JP4763315B2 - Quality improver for processed meat for retort - Google Patents
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本発明は、食肉加工品の品質改善剤、さらに詳しくは、レトルト処理を施した後においても、弾力性、柔らかさ、線維感を有する食肉加工品を調製するための品質改善剤および食肉加工品に関する。 The present invention relates to a quality improving agent for processed meat products, and more specifically, a quality improving agent and processed meat product for preparing a processed meat product having elasticity, softness, and fiber feeling even after retort treatment. About.
牛肉、豚肉、鶏肉等の食肉は、特有の弾力性、柔らかさ、線維感を有するが、これらを何ら予備処理することなくレトルト処理すると、肉汁感と保水性が低下してパサパサとした不自然な食感となり、商品価値を失ってしまう。これを防止するため、従来炭酸ナトリウムとクエン酸を含有する調味液や、リン酸塩を含有する調味液に、食肉を浸漬する予備処理（特許文献１）を行っていた。 Meat such as beef, pork, and chicken has unique elasticity, softness, and fiber feeling, but if these are retorted without any pre-treatment, the meat juice feeling and water retention are reduced, resulting in unnaturalness. The product will lose its commercial value. In order to prevent this, a pretreatment (Patent Document 1) for immersing meat in a seasoning solution containing sodium carbonate and citric acid or a seasoning solution containing phosphate has been performed.
一方、調理時及び喫食時にソフトでジューシーな食感を与えるため、ホエータンパク質とカルシウム剤等を配合した品質改良剤が知られている（特許文献２）。
しかしながら、炭酸ナトリウムとクエン酸を用いた場合でも、その効果はきわめて不十分であり、肉汁感と保水性が改善されても、線維感が不足して柔らか過ぎる食感のものとなってしまう。また、リン酸塩を用いた場合、リン酸塩が化学合成品であるため、その使用は好ましいとされず、しかもリン酸塩は、加工時の吸水力はあるものの、加熱時には吸収した水分を排出してしまう傾向があり、風味の点でも問題があった。さらにホエータンパク質とカルシウム剤等を用いた場合、高温のレトルト処理に対しても、弾力性、柔らかさ、線維感等優れた食感を維持するには十分ではなかった。 However, even when sodium carbonate and citric acid are used, the effect is very inadequate, and even if the feeling of meat juice and water retention are improved, the feeling of fiber becomes insufficient and the texture becomes too soft. Also, when phosphate is used, its use is not preferred because phosphate is a chemically synthesized product, and phosphate has water absorption during processing, but absorbs moisture absorbed during heating. There was a tendency to discharge, and there was also a problem in terms of flavor. Further, when whey protein and calcium agent are used, it is not sufficient to maintain an excellent texture such as elasticity, softness, and fiber feeling even with a high temperature retort treatment.
したがって、本発明は、高温のレトルト処理を行った場合であっても、弾力性、柔らかさ、線維感等の食肉の優れた食感を維持することが可能な、食肉加工品の品質改善剤を提供することを目的とする。また、本発明は、かかる品質改善剤を用いた食肉加工品を提供することを目的とする。 Therefore, the present invention is a quality improving agent for processed meat products, which can maintain excellent texture of meat such as elasticity, softness and fiber feeling even when subjected to high temperature retort processing. The purpose is to provide. Another object of the present invention is to provide a processed meat product using such a quality improver.
本発明者は、上記課題を解決すべく鋭意検討した結果、食肉本来の優れた食感を維持するためには、食肉加工品に弾力性、柔らかさに加え、適度な線維感を与えることが必要であり、線維感はおもにカルシウムにより与えられるが、この時同時に、タンパク質と単糖類もしくは少糖類を組み合わせて用いることで、弾力性、柔らかさ、しっとり感も同時に与えられることを見出した。その結果、これらに加え、炭酸ナトリウム及びクエン酸を含有する品質改善剤が、顕著な食感改善効果を有することを見出した。 As a result of intensive studies to solve the above-mentioned problems, the present inventor is able to give an appropriate fiber feeling in addition to elasticity and softness to processed meat products in order to maintain the original excellent texture of meat. It is necessary, and the fiber feeling is mainly given by calcium. At the same time, it was found that elasticity, softness and moist feeling can be given simultaneously by using a combination of protein and monosaccharide or oligosaccharide. As a result, it was found that a quality improving agent containing sodium carbonate and citric acid in addition to these has a remarkable texture-improving effect.
