Some content of this application is unavailable at the moment.
If this situation persist, please contact us atFeedback&Contact
1. (WO2010119985) METHOD FOR PRODUCING MEAT-LIKE FOOD
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2010/119985 International Application No.: PCT/JP2010/056966
Publication Date: 21.10.2010 International Filing Date: 14.04.2010
IPC:
A23J 3/00 (2006.01) ,A23J 3/16 (2006.01) ,A23L 1/307 (2006.01) ,A23L 1/48 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
14
Vegetable proteins
16
from soybean
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
29
Modifying nutritive qualities of foods; Dietetic products
307
Reducing nutritive value; Dietetic products with reduced nutritive value
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
48
Food compositions or treatment thereof not covered by the preceding subgroups
Applicants:
太田 雅文 OTA, Masafumi [JP/JP]; JP (UsOnly)
味の素株式会社 AJINOMOTO CO., INC. [JP/JP]; 東京都中央区京橋一丁目15番1号 15-1, Kyobashi 1-chome, Chuo-ku, Tokyo 1048315, JP (AllExceptUS)
Inventors:
太田 雅文 OTA, Masafumi; JP
Agent:
高橋 文子 TAKAHASHI, Fumiko; 神奈川県川崎市川崎区鈴木町1-1味の素株式会社知的財産部内 c/o AJINOMOTO CO., INC. Intellectual Property Department, 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 2108681, JP
Priority Data:
2009-09892715.04.2009JP
Title (EN) METHOD FOR PRODUCING MEAT-LIKE FOOD
(FR) PROCÉDÉ POUR PRODUIRE UN ALIMENT DE TYPE VIANDE
(JA) 肉様食品の製造法
Abstract:
(EN) Provided is a minced meat-like food using soybean protein as the major starting material. A sample, which has been prepared by mixing granular soybean protein and separated soybean protein with a calcium salt, a magnesium salt, a potassium salt or a sodium salt, is molded and irradiated with microwave and thus the meat substitutes are bonded together. Next, the sample is reconstituted in hot water containing seasonings, and then roasted or fried to give a hamburger steak, jiao-zi, minced meat cutlet and so on. By mixing a yeast extract containing a large amount of sulfur-containing compounds, such as a glutathione-containing yeast extract, with the soybean protein and processing, a vegetable protein food having a meat-like flavor can be obtained.
(FR) L'invention porte sur un aliment de type viande hachée utilisant des protéines de soja comme matière première principale. Un échantillon, qui a été préparé par mélange de protéine de soja granuleuse et de protéine de soja séparée avec un sel de calcium, un sel de magnésium, un sel de potassium ou un sel de sodium, est moulé et irradié par des micro-ondes, et, par conséquent, les substituts de viande sont liés les uns aux autres. Ensuite, l'échantillon est reconstitué dans de l'eau chaude contenant des assaisonnements, puis est rôti ou frit de façon à donner un steack haché, un jiao-zi, une côtelette de viande hachée, etc. Grâce au mélange d'un extrait de levure contenant une grande quantité de composés contenant du soufre, tel qu'un extrait de levure contenant de la glutathione, aux protéines de soja, et à un traitement, un aliment aux protéines végétales ayant une saveur analogue à la viande peut être obtenu.
(JA) [課題] 大豆蛋白を主原料として用い、挽肉様食品を提供すること。 [解決手段] 粒状大豆蛋白と、分離大豆蛋白とカルシウム塩、またはマグネシウム塩、またはカリウム塩、またはナトリウム塩を混合した試料を成型し、マイクロ波を照射して肉代替物を結着する。その後、調味料を含む液で湯戻しし、更に焼成または油ちょうしてハンバーグ、餃子、メンチカツなどを得る。グルタチオン含有酵母エキスなど含硫化合物を多く含む酵母エキスを大豆蛋白と混合し加工することによって肉様風味を有する植物蛋白食品を得る。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (EPO) (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)