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公开(公告)号：EP1272052B1
公开(公告)日：2006-06-07
申请号：EP01928351.4
申请日：2001-04-03
申请人： CP Kelco APS
发明人： HAUKSSON, Helgi
CPC分类号： A23B4/0235 , A23B4/027 , A23L13/422 , A23L29/20 , A23L29/231 , A23L29/256
摘要： Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the composition comprises a thixotropic gel which has been shear thinned, and is added to the food product in a shear thinned condition, as well as wherein the aqueous composition comprises a composition that does not form a gel externally of the food product, and which is gellable in the food product.
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公开(公告)号：EP1084621B1
公开(公告)日：2005-02-09
申请号：EP00119859.7
申请日：2000-09-12
申请人： Ajinomoto Co., Inc.
发明人： Susa, Yasuyuki, Food Research & Development Labs. , Nakagoshi, Hiroyuki, Food Research & Development , Sakaguchi, Shoji, Food Research & Development
CPC分类号： C12Y203/02013 , A23B4/0235 , A23B4/027 , A23B4/22 , A23L13/424 , A23L13/426 , A23L13/48 , A23L13/74
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63.发明授权SOLUTION UTILE POUR LA DECONTAMINATION BACTERIENNE DE DENREES ALIMENTAIRES ET SON PROCEDE D'UTILISATION 无效BACTERIELDEKONTAMINIERUNGSLÖSUNG食品及使用方法
公开(公告)号：EP1115294B1
公开(公告)日：2003-05-02
申请号：EP99943003.6
申请日：1999-09-20
申请人： Rhodia Chimie
发明人： VINCENT, Sophie
摘要： The invention concerns a method for treating foods characterised in that it comprises a step which consists in contacting said food with a solution having an OH-concentration ranging between 0.02 and 0.2 and in that said solution further comprises a tribasic salt of orthophosphoric acid such that the ratio of the initial OH-ion concentration, expressed in equivalent per litre, to the orthophosphate concentration is not less than 1/4, advantageously 1/3. The invention is useful for bacterial decontamination of foodstuffs.
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公开(公告)号：EP1272052A2
公开(公告)日：2003-01-08
申请号：EP01928351.4
申请日：2001-04-03
申请人： CP Kelco APS
发明人： HAUKSSON, Helgi
CPC分类号： A23B4/0235 , A23B4/027 , A23L13/422 , A23L29/20 , A23L29/231 , A23L29/256
摘要： Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the composition comprises a thixotropic gel which has been shear thinned, and is added to the food product in a shear thinned condition, as well as wherein the aqueous composition comprises a composition that does not form a gel externally of the food product, and which is gellable in the food product.
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65.发明公开SOLUTION UTILE POUR LA DECONTAMINATION BACTERIENNE DE DENREES ALIMENTAIRES ET SON PROCEDE D'UTILISATION 无效解决方案解决方案废水处理废水处理废水处理废水利用
公开(公告)号：EP1115294A1
公开(公告)日：2001-07-18
申请号：EP99943003.6
申请日：1999-09-20
申请人： Rhodia Chimie
发明人： VINCENT, Sophie
摘要： The invention concerns a method for treating foods characterised in that it comprises a step which consists in contacting said food with a solution having an OH-concentration ranging between 0.02 and 0.2 and in that said solution further comprises a tribasic salt of orthophosphoric acid such that the ratio of the initial OH-ion concentration, expressed in equivalent per litre, to the orthophosphate concentration is not less than 1/4, advantageously 1/3. The invention is useful for bacterial decontamination of foodstuffs.
摘要翻译： 本发明涉及一种处理食物的方法，其特征在于它包括使所述食物与OH-浓度范围为0.02-0.2的溶液接触的步骤，并且所述溶液还包含正磷酸的三价盐，使得 以每升当量表示的初始OH-离子浓度与正磷酸盐浓度之比不小于1/4，有利地为1/3。 本发明可用于食品的细菌净化。
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公开(公告)号：EP0898895A3
公开(公告)日：2001-04-18
申请号：EP98113612.0
申请日：1998-07-21
申请人： Ajinomoto Co., Inc.
