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WO2018066591A1 - Procédé de production de viande reconstituée - Google Patents

Procédé de production de viande reconstituée Download PDF

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Publication number
WO2018066591A1
WO2018066591A1 PCT/JP2017/036095 JP2017036095W WO2018066591A1 WO 2018066591 A1 WO2018066591 A1 WO 2018066591A1 JP 2017036095 W JP2017036095 W JP 2017036095W WO 2018066591 A1 WO2018066591 A1 WO 2018066591A1
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WO
WIPO (PCT)
Prior art keywords
meat
protein
adhesive
transglutaminase
raw
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2017/036095
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English (en)
Japanese (ja)
Inventor
浩克 上崎
雄己 勝田
力也 石田
慎一 影山
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
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2018543933A priority Critical patent/JP7028181B2/ja
Publication of WO2018066591A1 publication Critical patent/WO2018066591A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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

Definitions

  • the present invention relates to a method for producing an adhesive meat, and more particularly, to a method for producing an adhesive meat in which meats are sufficiently bonded and softened.
  • Adhesive meat produced by bonding a plurality of pieces of meat has been used as a food material for the production of various foods.
  • Adhesive meat is required to be sufficiently adhered to each other so that it does not separate at the time of food production or at the time of eating.
  • the required quality is also increasing, and for example, it is required to have a soft and favorable texture.
  • Patent Document 1 Various studies have been made on softening methods for processed meat foods. For example, when a food is treated with a proteolytic enzyme, an enzyme having a crosslinking action is simultaneously applied to recrosslink the food while decomposing it. Thus, it has been reported that the food can be softened and the shape retention and water retention of the food can be maintained (Patent Document 1). In addition, by carrying out an enzyme reaction using physical damage due to tenderization and enzyme immersion technology such as decompression treatment and tumbling, the shape collapse due to excessive softening or cracking of the surface is suppressed, and the appearance is also delicious. It has been reported that a soft softened fish meat or livestock product can be provided (Patent Document 2).
  • Patent Document 3 a meat quality improving agent containing one or more proteases and transglutaminase can improve the quality of hard and streaky quality parts in chicken and animal meat and increase the added value.
  • Patent Documents 1 to 3 do not describe adhesive meat, and no examination has been made on the fact that meat, which is a problem specific to adhesive meat, is sufficiently adhered to each other.
  • the present invention has been made in view of the above circumstances, and a problem to be solved is to provide an adhesive meat in which meats are sufficiently bonded and softened.
  • the protein is one or more selected from the group consisting of casein and salts thereof, milk protein, soy protein, gelatin, egg protein, meat protein, whey protein, gluten and collagen.
  • an adhesive meat in which meats are sufficiently bonded and softened.
  • the foodstuff which has the soft texture manufactured using the said adhesive meat as a raw material can be provided.
  • the method for producing an adhesive meat of the present invention comprises (A) protease action on raw meat (in this specification, for convenience, “protease treatment”). Or “(A)”), (B) adding a chelating agent and / or protein (herein, “adding a chelating agent and / or protein” or simply “(B And (C) transglutaminase is allowed to act (in this specification, for convenience, it may be referred to as “transglutaminase treatment” or simply “(C)”).
  • protease action on raw meat in this specification, for convenience, “protease treatment”). Or “(A)”)
  • (B) adding a chelating agent and / or protein herein, “adding a chelating agent and / or protein” or simply “(B And (C) transglutaminase is allowed to act (in this specification, for convenience, it may be referred to as “transglutaminase treatment” or simply “(C)”.
  • “adhesive meat” means a food material produced by bonding a plurality (for example, two or more) pieces of meat.
  • the food material may be displayed and sold as molded meat, molded meat, etc., but in the present invention, it is included in “adhesive meat” as long as it is produced by bonding a plurality of pieces of meat.
  • the “meat piece” used in the production of bonded meat means meat having a specific shape (for example, meat cut from carcass or partial meat, visceral meat, etc.), and meat having no specific shape ( For example, it is a concept that does not include minced or pasty meat.
  • the “adhesive meat” in the present invention includes, for example, food materials (eg, hamburger seeds, tsukemen seeds, etc.) produced by kneading only minced and pasty meats (eg, ground meat, surimi etc.). ) Etc. are not included.
  • raw meat refers to meat used as a raw material for bonded meat.
  • the kind of raw material meat used in the present invention is not particularly limited as long as it is usually used in the production of adhesive meat, and examples thereof include bird meat, seafood meat, and the like.
