JP2009508485A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2009508485A5 JP2009508485A5 JP2008531172A JP2008531172A JP2009508485A5 JP 2009508485 A5 JP2009508485 A5 JP 2009508485A5 JP 2008531172 A JP2008531172 A JP 2008531172A JP 2008531172 A JP2008531172 A JP 2008531172A JP 2009508485 A5 JP2009508485 A5 JP 2009508485A5
- Authority
- JP
- Japan
- Prior art keywords
- neutralized
- concentrate
- composition
- vinegar
- lemon
- 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
- 239000012141 concentrate Substances 0.000 claims 32
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 21
- 244000248349 Citrus limon Species 0.000 claims 20
- 235000005979 Citrus limon Nutrition 0.000 claims 20
- 235000021419 vinegar Nutrition 0.000 claims 18
- 239000000052 vinegar Substances 0.000 claims 18
- 239000000203 mixture Substances 0.000 claims 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 16
- 235000013622 meat product Nutrition 0.000 claims 12
- 238000000034 method Methods 0.000 claims 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 8
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims 7
- 235000015497 potassium bicarbonate Nutrition 0.000 claims 7
- 239000011736 potassium bicarbonate Substances 0.000 claims 7
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims 7
- 230000003472 neutralizing effect Effects 0.000 claims 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims 5
- 239000003795 chemical substances by application Substances 0.000 claims 5
- 239000001632 sodium acetate Substances 0.000 claims 5
- 235000017281 sodium acetate Nutrition 0.000 claims 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 235000020995 raw meat Nutrition 0.000 claims 3
- 239000003146 anticoagulant agent Substances 0.000 claims 2
- 229940127219 anticoagulant drug Drugs 0.000 claims 2
- 239000000945 filler Substances 0.000 claims 2
- 239000000843 powder Substances 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000015090 marinades Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US71697305P | 2005-09-15 | 2005-09-15 | |
| US60/716,973 | 2005-09-15 | ||
| PCT/US2006/034497 WO2007035244A1 (en) | 2005-09-15 | 2006-09-06 | Compostions for improving flavor and safety of marinated meat products |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2009508485A JP2009508485A (ja) | 2009-03-05 |
| JP2009508485A5 true JP2009508485A5 (enExample) | 2010-07-08 |
| JP4981807B2 JP4981807B2 (ja) | 2012-07-25 |
Family
ID=37708564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008531172A Active JP4981807B2 (ja) | 2005-09-15 | 2006-09-06 | マリネされた肉製品の風味および安全性を改善するための組成物 |
Country Status (8)
| Country | Link |
|---|---|
| US (3) | US8182858B2 (enExample) |
| EP (3) | EP1942743B1 (enExample) |
| JP (1) | JP4981807B2 (enExample) |
| CN (2) | CN103082263B (enExample) |
| BR (1) | BRPI0615868B1 (enExample) |
| CA (2) | CA2793020C (enExample) |
| ES (3) | ES2657853T3 (enExample) |
| WO (1) | WO2007035244A1 (enExample) |
Families Citing this family (38)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082263B (zh) * | 2005-09-15 | 2014-12-31 | 泰德资源技术有限责任公司 | 用于改进腌肉制品味道和安全性的组合物 |
| EP2000035A1 (en) * | 2007-06-07 | 2008-12-10 | PURAC Biochem BV | Method for removing odor from vinegar |
| US20100310738A1 (en) | 2009-06-04 | 2010-12-09 | Wti, Inc. | Method of processing meat |
| US20100316780A1 (en) * | 2009-06-12 | 2010-12-16 | Leon Corbin | Method and composition for food preservation |
| CA2791125C (en) * | 2010-02-23 | 2019-11-26 | Griffith Laboratories International, Inc. | Marinades for meat and seafood containing natural metabolites |
