• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to the development of a raw-cured meat product without lactose with an improved nutritional profile such as sausage, chorizo, fuet, espetec, cured sausage, somalla and the like, which consists of preparing a fat analog consisting of water, oil vegetable, flavored polysaccharide solution and calcium sulfate that is allowed to cool at a temperature between 0º and 5ºC for 12 hours and then frozen and then chopped and mixed with the lean meat together with a mixture of additives, among which are salts aromatized potassium and a substitute preparation of lactose consisting of dextrose, glucose syrup and skimmed milk powder without lactose, until a homogenous mass is obtained that is refrigerated for maturation and then stuffed in the appropriate casing. The product obtained is subjected to a process of curing and/or fermentation. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2637648A1
    申请号:ES201630197
    申请日:2016-02-22
    公开日:2017-10-16
    发明作者:Quirico LÓPEZ GONZÁLEZ；Denia MARTÍNEZ CHAMORRO；Vanesa MARTÍNEZ CHAMORRO；Jordi SOLÍS PÉREZ
    申请人:Preparados Aditivos Y Materias Primas S A；PREPARADOS ADITIVOS Y MATERIAS PRIMAS SA；
    IPC主号:
    专利说明:

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    D E S C R I P C I O N
    CRUDE-CURED CARNIC PRODUCT WITHOUT LACTOSE WITH A PROFILE
    IMPROVED NUTRITIONAL
    TECHNICAL SECTOR
    The present invention is part of the technical food sector, developing a raw-cured meat-free lactose sausage with an improved nutritional profile and its adaptation to the elaboration of fermented cured products for consumption by the population with lactose intolerance problems and also offering a healthier option among raw-cured sausages.
    BACKGROUND OF THE INVENTION
    Today there are numerous cases of people who have lactose intolerance, milk sugar, and that the intake of this nutrient causes them a representative clinical picture whose symptoms are, among others, abdominal colic, flatulence, weight loss , diarrhea, constipation ...
    Lactose is present in numerous processed foods since it fulfills different technological functions. In the case of raw-cured sausages, lactose, in addition to providing flavor, acts as a nutritive medium for acidolactic bacteria and softens the bitter taste of nitrites and nitrates, among others. Due to the great use of this sugar and the growing demand for lactose-free products, it is necessary to produce processed foods free of this sugar.
    First, the state of the art shows the realization of raw-cured sausages without lactose by replacing said sugar with other monosaccharides and polysaccharides.
    Reference document ES2425696 presents a sausage comprising meat veined with fat and that does not contain allergenic sugars (lactose). The invention proposes a substitution of lactose with a mixture of sugars. Said substitution differs substantially from the present invention since they only use a mixture of sugars, without specifying which ones, to replace lactose.
    On the other hand, sausages are characterized by being rich in salt and fat, nutrients whose excessive consumption is directly related to chronic noncommunicable diseases such as diabetes mellitus. Reduce or eliminate these nutrients from
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    sausages without affecting the organoleptic properties and its microbiological stability is a technological challenge. Salt, on the other hand, provides flavor and also favors microbiological stabilization and contributes to the correct healing of sausage. The removal of salt can result in unpleasant flavors (bitter / metallic) and microbiological problems. On the other hand, the decrease or elimination of fat can involve changes in taste, palatability and mouthfeel.
    Although in the state of the art you can find patent documents of raw-cured sausages referring to the process of making a sausage low in fat and salt, none of them also refers to a raw-cured meat product of these Characteristics and lactose free.
    Document ES2336294 presents a sausage, low in fat and salt, and its manufacturing process comprising the replacement of fat by an emulsion based on: a part of gelling-emulsifiers (plasma protein, carrageenan, starch, xanthan gum, transglutaminase , guar gum, bark protein, aroma and phosphate), eight parts of bacon and six parts of water; and the replacement of 30% of sodium chloride with potassium chloride. The invention described in said document differs from the proposed invention both in the fat substitute, since in the emulsion they use animal fat, as in the salt substitution where only sodium chloride is replaced by potassium chloride.
