JP2016506721A - セルロースエーテルおよび天然ガムを含むソーセージ添加剤 - Google Patents
セルロースエーテルおよび天然ガムを含むソーセージ添加剤 Download PDFInfo
- Publication number
- JP2016506721A JP2016506721A JP2015554008A JP2015554008A JP2016506721A JP 2016506721 A JP2016506721 A JP 2016506721A JP 2015554008 A JP2015554008 A JP 2015554008A JP 2015554008 A JP2015554008 A JP 2015554008A JP 2016506721 A JP2016506721 A JP 2016506721A
- Authority
- JP
- Japan
- Prior art keywords
- edible
- carrageenan
- sausage
- cellulose ether
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 65
- 229920003086 cellulose ether Polymers 0.000 title claims abstract description 30
- 229920001206 natural gum Polymers 0.000 title claims abstract description 17
- 239000000654 additive Substances 0.000 title description 9
- 239000000203 mixture Substances 0.000 claims abstract description 60
- 150000004676 glycans Chemical class 0.000 claims abstract description 40
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 40
- 239000005017 polysaccharide Substances 0.000 claims abstract description 40
- 229920001525 carrageenan Polymers 0.000 claims abstract description 38
- 239000000679 carrageenan Substances 0.000 claims abstract description 37
- 229940113118 carrageenan Drugs 0.000 claims abstract description 37
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 35
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 34
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims description 28
- 229920002752 Konjac Polymers 0.000 claims description 18
- 239000000252 konjac Substances 0.000 claims description 18
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 229920000161 Locust bean gum Polymers 0.000 claims description 13
- 235000010420 locust bean gum Nutrition 0.000 claims description 13
- 239000000711 locust bean gum Substances 0.000 claims description 13
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 12
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 9
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 9
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 9
- 235000019823 konjac gum Nutrition 0.000 claims description 9
- 239000011230 binding agent Substances 0.000 claims description 8
- 229920000609 methyl cellulose Polymers 0.000 claims description 8
- 235000010981 methylcellulose Nutrition 0.000 claims description 8
- 239000001923 methylcellulose Substances 0.000 claims description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims description 5
- 229920000926 Galactomannan Polymers 0.000 claims description 5
- 239000000213 tara gum Substances 0.000 claims description 4
- 235000010491 tara gum Nutrition 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 3
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 125000000311 mannosyl group Chemical group C1([C@@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 3
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 abstract description 8
