Title:
PICKLE FOR PROCESSING MEAT
Document Type and Number:
Japanese Patent JP3656094
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a curing agent capable of improving the quality of a meat processed product such as a ham or a bacon at the time of injecting the pickle without raising the viscosity thereof when using a pickle by including a transglutaminase and a partial protein hydrolyzate therein.
SOLUTION: This pickle for processing a meat product is obtained by including a transglutaminase and a partial protein hydrolyzate such as a partial soybean protein hydrolyzate having about 3-20% hydrolytic ratio. The pickle preferably contains 2-30 units of the transglutaminase based on 100 g pickle.
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Inventors:
Yasuyuki Susa
Toshiya Numazawa
Toshiya Numazawa
Application Number:
JP22213397A
Publication Date:
June 02, 2005
Filing Date:
August 19, 1997
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A23L13/70; A23B4/023; A23B4/22; (IPC1-7): A23L1/318
Domestic Patent References:
| JP7255426A | ||||
| JP57125648A | ||||
| JP10117729A |
Attorney, Agent or Firm:
Masao Shimokoshi
Norio Saeki
Norio Saeki