Process for producing protein hydrolysate and protein hydrolysate

COMPOSITION D'ADDITION POUR PRODUITS D'ALIMENTATION HUMAINE.

LA COMPOSITION EST PREPAREE A PARTIR DE MATIERE ANIMALE CONSTITUEE ESSENTIELLEMENT DE PARTIES DE MUSCLE, DE PARTIES DE CARTILAGE, DE PARTIES D'OS ET DE PARTIES DE GRAISSES ET LE CAS ECHEANT DE PARTIES D'ABATS PAR TRAITEMENT THERMIQUE EN PRESENCE D'EAU ET DE SEL JUSQU'A 130 C. LA LIQUEUR OBTENUE EST SEPAREE, REFROIDIE, DEGRAISSEE ET CONCENTREE. APPLICATION EN TANT QUE PRODUIT D'ADDITION DANS L'INDUSTRIE DE LA CHARCUTERIE ET DE LA CONSERVERIE ET DES PLATS CUISINES.

BROTH/STOCK AND METHODS FOR PREPARATION THEREOF

A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation thereof. The heating step may comprise retort sterilization. The coagulated mixture may be provided in a water permeable container, to retain insoluble material. A hydrometer may be provided with the minced bone, to assist in determining soup concentration. The invention provides an extended release of soup into boiling water of a period of hours, allowing replenishment of withdrawn soup stock.

A method of preparing ready-to-eat intermediate moisture foodstuffs

A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.

PROCESS FOR PRODUCING A LOW FAT, CONCENTRATED MEAT BROTH FROM MEAT BY-PRODUCTS

A process for developing a low fat, concentrated meat broth from animal products and by-products. A commercial broth product is the result of the tat and water removal process. The broth is used as a key base ingredient for development of a variety of flavorings, ...

МАСЛЯНАЯ КОМПОЗИЦИЯ ДЛЯ ПОЛУЧЕНИЯ МАСЛОСОДЕРЖАЩИХ ПИЩЕВЫХ ПРОДУКТОВ

Настоящее изобретение относится к масляной композиции, включающей масло и бульон, способу ее получения и ее применению для получения маслосодержащих продуктов на основе мяса наряду с маслосодержащими пищевыми продуктами эмульсионного типа. Дополнительно настоящее изобретение относится к способу получения маслосодержащих продуктов на основе мяса с использованием указанной масляной композиции и к маслосодержащим продуктам на основе мяса, полученным с ее использованием.

PREPARATION OF SEASONING PRODUCTS

A method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel.

OIL COMPOSITION FOR THE PREPARATION OF OIL CONTAINING FOOD PRODUCTS

The present invention relates to an oil composition, comprising oil and broth, a method for its preparation, and its use for the preparation of oil containing meat-based products as well as oil containing emulsion-type foodstuff products. Moreover, the present invention relates to a method for the production of oil containing meat-based products using said oil composition and to the oil containing meat-based products resulting therefrom.

PROTEIN HYDROLYSATES PRODUCED WITH THE USE OF MARINE PROTEASES

Device for collecting the juices exuded by one or more hams during their cooking

Le dispositif comprend des moyens de support (20) prévus pour supporter le ou les jambons au-dessus du fond (11) d'un bac de récupération (10) et pour permettre l'écoulement des jus exsudés dans le bac de récupération (10). Les moyens de support (20) sont constitués d'un plateau (21) sur lequel reposent le ou les jambons et qui est pourvu de jambages (22, 23) reposant dans le fond dudit bac. Le plateau (21) est pourvu de moyens d'écoulement pour drainer les jus exsudés par le ou les jambons dans le fond (11) du bac (10).

Meat extract prodn. for culinary use

L'invention a pour objet un procédé pour produire un extrait de viande pour l'usage alimentaire ayant une excellente saveur. Selon l'invention, on maintient initial à une température élevée en présence d'huiles et/ou de graisses en quantité d'au moins 1% en poids par rapport à l'extrait initial, on sépare les huiles et graisses et ensuite on concentre le bouillon aqueux résultant.

METHOD FOR PROCESSING POULTRY CARCASS INCLUDING CHICKEN BONES

The purpose of the present invention is to obtain chicken meat satisfactorily cured and excellent for consumption as meat or suitable for obtaining soup stock satisfactory for noodles or other cooking. In the present invention, a 1.2 kg red chicken (Boris Brown) poultry carcass having passed through an evisceration step was immediately subjected to a curing step without being immersed in water or hot water. The surface temperature of the poultry carcass immediately after the evisceration step was 40°C and the internal temperature was 42°C. The poultry carcass was immediately placed as-is in a curing chamber at a room temperature of 20°C without any particular covering and stored in this state for two hours. After two hours, the surface temperature of the poultry carcass was 20°C, and the internal temperature was 25°C. The poultry carcass was then immediately placed in a refrigerator and stored for 18 hours at a refrigeration temperature of 5°C. When 18 hours had passed, and the poultry ...

PROCESS FOR PRODUCING PROTEIN HYDROLYSATE AND PROTEIN HYDROLYSATE

It is intended to provide a process for producing a highly safe seasoning by highly decomposing meat or bone remaining after taking meat (in particular, chicken meat, chicken bone or culled chicken) with enzymes. It is also intended to utilize nitrogen at an elevated ratio compared with the existing low nitrogen utilization level. In decomposing protein in chicken meat, culled chicken or chicken bone, meat protein alone is decomposed by using an autolytic enzyme or an enzyme preparation containing an autolytic enzyme with a peptidase. In the case of using chicken meat as the starting material, it contains trace meat components (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 0.5% by mass or less based on the protein. In the case of using culled chicken or chicken bone as the starting material, it contains trace meat components (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 1.0% by mass ...

METHOD FOR PRODUCING EXTRACT OF FLAVOUR

Flavor concentrates were produced from vegetables or animal substances by heat treating the materials with known fats or fatlike substances as extractants in a closed pressure vessel in the presence of sufficient water to maintain a water activity of at least 0.5. The title materials are used as flavoring components for foodstuffs. Copyright 1997 KIPO ...

