WO2008009450A1 - Preparation of a food product - Google Patents

Preparation of a food product Download PDF

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Publication number
WO2008009450A1
WO2008009450A1 PCT/EP2007/006430 EP2007006430W WO2008009450A1 WO 2008009450 A1 WO2008009450 A1 WO 2008009450A1 EP 2007006430 W EP2007006430 W EP 2007006430W WO 2008009450 A1 WO2008009450 A1 WO 2008009450A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat product
drying
product
meat
brine solution
Prior art date
Application number
PCT/EP2007/006430
Other languages
French (fr)
Inventor
Claude Bertrand
Original Assignee
Cfs Bakel B.V.
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
Priority claimed from EP06015274A external-priority patent/EP1884163A1/en
Application filed by Cfs Bakel B.V. filed Critical Cfs Bakel B.V.
Publication of WO2008009450A1 publication Critical patent/WO2008009450A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a method for the preparation of a food product, comprising the steps of providing a green meat product, marinating the meat product with a brine solution and drying the meat product.
  • EP 0 879 561 B1 a control of injection pressure, injection time and injection depth is proposed, in particular depending on the type and size of the meat product, in order to shorten the necessary holding time.
  • the drying/smoking process is not shortened by the known method and the holding/curing time of one day does not yet meet the requirements of industrial meat processing. It is, for example, a drawback that the known processes still do not allow for in-line processing of the meat with subsequent process steps.
  • a green meat product or meat product in the sense of this invention, is any raw and untreated piece of pork, beef, poultry, fish or game, preferably pork belly.
  • Fish according to the present invention is any fish that is consumable. However fish, like eel, mackerel, salmon, bloater, kipper, trout, dogfish, halibut, coalfish and/or gilt fish, is preferred. Drying in the sense of the invention means that moisture is drawn off the meat product, whereas the fat stays unimpaired.
  • the drying process is started immediately after marinating the meat product.
  • a holding time of up to six hours before drying is as well preferred, so that the drying is started six hours after marinating, at latest.
  • the holding time plus drying time does not exceed ten hours which is advantageously less than known prior art processes take.
  • tiger-striping is or needle marks are acceptable, preferably no holding time is needed.
  • the marinated product is treated mechanically to support a fast and effective distribution of the brine solution throughout the complete product and to avoid brine concentrations, for example liquid nests, in the product.
  • Another reason for this mechanical treatment is the support of the short drying process, and to realize an even texture and bite for the whole product.
  • the mechanical treatment can be additional to the holding time or reduce the holding time at least partially.
  • the mechanical treatment is done by pressing and/or tumbling. If the product is pressed it will be for example placed into a unit, which will slowly press together the top and bottom to squeeze the product and disperse the liquid by that pressure evenly within the product.
  • the pressure is preferably such that the product will be deformed elastically and not plastically; i.e. after pressing the product has preferably essentially its shape prior to pressing.
  • the tumbling process will be performed with a vacuum tumbler.
  • the marinated products will be loaded into the tumbler and preferably a vacuum in the range of 40 to 95 % more preferably 50 to 85 and even more preferably 60 to 75% will be drawn.
  • the tumbler will run preferably with a drum speed between 3 and 15 rpm, more preferably 6 to 12 rpm and even more preferably 8 to 10 rpm. After a preferred total tumbling time of 10 to 60 min, more preferably 20 to 50 and even more preferably 30 to 40 min the product will be transferred to the next processing step.
  • the mechanical treatment can be made prior or after the holding time.
  • the mechanical treatment is done prior to the drying.
  • the preparation of the food product by marinating comprises any possible way of addition of a brine solution to the meat product, for example for pickling, seasoning, tenderizing, curing and/or increasing the weight of the meat product.
  • the brine solution is preferably prepared from water and one or more of the ingredients salt, phosphate, nitrite salt, nitrate salt, dextrose, glucose, maltose, saccharose or other kinds of sugar, ascorbate, pepper, garlic, carrageenan or other kinds of gum, smoking aroma, vegetable protein and/or animal protein.
  • the brine may comprises a mixture of two or more of the above mentioned substances.
  • the brine solution is injected into the meat product, for example by a single or multiple needle injectors or by a needle-less injector.
  • Injection of the brine solution advantageously allows a high uptake of brine solution into the meat in a relatively short time and provides a relatively high grade of dispersion of the brine inside the meat, from the beginning.
  • the weight of the meat product is preferably increased by 5% to 30%, more preferable by 10% to 20 %, through the uptake of brine solution.
  • the meat product is dried in a spiral oven or in a linear oven, preferably with several levels.
  • These ovens advantageously allow the controlled application of heat to the meat product and more preferably the ventilation of air.
