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91. 发明申请

WO9519711A3 VEGETABLE CRISPER 审中-公开
标题翻译：蔬菜危机
公开(公告)号：WO9519711A3
公开(公告)日：1995-08-31
申请号：PCT/US9500596
申请日：1995-01-17
申请人： HYDRO CRISPER INC
发明人： BISHOP JERRY W
IPC分类号： F25D23/00 , A23B7/00 , A23B7/04 , A23B7/05 , A23B7/148 , A47J47/10 , B65D81/24 , F24F6/00 , F25D17/04 , F25D25/02 , A23B
CPC分类号： A23B7/00 , A23B7/0433 , A23B7/05 , A23B7/148 , A47J47/10 , B65D81/24 , F25D17/042 , F25D25/021 , F25D2317/04131
摘要： A mist-emitting apparatus for a vegetable crisper, having a sprayer (222) attached to an upper portion of a housing (200). A portion of the housing (200) defines a closable reservoir (202) for a supply of water. Means (210) are provided in the housing for operatively communicating with a lower portion of the reservoir to communicate the water under pressure to the sprayer (222) at predetermined intervals for a predetermined period of time. The water, being communicated to the sprayer (222), is emitted as a mist. A false bottom (240) extends laterally from a lower portion of the housing (200) for supporting fruits and vegetables above the false bottom. The closable container (202) may be a bag or a cavity in the sidewall (272) of the vegetable crisper, separate from the housing and communicating through a tube (275) that connects with a lower portion of the housing. When originally installed in a refrigerator (300), the sprayer (320) attaches to an interior wall (318) and extends into a vegetable crisper drawer (304). A solenoid-actuated valve (324) selectively communicates water to the sprayer (320) from a pressurized supply of water.

92. 发明专利

TW503083B 冷凍殺菁綠色農產品失效
简体标题：冷冻杀菁绿色农产品
公开(公告)号：TW503083B
公开(公告)日：2002-09-21
申请号：TW087120227
申请日：1994-05-19
申请人：日本水產股份有限公司
发明人：山川智彥 , 栗原俊郎
IPC分类号： A23B , A23N
CPC分类号： A23B9/30 , A23B7/0441 , A23B7/05 , A23B7/06 , A23B9/10 , A23L11/01 , A23L11/03
摘要：本發明揭示一種製造冷凍綠色農產品之方法包括綠色農產品之殺菁步驟。此殺菁步驟包括：綠色農產品之顏色變為鮮明之步驟及綠色農產品之膨潤步驟。又揭示冷凍綠色農產品，可藉上述方法製造之。
简体摘要：本发明揭示一种制造冷冻绿色农产品之方法包括绿色农产品之杀菁步骤。此杀菁步骤包括：绿色农产品之颜色变为鲜明之步骤及绿色农产品之膨润步骤。又揭示冷冻绿色农产品，可藉上述方法制造之。

93. 发明申请

WO2017081503A1 FILTER BAG CONTAINING A POROUS FROZEN FILLER MEDIUM AND FROZEN FILLER EMBEDDED IN IT AND METHOD FOR THE PRODUCTION OF SUCH A FILTER BAG 审中-公开
标题翻译：包含多孔冷冻填充剂介质和冷冻填充剂的过滤袋及其生产这种过滤袋的方法
公开(公告)号：WO2017081503A1
公开(公告)日：2017-05-18
申请号：PCT/HU2016/050055
申请日：2016-11-10
申请人： OCSKAY, László
发明人： OCSKAY, László
IPC分类号： A23B7/04 , A23B7/05 , A23F3/00 , A23F3/06 , A23F3/16 , A23L2/02 , A23L2/12 , A23L2/38 , A23L2/54 , A23L3/36 , A23L3/37 , B65B29/00 , B65B29/02 , B65D85/804 , B65D85/808 , F25C1/18 , F25C1/20
CPC分类号： A23B7/04 , A23B7/05 , A23F3/14 , A23L2/52 , A23L3/36 , A23L3/37 , B65B11/52 , B65B29/02 , B65B31/00 , B65D85/804 , B65D85/808
摘要： The object of the invention relates to a filled filter bag (10) which comprises a liquid-permeable filter wall (14) delimiting a closed internal space (12) and suitable for retaining a filling (24) in the internal space (12), the essence of which is that the closed internal space (12) of the filter bag (10) contains frozen filler medium (22) and frozen filling (24) embedded in it, which frozen filler medium (22) has a porous structure. The object of the invention also relates to a method for the production of such a filled filter bag (10).
摘要翻译：本发明的目的涉及一种填充式过滤袋（10），其包括限定封闭内部空间（12）并适于保持填充物（24）的液体可渗透过滤壁（14）在内部空间12中，其本质在于过滤袋10的封闭内部空间12包含冷冻填充介质22和嵌入其中的冷冻填充物24， 22）具有多孔结构。本发明的目的还涉及用于生产这种填充的过滤袋（10）的方法。

