiting the scope claimed. Example 1

The substances given in the following table are ground and mixed intimately:

Example 2

The prepared, tenderized slice of beef is strewn on both sides with the mixture III of Example 1, in an amount of 50 g per 1 kg of meat. 0.5 liter cool water is poured on the meat and it is let stand for about 30 minutes, then the meat is processed (baked). The baking time of the so cured meat is shorter by 30-40 % than without curing. The ready meat is tender, highly delectable, its weight is nearly equal to that of the original raw meat. Example 3

A piece of leg of pork to be baked as a whole is cured according to Example 2 with the exception that the meat is engulfed with water and let stand for 3-5 hours.

The ready food is tender, highly delectable, deeply infiltrated with the spices. The baking time shortens by about 30 % and the weight of the ready meat is nearly equal to the original one.

Claims

1. A spice based cure mixture comprising spices of plant origin, a substance as carbon dioxide source, organic acids, furthermore optionally eating salt as well as optionally starch and/or starch-containing substances.

2. The spice based cure mixture as claimed in claim 1, comprising 5 to 90 % by weight of spices of plant origin, 5 to 50 % by weight of a substance as carbon dioxide source, 0.05 to 5 % by weight of organic acids, optionally 3 to 50 % by weight of eating salt, optionally 10 to 50 % by weight of starch and/or starch-containing substances, based on the total weight of the cure mixture.

3. The spice based cure mixture as claimed in claim 1 or claim 2, comprising calcium carbonate, magnesium carbonate and/or sodium bicarbonate as carbon dioxide source, in an amount of 5 to 50 % by weight, preferably 10 to 40 % by weight, more preferably 15 to 35 % by weight, especially 18-22 % by weight, based on the total weight of the cure mixture.

4. The spice based cure mixture as claimed in any of claims 1 to 3, comprising starch and/or starch-containing substances in an amount of 10 to 50 % by weight, preferably 15 to 48 % by weight, more preferably 20 to 45 % by weight, based on the total weight of the cure mixture.

5. The spice based cure mixture as claimed in any of claims 1 to 4, comprising eating starch and/or cereal flour as starch-containing substance.

6. The spice based cure mixture as claimed in any of claims 1 to 5, comprising spices of plant origin in an amount of 5 to 90 % by weight, preferably 10 to 75 % by weight, more preferably 40 to 65 % by weight, based on the total weight of the cure mixture.

7. The spice based cure mixture as claimed in any of claims 1 to 6, comprising citric acid as organic acid in an amount of 0.05 to 5 % by weight, preferably 0.1 to 4 % by weight, more preferably 0.15 to 3.5 % by weight, based on the total weight of the cure mixture.

8. Use of a spice based cure mixture as claimed in any of claims 1 to 7 for curing meats, fishes or crabs.

9. The use according to claim 8, wherein the meat or fish to be cured is selected from the group consisting of poultry, pork, beef, mutton, game, sea-fishes, river-fishes, crawfishes and crabs.