公开(公告)号：EP3405038B1

公开(公告)日：2024-09-18

申请号：EP16722953.3

申请日：2016-01-22

IPC: A23B7/04 ,  A23B7/06 ,  A23L19/00 ,  B26D3/26 ,  G01N33/02

CPC classification number: A23B7/0416 ,  A23B7/0433 ,  A23B7/0441 ,  A23B7/06 ,  A23B7/04 ,  A23L19/03

公开(公告)号：EP2201084A4

公开(公告)日：2011-05-04

申请号：EP08835268

申请日：2008-10-03

Applicant: DEJMEK PETR ,  SJOEHOLM INGEGERD ,  GALINDO FEDERICO GOMEZ ,  PHOON PUI YEU

Inventor： DEJMEK PETR ,  SJOEHOLM INGEGERD ,  GALINDO FEDERICO GOMEZ ,  PHOON PUI YEU

IPC: C09K15/34 ,  A23B7/015 ,  A23B7/05 ,  A23L3/015 ,  A23L3/32 ,  A23L19/00

CPC classification number: A23B7/0441 ,  A23B7/015 ,  A23B7/05 ,  A23V2002/00 ,  A23V2200/206 ,  A23V2250/636 ,  A23V2250/54

公开(公告)号：EP1656029A1

公开(公告)日：2006-05-17

申请号：EP04763429.0

申请日：2004-07-20

Applicant: UNILEVER PLC ,  UNILEVER N.V.

Inventor： PANAIOLI, Sandro, Sagit s.r.l, Unilever Italia ,  ROTUNNO, Carlo, Sagit s.r.l, Unilever Italia ,  SIMEONE, Valerio, Sagit s.r.l, Unilever Italia

IPC: A23B7/00

CPC classification number: A23B7/0053 ,  A23B7/0441 ,  A23B7/06

Abstract: A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100°C to 150°C in an environment which substantially reduces evaporative loss of water from the vegetable material.

公开(公告)号：EP2800479A1

公开(公告)日：2014-11-12

申请号：EP13739066.2

申请日：2013-01-04

Applicant: ATP Corp.

Inventor： BERNDT BRICEÑO, Denis Gustavo

IPC: A23L1/212 ,  A23L1/27 ,  A23L1/275 ,  A23L3/00 ,  A23L3/34 ,  A23L3/3454 ,  A23B7/00 ,  A23B7/14

CPC classification number: A23L1/2758 ,  A23B7/0441 ,  A23B7/10 ,  A23B7/153 ,  A23B7/157 ,  A23L5/41 ,  A23L5/42 ,  A23L5/43 ,  A23L5/44 ,  A23L19/03 ,  A23V2002/00

Abstract: A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life.

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.

Inventor： Ormerod, Andrew Paul ,  Ralfs, Julie Debra ,  Sidebottom, Christopher Michael

IPC: A23B7/04

CPC classification number: A23L3/36 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/06 ,  A23B7/154 ,  A23B7/157

公开(公告)号：EP0965272A1

公开(公告)日：1999-12-22

申请号：EP98110852.5

申请日：1998-06-13

Applicant: SOCIETE DES PRODUITS NESTLE S.A.

Inventor： Sundara, Venkata-Ramana

IPC: A23B7/04 ,  A23L3/015

CPC classification number: A23L3/0155 ,  A23B7/0441

Abstract: The invention concerns a process for decreasing the discoloration of vegetables, wherein

a) the fresh vegetables are submerged in water,
b) the obtained mixture with water is degassed,
c) said mixture is flushed with nitrogen to bring back the system to atmospheric pressure and
d) the treated vegetables are drained and frozen.

Abstract translation: 本发明涉及减少蔬菜变色的方法，其中a）将新鲜蔬菜浸入水中，b）将得到的混合物用水脱气，c）将所述混合物用氮气冲洗以使系统回到大气压， d）处理后的蔬菜排干并冷冻。

公开(公告)号：EP0255814A2

公开(公告)日：1988-02-10

申请号：EP87870089.7

申请日：1987-06-26

Applicant: Honnay, Raymond

Inventor： Honnay, Raymond

IPC: A23B7/156 ,  A23B7/04

CPC classification number: A23B7/0441 ,  A23B7/05 ,  A23B7/154 ,  A23B7/157

Abstract: Pour améliorer la durée de conservation de légumes et de fruits frais, on soumet des légumes ou fruits épluchés et lavés à l'eau successivement à une désinfection à l'aide d'un agent oxydant (tel que l'eau oxygénée), puis à un traitement à l'aide d'un agent réducteur (tel que du bisulfite de sodium), les produits ainsi traités étant finalement séchés et conservés à une température de 0,5 à 5° C.

Abstract translation: 为了提高已经在水中剥离和洗涤的蔬菜和新鲜水果，蔬菜或水果的保存期，连续地使用氧化剂（例如过氧化氢）进行消毒处理，然后进行处理 使用还原剂（例如亚硫酸氢钠），最终将其干燥并在0.5至5℃的温度下保存。

公开(公告)号：EP1659887B1

公开(公告)日：2009-04-15

申请号：EP04782189.7

申请日：2004-08-25

Applicant: Mantrose-Haeuser Co. Inc.

Inventor： CHEN, Chao ,  DONG, Xiaoling ,  JAMES, Kenneth

IPC: A23L3/34

CPC classification number: A23B7/157 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/10 ,  Y02A40/943

Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

公开(公告)号：EP1659887A1

公开(公告)日：2006-05-31

申请号：EP04782189.7

申请日：2004-08-25

Applicant: Mantrose-Haeuser Co. Inc.

Inventor： CHEN, Chao ,  DONG, Xiaoling ,  JAMES, Kenneth

IPC: A23L3/34

CPC classification number: A23B7/157 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/10 ,  Y02A40/943

Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

公开(公告)号：EP1407671A1

公开(公告)日：2004-04-14

申请号：EP03255692.0

申请日：2003-09-11

Applicant: UNILEVER PLC ,  UNILEVER N.V.

Inventor： Ormerod, Andrew Paul ,  Ralfs, Julie Debra ,  Sidebottom, Christopher Michael

IPC: A23B7/04

CPC classification number: A23L3/36 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/06 ,  A23B7/154 ,  A23B7/157

Abstract: A process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps:

(i) subjecting a vegetable or part thereof to a firming treatment selected from:

a) immersing the vegetable or part thereof in a solution of a calcium salt.
b) heating the vegetable or part thereof to a temperature in the range 50 to 70°C, and
c) a combination of a) and b);

(ii) under-cooling to a core temperature of less than or equal to -5°C;
(iii) reducing the temperature to less than or equal to -18°C.

The frozen vegetables, when thawed, possess a texture and appearance which closely resembles that of fresh vegetables.

Abstract translation: 该方法包括对植物或部分进行紧固处理。 该处理选自将蔬菜浸入钙盐溶液中。 将蔬菜加热至约50摄氏度至70摄氏度的温度。 蔬菜被冷却到核心温度低于或等于-5摄氏度。 温度降低至-18摄氏度以下。 还包括通过冷冻蔬菜或部分的生产方法获得的冷冻蔬菜的独立权利要求。