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    COOKING DEVICE
    3.
    发明公开
    COOKING DEVICE 审中-公开
    烹饪设备

    公开(公告)号：EP2322858A1

    公开(公告)日：2011-05-18

    申请号：EP09809923.7

    申请日：2009-08-26

    Applicant: Sharp Kabushiki Kaisha

    Inventor： NISHIURA, Kumiko ,  TAKAMI, Seiji ,  SAKANE, Yasuaki

    IPC: F24C1/00 ,  A61L2/06 ,  A61L2/24

    CPC classification number: F24C15/327 ,  A23L3/165 ,  A61L2/07 ,  A61L2202/11

    Abstract: A cooking device (1) has a vapor generating device (5) for supplying vapor to a heating chamber (2), a heater (14) for changing saturated water vapor generated by the vapor generating device to superheated water vapor, and a circulation fan (14) for circulating gas in the heating comber (2) through a circulation duct (10). A control device (60) for controlling the entire cooking device (1) performs, according to selection by a user, a bacteria elimination mode such as a resin tableware mode, a ceramic mode, or a kitchenware mode, and the modes have different water vapor temperature settings for different categories of objects from which bacteria are to be eliminated. When a bacteria elimination key (70) provided at an operation section (3b) is pressed, the cooking device (1) enters an operation for selecting among the bacteria elimination modes.

    Abstract translation: 烹饪装置（1）具有用于向加热室（2）供应蒸汽的蒸气发生装置（5），用于将由蒸气发生装置产生的饱和水蒸气变为过热水蒸气的加热器（14） （14），用于通过循环管道（10）在加热精梳机（2）中循环气体。 用于控制整个烹饪装置（1）的控制装置（60）根据用户的选择执行诸如树脂餐具模式，陶瓷模式或厨具模式的除菌模式，并且这些模式具有不同的水分 针对不同种类的待消除细菌的物体的蒸汽温度设置。 当按压设置在操作部（3b）上的除菌键（70）时，加热装置（1）进入用于在除菌模式中进行选择的操作。

    A method for pasteurising and restoring the refrigerant cycle in a freezing machine for making crushed-ice drinks and the like and a machine for implementing the method
    4.
    发明公开
    A method for pasteurising and restoring the refrigerant cycle in a freezing machine for making crushed-ice drinks and the like and a machine for implementing the method 有权
    一种用于巴氏灭菌和冷却循环的恢复在冰箱中用于制备用碎冰或类似物和机器饮料用于实现该方法的过程

    公开(公告)号：EP1980156A1

    公开(公告)日：2008-10-15

    申请号：EP07121338.3

    申请日：2007-11-22

    Applicant: Ali SpA

    Inventor： COCCHI, Gino ,  ZANIBONI, Gianni ,  LAZZARINI, Roberto

    IPC: A23G9/08 ,  A23G9/30 ,  A23L3/16 ,  F25B13/00 ,  F25B29/00

    CPC classification number: A23G9/305 ,  A23L3/165 ,  F25C1/147 ,  F25C2301/002 ,  F25C2600/04

    Abstract: A method for pasteurising and restoring the refrigerant cycle in a freezing machine (1) for making crushed-ice drinks and the like comprises a pasteurising step during which a predetermined maximum temperature (T1) is reached and a step of restoring the refrigerant cycle, during which a predetermined freezing temperature (T3) is reached; the step of restoring the refrigerant cycle comprises a sub-step of rapid cooling of the pasteurising temperature with a first thermal excursion (ΔT') with passage from the temperature (T1) to a temperature (T2) and a sub-step of slow cooling from the temperature (T2) to the freezing temperature (T3) with a second thermal excursion (ΔT"), in which the first thermal excursion (ΔT') is greater than the second thermal excursion (ΔT").

