JP2017529836A - ミートクリスプおよびその製造方法 - Google Patents
ミートクリスプおよびその製造方法 Download PDFInfo
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- JP2017529836A JP2017529836A JP2017512025A JP2017512025A JP2017529836A JP 2017529836 A JP2017529836 A JP 2017529836A JP 2017512025 A JP2017512025 A JP 2017512025A JP 2017512025 A JP2017512025 A JP 2017512025A JP 2017529836 A JP2017529836 A JP 2017529836A
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- 235000020995 raw meat Nutrition 0.000 claims abstract description 48
- 230000000694 effects Effects 0.000 claims abstract description 22
- 235000013622 meat product Nutrition 0.000 claims abstract description 11
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 229910052708 sodium Inorganic materials 0.000 description 2
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- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
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- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- BYPIKLIXBPMDBY-UHFFFAOYSA-N 2-hydroxypropanoic acid;potassium Chemical compound [K].CC(O)C(O)=O BYPIKLIXBPMDBY-UHFFFAOYSA-N 0.000 description 1
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZRWPUFFVAOMMNM-UHFFFAOYSA-N Patulin Chemical compound OC1OCC=C2OC(=O)C=C12 ZRWPUFFVAOMMNM-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
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- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000012080 ambient air Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
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- 239000003086 colorant Substances 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
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- 235000004634 cranberry Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
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- 230000001788 irregular Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
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- 235000017281 sodium acetate Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims (50)
- 少なくとも挽肉で構成されており、前記挽肉は脱水されており、約0.3〜約0.6の範囲の水分活性(Aw)と、約4.5%〜約15%の範囲の水分率と、約0.025インチ(約0.635mm)〜約0.25インチ(約6.35mm)のクリスプ厚さと、731kg秒未満の歯切れ値を有するカリカリのミートクリスプを含むことを特徴とするミートクリスプ製品。
- 水分活性が約0.4〜約0.55である、請求項1に記載のミートクリスプ製品。
- 水分率が約4.5〜約12%である、請求項1または2に記載のミートクリスプ製品。
- クリスプ厚さが約0.02インチ(約0.508mm)〜約0.04インチ(約1.016mm)である、請求項1〜3のいずれか一項に記載のミートクリスプ製品。
- 約6%〜約30%の脂肪率を有するミートクリスプをさらに含む、請求項1〜4のいずれか一項に記載のミートクリスプ製品。
- 脂肪率が約6%〜約8%である、請求項5に記載のミートクリスプ製品。
- 約40%〜約75%のタンパク質率を有するミートクリスプをさらに含む、請求項1〜6のいずれか一項に記載のミートクリスプ製品。
