DK2196100T3 - Fremgangsmåde til fremstilling af fuldt modnet fødevare - Google Patents
Fremgangsmåde til fremstilling af fuldt modnet fødevare Download PDFInfo
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- DK2196100T3 DK2196100T3 DK08739247.8T DK08739247T DK2196100T3 DK 2196100 T3 DK2196100 T3 DK 2196100T3 DK 08739247 T DK08739247 T DK 08739247T DK 2196100 T3 DK2196100 T3 DK 2196100T3
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- 239000002540 palm oil Substances 0.000 description 1
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- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
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Classifications
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Claims (8)
1. Fremgangsmåde til fremstilling af en fuldt modnet fødevare omfattende et skæringstrin at skære et dyrefødevaremateriale i en retning forskellig fra længdeakseretningen afen fiber i dyrefødevarematerialet, et nedbrydningsenzym-imprægneringstrin af ensartet imprægnering inde i det skårne dyrefødevaremateriale med et nedbrydningsenzym bragt i kontakt med en overflade af dyrefødevarematerialet ved en trykbehandling og et modningstrin af nedbrydning af et enzymsubstrat indeholdt i dyrefødevarematerialet ved virkningen af nedbrydningsenzymet mens formen af dyrefødevarematerialet opretholdes, hvor nedbrydnings-enzym-imprægneringstrinnet har et ekspansionstrin med at ekspandere dyrefødevarematerialet ved reduceret trykbehandling der er under tryk af vand i dyrefødevarematerialet som koger eller derunder eller 0,04 MPa eller derunder for at ekspandere dyrefødevarematerialet til et volumen 1,05 gange eller derover af det originale dyrefødevaremateriale med formen opretholdt og et kompressionstrin med at komprimere det ekspanderede dyrefødevaremateriale til et volumen der er mindre end det originale dyrefødevaremateriale, og modningstrinnet omfatter at nedbryde bindevævsproteinet mellem muskelfibrene ved virkning af nedbrydningsenzymet for at reducere elasticiteten af dyrefødevarematerialet.
2. Fremgangsmåde til fremstilling af en modnet fødevare ifølge krav 1, omfattende, i kompressionstrinnet, at indeslutte dyrefødevarematerialet i et blødt pakningsmateriale, bringe det bløde pakningsmateriale i tæt kontakt med dyrefødevarematerialet ved sugning, forsegle af det bløde pakningsmateriale, og udsætte det pakkede dyrefødevaremateriale for atmosfærisk tryk.
3. Fremgangsmåde til fremstilling af en modnet fødevare ifølge et hvilket som helst af kravene 1 til 2, omfattende, i modningstrinnet, tillade nedbrydningsenzymet at virke ved en temperatur lavere end den optimale temperatur.
4. Fremgangsmåde til fremstilling af en modnet fødevare ifølge et hvilket som helst af kravene 1 til 3, hvor nedbrydningsenzymet omfatter protease, og omfatter, i modningstrinnet, at fremstille en aminosyre og peptid i dyrefødevarematerialet ved indvirkningen af proteasen for at forbedre smagskomponenterne.
5. Fremgangsmåde til fremstilling af en modnet fødevare ifølge et hvilket som helst af kravene 1 til 4, omfattende, før nedbrydnings-enzym-imprægneringstrinnet, at bringe en fedt og olie i kontakt med overfladen af dyrefødevarematerialet.
6. Fremgangsmåde til fremstilling af en modnet fødevare ifølge et hvilket som helst af kravene 1 til 5, omfattende, før ekspansionstrinnet, frysning og optøning af dyrefødevarematerialet.
7. Fremgangsmåde til fremstilling af en modnet fødevare ifølge et hvilket som helst af kravene 1 til 6, omfattende, under at bringe nedbrydningsenzymet i kontakt med dyrefødevarematerialet, at påføre eller sprøjte en nedbrydningsenzymopløsning til dyrefødevarematerialet, eller nedsænke dyrefødevarematerialet i nedbrydningsenzymopløsningen, eller at fastgøre eller sprøjte et nedbrydnings-enzympulver til dyrefødevarematerialet.
