WO2016158527A1 - 即席食肉加工品及びその製造方法 - Google Patents

即席食肉加工品及びその製造方法 Download PDF

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Publication number
WO2016158527A1
WO2016158527A1 PCT/JP2016/058840 JP2016058840W WO2016158527A1 WO 2016158527 A1 WO2016158527 A1 WO 2016158527A1 JP 2016058840 W JP2016058840 W JP 2016058840W WO 2016158527 A1 WO2016158527 A1 WO 2016158527A1
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WIPO (PCT)
Prior art keywords
meat
instant
product
processed
mass
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.)
Ceased
Application number
PCT/JP2016/058840
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English (en)
French (fr)
Japanese (ja)
Inventor
嘉昭 永山
透 小野澤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sanyo Foods Co Ltd
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Sanyo Foods Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=57006138&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2016158527(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority to US15/556,521 priority Critical patent/US10638767B2/en
Priority to RU2017133850A priority patent/RU2670878C9/ru
Priority to CA2977927A priority patent/CA2977927C/en
Priority to EP16772409.5A priority patent/EP3278671B1/en
Priority to JP2016543259A priority patent/JP6073534B1/ja
Application filed by Sanyo Foods Co Ltd filed Critical Sanyo Foods Co Ltd
Priority to KR1020177022086A priority patent/KR102010514B1/ko
Priority to CN201680015669.5A priority patent/CN107404887A/zh
Priority to BR112017018499-0A priority patent/BR112017018499B1/pt
Priority to HK18105388.9A priority patent/HK1245585A1/zh
Publication of WO2016158527A1 publication Critical patent/WO2016158527A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/55—Rehydration or dissolving of foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodesiccation or lyophilisation; Apparatus 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Definitions

  • JP-A-6-319488 discloses a dried fish and meat product and a method for producing the product.
  • the invention according to this publication discloses a technique for improving the hot water reversion of dried fish and meat products by using heat-coagulating ⁇ -1,3-glucan, sugars and processed starch.
  • main raw materials for instant processed meat examples include livestock meat (for example, beef, pork, chicken, etc.) and fish meat (eg, walleye pollack, oyster dairy, food, etc.).
  • auxiliary ingredients for processed instant meat products include vegetables such as soybean protein, egg white, starch, bread crumbs, onions, and seasonings (salt, sugar, soy sauce, spices, etc.).
  • the present invention provides a processed instant meat product after drying by adding pregelatinized starch having a water-absorbing action to the instant processed meat product and greatly increasing the amount of water that can be added to the raw material by the addition of pregelatinized starch.
  • pregelatinized starch having a water-absorbing action
  • the present invention provides a processed instant meat product after drying by adding pregelatinized starch having a water-absorbing action to the instant processed meat product and greatly increasing the amount of water that can be added to the raw material by the addition of pregelatinized starch.
  • Example 8 As the pregelatinized starch, except that the esterified cross-linked pregelatinized tapioca starch (parsley PAC, manufactured by Matsutani Chemical Industry Co., Ltd.) was used, and the amount of water added was 28% by mass of the total amount of the dice meat raw material, Dried dice meat was produced by the method of (Comparative Example 1 and Examples 1 to 3).
  • Example 8 The dice meat sample of Example 8 which had been tempered in hot water for 3 minutes by the above method was eaten, and the hot water reversibility was evaluated. The results are shown in Table 5.
  • Dice meat raw material ((44.1 g minced pork (red meat 1: fat 2)), soy protein after rehydration (New Fujinic 40, manufactured by Fuji Oil Co., Ltd.) 19.6 g (7.8 g before reconstitution), water Soy protein after reconstitution (Apex 1000, manufactured by Fuji Oil Co., Ltd.) 17.6 g (3.9 g before reconstitution with water), 2.7 g bread crumbs, 4.0 g onion paste, egg white (Sankira La SA, Taiyo Kagaku Co., Ltd.) 3.0 g and seasoning (salt, sugar, etc., 9.0 g)) were kneaded and filled into a tray with a thickness of 10 mm. The tray was held in a steamer at 100 ° C.
  • the kneaded material filled in the tray was frozen and cut into a 10 mm ⁇ 10 mm ⁇ 10 mm die shape with a knife.
  • the frozen dice meat was dried at 140 ° C. with palm oil at atmospheric pressure. This fried dried product was deoiled by centrifuging at 300 rpm for 3 minutes using a household vegetable drainer (diameter 20 cm) to obtain a dried dice meat having a final water content of about 2% by mass.
  • Comparative Example 10 The addition of 5% by mass (ie, 5 g) of the total amount of the dice meat raw material, and the total of the dice meat raw material, insoluble dietary fiber (Fiber Soy SA, manufactured by US Solai Co., Ltd.) having water-absorbing action similar to the pregelatinized starch Dried meat was prepared by the method of Comparative Example 6 except that 30% by mass of water was added. The insoluble dietary fiber was added and hydrated when the dice meat raw material was kneaded. This normal pressure fried dried dice meat sample had a porous internal structure as in the case where pregelatinized starch was added.
  • insoluble dietary fiber Fiber Soy SA, manufactured by US Solai Co., Ltd.
  • pregelatinized starch was added in an amount of 5% by mass of the total amount of instant processed meat products other than pregelatinized starch and water.
  • 5 g of pregelatinized starch, 100 g of instant processed meat processed material (total of 105 g), and added water became about 50 g of instant processed meat by frying and centrifugal deoiling. Therefore, the pregelatinized starch contained in the raw processed meat product after frying was about 10.0% by mass per mass of the instant processed meat product after frying.
  • Comparative Example 12 Dry dice fish meat was obtained under the same conditions as in Comparative Example 11 except that 20% by mass of water of the total amount of the dice fish raw material was added during the kneading of the dice fish raw material of Comparative Example 11.
  • Example 18 At the time of kneading the dice fish raw material of Comparative Example 11, 20% by mass of water of the total amount of the dice fish raw material and 5% by mass of the total amount of the dice fish raw material (that is, 5 g) of pregelatinized starch (pregelatinized tapioca starch: Matsunoline M22) The dried dice fish meat was obtained on the same conditions as the comparative example 11 except having added Matsutani Chemical Industry Co., Ltd.).
  • Example 19 At the time of kneading the dice fish raw material of Comparative Example 11, water of 40% by mass of the total amount of the dice fish raw material and 5% by mass of the total amount of the dice fish raw material (that is, 5 g) of pregelatinized starch (pregelatinized tapioca starch: Matsunoline M22) The dried dice fish meat was obtained on the same conditions as the comparative example 11 except having added Matsutani Chemical Industry Co., Ltd.).
  • Comparative Examples 11 to 12 and Examples 18 to 19 were subjected to measurement of moisture content, measurement of rupture stress by a piercing test, measurement of fat and oil content, and evaluation of hot water return.
  • the water content was measured by the above method.
  • the breaking stress by the piercing test was measured by subjecting the sample that had been reconstituted in hot water for 3 minutes by the above method to a piercing test using a rheometer.
  • the fat content was measured according to the Soxhlet extraction method by the same method as described in (Comparative Examples 3 to 5 and Examples 5 to 7).
  • the hot water return property was evaluated by eating a sample that had been reheated in hot water for 3 minutes by the above method. The results are shown in Table 9.
  • pregelatinized starch was added in an amount of 5% by mass of the total amount of instant processed meat products other than pregelatinized starch and water.
  • 5 g of pregelatinized starch, 100 g of instant processed meat raw material (total of 105 g) and added water were 38.5 g in Example 18 and 37.9 g in Example 19 by fly drying and centrifugal deoiling. It became a processed meat product. Therefore, pregelatinized starch contained in the raw processed meat product after frying was 13.0% by mass in Example 18 and 13.2% in Example 19 per mass of the instant processed meat product after frying. .