- タンパク質率が約60%〜約75%である、請求項7に記載のミートクリスプ製品。
- 約10%未満の塩分率を有するミートクリスプをさらに含む、請求項1〜8のいずれか一項に記載のミートクリスプ製品。
- 塩分率が約2%〜約7.5%である、請求項9に記載のミートクリスプ製品。
- 約4.75〜約6.5のpHを有するミートクリスプをさらに含む、請求項1〜10のいずれか一項に記載のミートクリスプ製品。
- pHが約5.0〜約6.5である、請求項11に記載のミートクリスプ製品。
- 前記ミートクリスプは、約0.625インチ(約1.59mm)〜約0.5インチ(約12.7mm)の範囲の粒径を有する挽肉を含む生肉混合物から調製される、請求項1〜12のいずれか一項に記載のミートクリスプ製品。
- 粒径が約0.078インチ(約1.98mm)〜約0.188インチ(約4.78mm)である、請求項13に記載のミートクリスプ製品。
- 前記生肉混合物は、生肉、添加水、ならびに結着剤、食品安全性成分および香味料のうちの少なくとも1つを含む添加非水成分を含む、請求項13または14に記載のミートクリスプ製品。
- 前記生肉は、約60%〜約95%の生肉混合物を含み、前記添加水は約5〜約30%の生肉混合物を含み、前記添加非水成分は約10%未満の生肉混合物を含む、請求項15に記載のミートクリスプ製品。
- 前記カリカリのミートクリスプの歯切れ値は約500kg秒未満である、請求項1に記載のミートクリスプ製品。
- 前記カリカリのミートクリスプの歯切れ値は約150kg秒未満である、請求項1〜17のいずれか一項に記載のミートクリスプ製品。
- 前記生肉混合物は、約30%の添加水と、約5%の添加非肉成分と、約65%の肉製品を含む、請求項15〜18のいずれか一項に記載のミートクリスプ製品。
- 前記生肉混合物は、約5%の添加水と、約2%の添加非肉成分と、約93%の肉製品を含む、請求項15〜18のいずれか一項に記載のミートクリスプ製品。
- 全赤身肉製品または全赤身肉生地の少なくとも一方を含む肉から構成され、前記肉は脱水されており、約0.3〜約0.6の範囲の水分活性と、約5%〜約15%の範囲の水分率と、約0.025インチ(約0.635mm)〜約0.25インチ(約6.35mm)のクリスプ厚さと、731kg秒未満の歯切れ値を有するカリカリのミートクリスプを含むことを特徴とするミートクリスプ製品。
- 水分活性が約0.4〜約0.55である、請求項21に記載のミートクリスプ製品。
- 水分率が約4.5〜約12%である、請求項21または22に記載のミートクリスプ製品。
- クリスプ厚さが約0.02インチ(約0.508mm)〜約0.04インチ(約1.016mm)である、請求項21〜23のいずれか一項に記載のミートクリスプ製品。
- 約6%〜約30%の脂肪率を有するミートクリスプをさらに含む、請求項21〜24のいずれか一項に記載のミートクリスプ製品。
- 脂肪率が約6%〜約8%である、請求項25に記載のミートクリスプ製品。
- 約40%〜約75%のタンパク質率を有するミートクリスプをさらに含む、請求項21〜26のいずれか一項に記載のミートクリスプ製品。
- タンパク質率が約60%〜約75%である、請求項27に記載のミートクリスプ製品。
- 約10%未満の塩分率を有するミートクリスプをさらに含む、請求項21〜28のいずれか一項に記載のミートクリスプ製品。
- 塩分率が約2%〜約7.5%である、請求項29に記載のミートクリスプ製品。
- 約4.75〜約6.5のpHを有するミートクリスプをさらに含む、請求項21〜30のいずれか一項に記載のミートクリスプ製品。
- pHが約5.0〜約6.5である、請求項31に記載のミートクリスプ製品。
- 前記ミートクリスプは、約0.5インチ(約12.7mm)〜約1.0インチ(約25.4mm)の範囲の粒径を有する挽肉を含む生肉混合物から調製される、請求項21〜32のいずれか一項に記載のミートクリスプ製品。
- 前記生肉混合物は、生肉、添加水、ならびに結着剤、食品安全性成分および香味料のうちの少なくとも1つを含む添加非水成分を含む、請求項33に記載のミートクリスプ製品。
- 前記生肉は、約60%〜約95%の生肉混合物を含み、前記添加水は約5〜約30%の生肉混合物を含み、前記添加非水成分は約10%未満の生肉混合物を含む、請求項34に記載のミートクリスプ製品。
- 前記カリカリのミートクリスプの歯切れ値は約500kg秒未満である、請求項34または35に記載のミートクリスプ製品。
- 前記カリカリのミートクリスプの歯切れ値は約150kg秒未満である、請求項34〜36のいずれか一項に記載のミートクリスプ製品。
- 前記生肉混合物は、約30%の添加水と、約5%の添加非肉成分と、約65%の肉製品を含む、請求項34〜37のいずれか一項に記載のミートクリスプ製品。
- 前記ミートクリスプは、約0.5インチ(約12.7mm)〜約5.0インチ(約127mm)の幅を有する、請求項21〜38のいずれか一項に記載のミートクリスプ製品。
- 挽肉製品および添加非肉成分を有する生肉混合物を調製し、
前記生肉混合物を、約0.0625インチ(1.59mm)〜約0.5インチ(12.7mm)の範囲の粒径を有する挽肉と混合し、
前記挽肉をケースまたは金型に詰め込み、
挽肉を入れた前記ケースまたは金型を熱処理し、
前記熱処理したケースまたは金型を冷却して、冷却した肉塊を作り、
前記冷却した肉塊を約0.04インチ(1.016mm)〜約0.06インチ(1.524mm)の厚さを有する切片にスライスして肉片を形成し、
前記肉片を脱水し、約0.02インチ(約0.508mm)〜約0.04インチ(約1.016mm)のクリスプ厚さおよび約4.5%〜約10%の水分範囲を有するミートクリスプを作ることを特徴とする方法。 - 前記挽肉の粒径が約0.078インチ(約1.98mm)〜約0.188インチ(約4.78mm)である、請求項40に記載の方法。
