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    Meat modifier and food, meat or meat products processed with same
    2.
    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.

    4.
    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.

    7.
    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.

    LIQUID SEASONING
    9.
    发明公开
    LIQUID SEASONING 审中-公开
    FLÜSSIGWÜRZE

    公开(公告)号：EP1949798A4

    公开(公告)日：2012-12-26

    申请号：EP06823461

    申请日：2006-11-14

    Applicant: KAO CORP

    Inventor： KOIKE SHIN ,  OKISAKA KOICHI ,  KOHORI JUN ,  SEO YOKO ,  SHIRAHATA NOBORU ,  NAKAYAMA HIROYUKI ,  SUZUKI ATSUSHI ,  OCHIAI RYUJI

    IPC: A23L27/00 ,  A23L15/00 ,  A23L17/00 ,  A23L27/20 ,  A23L27/40 ,  A23L27/50

    CPC classification number: A23L17/00 ,  A23L27/40 ,  A23L27/50 ,  A23L27/60 ,  A23L33/105

    Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y / X + Y = 0.05 to 1 wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH 3 group bonded to benzene rings in a molecule of the flavonoid.

    Abstract translation: 本发明是含有下述（A），（B）和（C）的液体调味料：（A）0.4〜8质量％的钠（B）0.01〜4质量％的类黄酮（C） 10质量％的乙醇，其中类黄酮（B）满足式（1）和/或在分子中的A环或B环上具有一个或多个OH基团，并且在邻近的位置处没有OH基团 OH基（邻位）。 Y / X + Y = 0.05〜1其中，X和Y分别表示以下数字：X; 在一类分子中与苯环键合的OH基的数目为Y; 在类黄酮分子中与苯环键合的OCH 3基团的数目。

    STEAM WARMER
    10.
    发明公开
    STEAM WARMER 审中-公开
    DAMPFWÄRMER

    公开(公告)号：EP1695679A4

    公开(公告)日：2010-10-13

    申请号：EP04807156

    申请日：2004-12-16

    Applicant: KAO CORP

    Inventor： IGAKI MICHIHITO ,  OKISAKA KOICHI ,  SAKAMOTO ICHIRO

    IPC: A61F7/08 ,  A61F7/02 ,  A61F7/03 ,  F24V30/00

    CPC classification number: A61F7/034 ,  A61F2007/0023 ,  A61F2007/0024 ,  A61F2007/0062

    Abstract: A steam-generating warming article 1 which has a steam generating element 2 making use of chemical energy and is adapted to supply steam while in contact with a human body. The article 1, while in contact with the body, maintains the skin surface temperature at 38° to 49°C for 3 to 15 hours and cumulatively generates 0.5 to 12 mg/3 hr·cm 2 of steam. The steam-generating warming article 1 is used to improve the human body's physiology. The steam generating element 2 is preferably a heat generating sheet prepared by incorporating an aqueous electrolyte solution into a molded sheet containing an oxidizable metal, a reaction accelerator, and a fibrous material.

    Abstract translation: 一种产生蒸汽的加温物品1，其具有利用化学能量的蒸汽产生元件2，并且适于在与人体接触的同时供应蒸汽。 制品1在与身体接触的同时，将皮肤表面温度保持在38℃至49℃3至15小时，并累积产生0.5至12mg / 3hr·cm 2的蒸汽。 产生蒸气的升温物品1用于改善人体的生理。 蒸汽发生元件2优选是通过将含水电解质溶液掺入含有可氧化金属，反应促进剂和纤维材料的模制板中制备的发热片材。

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