WO2019230648A1 - 食肉保存用フィルム - Google Patents
食肉保存用フィルム Download PDFInfo
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- WO2019230648A1 WO2019230648A1 PCT/JP2019/020890 JP2019020890W WO2019230648A1 WO 2019230648 A1 WO2019230648 A1 WO 2019230648A1 JP 2019020890 W JP2019020890 W JP 2019020890W WO 2019230648 A1 WO2019230648 A1 WO 2019230648A1
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
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- 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
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- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
- C01B3/00—Hydrogen; Gaseous mixtures containing hydrogen; Separation of hydrogen from mixtures containing it; Purification of hydrogen
- C01B3/02—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen
- C01B3/06—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen by reaction of inorganic compounds containing electro-positively bound hydrogen, e.g. water, acids, bases, ammonia, with inorganic reducing agents
- C01B3/065—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen by reaction of inorganic compounds containing electro-positively bound hydrogen, e.g. water, acids, bases, ammonia, with inorganic reducing agents from a hydride
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- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
- C01B3/00—Hydrogen; Gaseous mixtures containing hydrogen; Separation of hydrogen from mixtures containing it; Purification of hydrogen
- C01B3/02—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen
- C01B3/06—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen by reaction of inorganic compounds containing electro-positively bound hydrogen, e.g. water, acids, bases, ammonia, with inorganic reducing agents
- C01B3/08—Production of hydrogen or of gaseous mixtures containing a substantial proportion of hydrogen by reaction of inorganic compounds containing electro-positively bound hydrogen, e.g. water, acids, bases, ammonia, with inorganic reducing agents with metals
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/10—Metal compounds
- C08K3/12—Hydrides
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2323/04—Homopolymers or copolymers of ethene
- C08J2323/06—Polyethene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
- C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
- C08J2323/10—Homopolymers or copolymers of propene
- C08J2323/12—Polypropene
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K2201/00—Specific properties of additives
- C08K2201/002—Physical properties
- C08K2201/003—Additives being defined by their diameter
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E60/00—Enabling technologies; Technologies with a potential or indirect contribution to GHG emissions mitigation
- Y02E60/30—Hydrogen technology
- Y02E60/36—Hydrogen production from non-carbon containing sources, e.g. by water electrolysis
Definitions
- the present invention relates to a film used for storing meat.
- the present invention also relates to a film used for aging meat.
- Meat such as beef, pork and chicken is required after being processed into a predetermined size and then packaged in a film or sheet (hereinafter collectively referred to as “film”) for the purpose of preventing contamination. After being transported, stored, etc., it is delivered to the consumer.
- film a film or sheet
- the color of meat is based on the color mainly composed of myoglobin contained in the meat.
- the reduced myoglobin in the meat is oxidized and changed to oxymyoglobin to give a bright red color, and further oxidized to produce brown metmyoglobin.
- an antioxidant such as synthetic ascorbic acid is generally used in addition to a color former such as nitrite.
- nitrite may produce nitrosamines that are feared to have carcinogenic physiological activity.
- Synthetic ascorbic acid may cause diarrhea and the like when taken in large quantities.
- Patent Document 1 for preventing change in the color tone of meat using transglutaminase that is safe for the human body has been proposed.
- Examples of such meat ripening methods include: a) wet aging in which vacuum-packed block meat is left in a refrigerator for 2 weeks to 1 month; b) block meat in a dry refrigerator for 2 weeks to 2 months.
- the dry aging etc. which are hung are known, and ripening is carried out by one or a combination of two or more of these.
- Patent Document 3 a method for producing aged meat comprising a step of wrapping a meat aging cloth having specific microorganisms around the meat has been proposed.
- transglutaminase is added to meat, but transglutaminase is difficult to handle because it is an enzyme, and it is deactivated during transportation, storage, processing, etc. before use. There is a risk of it.
- unevenness occurs in the process of adding transglutaminase at the time of use, it is difficult to prevent, for example, a change in color tone of the whole meat surface uniformly.
- a main object of the present invention is to provide a film for storing meat that is relatively easy to handle and can ripen meat more safely and effectively. Furthermore, this invention also aims at providing the film for meat preservation
- the present invention relates to the following meat storage film.
- a film for storing meat (1) including a hydrogen generating layer containing hydrogen generating particles that can react with water to generate molecular hydrogen; (2) The film is used in a state where the hydrogen generation layer is in direct contact with the meat surface.
- a meat storage film characterized by the above. 2.
- the meat storage film according to Item 1 wherein the hydrogen generation layer has a structure in which the hydrogen generation particles are dispersed in a matrix containing a polymer material.
- Item 2 The meat preservation film according to Item 1, wherein at least the surface of the hydrogen generating particles protruding outward from the surface of the hydrogen generating layer is covered with a coating layer containing a coating resin. 4).
- the polymer material is at least one of polyethylene, polypropylene, styrene resin, vinyl chloride resin, polyethylene terephthalate, polyamide resin, urethane resin, fluororesin, modified fluororesin, epoxy resin, starch, cellulose, nylon, polyethylene glycol, and polyethylene oxide.
- the hydrogen generating particles include magnesium hydride, calcium hydride, barium hydride, beryllium hydride, strontium hydride, lithium hydride, sodium hydride, sodium borohydride, lithium sodium hydride, silicon hydride, magnesium, Item 2.
- the meat preservation film according to Item 1 which is at least one of aluminum, a magnesium alloy, and an aluminum alloy. 6).
- Item 2 The meat preservation film according to Item 1, wherein the hydrogen-generating particles have a volume average particle diameter of 1 to 100 ⁇ m. 7). Item 2. The meat preservation film according to Item 1, which is used for aging meat. 8). Item 2. The meat preservation film according to Item 1, which is used for maintaining freshness of meat. 9. A method for producing aged meat, (1) A step of sticking the meat preservation film according to item 1 to meat so that the hydrogen generation layer is in a state of being in direct contact with the meat surface, (2) A method for producing aged meat comprising a step of obtaining aged meat by aging the meat with the film attached thereto at a temperature of 5 ° C. or less. 10. Item 10. The method according to Item 9, wherein at least the step (2) is performed in an atmosphere in which outside air is blocked.
- the present invention it is possible to provide a meat storage film that is relatively easy to handle and can ripen meat more safely and effectively. And in this invention, the film for meat preservation
- the hydrogen generating particles supply molecular hydrogen to the meat, the oxidation of the fatty acids in the meat is suppressed by the antioxidant action of the molecular hydrogen, and the protein in the meat is decomposed into amino acids. This reaction can be protected from external obstruction factors.
- the film of the present invention can supply molecular hydrogen into the meat by reacting with water, it inhibits the deterioration of the meat quality by inhibiting the oxidation of fatty acids in the meat, the decomposition of amino acids, etc. Ripening of can be promoted.
- freshness retention refers to suppressing (delaying) at least one of deterioration of color tone (browning) and oxidation of fat. Therefore, for example, deterioration over time (particularly browning) of a pigment component contained in meat can be effectively suppressed. That is, the fresh color tone (especially red) of meat can also be effectively maintained by sticking the film of the present invention to the meat surface regardless of the presence or absence of aging. Moreover, for example, since the oxidation of fat contained in meat can be delayed, the flavor and the like inherent in fresh meat can be maintained for a longer time.
- the film of the present invention reacts with water to supply molecular hydrogen into the meat, thereby reducing hydroxy radicals in the meat and protecting the reaction of the proteolytic enzyme.
- hydrogen peroxide is generated in cells during energy metabolism, and superoxide (O 2 . ⁇ ) or iron ions act on the above-mentioned hydrogen peroxide in a oxidoreductase complex such as mitochondria. OH or ONOO-) is generated.
- Hydrogen peroxide also exhibits an oxidative effect, but it is known that it has a very strong oxidizing power, especially while the lifetime of hydroxy radicals is short, and causes oxidation of proteins, lipids, nucleic acids, etc. in vivo (basic Aging research "Protein modification and aging of proteins" 35 (3); 17-22.2011). In vivo, it is common to suppress such oxidation with an antioxidant such as vitamin C.
- molecular hydrogen is known to reduce hydroxy radicals (Ohsawa et al. Nat Med 2007).
- the meat preservation film of the present invention suppresses enzyme deactivation and protects the reaction of proteolytic enzymes by reducing such hydrogen peroxide or hydroxy radicals in order to supply molecular hydrogen into the meat. Therefore, aging of meat can be promoted.
- the polymer or decomposition product produced by these reactions includes aldehydes and ketones that adversely affect the human body.
- oxidation of fatty acids in meat is synonymous with deterioration of meat quality.
