KR830006930A - 열비가역성 겔화 시스템 - Google Patents

열비가역성 겔화 시스템 Download PDF

Info

Publication number
KR830006930A
KR830006930A KR1019810003832A KR810003832A KR830006930A KR 830006930 A KR830006930 A KR 830006930A KR 1019810003832 A KR1019810003832 A KR 1019810003832A KR 810003832 A KR810003832 A KR 810003832A KR 830006930 A KR830006930 A KR 830006930A
Authority
KR
South Korea
Prior art keywords
glucomannan
carragnan
aqueous layer
mixture
heat
Prior art date
Application number
KR1019810003832A
Other languages
English (en)
Other versions
KR890000400B1 (ko
Inventor
죤 베르논 아란
아더 케네이 피터
스타레스 죤
Original Assignee
죤 헨톤 바스
마르스 리미티드
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 죤 헨톤 바스, 마르스 리미티드 filed Critical 죤 헨톤 바스
Publication of KR830006930A publication Critical patent/KR830006930A/ko
Application granted granted Critical
Publication of KR890000400B1 publication Critical patent/KR890000400B1/ko

Links

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Animal Husbandry (AREA)
  • Birds (AREA)
  • Biotechnology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicinal Preparation (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

내용 없음

Description

열비가역성 겔화 시스템
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (11)

  1. 적어도 하나 글루코만난과적어도 하나 카르라그난의 겔화될 수 있는 혼합물을 적오도 50℃의 온도로 16시간 가열하여 수성층에서 열비가 역성겔로 구성되는 적어도 하나 글루코만난과 적어도 하나 카르라그난의 혼합물에 의해 제공된 겔화된 수성층을 갖는 pH5내지 8사이인 식용 생성물의 제조방법.
  2. 겔화 시스템이 뜨거운 수성층에서 카르라그난과 글루코만난을 용해시켜 생성되며 이것을 냉각하고 재가열하여 열-비가역성겔을 형성하는 것으로 구성되는 청구범위 1에서 청구된 공정.
  3. 재가열하여 형성한 열-비가역성 겔 용액을 상온에서 숙성기간동안 방치하는 청구범위 2에서 청구된 공정.
  4. 글루코만난이 무정형 형태로 존재하는 글루코만난인 청구범위 1내지 3의 어느 하나에서 청구된 공정.
  5. 그루코만난이 에이. 리비에리(A.rivieri), 에이. 온코필루스(A.oncophyllus), 에이. 바리아비리스(A.variabillis), 에이. 불비페라(A.bulbifera) 또는 에이. 브루에이(A.blumei)로부터 유도된 글루코만난인 것이 청구범위 4에서 청구된 공정.
  6. 카르라그난이 적어도 하나 카파 카르라그난을 포함하는 카르라그난 형태인 청구범위 1내지 5의 어느 하나에서 청구된 공정.
  7. 글루코만난 대 카르라그난의 비가 20:1 내지 1:20의 범위인 청구범위 1내지 6의 어느 하나에서 청구된 공정.
  8. 수성층에서 글루코만난과 카르라그난의 혼합물농도가 0.01내지 5중량%인 청구범위 1내지 7의 어느 하나에서 청구된 공정.
  9. 수성층에서 글루코만난과 카르라그난의 혼합물농도가 0.5내지 5중량%인 청구범위 8에서 청구된공정.
  10. 겔화시스템이 적어도 하나 글루코만난과 적어도 하나 카르라그난의 혼합물로 구성되며 열-비가역성 겔화된 수성층에 의해 함게 분산된 단백성물질로 구성되는 육류 유사물질.
  11. 겔화된 수성층이 청구범위 1내지 9의 어느 하나에서 청구된 공정에 의해 생성되는 청구범위 10에서 청구된 바와같은 육류유사물질.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019810003832A 1980-10-09 1981-10-10 열비가역성 겔화시스템 KR890000400B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8032684 1980-10-09
GB8032684 1980-10-09

Publications (2)

Publication Number Publication Date
KR830006930A true KR830006930A (ko) 1983-10-12
KR890000400B1 KR890000400B1 (ko) 1989-03-16

Family

ID=10516580

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019810003832A KR890000400B1 (ko) 1980-10-09 1981-10-10 열비가역성 겔화시스템

Country Status (13)

