A compound for the seasoning and / or flavouring of meat, in particular cooked HAMS, and related methods of use

Abstract

A compound is described for the seasoning and / or flavouring of meat, especially pork, comprising at least: a quantity of water; a quantity of mace comprised between 0.0199 % and 0.0224 % by weight of said quantity of water, extremes included; a quantity of caraway comprised between 0.0192 % and 0.0224 % by weight of said quantity of water, extremes included; a quantity of coriander comprised between 0.0176 % and 0.0193 % by weight of said quantity of water, extremes included, a quantity of juniper berries comprised between 0.0130 % and 0.0155 % by weight of said quantity of water, extremes included; a quantity of garlic comprised between 0.0269 % and 0.0308 % by weight of said quantity of water, extremes included, and a quantity of rosemary comprised between 0.0369 % and 0.0416 % by weight of said quantity of water, extremes included.

Description

[0001] A COMPOUND FOR THE SEASONING AND / OR FLAVOURING OF MEAT, IN PARTICULAR COOKED HAMS, AND RELATED METHODS OF USE

[0002] Technical field

[0003] The present invention relates to a compound and a method for obtaining, from said compound, a flavouring liquid for use in the flavouring and / or seasoning of meat, especially pork, for example as part of a process for the preparation of cooked meats, especially for the preparation of cooked hams.

[0004] State of the art

[0005] As is well known, a cooked ham is commonly prepared from a raw, boned leg of pork, which is then cooked, e.g. steamed or roasted.

[0006] Before cooking, brine is injected into the meat, i.e. a liquid solution containing salts, natural flavourings and any other ingredients, which ensures the product’s shelf life and gives it organoleptic characteristics suitable for consumption.

[0007] The ingredients of the brine can be divided into two distinct categories: functional ingredients and flavouring ingredients.

[0008] Functional ingredients are intended to ensure the product’s shelf life and / or characterise the colour, consistency or water-holding capacity of the product.

[0009] Flavouring ingredients (or simply flavourings) have the function of imparting fragrance and flavour to the product.

[0010] However, the smell and taste of the product can also be influenced by the organoleptic characteristics of the starting raw meat, which, coming from different animals (although of the same species and usually highly selected), may differ slightly.

[0011] A demand of the sector is therefore to be able to give the product fragrance and / or flavour characteristics that are as repetitive as possible and substantially independent, or at least little influenced, by the organoleptic differences that meat from different animals might have despite adequate selection.

[0012] Another requirement is to give the product fragrance and / or flavour characteristics that are perceived by consumers, or at least by the majority of them, as pleasant, preferably very pleasant, in order to increase the product’s distribution and commercial success.

[0013] In addition to this, it is required that the product’s fragrance and / or flavour characteristics be immediately recognisable to consumers, i.e. to enable consumers, or at least the majority of them, to recognise the product and distinguish it from other products of the same type (e.g. from other cooked hams on the market), simply through their own senses of taste and / or smell, thus without the need to read its origin on a package, a wrapper or on the product itself.

[0014] Such recognisability is in fact an important technical advantage for several reasons.

[0015] For example, it enables loyalty of consumers, who will not choose the product randomly, as one of many products of that type (e.g. like any other cooked ham), but will choose it in a targeted manner, precisely because of its unmistakable organoleptic characteristics, identifying it as a unique product.

[0016] The unmistakable organoleptic characteristics of the product may also represent a significant advertising vehicle when, for example, the product is used in places (e.g. restaurants) or in prestigious contexts, since consumers, recognising the product by taste and / or smell, will be able to associate it with those places and / or contexts, thus also having a driving effect on its retail marketing.

[0017] It should be noted that the aforementioned industry demands, although contextualised with particular reference to the case of cooked ham, can also be found in the preparation of other meat products, e.g. still based on pork, such as mortadella, or based on white meat, such as chicken or turkey.

[0018] Disclosure of the invention

[0019] An object of the present invention is to meet one or more of the aforementioned needs, within the context of a simple and rational solution and at a relatively contained cost.

[0020] This and other objects are achieved thanks to the characteristics of the invention as set forth in the independent claims. The dependent claims outline preferred and / or particularly advantageous aspects of the invention but not strictly necessary for implementing it. In particular, an embodiment of the invention makes available a compound for seasoning and / or flavouring meat, especially pork, comprising at least:

[0021] - a quantity of water,

[0022] - a quantity of mace comprised between 0.0199 % and 0.0224 % by weight of said quantity of water, extremes included,

[0023] - a quantity of caraway (Kummel) comprised between 0.0192 % and 0.0224 % by weight of said quantity of water, extremes included,

[0024] - a quantity of coriander comprised between 0.0176 % and 0.0193 % by weight of said quantity of water, extremes included, - a quantity of juniper berries comprised between 0.0130 % and 0.0155 % by weight of said quantity of water, extremes included,

[0025] - a quantity of garlic comprised between 0.0269 % and 0.0308 % by weight of said quantity of water, extremes included, and

[0026] - a quantity of rosemary comprised between 0.0369 % and 0.0416 % by weight of said quantity of water, extremes included.

[0027] The use of the flavouring and / or seasoning compound outlined above conveniently satisfies the demands of the sector, in particular by conferring on meat, especially pork, fragrance and / or flavour characteristics that are substantially constant for all treated meats (obviously provided they are of the same type and quality level), that most consumers recognise as pleasant (good) and that are substantially unmistakable.

[0028] As indicated in parenthesis, when talking about constancy in the characteristics of fragrance and / or flavour, it is not meant, of course, that every processed meat will have exactly the same taste and / or smell. The type of meat and its quality characteristics will certainly have an impact on the overall result. However, the use of the flavouring and / or seasoning compound outlined above makes it possible to condition (modify) the taste and / or fragrance of any meat, giving it characteristic notes, which are due to the peculiar composition of the compound itself, and which are therefore, in this sense, constant and immediately recognisable.

