http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019088710-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-046 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2018-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6353d789ce1dd74d55e8c22573b9176b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e016044074650b366afb4ee156e5edd6 |
| publicationDate | 2019-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019088710-A3 |
| titleOfInvention | Composition for manufacturing water-holding capacity enhancer for processed meat product, containing allulose, and use thereof |
| abstract | The present application relates to: a composition for manufacturing a water-holding capacity enhancer for a processed meat product, the composition containing salt and allulose; a water-holding capacity enhancer for a processed meat product and a processed meat product comprising the composition; a method for manufacturing the composition; a method for manufacturing the processed meat product using the composition; a method for reducing the phosphate content of the processed meat product; and a method for increasing the water-holding capacity of the processed meat product. Phosphate included in the composition for manufacturing the water-holding capacity enhancer for the processed meat product is replaced with allulose, which is a natural sweetening material, and thus a processed meat product may be manufactured which has reduced moisture loss when refrigerated, frozen, heated and cooked or refrigerated after being heated and cooked, and which has reduced meat shrinkage, thereby enabling the moisture thereof to be retained for a long period and having an 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: 25.