ES2634487T3 - Procedimiento para el control de las características del producto durante la realización de los productos alimentarios - Google Patents

Procedimiento para el control de las características del producto durante la realización de los productos alimentarios Download PDF

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Publication number
ES2634487T3
ES2634487T3 ES11704208.5T ES11704208T ES2634487T3 ES 2634487 T3 ES2634487 T3 ES 2634487T3 ES 11704208 T ES11704208 T ES 11704208T ES 2634487 T3 ES2634487 T3 ES 2634487T3
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ES
Spain
Prior art keywords
procedure
high pressure
production
pressure treatment
control
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
ES11704208.5T
Other languages
English (en)
Inventor
Volker Heinz
Fritz Kortschack
Stefan TÖPFL
Christian Hertel
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
Triton GmbH
Original Assignee
DIL Deutsches Institut fuer Lebensmitteltechnik eV
Triton GmbH
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, Triton GmbH filed Critical DIL Deutsches Institut fuer Lebensmitteltechnik eV
Application granted granted Critical
Publication of ES2634487T3 publication Critical patent/ES2634487T3/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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • 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
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedimiento para el control de las características de los productos en la producción de alimentos que se deben clasificar en el grupo de productos de embutidos crudos, en particular para conferirles untabilidad y cortabilidad, caracterizado porque los materiales de partida habituales en la producción de embutidos crudos, que no están congelados, se salan, se mezclan y se someten a un triturado previo en trozos gruesos, y dicha mezcla se somete a una fermentación y acidificación, es decir a una reducción del valor del pH, a continuación se realiza un tratamiento de alta presión para la coagulación de las proteínas y para la inactivación de los microorganismos, permaneciendo separadas las materias primas cárnicas separadas mecánicamente, realizándose después de la etapa del tratamiento de alta presión una trituración fina y durante la trituración hasta el tamaño de granulado final se añade grasa y, a continuación, se realiza un segundo tratamiento de alta presión en el producto rellenado, y en función de la realización y la intensidad del tratamiento de alta presión se reduce el contenido de sal en el producto, reduciéndose el contenido de sal aproximadamente un 10% en comparación con las recetas que se realizan empleando el procedimiento de producción habitual.

Description

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Claims (1)

  1. imagen1
ES11704208.5T 2010-03-04 2011-02-11 Procedimiento para el control de las características del producto durante la realización de los productos alimentarios Active ES2634487T3 (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102010010118A DE102010010118A1 (de) 2010-03-04 2010-03-04 Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
DE102010010118 2010-03-04
PCT/EP2011/052014 WO2011107335A1 (de) 2010-03-04 2011-02-11 Verfahren zur steuerung der produkteigenschaften bei der herstellung von lebensmitteln

Publications (1)

Publication Number Publication Date
ES2634487T3 true ES2634487T3 (es) 2017-09-28

Family

ID=43707950

Family Applications (1)

Application Number Title Priority Date Filing Date
ES11704208.5T Active ES2634487T3 (es) 2010-03-04 2011-02-11 Procedimiento para el control de las características del producto durante la realización de los productos alimentarios

Country Status (7)

Country Link
US (1) US20130059037A1 (es)
EP (1) EP2542102B1 (es)
CA (1) CA2791823A1 (es)
DE (1) DE102010010118A1 (es)
ES (1) ES2634487T3 (es)
RU (1) RU2012140413A (es)
WO (1) WO2011107335A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102012106092A1 (de) * 2011-10-10 2013-04-11 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Herstellung von fettreduzierten Fleisch- und Wurstwaren
DE102013006579A1 (de) 2012-10-12 2014-04-17 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Erhöhung der Lebensmittelsicherheit durch Hochdruckbehandlung von Rohmaterialien oder Halbfertigwaren
CN106102480B (zh) 2014-03-17 2019-11-08 皇家飞利浦有限公司 用于控制食物的烹饪过程的方法和装置
US10874113B1 (en) 2016-02-08 2020-12-29 Hormel Foods Corporation Method of producing bacteria reduced raw, fresh, ground meat products
DE202016006652U1 (de) 2016-11-10 2016-11-24 Neumarkt Fleischerei GmbH Schnittfeste Leberwurst
US11252981B1 (en) 2017-10-26 2022-02-22 Swift Beef Company Raw, frozen ground beef (and/or other meat), method for making same, and packaging for displaying same
NL2021412B1 (en) * 2018-07-31 2020-02-11 Top B V Safe and stable nitrite free meat products

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4963370A (en) * 1987-10-01 1990-10-16 Asahi Denka Kogyo Kabushiki Kaisha Process for producing proteinous material
DE69320067T2 (de) * 1992-12-02 1999-02-18 Unilever N.V., Rotterdam Lactobacillus sake ähnliche Stämme Herstellung und Verwendung von deren Exopolysacchariden
ATE217495T1 (de) 1994-02-17 2002-06-15 Nestle Sa Herstellung von salzarmen und/oder phosphatarmen würsten
ATE204432T1 (de) * 1994-05-27 2001-09-15 Nestle Sa Herstellung von kochschinken
EP0748592B1 (fr) * 1995-06-16 2001-08-16 Societe Des Produits Nestle S.A. Pâté de viande à basse teneur en graisse
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
NZ521836A (en) * 2002-10-08 2005-07-29 New Zealand Dairy Board High pressure treatment to reduce microbial spoilage in cultured dairy foods, cooked meats, vegetables and the like
DE102004061187A1 (de) * 2004-12-20 2006-07-06 Fuchs Gmbh Mischung zur Herstellung fermentierter Fleischwaren, Verwendung der Mischung in einem Verfahren zur Herstellung von Fleischwaren und danach hergestellte Fleischware
DE102005011868A1 (de) 2005-03-15 2006-09-21 Fritz Kortschack Verfahren zur Behandlung von Lebensmitteln, insbesondere zum Haltbarmachen von frischen Wurst- oder Fleischwaren
DE102008004242A1 (de) * 2007-12-13 2009-06-18 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur automatisierbaren Herstellung von Rohwurst
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

Also Published As

Publication number Publication date
WO2011107335A1 (de) 2011-09-09
EP2542102B1 (de) 2017-05-10
DE102010010118A1 (de) 2011-09-08
CA2791823A1 (en) 2011-09-09
US20130059037A1 (en) 2013-03-07
RU2012140413A (ru) 2014-04-10
EP2542102A1 (de) 2013-01-09

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