Способ получения концентрата бульона из животного сырья

PROTEIN HYDROLYSATES PRODUCED WITH THE USE OF MARINE PROTEASES

The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism. Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.

PROCESS FOR the PRODUCTION Of BEEF EXTRACTS HAVING an EXCELLENT SAVOUR

PROCESS FOR THE PRODUCTION OF LOW FAT MEATS

Raw meat is heated to form a meat juice containing fat and nutrients, the heated meat is separated from the meat juice, the meat juice is separated into a fat layer and an aqueous layer containing nutrients, the aqueous layer is added to the previously heated meat to form a mixture and the mixture is heated so that the meat absorbs the aqueous layer to produce a low fat meat product.

OIL COMPOSITION FOR THE PREPARATION OF OIL CONTAINING FOOD PRODUCTS

FLAVOR ENHANCING METHOD OF CONCENTRATED NATURAL BEEF GRAVY

PURPOSE: To enhance the flavor of a natural beef gravy or a beef extract liquid by hydrolyzing a beef concentrated gravy with protease and incubating the hydrolyzed material with a cultured material of food grade microorganisms. CONSTITUTION: To a concentrated beef gravy liquid, protease is added by 0.6 to 48AU/Kg to the weight of the liquid, and the liquid is controlled to pH4.0 to 9.0 and hydrolyzed at 52.5 to 57.5°C. The hydrolyzed concentrated beef gravy is incubated with cultured food-grade microorganisms (preferably Lactobacillus- helveticus) which produce aminopeptidase (which is heat treated to have 104 to 108 cells/g cell density) at 50 to 57.5°C for 2 to 30 hours at pH4 to 7.5 to enhance the flavor of the liquid. COPYRIGHT: (C)1993,JPO ...

OIL COMPOSITION FOR THE PREPARATION OF OIL CONTAINING FOOD PRODUCTS

Method of preparing a fortifying nutritional jelly and jelly obtained using the said method

Le procédé de préparation d'une gelée fortifiante selon l'invention comprend la réalisation d'un bouillon de pieds de boeuf, la cuisson de graines de quinoa dans ce bouillon, le broyage des matières solides et la réduction du liquide obtenu jusqu'à obtenir la consistance d'une gelée. La gelée fortifiante ainsi obtenue est utilisable, en plus de son indication générale, comme fortifiant au traitement de certaines affections telles que des subcarences alimentaires.

PROCESS FOR PRODUCING A LOW FAT, CONCENTRATED MEAT BROTH FROM MEAT BY-PRODUCTS

A process for developing a low fat, concentrated meat broth from animal products and by-products. A commercial broth product is the result of the fat and water removal process. The broth is used as a key base ingredient for development of a variety of flavorings.

PROTEIN HYDROLYSATES PRODUCED WITH THE USE OF MARINE PROTEASES

The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism. Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.

Clarified extracts of beef, poultry, fish and seafood for culinary use

L'invention a pour objet un procédé pour produite les extraits clairs pour l'usage alimentaire qui n'exige pas des manipulations compliquées. Selon l'invention, le procédé comprend le chauffage d'un extrait brut à une température élevée pendant une longue durée, de manière telle que l'agglomération des protéines, des huiles, des graisses ou similaires puisse être effectuée, et ensuite la séparation des matières agglomérées.

Dried powder of beef and vegetables that be mixed and extracted together, method thereof, and beef seasoning containing the powder

PURPOSE: Mixed beef and vegetable mixed-dried powder, a producing method thereof, and a beef flavored seasoning including the same are provided to extract and pulverize beef and vegetables together. CONSTITUTION: A producing method of a mixed beef and vegetable dried powder comprises the following steps: inserting a raw beef meat material, vegetable materials, and water into one facility for heating; extracting the heated ingredients; separating the obtained extract into a liquid extract and solid parts; separately drying and pulverizing the extract and the solid parts; and mixing the pulverized extract powder and the solid powder. The vegetable materials include radish, onion, and lentinus edodes. The degree of proteolysis of the raw beef meat material is less than 10%. The mixed beef and vegetable dried powder additionally contains bay salt and a beef bone extract. COPYRIGHT KIPO 2012 ...

MEAT BROTH FOR COLD NOODLES AND METHOD FOR MAKING SAME

A meat broth for cold noodles according to the present invention has rich taste and nutrients and trickles the palate by using, as a raw material, wild goose having health-beneficial functions, such as promoting blood circulation, removing stroke symptoms, and exhibiting a robustness effect, and further comprising fruits of Atractylodes ovata and Terminalia chebula, which can supplement the nature of the wild goose. In addition, the meat broth for cold noodles according to the present invention may contain chitosan, which is a main ingredient of the crab shell by further adding crab shell when the meat broth for cold noodles is made. The chitosan can adsorb alcoholic components, thereby exhibiting stomach or liver protection effects, reducing cytotoxicity due to drinking, and suppressing hangover. COPYRIGHT KIPO 2016 ...

APPARATUS FOR EXTRACTING AND COOLING BROTH

The present invention provides an apparatus for extracting and cooling broth, to cool extracted broth inside a cooling container such that the broth is cooled in a short time. According to the present invention, the apparatus comprises: an extraction container unit storing water and broth materials, such as foodstuffs, for making broth therein, and heating the stored broth material to extract broth; a cooling container unit storing the extracted broth therein; a broth transfer unit connecting the extraction container unit to the cooling container unit, and transferring the broth extracted from the extraction container unit to the cooling container unit; and a cooling unit directly touching a cooling tank installed inside the cooling container unit and storing cooling water, such that the extracted broth transferred to the cooling container unit is cooled. COPYRIGHT KIPO 2016 ...

METHOD FOR PRODUCING MEAT EXTRACT

A method of improving the storage properties of a meat extract characterized by comprising the step of adding an emulsifier and the step of performing UHT sterilization; a method of producing a meat extract characterized by comprising the step of adding an emulsifier and the step of performing UHT sterilization; and the meat extract obtained by the production method. © KIPO & WIPO 2007 ...