- 239000000047 product Substances 0.000 description 24
- 235000018102 proteins Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- 229920003091 Methocel™ Polymers 0.000 description 10
- 244000247812 Amorphophallus rivieri Species 0.000 description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 9
- 235000010485 konjac Nutrition 0.000 description 9
- 239000008186 active pharmaceutical agent Substances 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 7
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 230000006835 compression Effects 0.000 description 6
- 238000007906 compression Methods 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- -1 fatty acid esters Chemical class 0.000 description 6
- 229930182830 galactose Natural products 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 6
- 241000272525 Anas platyrhynchos Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 238000000746 purification Methods 0.000 description 5
- 229940071440 soy protein isolate Drugs 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 102000003505 Myosin Human genes 0.000 description 4
- 108060008487 Myosin Proteins 0.000 description 4
- 206010034203 Pectus Carinatum Diseases 0.000 description 4
- 108060008539 Transglutaminase Proteins 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000006467 substitution reaction Methods 0.000 description 4
- 102000003601 transglutaminase Human genes 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920013820 alkyl cellulose Polymers 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000020993 ground meat Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920001938 Vegetable gum Polymers 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000007863 gel particle Substances 0.000 description 2
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 2
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- IBZYPBGPOGJMBF-UHFFFAOYSA-N 3,6 anhydrogalactose Chemical group CCC=CCC1C(CC(=O)NC(C(C)CC)C(O)=O)CCC1=O IBZYPBGPOGJMBF-UHFFFAOYSA-N 0.000 description 1
- WZYRMLAWNVOIEX-BGPJRJDNSA-N 3,6-anhydro-D-galactose Chemical group O=C[C@H](O)[C@H]1OC[C@@H](O)[C@@H]1O WZYRMLAWNVOIEX-BGPJRJDNSA-N 0.000 description 1
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 1
- DCQFFOLNJVGHLW-UHFFFAOYSA-N 4'-Me ether-Punctatin+ Chemical group O1C(O)C(O)C2OCC1C2O DCQFFOLNJVGHLW-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 125000003423 D-mannosyl group Chemical group C1([C@@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920000896 Ethulose Polymers 0.000 description 1
