Patent application number | Description | Published |
20080286437 | Method for the Production of Sausages - A sausage product and a method for producing the sausage product, wherein the sausage product includes one or more of raw sausages, scalded sausages and cooked sausages. | 11-20-2008 |
20090011107 | Method For Obtaining a Vegetable Plant Protein Fraction, in Particular For Producing Vegetable Ice Cream - A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream. | 01-08-2009 |
20100092654 | METHOD FOR MODIFYING THE FLAVOR PROFILE OF A PLANT PROTEIN PREPARATION - A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof. | 04-15-2010 |
20100173062 | Method for the production of sausage products based on fish meat and sausage products containing fish meat - A method for producing sausage products based on fish meat, wherein fish meat is processed with ice to provide a base meat. The ice is at a temperature below minus 10° C. and that at least part of the fish meat comes from a fresh water catfish of the genus Heterobranchia. | 07-08-2010 |
20100233336 | Method for Producing a Protein-Containing Food Ingredient Consisting of a Flax Coarse Meal - The present invention relates to a method for producing a protein-containing food ingredient, in which flax coarse meal having a low residual oil content is produced or provided, from which parts of native flax protein and soluble roughage are dissolved or at least dispersed by aqueous extraction in an aqueous phase. The aqueous total extract thus obtained is freed of insoluble flax coarse meal fractions. Subsequently, a flax protein/roughage mixture is partitioned from the aqueous phase, in order to thus obtain the food ingredient. The food ingredient obtained in this way is taste-neutral, is technologically functional and storage-stable, and is distinguished by good protein solubility and outstanding boundary-surface properties. | 09-16-2010 |
20110027433 | ELIMINATION OF UNWANTED ACCOMPANYING SUBSTANCES FROM VEGETABLE PROTEIN EXTRACTS - The invention relates to a method for eliminating unwanted accompanying substances, particularly fragrance, flavor, and colour components, from vegetable proteins. Said method encompasses the following steps: (i) a vegetable raw material is extracted using an extracting agent such that, a vegetable protein extract is obtained; (ii) an inorganic adsorber material is added to the vegetable protein extract, a process in which unwanted accompanying substances, especially fragrance, flavor, and/or colour components, are bonded to the inorganic adsorber material. | 02-03-2011 |
20110076382 | AQUEOUS PLANT PROTEIN PREPARATION AND METHOD FOR PRODUCING THE SAME - The present invention relates to a plant protein preparation, preferably from lupine protein, and a method for producing the same. The protein preparation consists of an aqueous mixture with a water content >75% by weight and a solid material mass, which contains over 70% by weight of plant proteins, wherein a proportion of the plant proteins are denatured. The preparation has excellent techno-functional properties, is easy to process and displays large-scale stability to fat oxidation. It can be used as an ingredient for producing foodstuffs and as a substitute for commercial plant and animal protein preparations. | 03-31-2011 |
20120009287 | METHOD AND HEATING DEVICE FOR THERMOFORMING - The present invention relates to a method of obtaining protein preparations from sunflower seeds as well as protein preparations produced with the method. In the method the sunflower seeds are dehulled to a residual hull content of 5% by weight or dehulled sunflower seeds with a residual hull content of 5% by weight are provided. Mechanical partial deoiling of the dehulled sunflower seeds is carried out through pressing up to a fat or oil content of the dehulled sunflower seeds in the range 10 to 35% by weight. After carrying out one or more extraction steps with at least one solvent, a defatted flour containing protein is obtained as a protein preparation. Both optically and functionally the protein preparation has very advantageous properties which allow it to be used directly in the food product or animal feed sector. | 01-12-2012 |
Patent application number | Description | Published |
20090311458 | MULTILAYER LAMINATED MATERIAL HAVING AT LEAST ONE GLASS LAYER - A multilayer laminated material which comprises at least one layer of glass and which has improved thermal stability is distinguished in that it comprises a lower substrate layer of a plastic, a metal or a combination of plastic and metal, an intermediate layer arranged thereon and comprising a soft material or comprising a thermoplastic, a further fibrous intermediate layer comprising plastic, which is provided with a solvent-free adhesive material, and a top layer of glass. The multilayer laminated material is suitable for the installation of glass elements in the area of the electrical, the electronics and the automotive industry and for other industrial applications. | 12-17-2009 |
20100075558 | MULTILAYER LAMINATED MATERIAL WITH INHERENTLY LATENT PROTECTION AGAINST DEFORMATION UNDER THERMAL ACTION FOR COMPENSATING THE BIMETALLIC EFFECT - A solvent-free multilayer laminated material comprises a lower substrate layer comprising a thermoplastic polymer or a mixture of thermoplastic polymers, an intermediate layer arranged thereon and comprising a flexible material, a further fibrous intermediate layer comprising plastic, which is provided with an adhesive material and an upper layer comprising metal, comprising plastic or comprising wood or wood-like materials. It does surprisingly not show any deformation even under exposure to temperatures of about 80° C. over a period of up to 40 days and can be used for the production of articles of furniture, floor coverings, wall panels or shaped articles for the electrical, construction or automotive industry. | 03-25-2010 |
