Title:
METHOD FOR SOLUBILIZING MUSCULAR PROTEIN IN WATER BY TREATING MUSCULAR PROTEIN WITH REDUCING SUGAR UNDER LOW RELATIVE HUMIDITY AND WATER-SOLUBLE SUGAR-ADDED MUSCULAR PROTEIN
Document Type and Number:
Japanese Patent JP3860025
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To solubilize meats or proteins in water under a low ionic strength which is lower than the concentration of physiological saline solution.
SOLUTION: This method for solubilizing the meats comprises mincing the various meats, extracting the meats to obtain the muscular proteins or as such, mixing the muscular proteins or the meats with a reducing saccharide, dehydrating the mixture, retaining the dehydrated product at 30 to 70°C under a relative humidity of ≤35% to maintain the water content of the mixture to 0.25 to 6%. Thus, the meats or muscular proteins can be solubilized in water even in a low ionic strength.
Inventors:
Hiroki Saeki
Application Number:
JP2001373107A
Publication Date:
December 20, 2006
Filing Date:
December 06, 2001
Export Citation:
Assignee:
Hiroki Saeki
International Classes:
A23J3/04; A23L13/00; A23L17/00; (IPC1-7): A23L1/31; A23J3/04; A23L1/325
Other References:
Journal of Agricaltural and Food Chemstry,2000,48,p.17-21
Journal of Agricaltural and Food Chemstry,1997,45,p.3419-22
Fisheries Science,1999,65(6),p.967-8
佐伯宏樹,'筋肉タンパク質のグリコシレーション',水産学シリーズ 122,魚介類筋肉タンパク質 -その構造と機能,恒星社厚生閣,1999年10月,p.107-14
Journal of Agricaltural and Food Chemstry,2001 Jul.,49,p.3403-7
Journal of Agricaltural and Food Chemstry,1997,45,p.3419-22
Fisheries Science,1999,65(6),p.967-8
佐伯宏樹,'筋肉タンパク質のグリコシレーション',水産学シリーズ 122,魚介類筋肉タンパク質 -その構造と機能,恒星社厚生閣,1999年10月,p.107-14
Journal of Agricaltural and Food Chemstry,2001 Jul.,49,p.3403-7
Attorney, Agent or Firm:
Yusuke Hiraki
Satoshi Fujita
Ishii Teiji
Satoshi Fujita
Ishii Teiji
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