8. Modnet fødevare opnået ved fremgangsmåden til fremstilling afen modnet fødevare ifølge et hvilket som helst af kravene 1 til 7.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007264554A JP5093658B2 (ja) | 2007-10-10 | 2007-10-10 | 熟成食品の製造方法 |
| PCT/JP2008/056129 WO2009047925A1 (ja) | 2007-10-10 | 2008-03-28 | 熟成食品の製造方法 |
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| DK2196100T3 true DK2196100T3 (da) | 2015-01-26 |
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| DK08739247.8T DK2196100T3 (da) | 2007-10-10 | 2008-03-28 | Fremgangsmåde til fremstilling af fuldt modnet fødevare |
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| EP (1) | EP2196100B1 (da) |
| JP (1) | JP5093658B2 (da) |
| CN (1) | CN101808535B (da) |
| DK (1) | DK2196100T3 (da) |
| WO (1) | WO2009047925A1 (da) |
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| JP2000015442A (ja) * | 1998-06-30 | 2000-01-18 | Daihen Corp | ア−ク負荷装置 |
| JPWO2009044538A1 (ja) * | 2007-10-02 | 2011-02-03 | イーエヌ大塚製薬株式会社 | 咀嚼・嚥下困難者に適した食材 |
| JP5881418B2 (ja) * | 2009-04-02 | 2016-03-09 | 株式会社エフコム | 酵素含有食品の製造方法および酵素含有食品 |
| JP5191943B2 (ja) * | 2009-04-20 | 2013-05-08 | 株式会社桃屋 | イカ加工食品およびその製造方法 |
| JP4986188B2 (ja) * | 2009-06-16 | 2012-07-25 | 広島県 | 加工食品、その製造方法、及びエキス |
| JP5525775B2 (ja) * | 2009-07-27 | 2014-06-18 | イーエヌ大塚製薬株式会社 | 軟質化方法および軟質化植物性食品 |
| US10104903B2 (en) | 2009-07-31 | 2018-10-23 | Mars, Incorporated | Animal food and its appearance |
| JP2012055178A (ja) * | 2010-09-06 | 2012-03-22 | Yoshinori Yoshimura | 鹿肉の品質改良方法 |
| JP2011092216A (ja) * | 2011-02-14 | 2011-05-12 | Maruha Nichiro Foods Inc | 軟化魚肉・畜肉の製造方法 |
| JP2012200196A (ja) * | 2011-03-25 | 2012-10-22 | En Otsuka Pharmaceutical Co Ltd | 復元可能な乾燥植物性素材の製造方法 |
| JP6052654B2 (ja) * | 2011-08-08 | 2016-12-27 | 有限会社クリスターコーポレーション | やわらか食材の製造方法及びその食品 |
| JP6303206B2 (ja) * | 2012-04-13 | 2018-04-04 | 茂樹 舘山 | 軟化食品の製造方法 |
| WO2013177143A1 (en) * | 2012-05-21 | 2013-11-28 | The Iams Company | Extruded pet food composition |
| JP6332935B2 (ja) * | 2013-10-09 | 2018-05-30 | 茂樹 舘山 | 酵素剤及び該酵素剤を用いた軟化食品の製造方法 |
| JP6318566B2 (ja) * | 2013-11-15 | 2018-05-09 | 不二製油株式会社 | ゲル状食品 |
| JP2015159753A (ja) * | 2014-02-27 | 2015-09-07 | イーエヌ大塚製薬株式会社 | 加工食品およびその製造方法 |
| BE1022721B1 (nl) * | 2015-02-16 | 2016-08-23 | Mavedes Bvba | Werkwijze voor het rijpen van vlees |
| BR112017023059B1 (pt) | 2015-04-28 | 2022-07-05 | Mars, Incorporated | Processo para preparar um produto de ração úmida esterilizada, produto de ração úmida esterilizada, e seu uso |
| JP6218206B2 (ja) * | 2015-06-08 | 2017-10-25 | 広島県 | 食材への物質含浸方法 |
| JP5958637B1 (ja) * | 2015-12-21 | 2016-08-02 | 味の素株式会社 | 粉体組成物、食肉単味品及び該食肉単味品の製造方法 |
| CN109315671A (zh) * | 2018-09-26 | 2019-02-12 | 贵州兴隆春食品有限公司 | 即食菌子及其加工方法 |
| CN110679825A (zh) * | 2019-09-29 | 2020-01-14 | 周益俊 | 一种利用超声波促进酶加工适合吞咽困难者的食物的方法 |
| KR102136891B1 (ko) * | 2019-11-25 | 2020-07-22 | 대한민국 | 수산발효식품을 이용한 오징어의 연화 방법 |
| JP7456188B2 (ja) * | 2020-02-27 | 2024-03-27 | 味の素株式会社 | タコ又はイカ加工食品の改質方法 |
