http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09266769-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate | 1996-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_baf2d50bead5391dc28c8240021327c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91c936abdb8718489933e244d7100e20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85bec6793a6f75f650dd87c54f9fe133 |
| publicationDate | 1997-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H09266769-A |
| titleOfInvention | Processed meat products |
| abstract | (57) [Abstract] [Problem] Chewy texture, excellent juiciness, good mouthfeel such as mouthfeel, and high yield such that oil and water injected by freezing or heating do not flow out as drip. , Providing a method for producing processed meat products of excellent quality. SOLUTION: An emulsion composition containing a heat-coagulable protein such as soybean protein, oil and fat, and water is prepared, and the emulsion composition is added to meat such as chicken by dipping in a tumbler at a low temperature. A method for producing a processed meat product, which is demulsified by holding at. As the above-mentioned fats and oils, triglycerides having a polyunsaturated fatty acid bonded to the 2-position below 60 ° C. and a melting point of 19 ° C. or less are 60% or less, and SOS (saturated at the 1,3-position, Oils and fats containing 5% or more of 2-position oleyl glyceride, such as palm super olein, are preferable. From the viewpoint of permeation into meat, the emulsion is preferably an O / W type emulsion. |
| priorityDate | 1996-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.