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WO2006117577A1 - Melange de saumure a base d'epices, notamment pour viandes - Google Patents

Melange de saumure a base d'epices, notamment pour viandes Download PDF

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Publication number
WO2006117577A1
WO2006117577A1 PCT/HU2006/000024 HU2006000024W WO2006117577A1 WO 2006117577 A1 WO2006117577 A1 WO 2006117577A1 HU 2006000024 W HU2006000024 W HU 2006000024W WO 2006117577 A1 WO2006117577 A1 WO 2006117577A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
cure mixture
starch
spice
meat
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/HU2006/000024
Other languages
English (en)
Inventor
János KUTI
Mihály NÁDAS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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
Priority claimed from HU0500429A external-priority patent/HU0500429D0/hu
Priority claimed from HU0600205A external-priority patent/HUP0600205A2/hu
Application filed by Individual filed Critical Individual
Publication of WO2006117577A1 publication Critical patent/WO2006117577A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

  • the invention relates to a spice based cure mixture that can be applied specially for curing meats. Background of the invention
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • organic acids such as malic acid, tartaric acid, citric acid, ascorbic acid, tannic acid etc.
  • 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.
  • a slightly alkaline pH develops by the complicated interaction of the spices exerting acidic and alkaline effect, respectively.
  • the development of an alkaline pH is not relevant from the aspect of the invention.
  • starch is added to the cure mixture that will block the eventual pores of the meat during baking or cooking. Summary of the invention
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ Tliy
  • 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)
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un mélange de saumure à base d'épices, pouvant être appliqué notamment sur des viandes, mais pouvant également être utilisé pour traiter des poissons, des crabes, etc., et également pour des ragoûts d'herbes et de légumes. Le mélange de saumure selon l'invention comprend des épices d'origine végétale, une substance constituant une source de dioxyde de carbone, des acides organiques, ainsi qu'un éventuel sel de cuisine et éventuellement de l'amidon et/ou des substances contenant de l'amidon. Le temps de cuisson de la viande traitée avec le mélange de saumure à base d'épices selon l'invention est réduit de 30-40 %, et permet donc d'économiser de l'énergie. La viande ainsi préparée est tendre, délicieuse, pénétrée en profondeur par les épices, et son poids est presque égal à celui de la viande d'origine crue.
PCT/HU2006/000024 2005-04-29 2006-03-28 Melange de saumure a base d'epices, notamment pour viandes Ceased WO2006117577A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
HUP0500429 2005-04-29
HU0500429A HU0500429D0 (en) 2005-04-29 2005-04-29 Spice basis pickling-mixture for meat
HU0600205A HUP0600205A2 (en) 2006-03-14 2006-03-14 Basic spice-mix, mainly for meat
HUP0600205 2006-03-14

Publications (1)

Publication Number Publication Date
WO2006117577A1 true WO2006117577A1 (fr) 2006-11-09

Family

ID=89986648

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/HU2006/000024 Ceased WO2006117577A1 (fr) 2005-04-29 2006-03-28 Melange de saumure a base d'epices, notamment pour viandes

Country Status (1)

Country Link
WO (1) WO2006117577A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014041226A1 (fr) * 2012-09-11 2014-03-20 Macia Pascual Margarita Procédé de préparation de produits alimentaires à partir de peaux de poissons
CN111248412A (zh) * 2020-01-17 2020-06-09 双金 一种果木烤牛肉干的制作方法
CN113854508A (zh) * 2021-10-12 2021-12-31 廖记食品有限责任公司 一种红油兔丁及其制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1052782A (fr) *
US2875068A (en) * 1957-10-28 1959-02-24 Klein Samuel Curing of meats
WO1990005458A1 (fr) * 1988-11-18 1990-05-31 Kingsley I Steven Procede et produit de marinage
EP0940090A1 (fr) * 1998-02-27 1999-09-08 Societe Des Produits Nestle S.A. Procédé de conservation des produits alimentaires
US6309681B1 (en) * 1999-06-03 2001-10-30 Nestec S.A. Multi-component marinades
US20040156956A1 (en) * 2000-12-04 2004-08-12 Gosselin Amy L. One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1052782A (fr) *
US2875068A (en) * 1957-10-28 1959-02-24 Klein Samuel Curing of meats
WO1990005458A1 (fr) * 1988-11-18 1990-05-31 Kingsley I Steven Procede et produit de marinage
EP0940090A1 (fr) * 1998-02-27 1999-09-08 Societe Des Produits Nestle S.A. Procédé de conservation des produits alimentaires
US6309681B1 (en) * 1999-06-03 2001-10-30 Nestec S.A. Multi-component marinades
US20040156956A1 (en) * 2000-12-04 2004-08-12 Gosselin Amy L. One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014041226A1 (fr) * 2012-09-11 2014-03-20 Macia Pascual Margarita Procédé de préparation de produits alimentaires à partir de peaux de poissons
ES2454917A1 (es) * 2012-09-11 2014-04-11 Margarita MACIÁ PASCUAL Procedimiento de elaboración de productos alimenticios partiendo de pieles de pescado
CN111248412A (zh) * 2020-01-17 2020-06-09 双金 一种果木烤牛肉干的制作方法
CN113854508A (zh) * 2021-10-12 2021-12-31 廖记食品有限责任公司 一种红油兔丁及其制备方法
CN113854508B (zh) * 2021-10-12 2024-04-05 廖记食品有限责任公司 一种红油兔丁及其制备方法

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