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1. 发明公开

EP4388889A1 NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THEREFOR AND APPLICATION THEREOF 审中-公开
公开(公告)号：EP4388889A1
公开(公告)日：2024-06-26
申请号：EP22871393.9
申请日：2022-04-28
申请人： Angel Yeast Co., Ltd
发明人： XIONG, Tao , CHENG, Ben , HU, Xinping
IPC分类号： A23L3/3571 , A23L7/104 , A23L3/3454
CPC分类号： Y02A40/90 , A23L3/3454 , A23L7/104 , A23L3/3571
摘要： A natural biopreservative for a flour product, a preparation method therefor and an application thereof. The natural biopreservative for the flour product is prepared by mixing lactic acid bacteria, distiller's yeast, an edible culture medium, and water, and performing fermentation, wherein, in parts by weight, 0.5-5 parts of the lactic acid bacteria, 0.5-5 parts of the distiller's yeast, 90-130 parts of the edible culture medium, and 90-130 parts of water. The natural biopreservative for a flour product of the present invention is prepared by fermentation using common lactic acid bacteria, distiller's yeast and edible culture medium, the raw materials are readily available and the preparation process is simple. When the biopreservative is applied to the production of the flour product, secondary or even multiple times of fermentation is not needed, the use method is simple, and the shelf life of the flour product is extended. Therefore, the shelf life of the product is extended, freshness within the shelf life is improved, and waste of the product is reduced.

2. 发明授权

EP2755503B9 VERFAHREN UND ANLAGE ZUR AUFARBEITUNG VON ALPEORUJO 有权
标题翻译：用于复制ALPEORUJO的方法和设备
公开(公告)号：EP2755503B9
公开(公告)日：2018-03-07
申请号：EP12756483.9
申请日：2012-09-11
申请人： GEA Mechanical Equipment GmbH
发明人： HRUSCHKA, Steffen , CORREA, Tomás Ignacio Eguiguren , CORBELLA, José Alberto
IPC分类号： A23L1/212 , A23L3/3454 , C07B63/00 , B30B9/00 , B30B9/02
CPC分类号： A23L3/3454 , A23L19/07 , B30B9/12 , C07B63/00

3. 发明公开

EP3169168A1 METHOD FOR TREATING FOOD SURFACES WITH AMINO ACID ESTERS 有权转让
标题翻译：用氨基酸酯处理食物表面的方法
公开(公告)号：EP3169168A1
公开(公告)日：2017-05-24
申请号：EP15739439.6
申请日：2015-07-06
申请人： Dow Global Technologies LLC
发明人： CURTIS-FISK, Jaime L. , DEO, Puspendu , HUGHES, Stephanie L. , RAJAN, Janardhanan S. , TOMLINSON, Ian A.
IPC分类号： A23L15/00
CPC分类号： A23B4/20 , A23B4/18 , A23L3/3454 , A23L29/262 , A23V2002/00 , A23V2200/10 , A23V2200/22 , A23V2250/51088
摘要： A method for reducing bacterial contamination on a food surface. The method comprises applying to the food surface an N-C5-C18 acyl amino acid ester and a methylcellulose. The methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3 -positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.
摘要翻译：一种减少食物表面细菌污染的方法。该方法包括向食物表面施用N-C5-C18酰基氨基酸酯和甲基纤维素。甲基纤维素具有通过1-4个连接键连接的脱水葡萄糖单元，其中脱水葡萄糖单元的羟基被甲基取代，使得s23 / s26为0.36或更小，其中s23为脱水葡萄糖单元的摩尔分数，其中仅2个中的两个羟基 - 和3-葡糖酐单元被甲基取代，并且其中s26是脱水葡萄糖单元的摩尔分数，其中仅葡糖酐单元的2-和6-位的两个羟基被甲基取代。

4. 发明公开

EP3136870A1 METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT 有权转让
标题翻译：方法和组合物的颜色传递到食品
公开(公告)号：EP3136870A1
公开(公告)日：2017-03-08
申请号：EP15785353.2
申请日：2015-05-01
申请人： Kerry Ingredients&Flavours , Kalle GmbH
发明人： ZIEMES, Hans-Gerd , VAN DER BLEEK, Mark Drewes , KASTL, Erna
IPC分类号： A22C13/00
CPC分类号： A23L5/40 , A22C13/00 , A22C13/0013 , A22C2013/0046 , A23C19/163 , A23L3/3454 , A23V2002/00
摘要： Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.
摘要翻译：食品肠衣或包装浸渍和/或涂覆在具有至少一个可转移着色剂和/或调味剂的内部设置。在一些实施方案中，着色和/或调味剂包括任选的酸水解植物蛋白，酵母提取物，或它们的组合的水解植物蛋白（HVP），。这样提供了用于赋予颜色的食品，其在一些实施例可以包括在食品包装或封装浸渍和/或涂覆在内部具有至少一个可转移着色剂和/或调味剂用于维护食品产品的方法时间和足以赋予颜色的食品产品的条件下，worin着色和/或调味剂包括任选的酸水解植物蛋白，酵母提取物，或它们的组合的水解植物蛋白（HVP），下。