| JP5675251B2 (ja) * | 2010-10-01 | 2015-02-25 | 博衛 小川 | 生食用生肉の風味改良変質防止剤及びその方法、それを含有する生肉 |
| WO2012155317A1 (zh) * | 2011-05-17 | 2012-11-22 | Jiang Kai | 一种腌制肉类的组合物 |
| MX378068B (es) | 2012-02-16 | 2025-03-10 | Isoage Tech Llc | Composiciones y métodos para disminuir los conteos de microorganismos patógenos en productos alimenticios. |
| US9458418B2 (en) * | 2012-05-31 | 2016-10-04 | George A. Gorra | All natural dishwashing composition comprising lemon powder, vinegar powder, and salt |
| US9453186B2 (en) * | 2012-05-31 | 2016-09-27 | George A. Gorra | All natural dishwashing composition comprising lemon powder and vinegar powder |
| HUE051150T2 (hu) * | 2012-08-01 | 2021-03-01 | Purac Biochem Bv | Porított ecet elõállítása |
| CA2885097C (en) * | 2012-09-24 | 2020-12-29 | University Of Guelph | Edible temperature sensitive compositions for food products indicative of consumption safety |
| US20140311361A1 (en) * | 2013-04-22 | 2014-10-23 | Eric J. Wangler | Device for storing, marinating, transporting and serving food including warming cover and cutting board and method therefor |
| CN106028833A (zh) * | 2013-08-20 | 2016-10-12 | 埃塞尔吉技术有限责任公司 | 用于稳定化在肉制品中的水分的制剂 |
| CN103653121B (zh) * | 2013-11-21 | 2014-12-17 | 陕西师范大学 | 苹果醋浓缩饮料及其制作方法 |
| ES2466541B1 (es) * | 2014-01-30 | 2015-03-18 | Grupo Empresarial Palacios Alimentación, S.A. | Procedimiento de preparación y envasado de pollo asado para su distribución posterior |
| RU2016139118A (ru) * | 2014-03-06 | 2018-04-06 | Кемин Индастриз, Инк. | Антимикробные композиции для мясных продуктов |
| ES2951336T3 (es) | 2014-03-24 | 2023-10-19 | Purac Biochem Bv | Concentrados de vinagre neutralizado y mezclas líquidas aptas para uso alimentario que contienen dichos concentrados de vinagre neutralizado |
| EP3122865B1 (en) | 2014-03-24 | 2019-12-11 | Purac Biochem B.V. | Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates |
| US9883688B1 (en) * | 2015-05-16 | 2018-02-06 | Griffith Foods International Inc. | Method for making citrus juice powder |
| EP3666079B1 (en) * | 2015-06-10 | 2025-07-30 | Wti, Inc. | Concentrated natural food additive and methods of preparing the same |
| EP3106041A1 (en) * | 2015-06-17 | 2016-12-21 | Purac Biochem B.V. | Meat treatment composition and use thereof |
| CN106235050A (zh) * | 2016-08-05 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | 一种低盐低脂卤鸭的制作方法 |
| CN106261860A (zh) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | 一种缓释复合材料及用其腌制卤鸭的方法 |
| CN106235051A (zh) * | 2016-08-05 | 2016-12-21 | 句容市仑山湖生态卤制品有限公司 | 一种低盐低脂四季风鹅的制作方法 |
| CN106261840A (zh) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | 一种缓释复合材料及用其腌制四季风鹅的方法 |
| CN106174109A (zh) * | 2016-08-05 | 2016-12-07 | 句容市仑山湖生态卤制品有限公司 | 一种低盐低脂风干鸡的制作方法 |
| EP3644749A4 (en) * | 2017-06-29 | 2020-11-18 | Wti, Inc. | FORMULATIONS AND METHODS FOR PRESERVING THE COLOR OF FRESH MEAT |
| KR101954172B1 (ko) * | 2017-08-08 | 2019-03-06 | 권재철 | 깔라만시를 포함한 애완동물용 간식 제조방법 |
| AR113438A1 (es) * | 2017-10-10 | 2020-05-06 | Maegli Jack William | Composiciones en polvo antimicrobianas |
| WO2019164999A2 (en) | 2018-02-20 | 2019-08-29 | Isoage Technologies Llc | Buffered vinegar products with reduced color, odor, and flavor and methods of producing the same |
| CA3091118C (en) * | 2018-02-20 | 2023-06-13 | Kerry Luxembourg S.a.r.l. | Compositions for retarding rancidity in oil-based food sauces and dressings |
| WO2020221400A1 (de) * | 2019-05-02 | 2020-11-05 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Zusammensetzung zur herstellung eines injektionsmittels für fleisch zur herstellung einer kochpökelware |
