JP2010530232A - 調理された肉製品の食品安全性を高める方法 - Google Patents
調理された肉製品の食品安全性を高める方法 Download PDFInfo
- Publication number
- JP2010530232A JP2010530232A JP2010512667A JP2010512667A JP2010530232A JP 2010530232 A JP2010530232 A JP 2010530232A JP 2010512667 A JP2010512667 A JP 2010512667A JP 2010512667 A JP2010512667 A JP 2010512667A JP 2010530232 A JP2010530232 A JP 2010530232A
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- JP
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- Prior art keywords
- acid
- meat product
- lactate
- acetate
- organic acid
- 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
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- 239000002253 acid Substances 0.000 claims abstract description 78
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- 238000000034 method Methods 0.000 claims abstract description 35
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- 150000001875 compounds Chemical class 0.000 claims abstract description 18
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 13
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Images
Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- A—HUMAN NECESSITIES
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- 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
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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- 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
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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3517—Carboxylic acid esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
【解決手段】本発明は、調理された肉製品、特に高められた貯蔵寿命安定性、ならびに細菌、特にリステリア・モノサイトゲネス、クロストリジウム、および腐敗性細菌、たとえば乳酸菌の成長に対する高められた抵抗を有する調理された肉製品を製造する方法に関する。本発明はまた、このような方法に有用な組成物、このような方法に特定の物質を使用する方法、およびこのような方法によって得られることができる肉製品にも関する。本発明に従う方法は、調理されていない肉製品を有機酸塩および潜在的酸と一緒にする段階、それに続いて該肉製品を調理する段階を含み、該潜在的酸は、調理されていない肉製品に添加されたときに酸性特性を示さないが、該肉製品の調理の間の主要な条件下では少なくとも3の炭素原子を有するカルボン酸に転化される化合物であり、該有機酸塩は乳酸塩、酢酸塩、およびこれらの組み合わせから選択される。
【選択図】図1
Description
Claims (14)
- 調理されていない肉製品を有機酸塩および潜在的酸と一緒にする段階、引き続いて該肉製品を調理する段階を含む、調理された肉製品を製造する方法において、該潜在的酸が、調理されていない肉製品に添加されたときに酸性特性を示さないが、該肉製品の調理の間の主要な条件下では少なくとも3の炭素原子を有するカルボン酸に転化される化合物であり、該有機酸塩が乳酸塩、酢酸塩、およびこれらの組み合わせから選択される、上記の方法。
- 調理された肉製品が、保存処理されていない肉製品である、請求項1に従う方法。
- 有機酸塩が、乳酸塩と酢酸塩との組み合わせである、請求項1または2に従う方法。
- 乳酸塩が乳酸ナトリウム、乳酸カリウム、およびこれらの混合物から選択されたアルカリ金属乳酸塩を含み、かつ酢酸塩が酢酸ナトリウム、二酢酸ナトリウム、酢酸カリウム、二酢酸カリウム、およびこれらの混合物から選択されたアルカリ金属酢酸塩を含む、請求項1〜3のいずれか1項に従う方法。
- 潜在的酸が、被覆された酸、乳酸オリゴマー、またはラクトンである、請求項1〜4のいずれか1項に従う方法。
- 潜在的酸が、グルコノデルタラクトンまたはラクチドである、請求項5に従う方法。
- 調理された肉製品の製造に使用するのに適した、有機酸塩および潜在的酸を含んでいる混合物であって、該潜在的酸が室温で酸性特性を示さないが、肉製品の調理の間の主要な条件下では少なくとも3の炭素原子を有するカルボン酸に転化される化合物であり、該有機酸塩が乳酸塩、酢酸塩、およびこれらの組み合わせから選択されたものである、混合物。
- 有機酸塩が、乳酸塩と酢酸塩との組み合わせを含んでいる、請求項7に従う混合物。
- 調理されていない肉製品を有機酸塩および潜在的酸と一緒にすること、引き続いて該肉製品を調理することによって、リステリア・モノサイトゲネスの成長に対する該肉製品の抵抗を高めることにおいて、該有機酸塩と該潜在的酸との組み合わせを使用する方法において、該潜在的酸が、該調理されていない肉製品に添加されたときに酸性特性を示さないが、該肉製品の調理の間の主要な条件下では少なくとも3の炭素原子を有するカルボン酸に転化される化合物であり、該有機酸塩が乳酸塩、酢酸塩、およびこれらの組み合わせから選択される、上記の使用方法。
