BR9901797A - Alimento, preparação de enzima ou uma salmoura, salmoura para o processamento de carnes de aves ou bovinos, e, processo para a produção de alimento contendo proteìna. - Google Patents
Alimento, preparação de enzima ou uma salmoura, salmoura para o processamento de carnes de aves ou bovinos, e, processo para a produção de alimento contendo proteìna.Info
- Publication number
- BR9901797A BR9901797A BR9901797-0A BR9901797A BR9901797A BR 9901797 A BR9901797 A BR 9901797A BR 9901797 A BR9901797 A BR 9901797A BR 9901797 A BR9901797 A BR 9901797A
- Authority
- BR
- Brazil
- Prior art keywords
- food
- protein
- brine
- poultry
- modification
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 8
- 102000004169 proteins and genes Human genes 0.000 title abstract 3
- 108090000623 proteins and genes Proteins 0.000 title abstract 3
- 102000004190 Enzymes Human genes 0.000 title abstract 2
- 108090000790 Enzymes Proteins 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013372 meat Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 244000144977 poultry Species 0.000 title abstract 2
- 239000012267 brine Substances 0.000 title 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title 2
- 241000283690 Bos taurus Species 0.000 title 1
- 108060008539 Transglutaminase Proteins 0.000 abstract 4
- 102000003601 transglutaminase Human genes 0.000 abstract 4
- 102000004316 Oxidoreductases Human genes 0.000 abstract 3
- 108090000854 Oxidoreductases Proteins 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- 230000004048 modification Effects 0.000 abstract 3
- 238000012986 modification Methods 0.000 abstract 3
- 235000013594 poultry meat Nutrition 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000021245 dietary protein Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 102000035118 modified proteins Human genes 0.000 abstract 1
- 108091005573 modified proteins Proteins 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
- 230000009747 swallowing Effects 0.000 abstract 1
- 125000003396 thiol group Chemical group [H]S* 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
- C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
- C12Y110/03003—L-ascorbate oxidase (1.10.3.3)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
- C12Y111/01—Peroxidases (1.11.1)
- C12Y111/01006—Catalase (1.11.1.6)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Sustainable Development (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
- Dairy Products (AREA)
Abstract
"ALIMENTO PREPARAçãO DE ENZIMA OU UMA SALMOURA, SALMOURA PARA O PROCESSAMENTO DE CARNES DE AVES OU BOVINOS, E, PROCESSO PARA A PRODUçãO DE ALIMENTO CONTENDO PROTEìNA" Modificação de alimentos contendo proteínas, de modo particular materiais para alimentos tais como farinha de trigo, pastas de peixes, carne de aves e bovina, proteína de soja e clara de ovo, de uma maneira económica e simples; e proporcionando ainda aos alimentos processados produzidos usando tais materiais modificados para alimentos, excelentes efeitos de modificação das suas propriedades físico-químicas devido á ação da TG, bons efeitos de modificação de diferentes propriedades tais como suavidade durante a deglutição e efeito crocante aos dentes, bem como cor e aroma preferidos. Pelo tratamento de uma proteína com transglutaminase (TG) e oxidoredutase e com maior preferência tratando a proteína de alimentos com pelo menos um entre um substrato de oxidoredutase, proteína de leite e um material contendo um grupo tiol em adição á TG e oxidoredutase, um excelente alimento contendo proteína modificado pode ser obtido, superando os problemas descritos acima.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16109498 | 1998-06-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
BR9901797A true BR9901797A (pt) | 2000-05-16 |
Family
ID=15728502