| JP6920706B1 (ja) * | 2020-12-17 | 2021-08-18 | 広島県 | 食材への物質導入方法 |
| JP2023128385A (ja) * | 2022-03-03 | 2023-09-14 | 公益財団法人東洋食品研究所 | 食肉の処理方法および当該処理方法によって処理された食肉加工食品 |
| CN116114864B (zh) * | 2022-09-08 | 2024-08-02 | 厦门绿进食品有限公司 | 一种预熟化食用菌及其制备方法 |
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| US4754A (en) * | 1846-09-12 | Hviprovement in curing meat | ||
| US2551463A (en) * | 1949-03-21 | 1951-05-01 | Swift & Co | Coating frozen meat cuts |
| US4544560A (en) * | 1978-08-07 | 1985-10-01 | Peter M. O'Connell | Structured meat product |
| IE50192B1 (en) * | 1979-09-14 | 1986-03-05 | Grace W R & Co | Process and apparatus for packing commodities in bags of heat-sealable plastics material |
| CA1271942A (en) | 1984-11-09 | 1990-07-24 | Charles Elwood Williams | Method for processing poultry |
| JPH057476A (ja) * | 1991-06-28 | 1993-01-19 | Ajinomoto Co Inc | 肉質の改良方法 |
| JPH0731421A (ja) | 1993-07-16 | 1995-02-03 | Tsuruya Suisan Kk | マグロ又はカツオを原料とする珍味食品 |
| JPH0870818A (ja) | 1994-09-01 | 1996-03-19 | Mercian Corp | 肉質改良剤 |
| US5512015A (en) * | 1995-06-06 | 1996-04-30 | Teran; James | Meat tenderization process for a microwavable meat product |
| JP3022409B2 (ja) | 1997-06-02 | 2000-03-21 | 日東ベスト株式会社 | 食肉用軟化剤及び食肉の処理方法 |
| FI20000295A7 (fi) * | 2000-02-11 | 2001-08-12 | Valtion Teknillinen Tutkimuskeskus | Menetelmä ruoka-aineiden säilömiseksi |
| KR20040041633A (ko) | 2001-09-27 | 2004-05-17 | 마이크로-텐더 인더스트리즈, 인크. | 생쇠고기를 연화시키는 방법 |
| JP3686912B2 (ja) | 2002-03-28 | 2005-08-24 | 広島県 | 植物組織への酵素急速導入法 |
| JP3830427B2 (ja) | 2002-06-17 | 2006-10-04 | 株式会社ニチレイフーズ | 肉軟化剤 |
| JP2004089181A (ja) * | 2002-07-08 | 2004-03-25 | Ajinomoto Co Inc | 食品素材の改質方法 |
| US7022360B2 (en) * | 2003-02-26 | 2006-04-04 | Winterlab Limited | Method of producing a frozen marinated reconstituted meat product |
| US7250184B2 (en) * | 2004-08-23 | 2007-07-31 | Micro-Tender Industries | Composition and method for tenderizing meat |
| JP4383300B2 (ja) | 2004-09-29 | 2009-12-16 | キリンフードテック株式会社 | 酵素分解型調味料およびその製造法 |
| JP4403210B2 (ja) | 2005-02-15 | 2010-01-27 | 三島食品株式会社 | 軟質植物質食品の製造方法 |
| JP5035586B2 (ja) | 2005-07-08 | 2012-09-26 | 日油株式会社 | タンパク質分解酵素粉末を含有する食肉軟化剤及び該食肉軟化剤を用いる食肉の改質方法 |
| JP5552681B2 (ja) * | 2006-02-01 | 2014-07-16 | 広島県 | 医療用検査食およびその製造方法 |
| JP5424181B2 (ja) * | 2006-03-24 | 2014-02-26 | 広島県 | 咀嚼・嚥下困難者用食品及び咀嚼・嚥下困難者用食品の製造方法 |
| EP1987724A4 (en) * | 2006-02-01 | 2009-04-01 | Hiroshima Prefecture | FOOD AND METHOD FOR PRODUCING A FOOD |
| TWI469740B (zh) * | 2006-09-04 | 2015-01-21 | Mishima Foods Co Ltd | 軟質植物質素材之製造方法 |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP2009089668A (ja) | 2009-04-30 |
| US20100260888A1 (en) | 2010-10-14 |
| CN101808535B (zh) | 2016-05-25 |
| EP2196100B1 (en) | 2014-12-31 |
| EP2196100A4 (en) | 2012-11-28 |
| EP2196100A1 (en) | 2010-06-16 |
| CN101808535A (zh) | 2010-08-18 |
| WO2009047925A1 (ja) | 2009-04-16 |
| JP5093658B2 (ja) | 2012-12-12 |
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