СПОСОБ ПОЛУЧЕНИЯ МАСЛОСОДЕРЖАЩИХ ПРОДУКТОВ НА ОСНОВЕ МЯСА, ВКЛЮЧАЮЩИЙ ПРОЦЕДУРУ НЕПОСРЕДСТВЕННОГО ДОБАВЛЕНИЯ МАСЛА

Группа изобретений относится к пищевой промышленности, а именно к маслосодержащим продуктам на основе мяса, полученным из мясного фарша тонкого и/или грубого измельчения, обладающим превосходной стабильностью. Способ предусматривает смешивание измельченного или рубленого мяса с водой и/или льдом для получения мясной композиции, затем одновременное добавление масла и водной среды в мясную композицию. Одновременное введение масла и водной среды осуществляют в 2-5 стадий. Обеспечивается придание стабильности системе на основе фаршевой эмульсии без добавления эмульгирующих, стабилизирующих и загущающих агентов. 2 н. и 13 з.п. ф-лы, 3 табл., 1 пр.

СПОСОБ И УСТРОЙСТВО ДЛЯ УЛУЧШЕНИЯ АРОМАТА ДЫМА И СПОСОБ И УСТРОЙСТВО ДЛЯ ПОЛУЧЕНИЯ КОПЧЕНОГО ПИЩЕВОГО ПРОДУКТА

Изобретение предназначено для использования в пищевой промышленности, а именно к получению вяленого или копченого пищевого продукта. Аромат дыма получают посредством сжигания, или неполного сжигания, или термического разложения растительного сырья при температуре до 600°С и нагревания указанного дыма вторичным нагревателем при температуре вторичного нагревания 300°С или выше, но ниже 800°С. Для получения копченого пищевого продукта, например, отварную рыбу вялят потоком горячего воздуха в течение заранее определенного времени для снижения содержания влаги до 30 вес.% или менее и проводят обработку дымом с улучшенным ароматом, выдерживая вяленую рыбу в дыму. Изобретение обеспечивает придание пищевому продукту приятного аромата дыма и снижение содержания токсичных ингредиентов, таких как бензопирен. 7 н. и 10 з.п. ф-лы, 4 ил., 12 табл.

СОСТАВ ДЛЯ НАНЕСЕНИЯ ОБОЛОЧЕК НА ПИЩЕВЫЕ ПРОДУКТЫ И СПОСОБ ПОЛУЧЕНИЯ ОБОЛОЧЕК ПИЩЕВЫХ ПРОДУКТОВ

Изобретение относится к пищевой промышленности. Состав для нанесения оболочки на пищевые продукты содержит первый полисахарид, отрицательно заряженный при нахождении в составе и под воздействием катионов, превращающийся в гель, а также, по меньшей мере, второй полисахарид, нейтральный при нахождении в составе. Способ получения съедобной оболочки предусматривает экструдирование указанного состава и приведение экструдированного состава в контакт с гелеобразующим агентом. Обеспечивается стабильность оболочки и ее целостность, при этом покрытые ею продукты имеют привлекательный вид. 5 н. и 11 з.п. ф-лы.

СИСТЕМА, СПОСОБ И УСТРОЙСТВО ДЛЯ ОБРАБОТКИ ПИЩЕВЫХ ПРОДУКТОВ

Изобретение предназначено для использования в пищевой промышленности, а именно для обработки пищевых продуктов, имеющих удлиненную конфигурацию, заключенных в съедобную внешнюю оболочку, например содержащих наполнитель из рубленого мяса. Система для обработки пищевых продуктов содержит варочное и охлаждающее устройства, которые являются аналогичными и сконфигурированы для приготовления сосисок, которые имеют хрупкие и легко разрывающиеся оболочки. Устройство для варки содержит резервуар для обработки, содержащий варочную жидкость, загрузочный лоток, направляющее средство в форме сопел, винтовой конвейер и разгрузочный конвейер. Сосиски подают в резервуар через загрузочный лоток. Сопла направляют сосиски в оптимальные положения относительно винтового конвейера, который перемещает сосиски на разгрузочный конвейер. Сопла также разделяют сосиски от слипания при загрузке в резервуар, а также обеспечивают параллельное расположение сосисок и перемещение в направлении, параллельном оси вращения ...

УЗЕЛ ОБРАБОТКИ ПРИНУДИТЕЛЬНОЙ КОНВЕКЦИЕЙ НАРЕЗАННОГО ЛОМТИКАМИ МЯСОПРОДУКТА И СПОСОБ ПОЛУЧЕНИЯ МЯСОПРОДУКТА, ИСПОЛЬЗУЮЩИЙ УКАЗАННЫЙ УЗЕЛ ОБРАБОТКИ ПРИНУДИТЕЛЬНОЙ КОНВЕКЦИЕЙ

Изобретение относится к установке для обработки с принудительной конвекцией, которая может быть использована для обработки мясопродукта, нарезанного ломтиками, за счет воздействия на него двух потоков кондиционированного воздуха, проходящих в противоположных направлениях, и относится к способу получения мясопродукта, в частности к колбасным мясопродуктам, нарезанным ломтиками, при использовании указанной установки для обработки принудительной конвекцией. Установка для обработки с принудительной конвекцией содержит транспортирующее устройство (1) для транспортировки ломтиков мясопродукта, расположенных в один слой на проницаемой поддерживающей поверхности по пути внутри камеры (2), и устройство циркулирования воздуха (3), соединенное с системой трубопроводов (9, 10, 11), с множеством впускных и выпускных отверстий (5, 6, 7, 8), сообщенных с внутренностьюкамеры (2) и предназначенных для создания двух взаимно параллельных потоков кондиционированного воздуха, проходящих в противоположных направлениях ...

СПОСОБ АВТОМАТИЗИРОВАННОГО ПРОИЗВОДСТВА СЫРОКОПЧЕНОЙ КОЛБАСЫ

Изобретение относится к пищевой промышленности, а именно к способу производства колбасы. Способ предусматривает измельчение и смешивание частей или кусков мяса, стартовых культур, специй. Части или куски мяса подают посредством подающей системы, в частности системы (1, 2) с множеством цилиндров с поршнями, которая может управляться независимо от измельчителя отдельным приводом, в измельчительную и смесительную камеру (14). При подаче исключают обжатие и повышение температуры и повреждение загружаемого материала. К измельчительной и смесительной камере присоединена сушильная емкость (6), содержащая сменные адсорбенты, для отбора воды или водяного пара из обрабатываемого материала. Предварительно высушенный, уменьшенный в объеме материал в рыхлом состоянии разделяют на порции или взвешивают и укладывают на нижнюю пленку (8), затем накладывают верхнюю пленку (10) и удаляют заключенный в них воздух. Материал или фарш формуют внутри водонепроницаемых пленок и подвергают обработке давлением до ...

МНОГОСЛОЙНАЯ ОБОЛОЧКА ДЛЯ КОПЧЕНИЯ И ХРАНЕНИЯ ПИЩЕВЫХ ПРОДУКТОВ И ИЗГОТОВЛЕННЫЙ В НЕЙ КОПЧЕНЫЙ ПИЩЕВОЙ ПРОДУКТ

FIELD: food industry. SUBSTANCE: shell represents a multilayer film having at least one thermoplastic polyamide-containing layer and at least one adhesive layer comprising a functionalized predominantly hydrocarbon (co)polymer. Each of the polyamide-containing layers is made of a composition comprising: a) 5 to 95% of at least one (co)polyamide and b) 95 to 5% of at least one component selected from the list comprising water-insoluble highly permeable to water vapours thermoplastic (co)polymers and water-soluble (co)polymers. EFFECT: shell is pervious to moisture in conditions of hot smoking, but keeps the moisture within at relatively low temperatures ranging usually from 6 degrees or below, which allows to effectively smoke a food product, and store it with excellent consumer properties preservation and low mass losses. 37 cl, 3 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 620 373 C1 (51) МПК A22C 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2016103754, 04.02.2016 (24) Дата начала отсчета срока действия патента: 04.02.2016 (72) Автор(ы): Голянский Борис Владимирович (RU), Верин Сергей Владимирович (RU) 25.05.2017 Приоритет(ы): (22) Дата подачи заявки: 04.02.2016 (56) Список документов, цитированных в отчете о поиске: RU 135232 U1, 10.12.2013. EP (45) Опубликовано: 25.05.2017 Бюл. № 15 0797918 A1, 01.10.1997. RU 70747 U1, 20.02.2008. RU 2529727 C2, 27.09.2014. RU 2345104 C2, 27.01.2009. 2 6 2 0 3 7 3 составляющей не более 100 г/м2 сутки. 3. Оболочка по п. 1, отличающаяся тем, что она характеризуется скоростью пропускания водяных паров, измеренной методом, аналогичным методу «с осушителем» по ASTM Е96, но осуществляемым при внешней ОВ 100% и при температуре 80°С, составляющей не менее 4000 г/м2 в сутки. 4. Оболочка по п. 1, отличающаяся тем, что она характеризуется величиной отношения W80/W6, где W80 - массопотери колбасного изделия в этой оболочке при ...

Вареное колбасное изделие с белково-растительной эмульсией

FIELD: food industry. SUBSTANCE: invention relates to meat industry, in particular, to production of cooked sausage products. Cooked sausage product contains pork, beef, squash puree, nitrite-curing mix and water, as well as a complex additive "Rosmix Slivochnaya," protein-vegetable emulsion. Protein-vegetable emulsion consists of duck skin, squash puree and hydrated protein additive “Star-Gel 50”, taken in mass ratios 2:2.5:3, respectively. Quantitative ratio of primary components is selected. EFFECT: increase in a nutritional value of the product is provided, while increasing the yield and maintaining the characteristic organoleptic features of finished product. 1 cl, 1 dwg, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 688 051 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/65 (2018.08); A23L 13/40 (2018.08) (21)(22) Заявка: 2018129269, 09.08.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 17.05.2019 (45) Опубликовано: 17.05.2019 Бюл. № 14 Адрес для переписки: 400005, г. Волгоград, пр. Ленина, 28, ВолгГТУ, Отдел интеллектуальной собственности (56) Список документов, цитированных в отчете о поиске: RU 2464790 C1, 27.10.2012. RU C 1 2209556 C2, 10.08.2003. KZ 25845 A4, 16.07.2012. ТУ 9199-001-75238481-09 Добавки пищевые комплексные "Стар-Гель". ТУ 9199-002-69563708-08 Комплексная пищевая добавка "Росмикс Сливочная". R U (54) Вареное колбасное изделие с белково-растительной эмульсией (57) Реферат: Изобретение относится к пюре и гидратированной белковой добавки мясоперерабатывающей промышленности, в «Стар-Гель 50», взятых в массовых отношениях частности к производству вареных колбасных 2:2,5:3 соответственно. Подобрано изделий. Вареное колбасное изделие содержит количественное соотношение исходных свинину, говядину, кабачковое пюре, нитритнокомпонентов. Обеспечивается повышение посолочную смесь и воду, а также ...

Способ производства вареных колбасных изделий

Изобретение относится к мясной промышленности и может быть использовано при изготовлении колбасных изделий с добавлением растительного сырья. Способ включает подготовку мясного сырья, измельчение мясного сырья, смешивание его с солью, выдержку мясного сырья в посоле, приготовление фарша с добавлением всех рецептурных ингредиентов, наполнение оболочек фаршем, обжарку в стационарных камерах с последующей варкой и охлаждение. Дополнительно в фарш вносят предварительно пророщенную чечевицу. Подобрано количественное соотношение исходных ингредиентов колбасного изделия. Обеспечивается повышение пищевой и биологической ценности продукта за счет обогащения белком со сбалансированным аминокислотным составом, минеральными веществами и витаминами группы В, придание продукту оригинальных органолептических свойств, улучшение структурно-механических свойств фарша. 1 табл., 2 пр.

СПОСОБ ПРИГОТОВЛЕНИЯ СОЕСОДЕРЖАЩИХ МЯСНЫХ И МЯСОПОДОБНЫХ ПРОДУКТОВ

... 1. Соесодержащий мясной или мясоподобный продукт, содержащий соевый белковый материал, у которого удален привкус, причем указанный соевый белковый материал, у которого удален привкус, получают способом, предусматривающим (а) получение соевой белковой композиции, содержащей растворимые соевые белки, вкусовые соединения и нерастворимые материалы, (b) солюбилизацию соевых белков регулированием соевой белковой композиции со стадии (а) до рН в диапазоне от около 9 до около 12 и высвобождение этих вкусовых соединений, (с) пропускание соевой белковой композиции со стадии (b) с отрегулированным рН смежно ультрафильтрационной мембране, имеющей порог отсечения молекулярной массы до около 50000 Дальтон, при поддержании рН в диапазоне от около 9 до около 12, при подходящих условиях ультрафильтрации, при которых вкусовые соединения проходят через эту мембрану с устранением посредством этого привкуса соевой белковой композиции и задерживанием по существу всех солюбилизированных соевых белков, и (d) извлечение ...

СПОСОБ ПОЛУЧЕНИЯ ВЫСОКОКАЧЕСТВЕННЫХ ПРОДУКТОВ НА ОСНОВЕ КУЛЬТУРНОЙ СОИ

... 1. Соесодержащий ферментированный продукт, содержащий ферментированное соевое молоко, приготовленное ферментацией лишенного привкуса соевого молока, причем лишенное привкуса соевое молоко получено способом, предусматривающим (а) получение соево-молочной композиции, содержащей растворимые соевые белки, ароматические соединения и нерастворимые материалы, (b) солюбилизацию соевых белков путем регулирования в соево-молочной композиции со стадии (а) рН в интервале от около 9 до около 12 и высвобождения ароматических соединений, (с) пропускание соево-молочной композиции с отрегулированным значением рН со стадии (b) через ультрафильтрационную мембрану с порогом отсечения молекулярной массы до около 50000 Дальтон при поддержании рН в интервале от около 9 до около 12 и при таких условиях ультрафильтрации, при которых ароматические соединения проходят через мембрану, что приводит к деароматизации соево-молочной композиции, а по существу все растворенные соевые белки задерживаются, и (d) выделение ...

СПОСОБ УДАЛЕНИЯ ПРИВКУСА У БЕЛКА МОЛОЧНОЙ СЫВОРОТКИ

... 1. Способ приготовления белкового материала молочной сыворотки с удаленным привкусом, предусматривающий (а) приготовление водной композиции белкового материала молочной сыворотки, содержащей растворимые белки молочной сыворотки и вкусовые соединения, (b) регулирование водной композиции (а) либо (1) до щелочного рН от около 8, 5 до около 12, либо (2) до кислого рН от около 2,5 до около 4 с высвобождением посредством этого вкусовых соединений, (с) пропускание водной композиции (b) смежно ультрафильтрационной мембране, имеющей порог отсечения молекулярной массы до около 50000 Дальтон, при поддержании рН на том же уровне, что и на стадии (b), при подходящих условиях ультрафильтрации, при которых эти вкусовые соединения проходят через мембрану с удалением посредством этого привкуса белкового материала молочной сыворотки и задерживанием по существу всех растворимых белков молочной сыворотки, и (d) извлечение растворимых белков молочной сыворотки, задержанных ультрафильтрационной мембраной, с ...

СУШЕНЫЕ ПИЩЕВЫЕ КОМПОЗИЦИИ

... 1. Сушеная пищевая композиция, содержащая: ! а. продукт из структурированного растительного белка, в котором белковые волокна расположены практически упорядоченно; и ! б. уплотняющее вещество. ! 2. Сушеная пищевая композиция по п.1, отличающаяся тем, что уплотняющее вещество является некислотным уплотняющим веществом, выбранным из группы, состоящей из хлорида кальция, сульфата кальция, натурального нигари, хлорида магния, сульфата магния, гидросульфита кальция, однозамещенного цитрата кальция, двузамещенного цитрата кальция, трехзамещенного цитрата кальция, однозамещенного фосфата кальция, двузамещенного фосфата кальция, трехзамещенного фосфата кальция, глюконата кальция, а также их комбинаций. !3. Сушеная пищевая композиция по п.1, отличающаяся тем, что продукт из структурированного белка имеет среднее сопротивление срезу не менее 1400 г, а среднее значение характеристики обрывочности не менее 10%. ! 4. Сушеная пищевая композиция по п.1, отличающаяся тем, что продукт из структурированного ...

