JP5540076B2 - 魚肉フレーク類似品及び前記類似品の作製方法 - Google Patents
魚肉フレーク類似品及び前記類似品の作製方法 Download PDFInfo
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- JP5540076B2 JP5540076B2 JP2012507196A JP2012507196A JP5540076B2 JP 5540076 B2 JP5540076 B2 JP 5540076B2 JP 2012507196 A JP2012507196 A JP 2012507196A JP 2012507196 A JP2012507196 A JP 2012507196A JP 5540076 B2 JP5540076 B2 JP 5540076B2
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- fish
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- skin
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Images
Classifications
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Edible Oils And Fats (AREA)
- Details Of Rigid Or Semi-Rigid Containers (AREA)
Description
[0001]本出願は、参照によりその開示を本明細書に組み込んだ、2009年4月27日に出願された米国特許仮出願第61/214698号に対して優先権を主張する。
Claims (7)
- (1)18〜25%のタンパク質を含有する最終魚肉フレーク類似品を製造するのに十分な量の1種又は複数種のタンパク質、(2)3〜9%の脂肪を含有する最終魚肉フレーク類似品を製造するのに十分な量の1種又は複数種の脂肪、及び(3)60〜70%の水分を含有する最終魚肉フレーク類似品を製造するのに十分な量の水、の均質なドウ混合物を創製するステップと、
温度を135〜160℃に、圧力を60〜100psiに上げながら、前記ドウ混合物を乳化するステップと、
乳化物を温度15〜40℃に冷却し、圧力を大気圧に下げて、魚肉フレーク類似品を製造するステップと
を含む、魚肉フレーク類似品を製造する方法。 - 皮付き魚肉の外観を有する皮付き魚肉フレーク類似品を製造する方法であって、
(1)18〜25%のタンパク質を含有する最終魚肉フレーク類似品を製造するのに十分な量の1種又は複数種のタンパク質、(2)3〜9%の脂肪を含有する最終魚肉フレーク類似品を製造するのに十分な量の1種又は複数種の脂肪、及び(3)60〜70%の水分を含有する最終魚肉フレーク類似品を製造するのに十分な量の水、の均質なドウ混合物を創製するステップと、
温度を135〜160℃に、圧力を60〜100psiに上げながら、前記ドウ混合物を乳化するステップと、
乳化物を温度15〜40℃に冷却し、圧力を大気圧に下げて、魚肉フレーク類似品を製造するステップと、
(1)魚皮ガム分散液の0.02〜1%を構成するのに十分な量の1種又は複数種のガム、(2)魚皮ガム分散液の88〜70%を構成するのに十分な量の水、及び(3)魚皮ガム分散液の10〜30%を構成するのに十分な量の魚皮、を混合することによって魚皮ガム分散液を創製するステップと、
前記皮付き魚肉フレーク類似品の70〜30%を構成するのに十分な量の前記魚肉フレーク類似品を、前記皮付き魚肉フレーク類似品の30〜70%を構成するのに十分な量の前記魚皮ガム分散液と組み合わせるステップと
を含む方法。 - 前記ガムが、藻類ガム、植物種子ガム、植物抽出ガム、発酵ガム、植物滲出液ガム、又はこれらの組合せである、請求項2に記載の方法。
- 前記ガムが、寒天、アルギン酸、カラゲナン、グアー、イナゴマメ、オオバコ、ペクチン、キサンタン、アラビア、又はこれらの組合せである、請求項2に記載の方法。
- 前記ガムが、キサンタンガムである、請求項2に記載の方法。
- 請求項1に記載の方法によって製造された魚肉フレーク類似品。
- 請求項2に記載の方法によって製造された皮付き魚肉フレーク類似品。
Applications Claiming Priority (3)
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US21469809P | 2009-04-27 | 2009-04-27 | |
US61/214,698 | 2009-04-27 | ||
PCT/US2010/001111 WO2010126563A1 (en) | 2009-04-27 | 2010-04-14 | Flaked fish analogs and methods for making such analogs |
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JP2012525118A JP2012525118A (ja) | 2012-10-22 |
JP5540076B2 true JP5540076B2 (ja) | 2014-07-02 |
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US (1) | US9693572B2 (ja) |
EP (1) | EP2429319B1 (ja) |
JP (1) | JP5540076B2 (ja) |
CN (1) | CN102413720B (ja) |
AU (1) | AU2010242083B2 (ja) |
BR (1) | BRPI1015346B1 (ja) |
CA (1) | CA2759636C (ja) |
ES (1) | ES2637990T3 (ja) |
HU (1) | HUE034424T2 (ja) |
MX (1) | MX2011011173A (ja) |
PL (1) | PL2429319T3 (ja) |
RU (1) | RU2547455C2 (ja) |
WO (1) | WO2010126563A1 (ja) |
ZA (1) | ZA201108699B (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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US9693572B2 (en) | 2009-04-27 | 2017-07-04 | Nestec Sa | Flaked fish analogs and methods for making such analogs |
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AU2011320996B2 (en) * | 2010-10-27 | 2016-02-25 | Société des Produits Nestlé S.A. | Fabricated fish chunks |
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EP2190305B1 (en) * | 2007-09-12 | 2014-11-12 | Mars, Incorporated | Low shear meat analog |
CA2716566A1 (en) * | 2008-03-03 | 2009-09-17 | Nestec S.A. | Food products and methods of making food products |
HUE034424T2 (en) | 2009-04-27 | 2018-02-28 | Nestec Sa | For making foamed fish substitutes and processes |
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2010
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- 2010-04-14 AU AU2010242083A patent/AU2010242083B2/en active Active
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9693572B2 (en) | 2009-04-27 | 2017-07-04 | Nestec Sa | Flaked fish analogs and methods for making such analogs |
Also Published As
Publication number | Publication date |
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BRPI1015346B1 (pt) | 2018-07-17 |
MX2011011173A (es) | 2011-11-04 |
EP2429319A1 (en) | 2012-03-21 |
CN102413720A (zh) | 2012-04-11 |
EP2429319B1 (en) | 2017-06-07 |
US9693572B2 (en) | 2017-07-04 |
CA2759636C (en) | 2017-08-29 |
EP2429319A4 (en) | 2015-12-23 |
CA2759636A1 (en) | 2010-11-04 |
BRPI1015346A2 (pt) | 2015-08-25 |
AU2010242083B2 (en) | 2016-05-12 |
CN102413720B (zh) | 2015-09-02 |
AU2010242083A1 (en) | 2011-11-10 |
ZA201108699B (en) | 2013-05-29 |
WO2010126563A1 (en) | 2010-11-04 |
HUE034424T2 (en) | 2018-02-28 |
US20120040059A1 (en) | 2012-02-16 |
RU2011148148A (ru) | 2013-06-10 |
JP2012525118A (ja) | 2012-10-22 |
PL2429319T3 (pl) | 2017-11-30 |
RU2547455C2 (ru) | 2015-04-10 |
ES2637990T3 (es) | 2017-10-18 |
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