Марк Джон,Джон,Равин Энтони,Эндрю Пол,Салли Памела,Жаклин,Джой Элизабет
申请号：
EA201291418
公开号：
EA201291418A1
申请日:
2011.05.25
申请国别(地区):
EA
年份:
2013
代理人:
摘要：
the use of dried \u0440\u0435\u0433\u0438\u0434\u0440\u0430\u0442\u0438\u0440\u0443\u0435\u043c\u044b\u0445 foodstuffs, for example, dry soup, hot drink, free breakfast, yoghurt and dried with the seasoning, is widespread.nevertheless, it was found that if the dried components constitute a fruit and \/ or a vegetable components in hydration dont like fruit and \/ or vegetable to \u043e\u0431\u0435\u0437 \u0432\u043e\u0436\u0438\u0432\u0430\u043d\u0438\u0435\u043c.that is, they are no longer fresh type, and hfc-134a and loss of firmness. this transformation is the result of cellular damage that occurs in the process of dehydration.in particular, suppose that \u0444\u043e\u0441\u0444\u043e\u043b\u0438\u043f\u0438\u0434\u043d\u044b\u0435 membrane destabilizing in box cell \u0430\u043c\u0444\u0438\u0444\u0438\u043b\u043e\u0432, phase transition in the phase of gel and the membrane.the present invention is intended to solve the above technical problem by providing, among other things, that the \u0440\u0435\u0433\u0438\u0434\u0440\u0430\u0442\u0438\u0440\u0443\u0435\u043c\u044b\u0439 dried food product \u0432\u043b\u044f\u0435\u0442 a fruit, a vegetable, or part of itwith hydration have improved appearance, structure and properties of hydration.in particular, it is proposed \u0440\u0435\u0433\u0438\u0434\u0440\u0430\u0442\u0438\u0440\u0443\u0435\u043c\u044b\u0439 dried food product and food product contains less than 10% of mas \/ mas, water and at least 0.02% mas \/ mas.\u0434\u0435\u0433\u0438\u0434\u0440\u0438\u043d\u0430 protein and its derivatives and protein \u0434\u0435\u0433\u0438\u0434\u0440\u0438\u043d and its derivatives contain \u0430\u043c\u0438\u043d\u043e\u043a\u0438\u0441\u043b\u043e\u0442\u043d\u0443\u044e sequence selected from the group consisting of k i, k, e, k, l, p, g, k, i, k, e \/ d, k, l \/ i,p, g and k, i, k, e \/ d, k, l \/ i \/ t \/ v p \/ h \/ s, g, and \u0440\u0435\u0433\u0438\u0434\u0440\u0430\u0442\u0438\u0440\u0443\u0435\u043c\u044b\u0439
