Title:
METHOD AND MEAT IMPROVER FOR PREVENTING HEAT SHRINKAGE OF MEAT
Document Type and Number:
WIPO Patent Application WO/2019/203203
Kind Code:
A1
Abstract:
To prevent or suppress heat shrinkage due to cooking fish/shellfish meat or livestock meat with heat, this meat improver used by adding to meat when cooking with heat has konjac, sodium bicarbonate and starch as main components. When meat to which the meat improver has been added is heated, the konjac reacts with the sodium bicarbonate to coagulate. The meat juice extract that flows out due to the heating/coagulation of protein in the meat is absorbed/held by the konjac, which has high water retention during coagulation, and the konjac coagulates in this state. The shrinkage of the meat due to the outflow of moisture, such as meat juice extract, from the meat is prevented or suppressed. It is thus possible to prevent or suppress a reduction in the yield of meat after cooking with heat.
Inventors:
SAKURAI YUYA (JP)
Application Number:
PCT/JP2019/016223
Publication Date:
October 24, 2019
Filing Date:
April 15, 2019
Export Citation:
Assignee:
VEGETECH CO LTD (JP)
VEGE PLANNING AND DEV INC (JP)
SAMURAI TRADING INC (JP)
VEGE PLANNING AND DEV INC (JP)
SAMURAI TRADING INC (JP)
International Classes:
A23L13/00; A23L13/40; A23L17/00; A23L19/00
Foreign References:
| JP2000325048A | 2000-11-28 | |||
| JP2004173585A | 2004-06-24 | |||
| JP2007117088A | 2007-05-17 | |||
| JP2009005615A | 2009-01-15 | |||
| JP2007312751A | 2007-12-06 | |||
| JP2017209042A | 2017-11-30 |
Attorney, Agent or Firm:
YOKOZAWA Shiro (JP)
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