  • the meat product is transported through the oven for > 25 min and ⁇ 4 hours, preferred > 25 min and ⁇ 1 ,5 hour and most preferred >30 min and ⁇ 1 hour, according to the invention.
  • An advantage of the ovens, compared to a common smoking chamber, is that the meat product is fed into the oven continuously and the output is continuous, as well. This allows subsequent in-line processing of the dried meat product.
  • the oven preferably comprises at least one fan and the meat product is preferably ventilated during drying by the fan.
  • the average air velocity in the oven is ⁇ 10 m/sec, preferably 1 m/sec to 8 m/sec, more preferable 4 m/sec - 8 m/sec.
  • the weight of the meat product diminishes.
  • the weight of the marinated meat product is decreased by less than 40% during drying, more preferable by less than 10% of the weight of the marinated meat product.
  • the dried meat product thus yields a weight which is advantageously only little lower than the weight of the green meat product, or, preferably, the dried meat product even comprises an equal or higher weight, compared to the weight of the green meat product.
  • the inventive method is therefor most desirable for economical production of meat products on an industrial scale.
  • the dewpoint is held below 50 0 C, preferably below 30 0 C and more preferably below 20 0 C during drying and the temperature applied during drying is preferably 50 °C to ⁇ 90 °C, preferably 50 °C to 80 0 C.
  • This allows advantageously effective drawing off of moisture from the marinated meat product and thus quick drying. This is achieved for example by feeding dry air to and wet air from the drying chamber.
  • a peak core temperature of the meat product during drying is preferably between 25 0 C and 40 °C, such that the food product is advantageously not cooked.
  • a surface temperature of the meat product is between 45 0 C and 70 0 C, during drying.
  • the fact that minor small parts at the surface of the meat product start cooking, may be acceptable, such that the upper margin of this range can be advantageously exploited for these food products.
  • the meat product is smoked.
  • liquid smoke is applied to, the meat product, particularly between the steps of marinating and drying.
  • the liquid smoke can be, for example, sprayed upon the meat product.
  • the meat product can be, for example, dipped into liquid smoke.
  • the meat product is smoked during drying in gaseous smoke. The smoke flavour and/or the surface appearance of the meat product is thus enhanced.
  • the amount of liquid smoke in the brine solution can be lowered or taken out.
  • inventive method further comprises the subsequent steps of:
  • drying and freezing of the meat product is executed subsequently in an in-line process. More preferably, the subsequent step of slicing and, yet more preferable, the subsequent step of packaging of the meat product are performed in the in-line process.
  • In-line processing means that the meat product is processed in the next following preparation step without any delay or even interim storage. In-line processing is economically advantageous and facilitates the compliance with hygienic standards.
  • Freezing the meat product is preferably executed such that the meat product reaches a temperature of -18 0 C, preferably between -17°C and -10 0 C.
  • the meat product is sliced up at a temperature between -10 0 C and +2 0 C.
  • Slicing in the sense of the invention, means any appropriate kind of separating the piece of meat into smaller units, like for example, slices or dices.
  • Packaging of the sliced or diced meat product is executed, preferably, on an in-line packaging machine, like, for example, a form-fill-seal packaging machine, a traysealer or a flowwrapper.
  • the meat product is preferably packaged under a modified atmosphere of nitrogen and/or carbon dioxide of any user-defined mixture degree. Alternatively, the meat product is packed under vacuum.
  • Figure 1 illustrates the method according to the invention by way of a flow process chart.
  • a flow process chart is depicted, illustrating a method for the preparation of a food product.
  • a green meat product is provided, such as a green pork belly.
  • the green meat product is marinated, in particular by injection of a brine solution.
  • the weight of the injected brine solution amounts to, for example, 16% of the weight of the green meat product.
  • Optional step 21 is a holding step, wherein the meat product with the brine solution injected is given time, such that the dispersion of the brine solution throughout the meat product can be enhanced, if necessary.
  • the maximum time for holding is six hours, depending upon the size and type of meat.
  • a further optional step 22 is spraying liquid smoke onto the surface of the meat product, before the meat product in step 3 is dried for one to four hours, in particular by means of a spiral oven.
  • the meat product looses, for example, about 8% of its weight after injection of the brine solution.
  • the dispersion of the brine solution advantageously continues during the drying process.
  • the meat product is preferably frozen in step 4 and, for example, cut into slices or dices in step 5.
  • the cut meat product shows an even dispersion of the brine solution throughout the meat product.
  • the freezing temperature is preferably adapted to optimal slicing or dicing conditions.
  • the cut meat product is packaged in step 6, preferably under modified atmosphere packaging (MAP) conditions, in particular under a mixture of carbondioxide and nitrogen.
  • MAP modified atmosphere packaging