すなわち、本発明の第一の発明は、炭酸ナトリウム、クエン酸、タンパク質、単糖類もしくは少糖類、並びにカルシウム塩を含有し、ｐＨが９〜１１であることを特徴とするレトルト用食肉加工品の品質改善剤である。 That is, the first invention of the present invention, sodium carbonate, citrate, proteins, monosaccharides or oligosaccharides, and contains a calcium salt, retort food meat products, wherein the pH is 9-11 It is a quality improver.
本発明の第二の発明は、単糖類もしくは少糖類が、乳糖である第一の発明に記載の品質改善剤である。 2nd invention of this invention is a quality improvement agent as described in 1st invention whose monosaccharide or oligosaccharide is lactose.
本発明の第三の発明は、タンパク質がホエータンパク質である第一又は第二の発明に記載の品質改善剤である。 3rd invention of this invention is a quality improvement agent as described in 1st or 2nd invention whose protein is whey protein.
本発明の第四の発明は、カルシウム塩が、乳由来のカルシウム、塩化カルシウム、炭酸カルシウム、炭酸水素カルシウム、硫酸カルシウム、硝酸カルシウム、乳酸カルシウム、リンゴ酸カルシウム、酒石酸カルシウム、リン酸カルシウム、クエン酸カルシウム、カルシウムホスホカゼイネート、パントテン酸カルシウム、ピロリン酸二水素カルシウム、プロピオン酸カルシウム、ステアロイル乳酸カルシウム、エチレンジアミン四酢酸カルシウム二ナトリウム、グリセロリン酸カルシウム、グルタミン酸カルシウムからなる群より選ばれる１種以上である第一の発明〜第三の発明のいずれか一つに記載の品質改善剤である。 According to a fourth aspect of the present invention, the calcium salt is derived from milk, calcium chloride, calcium carbonate, calcium hydrogen carbonate, calcium sulfate, calcium nitrate, calcium lactate, calcium malate, calcium tartrate, calcium phosphate, calcium citrate, First invention which is at least one selected from the group consisting of calcium phosphocaseinate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium propionate, calcium stearoyl lactate, disodium calcium ethylenediaminetetraacetate, calcium glycerophosphate and calcium glutamate -The quality improving agent according to any one of the third invention.
本発明の第五の発明は、タンパク質含有量が０．３質量％以上である第一の発明〜第四の発明のいずれか一つに記載の品質改善剤である。 5th invention of this invention is a quality improvement agent as described in any one of 1st invention-4th invention whose protein content is 0.3 mass% or more.
本発明の第六の発明は、含有する炭酸ナトリウムとクエン酸の質量比が、炭酸ナトリウム：クエン酸＝２．４：０．５である請求項１〜５のいずれか１項に記載の品質改善剤である。 The sixth aspect of the present invention is the quality according to any one of claims 1 to 5, wherein the mass ratio of sodium carbonate and citric acid contained is sodium carbonate: citric acid = 2.4: 0.5. It is an improving agent .
本発明の第七の発明は、第一の発明〜第六の発明のいずれか一つに記載の品質改善剤により予備処理されたことを特徴とするレトルト用食肉加工品である。
The seventh invention of the present invention is a processed meat product for retort characterized by being pretreated with the quality improver according to any one of the first to sixth inventions.
