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WO/2012/146566A1 |
The invention relates to a method for improving pork, which uses at least one microorganism from the following group in order to ripen the meat: Penicillium nalgiovense, Penicillium chysogenum, Penicillium gladioli, Penicillium camembert...
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WO/2012/144681A1 |
The present invention relates to original natural anchovy powder and a method for manufacturing same, and more specifically, to a method for manufacturing the anchovy powder comprising a step of stirring under reduced pressure and dry he...
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WO/2012/144680A1 |
The present invention relates to original natural anchovy powder and a method for manufacturing the same, and more specifically, to a method for manufacturing the anchovy powder comprising a step of stirring under reduced pressure and dr...
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WO/2012/143579A1 |
Meat and meat products are particularly sensitive to the development of bacteria owing to the high water and nutrient content of such items. Initially, meat is sterile but, when cut, surfaces exposed to the air are ideal for bacterial de...
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WO/2012/140293A1 |
The composition comprises a mixture that includes a salt that is a chloride other than sodium chloride, a lactate and an encapsulated acid or an acid precursor, and other food additives that are acceptable for the preparation of said pro...
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WO/2012/138007A1 |
The present invention relates to powder of original natural beef and a method for manufacturing the powder, and more particularly, to a method for manufacturing natural beef powder and the natural beef powder thereof, the natural beef po...
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WO/2012/135685A1 |
Disclosed herein is an antimicrobial delivery system comprising an electrostatic complex comprising cationic biopolymer and an anionic biopolymer, wherein the antimicrobial delivery system has antimicrobial activity in a comestible.
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WO/2012/133049A1 |
The invention addresses the problem of providing frozen otoshimi (collected fish meat in a minced form), which has high versatility like frozen ground fish meat and can be preserved by freezing. Particularly, the invention addresses the ...
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WO/2012/126856A1 |
The invention relates to a smoke generator comprising at least one heatable surface for slowly burning a smoking material, said heatable surface (11) being arranged in an inclined manner in the smoke generator (10), and a feeding device ...
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WO/2012/127131A1 |
The invention relates to a treatment assembly (100) for food products (150), said treatment assembly (100) comprising: a vessel (102) having a bottom (104), an upstream wall (106), said bottom (104) being pierced with a plurality of rows...
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WO/2012/123901A1 |
A process for obtaining a film that comprises the incorporation of natural antimicrobial agents in a polymeric structure for the development of packages designed to increase the shelf life of chilled or refrigerated meat, preferably fres...
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WO/2012/113597A1 |
The invention relates to a method for increasing the shelf life of meat-based or fish-based food products, while at the same time preserving an acceptable appearance thereof, by treating these products with an antibacterial (or antimicro...
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WO/2012/101024A1 |
A frozen, microwaveable, coaled food product comprising: a core of cooked edible material having a weight equal to 15-95 wt.% of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 w...
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WO/2012/102542A2 |
The present invention relates to a dried fish sterilizing device, and more specifically, to a dried fish sterilizing device, wherein: dried fish is contained in separate container boards; the container boards are positioned between a plu...
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WO/2012/101025A1 |
A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated po...
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WO/2012/103056A1 |
The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat...
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WO/2012/096578A2 |
The present invention relates to a storage device for fresh products and/or perishable produce and a method for storing fresh products, comprising: a cabinet provided with an access door and/or flap; one or more substantially gastight co...
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WO/2012/089872A1 |
The present invention relates to a colour reactivating agent for tuna formed by mixing various components with water, designed to restore the natural colour of canned tuna. The invention also includes the method for obtaining said produc...
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WO/2012/091964A1 |
A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to pr...
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WO/2012/085881A1 |
The present invention provides a composition comprising (a) allyl isothiocyanate; and (b) an organic acid selected from acetic acid, propionic acid and mixtures thereof and optionally further comprising (c) green tea [Camellia sinensis] ...
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WO/2012/087747A1 |
A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO?2#191 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh a...
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WO/2012/080391A1 |
What is proposed is a smoke generator (16) for smoking of foods, comprising a carbonization chamber for low-temperature carbonization of carbonization material (20), wherein the carbonization chamber (24) has carbonization air supply mea...
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WO/2012/081259A1 |
A method for manufacturing sake-arabushi or sake-kezuribushi is disclosed. The method includes the steps of: (a) pretreatment, in which a salmon is cut up so as to make a fillet having skin, (b) soaking-in-water, in which a fillet having...
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WO/2012/075085A1 |
A meat product is disclosed. A meat is blended with a starch, hydrocolloid, and an oil from a vegetable source. The resulting product is a product with reduced animal fat that maintains the sensory attributes of a full-fat product.