Способ производства колбас варёных, обогащённых мукой из оболочек семян подорожника блошного Plantago psyllium L.

Изобретение относится к мясной промышленности, в частности к технологическим процессам изготовления функциональных колбас вареных. Способ включает подготовку мясного сырья, приготовление колбасного фарша, формование батонов, варку и охлаждение колбас. На этапе формирования колбасного фарша муку из оболочек семян подорожника блошного Plantago psyllium L. растворяют в прохладной питьевой воде в пропорции 2,35 кг муки на 10 кг воды в течение 3-5 минут, после чего полученный гель смешивают с остальными ингредиентами. Обеспечивается получение колбас с повышенной физиологической ценностью, являющихся носителем комплекса необходимых человеческому организму пищевых волокон, преимущественно арабиноксиланов, полученных из оболочек/лузги/шелухи семян подорожника блошного Plantago psyllium L, синергетический эффект пищевых волокон из муки оболочек/лузги/шелухи семян подорожника блошного Plantago psyllium L. на компоненты колбас вареных обуславливает высокие функционально-технологические свойства фаршемассы ...

СПОСОБ ПОЛУЧЕНИЯ МАСЛОСОДЕРЖАЩЕГО ПРОДУКТА НА ОСНОВЕ МЯСА, СОДЕРЖАЩЕГО ПОНИЖЕННОЕ КОЛИЧЕСТВО ДОБАВОК

... 1. Способ получения маслосодержащего продукта на основе мяса, отличающийся тем, что при получении маслосодержащего продукта на основе мяса не добавляют добавку или добавляют максимум одну добавку, выбранную из группы, состоящей из эмульгаторов, стабилизаторов и/или загустителей, причем масло вводят в продукт на основе мяса посредством двухстадийного добавления.2. Способ по п.1, включающий стадии:(i) смешивания измельченного мяса с NaCI или заменителями соли и водой/льдом в подходящем смесительном устройстве,(ii) добавления в смесь (i) первой части масла, составляющей 40-80 вес.% от общего количества масла, добавляемого при получении маслосодержащего продукта на основе мяса, и дополнительного смешивания полученной в результате смеси,(iii) добавления в смесь (ii) второй части масла, составляющей 60-20 вес.% от общего количества масла, добавляемого при получении маслосодержащего продукта на основе мяса, и дополнительного смешивания полученной в результате смеси,(iv) заполнения смеси со стадии ...

СПОСОБ ИЗГОТОВЛЕНИЯ МЯСНОГО ПРОДУКТА

... 1. Способ изготовления мясного продукта, включающий подготовку мясного сырья путем обвалки и жиловки, посол подготовленного мясного сырья, его выдержку, приготовление фарша путем измельчения выдержанного в посоле мясного сырья и его перемешивания с добавлением молотых пряностей, чеснока и нитрита натрия, наполнение оболочки фаршем, копчение и сушку, отличающийся тем, что посоленное мясное сырье перемешивают и выдерживают в течение 2-5 часов, наполнение оболочки фаршем выполняют неплотно и равномерно с использованием шприца с цевкой, имеющей сечение эллиптической формы, формуют наполненную фаршем оболочку путем ее прессования в виде полоски толщиной 0,1-3,0 см, сушат формованную наполненную фаршем оболочку в течение 4-7 часов, коптят в течение 2-8 часов и повторно сушат в течение 4-7 часов. 2. Способ по п.1, отличающийся тем, что в качестве мясного сырья используют говядину. 3. Способ по п.1, отличающийся тем, что в качестве мясного сырья используют говядину и свинину и/или мясо птицы, и ...

БЕЛКОВЫЙ ПРОДУКТ И СПОСОБ ПОЛУЧЕНИЯ ИНЪЕКЦИОННОГО БЕЛКОВОГО ПРОДУКТА

... 1. Композиция животного мышечного белка, содержащая саркоплазматические белки и миофибриллярные белки, выделенные из животной мышечной ткани, полученная при помощи способа, включающего:а) измельчение мышечной ткани животногоб) смешивание указанной измельченной мышечной ткани с щелочной композицией, подходящей для использования в пищевой промышленности, с получением водного щелочного раствора животного мышечного белка, имеющего величину рН, приблизительно, от 10,5 до, приблизительно, 12,5.в) смешивание указанного водного щелочного раствора животного мышечного белка с кислой композицией, подходящей для использования в пищевой промышленности, с получением водной композиции животного мышечного белка, имеющей величину рН, приблизительно, от 4,7 до, приблизительно, 11,0 иг) измельчение указанной водной композиции животного мышечного белка с получением функциональной водной суспензии животного мышечного белка.2. Композиция по п.1, в которой животная мышечная ткань является тканью рыбы.3. Композиция ...

ПРЕПАРАТ ДЛЯ ПРИМЕНЕНИЯ АСПАРТАТА И ВИТАМИНА В12 ИЛИ БИОТИНА ДЛЯ РЕГУЛЯЦИИ КЕТОНОВЫХ ТЕЛ

... 1. Применение эквивалентов аспартата и по крайней мере одного из витамина B12 и биотина в получении композиции для энтерального применения для профилактики и/или лечения нарушений метаболизма, связанных с повышенными концентрациями кетоновых тел, лактата и/или органических кислот и/или недостаточным гомеостазом pH в крови млекопитающих, где композиция содержит белковую фракцию, включающую по крайней мере 10,8% масс. эквивалентов аспартата от общей массы белковой фракции. ! 2. Применение по п.1, где указанная белковая фракция обеспечивает 15-22% калорий, а указанная композиция для энтерального применения дополнительно содержит фракцию углеводов, обеспечивающую 25-50% калорий. ! 3. Применение по п.2, где указанная углеводная фракция содержит полисахариды глюкозы, включающие более чем 80 мас.% глюкозы. ! 4. Применение по п.2 или 3, где указанная углеводная фракция содержит олигосахариды, включающие более чем 50 мас.% глюкозы и имеющие цепь длиной 3-9. ! 5. Применение по п.1, где указанное ...

СПОСОБ И УСТРОЙСТВО ДЛЯ ОБРАБОТКИ ПИЩЕВЫХ ПРОДУКТОВ С ИСПОЛЬЗОВАНИЕМ ПРОЦЕССА НАГРЕВАНИЯ

РЕСТРУКТУРИРОВАННЫЙ МЯСНОЙ ПРОДУКТ И СПОСОБ ЕГО ПОЛУЧЕНИЯ

... 1. Реструктурированный мясной продукт, включающий: (А) соевый белковый материал, выбранный из группы, состоящей из соевой белковой муки, соевого белкового изолята, соевого белкового концентрата и их смесей; (В) измельченное мясо с содержанием влаги, равным по меньшей мере около 50% от общего веса, и (С) воду, где реструктурированный мясной продукт перед сушкой имеет содержание влаги по меньшей мере около 50% и после сушки имеет содержание влаги от около 15% до около 45%. 2. Реструктурированный мясной продукт по п.1, где (А), кроме того, включает волокна семядолей сои от около 1% до около 20% по сухому весу, пшеничный глютен от около 10% до около 40% по сухому весу и крахмал от около 5% до около 15 по сухому весу. 3. Реструктурированный мясной продукт по п.1, где (А) является экструдатом с содержанием влаги от около 5% до около 80%. 4. Реструктурированный мясной продукт по п.1, дополнительно содержащий по меньшей мере один желирующий белок, где желирующий белок выбран из группы, состоящей ...

Esswurst, bestehend aus den Inhaltsstoffen einer Münchner Weißwurst

Verfahren und Vorrichtung zum Zerhacken, Feinzerkleinern und Mischen von gefrorenen Rohmaterial, wieTierfleisch, Fischfleisch und Bohnen

Lebensmittel in mindestens einer Kunststoffhülle

Kontinuierliches Verfahren und Vorrichtung zum schnellen Kochen eines von einem Kunstdarm auf Cellulosebasis umgebenen, durch Hitze koagulier-baren, aus zerkleinertem Fleisch bestehenden Wurstgutes

Fettarme Wurstzubereitung

Lebensmittel

UNIGTEM REIFEPROZESS

Wurstprodukt

Food snack of breadcrumbs and cheese or sausage

Food mixture of germ-free granulated bread and a heated cheese preparation or a sausage material is packed in sausage skins to form portion packages which are sealed and germ-free. Two or more portions with the same or different fillings may be packed in one sales unit.

TEXTURISIERTE NAHRUNGSMITTEL AUS GELIERTEM ESSBAREM FUNGUS UND HYDROKOLLOID ZUSAMMENSETZUNG

Verwendung von Bacteriocin erzeugende Mikroorganismen zum Reifen von Rohwurst

Pferdewurst ohne Schweinefleisch mit pflanzlichen Fetten

VERFAHREN ZUR ENTFERNUNG VON UNERWÜNSCHTEN GERUCHS- UND RIECHSTOFFEN AUS KALIUMLACTAT

Process for comminuting meat products

Stable sausage emulsions from which the fat does not separate upon application of heat during the cooking process are prepared by first extracting binder protein, e.g. myosin, from preferably lean meat, e.g. comminuting it to 30 DEG to 42 DEG F in aqueous sodium chloride solution adding spices if desired, and then coating the fat particles of the meat (additional meat containing a higher proportion of fat being added first, if desired) by further comminution to 50 DEG to 64 DEG F, water ice being added to maintain this temperature and further water ice added to dilute the mixture and reduce the temperature down to 47 DEG to 54 DEG F before still further comminution to 58 DEG to 75 DEG F is 1 1/2 minutes. Thereafter mixing in a vacuum followed by a 30 minute container storage is effected and the comminuted meat is extruded into a mould where it is subjected to the passage of an electric current to internally heat it and coagulate the proteins therein.

A method and apparatus for producing meat products

Apparatus and process for producing sausage products

An apparatus for producing sausage products comprises: a device to comminute raw frozen meat; a metering device for additives; and a forming unit for forming and depositing raw sausage mass 1 onto a first conveying device. A first warming device 4 applies an electric current to the raw sausage mass and has the power to warm from 30oC to 37oC within 30s to 10 min. A fermentation room 6 is temperature controlled from 30oC to 37oC and has a conveying device which conveys the sausage through the fermentation room for 6 to 24h. A second conveyor conveys the sausage mass through a second warming device which applies current to at least two electrodes adjacent the cross section of the sausage mass. The power is sufficient to warm to at least 42oC. There is a holding space on the second conveyor which controls the temperature at 57oC. A cooling device 13 on a third conveyor applies reduced pressure such that the cooked fermented sausage mass is cool under vacuum at a maximum of 30 minutes to -1oC ...

A marking or engraving means applied over the external surface of meats in general and resulting product

Preparation of meat products

... 1,036,016. Sausages &c. HOOVER BALL & BEARING CO. Nov. 20, 1963, No. 45893/63. Heading A2B. In the making of meat products exemplified by frankfurters, skinless wieners, boneless ham, cottage butt, Canadian bacon, leona sausage, salami, the appropriate meat containing water is enclosed in a semi-permeable membrane, and the enclosed meat is cooked by immersion in a heating liquid, e.g. a liquid of 5 parts of water, 4 parts of glucose and 1 part of sodium chloride, which withdraws water from the meat through the membrane. The cooking liquid is preferably maintained at 160-190‹F., and the meat product is immersed therein until the internal temperature of the meat is at least 138‹F., e.g. for 12 mins. After cooking, the products may then be sprayed with cold water and pased through a tank of iced water for about 7 mins. The semi-permeable membrane is preferably stripped off at this stage, whilst still wet.

Coated Food Products

METHOD AND APPARATUS FOR THE PRODUCTION OF WRAPPED PROTEIN PRODUCTS SUCH AS SAUSAGES

Sausage Conditioning Process

... 1,169,147. Sliced sausage. A. CHAMBOST. 27 June, 1968 [30 June, 1967], No. 30639/68. Heading A2B. The casing of a prepared sausage is removed and the sausage is then sliced, the slices reassembled to reconstitute the original shape of the sausage, and the thus reconstituted sliced sausage is placed in a fluid tight envelope, for example by placing them in a plastic casing under vacuum or by applying a coating of a food wax.

METHOD AND APPARATUS FOR CONTINUOUS FREEZING,CRUSHING,MIXING AND MILLING OF MEAT,FISH MEAT AND BEANS

Functional protein concentrates and isolates

Process for rapidly cooking sausages, and apparatus therefor

... 930,351. Cooking and smoking sausages &c. UNION CARBIDE CORPORATION. Oct. 13, 1961 [Nov. 1, 1960], No. 36788/61. Class 49. [Also in Group XXX] An encased, heat coagulable, comminuted meat emulsion (sausages) having at least a 3 to 1 surface to volume ratio is rapidly cooked by maintaining it at a temperature of from 180‹ to 250‹ F. in a stream of gas flowing at least at 2000 feet per minute, whereby the gas quickly coagulates the emulsion to form an encased self-supporting solid with smooth surface which permits easy removal of the casing. The emulsion may, for example, be cooked by maintaining it at 180-215‹ F. in a stream of gas flowing at 2000-4000 feet per minute for from 10 to 12 minutes, or may first be heated to 210-250‹ F. in a stream of gas flowing at least at 3000 feet per minute for from 5 to 6 minutes and then maintained at 160 ‹ F. in a gas velocity of at least 1600 feet per minute for from 5 to 7 additional minutes. There may be included in the meat emulsion a reducing agent ...

Apparatus and process for producing sausage products

A system, method and apparatus for processing foodproducts.

A system, method and apparatus for processing foodproducts

A system, method and apparatus for processing foodproducts.

A system, method and apparatus for processing foodproducts.

ELECTRO-CHEMICALLY OPTIMIZED FOOD

PROCEDURE FOR THE PRODUCTION OF PURELY AQUATIC SAUSAGE, FISH CONTAINING

PROCEDURE FOR THE PRODUCTION OF A BLOOD PLASMA POWDER AND APPLICATIONS

PROCEDURE FOR AROMATIZING OF MEAT

FOOD ADDITIVE

DEVICE FOR THE PASTEURISIEREN OF A FOOD MASS

PROCEDURE AND MECHANISM, EXTRUDED OVER TOGETHER FOOD PRODUCTS AN AIR FLOW IN TWO PHASES TO SUBJECTING

Process for producing a spreading sausage and apparatus for carrying out the process

The process is suitable in particular for producing an emulsifier-free spreading sausage, because the removal of the fat components from the lean components is prevented. After the sausage mix has been stuffed into a casing and has been cooked, the sausage material according to the invention is tumbled in a tumbling machine until solidification of the sausage material, the sausage material during the tumbling in the tumbling machine being repeatedly elevated and then allowed to fall in free fall. A conventional tumbling machine has a cylindrical drum 1 having a cover 2, in which drum is provided at least one mixing arm 7, 8, a connection port 10 for the supply of water and a connection port 11 for the drainage of water additionally being provided on the drum 1. In order that the cooking and tumbling can be carried out in a single apparatus, according to the apparatus it is proposed that the drum 1 be equipped with a heating apparatus 12 for heating the water present therein. ...

PROCEDURE FOR THE PRODUCTION OF BACON SUITABLY FOR CASING

VERFAHREN UND VORRICHTUNG ZUM KONTINUIERLICHEN FUELLEN UND WAERMEBEHANDLUNG VON LEBENSMITTELMASSEN, INSBESONDERE FLEISCHMASSEN

PROCEDURE FOR THE PRODUCTION OF FERMENTIERTEN DRY ONES OR HALFDRIED MEAT PRODUCTS UNDER PARTIAL REPLACING OF THE ANIMAL FAT AND DIRECT ONE TRAINING OLIVE OIL

FOOD WITH INHOMOGENOUS TASTE MATERIAL DISTRIBUTION AS WELL AS PROCEDURE FOR THE PRODUCTION OF SUCH A FOOD

VERFAHREN ZUM HERSTELLEN EINER PACKUNG MIT SCHEIBEN AUS FLEISCH- ODER WURSTWAREN

A-TOTALLY ENCLOSED CRYSTALLINE LACTIC ACID

PROCEDURE FOR THE PRODUCTION OF RAW SAUSAGE WITH ACCELERATED RIPE PROCESS

METHOD FOR PRODUCING AISLE ON THE CONCEALMENT OF MEAT

TREATMENT PLANT FOR FOOD, IN PARTICULAR FOR RAW SAUSAGE AND ROHPÖKELWAREN

PROCEDURE FOR THE AUTOMATABLE PRODUCTION OF RAW SAUSAGE

WURSTHÜLLE, MIT ANNATTO BESCHICHTET, UND VERFAHREN ZUM BESCHICHTEN DER INNENOBERFLÄCHE DER HÜLLE

PRODUCTION OF SAUSAGES WITH LOW FAT CONTENT

ANTIMICROBIAL COMPOSITIONS, COAT AND PROCEDURE FOR THE SURFACE TREATMENT OF FOOD

PROCEDURE FOR THE PRODUCTION OF SMALL-CALIBER CONTINUOUS SAUSAGES, AND CONTINUOUS SAUSAGES MANUFACTURED IN THE PROCEDURE.

