JPH07322853A - Method for treating meat and the like - Google Patents
Method for treating meat and the likeInfo
- Publication number
- JPH07322853A JPH07322853A JP6139662A JP13966294A JPH07322853A JP H07322853 A JPH07322853 A JP H07322853A JP 6139662 A JP6139662 A JP 6139662A JP 13966294 A JP13966294 A JP 13966294A JP H07322853 A JPH07322853 A JP H07322853A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- yield
- aqueous solution
- improving
- seafood
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、肉類の処理方法に関す
るものであって、更に詳細には、魚介肉及び/又は鳥獣
肉を処理して、吸水力、保水力を向上せしめ、特に加熱
後の歩留まりを向上させ、食感を改良する方法に関する
ものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of treating meat, and more particularly, to treating seafood and / or poultry meat to improve water absorption and water retention, especially after heating. The present invention relates to a method for improving the yield and improving the texture.
【0002】[0002]
【従来の技術】肉類を処理することによってひき起され
る歩留まりの低下、食感の低下を防止する目的で、従来
よりいくつもの方法が行われてきている。これらの方法
のうち、浸漬による方法が広く行われており、例えば、
各種リン酸塩による方法、一般的な調味料による方法、
リンゴ酸塩による方法(特開平5−15344号)が知
られている。2. Description of the Related Art Several methods have heretofore been carried out for the purpose of preventing a decrease in yield and a decrease in texture caused by treating meat. Of these methods, the method of immersion is widely used, for example,
Method with various phosphates, method with general seasoning,
A method using malate (JP-A-5-15344) is known.
【0003】しかしながら、リン酸塩による方法は、体
内へのカルシウムの吸収阻害等があり健康上好ましいも
のではなく、またリン酸塩自体の苦味も感じられる。ま
た、一般的な調味料による方法は、漬け込み歩留まりに
ついては一応評価できるものの、加熱歩留まりは顕著に
良いものではない。そしてリンゴ酸塩による方法は、歩
留まりも低く、食感、風味ともに好ましいものではない
し、エビ以外の肉類の処理には有効ではない。そこで、
これらに代る新しい処理法の開発が待望されている。However, the method using phosphate is not preferable for health because it inhibits absorption of calcium into the body and the bitterness of phosphate itself is also felt. In addition, although a general seasoning method can be used to evaluate the pickling yield, the heating yield is not very good. The malate method has a low yield, is not preferable in terms of texture and flavor, and is not effective for treating meats other than shrimp. Therefore,
There is a long-awaited development of new processing methods to replace these.
【0004】[0004]
【発明が解決しようとする課題】本発明は、上記した業
界のニーズに応えるためになされたものであって、本発
明の課題は、味、風味を損うことなく、魚介肉、畜肉、
鳥肉等の肉類の食感を向上させ、且つ歩留まりも向上さ
せることのできる新規な方法を提供することである。The present invention has been made in order to meet the needs of the above-mentioned industry, and the object of the present invention is to preserve seafood meat, livestock meat, and meat without sacrificing taste and flavor.
It is an object of the present invention to provide a novel method capable of improving the texture of meat such as poultry and also improving the yield.
【0005】[0005]
【課題を解決するための手段】本発明は、上記目的を達
成するためになされたものであって、焼成カルシウムを
配合した水溶液に肉類を漬け込むことにより上記目的を
達成することを発見した。そして更にこの新知見に基づ
き、他の有効成分を求めて各種物質を広くスクリーニン
グした結果、非常に有効な処理剤を発見し、これらの新
知見を基礎として更に検討を行い、本発明の完成に至っ
た。以下、本発明について詳述する。DISCLOSURE OF THE INVENTION The present invention has been made to achieve the above object, and it was discovered that the above object is achieved by immersing meat in an aqueous solution containing calcined calcium. Further, based on this new finding, as a result of extensively screening various substances for other active ingredients, a very effective treating agent was discovered, further investigation was carried out based on these new findings, and the present invention was completed. I arrived. Hereinafter, the present invention will be described in detail.
