ANG-KHAK-CONTAINING FISH MEAT QUALITY IMPROVING COMPOSITION
To provide a fish meat quality improving composition that improves the quality of edible fish meat without impairing texture or taste, and a method for producing processed fish meat.SOLUTION: A fish meat quality improving composition contains sodium chloride, and ang-khak (beni koji) or ang-khak-der...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; jpn |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | FUKAMI HIROYUKI ASANO KOICHI |
| description | To provide a fish meat quality improving composition that improves the quality of edible fish meat without impairing texture or taste, and a method for producing processed fish meat.SOLUTION: A fish meat quality improving composition contains sodium chloride, and ang-khak (beni koji) or ang-khak-derived components. In the fish meat quality improving composition, the ang-khak or ang-khak-derived components comprise an ang-khak salt composition or ang-khak powder composition. In the fish meat quality improving composition, the ang-khak salt composition is an ang-khak salt composition containing ang-khak, yellow mold (ki koji), sodium chloride, and water, and the ang-khak powder composition is an ang-khak powder composition containing dry ang-khak powder, sodium chloride, and water. A method for producing processed fish meat includes the step of improving the quality of fish meat by using the fish meat quality improving composition.SELECTED DRAWING: None
【課題】食感や味を損なうことなく、食用魚肉の肉質を改善する、魚肉質改善用組成物及び加工魚肉の製造方法の提供。【解決手段】食塩、および紅麹または紅麹由来成分を含有する、魚肉質改善用組成物。紅麹、または紅麹由来成分が、紅塩麹組成物または紅麹粉末組成物である、前記魚肉質改善用組成物。前記紅塩麹組成物が紅麹、黄麹、食塩、および水を含有する紅塩麹組成物であり、前記紅麹粉末組成物が、乾燥紅麹粉末、食塩、および水を含有する紅麹粉末組成物である、魚肉質改善用組成物。前記魚肉質改善用組成物を用いて魚肉の肉質を改善する工程を含む、加工魚肉の製造方法。【選択図】なし |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2020108344A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2020108344A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2020108344A3</originalsourceid><addsrcrecordid>eNrjZLB29HPX9fZw9NZ19vcLcfT08_RzV3DzDPZQ8HV1DFEIDHX08QyJVPD0DQjyDwPJOfv7BvgHe4Z4-vvxMLCmJeYUp_JCaW4GJTfXEGcP3dSC_PjU4oLE5NS81JJ4rwAjAyMDQwMLYxMTR2OiFAEAPm4p6A</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>ANG-KHAK-CONTAINING FISH MEAT QUALITY IMPROVING COMPOSITION</title><source>esp@cenet</source><creator>FUKAMI HIROYUKI ; ASANO KOICHI</creator><creatorcontrib>FUKAMI HIROYUKI ; ASANO KOICHI</creatorcontrib><description>To provide a fish meat quality improving composition that improves the quality of edible fish meat without impairing texture or taste, and a method for producing processed fish meat.SOLUTION: A fish meat quality improving composition contains sodium chloride, and ang-khak (beni koji) or ang-khak-derived components. In the fish meat quality improving composition, the ang-khak or ang-khak-derived components comprise an ang-khak salt composition or ang-khak powder composition. In the fish meat quality improving composition, the ang-khak salt composition is an ang-khak salt composition containing ang-khak, yellow mold (ki koji), sodium chloride, and water, and the ang-khak powder composition is an ang-khak powder composition containing dry ang-khak powder, sodium chloride, and water. A method for producing processed fish meat includes the step of improving the quality of fish meat by using the fish meat quality improving composition.SELECTED DRAWING: None
【課題】食感や味を損なうことなく、食用魚肉の肉質を改善する、魚肉質改善用組成物及び加工魚肉の製造方法の提供。【解決手段】食塩、および紅麹または紅麹由来成分を含有する、魚肉質改善用組成物。紅麹、または紅麹由来成分が、紅塩麹組成物または紅麹粉末組成物である、前記魚肉質改善用組成物。前記紅塩麹組成物が紅麹、黄麹、食塩、および水を含有する紅塩麹組成物であり、前記紅麹粉末組成物が、乾燥紅麹粉末、食塩、および水を含有する紅麹粉末組成物である、魚肉質改善用組成物。前記魚肉質改善用組成物を用いて魚肉の肉質を改善する工程を含む、加工魚肉の製造方法。