http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102346531-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-03 |
| filingDate | 2015-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102346531-B1 |
| titleOfInvention | Prediction method of meat emulsion composition using emulsion mapping of processing properties and meat emulsion predicted therefrom |
| abstract | The present invention relates to a method for predicting the composition of a meat emulsion using an emulsification map, and to a meat emulsion prepared accordingly. (A) At least one meat raw material selected from the group consisting of red meat and white meat, and selecting one or more fat raw materials selected from the group; (B) emulsifying by varying the composition ratio of the meat raw material and the fat raw material; (C) analyzing two or more indices selected from the group consisting of emulsion stability, heating yield, hardness, protein solubility, viscosity, and overall preference of the first meat emulsion; (D) setting a reference point for each indicator; (E) creating an oil painting map from the reference point; and (F) selecting the composition of the meat raw material and fat raw material of the second meat emulsion using the emulsification map; can be developed |
| priorityDate | 2015-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.