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公开(公告)号：EP1595460B1
公开(公告)日：2006-11-08
申请号：EP05252828.8
申请日：2005-05-09
发明人： Fukasawa, Miyuki, Shin-Etsu Chemical Co. Ltd. , Hayakawa, Kazuhisa, Shin-Etsu Chemical Co. Ltd.
IPC分类号： A23L1/0534 , A23L1/0532 , A23L3/44 , A23C20/02
CPC分类号： A23B7/024 , A23B4/033 , A23B4/037 , A23B7/022 , A23L3/42 , A23L3/44 , A23L29/256 , A23L29/262 , A23V2002/00 , A23V2200/242 , A23V2200/10 , A23V2250/51086 , A23V2250/51088 , A23V2250/5024
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公开(公告)号：EP1595460A1
公开(公告)日：2005-11-16
申请号：EP05252828.8
申请日：2005-05-09
发明人： Fukasawa, Miyuki, Shin-Etsu Chemical Co. Ltd. , Hayakawa, Kazuhisa, Shin-Etsu Chemical Co. Ltd.
IPC分类号： A23L1/0534 , A23L1/0532 , A23L3/44 , A23C20/02
CPC分类号： A23B7/024 , A23B4/033 , A23B4/037 , A23B7/022 , A23L3/42 , A23L3/44 , A23L29/256 , A23L29/262 , A23V2002/00 , A23V2200/242 , A23V2200/10 , A23V2250/51086 , A23V2250/51088 , A23V2250/5024
摘要： A freeze-dried food product comprising a water-soluble cellulose ether and agar maintains its shape both when rehydrated and when cooled thereafter and offers a mouth feel comparable to the original.
摘要翻译： 包含水溶性纤维素醚和琼脂的冷冻干燥食品在再水合并且此后冷却时保持其形状，并提供与原来相当的口感。
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3.发明公开
公开(公告)号：EP0788312A1
公开(公告)日：1997-08-13
申请号：EP94917838.0
申请日：1994-05-27
申请人： HaBits Norge A/S
摘要： A process for preparing a dried food product from fatty fish. The fish is sliced, cured and cold-treated. The cured slices are frozen, and dried, possibly together with a smoking process, or freeze-dried. Also the product prepared according to the method is claimed.
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公开(公告)号：EP3469920A1
公开(公告)日：2019-04-17
申请号：EP18200034.9
申请日：2018-10-12
申请人： Kim, Sang Min , Chun, Youn Je
发明人： KIM, Sang Min , KANG, Won Ho
IPC分类号： A23L13/70 , A23B4/00 , A23B4/06 , A23B4/08 , A23L3/3418 , A23B7/148 , F26B21/06 , F26B21/08 , F26B21/14 , F26B5/04
CPC分类号： A23B4/16 , A23B4/037 , A23B4/066 , A23B4/08 , A23B4/09 , A23B7/148 , A23L3/3418 , A23L3/36 , A23L3/40 , A23L13/76 , A23V2002/00 , F26B5/04 , F26B21/08 , F26B21/14
摘要： Provided is a dry aging system using oxygen in which a separate dry-aging room is provided in a refrigerating compartment, and a mixed gas using oxygen and carbon dioxide is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which has led to an increase in loss rate and an increase in edible meat cost, which are disadvantages of existing dry-aging, thereby allowing the meat surface to be maintained in a bright red color through meat color fixation, minimizing the occurrence of the blacking and browning phenomenon to reduce the loss rate of the edible meat, and supplying flavorful dry-aged meat at a more reasonable price. Also, the blacking and browning phenomenon occurring on the generally dry-aged meat may be significantly reduced to produce aesthetically and tastefully very superior dry-aged meat.
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公开(公告)号：EP2413721B1
公开(公告)日：2018-10-03
申请号：EP09775853.6
申请日：2009-04-03
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6.发明公开
公开(公告)号：EP2413704A1
公开(公告)日：2012-02-08
申请号：EP09775854.4
申请日：2009-04-03
摘要： The invention relates to a method for manufacturing an instant ground meat product from at least one ground meat preform which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. According to the invention, a projecting surface of the ground meat preform has a maximum size, such as a maximum diameter or edge length, of 2 to 16 cm on the rack or bottom of the freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.
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公开(公告)号：EP1841323A1
公开(公告)日：2007-10-10
申请号：EP05825318.8
申请日：2005-12-22
发明人： STRÖMMEN, Ingvald , SPANGELO,Anett Grande , EIKEVIK, Trygve M. , CLAUSSEN, Ingrid Camilla , JONASSEN, Ola , MAGNUSSEN, Ola M. , GULLSVAAG, Per Egil , ALVES-FILHO, Odilio
摘要： Method for drying of entire portion pieces of fish or meat or portion pieces of minced fish or forcemeat. The portion pieces are dried in at least one first step at atmospheric pressure and a first temperature lower than the initial freezing point of the product from a first water content typically in the range 75-85 % to a second water content typically in the range 25-40 %. Thereafter the portion pieces are dried in a consecutive step at atmospheric pressure and a temperature above the freezing point to a third water content that is typically lower than 20 %.
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公开(公告)号：EP2732712A4
公开(公告)日：2015-04-08
申请号：EP12811184
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：EP2413704B1
公开(公告)日：2014-05-07
申请号：EP09775854.4
申请日：2009-04-03
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10.发明公开TEXTURED, FREEZE-DRIED PRODUCTS AND METHODS FOR MAKING SAME 有权VERFAHREN ZU IHRER HERSTELLUNG的TEXTURIERTE LYOPHILISIERTE PRODUKTE
公开(公告)号：EP2595495A1
公开(公告)日：2013-05-29
申请号：EP11741719.6
申请日：2011-07-18
CPC分类号： A23P1/125 , A23B4/037 , A23G3/0065 , A23L3/44 , A23L13/03 , A23L17/75 , A23L19/05 , A23P20/20 , A23P20/25 , A23P30/25
摘要： Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have any number of distinguishable characteristics including, but not limited to, flavor, color, texture, optical properties, etc. The food products are subjected to a sublimation step during manufacturing to remove excess water in the food product to provide a freeze-dried food product.
摘要翻译： 提供有纹理，共沉积，冷冻干燥的食品，以及制造它们的方法。 在一般实施例中，食品具有彼此相邻设置的第一部件和第二部件。 第一和第二组分可以是相同或不同的材料，并且可以具有任何数量的可区分的特征，包括但不限于风味，颜色，质地，光学性质等。食品在制造过程中经历升华步骤 去除食品中多余的水分以提供冷冻干燥的食品。
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