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31. 发明申请

WO2015150275A1 KREATIN-PROTEINMATRIX SOWIE VERFAHREN ZUR HERSTELLUNG DIESER MATRIX 审中-公开
标题翻译：肌酸基质蛋白及其制造方法这个矩阵
公开(公告)号：WO2015150275A1
公开(公告)日：2015-10-08
申请号：PCT/EP2015/056762
申请日：2015-03-27
申请人： ALZCHEM AG
发明人： NIESS, Barbara
IPC分类号： A23L1/00 , A23L1/304 , A23L1/305 , A23C21/00 , A23C21/10 , A23L1/29 , A23L1/30
CPC分类号： A23C21/08 , A23L33/165 , A23L33/18 , A23L33/19 , A23V2002/00 , A23V2200/254 , A23V2200/33 , A23V2250/156 , A23V2250/306 , A23V2250/54252
摘要： Die vorliegende Erfindung betrifft eine pulverförmige Kreatin-Proteinmatrix umfassend eine Protein-Komponente und eine Kreatin-Komponente zur Verwendung als Nahrungsergänzungsmittel für Sportler sowie ein Verfahren zur Herstellung dieser Kreatin-Proteinmatrix. Die bereitgestellte Matrix weist ein im Vergleich zu Pulvergemischen gleicher Zusammensetzung verbessertes Lösungsverhalten auf.
摘要翻译：本发明涉及一种粉末状肌酸蛋白基质，其包含蛋白质组分和用作膳食补充剂用于运动员肌酸组件，以及用于制备这些肌酸蛋白基质的方法。所提供的矩阵具有相等相比粉末的混合物的组合物改善的溶出行为。

32. 发明申请

WO2015115897A1 METHOD FOR THE PRODUCTION OF AN EDIBLE OBJECT BY POWDER BED (3D) PRINTING AND FOOD PRODUCTS OBTAINABLE THEREWITH 审中-公开
标题翻译：通过粉饼制作可食用物品的方法（3D）可以获得的印刷品和食品
公开(公告)号：WO2015115897A1
公开(公告)日：2015-08-06
申请号：PCT/NL2015/050063
申请日：2015-02-02
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： DIAZ, Jerome Villarama , NOORT, Martijn Willem-Jan , VAN BOMMEL, Kjeld Jacobus Cornelis
IPC分类号： A23L1/311 , A23G3/34 , A23L1/00 , A21D13/00 , A23L1/16 , B29C67/00 , A23P1/10
CPC分类号： A23P30/00 , A21D2/183 , A21D2/262 , A21D13/11 , A21D13/40 , A21D13/47 , A23G3/34 , A23J3/00 , A23L7/109 , A23L7/126 , A23P2020/253 , A23V2002/00 , B29C64/165 , B33Y10/00 , B33Y80/00
摘要： The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, a hydrocolloid and a plasticizer, and subjecting said composition to powder bed printing by depositing the edible liquid by spraying it onto the powder and thereby obtaining the edible object. Also food products obtainable with the method of the invention, particularly, a pasta, a cake object and a protein bar are disclosed.
摘要翻译：本发明涉及一种生产可食用物体的方法，包括提供可食用粉末组合物和至少一种可食用液体，其中所述可食用粉末组合物包含水溶性蛋白质，水胶体和增塑剂，并将所述组合物通过将可食用液体喷雾到粉末上并从而获得可食用物体而将粉末床印刷。还公开了通过本发明的方法获得的食品，特别是面食，蛋糕物和蛋白质条。

33. 发明申请

WO2015103228A1 ADVANCED GUM FORMING 审中-公开
标题翻译：高级成胶
公开(公告)号：WO2015103228A1
公开(公告)日：2015-07-09
申请号：PCT/US2014/072702
申请日：2014-12-30
申请人： INTERCONTINENTAL GREAT BRANDS LLC
发明人： JANI, Bharat , SCAROLA, Leonard
IPC分类号： A23G4/04 , A23G4/20 , A23L1/00
CPC分类号： A23G4/046 , A23G4/043 , A23G4/20 , A23P20/20
摘要： Disclosed is a method of forming chewing gum, the method including providing a sizing device configured to size a gum mass into a gum sheet of a desirable width, providing a collecting device upstream of the sizing device, the collecting device including at least a first compartment and a second compartment, the first and second compartments being separated by separator, inputting a first gum mass into the first compartment and a second gum mass into the second compartment, outputting the first gum mass and the second gum mass from the collecting device to the sizing device, and sizing the first gum mass and the second gum mass into a gum sheet of a substantially uniform thickness, the gum sheet including the first gum mass and the second gum mass.
摘要翻译：公开了一种形成口香糖的方法，该方法包括提供一种施胶装置，该施胶装置构造成将胶质量定尺寸为期望宽度的胶质片，在上浆装置的上游提供收集装置，收集装置至少包括第一隔室和第二隔室，第一和第二隔室通过分离器分离，将第一胶质物质输入到第一隔室中，将第二胶质物质输入到第二隔室中，将第一口香糖块和第二胶质体从收集装置输出到上浆装置，以及将第一胶质量和第二胶质量调整成基本均匀厚度的胶片，所述胶片包括第一胶质和第二胶质。