CPC分类号： A23B4/0235 , A23B4/22
摘要： The viscosity of a pickle containing a protein and transglutaminase is controlled to improve the way of use. In such a pickle, a protein partial hydrolyzate is used instead of a protein.
摘要翻译： 控制含有蛋白质和转谷氨酰胺酶的泡菜的粘度以改善使用方式。 解决方法在这样的泡菜中，使用蛋白质部分水解产物代替蛋白质。
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67.发明公开METHOD FOR OPTIMIZING THE EFFICACY OF CHLOROUS ACID DISINFECTING SPRAYS FOR POULTRY AND OTHER MEATS 审中-公开法在合理CHLORIGSÄURE喷雾消毒的有效性家禽和其他肉类
公开(公告)号：EP1021091A1
公开(公告)日：2000-07-26
申请号：EP98949673.2
申请日：1998-10-01
申请人： ALCIDE CORPORATION
发明人： KROSS, Robert, D. , KEMP, G., Kere
摘要： A method for disinfecting a meat carcass by spray application of an aqueous solution containing from about 0.05-0.12 % of a metal chlorite and a sufficient quantity of an acid having a pKa of from about 2.0-4.4 to adjust the pH of the aqueous solution to about 2.2-4.5 and to maintain the chlorite ion concentration in the form of chlorous acid to not more than about 35 % by weight of the aqueous solution, the molar ratio of the acid to metal chlorite being at least equal to the first pKa of the acid multiplied by the grams/liter concentration of metal chlorite in the aqueous solution. In one embodiment, the meat carcass is poultry.
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公开(公告)号：EP0898895A2
公开(公告)日：1999-03-03
申请号：EP98113612.0
申请日：1998-07-21
申请人： Ajinomoto Co., Inc.
CPC分类号： A23B4/0235 , A23B4/22
摘要： Subject
A viscosity of a pickle containing a protein and transglutaminase is controlled to improve the way of use.
Means For Solution
In such a pickle, a protein partial hydrolyzate is used instead of a protein.摘要翻译： 控制含有蛋白质和转谷氨酰胺酶的泡菜的粘度以改善使用方式。 解决方法在这样的泡菜中，使用蛋白质部分水解产物代替蛋白质。
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公开(公告)号：EP0871365A4
公开(公告)日：1999-02-03
申请号：EP95944194
申请日：1995-12-18
申请人： UNIV UTAH
发明人： MENDENHALL VON T
IPC分类号： A23B4/005 , A23B4/015 , A23B4/02 , A23B4/027 , A23B4/06 , A23B4/08 , A23B4/16 , A23L3/26 , A23L13/00 , A23L13/70 , A23B4/00 , A23L3/00
CPC分类号： A23B4/0053 , A23B4/005 , A23B4/0056 , A23B4/015 , A23B4/027 , A23B4/06 , A23B4/068 , A23B4/08 , A23B4/16 , A23L3/263 , A23L13/03 , A23L13/72
摘要： A method is disclosed for preparing a surface-pasteurized, low-fat, formed meat product. The method comprises removing surface fat, bones, and gristle, and cutting the meat into pieces. The pieces are mechanically tenderized and then mixed with water, salt, and phosphate. The mixture is massaged at 0° to 15 °C so that fat is conducted out of the meat and deposited on the wall of the apparatus, and protein is exuded to form a sticky surface on the pieces of meat. The massaged meat is then formed into a selected shape and frozen. The shaped meat is subjected to portion control either before or after freezing. The portions are then partially thawed, and the partially thawed portions are surface-pasteurized at ultra-high temperature (UHT), e.g. 900-1200 °C, for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. Grill markings are then placed on the meat. After UHT treatment the meat is refrozen, packaged in a modified atmosphere containing carbon dioxide and nitrogen gas, and stored frozen.
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70.发明公开
公开(公告)号：EP0516878A1
公开(公告)日：1992-12-09
申请号：EP91117130.4
申请日：1991-10-08
申请人： RHONE-POULENC INC.
摘要： The surface of animal carcasses is treated with a trialkali metal orthophosphate to reduce, remove, retard or control bacteria without causing organoleptic depreciation of the carcass.
摘要翻译： 动物尸体的表面被处理以三碱金属亚磷酸盐，以减少，去除，而不引起胎体的感官折旧延缓或控制细菌。
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