Method for manufacturing processed meat food, quality modifier for processed meat food, and processed meat food
AssigneeAjinomoto Co., Inc.
InventorsTakuya Ohira, Hiroyuki Nakagoshi, Fumiyuki Hirose, Hiroshi Takayanagi
Life of this patent
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Abstract
Adding (a) transglutaminase, and a gluconic acid salt or lipase to a processed meat food product, or (b) transglutaminase, a gluconic acid salt, and lipase to a processed meat food product with a sodium chloride content of 0.1 wt % to 1 wt % or a processed meat food product with a binding agent content of not more than 0.2 wt % affords a processed meat food product with a reduced sodium chloride content or a reduced binding agent content, with a good elastic texture.
Claims8
A method for producing a processed meat food product, comprising adding:
- transglutaminase, a gluconic acid salt, and lipase to a processed meat food product,
- wherein
- the processed meat food product is a meat processed paste product or a fish meat processed paste product,
- a content of sodium chloride of the processed meat food product is 0.1 wt % to 1 wt %, an amount of transglutaminase to be added is 0.01 U to 0.5 U per 1 g of the processed meat food product,
- an amount of the gluconic acid salt to be added is 0.4 g to 1.3 g in an amount converted to gluconic acid in a free form, per 100 g of the processed meat food product, and
- an amount of lipase to be added per 1 U of transglutaminase activity is an amount that achieves a lipase activity of 30 U to 30,000 U.
A method for producing a processed meat food product, comprising adding:
- transglutaminase, a gluconic acid salt, and lipase to a processed meat food product,
- wherein
- the processed meat food product is a meat processed paste product or a fish meat processed paste product,
- a content of a binding agent of the processed meat food product is not more than 0.2 wt %,
- the binding agent is at least one selected from the group consisting of phosphoric acid salt and polyphosphoric acid salt,
- an amount of transglutaminase to be added is 0.01 U to 0.5 U per 1 g of the processed meat food product, an amount of the gluconic acid salt to be added is 0.4 g to 1.3 g in an amount converted to gluconic acid in a free form, per 100 g of the processed meat food product, and an amount of lipase to be added per 1 U of transglutaminase activity is an amount that achieves a lipase activity of 30 U to 30,000 U.
A method for producing a processed meat food product, comprising adding:
- transglutaminase, lipase, and at least one selected from the group consisting of a gluconic acid salt and alkaline earth metal chloride to a processed meat food product,
- wherein
- the processed meat food product is a meat processed paste product or a fish meat processed paste product,
- a content of sodium chloride of the processed meat food product is 0.1 wt % to 1 wt %,
- an amount of transglutaminase to be added is 0.01 U to 0.5 U per 1 g of the processed meat food product,
- an amount of the at least one selected from the group consisting of gluconic acid salt and alkaline earth metal chloride to be added is 0.05 g to 0.2 g per 1 U of transglutaminase activity (the amount of gluconic acid salt to be added is an amount converted to gluconic acid in a free form), and
- an amount of lipase to be added per 1 U of transglutaminase activity is an amount that achieves a lipase activity of 30 U to 30,000 U.
Dependencies are inferred from the claim text.