34. 发明申请

WO2015095185A1 FORTIFIED MICRONUTRIENT SALT FORMULATIONS 审中-公开
标题翻译：经过微生物的盐制剂
公开(公告)号：WO2015095185A1
公开(公告)日：2015-06-25
申请号：PCT/US2014/070583
申请日：2014-12-16
申请人： MASSACHUSETTS INSTITUTE OF TECHNOLOGY , TOKITAE LLC
发明人： JAKLENEC, Ana , XU, Xian , WOOD, Lowell, L., Jr. , ECKHOFF, Philip, A. , GATES, William , NIKOLIC, Boris , LANGER, Robert, S.
IPC分类号： A23L1/302 , A23L1/304 , A23L1/00 , A23L1/22
CPC分类号： A61K9/5026 , A23L27/72 , A23L27/74 , A23L33/10 , A23L33/15 , A23L33/155 , A23L33/16 , A23P10/30 , A23V2002/00 , A61K9/4866 , A61K9/501 , A61K9/5073 , A61K31/07 , A61K31/23 , A61K31/295 , A61K31/375 , A61K31/519 , A61K31/593 , A61K31/714 , A61K33/18 , A61K33/26 , A61K33/30 , A61K45/06 , A61K47/26 , A61K47/36
摘要： Salt formulations, which are resistant to moisture and cooking conditions, are described herein. The formulations provide particles of micronutrients and vitamins encapsulated within heat resistant pH-sensitive water-insoluble polymers, which are packaged within a salt shell. The pH-sensitive, water-insoluble, thermally stable materials stabilize the micronutrients, particularly at high temperatures, such as during food preparation and cooking, and release the micronutrients at the desired locations such as the stomach, small intestine, etc. Preferred pH-sensitive polymers release at a low pH, less than the pH present in the stomach. The particles can be used to deliver daily-recommended doses of micronutrients simultaneously with salt, eliminating the need for vitamin pills. This is particularly important in populations suffering from severe malnutrition.
摘要翻译：本文描述了耐湿度和烹饪条件的盐制剂。该制剂提供包封在耐热pH值敏感的水不溶性聚合物中的微量营养素和维生素颗粒，其被包装在盐壳内。 pH敏感的水不溶性的热稳定材料稳定微量营养素，特别是在高温下，例如在食物制备和烹饪期间，并且在所需位置例如胃，小肠等释放微量营养素。优选的pH- 敏感的聚合物在低pH下释放，小于胃中存在的pH。颗粒可用于与盐同时递送每日推荐剂量的微量营养素，从而消除维生素丸的需要。这在遭受严重营养不良的人群中特别重要。

35. 发明申请

WO2015089009A1 NUTRITIONAL COMPOSITIONS CONTAINING RICE PROTEIN TOGETHER WITH PEA AND/OR POTATO PROTEINS 审中-公开
标题翻译：含有蛋白质和/或蛋白质的玉米蛋白质的营养成分
公开(公告)号：WO2015089009A1
公开(公告)日：2015-06-18
申请号：PCT/US2014/069215
申请日：2014-12-09
申请人： ABBOTT LABORATORIES
发明人： WEARLY, Douglas , JOHNS, Paul , DEWILLE, Normanella , BLUMBERG, Rachel , BAXTER, Jeffrey
IPC分类号： A23L1/305 , A23C9/156 , A23L2/39 , A23L2/66 , A23L1/00 , A23L1/29
CPC分类号： A23L2/66 , A23L2/52 , A23L33/115 , A23L33/125 , A23L33/185 , A23L33/19 , A23L33/40 , A23V2002/00
摘要： The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduce without adversely affecting its other desirable properties such as nutritional value, stability, taste and mouthfeel.
摘要翻译：马铃薯蛋白质，完整的米蛋白质和水解的蛋白质的组合替代了用于口服消费的营养摇动剂或其它营养组合物中的一部分植物蛋白质。通过适当选择这些蛋白质的类型和量，可以减少营养组合物的总体成本，而不会不利地影响其它所需的性质，例如营养价值，稳定性，味觉和口感。

