HEAT COOKING METHOD OF MEAT AND SEASONING FOR HEAT COOKING OF MEAT

• Main Author: AIZAWA OSAMU
• Format: Patent
• Language: English; Japanese
• Published: 08.02.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To effectively add a brown like color tone and finalize soft texture after burning without using a pigment component which is heat cooked.SOLUTION: A mixture of saccharides, saccharide heated processing article (or a Maillard reaction product), protein, amino acid and starch is heat treated after being applied to meat. The mixed product contains the protein of 0.33 to 1.00 pts.wt., the starch of 0.33 to 3.00 pts.wt., the amino acid of 0.15 to 0.83 pts.wt., the saccharides of 0.15 to 0.63 pts.wt. and the saccharide heated processing article of 0.03 to 0.49 pts.wt. based on 100 pts.wt. of the meat.SELECTED DRAWING: Figure 3 【課題】加熱調理する色素成分を用いることなく、褐色様の色調を効果的に付与し、かつ、焼き後の食感を柔らかく仕上げる。【解決手段】糖類と、糖加熱加工品（又はメイラード反応生成物）と、タンパク質と、アミノ酸と、デンプンを混合したものを食肉に塗した後に、加熱調理する。前記混合したものは、前記食肉１００重量部に対し、前記タンパク質を０．３３〜１．００重量部、前記デンプンを０．３３〜３．００重量部、前記アミノ酸を０．１５〜０．８３重量部、前記糖類を０．１５〜０．６３重量部、前記糖加熱加工品を０．０３〜０．４９重量部含むものである。【選択図】 図３