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111. 发明申请

US20070254066A1 PROCESSED MEAT PRODUCT OR A FISH PASTE PRODUCT AND METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：加工肉制品或鱼浆产品及其生产方法
公开(公告)号：US20070254066A1
公开(公告)日：2007-11-01
申请号：US11777554
申请日：2007-07-13
申请人： Noriko MIWA , Hiroyuki Nakagoshi , Fumiyuki Hirose , Nami Nakamura , Tomohiro Kodera , Hidehiko Wakabayashi
发明人： Noriko MIWA , Hiroyuki Nakagoshi , Fumiyuki Hirose , Nami Nakamura , Tomohiro Kodera , Hidehiko Wakabayashi
IPC分类号： A23L1/31
CPC分类号： A23L17/50 , A23L13/48 , A23L13/67 , A23L13/74 , A23L17/40 , A23L17/65 , A23L17/70 , A23L33/195
摘要： The present invention provides a protein deamidating enzyme that is added to a food material containing muscle protein and acts on the same to produce high-quality foods.
摘要翻译：本发明提供一种蛋白质脱酰胺酶，其被添加到含有肌肉蛋白质的食物材料中并作用于其上以产生高质量的食物。

112. 发明申请

US20070207254A1 METHODS OF SEPARATING FAT FROM SOY MATERIALS AND COMPOSITIONS PRODUCED THEREFROM 审中-公开
标题翻译：从大豆材料和其制备的组合物中分离脂肪的方法
公开(公告)号：US20070207254A1
公开(公告)日：2007-09-06
申请号：US11681215
申请日：2007-03-02
申请人： Donald L. Crank
发明人： Donald L. Crank
IPC分类号： A23L1/20
CPC分类号： A23C11/103 , A23C11/106 , A23C19/082 , A23J1/14 , A23L2/66 , A23L7/135 , A23L11/07 , A23L13/426 , A23L13/67 , A23L33/40 , C11B1/06 , C11B1/10 , C11B1/104
摘要： Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy protein compositions and food products comprising the reduced-fat extracts or reduced-fat protein compositions.
摘要翻译：公开了从大豆材料中分离富脂级分和还原脂肪提取物的方法。还公开了富脂级分，原油，脱胶油，大豆胶，还原脂肪大豆提取物，还原脂肪大豆蛋白组合物和包含减脂提取物或还原脂蛋白组合物的食品。

113. 发明申请

US20070207244A1 METHODS OF SEPARATING FAT FROM NON-SOY PLANT MATERIALS AND COMPOSITIONS PRODUCED THEREFROM 审中-公开
标题翻译：从非大豆植物材料分离脂肪的方法及其生产的组合物
公开(公告)号：US20070207244A1
公开(公告)日：2007-09-06
申请号：US11681217
申请日：2007-03-02
申请人： Donald L. Crank
发明人： Donald L. Crank
IPC分类号： A23L2/02
CPC分类号： A23C11/103 , A21D2/266 , A21D13/064 , A23C9/133 , A23C11/06 , A23C20/00 , A23G1/44 , A23G9/38 , A23J1/006 , A23J1/007 , A23J1/12 , A23J1/14 , A23L2/39 , A23L2/66 , A23L7/126 , A23L11/07 , A23L13/426 , A23L13/65 , A23L13/67 , A23L17/70 , A23L33/185 , A23L33/40 , C11B1/14
摘要： Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.
摘要翻译：公开了分离非大豆植物材料以产生富脂级分，减脂植物提取物，降脂植物蛋白质组合物，原油，植物胶，脱胶油和蛋白质 - 脂肪沉积物的方法。还公开了包含或由减脂提取物，富脂级分，树胶，油，蛋白质 - 脂肪沉积物和还原脂肪蛋白质组合物含有或制备的食品。

114. 发明申请

US20070172576A1 Restructured meat product 审中-公开
标题翻译：重组肉制品
公开(公告)号：US20070172576A1
公开(公告)日：2007-07-26
申请号：US11337859
申请日：2006-01-23
申请人： Antonio Mata
发明人： Antonio Mata
IPC分类号： A23L1/31
CPC分类号： A23L13/67
摘要： Improved restructured meat products are provided which exhibit enhanced texture, tenderness, juiciness, and flavor. The meat products are formed by mixing together brine-treated, essentially gristle free raw meat strips (e.g., beef, poultry, pork or mixtures thereof) in the form of strips and ground beef containing naturally-occurring fat, followed by forming the mixture into steak-like bodies.
摘要翻译：提供改良的重组肉类产品，其具有增强的质地，柔软性，多汁性和风味。肉制品通过将含有天然存在的脂肪的带状和磨碎牛肉的盐水处理的，基本上无碎的生肉条（例如牛肉，家禽，猪肉或其混合物）混合在一起形成，然后将混合物形成牛排般的身体。

115. 发明授权

US07090881B2 Method of continuous production of dried, ground meat reconstituted as thin slabs 失效
标题翻译：连续生产干粉，碎肉的方法，重组为薄板
公开(公告)号：US07090881B2
公开(公告)日：2006-08-15
申请号：US10756735
申请日：2004-01-13
申请人： Jean Sirami , Pascal Lhoutellier
发明人： Jean Sirami , Pascal Lhoutellier
IPC分类号： A23L1/317
CPC分类号： A23B4/023 , A22C5/00 , A22C11/005 , A22C11/02 , A23B4/00 , A23B4/02 , A23L13/60 , A23L13/62 , A23L13/67 , Y02A40/946
摘要： The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper conveying the minced meat into a meat pump, continuously presented in the form of a tube or a continuous flattened strip; unwinding a film capable of forming a scaling sheath around the continuous tube or strip of minced meat; passing the sheathed minced meat tube or strip in a rolling device for spreading the minced meat into a strip configuration in a thin layer, in a compacting and texturing configuration not revealing the meat parts themselves; continuously unwinding in a dehydrating solution bath; curing the drawn minced meat strip at the output of the bath removing the sheath-forming film; and conveying the thin rolled minced meat strip to a cutting and packaging station.
摘要翻译：本发明涉及一种包括以下步骤的方法：在切碎机中切碎或多或少的贵重肉; 在将切碎的肉输送到肉汁泵的切碎机的输出处，以管或连续扁平带的形式连续呈现; 展开能够在连续管或切碎的肉条周围形成鳞屑的膜; 将包覆的切碎的肉管或条带放在滚动装置中，以将切碎的肉分散成薄层状的条状构造，以压实和纹理构型不显露肉部分本身; 在脱水溶液浴中不断退绕; 在除去皮肤形成膜的浴的输出处固化拉拔的肉条; 并将薄的切碎的肉条输送到切割和包装站。

116. 发明申请

US20050084590A1 Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid 审中-公开
标题翻译：包含含有膳食纤维凝胶，水和脂质的乳化液体缩短组合物的加工肉
公开(公告)号：US20050084590A1
公开(公告)日：2005-04-21
申请号：US10689269
申请日：2003-10-20
申请人： Triveni Shukla , Gregory Halpern
发明人： Triveni Shukla , Gregory Halpern
IPC分类号： A23L1/0534 , A23L1/10 , A23L1/308 , A23L1/314 , A23L1/317 , A23L1/05
CPC分类号： A23L13/67 , A23L7/115 , A23L13/422 , A23L13/426 , A23L13/43 , A23L13/65 , A23L29/262 , A23L33/22 , A23V2002/00 , A23V2200/124
摘要： According to the present invention, fat and caloric content of processed meats can be reduced by the replacement of a portion fat content normally found in processed meats with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of processed meats can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of processed meats, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.
摘要翻译：根据本发明，通过用含有膳食纤维凝胶，水和脂质的等量的乳化液体缩短组合物代替通常在加工肉中发现的部分脂肪含量，可以减少加工肉的脂肪和热量含量。结果是加工肉的脂肪和热量含量可以对味道和质地的影响最小化。此外，这些乳化混合物或“包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物”还可以包含功能性食品，例如高ω3和ω6油以及纯ω3和ω6脂肪酸，中链甘油三酯， β-胡萝卜素，钙硬脂酸酯，维生素E，生物类黄酮，吡喃并吡喃酮，植物来源的多酚抗氧化剂，番茄红素，黄体素和可溶性纤维，例如衍生自酵母的β-葡聚糖，以及衍生自谷物，亚麻籽和其他植物的其他可溶性纤维，水果纤维来源及其任何组合。因此，除了减少加工肉的脂肪和热量含量之外，还可以通过用包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物代替一部分脂肪来实现进一步的健康益处。

117. 发明申请

US20040146631A1 Method for continuous production of dried, ground meat reconstituted as thin slabs 失效
标题翻译：连续生产干粉碎的碎肉的方法，重新制成薄板坯
公开(公告)号：US20040146631A1
公开(公告)日：2004-07-29
申请号：US10756735
申请日：2004-01-13
发明人： Jean Sirami , Pascal Lhoutellier
IPC分类号： A23L001/31
CPC分类号： A23B4/023 , A22C5/00 , A22C11/005 , A22C11/02 , A23B4/00 , A23B4/02 , A23L13/60 , A23L13/62 , A23L13/67 , Y02A40/946
摘要： The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper conveying the minced meat into a meat pump, continuously presented in the form of a tube or a continuous flattened strip; unwinding a film capable of forming a scaling sheath around the continuous tube or strip of minced meat; passing the sheathed minced meat tube or strip in a rolling device for spreading the minced meat into a strip configuration in a thin layer, in a compacting and texturing configuration not revealing the meat parts themselves; continuously unwinding in a dehydrating solution bath; curing the drawn minced meat strip at the output of the bath removing the sheath-forming film; and conveying the thin rolled minced meat strip to a cutting and packaging station.
摘要翻译：本发明涉及一种包括以下步骤的方法：在切碎机中切碎或多或少的贵重肉; 在将切碎的肉输送到肉汁泵的切碎机的输出处，以管或连续扁平带的形式连续呈现; 展开能够在连续管或切碎的肉条周围形成鳞屑的膜; 将包覆的切碎的肉管或条带放在滚动装置中，以将切碎的肉分散成薄层状的条状构造，以压实和纹理构型不显露肉部分本身; 在脱水溶液浴中不断退绕; 在除去皮肤形成膜的浴的输出处固化拉拔的肉条; 并将薄的切碎的肉条输送到切割和包装站。

118. 发明申请

US20030039727A1 Meat chips 审中-公开
标题翻译：肉片
公开(公告)号：US20030039727A1
公开(公告)日：2003-02-27
申请号：US10217783
申请日：2002-08-13
发明人： Selden G. Crocker
IPC分类号： A23L003/00
CPC分类号： A23L13/67 , A23L13/00
摘要： Unique crisp pepperoni meat chips snack food is prepared having reduced calories, fat, and cholesterol. The process involves treating slices of pepperoni in a first nullsweatnull step, followed by a second nullsweatnull step and preabsorbent period where the pepperoni slices are enclosed within top double layers and bottom quadruple layers of absorbent material in a microwave tray. This is followed by a microwave treatment of the tray to transform the pepperoni slices into crispy pepperoni meat chips which are packaged in snack bags.
摘要翻译：制备了具有降低热量，脂肪和胆固醇的独特清脆的意大利香肠肉片休闲食品。该方法包括在第一个“汗”步骤中处理辣椒片，随后进行第二个“汗”步骤和预吸收期，其中将意大利薄荷片封闭在微波托盘中的吸收材料的顶部双层和四层底层内。之后是将托盘微波处理以将意大利面切片转化成包装在小吃袋中的脆皮辣香肠肉片。

119. 发明授权

US06472010B1 Gelling system comprising carrageenan and coconut endosperm 失效
标题翻译：包括角叉菜胶和椰子胚乳的胶凝体系
公开(公告)号：US06472010B1
公开(公告)日：2002-10-29
申请号：US08973206
申请日：1998-03-16
申请人： Charles Ivie Speirs , Stephen Harford
发明人： Charles Ivie Speirs , Stephen Harford
IPC分类号： A23L105
CPC分类号： A23K20/10 , A23C9/1544 , A23L13/422 , A23L13/67 , A23L25/30 , A23L29/256
摘要： An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts carrageenan by weight is disclosed. A process for making the gel is also disclosed.
摘要翻译：公开了一种弹性含水凝胶，其包含椰子胚乳和角叉菜胶的协同混合物，优选以至少1重量比，更优选至少5重量份的椰子至10重量份的角叉菜胶的重量比。还公开了制备凝胶的方法。

120. 发明授权

US06387426B1 Method for treating meat products with ammonia 有权
标题翻译：用氨处理肉制品的方法
公开(公告)号：US06387426B1
公开(公告)日：2002-05-14
申请号：US09685352
申请日：2000-10-10
申请人： Eldon Roth
发明人： Eldon Roth
IPC分类号： A23B416
CPC分类号： A23B4/18 , A23B4/16 , A23B4/26 , A23G3/0012 , A23G3/0221 , A23G9/20 , A23L3/3409 , A23L3/3454 , A23L13/432 , A23L13/60 , A23L13/67
摘要： Ammonia is first applied to a meat product to produce an ammoniated meat product. The ammoniated meat product is then contained in a treatment vessel in a treatment gas atmosphere substantially free of ammonia gas. Once the ammoniated meat product is contained in the appropriate atmosphere, the treatment method includes increasing the pressure in the treatment vessel to an operating pressure greater than the vapor pressure of ammonia at the temperature of the ammoniated meat product being treated. The operating pressure is held within the treatment vessel for an operating period effective to reduce the amount of ammonia gas which escapes from the meat product after the product is placed again under atmospheric conditions.
摘要翻译：首先将氨用于肉制品以产生氨化肉制品。然后将氨化肉制品在基本上不含氨气的处理气体气氛中包含在处理容器中。一旦氨化肉产品被包含在适当的气氛中，处理方法包括在待处理的氨化肉制品的温度下将处理容器中的压力增加到大于氨的蒸气压的操作压力。操作压力保持在处理容器内，操作期间有效地减少在产品在大气条件下再次放置之后从肉制品中逸出的氨气的量。

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