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1. 发明申请

WO2023065920A1 一种超声腌制装置及其控制方法审中-公开
公开(公告)号：WO2023065920A1
公开(公告)日：2023-04-27
申请号：PCT/CN2022/119676
申请日：2022-09-19
申请人：青岛海尔电冰箱有限公司 , 海尔智家股份有限公司
发明人：王丽燕
IPC分类号： A23L19/20 , A23L3/30 , A23B7/10
摘要：一种用于超声腌制装置（10）的控制方法，超声腌制装置（10）包括容器（110）、超声换能器（120）和超声发生器（130），容器（110）用于盛装腌制液和待腌制的食材，超声换能器（120）固定于容器（110）的底面外侧，超声发生器（130）与超声换能器（120）连接；并且控制方法包括：获取超声腌制装置（10）的超声参数（S102）；控制超声腌制装置（10）按照超声参数运行（S104）；其中超声参数包括超声换能器（120）施加在容器（110）的底面外侧的声强，声强被配置为0.2W/cm 2～1.9W/cm 2。控制方法能够进一步缩短食材所需的腌制时间，提高食材的腌制效率。

2. 发明申请

WO2023042970A1 시안화수소산 제거 공정에 의해 수득된 카사바 분말과 이를 이용한 장류 및 절임식품 审中-公开
公开(公告)号：WO2023042970A1
公开(公告)日：2023-03-23
申请号：PCT/KR2021/019000
申请日：2021-12-14
申请人： 북하특품사업단(주)
发明人： 정병준
IPC分类号： A23L19/10 , A23L5/10 , A23L29/00 , A23L11/70 , A23L19/20 , A23L27/40
摘要： 본 발명은 시안화수소산 제거 공정에 의해 수득된 카사바 분말과 상기 카사바 분말을 증자된 대두와 혼합한 후 종균 접종하는 과정을 거쳐 만들어진 된장과, 상기 된장을 이용하여 만들어진 고추장, 간장 및 쌈장을 포함하는 장류, 및 상기 장류를 이용하여 제조되는 절임식품에 관한 것이다.

3. 发明申请

WO2022058798A2 MICROORGANISM STRAIN PEDIOCOCCUS ACIDILACTICI TAK 589 COCCOBEST AS AN ANTIMICROBIAL AND ANTIOXIDANT PROBIOTIC 审中-公开
公开(公告)号：WO2022058798A2
公开(公告)日：2022-03-24
申请号：PCT/IB2021/000739
申请日：2021-09-17
申请人： BIOCC OÜ
发明人： PALUMAA, Pille , KAART, Tanel , MÄRS, Kristiina , OTS, Meelis , RIHMA, Eve , VIHALEMM, Jaan , SONGISEPP, Epp , KUUS, Liina , SADAM, Heili
IPC分类号： A23K10/18 , A23L33/135 , A61K35/747 , C12N1/20 , C12R1/225 , A23K50/10 , A23K50/60 , A23L19/20 , A23L29/065 , A23V2002/00 , A61K35/744 , C12N1/205 , C12R2001/01 , C12R2001/225
摘要： The microorganism strain Pediococcus acidilactici TAK 589 CoccobEst is a new antimicrobial and antioxidant probiotic, CoccobEst inhibits the growth of the enteropathogens L. monocytogenes, E. coli, S. enteritidis, S. typhimurium, S. sonnei, S. aureus, E. faecalis and C. sakazakii, but does not inhibit lactobacilli of natural intestinal microbiota. The strain's antimicrobial properties are enhanced by periplasmic peptidoglycan hydrolases with proteolytic activity. CoccobEst is used as a zootechnieai feed additive to prevent bacterial infections in the gastrointestinal tract of farm animals and pets and to prevent and reduce diarrhea. CoccobEst has highly active antioxidant defense system, increasing the redox activity of glutathione and reducing oxidative stress in cells. Therefore, CoccobEst is used as a food supplement or functional food for humans to prevent bacterial infections of the gastrointestinal tract and to prevent and reduce oxidative stress. In addition, CoccobEst is used as a starter culture in fermentation of vegetables.

4. 发明申请

WO2011159101A3 METHOD FOR MAKING PICKLED VEGETABLES USING UNRIPE MATERIALS 审中-公开
标题翻译：使用不寻常材料制作切片蔬菜的方法
公开(公告)号：WO2011159101A3
公开(公告)日：2012-05-18
申请号：PCT/KR2011004385
申请日：2011-06-15
申请人： KIM JAE HYUN
发明人： KIM JAE HYUN
IPC分类号： A23L19/20 , A23L19/00
CPC分类号： A23L19/20
摘要： The present invention relates to a method for making pickled vegetables using unripe materials, and more specifically, to a method for making new pickled vegetables through which: nutrients are preserved since unripe fruits and vegetables are used in an unpeeled state, and the shape of the pickled vegetables and chewing texture are improved; long-term storage is available due to ripening with low-salt and low-temperature; the amount of salt, acidity, and moisture are reduced by a mechanical dewatering step using rotation; and chewing texture and the taste of the pickled vegetables are enhanced by adding secondary seasoning, thereby remarkably improving the taste by keeping nutrients intact so that anyone regardless of age and gender can easily enjoy the invention.
摘要翻译：本发明涉及一种使用未成熟材料制造腌制蔬菜的方法，更具体地说，涉及一种制备新腌制蔬菜的方法，通过该方法可以保持营养物，因为未成熟的水果和蔬菜以未剥皮状态使用，腌制蔬菜和咀嚼质地得到改善; 由于低盐和低温成熟，长期储存可用; 通过使用旋转的机械脱水步骤减少盐的量，酸度和水分; 通过添加二次调味来增强腌制质地和腌制蔬菜的味道，从而通过保持营养物质完整地显着改善味道，使得任何不分年龄和性别的人都可以容易地享受本发明。

5. 发明申请

WO00060948A1 PROCESS FOR FERMENTING VEGETABLE PRODUCTS 审中-公开
标题翻译：发酵蔬菜产品的过程
公开(公告)号：WO00060948A1
公开(公告)日：2000-10-19
申请号：PCT/ES2000/000125
申请日：2000-04-07
IPC分类号： A23B7/10 , A23L19/20 , A23L1/218
CPC分类号： A23B7/10 , A23L19/20 , Y02A40/946
摘要： The invention relates to a process for fermenting vegetable products applicable inter alia to all possible varieties of olives, cucumbers and carrots. In comparison with traditional processes, said process includes an additional step of inoculating the brine in which the vegetable products are placed with a culture of microorganism Lactobacillus plantarum LP RJ1, which produces a bacteriocin called plantaricin S. The process according to the invention ensures greater homogeneity in the taste, aroma and quality of the fermented product and a considerable reduction in deterioration thereby increasing process yields.
摘要翻译：本发明涉及一种发酵蔬菜产品的方法，特别适用于所有可能的橄榄，黄瓜和胡萝卜品种。与传统方法相比，所述方法包括另外的步骤，其中植入植物产品的盐水与植物乳杆菌LP RJ1的微生物培养物接触，所述培养物产生称为植物激素S的细菌素。根据本发明的方法确保更大的均匀性在发酵产品的味道，香气和质量以及恶化的显着降低，从而提高了工艺产量。

6. 发明申请

WO2021003010A1 PICKLING DEVICE WITH PRESSURED CAVITY AND RELATED METHODS 审中-公开
公开(公告)号：WO2021003010A1
公开(公告)日：2021-01-07
申请号：PCT/US2020/037399
申请日：2020-06-12
申请人： DEEB, Michael J.
发明人： DEEB, Michael J.
IPC分类号： A23P30/00 , A23L19/20
摘要： A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.

