MEAT PRODUCT HAVING AIR-INCLUDING PROPERTY AND ITS PRODUCTION

PURPOSE: To obtain a low-calorie air-including edible meat product having soft and flexible juicy texture even if fat content is remarkably reduced. CONSTITUTION: An amount of fat (material and vegetable fat) is more remarkably reduced than that of conventional sausage emulsion and an amount of wate...

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Bibliographische Detailangaben
Hauptverfasser:	NUMATA MASAHIRO, WAKAMATSU JUNICHI, NAKAMURA TOYORO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: To obtain a low-calorie air-including edible meat product having soft and flexible juicy texture even if fat content is remarkably reduced. CONSTITUTION: An amount of fat (material and vegetable fat) is more remarkably reduced than that of conventional sausage emulsion and an amount of water added is increased and 0.05-2wt.% fatty acid esters and 0.01-2.5wt.% foam stabilizer having thiekening property are added thereto and air is forcibly fed thereto and the mixture is stirred, mixed and heated to keep specific gravity of the resultant meat product to 0.3-0.8.