http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200123061-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-046 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2020-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e016044074650b366afb4ee156e5edd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6353d789ce1dd74d55e8c22573b9176b |
| publicationDate | 2020-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200123061-A |
| titleOfInvention | A water holding capacity enhancer of meat comprising allulose and use thereof |
| abstract | The present application is a composition for manufacturing a water holding capacity enhancer of processed meat products including salt and allulose; An agent for improving the water holding capacity of processed meat products and processed meat products comprising the composition; A method for preparing the composition; It relates to a method of manufacturing a processed meat product using the composition, a method of reducing the phosphate content of the processed meat product, and a method of increasing moisture retention, By replacing the phosphate contained in the composition for manufacturing the water-holding ability enhancer of processed meat products with allulose, which is a sweet material derived from nature, the moisture escape of the processed meat product is reduced and the shrinkage rate of meat is reduced when refrigerated storage, frozen storage, heated cooking or refrigerated storage after heating. , It can keep the moisture of processed meat products for a long time, and provide processed meat products with improved texture and flavor. |
| priorityDate | 2017-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.