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1. 发明申请

US20120021096A1 NEW ENVIRONMENTALLY FRIENDLY FOOD PRODUCTS AND METHODS TO PRODUCE THEM 审中-公开
标题翻译：新的环境友好的食品和生产方法
公开(公告)号：US20120021096A1
公开(公告)日：2012-01-26
申请号：US13238888
申请日：2011-09-21
申请人： Pirjo ALHO-LEHTO
发明人： Pirjo ALHO-LEHTO
IPC分类号： A23L1/00 , A23C9/00 , A23L1/31 , A23L1/325 , B42D15/00 , A23P1/00 , B65D85/80 , B65B25/06 , B65B25/02 , B65D85/00 , A23L1/32
CPC分类号： G06Q10/06
摘要： The invention relates to reducing or minimising the environmental footprint comprising a water footprint and a carbon footprint of a food product.
摘要翻译：本发明涉及减少或最小化包括食物产品的水足迹和碳足迹的环境足迹。

2. 发明申请

US20050019470A1 Pasta product and method for preparation thereof 审中-公开
标题翻译：面食制品及其制备方法
公开(公告)号：US20050019470A1
公开(公告)日：2005-01-27
申请号：US10499656
申请日：2003-02-10
申请人： Pirjo Alho-Lehto , Tiina Aalto , Jari Ekblom
发明人： Pirjo Alho-Lehto , Tiina Aalto , Jari Ekblom
IPC分类号： A23L7/10 , A23L7/109 , A23L33/11 , A23L33/22 , A23L1/00
CPC分类号： A23L33/22 , A23L7/109 , A23L7/115 , A23L33/11
摘要： The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.
摘要翻译：本发明涉及食品和营养领域。特别是涉及改进的面食产品。新的面食产品具有改善的烹饪质量，另外由于添加成分提高了健康价值。

3. 发明申请

US20100298261A1 EDIBLE COMPOSITIONS FOR LOWERING CHOLESTEROL 有权
标题翻译：可食用组合物降低胆固醇
公开(公告)号：US20100298261A1
公开(公告)日：2010-11-25
申请号：US12851366
申请日：2010-08-05
申请人： Ingmar WESTER , Tapio Palmu , Anu Hopia , Pirjo Alho-Lehto , Paula Virtanen , Anniina Pouru
发明人： Ingmar WESTER , Tapio Palmu , Anu Hopia , Pirjo Alho-Lehto , Paula Virtanen , Anniina Pouru
IPC分类号： A61K31/715
CPC分类号： A23G9/42 , A21D2/08 , A21D2/18 , A23C9/1234 , A23C9/1315 , A23G9/34 , A23L7/104 , A23L7/115 , A23L7/126 , A23L29/238 , A23L29/244 , A23L33/11 , A23L33/21 , A61K31/575 , A61K31/716 , A61K36/68 , A61K2300/00
摘要： The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fibre and plant sterol. The compositions are used as such or more advantageously in food products and comprise one or several fibres, preferably β-glucan, in combination with one or several plant sterols and/or stanols in their free and/or esterified forms.
摘要翻译：本发明涉及用于降低血清总量和/或低密度脂蛋白胆固醇水平的改进的组合物。组合物是膳食纤维和植物甾醇的组合。组合物本身或更有利地用于食品中，并且包含一种或几种纤维，优选葡聚糖，其与一种或几种其游离和/或酯化形式的植物甾醇和/或甾醇组合。

