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WO2012060409A1 - Procédé de fabrication de viandes transformées, et préparation d'enzymes pour l'amélioration de viandes transformées - Google Patents

Procédé de fabrication de viandes transformées, et préparation d'enzymes pour l'amélioration de viandes transformées Download PDF

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Publication number
WO2012060409A1
WO2012060409A1 PCT/JP2011/075294 JP2011075294W WO2012060409A1 WO 2012060409 A1 WO2012060409 A1 WO 2012060409A1 JP 2011075294 W JP2011075294 W JP 2011075294W WO 2012060409 A1 WO2012060409 A1 WO 2012060409A1
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Prior art keywords
arginine
meat
added
amount
control
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Ceased
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PCT/JP2011/075294
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English (en)
Japanese (ja)
Inventor
律彰 山田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Amano Enzyme Inc
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Ajinomoto Co Inc
Amano Enzyme Inc
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Priority to JP2012541896A priority Critical patent/JP5802214B2/ja
Publication of WO2012060409A1 publication Critical patent/WO2012060409A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Definitions

  • the present invention is based on the priority claim of Japanese patent application: Japanese Patent Application No. 2010-248247 (filed on November 05, 2010), the entire description of which is incorporated herein by reference. Shall. TECHNICAL FIELD
  • the present invention relates to a method for producing processed meat products characterized by using arginine or a salt thereof and protein glutaminase, and an enzyme preparation for modifying processed meat products.
  • processed products using silk ground meat such as ground sausage require firm texture and elasticity
  • processed products using coarse ground meat such as hamburger require a grainy feel
  • Processed products using a single piece of meat such as pork cutlet require softness and natural fiber feeling.
  • improvement in yield and juiciness is required.
  • many modification techniques have already been used, and in particular, the use of polymerized phosphate is very effective, so it is very commonly used in the production of processed meat products. Yes.
  • the feeling of flesh and fiber is lowered.
  • phosphate destroys the balance between calcium and phosphorus in the body, in particular, polymerized phosphate insolubilizes calcium by its strong metal sequestering ability and inhibits its absorption. As consumption of processed foods that use a large amount of acid salt increases, nutritionally excessive intake of phosphate has become a problem.
  • Patent Document 1 a modification technique that does not use a polymerized phosphate
  • Patent Document 2 a modification method for livestock meat processed food using transglutaminase
  • Patent Document 3 a method for using transglutaminase and magnesium chloride in combination with ham.
  • Patent Document 4 As another enzyme that acts on protein, a method for modifying livestock meat processed food using protein glutaminase is disclosed (Patent Document 4). Although very remarkable effects such as improvement of yield and imparting softness to single items can be obtained, there are still problems such as reduced hardness in paste products. In addition, the knowledge that protein glutaminase and other modifiers are used in combination with processed meat products has not yet been reported.
  • Patent Document 5 Much knowledge has been reported as a method for modifying meat other than enzymes.
  • Patent Document 5 a method of using calcium chloride and magnesium chloride in combination with sodium chloride
  • Patent Document 6 a method using a basic amino acid such as arginine
  • Patent Document 7 A method using a combination of arginine and a protein hydrolyzate (Patent Document 7), a basic amino acid such as arginine and an oil and fat,
  • Patent Document 8 A method using an emulsified liquid composed of an emulsifier
  • Patent Document 9 A method of using arginine in combination with grilled salt, glutathione, sugar alcohol, processed starch, etc. is also disclosed (Patent Document 9), which exhibits a very high effect, but uses processed starch and causes precipitation. Improvement of aptitude is expected.
  • An object of the present invention is to provide a method for producing processed meat products with improved physical properties, yield and taste, and an enzyme preparation for modifying processed meat products.