- 239000001859 Ethyl hydroxyethyl cellulose Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920001479 Hydroxyethyl methyl cellulose Polymers 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000578500 Ninox novaeseelandiae Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- GZCGUPFRVQAUEE-KCDKBNATSA-N aldehydo-D-galactose Chemical group OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-KCDKBNATSA-N 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical group OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- WZYRMLAWNVOIEX-UHFFFAOYSA-N cinnamtannin B-2 Chemical group O=CC(O)C1OCC(O)C1O WZYRMLAWNVOIEX-UHFFFAOYSA-N 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000009918 complex formation Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-DYCDLGHISA-N deuterium hydrogen oxide Chemical compound [2H]O XLYOFNOQVPJJNP-DYCDLGHISA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019326 ethyl hydroxyethyl cellulose Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 1
- 229910000043 hydrogen iodide Inorganic materials 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 150000003214 pyranose derivatives Chemical class 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
Abstract
Description
(a)マンノース反復単位を含有する多糖親水コロイド(a1)を含む天然ガムと、
(b)カラギーナンと、
(c)セルロースエーテルと、任意選択的に
(d)水と、からなる食用組成物であって、
カラギーナン(b)対多糖親水コロイド(a1)の重量比は0.4:1〜1.4:1の範囲であり、セルロースエーテル(c)対多糖親水コロイド(a1)の重量比は少なくとも0.02:1である、食用組成物によって解決される。
表1は、本発明の中級〜上級ソーセージの配合を示し、表2は、比較用の中級〜上級ソーセージの配合を示す。
表3は、本発明の低級ソーセージの配合を示し、表4は、比較用の低級ソーセージの配合を示す。
全ての食肉(豚肉赤身または鶏胸肉)および脂肪(網脂およびカモの皮)を使用前に4℃で一晩保存し、次いで、肉挽き器で別々に挽いた。全ての食肉(豚肉赤身または鶏胸肉)、脂肪(網脂およびカモの皮)、および氷水の1/4を切断混合機に加え、約30秒間切断および混合した。NaCl、リン酸塩、および氷水の1/4を切断混合機に加え、約30秒間切断および混合した。全てのガム(コンニャク、カラギーナン、ローカストビーンガム、セルロースエーテル、大豆タンパク質分離物、市販のソーセージ用ガム)および氷水の1/4を切断混合機に加え、約60秒間切断および混合した。全ての調味料(砂糖、五香粉、グルタミン酸モノナトリウム)を切断混合機に加え、約30秒間切断および混合した。全てのデンプン(コーンスターチ、ジャガイモデンプン、小麦デンプン、および改質されたデンプン)および氷水の最後の1/4を切断混合機に加え、約60秒間切断および混合した。均質な食肉エマルジョンが形成されるまで約3.5分間切断および混合を続けた。食肉エマルジョンを特殊な容器に移し、真空ミキサーで脱気した。真空混合を約30秒間続けた。脱気した食肉エマルジョンをプラスチックケーシングまたはコラーゲンケーシングに充填した。82℃の水浴中、約1時間ソーセージを加熱した。その後、ソーセージを水浴から取り出し、ケーシングをはさみで切断し、ソーセージの性能について検査した。
テクスチャープロファイル分析(TPA)
テクスチャープロファイル分析は、Stable Micro Systems、United Kingdomによって製造されたTA.XT.Plus−Texture Analyzerを用いて実行した。剥皮したソーセージを各3cmの長さの輪切りにした。試験モードは、2つの圧縮モードであった(「2バイト試験」)。試験設定は以下の通りであった:
試験前速度:1.0mm/秒
試験速度:5.0mm/秒
試験後速度:5.0mm/秒
標的モード:ひずみ
ひずみ:40%
トリガー力:5.0g
時間:5秒
プローブ:P/36R
ソーセージの感覚的および視覚的特徴の評価は、26〜40歳の年齢域の8人の審査員団によって実行された。審査員に8つのサンプルを提示し、各サンプルを味見する前にそれらを水ですすぐよう要求した。あらゆる風味のキャリーオーバー効果を避けるために、サンプルの提示順序を無作為化した。評価者に、以下の記述子を用いてソーセージを評価するように要求した:硬さ、弾力性、付着性、咀嚼性、および断面の外観。以下の評点を用いて快・不快度の5点評価を使用した:
5=極端に快
4=やや快
3=どちらでもない
2=やや不快
1=極端に不快
中級〜上級ソーセージ
CE M8およびCE M9のソーセージケーシングを高温(約82℃)ではさみを用いて切断した時に、ソーセージに亀裂が入り、またテクスチャーが粗かった(スポンジ様)。残りのサンプルには亀裂は入らなかった。さらに、IE M1、IE M2、IE M3、IE M4、IE M5、IE M6、およびIE M7のテクスチャーは、CE M10およびCE M11のものより滑らかで張りがあった。
ケーシングに充填する前に食肉エマルジョンを検査することで、本発明の実施例の食肉エマルジョンの表面が、比較例のものより滑らかで明るい色であることが分かった。また、CE L12およびCE L13において、望ましくない遊離油滴が明瞭に視認された。それは、比較例の食肉エマルジョンがはるかにより不安定であり、潜在的にソーセージの性能を悪化させ、消費者への訴求力の低下を引き起こし得ることを意味する。
以上の結果から、ソーセージ添加剤としての本発明の食用組成物の使用が、ソーセージのテクスチャー品質および官能的(感覚的)品質/ソーセージの外観を有意に改善することは明らかである。本発明は、ソーセージにバランスの取れたテクスチャーおよび感覚的品質を付与する。さらに、これは製造コストを増加させることなく達成されることが判明した。
Claims (15)
- (a)マンノース反復単位を含有する多糖親水コロイド(a1)を含む天然ガムと、
(b)カラギーナンと、
(c)セルロースエーテルと、任意選択的に
(d)水と、からなる食用組成物であって、
