beta-Maltose → Sorbitol

HRID 622066

反応式

HRID 622066 の反応式
[CH2:1]([OH:23])[C@H:2]1[O:7][C@H:6]([O:8][C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@@H:3]1[OH:22].N[C@H](C([O-])=O)CCC([O-])=O.[Na+].[Na+].[O-]P(OP(OP([O-])([O-])=O)([O-])=O)([O-])=O.[Na+].[Na+].[Na+].[Na+].[Na+]>>[OH:8][CH2:6][C@@H:5]([C@H:4]([C@@H:3]([C@@H:2]([CH2:1][OH:23])[OH:7])[OH:22])[OH:21])[OH:20]

参加物

4

反応物 3

HCID 6255beta-MaltoseHCID 24455Sodium TripolyphosphateHCID 167560Disodium glutamate

生成物 1

HCID 5780Sorbitol

実験手順

Four thousand parts of a thawed raw meat paste of Alaska pollack was mixed with 80 parts of maltose, 80 parts of sodium glutamate, 200 parts of potato starch, 300 parts of ice water, 12 parts of sodium tripolyphosphate, 120 parts of salt, and 100 parts of an aqueous solution containing 10 parts of a polyol-type ganoderan obtained by the method in Example 3, and 1 part of sorbitol, after which about 120 g aliquots of the mixture were shaped, and placed on pieces of wood. The resultant was heated with steam so that the product temperature increased to about 80° C. in 30 minutes, cooled at room temperature, and allowed to stand at 4° C. for 24 hours to obtain a fish meat product.

出典と根拠

ORDレコード
ord-6d83cb63e6f248fca978b1a2c2fbaa5d
出典データセット
uspto-grants-1988_09
特許番号
US04769363

関連ノート

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