IMPROVING AGENT FOR MEAT PRODUCTS AND MEAT PRODUCT

WIPO Patent Application WO/2013/076879

A1

Provided is an excellent improving agent for meat products that is obtained by improving tapioca starch. Also provided is a meat product containing the improving agent. A fat or oil-treated acetylated tapioca starch, which is obtained by acetylating tapioca starch with vinyl acetate and then treated with fat or oil, is used as an improving agent for meat products. The fat or oil-treated acetylated tapioca starch has an acetyl group content of 0.2-1 mass%. When an aqueous suspension having a concentration of the aforesaid starch of 6 mass%, in terms of dry matter, is continuously heated from 50 to 95oC within 30 minutes under stirring and then maintained at 95oC for 30 minutes, the break down value, which is calculated by subtracting the bottom viscosity of the starch suspension measured after maintaining at 95oC for 30 minutes from the peak viscosity thereof, is preferably 200 BU or lower. It is preferred that the heat swelling ratio thereof is 20-40.

WO/1999/031222	INDUSTRIAL SCALE PRODUCTION OF MEAT FROM $i(IN VITRO) CELL CULTURES
WO/2001/072152	FLOURING COMPOSITION FOR COATED CORE-COOKED FOOD PRODUCTS AND METHOD FOR PREPARING SAID PRODUCTS
JP3413623	PREPARATION OF ELECTRIC HEATING FOOD AND ITS APPARATUS

KAGESHIMA FUMI (JP)
IGARASHI NOBUHITO (JP)
ANDO RYUICHI (JP)
AIHARA KAI (JP)

PCT/JP2011/077467

May 30, 2013

November 29, 2011

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JAPAN MAIZE PROD (JP)
KAGESHIMA FUMI (JP)
IGARASHI NOBUHITO (JP)
ANDO RYUICHI (JP)
AIHARA KAI (JP)

A23L13/00; A22C11/00; A23L13/40; A23L13/60; A23L13/70; A23L35/00

WO2008156126A1

2008-12-24

JP2005000113A	2005-01-06
JP2009072135A	2009-04-09
JPH0984555A	1997-03-31
JPS5921335A	1984-02-03

MATSUI SHIGERU (JP)
Shigeru Matsui (JP)

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