[0029] With regard to pleasantness, it may be worth emphasising that fragrances and / or flavours are known to act on the human brain in such a way as to arouse pleasant or unpleasant sensations.

[0030] These sensations are partly subjective but are often common to many people and, except in rare cases, a fragrance and / or flavour may be pleasant for some and unpleasant for others in equal measure.

[0031] Therefore, it is always possible to investigate, e.g. by means of satisfaction tests, what the effects of a fragrance and / or flavour are on representative samples of the population. Thus, investigations and surveys carried out by the applicant have shown that meat, especially pork, flavoured and / or seasoned using the compound of the present invention, arouses in most people olfactory and / or taste sensations that are considered pleasant (often very pleasant), as well as highly recognisable (often unmistakable) compared to those aroused by similar meat aromatised with other compounds, even when the ingredients used are similar.

[0032] These effects are particularly enhanced if the compound outlined above has one or more of (or all of) the following, preferred but not essential characteristics:

[0033] - quantity of mace comprised between 0.0199 % and 0.0201 % by weight of the quantity of water, extremes included;

[0034] - the quantity of caraway (Kummel) is comprised between 0.0207 % and 0.0209 % by weight of the quantity of water, extremes included;

[0035] - the quantity of coriander is comprised between 0.0191 % and 0.0193 % by weight of the quantity of water, extremes included;

[0036] - the quantity of juniper berries is comprised between 0.0153 % and 0.0155 % by weight of the quantity of water, extremes included;

[0037] - the quantity of garlic is comprised between 0.0291 % and 0.0293 % by weight of the quantity of water, extremes included; and

[0038] - the quantity of rosemary is comprised between 0.0399 % and 0.0401 % by weight of the quantity of water, extremes included.

[0039] We would like to emphasise here that each of the aromatic ingredients used in the compound (mace, caraway, coriander, juniper berries, garlic and rosemary) has its own characteristic flavour profile.

[0040] Of course, since these are natural raw materials, the specific flavour profile of these ingredients may be subject to slight variations depending on, for example, geographical origin, variety or other factors, but always remaining consistent with the aforementioned characteristic profile.

[0041] Therefore, the seasoning and / or flavouring effect obtained from the combination of these ingredients in the compound is also a characteristic and effectively repeatable effect, remaining within the tolerances commonly acceptable in the food industry.

[0042] All the more so since the quantity of each ingredient can be adjusted within a range which, although relatively narrow, allows for any slight differences in the specific flavour profile of each individual ingredient to be compensated for.

[0043] To achieve the effect, it is then naturally preferable that the aromatic ingredients in the compound (mace, caraway, coriander, juniper berries, garlic and rosemary) have been stored in a suitable manner, both in terms of environmental conditions (e.g. humidity, temperature, exposure to light, etc.) and for not too long, so that they do not lose their aromatic intensity and do not present any alterations of any kind, such as contamination by mould, rancidity or other degradation phenomena.

[0044] In most cases, compliance with these conditions can be verified by means of a sensory evaluation, e.g. a visual examination and / or a gustatory examination and / or an olfactory examination.

[0045] In order to be effectively used in the seasoning and / or flavouring of meat, the compound of the present invention may possibly undergo one or more processing steps.

[0046] In particular, an embodiment of the invention makes available a method of preparing a flavouring liquid for seasoning and / or flavouring meat, especially pork, comprising the steps of:

[0047] - preparing the compound outlined above, and

[0048] - boiling said compound for a boiling time, the flavouring liquid comprising at least a quantity of the liquid phase of the compound at the end of the boiling time.

[0049] Thanks to this boiling process, the spices contained in the compound release their aromatic substances into solution, so that the water enriched with these aromatic substances (i.e. the flavouring liquid) can be more easily used in the flavouring and / or seasoning of meat.

[0050] It should also be noted that boiling the compound does not merely bring the natural flavouring substances contained in the spices into solution, but also causes their partial transformation through the formation of chemical bonds and molecular structures that differ from the original ones.

[0051] In this method, the spices are preferably added to the water (forming the compound), before bringing the water to the boil, in which case the aromatic liquid obtained at the end of the boiling time could be called a “decoction”.

[0052] However, it is not excluded that the spices, or at least one or more of them, may be added to the water (forming the compound), after bringing the water to the boil, in which case the aromatic liquid obtained at the end of the boiling time could be called an “infusion”.

[0053] Irrespective of these considerations, one aspect of the invention is that the boiling time of the compound may be greater than or equal to 6 hours, preferably comprised between 6 hours and 12 hours (extremes included), for example comprised between 8 hours and 10 hours (extremes included). Alternatively, the boiling time might not be quantified but end when the volume of water has reduced to a quantity comprised between 90 % and 97 % of its initial volume (extremes included), more preferably to a quantity comprised between 92 % and 93 % of its initial volume (extremes included).

[0054] In this way, it is advantageously possible to obtain a flavouring liquid (decoction / infusion) containing an optimal concentration of the aromatic substances released by the spices. According to another aspect of the invention, at the end of the boiling time, the method may include the step of filtering the compound, so as to separate at least a part of (or all of) the liquid phase, which forms the flavouring liquid, from at least a part of (or all of) the solid phase, which may be considered as waste and be, for example, appropriately disposed of.

[0055] This aspect of the invention has the advantage of allowing the collection of the flavouring liquid (decoction / infusion) deprived of the solid residues of the spices, or at least most of them.

[0056] As mentioned above, compared to the starting compound, which in any case forms the basis of the invention, the flavouring liquid (decoction / infusion) obtained by the method outlined above can be more easily used in the flavouring and / or seasoning of meat.

[0057] In this respect, a further embodiment of the present invention makes available a process for the preparation of meat, especially pork, comprising the steps of:

[0058] - preparing a mass of meat, e.g. a leg of pork,

[0059] - injecting a liquid additive into the mass of meat, and

[0060] - cooking the mass of meat after injection of the liquid additive, wherein said liquid additive comprises at least a quantity of a flavouring liquid (decoction / infusion) obtained by the method outlined above.

[0061] In this way, during the cooking step, the flavouring liquid (decoction / infusion) interacts with the proteins and / or structural lipids from the meat, forming new molecular complexes, the effect of which is to act at the level of the human sense organs, generating taste and / or olfactory perceptions that are different from those of the starting meat and which are characteristically determined by the formulation of the initial compound.

[0062] As the meat inevitably comes from different animals, even if they are of the same type / breed (e.g. pigs), it cannot be excluded that the intrinsic organoleptic characteristics of the mass of meat into which the liquid additive is injected may present a certain (usually limited) variability.

[0063] This variability may also have a slight effect on the final result but, thanks to the injection of the liquid additive containing the flavouring liquid (decoction), each mass of meat will nonetheless be endowed with flavour and / or aroma characteristics which, being due to the specific composition of the compound from which the decoction is obtained, make the final products, if not exactly identical, highly standardised and immediately recognisable, as well as appealing to many consumers.

[0064] In order to increase the standardisation of the result, it is in any case preferable that the meat into which the liquid additive is injected, e.g. pork, comes from animals of the same species and selected, e.g. of the same breed and / or age and / or origin and / or weight and / or that have been subjected to the same rearing conditions (e.g. feeding, veterinary treatment, etc.),

[0065] It should also be pointed out that the above-mentioned liquid additive could also be used for other food uses, for example as part of different seasoning and / or flavouring processes, whereby it is in itself an embodiment of the present invention.

[0066] According to an aspect of the invention, this liquid additive may possibly comprise not only the flavouring liquid obtained from the initial compound, but also one or more other substances, e.g. as functional ingredients, in which case the liquid additive could more appropriately be referred to as a “brine”.

[0067] This implies that in the liquid additive (i.e. in the brine), the flavouring liquid may be present in a percentage of less than 100 % of the total weight of the liquid additive itself, preferably in a minority (i.e. less than 50 %), e.g. between 5 % and 6 % (extremes included) of the total weight of the liquid additive.

[0068] In particular, in addition to the flavouring liquid (decoction / infusion), the liquid additive may also comprise one or more of (preferably all of) the following substances:

[0069] - sodium chloride;

[0070] - sugar;

[0071] - sodium nitrite;

[0072] - monosodium glutamate;

[0073] - water.

[0074] Specifically, the liquid additive may comprise a quantity of sodium chloride (NaCI) comprised between 155 % and 165 % of the weight of the quantity of flavouring liquid, extremes included, e.g. comprised between 159 % and 160 % of the weight of the quantity of flavouring liquid, extremes included.

[0075] The presence of sodium chloride makes it possible to add flavour to the meat, adjust its consistency and extend its shelf life.

[0076] The liquid additive may comprise a quantity of sugar (e.g. sucrose) comprised between 40 % and 50 % of the weight of the quantity of flavouring liquid, extremes included, e.g. comprised between 45 % and 46 % of the weight of the quantity of flavouring liquid, extremes included.

[0077] Sugar may have the function of improving the flavour and / or appearance and / or texture of meat, especially following the cooking process.

[0078] The liquid additive may comprise a quantity of sodium nitrite comprised between 1 % and 1 .5 % of the weight of the quantity of flavouring liquid, extremes included, e.g. comprised between 1 .2 % and 1 .3 % of the weight of the quantity of flavouring liquid, extremes included.

[0079] Sodium nitrite can act as a preservative and can impart and maintain a pinkish colour to meat.

[0080] The liquid additive may comprise a quantity of monosodium glutamate comprised between 10 % and 15 % by weight of the quantity of flavouring liquid, extremes included, e.g. comprised between 13 % and 14 % by weight of the quantity of flavouring liquid, extremes included.

[0081] Monosodium glutamate has the effect of enhancing the flavour of cooked meat as, by stimulating the receptors of the tongue, it evens out and rounds off the perception of the “meaty taste”.

[0082] The liquid additive may comprise a quantity of water comprised between 1700 % and 1740 % of the weight of the quantity of flavouring liquid, extremes included, e.g. comprised between 1715 % and 1720 % by weight of the quantity of flavouring liquid, extremes included.

[0083] The presence of water has the effect of diluting the other components, making the liquid additive more fluid and thus improving its diffusion by injection into the meat.

[0084] The liquid additive outlined above (e.g. brine) can be injected into the mass of meat in a quantity comprised between 20 % and 35 % of the weight of the mass of meat itself (extremes included). For example, considering a boneless leg of pork weighing 8 kg, the quantity of liquid additive injected into said leg of pork may be comprised between 1.6 kg and 2.8 kg (extremes included).

[0085] Injection can take place at a plurality of points in the mass of meat, e.g. by means of a plurality of needles.

[0086] In this way, the liquid additive (e.g. brine) injected at each point diffuses into the mass of meat by the physical process of osmosis.

[0087] According to an aspect of the invention, after the step of injecting the liquid additive and prior to the cooking step, the mass of meat may be subjected to a manipulation and / or massaging step, for example what is commonly called “tumbling”.

[0088] This promotes the absorption of the liquid additive, and in particular the flavouring liquid (decoction / infusion), into the mass of meat into which it has been injected.

[0089] In particular, the handling and / or massaging phase (e.g. tumbling) allows the liquid additive (e.g. brine) to distribute evenly throughout the mass of meat.

[0090] Another aspect of the invention is that the cooking step can take place inside an oven, preferably a steam oven, e.g. a saturated steam oven.

