Title:
MEAT BUN AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2018014986
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing a meat bun that can soften meat as an inner ingredient while avoiding an influence on skin dough.SOLUTION: A meat bun is produced by the steps of adding an enzyme having collagen decomposition activity (collagenase) to an inner ingredient of a meat bun and wrapping the inner ingredient in skin dough.SELECTED DRAWING: None
Inventors:
KOMORIYA RYO
UDA KENJI
TAKAHASHI HIROSUKE
OGASAWARA MASASHI
UDA KENJI
TAKAHASHI HIROSUKE
OGASAWARA MASASHI
Application Number:
JP2016159372A
Publication Date:
February 01, 2018
Filing Date:
July 28, 2016
Export Citation:
Assignee:
MC FOOD SPECIALTIES INC
International Classes:
A23L35/00; A23L5/00
Domestic Patent References:
| JP2011254771A | 2011-12-22 | |||
| JP2008283948A | 2008-11-27 |
Foreign References:
| CN1489938A | 2004-04-21 |
Other References:
日本栄養・食糧学会誌、１９９１年、第４４巻、第２号、１２７〜１３２ページ, JPN6020016852, ISSN: 0004274390
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