AGENT FOR PREVENTING DENATURATION OF PASTE FOOD

PURPOSE:To obtain the titled denaturation preventing agent for meat paste, KAMABOKO (boiled fish paste), sausage, ham, etc., effective in remarkably mitigating the denaturation of paste food and giving good taste, high springiness and excellent preservability to the paste food, by using decomposed p...

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Bibliographische Detailangaben
Hauptverfasser:	TAKASAKI TAKASHI, TAKIZAWA YOICHI, IWAMOTO TERU, AMAKAWA SHIGERU, NOUCHI REIKICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the titled denaturation preventing agent for meat paste, KAMABOKO (boiled fish paste), sausage, ham, etc., effective in remarkably mitigating the denaturation of paste food and giving good taste, high springiness and excellent preservability to the paste food, by using decomposed protein extract and sugars as essential active components. CONSTITUTION:The objective denaturation preventing agent contains (A) a decomposed protein extract produced by decomposing protein with a proteinase and (B) sugars as essential active components and preferably (C) albumen, amino acids of refined soybean protein and organic acids. The agent is added in an amount of preferably 2.5-6pts.wt. per 100pts.wt. of a pasty product.