中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

158 records (took 0.014 seconds)

    Microwave vacuum-drying of organic materials
    72.
    发明公开
    Microwave vacuum-drying of organic materials 有权
    Mikrowellen-Vakuumtrocknung von organischen Materialien

    公开(公告)号：EP2526776A2

    公开(公告)日：2012-11-28

    申请号：EP12178699.0

    申请日：2010-10-25

    Applicant: Enwave Corporation

    Inventor： Fu, Jun ,  Durance, Timothy , D . ,  Yaghmaee, Parastoo

    IPC: A23B4/03 ,  A23B7/02 ,  A23L3/01 ,  A23L3/54 ,  A23N12/08 ,  F26B3/347 ,  F26B5/04 ,  F26B17/04

    CPC classification number: F26B5/048 ,  A23B4/031 ,  A23B7/02 ,  A23L3/01 ,  A23L3/54 ,  A23L5/34 ,  A23N12/08 ,  A23V2002/00 ,  F26B3/347 ,  F26B5/041 ,  F26B17/04

    Abstract: An apparatus (20) for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators (50) actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber (34). The microwave-transparent window (36) in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt (60) and the microwave energy passing into the chamber (34) immediately encounters the organic materials, thus attenuating the energy and reducing arcing.

    Abstract translation: 用于微波真空干燥有机材料如食品和生物活性物质的装置（20）具有多个微波发生器（50），其被致动以便引起它们各自的微波流之间的干扰，并且将微波能量均匀分布在真空室（34）内， 。 腔室中的微波透明窗（36）被布置成使得待干燥的有机材料在输送带（60）上移动，并且进入室（34）的微波能量立即遇到有机材料，从而衰减 能量和减少电弧。

    REDUCED SUGAR RAISIN AND METHOD
    74.
    发明公开
    REDUCED SUGAR RAISIN AND METHOD 审中-公开
    与制造还原糖股份和方法葡萄干

    公开(公告)号：EP2111115A2

    公开(公告)日：2009-10-28

    申请号：EP08729888.1

    申请日：2008-02-14

    Applicant: Kellogg Company

    Inventor： PERDON, Alicia, A. ,  BAUMAN, Michael, N.

    IPC: A23B7/08 ,  A23B7/02 ,  A23B7/153 ,  A23B7/154

    CPC classification number: A23B7/08 ,  A23B7/02 ,  A23L19/03 ,  A23L27/37 ,  A23V2002/00 ,  A23V2250/264

    Abstract: A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.

    Verfahren zur Herstellung eines Heißgetränks aus einem Lebensmittel
    75.
    发明公开
    Verfahren zur Herstellung eines Heißgetränks aus einem Lebensmittel 审中-公开
    Verfahren zur Herstellung einesHeißgetränksaus einem Lebensmittel

    公开(公告)号：EP2008526A2

    公开(公告)日：2008-12-31

    申请号：EP08010177.7

    申请日：2008-06-04

    Applicant: Schneider, Jürgen

    Inventor： Schneider, Jürgen

    IPC: A23F3/16 ,  A23L2/42 ,  A23L3/36 ,  B65D85/804

    CPC classification number: A23F3/06 ,  A23B7/02 ,  A23B7/04 ,  A23F3/34 ,  A23L2/02 ,  A23L3/36 ,  A23L3/40 ,  A23L5/00 ,  A23L19/01 ,  A23L19/09 ,  A23L31/00 ,  B65D85/8043

    Abstract: Die Erfindung betrifft ein Verfahren zur Herstellung eines Heißgetränlcs aus einem Lebensmittel als Ausgangsstoff, welcher aus Tee- oder Kräuterblättern oder Pilzen oder Gemüsen oder einer Mischung hiervon oder Beeren besteht. Der Ausgangsstoff wird nach der Ernte in frischem Zustand zu einem Brei zerkleinert und dieser Brei wird in gasdichte Portionsverpackungen, wie Partionskapseln oder -pads, portioniert abgefüllt, wonach die Portionsverpackungen nach dem Abfüllvorgang eingefroren werden, und dieselben einer solchen Kaltlagerung ausgesetzt werden, welche das Auftauen der gefrorenen Portionsverpackurtgen verhindert und die Portlonsverpackungen erst zum Verbrauch aufgetaut werden.

