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公开(公告)号：EP2262385A1
公开(公告)日：2010-12-22
申请号：EP09724719.1
申请日：2009-03-27
Applicant: Force Technology
Inventor： KREBS, Niels
IPC: A23L3/30 , A23L3/3409
Abstract: This invention relates to a system for and method of blanching, steaming, and/or boiling a food product (101), the method comprising applying steam of a gas (103) to at least a part of a surface area (101') of a food product (101) for a predetermined period of time thereby blanching, steaming, and/or boiling at least a part of said food product (101), wherein the method further comprises applying airborne high intensity and high power acoustic waves (104) to at least a part of said steam of gas (103) causing the part of said steam of gas (103) to oscillate substantially at the frequency and substantially with the intensity and power of the acoustic waves (104). In this way, a blanching, a steaming and/or a boiling effect can be improved by application of a combination of steam of a gas and airborne high intensity and high power acoustic waves where the sonic impact of the acoustic waves increases and enhances the blanching, steaming, and/or boiling effect of the steam. This entails that the food product (of plant or animal origin) to a larger extent will obtain the desired properties (absence of inherent enzymatic activity, preservation of colour, unchanged/only slightly changed texture and water binding capabilities).
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公开(公告)号：EP1708580A1
公开(公告)日：2006-10-11
申请号：EP03796204.0
申请日：2003-12-18
Inventor： MYSORE, Nagaraja R.R., Ctrl Food Tech. Res. Inst. , MYSORE, A.K., Ctrl Food Tech. Res. Inst. , VIJAYLAKSHMI, M.R., Ctrl Food Tech. Res. Inst. , VANAJAKSHI, Vasudeva, Ctrl Food Tech. Res. Inst. , MYSORE, Ramaswamy A., Ctrl Food Tech. Res. Inst.
Abstract: The present invention relates to a method for preparing a shelf stable, ready-to-use soup having improved organoleptic properties and nutritional content, said method comprising the steps of boiling the soup and optionally mixing the same with cleaned and boiled vegetable pieces/meat chunks/lettuce; filling the boiled soup thus obtained into a container and sealing thereof, and sterilizing the sealed container containing the soup in a retort at Fo value in the range of 6-10 and cooling the same to obtain the desired soup.
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公开(公告)号：EP1407671B1
公开(公告)日：2006-06-07
申请号：EP03255692.0
申请日：2003-09-11
Applicant: UNILEVER PLC , UNILEVER N.V.
IPC: A23B7/04
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54.发明授权PROCEDE DE TRAITEMENT DE FRUITS ET LEGUMES PAR IMMERSION ET INSTALLATION CORRESPONDANTE 有权PROCEDE DE TRAITEMENT DE FRUITS ET LEGUMES PAR IMPLIMEMENT ET INSTALLATION CORRESPONDANTE
公开(公告)号：EP1406502B1
公开(公告)日：2006-04-12
申请号：EP02764949.0
申请日：2002-07-08
Applicant: XEDA INTERNATIONAL
Inventor： SARDO, Alberto
Abstract: The invention concerns a method which consists in: providing a solution of antifungicidal and/or anti-oxidizing aqueous composition (12), placing the fruits or vegetables (3) in retaining means (4), lowering the retaining means to immerse completely the fruits or vegetables in the solution, raising the retaining means to remove the fruits or vegetables from the solution. It comprises, after completely immersing the fruits or vegetables and before removing them from the solution, intermediate steps which consist in: raising the retaining means so that at least part of the fruits or vegetables contained therein emerge from the solution, and lowering the retaining means to completely immerse the fruits and vegetables contained therein in the solution once more.
Abstract translation: 本发明涉及一种方法，其包括：提供杀真菌和/或抗氧化水性组合物（12）的溶液，将水果或蔬菜（3）置于保持装置（4）中，降低保持装置以完全浸没水果 或蔬菜溶液中，提高保留手段以从溶液中除去水果或蔬菜。 它包括在将水果或蔬菜完全浸入并且在从溶液中除去水果或蔬菜之前，中间步骤包括：提升保持装置，使得其中包含的水果或蔬菜中的至少一部分从溶液中出现，并且降低保持装置 将其中包含的水果和蔬菜再次完全浸入溶液中。
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公开(公告)号：EP1420651A4
公开(公告)日：2005-12-14
申请号：EP02760927
申请日：2002-08-29
Applicant: HORTICULTURE & FOOD RES INST
Inventor： STANLEY ROGER ANTHONY
Abstract: Food safety and longevity of still respiring fruit or vegetable pieces are enhanced reliant on a treatment process where the cut surfaces (preferably cleaned of cell debrit) are subjected to both UV light irradiation and heating so as, in concert, render the surfaces more sterile. The heating also has the effect of reducing ethylene production and at least depressing respiration. Such a process is preferably in addition to an anti-oxidant impregnation. The overall process in its preferred forms significantly extends the life and apparent freshness of, for example, apple slices when kept post treatment (eg; 25 days) over the temperature range of from 0 DEG C to 8 DEG C.
