PE20140935A1 - MEAT QUALITY IMPROVER - Google Patents

MEAT QUALITY IMPROVER

Info

Publication number
PE20140935A1
PE20140935A1 PE2014000088A PE2014000088A PE20140935A1 PE 20140935 A1 PE20140935 A1 PE 20140935A1 PE 2014000088 A PE2014000088 A PE 2014000088A PE 2014000088 A PE2014000088 A PE 2014000088A PE 20140935 A1 PE20140935 A1 PE 20140935A1
Authority
PE
Peru
Prior art keywords
calcium
rice starch
meat quality
quality improver
meat
Prior art date
Application number
PE2014000088A
Other languages
Spanish (es)
Inventor
Koudai Usugi
Tomohiro Kodera
Tomomi Ono
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
Publication of PE20140935A1 publication Critical patent/PE20140935A1/en

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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

Abstract

SE REFIERE A UNA COMPOSICION MODIFICADOR DE LA CARNE QUE COMPRENDE i) UNA SAL DE CALCIO TAL COMO LACTATO DE CALCIO O CLORURO DE CALCIO EN UNA CANTIDAD DE 0,00065G A 0,14G EN CUANTO A CALCIO POR GRAMO DE ALMIDON DE ARROZ; ii) ALMIDON DE ARROZ; Y iii) CARBONATO DE SODIO. TAMBIEN SE REFIERE A UN METODO PARA PRODUCIR UN PRODUCTO CARNICO PROCESADO QUE COMPRENDE ANADIR DE 0,25 A 10G DE ALMIDON DE ARROZ Y DE 0,0033 A 0,26G DE UNA SAL DE CALCIO POR CADA 100G DE CARNEIT REFERS TO A MEAT MODIFYING COMPOSITION THAT INCLUDES i) A CALCIUM SALT SUCH AS CALCIUM LACTATE OR CALCIUM CHLORIDE IN AN AMOUNT OF 0.00065G TO 0.14G AS FOR CALCIUM PER GRAM OF RICE STARCH; ii) RICE STARCH; And iii) SODIUM CARBONATE. IT ALSO REFERS TO A METHOD TO PRODUCE A PROCESSED MEAT PRODUCT THAT INCLUDES ADDING 0.25 TO 10G OF RICE STARCH AND 0.0033 TO 0.26G OF A CALCIUM SALT FOR EACH 100G OF MEAT

PE2014000088A 2011-07-22 2012-07-20 MEAT QUALITY IMPROVER PE20140935A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2011160669 2011-07-22

Publications (1)

Publication Number Publication Date
PE20140935A1 true PE20140935A1 (en) 2014-08-08

Family

ID=47601232

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2014000088A PE20140935A1 (en) 2011-07-22 2012-07-20 MEAT QUALITY IMPROVER

Country Status (5)

Country Link
JP (1) JP6197646B2 (en)
CN (1) CN103687501B (en)
BR (1) BR112013032875B1 (en)
PE (1) PE20140935A1 (en)
WO (1) WO2013015401A1 (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6154642B2 (en) * 2013-03-29 2017-06-28 エバラ食品工業株式会社 Seasoning for grilled meat with meat quality improving function
JP6467786B2 (en) * 2013-06-06 2019-02-13 味の素株式会社 Process for producing cooked meat products and powder composition for cooking cooked meat products
CN110167358A (en) * 2017-01-09 2019-08-23 Cj第一制糖株式会社 Produce the method and food materials of food materials
JP2018126084A (en) * 2017-02-08 2018-08-16 青葉化成株式会社 Quality improver for meat, food product for heat insulation, and method for producing the same
JP7225575B2 (en) * 2018-06-27 2023-02-21 味の素株式会社 Method for suppressing coagulation of fats and oils in processed meat products, method for producing processed meat products in which coagulation of fats and oils is suppressed, and coagulation inhibitor for fats and oils in processed meat products
CN109480206A (en) * 2018-11-09 2019-03-19 安徽云超智能科技有限公司 A kind of stir-fry meat additive
CN110720597A (en) * 2019-11-19 2020-01-24 怀化市明友食品有限责任公司 Storage method of sauced duck necks
KR20220159980A (en) * 2020-03-30 2022-12-05 제이-오일 밀스, 인코포레이티드 Manufacturing method of processed meat products
WO2023182331A1 (en) * 2022-03-23 2023-09-28 味の素株式会社 Greasiness enhancer and method for enhancing greasiness

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11192071A (en) * 1997-12-26 1999-07-21 Miyoshi Oil & Fat Co Ltd Meat improver
JP2000189111A (en) * 1998-12-25 2000-07-11 Miyoshi Oil & Fat Co Ltd Agent for improving meat quality
JP2002281942A (en) * 2001-01-16 2002-10-02 Kibun Food Chemifa Co Ltd Texture-improving agent both for processed meat article and processed fish article
CO5221074A1 (en) * 2001-04-23 2002-11-28 Tecnoalimentica Limitada COMPOSITION TO AVOID LOSS OF MEAT JUICES DURING COOKING AND PROCESS FOR APPLICATION
JP3855743B2 (en) * 2001-11-09 2006-12-13 日本油脂株式会社 Composition for processing meat, emulsified dispersion for processing meat and processed meat
CN1582767A (en) * 2004-06-10 2005-02-23 哈尔滨商业大学 Meat delicating agent
JP2008535919A (en) * 2005-04-11 2008-09-04 ユニバーシティ オブ テネシー リサーチ ファウンデーション Stable milk ingredients that are effective in reducing fat
JP5056193B2 (en) * 2007-06-21 2012-10-24 味の素株式会社 Process for producing processed meat products or processed fishery products and enzyme preparations for modifying processed processed meat products or processed fishery products
WO2009095737A2 (en) * 2008-01-31 2009-08-06 Tecnoaliméntica Ltda Composition for superficially blocking interfibrillar spaces in meat and meat treatment methods using said composition
ES2346505B1 (en) * 2009-03-13 2011-09-20 Carnicas Embuena, S.L. NEW FORMULATION FOR THE PREPARATION OF GLUTEN FREE FOODS.
CN101967199A (en) * 2010-02-03 2011-02-09 内蒙古奈伦农业科技股份有限公司 Composite modified starch, preparation method and application thereof

Also Published As

Publication number Publication date
CN103687501A (en) 2014-03-26
JP6197646B2 (en) 2017-09-20
JPWO2013015401A1 (en) 2015-02-23
BR112013032875A2 (en) 2016-08-16
BR112013032875B1 (en) 2019-09-24
WO2013015401A1 (en) 2013-01-31
CN103687501B (en) 2016-01-20

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