DE69326101T2 - Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels - Google Patents

Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels

Info

Publication number
DE69326101T2
DE69326101T2 DE69326101T DE69326101T DE69326101T2 DE 69326101 T2 DE69326101 T2 DE 69326101T2 DE 69326101 T DE69326101 T DE 69326101T DE 69326101 T DE69326101 T DE 69326101T DE 69326101 T2 DE69326101 T2 DE 69326101T2
Authority
DE
Germany
Prior art keywords
production
shaped bound
bound food
food
shaped
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.)
Expired - Lifetime
Application number
DE69326101T
Other languages
English (en)
Other versions
DE69326101D1 (de
Inventor
Takahiko Soeda
Katsutoshi Yamazaki
Shouji Sakaguchi
Tiho Ishii
Keiko Hondou
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co 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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Application granted granted Critical
Publication of DE69326101D1 publication Critical patent/DE69326101D1/de
Publication of DE69326101T2 publication Critical patent/DE69326101T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • 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
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/802—Simulated animal flesh

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
DE69326101T 1992-06-02 1993-06-01 Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels Expired - Lifetime DE69326101T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP14169392 1992-06-02
JP1854193 1993-02-05

Publications (2)

Publication Number Publication Date
DE69326101D1 DE69326101D1 (de) 1999-09-30
DE69326101T2 true DE69326101T2 (de) 2000-04-20

Family

ID=26355230

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69326101T Expired - Lifetime DE69326101T2 (de) 1992-06-02 1993-06-01 Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels

Country Status (3)

Country Link
US (2) US5518742A (de)
EP (1) EP0572987B1 (de)
DE (1) DE69326101T2 (de)