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR9901797-0A BR9901797A (pt) | 1998-06-09 | 1999-06-08 | Alimento, preparação de enzima ou uma salmoura, salmoura para o processamento de carnes de aves ou bovinos, e, processo para a produção de alimento contendo proteìna. |
Country Status (8)
Country | Link |
---|---|
US (1) | US6383533B1 (pt) |
EP (1) | EP0963704B1 (pt) |
JP (1) | JP3702709B2 (pt) |
CN (1) | CN100413419C (pt) |
AU (1) | AU761467B2 (pt) |
BR (1) | BR9901797A (pt) |
CA (1) | CA2273771A1 (pt) |
DE (1) | DE69940387D1 (pt) |
Families Citing this family (60)
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JP3414652B2 (ja) * | 1998-10-12 | 2003-06-09 | 敷島製パン株式会社 | 小麦粉焼成品、その製造方法および品質改良剤 |
AU776775B2 (en) * | 1999-09-17 | 2004-09-23 | Ajinomoto Co., Inc. | Salting agent for food processing |
JP4491698B2 (ja) * | 2000-02-29 | 2010-06-30 | 不二製油株式会社 | 大豆蛋白加水分解物の製造方法 |
EP1263296A2 (en) * | 2000-03-06 | 2002-12-11 | Campina Melkunie B.V. | Protein preparation |
EP1265495B9 (en) * | 2000-03-23 | 2012-03-14 | Friesland Brands B.V. | Method for preparing a roller dried protein preparation |
CN1110258C (zh) * | 2000-09-13 | 2003-06-04 | 山东大学 | 酶解新蛋白源的制备工艺 |
DE10046605A1 (de) | 2000-09-20 | 2002-03-28 | Roehm Enzyme Gmbh | Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren |
JP3951584B2 (ja) | 2000-10-10 | 2007-08-01 | 味の素株式会社 | 改質された原料乳の製造方法及びそれを用いた乳製品 |
JP4742379B2 (ja) * | 2001-05-07 | 2011-08-10 | 哲也 杉野 | 練り製品 |
SE524075C2 (sv) * | 2001-10-04 | 2004-06-22 | Bjurenvall Ingemar | Förfarande för fraktionering av oljefröpresskakor och mjöl |
US6588219B2 (en) * | 2001-12-12 | 2003-07-08 | John Zevlakis | Commercial ice making apparatus and method |
US7059140B2 (en) * | 2001-12-12 | 2006-06-13 | John Zevlakis | Liquid milk freeze/thaw apparatus and method |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
DE60316168T2 (de) | 2002-10-11 | 2008-05-29 | Novozymes A/S | Verfahren zur herstellung von wärmebehandelten produkten |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US6908634B2 (en) * | 2003-03-20 | 2005-06-21 | Solae, Llc | Transglutaminase soy fish and meat products and analogs thereof |
US6989167B2 (en) * | 2003-06-25 | 2006-01-24 | Procter + Gamble Co. | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce |
GR1004870B (el) * | 2003-10-17 | 2005-04-26 | Μεθοδος παρασκευης προιοντων κρεατος ωριμανσης η μερικης ωριμανσης με μερικη υποκατασταση του ζωικου λιπους και αμεση ενσωματωση ελαιολαδου | |
WO2005070223A1 (en) * | 2004-01-23 | 2005-08-04 | Novozymes A/S | Methods for packing a soy milk product |
WO2005094608A1 (ja) * | 2004-03-30 | 2005-10-13 | Fuji Oil Company, Limited | 大豆蛋白の製造法及びこの大豆蛋白を用いた肉加工食品の製造法 |
JP4763621B2 (ja) * | 2005-01-13 | 2011-08-31 | 味の素株式会社 | 食肉加工品又は水産練り製品及びその製造方法 |
JP4690062B2 (ja) * | 2005-02-01 | 2011-06-01 | 長崎県 | 複数のフグの肝臓の毒性検査法及びこの毒性検査法を利用したフグ肝臓加工品 |
JP4706308B2 (ja) * | 2005-04-06 | 2011-06-22 | 味の素株式会社 | 麺類の製造方法 |
WO2007015854A1 (en) | 2005-07-20 | 2007-02-08 | Novozymes A/S | Method for producing a soy protein product |
FI121525B (fi) * | 2005-11-22 | 2010-12-31 | Valio Oy | Menetelmä maitoperäisen hapatetun tuoretuotteen valmistamiseksi |
JP5056193B2 (ja) * | 2007-06-21 | 2012-10-24 | 味の素株式会社 | 畜肉加工食品又は水産加工食品の製造方法及び畜肉加工食品又は水産加工食品改質用の酵素製剤 |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
EP2253229B1 (en) | 2008-03-17 | 2011-11-30 | Ajinomoto Co., Inc. | Method of producing fish paste product and enzyme preparation for fish paste products |
JP2011518557A (ja) * | 2008-04-24 | 2011-06-30 | ディーエスエム アイピー アセッツ ビー.ブイ. | オキシダーゼを用いて麺類生地を調製する方法 |
JP2009284885A (ja) * | 2008-05-26 | 2009-12-10 | Seiwa Technics:Kk | 食品用結着剤 |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
EP2340723B1 (en) * | 2008-09-25 | 2014-06-11 | Ajinomoto Co., Inc. | Method for producing cooked rice food, and enzyme preparation for improving cooked rice food |
US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