    Document ES2407456 presents a procedure for obtaining a fermented or fermented meat product type fuet low fat and salt. The invention comprises: the use of a fat analogue consisting of: lean meat (<5% fat), animal fat source (45-75% fat), water, starch or other polysaccharide, thickener and gelling agent; the replacement of sodium by a mixture of alkaline salts and organic and inorganic alkaline earths. In this case, both the fat substitute and the salt substitute differ from the invention proposed here since the fat substitute includes a source of animal fat and in the salt substitute it does not clearly specify what type of salts they use for such substitution.
    The present invention differs from the rest since there is currently no raw-cured sausage with an improved nutritional profile, low in fat and salt, which retains all the typical organoleptic characteristics of such a sausage and also does not contain lactose. This is due to the technological difficulty involved
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    reduce fat and salt and, in addition, replace lactose while maintaining the characteristics of smell, taste and color the same as the original.
    Taking into account the state of the art, the development of a raw-cured meat product characterized by having an improved nutritional profile, low in fat and salt, and also not containing lactose in its formulation is object of invention.
    In this way, a healthier sausage is obtained, due to the reduction in fat and salt, and also suitable for the lactose intolerant population.
    Through the process of elaboration, a raw-cured meat product is obtained with a fat reduction of between 60-70%, so according to EC Regulation No. 1924/2006 regarding nutritional and health claims of food It is typified as reduced fat content by decreasing the fat content by more than 30% compared to traditional sausage. As for salt, by means of the invention proposed here, a low-salt raw-cured meat product is obtained, since it contains less than 0.12 g of sodium per 100 g of product.
    EXPLANATION OF THE INVENTION
    In order to achieve the objectives mentioned in the previous sections, the present invention proposes the elaboration of raw-cured sausages such as salchichon, chorizo, fuet, espetec, cured sausage, somalla and the like, without adding lactose and with an improved nutritional profile , low in fat and salt, maintaining all the flavor, healing, fermentation and other attributes identical to the traditional sausage.
    The raw-cured meat sausage is constituted mainly by lean meat whose origin can be from different animals (pork, veal, turkey and others), a fat analogue comprising a vegetable oil (in this case sunflower oil), an aromatized solution of polysaccharides, calcium sulfate and water; a mixture of aromatic potassium salts and a lactose substitute preparation consisting of skim milk without lactose, glucose syrup and dextrose. In addition to additives of the same type as those used traditionally and authorized, such as stabilizers, preservatives, antioxidants, hydrocolloids, proteins, dyes and others, to the same extent that they are used in usual and traditional products, and for the same function. Likewise, any of the usual spices is used for this product and in the estimated proportion opportune for each processor, in the same way that it is done
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    in the traditional product.
    The process of elaboration of the raw-cured meat product object of this invention consists in:
    - Chop the lean meats together with the fat analog, previously frozen, at the appropriate temperature by the appropriate chopper plate.
    - Subsequently the additives are mixed and added to the minced meats, fat and water analog.
    - The mixture is kneaded in vacuo until completely homogenized. The uniform mixture obtained is allowed to stand and ripen for the stipulated time.
    - Subsequently it is embedded in the appropriate gut and the healing process begins whose duration and conditions of temperature and humidity will vary depending on the raw-cured meat product that is being prepared.
    The invention proposed here perfectly replaces the technological functions that lactose, fat and salt fulfill by ensuring the maintenance of organoleptic and food safety properties equal to a traditional sausage.
    A further object of the invention is the process for preparing the fat analogue where the origin of the fat is vegetable and whose process comprises:
    - Mix the water vigorously (preferably 83% by weight) and the flavored polysaccharide solution (preferably 3.2% by weight) until it forms a thick paste without lumps.
    - Add the vegetable oil (preferably 10% by weight) until a homogeneous paste is obtained and add the calcium sulfate (preferably 3% by weight) to the cutter and mix it for 2 minutes in order to acquire the desired texture.
    - Quickly transfer the mixture to suitable trays or containers and let stand at a temperature between 0 ° C and 5 ° C for 12h.
    - Freeze the analog to facilitate subsequent chopping.