PROCESS FOR PRODUCING A LOW FAT, CONCENTRATED MEAT BROTH FROM MEAT BY-PRODUCTS

A process for developing a low fat, concentrated meat broth from animal products and by-products. A commercial broth product is the result of the fat and water removal process. The broth is used as a key base ingredient for development of a variety of flavorings.

High quality dried bouillon and methods for preparation thereof

An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.

A MEAT AND STOCK RECOVERY PROCESS AND PRODUCTS THEREOF

Acidic extracts and beverages containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3s,6s)-

The present invention aims to provide extracts available for use in acidic beverage production and containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, which is a useful substance with an improving effect on learning motivation. When an acid treatment step is included in the production of extracts containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, it is possible to obtain acidic extracts which cause no sedimentation even when added to beverages. The extracts of the present invention can be added to beverages and so on without impairing the taste inherent to foods and beverages, and can be used for production of acidic beverages preferred by most consumers.

PROCESS OF PRODUCTION Of CLEAR EXTRACTS FOR the FOOD USE

SAUCE A BASE DE VIANDE MI-PREPAREE

PROCEDE DE FABRICATION D'UNE SAUCE DE VIANDE SE CARACTERISANT PAR LE FAIT D'ETRE MISE SUR LE MARCHE NON TERMINEE, LAISSANT AU CONSOMMATEUR LE SOIN DE CONCLURE SA PREPARATION SUIVANT SES GOUTS CARACTERISE PAR LE FAIT DE PARTIR D'UNE GLACE DE VIANDE SERVANT A LA PREPARATION D'UNE SAUCE DE BASE, A LAQUELLE ON AJOUTE UNE ESSENCE DE FINITION; IL RESTE ALORS AU CONSOMMATEUR A AJOUTER UNE CERTAINE QUANTITE DE CREME ET A LIER SA SAUCE EN LA FAISANT REDUIRE (PAR EVAPORATION D'EAU).

A MEAT AND STOCK RECOVERY PROCESS AND PRODUCTS THEREOF

The present invention is directed to the recovery of meat and stock from offal and the generation of enriched slock products derived from selected fractions arid products of this meat recovery process. Specifically the present invention relates to a meat recovery process comprising the general steps of collecting offal material, cooking the offal material in water, decanting the cooked material into a solids fraction and a liquor fraction, separating the solids fraction into meat material and bone material using a non-destructive gravity separation method and delivering said meat material and said bone material for further processing and reducing the water content of the liquor fraction to produce a concentrated stock product, Additionally, according to another aspect the present invention also discloses a process for making an enriched stock product comprising a collagen rich fraction.

FOOD FOR IMPROVING MOTOR FUNCTION

A food for improving motor function comprising as effective components carnosine and/or anserine and a material for improving motor performance (a material for motor energy source, a material for promoting conversion into energy and/or an antioxidant) is provided. In the present invention, by synergistic effect of these components, the motor function or staying power can be improved and recovery from fatigue can be promoted in humans or mammals. Further, any of the effective components of the food for improving motor function of the present invention is a naturally occurring component, therefore, the food has a characteristic of high safety.

Process for producing a low fat, concentrated meat broth from meat by-products

A process for developing a low fat, concentrated meat broth from animal products and by-products. A commercial broth product is the result of the fat and water removal process. The broth is used as a key base ingredient for development of a variety of flavorings.

HIGH QUALITY DRIED BOUILLON AND METHODS FOR PREPARATION THEREOF

An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.

Meat extract and process for producing the same

The present invention provides a meat extract and a production method thereof. The meat extract contains no detectable microorganisms other than spore-forming bacteria and includes 60 mmol/l or more of phosphate ion, wherein the spore-forming bacteria are microorganisms selected from bacillus, sporolactobacillus, clostridium, and sporosarcina. The meat extract is obtained from a material containing muscle tissues or bone tissues of livestock. The production method includes: obtaining the liquid extract from a material containing muscle tissues or bone tissues of livestock; and adjusting the phosphate ion concentration of the liquid extract to 60 mmol/I or more to inhibiting proliferation of the spore-forming bacterium in the meat extract.

Method for preparing seasoner semifinished product and reactor device for implementing same

The invention relates to a method for preparing a seasoner semifinished product and a reactor device for implementing the same. In the method, the steps of fermentation, hydrolysis and thermal reaction are performed continuously in the same reaction vessel in the reactor device. By the method, the seasoner semifinished product with volatile flavor ingredients and raw materials which are not lost nearly can be obtained with high efficiency and low cost. In addition, different fermenting modes can be adopted in the method, so that bacterial strains and culture mediums which can be applied to the method are abundant.

COMPOSITION, FUNCTIONAL FOOD AND PHARMACEUTICAL COMPOSITION FOR IMPROVEMENT IN OBESITY

Provided is a composition for improving obesity which comprises a natural ingredient as an active ingredient and which exerts no adverse side effect even when it is ingested on a daily basis. The composition is intended to have an ability to reduce body fat in a larger extent than a conventional fat accumulation suppressive material comprising a natural ingredient as the active ingredient. The composition is characterized in that it comprises an extract from an animal or fish meat and a substance capable of suppressing fat accumulation.

Process for the manufacture of flavour concentrates from vegetable and/or animal substances

The material for extraction is extracted with physiologically acceptable fat or fat-like solvents in the presence of water. This is carried out in a closed pressure vessel at elevated temperature. The amount of water must be such that the water activity corresponds to a aw value of not less than 0.5. By suitable choice of the aw value it is possible to control the process in such a way that the flavour develops in the direction of a boiled flavour or in the direction of a roast flavour. The resulting flavour concentrate can be used as a semi-finished product in the manufacture of sauces, soups, seasoning mixes and the like or can be sold as a finished product. The material which has been subjected to the extraction process is in general completely tasteless.

Process for producing a condiment

A condiment which has a reduced animal smell and which has an increased beef-like taste and which has a strengthened body flavour and complex flavour, can be produced by blending, with a conventional base condiment, denatured meat obtained by salting livestock meat, washing the meat and then causing a microorganism to act on the meat to ferment and ripen it, and/or an extract thereof.

