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Meat extract and process for producing the same

A manufacturing method and extract technology, which are applied in the field of animal meat extract and its manufacturing, can solve problems such as poor flavor, and achieve the effects of good flavor and excellent preservation.

Inactive Publication Date: 2011-07-20
KYOWA HAKKO FOOD SPECIALTIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, meat extracts with a high content of soluble solids have a problem with poor flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] 150 kg of refined chicken meat (breast meat and thigh meat: hereinafter referred to as poultry meat) and 350 kg of water were put into a pressure cooker, and heated at 98° C. for 8 hours for extraction. After the extraction, the pot was naturally cooled to 70°C, and the liquid was taken from the output port provided at the bottom of the pot so that it did not contain the fat part floating above, and the extract was concentrated using EVAPOR type CEP1 (manufactured by Okawara Seisakusho Co., Ltd.). About 140 kg of a clear poultry meat extract with a solids content of 20% by weight were prepared. The solid content was measured using a Brix meter (Atago Handy Refractometer, manufactured by Atago Co., Ltd.).

[0076]The phosphate ion concentration of the poultry meat extract was 182 mmol / l when measured under the following conditions: using a capillary electrophoresis device (instrument name: Hewlett-Packard 3D CE (HEWLETT PACKARD 3D CE), Agilent Technologies Innovating the...

Embodiment 2

[0092] Bacillus stearothermophilus (Bacillus stearothermophilus) was spread on a normal agar medium (manufactured by Nissui Pharmaceutical Co., Ltd.), and cultured at 50° C. for 48 hours to propagate the bacterial cells. After confirming the formation of spores in the bacterial cells by microscopic observation, the bacterial cells were killed.

[0093] Put the bacterial cells collected by the inoculation loop into sample tubes with a capacity of 1.5ml, and disperse them with 1ml of sterilized water to prepare a bacterial cell suspension. According to the method described in Example 1, the spore suspension was prepared from the thalline suspension. Adjust the spore concentration of the spore suspension to reach 3×10 4 ~3×10 5 pieces / ml. Using this spore suspension, the bacteriostatic effect of the following extract was confirmed.

[0094] Chicken skeleton (90% by weight of bone tissue, 10% by weight of muscle tissue: hereinafter referred to as poultry skeleton) was used as ...

Embodiment 3

[0106] Disodium hydrogen phosphate was added to the poultry skeleton extract with a phosphate ion concentration of 8 mmol / l prepared in Example 2, so that the phosphate ion concentration in the extract was 8 to 146 mmol / l. In the extract obtained after adjusting the phosphate ion concentration, with the method described in Example 2, after adding the spore suspension of Bacillus stearothermophilus in the poultry extract, carry out UHT sterilization and filling packaging to obtain Fill the packaged meat extract (test area 1-7).

[0107] After storing the filled and packaged animal meat extracts at 50° C. for 24 hours, the number of bacteria in the animal meat extract was measured by the method for measuring the number of bacteria described in Example 2.

[0108] The results are shown in Table 2.

[0109] The proliferation of spores in the table is expressed as follows, the experimental area with 10,000 or more colonies is +, the experimental area with 1,000-10,000 is ±, and th...

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PUM

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Abstract

The present invention provides a meat extract and a production method thereof. The meat extract contains no detectable microorganisms other than spore-forming bacteria and includes 60 mmol / l or more of phosphate ion, wherein the spore-forming bacteria are microorganisms selected from bacillus, sporolactobacillus, clostridium, and sporosarcina. The meat extract is obtained from a material containing muscle tissues or bone tissues of livestock. The production method includes: obtaining the liquid extract from a material containing muscle tissues or bone tissues of livestock; and adjusting the phosphate ion concentration of the liquid extract to 60 mmol / I or more to inhibiting proliferation of the spore-forming bacterium in the meat extract.

Description

technical field [0001] The invention relates to a livestock meat extract and a manufacturing method thereof. Background technique [0002] At present, there are many methods of sterilization treatment for liquid drinking foods such as animal meat extracts and beverages, and the most convenient method can be a heat treatment method. Retort sterilization is known as a heat treatment method, but when retort sterilization is performed, there is a possibility that a heating odor may be generated, and the quality may be deteriorated, such as aroma volatilization. [0003] Ultra-high temperature sterilization (hereinafter abbreviated as UHT sterilization) is known as a heat treatment method capable of minimizing adverse effects caused by heating. [0004] However, when UHT sterilization targets low-acidity liquid food or neutral liquid food, it is generally possible to remain highly heat-resistant microorganisms called spores, such as those belonging to the genus Bacillus, Sporola...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/31A23L1/39A23L1/313A23L13/00A23L13/30A23L23/00
CPCA23L1/39A23L1/313A23L13/30A23L23/00A23L2/84
Inventor 藤本章人鸟居研志渡边诚宫本敬久
Owner KYOWA HAKKO FOOD SPECIALTIES
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