MEAT TEXTURE IMPROVER

• Main Authors: YASUDA KENICHI, YANADA KENICHI, YAMAUCHI YUKI
• Format: Patent
• Language: English; Japanese
• Published: 21.09.2022
• 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

To provide a meat texture improver which can obtain meat processed food which is tender and has juicy feeling even when processing such as heating cooking is applied to meat such as livestock meat and fish meat.SOLUTION: A meat texture improver containing a pentacyclic triterpene is used to treat meat such as livestock meat and fish meat.SELECTED DRAWING: Figure 1 【課題】本発明は、畜肉、魚肉等の食肉類に加熱調理等の加工を施しても、柔らかくてジューシー感のある食肉加工食品を得ることができる肉質改良剤を提供することを課題とする。【解決手段】五環性トリテルペンを含有する、肉質改良剤により畜肉、魚肉等の食肉類を処理することで上記課題を解決する。【選択図】図１