Title:
MEAT QUALITY IMPROVER
Document Type and Number:
Japanese Patent JP2007006724
Kind Code:
A
Abstract:
To provide a meat quality improver added to raw material meat so as to suppress deterioration in palate feeling of meat after retort sterilization in retort pouch food where the meat is encapsulated singly or together with other food materials.
The meat quality improver contains oil-and-fat processed starch containing oil and fat, and glycerin organic acid fatty acid ester, and powdery curdlan having an average particle diameter of 0.05-50 μm. The oil-and-fat processed starch is obtained preferably by adding oil and fat and glycerin organic acid fatty acid ester to starch, and uniformly mixing them followed by drying them as necessary to make them get further mellow.
More Like This:
| JP2004057042 | MEAT MODIFIER |
| WO/1999/034695 | METHOD FOR PRODUCING AN ANIMAL FEED OR FOOD ITEM AND A PRODUCT PRODUCED ACCORDING TO SAID METHOD |
| JPS59143564 | DISHING METHOD OF SLICED MEAT |
Inventors:
YAMADA KENICHI
YOSHIKAWA RYUICHI
NAKANISHI YUSUKE
OKURA YUJI
YOSHIKAWA RYUICHI
NAKANISHI YUSUKE
OKURA YUJI
Application Number:
JP2005188578A
Publication Date:
January 18, 2007
Filing Date:
June 28, 2005
Export Citation:
Assignee:
RIKEN VITAMIN CO
TAKEDA KIRIN FOODS CORP
TAKEDA KIRIN FOODS CORP
International Classes:
A23L13/00; A23L13/40; A23L13/70; A23L35/00
Attorney, Agent or Firm:
Ryu Iwatani
Previous Patent: NUCLEIC ACID MICROARRAY AND METHOD FOR DETECTING NUCLEIC ACID THEREWITH
Next Patent: DIPPING DEVICE AND METHOD
Next Patent: DIPPING DEVICE AND METHOD