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WO/2012/072933A1 |
The present invention relates to a method for preparing a cooked meat-based food, said method including a step of cooking a meat-based food within a cooking chamber at a temperature of between 100ºC and 280ºC and in the presence of an ...
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WO/2012/073107A1 |
A process for obtaining a film comprised of the incorporation of naturally-sourced antimicrobial agents in a polymeric structure to develop packages for increasing the shelf life of refrigerated meat, preferentially refrigerated fresh sa...
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WO/2012/070962A2 |
This invention is a controlled freezing process and an apparatus that aims to attenuate the effect of cryoconcentration of solutes that occurs during the freezing of aqueous solutions, by means of a freezing method that gives the user an...
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WO/2012/063357A1 |
[Problem] The problem addressed by the present invention is to provide a bioactive agent that stabilizes the bioactive effect of a ferrous salt and/or a ferric ferrous salt, is capable of long-term storage, and is useful in a pharmaceuti...
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WO/2012/059530A1 |
The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during...
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WO/2012/047947A2 |
The presently disclosed subject matter is generally directed to packaging materials comprising at least one antimicrobial agent. Particularly, the disclosed packaging materials incorporate, via extrusion into the sealant layer, an antimi...
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WO/2012/046086A1 |
Method for extending the shelf-life of a foodstuff Methods of extending the shelf-life of a foodstuff and/or for preventing or reducing microbial (e.g. bacterial) growth on said foodstuff are provided. The methods comprise coating the fo...
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WO/2012/048334A2 |
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...
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WO/2012/042086A1 |
The invention relates to a fish processing method characterised in that it comprises the following steps: (a) cutting the fish into clean loins; (b) cleaning the fish loins obtained in step (a); (c) injecting at least one formulation int...
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WO/2012/036571A1 |
A meat product treated with a substantially tasteless liquid smoke and a method for treating meat to preserve the freshness and color without substantial smoke taste or odor is described. The method generally comprising burning organic m...
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WO/2012/032119A1 |
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 pla...
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WO/2012/028928A2 |
A method of protecting the colour of meat and meat products comprising the step of contacting the meat or the meat product with a composition comprising an acerola extract is provided. The composition may further comprise an extract of a...
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WO/2012/029501A1 |
Provided is a water absorbent capable of absorbing water through a face being in contact with a food, even in an inclined position. A drip sheet (1) comprises an upper surface sheet (2), a lower surface sheet (3) and a water-absorbing sh...
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WO/2012/028946A1 |
An apparatus (1), for enzymatic inactivation of puree, or juice, from vegetable or animal food, comprises a treatment section (10) of food (100) of vegetable origin obtaining a treated product. The treated product exiting from the treatm...
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WO/2012/016153A1 |
A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treate...
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WO/2011/157921A1 |
The invention relates to a preferably continuous method for precooking the surface of food products, characterized in that all or part of the surface of the product makes contact with the flame produced by a burner, the flame employed be...
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WO/2011/149355A1 |
A process for the decontamination of contaminated food products, comprising applying an aqueous antimicrobial solution, wherein said antimicrobial solution comprising an oxidant and an alkaline compound. The process is especially suitabl...
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WO/2011/139144A1 |
Method and system for treating a substantially solid food product (3) wherein cell disruption of the food product occurs and the building up of the necessary rise in temperature required for the processing of macro-nutrients. The system ...
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WO/2011/134743A1 |
A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at leas...
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WO/2011/135212A1 |
The invention relates to a method for controlling a process for cooling a bulk product contained in a blending, mixing, grinding or kneading chamber, the cooling being achieved by contacting the bulk product with a cryogenic liquid. Said...
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WO/2011/129838A1 |
A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that conta...
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WO/2011/126470A1 |
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a fo...
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WO/2011/120738A1 |
The invention relates to a device for treating food products (16), having a conveyor device (18), a treatment device (10), and an inlet scale (20) and an outlet scale (22) disposed on the conveyor device (18) ahead of and behind the trea...
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WO/2011/118821A1 |
Provided is a method of controlling microbes in food materials, with which it is possible to efficiently control pathogenic microbes that cause food poisoning and bacterial groups that cause deterioration in the quality of food materials...
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WO/2011/112618A1 |
A dry film coating composition comprising a cellulose film former, an oligofructose fiber, a plasticizing agent, and a processing aid is disclosed herein. Also provided is a film coating suspension comprising a cellulose film former, an ...
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WO/2011/110992A1 |
The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a pre...
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