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公开(公告)号：EP2869705A2
公开(公告)日：2015-05-13
申请号：EP13739858.2
申请日：2013-07-04
发明人： LE PAIH, Jacques , PIERRE, Yohann , LE PABIC, Fabrice , SPIERTS, Léon Marie Francois , HOEKSTRA-SUURS, Patricia Rosa Maria , KOOLS, Johannes Marinus Quirinus , MEULENDIJKS, Johannes Martinus
IPC分类号： A22C13/00 , A22C11/02 , A23L1/0524 , A23L1/0532 , A23L1/0534 , A23L1/0562 , A23L1/05 , A23L1/317 , A23P1/08 , A23P1/12 , A23L1/025
CPC分类号： A22C13/0016 , A22C13/0006 , A23L13/60 , A23L29/20 , A23L29/231 , A23L29/256 , A23L29/262 , A23L29/281 , A23L29/284 , A23P30/25
摘要： The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products.
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2.发明公开
公开(公告)号：EP3154354A1
公开(公告)日：2017-04-19
申请号：EP15732070.6
申请日：2015-06-05
发明人： LOK, Geert Johannes , KOOLS, Johannes Marinus Quirinus , MEULENDIJKS, Johannes Martinus , HOEKSTRA-SUURS, Patricia Rosa Maria
CPC分类号： A22C13/0016 , A22C13/0006 , A22C2013/0023 , A23L13/62 , A23L13/65 , A23V2002/00
摘要： The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.
摘要翻译： 共挤出细长食品的方法本发明涉及一种用于共挤出细长食品的方法，其中该方法包括测量所提供的粘性胶凝剂的产品特性，其中胶原蛋白的物理状态通过平衡至少一个随后的 基于所测量的产品特性的加工步骤。
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3.发明公开
公开(公告)号：EP3041360A1
公开(公告)日：2016-07-13
申请号：EP14781315.8
申请日：2014-09-04
发明人： DUNNEWIND, Albertus , HOEKSTRA-SUURS, Patricia Rosa Maria , VAN DEN DUNGEN, Wilhelmus Johannes Everardus Maria , MEULENDIJKS, Johannes Martinus , VAN DEN HEUIJ, Frank Johannes Antonius , HOOGENKAMP, Henk Robert
IPC分类号： A22C13/00
CPC分类号： A22C13/0006 , A22C13/0016 , A22C2013/0023 , A23L13/62 , A23L13/65 , A23V2002/00 , B29C47/0026 , B29K2089/00 , B29L2023/002
摘要： The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head (1); the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head (1) for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention.
摘要翻译： 本发明涉及一种将包封香肠的胶原挤出套筒的方法，其中将胶原流体喂入挤出头; 胶原液被引导通过挤压头; 胶原液从挤出头排出。 本发明还涉及一种用于进行这种方法以及共挤出香肠生产线的挤压头。 最后，用该方法或装置挤出的套筒也是本发明的一部分。
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公开(公告)号：EP2869705B1
公开(公告)日：2016-11-02
申请号：EP13739858.2
申请日：2013-07-04
发明人： LE PAIH, Jacques , PIERRE, Yohann , LE PABIC, Fabrice , SPIERTS, Léon Marie Francois , HOEKSTRA-SUURS, Patricia Rosa Maria , KOOLS, Johannes Marinus Quirinus , MEULENDIJKS, Johannes Martinus
IPC分类号： A23L13/60 , A23L29/231 , A23L29/256 , A23L29/262 , A23L29/281 , A22C13/00 , A23P30/20 , A23P30/25 , A23L5/30
CPC分类号： A22C13/0016 , A22C13/0006 , A23L13/60 , A23L29/20 , A23L29/231 , A23L29/256 , A23L29/262 , A23L29/281 , A23L29/284 , A23P30/25
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公开(公告)号：EP2637507B1
公开(公告)日：2016-01-27
申请号：EP11785154.3
申请日：2011-11-14
发明人： SPIERTS, Léon Marie Francois , VAN DEN NIEUWELAAR, Adrianus Josephes , BONTJER, Marcus Bernhard Hubert , HOEKSTRA-SUURS, Patricia Rosa Maria
CPC分类号： A21D13/0003 , A21D8/042 , A21D13/20 , A22C13/0003 , A22C13/0006
摘要： The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.
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