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1. 发明公开

EP3398452A3 COMESTIBLE COMPOSITIONS COMPRISING HIGH POTENCY SAVORY FLAVORANTS, AND PROCESSES FOR PRODUCING THEM 审中-公开
公开(公告)号：EP3398452A3
公开(公告)日：2018-11-28
申请号：EP18174224.8
申请日：2007-04-19
申请人： Senomyx, Inc.
发明人： SHIGEMURA, Rhondi , CHEN, Qing , DARMOHUSODO, Vincent , DEAN, Aaron, R.
IPC分类号： A23L27/20
CPC分类号： A23L27/204 , A23L2/56 , A23L13/428 , A23L19/18 , A23L23/00 , A23L27/205 , A23L27/2052 , A23L27/2054 , A23L27/26 , A23L27/70 , A23L29/219 , A23L29/238
摘要： The present invention relates to the use of certain high potency savory ('umami') taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

2. 发明授权

EP3086661B1 MARINADE ZUM TUMBELN EINES FLEISCHPRODUKTS 有权
公开(公告)号：EP3086661B1
公开(公告)日：2018-09-05
申请号：EP14837060.4
申请日：2014-12-23
申请人： HAMA Foodservice GesmbH
发明人： HAINDL, Rudolf , MANDL, Hans
IPC分类号： A23L3/3454 , A23L27/00 , A23L13/40 , A23L13/70
CPC分类号： A23L13/72 , A23L3/3454 , A23L13/428 , A23L13/70 , A23L27/00

3. 发明公开

EP3250055A1 MEAT EMULSION PRODUCTS, METHODS OF MAKING SUCH PRODUCTS, AND PET FOODS CONTAINING SUCH PRODUCTS 审中-公开
标题翻译：肉类乳化产品，制造此类产品的方法以及含有此类产品的宠物食品
公开(公告)号：EP3250055A1
公开(公告)日：2017-12-06
申请号：EP16705992.2
申请日：2016-01-21
申请人： Nestec S.A.
发明人： REYNES, Pierre
IPC分类号： A23L29/30 , A23L13/60 , A23K10/20 , A23K20/10 , A23K50/42
CPC分类号： A23K10/20 , A23K10/30 , A23K20/10 , A23K50/42 , A23K50/45 , A23L3/18 , A23L13/06 , A23L13/428 , A23L13/60 , A23L13/67
摘要： Meat emulsion products are produced with more than 15 wt% of meat meal. Such meat emulsion products are made from a dough containing one or more meat meals, humectants such as glycerol, the dough having a low moisture content, such as about 32% or less. Preferably the one or more meat meals are the only meat in the dough. The dough is emulsified at a temperature above 100°C and at a pressure between 2.7 bar and 34.4 bar and then set in a heat exchanger, such as a heat exchanger formed by a first plate and a second plate that form a passage therebetween. The set meat emulsion can be re-sized to form diced chunks of the meat emulsion product. The diced chunks can be cooled and may be blended with a gravy or kibbles or packaged alone.

4. 发明公开

EP3235811A1 PROCESS OF PREPARING OXALAMIDES 有权
标题翻译：制备酰胺的方法
公开(公告)号：EP3235811A1
公开(公告)日：2017-10-25
申请号：EP17174409.7
申请日：2007-04-19
申请人： Senomyx, Inc.
发明人： SHIGEMURA, Rhondi , CHEN, Qing , DARMOHUSODO, Vincent , DEAN, Aaron, R.
IPC分类号： C07D213/81 , C07C233/56 , A23L27/20
CPC分类号： A23L27/204 , A23L2/56 , A23L13/428 , A23L19/18 , A23L23/00 , A23L27/205 , A23L27/2052 , A23L27/2054 , A23L27/26 , A23L27/70 , A23L29/219 , A23L29/238
摘要： The present invention relates to the use of certain high potency savory ('umami') taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.
摘要翻译：本发明涉及用于制备食品，饮料和其它可食用组合物的某些高效香味（'鲜味'）味道调节剂作为咸味调味剂和/或谷氨酸一钠增强剂的用途，以及制备用于制备可食用食物和饮料的食品香料组合物。

