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1. 发明申请

US20120027906A1 Method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients 审中-公开
标题翻译：从至少一块肉和其他任选成分制备冷冻干燥的速食肉制品的方法
公开(公告)号：US20120027906A1
公开(公告)日：2012-02-02
申请号：US13200772
申请日：2011-10-01
申请人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl , Andreas Gebhat
发明人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl , Andreas Gebhat
IPC分类号： A23B4/037 , A23L1/317 , A23L1/31 , A23L1/325 , A23B4/02 , A23B4/18 , A23L1/315
CPC分类号： A23B4/037 , A23L13/00 , A23L13/10 , A23L13/42 , A23L13/52 , A23L13/65 , A23L13/67 , A23L17/70
摘要： A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried.
摘要翻译：一种用于从至少一片肉和其它任选成分制备冷冻干燥速食肉制品的方法。在冷冻干燥之前，在预煮过程中将肉煮熟，漂白，煮沸，烘烤或烘烤。

2. 发明申请

US20120034365A1 Method for producing an instant ground meat product and instant ground meat produced according to the method 审中-公开
标题翻译：根据该方法生产即食粉碎肉制品和即食粉碎肉的方法
公开(公告)号：US20120034365A1
公开(公告)日：2012-02-09
申请号：US13200842
申请日：2011-10-03
申请人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl
发明人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl
IPC分类号： C11B5/00 , A23L1/317 , A23B4/06 , A23L1/22
CPC分类号： A23B4/037 , A23L3/44 , A23L13/67
摘要： A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.
摘要翻译：一种从至少一个研磨肉模制坯料制备即食粉碎产品的方法，该坯料放置在冷冻干燥器的干燥室的搁板或底部以进行冷冻干燥。磨肉成型坯料的突出表面在冷冻干燥机的齿条或托盘上具有2至16厘米的最大尺寸，例如最大直径或边缘长度，相对于冷冻干燥机的最大高度为1至4厘米架。

3. 发明申请

US20100173062A1 Method for the production of sausage products based on fish meat and sausage products containing fish meat 审中-公开
标题翻译：基于鱼肉和含有鱼肉的香肠制品生产香肠产品的方法
公开(公告)号：US20100173062A1
公开(公告)日：2010-07-08
申请号：US12592661
申请日：2009-12-01
申请人： Peter Eisner , Klaus Müller , Christian Zacherl , Jürgen Hautz
发明人： Peter Eisner , Klaus Müller , Christian Zacherl , Jürgen Hautz
IPC分类号： A23L1/317 , A23L1/325
CPC分类号： A22C11/00 , A22C25/00 , A23L13/424 , A23L17/75 , A23V2002/00 , A23V2250/1882 , A23V2250/548
摘要： A method for producing sausage products based on fish meat, wherein fish meat is processed with ice to provide a base meat. The ice is at a temperature below minus 10° C. and that at least part of the fish meat comes from a fresh water catfish of the genus Heterobranchia.
摘要翻译：一种生产基于鱼肉的香肠产品的方法，其中鱼肉用冰加工以提供基础肉。冰的温度低于零下10摄氏度，至少部分鱼肉来自异型不锈菌属的淡水鲶鱼。

4. 发明申请

US20080286437A1 Method for the Production of Sausages 审中-公开
标题翻译：香肠生产方法
公开(公告)号：US20080286437A1
公开(公告)日：2008-11-20
申请号：US11908049
申请日：2006-02-18
申请人： Peter Eisner , Klaus Muller , Christian Zacherl , Josef Pointner
发明人： Peter Eisner , Klaus Muller , Christian Zacherl , Josef Pointner
IPC分类号： A22C11/00 , A23L1/317
CPC分类号： A22C11/00 , A23L13/65
摘要： A sausage product and a method for producing the sausage product, wherein the sausage product includes one or more of raw sausages, scalded sausages and cooked sausages.
摘要翻译：香肠产品和生产香肠产品的方法，其中香肠制品包括一种或多种生香肠，烫伤香肠和熟香肠。

5. 发明申请

US20090291189A1 Highly concentrated plant protein preparation and method for producing the same 审中-公开
标题翻译：高浓度植物蛋白制剂及其制备方法
公开(公告)号：US20090291189A1
公开(公告)日：2009-11-26
申请号：US12308692
申请日：2007-06-12
申请人： Christian Zacherl , Peter Eisner , Claudia Pickardt , Katrin Hasenkopf
发明人： Christian Zacherl , Peter Eisner , Claudia Pickardt , Katrin Hasenkopf
IPC分类号： A23D9/00 , C07K14/00 , A23J1/00 , C07K1/00
CPC分类号： A23J3/28 , A23G3/44 , A23J3/14 , A23L33/185
摘要： The invention relates to a protein preparation and a method for the production thereof. The protein preparation includes protein particles. A protein particle includes several plant protein molecules with at least one hydrophilic and at least one hydrophobic moiety each. The protein molecules are bound to each other in such a manner that the protein particle has a mainly hydrophobic surface. The preparation allows production of foodstuffs that are rich in protein, that have a pleasant taste, that do not appear to be dry, solid, hard or crumbly, that do not cause increased saliva production and that are easy to swallow.
摘要翻译：本发明涉及蛋白质制剂及其制备方法。蛋白质制剂包括蛋白质颗粒。蛋白质颗粒包括具有至少一个亲水性和至少一个疏水部分的几种植物蛋白质分子。蛋白质分子彼此结合，蛋白质颗粒具有主要的疏水性表面。该制剂允许生产富含蛋白质的食物，具有令人愉快的味道，似乎没有干燥，坚硬，坚硬或脆弱，不会引起唾液生产增加并易于吞咽。

6. 发明申请

US20120308704A1 Emulsion or Gel for Producing food Products Including Omega-3 Fatty Acid 审中-公开
标题翻译：用于生产包含Omega-3脂肪酸的食品的乳液或凝胶
公开(公告)号：US20120308704A1
公开(公告)日：2012-12-06
申请号：US13309689
申请日：2011-12-02
申请人： Peter Eisner , Christian Zacherl , Andreas Nuske
发明人： Peter Eisner , Christian Zacherl , Andreas Nuske
IPC分类号： A23L1/314 , A23D7/06 , A23L1/317 , C11B5/00 , A23P1/00
CPC分类号： A23D7/0053 , A23D7/02 , A23J3/225 , A23L13/426 , A23L13/43 , A23L13/67 , A23L33/10 , A23L33/12 , A23L33/185 , A23V2002/00 , A23V2200/222 , A23V2250/187 , A23V2250/1868 , A23V2250/032 , A23V2250/708 , A23V2250/548 , A23V2200/02 , A23V2250/712
摘要： An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein.
摘要翻译：作为用于生产包含ω-3脂肪酸的食品的成分或添加剂的乳液，所述乳液包括外水相，其包含溶于水中的至少一种水溶性抗氧化剂; 以及内部脂肪或油相，其包含设置有至少一种脂肪或油溶性抗氧化剂和ω-3脂肪酸酯的植物油滴，其中所述植物油滴分别设置有由植物蛋白质制成的壳。

7. 发明申请

US20110183054A1 PROCESS FOR THE PREPARATION OF A MOIST PROTEIN BIOMASS AND ITS USE 审中-公开
标题翻译：制备水分蛋白生物质及其用途的方法
公开(公告)号：US20110183054A1
公开(公告)日：2011-07-28
申请号：US12737229
申请日：2009-06-29
申请人： Claudia Pickardt , Christian Zacherl , Peter Eisner , Katrin Hasenkopf
发明人： Claudia Pickardt , Christian Zacherl , Peter Eisner , Katrin Hasenkopf
IPC分类号： A23J1/14
CPC分类号： A23J1/14 , A23V2002/00 , A23V2300/40
摘要： A process is described for preparing a plant protein preparation for a foodstuff. In the process, a proteinaceous vegetable raw material is introduced into a salty, aqueous extractant for the extraction of proteins, whereby a salty plant protein solution is obtained. The proteins are precipitated by lowering the temperature and/or the ionic strength of the plant protein solution and separated from the aqueous extractant as a moist protein-rich substance. The process is distinguished by the fact that the plant protein solution, before or after the protein precipitation step, or the protein-rich substance, before or after introduction into the foodstuff and before finishing the foodstuff, is heated to a temperature of ≧45° C. and held at this temperature for a period of time, the period of time and the temperature being chosen so that the use properties and processing properties of the protein-rich substance are not altered by this step. Due to this pre-heating operation, the plant protein preparation causes a lower degree of undesired off-flavors upon heating of the foodstuff in which it has been processed. Also described is a method for producing a plant protein preparation in the form of a moist protein mass for improving the texture of foodstuffs with improved organoleptic properties.
摘要翻译：描述了制备用于食品的植物蛋白制剂的方法。在此过程中，将蛋白质植物原料引入到含水萃取剂中以提取蛋白质，从而得到一种咸的植物蛋白质溶液。蛋白质通过降低植物蛋白质溶液的温度和/或离子强度并作为富含蛋白质的富含物质从水提取物中分离而沉淀。该方法的特征在于将蛋白质沉淀步骤之前或之后的植物蛋白质溶液或富含蛋白质的物质在食物引入之前或之后并在食品完成之前被加热至≥45°的温度并在该温度下保持一段时间，选择时间段和温度，使得富含蛋白质的物质的使用性质和加工性质不会被该步骤改变。由于这种预热操作，植物蛋白质制备在加热其中已加工的食品时导致较低程度的不期望的异味。还描述了一种用于改善具有改善的感官特性的食品质地的湿质蛋白质组合物的植物蛋白制剂的制备方法。

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