【0006】本発明を実施するには、焼成カルシウム
を、あるいは焼成カルシウムとその他の処理剤の1種又
は2種以上を肉類に対して0.01〜20%、好ましく
は0.05〜10%、更に好ましくは0.1〜7%配合
した水溶液(必要あれば、食塩を更に0.1〜5%配合
してもよい)を用いて、肉類を処理する。肉類として
は、魚肉、イカ、タコ、エビ、貝類等の魚介肉、及び/
又は、獣肉、鳥肉等の畜肉が広く包含される。To carry out the present invention, calcined calcium, or one or more of calcined calcium and other treating agent is 0.01 to 20%, preferably 0.05 to 10%, relative to meat. More preferably, the meat is treated with an aqueous solution containing 0.1 to 7% (additional salt may be added to 0.1 to 5% if necessary). As meat, seafood such as fish meat, squid, octopus, shrimp, shellfish, and /
Alternatively, meat such as meat and poultry is widely included.
【0007】肉類(魚介肉及び/又は畜肉)の処理法と
しては、処理剤を配合した水溶液を浸漬液として、肉類
をその中に漬け込んだり、もみこんだり、あるいは肉類
の表面にスプレーしたり、塗布したり、まぶしたり、あ
るいは肉類の内部に注入したりすればよい。このような
処理を行うことにより、肉類への吸水を向上させ、加熱
時及び/又は非加熱時の保水力も高めることができ、そ
の結果、処理後及び/又は加熱後の肉類はジューシーで
食感も大幅に改良され、また、歩留まりも大幅に向上す
る。As a method of treating meat (seafood meat and / or livestock meat), an aqueous solution containing a treating agent is used as an immersion liquid, and the meat is dipped, crushed, or sprayed on the surface of the meat. It may be applied, dusted, or injected into the meat. By carrying out such a treatment, it is possible to improve the water absorption to the meat and also to enhance the water retention capacity during heating and / or non-heating. As a result, the meat after treatment and / or after heating is juicy and has a texture. Is greatly improved, and the yield is also greatly improved.
【0008】本発明における処理剤としては、以下のも
のが例示され、1種又は2種以上が使用される:焼成カ
ルシウム、乳清蛋白質、植物蛋白質、増粘多糖類、澱
粉、デキストリン、繊維、金属イオン、マンナン、エス
テル、コラーゲン、酵素、pH調整剤。Examples of the treating agent in the present invention include the following, and one or more of them are used: calcined calcium, whey protein, vegetable protein, thickening polysaccharide, starch, dextrin, fiber, Metal ion, mannan, ester, collagen, enzyme, pH adjuster.
【0009】焼成カルシウムとしては、天然カルシウム
を焼成処理して得た精製品はもとより、市販されている
製品が充分に使用できる。乳清蛋白質としては、ホエー
蛋白質をすべて指すが、ホエー蛋白質濃縮物(WP
C)、それを更に精製したホエー蛋白質分離物(WP
I)等乳清蛋白質含有物ないし混合物も使用できる。As the calcined calcium, not only purified products obtained by calcining natural calcium but also commercially available products can be sufficiently used. Whey protein refers to all whey proteins, but whey protein concentrate (WP
C), a whey protein isolate (WP) obtained by further purifying it
Whey protein-containing substances or mixtures such as I) can also be used.
【0010】植物蛋白質としては、大豆、米、小麦蛋白
質等植物由来の蛋白質が、精製品、粗製品、含有物を問
わず使用できる。澱粉としては、加熱ゲル化するもので
あれば、天然澱粉、化工澱粉を問わずすべてのものが使
用できる。デキストリンとしては、澱粉を酸、酵素、熱
等によって分解して得られる中間物をいう。増粘多糖類
としては、天然ガム類が広く用いられ、次のようなもの
が例示される:キサンタンガム、グアーガム、ローカス
トビーンガム、トラガントガム、タマリンドガム、カラ
ギーナン、ファーセレラン、アラビアガム、ジェランガ
ム、サイリューム、カードラン等、海藻、種子、樹脂及
び微生物由来の物質。As the plant protein, plant-derived proteins such as soybean, rice and wheat proteins can be used regardless of whether they are purified products, crude products or contained substances. As the starch, any starch can be used regardless of whether it is a natural starch or a modified starch as long as it can be gelled by heating. Dextrin refers to an intermediate product obtained by decomposing starch with an acid, an enzyme, heat or the like. As the thickening polysaccharide, natural gums are widely used, and examples thereof include the following: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, farceleran, gum arabic, gellan gum, silium, curd. Substances derived from seaweed, seeds, resins and microorganisms such as orchids.
