Features of Hyokanko

Food-ripening

“Hyokan ripening" that enables to mature without losing freshness"

After the death of meat and fish, inosinic acid, one of the umami ingredients, increases gradually. Therefore, the taste is stronger and more delicious after a while than right after death. In particular, meat is not suitable for eating immediately after death, so you can only eat it after storing it for a certain period and changing the quality of the meat. This is a normal process called off-rigor, and in this process, protein is decomposed and amino acids are produced, and umami improves.

Changes in component values after Hyokan ripening

Changes in Amino Acids in Hyokan ripening Beef

“Hyokan ripening" that enables to mature without losing freshness"

The changes in amino acids after a week of storage in Hyokanko were investigated.
[Hyokan] Standard type

[set-up] Temperature:-2℃  Voltage: 3,500 v

*Unit based on the results of analysis by the Environmental Analysis Center Co., Ltd.: μg/100 hinhydrin color development.

Beef loin

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Beef fillet

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Changes in Amino Acids of Hyokan Ripening Strawberries

“Hyokan ripening" that enables to mature without losing freshness

The samples are stored at 2 ° C in Hyokanko, and changes in amino acids after 1 week are examined. 

[test environment] Temperature: 2 ° C Voltage: 3,500 v

*Unit based on the results of analysis by the Environmental Analysis Center Co., Ltd.: μg/100 hinhydrin color development method

Strawberry

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