    Abstract translation: 一种用于巴氏灭菌和制备碎冰饮料等恢复的制冷剂循环的冷冻机（1）方法包括在哪一个预定的最高温度（T1）时的巴氏灭菌步骤中达到和恢复的制冷剂循环的步骤， 其中预定的冷冻温度（T3）达到; 恢复的制冷剂循环的步骤包括将所述巴氏灭菌温度从温度（T1）的第一热偏移（“T”）与通道的快速冷却的子步骤的温度（T2）和缓慢的子步骤 来自温度（T2）至冷冻温度（T3）与第二热偏移（“T”），其中，所述第一热漂移（“T”）是比所述第二热漂移（“T”）更大的冷却。

    APPARATUS AND METHOD FOR FOOD SURFACE PASTEURIZATION
    5.
    发明公开
    APPARATUS AND METHOD FOR FOOD SURFACE PASTEURIZATION 审中-公开
    方法和设备巴氏杀菌食品表面的

    公开(公告)号：EP1280424A1

    公开(公告)日：2003-02-05

    申请号：EP00968645.2

    申请日：2000-10-04

    Applicant: Tottenham, Dennis E.

    Inventor： TOTTENHAM, Dennis, E. ,  PURSER, David, E.

    IPC: A23L3/16 ,  A23L3/18 ,  A23B7/005

    CPC classification number: A23L3/185 ,  A23B7/0053 ,  A23L3/003 ,  A23L3/165 ,  A61L2/07

    Abstract: An apparatus and method for microbial intervention and pasteurization of food product surfaces, especially produce. The apparatus comprises a chamber (20, 25), a steam generator (30), a controller (60), a timer (160), a power source, and a temperature sensor. The temperature sensor (10, 15), along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to douche the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then douching the outer surface of the food with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food.

    FOOD PREPARATION AND PACKAGING PROCESS
    6.
    发明公开
    FOOD PREPARATION AND PACKAGING PROCESS 审中-公开
    方法用于治疗和包装食品

    公开(公告)号：EP1156733A1

    公开(公告)日：2001-11-28

    申请号：EP99940857.8

    申请日：1999-08-02

    Applicant: Purely Supreme Foods, L.L.C.

    Inventor： GILLETTE, Thomas, D. ,  ANDERSEN, L. Jay ,  GOLDENSHTEIN, Mikhail

    IPC: A47J27/16 ,  A23L1/01

    CPC classification number: A23L3/165 ,  A23L5/13 ,  A23L5/17 ,  A47J27/16

    Abstract: Processing techniques for preserving and packaging foods with an extended shelf life that helps overcome the shortcomings of conventional processes. The invention includes four basic innovations: (i) performing the steam cooking and subsequent cooling steps in the same vessel, (2) evacuating the vessel before steam is introduced for cooking, (3) introducing steam into the vessel while the vessel is still under vacuum, and (4) vacuum cooling the cooked food. Accordingly, in one embodiment of the invention, the process includes the steps of placing a food product in a vessel, cooking the food product in the vessel with steam and then cooling the cooked food product in the same vessel without exposing the food product to cooling water or other potential sources of external contamination. In a second embodiment, the process includes the steps of placing the food product in the vessel, removing substantially all of the air from the vessel, cooking the food product, and then cooling the cooked food product. In a third embodiment of the invention, the process includes the steps of placing the food product in the vessel, creating a vacuum in the vessel, introducing steam into the vessel while the vessel is still under vacuum, cooking the food product and then cooling the food product. In a fourth embodiment, the process includes the steps of placing the food product in the vessel, cooking the food product, and then cooling the cooked food product by vaporizing residual moisture left in the vessel after cooking, including any moisture on or in the food product.

    Verfahren zur Sterilisation
    7.
    发明公开
    Verfahren zur Sterilisation 有权
    维尔伐利亚灭菌

    公开(公告)号：EP0974275A1

    公开(公告)日：2000-01-26

    申请号：EP99112889.3

    申请日：1999-07-03

    Applicant: FRANZ ZENTIS GMBH & CO.

    Inventor： Otte, Dietmar, Dipl.-Ing. ,  Brack, Holger, Dipl.-Ing.