  • the present inventors have found that the above-described object can be achieved by producing processed meat products using arginine or a salt thereof and protein glutaminase, and have completed the present invention. That is, the present invention is as follows. (1) A method for producing processed meat products characterized by using arginine or a salt thereof and protein glutaminase. (2) The addition amount of arginine or a salt thereof is 0.000001 g to 0.1 g per 1 g of meat raw material in terms of arginine, and the addition amount of protein glutaminase is 0.00001 U to 100 U per 1 g of livestock meat raw material (1) the method of.
  • the addition amount of arginine or a salt thereof is 0.00001 g to 0.05 g per gram of livestock meat raw material in terms of arginine, and the addition amount of protein glutaminase is 0.0001 U to 10 U per 1 g of livestock meat raw material (1) the method of.
  • the method according to (1) further comprising using transglutaminase.
  • processed meat foods having improved physical properties, yield, and taste can be provided.
  • Arginine or a salt thereof and protein glutaminase are used in the method for producing a processed meat product according to the present invention.
  • arginine or a salt thereof include arginine, arginine glutamate, arginine hydrochloride, arginine acetate, arginine butyrate, arginine sulfate, etc., and any other salt or combination thereof.
  • L-form, D-form, and a mixture thereof may be used.
  • the arginine or its salt used by this invention may be manufactured by what kind of methods, such as a fermentation method and an extraction method.
  • An example is arginine commercially available from Ajinomoto Co., Inc.
  • Protein glutaminase refers to an enzyme that acts directly on the amide group of glutamine residues in the protein and deamidates without peptide bond cleavage and protein cross-linking, and is called protein deamidase. There is also. As long as the enzyme has this activity, it may be of any origin and may be a recombinant enzyme. Examples of such enzymes are derived from the genus Chrysobacterium, Flavobacterium or Empedobacter, disclosed in Japanese Patent No. 3609648 ⁇ Reference 1>, Japanese Patent 3696500 ⁇ Reference 2>, There is a protein deamidase, but it is not particularly limited to these.
  • an enzyme derived from the genus Chryseobacterium is selected, and protein frutaminase derived from the genus Chryseobacterium is commercially available from Amano Enzyme.
  • transglutaminase is allowed to act on food ingredients, protein cross-linking reaction occurs preferentially and deamidation reaction hardly occurs, so transglutaminase is not included in protein glutaminase in the present invention.
  • the contents described in the above references 1 and 2 are incorporated herein by reference.
  • the livestock meat processed food of the present invention includes single items such as fried chicken, pork cutlet, ham, grilled meat, tonpolow and char siu, and livestock meat products such as sausage, hamburger and meatballs. These frozen products are also included.
  • arginine or a salt thereof and protein glutaminase are used for processed meat products, they may be added at any stage during production. Or you may make it act on a part of raw material, for example, you may add to the pickle liquid for pickling of karaage or tumbling, and you may make it act on raw material meat.
  • arginine or a salt thereof and protein glutaminase may be used in combination with other food raw materials and food additives such as sodium chloride, sugars, spices and enzymes.
  • the raw meat ingredients can be any animal-derived ingredients such as pigs, cows, chickens, sheep, goats, horses, camels, pigeons, duck, ducks, sharks, and alpaca. It doesn't matter.
  • arginine or a salt thereof and protein glutaminase are added to act on the raw material for livestock meat
  • the amount of arginine or its salt added is 0.000001 g to 0.1 g per 1 g of raw meat material in terms of arginine.
  • a range of 0.00001 g to 0.05 g is preferable.
  • Arginine conversion means a value obtained by multiplying the weight of arginine salt by the molecular weight of arginine and dividing by the molecular weight of arginine salt.
  • the amount of protein glutaminase added is 0.00001 U to 100 U, preferably 0, for 1 g of raw meat materials.
  • the range of .0001U to 10U is appropriate.
  • the enzyme activity of protein glutaminase is measured by the following method. (1) 0.1 ml of an aqueous solution containing a protein deamidase is added to 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and incubated at 37 ° C. for 10 minutes. The reaction is stopped by adding 1 ml of 4M TCA solution.
