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1. WO2020136981 - METHOD FOR PRODUCING DRIED EDIBLE PLANT COMPOSITION, DRYING METHOD, DRIED EDIBLE PLANT COMPOSITION AND FOOD AND BEVERAGE

Publication Number WO/2020/136981
Publication Date 02.07.2020
International Application No. PCT/JP2019/031588
International Filing Date 09.08.2019
IPC
A23L 3/40 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
40by drying or kilning; Subsequent reconstitution
A23B 7/02 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
02Dehydrating; Subsequent reconstitution
CPC
A23B 7/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
02Dehydrating; Subsequent reconstitution
A23B 7/0205
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
02Dehydrating; Subsequent reconstitution
0205by contact of the material with fluids, e.g. drying gas or extracting liquids
A23B 7/028
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
02Dehydrating; Subsequent reconstitution
028Thin layer-, drum- or roller-drying ; or by contact with a hot surface
A23B 9/08
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
9Preservation of edible seeds, e.g. cereals
08Drying; Subsequent reconstitution
A23L 11/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
11Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
A23L 11/07
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
11Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
05Mashed or comminuted pulses or legumes; Products made therefrom
07Soya beans, e.g. oil-extracted soya bean flakes
Applicants
  • 株式会社Mizkan Holdings MIZKAN HOLDINGS CO., LTD. [JP]/[JP]
Inventors
  • 斎藤 雄己 SAITO, Takeki
  • 角田 宏之 KAKUDA, Hiroyuki
  • 香月 真央 KATSUKI, Mao
Agents
  • 特許業務法人アルガ特許事務所 THE PATENT CORPORATE BODY ARUGA PATENT OFFICE
Priority Data
2018-24373426.12.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR PRODUCING DRIED EDIBLE PLANT COMPOSITION, DRYING METHOD, DRIED EDIBLE PLANT COMPOSITION AND FOOD AND BEVERAGE
(FR) PROCÉDÉ DE PRODUCTION D'UNE COMPOSITION DE PLANTE COMESTIBLE SÉCHÉE, PROCÉDÉ DE SÉCHAGE, COMPOSITION DE PLANTE COMESTIBLE SÉCHÉE ET ALIMENT ET BOISSON
(JA) 乾燥食用植物組成物の製造方法、乾燥方法及び乾燥食用植物組成物及び飲食品
Abstract
(EN)
Provided are: a method for improving drying efficiency for easily producing a dried edible plant composition using an edible plant without requiring any special device or condition, while maintaining the characteristic fresh taste and color tone inherent to the food; and a dried edible plant composition having improved qualities that is obtained by the aforesaid method. A method for producing a dried edible plant composition which contains, in a dried state, 3-70 mass% inclusive of the non-edible portion of the edible plant relative to the total mass of the edible and non-edible portions thereof, said method comprising a step for grinding and mixing the edible and non-edible portions, followed by forced-air drying at a temperature of 20-80°C inclusive until the moisture content reaches 20 mass% or less.
(FR)
L'invention concerne un procédé pour améliorer l'efficacité de séchage pour produire facilement une composition de plante comestible séchée à l'aide d'une plante comestible sans nécessiter aucun dispositif ou condition spéciale, tout en maintenant le goût frais caractéristique et le ton de couleur inhérent à l'aliment. L'invention concerne également une composition de plante comestible séchée ayant des qualités améliorées qui est obtenue par le procédé mentionné ci-dessus. L'invention concerne un procédé de production d'une composition de plante comestible séchée qui contient, à l'état séché, de 3 à 70 % en masse incluse de la partie non comestible de la plante comestible par rapport à la masse totale des parties comestibles et non comestibles de celle-ci. Ledit procédé comprend une étape de broyage et de mélange des parties comestibles et non comestibles, suivie d'un séchage à air forcé à une température de 20 à 80 °C inclus jusqu'à ce que la teneur en humidité atteigne 20 % en masse ou moins.
(JA)
食用植物を用いて、特殊な装置や条件を必要とすることなく簡易に、食品が本来有する特徴的で新鮮な風味や色調を保ったまま乾燥食用植物組成物を製造するための、乾燥効率を向上させる方法、及びこの方法により得られる、品質が向上された乾燥食用植物組成物を提供する。 食用植物の非可食部を、乾燥状態において、可食部と非可食部の合計質量に対して3質量%以上70質量%以下で含有する、乾燥食用植物組成物の製造方法であって、可食部と非可食部を破砕、混合する工程と、20℃以上80℃以下の温度で通風乾燥することにより、水分含量を20質量%以下まで乾燥させる。
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