COOLED ONE, PASTEURISIERTE, BRUSHABLE ONES MEAT OR FISCHMOUSSE AS WELL AS PROCEDURE FOR YOUR PRODUCTION

Wurstware

Die Erfindung betrifft eine Wurstware enthaltend ein Brät, wobei das Brät Fleischmaterial sowie wenigstens ein Gewürz und/oder einen Gewürzextrakt umfasst, wobei die Wurstware zusätzlich vorgesalzene Hirschfleischstücke umfasst. Die Erfindung betrifft ferner ein Verfahren zur Herstellung einer Wurstware.

VERFAHREN ZUR HERSTELLUNG EINER WURST BESTEHEND AUS RIND- UND SCHWEINEFLEISCH MIT ALOE VERA

Die Erfindung betrifft ein Verfahren zur Herstellung einer Wurst aus Rind- und Schweinefleisch, welcher das Pflanzenextrakt Aloe Vera zugefügt wird.

VERFAHREN ZUR HERSTELLUNG VON PUTEN-TOFU-WURST

Verfahren zur Herstellung von Puten-Tofu-Wurst bei dem 5 kg Soja-Eiweißisolat mit 20 Liter Quellwasser im Kutter zu einer homogenen Masse vermischt, wobei anschließend 110 kg tiefgefrorenes Putenunterkeulenfleisch im Kutter zerkleinert und mit Gewürzen, Stärke und Phosphat vermischt bis eine Temperatur von 3°C erreicht ist, dann 25 kg Pflanzenöl beigemengt, die Masse weiter bis 11°C gekuttert, anschließend der Masse 45 kg Schüttung hinzugefügt und die Temperatur in den Minusgradbereich abgesenkt wird, bis die Masse bei 5°C bindig ist, wobei Sojamilch durch den Zusatz eines Gerinnungsmittels zum Ausflocken gebracht wird, sodaß die Molke abtropft und die übrige Masse in Formen gepreßt, gekühlt und in 4x4 cm große Würfel geschnitten wird sowie 50 kg dieser gekühlten Würfel zur auf 5°C abgekühlten 250 kg-schweren bindigen Masse eingemischt und mit Messerstufe I auf 10 mm Körnung geschnitten wird und mit einer Endtemperatur von 8°C das Rohprodukt aus dem Kutter gebracht wird.

PROCEDURE FOR THE PRODUCTION OF MEAT GOODS

PROCEDURES FOR THE PRODUCTION OF SAUSAGE-ROAST

FAT STRENGTHENING MEANS, FATS AND FOOD

CONTAINING SOJAPROTEIN ADDITIVES AVAILABLE OF MEANS A SPECIFIC PROCEDURE SMELL-NEUTRALIZED SWEET GOODS

PROCEDURE FOR PEPPERING FOOD

PROCEDURE FOR THE PRODUCTION OF A CIRCULAR SALAMI AS WELL AS A AFTER THE PROCEDURE MANUFACTURED SALAMI

COOKED SAUSAGE AND PROCEDURE FOR YOUR PRODUCTION

MEAT PRODUCTS WITH OMEGA-3-FETTSÄURE AND VITAMIN

PRODUCTION OF SALT ARMS AND/OR PHOSPHATE ARMS SAUSAGES

PROCEDURE FOR THE PRODUCTION OF FOOD

FOIL TO THE PACKING OF FOOD AND PROCEDURE FOR THE SURFACE TREATMENT OF FOOD

Procedure for the production of a sausage consisting of disks or pieces in a casing

PROCEDURE FOR COATING A FOOD PRODUCT WITH KOLLAGEN

ELECTRO-CHEMICALLY OPTIMIZED FOOD

ELECTRO-CHEMICALLY OPTIMIZED FOOD

ELECTRO-CHEMICALLY OPTIMIZED FOOD

ELECTRO-CHEMICALLY OPTIMIZED FOOD

ELECTRO-CHEMICALLY OPTIMIZED FOOD

ELECTRO-CHEMICALLY OPTIMIZED FOOD

ELECTRO-CHEMICALLY OPTIMIZED FOOD

ELECTRO-CHEMICALLY OPTIMIZED FOOD

Method and device for producing sausages

A PROCESS AND COMPOSITION FOR PREVENTING OR REDUCING THE FORMATION OF ACRYLAMIDE IN FOODS

Treatment of food pieces

Колбасное изделие и устройство для его изготовления

Полезная модель относится к колбасному изделию и устройству для его изготовления, в частности, к устройству, содержащему коптильные шесты для размещения на них колбасных изделий в процессе их тепловой обработки. Устройство для изготовления колбасных изделий, в частности, для размещения колбасных изделий в процессе их тепловой обработки, содержит коптильные шесты, на которых в местах, предназначенных для размещения колбасных изделий, выполнены отверстия, и над каждым отверстием выполнена прорезь. Колбасное изделие, изготовленное с помощью такого устройства имеет место перетяжки и рисунок на обеих его половинах, форма которого соответствует форме отверстия. Фиг.1 Ил 68242 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) (51) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (11) хо < за (13) МПК А22С 11/00 (2006.01) (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ(титульный лист) (21), (22) Заявка: 2007120619/22, 04.06.2007 (24) Дата начала отсчета срока действия патента: 04.06.2007 (30) Конвенционный приоритет: 07.07.2006 СГ РУ\У2006-17908 (45) Опубликовано: 27.11.2007 Бюл. № 33 Адрес для переписки: 191186, Санкт-Петербург, а/я 230, "АРС- ПАТЕНТ", пат. пов. В.В.Дощечкиной (72} Автор(ы): СТАНЕК Радек (С2) (73) Патентообладатель(и): ТРУМФ ИНТЕРНЕЙШНЛ с.р.о. (С7) (54) КОЛБАСНОЕ ИЗДЕЛИЕ И УСТРОЙСТВО ДЛЯ ЕГО ИЗГОТОВЛЕНИЯ (57) Формула полезной модели 1. Устройство для изготовления колбасных изделий, в частности, для размещения колбасных изделий в процессе их тепловой обработки, содержащее коптильные шесты, отличающееся тем, что на коптильном шесте (1), в местах, предназначенных для размещения колбасных изделий, выполнены отверстия (2) и над каждым отверстием (2) выполнена прорезь (3). 2. Колбасное изделие, изготовленное с помощью устройства по п.1, отличающееся тем, что имеет место перетяжки и рисунок на обеих его половинах, форма которого соответствует форме отверстия (2). 2 Страница: 1 па С7сС89 ЕП

Citrus product as replacement in food items

The present invention is directed to certain food stuffs wherein certain ingredients in foods are substituted by a product made of citrus peel that has been ground to a powder to form a citrus product. The certain ingredients in the foodstuff are, for example, milk and eggs. The citrus product has oils contained therein that are reduced from 78% in some instances and to 1.8% in other instances. Depending on the use, the citrus product could be used to substitute certain meats in certain foods to render them meatless the result being the same in taste and the same in appearance. In other instances, the citrus product is used as a substitute in deep frying foods and as a replacement in the batter that makes breads, muffins or cornstarch. Again the result is the same as mentioned above.

Powdery seasoning and method for producing the same

A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground to pass through a 0.3 mm mesh sieve to prepare a hydrolysate, and spray drying the hydrolysate without removing a solid. According to the method for producing the powdery seasoning of the present invention, provided is a powdery seasoning which is spray-dryable without undergoing any solid removal process such as squeezing or filtering after hydrolysis, and achieves higher storage stability than prior art powdery seasoning prepared from a protein hydrolysate liquid.

Accelerated fungal growth

The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.

Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Dual Hot Dog Meat Product

A meat product used in conjunction with a bun for the consumption of elongated cylindrical meat products comprising: a dual elongated cylindrical meat product, where the meat product is served within the bun. The bun includes a first half; a first well within the interior of the first half, where the first well provides a means for the placement of a first portion of the meat product; a second half, where the second half adjoins the first half along one side the second half; and a second well within the interior of the second half, where the second well provides a means for the placement of a second portion of the meat product.

Cellulose-based food casing having a fungicidal finish and a method for protecting cellulose-based food casings from mold infestation

The present invention relates to tubular food casings based on cellulose having a fungicidal finish, and to a method for protecting such food casings from mold infestation.

Mushroom food article and method of making the same

The present invention provides a food article and methods and systems of making the same.

Systems and Methods for Food Product Extrusion

A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component. 1. A system for producing food products , comprising:an extruder;an inner tube through which a first component is extruded;an outer tube provided about the inner tube to define a first annular space through which a second component is extruded; anda collagen head configured to apply a layer of collagen gel over the second component;wherein at least one of the inner tube, the outer tube, a first flow rate at which the first component is extruded via the extruder through the inner tube, and a second flow rate at which the second component is extruded via the extruder through the outer tube is configured such that the initial diameter of the first component exiting the inner tube is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outer tube is substantially greater than a final thickness of the second componentand wherein the second component comprises a carrier and a plurality of particulate inclusions carried by the carrier, the particulate inclusions sized such that at least some of the plurality of particulate inclusions have a diameter or width less than a thickness of the first annular space and ...

METHOD FOR PRODUCING MEAT PROCESSED FOOD

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material. 1. A method for producing a meat processed food , comprising the steps of:cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; andfilling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.2. The method for producing a meat processed food according to claim 1 , wherein the gel-like material has a viscosity of 1.0 to 17.0 Pa·s.3. The method for producing a meat processed food according to claim 1 , wherein the filling of the gel-like material is carried out by an injection method.4. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is deacylated gellan gum.5. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with gelatin.6. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with a metal salt.7. The method for producing a meat processed food according to claim 1 , wherein the concentration of the gelling agent in the gelling agent solution is 0.01% to 2.00% by weight.8. The method for producing a meat processed food according to claim 1 , which further comprises a step of cooking the meat-containing raw material filled with the gel-like material claim 1 , after completion of the filling step.9. The method ...

COATED FOOD PRODUCTS

A coating material for a food product includes a manipulated pH of the environment to produce a coating material that is particularly suitable for use in the extrusion coating of food products. 143-. (canceled)44. A method for preparing a coating material for a food product , the method comprising:a gel preparation stage in which a composition comprising an anionic polysaccharide is maintained at a pH of from 3.3 to 3.9 to increase its viscosity; anda coating formation stage in which the gel is homogenized.45. The method of claim 44 , wherein the composition is maintained at a pH of from 3.4 to 3.8.46. The method of claim 44 , wherein the gel preparation stage is at least one member of a group consisting of: carried out for a period of greater than 10 minutes and carried out at a temperature of from 10 to 40° C.47. The method of claim 44 , wherein the anionic polysaccharide is an alginate claim 44 , and/or wherein the composition comprises the anionic polysaccharide in an amount of from 1 to 10% by weight of the composition.48. The method of claim 44 , wherein the composition further comprises an acidic buffer.49. The method of claim 44 , wherein the method comprises one or more further ingredients in the coating material claim 44 , the one or more further ingredients being selected from starches claim 44 , plasticizers claim 44 , smoke derivatives claim 44 , hydrocolloids and insoluble fibers.50. The method of claim 44 , wherein the method comprises forming the composition by adding water to an anhydrous form of the anionic polysaccharide.51. The method of claim 44 , wherein the viscosity of the coating material is at least 20% greater than the viscosity of the composition claim 44 , and/or wherein the gel has a viscosity of from 25 to 40 Pa·s at 5° C.52. A coating material obtainable by:a gel preparation stage in which a composition comprising an anionic polysaccharide is maintained at a pH of from 3.3 to 3.9 to increase its viscosity; anda coating formation stage ...

SAUSAGE PROCESSING APPARATUS

A sausage processing apparatus, including a circulating compartmented belt, a downstream compartmented roller, wherein a sausage is transferred from a compartment of the belt into a compartment of the roller, and a second circulating transport device, onto which the sausages are transferred from the compartments of the roller. A control device controls the conveying operation of the second transport device and of the roller. A sensor device detects the occupancy of the compartments of the belt. The control device controls the conveying operation of the roller and the second transport device dependent on the detection result of the sensor device such that, upon detection of one or more successive unoccupied compartments of the belt, the conveying operation of the roller and of the second transport device is stopped or slowed when the unoccupied compartment is in or is entering a transfer position and, upon detection of an occupied compartment, the conveying operation is resumed when the occupied compartment is in or is entering the transfer position. 1. A sausage processing apparatus , comprising a circulating first transport device in the form of a compartmented belt , wherein a sausage can be received in each compartment , a downstream compartmented roller , wherein in each case one sausage can be transferred from a compartment of the first transport device into a compartment of the compartmented roller , and a second circulating transport device , onto which the sausages can be transferred from the compartments of the compartmented roller , a control device which controls the conveying operation of the second transport device and of the compartmented roller , and a sensor device for detecting the occupancy of the compartments of the first transport device , wherein the control device is configured to control the conveying operation of the compartmented roller and of the second transport device in a manner dependent on the detection result of the sensor device such ...

Composition for maintaining or improving the quality of processed meat

The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis:between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof;between 0.05 and 5% w/w acid equivalent of nitrite;between 0.5 and 5% w/w acid equivalent of ascorbate; andbetween 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof;wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives

The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.

Process

A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.

METHOD FOR PREPARING A CASING MATERIAL USED IN A CO-EXTRUDING PROCESS OF A FOOD PRODUCT, VISCOUS GELLING AGENT AND A METHOD AND A SYSTEM FOR PREPARING FOOD PRODUCTS

The invention relates to a method for preparing a casing material for use in co-extruding food products comprising the steps of providing two or more casing material components; mixing the casing material components and feeding the resulting viscous gelling solution to the co-extrusion process to form an external layer on an extruded strand of food dough. Each of the casing material components in itself is not suitable for co-extrusion as an external layer and the composition of the viscous gelling solution is determined by changing the volumes of the casing material components used dependent on the required food product to be co-extruded and/or the composition of the viscous gelling solution is adjusted by changing the volumes of the casing material components dependent on the information on the properties of the food dough and/or the food product to be co-extruded. The present invention further relates to a method and a system for preparing food products by means of co-extrusion wherein such casing material is used. 1. Method for preparing a casing material used in a co-extruding process of a food product , comprising the steps of:a) providing two or more casing material components;b) mixing the casing material components provided during processing step a) to a viscous gelling solution; and the composition of the viscous gelling solution is determined by changing the volumes of the casing material components provided during processing step a) dependent on the required specification of the food product to be co-extruded; and/or', 'the composition of the viscous gelling solution is adjusted by changing the volumes of the casing material components dependent on the information on the properties of the food dough and/or the food product to be co-extruded., 'c) feeding the viscous gelling solution of processing step b) to the co-extrusion process of a food product to be co-extruded as an external layer on a to be extruded strand of food dough, characterized in that ...

Composition for maintaining or improving the quality of processed meat

The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.02 and 2% w/w acid equivalent of glutamate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

APPARATUS AND PROCESS FOR PRODUCING SAUSAGE PRODUCTS

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass. 1. Process for producing sausage products comprising the steps of1) comminuting of raw meat, which optionally contains fat, at a temperature of the meat of from 4° C. to −10° C.;2) adding of seasoning, salt, preferably curing salt, an acidifying agent, which is a starter culture and/or gluconodeltalactone, optionally further additives;3) mixing for producing a raw sausage mass;4) optionally additionally comminuting,{'b': '5', ') forming of the raw sausage mass at a temperature of from 4° C. to −10° C. by depositing onto a carrier, wherein the carrier preferably is a continuously running conveyor belt, optionally including applying pressure during the forming, for producing a formed raw sausage mass;'}6) optionally, warming of the formed raw sausage mass until reaching a temperature of at least approximately 20° C., e.g. up to 37° C., within 30 s to 10 min for producing a formed raw warmed sausage mass; and7) optionally, fermenting of the formed raw warmed sausage mass until reaching a pH value of from 4.6 to 5.2 by incubating at 30° C. to 37° C., preferably 35° C., for producing a formed acidified sausage mass,8) warming of the formed acidified sausage mass to a temperature of approximately at least 42° C.; and9) optionally, warming and incubating at a temperature of at least approximately 57° C. for a time ...

