Title:
肉類の食感及び風味改良剤
Document Type and Number:
Japanese Patent JP4101485
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a texture and flavor improver for meats capable of imparting soft meat quality having a rich meat juice and a good flavor and texture even when cooked such as roasting, frizzling or frying. SOLUTION: This texture and flavor improver for the meats comprises deuterolysin as an active ingredient.
Inventors:
Kawabata Takuhiro
Kawaguchi Rie
Tsuyoshi Komai
Eiji Ichishima
Lee Qilu
Kawaguchi Rie
Tsuyoshi Komai
Eiji Ichishima
Lee Qilu
Application Number:
JP2001224515A
Publication Date:
June 18, 2008
Filing Date:
July 25, 2001
Export Citation:
Assignee:
Hasegawa Fragrance Co., Ltd.
International Classes:
A23L13/70; A23L13/00
Domestic Patent References:
| JP8056664A | ||||
| JP9262067A |
Other References:
一島英治,"食用糸状菌の低分子型亜鉛プロテアーゼの構造と機能ならびに食品産業への応用に関する研究,"平成10年度 食に関する助成研究調査報告書,財団法人すかいらーくフードサイエンス研究所 発行,1999,No.12,p.95-100
Biosci.Biotechnol.Biochem.,2000,64(4),p.675-88
Biosci.Biotechnol.Biochem.,2000,64(4),p.675-88
Attorney, Agent or Firm:
Patent business corporation Odashima patent office
Heikichi Odashima
Heikichi Odashima
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