  • the poultry meat include livestock meat such as pork, beef, horse meat, lamb meat, goat meat, and rabbit meat; poultry meat such as chicken and duck meat. (Eg, red fish, white fish, etc.), shrimp, salmon, whales and other meats.
  • the raw meat used in the present invention is preferably bird meat because it is excellent in quality relating to palatability such as appearance, texture, and taste as adhesive meat. Any one of these raw meats may be used alone, or two or more thereof may be used in combination.
  • the raw meat may be in a state in which a plurality of (for example, two or more) pieces of meat are gathered.
  • the method of bringing the raw meat into a state in which a plurality of (for example, two or more) pieces of meat are gathered is not particularly limited, for example, by dividing the raw meat into a predetermined size by a method known per se or a method equivalent thereto, By collecting and using meat pieces (eg, scrap meat, remaining meat, etc.) generated during meat processing, it is possible to obtain a state in which a plurality of meat pieces are gathered.
  • meat pieces eg, scrap meat, remaining meat, etc.
  • the time when the raw meat is brought into a state in which a plurality of (for example, two or more) pieces of meat are gathered is preferably before the transglutaminase treatment (ie, (C)) described later is performed.
  • the raw material meat may be divided into a plurality of pieces of meat in advance before the protease treatment (that is, (A)) described later is performed, or may be in a state in which they are assembled, or after the execution of (A) It is good also as a state where they were gathered by dividing into pieces of meat.
  • the weight per piece of raw meat is not particularly limited, it is usually 1 to 10000 g, preferably 1 to 3000 g.
  • the production method of the present invention includes the action of (A) protease on raw meat. By allowing protease to act on the raw meat, the raw meat can be modified to obtain a softened adhesive meat.
  • Proteases are enzymes that catalyze the hydrolysis of peptide bonds in proteins, and the present invention can be any protease having any substrate specificity and any reaction characteristics as long as it has the activity and can degrade animal proteins. Can be used.
  • the origin is not particularly limited, and any origin such as those derived from plants, mammals, fish, microorganisms, etc. can be used, and recombinant enzymes may be used.
  • protease used in the present invention include “Food Purification Papain” (manufactured by Nagase Sangyo Co., Ltd.), “Protease A” (manufactured by Amano Enzyme), “Protin FN” (manufactured by Daiwa Kasei Co., Ltd.), and the like. .
  • the unit of protease activity is defined as 1 unit (1 U) of the amount of enzyme that causes an increase in the color of a forrin test solution colorant corresponding to 1 ⁇ g of tyrosine per minute using casein as a substrate.
  • the amount of protease that acts on the raw meat can soften the adhesive meat more effectively, so that the enzyme activity per gram of raw meat is preferably 0.001 U or more, more preferably 0.01 U or more. Particularly preferably, it is 0.1 U or more, and most preferably 1 U or more. Further, the amount of the protease is such that the adhesive meat can provide a more favorable texture, so that the enzyme activity per gram of raw meat is preferably 100,000 U or less, more preferably 10,000 U or less, and particularly preferably 1000 U or less. , Most preferably 100 U or less.
  • the amount of protease to act on raw meat is preferably 0.001 to 100,000 U, more preferably 0.01 to 10,000 U, particularly preferably 0.1 to 1000 U, per gram of raw meat. Preferably, it is 1 to 100U.
  • protease treatment can be carried out by, for example, applying powder containing protease to the raw meat.
  • the liquid containing protease is a component other than protease (eg, seasoning, protein, Starch, fats and oils, preservatives, pigments, thickening polysaccharides, etc.).
  • the pH of the liquid containing protease is usually 4-10.
  • the protease treatment is carried out by immersing the raw meat in a liquid containing protease or injecting a liquid containing protease into the raw meat, the raw meat may be further subjected to a tumbling treatment.
  • the “tumbling process” refers to a process in which a liquid containing an enzyme or the like is mechanically permeated into raw material meat using a tumbler (a drum having a rotation mechanism and a wing inside).
  • the time for allowing protease to act on the raw meat is not particularly limited, but is preferably 10 minutes to 7 days, more preferably 0.5 to 72 hours, and particularly preferably because protease can be more effectively allowed to act. Is 1 to 24 hours.
  • the protease treatment (that is, (A)) is carried out before the addition of the chelating agent and / or protein (that is, (B)) and the transglutaminase treatment (that is, (C)) described later.
