Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products
AssigneesKabushiki Kaisha Hayashibara Seibutsu Kagaku Kenyuojo, Aoba Kasei Kabushiki Kaisha
InventorsTeruo Kowata, Mitsutake Sato, Takeo Shimomura, Masami Yamashita
Life of this patent
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Abstract
Disclosed is an inhibitory agent for kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using a phosphate.
Claims30
An alkaline food-product composition for inhibiting the protein denaturation, inhibiting the drip or sponge formation, or enhancing the stability formation of a kneaded meat selected from the group consisting of a fish meat, poultry meat, or other animal meat, said composition consisting essentially of:
- (a) one or more members selected from the group consisting of sorbitol, trehalose, and another saccharide containing sorbitol and/or trehalose;
- and
- (b) a pH-controlling agent consisting essentially of an alkaline compound for adjusting the pH of said fish meat, poultry meat, or other animal meat to an alkaline pH by mixing said composition with said kneaded meat.
An alkaline food product composition for inhibiting the protein denaturation, inhibiting the drip or sponge formation, or enhancing the stability formation of a kneaded meat selected from the group consisting of a fish meat, poultry meat, or other animal meat, said composition consisting essentially of:
- (a) one or more members selected from the group consisting of sorbitol, trehalose, and another saccharide containing sorbitol and/or trehalose;
- (b) a pH-controlling agent consisting essentially of an alkaline compound for adjusting the pH of said fish meat, poultry meat, or other animal meat to an alkaline pH by mixing said composition with said kneaded meat;
- and
- (c) an emulsifier.
An alkaline food product composition for inhibiting the protein denaturation, inhibiting the drip or sponge formation, or enhancing the stability formation of a kneaded meat selected from the group consisting of a fish meat, poultry meat, or other animal meat, said composition consisting essentially of:
- (a) one or more members selected from the group consisting of sorbitol, trehalose, and another saccharide containing sorbitol and/or trehalose;
- (b) a pH-controlling agent consisting essentially of an alkaline compound for adjusting the pH of said fish meat, poultry meat, or other animal meat to an alkaline pH by mixing said composition with said kneaded meat;
- and
- (c) a glycoside sweetener.
An alkaline food product composition for inhibiting the protein denaturation, inhibiting the drip or sponge formation, or enhancing the stability formation of a kneaded meat selected from the group consisting of a fish meat, poultry meat, or other animal meat, said composition consisting essentially of:
- (a) one or more members selected from the group consisting of sorbitol, trehalose, and another saccharide containing sorbitol and/or trehalose;
- (b) a pH-controlling agent consisting essentially of an alkaline compound for adjusting the pH of said fish meat, poultry meat, or other animal meat to an alkaline pH by mixing said composition with said kneaded meat;
- (c) an emulsifier;
- and
- (d) a glycoside sweetener.
Dependencies are inferred from the claim text.