  • the content of protein glutaminase is 0.01 U to 1000000 U per 1 g of arginine or its salt in terms of arginine. More preferably, it is 1 U to 100,000 U.
  • the reaction time of protein glutaminase is not particularly limited as long as the protein glutaminase can act on the substrate substance, and may be allowed to act for a very short time or conversely for a long time. Is preferably 5 minutes to 24 hours.
  • the reaction temperature may be any temperature as long as the protein glutaminase maintains activity, but it is preferable to operate at a temperature of 0 ° C. to 80 ° C. as a practical temperature. That is, a sufficient reaction time can be obtained through a normal livestock meat processing step.
  • An enzyme preparation for improving processed meat products can be obtained by mixing arginine or a salt thereof and protein glutaminase. Furthermore, starch, processed starch, excipients such as dextrin, enzymes such as transglutaminase, seasonings such as animal meat extract, proteins such as vegetable protein, gluten, egg white, gelatin, casein, protein hydrolysates, protein partial degradation products , Emulsifiers, citrates, polymerized phosphates and other chelating agents, glutathione, cysteine and other reducing agents, alginic acid, citrus, pigments, acidulants, fragrances and other food additives etc.
  • An enzyme preparation for modification can be obtained.
  • the enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder.
  • the amount of arginine or a salt thereof and protein glutaminase in the enzyme preparation is more than 0% and less than 100%, but the content of protein glutaminase is 0.01 U to 1000000 U per gram of arginine or a salt thereof in terms of arginine. Is preferable, and 0.1 U to 100,000 U is more preferable.
  • arginine L-arginine manufactured by Ajinomoto Co., Inc. was used, and as the protein glutaminase, those manufactured by Amano Enzyme, Inc. (550 U / g) derived from the genus Criseobacterium were used.
  • the former may be abbreviated as Arg and the latter as PG.
  • the pasty meat that had been hydrated with the additive solution was degassed and then packed into a vinyl casing tube (“Kurehalon Film 47 mm ⁇ 270 mm” (Kureha Chemical Industries)) and squeezed with a clipper. The weight of the paste meat packed in the casing tube was measured. After the meat stuffed in the casing tube was allowed to stand at 5 ° C. for 1 hour, a program incubator (“Constant temperature and humidity chamber LH21-13P” (manufactured by Nagano Scientific Machinery Co., Ltd.)) was used for 1 hour at 55 ° C. Heated at 75 ° C. for 1 hour to obtain a heated pork gel. The obtained heated gel was called pig gel. The pig gel was stored at 5 ° C.
  • the pig gel casing was opened and the moisture adhering to the pig gel surface was wiped off with a paper towel, and then the weight was measured. The heating yield was calculated by comparing with the weight of pasty meat before heating (unit:%).
  • the pig gel was cut to a width of 2 cm, and five cylindrical pig gel pieces were obtained from one pig gel. A cylindrical pig gel piece having a width of 2 cm was set in a direction in which the plunger was inserted into the curved surface, and used for a texture analyzer (“TA.XT.plus” (manufactured by Stable Micro Systems)).
  • the plunger used was a sphere with a diameter of 7 mm made of stainless steel, and the test speed was 1 mm / sec.
  • the load at the breaking point was defined as the breaking strength (unit: g), and an average value of five data for each test section was obtained to obtain an actual value of breaking strength.
  • the results are shown in Table 2 and Table 3.
  • the amount of arginine added was expressed in terms of% by weight relative to the raw material for livestock meat, and the amount of PG added was indicated by the addition unit (U) for 1 g of raw material for livestock meat.
  • test group 7 half of arginine 0.6% and half of PG 0.36 U / 1 g of raw material meat were added, and the yield change relative to the control of test group 6 was “14.15%”.
  • the yield change with respect to the control is “9.51%”, and therefore, in the test section 7 in which these are added in half amounts, the yield change with respect to the control is theoretically the sum of these half “11.83%” (14.15). % / 2-9.51% / 2). This value was defined as a theoretical value A.
  • the effect is as theoretical, that is, an additive effect, and if it is larger than the theoretical value, it means that the effect exceeds the theory, that is, a synergistic effect.
  • Example 2 In the same manner as in Example 1, a solution prepared by previously dissolving each additive shown in Table 4 in 10 g of distilled water was added to and mixed with 100 g of paste-like meat to prepare a pig gel. However, in addition to the method of Example 1, before pouring into the casing tube, the pH of the hydrolyzed meat paste was measured. Arginine and protein glutaminase were the same as in Example 1, and “purified sodium carbonate (anhydrous)” (manufactured by Daito Chemical Co., Ltd.) was used as the sodium carbonate. The results are shown in FIG. 1 and FIG. In this document, sodium carbonate may be abbreviated as Na carbonate.
  • the amount of arginine added is expressed in terms of weight% with respect to the raw material for livestock meat, the amount of PG added is indicated as an addition unit (U) relative to 1 g of the raw material for livestock meat, and the amount of sodium carbonate added is expressed as% by weight relative to the raw material for meat.
  • Example 2 In the same manner as in Example 1, a solution prepared by dissolving each additive shown in Table 5 in advance in 10 g of distilled water was added to and mixed with 100 g of pasty meat to prepare a pig gel. Arginine and protein glutaminase were the same as in Example 1, and “polygon” (manufactured by Chiyoda Corporation) was used as the phosphate. The results are shown in FIG. The amount of arginine added was expressed as% by weight relative to the raw meat material, the amount of PG added as an addition unit (U) relative to 1 g of the raw meat material, and the amount of phosphate added expressed as% by weight relative to the raw meat material.
  • the obtained ham was sliced to a thickness of 1.2 mm and subjected to sensory evaluation. The sensory evaluation was carried out by four people, with the evaluation point being whether the food texture had a pre-feel and a juicy feeling.
  • the frozen hamburger was ranged after being thawed at room temperature and subjected to sensory evaluation.
  • the sensory evaluation was carried out by four people with the evaluation point as to whether or not the food texture had a fleshy and juicy feeling. “ ⁇ ” if the combination of arginine and PG is very good in terms of evaluation points for the control, “ ⁇ ” if it is superior, “ ⁇ ” if it is slightly better, equivalent to control or better than control When it was inferior, it was set as "x".
  • the amount of arginine added was 0.3% to meat, the amount of PG added was 0.18 U / raw material 1 g, and the same arginine and PG as in Example 1 were used. Sensory evaluation was performed about the obtained grilled meat. The sensory evaluation was carried out by four persons with the evaluation point as to whether or not the food texture had a soft and juicy feeling and a natural fiber feeling. “ ⁇ ” if the combination of arginine and PG is very good in terms of evaluation points for the control, “ ⁇ ” if it is superior, “ ⁇ ” if it is slightly better, equivalent to control or better than control When it was inferior, it was set as "x".
  • the amount of arginine added was 0.3% to meat, the amount of PG added was 0.18 U / raw material 1 g, and the same arginine and PG as in Example 1 were used. Sensory evaluation was performed about the obtained tonneau low. The sensory evaluation was carried out by four persons with the evaluation point as to whether or not the food texture had a soft and juicy feeling and a natural fiber feeling. “ ⁇ ” if the combination of arginine and PG is very good in terms of evaluation points for the control, “ ⁇ ” if it is superior, “ ⁇ ” if it is slightly better, equivalent to control or better than control When it was inferior, it was set as "x".
  • Pork belly meat was degreased and a pickle solution prepared in advance according to the formulation shown in Table 11 was added in an amount corresponding to 30% of the meat. That is 130% water. After tumbling overnight at 5 ° C., the solution was cut, dried and heated at 75 ° C. for 40 minutes, dried and heated at 80 ° C. for 40 minutes, and cooked at 95 ° C. for 15 minutes. After cooling in the refrigerator, the pork was obtained by slicing. There were two test groups, the control group and the arginine and PG combined addition group, and these additives were dissolved in the pickle solution in advance.