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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Abstract

Method for the preparation of a food product, comprising the steps of providing a green meat product, marinating the meat product with a brine solution and drying the meat product.

Description

Preparation of a food product
The present invention relates to a method for the preparation of a food product, comprising the steps of providing a green meat product, marinating the meat product with a brine solution and drying the meat product.
In meat processing there is the need for uniform dispersion of the brine solution in the meat product. By methods, in which needle injectors for injecting the brine into the meat with a plurality of needles are used, the brine solution can be dispersed more uniformly. However, immediately after injection, the liquid brine solution is still accumulated in portions into which the needles are stuck. Therefore, the meat is tumbled or massaged, for example, and then hold or cured until the liquid brine permeates through the meat and is uniformly dispersed. Only then a drying and/or smoking process is started. Both the holding/curing process and the drying/smoking process take an unfavourable long time of several days. In EP 0 879 561 B1 , a control of injection pressure, injection time and injection depth is proposed, in particular depending on the type and size of the meat product, in order to shorten the necessary holding time. The drying/smoking process is not shortened by the known method and the holding/curing time of one day does not yet meet the requirements of industrial meat processing. It is, for example, a drawback that the known processes still do not allow for in-line processing of the meat with subsequent process steps.
It is therefor an object of the present invention to provide an enhanced method for the preparation of a meat product that avoids the drawbacks of the prior art.
The above objective is accomplished by a method for the preparation of a food product, comprising the steps of:
- providing a green meat product,
- marinating the green meat product with a brine solution and
- drying the meat product and/or fish, wherein the meat product is dried for > 25 min and < 4 hours, preferred > 25 min and < 1 ,5 hour and most preferred >30 min and < 1 hour. A green meat product or meat product, in the sense of this invention, is any raw and untreated piece of pork, beef, poultry, fish or game, preferably pork belly. Fish according to the present invention is any fish that is consumable. However fish, like eel, mackerel, salmon, bloater, kipper, trout, dogfish, halibut, coalfish and/or gilt fish, is preferred. Drying in the sense of the invention means that moisture is drawn off the meat product, whereas the fat stays unimpaired. It was surprising for the person skilled in the art that a drying time between > 25 min and < 4 hours, preferred > 25 min and < 1 ,5 hour and most preferred >30 min and < 1 hour is sufficient to produce a cured meat product. It is an advantage of the present invention, that the preparation process from a green meat product to a cured product takes less than one day.
Preferably, the drying process is started immediately after marinating the meat product. Depending upon the size and kind of meat, a holding time of up to six hours before drying is as well preferred, so that the drying is started six hours after marinating, at latest. Thus the holding time plus drying time does not exceed ten hours which is advantageously less than known prior art processes take.
If tiger-striping is or needle marks are acceptable, preferably no holding time is needed.
Preferably, the marinated product is treated mechanically to support a fast and effective distribution of the brine solution throughout the complete product and to avoid brine concentrations, for example liquid nests, in the product. Another reason for this mechanical treatment is the support of the short drying process, and to realize an even texture and bite for the whole product. The mechanical treatment can be additional to the holding time or reduce the holding time at least partially.
Preferably the mechanical treatment is done by pressing and/or tumbling. If the product is pressed it will be for example placed into a unit, which will slowly press together the top and bottom to squeeze the product and disperse the liquid by that pressure evenly within the product. The pressure is preferably such that the product will be deformed elastically and not plastically; i.e. after pressing the product has preferably essentially its shape prior to pressing.