[0091] The cooking temperature may be greater than or equal to 60°C, preferably greater than or equal to 70°C, and / or the cooking time may be greater than or equal to 16 hours.

[0092] The main effect of this cooking step is to determine the organoleptic characteristics of the cooked meat, through the formation of flavour complexes mainly between the proteins, lipids and metabolites of the meat, in combination with the flavourings and any other ingredients contained in the previously injected liquid additive.

[0093] During this step, denaturation and proteolysis processes of proteins may be achieved, with formation of free amino acid peptides; oxidation and lipolysis processes of fats; the Maillard reaction between sugars and amino acids; as well as loss of some of the water that may have been added as a carrier for the ingredients.

[0094] At the end of the cooking step, i.e. in the finished product, the flavouring liquid may be present in a quantity comprised between 1 % and 1 .2 % of the weight of the mass of meat (extremes included).

[0095] Another embodiment of the present invention finally makes available a cooked ham obtained by the method outlined above. Brief description of the drawings

[0096] Further features and advantages of the invention will be more apparent after reading the following description provided by way of a non-limiting example, with the aid of the figures illustrated in the accompanying drawings.

[0097] Figure 1 is a block diagram representing a process for the preparation of cooked hams. Detailed description

[0098] With the help of the diagram in Figure 1 , a process for the preparation of cooked hams is described.

[0099] The first step 100 of this production process consists of preparing one or more legs of pork (e.g. pig).

[0100] These legs may come from selected pigs, bred and slaughtered according to specific hygienic and sanitary protocols to ensure high and uniform meat quality.

[0101] In particular, the meat may come from animals of the same species and selected, e.g. of the same breed and / or age and / or origin and / or weight and / or subjected to the same rearing conditions (e.g. feeding, veterinary treatment, etc.),

[0102] As a guide only, the meat may come from pigs belonging to heavy or medium-sized breeds, such as Large White, Landrace and Duroc, either pure or crossbred, preferably from adult pigs (e.g. weighing between 120 and 170 kg) and preferably from Italian farms. Subsequently, each leg may be subjected to a boning step 105, which consists of removing the bones, e.g. trying to maintain the integrity of the muscle mass as much as possible.

[0103] In order to remove any excess fat and / or skin, the legs may also undergo a trimming step, which may occur before, after or at the same time as the boning step 105.

[0104] In a subsequent step 110, the process involves injecting a liquid additive, e.g. a so-called “brine”, into the mass of meat of each leg.

[0105] This injection step 110 can be carried out with the aid of a syringing machine, preferably of the multi-needle type, which is capable of threading a multiplicity of needles into the mass of meat of each leg, which is, for example, advanced on a conveyor belt, through which the liquid additive is injected into the meat.

[0106] In this way, the liquid additive (e.g. brine) is injected at multiple points into the mass of meat, then diffusing into the mass of meat by the physical process of osmosis, for example. The liquid additive comprises at least a quantity of a flavouring liquid, the main function of which is to impart a desired aroma and / or taste to the cooked ham.

[0107] According to the present invention, the flavouring liquid may be obtained from the prepa- ration / provision of a compound (step 200), which comprises a quantity of water, preferably but not necessarily greater than or equal to 100 litres (or 100 kg), and (at least or exclusively) the following plant-based flavouring ingredients (spices):

[0108] - a quantity of mace, e.g. a quantity of ground or powdered mace,

[0109] - a quantity of caraway (or Kummel), e.g. a quantity of ground or powdered caraway seeds,

[0110] - a quantity of coriander, e.g. a quantity of ground or powdered coriander seeds,

[0111] - a quantity of juniper berries, possibly ground or powdered,

[0112] - a quantity of garlic, e.g. cloves or possibly sliced or minced garlic, and

[0113] - a quantity of rosemary, e.g. a quantity of rosemary leaves (needles) or possibly chopped or ground rosemary leaves.

[0114] As mentioned above, each of the aromatic ingredients used in the compound (mace, caraway, coriander, juniper berries, garlic and rosemary) has a characteristic flavour profile.

[0115] Therefore, the combination of these ingredients within the compound achieves an equally characteristic and effectively repeatable seasoning and / or flavouring effect.

[0116] Of course, since these are natural raw materials, the specific flavour profile of these ingredients may be subject to slight variations depending on, for example, geographical origin, variety or other factors, but always remaining consistent with the aforementioned characteristic profile.

[0117] Consequently, this slight variability does not completely change the seasoning and / or flavouring effect of the compound, which remains within the tolerances commonly acceptable in the food industry.

[0118] All the more so since the quantity of each ingredient can be adjusted within a predetermined range which, although relatively narrow, allows for any slight differences in the specific flavour profile of each individual ingredient to be compensated for.

[0119] In particular, the quantity of mace may be comprised between 0.0199 % and 0.0224 % by weight of the quantity of water (extremes included), more preferably comprised between 0.0199 % and 0.0201 % by weight of the quantity of water (extremes included). The quantity of caraway (Kummel) may be comprised between 0.0192 % and 0.0224 % by weight of the quantity of water (extremes included), more preferably comprised between 0.0207 % and 0.0209 % by weight of the quantity of water (extremes included).

[0120] The quantity of coriander may be comprised between 0.0176 % and 0.0193 % of the weight of the quantity of water (extremes included), more preferably comprised between 0.0191 % and 0.0193 % by weight of the quantity of water (extremes included).

[0121] The quantity of juniper berries may be comprised between 0.0130 % and 0.0155 % by weight of the quantity of water (extremes included), more preferably comprised between 0.0153 % and 0.0155 % by weight of the quantity of water (extremes included).

[0122] The quantity of garlic may be comprised between 0.0269 % and 0.0308 % by weight of the quantity of water (extremes included), more preferably comprised between 0.0291 % and 0.0293 % by weight of the quantity of water (extremes included).