36. 发明申请

WO2015086809A1 METHOD AND ARRANGEMENT FOR OBTAINING AN EXTRUDED/EXPANDED CEREAL-BASED SWEET BISCUIT 审中-公开
标题翻译：用于获取基于谷物的超微粒子的方法和装置
公开(公告)号：WO2015086809A1
公开(公告)日：2015-06-18
申请号：PCT/EP2014/077540
申请日：2014-12-12
申请人： MOLINOS RÍO DE LA PLATA, S.A. , MOLINOS IP, S.A.
发明人： LOPEZ JAUREGUI, Luciano
IPC分类号： A23L1/18 , A23L1/00 , A21D8/02 , A21D13/00 , A21D13/04
CPC分类号： A21D13/047 , A21D8/02 , A21D13/04 , A21D13/24 , A21D13/40 , A23L7/17 , A23L7/191 , A23P20/12 , A23P20/18 , A23P30/34
摘要： A method for obtaining an extruded/expanded cereal-based sweet biscuit with a sugar coating, comprising the steps of: mixing in a mixer the raw materials used for the biscuit with a high proportion of amylaceous products such as rice flour; making the substrate biscuits on which the invention is put into practice, in an extruder using a head with dies forming strips of expanded material. cutting the strips of expanded material with a cutter to the desired length; placing the biscuits, using a vibrating distributor, on a single plane without overlaps, and delivering them onto a conveyor belt, wherein the biscuits are coated with a spray of water or an aqueous solution to improve adherence of granular solids or dry powders such as sugar or a mixture of sugar and dyes; applying granular solids or dry powders; drying the exceeding moisture and caramelizing in an oven; cooling at room temperature, and packaging.
摘要翻译：一种用于获得具有糖衣的挤出/膨化的谷物类甜饼干的方法，包括以下步骤：在混合器中混合使用用于饼干的原料与高比例的淀粉制品如米粉; 在使用具有形成发泡材料条的模具的头部的挤出机中制造实施本发明的基底饼干。用切割机将发泡材料条切割成所需长度; 使用振动分布器将饼干放置在单个平面上而不重叠，并将其输送到传送带上，其中饼干用喷雾水或水溶液涂覆以改善粒状固体或干粉如糖的粘附或糖和染料的混合物; 施用颗粒状固体或干粉; 在烤箱中干燥超过水分和焦糖; 室温下冷却，包装。

37. 发明申请

WO2015084531A1 PROBIOTIC STABILIZATION 审中-公开
公开(公告)号：WO2015084531A1
公开(公告)日：2015-06-11
申请号：PCT/US2014/064315
申请日：2014-11-06
申请人： MJN U.S. HOLDINGS LLC
发明人： CEVALLOS, Bolivar, , SHAH, Bhavini, , GONZALEZ, Juan M.,
IPC分类号： A23L1/30 , A23L1/00 , A23L1/29 , A23P1/00
CPC分类号： A61K35/747 , A23L33/10 , A23L33/115 , A23L33/12 , A23L33/135 , A23L33/17 , A23L33/19 , A23L33/40 , A23V2002/00 , A23Y2220/73 , A61K9/0053 , A61K9/08 , A61K31/202 , A61K47/26 , A61K47/36 , A61K47/42 , A61K2035/11 , A23V2200/3204 , A23V2250/54246 , A23V2250/55
摘要： An ingestible composition including a probiotic contained in a mixture of hydrolyzed protein, a first carbohydrate, a second carbohydrate and optionally a compound binder and/or a lipid component, useful for nutrition of infants and children.
摘要翻译：一种可摄入组合物，其包含可用于婴儿和儿童营养的水解蛋白质，第一碳水化合物，第二碳水化合物和任选的化合物粘合剂和/或脂质组分的混合物中的益生菌。

38. 发明申请

WO2015084085A1 세근을 포함하는 홍삼의 제조방법 审中-公开
标题翻译：制造含有红葡萄酒的方法
公开(公告)号：WO2015084085A1
公开(公告)日：2015-06-11
申请号：PCT/KR2014/011864
申请日：2014-12-04
申请人： 전철수 , 전새벽별 , 전새한별
发明人： 전철수 , 전새벽별 , 전새한별
IPC分类号： A23L1/212 , A23L1/01 , A23L1/00
CPC分类号： A23L19/10 , A23L5/13 , A23L19/00
摘要： 본 발명은 세척한 인삼을 이용하여 홍삼을 제조하는 방법에 관한 것으로서, 본 발명에 의할 경우 특정 사포닌이 많이 함유되어 있는 세근을 포함한 상태로 홍삼을 효과적으로 제조할 수 있다.
摘要翻译：本发明涉及使用洗涤的人参制造红参的方法，根据本发明，可以有效地制造含有大量特定皂苷的含有红参的红参。

