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1. (WO2017090008) METHOD OF FOOD MODIFICATION
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2017/090008 International Application No.: PCT/IB2016/057144
Publication Date: 01.06.2017 International Filing Date: 26.11.2016
IPC:
A23C 19/09 (2006.01) ,A23C 19/097 (2006.01) ,A23L 3/44 (2006.01) ,A23L 5/41 (2016.01) ,A23L 13/40 (2016.01) ,A23B 7/024 (2006.01) ,A23B 4/037 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
09
Other cheese preparations; Mixtures of cheese with other foodstuffs
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
097
Preservation
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
40
by drying or kilning; Subsequent reconstitution
44
Freeze-drying
[IPC code unknown for A23L 5/41][IPC code unknown for A23L 13/40]
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
02
Dehydrating; Subsequent reconstitution
024
Freeze-drying
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4
General methods for preserving meat, sausages, fish or fish products
03
Drying; Subsequent reconstitution
037
Freeze-drying
Applicants:
INSTYTUT WYSOKICH CIŚNIEŃ POLSKIEJ AKADEMII NAUK [PL/PL]; ul.Sokołowska 29/37 01-142 Warszawa, PL
Inventors:
DZWOLAK, Wojciech; PL
SMOLEŃ, Dariusz; PL
KLEIN, Ewelina; PL
DZIĘCIELEWSKI, Igor; PL
RZOSKA, Janusz; PL
WIERZBICKI, Maciej; PL
Agent:
ADAMCZYK, Piotr; PL
Priority Data:
P.41499527.11.2015PL
Title (EN) METHOD OF FOOD MODIFICATION
(FR) PROCÉDÉ DE MODIFICATION ALIMENTAIRE
Abstract:
(EN) The method comprising of the step of foods dehydratation and the step of incorporation by a dehydrated food of at least one modifying substance by temporary immersion of the dehydrated food in a modifying liquid containing at least one modifying agent. In the step of dehydratation at least 10% by weight of the water is removed from the modified food and in the step of modifying substance incorporation food is immersed in a modifying liquid subjected to hydrostatic pressure in the range from 10 to 100,000 Bars, for a period of not less than 5 seconds and not longer than 88 hours. The viscosity of the liquid modifier under normal conditions ranges from 5 x 10"5 to 350 Pascal seconds.
(FR) L'invention concerne un procédé comprenant l'étape de déshydratation d'aliments et l'étape d'incorporation, dans un aliment déshydraté, d'au moins une substance de modification par immersion temporaire de l'aliment déshydraté dans un liquide de modification contenant au moins un agent de modification. Dans l'étape de déshydratation, au moins 10 % en poids de l'eau est éliminé de l'aliment modifié et, dans l'étape d'incorporation de substance de modification, un aliment est immergé dans un liquide de modification soumis à une pression hydrostatique dans la plage allant de 10 à 100 000 bars, pendant une période supérieure ou égale à 5 secondes et inférieure ou égale à 88 heures. La viscosité du modificateur de liquide dans des conditions normales est comprise entre 5 x 10"5 et 350 pascals secondes.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: Polish (PL)