  • the amount of arginine added was 0.3% to meat, the amount of PG added was 0.18 U / raw material 1 g, and the same arginine and PG as in Example 1 were used.
  • Sensory evaluation was performed about the obtained char siu. The sensory evaluation was carried out by four persons with the evaluation point as to whether or not the food texture had a soft and juicy feeling and a natural fiber feeling. “ ⁇ ” if the combination of arginine and PG is very good in terms of evaluation points for the control, “ ⁇ ” if it is superior, “ ⁇ ” if it is slightly better, equivalent to control or better than control When it was inferior, it was set as "x". The evaluation results are shown in Table 12.
  • Example 2 In the same manner as in Example 1, a solution prepared by previously dissolving each additive shown in Table 13 in 10 g of distilled water was added to and mixed with 100 g of pasty meat to prepare a pig gel. The same arginine and protein glutaminase as in Example 1 were used. With respect to the obtained yield and breaking strength data, the theoretical yield and breaking strength of the combined addition category were calculated and analyzed based on the results of the category to which only PG was added and the category to which only arginine was added.
  • the change in the breaking strength relative to the control in the measured value of the test section 65 is equal to this theoretical value, it means an effect as the theory, that is, an additive effect, and if it is larger than the theoretical value, it means an effect exceeding the theory, that is, a synergistic effect.
  • synergistic effects on yield and breaking strength were analyzed in all combination test sections from Test Section 20 to Test Section 109.
  • test group 20 to the test group 109 which is a combination group of arginine and PG
  • Table 14 shows the yield enhancement width for each control
  • Table 15 shows the fracture enhancement width.
  • a synergistic effect was confirmed in the regions shown in gray shades in Tables 14 and 15.
  • Tables 14 and 15 an effect of improving the yield or breaking strength is recognized, and “ ⁇ ” indicates that it is appropriate as a comprehensive evaluation, “ ⁇ ” indicates that it is effective and is not appropriate as a comprehensive evaluation, and the effect is considerably small. Or, those not suitable for comprehensive evaluation are indicated by “x”.
  • the amount of arginine added is 0.000001 g to 0.1 g per g of meat raw material
  • the amount of PG added is 0.00001 U to 100 U per g of meat raw material
  • the amount of PG added is 0.01 U to 1 million U per g of arginine.
  • the amount of arginine added is 0.00001 g to 0.05 g per g of meat raw material
  • the amount of PG added is 0.0001 U to 10 U per g of meat raw material
  • the amount of PG added is 0.000 per g of arginine. It has been shown that a synergistic effect is exerted on processed meat products in the region of 1 U to 100,000 U.
  • Example 2 In the same manner as in Example 1, a solution prepared by previously dissolving each additive shown in Table 16 in 10 g of distilled water was added to and mixed with 100 g of pasty meat to prepare a pig gel. Arginine and protein glutaminase were the same as in Example 1, and transglutaminase (TG) was “Activa” TG (Ajinomoto Co., Inc.). Regarding the obtained yield and breaking strength data, the theoretical yield and breaking strength of the combined addition category were determined based on the results of the category to which only arginine was added, the category to which only PG was added, and the category to which only TG was added. Calculated and analyzed.
  • the quality of processed livestock meat can be improved, which is extremely useful in the food field.
  • the embodiments and examples can be changed and adjusted based on the basic technical concept. Further, various combinations or selections of various disclosed elements (including each element of each claim, each element of each embodiment, each element of each drawing, etc.) are possible within the scope of the claims of the present invention. It is. That is, the present invention of course includes various variations and modifications that could be made by those skilled in the art according to the entire disclosure including the claims and the technical idea.

