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1. 发明申请

US20040151823A1 Edible emulsion containing highly unsaturated fat 审中-公开
标题翻译：含有高度不饱和脂肪的食用乳液
公开(公告)号：US20040151823A1
公开(公告)日：2004-08-05
申请号：US10738339
申请日：2003-12-17
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Stephen Charles Daniels , Christel Karine Reiffers-Magnani
IPC分类号： A23D007/00
CPC分类号： A23D7/015 , A23D7/001 , A23D7/0056
摘要： An edible oil in water emulsion comprising 40-99 wt. % of a continuous aqueous phase which phase contains 0.05-15 wt. % of a protein calculated on aqueous phase and, preferably, a thickener in an amount of 0.01-3 wt. %, 1-60 wt. % of a dispersed fat phase, the fat phase comprising 0.01-0.2 wt. % of alpha-tocopherol and a triglycerides mixture containing 10-80 wt. % of mono-unsaturated fatty acid residues, 10-80 wt. % of polyunsaturated fatty acid residues, 3-15 wt. % of omega-3 fatty acid residues, the balance up to 100 wt. % consisting of saturated fatty acid residues, fatty acid residues being calculated on fat phase, which emulsion is characterized in that it contains 0.005-0.05 wt. % of delta-tocopherol, while the weight ratio of delta-tocopherol and alpha-tocopherol in the emulsion is selected from the range 5 to 0.25.
摘要翻译：一种食用油包水乳液，其包含40-99wt。％的相连续水相含有0.05-15wt。在水相上计算的蛋白质的百分比，优选为0.01-3重量％的增稠剂。％，1-60wt。％的分散的脂肪相，脂肪相包含0.01-0.2wt。％的α-生育酚和含有10-80wt。％的单不饱和脂肪酸残基，10-80wt。％的多不饱和脂肪酸残基，3-15wt。％的ω-3脂肪酸残基，其余高达100wt。％由饱和脂肪酸残基组成，脂肪酸残基在脂肪相上计算，该乳液的特征在于其含有0.005-0.05wt。％的生育酚的百分比，而乳酸中的δ-生育酚和α-生育酚的重量比选自5至0.25。

2. 发明申请

US20040037937A1 Pasta compositions 审中-公开
标题翻译：面食成分
公开(公告)号：US20040037937A1
公开(公告)日：2004-02-26
申请号：US10603344
申请日：2003-06-25
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Stefan Latza , Winfried Sailer
IPC分类号： A23L001/00
CPC分类号： A23L7/11 , A23L7/109 , A23P30/20 , A23P30/25
摘要： Pasta products having novel shape and methods for preparing the same. In particular, networks of pasta can be prepared (e.g. by extrusion), which may be used for filled pasta. The technique allows for macropores to be formed, which can improve rehydration, heating up, and thawing of pasta particles.
摘要翻译：具有新颖形状的面食产品及其制备方法。特别地，可以制备面食网络（例如通过挤出），其可以用于填充的面食。该技术可以形成大孔，这可以改善面食颗粒的再水合，加热和解冻。

3. 发明申请

US20040009283A1 Tea manufacture 审中-公开
标题翻译：茶制造
公开(公告)号：US20040009283A1
公开(公告)日：2004-01-15
申请号：US10603343
申请日：2003-06-25
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Joanne Mary Holmes , Ian Noble
IPC分类号： A23F003/00
CPC分类号： A23F3/30 , A23F3/14
摘要： A method for preparing a fabricated leaf tea product comprises mixing leaf tea with tea solids derived from tea powders, the method being characterised in that the mixture of tea leaves and tea powder is simultaneously wetted with water and dried.
摘要翻译：制备叶茶产品的方法包括将叶茶与茶粉的茶固体混合，其特征在于茶叶和茶粉的混合物同时用水润湿并干燥。

4. 发明申请

US20030224100A1 Tomato-Based products and process for preparing the same 审中-公开
标题翻译：番茄制品及其制备方法
公开(公告)号：US20030224100A1
公开(公告)日：2003-12-04
申请号：US10445456
申请日：2003-05-27
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Rodrigo de la Cuadra , Colin Patrick Haine , Gijsbert Kuil , Gerard Liebrechts , Angela Gaye Merrick
IPC分类号： A23K001/00
CPC分类号： A23L27/63 , A23L19/09
摘要： Tomato-based products having a thick consistency and a process for preparing the same. The process comprises the steps of hot- or cold breaking tomatoes, separating the resulting product into a product (a) rich in soluble tomato solids and water, and a product (b) rich in the insoluble tomato solids and water, optionally subjecting product (a) to a concentration step such that it is at least 10null Brix, and recombine product (a) and product (b) to a product (c) in such ratios that the resulting product has a ratio soluble tomato solids:insoluble tomato solids of between 1.0:0.5 and 1.0:20.
摘要翻译：具有浓稠度的番茄制品及其制备方法。该方法包括热或冷破碎番茄的步骤，将所得产物分离成富含可溶性番茄固体和水的产物（a）和富含不溶性番茄固体和水的产物（b），任选地使产物 a）浓缩步骤，使其至少为10°Brix，并将产物（a）和产物（b）重新组合成产物（c），使得所得产物具有可溶性番茄固体比例：不溶性番茄固体在1.0:0.5和1.0:20之间。

5. 发明申请

US20030148009A1 Process for preserving roasted vegetables 失效
标题翻译：保存烤蔬菜的方法
公开(公告)号：US20030148009A1
公开(公告)日：2003-08-07
申请号：US10353534
申请日：2003-01-29
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Janos Bodor , Hubertus Cornelis Van Gastel
IPC分类号： C12H001/10
CPC分类号： A23B7/157 , A23B7/10 , A23B7/154
摘要： A method for preserving vegetables comprising the steps: subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling, immersing the heat-treated vegetables in a preserving liquid, storing the vegetables in the preserving liquid until use, characterized in that the preserving liquid is an aqueous solution containing a preservative agent, a antioxidant, 0.1-4.0 wt. % of salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.
摘要翻译：一种保鲜蔬菜的方法，其特征在于包括以下步骤：对蔬菜进行热处理，所述热处理选自：焙烧，浅煎，烘烤和烧烤，将经热处理的蔬菜浸入保存液中，将蔬菜储存在保存液中直到使用，其特征在于，防腐液是含有防腐剂，抗氧化剂，0.1-4.0wt。盐的百分比和这样量的食用酸，在浸渍蔬菜平衡48小时后液体的pH值在4.1-4.5的范围内。

6. 发明申请

US20030108657A1 Process for the preparation of one or more statins by frementation 审中-公开
标题翻译：通过自由制备一种或多种他汀类药物的方法
公开(公告)号：US20030108657A1
公开(公告)日：2003-06-12
申请号：US10072570
申请日：2002-02-08
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Gijsbertus Johannes Van Oorschot , Eelko Gerben Ter Schure , Elke A. Trautwein
IPC分类号： A23G003/00
CPC分类号： A23G9/38 , A23C9/1315 , A23C21/026 , A23D7/0056 , A23L7/126 , A23L11/09 , A23L13/424 , A23L13/46 , A23L13/65 , A23L33/10 , A23L33/105 , A23L33/11 , A23L33/185 , A23V2002/00 , A61K31/352 , A61K36/48 , C12P17/06 , A61K2300/00 , A23V2250/2116
摘要： A process is described for the preparation of one or more statins by fermentation, wherein a substrate is fermented with statins producing fungus wherein the substrate comprises more than 20% by weight of soy ingredients. Further a food product is described comprising an amount of one or more statins and an amount of one or more compounds chosen from the group: polyunsaturated fatty acids, phytosterols, proteins, peptides, dietary fibers, polyphenols and saponins, wherein the food product has a Hue a* value less than 20.
摘要翻译：描述了通过发酵制备一种或多种他汀类药物的方法，其中底物被产生他汀类药物发酵，其中所述底物包含大于20重量％的大豆成分。此外，描述了包含一种或多种他汀类和一种或多种选自以下的化合物的量的食品：多不饱和脂肪酸，植物甾醇，蛋白质，肽，膳食纤维，多酚和皂苷，其中该食品具有色相值*小于20。

7. 发明申请

US20030064130A1 Black tea manufacture 失效
标题翻译：红茶制造
公开(公告)号：US20030064130A1
公开(公告)日：2003-04-03
申请号：US10090979
申请日：2002-03-05
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Ruth Louisa Blair , Michael Alan Cooper , Clive Stanbra Harris , Stephen Mwaniki Muasya , Andrew David Parry
IPC分类号： A23K001/00
CPC分类号： A23F3/14 , A23F3/08 , A23F3/12
摘要： A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea. The black leaf tea is preferably of Broken Orange Pekoe grade or larger if the black leaf tea is intended for direct infusion and of Broken Orange Pekoe and/or Broken orange Pekoe Fannings if the black tea is intended for use in tea bags
摘要翻译：制造快速输入黑叶茶的方法。该方法包括：（a）将茶叶脱水至64％至70％之间，（b）通过受控地施加足以破坏茶叶中大部分细胞的剪切和压缩力来浸染枯叶叶片，引入组织中的形态变化并重新分配细胞内容物，（c）发酵所得的幼体，（d）烧制叶子以阻止发酵，和（e）干燥和分选烧制的叶子以产生黑叶茶。黑茶叶表现出一种典型的CTC茶叶的输液速度和程度，同时保持正统茶的出现。如果黑茶适用于直接输入，则黑叶茶优选为破碎的橙色Pekoe等级或更大，如果红茶适用于茶包，则破碎的Orange Pekoe和/或Broken Orange Pekoe Fannings

