CN103653181A - 一种肉类防腐抗氧剂 - Google Patents
一种肉类防腐抗氧剂 Download PDFInfo
- Publication number
- CN103653181A CN103653181A CN201310644082.9A CN201310644082A CN103653181A CN 103653181 A CN103653181 A CN 103653181A CN 201310644082 A CN201310644082 A CN 201310644082A CN 103653181 A CN103653181 A CN 103653181A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- sodium
- distilled water
- propolis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 49
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 22
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 22
- 235000006708 antioxidants Nutrition 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000012153 distilled water Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000241413 Propolis Species 0.000 claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 12
- 229940069949 propolis Drugs 0.000 claims abstract description 12
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 12
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000010334 sodium propionate Nutrition 0.000 claims abstract description 12
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 11
- 235000015165 citric acid Nutrition 0.000 claims description 11
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims description 11
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 11
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 7
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000004302 potassium sorbate Substances 0.000 abstract 1
- 229940069338 potassium sorbate Drugs 0.000 abstract 1
- 239000004299 sodium benzoate Substances 0.000 abstract 1
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 abstract 1
- 229910000342 sodium bisulfate Inorganic materials 0.000 abstract 1
- 239000004324 sodium propionate Substances 0.000 abstract 1
- 229960003212 sodium propionate Drugs 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 12
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 230000001590 oxidative effect Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明提供了一种肉类防腐抗氧剂，以重量份计包括：苯甲酸钠5～10份、丙酸钠4～8份、山梨酸钾3～7份、茶多酚1～5份、蜂胶2～8份、柠檬酸1～4份、亚硫酸氢钠1～5份、蒸馏水2～8份。本发明提供的肉类防腐抗氧剂使用的各原料安全、无毒，不会影响肉品质量；能有效减缓肉品腐败氧化。
Description
技术领域
本发明涉及食品添加剂技术领域，具体涉及一种肉类防腐抗氧剂。
背景技术
新鲜肉品在温度较高的情况下，易变质腐败，通常使用发酵和干制的方法来保存肉品，但是这样的保存方式不仅会影响肉的口感和风味，还会导致营养流失。冷冻法是另一种常用的保存法，冷冻肉的汁液流失少、营养价值高，但冷冻肉在贮运和销售过程中易被氧化成褐色，从而影响其商业价值。此外，肉制品在加工和流通过程中常会发生氧化酸败现象，从而导致肉品的脂类和蛋白质降解。
发明内容
本发明的目的是提供一种安全、无毒，能有效延长保质期的肉类防腐抗氧剂。
一种肉类防腐抗氧剂，以重量份计包括：苯甲酸钠5～10份、丙酸钠4～8份、山梨酸钾3～7份、茶多酚1～5份、蜂胶2～8份、柠檬酸1～4份、亚硫酸氢钠1～5份、蒸馏水2～8份。
作为进一步优选，上述肉类防腐抗氧剂，以重量份计包括：苯甲酸钠6～9份、丙酸钠4～7份、山梨酸钾4～6份、茶多酚2～4份、蜂胶3～7份、柠檬酸2～4份、亚硫酸氢钠2～5份、蒸馏水3～7份。
作为进一步优选，上述肉类防腐抗氧剂，以重量份计包括：苯甲酸钠7份、丙酸钠5份、山梨酸钾5份、茶多酚3份、蜂胶5份、柠檬酸3份、亚硫酸氢钠4份、蒸馏水5份。
按上述重量配比称取原料，搅拌下加入40℃蒸馏水中，充分搅拌混匀后冷却至室温即可。使用时，将本发明按肉品重量2%～4%涂抹在肉品表面，晾干后再将肉品冷冻。
本发明与现有技术相比，其显著优点在于：使用的各原料安全、无毒，不会影响肉品质量；能有效减缓肉品腐败氧化。
具体实施方式
实施例1