94. 发明申请

WO2009045144A1 METHOD FOR THE CONSERVATION OF A PLANT MATERIAL 审中-公开
标题翻译：保护植物材料的方法
公开(公告)号：WO2009045144A1
公开(公告)日：2009-04-09
申请号：PCT/SE2008/000541
申请日：2008-10-03
申请人： DEJMEK, Petr , SJÖHOLM, Ingegerd , GALINDO, Federico, Gómez , PHOON, Pui, Yeu
发明人： DEJMEK, Petr , SJÖHOLM, Ingegerd , GALINDO, Federico, Gómez , PHOON, Pui, Yeu
IPC分类号： C09K15/34 , A23B7/015 , A23B7/05 , A23L3/32
CPC分类号： A23B7/0441 , A23B7/015 , A23B7/05 , A23V2002/00 , A23V2200/206 , A23V2250/636 , A23V2250/54
摘要： The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70 % water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material
摘要翻译：本发明涉及包含存在于所述植物的细胞的细胞内空间中的至少一种冷冻保护剂的植物食物材料。本发明还涉及植物食品的冷冻方法，包括以下步骤：提供包含至少70％水的植物食物材料，向所述植物食物材料施加脉冲电场，向所述植物食物材料中加入冷冻保护剂，向所述植物食物材料施加压力，然后施加至少的静止期 30分钟内冻结植物食材。因此，第一次可能保存植物食物材料并保持植物食品材料的质地以及味道

95. 发明申请

WO2005060763A1 PROCESS FOR THE PRODUCTION OF A FROZEN FOOD PRODUCT 审中-公开
标题翻译：生产冷冻食品的方法
公开(公告)号：WO2005060763A1
公开(公告)日：2005-07-07
申请号：PCT/IB2004/004361
申请日：2004-12-17
申请人： DANISCO A/S , BARFOD, Niels, Michael , DA LIO, Matteo , CHRISTENSEN, Finn, Hjort
发明人： BARFOD, Niels, Michael , DA LIO, Matteo , CHRISTENSEN, Finn, Hjort
IPC分类号： A23G9/02
CPC分类号： A23G9/32 , A21D2/16 , A21D6/001 , A21D15/02 , A23B7/05 , A23G9/327 , A23L3/36 , A23L3/37 , A23L29/10 , B01F17/0021 , B01F17/0092
摘要： The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of formula (I) wherein R, is a hydrocarbon group; and optionally mono-diglycerides and/or unsaturated lactylated mono-diglycerides.
摘要翻译：本发明提供了一种生产冷冻食品的方法，包括使食物中间体与乳化剂体系接触的步骤，其中乳化剂体系基本上由式（I）的化合物组成，其中R 1是烃基; 和任选的单 - 甘油二酯和/或不饱和的乳酸单 - 甘油二酯。

96. 发明申请

WO2004107867A1 冷凍食品の製造法审中-公开
标题翻译：生产冷冻食品的方法
公开(公告)号：WO2004107867A1
公开(公告)日：2004-12-16
申请号：PCT/JP2004/007918
申请日：2004-06-01
申请人：味の素株式会社 , 岡本武 , 藤島義之 , 丹尾式希
发明人：岡本武 , 藤島義之 , 丹尾式希
IPC分类号： A23B7/04
CPC分类号： A23G9/42 , A23B7/04 , A23B7/0441 , A23B7/05 , A23G9/363
摘要：野菜及び／又は果実類をペクチン分解物含有水溶液で処理し、次に、２価カチオン塩及びペクチンエステラーゼを含有する水溶液で処理し、その後、冷凍することによる冷凍食品の製造法。
摘要翻译：一种冷冻食品的制造方法，其特征在于，包括用含有果胶分解产物的水溶液处理植物和/或果实，然后用含有二价阳离子盐和果胶酯酶的水溶液处理，然后冷冻食物。

97. 发明申请

WO02063968A9 FROZEN BIOCIDAL COMPOSITIONS AND METHODS OF USE THEREOF 审中-公开
标题翻译：冷冻生物组合物及其使用方法
公开(公告)号：WO02063968A9
公开(公告)日：2004-05-13
申请号：PCT/US0203521
申请日：2002-02-08
申请人： BIOXY INC , ROSE DAVID C , VENTURA LAWRENCE J
发明人： ROSE DAVID C , VENTURA LAWRENCE J
IPC分类号： A23B4/06 , A23B4/08 , A23B4/24 , A23B7/04 , A23B7/05 , A23B7/157 , A23L3/358 , A23L3/36 , A23L3/37
CPC分类号： A23L3/37 , A23B4/06 , A23B4/08 , A23B4/24 , A23B7/04 , A23B7/05 , A23B7/157 , A23L3/358 , A23L3/36 , Y10S514/97
摘要： The present invention is directed to frozen biocidal compositions. Specifically, the biocidal comositions comrise a frozen aqueous solution of a plurality of ions selected from the group consisting of halide and oxyhalide ions. The frozen biocidal compositions are useful in preserving or extending the shelf-life of perishable articles.
摘要翻译：本发明涉及冷冻杀生物组合物。具体地说，杀生物的作用是从卤离子和卤氧化物离子组成的组中选出的多种离子的冷冻水溶液。冷冻杀生物组合物可用于保存或延长易腐物品的保质期。

