JPH03133361A - Processed edible meat product - Google Patents
Processed edible meat productInfo
- Publication number
- JPH03133361A JPH03133361A JP1273389A JP27338989A JPH03133361A JP H03133361 A JPH03133361 A JP H03133361A JP 1273389 A JP1273389 A JP 1273389A JP 27338989 A JP27338989 A JP 27338989A JP H03133361 A JPH03133361 A JP H03133361A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- raw meat
- peptide
- raw
- comparative example
- 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.)
- Pending
Links
- 235000013622 meat product Nutrition 0.000 title description 2
- 235000020995 raw meat Nutrition 0.000 claims abstract description 39
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 29
- 235000020991 processed meat Nutrition 0.000 claims description 23
- 235000013372 meat Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 4
- 241000283690 Bos taurus Species 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 20
- 235000015278 beef Nutrition 0.000 description 19
- 235000018102 proteins Nutrition 0.000 description 15
- 108090000623 proteins and genes Proteins 0.000 description 15
- 102000004169 proteins and genes Human genes 0.000 description 15
- 239000007788 liquid Substances 0.000 description 9
- 102000004196 processed proteins & peptides Human genes 0.000 description 9
- 238000005554 pickling Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 7
- 235000014102 seafood Nutrition 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- YPHMISFOHDHNIV-FSZOTQKASA-N cycloheximide Chemical compound C1[C@@H](C)C[C@H](C)C(=O)[C@@H]1[C@H](O)CC1CC(=O)NC(=O)C1 YPHMISFOHDHNIV-FSZOTQKASA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野コ
この発明は、牛、豚、烏、魚介類等の肉類を原料食肉と
して使用した食肉加工品に係り、特に、食肉加工品を製
造するにあたって、上記のような原料食肉を加熱した場
合においても、硬くなったりすることがなく、生肉に近
いソフトな食感を有すると共に、肉の熟成風味も向上す
る食肉加工品に関するものである。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to processed meat products using meat such as beef, pork, crow, seafood, etc. as raw meat, and is particularly applicable to the production of processed meat products. The present invention relates to a processed meat product that does not become hard even when raw meat as described above is heated, has a soft texture close to raw meat, and has an improved aged flavor.
［従来技術及びその問題点〕
従来より、牛、豚、鳥、魚介類等の肉類を原料として使
用した様々な食肉加工品が知られている。[Prior Art and its Problems] Various processed meat products using meat such as cows, pigs, birds, seafood, etc. as raw materials have been known.
ここで、上記のような原料食肉を使用して食肉加工品を
製造するにあたっては、殺菌やゲル形成を行うために、
原料食肉を加熱することが行われている。Here, when manufacturing processed meat products using raw meat as described above, in order to perform sterilization and gel formation,
Raw meat is heated.
しかし、このように原料食肉を加熱して食肉加工品を製
造した場合、ハム等の食肉加工品においては、原料食肉
中における蛋白のゲル化が強く、食感が非常に硬いもの
になってしまうという問題があった。However, when processed meat products are produced by heating raw meat in this way, processed meat products such as ham have a strong gelation of protein in the raw meat, resulting in a very hard texture. There was a problem.
特に、近年においては、硬い輸入牛肉が多く用いられる
ようになっており、ハム等の食肉加工品をこの硬い輸入
牛肉で製造しようとした場合には、さらにその食感が硬
くなってしまうという問題があった。In particular, in recent years, hard imported beef has come into widespread use, and when processed meat products such as ham are manufactured using this hard imported beef, the problem is that the texture becomes even harder. was there.
一方、上記のような食肉加工品の食感を柔らかくするた
め、原料食肉に加える水の量を多くすることが考えられ
たが、このように原料食肉に加える水の量を多くした場
合には、製造された食肉加工品からの離水が多くなり、
食肉加工品を保存しているうちに、またこの食肉加工品
を切ったりした際に水が滲み出るという問題があった。On the other hand, in order to soften the texture of the processed meat products mentioned above, it has been considered to increase the amount of water added to the raw meat, but when increasing the amount of water added to the raw meat in this way, , increased syneresis from manufactured meat products,
There is a problem in that water oozes out while the processed meat product is being stored or when the processed meat product is cut.
［発明が解決しようとする課題］
この発明は、牛、豚、烏、魚介類等の肉類を原料食肉と
して使用した食肉加工品における上記のような問題を解
決することを課題とするものである。[Problems to be Solved by the Invention] The object of the present invention is to solve the above-mentioned problems in processed meat products that use meat such as beef, pork, crow, seafood, etc. as raw meat. .
すなわち、この発明は上記のような食肉加工品において
、原料食肉を加熱した場合においても、食感が硬くなる
ということがなく、生肉に近いソフトな食感を有するよ
うになり、また原料食肉に加える水の量を多くした場合
のように、食肉加工品から離水が生じるということもな
く、さらに肉の熟成風味も向上する食肉加工品を提供す
ることを課題とするものである。In other words, in the above-mentioned processed meat products, even when the raw meat is heated, the texture does not become hard, and the raw meat has a soft texture close to that of raw meat. It is an object of the present invention to provide a processed meat product that does not cause syneresis, which occurs when the amount of water added is increased, and also improves the aged flavor of the meat.
［課題を解決するための手段］
この発明に係る食肉加工品においては、上記のような課
題を解決するため、原料食肉中に分子量３００〜８００
０のペプチドを含有させるようにしたのである。[Means for Solving the Problems] In order to solve the above-mentioned problems, in the processed meat product according to the present invention, in order to solve the above-mentioned problems, the raw meat has a molecular weight of 300 to 800.
Therefore, it was made to contain 0 peptides.
ここで、原料食肉としては、牛、豚、烏、魚介類等の肉
類を用いることができる。Here, as the raw meat, meat such as beef, pork, crow, seafood, etc. can be used.
また、上記のような食肉原料中に含有させるペプチドは
、その分子量が３００〜８０００、好ましくは、５００
〜５０００程度のものを使用するようにする。In addition, the peptide to be contained in the meat raw material as described above has a molecular weight of 300 to 8,000, preferably 500 to 8,000.
~5000 or so should be used.
ここで、上記のようなペプチドとしては、蛋白を水解し
て得られるものの他、アミノ酸を合成して得られたもの
も使用することができるが、好ましくは、蛋白を水解し
て得られたものを用いるようにする。Here, as the above-mentioned peptides, in addition to those obtained by hydrolyzing proteins, those obtained by synthesizing amino acids can also be used, but peptides obtained by hydrolyzing proteins are preferably used. Make sure to use
ここで、水解させる蛋白としては、カゼイン、ラクトア
ルブミン等の乳蛋白、卵白、魚介類由来の蛋白、鳥獣肉
由来の蛋白、大豆、菜種、落花生等の油糧種子蛋白、微
生物蛋白等の公知の蛋白を利用することができるが、好
ましくは、大豆等の油糧種子蛋白を用いるようにする。Here, the proteins to be hydrolyzed include milk proteins such as casein and lactalbumin, egg whites, proteins derived from seafood, proteins derived from bird and animal meat, oilseed proteins such as soybeans, rapeseed, and peanuts, and known proteins such as microbial proteins. Although proteins can be used, oilseed proteins such as soybean are preferably used.
また、これらの蛋白を水解させるにあたっては、酸、ア
ルカリ１酵素等を用いた公知の氷解方法を利用できるが
、好ましくは、酵素を用いた氷解を行うようにする。Further, in order to hydrolyze these proteins, known ice-thawing methods using acids, alkaline enzymes, etc. can be used, but preferably ice-thawing is performed using enzymes.
なお、上記のようなペプチドを含有させる量については
、ペプチドを製造するのに用いた蛋白の種類や分子量等
によって若干具なるが、例えば、大豆蛋白を酵素分解さ
せて得た分子量が１０００程度のペプチドを用いる場合
には、−般に０．１〜５重量％加えるようにすることが
好ましい。The amount of peptides mentioned above will vary depending on the type and molecular weight of the protein used to produce the peptide, but for example, if the molecular weight obtained by enzymatically decomposing soybean protein is about 1000, When using a peptide, it is generally preferred to add 0.1 to 5% by weight.
［作用］
上記のように牛、豚、烏、魚介類等の肉類からなる原料
食肉中に分子量３００〜８０００のペプチドを含有させ
ると、この原料食肉を加熱した場合においても、上記ペ
プチドによって原料食肉中における蛋白がゲル化するの
が抑制され、原料食肉に水を多く加えなくとも、生肉に
近いソフトな食感を呈するようになり、離水が生じると
いうこともない。[Effect] When a peptide with a molecular weight of 300 to 8,000 is contained in raw meat such as beef, pork, crow, seafood, etc. as described above, even when this raw meat is heated, the peptide will cause the raw meat to be The gelation of the protein inside is suppressed, and even without adding much water to the raw meat, it has a soft texture similar to that of raw meat, and syneresis does not occur.
さらに、上記のようなペプチドを原料食肉中に含有させ
ることによって、肉の熟成風味も向上するようになる。Furthermore, by incorporating the above-mentioned peptides into raw meat, the aged flavor of the meat can also be improved.
［実施例］
以下、この発明に係る食肉加工品の具体的な実施例につ
いて説明すると共に、比較例を挙げて、この発明の実施
例に係る食肉加工品が優れていることを明らかにする。[Example] Hereinafter, specific examples of the processed meat product according to the present invention will be described, and comparative examples will be given to clarify that the processed meat product according to the example of the present invention is superior.
ここで、以下に示す実施例のものにおいては、牛、豚等
の原料食肉に含有させるペプチドとして、分離大豆蛋白
であるフジプローＲ（不二製油■製）の水溶）筏を、ア
クチナーゼＡＳ〈科研製薬■製）からなる酵素を用いて
酵素分解させた後、これを加熱して上記酵素を失活させ
、その後、これを冷却し、遠心分離させて得られた平均
分子量が約１０００程度になったペプチドを使用するよ
うにした。In the examples shown below, as a peptide to be included in raw meat such as beef and pork, actinase AS (Kaken After enzymatic decomposition using an enzyme (manufactured by Pharmaceutical Co., Ltd.), this is heated to inactivate the enzyme, and then it is cooled and centrifuged to obtain an average molecular weight of about 1000. We decided to use a peptide that was
（実施例１〉
この実施例においては一１食肉加工品としてスモークド
ビーフを製造する場合について説明する。(Example 1) In this example, a case will be described in which smoked beef is produced as a processed meat product.
この実施例のものにおいては、原料食肉として豪州産の
牛肉（内腿）を用いるようにした。In this example, Australian beef (inner thigh) was used as the raw meat.
また、この原料食肉中に上記のペプチドを含有させるに
あたっては、原料食肉中に注入させるピックル液に上記
ペプチドを含有させるようにした。Furthermore, in order to incorporate the above-mentioned peptide into the raw meat, the pickling liquid injected into the raw meat was made to contain the above-mentioned peptide.
ここで、この実施例においては、上記ピックル液として
、下記の第１表に示す各成分を、同表に示す配合比（重
量部）になるように配合させて調整したものを用いるよ
うにした。Here, in this example, the pickling liquid used was prepared by blending each component shown in Table 1 below at the mixing ratio (parts by weight) shown in the same table. .
なお、第１表における分離大豆蛋白としては、不二製油
■製のニューフジブローＫＶ（商品名）を用いるように
した。As the isolated soybean protein in Table 1, New Fujiburo KV (trade name) manufactured by Fuji Oil Co., Ltd. was used.
（以下余白）
第１表
そして、上記のように調整したピックル液を、上記の牛
肉１００重量部に対して３０重量部インジェクションさ
せ、これをロータリーマツサージした後、３日間静置さ
せ、その後、これを６０℃で約３０分間乾燥させた後、
６５°Ｃで約３０分間燻煙させ、さらに７０℃で約２４
０分間蒸煮した後、これを冷却させてスモークドビーフ
を製造した。(Margins below) Table 1 Then, 30 parts by weight of the pickling liquid prepared as above was injected into 100 parts by weight of the beef, and after rotary pine surge, it was allowed to stand for 3 days. After drying at 60℃ for about 30 minutes,
Smoke at 65°C for about 30 minutes, then smoke at 70°C for about 24 minutes.
After steaming for 0 minutes, this was cooled to produce smoked beef.
（比較例１）
この比較例のものにおいては、原料食肉となる上記牛肉
にペプチドを含有させないようにするため、とックル液
中にペプチドを含有させず、上記第１表に示すピックル
液中の分離大豆蛋白の配合比を４．４重量部にしてピッ
クル液を調整するようにした。(Comparative Example 1) In this comparative example, in order to prevent the above-mentioned beef serving as the raw meat from containing peptides, peptides were not contained in the pickling liquid, and the pickling liquid shown in Table 1 above was not contained. The pickling liquid was prepared by adjusting the blending ratio of isolated soybean protein to 4.4 parts by weight.
そして、それ以外については、上記実施例１のものと同
様にしてスモークドビーフを製造するようにした。Other than that, smoked beef was produced in the same manner as in Example 1 above.
次に、上記のようにして製造された実施例１及び比較例
１の各スモークドビーフについて、それぞれ硬さ、凝集
性、ガム性、付着性、脆さ１脆性度、圧出水分率を測定
し、その結果を下記の第２表に示した。Next, the hardness, cohesiveness, gumminess, adhesion, brittleness 1 brittleness, and extruded moisture content were measured for each smoked beef of Example 1 and Comparative Example 1 produced as described above. The results are shown in Table 2 below.