ACIDIC EXTRACTS AND BEVERAGES CONTAINING 2,5-PIPERAZINEDIONE,3,6-BIS(PHENYLMETHYL)-,(3S,6S)-

DRIED POWDERED EXTRACT OF MIXED BEEF AND VEGETABLES, METHOD FOR MANUFACTURING SAME, AND BEEF SEASONING CONTAINING SAME

The present invention relates to a dried powdered extract of mixed beef and vegetables, to a method for manufacturing same, and to a beef seasoning composition containing same. More particularly, the present invention relates to a method for manufacturing a dried powdered extract of mixed beef and vegetables, in which raw beef and raw vegetables are mixed at the start of a powder manufacturing process and then extracted together and powdered, to a powder manufactured thereby, and to a seasoning composition containing the powder.

Process For Preparing A Pumpable Broth Composition

Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also disclosed are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also disclosed. 1. A process for preparing an extract from poultry or animal parts , comprising:(a) mixing one or more poultry or animal parts with water,(b) incubating the mixture of (a) at a temperature between −20° C. and 70° C. for at least 10 minutes to generate a suspension,(c) separating said suspension into a liquid fraction and a solid fraction,and(d) collecting said liquid fraction from step (c) to obtain said extract.2. The process of claim 1 , wherein said temperature in step (b) is between 0° C. and 25° C.3. The process of claim 1 , wherein said poultry or animal part is selected from the group consisting of mechanically separated poultry (MSP) claim 1 , poultry trims claim 1 , animal meat trims claim 1 , ground poultry parts claim 1 , ground animal parts and combination thereof.4. The process of claim 3 , wherein the ratio between said poultry or animal part and water in said extraction is between about 1:1 to 1:4 by weight.5. The process of claim 3 , wherein said separation of step (c) is by centrifugation of said suspension.6. The process of claim 1 , further comprising a step (e) of adding an acidic agent to said liquid fraction obtained from step (d) claim 1 , wherein said acidic agent is selected from the group consisting of carbonated water claim 1 , carbon dioxide gas claim 1 , and combination thereof.7. The process of claim 1 , further comprising a step (f) of passing said extract from step (d) through a membrane to enrich one or more peptides or proteins in said extract.8. A process ...

Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum

Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent comprising gelatin and starch.

METHOD AND APPARATUS FOR MAKING BEEF LEG BONE BROTH

The present invention relates to a method and an apparatus for making beef leg bone broth. The method for making beef leg bone broth comprises: a storing step of storing raw materials (beef leg bones) and water in a pressure tank; a preheating step; a washing step of performing a washing process by injecting the high-pressure air; a smell removal process for removing the smell by discharging the air; a discharging step for discharging the washing water; an injecting step of injecting the drinking water; a heating step; a density increasing step of maintaining the temperature and increasing the density of an extracted crude liquid; an inspecting step of inspecting the density of the crude liquid; a cooling step of cooling the crude liquid; and a storing step of storing the cooled crude liquid. The apparatus for manufacturing the beef leg bone broth comprises: a tank for storing beef leg bones and water; a burner for heating the tank; a punched net barrel which has a punched net for receiving ...

METHOD OF MAKING MEAT PRODUCTS AND PRODUCTS THEREBY

In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming properties; high quality animal fat; and bone meal with consistent calcium and phosphate content.

A MEAT AND STOCK RECOVERY PROCESS AND PRODUCTS THEREOF

The present invention is directed to the recovery of meat and stock from offal and the generation of enriched slock products derived from selected fractions and products of this meat recovery process. Specifically the present invention relates to a meat recovery process comprising the general steps of collecting offal material, cooking the offal material in water, decanting the cooked material into a solids fraction and a liquor fraction, separating the solids fraction into meat material and bone material using a non-destructive gravity separation method and delivering said meat material and said bone material for further processing and reducing the water content of the liquor fraction to produce a concentrated stock product, Additionally, according to another aspect the present invention also discloses a process for making an enriched stock product comprising a collagen rich fraction.

NOVEL SEASONING MATERIAL

A novel seasoning material containing as the main ingredient a cloudy substance prepared by lowering the ionic strength or electric conductivity of an extract or juice of livestock meat, fish, shellfish, vegetable, fungus, etc. When added to the existing processed natural extract, natural extract substitute, seasoning or food and drink, it can impart thereto "shimari" (a tightness) in the taste comparable to that of high-quality natural extract or fundamental soup stock.

Method of producing meat-like protein foods

A material consisting mainly of protein and water is supplied into an extruder through a supply port, mixed by screws and extruded from an extrusion port. The extrusion port is provided with a die including a plate having a plurality of holes. A mixture extruded from the extrusion port is provided with a fibrous orientation. The die has a cooling mechanism for cooling the mixture extruded from the extruder. The obtained protein material is heated and compression-molded by a pressing machine, and a protein food having a meat-like texture and mouth feeling is produced. Thus, a high-protein, low-calorie protein food having a meat-like complex texture and mouth feeling can be produced by a simple process.

PROTEIN MIXTURE OF MEAT EXTRACT AND COLLAGEN

A protein mixture of meat extract and collagen from bovine muscle takes the form of a soluble powder composed of macronutrients such as carbohydrates, lipids and proteins, of micronutrients such as calcium, iron and sodium, and of saturated fat. It is therefore a balanced formulation that preserves all essential amino acids, represents a source of iron and calcium and exhibits a low sodium and saturated fat content. The protein mixture can be used with any type of edible liquid or paste, in the form of food supplements, enteral or parenteral fortifying diets, and is particularly recommended for patients or persons suffering from some form of deglutition disorder.

METHOD FOR MANUFACTURING PIGSKIN HYDROLYSATE BY USING SUBCRITICAL WATER AND PIGSKIN HYDROLYSATE MANUFACTURED THEREBY

The present invention relates to a method for manufacturing pigskin hydrolysate by using subcritical water and pigskin hydrolysate manufactured thereby, to pre-process pigskin and hydrolyze the pigskin at 290 to 310°C by using subcritical water of 75 to 85 bar, so the acquired pigskin hydrolysate does not have unique smell of pigskin and exhibits a mild color even in terms of color while having a high nutritional value by containing a lot of useful amino acid contained in pigskin. Thus, preference of pigskin is increased, so the pigskin is expected to be usefully used as a main or sub material for diverse food. Moreover, pigskin, which is not a main meat material but subsidiary side products of a pig, is used, it is expected that national health and customer′s desire preferring high value-added functional food as well as income increase of a pig farmer can be satisfied. COPYRIGHT KIPO 2016 ...

HANGOVER SOUP AND MANUFACTURING METHOD THEREOF

The present invention relates to a method for producing soy sauce, which comprises boiling soybeans, boiled beef, cabbage, and bean sprouts in boiled seaweed, boiling the soy sauce, preparing a soy sauce soup, and removing or removing the odor It is about high-grade soybean soup which is made by adding a small amount of soy sauce, (S1) a step of extracting an animal juice by boiling the bones of a meat animal; Adding the herbal medicine to the extracted lemon juice and boiling to produce broth (S2); (S3) of preparing the ingredients by boiling the pre-cooked, pre-cooked, pre-cooked and juvenile cooked to a size suitable for eating; (S4) adding one or more of the above-mentioned pre-pellets, small-pelleted pellets, and two-pelleted pellets into the broth together with the soybean sprouts and boiling for 2 to 5 minutes or more; (S5) adding seasoning to the soybean soup prepared in step S4 or immediately after step S4; And (S6) adding 0.3 to 2 parts by weight, based on 100 parts by weight of the liquor extracted in the step S1, to the pine mushroom so as to reduce the intestine odor generated in the above- Extracts are prepared by placing the finely ground mushroom in a flask with ultrapure water and using a steam distillation apparatus.

PROCESS FOR PRODUCING PROTEIN HYDROLYSATE AND PROTEIN HYDROLYSATE

It is intended to provide a process for producing a highly safe seasoning by highly decomposing meat or bone remaining after taking meat (in particular, chicken meat, chicken bone or culled chicken) with enzymes. It is also intended to utilize nitrogen at an elevated ratio compared with the existing low nitrogen utilization level. In decomposing protein in chicken meat, culled chicken or chicken bone, meat protein alone is decomposed by using an autolytic enzyme or an enzyme preparation containing an autolytic enzyme with a peptidase. In the case of using chicken meat as the starting material, it contains trace meat components (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 0.5% by mass or less based on the protein. In the case of using culled chicken or chicken bone as the starting material, it contains trace meat components (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 1.0% by mass ...

METHOD FOR PRODUCING MEAT EXTRACT

A method of improving the storage properties of a meat extract characterized by comprising the step of adding an emulsifier and the step of performing UHT sterilization; a method of producing a meat extract characterized by comprising the step of adding an emulsifier and the step of performing UHT sterilization; and the meat extract obtained by the production method.

Process for the production of low fat meats

Raw meat is heated to form a meat juice containing fat and nutrients, the heated meat is separated from the meat juice, the meat juice is separated into a fat layer and an aqueous layer containing nutrients, the aqueous layer is added to the previously heated meat to form a mixture and the mixture is heated so that the meat absorbs the aqueous layer to produce a low fat meat product.

Process for producing a condiment

The present invention provides a method for producing a condiment with decreased animal smell and which has increased beefwise taste and greater body flavor and complex flavor. The condiment is produced by blending therein denatured meat and/or the extract thereof, wherein the denatured meat is obtained by salting livestock meat, washing and then allowing microorganisms to ferment and ripen the meat.

MEAT EXTRACT AND PROCESS FOR PRODUCING THE SAME

Beef flavor

A culture of lactobacilli is added to and heated with a protease hydrolyzed beef juice concentrate at a temperature of from 50° C. to 60° C. to hydrolyse polypeptides contained in the protease hydrolyzed concentrate to enhance the flavor of the concentrate.

PROCESS FOR PRODUCING PROTEIN HYDROLYSATE AND PROTEIN HYDROLYSATE

It is intended to provide a process for producing a highly safe seasoning by highly decomposing meat or a bone residue remaining after taking meat (in particular, chicken meat, chicken bone or culled chicken) with enzymes. It is also intended to utilize nitrogen at an elevated ratio compared with the existing low nitrogen utilization level. In decomposing protein in chicken meat, culled chicken or chicken bone, muscular protein alone is decomposed by using an autolyzing enzyme or an autolyzing enzyme with an enzymatic agent containing peptidase. In the case of using chicken meat as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 0.5% by mass or less to the protein. In the case of using culled chicken or chicken bone as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 1.0% by ...

HIGH QUALITY FERMENTED BOUILLON, AND METHOD FOR PRODUCTION THEREOF

A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation products; and dehydrating the mixture of meat and meat extract and/or bone extract. Vegetables and/or spices may also be added. The bouillon is readily extractable in hot water within a short period. A preferred product achieves a target flavor profile of beef consomme.

Process for preparing a meat emulsion containing meat broth and product thereof

A method for preparing a product containing a continuous phase of heat set lean meat emulsion having dispersed therein a water-in-oil emulsion of a water-in-oil emulsion. The discontinuous phase has a continuous phase of fat and a discontinuous aqueous phase containing a gellable meat broth. A product prepared by the method is also disclosed.

PRODUCTION OF MEAT EXTRACT HAVING GOOD FLAVOR

PURPOSE: To obtain a meat extract strong in a good flavor without using a perfume, etc., and useful for processed foods, etc., by heating and holding a water-soluble fraction in the coexistence of an oil and fat, separating the oil and fat, and subsequently concentrating the remained solution. CONSTITUTION: The method for producing a meat extract for foods comprises heating and holding a water-soluble fraction in the coexistence of an oil and fat such as a meat fat preferably in an amount of ≥1wt.% (based on the water- soluble fraction) at 60-120°C for 3-72hrs, separating the oil and fat, and subsequently concentrating the remained solution. The coexisting oil and fat is preferably and simultaneously extracted off. COPYRIGHT: (C)1996,JPO ...

Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch

Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 3-30% salt and a gelling agent comprising gelatin and starch.