Country Link
EP (1) EP0050006B1 (ko)
JP (1) JPS5794257A (ko)
KR (1) KR890000400B1 (ko)
AT (1) ATE13480T1 (ko)
AU (1) AU548920B2 (ko)
CA (1) CA1176102A (ko)
DE (1) DE3170740D1 (ko)
ES (1) ES506100A0 (ko)
GB (1) GB2084844B (ko)
HK (1) HK11685A (ko)
IE (1) IE51913B1 (ko)
IN (1) IN155293B (ko)
SG (1) SG87584G (ko)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8710704D0 (en) * 1987-05-06 1987-06-10 Mars G B Ltd Edible gels
JPH02186951A (ja) * 1989-01-12 1990-07-23 San Ei Chem Ind Ltd ゾル水性液含有ゲル状食品の製造法
US5422135A (en) * 1989-05-17 1995-06-06 Nadreph Limited Process for preparing a gelled food product sheet
GB8911300D0 (en) * 1989-05-17 1989-07-05 Nadreph Ltd Food product
US5213834A (en) * 1990-10-05 1993-05-25 Uni Colloid Kabushiki Kaisha Low calorie processed food made with gel-particles of glucomannan coagulum
CA2102413C (en) * 1992-03-04 1998-11-24 Nobuhisa Kawano Dietary fibrous food
DE69313658D1 (de) * 1992-11-09 1997-10-09 Unilever Nv Fleischprodukte
ATE158923T1 (de) * 1993-07-03 1997-10-15 Nestle Sa Heterogene zusammensetzung für tierfutter
FR2796248B1 (fr) * 1999-07-12 2003-04-04 Skw Biosystems Article de confiserie gelifie, non aere, a base de carraghenane
US6586590B1 (en) 2000-07-03 2003-07-01 Marine Bioproducts International Clarified hydrocolloids of undiminished properties and method of producing same
EP1250851A1 (en) * 2001-04-18 2002-10-23 Societe Des Produits Nestle S.A. Pet food composition containing semi-refined gelling agent
ES2363291B1 (es) * 2010-01-14 2012-06-11 Consejo Superior De Investigaciones Cientificos (Csic) Producto alimenticio a base de pescado y glucomanaco, y procedimiento de obtención.
CA2840965C (en) 2011-07-06 2021-03-02 Novartis Ag Cationic oil-in-water emulsions
KR101870987B1 (ko) * 2011-09-22 2018-06-26 롯데정밀화학 주식회사 인산염 무첨가 육가공 제품 및 그 제조방법
FR2990826B1 (fr) * 2012-05-23 2015-07-24 Paul Paulet Ets Procede de conservation de denrees alimentaires comprenant du poisson
JP2023538330A (ja) * 2020-08-20 2023-09-07 ソシエテ・デ・プロデュイ・ネスレ・エス・アー ビーガン用サーモン類似物の製造方法
AU2021413255A1 (en) * 2020-12-31 2023-07-20 Motif Foodworks, Inc. Plant-based connective tissue analogs

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS505548A (ko) * 1973-04-19 1975-01-21
DE2836140A1 (de) * 1978-08-18 1980-02-28 Opekta Gmbh & Co Gelierhilfe zum gelieren oder andicken von nahrungs- und genussmitteln
NL7906901A (nl) * 1978-09-20 1980-03-24 Unilever Nv Werkwijze voor de bereiding van gebakken gevuld pasteigebak.
GB2048642B (en) * 1979-04-11 1983-05-25 Mars Ltd Edible gels

Also Published As

Publication number Publication date
ES8206157A1 (es) 1982-09-01
JPH0159851B2 (ko) 1989-12-20
DE3170740D1 (en) 1985-07-18
ES506100A0 (es) 1982-09-01
IN155293B (ko) 1985-01-19
GB2084844A (en) 1982-04-21
SG87584G (en) 1985-09-13
ATE13480T1 (de) 1985-06-15
CA1176102A (en) 1984-10-16
KR890000400B1 (ko) 1989-03-16
IE51913B1 (en) 1987-04-29
AU548920B2 (en) 1986-01-09
IE812294L (en) 1982-04-09
EP0050006A1 (en) 1982-04-21
AU7623081A (en) 1982-04-22
GB2084844B (en) 1984-08-30
HK11685A (en) 1985-02-19
JPS5794257A (en) 1982-06-11
EP0050006B1 (en) 1985-05-29

Similar Documents

Publication Publication Date Title
KR830006930A (ko) 열비가역성 겔화 시스템
KR890006160A (ko) 루우의 제조방법
DE2966400D1 (en) Process for preparing a gel-forming protein product; gel-forming product and gel obtained by the process
KR870003790A (ko) 인간 트롬빈제제의 가열처리방법
KR870002847A (ko) 인간 피브리노겐 제제의 가열 처리방법
KR830002844A (ko) 신규 타마린드/크산탄 검 혼합물의 제조 방법
ES405482A1 (es) Procedimiento de fabricacion de un alimento a base de pro- teinas.
KR930003894A (ko) 봉선화 손톱 메니큐어
KR880013466A (ko) 보호 단백질 사료의 제조방법
BR7408560A (pt) Processo para a formacao de nevoa ou nuvens artificiais capazes de produzir aumento da umidade ambiente e da temperatura
ES397209A1 (es) Un metodo de producir alimentos gelatinosos con una piel degel elastica y con un nucleo pastoso o liquido.
KR870000868A (ko) 쑥차의 제조방법
KR880012165A (ko) 차 추출액의 개선된 가공 방법
GB1059861A (en) Food package
KR840002216A (ko) 고체 참기름의 제조방법
EP0029692A3 (en) Process for production of egg albumen product having improved thermogelation properties
KR840008759A (ko) 어류의 조미 가공방법
KR840004886A (ko) 가로 연조된 폴리에스테르 필림의 세로연조 방법 및 그에 따라 얻어진 필름
KR840000195A (ko) 인조육의 제조방법
SU456838A1 (ru) Способ непрерывно-последовательного нагрева длинномерных изделий
KR880009589A (ko) 식물성 단백질을 이용한 인조 건조육의 제조방법
KR850001484A (ko) 생약을 이용한 빙과류의 제조방법
KR920005856A (ko) 변성 박력 밀가루
TH137A (th) ระบบการเปลี่ยนสารให้มีสถานะครึ่งแข็งครึ่งเหลวที่ไม่เปลี่ยนกลับไปด้วยความร้อน
KR900012551A (ko) 생무우를 이용한 만두속의 제조방법