Title:
METHOD FOR IMPROVING QUALITY AND KEEPING FRESHNESS OF CATTLE MEAT WITH ANTIOXIDATION SUBSTANCE ORIGINATED FROM FERMENTED SOYBEAN
Document Type and Number:
Japanese Patent JP3118295
Kind Code:
B2
Abstract:
PURPOSE: To prevent the oxidative degradation of the fat and pigment of cattle meat and to keep the freshness of the meat by adding an antioxidation substance originated from fermented soybean and obtained from soybean or bean curd refuse to cattle feed and feeding cattle with the feed.
CONSTITUTION: Bacillus natto is added to soybean or bean curd refuse and fermented under aerobic condition at 45°C for 24hr. Ethanol is added to the fermentation product to a final concentration of 80%, stirred for 20min at room temperature and subjected to centrifugal separation, etc., to obtain an extracted liquid. The ethanol concentration of the extract is lowered to ≤20% e.g. by the addition of water and the diluted liquid is subjected to centrifugal separation, etc., to get a fraction (NT-100). The fraction is dissolved in 25(V/V)% ethanol, adsorbed to a hydrophilic ODS resin and washed with 50% ethanol. The adsorbed component is eluted with 99.5% ethanol to obtain NT-150 fraction (antioxidation substance originated from fermented soybean). The NT-150 is sprayed to slaughtered meat or the meat is immersed in a solution of NT-150 to enable the objective improvement, too.
Inventors:
Hifumi Oishi
Osamu Kirihara
Takashi Hattori
Kazuhiko Nonomura
Osamu Kirihara
Takashi Hattori
Kazuhiko Nonomura
Application Number:
JP35813491A
Publication Date:
December 18, 2000
Filing Date:
December 27, 1991
Export Citation:
Assignee:
Oriental Bio Co., Ltd.
International Classes:
A23B4/20; A23B4/14; A23L13/00; (IPC1-7): A23B4/20; A23K1/00; A23K1/14; A23K1/16; A23L1/31
Attorney, Agent or Firm:
Kazuo Shamoto (5 outside)