- the meat storage film of the present invention can supply molecular hydrogen to the meat. It has been frequently reported that molecular hydrogen exhibits an antioxidant action, and can also prevent the fatty acid oxidation reaction as described above. For example, molecular hydrogen can reduce peroxides back to fatty acids or fatty acid radicals as a substitute for vitamin E, or molecular hydrogen can regenerate vitamin E as a substitute for vitamin C, resulting in the reduction of peroxides. It is thought that it will return to fatty acids or fatty acid radicals. Therefore, the film for meat preservation of the present invention can suppress deterioration of fatty acids (oils and fats) of meat by reacting with water and supplying molecular hydrogen into the meat. As a result, according to the present invention, it is possible to maintain the freshness of fat, and thus contribute to maintaining the flavor of meat. For example, the acid value can be maintained at 0.35 or less even after aging as in the examples described later.
- glutamic acid which is an umami component, becomes 2-iminoglutaric acid (+ NADH and H + ) by the enzyme glutamic acid dehydrogenase (GDH) present in meat and in the cells of microorganisms and the coenzyme nicotinamide adenine dinucleotide (NAD +).
- GDH glutamic acid dehydrogenase
- NAD + coenzyme nicotinamide adenine dinucleotide
- 2-oxoglutaric acid and NH 4 + are generated by a dehydration reaction. These are also called oxidative deaminations, that is, processes in which glutamic acid is decomposed to ammonia.
- molecular hydrogen having an antioxidative action is supplied to the meat, so that the reaction by the coenzyme nicotinamide adenine dinucleotide is inhibited. That is, further degradation of amino acids by molecular hydrogen can be suppressed.
- methionine one of the amino acids contained in meat, becomes a methanethiol (methyl mercaptan) through a reaction by oxidative deamination by natural bacteria and produces a malodour like egg rot. It has been. In particular, methionine is said to be easily oxidized among amino acids.
- molecular hydrogen having an antioxidative action is supplied to the meat, so that the reaction involving oxidation is suppressed and the production of methanethiol is inhibited. That is, further degradation of amino acids by molecular hydrogen can be suppressed.
- FIG. 4 (a) is Example 1
- FIG. 4 (b) is Example 2
- FIG. 4 (c) is Example 3
- FIG. 4 (d) is Example 4
- FIG. 4 (e) is Comparative Example 1
- 4 (f) shows Comparative Example 2
- FIG. 4 (g) shows Comparative Example 3
- FIG. 4 (h) shows Comparative Example 4,
- FIG. 4 (i) shows Comparative Example 5, respectively.
- the film for preservation of meat of the present invention (the film of the present invention) is a film for storing meat, (1) including a hydrogen generating layer containing hydrogen generating particles that can react with water to generate molecular hydrogen; (2) The film is used in a state where the hydrogen generation layer is in direct contact with the meat surface. It is characterized by that.
- the film of the present invention includes a hydrogen generation layer as described above, and is characterized in that the hydrogen generation layer is used in direct contact with meat. Thereby, for example, water supplied from the meat reacts with the hydrogen generating particles in the hydrogen generating layer to generate hydrogen, thereby contributing to aging of the meat.
- the configuration includes a hydrogen generation layer, the layer configuration, material, and the like are not particularly limited.
- the film in the present invention is not limited to a film having a thickness of less than 250 ⁇ m according to JIS, and includes a sheet having a thickness of 250 ⁇ m or more.
- the film of the present invention in addition to a film composed of a single layer of a hydrogen generation layer, for example, a group including at least one of metal foil, metal vapor deposition film, polymer material film (resin film, etc.), paper, cloth, and nonwoven fabric.
- a film containing hydrogen generating particles inside and / or on the surface of the material film can be employed.
- the hydrogen generating particles are included on the surface of the base film
- a coating liquid containing hydrogen generating particles for example, hydrogen generating particles
- the above structure can be formed by a method of applying a dispersion liquid or the like dispersed in a solvent to the surface of the base film. Thereby, a laminate of “base film / hydrogen generation layer” can be obtained.
- the hydrogen generating particles are contained in the base film
- b) a solution of the polymer material and hydrogen generation The above structure can be obtained by a method of forming a liquid mixture containing particles into a film.
- a hydrogen generation layer single layer in which hydrogen generation particles are dispersed in a matrix containing a polymer material can be formed.
- FIG. 1 and FIG. 5 show image views of a cross-sectional structure according to an example of such an embodiment of the film of the present invention in FIG.
- a structure in which hydrogen generation particles 30 are dispersed in a matrix 10 containing a polymer material This film has a structure in which the surface of one hydrogen generating particle 30 is covered with a coating layer 20 containing a coating resin.
- a structure as shown in FIG. 2, a structure (so-called compound form) in which a plurality of hydrogen generating particles 30 are included in a coating layer 20 containing a coating resin is taken, and in that state, It may be contained.
- the coating layer may contain other resin (for example, a polymer material constituting the matrix 10) or the like as long as the effects of the present invention are not hindered.
- the film of the present invention preferably, at least the surface of hydrogen generating particles protruding outward from the film (hydrogen generating layer) surface is covered with a coating layer containing a coating resin.
- FIG. 3 the schematic diagram of the cross-sectional structure of the hydrogen generating particle which protruded from this invention film surface is shown.
- the hydrogen generating particles 30 protrude from the film (hydrogen generating layer) surface 10 a (particularly, the broken line portion in FIG. 3), and at least the protruding portion is covered with the coating layer 20.
- the hydrogen generating particles 30 covered with the coating layer 20 are dispersed in the matrix 10.
- the hydrogen generating particles protruding from the surface of the film of the present invention need only be covered with the coating layer.
- the surface of the hydrogen generating particles completely embedded in the film of the present invention is not necessarily covered with the coating layer. It is not necessary.
- the hydrogen generation particles 30 that are completely buried may be dispersed while being in direct contact with the matrix 10.
- the coating layer 20 may contain the component which comprises a matrix (for example, polymeric material for matrices), unless the effect of this invention is disturbed.
- FIG. 5 shows a form in which the hydrogen generating particles are not covered with the coating layer.
- the film 1 in FIG. 5 is in a state where the hydrogen generating particles 30 not covered with the coating layer are dispersed in the matrix 10. That is, the hydrogen generating particles 30 are dispersed while being in direct contact with the matrix 10.
- the hydrogen generating particles may protrude from the film surface of the present invention as shown in FIG. 1, or may not protrude as shown in FIG. As shown in FIG. 5, when the hydrogen generating particles are not covered with the coating layer, more rapid hydrogen supply performance and the like can be obtained.
- a film composed of a single layer of a hydrogen generation layer can be used as the film of the present invention, and includes a hydrogen generation layer and other layers, and A laminated film in which the hydrogen generation layer is disposed as the outermost surface layer can also be employed as the film of the present invention.
- the film of the present invention has a hydrogen generation layer containing hydrogen generation particles.
- the hydrogen generation layer may be a single layer or two or more layers.
- the thickness of the hydrogen generating layer can be set as appropriate according to the type of meat to be applied, etc. Especially when it is in the range of 10 to 150 ⁇ m, it is not only suitable for wrapping on meat, but also efficient without excess or deficiency on meat. Can be supplied with molecular hydrogen.
- the hydrogen generating particles contained in the hydrogen generating layer generate hydrogen (hydrogen gas) by reacting with water
- the water supply source is not particularly limited.
- it may be moisture exuded from meat or moisture on the meat surface.
- it may be moisture in the atmosphere or moisture held in the film.
- the moisture is in the meat and / or on the surface of the meat.
- the water source reacts with the hydrogen generating particles to generate molecular hydrogen, the water content of the meat is excessive and excessive mold is generated compared to the case where water is added separately from the water derived from the meat. Can be prevented from occurring.
- the hydrogen generating particles are not limited as long as they generate hydrogen (hydrogen gas) by reacting with water.
- hydrogenated compounds such as lithium hydride, sodium hydride, sodium borohydride, lithium sodium hydride, silicon hydride, and the like, simple metals such as magnesium and aluminum, or alloys containing them. These can be used alone or in combination of two or more.
- the size of the hydrogen generating particles is not particularly limited, but for example, the volume average particle diameter is preferably 1 to 100 ⁇ m.
- the volume average particle diameter is less than 1 ⁇ m, the hydrogen generating particles tend to aggregate and the dispersibility in the matrix may decrease. On the other hand, if it exceeds 100 ⁇ m, the hydrogen generating particles become heavy, so that the dispersibility in the matrix may be lowered.
- the volume average particle diameter of the hydrogen generating particles is a value obtained by calculating the average particle diameter D50 (50% particle diameter) from the result of the volume cumulative particle size distribution of the hydrogen generating particle group (powder) measured by the laser diffraction method. It is.
