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公开(公告)号：EP2048961A2
公开(公告)日：2009-04-22
申请号：EP07813082.0
申请日：2007-07-18
发明人： BOWS, John, Richard , BURNHAM, Colin, Jeffrey , COKER, Jonathan, Paul , ELLIS, David , HICKIE, David, Lester , HILLIARD, Greg, Paul , LOCK, Michelle, Louise , MALONEY, Norman, John , NEWBERRY, Brian, Richard , PAPALIA, Rocco, Dominic , TOMLINSON, Paul, Frederick , WHITEHAIR, Stanley, Joseph , YONNONE, Martin
IPC分类号： A23B7/01
摘要： The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready- to- eat snack having the conventional texture and taste associated with fried snack products.
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32.发明授权PROCESS OF AND APPARATUS FOR PROVIDING AT LEAST A PARTIAL BARRIER TO MOISTURE VAPOUR TRANSFER THROUGH THE SURFACE OF A MATERIAL AND/OR FOR REMOVING MOISTURE FROM A MATERIAL 失效方法和装置，用于创建至少部分的阻隔对水分蒸发传输通过材料的表面和/或除水分从材料
公开(公告)号：EP0759706B1
公开(公告)日：2006-01-04
申请号：EP95924793.3
申请日：1995-07-11
CPC分类号： A23L3/54 , A23C19/086 , A23C19/0912 , A23K40/00 , A23L3/005 , A23L3/0055
摘要： A process of providing at least a partial barrier to moisture vapour transfer through the surface of a material without substantially spoiling the material, said process comprising: (A) subjecting the material to a controlled temperature and humidity environment, said environment being at a temperature and partial vapour pressure of water which do not spoil the material, and, in which the partial vapour pressure of water of said environment is below saturation; (B) irradiating the material in the environment with infrared radiation, said amount of infrared radiation being sufficient to at least partially seal the surface of the material to provide at least a partial barrier to moisture vapour transfer through the surface of the material without spoiling the material; and (C) maintaining (i) the temperature of the environment, and (ii) the partial vapour pressure of water of said environment below saturation, whereby the material is not spoilt during step (B).
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33.发明公开Verfahren zur Behandlung von Kräutern mittels Mikrowelle 审中-公开Verfahren zur Behandlung vonKräuternmittels Mikrowelle
公开(公告)号：EP1197151A3
公开(公告)日：2002-09-18
申请号：EP01730003.9
申请日：2001-10-09
发明人： Buschmann, Urban
CPC分类号： A23B7/0441 , A23B7/012 , A23B7/0416 , A23B7/055 , A23B9/04 , A23B9/06 , A23B9/10
摘要： Die Erfindung betrifft ein Verfahren zur Herstellung tiefgefrorener Kräuter. Grundsätzlich sind die Hersteller von Nahrungsmitteln und dgl. immer bestrebt, Verbesserungen ihrer Produkte zu erreichen. Bei Kräuter ist es immer wünschenswert, ihre Elastizität und Aroma zu erhalten, ihre Haltbarkeit zu verlängern und gleichzeitig die mikrobiologische Belastung der Kräuter deutlich zu reduzieren. Dieses erreicht das erfindungsgemäße Verfahren dadurch, daß die Kräuter in ein leicht kompaktes Gebilde mit einem speziellen Gewicht von 0,01-0,5 g/cm 3 gebracht werden und in der Mikrowelle ggf. unter gleichzeitiger Kühlung und Sauerstoffausschluß behandelt werden, und zwar in einem Temperaturbereich von - 20 bis
摘要翻译： 生产深冷草药的方法使其天然弹性和/或芳香物质被保存，包括将原始产品的致密层经受在0.3-24250MHz频率范围内的交变电磁场， 20摄氏度到60摄氏度以上，是新的。 该方法生产的草药也包括独立权利要求。
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34.发明公开THE METHOD FOR FINAL TREATMENT OF PRECOOKED LEGUMINOUS PLANTS AND CEREALS 审中-公开ENDBEHANDELUNG捆行动的预煮或豆类谷物方法
公开(公告)号：EP1217903A1
公开(公告)日：2002-07-03
申请号：EP00956044.2
申请日：2000-09-11
申请人： Kepka, Roman
发明人： Kepka, Roman
摘要： The method for final treatment of precooked leguminous plants and cereals, without subsequent drying and without use of chemical and stabilizing additives, in which the dry fruits are cleared of surface impurities by rinsing previously. They are soaked in cold water free of chemical additives during the period of 3 to 30 hours. The fruits, treated in such a way, are exposed to the environment of electromagnetic waves at frequency of 2,450 MHz, power of 750 W at least and temperature over 100 °C during the time period of 10 to 25 minutes. After removal from the microwave environment and after subsequent dripping of water at temperature of +40 °C to+60 °C said fruits are cooled down by shock freezing to temperature below -18 °C and packed afterwards.
