发明公开
EP2882303A1 PRODUCT AND PROCESS FOR REDUCING OIL AND FAT CONTENT IN COOKED FOOD WITH ANIMAL MUSCLE PROTEIN IN SUSPENSION
审中-公开
产品及方法熟食动物肌肉蛋白的悬浮油脂含量的降低
- 专利标题： PRODUCT AND PROCESS FOR REDUCING OIL AND FAT CONTENT IN COOKED FOOD WITH ANIMAL MUSCLE PROTEIN IN SUSPENSION
- 专利标题（中）： 产品及方法熟食动物肌肉蛋白的悬浮油脂含量的降低
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申请号： EP13829546.4申请日： 2013-08-09
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公开(公告)号： EP2882303A1公开(公告)日： 2015-06-17
- 发明人: KELLEHER, Stephen, D. , FIELDING, William, R. , SAUNDERS, Wayne, S. , WILLIAMSON, Peter, G.
- 申请人： Proteus Industries, Inc.
- 申请人地址： 21 Great Republic Drive Gloucester Massachusetts 01930 US
- 专利权人： Proteus Industries, Inc.
- 当前专利权人： Proteus Industries, Inc.
- 当前专利权人地址： 21 Great Republic Drive Gloucester Massachusetts 01930 US
- 代理机构： Capasso, Olga
- 优先权： US201261682277P 20120812
- 国际公布： WO2014028331 20140220
- 主分类号： A23L1/29
- IPC分类号： A23L1/29 ; A23L1/305 ; A23J3/04
摘要：
A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
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