Meat improving agent and method for making processed meat food using the meat improving agent
A meat improving agent comprising, per part by weight of a roast salt, containing from 0.025 to 0.7% by weight of magnesium based on sodium chloride from 2.5 to 5.5 parts by weight of a sugar alcohol, from 1.0 to 2.5 parts by weight of an esterified or/and etherified starch derivative, and from 0.3...
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| creator | FUKUDA, AKIHIRO NAKAMURA, HIDEYUKI OGINO, TOMOYASU |
| description | A meat improving agent comprising, per part by weight of a roast salt, containing from 0.025 to 0.7% by weight of magnesium based on sodium chloride from 2.5 to 5.5 parts by weight of a sugar alcohol, from 1.0 to 2.5 parts by weight of an esterified or/and etherified starch derivative, and from 0.3 to 1.3 parts by weight of an organic acid salt, and a method for making a processed meat food, which comprises adding the meat improving agent to meat either singly or along with other seasonings, and conducting pretreatment such as dipping, tumbling or injection. In heat-cooked foods of animal and fishery products, the meat improving agent is used in pretreatment before heating, whereby even after storage at room temperature or under chilling or freezing for 24 hours, a soft feel, a juicy feel and a fibrous feel are maintained while keeping a yield equal to a yield given by ordinary products, and a taste is not deteriorated. |
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In heat-cooked foods of animal and fishery products, the meat improving agent is used in pretreatment before heating, whereby even after storage at room temperature or under chilling or freezing for 24 hours, a soft feel, a juicy feel and a fibrous feel are maintained while keeping a yield equal to a yield given by ordinary products, and a taste is not deteriorated.</description><language>eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; 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</subject><creationdate>2007</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=20070311&DB=EPODOC&CC=TW&NR=I275358B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25546,76297</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070311&DB=EPODOC&CC=TW&NR=I275358B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FUKUDA, AKIHIRO</creatorcontrib><creatorcontrib>NAKAMURA, HIDEYUKI</creatorcontrib><creatorcontrib>OGINO, TOMOYASU</creatorcontrib><title>Meat improving agent and method for making processed meat food using the meat improving agent</title><description>A meat improving agent comprising, per part by weight of a roast salt, containing from 0.025 to 0.7% by weight of magnesium based on sodium chloride from 2.5 to 5.5 parts by weight of a sugar alcohol, from 1.0 to 2.5 parts by weight of an esterified or/and etherified starch derivative, and from 0.3 to 1.3 parts by weight of an organic acid salt, and a method for making a processed meat food, which comprises adding the meat improving agent to meat either singly or along with other seasonings, and conducting pretreatment such as dipping, tumbling or injection. 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In heat-cooked foods of animal and fishery products, the meat improving agent is used in pretreatment before heating, whereby even after storage at room temperature or under chilling or freezing for 24 hours, a soft feel, a juicy feel and a fibrous feel are maintained while keeping a yield equal to a yield given by ordinary products, and a taste is not deteriorated.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS 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 |
| title | Meat improving agent and method for making processed meat food using the meat improving agent |
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