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1. 发明公开

EP3558026A1 METHODS OF USING THERMOSTABLE SERINE PROTEASES 审中-实审转让
公开(公告)号：EP3558026A1
公开(公告)日：2019-10-30
申请号：EP17832424.0
申请日：2017-12-18
申请人： DuPont Nutrition Biosciences ApS
发明人： CRAMER, Jacob Flyvholm , KOLKMAN, Marc Anton Bernhard , MA, Zhen , SCHEFFERS, Martijn , SHIPOVSKOV, Stepan , VAN BRUSSEL-ZWIJNEN, Marco , YU, Shukun
IPC分类号： A23J3/32 , C12N9/52 , C12P7/06 , C12P7/64 , C12C7/00

2. 发明公开

EP3145325A1 METHOD FOR THE PREPARATION OF AN ACID DAIRY DRINK AND SAID ACID DAIRY DRINK 审中-公开
标题翻译： VERFAHREN ZUR HERSTELLUNG EINES SAURENMILCHGETRÄNKSUND SAURESMILCHGETRÄNK
公开(公告)号：EP3145325A1
公开(公告)日：2017-03-29
申请号：EP15730864.4
申请日：2015-05-22
申请人： FrieslandCampina Nederland B.V.
发明人： KLOEK, William , EISNER, Matthias Dominik , LUYTEN, Johanna Maria Jozefa Georgina , HUPPERTZ, Thom
IPC分类号： A23L2/66 , A23L2/68 , A23J3/32 , C12N9/10
CPC分类号： A23L2/68 , A23C9/1216 , A23C9/1307 , A23L2/66 , A23V2002/00 , C12Y305/01002
摘要： The present invention relates to a method for the preparation of an acid dairy drink comprising the steps of: a) providing an aqueous dairy protein composition comprising: —at least 1% by weight casein and/or caseinate; —at least 60% by weight water; —a pH in the range of 5.5 to 8; b) adding a deamidating enzyme to the aqueous dairy protein composition in order to deamidate the casein and/or caseinate to a deamidation ratio of the deamidated casein and/or caseinate of 50% or more is achieved; and c) adjusting the pH of the composition between 4.8 and 5.4. Preferably, the aqueous dairy protein composition is incubated for such a period of time that the iso-electrical point of the deamidated casein or caseinate formed is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. The so obtained drinks are also claimed.
摘要翻译：本发明涉及一种制备酸性乳品饮料的方法，其包括以下步骤：a）提供含水乳品蛋白质组合物，其包含：至少1重量％的酪蛋白和/或酪蛋白酸盐; - 至少60重量％的水; - pH在5.5至8的范围内; b）将乳化蛋白质组合物中的脱酰胺酶加入到脱氨基酪蛋白和/或酪蛋白酸盐的脱酰胺比为50％以上，以使酪蛋白和/或酪蛋白酸脱酰胺化; 和c）调节组合物的pH在4.8和5.4之间。优选地，将乳制品蛋白质组合物温育一段时间，使得形成的脱酰胺酪蛋白或酪蛋白酸盐的等电点分别比天然酪蛋白或非脱酰胺酪蛋白酸盐低至少0.5。所获得的饮料也被声称。

3. 发明授权

EP1750521B1 METHOD AND SYSTEM FOR SOLUBILIZING PROTEIN 有权
标题翻译：方法和系统蛋白溶解
公开(公告)号：EP1750521B1
公开(公告)日：2012-11-28
申请号：EP05758102.7
申请日：2005-06-01
申请人： The Texas A&M University System
发明人： HOLTZAPPLE, Mark, T. , DAVISON, Richard , GRANDA, Cesar , NOYES, Gary, P.
IPC分类号： A23J1/00 , A23J1/10 , A23J3/04 , A23K1/10 , A23K1/14 , A23K1/16 , A23K1/18 , A23J3/14 , A23J3/32
CPC分类号： A23J1/002 , A23J1/005 , A23J1/007 , A23J1/10 , A23J3/04 , A23J3/14 , A23J3/32 , A23K10/22 , A23K10/26 , A23K10/30 , A23K20/147 , A23K50/10 , A23V2002/00 , A23V2200/238

