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公开(公告)号：WO2023027231A1
公开(公告)日：2023-03-02
申请号：PCT/KR2021/012351
申请日：2021-09-10
Applicant: 박규식
Inventor： 박규식 PARK, Guy Sik
Abstract: 본 발명은 상대적으로 단 시간에 해수를 원하는 수준의 염도로 농축할 수 있어서 농축 해수를 경제적으로 생산할 수 있는 새로운 구성의 증발지 구조 및 이를 이용한 새로운 방식의 해수 농축방법에 관한 것이다. 본 발명에 따르면, 해수를 자연증발시켜서 농축시키는 증발지에 있어서, 상기 증발지(10)의 바닥에는 흡수성 부재(12)가 설치되어, 상기 증발지(10)로 급수된 해수가 자연증발되어 농축되면 상기 흡수성 부재(12)가 농축된 해수에 염장되어, 농축된 해수를 외부로 배출시킨 다음 증발지(10)에 해수를 새로 급수시키면 새로 급수된 해수의 염도가 상기 염장된 흡수성 부재(12)에 의해 상승되는 것을 특징으로 하는 증발지 구조 및 이를 이용한 해수 농축방법이 제공된다.
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公开(公告)号：WO2023015271A1
公开(公告)日：2023-02-09
申请号：PCT/US2022/074565
申请日：2022-08-05
Applicant: CARGILL, INCORPORATED
Inventor： CARTER, Carlos , SARANGAPANI, Rama Krishna , SCHMELZER, Wade Nolan
Abstract: A potassium chloride composition including potassium chloride and a sensory modifier, such that the composition has reduced bitterness, reduced metallic notes, and/or an improved saltiness flavor profile relative to an equivalent composition without the sensory modifier. The sensory modifier may include a dicaffeoylquinic acid or salt thereof; and one or more compounds selected from the group consisting of monocaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof.
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公开(公告)号：WO2022144285A1
公开(公告)日：2022-07-07
申请号：PCT/EP2021/087390
申请日：2021-12-22
Applicant: ALMI GMBH
Inventor： RAMETSTEINER, Karl , SCHMIDTGRABMER, Wolfgang , WALDER, Anthony , FABRY, Uwe , HUNZIKER, Urs , POLLER, Robin
Abstract: Es wird eine Emulsion beschrieben für die Herstellung eines Teigs, wobei die Emulsion aufweist: i) zumindest zwei voneinander verschiedene Speisefette und/oder Speiseöle, ii) zumindest 1 Gewichtsprozent Speisesalz, und iii) zumindest ein essbares Naturprodukt. Die Emulsion weist hierbei eine Viskosität von 120.000 mPa*s oder weniger auf. Ferner wird ein Teig beschrieben, welcher neben der Emulsion Mehl, eine Flüssigkeit, und einen weiteren Inhaltsstoff aufweist. Ferner werden Verfahren zum Herstellen der Emulsion und des Teigs beschrieben, sowie ein Verwenden der Emulsion zum Bereitstellen eines homogenen Teigs.
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公开(公告)号：WO2022071879A1
公开(公告)日：2022-04-07
申请号：PCT/SG2021/050579
申请日：2021-09-24
Applicant: HOOW FOODS PTE. LTD.
Inventor： HO, Si Han, Sherman , WONG, Chui Hong, Priscilla
Abstract: Calcium supplements in the form of a salt substitute, including sodium chloride; potassium chloride; calcium chloride; optionally at least two taste enhancing compounds, and methods of making or using the calcium supplements in the form of a salt substitute are disclosed. In an embodiment, a salt substitute formulation for use as a calcium supplement comprises a recrystallized composition comprising: 40 to 65 weight percent sodium chloride; 15 to 40 weight percent potassium chloride; 10 to 20 weight percent calcium chloride and optionally 0.1 to 3.5 weight percent of at least two taste enhancing compounds, the weight percentages being based on the total composition.
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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
Applicant: KIROU, Panagiotis
Inventor： KIROU, Panagiotis
IPC: 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
Abstract: 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.
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Patent Agency Ranking
公开(公告)号：WO2021247289A1
公开(公告)日：2021-12-09
申请号：PCT/US2021/034079
申请日：2021-05-25
Applicant: GLYKON TECHNOLOGIES GROUP, LLC
Inventor： CLOUATRE, Daniel E.
Abstract: The invention relates generally to the field of medical treatment. More particularly, the invention relates to treating a subject in order to reduce levels of triglycerides or cortisol by the administration of pharmaceutical formulations.
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公开(公告)号：WO2021187779A1
公开(公告)日：2021-09-23
申请号：PCT/KR2021/002690
申请日：2021-03-04
Applicant: (주)늘푸른바다
Abstract: 본 발명은 홍게살 어묵면 및 이의 제조방법에 관한 것으로서, 다시마를 분쇄하여 다시마 분말을 제조하는 단계; 상기 다시마 분말을 연육, 홍게살, 전분, 소금 및 잔량의 정제수와 혼합하여 반죽을 제조하는 단계; 상기 반죽을 사출시켜 면대를 제조하는 단계; 및 상기 면대를 유탕하는 단계;를 포함하는 것을 특징으로 하는 홍게살 어묵면의 제조방법 및 그 제조방법에 따라 제조된 홍게살 어묵면이 제공된다.
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公开(公告)号：WO2021094268A1
公开(公告)日：2021-05-20
申请号：PCT/EP2020/081547
申请日：2020-11-10
Applicant: FIRMENICH SA
Inventor： MUNT, Howard , FREROT, Eric , REITER, Maud , JECKLEMANN, Nicolas , PAMINGLE, Herve , GAN, Xian-Wen
IPC: A23L27/20 , A23L27/40 , A23L27/00 , C07C15/107
Abstract: The present disclosure relates to gingerol compounds, whether in their diol form or as a derivative, and their use to enhance the salty taste or the umami taste of a flavored article. The disclosure also provides compositions and flavored products containing such compounds. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. The disclosure further provides methods of making monoacetate or diacetate derivatives of gingerol diols.
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公开(公告)号：WO2021026017A1
公开(公告)日：2021-02-11
申请号：PCT/US2020/044569
申请日：2020-07-31
Applicant: SALARIUS LTD.
Inventor： CONTRERAS, Javier , MANZANILLA, Victor
IPC: A23L27/40
Abstract: Salt particles adhered to a bulk carrier of the present invention are improved over prior alternative salts by having smaller salt particles adhered to a bulk carrier are achieved through modifications of variables for production of salt adhered to carrier particles, including starting solid composition, salt-carrier slurry composition, inlet and outlet drying temperature, slurry temperature, and moisture content control. The resulting salt-carrier product of salt adhered to carrier particles can be produced with much smaller salt particles of about 100 nanometers to less than 2 microns adhered to a carrier, which in turn improves electrostatic forces that help the salt-carrier product better adhere to and coat a food product than salts not adhered to a carrier particle.
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