利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

250 条记录 (耗时 0.014 秒)

    METHOD OF SEASONING FOOD MATERIALS
    21.
    发明授权
    METHOD OF SEASONING FOOD MATERIALS 有权
    办法SPICE食物

    公开(公告)号：EP1308097B1

    公开(公告)日：2006-03-08

    申请号：EP01954452.7

    申请日：2001-08-06

    申请人： NIPPON SUISAN KAISHA, LTD.

    发明人： DOUMOTO, Nobuhiko, Nippon Suisan Kaisha, Ltd. ,  KOSAKA, Masahito, Nippon Suisan Kaisha, Ltd. ,  KORIYAMA, Tsuyoshi, Nippon Suisan Kaisha, Ltd.

    IPC分类号： A23L1/23 ,  A23L1/231 ,  A23L1/238

    CPC分类号： A23L13/72 ,  A23L27/24 ,  A23L27/26 ,  A23L27/50

    摘要： It is intended to provide functional seasonings having a function of promoting the penetration into materials, preferably together with another function of softening food materials, and a process for producing the same. Functional seasonings with the use of krill characterized by having a function of promoting the penetration of seasonings and/or a function of softening food materials. A method of seasoning food materials by using the function of promoting the penetration of seasonings into food materials and/or a function of softening food materials of seasonings with the use of krill. As the starting material, use is made of dried krill, preferably dried krill particles containing the whole components of krill. These functional seasonings are produced by adding water, sodium chloride and koji to krill employed as the starting material in the step of feeding moromi , further adding lactic acid bacteria (preferably halotolerant lactic acid bacteria) and yeast, and then fermenting and aging the moromi . The lactic acid bacteria are added in an amount 10 times or more as much as the yeast.

    MODIFIER FOR MEAT, PROCESS FOR PRODUCING MEAT PRODUCT, AND MEAT PRODUCT
    22.
    发明公开
    MODIFIER FOR MEAT, PROCESS FOR PRODUCING MEAT PRODUCT, AND MEAT PRODUCT 有权
    MODIFIKATIONSMITTELFÜRFLEISCH，VERFAHREN ZUR HERSTELLUNG EINES FLEISCHPRODUKTS，SOWIE FLEISCHPRODUKT

    公开(公告)号：EP1629731A1

    公开(公告)日：2006-03-01

    申请号：EP04720704.8

    申请日：2004-03-15

    申请人： Uno Shoyu Co., Ltd.

    发明人： UNO, Minoru; Uno Shoyu Co.,Ltd ,  UNO, Hisashi; Uno Shoyu Co., Ltd ,  UNO, Tsutomu; Uno Shoyu Co., Ltd ,  UNO, Tadashi; Uno Shoyu Co., Ltd ,  SHIMIZU, Shigenori; Uno Shoyu Co., Ltd

    IPC分类号： A23L1/31

    CPC分类号： A23D7/011 ,  A23B4/20 ,  A23L13/42 ,  A23L13/422 ,  A23L13/426 ,  A23L13/428 ,  A23L13/72

    摘要： A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a non-ionic surfactant, (E) 0.41 to 7.5 parts by weight of a viscosity-increasing polysaccharide, (F) 0.02 to 0.05 parts by weight of an anti-oxidant, (G) 0.03 to 0.1 parts by weight of a metal sequestering agent, (H) 0.005 to 0.5 parts by weight of a pH adjusting agent, (I) a preservative containing 0.00001 to 0.005 parts by weight of thujaplicin, and (J) water.

    摘要翻译： 肉改性剂包括水包油乳液，其含有（A）10〜60重量份的动物脂肪/油，（B）0.01〜1重量份的淀粉，（C）15〜40重量份 （D）0.3〜8.0重量份的非离子表面活性剂，（E）0.41〜7.5重量份增粘多糖，（F）0.02〜0.05重量份的抗 - 氧化剂（G）0.03〜0.1重量份的金属螯合剂，（H）0.005〜0.5重量份的pH调节剂，（I）含有0.00001〜0.005重量份的噻虫灵的防腐剂和（ J）水。

    Meat marinade comprising fat and protein
    24.
    发明公开
    Meat marinade comprising fat and protein 审中-公开
    Fleisch Marinade Enhaltend Fett und Eiweiss

    公开(公告)号：EP1552755A1

    公开(公告)日：2005-07-13

    申请号：EP04075059.8

    申请日：2004-01-08

    申请人： Van Goor's Slagerij V.O.F.

    发明人： van Goor, Johann Wilhelm

    IPC分类号： A23L1/318 ,  A23B4/18 ,  A23L1/39

    CPC分类号： A23L13/72 ,  A23L13/70

    摘要： This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein. Said marinade may comprise a fat- and protein-containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention.

    摘要翻译： 本发明涉及一种用于改善用于烹饪的肉制品的质地和多汁性的方法，其中包括用于油炸的肉制品。 特别地，本发明涉及一种用于改善肉制品的压痛和口感的新颖腌料。 提供了包含脂肪和蛋白质的肉腌汁。 所述腌料可以包含含脂肪和蛋白质的乳制品，例如烹饪奶油。 还提供了一种用于改善肉制品的压痛的方法，其包括用本发明的腌料腌制所述肉制品。

    FUNCTIONAL SEASONINGS
    27.
    发明公开
    FUNCTIONAL SEASONINGS 有权
    ZWECKMAESSIGE GEWUERZE

    公开(公告)号：EP1308097A4

    公开(公告)日：2004-10-20

    申请号：EP01954452

    申请日：2001-08-06

    申请人： NIPPON SUISAN KAISHA LTD

    发明人： DOUMOTO NOBUHIKO ,  KOSAKA MASAHITO ,  KORIYAMA TSUYOSHI

    IPC分类号： A23L17/40 ,  A23L13/70 ,  A23L27/10 ,  A23L27/24 ,  A23L27/26 ,  A23L27/50 ,  A23L1/23 ,  A23L1/231 ,  A23L1/238

    CPC分类号： A23L13/72 ,  A23L27/24 ,  A23L27/26 ,  A23L27/50

    摘要： It is intended to provide functional seasonings having a function of promoting the penetration into materials, preferably together with another function of softening food materials, and a process for producing the same. Functional seasonings with the use of krill characterized by having a function of promoting the penetration of seasonings and/or a function of softening food materials. A method of seasoning food materials by using the function of promoting the penetration of seasonings into food materials and/or a function of softening food materials of seasonings with the use of krill. As the starting material, use is made of dried krill, preferably dried krill particles containing the whole components of krill. These functional seasonings are produced by adding water, sodium chloride and koji to krill employed as the starting material in the step of feeding moromi , further adding lactic acid bacteria (preferably halotolerant lactic acid bacteria) and yeast, and then fermenting and aging the moromi . The lactic acid bacteria are added in an amount 10 times or more as much as the yeast.

    摘要翻译： 旨在提供具有促进对材料的渗透的功能的功能性调味料，优选与食品材料软化的另一功能以及制备功能调味品的方法。 功能性调味料的特点是使用磷虾作为原料，具有促进调味料渗透和/或软化食品的功能。 通过以磷虾作为起始原料的调味料和利用调味料促进各种调味料渗入食品的功能和/或软化食品的调味料的功能来调味食品的方法。 使用干磷虾，优选含有磷虾全部成分的干燥的磷虾颗粒作为原料。 功能性调味料是通过在生产醪液（酱油醪液）的步骤中将作为起始原料的磷虾中加入水，盐（氯化钠）和曲ji（霉菌培养物）来制备的，进一步添加乳酸菌和酵母，优选不溶性 乳酸菌和酵母，然后发酵和老化的moromi。 乳酸菌的添加量为酵母的10倍以上。

    NOVEL MEAT PRODUCT COMPRISING YOGURT AND PROCESS FOR PRODUCING THE SAME
    28.
    发明授权
    NOVEL MEAT PRODUCT COMPRISING YOGURT AND PROCESS FOR PRODUCING THE SAME 有权
    酸奶与方法及其生产肉制品

    公开(公告)号：EP1085825B1

    公开(公告)日：2003-03-12

    申请号：EP99926595.2

    申请日：1999-06-11

    申请人： BERNARD MATTHEWS LIMITED

    发明人： MATTHEWS, Bernard, Trevor ,  JOLL, David, John ,  KOPPERS, Werner ,  BUSE, Friedrich

    IPC分类号： A23L1/314 ,  A23C9/123

    CPC分类号： A23L13/72 ,  A23L13/424

    摘要： A novel meat product is provided which comprises a monolithic piece of meat that is injected with yogurt and processed mechanically to distribute the yogurt substantially uniformly throughout the piece. The product may comprise 5 to 50 % by weight of injected yogurt. Said yogurt may have a pH of less than 5.2, preferably about 3.8 to 3.9 to improve the shelf-life of a raw meat product. Alternatively, the meat product may be cooked, and the yogurt may have a pH of 4.8 to 5.1 to ensure that the overall pH of the meat product does not fall too close to the isoelectric point of the meat, thus preserving the natural moisture and juiciness of the meat during and after cooking.