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1. (WO2019064845) MEAT PROCESSING FLUID AND METHOD FOR MANUFACTURING PROCESSED MEAT FOOD
Latest bibliographic data on file with the International BureauSubmit observation

Pub. No.: WO/2019/064845 International Application No.: PCT/JP2018/027257
Publication Date: 04.04.2019 International Filing Date: 20.07.2018
IPC:
A23L 13/70 (2016.01) ,A23L 17/00 (2016.01)
[IPC code unknown for A23L 13/70][IPC code unknown for A23L 17]
Applicants:
株式会社J-オイルミルズ J-OIL MILLS, INC. [JP/JP]; 東京都中央区明石町8番1号 8-1, Akashi-cho, Chuo-ku, Tokyo 1040044, JP
Inventors:
河合 正悟 KAWAI Shogo; JP
水品 亜由菜 MIZUSHINA Ayuna; JP
井上 雅博 INOUE Masahiro; JP
Agent:
速水 進治 HAYAMI Shinji; JP
Priority Data:
2017-18756528.09.2017JP
Title (EN) MEAT PROCESSING FLUID AND METHOD FOR MANUFACTURING PROCESSED MEAT FOOD
(FR) FLUIDE DE TRAITEMENT DE LA VIANDE ET PROCÉDÉ DE FABRICATION DE PRODUIT ALIMENTAIRE CARNÉ TRAITÉ
(JA) 食肉加工用液および食肉加工食品の製造方法
Abstract:
(EN) A meat processing fluid containing component (A): starch having a degree of cold-water swelling of more than 1 to less than 8, component (B): starch having a degree of cold-water swelling of 8 to 40 (inclusive), and component (C): one or more selected from the group consisting of starches other than component (B) and dextrin. The dextrose equivalent of component (A) is more than 0 to less than 0.8 in terms of dry matter and the dextrose equivalent of component (C) is 0.8 to 10 (inclusive) in terms of dry matter.
(FR) La présente invention concerne un fluide de traitement de la viande contenant un composant (A) : de l'amidon ayant un degré de gonflement à l'eau froide supérieur à 1 et inférieur à 8, un composant (B) : de l'amidon ayant un degré de gonflement à l'eau froide de 8 à 40 (inclus) et un composant (C) : un ou plusieurs éléments choisis dans le groupe constitué par des amidons autres que le composant (B) et la dextrine. L'équivalent dextrose du composant (A) est supérieur à 0 et inférieur à 0,8 en termes de matière sèche et l'équivalent dextrose du composant (C) est de 0,8 à 10 (inclus) en termes de matière sèche.
(JA) 成分(A):冷水膨潤度が1超8未満である澱粉、成分(B):冷水膨潤度が8以上40以下である澱粉、および成分(C):成分(B)以外の澱粉およびデキストリンからなる群から選択される1種または2種以上、を含み、成分(A)のデキストロース当量が、乾物換算で0超0.8未満であり、成分(C)のデキストロース当量が、乾物換算で0.8以上10以下である、食肉加工用液。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)