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41 条记录 (耗时 0.019 秒)

    FOOD COMPOSITION COMPRISING DEHYDRATED POTATO MATERIAL AND AN ANTIOXIDANT SYSTEM
    22.
    发明申请
    FOOD COMPOSITION COMPRISING DEHYDRATED POTATO MATERIAL AND AN ANTIOXIDANT SYSTEM 审中-公开

    公开(公告)号：WO2021048037A1

    公开(公告)日：2021-03-18

    申请号：PCT/EP2020/074899

    申请日：2020-09-07

    申请人： UNILEVER IP HOLDINGS B.V. ,  CONOPCO, INC., D/B/A UNILEVER

    发明人： SPRAUL, Martin, Helmut ,  JONAS, Volker

    IPC分类号： A23L19/15 ,  A23L27/14

    摘要： The present invention relates to a food composition comprising dehydrated potato material and an antioxidant system. In particular, the invention relates to such a food composition wherein the dehydrated potato material is dehydrated mashed potato. In a first aspect the invention provides a food composition comprising dehydrated potato material, and an antioxidant system comprising ginger powder, sage powder, and rosemary powder; wherein the particles of the ginger powder have a size of less than 800 µm, and the particles of the sage powder and rosemary powder have a size of less than 500 µm; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in the antioxidant system in a weight ratio of G : S : R = 1 to 4 : 1 to 3 : 1 to 3. According to a second aspect of the invention there is provided a food composition comprising dehydrated potato material, and an antioxidant system obtainable by an extraction method comprising the steps of i) contacting an apolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises ginger powder having a particle size of less than 800 µm, sage powder having a particle size of less than 500 µm, and rosemary powder having a particle size of less than 500 µm, wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G : S : R = 1 to 4 : 1 to 3 : 1 to 3; and ii) optionally separating the extract from at least part of the residue of the plant powders. The invention also relates to a method for improving the storage stability of a food composition comprising dehydrated potato material and to use of a combination of ginger powder, sage powder, and rosemary powder as an antioxidant system in a food composition comprising dehydrated potato material.

    FAT-FREE FOOD PRODUCT
    24.
    发明申请
    FAT-FREE FOOD PRODUCT 审中-公开

    公开(公告)号：WO2018172809A1

    公开(公告)日：2018-09-27

    申请号：PCT/IB2017/001482

    申请日：2017-10-20

    申请人： SUMESA, S.A.

    发明人： MEDINA, Jorge ,  RIQUERO, Mariuxi ,  GARCIA, Jorge, Julian

    IPC分类号： A23L23/10 ,  A23L27/14 ,  A23L29/00 ,  A23L29/20

    摘要： Embodiments of the invention provide a fat free food product and method of making. In some embodiments, the food product is bouillon. The fat free food product is anhydrous, and contains a protein and a zero-fat binder. The binder includes a starch, an edible polyhydric alcohol, and a gum. The fat free food product has a protein content of 1.15% to 4.5% w/w. The food product contains no added fat.

    녹색 고춧가루의 제조방법
    25.
    发明申请
    녹색 고춧가루의 제조방법 审中-公开
    如何制作青椒粉

    公开(公告)号：WO2017142267A1

    公开(公告)日：2017-08-24

    申请号：PCT/KR2017/001539

    申请日：2017-02-13

    申请人： 김정호 ,  함윤록 ,  김낙연

    发明人： 김정호 ,  함윤록 ,  김낙연

    IPC分类号： A23L27/14 ,  A23L5/00

    CPC分类号： A23L5/00 ,  A23L27/14

    摘要： 녹색 고춧가루의 제조방법을 개시한다. 녹색 고추를 세척하고, 꼭지 및 고추씨를 제거한 후 소정의 조건에서 동결 건조 처리 및 분쇄하여 녹색 고춧가루를 제조하는 녹색 고춧가루의 제조방법에 관한 것이다.

    摘要翻译： 公开了一种生产红辣椒粉的方法。 本发明涉及通过洗青椒，去除龙头和胡椒籽，在预定条件下冷冻干燥和粉碎青椒粉制备青椒粉的方法。

    POWDERED KIMCHI AND PREPARATION METHOD THEREOF
    27.
    发明申请
    POWDERED KIMCHI AND PREPARATION METHOD THEREOF 审中-公开
    粉末KIMCHI及其制备方法

    公开(公告)号：WO02028193A1

    公开(公告)日：2002-04-11

    申请号：PCT/KR2000/001249

    申请日：2000-11-02

    IPC分类号： A23B7/024 ,  A23B7/10 ,  A23L19/00 ,  A23L19/20 ,  A23L27/14 ,  A23L27/24 ,  A23L1/212

    CPC分类号： A23B7/10 ,  A23B7/024 ,  A23L19/01 ,  A23L19/20 ,  A23L27/14 ,  A23L27/24

    摘要： Disclosed are Kimchi, which is one of the representative Korean traditional foods, and more particularly to, powdered Kimchi made into powder prepared by optimally fermenting kimchi and freeze-drying the same, and a preparation method thereof. Since the kimchi is made into powder by freeze-drying kimchi in a state where the kimchi is optimally fermented, the fermented kimchi taste, flavor and nutrients are maintained in the powdered kimchi. Thus, the appropriately fermented kimchi taste is enjoyable unchangeably. Also, tasty foods can be obtained by simply adding the powdered kimchi to kimchi applied foods.