[0123] The quantity of rosemary may be comprised between 0.0369 % and 0.0416 % by weight of the quantity of water (extremes included), more preferably comprised between 0.0399 % and 0.0401 % by weight of the quantity of water (extremes included).

[0124] In quantitative terms, the compound outlined above may have the following formulation, for example:

[0125] - a quantity of water equal to 130 litres (or kg);

[0126] - an quantity of mace comprised between 2.6 kg and 2.9 kg (extremes included);

[0127] - a quantity of caraway (Kummel) comprised between 2.5 kg and 2.9 kg (extremes included);

[0128] - an quantity of coriander comprised between 2.3 kg and 2.5 kg (extremes included);

[0129] - a quantity of juniper berries comprised between 1.7 kg and 2 kg (extremes included);

[0130] - a quantity of garlic comprised between 3.5 kg and 4 kg (extremes included); and

[0131] - a quantity of rosemary comprised between 4.8 kg and 5.4 kg (extremes included). By way of non-limiting example, a possible and more precise formulation of the compound may be as follows:

[0132] - a quantity of water equal to 130 litres (or kg);

[0133] - an quantity of mace equal to 2.6 kg;

[0134] - a quantity of caraway (Kummel) equal to 2.7 kg;

[0135] - a quantity of coriander equal to 2.5 kg; - a quantity of juniper berries equal to 2 kg;

[0136] - a quantity of garlic equal to 3.8 kg; and

[0137] - a quantity of rosemary equal to 5.2 kg.

[0138] Apart from this, it is then naturally preferable that the aromatic ingredients in the compound (mace, caraway, coriander, juniper berries, garlic and rosemary) have been stored in a suitable manner, both in terms of environmental conditions (e.g. humidity, temperature, exposure to light, etc.) and for not too long, so that they haven’t lost their aromatic intensity and do not present any alterations of any kind, such as contamination by mould, rancidity or other degradation phenomena.

[0139] In most cases, compliance with these conditions can be verified by means of a sensory evaluation, e.g. a visual examination and / or a gustatory examination and / or an olfactory examination.

[0140] In any case, by way of example, it should be noted that the mace used in the compound outlined above may come from the plant Myristica fragrans (Myristicaceae family) and may, for example, have Indonesian origins.

[0141] It generally consists of the fleshy aril that surrounds the seed of the fully ripe fruit, which can be cleaned and dried after harvesting.

[0142] Organoleptically, mace can be very aromatic, with a warm, slightly bitter flavour, an intense odour and a colour ranging from pale orange to yellow / grey.

[0143] With regard to its physico-chemical characteristics, per 100 g of mace, the maximum moisture content may be around 10 g, the quantity of volatile oils in the range 4-7 ml, the quantity of total ash less than or equal to 4 g, and the quantity of acid-insoluble ash less than or equal to 0.5 g. The water activity can be less than or equal to 0.7 (Aw).

[0144] To preserve its properties, mace should be stored in a cool, dry place protected from light, where it can maintain its integrity for up to three years.

[0145] By way of example, the mace may conform to the product "MACIS INTERO BANDA / SIAO" (code 003403), distributed in 2021 by Webb James Sri, Livorno.

[0146] The caraway may be meadow caraway, scientifically identified as Carum carvi and also known by the names cumin, carvi or Vosges anise.

[0147] The caraway, which may be of Finnish origin, may be in the form of dry, clean seeds, e.g. with its characteristic light brown to greenish colour, and possess its distinctive aroma and flavour characteristics. The caraway may have a total ash content not exceeding 8.0 % by weight, an acid-insoluble ash content not exceeding 1.5 % by weight; and a maximum moisture content of 13.0 % by weight.

[0148] Nutritionally, caraway can be considered a spice rich in fibre and with a good energy value. 100 grams of caraway provide approximately: 333 kcal (1393 kJ) energy intake; 19.77 g protein; 14.59 g total lipids, of which 0.62 g saturated fat; 49.90 g carbohydrates, of which 0.64 g in the form of sugars; a high dietary fibre content of approximately 38.0 g; and a low sodium content of 17 mg.

[0149] To ensure the storage of the caraway, it is recommended to keep it in a cool, dry place with a temperature comprised between 5°C and 30°C and a relative humidity of less than 70%, away from direct sunlight, sudden temperature changes, humidity, pests, strong smells and chemicals.

[0150] If properly stored in an unopened and sealed package, the caraway can maintain its characteristics for an approximate shelf life of 18 months.

[0151] By way of example, the caraway may comply with the specifications of the product “CARAWAY SEEDS” (code 368004), marketed at least in the year 2022 by Ramon Sabater S.A.U.

[0152] Coriander (e.g. Coriandrum sativum), which may be of Spanish origin, may be in the form of clean, dry seeds, the appearance of which may resemble that of a raw grain of wheat, while the colour generally varies from light green-brown to a darker shade.

[0153] Chemically and physically, coriander seeds are subject to control parameters that include: a maximum total ash content of 7.0 % by weight; a maximum acid-insoluble ash content of less than 1.5 % by weight; a maximum moisture content of 13.0% by weight; and a gluten content of less than 20 mg / kg.

[0154] Nutritionally, per 100 grams of product, coriander provides approximately: an energy intake of 298 kcal (1245 kJ); 12.37 g protein; 17.77 g total fat, of which 0.99 g saturated; 54.99 g carbohydrates; 41.9 g dietary fibre; and a sodium content of approximately 35 mg.

[0155] For proper storage, it is recommended that coriander seeds be kept in a cool, dry place with a temperature of 5°C to 30°C and relative humidity of less than 70 %, away from direct sunlight, sources of heat, humidity, strong odours and chemicals.

