BRPI0919352A2 - Preparação de enzima para alimentos aglutinados e conformados, e, método para produzir um alimento aglutinado e conformado. - Google Patents
Preparação de enzima para alimentos aglutinados e conformados, e, método para produzir um alimento aglutinado e conformado.Info
- Publication number
- BRPI0919352A2 BRPI0919352A2 BRPI0919352-9A BRPI0919352A BRPI0919352A2 BR PI0919352 A2 BRPI0919352 A2 BR PI0919352A2 BR PI0919352 A BRPI0919352 A BR PI0919352A BR PI0919352 A2 BRPI0919352 A2 BR PI0919352A2
- Authority
- BR
- Brazil
- Prior art keywords
- bonded
- shaped foods
- enzyme preparation
- producing
- foods
- Prior art date
Links
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
- C12N9/1025—Acyltransferases (2.3)
- C12N9/104—Aminoacyltransferases (2.3.2)
- C12N9/1044—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
-
- 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
- A23L13/48—Addition of, or treatment with, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Enzymes And Modification Thereof (AREA)
- Fish Paste Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008246480 | 2008-09-25 | ||
| PCT/JP2009/066873 WO2010035856A1 (ja) | 2008-09-25 | 2009-09-18 | 接着成形食品用酵素製剤及び接着成形食品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BRPI0919352A2 true BRPI0919352A2 (pt) | 2015-08-18 |
| BRPI0919352B1 BRPI0919352B1 (pt) | 2016-12-13 |
Family
ID=42059843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BRPI0919352A BRPI0919352B1 (pt) | 2008-09-25 | 2009-09-18 | método para produzir um alimento aglutinado e conformado |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US8192770B2 (pt) |
| EP (1) | EP2340722B1 (pt) |
| JP (1) | JP5447386B2 (pt) |
| KR (1) | KR101667938B1 (pt) |
| CN (1) | CN102164505B (pt) |
| AU (1) | AU2009297480B2 (pt) |
| BR (1) | BRPI0919352B1 (pt) |
| CA (1) | CA2735266C (pt) |
| CL (1) | CL2011000509A1 (pt) |
| MX (1) | MX2011003165A (pt) |
| MY (1) | MY173957A (pt) |
| TW (1) | TWI444146B (pt) |
| WO (1) | WO2010035856A1 (pt) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010074338A1 (ja) * | 2008-12-26 | 2010-07-01 | 味の素株式会社 | 食肉単味品用酵素製剤及び食肉単味品の製造方法 |
| TWI540970B (zh) | 2010-11-05 | 2016-07-11 | Ajinomoto Kk | Meat processing of meat processing and meat processing of food modified with enzyme preparations |
| CN104432236B (zh) * | 2014-12-12 | 2017-11-07 | 海门名驰工业设计有限公司 | 补钙鮰鱼火锅肉卷的生产方法 |
| WO2017210172A1 (en) * | 2016-05-31 | 2017-12-07 | Colorado State University Research Foundation | Meat and methods of preparing same having reduced sodium content |
| KR102361806B1 (ko) * | 2021-08-27 | 2022-02-14 | 박태영 | 재구성닭갈비 |
Family Cites Families (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58149645A (ja) | 1982-03-01 | 1983-09-06 | Ajinomoto Co Inc | ゲル化物の製造法 |
| JPS6177650A (ja) | 1984-09-25 | 1986-04-21 | 加藤 明彦 | セメントを利用する人工骨材の増強方法 |
| JP2572716B2 (ja) | 1987-03-04 | 1997-01-16 | 味の素株式会社 | 新規なトランスグルタミナーゼ |
| JP2705024B2 (ja) * | 1987-07-02 | 1998-01-26 | マルハ株式会社 | 食品の製造法 |
| KR890701029A (ko) * | 1987-07-02 | 1989-12-19 | 아마다쓰 유시로오 | 식품의 제조법 |
| JPH0655116B2 (ja) | 1988-06-02 | 1994-07-27 | 味の素株式会社 | 成形肉の製造方法 |
| JP3281368B2 (ja) * | 1990-11-30 | 2002-05-13 | 味の素株式会社 | 安定化トランスグルタミナーゼ組成物及び保存法 |
| EP0572987B1 (en) | 1992-06-02 | 1999-08-25 | Ajinomoto Co., Inc. | Process for producing bound-formed food |
| JP3353383B2 (ja) * | 1992-06-02 | 2002-12-03 | 味の素株式会社 | 酵素製剤及び結着成形食品の製造法 |
| EP0693556B1 (en) | 1994-01-28 | 2004-10-06 | Ajinomoto Co., Inc. | Transglutaminase originating in japanese oyster |
| DE69535037T2 (de) | 1994-08-26 | 2006-12-07 | Novozymes A/S | Mikrobielle transglutaminasen, ihre herstellung und ihre verwendung |
| JP3353503B2 (ja) | 1994-11-28 | 2002-12-03 | 味の素株式会社 | 食品用接着剤 |
| JPH08298962A (ja) * | 1995-04-28 | 1996-11-19 | Snow Brand Food Co Ltd | カルシウム入りソーセージの製造方法 |
| JP3407599B2 (ja) * | 1996-07-01 | 2003-05-19 | 味の素株式会社 | 接着用酵素製剤及び接着食品の製造法 |