- the content of the hydrogen generating particles in the hydrogen generating layer is not particularly limited, and can be appropriately set according to the type of hydrogen generating particles to be used, the desired amount of hydrogen generating, the type of meat to be used, and the like. For example, it can be set within the range of about 0.1 to 10% by weight (particularly 0.5 to 5% by weight), but is not limited thereto.
- Covering layer In the film of the present invention, it is desirable that at least the surface of the hydrogen generating particles protruding outward from the surface of the hydrogen generating layer is covered with a covering layer containing a coating resin. As illustrated in FIG. 3, the surface of the hydrogen generating particles protruding from the surface of the hydrogen generating layer is covered with a coating layer containing a coating resin, so that the hydrogen generating particles can be fixed without being exposed.
- the ratio of the coating resin in the coating layer is not particularly limited, and can be appropriately set within a range of, for example, about 80 to 100% by weight (particularly 90 to 100% by weight) in the coating layer.
- the thickness of the coating layer is not particularly limited, but it is usually preferable to set appropriately within the range of about 1 nm to 50 ⁇ m. By making it within the above range, it is possible to secure a sufficient amount of hydrogen generation while fixing the hydrogen generating particles more reliably.
- the type of the coating resin is not particularly limited, but at least one of a polyolefin resin and a polyamide resin can be suitably used.
- a polyolefin resin for example, polyethylene, polypropylene, or the like can be suitably employed.
- the ratio of the hydrogen generating particles to the coating layer is not limited, and can be appropriately set according to, for example, the type of hydrogen generating particles used, the type of coating resin, and the like.
- the amount of hydrogen generating particles may be about 1 to 100 parts by weight (particularly 2 to 50 parts by weight) with respect to 100 parts by weight of the coating layer, but is not limited thereto.
- the matrix matrix preferably comprises a polymeric material.
- the ratio of the polymer material in the matrix is not particularly limited, and can be appropriately set within a range of, for example, about 80 to 100% by weight (particularly 90 to 100% by weight) in the matrix.
- the polymer material is not particularly limited as long as it has the above function.
- the polymer material may be a solid (for example, a film) or a fluid property.
- examples of the polymer material include polyolefin resins such as polyethylene and polypropylene, polyester resins such as styrene resin, vinyl chloride resin, and polyethylene terephthalate, polyamide resins (such as nylon), polyethylene glycol, starch, cellulose, Polyethylene oxide or the like can be suitably used. These can be used alone or in combination of two or more.
- the polymer material is polyethylene because the dispersibility of the hydrogen generating particles including the resin layer is improved.
- urethane resin fluororesin, modified fluororesin, polyolefin resin, epoxy resin, polyester resin , Polyamide resin, vinyl chloride resin, polyethylene glycol, polyethylene oxide
- a solvent, a dispersing agent, etc. may be contained in the said solution or dispersion liquid.
- the polymer material may be the same as or different from the coating resin. However, if the polymer material and the coating resin are the same, higher adhesion can be obtained. As a result, falling off of the hydrogen generating particles can be more effectively suppressed.
- the moisture permeation rate can be controlled, and the amount of hydrogen generated can be controlled. Such control of the amount of hydrogen generation can be controlled by changing the density and the like of the polymer material and the coating resin even if they are the same.
- other components may be contained in the hydrogen generation layer as necessary within the range not impeding the effects of the present invention.
- enzymes, colorants, preservatives, antioxidants, ultraviolet absorbers and the like can be blended.
- a proteolytic enzyme and a proteolytic enzyme coenzyme can be suitably used.
- One of the functions of meat ripening is to break down proteins in meat into amino acids such as glutamic acid and inosinic acid, which are umami components.
- amino acids such as glutamic acid and inosinic acid, which are umami components.
- proteolytic enzymes possessed by microorganisms naturally attached to the meat surface in addition to proteolytic enzymes inherent in meat cells.
- proteolytic enzymes proteolytic enzymes (proteases).
- proteolytic enzymes proteolytic enzymes
- a cofactor called a coenzyme is indispensable for such an enzyme.
- vitamins such as vitamin C act as coenzymes in vivo.
- Various vitamins and magnesium are known as proteolytic enzyme coenzymes.
- the meat itself does not have the ability to newly produce vitamin groups, and the vitamin groups decompose and decrease over time.
- vitamins derived from microorganisms exist, they are also used for the survival of microorganisms and decomposed, so that vitamins as coenzymes used for proteolysis are scarce.
- proteolytic enzyme and / or proteolytic enzyme coenzyme is contained in the film of the present invention, proteolytic enzyme and / or proteolytic enzyme coenzyme is supplied into the meat, and the aging of the meat is more effective. Proceed to.
- Various enzymes such as proteolytic enzymes and peptidases are known to act as coenzymes with magnesium.
- Magnesium unlike vitamins, does not decompose and is repeatedly used as a coenzyme, so it can be used as a coenzyme in an enzymatic reaction for continuously degrading proteins into amino acids even in very small amounts.
- the film of the present invention can suitably use magnesium or the like as a coenzyme for an enzyme that degrades amino acids of proteins.
- Magnesium as a coenzyme for an enzyme that degrades amino acids of proteins is sufficient in a trace amount and does not cause any harm to the human body, etc., but even when magnesium is attached to meat in large quantities, Since it does not penetrate deeply into the meat, it can be easily removed by washing the meat surface with water.
- this invention film can be used suitably especially for a dry aging use.
- the film of the present invention is provided in the form of a single-layer film of a hydrogen generation layer or a laminated film containing the same. Therefore, for example, a laminated film including a hydrogen generation layer and other layers and having the hydrogen generation layer disposed as the outermost surface layer may be employed. In the case of a laminated film, various layers (printing layer, protective layer, adhesive layer (heat seal layer), shrink film layer, etc.) can be appropriately laminated on one side of the hydrogen generation layer.
- stack is not specifically limited, For example, 1 type, or 2 or more types, such as paper, a metal can, a metal plate, metal foil, a metal vapor deposition film, a nonwoven fabric, cloth, a resin film, can be applied. .
- At least one surface of the hydrogen generation layer is a surface to be attached to meat, the purpose of protecting the surface (adhesion surface) before the attachment (before use), the purpose of suppressing hydrogen generation, etc.
- a release film or the like can be temporarily laminated on the sticking surface. A known or commercially available release film can be used.
- the film of the present invention can be used as it is in the form of a flat film, but it may be formed into an embossed shape, a wavy shape or the like as necessary, or may be formed into a container shape. Furthermore, the film can be foamed as necessary. That is, the film of the present invention can be used by appropriately changing its shape according to the aging environment of meat. Unlike the sheet containing microorganisms, in the molding, processing, etc. of the film of the present invention, since the microorganisms are not imparted in the film of the present invention, the performance greatly varies depending on the temperature or atmospheric conditions during molding. Absent.
- Embodiment of use of film (A) Aging method (method for producing aged meat)
- the film of the present invention can be used for aging meat.
- Ripening includes a) producing an umami component by degrading meat protein and b) softening the meat.
- Ripening in the present invention refers to at least one of the above a) and b).
- the meat is not particularly limited as long as it can be aged, and examples thereof include raw meats of animals such as beef, pork, poultry and fish, and processed products (ham, sausage, etc.).
- a sheet that wraps meat (including not only the whole meat but also a part covering it) when aging the meat is also called an aging sheet.
- the film of the present invention can be used as an aging sheet used in wet aging or dry aging.
- rotting is suppressed, and molecular hydrogen is easily generated due to the reaction of water in the meat with the hydrogen generating particles in the film of the present invention.
- Hydrogen can be supplied.
- the film of the present invention is preferably used for wet aging.
- the specific aging method is not limited, but the following method is particularly desirable. That is, a method for producing aged meat, (1) A step of sticking the film of the present invention to meat so that the hydrogen generation layer is in direct contact with the meat surface (sticking step), (2) A process of obtaining aged meat by aging the meat with the film attached thereto at a temperature of 5 ° C. or less (aging process).
- a method for producing aged meat containing can be suitably employed.
- the film of the present invention is stuck to the meat so that the hydrogen generation layer is in direct contact with the meat surface.
- the sticking here is only required to be fixed (adhered) to the meat surface to the extent that the film of the present invention is not peeled off from the meat surface during the aging process described later.
- Any form such as a retort pack, a pouch pack, or the like that is fixed by pressure bonding within a sealed bag body may be used.
- meat can be stuck on both sides of the hydrogen generation layer.
