JP4523836B2 - 食品の製造方法及び該製造方法によって得られた食品 - Google Patents
食品の製造方法及び該製造方法によって得られた食品 Download PDFInfo
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Description
(1)食肉加工品の製造方法
ハム、ソーセージ、ベーコン、ローストビーフ等の食肉加工品は、牛肉や豚肉等の原料肉を加熱処理した後に、上記赤色色素蛋白質に対する色調改善効果を有する微生物を添加すればよく、基本的には従来の製造方法にしたがって行うことができる。
一般的なハムの製造方法においては、原料肉を、食塩を含む塩漬液に浸漬する(湿塩漬法)、あるいは塩漬液を注射針で原料肉中へ強制的に注入、浸透させる(注入塩漬法)、いわゆる塩漬工程の後に、乾燥、燻煙、加熱殺菌、包装等の工程が適宜組み合わされて最終製品であるハムが製造される。
なお、上記塩漬液は、更に、糖類、しょうゆ、みりん等の調味料や、香辛料等を含んでいてもよい。例えば、糖類の添加量としては、塩漬液全体に対して、好ましくは0.5〜10質量%、より好ましくは1〜4質量%である。また、塩漬液のpHとしては7〜5.5の範囲であることが好ましい。
牛肉、豚肉、馬肉、鯨肉、マグロ、ハマチ等の生肉に上記赤色色素蛋白質に対する色調改善効果を有する微生物を添加すればよく、基本的に従来の生肉加工方法に従って行えばよい。
保存後7日目、14日目に、各区のL*a*b*の測色を分光測色計(商品名「508i」、ミノルタ製)を用いて測定し、その平均値を求めた。その結果を表9に示す。
坂田らの方法(Agric. Biol. Chem. 45 p1077 (1981))に準じ、サンプルから75%アセトンで発色色素(NOMb)を抽出し、分光光度計で395nmにおける吸光度aを測定した。また、75%アセトン−0.7%塩酸で全Mbを抽出し、383nmにおける吸光度bを測定した。そして、下記式により発色率を算出した。その結果を表10に示す。
CFR=(a×1.2/b)×100
24名のパネラーにより、色、香り、風味、食感、味、及び総合評価の6項目について、各試験区ごとに、菌接種区と対照区とのペアテストによって、両区の差がない場合を0点とし、−3点〜+3点までの7段階で相対的に評価を行い、その平均点を求めた。その結果を表11に示す。
サンプル2:商品名「ぴゅあロースハムスライス」(湿塩漬タイプ)
サンプル3:商品名「ふぁみりー角ボンレスハムスライス」(注入塩漬タイプ)
各サンプルについて、試験区1(B64株接種)、試験区2(R11株接種)、対照区(菌株未接種)を設け、各区のサンプル中に生育した微生物種とその菌数について比較検討した。
Claims (7)
- 赤色色素蛋白質を含む食肉又は魚肉、あるいはそれらの加工品に、カルノバクテリウム属(Carnobacterium)に属する微生物、又はラクトバチルス コリニフォーミス(Lactobacillus coryniformis)に属する微生物であって、赤色色素蛋白質に対する色調改善効果を有するものを添加することを特徴とする食品の製造方法。
- 前記微生物を添加して包装する請求項1記載の食品の製造方法。
- 前記微生物として、赤色色素蛋白質を含む食肉又は魚肉あるいはそれらの加工品をスライスして得られた切片に、微生物を含む試料を接種して、該切片の発色の状態を確認することによりスクリーニングされた微生物を用いる請求項1又は2記載の食品の製造方法。
- 前記赤色色素蛋白質に対する色調改善効果を有する微生物が、カルノバクテリウム マルタロマチカム(Carnobacterium maltaromaticum)に属する微生物である請求項1〜3のいずれか1つに記載の食品の製造方法。
- 前記赤色色素蛋白質に対する色調改善効果を有する微生物として、カルノバクテリウム マルタロマチカムB64(Carnobacterium maltaromaticum B64、寄託番号FERM P−20300)、又はラクトバチルス コリニフォーミス近縁種R11(Lactobacillus coryniformis synonym R11、寄託番号FERM P−20301)を用いる請求項1〜3のいずれか1つに記載の食品の製造方法。
- ハム類、ソーセージ類、ベーコン類、ローストビーフ、魚肉ハム類、魚肉ソーセージ類、鯨ベーコン、赤身魚肉のたたきから選ばれた一種に適用される請求項1〜5のいずれか一つに記載の食品の製造方法。
- 請求項1〜6のいずれか一つに記載された方法により製造された食品。
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JP4523894B2 (ja) * | 2005-08-29 | 2010-08-11 | 株式会社湘南ぴゅあ | 食品の製造方法及び該製造方法によって得られた食品 |
