QUALITY IMPROVER FOR MEAT OR FISH MEAT, IMMERSION LIQUID FOR IMPROVED QUALITY, MEAT OR FISH MEAT, AND METHOD FOR PRODUCING MEAT OR FISH MEAT

To provide a quality improver for meat or fish meat that has high solubility in water, barely changes the taste, and can soften the meat or fish meat, and an immersion liquid for improved quality containing the quality improver, meat or fish meat, and a method for producing meat or fish meat.SOLUTIO...

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Bibliographische Detailangaben
1. Verfasser:	ISOMURA RYO
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a quality improver for meat or fish meat that has high solubility in water, barely changes the taste, and can soften the meat or fish meat, and an immersion liquid for improved quality containing the quality improver, meat or fish meat, and a method for producing meat or fish meat.SOLUTION: A quality improver for meat or fish meat contains phosphoryl oligosaccharides of calcium.SELECTED DRAWING: None 【課題】水への溶解性が高く、味への影響が少なく、食肉または魚肉を軟化することができる、食肉用または魚肉用の品質改良剤、その品質改良剤を含む品質改良用浸漬液、食肉または魚肉、および、食肉または魚肉の製造方法を提供する。【解決手段】リン酸化オリゴ糖カルシウムを含有する、食肉用または魚肉用の品質改良剤である。【選択図】なし