なお、圧出水分率については、実施例１及び比較例１の
各スモークドビーフを、直径的５．５ｃｍ、厚み５ｍｍ
に切断し、このように切断された各スモークドビーフ片
の上下に、それぞれ濾紙（１１ｃＭ５Ａ）５枚を配し、
その上から１ｋｇの分利をのせて３０分間圧搾して、濾
紙に浸み込んだ水の量を測定し、各スモークドビーフ片
の全重量に対して、圧出された水分の比率を求めるよう
にした。Regarding the extruded moisture content, each smoked beef of Example 1 and Comparative Example 1 was measured with a diameter of 5.5 cm and a thickness of 5 mm.
Place 5 pieces of filter paper (11cm 5A) on the top and bottom of each piece of smoked beef cut in this way,
Place 1 kg of smoked beef on top and squeeze for 30 minutes, measure the amount of water that has soaked into the filter paper, and calculate the ratio of squeezed out water to the total weight of each piece of smoked beef. I made it.
第２表
上記の第２表に示すように、ペプチドを含有させた実施
例１のものは、ペプチドを含有させていない比較例１の
ものに比べてその硬さが低くなっており、またこれらを
食した際の食感は、比較例１のものが硬かったのに対し
て、上記実施例１のものは生肉に近いソフトな食感にな
っており、またこのように生肉に近いソフトな食感であ
っても、圧出水分率は比較例１のものとほぼ同じであり
、離水が生じるということもなかった。Table 2 As shown in Table 2 above, the hardness of Example 1 that contained peptide was lower than that of Comparative Example 1 that did not contain peptide, and When eaten, the texture of Comparative Example 1 was hard, whereas the texture of Example 1 was soft, close to raw meat. Even in terms of texture, the extruded moisture content was almost the same as that of Comparative Example 1, and no syneresis occurred.
さらに、上記実施例１及び比較例１の各スモークドビー
フを食した際における風味の点においては、実施例１の
ものの方が、比較例１のものより熟成された風味になっ
ていた。Furthermore, in terms of flavor when eating the smoked beef of Example 1 and Comparative Example 1, the flavor of Example 1 was more mature than that of Comparative Example 1.
（実施例２）
この実施例においては、食肉加工品としてロースハムを
製造する場合について説明する。(Example 2) In this example, a case will be described in which roast ham is produced as a processed meat product.
この実施例のものにおいては、原料食肉として豚肉（ロ
ース）を用いるようにした。In this example, pork (loin) was used as the raw meat.
そして、上記実施例１の場合と同様にしてペプチドを含
有するピックル液を調整し、このピックル液を、上記の
豚肉１００重量部に対して３０重量部インジェクション
させ、その後は、上記実施例１のものと同様にしてロー
スハムを製造した。Then, a pickling liquid containing peptide was prepared in the same manner as in Example 1, and 30 parts by weight of this pickling liquid was injected into 100 parts by weight of the pork. Roast ham was produced in the same manner as above.
（比較例２）
この比較例のものにおいては、上記比較例１の場合と同
様に、ペプチドを含有していないピックル液を使用する
ようにし、それ以外については、上記実施例２の場合と
同様にしてロースハムを製造した。(Comparative Example 2) In this comparative example, as in the case of Comparative Example 1 above, a pickle liquid that does not contain peptides was used, and other aspects were the same as in the case of Example 2 above. and produced roast ham.
そして、上記のようにして製造された実施例２及び比較
例２の各ロースハムについて、それぞれ硬さ、凝集性、
ガム性、付着性、脆さ、脆性度、圧出水分率を測定し、
その結果を下記の第３表に示した。For each loin ham of Example 2 and Comparative Example 2 produced as described above, hardness, cohesiveness,
Measure gum properties, adhesion, brittleness, degree of brittleness, extruded moisture content,
The results are shown in Table 3 below.
（以下余白）
第３表
上記の第３表に示すように、ペプチドを含有させた実施
例２のものは、ペプチドを含有させていない比較例２の
ものに比べてその硬さが低くなっており、またこれらを
食した際の食感は、比較例２のものが硬かったのに対し
て、上記実施例２のものは生肉に近いソフトな食感にな
っており、またこのように生肉に近いソフトな食感であ
っても、圧出水分率は比較例２のものより低くなってい
て、離水が生じるということもなかった。(Margin below) Table 3 As shown in Table 3 above, the hardness of Example 2 containing peptide was lower than that of Comparative Example 2 which did not contain peptide. Furthermore, when eating these, the texture of those in Comparative Example 2 was hard, whereas the texture of those in Example 2 was soft, close to that of raw meat. Even though it had a soft texture similar to that of Comparative Example 2, the extruded moisture content was lower than that of Comparative Example 2, and syneresis did not occur.
