JP2002159281A - Meat-containing food - Google Patents
Meat-containing foodInfo
- Publication number
- JP2002159281A JP2002159281A JP2001316704A JP2001316704A JP2002159281A JP 2002159281 A JP2002159281 A JP 2002159281A JP 2001316704 A JP2001316704 A JP 2001316704A JP 2001316704 A JP2001316704 A JP 2001316704A JP 2002159281 A JP2002159281 A JP 2002159281A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- aqueous solution
- sodium citrate
- boiled
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 116
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 239000007864 aqueous solution Substances 0.000 claims abstract description 46
- 239000001509 sodium citrate Substances 0.000 claims abstract description 39
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000013882 gravy Nutrition 0.000 abstract description 8
- 210000001584 soft palate Anatomy 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 235000021438 curry Nutrition 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000246354 Satureja Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、肉類含有食品に関
する。さらに詳細には、肉汁を豊富に備えた柔らかい食
感の肉類を含み、肉の強い風味を有する肉類含有食品に
関する。[0001] The present invention relates to a meat-containing food. More particularly, the present invention relates to a meat-containing food having a strong flavor of meat, including meat having a soft texture rich in gravy.
【０００２】[0002]
【従来の技術】従来から、例えばカレー、シチューな
ど、具材として肉類を含んでなる加工食品が製造販売さ
れている。上記加工食品に含まれている肉類は、一般に
熱水に浸漬してボイル処理を施すことが行われている。
これによって、肉類からあくと生臭さを除去することが
でき、加工食品の具材として品質の優れた肉類が得られ
る。2. Description of the Related Art Conventionally, processed foods containing meat as an ingredient, such as curries and stews, have been manufactured and sold. The meat contained in the processed food is generally immersed in hot water and subjected to boil treatment.
Thereby, the fresh smell can be removed from the meat, and the meat of excellent quality can be obtained as a processed food ingredient.
【０００３】しかし、肉類をボイル処理すると、肉類が
熱によって収縮し、肉類に含まれている肉汁が流出す
る。そのため、従来のボイル処理済み肉類は、肉のうま
みが低減し、硬い食感になる傾向にあった。なお、ボイ
ル処理を長時間行うことによって、肉類を柔らかくする
方法も知られているが、この方法によれば、肉類の繊維
が崩れやすくなる傾向にあった。そのため、例えば常温
流通を前提としてレトルト殺菌処理を施した加工食品
に、長時間ボイル処理を行った肉類を具材として用いた
場合には、上記レトルト殺菌処理時に肉類に崩れが発生
するという問題もあった。However, when the meat is boiled, the meat shrinks due to heat, and the meat juice contained in the meat flows out. Therefore, the conventional boiled meat tends to have less meat taste and a harder texture. It is to be noted that a method of softening meat by performing a boil treatment for a long time is also known. However, according to this method, fibers of meat tend to be easily broken. Therefore, for example, when processed meat that has been subjected to retort sterilization treatment on the premise of normal temperature distribution, when meat that has been subjected to a long boil treatment is used as an ingredient, there is also a problem that the meat collapses during the retort sterilization treatment. there were.
【０００４】本願出願人は、以上の問題を解決する方法
として、畜肉を、クエン酸ナトリウムの水溶液に一定時
間接触させ、クエン酸ナトリウムを肉中に浸透させた後
ボイル処理することにより、ボイル時の肉の収縮を抑制
して、肉汁性を良好にすることができるボイル肉の食感
改善方法に関する発明を出願した（特許第２６７５４９
７号）。[0004] As a method for solving the above problems, the applicant of the present invention has proposed a method in which meat is brought into contact with an aqueous solution of sodium citrate for a certain period of time, soaked in sodium citrate into the meat and then boiled. Filed an invention on a method for improving the texture of boiled meat, which can suppress the shrinkage of meat and improve the juiciness (Japanese Patent No. 267549).
No. 7).
【０００５】上記特許発明により、肉汁性の優れた食感
の柔らかいボイル肉を得ることが可能となったが、本発
明者は、上記特許発明によって得られるボイル肉よりも
さらに食感の優れたボイル肉を含むとともに、肉の強い
風味を有する肉類含有食品を提供するために研究を行っ
た。[0005] The patented invention makes it possible to obtain soft boiled meat with excellent juiciness and a good texture, but the present inventor has found that the boiled meat obtained by the patented invention is more excellent in texture. Research was conducted to provide meat-containing foods containing boiled meat and having a strong flavor of meat.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、上記
従来技術によって得られたボイル肉よりも多量の肉汁を
保持した柔らかい食感の肉類を含み、しかも肉の強い風
味を有する肉類含有食品を提供することにある。SUMMARY OF THE INVENTION It is an object of the present invention to provide a meat-containing food containing a soft-textured meat holding a larger amount of gravy than the boiled meat obtained by the above-mentioned prior art, and having a strong meat flavor. Is to provide.
