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1. 发明申请

WO2017186560A1 SAVOURY COMPOSITE FOOD PRODUCT COMPRISING GEL PIECES 审中-公开
标题翻译：包含凝胶片的SAVORY复合食品
公开(公告)号：WO2017186560A1
公开(公告)日：2017-11-02
申请号：PCT/EP2017/059366
申请日：2017-04-20
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： SAILER, Winfried , SCHÄNZEL, Monika, Renate , LEMMERS, Marc
IPC分类号： A23L27/00 , A23L23/10
摘要： The present invention relates to a savoury composite food product comprising at least 35 wt.% of gel pieces having a mesh size in the range of 0.2-10 mm; 0.2-55 wt.% of tissue-based food particles having a mesh size in the range of 0.2-10 mm; at least 2 wt.% of lipophilic material covering said gel pieces and said tissue-based food particles; said savoury composite food product having the following composition: - 20-75 wt.% water; - 2-30 wt.% of oil; - 0.1-40 wt.% of taste contributing components selected from glutamic acid, 5'- ribonucleotides, sucrose, glucose, fructose, lactose, lactic acid, citric acid, acetic acid and combinations thereof; - 0.5-20% by weight of water of gelling agent; - 35-1100 mmol per 100 g of food product of alkalimetal cation selected from Na+, K+ and combinations thereof. The composite food product can be provided in various attractive forms and textures. Furthermore, the product is easy to dose, especially when the lipophilic material is liquid or liquefied. The product can suitably be applied as a seasoning onto dishes, as an add-in or as a concentrate in the preparation of a bouillon, a soup, a sauce, a gravy, a dressing or a glaze.
摘要翻译：本发明涉及一种咸味复合食品，其包含至少35重量％的网眼尺寸为0.2-10mm的凝胶片; 0.2-55重量％的网眼大小为0.2-10mm的基于组织的食物颗粒; 至少2重量％的覆盖所述凝胶片和所述基于组织的食物颗粒的亲脂性材料; 所述咸味复合食品具有以下组成： - 20-75重量％的水; - 2-30重量％的油; - 选自谷氨酸，5'-核糖核苷酸，蔗糖，葡萄糖，果糖，乳糖，乳酸，柠檬酸，乙酸及其组合的0.1-40重量％的味道贡献成分; - 0.5-20重量％的胶凝剂水; - 每100g选自Na +，K +和其组合的碱金属阳离子的食物产品35-1100mmol。复合食品可以以各种有吸引力的形式和质地提供。此外，该产品易于给药，特别是当亲脂性物质是液体或液体时。该产品适合作为调味品应用于盘子上，作为汤汁，汤汁，酱汁，肉汁，敷料或釉料的加入剂或浓缩物。

2. 发明申请

WO2019120960A1 SHAPED VEGETARIAN MEAT PRODUCT 审中-公开
公开(公告)号：WO2019120960A1
公开(公告)日：2019-06-27
申请号：PCT/EP2018/083299
申请日：2018-12-03
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BEEKMANS, Luuk ,Christianus, Hubertus , FLENDRIG, Leonardus,Marcus , LEMMERS, Marc
IPC分类号： A23J3/08 , A23J3/14 , A23J3/16 , A23J3/18 , A23J3/20 , A23J3/22 , A23L35/00
摘要： The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt.% water; b) 5-35 wt.% oil, said oil having a solid fat content at 20 degrees Celsius (N20) of at least 1.5%; c) 2-25 wt.% protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt.% of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian meat product contains at least 4 vol.% of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.

