Process for making meat products containing a konjac mannan gel

Details Process for making meat products containing a konjac mannan gel Process for making meat products containing a konjac mannan gel

1987-10-29

1989-10-24

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426641, 426646, 426652, 426804, A23L 1314, A23L 1317

Patent

active

048761036

ABSTRACT:
Processed meat products comprising a thermally treated, uniform mixture of a meat and a konjac mannan gel. The konjac mannan gel is obtained by steaming a sol of konjac mannan gel. The meat product has a reduced calorific value and a high content of fibers derived from the konjac mannan gel. The meat product is rather tender and has a good feeling upon eating without involving slipness. A method for making such meat products is also described.

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patent: 4615901 (1986-10-01), Yoshioka et al.
patent: 4676976 (1987-06-01), Toba et al.
Ochi, "Preparation of Low-Calorific Meat Product", Jap. Pat. Abstract, 61-19467, 1-.infin.-86.
Uchida et al., "Production of Konnyaku", Jap. Pat. Abstract, 61-257156, 11-14-86.
Mouri et al., "Method of Forming Coating Films and Food Product Coated With Them", Jap. Pat. Abstract, 57-94279, 6-11-82.
"Relationship Between Stress Relaxation and Syneresis of Konjac Mannan Gel", Maekaji et al., Agric. Biol. Chem., 48 (1), 227-228, 1984.

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