IMITATION SKINLESS SAUSAGES

A fine emulsion sausage having an alginate coating having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage. Also, a method of manufacturing such sausages, which method comprises co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5% or less by weight of casing paste, based upon the total weight of the casing paste and filling; and contacting such coextruded product with a solution containing calcium ions, which solution has a pH below the pKa value of the alginate. 1. A fine emulsion sausage comprising a filling and an alginate casing having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage.2. The sausage of wherein the coating has a thickness of 0.04 mm or less.3. The sausage of wherein the coating has a thickness of 0.03 mm or less.4. The sausage of wherein the filling comprises at least one of: beef claim 1 , pork claim 1 , veal claim 1 , chicken and turkey.5. The sausage of wherein the filling comprises a plant protein.6. A method of manufacturing a fine emulsion sausage claim 1 , which method comprises the step co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5 wt % or less based on the combined weight of the casing paste and filling; and contacting such coextruded product with a solution comprising calcium ions claim 1 , which solution has a pH below the pKa value of the alginate.7. The method of wherein the coextruded product comprises 1.2% or less by weight of casing paste claim 6 , based upon the total weight of the casing paste and filling.8. The method of wherein the coextruded product comprises 0.7% by weight of alginate claim 7 , based upon the total weight of the casing paste and filling.9. The method of wherein the solution containing calcium ions has a ...

IMPROVED METAL SURFACES ANTI-RUB APPARATUS

Apparatus for the anti-rub of metal surfaces involved in the process for processing vegetables, flours and preferably for processing animal meat for producing sausages, including, in sequence along the axis (), an actuation shaft (), a loading hopper (), at least one auger () adapted to transport the animal meat to be processed; at least one first knife (), preferably a plurality of knives (), rotary and arranged at the outlet of the meat from the auger (); at least one first fixed drawing disc (), the first disc () having a plurality of holes and having the actuation shaft () at least one cylindrical projection (), arranged along the actuation shaft (), provided with at least one circular bearing (), preferably a pair of circular bearings () adapted to stabilize and reduce the forces acting on the actuation shaft (). 11001002001991111110110471200103102103111155101104712001011153515052200100703556021205525202655202021320030020040402006411113. Apparatus for processing vegetables , flours and for processing animal meat for the production of sausages , comprising along the central rotation axis () , a plurality of movable components synergistically rotating along said axis () including: the actuation shaft () , the auger () provided with an axial bearing () , at least one knife () arranged in proximity to the outlet of the meat supplied to the auger () and said knife () being provided with a central portion () in which a faceted central seat () is obtained adapted to fit into the respective seat () present on the actuation shaft () and with a plurality of radial supports () all provided with at least one cutting surface () called cutting blade and having the thickness of said radial support () which is progressively reduced moving away from the center of the knife () , said knife () being positioned inside the cutting group () so that its central portion () and specifically its central faceted seat () is stably maintained in the suitable grooved seat () , present on ...

Seafood/livestock meat product improvement agent and seafood/livestock meat product

Provided are a seafood/livestock meat product improvement agent that can impart meaty firmness when used in a seafood/livestock meat product, and a seafood/livestock meat product. This seafood/livestock meat product improvement agent contains an oil/fat-processed starch having a heat solubility of 3% to 25% and a heat swelling degree of 8 times to 17 times, and is characterized in that the pH of the oil/fat-processed starch is 3.3 or higher and less than 6.5. The oil/fat-processed starch is preferably an oil/fat-processed distarch phosphate. The seafood/livestock meat product is characterized by containing the seafood/livestock meat product improvement agent described above.

DEVICE AND METHOD FOR TRANSFERRING SAUSAGE PORTIONS

The present disclosure relates to a device and a method for transferring sausage portions with a first transport device for transporting the sausage portions, an ejection device for pushing the sausage portions from a first transport device to a second transport device, which is configured as a drum or fan belt. The first transport device has a lower and an upper circumferential transport means, between which the sausage portions are transported. 1. A device for transferring sausage portions , comprising:a first transport device for transporting the sausage portions, andan ejection device for pushing the sausage portions from the first transport device to a second transport device, which is configured as drum or fan belt, whereinthe first transport device has a lower circumferential transport means and an upper circumferential transport means between which the sausage portions are transported.2. The device according to claim 1 , wherein the lower and the upper circumferential transport means are configured as conveyer belts claim 1 , a distance of which is adjustable to one another.3. The device according to claim 1 , wherein the device comprises a control device claim 1 , which variably controls the velocities of the first and/or second transport device and/or the ejection device.4. The device according to claim 3 , wherein the control device adapts the velocities of the first and/or second transport device and/or the ejection device to one another.5. The device according to claim 1 , wherein the ejection device is configured such that it is movable to and fro between the upper circumferential transport means and the lower circumferential transport means.6. The device according to claim 1 , wherein several ejection devices arranged one after the other are arranged for a simultaneous or delayed emittance of several sausage portions.7. The device according to claim 1 , wherein the first transport device is arranged laterally inclined.8. The device according to claim ...

APPARATUS AND PROCESS FOR PRODUCING SAUSAGE PRODUCTS

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product. 1. A process for producing sausage products comprising the steps of:comminuting of raw meat at a temperature of the meat of from 4° C. to −10° C.;adding of seasoning and an acidifying agent, which is a starter culture and/or gluconodeltalactone;mixing to produce a raw sausage mass;filling the raw sausage mass into sausage casings or boxes to form encased sausage;first warming of the encased sausage by applying electric current with a power sufficient to reach 30° C. to 37° C. within 30 s to 10 min;fermenting of the encased sausage until reaching a pH value of from 4.6 to 5.2 by incubating at 30° C. to 37° C. for 7 to 10 h;second warming of the encased sausage to a temperature of approximately at least 42° C. by applying electric current with a power sufficient to reach 42° C. within 10 min to produce a warmed encased sausage; andimmediately subsequently cooling the warmed encased sausage for a maximum of 30 minutes to −1° C. or below while a vacuum is applied, to produce a dried and cooled encased sausage;cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.2. The process according to claim 1 , wherein the comminuting comprises comminuting frozen meat with fat at a temperature of −18° C. claim 1 , comminuting fresh meat with or without fat at a ...

Apparatus and method for applying liquid to sausage

An apparatus for co-extruding a liquid around a periphery of a stream of meat as the meat is extruded into a casing includes a collar, a tube end connected within the collar, and a co-axial stuffing tube having a proximal end connected to the tube end. The stuffing tube has concentric inner and outer layers and a longitudinal channel between the inner and outer layers extending from the proximal end of the stuffing tube to a distal end of the stuffing tube. A liquid inlet port in the collar is in fluid communication with the longitudinal channel. Methods include co-extruding the liquid from the longitudinal channel at a distal end of the stuffing tube as the stream of meat is extruded from within the inner layer of the stuffing tube such that the liquid and the meat are not combined until both are extruded into a casing.

CONTROLLED SAUSAGE MANUFACTURING PROCESS

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured. 1. Method for co-extruding an elongated food product comprising the following steps:a) providing a food dough;b) providing a viscous gelling agent comprising collagen;c) co-extruding a strand of food dough and an external layer of viscous gelling agent, wherein the viscous gelling agent at least partially encloses the strand of food dough; andd) performing at least one subsequent processing step, wherein the method comprises measuring the product characteristics of the viscous gelling agent provided in step b) and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.2. Method according to claim 1 , characterised in that the product characteristics measured include the pH claim 1 , salt concentration and/or salt type of the viscous gelling agent.3. Method according to claim 1 , characterised in that the at least one subsequent processing step comprises brining claim 1 , separating claim 1 , crimping claim 1 , smoking claim 1 , drying claim 1 , packaging claim 1 , cooking and/or chilling of the co-extruded elongated food product.4. Method according to claim 1 , characterised in that the to be balanced process settings are selected from the pH claim 1 , salt concentration and temperature.5. Method according to claim 1 , characterised in that the collagen is in the helical and/or crystalline form.6. Method according to claim 1 , characterised in that the process settings are selected such that the physical state of the collagen may vary between the helical and ...

Filling machine and method for filling up liquid or pasty masses with external collecting vessel

The present disclosure relates to a filling machine and a method for filling up pasty or liquid masses, for example for sausage production, with a feed pump, in particular a vane pump, for conveying the pasty or liquid masses, a vacuum pump for generating a vacuum in the feed pump, in particular the vane cells of the vane pump, wherein the feed pump may be connected with the vacuum pump via a first channel and via an integrated collecting vessel for entrained ingredients. According to the present disclosure, a supply means is provided via which the feed pump may be optionally additionally connected with an external collecting vessel via the first channel. The operator may thus choose between two different operating modes with and without an external collecting vessel.

METHOD AND DEVICE FOR PRODUCING FOOD PRODUCTS, IN PARTICULAR SLEEVELESS PRODUCTS OF A SPECIFIC FORM

The present disclosure relates to a method and a device for producing food products, in particular sleeveless products of a specific form with the following steps: entry of form parameters, display of the form of the food product as a function of the entered form parameters as a 2D or 3D graphic, calculation of process parameters as a function of the entered form parameters. 1. A method for producing food products that are sleeveless products of a specific form , comprising:receiving entry of form parameters,displaying of a form of a food product as a function of the entered form parameters as a 2D or 3D graphic, andcalculating corresponding process parameters as a function of the entered form parameters.2. The method according to claim 1 , wherein the form of the food product is displayed graphically as the function of the entered form parameters claim 1 , and wherein the corresponding process parameters are calculated subsequently.3. The method according to claim 1 , wherein the form of the food product is displayed graphically as the function of the entered form parameters claim 1 , and wherein the corresponding process parameters are calculated at the same time.4. The method according to claim 1 , wherein the process parameters are calculated as the function of the entered form parameters claim 1 , and wherein the form of the food product is displayed graphically afterwards.5. The method according to claim 1 , wherein the graphically displayed form of the food products is modifiable by entering changed form parameters and that a changed graphic display occurs and that respectively changed process parameters are calculated on the basis of the changed form parameters.6. The method according to claim 1 , wherein claim 1 , if it is determined that the food product is to be produced on the basis of a specific displayed form claim 1 , a confirmation is entered after which the food will be produced.7. The method according to claim 1 , wherein at least one parameter of ...

MEAT SNACK PRODUCT AND METHOD OF MAKING

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice. 1. A snack food product comprising a crisped slice of a ground meat mixture and expanded pellets of cellular material.2. The snack food product of claim 1 , wherein the expanded pellets of cellular material comprises rendered animal skin claim 1 , the pellets having a pre-expanded moisture content of less than 10% by weight.3. The snack food product of claim 2 , the expanded pellets comprising rendered pork skin and having a pre-expanded moisture content in the range of about 5% to about 6% by weight.4. The snack food product of comprising at least 80% by weight ground meat mixture.5. The snack food product of claim 1 , wherein the ground meat mixture has a fat content of about 25% to about 30% by weight.6. The snack food product of claim 1 , wherein the ground meat mixture comprises pork.7. The snack food product of claim 1 , wherein the snack food product is free of grain based filler.8. The snack food product of claim 1 , wherein the snack food product is gluten free.9. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded surface area of less than 10 cm.10. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded thickness of about 0.125 in. (3.175 mm) or less.11. The snack food product of claim 1 , wherein the snack food product further comprises a non-meat filler.12. The snack food ...

PROCESSED MEAT PRODUCT COMPRISING A CELLULOSE ETHER AND A FIBER-CONTAINING PECTIN PRODUCT

Provided is a processed meat product which comprises (a) one or more cellulose ethers and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 10:1. The combination of (a) one or more cellulose ethers and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between (a) and (b) is from 0.1:1 to 10:1, is useful for improving one or more properties of a processed meat product selected from water binding capacity, cohesion, firmness, juiciness, bite, freeze thaw stability or texture; resistance to shrinking during cooking, or boil-out control. 2. The processed meat product of wherein the weight ratio between components (a) and (b) is from 0.3:1 to 3:1.3. The processed meat product of wherein the weight ratio between components (a) and (b) is from 0.5:1 to 2:1.4. The processed meat product of comprising from 0.1 to 3.0 weight percent of component (a) and from 0.1 to 3.0 weight percent of component (b) claim 1 , based on the total weight of the processed meat product.5. The processed meat product of comprising from 0.2 to 2.0 weight percent of component (a) and from 0.2 to 2.0 weight percent of component (b) claim 4 , based on the total weight of the processed meat product.6. The processed meat product of comprising from 0.3 to 1.2 weight percent of component (a) and from 0.3 to 1.2 weight percent of component (b) claim 5 , based on the total weight of the processed meat product.7. The processed meat product of wherein component (a) is a methylcellulose.8. The processed meat product of wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is from 0.10 to 0.36 claim 7 ,wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups andwherein s26 is ...

Food product having flavor-active substance made from raw materials of animal origin or from extracts of same

The invention relates to a food, especially a meat product, containing a specific taste-active substance, to the use of raw materials of meat, or of extracts of such raw materials of meat, as taste-active substance, and to a method for producing a food containing a taste-active substance, especially a meat product containing taste carriers. Here, the invention relates to those foods, especially meat products, selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat, which contain (i) at least partially fermented meat, or (ii) an extract of at least partially fermented meat, as taste-active substance in the food.

Process for production of protein-containing food employing continuous heating method by internal heating

Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating. The method for producing a processed protein food employs the heating/molding method for production of a processed protein food wherein a material to be heated, which is a fluid mixture containing a protein, a lipid, and water, is molded by thermally coagulating the mixture continuously by an internal heating system while moving the mixture in a tube.

Methods and Nutritional Formulations to Increase the Efficacy and Reduce the Side Effects of Cancer Treatment

The present invention relates to methods of protecting patients and sensitizing cancer cells in combination with chemotherapy and/or radiation therapy. More specifically, the invention provides nutritional methods and formulations that are capable of reducing cancer growth without causing chronic weight loss in patients, protecting normal cells, tissues and organs from chemotherapy and/radiation therapy, and sensitizing cancer cells against low, normal and high-dose chemotherapy. Some of the methods also impede cancer growth even without chemotherapy. 1. A method of alleviating cancer growth or a symptom of cancer , the method comprising:a) identifying a patient with cancer;b) providing the patient with a first diet for a first predetermined period of time, the first diet providing the patient with at most 50% of the patient's normal caloric intake wherein at least 50% of the kilocalories are derived from fat; andc) providing the patient with a second diet for a second predetermined period of time, the second diet providing the patient with at most 500 kcal/day.2. The method of wherein the first predetermined period of time is about a day and the second predetermined period of time is about 3 days.3. The method of wherein the second diet provides the patient with at most 200 kcal/day.4. The method of wherein the first diet provides the patient with from 700 to 1200 kcal/day.5. The method of further comprising:providing the patient with a third diet for a third predetermined period of time, the third diet comprising food items having a caloric content greater than 50% of the patient's normal caloric intake and a replenishing composition, the replenishing composition comprising essential amino acids.6. The method of wherein the third predetermined period of time is at least 5 days.7. The method of wherein the replenishing composition further comprises a component selected from the group consisting of vegetable extract claim 5 , omega-3/6 essential fatty acids claim 5 ...