3. 发明申请

WO2018114382A1 FOOD CONCENTRATE 审中-公开
公开(公告)号：WO2018114382A1
公开(公告)日：2018-06-28
申请号：PCT/EP2017/081966
申请日：2017-12-08
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： LEMMERS, Marc , MELLEMA, Michel , MELWITZ, Dieter, Werner , SCHMID, Hermann
IPC分类号： A23L29/281 , A23L23/10
摘要： The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a seasoned dish. Present day consumers prefer natural ingredients in food products, especially ingredients that they are familiar with. One of the most common gelling agents available in concentrated foods is gelatine. Homemade stock, prepared from animal bones or carcasses, contains gelatine and when cooled down has a gel like appearance. Nevertheless, gelatine used as single gelling agent does not provide the required gelling in the presence of the high salt content needed for a savoury concentrate, which remains to be desired. It is therefore an object of the present invention to provide high salt structured food concentrates, based on gelatine, typically in the form of a gelled food concentrate.

4. 发明申请

WO2015193122A1 READY-TO-DRINK PROTEINACEOUS BEVERAGE 审中-公开
标题翻译：准备饮用蛋白质饮料
公开(公告)号：WO2015193122A1
公开(公告)日：2015-12-23
申请号：PCT/EP2015/062526
申请日：2015-06-04
申请人： UNILEVER PLC , UNILEVER N.V. , CONOPCO, INC., d/b/a UNILEVER
发明人： LEMMERS, Marc , VELIKOV, Krassimir, Petkov , ZUIDAM, Nicolaas, Jan
IPC分类号： A23L2/52 , A23L2/66 , A23L1/0534
CPC分类号： A23L29/262 , A23L2/52 , A23L2/66
摘要： The invention relates to a ready-to-drink proteinaceous beverage having a pH of 3-7.5 and a G' from 0.01 Pa to 10 kPa at 20°C, said beverage comprising: • 0.1-10 wt.% of vegetable protein; • 0.01-2.0 wt. of amorphous cellulose microfibrils originating from defibrillated primary cell wall material, said amorphous cellulose microfibrils having a length of at least 0.5 μm, a thickness of less than 50 nm, and having an average degree of crystallinity of less than 50%; • 0-20 wt.% fat; and • at least 78 wt.% of water, wherein the beverages contains no dairy protein. This proteinaceous beverage combines excellent mouthfeel characteristics with high stability and desirable rheological properties.
摘要翻译：本发明涉及一种在20℃下pH为3-7.5和G'为0.01Pa至10kPa的即饮型蛋白质饮料，所述饮料包括：0.1-10重量％的植物蛋白; •0.01-2.0重量％来自除纤维化原代细胞壁材料的无定形纤维素微原纤维，所述无定形纤维素微原纤维的长度为至少0.5μm，厚度小于50nm，平均结晶度小于50％; •0-20重量％脂肪; 和•至少78重量％的水，其中所述饮料不含乳制品蛋白质。这种蛋白质饮料结合了极好的口感特性和高稳定性和理想的流变特性。

5. 发明申请

WO2017186558A1 SAVOURY CONCENTRATE COMPRISING STRUCTURED AQUEOUS PHASE 审中-公开
标题翻译：包含结构水相的SAVORY浓缩物
公开(公告)号：WO2017186558A1
公开(公告)日：2017-11-02
申请号：PCT/EP2017/059364
申请日：2017-04-20
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： KOPPERT, Remco, Johannes , LEMMERS, Marc , MELLEMA, Michel
IPC分类号： A23L23/10 , A23L23/00
摘要： The invention relates to an oil-continuous savoury concentrate comprising: • 24-85 wt.% of fat by weight of the total concentrate, said fat having a solid fat content at 20°C (N20) of at least 2wt% (the solid fat is expressed as wt% by weight of the total amount of fat in the savoury concentrate); • 8-50 wt.% of water by weight of the total concentrate; • 0.1-20wt% of water structuring agent by weight of the amount of water in the concentrate; • 0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; • 0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt.
摘要翻译：本发明涉及一种油连续香料浓缩物，其包含：·总浓缩物的24-85重量％脂肪，所述脂肪在20℃具有固体脂肪含量（N 2 O）至少2重量％（固体脂肪以占咸味浓缩物中脂肪总量的重量％表示）; ·总浓缩物的8-50重量％水; ·占浓缩物中水量的0.1-20重量％的水结构剂; ·每100g选自Na +，K +和其组合的碱金属阳离子的水0.2-3mol; •每100克水0.2-3摩尔氯化物阴离子; 其中脂肪和水以至少2：3，优选至少3：4的重量/重量比的脂肪与水存在。本发明的香料浓缩物可适宜地用作制备例如汤和调味酱的基料。咸味浓缩物是环境稳定的，尽管它含有大量的盐，但它表现出形成结晶盐颗粒的倾向降低。

