跡部 美樹雄 Mikio Atobe

株式会社ミートエポック / 代表取締役
COO / Meat Epoch Inc.

 
 20012年熟成肉専門店を「旬熟成」を出店。熟成には発酵菌が重要と知り、飲食店の経営の傍ら、菌と肉の研究に没頭。明治大学農学部と産学連携にて、約4年の歳月をかけ、安全で人体無害な接合菌の培養に成功。熟成肉や熟成魚を簡易的に生産できる「エイジングシート」を開発した。肉や魚に巻くだけで簡単に熟成が可能となる。特徴として、従来の熟成庫を必要とせず、安全に個人の力で熟成した付加価値ある物を作り出せる。また、この技術を転用し保存への活用も発見。温度と日数のコントロールで、熟成から保存まで様々な商品コントロールができる。自分好みの熟成肉や熟成魚を作ったり、刺身などには、劣化軽減させて日持ちが良くなるなど、使い方次第で仕上がるものは無限大。自分好みの食材を作れるシートである。フードテックコンテストの企業賞や、川崎市から産業賞など多数受賞。
 
Opened a shop specializing in dry-aged meat in 2012. Knowing that fermentation bacteria were important to dry-aged meat, devoted himself to researches on fungus and meat while running restaurants. Under an academic-industrial alliance with Meiji University, it took about 4 years to succeed in incubating zygomycete harmless to humans. Developed “Aging Sheet” which can simply produce dry-aged meat and dry-aged fish, enabling the aging of meat and fish easily just by wrapping them with it. This sheet is featured by the fact that it enables every individual to produce dry-aged, added-value things safely and independently without a room for dry-aging required traditionally. Additionally, discovered how to convert this technology to the cure of meat and fish. Depending on how you use this “Aging Sheet”, you can complete innumerable products such as producing dry-aged meat or dry-aged fish of your choice and extending the storage life of sliced raw fish (sashimi). This is the sheet that enables you to produce ingredients you like. Received many awards including a corporate prize of FOOD-TECH GP and an industrial prize from Kawasaki City.