  • “before (B) is implemented” means that the order of implementation is before (B), and is not necessarily immediately before (B).
  • before implementation of (C) means that the order of implementation is before (C), and does not necessarily have to be immediately before implementation of (C).
  • the manufacturing method of this invention includes adding (B) chelating agent and / or protein with respect to raw material meat.
  • a chelating agent By adding a chelating agent to the raw meat, the solubility of the protein in the raw meat can be increased and the elution of the protein can be promoted.
  • the protein eluted from the raw meat and the protein added to the raw meat can serve as a substrate in the transglutaminase treatment described later, and can improve the adhesive action of the meat pieces by the transglutaminase.
  • the chelating agent used in the present invention is preferably weakly alkaline or alkaline chelating agent because it can effectively increase protein solubility.
  • the chelating agent used in the present invention include phosphates (for example, orthophosphates such as trisodium phosphate, disodium phosphate, and tripotassium phosphate; tetrasodium pyrophosphate, sodium polyphosphate, metaphosphoric acid) Polymerized phosphates such as sodium and potassium metaphosphate), citrate (eg, sodium citrate, potassium citrate, etc.), tartrate (eg, sodium tartrate, potassium tartrate, etc.), malate (eg, malic acid Sodium, potassium malate, etc.), and it is preferable to use phosphates and citrates, more preferably polymerized phosphates and sodium citrates, and particularly preferable. Is a polymerized phosphate. Any one of these chelating agents may be used alone, or two or more thereof may be used in combination.
  • the addition amount is usually 0.01 to 5% by weight based on the raw meat, and since it can be excellent in taste, flavor, texture, etc., preferably 0.05 to It is 3% by weight, more preferably 0.1 to 1% by weight, and particularly preferably 0.3 to 1% by weight.
  • the protein used in the present invention is not particularly limited as long as it can serve as a substrate for transglutaminase.
  • casein and its salt soy protein, milk protein, gelatin, egg protein, meat protein, whey protein, gluten and Collagen and the like are mentioned, and casein, salt of casein, soy protein, and milk protein are preferable because of higher adhesion. Any one of these proteins may be used alone, or two or more thereof may be used in combination.
  • the salt of casein used in the present invention is not particularly limited as long as it can be used in foods. Examples thereof include sodium caseinate, potassium caseinate, calcium caseinate, and magnesium caseinate, and sodium caseinate is preferable.
  • the amount added is usually 0.01 to 10% by weight based on the raw meat, and the adhesive strength can be higher, and the texture, taste, flavor, appearance, etc. are excellent. Therefore, it is preferably 0.03 to 5% by weight, more preferably 0.1 to 3% by weight, and particularly preferably 1 to 2.5% by weight.
  • the method for adding the chelating agent and / or protein to the raw meat is not particularly limited.
  • the raw meat is immersed in a liquid containing the chelating agent and / or protein, or the liquid containing the chelating agent and / or protein is used as the raw meat.
  • the transglutaminase treatment can be carried out by injecting (injecting) into the raw material meat, adding the chelating agent and / or protein directly to the raw material meat, or coating the raw material meat with a powder containing the chelating agent and / or protein.
  • the addition of the chelating agent and / or protein is performed by immersing the raw meat in a liquid containing the chelating agent and / or protein, or by injecting the liquid containing the chelating agent and / or protein into the raw meat.
  • the liquid containing a chelating agent and / or protein may contain components other than the chelating agent and protein (eg, seasonings, proteins, starches, fats and oils, preservatives, pigments, thickening polysaccharides, etc.).
  • the pH of the solution containing the chelating agent and / or protein is usually 4 to 10.
  • the addition of the chelating agent and / or protein is performed by immersing the raw meat in a liquid containing the chelating agent and / or protein, or by injecting the liquid containing the chelating agent and / or protein into the raw meat,
  • the raw meat may be further subjected to a tumbling process.
  • the addition of the chelating agent and / or protein is preferably carried out after the protease treatment (ie (A)).
  • the protease treatment ie (A)
  • (B) is preferably performed after 0.5 hours or more (more preferably 2 hours or more, particularly preferably 24 hours or more) has elapsed since the start of the implementation of (A).
  • (B) is preferably performed before 7 days (more preferably 72 hours, particularly preferably 36 hours) have elapsed since the start of implementation of (A).
  • the addition of a chelating agent and / or protein is preferably performed before the transglutaminase treatment (that is, (C)) described later.