本発明の品質改善剤を用いれば、牛肉、豚肉、鶏肉等を高温のレトルト処理を行った場合であっても、弾力性、柔らかさ等に加え、食肉本来が持つ自然な線維感も併せ持つ優れた食感の食肉加工品を得ることができる。 By using the quality improver of the present invention, even when beef, pork, chicken, etc. are subjected to high temperature retort treatment, in addition to elasticity, softness, etc., it also has the natural fiber feeling inherent in meat A processed meat product with a high texture can be obtained.
以下、本発明を詳しく説明する。
本発明の品質改善剤に用いることができるカルシウム塩は、アルカリ性の強くない各種無機カルシウム塩および有機酸のカルシウム塩であり、好ましいものの例として、乳由来のカルシウム、塩化カルシウム、炭酸カルシウム、炭酸水素カルシウム、硫酸カルシウム、硝酸カルシウム、乳酸カルシウム、リンゴ酸カルシウム、酒石酸カルシウム、リン酸カルシウム、クエン酸カルシウム、カルシウムホスホカゼイネート、パントテン酸カルシウム、ピロリン酸二水素カルシウム、プロピオン酸カルシウム、ステアロイル乳酸カルシウム、エチレンジアミン四酢酸カルシウム二ナトリウム、グリセロリン酸カルシウム、グルタミン酸カルシウムからなる群より選ばれる１種以上を挙げることができる。
これらカルシウム塩の含有量は、０．０３質量％以上、特に０．０６質量％以上であることが好ましい。
The present invention will be described in detail below.
Calcium salts that can be used for the quality improver of the present invention are various inorganic calcium salts and organic acid calcium salts that are not strongly alkaline, and preferable examples include calcium derived from milk, calcium chloride, calcium carbonate, hydrogen carbonate. Calcium, calcium sulfate, calcium nitrate, calcium lactate, calcium malate, calcium tartrate, calcium phosphate, calcium citrate, calcium phosphocaseinate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium propionate, calcium stearoyl lactate, ethylenediaminetetraacetic acid One or more selected from the group consisting of calcium disodium, calcium glycerophosphate, and calcium glutamate can be mentioned.
The content of these calcium salts is preferably 0.03% by mass or more, particularly preferably 0.06% by mass or more.
カルシウムは、食肉の筋原線維に結合し、食肉が本来持つ線維感を保つことをおもな役割としているが、水酸化カルシウムや酸化カルシウム等の焼成カルシウム等のアルカリ性の強いカルシウム塩を用いると、線維感を保つことができても、食肉の風味を損ねるため、アルカリ性の強くないカルシウム塩を用いる。 Calcium binds to the myofibrils of meat and has the main role of maintaining the fiber feeling inherent in meat, but when using a strong alkaline calcium salt such as calcined calcium such as calcium hydroxide or calcium oxide Even if the fiber feeling can be maintained, a calcium salt that is not strongly alkaline is used to impair the flavor of the meat.
本発明の品質改善剤に用いることができるタンパク質としては、好ましくはホエータンパク質、大豆タンパク質、卵白を挙げることができるが、ホエータンパク質がより好ましい。
また、タンパク質の含有量は、０．３質量％以上であることが好ましい。
これらタンパク質は、食肉の保水性を上げることで、食肉に本来の柔らかさ、弾力性、を与え、自然な風味を与えることを主な役割としている。
Preferred examples of the protein that can be used in the quality improving agent of the present invention include whey protein, soy protein, and egg white, with whey protein being more preferred.
Moreover, it is preferable that protein content is 0.3 mass% or more.
These proteins have the main role of imparting a natural flavor to the meat by giving the meat its original softness and elasticity by increasing the water retention of the meat.
ホエータンパク質としては、例えば、ホエータンパク質濃縮物（以下ＷＰＣと略記）を用いることができ、このＷＰＣは、チーズ製造時に得られるホエーから、限外ろ過により、乳糖およびミネラルを可能な限り除去したのち、濃縮・乾燥して得たものであり、その組成の約８０％がタンパク質からなるものである。 As the whey protein, for example, a whey protein concentrate (hereinafter abbreviated as WPC) can be used. This WPC is obtained by removing as much lactose and minerals as possible from the whey obtained during cheese production by ultrafiltration. It is obtained by concentration and drying, and about 80% of the composition is composed of protein.
