专利检索_ .从肉类鱼类或骨;从厨房废料专利检索_ .从肉类鱼类或骨;从厨房废料专利检索查询

子分类：

序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
1	宠物食物和宠物食物的制备方法	CN201380033707.6	2013-07-02	CN104394709A	2015-03-04	金广阳子; 池田刚; 小林洋介
宠物食物，其特征在于，含有动物性原料和湿润剂，水分含量是11～18重量％，通过硬度、凝聚性和弹力性的积表示的咀嚼性是14.7～41.2N。
2	用于动物饲料的被囊动物提取物	CN201280065501.7	2012-12-17	CN104185425A	2014-12-03	C·特勒德松; E·汤普森; J-M·布凯; T·马格内森; C·尚德; 李杰兵
本发明提供了包含被囊动物材料的动物饲料和饲料组分。所述被囊动物材料可以为整个被囊动物(例如清洗的和/或干燥的)或被囊动物提取物。优选的被囊动物提取物包括富含蛋白质的和/或富含脂质的提取物。本发明还提供了被囊动物和被囊动物提取物作为动物饲料或在动物饲料中的用途和用于饲养动物(例如鱼)的方法，所述方法包含喂食含有被囊动物材料的饲料。
3	动物食品组合物中的粗块产品及其制备方法	CN201180057177.X	2011-11-24	CN103228154A	2013-07-31	卡斯滕·格雷伯; 珍妮·威登霍夫; 蒂埃里·西克斯
本申请涉及一种粗块产品，适合混合于与动物食品组合物或作为动物食品组合物的单独组分，基于该粗块产品总重的重量百分比，其包含：肉和/或动物副产品10-55重量%，追加蛋白质5-50重量%，至少一种与水结合的组分0.5-15重量%，选择性添加的水10-30重量%，其中，该粗块产品包含至少一种相，在该相中所有蛋白质以实质性变性的形式存在。
4	噛みごたえのある可食組成物	JP2016537413	2014-08-25	JP2016535998A	2016-11-24	ジョンキーオンラッセル‐メイナード，; スティーヴンゴードンスワン，
ペットトリーツとして使用するのに好適な富グリセロール/富コラーゲン又は富ゼラチン可食性組成物を製造するための方法及び組成物が提供される。このような方法で製造された、噛みごたえのある可食性組成物も提供される。【選択図】図1A
5	IMPROVED MEAT SLURRY METHODS OF PRODUCTION AND COMPOSITIONS	EP14764998.2	2014-03-17	EP2986144A1	2016-02-24	SMITTLE, Richard Baird; PHELPS, John Boyd; SUNVOLD, Gregory Dean
A process for producing a meat slurry is described. The process includes: (i) obtaining an animal source of protein; (ii) reducing piece size of the animal source of protein to produce a smaller-piece-sized animal source of protein; (iii) introducing one or more types of lactic acid producing bacteria and at least one carbohydrate energy source to the smaller-piece-sized animal source of protein to produce a meat mixture; (iv) adding water to the meat mixture to produce an activated meat mixture; (v) incubating the activated meat mixture to produce a meat slurry; and wherein the activated meat mixture has a pH value that is greater than about 5.0, and wherein prior to incubating, the lactic acid producing bacteria is present on the meat mixture in an amount that is at least about 1 x 107 colony forming units ("CFU") of lactic acid producing bacteria per gram of said meat mixture, and wherein after incubating, the lactic acid producing bacteria produces lactic acid in an amount that is sufficient to maintain a pH of the meat slurry at a value that is no greater than about 4.7.
6	PET FOOD AND METHOD FOR MANUFACTURING PET FOOD	EP13813124	2013-07-02	EP2868205A4	2016-03-02	KANEHIRO YOUKO; IKEDA GO; KOBAYASHI YOSUKE

7	PET FOOD AND METHOD FOR MANUFACTURING PET FOOD	EP13813124.8	2013-07-02	EP2868205A1	2015-05-06	KANEHIRO Youko; IKEDA Go; KOBAYASHI Yosuke
There is provided pet food including animal raw ingredients and a wetting agent, a moisture content being in a range of 11% by weight to 18% by weight, and a mastication property represented by a product of hardness, cohesiveness, and elasticity being in a range of 14.7 N to 41.2 N.
8	類似食品及び類似食品を製造する方法	JP2013550663	2012-01-24	JP6104179B2	2017-03-29	ガフィ, ウェンデルレイ; ピバロット, パトリック

