CN1125681A - Water-soluble eatable material for packing flavouring of instant noodles - Google Patents
Water-soluble eatable material for packing flavouring of instant noodles Download PDFInfo
- Publication number
- CN1125681A CN1125681A CN 94120189 CN94120189A CN1125681A CN 1125681 A CN1125681 A CN 1125681A CN 94120189 CN94120189 CN 94120189 CN 94120189 A CN94120189 A CN 94120189A CN 1125681 A CN1125681 A CN 1125681A
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- Prior art keywords
- water
- soluble
- packing
- instant noodles
- described method
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- Pending
Links
- 238000012856 packing Methods 0.000 title claims abstract description 37
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 34
- 239000000463 material Substances 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 108010010803 Gelatin Proteins 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920000159 gelatin Polymers 0.000 claims abstract description 8
- 239000008273 gelatin Substances 0.000 claims abstract description 8
- 235000019322 gelatine Nutrition 0.000 claims abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 8
- 229940068041 phytic acid Drugs 0.000 claims abstract description 8
- 239000000467 phytic acid Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims 4
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 4
- 229910052708 sodium Inorganic materials 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 abstract 1
- 229920003063 hydroxymethyl cellulose Polymers 0.000 abstract 1
- 229940075554 sorbate Drugs 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 description 16
- 239000005454 flavour additive Substances 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 11
- 239000010408 film Substances 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 235000013409 condiments Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 238000009413 insulation Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical class OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical class OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241001232787 Epiphragma Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000013039 cover film Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000009447 edible packaging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 229920006300 shrink film Polymers 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The water-soluble edible material for packing flavourings of instant noodles is prepared from edible gelatin, honey, phytic acid, hydroxymethylcellulose sodium, pottasium sorbate and pure water and features easy dissolving in hot water, rich nutrients and high safety.
Description
The packing of the flavouring of instant noodles of Xiao Shouing is to be made by polyethylene, polypropylene, vinylidene chloride plastics or aluminium plastic composite material in the market.When the instant face, flavoring additives packing need be taken out one by one the folding envelope and topple over and flavoring additives.Because the instant noodles assortment are on the increase, flavoring additives also is increased to chickens' extract, pepper powder, chilli powder, five-spice powder, vegetable oil, dehydrated meat grain, dehydrated vegetables in four, five interior packings by packing of original refined salt monosodium glutamate.It is less to add upper volume owing to the flavoring additives bag material is more tough, very easily is bonded on hand or splashes outside the container when the folding envelope.More common situation is because the storage environment humiture changes, and flavoring additives can adhere to or be set in the packaging bag, at this moment the edible thing that has just become an inconvenience of instant noodles.Do you how to overcome this inconvenience? select for use water-soluble eatable material to take the flavoring additives of packaged convenience face, it seems it is a kind of direction.
The research of relevant water-soluble eatable material has many reports; , Shi Gukao male as described starch system chlorella packing of No. the 4143163rd, US Patent and Japanese Hengshan Mountain reason helps " food and packing " the 20th page of collagen casing of being discussed packing of writing and cellulose sausage casing packing etc.But the relevant water soluble edible packing that is used for flavouring of instant noodles is not appeared in the newspapers as yet.
As a kind of water-soluble eatable material that is used for packing flavouring of instant noodles, must tackle key problems at the following point emphasis according to the character of flavouring of instant noodles and the eating method of instant noodles in the development process:
1. material at first should be edible, preferably to the help that is supplemented with of nutrition;
2. material must be dissolvable in water water, but can not be dissolved in oils, can not any bad reaction take place with flavouring of instant noodles;
3. material is under the normal temperature normality, can the stabilization package flavouring of instant noodles, guarantee that self and flavoring additives never degenerate in the specified period, and once run into hot water, again can dissolving rapidly in short two, three minutes, emit whole flavoring additivess.
Result of study shows that it is impracticable that the achievement cover of the water-soluble eatable material of having delivered is used on the flavouring of instant noodles.Subject matter is: the one, and breakage rate is higher in intensity relatively poor (as the starch system packing) transporting procedures; The 2nd, molten water condition harshness (as the cellulose packing) does not meet the edible conditions that instant noodles need not boil.
Task of the present invention will be developed a kind of water-soluble eatable material that is specifically designed to packing flavouring of instant noodles exactly.This material can be the same with the current packaging material in flavouring of instant noodles embedding, instant noodles production, transporting procedures; Same device fabrication, same production efficiency and in the regulation subject word, guarantee the flavoring additives quality equally.The more important thing is that when the instant face or else needing to take out flavoring additives packing is folding envelope not only but also be to topple over, but can be together with flavoring additives packing and instant noodles face base heated brew water simultaneously.Water-soluble eatable material of the present invention will be soluble in water rapidly in two, three minutes this moment, emit the flavoring additives of packaging.Instant can also have additional nutrients, improve mouthfeel.