Families Citing this family (55)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0572987B1 (de) * 1992-06-02 1999-08-25 Ajinomoto Co., Inc. Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels
DK104793D0 (de) * 1993-09-20 1993-09-20 Novo Nordisk As
WO1996010089A1 (fr) * 1994-09-29 1996-04-04 Ajinomoto Co., Inc. Modification d'un peptide et d'une proteine
JP3651003B2 (ja) * 1994-10-11 2005-05-25 味の素株式会社 安定化されたトランスグルタミナーゼ及びそれを含む酵素製剤
JP3353503B2 (ja) * 1994-11-28 2002-12-03 味の素株式会社 食品用接着剤
DE19508192A1 (de) * 1995-03-09 1996-09-12 Behringwerke Ag Stabile Transglutaminasepräparate und Verfahren zu ihrer Herstellung
JPH0970428A (ja) * 1995-09-06 1997-03-18 Ajinomoto Co Inc 透明ゼラチンゲル型芳香剤組成物
JP3545148B2 (ja) * 1996-01-08 2004-07-21 味の素株式会社 食用マイクロカプセル及びそれを含有する食品
US5928689A (en) * 1996-06-05 1999-07-27 Kraft Foods, Inc. Method for treating PSE meat with transglutaminase
JP3407599B2 (ja) * 1996-07-01 2003-05-19 味の素株式会社 接着用酵素製剤及び接着食品の製造法
JP3635801B2 (ja) * 1996-08-01 2005-04-06 味の素株式会社 乳ホエイ蛋白含有粉末及びこれを使用した加工食品
JP3582265B2 (ja) * 1996-11-28 2004-10-27 味の素株式会社 改質穀粉及びこれを使用した穀粉加工食品
US6039901A (en) * 1997-01-31 2000-03-21 Givaudan Roure Flavors Corporation Enzymatically protein encapsulating oil particles by complex coacervation
EP0868916A3 (de) * 1997-03-04 2004-09-15 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Reduktionshemmungsmittel für Aktiv-Sauerstoff entfernende Aktivität
JP3656094B2 (ja) * 1997-08-19 2005-06-02 味の素株式会社 食肉加工用ピックル
US5928690A (en) * 1997-10-28 1999-07-27 Hudson Foods, Inc. Process for preparing shaped meat products
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EP1073342B1 (de) * 1998-04-08 2004-06-16 Nutreco Aquaculture Research Centre A/S Verfahren zur modifizierung der proteinstruktur in endgeformten futterpellets, baellen oder aehnlichen, zur erreichung von formstabilitaet
JP3867261B2 (ja) * 1998-04-08 2007-01-10 味の素株式会社 酵素製剤及び麺類の製造方法
AU761467B2 (en) 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
DE19840744A1 (de) * 1998-09-07 2000-03-09 Zimbo Fleisch Und Wurstwaren G Verfahren zur Herstellung eines Fleischprodukts
NO309253B1 (no) 1999-03-25 2001-01-08 Nutreco Aquaculture Res Ct As Fremgangsmåte ved fremstilling av fôrpelleter og anlegg for bruk ved gjennomföring av fremgangsmåten
AU776775B2 (en) * 1999-09-17 2004-09-23 Ajinomoto Co., Inc. Salting agent for food processing
US6762041B2 (en) * 2000-05-15 2004-07-13 Ajinomoto Co., Inc. Method for isotope labeling of protein with enzyme
ES2162610B1 (es) * 2000-06-08 2003-04-01 Consejo Superior Investigacion Procedimiento de fabricacion de un producto analogo a filete de boqueron anchoado a partir de pescado picado.
JP4106511B2 (ja) * 2000-06-29 2008-06-25 味の素株式会社 中華点心類
US7108876B2 (en) 2001-01-25 2006-09-19 Nutricepts, Inc. Shaped cheese reconstruction with transglutaminase
NL1017994C2 (nl) * 2001-05-04 2002-11-05 Tno Hechting van vlees- en visproducten.
NZ530864A (en) * 2001-07-16 2005-07-29 Danisco Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid
CA2474824A1 (en) * 2002-02-11 2003-08-21 Nellson Northern Operating, Inc. Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels
JP4385945B2 (ja) * 2002-08-02 2009-12-16 味の素株式会社 畜肉・魚介類用接着剤及び該接着剤を用いる接着成形食品の製造方法
EP1543732B1 (de) * 2002-09-26 2013-10-23 Ajinomoto Co., Inc. Enzympräparat und verfahren zur herstellung von nahrungsmitteln unter verwendung dieses enzympräparats
US7705116B2 (en) * 2002-11-07 2010-04-27 Texas A&M University System Method and system for solubilizing protein
DE60335733D1 (de) * 2002-11-07 2011-02-24 Texas A & M Univ Sys Verfahren zur solubilisierung von protein
US20060188644A1 (en) * 2003-01-31 2006-08-24 Nellson Northern Operating, Inc. Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels
US6908634B2 (en) * 2003-03-20 2005-06-21 Solae, Llc Transglutaminase soy fish and meat products and analogs thereof
NO319624B1 (no) 2003-09-15 2005-09-05 Trouw Internat Bv Fiskefôr for laksefisk i ferskvann og anvendelse av slikt fôr.
NO323529B1 (no) * 2004-05-13 2007-06-04 Trouw Internat Bv Framgangsmate for reduksjon av innholdet av uonskede naeringsstoffer i avlopsvann fra fiskeoppdrettsanlegg.
US20060239956A1 (en) * 2005-04-26 2006-10-26 Lulu Henson Preparation and use of hydrogels
AT7965U3 (de) * 2005-05-23 2006-06-15 Gourmet Menue Service Gmbh & C Verwendung von transglutaminase und verfahren zum verschliessen von fleisch- und/oder fischstücken
US7691597B2 (en) 2005-08-30 2010-04-06 Ajinomoto Co., Inc. Method for measuring protease activity of transglutaminase and transglutaminase composition
RU2390257C2 (ru) * 2005-10-19 2010-05-27 Хилл'С Пет Ньютришн, Инк. Способ получения кормовой композиции для животных, кормовая композиция и кормовой продукт
ES2281282B1 (es) * 2006-02-09 2008-08-16 Consejo Superior Investig. Cientificas Conformacion de miotomos o mioseptos en productos pesqueros restructurados.
US8287935B2 (en) * 2006-04-20 2012-10-16 William Gabriel Dough Gelated crab meat and food products derived from gelated crab meat
EP2083637B1 (de) * 2006-10-03 2014-06-18 Friesland Brands B.V. Faserige nahrungsmittelsubstanz
WO2008120798A1 (ja) * 2007-03-29 2008-10-09 Ajinomoto Co., Inc. 接着用酵素製剤及び接着成形食品の製造方法
ES2326451B1 (es) * 2007-07-11 2010-07-07 Manuel F. Amoros Castellano Procedimiento para la elaboracion de salchicha de huevas de pescado y salchicha de huevas de pescado obtenida.
WO2009130181A2 (en) * 2008-04-21 2009-10-29 Novo Nordisk Health Care Ag Dry transglutaminase composition
TWI444146B (zh) * 2008-09-25 2014-07-11 Ajinomoto Kk 黏著成型食品用酵素製劑及黏著成型食品之製造方法
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
CA2851544C (en) 2011-10-14 2016-08-09 Hill's Pet Nutrition, Inc. Process for preparing a pet food composition
ES2428764B1 (es) * 2012-05-08 2014-09-09 Salvador ROS VALLS Producto alimenticio con alto contenido de pescado y método para su elaboración
EP2912957A1 (de) 2014-02-26 2015-09-02 Metalquimia, SA Verfahren für die Reifung von Fleisch unter Verwendung einer Starterkultur
CN108018279B (zh) * 2018-01-24 2020-09-04 江南大学 一种谷氨酰胺转胺酶复配剂及其应用
CN109287870A (zh) * 2018-09-06 2019-02-01 温州锦恒宠物用品有限公司 宠物咬胶及其制备方法

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JPH0665280B2 (ja) * 1987-03-04 1994-08-24 味の素株式会社 タンパクゲル化剤及びそれを用いるタンパクのゲル化方法
JP2705024B2 (ja) * 1987-07-02 1998-01-26 マルハ株式会社 食品の製造法
JPH0655116B2 (ja) * 1988-06-02 1994-07-27 味の素株式会社 成形肉の製造方法
JP2536086B2 (ja) * 1988-09-02 1996-09-18 味の素株式会社 長期常温保存可能な豆腐の製造法
JP2629886B2 (ja) * 1988-09-21 1997-07-16 味の素株式会社 トランスグルタミナーゼを含有する調味料及び食品素材プレミックス
JP2630829B2 (ja) * 1988-11-14 1997-07-16 伊藤ハム株式会社 食肉製品の製造方法
JPH03232478A (ja) * 1990-02-06 1991-10-16 Ajinomoto Co Inc 魚肉シート
JP2819801B2 (ja) * 1990-07-24 1998-11-05 味の素株式会社 植物性タンパク粉末の製法
JP3281368B2 (ja) * 1990-11-30 2002-05-13 味の素株式会社 安定化トランスグルタミナーゼ組成物及び保存法
EP0572987B1 (de) * 1992-06-02 1999-08-25 Ajinomoto Co., Inc. Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels

Also Published As

Publication number Publication date
EP0572987A2 (de) 1993-12-08
US5658605A (en) 1997-08-19
US5518742A (en) 1996-05-21
EP0572987A3 (de) 1994-08-31
EP0572987B1 (de) 1999-08-25
DE69326101D1 (de) 1999-09-30

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