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    MIKROWELLENGEEIGNETE LEBENSMITTELMASSE
    1.
    发明公开
    MIKROWELLENGEEIGNETE LEBENSMITTELMASSE 有权

    公开(公告)号：EP2945491A1

    公开(公告)日：2015-11-25

    申请号：EP14700498.0

    申请日：2014-01-15

    Applicant: Chemische Fabrik Budenheim KG

    Inventor： KRONING, Christian ,  LEMKE, André

    IPC: A23L1/01 ,  A23L1/025

    CPC classification number: A21D2/02 ,  A23L5/15 ,  A23L5/34 ,  A23V2002/00 ,  A23V2200/042

    Abstract: The invention relates to a method for defrosting, heating, cooking and/or baking a food mass, in particular a dough-based product, a pasta, a frozen dough, a panade, minced meat or minced vegetables, in the microwave field, characterised in that the food mass contains an added microwave absorber in an amount from 0.5 to 5.0 % by weight in relation to the total weight of the food mass, wherein the microwave absorber is selected from orthophosphates (PO
    4 )
    3- , hydrogen phosphates (HPO
    4 )
    2- , dihydrogen phosphates (H
    2 PO
    4 )
    - , diphosphates (P
    2 O
    7 )
    4- (pyrophosphates), metaphosphates [(PO
    3 )
    2
    2- ]
    n , tripolyphosphates (P
    3 O
    10 )
    5- or more highly condensed phosphates having an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu), with the proviso that the water-solubility of the microwave absorber at 20°C is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0 x 10
    3 cm
    3 /g and less than 200 x 10
    3 cm
    3 /g.

    Abstract translation: 在微波炉中解冻，加热，烹调和/或烘烤食品材料，特别是面团产品，面食，冷冻面团，平底锅，切肉面食或蔬菜面食的方法。 食品材料含有相对于食品材料的总重量为0.5〜5.0重量％的添加的微波吸收剂。 微波吸收剂选自正磷酸盐（PO4）3-，磷酸氢二钠（HPO4）2-，磷酸二氢盐（H2PO4） - ，二磷酸盐（P2O7）4-（焦磷酸盐），偏磷酸盐[（PO3）22-] n，三聚磷酸盐 P3O10）平均链长为3〜50的5-或更多的高度缩合的磷酸盐，金属钙（Ca），镁（Mg），铁（Fe），锌（Zn）和铜的碳酸盐，氢氧化物，柠檬酸盐和葡萄糖酸盐 （Cu），条件是微波吸收剂在20℃下的水溶性小于或等于50g / L，微波吸收剂的孔体积大于3.0×10 -3 cm 3 / g， 小于200×10-3 cm3 / g。

    METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS
    2.
    发明公开
    METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS 有权
    VERFAHREN UND VORRICHTUNGFÜRVITAMIN-D-VERSTÄRKUNGBEI PILZEN

    公开(公告)号：EP2900089A1

    公开(公告)日：2015-08-05

    申请号：EP13766857.0

    申请日：2013-09-16

    Applicant: Oakshire Holdings, Inc.

    Inventor： CHALUPA, William, F. ,  SCHROEDER, Gary, M.

    IPC: A23L1/303 ,  A23L1/025 ,  A23L1/30 ,  A23L1/16

    CPC classification number: A23L31/00 ,  A23L5/00 ,  A23L5/32 ,  A23L33/155

    Abstract: An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source and subjected to one or more pulses of UV light. The slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder. The irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 IU/gram of powder, and more preferably at least 20,000 IU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.

    Abstract translation: 公开了增加蘑菇中维生素D含量的装置和方法。 粉碎的或粉碎的蘑菇或蘑菇部分的蘑菇浆液以及液体如水在紫外光源下通过，并经受一个或多个UV光脉冲。 浆料可以通过振动输送机输送到UV光源。 紫外线照射后，处理后的浆料可以干燥并研磨成粉末，或者可以将经处理的浆料过滤，将不溶部分干燥并研磨成粉末。 照射的蘑菇粉末的维生素D 2的质量分数为至少2500IU /克粉末，更优选至少20,000IU /克粉末。 照射的蘑菇粉末可以并入用于人或动物的消费食品中，和/或可并入到用于化妆品用途的局部制剂中。

    Processing of fish
    6.
    发明公开
    Processing of fish 审中-公开
    鱼的加工

    公开(公告)号：EP2681999A2

    公开(公告)日：2014-01-08

    申请号：EP13185699.9

    申请日：2010-12-29

    Applicant: Marel Iceland EHF

    Inventor： Hallvardsson, Kristjan ,  Birgisson, Rúnar

    IPC: A23B4/01 ,  A23B4/015 ,  A23L1/025 ,  A23L1/325 ,  A22C25/16 ,  A22B3/00

    CPC classification number: A23B4/06 ,  A22B3/083 ,  A22B5/0088 ,  A22C25/16 ,  A22C25/166 ,  A23B4/015 ,  A23L5/30 ,  A23L17/00

    Abstract: Method of processing of fish, for example salmon and related species, said method comprising the steps of
    - providing a live fish,
    - stunning the fish,
    - slaughtering the fish subsequent to the stunning of the fish,
    - subjecting the slaughtered fish or part of the slaughtered fish to an electrical stimulation prior to at least a further processing step of the slaughtered fish or part of the slaughtered fish, and
    - wherein said at least one further processing step comprises the step of removing pin-bones from the slaughtered fish or part of the slaughtered fish.
    By subjecting the slaughtered fish or part of the slaughtered fish to the electrical stimulation it is achieved that the pin-bones can be removed without waiting for the normal rigor process to be concluded and the normal post-rigor state to be reached and further it is achieved that the pin-bones can still be removed satisfactorily, e.g. without breaking when being pulled etc., since the bonding of the bones are relieved by the electrical stimulation.

    Abstract translation: 鱼的加工方法，例如鲑鱼和相关物种，所述方法包括以下步骤： - 提供活的鱼; - 令鱼变得惊人; - 在令鱼受到惊吓之后屠宰鱼; - 使屠宰的鱼或部分 在屠宰的鱼或部分屠宰鱼的至少另一加工步骤之前将屠宰的鱼进行电刺激，以及 - 其中所述至少一个另外的加工步骤包括从屠宰的鱼或部分中去除针骨的步骤 被屠宰的鱼。 通过对屠宰后的鱼或部分屠宰的鱼进行电刺激，可以在不等待正常的严格过程得以结束并且达到正常的严酷后状态的情况下去除针骨，并且进一步它是 实现了针骨仍然可以令人满意地移除，例如 在被拉动时不会折断等，因为电刺激缓解了骨的结合。

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