Title:
SOFT HEAT-COOKED COMPONENT OF CHICKEN OR PORK, AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2018/190372
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing: a soft heat-cooked component of chicken or pork, the component being soft enough to enable adequate chewing even by persons who have difficulty chewing, and also having no abnormal flavor and no abnormal odor; and a method for producing the heat-cooked component. The present invention solves the above problem by providing: a soft heat-cooked component of chicken or pork, the component having a softness such that the load required for a metallic sphere having a diameter of 15 mm to be pushed 3 mm is 350 gf or less, and also having no abnormal flavor and no abnormal odor; and a method for producing the soft heat-cooked component, wherein the method includes a step for immersing the chicken or pork for a stipulated time and temperature at a prescribed solid-liquid ratio in Grifola fondosa extract that has been diluted to a prescribed concentration.
Inventors:
JUMI YUTAKA (JP)
Application Number:
PCT/JP2018/015238
Publication Date:
October 18, 2018
Filing Date:
April 11, 2018
Export Citation:
Assignee:
STI FOODS HOLDINGS INC (JP)
International Classes:
A23L13/70; A23L13/00; A23L31/00
Domestic Patent References:
| WO2011099354A1 | 2011-08-18 |
Foreign References:
| JP2007014286A | 2007-01-25 | |||
| JP2008161104A | 2008-07-17 | |||
| JP2015159753A | 2015-09-07 | |||
| JP2016021921A | 2016-02-08 |
Other References:
"Effects of maitake mushroom] Experiment for softneing inexpensive meat without hardening Japanese steamed egg custard, by using ingredients of maitake mushroom!'', age of mushroom", MUSHROOM IS SOFTENED BY MAITAKE YEAST?, 27 November 2013 (2013-11-27), Retrieved from the Internet [retrieved on 20170202]
MAGIC MAITAKE MUSHROOM! WHAT IS EFFECT OF SOFTENING MEAT?, 12 October 2014 (2014-10-12), Retrieved from the Internet [retrieved on 20180309]
NISHIWAKI, TOSHIKAZU: "Food Processing Using Proteolytic Enzymes from the Edible Basidiomycete Grifola frondosa", AGRICULTURE AND HORTICULTURE, vol. 85, no. 6, June 2010 (2010-06-01), pages 601 - 608, ISSN: 0369-5247
MAGIC MAITAKE MUSHROOM! WHAT IS EFFECT OF SOFTENING MEAT?, 12 October 2014 (2014-10-12), Retrieved from the Internet
NISHIWAKI, TOSHIKAZU: "Food Processing Using Proteolytic Enzymes from the Edible Basidiomycete Grifola frondosa", AGRICULTURE AND HORTICULTURE, vol. 85, no. 6, June 2010 (2010-06-01), pages 601 - 608, ISSN: 0369-5247
Attorney, Agent or Firm:
SUMA Mitsuo (JP)
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