ES2044873T3 - Material proteinico pastoso o producto alimenticio proteinico a partir de crustaceos. - Google Patents

Material proteinico pastoso o producto alimenticio proteinico a partir de crustaceos.

Info

Publication number
ES2044873T3
ES2044873T3 ES87109133T ES87109133T ES2044873T3 ES 2044873 T3 ES2044873 T3 ES 2044873T3 ES 87109133 T ES87109133 T ES 87109133T ES 87109133 T ES87109133 T ES 87109133T ES 2044873 T3 ES2044873 T3 ES 2044873T3
Authority
ES
Spain
Prior art keywords
protein
crustaceans
food product
paste
protein material
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.)
Expired - Lifetime
Application number
ES87109133T
Other languages
English (en)
Inventor
Yasuzo Uchida
Hitoshi Nagasaki
Makoto Itoh
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Adeka Corp
Original Assignee
Asahi Denka Kogyo KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP62113306A external-priority patent/JPS63112951A/ja
Application filed by Asahi Denka Kogyo KK filed Critical Asahi Denka Kogyo KK
Application granted granted Critical
Publication of ES2044873T3 publication Critical patent/ES2044873T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01017—Lysozyme (3.2.1.17)
    • 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
    • A21D2/261—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/24—Metalloendopeptidases (3.4.24)
    • C12Y304/24004—Microbial metalloproteinases (3.4.24.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biophysics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)

Abstract

DE ACUERDO CON EL PROCESO DEL PRESENTE INVENTO PARA LA PREPARACION DE UN MATERIAL PROTEINACEO EN PASTA O UNA COMIDA PROTEINACEA, LOS CRUSTACEOS SE HIERVEN Y SE DESMENUZAN BAJO CONDICIONES SUFICIENTES PARA LA INACTIVACION DE LAS ENZIMAS CONTENIDAS EN ELLOS Y ENTONCES, LAS ENZIMAS PROTEOLITICAS Y/O LOS MICROORGANISMOS PUEDEN ACTUAR SOBRE ELLOS. DE ESTA FORMA SE PUEDEN UTILIZAR EFICIENTEMENTE VARIAS FUENTES DE PROTEINAS, QUE INCLUYEN LA CARNE DE CRUSTACEO QUE QUEDA EN LA CORTEZA Y LAS PATAS, QUE HA QUEDADO DESPUES DE SU UTILIZACION.
ES87109133T 1986-06-26 1987-06-25 Material proteinico pastoso o producto alimenticio proteinico a partir de crustaceos. Expired - Lifetime ES2044873T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP14999486 1986-06-26
JP62113306A JPS63112951A (ja) 1986-06-26 1987-05-08 甲殻類からのペ−スト状蛋白質材料又は蛋白質食品の製造方法

Publications (1)

Publication Number Publication Date
ES2044873T3 true ES2044873T3 (es) 1994-01-16

Family

ID=26452296

Family Applications (1)

Application Number Title Priority Date Filing Date
ES87109133T Expired - Lifetime ES2044873T3 (es) 1986-06-26 1987-06-25 Material proteinico pastoso o producto alimenticio proteinico a partir de crustaceos.

Country Status (5)

Country Link
US (1) US4820529A (es)
EP (1) EP0251205B1 (es)
DE (1) DE3781840T2 (es)
ES (1) ES2044873T3 (es)
GR (1) GR3006409T3 (es)

