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Improved curing auxiliaries

A technology for additives and pickling salt, which is applied in the field of meat products and fish products containing muscle, and can solve the problems of unfavorable persistence, time-consuming and short time of reddening process.

Active Publication Date: 2014-01-15
SUDZUCKER AG MANNHEIM OCHSENFURT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] It is well known that the reddening process used to develop a durable meat color during curing is very time-consuming and that the proposed reduced nitrite content would disadvantageously result in a reddening process that lasts only a relatively short time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1- Embodiment 6

[0083] A raw meat mixture containing 20% ​​beef, 50% lean pork and 30% pork fat was processed in a known manner into a raw sausage with the curing components given in Table 1A. (Example 1 is a pure raw meat mixture without adding nitrite curing salt and curing additives. In Example 1, the residual nitrite content and the red value of reddening cannot be determined. The results of this example are given in the following Not shown in the table.) Example 2 is a comparative test using a known curing composition.

[0084] Table 1B and Table 1C each show the residual nitrite content and the degree of redness, respectively, determined after a 24-hour or 74-hour aging time.

[0085]Table 1A

[0086]

[0087] Table 1B

[0088]

[0089] Table 1C

[0090]

Embodiment 7- Embodiment 13

[0092] A raw meat blend made from 40% beef, 40% lean pork and 20% fat. Raw sausages were thus produced by using the various curing materials given in Table 2A.

[0093] Table 2B shows the residual nitrite content and degree of redness after 24 hours and 120 hours of aging time, respectively.

[0094] Table 2A

[0095]

[0096]

[0097] Table 2B

[0098]

Embodiment 14- Embodiment 21

[0100] A raw meat mixture made from 45% beef, 35% lean pork, and 20% fat, processed into raw sausages using the curing ingredients given in Table 3A, respectively.

[0101] Table 3B shows the degree of redness and residual nitrite content after aging for 17 hours and 72 hours, respectively.

[0102] Table 3A

[0103]

[0104]

[0105] Table 3B

[0106]

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PUM

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Abstract

A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.

Description

technical field [0001] The present invention relates to the use of nitrite for curing and production of food products, especially meat and fish products containing muscle. The present invention proposes a new curing additive, in particular an improved sugar substance for curing said food. The modified sugar substance according to the invention is a sucrose isomer composition comprising isomaltulose and / or trehalulose. Background technique [0002] In general, unprocessed meat products can quickly turn gray due to the oxidation of myochrome and / or spoil due to contamination with unexpected or health-damaging microorganisms, especially during slaughter Or in the subsequent processing of food. Pickling can delay or inhibit these adverse effects through several mechanisms acting in parallel: prevention of microbial proliferation; removal of excess water, which improves consistency and reduces a w value; and produces a pickling color and a distinctive pickling smell. [0003]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/027A23L3/3562A23L1/09A23L1/314A23L1/317A23L1/325A23L13/00A23L13/40A23L13/60A23L17/00
CPCA23B4/0235A23L1/218A23B4/027A23L1/09A23L1/31463A23L1/31409A23V2002/00A23L3/3562A23L1/3175A23B4/20A23L1/3182A23L1/0305A23L1/325A23L1/31445A23L29/015A23L29/30A23L19/20A23L13/42A23L13/428A23L13/432A23L13/65A23L13/72A23L17/00A23L5/00A23V2200/08A23V2250/636A23V2250/62
Inventor 阿里-礼萨·哈吉·贝格力瓦尔德马·奇普灵格瑞桑加·维柳斯
Owner SUDZUCKER AG MANNHEIM OCHSENFURT
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