本発明の品質改善剤に用いることができる単糖類もしくは少糖類としては、好ましくはショ糖、麦芽糖、乳糖、果糖、ガラクトース、ブドウ糖を挙げることができるが、乳糖がより好ましい。
また、これら単糖類もしくは少糖類の含有量は、０．５質量％以上であることが好ましく、１．０質量％以上であることがより好ましい。
一方、これら単糖類もしくは少糖類は、食肉に柔らかさ、弾力性、しっとり感を与えることを主な役割としている。
Examples of monosaccharides or oligosaccharides that can be used in the quality improver of the present invention include sucrose, maltose, lactose, fructose, galactose, and glucose, with lactose being more preferred.
In addition, the content of these monosaccharides or oligosaccharides is preferably 0.5% by mass or more, and more preferably 1.0% by mass or more.
On the other hand, these monosaccharides or oligosaccharides have a main role of imparting softness, elasticity and moist feeling to meat.
炭酸ナトリウムは、食肉を適度なアルカリ性に保ち、イオン強度の上昇によりイオンが食肉タンパク質組織に入り込むことで保水力を増加させ、食肉に柔らかさを与えることを主な役割としている。さらにクエン酸と併用することで、本発明の品質改善剤溶液に食肉を浸漬させた際のｐＨを安定化させ、食肉の品質を安定化させている。
炭酸ナトリウムとクエン酸の含有量は、品質改善剤溶液がｐＨ９〜１１となるように決めればよく、炭酸ナトリウム：２．４質量％／クエン酸：０．５質量％程度であることが好ましい。
The main role of sodium carbonate is to keep the meat moderately alkaline, increase the water retention by allowing ions to enter the meat protein tissue by increasing the ionic strength, and give the meat softness. Furthermore, by using together with citric acid, the pH when meat is immersed in the quality improver solution of the present invention is stabilized, and the quality of the meat is stabilized.
The content of sodium carbonate and citric acid may be determined as quality improving agent solution is pH 9-11, sodium carbonate: is preferably about 0.5 wt%: 2.4 wt% / citric acid .
本発明の品質改善剤を用いる食肉加工品は、牛肉、豚肉、鶏肉等の畜肉あるいは魚肉等であり、通常の製法により加工あるいは製造されたものであって、レトルト用の加工品も含まれる。 Processed meat products using the quality improving agent of the present invention are beef, pork, poultry and other livestock meat or fish, etc., which are processed or manufactured by ordinary manufacturing methods, and include processed products for retort.
本発明の品質改善剤を用いる方法としては、品質改善剤を水に溶解又は分散してｐＨ９〜１１とし、この溶液に食肉を浸漬する方法、溶液を食肉にインジェクションする方法、溶液で食肉をタンブリングする方法、溶液を食肉に混ぜ合わせる方法、および溶液中で食肉を加熱処理する方法等を挙げることができる。 As the method using the quality improver of the present invention, the quality improver is dissolved or dispersed in water to adjust the pH to 9 to 11, and the meat is immersed in this solution, the solution is injected into the meat, and the meat is tumbled with the solution. A method of mixing the solution with the meat, a method of heat-treating the meat in the solution, and the like.
上記方法により、品質改善剤で予備処理された食肉加工品は、高温のレトルト処理をしても、弾力性、柔らかさ、線維感等優れた食感を持つ食肉加工品となる。 By the above method, the processed meat product pretreated with the quality improving agent becomes a processed meat product having an excellent texture such as elasticity, softness and fiber feeling even when subjected to a high temperature retort treatment.
以下に、具体的な例を挙げて本発明についてさらに詳しく説明するが、本発明は特にこれらの例に限定されるものではない。
表１〜表５に示す配合割合の品質改善剤を用いて、図１に示す工程により、食肉を予備処理し、加工食肉を調製した。具体的には、品質改善剤の水溶液３５０ｇを調製し、ｐＨ９〜１１であることを確認後、食肉５００ｇをこの水溶液に４℃で15時間浸漬した。その後、浸漬液を捨て、沸騰水中で２分３０秒ボイルした後、水道水で冷却した。冷却後、この肉３５ｇをソース１６５ｇとともにレトルトパウチに詰め、１２１℃で３３分間加圧加熱殺菌を行い、得られた加工食肉の品質評価を、５点満点の官能評価で実施した。なお、表１〜表５中の配合割合の数値は、すべて質量％を表す。
Hereinafter, the present invention will be described in more detail with specific examples, but the present invention is not particularly limited to these examples.
By using the quality improvers having the blending ratios shown in Tables 1 to 5, meat was pretreated by the process shown in FIG. 1 to prepare processed meat. Specifically, 350 g of an aqueous solution of a quality improving agent was prepared, and after confirming that the pH was 9 to 11, 500 g of meat was immersed in this aqueous solution at 4 ° C. for 15 hours. Then, the immersion liquid was discarded, and after boiling for 2 minutes and 30 seconds in boiling water, it was cooled with tap water. After cooling, 35 g of this meat was packed in a retort pouch together with 165 g of sauce, sterilized by heating under pressure at 121 ° C. for 33 minutes, and the quality evaluation of the obtained processed meat was performed with a sensory evaluation of 5 points. In addition, the numerical value of the mixture ratio in Table 1-Table 5 represents the mass% altogether.
なお、ホエータンパク質源としては、ＷＰＣ−Ｃａおよびミラクテール８０（いずれも森永乳業株式会社製）を用いた。これらはＷＰＣを含むもので、その成分は以下に示す通りである。
ＷＰＣ−Ｃａ：ホエータンパク質（２９．０％）、脂肪（２．０％）、炭水化物（５２．５％）、灰分（１３．５％）、内カルシウム（３．４％）、水分（３．０％）
ミラクテール８０：ホエータンパク質（８０．０％）、脂肪（７．０％）、炭水化物（３．０％）、灰分（４．０％）、内カルシウム（０．５５％）、水分（６．０％）
In addition, as a whey protein source, WPC-Ca and Miractail 80 (all manufactured by Morinaga Milk Industry Co., Ltd.) were used. These contain WPC, and the components are as shown below.
WPC-Ca: Whey protein (29.0%), fat (2.0%), carbohydrate (52.5%), ash (13.5%), internal calcium (3.4%), moisture (3. 0%)
Miractail 80: whey protein (80.0%), fat (7.0%), carbohydrate (3.0%), ash (4.0%), internal calcium (0.55%), moisture (6.0 %)
（試験例１〜５）
ＷＰＣ−Ｃａ２．０％、炭酸ナトリウム２．４％およびクエン酸０．５％を用いて調製した品質改善剤で食肉を予備処理した試験例１では、得られた加工食肉は表１に示すように、柔らかさ、弾力、線維感いずれも良好な結果を示した。
また、試験例２〜５では、ＷＰＣとしてミラクテール８０を用い、これに炭酸ナトリウム、クエン酸、カルシウム、乳糖を加えて調製した品質改善剤を用いた結果、得られた加工食肉は表１に示すように、良好な品質を示した。
(Test Examples 1 to 5)
In Test Example 1 where meat was pretreated with a quality improver prepared using 2.0% WPC-Ca, 2.4% sodium carbonate and 0.5% citric acid, the processed meat obtained was as shown in Table 1. In addition, the softness, elasticity, and fiber feeling all showed good results.
In Test Examples 2 to 5, Miractail 80 was used as WPC, and as a result of using a quality improver prepared by adding sodium carbonate, citric acid, calcium, and lactose, the processed meat obtained was shown in Table 1. So showed good quality.