9	改善された肉スラリーの製造方法及び組成物	JP2016503334	2014-03-17	JP2016515819A	2016-06-02	リチャード・ベアード・スミトル; ジョン・ボイド・フェルプス; グレゴリー・ディーン・サンヴォルド
肉スラリーを製造する方法を説明する。方法は (i) 動物性タンパク質源を得る工程; (ii) 動物性タンパク質源の断片サイズを小さくして細片化動物性タンパク質源を製造する工程; (iii) 一種以上の乳酸産生菌及び少なくとも一種の炭水化物エネルギー源を細片化動物性タンパク質源に導入して肉混合物を製造する工程; (iv) 肉混合物に水を加えて活性化肉混合物を製造する工程; (v) 活性化肉混合物を培養して肉スラリーを製造する工程を含み、活性化肉混合物は、約5.0よりも高いpH値を有し、培養の前に、乳酸産生菌が、肉混合物1グラム当たりに少なくとも約1 x 107コロニー形成単位(「CFU」)の乳酸産生菌の量で肉混合物上に存在し、培養後に乳酸産生菌が肉スラリーのpHを約4.7以下の値に維持するために十分な量で乳酸を生産する。
10	Bulk products and methods for their preparation of the animal food composition	JP2013541239	2011-11-24	JP2013544101A	2013-12-12	グレーバー，カルステン; ヴィーデンホフ，ジェンヌ; シス，ティエリー
本出願は、動物用食品組成物中に、またはその単一成分として、混合するのに適した塊状製品であって、その塊状製品の総質量に基づく質量パーセントで表して、１０〜５５質量％の肉および／または動物副生成物、５〜５０質量％のタンパク質、０．５〜１５質量％の少なくとも１種類の水結合成分、および１０〜３０質量％の随意的な添加水を含み、全てのタンパク質が実質的に変性された形態で中に存在する少なくとも１つの相を含む塊状製品に関する。
11	ペットフード及びペットフードの製造方法	JP2012148932	2012-07-02	JP6004167B2	2016-10-05	金広陽子; 池田剛; 小林洋介

12	Method of producing a similar food and similar food	JP2013550663	2012-01-24	JP2014502853A	2014-02-06	ウェンデルレイガフィ，; パトリックピバロット，
本発明は、類似食品及び類似食品の作製方法を提供する。一般的に、当該方法は、１種又は複数種の肉を挽いて、肉スラリーを作製するステップと、１種又は複数種のフラワーを混ぜ合わせて、粉ブレンドを作製するステップと、前記肉スラリーと前記粉ブレンドとを混ぜ合わせて、生地を作製するステップと、約５０ｋＪ／ｋｇ〜約５００ｋＪ／ｋｇの範囲のせん断機械的エネルギー及び約６０℃〜約１２０℃の範囲の温度で生地を押出して、類似食品を作製するステップとを含む。混ぜ合わせ若しくは押出し工程の前、最中又は後に、着色料を添加して、類似食品により自然な外観を与えることができる。類似食品は、肉の外観を有する肉類似品であってよく、果物若しくは野菜等の非肉類似食品であってもよい。【選択図】図１
13	Pet food and method for producing the same	JP2012148932	2012-07-02	JP2014008045A	2014-01-20	KANEHIRO YOKO; IKEDA TAKESHI; KOBAYASHI YOSUKE
PROBLEM TO BE SOLVED: To provide an unconventional pet food that is highly appetizing for pets and a method for producing the pet food.SOLUTION: (1) The pet food contains animal raw materials and humectants while having water content of 11-18 wt.% and chewability of 14.7-41.2 N represented by the product of hardness, cohesiveness, and springiness. (2) The pet food is sheared by the shearing force of 17.6-63.7 N. (3) The pet food is shaped like a pellet with the minor axis and the major axis of 3-25 mm respectively and the thickness of 3-20 mm. (4) The pet food is for a small dog which is 1-14 kg in weight.
14	IMPROVED MEAT SLURRY METHODS OF PRODUCTION AND COMPOSITIONS	EP14764998	2014-03-17	EP2986144A4	2016-12-07	SMITTLE RICHARD BAIRD; PHELPS JOHN BOYD; SUNVOLD GREGORY DEAN

15	FOOD ANALOGS AND METHODS FOR MAKING FOOD ANALOGS	EP12738817	2012-01-24	EP2667729A4	2014-07-23	PIBAROT PATRICK
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 slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.
16	CHUNKY PRODUCT IN ANIMAL FOOD COMPOSITIONS AND METHOD FOR PREPARING IT	EP11788772.9	2011-11-24	EP2645875A1	2013-10-09	GRAEBER, Carsten; WIEDENHOFF, Jeanne; SIX, Thierry
The present application relates to a chunky product suitable for mixing in or as the sole component of animal food compositions, which comprises, in per cent by weight based on the total weight of the chunky product: meat and/or animal by-products 10-55 % by weight, further proteins 5-50 % by weight, at least one water-binding component 0.5-15 % by weight, optionally added water 10-30 % by weight, wherein the chunky product comprises at least one phase in which all the proteins are present in substantially denatured form.
17	IMPROVED MEAT SLURRY METHODS OF PRODUCTION AND COMPOSITIONS	PCT/US2014030118	2014-03-17	WO2014145369A1	2014-09-18	SMITTLE RICHARD BAIRD; PHELPS JOHN BOYD; SUNVOLD GREGORY DEAN
A process for producing a meat slurry is described. The process includes: (i) obtaining an animal source of protein; (ii) reducing piece size of the animal source of protein to produce a smaller-piece-sized animal source of protein; (iii) introducing one or more types of lactic acid producing bacteria and at least one carbohydrate energy source to the smaller-piece-sized animal source of protein to produce a meat mixture; (iv) adding water to the meat mixture to produce an activated meat mixture; (v) incubating the activated meat mixture to produce a meat slurry; and wherein the activated meat mixture has a pH value that is greater than about 5.0, and wherein prior to incubating, the lactic acid producing bacteria is present on the meat mixture in an amount that is at least about 1 x 107 colony forming units ("CFU") of lactic acid producing bacteria per gram of said meat mixture, and wherein after incubating, the lactic acid producing bacteria produces lactic acid in an amount that is sufficient to maintain a pH of the meat slurry at a value that is no greater than about 4.7.

该功能需要专业版企业版VIP权限，您可以：