5. 发明公开

EP3091851A1 NUTRITIONAL COMPOSITION CONTAINING OXIDIZABLE OIL AND ROSMARINIC ACID 无效
标题翻译：营养成分氧化的油和迷迭香酸
公开(公告)号：EP3091851A1
公开(公告)日：2016-11-16
申请号：EP14821465.3
申请日：2014-12-18
申请人： Abbott Laboratories
发明人： TERP, Megan , HEO, Youngsuk , DEWILLE, Normanella
IPC分类号： A23L2/44 , A23L3/3454 , A23C3/08 , A23L33/10
CPC分类号： A23L33/40 , A23C3/08 , A23D7/0053 , A23D7/011 , A23D7/06 , A23L2/44 , A23L3/3454 , A23L27/84 , A23L33/105 , A23L33/115 , A23L33/12 , A23L33/125 , A23L33/17 , A23V2002/00 , A23V2200/02 , A23V2250/21
摘要： A nutritional composition including an oxidizable oil and rosmarinic acid is provided. The rosmarinic acid protects the flavor and aroma of the nutritional composition by reducing oxidation of the oxidizable oil and reducing or otherwise masking off-flavors and aromas.

6. 发明公开

EP2590518A1 STABILIZING AND DYEING PROCESS FOR STRAWBERRIES 有权
标题翻译：的稳定化方法和草莓色
公开(公告)号：EP2590518A1
公开(公告)日：2013-05-15
申请号：EP11767062.0
申请日：2011-07-08
申请人： ATP Corp.
发明人： BERNDT BRICENO, Denis Gustavo
IPC分类号： A23L1/212 , A23L1/275 , A23L3/3454 , A23B7/14
CPC分类号： A23B7/157 , A23B7/154 , A23L3/3454 , A23L3/3463 , A23L5/42 , A23L5/47 , A23L19/03
摘要： A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life.

7. 发明公开

EP1551233A4 APPARATUS AND METHOD FOR EXPOSING COMMINUTED FOODSTUFF TO A PROCESSING FLUID 审中-公开
标题翻译：设备和方法应用食物处理流体
公开(公告)号：EP1551233A4
公开(公告)日：2005-10-12
申请号：EP03737175
申请日：2003-06-18
申请人： FREEZING MACHINES INC
发明人： ROTH ELDON
IPC分类号： A23B4/08 , A23B4/16 , A23B4/18 , A23G3/02 , A23G3/34 , A23G9/20 , A23L1/00 , A23L3/3409 , A23L3/3454 , A23G3/00
CPC分类号： A23B4/18 , A23B4/16 , A23G3/0012 , A23G3/0221 , A23G9/20 , A23L3/3409 , A23L3/3454
摘要： A contactor apparatus (40) is adapted to expose a comminuted foodstuff (21) such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus (40) facilitates an even and consistent exposure to the processing fluid throughout the comminuted foodstuff as the foodstuff is pumped through a conduit. In order to produce this desired exposure to the processing fluid, the apparatus shapes the comminuted foodstuff into a relatively thin sheet or stream of material flowing through a contact passage (46). The processing fluid is then applied to this relatively thin sheet or stream of comminuted material from a processing fluid chamber (49). A fluid communication arrangement between the fluid chamber and the contact passage (46) allows the flow of processing fluid into the contact passage (46) and into contact with the sheet of foodstuff flowing through the contact passage (46).

