QUALITY IMPROVER FOR MEAT PROCESSED PRODUCT

PROBLEM TO BE SOLVED: To provide a quality improver for meat processed products enabling meat to maintain excellent palate feeling such as elasticity, softness and fibrous feeling even when subjected to high-temperature retort processing. SOLUTION: The quality improver for meat processed products co...

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Bibliographische Detailangaben
Hauptverfasser:	SAWADA MASAO, OMORI TOSHINOBU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a quality improver for meat processed products enabling meat to maintain excellent palate feeling such as elasticity, softness and fibrous feeling even when subjected to high-temperature retort processing. SOLUTION: The quality improver for meat processed products comprises sodium carbonate, citric acid, protein, monomeric sugar or oligosaccharides, and calcium salt. The meat processed products are subjected to preprocessing via the quality improver. Preferably, the protein comprises whey protein, the monomeric sugar or the oligosaccharides comprises lactose, and the calcium salt comprises calcium derived from milk, or calcium chloride. COPYRIGHT: (C)2006,JPO&NCIPI