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91.发明授权
公开(公告)号：EP1713351B1
公开(公告)日：2009-07-15
申请号：EP05704613.8
申请日：2005-02-04
Applicant: Koninklijke Coöperatie Cosun U.A.
Inventor： SOMSEN, Dirk, Johan , DE WAELE, Erwin, Theofiel
CPC classification number: A23B7/06 , A23L5/21 , A23L19/14 , A23L19/19 , C13B20/144
Abstract: The invention relates to a process of producing a food product by heat-treating a food material containing reducing sugars, comprising the step of blanching the food material, wherein the blanching step comprises subjecting the food product to an active blanching medium under blanching conditions in a blanching section to produce spent blanching medium, withdrawing reducing sugars from the spent blanching medium to produce active blanching medium using a sugar-withdrawing means, and reusing the active blanching medium. The process can be performed in one section, or the reducing sugars can be withdrawn in a desugaring section which is separated from the blanching section, recycling the treated active blanching medium to the blanching section. The process can also be applied to withdraw asparagine, or a combination of reducing sugars and asparagine. The sugar-withdrawing means can be a conversion agent capable of withdrawing reducing sugars such as bacteria, yeasts and moulds, in which case the selective withdrawal is called fermentation, and enzymes, or it can be a sorbent capable of selectively adsorbing reducing sugars or asparagine in a chromatographic separation.
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92.发明公开Procédé de traitement; notamment de blanchiment et/ou de cuisson de produits alimentaires en vrac 有权Behandlungsverfahren; insbesondere zum Blanchieren und / oder Kochen von losen Lebensmitteln
公开(公告)号：EP1911353A1
公开(公告)日：2008-04-16
申请号：EP07370022.1
申请日：2007-10-12
Applicant: Bonduelle Société Anonyme
Inventor： Maureaux, Alain , Luchini, François
Abstract: La présente invention concerne un procédé de traitement, notamment de blanchiment et/ou de cuisson, de produits alimentaires (1) placés en vrac en couche (2) sur un convoyeur (3) à l'intérieur d'une enceinte (4) de traitement, dans lequel procédé lesdits produits alimentaires (1) sont transportés en continu et au moins chauffés pendant un temps donné et une pression donnée.
Selon la présente invention, on chauffe lesdits produits alimentaires (1) placés en vrac en couche (2) avec une hauteur allant jusqu'à 250 mm et dont la densité est comprise entre 700 et 800 kg/m 3 , pendant un temps compris entre 30 s et 15 min, par contact direct avec un fluide (5) caloporteur constitué d'un mélange de vapeur (16) d'eau et d'eau liquide chaude (15, 17), le mélange étant forcé au-travers de ladite couche (2) desdits produits alimentaires (1), afin d'engendrer un traitement homogène desdits produits dans la couche (2).
La présente invention concerne en outre une installation (6) de traitement, notamment de blanchiment et/ou de cuisson, de produits alimentaires (1) placés en vrac en couche sur un convoyeur (3), conçue pour la mise en oeuvre de procédé selon la présente invention.
Ladite installation selon la présente invention présentant une enceinte (4) comprenant des moyens pour contrôler la pression à l'intérieur de ladite enceinte (4), des moyens (7) pour transporter lesdits produits alimentaires (1) à l'intérieur de ladite enceinte (4) en continu et des moyens pour soumettre lesdits produits (1) à une température élevée pendant un temps donné et une pression donnée.
Ladite installation présente en outre des moyens (8) pour créer un fluide (5) caloporteur constitué d'un mélange de vapeur d'eau et d'eau liquide chaude, et des moyens pour forcer ledit fluide (5) au-travers de ladite couche (2) desdits produits alimentaires (1).Abstract translation: 用于清洁和/或烹饪食品的热处理过程 放置在输送机（3）上的散装层（2）中的蔬菜，包括将放置在本体层中的食品以50-150mm的高度和700-800kg / m 3的密度加热30秒至1 分钟，与由水蒸气和液体热水的混合物构成的冷却剂流体（5）直接接触。 输送机放置在处理容器内，食品在连续输送和加热一定温度和压力下。 用于清洁和/或烹饪食品的热处理过程 放置在输送机（3）上的散装层（2）中的蔬菜，包括将放置在本体层中的食品以50-150mm的高度和700-800kg / m 3的密度加热30秒至1 分钟，与由水蒸气和液体热水的混合物构成的冷却剂流体（5）直接接触。 输送机放置在处理容器内，食品在连续输送和加热一定温度和压力下。 混合物通过该层进行强化，以产生层中食品的均匀处理。 冷却剂流体提供脉动流（14）以在食品层上方产生压力（1000-3000帕），并补偿由该层产生的压力损失。 处理外壳内的压力等于和大于大气压力。 液体热水由直径50-200μm的水的微滴组成。 用95-120℃的热水处理食品。对于处理设备，包括独立权利要求。
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公开(公告)号：EP1738660A3
公开(公告)日：2007-04-04
申请号：EP06250008.7
申请日：2006-01-04
Applicant: Lyco Manufacturing, Inc.
