JP5114560B2 - 個別の食料製品を焙煎しかつ表面低温殺菌するための方法 - Google Patents
個別の食料製品を焙煎しかつ表面低温殺菌するための方法 Download PDFInfo
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- JP5114560B2 JP5114560B2 JP2010513681A JP2010513681A JP5114560B2 JP 5114560 B2 JP5114560 B2 JP 5114560B2 JP 2010513681 A JP2010513681 A JP 2010513681A JP 2010513681 A JP2010513681 A JP 2010513681A JP 5114560 B2 JP5114560 B2 JP 5114560B2
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- 238000000034 method Methods 0.000 title claims description 64
- 235000013305 food Nutrition 0.000 title claims description 19
- 238000009928 pasteurization Methods 0.000 claims description 58
- 244000144725 Amygdalus communis Species 0.000 claims description 20
- 235000020224 almond Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 7
- 238000011282 treatment Methods 0.000 claims description 7
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 230000001143 conditioned effect Effects 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000009025 Carya illinoensis Nutrition 0.000 claims description 3
- 244000068645 Carya illinoensis Species 0.000 claims description 3
- 235000007466 Corylus avellana Nutrition 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000016213 coffee Nutrition 0.000 claims description 3
- 235000013353 coffee beverage Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims 1
- 235000010777 Arachis hypogaea Nutrition 0.000 claims 1
- 235000018262 Arachis monticola Nutrition 0.000 claims 1
- 240000009226 Corylus americana Species 0.000 claims 1
- 235000001543 Corylus americana Nutrition 0.000 claims 1
- 240000007049 Juglans regia Species 0.000 claims 1
- 235000009496 Juglans regia Nutrition 0.000 claims 1
- 235000009470 Theobroma cacao Nutrition 0.000 claims 1
- 230000002779 inactivation Effects 0.000 description 9
- 244000005700 microbiome Species 0.000 description 8
- 235000014571 nuts Nutrition 0.000 description 7
- 238000011109 contamination Methods 0.000 description 4
- 241000607142 Salmonella Species 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 241000723382 Corylus Species 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 244000182625 Dictamnus albus Species 0.000 description 1
- 241000194031 Enterococcus faecium Species 0.000 description 1
- 241001223918 Enterococcus faecium NRRL B-2354 Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
二段階焙煎法による所定の装置内での焙煎の間の、エンテロコッカス・フェシウムNRRL−B2354を接種した生アーモンドの表面低温殺菌に対する方法パラメータ。焙煎は、低温殺菌段階および第1の焙煎段階の両工程(工程1:170℃の空気温度で4分間;工程2:133℃の空気温度で4分間)のあと、低温殺菌段階の作用を確認するために中断された。エンテロコッカス・フェシウム(参照生物)における出発汚染は2・107KBE/gであった。
3 ノズルアッセンブリ
4 ベンチレータ
5 バーナ
11 弁
12 オリフィス絞り
13 フラップシステム
Claims (15)
- 個別の食料製品、特に油糧種子、たとえばアーモンド、ヘーゼルナッツ、ペカンナッツ、クルミ、ピーナッツ、ブラン、シリアル、コーヒ、カカオおよびこれに類するものを焙煎しかつ表面低温殺菌するための方法において、低温殺菌処理を湿気のある雰囲気において100℃を下回る温度で実施し、低温殺菌処理を焙煎システムで焙煎過程の間に実施し、低温殺菌段階の間、製品表面の温度を、調整された雰囲気の露点温度を僅かに下回る温度に保ち、低温殺菌を1〜30分間実施し、進行中のまたは継続される焙煎によって、食料製品の表面における凝縮水を除去し、食料製品の吸水を最小限に抑えることを特徴とする、個別の食料製品を焙煎しかつ表面低温殺菌するための方法。
- 湿気のある雰囲気での低温殺菌処理を、有利には50℃〜99℃の間の温度で実施する、請求項1記載の方法。
- 低温殺菌段階時に製品表面の温度を、調整された雰囲気の露点温度を有利には0℃〜8℃下回る温度に選択する、請求項1記載の方法。
- 製品装入材料を前容器内に準備し、焙煎ゾーン(1)に装入し、空気をベンチレータ(4)によって吸い込み、バーナ(5)を介してガスで加熱し、焙煎ゾーン(1)に中心で供給し、焙煎物品の表面温度が、低温殺菌温度に到達するやいなや、低温殺菌段階を開始する、請求項1記載の方法。
- 製品装入材料を前容器内に準備し、焙煎ゾーン(1)に装入し、空気をベンチレータ(4)によって吸い込み、バーナ(5)を介してガスで加熱し、焙煎ゾーン(1)に中心で供給し、焙煎物品の表面温度が、低温殺菌温度に到達するやいなや、低温殺菌段階を開始する、請求項2記載の方法。
- 製品装入材料を前容器内に準備し、焙煎ゾーン(1)に装入し、空気をベンチレータ(4)によって吸い込み、バーナ(5)を介してガスで加熱し、焙煎ゾーン(1)に中心で供給し、焙煎物品の表面温度が、低温殺菌温度に到達するやいなや、低温殺菌段階を開始する、請求項3記載の方法。
- 低温殺菌段階の間、フラップシステム(13)を介して、焙煎ゾーン(1)を通る空気量流を減少させ、熱空気内への蒸気噴射を弁(11)とオリフィス絞り(12)とを介して開始し、蒸気と混合された熱空気の露点温度が、焙煎物品の表面温度を0℃〜8℃上回る温度に調整されているように、空気・蒸気量を設定する、請求項4記載の方法。
- 低温殺菌段階の間、フラップシステム(13)を介して、焙煎ゾーン(1)を通る空気量流を減少させ、熱空気内への蒸気噴射を弁(11)とオリフィス絞り(12)とを介して開始し、蒸気と混合された熱空気の露点温度が、焙煎物品の表面温度を0℃〜8℃上回る温度に調整されているように、空気・蒸気量を設定する、請求項5記載の方法。
- 低温殺菌段階の間、フラップシステム(13)を介して、焙煎ゾーン(1)を通る空気量流を減少させ、熱空気内への蒸気噴射を弁(11)とオリフィス絞り(12)とを介して開始し、蒸気と混合された熱空気の露点温度が、焙煎物品の表面温度を0℃〜8℃上回る温度に調整されているように、空気・蒸気量を設定する、請求項6記載の方法。
- 低温殺菌段階の間、製品表面温度を、調整された空気・蒸気体積流に基づき生ぜしめられる露点温度に合致させる、請求項4記載の方法。
- 低温殺菌段階の間、製品表面温度を、調整された空気・蒸気体積流に基づき生ぜしめられる露点温度に合致させる、請求項5記載の方法。
- 低温殺菌段階の間、製品表面温度を、調整された空気・蒸気体積流に基づき生ぜしめられる露点温度に合致させる、請求項6記載の方法。
- 低温殺菌段階の間、製品表面温度を、調整された空気・蒸気体積流に基づき生ぜしめられる露点温度に合致させる、請求項7記載の方法。
- 低温殺菌段階の間、製品表面温度を、調整された空気・蒸気体積流に基づき生ぜしめられる露点温度に合致させる、請求項8記載の方法。
- 低温殺菌段階の間、製品表面温度を、調整された空気・蒸気体積流に基づき生ぜしめられる露点温度に合致させる、請求項9記載の方法。
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102007030661.1 | 2007-07-02 | ||
DE102007030661 | 2007-07-02 | ||
DE102008015063 | 2008-03-19 | ||
DE102008015063.0 | 2008-03-19 | ||
PCT/EP2008/002906 WO2009003545A1 (de) | 2007-07-02 | 2008-04-12 | Verfahren zum rösten und zur oberflächen-pasteurisation von partikulären lebensmittelprodukten |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2010531645A JP2010531645A (ja) | 2010-09-30 |
JP2010531645A5 JP2010531645A5 (ja) | 2011-05-26 |
JP5114560B2 true JP5114560B2 (ja) | 2013-01-09 |
Family
ID=39591078
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010513681A Active JP5114560B2 (ja) | 2007-07-02 | 2008-04-12 | 個別の食料製品を焙煎しかつ表面低温殺菌するための方法 |
Country Status (14)
Country | Link |
---|---|
US (1) | US9179704B2 (ja) |
EP (1) | EP2173181A1 (ja) |
JP (1) | JP5114560B2 (ja) |
KR (1) | KR20100039831A (ja) |
CN (1) | CN101827528B (ja) |
AU (1) | AU2008271668B2 (ja) |
BR (1) | BRPI0813778A2 (ja) |
CA (1) | CA2691585C (ja) |
IL (1) | IL203027A (ja) |
MY (1) | MY151024A (ja) |
NZ (1) | NZ582969A (ja) |
RS (1) | RS20090574A (ja) |
RU (1) | RU2450526C2 (ja) |
WO (1) | WO2009003545A1 (ja) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2691557A1 (en) | 2007-07-02 | 2009-01-08 | Buhler Barth Ag | Method for the surface-pasteurization and -sterilization of pieces of food |
US20140348988A1 (en) | 2011-12-12 | 2014-11-27 | Bühler Barth Gmbh | Method and Device for the Pasteurization and/or Sterilization of a Food |
MX360165B (es) * | 2012-05-18 | 2018-10-05 | Royal Duyvis Wiener Bv | Metodo y sistema para pasteurizacion de superficie o esterilizacion de alimentos en particulas con baja humedad. |
KR101392776B1 (ko) * | 2012-07-23 | 2014-05-27 | 임기정 | 생두를 커피로 자동 생산하여 소비자에게 전달하는 커피메이트시스템의 생두로스터 |
AU2013302715B2 (en) | 2012-08-14 | 2016-07-21 | Unitherm Food Systems, Llc | Pasteurization system for root vegetables and method therefor |
US10098375B2 (en) * | 2014-03-03 | 2018-10-16 | Laitram, L.L.C. | Forced-convection, steam-heating of nuts with preheating |
JP5792875B1 (ja) * | 2014-07-24 | 2015-10-14 | ユーシーシー上島珈琲株式会社 | 焙煎装置 |
ES2788223T3 (es) | 2014-11-05 | 2020-10-20 | Koninklijke Philips Nv | Aparato tostador de café, aparato y procedimiento de preparación de café |
DE102017222737A1 (de) * | 2017-12-14 | 2019-06-19 | Bühler Barth Gmbh | Wärmebehandlung von stückigen Lebensmitteln |
RU2728408C1 (ru) * | 2019-04-01 | 2020-07-29 | Андрей Владимирович Малков | Способ подготовки к хранению и потреблению ферментированных и неферментированных зерновых компонентов |
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US2558854A (en) * | 1948-06-22 | 1951-07-03 | Gen Foods Corp | Cacao process and product |
DE1692234A1 (de) * | 1966-01-03 | 1972-04-06 | Karl Beil | Verfahren und Vorrichtung zum Veredeln von Kaffeebohnen |
US4161549A (en) * | 1973-12-07 | 1979-07-17 | Gallon & Company | Method of improving the flavor of previously dried green coffee beans |
JPS60114156A (ja) * | 1983-11-28 | 1985-06-20 | Mitake Shokuhin Kogyo Kk | 低菌数焙煎穀粉の製造方法 |
DE3902679A1 (de) | 1989-01-30 | 1990-08-02 | Lehmann Maschf F B | Verfahren und vorrichtung zur kontinuierlichen behandlung von pflanzlichen produkten, wie bohnen, insbesondere kakaobohnen, kernen, getreide u. dgl. |
FR2680637B1 (fr) | 1991-09-04 | 1994-04-15 | Etia | Procede et dispositif pour reduire ou eliminer la flore microbienne dans un produit agroalimentaire a l'etat de solide divise. |
CN1026653C (zh) * | 1992-08-27 | 1994-11-23 | 广西壮族自治区农业科学院经济作物研究所 | 咸脆花生的生产方法 |
DE4446788A1 (de) * | 1994-12-24 | 1996-06-27 | Barth Maschf G W | Verfahren zum Rösten von Ölsamen und Vorrichtung zum Durchführen dieses Verfahrens |
US5718936A (en) * | 1995-12-28 | 1998-02-17 | Nabisco Technology Company | Process for preparing roasted nuts |
CN1189973A (zh) * | 1997-02-05 | 1998-08-12 | 雷永泉 | 瓜子、豆、花生类炒货的加工方法 |
DE69838435T2 (de) * | 1997-11-11 | 2008-06-12 | Group 32 Development & Engineering, Inc., Key Biscayne | Röstverfahren |
