Mfg edible extract with low salt content
Extract of a material e.g. meat, fish and yeast is treated enzymatically by heating for adjusting to low viscosity, and concd. L'invention concerne un procédé de production d'extraits hautement concentrés à usage alimentaire qui comprend la réduction de la viscosité et de l'activité d...
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| creator | OMURA HARUKI OKAMURA TOMOYO YONEMITSU MUNEAKI NISHIKAWA ATSUO |
| description | Extract of a material e.g. meat, fish and yeast is treated enzymatically by heating for adjusting to low viscosity, and concd.
L'invention concerne un procédé de production d'extraits hautement concentrés à usage alimentaire qui comprend la réduction de la viscosité et de l'activité de l'eau (a) de l'extrait à l'aide d'une enzyme protéolytique avant sa concentration ou le maintien de l'extrait à haute température pendant une longue durée avant sa concentration (degrés Brix) de sorte que l'extrait hautement concentré obtenu conserve sa fluidité et peut être distribué à la température ordinaire même en l'absence de sel. |
| format | Patent |
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L'invention concerne un procédé de production d'extraits hautement concentrés à usage alimentaire qui comprend la réduction de la viscosité et de l'activité de l'eau (a) de l'extrait à l'aide d'une enzyme protéolytique avant sa concentration ou le maintien de l'extrait à haute température pendant une longue durée avant sa concentration (degrés Brix) de sorte que l'extrait hautement concentré obtenu conserve sa fluidité et peut être distribué à la température ordinaire même en l'absence de sel.</description><edition>6</edition><language>eng ; fre</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1997</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970627&DB=EPODOC&CC=FR&NR=2742634A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970627&DB=EPODOC&CC=FR&NR=2742634A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OMURA HARUKI</creatorcontrib><creatorcontrib>OKAMURA TOMOYO</creatorcontrib><creatorcontrib>YONEMITSU MUNEAKI</creatorcontrib><creatorcontrib>NISHIKAWA ATSUO</creatorcontrib><title>Mfg edible extract with low salt content</title><description>Extract of a material e.g. meat, fish and yeast is treated enzymatically by heating for adjusting to low viscosity, and concd.
L'invention concerne un procédé de production d'extraits hautement concentrés à usage alimentaire qui comprend la réduction de la viscosité et de l'activité de l'eau (a) de l'extrait à l'aide d'une enzyme protéolytique avant sa concentration ou le maintien de l'extrait à haute température pendant une longue durée avant sa concentration (degrés Brix) de sorte que l'extrait hautement concentré obtenu conserve sa fluidité et peut être distribué à la température ordinaire même en l'absence de sel.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1997</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDwTUtXSE3JTMpJVUitKClKTC5RKM8syVDIyS9XKE7MKVFIzs8rSc0r4WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8W5BRuYmRmbGJo6GxkQoAQBiSyes</recordid><startdate>19970627</startdate><enddate>19970627</enddate><creator>OMURA HARUKI</creator><creator>OKAMURA TOMOYO</creator><creator>YONEMITSU MUNEAKI</creator><creator>NISHIKAWA ATSUO</creator><scope>EVB</scope></search><sort><creationdate>19970627</creationdate><title>Mfg edible extract with low salt content</title><author>OMURA HARUKI ; OKAMURA TOMOYO ; YONEMITSU MUNEAKI ; NISHIKAWA ATSUO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FR2742634A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1997</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>OMURA HARUKI</creatorcontrib><creatorcontrib>OKAMURA TOMOYO</creatorcontrib><creatorcontrib>YONEMITSU MUNEAKI</creatorcontrib><creatorcontrib>NISHIKAWA ATSUO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OMURA HARUKI</au><au>OKAMURA TOMOYO</au><au>YONEMITSU MUNEAKI</au><au>NISHIKAWA ATSUO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Mfg edible extract with low salt content</title><date>1997-06-27</date><risdate>1997</risdate><abstract>Extract of a material e.g. meat, fish and yeast is treated enzymatically by heating for adjusting to low viscosity, and concd.
L'invention concerne un procédé de production d'extraits hautement concentrés à usage alimentaire qui comprend la réduction de la viscosité et de l'activité de l'eau (a) de l'extrait à l'aide d'une enzyme protéolytique avant sa concentration ou le maintien de l'extrait à haute température pendant une longue durée avant sa concentration (degrés Brix) de sorte que l'extrait hautement concentré obtenu conserve sa fluidité et peut être distribué à la température ordinaire même en l'absence de sel.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
| recordid | cdi_epo_espacenet_FR2742634A1 |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | Mfg edible extract with low salt content |
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