Title:
ピックル液
Document Type and Number:
Japanese Patent JP6588755
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To suppress, in a pickling liquid incorporated processed meat product, the blistering of the batter and the decrease of the eat-texture resulting from the water-separation or oil-separation due to the high heat load in processes such as cooking, manufacturing or preservation.SOLUTION: Provided is a pickling liquid comprising proteins and a cellulose composite composed of a crystalline cellulose and a hydrophilic gum, and in which, characterized, the cellulose composite has a yield value of 0.2 Pa or more as measured when dispersed into water by 2 mass%, and the proteins are incorporated by an amount exceeding 3 mass%.SELECTED DRAWING: None
Inventors:
Suzuki
Yusuke Yamazaki
Haruko Kobora
Yusuke Yamazaki
Haruko Kobora
Application Number:
JP2015139962A
Publication Date:
October 09, 2019
Filing Date:
July 13, 2015
Export Citation:
Assignee:
ASAHI KASEI KABUSHIKI KAISHA
International Classes:
A23L13/70; A23L13/00
Domestic Patent References:
| JP2001112444A |
Foreign References:
| WO1998017126A1 | ||||
| WO2004086884A1 |
Attorney, Agent or Firm:
Makoto Ono
Kenkyo Kanayama
Mitsuaki Tsubokura
Kazuki Shigemori
Kenji Ando
Hidehiko Ichikawa
Takahiro Aoki
Yoshie Sakurada
Yousuke Kawasaki
Takuya Gomibuchi
Toshikazu Imato
Yoichi Iino
Yusuke Ichikawa
Yoshikazu Iwase
Yasufumi Shiroyama
Kenkyo Kanayama
Mitsuaki Tsubokura
Kazuki Shigemori
Kenji Ando
Hidehiko Ichikawa
Takahiro Aoki
Yoshie Sakurada
Yousuke Kawasaki
Takuya Gomibuchi
Toshikazu Imato
Yoichi Iino
Yusuke Ichikawa
Yoshikazu Iwase
Yasufumi Shiroyama