Patents Assigned to Deutsches Institut fuer Lebensmitteltechnik e.V.
  • Patent number: 11925198
    Abstract: A process for the production of fat-encapsulated follistatin. The process includes steps of a) metering fat having a melting point of at least 40° C. into an extruder, b) heating the fat in the extruder during rotation of the at least one screw, c) metering the follistatin into the extruder barrel to produce a flowable mixture, d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel, e) subsequently discharging the mixture through an extruder die, and f) comminuting the mixture after it discharges from the extruder die.
    Type: Grant
    Filed: October 18, 2021
    Date of Patent: March 12, 2024
    Assignee: Deutsches Institut für Lebensmitteltechnik e.V.
    Inventors: Volker Lammers, Volker Heinz, Aleksandar Pajic, Matthias Rumker von Hoven, Carolin Bommes
  • Patent number: 11865131
    Abstract: The present invention relates to a process for producing an extract powder from a fruit material of e.g. berry fruits, wherein anthocyanins are enriched from the fruit material, and to the product obtainable by the process. In the process according to the invention, anthocyanins are enriched via a cation exchanger. By eluting the anthocyanins from the cation exchanger by means of L-arginine, the process has the advantage that no salt needs to be purified from the eluate to produce an extract powder suitable for use as a dietary supplement.
    Type: Grant
    Filed: November 15, 2021
    Date of Patent: January 9, 2024
    Assignee: Deutsches Institut für Lebensmitteltechnik e.V.
    Inventor: Andreas Juadjur
  • Patent number: 11785965
    Abstract: The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.
    Type: Grant
    Filed: August 13, 2018
    Date of Patent: October 17, 2023
    Assignee: DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V
    Inventor: Ute Bindrich
  • Patent number: 11666077
    Abstract: A method for producing liver pâté that models classic goose liver pâté made of goose foie gras. The liver pâté does not contain foie gras and only humanely produced raw materials are used. Aqueous jelly is obtained from collagen-containing animal tissue and concentrated into water-soluble jelly. Liquid fat is obtained from animal fat tissue. Raw strained animal liver is obtained by separating solid components. The concentrated aqueous jelly, liquid fat and strained raw liver are mixed, cured and cooked in a container.
    Type: Grant
    Filed: April 17, 2019
    Date of Patent: June 6, 2023
    Assignee: Deutsches Institut fuer Lebensmitteltechnik e.V
    Inventor: Nino Terjung
  • Patent number: 11304434
    Abstract: The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.
    Type: Grant
    Filed: June 8, 2017
    Date of Patent: April 19, 2022
    Assignee: DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V.
    Inventors: Dieter Albers, Kemal Aganovic, Knut Franke
  • Patent number: 11171469
    Abstract: The invention relates to a housing having at least one current passage that is impervious to high pressure acting from the exterior, e.g. of at least 1000 bar, e.g. up to 8000 bar. The housing has a first housing part and a second housing part that by spaced-apart bearing surfaces that are facing one another, between which at least one insulator is arranged, with the at least one insulator imperviously encompass an inner volume. The housing is opened easily by spacing apart the first housing part from the second one. Generally, the housing parts are electrically insulated from one another by the insulator.
    Type: Grant
    Filed: September 9, 2019
    Date of Patent: November 9, 2021
    Assignee: DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V.
    Inventor: Bernhard Hukelmann
  • Publication number: 20210204575
    Abstract: The invention relates to a food, especially a meat product, containing a specific taste-active substance, to the use of raw materials of meat, or of extracts of such raw materials of meat, as taste-active substance, and to a method for producing a food containing a taste-active substance, especially a meat product containing taste carriers. Here, the invention relates to those foods, especially meat products, selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat, which contain (i) at least partially fermented meat, or (ii) an extract of at least partially fermented meat, as taste-active substance in the food.
    Type: Application
    Filed: May 23, 2019
    Publication date: July 8, 2021
    Applicants: The Family Butchers Nortrup GmbH & Co. KG, DIL Deutsches Institut für Lebensmitteltechnik e.V.
    Inventors: Wolfgang KÜHNL, Thomas WINNEMÖLLER, Christian HERTEL, Dirk STEINRIEDE
  • Patent number: 11033045
    Abstract: Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to ?1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.
    Type: Grant
    Filed: October 5, 2017
    Date of Patent: June 15, 2021
    Assignee: DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V.