- a film consisting of a single hydrogen generation layer b) a film consisting of hydrogen generation layer / base material layer / hydrogen generation layer, c) both sides of a film consisting of hydrogen generation layer / hydrogen generation layer
- laminating meat for example, two pieces of meat.
- many meat pieces can be ripened simultaneously in a limited space by sticking so that the film of the present invention is sandwiched with meat.
- Two or more hydrogen generation layers may be laminated as described above.
- at least 1 sort (s) such as a synthetic resin layer, paper, a metal can, a metal plate, metal foil, a metal vapor deposition film
- the region to be pasted may be a part of the meat surface or the entire meat surface.
- any of a method of sticking the film of the present invention to a part of the meat surface, a method of placing the meat on the film of the present invention, or the like may be used.
- any of the method of wrapping the periphery of meat with the film of the present invention and the method of forming the film of the present invention into a bag shape and packaging the meat can be employed.
- region may exist in the range which does not prevent the effect of this invention besides the case where the whole surface of this invention film is contacting the meat surface completely.
- the size of the film of the present invention can be appropriately adjusted according to the size, shape, etc. of the region to be attached.
- the size, shape, and the like of the film of the present invention can be appropriately adjusted by cutting with a known or commercially available cutting machine such as scissors or a cutter.
- aged meat is obtained by aging the meat with the film attached thereto at a temperature of 5 ° C or lower.
- Meat with the film of the present invention attached is ripened at a temperature of 5 ° C. or less (particularly 0 to 4 ° C.), and the ripening time is appropriately set according to the desired degree of ripening, the type of meat used, etc. be able to. Generally, it may be about 1 to 14 days, but is not limited thereto.
- the aging atmosphere is not particularly limited, but it is preferably an atmosphere in which the outside air is shut off in order to obtain the effect of molecular hydrogen (hydrogen gas) more reliably.
- the meat with the film of the present invention attached under vacuum or under reduced pressure. Therefore, for example, the meat with the film of the present invention attached thereto can be aged by packaging with a vacuum pack.
- the water that reacts with the hydrogen generating particles may be moisture in the meat (moisture exuded from the meat), but is not limited thereto.
- it may be moisture adhering to the meat surface, moisture in the air, or moisture retained in the film of the present invention.
- it is preferably a moisture source that generates molecular hydrogen by reacting moisture in the meat or on the surface of the meat with the hydrogen generating particles. That is, when water is supplied from the outside, mold and the like are easily generated by excess water, but hydrogen can be generated without supplying water from the outside, so that the risk of mold generation is effectively reduced. It can be avoided.
- the film of the present invention may be removed from the meat or may be used for distribution, etc., but can also be provided with the film of the present invention adhered. That is, the film of the present invention has not only aging but also anti-corrosion action due to molecular hydrogen, and also has a secondary effect of moisture absorption, so it can contribute to maintaining a certain freshness. Until it is done, the film of the present invention can remain adhered.
- the film of the present invention can also be used for maintaining the freshness of meat.
- it can be used for maintaining the color tone of meat and / or suppressing oxidation of fat.
- the film of the present invention can effectively suppress browning of the color tone (particularly red) of fresh meat over time, oxidation of fat, and the like. Thereby, it is also possible to provide meat in which the color or flavor of fresh meat is substantially maintained.
- the meat itself may be aged as long as the color tone of meat (particularly the surface on which the meat is exposed), the acid value of the fat of the meat, etc. can be maintained. It does not have to be aged. Therefore, the use of the film of the present invention under conditions where meat is not ripened functions exclusively for maintaining freshness. For example, use of the film of the present invention in a short time is applicable.
- a specific method for maintaining freshness is not limited, but the following method is particularly preferable. That is, a method for maintaining the freshness of meat, (1) A step (sticking step) for sticking the film of the present invention to meat so that the hydrogen generation layer is in direct contact with the meat surface and (2) the meat on which the film is stuck for a certain period of time.
- save can be employ
- the film of the present invention is stuck to the meat so that the hydrogen generation layer is in direct contact with the meat surface.
- the sticking here may be fixed (attached) to the meat surface to such an extent that the film of the present invention is not peeled off from the meat surface during storage.
- a vacuum pack, a retort pack It may be in any form such as being fixed by pressure bonding under reduced pressure inside a sealed bag body such as a pouch pack.
- meat can be stuck on both sides of the hydrogen generation layer.
- a film consisting of a single hydrogen generation layer b) a film consisting of hydrogen generation layer / base material layer / hydrogen generation layer, c) both sides of a film consisting of hydrogen generation layer / hydrogen generation layer
- laminating meat for example, two pieces of meat.
- this invention film may be pinched
- Two or more hydrogen generation layers may be laminated as described above.
- the region to be pasted may be a part of the meat surface or the entire meat surface.
- any of a method of sticking the film of the present invention to a part of the meat surface, a method of placing the meat on the film of the present invention, or the like may be used.
- this invention film it is preferable to stick this invention film to the area
- the whole meat surface is adhered (entirely).
- region may exist in the range which does not prevent the effect of this invention besides the case where the whole surface of this invention film is contacting the meat surface completely.
- the size of the film of the present invention can be appropriately adjusted according to the size, shape, etc. of the region to be attached.
- the size, shape, and the like of the film of the present invention can be appropriately adjusted by cutting with a known or commercially available cutting machine such as scissors or a cutter.
- the meat with the film attached is stored for a certain period of time.
- the storage conditions depend on, for example, the type of meat and the necessity of aging, but are usually about ⁇ 50 to 50 ° C. (particularly ⁇ 30 to 30 ° C.), and the time is about 30 minutes to 24 hours (particularly 1 hour to 20 hours).
- the present invention is not limited to this.
- a method of storing in a closed container as it is can be suitably employed.
- the sealed space or the sealed space may be a vacuum or may be filled with an inert gas such as nitrogen gas.
- the manufacturing method of the meat preservation film of this embodiment includes a step of dispersing hydrogen generating particles capable of generating molecular hydrogen by reacting with water in a polymer matrix.
- the method of dispersing the hydrogen generating particles in the polymer matrix is not particularly limited. For example, the method of mixing and stirring the hydrogen generating particles in the liquid matrix polymer, the method of applying or dispersing the hydrogen generating particles on the matrix polymer Etc. can be adopted.
- the film of the present invention can be suitably obtained by, for example, the following production method. That is, a method for producing a meat storage film that generates hydrogen by contact with water, (1) a) a step (first step) of preparing a mixture containing hydrogen generating particles capable of generating hydrogen by reacting with water and b) a coating resin; (2) Step of mixing the mixture with the matrix polymer material (second step)
- the film of the present invention can be suitably produced by a production method comprising Therefore, in the present invention, the film of the present invention obtained by the above production method can also be preferably used.
- a mixture containing a) hydrogen generating particles capable of generating hydrogen by reacting with water and b) a coating resin is prepared.
- the form of the mixture is, for example, any form such as a compound form in which a plurality of hydrogen generating particles are contained in the coating resin, or a composite particle in which the surface of one hydrogen generating particle is covered with the coating resin. Also good.
- a method to be performed may be selected according to the form of the composite particle.
- the type of hydrogen generating particles, the type and amount of coating resin, and the like may be set according to the contents described in “1. Meat preservation film”.
- a method of kneading hydrogen generating particles and a molten coating resin for example, i) a method of kneading hydrogen generating particles and a molten coating resin, ii) a method of injecting a mixture containing a molten coating resin and hydrogen generating particles, etc. are adopted. can do.
- the mixture is mixed with a matrix polymer material.
- the hydrogen generating particles are dispersed in the matrix polymer material.
- the various polymer materials mentioned above can be used.
- the mixing method is not particularly limited.
- the hydrogen generating particles and the coating resin are in an emulsion-like state, and the surface of the hydrogen generating particles is coated with the coating resin to produce a film dispersed in the matrix polymer material.
- a film forming method, iii) a method of applying or dispersing composite particles on a molten polymer material for matrix, and the like can be employed.
- the first step and the second step can be performed substantially simultaneously.
- molding may be performed at the same time, but the mixture obtained in the second step can be further subjected to a molding step.
- the molding method may be the same as the method adopted when molding a known resin composition.
- various methods such as an extrusion molding method, an inflation molding method, a blow molding method, and a calendar molding method can be employed.
- Example 1 Commercially available magnesium hydride powder (Wako Pure Chemical Industries, Ltd., volume average particle diameter D50: 15 ⁇ m) was kneaded in a molten state with a commercially available polyethylene resin melted at 180 ° C. to prepare a magnesium hydride-containing compound. The proportion was 95% by weight of polyethylene resin and 5% by weight of magnesium hydride powder, for a total of 100% by weight. In a state where 1 part by weight of a magnesium hydride-containing compound and 4 parts by weight of a commercially available polyethylene resin were sufficiently mixed, a film having a thickness of 100 ⁇ m was formed by a melt extrusion method. As a result, as shown in FIG.