7. 发明申请

WO2020067626A1 김치속넣기 장치, 김치속넣기 장치용 분사기구, 및 김치속넣기 장치용 덤핑 리프터 审中-公开
公开(公告)号：WO2020067626A1
公开(公告)日：2020-04-02
申请号：PCT/KR2019/007140
申请日：2019-06-13
申请人： 씨제이제일제당 (주)
发明人： 이동윤 , 김인재 , 박경택 , 송일규 , 오지영 , 이가영 , 임희정 , 정찬수
IPC分类号： A23B7/10 , A23L27/10 , A23L19/20 , A23N15/00
摘要： 본 발명에 따른 김치속넣기 장치는, 김치속양념저장탱크와, 김치속양념저장탱크로부터 양념을 공급받아 이송관으로 공급하는 양념이송펌프와, 이송관에서 분기되는 분기관을 통해, 이송관으로부터 양념을 공급받아 임시로 양념을 저장하는 호퍼와, 호퍼의 단부에 양념을 선택적으로 분사할 수 있도록 설치되는 분사기구를 포함한다. 분사기구는 온(ON) 또는 오프(OFF)가 가능하고, 온 되었을 시 일정량의 양념을 주기적으로 분사하도록 마련된다.

8. 发明申请

WO2007006970A3 FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME 审中-公开
标题翻译：含有生物菌株的发酵食品及其制备方法
公开(公告)号：WO2007006970A3
公开(公告)日：2007-03-29
申请号：PCT/FR2006001688
申请日：2006-07-11
申请人： GERVAIS DANONE SA , TERRAGNO LUC , DEBRU FRANCOIS , TESSIER PHILIPPE , HERVE STEPHANE , FAURIE JEAN-MICHEL
发明人： TERRAGNO LUC , DEBRU FRANCOIS , TESSIER PHILIPPE , HERVE STEPHANE , FAURIE JEAN-MICHEL
IPC分类号： A23C9/123 , A23B7/10 , A23C9/12 , A23C11/10 , A23L7/104 , A23L11/30 , A23L19/20 , A23L27/50
CPC分类号： A23L33/135 , A23C9/1234 , A23C9/1322 , A23C11/106
摘要： The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by means of ferments containing bifidobacteria, said food product has acceptable sensory properties, contains more than about 5.10 7 , in particular more than about 10 8 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5 % of yeast extract or of yeast autolysate.
摘要翻译：本发明主要涉及至少一种含硫氨基酸，其总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l，特别是约5至约20mg / l，用于实施用于制备通过含有双歧杆菌的发酵发酵的发酵食品的方法，所述食品具有可接受的感官特性，含有大于约5.10 特别是超过约10 8个双歧杆菌每克食品发酵至少30天的保质期，特别是至少35天的保质期，并含有不超过0.5％的酵母提取物或酵母自溶物。

9. 发明申请

WO02056695A1 METHOD FOR OBTAINING VEGETABLE PRODUCTS THROUGH THE ADDITION OF MIXED LACTIC BACTERIAL STARTER CULTURES 审中-公开
标题翻译：通过添加混合的真菌细菌起动器文化获得蔬菜产品的方法
公开(公告)号：WO02056695A1
公开(公告)日：2002-07-25
申请号：PCT/ES2002/000013
申请日：2002-01-15
IPC分类号： A23B7/10 , A23B7/155 , A23B7/157 , A23L19/20 , A23L1/218
CPC分类号： C12R1/25 , A23B7/10 , A23B7/155 , A23B7/157 , A23L19/20 , A23Y2220/67 , Y02A40/946
摘要： The invention relates to a method for fermenting vegetable products applicable to, among others, gherkins, carrots and all possible varieties of olives. The inventive method comprises an additional stage to the traditional method, involving the inoculation of the brine, in which the vegetable products are placed, with a mixed culture comprising two micro-organisms: Lactobacillus plantarum LP RJL2 (producer of plantaricin S with a high bacteriocin excretion efficiency in the medium) and Lactobacillus plantarum LP RJL3 (producer of extracellular polysaccharide). The inventive method provides the fermented product with a more homogeneous flavour, smell and quality as well as reducing spoilage significantly, which increases the output of the method.
摘要翻译：本发明涉及一种用于发酵蔬菜产品的方法，其适用于尤其是青瓜，胡萝卜和所有可能的橄榄品种。本发明的方法包括传统方法的另外一个阶段，涉及将植物产品置于其中的盐水接种，其中包含两种微生物的混合培养物：植物乳杆菌LP RJL2（具有高细菌素的植物激素S的生产者培养基中的排泄效率）和植物乳酸杆菌LP RJL3（细胞外多糖的生产者）。本发明的方法提供了发酵产品具有更均匀的风味，气味和质量以及显着减少腐败，这增加了该方法的输出。

