WO2020196570A1 - Agent de décapage et produit de viande traité - Google Patents

Agent de décapage et produit de viande traité Download PDF

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Publication number
WO2020196570A1
WO2020196570A1 PCT/JP2020/013181 JP2020013181W WO2020196570A1 WO 2020196570 A1 WO2020196570 A1 WO 2020196570A1 JP 2020013181 W JP2020013181 W JP 2020013181W WO 2020196570 A1 WO2020196570 A1 WO 2020196570A1
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Prior art keywords
weight
processed meat
meat product
pickle
pickle preparation
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PCT/JP2020/013181
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English (en)
Japanese (ja)
Inventor
利恵 岡田
圭祐 吉澤
敬司 川上
Original Assignee
日本新薬株式会社
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Priority to JP2021509475A priority Critical patent/JPWO2020196570A1/ja
Publication of WO2020196570A1 publication Critical patent/WO2020196570A1/fr

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    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

Definitions

  • the present invention is an invention relating to a pickle preparation for the purpose of preparing a processed meat product having suppleness, smoothness, and binding property while eliminating or reducing phosphate. It is also an invention relating to a processed meat product obtained by using the pickle preparation and a method for preparing the processed meat product.
  • Patent Document 1 discloses a method of using a pickle preparation containing calcium hydroxide and / or calcium oxide and trisodium citrate and / or 3 potassium citrate in a specific ratio as a single meat product.
  • permeating the weight of the pickle preparation above a certain level with respect to the weight of the meat is called high water content.
  • high water content permeating the weight of the pickle preparation above a certain level with respect to the weight of the meat.
  • a particular object of the present invention is to provide a processed meat product in which a pickle preparation is permeated with high water content with respect to the weight of the meat, and a method for preparing the processed meat product.
  • the present inventors have added a water-soluble casein protein and a basic amino acid to a pickle preparation to obtain a processed meat product having suppleness, smoothness, and binding property. They found that they could be prepared and completed the present invention.
  • Examples of the present invention include the following.
  • a processed meat product comprising a step of preparing the pickle preparation according to any one of (i) to (xi) and infiltrating it into the meat in the preparation step.
  • the processed meat product according to (xii) wherein the pickle preparation is infiltrated so that the total weight part of the processed meat product is 150 parts by weight to 250 parts by weight with respect to 100 parts by weight of the meat.
  • (Xvii) A method for preparing a processed meat product, which comprises the step of preparing the pickle preparation according to any one of (i) to (xi) and infiltrating it into the meat.
  • (XVii) The method for preparing a processed meat product according to (xvii), wherein the pickle preparation is infiltrated so that the total weight part of the processed meat product is 150 parts by weight to 250 parts by weight with respect to 100 parts by weight of the meat.
  • (Xix) The method for preparing a processed meat product according to (xvii) or (xvii), wherein the content of phosphoric acid and a salt thereof based on the total weight of the processed meat product is less than 0.3% by weight.
  • the present invention it is possible to obtain a pickle preparation capable of preparing a processed meat product having suppleness, smoothness, and binding property while eliminating or reducing phosphate.
  • the present invention is particularly useful for the preparation of processed meat products in which the pickle preparation is infiltrated with high water content relative to the weight of the meat.
  • the pickle preparation of the present invention contains a water-soluble casein protein and a basic amino acid, and the amount of phosphate to be blended with respect to the total weight of the pickle preparation is less than 0.5% by weight.
  • Pickle formulations are usually liquid, but also include powder formulations before adding water.
  • the total weight of the pickle preparation which is a reference for the blending amount of the components described later, is the total weight of the pickle liquid after being dissolved in water.
  • the water-soluble casein protein used in the present invention is a water-soluble material obtained by separating, fractionating, concentrating, etc., and then drying the casein protein in milk.
  • casein sodium examples include casein potassium, casein calcium, casein magnesium, and total milk protein. Of these, casein calcium or casein sodium is preferable, and casein calcium is most preferable.
  • Commercially available products include, for example, "Casein Calcium DI-8905 (manufactured by Arla Foods)" containing 88.5% by weight of water-soluble casein protein, and "Casein Potassium Spray” containing 89.5% by weight of water-soluble casein protein. (Made by Friesland Campina DMV) ”.