Inventor： Zittel, David R. , Maupin, Daniel D.
CPC classification number: A23N12/04 , A23B7/06 , A23L3/00 , Y02A40/922
Abstract: A food processing apparatus (10) includes a tank (26) defining a heat compartment (38) having an inlet end (22) for receiving food product and an outlet end (18) for discharging food product, an inlet for introducing a non-liquid heat transfer medium to the heat compartment (38) and a drum (50) rotatably mounted within the inner compartment (38) and having an auger (62) therein. The auger (62) advances food product within the tank (26) from the inlet end (22) toward the outlet end (18) and through the non-liquid heat transfer medium. The apparatus (10) includes a recirculation mechanism (14) configured and adapted to create a uniform temperature pattern within the heat compartment (38) and to transfer non-liquid heat transfer medium from the outlet end (18) of the heat compartment to the inlet end (22) of the heat compartment (38).
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公开(公告)号：EP1713351A1
公开(公告)日：2006-10-25
申请号：EP05704613.8
申请日：2005-02-04
Applicant: Koninklijke Coöperatie Cosun U.A.
Inventor： SOMSEN, Dirk, Johan , DE WAELE, Erwin, Theofiel
CPC classification number: A23B7/06 , A23L5/21 , A23L19/14 , A23L19/19 , C13B20/144
Abstract: The invention relates to a process of producing a food product by heat-treating a food material containing reducing sugars, comprising the step of blanching the food material, wherein the blanching step comprises subjecting the food product to an active blanching medium under blanching conditions in a blanching section to produce spent blanching medium, withdrawing reducing sugars from the spent blanching medium to produce active blanching medium using a sugar-withdrawing means, and reusing the active blanching medium. The process can be performed in one section, or the reducing sugars can be withdrawn in a desugaring section which is separated from the blanching section, recycling the treated active blanching medium to the blanching section. The process can also be applied to withdraw asparagine, or a combination of reducing sugars and asparagine. The sugar-withdrawing means can be a conversion agent capable of withdrawing reducing sugars such as bacteria, yeasts and moulds, in which case the selective withdrawal is called fermentation, and enzymes, or it can be a sorbent capable of selectively adsorbing reducing sugars or asparagine in a chromatographic separation.
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95.发明公开
公开(公告)号：EP1561382A2
公开(公告)日：2005-08-10
申请号：EP05075301.1
申请日：2005-02-07
Applicant: Flaminex bvba
Inventor： Degrijse, Conny
CPC classification number: A23B7/04 , A23B7/0416 , A23B7/05 , A23B7/06
Abstract: The invention relates to a method for preparing deep-frozen leaf vegetables, wherein the leaf vegetables are washed, blanched and deep-frozen. It is an object of the present invention to provide a method for preparing deep-frozen leaf vegetables wherein the moisture content of the end product can be precisely controlled within certain bounds.
Abstract translation: 本发明涉及一种用于制备深冻叶蔬菜的方法，其中叶蔬菜被洗涤，漂白和深冻。 本发明的目的是提供一种用于制备深冻叶蔬菜的方法，其中最终产品的水分含量可以精确地控制在某些范围内。
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Patent Agency Ranking
公开(公告)号：EP1123657B1
公开(公告)日：2004-11-17
申请号：EP00102667.3
申请日：2000-02-09
Applicant: SOCIETE DES PRODUITS NESTLE S.A.