カラギーナン(b)対多糖親水コロイド(a1)の重量比は0.4:1〜1.4:1の範囲であり、セルロースエーテル(c)対多糖親水コロイド(a1)の重量比は少なくとも0.02:1である、食用組成物。 - セルロースエーテル(c)対多糖親水コロイド(a1)の前記重量比は0.02:1〜18:1の範囲である、請求項1に記載の食用組成物。
- カラギーナン(b)対多糖親水コロイド(a1)の前記重量比は、0.6:1〜1.2:1、好ましくは0.7:1〜1.1:1の範囲であり、セルロースエーテル(c)対多糖親水コロイド(a1)の前記重量比は、0.1:1〜15:1、好ましくは0.3:1〜2:1、より好ましくは0.6:1〜1.1:1の範囲である、請求項2に記載の食用組成物。
- 前記多糖親水コロイド(a1)は、グルコマンナン、ガラクトマンナン、およびそれらの組み合わせを含む、請求項1〜3のいずれか1項に記載の食用組成物。
- 前記天然ガム(a)は、コンニャクガム、コロハガム、グアーガム、タラガム、ローカストビーンガム、またはそれらの組み合わせを含む、請求項4に記載の食用組成物。
- 前記カラギーナン(b)は、κ−カラギーナン、ι−カラギーナン、λ−カラギーナン、またはそれらの組み合わせを含む、請求項1〜5のいずれか1項に記載の食用組成物。
- 前記セルロースエーテル(c)は、ヒドロキシプロピルメチルセルロース、メチルセルロース、またはそれらの組み合わせを含む、請求項1〜6のいずれか1項に記載の食用組成物。
- 請求項1〜7のいずれか1項に記載の1〜99重量%の前記食用組成物と、1〜99重量%のタンパク質とを含む、食用結合剤混合物。
- 0.05重量%〜100重量%未満の請求項1〜7のいずれか1項に記載の食用組成物を含む食用製品であって、前記食用製品中のカラギーナン(b)対多糖親水コロイド(a1)の前記重量比は0.4:1〜1.4:1の範囲であり、前記食用製品中のセルロースエーテル(c)対多糖親水コロイド(a1)の前記重量比は少なくとも0.02:1である、食用製品。
- 挽肉をさらに含む、請求項9に記載の食用製品。
- 0.1〜4重量%の請求項1〜7のいずれか1項に記載の食用組成物と、8〜70重量%の挽肉と、を含む、請求項10に記載の食用製品。
- ソーセージである、請求項10または11のいずれか1項に記載の食用製品。
- 食用製品、好ましくは挽肉を含む食用製品における、請求項1〜7のいずれかに記載の食用組成物の使用。
- 挽肉を含む食用製品における結合剤としての、請求項1〜7のいずれかに記載の食用組成物の使用。
- 前記食用製品はソーセージである、請求項13または14のいずれか1項に記載の使用。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/CN2013/071163 WO2014117349A1 (en) | 2013-01-30 | 2013-01-30 | Sausage additive comprising cellulose ether and natural gums |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2016506721A true JP2016506721A (ja) | 2016-03-07 |
JP6170180B2 JP6170180B2 (ja) | 2017-07-26 |
Family
ID=51261404
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2015554008A Active JP6170180B2 (ja) | 2013-01-30 | 2013-01-30 | セルロースエーテルおよび天然ガムを含むソーセージ添加剤 |
Country Status (7)
Country | Link |
---|---|
US (1) | US11918015B2 (ja) |
EP (1) | EP2951236B1 (ja) |
JP (1) | JP6170180B2 (ja) |
KR (1) | KR20150110810A (ja) |
CN (1) | CN105073870B (ja) |
BR (1) | BR112015011076B1 (ja) |
WO (1) | WO2014117349A1 (ja) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018007637A (ja) * | 2016-07-15 | 2018-01-18 | 味の素株式会社 | 挽肉加工食品の製造方法 |
JP2019513017A (ja) * | 2016-03-30 | 2019-05-23 | ダウ グローバル テクノロジーズ エルエルシー | セルロースエーテル及び繊維含有ペクチン生成物を含む食肉加工製品 |
JP2020163134A (ja) * | 2019-03-29 | 2020-10-08 | 伊那食品工業株式会社 | 可食性飲食用具 |
JP2022528523A (ja) * | 2019-04-30 | 2022-06-14 | ビスコファン,エセ.アー | 食用食品ケーシング用フィルム |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013013401A1 (en) * | 2011-07-27 | 2013-01-31 | Dow Global Technologies Llc | Edible composition comprising cellulose ether and its use as fat substitute in dairy products |
DE102015003740A1 (de) * | 2015-03-23 | 2016-09-29 | Print2Taste Gmbh | Lebensmittelzusammensetzung |
ES2796095T3 (es) | 2016-05-03 | 2020-11-25 | Dow Global Technologies Llc | Productos alimenticios que comprenden metilcelulosa |
GB201910913D0 (en) * | 2019-07-31 | 2019-09-11 | Lo Dough Ltd | Food product |
EP4068982A1 (en) * | 2019-12-02 | 2022-10-12 | DuPont Nutrition Biosciences ApS | Plant based food product |
