Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for production of processed livestock meet food or processed sea food, and enzyme preparation for improvement of processed livestock meet food or processed sea food

A technology of processed food and manufacturing method, which is applied in the field of the manufacture of processed animal meat or aquatic product processed food and the enzyme preparation used for the modification of animal meat processed food or aquatic product processed food, and can solve the problems of food taste design restrictions and the like

Active Publication Date: 2010-06-09
AJINOMOTO CO INC
View PDF7 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Any of the above can obtain obvious effects, but these enzymes have limitations in the design of food taste when used alone
For example, it is difficult to balance softness, moistness, and natural fiber feeling in fried chicken (から扬げ) by using each enzyme alone
And there is no report on the combined use of transglutaminase and α-glucosidase to improve physical properties

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for production of processed livestock meet food or processed sea food, and enzyme preparation for improvement of processed livestock meet food or processed sea food
  • Method for production of processed livestock meet food or processed sea food, and enzyme preparation for improvement of processed livestock meet food or processed sea food
  • Method for production of processed livestock meet food or processed sea food, and enzyme preparation for improvement of processed livestock meet food or processed sea food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Fried Chicken

[0034] After removing the skin and fat of chicken thigh meat (a whole domestic piece of meat), soak it in a dipping sauce equivalent to 120% of the meat (20 parts by weight for 100 parts by weight of meat) (equivalent to 120% of the meat) の洛け込み油に洛けin a marinade liquid of 120% to meat), turn over at 5°C for 2 hours. When turning over, use "3-joint tumbler" (manufactured by TOUNICHI). The compounding ratio of the dipping juice is as shown in Table 1, and the enzyme uses "transglucosidase L" (produced by Amano Enzyme Co., Ltd.) (hereinafter referred to as TGL), as "ACTIVA" TG of transglutaminase preparation (Ajinomoto Co., Ltd. production) (hereinafter referred to as TG), and "Matsutani Momiji" (manufactured by Matsutani Chemical Industry Co., Ltd.) was used for the processed starch. The test groups were the control group without enzyme addition, the group with only TG added, the group with only TGL added, and the combined group with TG and TGL ...

Embodiment 2

[0038] Example 2: Fried Chicken

[0039] After removing the skin and fat from the chicken thigh meat (a whole piece of domestic meat), cut it into small pieces of 23-25g each. Mix and dissolve the enzyme preparation comprising enzyme and starch in water to prepare the dipping juice of the composition shown in Table 2, add 150% water (100 parts by weight of meat corresponds to 50 parts of dipping juice) to soak the meat slices, and use a small rotary The cylinder (manufactured by TONICHI MFG. Co., Ltd.) was tumbled under vacuum at 5°C and 34 rpm for 30 minutes.

[0040] Table 2: Composition of maceration juice, sensory evaluation results, yield of trial product

[0041]

[0042] As the enzyme preparation, TGL, TG, and waxy corn starch "MD" (manufactured by Nippon Food Chemicals Co., Ltd.) were used as starch. After turning it over, let it stand at 5°C for 30 minutes, then sprinkle it with Arrowhead mushroom powder, fry it at 175°C for 4 minutes and 30 seconds in a fryer "H...

Embodiment 3

[0043] Example 3: Sausage

[0044] Thaw frozen pork foreleg (from Denmark), mince the lean meat part, add salt (Table 3 B) and part of crushed ice according to the compounding in Table 3, use a low-noise cutting machine "MK13" ( MULLER company) for cutting. When the temperature of the trial product reached 4°C, seasonings (C in Table 3) and some crushed ice were added and then cut. When the temperature reached 6°C, pork back fat was added, and when the temperature reached 10°C, proteins (C in Table 3 A), enzyme and remaining crushed ice, cut. The test groups were the control group without enzyme addition, the group with only TG added, the group with only TGL added, and the combined group with TG and TGL added together, a total of 4 test groups. In addition, the amount of TGL in the combination group was about 800 units per 1 unit of TG. It was taken out when it reached 12° C., and packaged in a collagen package “NIPPI CASING” (manufactured by NIPPI COLLAGEN Industries, Ltd....

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A processed livestock meet food or a processed sea food having improved physical properties and eating-quality can be produced by using an enzyme having a glycosyl transfer activity for converting an a-1,4 bond to an a-1,6 bond and a transglutaminase in the process for producing the processed livestock meet food or the processed sea food.

Description

technical field [0001] The present invention relates to a method for producing processed meat or seafood processed food using an enzyme having a sugar transfer activity for converting α-1,4 bonds of sugar chains into α-1,6 bonds, and transglutaminase Enzyme preparation for modifying processed livestock meat or processed aquatic products. Background technique [0002] If the gelatinized starch is placed at room temperature or low temperature, the water will separate and harden. This phenomenon is called aging, and there have been many studies on the aging phenomenon of starch. Generally speaking, in order to prevent aging, it needs to be stored above 80°C or after rapid drying to control the moisture content below 15%, and stored in an alkaline environment with a pH above 13. In addition, as a method to prevent aging, the method of adding sugars (glucose, fructose, liquid sugar, etc.), soybean protein, wheat gluten, fatty acid esters, polysaccharides (yam, konjac, etc.) As...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L13/00A23L13/40A23L13/70A23L17/00
CPCA23K1/10A23K1/103A23L1/3252A23L1/3149A23K10/20A23K10/22A23L13/48A23L17/65A23L13/00A23L17/00A23L13/70
Inventor 山田律彰丸山明子小川哲平
Owner AJINOMOTO CO INC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com