The tumbling process will be performed with a vacuum tumbler. The marinated products will be loaded into the tumbler and preferably a vacuum in the range of 40 to 95 % more preferably 50 to 85 and even more preferably 60 to 75% will be drawn. The tumbler will run preferably with a drum speed between 3 and 15 rpm, more preferably 6 to 12 rpm and even more preferably 8 to 10 rpm. After a preferred total tumbling time of 10 to 60 min, more preferably 20 to 50 and even more preferably 30 to 40 min the product will be transferred to the next processing step.
If the mechanical treatment is combined with a holding time, the mechanical treatment can be made prior or after the holding time. Preferably the mechanical treatment is done prior to the drying.
The preparation of the food product by marinating, in the sense of the invention, comprises any possible way of addition of a brine solution to the meat product, for example for pickling, seasoning, tenderizing, curing and/or increasing the weight of the meat product.
The brine solution is preferably prepared from water and one or more of the ingredients salt, phosphate, nitrite salt, nitrate salt, dextrose, glucose, maltose, saccharose or other kinds of sugar, ascorbate, pepper, garlic, carrageenan or other kinds of gum, smoking aroma, vegetable protein and/or animal protein. The brine may comprises a mixture of two or more of the above mentioned substances.
Preferably, the brine solution is injected into the meat product, for example by a single or multiple needle injectors or by a needle-less injector. Injection of the brine solution advantageously allows a high uptake of brine solution into the meat in a relatively short time and provides a relatively high grade of dispersion of the brine inside the meat, from the beginning. During marinating, the weight of the meat product is preferably increased by 5% to 30%, more preferable by 10% to 20 %, through the uptake of brine solution.
In a preferred embodiment, the meat product is dried in a spiral oven or in a linear oven, preferably with several levels. These ovens advantageously allow the controlled application of heat to the meat product and more preferably the ventilation of air. The meat product is transported through the oven for > 25 min and < 4 hours, preferred > 25 min and < 1 ,5 hour and most preferred >30 min and < 1 hour, according to the invention. An advantage of the ovens, compared to a common smoking chamber, is that the meat product is fed into the oven continuously and the output is continuous, as well. This allows subsequent in-line processing of the dried meat product.
The oven preferably comprises at least one fan and the meat product is preferably ventilated during drying by the fan. Preferably the average air velocity in the oven is < 10 m/sec, preferably 1 m/sec to 8 m/sec, more preferable 4 m/sec - 8 m/sec.
During drying, the weight of the meat product diminishes. In a preferred embodiment of the inventive method, the weight of the marinated meat product is decreased by less than 40% during drying, more preferable by less than 10% of the weight of the marinated meat product. The dried meat product thus yields a weight which is advantageously only little lower than the weight of the green meat product, or, preferably, the dried meat product even comprises an equal or higher weight, compared to the weight of the green meat product. The inventive method is therefor most desirable for economical production of meat products on an industrial scale.
In a preferred embodiment, the dewpoint is held below 50 0C, preferably below 300C and more preferably below 200C during drying and the temperature applied during drying is preferably 50 °C to < 90 °C, preferably 50 °C to 80 0C. This allows advantageously effective drawing off of moisture from the marinated meat product and thus quick drying. This is achieved for example by feeding dry air to and wet air from the drying chamber.
A peak core temperature of the meat product during drying is preferably between 25 0C and 40 °C, such that the food product is advantageously not cooked. Also preferred, a surface temperature of the meat product is between 45 0C and 70 0C, during drying. Depending upon the desired food product, the fact that minor small parts at the surface of the meat product start cooking, may be acceptable, such that the upper margin of this range can be advantageously exploited for these food products.
In a further preferred embodiment, the meat product is smoked. Preferably, liquid smoke is applied to, the meat product, particularly between the steps of marinating and drying. The liquid smoke can be, for example, sprayed upon the meat product. Alternatively or additionally, the meat product can be, for example, dipped into liquid smoke. Alternatively or additionally, the meat product is smoked during drying in gaseous smoke. The smoke flavour and/or the surface appearance of the meat product is thus enhanced. The amount of liquid smoke in the brine solution can be lowered or taken out.
In a further preferred embodiment, the inventive method further comprises the subsequent steps of:
- freezing the dried meat product,
- slicing up the dried meat product and/or
- packaging the sliced meat product.
It is particularly preferred that drying and freezing of the meat product is executed subsequently in an in-line process. More preferably, the subsequent step of slicing and, yet more preferable, the subsequent step of packaging of the meat product are performed in the in-line process. In-line processing means that the meat product is processed in the next following preparation step without any delay or even interim storage. In-line processing is economically advantageous and facilitates the compliance with hygienic standards.
Freezing the meat product is preferably executed such that the meat product reaches a temperature of -18 0C, preferably between -17°C and -100C. Preferably, the meat product is sliced up at a temperature between -10 0C and +2 0C. Slicing, in the sense of the invention, means any appropriate kind of separating the piece of meat into smaller units, like for example, slices or dices.
Packaging of the sliced or diced meat product is executed, preferably, on an in-line packaging machine, like, for example, a form-fill-seal packaging machine, a traysealer or a flowwrapper. The meat product is preferably packaged under a modified atmosphere of nitrogen and/or carbon dioxide of any user-defined mixture degree. Alternatively, the meat product is packed under vacuum.
These and other characteristics, features and advantages of the present invention will become apparent from the following detailed description, taken in conjunction with the accompanying drawing, which illustrates, by way of example, the principles of the invention. The description is given for the sake of example only, without limiting the scope of the invention. The reference figures quoted below refer to the attached drawing.
Figure 1 illustrates the method according to the invention by way of a flow process chart.
In Figure 1 , a flow process chart is depicted, illustrating a method for the preparation of a food product. In step 1 , a green meat product is provided, such as a green pork belly. In step 2, the green meat product is marinated, in particular by injection of a brine solution. The weight of the injected brine solution amounts to, for example, 16% of the weight of the green meat product. Optional step 21 is a holding step, wherein the meat product with the brine solution injected is given time, such that the dispersion of the brine solution throughout the meat product can be enhanced, if necessary. The maximum time for holding is six hours, depending upon the size and type of meat.
A further optional step 22 is spraying liquid smoke onto the surface of the meat product, before the meat product in step 3 is dried for one to four hours, in particular by means of a spiral oven. After the drying process at temperatures of up to 80 0C and a dewpoint below 20 0C, the meat product looses, for example, about 8% of its weight after injection of the brine solution. The dispersion of the brine solution advantageously continues during the drying process. After the step of drying, the meat product is preferably frozen in step 4 and, for example, cut into slices or dices in step 5. The cut meat product shows an even dispersion of the brine solution throughout the meat product. The freezing temperature is preferably adapted to optimal slicing or dicing conditions. After slicing, the cut meat product is packaged in step 6, preferably under modified atmosphere packaging (MAP) conditions, in particular under a mixture of carbondioxide and nitrogen.