6. 发明申请

WO2017021071A1 SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND HETEROPOLYSACCHARIDE GUM 审中-公开
标题翻译：包含无机盐，脂肪和异黄酮油的储存浓缩物
公开(公告)号：WO2017021071A1
公开(公告)日：2017-02-09
申请号：PCT/EP2016/065235
申请日：2016-06-30
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： LEMMERS, Marc , MELLEMA, Michel , OLIVEIRA, Marcelo, Camilo, De
IPC分类号： A23P10/20 , A23L29/238 , A23L29/244 , A23L29/25 , A23L23/10
CPC分类号： A23P10/20 , A23L23/10 , A23L29/238 , A23L29/244
摘要： The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.5-10 wt.% of heteropolysaccharide gum selected from galactomannan, glucomannan and combinations thereof; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt.% of vegetable matter; h) 0-10 wt.% water; wherein the components a) to e) together constitute at least 55 wt.% of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt.% of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.
摘要翻译：本发明涉及一种美味浓缩物，其含有：a）22-85重量％的无机盐; b）2-60重量％的脂肪; c）1.5-10重量％的选自半乳甘露聚糖，葡甘露聚糖及其组合的杂多糖胶; d）0-25重量％的谷氨酸组分; e）0-25％（重量）淀粉组分; f）0-20重量％的糖; g）0-45重量％的植物物质; h）0-10重量％水; 其中组分a）至e）一起构成至少55重量％的咸味浓缩物，并且其中组分a）至h）一起构成至少75重量％的咸味浓缩物。这种咸味浓缩物可以适用于肉汤，肉汤，汤，酱汁或肉汁的制备，不仅赋予味道和味道增强，而且还可以改善最终产品的质感。

7. 发明申请

WO2016050454A1 FOOD CONCENTRATE 审中-公开
标题翻译：食物浓缩物
公开(公告)号：WO2016050454A1
公开(公告)日：2016-04-07
申请号：PCT/EP2015/070440
申请日：2015-09-08
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： INOUE, Chiharu , KOPPERT, Remco, Johannes , LEMMERS, Marc , MELLEMA, Michel
IPC分类号： A23L1/40 , A23L1/0562
CPC分类号： A23L23/10 , A23L29/284
摘要： The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a seasoned dish. It is therefore an object of the present invention to provide high salt gelled food concentrates, based on gelatine. It is found that at high salt concentrations type A gelatine gels can be obtained at gelatine concentrations that would otherwise lead to gel-liquid phase separation by the addition of certain amino acids.
摘要翻译：本发明属于浓缩食品组合物领域。它还涉及制备它的过程。它还涉及所述食物组合物用于制备肉汤，汤，酱，肉汁或经调味的食物的用途。因此，本发明的目的是提供基于明胶的高盐凝胶食品浓缩物。发现在高盐浓度下，可以在明胶浓度下获得A型明胶凝胶，否则会通过加入某些氨基酸而导致凝胶 - 液体相分离。

