JP2912915B
PROBLEM TO BE SOLVED: To obtain a flesh-improving agent for meat, having strong permeating force into the inside of meat tissues, excellent in water retention having high yield with little drip loss in heat treating the treated material and improved effects in texture and taste with softening of mea...
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| creator | ISHIMOTO AKIKO YANAKA HIROYUKI KUMABE KYOSHI |
| description | PROBLEM TO BE SOLVED: To obtain a flesh-improving agent for meat, having strong permeating force into the inside of meat tissues, excellent in water retention having high yield with little drip loss in heat treating the treated material and improved effects in texture and taste with softening of meat quality and provide a method for improving the quality. SOLUTION: This flesh-improving agent is an aqueous solution containing vinegar, a carbonate and common salt and, if needed further at least one species of material selected from organic acids or their salts. The flesh-improvement is carried out by impregnating the aqueous solution into raw meat. The yield is enhanced and texture and taste are improved when the meat is thermally treated after impregnated with the solution of the flesh-improving agent. |
| format | Patent |
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SOLUTION: This flesh-improving agent is an aqueous solution containing vinegar, a carbonate and common salt and, if needed further at least one species of material selected from organic acids or their salts. The flesh-improvement is carried out by impregnating the aqueous solution into raw meat. The yield is enhanced and texture and taste are improved when the meat is thermally treated after impregnated with the solution of the flesh-improving agent.</description><edition>6</edition><language>eng</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>1999</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=19990628&DB=EPODOC&CC=JP&NR=2912915B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19990628&DB=EPODOC&CC=JP&NR=2912915B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ISHIMOTO AKIKO</creatorcontrib><creatorcontrib>YANAKA HIROYUKI</creatorcontrib><creatorcontrib>KUMABE KYOSHI</creatorcontrib><title>JP2912915B</title><description>PROBLEM TO BE SOLVED: To obtain a flesh-improving agent for meat, having strong permeating force into the inside of meat tissues, excellent in water retention having high yield with little drip loss in heat treating the treated material and improved effects in texture and taste with softening of meat quality and provide a method for improving the quality. SOLUTION: This flesh-improving agent is an aqueous solution containing vinegar, a carbonate and common salt and, if needed further at least one species of material selected from organic acids or their salts. The flesh-improvement is carried out by impregnating the aqueous solution into raw meat. The yield is enhanced and texture and taste are improved when the meat is thermally treated after impregnated with the solution of the flesh-improving agent.</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>1999</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZODyCjCyNAQiUyceBta0xJziVF4ozc2g6OYa4uyhm1qQH59aXJCYnJqXWhKP0OBkaEyMGgAmlxtu</recordid><startdate>19990628</startdate><enddate>19990628</enddate><creator>ISHIMOTO AKIKO</creator><creator>YANAKA HIROYUKI</creator><creator>KUMABE KYOSHI</creator><scope>EVB</scope></search><sort><creationdate>19990628</creationdate><title>JP2912915B</title><author>ISHIMOTO AKIKO ; YANAKA HIROYUKI ; KUMABE KYOSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2912915BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1999</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>ISHIMOTO AKIKO</creatorcontrib><creatorcontrib>YANAKA HIROYUKI</creatorcontrib><creatorcontrib>KUMABE KYOSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ISHIMOTO AKIKO</au><au>YANAKA HIROYUKI</au><au>KUMABE KYOSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>JP2912915B</title><date>1999-06-28</date><risdate>1999</risdate><abstract>PROBLEM TO BE SOLVED: To obtain a flesh-improving agent for meat, having strong permeating force into the inside of meat tissues, excellent in water retention having high yield with little drip loss in heat treating the treated material and improved effects in texture and taste with softening of meat quality and provide a method for improving the quality. SOLUTION: This flesh-improving agent is an aqueous solution containing vinegar, a carbonate and common salt and, if needed further at least one species of material selected from organic acids or their salts. The flesh-improvement is carried out by impregnating the aqueous solution into raw meat. The yield is enhanced and texture and taste are improved when the meat is thermally treated after impregnated with the solution of the flesh-improving agent.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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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 | JP2912915B |
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