Families Citing this family (38)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423878A (en) * 1987-07-20 1989-01-26 Nippon Bussan Kk Agent for preventing denaturation of paste food
IE902809A1 (en) * 1989-08-08 1991-02-27 Swordfish Internat Ltd Hypoallergenic nutritional formula
US5052340A (en) * 1990-04-20 1991-10-01 Atp, Ltd. Chitin based diet for bivalves
WO1993016608A1 (fr) * 1992-02-28 1993-09-02 J. Berger (S.A.R.L.) Procede de preparation d'aliments a partir de fruits secs ou graines proteagineuses, et produits obtenus
JP2667351B2 (ja) * 1992-03-24 1997-10-27 麒麟麦酒株式会社 食餌脂質消化吸収阻害剤および飲食品
DK0590172T3 (da) * 1992-09-28 1997-10-27 Nestle Sa Afkølet, pasteuriseret, smørbar kød- eller fiskemousse samt fremgangsmåde til dens fremstilling.
JP3347381B2 (ja) * 1993-01-27 2002-11-20 協和醗酵工業株式会社 ペットフード
US5799607A (en) * 1996-08-06 1998-09-01 The United States Of America As Represented By The Secretary Of Agriculture Culture medium for parasitic and predaceous insects
WO1998025481A1 (fr) * 1996-12-10 1998-06-18 Wakunaga Pharmaceutical Co., Ltd. Composition d'ail fermente
JP3096689B2 (ja) * 1997-08-19 2000-10-10 工業技術院長 水産廃棄物の培地への利用方法
US6159528A (en) * 1998-07-20 2000-12-12 Gallant; Cyril G. Methods for the processing of underutilized hard-shelled crustaceans
CA2240079A1 (en) 1998-07-20 2000-01-20 Cyril Gallant Method for preparing a stuffed lobster product incorporating protease enzyme and vacuum extracted meat and roe from head-shells of raw lobster
AU2004201479B2 (en) * 1999-07-16 2007-11-22 Richard Ablett Methods for the processing of hard-shelled crustaceans
NO20005850L (no) * 2000-11-20 2002-05-21 Tine Biomarin As Fremgangsmåte for konservering av spekeprodukt av marint råstoff
AU4061702A (en) * 2001-05-15 2003-04-03 Mcneil-Ppc, Inc. Dip coating compositions containing starch or dextrin
US20030070584A1 (en) * 2001-05-15 2003-04-17 Cynthia Gulian Dip coating compositions containing cellulose ethers
US8309118B2 (en) * 2001-09-28 2012-11-13 Mcneil-Ppc, Inc. Film forming compositions containing sucralose
WO2003053147A2 (en) * 2001-12-12 2003-07-03 Gallant Cyril G Method for processing a crustaceans
EP1487277A2 (en) * 2002-03-14 2004-12-22 Emil-Pol Spolka Z O.O. Method of manufacturing of food products from cooked dough, especially pierogi
US6753024B2 (en) 2002-03-20 2004-06-22 The United States Of America As Represented By The Secretary Of The Army Method for making a food preservative and for preserving food
US6723356B2 (en) * 2002-07-03 2004-04-20 Ariake Japan Co. High quality fermented bouillon, and method for production thereof
US7037541B2 (en) * 2002-07-03 2006-05-02 Ariake Japan Co. Alcoholic beverages derived from animal extract, and methods for the production thereof
US6800309B2 (en) * 2002-07-03 2004-10-05 Ariake Japan Co. Broth/stock and methods for preparation thereof
US6793948B2 (en) * 2002-07-03 2004-09-21 Ariake Japan Co. High quality dried bouillon and methods for preparation thereof
DK175501B1 (da) * 2002-12-02 2004-11-15 Green Earth Anlæg og fremgangsmåde til kontinuerlig hydrolyse af et proteinholdigt animalsk eller vegetabilsk råmateriale
US20040191379A1 (en) * 2003-03-31 2004-09-30 Nobuyuki Higuchi Processed food of shrimp and its manufacturing method
FR2873898A1 (fr) * 2004-08-04 2006-02-10 Frederic Coquerel Composition alimentaire utilisable pour constituer une soupe de langoustes, cette soupe et son procede de preparation
EP1676489A3 (en) * 2004-12-16 2006-07-12 Shonan Pure Co. Ltd. Method of producing food and food produced by the method
US20080193630A1 (en) * 2005-01-17 2008-08-14 The Nisshin Oillio Group, Ltd. Yuba
WO2006075640A1 (ja) * 2005-01-17 2006-07-20 The Nisshin Oillio Group, Ltd. 湯葉
ES2316233B1 (es) * 2006-04-21 2009-11-18 Mariscos Mendez, S.L. Crema y mousse de marisco.
CN101361576B (zh) * 2008-09-08 2011-09-21 宁波大学 一种缢蛏沙司及其制备方法
DE102010023963A1 (de) 2010-06-16 2011-12-22 Mars Inc. Verfahren und Vorrichtung zum Herstellen eines geschäumten Fleisch- oder Fischprodukts
CN102669218A (zh) * 2012-05-11 2012-09-19 王玉兰 一种茄子方酥
US9826757B2 (en) 2013-03-15 2017-11-28 Advance International Inc. Automated method and system for recovering protein powder meal, pure omega 3 oil and purified distilled water from animal tissue
WO2014184182A1 (en) * 2013-05-16 2014-11-20 Iasc Atlantic Seafood Company Of Ireland Limited A seafood butter product and manufacturing method
WO2015197371A1 (en) * 2014-06-23 2015-12-30 Nestec S.A. Non-fried noodle dough comprising sweet potato flour and process for its preparation
CN111109374B (zh) * 2020-01-16 2022-09-09 湖北省农业科学院农产品加工与核农技术研究所 一种虾糜豆腐的制备方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3249442A (en) * 1962-12-04 1966-05-03 Clois W Keyes Methods of processing fish
US3256098A (en) * 1965-06-29 1966-06-14 Nisshin Kako Kabushiki Kaisha Method for producing powdered oyster and shrimp soup materials
JPS51125773A (en) * 1975-04-25 1976-11-02 Amao Suisan Kk Method of producing fish meat extract
JPS52128259A (en) * 1976-04-15 1977-10-27 Nippon Suisan Kaisha Ltd Method of producing highhprotein food like cheese
US4294856A (en) * 1977-01-04 1981-10-13 Tokai Regional Fisheries Research Laboratory Process for manufacture of artificial milk replacer for raising infant pigs and other infant animals
EP0096902B1 (en) * 1982-06-16 1988-09-28 Taiyo Fishery Co., Ltd. Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials
JPS63140A (ja) * 1986-06-19 1988-01-05 Nec Corp 半導体集積回路装置

Also Published As

Publication number Publication date
DE3781840D1 (de) 1992-10-29
DE3781840T2 (de) 1993-01-07
US4820529A (en) 1989-04-11
EP0251205B1 (en) 1992-09-23
GR3006409T3 (es) 1993-06-21
EP0251205A3 (en) 1988-07-27
EP0251205A2 (en) 1988-01-07

Similar Documents

Publication Publication Date Title
ES2044873T3 (es) Material proteinico pastoso o producto alimenticio proteinico a partir de crustaceos.
MX173082B (es) Un procedimiento para macerar cereales con una nueva preparacion de enzima y producto de licor de maceracion
ES2190223T3 (es) Potenciador del sabor.
ES2106736T3 (es) Procedimiento para la produccion heterotrofa de productos con elevadas concentraciones de acidos grasos altamente insaturados omega-3.
ES2022597B3 (es) Producto comestible que contiene grasa y procedimiento para su produccion.
ES2044797T1 (es) Material alimenticio compuesto que realiza una funcion de regulacion del intestino grueso.
MX9206703A (es) Metodo para conservar productos alimenticios y productos alimenticios hechos mediante el mismo
MX168727B (es) Producto alimenticio recubierto
AR023170A1 (es) Método para conservar un producto alimenticio.
MX9204713A (es) Hiperpasteurizacion de alimento.
ES2039033T3 (es) Producto granulado con sabor a mantequilla.
DE3784663T2 (de) Pflegemittel, insbesondere zur pflege des gebisses von hunden.
IS4338A (is) Arabínosýlansundrandi ensím
ES2144288T3 (es) Carne vegetal.
IE38047B1 (en) Improvements in food products
ES2031614T3 (es) Procedimiento para tratar alimentos.
NO923581L (no) Sykliske substituerte imidazolylpropensyrederivater
Moran Jr et al. Heat processing of wheat germ meal and its effect on utilization and protein quality for the growing chick: toasting and autoclaving
ES2034220T3 (es) Utilizacion de alimento de calabaza para la preparacion de una composicion para promover el crecimiento de especies de bifidobacterium.
AR004145A1 (es) Procedimiento para la preparacion de una base aromatica y la utilizacion de dicha base para la preparacion de productos alimenticios.
ES2188012T3 (es) Procedimiento para tratar productos a base de fruta o verdura con adicion de pectinmetilesterasa y pectina.
CO5221074A1 (es) Composicion para evitar la perdida de jugos de las carnes durante la coccion y proceso para su aplicacion
FR2198707A1 (en) Food product with plastic texture - from powdered animal protein suspended in oily/fatty vehicle
ES2143442A1 (es) Aplicacion del levamisol en la fabricacion de productos dieteticos promotores del crecimiento para peces.
JPS5739760A (en) Production of food material

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 251205

Country of ref document: ES