ES2617352T3 - Procedimiento para la elaboración de productos alimenticios con bajo contenido de grasa, tales como productos cárnicos y embutidos - Google Patents

Procedimiento para la elaboración de productos alimenticios con bajo contenido de grasa, tales como productos cárnicos y embutidos Download PDF

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Publication number
ES2617352T3
ES2617352T3 ES12774987.7T ES12774987T ES2617352T3 ES 2617352 T3 ES2617352 T3 ES 2617352T3 ES 12774987 T ES12774987 T ES 12774987T ES 2617352 T3 ES2617352 T3 ES 2617352T3
Authority
ES
Spain
Prior art keywords
sausage
meat
high pressure
procedure
low fat
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.)
Active
Application number
ES12774987.7T
Other languages
English (en)
Inventor
Fritz Kortschack
Volker Heinz
Bajo BAJOVIC
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.)
DIL Deutsches Institut fuer Lebensmitteltechnik eV
Original Assignee
DIL Deutsches Institut fuer Lebensmitteltechnik eV
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
Application filed by DIL Deutsches Institut fuer Lebensmitteltechnik eV filed Critical DIL Deutsches Institut fuer Lebensmitteltechnik eV
Application granted granted Critical
Publication of ES2617352T3 publication Critical patent/ES2617352T3/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

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

Abstract

Procedimiento destinado a la elaboración de alimentos con bajo contenido de materia grasa, como productos cárnicos y embutido, en particular embutido seco, embutido cocido o embutido escaldado, a partir de una masa de carne para embutido compuesta de cierta cantidad de carne desmenuzada, en caso necesario añadiendo agua, así como el suplemento de sal, especias, sustancias auxiliares y aditivos, caracterizado porque a la mezcla triturada destinada a formar la masa de carne para embutido se aporta tejido animal tratado a alta presión, en particular carne magra y/o piel tratada a alta presión, por lo menos como sustitución parcial de la materia grasa, incrementándose el contenido proteínico en la mezcla, y efectuándose el tratamiento a alta presión en un rango comprendido aproximadamente entre 50 MPa y 600 MPa o superior durante un período de hasta varios minutos.

Description

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imagen2
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Claims (1)

  1. imagen1
ES12774987.7T 2011-10-10 2012-09-28 Procedimiento para la elaboración de productos alimenticios con bajo contenido de grasa, tales como productos cárnicos y embutidos Active ES2617352T3 (es)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
DE102011115565 2011-10-10
DE102011115565 2011-10-10
DE102012012091 2012-06-18
DE102012012091 2012-06-18
DE102012106092 2012-07-06
DE102012106092A DE102012106092A1 (de) 2011-10-10 2012-07-06 Verfahren zur Herstellung von fettreduzierten Fleisch- und Wurstwaren
PCT/EP2012/069189 WO2013053607A1 (de) 2011-10-10 2012-09-28 Verfahren zur herstellung von fettreduzierten lebensmitteln wie fleisch- und wurstwaren

Publications (1)

Publication Number Publication Date
ES2617352T3 true ES2617352T3 (es) 2017-06-16

Family

ID=47909001

Family Applications (1)

Application Number Title Priority Date Filing Date
ES12774987.7T Active ES2617352T3 (es) 2011-10-10 2012-09-28 Procedimiento para la elaboración de productos alimenticios con bajo contenido de grasa, tales como productos cárnicos y embutidos

Country Status (8)

Country Link
US (1) US20140255588A1 (es)
EP (1) EP2765875B1 (es)
BR (1) BR112014008454B1 (es)
CA (1) CA2851557C (es)
DE (1) DE102012106092A1 (es)
DK (1) DK2765875T3 (es)
ES (1) ES2617352T3 (es)
WO (1) WO2013053607A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3172971B1 (de) * 2015-11-30 2021-01-27 Micarna SA Verfahren zur herstellung eines nahrungsmittel-zwischenprodukt zur herstellung von geflügelfleischprodukten
KR102756126B1 (ko) * 2016-07-27 2025-01-15 고려대학교 세종산학협력단 Gaba 생산 젖산균을 이용한 발효소세지의 제조방법
FR3093404B1 (fr) * 2019-03-08 2023-04-14 Jean Marc Tachet Creation Procédé d’enrichissement d’aliments en protéines et/ou en compléments alimentaires
CN114403374A (zh) * 2022-01-27 2022-04-29 南京林业大学 一种南京风味香肠的制备方法

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3748148A (en) * 1972-03-10 1973-07-24 H Jehle Method of producing sausage suitable for dietary purposes
ATE217495T1 (de) * 1994-02-17 2002-06-15 Nestle Sa Herstellung von salzarmen und/oder phosphatarmen würsten
EP0720816B1 (en) * 1995-01-04 1999-10-27 Unilever Plc Method of manufacturing a food product
DE19653677C1 (de) * 1996-12-16 1997-09-18 Fritz Kortschack Verfahren zur Herstellung stabiler, in Anwesenheit von Mikroorganismen hergestellter Fleisch- und Wurstwaren, die einer Reifung und Trocknung unterworfen werden
DE19840744A1 (de) 1998-09-07 2000-03-09 Zimbo Fleisch Und Wurstwaren G Verfahren zur Herstellung eines Fleischprodukts
DE10106553B4 (de) 2001-02-13 2005-09-22 Josef Pointner Verfahren zur Herstellung einer fettreduzierten Brühwurst und nach diesem Verfahren hergestellte Brühwurst
DE10128288A1 (de) 2001-06-12 2003-03-06 Hans Koetzner Wurstähnliches Lebensmittel aus Fleisch, Gemüse und Lupineneiweiß
KR100498257B1 (ko) * 2003-02-25 2005-06-29 진구복 초 저지방 고급 세절 소시지의 가공기술
DE102005026752A1 (de) 2005-06-09 2007-01-11 Josef Pointner Verfahren zur Herstellung einer Rohwurst und nach diesem Verfahren hergestellte Rohwurst
DE102005010836A1 (de) 2005-03-07 2006-09-14 Josef Pointner Verfahren zur Herstellung einer gekochten Streichleberwurst und nach diesem Verfahren hergestellte gekochte Streichleberwurst
JP4819867B2 (ja) * 2005-03-07 2011-11-24 フラウンホーファー−ゲゼルシャフト ツル フェルデルング デル アンゲヴァンテン フォルシュング エー ファウ ソーセージ類の製造法
US20070207254A1 (en) * 2006-03-03 2007-09-06 Specialty Protein Producers, Inc. Methods of separating fat from soy materials and compositions produced therefrom
US20080050507A1 (en) * 2006-08-25 2008-02-28 William Jaehnert High pressure processing of foods
DE102008048543B4 (de) * 2008-09-03 2012-03-29 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
DE102010010118A1 (de) * 2010-03-04 2011-09-08 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln

Also Published As

Publication number Publication date
EP2765875B1 (de) 2016-11-30
BR112014008454B1 (pt) 2019-10-01
BR112014008454A2 (pt) 2017-05-23
US20140255588A1 (en) 2014-09-11
WO2013053607A1 (de) 2013-04-18
DK2765875T3 (en) 2017-03-13
EP2765875A1 (de) 2014-08-20
CA2851557C (en) 2020-07-28
CA2851557A1 (en) 2013-04-18
DE102012106092A1 (de) 2013-04-11

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