http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2010098057-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2010-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2010098057-A1 |
| titleOfInvention | Manufacturing method for fish paste products |
| abstract | In the present invention, the percentage of fish species in the surimi is 0-50% by weight, and the total amount of one or more fishes selected from sardines, hockey, and oysters is 50-100% by mass. % Surimi, and whole fat soy flour as a raw material, and the content of the full fat soy flour with respect to 1000 parts by weight of the surimi is 3.5 to 20 parts by weight, a method for producing the same, and the whole fat The present invention relates to a preparation for a fish paste product containing soybean powder, starch, calcium salt, a fish paste product using the preparation for a fish paste product, and a method for producing the same. According to the present invention, it is possible to improve the gel-forming ability of a fish-kneaded product using fish raw materials with low gel-forming ability such as sardines, hockey, and oysters, and to produce a fish-kneaded product having a strong jelly strength and a good texture. Can do. Moreover, the return which arises in the return temperature range at the time of manufacture of fish paste product can be suppressed, and the fall of the physical property of the product obtained can be suppressed. |
| priorityDate | 2009-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 85.