  • the production method of the present invention includes the action of (C) transglutaminase on raw material meat. By allowing transglutaminase to act on the raw meat (or raw meat and protein), a plurality of raw meat pieces can be bonded.
  • Transglutaminase is an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor.
  • a mammal-derived one or a fish-derived one For example, a mammal-derived one or a fish-derived one.
  • Various sources such as those derived from microorganisms are known.
  • the origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any transglutaminase of any origin can be used, and a recombinant enzyme may be used.
  • the transglutaminase used in the present invention may be a commercially available product, and specific examples include a transglutaminase derived from a microorganism marketed by Ajinomoto Co., Inc. under the trade name “Activa” TG.
  • the activity unit of transglutaminase is measured and defined as follows. That is, in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at a temperature of 37 ° C. and pH 6.0, transglutaminase was allowed to act, and the resulting hydroxamic acid was added in the presence of trichloroacetic acid. After the iron complex is formed, the absorbance at 525 nm is measured, the amount of hydroxamic acid is determined by a calibration curve, and the amount of enzyme that produces 1 ⁇ mol of hydroxamic acid per minute is defined as 1 unit (1 U) (JP-A-64). -27471).
  • the enzyme activity per gram of raw meat is preferably 0.001 U or more, more preferably 0.01 U or more, particularly Preferably it is 0.1U or more, Most preferably, it is 0.5U or more. Further, since the amount of the transglutaminase can have a higher adhesive action and can be excellent in texture, the enzyme activity per gram of raw meat is preferably 100,000 U or less, more preferably 10,000 U or less, particularly Preferably it is 1000 U or less, and most preferably 100 U or less.
  • the amount of transglutaminase that acts on the raw meat is preferably 0.001 to 100,000 U, more preferably 0.01 to 10000 U, and particularly preferably 0.1 to 1000 U per gram of raw meat. Most preferably, it is 0.5 to 100 U.
  • the method for causing transglutaminase to act on the raw meat is not particularly limited.
  • the raw meat is immersed in a liquid containing transglutaminase, the liquid containing transglutaminase is injected (injected) into the raw meat, and transglutaminase is used as the raw material.
  • the transglutaminase treatment can be carried out by adding it directly to the meat, or coating the raw meat with a powder containing transglutaminase.
  • the transglutaminase treatment is performed by immersing the raw meat in a liquid containing transglutaminase or injecting a liquid containing transglutaminase into the raw meat, the liquid containing transglutaminase contains components other than transglutaminase (eg, Seasonings, proteins, starches, fats and oils, preservatives, pigments, thickening polysaccharides, etc.).
  • the pH of the solution containing transglutaminase is usually 4 to 10.
  • the transglutaminase treatment is performed by immersing the raw meat in a liquid containing transglutaminase or injecting a liquid containing transglutaminase into the raw meat, the raw meat may be further subjected to a tumbling treatment.
  • the time during which transglutaminase is allowed to act on the raw meat is not particularly limited, but is preferably 10 minutes to 24 hours, more preferably 0.5 to 6 hours, and particularly preferably because the adhesive action can be higher. 2 to 4 hours.
  • the transglutaminase treatment (ie (C)) is preferably carried out after the protease treatment (ie (A)).
  • the transglutaminase treatment and the protease treatment are performed in parallel, the meats tend not to be sufficiently adhered to each other.
  • (C) is preferably carried out after 1 hour or more (more preferably 3 hours or more, particularly preferably 30 hours or more) has passed since the start of implementation of (A).
  • (C) is preferably performed before 10 days (more preferably 96 hours, particularly preferably 40 hours) have elapsed since the start of the execution of (A).
  • after execution of (A) means that the execution order is after (A) as described above, and is not necessarily immediately after the execution of (A).
  • (C) is performed after“ (A) is implemented ” means that the order of implementation of (A) and (C) is the order, and in this case (A) and (C Another process (for example, (B) etc.) may be implemented between C).
  • the transglutaminase treatment (that is, (C)) is preferably performed after the addition of the chelating agent and / or protein (that is, (B)).
  • the adhesive action of the meat pieces can be effectively improved.
  • (C) is preferably performed after 0.5 hours or more (more preferably 2 hours or more, particularly preferably 24 hours or more) has elapsed since the start of the implementation of (B).
  • (C) is preferably performed before 7 days (more preferably 72 hours, particularly preferably 36 hours) have elapsed since the start of the implementation of (B).