Method for preparation of seasoning

EXTRACTS AND BEVERAGES CONTAINING 2, 5-PIPERAZINEDIONE, 3, 6-BIS (PHENYLMETHYL) -, (3S, 6S) -

PRODUCING METHOD AND APPARATUS OF THICK BEEF BONE SOUP

PURPOSE: Producing method and apparatus of thick beef bone soup are provided to limit the evaporation amount of steam from the soup for cooking the soup without pouring additional water. CONSTITUTION: A producing method of thick beef bone soup comprises the following steps; inserting thick beef bones and water in a ratio of 1:2 in a body(12); heating the body at 70-90 deg C using a burner(16) for increasing the temperature of the water; injecting high pressure air into the body using an air injection pipe(18) for washing the beef bones; discharging the water washed the bones from the body; pouring edible water into the washed bones; heating the mixture at 110-130 deg C in the internal pressure of 1.5-2.5kg/square centimeter; increasing the concentrating the bone extract by maintaining the temperature at 70-90 deg C; exhausting air from the body for removing the unique smell of the beef bones; and cooling the obtained soup. COPYRIGHT KIPO 2012 ...

METHOD FOR MANUFACTURING REFINED LEG BONE STOCK FOR RICE SOUP WITH PORK

The present invention relates to a method for manufacturing refined leg bone stock for rice soup with pork, and more particularly, to a method including the following steps: mixing and heating water, a pork leg, an oriental medicine material, and salt (step of heating first ingredients); adding pork meat to a mixture prepared by the step of heating the first ingredients, and heating (step of adding pork meat); removing the pork meat from the mixture heated by the step of adding the pork meat, and secondly heating (step of heating second ingredients); and filtering a solid content in the mixture heated by the step of heating the second ingredients (step of filtering). In the leg bone stock manufactured by the method according to the present invention, an odor is removed by containing the oriental medicine material, and various nutrition components are sufficiently contained. COPYRIGHT KIPO 2016 (AA) Start (BB) End (S101) Step of first heating raw material (S103) Step of adding pork meat ...

Process for producing a condiment mixture

Cultivating method for bean sprouts and mung bean sprouts

A manufacturing method of Sagol gomtang and the device

DRESSING SAUCE WITH ENHANCED PALATABILITY AND FUNCTIONALITY AND METHOD FOR MANUFACTURING SAME

본 발명에서는 육수농축액, 야채농축액 및 토마토허브 혼합액을 포함하는 소스베이스 농축액, 생복분자와 생오미자의 착즙혼합액 및 당류를 일정비율로 혼합함에 의해 새콤한 맛과 달콤한 맛이 잘 조화되어 기호성이 증진되고 생복분자 및 생오미자의 함유성분에 의한 영양 및 약리효능에 의해 기능성이 증진된 드레싱 소스 및 그 제조방법이 제공된다.

PROTEIN HYDROLYSATES PRODUCED WITH THE USE OF MARINE PROTEASES

Cette invention concerne un procédé permettant d'obtenir par voie enzymatique des hydrolisats protéiques destinés à la consommation humaine, é l'alimentation des animaux et à l'industrie cosmétique. Ce procédé repose sur l'utilisation d'une composition protéolytique tiré de poissons tels que la morue (Gadus morhua), qui permet d'obtenir des hydrolisats. Ces hydrolisats ont un goût sans amertume et conservent le parfum et d'arôme de la matière protéique et qui est hydrolysé. Lors de l'hydrolise de la matière à contenu protéique tirée d'organismes marins en totalité ou en partie tels que poissons, crevettes, homards ou autres fruits de mer selon l'invention, un hydrolisat est produit qui présente une saveur naturelle caractéristique de l'organisme dont il est tiré. L'invention concerne également des denrées alimentaires renfermant lesdits hydrolisats, telles que potages, sauces, fromages, PHV, extrait de viande et agent aromatisant, bouillon, pâté, mousse, pâte à frire et autre, et ...

METHOD FOR TREATING AN AQUEOUS PROTEIN SOLUTION TO KILL MICROORGANISMS THEREIN WITHOUT CAUSING COAGULATION

A method for treating an aqueous protein solution so as to kill microorganisms which may be present therein, but without causing coagulation, comprises either: mixing the solution with sufficient enzymatically produced protein hydrolysate (H1) to prevent coagulation of the mixture when the mixture is subsequently subjected heat-treated to kill microorganisms, and then subjecting the mixture to such a heat treatment; or using one ore more enzymes to hydrolyze protein in the aqueous protein solution to an extent sufficient to prevent coagulation of the resulting liquid hydrolysate (H2) when it is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the liquid hydrolysate H2 to such a heat treatment. The use of aqueous protein solutions treated in this manner in the production of a foodstuff, such as a meat-based foodstuff, contributes very significantly to reducing any risk of contamination of the foodstuff by harmful microorganisms.

METHOD OF PRODUCING PIG BONE EXTRACT

A method of producing a pig bone extract and a method of sterilizing a pig bone extract. More specifically speaking, a method of producing a pig bone extract characterized by comprising a UHT sterilization step at 130°C or lower; and a method of sterilizing a pig bone extract which comprises UHT-sterilizing the pig bone extract at 130°C or lower. Thus, it is possible to provide a pig bone extract which has little burnt odor and can be stored over a long time. © KIPO & WIPO 2007 ...

METHOD OF MAKING MEAT PRODUCTS AND PRODUCTS THEREBY

In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming properties; high quality animal fat; and bone meal with consistent calcium and phosphate content.

Oil composition for the preparation of oil containing food products

The present invention relates to an oil composition, comprising oil and broth, a method for its preparation, and its use for the preparation of oil containing meat-based products as well as oil containing emulsion-type foodstuff products. Moreover, the present invention relates to a method for the production of oil containing meat-based products using said oil composition and to the oil containing meat-based products resulting therefrom.

GRANULATED FOOD PRODUCT

A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic plants together with a meaty base,mixing the milled material with an osmotic agent to form a viscous mixture,granulating the viscous mixture,and drying the granules.

