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Preparation method for pure-meat food and method for producing pure-meat food by the preparation

A manufacturing method and preparation technology, which is applied in the field of manufacturing pure meat food preparations and pure meat foods using the preparation, and can solve problems such as insufficient effect and difficult handling

Inactive Publication Date: 2008-05-07
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as mentioned above, there are problems such as difficult handling, insufficient effect, softening, and appearance problems, and there is no satisfactory method in the industry.

Method used

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  • Preparation method for pure-meat food and method for producing pure-meat food by the preparation
  • Preparation method for pure-meat food and method for producing pure-meat food by the preparation
  • Preparation method for pure-meat food and method for producing pure-meat food by the preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] According to the combination table in Table 1, weigh the auxiliary raw materials and water, mix them with a mixer, and prepare the basic salt juice.

[0085] Table 1 The combination table of basic salt juice

[0086]

[0087] Then, according to the combination table of Table 2 (according to the amount recorded per 246 parts by weight of basic salt juice), shell fired calcium (made by Eヌシコポレシヨン, calcium oxide content 97%), citric acid Trisodium dihydrate (crystallization), Acteiba TG (specific activity of transglutaminase 1000 units / g), polyphosphate (a mixture of tetrasodium pyrophosphate and sodium tripolyphosphate in a weight ratio of 1:1), table salt, Mix the powder in advance, after preparing the preparation, put the total amount of the preparation into 246 parts by weight of the basic salt juice for each preparation, then add water to make the total amount 286 parts by weight, fully mix with a paddle mixer, and pass it into the colloid mill After neutralization...

Embodiment 2

[0094] According to the composition table in Table 3, preparations and brine were prepared in the same manner as in Example 1, and tenderloin ham was prepared, and sensory evaluation and pH measurement were performed.

[0095]

[0096] As shown in Table 3, when more than 0.007 mol of calcined calcium is added per 1 kg of product, the pH of the product exceeds 6.2, and the hardness increases significantly. Corresponding to the increase in the amount of calcined calcium, the hardness also increases. However, the amount of calcined calcium added exceeds 0.040 mol per 1 kg of the product, and a slight odor occurs near the pH of the product exceeding 7.0.

Embodiment 3

[0098] According to the composition table in Table 4, preparations and brine were prepared in the same manner as in Example 1, and tenderloin ham was prepared, and sensory evaluation and pH measurement were performed.

[0099]

[0100] As shown in Table 4, when the molar ratio of the added amount of trisodium citrate to the calcium oxide derived from calcined calcium exceeds 1.5, the hardness increases significantly. In addition, the hardness also increased corresponding to the increase in the added amount of trisodium citrate. When the added amount of trisodium citrate exceeds 0.1 mole per 1 kg of product, the balance of taste will be destroyed, and the extremely sweet taste induced by the aftertaste will appear.

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PUM

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Abstract

The use for a whole muscle product of a preparation containing calcium hydroxide and / or calcium oxide, and trisodium citrate and / or tripotassium citrate in a specific ratio improves the hardness significantly, as well as the water retention and the bindability, providing no troubles in appearance, even without the addition of a phosphate or with a reduced amount of the addition of a phosphate, and the properties thereof are close to those obtained by using a phosphate. <??>The properties much closer to those obtained by using a phosphate are demonstrated by means of using a transglutaminase together with the preparation, resulting from the synergistic increase in hardness of the whole muscle product with an extremely small amount of the addition of a transglutaminase. Further, the increase, with time, in the viscosity of a pickle due to the transglutaminase is significantly prevented by controlling the pH of the pickle within a specific range.

Description

[0001] [Technical field to which the invention belongs] [0002] The present invention relates to a preparation for the purpose of strengthening the cohesiveness and hardness of the product when producing pure meat food without adding phosphate or reducing the amount of phosphate added, a pickle containing the preparation, and a pickle made with the pickle. The obtained pure meat food and the manufacturing method of the pure meat food. [Background technique] [0003] Pure meat foods such as ham, bacon, and barbecued pork generally expect hard and soft physical properties. Because pure meat products like to be eaten in slices, most of them are sold in the form of thin slices. Although these flakes are thin, they require a bite, so it is better to be stiff (hard く) and soft (soft; しなゃか). In addition, the difficult breakage during slicing in industry greatly affects the pass rate of products. Therefore, the better the stiff and soft physical properties, the better the resistan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/005A23B4/027A23L13/40
CPCA23B4/0056A23V2002/00C12Y203/02013A23B4/027A23L1/31427A23L1/31463A23L1/3149A23L13/424A23L13/432A23L13/48A23V2200/21A23V2250/1578A23V2250/1618A23V2250/5114A23V2250/54246
Inventor 中越裕行森田晶子
Owner AJINOMOTO CO INC
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