[0156] Under these conditions and in intact, undamaged packaging, caraway seeds can retain their microbiological stability for an approximate shelf life of about 18 months.

[0157] By way of example, coriander seeds may correspond to the product “CORIANDER SEEDS” (code 320001 ), marketed at least in 2022 by the company Ramon Sabater S.A.U.

[0158] The juniper berries, which may be of Italian origin, may consist of the ripe dried fruits of the plant (e.g. Juniperus communis., family Cupressaceae), harvested at the right degree of ripeness and then subjected to natural drying. After this step, the berries can be ventilated and sieved to improve their purity.

[0159] The berries may have a dark blue to purplish colour with silvery highlights, and a characteristic, intense odour with clear resinous and turpentine notes.

[0160] With regard to physical characteristics: at least 90 % of the berries may have a diameter of more than 4 mm; the specific weight may be comprised between 350 and 430 g / l; the moisture content may be less than 20 %; the water activity may be a maximum of 0.8 (Aw); the volatile oil content may range from 1 .5 to 3 % by weight; the total ash may not exceed 5 % by weight, while acid-insoluble ash remains within 0.5 %.

[0161] In order to store them properly, it is recommended to keep the berries in a cool, dry, ventilated environment, free of odours and direct light, in rooms suitable for food storage, avoiding direct contact with walls and ceilings.

[0162] By way of example, the juniper berries may conform to those marketed in 2022 under the name “JUNIPER BERRIES TRIPLE SIFTED” (code 002802) by Webb James Sri, Livorno.

[0163] Turning to garlic, this can be of Italian origin and be supplied in shelled form.

[0164] After harvesting, the bulbs can be kept in cold storage at between 0 and 4°C until processing, which involves shelling, followed by mechanical ventilation and manual sorting to remove any damaged or unsuitable cloves.

[0165] The final product may appear as whole cloves, still covered by the tunics but free of root and leaf residues. The colour can vary between pinkish white and purplish, while the smell and taste are typical of fresh garlic.

[0166] The recommended storage temperature is 1 to -2°C for fresh product, and -20°C for frozen product. Under these conditions, the shelf life can be estimated at 60-90 days if chilled, and up to 120 days if frozen.

[0167] By way of example, the garlic may conform to the product “AGLIO ITALIANO SGRANATO E VENTILATO (IN CAMICIA)”, distributed at least in 2022 by the company Zanni Pietro, Reggio Emilia.

[0168] Finally, rosemary (e.g. Rosmarinus officinalis) can be used in leaf form, e.g. from farms in Italy.

[0169] The farming may take place according to the Integrated Production method, in compliance with the Regional Specifications and the applicable National Guidelines. This production system involves compliance with strict agronomic, fertilisation and plant protection criteria, with the aim of guaranteeing a controlled and responsible use of plant protection products, in line with current residue regulations.

[0170] From a sensory point of view, rosemary is characterised by a typical aroma, flavour and colour.

[0171] Prior to use, the product should preferably be fresh, healthy, clean and aromatic, free of damaged leaves, excessive moisture, foreign bodies (such as soil or plant residues), visible blooms, mechanical or pest damage, and desiccation or wilting phenomena.

[0172] For proper storage, it is advisable to keep rosemary in a dry place, away from direct sunlight and at a temperature comprised between +4°C and +10°C. Under these conditions, the shelf life can be around 20 days.

[0173] From a nutritional point of view, 100 grams of fresh rosemary can contain approximately: 131 kcal energy intake; 3.31 g protein: 20.7 g carbohydrates (sugars absent); 5.88 g total fat (of which saturated: 2.838 g; monounsaturated: 1.16 g; polyunsaturated: 0.901 g); 14.1 g dietary fibre; 26 mg salt (sodium).

[0174] By way of example, the rosemary used in the compound may conform to the rosemary leaves marketed in 2021 by the company La Magnani S.r.l., Montecchio Emilia.

[0175] In the preparation of the flavouring liquid, the compound outlined above is boiled (step 205), so that the plant ingredients release their aromatic substances into solution.

[0176] During this boiling step 205, the molecules of the aromatic substances may also undergo transformations due to heat, with the formation of new molecular bonds.

[0177] In any event, the water enriched with (possibly transformed) aromatic substances obtained at the end of the boiling step 205, i.e. , the liquid fraction of the compound resulting from the boiling step 205, may form (or constitute) the desired flavouring liquid.

[0178] Preferably, the flavouring liquid is obtained by bringing the water to the boil after the plantbased ingredients have been added, i.e. after the preparation / provision of the compound. In this case, the flavouring liquid can generally be classified as a “decoction”.

[0179] However, it is not ruled out that the flavouring liquid can be obtained by bringing the water to the boil, before adding the plant-based ingredients or at least before adding one or more of them.

[0180] In this case, the preparation / provision of the compound takes place substantially in conjunction with the boiling step 205 and the flavouring liquid can generally be classified as an “infusion”.

[0181] Regardless of these aspects, from the moment all the plant-based ingredients are immersed in boiling water, the boiling step 205 lasts for a certain time, which can be defined as the “boiling time”.

[0182] This boiling time can be greater than or equal to 6 hours, preferably between 6 hours and 12 hours (extremes included), e.g. between 8 hours and 10 hours (extremes included).

[0183] Preferably, however, the boiling time is not a fixed time but may be the time required for the volume of water in the compound to be reduced to a quantity comprised between 90 % and 97 % of its initial volume (extremes included), more preferably to a quantity comprised between 92 % and 93 % of its initial volume (extremes included).

[0184] By way of example, referring to the previous examples, where the initial quantity of water is 130 litres (or kg), the boiling time (and thus the boiling step 205) can end when the water in the compound has been reduced to a quantity comprised between 120 litres and 125 litres (extremes included), more preferably 120 litres or almost.

[0185] At the end of the boiling time (and thus of the boiling step 205), the compound obtained can be subjected to a filtration step 210, so as to separate the liquid phase (or at least a part thereof), which forms or constitutes the flavouring liquid, from the solid phase (or at least a part thereof), which can possibly be disposed of as production waste.

[0186] As mentioned above, this flavouring liquid can form (or constitute) the liquid additive to be injected into the pork legs.

[0187] Preferably, in addition to the flavouring liquid obtained from the initial compound, the liquid additive may comprise further ingredients.

[0188] For example, the liquid additive may comprise one or more additional functional ingredients, which may generally have the function of ensuring the ham’s shelf life and / or characterising its colour, texture and / or water-holding capacity.

[0189] Specifically, the liquid additive, which could more appropriately be called a “brine”, may comprise a quantity of the previously obtained flavouring liquid (decoction / infusion) and one or more of (preferably all of) the following substances:

[0190] - a quantity of sodium chloride (NaCI);

[0191] - a quantity of sugar (e.g. sucrose);

[0192] - a quantity of sodium nitrite;

[0193] - a quantity of monosodium glutamate.

[0194] In particular, the quantity of sodium chloride (NaCI) may be comprised between 155 % and 165 % by weight of the quantity of flavouring liquid (extremes included), e.g. between 159 % and 160 % by weight of the quantity of flavouring liquid (extremes included).

[0195] The quantity of sugar (e.g. sucrose) may be comprised between 40 % and 50 % by weight of the quantity of flavouring liquid (extremes included), e.g. comprised between 45 % and 46 % by weight of the quantity of flavouring liquid (extremes included).

[0196] The quantity of sodium nitrite may be comprised between 1 % and 1 .5 % by weight of the quantity of flavouring liquid (extremes included), e.g. comprised between 1.2 % and 1.3 % by weight of the quantity of flavouring liquid (extremes included).

[0197] The quantity of monosodium glutamate may be comprised between 10 % and 15 % by weight of the quantity of flavouring liquid (extremes included), e.g. between 13 % and 14 % by weight of the quantity of flavouring liquid (extremes included).

[0198] In addition, the liquid additive (brine) may possibly contain a quantity of a functional mixture based on sugars and salts, e.g. the functional mixture that is supplied by the company MYAC GMBH under the trade name Aromat 50.

[0199] The quantity of this functional sugar-salt may be comprised between 35 % and 45 % by weight of the quantity of flavouring liquid (extremes included), e.g. comprised between 41 % and 42 % by weight of the quantity of flavouring liquid (extremes included).

[0200] In order to obtain the liquid additive (brine), the flavouring liquid (decoction / infusion) and any other ingredients can be added to a quantity of water, preferably preponderant to the quantities of the other ingredients, in order to obtain a suitable dilution and make the liquid additive more easily injectable.

[0201] This quantity of water may be, for example, comprised between 1700 % and 1740 % by weight of the quantity of flavouring liquid (extremes included), for example comprised between 1715 % and 1720 % by weight of the quantity of flavouring liquid (extremes included). By way of non-limiting example, a possible and more precise formulation of the liquid additive (brine) may be as follows:

[0202] - a quantity of flavouring liquid (decoction / infusion) equal to 5.5 kg;

[0203] - a quantity of sodium chloride (NaCI) equal to 8.77 kg;

[0204] - a quantity of sugar (e.g. sucrose) equal to 2.5 kg;

[0205] - a quantity of sodium nitrite equal to 0.07 kg;

[0206] - a quantity of monosodium glutamate equal to 0.75 kg;

[0207] - a quantity of functional mixture (e.g. Aromat 50) equal to 2.3 kg; and

[0208] - a quantity of water equal to 94.5 litres (or kg).

[0209] Overall, the flavouring liquid may therefore be present in a percentage of less than 100 % of the weight of the liquid additive, preferably a minority (i.e. less than 50 %), e.g. comprised between 5 and 6 % (extremes included) of the total weight of the liquid additive.

[0210] Returning to the preparation of cooked hams, the liquid additive (e.g. brine) can be injected into the mass of meat in a quantity comprised between 20% and 35% of the weight of the mass of meat itself (extremes included).

[0211] For example, considering a boneless leg of pork weighing 8 kg, the quantity of liquid additive injected into said leg of pork may be comprised between 1.6 kg and 2.8 kg (extremes included).

[0212] After the injection step 110 of the liquid additive (brine), each pork leg can be subjected to a manipulating and / or massaging step 115, commonly called “tumbling”.

[0213] One function of this manipulating and / or massaging step 115 is to achieve uniform diffusion of the liquid additive (brine) in the mass of meat.

[0214] By manipulating and / or massaging 115 other important effects are also achieved, including the softening of the meat and the “extraction” of the proteins naturally present in it, so that they act as a natural glue to hold the different muscles together.

[0215] The manipulating and / or massaging step 115 may be performed by placing the leg of pork inside a rotating drum (called a “tumbler”), by means of which it is repeatedly turned and / or shaken, preferably together with other similar legs.

[0216] The leg of pork can be kept in this rotating drum for twenty-four hours or more, during which periods of rotation (and thus massage / manipulation) are alternated with rest periods. After this possible manipulating and / or massaging step 115, each leg of pork is subjected to a cooking step 120, preferably after being placed in a special mould.

[0217] This cooking step 120 can take place by placing the leg of pork, e.g. the mould containing the leg of pork, into an oven, preferably a steam oven, e.g. a saturated steam oven.

[0218] In the oven, the leg of pork can be cooked at a temperature greater than or equal to 60°C, preferably greater than or equal to 70°C.

[0219] The duration of the cooking step 120, i.e. the time the leg of pork remains inside the (obviously heated) oven, can be greater than or equal to 16 hours.

