QUALITY IMPROVER FOR MEAT PROCESSED PRODUCT

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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Hauptverfasser: SAWADA MASAO, OMORI TOSHINOBU
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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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creator SAWADA MASAO
OMORI TOSHINOBU
description 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
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subjects 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
title QUALITY IMPROVER FOR MEAT PROCESSED PRODUCT
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