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Patent Searching and Data


Title:
LOW-FAT SAUSAGE AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPH08116924
Kind Code:
A
Abstract:

PURPOSE: To obtain a low-fat sausage excellent in flavor and juicy feeling, useful for e.g. preventing obesity and adult diseases, by mixing finely chopped low-fat meat, etc., with heated and denatured whey protein followed by gelling to impart the product with fatty palate feeling.

CONSTITUTION: Firstly, heated and denatured whey protein ≥50 in the degree of hydrophobicity is prepared by dissolving whey protein in water in a concentration of 1-20wt.% followed by adjusting the pH of the resultant aqueous solution to 6-9 and then heat-treating the solution at 55-120°C for 1-60min. Subsequently, pref. 0.1-5wt.% of the denatured whey protein is mixed with finely chopped or minced low-fat meat followed by casing to effect gelling the whey protein to impart it with fatty palate feeling, thus obtaining the objective low-fat sausage.


Inventors:
ATSUTA EIJI
MAEDA MASANORI
KATO TADANOBU
NAKAMURA HIDEYUKI
SATO KAORU
KAWANARI MASAMI
Application Number:
JP28444094A
Publication Date:
May 14, 1996
Filing Date:
October 24, 1994
Export Citation:
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Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
SNOW BRAND FOOD CO LTD
International Classes:
A23C21/00; A23J3/08; A23L13/60; A23L33/20; (IPC1-7): A23L1/317; A23C21/00; A23J3/08; A23L1/307
Domestic Patent References:
JPH06113748A1994-04-26
JPS63192362A1988-08-09