一种肉类防腐抗氧剂，以重量份计包括：苯甲酸钠5份、丙酸钠4份、山梨酸钾3份、茶多酚1份、蜂胶2份、柠檬酸1份、亚硫酸氢钠1份、蒸馏水2份。
按上述重量配比称取原料，搅拌下加入40℃蒸馏水中，充分搅拌混匀后冷却至室温即可。将配制好的防腐抗氧剂按肉品重量2%～4%涂抹在肉品表面，晾干后再将肉品冷冻。
实施例2
一种肉类防腐抗氧剂，以重量份计包括：苯甲酸钠10份、丙酸钠8份、山梨酸钾7份、茶多酚5份、蜂胶8份、柠檬酸4份、亚硫酸氢钠5份、蒸馏水8份。
按上述重量配比称取原料，搅拌下加入40℃蒸馏水中，充分搅拌混匀后冷却至室温即可。将配制好的防腐抗氧剂按肉品重量2%～4%涂抹在肉品表面，晾干后再将肉品冷冻。
实施例3
一种肉类防腐抗氧剂，以重量份计包括：苯甲酸钠6份、丙酸钠4份、山梨酸钾4份、茶多酚2份、蜂胶3份、柠檬酸2份、亚硫酸氢钠2份、蒸馏水37份。
按上述重量配比称取原料，搅拌下加入40℃蒸馏水中，充分搅拌混匀后冷却至室温即可。将配制好的防腐抗氧剂按肉品重量2%～4%涂抹在肉品表面，晾干后再将肉品冷冻。
实施例4
一种肉类防腐抗氧剂，以重量份计包括：苯甲酸钠9份、丙酸钠7份、山梨酸钾6份、茶多酚4份、蜂胶7份、柠檬酸4份、亚硫酸氢钠5份、蒸馏水7份。
按上述重量配比称取原料，搅拌下加入40℃蒸馏水中，充分搅拌混匀后冷却至室温即可。将配制好的防腐抗氧剂按肉品重量2%～4%涂抹在肉品表面，晾干后再将肉品冷冻。
实施例5
一种肉类防腐抗氧剂，以重量份计包括：苯甲酸钠7份、丙酸钠5份、山梨酸钾5份、茶多酚3份、蜂胶5份、柠檬酸3份、亚硫酸氢钠4份、蒸馏水5份。
按上述重量配比称取原料，搅拌下加入40℃蒸馏水中，充分搅拌混匀后冷却至室温即可。将配制好的防腐抗氧剂按肉品重量2%～4%涂抹在肉品表面，晾干后再将肉品冷冻。
使用肉类防腐剂后的肉品与不使用的肉品相比，腐败氧化现象明显减缓，在4～6℃下10天内不会发生腐败氧化；冷冻肉品在贮运和销售过程中没有氧化现象发生。
Claims (3)
1.一种肉类防腐抗氧剂，其特征在于，以重量份计包括：苯甲酸钠5～10份、丙酸钠4～8份、山梨酸钾3～7份、茶多酚1～5份、蜂胶2～8份、柠檬酸1～4份、亚硫酸氢钠1～5份、蒸馏水2～8份。
2.根据权利要求1所述的肉类防腐抗氧剂，其特征在于，以重量份计包括：苯甲酸钠6～9份、丙酸钠4～7份、山梨酸钾4～6份、茶多酚2～4份、蜂胶3～7份、柠檬酸2～4份、亚硫酸氢钠2～5份、蒸馏水3～7份。
3.根据权利要求1所述的肉类防腐抗氧剂，其特征在于，以重量份计包括：苯甲酸钠7份、丙酸钠5份、山梨酸钾5份、茶多酚3份、蜂胶5份、柠檬酸3份、亚硫酸氢钠4份、蒸馏水5份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310644082.9A CN103653181B (zh) | 2013-12-05 | 2013-12-05 | 一种肉类防腐抗氧剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310644082.9A CN103653181B (zh) | 2013-12-05 | 2013-12-05 | 一种肉类防腐抗氧剂 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103653181A true CN103653181A (zh) | 2014-03-26 |
| CN103653181B CN103653181B (zh) | 2015-09-30 |
Family
ID=50292900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310644082.9A Active CN103653181B (zh) | 2013-12-05 | 2013-12-05 | 一种肉类防腐抗氧剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103653181B (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477537A (zh) * | 2018-01-23 | 2018-09-04 | 浙江海洋大学 | 一种贻贝干制品的品质保障及微生物控制方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969637A (zh) * | 2005-11-25 | 2007-05-30 | 中国农业大学 | 防止肉类氧化的抗氧化剂组合物及其使用方法 |
| CN101385478A (zh) * | 2008-11-03 | 2009-03-18 | 内蒙古农业大学 | 一种冷却肉保鲜膜垫的制备方法 |
| CN101562992A (zh) * | 2006-11-02 | 2009-10-21 | 可口可乐公司 | 含防腐剂的高效甜味剂组合物及经其甜化的组合物 |
-
2013
- 2013-12-05 CN CN201310644082.9A patent/CN103653181B/zh active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969637A (zh) * | 2005-11-25 | 2007-05-30 | 中国农业大学 | 防止肉类氧化的抗氧化剂组合物及其使用方法 |
| CN101562992A (zh) * | 2006-11-02 | 2009-10-21 | 可口可乐公司 | 含防腐剂的高效甜味剂组合物及经其甜化的组合物 |
| CN101385478A (zh) * | 2008-11-03 | 2009-03-18 | 内蒙古农业大学 | 一种冷却肉保鲜膜垫的制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 马俪珍等: "肉品现代保藏技术的研究进展", 《肉类研究》, no. 04, 30 December 1997 (1997-12-30) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477537A (zh) * | 2018-01-23 | 2018-09-04 | 浙江海洋大学 | 一种贻贝干制品的品质保障及微生物控制方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103653181B (zh) | 2015-09-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7678396B2 (en) | Method of obtaining avocado powder | |