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Abstract

L'invention concerne un procédé de fabrication de viandes transformées ayant des propriétés physiques et un goût améliorés, et une préparation d'enzymes pour l'amélioration de viandes transformées. Une glutaminase de dégradation protéique et de l'arginine ou un sel de celle-ci sont utilisées.
PCT/JP2011/075294 2010-11-05 2011-11-02 Procédé de fabrication de viandes transformées, et préparation d'enzymes pour l'amélioration de viandes transformées Ceased WO2012060409A1 (fr)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020196570A1 (fr) * 2019-03-28 2020-10-01 日本新薬株式会社 Agent de décapage et produit de viande traité
CN114391635A (zh) * 2021-12-22 2022-04-26 江苏大学 一种快速制备高品质低盐鱼糜制品的方法
WO2022107885A1 (fr) 2020-11-20 2022-05-27 天野エンザイム株式会社 Glutaminase de protéine thermotolérante
WO2023149512A1 (fr) * 2022-02-03 2023-08-10 天野エンザイム株式会社 Préparation enzymatique

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WO2005032279A1 (fr) * 2003-10-03 2005-04-14 Ajinomoto Co., Inc. Agent d'amelioration de viande et procede pour la production d'aliments a base de viande transformes utilisant l'agent d'amelioration de viande
WO2006075771A1 (fr) * 2005-01-13 2006-07-20 Ajinomoto Co., Inc. Produit a base de viande transformee ou produit a base de pate de poisson et procede pour les produire
WO2008156126A1 (fr) * 2007-06-21 2008-12-24 Ajinomoto Co., Inc. Procédé de production d'aliments traités à base de viande de bétail ou d'aliments traités à base de poissons et fruits de mer, et préparation d'enzyme permettant l'amélioration des aliments traités à base de viande de bétail ou des aliments traités à base

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Publication number Priority date Publication date Assignee Title
JPS5721969B1 (fr) * 1965-02-15 1982-05-11
JPS6410949A (en) * 1987-07-02 1989-01-13 Taiyo Fishery Co Ltd Preparation of food
JPH07155138A (ja) * 1993-12-07 1995-06-20 Fuji Shoji:Kk 肉類加工食品用品質改良剤
JP2002199859A (ja) * 2001-01-05 2002-07-16 Hokubee Co Ltd 加工肉用乳化液及びそれを用いた加工肉
JP2004248661A (ja) * 2002-05-30 2004-09-09 Ajinomoto Co Inc 食肉単味品向け製剤および該製剤を用いる食肉単味品の製造方法
WO2005032279A1 (fr) * 2003-10-03 2005-04-14 Ajinomoto Co., Inc. Agent d'amelioration de viande et procede pour la production d'aliments a base de viande transformes utilisant l'agent d'amelioration de viande
WO2006075771A1 (fr) * 2005-01-13 2006-07-20 Ajinomoto Co., Inc. Produit a base de viande transformee ou produit a base de pate de poisson et procede pour les produire
WO2008156126A1 (fr) * 2007-06-21 2008-12-24 Ajinomoto Co., Inc. Procédé de production d'aliments traités à base de viande de bétail ou d'aliments traités à base de poissons et fruits de mer, et préparation d'enzyme permettant l'amélioration des aliments traités à base de viande de bétail ou des aliments traités à base

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020196570A1 (fr) * 2019-03-28 2020-10-01 日本新薬株式会社 Agent de décapage et produit de viande traité
JPWO2020196570A1 (fr) * 2019-03-28 2020-10-01
JP7544688B2 (ja) 2019-03-28 2024-09-03 日本新薬株式会社 ピックル製剤および食肉加工製品
WO2022107885A1 (fr) 2020-11-20 2022-05-27 天野エンザイム株式会社 Glutaminase de protéine thermotolérante
CN114391635A (zh) * 2021-12-22 2022-04-26 江苏大学 一种快速制备高品质低盐鱼糜制品的方法
WO2023149512A1 (fr) * 2022-02-03 2023-08-10 天野エンザイム株式会社 Préparation enzymatique

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