For reaching above-mentioned purpose, the water-soluble eatable material that is used for packing flavouring of instant noodles of the present invention is made by edible gelatin, the honey that meets the food additives requirements for quality, sodium cellulose glycolate, phytic acid, potassium sorbate and pure water.The percentage by weight of each component is in following ranges in the prescription: edible gelatin, (requirements for quality GB6783-86) 57.00～65.00% honey, (requirements for quality GBn239-84) 3.00～6.00% sodium cellulose glycolates, (requirements for quality GB1904-89) 0.50～2.50% phytic acid, (requirements for quality, (B3262-82) 0.10～0.30% potassium sorbate, (requirements for quality GB13736-92) 0.02～0.10% pure water, (requirements for quality GB/T8538.61～63-87) 26.10～39.38%
The water-soluble eatable material production process that is used for packing flavouring of instant noodles of the present invention is:
(1) phytic acid, potassium sorbate are dissolved in 40 ℃ the water, under brute force stirs, slowly add sodium cellulose glycolate, leave standstill insulation 2 hours during even viscous fluid to be formed, A liquid.
(2) gelatin, honey are heated to 90～95 ℃ with water-bath, after stirring evenly A liquid are slowly added wherein.Notice in the adition process that system temperature remains on 60～85 ℃, finish and leave standstill insulation 2 hours, get the water-soluble eatable material homogenate.
(3) homogenate is added the film applicator hopper, regulate the liquid outlet size with control product thickness and width.Homogenate flows out from liquid outlet, is coated on the stainless steel flat plate tape loop, promptly forms water-soluble eatable material film band after 90～100 ℃ of heated-air dryings.
(4) the film band is contained on the instant noodles manufacturing enterprise general-duty bag making, filling and sealing machine, sealing temperature is adjusted in 170～175 ℃, can produce the water soluble edible packing that the present invention's development is used for flavouring of instant noodles.
Test of many times result shows, utilizes water-soluble eatable material packing flavouring of instant noodles of the present invention to have following characteristics:
1. applied widely, long-term stability is guaranteed the quality.Adopted water-soluble eatable material of the present invention that kind of flavouring of instant noodles surplus refined salt, monosodium glutamate, chickens' extract, pepper powder, five-spice powder, arachisoil, soya-bean oil, palm oil, dehydration beef granules, dehydrated onion grain, the dry kelp slivers etc. ten is carried out embedding, (35 ℃ ± 1 ℃, the humidity 80%) shelf-life was above 6 months under the artificial accelerated aging situation.
2. production technology is simple, is convenient to manufacturing enterprise and promotes.Because the present invention fully takes into account the commercial production factor, so in development process, each production link is all tried one's best mutually suitable with instant noodles manufacturing enterprise existing installation.Select water-soluble eatable material of the present invention (film band) for use, any equipment need not acquired by instant noodles manufacturing enterprise can produce water miscible flavouring of instant noodles packing.Be very beneficial for industrialization promotion.
3. good water solubility, instant edible.Adopt water-soluble eatable material packing flavouring of instant noodles of the present invention, the face eater of accommodating brings significant facility and enjoyment.Water temperature is as long as surpass 60 ℃, and the flavoring additives packing is will be in two, three minutes soluble in water rapidly and emit all flavoring additivess.No matter no matter be a packing or several packing, be separately towards the soup drink or brew ediblely simultaneously with instant noodles face base, all is like that conveniently to save trouble.
Example 1. is dissolved in 2 gram phytic acid, 0.5 Keshan potassium sorbate in 40 ℃ of water of 320 grams in 0.5 liter big mouthful reaction bulb, slowly adds 9 gram sodium cellulose glycolates under 1500 rev/mins of stirrings, wait form even thickness aqueous after, it is stand-by to leave standstill insulation 2 hours.Get 1.0 liters big mouthful reaction bulbs again and put into water-bath, under 90～95 ℃ of conditions, 620 gram gelatin and 48.5 are restrained honey fusion mixings.Under 500 rev/mins of stirrings, phytic acid, potassium sorbate, methylol fiber sodium water solution are slowly added gelatin honey fused solution, keep 60～85 ℃ of system temperatures in the adition process, finish and leave standstill insulation and promptly made the water-soluble eatable material homogenate in 2 hours.The homogenate that makes is added in the medical small-sized film applicator hopper, and regulating the fluid open height is 0.5mm, and width is 100mm, 95 ± 5 ℃ of hot blast temperatures, and it is 0.13mm that drying is made mean thickness, width is the film band of 100mm.With the film band be cut into blocks of area be 100 * 60mm oblong and will grow the limit doubling and seal the right and left, sealing temperature remains between 170～175 ℃.Just make pillow upper shed pouch, every pouch net weight is 0.86 gram.(when making the film band, can adopt food coloring that the film band is printed, the food coloring color and luster is not limit, but must select water miscible if needed yet).
