MOELLER PATRICK W,パトリク ダブル モエルレル,RAMAKRISHNAN SREEKUMAR,スレエクマル ラマクリシュナン
申请号：
JP2014216059
公开号：
JP2015037420A
申请日:
2014.10.23
申请国别(地区):
JP
年份:
2015
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a method of inhibiting the growth of microorganisms attached to poultry meat, pork, beef, marine products, fresh vegetables or baked bread dough products or the like without adding the flavor of smoking to derivatives from a smoking solution and foods.SOLUTION: There is provided a derivative from a smoking solution containing (a) 0 to about 6 wt.% per unit volume (w/v) of titration acidity, (b) at least about 3 wt.% per unit volume (w/v) of carbonyl, (c) less than about 0.5 wt.% per unit volume (w/v) of a phenol component and (d) less than about 97 wt.% per unit volume (w/v) of water. There is also provided a processing method of immersing derivative foods from the smoking solution manufactured by separating and concentrating a low-boiling point component as manufacturing the derivative from the smoking solution by treatment of the smoking solution through an evaporator into a solution of the derivative from the smoking solution.【課題】燻煙液の由来物及び食料品に燻製の風味を付与することなしに、家禽肉、豚肉、牛肉、海産物、新鮮な野菜、又は焼いたパン生地製品等に付着した微生物の生育を阻害する方法の提供。【解決手段】(a)単位容量当たり0から約6%重量(w/v)の濃度の滴定酸度;(b)単位容量当たり少なくとも約3%重量(w/v)のカルボニル;(c)単位容量当たり約0.5%重量(w/v)未満の濃度のフェノール成分;及び(d)単位容量当たり約97%重量(w/v)未満の濃度の水を含む燻煙液の由来物。燻煙液をエバポレータを通して処理して、該燻煙液の由来物を製造するように低沸点成分を分離、凝縮することで製造される燻煙液の由来物食料品を、前記燻煙液の由来物の溶液に浸される処理方法。【選択図】図1
