http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013183697-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 2012-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97d151bd4c0bef4ebf7716b382cfcca9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84418a999ddd65aa51514854e5d42bd7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_517ead4bae6f6c2b150b6a3f5c2b5042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53b20cb08229e8be02cc2323b3bb1aaf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f73acab8125979756a252952b019f33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a1580a46edc23278f1acf1793a07d0a |
| publicationDate | 2013-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013183697-A |
| titleOfInvention | Texture improver for processed meat products |
| abstract | [PROBLEMS] A change in meat caused by heating brings out the deliciousness of the meat and gives it a delicious taste, while not only significantly deteriorating its appearance from the viewpoint of processing the meat, but also the meat quality is tightly tightened, and the succulent feeling of papasa is lost. It also causes problems such as a texture and a decrease in yield. The present invention, by adding to the garment of processed meat products, gives the crispness of the garment, gives the juiciness of the meat without using the pickle liquid, and improves the feeling of the remaining in the mouth, The object is to provide a processed meat product with reduced taste and a refreshing feeling. The object of the present invention is to solve the problem by incorporating into a mixed powder a texture improving agent for processed meat products containing a polyglycerol fatty acid ester having an HLB of 8. [Selection figure] None |
| priorityDate | 2012-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.