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WO2019064845A1 - Fluide de traitement de la viande et procédé de fabrication de produit alimentaire carné traité - Google Patents

Fluide de traitement de la viande et procédé de fabrication de produit alimentaire carné traité Download PDF

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Publication number
WO2019064845A1
WO2019064845A1 PCT/JP2018/027257 JP2018027257W WO2019064845A1 WO 2019064845 A1 WO2019064845 A1 WO 2019064845A1 JP 2018027257 W JP2018027257 W JP 2018027257W WO 2019064845 A1 WO2019064845 A1 WO 2019064845A1
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WO
WIPO (PCT)
Prior art keywords
meat
component
starch
less
meat processing
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Ceased
Application number
PCT/JP2018/027257
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English (en)
Japanese (ja)
Inventor
正悟 河合
亜由菜 水品
雅博 井上
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J Oil Mills Inc
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J Oil Mills Inc
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Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to JP2019544327A priority Critical patent/JP7159179B2/ja
Priority to CN201880062561.0A priority patent/CN111148437A/zh
Publication of WO2019064845A1 publication Critical patent/WO2019064845A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a solution for processing meat and a method for producing a processed meat food.
  • Patent Documents 1 and 2 disclose techniques for improving the quality of processed meat products.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2006-67998 describes an improver for processed meat products containing an oligosaccharide and a starch material, and by adding the improver for processed meat products to meats Because of the synergy of the individual components, the yield and flavor after cooking, and the texture are excellent, and after cooking, after storage in the frozen or chilled state, after reheating such as microwave heating However, it is believed that it is possible to provide processed meat products that do not impair good taste and texture.
  • Patent Document 2 Japanese Patent Application Laid-Open No. 9-308462 describes a starch for meat processing pickle, which contains specific amounts of cold water soluble starch that has been degraded to a certain extent that can be iodine-stained and ⁇ starch having a crystal structure. The use of such starches for meat processing pickles is said to produce products with a juicy texture.
  • the dextrose equivalent of the component (A) is more than 0 and less than 0.8 in dry matter
  • the liquid for meat processing is provided, wherein the dextrose equivalent of the component (C) is 0.8 or more and 10 or less in dry matter.
  • a method for producing a processed meat food which comprises the step of applying the solution for processing meat according to the present invention to meat. Furthermore, according to the present invention, there is provided a processed meat food produced by the method for producing a processed meat food according to the present invention.
  • the present invention also encompasses a method for improving processed meat food, which comprises the step of applying the processed meat food according to the present invention to meat.
  • the liquid for a meat process which can make a meat processed food a juicy food texture can be provided.
  • each component can be used individually or in combination of 2 or more types.
  • the meat processing liquid contains the following components (A) to (C).
  • a starch having a cold water swelling degree of more than 1 and less than 8 and a dextrose equivalent of the component (A) of more than 0 and less than 0.8 in dry matter conversion (B) a starch having a cold water swelling degree of 8 or more and 40 or less
  • Solutions for processing meat in meat are meat, specifically meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and chicks; reptiles such as crocodiles; Amphibians of the present invention are meat processing liquids applied to meat of fish and shellfish such as fish and shrimp.
  • Component (A) is a starch having a cold water swelling degree of more than 1 and less than 8. And the dextrose equivalent of a component (A) is more than 0 and less than 0.8 in dry matter conversion.
  • degree of cold water swelling of the component (A) and the component (B) described later should be measured by the method described in "Experimental method for starch and related carbohydrates", pp. 279-280, 1986, Academic Society Publishing Center. Can. Specifically, 1 g of a sample is precisely weighed on a dry matter basis, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, pure water at 25 ° C. is added to make exactly 50 mL.
  • Solubility (S) db% Supernatant dry mass (mg) / 1000 x 100
  • Cold water swelling degree precipitate mass (mg) / (1000 ⁇ (100-S) / 100)
  • the dextrose equivalent of the component (A) and the component (C) described later is also referred to as DE, and is a relative measure of reducing power, with the reducing power of glucose being a typical reducing sugar being 100. It is an indicator of the degree of decomposition of the species.
  • the dextrose equivalent of starch and dextrin can be measured by the method described in "Experimental methods for starch and related carbohydrates", pp. 41-42, 1986, Academic Society Publishing Center. (Somogyi copper reagent) Dissolve 24 g of anhydrous Na 2 CO 3 and 12 g of Rochelle salt in 250 mL of distilled water.
  • disodium arsenate Na 2 HAsO 4 ⁇ 7 H 2 O
  • the cold water swelling degree of the component (A) is more than 1 and less than 8, preferably more than 1 and less than 4, and more preferably 2 or more and 3 or less, from the viewpoint of improving the juicy texture of processed meat products.
  • the dextrose equivalent of the component (A) is more than 0 and less than 0.8, preferably 0.1 or more and 0.7 or less, more preferably 0 in terms of dry matter, from the viewpoint of improving the juicy texture of processed meat products. .2 or more and 0.6 or less.
  • the component (A) is not particularly limited as long as it has a cold water swelling degree and dextrose equivalent falling within a predetermined range, and corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch Examples thereof include sweet potato starch, green bean starch, pea starch and modified starches thereof, such as acetylated; etherified; crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking alone or in combination.
  • the component (A) suppresses sedimentation of starch in the meat processing solution, from the viewpoint of enhancing the workability at the time of handling the meat processing solution, and from the viewpoint of improving the juicy texture of the processed meat product. It is preferably one or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and rice starch, more preferably one or two selected from the group consisting of waxy corn starch and rice starch It is a species.
  • the content of the component (A) in the meat processing liquid suppresses sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid, the yield of processed meat food From the viewpoint of improving, the viewpoint of suppressing the stickiness of processed meat food, and the viewpoint of improving the juicy texture of processed meat food, it is preferably 0.8% by mass or more with respect to the whole meat processing liquid, and more
  • the content is preferably 1% by mass or more, more preferably 2% by mass or more, and still more preferably 6% by mass or more.
  • the content of the component (A) in the solution for processing meat is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably Is not more than 22% by mass, and still more preferably not more than 18% by mass.
  • Component (B) is a starch having a cold water swelling degree of 8 or more and 40 or less.
  • the starch having a cold water swelling degree of 8 or more and 40 or less for example, starch subjected to jet cooker treatment, drum dryer treatment, extruder treatment and the like can be mentioned.
  • the cold water swelling degree of the component (B) suppresses the sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid and the viewpoint of improving the juicy texture of the meat processed food Therefore, it is 8 or more, preferably 9 or more, more preferably 10 or more.
  • the upper limit of the cold water swelling degree of the component (B) is 40 or less, preferably 35 or less, from the viewpoint of suppressing stickiness of processed meat products.
  • Component (B) is preferably pregelatinized starch.
  • the raw material starch of the pregelatinized starch there is no limitation on the raw material starch of the pregelatinized starch, and there is no limitation, for example, corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, rice starch, sweet potato starch, green bean starch, pea starch and their modified starch For example, acetylation, etherification, crosslinking alone or in combination may be mentioned.
  • the component (B) suppresses sedimentation of starch in the meat processing solution, from the viewpoint of enhancing the workability at the time of handling the meat processing solution, and from the viewpoint of improving the juicy texture of the processed meat product.
  • the crosslinked starch includes acetylated crosslinked starch.
  • the content of the component (B) in the meat processing liquid is to prevent the sedimentation of the starch in the meat processing liquid and to improve the workability at the time of handling the meat processing liquid.
  • the amount is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, and still more preferably 0.25% by mass or more.
  • the content of the component (B) in the solution for processing meat is preferably 6% by mass or less, more preferably 4% by mass or less, still more preferably 1% by mass It is below.
  • Component (C) is one or more selected from the group consisting of starch and dextrin other than component (B). And the dextrose equivalent of a component (C) is 0.8 or more and 10 or less in dry matter conversion.
  • the dextrose equivalent of the component (C) suppresses the sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid, and the viewpoint to improve the juicy texture of the meat processed food Therefore, it is 0.8 or more, preferably 0.9 or more in dry matter conversion. Further, the dextrose equivalent of the component (C) is 10 or less, preferably 8 or less, more preferably 6 or less, further preferably 5 or less in terms of dry matter from the viewpoint of improving the production yield of processed meat products.
  • the content of the component (C) in the meat processing liquid is to prevent the sedimentation of the starch in the meat processing liquid and to improve the workability at the time of handling the meat processing liquid.
  • the amount is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, and still more preferably 0.25% by mass or more.
  • the components in the liquid for processing meat ( The content of C) is preferably 6% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, and still more preferably 2% by mass or less.
  • the ratio of the content of the component (B) to the content of the component (A) in the liquid for meat processing is the mass ratio of starch in the liquid for meat processing From the viewpoint of suppressing sedimentation and enhancing workability at the time of handling the meat processing liquid, it is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.02 or more, and still more preferably It is 0.03 or more.
  • the mass ratio ((B) / (A)) is preferably 7 or less, more preferably 5 or less, and still more preferably 3 or less from the viewpoint of suppressing stickiness of processed meat products.
  • the ratio of the content of the component (B) to the content of the component (C) in the liquid for meat processing is the mass ratio of starch in the liquid for meat processing It is preferably 0.05 or more, more preferably 0.1 or more, and still more preferably 0.2 or more, from the viewpoint of suppressing sedimentation and enhancing the workability at the time of handling the meat processing liquid. Further, from the viewpoint of suppressing the stickiness of processed meat products, the above mass ratio ((B) / (C)) is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, and still more preferably It is 0.3 or less.
  • the total of the component (A), the component (B) and the component (C) in the meat processing solution is preferably 2 mass% with respect to the whole meat processing solution, from the viewpoint of improving the juicy texture of processed meat products. % Or more, more preferably 5% by mass or more, and still more preferably 8% by mass or more. Further, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid, the component (A), the component (B) and the component (C) in the meat processing liquid
  • the total of (a) is preferably 47% by mass or less, more preferably 30% by mass or less, still more preferably 24% by mass or less, and still more preferably 21% by mass or less, based on the whole meat processing liquid.
  • the meat processing liquid may contain components other than the components (A) to (C). Specifically, it is preferable that the meat processing solution further contains the following component (D).
  • the dextrose equivalent of the component (D) is preferably more than 10, more preferably 12 or more, in terms of dry matter, from the viewpoint of improving the juicy texture of processed meat products.
  • the dextrose equivalent of the component (D) is preferably 40 or less on a dry matter basis, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid. More preferably, it is 38 or less.
  • the content of the component (D) in the meat processing liquid is preferably 0.4% by mass or more with respect to the whole meat processing liquid, from the viewpoint of improving the juicy texture of the processed meat food, and more preferably Is at least 0.6% by mass, more preferably at least 0.8% by mass.
  • the content of the component (D) in the meat processing liquid is preferably 2 mass from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid. % Or less, more preferably 1.5% by mass or less, still more preferably 1.2% by mass or less.
  • the meat processing liquid may contain components other than the components (A) to (D).
  • the meat processing solution may contain water, and the water content may be, for example, the remainder excluding components other than water in the meat processing solution.
  • the content of water in the meat processing solution is, for example, 40% by mass or more, preferably 50% by mass, based on the whole meat processing solution, from the viewpoint of improving the juicy texture of the processed meat food. More preferably, it is 53% by mass or more.
  • the content of water in the meat processing solution is, for example, 98 mass% or less, preferably 95 mass% or less, more preferably 90 mass% or less.
  • the meat processing liquid may contain components other than the components described above, for example, seasonings such as sugar, vinegar, sake, salt, soy sauce, pepper, sodium glutamate etc .; emulsifiers; perfumes; enzyme preparations, alkaline preparations, It may also contain ingredients commonly used in food such as meat improvers such as phosphates and protein materials.
  • the meat processing solution contains the components (A) to (C)
  • the workability at the time of handling the meat processing solution is excellent. More specifically, since the meat processing solution in the present embodiment contains the components (A) to (C), it is possible to suppress the sedimentation of starch with the passage of time after preparation of the meat processing solution. For this reason, the liquid for meat processing of this embodiment is excellent in the handling property at the time of application to meat, and workability. Further, in the present embodiment, since the meat processing solution contains the components (A) to (C), the processed meat food can have a juicy texture.
  • the processed meat food is manufactured using the liquid for processing meat in the above-described embodiment.
  • meat that is a raw material of processed meat products: meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and chicks; reptiles such as crocodiles; Amphibians; meats of fish and shellfish such as fish and shrimp;
  • There is no restriction on the usable site but in beef, it is rose, rib loin, ribulose, sirloin, fin, lamb, etc., in pork loin, loin, fin, rose, thigh, thigh, etc.
  • meat which is a raw material of processed meat food is preferably bulk meat.
  • Meat processed foods according to the present embodiment include ham; grilled meat such as ham, grilled chicken, steak, grilled fish, grilled shrimp, etc .; Fried fish such as mackerel fry, cod and other white fish, fried fry like shrimp fry and the like; stewed curry and stew and the like;
  • the processed meat food is a fried (like) food, from the viewpoint of improving the juicy texture of the processed meat food.
  • the fry (like) food may be a fry food obtained through a frying (frying) step in oil, or a frying step is not performed, and it is manufactured by baking cooking or steam cooking with a small amount of oil. It may be a fry-like food (non-frying food) having a fry-like taste. In the present specification, fry food and fry-like food are collectively referred to as "fry (like) food".
  • the method for producing a processed meat product includes the step of applying a meat processing solution to meat.
  • the step of applying the meat processing solution to meat is preferably one or more selected from the group consisting of injection, tumbling, immersion, spraying and application from the viewpoint of enhancing the effect of the meat processing solution in processed meat products. Applying meat processing solution to meat according to the method of (1), more preferably injection or tumbling, and even more preferably tumbling under injection or reduced pressure conditions.
  • the addition amount of the meat processing liquid can be set according to the type, size, application method and the like of the meat used as the raw material, but from the viewpoint of enhancing the effect of the meat processing liquid in the meat processed food, 100 parts by mass of meat used as the meat raw material For example, it is 5 parts by mass or more, preferably 10 parts by mass or more.
  • the addition amount of the meat processing liquid is, for example, 150 parts by mass or less with respect to 100 parts by mass of meat used as a meat raw material Is 100 parts by mass or less.
  • the method for producing a processed meat food may further include the step of heating and cooking meat to obtain a processed meat food after the step of applying a solution for processing meat to the meat.
  • the cooking method in the cooking step is selected according to the type of processed meat food.
  • specific examples of cooking include heating in an edible oil at 140 ° C. to 220 ° C., heating in an oil pan or iron plate.
  • heat cooking may be performed by dry heat cooking, microwave heating cooking (microwave cooking), superheated steam cooking, or the like in an oven or the like.
  • the heat treatment process such as preliminary oil preparation, preservation process such as frozen storage, reoiling Or the like may be obtained through a reheating step such as
  • the processed meat food obtained in the present embodiment is a solution for processing meat that contains the components (A) to (C), the processed meat food can have a juicy texture.
  • Starch A-1 J-Oil Mills Waxy Corn Starch Y, manufactured by J-Oil Mills, Waxy Corn Starch (Cold water swelling degree 2.7, dextrose equivalent 0.2)
  • Starch A-2 J-Oil Mills Cornstarch Y, manufactured by J-Oil Mills, Cornstarch (Cold water swelling degree 2.6, dextrose equivalent 0.3)
  • Starch A-3 Tapioca starch (made by J-Oil Mills, Inc., cold water swelling degree 2.1, dextrose equivalent 0.2)
  • Starch A-4 Gelcor BP-200, manufactured by J-Oil Mills, Inc., potato starch (cold water swelling degree 2.2, dextrose equivalent 0.3)
  • Starch A-5 Mothyl B, manufactured by Joetsu Starch Co., Ltd., rice starch (cold water swelling degree 2.5, dextrose equivalent 0.5)
  • the paste solution is immediately spread thinly on a drum dryer according to a conventional method, heated at 150 ° C., dried, and then crushed with a grinder to obtain gelatinized corn starch (cold water swelling degree 10.0)
  • Starch B-3 Gelcoal GT- ⁇ , manufactured by J-Oil Mills, Inc., ⁇ -acetylated cross-linked tapioca starch (cold water swelling degree 14.0)
  • Starch B-4 Gelcor B- ⁇ , manufactured by J-Oil Mills Co., Ltd., pregelatinized crosslinked potato starch (cold water swelling degree 23.0) (Component (C))
  • Starch C-1 Gelcor AH-F, manufactured by J-Oil Mills, Inc.
  • Examples 1 to 23 Comparative Examples 1 to 3
  • the components shown in Tables 1 to 5 were mixed to obtain a meat processing solution of each example.
  • the sedimentation volume and the sedimentation were evaluated by the following method.
  • the fried meat was produced by the following method using the obtained liquid for meat processing as pickle liquid, and the juicyness was evaluated by the following method.
  • the evaluation results are shown in Tables 1 to 5.
  • the sedimentation volume was calculated by dividing the sedimentation volume obtained by the above-mentioned method by the total amount (g) of the components (A), (B), (C) and (D). The one having a sedimentation of 1.7 mL / g or more was regarded as pass. If the sedimentation value is greater than 1.7 mL / g, it is preferable because the starch does not precipitate in the pickle solution and it is easy to mix.