8. 发明申请

WO2018192753A1 A SAVOURY CONCENTRATE 审中-公开
公开(公告)号：WO2018192753A1
公开(公告)日：2018-10-25
申请号：PCT/EP2018/057739
申请日：2018-03-27
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： FLENDRIG, Leonardus, Marcus , VAN DER HIJDEN, Hendrikus, Theodorus, Wilhelmus, Maria , LEMMERS, Marc , SAILER, Winfried
IPC分类号： A23L29/20 , A23P10/20 , A23L29/212 , A23L23/10
摘要： The present invention relates to a savoury concentrate comprising: a. at least 30 wt.%, by weight of the concentrate, of an oil phase comprising liquid oil; b. 3-30 wt.%, by weight of the concentrate, of an edible salt; c. 1-50 wt.%, by weight of the concentrate, of savoury taste giving ingredients; d. up to 10 wt.%, by weight of the concentrate, of water; and e. expanded gelatinized starch particles; wherein the expanded gelatinized starch particles are dispersed in the oil phase in a concentration of 0.5 to 35 wt.%, by weight of the combined weight of the liquid oil and the gelatinized starch particles. The invention further relates to a method for the preparation of the savoury concentrate and to a process for preparing a ready-to-eat savoury product using the savoury concentrate.

9. 发明申请

WO2018114383A1 FOOD CONCENTRATE 审中-公开
公开(公告)号：WO2018114383A1
公开(公告)日：2018-06-28
申请号：PCT/EP2017/081967
申请日：2017-12-08
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： LEMMERS, Marc , MELLEMA, Michel , MELWITZ, Dieter, Werner , SCHMID, Hermann
IPC分类号： A23L29/281 , A23L23/10
摘要： The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a seasoned dish. Present day consumers prefer natural ingredients in food products, especially ingredients that they are familiar with. One of the most common gelling agents available in concentrated foods is gelatine. Homemade stock, prepared from animal bones or carcasses, contains gelatine and when cooled down has a gel like appearance. Nevertheless, gelatine used as single gelling agent does not provide the required gelling in the presence of the high salt content needed for a savoury concentrate, which remains to be desired. It is therefore an object of the present invention to provide high salt structured food concentrates, based on gelatine, typically in the form of a gelled food concentrate.

10. 发明申请

WO2017097607A1 EMULSIFIED SAVOURY FOOD CONCENTRATE 审中-公开
标题翻译：乳化的美味食物浓缩物
公开(公告)号：WO2017097607A1
公开(公告)日：2017-06-15
申请号：PCT/EP2016/078806
申请日：2016-11-25
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d/b/a UNILEVER
发明人： KEIM, Florian , KIM, Hyun-Jung , LEMMERS, Marc , MELLEMA, Michel , SAILER, Winfried
IPC分类号： A23L23/10 , A23L29/10 , A23L29/212
CPC分类号： A23L23/10 , A23L29/212
摘要： The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt.% water; b) 10-70 wt.% oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt.% of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC]) / ([PI]+[LPI])
摘要翻译：本发明涉及一种乳化的咸鲜食品浓缩物，其包含：a）12-60重量％的水; b）10-70重量％的油，所述油选自甘油三酯，甘油二酯及其组合; c）12-40重量％的非化学改性的非糊化淀粉; d）每100克水0.3-1.0摩尔碱金属阳离子，所述碱金属阳离子选自Na +，K +及其组合; e）以油重量计0.6-20％的磷脂，所述磷脂选自磷脂酰胆碱（PC），溶血磷脂酰胆碱（LPC），磷脂酰乙醇胺（PE），溶血磷脂酰乙醇胺（LPE），磷脂酰肌醇（PI），溶血磷脂酰肌醇（LPI）及其组合; 其中（[PC] + [LPC]）/（[PI] + [LPI]）< 5; 其中水和油一起占食品浓缩物的至少40重量％，并且其中水和油以80:20至20:80的重量比存在。该乳化的咸鲜食品浓缩物提供的优点是其可以容易地分散在热含水液体。包含在浓缩物中的油和淀粉有助于生产具有奶油状稠厚口感的即食型咸味产品，特别是一旦淀粉成分已基本糊化。该咸味食品浓缩物具有优异的储存稳定性并且易于制造。

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