EP4408180A1 (en) | 2021-09-30 | 2024-08-07 | Unilever IP Holdings B.V. | Fat tissue mimetic |
WO2023126248A1 (en) | 2021-12-29 | 2023-07-06 | Unilever Ip Holdings B.V. | Fat tissue mimetic |
CN114259040B (zh) * | 2021-12-31 | 2024-03-19 | 深圳市星期零食品科技有限公司 | 一种植物三文鱼及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009028003A (ja) * | 2007-07-30 | 2009-02-12 | Kaneka Corp | 新規な畜肉加工品 |
US20110076364A1 (en) * | 2009-09-29 | 2011-03-31 | Casetech Gmbh | Shrinkable casing for foods having an adhesive system and transferable functional substance |
WO2012173838A1 (en) * | 2011-06-14 | 2012-12-20 | Dow Global Technologies Llc | Food composition comprising a cellulose ether |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4427704A (en) | 1979-04-11 | 1984-01-24 | Mars Limited | Food product thickened or gelled with carrageenan and glucomannan |
US4348420A (en) | 1980-08-25 | 1982-09-07 | Nutrisearch Company | Process for binding comminuted meat |
US4851394A (en) * | 1986-12-30 | 1989-07-25 | Uni Colloid Kabushiki Kaisha | Glucomannan/polyhydric alcohol composition and film prepared therefrom |
JPH02245148A (ja) * | 1989-03-17 | 1990-09-28 | Unie Koroido Kk | グルコマンナンの凝固方法及びこれに用いる組成物 |
US5213834A (en) | 1990-10-05 | 1993-05-25 | Uni Colloid Kabushiki Kaisha | Low calorie processed food made with gel-particles of glucomannan coagulum |
US5270071A (en) * | 1992-06-18 | 1993-12-14 | Mcneil-Ppc, Inc. | Reduced calorie fruit spreads |
CN1048859C (zh) * | 1994-10-10 | 2000-02-02 | 中国科学院石家庄农业现代化研究所 | 一种植物蛋白肠及其制造方法 |
US6479649B1 (en) * | 2000-12-13 | 2002-11-12 | Fmc Corporation | Production of carrageenan and carrageenan products |
CN1199585C (zh) * | 2002-02-27 | 2005-05-04 | 孙光谷 | 肉元子及其制作方法 |
US8003152B1 (en) * | 2006-03-30 | 2011-08-23 | Vitalico LLC | Fast-hydratable konjac composition |
US20080260908A1 (en) * | 2007-04-23 | 2008-10-23 | Pepsico, Inc. | Stabilizer System For Food And Beverage Products |
CN101411343B (zh) * | 2007-10-19 | 2012-06-27 | 安琪酵母股份有限公司 | 速冻面食改良剂,含有其的面粉、速冻饺子、面条、馄饨 |
DE102009059807B4 (de) | 2009-12-21 | 2013-12-12 | Mars Inc. | Verfahren zur Herstellung eines Futter- oder Lebensmittels und danach erhaltenes Produkt enthaltend viskoses Gel |
-
2013
- 2013-01-30 EP EP13873302.7A patent/EP2951236B1/en active Active
- 2013-01-30 CN CN201380070180.4A patent/CN105073870B/zh active Active
- 2013-01-30 JP JP2015554008A patent/JP6170180B2/ja active Active
- 2013-01-30 WO PCT/CN2013/071163 patent/WO2014117349A1/en active Application Filing
- 2013-01-30 BR BR112015011076-2A patent/BR112015011076B1/pt active IP Right Grant
- 2013-01-30 US US14/758,814 patent/US11918015B2/en active Active
- 2013-01-30 KR KR1020157023598A patent/KR20150110810A/ko not_active Application Discontinuation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009028003A (ja) * | 2007-07-30 | 2009-02-12 | Kaneka Corp | 新規な畜肉加工品 |
US20110076364A1 (en) * | 2009-09-29 | 2011-03-31 | Casetech Gmbh | Shrinkable casing for foods having an adhesive system and transferable functional substance |