20100272935 | MODULAR-STRUCTURE DRUM FOR ELECTRICAL AND HOUSEHOLD SERVICES - The present invention relates to a modular-design drum composed of a plurality of geometrically differently or equally shaped individual components, which are first fabricated as separate parts from a thermoplastic polymer and thereafter the components are assembled to the drum, wherein at least one of the components is at least partly laminated with an intermediate layer and a decorative layer, with an intermediate layer and a heat-cured outer layer or with an intermediate layer, a decorative layer and a heat-cured outer layer and to processes for the production of the modular-design drum, and to its use as inner part of tumbler dryers, washing machines, or spin-dryers. | 10-28-2010 |
Patent application number | Description | Published |
20100092654 | METHOD FOR MODIFYING THE FLAVOR PROFILE OF A PLANT PROTEIN PREPARATION - A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof. | 04-15-2010 |
20100173062 | Method for the production of sausage products based on fish meat and sausage products containing fish meat - A method for producing sausage products based on fish meat, wherein fish meat is processed with ice to provide a base meat. The ice is at a temperature below minus 10° C. and that at least part of the fish meat comes from a fresh water catfish of the genus Heterobranchia. | 07-08-2010 |
20100233336 | Method for Producing a Protein-Containing Food Ingredient Consisting of a Flax Coarse Meal - The present invention relates to a method for producing a protein-containing food ingredient, in which flax coarse meal having a low residual oil content is produced or provided, from which parts of native flax protein and soluble roughage are dissolved or at least dispersed by aqueous extraction in an aqueous phase. The aqueous total extract thus obtained is freed of insoluble flax coarse meal fractions. Subsequently, a flax protein/roughage mixture is partitioned from the aqueous phase, in order to thus obtain the food ingredient. The food ingredient obtained in this way is taste-neutral, is technologically functional and storage-stable, and is distinguished by good protein solubility and outstanding boundary-surface properties. | 09-16-2010 |
20110027433 | ELIMINATION OF UNWANTED ACCOMPANYING SUBSTANCES FROM VEGETABLE PROTEIN EXTRACTS - The invention relates to a method for eliminating unwanted accompanying substances, particularly fragrance, flavor, and colour components, from vegetable proteins. Said method encompasses the following steps: (i) a vegetable raw material is extracted using an extracting agent such that, a vegetable protein extract is obtained; (ii) an inorganic adsorber material is added to the vegetable protein extract, a process in which unwanted accompanying substances, especially fragrance, flavor, and/or colour components, are bonded to the inorganic adsorber material. | 02-03-2011 |
20110076382 | AQUEOUS PLANT PROTEIN PREPARATION AND METHOD FOR PRODUCING THE SAME - The present invention relates to a plant protein preparation, preferably from lupine protein, and a method for producing the same. The protein preparation consists of an aqueous mixture with a water content >75% by weight and a solid material mass, which contains over 70% by weight of plant proteins, wherein a proportion of the plant proteins are denatured. The preparation has excellent techno-functional properties, is easy to process and displays large-scale stability to fat oxidation. It can be used as an ingredient for producing foodstuffs and as a substitute for commercial plant and animal protein preparations. | 03-31-2011 |
Patent application number | Description | Published |
20090311458 | MULTILAYER LAMINATED MATERIAL HAVING AT LEAST ONE GLASS LAYER - A multilayer laminated material which comprises at least one layer of glass and which has improved thermal stability is distinguished in that it comprises a lower substrate layer of a plastic, a metal or a combination of plastic and metal, an intermediate layer arranged thereon and comprising a soft material or comprising a thermoplastic, a further fibrous intermediate layer comprising plastic, which is provided with a solvent-free adhesive material, and a top layer of glass. The multilayer laminated material is suitable for the installation of glass elements in the area of the electrical, the electronics and the automotive industry and for other industrial applications. | 12-17-2009 |
20100075558 | MULTILAYER LAMINATED MATERIAL WITH INHERENTLY LATENT PROTECTION AGAINST DEFORMATION UNDER THERMAL ACTION FOR COMPENSATING THE BIMETALLIC EFFECT - A solvent-free multilayer laminated material comprises a lower substrate layer comprising a thermoplastic polymer or a mixture of thermoplastic polymers, an intermediate layer arranged thereon and comprising a flexible material, a further fibrous intermediate layer comprising plastic, which is provided with an adhesive material and an upper layer comprising metal, comprising plastic or comprising wood or wood-like materials. It does surprisingly not show any deformation even under exposure to temperatures of about 80° C. over a period of up to 40 days and can be used for the production of articles of furniture, floor coverings, wall panels or shaped articles for the electrical, construction or automotive industry. | 03-25-2010 |
20100272935 | MODULAR-STRUCTURE DRUM FOR ELECTRICAL AND HOUSEHOLD SERVICES - The present invention relates to a modular-design drum composed of a plurality of geometrically differently or equally shaped individual components, which are first fabricated as separate parts from a thermoplastic polymer and thereafter the components are assembled to the drum, wherein at least one of the components is at least partly laminated with an intermediate layer and a decorative layer, with an intermediate layer and a heat-cured outer layer or with an intermediate layer, a decorative layer and a heat-cured outer layer and to processes for the production of the modular-design drum, and to its use as inner part of tumbler dryers, washing machines, or spin-dryers. | 10-28-2010 |