（試験例６〜９）
また、試験例４の乳糖の代わりにグルコースを用いた試験例６およびトレハロースを用いた試験例７でも、得られた加工食肉は表２に示すように、良好な品質を示した。
さらに、試験例４のミラクテール８０の代わりに大豆タンパク質としてサンラバー５０（不二製油株式会社製）を用いた試験例８、および卵白として乾燥卵白Ｋ（キューピー株式会社製）を用いた試験例９でも、得られた加工食肉は表２に示すように、良好な品質を示した。
(Test Examples 6 to 9)
Also, in Test Example 6 using glucose instead of lactose in Test Example 4 and Test Example 7 using trehalose, the obtained processed meat showed good quality as shown in Table 2.
Furthermore, in Test Example 8 using Sun Rubber 50 (Fuji Oil Co., Ltd.) as a soy protein instead of Miractail 80 of Test Example 4, and Test Example 9 using dried egg white K (Kupy Co., Ltd.) as egg white The obtained processed meat exhibited good quality as shown in Table 2.
（試験例１０）
しかし、カルシウムに関しては、ミルクカルシウムを用いた試験例２、塩化カルシウムを用いた試験例３および４、乳酸カルシウムを用いた試験例５では、いずれも得られた加工食肉は表１に示すように、良好な品質を示したが、これらに代わり酸化カルシウムを用いた試験例１０では、表２に示す通り線維感が不足するなど、良好な品質の加工食肉は得られなかった。
一方、塩化カルシウムの量を増やした試験例４は、試験例３よりも、得られた加工食肉の線維感が向上することが確認された。
(Test Example 10)
However, with regard to calcium, in Test Example 2 using milk calcium, Test Examples 3 and 4 using calcium chloride, and Test Example 5 using calcium lactate, the processed meat obtained was as shown in Table 1. However, in Test Example 10 using calcium oxide instead of these, processed meat of good quality was not obtained, as shown in Table 2, such as insufficient fiber feeling.
On the other hand, it was confirmed that in Test Example 4 in which the amount of calcium chloride was increased, the fiber feeling of the obtained processed meat was improved as compared with Test Example 3.
（試験例１４、１５、２０、２１）
試験例１〜９に対して、単糖類もしくは少糖類を用いていない試験例１４、カルシウムをほとんど用いていない試験例１５、タンパク質を用いていない試験例２０および２１では、表３〜５に示すように、良好な品質の加工食肉は得らず、カルシウムが欠けると線維感が不足し、タンパク質、単糖類もしくは少糖類のいずれかが欠けると、柔らかさや弾力が不足することが確認された。
特に、タンパク質の代わりに馬鈴薯デンプンを用いた試験例２０、タンパク質の代わりに乳化剤としてＳＹグリスターＮＥ−７５０（坂本薬品工業株式会社製）を用いた試験例２１の結果より、デンプンや乳化剤は、タンパク質の代用にはできないことが確認された。
(Test Examples 14, 15, 20, 21)
For Test Examples 1-9, Test Example 14 using no monosaccharide or oligosaccharide, Test Example 15 using almost no calcium, and Test Examples 20 and 21 using no protein are shown in Tables 3-5. As described above, it was confirmed that processed meat of good quality was not obtained, and when the calcium was lacked, the fiber feeling was insufficient, and when any of protein, monosaccharide or oligosaccharide was lacked, the softness and elasticity were insufficient.
In particular, from the results of Test Example 20 using potato starch instead of protein and Test Example 21 using SY Glyster NE-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd.) as an emulsifier instead of protein, starch and emulsifier It was confirmed that it was not possible to substitute for.
（試験例１９）
また、カルシウムの代わりに塩化マグネシウムを用いた試験例１９でも、表４に示すように、得られた加工食肉は線維感が非常に弱く、マグネシウムをカルシウムの代用にはできないことが確認された。
(Test Example 19)
Also, in Test Example 19 using magnesium chloride instead of calcium, as shown in Table 4, it was confirmed that the obtained processed meat had very weak fiber feeling and magnesium could not be substituted for calcium.