    Inventor: Nino Terjung
  • Patent number: 10973249
    Abstract: The invention shows a food casing comprising a hose casing and cover plates terminally attached thereto in a liquid tight manner, which cover plates cover the terminal cross-sectional openings of the hose casing. At least one of the cover plates has a filling opening comprising a check valve, which is passable for food mass filled in the hose casing and blocks against the leakage of food mass out of the hose casing.
    Type: Grant
    Filed: September 28, 2017
    Date of Patent: April 13, 2021
    Assignee: Deutsches Institut für Lebensmitteltechnik e.V.
    Inventor: Bernhard Hukelmann
  • Patent number: 10370202
    Abstract: The invention describes a suction gripper for elastic slices sticking to each other, such as slices of food. The suction gripper has a suction cup, to which reduced pressure is applied in a controlled manner. The suction gripper is characterized by a tube, which projects at least into the plane of the suction opening of the suction cup, optionally projects over the plane of the suction opening, and to which pressured gas may be applied.
    Type: Grant
    Filed: August 30, 2017
    Date of Patent: August 6, 2019
    Assignee: Deutsches Institut fuer Lebensmitteltechnik e.V
    Inventor: Bernhard Hukelmann
  • Patent number: 10130108
    Abstract: The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied.
    Type: Grant
    Filed: August 8, 2013
    Date of Patent: November 20, 2018
    Assignees: DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V., TRITON GMBH
    Inventors: Volker Heinz, Fritz Kortschack
  • Patent number: 9545122
    Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.
    Type: Grant
    Filed: June 22, 2012
    Date of Patent: January 17, 2017
    Assignees: Deutsches Institut für Lebensmitteltechnik e.V., Triton GmbH
    Inventors: Bernhard Hukelmann, Stefan Töpfl, Volker Heinz, Fritz Kortschack
  • Publication number: 20160309729
    Abstract: The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, wherein the raw material or an already available intermediate product is exposed to a vacuum. According to the invention, moisture, in particular water or water vapor, released during the treatment under vacuum is bound by means of adsorbents in order to accelerate the drying process, wherein the adsorption process occurs in one or more stages depending on the desired degree of drying or the aw value of the raw material or intermediate product.
    Type: Application
    Filed: September 17, 2014
    Publication date: October 27, 2016
    Applicant: DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V.
    Inventor: Fritz Kortschack
  • Publication number: 20140287112
    Abstract: The invention relates to a device for treating raw materials, comprising at least two spaced-apart electrodes, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed by at least two electrically separated electrode segments of which each segment is electrically connected to the electrical energy source in a controlled manner and each electrode segment is connected to a measuring apparatus designed to determinate the electrical conductivity between electrode segments, wherein the electrical energy source is controlled by a control unit and the electrical energy source is controlled and is set up to respectively apply electrical energy at least to the two electrode segments between which the lowest electrical conductivity is determined.
    Type: Application
    Filed: August 3, 2012
    Publication date: September 25, 2014
    Applicant: DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK E.V.
    Inventor: Bernhard Hukelmann
  • Publication number: 20140186499
    Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.
    Type: Application
    Filed: June 22, 2012
    Publication date: July 3, 2014
    Applicants: TRITON GMBH, DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V.
    Inventors: Bernhard Hukelmann, Stefan Töpfl, Volker Heinz, Fritz Kortschack
  • Publication number: 20130330455
    Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.
    Type: Application
    Filed: February 12, 2013
    Publication date: December 12, 2013
    Applicant: Deutsches Institut fuer Lebensmitteltechnik e.V.
    Inventors: Waldemar Buxmann, Volker Heinz, Stefan Toepft
  • Publication number: 20130133294
    Abstract: The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer.
    Type: Application
    Filed: March 31, 2011
    Publication date: May 30, 2013
    Applicants: TRITON GMBH, NORDENIA TECHNOLOGIES GMBH, DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V.
    Inventors: Fritz Kortschack, Volker Heinz, Stefan Töpfl, Bernhard Hukelmann, Herbert Bader, Ralf Niepelt
  • Publication number: 20120032461
    Abstract: The invention provides a suction gripper, the drive means of which consists of a compressed-air source and which is disposed, respectively, that a connectable drive means can consist of a compressed-air source. The suction gripper according to the invention has a central channel in a casing which preferably is arranged along the longitudinal axis of the casing. The central channel has a first opening opened up by a convex surface around the central channel. The central channel adjacent to the convex surface has its smallest cross-section and from this broadens towards the second opening opposite the first opening.
    Type: Application
    Filed: August 4, 2011
    Publication date: February 9, 2012
    Applicant: Deutsches Institut fuer Lebensmitteltechnik e.V.
    Inventor: Bernhard Hukelmann