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
PCT/JP2016/058840 2015-03-30 2016-03-18 即席食肉加工品及びその製造方法 Ceased WO2016158527A1 (ja)

Priority Applications (9)

Application Number Priority Date Filing Date Title
HK18105388.9A HK1245585A1 (zh) 2015-03-30 2016-03-18 速食肉食加工品及其制造方法
RU2017133850A RU2670878C9 (ru) 2015-03-30 2016-03-18 Обработанный мясной продукт быстрого приготовления и способ его получения
CA2977927A CA2977927C (en) 2015-03-30 2016-03-18 Instant processed meat product and method for producing same
EP16772409.5A EP3278671B1 (en) 2015-03-30 2016-03-18 Method for producing instant meat product
JP2016543259A JP6073534B1 (ja) 2015-03-30 2016-03-18 即席食肉加工品及びその製造方法
US15/556,521 US10638767B2 (en) 2015-03-30 2016-03-18 Instant processed meat product and method for producing same
KR1020177022086A KR102010514B1 (ko) 2015-03-30 2016-03-18 즉석 식육 가공품 및 그 제조 방법
CN201680015669.5A CN107404887A (zh) 2015-03-30 2016-03-18 速食肉食加工品及其制造方法
BR112017018499-0A BR112017018499B1 (pt) 2015-03-30 2016-03-18 Produto de carne processada instantâneo, seu método de produção e alimento instantâneo

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015070361 2015-03-30
JP2015-070361 2015-03-30

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WO2016158527A1 true WO2016158527A1 (ja) 2016-10-06

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US (1) US10638767B2 (enExample)
EP (1) EP3278671B1 (enExample)
JP (2) JP6073534B1 (enExample)
KR (1) KR102010514B1 (enExample)
CN (1) CN107404887A (enExample)
BR (1) BR112017018499B1 (enExample)
CA (1) CA2977927C (enExample)
HK (1) HK1245585A1 (enExample)
RU (1) RU2670878C9 (enExample)
TW (1) TWI661778B (enExample)
WO (1) WO2016158527A1 (enExample)

Cited By (2)

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WO2022080119A1 (ja) * 2020-10-15 2022-04-21 日清食品ホールディングス株式会社 乾燥水産練り製品及びその製造方法
RU2830099C1 (ru) * 2023-08-30 2024-11-12 Игорь Александрович Митянин Способ приготовления полуфабриката пищевого продукта в виде смеси для формованных блюд быстрого приготовления

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CN106722334A (zh) * 2016-11-29 2017-05-31 广西大学 一种牛肉干的制备方法
KR102273082B1 (ko) * 2021-01-15 2021-07-06 씨제이제일제당 (주) 냉동 블록의 제조 방법, 냉동 블록, 및 냉동 식품
KR102808687B1 (ko) 2023-12-07 2025-05-14 주식회사 선진 육류 및 스프육수를 포함하는 가열조리용 즉석식품 및 이의 제조방법
US12389927B1 (en) * 2024-07-17 2025-08-19 Huangshan University Production method for high-quality room-temperature cooked stinky mandarin fish

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WO2022080119A1 (ja) * 2020-10-15 2022-04-21 日清食品ホールディングス株式会社 乾燥水産練り製品及びその製造方法
JP7628412B2 (ja) 2020-10-15 2025-02-10 日清食品ホールディングス株式会社 乾燥水産練り製品及びその製造方法
RU2830099C1 (ru) * 2023-08-30 2024-11-12 Игорь Александрович Митянин Способ приготовления полуфабриката пищевого продукта в виде смеси для формованных блюд быстрого приготовления

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RU2670878C1 (ru) 2018-10-25
BR112017018499A2 (pt) 2018-04-17
US10638767B2 (en) 2020-05-05
KR20170103898A (ko) 2017-09-13
EP3278671A1 (en) 2018-02-07
EP3278671B1 (en) 2025-02-12
CA2977927A1 (en) 2016-10-06
KR102010514B1 (ko) 2019-08-13
TW201639472A (zh) 2016-11-16
JP2016189792A (ja) 2016-11-10
US20180049445A1 (en) 2018-02-22
JP6073534B1 (ja) 2017-02-01
EP3278671A4 (en) 2018-12-05
RU2670878C9 (ru) 2018-12-11
CA2977927C (en) 2019-09-10
JPWO2016158527A1 (ja) 2017-04-27
JP6735631B2 (ja) 2020-08-05
HK1245585A1 (zh) 2018-08-31
TWI661778B (zh) 2019-06-11
BR112017018499B1 (pt) 2022-04-26

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