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公开(公告)号：EP2732712B1
公开(公告)日：2018-12-26
申请号：EP12811184.6
申请日：2012-07-13
CPC分类号： A23B4/037 , A23B4/0053 , A23B4/06 , A23L5/13 , A23L13/10
摘要： Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick.
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公开(公告)号：EP3269255A1
公开(公告)日：2018-01-17
申请号：EP16764458.2
申请日：2016-03-10
申请人： Cerecs Co., Ltd.
发明人： OTA, Ikuo , OTA, Yoshiyuki
CPC分类号： A23B4/005 , A23B4/0053 , A23B7/0408 , A23B7/06 , A23L3/18 , A23L3/185 , A23L3/36 , A23L3/361 , A23L5/10 , A23L19/00 , A23L19/03 , A23L27/16
摘要： The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with a cooling mechanism for cooling the food heated by the heating unit; and a transfer unit for transferring the food through the heating unit and the cooling unit. The integrated food processing system according to the present invention allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.
摘要翻译： 本发明的目的是提供一种食品加工系统，该系统能够以大规模生产规模同样地提供经过杀菌并具有良好质地的加工食品。 该食品加工系统具有：加热单元，其配备有用于间接加热食物的加热机构; 配备有用于冷却由加热单元加热的食物的冷却机构的冷却单元; 以及用于通过加热单元和冷却单元传送食物的传送单元。 根据本发明的综合食品加工系统允许提供具有良好质地，良好味道和长保质期的大量消毒食品。
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3.发明公开METHOD AND APPARATUS FOR THE MANUFACTURE OF A PACKED PRODUCT 审中-公开VERFAHREN UND VORRICHTUNG ZUR HERSTELLUNG EINES VERPACKTEN PRODUKTS
公开(公告)号：EP3095333A1
公开(公告)日：2016-11-23
申请号：EP15168835.5
申请日：2015-05-22
申请人： MARS, INCORPORATED
IPC分类号： A23L3/015 , A23L3/18 , A23L3/3418 , A23L3/3445 , B65D81/20 , A23L3/42 , B65B31/02 , B65B55/18 , B65B55/02 , A23B4/005 , A23B4/16 , A23B9/02
CPC分类号： B65B55/18 , A23B4/0053 , A23B4/16 , A23B9/025 , A23L3/015 , A23L3/0155 , A23L3/16 , A23L3/18 , A23L3/185 , A23L3/3418 , A23L3/3445 , A23L3/42 , A23V2002/00 , B65B7/16 , B65B31/02 , B65B63/08
摘要： Method for manufacturing a packed product, comprising the steps of: a) bringing a product into a superheated steam atmosphere with an O 2 content of maximum 10 vol.-%, a pressure of between 950 mbar and 1100 mbar and a temperature of minimmn 100°C, b) making available a packing container in the steam atmosphere and filling the packing container with a predetermined quantity of the product, wherein a residual volume of the packing container not filled with product is filled with the steam atmosphere, c) replacing at least 50% of the residual volume of steam atmosphere in the packing container by a sterile inert gas, d) sealing the packing container, and e) cooling the packing container and the product contained therein to a temperature of between 10°C and 25°C.
摘要翻译： 制造包装产品的方法，包括以下步骤：a）将产品置于O 2含量最大为10体积％，压力为950毫巴至1100毫巴，最低温度为100℃的过热蒸汽气氛中 ℃，b）在蒸汽气氛中提供包装容器，并用预定量的产品填充包装容器，其中未填充产品的包装容器的剩余体积充满蒸汽气氛，c） 至少50％的无菌惰性气体在包装容器中的蒸汽气氛的残留量，d）密封包装容器，e）将包装容器及其中所含的产品冷却至10℃至25℃之间的温度 C。
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公开(公告)号：EP3027050A1
公开(公告)日：2016-06-08
申请号：EP14744698.3
申请日：2014-07-02
IPC分类号： A23L3/00 , A23L3/02 , A23L3/04 , A23L3/06 , A23L3/18 , A23L3/3418 , A21B1/36 , A23L5/10 , A23B4/005 , A23B5/005
CPC分类号： A23B4/0053 , A23L3/04 , A23L3/06 , A23L5/13 , A23L5/15
摘要： A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamber, and an optional post heater (160) may be located downstream from the pasteurization chamber. A chiller and/or freezer (100) rapidly chills and/or freezes the food product after pasteurization as the conveyor system conveys the food product through the freezer. A control system (250) controls the operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and/or within the interior of the food product are killed.
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公开(公告)号：EP2563155A1
公开(公告)日：2013-03-06
申请号：EP11712544.3
申请日：2011-04-04
申请人： Unilever NV , Unilever PLC
摘要： A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at least part of the transporting of step b), characterised in that the flow rate of transportation during step b) comprises phases of acceleration and phases of deceleration, wherein the phases of acceleration and of deceleration periodically repeat.
