公开(公告)号：WO2021260399A1

公开(公告)日：2021-12-30

申请号：PCT/GR2021/000038

申请日：2021-06-18

申请人： KIROU, Panagiotis

发明人： KIROU, Panagiotis

IPC分类号： A23C19/064 ,  A23C19/068 ,  A23C19/09 ,  A23C19/097 ,  A23F3/16 ,  A23L3/3472 ,  A23L3/358 ,  A23L27/10 ,  A23L27/14 ,  A23L27/40 ,  A23C19/14 ,  A23C19/0684 ,  A23C2240/15 ,  A23F3/166

摘要： Salty tea - brine is a new method of preserving the appropriate cheese products (from cow, goat or feta and those that can be preserved in brine). In addition to preservation, greek herb tea - brine gives aroma and flavor to cheeses. The method consists in the production of tea from water and selected greek herbs, spices and seasonings. After the process is completed, we drain the herbs and add the appropriate amount of salt. (Usually 6-7%). The final product, salty tea - brine, is the preservative for the selected cheese product, either in the first stage of maturation, or either in repackaging or both.

公开(公告)号：WO2017131256A1

公开(公告)日：2017-08-03

申请号：PCT/KR2016/000936

申请日：2016-01-28

申请人： 용창덕

发明人： 용창덕

IPC分类号： A23L15/00 ,  A23L5/20 ,  A23L27/10 ,  A23L27/14 ,  A23L27/40 ,  A23L27/50 ,  A23B5/00

CPC分类号： A23B5/00 ,  A23L5/20 ,  A23L15/00 ,  A23L27/10 ,  A23L27/14 ,  A23L27/40 ,  A23L27/50

摘要： 본 발명에 의해 제조된 숙성란은 기존에 공개된 바 없는 새로운 형태의 가공란으로, 온도 23~45℃, 습도 20~75%의 조건으로 15~40일 동안 숙성시켜 식감이 쫄깃하고 구운란이나 맥반석란에서 느껴지는 퍽퍽한 느낌이 많이 없으면서 알 특유의 비린내가 적어 기호도가 우수하다.

摘要翻译：

根据本发明生产的sukseongran是gagongran没有公布现有栏上新的形式，温度23〜45℃，以老化20至75％的湿度条件15至40天的纹理

公开(公告)号：WO2007052286A3

公开(公告)日：2007-09-07

申请号：PCT/IN2006000275

申请日：2006-08-01

申请人： SYED FASIHUDDIN

发明人： SYED FASIHUDDIN

IPC分类号： A23L27/14 ,  A23B7/00 ,  A23B7/02 ,  A23L3/005

CPC分类号： A23B7/0215 ,  A23B7/0053 ,  A23B7/0205 ,  A23L27/14

摘要： A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens. The inventive step comprises of washing, steam heating and drying. The chilies are washed in chlorine dosed water to remove the adhered dust and water soluble pesticides.The chilies are then heated using steam at temperature of 80-85 deg C for 3-5 minutes. This process pasteurizes the chilies and reduces bacterial loads and pathogens.Further in order to remove moisture present on the chilies due to the process of washing and steaming, chilies are dried in fluidized hot air dryer at temperature of 75-80 deg C.

摘要翻译： 处理干红辣椒/辣椒粉/香料以减少细菌负荷和病原体的独特方法和过程。 创造性步骤包括洗涤，蒸汽加热和干燥。 将辣椒在氯计量水中洗涤以除去附着的灰尘和水溶性杀虫剂。然后使用80-85℃的温度蒸汽加热辣椒3-5分钟。 此过程使辣椒巴氏灭菌并减少细菌负荷和病原体。此外，为了去除由于洗涤和蒸煮过程在辣椒上存在的水分，将辣椒在流化热空气干燥器中在75-80摄氏度的温度下干燥。

公开(公告)号：WO2022090698A1

公开(公告)日：2022-05-05

申请号：PCT/GB2021/052773

申请日：2021-10-25

申请人： WRIGHT, Lee

发明人： WRIGHT, Lee

IPC分类号： A23L27/10 ,  A23L27/12 ,  A23L27/14 ,  A23L27/18 ,  A23L27/20 ,  A23L27/00 ,  A23L33/10 ,  A23L33/105 ,  A23L33/14 ,  A23P10/30 ,  A23L3/44 ,  A23L3/36

摘要： There is described a grindable spherical or substantially spherical culinary bead, comprising at least one comestible powder, a carrier powder, a starter core, a binding agent, at least one essential flavour oil, and a liquid solution. The bead can be ground to provide flavouring to food or beverages. There is also described methods of producing said product.

公开(公告)号：WO2021256761A1

公开(公告)日：2021-12-23

申请号：PCT/KR2021/007147

申请日：2021-06-08

申请人： 이정호

发明人： 이정호 LEE, Jung Ho

IPC分类号： A23L27/14 ,  A23L19/00 ,  A23L5/20 ,  A23L23/00 ,  A23L17/00

摘要： 본 발명은 냉동건조된 고추를 분쇄하여 고춧가루를 제조하거나, 냉동건조된 고추에 양념을 배합하여 분쇄함으로써 양념장을 제조하는 제조방법에 관한 것으로, 냉동건조고추가루 제조방법은 상기 생고추를 세척하고 바람에 의하여 건조시키는 세척건조단계; 상기 세척건조단계에서 청결시킨 고추를 냉동 탈수시키는 냉동건조단계; 상기 냉동건조단계에서 냉동건조된 고추를 절단하여 고추씨를 제거하는 고추씨 제거단계; 상기 고추씨 제거단계에서 고추씨가 제거된 절단된 고추를 분쇄기에 의하여 분쇄시키는 분쇄단계를 포함하며, 양념장을 제조하는 방법은 상기 생고추를 세척하고 바람에 의하여 건조시키는 세척건조단계; 상기 세척건조단계에서 건조된 고추를 냉동건조시키는 냉동건조단계; 상기 냉동건조단계에서 냉동건조된 고추를 절단하여 고추씨를 제거하는 고추씨 제거단계; 상기 고추씨 제거단계에서 고추씨가 제거되고 절단된 고추에 다른 양념들을 배합하는 양념혼합단계; 상기 양념혼합단계에서 배합된 혼합물을 분쇄하는 분쇄단계;를 포함하는 것이다.

公开(公告)号：WO2021209355A1

公开(公告)日：2021-10-21

申请号：PCT/EP2021/059374

申请日：2021-04-12

申请人： DSM IP ASSETS B.V.

发明人： GEIJP, Edith, Magda, Lucia ,  VAN DER VELDE, Marieke ,  DE KOK, Petrus, Maria, Theresia

IPC分类号： A23L33/14 ,  A23L19/18 ,  A23L27/14 ,  A23L27/21 ,  A23L27/00

摘要： The present relates to the use of yeast cell walls in crisp seasoning recipes comprising pepper and/or chili, to the crisp seasoning comprising yeast cell walls and to crisps comprising yeast cell walls.

公开(公告)号：WO2021101085A1

公开(公告)日：2021-05-27

申请号：PCT/KR2020/014447

申请日：2020-10-22

申请人： 성훈

发明人： 성훈 SUNG, Hun

IPC分类号： A23L7/109 ,  A23L27/00 ,  A23L27/14 ,  A23L23/10 ,  B65D77/04 ,  B65D25/28

摘要： 본 발명은 간편식 국수에 관한 것으로, 간단한 조리에 의해 제조할 수 있으며, 내용물의 온도가 쉽게 저하되는 것을 예방할 수 있도록 덮개부가 형성되어 내용물의 온도가 오랫동안 유지될 수 있는 장점이 있다.

公开(公告)号：WO2011007109A3

公开(公告)日：2011-04-21

申请号：PCT/FR2010051513

申请日：2010-07-19

申请人： DAROME ,  DARBONNE LUC

发明人： DARBONNE LUC

IPC分类号： A23B7/005 ,  A23B7/02 ,  A23B7/022 ,  A23B7/06 ,  A23L3/3562 ,  A23L3/358 ,  A23L3/42 ,  A23L27/14

CPC分类号： A23B7/02 ,  A23B7/005 ,  A23B7/022 ,  A23B7/06 ,  A23L3/3562 ,  A23L3/358 ,  A23L3/42 ,  A23L27/14

摘要： The present invention relates to a method for drying a vegetable product, either fresh or frozen, for example spices or aromatics with aromatic herbs, without additives, for example without monosodium glutamate (MSG), and with a reduced sodium content. The present invention also relates to the dehydrated vegetable product produced by the method of the invention, as well as to the use thereof in the agri-food industry.

摘要翻译： 本发明涉及一种干燥植物产品的方法，所述植物产品例如不含添加剂，例如没有谷氨酸一钠（MSG），并具有降低的钠含量，干燥新鲜或冷冻的植物产品，例如香料或芳香剂与芳香草药。 本发明还涉及通过本发明的方法生产的脱水植物产品，以及其在农业食品工业中的用途。

公开(公告)号：WO0057981B1

公开(公告)日：2000-11-30

申请号：PCT/ES0000099

申请日：2000-03-22

申请人： AZAFRAN LOS MOLINOS DE LA MANC ,  GARCIA FERNANDEZ EUFRASIO

发明人： GARCIA FERNANDEZ EUFRASIO

IPC分类号： A23L27/10 ,  A23L27/14 ,  B01D11/02 ,  A23L1/223

CPC分类号： A23L27/14 ,  A23L27/11

摘要： The process comprises subjecting the stigmas of the saffron flower to the operative phases of dehydration, trituration by grinding, triple stirring and heating with a mixture of de-ionized water/96 DEG alcohol, filtering the resultant micellas and concentration under vacuum and low temperature conditions in order to obtain a liquid extract with solids comprised between 2 and 3 %; from said liquid extract a solid or powdery extract is obtained through dehydration by lyophilisation, sublimation under 0 DEG C, pouring and heating at temperature lower than 38 DEG C and resting. This extract can be used as a substitute for saffron and artificial dyes.

摘要翻译： 该方法包括将藏红花花的柱头经脱水操作阶段，研磨研磨，三次搅拌并用去离子水/ 96℃的混合物加热，过滤所得胶束并在真空和低温条件下浓缩 以获得固体含量在2％至3％之间的液体提取物; 从所述液体提取物中，通过冻干脱水获得固体或粉末状提取物，在0℃升华，在低于38℃的温度下倾倒加热并静置。 该提取物可用作藏红花和人造染料的替代品。

公开(公告)号：WO2022154769A1

公开(公告)日：2022-07-21

申请号：PCT/TR2021/051650

申请日：2021-12-31

申请人： YASİN ET SÜT VE GIDA SANAYİ VE TİCARET LİMİTED ŞİRKETİ

发明人： ÖZGÜL, Atilla Çelebi

IPC分类号： A23L21/10 ,  A23L13/40 ,  A23L27/14 ,  A23L27/30

摘要： The invention relates to meat jam, which has been developed for the food industry, has significant positive effects on child development, can be consumed by patients with diabetes, as it does not contain sugar, and can be made from meat and all kinds of different meat products.