10. 发明申请

WO01084942A1 PROCESS FOR KIMCHI WITH SILKWORM DONG-CHUNG-HA-CHO 审中-公开
标题翻译：金M M M UNG。。。。。。。。。。。。。
公开(公告)号：WO01084942A1
公开(公告)日：2001-11-15
申请号：PCT/KR2001/000158
申请日：2001-02-05
IPC分类号： A23L19/20 , A23B7/10 , A23L1/212
CPC分类号： A23L19/20 , Y02A40/946
摘要： Disclosed is a method for preparing cabbage kimchi supplemented with Cordyceps militaris . About 60 parts by weight of half-cut Chinese cabbage whose outer leaves are trimmed off are immersed in a about 8% saline for about 12 hours and rinsed about 3 to 4 times with water, followed by dewatering. About 15 parts by weight of radish is cut into pieces, for example each of a size of about 7cm x about 0.3cm and mixed with about 2 parts by weight of Welsh onion, about 1 part by weight of clove onion, about 1.5 parts by weight of leaf mustard, about 1 part by weight of dropwort, about 2.5 parts by weight of garlic, about 0.4 part by weight of ginger and about 2 parts by weight of onion, along with about 2 parts by weight of fermented shrimp soup, about 4 parts by weight of red pepper powder, about 5 parts by weight of the Cordyceps militaris -extracted water which is prepared by boiling about 0.015 part by weight of Cordyceps militaris in about 15 parts by weight of water and cooling the extracted water, about 0.3 part by weight of sugar, about 0.1 part by weight of sodium L-glutamate, and about 0.2 part by weight of salt. The resulting radish segment mass is applied to each leaf of the soused cabbage to prepare desired kimchi. The cabbage kimchi is beneficial to the health of the body owing to its containing Cordyceps militaris , and has a good flavour, thereby making a contribution to an improvement in the national diet, as well as becoming a globalized food.
摘要翻译：公开了一种补充有冬虫夏草的甘蓝泡菜的制备方法。将约60重量份将外部叶子修剪的半切白菜浸入约8％盐水中约12小时，并用水漂洗约3至4次，然后脱水。将约15重量份的萝卜切成片，例如每个约7cm×约0.3cm的大小，并与约2重量份的威尔士洋葱，约1重量份丁香洋葱，约1.5份叶芥的重量，大约1重量份滴麦，大约2.5重量份的大蒜，约0.4重量份的姜和约2重量份的洋葱，以及约2重量份的发酵虾汤，约 4重量份的红辣椒粉，约5重量份的冬虫夏草提取水，其通过将约0.015重量份的冬虫夏草在约 15重量份的水，冷却提取的水，约0.3重量份的糖，约0.1重量份的L-谷氨酸钠和约0.2重量份的盐。将所得的萝卜片段施用于所述白菜的每个叶子以制备所需的泡菜。卷心菜泡菜由于含有“冬虫夏草”，对身体的健康有益，具有良好的口味，从而为改善全民饮食做出了贡献，并成为全球化食品。

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