  • “after (B) is implemented” means that the order of implementation is after (B), and is not necessarily immediately after (B).
  • protease treatment ie (A)
  • chelating agent ie (B)
  • transglutaminase treatment ie (C)
  • the production method of the present invention may appropriately include processing steps commonly used in the production of adhesive meat in addition to the above (A) to (C).
  • the bonded meat pieces can be molded into a predetermined shape by filling a predetermined container.
  • the adhesive meat obtained by the production method of the present invention may be further subjected to a heat treatment, a freezing treatment, or the like according to a desired distribution form or the like. Therefore, the adhesive meat obtained by the production method of the present invention may be unheated or heated, or may be a frozen product (frozen food) thereof.
  • the heating method is not particularly limited, and is a method known per se (for example, baking, oiling, boiling, steaming, superheated steam heating, etc.) or a method equivalent thereto. Can be heated.
  • Each condition such as heating temperature and heating time can be appropriately adjusted according to the type of raw material meat, heating method, etc., but the heating temperature is usually 50 to 300 ° C., and the heating time is usually 30 seconds to 3 hours. .
  • the freezing conditions for example, freezing temperature etc.
  • the freezing temperature is usually ⁇ 10 ° C. or lower, preferably ⁇ 15 ° C. or lower. It is.
  • the adhesive meat subjected to the freezing treatment may be heated or unheated.
  • the thawing method of the frozen product (frozen food) obtained by the freezing treatment is not particularly limited, and a known thawing method in the frozen food field (for example, microwave heating, oven heating, superheated steam heating, natural thawing, etc.) or the like is applied. Methods can be used as appropriate.
  • an adhesive meat in which meats are sufficiently bonded and softened.
  • the degree of adhesion between the meats in the adhesive meat can be evaluated by, for example, a tensile strength test using a texture analyzer (“TA-XT plus” manufactured by Stable Micro Systems) as shown in Examples described later.
  • TA-XT plus manufactured by Stable Micro Systems
  • the stress (tensile strength) when a sample (9 mm in length ⁇ 25 mm in width, strip-shaped adhesive) is attached to an adapter with a needle and pulled up and down at a pulling speed of 1 mm / s and a pulling distance of 30 mm. Or the like can be evaluated.
  • the tensile strength is preferably 30 g / cm 2 or more, more preferably 40 g / cm 2 or more, and particularly preferably 70 g / cm 2 or more.
  • the degree of softening of the adhesive meat can be evaluated by, for example, a sensory test using a specialized panel as shown in the examples described later.
  • the adhesive meat obtained by the production method of the present invention can be used as a raw material for food. Therefore, this invention also provides the manufacturing method of foodstuffs including using the adhesive meat obtained by the manufacturing method of this invention as a raw material.
  • the method for producing the food is not particularly limited except that the adhesive meat obtained by the production method of the present invention is used as a raw material, and is a method known per se or a method according thereto according to the type of food to be produced. Can be used as appropriate.
  • the adhesive meat may be processed into a mince shape, a paste shape, or the like.
  • Specific examples of foods produced from the adhesive meat obtained by the production method of the present invention include steak, hamburger, fried chicken, yakitori, roast beef, tonkatsu, ham, sausage, squid fly, fish fry, fish paste products, etc. However, it is not limited to these.
  • the present invention includes (A) causing protease to act on raw material meat, (B) adding a chelating agent and / or protein, and (C) causing transglutaminase to act, There is also provided a method for softening an adhesive meat in which (C) is carried out after implementation.
  • the method for softening the adhesive meat of the present invention can be carried out in the same manner as the method of the present invention, and the preferred embodiments are also the same.
  • Example 1 After injecting 300 g of protease (trade name: “Fine Refined Papain”, manufactured by Nagase Sangyo Co., Ltd.) aqueous solution into 2000 g of defatted beef (addition amount of protease is 300 U per 100 g of raw meat), A plurality of meat pieces (2 cm square size, 2 to 5 g per piece) were cut. The obtained pieces of meat are divided into 600 g, accommodated in a vacuum bag, and subjected to tumbling treatment (15 rpm, 5 ° C.) for 2 hours continuously using a vacuum tumbler (manufactured by Tonichi Co., Ltd., triple rotary).
  • protease trade name: “Fine Refined Papain”, manufactured by Nagase Sangyo Co., Ltd.
