PL446348A1 - Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych - Google Patents

Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych

Info

Publication number
PL446348A1
PL446348A1 PL446348A PL44634823A PL446348A1 PL 446348 A1 PL446348 A1 PL 446348A1 PL 446348 A PL446348 A PL 446348A PL 44634823 A PL44634823 A PL 44634823A PL 446348 A1 PL446348 A1 PL 446348A1
Authority
PL
Poland
Prior art keywords
production
meat products
protein hydrolyzate
oat protein
producing
Prior art date
Application number
PL446348A
Other languages
English (en)
Other versions
PL247848B1 (pl
Inventor
Joanna Tkaczewska
Marzena Zając
Original Assignee
Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie filed Critical Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie
Priority to PL446348A priority Critical patent/PL247848B1/pl
Publication of PL446348A1 publication Critical patent/PL446348A1/pl
Publication of PL247848B1 publication Critical patent/PL247848B1/pl

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/348—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins obtained from waste materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Przedmiotem zgłoszenia jest zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych jako dodatku stabilizującego barwę produktu i zatrzymującego wodę w wyrobach mięsnych, przy czym hydrolizat otrzymuje się z ziaren owsa, z których usunięto uprzednio β-glukany oraz sposób wytwarzania hydrolizatu białka owsa z odpadów poprodukcyjnych syropu β-glukanowego.
PL446348A 2023-10-10 2023-10-10 Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych PL247848B1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL446348A PL247848B1 (pl) 2023-10-10 2023-10-10 Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL446348A PL247848B1 (pl) 2023-10-10 2023-10-10 Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych

Publications (2)

Publication Number Publication Date
PL446348A1 true PL446348A1 (pl) 2024-06-03
PL247848B1 PL247848B1 (pl) 2025-09-08

Family

ID=91333007

Family Applications (1)

Application Number Title Priority Date Filing Date
PL446348A PL247848B1 (pl) 2023-10-10 2023-10-10 Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych

Country Status (1)

Country Link
PL (1) PL247848B1 (pl)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0619950A1 (en) * 1993-02-09 1994-10-19 The Quaker Oats Company Oat fractionation process and product thereof
WO2005002367A1 (en) * 2003-07-03 2005-01-13 Raisio Benecol Oy Compositions and food products from oat
PL421708A1 (pl) * 2017-05-25 2018-12-03 Agnieszka Wierzbicka Sposób wytwarzania wyrobu mięsnego wieprzowego zawierającego betaglukan, zastosowanie koncentratu z warstwy aleuronowej ziarna owsa i wyrób mięsny wieprzowy

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0619950A1 (en) * 1993-02-09 1994-10-19 The Quaker Oats Company Oat fractionation process and product thereof
WO2005002367A1 (en) * 2003-07-03 2005-01-13 Raisio Benecol Oy Compositions and food products from oat
PL421708A1 (pl) * 2017-05-25 2018-12-03 Agnieszka Wierzbicka Sposób wytwarzania wyrobu mięsnego wieprzowego zawierającego betaglukan, zastosowanie koncentratu z warstwy aleuronowej ziarna owsa i wyrób mięsny wieprzowy

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DR ANTONI RUTKOWSKI, PROF. DR HAB. HALINA KOZŁOWSKA,: "„PREPARATY ŻYWNOŚCIOWE Z BIAŁKA ROŚLINNEGO" WNT WARSZAWA 1981 STR. 235- 252", ZASTOSOWANIE PREPARATÓW BIAŁEK ROŚLINNYCH W PRODUKCJI ŻYWNOŚCI, PRZETWORY MIĘSNE *
PRACA ZBIOROWA H. A. ARMSTRONG I INNI: "American Meat Institute Foundation, przekład z angielskiego, wydawnictwo WPLiS Warszawa 1966, str. 338 akapit 3, str. 339 akapit 1", „NAUKA O MIĘSIE I PRODUKTACH MIĘSNYCH" *

Also Published As

Publication number Publication date
PL247848B1 (pl) 2025-09-08

Similar Documents

Publication Publication Date Title
AR112756A1 (es) Incorporación de nucleótidos no naturales, y su método
WO2013070798A3 (en) Food protein ingredient and methods for producing
MX2018011632A (es) Metodo, aparato y producto que proporcionan almidon y fibra hidrolizados.
CY1114691T1 (el) Επιστρωση τριμματος για προϊοντα τροφιμων
ZA202206643B (en) Mutant of inner membrane protein, and method for producing target product by using same
WO2020160187A3 (en) Compositions and methods for producing food products with recombinant animal protein
MX2018011630A (es) Un metodo y composicion que comprende almidon hidrolizado.
DK1390504T3 (da) Nikleotidsekvenser, som koder for genet metD
MX2022012296A (es) Proceso mediado por enzimas para la elaboracion de amberketal y homologos de amberketal.
MXPA05010271A (es) Modificador para carne, proceso para producir un producto de carne y un producto de carne.
MX2019010670A (es) Suplementos dieteticos, ingredientes alimentarios y alimentos que comprenden biomasa algal, con alto contenido de proteina.
MX2021014594A (es) Procedimiento de una etapa para producir un oleogel proteico.
TW200637501A (en) A processed meat product or a fish paste product and method for producing the same
EA201890716A1 (ru) Ферментация
PL446348A1 (pl) Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych
MX2022007600A (es) Metodo de produccion de toxina botulinica.
ZA202103362B (en) Food article
MX2023014618A (es) Ingrediente modificador del sabor a base de plantas.
ATE341225T1 (de) Umesterungsreaktion zur herstellung von estern, die den milchproduktgeschmack fördern
EP4305967A4 (en) PROCESSED MEAT-LIKE FOOD, CONNECTIVE TISSUE-LIKE TEXTURE-IMPARTING AGENT, METHOD FOR IMPROVING THE TEXTURE OF A PROCESSED MEAT-LIKE FOOD, AND METHOD FOR PRODUCING A PROCESSED MEAT-LIKE FOOD
WO2023282855A3 (en) Method of isolating adipose-derived cell lines and uses thereof
DE60112283D1 (de) Verfahren zur herstellung von rohen fish produkten
WO2007072064A3 (en) Defatting collagen
ATE525911T1 (de) Verfahren zur verbesserung der fleischqualität von fisch,proteinhydrolysat und verfahren zur herstellung eines proteinhydrolysats
DE50305376D1 (de) Verfahren zur hydrolyse von carotinoidestern