WO2022231003A1 - Produit de viande malaxé ayant une qualité améliorée - Google Patents
Produit de viande malaxé ayant une qualité améliorée Download PDFInfo
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- WO2022231003A1 WO2022231003A1 PCT/JP2022/019450 JP2022019450W WO2022231003A1 WO 2022231003 A1 WO2022231003 A1 WO 2022231003A1 JP 2022019450 W JP2022019450 W JP 2022019450W WO 2022231003 A1 WO2022231003 A1 WO 2022231003A1
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- phospholipase
- heating
- weight
- yield
- meat
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- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Images
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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
Abstract
L'objectif de la présente invention est de fournir un produit de viande malaxé ayant un rendement de post-cuisson amélioré pendant la production, et un procédé d'amélioration du rendement de post-cuisson d'un produit de viande malaxé. Le produit de viande malaxé contient un ou les deux parmi (1) 65 à 9 000 ppm en poids de choline, et (2) 230 à 380 ppm en poids d'inositol. Le procédé d'amélioration du rendement de post-cuisson d'un produit De viande malaxé consiste à amener la phospholipase D à agir sur de la viande en tant que matière première.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2023517634A JPWO2022231003A1 (fr) | 2021-04-30 | 2022-04-28 | |
| BR112023022575A BR112023022575A2 (pt) | 2021-04-30 | 2022-04-28 | Produto de carne amassada, e, método para melhorar o rendimento após aquecimento de um produto de carne amassada |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021077257 | 2021-04-30 | ||
| JP2021-077257 | 2021-04-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2022231003A1 true WO2022231003A1 (fr) | 2022-11-03 |
Family
ID=83846897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2022/019450 WO2022231003A1 (fr) | 2021-04-30 | 2022-04-28 | Produit de viande malaxé ayant une qualité améliorée |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2022231003A1 (fr) |
| BR (1) | BR112023022575A2 (fr) |
| WO (1) | WO2022231003A1 (fr) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11346719A (ja) * | 1998-06-03 | 1999-12-21 | Izu Rice Center:Kk | 孟宗竹を用いた灰汁の生成方法及びこの灰汁を用いた食肉の改質方法 |
| WO2006075771A1 (fr) * | 2005-01-13 | 2006-07-20 | Ajinomoto Co., Inc. | Produit a base de viande transformee ou produit a base de pate de poisson et procede pour les produire |
| WO2010140708A1 (fr) * | 2009-06-05 | 2010-12-09 | 味の素株式会社 | Agent de préparation d'enzyme pour la reconstitution de produits transformés de viande de bétail et procédé de fabrication de produits transformés de viande de bétail |
| WO2013172447A1 (fr) * | 2012-05-17 | 2013-11-21 | ナガセケムテックス株式会社 | Préparation d'enzyme permettant de modifier un matériau alimentaire |
| CN107593874A (zh) * | 2017-08-24 | 2018-01-19 | 安徽靖童科技农业发展有限公司 | 一种肉类食品加工稳定剂 |
| JP2020145977A (ja) * | 2019-03-14 | 2020-09-17 | 奥野製薬工業株式会社 | 肉製品の食感改良剤および食感改良方法 |
-
2022
- 2022-04-28 BR BR112023022575A patent/BR112023022575A2/pt unknown
- 2022-04-28 WO PCT/JP2022/019450 patent/WO2022231003A1/fr unknown
- 2022-04-28 JP JP2023517634A patent/JPWO2022231003A1/ja active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11346719A (ja) * | 1998-06-03 | 1999-12-21 | Izu Rice Center:Kk | 孟宗竹を用いた灰汁の生成方法及びこの灰汁を用いた食肉の改質方法 |
| WO2006075771A1 (fr) * | 2005-01-13 | 2006-07-20 | Ajinomoto Co., Inc. | Produit a base de viande transformee ou produit a base de pate de poisson et procede pour les produire |
| WO2010140708A1 (fr) * | 2009-06-05 | 2010-12-09 | 味の素株式会社 | Agent de préparation d'enzyme pour la reconstitution de produits transformés de viande de bétail et procédé de fabrication de produits transformés de viande de bétail |
| WO2013172447A1 (fr) * | 2012-05-17 | 2013-11-21 | ナガセケムテックス株式会社 | Préparation d'enzyme permettant de modifier un matériau alimentaire |
| CN107593874A (zh) * | 2017-08-24 | 2018-01-19 | 安徽靖童科技农业发展有限公司 | 一种肉类食品加工稳定剂 |
| JP2020145977A (ja) * | 2019-03-14 | 2020-09-17 | 奥野製薬工業株式会社 | 肉製品の食感改良剤および食感改良方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| BR112023022575A2 (pt) | 2024-01-16 |
| JPWO2022231003A1 (fr) | 2022-11-03 |
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