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    • 73. 发明申请
    • Protein Food Material Having Controlled Hydrogen Sulfide Odor and Method for Controlling Hydrogen Sulfide Odor
    • 控制硫化氢气味的蛋白质食品材料及控制硫化氢气味的方法
    • US20070275138A1
    • 2007-11-29
    • US10575868
    • 2004-10-14
    • Takashi MoriTsuyoshi Koriyama
    • Takashi MoriTsuyoshi Koriyama
    • A23J3/26A23J3/04A23L3/34
    • A23J3/26A23J3/04A23L5/273A23L17/40A23L17/70A23L27/84A23V2002/00A23V2200/15A23V2250/708
    • [Problems] To provide a method for controlling hydrogen sulfide odor generating in a treatment of a protein material at a high temperature under elevated pressure. Particularly, to provide a method for controlling hydrogen sulfide odor generating in the production of a food material having a fibrous texture by a treatment with an extruder at a high temperature under elevated pressure. Also, to provide a food material having controlled hydrogen sulfide odor which is obtained by treating a protein material at a high temperature under elevated pressure. [Means for Solving Problems] In the production of a food material obtainable by treating a protein material at a high temperature under elevated pressure, hydrogen sulfide odor is controlled by adding an ascorbic acid analog, preferably ascorbic acid, isoascorbic acid, dihydroascorbic acid or a salt thereof. This is appropriate for producing a food material wherein the treatment at a high temperature under elevated pressure is a treatment with an extruder, and is suitable for producing a food material having a fibrous texture. Also, a fish or shellfish material is favorable as the protein material.
    • [问题]提供一种控制在高温下在高压下处理蛋白质材料中产生硫化氢气味的方法。 特别地,提供一种通过在高温下在高压下用挤出机处理来控制生产具有纤维织构的食品的硫化氢气味的方法。 此外,提供具有受控的硫化氢气味的食品材料,其通过在高压下在高压下处理蛋白质材料而获得。 解决问题的手段在通过在高压下高温处理蛋白质材料而得到的食品的制造中,通过添加抗坏血酸类似物,优选抗坏血酸,异抗坏血酸,二氢抗坏血酸或 的盐。 这适合于生产食品材料,其中在高温下在高压下的处理是用挤出机处理,并且适用于生产具有纤维质地的食品。 此外,鱼或贝类材料作为蛋白质材料是有利的。
    • 76. 发明申请
    • Fibrous fish meat-bound food having good form retention property and fibrous texture, dried product thereof and process for producing the same
    • 具有良好的保形性和纤维质地的纤维鱼肉结合食品,其干燥产物及其制备方法
    • US20070110883A1
    • 2007-05-17
    • US10579535
    • 2004-11-16
    • Takashi MoriIkuo Kimura
    • Takashi MoriIkuo Kimura
    • A23L1/325
    • A23J3/04A23L17/70
    • (Problems) To provide a fibrous fish meat-bound food which is excellent in form retention property and has a fibrous texture not completely united with a fish meat paste, and a dried fibrous fish meat-bound food which is excellent in form retention property, has a fibrous texture not completely united with a fish meat paste and is excellent in hot water-rehydration property. (Means for Solving Problems) A fibrous fish meat-bound food, which is excellent in form retention property, has a fibrous texture not completely united with a fish meat paste and is excellent in hot water-rehydration property, can be provided by a process of producing a dried fibrous fish meat-bound food which comprises mixing a fish meat protein having been molded into a fibrous form by acid-denaturation with a fish meat paste, molding, bonding by heating and then drying the mixture, wherein the pH of the mixture of the fish meat protein having been molded into a fibrous form by acid-denaturation with the fish meat paste is adjusted to from 6.7 to 7.5.
    • (问题)提供一种纤维鱼肉结合食品,其形状保持性优异,并且具有与鱼肉糊不完全一致的纤维结构,以及形状保持性优异的干燥纤维鱼肉结合食品, 具有与鱼肉糊不完全一致的纤维结构,热水补水性优异。 (解决问题的方法)具有优异形态保持性的纤维鱼肉结合食品具有与鱼肉糊不完全一致的纤维结构,并且热水补水性优异,可以通过工艺 生产干燥的纤维鱼肉结合食品,其包括将通过酸变性模制成纤维形式的鱼肉蛋白与鱼肉糊混合,模制,通过加热粘合然后干燥混合物,其中pH 通过与鱼肉糊进行酸变性而成型为纤维状的鱼肉蛋白质的混合物被调节至6.7〜7.5。