| JPH1175876A (ja) | 1997-07-04 | 1999-03-23 | Ajinomoto Co Inc | 新規な微生物トランスグルタミナーゼの製造法 |
| JP3873408B2 (ja) | 1997-11-07 | 2007-01-24 | 味の素株式会社 | バチルス属細菌由来のトランスグルタミナーゼの製造法 |
| ATE532870T1 (de) | 1999-09-30 | 2011-11-15 | Ajinomoto Kk | Verfahren zur herstellung von transglutaminase |
| DE60234247D1 (de) | 2001-03-30 | 2009-12-17 | Ajinomoto Kk | Verfahren zur sekretion und produktion von protein |
| DK1374699T3 (da) | 2001-03-30 | 2007-06-25 | Ajinomoto Kk | Enzymsammensætning til at sammenbinde og fremgangsmåde til at fremstille sammenbundne og formstöbte födevarer |
| JP3523852B2 (ja) * | 2001-08-01 | 2004-04-26 | 北海道 | サケ・マス肉を用いたハム様食品の製造方法 |
| US20040247742A1 (en) * | 2001-08-01 | 2004-12-09 | Bridger Lynton Alexander | Chewing gum compositions |
| WO2004028274A1 (ja) * | 2002-09-26 | 2004-04-08 | Ajinomoto Co., Inc. | 酵素製剤及びそれを用いる食品の製造法 |
| DK1602722T3 (da) | 2003-03-07 | 2011-05-16 | Ajinomoto Kk | Fremgangsmåde til fremstilling af mikrobiel transglutaminase |
| JP2006000246A (ja) | 2004-06-16 | 2006-01-05 | Toshi Kukan System:Kk | 風呂蓋収納装置 |
| JP2006246716A (ja) * | 2005-03-08 | 2006-09-21 | Ajinomoto Co Inc | 食品用接着剤を用いた接着成型食品の製造方法 |
| KR20060108091A (ko) * | 2005-04-12 | 2006-10-17 | 주식회사 두산 | 전두유 및 두부의 제조방법 |
| WO2006109991A1 (en) * | 2005-04-12 | 2006-10-19 | Daesang Fnf Corporation | A manufacturing method of whole soybean milk and soybean curd |
| TW200801198A (en) * | 2005-08-30 | 2008-01-01 | Ajinomoto Kk | Method for measuring protease activity of transglutaminase and transglutaminase composition |
| US7691597B2 (en) | 2005-08-30 | 2010-04-06 | Ajinomoto Co., Inc. | Method for measuring protease activity of transglutaminase and transglutaminase composition |
| EP2138049B1 (en) * | 2007-03-29 | 2014-06-25 | Ajinomoto Co., Inc. | Enzyme preparation for adhesion and method of producing adhesion-molded food product |
| 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 |
-
2009
- 2009-09-15 TW TW098131110A patent/TWI444146B/zh active
- 2009-09-18 CA CA2735266A patent/CA2735266C/en active Active
- 2009-09-18 CN CN200980137556.2A patent/CN102164505B/zh active Active
- 2009-09-18 KR KR1020117006656A patent/KR101667938B1/ko active IP Right Grant
- 2009-09-18 EP EP09816268.8A patent/EP2340722B1/en active Active
- 2009-09-18 MY MYPI2011001304A patent/MY173957A/en unknown
- 2009-09-18 WO PCT/JP2009/066873 patent/WO2010035856A1/ja active Application Filing
- 2009-09-18 MX MX2011003165A patent/MX2011003165A/es active IP Right Grant
- 2009-09-18 BR BRPI0919352A patent/BRPI0919352B1/pt active IP Right Grant
- 2009-09-18 AU AU2009297480A patent/AU2009297480B2/en active Active
- 2009-09-18 JP JP2010530894A patent/JP5447386B2/ja active Active
-
2011
- 2011-02-17 US US13/029,595 patent/US8192770B2/en active Active
- 2011-03-09 CL CL2011000509A patent/CL2011000509A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA2735266C (en) | 2015-12-29 |
| CA2735266A1 (en) | 2010-04-01 |
| MY173957A (en) | 2020-02-28 |
| MX2011003165A (es) | 2011-04-27 |
| CL2011000509A1 (es) | 2011-08-19 |
| EP2340722B1 (en) | 2016-05-04 |
| EP2340722A1 (en) | 2011-07-06 |
| JPWO2010035856A1 (ja) | 2012-02-23 |
| AU2009297480B2 (en) | 2015-05-14 |
| CN102164505B (zh) | 2014-06-25 |
| KR101667938B1 (ko) | 2016-10-20 |
| BRPI0919352B1 (pt) | 2016-12-13 |
| EP2340722A4 (en) | 2012-06-20 |
| KR20110056299A (ko) | 2011-05-26 |
| CN102164505A (zh) | 2011-08-24 |
| JP5447386B2 (ja) | 2014-03-19 |
| TW201016146A (en) | 2010-05-01 |
| WO2010035856A1 (ja) | 2010-04-01 |
| US8192770B2 (en) | 2012-06-05 |
| TWI444146B (zh) | 2014-07-11 |
| AU2009297480A1 (en) | 2010-04-01 |
| US20110206803A1 (en) | 2011-08-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
| B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
| B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 18/09/2009, OBSERVADAS AS CONDICOES LEGAIS. |
|
| B15K | Others concerning applications: alteration of classification |
Ipc: C12N 9/10 (2006.01), A23L 13/00 (2016.01), A23L 13 |