Produits et services

Pet food.

Produits et services

fresh, chilled or frozen edible fish, not live; processed meat; canned meat; processed seafood; pre-packaged dinners consisting primarily of seafood; chilled seafood, not live; frozen cooked seafood; frozen grilled fish; canned seafood; smoked salmon; smoked seafood; processed fish roe; flakes of dried fish meat (kezuri-bushi); fish-based snack foods sweets; bakery desserts; snacks being crackers; pre-packaged boxed lunches consisting primarily of rice, and also including meat, fish or vegetables animal foodstuffs; pet food

Abrégé

The present invention addresses the problem of providing: baked pollock roe which has a better texture and flavor than packaged pasteurized baked pollock roe and has a low level of bacterial contamination which is sufficient for distribution in the commercial market as a baked pollock roe product; and a method for producing the same. This problem is solved by providing packaged baked pollock roe and a method for producing the same, the packaged baked pollock roe being pollock roe which is baked after being salted and aged and is packaged in a package, and being characterized by: having a better texture and flavor than baked pollock roe which is packaged in a package after being salted, aged, and baked and is pasteurized to achieve a predetermined level of bacterial cell count; having a total viable cell count of 10000 CFU/g or less when measured immediately after opening the package and removing the pollock roe from the package; and being negative for Escherichia coli.

Classes IPC  ?

• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23L 17/30 - Œufs de poisson, p. ex. caviarSuccédanés d'œufs de poisson

Abrégé

The present invention addresses the problem of providing: baked flaked fish having substantially the same texture, taste, and appearance as homemade flaked fish prepared by baking a fish and flaking same by hand in a regular home setting, and which can be distributed in the commercial market as a flaked fish product; and a method for producing same. The problem is solved by providing: packaged baked flaked fish that, when measured immediately after being removed from a package that was opened just prior, has an aerobic plate count of 100 CFU/g or less and retains the appearance, texture, and taste of baked flaked fish that is not heat-sterilized after being baked and flaked; and a production method for same.

Classes IPC  ?

• A23B 4/005 - Conservation par chauffage
• A23B 4/00 - Conservation de la viande, des saucisses, du poisson ou de produits à base de poisson
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Abrégé

The present invention addresses the problem of providing: a soft heat-cooked component of chicken or pork, the component being soft enough to enable adequate chewing even by persons who have difficulty chewing, and also having no abnormal flavor and no abnormal odor; and a method for producing the heat-cooked component. The present invention solves the above problem by providing: a soft heat-cooked component of chicken or pork, the component having a softness such that the load required for a metallic sphere having a diameter of 15 mm to be pushed 3 mm is 350 gf or less, and also having no abnormal flavor and no abnormal odor; and a method for producing the soft heat-cooked component, wherein the method includes a step for immersing the chicken or pork for a stipulated time and temperature at a prescribed solid-liquid ratio in Grifola fondosa extract that has been diluted to a prescribed concentration.

Classes IPC  ?

• A23L 13/70 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement

Abrégé

The present invention addresses the problem of providing a grilled fish fillet with a soft texture, which has such a softness that even people having difficulty in mastication can sufficiently masticate the same and which has no offensive taste or smell, and a method for producing the same. This problem can be solved by providing a grilled fish fillet with a soft texture, which has such a softness that, when using a metallic ball of 15 mm in diameter under the temperature conditions at eating, a load of 350 gf or less is required to achieve an indentation depth of 3 mm and which has no offensive taste or smell, and a method for producing the same.

Classes IPC  ?

• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement

Abrégé

The present invention addresses the problem of providing: a soft heat-cooked component of a fish belonging to the order Anguilliformes, the component being soft enough to enable adequate chewing even by persons who have difficulty chewing, and also having no abnormal flavor and no abnormal odor; and a method for producing the heat-cooked component. The present invention addresses the above problem by providing: a soft heat-cooked component of a fish belonging to the order Anguilliformes, the component having a softness such that the load required for a metallic sphere having a diameter of 15 mm to be pushed 3 mm is 350 gf or less, and also having no abnormal flavor and no abnormal odor; and a method for producing the heat-cooked component, wherein the method includes a step for forming a prescribed number of perforations in a fish of interest, and immersing the fish of interest for a stipulated time and at a stipulated temperature in Grifola fondosa extract that has been diluted to a prescribed concentration.

Classes IPC  ?

• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement

Abrégé

The present invention addresses the problem of providing: a soft simmered seafood (excluding fish and crab) which has softness in such a level that even a person having chewing difficulty can chew satisfactorily and is free of abnormal taste or smell; and a method for producing the soft simmered seafood. The problem can be solved by providing: a soft simmered seafood fillet which has softness in such a level that the load required for pushing a metal ball having a diameter of 15 mm into the fillet at a depth of 3 mm is 350 gf or less and which is free of abnormal taste or smell; and a method for producing the soft simmered seafood fillet, which includes a step of pre-heating a seafood of interest and immersing the seafood in a Maitake mushroom extract at a predetermined solid/liquid ratio, for a specified period of time and at a specified temperature, wherein the Maitake mushroom extract is diluted by a predetermined concentration.

Classes IPC  ?

• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23L 17/40 - Crustacés ou coquillages
• A23L 17/50 - Mollusques
• A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement

Abrégé

The present invention addresses the problem of providing: a soft cooked fish fillet that is soft enough even for people with mastication difficulties to be able to sufficiently masticate, and does not have any off-taste or off-odor; and a method for producing the same. The problem can be solved by providing a soft cooked fish fillet and a method for producing the same, in which under time-of-eating temperature conditions, the fish fillet has a degree of softness such that the load necessary to push a metal ball having a diameter of 15 mm into the fish fillet by 3 mm is no more than 350 gf, and the soft cooked fish fillet does not have any off-taste or off-odor.

Classes IPC  ?

• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
• C12N 9/58 - Protéinases provenant de champignons

Abrégé

The problem addressed is to provide a soft baked product of salmon which is soft enough to allow chewing by persons with difficulty chewing, which maintains the original outer appearance and shape of the ingredients, and which does not have an off taste or odor; and to provide a production method thereof. This problem is solved by providing a soft baked product of a salmon filet which, under the temperature conditions at the time of consumption, has a hardness such that the load necessary to press a 15mm-diameter metal ball 3mm deep is 350gf or less, maintains the original outer appearance and shape of a baked product of a salmon filet, and does not have an off taste or odor; and by providing a method of producing the same.

Classes IPC  ?

• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
• C12N 9/58 - Protéinases provenant de champignons