摘要翻译： 一种用于加热可泵送食品的方法，包括以下步骤：a）提供可泵送食品，b）通过连续流动通道输送可泵送食品，c）在至少部分运输步骤期间加热可泵送的食品 b），其特征在于，步骤b）期间的输送流量包括加速阶段和减速阶段，其中加速和减速的相位周期性重复。
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6.发明公开METHOD AND DEVICE FOR CLEANING AND/OR DISINFECTING A FOOD PRODUCT 有权VERFAHRENFÜRDIE REINIGUNG UND / ODER DESINFEKTION EINES NAHRUNGSMITTELPRODUKTS
公开(公告)号：EP2339921A1
公开(公告)日：2011-07-06
申请号：EP09782119.3
申请日：2009-08-24
申请人： Force Technology
发明人： KREBS, Niels , NONBOE, Ulf
IPC分类号： A23B4/005 , A23B4/015 , A23L3/30 , A23L3/3409
CPC分类号： A23L3/30 , A23B4/0053 , A23B4/015
摘要： This invention relates to a system for and method of processing a food product (101), the method comprising applying steam of a gas (103) from a steam generator (102; 100) to at least a part of a food product (101) for a predetermined period of time thereby cleaning and/or disinfecting at least a part of the food product (101), the food product (101) having an inner surface area (101') and an outer surface area (101"), wherein the applied steam of a gas (103) is applied to at least a part of the outer (101") and/or inner surface area (101') of the food product (101) with no direct contact between the steam generator (102; 100) and the food product (101), and a velocity of said streaming gas (103) at said outer and/or inner surface area (101') of the food product (101) is at least about 8 meter pr. second and at most about 100 meter pr. second. In this way, efficient cleaning and/or disinfection of a food product is enabled by applying steam to the outer and/or inner surface area of the food product. The use of steam as a means for cleaning and/or disinfection enables a very efficient cleaning and/or disinfection but also gives an easy and efficient way of reaching many or even substantially all parts of the outer and/or inner surface area regardless of curvature, folds, shape, etc. The steam may also have a velocity that allows for kinetic cleaning of the outer and/or inner surface (101'). In this way, unwanted carcass contamination remnants or other unwanted matter or particles on the outer and/or inner surface areas are efficiently removed.
摘要翻译： 本发明涉及一种加工食品的系统和方法，所述方法包括将来自蒸汽发生器（102; 100）的气体（103）的蒸汽施加到食品（101）的至少一部分， 食品（101）具有内表面区域（101'）和外表面区域（101“）的至少一部分的清洁和/或消毒的预定时间段，其中， 将气体（103）的施加的蒸汽施加到食品（101）的外部（101“）和/或内表面区域（101'）的至少一部分，而不会在蒸汽发生器（102） ; 100）和食品（101），并且在食品（101）的所述外表面区域和/或内表面区域（101'）处的所述流动气体（103）的速度为至少约8米。 秒，最多约100米。 第二。 以这种方式，通过将蒸汽施加到食品的外表面和/或内表面区域，能够有效地清洁和/或消毒食品。 使用蒸汽作为清洁和/或消毒的手段能够进行非常有效的清洁和/或消毒，但是也可以提供容易且有效的方式来达到外表面和/或内表面区域的许多甚至基本上所有部分，而不管曲率 ，折叠，形状等。蒸汽还可以具有允许动态清洁外部和/或内表面（101'）的速度。 以这种方式，有效地去除外部和/或内表面区域上的不需要的胴体污染残留物或其它不需要的物质或颗粒。
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7.发明公开
公开(公告)号：EP2179653A1
公开(公告)日：2010-04-28
申请号：EP09174203.1
申请日：2009-10-27
申请人： Völkl, Thomas
发明人： Völkl, Thomas
CPC分类号： A23B4/16 , A22C17/0093 , A23B4/005 , A23B4/0053 , A23B4/068 , A23B4/07 , A23L3/001 , A23L3/3418 , A23V2002/00 , A23V2250/101
摘要： Um das Temperieren von mit Kisten (21) z. B. voller Fleisch beladenen Paletten (20) in einem Temperiertunnel (1) zu beschleunigen, können sich dessen Wände (6) an die Außenseite der gestapelten Kisten (21) anlegen, was durch den beim Hindurchsaugen von Umgebungsluft auftretenden Unterdruck automatisch mitbewirkt wird.
