Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1994-12-19
1996-01-30
Paden, Carolyn
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426641, 426611, 426652, A23L 1318
Patent
active
054879035
ABSTRACT:
A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R.sup.1 and R.sup.2 represents a saturated or unsaturated monocarboxylic acid residue having 2 to 24 carbon atoms while the other represents a dicarboxylic acid residue;
a meat piece which has been treated by this method, and a composition comprising the ester and a protease are disclosed. By treating a meat (for example, cattle meat, fowl meat) in accordance with the method of the present invention, a meat piece having a tender texture and a high juiciness can be obtained, in particular, in the case of a meat piece of a certain size or larger or minced meat.
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patent: 4710228 (1987-12-01), Seaborne et al.
Database WPI, Derwent Publications Ltd., AN 93 330553, JP-A-05 236 919, Sep. 17, 1993.
Database WPI, Derwent Publications Ltd., AN 84 261042, JP-A-59 160 523, Sep. 11, 1984.
Food Technology, vol. 21, Nov. 1967, Gerald T. Luce, "Acetylated Monoglycerides As Coatings For Selected Foods", pp. 48-49, 82 and 84.
Database WPI, Derwent Publications Ltd., AN 84-097624, JP-A-59 042 853, Mar. 9, 1984.
Miura Yasuhiro
Mori Hideki
Nakajima Kentaro
Ohno Yumiko
Sasaki Hirotaka
Kao Corporation
Paden Carolyn
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