    摘要翻译： 公开了作为韩国传统食品的代表之一的泡菜，更具体地说，将通过最佳发酵泡菜制备的粉末制成粉末，并将其冷冻干燥的泡菜及其制备方法。 由于通过在泡菜最优发酵的状态下通过冷冻干燥泡菜将泡菜制成粉末，将发泡的泡菜味道，风味和营养物保持在粉状泡菜中。 因此，适度发酵的泡菜味道是不可改变的。 另外，通过简单地将粉状泡菜加入到泡菜应用食品中可以获得美味的食物。

    FUNCTIONALLY INTERDEPENDANT TWO COMPONENT COOKING SYSTEMS
    28.
    发明申请
    FUNCTIONALLY INTERDEPENDANT TWO COMPONENT COOKING SYSTEMS 审中-公开
    功能强大的两个组件烹饪系统

    公开(公告)号：WO00070971A1

    公开(公告)日：2000-11-30

    申请号：PCT/EP2000/004383

    申请日：2000-05-11

    IPC分类号： A23L23/00 ,  A23L27/14 ,  A23L27/60 ,  A23L1/39 ,  A23L1/24 ,  A23L1/40

    CPC分类号： A23L23/00 ,  A23L27/14 ,  A23L27/60

    摘要： A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer and/or neutralise acidic taste of the sauce composition to achieve selected taste.

    摘要翻译： 教导了互补组合的液体/酱汁组合物和干燥的颗粒调味料组合物，两者都是相互依赖的有效烹饪。 调味汁是流体，因此具有选定量的水，并且可能经受微生物攻击，这又需要pH控制。 调味成分被设计成缓冲和/或中和酱料组合物的酸味以达到所选择的味道。

    대게 분말을 이용한 닭 후라이드 파우더 제조방법
    29.
    发明申请
    대게 분말을 이용한 닭 후라이드 파우더 제조방법 审中-公开

    公开(公告)号：WO2023022379A1

    公开(公告)日：2023-02-23

    申请号：PCT/KR2022/010793

    申请日：2022-07-22

    申请人： 주상국

    发明人： 주상국 JOO, Sang Gook

    IPC分类号： A23L7/157 ,  A23L17/40 ,  A23L5/20 ,  A23L5/10 ,  A23L19/00 ,  A23L27/14 ,  A23L29/212 ,  A23L7/10

    摘要： 본 발명은 대게 분말을 이용한 닭 후라이드 파우더 제조방법에 관한 것으로서, 보다 상세하게는 닭 후라이드시에 사용되는 닭 후라이드 파우더로서, 내용물 중에 붉은대게 가루를 혼합하여 사용함으로써, 붉은대게 가루에 의해 닭의 잡내 및 비린내를 제거할 수 있고, 붉은대게 가루의 키토산 성분으로 인하여 기름냄새 제거는 물론 닭고기를 부드럽게 할 수 있는 효과를 가지도록 하는 대게 분말을 이용한 닭 후라이드 파우더 제조방법에 관한 것이다.

    FILM COMESTIBLE REVERSIBLE, APLICACIONES Y PROCEDIMIENTO DE OBTENCIÓN
    30.
    发明申请
    FILM COMESTIBLE REVERSIBLE, APLICACIONES Y PROCEDIMIENTO DE OBTENCIÓN 审中-公开

    公开(公告)号：WO2023007048A1

    公开(公告)日：2023-02-02

    申请号：PCT/ES2022/070488

    申请日：2022-07-22

    申请人： VISCOFAN, S.A.

    发明人： ROJAS GRAU, Maria Alejandra ,  FERON, Bernhard ,  ARRARAS ILUNDAIN, Jose Angel

    IPC分类号： A23L27/14 ,  A22C13/00 ,  A23P20/10 ,  A23L27/60 ,  B65D65/46

    摘要： La presente invención se refiere a un film comestible reversible de doble funcionalidad que comprende 1) una mezcla de una sal sódica de carboximetilcelulosa aniónica (CMC), con una viscosidad inferior a 50 cp, en una concentración comprendida entre 0.5 y 10% en peso, y al menos otro polisacárido, en una concentración comprendida entre 0.1 y 5% en peso, y glicerina, en una proporción comprendida entre 1 y 20% en peso, 2) una salsa o un líquido de marinado, en una proporción comprendida entre 20:80 y 80:20 con respecto a la mezcla, y 3) especias, donde el film presenta dos caras diferenciadas: cara A, cuya superficie está recubierta con las especias, y cara B, compuesta por la mezcla de polisacáridos, glicerina y salsa o líquido de marinado. Asimismo, la presente invención contempla el procedimiento de obtención del film, así como sus diferentes aplicaciones.