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1. 发明申请

WO2005094617A1 METHOD OF PRODUCTION OF MEAT PRODUCTS FROM ENTIRE MUSCULAR TISSUE, WITH DIRECT INCORPORATION OF OLIVE OIL 审中-公开
标题翻译：生产完整的肌肉组织的肉类产品的方法，直接加入橄榄油
公开(公告)号：WO2005094617A1
公开(公告)日：2005-10-13
申请号：PCT/GR2005/000009
申请日：2005-04-01
申请人： CRETA FARM ANONIMOS VIOMICHANIKI & EMPORIKI ETAIREIA , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/314
CPC分类号： A23B4/023 , A23L13/43 , A23L13/60 , A23L13/65 , A23L13/67 , A23V2002/00 , Y02A40/946 , A23V2250/2131
摘要： A method for the production of meat products from entire muscular tissue with direct incorporation of olive oil and maximum possible substitution of animal fat, which is achieved by the addition of the olive oil after the extraction of the salt soluble meat proteins. This method includes the following stages: (a) tumbling of meat injected with the appropriate brine in a tumbling machine, (b) admixture of the olive oil, (c) the tumbling continues until the complete incorporation of the olive oil, (d) stuffing in casings, heat treatment and packing of the products. The meat-based products with incorporated olive oil, which are produced according to this method, provide an excellent stability from a structure point of view (consistency) and the physical and chemical characteristics of the olive oil contained in these products remain unaltered.
摘要翻译：一种用于从整个肌肉组织生产肉制品的方法，其直接掺入橄榄油并最大限度地替代动物脂肪，其通过在提取盐可溶性肉蛋白之后加入橄榄油来实现。这种方法包括以下阶段：（a）在翻滚机中用适当的盐水注入的肉的翻滚，（b）橄榄油的混合，（c）继续滚动，直到橄榄油完全并入，（d）填料在外壳中，热处理和包装的产品。根据该方法生产的含有橄榄油的肉类产品从结构观点（一致性）提供了极好的稳定性，并且这些产品中所含的橄榄油的物理和化学特性保持不变。

2. 发明申请

WO2002065860A1 METHOD OF PRODUCTION OF A MEAT PRODUCT CONTAINING OLIVE OIL 审中-公开
标题翻译：生产含有橄榄油的肉制品的方法
公开(公告)号：WO2002065860A1
公开(公告)日：2002-08-29
申请号：PCT/GR2001/000025
申请日：2001-05-29
申请人： "CRETA FARM ANONIMOS VIOMICHANIKI & EMPORIKI ETAIREIA" , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/314
CPC分类号： A23L13/43 , Y10S426/804
摘要： Method of production of goods based on meat (products of cooked pork meats - sausages - salamis of contracted meat) with direct embodiment of olive oil and maximum possible substitution of animal fat, which includes the following stages: a) Mixture of thin meat with H2O, salt, poli - phosphoric salts, preservatives, vegetable proteins, milk proteins and starch. b) Insertion of olive oil and continuation of mixture. c) The mixture is encased with simultaneous application of vacuum and pasteurization. d) Freeze of product. Products based on meat with embodiment of olive oil, which are produced according to this method have an excellent stability as far structure is concerned (compactness) and the scenic-chemical features of olive oil which these products contain remain unchangeable.
摘要翻译：生产基于肉类的肉类（肉类肉制品 - 香肠 - 收缩肉类的产品）的生产方法，直接体现橄榄油，并最大限度地替代动物脂肪，其中包括以下阶段：a）将薄肉与H2O混合，盐，磷酸盐，防腐剂，植物蛋白，乳蛋白和淀粉。 b）插入橄榄油并继续混合。 c）混合物同时进行真空和巴氏消毒。 d）冷冻产品。基于这种方法生产的基于肉类和橄榄油实施的产品在远离结构（紧凑性）方面具有优异的稳定性，并且这些产品含有的橄榄油的风景化学特征保持不变。

3. 发明申请

WO2005034652A1 METHOD FOR THE PREPARATION OF PREPARATION OF FERMENTED DRY OR SEMI-DRIED MEAT PRODUCTS, WITH PARTIAL SUBSTITUTION OF THE ANIMAL FAT AND DIRECT INCORPORATION OF OLIVE OIL 审中-公开
标题翻译：制备发酵干燥或半干性肉制品的方法，部分代替动物脂肪和直接同时加入橄榄油
公开(公告)号：WO2005034652A1
公开(公告)日：2005-04-21
申请号：PCT/GR2004/000050
申请日：2004-10-18
申请人： CRETA FARM ANONIMOS VIOMICHANIKI & EMPORIKI ETAIREIA , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/314
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 - 脂肪颗粒 d）在外壳中填充肉糊，（e）在相对湿度为95-80％，温度为25-20℃的室中发酵产物，（f）相对湿度为80-75的室10中的脱水％和温度12-17℃。对于部分发酵工艺产品，阶段（e）和（f）被修改如下：（e'）在相对湿度为75-60％和温度为25-30℃的室中发酵产物， 30分钟，（f'）将产物加热至核心温度55℃，脱水相对湿度75-80％，温度12-17℃。根据这种方法生产的直接掺入橄榄油的发酵干和半干肉类产品从结构观点（一致性）具有优异的稳定性，并保持橄榄油的物理和化学特性。

