公开(公告)号：EP2999777A4

公开(公告)日：2017-01-18

申请号：EP14800965

申请日：2014-05-22

Applicant: NATURE SEAL INC ,  THE UNITED STATES OF AMERICA AS REPRESENTED BY THE SECRETARY OF AGRICULTURE

Inventor： DONG XIAOLING ,  GURTLER JOSHUA BRANDT ,  LEE RENSUN ,  SANTOS STEPHEN A

IPC: C11D3/39

CPC classification number: A23B7/10 ,  A01N37/02 ,  A01N37/04 ,  A01N37/36 ,  A01N59/00 ,  A23B7/157 ,  A23L5/57 ,  Y02A40/943 ,  A01N25/02

Abstract: A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids.

Abstract translation: 用于治疗新鲜水果和蔬菜以减少微生物，特别是人类病原体的新型抗微生物洗涤剂包括过氧化氢水溶液和一种或多种果酸。

公开(公告)号：EP3045046A1

公开(公告)日：2016-07-20

申请号：EP14841132.5

申请日：2014-05-26

Applicant: Elab Inc.

Inventor： KIM, Kwang Young ,  HWANG, Yong Soo ,  KIM, Seon Mi ,  BAE, Tae Min ,  JO, Jung Hee

IPC: A23B7/10 ,  A23L19/20

CPC classification number: A23B7/105 ,  A23B7/0053 ,  A23B7/01 ,  A23B7/02 ,  A23B7/10 ,  A23B7/157 ,  A23L19/20 ,  A23V2002/00 ,  Y02A40/946

Abstract: The present invention provides a method and a system for quickly preparing low-salt kimchi, which can enable kimchi materials to be quickly salted down without damaging the same and can sequentially automate a process for preparing kimchi.
The method for quickly preparing low-salt kimchi of the present invention comprises the steps of: heating such that the temperature in the deep part of trimmed and cut kimchi ingredients reaches 35 °C to 60°C and the temperature is maintained for ten minutes or more; immersing the heated and dried ingredients in salt water having the concentration of 3 % to 25 % and maintaining the temperature of 0 °C to 30 °C; cleaning and dehydrating the ingredient immersed in the salt water; and manufacturing kimchi by mixing seasoning with the cleaned and dehydrated kimchi ingredients.
Furthermore, the system for quickly preparing low-salt kimchi of the present invention comprises: a heat treatment device which heats trimmed and cut ingredients such that the temperature in the deep part of the ingredients reaches 35 °C to 60°C, and which dries the ingredients such that the ingredients weigh 80 % to 95 % of the original weight; a brine cooling immersion device for immersing the ingredients that have passed through the heat treatment device in salt water having the concentration of 3 % to 25 % and maintaining the temperature of 0 °C to 30 °C; and a cleaning device for cleaning the ingredients that have passed through the brine cooling immersion device.

Abstract translation: 本发明提供的方法和快速制备低盐泡菜一个系统，它可以使泡菜材料被快速地向下盐腌而不损坏相同并且可以顺序制备泡菜自动化的过程。 快速制备本发明的低盐泡菜的方法，包括以下步骤：检查加热的确在修整和切割泡菜成份的深部的温度达到35℃至60℃，将温度保持10分钟或 更多; 中浸渍加热干燥成分在盐水中具有3％的浓度至25％和维护的0℃至30℃的温度下; 清洗和脱水浸在盐水中的成分; 并通过混合清洗和脱水泡菜调味配料制造泡菜。 进一步，对于快速制备本发明的低盐泡菜，该系统包括：用于加热修整和切割成分检查的确在成份的深部的温度达到35℃至60℃的加热处理装置，并且其干燥 检查的成份做的成分称重80％至95原重量的％; 盐水冷却浸没装置用于浸渍成分thathave通过热处理设备中的盐的水通过具有3％至25％的浓度和在0℃的温度下保持到30℃; 和用于清洁成分的清洁装置thathave通过冷却盐水浸没装置通过。

公开(公告)号：EP2999777A1

公开(公告)日：2016-03-30

申请号：EP14800965.7

申请日：2014-05-22

Applicant: Nature Seal Inc. ,  The United States of America as Represented by The Secretary of Agriculture

Inventor： DONG, Xiaoling ,  GURTLER, Joshua, Brandt ,  LEE, Rensun ,  SANTOS, Stephen, A.

IPC: C11D3/39

CPC classification number: A23B7/10 ,  A01N37/02 ,  A01N37/04 ,  A01N37/36 ,  A01N59/00 ,  A23B7/157 ,  A23L5/57 ,  Y02A40/943 ,  A01N25/02

Abstract: A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids.

