| Triton GmbH Patent applications |
| Patent application number | Title | Published |
|---|
| 20130059037 | METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE PRODUCTION OF FOODSTUFFS - The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped. This mixture is subjected to a high-pressure treatment in order to predefine the later consistency of the end product by means of the pressure intensity and the treatment time and the resulting degree of protein denaturation, wherein the recipe mixture comminuted to the final grain size subsequently is filled into a sales wrapping and subjected to a second high-pressure treatment, so that altogether fat separations in the product are prevented and the spreadability of the product over a longer period is preserved. Surprisingly, the high-pressure treatment intensifies the perception of sensorially activated substances, so that the salt content in the product can be reduced in a health-promoting manner. | 03-07-2013 |
| 20110223285 | METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE MANUFACTURE OF MEAT PRODUCTS - The invention relates to a method for controlling the product characteristics during the production of foodstuffs, which are attributable to the product groups raw and cooked sausages, pies, cooked meat products or the like, especially to obtain a spreadable or cuttable product. According to the invention, during the production of raw sausage usual starting materials are salted, mixed and coarsely pre-minced, however, not in a deep-frozen state. Then this mixture is subjected to a fermentation and acidification. According to the invention, a high-pressure treatment is performed subsequently so as to allow a protein coagulation and simultaneously inactivate microorganisms, while the mechanically separated raw meat materials remain separated. Then a fine mincing and a filling are performed. | 09-15-2011 |
| 20090208618 | Method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry - The invention relates to a method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry for the purpose of optimizing and/or reducing the processing steps. According to the invention, an electric field with a field strength of >0.5 kV/cm is applied and an energy input into the cell structure product to be processed with an energy upper limit is produced, said energy input excluding thermal effects as a primary cause of occurring product modifications. Electroporation of the cell membrane occurs, the semi-permeability of the cell membrane and thus the barrier of transport of substances between the cell interior and the exterior is reversibly or irreversibly lifted. An accelerated and evenly distributed reception of liquid media in the produced porous cell matrix by injection or marination is then possible, whereby further substances which determine the product properties can be dissolved or contained in the liquid media. The mass transport within the tissue, which has been improved due to the electroporation, can also be used for the accelerated removal of water by applying suitable driving forces such as vacuum or a corresponding concentration gradient. | 08-20-2009 |
