JP2009527224A - 野菜、肉およびその他個別食材から成る成形食品の製造方法 - Google Patents
野菜、肉およびその他個別食材から成る成形食品の製造方法 Download PDFInfo
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- JP2009527224A JP2009527224A JP2008554790A JP2008554790A JP2009527224A JP 2009527224 A JP2009527224 A JP 2009527224A JP 2008554790 A JP2008554790 A JP 2008554790A JP 2008554790 A JP2008554790 A JP 2008554790A JP 2009527224 A JP2009527224 A JP 2009527224A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- A61K38/1703—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- A61K38/1709—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
- A22C7/0023—Pressing means
- A22C7/003—Meat-moulds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
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- 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
- C12N5/00—Undifferentiated human, animal or plant cells, e.g. cell lines; Tissues; Cultivation or maintenance thereof; Culture media therefor
- C12N5/06—Animal cells or tissues; Human cells or tissues
- C12N5/0602—Vertebrate cells
- C12N5/0618—Cells of the nervous system
- C12N5/0619—Neurons
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- 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
- C12N5/00—Undifferentiated human, animal or plant cells, e.g. cell lines; Tissues; Cultivation or maintenance thereof; Culture media therefor
- C12N5/06—Animal cells or tissues; Human cells or tissues
- C12N5/0602—Vertebrate cells
- C12N5/0618—Cells of the nervous system
- C12N5/0622—Glial cells, e.g. astrocytes, oligodendrocytes; Schwann cells
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
- G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
- G01N33/5005—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells
- G01N33/5008—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics
- G01N33/5044—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics involving specific cell types
- G01N33/5058—Neurological cells
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
- G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
- G01N33/5005—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells
- G01N33/5008—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics
- G01N33/5044—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics involving specific cell types
- G01N33/5073—Stem cells
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- 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
- C12N2502/00—Coculture with; Conditioned medium produced by
- C12N2502/02—Coculture with; Conditioned medium produced by embryonic cells
-
- 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
- C12N2506/00—Differentiation of animal cells from one lineage to another; Differentiation of pluripotent cells
- C12N2506/02—Differentiation of animal cells from one lineage to another; Differentiation of pluripotent cells from embryonic cells
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2800/00—Detection or diagnosis of diseases
- G01N2800/28—Neurological disorders
- G01N2800/2835—Movement disorders, e.g. Parkinson, Huntington, Tourette
Abstract
【課題】
公知の方法では、低温冷凍食品から調理可能な最終製品を作ることはできない。
【解決手段】
本発明は、下記ステップ、すなわち、冷凍個別食材から原製品への使用材料の統合、少なくとも1つの成形型への該原製品の連続的または逐次投入、および該調理済み食品の成形のため、該成形型に入れられた該原製品のプレスにより、該冷凍原製品からベーキングまたは煮炊きに適した冷凍最終製品への成形仕上げの各ステップを持つ方法によってこの点を改善する。