    Abstract translation: 以茶叶/草叶，蘑菇或蔬菜或其混合物或浆果为原材料的食品生产热饮料的方法包括在新鲜条件下将起始原料粉碎至具有粒度的纸浆或动力 0.5-2mm，随后干燥起始材料，将起始材料的干质填充在气密部分包装中，如部分胶囊或部分垫，并冷冻部分包装，从而阻止冷藏的消耗，这防止了 解冻冻结包装。 以茶叶或草本叶，蘑菇或蔬菜或其混合物或浆果为原材料的食品生产热饮料的方法包括在新鲜条件下收获起始原料至纸浆或粉碎后的粉碎物 尺寸为0.5-2mm，随后干燥起始材料，将起始材料的干质量填充在类似部分胶囊或部分垫的气密部分包装中，并冷冻部分包装，从而随后停止冷藏的消耗， 防止冷冻包装的除霜。 冷效应是深度冷冻（15-0℃）。 生产在保护气体如二氧化碳或氮气下进行。 用于生产蔬菜或浆果汁的冷冻蔬菜纸浆或洋葱，欧芹，红色花坛，芹菜，朝鲜蓟或淡黄色，黑莓，草莓，覆盆子或蓝莓浆的浆果浆。 对于具有胶囊盖和胶囊基座的部分胶囊或垫，包括独立的权利要求。

    FRUIT BAR AND METHOD OF MAKING A FRUIT BAR
    77.
    发明公开
    FRUIT BAR AND METHOD OF MAKING A FRUIT BAR 审中-公开
    水果棒及其制造方法水果吧

    公开(公告)号：EP1881766A2

    公开(公告)日：2008-01-30

    申请号：EP06760000.7

    申请日：2006-05-16

    Applicant: KELLOGG COMPANY

    Inventor： YANG, Goushen ,  GARFIELD, Gary, Charles

    IPC: A23B7/16

    CPC classification number: A23B7/02 ,  A23B7/08 ,  A23L19/03 ,  A23L19/05 ,  A23L19/09

    Abstract: The invention provides a fruit bar and a method for making a fruit bar. The fruit bar includes primary fruit pieces having a taste and a texture. The texture of the primary fruit pieces is defined at least in part by a hardness and a chewiness and a roughness. The fruit bar also includes secondary fruit pieces combined with the primary fruit pieces. The secondary fruit pieces are of different fruit than the primary fruit pieces. The secondary fruit pieces have a taste and a texture defined at least in part by a hardness and a chewiness and a roughness. In the fruit bar, the taste and the roughness of the first and secondary fruit pieces are different from one another to provide a varied taste and mouthfeel to the consumer. The chewiness and the hardness of the first and secondary fruit pieces are substantially the same to provide a substantial uniformity of bite and chew to the consumer.

    MOLECULAR PRESS DEHYDRATION METHOD FOR VEGETATIVE TISSUE USING THE SOLID PHASE OF WATER SOLUBLE POLYMER SUBSTANCES AS A DEHYDRATING AGENT
    80.
    发明公开
    MOLECULAR PRESS DEHYDRATION METHOD FOR VEGETATIVE TISSUE USING THE SOLID PHASE OF WATER SOLUBLE POLYMER SUBSTANCES AS A DEHYDRATING AGENT 审中-公开
    分子PRESS-排水法植物组织利用水的聚合物材料固相AS排出介质

    公开(公告)号：EP1441602A1

    公开(公告)日：2004-08-04

    申请号：EP02802743.1

    申请日：2002-09-02

    Applicant: YOO, Myung-Shik ,  SEO, Hyun-Chang

    Inventor： YOO, Myung-Shik ,  SEO, Hyun-Chang

    IPC: A23L3/40

    CPC classification number: A61K8/02 ,  A01N3/00 ,  A23B7/02 ,  A23B7/0205 ,  A23B7/022 ,  A23B7/03 ,  A23B9/08 ,  A23L3/40 ,  A23L3/42 ,  A61K8/64 ,  A61K8/645 ,  A61K8/73 ,  A61K8/86 ,  A61K8/97 ,  A61K9/19 ,  A61K47/10 ,  A61K47/36 ,  A61K47/42 ,  A61Q19/00

    Abstract: The present method is related to a molecular press dehydration method of vegetative tissues using water-soluble polymers in solid-phase as dehydrating agents. The molecular press dehydration method of the present invention is characterized by that dehydration is done by induction of cytorrhysis to vegetative tissues mixed with water-soluble polymers such as PEG, gum arabic, arabinogalactan, egg albumin, milk protein, soybean protein, etc. in its solid-phase. Compared to the conventional dehydration methods, the present method enables to obtain much greater dehydration effects in the amount and the rate, even though a very small amount of polymer substance is used; and the method enables to obtain excellent quality of dehydrated tissues as well as dehydrated exudates; and is environmentally friendly under favor of reduced energy consumption. The dehydrated vegetative tissues are excellent in their storage stability, and flavor and texture after rehydration, and dehydrated exudates are excellent in the concentrated useful components, flavor, and preservation quality. Therefore, the dehydrated vegetative tissues and exudates obtained by using the dehydration method of the present invention may be usefully applied to various fields such as foods and beverages, feeds, cosmetics, medicines, flavorings, agricultural chemicals, coloring agents, etc. according to the characteristics of plants.

Patent Agency Ranking