【0011】繊維としては、セルロース、ヘミセルロー
ス、又はこれらの含有物のほか、難消化性ないし不消化
性の炭水化物が広く使用され、グルコマンナンその他、
市販の食物ファイバーも自由に使用できる。As the fiber, in addition to cellulose, hemicellulose, or their inclusions, indigestible or indigestible carbohydrates are widely used. Glucomannan and others,
Commercially available dietary fiber is also freely available.
【0012】金属イオンとしては、毒性のない金属イオ
ンが、通常は塩の形態で使用される。金属イオンとして
は、カリウム、ナトリウム、マグネシウム、カルシウム
等のイオンが例示される。エステルとしては、酸とアル
コール由来の物質であって毒性のないものが広く使用さ
れ、次のようなものが例示される:ギ酸、酢酸、酪酸、
(イソ)バレリアン酸、カプロン酸、カプリル酸、ケイ
皮酸、安息香酸等の、メチル、エチル、プロピル、ブチ
ル、(イソ)アミル等のエステル。As the metal ion, a non-toxic metal ion is usually used in the form of a salt. Examples of the metal ion include ions such as potassium, sodium, magnesium and calcium. As the ester, substances derived from acids and alcohols that are not toxic are widely used, and examples thereof include the following: formic acid, acetic acid, butyric acid,
Esters such as (iso) valeric acid, caproic acid, caprylic acid, cinnamic acid, benzoic acid and the like, such as methyl, ethyl, propyl, butyl and (iso) amyl.
【0013】酵素としては、α−アミラーゼ、β−アミ
ラーゼ、マルターゼ、セルラーゼ等炭水化物分解酵素;
リパーゼ、エステラーゼ等脂肪分解酵素;ペプチダー
ゼ、プロナーゼ、パパイン、フィシン、ペプシン、(キ
モ)トリプシン等蛋白質分解酵素のほか、オキシダー
ゼ、カルボキシラーゼ、デヒドロゲナーゼ等各種の酵素
が適宜使用される。Examples of the enzyme include carbohydrate-degrading enzymes such as α-amylase, β-amylase, maltase and cellulase;
Liposase, esterase and other lipolytic enzymes; peptidase, pronase, papain, ficin, proteolytic enzymes such as pepsin and (chymo) trypsin, as well as various enzymes such as oxidase, carboxylase and dehydrogenase are appropriately used.
【0014】pH調整剤としては、pHを調整するため
の酸、アルカリが適宜使用され、例えば、塩酸、酢酸、
乳酸、クエン酸、グルコン酸、コハク酸、酒石酸、フマ
ル酸、こ(れら)の塩、(重)炭酸カリウム、(重)炭
酸ナトリウム、炭酸カルシウム、水酸化ナトリウム、水
酸化カリウム、その他が使用される。As the pH adjuster, an acid or alkali for adjusting the pH is appropriately used, and examples thereof include hydrochloric acid, acetic acid,
Used with lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, salts of these, potassium bicarbonate, sodium bicarbonate, calcium carbonate, sodium hydroxide, potassium hydroxide, and others To be done.
【0015】本発明によれば、加熱処理前はもとより加
熱処理後も、肉類の歩留まりを向上せしめ及び/又は食
感を改良することができるが、既述のように、肉類の吸
水力及び/又は保水力も向上させることができる。この
場合も同様に処理剤を用いて肉類を処理すればよく、処
理剤として、焼成カルシウム、金属イオン及び酵素を用
いる場合には、処理剤を肉類に対して0.01〜5%、
好ましくは0.05〜3%配合した水溶液を用い、上記
以外の処理剤を用いる場合には、肉類に対して0.1〜
10%、好ましくは0.5〜5%配合した水溶液を用い
るとよい。According to the present invention, the yield of meat can be improved and / or the texture can be improved not only before the heat treatment but also after the heat treatment. Alternatively, the water retention capacity can be improved. In this case as well, the meat may be treated with the treating agent in the same manner. When calcined calcium, metal ions and enzyme are used as the treating agent, the treating agent is 0.01 to 5% with respect to the meat.
Preferably, an aqueous solution containing 0.05 to 3% is used.
It is advisable to use an aqueous solution containing 10%, preferably 0.5 to 5%.
【0016】このようにして処理剤を接触せしめて処理
して得た肉類処理物は、充分に吸水ないし保水してお
り、充分に高い歩留まりを有しているだけでなく、加
工、冷凍、加熱処理を行っても、非常に高い歩留まりを
有し、すぐれた食感を呈するという著効が奏される。The processed meat obtained by contacting with the treating agent in this way and having been sufficiently absorbed or retained water, has not only a sufficiently high yield but also processing, freezing and heating. Even if the treatment is performed, it has a very high yield and has a remarkable effect of exhibiting an excellent texture.
【0017】本発明において、加熱処理とは、油ちょ
う、煮る、蒸す、焼く、オーブン処理、電子レンジ処理
等、食品に用いられる加熱処理をすべて指す。同じく加
工とは、加熱処理に先立って行う、カット、成型、調
味、衣付けその他の加工処理をすべて指す。しかも、本
発明においては、肉類処理物は加工後冷凍した後、加熱
処理しても、歩留まりの向上、食感の改良が達成され、
すぐれた冷凍食品として流通ルートにのせることができ
るという著効も奏される。In the present invention, the heat treatment means all heat treatments used for food such as oil frying, boiling, steaming, baking, oven treatment and microwave oven treatment. Similarly, processing refers to all processing such as cutting, molding, seasoning, dressing, etc., which is performed prior to heat treatment. Moreover, in the present invention, the processed meat is frozen after processing, and even if it is heat-treated, improvement in yield and improvement in texture are achieved,
It has the remarkable effect that it can be put on the distribution route as an excellent frozen food.
【0018】[0018]
【作用】本発明の作用効果の詳細は今後の研究にまたね
ばならないが、現時点では一応次のように推定される。
つまり、処理剤水溶液に肉類を浸漬することにより、水
和あるいは水素結合し得る機会が増大し、吸水力、保水
力が向上してくる。そして更に加熱時には、熱凝固性の
素材が、肉類の肉汁及び浸漬し吸水した水分を抱えて凝
固するものと推定される。ACTION The details of the action and effect of the present invention must be covered in future studies, but at the present time it is presumed as follows.
That is, by immersing the meat in the treatment agent aqueous solution, the chances of hydration or hydrogen bonding are increased, and the water absorption capacity and the water retention capacity are improved. Further, it is presumed that, when heated, the thermocoagulable material is coagulated by holding the meat juice of meat and the water absorbed and absorbed.
【0019】以下、本発明の実施例について述べる。Examples of the present invention will be described below.
【0020】[0020]
【実施例1】魚介肉を処理剤含有漬け込み液に漬け込ん
だ後、唐揚げ風に加熱処理し、得られた食品の歩留ま
り、食感を測定した。Example 1 Fish meat was dipped in a dipping solution containing a treating agent and then heat-treated in a fried style to measure the yield and texture of the obtained food.
【0021】魚介肉としては、エビ、イカ、アジ、ホキ
肉を使用した。一方、下記に示すように処理剤を適宜配
合した浸漬液を用意しておき、これに魚介肉を1時間浸
漬した後、馬れいしょ澱粉をまぶし、油ちょう(80℃
達温)して唐揚げ風食品を製造した。As the seafood meat, shrimp, squid, horse mackerel and hoki meat were used. On the other hand, as shown below, prepare a dipping solution in which a treating agent is appropriately blended, immerse the seafood in this for 1 hour, sprinkle with horseradish starch, and add oil (80 ° C).
And then fried food was produced.
【0022】処理剤 A:焼成カルシウム(NCコーポレーション社製品) B:乳清蛋白質 (明治乳業社製品) C:植物蛋白質 (フジピュリナー社製品) D:増粘多糖類 (キサンタンガム) E:澱粉 (日澱化学社製品) F:マンナン (中央化成社製品) G:繊維 (セルロース) H:エステル (酢酸エチルエステル) I:デキストリン (大日本製薬社製品) J:酵素 (パパイン:樋口商会社製品) K:金属イオン (カリウムイオン:KClとして) X:リン酸塩 (対照1) Y:未処理 (対照2)Treatment Agent A: Calcined Calcium (Product of NC Corporation) B: Whey Protein (Product of Meiji Dairy Co., Ltd.) C: Plant Protein (Product of Fuji Puriner) D: Thickening Polysaccharide (Xanthan Gum) E: Starch (Nippon Starch) Chemicals product F: Mannan (Chuo Kasei product) G: Fiber (cellulose) H: Ester (ethyl acetate) I: Dextrin (Dainippon Pharmaceutical Co., Ltd.) J: Enzyme (Papain: Higuchi Trading Co., Ltd.) K: Metal ion (as potassium ion: KCl) X: Phosphate (Control 1) Y: Untreated (Control 2)
【0023】得られた油ちょう食品について、吸水歩留
まり、加熱歩留まりを測定し、また10名の熟練したパ
ネルによる食感についての官能テストを行った。得られ
た結果を、下記表1、表2に示す。With respect to the obtained oil-boiled food, the water absorption yield and the heating yield were measured, and a sensory test for the texture was performed by 10 skilled panels. The obtained results are shown in Tables 1 and 2 below.
