PROBLEM TO BE SOLVED: To provide an aging method of meats capable of softening meats in shorter time and increasing umami, and good in yield.SOLUTION: Meats are packed with a dehydration sheet where a sugar thickening polysaccharide (adhesive paste) consisting of high concentration of edible saccharides consisting of a starch sirup component and a seaweed component is sandwiched between 2 special semi-permeable membrane films for food products consisting of a polyvinyl alcohol film, meats packed with the dehydration sheet are packed with an aluminum foil, meats packed with the aluminum foil are put in a refrigerator to which high voltage can be applied and low temperature aging stored at a temperature in the refrigerator of 0 to -3°C for 48 to 96 hours with applying high potential voltage.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】より短期間に肉類を柔らかくし旨みも増すことが可能であり、かつ、歩留まりもよい肉類の熟成方法を提供する。【解決手段】ポリビニルアルコールフィルムからなる2枚の特殊な食品用半透膜フィルムの間に、水あめ成分からなる高濃度の食用糖類と海草成分からなる糖粘多糖類(糊料)が挟持された脱水シートで肉類を包み、この脱水シートで包まれた肉類をアルミホイルで包み、このアルミホイルで包まれた肉類を高電圧が印加可能な冷蔵庫の庫内に入れ、高電位電圧をかけて庫内温度0乃至-3℃で48乃至96時間低温熟成保存する。【選択図】図1
