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    Meat tenderization with a thermolabile protease
    1.
    发明授权
    Meat tenderization with a thermolabile protease 失效
    用不耐热蛋白酶进行肉嫩化

    公开(公告)号：US06849284B2

    公开(公告)日：2005-02-01

    申请号：US10773534

    申请日：2004-02-05

    申请人： Isaac Ashie ,  Thomas Sorensen ,  Per Munk Nielsen

    发明人： Isaac Ashie ,  Thomas Sorensen ,  Per Munk Nielsen

    IPC分类号： A23L13/70 ,  A23L1/31

    CPC分类号： A23L13/74 ,  A23L13/72 ,  Y02A40/946

    摘要： The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.

    摘要翻译： 本发明涉及嫩肉的方法，其包括使肉与嫩化有效量的底物特异性有限的不耐热蛋白酶接触，其中有限的底物特异性仅消化肉的两种主要蛋白质组分中的一种。

    Meat tenderization
    2.
    发明申请
    Meat tenderization 审中-公开
    肉嫩化

    公开(公告)号：US20050106286A1

    公开(公告)日：2005-05-19

    申请号：US11021031

    申请日：2004-12-22

    申请人： Isaac Ashie ,  Thomas Sorensen ,  Per Nielsen

    发明人： Isaac Ashie ,  Thomas Sorensen ,  Per Nielsen

    IPC分类号： A23L13/70 ,  A23L1/31

    CPC分类号： A23L13/74 ,  A23L13/72 ,  Y02A40/946

    摘要： The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.

    摘要翻译： 本发明涉及嫩肉的方法，其包括使肉与嫩化有效量的底物特异性有限的不耐热蛋白酶接触，其中有限的底物特异性仅消化肉的两种主要蛋白质组分中的一种。

    Compositions and methods for tenderizing meat
    3.
    发明申请
    Compositions and methods for tenderizing meat 审中-公开
    嫩肉的组合和方法

    公开(公告)号：US20050048166A1

    公开(公告)日：2005-03-03

    申请号：US10883074

    申请日：2004-07-01

    申请人： Isaac Ashie ,  Thomas Sorensen ,  Per Nielsen

    发明人： Isaac Ashie ,  Thomas Sorensen ,  Per Nielsen

    IPC分类号： A23L13/00 ,  A23L13/40 ,  C12Q1/37 ,  A23L1/31

    CPC分类号： C12Q1/37 ,  A23L13/48

    摘要： The present invention relates compositions and methods for meat tenderization by contacting meat with a protease that has higher activity on the meat proteins troponin and myosin as compared to the meat proteins actin and collagen. The present invention also relates to screening methods for identifying enzymes suitable for use in tenderizing meat.

    摘要翻译： 本发明涉及肉肉嫩化的组合物和方法，其与肉类蛋白质肌动蛋白和胶原蛋白相比，通过使肉与蛋白酶接触，对肉蛋白质肌钙蛋白和肌球蛋白具有较高的活性。 本发明还涉及用于鉴定适用于嫩肉的酶的筛选方法。

    Meat tenderization
    4.
    发明授权
    Meat tenderization 失效
    肉嫩化

    公开(公告)号：US6149950A

    公开(公告)日：2000-11-21

    申请号：US358792

    申请日：1999-07-22

    申请人： Isaac Ashie ,  Thomas Sorensen

    发明人： Isaac Ashie ,  Thomas Sorensen

    IPC分类号： A23L13/70 ,  A23L1/31

    CPC分类号： A23L13/74

    摘要： The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and may be treated with peroxy acids. The invention also provides meat-tenderizing compositions, which comprise the protease in combination with nitrite and/or flavoring agents.

    摘要翻译： 本发明提供了包含来自根毛霉属物种的热不稳定蛋白酶的肉嫩化方法。 优选地，蛋白酶具有有限的底物特异性并且可以用过氧酸处理。 本发明还提供了肉嫩软组合物，其包含与亚硝酸盐和/或调味剂组合的蛋白酶。

    Methods For Flavor Enhancement
    6.
    发明申请
    Methods For Flavor Enhancement 审中-公开
    风味增强方法

    公开(公告)号：US20090297661A1

    公开(公告)日：2009-12-03

    申请号：US12537322

    申请日：2009-08-07

    申请人： Isaac Ashie

    发明人： Isaac Ashie

    IPC分类号： A23J3/34 ,  A23L2/56 ,  A23L1/20 ,  A23L1/318

    CPC分类号： A23J3/346 ,  A23J3/16 ,  A23L27/235 ,  A23L27/26 ,  A23L27/88

    摘要： The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage.

    摘要翻译： 本发明涉及通过用具有谷氨酸释放活性的酶组合物处理食品或饮料组合物来在食品和饮料组合物中原位生成Umami风味的方法。 谷氨酸残基，游离形式或C或N末端短肽在经处理的食品或饮料中产生Umami味道增强。 本发明还涉及通过用具有天冬氨酸释放活性的酶组合物处理食品或饮料组合物在食品和饮料组合物中原位生成Umami风味的方法。 天冬氨酸残基，游离形式或C或N末端短肽在经处理的食品或饮料中产生Umami味道增强。

    Methods for flavor enhancement
    9.
    发明申请
    Methods for flavor enhancement 审中-公开
    风味增强方法

    公开(公告)号：US20060172051A1

    公开(公告)日：2006-08-03

    申请号：US11333587

    申请日：2006-01-17

    申请人： Isaac Ashie

    发明人： Isaac Ashie

    IPC分类号： A23L1/22

    CPC分类号： A23J3/346 ,  A23J3/16 ,  A23L27/235 ,  A23L27/26 ,  A23L27/88

    摘要： The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage.

    摘要翻译： 本发明涉及通过用具有谷氨酸释放活性的酶组合物处理食品或饮料组合物来在食品和饮料组合物中原位生成Umami风味的方法。 谷氨酸残基，游离形式或C或N末端短肽在经处理的食品或饮料中产生Umami味道增强。 本发明还涉及通过用具有天冬氨酸释放活性的酶组合物处理食品或饮料组合物在食品和饮料组合物中原位生成Umami风味的方法。 天冬氨酸残基，游离形式或C或N末端短肽在经处理的食品或饮料中产生Umami味道增强。