- a red meat portion of 1 cm 2 and a depth of 5 mm were cut out from the surface of this aged meat, homogenized with a commercially available homogenizer, amino acids were extracted from meat using a sulfosalicylic acid solution, and glutamic acid was measured using a known amino acid analysis method. .
- the amount of glutamic acid was 40 mg / 100 g (the amount of glutamic acid contained in 100 g of meat).
- the glutamic acid amount at the time of obtaining the meat was measured in advance by the same procedure as described above, the glutamic acid amount was 19 mg. That is, the amount of glutamic acid in the aged meat was doubled as compared to that before aging.
- the acid value of the fatty acid was measured.
- 100 g of the remaining aged meat was dissolved in a mixed solution of ethanol and diethyl ether and measured by a known neutralization titration method using a potassium hydroxide standard solution
- the acid value after aging was 0.32. there were.
- the acid value is preferably less than 0.5 for edible oils, for example, the acid value can be said to be a value that has no problem for food.
- the panelist confirmed the presence or absence of ammonia odor when the aged meat was allowed to stand for 36 hours at room temperature (temperature 25 ° C. and humidity 40%). In the meat before standing at room temperature, no ammonia odor was observed, and there was no particular change after standing at room temperature.
- Example 2 A film was prepared in the same manner as in Example 1 except that the content of magnesium hydride powder in the hydrogen generation layer of the meat ripening film was changed to 5% by weight, and an aged meat was obtained in the same manner as in Example 1. . Subsequently, the amount of glutamic acid, the acid value, and the presence or absence of an ammonia odor were confirmed in the same manner as in Example 1. As a result, the amount of glutamic acid increased to 40 g / 100 g, the acid value was 0.32, and no ammonia odor was confirmed.
- Example 3 A film was produced in the same manner as in Example 1 except that the resin used for the meat ripening film was changed from polyethylene resin to polypropylene resin, and aged meat was obtained in the same manner as in Example 1. Subsequently, the amount of glutamic acid, the acid value, and the presence or absence of an ammonia odor were confirmed in the same manner as in Example 1. As a result, the amount of glutamic acid increased to 40 g / 100 g, the acid value was 0.32, and no ammonia odor was confirmed.
- Example 4 A sheet was prepared in the same manner as in Example 1 except that the content of magnesium hydride in the hydrogen generation layer of the meat ripening film was changed to 3% by weight, and aged meat was obtained in the same manner as in Example 1. Subsequently, the amount of glutamic acid, the acid value, and the presence or absence of an ammonia odor were confirmed in the same manner as in Example 1. As a result, the amount of glutamic acid increased to 40 g / 100 g, the acid value was 0.32, and no ammonia odor was confirmed.
- Example 5 Commercially available magnesium hydride powder (Wako Pure Chemical Industries, Ltd., volume average particle diameter D50: 15 ⁇ m) was kneaded in a molten state with a commercially available polyethylene resin melted at 180 ° C. to prepare a magnesium hydride-containing compound. The ratio was set to 100% by weight in total of 97% by weight of polyethylene resin and 3% by weight of magnesium hydride powder. The obtained magnesium hydride-containing compound was formed into a laminated film shape having a hydrogen-generating particle-containing layer having a thickness of 40 ⁇ m and a layer having a thickness of 30 ⁇ m by coextrusion by a melt extrusion molding method, and meat ripening as shown in FIG. Film 1 was obtained.
- the film 1 in FIG. 6 has a configuration in which a polyethylene layer 1B is laminated on a hydrogen generation layer 1A.
- the hydrogen generation particles 30 having no coating layer are dispersed in the matrix 10, and the hydrogen generation layer 1A is exposed.
- the exposed surface 1Aa of the exposed hydrogen generation layer 1A was a surface in contact with meat.
- aged meat was obtained in the same manner as in Example 1 except that instead of the beef rose block of Example 1, commercially available beef loin for steak was used and the aging period was set to 4 ° C. ⁇ 21 days.
- the amount of peptide was measured using a protein assay Lowry kit manufactured by Nacalai Techs, the amount of inosinic acid was measured using amino acid analysis HPLC, and the aroma component test was performed by the dynamic headspace method.
- the amount was 146.5 mg, the amount of inosinic acid was 13.8 mg, and the amount of methyl mercaptan and methylthiocynate in the aroma was 0%.
- Comparative Example 1 Aged meat was obtained in the same manner as in Example 1 except that a commercially available polyvinylidene chloride film ("Saran Wrap” (registered trademark) manufactured by Asahi Kasei Chemical) was used instead of the polyethylene resin. Subsequently, the amount of glutamic acid, the acid value, and the presence or absence of an ammonia odor were confirmed in the same manner as in Example 1. As a result, although the amount of glutamic acid slightly increased to 29 g / 100 g, the acid value was as high as 1.59, and an ammonia odor was confirmed.
- Saran Wrap registered trademark
- Comparative Example 2 Aged meat was obtained in the same manner as in Example 1 except that the meat aging film was not used and the meat was exposed to the open air. Next, in the same manner as in Example 1, the amount and acid value of glutamic acid and the presence or absence of an ammonia odor were confirmed. As a result, although the amount of glutamic acid increased to 29 g / 100 g, the acid value was as high as 3.5, and the ammonia odor was confirmed.
- Comparative Example 3 A film was produced in the same manner as in Example 1 except that only magnesium hydroxide powder was used in place of the magnesium hydride powder, and aged meat was obtained in the same manner as in Example 1. Subsequently, the amount of glutamic acid, the acid value, and the presence or absence of an ammonia odor were confirmed in the same manner as in Example 1. As a result, the amount of glutamic acid was 10 mg / 100 g, the acid value was as high as 2.39, and an ammonia odor was confirmed.
- Comparative Example 4 A commercially available mature beef block was prepared, and a commercially available polyethylene film having a thickness of 10 ⁇ m and a length of 10 cm ⁇ width of 10 cm was placed thereon and allowed to stand at room temperature for 2 hours to allow microorganisms to adhere to the polyethylene film. After that, spray a commercially available DMEM medium thinly on the microbial adhesion surface of this film with a mist sprayer, leave it in a CO 2 incubator for 72 hours, grow the microorganisms on the polyethylene film, and produce a sheet for meat ripening with the microorganisms attached did.
- Example 2 a matted meat was obtained in the same manner as in Example 1 by contacting a commercially available beef rose block with the surface on which the microorganisms of the meat ripening sheet adhered.
- Example 3 the amount of glutamic acid, the acid value, and the presence or absence of ammonia odor were confirmed for the aged meat.
- the amount of glutamic acid increased to 40 mg, the acid value was as high as 1.52, and an ammonia odor was confirmed.
- Comparative Example 5 A sheet was prepared in the same manner as in Example 1 except that the amount of magnesium hydride in the meat ripening film was changed to 0.01% by weight. Got. Subsequently, the amount of glutamic acid, the acid value, and the presence or absence of an ammonia odor were confirmed in the same manner as in Example 1. As a result, the amount of glutamic acid was 10 mg / 100 g, the acid value was as high as 2.39, and an ammonia odor was confirmed.
- Comparative Example 6 Implemented except using commercially available polyvinylidene chloride film ("Saran Wrap” (registered trademark) manufactured by Asahi Kasei Chemical) instead of beef rose block and using a commercial beef loin for steaks and a ripening period of 4 ° C for 21 days Aging was performed in the same manner as in Example 1 to obtain aged meat.
- the peptide amount, inosinic acid amount and aroma component test were performed in the same manner as in Example 5. As a result, the peptide amount was 112.7 mg and the inosinic acid amount was 5.0 mg per 100 g of beef, and the amount of methyl mercaptan and methylthiocynate in the aroma was 13%.
- Test example 1 The freshness keeping effect (color tone keeping effect) in each of the above examples and comparative examples was examined. Instead of 1 kg of beef rose block in each example and comparative example, each film was similarly applied to one side (10 cm ⁇ 10 cm) of 200 g beef roast meat for steak, which was the same as each example and comparative example. Aging was carried out. The color tone of the obtained meat after aging was observed. As a result, the meat obtained in the example maintained the same bright red color as when purchased. On the other hand, all the matured meats of the comparative examples were brown. The observation results (photographs) are shown in FIG.
- Test example 2 Among the test examples 1 above, for the aged meat under the same conditions as in Example 1 and the aged meat under the same conditions as in Comparative Example 1, the firmness (texture) of the meat quality is calculated by the Warner-Bratzler shear strength.