Claims

Patent claims:
1. Method for the preparation of a food product, comprising the steps of:
- providing a green meat product,
- marinating the meat product with a brine solution and
- drying the meat product, characterized in that the meat product is dried for > 25 min and < 4 hours, preferred > 25 min and < 1 ,5 hour and most preferred >30 min and < 1 hour.
2. Method according to claim 1 , characterized in that the drying is started six hours after marinating, at latest.
3. Method according to one of claims 1 or 2, characterized in that the brine solution is injected into the meat product.
4. Method according to one of the preceding claims, characterized in, that the meat product is treated mechanically.
5. Method according to one of the preceding claims, characterized in that the weight of the green meat product is increased by 5% to 30%, preferably by 10% to 20 %, through the uptake of brine solution during marinating.
6. Method according to one of the preceding claims, characterized in that the meat product is dried in a spiral oven or a linear oven, preferably with several levels.
7. Method according to one of the preceding claims, characterized in that the meat product is ventilated during drying by a fan, whereas the air velocity in the oven is < 10 m/sec, preferably 1 m/sec - 8 m/sec, more preferable 4 m/sec - 8 m/sec.
8. Method according to one of the preceding claims, characterized in that the weight of the marinated meat product is decreased by less than 40% during drying, preferably by less than 10%.
9. Method according to one of the preceding claims, characterized in that the dewpoint is held below 50 0C, preferably below 300C and more preferably below 200C during drying.
10. Method according to one of the preceding claims, characterized in that the temperature applied during drying is 50°C - 900C, preferably 50 0C - 80 °C.
11. Method according to one of the preceding claims, characterized in that a peak core temperature of the meat product during drying is between 25 0C and 40 0C.
12. Method according to one of the preceding claims, characterized in that a surface temperature of the meat product during drying is between 45 0C and 70 0C.
13. Method according to one of the preceding claims, characterized in that liquid smoke is applied to the meat product between the steps of marinating and drying.
14. Method according to one of the preceding claims, characterized in that the meat product is smoked during drying in gaseous smoke.
15. Method according to one of the preceding claims, further comprising the subsequent steps of:
- freezing the dried meat product,
- slicing up the dried meat product and/or
- packaging the sliced meat product.
16. Method according to claim 14, characterized in that drying and freezing and preferably slicing and more preferable packaging of the meat product is executed subsequently in an in-line process.
17. Method according to one of the preceding claims, characterized in that the meat product is sliced up at a temperature between -10 0C and +2 0C.
18. Method according to one of the preceding claims, characterized in that the meat product is packaged under a modified atmosphere of nitrogen and/or carbon dioxide.
19. Method according to one of the preceding claims, characterized in that the brine solution is prepared from water and one or more of the ingredients salt, phosphate, nitrite salt, nitrate salt, dextrose, glucose, maltose, saccharose or other kinds of sugar, ascorbate, pepper, garlic, carrageenan or other kinds of gum, liquid smoke, vegetable protein and/or animal protein.
PCT/EP2007/006430 2006-07-21 2007-07-19 Preparation of a food product WO2008009450A1 (en)

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EP06015274A EP1884163A1 (en) 2006-07-21 2006-07-21 Preparation of a food product
EP06015274.1 2006-07-21
EP06022016.7 2006-10-20
EP06022016A EP1880611A1 (en) 2006-07-21 2006-10-20 Preparation of a food product

Related Child Applications (2)

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US12/520,565 A-371-Of-International US20100035840A1 (en) 2006-12-22 2007-12-21 Pesticidal composition comprising fosetyl-aluminium, propamocarb-hcl and an insecticide substance
US13/781,228 Division US9125417B2 (en) 2006-12-22 2013-02-28 Pesticide composition comprising fosetyl-aluminium, propamocarb-HCl and an insecticide active substance

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NL2011200C2 (en) * 2013-07-19 2015-01-21 Marel Townsend Further Proc Bv Production line and method for in-line processing of food products.

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