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1. WO2019221981 - SEAWEED MEAL AND METHOD OF MAKING THE SAME

Publication Number WO/2019/221981
Publication Date 21.11.2019
International Application No. PCT/US2019/031218
International Filing Date 07.05.2019
IPC
A23L 1/337 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
1Foods or foodstuffs; Their preparation or treatment
325Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes
337Edible seaweed
A23L 3/48 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
40by drying or kilning; Subsequent reconstitution
48Thin layer-, drum- or roller-drying
CPC
A23L 13/52
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
52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
A23L 17/60
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
60Edible seaweed
A23L 29/256
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
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
256from seaweeds, e.g. alginates, agar or carrageenan
A23L 5/25
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
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
20Removal of unwanted matter, e.g. deodorisation or detoxification
25using enzymes
C12Y 302/01004
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
YENZYMES
302Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
01Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
01004Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
Applicants
  • NUTRIOMIX, INC. [US]/[US]
Inventors
  • SUN, Lijun
Agents
  • TANG, Yang
  • WISE, Michael
Priority Data
16/010,34315.06.2018US
62/671,30214.05.2018US
62/781,52918.12.2018US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) SEAWEED MEAL AND METHOD OF MAKING THE SAME
(FR) FARINE D'ALGUES ET PROCÉDÉ DE PRÉPARATION DE CELLE-CI
Abstract
(EN) Provided are methods of making high quality seaweed meal suitable for food applications. The method comprises the steps of cleaning the fresh, dried, or rehydrated red seaweed, pretreating the red seaweed with a salt under heat, and drying and grinding the treated red seaweed to obtain the seaweed meal. Optionally, the method comprises bleaching the red seaweed, and/or hydrolyzing the red seaweed with cellulase. The seaweed meal produced by the disclosed technology has a light color, good flavor and taste, good mouthfeel, high gelling capability, great stability, and ideal smoothness and slipperiness suitable for food applications.
(FR) L'invention concerne des procédés de préparation de farine d'algues de haute qualité convenant pour des applications alimentaires. Le procédé comprend les étapes consistant à nettoyer des algues rouges fraîches, séchées ou réhydratées, prétraiter les algues rouges avec un sel sous de la chaleur et sécher et broyer les algues rouges traitées pour obtenir la farine d'algues. Éventuellement, le procédé comprend le blanchiment des algues rouges et/ou l'hydrolyse des algues rouges avec de la cellulase. La farine d'algues produite par la technologie selon l'invention a une couleur claire, un bon arôme et un bon goût, une bonne sensation en bouche, un haut pouvoir gélifiant, une grande stabilité et un caractère lisse idéal et un caractère glissant convenant pour des applications alimentaires.
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