PE20140935A1 - Mejorador de la calidad de la carne - Google Patents

Mejorador de la calidad de la carne

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
English (en)
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/es

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

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 CARNE
PE2014000088A 2011-07-22 2012-07-20 Mejorador de la calidad de la carne PE20140935A1 (es)

Applications Claiming Priority (1)

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

Publications (1)

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

Family

ID=47601232

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2014000088A PE20140935A1 (es) 2011-07-22 2012-07-20 Mejorador de la calidad de la carne

Country Status (5)

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

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6154642B2 (ja) * 2013-03-29 2017-06-28 エバラ食品工業株式会社 肉質改善機能を有する焼肉用調味料
JP6467786B2 (ja) * 2013-06-06 2019-02-13 味の素株式会社 食肉単味品調理品の製造方法及び食肉単味品調理用粉体組成物
CN110167358A (zh) * 2017-01-09 2019-08-23 Cj第一制糖株式会社 生产食材的方法以及食材
JP2018126084A (ja) * 2017-02-08 2018-08-16 青葉化成株式会社 食肉用品質改良剤、保温用食品およびその製造方法
JP7225575B2 (ja) * 2018-06-27 2023-02-21 味の素株式会社 食肉加工品における油脂の凝固の抑制方法、油脂の凝固の抑制された食肉加工品の製造方法、および食肉加工品の油脂の凝固抑制剤
CN109480206A (zh) * 2018-11-09 2019-03-19 安徽云超智能科技有限公司 一种炒肉添加剂
CN110720597A (zh) * 2019-11-19 2020-01-24 怀化市明友食品有限责任公司 一种酱卤鸭脖的贮藏方法
JPWO2021200333A1 (es) * 2020-03-30 2021-10-07
WO2023182331A1 (ja) * 2022-03-23 2023-09-28 味の素株式会社 油脂感増強剤および油脂感増強方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11192071A (ja) * 1997-12-26 1999-07-21 Miyoshi Oil & Fat Co Ltd 食肉改質剤
JP2000189111A (ja) * 1998-12-25 2000-07-11 Miyoshi Oil & Fat Co Ltd 食肉改質剤
JP2002281942A (ja) * 2001-01-16 2002-10-02 Kibun Food Chemifa Co Ltd 畜肉および魚肉加工品用の食感改良剤
CO5221074A1 (es) * 2001-04-23 2002-11-28 Tecnoalimentica Limitada Composicion para evitar la perdida de jugos de las carnes durante la coccion y proceso para su aplicacion
JP3855743B2 (ja) * 2001-11-09 2006-12-13 日本油脂株式会社 食肉加工用組成物、食肉加工用乳化分散液及び加工食肉
CN1582767A (zh) * 2004-06-10 2005-02-23 哈尔滨商业大学 肉嫩化剂
EP1888086A4 (en) * 2005-04-11 2009-09-16 Univ Tennessee Res Foundation STABLE MILK PRODUCT COMPONENTS WITH FAT REDUCING EFFECT
JP5056193B2 (ja) * 2007-06-21 2012-10-24 味の素株式会社 畜肉加工食品又は水産加工食品の製造方法及び畜肉加工食品又は水産加工食品改質用の酵素製剤
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.
ES2346505B1 (es) * 2009-03-13 2011-09-20 Carnicas Embuena, S.L. Nueva formulacion para la preparacion de alimentos sin gluten.
CN101967199A (zh) * 2010-02-03 2011-02-09 内蒙古奈伦农业科技股份有限公司 一种复合变性淀粉及制备方法及其用途

Also Published As

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

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