[0220] By means of the cooking step 120, the organoleptic characteristics of cooked ham are determined, through the formation of aroma complexes mainly between the proteins, lipids and metabolites of the meat, in combination with the flavourings and any other ingredients contained in the previously injected liquid additive.

[0221] During this cooking step 120 denaturation and proteolysis processes of proteins may be triggered, with formation of free amino acid peptides; oxidation and lipolysis processes of fats; the Maillard reaction between sugars and amino acids; as well as loss of some of the water that may have been added as a carrier for the ingredients.

[0222] After the cooking step 120, each leg of pork can be suitably cooled and then undergo a pasteurisation step 125, after which the cooked ham is ready and can be packaged and marketed.

[0223] At the end of the cooking step, i.e. in the finished product, the flavouring liquid may be present in a quantity comprised between 1 % and 1 .2 % of the weight of the mass of meat (extremes included).

[0224] In conclusion, it should be noted that although a process for the preparation of cooked hams has been illustrated, the same process could also be used for cooking other meat products, preferably but not necessarily pork.

[0225] Similarly, the liquid additive (brine) and the flavouring liquid (decoction / infusion), as well as the starting compound from which they are derived, could be used for other food uses, e.g. as part of other meat seasoning and / or flavouring processes.

[0226] Obviously, a person skilled in the art can make numerous modifications of a technical application nature to everything described, without thereby departing from the scope of the invention as claimed below.

Claims

CLAIMS1. A compound for the seasoning and / or flavouring of meat, especially pork, comprising at least:- a quantity of water,- a quantity of mace comprised between 0.0199 % and 0.0224 % by weight of said quantity of water, extremes included,- a quantity of caraway comprised between 0.0192 % and 0.0224 % by weight of said quantity of water, extremes included,- a quantity of coriander comprised between 0.0176 % and 0.0193 % by weight of said quantity of water, extremes included,- a quantity of juniper berries comprised between 0.0130 % and 0.0155 % by weight of said quantity of water, extremes included,- a quantity of garlic comprised between 0.0269 % and 0.0308 % by weight of said quantity of water, extremes included, and- a quantity of rosemary comprised between 0.0369 % and 0.0416 % by weight of said quantity of water, extremes included.

2. A compound according to claim 1 , wherein the quantity of mace is comprised between 0.0199 % and 0.0201 % by weight of the quantity of water.

3. A compound according to claim 1 or 2, wherein the quantity of caraway is comprised between 0.0207 % and 0.0209 % by weight of the quantity of water.

4. A compound according to any one of the preceding claims, wherein the quantity of coriander is comprised between 0.0191 % and 0.0193 % by weight of the quantity of water.

5. A compound according to any one of the preceding claims, wherein the quantity of juniper berries is comprised between 0.0153 % and 0.0155 % by weight of the quantity of water.

6. A compound according to any one of the preceding claims, wherein the quantity of garlic is comprised between 0.0291 % and 0.0293 % by weight of the quantity of water.

7. A compound according to any one of the preceding claims, wherein the quantity of rosemary is comprised between 0.0399 % and 0.0401 % by weight of the quantity of water.

8. A method for preparing a flavouring liquid for the seasoning and / or flavouring ofmeat, especially pork, comprising the steps of:- preparing a compound according to any one of the preceding claims, and- boiling said compound for a boiling time, the flavouring liquid comprising at least a quantity of the liquid phase of the compound at the end of the boiling time.

9. A method according to claim 8, wherein said boiling time is greater than or equal to 6 hours.

10. A method according to claim 8 or 9, wherein said boiling time ends when the volume of water has been reduced to a quantity comprised between 90 % and 97 % of its initial volume.

11. A method according to claim 10, wherein said boiling time ends when the volume of water has been reduced to a quantity comprised between 92 % and 93 % of the initial volume.

12. A method according to any one of claims 8 to 11 , comprising the step of filtering the compound at the end of the boiling time so as to separate at least part of the liquid phase from at least part of the solid phase.

13. A liquid food additive comprising at least a quantity of the flavouring liquid obtained by the method according to any one of claims 8 to 12.

14. A liquid additive according to claim 13, further comprising one or more of the following substances:- sodium chloride;- sugar;- sodium nitrite;- monosodium glutamate;- water.

15. A liquid additive according to claim 14, comprising a quantity of sodium chloride comprised between 155 % and 165 % of the weight of flavouring liquid, extremes included.

16. A liquid additive according to claim 14 or 15, comprising a quantity of sugar comprised between 40 % and 50 % of the weight of flavouring liquid, extremes included.

17. A liquid additive according to any one of claims 14 to 16, comprising a quantity of sodium nitrite comprised between 1.0 % and 1.5 % of the weight of flavouring liquid,extremes included.

18. A liquid additive according to any one of claims 14 to 17, comprising a quantity of monosodium glutamate comprised between 10 % and 15 % of the weight of flavouring liquid, extremes included.

19. A liquid additive according to any one of claims 14 to 18, comprising a quantity of water comprised between 1700 % and 1740 % of the weight of flavouring liquid, extremes included.

20. A process for the preparation of meat, especially pork, comprising the steps of:- preparing a mass of meat,- injecting a liquid additive into the mass of meat according to any one of claims 13 to 19, and- cooking the mass of meat after injection of the liquid additive.

21. A process according to claim 20, comprising the step of handling and / or massaging the mass of meat, after the step of injecting the liquid additive and before the cooking step.

22. A process according to claim 20 or 21 , wherein the cooking step takes place inside a steam oven.

23. A process according to any one of claims 20 to 22, wherein the cooking step takes place at a temperature greater than or equal to 70°C.

24. A process according to any one of claims 20 to 23, wherein the cooking step lasts 16 hours or more.

25. A cooked ham obtained by a method according to any one of claims 20 to 24.

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