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公开(公告)号：EP0779782B1
公开(公告)日：1999-03-31
申请号：EP95931168.9
申请日：1995-08-18
申请人： UNILEVER PLC , UNILEVER N.V.
IPC分类号： A23B7/02 , A23B7/01 , A23L1/212 , A23L1/224 , A23L1/2165
CPC分类号： A23B7/01 , A23B7/02 , A23L19/01 , A23L19/03 , A23L19/05 , A23L19/14 , A23L19/15 , A23L19/18 , A23L19/19 , A23L27/16 , A23L33/22
摘要： A dehydrated vegetable product is obtained by: (a) flash blanching a vegetable in up to 100 % saturated steam; (b) steam cooking the vegetable in 35 to 65 % saturated steam; (c) cooking the vegetable by exposure to infrared radiation for from 1.5 to 6.0 minutes. This dehydrated vegetable product is particularly useful as a binder in complex moulded products and as a filling or topping component.
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公开(公告)号：EP0622023B1
公开(公告)日：1997-08-13
申请号：EP93116217.6
申请日：1993-10-07
CPC分类号： A23B7/0056 , A23B7/06 , A23B7/152 , A23B7/157
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公开(公告)号：EP0757894A1
公开(公告)日：1997-02-12
申请号：EP94830410.0
申请日：1994-08-30
申请人： UNILEVER N.V.
IPC分类号： A23B7/02 , A23B7/01 , A23L1/212 , A23L1/224 , A23L1/2165
CPC分类号： A23B7/01 , A23B7/02 , A23L19/01 , A23L19/03 , A23L19/05 , A23L19/14 , A23L19/15 , A23L19/18 , A23L19/19 , A23L27/16 , A23L33/22
摘要： A dehydrated vegetable product is obtained by
(a) flash blanching in 100% saturated steam;
(b) steam cooking in 35 to 65% saturated steam;
(c) infra-red cooking.
This dehydrated vegetable product is particularly useful as a binder in complex moulded products and as a filling or topping component.摘要翻译： 通过（a）在100％饱和蒸汽中闪蒸来获得脱水蔬菜产品; （b）蒸煮35至65％的饱和蒸汽; （c）红外烹饪。 该脱水蔬菜制品特别可用作复合成型制品中的粘合剂，作为填充剂或顶部成分。
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38.发明公开
公开(公告)号：EP0470017A1
公开(公告)日：1992-02-05
申请号：EP91420277.5
申请日：1991-07-25
申请人： GATTEFOSSE S.A.
摘要： Procédé pour stabiliser des plantes végétales, caractérisé en ce qu'il consiste :
à réhydrater des plantes fraiches pour amener leur teneur en eau au voisinage de la teneur en eau initiale de la plante fraichement cueillie ;
puis, à soumettre cette plante réhydratée à un traitement aux hyperfréquences, jusqu'à atteindre dans cette plante, une température au moins égale à la température de dénaturation des enzymes spécifiques conte nues dans cette plante.
Application : Stabilisation des plantes à usage médical, entaire, aromatique et cosmétologique.摘要翻译： 用于稳定植物材料的方法的特征在于其包括： - 将新鲜植物再水化以将其水含量恢复到新近采摘的植物的初始含水量; - 然后使该再水化植物进行超高频处理，以在该植物中达到至少该植物中所含特定酶的变性温度的温度。 应用：稳定药用植物，食用植物，芳香植物和植物用于美容。
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公开(公告)号：EP3675914B1
公开(公告)日：2024-07-24
申请号：EP17923887.8
申请日：2017-08-30
IPC分类号： A61L2/12 , A61L2/02 , F26B17/02 , F26B7/00 , A23B7/02 , A23B7/015 , A61K31/352 , A61K36/185 , A23B7/01 , A23L3/01 , A23L3/015 , A61L2/04 , F26B5/04 , F26B17/04 , F26B21/10 , F26B25/00 , A61L2/00
CPC分类号： A23L3/01 , A23L3/0155 , A23B7/01 , A61K36/185 , A61L2/0023 , A61L2/04 , A61L2202/2120130101 , F26B5/048 , F26B17/04 , F26B21/10 , F26B25/002
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公开(公告)号：EP4275512A3
公开(公告)日：2024-02-14
申请号：EP23198823.9
申请日：2016-10-06
发明人： UNLU, Emine , GAO, Yang , DABSON, Shanna Christine
IPC分类号： A23G3/34 , A23G3/48 , A23L19/00 , A23L25/00 , A23L25/10 , A23L3/01 , A23L3/015 , A23L29/231 , A23L29/238 , A23L29/256 , A23B7/00 , A23B7/01
摘要： An edible composition comprising a fruit and/or vegetable base material and a hydrocolloid, wherein the hydrocolloid is selected from the group consisting of pectin, agar, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof.
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