公开(公告)号：US20150037487A1

公开(公告)日：2015-02-05

申请号：US13956866

申请日：2013-08-01

Applicant: Nestec SA

Inventor： Annie Watelain ,  Thierry Lavallard ,  Paulo A Fernandes

IPC: A23K1/10

CPC classification number: A23K10/26 ,  A23K50/40 ,  A23K50/48

Abstract: The invention provides methods for making a comestible compositions by producing a mixture comprising from about 20 to about 60% feather, from about 30 to about 65% polyol and from about 0.1 to about 3% feather degradation agent; and heating the mixture to a temperature of from about 120 to about 240° C. under a pressure of from, about 200 to about 1000 psi for a period of from about 2 to about 10 minutes. The invention also provides comestible compositions produced by the methods.

Abstract translation: 本发明提供了通过生产包含约20至约60％羽毛，约30至约65％多元醇和约0.1至约3％羽毛降解剂的混合物来制备可食用组合物的方法。 并在约200至约1000psi的压力下将混合物加热至约120至约240℃的温度约2至约10分钟。 本发明还提供了通过这些方法制备的可食用组合物。

公开(公告)号：US20130309372A1

公开(公告)日：2013-11-21

申请号：US13896470

申请日：2013-05-17

Applicant: Nestec SA

Inventor： Annie Watelain ,  David Komarek ,  Laurent Sisiak ,  Julie Friscourt ,  Jean Luz Rayner ,  Maquel Deckark ,  Michael G. Rayner

IPC: A23L1/317

CPC classification number: A23L13/60 ,  A23K10/20 ,  A23K50/40

Abstract: The invention provides food products and methods for making the food products. The products comprise a container comprising a meat emulsion encasing one or more hydrocolloid dispersions wherein the one or more hydrocolloid dispersions and the meat emulsion have a different appearance and texture. Preferably, the one or more hydrocolloid dispersions are xanthan, carboxy methyl cellulose, konjac, guar, agar agar, gum arabic, locus bear gum, cassia, acacia, alginate, carobe, or a combination thereof.

Abstract translation: 本发明提供食品和制造食品的方法。 所述产品包括容器，其包含包含一种或多种水胶体分散体的肉糜，其中所述一种或多种水胶体分散体和所述肉糜具有不同的外观和质地。 优选地，一种或多种水胶体分散体是黄原胶，羧甲基纤维素，魔芋，瓜尔胶，琼脂琼脂，阿拉伯树胶，斑点熊胶，桂皮，阿拉伯树胶，藻酸盐，刺绣或其组合。