| US20200352201A1 (en) * | 2019-05-06 | 2020-11-12 | Zee Company, Inc. | Method of vacuum marinating meat with peroxycarboxcylic acid solutions |
| US20210309951A1 (en) | 2020-04-03 | 2021-10-07 | Kerry Luxembourg S.à.r.I. | Use of natural flavors and natural smoke flavors to enhance functionality of buffered organic acids and methods for producing the same |
| CN111713648A (zh) * | 2020-06-12 | 2020-09-29 | 成都孔师傅食品有限公司 | 一种腊肉的制备方法及其制备的腊肉 |
| US20220056385A1 (en) | 2020-08-20 | 2022-02-24 | Kerry Luxembourg S.a.r.l. | Buffered vinegar products with reduced color, odor, and flavor and methods of producing the same |
| EP4643655A1 (en) | 2024-04-30 | 2025-11-05 | J.R. Sabater, S.A.U. | Composition of vinegar powder enriched with bioactive compounds encapsulated in alpha-cyclodextrins, preparation method and applications thereof |
Family Cites Families (39)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB152946A (en) * | 1919-10-23 | 1920-10-08 | Holzverkohlungs Ind Ag | Improvements in or relating to the production of table vinegar |
| US1955864A (en) * | 1931-05-04 | 1934-04-24 | Fruit Growers Exchange Ca | Beverages and beverage materials and the preparation thereof |
| US2417806A (en) | 1940-07-24 | 1947-03-25 | Stein Hall & Co Inc | Inhibition or retardation of the growth of micro-organisms in meat |
| US2395510A (en) * | 1944-01-12 | 1946-02-26 | A M Richter Sons Co | Method of making high strength vinegar |
| US2567038A (en) * | 1950-08-04 | 1951-09-04 | Fruit Growers Exchange Ca | Drying fruit juices |
| US3389567A (en) * | 1961-04-03 | 1968-06-25 | Chemetron Corp | Method of crystallizing fluids |
| US3445244A (en) * | 1966-02-16 | 1969-05-20 | Beatrice Foods Co | Solid vinegar |
| US3615702A (en) * | 1968-12-18 | 1971-10-26 | Sunkist Growers Inc | Liquid salad dressing base |
| JPS5130160B1 (enExample) * | 1969-11-08 | 1976-08-30 | ||
| US3857254A (en) * | 1971-12-15 | 1974-12-31 | S Lobel | Meat treating appliance |
| GB1464382A (en) * | 1974-06-26 | 1977-02-09 | Manchester Chem Co Ltd | Vinegar |
| JPS5130160A (en) | 1974-09-05 | 1976-03-15 | Nittetsu Kakoki Kk | Gananmonyahaisui no shorihoho |
| JPS5299294A (en) * | 1976-02-13 | 1977-08-19 | Nakano Suten Kk | Process for sterilizing flavorings similar to *mirin* or sweet *sake* for seasoning |
| JPS52148698A (en) * | 1976-06-04 | 1977-12-10 | Nakano Suten Kk | Process for preparing soy sauce |
| JPS5664772A (en) * | 1979-10-31 | 1981-06-02 | San Ei Chem Ind Ltd | Storage of food |
| CA1271942A (en) | 1984-11-09 | 1990-07-24 | Charles Elwood Williams | Method for processing poultry |
| US4670277A (en) * | 1986-01-16 | 1987-06-02 | Stauffer Chemical Company | Increased shelf-life for refrigerated fish |
| CA1327725C (en) | 1986-09-17 | 1994-03-15 | Rhone-Poulenc Specialty Chemicals Co. | Increased shelf-life for refrigerated fish |
| JPS63137669A (ja) * | 1986-11-28 | 1988-06-09 | San Ei Chem Ind Ltd | 醸造酢の濃縮法 |
| JPH01108964A (ja) * | 1987-10-20 | 1989-04-26 | Nakano Vinegar Co Ltd | 食品の製造法 |
| ATE81750T1 (de) * | 1988-08-11 | 1992-11-15 | Frisco Findus Ag | Verfahren zum einlegen oder einpoekeln von fleisch. |
| WO1990003118A1 (en) | 1988-09-29 | 1990-04-05 | Meheco Proprietary Limited | Meat preservation |
| US5104679A (en) * | 1989-07-11 | 1992-04-14 | The Clorox Company | Dressing or marinade of the multiple-phase separating type |
| CN1055099A (zh) * | 1990-03-28 | 1991-10-09 | 麦希柯有限公司 | 肉类保藏 |
| US5124162A (en) * | 1991-11-26 | 1992-06-23 | Kraft General Foods, Inc. | Spray-dried fixed flavorants in a carbohydrate substrate and process |
| US5302406A (en) * | 1992-12-01 | 1994-04-12 | Wti, Inc. | Method of inhibiting bacterial growth in meat |
