公开(公告)号：WO2013032149A3

公开(公告)日：2013-05-02

申请号：PCT/KR2012006370

申请日：2012-08-10

Applicant: KIM BYEONG GON

Inventor： KIM BYEONG GON

IPC: A23L27/40 ,  B01D1/00 ,  C01D3/06

CPC classification number: B01D1/221 ,  A23L27/40 ,  B01D1/22 ,  C01D3/04

Abstract: The present invention relates to a method for producing salt by vertically installing a screen (5) inside a structure and evaporating salt water from the screen (5).

Abstract translation: 本发明涉及一种通过在结构内垂直安装滤网（5）并从滤网（5）蒸发盐水来生产盐的方法。

公开(公告)号：WO2011139104A3

公开(公告)日：2012-03-22

申请号：PCT/KR2011003359

申请日：2011-05-04

Applicant: JUNG CHO IN

Inventor： JUNG CHO IN

IPC: A47J47/04 ,  A23L27/40 ,  B65D85/00

CPC classification number: A47J47/04 ,  A47G19/24 ,  B65D81/262 ,  B65D81/263

Abstract: It is an aim of the present invention to provide a bay salt storage container in which an air flow pipe is vertically installed in the center of the container such that the air introduced via the air flow pipe from the outside can uniformly permeate the stored salt via air gaps between salt particles in all directions including a horizontal direction by the ascending flow and convection of natural air, thus enabling moisture in the air to fully contact the salt particles and also enabling the bittern to be quickly drained from the salt by the ascending flow and convection of natural air. The bay salt storage container of the present invention is basically configured such that a bay salt storage unit (10) is fitted and assembled to a bittern-collecting and support unit (20) having air inflow holes (28), and an air flow pipe (30) having an air passage (36) and air outflow holes (31) is assembled to the interior of the bay salt storage unit (10). The configuration of the container of the present invention enables air and salt particles to uniformly and widely contact each other by means of the ascending flow and convection of natural air, thus enabling the bay salt to have a uniform quality regardless of the storage position. The container of the present invention has a simple structure to enable easy of assembly.

Abstract translation: 本发明的目的是提供一种海湾盐储存容器，其中气流管垂直地安装在容器的中心，使得经由空气流动管从外部引入的空气能够均匀地渗透储存的盐通过 盐颗粒在各个方向上的空气间隙包括水平方向由上升的流动和自然空气的对流，从而使得空气中的水分能够完全接触盐颗粒，并且还使得能够通过上升流快速地将盐从盐中排出 和自然空气的对流。 本发明的海盐储存容器基本上构造成使得海盐储存单元（10）装配并组装到具有空气流入孔（28）的烟道收集和支撑单元（20）上，并且气流管 （30）具有空气通道（36）和空气流出孔（31）组装到海湾盐储存单元（10）的内部。 本发明的容器的构造使得空气和盐颗粒能够通过天然空气的上升流动和对流而均匀地并且广泛地彼此接触，从而能够使海湾盐具有均匀的质量，而与储存位置无关。 本发明的容器结构简单，易于组装。

公开(公告)号：WO2011130707A3

公开(公告)日：2012-02-23

申请号：PCT/US2011032782

申请日：2011-04-15

Applicant: CHROMOCELL CORP ,  KRAFT FOODS GLOBAL BRANDS LLC ,  SHEKDAR KAMBIZ ,  LAVERY DANIEL ,  GUNNET JOSEPH ,  LANGER JESSICA ,  LELAND JANE V ,  HAYASHI DAVID ,  BROWN PETER H ,  SLADE LOUISE ,  JONES WILLIAM P

Inventor： SHEKDAR KAMBIZ ,  LAVERY DANIEL ,  GUNNET JOSEPH ,  LANGER JESSICA ,  LELAND JANE V ,  HAYASHI DAVID ,  BROWN PETER H ,  SLADE LOUISE ,  JONES WILLIAM P

IPC: A23L27/00 ,  A61K9/00 ,  A23L27/20 ,  A23L27/40

CPC classification number: A23L1/22083 ,  A23L27/86 ,  A61K31/5377 ,  C07C43/2055 ,  C07C217/58 ,  C07C233/25 ,  C07C235/24 ,  C07C251/24 ,  C07C321/28 ,  C07D215/233 ,  C07D215/48 ,  C07D219/08 ,  C07D231/14 ,  C07D319/20

Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

Abstract translation: 本发明提供了包含本发明化合物的可食用组合物，包含这种可食用组合物的食品和制备这种食品的方法。 本发明还提供了减少食品中NaCl量的方法，减少饮食中钠摄入量的方法，以及减少食品中苦味的方法。

公开(公告)号：WO2011043633A3

公开(公告)日：2011-10-13

申请号：PCT/KR2010006916

申请日：2010-10-08

Applicant: CJ CHEILJEDANG CORP ,  LEE MIN KYUNG ,  CHUNG WON DAE

Inventor： LEE MIN KYUNG ,  CHUNG WON DAE

IPC: A23L27/40 ,  A23L27/10

CPC classification number: A23L27/40

Abstract: A method of producing solar salt including putting dried solar salt into a color sorter to selectively remove foreign substances. The dried solar salt may be obtained by removing bittern from raw solar salt collected from a salt pond to obtain bittern-removed solar salt; washing the bittern-removed solar salt with concentrated brine to remove foreign substances; naturally dehydrating the washed solar salt to a water content of about 12 w/w% to about 17 w/w% by storing the same in a ton bag having a mesh bottom, to obtain dehydrated solar salt; and drying the dehydrated solar salt by heating. Solar salt, which is hygienically clean and is rich in mineral components, may be conveniently produced.

Abstract translation: 一种生产太阳能盐的方法，包括将干燥的太阳能盐放入颜色分选机中以选择性地除去异物。 干燥的太阳能盐可以通过从从盐池中收集的生的太阳能盐中除去卤水来获得卤盐去除的太阳盐; 用浓盐水洗涤除盐的太阳盐以除去异物; 通过将洗涤后的太阳能盐的水含量保存在具有网底的ton袋中，将洗涤的太阳能盐自然脱水至约12w / w％至约17w / w％的水分，得到脱水的太阳能盐; 并通过加热干燥脱水的太阳能盐。 卫生洁净，矿物成分丰富的太阳能盐可以方便地生产。

公开(公告)号：WO2009152627A2

公开(公告)日：2009-12-23

申请号：PCT/CH2009/000201

申请日：2009-06-15

Applicant: GIVAUDAN SA ,  BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

Inventor： BHOWMIK, Tarun ,  MYAKA, Stefka, Ivanova ,  VAN LEERSUM, Johan, Peter ,  SMITH, Roy, Wade

IPC: A23L27/00 ,  A23L27/10 ,  A23L27/24 ,  A23L27/40 ,  A23L29/00

CPC classification number: A23L27/45 ,  A23J3/346 ,  A23L27/24 ,  A23L27/40 ,  A23L27/88 ,  A23V2002/00 ,  C12Y302/01058 ,  C12Y304/11 ,  C12Y304/13 ,  C12Y304/14 ,  C12Y304/15 ,  C12Y304/16 ,  C12Y304/17 ,  C12Y304/18 ,  C12Y304/19 ,  C12Y304/21 ,  C12Y304/21062 ,  C12Y304/22 ,  C12Y304/23 ,  C12Y304/24 ,  C12Y304/25 ,  C12Y305/01002

Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

Abstract translation: 提供了水解菠菜植物材料以形成盐增强成分，形成的盐增强成分，包含所述盐增强成分的食品和增强食品咸味的方法的酶法。

公开(公告)号：WO2008039453A3

公开(公告)日：2008-07-10

申请号：PCT/US2007020669

申请日：2007-09-25

Applicant: CONAGRA FOODS INC ,  JOHNSON CLINTON ,  SMITH GORDON ,  JENSEN MICHAEL ,  SCHILMOELLER LANCE

Inventor： JOHNSON CLINTON ,  SMITH GORDON ,  JENSEN MICHAEL ,  SCHILMOELLER LANCE

IPC: A23L27/40 ,  A23L25/00 ,  A23L27/00

CPC classification number: A23L33/16 ,  A23L7/191 ,  A23L27/40 ,  A23L27/72 ,  A23L27/86 ,  A23P10/35

Abstract: A method and seasoning including sea salt for flavoring food is disclosed. The sea salt has a mean particle size less than about 20 microns. In another embodiment, the present invention is directed to a seasoning comprising a first seasoning component, including a sea salt, and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product. The sea salt component has a mean particle size less than 20 microns.

Abstract translation: 公开了一种包括用于调味食物的海盐的方法和调味品。 海盐的平均粒度小于约20微米。 在另一个实施方案中，本发明涉及包含第一调味料组分和第二调味料组分的第二调味料组分，所述第一调味料组分包括海盐和第二调味料组分，所述第二调味料组分用于补充第一调味料组分和减少第一调味料组分 调味食品。 海盐组分的平均粒径小于20微米。

公开(公告)号：WO2008078315A2

公开(公告)日：2008-07-03

申请号：PCT/IL2007001522

申请日：2007-12-10

Applicant: GAN SHMUEL FOODS LTD ,  KATZIR YUVAL ,  BUDMAN ELI

Inventor： KATZIR YUVAL ,  BUDMAN ELI

IPC: A23L27/40 ,  A23L19/00 ,  A23L27/00 ,  A23L27/10 ,  A23L27/12

CPC classification number: A23L27/45 ,  A23L19/01 ,  A23L19/09

Abstract: A salt substitute for replacing a significant part of NaCl in the human diet is provided, as well as a method for producing it. The substitute, being manufactured from de-flavored discolored tomato serum contains only natural materials, and it may be a transparent liquid containing solids originating from tomatoes, further possibly having a reduced sugar content.

