PICKLE SOLUTION FOR PROCESSING MEAT

PURPOSE: To obtain a pickle solution for processing meat which comprises an oil-in-water emulsion for improving the texture of meat with high stability at a lowered temperature by emulsifying the oil phase of an edible oil in the water phase containing an extract of kiwi fruit using a specific emuls...

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Bibliographische Detailangaben
Hauptverfasser:	SHIMIZU TERUO, HAYAKAWA TADAAKI, KAMAO ATSUKO
Format:	Patent
Sprache:	eng
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:	PURPOSE: To obtain a pickle solution for processing meat which comprises an oil-in-water emulsion for improving the texture of meat with high stability at a lowered temperature by emulsifying the oil phase of an edible oil in the water phase containing an extract of kiwi fruit using a specific emulsifier. CONSTITUTION: The oil phase of an edible oil is dispersed in the water phase containing a kiwi fruit extract using a polyglycerol fatty acid ester as an emulsifier to give an emulsion. This pickling solution contains the emulsion in an amount of 30-65wt.%. The polyglycerol fatty acid ester is preferably of 1.0-18 carbon atoms and the amount added is preferably 0.1-3wt.%.