会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 9. 发明申请
    • PROCESS FOR MANUFACTURING, BY COLD EXTRUSION, PUFFED INTERMEDIATE FOOD PRODUCTS WHICH ARE STABLE TO HEAT TREATMENT, FROM HYDRATED ANIMAL PROTEINS
    • 通过冷挤压制造的过程,由水解动物蛋白质稳定加热处理的中间食品
    • US20100021593A1
    • 2010-01-28
    • US12309121
    • 2006-07-07
    • Nicolas DenisOlivier Mercier du Paty de Clam
    • Nicolas DenisOlivier Mercier du Paty de Clam
    • A23P1/12G01N33/02
    • A23L17/70A23P30/20
    • Manufacture of intermediate food products and/or of textured finished products that have been puffed to a greater or lesser extent from hydrated animal proteins without the addition of additives or emulsifiers and/or texturizing agents, which are stable to heat treatment, involving the following succession of steps: (1) a raw initial pulp (A4) is prepared from fish fillets; (2) a series of operations is performed to lead to the production of stabilized pulp (B9) which may or may not be kept in the frozen state; (3) this stabilized pulp is introduced into an evacuated stuffer (110) to be fed into a cold-regulated twin-screw extruder (111) with contra-rotating screws, in which a succession of steps of filling (111A) which may or may not be accompanied by the incorporation of mixing additives (112A/B), of mixing (111B) with a view to homogenizing the ingredients, of shearing (111C) so as to increase the number of potential protein re-attachment sites, of puffing (111 E2with incorporation of air or gas, then of conveying (111F) are carried out in such a way as to obtain a textured food product which has been puffed to a greater or lesser extent and may or may not include inclusions (C11) which is stable to heat treatment and the organoleptic and structural properties of which can be adapted and can differ from those of the raw material used.
    • 已经从水合动物蛋白质或多或少地膨胀的中间食品和/或纹理成品的制造,而不添加对热处理稳定的添加剂或乳化剂和/或增稠剂,涉及以下连续性 的步骤:(1)从鱼片制备原始初始纸浆(A4); (2)进行一系列操作,以便生产稳定的纸浆(B9),其可以或不保持在冷冻状态; (3)将该稳定化的纸浆引入抽真空的填料(110)中,以反向旋转的螺杆进料到冷调双螺杆挤出机(111)中,其中连续的填充步骤(111A) 可能不伴随混合添加剂(112A / B),混合(111B)以使成​​分均质化,剪切(111C),以增加潜在的蛋白质再附着位点的数量,膨化 (111E2,并入空气或气体,然后输送(111F))以这样一种方式进行,以获得已膨胀到或多或少的程度的织构化食品,并且可以包括或不包括夹杂物(C11),其包含 对于热处理是稳定的,其感官和结构特性可以适应并且可以与所用原料的不同。