4. 发明申请

WO2005034638A1 METHOD OF PRODUCTION OF CROISSANT TYPE PASTRY PRODUCTS WITH CHARCUTERIE AND CREAM CHEESE FILLING, AND WITH INCORPORATION OF OLIVE OIL INTO THE DOUGH 审中-公开
标题翻译：生产巧克力和奶酪馅料的复合型产品的方法，并将橄榄油加入到粗粉
公开(公告)号：WO2005034638A1
公开(公告)日：2005-04-21
申请号：PCT/GR2004/000034
申请日：2004-06-18
申请人： CRETA FARM ANONIMOS VIOMICHANIKI & EMPORIKI ETAIREIA , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A21D13/00
CPC分类号： A21D8/045 , A21D2/165 , A21D8/02 , A21D13/19 , A21D13/31 , A21D15/02
摘要： Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method includes the following production stages: 1. Preparation of specific emulsion for the olive oil incorporation. 2. Preparation of liquid leaven for stably adjusting the pH using biological means and creating conditions for improved conservation and organoleptic properties (flavor, taste, softness) of the refrigerated final product. 3. Preparation and maturation of the main croissant type dough in two phases as well as shaping, multiplication and ironing of sheets at specified thickness. 4. Cutting of the dough, automatic incorporation of cooked meat, folding and prolonged maturation Baking, pre-cooling and injection of cream cheese under aseptic conditions. Packing in protective atmosphere of inert gases followed by storage and transportation under refrigeration.
摘要翻译：用于制备具有熟肉和奶油干酪填充物的羊角面包糕点的方法，其中直接或间接的橄榄油结合到面团中，其储存和运输在冷藏下进行。该方法包括以下生产阶段：1.制备用于橄榄油掺入的特定乳液。 2.使用生物手段制备稳定调节pH值的液体酵母，并创造条件以改善冷藏最终产品的保存和感官特性（风味，味道，柔软度）。 3.主要羊角面包面团的制作和成熟两个阶段，以及规定厚度的片材的成型，倍增和熨烫。 4.切割面团，自动加入熟肉，折叠和长时间成熟在无菌条件下烘烤，预冷和注入奶油干酪。在惰性气体的保护气氛中包装，然后在冷藏下储存和运输。

5. 发明申请

WO2004082404A1 PREPARATION METHOD FOR MINCED MEAT PRODUCTS, WITH ADDITION OF FETA TYPE CHEESE AND INCORPORATION OF OLIVE OIL 审中-公开
标题翻译：加入肉豆蔻油和加入橄榄油的米饭制品的制备方法
公开(公告)号：WO2004082404A1
公开(公告)日：2004-09-30
申请号：PCT/GR2003/000045
申请日：2003-10-14
申请人： CRETA FARM ANONIMOS VIOMICHANIKI & EMPORIKI ETAIREIA , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/317
CPC分类号： A23L13/67 , A23L13/424 , A23L13/426 , A23L13/428 , A23L13/43 , A23L13/60 , A23L13/62 , A23L13/65
摘要： preparation method for minced meat products with the addition of feta dispersed throughout the product and the incorporation of olive oil, which involves the following stages: (a) mixing of meat with water, salt, breadcrumbs and plant fibres (b) addition of olive oil and mixing (c) addition of feta (d) mixing and refrigeration application with CO 2 (e) forming of the mixture (f) heat treatment and (g) deep-freezing of the product. Preparation method for minced meat products filled with a feta filling and incorporation of olive oil in an extruder type machine. The products prepared in line with the aforementioned methods have exceptional solidness, as far as structure is concerned, and retain the organoleptic characteristics of the feta contained in the products and the physical-chemical characteristics of the olive oil.
摘要翻译：切碎肉制品的制备方法，其中加入分散在整个产品中的纤维和掺入橄榄油，其包括以下阶段：（a）将肉与水，盐，面包屑和植物纤维混合（b）加入橄榄油（c）加入（d）混合和制冷应用与二氧化碳（e）混合物的形成（f）加热处理和（g）产品的深度冷冻。在挤出机型机器中填充填充橄榄油并加入橄榄油的切肉制品的制备方法。根据上述方法制备的产品在结构方面具有特殊的坚固性，并保留了产品中所含的纤维的感官特性和橄榄油的物理化学特性。

