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Method of preparing low fat sausage

Patent
US-5948462-A
Inventor

ATSUTA EIJI (JP)

MAEDA MAKI (JP)

SATO KAORU (JP)

KAWANARI MASAMI (JP)

Assignee
SNOW BRAND MILK PRODUCTS CO LTD (JP)
Country
United States
Dates
  • Priority:
    1995/07/28
  • Grant:
    1999/09/07
Description
This web page summarizes information in PubChem about patent US-5948462-A. This includes chemicals mentioned, as reported by PubChem contributors, as well as other content, such as title, abstract, and International Patent Classification (IPC) codes. To read more about how this page was constructed, please visit the PubChem patents help page.

1 Abstract

PCT No. PCT/JP96/01546 Sec. 371 Date Mar. 25, 1997 Sec. 102(e) Date Mar. 25, 1997 PCT Filed Jun. 7, 1996 PCT Pub. No. WO97/04669 PCT Pub. Date Feb. 13, 1997A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat to raw material meat for sausage. The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like.

2 Full Text

3 Important Dates

3.1 Priority Date

1995/07/28

3.2 Filing Date

1996/06/07

3.3 Publication Date

1999/09/07

3.4 Grant Date

1999/09/07

4 Inventor

ATSUTA EIJI (JP)

MAEDA MAKI (JP)

SATO KAORU (JP)

KAWANARI MASAMI (JP)

5 Assignee

SNOW BRAND MILK PRODUCTS CO LTD (JP)

6 Country

United States

7 Linked Chemicals

7.1 PubChem Compounds

7.2 PubChem Substances

8 Patent Family

9 Classification

9.1 IPC

A23L13/40 (inventive)

A23L13/60 (inventive)

9.2 CPC

Y10S426/804

A23L13/424 (inventive)

A23L13/43 (inventive)

A23L13/65 (inventive, first)

10 Citations

11 Cited By

12 Similar Patents

13 Information Sources

  1. Google Patents
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  2. PubChem
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