DEVICE AND PROCEDURE FOR PROCESSING A FOODSTUFF MATERIAL

An apparatus for processing a foodstuff material is provided, specifically for producing sausage products from sausage meat. The apparatus includes a stationary housing which has a wall and which can be connected in fluid-conducting relationship to a conveyor pump, and has a discharge opening for delivery of the foodstuff material. Arranged within the housing is an element for partially swirling the foodstuff material within the housing, which is rotatable relative to the wall and along which in operation at least a partial amount of the foodstuff material to be conveyed flows. The rotatable element ends within the housing before the discharge opening for delivery of the foodstuff material. The apparatus can produce a string with a substantially cylindrical outer contour from a foodstuff material like sausage meat. 116810. Apparatus () for processing a foodstuff material , in particular for producing sausage products from sausagemeat , comprising a stationary housing () which has a wall () and which can be connected in fluid-conducting relationship to a conveyor pump , and has a discharge opening () for delivery of the foodstuff material ,{'b': 6', '12', '6', '8, 'characterised in that arranged within the housing () is an element () for partially swirling the foodstuff material within the housing (), which is rotatable relative to the wall () and along which in operation at least a partial amount of the foodstuff material to be conveyed flows, and'}{'b': 12', '6', '10, 'wherein the rotatable element () ends within the housing () before the discharge opening () for delivery of the foodstuff material.'}2. Apparatus as set forth in{'b': 10', '6', '14', '14', '12', '12', '6, 'characterised in that the spacing between the discharge opening () of the housing () and the outlet () or end (′) of the rotatable element () is in the range of >0 through about 100 mm, preferably in the range of >0 through about 50 mm and/or the rotatable element () is arranged concentrically ...

PRODUCTION OF POLY ALPHA-1,3-GLUCAN FORMATE FOOD CASINGS

An extrusion process for making a poly alpha-1,3-glucan formate food casing is disclosed. 1. A process for making a poly alpha-1 ,3-glucan formate food casing comprising:(a) dissolving poly alpha-1,3-glucan in a solvent composition comprising formic acid to provide a solution of poly alpha-1,3-glucan formate;(b) extruding the solution of poly alpha-1,3-glucan formate into a coagulation bath to make a tube-shaped wet gel;(c) optionally, washing the tube-shaped wet gel with water; and(d) removing the water from the tube-shaped wet gel to form a poly alpha-1,3-glucan formate food casing.2. The process according to claim 1 , wherein the coagulation bath comprises water.3. The process according to claim 2 , wherein the water contains a dilute aqueous base.4. The process according to claim 1 , further comprising the solution of poly alpha-1 claim 1 ,3-glucan formate in (b) is coextruded over an extruded food product into a coagulation bath to make a tube-shaped wet gel covering an extruded food product.5. A poly alpha-1 claim 1 ,3-glucan formate food casing made according to or .6. A food casing comprising poly alpha-1 claim 1 ,3-glucan formate.7. The food casing according to claim 6 , wherein the food casing has a breaking stress from about 10 to about 100 MPa.8. A food casing comprising poly alpha-1 claim 6 ,3-glucan formate covering a food product. This disclosure claims the benefit of priority of U.S. Provisional Application No. 62/017507, filed on Jun. 26, 2014, the entirety of which is herein incorporated by reference.This invention relates to poly alpha-1,3-glucan formate food casings, methods of their preparation and poly alpha-1,3-glucan formate coated food products.Glucose-based polysaccharides and their derivatives can be of potential industrial application.Cellulose is a typical example of such a polysaccharide and is comprised of beta-1,4-D-glycosidic linkages of hexopyranose units. Cellulose is used for several commercial applications such as in manufacture ...

Apparatus and method for applying liquid to sausage

An apparatus for co-extruding a liquid around a periphery of a stream of meat as the meat is extruded into a casing includes a collar, a tube end connected within the collar, and a co-axial stuffing tube having a proximal end connected to the tube end. The stuffing tube has concentric inner and outer layers and a longitudinal channel between the inner and outer layers extending from the proximal end of the stuffing tube to a distal end of the stuffing tube. A liquid inlet port in the collar is in fluid communication with the longitudinal channel. Methods include co-extruding the liquid from the longitudinal channel at a distal end of the stuffing tube as the stream of meat is extruded from within the inner layer of the stuffing tube such that the liquid and the meat are not combined until both are extruded into a casing.

Injectable Protein Product

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 2) The process of claim 1 , further comprising injecting said comminuted salted aqueous suspension through at least one injection pathway.3) The process of claim 1 , comprising injecting said comminuted salted aqueous suspension through at least one pathway claim 1 , wherein said injecting step is performed by syringe or by vacuum tumbling.4) A process for retaining moisture in animal muscle tissue which comprises:A) adding an injectable salted aqueous suspension of functional animal muscle tissue protein composition to said animal muscle tissue at a weight ratio between about 0.03% and about 18% by weight of the injectable salted aqueous suspension of functional animal muscle tissue composition to said animal muscle tissue, whereby said injectable salted aqueous suspension of functional animal muscle tissue protein composition is injected into said animal muscle, andB) cooking or thawing said animal muscle tissue with said injectable salted aqueous suspension of functional animal muscle tissue protein composition from step A) wherein, after cooking, the animal muscle tissue weighs between about 1% and about 20% greater than an animal muscle tissue not subjected to step A), or after thawing, the animal muscle tissue weighs between about 4% and about 15% greater than an animal muscle tissue not subjected to step A); 1) comminuting animal muscle tissue to form comminuted animal muscle tissue,', '2) mixing said comminuted animal muscle tissue with a ...

Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

Inactivation of african swine fever virus using a feed additive

African swine fever virus (ASFV) is a very large complex DNA virus that is rapidly spreading through the largest pork producing country in the world, China. ASFV causes high mortality in pigs and is currently a foreign animal disease to North America and most European countries. There is currently no effective vaccine and the virus is known to be transmitted through the oral route via consumption of contaminated feed. ASFV is capable of surviving in feed and feed ingredients subjected to varying environmental conditions simulating transoceanic shipment. The present invention relates to a feed additive that is effective at mitigating ASFV in cell culture and in feed and feed ingredients.

FILLING FOODSTUFFS HAVING A SOLID AND A LIQUID COMPONENT

The present disclosure relates to a method and a filling machine for filling foodstuffs comprising a predetermined proportion of pieces of filling in a liquid. The pieces of filling are charged into a hopper and liquid is during the filling process added into the lower region of the hopper. 1. A method for filling mixed foodstuffs comprising a predetermined proportion of pieces of filling in a liquid , comprising:charging said pieces of filling into a hopper,adding said liquid during a filling process in a lower region of said hopper, andconveying and filling the mixed foodstuffs from said hopper.2. The method according to claim 1 , wherein a certain amount of liquid per time or per unit volume of ready-mixed foodstuffs is during the filling process added for adjusting a certain proportion of liquid.3. The method of claim 2 , wherein a delivery capacity of a pump adding said liquid is controlled or regulated.4. The method according to claim 1 , wherein a liquid charging level in said hopper is regulated for adjusting a specific proportion of liquid.5. The method according to claim 1 , wherein a charging level of said pieces of filling is determined claim 1 , and wherein the charging level of said pieces is adjusted or regulated to a predetermined value or range.6. The method according to claim 5 , where in the charging level of said pieces is set or regulated so low that it is less than 10% to 50% of the hopper height.7. The method according to claim 1 , wherein charging said hopper with pieces of filling is done by way of a conveying device claim 1 , where the delivery rate of said conveying device is regulated in dependence of a measured charging level of said pieces of filling.8. The method according to claim 1 , wherein the predetermined proportion of pieces of filling in said foodstuffs is in a range from 30% to 80% claim 1 , and where a volume of a piece is in a range from 1 cmto 80 cm.9. The method according to claim 8 , wherein the predetermined proportion ...

Method and Device for Applying a Consumable Treating Liquid to an Individual Meat Product, Such as a Sausage

The invention relates to a method for applying a consumable treating liquid to an individual meat product, comprising the steps of placing an individual meat product on a carrier; moving the meat product towards a liquid applier; applying a consumable treating liquid to a meat product; forcing excess liquid towards the bottom of the meat product and/or the carrier, and controllably removing the excess liquid from the meat product and/or the carrier by a liquid remover. The invention also provides a device for applying a consumable treating liquid to an individual meat product.

FOOD PRODUCT HAVING A CASING

The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel. 17-. (canceled)8. An alginate composition suitable for mixing with water to form an alginate paste suitable for extrusion , the composition comprising alginate , a thickener and a sequestrant.9. The composition of claim 8 , in which the composition is a dry powder.10. The composition of claim 8 , in which the composition comprises between 0.1 wt % and 25 wt % sequestrant.11. A food product having a casing claim 8 , the casing comprising gelled alginate and further comprising a sparingly soluble calcium salt.12. The food product of claim 11 , in which the sparingly soluble calcium salt has a solubility product at 25° C. of not more than 10.13. The food product of claim 12 , in which the sparingly soluble calcium salt is selected from the group consisting of calcium carbonate claim 12 , calcium citrate claim 12 , calcium oxide claim 12 , calcium phosphate claim 12 , calcium silicate claim 12 , calcium sulphate claim 12 , calcium sulphide claim 12 , calcium tartrate and mixtures thereof. This application is a continuation of U.S. patent application Ser. No. 14/643752, filed Mar. 10, 2015, which claims priority to U.S. patent application Ser. No. 12/488,072, filed on Jun. 19, 2009, which claims priority to United Kingdom Patent Application No. 0811443.1, filed on Jun. 20, 2008, the content of which is incorporated by reference herein.This invention relates to a food product having a casing, to a process for preparing such food products, and to a composition for use in the process for preparing such food products.Food products having a casing can be manufactured, ...

FOOD PRODUCT AND METHOD OF PREPARATION

The invention relates to a method for preparing a food product by means of co-extrusion, where a casing composition and a barrier composition are co-extruded as layers upon an edible filler, such that the edible filler is provided with a casing layer and a barrier layer. After co-extrusion, the barrier layer is present between the edible filler and the casing layer. Advantageously, the casing composition includes collagen, a polysaccharide and water. Further, the invention relates to a food product. The food product, for instance a sausage, includes an edible filler, a casing layer, and a barrier layer, where the edible filler is covered by the barrier layer at least partly, and where the barrier composition is coverer by the casing layer at least partly. 1. A method for preparing a food product , comprising:co-extruding a casing composition and a barrier composition as layers upon an edible filler, thereby providing the edible filler with a casing layer and a barrier layer, wherein the barrier layer is present between the edible filler and the casing layer.2. The method of claim 1 , wherein the casing composition comprises collagen claim 1 , a polysaccharide claim 1 , and water claim 1 , and wherein the polysaccharide comprises alginate.3. The method of claim 1 , wherein the casing composition comprises collagen claim 1 , expressed by determining a percentage of nitrogen (N) and multiplying the percentage of nitrogen (N) by 5.52 claim 1 , wherein the collagen is present in an amount of between about 2 wt. % and about 7 wt. % claim 1 , wherein the casing composition comprises a polysaccharide in an amount of between about 1 wt. % and about 5 wt. % claim 1 , and wherein the polysaccharide comprises alginate.4. The method of claim 1 , wherein the casing composition comprises collagen and alginate claim 1 , and wherein a weight ratio of collagen to alginate is less than about 1.2.5. The method of claim 1 , wherein the casing composition further comprises a liquid smoke ...

EQUOL-CONTAINING EXTRACT, METHOD FOR PRODUCTION THEREOF, METHOD FOR EXTRACTION OF EQUOL, AND EQUOL-CONTAINING FOOD

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. 126-. (canceled)27. A drink composition comprising (a) and (b):(a) equol; and(b) ornithine,wherein the equol and ornithine are present in a fermented substance obtained by fermenting a material containing at least one daidzein compound selected from the group consisting of daidzein glycosides, daidzein and dihydrodaidzein.28. The drink composition according to claim 27 ,wherein the drink composition is at least one member selected from the group consisting of sparkling water, orange-flavored carbonated beverage containing no orange juice, low-calorie cola, carbonated apple beverage, carbonated grape beverage, beverage containing orange juice, low calorie beverage containing fruit juice, sugarless near water, sports drink, yogurt drink, lactic acid bacteria beverage, low-calorie sour milk beverage, cream soda, beverage containing apple juice, soft drink, beverage containing orange juice, oolong tea, tea with lemon, sour milk beverage, beverage containing vitamins, green tea, powered orange juice drink, amino acid drink and energy drink.29. The drink composition according to claim 27 ,wherein the drink composition contains (c) at least one member selected from the group consisting of citric acid, sodium citrate, ascorbic acid, sodium L-ascorbate, lactic acid and malic acid, in a range of 0.003 to 5 wt %.30. A yoghurt composition comprising (a) claim 27 , (b) and (d):(a) equol;(b) ornithine; and,(d) starter yoghurt,wherein the equol and ornithine are present in a fermented substance obtained by fermenting a material containing at least one daidzein compound selected from the group consisting of daidzein glycosides, daidzein and dihydrodaidzein. This is a Divisional of U.S. patent application Ser. No. 12/664,298 filed Dec. 11, 2009, which is a 371 National Stage Entry of PCT/ ...

CASING FOR FOOD PRODUCTS

This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention. 3. The alginate composition according to claim 1 , having a pH of between about 4.0 and about 4.5.4. The alginate composition according to claim 1 , wherein the alginate salt is sodium alginate.5. The alginate composition according to claim 1 , wherein the alginate salt comprises a ratio of 66 α-L-guluronate (G):34 (1-4)-linked β-D-mannuronate (M).6. The alginate composition according to claim 2 , wherein the plant fibre is selected from the group consisting of citrus fibre claim 2 , micro crystalline cellulose claim 2 , carboxy methyl cellulose claim 2 , low methoxyl pectin claim 2 , or a combination thereof.7. The alginate composition according to claim 2 , wherein the plant fibre is citrus fibre with a particle size of from about 10 to about 15 μm.8. The alginate composition according to claim 1 , wherein the hydrocolloidal galactomannan vegetable gum is selected from the group consisting of guar gum claim 1 , tara gum claim 1 , locust bean gum claim 1 , or a combination thereof.9. The alginate composition according to claim 1 , wherein the polyol is glycerol claim 1 , monopropyleneglycol or sorbitol.10. The alginate composition according to claim 1 , wherein the polyol is glycerol.11. The alginate composition according to claim 1 , wherein the liquid smoke has a staining index of between about 50 to 200.12. The alginate composition according to claim 1 , wherein the liquid smoke has a staining index of about 150.13. The alginate composition according to claim 1 , comprising as an admixture:(i) about 2.00% (w/w) sodium alginate;(ii) optionally about 1.00% (w/w) citrus fibre;(iii) about 0.50% (w/w) guar gum;(iv) about 20.00% (w/w) glycerol;(v) ...

ALL-NATURAL HOT DOG

An all-natural hot dog including cultured celery juice powder, cherry powder, dried distilled vinegar, and natural liquid smoke and containing no nitrates or nitrites except for those naturally occurring in sea salt and cultured celery juice powder, where the hot dog has substantially equivalent or superior properties to a hot dog containing chemical additives. 1. A hot dog having no chemical additives , comprising:cultured celery juice powder;cherry powder; andvinegar;wherein the hot dog contains no nitrates or nitrites except for those naturally occurring in sea salt and cultured celery juice powder.2. The hot dog of further containing natural liquid smoke.3. The hot dog of wherein the vinegar is dried distilled vinegar.4. The hot dog of wherein the hot dog has substantially equivalent or superior properties to a hot dog containing chemical additives.5. The hot dog of wherein the properties are selected from resistance to microbial growth claim 4 , appearance claim 4 , flavor claim 4 , texture claim 4 , color claim 4 , and aroma.6C. botulinumListeria monocytogenes. The hot dog of wherein the hot dog is resistant to growth of for at least 20 weeks at 4.4° C. and at least 16 weeks at 10° C. and wherein the outgrowth of was under 3 log for at least 76 days at 4.4° C. and at least 21 days at 7° C.7Listeria monocytogenes. The hot dog of claim 6 , wherein the outgrowth of was under 3 log for at least 87 days at 4.4° C. and at least 28 days at 7° C.8Listeria monocytogenes. The hot dog of claim 6 , wherein the outgrowth of was under 3 log for at least 112 days at 4.4° C. and at least 61 days at 7° C.9. The hot dog of claim 1 , wherein the amount of cultured celery juice powder was sufficient to provide about 100 ppm of nitrite.10. The hot dog of claim 1 , wherein the cherry powder is present in an amount between 250 and 469 ppm.11. The hot dog of claim 1 , wherein the vinegar is present in an amount from about 0.3 to 1.2%.12L. monocytogenes. A method of making a hot dog ...

Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Filling machine and method for filling a pasty mass

The invention relates to a filling machine and a method for filling a pasty mass, in particular for the production of sausages, with a vane cell pump for conveying the paste mass, a vacuum pump for generating negative pressure in the vane cell pump, where the housing of the vane cell pump comprises an evacuation opening via which the vacuum pump can evacuate the vane cells. The evacuation opening is formed in the cover of the vane cell pump.