- a jig for measuring a Warner Bratzler shear force value was installed in a presser (MyBoy2 manufactured by Taketomo Electric Co., Ltd.), and meat was set therein for measurement.
- MyBoy2 manufactured by Taketomo Electric Co., Ltd.
- meat was set therein for measurement.
- the texture of the aged meat under the same conditions as in Example 1 was 2530 gw
- the texture of the aged meat under the same conditions as in Comparative Example 1 was 3360 gw
- the film of the present invention aging of meat can be promoted while suppressing deterioration of the meat.
- the film of the present invention is effective for maintaining freshness because the color change (browning) and the oxidation of fat can be effectively suppressed despite the aging of the meat. I understand that.
- the sheet of the present invention can be widely used for meat ripening from an industrial scale to a household scale. More specifically, the sheet of the present invention can be suitably used as a sheet material used in direct contact with meat, such as an aging sheet, packaging material, dracula mat, drip sheet and the like. Moreover, since the change in the color tone of meat or the increase in acid value that occurs over time can be effectively suppressed regardless of the presence or absence of ripening, it can be effectively used as a film for maintaining freshness.
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Abstract
Description
1. 食肉を保存するためのフィルムであって、
(1)水と反応して分子状水素を発生し得る水素発生粒子を含有する水素発生層を含み、
(2)当該フィルムは、前記水素発生層を食肉表面に直に接触させた状態で用いられる、
ことを特徴とする食肉保存用フィルム。
2. 前記水素発生層は、高分子材料を含むマトリックス中に前記水素発生粒子が分散してなる構造を有する、前記項1に記載の食肉保存用フィルム。
3. 少なくとも当該水素発生層表面から外部に向かって突出する水素発生粒子の表面が被覆用樹脂を含む被覆層で覆われている、前記項1に記載の食肉保存用フィルム。
4. 前記高分子材料がポリエチレン、ポリプロピレン、スチロール樹脂、塩化ビニル樹脂、ポリエチレンテレフタレート、ポリアミド樹脂、ウレタン樹脂、フッ素樹脂、変性フッ素樹脂、エポキシ樹脂、デンプン、セルロース、ナイロン、ポリエチレングリコール及びポリエチレンオキサイドの少なくとも1種である、前記項2に記載の食肉保存用フィルム。
5. 前記水素発生粒子は、水素化マグネシウム、水素化カルシウム、水素化バリウム、水素化ベリリウム、水素化ストロンチウム、水素化リチウム、水素化ナトリウム、水素化ホウ素ナトリウム、水素化リチウムナトリウム、水素化ケイ素、マグネシウム、アルミニウム、マグネシウム合金及びアルミニウム合金の少なくとも1種である、前記項1に記載の食肉保存用フィルム。
6. 前記水素発生粒子の体積平均粒子径が1~100μmである、前記項1に記載の食肉保存用フィルム。
7. 食肉を熟成するために用いる、前記項1に記載の食肉保存用フィルム。
8. 食肉の鮮度を保持するために用いる、前記項1に記載の食肉保存用フィルム。
9. 熟成食肉を製造する方法であって、
(1)水素発生層が食肉表面に直に接触させた状態となるように前記項1に記載の食肉保存用フィルムを食肉に貼着する工程、
(2)前記フィルムが貼着された食肉を5℃以下の温度で熟成することにより熟成食肉を得る工程
を含む熟成食肉の製造方法。
10. 少なくとも前記(2)の工程が外気を遮断した雰囲気下で実施される、前記項9に記載の製造方法。
色素タンパク質であり、紫赤色を呈するミオグロビンは、2価のヘム鉄を有し、これに酸素が配位すると鮮赤色のオキシミオグロビンとなる。さらにオキシミオグロビンの2価のヘム鉄が酸素により酸化されると、褐色のメトミオグロビンを生じる。この場合、本発明のフィルムを食肉に接触させると、食肉中に分子状水素を供給できるために、食肉中の酸素を低減することができ、紫赤色のミオグロビンから褐色のメトミオグロビンを生じる酸化反応、鮮赤色のオキシミオグロビンから褐色のメトミオグロビンを生じる酸化反応等を効果的に抑制することができる
本発明フィルムは、水と反応して分子状水素を食肉中に供給することにより、食肉中のヒドロキシラジカルを還元し、タンパク質分解酵素の反応を保護することができる。タンパク質分解酵素の反応を反応阻害要因から保護することにより、食肉のタンパク質分解を促進し、ペプチドを増加させ、さらにはグルタミン酸、イノシン酸等のアミノ酸量を増やし、食肉の旨味を増加させることができる。
水と反応して分子状水素を食肉中に供給することにより、食肉の脂肪酸(油脂)の劣化を抑制することができる。具体的には、食肉中の油脂には不飽和脂肪酸(RH)が含まれており、光、熱等の外界的影響で脱水素反応を生じて脂肪酸ラジカル(R・)を形成する。さらに、外気中の酸素によって酸化されてペルオキシラジカル(ROO・)となり、ヒドロペルオキシド(ROOH)が生成する。通常、生体内では抗酸化剤としてのビタミンEによってこれら過酸化物は還元されて不飽和脂肪酸又は脂肪酸ラジカルに戻り、さらにビタミンEはビタミンCによって還元されて再生される。ところが、食肉となった状態では新規にビタミンE、ビタミンC等は産生されないために、これらは枯渇していく。これにより、生成したペルオキシラジカルと別の脂肪酸ラジカルとが反応してヒドロペルオキシドと脂肪酸ラジカルが生じ、連鎖的に脂肪酸の過酸化物化が進行する。そして、大量に発生した脂肪酸ラジカルどうしの反応(R・+R・→R-R)、脂肪酸ラジカルとペルオキシラジカルの反応(R・+ROO・→ROOR)、ペルオキシラジカルどうしの反応(ROO・+ROO・→ROOR+O2)等が生じる。こうした過酸化物は、油脂の色、におい、粘度等を変化させる結果、食味等の低下をもたらす。しかも、これらの反応で生成した重合物又は分解物には人体に悪影響を及ぼすアルデヒド及びケトンが含まれる。このように、食肉中の脂肪酸が酸化していくことは、食肉の品質が劣化することと同義といえる。
食肉の熟成が進むとタンパク質はアミノ酸に分解されて熟成が進行するが、そのままでは腐敗に至る。すなわち、最終的にはアミノ酸も分解されてアンモニアを発生する。アンモニア臭が発生した状態は腐敗として判断され、一般には硫化水素等の発生も見られる。これらを大量に摂取すると人体に悪影響を及ぼすことから、アンモニア臭が強い食肉は食用には適さないものとみなされる。
本発明の食肉保存用フィルム(本発明フィルム)は、食肉を保存するためのフィルムであって、
(1)水と反応して分子状水素を発生し得る水素発生粒子を含有する水素発生層を含み、
(2)当該フィルムは、前記水素発生層を食肉表面に直に接触させた状態で用いられる、
ことを特徴とする。
本発明フィルムは、上記のように、水素発生層を含み、その水素発生層を食肉に直接的に接触させて使用することを特徴とするものである。これにより、例えば食肉から供給される水分が水素発生層中の水素発生粒子と反応して水素を発生し、これにより食肉の熟成等に寄与することができる。その限りにおいて、水素発生層を含む形態であれば、その層構成、材質等は特に限定されない。
本発明フィルムは、水素発生粒子を含む水素発生層を有する。水素発生層は、1層であっても良いし、2層以上であっても良い。水素発生層の厚みは、適用する食肉の種類等に応じて適宜設定できるが、特に10~150μmの範囲であると、食肉へのラップに適しているだけでなく、食肉へ過不足なく効率的に分子状水素を供給することができる。
本発明フィルムでは、少なくとも当該水素発生層表面から外部に向かって突出する水素発生粒子の表面が被覆用樹脂を含む被覆層で覆われていることが望ましい。図3で例示したように、水素発生層表面から突出した水素発生粒子の表面が被覆用樹脂を含む被覆層で覆われることにより、水素発生粒子が露出しない状態で固定することができる。被覆層中に占める被覆用樹脂の割合は、特に限定されず、例えば被覆層中80~100重量%程度(特に90~100重量%)の範囲内で適宜設定することができる。
マトリックスは、高分子材料を含むことが好ましい。これにより、水素発生粒子を確実に固定するとともに、水素発生粒子から発生した水素がマトリックス中を透過するという機能を付与することができる。マトリックス中に占める高分子材料の割合は、特に限定されず、例えばマトリックス中80~100重量%程度(特に90~100重量%)の範囲内で適宜設定することができる。
本発明フィルムでは、本発明の効果を妨げない範囲内において、必要に応じて水素発生層中に他の成分が含まれていても良い。例えば、酵素、着色料、防腐剤、酸化防止剤、紫外線吸収剤等を配合することができる。
フィルムの形態
本発明フィルムは、水素発生層の単層フィルム又はそれを含む積層フィルムの形態で提供される。従って、例えば水素発生層と他の層を含み、かつ、水素発生層が最表面層として配置された積層フィルムを採用することもできる。積層フィルムとする場合は、水素発生層の片面に各種の層(印刷層、保護層、接着剤層(ヒートシール層)、シュリンクフィルム層等)を適宜積層することもできる。また、積層する層の材質も、特に限定されず、例えば紙、金属缶、金属板、金属箔、金属蒸着膜、不織布、布、樹脂フィルム等の1種又は2種以上を適用することができる。
(A)熟成方法(熟成食肉の製造方法)
本発明フィルムは、食肉の熟成に用いることができる。熟成としては、a)食肉のタンパク質の分解により旨味成分を生成させること及びb)食肉を軟化させることが挙げられるが、本発明における熟成は、上記a)及びb)の少なくとも一方をいう。
(1)水素発生層が食肉表面に直に接触させた状態となるように本発明フィルムを食肉に貼着する工程(貼着工程)、
(2)前記フィルムが貼着された食肉を5℃以下の温度で熟成することにより熟成食肉を得る工程(熟成工程)
を含む熟成食肉の製造方法を好適に採用することができる。
貼着工程では、水素発生層が食肉表面に直に接触させた状態となるように本発明フィルムを食肉に貼着する。ここでいう貼着は、後記の熟成工程中に本発明フィルムが食肉表面から剥がれない程度に食肉表面に固定(付着)されていれば良く、例えば水分で引っ付いている形態のほか、例えば真空パック、レトルトパック、パウチパック等の密閉された袋体の内部で減圧による圧着により固定されている形態等のいずれであっても良い。
熟成工程では、前記フィルムが貼着された食肉を5℃以下の温度で熟成することにより熟成食肉を得る。
本発明フィルムは、食肉の鮮度を保持するために用いることもできる。特に、食肉の色調保持及び/又は脂の酸化抑制のためにも用いることができる。より具体的には、本発明フィルムにより、新鮮な食肉が有する色調(特に赤色)の経時的な褐色化、脂分の酸化等を効果的に抑制することができる。これにより、新鮮な食肉の色調又は風味が実質的に維持された食肉を提供することも可能となる。
(1)水素発生層が食肉表面に直に接触させた状態となるように本発明フィルムを食肉に貼着する工程(貼着工程)及び(2)前記フィルムが貼着された食肉を一定時間保存する工程(保存工程)を含む製造方法を好適に採用することができる。
貼着工程では、水素発生層が食肉表面に直に接触させた状態となるように本発明フィルムを食肉に貼着する。ここでいう貼着は、保存中に本発明フィルムが食肉表面から剥がれない程度に食肉表面に固定(付着)されていれば良く、例えば水分で引っ付いている形態のほか、真空パック、レトルトパック、パウチパック等の密閉された袋体の内部で減圧による圧着により固定されている形態等のいずれであっても良い。
保存工程では、前記フィルムが貼着された食肉を一定時間保存する。保存条件は、例えば食肉の種類、熟成の要否等によるが、通常は-50~50℃程度(特に-30~30℃)、時間は30分~24時間程度(特に1時間~20時間)の範囲内とすれば良いが、これに限定されない。
本実施態様の食肉保存用フィルムの製造方法は、水と反応して分子状水素を発生可能な水素発生粒子を高分子マトリックス中に分散する工程を備える。高分子マトリックス中に水素発生粒子を分散する方法は特に限定されないが、例えば水素発生粒子を液状のマトリックス用高分子中に混合攪拌する方法、マトリックス用高分子に水素発生粒子を塗布又は散布する方法等を採用することができる。
(1)a)水と反応して水素を発生し得る水素発生粒子及びb)被覆用樹脂とを含む混合物を調製する工程(第1工程)、
(2)前記混合物をマトリックス用高分子材料と混合する工程(第2工程)
を含むことを特徴とする製造方法により、本発明フィルムを好適に製造することができる。従って、本発明では、特に、上記の製造方法により得られる本発明フィルムも好適に用いることができる。
第1工程では、a)水と反応して水素を発生し得る水素発生粒子及びb)被覆用樹脂とを含む混合物を調製する。
第2工程では、前記混合物をマトリックス用高分子材料と混合する。これにより、マトリックス用高分子材料中に水素発生粒子を分散させる。
市販の水素化マグネシウム粉末(和光純薬工業株式会社製、体積平均粒子径D50:15μm)を180℃で溶融された市販のポリエチレン樹脂に溶融状態で混練し、水素化マグネシウム含有コンパウンドを作製した。その割合は、ポリエチレン樹脂が95重量%であり、水素化マグネシウム粉末が5重量%の合計100重量%とした。
水素化マグネシウム含有コンパウンド1重量部と市販のポリエチレン樹脂4重量部を十分に混合した状態で溶融押出成形法により厚さ100μmのフィルム状に製膜した。これにより、図1に示すように、水素発生粒子30としてマグネシウム粒子が被覆用樹脂20に被覆された状態でマトリックス(ポリエチレン樹脂)10中に分散された水素発生層の単層からなる食肉熟成用フィルム1を得た(水素発生層中における水素化マグネシウム粉末の含有量は1重量%)。
次いで、この食肉熟成用シートを10cm×10cmに裁断し、食肉として市販の牛肉バラブロック1kgの1面(5cm×10cm)を用意し、これに食肉熟成用フィルムを載せて直接接触させ、さらに市販のアルミニウム箔(東洋アルミエコープロダクツ社製)で全体を覆った状態にて4℃で7日間冷蔵保存した。すなわち、上記食肉の簡易的なウェットエージングを行うことにより、熟成肉を得た。この熟成肉表面から赤肉部分を1cm2で深さ5mmを切り出し、市販のホモジナイザーにより均質化してスルホサリチル酸溶液を用いて食肉からアミノ酸を抽出し、これを公知のアミノ酸分析手法にグルタミン酸を測定した。この結果、グルタミン酸量は40mg/100g(食肉100g中に含まれるグルタミン酸量)であった。
なお、上記食肉を入手した時点でのグルタミン酸量を上記と同様の手順によって予め測定したところ、グルタミン酸量は19mgであった。すなわち、上記熟成肉のグルタミン酸量は熟成前に比して倍増していた。
次に、脂肪酸の酸価を測定した。上記熟成肉の残りのうちの100gをエタノール及びジエチルエーテルの混合液に溶解し、水酸化カリウム標準液を用いた公知の中和滴定法によって測定したところ、熟成後の酸価は0.32であった。酸価は、例えば食用油では0.5未満が好ましいとされるため、前記酸価は食用に何ら問題のない数値といえる。
さらに、上記熟成肉を室温(温度25℃及び湿度40%)で36時間静置した際のアンモニア臭の有無をパネリストが確認した。室温で静置する前の食肉ではアンモニア臭は確認できず、室温で静置した後も特段の変化はなかった。
食肉熟成用フィルムの水素発生層中における水素化マグネシウム粉末の含有量を5重量%に変更した以外は実施例1と同様にしてフィルムを作製し、実施例1と同様にして熟成肉を得た。次いで、実施例1と同様にしてグルタミン酸量、酸価及びアンモニア臭気の有無を確認した。その結果、グルタミン酸量は40g/100gに増え、酸価は0.32であり、アンモニア臭気は確認されなかった。
食肉熟成用フィルムに用いる樹脂をポリエチレン樹脂からポリプロプレン樹脂に変更した以外は実施例1と同様にしてフィルムを作製し、実施例1と同様にして熟成肉を得た。次いで、実施例1と同様にグルタミン酸量、酸価及びアンモニア臭気の有無を確認した。その結果、グルタミン酸量は40g/100gに増え、酸価は0.32であり、アンモニア臭気は確認されなかった。
食肉熟成用フィルムの水素発生層中における水素化マグネシウムの含有量を3重量%に変更した以外は実施例1と同様にしてシートを作製し、実施例1と同様にして熟成肉を得た。次いで、実施例1と同様にしてグルタミン酸量、酸価及びアンモニア臭気の有無を確認した。その結果、グルタミン酸量は40g/100gに増え、酸価は0.32であり、アンモニア臭気は確認されなかった。
市販の水素化マグネシウム粉末(和光純薬工業株式会社製、体積平均粒子径D50:15μm)を180℃で溶融された市販のポリエチレン樹脂に溶融状態で混練し、水素化マグネシウム含有コンパウンドを作製した。その割合は、ポリエチレン樹脂が97重量%、水素化マグネシウム粉末が3重量%の合計100重量%とした。
得られた水素化マグネシウム含有コンパウンドを溶融押出成形法の共押出により厚さ40μmの水素発生粒子含有層と厚さ30μmの層を有する積層フィルム状に製膜し、図6に示すような食肉熟成用フィルム1を得た。図6のフィルム1は、水素発生層1Aの上にポリエチレン層1Bが積層された構成である。水素発生層1Aでは、被覆層を有しない水素発生粒子30がマトリックス10中に分散しており、水素発生層1Aが露出した状態となっている。そして、露出している水素発生層1Aの露出面1Aa面を食肉と接する面とした。
次いで、実施例1の牛肉バラブロックに代えて、市販のステーキ用牛ロース肉を用いて熟成期間を4℃×21日間とした以外は実施例1と同様にして熟成肉を得た。次いで、ナカライテクス社製プロテインアッセイLowryキットを用いてペプチド量を測定し、アミノ酸分析HPLCを用いてイノシン酸量を測定し、ダイナミックヘッドスペース法により香気成分検査をそれぞれ行ったところ、牛肉100gあたりペプチド量146.5mg、イノシン酸量13.8mgであり、香気中のメチルメルカプタン及びメチルチオシネート量は0%であった。
ポリエチレン樹脂の代わりに市販のポリ塩化ビニリデンフィルム(旭化成ケミカル製「サランラップ」(登録商標))を用いた以外は実施例1と同様に用いてエージングを行い、熟成肉を得た。次いで、実施例1と同様にしてグルタミン酸量、酸価及びアンモニア臭気の有無を確認した。その結果、グルタミン酸量は29g/100gに若干増えたものの、酸価は1.59と高く、アンモニア臭気は確認された。
食肉熟成用フィルムを用いず、食肉が外気にむき出しの状態としたほかは実施例1と同様にして熟成肉を得た。次いで、実施例1と同様にしてグルタミン酸量と酸価、アンモニア臭気の有無を確認した。その結果、グルタミン酸量は29g/100gに増えたものの、酸価は3.5と高く、アンモニア臭気は確認された。
水素化マグネシウム粉末に代えて水酸化マグネシウム粉末のみを用いた以外は実施例1と同様にしてフィルムを作製し、実施例1と同様にして熟成肉を得た。次いで、実施例1と同様にしてグルタミン酸量、酸価及びアンモニア臭気の有無を確認した。その結果、グルタミン酸量は10mg/100gであり、酸価は2.39と高く、アンモニア臭気が確認された。
市販の熟成牛肉ブロック用意し、これに厚さ10μmで縦10cm×横10cmの市販のポリエチレンフィルムを載せて室温で2時間静置し、ポリエチレンフィルムに微生物を付着させた。その後、このフィルムの微生物付着面に市販のDMEM培地を霧吹きで薄く吹きかけ、CO2インキュベーター内で72時間静置し、ポリエチレンフィルム上の微生物の増殖を行い、微生物が付着した食肉熟成用シートを作製した。次いで、市販の牛肉バラブロックに食肉熟成用シートの微生物が付着した面を接して実施例1と同様にして熟成肉を得た。次いで、実施例1と同様にして熟成肉についてグルタミン酸量、酸価及びアンモニア臭気の有無を確認した。その結果、グルタミン酸量は40mgに増えたものの、酸価は1.52と高く、アンモニア臭気が確認された。
食肉熟成用フィルム中の水素化マグネシウムの量を0.01重量%に変更した以外は実施例1と同様にして実施例1と同様にしてシートを作製し、実施例1と同様にして熟成肉を得た。次いで、実施例1と同様にしてグルタミン酸量、酸価及びアンモニア臭気の有無を確認した。その結果、グルタミン酸量は10mg/100gであり、酸価は2.39と高く、アンモニア臭気が確認された。
市販のポリ塩化ビニリデンフィルム(旭化成ケミカル製「サランラップ」(登録商標))を用い、牛肉バラブロックに代えて、市販のステーキ用牛ロース肉にして熟成期間を4℃×21日間とした以外は実施例1と同様に用いてエージングを行い、熟成肉を得た。実施例5と同様にペプチド量とイノシン酸量、香気成分検査を行ったところ、牛肉100gあたりペプチド量112.7mg、イノシン酸量5.0mgであり、香気中のメチルメルカプタン及びメチルチオシネート量は13%であった。
上記の各実施例及び比較例における鮮度保持効果(色調保持効果)を調べた。各実施例及び比較例における牛肉バラブロック1kgに代えて、市販のステーキ用牛ロース肉200gの1面(10cm×10cm)に各フィルムを同様に適用したほかは、各実施例及び比較例と同様にして熟成を実施した。得られた熟成後の食肉の色調を観察した。
その結果、実施例で得られた食肉は、購入時とほぼ同じ鮮赤色が維持されていた。これに対し、比較例の熟成肉は、いずれも褐色を呈していた。それらの観察結果(写真)を図4に示す。
上記試験例1のうち、実施例1と同条件の熟成肉と、比較例1と同条件の熟成肉とについて、肉質のかたさ(テクスチャー)をWarner-Bratzlerせん断力価により算出することとし、テンシプレッサー(タケトモ電機製MyBoy2)にワーナーブラッツラーせん断力価測定用治具を設置してここに肉をセットして測定した。その結果、実施例1と同条件の熟成肉のテクスチャーは2530gw、比較例1と同条件の熟成肉のテクスチャーは3360gwであり、本発明の食肉保存用フィルムによって肉質が柔らかくなっていることが分かった。
Claims (10)
- 食肉を保存するためのフィルムであって、
(1)水と反応して分子状水素を発生し得る水素発生粒子を含有する水素発生層を含み、
(2)当該フィルムは、前記水素発生層を食肉表面に直に接触させた状態で用いられる、
ことを特徴とする食肉保存用フィルム。 - 前記水素発生層は、高分子材料を含むマトリックス中に前記水素発生粒子が分散してなる構造を有する、請求項1に記載の食肉保存用フィルム。
- 少なくとも当該水素発生層表面から外部に向かって突出する水素発生粒子の表面が被覆用樹脂を含む被覆層で覆われている、請求項1に記載の食肉保存用フィルム。
- 前記高分子材料がポリエチレン、ポリプロピレン、スチロール樹脂、塩化ビニル樹脂、ポリエチレンテレフタレート、ポリアミド樹脂、ウレタン樹脂、フッ素樹脂、変性フッ素樹脂、エポキシ樹脂、デンプン、セルロース、ナイロン、ポリエチレングリコール及びポリエチレンオキサイドの少なくとも1種である、請求項2に記載の食肉保存用フィルム。
- 前記水素発生粒子は、水素化マグネシウム、水素化カルシウム、水素化バリウム、水素化ベリリウム、水素化ストロンチウム、水素化リチウム、水素化ナトリウム、水素化ホウ素ナトリウム、水素化リチウムナトリウム、水素化ケイ素、マグネシウム、アルミニウム、マグネシウム合金及びアルミニウム合金の少なくとも1種である、請求項1に記載の食肉保存用フィルム。
- 前記水素発生粒子の体積平均粒子径が1~100μmである、請求項1~5のいずれか記載の食肉保存用フィルム。
- 食肉を熟成するために用いる、請求項1に記載の食肉保存用フィルム。
- 食肉の鮮度を保持するために用いる、請求項1に記載の食肉保存用フィルム。
- 熟成食肉を製造する方法であって、
(1)水素発生層が食肉表面に直に接触させた状態となるように請求項1に記載の食肉保存用フィルムを食肉に貼着する工程、
(2)前記フィルムが貼着された食肉を5℃以下の温度で熟成することにより熟成食肉を得る工程
を含む熟成食肉の製造方法。 - 少なくとも前記(2)の工程が外気を遮断した雰囲気下で実施される、請求項9に記載の製造方法。
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AU2019278631A AU2019278631A1 (en) | 2018-05-29 | 2019-05-27 | Film for preserving edible meat |
CN201980033719.6A CN112153903A (zh) | 2018-05-29 | 2019-05-27 | 食用肉保存用薄膜 |
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WO2022163376A1 (ja) * | 2021-01-29 | 2022-08-04 | バイオコーク技研株式会社 | 水素発生シート、襁褓、包装材及び水素発生シートの製造方法 |
WO2024024743A1 (ja) * | 2022-07-27 | 2024-02-01 | 東洋アルミニウム株式会社 | 水素発生体 |
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