JP6064587B2 - 容器詰め液状調味料とこれを用いた食肉調理食品の製造方法 - Google Patents
容器詰め液状調味料とこれを用いた食肉調理食品の製造方法 Download PDFInfo
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- JP6064587B2 JP6064587B2 JP2012282255A JP2012282255A JP6064587B2 JP 6064587 B2 JP6064587 B2 JP 6064587B2 JP 2012282255 A JP2012282255 A JP 2012282255A JP 2012282255 A JP2012282255 A JP 2012282255A JP 6064587 B2 JP6064587 B2 JP 6064587B2
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
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- 239000003795 chemical substances by application Substances 0.000 description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 description 2
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- RVEWUBJVAHOGKA-WOYAITHZSA-N Arginine glutamate Chemical compound OC(=O)[C@@H](N)CCC(O)=O.OC(=O)[C@@H](N)CCCNC(N)=N RVEWUBJVAHOGKA-WOYAITHZSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 125000002059 L-arginyl group Chemical group O=C([*])[C@](N([H])[H])([H])C([H])([H])C([H])([H])C([H])([H])N([H])C(=N[H])N([H])[H] 0.000 description 1
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Description
アルギニン、焼き塩、および乳酸カルシウムの合計量に対する各成分の割合は、アルギニンが11〜38重量%、好ましくは14〜36重量%、焼き塩が18〜55重量%、好ましくは21〜53重量%、乳酸カルシウムが26〜64重量%である。
本発明に使用される容器は、通常液体調味料に用いられるものであればよく、特に限定はないが、アルミパウチ、PET容器、金属容器、紙容器、ガラス容器などを例示することができる。
本発明の容器詰め液状調味料は、容器から出してそのまま食肉に用いることもでき、また、一定量の水と混合して食肉に用いることもできる。
サンプルとして、表1に配合割合を示す調味料を作成した。
尚、加工でん粉にはリン酸架橋デンプン(松谷化学工業(株)製)を、増粘剤にはキサンタンガム(丸善薬品工業(株)製)を、発酵調味料はキリン協和フーズ(株)製をそれぞれ用いた。
Claims (6)
- アルギニンを0.75〜1.5重量%、塩化ナトリウムに対しマグネシウムが0.025〜0.7重量%含まれる焼き塩を1.0〜2.75重量%、乳酸カルシウムを1.5〜3.0重量%含有することを特徴とする容器詰め液状調味料
- アルギニンの含有量が1.0〜1.5重量%である請求項1に記載の容器詰め液状調味料
- 焼き塩の含有量が1.25〜2.75重量%である請求項1または請求項2に記載の容器詰め液状調味料
- レトルト殺菌済みである請求項1〜3のいずれか1項に記載の容器詰め液状調味料
- ウスターソースおよび/または醤油を含有する請求項1〜4のいずれか1項に記載の容器詰め液状調味料
- 請求項1ないし5のいずれかに記載の容器詰め液状調味料を液状調味料1重量部に対し0.1〜1.0重量部の水に溶解して調味液とし、該調味液に食肉を浸漬させて5〜30分漬け込みした後、取り出した食肉を加熱調理し、加熱調理された食肉に更に前記調味液を添加することを特徴とする食肉調理食品の製造方法
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JP6964923B1 (ja) | 2020-05-11 | 2021-11-10 | ミツエム株式会社 | 巻き径が一定でありピッチに疎密を有し容器内を自由に移動可能なコイルばねを有する泡立て器及び使用方法 |
WO2021230196A1 (ja) | 2020-05-11 | 2021-11-18 | ミツエム株式会社 | 巻き径が一定でありピッチに疎密を有し容器内を自由に移動可能なコイルばねを有する泡立て器及び使用方法 |
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JPH1057019A (ja) * | 1996-08-20 | 1998-03-03 | Okuno Chem Ind Co Ltd | エビ類の発色及び食感改良のための製剤並びに方法 |
JP3804571B2 (ja) * | 2002-04-12 | 2006-08-02 | 味の素株式会社 | 食肉用改良剤ならびに該食肉用改良剤を用いる食肉加工食品の製造法 |
TW200517060A (en) * | 2003-10-03 | 2005-06-01 | Ajinomoto Kk | Meat improving agent and method for making processed meat food using the meat improving agent |
JP4763315B2 (ja) * | 2005-02-28 | 2011-08-31 | 株式会社ニチレイフーズ | レトルト用食肉加工品の品質改善剤 |
WO2006098510A1 (ja) * | 2005-03-17 | 2006-09-21 | Ajinomoto Co., Inc. | 食肉用改良剤ならびに該食肉用改良剤を用いる食肉加工食品の製造法 |
WO2009095737A2 (es) * | 2008-01-31 | 2009-08-06 | Tecnoaliméntica Ltda | Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición. |
JP2011055818A (ja) * | 2009-09-11 | 2011-03-24 | Chiyoda Industry Co Ltd | ハム・ソーセージ及び(または)畜肉加工品の塩漬剤 |
TWI540970B (zh) * | 2010-11-05 | 2016-07-11 | Ajinomoto Kk | Meat processing of meat processing and meat processing of food modified with enzyme preparations |
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