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    METHOD FOR MAKING VEGETABLE PRODUCT FOOD HOLDERS
    1.
    发明公开
    METHOD FOR MAKING VEGETABLE PRODUCT FOOD HOLDERS 审中-公开

    公开(公告)号：EP3403513A1

    公开(公告)日：2018-11-21

    申请号：EP18154258.0

    申请日：2018-01-30

    申请人： Pro-Team Buns, LLC

    发明人： ROLDAN, Arthur

    IPC分类号： A23L19/00 ,  A47G19/03 ,  A23P30/10 ,  B65D65/46

    CPC分类号： A23P30/10 ,  A23L19/05 ,  A47G2400/105

    摘要： Method for forming vegetable product food holders. The method includes placing a first portion of the vegetable product into a mold and forming the first portion of the vegetable product to an inner surface of the mold; advancing a plurality of tines at least partially through the first portion of the vegetable product; and retracting the plurality of tines from the first portion of the vegetable product; wherein retracting the plurality of tines comprises leaving a plurality of holes in the first portion of the vegetable product, wherein retracting the plurality of tines comprises pulling at least one of pieces of the first portion of the vegetable product and fibers of the first portion of the vegetable product through at least one hole of the plurality of holes in the first portion of the vegetable product.

    Machine for the pitting and filling of olives.
    2.
    发明公开
    Machine for the pitting and filling of olives. 有权
    用于橄榄的点蚀和填充的机器。

    公开(公告)号：EP2260730A3

    公开(公告)日：2017-12-13

    申请号：EP10380062.9

    申请日：2010-05-04

    申请人： Internacional Olivarera, S.A.

    发明人： Agroba Rodriguez, Angel

    IPC分类号： A23N3/00 ,  A23P1/08 ,  A23L1/00 ,  A23L1/212 ,  A23N3/06

    CPC分类号： A23N3/02 ,  A23L19/05 ,  A23N3/06 ,  A23N4/085 ,  A23P20/25

    摘要： Machine for the pitting and filling of olives, with a pitting-filling set (2), an olive dosing apparatus (3) and a paste ball dosing apparatus (5), and an olive carrier (4) and a paste ball carrier (6) from the dosing apparatuses (3, 5) to the pitting-filling set (2). The pitting-filling set (2) has a drive shaft (10) to which there are fixed a plate (11) with seats (12) where the olives (7) are set for their pitting and filling, and retainer (13), puncher (16), nozzle (19), detaching-filling device (23) and pre-fill chamber (26) sets, which activated by cams (15, 18, 22, 25, 28) carry out synchronized displacements within a 360° rotation of the drive shaft (10) in a sequence of movements for the synchronized pitting and filling of the olives, and return to the initial position of a new cycle.

    摘要翻译： 一种用于点蚀和灌装橄榄的装置，具有一个点蚀填充装置（2），一个橄榄配料装置（3）和一个膏球配量装置（5），以及一个橄榄载体（4）和一个糊球载体（6 ）从定量装置（3,5）到点蚀填充装置（2）。 该点蚀填充装置（2）具有传动轴（10）和保持器（13），在所述传动轴上固定有具有座（12）的板（11），其中橄榄（7）被设置用于其点蚀和填充， 由凸轮（15,18,22,25,28）启动的打孔器（16），喷嘴（19），分离填充装置（23）和预填充腔室（26）组进行360°内的同步位移 驱动轴（10）以一系列运动旋转，以便同步点蚀和填充橄榄，并返回到新循环的初始位置。

    METHOD FOR PRODUCING KAKIAGE
    4.
    发明公开
    METHOD FOR PRODUCING KAKIAGE 有权
    VERFAHREN ZUR HERSTELLUNG VON KAKIAGE

    公开(公告)号：EP3061352A4

    公开(公告)日：2017-04-19

    申请号：EP14856082

    申请日：2014-08-11

    申请人： NISSHIN SEIFUN GROUP INC ,  NISSHIN FOODS INC

    发明人： ITO TAKASHI ,  KOJIMA KAZUKO ,  SESAI TAKASHI ,  IRIE KENTARO ,  NISHIDE TATSUNORI

    IPC分类号： A23L3/40 ,  A23L5/10 ,  A23B7/02 ,  A23L17/00 ,  A23L19/00 ,  A23L29/212 ,  A23L29/225 ,  A23L35/00 ,  A23P20/12

    CPC分类号： A23B7/0205 ,  A23B7/02 ,  A23L3/40 ,  A23L5/11 ,  A23L19/05 ,  A23L29/212 ,  A23L29/225 ,  A23P20/12 ,  A23V2002/00

    摘要： The method for producing kaki-age according to the present invention includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient; and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass% or less. The oil temperature in deep-frying is preferably from 135°C to 155°C inclusive. The heating treatment may include a hot-air drying treatment, and in that case, it is preferable to dry the deep-fried ingredients ( kaki-age ) with hot-air at a temperature within a range above 120°C and equal to or below 160°C.