US6066351A (en) * | 1998-03-09 | 2000-05-23 | Tabata, Inc. | Method for treating raw foods |
FR2781647B1 (fr) | 1998-07-31 | 2000-10-13 | Gervais Danone Co | Procede de sterilisation d'un produit alimentaire a faible teneur en eau, produit alimentaire obtenu et composition alimentaire le contenant |
US6153240A (en) | 1999-12-15 | 2000-11-28 | Dennis E. Tottenham | Apparatus and method for food surface microbial intervention and pasteurization |
JP2001204422A (ja) * | 2000-01-24 | 2001-07-31 | Keiichi Morishita | 健康食品 |
CA2341827C (en) | 2001-03-22 | 2006-07-18 | Ochi International Co., Ltd. | Surface treating method of polished rice or the like |
CH695362A5 (de) | 2001-11-02 | 2006-04-28 | Zelgerm Man Ag | Verfahren zur Entkeimung von Produkten. |
CN1200620C (zh) * | 2002-05-16 | 2005-05-11 | 王新昌 | 手剥山核桃的加工制作方法 |
US8707861B2 (en) * | 2004-08-02 | 2014-04-29 | John Bean Technologies Corporation | Dry food pasteurization apparatus and method |
US7238381B2 (en) * | 2005-04-28 | 2007-07-03 | Virgil Macaluso | System for microorganism control |
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2008
- 2008-04-12 JP JP2010513681A patent/JP5114560B2/ja active Active
- 2008-04-12 CN CN200880023033.0A patent/CN101827528B/zh active Active
- 2008-04-12 BR BRPI0813778-1A2A patent/BRPI0813778A2/pt not_active IP Right Cessation
- 2008-04-12 MY MYPI20095650 patent/MY151024A/en unknown
- 2008-04-12 AU AU2008271668A patent/AU2008271668B2/en not_active Ceased
- 2008-04-12 WO PCT/EP2008/002906 patent/WO2009003545A1/de active Application Filing
- 2008-04-12 KR KR1020097027558A patent/KR20100039831A/ko not_active Application Discontinuation
- 2008-04-12 NZ NZ582969A patent/NZ582969A/en not_active IP Right Cessation
- 2008-04-12 RU RU2010103107/12A patent/RU2450526C2/ru active
- 2008-04-12 RS RSP-2009/0574A patent/RS20090574A/sr unknown
- 2008-04-12 CA CA2691585A patent/CA2691585C/en active Active
- 2008-04-12 EP EP08735194A patent/EP2173181A1/de not_active Ceased
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2009
- 2009-12-28 US US12/648,023 patent/US9179704B2/en active Active
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MY151024A (en) | 2014-03-31 |
NZ582969A (en) | 2012-04-27 |
AU2008271668B2 (en) | 2012-03-01 |
US9179704B2 (en) | 2015-11-10 |
RS20090574A (sr) | 2010-10-31 |
BRPI0813778A2 (pt) | 2015-01-06 |
EP2173181A1 (de) | 2010-04-14 |
WO2009003545A1 (de) | 2009-01-08 |
CA2691585A1 (en) | 2009-01-08 |
CN101827528A (zh) | 2010-09-08 |
RU2450526C2 (ru) | 2012-05-20 |
US20100136192A1 (en) | 2010-06-03 |
JP2010531645A (ja) | 2010-09-30 |
RU2010103107A (ru) | 2011-08-10 |
CN101827528B (zh) | 2014-07-23 |
IL203027A (en) | 2013-08-29 |
AU2008271668A1 (en) | 2009-01-08 |
CA2691585C (en) | 2016-07-26 |
KR20100039831A (ko) | 2010-04-16 |
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