JPS6349987B2 - - Google Patents
Info
- Publication number
- JPS6349987B2 JPS6349987B2 JP60117200A JP11720085A JPS6349987B2 JP S6349987 B2 JPS6349987 B2 JP S6349987B2 JP 60117200 A JP60117200 A JP 60117200A JP 11720085 A JP11720085 A JP 11720085A JP S6349987 B2 JPS6349987 B2 JP S6349987B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- lactobacillus
- genus
- bacteria
- starter culture
- 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.)
- Expired
Links
- 235000013622 meat product Nutrition 0.000 claims description 23
- 239000007858 starting material Substances 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 241000192041 Micrococcus Species 0.000 claims description 9
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 241000191940 Staphylococcus Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 241000191978 Staphylococcus simulans Species 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 229940037648 staphylococcus simulans Drugs 0.000 claims description 3
- 235000013580 sausages Nutrition 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 6
- 230000005070 ripening Effects 0.000 description 6
- 238000001035 drying Methods 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000191953 Kocuria varians Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 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 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000191938 Micrococcus luteus Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000021 stimulant Substances 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60117200A JPS61274663A (ja) | 1985-05-30 | 1985-05-30 | 肉製品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60117200A JPS61274663A (ja) | 1985-05-30 | 1985-05-30 | 肉製品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61274663A JPS61274663A (ja) | 1986-12-04 |
| JPS6349987B2 true JPS6349987B2 (de) | 1988-10-06 |
Family
ID=14705867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60117200A Granted JPS61274663A (ja) | 1985-05-30 | 1985-05-30 | 肉製品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61274663A (de) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ515881A (en) * | 2001-12-03 | 2004-09-24 | New Zealand Dairy Board | Cheese flavour ingredient and method of its production |
| GR1004870B (el) * | 2003-10-17 | 2005-04-26 | Μεθοδος παρασκευης προιοντων κρεατος ωριμανσης η μερικης ωριμανσης με μερικη υποκατασταση του ζωικου λιπους και αμεση ενσωματωση ελαιολαδου | |
| CN103710279B (zh) * | 2013-10-18 | 2015-07-15 | 中国农业大学 | 一种肉用模仿葡萄球菌l-rg18发酵培养基及其高密度培养方法 |
| CN111616311A (zh) * | 2020-05-13 | 2020-09-04 | 中国肉类食品综合研究中心 | 一种菌酶协同发酵制备酸肉的方法 |
| KR102405807B1 (ko) * | 2020-06-24 | 2022-06-08 | 안지선 | 유산균을 이용한 발효 가공육의 제조 방법 |
-
1985
- 1985-05-30 JP JP60117200A patent/JPS61274663A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61274663A (ja) | 1986-12-04 |
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