| ZA944812B (en) | 1993-07-14 | 1996-01-04 | Unilever Plc | Method of manufacturing a food product |
| US6056984A (en) * | 1997-05-30 | 2000-05-02 | The Procter & Gamble Company | Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products |
| US6120823A (en) * | 1997-10-28 | 2000-09-19 | Lipton, Divsion Of Conopco, Inc. | Flavoring materials used in foodstuffs |
| JP2912915B1 (ja) | 1998-06-17 | 1999-06-28 | 株式会社キティー | 食肉の肉質改良剤及び改良方法 |
| US6284303B1 (en) * | 1998-12-10 | 2001-09-04 | Bestfoods | Vegetable based creamy food and process therefor |
| US20020054941A1 (en) * | 2000-05-12 | 2002-05-09 | The Board Of Regents Of The University Of Nebraska | Methods and compositions to enhance tenderness and value of meat |
| US6379739B1 (en) * | 2000-09-20 | 2002-04-30 | Griffith Laboratories Worldwide, Inc. | Acidulant system for marinades |
| DE10050246C1 (de) * | 2000-10-11 | 2002-06-20 | Nutrinova Gmbh | Calciumdoppelsalze, Verfahren zu ihrer Herstellung und ihre Verwendung zur Konservierung |
| JP3785103B2 (ja) * | 2002-02-27 | 2006-06-14 | 株式会社ミツカングループ本社 | 魚体の酢締め方法 |
| JP2003334033A (ja) | 2002-05-20 | 2003-11-25 | Ise Delica Kk | デザート用殺菌凍結卵白及びその製造方法 |
| WO2005034640A1 (en) * | 2003-10-07 | 2005-04-21 | Wti, Inc. | Methods for inhibiting bacterial growth in raw meat and poultry |
| CN100337562C (zh) * | 2004-09-10 | 2007-09-19 | 裴玉秀 | 一种营养型嫩肉剂及其制备、使用方法 |
| CN103082263B (zh) * | 2005-09-15 | 2014-12-31 | 泰德资源技术有限责任公司 | 用于改进腌肉制品味道和安全性的组合物 |
-
2006
- 2006-09-06 CN CN201210576672.8A patent/CN103082263B/zh active Active
- 2006-09-06 CA CA2793020A patent/CA2793020C/en active Active
- 2006-09-06 EP EP06814161.3A patent/EP1942743B1/en active Active
- 2006-09-06 WO PCT/US2006/034497 patent/WO2007035244A1/en not_active Ceased
- 2006-09-06 EP EP12004418.5A patent/EP2502497B1/en active Active
- 2006-09-06 US US11/516,041 patent/US8182858B2/en active Active
- 2006-09-06 CN CN2006800341118A patent/CN101272691B/zh active Active
- 2006-09-06 ES ES12004418.5T patent/ES2657853T3/es active Active
- 2006-09-06 BR BRPI0615868A patent/BRPI0615868B1/pt active IP Right Grant
- 2006-09-06 EP EP14003531.2A patent/EP2845489B1/en active Active
- 2006-09-06 ES ES14003531T patent/ES2706178T3/es active Active
- 2006-09-06 CA CA2622953A patent/CA2622953C/en active Active
- 2006-09-06 ES ES06814161.3T patent/ES2523583T3/es active Active
- 2006-09-06 JP JP2008531172A patent/JP4981807B2/ja active Active
-
2012
- 2012-04-18 US US13/450,203 patent/US8877280B2/en active Active
-
2014
- 2014-10-29 US US14/527,336 patent/US9578893B2/en active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2009508485A5 (enExample) | ||
| CN103503973B (zh) | 低盐风味腊鱼及其制作方法 | |
| CA2622953A1 (en) | Compositions for improving flavor and safety of marinated meatproducts | |
| CN102366126A (zh) | 一种烤鱼的制作方法 | |
| JP2011512839A5 (enExample) | ||
| CN102366034B (zh) | 一种烤鱼膨松剂及其制备方法、应用 | |
| CN103583933B (zh) | 一种烤鱼膨松剂及其制备方法、应用 | |
| CN101836745A (zh) | 即食休闲型黑鱼烤鱼片及制备方法 | |
| CN109601598A (zh) | 一种无磷鱿鱼保水剂及其应用 | |
| CN105146470B (zh) | 一种海藻氨基酸盐及其制备方法 | |
| CN101002578A (zh) | 一种多脂鱼半干鱼片的加工方法 | |
| CN105285773A (zh) | 一种醉蟹的制作工艺 | |
| CN102150926A (zh) | 一种贝类生物保鲜剂 | |
| CN107981253B (zh) | 一种腌鱼盐及其制备工艺 | |
| CN101878916A (zh) | 一种牛干巴食品的加工方法 | |
| CN102870944A (zh) | 一种南瓜脯的制作方法 | |
| CN102697080A (zh) | 一种熟食风鹅的生产加工方法 | |
| CN103610007A (zh) | 一种红外线杀青灭菌腌制萝卜的方法 | |
| CN105685665A (zh) | 一种生牛肉的冷冻腌制方法及通过该方法生产的火边子牛肉 | |
| CN104273566A (zh) | 一种冷冻调味烤星鳗加工工艺 | |
| CN104872705A (zh) | 一种腊猪肉的制备方法 | |
| CN103815444B (zh) | 即食风味鱿鱼皮及其加工方法 | |
| CN103263035A (zh) | 一种炒盐腌制红心咸鸭蛋的方法 | |
| CN103689640B (zh) | 一种膳食纤维鸭肉松的加工方法 | |
| KR20130056577A (ko) | 훈제 음식용 소스 |