  • the blending amount of the water-soluble casein protein with respect to the total weight of the pickle preparation is preferably, for example, 0.1% by weight to 10% by weight, and 1.0% by weight to 6.0% by weight based on the protein. Is more preferable, and 2.0% by weight to 4.0% by weight is further preferable.
  • the basic amino acid used in the present invention is a general term for amino acids having a residue showing basicity in addition to one amino group in the molecule, and examples thereof include lysine, arginine, histidine, tryptophan, ornithine and the like. be able to. Of these, lysine, arginine and histidine are preferable, and arginine, particularly L-arginine, is most preferable.
  • the basic amino acid may be in the form of a salt, preferably arginine or a salt thereof.
  • glutamates such as L-arginine L-glutamate, L-lysine L-glutamate, hydrochlorides such as L-lysine hydrochloride, L-histidine hydrochloride, aspartic acid such as L-lysine L-aspartate. Hydrochloric acid is mentioned.
  • the blending amount of the basic amino acid with respect to the total weight of the pickle preparation is, for example, preferably 0.1% by weight to 10% by weight, more preferably 0.5% by weight to 5.0% by weight. More preferably, it is 1.0% by weight to 3.0% by weight.
  • the phosphate include salts of pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid and the like. Specific examples thereof include potassium metaphosphate, sodium metaphosphate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, potassium tripolyphosphate, sodium polyphosphate, and sodium tripolyphosphate.
  • the blending amount of phosphate with respect to the total weight of the pickle preparation is preferably less than 0.5% by weight, more preferably less than 0.1% by weight, still more preferably less than 0.02% by weight.
  • the most preferred embodiment is a phosphate-free pickle formulation.
  • the content of phosphoric acid and its salt with respect to the total weight of the processed meat products is preferably less than 0.3% by weight, particularly preferably less than 0.05% by weight.
  • the pickle preparation of the present invention can contain different proteins in addition to the water-soluble casein protein.
  • proteins other than the water-soluble casein protein include whey protein, egg white protein, soybean protein and the like.
  • Whey protein is a water-soluble material obtained by concentrating, separating, and fractionating whey protein in milk, and contains ⁇ -lactalbumin, ⁇ -lactoglobulin, and the like.
  • a whey protein concentrate hereinafter, also referred to as WPC
  • a whey protein isolate also referred to as Whey Protein Isolate, WPI
  • WPC whey protein concentrate
  • WPI Whey Protein Isolate
  • milk protein GL manufactured by Nippon Shinyaku Co., Ltd.
  • Enlacto YYY manufactured by Nippon Shinyaku Co., Ltd.
  • PROGEL800 manufactured by Friesland Campina DMV
  • Egg white protein is obtained by concentrating, separating, and fractionating egg white protein from chicken eggs.
  • "Kanso Lampaku H (manufactured by Nippon Shinyaku Co., Ltd.)" containing 81.4% by weight of egg white protein can be mentioned.
  • the soybean protein used in the present invention is obtained by concentrating, separating, fractionating, or the like from soybean protein.
  • Examples of commercially available products include "Wilmar P20 (manufactured by Wilmar)" containing 86.5% by weight of soybean protein.
  • the blending amount of proteins other than the water-soluble casein protein with respect to the total weight of the pickle preparation is usually about 1% by weight to 50% by weight, preferably 3% by weight to 20% by weight or less on a protein basis. More preferably, 5% by weight to 10% by weight.
  • Edible fats and oils can be added to the pickle preparation of the present invention.
  • the edible fats and oils used in the present invention are not particularly limited as long as they are generally used as edible fats and oils, and various fats and oils can be used.
  • the blending amount of the edible oil / fat with respect to the total weight of the pickle preparation is more preferably 1% by weight to 30% by weight, further preferably 3% by weight to 20% by weight, and 5% by weight to 15% by weight. % Is the most preferable. From the viewpoint of preparing a processed meat product having suppleness, smoothness and binding property, 2% by weight to 12% by weight is preferable.
  • Starch can be added to the pickle preparation of the present invention.