WO2012173838A1 (en) * | 2011-06-14 | 2012-12-20 | Dow Global Technologies Llc | Food composition comprising a cellulose ether |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019513017A (ja) * | 2016-03-30 | 2019-05-23 | ダウ グローバル テクノロジーズ エルエルシー | セルロースエーテル及び繊維含有ペクチン生成物を含む食肉加工製品 |
JP2018007637A (ja) * | 2016-07-15 | 2018-01-18 | 味の素株式会社 | 挽肉加工食品の製造方法 |
JP2020163134A (ja) * | 2019-03-29 | 2020-10-08 | 伊那食品工業株式会社 | 可食性飲食用具 |
JP2022528523A (ja) * | 2019-04-30 | 2022-06-14 | ビスコファン,エセ.アー | 食用食品ケーシング用フィルム |
Also Published As
Publication number | Publication date |
---|---|
EP2951236A1 (en) | 2015-12-09 |
BR112015011076A2 (pt) | 2017-07-11 |
WO2014117349A1 (en) | 2014-08-07 |
KR20150110810A (ko) | 2015-10-02 |
JP6170180B2 (ja) | 2017-07-26 |
US20150351440A1 (en) | 2015-12-10 |
BR112015011076B1 (pt) | 2021-05-04 |
CN105073870A (zh) | 2015-11-18 |
EP2951236A4 (en) | 2016-11-09 |
EP2951236B1 (en) | 2018-10-10 |
US11918015B2 (en) | 2024-03-05 |
CN105073870B (zh) | 2018-01-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6170180B2 (ja) | セルロースエーテルおよび天然ガムを含むソーセージ添加剤 | |
US10212950B2 (en) | Composition, batter material using same, food or drink and feed, and method of producing composition | |
CN115209742A (zh) | 植物基食品 | |
CN108967917A (zh) | 一种复配肉制品改良剂及其应用 | |
EP3888473A1 (en) | Batter for fried food | |
JP5805398B2 (ja) | 食肉加工品の製造方法 | |
US11051540B2 (en) | Simulated shrimp meat food product and production method therefor | |
EP3451858B1 (en) | Food products comprising methylcellulose | |
JP5992166B2 (ja) | ゼリー状調味料及び該ゼリー状調味料を含む食肉加工食品 | |
JP2007159564A (ja) | 麺類用食感改良剤 | |
JP6423238B2 (ja) | 麺類の製造方法 | |
JPH11164660A (ja) | 大麦麺の製造方法 | |
EP1129630B1 (en) | Method of producing a food product containing konjak and meat | |
JP2018198545A (ja) | たこ焼又はお好み焼用ミックス、及びたこ焼又はお好み焼の製造方法 | |
JP5877525B2 (ja) | ベーカリー食品用ミックスおよびベーカリー食品 | |
JP7019238B2 (ja) | 畜肉練り製品およびその製造方法 | |
JP2010081867A (ja) | アルカリでゲル化させるコンニャク利用食品用の糊化物、それから得られたコンニャク利用食品およびその製造方法 | |
JP6662545B2 (ja) | 麺類用生地、及び麺類の製造方法 | |
JP6416856B2 (ja) | 卵加工食品及びその調製方法 | |
WO2024023258A1 (en) | A streaky bacon substitute and a method of preparing same | |
WO2023049750A1 (en) | Meat substitute products free of methylcellulose | |
WO2019154883A1 (en) | Filling composition for coated food products | |
CN117998995A (zh) | 不含甲基纤维素的肉代用品产品 | |
JP5916128B2 (ja) | 高食味食感の食物繊維入りうどん | |
JP2018023368A (ja) | 液状調味料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20160129 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20161111 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20161122 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20170530 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20170629 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6170180 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313113 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |