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1. WO2017050928 - PROCESS FOR MANUFACTURING COOKED MEAT PRODUCTS

Publication Number WO/2017/050928
Publication Date 30.03.2017
International Application No. PCT/EP2016/072598
International Filing Date 22.09.2016
IPC
A23B 4/12 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4General methods for preserving meat, sausages, fish or fish products
12Preserving with acids; Acid fermentation
A23B 4/20 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4General methods for preserving meat, sausages, fish or fish products
14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12108
18in the form of liquids or solids
20Organic compounds; Microorganisms; Enzymes
CPC
A23B 4/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4General methods for preserving meat, sausages, fish or fish products
12Preserving with acids; Acid fermentation
A23B 4/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4General methods for preserving meat, sausages, fish or fish products
14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
18in the form of liquids or solids
20Organic compounds; Microorganisms; Enzymes
A23L 13/42
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
40containing additives
42Additives other than enzymes or microorganisms in meat products or meat meals
A23L 13/50
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
50Poultry products, e.g. poultry sausages
A23L 13/65
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
65Sausages
Applicants
  • PURAC BIOCHEM BV [NL]/[NL]
Inventors
  • ZUMBRINK, Petronella Engelina Maria
  • LOMMERSE, Gijsbertus Theodorus Cornelis Antonius
Agents
  • DE VRIES & METMAN
  • HAMPTON, Matthew
Priority Data
15186249.722.09.2015EP
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) PROCESS FOR MANUFACTURING COOKED MEAT PRODUCTS
(FR) PROCÉDÉ DE FABRICATION DE PRODUITS CARNÉS CUITS
Abstract
(EN) A process for manufacturing a cooked meat product comprising: a) providing an uncooked meat product to which is added lactide and at least one cinnamate selected from the group consisting of cinnamic acid, salts of cinnamic acid and esters of cinnamic acid; and, b) cooking said meat product under conditions wherein said lactide is at least partially converted to lactic acid or linear dimeric lactic acid polycondensate.
(FR) L'invention concerne un procédé de fabrication d'un produit carné cuit comprenant : a) la fourniture d'un produit carné non cuit auquel est ajouté un lactide et au moins un cinnamate choisi dans le groupe constitué de l'acide cinnamique, des sels d'acide cinnamique et des esters d'acide cinnamique ; et b) la cuisson dudit produit carné dans des conditions dans lesquelles ledit lactide est au moins partiellement converti en acide lactique ou en polycondensat d'acide lactique dimère linéaire.
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