JPS5574774A - Method of making meat product - Google Patents
Method of making meat productInfo
- Publication number
- JPS5574774A JPS5574774A JP14839978A JP14839978A JPS5574774A JP S5574774 A JPS5574774 A JP S5574774A JP 14839978 A JP14839978 A JP 14839978A JP 14839978 A JP14839978 A JP 14839978A JP S5574774 A JPS5574774 A JP S5574774A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- gluten
- flesh
- dispersion
- added
- 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.)
- Granted
Links
- 235000013622 meat product Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 108010068370 Glutens Proteins 0.000 abstract 4
- 239000006185 dispersion Substances 0.000 abstract 3
- 235000019197 fats Nutrition 0.000 abstract 3
- 235000021312 gluten Nutrition 0.000 abstract 3
- 235000018102 proteins Nutrition 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 230000006240 deamidation Effects 0.000 abstract 2
- 235000021110 pickles Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical class Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract 1
- 235000011054 acetic acid Nutrition 0.000 abstract 1
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 239000003513 alkali Substances 0.000 abstract 1
- 239000012670 alkaline solution Substances 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 239000010419 fine particle Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011167 hydrochloric acid Nutrition 0.000 abstract 1
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000012452 mother liquor Substances 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE:Powdery fat coated with the gluten that has been subjected to deamidation treatment is added to the starting flesh, thus producing meat product with high binding property, good apearance and taste. CONSTITUTION:Raw gluten or dried powder of gluten is dispersed in an acidic liquid as a mixture of acetic and hydrochloric acids into fine particles and hydrolyzed at about 10-60 deg.C for 3-40hr. Then, an alkali is added thereto to adjust the pH to 3.0-5.0, whereby the protein is isoelectrically precipitated. The protein is separated from the mother liquor, washed with water, and dewatered. The protein is redispersed in a slightly alkaline solution and the pH is adjusted to neutral to cause the deamidation, thus giving a dispersion of deamidated gluten protein. To the dispersion are added animal or vegetable fat in an amount of 0.5-20 times that of the dispersion, when necessary, sugariness, flavors, spices, and antioxidant and they are emulsified. The emulsion is spray dried to form said powdery fat. The resulting powdery fat is used to prepare a pickle for injection and the pickle is injected to the flesh after bleeding out and washing with water and immersed into the tissues of the flesh by keeping it under cooling for a few days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14839978A JPS5574774A (en) | 1978-11-29 | 1978-11-29 | Method of making meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14839978A JPS5574774A (en) | 1978-11-29 | 1978-11-29 | Method of making meat product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5574774A true JPS5574774A (en) | 1980-06-05 |
| JPS5549818B2 JPS5549818B2 (en) | 1980-12-15 |
Family
ID=15451906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14839978A Granted JPS5574774A (en) | 1978-11-29 | 1978-11-29 | Method of making meat product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5574774A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5688742A (en) * | 1979-12-18 | 1981-07-18 | Nippon Shinyaku Co Ltd | Production of ground meat product |
| JP2015228859A (en) * | 2014-06-06 | 2015-12-21 | 森永乳業株式会社 | Process liquid for modifying meat, production method of processed meat or meat processed product using process liquid for modifying meat, and processed meat or meat processed product |
| EP4316263A3 (en) * | 2017-05-03 | 2024-04-24 | Novel Vegan Crafts GmbH & Co. KG | Method for producing a meat substitute product and meat substitute product |
-
1978
- 1978-11-29 JP JP14839978A patent/JPS5574774A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5688742A (en) * | 1979-12-18 | 1981-07-18 | Nippon Shinyaku Co Ltd | Production of ground meat product |
| JP2015228859A (en) * | 2014-06-06 | 2015-12-21 | 森永乳業株式会社 | Process liquid for modifying meat, production method of processed meat or meat processed product using process liquid for modifying meat, and processed meat or meat processed product |
| EP4316263A3 (en) * | 2017-05-03 | 2024-04-24 | Novel Vegan Crafts GmbH & Co. KG | Method for producing a meat substitute product and meat substitute product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5549818B2 (en) | 1980-12-15 |
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