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1.发明公开
公开(公告)号：EP1703807A2
公开(公告)日：2006-09-27
申请号：EP04811480.5
申请日：2004-11-18
IPC分类号： A23L1/214
CPC分类号： A23L17/50 , A21D13/60 , A23L5/11 , A23L13/42 , A23L13/50 , A23L13/65 , A23L17/00 , A23L19/03
摘要： A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise 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.
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2.发明公开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
公开(公告)号：EP2882303A1
公开(公告)日：2015-06-17
申请号：EP13829546.4
申请日：2013-08-09
CPC分类号： A23L1/305 , A23L1/005 , A23L1/0107 , A23L1/3257 , A23L5/11 , A23L17/20 , A23L17/75 , A23L33/00 , A23P20/12 , A23V2002/00 , A23V2250/2042 , A23V2250/543 , A23V2300/24
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.
摘要翻译： 提供了一种用于烹调在油和/或脂肪的食品。 在pH调节的蛋白的悬浮液在wässrige或干燥形式制备并包括肌原纤维蛋白和肌浆蛋白基本上不含肌原纤维和肌节。 而食品保持其颜色和味道的油和/或脂肪的烹饪过程中由食物所吸收的量被显着减少。
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3.发明公开PROTEIN PRODUCT AND PROCESS FOR PREPARING INJECTABLE PROTEIN PRODUCT 审中-公开PROTEINPRODUKT UND VERFAHREN ZUR HERSTELLUNG EINES INJIZIERBAREN PROTEINPRODUKTS
公开(公告)号：EP2555629A1
公开(公告)日：2013-02-13
申请号：EP10849576.3
申请日：2010-11-08
CPC分类号： A23L13/428 , A23J1/02 , A23J1/04 , A23L13/42 , A23L13/424 , A23L13/52 , A23L13/55 , A23L13/65 , A23L13/72 , A23L15/20 , A23V2002/00
摘要： Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
摘要翻译： 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级基料混合以形成动物肌肉蛋白质的碱性水溶液而获得。 将基本溶液与食品级酸混合以在水性组合物中沉淀蛋白质。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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公开(公告)号：EP1542551B1
公开(公告)日：2011-06-15
申请号：EP03798665.0
申请日：2003-07-01
CPC分类号： A23L13/424 , A23L13/42
摘要： A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free and sarcomeres.
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公开(公告)号：EP2461706B1
公开(公告)日：2019-06-26
申请号：EP10849575.5
申请日：2010-07-21
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公开(公告)号：EP2461706A1
公开(公告)日：2012-06-13
申请号：EP10849575.5
申请日：2010-07-21
IPC分类号： A23L1/314
摘要： Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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7.发明公开
公开(公告)号：EP2624707A1
公开(公告)日：2013-08-14
申请号：EP11831018.4
申请日：2011-09-12
CPC分类号： A23L3/3526 , A21D2/266 , A23L5/11 , A23L11/05 , A23L13/426 , A23L13/57 , A23L13/62 , A23L17/75 , A23L27/16 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3324 , A23V2250/548
摘要： A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
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8.发明授权
公开(公告)号：EP1703807B1
公开(公告)日：2011-10-05
申请号：EP04811480.5
申请日：2004-11-18
IPC分类号： A23L1/214
CPC分类号： A23L17/50 , A21D13/60 , A23L5/11 , A23L13/42 , A23L13/50 , A23L13/65 , A23L17/00 , A23L19/03
摘要： A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise 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.
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公开(公告)号：EP1806984A2
公开(公告)日：2007-07-18
申请号：EP05800119.9
申请日：2005-09-27
IPC分类号： A23L1/314
摘要： A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
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公开(公告)号：EP1542551A1
公开(公告)日：2005-06-22
申请号：EP03798665.0
申请日：2003-07-01
CPC分类号： A23L13/424 , A23L13/42
摘要： A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free and sarcomeres.
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