Title:
PRODUCTION OF HAM NOT CAUSING YELLOWING
Document Type and Number:
Japanese Patent JP3140193
Kind Code:
B2
Abstract:
PURPOSE: To suppress formation of 3-deoxygluposone of a yellowing substance and to efficiently obtain high-quality ham not yellowing by using a pickle solution having ≤ specific pH, containing protein, non-reducing sugar and sugaralcohol.
CONSTITUTION: A protein (e.g. sodium casein) consisting essentially of whey protein is blended with a non-reducing sugar (e.g. trehalose) and/or a sugaralcohol (e.g. maltitol) to prepare a pickle solution having pH≤7, which is injected to roast meat block of pig by a syringe, massaged by a small-sized massager for 8 hours, dry heated in a smoke house at 80°C for 2 hours, wet heated at 80°C for 2 hours and quenched with ice immediately after the completion so that formation of 3-deoxyglucosone as yellowing substance is suppressed to efficiently produce high-quality ham free from yellowing.
Inventors:
Yoshio Juno
Haruo Negishi
Kobayashi Taichiro
Haruo Negishi
Kobayashi Taichiro
Application Number:
JP23149692A
Publication Date:
March 05, 2001
Filing Date:
August 07, 1992
Export Citation:
Assignee:
Meiji Dairy Co., Ltd.
International Classes:
A23L13/00; A23B4/02; A23B4/023; A23L3/3454; (IPC1-7): A23L1/31; A23B4/02; A23L3/3454
Domestic Patent References:
| JP398552A | ||||
| JP3277250A |
Attorney, Agent or Firm:
Chikao Toda