（試験例１１〜１３、試験例１６〜１８）
タンパク質、カルシウム、単糖類もしくは少糖類のうち、さらに複数成分が欠けた試験例１１〜１３、試験例１６〜１８では、加工食肉の品質が大きく劣ることが確認された。
(Test Examples 11-13, Test Examples 16-18)
It was confirmed that the quality of processed meat was greatly inferior in Test Examples 11 to 13 and Test Examples 16 to 18 in which a plurality of components further lacked among protein, calcium, monosaccharide, or oligosaccharide.
上記のように、食肉加工品に、食肉本来の弾力性、柔らかさ、適度な線維感などの優れた食感を与えるためには、炭酸ナトリウム、クエン酸、タンパク質、単糖類もしくは少糖類、並びにカルシウム塩が必要であり、試験例１〜９で示したような本発明の品質改善剤で予備処理を行うことで、良好な品質の食肉加工品が得られる。 As described above, in order to give an excellent texture such as elasticity, softness, moderate fiber feeling, etc., to the processed meat product, sodium carbonate, citric acid, protein, monosaccharide or oligosaccharide, and A calcium salt is required, and a processed meat product of good quality can be obtained by performing a pretreatment with the quality improver of the present invention as shown in Test Examples 1 to 9.
本発明は、加熱調理用の肉などの食肉加工品の品質改善に優れた効果を発揮するものであり、具体的には、レトルトカレー及びシチューの肉、ハンバーグ、鶏のから揚げ、しゅうまいあるいは餃子の肉、とんかつ、えびの天ぷらなど食品産業の広範囲の製品に適用できる。 The present invention exerts an excellent effect on improving the quality of processed meat products such as meat for cooking, specifically, retort curry and stew meat, hamburger, fried chicken, cucumber or dumplings It can be applied to a wide range of products in the food industry such as meat, tonkatsu and shrimp tempura
１・・・品質改善剤水溶液の調製工程、２・・・品質改善剤水溶液への食肉の浸漬工程、３・・・食肉のボイル工程、４・・・食肉のレトルト処理工程
DESCRIPTION OF SYMBOLS 1 ... Preparation process of quality improver aqueous solution, 2 ... Meat immersion process in quality improver aqueous solution, 3 ... Meat boil process, 4 ... Meat retort treatment process
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| JPWO2010126165A1 (en) * | 2009-04-28 | 2012-11-01 | 味の素株式会社 | Meat softening reforming method and softening modifier |
| JP5343751B2 (en) * | 2009-07-31 | 2013-11-13 | 三菱化学株式会社 | Food modifier |
| WO2014048359A1 (en) * | 2012-09-28 | 2014-04-03 | Jiang Kai | Composition for enhancing quality of meat products |
| JP6064587B2 (en) * | 2012-12-26 | 2017-01-25 | 味の素株式会社 | Container-packed liquid seasoning and method for producing cooked meat using the same |
| KR101447192B1 (en) * | 2013-09-13 | 2014-10-08 | 주식회사 케이티에스푸드 | Composition for processing marine product and method for processing marine product using the same |
| JP2015198596A (en) * | 2014-04-07 | 2015-11-12 | 青葉化成株式会社 | Texture modifier for meat processed product, method for manufacturing meat processed product, and meat processed product |
| JP7225575B2 (en) * | 2018-06-27 | 2023-02-21 | 味の素株式会社 | Method for suppressing coagulation of fats and oils in processed meat products, method for producing processed meat products in which coagulation of fats and oils is suppressed, and coagulation inhibitor for fats and oils in processed meat products |
| CN111116390B (en) * | 2019-12-25 | 2024-06-21 | 长沙兴嘉生物工程股份有限公司 | Preparation method of calcium glutamate |
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