-
公开(公告)号：EP1478245A1
公开(公告)日：2004-11-24
申请号：EP03700826.5
申请日：2003-01-30
CPC分类号： A23B7/10 , A23B7/105 , A23L3/3571 , A23L19/20 , A23Y2220/00 , A23Y2260/00 , A23Y2280/00
摘要： The present invention provides a starter (starter strain mixture) for controlled fermentation of vegetables, fodder and other plant-derived material, which starter comprises lactic acid bacterial strains acting in a way similar to the natural spontaneous lactic acid fermentation. The invention also provides a lactic acid bacterial strain being isolated from plant material, and presumably having probiotic characteristics.
-
公开(公告)号：EP0600323B1
公开(公告)日：1997-10-22
申请号：EP93118669.6
申请日：1993-11-19
申请人： DART INDUSTRIES INC.
CPC分类号： A47J36/06 , A23B7/10 , A23B7/105 , A47J36/10 , A47J45/065 , Y10S220/19
-
公开(公告)号：EP3371293A1
公开(公告)日：2018-09-12
申请号：EP16805225.6
申请日：2016-11-04
发明人： GIUSEPPIN, Marco Luigi Federico , MOOIJ, Catharina Maria Antoinette , SPELBRINK, Robin Eric Jacobus
CPC分类号： C12C5/004 , A21D2/08 , A21D8/042 , A21D8/045 , A23B7/105 , A23C13/16 , A23C19/0323 , A23C19/0328 , A23L13/48 , A23L19/20 , A23V2002/00 , A23Y2220/17 , A23Y2220/35 , A23Y2220/49 , A23Y2220/73 , A23Y2220/77 , C12C11/003 , C12G1/0203 , C12G1/06 , C12G2200/15 , C12J1/00 , C12P7/06 , C12P7/54 , C12P7/56 , Y02E50/17
摘要： It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.
-
公开(公告)号：EP2760291A1
公开(公告)日：2014-08-06
申请号：EP12784036.1
申请日：2012-09-28
发明人： DODD, Jeffrey Ian
IPC分类号： A23B7/10 , A23B7/154 , A23L3/3508 , A23L3/3517
CPC分类号： A23B7/105 , A23B7/10 , A23L3/3508 , A23L3/3517 , A23V2002/00
摘要： There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid; or a salt or ester thereof.
-
公开(公告)号：EP1476021A1
公开(公告)日：2004-11-17
申请号：EP03701410.7
申请日：2003-02-13
IPC分类号： A23B7/10 , A23B7/155 , A23L3/3571
CPC分类号： C12N1/00 , A23B4/12 , A23B4/22 , A23B7/10 , A23B7/105 , A23B7/155 , A23L3/3571 , A23V2002/00 , C12N1/16 , A23V2200/10 , A23V2250/76 , A23V2250/762
摘要： The present invention relates to composition and mixed culture used for inhibiting the growth or killing spoilage or pathogenic microorganisms that can be found in different fermented foods, such as vegetables. The composition comprises at least one fermentation microorganism and at least one killer yeast producing an agent that inhibit the growth or kill other spoilage or pathogen microorganisms. Killer yeasts can be added before, during or fermentation processing of foods.
-
6.发明公开METHOD FOR QUICKLY SALTING KIMCHI INGREDIENTS, AND METHOD AND SYSTEM FOR QUICKLY PREPARING LOW-SALT KIMCHI 审中-公开程序为弱盐渍泡菜快速制备泡菜配料方法和系统的快速盐类
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
申请人： Elab Inc.
发明人： KIM, Kwang Young , HWANG, Yong Soo , KIM, Seon Mi , BAE, Tae Min , JO, Jung Hee
CPC分类号： A23B7/105 , A23B7/0053 , A23B7/01 , A23B7/02 , A23B7/10 , A23B7/157 , A23L19/20 , A23V2002/00 , Y02A40/946
摘要： 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.摘要翻译： 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。
-
7.发明授权
公开(公告)号：EP1571922B1
公开(公告)日：2008-12-10
申请号：EP03786420.4
申请日：2003-12-19
申请人： PURAC Biochem BV
发明人： VAN KRIEKEN, Jan , BONTENBAL, Edwin
CPC分类号： C12C5/02 , A21D2/14 , A21D2/145 , A23B4/12 , A23B4/20 , A23B7/10 , A23B7/105 , A23B7/154 , A23C9/1565 , A23C11/103 , A23C19/052 , A23L3/3508 , A23L13/42 , A23L13/428 , A23L13/65 , A23L19/20 , Y02A40/946
摘要： This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic - or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.
-
8.发明公开
公开(公告)号：EP1571922A1
公开(公告)日：2005-09-14
申请号：EP03786420.4
申请日：2003-12-19
申请人： PURAC Biochem BV
发明人： VAN KRIEKEN, Jan , BONTENBAL, Edwin
CPC分类号： C12C5/02 , A21D2/14 , A21D2/145 , A23B4/12 , A23B4/20 , A23B7/10 , A23B7/105 , A23B7/154 , A23C9/1565 , A23C11/103 , A23C19/052 , A23L3/3508 , A23L13/42 , A23L13/428 , A23L13/65 , A23L19/20 , Y02A40/946
摘要： This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic - or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.
-
-
-
-
-
-
-
-
搜索结果
21 条记录 (耗时 0.011 秒)
