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51. 发明授权

EP3157360B1 METHOD FOR PROCESSING POTATOES 有权
公开(公告)号：EP3157360B1
公开(公告)日：2018-08-15
申请号：EP15732979.8
申请日：2015-06-05
申请人： Kroef, Bart
发明人： KROEF, Bart , KANTERS, Wilhelmus Petrus
IPC分类号： A23L19/12 , A23N7/02 , A23N15/00 , B07C5/342
CPC分类号： A23L19/12 , A23N2015/008 , A23V2002/00 , B07C5/3422 , B07C2501/0081 , B07C2501/009
摘要： The present invention relates to a method for processing potatoes, comprising the provision of potatoes and the possible removal of the skin from said potatoes before further processing of the potatoes takes place. In this method potatoes are visually monitored for defects and then subdivided into “good” and “bad” potatoes, after which the potatoes are separated and additionally treated to selectively remove defective elements such as wireworms, rust, blackening, scab and eyes.

52. 发明授权

EP2866584B1 METHOD OF MAKING CUT FOOD PRODUCTS 有权
标题翻译：切割食品的方法
公开(公告)号：EP2866584B1
公开(公告)日：2018-05-02
申请号：EP12880013.3
申请日：2012-06-29
申请人： McCain Foods USA Inc.
发明人： RAWLINGS, Adam M. , RAWLINGS, David M. , JACKO, Michael S. , PEREZ, Mary
IPC分类号： A23L19/00 , A23L19/12 , A23L19/18 , B26D3/26
CPC分类号： B26D3/26 , A23L19/03 , A23L19/12 , A23L19/18 , A23V2002/00 , B26D1/0006 , B26D1/03 , B26D7/0691 , B26D2001/006 , Y10T83/9495
摘要： A lattice-cut potato product is sliced so that the ridges and grooves on one surface of the slices are oriented transversely to the ridges and grooves on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.

53. 发明公开

EP3242563A1 FOOD AND/OR NUTRACEUTICAL PRODUCT OF THE SPONGE CAKE TYPE AND METHOD FOR OBTAINING SAME FROM FOOD 有权
标题翻译：海绵蛋糕类食物和/或营养品及其获得食物的方法
公开(公告)号：EP3242563A1
公开(公告)日：2017-11-15
申请号：EP16700393.8
申请日：2016-01-06
申请人： NBread-Process
发明人： DESJARDINS-LAVISSE, Isabelle , PAURD, Olivier , GILLET, Guillaume
IPC分类号： A23L5/00 , A23L11/00 , A23L19/00 , A23L19/12 , A23L13/50 , A23L13/60 , A23L15/00 , A23L17/00 , A23J3/26 , A21D13/00 , A23L33/00
CPC分类号： A23P30/40 , A23C2210/30 , A23J3/26 , A23L11/05 , A23L13/52 , A23L13/60 , A23L15/00 , A23L17/70 , A23L19/09 , A23L19/13 , A23L33/10 , A23P30/32 , A23V2002/00 , A23V2250/5022 , A23V2250/5024 , A23V2250/5054 , A23V2250/5072 , A23V2250/5428 , A23V2300/04 , A23V2300/16
摘要： Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

54. 发明授权

EP2001309B1 COMPOSITIONS AND METHODS FOR SURFACE MODIFICATION OF ROOT VEGETABLE PRODUCTS 有权转让
标题翻译：用于植物根部产品表面改性的组合物和方法
公开(公告)号：EP2001309B1
公开(公告)日：2017-10-18
申请号：EP07719401.7
申请日：2007-03-21
申请人： McCain Foods Limited
发明人： SAHAGIAN, Michael
IPC分类号： A23L19/10 , A23B7/03 , A23B7/155 , A23L19/12 , A23L5/20 , A23L19/18
CPC分类号： A23B7/03 , A23B7/155 , A23L5/25 , A23L19/10 , A23L19/12 , A23L19/18 , C12Y305/01001
摘要： The invention relates to methods and compositions for enzymatic surface modification of root vegetable products by contacting the products with enzyme during a drying process. One embodiment of the invention relates to methods and compositions reducing acrylamide produced by cooking, heating or processing in root vegetable products, such as French fries.

