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    Procédé de préparation d'extraits végétaux permettant l'obtention d'une nouvelle forme galénique
    41.
    发明公开
    Procédé de préparation d'extraits végétaux permettant l'obtention d'une nouvelle forme galénique 有权
    一种用于生产植物提取物，其使接收到新的盖伦式的过程

    公开(公告)号：EP2080436A2

    公开(公告)日：2009-07-22

    申请号：EP09305035.9

    申请日：2009-01-14

    Applicant: Thiomed

    Inventor： Dubourdeaux, Michel

    IPC: A23L1/30 ,  A61K36/85 ,  A61K8/97 ,  A23F3/16 ,  A23F3/22 ,  A23L1/025

    CPC classification number: A23F3/34 ,  A23L33/105 ,  A23V2002/00 ,  A61K8/97 ,  A61K36/85 ,  A23V2250/21

    Abstract: La présente invention concerne un procédé de préparation d'extraits végétaux à partir de matière végétale, aboutissant à une nouvelle forme galénique. Ce procédé comporte les étapes suivantes :
    - une étape de contact entre la matière végétale et un solvant ;
    - au moins une étape d'extraction des principes actifs, avantageusement réalisée sous hyperfréquence et sous pression réduite ;
    - une étape de séchage de la matière végétale ayant subi au moins l'étape d'extraction en présence de la fraction obtenue à l'issue d'au moins l'étape d'extraction, afin de permettre la fixation des principes actifs sur la matière végétale.

    Abstract translation: 从植物材料中的植物提取物的制备包括使所述植物材料和溶剂，活性成分和干燥的萃取。 一个独立的claimsoft包括用于通过的过程中，其中的活性成分被固定在植物材料而获得的植物提取物。

    Process for lowering the content of sugar in potatoes and device for continuous tretment of potatoes for chips manufacturing
    42.
    发明公开
    Process for lowering the content of sugar in potatoes and device for continuous tretment of potatoes for chips manufacturing 审中-公开
    减少对连续处理土豆在马铃薯中的糖含量和装置，用于生产芯片的方法

    公开(公告)号：EP1994836A1

    公开(公告)日：2008-11-26

    申请号：EP07010251.2

    申请日：2007-05-23

    Applicant: Kraft Foods R & D, Inc.

    Inventor： Andersson, Per Anders ,  Frederikson, Per Mattias ,  Turek, Evan J.

    IPC: A23L1/025 ,  A23L1/217 ,  A23N15/00

    CPC classification number: A23N1/006 ,  A23L5/20 ,  A23L5/30 ,  A23L19/18

    Abstract: The present invention relates to a method of lowering and controlling the content of reducing sugars in a potato raw material without affecting the cell wall or starch structure, said method comprising the steps of suspending the potato raw material in an aqueous carrier and applying moderate electric field pulses having a field strength in the range of from 200 to 10,000 V/cm, or a moderate electric alternate current field having a field strength in the range of from 100 to 400 V/cm to the suspended potato raw material. The method can be applied in a process for producing potato chips, prior to a frying step. Furthermore, the invention relates to a device for carrying out the method of the invention.

    Abstract translation: 本发明涉及降低和控制在马铃薯原料还原糖的含量，而不会影响细胞壁或淀粉结构的方法，所述方法包括在至wässrige载体马铃薯原料悬浮和施加中等的电场的步骤 具有在200的范围内的场强至10,000伏/厘米，或具有在从100至400伏/厘米至悬浮马铃薯原料的范围内的场强的电适中交流磁场脉冲。 该方法可以在一个过程中应用用于煎炸步骤之前生产薯片，。 进一步，本发明涉及一种用于执行本发明的方法的装置。

    Acoustically-treated food and method for flavor enhancement
    44.
    发明公开
    Acoustically-treated food and method for flavor enhancement 审中-公开
    Akustisch behandeltes Nahrungsmittel und Verfahren zur Geschmacksverbesserung

    公开(公告)号：EP1875813A1

    公开(公告)日：2008-01-09

    申请号：EP07252726.0

    申请日：2007-07-06

    Applicant: Cassone, Alphonse

    Inventor： Cassone, Alphonse

    IPC: A23L1/025

    CPC classification number: A23L5/32

    Abstract: A method of enhancing the flavor of food by exposing the food to acoustic waves from a low frequency sonic transducer immersed in liquid is provided. The liquid may be the food itself and/or the food may be positioned within a range between about 635mm (¼ inch) and about 6.1m (20 feet) from the liquid-containing container, and is preferably exposed to waves at a frequency ranging between about 1 Hertz to about 1000 Hertz, optimally 600 Hz for approximately one minute to 24 hours, optimally about 30 minutes. The acoustically-treated food is also provided.

