JPH037544A - 霜降り状食肉の製造方法 - Google Patents
霜降り状食肉の製造方法Info
- Publication number
- JPH037544A JPH037544A JP1160719A JP16071989A JPH037544A JP H037544 A JPH037544 A JP H037544A JP 1160719 A JP1160719 A JP 1160719A JP 16071989 A JP16071989 A JP 16071989A JP H037544 A JPH037544 A JP H037544A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- emulsion
- protein
- fat
- temperature
- 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.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000000839 emulsion Substances 0.000 claims abstract description 43
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 27
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004925 denaturation Methods 0.000 claims abstract description 4
- 230000036425 denaturation Effects 0.000 claims abstract description 4
- 235000018102 proteins Nutrition 0.000 claims description 24
- 235000021119 whey protein Nutrition 0.000 claims description 11
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 239000003760 tallow Substances 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 4
- 230000001804 emulsifying effect Effects 0.000 abstract description 3
- 238000003505 heat denaturation Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract 2
- 239000005862 Whey Substances 0.000 abstract 1
- 230000001902 propagating effect Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 27
- 235000019197 fats Nutrition 0.000 description 27
- 235000015278 beef Nutrition 0.000 description 13
- 239000007788 liquid Substances 0.000 description 12
- 238000010411 cooking Methods 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 239000012460 protein solution Substances 0.000 description 7
- 210000000689 upper leg Anatomy 0.000 description 7
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 238000010257 thawing Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000003381 stabilizer Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000020989 red meat Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 241000283977 Oryctolagus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000015275 goose meat Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ232312A NZ232312A (en) | 1989-03-07 | 1990-01-31 | Marbled meat: injected with cold emulsion of protein and fat |
| US07/476,240 US5039538A (en) | 1989-03-07 | 1990-02-07 | Process for producing marbled meat |
| AU49910/90A AU610774B2 (en) | 1989-03-07 | 1990-02-19 | Process for producing marbled meat |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5289689 | 1989-03-07 | ||
| JP1-52896 | 1989-03-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH037544A true JPH037544A (ja) | 1991-01-14 |
| JPH0412937B2 JPH0412937B2 (enExample) | 1992-03-06 |
Family
ID=12927622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1160719A Granted JPH037544A (ja) | 1989-03-07 | 1989-06-26 | 霜降り状食肉の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH037544A (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011526789A (ja) * | 2008-07-03 | 2011-10-20 | カーギル・インコーポレイテッド | 霜降り肉製品を提供する方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5459363A (en) * | 1977-08-25 | 1979-05-12 | Blue Wing Corp | Improved fat containing feed supplent and food |
-
1989
- 1989-06-26 JP JP1160719A patent/JPH037544A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5459363A (en) * | 1977-08-25 | 1979-05-12 | Blue Wing Corp | Improved fat containing feed supplent and food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011526789A (ja) * | 2008-07-03 | 2011-10-20 | カーギル・インコーポレイテッド | 霜降り肉製品を提供する方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0412937B2 (enExample) | 1992-03-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
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| R250 | Receipt of annual fees |
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| FPAY | Renewal fee payment (event date is renewal date of database) |
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| LAPS | Cancellation because of no payment of annual fees |