98. 发明申请

WO02063968A8 FROZEN BIOCIDAL COMOSITIONS AND METHODS OF USE THEREOF 审中-公开
标题翻译：冷冻生物活性物质及其使用方法
公开(公告)号：WO02063968A8
公开(公告)日：2004-04-01
申请号：PCT/US0203521
申请日：2002-02-08
申请人： BIOXY INC , ROSE DAVID C , VENTURA LAWRENCE J
发明人： ROSE DAVID C , VENTURA LAWRENCE J
IPC分类号： A23B4/06 , A23B4/08 , A23B4/24 , A23B7/04 , A23B7/05 , A23B7/157 , A23L3/358 , A23L3/36 , A23L3/37
CPC分类号： A23L3/37 , A23B4/06 , A23B4/08 , A23B4/24 , A23B7/04 , A23B7/05 , A23B7/157 , A23L3/358 , A23L3/36 , Y10S514/97
摘要： The present invention is directed to frozen biocidal compositions. Specifically, the biocidal comositions comrise a frozen aqueous solution of a plurality of ions selected from the group consisting of halide and oxyhalide ions. The frozen biocidal compositions are useful in preserving or extending the shelf-life of perishable articles.
摘要翻译：本发明涉及冷冻杀生物组合物。具体地说，杀生物的作用是从卤离子和卤氧化物离子组成的组中选出的多种离子的冷冻水溶液。冷冻杀生物组合物可用于保存或延长易腐物品的保质期。

99. 发明申请

WO1996010920A1 METHODS FOR INHIBITING THE DISCOLORATION OF PROCESSED BROCCOLI 审中-公开
标题翻译：抑制加工BROCCOLI的消除方法
公开(公告)号：WO1996010920A1
公开(公告)日：1996-04-18
申请号：PCT/US1995013046
申请日：1995-10-03
申请人： EXTENDED PRODUCT LIFE, INC.
发明人： EXTENDED PRODUCT LIFE, INC. , CHERRY, Joe, H. , KRAVITZ, Howard, S. , GAWAD, Hesham, A.
IPC分类号： A23B07/10
CPC分类号： A23B7/10 , A23B7/05 , A23B7/14 , A23B7/148 , A23B7/154 , A23B7/157 , A23L3/3508 , A23L3/3526 , A23L3/3535
摘要： A method for inhibiting the discoloration of processed fresh broccoli, comprising handling the broccoli for fresh consumption and exposing that processed fresh broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, in weight percentage ratios ranging from about 59.6 to about 72 parts sodium citrate, to about 14.4 to about 17.9 parts ascorbic acid, to about 12.6 to about 7.6 parts sodium acid pyrophosphate, and to about 6 to about 9.9 parts L-cysteine hydrochloride, and the remainder water until the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 0.25 to at least about 2.0 weight percent of the solution, the exposing including contacting the processed fresh broccoli with the solution for a time sufficient such that the contacting inhibits the discoloration of the processed fresh broccoli when the processed fresh broccoli is exposed to an atmosphere that would result in the discoloration of the processed fresh broccoli in the absence of the contacting.
摘要翻译：一种抑制加工新鲜西兰花变色的方法，包括处理西兰花进行新鲜消费，并将加工的新鲜西兰花暴露于柠檬酸钠，抗坏血酸，焦磷酸钠和L-半胱氨酸盐酸盐的溶液中，重量百分比比范围从约59.6至约72份柠檬酸钠，约14.4至约17.9份抗坏血酸，约12.6至约7.6份焦磷酸钠，以及约6至约9.9份L-半胱氨酸盐酸盐，剩余的水至钠柠檬酸盐，抗坏血酸，焦磷酸钠和L-半胱氨酸盐酸盐已经稀释至溶液的约0.25至至约2.0重量％的组合重量百分浓度浓度，所述暴露包括使加工的新鲜西兰花与足够的时间使得当加工的新鲜b时，接触抑制加工的新鲜西兰花的变色卷心兰暴露于会导致加工新鲜西兰花变色的气氛，在没有接触的情况下。

100. 发明申请

WO1993008696A1 METHOD FOR EXTENDING PRODUCE SHELF LIFE 审中-公开
标题翻译：延长生产寿命的方法
公开(公告)号：WO1993008696A1
公开(公告)日：1993-05-13
申请号：PCT/US1992009305
申请日：1992-10-30
申请人： MELDRUM, Charles, R.
IPC分类号： A23B07/05
CPC分类号： A23B7/16 , A23B7/05 , A23B7/08 , A23B7/154
摘要： Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90 °F and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60-70 °F for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.

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