| CN101507447B (zh) | 一种淡水鱼冷藏保鲜的方法 | |
| KR102059639B1 (ko) | 아로니아를 함유한 육류 숙성 방법. | |
| CN102783696A (zh) | 安全高效的复配食品抗氧化剂 | |
| CN103518975A (zh) | 一种动物饲料用复合抗氧化剂及制备方法 | |
| CN103651768A (zh) | 一种水果保鲜剂 | |
| CN102550644A (zh) | 一种姜汁保鲜猪肉的方法 | |
| CN109549134B (zh) | 一种虾干的制备方法 | |
| CN105495068A (zh) | 一种含有乙二胺四乙酸二钠的葡萄糖酸-δ-内酯为稳定剂的食品抗氧化添加剂 | |
| CN103653181B (zh) | 一种肉类防腐抗氧剂 | |
| CN103271133A (zh) | 一种生鲜肉品用天然锁水防腐剂的复配方法 | |
| CN113925136B (zh) | 一种速冻风味牛肉的制作方法 | |
| RU2503284C1 (ru) | Способ получения охлажденного мясного фарша с использованием экстракта вьетнамского зеленого чая | |
| CN101411350B (zh) | 肉制品品质改良剂 | |
| CN104304519A (zh) | 食用油天然抗氧化剂及其制备方法 | |
| Nunes et al. | 413 Edible Coatings and Films for Meat, Poultry, and Fish | |
| CN104397313A (zh) | 一种杨桃脯的制备方法 | |
| KR20100137074A (ko) | 과채류 보존용 코팅제 조성물 | |
| CN103657547B (zh) | 真空冷冻干燥法制备微胶囊乳脂的方法 | |
| CN102578203A (zh) | 一种蒜汁保鲜猪肉的方法 | |
| CN103932102B (zh) | 蜂蜜山药的加工方法 | |
| CN104026494A (zh) | 一种冻干黄桃脆片及其制作方法 | |
| CN105053250A (zh) | 一种湿态腐竹制备方法 | |
| CN105613722A (zh) | 一种红枣桂圆罐头 | |
| CN104904838A (zh) | 一种水芹护绿保鲜方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preservative and antioxidant for meat Effective date of registration: 20210107 Granted publication date: 20150930 Pledgee: Nantong Jiangsu rural commercial bank Limited by Share Ltd. Pledgor: NANTONG SHUANGHE FOOD Co.,Ltd. Registration number: Y2021980000134 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20211223 Granted publication date: 20150930 Pledgee: Nantong Jiangsu rural commercial bank Limited by Share Ltd. Pledgor: NANTONG SHUANGHE FOOD Co.,Ltd. Registration number: Y2021980000134 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Meat antiseptic antioxidant Effective date of registration: 20211224 Granted publication date: 20150930 Pledgee: Nantong Jiangsu rural commercial bank Limited by Share Ltd. Pledgor: NANTONG SHUANGHE FOOD Co.,Ltd. Registration number: Y2021980016231 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20221128 Granted publication date: 20150930 Pledgee: Nantong Jiangsu rural commercial bank Limited by Share Ltd. Pledgor: NANTONG SHUANGHE FOOD Co.,Ltd. Registration number: Y2021980016231 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A meat antiseptic antioxidant Effective date of registration: 20221129 Granted publication date: 20150930 Pledgee: Nantong Jiangsu rural commercial bank Limited by Share Ltd. Pledgor: NANTONG SHUANGHE FOOD Co.,Ltd. Registration number: Y2022980023922 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20231130 Granted publication date: 20150930 Pledgee: Nantong Jiangsu rural commercial bank Limited by Share Ltd. Pledgor: NANTONG SHUANGHE FOOD Co.,Ltd. Registration number: Y2022980023922 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |