首页> 外国专利> processes for preparing a dry functionalized protein product, for preparing a reconstituted functionalized protein formulation and for using the reconstituted functionalized protein formulation, dry functionalized protein product, and, reconstituted functionalized protein formulation.

processes for preparing a dry functionalized protein product, for preparing a reconstituted functionalized protein formulation and for using the reconstituted functionalized protein formulation, dry functionalized protein product, and, reconstituted functionalized protein formulation.

机译：用于制备干功能化蛋白质产品，用于制备重构的功能化蛋白质制剂以及用于使用重构的功能化蛋白质制剂，干燥的功能化蛋白质产品和重构的功能化蛋白质制剂的方法。

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摘要

meat that has been treated with a combination of shredding, alkali treatment and drying exhibits excellent properties for use as an innovative food ingredient. the dry functionalized protein product is prepared by grinding the meat to a particle size of less than 5 mm; mixing the minced meat with water, a food grade acid composition, a food grade alkaline composition and a food grade salt to form a functionalized protein brine having a pH in the range of about 4.0 to about 9, 5. the mixing is carried out so that the meat is exposed to the acid, to make the meat ph less than about 5.3 at some point during the process. the resulting functionalized protein brine is dried to form a dry functionalized protein product. water can be added to the dry functionalized protein product to form a reconstituted functionalized protein formulation.

机译：经过切碎，碱处理和干燥相结合处理的肉类具有出色的特性，可用作创新的食品成分。通过将肉研磨至小于5mm的粒度来制备干燥的功能化蛋白质产品;将切碎的肉与水，食品级酸组合物，食品级碱性组合物和食品级盐混合以形成具有约4.0至约9、5的pH的官能化蛋白质盐水。确保肉类暴露于酸中，从而在加工过程中的某个时刻使肉类的pH值小于5.3。将所得的功能化蛋白质盐水干燥以形成干燥的功能化蛋白质产物。可以将水添加到干燥的功能化蛋白质产品中以形成重构的功能化蛋白质制剂。

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公开/公告号BR112019027542A2

专利类型
公开/公告日2020-07-07

原文格式PDF
申请/专利权人 CARGILL INCORPORATED;
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申请/专利号BR20191127542
发明设计人 MUFAN GUO;SONIA HAN;WILLIAM R. AIMUTIS;
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申请日2018-06-18
分类号A23J1;A23B4/03;A23L13;
国家 BR
入库时间 2022-08-21 11:18:23

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