Abstract translation: 提供了用于替代人类饮食中大部分NaCl的盐替代物，以及其制备方法。 由去味的变色番茄血清制成的替代物仅含有天然材料，并且其可以是含有源自番茄的固体的透明液体，进一步可能具有降低的糖含量。

公开(公告)号：WO2007008863A3

公开(公告)日：2007-04-19

申请号：PCT/US2006026828

申请日：2006-07-12

Applicant: FLEXITRAL INC ,  TURIN LUCA

Inventor： TURIN LUCA

IPC: A23L27/00 ,  A23L27/20 ,  A23L27/40

CPC classification number: A23L27/20 ,  A23L27/2022 ,  A23L27/2026 ,  A23L27/206 ,  A23L27/40

Abstract: An improved method for imparting a flavor to a product, the method comprising: adding to the product an organoleptically effective amount of a dicarbonyl or a mixture thereof, the improvement comprising substituting for the carbonyl, an organoleptically acceptable derivative thereof or an organoleptically acceptable salt thereof, as well as compositions for carrying out the method and products an articles of manufacture comprising the additive.

Abstract translation: 一种用于赋予产品风味的改进方法，所述方法包括：向所述产品中加入感光有效量的二羰基或其混合物，其改进包括用羰基，其感官上可接受的衍生物或其感觉可接受的盐 ，以及用于实施该方法和产品的组合物包含该添加剂的制品。

公开(公告)号：WO2007002014A3

公开(公告)日：2007-04-05

申请号：PCT/US2006023874

申请日：2006-06-20

Applicant: LINGUAGEN CORP ,  SALEMME FRANCIS RAYMOND ,  BARNDT RICHARD

Inventor： SALEMME FRANCIS RAYMOND ,  BARNDT RICHARD

IPC: A01N59/24 ,  A23L27/00 ,  A01N59/00 ,  A01N59/08 ,  A23L27/10 ,  A23L27/21 ,  A23L27/23 ,  A23L27/40 ,  A61K33/00 ,  A61K33/14

CPC classification number: A61K33/00 ,  A23L27/23 ,  A23L27/40 ,  A23L27/86 ,  A61K31/185 ,  A61K31/7076 ,  A61K45/06

Abstract: The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5'-adenosinic acid, and 5'-inosinic acid, and/or 5'-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.

Abstract translation: 本发明提供含有苦味抑制剂的组合物，其减少用作食品或饮料中的氯化钠的氯化钾的苦味。 该组合物含有作为苦味抑制剂牛磺酸和5'-腺苷酸，和5'-肌苷酸和/或5'-鸟苷酸。 此外，本发明提供使用这些组合物和制备它们的方法。

公开(公告)号：WO2006034620A8

公开(公告)日：2006-06-08

申请号：PCT/CN2005001029

申请日：2005-07-13

Applicant: KIM BONGCHAI

Inventor： KIM BONGCHAI

IPC: A23L7/10 ,  A23G3/00 ,  A23L7/196 ,  A23L27/40 ,  C12J1/00

CPC classification number: A23L7/196

Abstract: The present invention relates to a preparation method for - sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then adding the certain emulsion, cooking for 16­20 minutes under stronger fire then 10-15 minutes under weak fire, next, turning off the fire, adding the hypertonic solution, steaming for 5-10 minutes, further, spraying the PH9.0 solution and agitating, packaging, deep-freezing and keeping in cool storage condition. The said soaking liquid, emulsion, hypertonic solution and the PH9.0 solution are made up of several ingredients including salt, saccharides, white vinegar etc. The following advantages of the process are obtained: the nutrients will not be spoiled and lost, and the rice granules will keep well in shape and feature. The storage time will be long. Meanwhile, the rice product has nice taste and the manufacturer can change the ingredients easily based on the different flavor from different people. The ingredients are coming from natural material without any harmful substances and side effect.

Abstract translation: 本发明涉及寿司煮饭的制备方法。 所述方法包括以下步骤：选择米饭，用水清洗米饭浸泡，将米饭浸泡在一定液体中1.5-2.0小时，然后加入一定的乳液，在较强的火焰下烹饪1620分钟，然后10-15分钟 弱火，接下来，关火，加高渗溶液，蒸5-10分钟，进一步喷PH9.0溶液，搅拌，包装，冷冻保存在阴凉保存状态。 所述浸泡液，乳液，高渗溶液和PH9.0溶液由几种成分，包括盐，糖，白醋等组成。该方法获得以下优点：营养不会被损坏和损失， 米颗粒的形状和特征保持良好。 存储时间会很长。 同时，米饭产品味道不错，制造商可以根据不同人的味道轻松改变成分。 成分来自天然物质，没有任何有害物质和副作用。