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1. 发明授权

US08795749B2 Process for preparing a heat processed blend from two or more fresh plant materials 有权
标题翻译：用于从两种或多种新鲜植物材料制备热加工混合物的方法
公开(公告)号：US08795749B2
公开(公告)日：2014-08-05
申请号：US13635912
申请日：2011-03-08
申请人： Mia Claire Benjamin , Jadwiga Malgorzata Bialek , Daniel Anthony Jarvis , Hendrikus Theodorus W M van der Hijden
发明人： Mia Claire Benjamin , Jadwiga Malgorzata Bialek , Daniel Anthony Jarvis , Hendrikus Theodorus W M van der Hijden
IPC分类号： A23B7/05
CPC分类号： A23B7/06 , A23B7/00 , A23L19/09 , A23L23/00 , A23L33/105 , A23L33/15 , A23L33/155 , A23V2002/00 , A23V2250/211 , A23V2250/213 , A23V2250/7056 , A23V2250/708
摘要： The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass. The process of the present invention offers the advantage that content as well as oral bioavailability of lipophilic and hydrophilic vitamins contained in the blend of plant materials are maximized.
摘要翻译：本发明涉及一种从两种或多种新鲜植物材料制备加工的共混物的方法，其包括含有亲脂性维生素的第一新鲜植物材料和含有亲水性维生素的第二种新鲜植物材料; 所述方法包括：A.第一预处理方案，包括：提供第一新鲜植物材料片; •烹饪所说的碎片; 粉碎熟片以产生含有亲脂性的含有维生素的泥浆; 并说第一个预处理方案另外包括添加油; B.第二预处理方案，包括：提供第二新鲜植物材料片; 和•漂白所述片以产生亲水性维生素含量; C.结合含亲脂性维生素的泥浆和含亲水性维生素的质量; 其中在与含有亲水性维生素的物质组合之前或之后，在高压下使含亲脂性维生素的泥浆均质化。本发明的方法提供的优点是植物材料的共混物中所含的亲脂性和亲水性维生素的含量以及口服生物利用度最大化。

2. 发明申请

US20130059029A1 EDIBLE PRODUCT AND USE OF SUCH PRODUCT FOR INCREASING THE BIOAVAILABILITY OF MICRONUTRIENTS COMPRISED IN VEGETABLES OR FRUIT 审中-公开
标题翻译：食用产品和使用这些产品，以增加蔬菜或水果中包含的微生物的生物利用度
公开(公告)号：US20130059029A1
公开(公告)日：2013-03-07
申请号：US13636708
申请日：2011-03-28
申请人： Elisabeth Cornelia M. Bouwens , Xiuzhen Cao , Leonard Marcus Flendrig , Hendrikus Theodorus W. M. van der Hijden , Yingchun Hu
发明人： Elisabeth Cornelia M. Bouwens , Xiuzhen Cao , Leonard Marcus Flendrig , Hendrikus Theodorus W. M. van der Hijden , Yingchun Hu
IPC分类号： A23L1/29 , A23L1/39 , A23L1/24
CPC分类号： C12N9/2437 , A23D7/0053 , A23L19/03 , A23L27/60 , A23L29/06 , C12N9/2402 , C12Y302/01004 , C12Y302/01015
摘要： The present invention provides an edible product comprising 10-99 wt. % of an aqueous phase; 0.1-90 wt. % of an oil phase; 0-40 wt. % of solid or semi-solid particles; and active plant cell wall degrading enzyme. Another aspect of the invention relates to the use of the aforementioned edible product for increasing the bioavailability of one or more micronutrients that are comprised in the vegetable and/or fruit components of a salad, said use comprising combining the product and the salad.
摘要翻译：本发明提供一种食用产品，其包含10-99重量％％的水相; 0.1-90重量％％油相; 0-40重量％％的固体或半固体颗粒; 和活性植物细胞壁降解酶。本发明的另一方面涉及上述可食用产品用于增加包含在沙拉的蔬菜和/或水果成分中的一种或多种微量营养素的生物利用度，所述用途包括组合产品和沙拉。

3. 发明申请

US20100092645A1 SALAD DRESSING COMPOSITION 审中-公开
标题翻译：沙拉服装组合物
公开(公告)号：US20100092645A1
公开(公告)日：2010-04-15
申请号：US12519773
申请日：2007-11-28
申请人： Willem Pieter Antheunisse , Hendrikus Theodorus W M Van der Hijden
发明人： Willem Pieter Antheunisse , Hendrikus Theodorus W M Van der Hijden
IPC分类号： A23L1/24
CPC分类号： A23D7/0053 , A23L27/60 , A23V2002/00 , A23V2250/046 , A23V2250/022 , A23V2200/10 , A23V2250/032 , A23V2200/06 , A23V2250/5036
摘要： Salad dressing compositions comprising from 1 to 50% of an oil phase and from 50% to 99% of a an aqueous phase, said aqueous phase comprising from 0.1 to 0.6% by weight of acetic acid and a further acid having a pKa of less than 2.5, said composition having a pH between 2.5 and 4.5, provide improved longer term properties, such as colour, leaf integrity, volume and overall appearance of the salads.
摘要翻译：包含1至50％油相和50％至99％水相的沙拉酱组合物，所述水相包含0.1-0.6％（重量）的乙酸和另一种具有pKa值的酸 2.5，所述组合物的pH在2.5和4.5之间，提供了更好的长期性质，例如沙拉的颜色，叶片完整性，体积和总体外观。

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