ES2085392T3 - Metodo de produccion de alimentos madurados o fermentados utilizando vibraciones. - Google Patents

Metodo de produccion de alimentos madurados o fermentados utilizando vibraciones.

Info

Publication number
ES2085392T3
ES2085392T3 ES91115936T ES91115936T ES2085392T3 ES 2085392 T3 ES2085392 T3 ES 2085392T3 ES 91115936 T ES91115936 T ES 91115936T ES 91115936 T ES91115936 T ES 91115936T ES 2085392 T3 ES2085392 T3 ES 2085392T3
Authority
ES
Spain
Prior art keywords
matured
container
vibrations
shelf
production method
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES91115936T
Other languages
English (en)
Inventor
Akira Komatsu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bodysonic KK
Original Assignee
Bodysonic KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bodysonic KK filed Critical Bodysonic KK
Application granted granted Critical
Publication of ES2085392T3 publication Critical patent/ES2085392T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening or smoking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N13/00—Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Biochemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Seasonings (AREA)

Abstract

LA INVENCION PRESENTA UN METODO PARA FABRICAR UN ALIMENTO PREPARADO, MADURADO O FERMENTADO MEDIANTE UN PROCESO DE PREPARAR, MADURAR O FERMENTAR UN ALIMENTO QUE SE ENCUENTRA EN UN RECIPIENTE O UN ALIMENTO DE ESTE TIPO COLOCADO SOBRE UN ESTANTE (1), EN DONDE EL METODO SE CARACTERIZA PORQUE SE INSTALAN TRANSDUCTORES DE VIBRACIONES ELECTROMECANICOS (2) QUE GENERAN VIBRACIONES CON SEÑALES DE BAJA FRECUENCIA DIRECTAMENTE SOBRE EL RECIPIENTE O SOBRE LA SUPERFICIE INFERIOR DE LA PLACA DEL ESTANTE (1) ARRIBA MENCIONADO Y HACEN VIBRAR EL RECIPIENTE O EL ESTANTE (1) CON LA ENTRADA DE SEÑALES DE BAJA FRECUENCIA, COMO POR EJEMPLO MUSICA, EN LOS TRANSDUCTORES DE VIBRACIONES ELECTROMECANICOS (2).
ES91115936T 1990-09-28 1991-09-19 Metodo de produccion de alimentos madurados o fermentados utilizando vibraciones. Expired - Lifetime ES2085392T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2258962A JPH04135458A (ja) 1990-09-28 1990-09-28 醸造、熟成または発酵食品の製造方法

Publications (1)

Publication Number Publication Date
ES2085392T3 true ES2085392T3 (es) 1996-06-01

Family

ID=17327442

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91115936T Expired - Lifetime ES2085392T3 (es) 1990-09-28 1991-09-19 Metodo de produccion de alimentos madurados o fermentados utilizando vibraciones.

Country Status (7)

Country Link
EP (1) EP0477774B1 (es)
JP (1) JPH04135458A (es)
AT (1) ATE137085T1 (es)
DE (1) DE69119012T2 (es)
DK (1) DK0477774T3 (es)
ES (1) ES2085392T3 (es)
GR (1) GR3019756T3 (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950026369A (ko) * 1994-03-18 1995-10-16 이헌조 식품발효 제어시스템
ES2153507T3 (es) * 1995-03-10 2001-03-01 Caprotti Guido Procedimiento y aparato para el curado de productos alimentarios.
NL9500601A (nl) * 1995-03-29 1996-11-01 Sasib Bakery Holland Nv Werkwijze en inrichting voor het relaxeren van deeg en daarmee verkregen deegprodukten.
DE19831635A1 (de) * 1998-07-15 2000-01-20 Thomas Atzinger Einrichtung zur Erfassung des Gärungszustandes von Teiglingen
FR2811574B1 (fr) * 2000-07-13 2003-02-14 Patrice Camu Dispositif pour la sterilisation de substances, notamment alimentaires ou pharmaceutiques
WO2005067731A1 (en) * 2004-01-20 2005-07-28 Technion Research & Development Foundation Ltd. Method and apparatus for reducing allergenic activity
US8197873B2 (en) 2006-07-07 2012-06-12 James McCall Acoustically-treated food and method for flavor enhancement
JP2011250721A (ja) * 2010-06-01 2011-12-15 Yoshio Maekawa 物質の酸化還元電位降下法
US12187991B2 (en) * 2018-08-29 2025-01-07 Meyer Sound Laboratories, Incorporated Apparatus and method for modifying a responsive liquid held in a liquid container having resonant frequencies in the audio frequency range
IT201800011138A1 (it) * 2018-12-14 2020-06-14 Totondo S R L Sistema e metodo di produzione, forma di formaggio
EP3957187B8 (en) * 2020-08-21 2026-03-04 Käsehaus K3 GmbH Acoustic treatment of cheese
US20220279805A1 (en) * 2021-02-24 2022-09-08 Sonik Cooking Technologies Pte. Ltd Method and apparatus for making yogurt

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS519777A (ja) * 1974-07-09 1976-01-26 Shoichi Takagi Onpanyorubiseibutsuno hatsukosokushinho
JPH0657B2 (ja) * 1986-12-23 1994-01-05 三菱化成株式会社 蒸留酒のアルコ−ル刺激緩和剤
JP2577631B2 (ja) * 1988-03-28 1997-02-05 三和酒類株式会社 香味及び日持ちの改善された酒類の製造方法
JPH06102005B2 (ja) * 1990-03-30 1994-12-14 ボディソニック株式会社 ワインの醸造方法および醸造装置
JPH0795939B2 (ja) * 1990-04-10 1995-10-18 株式会社ヌースアートクリエイション ワインの醸造方法
JPH078226B2 (ja) * 1990-07-31 1995-02-01 ボディソニック株式会社 液体食品の品質向上方法

Also Published As

Publication number Publication date
DK0477774T3 (da) 1996-05-13
ATE137085T1 (de) 1996-05-15
EP0477774B1 (en) 1996-04-24
GR3019756T3 (en) 1996-07-31
DE69119012D1 (de) 1996-05-30
EP0477774A1 (en) 1992-04-01
JPH04135458A (ja) 1992-05-08
DE69119012T2 (de) 1996-10-02

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