8. 发明申请

US20040105923A1 Beverage 审中-公开
标题翻译：饮料
公开(公告)号：US20040105923A1
公开(公告)日：2004-06-03
申请号：US10722783
申请日：2003-11-26
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： John O'Connell
IPC分类号： C12G001/06
CPC分类号： A23F3/163 , A23C9/1524 , A23C9/1542 , A23F5/243 , A23L2/38 , A23L2/54 , A23L2/66 , A23L29/10 , A23L29/219 , A23V2002/00 , C12G3/04 , A23V2250/214 , A23V2250/5424 , A23V2250/708 , A23V2200/222 , A23V2200/226 , A23V2250/5118
摘要： A beverage product comprises a container holding a liquid beverage component and sufficient nitrogen gas to give a gas pressure in the head space of at least about 3.3 bar at 5null C., said liquid beverage comprising an organoleptically acceptable foam-maintaining system such that when the liquid beverage is poured from the container a foam is generated, the volume of which is maintained at greater than about 80% of its initial volume for a period of at least about 10, preferably at least about 30 minutes. The initial volume of the foam may be less than about 20% of the volume of the liquid beverage. The foam-maintaining system may comprise octenylsuccinic acid modified starch, and at least one surface active agent selected from the group consisting of acyl lactylate salts, proteins, protein hydrolysates, sucrose esters, and mixtures thereof.
摘要翻译：饮料产品包括容纳液体饮料组分和足够的氮气的容器，以在顶部空间中在5℃下至少约3.3巴的气体压力，所述液体饮料包含感官可接受的泡沫维持系统，从容器中倒出液体饮料，产生泡沫，其体积保持在其初始体积的大约80％至少约10，优选至少约30分钟的时间。泡沫的初始体积可以小于液体饮料体积的约20％。泡沫保持系统可以包含辛烯基琥珀酸改性淀粉和至少一种选自酰基乳酸盐，蛋白质，蛋白质水解物，蔗糖酯及其混合物的表面活性剂。

9. 发明申请

US20030215546A1 Edible emulsion comprising live micro-organisms 审中-公开
标题翻译：包含活微生物的食用乳液
公开(公告)号：US20030215546A1
公开(公告)日：2003-11-20
申请号：US10437086
申请日：2003-05-13
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Corinne Aguilar , Laurence Beck nee Trescol , Christian Riffet
IPC分类号： A23L001/28
CPC分类号： A23D7/0053 , A23L27/00 , A23L27/60 , A23L29/065 , A23L33/135
摘要： The present invention provides a simple and effective method for the preparation of emulsion food products comprising live desirable micro-organisms which have good longevity in the products. In particular, it provides a process for the preparation of an edible oil-in-water emulsion comprising live micro-organisms, by emulsifying an edible mixture comprising oil, water, live micro-organisms, emulsifier and a preservation system and wherein the process is carried out at a temperature of 35null C. or less or without a heat treatment step. The emulsions are stored at a temperature of 8null C. or less after preparation. Products produced according to the process are also provided.
摘要翻译：本发明提供了一种简单而有效的制备乳液食品的方法，其包括在产品中具有良好使用寿命的活的所需微生物。特别地，它提供了通过乳化包含油，水，活微生物，乳化剂和保存系统的可食用混合物来制备包含活微生物的可食用水包油乳液的方法，其中该方法是在35℃以下的温度下进行或不进行热处理工序。乳液在制备后储存在8℃或更低的温度下。还提供了根据工艺生产的产品。

10. 发明申请

US20030099755A1 Edible emulsion spread 审中-公开
标题翻译：食用乳液蔓延
公开(公告)号：US20030099755A1
公开(公告)日：2003-05-29
申请号：US10262745
申请日：2002-10-02
申请人： Unilever Bestfoods North America, Division of Conopco, Inc.
发明人： Hindrik Huizinga , Anton Reid Van Immerseel , Edward G. Pelan
IPC分类号： A23D007/00
CPC分类号： A23D7/015 , A23D7/0056 , A23D7/04
摘要： Edible W/O-emulsion spread, which spread possesses ambient emulsion stability in the absence of partial glycerides, which spread comprises a dispersed aqueous phase which contains at least X wt. % on aqueous phase of a natural thickening agent, preferably a natural stach, which agent is characterized by a peak value in the temperature related viscosity graph of an aqueous dispersion of the thickener and where the thickener concentration X is chosen such that an aqueous dispersion with that concentration has a peak viscosity which is at least 70 Brabender Units and an end viscosity which preferably is at least 60 Brabender Units. The found aqueous phase ensures that a reduced (25-40 wt. %) fat emulsion spread, without the addition of partial glycerides, remains stable at an ambient temperature of 15null C. for at least seven days.
摘要翻译：食用W / O乳液涂布，其在不存在部分甘油酯的情况下具有环境乳液的稳定性，其扩散包含含有至少Xwt。天然增稠剂，优选天然的水相的％，该试剂的特征在于增稠剂的水分散体的温度相关粘度图中的峰值，并且其中选择增稠剂浓度X，使得水分散体与该浓度的峰值粘度至少为70 Brabender单位，并且端部粘度优选为至少60 Brabender单位。所发现的水相确保在不加入部分甘油酯的情况下扩散的减少的（25-40重量％）脂肪乳剂在15℃的环境温度下保持稳定至少7天。

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