さらに、上記実施例２及び比較例２の各ロースハムを食
した際における風味の点では、実施例２のものの方が、
比較例２のものより熟成された風味になっていた。Furthermore, in terms of flavor when eating each of the roast hams of Example 2 and Comparative Example 2, the roast ham of Example 2 was better.
It had a more mature flavor than that of Comparative Example 2.
［発明の効果コ
以上詳述したように、この発明に係る食肉加工品におい
ては、原料食肉中に分子量３００〜８０００のペプチド
を含有させるようにしたため、原料食肉を加熱した場合
においても、原料食肉中における蛋白のゲル化がこのペ
プチドによって抑制され、原料食肉に加える水の量を多
くしなくとも、生肉に近いソフトな食感を呈するように
なり、また原料食肉に水を多く加えた場合のように離水
が生じるということもなかった。[Effects of the Invention] As detailed above, in the processed meat product according to the present invention, the raw meat contains a peptide with a molecular weight of 300 to 8000, so even when the raw meat is heated, the raw meat This peptide suppresses the gelation of proteins in the raw meat, making it possible to obtain a soft texture similar to that of raw meat without increasing the amount of water added to the raw meat. There was no occurrence of syneresis.
さらに、上記のようなペプチドを原料食肉中に含有させ
ることによって、食肉加工品における肉の熟成風味が向
上するようになった。Furthermore, by incorporating the above-mentioned peptides into raw meat, the aged flavor of meat in processed meat products has been improved.
Claims (1)
含有させてなることを特徴とする食肉加工品。 ２、原料食肉中に上記ペプチドを０．１〜５重量％含有
させてなることを特徴とする請求項第１項に記載の食肉
加工品。[Scope of Claims] 1. A processed meat product characterized by containing a peptide having a molecular weight of 300 to 8,000 in raw meat. 2. The processed meat product according to claim 1, wherein the raw meat contains 0.1 to 5% by weight of the peptide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1273389A JPH03133361A (en) | 1989-10-19 | 1989-10-19 | Processed edible meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1273389A JPH03133361A (en) | 1989-10-19 | 1989-10-19 | Processed edible meat product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03133361A true JPH03133361A (en) | 1991-06-06 |
Family
ID=17527217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1273389A Pending JPH03133361A (en) | 1989-10-19 | 1989-10-19 | Processed edible meat product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03133361A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0530944A (en) * | 1991-08-05 | 1993-02-09 | Nippon Ham Kk | Processed food of pork |
| JP2006101765A (en) * | 2004-10-05 | 2006-04-20 | Senmi Ekisu Co Ltd | Retort fish and shellfish |
| CN102630954A (en) * | 2012-03-19 | 2012-08-15 | 西华大学 | Functionalized preparation method of natural casein phosphopeptide-based yak beef |
| JP2017000072A (en) * | 2015-06-10 | 2017-01-05 | ユーハ味覚糖株式会社 | Dried meat snack confectionery having crispy texture |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54160775A (en) * | 1978-06-07 | 1979-12-19 | Nippon Kayaku Kk | Processed animal meat product and production |
| JPH01281068A (en) * | 1988-05-06 | 1989-11-13 | Katayama Chem Works Co Ltd | Quality improver for protein food |
-
1989
- 1989-10-19 JP JP1273389A patent/JPH03133361A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54160775A (en) * | 1978-06-07 | 1979-12-19 | Nippon Kayaku Kk | Processed animal meat product and production |
| JPH01281068A (en) * | 1988-05-06 | 1989-11-13 | Katayama Chem Works Co Ltd | Quality improver for protein food |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0530944A (en) * | 1991-08-05 | 1993-02-09 | Nippon Ham Kk | Processed food of pork |
| JP2006101765A (en) * | 2004-10-05 | 2006-04-20 | Senmi Ekisu Co Ltd | Retort fish and shellfish |
| JP4549800B2 (en) * | 2004-10-05 | 2010-09-22 | 仙味エキス株式会社 | Retort seafood |
| CN102630954A (en) * | 2012-03-19 | 2012-08-15 | 西华大学 | Functionalized preparation method of natural casein phosphopeptide-based yak beef |
| JP2017000072A (en) * | 2015-06-10 | 2017-01-05 | ユーハ味覚糖株式会社 | Dried meat snack confectionery having crispy texture |
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