Method of preparing a glutamate-free, spreadable meat-containing condiment

A method is disclosed wherein amounts of fresh minced meat, high protein concentration meat juice, and vegetable oils are processed by mixing and cooking. The end product is a spreadable, meat-containing condiment having a high protein concentration and being glutamate-free.

Integrated process for producing meat protein, broth, myoglobin pigment, fat and bone meal

In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming properties; high quality animal fat; and bone meal with consistent calcium and phosphate content. The above products are produced from comminuted animal carcass by-products which are divided into a solid-phase fraction and a solution-phase fraction. The broth, fat and bone meal products are prepared from the solid-phase fraction, and the protein and pigment products are prepared from the solution-phase fraction.

METHOD OF EXTRACTING AND CONCENTRATING FLAVOR PRECURSORS OF MEATS

Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum

MEAT EXTRACT IN WHICH PROLIFERATION OF PORE-FORMING BACTERIUM IS NOT RECOGNIZED WHILE HAVING GOOD FLAVOR AND KEEPING QUALITY, AND MANUFACTURING METHOD THEREOF

PURPOSE: A method for producing a meat extract in which proliferation of a spore-forming bacterium is not recognized and a method for suppressing the proliferation of the spore-forming bacterium in the meat extract are provided. The meat extract has a good flavor and keeping quality. CONSTITUTION: The meat extract is characterized in that microorganism other than the spore-forming bacterium is not detected and is obtained by the steps of: extracting 100 parts by weight of the muscle tissue or less than 100 parts by weight of bone tissue of livestock; adjusting the phosphate ion concentration of the liquid extract to more than 60 to 70mmol/L, preferably 70 to 500 mmol/L; and sterilizing the extract with an ultra high temperature(UHT) sterilization method at 120 to 130deg.C for 5 to 15sec. The spore-forming bacterium is a microorganism selected from Bacillus such as Bacillus stearothermophilus, Sporolactobacillus, Clostridium and Sporosarcina. © KIPO 2006 ...

PRODUCTION OF EXTRACT

PURPOSE: To obtain an extract excellent in transparency and useful for processed foods, etc., without performing complicated operations and without using an auxiliary raw material such as albumen by heating a meat extract, etc., at a high temperature for a long time to agglutinate proteins, oils, etc., and subsequently separating off the agglutination products. CONSTITUTION: The method for producing an extract of livestock such as cattle or pig or that of a fish or shellfish such as bonito or scallop comprises heating the extract e.g. at 60-120°C for 3-72hrs to agglutinate proteins, oils, etc., and subsequently separating off the agglutination products. COPYRIGHT: (C)1996,JPO ...

Process for the manufacture of flavour concentrates from vegetable and/or animal substances

BLACK GOAT SOUP PREPARATION METHOD AND BLACK GOAT SOUP PREPARED BY SAME

The present invention relates to a black goat soup preparation method and black goat soup prepared by the same. The black goat soup preparation method according to the present invention includes: a base broth production step (S100) in which base broth is prepared by mixing of meat broth and bone broth; a first minor ingredient production step (S200) in which a first minor ingredient formed of taro stem, bracken, sweet potato stem, glutinous rice powder, and mung bean powder is prepared to be mixed with the base broth; a base broth and first minor ingredient mixing and heating step (S300) in which the base broth and the first minor ingredient are mixed and heated with each other; a second minor ingredient mixing and heating step (S400) in which the heated base broth and first minor ingredient is heated after a second minor ingredient is put into the heated base broth and first minor ingredient, the second minor ingredient being formed of red pepper powder, soybean paste, and garlic used for seasoning; a black goat meat input and heating step (S500) in which a mixture is heated after black goat meat is put into the heated mixture of the base broth, the first minor ingredient, and the second minor ingredient; and a third minor ingredient mixing step (S600) in which perilla powder and ground pepper used as third minor ingredients are put for mixing into the heated mixture of the base broth, the first minor ingredient, the second minor ingredient, and the black goat meat. Black goat soup prepared in accordance with the present invention based on the configuration described above is free from smell of fat and black goat tastes and nutrients can be easily taken in by consumers. Therefore, the soup is beneficial to their health and satisfies their health and consumption needs.

PREPARATION OF SEASONING

PURPOSE: To obtain a seasoning useful for processed food products by salting meat of birds and/or animals, combining the meat with modified meat produced by fermentation and aging with microorganism so that animal smell is reduced to enhance the marrow flavor and taste of beef. CONSTITUTION: Bird or animal meat such as beef is salted, fermented and aged with the action of a microorganism, for example, Penicillium roquefortii, to give modified meat and/or essence thereof. Preferably, the modified product is used in an amount of 5-60wt.% (calculated as a solid basis in the essence) to give this seasoning. COPYRIGHT: (C)1996,JPO ...

METHOD OF PREPARING LIQUEFACTION AND HYDROLYZATE OF MEAT

Meat 1kg was heated with 300g water for 60 min. After removing fats, meat was ground and hydrolyzed with protease 13 g from Aspergillus melleus for 4 hrs at 50≨C under stirring. The mixture was heated for 10 min at 100≨C in order to inactivate the enzyme and meat hydrolyzate (yield: soluble protein 81%) was obtained by separating fats and unhydrolyzed protein with centrifugal method. The hydrolyzate was freeze dried. Copyright 1997 KIPO ...

ACIDIC EXTRACTS AND BEVERAGES CONTAINING 2,5-PIPERAZINEDIONE,3,6-BIS(PHENYLMETHYL)-,(3S,6S)-

The present invention aims to provide extracts available for use in acidic beverage production and containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, which is a useful substance with an improving effect on learning motivation. When an acid treatment step is included in the production of extracts containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, it is possible to obtain acidic extracts which cause no sedimentation even when added to beverages. The extracts of the present invention can be added to beverages and so on without impairing the taste inherent to foods and beverages, and can be used for production of acidic beverages preferred by most consumers.

