PL421708A1 - Method for producing betaglucan-containing pork meat product, application of the concentrate from the oats grain aleurone layer and the pork meat product - Google Patents
Method for producing betaglucan-containing pork meat product, application of the concentrate from the oats grain aleurone layer and the pork meat productInfo
- Publication number
- PL421708A1 PL421708A1 PL421708A PL42170817A PL421708A1 PL 421708 A1 PL421708 A1 PL 421708A1 PL 421708 A PL421708 A PL 421708A PL 42170817 A PL42170817 A PL 42170817A PL 421708 A1 PL421708 A1 PL 421708A1
- Authority
- PL
- Poland
- Prior art keywords
- product
- concentrate
- meat product
- application
- pork meat
- Prior art date
Links
- 239000012141 concentrate Substances 0.000 title abstract 4
- 235000015277 pork Nutrition 0.000 title abstract 4
- 235000013622 meat product Nutrition 0.000 title abstract 3
- 229920002498 Beta-glucan Polymers 0.000 title abstract 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title 1
- 241000209761 Avena Species 0.000 title 1
- 235000007319 Avena orientalis Nutrition 0.000 title 1
- 108010050181 aleurone Proteins 0.000 title 1
- 235000013339 cereals Nutrition 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013372 meat Nutrition 0.000 abstract 2
- 241001677738 Aleuron Species 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania wieprzowego wyrobu mięsnego, w którym jako surowiec stosuje się mięso wieprzowe o takim udziale frakcji rozdrobnionej, aby jej udział w składzie wyrobu był nie mniejszy niż 60% wag. Wyrób ten zawiera tłuszcz w ilości nie wyższej niż 10% wag. a do rozdrobnionego mięsa dodaje się koncentrat z warstwy aleuronowej ziarna owsa zawierający: od 15,0 do 30,0% wag. betaglukanów, 15,0 do 30,0% wag. Błonników nierozpuszczalnych w wodzie, białko w ilości od 16 do 22% wag., tłuszcz roślinny z owsa w ilości od 6 do 10% wag. oraz wodę, przy czym koncentrat dodaje się w ilości od 1,2 g do 10 g na 100 g mięs. Do mięsa dodaje się także: 1,0 do 1,2% wag. soli, od 0,6 do 0,8% wag. ekstraktów naturalnych przypraw. Wyrób wędzi się w temperaturze do 62°C, parzy w temperaturze 75 - 79°C do uzyskania temperatury 72 - 75°C wewnątrz produktu przez okres od 7 do 15 minut, a chłodzi się do temperatury poniżej 6°C w centrum geometrycznym przetworu. Zgłoszenie obejmuje też wyrób otrzymany według powyższego sposobu. Przedmiotem zgłoszenia jest także zastosowanie koncentratu z ziarna owsa.The subject of the application is a method of producing a pork meat product, in which pork is used as a raw material with such a proportion of crushed fraction that its share in the composition of the product is not less than 60% by weight. This product contains fat in an amount not exceeding 10 wt. and to the minced meat a concentrate from the aleuron layer of oat grain is added containing from 15.0 to 30.0 wt. beta-glucans, 15.0 to 30.0 wt. Water-insoluble fibers, protein from 16 to 22% by weight, oat vegetable fat from 6 to 10% by weight and water, the concentrate being added in an amount of 1.2 g to 10 g per 100 g meat. 1.0 to 1.2 wt. salt, from 0.6 to 0.8% by weight natural spice extracts. The product is smoked at a temperature of up to 62 ° C, scalded at a temperature of 75 - 79 ° C until a temperature of 72 - 75 ° C is obtained inside the product for a period of 7 to 15 minutes, and cooled to a temperature below 6 ° C in the geometric center of the product. The application also includes a product obtained according to the above method. The subject of the application is also the use of oat concentrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL421708A PL235667B1 (en) | 2017-05-25 | 2017-05-25 | Method for producing betaglucan-containing pork meat product, application of the concentrate from the oats grain aleurone layer and the pork meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL421708A PL235667B1 (en) | 2017-05-25 | 2017-05-25 | Method for producing betaglucan-containing pork meat product, application of the concentrate from the oats grain aleurone layer and the pork meat product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL421708A1 true PL421708A1 (en) | 2018-12-03 |
| PL235667B1 PL235667B1 (en) | 2020-10-05 |
Family
ID=64460785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL421708A PL235667B1 (en) | 2017-05-25 | 2017-05-25 | Method for producing betaglucan-containing pork meat product, application of the concentrate from the oats grain aleurone layer and the pork meat product |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL235667B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL446348A1 (en) * | 2023-10-10 | 2024-06-03 | Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie | Use of oat protein hydrolyzate in the production of meat products and method of producing oat protein hydrolyzate for the production of meat products |
-
2017
- 2017-05-25 PL PL421708A patent/PL235667B1/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL446348A1 (en) * | 2023-10-10 | 2024-06-03 | Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie | Use of oat protein hydrolyzate in the production of meat products and method of producing oat protein hydrolyzate for the production of meat products |
| PL247848B1 (en) * | 2023-10-10 | 2025-09-08 | Univ Rolniczy Im Hugona Kollataja W Krakowie | Use of oat protein hydrolyzate in the production of meat products and method of producing oat protein hydrolyzate for the production of meat products |
Also Published As
| Publication number | Publication date |
|---|---|
| PL235667B1 (en) | 2020-10-05 |
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