MEAT TENDERIZER, IMMERSION LIQUID FOR MEAT TENDERIZATION, MEAT, AND METHOD FOR MANUFACTURING MEAT
To provide practical meat tenderizers that can soften meat, especially streak areas and the like of meat while maintaining the taste, to provide immersion liquids for meat tenderization containing the meat tenderizer, to provide meat, and to provide meat production methods.SOLUTION: Provided is a me...
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| creator | TAKAGAKI SOICHIRO ISOMURA RYO |
| description | To provide practical meat tenderizers that can soften meat, especially streak areas and the like of meat while maintaining the taste, to provide immersion liquids for meat tenderization containing the meat tenderizer, to provide meat, and to provide meat production methods.SOLUTION: Provided is a meat tenderizer for softening meat, containing at least one either of an enzyme having the amino acid sequence shown in SEQ ID NO: 1, or an enzyme having 90% or more identity to the amino acid sequence shown in SEQ ID NO: 1.SELECTED DRAWING: None
【課題】食肉、特に食肉のスジ部位等を、味を維持しつつ、軟化することができる実用的な食肉軟化剤、その食肉軟化剤を含む食肉軟化用浸漬液、食肉、および食肉の製造方法を提供する。【解決手段】食肉を軟化するための食肉軟化剤であって、配列番号１に示されるアミノ酸配列を有する酵素、および配列番号１に示されるアミノ酸配列に対して９０％以上の同一性を有する酵素のうち少なくとも１つを含有する、食肉軟化剤である。【選択図】なし |
| format | Patent |
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【課題】食肉、特に食肉のスジ部位等を、味を維持しつつ、軟化することができる実用的な食肉軟化剤、その食肉軟化剤を含む食肉軟化用浸漬液、食肉、および食肉の製造方法を提供する。【解決手段】食肉を軟化するための食肉軟化剤であって、配列番号１に示されるアミノ酸配列を有する酵素、および配列番号１に示されるアミノ酸配列に対して９０％以上の同一性を有する酵素のうち少なくとも１つを含有する、食肉軟化剤である。【選択図】なし</description><language>eng ; jpn</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200521&DB=EPODOC&CC=JP&NR=2020074697A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200521&DB=EPODOC&CC=JP&NR=2020074697A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TAKAGAKI SOICHIRO</creatorcontrib><creatorcontrib>ISOMURA RYO</creatorcontrib><title>MEAT TENDERIZER, IMMERSION LIQUID FOR MEAT TENDERIZATION, MEAT, AND METHOD FOR MANUFACTURING MEAT</title><description>To provide practical meat tenderizers that can soften meat, especially streak areas and the like of meat while maintaining the taste, to provide immersion liquids for meat tenderization containing the meat tenderizer, to provide meat, and to provide meat production methods.SOLUTION: Provided is a meat tenderizer for softening meat, containing at least one either of an enzyme having the amino acid sequence shown in SEQ ID NO: 1, or an enzyme having 90% or more identity to the amino acid sequence shown in SEQ ID NO: 1.SELECTED DRAWING: None
【課題】食肉、特に食肉のスジ部位等を、味を維持しつつ、軟化することができる実用的な食肉軟化剤、その食肉軟化剤を含む食肉軟化用浸漬液、食肉、および食肉の製造方法を提供する。【解決手段】食肉を軟化するための食肉軟化剤であって、配列番号１に示されるアミノ酸配列を有する酵素、および配列番号１に示されるアミノ酸配列に対して９０％以上の同一性を有する酵素のうち少なくとも１つを含有する、食肉軟化剤である。【選択図】なし</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZEj0dXUMUQhx9XNxDfKMcg3SUfD09XUNCvb091Pw8QwM9XRRcPMPUkBR5RgClNUBi-koOPq5AFkhHv5QhY5-oW6OziGhQZ5-7mAlPAysaYk5xam8UJqbQcnNNcTZQze1ID8-tbggMTk1L7Uk3ivAyMDIwMDcxMzS3NGYKEUA_vQz8w</recordid><startdate>20200521</startdate><enddate>20200521</enddate><creator>TAKAGAKI SOICHIRO</creator><creator>ISOMURA RYO</creator><scope>EVB</scope></search><sort><creationdate>20200521</creationdate><title>MEAT TENDERIZER, IMMERSION LIQUID FOR MEAT TENDERIZATION, MEAT, AND METHOD FOR MANUFACTURING MEAT</title><author>TAKAGAKI SOICHIRO ; ISOMURA RYO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2020074697A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2020</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>TAKAGAKI SOICHIRO</creatorcontrib><creatorcontrib>ISOMURA RYO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TAKAGAKI SOICHIRO</au><au>ISOMURA RYO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MEAT TENDERIZER, IMMERSION LIQUID FOR MEAT TENDERIZATION, MEAT, AND METHOD FOR MANUFACTURING MEAT</title><date>2020-05-21</date><risdate>2020</risdate><abstract>To provide practical meat tenderizers that can soften meat, especially streak areas and the like of meat while maintaining the taste, to provide immersion liquids for meat tenderization containing the meat tenderizer, to provide meat, and to provide meat production methods.SOLUTION: Provided is a meat tenderizer for softening meat, containing at least one either of an enzyme having the amino acid sequence shown in SEQ ID NO: 1, or an enzyme having 90% or more identity to the amino acid sequence shown in SEQ ID NO: 1.SELECTED DRAWING: None
【課題】食肉、特に食肉のスジ部位等を、味を維持しつつ、軟化することができる実用的な食肉軟化剤、その食肉軟化剤を含む食肉軟化用浸漬液、食肉、および食肉の製造方法を提供する。【解決手段】食肉を軟化するための食肉軟化剤であって、配列番号１に示されるアミノ酸配列を有する酵素、および配列番号１に示されるアミノ酸配列に対して９０％以上の同一性を有する酵素のうち少なくとも１つを含有する、食肉軟化剤である。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; jpn |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | MEAT TENDERIZER, IMMERSION LIQUID FOR MEAT TENDERIZATION, MEAT, AND METHOD FOR MANUFACTURING MEAT |
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