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41.发明公开Container packed with instant food for use in microwave oven 失效Nahrungsmittel enthaltenderBehälterzur Schnellzubereitung im Mikrowellenofen。
公开(公告)号：EP0409289A1
公开(公告)日：1991-01-23
申请号：EP90116876.5
申请日：1986-04-30
发明人： Yamamoto, Masanori , Kamoda, Tamotsu , Nakahara, Makoto , Fujii, Yoshimasa , Sugano, Shozo, House Food Naraasuka Dormitory
CPC分类号： B65D81/3453 , B65D2203/04 , B65D2205/00 , B65D2581/3404 , B65D2581/3429 , B65D2581/3432
摘要： The present invention relates to a container (21) packed with instant food to be cooked by a microwave oven which allows a solid instant food (24) such as instant chow mein and instant macaroni to be reconstituted to its original cooked state with good texture in a short period of time when the food is cooked in a microwave oven without the need to drain water after it is cooked.
The container packed with instant food comprises: a container (21) composed of a container body (23) and a lid (23) which is capable of tightly or substantially tightly sealing said container (21); and a solid instant food (24) accomodated in said container (21), together with a second container (25) which contains a specific amount of water, wherein said food (24) is to be reconstituted and made ready for eating on absorbing water from said second container (25) when said container (21) packed with said food (24) is heated in a microwave oven after water is added thereto in an amount equivalent to between 100 and 150 wt% of the water absorption capacity of said food (24).摘要翻译： 本发明涉及一种用微波炉包装的即食食物的容器（21），该容器（21）允许立体食物和即时通心粉等固体即食食品（24）重新构成其初始烹饪状态，具有良好的质地 食物在微波炉中烹调而不需要在煮熟后将水排出的时间短。 装有即食食品的容器包括：容器主体（23）和容器（21）组成的容器（21），其能够紧密地或基本上紧密地密封所述容器（21）; 以及容纳在所述容器（21）中的固体即食食物（24）以及含有特定量的水的第二容器（25），其中所述食物（24）将被重新配制并准备好在吸收水上进食 当将所述食物（24）的所述容器（21）在微波炉中加热时，从所述第二容器（25）中加入水，所述量相当于所述食物的吸水能力的100至150重量％ （24）。
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公开(公告)号：EP0284041A3
公开(公告)日：1990-12-05
申请号：EP88104645.2
申请日：1988-03-23
摘要： A method for producing banana chips which retain the inherent taste of fresh banana, have excellent appearance without quality repairment due to drying and without any browning. Thie method comprises the steps of (a) cutting bananas into small pieces; (b) subjecting the pieces of bananas to a temperature conditioning treatment; (c) expanding the temperature conditioned pieces of bananas by quickly reducing the pressure from normal pressure to a prescibed reduced pressure; and (d) heating the expanded pieces of bananas under a reduced pressure; the time elapsed from the cutting step (a) to the completion of reduction of the pressure in the step (c) being not more than 20 minutes.
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43.发明公开
公开(公告)号：EP0255588A3
公开(公告)日：1988-11-09
申请号：EP87108578
申请日：1987-06-12
CPC分类号： C12H1/006 , A23C11/106 , A23L5/28
摘要： The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially do not proliferate, and a method of reducing an off-flavor in foods containing alcohol and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.
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公开(公告)号：EP0284042A2
公开(公告)日：1988-09-28
申请号：EP88104646.0
申请日：1988-03-23
摘要： A method for producing fruit chips comprises the steps of: (a) heating a peach or a melon in syrup having a Brix degree ranging from 12 to 30; (b) cutting the heated peach or melon into small pieces; (c) subjecting the pieces to a temperature conditioning treatment; (d) expanding the pieces subjected to the temperature conditioning treatment; and (e) heating the expanded pieces under a reduced pressure. This method makes it possible to provide chips of peach or melon which retain their inherent fresh taste and have excellent appearance without quality impairment to drying. Moreover, the chips are properly expanded and are crisp.
摘要翻译： 一种生产水果薯片的方法包括以下步骤：（a）加热白利糖度为12至30的糖浆中的桃或甜瓜; （b）将加热的桃子或瓜切成小块; （c）对片进行温度调节处理; （d）使进行温度调节处理的片膨胀; 和（e）在减压下加热膨胀件。 这种方法使得可以提供保持其固有的新鲜味道并且具有优异外观的桃子或甜瓜的薯片，而没有质量损害干燥。 此外，芯片被适当地扩展并且是脆的。
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公开(公告)号：EP0200220A2
公开(公告)日：1986-11-05
申请号：EP86105962.4
申请日：1986-04-30
发明人： Yamamoto, Masanori , Kamoda, Tamotsu , Nakahara, Makoto , Fujii, Yoshimasa , Sugano, Shozo House Food Naraasuka Dormitory
IPC分类号： B65D81/34
CPC分类号： B65D81/3453 , B65D2203/04 , B65D2205/00 , B65D2581/3404 , B65D2581/3429 , B65D2581/3432
摘要： The present invention relates to a container (1) packed with instant food to be cooked by a microwave oven which allows a solid instant food (4) such as instant chow mein and instant macaroni to be reconstituted to its original cooked state with good texture in a short period of time when the food is cooked in a microwave oven without the need to drain water after it is cooked.
The container packed with instant food comprises: a container (1) composed of a container body (2) and a lid (3) which is capable of tightly or substantially tightly sealing said container (1); and a solid instant food (4) accomodated in said container (1), wherein said food (4) is to be reconstituted and made ready for eating on absorbing water when said container (1) packed with said food (4) is heated in a microwave oven after water is added thereto in an amount equivalent to between 100 and 155 wt% of the water absorption capacity of said food (4).-
公开(公告)号：EP0284041B1
公开(公告)日：1993-08-25
申请号：EP88104645.2
申请日：1988-03-23
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47.发明公开
公开(公告)号：EP0468478A2
公开(公告)日：1992-01-29
申请号：EP91112422.0
申请日：1991-07-24
发明人： Hattori, Ryuichi , Murao, Shigeru
CPC分类号： A23L3/32 , A61L2/02 , A61L2/025 , C02F1/4608 , C02F2201/46175 , C02F2303/04 , C12N13/00
摘要： A process for sterilizing an aqueous medium containing microorganisms by applying a discharge of high-voltage electric pulses onto the surface of the medium. The medium may optionally contain buffer sufficient enough to maintain the pH of the aqueous medium within the range of from 5 to 9 after the application of the discharge of electric pulses. The process may further contain a period of discontinuing the application of the discharge, during which ultrasonic irradiation may optionally be applied. The aqueous medium containing microorganisms such as E. coli or sporulating bacteria can be effectively and economically sterilized by the disclosed process.
摘要翻译： 一种通过向介质表面施加高压电脉冲的放电来对包含微生物的水性介质进行灭菌的方法。 所述培养基可以任选地含有足够足以在施加电脉冲放电后将水性介质的pH维持在5至9范围内的缓冲液。 该方法还可以包含停止施加放电的期间，在此期间可以可选地施加超声波照射。 含有微生物如大肠杆菌或芽孢菌的含水培养基可以通过公开的方法有效地和经济地消毒。
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公开(公告)号：EP0284042A3
公开(公告)日：1990-01-17
申请号：EP88104646.0
申请日：1988-03-23
摘要： A method for producing fruit chips comprises the steps of: (a) heating a peach or a melon in syrup having a Brix degree ranging from 12 to 30; (b) cutting the heated peach or melon into small pieces; (c) subjecting the pieces to a temperature conditioning treatment; (d) expanding the pieces subjected to the temperature conditioning treatment; and (e) heating the expanded pieces under a reduced pressure. This method makes it possible to provide chips of peach or melon which retain their inherent fresh taste and have excellent appearance without quality impairment to drying. Moreover, the chips are properly expanded and are crisp.
摘要翻译： 一种生产水果片的方法，包括以下步骤：（a）将白利度为12-30的糖浆中的桃子或甜瓜加热; （b）将加热的桃或甜瓜切成小块; （c）将所述块进行温度调节处理; （d）扩大经过温度调节处理的部件; 和（e）在减压下加热膨胀块。 该方法使得可以提供保持其固有新鲜味道并且具有优异外观且没有干燥质量损害的桃或甜瓜碎片。 而且，芯片适当膨胀并且很脆。
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公开(公告)号：EP0075531B1
公开(公告)日：1988-04-13
申请号：EP82730117.7
申请日：1982-09-03
CPC分类号： B65B35/52 , A23L3/001 , A23L3/04 , B65G35/08 , Y10S414/107
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公开(公告)号：EP0096897A2
公开(公告)日：1983-12-28
申请号：EP83105870.6
申请日：1983-06-15
发明人： Sugisawa Ko , Yamamoto, Masanori , Shibuki, Masaru , Nomura, Yukihiro , Sengoku, Kouji , Higashine, Seiji
IPC分类号： A21D6/00
CPC分类号： A21D6/00
摘要： A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved visco-elasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.
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