JP7138362B2 - コールドスモーク肉製品及びその製造方法 - Google Patents
コールドスモーク肉製品及びその製造方法 Download PDFInfo
- Publication number
- JP7138362B2 JP7138362B2 JP2020556220A JP2020556220A JP7138362B2 JP 7138362 B2 JP7138362 B2 JP 7138362B2 JP 2020556220 A JP2020556220 A JP 2020556220A JP 2020556220 A JP2020556220 A JP 2020556220A JP 7138362 B2 JP7138362 B2 JP 7138362B2
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- meat
- cold
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- meat source
- drying
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Links
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/044—Smoking; Smoking devices
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
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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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本出願は、2017年12月28日に出願された米国仮特許出願第62/611,256号の利益を主張するものであり、その全体は引用により本明細書にあらゆる目的のために盛り込まれているものとする。
該当せず。
Claims (18)
- 肉源の外皮表面及び露出筋肉表面の少なくとも一方に硬化剤をつける工程と、
前記硬化剤を用いて前記肉源を硬化させる工程と、
第1コールドスモーク工程で前記肉源をコールドスモークする工程と、
前記肉源を冷却する工程と、
前記肉源から前記外皮表面を除去する工程と、
前記肉源を肉ポーションにスライスする又は切り分ける工程と、
前記肉ポーションをマリネ液中でマリネする工程と、
第2コールドスモーク工程で前記肉ポーションをコールドスモークする工程と、を順に有し、
前記第1コールドスモーク工程及び第2コールドスモーク工程を約16℃から約38℃の温度で行う、
風味付けされたジャーキー製品を製造する方法。 - 前記肉源は魚である、請求項1に記載の方法。
- 前記硬化させる工程と前記第1コールドスモーク工程との間に、前記肉源を乾燥させる工程を有する、請求項1に記載の方法。
- 前記第1コールドスモーク工程と前記冷却する工程との間に、前記肉源を乾燥させる工程を有する、請求項1に記載の方法。
- 前記マリネする工程と前記第2コールドスモーク工程との間に、前記肉ポーションを乾燥させる工程を有する、請求項1に記載の方法。
- 前記第2コールドスモーク工程の後に前記肉ポーションを乾燥させる工程を有する、請求項1に記載の方法。
- 前記冷却する工程を、約1℃から約5℃の温度で行う、請求項1に記載の方法。
- 前記マリネ液が生きた培養菌を含む、請求項1に記載の方法。
- 前記生きた培養菌がニホンコウジカビ(麹)を含む、請求項8に記載の方法。
- 前記マリネ液は、シーズニング剤、抗酸化剤、澱粉含有穀粉、典型的な砂糖、転化糖及び乳化剤の少なくとも1つを含む、請求項1に記載の方法。
- 肉源の外皮表面及び露出筋肉表面の少なくとも一方に硬化剤をつける工程と、
前記硬化剤を用いて前記肉源を硬化させる工程と、
第1コールドスモーク工程で前記肉源をコールドスモークする工程と、
前記肉源を冷却する工程と、
前記肉源から前記外皮表面を除去する工程と、
前記肉源を肉ポーションにスライスする又は切り分ける工程と、
前記肉ポーションを、生きた培養菌を含むマリネ液中でマリネする工程と、
第2コールドスモーク工程で前記肉ポーションをコールドスモークする工程と、を順に有し、
前記第1コールドスモーク工程及び第2コールドスモーク工程を約16℃から約38℃の温度で行う、
風味付けされたジャーキー製品を製造する方法。 - 前記硬化させる工程と前記第1コールドスモーク工程との間に、前記肉源を乾燥させる工程を有する、請求項11に記載の方法。
- 前記第1コールドスモーク工程と前記冷却する工程との間に、前記肉源を乾燥させる工程を有する、請求項11に記載の方法。
- 前記マリネする工程と前記第2コールドスモーク工程との間に、前記肉ポーションを乾燥させる工程を有する、請求項11に記載の方法。
- 前記第2コールドスモーク工程の後に前記肉ポーションを乾燥させる工程を有する、請求項11に記載の方法。
- 前記生きた培養菌がニホンコウジカビ(麹)である、請求項11に記載の方法。
- 前記マリネする工程を、約20℃から約32℃の温度で行う、請求項11に記載の方法。
- 肉源の外皮表面及び露出筋肉表面の少なくとも一方に硬化剤をつける工程と、
前記硬化剤を用いて前記肉源を硬化させる工程と、
第1コールドスモーク工程で前記肉源をコールドスモークする工程と、
前記肉源を乾燥させる工程と、
前記肉源を冷却する工程と、
前記肉源から前記外皮表面を除去する工程と、
前記肉源を肉ポーションにスライスする又は切り分ける工程と、
前記肉ポーションを、生きた培養菌を含むマリネ液中でマリネする工程と、
第2コールドスモーク工程で前記肉ポーションをコールドスモークする工程と、
前記肉ポーションを乾燥させる工程と、を順に有し、
前記第1コールドスモーク工程及び第2コールドスモーク工程を約16℃から約38℃の温度で行う、
風味付けされたジャーキー製品を製造する方法。
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US201762611256P | 2017-12-28 | 2017-12-28 | |
US62/611,256 | 2017-12-28 | ||
PCT/US2018/025214 WO2019133038A1 (en) | 2017-12-28 | 2018-03-29 | Cold smoked meat product and method of making same |
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US20210251262A1 (en) * | 2018-06-15 | 2021-08-19 | Texas Tech University System | High-Moisture, All-Natural, Shelf-Stable Food Product |
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JP2009273403A (ja) | 2008-05-14 | 2009-11-26 | Prima Meat Packers Ltd | スモーク魚介類の製造方法 |
TW201613490A (en) | 2014-10-03 | 2016-04-16 | Yen & Friends Entpr Co Ltd | Aging method of meat |
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US4239785A (en) | 1978-11-15 | 1980-12-16 | Roth Eldon N | Method for making jerky |
JPS59143544A (ja) * | 1983-02-02 | 1984-08-17 | Marutomo Kk | 赤身魚肉製品 |
US4868002A (en) | 1987-03-10 | 1989-09-19 | Nabisco Brands, Inc. | Process for preparing a meat jerky product |
US5290584A (en) | 1991-09-17 | 1994-03-01 | New Mexico State University Technology Transfer Corp. | Method of preparing a snack food jerky product |
US5731029A (en) | 1995-07-26 | 1998-03-24 | Nabisco Technology Company | Method for making jerky products |
CN1318321A (zh) | 2001-05-17 | 2001-10-24 | 陈祥波 | 荷包肉的制作方法 |
JP2006061096A (ja) | 2004-08-27 | 2006-03-09 | Yamasa Wakiguchi Suisan:Kk | 生ハム様クロカワカジキ加工食品およびその製造法 |
US20120015074A1 (en) | 2010-07-16 | 2012-01-19 | Andrew Draganski | Dried meat snack and process of preparation thereof |
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DK2742809T3 (en) | 2012-12-13 | 2016-12-12 | Sea Delight Europe Sl | Method and device for cold smoking of meat or seafood |
CN106490514A (zh) | 2016-09-29 | 2017-03-15 | 南宁海世界生物科技有限公司 | 淡水鱼的加工方法 |
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JP2009273403A (ja) | 2008-05-14 | 2009-11-26 | Prima Meat Packers Ltd | スモーク魚介類の製造方法 |
TW201613490A (en) | 2014-10-03 | 2016-04-16 | Yen & Friends Entpr Co Ltd | Aging method of meat |
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US11540540B2 (en) | 2023-01-03 |
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