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Vegetable sausage analogues 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23J-001/14
  • A23J-003/14
  • A23J-003/16
  • A23J-003/22
출원번호 US-0820455 (2001-03-29)
발명자 / 주소
  • Gaebler, David M.
  • Simonson, Julie A.
출원인 / 주소
  • Kraft Foods Holdings, Inc.
대리인 / 주소
    Cook, Alex, McFarron, Manzo, Cummings & Mehler, Ltd.
인용정보 피인용 횟수 : 4  인용 특허 : 38

초록

Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included is a structured filamentous protein component which mimics connective tissue proteins of meat products.

대표청구항

Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included is a structured filamentous protein component which mimics connective tissue proteins of meat products.

이 특허에 인용된 특허 (38)

  1. Lenchin Julianne M. (Cranbury NJ) Trubiano Paolo C. (Somerville NJ) Hoffman Stella (Plainsboro NJ), Converted starches for use as a fat- or oil-replacement in foodstuffs.
  2. Jenkins Ronald K. (Washington PA) Wild James L. (Washington PA), Dietary fiber compositions for use in comminuted meats.
  3. Wesdorp Leendert H. (Ellicott City MD) Madsen Robert A. (Ellicott City MD) Kasica James (Whitehouse Station NJ) Kowblansky Marie (Springfield NJ), Edible plastic dispersion having a rapid gel-setting starch.
  4. Soucie William G. (Gurnee IL) Chen Wen-Sherng (Glenview IL), Edible xanthan gum-protein fibrous complexes.
  5. Nelson Alvin I. (Champaign IL) Leigh Johnnie S. (Urbana IL 4), Extrusion texturization of full-fat soybean and product thereof.
  6. Hartman Warren E. (Worthington OH) Leiss Richard S. (Worthington OH) Updegraff Robert S. (Powell OH), Fiber/tofu food product and method for making the same.
  7. Fabre Albert (Venissieux FRX), Fibrous edible proteins having fat particles homogeneously dispersed therethrough.
  8. Richardson ; Terence W., Fibrous simulated food product with gel structure.
  9. Yokoyama Hideaki (Takaishi JPX) Sugano Hideo (Sennan-gun JPX), Hamburger type food material and process of making it.
  10. Quarles James M. (Cedar Rapids IA) Alexander Richard J. (Cedar Rapids IA), Hydroxypropyl starch hydrolyzate product.
  11. Christensen Bent (Hjrring DKX) Mogensen Frits (Hjrring DKX), Low calorie meat products.
  12. Uemura Isao (Oizumimachi JPX) Ishihata Mitsuhiro (Oizumimachi JPX), Low fat foods.
  13. Lai Dar-Jen (Glen Ellen IL), Low-fat meat analogues and methods for making same.
  14. Lai Dar-Jen, Low-fat meat foods and methods for making same.
  15. Larsson Jan A. (Gtene SEX), Method for producing margarine having an extra low fat content.
  16. McCabe Edward M. (Marysville OH), Method of producing simulated meat product from whole soybeans.
  17. McCabe Edward M. (Marysville OH), Method of producing simulated meat product from whole soybeans.
  18. Share Richard A. (Long Grove IL) Broz Richard T. (Hawthorn Woods IL 4), Method of reducing the animal fat content of meat products.
  19. Huang Frank (Worthington OH), Method of treating liquid egg and egg white with microwave energy to increase refrigerated shelf life.
  20. Orthoefer ; Frank T., Pliable vegetable protein products.
  21. Payne Tony ; Egbert Russ, Process for making extenders for lower fat meat systems.
  22. Payne Tony (Decatur IL) Egbert Russ (Decatur IL), Process for making vegetable-based meat extenders.
  23. Mott Stephen D. (Market Harborough GB3) Johnson Richard F. (Kettering GB2), Process for producing a functional protein product from vegetable protein materials.
  24. Kumar Surinder (Buffalo Grove IL), Process for producing sausage analogs.
  25. Nguyen Thanh V. (St. Louis MO) Wagner Thomas J. (Hillsboro MO), Process for the production of a granulated protein gel suitable as a meat extender.
  26. Yamada Tetsu (Osaka JPX), Process for the production of a low-cholesterol all-vegetable meat analog.
  27. Parks Laura L. (Ballwin MO) Greatting Allen D. (Columbia IL), Process for the production of a protein granule suitable for use as a meat extender.
  28. McMindes Matthew K. (Chesterfield MO) Richert Stanley H. (Webster Groves MO), Process for the production of an improved protein granule suitable for use as a meat extender.
  29. Peck Adrian,GBX ; Fitch Peter,GBX, Process for the production of cooked minced meat-like product.
  30. Komatsu Yoshiki (Tama JPX) Yamaji Kazuhiro (Toyonaka JPX), Process for the production of food materials.
  31. Toba Shigeru (Yokohama JPX) Kawabe Mariko (Tokyo JPX) Soeda Takahiko (Chigasaki JPX) Toshima Masao (Yokohama JPX), Process for the production of meat-like foodstuffs.
  32. Guitteny Jean L. (Jargeau FRX) Plaze Jean P. (Jargeau FRX) Roux Michel (Saint Denis de l\Hotel FRX) Warren Gregory N. (Wodonga AUX), Process of making meat like food product.
  33. Ohtsu Hideo (Kawasaki JPX), Processed soybean curd food having a texture similar to meat.
  34. Fuisz Richard C. (Great Falls VA), Protein based food product.
  35. Shen Jerome L ; Guevara Balagtas Francisco ; Spadafora Frank Enrico, Protein isolate having an increased level of isoflavone compounds and process for producing the same.
  36. Smick Cathysue (Decatur IL) Schanefelt Robert V. (Decatur IL), Reduced fat meat products.
  37. Cox James P. (246 E. Bartlett Rd. Lynden WA 98264) Cox Florence F. (246 E. Bartlett Rd. Lynden WA 98264) Cox R. W. Duffy (246 E. Bartlett Rd. Lynden WA 98264), Saccharide/protein gel.
  38. Brander, Rita W.; Raap, Teresa A.; Rankowitz, Marshall M., Vienna sausage meat analog.

이 특허를 인용한 특허 (4)

  1. Orcutt, Mac W.; Mueller, Izumi; Mertle, Thomas J.; Sandoval, Arno; Altemueller, Patricia A.; Solorio, Santiago, Colored structured protein products.
  2. Kumai, Eiji; Akahane, Takashi; Takahashi, Yoji; Murayama, Osamu, Liquid ejecting apparatus and tension applying method.
  3. McMindes, Matthew K.; Mueller, Izumi; Orcutt, Mac W.; Altemueller, Patricia A.; Godinez, Eduardo, Protein composition and its use in restructured meat and food products.
  4. McMindes, Matthew K.; Godinez, Eduardo; Mueller, Izumi; Orcutt, Mac W; Altemueller, Patricia A., Structured protein product.
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