公开(公告)号：WO2020111815A1

公开(公告)日：2020-06-04

申请号：PCT/KR2019/016573

申请日：2019-11-28

Applicant: (주)바이브도시

Inventor： 김성열 ,  차상일

IPC: A23B4/07 ,  A23B7/045 ,  H02M7/5395 ,  H01F38/00

Abstract: 본 발명은 저주파 신호를 공급하는 고압 저주파 인버터 회로와; 상기 저주파 신호를 인가받아 저주파 전자기장을 방전하는 방전체를 포함하고, 상기 방전체는, 피복 전선 타입 방전부재와, 필라멘트 전구 타입 방전부재와, 케이블 타입 방전부재와, 박막 필름 타입 방전부재와, 전해질 용액 타입 방전부재와, 글래스 타입 방전부재 중 적어도 하나의 방전부재를 포함하는 저주파 전자기장 발생 장치를 제공한다.

公开(公告)号：WO0019830A8

公开(公告)日：2000-07-13

申请号：PCT/US9921835

申请日：1999-09-21

Applicant: FOOD TALK INC ,  WRIGHT LEAH K

Inventor： WRIGHT LEAH K

IPC: A23B4/07 ,  A23B7/045 ,  A23L3/10 ,  A23L3/36 ,  A23L3/365 ,  A23L5/10 ,  A23L35/00 ,  B65D81/34 ,  A23B5/00 ,  A23L3/00

CPC classification number: B65D81/3461 ,  A23B4/07 ,  A23B7/045 ,  A23L3/10 ,  A23L3/364 ,  A23L3/365 ,  A23L5/15 ,  A23L35/00 ,  B65D2581/3416 ,  B65D2581/3427 ,  B65D2581/3472 ,  B65D2581/3494

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract translation: 一种冷冻食物产品，其包含主要由纸制成的密封的烹饪袋和感受器层，优选铝，其包含原料蛋白质部分，生的或仅部分煮熟的或烫过的蔬菜部分和酱汁，其可以放置在 烤箱或微波炉以烹饪烹饪袋的内容物。 粗蛋白质产品优选为鱼，牛肉，家禽，猪肉或小牛肉中的一种。 蔬菜是生的或热烫的蔬菜，如朱莉叶辣椒，芹菜，胡萝卜，洋葱，西葫芦或西兰花。 烫漂的蔬菜仅部分煮熟，以便完成烹饪蔬菜的剩余时间与烹煮未加工的蛋白质部分所需的时间大致相同。

公开(公告)号：WO2006065018A1

公开(公告)日：2006-06-22

申请号：PCT/KR2005/002418

申请日：2005-07-26

Applicant: CJ CORP. ,  CHEON, Hee Soon

Inventor： CHEON, Hee Soon

IPC: A23B7/045

CPC classification number: A23B7/148 ,  A23B7/01 ,  A23B7/04 ,  A23L25/20

Abstract: The present invention relates to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly the preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170~200°C during 5-10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170~230°C during 30-60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Abstract translation: 本发明涉及一种使用远红外线解冻的蒸煮烤栗子的制备方法，更具体地说，涉及一种制备方法，其特征在于，其包括通过以冷藏状态储存以增加糖含量来老化收获的栗子的步骤; 烤熟时间为170〜200℃，5-10分钟，以增加口味和风味; 剥离然后洗涤，然后快速冷冻; 在170〜230℃下，在30-60分钟内通过远红外线解冻冷冻栗子，以抑制微生物的产生，并在处理过程中消除异味或异味和畸形的产生; 并且在用氮置换包装解冻的栗子之后用多步骤进行巴氏灭菌以最小化质地降解。

公开(公告)号：WO9641542A2

公开(公告)日：1996-12-27

申请号：PCT/GB9601383

申请日：1996-06-10

Applicant: MYLNEFIELD RESEARCH SERVICES L ,  PONTES JOAO ,  MCNICHOL RONALD JOHN ,  KERBY NIGEL WELLS

Inventor： PONTES JOAO ,  MCNICHOL RONALD JOHN ,  KERBY NIGEL WELLS

IPC: A23B7/045 ,  A23B7/05 ,  A23B7/00

CPC classification number: A23B7/045 ,  A23B7/05

Abstract: A method of treating organic tissue (preferably soft fruit such as strawberries) is disclosed which improves the texture and structural integrity on freezing and thawing of the tissue. The method also reduces the thawing time of the tissue as compared with untreated tissue.

Abstract translation: 公开了一种治疗有机组织（优选软果例如草莓）的方法，其改善了组织冷冻和解冻时的质地和结构完整性。 与未处理的组织相比，该方法还减少了组织的解冻时间。

公开(公告)号：WO2017089471A1

公开(公告)日：2017-06-01

申请号：PCT/EP2016/078697

申请日：2016-11-24

Applicant: ICEFRESH AS

Inventor： HAUGLAND, Anders

IPC: A23L3/365 ,  A23B4/07 ,  F25D17/06 ,  F25D21/00 ,  F25D23/12 ,  F25D31/00 ,  A23B7/045

CPC classification number: A23B7/045 ,  A23B4/07 ,  A23L3/365

Abstract: The present invention relates to a method of thawing and an apparatus for performing the method.

Abstract translation: 本发明涉及解冻方法和用于执行该方法的设备。

公开(公告)号：WO00019830A1

公开(公告)日：2000-04-13

申请号：PCT/US1999/021835

申请日：1999-09-21

IPC: A23B4/07 ,  A23B7/045 ,  A23L3/10 ,  A23L3/36 ,  A23L3/365 ,  A23L5/10 ,  A23L35/00 ,  B65D81/34 ,  A23B55/00 ,  A23L3/00

CPC classification number: B65D81/3461 ,  A23B4/07 ,  A23B7/045 ,  A23L3/10 ,  A23L3/364 ,  A23L3/365 ,  A23L5/15 ,  A23L35/00 ,  B65D2581/3416 ,  B65D2581/3427 ,  B65D2581/3472 ,  B65D2581/3494

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract translation: 一种冷冻食品，其包含主要由纸和基座层（优选为铝）制成的密封烹饪袋中的原料蛋白质部分，生的或仅部分煮熟或漂白的蔬菜部分和调味汁，其可以放置在 烤箱或微波炉，以烹饪烹饪袋的内容物。 生蛋白质产品优选为鱼，牛肉，家禽，猪肉或小牛肉之一。 蔬菜是生的或漂亮的蔬菜，如朱莉胡椒，芹菜，胡萝卜，洋葱，西葫芦或西兰花。 煮熟的蔬菜仅部分烹饪，使得完成蔬菜烹饪的剩余时间与烹制生蛋白质部分所需的时间大致相同。

公开(公告)号：WO99003355A1

公开(公告)日：1999-01-28

申请号：PCT/US1998/014048

申请日：1998-07-07

IPC: A23B7/00 ,  A23B7/02 ,  A23B7/024 ,  A23B7/04 ,  A23B7/045 ,  A23B7/055 ,  A23C1/06

CPC classification number: A23B7/0205 ,  A23B7/00 ,  A23B7/024 ,  A23B7/0408 ,  A23B7/0425 ,  A23B7/045 ,  A23B7/055

Abstract: A method of producing shattered, preservative-free dried fruit by freezing low moisture fruit (preferably having moisture content of 22 % - 30 %) prior to crushing the frozen fruit (preferably with a roller mill) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from 1/4 inch to 3/8 inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22 % - 25 % prior to packaging. In an optional, preliminary processing step, dried fruit is first rehydrated to a moisture content of 26 % - 30 % (preferably 28 % - 29 %) to produce low moisture fruit. The low moisture fruit is pitted and then frozen. The frozen, low moisture fruit is then shattered (and optionally then dried) in accordance with the invention.

Abstract translation: 在将冷冻水果（优选用辊磨机）粉碎之前，通过冷冻低水分果实（优选具有22％-30％的水分含量）来生产破碎的无防腐剂的干果以产生随机，破碎的水果片（优选地， 尺寸主要在1/4英寸至3/8英寸的范围内）。 破碎的水果片任选地干燥（例如，当它们在暖空气干燥器中加热时），以便在包装之前将其水分含量降低至22％-25％。 在任选的预处理步骤中，干果首先被再水化至26％-30％（优选28％-29％）的水分含量以产生低水分果实。 低水分果实被点心，然后冷冻。 然后根据本发明将冷冻的低水分果实粉碎（然后任选地干燥）。

公开(公告)号：WO2021124137A1

公开(公告)日：2021-06-24

申请号：PCT/IB2020/062012

申请日：2020-12-16

Applicant: ORO KOI S.R.L.

Inventor： CASSI, Davide ,  GIOVANNETTI, Michele

IPC: A23L5/30 ,  A23B4/07 ,  A23B7/045 ,  A23B9/12 ,  A23L3/30 ,  A23L3/365 ,  A23L3/54

Abstract: The process according to the invention for defrosting frozen or deep-frozen foods comprises the following steps: S1.1) providing a portion of frozen or deep frozen food (7); S1.2) bringing the portion of food to be treated (7) into contact with a treatment liquid (5); S.1.3) transmitting, through the treatment liquid (5) ultrasounds to the food to be treated (7) in order to diffuse the ultrasounds into the food to be treated (7). It allows defrosting foods faster and better preserving the organoleptic qualities thereof. The invention also relates to an apparatus and a computer program for executing said process. The apparatus may comprise a treatment container (3) the inner walls thereof are covered with a layer of ice.

公开(公告)号：WO2018151794A1

公开(公告)日：2018-08-23

申请号：PCT/US2017/068677

申请日：2017-12-28

Applicant: KRAFT FOODS GROUP BRANDS LLC

Inventor： BANDOH, Kwaku ,  BROWN, Rachel Catherine

IPC: A23B7/005 ,  A23B7/045 ,  A23B7/06 ,  A23B7/10 ,  A23B7/015 ,  A23B7/04 ,  B65B29/06 ,  B65B29/08 ,  B65D65/02 ,  B65D81/34 ,  B65D81/32 ,  B65D85/72 ,  B65D75/00

Abstract: A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

公开(公告)号：WO2014187483A1

公开(公告)日：2014-11-27

申请号：PCT/EP2013/060539

申请日：2013-05-22

Applicant: COOLNOVA UG

Inventor： BEHNCKE, Arne

IPC: A23L3/365 ,  A23B4/07 ,  A23B7/045

CPC classification number: A23B4/07 ,  A23B7/045 ,  A23L3/365

Abstract: The current invention concerns a method for thawing frozen food products comprising the step of providing a controlled humid climate, air flow and thawing temperature, characterized in that the frozen food products are subjected to an aerosol comprising atomized water droplets of a particle size of between 0.1 to 10 μm. In a second and third aspect, the invention concerns a food product thawed by the method according to the current invention, and a climate chamber for thawing of food products.

Abstract translation: 本发明涉及一种用于解冻冷冻食品的方法，包括提供受控的潮湿气候，气流和解冻温度的步骤，其特征在于，冷冻食品经受气溶胶，其包含粒径为0.1微米的雾化水滴 至10μm。 在第二和第三方面，本发明涉及通过根据本发明的方法解冻的食品以及用于解冻食品的气候室。