Title:
方法
Document Type and Number:
Japanese Patent JP2011517945
Kind Code:
A
Abstract:
A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.
Inventors:
Kristian Sen Lieuw Spangner
Soi Yong Bork
Camp Jesper
Soi Yong Bork
Camp Jesper
Application Number:
JP2011504567A
Publication Date:
June 23, 2011
Filing Date:
April 08, 2009
Export Citation:
Assignee:
Danisco A/S
International Classes:
A23L13/00; A23L13/40; A23L13/60; A23L17/00; A23L33/00; C12P33/00; C12N9/10; C12N15/09
Domestic Patent References:
| JP2007061100A | 2007-03-15 | |||
| JP2006524037A | 2006-10-26 | |||
| JP2008506381A | 2008-03-06 | |||
| JP2007516717A | 2007-06-28 | |||
| JP2007049995A | 2007-03-01 | |||
| JP2007521804A | 2007-08-09 | |||
| JP2011167191A | 2011-09-01 | |||
| JP2006521787A | 2006-09-28 |
Attorney, Agent or Firm:
Masaki Hirota