BR0117136A - Método para amaciar carne crua - Google Patents

Método para amaciar carne crua

Info

Publication number
BR0117136A
BR0117136A BR0117136-4A BR0117136A BR0117136A BR 0117136 A BR0117136 A BR 0117136A BR 0117136 A BR0117136 A BR 0117136A BR 0117136 A BR0117136 A BR 0117136A
Authority
BR
Brazil
Prior art keywords
raw meat
tenderizing
meat
raw
ficin
Prior art date
Application number
BR0117136-4A
Other languages
English (en)
Inventor
James F Teran
Original Assignee
Micro Tender Ind Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Micro Tender Ind Inc filed Critical Micro Tender Ind Inc
Publication of BR0117136A publication Critical patent/BR0117136A/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22004—Bromelain (3.4.22.4)
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • 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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22002—Papain (3.4.22.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22003—Ficain (3.4.22.3)

Abstract

"MéTODO PARA AMACIAR CARNE CRUA". Uma mistura de enzimas para amaciar carne crua compreendendo bromelina, ficina e papaína. Um método de amaciar carne crua para produzir um produto que pode ser cozido pelo consumidor usando os mesmos métodos que preparar uma carne naturalmente macia, e que resulta em um produto de preparação pós-consumidor que é consistentemente macio. O método compreende proporcionar um corte adequado de carne crua e tratar a came crua com uma mistura de enzimas compreendendo bromelina, ficina e papaína.
BR0117136-4A 2001-09-27 2001-09-27 Método para amaciar carne crua BR0117136A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2001/030415 WO2003027273A1 (en) 2001-09-27 2001-09-27 Method for tenderizing raw beef

Publications (1)

Publication Number Publication Date
BR0117136A true BR0117136A (pt) 2004-10-13

Family

ID=21742873

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0117136-4A BR0117136A (pt) 2001-09-27 2001-09-27 Método para amaciar carne crua

Country Status (8)

Country Link
EP (1) EP1446480A1 (pt)
JP (1) JP2005503172A (pt)
KR (1) KR20040041633A (pt)
CN (1) CN1561392A (pt)
BR (1) BR0117136A (pt)
CA (1) CA2463937A1 (pt)
IL (1) IL161080A0 (pt)
WO (1) WO2003027273A1 (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100886198B1 (ko) * 2007-05-07 2009-02-27 고려대학교 산학협력단 능이버섯 추출물을 이용하는 우육의 보수력 증진 방법
JP5093658B2 (ja) 2007-10-10 2012-12-12 広島県 熟成食品の製造方法
CN102370111B (zh) * 2010-08-19 2013-07-10 浙江海洋学院 一种光参嫩化剂及其嫩化方法
JP2011092216A (ja) * 2011-02-14 2011-05-12 Maruha Nichiro Foods Inc 軟化魚肉・畜肉の製造方法
CN103704738A (zh) * 2013-12-19 2014-04-09 西南大学 牛肉酶嫩化处理方法及红烧牛肉熟食加工工艺
JP2016220645A (ja) * 2015-06-02 2016-12-28 公立大学法人大阪府立大学 鹿肉食品およびその製造方法
CN106262763A (zh) * 2016-08-10 2017-01-04 重庆合川盐化工业有限公司 一种复合嫩肉盐及其用于嫩肉的方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6040013A (en) * 1994-10-25 2000-03-21 Stephen P. Karales Vacuum tumbling of meats and other foods
US5512015A (en) * 1995-06-06 1996-04-30 Teran; James Meat tenderization process for a microwavable meat product
US6015580A (en) * 1996-07-11 2000-01-18 Mays; Ralph C. Method of tenderizing meat

Also Published As

Publication number Publication date
KR20040041633A (ko) 2004-05-17
EP1446480A1 (en) 2004-08-18
CN1561392A (zh) 2005-01-05
JP2005503172A (ja) 2005-02-03
IL161080A0 (en) 2004-08-31
CA2463937A1 (en) 2003-04-03
WO2003027273A1 (en) 2003-04-03

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Legal Events

Date Code Title Description
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23J 3/34 (2006.01), A23L 13/70 (2016.01)