  • Example 2 The adhesive meat of Example 2 was prepared in the same manner as Example 1 except that 4.5 g of sodium caseinate was added instead of adding the polymerized phosphate.
  • Example 3 The adhesive meat of Example 3 was prepared in the same procedure as Example 1 except that 9.0 g of sodium caseinate was added instead of adding the polymerized phosphate.
  • Comparative Example 1 The adhesive meat of Comparative Example 1 was prepared in the same procedure as Example 1 except that the aqueous protease solution was not injected and the polymerized phosphate was not added.
  • Comparative Example 2 An adhesive meat of Comparative Example 2 was prepared in the same procedure as Example 1 except that the polymerized phosphate was not added.
  • an adhesive meat in which meats are sufficiently bonded and softened.
  • the foodstuff which has the soft texture manufactured using the said adhesive meat as a raw material can be provided.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'objectif de la présente invention est de fournir une viande reconstituée dans laquelle des morceaux de viande sont reconstitués de manière satisfaisante et qui est attendrie. La présente invention concerne un procédé de production d'une viande reconstituée, consistant (A) à permettre à une protéase d'agir sur une viande matière première, (B) à ajouter un agent chélatant et/ou une protéine au produit résultant, et (C) à permettre à une transglutaminase d'agir sur le produit résultant, l'étape (C) étant effectuée après l'étape (A).
PCT/JP2017/036095 2016-10-04 2017-10-04 Procédé de production de viande reconstituée Ceased WO2018066591A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018543933A JP7028181B2 (ja) 2016-10-04 2017-10-04 接着肉の製造方法

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JP2016196579 2016-10-04
JP2016-196579 2016-10-04

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Cited By (3)

* Cited by examiner, † Cited by third party
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CN110279071A (zh) * 2019-08-05 2019-09-27 西南大学 一种兔肉卷的制备方法和产品
JP2020191817A (ja) * 2019-05-28 2020-12-03 味の素株式会社 塩漬時間が短縮された畜肉加工食品の製造方法
CN113170861A (zh) * 2021-04-14 2021-07-27 苏州朗邦营养科技有限公司 一种高效耐热抗菌的明胶基tg酶肉制品粘合剂及其制备方法与应用

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JPH1070961A (ja) * 1996-07-01 1998-03-17 Ajinomoto Co Inc 接着用酵素製剤及び接着食品の製造法
JP2000050844A (ja) * 1998-08-10 2000-02-22 Ajinomoto Co Inc 食品接着用酵素製剤及び接着成形食品の製造方法
WO2002080700A1 (fr) * 2001-03-30 2002-10-17 Ajinomoto Co., Inc. Preparations d'enzymes de liaison et processus de production d'aliments moules et lies
WO2008120798A1 (fr) * 2007-03-29 2008-10-09 Ajinomoto Co., Inc. Préparation enzymatique pour adhérence et procédé de production d'un produit alimentaire moulé par adhérence
JP2014207887A (ja) * 2013-03-25 2014-11-06 ナガセケムテックス株式会社 食肉用結着キットおよびそれを用いた食肉製品の製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1070961A (ja) * 1996-07-01 1998-03-17 Ajinomoto Co Inc 接着用酵素製剤及び接着食品の製造法
JP2000050844A (ja) * 1998-08-10 2000-02-22 Ajinomoto Co Inc 食品接着用酵素製剤及び接着成形食品の製造方法
WO2002080700A1 (fr) * 2001-03-30 2002-10-17 Ajinomoto Co., Inc. Preparations d'enzymes de liaison et processus de production d'aliments moules et lies
WO2008120798A1 (fr) * 2007-03-29 2008-10-09 Ajinomoto Co., Inc. Préparation enzymatique pour adhérence et procédé de production d'un produit alimentaire moulé par adhérence
JP2014207887A (ja) * 2013-03-25 2014-11-06 ナガセケムテックス株式会社 食肉用結着キットおよびそれを用いた食肉製品の製造方法

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CN110279071A (zh) * 2019-08-05 2019-09-27 西南大学 一种兔肉卷的制备方法和产品
CN113170861A (zh) * 2021-04-14 2021-07-27 苏州朗邦营养科技有限公司 一种高效耐热抗菌的明胶基tg酶肉制品粘合剂及其制备方法与应用
CN113170861B (zh) * 2021-04-14 2022-09-09 苏州朗邦营养科技有限公司 一种高效耐热抗菌的明胶基tg酶肉制品粘合剂及其制备方法与应用

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