Description
Claims (12)
- 米またはポテト、果物、獣肉、鳥肉、野生獣肉、魚またはシーフード、パスタ、焼き菓子、あるいはこれら食材の一部またはすべての組み合わせを含む、野菜の個別食材から成る調理済み成形食品の製造方法において、冷凍個別食材から原製品への使用材料の統合、少なくとも1つの成形型への該原製品の連続的または逐次投入、および該調理済み食品の成形のため、該成形型に入れられた該原製品のプレスにより、該冷凍原製品からベーキングまたは煮炊きに適した冷凍最終製品への成形仕上げの各ステップを含む方法。
- 前記個別食材が前記成形型への投入前に分別され、大き過ぎるまたは小さ過ぎる個別食材が選り分けられることを特徴とする、前請求項に記載の方法。
- 大き過ぎる個別食材が前記選別後に粉砕され、それに続いて前記方法に戻され、後続の個別食材と共に再度供給されることを特徴とする、前請求項に記載の方法。
- 前記個別食材の結合を促進させるため、前記成形型への投入前に前記個別食材に液体が、特に水またはタンパク質含有液が添加されることを特徴とする、前記請求項のいずれか一項に記載の方法。
- 前記個別食材が、前記成形型へ投入される前に初期解凍または本格解凍され、続いて前記プレスの前に再び冷凍されることを特徴とする、前記請求項のいずれか一項に記載の方法。
- 個別食材の第1混合物が第1中間製品へと統合され、個別食材の少なくとも1つの第2混合物が第2中間製品へと統合され、続いて該中間製品がすべて前記成形型に入れられ合体化されて前記食品へとプレスされることを特徴とする、前記請求項のいずれか一項に記載の方法。
- 前記第1および/または第2の中間製品が、スプレーまたは解凍によって粘着化させた冷凍個別食材で構成されていること、および前記第1および/または第2の中間製品が、成形後再び低温冷凍されることを特徴とする、前請求項に記載の方法。
- 前記第1中間製品が、その中に前記第2中間製品を収容する凹面領域を有していることを特徴とする、直前の2つの請求項のいずれか一項に記載の方法。
- 前記成形型での前記プレスの前に、特にマリネまたは粉末香辛料の添加によって前記個別食材に風味が添えられることを特徴とする、前記請求項のいずれか一項に記載の方法。
- 前記成形型の壁面が、前記プレス食品の型からの取り外しがより容易になるように、該離型前に軽く加熱されることを特徴とする、前記請求項のいずれか一項に記載の方法。
- 先ず、前記請求項のいずれか一項に従って調理済み食品を調製し、続いて、冷凍状態のこの調理済み食品を、特にオーブンまたは電気フライ器での調理処理に廻すことを特徴とする、食用に適した食品の調製方法。
- 前記個別食材が、少なくとも一部はポテト片であることを特徴とする、前記請求項のいずれか一項に記載の方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102006008132 | 2006-02-20 | ||
DE102006021139 | 2006-05-04 | ||
PCT/EP2007/051629 WO2007096365A1 (de) | 2006-02-20 | 2007-02-20 | Verfahren zum herstellen von geformten lebensmitteln aus gemüse-, fleisch- und anderen lebensmitteleinzelstücken |
Publications (1)
Publication Number | Publication Date |
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JP2009527224A true JP2009527224A (ja) | 2009-07-30 |
Family
ID=38042835
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008554790A Pending JP2009527224A (ja) | 2006-02-20 | 2007-02-20 | 野菜、肉およびその他個別食材から成る成形食品の製造方法 |
JP2008554789A Expired - Fee Related JP4982504B2 (ja) | 2006-02-20 | 2007-02-20 | 天然の切り分け塊肉全体から成型分割肉を製造する方法および装置 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008554789A Expired - Fee Related JP4982504B2 (ja) | 2006-02-20 | 2007-02-20 | 天然の切り分け塊肉全体から成型分割肉を製造する方法および装置 |
Country Status (12)
Country | Link |
---|---|
US (2) | US8916222B2 (ja) |
EP (2) | EP1988781B1 (ja) |
JP (2) | JP2009527224A (ja) |
AU (1) | AU2007217530B2 (ja) |
BR (2) | BRPI0706832B1 (ja) |
CA (2) | CA2633598C (ja) |
DK (2) | DK1988783T3 (ja) |
ES (2) | ES2548434T3 (ja) |
HU (2) | HUE025667T2 (ja) |
PL (2) | PL1988783T3 (ja) |
RU (2) | RU2441389C2 (ja) |
WO (2) | WO2007096365A1 (ja) |
Cited By (1)
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JP2018191631A (ja) * | 2017-05-16 | 2018-12-06 | プロ−チーム バンズ、エルエルシーPro−Team Buns,LLC | 野菜生産物の食品ホルダを作成するシステムおよび方法 |
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RU2441389C2 (ru) | 2006-02-20 | 2012-02-10 | Нинштедт Гмбх | Способ изготовления формованных порционных пищевых продуктов из отдельных кусков овощей, мяса и других пищевых продуктов |
CA2703675C (en) | 2007-10-25 | 2015-04-07 | Petra Groneberg-Nienstedt | Method and device for producing formed food products and food product |
DE102008045185A1 (de) * | 2008-08-30 | 2010-03-04 | Vidal GmbH Fischveredelung/Fischräucherei | Egalisierte Räucherlachs- und Gravedlachsscheiben |
