KR910016268A - 유지 처리된 식품의 흡유율(吸油率) 감소재 및 그 감소방법 - Google Patents
유지 처리된 식품의 흡유율(吸油率) 감소재 및 그 감소방법 Download PDFInfo
- Publication number
- KR910016268A KR910016268A KR1019910003621A KR910003621A KR910016268A KR 910016268 A KR910016268 A KR 910016268A KR 1019910003621 A KR1019910003621 A KR 1019910003621A KR 910003621 A KR910003621 A KR 910003621A KR 910016268 A KR910016268 A KR 910016268A
- Authority
- KR
- South Korea
- Prior art keywords
- actomiosin
- gel
- food
- oil
- powder
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims 11
- 238000000034 method Methods 0.000 title claims 7
- 238000010521 absorption reaction Methods 0.000 title claims 6
- 239000000463 material Substances 0.000 title claims 6
- 239000000843 powder Substances 0.000 claims 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 4
- 235000013372 meat Nutrition 0.000 claims 4
- 102000004169 proteins and genes Human genes 0.000 claims 4
- 108090000623 proteins and genes Proteins 0.000 claims 4
- 239000000243 solution Substances 0.000 claims 4
- 239000012266 salt solution Substances 0.000 claims 3
- 241000251468 Actinopterygii Species 0.000 claims 2
- 241001465754 Metazoa Species 0.000 claims 2
- 239000011248 coating agent Substances 0.000 claims 2
- 238000000576 coating method Methods 0.000 claims 2
- 210000003205 muscle Anatomy 0.000 claims 2
- 235000011164 potassium chloride Nutrition 0.000 claims 2
- 239000001103 potassium chloride Substances 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 239000007864 aqueous solution Substances 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- A23L13/62—Coating with a layer, stuffing or laminating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (9)
- 동물 근육중의 액토미오신 단백질을 염용액에 용해함으로써 얻어진 액토미오신 겔 또는 상기 액토미오신 겔을 건조분말로 형성함으로써 얻어진 분말 액토미오신으로 이루어지는, 유지 처리된 식품의 흡유율 감소재.
- 제1항에 있어서, 상기 액토미오신 겔은, 축육 또는 어육의 액토미오신 단백질을 염화나트륨 용액 또는 염화 칼륨용액에 용해함으로써 얻어지는 유지처리된 식품의 흡유율 감소재.
- 제1항에 있어서, 상기 분말 액토미오신은, 축육 또는 어육의 액토미오신 단백질을 염화나트륨 용액 또는 염화칼륨 용액에 용해함으로써 얻어진 엑토미오신 겔을 분말화 하여 얻어지는 유지 처리된 식품의 흡유율 감소재.
- 동물 근육중의 액토미오신 단백질을 염용액에 용해 함으로써 얻어진 액토미오신겔을 유지처리하려고 하는 식품의 표면에 이용하는 유지 처리된 식품의 흡유율 감소방법.
- 제4항에 있어서, 상기 액토미오신 겔은, 유지처리하려고 하는 식품의 코팅재 내에 혼합되는 유지 처리된 식품의 흡유율 감소 방법.
- 제4항에 있어서, 상기 액토미오신 겔은, 물 또는 염용액으로 더욱 희석되는 유지 처리된 식품의 흡유율 감소 방법.
- 제4항에 있어서, 상기 액토오미오신 겔은, 분말상으로 건조되며, 분말 또는 분말의 수용액은 유지처리하려고 하는 상기 식품의 표면에 이용되는 유지 처리된 식품의 흡유율 감소방법.
- 제7항에 있어서, 상기 엑토미오신 분말은, 유지처리하려고 하는 식품의 코팅재내에 혼합되는 유지 처리된 식품의 흡유율 감소방법.