4. 发明授权

US07794745B2 Edible compositions for lowering cholesterol 有权
标题翻译：用于降低胆固醇的食用组合物
公开(公告)号：US07794745B2
公开(公告)日：2010-09-14
申请号：US10473718
申请日：2002-04-12
申请人： Ingmar Wester , Tapio Palmu , Anu Hopia , Pirjo Alho-Lehto , Paula Virtanen , Anniina Pouru
发明人： Ingmar Wester , Tapio Palmu , Anu Hopia , Pirjo Alho-Lehto , Paula Virtanen , Anniina Pouru
IPC分类号： A61K9/68 , A23D7/01 , A23D9/013
CPC分类号： A23G9/42 , A21D2/08 , A21D2/18 , A23C9/1234 , A23C9/1315 , A23G9/34 , A23L7/104 , A23L7/115 , A23L7/126 , A23L29/238 , A23L29/244 , A23L33/11 , A23L33/21 , A61K31/575 , A61K31/716 , A61K36/68 , A61K2300/00
摘要： The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fiber and plant sterol. The compositions are used as such or more advantageously in food products and comprise one or several fibers, preferably β-glucan, in combination with one or several plant sterols and/or stanols in their free and/or esterified forms.
摘要翻译：本发明涉及用于降低血清总量和/或低密度脂蛋白胆固醇水平的改进的组合物。组合物是膳食纤维和植物甾醇的组合。组合物本身或更有利地用于食品中，并且包含一种或几种纤维，优选葡聚糖，其与一种或几种其游离和/或酯化形式的植物甾醇和/或甾醇组合。

5. 发明授权

US06620447B1 Method for making a baked product 失效
标题翻译：焙烤产品的制造方法
公开(公告)号：US06620447B1
公开(公告)日：2003-09-16
申请号：US09693916
申请日：2000-10-23
申请人： Veli-Matti Paukkunen , Pirjo Alho-Lehto , Petri Liimatainen
发明人： Veli-Matti Paukkunen , Pirjo Alho-Lehto , Petri Liimatainen
IPC分类号： B65B2516
CPC分类号： A21D8/02 , A21D8/06
摘要： The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust similar to that achievable under open-pan baking conditions. The invention is implemented so that the dough is dosed into the baking volume formed by said sealed wrapper, subsequently baking the dough in said baking space formed by said sealed wrapper. In the wrapper, the wrapper area overlying the intended crust-formation area of the baked product is made of a moisture-permeable porous material capable of passing water vapour through its structure.
摘要翻译：本发明涉及产品被封装在包装中的焙烤产品的制造。该产品可以具有良好的品质，包括产品的所需表面部分可以提供类似于在露天烘烤条件下可达到的外壳。实施本发明，使得将面团投入由所述密封包装形成的烘烤容积中，随后在由所述密封包装形成的所述烘烤空间中烘烤面团。在包装物中，覆盖焙烤产品的预期地壳形成区域的包装区域由能够使水蒸气通过其结构的透湿多孔材料制成。

6. 发明申请

US20110159145A1 IMPROVED EDIBLE COMPOSITIONS AND METHOD FOR PREPARING IT 审中-公开
标题翻译：改进的食用组合物及其制备方法
公开(公告)号：US20110159145A1
公开(公告)日：2011-06-30
申请号：US13060732
申请日：2009-08-31
申请人： Pirjo Alho-Lehto , Paivi Kuusisto
发明人： Pirjo Alho-Lehto , Paivi Kuusisto
IPC分类号： A23L1/10 , A23L1/302 , A23L1/303 , A23L1/305 , A23L1/304 , A23L2/38 , A23L1/05 , A23C11/00 , A23L1/105
CPC分类号： A23C11/10 , A23L2/02 , A23L2/38 , A23L2/52 , A23L7/104 , A23L7/107 , A23L9/20
摘要： The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.
摘要翻译：本发明涉及燕麦悬浮液，其制备方法和由其制成的粉末。悬浮液和粉末可用于制备具有改善的感官特性的饮料和其他非乳制品。

7. 发明申请

US20110008496A1 PASTA PRODUCT AND METHOD FOR PREPARATION THEREOF 审中-公开
标题翻译： PASTA产品及其制备方法
公开(公告)号：US20110008496A1
公开(公告)日：2011-01-13
申请号：US12846426
申请日：2010-07-29
申请人： Pirjo ALHO-LEHTO , Tiina Aalto , Jari Ekblom
发明人： Pirjo ALHO-LEHTO , Tiina Aalto , Jari Ekblom
IPC分类号： A23L1/16 , A23L1/27 , A23L1/308 , A23L1/302 , A23L1/304 , A23L1/305
CPC分类号： A23L33/22 , A23L7/109 , A23L7/115 , A23L33/11
摘要： The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.
摘要翻译：本发明涉及食品和营养领域。特别是涉及改进的面食产品。新的面食产品具有改善的烹饪质量，另外由于添加成分提高了健康价值。

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