55. 发明公开

EP3128854A4 BABY FOOD PUREE PROCESS AND APPLICATIONS THEREOF 审中-公开
标题翻译： VERFAHRENFÜRBABYNAHRUNGSPÜREEUND ANWENDUNGEN DAVON
公开(公告)号：EP3128854A4
公开(公告)日：2017-08-30
申请号：EP15772236
申请日：2015-03-26
申请人： BEECH-NUT NUTRITION CORP , HARVEY ROBERT , DARLING CHRISTOPHER
发明人： HARVEY ROBERT , DARLING CHRISTOPHER
IPC分类号： A23L19/12 , A23L19/00 , A23L19/10
CPC分类号： A23L19/105 , A23L19/09 , A23L19/13 , A23V2002/00
摘要： Disclosed are methods for making a baby food purée, such as a sweet potato purée, by employing a recipe management system that uses the steps of cold extraction followed immediately by cold deaeration to produce an all-natural baby food purée. The processes disclosed herein eliminate the need for addition of exogenous enzymes, preservatives or anti-oxidants, while further obviating any requirement for blanching vegetable ingredients. Also contained in the present disclosure are methods and systems for generating purees from one or more starting ingredients.
摘要翻译：公开了通过使用配方管理系统制造婴儿食品泥的方法，例如甘薯泥，所述配方管理系统使用冷提取步骤，然后立即通过冷除气来生产全天然婴儿食品泥。本文公开的方法消除了添加外源酶，防腐剂或抗氧化剂的需要，同时进一步消除了热烫蔬菜成分的任何要求。也包含在本公开内容中的是用于从一种或多种起始成分产生果泥的方法和系统。

56. 发明授权

EP3104715B1 METHOD FOR THE PREPARATION OF INSTANT STIR-FRIED POTATO STRINGS 有权
标题翻译：制备立即搅拌马铃薯薯条的方法
公开(公告)号：EP3104715B1
公开(公告)日：2017-07-26
申请号：EP15702589.1
申请日：2015-01-15
申请人： HZPC Holland B.V.
发明人： VAN DOORN, Johannes Elisabert
IPC分类号： A23L19/12 , A23L19/18
CPC分类号： A23L19/14 , A23L19/18 , A23V2002/00

57. 发明公开

EP3188608A1 FLOCCULATION 审中-实审转让
标题翻译：絮凝
公开(公告)号：EP3188608A1
公开(公告)日：2017-07-12
申请号：EP15780953.4
申请日：2015-09-02
申请人： Coöperatie AVEBE U.A.
发明人： GIUSEPPIN, Marco Luigi Federico , SPELBRINK, Robin Eric Jacobus , LAUS, Marc Christiaan , SCHIPPER, Joan
IPC分类号： A23L2/82 , A23L19/12 , A23L27/21 , A23L33/17
CPC分类号： A23L2/82 , A23K10/30 , A23K10/35 , A23K20/158 , A23K20/179 , A23L27/21 , A23L33/105 , A23L33/12 , A23L33/15 , A23L33/175 , A23V2002/00
摘要： A method for flocculation of root or tuber juice is described having the advantage that dissolved protein remains unaffected and that clear potato juice with an OD620 below 0.8 is obtained. This is important for applications in which soluble protein is to be extracted from root or tuber juice, because it increases lifetime of the used equipment. The method involves a) use of a coagulant comprising a cationic coagulant and a flocculant comprising an anionic polyacrylamide with a specific viscosity of 4-6 mPa·s and a charge density between 45 and 75%; or b) use of a coagulant comprising a polymeric silicate of formula SiO32− and a flocculant comprising a cationic polyacrylamide with a specific viscosity of 3-5 mPa·s and a charge density of at most 30%; or c) use of a coagulant comprising a cationic or neutral coagulant and a flocculant comprising carrageenan. The invention further provides valuable root- or tuber derived materials, such as the floc material, a potato lipid isolate or an amino acid material.
摘要翻译：描述了根或块茎汁的絮凝方法，其优点是溶解的蛋白质保持不受影响并且获得OD620低于0.8的透明马铃薯汁。这对于从根或块茎汁中提取可溶性蛋白质的应用很重要，因为它增加了使用过的设备的使用寿命。该方法包括a）使用包含阳离子凝结剂和絮凝剂的凝结剂，所述絮凝剂包含比粘度为4-6mPa·s且电荷密度为45-75％的阴离子聚丙烯酰胺; 或b）使用包含式SiO 3 2-的聚合硅酸盐和絮凝剂的凝结剂，所述絮凝剂包含比粘度为3-5mPa.s且电荷密度为至多30％的阳离子聚丙烯酰胺; 或c）使用包含阳离子或中性凝结剂和包含角叉菜胶的絮凝剂的凝结剂。本发明进一步提供了有价值的根或块茎衍生物质，如絮状物质，马铃薯脂质分离物或氨基酸物质。

58. 发明公开

EP2258212A3 Process for reducing acrylamide 审中-公开
标题翻译：减少丙烯酰胺的方法
公开(公告)号：EP2258212A3
公开(公告)日：2017-05-03
申请号：EP10178835.4
申请日：2005-11-17
申请人： Novozymes A/S
发明人： Hendriksen, Hanne Vang , Stringer, Mary , Ernst, Steffen , Heldt-Hansen, Hans , Schafermayer, Richard Gerald , Corrigan, Patrick Joseph
IPC分类号： A23L19/18 , A23L19/12 , A23L5/20 , A23L19/00 , C12N9/82 , A23B7/155 , A23L19/10
CPC分类号： A23L1/214 , A23B7/155 , A23L5/25 , A23L19/03 , A23L19/10 , A23L19/105 , A23L19/18 , C12Y302/01004 , C12Y305/01001
摘要： The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.
摘要翻译：本发明涉及生产丙烯酰胺含量降低的熟蔬菜食品材料的方法。

59. 发明公开

EP3157360A1 METHOD FOR PROCESSING POTATOES 有权
标题翻译：加工土豆的方法
公开(公告)号：EP3157360A1
公开(公告)日：2017-04-26
申请号：EP15732979.8
申请日：2015-06-05
申请人： Kroef, Bart
发明人： KROEF, Bart , KANTERS, Wilhelmus Petrus
IPC分类号： A23N7/02 , A23L19/12 , A23N15/00
CPC分类号： A23L19/12 , A23N2015/008 , A23V2002/00 , B07C5/3422 , B07C2501/0081 , B07C2501/009
摘要： The present invention relates to a method for processing potatoes, comprising the provision of potatoes and the possible removal of the skin from said potatoes before further processing of the potatoes takes place. In this method potatoes are visually monitored for defects and then subdivided into “good” and “bad” potatoes, after which the potatoes are separated and additionally treated to selectively remove defective elements such as wireworms, rust, blackening, scab and eyes.
摘要翻译：本发明涉及一种加工马铃薯的方法，包括提供马铃薯并在进一步加工马铃薯之前从所述马铃薯中除去皮肤。在这种方法中，马铃薯在视觉上受到缺陷监控，然后细分为“好”和“坏”马铃薯，然后将“坏”马铃薯分离出来并进行处理以选择性去除线虫，锈病，黑化，结痂和眼睛等有缺陷的元素。

60. 发明授权

EP2182812B1 METHOD FOR THE PREPARATION OF POTATOES WITH UNCOOKED OIL FIT TO BE COOKED AND PREPARED POTATOES OBTAINED THEREBY 有权
标题翻译：工艺生产具有未加热的油GARFERTIGEN土豆，并获得如此制备的土豆
公开(公告)号：EP2182812B1
公开(公告)日：2017-03-29
申请号：EP07857273.2
申请日：2007-12-06
申请人： Pizzoli S.P.A.
发明人： BOTTARDI, STEFANO
IPC分类号： A23B7/04 , A23L19/12 , A23L19/18
CPC分类号： A23L27/203

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