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AGENT FOR INHIBITING DENATURATION OF PROTEIN, GROUND MEAT WHOSE FROZEN DENATURATION IS INHIBITED AND PRODUCTION OF THE FOOD AND PRODUCTION OF FISH PASTE PRODUCT
AGENT FOR INHIBITING DENATURATION OF PROTEIN, GROUND MEAT WHOSE FROZEN DENATURATION IS INHIBITED AND PRODUCTION OF THE FOOD AND PRODUCTION OF FISH PASTE PRODUCT
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机译:禁止蛋白质变性的代理人,禁止冷冻变性的地下肉类以及食品生产和鱼酱制品生产
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摘要
PROBLEM TO BE SOLVED: To obtain the subject inhibitor which has a high frozen denaturation- inhibiting effect by mixing a combination of sorbitol, trehalose and, if necessary, other saccharides with a pH-adjusting agent capable of adjusting the pH of a ground food to the alkaline side. ;SOLUTION: This agent for inhibiting the denaturation of protein comprises (A) a combination of sorbitol, trehalose and, if necessary, other saccharides, (B) a pH-adjusting agent capable of adjusting the pH of a ground meat to the alkaline side, preferably to pH 7-10, more preferably 7.5-9.5, if necessary, (C) an emulsifier in an amount of from 10 wt.% to 10 times based on that of the component B, and (D) a glucoside sweetener and the like. The component B preferably contains sodium carbonate and/or potassium carbonate. The sodium carbonate and/or the potassium carbonate are contained in an amount of preferably from 0.05 wt.% to 10 times, more preferably from 1 wt.% to 5 wt.%. The component C is preferably a sucrose fatty acid ester.;COPYRIGHT: (C)2000,JPO
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