  • the starch is not particularly limited as long as it is a starch generally used for food, and various starches can be used. Examples include cornstarch, waxy cornstarch, tapioca starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, or modified starches thereof.
  • examples of the modified starch include etherified starch, esterified starch, pregelatinized starch, acid-treated starch, oxidized starch, crosslinked starch, and modified starch. Further, the above-mentioned modified starch may be obtained by performing two or more kinds of chemical treatments of the same kind or different kinds.
  • the chemical treatment physical treatment such as moist heat treatment, pulverization treatment, heat treatment, and hot water treatment may be performed.
  • cornstarch and tapioca starch are preferable.
  • Commercially available products include, for example, tapioca starch “Milfix D” (manufactured by Oji Cornstarch) and processed starch preparations "High Trust H-4", “High Trust H-6” and “High Trust H-8” (J-Oil Mills). , "GMIX-H5" and “GMIX-H6” (manufactured by Glico Foods).
  • the blending amount of starch with respect to the total weight of the pickle preparation is, for example, preferably 15% by weight or less, and more preferably 5% by weight to 10% by weight.
  • Thickening polysaccharides can be added to the pickle preparation of the present invention.
  • the thickening polysaccharide is not particularly limited as long as it is a thickening polysaccharide generally used for food, and various thickening polysaccharides can be used.
  • welan gum, xanthan gum, pectin, carrageenan, guar gum, locust bean gum, tamarind gum can be mentioned, and two or more of these can be mixed and used.
  • welan gum, carrageenan and locust bean gum are preferred.
  • welan gum "Bistop W" manufactured by Saneigen FFI
  • the blending amount of the thickening polysaccharide with respect to the total weight of the pickle preparation is preferably 0.8% by weight or less, more preferably 0.2% by weight to 0.5% by weight.
  • the pickle preparation of the present invention can be added with seasonings, fragrances, pigments and the like to the extent that it can be used for a sensory test described later.
  • seasonings in addition to basic seasonings such as sugar, salt and glutamic acid, sugars such as water candy, spices such as pepper and spice mix, extracts such as pork extract, yeast extract, beef extract, vegetable extract and lemon extract, celery and thyme. , Herbs such as laurel and parsley, lemon fragrance, meat fragrance, and other pigment preparations such as cochineal pigment can be added.
  • the blending amount of the seasoning with respect to the total weight of the pickle preparation is preferably 20% by weight or less, and more preferably about 5% by weight to 15% by weight.
  • a color former can be added to the pickle preparation of the present invention.
  • the color former is not particularly limited as long as it is a color former that is generally used for food, and examples thereof include sodium nitrite, sodium nitrate, potassium nitrate, and the like, and two or more of these may be mixed and used. it can. In particular, sodium nitrite is preferable.
  • the blending amount of the color former with respect to the total weight of the pickle preparation is preferably 0.1% by weight or less, more preferably 0.01% by weight to 0.03% by weight.
  • a preservative or a shelf life improver can be added to the pickle preparation of the present invention. It is not particularly limited as long as it is a preservative or a shelf life improving agent generally used for food, and examples thereof include potassium sorbate, sodium acetate, and glycine, and two or more of these can be mixed and used. .. In particular, potassium sorbate is preferable.
  • the blending amount of the preservative or the shelf life improver with respect to the total weight of the pickle preparation is preferably 2.0% by weight or less, more preferably 0.01% by weight to 1.0% by weight.
  • the pickle preparation of the present invention is usually liquid, it contains water.
  • the water content with respect to the total weight of the pickle preparation is usually 30 to 90% by weight, but as described later, 50 to 80% by weight is preferable, and 60 to 75% by weight is more preferable for high-pressure emulsification.
  • the pH of the pickle preparation of the present invention is not particularly limited, but it is usually alkaline because it contains a basic amino acid.
  • the pH is usually about 6.0 to 11.0, preferably 9.0 to 10.5.
  • the viscosity of the pickle preparation of the present invention is not particularly limited, but the viscosity when measured at 25 ° C. (room temperature) is usually about 50 to 1200 mPa ⁇ S.
  • the processed meat product of the present invention is prepared using the pickle preparation described above.