RU2473291C2 (ru) * | 2010-12-30 | 2013-01-27 | Общество с ограниченной ответственностью "АВИПАК" | Способ изготовления многослойных полуфабрикатов медальонов из лососевых видов рыб |
DE102011000495A1 (de) * | 2011-02-03 | 2012-04-05 | Nienstedt Gmbh | Verfahren zur Herstellung eines Zwischenproduktes für die Lebensmittelindustrie aus Schlachtnebenprodukten |
AU2012372970B2 (en) | 2012-03-12 | 2017-12-14 | Nienstedt Gmbh | Device for forming portions of food in multiple receptacles |
ES2649527T3 (es) * | 2015-03-23 | 2018-01-12 | Nienstedt Gmbh | Método para preparar piezas de atún |
US10674737B2 (en) * | 2016-10-07 | 2020-06-09 | Perky Jerky, Llc | System and method for preparing meat products |
EP3437848B1 (de) | 2017-08-03 | 2024-03-20 | Nienstedt GmbH | Werkzeugmaschine |
MX2021004851A (es) * | 2018-11-01 | 2021-05-27 | Nestle Sa | Un proceso para elaborar un producto a base de plantas. |
EP3952657A4 (en) | 2019-04-08 | 2023-04-19 | Provisur Technologies, Inc. | APPARATUS AND METHOD FOR CUTTING MEAT PRODUCTS INTO BLOCKS OF MEAT |
CN112868727A (zh) * | 2021-03-09 | 2021-06-01 | 青岛乐依清真食品有限公司 | 一种烘焙肉派的加工设备及加工工艺 |
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2007
- 2007-02-20 RU RU2008133812/13A patent/RU2441389C2/ru not_active IP Right Cessation
- 2007-02-20 BR BRPI0706832A patent/BRPI0706832B1/pt not_active IP Right Cessation
- 2007-02-20 DK DK07726450.5T patent/DK1988783T3/en active
- 2007-02-20 CA CA2633598A patent/CA2633598C/en not_active Expired - Fee Related
- 2007-02-20 US US12/280,064 patent/US8916222B2/en active Active
- 2007-02-20 US US12/280,056 patent/US8668947B2/en active Active
- 2007-02-20 WO PCT/EP2007/051629 patent/WO2007096365A1/de active Application Filing
- 2007-02-20 JP JP2008554790A patent/JP2009527224A/ja active Pending
- 2007-02-20 EP EP07726448.9A patent/EP1988781B1/de active Active
- 2007-02-20 PL PL07726450T patent/PL1988783T3/pl unknown
- 2007-02-20 RU RU2008133813/10A patent/RU2454867C2/ru not_active IP Right Cessation
- 2007-02-20 ES ES07726450.5T patent/ES2548434T3/es active Active
- 2007-02-20 PL PL07726448T patent/PL1988781T3/pl unknown
- 2007-02-20 DK DK07726448.9T patent/DK1988781T3/en active
- 2007-02-20 BR BRPI0706970A patent/BRPI0706970B1/pt active IP Right Grant
- 2007-02-20 EP EP07726450.5A patent/EP1988783B1/de active Active
- 2007-02-20 HU HUE07726450A patent/HUE025667T2/en unknown
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- 2007-02-20 JP JP2008554789A patent/JP4982504B2/ja not_active Expired - Fee Related
- 2007-02-20 AU AU2007217530A patent/AU2007217530B2/en not_active Ceased
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- 2007-02-20 WO PCT/EP2007/051627 patent/WO2007096363A1/de active Application Filing
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JPS6125462A (ja) * | 1984-07-12 | 1986-02-04 | スタイン・アソシエイツ・インコーポレイテツド | 野菜または果実コンビニエンス・フーズの製法 |
US5223297A (en) * | 1990-05-16 | 1993-06-29 | The Clorox Company | Method for forming shaped edible products |
WO2006053601A1 (de) * | 2004-11-16 | 2006-05-26 | Nienstedt Gmbh | Verfahren zum herstellen von fleischportionen |
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JP2018191631A (ja) * | 2017-05-16 | 2018-12-06 | プロ−チーム バンズ、エルエルシーPro−Team Buns,LLC | 野菜生産物の食品ホルダを作成するシステムおよび方法 |
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