- 제4항에 있어서, 상기 유지처리된 식품은, 튀김식품, 팬 후라이 식품 또는 구이 식품인 유지 처리된 식품의 흡유율 감소방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2057289A JPH0779635B2 (ja) | 1990-03-08 | 1990-03-08 | 油脂処理食品の吸油率減少材およびその方法 |
JP2-57289 | 1990-03-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR910016268A true KR910016268A (ko) | 1991-11-05 |
Family
ID=13051394
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019910003621A KR910016268A (ko) | 1990-03-08 | 1991-03-06 | 유지 처리된 식품의 흡유율(吸油率) 감소재 및 그 감소방법 |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP0445369B1 (ko) |
JP (1) | JPH0779635B2 (ko) |
KR (1) | KR910016268A (ko) |
AU (1) | AU632670B2 (ko) |
CA (1) | CA2030891A1 (ko) |
DE (1) | DE69018244T2 (ko) |
ES (1) | ES2069657T3 (ko) |
NZ (1) | NZ237260A (ko) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2055884C (en) * | 1990-11-21 | 1999-12-21 | Timothy C. Gerrish | Low oil food composition and method |
US5202144A (en) * | 1991-08-09 | 1993-04-13 | Griffith Laboratories Worldwide, Inc. | Poultry-derived ground meat substitute and its method of manufacture |
WO1993012670A1 (de) * | 1991-12-24 | 1993-07-08 | Deutsche Gelatine-Fabriken Stoess Ag | Verfahren zum herstellen fritierter nahrungsmittel |
CA2119364A1 (en) * | 1992-02-06 | 1993-08-19 | Donald B. Bernacchi | Improved fried battered and breaded foods |
EP0746210A4 (en) * | 1994-03-02 | 1998-04-15 | Griffith Lab Worldwide Inc | IMPROVED Breadcrumbs |
JP4705588B2 (ja) * | 2003-12-16 | 2011-06-22 | プロテウス・インダストリーズ・インコーポレーテッド | 食品生成物、および調理済み食材中の油脂および脂肪含量を減少させるための方法 |
GB201002610D0 (en) * | 2010-02-16 | 2010-03-31 | Witwood Food Products Ltd | Edible batter compositions and methods of preparing batter coated foods using the same |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IN169459B (ko) * | 1987-03-16 | 1991-10-19 | Unilever Pic | |
JP2533545B2 (ja) * | 1987-06-18 | 1996-09-11 | マルハ株式会社 | 冷凍揚げ物食品の製造法 |
-
1990
- 1990-03-08 JP JP2057289A patent/JPH0779635B2/ja not_active Expired - Lifetime
- 1990-11-15 EP EP90121908A patent/EP0445369B1/en not_active Expired - Lifetime
- 1990-11-15 ES ES90121908T patent/ES2069657T3/es not_active Expired - Lifetime
- 1990-11-15 DE DE69018244T patent/DE69018244T2/de not_active Expired - Fee Related
- 1990-11-26 CA CA002030891A patent/CA2030891A1/en not_active Abandoned
-
1991
- 1991-02-28 NZ NZ237260A patent/NZ237260A/xx unknown
- 1991-03-06 KR KR1019910003621A patent/KR910016268A/ko not_active Application Discontinuation
- 1991-03-07 AU AU72709/91A patent/AU632670B2/en not_active Ceased
Also Published As
Publication number | Publication date |
---|---|
AU7270991A (en) | 1991-09-12 |
EP0445369A2 (en) | 1991-09-11 |
AU632670B2 (en) | 1993-01-07 |
CA2030891A1 (en) | 1991-09-09 |
JPH0779635B2 (ja) | 1995-08-30 |
JPH03259046A (ja) | 1991-11-19 |
NZ237260A (en) | 1993-07-27 |
ES2069657T3 (es) | 1995-05-16 |
DE69018244T2 (de) | 1995-09-21 |
EP0445369B1 (en) | 1995-03-29 |
DE69018244D1 (de) | 1995-05-04 |
EP0445369A3 (en) | 1992-01-08 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
WITN | Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid |