公开(公告)号：US20120276244A1

公开(公告)日：2012-11-01

申请号：US13449534

申请日：2012-04-18

申请人： Minoru NODA ,  Kazuki TOMIYAMA ,  Fumio NODA ,  Tetsuya SUGINO

发明人： Minoru NODA ,  Kazuki TOMIYAMA ,  Fumio NODA ,  Tetsuya SUGINO

IPC分类号： A23L1/325

CPC分类号： A23L17/75 ,  A23L17/65 ,  A23L17/70

摘要： A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

摘要翻译： 根据本发明的鱼片状糊状物的制造方法包括：将至少0.01重量％以上但不包含0.05重量％的蛋白质交联酶与地面鱼混合并混合的步骤 肉准备第一块地面鱼肉料料; 将蛋白质交联酶的至少0.05重量％，但不包括1.0重量％与研磨的鱼肉混合并混合以制备第二个地面 - 鱼肉材料糊料的步骤; 层叠由第一研磨鱼肉材料糊料构成的第一糊剂和由第二研磨鱼肉材料糊料构成的第二糊剂的步骤，以制成层压材料; 以及加热层压材料的步骤。

公开(公告)号：US6013305A

公开(公告)日：2000-01-11

申请号：US119847

申请日：1998-07-21

申请人： Minoru Noda ,  Fumio Noda ,  Tetsuya Sugino ,  Yoshito Sugino ,  Mitsuo Takahashi

发明人： Minoru Noda ,  Fumio Noda ,  Tetsuya Sugino ,  Yoshito Sugino ,  Mitsuo Takahashi

IPC分类号： A23L17/00 ,  A23L13/40 ,  A23L13/50 ,  A23L13/60 ,  A23L1/317

CPC分类号： A23L13/65 ,  A23L13/428 ,  A23L13/432 ,  A23L13/52 ,  A23L13/60

摘要： A food product having flavor, taste and mouthfeel like "chikuwa" and a low fat content is prepared by adding to an amount of chopped poultry or animal meat water in an amount of 40 to 100% by weight of the amount of the meat, an alkaline substance in an amount of 0.1 to 1.0% by weight of the amount of the meat, and a suitable amount of a seasoning and/or a spice; the mixture having been ground under a vacuum below 100 torr and formed into pieces of a desired shape, which have been heat-coagulated. A process for preparing the product is also provided.

摘要翻译： 通过加入一定量的切碎的家禽或动物肉用水，其量为肉的量的40至100重量％，制备具有“chikuwa”和低脂肪含量的风味，味道和口感的食品， 0.1〜1.0重量％的肉类的碱性物质，以及适量的调味料和/或香料; 将混合物在低于100托的真空下研磨并形成已被热凝的所需形状的片。 还提供了制备该产品的方法。

公开(公告)号：US6001398A

公开(公告)日：1999-12-14

申请号：US90163

申请日：1998-06-04

申请人： Minoru Noda ,  Fumio Noda ,  Tetsuya Sugino ,  Yoshito Sugino ,  Mitsuo Takahashi

发明人： Minoru Noda ,  Fumio Noda ,  Tetsuya Sugino ,  Yoshito Sugino ,  Mitsuo Takahashi

IPC分类号： A23L13/40 ,  A23L13/50 ,  A23L13/60 ,  A23L17/00 ,  A23L1/317

CPC分类号： A23L17/70 ,  A23L13/428 ,  A23L13/432 ,  A23L13/52

摘要： An edible material made from fish, shellfish, crustacean, poultry or animal meat by adding to 100 parts by weight of said meat 1.0 to 6.0 parts by weight of ethanol and 0.2 to 1.0 part by weight of an alkaline substance and grinding the mixture in a vacuum below 100 torr. The material has a low fat and a high protein content, a high caloric value and a high quality and is soft to the touch in the mouth and less likely to be contaminated with microorganisms and suitable as a material for various kinds of processed food. A process for preparing the material is also described.

摘要翻译： 通过向100重量份的所述肉添加1.0至6.0重量份的乙醇和0.2至1.0重量份的碱性物质，将鱼，贝类，甲壳类动物，家禽或动物肉制成的可食用材料，并将该混合物研磨成 真空度低于100托。 该材料具有低脂肪和高蛋白质含量，高热值和高品质，并且口感柔软，不太可能被微生物污染并且适合作为各种加工食品的材料。 还描述了制备该材料的方法。

公开(公告)号：US08728551B2

公开(公告)日：2014-05-20

申请号：US13449534

申请日：2012-04-18

申请人： Minoru Noda ,  Kazuki Tomiyama ,  Fumio Noda ,  Tetsuya Sugino

发明人： Minoru Noda ,  Kazuki Tomiyama ,  Fumio Noda ,  Tetsuya Sugino

IPC分类号： A23L1/325

CPC分类号： A23L17/75 ,  A23L17/65 ,  A23L17/70

摘要： A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

摘要翻译： 根据本发明的鱼产品的制备方法包括：将至少0.01重量％的至多但不包括0.05重量％的蛋白质交联酶与研磨的鱼肉混合并混合以制备第一 地面鱼肉料料; 将蛋白质交联酶的至少0.05重量％，但不包括1.0重量％与研磨的鱼肉混合并混合以制备第二个地面 - 鱼肉材料糊料的步骤; 层叠由第一研磨鱼肉材料糊料构成的第一糊剂和由第二研磨鱼肉材料糊料构成的第二糊剂的步骤，以制成层压材料; 以及加热层压材料的步骤。

公开(公告)号：US06299927B1

公开(公告)日：2001-10-09

申请号：US09444509

申请日：1999-11-22

申请人： Minoru Noda ,  Fumio Noda ,  Tetsuya Sugino ,  Yoshito Sugino ,  Mitsuo Takahashi

发明人： Minoru Noda ,  Fumio Noda ,  Tetsuya Sugino ,  Yoshito Sugino ,  Mitsuo Takahashi

IPC分类号： A23L1238

CPC分类号： A23L17/70 ,  A23L27/50

摘要： A seasoning selected from the group consisting of soy sauce, miso (fermented salty soybean paste), mirin (sweet sake) sauce and sweetener, characterized in that it is alkaline. The present invention is useful as a texture improver for food materials containing fibrous protein as a major component and a drip inhibitor for food materials containing fibrous protein as a major component.

摘要翻译： 选自酱油，味噌（发酵的咸大豆酱），mirin（甜酒）酱汁和甜味剂组成的调味料，其特征在于它是碱性的。 本发明作为含有纤维蛋白质作为主要成分的食品材料的纹理改良剂和含有纤维蛋白质作为主要成分的食品的滴液抑制剂是有用的。