  • the processed meat product of the present invention can also be prepared by going through the following steps A to D, but the details of the method are not particularly limited, and the processed meat product can also be prepared by a generally known method.
  • This step is a step of preparing a pickle solution by blending and emulsifying components containing water-soluble casein protein and basic amino acids.
  • this step it is possible to mix all the raw materials at once regardless of the order in which the raw materials used (including fats and oils and water) are added. In addition, it is not necessary to heat the raw material when it is dissolved, and it can be easily prepared even with cold water.
  • any known device having shear stress such as various cutters such as a vacuum cutter and various mixers such as a homo mixer, can be used.
  • “Silent Cutter (manufactured by Higashimotokikai)”, “Stephan Cooker (manufactured by Stefan)”, and “High Pressure Homogenizer LAB1000 (manufactured by APV)” can be mentioned. It is preferable to degas in vacuum during stirring. After preparation, it is preferable to leave it in a refrigerator overnight or for several days, but it can also be used on the day of preparation.
  • This step is a step of permeating the pickle liquid obtained in the above step A into meat to produce meat for processing (meat before heating).
  • the meat used in the present invention is not particularly limited, and pork, beef, chicken, fish and the like can be used. Further, as meat, meat products such as ham and bacon can be used, and meat loafs and binders of different parts such as pressed ham can be molded as processed meat products. As the processed meat product exhibiting the effect of the present invention, it is preferable that it is a simple product such as loin ham.
  • the processed meat product of the present invention is prepared by infiltrating a pickle preparation so that the total weight part of the processed meat product is usually 110 parts by weight to 250 parts by weight with respect to 100 parts by weight of the meat.
  • the total weight of the processed meat product is from 150 parts by weight to 100 parts by weight of the meat. 250 parts by weight is preferable, 170 parts by weight to 220 parts by weight is more preferable, and 180 parts by weight to 200 parts by weight is further preferable.
  • Tumbling (massage) and casing This step is a step of tumbling the processed meat obtained in step B.
  • the tumbling method is not particularly limited, but it can be carried out by putting it in a tumbling tank having a diameter of about 30 to 80 cm at a low temperature of about 0 to 10 ° C. It can be inverted at intervals of about 5 to 20 minutes, and the number of rotations can be changed or a pause can be set between them.
  • the tumbling time is usually about 4 to 48 hours.
  • the tumbled processed meat product can be filled in a casing having a diameter of about 5 to 15 cm.
  • This step is a step of heating and cooling the processed meat obtained in step C to obtain a processed meat food (which is a finished product of the present invention).
  • the heat treatment of processed meat products often goes through the steps of drying, smoking (smoke), and steaming (steam).
  • drying can be performed at 60 ° C. or higher for about 30 to 120 minutes
  • smoke can be performed at 60 ° C. or higher for about 15 to 60 minutes
  • steaming can be performed at 70 ° C. or higher for about 100 to 200 minutes.
  • the core temperature of the processed meat product reaches 70 to 80 ° C.
  • the cooling treatment is performed by sprinkling cold water or the like.
  • the cooling time is usually about 30 to 60 minutes. If necessary, after the cooling treatment, it can be dried with hot air or the like. After allowing to stand overnight in a refrigerator, it can be sliced to about 1.0 to 1.5 mm.
  • each raw material was weighed according to Tables 1 and 2, and a pickle preparation and a processed meat product were prepared by the method shown below.
  • the blending amounts shown in Tables 1 and 2 are not protein-based but raw material blending amounts.
  • the water-soluble casein protein is casein calcium DI-8905 (containing 88.5% by weight of casein protein, manufactured by Arla Foods) as casein calcium, and haplo (containing 93.6% by weight of casein protein, manufactured by Lactopro) as sodium casein. It was used.
  • Whey protein is milk protein GL (containing 93.1% by weight whey protein, manufactured by Nippon Shinyaku)
  • egg white protein is Kansourampaku H (containing 81.4% by weight of egg white protein, manufactured by Nippon Shinyaku), soy protein Used Wilpro P20 (containing 86.5% by weight of soy protein, manufactured by Wilmar).
  • Loin ham was prepared as a processed meat product using the pickle preparations of each formulation shown in the table below as examples or comparative examples of the pickle preparations of the present invention. Specifically, it was prepared through the following steps.
  • the method for preparing loin ham is shown below. 1.
  • Raw materials, fats and oils, and water were weighed, mixed and degassed with a silent cutter (made by 20 L vacuum cutter Higashimotokikai) to prepare a pickle preparation.
  • the pickle preparation shown in Examples 9 and 10 was emulsified by adjusting the pressure to about 300 bar using a high-pressure homogenizer LAB1000 (manufactured by APV) to prepare a pickle preparation. It was allowed to stand for 18 hours in a refrigerator at 5 ° C. 2.
  • a pickle preparation prepared for 100 parts by weight of pork loin (1500 to 1800 g) was injected using a pickle injector (injector SP-300-2H manufactured by Higashimotokikai) so that the total weight was 200 parts by weight. ..
  • tumbling was performed at 10 ° C. (12 rpm forward rotation 10 minutes, reverse rotation 10 minutes, rest 1 minute for 4 hours, 6 rpm forward rotation 10 minutes, reverse rotation 10 minutes, rest 20 in a tumbler with a diameter of 40 cm. 8 hours in minutes, 1 minute in forward rotation at 6 rpm, 1 minute in reverse rotation, and 28 minutes in rest for 12 hours).
  • the meat was filled in a cellulose casing (folded diameter 13.8 cm), clipped, and heated.
  • the heating conditions were drying at 65 ° C. for 40 minutes, smoking at 70 ° C. for 20 minutes, and steaming at 80 ° C. for 165 minutes until the core temperature of loin ham reached 72 ° C. After cooling with cold water for 40 minutes, it was dried at 35 ° C. for 40 minutes.
  • the loin ham left to stand at 4.5 ° C. overnight was weighed, sliced to a thickness of 1.3 mm, and subjected to sensory evaluation.
  • ⁇ Sensory evaluation> Regarding the evaluation of flavor and texture, sensory evaluation was performed on three items of suppleness, smoothness, and binding property, and the evaluation was made based on the scores.
  • the items of sensory evaluation compared with the highly hydrous commercial product loin ham (containing phosphate) are as follows. I. Suppleness The suppleness was evaluated on the following four levels. 1: Good supple texture as a processed meat product 2: Supple texture that is not a problem as a processed meat product 3: Lack of suppleness, hard and brittle 4: Very hard and brittle II. Smoothness Smoothness was evaluated on the following four levels.
  • Tables 1 and 2 also show the sensory evaluation results of loin ham prepared using the pickle preparations of the respective formulations shown in Examples 1 to 10 and Comparative Examples 1 to 3.
  • each loin ham which is a processed meat product, showed good sensory evaluation results when a pickle preparation containing a water-soluble casein protein and a basic amino acid was used (Examples 1 to 4).
  • the basic amino acid was replaced with another alkaline component, the suppleness, smoothness, and binding property were significantly inferior, and the same effect could not be obtained (Comparative Examples 1 to 3).
  • each loin ham which is a processed meat product, showed good sensory evaluation results when a pickle preparation containing a water-soluble casein protein and a basic amino acid was used (Examples 5 to 10).
  • each loin ham using a pickle preparation containing salad oil and emulsified with a homogenizer under high pressure showed remarkably good sensory evaluation results (Examples 9 and 10).
  • Example 11 powdered fat "Magical Fat 205" (containing 70.0% by weight: made by Miyoshi Oil & Fat) was used as the edible fat.
  • the standing time of the pickle preparation was 2 to 3 hours, and in Example 12 and Comparative Example 4, the total weight was injected so as to be 150 parts by weight.
  • Loin ham was prepared by the same method and the same sensory evaluation method was used. The sensory evaluation results of the prepared loin ham are also shown in Table 3 (unit:% by weight).
  • each loin ham which is a processed meat product, showed good sensory evaluation results when a pickle preparation containing a water-soluble casein protein and a basic amino acid was used (Examples 11 and 12).
  • the basic amino acid was not contained, the suppleness, smoothness, and binding property were significantly inferior, and the same effect could not be obtained (Comparative Example 4).
  • the present invention can provide a processed meat product having suppleness, smoothness, and binding property while eliminating or reducing phosphate, and is useful in the field of processed foods.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'un agent de décapage qui permet la production d'un produit de viande traité souple et lisse ayant de bonnes propriétés de liaison tout en éliminant ou en réduisant l'utilisation d'un phosphate. En outre, l'objectif de la présente invention est de fournir un produit de viande traité qui est obtenu à l'aide de l'agent de décapage et un procédé de production du produit de viande traité.　Pour résoudre ces problèmes, les présents inventeurs ont effectué des études intensives et, en conséquence, ont découvert qu'un produit de viande traité souple et lisse ayant de bonnes propriétés de liaison peut être produit par l'ajout d'une protéine de caséine hydrosoluble et d'un acide aminé basique à un agent de décapage pour ainsi réaliser la présente invention.
PCT/JP2020/013181 2019-03-28 2020-03-25 Agent de décapage et produit de viande traité WO2020196570A1 (fr)

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05244907A (ja) * 1991-09-03 1993-09-24 Daiichi Kasei:Kk タンパク加工食品の製造方法
JPH1156303A (ja) * 1997-08-19 1999-03-02 Ajinomoto Co Inc 食肉加工用ピックル
JP2002199859A (ja) * 2001-01-05 2002-07-16 Hokubee Co Ltd 加工肉用乳化液及びそれを用いた加工肉
JP2004248661A (ja) * 2002-05-30 2004-09-09 Ajinomoto Co Inc 食肉単味品向け製剤および該製剤を用いる食肉単味品の製造方法
JP2009159825A (ja) * 2007-12-28 2009-07-23 Nippon Meat Packers Inc 食肉製品の製造方法、及び食肉製品
JP2011193830A (ja) * 2010-03-23 2011-10-06 Itoham Foods Inc 食鳥肉の加工食品及びその製造方法
JP2011254762A (ja) * 2010-06-10 2011-12-22 Itoham Foods Inc 牛肉又は牛肉加工食品の製造方法
WO2012060409A1 (fr) * 2010-11-05 2012-05-10 味の素株式会社 Procédé de fabrication de viandes transformées, et préparation d'enzymes pour l'amélioration de viandes transformées
WO2012060470A1 (fr) * 2010-11-05 2012-05-10 味の素株式会社 Procédé de fabrication de viandes transformées, et préparation d'enzymes pour l'amélioration de viandes transformées
JP2014068544A (ja) * 2012-09-27 2014-04-21 Itoham Foods Inc 軟らかい食感の食肉加工食品の製造方法

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05244907A (ja) * 1991-09-03 1993-09-24 Daiichi Kasei:Kk タンパク加工食品の製造方法
JPH1156303A (ja) * 1997-08-19 1999-03-02 Ajinomoto Co Inc 食肉加工用ピックル
JP2002199859A (ja) * 2001-01-05 2002-07-16 Hokubee Co Ltd 加工肉用乳化液及びそれを用いた加工肉
JP2004248661A (ja) * 2002-05-30 2004-09-09 Ajinomoto Co Inc 食肉単味品向け製剤および該製剤を用いる食肉単味品の製造方法
JP2009159825A (ja) * 2007-12-28 2009-07-23 Nippon Meat Packers Inc 食肉製品の製造方法、及び食肉製品
JP2011193830A (ja) * 2010-03-23 2011-10-06 Itoham Foods Inc 食鳥肉の加工食品及びその製造方法
JP2011254762A (ja) * 2010-06-10 2011-12-22 Itoham Foods Inc 牛肉又は牛肉加工食品の製造方法
WO2012060409A1 (fr) * 2010-11-05 2012-05-10 味の素株式会社 Procédé de fabrication de viandes transformées, et préparation d'enzymes pour l'amélioration de viandes transformées
WO2012060470A1 (fr) * 2010-11-05 2012-05-10 味の素株式会社 Procédé de fabrication de viandes transformées, et préparation d'enzymes pour l'amélioration de viandes transformées
JP2014068544A (ja) * 2012-09-27 2014-04-21 Itoham Foods Inc 軟らかい食感の食肉加工食品の製造方法

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