5. 发明公开

EP3086661A1 MARINADE ZUM TUMBELN EINES FLEISCHPRODUKTS 有权
标题翻译：卤汁翻滚一肉制品
公开(公告)号：EP3086661A1
公开(公告)日：2016-11-02
申请号：EP14837060.4
申请日：2014-12-23
申请人： HAMA Foodservice GesmbH
发明人： HAINDL, Rudolf , MANDL, Hans
IPC分类号： A23L13/00 , A23L13/40 , A23L13/70
CPC分类号： A23L13/72 , A23L3/3454 , A23L13/428 , A23L13/70 , A23L27/00
摘要： A marinade for tumbling a meat product, with water and salt as ingredients, the marinade comprising a milk-based ingredient and gelatine; the marinade may further comprise starch and plum extract. The invention also describes a method for manufacturing a meat product by tumbling, with the steps of comminuting the meat into pieces, introducing the comminuted meat pieces into a tumbling device, introducing a marinade of the invention into the tumbling device onto the comminuted meat pieces, and tumbling the meat pieces in the marinade by rotating the tumbling device. Also claimed is a meat product which comprises at least one meat piece and a marinade of the invention absorbed in the meat piece.

6. 发明授权

EP2166863B1 METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS 有权转让
标题翻译：方法和组合物用于生产表面硬化肉制品
公开(公告)号：EP2166863B1
公开(公告)日：2016-08-31
申请号：EP08770585.1
申请日：2008-06-10
申请人： Kerry Group Services International Limited
发明人： HUSGEN, Ann , BAUMAN, Ken , MCKLEM, Lacey , PAPINAHO, Petri , JONES, Beth
IPC分类号： A23L13/40 , A23B4/20 , A23B4/22 , A23B4/24
CPC分类号： A23B4/22 , A23B4/20 , A23B4/24 , A23L13/03 , A23L13/428 , A23L13/60 , A23L13/72 , A23L13/74

7. 发明授权

EP2582253B1 METHOD AND APPARATUS FOR PRODUCING A FOAMED MEAT OR FISH PRODUCT 有权
标题翻译：方法和设备用于生产泡沫的肉或鱼产品
公开(公告)号：EP2582253B1
公开(公告)日：2016-07-20
申请号：EP11733785.7
申请日：2011-06-15
申请人： MARS, INCORPORATED
发明人： SCHLEBUSCH, Johannes
IPC分类号： A23L5/00 , A23L13/60 , A23P30/40 , A23N17/00
CPC分类号： A23P30/40 , A23K10/20 , A23K10/22 , A23K10/26 , A23K40/00 , A23L13/20 , A23L13/424 , A23L13/426 , A23L13/428 , A23L13/52 , A23L13/67 , A23L17/70 , A23N17/002 , A23V2002/00
摘要： The invention relates to a foamed meat product, comprising comminuted meat or fish and strand-like connective tissue components, obtainable by a method comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference, with a number of cavities to create cavitation, feeding a gas to the dispersing apparatus and operating the dispersing apparatus while creating cavitation and dispersing the gas supplied, in the process of which the sinews or ligaments are passed through the chamber without comminution, and creating a foamed meat or fish product containing strand-like connective tissue components.

8. 发明公开

EP2995201A1 Preservation of meat products with a composition comprising a vanilin and a cinnamate component 审中-公开
标题翻译：保存新鲜或生肉用香草和Zimtkomponente的混合物
公开(公告)号：EP2995201A1
公开(公告)日：2016-03-16
申请号：EP14183592.6
申请日：2014-09-04
申请人： Purac Biochem B.V.
发明人： Saurabh, Kumar , Heintz, Eelco Anthonius Johannes , Sijtsema, Geert Pieter , Schuddemat, Johanna Plijter
IPC分类号： A23B4/00 , A23L3/3463 , A23L13/40 , A23L13/50 , A23L17/00
CPC分类号： A23B4/20 , A23L3/3481 , A23L3/3508 , A23L3/3517 , A23L13/428 , A23L13/50 , A23L17/00 , A23V2002/00
摘要： The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a vanillin component and a cinnamate component was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of these preservative systems, the meat products containing them, and methods of treating meat.
摘要翻译：本发明涉及的肉类产品保鲜。特别提供了用于有效抑制或防止细菌生长的肉制品中的新程序和添加剂。发现本发明人做了香草醛成分和肉桂酸酯有效地在肉制品中抑制或防止细菌生长的组分的组合。组合，更特别的是，被证明是在水平没有造成显著的影响做了产品的风味和/或味道有效。此外更发现，本发明人做了治疗的肉类产品与本发明的组合对所述肉类产品的可视外观（颜色）具有有利的影响。本发明提供的组合物的防腐剂，使用合成的防腐剂体系，肉制品含有它们，以及治疗肉方法。

9. 发明公开

EP2932854A1 Pickling liquid injector 审中-公开
标题翻译：酸洗液体注射器
公开(公告)号：EP2932854A1
公开(公告)日：2015-10-21
申请号：EP15157150.2
申请日：2015-03-02
申请人： Higashimoto Kikai Co., Ltd.
发明人： Okada, Shinya
IPC分类号： A22C9/00 , A22C17/00 , A23L1/31
CPC分类号： A23B4/28 , A22C9/001 , A22C17/0053 , A23L13/428 , A23V2002/00
摘要： It is an object of the invention to improve the rotary-type pickling liquid injector so as to inject the pickling liquid into the meat ingredient correctly. A pickling liquid spout roller 1 is combined with an opposed roller 2. A convey mechanism conveys a meat ingredient between the spout and opposed rollers 1 and 2. The meat ingredient is nippedbetween the spout and opposed rollers 1 and 2, the rotary body 3 is rotated around the fixed body 4, and the opposed roller 2 is rotated around an axis thereof. The pickling liquid is injected into the meat ingredient.
摘要翻译：本发明的目的是改进旋转型酸洗液注射器，以便将酸洗液正确地注入肉成分中。酸洗液喷出辊1与对置辊2组合。输送机构在喷出口和对置辊1和2之间输送肉成分。肉成分被夹在喷出口和对置辊1和2之间，旋转体3为围绕固定体4旋转，并且相对辊2围绕其轴线旋转。酸洗液被注入到肉成分中。

10. 发明公开

EP2893818A2 ROAST CHICKEN PREPARATION METHOD 审中-公开
标题翻译：烧鸡的制备方法
公开(公告)号：EP2893818A2
公开(公告)日：2015-07-15
申请号：EP13835168.9
申请日：2013-08-26
申请人： Park, Chung Man
发明人： Park, Chung Man
IPC分类号： A23L1/315 , A23L1/176 , A23L1/01
CPC分类号： A23L5/12 , A23L5/15 , A23L7/157 , A23L13/428 , A23L13/57 , A23V2002/00
摘要： The present invention relates to a roast chicken preparation method, and more specifically relates to a roast chicken preparation method in which an uncooked chicken is pre-seasoned by rubbing in, putting on pre-seasoning ingredients such as garlic and red pepper powder salt, then the smell of chicken meat is removed by carrying out a meat-tenderization process via low temperature refrigerated maturation, then a batter coating is put on with a batter flour obtained by mixing wheat flour and corn starch with salt, pepper, garlic powder, whole peppers, ginger powder, chili powder or the like and frying is carried out in a mixed oil, and then the oil is taken off and roasting is carried out using a grill briquette direct flame fire, such that the roast chicken is one wherein greasiness has been removed by subjecting a chicken from a fried chicken step to a briquette direct flame roasting step; and the invention is useful in that greasiness is removed and clings less than with common fried chickens, the risk of taking in large volumes of cholesterol is overcome, storage properties after preparation are improved, and a crispy flavour is achieved even though the inside is moist and soft as the water fraction in the meat juices is conserved.
摘要翻译：烤鸡配制方法技术领域本发明涉及一种烤鸡配制方法，更具体地涉及一种烤鸡配制方法，其中未煮过的鸡通过摩擦进行预调味，然后将预先调制好的成分如大蒜和红辣椒粉盐放入其中通过低温冷藏成熟进行肉嫩化过程来去除鸡肉的气味，然后用面粉和玉米淀粉与盐，胡椒粉，大蒜粉，全辣椒混合得到的面糊粉涂上面糊涂层，生姜粉，辣椒粉等，在混合油中进行油炸后，取出油，使用烧烤炉直接火焰烧成进行烧制，从而使烤鸡成为油腻感的烧烤鸡通过对来自炸鸡步骤的鸡进行型煤直接火焰焙烧步骤而除去; 并且本发明的有益之处在于，与普通油炸鸡相比，油脂被去除并且附着得更少，克服了摄入大量胆固醇的风险，改善了制备后的储存特性，并且即使内部是潮湿的也获得了清脆的风味并且由于肉汁中的水分被保存而变软。

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