【選択図】なし</description><language>eng ; jpn</language><subject>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</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=20200716&DB=EPODOC&CC=JP&NR=2020108344A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200716&DB=EPODOC&CC=JP&NR=2020108344A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FUKAMI HIROYUKI</creatorcontrib><creatorcontrib>ASANO KOICHI</creatorcontrib><title>ANG-KHAK-CONTAINING FISH MEAT QUALITY IMPROVING COMPOSITION</title><description>To provide a fish meat quality improving composition that improves the quality of edible fish meat without impairing texture or taste, and a method for producing processed fish meat.SOLUTION: A fish meat quality improving composition contains sodium chloride, and ang-khak (beni koji) or ang-khak-derived components. In the fish meat quality improving composition, the ang-khak or ang-khak-derived components comprise an ang-khak salt composition or ang-khak powder composition. In the fish meat quality improving composition, the ang-khak salt composition is an ang-khak salt composition containing ang-khak, yellow mold (ki koji), sodium chloride, and water, and the ang-khak powder composition is an ang-khak powder composition containing dry ang-khak powder, sodium chloride, and water. A method for producing processed fish meat includes the step of improving the quality of fish meat by using the fish meat quality improving composition.SELECTED DRAWING: None
【課題】食感や味を損なうことなく、食用魚肉の肉質を改善する、魚肉質改善用組成物及び加工魚肉の製造方法の提供。【解決手段】食塩、および紅麹または紅麹由来成分を含有する、魚肉質改善用組成物。紅麹、または紅麹由来成分が、紅塩麹組成物または紅麹粉末組成物である、前記魚肉質改善用組成物。前記紅塩麹組成物が紅麹、黄麹、食塩、および水を含有する紅塩麹組成物であり、前記紅麹粉末組成物が、乾燥紅麹粉末、食塩、および水を含有する紅麹粉末組成物である、魚肉質改善用組成物。前記魚肉質改善用組成物を用いて魚肉の肉質を改善する工程を含む、加工魚肉の製造方法。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB29HPX9fZw9NZ19vcLcfT08_RzV3DzDPZQ8HV1DFEIDHX08QyJVPD0DQjyDwPJOfv7BvgHe4Z4-vvxMLCmJeYUp_JCaW4GJTfXEGcP3dSC_PjU4oLE5NS81JJ4rwAjAyMDQwMLYxMTR2OiFAEAPm4p6A</recordid><startdate>20200716</startdate><enddate>20200716</enddate><creator>FUKAMI HIROYUKI</creator><creator>ASANO KOICHI</creator><scope>EVB</scope></search><sort><creationdate>20200716</creationdate><title>ANG-KHAK-CONTAINING FISH MEAT QUALITY IMPROVING COMPOSITION</title><author>FUKAMI HIROYUKI ; ASANO KOICHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2020108344A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2020</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>FUKAMI HIROYUKI</creatorcontrib><creatorcontrib>ASANO KOICHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FUKAMI HIROYUKI</au><au>ASANO KOICHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ANG-KHAK-CONTAINING FISH MEAT QUALITY IMPROVING COMPOSITION</title><date>2020-07-16</date><risdate>2020</risdate><abstract>To provide a fish meat quality improving composition that improves the quality of edible fish meat without impairing texture or taste, and a method for producing processed fish meat.SOLUTION: A fish meat quality improving composition contains sodium chloride, and ang-khak (beni koji) or ang-khak-derived components. In the fish meat quality improving composition, the ang-khak or ang-khak-derived components comprise an ang-khak salt composition or ang-khak powder composition. In the fish meat quality improving composition, the ang-khak salt composition is an ang-khak salt composition containing ang-khak, yellow mold (ki koji), sodium chloride, and water, and the ang-khak powder composition is an ang-khak powder composition containing dry ang-khak powder, sodium chloride, and water. A method for producing processed fish meat includes the step of improving the quality of fish meat by using the fish meat quality improving composition.SELECTED DRAWING: None
【課題】食感や味を損なうことなく、食用魚肉の肉質を改善する、魚肉質改善用組成物及び加工魚肉の製造方法の提供。【解決手段】食塩、および紅麹または紅麹由来成分を含有する、魚肉質改善用組成物。紅麹、または紅麹由来成分が、紅塩麹組成物または紅麹粉末組成物である、前記魚肉質改善用組成物。前記紅塩麹組成物が紅麹、黄麹、食塩、および水を含有する紅塩麹組成物であり、前記紅麹粉末組成物が、乾燥紅麹粉末、食塩、および水を含有する紅麹粉末組成物である、魚肉質改善用組成物。前記魚肉質改善用組成物を用いて魚肉の肉質を改善する工程を含む、加工魚肉の製造方法。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; jpn |
| recordid | cdi_epo_espacenet_JP2020108344A |
| source | esp@cenet |
| 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 | ANG-KHAK-CONTAINING FISH MEAT QUALITY IMPROVING COMPOSITION |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-28T04%3A11%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=FUKAMI%20HIROYUKI&rft.date=2020-07-16&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2020108344A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |