DK0898895T3 - Lage til ködforarbejdning - Google Patents

Lage til ködforarbejdning

Info

Publication number
DK0898895T3
DK0898895T3 DK98113612T DK98113612T DK0898895T3 DK 0898895 T3 DK0898895 T3 DK 0898895T3 DK 98113612 T DK98113612 T DK 98113612T DK 98113612 T DK98113612 T DK 98113612T DK 0898895 T3 DK0898895 T3 DK 0898895T3
Authority
DK
Denmark
Prior art keywords
meat
processing
meat processing
Prior art date
Application number
DK98113612T
Other languages
Danish (da)
English (en)
Inventor
Yasuyuki Susa
Toshiya Numazawa
Original Assignee
Ajinomoto Kk
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 Kk filed Critical Ajinomoto Kk
Application granted granted Critical
Publication of DK0898895T3 publication Critical patent/DK0898895T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DK98113612T 1997-08-19 1998-07-21 Lage til ködforarbejdning DK0898895T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP22213397A JP3656094B2 (ja) 1997-08-19 1997-08-19 食肉加工用ピックル

Publications (1)

Publication Number Publication Date
DK0898895T3 true DK0898895T3 (da) 2004-10-11

Family

ID=16777696

Family Applications (1)

Application Number Title Priority Date Filing Date
DK98113612T DK0898895T3 (da) 1997-08-19 1998-07-21 Lage til ködforarbejdning

Country Status (7)

Country Link
US (1) US6303162B1 (es)
EP (1) EP0898895B1 (es)
JP (1) JP3656094B2 (es)
AU (1) AU746544B2 (es)
DE (1) DE69826393T2 (es)
DK (1) DK0898895T3 (es)
ES (1) ES2226038T3 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU776775B2 (en) * 1999-09-17 2004-09-23 Ajinomoto Co., Inc. Salting agent for food processing
DE10046605A1 (de) 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
KR20030081764A (ko) * 2002-04-12 2003-10-22 김장호 기능성이 강화된 재구성육의 제조방법
KR100444839B1 (ko) * 2002-05-03 2004-08-21 이명희 상강육의 제조방법
US6908634B2 (en) * 2003-03-20 2005-06-21 Solae, Llc Transglutaminase soy fish and meat products and analogs thereof
CA2594953A1 (en) * 2005-01-17 2006-07-27 Novozymes North America, Inc. Methods for flavor enhancement
WO2013062093A1 (ja) * 2011-10-28 2013-05-02 株式会社マルハニチロ食品 食感を改良した魚介類加工品の製造方法
WO2020196570A1 (ja) * 2019-03-28 2020-10-01 日本新薬株式会社 ピックル製剤および食肉加工製品
US20240041073A1 (en) * 2022-08-05 2024-02-08 Jung Ju Mun Method for manufacturing processed food

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5828234A (ja) * 1981-08-08 1983-02-19 Snow Brand Milk Prod Co Ltd タンパク素材の製造方法
JPS5959151A (ja) * 1982-09-29 1984-04-04 Ajinomoto Co Inc 新規なゲル状食品の製造法
US5330778A (en) * 1988-09-19 1994-07-19 Opta Food Ingredients, Inc. Hydrophobic protein microparticles
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
JP2814533B2 (ja) * 1989-03-29 1998-10-22 味の素株式会社 食肉挽き肉及び魚肉すり身並びに食肉挽き肉製品及び水産ねり製品の製造法
JPH03210144A (ja) * 1990-01-12 1991-09-13 Ajinomoto Co Inc 肉性食品の缶詰の製造法
EP0572987B1 (en) * 1992-06-02 1999-08-25 Ajinomoto Co., Inc. Process for producing bound-formed food
JPH06197738A (ja) * 1993-01-04 1994-07-19 Ajinomoto Co Inc 挽肉加工食品の製造方法
DK31193D0 (es) * 1993-03-19 1993-03-19 Novo Nordisk As
JPH07255426A (ja) * 1994-03-17 1995-10-09 Ajinomoto Co Inc 食肉加工品用ピックル
JP3331484B2 (ja) * 1994-08-11 2002-10-07 味の素株式会社 トランスグルタミナーゼによる麺類の製造方法
WO1996011264A1 (fr) * 1994-10-11 1996-04-18 Ajinomoto Co., Inc. Transglutaminase stabilisee et preparation enzymatique contenant cette transglutaminase
JPH0947258A (ja) * 1995-08-02 1997-02-18 Nippon Suisan Kaisha Ltd 生食用魚肉およびその製造方法
JP3536503B2 (ja) * 1996-02-08 2004-06-14 味の素株式会社 トランスグルタミナーゼを用いる水産練り製品の製造法

Also Published As

Publication number Publication date
US6303162B1 (en) 2001-10-16
JP3656094B2 (ja) 2005-06-02
JPH1156303A (ja) 1999-03-02
EP0898895A3 (en) 2001-04-18
EP0898895B1 (en) 2004-09-22
AU7880898A (en) 1999-03-04
DE69826393T2 (de) 2005-06-30
ES2226038T3 (es) 2005-03-16
DE69826393D1 (de) 2004-10-28
EP0898895A2 (en) 1999-03-03
AU746544B2 (en) 2002-05-02

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