摘要翻译： 用于装满肉块并堆放在托盘上的箱子的回火通道（1）包括前开式壳体，鼓风机（3），其将周围空气以纵向方式输送到壳体的内部空间（4） 回火通道的方向，以及存在于堆叠箱的前壁和后壁中的横向于回火隧道的纵向方向的开口，其中鼓风机是在内部空间的后封闭端的吸风机， 回火隧道的壁可以在横向移动。 用于装满肉块并堆放在托盘上的箱子的回火通道（1）包括前开式壳体，鼓风机（3），其将周围空气以纵向方式输送到壳体的内部空间（4） 回火通道的方向，以及存在于堆叠箱的前壁和后壁中的横向于回火隧道的纵向方向的开口，其中鼓风机是在内部空间的后封闭端的吸风机， 回火隧道的壁可以在横向方向上移动，使得它们在堆叠箱的外表面处设计。 鼓风机的尺寸被确定，使得在填充回火隧道期间在鼓风机箱（8）中产生低压力，和/或顶板（7）在高度移动，使得其在堆叠箱体的上侧形成。 鼓风机布置在鼓风机箱的上侧。 鼓风箱存在于内部空间的后端，在堆叠箱的整个高度和堆叠的整个宽度上延伸，并最大限度地向下传送到最低箱的下边缘。 墙壁和/或屋顶由箔或板组成。 墙壁和屋顶彼此紧密连接，和/或回火隧道以无底的方式形成。 由箔片和屋顶组成的墙壁布置在回火隧道的承载框架上，其承载轨道辊和/或壁，屋顶由绝缘箔或两个间隔开的箔片组成。 垂直运行的间隔肋布置在一层箔上，朝向箔的另一层的一侧。 箔片的两层是围绕前偏转杆引导的单个箔片，其紧密地紧固在鼓风机箱与其两个自由端。 使用弹簧将箔的自由端之一紧固在回火隧道的后端。 偏转杆是沿横向方向可枢转的垂直运行的旋转轴，其中旋转轴布置在框架处并沿着侧壁的延伸方向。 与转向轴相关的偏转杆相对地存在另外的偏转杆，并且与偏转杆形成双臂杆，其中双臂杆可围绕旋转轴线枢转。 偏转杆相对于内部空间向外并向内枢转。 偏转杆在90°方向上从内部空间枢转到与侧壁对准的静止位置，并且其距离旋转轴的距离对应于在横向方向上测量的内部空间的宽度的一半和/ 或者屋顶的前端在其下方的高度可降低到堆叠箱的上侧。 回火隧道具有温度传感器，其可插入前箱的最上面的肉块之一，或者通过无线电连接回火通道的控制，回火隧道的控制存在于 屋顶或在回火隧道的前部区域的壁的外侧，和/或箱子在横向上紧密地邻接。 开口部分在箱体的前壁和后壁中的整个表面的最大宽度为20％，其横向方向。 壁的下边缘在回火隧道的前部区域中的平坦横向杆上彼此连接。
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公开(公告)号：EP1174043A3
公开(公告)日：2002-10-02
申请号：EP01126146.8
申请日：1995-09-19
申请人： Tippmann, Eugene R.
发明人： Tippmann, Eugene R.
CPC分类号： A21B3/04 , A23B4/0053 , A23B4/0526 , A23L5/13 , A23L13/00 , A47J27/04 , A47J27/0817 , A47J2027/043
摘要： An apparatus (2) and method of producing a meat product including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) are regulated so as to create an atmospheric humidity of 100% within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 65,6 °C (150 °F) to 82,2 °C (180 °F) to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.
摘要翻译： 公开了一种生产肉制品的设备（2）和方法，所述肉制品包括被热处理以在其表面没有外表皮的肉块。 将肉放置在气密室（10）内，并将从水源（12）产生的蒸汽引入烹饪室（10）。 调节室（10）内的蒸汽和压力以便在室内产生100％的大气湿度，从而防止存在于肉内的任何水蒸发到室（10）的大气中。 压力可以降低，从而产生从65.6℃（150℉）到82.2℃（180℉）的低温蒸汽以烹制肉制品。 另外，可以向水（12）中添加诸如液体烟雾的调味成分以调味肉制品，并且压力可以进一步降低，从而可以在肉制品表面上形成薄皮层。
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公开(公告)号：EP0793419A1
公开(公告)日：1997-09-10
申请号：EP95934977.0
申请日：1995-09-19
申请人： Tippmann, Eugene R.
发明人： Tippmann, Eugene R.
CPC分类号： A21B3/04 , A23B4/0053 , A23B4/0526 , A23L5/13 , A23L13/00 , A47J27/04 , A47J27/0817 , A47J2027/043
摘要： A meat product and apparatus (2) and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) are regulated so as to create an atmospheric humidity of 100 % within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 150 to 180 degrees F to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.
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