公开(公告)号：US20130146803A1

公开(公告)日：2013-06-13

申请号：US13818637

申请日：2011-08-11

申请人： Hidehisa Kawahara ,  Yoshihide Koide ,  Naoki Arai ,  Jun Tomono

发明人： Hidehisa Kawahara ,  Yoshihide Koide ,  Naoki Arai ,  Jun Tomono

IPC分类号： C09K5/20

CPC分类号： C09K5/20 ,  A01N1/0221 ,  A23L3/3463 ,  A23L3/3472 ,  A23L5/00 ,  A23L15/20 ,  A23L15/30 ,  A23L17/00 ,  A23L31/00 ,  A61K8/73 ,  A61Q19/00 ,  C07K14/415 ,  C07K16/44

摘要： The objective to be solved by the present invention is to provide an ice-crystallization inhibitor which has a practicable and excellent ice-crystallization inhibiting property and which can be efficiently and stably produced in a safe process suitable for food production. Also, the objective of the present invention is to provide an antibody which specifically reacts with the ice-crystallization inhibitor, and a composition, a food, a biological sample protectant and a cosmetic which contain the ice-crystallization inhibitor. Furthermore, the objective of the present invention is to provide a polysaccharide which is derived from a basidiomycete and which is used for inhibiting ice-crystallization of a liquid containing water, and a method for inhibiting ice-crystallization of a liquid containing water. The ice-crystallization inhibitor according to the present invention is characterized in being a polysaccharide derived from a basidiomycete.

摘要翻译： 本发明要解决的目的是提供一种冰结晶抑制剂，其具有可行且优异的结晶结晶抑制性能，并且可以在适于食品生产的安全工艺中有效且稳定地生产。 此外，本发明的目的是提供与冰结晶抑制剂特异性反应的抗体，以及含有冰结晶抑制剂的组合物，食品，生物样品保护剂和化妆品。 此外，本发明的目的是提供一种源自担子菌的多糖，其用于抑制含水液体的冰结晶，以及抑制含有水的液体的冰结晶的方法。 根据本发明的结冰抑制剂的特征在于来自担子菌的多糖。

公开(公告)号：US08313787B2

公开(公告)日：2012-11-20

申请号：US12598805

申请日：2008-04-22

申请人： Alan Parker ,  Florence Vigouroux Elie

发明人： Alan Parker ,  Florence Vigouroux Elie

IPC分类号： A23L2/56 ,  A23L1/221

CPC分类号： A23L1/22058 ,  A23L17/00 ,  A23L17/70 ,  A23L27/2022 ,  A23L27/80 ,  A23L29/262

摘要： A flavoring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavoring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative comprises at least 2.5% by weight of hydroxyalkyl substituents.

摘要翻译： 用于切碎鱼制品的调味组合物包含0.1至30重量％的二甲基硫化物，基于调味组合物的总重量和纤维素醚衍生物，其中二甲基硫醚与纤维素醚衍生物的重量比为8： 1或更低，纤维素醚衍生物包含至少2.5重量％的羟烷基取代基。

公开(公告)号：US20120183664A1

公开(公告)日：2012-07-19

申请号：US13064128

申请日：2011-03-08

申请人： Yoshirou Ogawa ,  Mitsuhiko Iwanaga ,  Toshiko Aoki

发明人： Yoshirou Ogawa ,  Mitsuhiko Iwanaga ,  Toshiko Aoki

IPC分类号： A23C9/154 ,  A23L2/00 ,  A23L1/32 ,  A23L1/212 ,  B01D50/00 ,  A23L1/216 ,  A23L1/31 ,  A23L1/325 ,  A23L1/221 ,  A23L1/40 ,  A23L1/36

CPC分类号： A23C9/1524 ,  A23C11/103 ,  A23L2/54 ,  A23L13/428 ,  A23L13/72 ,  A23L15/30 ,  A23L17/00 ,  A23L17/50 ,  A23L19/00 ,  A23L19/12 ,  A23L23/00 ,  A23L23/10 ,  A23L27/10 ,  A23L27/50 ,  A23L29/244