Buy 20 packings of bowl instant noodle that 20 of cup instant noodles are packed and domestic certain enterprise produces that Taiwan enterprise produces from market, respectively open 10 packings and take out wherein flavoring additives packing.Under aseptic condition, flavoring additives is carefully transferred in the homemade water soluble edible packaging bag.Seal under 170～175 ℃ of conditions of sealing temperature and seal, put into former cup (bowl) dress instant noodles again, with sealing rubber cup (bowl) cover film is glued again, epiphragma is sealed heat shrink films outward again.Sample and reference product are tested simultaneously, and the result is as shown in the table:
| Test item | Reference example | Experimental example | Remarks | |
| The cup face | The bowl face | |||
| -10 ℃-40 ℃ multigelations in 20 days | Well | Well | The condiment Packing Sound does not have adhesion between the bag bag | Respectively get folding envelope range estimation after two packaging tests circulation 20 times |
| Free falling on 1 meter platform | Seasoning bag is intact | Seasoning bag is intact | The condiment Packing Sound, seal complete, no leak | Respectively get the folding envelope range estimation after 100 times of falling of two packaging tests |
| 35 ℃ ± 1 ℃ relative temperature 80% | Well | Well | The condiment Packing Sound does not have distortion, good mouthfeel, 80 ℃ of hot water, dissolving in two minutes | Respectively getting two packaging test artificial agings estimates after 720 hours, eats. |
| Normal temperature is preserved down | Well | Well | The condiment Packing Sound does not have distortion, good mouthfeel, 95 ℃ of hot water, dissolving in a minute | Respectively get two packaging tests and preserve range estimation after 6 months, edible. |
| Normal temperature is preserved down | Very | Very | The condiment Packing Sound does not have distortion, good mouthfeel, 90 ℃ of hot water, dissolving in a minute | Respectively getting two packaging tests preservations estimates edible after 10 months. |
Claims (8)
1. a water-soluble eatable material that is used for packing flavouring of instant noodles is made by edible gelatin and the honey, phytic acid, sodium cellulose glycolate, potassium sorbate and the pure water that meet the food additives standard.
2. in the described method of claim 1., the percentage by weight of each component is in following ranges:
Gelatin 57.00～65.00%
Honey 3.00～6.00%
Phytic acid 0.10～0.30%
Sodium cellulose glycolate 0.50～2.50%
Potassium sorbate 0.02～0.10%
Pure water 26.10～39.38%
3. in the described method of claim 1., each component is at first made water-soluble homogenate.
4. in the described method of claim 3., the preparation of water-soluble homogenate is carried out in 60～85 ℃ of range of temperaturess.
5. in the described method of claim 3., water-soluble homogenate by device for coating film, the dry water-solubility membrane band of making.
6. in the described method of claim 5., the drying of water-solubility membrane band is to carry out in the thermal current of 90～100 ℃ of temperature.
7. in the described method of claim 5., the water-solubility membrane band by bag embedding equipment flanging, can, seal and make the edible packing of water-soluble flavouring of instant noodles.
8. in the described method of claim 7., sealing in 170～175 ℃ of range of temperaturess of water-solubility membrane band carried out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94120189 CN1125681A (en) | 1994-12-30 | 1994-12-30 | Water-soluble eatable material for packing flavouring of instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94120189 CN1125681A (en) | 1994-12-30 | 1994-12-30 | Water-soluble eatable material for packing flavouring of instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1125681A true CN1125681A (en) | 1996-07-03 |
Family
ID=5039504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94120189 Pending CN1125681A (en) | 1994-12-30 | 1994-12-30 | Water-soluble eatable material for packing flavouring of instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1125681A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102548871A (en) * | 2009-06-17 | 2012-07-04 | 莎莉／De有限公司 | System, method and capsule for preparing a predetermined amount of beverage |
| CN106275828A (en) * | 2016-08-08 | 2017-01-04 | 惠州学院 | A kind of packaging material for food and application thereof easily |
| CN113477494A (en) * | 2021-08-20 | 2021-10-08 | 刘海霞 | Environment-friendly use method of dye |
| US11492190B2 (en) | 2015-07-09 | 2022-11-08 | Monosol, Llc | Food products and methods of preparing the same |
-
1994
- 1994-12-30 CN CN 94120189 patent/CN1125681A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102548871A (en) * | 2009-06-17 | 2012-07-04 | 莎莉／De有限公司 | System, method and capsule for preparing a predetermined amount of beverage |
| CN106037488A (en) * | 2009-06-17 | 2016-10-26 | 皇家戴维艾格伯茨有限公司 | System, capsule and method for preparing a predetermined quantity of beverage |
| US10231571B2 (en) | 2009-06-17 | 2019-03-19 | Koninklijke Douwe Egberts B.V. | System, capsule and method for preparing a predetermined quantity of beverage |
| US12070148B2 (en) | 2009-06-17 | 2024-08-27 | Koninklijke Douwe Egberts B.V. | System, capsule and method for preparing a predetermined quantity of beverage |
| US11492190B2 (en) | 2015-07-09 | 2022-11-08 | Monosol, Llc | Food products and methods of preparing the same |
| CN106275828A (en) * | 2016-08-08 | 2017-01-04 | 惠州学院 | A kind of packaging material for food and application thereof easily |
| CN113477494A (en) * | 2021-08-20 | 2021-10-08 | 刘海霞 | Environment-friendly use method of dye |
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