    IPC: A23L3/16 ,  A23G1/02

    CPC classification number: A23L3/165 ,  A23G1/02

    Abstract: Um feste Fett- und Zucker enthaltende Lebensmittel, deren Wassergehalt unter 5 Gew.% liegt, wie beispielsweise Schokolade, in Lebensmittel mit einem hohen Wassergehalt, wie beispielsweise Molkereiprodukte, in kleinstückige Form einsetzen zu können, wird ein Sterilisationsverfahren mit folgenden Verfahrensschritten vorgeschlagen:

    a) Das Lebensmittel wird auf eine Temperatur T 1 oberhalb seiner Schmelztemperatur T s erwärmt.
    b) Während eines Aufheizzeitraums wird Wasserdampf in feinstverteilter Form in das flüssige Lebensmittel eingebracht und dieses auf eine Temperatur T 2 erhitzt, wodurch in dem Lebensmittel enthaltene Mikroorganismen und deren Dauerformen (Sporen)abgetötet werden.
    c) Zumindest während eines Teils des Aufheizzeitraums wird das Lebensmittel unter einen gegenüber dem Atmosphärendruck erhöhten Druck p 1 gesetzt.
    d) Der Wassergehalt des Lebensmittels wird wieder auf einen Wert von weniger als 5 Gew.-% vermindert.

    Abstract translation: 为了对食品进行灭菌，将其在其熔融温度Ts下加热至温度水平T1。 在加热阶段，将蒸汽精细地分布在食品中，将其加热至微生物及其孢子被破坏的温度T2。 该食品经受超过大气压力水平的压力p1，水含量降低至≤5wt。 ％。 对室温下固体的食品进行灭菌，并含有水分≤5重量％的脂肪和糖。 ％，在其熔融温度Ts下被加热至温度水平T1。 在加热阶段期间，蒸汽通过液体食品被精细地分配，液体食品被加热到温度T2，在那里任何微生物和它们的孢子被破坏。 该食品受到超过大气压力水平的压力p1，并且水含量降低至≤5重量％的水平。 食品温度达到T2水平后，在此温度下保持一段时间。 在整个加热时间期间，蒸汽被引入食品。 食物通过机械混合，同时加入蒸汽，使用至少一个旋转的溶解盘在蒸汽输送射流上。 混合也通过容器壁上的刮刀。 蒸汽饱和。 食品通过直接接触加热和/或间接加热。 加热和加热维护时间共计3-30分钟或5-15分钟。 灭菌温度T2为100-140℃或115-130℃。绝对测量压力p1为2-4巴。 含水量通过真空度降低。 灭菌过程是间歇性的，并且保持直到给定的给药已被灭菌，或者是连续的操作。

    Method and apparatus for sterilization and/or heat treatment of products in particle form, e.g. bone meal
    8.
    发明公开
    Method and apparatus for sterilization and/or heat treatment of products in particle form, e.g. bone meal 失效
    为粉末状产物，如灭菌和/或热处理的方法和装置 骨粉

    公开(公告)号：EP0803203A3

    公开(公告)日：1998-05-06

    申请号：EP97610015

    申请日：1997-04-18

    Applicant: ATLAS STORD DENMARK A S

    Inventor： DITHMER LARS

    IPC: A23L3/16 ,  A23L3/18

    CPC classification number: A23L3/165 ,  A23L3/185

    Abstract: Apparatus (1) for sterilization and/or heat treatment of products in particle form, e.g. bone meal, and comprising an upright-standing pressure vessel (2) with elevator arrangement (6) which lifts the meal from the bottom area (5) to the top area (4), and lets it fall back to the bottom area for re-lifting.
    The processing is effected by direct steam supply (16), whereby the meal is heated to sterilization temperature.
    After the treatment or the sterilization, the vessel is emptied by the opening of a bottom valve (10). During the whole of the process, i.e. during filling, sterilization and emptying, the elevator arrangement (6) is in operation.
    The elevator arrangement is, for example, a helical vibration elevator firmly built into the vessel and with external vibration motors (8), so that the whole of the vessel is made to vibrate.

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