    Abstract translation: 提供了一种通过将食物暴露于浸入液体中的低频声音换能器的声波来增强食物风味的方法。 液体可以是食物本身和/或食物可以位于离液体容器约635mm（¼英寸）至约6.1m（20英尺）之间的范围内，并且优选地以频率范围暴露于波浪 约1赫兹至约1000赫兹，最佳600赫兹约1分钟至24小时，最佳约30分钟。 还提供了声处理食品。

    PROCESS FOR PRODUCING SHELF-STABLE FRUIT-PRODUCTS BY FRUIT CELL FRAGMENTATION AND PRODUCTS OBTAINABLE THEREBY
    46.
    发明授权
    PROCESS FOR PRODUCING SHELF-STABLE FRUIT-PRODUCTS BY FRUIT CELL FRAGMENTATION AND PRODUCTS OBTAINABLE THEREBY 失效
    用于生产水果制品经粉碎水果，细胞因此可供产品

    公开(公告)号：EP0845952B1

    公开(公告)日：2004-10-27

    申请号：EP96926863.0

    申请日：1996-08-01

    Applicant: PepsiCo, Inc.

    Inventor： PepsiCo, Inc.

    IPC: A23L1/025 ,  A23L2/46 ,  A23L1/212 ,  A23L2/04

    CPC classification number: A23L2/04 ,  A23L2/46 ,  A23L19/09

    Abstract: Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is produced by a process which intentionally breaks the intact cellular structure of the fruit in order to substantially reduce average fruit particle size and facilitate formation of a complex or matrix of small particles surrounded by fluid. The product so produced has a high level of solid materials but is, due to the very small particle size, essentially free of sedimentation-related problems associated with soluble and suspended solids. The product has a moderate viscosity despite the large solids content and lack of viscosity enhancers, as well as an optimal DEG Brix without the addition of non-fruit sugar or acid.

    APPARATUS AND METHOD FOR FORMING CEREAL FOOD PRODUCTS
    47.
    发明公开
    APPARATUS AND METHOD FOR FORMING CEREAL FOOD PRODUCTS 失效
    装置和方法生产粮食产品谷类

    公开(公告)号：EP1018894A4

    公开(公告)日：2004-05-12

    申请号：EP98920042

    申请日：1998-04-29

    Applicant: MARS INC

    Inventor： CAPODIECI ROBERTO A

    IPC: A21C11/00 ,  A23L1/00 ,  A23L1/025 ,  A23L1/164 ,  A23L1/182 ,  A23P1/10 ,  A23P1/00

    CPC classification number: A21C11/00 ,  A23L5/32 ,  A23L7/126 ,  A23L7/196 ,  A23P30/10

    Abstract: An apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble and/or insoluble flavors and a moisturizing liquid are supplied to a mixer (28). The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber (72) formed by the side walls of a chamber plate (70) and the product forming cavity of a vertically reciprocable stack assembly (86) which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.

    Procédé de traitement d'une denrée alimentaire à l'état surgelé
    48.
    发明公开
    Procédé de traitement d'une denrée alimentaire à l'état surgelé 审中-公开
    一种用于治疗速冻食品法

    公开(公告)号：EP1219179A3

    公开(公告)日：2003-12-17

    申请号：EP02356001.4

    申请日：2002-01-02

    Applicant: Etablissements Garnier

    Inventor： Garnier, Patrick

    IPC: A23L1/025 ,  A23P1/00 ,  A23L3/37 ,  A23B7/05 ,  A23L1/212

    CPC classification number: A23L29/231 ,  A23L5/30

    Abstract: Procédé de traitement d'une denrée alimentaire à l'état surgelé, dans lequel : on dispose ladite denrée alimentaire à l'état surgelé, dans une enceinte mise vide, par actionnement de moyens de mise sous vide ; on prépare une solution comportant de l'eau et un agent de liaison alimentaire ; on chauffe cette solution, de façon à la porter au-dessus de 70°C ; on réalise une micronisation de cette solution chaude, de manière à former une solution chaude micronisée et on admet la solution chaude micronisée dans l'enceinte, immédiatement après avoir arrêté lesdits moyens de mise sous vide, de manière à faire pénétrer au moins partiellement ladite solution micronisée chaude dans la denrée alimentaire.

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