摘要： With a conventional method of causing impregnation of a liquid seasoning into food, it takes many hours for the liquid seasoning to substantially make permeation. Occasionally, impregnation was not at all attained. Such proposals have been made that food soaked in a liquid seasoning is pressurized, or that water content of food is dehydrated. An apparatus and a facility for carrying out processing to food need to be larger in size, thereby taking cost and being not suitable for mass production. Also, uniform permeation of the liquid seasoning in a short time was not achieved.The present invention provides a liquid seasoning used for seasoning food subjected to processing with a micro-nano bubble generating device, thereby enabling the liquid seasoning to have impregnation to food in a short time, particularly, facilitating impregnation of good flavor and taste compositions other than salt. Moreover, providing the processing to the liquid seasoning enables the apparatus and equipment to be simple in comparison with the conventional art applying processes to food, resulting in cost reduced and energy-saving.food

摘要翻译： 使用将液体调味料浸渍入食品的常规方法，液体调味料大量渗透需要数小时。 偶尔，浸没是没有得到的。 已经提出这样的建议，即在液体调味料中浸泡的食物被加压，或食物的含水量脱水。 用于对食品进行加工的装置和设备需要尺寸更大，因此花费并不适合批量生产。 此外，在短时间内液体调味料的均匀渗透没有实现。 本发明提供了一种用于调理经微生物发泡装置处理的食品的液体调味料，从而使得液体调味料能够在短时间内对食品浸渍，特别是有利于浸渍以外的良好风味和味道组合物 盐。 此外，与传统的技术应用于食品相比，提供对液体调味料的处理使装置和设备变得简单，从而降低成本并节省能源。 餐饮

公开(公告)号：US20120114803A1

公开(公告)日：2012-05-10

申请号：US12943728

申请日：2010-11-10

申请人： Michael E. Sirois ,  Richard Ly ,  Denise Gurshin

发明人： Michael E. Sirois ,  Richard Ly ,  Denise Gurshin

IPC分类号： A23L1/325 ,  A23B4/06

CPC分类号： A23B4/06 ,  A23L17/00

摘要： The present invention is generally directed to a method for producing a frozen fish product from a whole fish fillet. The frozen fish product has many of the characteristics of a loin portion, including enhanced resistivity to partial thawing during the application of heat. The invention relates to a method for processing a fish and a comestible fish product produced thereby, wherein the method includes the steps of folding a whole fish fillet approximately in half and freezing the folded fish fillet, prior to subsequent external surface processing.

摘要翻译： 本发明一般涉及从整个鱼片制造冷冻鱼产品的方法。 冷冻鱼产品具有腰部的许多特征，包括在施加热量期间增强的部分解冻的电阻率。 本发明涉及一种用于加工由此产生的鱼类和可食用鱼产品的方法，其中该方法包括以下步骤：在随后的外表面处理之前，将整个鱼片折叠大约一半并冷冻折叠的鱼片。

公开(公告)号：US20110229614A1

公开(公告)日：2011-09-22

申请号：US12671790

申请日：2008-07-16

申请人： Tetsuo Adachi

发明人： Tetsuo Adachi

IPC分类号： A23B4/09 ,  A23L1/325

CPC分类号： A23B4/023 ,  A23B4/03 ,  A23B4/06 ,  A23B4/16 ,  A23B4/24 ,  A23L17/00 ,  Y02A40/946

摘要： It is intended to provide a method of treating fish meat whereby the amount of so-called drip flowing out from fish meat, which is obtained by disassembling, cutting and forming landed fish and then freezing, in the course of the treatment and thawing can be largely reduced. This object is achieved by pre-drying molded fish meat, which has been prepared by disassembling landed fish and cutting them into various shapes, with a cold air so as to lightly dehydrate the surface part, dipping the fish meat in an aqueous solution of sodium chloride for a short period of time so that the fish meat surface turns into a gel to form a coating, vacuum-packaging it as such, further blowing a clean gas such as oxygen into the package to give a gas-containing package, then freezing it by the brine freezing method and storing in that state. Due to a series of the treating procedures as described above, the amount of the drip during thawing the fish meat is considerably reduced.

摘要翻译： 旨在提供一种处理鱼肉的方法，其中在处理和解冻过程中通过拆卸，切割和形成着陆鱼然后冷冻而获得的所谓的从鱼肉流出的滴液的量可以是 大大减少。 该目的是通过将模拟的鱼肉预先干燥而成的，该鱼肉通过将着陆的鱼分解成各种形状并用冷空气将其轻轻脱水，将鱼肉浸入钠水溶液中制备 氯化物短时间使鱼肉表面变成凝胶形成涂层，将其真空包装，进一步向包装中吹入诸如氧气的清洁气体，得到含气体包装，然后冷冻 它通过盐水冷冻方法并存储在该状态。 由于如上所述的一系列处理步骤，在解冻鱼肉期间的滴液量显着降低。

公开(公告)号：US20110189348A1

公开(公告)日：2011-08-04

申请号：US13087946

申请日：2011-04-15

申请人： Maki INOUE ,  Kazumi IWAI ,  Naoto OJIMA ,  Takuya KAWAI ,  Mitsumi KAWAMOTO ,  Shunsuke KURIBI ,  Miho SAKAGUCHI ,  Chie SASAKI ,  Kazuhito SHIZU ,  Mariko SHINGURYOU ,  Kazutaka HIRAO ,  Miki FUJII ,  Yoshito MORITA ,  Nobuharu YASUNAMI ,  Junko YOSHIFUJI

发明人： Maki INOUE ,  Kazumi IWAI ,  Naoto OJIMA ,  Takuya KAWAI ,  Mitsumi KAWAMOTO ,  Shunsuke KURIBI ,  Miho SAKAGUCHI ,  Chie SASAKI ,  Kazuhito SHIZU ,  Mariko SHINGURYOU ,  Kazutaka HIRAO ,  Miki FUJII ,  Yoshito MORITA ,  Nobuharu YASUNAMI ,  Junko YOSHIFUJI

IPC分类号： A23G3/48 ,  A23J3/16 ,  A23J3/18 ,  A23J3/08 ,  A23L1/312 ,  A23C11/10 ,  A23L1/212 ,  A23L1/302 ,  A23L1/325 ,  A21D2/08 ,  A23J3/04

CPC分类号： A21D2/08 ,  A23C11/10 ,  A23G3/48 ,  A23J3/04 ,  A23J3/08 ,  A23J3/16 ,  A23J3/18 ,  A23L13/20 ,  A23L17/00 ,  A23L19/00 ,  A23L33/15

摘要： Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

摘要翻译： 作为高浓度甜味剂的三氯半乳蔗糖的新颖利用。 包含三氯半乳蔗糖的组合物包括：基于三氯蔗糖特征的具有优异甜味品质的甜味组合物; 具有掩盖的令人不快的气味和不愉快的味道的食物; 性能食品组合物（粘稠食品组合物，凝胶食品组合物，乳化食品组合物）; 口味改善的食物 防腐剂和食品质量提高; 和具有改善风味的风味组合物。 三氯蔗糖作为甜味剂改良剂，令人不快的气味/不愉快味道的掩蔽剂，风味改良剂，功能改进剂（粘度，胶凝性，乳化性），味觉特征改进剂和风味改良剂/增强剂的新颖利用。

公开(公告)号：US20110012986A1

公开(公告)日：2011-01-20

申请号：US12920226

申请日：2009-03-23

申请人： Shinichi Shikll ,  Kiminori Mizuuchi ,  Shinichi Kadowaki ,  Hiroyuki Furuya ,  Kazuhisa Yamamoto

发明人： Shinichi Shikll ,  Kiminori Mizuuchi ,  Shinichi Kadowaki ,  Hiroyuki Furuya ,  Kazuhisa Yamamoto

IPC分类号： B41J15/14

CPC分类号： A23B4/002 ,  A23L3/00 ,  A23L13/00 ,  A23L13/03 ,  A23L15/00 ,  A23L17/00 ,  A23L17/75 ,  A23L19/05

摘要： Provided is a printing apparatus for printing information on a printing area of an object to be printed by irradiating the object to be printed with a first laser beam. The printing apparatus includes a light source for outputting the first laser beam, a light collecting optical system for collecting the first laser beam to the printing area of the object to be printed, and a scanning unit for performing scanning with the first laser beam. The object to be printed contains moisture at least in the printing area, and a wavelength of the first laser beam is 350 nm or more and 550 nm or less.

摘要翻译： 提供一种打印装置，用于通过用第一激光束照射要打印的对象来在要打印的对象的打印区域上打印信息。 打印装置包括用于输出第一激光束的光源，用于将第一激光束收集到待打印对象的打印区域的光收集光学系统和用于执行第一激光束的扫描的扫描单元。 要打印的对象至少在打印区域中含有水分，并且第一激光束的波长为350nm以上且550nm以下。

公开(公告)号：US20100239731A1

公开(公告)日：2010-09-23

申请号：US12801240

申请日：2010-05-28

申请人： Po-Hsing Lee

发明人： Po-Hsing Lee

IPC分类号： A23B4/08 ,  A23B4/16

CPC分类号： A22B3/083 ,  A22C25/00 ,  A23B4/06 ,  A23B4/16 ,  A23B4/24 ,  A23L17/00

摘要： A method of producing fish meat having fresh color includes: placing live fish in a state of unconsciousness by blocking the conduction of nerve pulses along a nervous system of the fish; bleeding the fish and cutting meat pieces from the fish while the fish is unconscious; sterilizing the meat pieces; placing the sterilized meat pieces in a nitrogen environment that is free of oxygen and carbon dioxide, followed by quick freezing to a temperature below −30° C. in order to fix the original color of the meat pieces; and packaging the frozen meat pieces in a packing bag.

摘要翻译： 生产鲜色鱼肉的方法包括：通过阻止沿着神经系统的神经系统传导神经脉冲将活鱼置于无意识状态; 在鱼无意识的时候，从鱼中流血并切割肉块; 对肉块进行消毒; 将无菌肉片置于无氧和二氧化碳的氮气环境中，然后快速冷冻至-30℃以下，以固定肉片的原色; 并将冷冻肉块包装在包装袋中。

公开(公告)号：US20100119680A1

公开(公告)日：2010-05-13

申请号：US12598805

申请日：2008-04-22

申请人： Alan Parker ,  Florence Vigouroux Elie

发明人： Alan Parker ,  Florence Vigouroux Elie

IPC分类号： A23L1/22

CPC分类号： A23L1/22058 ,  A23L17/00 ,  A23L17/70 ,  A23L27/2022 ,  A23L27/80 ,  A23L29/262

摘要： A flavouring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative comprises at least 2.5% by weight of hydroxyalkyl substituents.

摘要翻译： 用于切碎鱼制品的调味组合物包含0.1至30重量％的二甲基硫化物，基于调味组合物的总重量和纤维素醚衍生物，其中二甲基硫醚与纤维素醚衍生物的重量比为8： 1或更低，纤维素醚衍生物包含至少2.5重量％的羟烷基取代基。

公开(公告)号：US20100104709A1

公开(公告)日：2010-04-29

申请号：US12604023

申请日：2009-10-22

申请人： Moon Soo Kim

发明人： Moon Soo Kim

IPC分类号： A23L1/01 ,  A23L1/314

CPC分类号： A23L17/40 ,  A23L5/17 ,  A23L13/03 ,  A23L13/42 ,  A23L13/50 ,  A23L13/57 ,  A23L13/70 ,  A23L17/00 ,  A23L17/75 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/3324 ,  A23V2200/3262

摘要： Provided are a method of cooking a raw meat and a plate of chicken prepared using the method. The plate of chicken is a healthy food and has a crispy coating and tender and moist inner flesh, like common fried chicken. The method of cooking a raw meat using oil contained therein includes: cutting the raw meat into pieces of a predetermined size and putting the cut raw meat pieces in a salt-containing sauce to age the raw meat pieces; removing the salt-containing sauce from the surface of the primarily aged raw meat pieces; putting the primarily aged raw meat pieces in an oven and roasting the raw meat pieces at a relatively low temperature such that juices come from the raw meat; uniformly coating the surface of each of the juicy raw meat pieces with coating powder; putting the raw meat pieces having the coating powder layer in an oven again and roasting the raw meat pieces; and further roasting the raw meat pieces, with the oven open, while supplying ambient air flow into the oven, such that having moisture vaporized from the coating powder layer of the raw meat pieces be exhausted out of the oven.

摘要翻译： 提供了一种烹饪使用该方法制备的生肉和鸡块的方法。 鸡肉是一种健康的食物，具有酥脆的涂层，嫩嫩的内脏，像普通的炸鸡一样。 使用包含在其中的油烹饪生肉的方法包括：将生肉切成预定尺寸的碎片，并将切碎的生肉片放入含盐酱中以使生肉片老化; 从主要老化的生肉片的表面去除含盐酱汁; 将主要老化的生肉片放入烤箱中，以较低的温度焙烤生肉片，使果汁来自生肉; 用涂层粉均匀涂抹多汁生肉片的表面; 将具有涂层粉末层的生肉片再次放入烘箱中，焙烧生肉片; 并且在烘箱打开的同时进一步焙烧生肉片，同时向烘箱供给环境空气流，使得从生肉片的涂层粉末层蒸发的水分被排出烘箱。