【０００７】[0007]
【発明が解決しようとする手段】本発明者は、上記目的
を達成するために、上記特許発明で使用したクエン酸ナ
トリウム水溶液に着目し研究を重ねた。その結果、クエ
ン酸ナトリウムとクエン酸ナトリウム以外の塩を含む水
溶液を肉類に接触させて上記水溶液を浸透させた場合
に、上記特許発明によるボイル肉の食感よりもさらに食
感の柔らかい肉類が得られることと、肉類を接触させた
後の上記水溶液を添加することにより、肉の強い風味が
付与された肉類含有食品が得られることを見出した。Means for Solving the Problems In order to achieve the above-mentioned object, the present inventor has focused on the aqueous solution of sodium citrate used in the above-mentioned patented invention and made repeated studies. As a result, when an aqueous solution containing sodium citrate and a salt other than sodium citrate is brought into contact with the meat to infiltrate the aqueous solution, meat having a softer texture than the texture of the boiled meat according to the patented invention is obtained. And that the meat-containing food with a strong flavor of meat is obtained by adding the aqueous solution after the meat is brought into contact with the meat.
【０００８】従って、本発明は、クエン酸ナトリウム及
びクエン酸ナトリウム以外の塩を含む水溶液に接触させ
てクエン酸ナトリウム及びクエン酸ナトリウム以外の塩
を浸透させた肉類と、上記肉類を接触させた後の水溶液
とを含むことを特徴とする肉類含有食品である。Accordingly, the present invention relates to a method of contacting meat containing sodium citrate and a salt other than sodium citrate with the meat impregnated with sodium citrate and a salt other than sodium citrate, and contacting the meat with the meat. And an aqueous solution of the meat.
【０００９】[0009]
【発明の実施の態様】以下、本発明について説明する。
本発明において、肉類とは、牛肉、豚肉、馬肉などの畜
肉、鶏肉などの家禽肉、さらには魚肉など、食用に適す
る動物肉であればよく、特に制限されない。上記肉類
は、通常、生の状態のものを使用するが、冷凍状態にあ
ったものを解凍又は半解凍した状態で使用してもよい。
また、上記肉類は、あらかじめ適宜の大きさにカット処
理したものを使用することが好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below.
In the present invention, meat is not particularly limited as long as it is edible animal meat such as beef, pork, horse meat and other livestock meat, chicken and other poultry meat, and even fish meat. Normally, the meat is used in a raw state, but may be used in a state where a frozen state is thawed or semi-thawed.
Further, it is preferable to use the meat cut in advance to an appropriate size.
【００１０】本発明では、上記肉類をクエン酸ナトリウ
ム及びクエン酸ナトリウム以外の塩（以下、塩類と略称
する）を含む水溶液に接触させ、上記水溶液中に含まれ
るクエン酸ナトリウム及び塩類を上記肉類に浸透させる
ことと、上記肉類と接触させた後の水溶液を肉類含有食
品に添加することが重要である。これによって、従来技
術で得られるボイル肉よりも多量の肉汁を保持した食感
のやわらかい肉類を含み、肉の強い風味を有する肉類含
有食品が得られる。In the present invention, the meat is brought into contact with an aqueous solution containing sodium citrate and a salt other than sodium citrate (hereinafter abbreviated as salts), and the sodium citrate and the salts contained in the aqueous solution are added to the meat. It is important to infiltrate and to add the aqueous solution after contact with the meat to the meat-containing food. As a result, a meat-containing food having a strong flavor of meat is obtained, including meat having a soft texture and holding a larger amount of gravy than the boiled meat obtained by the conventional technique.
【００１１】上記水溶液は、クエン酸ナトリウム及び塩
類を含んでいればよいが、以下に記載の量のクエン酸ナ
トリウム及び塩類を含む水溶液を用いることによって、
肉類の食感改善効果をさらに向上させることができる。
すなわち、上記クエン酸ナトリウムは、上記水溶液の全
量に対して０．１重量％〜１０重量％、さらには０．３
重量％〜３重量％である。また、上記塩類は、水溶液の
全量に対して０．５重量％〜２重量％、さらには１．０
重量％〜１．５重量％である。The above aqueous solution may contain sodium citrate and salts, but by using an aqueous solution containing the following amounts of sodium citrate and salts,
The texture improvement effect of meat can be further improved.
