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    1.
    发明专利
    未知

    公开(公告)号：DE69505927D1

    公开(公告)日：1998-12-17

    申请号：DE69505927

    申请日：1995-08-16

    Applicant: KAO CORP

    Inventor： OKISAKA KOICHI ,  TOI MANABU ,  SAKURAI YOKO ,  SHOGA YUTAKA ,  TAKIGAWA HIROFUMI

    IPC: A23L13/70 ,  A23D9/007 ,  A23L13/00 ,  C12N9/54 ,  A23L1/318 ,  A23L1/035 ,  A23L1/03 ,  A23L1/058 ,  C12R1/125 ,  C12R1/07

    Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef to a proper tenderness and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20 DEG C with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.

    2.
    发明专利
    未知

    公开(公告)号：DE69505927T2

    公开(公告)日：1999-04-08

    申请号：DE69505927

    申请日：1995-08-16

    Applicant: KAO CORP

    Inventor： OKISAKA KOICHI ,  TOI MANABU ,  SAKURAI YOKO ,  SHOGA YUTAKA ,  TAKIGAWA HIROFUMI

    IPC: A23L13/70 ,  A23D9/007 ,  A23L13/00 ,  C12N9/54 ,  A23L1/318 ,  A23L1/035 ,  A23L1/03 ,  A23L1/058 ,  C12R1/125 ,  C12R1/07

    Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef to a proper tenderness and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20 DEG C with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.

    Meat modifier and food, meat or meat products processed with same
    3.
    发明专利
    Meat modifier and food, meat or meat products processed with same 未知

    公开(公告)号：AU3010595A

    公开(公告)日：1996-02-29

    申请号：AU3010595

    申请日：1995-08-17

    Applicant: KAO CORP

    Inventor： OKISAKA KOICHI ,  TOI MANABU ,  SAKURAI YOKO ,  SHOGA YUTAKA ,  TAKIGAWA HIROFUMI

    IPC: A23L13/70 ,  A23D9/007 ,  A23L13/00 ,  C12N9/54 ,  A23L1/318 ,  A23L1/314 ,  C12N9/56

    Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef to a proper tenderness and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20 DEG C with said metalloprotease kept in contact therewith in a proportion of 300 units per 10 g in enzyme equivalence.

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