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1. 发明公开

EP4362756A1 NUT BUTTER REPLICAS PRODUCED FROM INDIVIDUAL COMPONENTS 审中-实审
公开(公告)号：EP4362756A1
公开(公告)日：2024-05-08
申请号：EP22834255.6
申请日：2022-06-30
申请人： Voyage Foods, Inc.
发明人： TENNEY, Kelsey , RYO, Samuel , MAXWELL, Adam , JASTRZEMBSKI, Jillian Angela , CHUA, Mardonn Carl , SUGRUE, Meaghan
IPC分类号： A47J43/04 , A23D7/00 , A23L25/00
CPC分类号： A23L25/30 , A23L27/10

2. 发明授权

EP3193627B1 METHOD FOR PRODUCING AN OIL SEED PROTEIN MIX 有权
公开(公告)号：EP3193627B1
公开(公告)日：2018-10-24
申请号：EP15763027.8
申请日：2015-09-16
申请人： DSM IP Assets B.V.
发明人： JARAMILLO FREYDELL, Gabriel Esteban , VERKAIK, Antonius Gosen Maria , SMOLDERS, Gerardus Johannes Franciscus
IPC分类号： A23J1/14 , A23J3/14
CPC分类号： A23L25/30 , A23J1/14 , A23J3/14 , A23L5/40 , A23V2002/00
摘要： The present invention also describes selective extraction of proteins over oil from oil seed meal, preferably from cold pressed oilseed meal, for the purpose of producing an intermediate aqueous protein solution which is suitable for preparing an oil seed protein mix composed of native proteins, said method further comprising concentrating and washing said intermediate aqueous protein solution resulting in an oil seed protein mix solution.

3. 发明公开

EP3133937A2 READY-TO-EAT, GLUTEN-FREE AND KETOGENIC COCONUT MEAT-BASED CEREAL 失效
标题翻译： ESSFERTIGE，GLUTENFREIE ZEREALIE AUF基于VON KETOGENEM KOKOSFLEISCH
公开(公告)号：EP3133937A2
公开(公告)日：2017-03-01
申请号：EP15782786.6
申请日：2015-04-22
申请人： Kimes, Priscila, F.
发明人： Kimes, Priscila, F.
IPC分类号： A23L7/117
CPC分类号： A23L25/30 , A23L27/10 , A23L29/212 , A23V2002/00 , Y02A40/924
摘要： The present invention relates to a ready-to-eat, gluten-free, and ketogenic cereal comprising of: coconut meat as the base component, said base component comprising from about 48 parts to about 50 parts by weight of the cereal batter, a natural binding component, said binding component comprising of sago starch from about 2 parts to about 3 parts by weight of the cereal batter, a natural food flavoring, said food flavoring comprising from about 0 part to about 1 part by weight of the cereal batter, and sufficient coconut water, comprising from about 48 parts to about 50 parts by weight, to render the cereal batter composition liquid-like. The present invention further comprises a process for preparing such a ready-to-eat, gluten-free, and ketogenic cereal, with no salt, no sugar, no chemical preservatives, and no artificial flavors and colors added, and which has characteristically high medium chain triglyceride (MCT) and fiber contents, and low glycemic index.
摘要翻译：本发明涉及一种即食，无麸质和致酮性谷物，其包含：椰子肉作为基础成分，所述基质成分包含约48份至约50份重量的谷物面糊，天然所述粘合组分包含约2份至约3份重量的谷物糊剂的西米淀粉，天然食品调味剂，所述食品调味剂包含谷物面糊的约0份至约1份，以及足够的椰子水，包含约48份至约50份重量，以使谷物糊状组合物呈液体状。本发明还包括一种制备这种即食，无麸质和酮生谷物的方法，其不含盐，不含糖，无化学防腐剂，并且不加人造香料和颜色，并且具有特征性高的培养基链甘油三酯（MCT）和纤维含量，低血糖指数。

4. 发明公开

EP3028580A1 VERFAHREN ZUR HERSTELLUNG EINER WASSERFREIEN AROMAPASTE UND EINE NACH DIESEM VERFAHREN HERGESTELLTE AROMAPASTE 有权
标题翻译：工艺生产水无铅锡膏的香气和ONE用这种方法制造味PASTE
公开(公告)号：EP3028580A1
公开(公告)日：2016-06-08
申请号：EP15197485.4
申请日：2015-12-02
申请人： Hans Kaspar AG
发明人： GÄCHTER, Stephan
IPC分类号： A23G3/34
CPC分类号： A23G3/346 , A23L25/30
摘要： Es wird ein neues Herstellungsverfahren einer wasserfreien Aromapaste beschrieben, wobei Zucker und unterschiedliche Milchpulver in einen Schmelzkessel in einem Verhältnis von 8:3 bis 3:1, vorzugsweise 5:2, eingegeben werden und bei einer Temperatur von etwa 130 bis 200 °C während 10 bis 40 Minutenzu einer heissen Masse vermischt und erhitzt werden (1), die geschmolzene heisse Masse mittels einer Kühlstrasse gekühlt wird (2), die abgekühlte Masse mittels eines mechanischen Zerkleinerers gesplittert wird (3), die Splitter mit Pflanzenfett oder Pflanzenöl in einem Gewichtsverhältnis von 3:1 bis 3:2 zu einer breiigen Masse gemischt werden (4), die breiige Masse in ein Conchiersystem eingeführt und in diesem während 10 bis 30 Stunden bei einer Temperatur von 40 bis 60 °C zu einer fertigen Aromapaste zerkleinert wird (5), bis die Korngrösse der Splitter kleiner als 20 µm ist, und die fertige Aromapaste in luftdicht abschliessbare Produktgebinde abgefüllt wird (6).
摘要翻译：它被描述的无水香味膏，糖和不同奶粉在熔化容器中的新的制造过程中以8的比率：3至3：1，优选5：2，被输入，并且在约130〜200℃下进行10 混合至40 Minutenzu热质量，并加热（1），熔融热质量由一冷却管线（2），冷却的物料通过机械压碎机的装置插话进行冷却（3），并在重量比植物脂肪或植物油的分离器 3：1至3：混合2到的浆料（4）中，引入到Conchiersystem并且在此同时，该浆料粉碎以成品香气膏10至30小时，在温度40至60℃（5）直到碎片的粒径小于20微米，并且完成的风味糊填充到气密可锁定的产品的容器（6）。

5. 发明授权

EP2123178B1 METHOD FOR PRODUCTION OF RAPESEED MEAL 无效
标题翻译： PROCESS FOR菜籽油粕生产
公开(公告)号：EP2123178B1
公开(公告)日：2014-11-12
申请号：EP07791282.2
申请日：2007-07-25
申请人： J-Oil Mills, Inc.
发明人： SAITO, Sanshiro , SATO, Toshiro , FUJIWARA, Shigeru , HORI, Hajime , TSUNEHARA, Nobuhiko , SASAKURA, Masato , YAMASHITA, Masaru , MAEDA, Daisuke , NAKAGAWA, Makiko , MOMIYAMA, Kaoru , YOSHIDA, Takeshi
IPC分类号： A23L1/36 , A23K1/00 , C05F5/00 , C09K17/32 , A23L1/305 , A23K1/14 , A23L1/211
CPC分类号： C05F5/002 , A23K10/30 , A23L11/30 , A23L25/30 , A23L33/185 , Y02A40/209 , Y02A40/21 , Y02P20/145 , Y02P60/877
摘要： Disclosed is a method producing a high protein content rapeseed meal from a rapeseed meal in a simply manner and at low cost, and producing no or less waste. Specifically disclosed is a method for producing a rapeseed meal, which comprises applying a rapeseed meal to a 32 to 60 mesh sieve to separate the rapeseed meal into a coarse rapeseed meal having such a grain size that grains of the meal remain on the 32 to 60 mesh sieve and a fine rapeseed meal having such a grain size that grains of the meal pass through the 32 to 60 mesh sieve.

6. 发明授权

EP2474604B1 Method for making wine must and uses thereof 有权
标题翻译：一种用于生产葡萄酒捣烂其使用过程
公开(公告)号：EP2474604B1
公开(公告)日：2013-05-08
申请号：EP11196143.9
申请日：2011-12-30
申请人： Fattoria La Vialla Di Gianni, Antonio E Bandino Lo Franco - Societa' Agricola Semplice
发明人： LO FRANCO, Gianni , LO FRANCO, Antonio , LO FRANCO, Bandino
IPC分类号： C12G1/02 , C12G3/02
CPC分类号： C12G1/02 , A23L25/30 , A23L27/63 , C12G2200/15

7. 发明授权

EP2139353B1 PROCESS FOR PRODUCING NUT-BASED SNACK CHIPS 失效
标题翻译：用于生产快餐薄片ON螺母底部
公开(公告)号：EP2139353B1
公开(公告)日：2013-04-10
申请号：EP08730558.7
申请日：2008-02-22
申请人： Frito-Lay North America, Inc.
发明人： ANAND, Anish , HARGROVE, Robin, S. , LYKOMITROS, Dimitris , RAO, V.N. Mohan
IPC分类号： A23L1/00 , A23L1/36 , A23L1/164 , A23L1/18
CPC分类号： A23L25/30 , A23P30/20 , Y10S426/808

8. 发明授权

EP0669809B2 PROCESS FOR THE HETEROTROPHIC PRODUCTION OF MICROBIAL PRODUCTS WITH HIGH CONCENTRATIONS OF OMEGA-3 HIGHLY UNSATURATED FATTY ACIDS 失效
标题翻译：用于生产异养微生物产品具有高不饱和ω-3脂肪酸水平高
公开(公告)号：EP0669809B2
公开(公告)日：2012-05-16
申请号：EP93923347.4
申请日：1993-10-12
申请人： MARTEK BIOSCIENCES CORPORATION
发明人： BARCLAY, William R.
IPC分类号： A23L1/00 , C12P7/64 , C12N1/00 , C12N1/10 , C12N1/12 , C12N5/00 , A23L1/03 , C12N1/14
CPC分类号： A23K10/16 , A23K20/158 , A23K40/20 , A23K40/25 , A23K50/00 , A23K50/10 , A23K50/75 , A23K50/80 , A23L11/07 , A23L13/00 , A23L13/43 , A23L13/50 , A23L15/20 , A23L17/00 , A23L17/40 , A23L17/65 , A23L19/09 , A23L25/30 , A23L29/065 , A23L33/12 , A61K31/20 , A61K31/202 , C11B1/10 , C12N1/10 , C12N1/14 , C12P7/6409 , C12P7/6427 , C12P7/6463 , C12P7/6472 , C12P7/649 , Y02A40/818 , Y02E50/13 , Y10S426/805 , Y10S426/807 , Y10S435/911 , Y10S435/946
摘要： Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment of the present invention, the process produces microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further disclosed is a food product which includes Thraustochytrium, Schizochytrium, and mixtures thereof, and a component selected from flaxseed, rapeseed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids.

9. 发明公开

EP2316277A1 Nut Cluster Binder and Method of Manufacture 有权
标题翻译： NUSSHÄUFCHENBINDEMITTELUND HERSTELLUNGSVERFAHRENDAFÜR
公开(公告)号：EP2316277A1
公开(公告)日：2011-05-04
申请号：EP10189547.2
申请日：2010-11-01
申请人： Kraft Foods Global Brands LLC
发明人： Locke, John , Coleman, Edward , Sornoza, Froilan
IPC分类号： A23L1/164 , A23L1/36 , A23L1/00 , A23P1/10 , A23G3/54 , A23G3/48
CPC分类号： A23G3/54 , A23G3/48 , A23L5/00 , A23L7/00 , A23L7/126 , A23L25/20 , A23L25/30 , A23L29/30 , A23L29/37 , A23L33/125 , A23P10/20
摘要： Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about 33 to 74 percent weight; sucrose in a range from about 10 to 35 percent weight; polyhydric alcohol in a range from about 2 to 20 percent weight; fat in a range from about 2 to 30 percent weight; and an emulsifier in the range from about 0.5 to 2 percent weight. In a preferred embodiment, the syrup/sucrose:fat:polyhydric alcohol ratio is about 9:3:1 respectively by weight. Also, in a product using the binder, the binder can be in the range of about 25 to 35 percent weight and have an A w less than about 0.35.
摘要翻译：用于食品粘合剂的组合物和方法，当与固体坚果混合物共混时，提供耐嚼和具有高润滑性（即不是牙致密化）的粘性货架稳定的低水活性产品。粘合剂组合物的一个实施方案可以具有约33至74重量％的水基糖浆; 蔗糖在约10至35重量％的范围内; 约2至20重量％的多元醇; 脂肪在约2至30重量％的范围内; 和约0.5至2重量％的乳化剂。在优选的实施方案中，糖浆/蔗糖：脂肪：多元醇的比率分别为约9:3:1。此外，在使用粘合剂的产品中，粘合剂可以在约25至35重量％的范围内，并且具有小于约0.35的A w。

10. 发明公开

EP2120532A4 GENERATION OF PLANTS WITH ALTERED OIL, PROTEIN, OR FIBER CONTENT 审中-公开
标题翻译：葛兰素莪麦ITÖÖÖÖALT ALT ALT ALT ALT ALT ALT ALT ALT ALT ALT ALT ALT ALT ALT
公开(公告)号：EP2120532A4
公开(公告)日：2010-08-11
申请号：EP07855140
申请日：2007-12-13
申请人： AGRINOMICS LLC
发明人： DAVIES JOHN P , NG HEIN TSOENG MEDARD
IPC分类号： A01H1/00 , C12N15/82
CPC分类号： C12N15/8246 , A23K10/30 , A23K20/147 , A23K20/158 , A23K20/163 , A23L25/30 , A23L33/185 , C07K14/415 , C12N15/8247 , C12N15/8251

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