Abstract translation: 仍然呼吸的水果或蔬菜片的食品安全性和寿命得到提高，这取决于处理过程，其中切割表面（优选清除细胞清除剂）经受UV光照射和加热，因此一致地使表面更无菌。 加热也具有减少乙烯生产和至少抑制呼吸的作用。 这种方法优选除了抗氧化浸渍之外。 在0℃至8℃的温度范围内保持后处理（例如，25天）时，其优选形式的整体方法显着延长了例如苹果片的寿命和表观新鲜度。
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Patent Agency Ranking56.发明公开PROCEDE DE TRAITEMENT DE FRUITS ET LEGUMES PAR IMMERSION ET INSTALLATION CORRESPONDANTE 有权一种通过扣篮和设备水果和蔬菜的治疗中
公开(公告)号：EP1406502A1
公开(公告)日：2004-04-14
申请号：EP02764949.0
申请日：2002-07-08
Applicant: XEDA INTERNATIONAL
Inventor： SARDO, Alberto
Abstract: The invention concerns a method which consists in: providing a solution of antifungicidal and/or anti-oxidizing aqueous composition (12), placing the fruits or vegetables (3) in retaining means (4), lowering the retaining means to immerse completely the fruits or vegetables in the solution, raising the retaining means to remove the fruits or vegetables from the solution. It comprises, after completely immersing the fruits or vegetables and before removing them from the solution, intermediate steps which consist in: raising the retaining means so that at least part of the fruits or vegetables contained therein emerge from the solution, and lowering the retaining means to completely immerse the fruits and vegetables contained therein in the solution once more.
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57.发明公开Cut or sliced potato obtainable by a high-pressure process 审中-公开Geschnittene oder在Scheiben geschnittene Kartoffelnerhältlichdurch ein Hochdruckverfahren
公开(公告)号：EP1316259A1
公开(公告)日：2003-06-04
申请号：EP02380243.2
申请日：2002-11-27
Applicant: Igarane Medios, S.L.
CPC classification number: A23L3/0155 , A23B7/00 , A23B7/0053 , A23B7/06 , A23B7/148 , A23L19/14 , A23L19/19 , A23V2002/00 , A23V2300/46
Abstract: Said potato is obtainable by means of a high-pressure process, said process comprising the following steps: (a) packing of said potato; (b) increase of the pressure up to a value between 200 and 700 MPa during a period of time between 30 and 300 seconds; (c) maintaining the pressure for a period of time between 30 seconds and 30 minutes at a temperature between 0 and 40 ° C, and (d) decreasing the pressure to atmospheric pressure for a period of time between 20 and 120 seconds.
The cut potato thus obtained keeps its organoleptic properties for a longer period of time.Abstract translation: 所述马铃薯可通过高压方法获得，所述方法包括以下步骤：（a）将所述马铃薯包装; （b）在30至300秒之间的时间内将压力增加至200至700MPa之间; （c）在0至40℃的温度下将压力保持在30秒至30分钟之间的时间段，和（d）将压力降至大气压力持续20至120秒之间的时间。 这样得到的切土豆保持其感官特性较长的时间。
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公开(公告)号：EP1180328A2
公开(公告)日：2002-02-20
申请号：EP01306912.5
申请日：2001-08-14
Applicant: KRAFT FOODS HOLDINGS, INC.
Inventor： Nayyar, Dalip K. , Hill, Laura G. , Nauth, K. Rajinder , Loh, Jimbay P. , Behringer, Maluwa , Apel, Lisa
Abstract: Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50°F [about 10C] for about 15 to about 180 minutes, wherein the antimicrobial infusion cocktail comprises an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture; (b) collecting the vegetables and removing excess antimicrobial infusion cocktail; (c) drying the collected vegetables to a water activity of about 0.5 to about 0.9 to form the intermediate moisture vegetables; and (d) packaging the intermediate moisture vegetables. After drying to a water activity of about 0.5 to about 0.9, the intermediate moisture vegetables of the present invention are shelf stable. For example, such intermediate moisture vegetables having a water activity of about 0.55 to about 0.65 are expected to be shelf stable for about twelve months under ambient conditions; intermediate moisture vegetables having a water activity of about 0.75 to about 0.85 are expected to be shelf stable for about 90 days under refrigeration conditions. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked frozen vegetables.
