NL6501845A - - Google Patents

Info

Publication number
NL6501845A
NL6501845A NL6501845A NL6501845A NL6501845A NL 6501845 A NL6501845 A NL 6501845A NL 6501845 A NL6501845 A NL 6501845A NL 6501845 A NL6501845 A NL 6501845A NL 6501845 A NL6501845 A NL 6501845A
Authority
NL
Netherlands
Application number
NL6501845A
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
Application filed filed Critical
Priority to NL6501845A priority Critical patent/NL6501845A/xx
Priority to IL25140A priority patent/IL25140A/xx
Priority to GB5674/66A priority patent/GB1141811A/en
Priority to DE1692812A priority patent/DE1692812C3/de
Priority to US527063A priority patent/US3552978A/en
Priority to ES0323049A priority patent/ES323049A1/es
Priority to NO161694A priority patent/NO116452B/no
Priority to FR49560A priority patent/FR1500788A/fr
Priority to AT133966A priority patent/AT284606B/de
Priority to SE1859/66A priority patent/SE343464B/xx
Priority to CH208466A priority patent/CH519859A/de
Priority to FI660361A priority patent/FI46674C/fi
Priority to LU50460D priority patent/LU50460A1/xx
Priority to BE676494D priority patent/BE676494A/xx
Priority to BR177185/66A priority patent/BR6677185D0/pt
Publication of NL6501845A publication Critical patent/NL6501845A/xx
Priority to US720374A priority patent/US3617307A/en
Priority to JP13666174A priority patent/JPS5721969B1/ja

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
NL6501845A 1965-02-15 1965-02-15 NL6501845A (fr)

Priority Applications (17)

Application Number Priority Date Filing Date Title
NL6501845A NL6501845A (fr) 1965-02-15 1965-02-15
IL25140A IL25140A (en) 1965-02-15 1966-02-08 Additives and methods for improving the quality of protein containing nutrients
GB5674/66A GB1141811A (en) 1965-02-15 1966-02-09 Improvements in and relating to methods for improving the quality of protein-containing nutrients
DE1692812A DE1692812C3 (de) 1965-02-15 1966-02-09 Verwendung von einbasischen Aminosäuren als Zusatz beim Pökeln von Fleisch und Fleischwaren
FR49560A FR1500788A (fr) 1965-02-15 1966-02-14 Nouveaux additifs et procédé pour l'amélioration de la qualité d'aliments contenant des protéines
FI660361A FI46674C (fi) 1965-02-15 1966-02-14 Menetelmä eläinlihan laadun parantamiseksi.
NO161694A NO116452B (fr) 1965-02-15 1966-02-14
US527063A US3552978A (en) 1965-02-15 1966-02-14 Method for improving the quality of meat-containing foods
AT133966A AT284606B (de) 1965-02-15 1966-02-14 Verfahren zur Vorbehandlung von Fleisch oder Fleischwaren zwecks Erhöhung der Qualität der Fertigprodukte
SE1859/66A SE343464B (fr) 1965-02-15 1966-02-14
CH208466A CH519859A (de) 1965-02-15 1966-02-14 Verfahren zur Verbesserung der Qualität von proteinhaltigen Nahrungsmitteln und trockene Mischung zur Ausführung desselben
ES0323049A ES323049A1 (es) 1965-02-15 1966-02-14 Un metodo para mejorar la calidad de sustancias nutritivas que contienen proteinas.
LU50460D LU50460A1 (fr) 1965-02-15 1966-02-15
BE676494D BE676494A (fr) 1965-02-15 1966-02-15
BR177185/66A BR6677185D0 (pt) 1965-02-15 1966-02-15 Processo para melhorar a qualidade de proteinas contidas em substancias nutritivas
US720374A US3617307A (en) 1965-02-15 1968-04-10 Method of manufacturing improved meat products of the sausage type and composition therefor
JP13666174A JPS5721969B1 (fr) 1965-02-15 1974-11-30

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL6501845A NL6501845A (fr) 1965-02-15 1965-02-15
US72037468A 1968-04-10 1968-04-10

Publications (1)

Publication Number Publication Date
NL6501845A true NL6501845A (fr) 1966-08-16

Family

ID=26643861

Family Applications (1)

Application Number Title Priority Date Filing Date
NL6501845A NL6501845A (fr) 1965-02-15 1965-02-15

Country Status (2)

Country Link
US (1) US3617307A (fr)
NL (1) NL6501845A (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3928652A (en) * 1973-06-05 1975-12-23 Ralston Purina Co Method of preparing a fish product
US3917860A (en) * 1973-11-29 1975-11-04 Gold Kist Inc Cooked textured poultry product and method for preparing same
US4371557A (en) * 1981-01-21 1983-02-01 General Foods Corporation Maintenance of protein quality in foods containing reducing sugars
DK541788D0 (da) * 1988-09-29 1988-09-29 Tulip Slagterierne A M B A Koedfars med forbedrede egenskaber samt tilvirkning heraf
PL329883A1 (en) * 1996-05-13 1999-04-12 Gist Brocades Bv Novel food composition
US6080432A (en) * 1996-12-23 2000-06-27 Wm. Wrigley Jr. Company Chewing gum composition containing sodium glycinate and method of making a chewing gum product therefrom
EP1264545A1 (fr) * 2001-06-08 2002-12-11 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. Procédé d'amélioration des produits à base de protéines
US20060127547A1 (en) * 2004-08-27 2006-06-15 Purac Biochem B.V. Combined use of glycine and/or glycine derivatives and lactate and/or (di)acetate as antibacterial agent against Listeria in foods and/or drinks
US20060257535A1 (en) * 2005-05-10 2006-11-16 Glanbia Nutritionals (Ireland) Limited Milk mineral compositions for use with raw meat products

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3216827A (en) * 1965-02-15 1965-11-09 Hugh J Fetty Meat product with non-shrink binder material
US3394016A (en) * 1965-07-07 1968-07-23 Int Flavors & Fragrances Inc Roasted meat flavor and process for producing same

Also Published As

Publication number Publication date
US3617307A (en) 1971-11-02

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