公开(公告)号：EP2800479A4

公开(公告)日：2015-07-15

申请号：EP13739066

申请日：2013-01-04

Applicant: ATP CORP

Inventor： BERNDT BRICEÑO DENIS GUSTAVO

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

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

公开(公告)号：EP2555640A4

公开(公告)日：2014-04-02

申请号：EP11764991

申请日：2011-04-08

Applicant: FRUITSYMBIOSE INC

Inventor： GIRARD GENEVIEVE

IPC: A23P1/08 ,  A23B7/16 ,  A23G3/54 ,  A23L1/09 ,  A23L3/3562 ,  A23P1/02

CPC classification number: A23L29/219 ,  A23B7/08 ,  A23B7/10 ,  A23B7/154 ,  A23B7/157 ,  A23B7/16 ,  A23L1/0052 ,  A23L19/05 ,  A23L29/231 ,  A23L29/256 ,  A23L29/272 ,  A23L33/135 ,  A23P20/105 ,  A23P20/17 ,  A23P20/18 ,  A23V2002/00 ,  A23Y2220/03 ,  A23Y2220/17 ,  A23Y2300/49 ,  A61K31/715 ,  B65D71/06 ,  Y02A40/943 ,  A23V2200/22 ,  A23V2200/10 ,  A23V2200/02 ,  A23V2250/5026 ,  A23V2250/5072 ,  A23V2250/032 ,  A23V2200/3204 ,  A23V2200/324

Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

公开(公告)号：EP2618652A1

公开(公告)日：2013-07-31

申请号：EP11827330.9

申请日：2011-09-20

Applicant: Frito-Lay North America, Inc.

Inventor： BHASKAR, Ajay, Rajeshwar ,  GRZEDA, Amanda ,  RAYMOND, Jennifer, Bell ,  TOPOR, Michael, Grant ,  TREZZA, Thomas, Anthony

IPC: A01J25/11

CPC classification number: A23B7/10 ,  A23B7/02 ,  A23B7/06 ,  A23L5/19 ,  A23L5/27 ,  A23L19/01 ,  A23L19/13 ,  A23L19/15 ,  A23L19/19

Abstract: Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.

公开(公告)号：EP1692940B1

公开(公告)日：2012-02-29

申请号：EP04820298.0

申请日：2004-12-10

Applicant: Nichirei Foods Inc.

Inventor： TANADA, Shozo, c/o NICHIREI FOODS INC., ,  TAJIMA, Rie, c/o NICHIREI FOODS INC., ,  KOIZUMI, Takeshi, c/o NICHIREI FOODS INC., ,  YAMAMOTO, Satoshi, c/o NICHIREI FOODS INC., ,  AOKI, Hitoshi, c/o NICHIREI FOODS INC., ,  HANAMURA, Takayuki, c/o NICHIREI FOODS INC., ,  MAYAMA, Chisato, c/o NICHIREI FOODS INC.,

IPC: A01N65/00 ,  A23L1/068 ,  A23L2/02 ,  A23L3/3472

CPC classification number: A23L3/3472 ,  A01N65/34 ,  A23B7/10 ,  A23L3/3571 ,  A23L21/15 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2200/10

Abstract: A bacterial growth inhibitor or bacteriostatic agent for simultaneously thermophilic and acidophilic bacteria (TAB: ThermoAcidophilic Bacilli), such as bacteria belonging to the genus Alicyclobacillus, especially guaiacol formation capability having Alicyclobacillus acidoterrestris, Alicyclobacillus acidiphilus and Alicyclobacillus herbarius, which bacterial growth inhibitor or bacteriostatic agent is derived from natural products and is facile in procurement, preparation and handling. There is provided a bacterial growth inhibitor or bacteriostatic agent for bacteria belonging to the genus Alicyclobacillus, which comprises acerola fruit juice as an effective ingredient.

公开(公告)号：EP1761135B1

公开(公告)日：2011-04-27

申请号：EP05756293.6

申请日：2005-06-08

Applicant: Unilever N.V. ,  Unilever PLC

Inventor： AQUINO, Leonardo Unilever Bestfoods North America ,  BARRACLOUGH, Anthony, J. ,  CHANDLER, Ian, C. ,  GOLDEN, Rosemary, A. ,  MEEUSE, Frederik M., Unilever R & D Vlaardingen ,  PIZARRO, Luis E.S. ,  SEKULA, Bernard C Unilever Bestfoods North America

IPC: A23L1/064 ,  A23B7/10 ,  A23B7/005 ,  A23L1/052

CPC classification number: A23B7/005 ,  A23B7/10 ,  A23L19/03 ,  A23L19/09 ,  A23L21/12 ,  A23L29/206 ,  A23L29/231 ,  A23L29/269 ,  A23L33/22 ,  A23V2002/00 ,  A23V2250/5116 ,  A23V2250/046 ,  A23V2250/1842 ,  A23V2250/502 ,  A23V2250/5072

Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

公开(公告)号：EP2303041A2

公开(公告)日：2011-04-06

申请号：EP09789939.7

申请日：2009-06-24

Applicant: Fresh Express Incorporated

Inventor： HO, Kai Lai, Grace

IPC: A23L3/3463

CPC classification number: A23B7/10 ,  A01N37/36 ,  A23B7/154 ,  A23L5/57 ,  A01N37/16 ,  A01N2300/00

Abstract: Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.

公开(公告)号：EP1941802B1

公开(公告)日：2009-02-25

申请号：EP07291430.2

申请日：2007-11-30

Applicant: XEDA INTERNATIONAL

Inventor： Sardo, Alberto

IPC: A23B7/154 ,  A23B7/157 ,  A23B7/158 ,  A23L3/3553 ,  A23L3/3589

CPC classification number: A23B7/157 ,  A01N31/08 ,  A01N31/16 ,  A01N43/78 ,  A01N57/20 ,  A01N59/26 ,  A23B7/10 ,  A23B7/154 ,  A23B7/155 ,  A23B7/158 ,  A23V2002/00 ,  B65B25/041 ,  A23V2200/10 ,  A23V2250/1618