【0024】[0024]
【表1】 [Table 1]
【0025】[0025]
【表2】 [Table 2]
【0026】[0026]
【実施例2】焼成カルシウム0.1%に、乳清蛋白質
3.0%、植物蛋白質1.0%、増粘多糖類3.0%を
配合した水溶液に浸漬後の魚介肉に小麦粉をまぶした
後、全卵に漬け、パン粉を付着させたほかは、実施例1
と同様に処理して、フライを製造した。[Example 2] Seafood meat after being dipped in an aqueous solution containing calcined calcium 0.1%, whey protein 3.0%, vegetable protein 1.0%, and thickening polysaccharide 3.0% is sprinkled with flour. Example 1 except that the whole egg was then pickled and bread crumbs were attached
In the same manner as above, a fly was produced.
【0027】得られたフライについて、吸水歩留まり、
加熱歩留まりを測定し、また10名の熟練したパネルに
よる食感についての官能テストを行った。得られた結果
を、下記表3に示す。With respect to the obtained fries, the water absorption yield,
The heating yield was measured, and a sensory test for texture was performed by 10 skilled panels. The results obtained are shown in Table 3 below.
【0028】[0028]
【表3】 [Table 3]
【0029】[0029]
【実施例3】焼成カルシウムを0.1%配合した浸漬液
を調製し、対肉50%の浸漬液中に豚肉を1時間浸漬し
た後、馬れいしょ澱粉をまぶし、油ちょう(80℃達
温)し、未処理のものと比較し、その効果を上記と同様
にして確認した。結果を下記表4に示す。[Example 3] An immersion liquid containing 0.1% of calcined calcium was prepared, and pork was immersed in an immersion liquid of 50% meat for 1 hour, sprinkled with horseradish starch, and then fried (80 ° C reached temperature). ), And the effect was confirmed in the same manner as above. The results are shown in Table 4 below.
【0030】[0030]
【表4】 [Table 4]
【0031】[0031]
【発明の効果】焼成カルシウムにその他の処理剤を1種
又は2種以上組合わせて配合した浸漬液に魚介肉及び/
又は畜肉を浸漬することにより、風味を損うことなく歩
留まりの向上と食感の改良が達成される。[Effects of the Invention] Fish meat and / or dipping solution prepared by mixing calcined calcium with one or more other treating agents is used.
Alternatively, by soaking the meat, the yield and texture can be improved without impairing the flavor.
Claims (7)
ムを配合した水溶液で処理することを特徴とする、魚介
肉及び/又は畜肉の歩留まりを向上せしめ及び/又は食
感を改良せしめる方法。1. A method for improving the yield and / or texture of fish meat and / or livestock meat, which comprises treating the seafood meat and / or livestock meat with an aqueous solution containing calcined calcium.
ムに、乳清蛋白質、植物蛋白質及び増粘多糖類のうちの
1種又は2種以上を配合した水溶液で処理することを特
徴とする、魚介肉及び/又は畜肉の歩留まりを向上せし
め及び/又は食感を改良せしめる方法。2. A method of treating seafood meat and / or livestock meat with an aqueous solution containing calcined calcium and one or more of whey protein, vegetable protein and thickening polysaccharide. A method for improving the yield and / or improving the texture of seafood and / or livestock meat.
ムに、以下に示す処理剤を1種又は2種以上配合した水
溶液で処理することを特徴とする、魚介肉及び/又は畜
肉の歩留まりを向上せしめ及び/又は食感を改良せしめ
る方法:澱粉、デキストリン、繊維、金属イオン、マン
ナン、エステル、コラーゲン、酵素、pH調整剤。3. The yield of seafood and / or livestock meat, which is characterized in that the seafood and / or livestock meat is treated with an aqueous solution in which calcined calcium is mixed with one or more of the following treatment agents. Method for improving and / or improving texture: starch, dextrin, fiber, metal ion, mannan, ester, collagen, enzyme, pH adjusting agent.
で処理することを特徴とする、請求項1〜3のいずれか
1項に記載の方法。4. The method according to claim 1, further comprising treating with an aqueous solution containing 0.1 to 5% of sodium chloride.
法によって得られた魚介肉及び/又は畜肉処理物。5. A processed fish meat and / or processed meat product obtained by the method according to claim 1.
を特徴とする、魚介肉及び/又は畜肉の歩留まりを向上
せしめ及び/又は食感を改良せしめる方法。6. A method for improving the yield and / or improving the texture of seafood and / or livestock meat, which comprises heating the treated product according to claim 5.
必要あれば冷凍し、しかる後に加熱することを特徴とす
る、魚介肉及び/又は畜肉の歩留まりを向上せしめ及び
/又は食感を改良せしめる方法。7. After processing the processed product according to claim 5,
A method for improving the yield and / or texture of seafood and / or livestock meat, which comprises freezing if necessary and then heating.
Priority Applications (1)
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JP13966294A JP3352818B2 (en) | 1994-05-31 | 1994-05-31 | How to treat meat |
Applications Claiming Priority (1)
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---|---|---|---|
JP13966294A JP3352818B2 (en) | 1994-05-31 | 1994-05-31 | How to treat meat |
Publications (2)
Publication Number | Publication Date |
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JPH07322853A true JPH07322853A (en) | 1995-12-12 |
JP3352818B2 JP3352818B2 (en) | 2002-12-03 |
Family
ID=15250501
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP13966294A Expired - Lifetime JP3352818B2 (en) | 1994-05-31 | 1994-05-31 | How to treat meat |
Country Status (1)
Country | Link |
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JP (1) | JP3352818B2 (en) |
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JP2003009821A (en) * | 2001-06-27 | 2003-01-14 | Miyoshi Oil & Fat Co Ltd | Modifier for protein-containing food and method for modifying the protein-containing food |
JP2005341895A (en) * | 2004-06-04 | 2005-12-15 | Japan Tobacco Inc | Heat-treated crustacean excellent in palatability |
US7128939B2 (en) | 2002-04-25 | 2006-10-31 | Ajinomoto Co., Inc. | Pretreatment agent for a fish food |
CN100386026C (en) * | 2002-05-30 | 2008-05-07 | 味之素株式会社 | Preparation for pure-meat food and method for producing pure-meat food by the preparation |
JP2010166904A (en) * | 2008-12-26 | 2010-08-05 | En Otsuka Pharmaceutical Co Ltd | Enzyme processing solvent, softening method, and softened animal food material |
JP2015057949A (en) * | 2013-09-17 | 2015-03-30 | 理研ビタミン株式会社 | Quality improver for meat processed foods and meat processed foods containing the quality improver |
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- 1994-05-31 JP JP13966294A patent/JP3352818B2/en not_active Expired - Lifetime
Cited By (12)
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JP2003009821A (en) * | 2001-06-27 | 2003-01-14 | Miyoshi Oil & Fat Co Ltd | Modifier for protein-containing food and method for modifying the protein-containing food |
JP4657505B2 (en) * | 2001-06-27 | 2011-03-23 | ミヨシ油脂株式会社 | Meat and legume food modifier and method for modifying meat and legume food |
US7128939B2 (en) | 2002-04-25 | 2006-10-31 | Ajinomoto Co., Inc. | Pretreatment agent for a fish food |
CN100386026C (en) * | 2002-05-30 | 2008-05-07 | 味之素株式会社 | Preparation for pure-meat food and method for producing pure-meat food by the preparation |
JP2005341895A (en) * | 2004-06-04 | 2005-12-15 | Japan Tobacco Inc | Heat-treated crustacean excellent in palatability |
JP2010166904A (en) * | 2008-12-26 | 2010-08-05 | En Otsuka Pharmaceutical Co Ltd | Enzyme processing solvent, softening method, and softened animal food material |
JP2015057949A (en) * | 2013-09-17 | 2015-03-30 | 理研ビタミン株式会社 | Quality improver for meat processed foods and meat processed foods containing the quality improver |
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JP2021153510A (en) * | 2020-03-27 | 2021-10-07 | 昭和商事株式会社 | Production method of prawns, and alkali treatment liquid used for the same |
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JP2022097803A (en) * | 2020-12-21 | 2022-07-01 | 株式会社Fdj | Meat treatment formulation |
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