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1. 发明申请

US20170223978A1 MILK-BASED ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING THE SAME 审中-公开
公开(公告)号：US20170223978A1
公开(公告)日：2017-08-10
申请号：US15495571
申请日：2017-04-24
申请人： Emmanouil DOMAZAKIS , Peter PAPADAKIS
发明人： Emmanouil DOMAZAKIS , Peter PAPADAKIS
IPC分类号： A23C20/00 , A23L9/10 , A23G9/40 , A23C19/068 , A23G9/32
CPC分类号： A23C20/00 , A23C19/055 , A23C19/068 , A23G9/327 , A23G9/40 , A23L9/12 , A23V2002/00 , C12C7/165
摘要： The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.

2. 发明申请

US20140154386A1 METHOD FOR THE PREPARATION OF OIL-CONTAINING MEAT-BASED PRODUCTS COMPRISING A REDUCED AMOUNT OF ADDITIVES 有权
标题翻译：用于制备包含减少量的添加剂的含油肉制品的方法
公开(公告)号：US20140154386A1
公开(公告)日：2014-06-05
申请号：US14063455
申请日：2013-10-25
申请人： Emmanouil Domazakis
发明人： Emmanouil Domazakis
IPC分类号： A23L1/317
CPC分类号： A23L1/317 , A23B4/08 , A23L13/43 , A23L13/52 , A23L13/60 , A23L13/65 , A23L13/67 , A23L17/70
摘要： The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.
摘要翻译：本发明涉及含油粕基产品，优选乳液型肉类产品，切碎或粗粉碎的粕基产品，淡色和新鲜（生）香肠，除了通常预见的特定肉类的标准成分外的产品减少了选自乳化剂，稳定剂和/或增稠剂的添加剂。优选地，本发明的含油肉类产品最多仅含有一种选自乳化剂，稳定剂和/或增稠剂的单一添加剂。更优选地，本发明的肉类产品不含有添加剂，即不含乳化剂，不含稳定剂，也不含增稠剂。此外，本发明涉及制备所述含油肉类产品的方法。

3. 发明授权

US09011957B2 Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives 有权
标题翻译：含有少量添加剂的含油肉类产品的制备方法
公开(公告)号：US09011957B2
公开(公告)日：2015-04-21
申请号：US14063455
申请日：2013-10-25
申请人： Emmanouil Domazakis
发明人： Emmanouil Domazakis
IPC分类号： A23L1/317 , A23B4/08 , A23L1/314 , A23L1/315 , A23L1/325
CPC分类号： A23L1/317 , A23B4/08 , A23L13/43 , A23L13/52 , A23L13/60 , A23L13/65 , A23L13/67 , A23L17/70
摘要： The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.
摘要翻译：本发明涉及含油粕基产品，优选乳液型肉类产品，切碎或粗粉碎的粕基产品，淡色和新鲜（生）香肠，除了通常预见的特定肉类的标准成分外的产品减少了选自乳化剂，稳定剂和/或增稠剂的添加剂。优选地，本发明的含油肉类产品最多仅含有一种选自乳化剂，稳定剂和/或增稠剂的单一添加剂。更优选地，本发明的肉类产品不含有添加剂，即不含乳化剂，不含稳定剂，也不含增稠剂。此外，本发明涉及制备所述含油肉类产品的方法。

4. 发明申请

US20130316046A1 MILK-BASED ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：基于乳制品的替代品及其生产方法
公开(公告)号：US20130316046A1
公开(公告)日：2013-11-28
申请号：US13892846
申请日：2013-05-13
申请人： Emmanouil Domazakis , Peter Papadakis
发明人： Emmanouil Domazakis , Peter Papadakis
IPC分类号： A23C20/00
CPC分类号： A23C20/00 , A23C19/055 , A23C19/068 , A23G9/327 , A23G9/40 , A23L9/12 , A23V2002/00 , C12C7/165
摘要： The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
摘要翻译：本发明涉及使用食用油替代至少部分乳脂的乳基替代产品的生产。特别地，本发明涉及使用食用油代替至少部分乳脂的奶酪替代产品，冰淇淋替代产品，乳蛋糕替代产品或冷冻或冷冻甜点替代产品的生产。此外，基于牛奶的替代产品，特别是奶酪替代产品，冰淇淋替代产品，乳蛋糕替代产品或冷冻或冷冻甜点替代产品，以及使用食用油，特别是橄榄油进行生产的牛奶替代产品被公开。

5. 发明申请

US20110300261A1 Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives 审中-公开
标题翻译：含有少量添加剂的含油肉类产品的制备方法
公开(公告)号：US20110300261A1
公开(公告)日：2011-12-08
申请号：US13202553
申请日：2010-03-29
申请人： Emmanouil Domazakis
发明人： Emmanouil Domazakis
IPC分类号： A23L1/317 , A23L1/314
CPC分类号： A23L13/60 , A23B4/08 , A23L13/43 , A23L13/52 , A23L13/65 , A23L13/67 , A23L17/70
摘要： The present invention relates to oil-containing meat-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pate and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.
摘要翻译：本发明涉及含油肉类产品，优选乳液型肉类产品，切碎或粗粉碎的肉类产品，头和鲜（生）香肠，除了通常预见的特定肉类的标准成分之外的产品减少了选自乳化剂，稳定剂和/或增稠剂的添加剂。优选地，本发明的含油肉类产品最多仅含有一种选自乳化剂，稳定剂和/或增稠剂的单一添加剂。更优选地，本发明的肉类产品不含有添加剂，即不含乳化剂，不含稳定剂，也不含增稠剂。此外，本发明涉及制备所述含油肉类产品的方法。

6. 发明授权

US07026007B2 Method of production of a meat product containing olive oil 有权
标题翻译：含有橄榄油的肉制品的生产方法
公开(公告)号：US07026007B2
公开(公告)日：2006-04-11
申请号：US10031089
申请日：2001-05-29
申请人： Emmanouil Domazakis
发明人： Emmanouil Domazakis
IPC分类号： A23L1/314 , A23L1/317
CPC分类号： A23L13/43 , Y10S426/804
摘要： Method of pork meat products production (cooked—sausages—salamis of comminuted meat) with direct incorporation of olive oil and maximum possible animal fat substitution, which includes the following phases:a. Mixing of lean pork meat with water, salt, polyphosphates, preservatives, vegetable proteins, milk proteins and starch; b. Addition of olive oil and mixing; c. the mixture is encased with simultaneous application of vacuum and is pasteurized; d. cooling of the product.Products based on meat with incorporation of olive oil, which are produced according to this method, have an excellent stability as far as structure is concerned (compactness) and the sensory characteristics of olive oil which these products contain remain unchangeable.
摘要翻译：猪肉产品生产方法（熟肉肠肉粉碎肉）直接掺入橄榄油和最大可能的动物脂肪替代，其中包括以下阶段：a。瘦猪肉与水，盐，多磷酸盐，防腐剂，植物蛋白，乳蛋白和淀粉混合; b。加入橄榄油并混合; C。混合物同时施加真空并进行巴氏消毒; d。冷却产品。关于根据该方法生产的含有橄榄油的肉的产品在结构（紧致性）方面具有优异的稳定性，并且这些产品含有的橄榄油的感官特性保持不变。

7. 发明申请

US20050181111A1 Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese 失效
标题翻译：肉类产品的制备方法，直接掺入橄榄油和加入奶酪类奶酪
公开(公告)号：US20050181111A1
公开(公告)日：2005-08-18
申请号：US10506411
申请日：2003-10-14
申请人： Emmanouil Domazakis
发明人： Emmanouil Domazakis
IPC分类号： A23L13/40 , A23L13/00 , A23L13/60 , A23L1/31
CPC分类号： A23L13/43 , A23L13/40 , A23L13/424 , A23V2002/00 , A23V2250/2131
摘要： Preparation method for meat-based products with the direct incorporation of olive oil and the addition of the feta type cheese, which involves the following stages: (a) mixing of fat-free meat with water, salt, preservatives and auxiliary salts (b) addition of olive oil and mixing (c) addition of feta pieces and mixing (d) storage of the mixture with simultaneous vacuum application and pasteurisation (e) deep-freezing of the product. The meat-based products with olive oil and feta prepared in line with the aforementioned method have exceptional solidness, as far as structure is concerned, and retain the physical-chemical characteristics of the olive oil and the organoleptic characteristics of the feta contained in the products. Using the aforementioned method, preparation of such products can be assured even without the incorporation of olive oil, with the addition of feta type cheese only.
摘要翻译：直接掺入橄榄油的肉类产品的制备方法和加入羊毛类奶酪，其中包括以下阶段：（a）将无脂肪肉与水，盐，防腐剂和辅助盐混合（b）加入橄榄油并混合（c）加入毛片并混合（d）混合物的储存同时进行真空应用和巴氏消毒（e）产品的深度冷冻。根据上述方法制备的具有橄榄油和红豆的肉类产品在结构方面具有特殊的坚实性，并保持橄榄油的物理化学特性和产品中所含的纤维的感官特性。使用上述方法，即使没有加入橄榄油，也可以确保这样的产品的制备，仅加入纤丝型奶酪。

8. 发明授权

US08101228B2 Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese 失效
标题翻译：肉类产品的制备方法，直接掺入橄榄油和加入奶酪类奶酪
公开(公告)号：US08101228B2
公开(公告)日：2012-01-24
申请号：US10506411
申请日：2003-10-14
申请人： Emmanouil Domazakis
发明人： Emmanouil Domazakis
IPC分类号： A23L1/317
CPC分类号： A23L13/43 , A23L13/40 , A23L13/424 , A23V2002/00 , A23V2250/2131
摘要： Preparation method for meat-based products with the direct incorporation of olive oil and the addition of the feta type cheese, which involves the following stages: (a) mixing of fat-free meat with water, salt, preservatives and auxiliary salts (b) addition of olive oil and mixing (c) addition of feta pieces and mixing (d). storage of the mixture with simultaneous vacuum application and pasteurization (e) deep-freezing of the product. The meat-based products with olive oil and feta prepared in line with the aforementioned method have exceptional solidness, as far as structure is concerned, and retain the physical-chemical characteristics of the olive oil and the organoleptic characteristics of the feta contained in the products. Using the aforementioned method, preparation of such products can be assured even without the incorporation of olive oil, with the addition of feta type cheese only.
摘要翻译：直接掺入橄榄油的肉类产品的制备方法和加入羊毛类奶酪，其中包括以下阶段：（a）将无脂肪肉与水，盐，防腐剂和辅助盐混合（b）加入橄榄油并混合（c）加入冰片并混合（d）。储存混合物同时进行真空应用和巴氏杀菌（e）产品的深度冷冻。根据上述方法制备的具有橄榄油和红豆的肉类产品在结构方面具有特殊的坚实性，并保持橄榄油的物理化学特性和产品中所含的纤维的感官特性。使用上述方法，即使没有加入橄榄油，也可以确保这样的产品的制备，仅加入纤丝型奶酪。

9. 发明授权

US08075933B2 Method for the preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil 有权
标题翻译：用于制备发酵的干或半干肉制品的方法，部分取代动物脂肪并直接掺入橄榄油
公开(公告)号：US08075933B2
公开(公告)日：2011-12-13
申请号：US10577812
申请日：2004-10-18
申请人： Emmanouil Domazakis
发明人： Emmanouil Domazakis
IPC分类号： A23L1/31
CPC分类号： A23B4/12 , A23B4/033 , A23L13/428 , A23L13/43 , A23L13/45 , A23L13/65 , A23V2002/00 , A23V2250/2131
摘要： Method for the preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil Method for the preparation fermented dry or semi-dried meat products, with direct incorporation of olive oil. The said method includes the following phases: (a) mixing of the meat with cultures, sugars, preservatives and auxiliary salts, (b) admixture of olive oil and fat, (c) mixing until the desirable meat-fat grain is achieved, (d) stuffing of the meat paste in casings, (e) fermenting of the product in a chamber with relative humidity 95-80% and temperature of 25-20° C., (f) dehydration in a chamber 10 with relative humidity 80-75% and temperature 12-17° C. For the partial fermenting process products, the stages (e) and (f) are modified as follows: (e′) fermenting of the product in a chamber with relative humidity 75-60% and temperature of 25-30° C. for 24-30 hours, (f′) heating of the product up to core temperature of 55° C. and dehydration with relative humidity 75-80 % and temperature of 12-17° C. The fermented dry and semi-dried meat products with direct incorporation of olive oil, which are produced according to this method, have excellent stability from a structure point of view (consistency) and keep the physical and chemical characteristics of the olive oil.
摘要翻译：用于制备发酵的干或半干肉制品的方法，部分替代动物脂肪并直接掺入橄榄油制备发酵的干或半干肉类产品的方法，直接掺入橄榄油。所述方法包括以下阶段：（a）将肉与培养物，糖，防腐剂和辅助盐混合，（b）橄榄油和脂肪的混合，（c）混合直到达到所需的肉 - 脂颗粒（ d）在肠衣中填充肉糊，（e）在相对湿度为95-80％，温度为25-20℃的室中发酵产物，（f）在相对湿度为80〜对于部分发酵过程产物，阶段（e）和（f）被修改如下：（e'）在相对湿度为75-60％的室中发酵产物，和温度25-30℃，保持24-30小时，（f'）加热产物至核心温度55℃，脱水相对湿度75-80％，温度12-17℃。根据该方法生产的直接掺入橄榄油的发酵干和半干肉类产品从v的结构点具有优异的稳定性 ◎（一致性），保持橄榄油的理化特性。

10. 发明申请

US20110300283A1 Milk-based alternative product and method for producing the same 审中-公开
标题翻译：基于乳的替代产品及其生产方法
公开(公告)号：US20110300283A1
公开(公告)日：2011-12-08
申请号：US13202562
申请日：2010-12-09
申请人： Emmanouil Domazakis , Peter Papadakis
发明人： Emmanouil Domazakis , Peter Papadakis
IPC分类号： A23C19/055 , A23G9/32 , A23L1/187
CPC分类号： A23C20/00 , A23C19/055 , A23C19/068 , A23G9/327 , A23G9/40 , A23L9/12 , A23V2002/00 , C12C7/165
摘要： The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
摘要翻译：本发明涉及使用食用油替代至少部分乳脂的乳基替代产品的生产。特别地，本发明涉及使用食用油代替至少部分乳脂的奶酪替代产品，冰淇淋替代产品，乳蛋糕替代产品或冷冻或冷冻甜点替代产品的生产。此外，基于牛奶的替代产品，特别是奶酪替代产品，冰淇淋替代产品，乳蛋糕替代产品或冷冻或冷冻甜点替代产品，以及使用食用油，特别是橄榄油进行生产的牛奶替代产品被公开。

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