Inventor： Sundara, Venkata-Ramana , Berberat, Alexis
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公开(公告)号：EP1439760A1
公开(公告)日：2004-07-28
申请号：EP02716558.8
申请日：2002-04-16
Applicant: Wagner, Werner, Erwin
Inventor： Wagner, Werner, Erwin
CPC classification number: A23B7/005 , A23B7/06 , A23B9/02 , A23L7/196 , A23L7/1975 , A23L11/03 , A23L11/31 , A23N17/004
Abstract: A process of precooking grains is described, which comprises the steps of: a) Charging the grains into a reactor (4) in a controlled manner; b) Applying a first negative pressure to the reactor (4); c) Heating the grains contained in the reactor (4); d) Applying a second negative pressure to the reactor (4); and e) Cooling the grains. An equipment for precooking grains is also described, which comprises at least one reactor (4), which is associable with means (9) for applying negative pressure.
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公开(公告)号：EP1408773A1
公开(公告)日：2004-04-21
申请号：EP02700910.9
申请日：2002-02-22
Applicant: Gaya Mensana Sp. ZO. O.
Inventor： PLOCHARSKI, Witold , KONOPACKA, Dorota
CPC classification number: C12Y301/01011 , A23B7/022 , A23B7/06 , A23B7/08 , A23B7/10 , A23B7/155 , A23L19/03 , C12Y302/01004
Abstract: The invention concerns a process of manufacturing chips of vegetables and fruits, applied in a food industry, especially of carrots, celeries, bananas and apples. The process is characterised in that the vegetables and fruits are cut into slices, and then blanched (carrots), undergo an enzymatic treatment (carrots and apples) and an enyzmatic-chemical modification (bananas) and then are saturated in a solution of primary composition: saccharose amounting for/15-35% of mass/, acid mixture: citric and ascorbic amounting for /0,11-014% of mass/. Saturation parameters: room temperature, time /1-5 min/. Depending on the example of method, and the invention includes twelve examples, the composition of saturating solution alters. After the saturation of sliced vegetables and fruits, the drying is taking place: for bananas, carrots and celeries in a single layer. Drying parameters: temperature of /70-110 °C/, time /240-250 min/. air stream speed of /3,5-5,0 m/s/. Drying of carrots includes two stages: drying during /1 h/ and drying out during /1 h+. Aromaflavour additions can be included in a saturating solution, as well as they can be used to sprinkle the product with them.
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公开(公告)号：EP1407671A1
公开(公告)日：2004-04-14
申请号：EP03255692.0
申请日：2003-09-11
Applicant: UNILEVER PLC , UNILEVER N.V.
IPC: A23B7/04
Abstract: A process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps:
(i) subjecting a vegetable or part thereof to a firming treatment selected from:
a) immersing the vegetable or part thereof in a solution of a calcium salt.
b) heating the vegetable or part thereof to a temperature in the range 50 to 70°C, and
c) a combination of a) and b);
(ii) under-cooling to a core temperature of less than or equal to -5°C;
(iii) reducing the temperature to less than or equal to -18°C.
The frozen vegetables, when thawed, possess a texture and appearance which closely resembles that of fresh vegetables.Abstract translation: 该方法包括对植物或部分进行紧固处理。 该处理选自将蔬菜浸入钙盐溶液中。 将蔬菜加热至约50摄氏度至70摄氏度的温度。 蔬菜被冷却到核心温度低于或等于-5摄氏度。 温度降低至-18摄氏度以下。 还包括通过冷冻蔬菜或部分的生产方法获得的冷冻蔬菜的独立权利要求。
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公开(公告)号：EP1296570A1
公开(公告)日：2003-04-02
申请号：EP01949528.2
申请日：2001-06-26
Applicant: DUCROS
Inventor： COLONAT, Jean-François , BOUILLON, Régis , OLLIVIER, Gilbert
CPC classification number: A23B7/157 , A23B7/022 , A23B7/06 , A23B7/154 , A23B9/02 , A23B9/08 , A23B9/26 , A23B9/30 , A23L27/14
Abstract: The invention concerns a substantially dehydrated vegetable product, in particular a herb, an aromatic or spice plant, characterised in that it has the following characteristics: a mineral salt content of about 8 wt. % to about 15 wt. % relative to said vegetable product total weight; a carbohydrate or polyol content of about 4 wt. % to 15 wt. % relative to said vegetable product total weight; a water content of about 10 wt. % to about 30 wt. % relative to the vegetable product total weight; a water activity (aw) of about 0.5 to about 0.7; preservation of organoleptic properties of the corresponding original product for a time interval of about 5 months.
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