That is, the sodium citrate is contained in an amount of 0.1% by weight to 10% by weight, more preferably 0.3% by weight based on the total amount of the aqueous solution.
% To 3% by weight. In addition, the above-mentioned salts are used in an amount of 0.5% to 2% by weight, more preferably 1.0% to
% By weight to 1.5% by weight.
【００１２】なお、本発明では、肉類の食感改善の効果
を得る上で、上記水溶液中のクエン酸ナトリウム又は塩
類の量が上記範囲に限定されることはないが、多量に添
加すればよいというものではない。つまり、水溶液中の
クエン酸ナトリウム又は塩類を多量に添加したとして
も、その量に比例して、さらに高い食感改善効果を奏す
るという傾向は見られないからである。また、肉類の風
味に関しては、クエン酸ナトリウムの含有量が多くなる
ほど、肉類、又は肉類を含んでなる食品の風味がアルカ
リ臭の強いものとなる傾向にある。In the present invention, in order to obtain the effect of improving the texture of meat, the amount of sodium citrate or salts in the aqueous solution is not limited to the above range, but may be added in a large amount. Not that. That is, even if a large amount of sodium citrate or salts in the aqueous solution is added, there is no tendency to achieve a higher texture improving effect in proportion to the amount. As for the flavor of meat, as the content of sodium citrate increases, the flavor of meat or food containing meat tends to have a stronger alkaline odor.
【００１３】本発明で使用し得る塩類としては、クエン
酸ナトリウム以外の塩類であって、例えば塩化ナトリウ
ム、塩化カルシウムなど、食品に使用することが認めら
れている水溶性のものであればよく、その種類が制限さ
れるわけではない。なお本発明では、よりイオン強度が
高い塩類を用いることによって、ボイル処理後の肉類の
食感改善効果を高めることができる。The salts that can be used in the present invention include salts other than sodium citrate, such as sodium chloride and calcium chloride, as long as they are water-soluble and are approved for use in foods. The type is not restricted. In the present invention, by using salts having higher ionic strength, the texture improving effect of meat after boiled treatment can be enhanced.
【００１４】次に、クエン酸ナトリウム及び塩類の水溶
液を用いて肉類を処理する工程について説明する。ま
ず、上記肉類と上記水溶液とを接触させる。この接触
は、肉類にボイル処理を施す工程以前に行えばよく、そ
の方法として、例えば以下が挙げられる。すなわち、上
記水溶液に肉類を一定時間予備浸漬し、次いで当該水溶
液と接触させたままボイル処理を行う方法、あるいは、
常温又はあらかじめ加温状態にある水溶液に肉類を投入
し、投入直後にボイル処理温度まで加熱を開始してボイ
ル処理を行う方法である。つまり、本発明では、上記水
溶液に含まれるクエン酸ナトリウム及び塩類を肉類中に
浸透させることが重要なのであって、肉類にボイル処理
を施す以前において、肉類と上記水溶液とを接触させる
手段あるいは工程順が制限されることはない。なお、本
発明では、上例のうち前者の工程の方が好ましい。前者
の工程によれば、後者の方法に比べて肉類中に十分な量
の水溶液を浸透させた状態でボイル処理することができ
るため、肉類の食感改善効果が高いからである。Next, the step of treating meat using an aqueous solution of sodium citrate and salts will be described. First, the meat is brought into contact with the aqueous solution. This contact may be performed before the step of boiling the meat, and the method may be, for example, as follows. That is, a method of pre-soaking meat in the aqueous solution for a certain period of time, and then performing a boil treatment while keeping the meat in contact with the aqueous solution, or
This is a method in which meat is put into an aqueous solution which is at room temperature or in a pre-heated state, and heating is started up to the boiling temperature immediately after the addition to perform boil processing. In other words, in the present invention, it is important that the sodium citrate and the salts contained in the aqueous solution are penetrated into the meat, and the meat is contacted with the aqueous solution before the meat is subjected to the boil treatment. Is not limited. Note that, in the present invention, the former step is preferred among the above examples. According to the former process, the meat can be boiled in a state where a sufficient amount of the aqueous solution has been permeated into the meat as compared with the latter method, so that the texture of the meat is improved.
