JP2000316530A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2000316530A5 JP2000316530A5 JP1999127000A JP12700099A JP2000316530A5 JP 2000316530 A5 JP2000316530 A5 JP 2000316530A5 JP 1999127000 A JP1999127000 A JP 1999127000A JP 12700099 A JP12700099 A JP 12700099A JP 2000316530 A5 JP2000316530 A5 JP 2000316530A5
- Authority
- JP
- Japan
- Prior art keywords
- glycine
- processed meat
- salt
- metal salt
- edible metal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- DHMQDGOQFOQNFH-UHFFFAOYSA-N glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 30
- 239000004471 Glycine Substances 0.000 description 15
- 150000003839 salts Chemical class 0.000 description 12
- 239000011780 sodium chloride Substances 0.000 description 12
- 235000020991 processed meat Nutrition 0.000 description 9
- 239000002184 metal Substances 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 239000000779 smoke Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 210000004369 Blood Anatomy 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Description
【特許請求の範囲】
【請求項１】 くん煙処理をした食肉加工品を製造する場合、食肉加工品原料（原料肉）を、血絞り処理または塩漬け工程における調味液として、水溶液としたとき、全体のｐＨが７．５ないし１０の範囲に調整された、食塩と、食塩と同量以下のグリシンの可食性金属塩またはグリシンの可食性金属塩とグリシンとの混合物を含む調味液に温度０ないし５℃において、１ないし１５日間浸漬することを特徴とするくん煙処理食肉加工品の製造方法。
【請求項２】 食肉加工品原料に対し、調味液をグリシン換算（グリシンの可食性金属塩及びグリシンの両方）で、重量比で０．１ないし１０％使用する請求項１に記載のくん煙処理食肉加工品の製造方法。
【請求項３】 くん煙処理食肉加工品がハム、ソーセージまたはベーコンである請求項１または２に記載のくん煙処理食肉加工品の製造方法。
【請求項４】 水溶液としたとき、全体のｐＨが７．５ないし１０の範囲となるように調整された、食塩と、食塩と同量以下のグリシンの可食性金属塩またはグリシンの可食性金属塩とグリシンとの混合物を含むことを特徴とする食肉加工品の保存性を改善する調味液。
【請求項５】 調味液にグリシンの可食性金属塩とグリシンの混合物を使用する場合、グリシンの可食性金属塩とグリシンの配合比が重量比で１：０．１ないし１：１０の範囲である請求項４に記載の食肉加工品の保存性を改善する調味液。
【請求項６】 水溶液としたとき、全体のｐＨが７．５ないし１０の範囲となるように調整された、グリシンの可食性金属塩とグリシンとの混合物を含むことを特徴とする食肉加工品の呈味・歩留り改善剤。
[Claims]
1. When a processed meat product treated with smoke is produced, when the raw material of the processed meat product (raw meat) is made into an aqueous solution as a seasoning liquid in a blood squeezing treatment or a salting process, the overall pH is 7. A seasoning solution containing salt and an edible metal salt of glycine in an amount equal to or less than that of salt or a mixture of an edible metal salt of glycine and glycine adjusted in the range of 5 to 10 at a temperature of 0 to 5 ° C. A method for producing a smoke-treated meat processed product, which comprises immersing the meat for 15 days.
2. The smoke according to claim 1, wherein the seasoning liquid is used in terms of glycine (both edible metal salt of glycine and glycine) at 0.1 to 10% by weight with respect to the raw material of the processed meat product. A method for manufacturing processed meat products.
3. The method for producing a smoke-treated processed meat product according to claim 1 or 2, wherein the smoke-treated processed meat product is ham, sausage, or bacon.
4. An edible metal salt of glycine or an edible metal of glycine in an amount equal to or less than that of salt and salt, which is adjusted so that the overall pH is in the range of 7.5 to 10 when made into an aqueous solution. A seasoning liquid that improves the storage stability of processed meat products, which is characterized by containing a mixture of salt and glycine.
5. When a mixture of an edible metal salt of glycine and glycine is used as a seasoning liquid, the blending ratio of the edible metal salt of glycine and glycine is in the range of 1: 0.1 to 1:10 by weight. A seasoning liquid for improving the storage stability of the processed meat product according to claim 4.
6. A processed meat product containing a mixture of an edible metal salt of glycine and glycine, which is adjusted so that the overall pH is in the range of 7.5 to 10 when made into an aqueous solution. Taste / yield improving agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11127000A JP2000316530A (en) | 1999-05-07 | 1999-05-07 | Manufacture of meat processed product and seasoning liquid used in it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11127000A JP2000316530A (en) | 1999-05-07 | 1999-05-07 | Manufacture of meat processed product and seasoning liquid used in it |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000316530A JP2000316530A (en) | 2000-11-21 |
| JP2000316530A5 true JP2000316530A5 (en) | 2006-03-02 |
Family
ID=14949204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11127000A Pending JP2000316530A (en) | 1999-05-07 | 1999-05-07 | Manufacture of meat processed product and seasoning liquid used in it |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000316530A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6719951B2 (en) * | 2016-04-16 | 2020-07-08 | 株式会社ホクビー | Seasoning liquid for meat products |
-
1999
- 1999-05-07 JP JP11127000A patent/JP2000316530A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2000316530A5 (en) | ||
| JP3115288B1 (en) | Processed meat product and method for producing the same | |
| JP3074924B2 (en) | Liquid seasonings | |
| JPH0530945A (en) | Production of raw ham-like food | |
| JPS6317429B2 (en) | ||
| JPH02227025A (en) | Preparation of non-heated ham-like food | |
| JPH01256375A (en) | Preservative for food | |
| JP2510592B2 (en) | Manufacturing method of paste products | |
| JPH0423946A (en) | Preparation of salmon food | |
| JPS6143974B2 (en) | ||
| JP2003189822A5 (en) | ||
| JPS6344863A (en) | Formed seasoning | |
| JPH0799935A (en) | Processed edible meat and its preparation | |
| JPH06315361A (en) | Production of meat-processed product for pressed and heated food | |
| JPS61239867A (en) | Kneaded fish and animal meat product and production thereof | |
| JPH04158768A (en) | Preparation of fancy food from squid | |
| JPH09278629A (en) | Growth-stimulating agent for hair | |
| JPH0775530B2 (en) | Manufacturing method of fish paste products | |
| JPS62255A (en) | Production of seasoning or food containing 5'-ribonucleotide having improved stability | |
| JP3052299U (en) | Kimchi garlic | |
| JPS6154374B2 (en) | ||
| JP2024058324A (en) | Noodle-like foods containing fish meat | |
| JPH02245160A (en) | Processed meat | |
| JPH0723743A (en) | Processed meat product prevented from deterioration in quality | |
| JPS6269953A (en) | Desalting of food |