WO2007092087B1 - Moisturizing composition for protein materials - Google Patents
Moisturizing composition for protein materialsInfo
- Publication number
- WO2007092087B1 WO2007092087B1 PCT/US2006/048543 US2006048543W WO2007092087B1 WO 2007092087 B1 WO2007092087 B1 WO 2007092087B1 US 2006048543 W US2006048543 W US 2006048543W WO 2007092087 B1 WO2007092087 B1 WO 2007092087B1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- product
- fiber
- measured
- food product
- cooked
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims 12
- 102000004169 proteins and genes Human genes 0.000 title claims 4
- 108090000623 proteins and genes Proteins 0.000 title claims 4
- 230000003020 moisturizing effect Effects 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 27
- 239000000835 fiber Substances 0.000 claims abstract 24
- 239000002657 fibrous material Substances 0.000 claims abstract 17
- 235000013372 meat Nutrition 0.000 claims abstract 15
- 229920002678 cellulose Polymers 0.000 claims abstract 12
- 239000001913 cellulose Substances 0.000 claims abstract 12
- 235000013325 dietary fiber Nutrition 0.000 claims abstract 11
- 235000013339 cereals Nutrition 0.000 claims abstract 5
- 235000013311 vegetables Nutrition 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 claims 23
- 238000000034 method Methods 0.000 claims 10
- 239000004615 ingredient Substances 0.000 claims 9
- 235000011868 grain product Nutrition 0.000 claims 7
- 235000021120 animal protein Nutrition 0.000 claims 6
- 239000007787 solid Substances 0.000 claims 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 4
- 238000010411 cooking Methods 0.000 claims 4
- 230000014759 maintenance of location Effects 0.000 claims 4
- 244000061456 Solanum tuberosum Species 0.000 claims 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 3
- 210000003205 muscle Anatomy 0.000 claims 3
- 235000012434 pretzels Nutrition 0.000 claims 3
- 235000018102 proteins Nutrition 0.000 claims 3
- 150000003839 salts Chemical class 0.000 claims 3
- 235000012184 tortilla Nutrition 0.000 claims 3
- 235000007319 Avena orientalis Nutrition 0.000 claims 2
- 241000209763 Avena sativa Species 0.000 claims 2
- 235000007558 Avena sp Nutrition 0.000 claims 2
- 235000010469 Glycine max Nutrition 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000007164 Oryza sativa Nutrition 0.000 claims 2
- 241000209140 Triticum Species 0.000 claims 2
- 235000021307 Triticum Nutrition 0.000 claims 2
- 238000005336 cracking Methods 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 235000013312 flour Nutrition 0.000 claims 2
- 235000013622 meat product Nutrition 0.000 claims 2
- 230000000717 retained effect Effects 0.000 claims 2
- 235000009566 rice Nutrition 0.000 claims 2
- 238000004904 shortening Methods 0.000 claims 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 2
- 102000008934 Muscle Proteins Human genes 0.000 claims 1
- 108010074084 Muscle Proteins Proteins 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000010855 food raising agent Nutrition 0.000 claims 1
- 230000000704 physical effect Effects 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 210000001519 tissue Anatomy 0.000 claims 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 108010073032 Grain Proteins Proteins 0.000 abstract 1
- 108010070551 Meat Proteins Proteins 0.000 abstract 1
Classifications
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- 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
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
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)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%- 5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber and b) grain, vegetable or meat proteinaceous product
Claims
1. A cooked food product comprising at least one proteinaceous ingredient selected firom the group consisting of: a) proteinaceous grain product; and b) meat proteinaceous product; and the cooked food product further comprising 0-05%-5% by total weight highly refined cellulose product cooked in the cooked food product, the highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDP) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber.
2. The cooked food product of claim 1 wherein the proteinaceous ingredient comprises a proteinaceous grain product derived from at least one grain, fruit or vegetable selected from the group consisting of corn, potato, rice, wheat, oat and soy.
3. The cooked food product of claim 2 further comprising at least one additional ingredient selected from the group consisting of baking soda and salt.
4. The cooked food product of claim 2 wherein the food product is a cooked cracker product or chip product that has a surface and the surface contains bubbles thereon.
5. The cooked food product of claim 1 comprising at least 10% by total weight of animal protein.
6. The cooked food product of claim 5 comprising cooked solid or ground animal protein, water and an amount of a highly refined cellulose product effective to enhance the moisture retention of the food product, wherein said amount of said highly refined cellulose is greater than or equal to about 0,1% vv/w protein concentration in said animal protein-containing food product.
7. An uncooked food product comprising a solid, ground or paste proteinaceous product comprising at least one proteinaceous ingredient selected from the group consisting of: a) proteinaceous grain product; and b) meat proteinaceous product; and the uncooked food product further comprising 0.05%-5% by total weight highly refined cellulose product cooked in the cooked food product, the highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber comprising uncooked solid or ground protein, water and an amount of a highly refined cellulose product effective to enhance moisture retention of the food product when cooked, wherein said amount of said highly refined cellulose is greater than or equal to about 0.1% w/w protein concentration in said grain product or animal protein-containing food product.
8. A method of providing a cookable food product having improved moisture retention when cooked selected from the group consisting of providing: a) a cookable mass comprising 0.05%-5% by total weight highly refined cellulose product comprising i) a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, ii) proteinaceous grain product, iii) shortening and leavening agent, and water to at least 10% by weight of i), ii) and iii) to form the cookable mass as a solid, or paste, allowing the cookable mass to rise, flattening the risen cookable mass and cooking the cookable mass to form a cracker or chip product; and b) providing an uncooked animal muscje tissue containing meat; combining said meat with a fiber material composition that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991 ,43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber composition to produce a solid meat, ground or paste of fiber material-treated meat with greater than or equal to about 0.1% w/w fiber material concentration," and retaining moisture content in said fiber material-treated meat above an amount of moisture retained in an animal muscle tissue containing meat having no cellulosic fiber therein, and cooking the fibeτ-treated meat.
9. The method of claim 8 wherein the cookable mass of a) is prepared and that cookable mass further comprises baking soda, salt or both baking powder and salt.
10. The method of claim 9 wherein the cookable mass is cooked by baking or flying.
11. The method of claim 10 wherein the cracker product formed has a surface and the surface contains bubbles thereon.
12. The method of claim 10 wherein the proteinaceous grain product comprises flour or mass derived from at least one grain, fruit or vegetable selected from the group consisting of com, potato, rice, wheat, oat and soy.
13. A method of improving physical properties comprising strength and resistance to cracking of a surface of a cracker product comprising providing an ingredient mix for a cracker product comprising; a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991 ,43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 comprises less than 90% soluble fiber b) proteinaceous grain product, c) leavening ingredient, and c) shortening; and allowing the ingredient mix to rise, shaping the risen ingredient mix, and cooking the ingredient mix to form a cracker product.
14. The method of claim 8 wherein b) is prepared as an uncooked meat product comprising solid, ground or paste animal protein, water and an amount of a highly refined cellulosic product effective to enhance the moisture retention of the food product, wherein said highly refined cellulosic product comprises a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, and the uncooked meat product is cooked by baking, broiling, trying or steaming.
15. The food product of claim 1 comprising an animal protein-containing food product comprising from about 1% w/w to about 30% w/w uncooked muscle protein, from about 30% w/w to about 80% w/w water, up to about 50% w/w fat, and from about 0.1% w/w to about 5,0% w/w of a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991,43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, based on about 100% w/w of said product.
16. A method for treating a food product according to claim 15 to retain moisture, comprising the steps of: providing an uncooked animal muscle tissue containing meat; combining said meat with a fiber material composition that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five pans water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber composition to produce fiber material-treated meat with greater than or equal to about 0.1% w/w fiber material concentration; and retaining moisture content in said fiber material-treated meat above an amount of moisture retained in an animal muscle tissue containing meat having no cellulosic fiber therein.
17. The food product of claim 2 comprising a pretzel, tortilla, potato chip, cereal, snack food, taco or shell product comprising a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, and b) greater than 1% flour.