8. 发明公开

EP1530910A2 Cold shock method improvements 审中-公开
标题翻译： Verbesserung einesFlashkühlungs-Verfahrens
公开(公告)号：EP1530910A2
公开(公告)日：2005-05-18
申请号：EP04105396.8
申请日：2004-10-29
申请人： L'air liquide, Société anonyme à Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procédés G. Claude
发明人： Giacobbe, Frederick W. , Yuan, James T.C.
IPC分类号： A23L3/375 , A23L3/3481 , A23L3/358 , A23L3/3454 , A23B4/09 , A23B4/30 , A61L2/18 , A61L2/00
CPC分类号： A61L2/186 , A23L3/3454 , A23L3/3481 , A23L3/358 , A23L3/375 , A23V2002/00 , A61L2/02 , A61L2/202 , A61L2/22 , A23V2200/10 , A23V2250/126 , A23V2250/128 , A23V2250/11 , A23V2250/124
摘要： The invention is a method of cooling objects by spraying with a fluid to obtain a desired cooling effect. The fluid may be sprayed directly or indirectly on the objects. The fluid may be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide, or any combination thereof. The fluid may include an additive that helps sanitize the object. This additive may be an oxidizing agent such as ozone, chlorine, chlorine compounds, hydrogen peroxide solutions, oxonia solutions, or combinations thereof. The regulation may be by way of time or flow. The regulation may involve equal time intervals of spraying or unequal time intervals of spraying. The desired cooling effect may be to shock the surface microorganisms to make them susceptible to concurrent or subsequent treatments. The desired cooling effect may be to promote the destruction or inactivation of surface microorganisms without cooling or freezing the object throughout.
摘要翻译：本发明是通过喷射流体以获得所需的冷却效果来冷却物体的方法。流体可以直接或间接喷涂在物体上。流体可以是液氮，液态氩，液氧，液态二氧化碳或其任何组合。流体可以包括有助于消毒物体的添加剂。该添加剂可以是氧化剂，例如臭氧，氯，氯化合物，过氧化氢溶液，氧化物溶液或其组合。该规定可能是通过时间或流程。该规定可能涉及相同的喷涂时间间隔或不相等的喷涂时间间隔。所需的冷却效果可能是使表面微生物震动，使其易于同时或随后的处理。所需的冷却效果可以是促进表面微生物的破坏或灭活，而不会使物体全部冷却或冷冻。

9. 发明授权

EP1247459B1 FRESHNESS PRESERVING GADGET 有权
标题翻译：新鲜的保存GADGET
公开(公告)号：EP1247459B1
公开(公告)日：2005-03-30
申请号：EP01900644.4
申请日：2001-01-10
申请人： Fretek Co., Ltd.
发明人： AKIBA, Yosuke , URANAKA, Ushio , NISHIZAKI, Koji
IPC分类号： A23L3/349 , A23L3/3454 , A23L3/00 , B65D81/26
CPC分类号： B65D81/2069 , A23L3/00 , A23L3/3409 , A23L3/34095 , A23L3/3454 , A23L3/349 , A23L3/3508 , B65D81/24
摘要： Two sheets of film element (4) are used to sandwich an adsorbing body (2) vertically to bond the two film elements (4) to the upper and lower surfaces of the adsorbing body (2). Skirt sections (4A) extending sidewise from the adsorbing body (2) are formed at the outer edge sides of respective film elements (4) to form vaporizing openings (8) between respective skirt sections (4A). A freshness preserving liquid impregnated in the adsorbing body (2) is gradually vaporized from the respective side surfaces (2A) of the adsorbing body (2) to the outside via the vaporizing openings (8), whereby it is possible to prevent the adsorbing body (2) of the freshness preserving gadget (1) from directly touching foods and preserve the freshness of foods constantly over an extended period.
摘要翻译：两片薄膜元件（4）用于垂直夹持吸附体（2），以将两个薄膜元件（4）结合到吸附体（2）的上表面和下表面。从吸附体（2）侧向延伸的裙部（4A）形成在各个膜元件（4）的外边缘侧处，以在各个裙部（4A）之间形成汽化开口（8）。浸渍在吸附体（2）中的保鲜液保持液从吸附体（2）的各个侧面（2A）经由汽化开口（8）逐渐蒸发到外部，由此可以防止吸附体（2）保鲜装置（1）直接与食物直接接触并长时间保持食物的新鲜度。

10. 发明公开

EP1250917A3 Mittel zur Bekämpfung von Mikroorganismen, enthaltend primäre und sekundäre Ester des Polyglycerins in einem wirksamen Verhältnis 审中-公开
标题翻译：一种用于以有效比率控制微生物，其包含聚甘油的初级和次级酯组合物
公开(公告)号：EP1250917A3
公开(公告)日：2003-05-02
申请号：EP02007792.1
申请日：2002-04-06
申请人： Goldschmidt AG
发明人： Brock, Achim, Dr. , Grüning, Burghard, Dr. , Hills, Geoffrey, Dr.
IPC分类号： A61K7/40 , A61K7/48 , A61K7/32 , A61K7/06 , A61L2/18 , A61K31/215 , A23L3/3454 , B65D81/28
CPC分类号： A61Q17/005 , A23L3/3454 , A23L3/3481 , A23L3/349 , A23L3/3508 , A23L3/3517 , A61K8/34 , A61K8/365 , A61K8/39 , A61K8/86 , A61K8/891 , A61K31/215 , A61L2/16 , A61L2/18 , A61Q5/006 , A61Q15/00 , A61Q19/10 , C11D1/667 , C11D3/48
摘要： Gegenstand der Erfindung sind Mittel zur Bekämpfung von Mikroorganismen, enthaltend primäre und sekundäre Ester des Polyglycerins in einem wirksamen Verhältnis von 8 : 1 bis 25 : 1.

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