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    Procédé pour éliminer d'un extrait naturel au moins un composé organique génant
    22.
    发明公开
    Procédé pour éliminer d'un extrait naturel au moins un composé organique génant 失效
    一种用于从天然提取物中除去至少一种不希望的有机产物的方法。

    公开(公告)号：EP0613621A2

    公开(公告)日：1994-09-07

    申请号：EP94400410.0

    申请日：1994-02-25

    Applicant: COMMISSARIAT A L'ENERGIE ATOMIQUE

    Inventor： Moulin, C. ,  Petit, A. ,  Faugeras, Pierre ,  Baccou, Jean-Claude ,  Jouy, Nicolas ,  Bessiere, J.M. ,  Provost, I. ,  Fontaine, H.

    IPC: A23L1/025 ,  C11B9/02

    CPC classification number: C11B9/022 ,  A23L5/20 ,  A23L5/30

    Abstract: L'invention concerne un procédé pour éliminer d'un extrait naturel au moins un composé organique gênant.
    Ce procédé consiste à soumettre l'extrait (en 1) à une irradiation au moyen d'un faisceau laser (4) dont la longueur d'onde correspond à une bande d'absorption du(des) composé(s) gênant(s) pour transformer ceux-ci en composê(s) non gênant(s) et/ou facilement séparable(s) de l'extrait.
    Par ce procédé, on peut éliminer les thujones d'un extrait de sauge, traiter un mélange de phycobiliprotéines pour détruire la phycoérythrine ou la phycocyanine, ou traiter un extrait de bergamote pour éliminer le bergaptène.

    Abstract translation: 本发明涉及一种用于从天然萃取物中除去至少一种不希望的有机化合物。 这个过程besteht在通过激光束（4）的方式将提取物（在1）至照射，其波长在所述不希望的化合物的吸收带（化合物）对应于用于将后者成化合物（化合物） 所有这是（是）上可接受的和/或从提取物中容易分离。 通过该处理的手段，它可以从一个告诉提取物中除去的thujones，以治疗藻胆蛋白的混合物以破坏藻红蛋白或藻蓝蛋白，或治疗，以除去佛手柑内酯提取佛手柑（香柑内酯） ，

    A pie having a microwave brown-able crust and method of baking same
    24.
    发明公开
    A pie having a microwave brown-able crust and method of baking same 失效
    一种具有微波炉的烤饼及其烘烤方法

    公开(公告)号：EP0303511A3

    公开(公告)日：1990-02-07

    申请号：EP88307514.5

    申请日：1988-08-12

    Applicant: CAMPBELL SOUP COMPANY

    Inventor： Kwis, Stanley H. ,  Fleming, Robert H. ,  O'Meara, John P. ,  Widicus, Warren A.

    IPC: A23L1/025 ,  A23L1/227 ,  A21D6/00

    CPC classification number: A21D2/245 ,  A21D2/181 ,  A21D2/266

    Abstract: A pie, such as a meat or fruit pie, having a bottom crust which is suitable for baking and browning in a microwave oven is provided. A preferred bottom crust contains a reducing sugar such as dextrose, an amino acid source such as whey solids, a dough conditioner to prevent dough shrinkage and a leavening agent to enhance browning and to provide a puffy crust. The pie filling contains less than 90 weight % water. The pie is supported in a tray composed of a microwave-interactive material which heats upon exposure to microwaves. The bottom crust of the pie browns as a result of several browning phenomena including low temperature Maillard browning reactions and high temperature caramelization reactions.

    Method for obtaining a food preparation based on Alliaceae vegetables and food preparation obtained by such a method
    30.
    发明公开
    Method for obtaining a food preparation based on Alliaceae vegetables and food preparation obtained by such a method 审中-公开
    基于韭菜植物和所产生的处理食品制备用于生产食品制备方法

    公开(公告)号：EP2856886A1

    公开(公告)日：2015-04-08

    申请号：EP13425132.1

    申请日：2013-10-01

    Applicant: Società Agricola Taflo s.s. di Visentin Lucia & C.

    Inventor： Visentin, Lucia ,  Negretto, Pierguido

    IPC: A23L1/01 ,  A23L3/02 ,  A23L1/025 ,  A23L1/212 ,  A23L1/221 ,  A23L1/224

    CPC classification number: A23B7/02 ,  A23B7/01 ,  A23B7/012 ,  A23L5/10 ,  A23L5/30 ,  A23L19/03 ,  A23L27/10 ,  A23L27/16

    Abstract: The present invention relates to a food preparation comprising at least one vegetable from Alliacee divided into separate pieces and subjected preferably to partial dehydratation, an acidity regulator and optionally at least one edible oil in mixture to each other. The Alliaceae vegetable is preferably onion, garlic or combinations thereof.
    Such food preparation can be obtained according to the present invention by a method comprising the steps of 1) subdivision of at least one vegetable from Alliaceae into separate pieces, 2) addition of an acidity regulator to said at least one vegetable from Alliaceae in separate pieces to form a mixture, 3) optional addition of an edible oil to said mixture, 4) irradiation of the mixture with a light beam containing ultraviolet light, 5) packaging of the mixture irradiated with a light beam containing ultraviolet light in at least one container for foods and 6) sanitization of the mixture packed in said at least one container for foods by means of microwaves.
    Said mixture can be irradiated with ultraviolet rays, preferably UV-C rays (100-280 nm) or can be irradiated with high-intensity pulses of a beam of polychromatic light containing ultraviolet rays.
    The packaged food preparation of the invention can be used effectively as a vegetable food base both for the direct preparation of food or food products ready to eat, by mixing it to further ingredients of the recipe of interest, and for the preparation of further intermediate food preparations, such as fried based on Alliaceae which in turn will constitute starting food base for obtaining food or food products, all according to the most varied recipes in particular but not exclusively of the Mediterranean cuisine.

    Abstract translation: 本发明涉及一种食品制备包含来自Alliacee至少一种蔬菜分成单独的块，并且优选进行部分脱水，酸度调节剂并任选至少一种食用油在混合物海誓山盟。 葱蔬菜优选是洋葱，大蒜或它们的组合。 分离件搜寻食物制备可以雅丁通过包括1）至少一种植物油的细分步骤从葱成，2）加入酸度调节剂到所述至少一种蔬菜从葱分成单独的块的方法来获得本发明 以形成混合物，3）任选加入食用油到所述混合物中，4）将混合物的照射用光束包含紫外光，5）用光束在至少一个容器含紫外光照射该混合物的包装 用于装在所述至少一个容器，用于借助微波的食物混合物的食品和6）消毒。 所述混合物可与超紫外线，优选UV-C射线（100-280纳米）进行照射，或者可以与多色光含紫外线的光束的高强度脉冲来照射。 本发明的包装食品制剂可有效地用于作为蔬菜食品基地既可用于直接制备的即食，通过将其混合到感兴趣的配方的其它成分的食品或食品，以及用于进一步的中间食物制备 准备,:如基于葱和平这反过来将构成获取食物或食物产品，全部gemäß来特别是最多样的食谱开始食用碱但不是唯一的地中海美食。

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