Wheat Flour Meat Quality Improver for Moisture Retention
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Solution Overview
Problem
Existing methods for improving the texture of cooked meats, such as farm-animal meats and fish, often result in dry and tough textures due to moisture and fat loss during heating, despite the use of proteolytic enzymes, polymer phosphates, or other additives.
Innovation Solution
A meat quality improver containing wheat flour, specifically GA-SX wheat flour that lacks certain enzyme activities, is used to treat meats before heat cooking, enhancing the texture to be tender, juicy, and chewy.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If heating is applied to cook meat, then the meat is cooked and edible, but moisture and fat are lost causing tough and dry textures
Solution Approach 1:
The patent applies preliminary action by treating meat with wheat flour containing specific enzyme activities (GBSSI-A1, SSIIa-A1, SSIIa-B1) before heating. This pre-treatment modifies the meat structure in advance, creating a protective effect that prevents moisture and fat loss during subsequent heating, thereby resolving the contradiction between cooking and maintaining juiciness.
Solution Approach 2:
The patent changes the chemical parameters of the meat by introducing specific enzymes through wheat flour treatment. The enzyme activities (GBSSI-A1, SSIIa-A1, SSIIa-B1) modify protein structure and starch content, altering the meat's physical and chemical properties to resist moisture loss during heating, thus solving the contradiction between cooking and texture preservation.
2Temperature
If heating is applied to cook meat, then the meat is cooked, but proteins denature and coagulate causing tough textures
Solution Approach 1:
The patent applies preliminary action by treating meat with wheat flour containing specific enzyme activities (GBSSI-A1, SSIIa-A1, SSIIa-B1) before heating. This pre-treatment modifies the meat structure in advance, creating a protective effect that prevents moisture and fat loss during subsequent heating, thereby resolving the contradiction between cooking and maintaining juiciness.
Solution Approach 2:
The patent changes the chemical parameters of the meat by introducing specific enzymes through wheat flour treatment. The enzyme activities (GBSSI-A1, SSIIa-A1, SSIIa-B1) modify protein structure and starch content, altering the meat's physical and chemical properties to resist moisture loss during heating, thus solving the contradiction between cooking and texture preservation.
3Strength
If proteolytic enzyme is applied to soften meat, then meat texture is improved, but special enzymes and additives are required
Solution Approach 1:
The patent applies universality by using wheat flour, a common and simple material, to perform multiple functions: it provides GBSSI-A1 enzyme activity for protein modification, SSIIa-A1 and SSIIa-B1 enzyme activities for starch modification, and acts as a coating material. This single material replaces the need for multiple specialized enzymes and additives, simplifying the system while achieving comprehensive meat quality improvement.
Solution Approach 2:
The patent uses wheat flour, a cheap and readily available material, instead of expensive specialized enzymes and additives. The wheat flour serves as a cost-effective solution that provides all necessary enzymatic activities and functional properties, making the meat treatment process more economical and accessible.
4Quantity of substance
If polymer phosphate is applied to enhance moisture-holding capacity, then pH increases and texture improves, but special additives are required
Solution Approach 1:
The patent applies universality by using wheat flour, a common and simple material, to perform multiple functions: it provides GBSSI-A1 enzyme activity for protein modification, SSIIa-A1 and SSIIa-B1 enzyme activities for starch modification, and acts as a coating material. This single material replaces the need for multiple specialized enzymes and additives, simplifying the system while achieving comprehensive meat quality improvement.
Solution Approach 2:
The patent uses wheat flour, a cheap and readily available material, instead of expensive specialized enzymes and additives. The wheat flour serves as a cost-effective solution that provides all necessary enzymatic activities and functional properties, making the meat treatment process more economical and accessible.
Data Source
AI summary
A meat quality improver is disclosed. The meat quality improver makes it possible to produce processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking. The meat quality improver contains flour. A method for improving meat quality is disclosed, which includes a treatment of the meat with the meat quality improver containing flour when manufacturing the processed meat food products to obtain processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking.