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    SOY PROCESSING METHOD USING SPECIFIC ENZYME, PROCESSED SOY POWDERAND PROCESSED SOY LIQUID
    61.
    发明申请
    SOY PROCESSING METHOD USING SPECIFIC ENZYME, PROCESSED SOY POWDERAND PROCESSED SOY LIQUID 审中-公开
    使用特殊酶的大量加工方法，加工大豆粉加工大豆液

    公开(公告)号：WO2007028222A2

    公开(公告)日：2007-03-15

    申请号：PCT/BR2006000179

    申请日：2006-09-06

    Applicant: GOLD NUTRITION PESQUISA DESENV ,  KAI CHANG SHENG

    Inventor： KAI CHANG SHENG

    IPC: A23L11/00 ,  C12F3/00 ,  A23L5/20 ,  A23L7/104

    CPC classification number: C12Y302/01015 ,  A23L11/09

    Abstract: The present invention refers to a method of processing soy by using specific enzyme, in other words, by using a pectinase produced by microorganisms from Aspergillus genre (such as pectinmetilesterase enzyme, produced by the microorganism Aspergillus oryzae; or the enzymes pectintranseliminase, poligalacturonase and pectinesterase, produced by the microorganism Aspergillus niger; or betagluconase (endo- 1,3(4)-), produced by the microorganism Aspergillus aculeatus), which is capable of efficiently producing a processed soy powder and/or liquid with substantially no unpleasant odor, characteristic of products derived from soy, and an ameliorated digestion-absorption coefficient for human body for the human body, using soy in its integral form, in other words, utilizing all nutrients present in soy. It also refers to a processed soy powder and/or liquid with substantially no unpleasant odor, characteristic of products derived from soy, and an ameliorated digestion-absorption coefficient for human body, using soy in its whole form.

    Abstract translation: 本发明涉及通过使用特定酶处理大豆的方法，换句话说，通过使用由曲霉类型的微生物产生的果胶酶（例如由微生物米曲霉产生的果胶多肽酶）或者果胶转移酶，聚葡萄糖聚糖酶和果胶泛酸酶 由微生物黑曲霉生产的;或由微生物曲霉（Aspergillus aculeatus）生产的betagluconase（end-1,3（4） - ）），其能够有效地生产基本上没有令人不快的气味的加工大豆粉和/或液体， 来自大豆的产品的特征，以及人体对人体的消化吸收系数的改善，使用其整体形式的大豆，换句话说，利用大豆中存在的所有营养物质。 它还涉及使用大豆整体形式的基本没有令人不愉快的气味的加工大豆粉和/或液体，来自大豆的产品的特征以及改善的人体的消化吸收系数。

    PROCESSED GARLIC PIECES
    64.
    发明申请
    PROCESSED GARLIC PIECES 审中-公开
    加工大蒜片

    公开(公告)号：WO2005070226A3

    公开(公告)日：2005-10-13

    申请号：PCT/US2005000356

    申请日：2005-01-07

    Applicant: LAYOUS JOHN

    Inventor： LAYOUS JOHN

    IPC: A23L5/20 ,  A23L19/18 ,  A23L27/10 ,  A23L1/015 ,  A23L1/217 ,  A23L1/221

    CPC classification number: A23L27/10 ,  A23L5/20 ,  A23L19/18

    Abstract: A form of garlic and process for making same in which cloves of garlic are cut into bits, blanched or baked to reduce the strength of the garlic flavor and bitterness, and then fried to produce ready-to-use, crunchy, roasted-flavor garlic pieces that can be conveniently stored and dispensed from a shaker.

    Abstract translation: 大蒜的一种形式和制作方法，在这种方法中，将大蒜丁切成小块，去皮或烘烤以减少大蒜味和苦味的强度，然后油炸以制成即食，脆脆，烤香的大蒜 可以方便地从振动筛中储存和分配。

    PROCESS FOR REMOVING OFF-FLAVORS FROM BEVERAGES
    66.
    发明申请
    PROCESS FOR REMOVING OFF-FLAVORS FROM BEVERAGES 审中-公开
    从饮料中除去淡味的方法

    公开(公告)号：WO0188082A3

    公开(公告)日：2002-03-28

    申请号：PCT/US0114575

    申请日：2001-05-04

    Applicant: INDEPENDENT STAVE CO ,  SWAN JAMES S

    Inventor： SWAN JAMES S

    IPC: A23L2/80 ,  A23L5/20 ,  C12H1/056 ,  A23L1/015

    CPC classification number: A23L2/80 ,  A23L5/273 ,  C12H1/0424

    Abstract: A process of removing off-flavors and off-odors, such as caused by trichloroanisole (TCA), from food or beverage products by contacting the food or beverage with one or more aliphatic synthetic polymers so as to sufficiently lower the concentration of the off-flavors and off-odors that they are undetectable by taste or smell. The concentration of the TCA is lowered to about 10 ppt or less.

    Abstract translation: 通过使食品或饮料与一种或多种脂肪族合成聚合物接触，从食品或饮料产品中除去由三氯苯甲醚（TCA）引起的异味和异味的方法，以充分降低脱水浓度， 味道和异味，味道或气味无法检测。 TCA的浓度降低到约10ppt或更低。

    OXYGEN RADICALS FOR INACTIVATING HARMFUL SUBSTANCES AND MICRO-ORGANISMS
    68.
    发明申请
    OXYGEN RADICALS FOR INACTIVATING HARMFUL SUBSTANCES AND MICRO-ORGANISMS 审中-公开
    氧自由基灭活污染物和微生物

    公开(公告)号：WO02005665A1

    公开(公告)日：2002-01-24

    申请号：PCT/EP2001/008300

    申请日：2001-07-18

    IPC: A23B7/144 ,  A23B9/18 ,  A23L3/3409 ,  A23L3/3418 ,  A23L3/3445 ,  A23L5/20 ,  A23L11/30 ,  A23B7/148 ,  A23B7/152 ,  A23B9/20 ,  A23B9/22 ,  A23L1/015 ,  A23L1/211

    CPC classification number: A23B9/18 ,  A23B7/144 ,  A23L3/3409 ,  A23L3/3418 ,  A23L3/3445 ,  A23L5/27 ,  A23L11/34

    Abstract: The invention relates to the use of a radical gas, containing reactive oxygen metabolites (ROM) and a maximum of 50 % wt, preferably a maximum of 5 % wt in relation to the total number of oxygen molecules and oxygen metabolites, activated ozone structures, for reducing or eliminating undesired chemical substances, harmful substances, and/or pests, which are contained in material or on the top surface of material or are released from material. The invention also relates to a method for treating the above-mentioned material with said radical gas.

    Abstract translation: 使用自由基气体，其反应性的氧代谢物（ROM）和最大50％（重量），优选至多5重量％，基于氧分子和氧代谢物的整体上，载有关于不期望的化学物质，污染物和/减少或消除活化臭氧结构 或它们包含在材料或材料的表面上或害虫，由材料释放。 本发明还涉及一种用该基团的气体处理这样的材料的方法。

    PROCESS FOR REMOVING OFF-FLAVORS FROM BEVERAGES
    69.
    发明申请
    PROCESS FOR REMOVING OFF-FLAVORS FROM BEVERAGES 审中-公开
    从饮料中除去淡味的方法

    公开(公告)号：WO01088082A2

    公开(公告)日：2001-11-22

    申请号：PCT/US2001/014575

    申请日：2001-05-04

    IPC: A23L2/80 ,  A23L5/20 ,  C12H1/056 ,  A23L1/015

    CPC classification number: A23L2/80 ,  A23L5/273 ,  C12H1/0424

    Abstract: A process of removing off-flavors and off-odors, such as caused by trichloroanisole (TCA), from food or beverage products by contacting the food or beverage with one or more aliphatic synthetic polymers so as to sufficiently lower the concentration of the off-flavors and off-odors that they are undetectable by taste or smell. The concentration of the TCA is lowered to about 10 ppt or less.

    Abstract translation: 通过使食品或饮料与一种或多种脂肪族合成聚合物接触，从食品或饮料产品中除去由三氯苯甲醚（TCA）引起的异味和异味的过程，以充分降低脱水浓度， 味道和异味，味道或气味都不可见。 TCA的浓度降低至约10ppt或更低。

    sILTER FOR ADSORPTION FROM AND/OR DISPERSION OF INGREDIENTS INTO A FLUID
    70.
    发明申请
    sILTER FOR ADSORPTION FROM AND/OR DISPERSION OF INGREDIENTS INTO A FLUID 审中-公开
    用于从成分中吸收和/或分解成液体的液体

    公开(公告)号：WO0056162A8

    公开(公告)日：2001-03-08

    申请号：PCT/US0004612

    申请日：2000-02-22

    Applicant: ROBERT LEHRER ASSOCIATES INC ,  LEHRER ROBERT ,  FREDERICK DIANE ,  METTENHEIMER CLAUS ,  SANDBERG ROBERT G

    Inventor： LEHRER ROBERT ,  FREDERICK DIANE ,  METTENHEIMER CLAUS ,  SANDBERG ROBERT G

    IPC: A23L5/20 ,  C11B3/00 ,  A23F5/00 ,  A23L1/00 ,  A23P1/00 ,  B01D37/02 ,  B01D39/02

    CPC classification number: C11B3/008 ,  A23L5/273

    Abstract: A filter for the adsorption of ingredients from and/or the dispersion of ingredients into a fluid includes a matrix (12) which comprises a plurality of particles (18) having an inherently active surface or an active surface (24) made of a fluid treating material. The particles are held in place by a moderately viscous binder (20) which is impervious to the flow of the fluid. The particles, however, are made of a fluid pervious material. An insufficient amount of binder is incorporated in the matrix to otherwise completely cover the particles. Thus portions of the active surface of the particles remain exposed to the flow of fluid thereby resulting in tortuous paths of flow through the matrix, thereby assuring contact with the treating particles.

    Abstract translation: 用于将成分从成分和/或分散体吸附到流体中的过滤器包括基质（12），其包含多个具有固有活性表面的颗粒（18）或由流体处理制成的活性表面（24） 材料。 颗粒通过中等粘度的粘合剂（20）保持在适当位置，粘合剂（20）不会流体流动。 然而，颗粒由流体渗透材料制成。 在基质中加入不足量的粘合剂以另外完全覆盖颗粒。 因此，颗粒的活性表面的一部分保持暴露于流体流动，从而导致流过基质的曲折的路径，从而确保与处理颗粒的接触。

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