CHICKEN EXTRACT AND METHOD FOR PRODUCTION OF CHICKEN EXTRACT

Disclosed is a method for producing a chicken extract, which comprises the step of treating a chicken meat, a treatment product produced by adding an aqueous medium to a chicken meat and subjecting the mixture to a heat treatment, or a residue produced by the solid/liquid separation of the treatment product, with a proteolytic enzyme having an endoprotease activity and an exoprotease activity at a ratio of 1:1 to 1:3. Also disclosed is a chicken extract comprising a polypeptide having an isoelectric point of 4 or less, wherein the amount of amino acid resides constituting the polypeptide comprises 10% or more of the total amount of amino acid residues contained in the chicken extract.

Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum

Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

METHOD FOR MANUFACTURING SALTY BROTH

The present invention relates to a method for manufacturing salty broth. According to the present invention, oil released during a heating process can be reduced to a half by adding shellfish such as short-necked clams when bones for the broth such as beef leg bones are boiled; the broth with rich taste can be obtained; the flavor of traditional Korean broth is enhanced without loss of useful nutrients while artificial seasoning is not used at all; the salty broth enjoyed by people regardless of age can be manufactured. The salty broth according to the present invention is mixed with extract liquid of seasoned red-pepper sauce, can be stably aged, and makes mass production of the seasoned red-pepper sauce for Korean cold noodles possible. COPYRIGHT KIPO 2016 ...

Ready to eat blood patties, blood balls, and blood burgers

A ready to eat blood patties, blood balls, and blood burgers comestible having ingredients combined in proportions substantially including: coagulated animal blood; and at least one seasoning. The animal blood is cooled in a refrigerator once the animal blood is drawn from the animal to coagulate the animal blood. The animal blood, once coagulated in the refrigerator is cut into desired different shapes and sizes of the blood patties, the blood balls, and the blood burgers comestible. The ready to eat blood patties, blood balls, and blood burgers comestible is prepared by intermixing the animal blood, and the seasonings, when prepared and are cooked, the blood patties, the blood balls, and the blood burgers comestible being high in nutrition, including iron, low in animal fats and suitable for readily consuming.

METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE PREPARED BY THE SAME

A method for manufacturing a high-flavor fish sauce within a short period of time and a fish sauce prepared by the method. The method for manufacturing a fish sauce includes fermenting a salted marine product for the first time and then performing fermentation/ripening under a constant-temperature condition after adding a crude fish sauce, and can considerably reduce the long fermentation and ripening period, which is 1-3 years or longer, of the traditional method. Also, since the fish sauce prepared by the method for manufacturing a fish sauce has improved nutrient content and taste, with reduced characteristic fishy odor and improved sensory flavor and quality, it is highly competitive and can be widely used in the fish sauce manufacturing industry. 1. A method for manufacturing a fish sauce , comprising:(a) adding salt to a ground marine product or a marine product, and mixing and homogenizing the mixture;(b) performing first fermentation of the mixed homogenate obtained in step (a);(c) adding a crude fish sauce to the first fermentation product obtained in step (b) and mixing the mixture; and(d) ripening the mixture obtained in step (c) by performing fermentation.2. The method for manufacturing a fish sauce according to claim 1 , wherein step (d) is performed at constant temperature.3. The method for manufacturing a fish sauce according to claim 1 , wherein step (d) is performed by fermenting the mixture obtained in step (c) claim 1 , in an airtight sealed container at constant temperature.4. The method for manufacturing a fish sauce according to claim 3 , wherein step (d) is performed at a constant temperature of 20-60° C. for from 15 days to 12 months.5. The method for manufacturing a fish sauce according to claim 3 , wherein step (d) is performed at a constant temperature of 5-30° C. for from 6 months or longer.6. The method for manufacturing a fish sauce according to claim 1 , wherein the method for manufacturing a fish sauce further comprises claim 1 , ...

Acidic extracts and beverages containing 2,5-piperazinedione, 3,6-Bis(phenylmethyl)-,(3s,6S)-

Producto alimenticio y procedimiento para la preparación de un producto alimenticio.

Caldo de carne, que comprende agua, huesos de ternera, tomate troceado, carcasas de pollo, zanahoria, puerro, glutamato, aceite de oliva, varios dientes de ajo fresco, sal, huesos de jamón, concentrado de carne, caldo de carne (calnort), apio, colorante alimentario, ñoras picadas, mezcla de tomillo y romero, pimienta negra, colorante, y laurel.Procedimiento para la preparación de un caldo de carne, que comprende las etapas:(a) lavar la verdura con agua y trocearla(b) tostar los huesos y las carcasas,(c) añadir en un recipiente las verduras y el aceite,(d) añadir el agua y dejar cocer a fuego lento(e) añadir los huesos, sal, caldos, hierbas y especias, y dejar cocer entre 3 y 3,5 horas(f) colar el producto y pasar a otro recipiente(g) calentar entre 40 y 100°C, preferentemente 90°, entre 3 y 4 horas con los colorantes añadidos(h) envasar en caliente en bolsas(i) enfriar, congelar y empaquetar.

Caldo de carne y procedimiento para su preparación

Caldo de carne, que comprende agua, huesos de ternera, tomate troceado, carcasas de pollo, zanahoria, puerro, glutamato, aceite de oliva, varios dientes de ajo fresco, sal, huesos de jamón, concentrado de carne, caldo de carne (calnort), apio, colorante alimentario, ñoras picadas, mezcla de tomillo y romero, pimienta negra, colorante, y laurel.#Procedimiento para la preparación de un caldo de carne, que comprende las etapas:#(a) lavar la verdura con agua y trocearla#(b) tostar los huesos y las carcasas,#(c) añadir en un recipiente las verduras y el aceite,#(d) añadir el agua y dejar cocer a fuego lento#(e) añadir los huesos, sal, caldos, hierbas y especias, y dejar cocer entre 3 y 3,5 horas#(f) colar el producto y pasar a otro recipiente#(g) calentar entre 40 y 100°C, preferentemente 90°, entre 3 y 4 horas con los colorantes añadidos#(h) envasar en caliente en bolsas#(i) enfriar, congelar y empaquetar.

Extracts and beverages containing 2, 5-piperazinedione, 3, 6-bis (phenylmethyl)-, (3S, 6S)-