Abstract translation: 提供优质的中等水分蔬菜和制备这种蔬菜的方法。 高质量的中间水分蔬菜通过以下步骤制备：（a）在大于约50°F至10℃的温度下将具有抗微生物输注混合液的蔬菜注入约15至约180分钟，其中抗微生物剂输注混合物包含（ 1）水溶性，主要是较低分子量的低甜度碳水化合物，（2）多元醇，（3）盐，（4）非无机甜味抑制剂，和（5）乳链菌肽衍生自 乳链菌肽生产文化; （b）收集蔬菜并除去过量的抗菌输液鸡尾酒; （c）将收集的蔬菜干燥至约0.5至约0.9的水分活度以形成中间水分蔬菜; 和（d）包装中间水分蔬菜。 在干燥至约0.5至约0.9的水分活度后，本发明的中间水分蔬菜是稳定的。 例如，具有约0.55至约0.65的水分活性的中等水分蔬菜预期在环境条件下储存稳定约12个月; 水分活度为约0.75至约0.85的中间水分蔬菜预计在制冷条件下储存稳定约90天。 煮熟时，这些中等水分蔬菜提供与高品质熟冷冻蔬菜相同的外观，质地和味道。
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59.发明授权METHOD FOR THE PRODUCTION OF A FOODSTUFF, CLOSED CONTAINER FILLED WITH A FOODSTUFF PRODUCED IN THIS WAY AND USE OF CASEIN COMPOUNDS 失效用于食物，这样充满密闭的容器KASEINVERBINDUNGSGEBRAUCH
公开(公告)号：EP0746207B1
公开(公告)日：1998-11-04
申请号：EP95909137.2
申请日：1995-03-02
Applicant: HAK B.V.
CPC classification number: A23B7/00 , A23B7/005 , A23B7/0056 , A23B7/05 , A23B7/06 , A23B7/10 , A23B7/154 , A23B7/157 , A23L11/34 , A23L19/20 , Y02A40/943 , Y02A40/946
Abstract: PCT No. PCT/NL95/00078 Sec. 371 Date Oct. 8, 1996 Sec. 102(e) Date Oct. 8, 1996 PCT Filed Mar. 2, 1995 PCT Pub. No. WO95/23516 PCT Pub. Date Sep. 8, 1995The invention relates to a method for the production of an optionally preserved, water- and/or oil-containing foodstuff such as vegetables, pulses and fruit, which a casein compound which is soluble in water and/or oil or has been dissolved in water and/or oil is added to the foodstuff before, during or after the preparation or sterilisation, a closed container, containing a foodstuff which has been prepared according to this method, as well as the use of a casein compound which is soluble in water, or has been dissolved in water, to improve the appearance of optionally preserved water- and/or oil-containing products.
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公开(公告)号：EP0727948B1
公开(公告)日：1998-07-08
申请号：EP95900808.7
申请日：1994-11-08
Applicant: Cogat, Pierre-Olivier
Inventor： Cogat, Pierre-Olivier
CPC classification number: A23L2/10 , A23B7/00 , A23B7/0053 , A23B7/06 , A23B9/005 , A23B9/025 , A23L2/04 , A23L3/0155 , A23L3/185 , A23L3/225 , A23L27/115
Abstract: An apparatus for processing hydrated biological materials, including a material feed device (6), a steam heating chamber (1) through which the materials (M1) pass, and a low-pressure expansion chamber (2) for cooling the heated material (M2) from the heating chamber (1) and evaporating off some of the water in said materials (M2), said expansion chamber (2) being respectively connected to the heating chamber (1) via a device (12) capable of maintaining a pressure differential between the two chambers (1, 2), and to a condenser (3) which is in turn connected to a vacuum source. The apparatus is characterized in that it includes a device (40) for recovering the hot condensates/exudates (L1) formed in the heating chamber (1), a device (5) for heating and evaporating said hot condensates/exudates (L2), and a device (45) for delivering and injecting the steam given off by said condensates/exudates from the exchanger (5) into the heating chamber (1).
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