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1. 发明申请

WO2015168554A1 METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT 审中-公开
标题翻译：将颜色转移到食品中的方法和组合物
公开(公告)号：WO2015168554A1
公开(公告)日：2015-11-05
申请号：PCT/US2015/028797
申请日：2015-05-01
申请人： KERRY INGREDIENTS & FLAVOURS , KALLE GMBH
发明人： ZIEMES, Hans-gerd , VAN DER BLEEK, Mark, Drewes , KASTL, Erna
IPC分类号： A22C13/00
CPC分类号： A23L5/40 , A22C13/00 , A22C13/0013 , A22C2013/0046 , A23C19/163 , A23L3/3454 , A23V2002/00
摘要： Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.
摘要翻译：提供用至少一种可转染的着色剂和/或调味剂在内部浸渍和/或涂覆的食品外壳或包装。在一些实施方案中，着色剂和/或调味剂包括水解植物蛋白（HVP），任选的酸水解植物蛋白，酵母提取物或其组合。还提供了赋予食品颜色的方法，其在一些实施方案中可以包括将食品保持在食品外壳中，或者使用至少一种可转染的着色剂和/或调味剂将其浸渍和/或涂覆在内部，时间和条件足以赋予食品颜色，其中着色剂和/或调味剂包括水解植物蛋白（HVP），任选的酸水解植物蛋白，酵母提取物或其组合。

2. 发明公开

EP3136870A4 METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT 有权转让
公开(公告)号：EP3136870A4
公开(公告)日：2018-01-24
申请号：EP15785353
申请日：2015-05-01
申请人： KERRY INGREDIENTS&FLAVOURS , KALLE GMBH
发明人： ZIEMES HANS-GERD , VAN DER BLEEK MARK DREWES , KASTL ERNA
IPC分类号： A22C13/00
CPC分类号： A23L5/40 , A22C13/00 , A22C13/0013 , A22C2013/0046 , A23C19/163 , A23L3/3454 , A23V2002/00
摘要： Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.

3. 发明专利

DK3136870T3 SAMMENSÆTNINGER TIL OVERFØRSEL AF FARVE TIL ET FØDEVAREPRODUKT 未知
公开(公告)号：DK3136870T3
公开(公告)日：2021-10-11
申请号：DK15785353
申请日：2015-05-01
申请人： KERRY INGREDIENTS & FLAVOURS , KALLE GMBH
发明人： ZIEMES HANS-GERD , KASTL ERNA , VAN DER BLEEK MARK DREWES
IPC分类号： A22C13/00

4. 发明申请

US20170055558A1 METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT 审中-公开
标题翻译：将颜色转移到食品中的方法和组合物
公开(公告)号：US20170055558A1
公开(公告)日：2017-03-02
申请号：US15308236
申请日：2015-05-01
申请人： Kerry Ingredients & Flavours , KALLE GmbH
发明人： Hans-gerd ZIEMES , Mark Drewes VAN DER BLEEK , Erna KASTL
IPC分类号： A23L5/40 , A22C13/00 , A23C19/16 , A23L3/3454
CPC分类号： A23L5/40 , A22C13/00 , A22C13/0013 , A22C2013/0046 , A23C19/163 , A23L3/3454 , A23V2002/00
摘要： Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.
摘要翻译：提供用至少一种可转染的着色剂和/或调味剂在内部浸渍和/或涂覆的食品外壳或包装。在一些实施方案中，着色剂和/或调味剂包括水解植物蛋白（HVP），任选的酸水解植物蛋白，酵母提取物或其组合。还提供了赋予食品颜色的方法，其在一些实施方案中可以包括将食品保持在食品外壳中，或者使用至少一种可转染的着色剂和/或调味剂将其浸渍和/或涂覆在内部，时间和条件足以赋予食品颜色，其中着色剂和/或调味剂包括水解植物蛋白（HVP），任选的酸水解植物蛋白，酵母提取物或其组合。

5. 发明公开

EP3136870A1 METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT 有权转让
标题翻译：方法和组合物的颜色传递到食品
公开(公告)号：EP3136870A1
公开(公告)日：2017-03-08
申请号：EP15785353.2
申请日：2015-05-01
申请人： Kerry Ingredients&Flavours , Kalle GmbH
发明人： ZIEMES, Hans-Gerd , VAN DER BLEEK, Mark Drewes , KASTL, Erna
IPC分类号： A22C13/00
CPC分类号： A23L5/40 , A22C13/00 , A22C13/0013 , A22C2013/0046 , A23C19/163 , A23L3/3454 , A23V2002/00
摘要： Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.
摘要翻译：食品肠衣或包装浸渍和/或涂覆在具有至少一个可转移着色剂和/或调味剂的内部设置。在一些实施方案中，着色和/或调味剂包括任选的酸水解植物蛋白，酵母提取物，或它们的组合的水解植物蛋白（HVP），。这样提供了用于赋予颜色的食品，其在一些实施例可以包括在食品包装或封装浸渍和/或涂覆在内部具有至少一个可转移着色剂和/或调味剂用于维护食品产品的方法时间和足以赋予颜色的食品产品的条件下，worin着色和/或调味剂包括任选的酸水解植物蛋白，酵母提取物，或它们的组合的水解植物蛋白（HVP），下。

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