JP4523836B2 (ja) * | 2004-12-16 | 2010-08-11 | 株式会社湘南ぴゅあ | 食品の製造方法及び該製造方法によって得られた食品 |
WO2008136513A1 (ja) * | 2007-05-02 | 2008-11-13 | Mayekawa Mfg. Co., Ltd. | 食肉用家畜屠体の筋入れ方法及び装置、並びに筋入れ用切断動作プログラム |
WO2008102745A1 (ja) * | 2007-02-19 | 2008-08-28 | Shonan Pure Co., Ltd. | 魚卵の加工方法及び該方法によって得られた加工魚卵 |
JP2010041982A (ja) * | 2008-08-18 | 2010-02-25 | Shonan Pure:Kk | 食品の製造方法及び該製造方法によって得られた食品 |
CN102892882A (zh) * | 2010-05-12 | 2013-01-23 | 天野酶株式会社 | 源自杆菌属微生物的还原剂及其用途 |
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JPS5618570A (en) * | 1979-07-25 | 1981-02-21 | Kongo:Kk | Color development and storing of meat or food containing meat |
JPS5618569A (en) * | 1979-07-24 | 1981-02-21 | Seiwa Kasei Kk | Color former for cattle meat |
JPS60156380A (ja) * | 1984-01-27 | 1985-08-16 | Takeda Chem Ind Ltd | ラクトバチルス属の新菌種およびその用途 |
JPH099912A (ja) * | 1995-06-29 | 1997-01-14 | Morinaga Milk Ind Co Ltd | 風味良好な加工肉製品の製造方法 |
JP2004065092A (ja) * | 2002-08-06 | 2004-03-04 | Pure Pork:Kk | ハムの製造方法 |
JP2005087058A (ja) * | 2003-09-16 | 2005-04-07 | Itoham Foods Inc | 食肉製品発色方法 |
JP2006166815A (ja) * | 2004-12-16 | 2006-06-29 | Shonan Pure:Kk | 食品の製造方法及び該製造方法によって得られた食品 |
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JPS5618569A (en) * | 1979-07-24 | 1981-02-21 | Seiwa Kasei Kk | Color former for cattle meat |
JPS5618570A (en) * | 1979-07-25 | 1981-02-21 | Kongo:Kk | Color development and storing of meat or food containing meat |
JPS60156380A (ja) * | 1984-01-27 | 1985-08-16 | Takeda Chem Ind Ltd | ラクトバチルス属の新菌種およびその用途 |
JPH099912A (ja) * | 1995-06-29 | 1997-01-14 | Morinaga Milk Ind Co Ltd | 風味良好な加工肉製品の製造方法 |
JP2004065092A (ja) * | 2002-08-06 | 2004-03-04 | Pure Pork:Kk | ハムの製造方法 |
JP2005087058A (ja) * | 2003-09-16 | 2005-04-07 | Itoham Foods Inc | 食肉製品発色方法 |
JP2006166815A (ja) * | 2004-12-16 | 2006-06-29 | Shonan Pure:Kk | 食品の製造方法及び該製造方法によって得られた食品 |
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KR102302144B1 (ko) * | 2021-03-08 | 2021-09-13 | 안원균 | 고령자를 위한 식육가공품의 제조 방법 및 장치 |
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