39. 发明申请

WO2015082943A1 METHOD OF ENTRAPMENT OF PLANT OILS AND SPECIFICALLY OLIVE OIL WITH THE USE OF SPECIALIZED EDIBLE LIPOSOMES WITHOUT PHOSPHOLIPIDS FOR USE AND APPLICATIONS ON FOODS AND SPECIFICALLY ON MEAT, DAIRY AND FISH PRODUCTS 审中-公开
标题翻译：使用特殊的食用脂质体，不使用磷脂的植物油和特殊橄榄油的使用方法，适用于食品，特别是肉类，奶制品和鱼类产品
公开(公告)号：WO2015082943A1
公开(公告)日：2015-06-11
申请号：PCT/GR2014/000067
申请日：2014-12-03
申请人： SALES DEVELOPMENT CONSULTANTS LTD
发明人： YIOURNAS.Konstantinos
IPC分类号： A23L1/30 , A23L1/31 , A23L1/325 , A23L1/00
CPC分类号： A23D7/0053 , A23D7/011 , A23D7/02 , A23L13/43 , A23L17/00 , A23L29/10 , A23L33/115 , A23L35/10 , A23P10/30
摘要： In our case, the liposome system is fully edible and made up with ingredients allowed by the food code. Specifically, it is made from products of plant fatty acids, phytosterols, emulsifiers and plant waxes. The selection and the ratio of the above mentioned ingredients is regulated so the system remains whole and intact at the temperature-time exposure requirement for the specific meat, dairy and fish products. With this specialized liposome system we are succeeding in replacing the animal fats with edible oils and specifically olive oil. The olive oil is uniformly dispersed in microscopic encapsulated quantities in the edible liposome system and it is held firmly in the lattice of the final product at atmospheric pressure without the use of vacuum.
摘要翻译：在我们的情况下，脂质体系统是完全可食的，并且由食品代码允许的成分组成。具体来说，它是由植物脂肪酸，植物甾醇，乳化剂和植物蜡的产品制成的。调节上述成分的选择和比例，使得系统在特定肉类，乳制品和鱼制品的温度 - 时间暴露要求下保持整体和完整。使用这种专门的脂质体系统，我们成功地用食用油，特别是橄榄油代替动物脂肪。橄榄油在可食用脂质体系统中以微观包封的量均匀分散，并且在大气压力下将其牢固地保持在最终产品的晶格中，而不使用真空。

40. 发明申请

WO2013109760A3 OAT PROTEIN AND FIBER PRODUCT 审中-公开
标题翻译： OAT蛋白和纤维产品
公开(公告)号：WO2013109760A3
公开(公告)日：2015-06-11
申请号：PCT/US2013021950
申请日：2013-01-17
申请人： OAT TECH INC
发明人： WHALEN PAUL
IPC分类号： A61K9/48 , A23J1/00 , A23L1/00 , A47J39/00
CPC分类号： A23L1/1055 , A23J1/125 , A23L1/0035 , A23L1/09 , A23L1/3055 , A23L7/107 , A23L29/30 , A23L33/185 , A23P10/40 , A23V2002/00
摘要： A method of preparing an oat protein and fiber product. A base formulation is mixed water to form a slurry. The base formulation has a major amount of an oat material or waxy barley hybrid. At least one enzyme is mixed into the slurry. The at least one enzyme capable of facilitating sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a DE of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. The second intermediate product is heated. A first solids slurry is recovered from the second intermediate product using a clarifying centrifuge. The first solids slurry is dried to form a dried product.
摘要翻译：一种制备燕麦蛋白和纤维制品的方法。基础制剂是混合水以形成浆料。基础制剂具有主要量的燕麦材料或蜡状大麦混合物。将至少一种酶混合到浆料中。所述至少一种能够促进糖形成和稀释浆料的酶。将浆料煮熟以将浆料转化为DE为约20至90的第一中间产物。第一中间产物用水稀释以形成第二中间产物。第二中间产物被加热。使用澄清离心机从第二中间产物回收第一固体浆料。将第一固体浆料干燥以形成干燥产物。

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