    摘要翻译： 根据本发明的生产印花的方法包括以下步骤：用外壳材料涂覆成分，使得外壳材料的比例以固体含量计在30至50质量份的范围内 每100质量份的成分; 并且对所述外壳材料涂覆的成分进行包括油炸的加热处理，使得最终产品的水分含量为10质量％以下。 油炸中的油温优选为135℃〜155℃。 加热处理可以包括热风干燥处理，在这种情况下，优选在120℃以上的温度范围内用热空气干燥油炸成分（kaki-age），等于或 低于160℃。

    COATING METAL OXIDE PARTICLES
    6.
    发明公开
    COATING METAL OXIDE PARTICLES 审中-公开
    涂覆金属氧化物

    公开(公告)号：EP2825515A2

    公开(公告)日：2015-01-21

    申请号：EP13715399.5

    申请日：2013-03-15

    申请人： The Nottingham Trent University

    发明人： CAVE, Gareth Wynn Vaughan ,  MUNDELL, Victoria Jane

    IPC分类号： C05D9/02

    CPC分类号： A01G22/00 ,  A01G31/00 ,  A23L19/05 ,  A23L33/16 ,  A61K9/167 ,  A61K31/375 ,  A61K31/4178 ,  A61K31/7036 ,  A61K33/26 ,  B05D1/40 ,  B05D3/0406 ,  B05D3/0413 ,  B05D3/12 ,  C05D9/02 ,  C05G3/0041

    摘要： The invention relates to methods of forming coated metal oxide particles, suspensions of such coated particles, particles comprising functionalised surface coatings and to fortification of food crops with coated metal oxide particles. Embodiments disclosed include a method of fortifying a food crop with a trace element, the method comprising growing the food crop in a growth medium comprising the trace element in the form of metal oxide particles coated with an organic compound, and a food crop fortified with a trace element in the form of metal oxide particles. Also disclosed is a method of forming coated particles, the method comprising: providing a first quantity of metal oxide particles; providing a second quantity of a coating material comprising an organic compound; and mechanically mixing the metal oxide particles with the coating material in a dry mixing process to provide a mixture comprising the metal oxide particles coated with the organic compound.

    ENSEMBLE ALIMENTAIRE ET SON PROCÉDÉ DE FABRICATION ET GABARIT POUR LA MISE EN UVRE DUDIT PROCÉDÉ
    7.
    发明公开
    ENSEMBLE ALIMENTAIRE ET SON PROCÉDÉ DE FABRICATION ET GABARIT POUR LA MISE EN UVRE DUDIT PROCÉDÉ 有权
    食品单位，及其制造方法的模板，执行方法

    公开(公告)号：EP2725931A1

    公开(公告)日：2014-05-07

    申请号：EP12731103.3

    申请日：2012-06-04

    申请人： Les Crudettes

    发明人： DELCOURT, Elise

    IPC分类号： A23P1/00 ,  A23P1/08 ,  A23L1/00 ,  B65D85/72

    CPC分类号： B65D75/5805 ,  A23L19/05 ,  A23P10/10 ,  A23P20/00 ,  A23P20/20 ,  B65D75/5855 ,  B65D85/36

    摘要： The invention relates to a food unit, including: generally tubular packaging (1); and a food product (2) contained in said packaging (1), said food product (2) including filling (3) and at least one vegetable-based wrap (4) that is maintained wrapped around the filling (3). Said packaging (1), which forms the means for maintaining the vegetable-based wraps around said filling, is a flexible, pouch-like packaging having at least two flexible, opposite side surfaces (5) and a base (6) that connects the bottom transverse edges (7) of the two side surfaces (5), said two side surfaces (5) being assembled together via the longitudinal edges (9) thereof so as to be separable from one another by pulling in a direction that causes said side surfaces (5) to separate from one another, in order to gradually expose the entire periphery of the elongate body that said food product (2) constitutes, from the opposite end thereof to said base.

    FOOD PRODUCT
    8.
    发明公开
    FOOD PRODUCT 有权
    NAHRUNGSMITTEL MIT VERSCHIEDENEN SCHICHTEN

    公开(公告)号：EP2693890A1

    公开(公告)日：2014-02-12

    申请号：EP12713728.9

    申请日：2012-04-10

    申请人： Generale Biscuit

    发明人： RABAULT, Jean-luc ,  BELOUIN, François

    IPC分类号： A23G3/00 ,  A23L1/00 ,  A23L1/212 ,  A23G3/54 ,  A23G3/48 ,  A23L1/10

    CPC分类号： A23G3/54 ,  A23G1/54 ,  A23G3/0017 ,  A23G3/0065 ,  A23G3/008 ,  A23G3/0085 ,  A23G3/0091 ,  A23G3/48 ,  A23L7/10 ,  A23L7/126 ,  A23L19/00 ,  A23L19/05 ,  A23L19/09 ,  A23P20/11

    摘要： The present disclosure relates to a bite-size food product comprising a) a plastic solid soft centre, b) a layer of a chocolate or chocolate-like composition coating the centre, c) a layer of individual crispy pieces fully covering the chocolate or chocolate-like composition layer, the food product having a fat content of between 4 and 24% by weight based on the total weight of the food product, the soft centre having an Aw of between 0.28 and 0.6, a fat content of less than 14% by weight based on the total weight of the centre, and forming 40-76% by weight of the food product.

    摘要翻译： 本公开涉及一种食物尺寸大小的食品，其包括：a）塑料固体软质中心，b）涂覆该中心的巧克力或巧克力状组合物层，c）完全覆盖巧克力或巧克力的各层脆性片 基于食品的总重量，该食品的脂肪含量为4至24重量％，软中心的Aw为0.28至0.6，脂肪含量低于14％ ，基于中心的总重量，形成40-76重量％的食品。