TWI446875B (zh) | 2009-02-04 | 2014-08-01 | Ajinomoto Kk | 麵類之製造方法及麵類改質用之酵素製劑 |
US20100316764A1 (en) * | 2009-06-10 | 2010-12-16 | Engrain, LLC | Flour supplement compositions and methods for preparing wheat flour |
JP2011254703A (ja) * | 2010-06-04 | 2011-12-22 | Nisshin Oillio Group Ltd | 水産練り製品及びその製造方法 |
JP5740926B2 (ja) * | 2010-11-16 | 2015-07-01 | 不二製油株式会社 | 練製品及びその製造法 |
JP5995835B2 (ja) * | 2011-03-04 | 2016-09-21 | 株式会社明治 | 物性が改良された発酵乳の製造方法 |
WO2012146716A1 (en) * | 2011-04-29 | 2012-11-01 | Dsm Ip Assets B.V. | Preparation of an egg white composition |
ES2714931T3 (es) * | 2012-09-12 | 2019-05-30 | Ajinomoto Kk | Procedimiento para producir un alimento acuático elaborado y preparación enzimática para modificar una propiedad del alimento acuático elaborado |
EP2945489B1 (en) * | 2013-01-15 | 2023-03-08 | Glanbia Nutritionals Limited | Method for improving viscosity, solubility, and particle size of milk protein concentrates |
GR1008345B (el) * | 2013-08-07 | 2014-11-03 | ΚΡΕΤΑ ΦΑΡΜ ΑΝΩΝΥΜΟΣ ΒΙΟΜΗΧΑΝΙΚΗ ΚΑΙ ΕΜΠΟΡΙΚΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΚΡΕΤΑ ΦΑΡΜ Α.Β.Ε.Ε.", | Μεθοδος παρασκευης προϊοντων με βαση τα ολοκληρα τεμαχια κρεατος και μορφοποιημενων προϊοντων, που περιεχουν ελαιο |
ITSR20130002A1 (it) * | 2013-10-08 | 2015-04-08 | Danilo Ciciulla | Nuovo processo industriale di lavorazione per la produzione di alimenti farinacei, destinati a soggetti con malattia celiaca clinicamente manifesta, a base di farine comuni. |
JP6728682B2 (ja) * | 2014-01-09 | 2020-07-22 | 味の素株式会社 | 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤 |
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JP6659334B2 (ja) * | 2015-07-01 | 2020-03-04 | 月島食品工業株式会社 | 焼菓子の製造方法 |
WO2017154992A1 (ja) * | 2016-03-10 | 2017-09-14 | 味の素株式会社 | 植物蛋白質含有食品の製造方法 |
JP6816418B2 (ja) * | 2016-09-08 | 2021-01-20 | 味の素株式会社 | ホイップクリーム |
JP7130954B2 (ja) * | 2016-12-27 | 2022-09-06 | 味の素株式会社 | 食肉加工食品およびその製造方法 |
JP6782020B2 (ja) * | 2018-02-19 | 2020-11-11 | 株式会社キティー | 食品タンパク質結着剤、これを含む食品組成物及びこれを用いた食品の製造方法 |
JP7326889B2 (ja) * | 2018-06-05 | 2023-08-16 | 味の素株式会社 | 練り製品用改質剤および練り製品の製造方法 |
JP7484713B2 (ja) * | 2018-06-25 | 2024-05-16 | 味の素株式会社 | 食肉加工食品の製造方法、食肉加工食品用改質剤および食肉加工食品 |
IT201800010305A1 (it) | 2018-11-13 | 2020-05-13 | Danilo Ciciulla | Procedimento per la preparazione di alimenti a base di farina di grano destinati a soggetti celiaci o affetti da gluten sensitivity |
CN115298320A (zh) * | 2020-03-17 | 2022-11-04 | 天野酶制品株式会社 | 蛋白质的交联方法 |
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CN112868988A (zh) * | 2021-01-26 | 2021-06-01 | 上海应用技术大学 | 一种苦荞豆渣粉胶囊及其制备方法 |
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JP3405876B2 (ja) * | 1995-12-22 | 2003-05-12 | 花王株式会社 | 電子レンジ加熱に適するパン |
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-
1999
- 1999-05-25 AU AU32239/99A patent/AU761467B2/en not_active Ceased
- 1999-06-02 EP EP99110644A patent/EP0963704B1/en not_active Expired - Lifetime
- 1999-06-02 DE DE69940387T patent/DE69940387D1/de not_active Expired - Lifetime
- 1999-06-07 CA CA002273771A patent/CA2273771A1/en not_active Abandoned
- 1999-06-08 BR BR9901797-0A patent/BR9901797A/pt not_active Application Discontinuation
- 1999-06-09 JP JP16184999A patent/JP3702709B2/ja not_active Expired - Lifetime
- 1999-06-09 US US09/328,435 patent/US6383533B1/en not_active Expired - Lifetime
- 1999-06-09 CN CNB991108914A patent/CN100413419C/zh not_active Expired - Lifetime
Also Published As
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EP0963704B1 (en) | 2009-02-11 |
DE69940387D1 (de) | 2009-03-26 |
CA2273771A1 (en) | 1999-12-09 |
JP3702709B2 (ja) | 2005-10-05 |
EP0963704A2 (en) | 1999-12-15 |
CN1242154A (zh) | 2000-01-26 |
CN100413419C (zh) | 2008-08-27 |
JP2000060431A (ja) | 2000-02-29 |
AU761467B2 (en) | 2003-06-05 |
EP0963704A3 (en) | 1999-12-22 |
AU3223999A (en) | 1999-12-16 |
US6383533B1 (en) | 2002-05-07 |
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