To provide powdered dry meat increased in an amino acid, peptide and the like, reinforced in taste, and excellent in dispersibility or solubility into various kinds of food materials while leaving nutritional components and flavor inherent in meat as they are, a method for making the same, and to provide food and/or supplements containing the powdered dry meat.
The powdered dry meat is obtained through drying gel-state enzyme-treated meat rupture stress of which is 33-67% based on that of protease-untreated meat and which is obtained by making an endo-type protease and/or an exo-type protease act on crushed meat such as pork, beef or chicken and then heating the resultant meat at 85-95C for 120-45 min to deactivate the protease to prepare gel-state enzyme-treated meat by a freeze-drying method a reduced-pressure dry method, a hot-air dry method, a spray-dry method or the like to pulverize the processed meat. Food or supplement is prepared by addition of the powdery dry meat to be blended.
TANJI HIROYUKI
NAMIOKA MAKOTO
| JP2001327266A | 2001-11-27 | |||
| JP2003102427A | 2003-04-08 | |||
| JP3817125B2 | 2006-08-30 |
Seiji Ozawa
Yusaku Tokai
Large High Toshiko
High Kazuya Tsu
Makoto Horiuchi
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