4. 发明公开

EP2288716A4 METHOD FOR PRODUCING CORN GLUTEN HYDROLYSATE AND CORN GLUTEN HYDROLYSATE USING THE SAME 有权
标题翻译：工艺生产玉米麸质水解物及其用途玉米麸质水解下
公开(公告)号：EP2288716A4
公开(公告)日：2012-01-18
申请号：EP09750763
申请日：2009-05-20
申请人： SEMPIO FOODS COMPANY
发明人： CHO DONG WOON , LEE DAE-HEE , OH EON , KIM DAE EUNG , BAE HYUN AH , KIM JI-HYE , HURH BYUNG-SERK
IPC分类号： C12P21/06 , A23J3/32 , A23J3/34 , A23L1/305
CPC分类号： C12P21/06 , A23J3/32 , A23J3/346 , A23L33/18

5. 发明授权

EP0871370B1 PROCESSES FOR THE MODIFICATION OF WHEAT GLUTEN 失效
标题翻译：方法进行修改面筋
公开(公告)号：EP0871370B1
公开(公告)日：2006-09-13
申请号：EP96921818.9
申请日：1996-07-05
申请人： Shoalhaven Starches Pty. Ltd.
发明人： GRACE, Geoffrey, E. , YE, Guo-Sui
IPC分类号： A23J3/18 , A23J3/30 , A23J3/32 , A23C11/02 , A23C20/02 , A23L2/58 , D21H19/50
CPC分类号： A23C11/10 , A23C11/06 , A23C20/02 , A23D9/007 , A23J3/18 , A23J3/30 , A23J3/32 , A23L2/58 , A23L2/66 , A23V2002/00 , D21H19/50 , A23V2300/14
摘要： The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids. In a particularly preferred embodiment, the gluten or W.P.I. is treated with acidified alcohols. The resulting fat-reduced gluten or W.P.I. exhibits superior functional and sensory properties.

6. 发明公开

EP1406508A1 EIWEI HYDROLYSEANLAGE 审中-公开
公开(公告)号：EP1406508A1
公开(公告)日：2004-04-14
申请号：EP00984612.2
申请日：2000-12-21
申请人： Kager, Ernst , Wagner, Volker, Dr.
发明人： Kager, Ernst , Wagner, Volker, Dr.
IPC分类号： A23J3/32 , A23J3/34 , A23J3/04 , A23K1/16
CPC分类号： A23J1/002 , A23J1/10 , A23J3/04 , A23J3/32 , A23J3/341 , A23K20/142 , A23K20/147
摘要： The increasing number of BSE diseases in cattle in recent years is associated with feeding animals meat meal, animal blood meal and animal bone meal. Slaughterhouse wastes from sheep (scrapie pathogens), goats (scrapie pathogens) and from cattle (BSE pathogens) are processed into meat meal, animal blood meal and into animal bone meal and are then fed to cattle. All methods used in Europe for producing meat meal, animal blood meal and animal bone meal have been proven unreliable in destroying the pathogens and thus in providing protection against the transmission of the disease (BSE). In these methods, the raw material (animal cadavers and wastes) are comminuted, heated and dried. After pressing out the fat, the material is ground into bone meal. The temperatures used for sterilizing are, however, incapable of destroying the pathogen. As a result, infectious meat-and-bone meal as well as infectious animal fat enter the feed cycle. Meat meal, animal blood meal and animal bone meal are fed to cattle, pigs, sheep, poultry and cultivated fish. The inventive method and the procedure provide a novel approach to destroying and eradicating the proteins contained in the meat meal, animal blood meal and animal bone meal and, with them, the pathogens of prion diseases. The principle is based on the chemical breakdown of the proteins into their individual parts: amino acids. Thanks to this procedure, information can no longer be transferred thereby preventing the triggering of disease. In addition, the protein involved in the disease BSE is broken down into its constituents and can no longer unleash its harmful effect. After decomposition is complete, the solution is neutralized with amino acids (rendered pH neutral by adding alkaline or acid neutralizing agents), and the amino acids are recovered as solid matter by drying. This solid matter can be used in agriculture (e.g. as an animal feed supplement) in place of present day meat meal, animal blood meal and animal bone meal.

7. 发明公开

EP1327390A1 Method of manufacturing an aerated carbohydrate containing food product 有权
标题翻译： Verfahren zur Herstellung vonbelüftetenkohlenhydrathaltigen Produkten
公开(公告)号：EP1327390A1
公开(公告)日：2003-07-16
申请号：EP01204690.0
申请日：2001-12-04
申请人： QUEST INTERNATIONAL B.V.
发明人： Kunst, Antonie , Blom, Wilhelmus, Reinerus , Diederen, Johannes, Wilhelmus, Harmanus, Elizabeth , Dekker, Rob
IPC分类号： A23G3/00 , A23G9/02 , A23P1/16 , A23J3/14 , A23J3/32
CPC分类号： A23G3/44 , A23G3/346 , A23G3/52 , A23G9/38 , A23G9/46 , A23G2200/10 , A23G2220/02 , A23J3/14 , A23J3/30 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2250/548
摘要： This invention provides a method to aerate a carbohydrate containing food product. The method is characterised by the use of a vegetable protein that is hydrolysed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt.% of the total protein derived material.
摘要翻译：本发明提供了一种使含碳水化合物的食品充气的方法。该方法的特征在于使用在碱性条件下作为搅打剂水解的植物蛋白质。更具体地，本发明涉及通过使用植物蛋白水解产物作为搅拌剂对含碳水化合物的食品进行曝气的方法，其特征在于，所述搅打剂是通过在至少具有至少pH的水溶液中水解转化植物蛋白而获得的 10与平均链长度在5-20个氨基酸范围内且游离氨基酸水平低于总蛋白衍生物质的15重量％的肽产物。

8. 发明授权

EP0677249B1 Salt enhanced foods 失效
标题翻译：通过盐食品改善
公开(公告)号：EP0677249B1
公开(公告)日：2001-05-23
申请号：EP95102947.9
申请日：1995-03-02
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Guerrero, Arturo , Kwon, Steven Soon-Young , Vadehra, Dharam Vir
IPC分类号： A23L1/237 , A23J3/32 , A23L1/227
CPC分类号： C12Y304/21014 , A23J3/341 , A23J3/342 , A23J3/346 , A23L15/25 , A23L27/21 , A23L27/45 , A23L33/18 , A23V2002/00 , C12Y304/23 , C12Y304/24004 , A23V2200/16

9. 发明公开

EP1021958A1 Procédé d'hydrolyse chimique sur des bouillons protéiques, déchets d'origine animale et résidus organiques animaux 审中-公开
标题翻译：含蛋白质的肉汤的化学水解，动物废弃物和垃圾从动物内脏
公开(公告)号：EP1021958A1
公开(公告)日：2000-07-26
申请号：EP99101295.6
申请日：1999-01-25
申请人： S.I.C.IT. S.p.A.
发明人： Neresini, Massimo , Candido, Manuela Cinzia
IPC分类号： A23J1/00 , A23J1/10 , A23J3/32
CPC分类号： A23J1/10 , A23J1/002 , A23J3/32 , B09B2220/04
摘要： Il s'agit d'un procédé d'hydrolyse chimique appliqué à des bouillons protéiques, déchets d'origine animale et résidus organiques animaux, tels que les produits de déchet issus de travaux industriels, agro-industriels ou de l'abattage, afin d'éliminer ou de réduire fortement l'infectiosité par la BSE (encéphalopathie spongiforme bovine), qui comprend une phase d'exécution simultanée d'un traitement d'hydrolyse du déchet d'origine animale ou du bouillon protéique, associé à un traitement thermique sous pression.
摘要翻译：渲染动物材料的化学水解包括步骤，其中在压力下水解和热处理同时发生。该方法可以是间歇或连续的。水解可使用硫酸或盐酸，苏打或石灰分手肽链作为材料的分子量低于10000道尔顿。热处理分解蛋白质，并且可以是在140℃，3巴，pH值≥11并持续至少30分钟。

10. 发明公开

EP0871370A4 PROCESSES FOR THE MODIFICATION OF WHEAT GLUTEN 失效
标题翻译：方法进行修改面筋
公开(公告)号：EP0871370A4
公开(公告)日：2000-01-26
申请号：EP96921818
申请日：1996-07-05
申请人： SHOALHAVEN STARCHES PTY LTD
发明人： GRACE GEOFFREY E , YE GUO-SUI
IPC分类号： A23C11/02 , A23C11/06 , A23C11/10 , A23C20/02 , A23D9/007 , A23J3/18 , A23J3/30 , A23J3/32 , A23L2/52 , A23L2/58 , A23L2/66 , A23L5/20 , D21H19/50 , D21H19/54
CPC分类号： A23C11/10 , A23C11/06 , A23C20/02 , A23D9/007 , A23J3/18 , A23J3/30 , A23J3/32 , A23L2/58 , A23L2/66 , A23V2002/00 , D21H19/50 , A23V2300/14
摘要： The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids. In a particularly preferred embodiment, the gluten or W.P.I. is treated with acidified alcohols. The resulting fat-reduced gluten or W.P.I. exhibits superior functional and sensory properties.

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