JPS6460354A - Quality improver composition for sausage - Google Patents

Quality improver composition for sausage

Info

Publication number
JPS6460354A
JPS6460354A JP62214994A JP21499487A JPS6460354A JP S6460354 A JPS6460354 A JP S6460354A JP 62214994 A JP62214994 A JP 62214994A JP 21499487 A JP21499487 A JP 21499487A JP S6460354 A JPS6460354 A JP S6460354A
Authority
JP
Japan
Prior art keywords
protein
calcium
sausage
quality improver
improver composition
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
Application number
JP62214994A
Other languages
Japanese (ja)
Other versions
JP2612171B2 (en
Inventor
Katsuhiko Hayashi
Yukihiro Takemura
Atsushi Yoshimura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHIBA SEIFUN KK
Original Assignee
CHIBA SEIFUN KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by CHIBA SEIFUN KK filed Critical CHIBA SEIFUN KK
Priority to JP62214994A priority Critical patent/JP2612171B2/en
Publication of JPS6460354A publication Critical patent/JPS6460354A/en
Application granted granted Critical
Publication of JP2612171B2 publication Critical patent/JP2612171B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE:To obtain the titled composition, containing no phosphate at all and capable of preventing excess intake of phosphates in diets and improving water holding power, emulsifying power and springiness of the product sausage. CONSTITUTION:The aimed composition obtained by blending a thermally coagulable protein (e.g. wheat protein, soybean protein, egg white, blood protein or milk protein) with a calcium agent (e.g. calcium hydroxide, calcium oxide or calcined calcium). The preferred amounts of the ingredients re 100pts.wt. of the former and 5-20pts.wt. of the latter.
JP62214994A 1987-08-31 1987-08-31 Quality improver composition for sausage Expired - Lifetime JP2612171B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62214994A JP2612171B2 (en) 1987-08-31 1987-08-31 Quality improver composition for sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62214994A JP2612171B2 (en) 1987-08-31 1987-08-31 Quality improver composition for sausage

Publications (2)

Publication Number Publication Date
JPS6460354A true JPS6460354A (en) 1989-03-07
JP2612171B2 JP2612171B2 (en) 1997-05-21

Family

ID=16664940

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62214994A Expired - Lifetime JP2612171B2 (en) 1987-08-31 1987-08-31 Quality improver composition for sausage

Country Status (1)

Country Link
JP (1) JP2612171B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02245162A (en) * 1989-03-17 1990-09-28 Chiba Seifun Kk Pickling agent composition
CN111096461A (en) * 2020-01-17 2020-05-05 江西农业大学 Preparation method of special protein powder for improving emulsified intestinal gel

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101870987B1 (en) 2011-09-22 2018-06-26 롯데정밀화학 주식회사 Phosphate-free processed food of meat and method of manufacturing the same

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59173041A (en) * 1983-03-22 1984-09-29 和光堂株式会社 Quality modifier for ham

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59173041A (en) * 1983-03-22 1984-09-29 和光堂株式会社 Quality modifier for ham

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02245162A (en) * 1989-03-17 1990-09-28 Chiba Seifun Kk Pickling agent composition
CN111096461A (en) * 2020-01-17 2020-05-05 江西农业大学 Preparation method of special protein powder for improving emulsified intestinal gel

Also Published As

Publication number Publication date
JP2612171B2 (en) 1997-05-21

Similar Documents

Publication Publication Date Title
AU564405B2 (en) Production of stabilized whey protein product
HUT44169A (en) Tricalcium-phosphate aplicable as additive to implantation products
ES2062231T5 (en) PROTEIN, PEPTIDE AND AMINO ACID MIXTURES WITH AN OPTIMIZED AMINO ACID COMPOSITION.
AU552141B2 (en) Coluble protein product from whey
JPS6460354A (en) Quality improver composition for sausage
AU7285291A (en) Composition for the preparation of artificial calf milk and artificial calf milk prepared therefrom
ES549556A0 (en) PROCEDURE FOR PREPARING FOOD PRODUCTS OF THE DESSERT AND SIMILAR TYPE.
JPS548785A (en) Preparation of protein hydrolyzate
DE59908198D1 (en) METHOD FOR PRODUCING AN EASILY DIGESTIBLE PROTEIN CONCENTRATE, PROTEIN-rich FOOD AND USE THEREOF
Grant et al. Changes in the small intestine and hind-leg muscles of rats induced by dietary soyabean(Glycine max) proteins.
MX9705512A (en) Long lasting egg-based product and process for the preparation thereof.
JPS5729270A (en) Preparation of nonheat-coagulable egg white
JPS6419013A (en) Cosmetic composition
JPS57125659A (en) Preparation of feed
JPS55127959A (en) Assorted feed for nursing calf
RU2115329C1 (en) Protein composition
JPS5685251A (en) Preparation of novel protein material
JPS57125648A (en) Pickle solution for processing animal meat
ES2007352A6 (en) Cake mixing process
JPS57186447A (en) Quality improving agent for noodle
GR3036155T3 (en) Process for the preparation of bake-stable custard
JPS5754557A (en) Preparation of meat-like food containing blood protein
JPS5765162A (en) Preparation of fried bean curd
ES2044362T3 (en) PREPARATION PROCEDURE FOR A FLAVORING AGENT.
DE3364501D1 (en) Process for the preparation of delipidated lactoserum proteins

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

EXPY Cancellation because of completion of term
FPAY Renewal fee payment (prs date is renewal date of database)

Free format text: PAYMENT UNTIL: 20080227

Year of fee payment: 11