- 前記ミートクリスプを気密封止パッケージに包装することをさらに含む、請求項40または41に記載の方法。
- 挽肉製品および添加非肉成分を有する生肉混合物を調製し、
前記生肉混合物を、約0.0625インチ(1.59mm)〜約0.078インチ(1.98mm)の範囲の粒径を有する挽肉と混合し、
前記挽肉を、約0.039インチ(約1mm)〜約0.118インチ(約3mm)のフィルム厚さを有する薄い生肉混合物フィルムに小分けし、
前記薄い生肉混合物フィルムを熱処理し、調理した肉片を作り、
前記調理した肉片を脱水し、約0.02インチ(約0.508mm)〜約0.04インチ(約1.016mm)のクリスプ厚さおよび約4.5%〜約10%の水分範囲を有するミートクリスプを作ることを特徴とする方法。 - 前記ミートクリスプを気密封止パッケージに包装することをさらに含む、請求項43に記載の方法。
- 複数のタンパク質チップと、
前記チップを収容するパッケージと、
前記パッケージ内の前記チップを囲む調整雰囲気とを含み、
前記チップはそれぞれ、
約40%〜約75%のタンパク質、
約6%〜約30%の脂肪、
約4.5%〜約12%の水分、
約0.4〜約0.55の水分活性(Aw)、
約2%〜約7.5%の塩、および
香料
を含む均一な組成を有し、
前記チップはそれぞれ、一般的な輪郭であり、約0.5インチ(約12.7mm)〜約5.0インチ(約127mm)である第1の主寸法と、約0.02インチ(約0.508mm)〜約0.04インチ(約1.016mm)の厚さを有し、
前記チップは、約90mmの高さに積み重ねたチップをセルフレーム内で50mmの距離にわたって1mm/秒の試験速度で圧縮することにより測定することのできる破壊強度および歯切れを有し、50秒の圧縮の間の圧縮力の積分値が約700kg秒未満であり、50秒の圧縮の間の圧縮力の積分値の標準偏差が約110未満である
ことを特徴とする即時食用可能で貯蔵安定な包装済食品製品。 - 前記チップはそれぞれ、約0.25インチ(約6.35mm)〜約5.0インチ(約127mm)の第2の主寸法を有する、請求項45に記載の製品。
- 50秒の圧縮の間の圧縮力の積分値が約150kg秒未満であり、50秒の圧縮の間の圧縮力の積分値の標準偏差が約10未満である、請求項45に記載の製品。
- 50秒の圧縮の間の圧縮力の積分値が約50kg秒と約150kg秒の間である、請求項45に記載の製品。
- 50秒の圧縮の間の圧縮力の積分値が約80kg秒と約125kg秒の間であり、50秒の圧縮の間の圧縮力の積分値の標準偏差が約7未満である、請求項45に記載の製品。
- 50秒の圧縮の間の圧縮力の積分値が約35kg秒と約60kg秒の間である、請求項45に記載の製品。
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US10842157B2 (en) * | 2017-01-12 | 2020-11-24 | Bryon Group LLC | Method of producing protein chip infused with meat |
WO2018223095A1 (en) * | 2017-06-01 | 2018-12-06 | Land O' Frost, Inc. | Crisp meat chip and system and method for making the same |
CN107279776A (zh) * | 2017-08-10 | 2017-10-24 | 袁芳 | 一种果蔬牛肉干的制作方法 |
US20190124963A1 (en) * | 2018-11-19 | 2019-05-02 | Darlene Fantel | Dehydrated Edible Meat Chip Snack for Humans and Pets |
ES2773114A1 (es) * | 2019-01-09 | 2020-07-09 | Embutidos Goikoa S A | Producto alimenticio deshidratado |
WO2021061766A1 (en) | 2019-09-23 | 2021-04-01 | Anova Applied Electronics, Inc. | Wet bulb temperature sensor system and method for direct measurement of wet bulb temperature in an oven |
US20210127731A1 (en) * | 2019-11-04 | 2021-05-06 | James Lesslie | System and Method of Manufacturing Whole-Meat, Spiral-Shaped Jerky Curls |
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US12004540B2 (en) * | 2020-01-29 | 2024-06-11 | Texas Tech University System | Chip product |
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US7662422B2 (en) * | 2005-04-05 | 2010-02-16 | Furtaw Louis F | Crisp meat-based food snacks |
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