    PREFERRED EMBODIMENT OF THE INVENTION
    Next, a particular and preferred embodiment of the method of the invention will be described in detail. The formula is the characteristic for the realization of a fuet, without lactose and with an improved nutritional profile, for the elaboration of 100 kg of final product. The particular preparation comprises the following ingredients:
     Ingredient  Percentage (%)
     Lean meat with a maximum fat content of 10%  70.18
     Fat analog  21.00
     Flavored Potassium Salts  1.00
     Nitrifying salt  0.10
     Trisodium citrate  0.10
     White pepper  0.30
     Water  5.2
     Dextrose  0.80
     Skimmed milk without lactose  0.32
     Glucose syrup  1.00
    The elaboration process includes:
    5 - Chop the meat and the fat analogue at the appropriate temperatures (meats -
    2 ° C, grease analogue -5 ° C) by the appropriate chopper plate (in this case, 5 mm).
    - Make a previous mixture of the additives and add it, together with the meats and the fat and water analogue, to a kneader.
    10 - Also add the starter culture previously dissolved in water.
    - Knead the mixture in vacuo until correct homogenization is achieved.
    - Leave the dough at rest in a cold room at 4 ° C and for 24 hours for maturation.
    - Insert into the appropriate guts, in this case, natural pork casing, caliber SB-
    15 40 mm
    - The subsequent cure process for this product will be 15 days at a temperature of 10-12 ° C and a relative humidity of 75-B0%.
    权利要求:
    Claims (6)
    [1]
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    1. Procedure for obtaining a raw-cured meat product without lactose with an improved nutritional profile comprising the following stages:
    - Mix lean meat and fat analogue, previously frozen, minced together with a previous mixture of additives containing flavored potassium salts and a lactose substitute preparation.
    - Also add the starter culture previously dissolved in water and knead the mixture in vacuo until homogenization.
    - Leave the dough at rest in a cold store for ripening.
    - Embed in the appropriate guts.
    - The product obtained in the previous stage is subjected to a healing process.
    [2]
    2. Procedure according to claim 1 wherein the lean meat can be from different animals pig, veal, turkey or others with a maximum fat content of 10%.
    [3]
    3. Method according to claim 1 wherein the fat analogue consists of a mixture of water, vegetable oil, flavored polysaccharide solution and calcium sulfate.
    [4]
    4. Process according to claim 1 wherein the additives added to the mixture contain a mixture of aromatic potassium salts.
    [5]
    5. Method according to claim 1 wherein the additives added to the mixture contain a lactose substitute preparation comprising glucose syrup, dextrose and skim milk without lactose powder.
    [6]
    6. Method of elaboration of the fat analog according to claims 1 and 3 characterized in that it comprises the following steps:
    - Mix the water and the polysaccharide flavored solution in a cutter until it forms a thick paste without lumps. Add the vegetable oil until you get a perfect emulsion and add the calcium sulfate until you get a homogeneous mixture.
    - Quickly transfer the mixture to suitable trays or containers and let stand at a temperature between 0 ° C and 5 ° C for 12h.
    - Freeze the analog to facilitate subsequent chopping.
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    同族专利:
    公开号 | 公开日
    ES2637648B1|2018-11-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2372393T3|2003-10-17|2012-01-19|Creta Farm Societe Anonyme Industrial And Commercial Trading As Creta Farm S.A.|PROCEDURE FOR THE PREPARATION OF DRY OR SEMI-DRY FERMENTED MEAT PRODUCTS, WITH PARTIAL REPLACEMENT OF ANIMAL FAT AND DIRECT INCORPORATION OF OLIVE OIL.|
    ES2425696A1|2012-04-12|2013-10-16|Sánchez Romero Carvajal Jabugo, S.A.|Built-in |
    ES2407456A1|2013-04-29|2013-06-20|Elpozo Alimentación, S.A.|Low-fat and low-salt fuet-style cured or cured and fermented meat product|
    法律状态:
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    ES201630197A|ES2637648B1|2016-02-22|2016-02-22|RAW-CURED LACTOSE-FREE MEAT WITH AN IMPROVED NUTRITIONAL PROFILE|ES201630197A| ES2637648B1|2016-02-22|2016-02-22|RAW-CURED LACTOSE-FREE MEAT WITH AN IMPROVED NUTRITIONAL PROFILE|
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