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.

公开(公告)号：DK1930419T3

公开(公告)日：2010-12-20

申请号：DK06810966

申请日：2006-09-25

Applicant: KAO CORP

Inventor： SATO HITOSHI ,  SHOGA YUTAKA ,  KOYAMA SHINGO ,  SHIRAKURA IYORI

IPC: C12N9/00

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.

公开(公告)号：DE602006018034D1

公开(公告)日：2010-12-16

申请号：DE602006018034

申请日：2006-09-25

Applicant: KAO CORP

Inventor： SATO HITOSHI ,  SHOGA YUTAKA ,  KOYAMA SHINGO ,  SHIRAKURA IYORI

IPC: C12N9/00

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.

公开(公告)号：EP1930419A4

公开(公告)日：2009-03-25

申请号：EP06810966

申请日：2006-09-25

Applicant: KAO CORP

Inventor： SATO HITOSHI ,  SHOGA YUTAKA ,  KOYAMA SHINGO ,  SHIRAKURA IYORI

IPC: C12N9/00

CPC classification number: C12N9/00 ,  C07K1/34 ,  C12N1/02

Abstract: A method for collecting an enzyme from an enzyme-containing solution having a cell density of 1% (v/v) or less and an enzyme concentration of 1% (w/v) or more in terms of the amount of a protein by microfiltration, wherein a cationic surfactant is added to the enzyme-containing solution in an amount of 0.01 to 1% (w/v) and the mixture is then subjected to microfiltration.