- 有機酸塩が、乳酸塩と酢酸塩との組み合わせを含む、請求項9に従う使用方法。
- 潜在的酸が、被覆された酸、乳酸オリゴマー、またはラクトンである、請求項9または10に従う使用方法。
- 有機酸塩および潜在的酸が、請求項7または8の混合物の形態で添加される、請求項9〜11のいずれか1項に従う使用方法。
- 請求項1〜6のいずれか1項に従う方法、または請求項9〜12のいずれか1項に従う使用方法によって得られることができる、調理された肉製品。
- 乳酸塩、酢酸塩、およびこれらの組み合わせから選択された有機酸塩、ならびに少なくとも3の炭素原子を有する酸を含んでいる、調理された肉製品。
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EP07110455 | 2007-06-18 | ||
PCT/EP2008/057603 WO2008155323A1 (en) | 2007-06-18 | 2008-06-17 | A process for increasing the food safety of cooked meat products |
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JP2010530232A true JP2010530232A (ja) | 2010-09-09 |
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EP (1) | EP2173180B1 (ja) |
JP (1) | JP2010530232A (ja) |
CN (1) | CN101686694B (ja) |
BR (1) | BRPI0813362B1 (ja) |
WO (1) | WO2008155323A1 (ja) |
Cited By (2)
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JP2012090624A (ja) * | 2010-09-28 | 2012-05-17 | Ueno Fine Chem Ind Ltd | 食肉加工品用日持ち向上剤およびそれを用いた食肉加工品の保存方法 |
JP2018516543A (ja) * | 2015-04-17 | 2018-06-28 | ケリー ルクセンブルク エス.アー.エール.エル.Kerry Luxembourg S.a.r.l. | 高湿および低ナトリウムの系における病原体および腐敗微生物の生育を制御する組成物および方法 |
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CN102550645A (zh) * | 2012-03-28 | 2012-07-11 | 广东温氏食品集团有限公司 | 熟鸡加工中原料鸡的降菌处理液 |
BE1020864A3 (fr) * | 2012-08-23 | 2014-06-03 | Galactic Sa | Combinaison sous forme de poudre disposant de proprietes conservatrice, retentrice d'eau et texturante. |
WO2017050928A1 (en) | 2015-09-22 | 2017-03-30 | Purac Biochem Bv | Process for manufacturing cooked meat products |
EP3289872A1 (en) * | 2016-09-01 | 2018-03-07 | Bioseol Grupo de Investigacion, S.L. | Composition for the preservation of corpses or parts thereof |
BR112022013012A2 (pt) * | 2020-01-03 | 2022-09-06 | Purac Biochem Bv | Produto particulado, método de preparação de alimentos ou bebidas e processo de fabricação de um produto particulado |
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- 2008-06-17 BR BRPI0813362-0A patent/BRPI0813362B1/pt active IP Right Grant
- 2008-06-17 WO PCT/EP2008/057603 patent/WO2008155323A1/en active Application Filing
- 2008-06-17 JP JP2010512667A patent/JP2010530232A/ja active Pending
- 2008-06-17 CN CN200880020398.8A patent/CN101686694B/zh active Active
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2012090624A (ja) * | 2010-09-28 | 2012-05-17 | Ueno Fine Chem Ind Ltd | 食肉加工品用日持ち向上剤およびそれを用いた食肉加工品の保存方法 |
JP2018516543A (ja) * | 2015-04-17 | 2018-06-28 | ケリー ルクセンブルク エス.アー.エール.エル.Kerry Luxembourg S.a.r.l. | 高湿および低ナトリウムの系における病原体および腐敗微生物の生育を制御する組成物および方法 |
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CN101686694B (zh) | 2014-02-19 |
EP2173180B1 (en) | 2013-08-21 |
WO2008155323A1 (en) | 2008-12-24 |
CN101686694A (zh) | 2010-03-31 |
BRPI0813362A2 (pt) | 2015-01-06 |
EP2173180A1 (en) | 2010-04-14 |
BRPI0813362A8 (pt) | 2016-11-29 |
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