JPH0236219B2 - - Google Patents
Info
- Publication number
- JPH0236219B2 JPH0236219B2 JP57166352A JP16635282A JPH0236219B2 JP H0236219 B2 JPH0236219 B2 JP H0236219B2 JP 57166352 A JP57166352 A JP 57166352A JP 16635282 A JP16635282 A JP 16635282A JP H0236219 B2 JPH0236219 B2 JP H0236219B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- agar
- heating
- water
- semi
- 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.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 claims description 70
- 229920001817 Agar Polymers 0.000 claims description 45
- 239000008272 agar Substances 0.000 claims description 35
- 235000013305 food Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000007787 solid Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 235000014103 egg white Nutrition 0.000 claims description 8
- 210000000969 egg white Anatomy 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 229940001941 soy protein Drugs 0.000 claims description 2
- 102000035195 Peptidases Human genes 0.000 claims 1
- -1 flakes Substances 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000019710 soybean protein Nutrition 0.000 description 5
- 108010070551 Meat Proteins Proteins 0.000 description 4
- 239000011159 matrix material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015094 jam Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000021057 semi-liquid food Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- DFPAKSUCGFBDDF-ZQBYOMGUSA-N [14c]-nicotinamide Chemical compound N[14C](=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-ZQBYOMGUSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 235000019639 meaty taste Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960003966 nicotinamide Drugs 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57166352A JPS5955153A (ja) | 1982-09-24 | 1982-09-24 | 寒天をベ−スとして肉類を混和した食品並びにその製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57166352A JPS5955153A (ja) | 1982-09-24 | 1982-09-24 | 寒天をベ−スとして肉類を混和した食品並びにその製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5955153A JPS5955153A (ja) | 1984-03-30 |
| JPH0236219B2 true JPH0236219B2 (enExample) | 1990-08-16 |
Family
ID=15829782
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57166352A Granted JPS5955153A (ja) | 1982-09-24 | 1982-09-24 | 寒天をベ−スとして肉類を混和した食品並びにその製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5955153A (enExample) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102385646B1 (ko) * | 2021-10-18 | 2022-04-14 | 추상미 | 육회김밥 제조방법 |
| JP7425531B2 (ja) * | 2022-03-31 | 2024-01-31 | イーエヌ大塚製薬株式会社 | 嚥下容易な食肉加工食品及びその製造方法 |
-
1982
- 1982-09-24 JP JP57166352A patent/JPS5955153A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5955153A (ja) | 1984-03-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH0779640B2 (ja) | こんにゃくを利用した加工食品及びその製造方法 | |
| JP3300805B2 (ja) | 顆粒状含油食品の製造法 | |
| CA2379396C (en) | Flavored solid-form food product and method of preparation | |
| JPH0236219B2 (enExample) | ||
| JP2021112184A (ja) | 加工食品および加工食品の製造方法 | |
| WO1994023595A1 (fr) | ×ufs de poisson transformes et leur procede d'obtention | |
| JP3118416B2 (ja) | カレー風味食品の製造方法 | |
| JPS62118846A (ja) | 粉状食用組成物 | |
| JP2018130056A (ja) | 濃縮スープ及びその製造方法 | |
| JPH07322867A (ja) | 耐熱軟質ゼリー入り飲料の製法 | |
| JPH0120845B2 (enExample) | ||
| JPH0229307B2 (enExample) | ||
| JPS6030656A (ja) | 香味入り豆腐 | |
| JP2001224339A (ja) | 生ウニをベースとした練り食品及びその製造方法 | |
| JPS62232333A (ja) | チ−ズスナツク食品とその製造法 | |
| JP3232143U (ja) | 加工食品 | |
| JP3157379B2 (ja) | 外観、食感の改善された粉末食品素材 | |
| JP3043235B2 (ja) | テリーヌ風食品 | |
| JP3687302B2 (ja) | 卵黄様食感を持つ食品 | |
| JPS646755B2 (enExample) | ||
| JPH11169120A (ja) | 豆乳加工品および豆乳加工品の製造方法 | |
| JP2000083582A (ja) | 調整粉乳 | |
| JPS6265649A (ja) | 食品用凝固剤及びこれを使用した成形食品の製法 | |
| JPH04320659A (ja) | こんにゃく精粉を用いた新規食品素材、その製造方法およびそれを用いた新規食品 | |
| JPS6283844A (ja) | チ−ズ食品およびその製造法 |