6. 发明申请

WO2010026231A1 OIL COMPOSITION FOR THE PREPARATION OF OIL CONTAINING FOOD PRODUCTS 审中-公开
标题翻译：用于制备含油的食品的油组合物
公开(公告)号：WO2010026231A1
公开(公告)日：2010-03-11
申请号：PCT/EP2009/061493
申请日：2009-09-04
申请人： CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/31 , A23L1/314 , A23L1/315 , A23L1/317
CPC分类号： A23L13/65 , A23L13/30 , A23L13/428 , A23L13/43 , A23L13/45
摘要： The present invention relates to an oil composition, comprising oil and broth, a method for its preparation, and its use for the preparation of oil containing meat-based products as well as oil containing emulsion-type foodstuff products. Moreover, the present invention relates to a method for the production of oil containing meat-based products using said oil composition and to the oil containing meat-based products resulting therefrom.
摘要翻译：本发明涉及包含油和肉汤的油组合物，其制备方法及其用于制备含有肉类产品的油以及含油乳液型食品的用途。此外，本发明涉及使用所述油性组合物和由其得到的含有肉类的食品的油的生产含油肉制品的方法。

7. 发明申请

WO2013117347A1 METHOD FOR THE PREPARATION OF OIL-CONTAINING MEAT-BASED PRODUCTS COMPRISING A DIRECT OIL ADDITION PROTOCOL 审中-公开
标题翻译：制备含有直接油添加剂的含油类肉制品的方法
公开(公告)号：WO2013117347A1
公开(公告)日：2013-08-15
申请号：PCT/EP2013/000391
申请日：2013-02-08
申请人： DOMAZAKIS, Emmanouil , DOMAZAKIS, Konstantinos
发明人： DOMAZAKIS, Emmanouil , DOMAZAKIS, Konstantinos
IPC分类号： A23L1/314 , A23L1/317
CPC分类号： A23L1/31454 , A23L13/43 , A23L13/60 , A23L13/65 , A23L13/67 , A23V2002/00
摘要： The present invention relates to oil-containing meat-based products, preferably products made of finely or/and coarsely comminuted meat or minced meat, which exhibit exceptional stability. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products, comprising a simultaneous addition of oil and aqueous medium to a meat preparation, preferably in a multi-step mode. The invention further relates to meat-based products, obtainable by that process.
摘要翻译：本发明涉及含油的肉类产品，优选由精细或/或粗粉碎的肉或切肉制成的产品，其表现出非常稳定。此外，本发明涉及一种制备所述含油肉类产品的方法，包括同时向肉制品中加入油和水性介质，优选为多步骤模式。本发明还涉及可通过该方法获得的肉类产品。

8. 发明申请

WO2011070114A1 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：WO2011070114A1
公开(公告)日：2011-06-16
申请号：PCT/EP2010/069282
申请日：2010-12-09
申请人： CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL, trading as CRETA FARM S.A. , MEVGAL S.A. – DAIRY PRODUCT INDUSTRY, trading as MEVGAL S.A. , DOMAZAKIS, Emmanouil , PAPADAKIS, Peter
发明人： DOMAZAKIS, Emmanouil , PAPADAKIS, Peter
IPC分类号： A23C19/055 , A23L1/187 , 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.
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。

9. 发明申请

WO2010145857A1 METHOD FOR THE PREPARATION OF OIL-CONTAINING MEAT-BASED PRODUCTS COMPRISING A REDUCED AMOUNT OF ADDITIVES 审中-公开
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：WO2010145857A1
公开(公告)日：2010-12-23
申请号：PCT/EP2010/054083
申请日：2010-03-29
申请人： CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL TRADING AS CRETA FARM S.A. , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/314
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 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只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。

10. 发明申请

WO2004082403A1 PREPARATION METHOD FOR MEAT BASED PRODUCTS, WITH DIRECT INCORPORATION OF OLIVE OIL AND ADDITION OF FETA TYPE CHEESE 审中-公开
标题翻译：肉制品的制备方法，直接加入橄榄油和加入FETA类型
公开(公告)号：WO2004082403A1
公开(公告)日：2004-09-30
申请号：PCT/GR2003/000046
申请日：2003-10-14
申请人： "CRETA FARM ANONIMOS VIOMICHANIKI & EMPOROKI ETAIREIA" , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/314
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上具有特殊的坚实性，并保留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。

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