METHOD FOR PREPARING FOOD PRODUCTS BY MEANS OF CO-EXTRUSION, VISCOUS GELLING SOLUTION AND SYSTEM FOR CO-EXTRUSION OF FOOD PRODUCTS

The invention relates to a method for preparing food products by means of co-extrusion, wherein at least two casing material components are mixed to make a viscous gelling solution. This viscous gelling solution is subsequently co-extruded whereby the gelling solution is forming the external layer of an extruded strand of food dough. The invention also relates to a viscous gelling solution obtainable by such method as well as a system for co-extrusion of food products. 125.-. (canceled)26. A method for preparing food products by means of co-extrusion , comprising the steps of:a) providing at least two casing material components; each of which components in itself is not suitable for extrusion as an external layer;b) mixing the casing material components provided during processing step a) to make a viscous gelling solution; andc) feeding the viscous gelling solution of processing step b) to the co-extrusion process of a food product to be co-extruded whereby the gelling solution is forming the external layer of an extruded strand of food dough,{'sup': '2', 'wherein the time range of the time window between the moment of mixing of the casing material components to make the viscous gelling solution and the moment of the co-extrusion of the viscous gelling solution is a time window within a time range of [0, 48] hours to maintain the viscoelasticity of the viscous gelling solution at the moment of the co-extrusion within a predetermined range such that the grammage of the external layer of the food product prepared does not exceed 200 g/m.'}27. The method according to claim 26 , wherein the grammage of the external layer of the food product prepared does not exceed 150 g/m.28. The method according to claim 26 , wherein the grammage of the external layer of the food product prepared is about [25 claim 26 , 75] g/m.29. The method according to claim 26 , wherein the time range of the time window between the moment of mixing of the casing material components to make the ...

METHOD AND DEVICE FOR PROCESSING RAW MATERIALS AND EFFECTIVELY PRODUCT MEAT- AND SAUSAGE-BASED RAW CURED GOODS

The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, wherein the raw material or an already available intermediate product is exposed to a vacuum. According to the invention, moisture, in particular water or water vapor, released during the treatment under vacuum is bound by means of adsorbents in order to accelerate the drying process, wherein the adsorption process occurs in one or more stages depending on the desired degree of drying or the avalue of the raw material or intermediate product. 1. A method for processing raw materials and effectively producing raw cured goods on the basis of meat and sausage by means of a drying and ageing process together with the addition of starter cultures , wherein the raw material or an already available intermediate product is exposed to a vacuum , characterized in that moisture , especially water or water vapour , released during the treatment under vacuum is bound by means of adsorbents in order to accelerate the drying process , and the adsorption process occurs in one or more stages depending on the desired degree of drying or the avalue of the raw material or intermediate product.2. A method according to claim 1 , characterized in that exhaust heat from subsequent or technologically accompanying raw-material process treatment steps are used for the regeneration of deployed adsorbents.3. A method according to claim 1 , characterized in that released condensation and adsorption heat is used for the careful heating of the raw material or the intermediate product.4. A method according to claim 1 , characterized in that the raw material or the intermediate product is partly enclosed in order to achieve selective drying and a respective extraction of moisture.5. A method according to claim 1 , characterized in that the treatment material is introduced ...

Multi-tier and spiral microwave oven dryers for rapid preparation of dry sausage

A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the moisture into a casing or mould, or extruding into a mould, fermenting the mixture, hat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio.

Food Product and Method of Preparation

The invention relates to a method for preparing a food product by means of co-extrusion, wherein a casing composition () and a barrier composition () are co-extruded as layers upon an edible filler (), such that the edible filler is provided with a casing layer () and a barrier layer (). After co-extrusion, said barrier layer is present between the edible filler and the casing layer. Advantageously, the casing composition comprises collagen, a polysaccharide and water. In embodiments, the casing composition may comprise collagen in an amount of between 2 and 7 wt. %, preferably between 3 and 6 wt. %; and, the casing composition may comprise a polysaccharide in an amount of between 1 and 5 wt. %, preferably between 2 and 4 wt. %. Further, the invention relates to a food product. The food product, for instance a sausage, comprises an edible filler, a casing layer, and a barrier layer, wherein the edible filler is covered by the barrier layer at least partly, and wherein the barrier composition is coverer by the casing layer at least partly. 116-. (canceled)17. A method for preparing a food product comprising ,co-extruding a casing composition and a barrier composition as layers upon an edible filler thereby providing the edible filler with a casing layer and a barrier layer,wherein the barrier layer is present between the edible filler and the casing layer.18. The method of claim 17 , wherein the casing composition comprises collagen claim 17 , a polysaccharide claim 17 , and water claim 17 , and wherein the polysaccharide comprises alginate.19. The method of claim 17 , wherein the casing composition comprises collagen claim 17 , expressed by determining the percentage of nitrogen (N) and multiplying the percentage of nitrogen (N) by 5.52 claim 17 , wherein the collagen is present in an amount of between 2 wt. % and 7 wt. % claim 17 , wherein the casing composition comprises a polysaccharide in an amount of between 1 wt. % and 5 wt. % claim 17 , and wherein the ...

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. 1. A method for manufacturing sausage products by means of co-extrusion , wherein the method comprises the following steps:providing a food dough;providing a viscous paste;co-extruding the food dough and the viscous paste into a co-extruded product with a core of the food dough enclosed by a casing formed by the viscous paste;subdividing the co-extruded product into sausage products;guiding the sausage products through a fixing bath wherein cohesion of the sausage products increases;wherein within 20 seconds following the step of co-extrusion of the co-extruded product, the co-extruded product is heated with a liquid-containing medium in a heating bath having a temperature range of at least 40° C. and lower than 100° C., in which denaturation of proteins of the food dough occurs.2. The method of claim 1 , wherein the temperature range of the heating bath is within the range of 48° C. to 85° C.3. The method of claim 1 , further comprising the step of pasteurizing the sausage products after the step of guiding through the fixing bath.4. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that the food dough is not fully coagulated claim 1 , or the casing is only partly coagulated.5. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that only a periphery of the food dough is coagulated in comparison to a remainder of the core of the food dough.6. The method of claim 1 , wherein the step of ...

A METHOD OF PRODUCING A SNACK-SIZED THERMALLY PROCESSED MEAT-BASED PRODUCT IN A PEELABLE PACKAGE

The present invention is related to a method of producing a snack-sized thermally processed meat-based product, provided in an easy-to-peel tubular package. Moreover, a snack-sized thermally processed meat product provided in an easy-to-peel tubular package, is herein disclosed. 1. A method of producing a snack-sized thermally processed meat-based product , provided in an easy-to-peel tubular package , comprising the steps of: 'b) Providing an easy-to-peel tubular packaging film;', 'a) Providing a raw meat preparation;'}c) Filling the easy-to-peel tubular packaging film with the raw meat preparation of step (a) and closing with a top seal and a bottom seal;d) Thermally processing the product of step (c),wherein the raw meat preparation of step (a) characterized by an amplitude sweep test (strain), at a temperature of 15° C. and at a frequency of 1 Hz, has a stress value at flow point lower than 2000 Pa.2. The method of claim 1 , wherein the stress value at flow point claim 1 , determined by an amplitude sweep test (strain) claim 1 , at a temperature of 15° C. and at a frequency of 1 Hz claim 1 , is lower than 1800 Pa and more preferably lower than 1650 Pa.3. The method of claim 1 , wherein the raw meat preparation of step (a) further characterized by an amplitude sweep test (strain) claim 1 , at a temperature of 15° C. and at a frequency of 1 Hz has a complex viscosity at the flow point claim 1 , lower than 450 Pa*s claim 1 , preferably lower than 400 Pa*s and more preferably lower than 350 Pa*s.4. The method of claim 1 , wherein the raw meat preparation of step (a) is characterized by a protein-to-water ratio of 1:3 to 1:7.5. The method of claims 1 , wherein the raw meat preparation comprises a vegetable oil or a mixture of vegetable oils.6. The method of claim 1 , wherein the easy-to-peel tubular package is a cook-in-ship-package.7. The method of claim 1 , wherein the easy-to-peel tubular packaging film of step (b) is made from heat-sealable material or materials ...

Sausage additive comprising cellulose ether and natural gums

An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.

METHOD FOR TREATING FOOD WHICH IS IN AN INSULATING ENCAPSULATION OR CASING OR WHICH WILL BE INTRODUCED INTO SAME, USING NON-CONVENTIONAL OHMIC HEATING

The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brühwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance Ato one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance Ato one another. The distance Ais greater than or max. equal to the distance A. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food, wherein a penetration process is carried out in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food and the encapsulation or casing.

FOOD CASING WITH ANTIFUNGAL PROPERTIES AND METHOD FOR PRODUCTION THEREOF

The present invention is related to a food casing with antifungal properties comprising a coating formed by the application in at least its external surface of a water-based composition comprising at least, a film forming agent, a lipid and natamycin. The invention is also directed to the method for production of said food casing as well as to a meat product prepared by stuffing said food casing with meat or a meat emulsion. 1. A food casing with antifungal properties characterized in that it is coated at least in its external surface with a water-based composition comprising at least , a film forming agent , a lipid and natamycin.2. A food casing according to wherein the water-based composition comprises the film-forming agent in a percentage by weight of 0.01 to 15%.3. A food casing according to wherein the film-forming agent is selected from proteins and/or derivatives; polysaccharides and/or derivatives; natural or synthetic resins and/or derivatives claim 1 , water soluble polymers or polymers dispersions and/or derivatives or mixtures thereof.4. A food casing according to wherein the film-forming agent is a protein selected from soy protein claim 1 , whey protein claim 1 , pea protein claim 1 , zein claim 1 , collagen claim 1 , casein claim 1 , gelatin claim 1 , gluten claim 1 , keratin claim 1 , albumins claim 1 , ovalbumin claim 1 , bovine serum albumin claim 1 , derivatives or mixtures thereof; or a polysaccharide selected from agar claim 1 , alginate claim 1 , carrageenans claim 1 , cellulose claim 1 , carboxymethylcelullose claim 1 , hydroxypropylcelullose claim 1 , hydroxyproylmethyl celullose claim 1 , chitosan claim 1 , gums claim 1 , pectin claim 1 , starch claim 1 , dextrins or derivatives or mixtures thereof; or a water soluble polymer selected from polyolefins claim 1 , polyvinyl alcohol claim 1 , polyvinyl acetate claim 1 , polyvinyl pyrrolidone claim 1 , derivatives or mixtures thereof or a polymer dispersion selected from polyvinyl acetate ...

Low calorie cooked sausages made from mixture of meat emulsion and non-yoghurt dairy product such as buttermilk or cream cheese to reduce cost

Cooked sausages comprise a mixture of a meat emulsion and a uniformly distributed fermented dairy product of pH 4.6 or higher, with the mixture being of pH ca. 5.5 or higher and the fermented dairy product being buttermilk, sour milk cream, sour milk, cream cheese, fermented whey and/or kefir (a milk product similar to yoghurt).

Verfahren zur Herstellung einer Emulsion aus Wasser, Fett und Zusatzstoffen zur Herstellung von fettreduzierten Wurstwaren und entsprechende Wurstware

Die Erfindung betrifft ein Verfahren zur Herstellung einer Emulsion aus Wasser, Fett und Zusatzstoffen zur Herstellung von fettreduzierten Wurstwaren, wobei Wasser und Fett in einem Schneidwerkzeug, insbesondere einem Kutter, emulgiet werden. Erfindungsgemäß ist vorgesehen, dass Alginat als Zusatzstoff zum Emulgieren zugegeben wird. Weiterhin betrifft die Erfindung eine entsprechend hergestellte Wurstware.

Stable emulsified compositions and foods containing the same

The present invention provides a stable emulsified composition which includes an active ingredient which is at least one selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid and a derivative thereof, or a natural oil containing the above; an emulsifier in an amount sufficient to emulsify at least the active ingredient; an antioxidant; and a hydrophilic medium. The emulsifier is a polyglycerin fatty acid ester having HLB of 10 or more and 12 to 20 carbon atoms in the fatty acid alone or a combination of the polyglycerin fatty acid ester and a sucrose fatty acid ester having 12 to 20 carbon atoms in the fatty acid and/or a lecithin, and the hydrophilic medium is a polyalcohol or a water-containing polyalcohol, and a food containing the same.

Food casing with a porous outer layer

Beschrieben ist eine coextrudierte thermoplastische Nahrungsmittelhülle aus mindestens zwei Schichten einschließlich einer Außenschicht (Z), die eine Porosität von mindestens 5 Vol.-% aufweist, gemessen an Blasen bzw. Poren im Wesentlichen in der Ebene der Oberfläche. Die Oberfläche der Außenschicht (Z) weist eine offenporige oder/und kraterartige Oberflächenstruktur und eine gemittelte Rautiefe R¶z¶ von mindestens 5,0 mum auf. Bei der Herstellung der Nahrungsmittelhülle wird vor der Extrusion mindestens ein Treibmittel oder/und Treibgas zugesetzt oder die Zusammensetzung wird so gewählt, dass in der Kunststoffmasse durch chemische Reaktionen zwischen den Komponenten Gas entsteht. Bei Druckentlastung beim oder/und nach dem Austritt aus dem Extruder wird die Schmelze verschäumt, indem zumindest ein Teil des Gases Poren bzw. Blasen bildet, die in der erstarrenden Schmelze bzw. an ihrer Oberfläche zumindest teilweise erhalten bleiben. Offenbart ist ferner ein Herstellungsverfahren, bei dem mindestens zwei Kunststoffkomponenten für die Außenschicht (Z) und gegebenenfalls auch für mindestens eine weitere Schicht eingesetzt werden. Die mindestens zwei Kunststoffkomponenten weisen deutlich unterschiedliche Eigenschaften auf und verbinden sich nur schlecht untereinander, so dass an den Grenzflächen zwischen den Komponenten Poren oder/und Blasen entstehen, die in der erstarrenden Schmelze bzw. an ihrer Oberfläche zumindest teilweise erhalten bleiben. Described is a coextruded thermoplastic food casing of at least two layers including an outer layer (Z) having a porosity of at least 5% by volume as measured on pores substantially in the plane of the surface. The surface of the outer layer (Z) has an open-pore or / and crater-like surface structure and an average roughness R¶z¶ of at least 5.0 μm. In the production of the food casing, at least one propellant and / or propellant is added prior to extrusion, or the composition is selected to produce gas in the plastic mass ...

Methods and systems for making co-extruded food products

Described is a system and a method for making a co-extruded food product. The system is for continuously making individual co-extruded food products and may comprise: a food supply system comprising a first extrudable food supply and a second extrudable food supply that are horizontally co-extruded at a predetermined extrusion rate into a substantially linear stream of coextrudate comprising a substantially continuous layer of the first food supply surrounding a substantially continuous layer of the second food supply; and a cutting system, comprising a cutting element for cutting the stream of coextrudate supplied by the food supply system, wherein the timing of movement of the cutting element is synchronized with the extrusion rate to provide individual co-extruded food products having an approximately predetermined size and weight.

Method of deflavoring soy-derived materials

Casing for food products

Food product

一种海鲜火腿肠及制备方法

本发明涉及一种海鲜火腿肠及制备方法，其特征在于，其原料及质量分数组成为：秘鲁鱿鱼20～25份、裙带菜5～10份、虾肉10～18份、鱼糜75～90份、圆葱10～12份、五花肉15～25份、玉米淀粉5～8份、大豆分离蛋白15～20份、葱姜味料酒20～25份、绵白糖5～10份、食盐1.5～3份、I+G 0.1～0.12份、NaHCO 3 8～12份、白胡椒粉0.1～0.3份、花椒粉0.1～0.12份、八角粉0.1～0.12份、香叶粉0.1～0.12份、冰水80～130份。本发明产品原料搭配科学合理，各成分间协同作用，不仅无秘鲁鱿鱼固有的酸涩味，且还提升了火腿肠的口感，使其味鲜美，口感饱满，味道更佳。

Meat products with increased levels of beneficial fatty acids

본 발명의 바람직한 구체예들은, 스테아리돈산(SDA)과 같은 유익한 지방산들을 함유하는 건강에 좋은 지방의 증가된 통합에 의해 개선된 육제품들 및 그러한 육제품들의 제조방법들을 제공한다. 또한, 각종 구체예들은, 품종개량 및/또는 육가공 기술을 통해 포화 지방 함량을 감소시키는 것과 같은 단계들을 포함하는, 그러한 제품들의 제조방법을 제공한다. 일부 구체예들에서, 최종 육제품은 최초 고기조직보다 더 높은 지방함량을 가지며, 그에 상응하는 풍미 및 조직감에서의 개선과 함께 소비자에게 향상된 건강 유익성을 갖는다. Preferred embodiments of the present invention provide improved meat products and methods of making such meat products by increased integration of healthy fats containing beneficial fatty acids such as stearidonate (SDA). In addition, various embodiments provide methods of making such products, including steps such as reducing the saturated fat content through breeding and / or meat processing techniques. In some embodiments, the final meat product has a higher fat content than the initial meat tissue and has an improved health benefit to the consumer with an improvement in the corresponding flavor and texture.

用于食品的肠衣

本发明涉及用于食品的肠衣，具体地，本发明提供用于包覆食品，特别是熟肉产品，例如香肠的藻酸盐组合物，并涉及制备所述藻酸盐组合物的方法。此外，本发明涉及用本发明的藻酸盐组合物制备包覆的食品的方法。所制得的食品，特别是熟肉香肠在肠衣与包覆的肉之间具有优异的粘附性，肠衣在香肠破碎时不会剥落或者分离，当消费者烹调或者加热香肠时也不会分离。该产品与传统的无皮烹饪的香肠产品几乎无法区分，且具有类似的感觉和“咬”的效果。

仿制的无外皮香肠

一种具有0.05mm或更少的厚度的藻酸盐表层的细乳糜香肠；所述香肠大体上具有无外皮香肠的可见和感官特性。以及一种方法，该方法包括将细乳糜填充物和含有藻酸盐的肠衣糊料共挤出，以形成包含基于肠衣糊料和填充物的总重量为1.5重量％或更少肠衣糊料的藻酸盐的共挤出产品；以及使这样的共挤出产品与含有钙离子的溶液接触，该溶液具有低于藻酸盐pKa值的pH。

Method for production of protein-and-fat emulsion for cooked sausage products

FIELD: food industry. SUBSTANCE: invention relates to meat industry, in particular, to production of protein-in-oil emulsions and meat products with it usage. Method involves processing of gluten of wheat protein and rich raw material with water in a device for micronizing. As rich raw materials use the internal fat, lumps and ribbons of lard, obtained during dressing and trimming of meat for processing for meat products. Gluten of wheat protein, water and rich raw materials are taken at the following ratio of 1:4:3, respectively. Gluten of wheat protein is used in a cooled state at a temperature of 10–15 °C, slashed in mincer with a speed of knife movement of 3000 rpm, simultaneously add water with a temperature of at least 20 °C, introduce chilled rich raw materials with a temperature of up to 4–8 °C and continue to chopped to a temperature of 27 ± 2 °C. Received mixture is unloaded with a layer not exceeding 40 cm for faster cooling and cooled to a temperature of 4 ± 2 °C. EFFECT: increase in the functional and technological parameters of the product is provided, enrichment with macro-, micro-elements and vitamins and expanding the range of the group of cooked sausage products. 1 cl, 12 dwg, 3 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 645 908 C1 (51) МПК A23L 13/60 (2016.01) A23J 1/02 (2006.01) A23J 1/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2006.01); A23L 13/65 (2006.01); A23J 1/02 (2006.01); A23J 1/12 (2006.01) (21)(22) Заявка: 2017117952, 23.05.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: 28.02.2018 (45) Опубликовано: 28.02.2018 Бюл. № 7 Адрес для переписки: 350044, г. Краснодар, ул. Калинина, 13, Кубанский ГАУ, отдел организации и сопровождения научной деятельности (56) Список документов, цитированных в отчете о поиске: RU 2240018 C2, 20.11.2004. RU C 1 2 6 4 5 9 0 8 R U (54) Способ производства белково-жировой эмульсии для группы вареных колбасных ...

Method for manufacture of semi-smoked sausage product

FIELD: food industry. SUBSTANCE: method provides lamb grinding, salting and mixing with the main ingredients of minced meat, garlic and spices, loaves moulding, roasting, smoking and cooling. As the main constituent of minced meat pre-cooked rice is used, dried rosemary is used as spice. The quantitative ratio of the ingredients is selected. EFFECT: obtaining of a high-quality product with a low-calorie content and preserving the organoleptic characteristics of this product. 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 643 253 C1 (51) МПК A22C 11/00 (2006.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A22C 11/00 (2006.01); A23L 13/60 (2006.01); A23L 13/65 (2006.01) (21)(22) Заявка: 2017108005, 10.03.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: 31.01.2018 (45) Опубликовано: 31.01.2018 Бюл. № 4 Адрес для переписки: 400005, г. Волгоград, пр. Ленина, 28, отдел интеллектуальной собственности ВолгГТУ C 1 (56) Список документов, цитированных в отчете о поиске: RU 2515394 C2, 10.05.2014. RU 2268622 C1, 27.01.2006. RU 2423861 C1, 20.07.2011. KZ 24492 A4, 15.09.2011. R U (54) СПОСОБ ПРОИЗВОДСТВА ИЗДЕЛИЯ КОЛБАСНОГО ПОЛУКОПЧЕНОГО (57) Реферат: Изобретение относится к мясной используют предварительно отваренный до промышленности, а именно к производству готовности рис, в качестве пряности используют изделий колбасных полукопченых. Способ розмарин сушеный. Подобрано количественное предусматривает измельчение баранины, посол соотношение ингредиентов. Обеспечивается и смешивание с основными составляющими получение продукта высокого качества с низкой фарша, чесноком и пряностями, формование калорийностью и сохранением органолептических батонов, их обжарку, копчение и охлаждение. В показателей, свойственных данному продукту. 2 качестве основного составляющего фарша пр. Стр.: 1 C 1 2 6 4 3 2 5 3 (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное ...

用于食品的藻酸盐组合物，其生产方法以及用于生产包被食品的方法

本发明涉及一种用于包被食品，特别是新鲜的无皮食品例如香肠的藻酸盐组合物，以及生产该藻酸盐组合物的方法。此外，本发明涉及一种使用本发明的藻酸盐组合物生产包被食品的方法。

Method for producing sausage using unpolished rice and glutinous rice

PURPOSE: A manufacturing method of sausage is provided to manufacture sausage having uniform appearance, rich taste and abundant nutrition with an excellent production efficiency by using unpolished rice and glutinous rice. CONSTITUTION: A first mixture is obtained by mixing and pulverizing 2 kg of pork, 330±20 g of pork fat, 26±6 g of onion, and 17±5 g of raw garlic. A second mixture is obtained by mixing and pulverizing 46±8 g of complex curing agent, 100±15 g of white sugar, 66±10 g of frank seasoning, 11±5 g of soluble pipe resin, 9±4 g of egg white, 3±2 g of refined salt, 44±8 g of soybean, and 500±30 g of purified water. The first and second mixtures are mixed. The mixture is aged. The aged mixture is mixed with starch. Unpolished rice and glutinous rice are soaked, steamed and mixed with the mixture. The mixture is molded in a sausage form, smoked, cooled, cut and packaged.

Foodstuffs shell with porous outer layer

FIELD: packing. SUBSTANCE: invention relates to co-extruded thermoplastic shell for foodstuffs. Proposed shell consists of, at least, two layers including outer layer (Z). The said outer layer features porosity of, at least, 5% by volume, as measured with respect to pores or, blisters, in the surface plane. The surface of outer layer (Z) features a surface structure with open pores and/or crateriform structure and mean depth R z of micro irregularities making, at least, 5.0 mcm. To produce proposed shell, prior to extrusion, at least, one porophore and/or foaming gas is added, or composition is selected to that to produce gas in polymer mass via chemical reactions between the components. EFFECT: production of co-extruded shell resembling natural intestinal coat. 18 cl, 3 tbl, 9 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 363 575 (13) C2 (51) МПК B29C 47/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2006139139/12, 02.04.2005 (24) Дата начала отсчета срока действия патента: 02.04.2005 (73) Патентообладатель(и): КАЛЛЕ ГМБХ (DE) (43) Дата публикации заявки: 20.05.2008 2 3 6 3 5 7 5 (45) Опубликовано: 10.08.2009 Бюл. № 22 (56) Список документов, цитированных в отчете о поиске: WO 02094023 A, 28.11.2002. DE 19840991 A1, 09.03.2000. US 6589615 B1, 08.07.2003. RU 2143978 C1, 10.01.2000. 2 3 6 3 5 7 5 R U (86) Заявка PCT: EP 2005/003484 (02.04.2005) C 2 C 2 (85) Дата перевода заявки PCT на национальную фазу: 08.11.2006 (87) Публикация PCT: WO 2005/097461 (20.10.2005) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву, рег.№ 146 (54) ОБОЛОЧКА ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ С ПОРИСТЫМ ВНЕШНИМ СЛОЕМ (57) Реферат: Изобретение относится к соэкструдированной термопластичной оболочке для пищевых продуктов. Оболочка состоит из по меньшей мере двух слоев, включая внешний слой (Z). Внешний слой оболочки обладает ...

鲍鱼火腿肠及其加工方法

本发明公开了一种鲍鱼火腿肠及其加工方法，属于食品加工领域。解决了鲍鱼烹饪方法技术含量高，难以掌握，费时费工，并且携带不方便的缺点。由以下重量份的原料组成：猪肉70-90份，鲍鱼10-20份，调味品5-10份。鲍鱼火腿肠的加工方法包括：原料预处理；绞制；斩拌腌制；灌肠；熟制杀菌五个步骤。本发明加工方法主要用于加工鲍鱼火腿肠，亦可加工其他海鲜火腿肠。

Spread Sausage manufacturing method

The present invention relates to sausage spread which includes raw meat, cheese, a natural spice, an acidity control agent, and a natural seasoning as additional ingredients; and is filled in a case. Thus, a user can pressurize the case to squeeze out or scoop out the sausage spread out of the case, and can eat the sausage spread with bread, fermented soybean or dairy products by adding raw ingredient powder selected from at least one group including grains, nuts, fruits, and vegetables, or jam. The present invention also relates to a manufacturing method of the sausage spread.

Manufacturing method of low-fat sausages using vegetable oil and rice bran fiber

본 발명은 저지방 소시지의 제조방법에 관한 것으로, 더욱 상세하게는 동물성 지방을 식물성유와 미강으로부터 추출한 식이섬유로 대체한 저지방 소시지의 제조방법 및 상기 방법으로 제조된 저지방 소시지에 관한 것이다. The present invention relates to a method for producing a low fat sausage, and more particularly, to a method for producing a low fat sausage in which animal fat is replaced with dietary fiber extracted from vegetable oil and rice bran and a low fat sausage prepared by the above method. 본 발명에 따르면, 지방의 과다섭취로 인해 발생되는 질환에 대한 소비자들의 우려를 해소할 수 있고, 식감이 우수하면서도 맛이 있는 고품질의 기능성 소시지를 제조가 가능하다. According to the present invention, it is possible to solve the consumer's concern about the disease caused by the excessive intake of fat, it is possible to manufacture a high-quality functional sausage with excellent texture and taste. 저지방 소시지, 식물성유, 미강 식이섬유 Low Fat Sausage, Vegetable Oil, Rice Bran Fiber

Sausage containing ddeokgalbi and preparing method thereof

The present invention relates to a sausage having a grilled short rib patty, of which visibility, taste, and nutrition are improved by containing a grilled short rib patty, a nut product, dried fruit, and dried vegetables; and a manufacturing method of the sausage. The method for manufacturing a sausage having a grilled short rib patty comprises: a step (a) of preparing a first material composed of meat and a grilled short rib patty including at least one among beef, pork, chicken, duck, and lamb; a step (b) of preparing a second material including at least one among the nut product, the dried fruit, seeds, and the dried vegetables which are edible; a step (c) of preparing a mixture by mixing the first material prepared in the step (a) and the second material prepared in the step (b) with bamboo salt; a step (d) of filling the mixture prepared in the step (c) in a casing; a step (e) of heating the casing filled in the step (d); and a step (f) of cooling the casing heated in the step (f) and vacuum-packing the same. One among the beef, the pork, the chicken, the duck, and the lamb in the step (a) is cut to a size of 5-16 mm after cleaning in a state of raw meat. The grilled short rib patty is prepared to have a size of 6-8 mm after heating. Therefore, a nutrition composition of the sausage can be maintained with balance.

Skate samhap sausage and preparation method

본 발명은 홍어 삼합 소시지 및 그 제조방법에 관한 것으로, 홍어, 고기 및 김치를 재료로 하여 홍어의 독특한 맛과 향을 느낄 수 있고 각종 성인병을 예방할 수 있는 기능성 소시지를 제공하려는데 그 목적이 있다. The present invention relates to a skate mussel sausage and a method for producing the same, the purpose of the present invention to provide a functional sausage that can feel the unique taste and aroma of the skate and prevent various adult diseases by using the skate, meat and kimchi. 본 발명에 의한 홍어 삼합 소시지는, 반죽의 100중량%에 대하여 잘게 다져진 고기 55 내지 65중량%, 잘게 다져진 홍어 15 내지 18중량%, 잘게 다져진 김치 15 내지 18중량% 및 청양고추, 고춧가루, 카레분말, 후추가루, 양파, 계란, 마늘, 생강을 포함하는 스파이스 4 내지 9중량%가 혼합되어 이루어진다. 본 발명에 의한 홍어 삼합 소시지 제조방법은, 홍어, 고기, 김치 및 스파이스를 각각 잘게 다져 준비하는 재료 준비 단계와; 상기 재료 준비 단계를 통해 준비된 재료를 소시지반죽의 100중량%에 대하여 고기 55 내지 65중량%, 홍어(살과 껍질 및 뼈 혼합) 15 내지 18 중량%, 김치 15 내지 18중량% 및 스파이스 4 내지 9중량%를 혼합하여 반죽하는 단계와; 상기 반죽 단계를 통해 반죽된 반죽물을 24 내지 48시간 숙성시키는 단계와; 상기 숙성 단계를 거쳐 숙성된 반죽물을 성형기에 충진한 후 75 내지 85℃에서 10 내지 15분간 가열하여 조리하고 이 조리된 소시지를 냉각 건조하여 성형하는 단계와; 조리된 소시지를 진공 포장 후 90 내지 120℃에서 5 내지 30분간 고온 살균처리하는 단계를 포함하여 이루어진다. Skate samhap sausage according to the present invention, the finely chopped meat 55 to 65% by weight, the finely chopped skates 15 to 18% by weight, the finely chopped kimchi 15 to 18% by weight and chungyang pepper, red pepper powder, curry powder , Black pepper, onion, eggs, garlic, ginger containing 4 to 9% by weight of the mixture is made. The method for preparing a skated mussel sausage according to the present invention includes a material preparation step of preparing finely chopped skates, meat, kimchi, and spice; The material prepared by the material preparation step is based on 100% by weight of the sausage dough, 55 to 65% by weight of meat, 15 to 18% by weight of skate (meat and skin and bone), kimchi 15 to 18% by weight and spice 4 to 9 Mixing by weight to kneading; Aging the dough kneaded through the kneading step for 24 to 48 hours; Filling the dough through the aging step into a molding machine and heating the cooked dough at 75 to 85 ° C. for 10 to 15 minutes to cool ...

Manufacturing method for sausage and sausage manufactured by the same

본 발명은 소시지의 제조공정 중에 스팀 가열방식으로 선 가열하고 오븐을 이용한 직화가열방식으로 후 가열하여 소시지에 직화 불맛을 입히고 육즙의 배출을 최소화하여 취식시 풍미를 증진시킬 수 있도록 한 직화가열방식의 소시지 제조방법 및 이에 의해 제조된 소시지에 관한 것이다.

Process for making pork sausage

PROCESS OF MAKING PORK SAUSAGE HAVING A RELATIVELY HIGH DEGREE OF UNIFORMITY OF FAT CONTENT FROM HOG CARCASSES HAVING A WIDE RANGE OF FAT CONTENTS, WITHOUT THE NECESSITY FOR MEASURING THE FAT CONTENT OF THE CARCASSES, IN WHICH THE HOG CARCASSES ARE TRIMMED OF ALL SURFACE FAT TRIMMINGS, WHICH ARE SEPARATED AND COLLECTED IN ONE AREA, AND THE REMAINING LEAN MEAT TRIMMINGS ARE SEPARATED FROM THE BONES AND COLLECTED IN A SECOND AREA, THE SURFACE FAT TRIMMINGS AND THE LEAN MEAT TRIMMINGS THEN BEING COMBINED IN A PREDETERMINED RATIO, WHICH MAY BE DETERMINED INDEPENDENTLY OF THE MEASURED FAT CONTENT OF A PARTICULAR CARCASS OR A PARTICULAR GROUP OF CARCASSES. DESIRABLY, PRIOR TO STRIPPING OF FAT FROM THE CARCASSES, A MULTIPLICITY OF CARCASSES ARE ARRANGED TO PROVIDE A RELATIVELY UNIFORM DISTRIBUTION OF LIGHT AND HEAVY CARCASSES. THE SAUSAGE MADE PURSUANT TO THIS PROCESS MAY HAVE REGULARLY INCORPORATED THEREIN A SUBSTANTIAL AMOUNT OF HOG JOWL.

Method of curing food products

A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The nitrogen dioxide gas reacts with moisture in the food product to produce nitrous acid which diffuses throughout the product to cure the product and produce the pink "cured" color pigment. In an alternate method, the nitrogen dioxide gas is dissolved in water to produce a solution containing nitrous acid, and the solution is injected into the food product to produce the cured color pigment.

Use of a reddening mixture

Verwendung einer Umrötungsmischung enthaltend in getrocknetem Zustand a) 1 × 10 8 bis 5 × 10 10 Zellen eines lebensmitteltauglichen nitratreduzierenden Mikroorganismus und b) ein Gemüseerzeugnis entsprechend 10 bis 2000 g Frischgewicht, wobei das Gemüseerzeugnis einen natürlichen Nitratgehalt von 100 bis 5000 mg/kg Frischgewicht Gemüseerzeugnis hat, jeweils bezogen auf 1 kg Fleisch- oder Wurstmasse, zur Herstellung von Brühwurst. Use of a reddening mixture containing in the dried state a) 1 × 10 8 to 5 × 10 10 cells of a food-grade nitrate-reducing microorganism and (b) a vegetable product corresponding to 10 to 2000 g fresh weight, the vegetable product having a natural nitrate content of 100 to 5000 mg / kg fresh weight of vegetable product; each based on 1 kg of meat or sausage meat, for the production of boiled sausage.

Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer

Films comprising a liquid-absorbent layer with an adsorbed antimicrobial material and an impermeable layer are provided. The films can be suitable for preparation of tubular casings and shrinkbags such as casings for foodstuffs. Also disclosed are foodstuffs processed in the tubular casing comprising the antimicrobial material.

Method for production of enriched cooked-and-smoked sausage

FIELD: food industry. SUBSTANCE: enriched cooked-and-smoked sausage contains trimmed beef of the I grade, semi-fat trimmed pork, pork fat, as well as spices and additives: nitrite salt, granulated sugar, black pepper, fresh garlic, nutmeg, fermented rice and food phosphate. Partly, instead of raw meat, wheat is added, sprouted on a nutrient medium enriched with organic iodine and selenium, which is introduced at the stage of making minced meat in the form of hydrated flour. The quantitative ratio of the ingredients is selected. EFFECT: obtaining a product of high quality with minimal application of nutritional additives, possessing therapeutic and prophylactic properties, shortening the production process duration. 2 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 626 730 C2 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) A23B 4/044 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015117334, 06.05.2015 (24) Дата начала отсчета срока действия патента: 06.05.2015 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 06.05.2015 C 2 Адрес для переписки: 400131, г. Волгоград, ул. Рокоссовского, 6, ГНУ НИИММП (56) Список документов, цитированных в отчете о поиске: RU 2212164 C1, 20.09.2003. RU C 2 (45) Опубликовано: 31.07.2017 Бюл. № 22 (73) Патентообладатель(и): Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (RU), Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Волгоградский государственный технический университет" (ВолгГТУ) (RU) 2 6 2 6 7 3 0 (43) Дата публикации заявки: 27.11.2016 Бюл. № 33 R U 2 6 2 6 7 3 0 2105479 C1, 27.02.1998. RU 2595165 C1, 20.08.2016. RU 2524540 C2, 27.07.2014. (54) Способ производства обогащенной варено-копченой колбасы (57) Реферат: Изобретение относится к пророщенную на питательной среде, мясоперерабатывающей ...

Method for manufacturing high-calcium meat balls

本发明公开了一种高钙肉丸的制作方法，属于食品加工技术领域。以鸡胸脯肉和猪肥膘为主料，以淀粉、精盐、香油、葱末、姜末、胡椒粉、辣椒粉为辅料，通过原料肉选择、调配、腌制、绞碎、斩拌、成型、定型、油炸、冷却、包装、速冻的加工方法制成。本发明制得的骨泥肉丸营养丰富、口感细腻、肉香突出、食用方便，开避了骨泥产品利用新途径。

Method of sausage products production

FIELD: food industry. SUBSTANCE: invention relates to meat industry, in particular, to sausage products production. Method includes meat raw materials handling, deboning and mincing, addition of salting ingredients, spices, introduction of a protein-containing additive, homogenisation, preparation and molding of mince with subsequent thermal treatment. Protein-containing additive used is a protein additive obtained by washing Musca domestica larvae at temperature of 20–125 °C, for 2.0–20.0 minutes, degreasing, crushing and extraction of protein, removal of chitin and non-dissolved components, introduction into obtained extract of starter, consisting of mono-cultures Lactobacillus curvatus, Bifidobacterium bifidum, in ratio 2:1, fermentation, removal of whey, separation and drying of protein paste. Quantitative ratio of the initial components of the product is selected. EFFECT: production of sausage products with the highest biological and nutritive qualities. 1 cl, 4 dwg, 2 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 687 367 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) A23J 3/04 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/65 (2019.02); A23L 13/42 (2019.02); A23L 13/424 (2019.02); A23L 13/428 (2019.02); A23J 3/04 (2019.02) (21) (22) Заявка: 2018114315, 18.04.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 13.05.2019 Приоритет(ы): (22) Дата подачи заявки: 18.04.2018 (45) Опубликовано: 13.05.2019 Бюл. № 14 2 6 8 7 3 6 7 R U (54) Способ производства колбасных изделий (57) Реферат: Изобретение относится к мясной промышленности, а именно к производству колбасных изделий. Способ включает разделку, обвалку и измельчение мясного сырья, внесение посолочных ингредиентов, пряностей, внесение белоксодержащей добавки, гомогенизацию, приготовление и формование фарша с последующей термообработкой. В качестве белоксодержащей добавки используют белковую добавку, полученную ...

Manufacturing method of processed-food with covered rice cake, and processed-food covered rice cake

PURPOSE: A food processing method is provided to produce a processed food by rolling a rice cake slice on the inner contents in the shape and size of a Vienna sausage as a covering. CONSTITUTION: Steak of meat, fillet of fish and cellophane noodles are prepared as a main ingredient and pulverized. An inner compound is made by agitating and mixing the pulverized main ingredients, the sub ingredients of the vegetables and starch and seasonings. An edible plastic is prepared to fill the inner compound. The inner compound is filled in the edible plastic in tube type and a shape of a Vienna sausages are formed by being connected to each other continuously by consecutive repetition of twisting the edible plastic in tube type. The inner compound in the edible plastic with tube type is hard boiled supplying the steam to the product. The inner compound with the tube type edible plastic which is hard boiled is cooled at a room temperature and cooled at 1-5°C. The inner contents with the shape and the size of Vienna sausage are produced as an individual unit being removed from the edible plastic from a frozen state with the tube type edible plastic. The inner contents of individual units are rapidly frozen at -25-35°C. The rice cake slice in a rectangle is prepared to be used as the covering of the inner contents. The rice cake processed food is produced by rolling the rice cake slice in a rectangle to the individual inner contents of the individual units. The rice cake processed food is frozen at -15-20°C. The seasonings include a pepper, a bay salt and sugar. [Reference numerals] (S1) Step of preparing a main ingredient such as steak of meat, fillet of fish, and cellophane noodles; (S10) Step of preparing rice cake slice; (S11) Step of producing roll type rice cake processed food by winding the rice cake slice around the inner contents; (S12) Step of freezing the rice cake processed food; (S13) Step of vacuum packaging; (S2) Step of pulverizing the main ingredient; (S3) Step ...

Method of production of the fried sausages

FIELD: food industry. SUBSTANCE: invention relates to the meat industry, namely to the production of fried sausages. Method includes preparing the raw material, preparing the mince, adding the hydrated protein concentrate of the wild plant lupine in the ratio of water and powder of the lupine proteins concentrate 1:2, finely chopped onions, cinnamon, cloves, pomegranate, khmeli-suneli, garlic, pepper ground, thyme, stirring, stuffing minced into pre-soaked guts, making them into a horseshoe shape, frying in a frying pan. EFFECT: method provides a high nutritional value of the fried sausages due to the presence the essential nutrients in the lupine, including mineral elements: Ca, Mg, P, Fe, that satisfy the daily requirement of the human body for 6_6–73 %, their effect in such doses can be preventive to maintain the body's homeostasis. 1 cl, 3 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 663 069 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/65 (2006.01); A23L 13/426 (2006.01); A23L 13/428 (2006.01) (21)(22) Заявка: 2017142189, 04.12.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 04.12.2017 (45) Опубликовано: 01.08.2018 Бюл. № 22 2 6 6 3 0 6 9 R U (54) СПОСОБ ПРОИЗВОДСТВА КУПАТ (57) Реферат: Изобретение относится к мясной промышленности, а именно к производству купат. Способ включает подготовку сырья, приготовление фарша, добавление гидратированного концентрата белков дикорастущего растения люпина в соотношении воды и порошка концентрата белков люпина 1 : 2, мелко нарубленного лука, корицы, гвоздики, граната, хмели-сунели, чеснока, перца молотого, чабреца, перемешивание, набивку фарша в Стр.: 1 (56) Список документов, цитированных в отчете о поиске: GE 4384 B, 27.05.2008. RU 2000108434 A, 10.02.2002. EA 13021 B1, 26.02.2010. US 20120294982 A1, 22.11.2012. предварительно замоченные кишки, ...

Manufaturing method of seasoned meat sausage and the made seasoned meat sausage thereby

본 발명은 언양식 불고기 방식의 원료육과 양념 소스를 이용하여 양념 소시지를 제조하고 소비자가 원하는 소고기의 식감을 제공하도록 함으로써, 소비자의 기호에 적합한 양념맛의 소시지를 제조할 수 있도록 그 구조가 개선된 양념육 소시지의 제조방법 및 이에 의해 제조된 양념육 소시지에 관한 것이다. The present invention manufactures seasoned sausages using raw meat and seasoning sauce of Eonyang Bulgogi method and provides the texture of beef desired by consumers, so that the structure is improved to manufacture seasoned sausages suitable for the taste of consumers. It relates to a method for manufacturing seasoned meat sausages and seasoned meat sausages produced thereby.

comb pen shell is contained functionality sausage and a method of manufacturing the same

The present invention relates to a functional sausage containing comb pen shell and a preparation method of the same, whereby a sausage having high protein content is prepared by using comb pen shell, and a nutritious sausage that can serve as a nutritional meal for growing children and adolescents is prepared by additionally adding additives containing various functional bioactive materials. The preparation method comprises: a material preparation step (S100), a brine water preparation step (S200), a brining step (S300), a grinding step (S400), a filling step (S500), a drying step (S600), a smoking step (S700), a boiling step (S800), and a cooling step (S900).

High-beta-conglycinin products and their use

The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

High beta-conglycinin products and their use

The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meet applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

High-beta-conglycinin products and their use

The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

Concentrated, creamy to solid and dry compositions of oil-in-water emulsion, method for production thereof and use thereof for producing improved foods in terms of sensory aspects and nutrition physiology

本发明涉及主要包含蛋白质、多糖和油或脂肪的、具有独特稳定性质的水包油乳液，其适合在多种产品的生产中用作增稠剂、悬浮剂、包衣材料和作为食品添加剂。此外，提供了与常规生产的产品相比在感官特点和营养生理学方面具有改进的性质的食品，并提供了其生产方法。此外，按照本发明生产的乳液和产品可以被干燥并在后来重新水化，以便获得具有与未干燥组合物基本上相同性质的组合物。

A kind of alcohol molten tea powder flavour nutrient sausage and making method thereof

本发明涉及一种醇溶茶粉营养风味香肠，其组成成分及重量份数如下：肉900-1100份；盐20-25份；味精1-3份；白胡椒粉0.55-0.75份；糖28-32份；淀粉55-65份；姜粉6-8份；食醋20-30份；水10-30份；料酒40-50份；茶粉45-55份。本发明醇溶茶粉营养风味香肠添加了茶粉，不仅起到了一定程度添香去腻的作用，还增添了茶叶中的醇溶性营养因子与功能成分，解决了人们对茶渣的处理问题，更变废为宝，汲取了茶渣中的功能因子。此外，本发明采用超高压与温度协同处理，避免了传统香肠中由于单纯的热处理带来的营养成分的损失与风味的变化，能最大限度的保持食品的色、香、味、形。因此，更加满足了人们对健康风味香肠的需求。

Method of preparing sausage products

FIELD: food industry. SUBSTANCE: method provides for adding fulvic humates to sausage forcemeat in an amount of 0.1-1 wt % in the cutting process. EFFECT: improving organoleptic indices of sausage products, allows to refuse using sodium nitrite without reducing the shelf life of sausage products. 3 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 630 910 C1 (51) МПК A23L 13/60 (2016.01) A23B 4/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2016129909, 20.07.2016 (24) Дата начала отсчета срока действия патента: 20.07.2016 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 20.07.2016 (45) Опубликовано: 14.09.2017 Бюл. № 26 2 6 3 0 9 1 0 R U Стр.: 1 2259147 C2, 27.08.2005. RU 2534575 C2, 27.11.2014. WO 2009130522 A1, 29.10.2009. 0,1-1 мас.%. Обеспечивается улучшение органолептических показателей колбасных изделий, позволяет отказаться от использования нитрита натрия без снижения срока хранения колбасных изделий. 3 табл. C 1 (54) Способ приготовления колбасных изделий (57) Реферат: Изобретение относится к области пищевой промышленности, а именно к приготовлению колбасных изделий. Способ предусматривает добавление в процессе куттерования фульвогуматов к колбасному фаршу в количестве (56) Список документов, цитированных в отчете о поиске: CN 104382077 A, 04.03.2015. RU 2 6 3 0 9 1 0 Адрес для переписки: 630039, г. Новосибирск, ул. Добролюбова, 160, Новосибирский ГАУ, научная часть, Мякишевой Л.Б. R U (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего образования "Новосибирский государственный аграрный университет" (ФГБОУ ВО "НГАУ") (RU) 14.09.2017 C 1 (72) Автор(ы): Сороколетов Олег Николаевич (RU), Гаптар Светлана Леонидовна (RU), Фомин Владимир Митрофанович (RU) RUSSIAN FEDERATION (19) RU (11) (13) 2 630 910 C1 (51) Int. Cl. A23L 13/60 (2016.01) A23B 4/12 (2006.01) FEDERAL SERVICE FOR INTELLECTUAL PROPERTY (12) ABSTRACT OF INVENTION (21)(22) ...

Extract of Nelumbinis Semen for the treatment of depression

본 발명은 우울증 치료용 연자육 추출물, 이의 제조방법, 이를 포함하는 약학적 조성물 및 건강식품에 관한 것으로서, 보다 상세하게는 연자육을 알콜 또는 알콜 수용액으로 추출하여 제조하며, 본 발명의 연자육 추출물은 강력한 항우울 활성을 나타내고 천연약재로서 안전성이 확보되어 있으므로 우울증 치료용 조성물 및 건강식품으로 유용하게 사용될 수 있다. The present invention relates to a lotus leaf extract for the treatment of depression, a method for preparing the same, a pharmaceutical composition comprising the same and a health food, more specifically, to extract the lotus leaf with an alcohol or an aqueous solution of alcohol, the lotus extract of the present invention is a strong anti Depressive activity and because it is secured as a natural drug can be useful as a composition for treating depression and health food.

Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer

提供包含吸收了抗微生物材料的液体吸收层和不渗透层的膜。该膜能适用于制造管状套和收缩袋，如食品的套管。还公开了在包含抗微生物材料的管状套内加工的食品。