  • Juicy feeling was evaluated about the fried chicken obtained in each case. For the evaluation, four expert panelists rated 5 points that were very juicy, and those that did not feel juicy were rated 1 to 5 in 1 to 5 points, and scored 3.5 points or more. In addition, the stickiness of fried chicken obtained in each example was expressed by an average evaluation by a panel of four expert panelists. Evaluation criteria are shown below. ⁇ , ⁇ and ⁇ were accepted. :: do not feel at all tackiness :: hardly feel at tackiness :: feel some tackiness ⁇ : strongly feel at tackiness
  • Examples 1 to 4 including the components (A), (B) and (C) in the meat processing liquid as compared to Comparative Example 1 in which the component (B) is not contained in the meat processing liquid Then, the sedimentation was large and the workability was good.
  • the deep-fried chicken obtained by using Examples 1 to 4 as pickle liquid was excellent in juicy texture.
  • Example 3 and 4 which contains two types of components (C) about the fried food obtained by Examples 1-4 which contains an ingredient (A), (B), and (C) in pickle liquid The texture was more juicy than in Examples 1 and 2 which contained one C).
  • Example 7 As shown in Table 2, the fried chickens obtained in Examples 1 and 5 to 7 were added to Components (A) to (C) according to Example 1 including Components (A) to (C) in pickle liquid. Examples 5 to 7 including (D) were further excellent in juicy texture. However, Example 7 in which oligosaccharide D-3 was added as the component (D) felt a little watery compared to Example 1.
  • Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) were particularly high in sedimentation and good in workability.
  • the fried food obtained in each of Examples 8 to 12 in which the type of the component (A) was different was superior in juicy texture as compared with Comparative Example 2.
  • Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) were particularly excellent in the juicy texture.
  • Example 8 containing starch B-1 pregelatinized waxy corn starch
  • Example 8 containing starch B-1 pregelatinized waxy corn starch
  • Example 24 Each component shown in Table 6 was mixed to obtain a meat processing solution of each example.
  • the sedimentation volume and sedimentation of the obtained meat processing solution were measured by the method described above.
  • the pork cutlet was produced with the following method, using the obtained liquid for meat processing as pickle liquid.
  • the pork loin meat after tumbling was put in a case, frozen at -18 ° C overnight, and thawed again to 0 ° C, and then molded into a weight of 80 cm and a mass of 80 g with a ham slicer (manufactured by Hanaki Seisakusho Co., Ltd.). Flour, liquid egg and bread crumbs were applied to the thus molded meat and fried in vegetable oil at 170 ° C. for 6 minutes to prepare a pork cutlet.
  • Example 24 As shown in Table 6, compared with Comparative Example 4, sedimentation of starch in the meat processing liquid was suppressed in Example 24, and the workability in the application process to pork was excellent. Moreover, the pork cutlet obtained in Example 24 was excellent in juicy texture.

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  • Health & Medical Sciences (AREA)
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  • Marine Sciences & Fisheries (AREA)
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  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un fluide de traitement de la viande contenant un composant (A) : de l'amidon ayant un degré de gonflement à l'eau froide supérieur à 1 et inférieur à 8, un composant (B) : de l'amidon ayant un degré de gonflement à l'eau froide de 8 à 40 (inclus) et un composant (C) : un ou plusieurs éléments choisis dans le groupe constitué par des amidons autres que le composant (B) et la dextrine. L'équivalent dextrose du composant (A) est supérieur à 0 et inférieur à 0,8 en termes de matière sèche et l'équivalent dextrose du composant (C) est de 0,8 à 10 (inclus) en termes de matière sèche.
PCT/JP2018/027257 2017-09-28 2018-07-20 Fluide de traitement de la viande et procédé de fabrication de produit alimentaire carné traité Ceased WO2019064845A1 (fr)

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JP2019544327A JP7159179B2 (ja) 2017-09-28 2018-07-20 食肉加工用液および食肉加工食品の製造方法
CN201880062561.0A CN111148437A (zh) 2017-09-28 2018-07-20 肉食加工用液体和肉食加工食品的制造方法

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WO2018123257A1 (fr) * 2016-12-27 2018-07-05 株式会社Ｊ－オイルミルズ Fluide de traitement de viande et procédé de fabrication de produit aliemntaire carné traité

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JPWO2022004366A1 (fr) * 2020-06-30 2022-01-06
WO2022004366A1 (fr) * 2020-06-30 2022-01-06 株式会社Ｊ－オイルミルズ Composition de farine de pâte pour aliments non frits et composition de pâte

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