【００１５】肉類に上記水溶液を浸透させる際の水溶液
の温度は、特に制限されないが、本発明では、常温より
も加温状態であることが好ましい。ただし、加温状態の
水溶液を用いる場合には、その温度は６０℃以下である
ことが好ましい。水溶液の温度が６０℃を上回ると、肉
類表面の蛋白が熱で変性して硬化し始めるため、肉類の
中にクエン酸ナトリウム及び塩類を含む水溶液を浸透さ
せ難くなる傾向にあるからである。The temperature of the aqueous solution at the time of infiltrating the above-mentioned aqueous solution into meat is not particularly limited, but in the present invention, it is preferable that the aqueous solution is in a warmer state than normal temperature. However, when using a heated aqueous solution, the temperature is preferably 60 ° C. or lower. If the temperature of the aqueous solution exceeds 60 ° C., the protein on the meat surface is denatured by heat and starts to harden, so that the aqueous solution containing sodium citrate and salts tends to hardly penetrate into the meat.
【００１６】次いで、クエン酸ナトリウム及び塩類を含
む水溶液を浸透させた肉類に、ボイル処理を施す。上記
ボイル処理は、８０℃以上、好ましくは８５℃以上で、
５分〜６０分の条件で行うことが好適である。本発明で
は、上記肉類と上記クエン酸ナトリウム及び塩類の水溶
液とを接触させた状態、例えば上記水溶液中に肉類を浸
漬した状態でボイル処理を行う。これによって、上記水
溶液と異なる水又は水溶液を用いる場合に比べて多量の
肉汁を保持し、かつ柔らかさの優れた肉類を得ることが
できる。Next, the meat impregnated with an aqueous solution containing sodium citrate and salts is subjected to a boil treatment. The boil treatment is performed at 80 ° C or higher, preferably at 85 ° C or higher.
It is preferable to carry out the reaction for 5 minutes to 60 minutes. In the present invention, boiling treatment is performed in a state where the meat is brought into contact with the aqueous solution of sodium citrate and salts, for example, in a state where the meat is immersed in the aqueous solution. As a result, it is possible to obtain meat having an excellent tenderness while retaining a large amount of gravy as compared with a case where water or an aqueous solution different from the above aqueous solution is used.
【００１７】本発明では、上記クエン酸ナトリウム及び
塩類を含む水溶液は、そのまま風味調整剤として使用
し、ボイル処理済みの肉類とともに食品に添加する。こ
れによって、上記水溶液中に流出した肉のうまみ成分を
食品などに添加することができるので、より肉の風味が
強い食品を製造することができる。上記水溶液を食品に
添加する場合には、食品全体の量に対して水溶液に含ま
れるクエン酸ナトリウム及び塩類それぞれの量を調整
し、好適な風味が得られるようにすればよい。In the present invention, the aqueous solution containing the above-mentioned sodium citrate and salts is used as it is as a flavor adjusting agent, and is added to food together with the boiled meat. Thereby, the meat savory component which has flowed out into the aqueous solution can be added to the food or the like, and thus a food having a stronger meat flavor can be produced. When the aqueous solution is added to the food, the amounts of sodium citrate and salts contained in the aqueous solution may be adjusted with respect to the total amount of the food to obtain a suitable flavor.
【００１８】上記処理が施された肉類は、十分な量の肉
汁を保持した食感の柔らかいものであり、常温又はチル
ド流通させるために高温の加熱殺菌処理を施した場合で
あっても、従来のボイル処理済み肉類よりも優れた食感
と多量の肉汁を維持し得る。従って、上記処理を施した
肉類は、例えばレトルトカレー、チルド惣菜など、加熱
殺菌処理が施される保存性食品の具材として好適であ
る。The meat that has been subjected to the above treatment has a soft texture and retains a sufficient amount of gravy. Even if the meat is subjected to heat sterilization at room temperature or at a high temperature for chilled distribution, Can maintain a better texture and a greater amount of gravy than boiled meat. Therefore, the meat that has been subjected to the above treatment is suitable as an ingredient of a preservable food that is subjected to a heat sterilization treatment, such as retort curry and chilled prepared food.
