http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160146186-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| 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/G01N33-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-12 |
| filingDate | 2015-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b69f4cc1381a36954f900bd27f904425 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_733e2dd69f9305adf1e913c29090a8ef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d700492efb6d46739ea1864d636a1aa2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_030e477050299c03b83422013df4f89d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_634fd033a220937a946bf2d7f1cdd8c3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15e50226d655a80ebf5b6684c7bf5c8f |
| publicationDate | 2016-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160146186-A |
| 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 meat emulsions using an emulsified map and to a meat emulsion produced thereby. (A) One or more meat materials selected from the group consisting of red meat and white meat, and animal fat and vegetable fat Selecting at least one fat source selected from the group consisting of: (B) emulsifying the raw materials and the fat ingredients at different composition ratios; (C) analyzing at least two indicators selected from the group consisting of emulsion stability, heating yield, hardness, protein solubility, viscosity and overall acceptability of the first meat emulsion; (D) setting a reference point of each indicator; (E) creating a oil painting map from a reference point; And (F) selecting a raw material and a fat ingredient composition of the second meat emulsion by using an emulsification map. Thus, it is possible to manufacture an emulsified meat product suitable for consumers' taste through the oil painting 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: 29.