http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2008148816-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C2013-0046 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C13-0013 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 |
| filingDate | 2007-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2008148816-A |
| titleOfInvention | CASING CONFIGURING COLOR FORMED MEAT PRODUCTS AND METHOD FOR PRODUCING IT |
| abstract | 1. An artificial collagen shell for use in the manufacture of a shell-shaped meat product, comprising an aqueous solution added therein containing a reducing sugar and optionally a plasticizer, which imparts a golden brown color to said meat product by heat treatment of said shell-shaped meat product. ! 2. The artificial casing according to claim 1, which gives the specified meat product labels golden brown, partially covering the surface of the specified meat product by heat treatment of the specified molded meat product, which are optionally in the form of logos or imitate traces of grilling. ! 3. The artificial shell according to claim 1, characterized in that it contains a reducing sugar in a percentage of from 0.01 to 15 wt.%, Preferably from 3 to 10 wt.%, More preferably from 5 to 8 wt.% in terms of the total mass of the shell. ! 4. The artificial shell according to claim 1, characterized in that the reducing sugar is selected from glucose, dextrose, fructose, galactose, lactose, maltose, mannose, fucose, xylose, erythrose, threose, corn syrup, high fructose corn syrup, maple syrup, milk whey, honey, molasses, burnt sugar, starch during dextrinization and mixtures of the above. ! 5. An artificial shell according to any one of the preceding claims 1 to 4, characterized in that it further comprises at least one component selected from the group of flavoring additives, aromas, spices, dyes, pigments, preservatives, antioxidants, emulsifiers, agents facilitating the removal of the shell with |
| priorityDate | 2006-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.