【００１９】[0019]
【実施例１】２５ｍｍ×２５ｍｍ×２５ｍｍのサイズの
カット肉を、クエン酸ナトリウム２．０重量％及びクエ
ン酸ナトリウム以外の塩として塩化ナトリウム１．０重
量％を含む６０℃の水溶液に３０分間浸漬し、次いで当
該水溶液を加熱し、９５℃まで昇温させて２０分間保持
し、ボイル処理済のカット肉を得た。このボイル処理済
みカット肉１４重量部、前記カット肉を浸漬したクエン
酸ナトリウム及び塩化ナトリウムの水溶液７重量部と、
カレーソース１６６重量部とをレトルトパウチに充填密
封し、１２１℃、２１分間の加圧加熱殺菌を施し、レト
ルトカレーソース２４０重量部を得た。次いで、パウチ
を開封して、パウチ中のカット肉を取り出し、喫食した
ところ、レトルト殺菌を施されたにもかかわらず、ジュ
ーシーでやわらかい食感を有していた。また、上記カッ
ト肉及びカレーソースはいずれも好適なうまみと塩味の
相乗的な風味が感じられた。さらに、ボイル処理肉を使
用すると、ボイル処理中に肉のうまみ成分が流出して、
肉の風味が低減する傾向にあるが、当該レトルトカレー
ソースにおいては、肉の風味も十分強く感じられるもの
であった。Example 1 Cut meat having a size of 25 mm × 25 mm × 25 mm was immersed in an aqueous solution at 60 ° C. containing 2.0% by weight of sodium citrate and 1.0% by weight of sodium chloride as a salt other than sodium citrate for 30 minutes. Then, the aqueous solution was heated, heated to 95 ° C., and held for 20 minutes to obtain boiled cut meat. 14 parts by weight of the boiled cut meat, 7 parts by weight of an aqueous solution of sodium citrate and sodium chloride immersed in the cut meat,
A retort pouch was filled with 166 parts by weight of a curry sauce and sealed, and subjected to pressurized heat sterilization at 121 ° C. for 21 minutes to obtain 240 parts by weight of a retort curry sauce. Next, the pouch was opened, and the cut meat in the pouch was taken out and eaten. As a result, despite the retort sterilization, the pouch had a juicy and soft texture. In addition, the cut meat and the curry sauce both felt a suitable synergistic flavor of umami and saltiness. Furthermore, when using the boiled meat, the delicious ingredients of the meat flow out during the boil treatment,
Although the flavor of the meat tends to decrease, the flavor of the meat was also felt sufficiently strong in the retort curry sauce.
【００２０】[0020]
【発明の効果】本発明の方法によれば、クエン酸ナトリ
ウム及びクエン酸ナトリウム以外の塩を含む水溶液で処
理することと、当該水溶液を含むことにより、従来のボ
イル処理肉類に比べて柔らかくかつ十分な量の肉汁を維
持した肉類を含み、肉の強い風味を有する肉類含有食品
が得られる。According to the method of the present invention, by treating with an aqueous solution containing sodium citrate and a salt other than sodium citrate, and by including the aqueous solution, the meat is softer and more satisfactory than conventional boiled meat. A meat-containing food having a strong flavor of meat can be obtained, including meat maintaining an appropriate amount of gravy.
Claims (1)
ウム以外の塩を含む水溶液に接触させてクエン酸ナトリ
ウム及びクエン酸ナトリウム以外の塩を浸透させた肉類
と、上記肉類を接触させた後の水溶液とを含むことを特
徴とする肉類含有食品。Claims 1. A meat that has been in contact with an aqueous solution containing sodium citrate and a salt other than sodium citrate and has been impregnated with sodium citrate and a salt other than sodium citrate, and an aqueous solution that has been brought into contact with the meat. Meat-containing foods characterized by containing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001316704A JP3404478B2 (en) | 2001-10-15 | 2001-10-15 | Meat-containing foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001316704A JP3404478B2 (en) | 2001-10-15 | 2001-10-15 | Meat-containing foods |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10794098A Division JP3273758B2 (en) | 1998-04-17 | 1998-04-17 | Meat texture improvement method and meat-containing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002159281A true JP2002159281A (en) | 2002-06-04 |
| JP3404478B2 JP3404478B2 (en) | 2003-05-06 |
Family
ID=19134670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001316704A Expired - Lifetime JP3404478B2 (en) | 2001-10-15 | 2001-10-15 | Meat-containing foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3404478B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008307031A (en) * | 2007-06-18 | 2008-12-25 | House Foods Corp | Stewed food ingredients using meat as ingredients |
| JP2012034651A (en) * | 2010-08-10 | 2012-02-23 | House Foods Corp | Creamy sauce composition, and method for producing the same |
| JP2021122245A (en) * | 2020-02-06 | 2021-08-30 | ポッカサッポロフード＆ビバレッジ株式会社 | Meat softeners and seasonings |
-
2001
- 2001-10-15 JP JP2001316704A patent/JP3404478B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008307031A (en) * | 2007-06-18 | 2008-12-25 | House Foods Corp | Stewed food ingredients using meat as ingredients |
| JP2012034651A (en) * | 2010-08-10 | 2012-02-23 | House Foods Corp | Creamy sauce composition, and method for producing the same |
| JP2021122245A (en) * | 2020-02-06 | 2021-08-30 | ポッカサッポロフード＆ビバレッジ株式会社 | Meat softeners and seasonings |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3404478B2 (en) | 2003-05-06 |
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