18. The method of claim 12 used to provide a) increased crust strength, and b) resistance to cracking and rigid crumbling to a cracker, pretzel, chip or tortilla, the method further comprising preparing a mixture to be cooked into at least one of a cracker, pretzel, chip or tortilla, the mixture comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, and cooking said mixture.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP06847803A EP1986507A4 (en) | 2006-02-03 | 2006-12-18 | Moisturizing composition for protein materials |
| BRPI0621399-5A BRPI0621399A2 (en) | 2006-02-03 | 2006-12-18 | moisturizing compositions for proteinaceous materials |
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US76523406P | 2006-02-03 | 2006-02-03 | |
| US60/765,234 | 2006-02-03 | ||
| US11/440,603 US20060210687A1 (en) | 2002-11-06 | 2006-05-25 | Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients |
| US11/440,603 | 2006-05-25 | ||
| US11/484,263 US20060251789A1 (en) | 2002-11-06 | 2006-07-11 | Novel dairy product compositions using highly refined cellulosic fiber ingredients |
| US11/484,263 | 2006-07-11 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| WO2007092087A2 WO2007092087A2 (en) | 2007-08-16 |
| WO2007092087A3 WO2007092087A3 (en) | 2007-12-13 |
| WO2007092087B1 true WO2007092087B1 (en) | 2008-01-31 |
Family
ID=38345603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US2006/048543 WO2007092087A2 (en) | 2006-02-03 | 2006-12-18 | Moisturizing composition for protein materials |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP1986507A4 (en) |
| BR (1) | BRPI0621399A2 (en) |
| WO (1) | WO2007092087A2 (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10912321B2 (en) | 2011-03-24 | 2021-02-09 | Enviro Tech Chemical Services, Inc. | Methods of using peracetic acid to treat poultry in a chill tank during processing |
| US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
| ITPR20110048A1 (en) * | 2011-06-13 | 2012-12-14 | Bertoli S R L | METHOD AND APPARATUS FOR THE RECOVERY OF FIBERS AND PRECIOUS SUBSTANCES IN INDUSTRIAL AND AGRO-FOOD PRODUCTS PROCESSED BY REFINING PROCESSES. |
| ES2867226T3 (en) | 2013-02-15 | 2021-10-20 | Pepsico Inc | Preparation and incorporation of by-products in beverages to enhance nutritional and sensory attributes |
| US10974211B1 (en) | 2016-02-17 | 2021-04-13 | Zee Company, Inc. | Peracetic acid concentration and monitoring and concentration-based dosing system |
| US11350640B1 (en) | 2016-08-12 | 2022-06-07 | Zee Company I, Llc | Methods and related apparatus for increasing antimicrobial efficacy in a poultry chiller tank |
| EP3884782A1 (en) | 2016-08-09 | 2021-09-29 | Kellogg Company | Acrylamide inhibitor composition for thermal processing of a food product |
| US10287366B2 (en) | 2017-02-15 | 2019-05-14 | Cp Kelco Aps | Methods of producing activated pectin-containing biomass compositions |
| CN109170634A (en) * | 2018-10-26 | 2019-01-11 | 福建省亚明食品有限公司 | A method of pig neck tenderness is improved based on streptococcus thermophilus fermentation |
| CN109393341A (en) * | 2018-10-26 | 2019-03-01 | 福建省亚明食品有限公司 | A method of chop tenderness is improved based on streptococcus thermophilus fermentation |
| KR102430421B1 (en) * | 2022-06-09 | 2022-08-08 | 주식회사제이원 | Pet snack manufacturing method |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4774099A (en) * | 1986-05-30 | 1988-09-27 | The Procter & Gamble Company | Process for making brownies containing cellulosic fiber |
| US6607777B1 (en) * | 1999-06-18 | 2003-08-19 | Utah State University | Textured whey protein product and method |
| US8026226B2 (en) * | 2001-10-12 | 2011-09-27 | Regents Of The University Of Minnesota | Medical and nutritional applications of highly refined cellulose |
| US7001630B2 (en) * | 2002-08-14 | 2006-02-21 | Danisco A/S | Animal protein-containing food products having improved moisture retention and method of preparing |
| US20050271790A1 (en) * | 2002-11-06 | 2005-12-08 | Fiberstar, Inc. | Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients |
-
2006
- 2006-12-18 BR BRPI0621399-5A patent/BRPI0621399A2/en not_active Application Discontinuation
- 2006-12-18 WO PCT/US2006/048543 patent/WO2007092087A2/en active Application Filing
- 2006-12-18 EP EP06847803A patent/EP1986507A4/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| WO2007092087A3 (en) | 2007-12-13 |
| EP1986507A2 (en) | 2008-11-05 |
| BRPI0621399A2 (en) | 2011-12-06 |
| WO2007092087A2 (en) | 2007-08-16 |
| EP1986507A4 (en) | 2010-11-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
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