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41. 发明申请

WO2014007621A1 METHODS USING PATATIN 审中-公开
标题翻译：使用PATATIN的方法
公开(公告)号：WO2014007621A1
公开(公告)日：2014-01-09
申请号：PCT/NL2013/050488
申请日：2013-07-03
申请人： COÖPERATIE AVEBE U.A.
发明人： SPELBRINK, Robin Eric Jacobus , GIUSEPPIN, Marco Luigi Federico , EGMOND, Maarten Robert
IPC分类号： C12P7/64 , C11B3/00 , C11C3/00 , C11C3/02 , A23C19/05 , A23C19/06
CPC分类号： A23C19/0921 , A23C19/043 , A23C19/05 , A23C19/063 , C12P7/6436 , C12P7/649 , C12Y301/01003 , Y02E50/13
摘要： Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C 4 - C 8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for hydrolysing triglycerides, such as present in milk fat, to enhance the flavour of food products. In particular, patatin is found to be beneficial in enhancing the flavour of cheese. Methods for application of the hydrolytic activity of lipase are described, as well as the use of patatin in a method of making cheese.
摘要翻译：发现可从马铃薯获得的脂肪酶Patatin对C4-C8脂肪酸具有特异选择性，当存在于甘油三酸酯中时也是如此。这使得patatin特别适用于水解甘油三酯，例如存在于乳脂中，以增强食品的味道。特别地，发现patatin有利于增强奶酪的味道。描述了应用脂肪酶的水解活性的方法，以及在制备奶酪的方法中使用patatin。

42. 发明申请

WO2012018259A1 METHOD FOR MANUFACTURING BREAD CONTAINING DRIED FRUIT 审中-公开
标题翻译：用于制造含有干果的布料的方法
公开(公告)号：WO2012018259A1
公开(公告)日：2012-02-09
申请号：PCT/NL2011/050552
申请日：2011-08-05
申请人： COÖPERATIE AVEBE U.A. , HIROSAWA, Shujiro
发明人： HIROSAWA, Shujiro
IPC分类号： A21D2/18 , A23L1/0522
CPC分类号： A21D2/186 , A21D2/36
摘要： The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit manufactured by this method. A method for manufacturing a bread containing dried fruit according to the invention comprises blending a glutinous (waxy) gelatinised hydroxypropyl starch in a starting material flour during the manufacture of a bread containing dried fruit. Because this method for manufacturing a bread of the present invention can be implemented by blending a glutinous, gelatinised hydroxypropyl starch in a starting material flour, with essentially no alteration to the normal bread-manufacturing process required, a product that ages at a rate comparable to that of a bread in which no dried fruit has been kneaded can be produced.
摘要翻译：本发明提供了一种制造含有干果的面包的方法，用于防止由于其中捏合的干果的作用而引起的面包的陈化，以便长时间地维持面包的柔软质感，并且提供包含干燥通过这种方法制造的水果。根据本发明的用于生产含有干果的面包的方法包括在制造含有干果的面包时，将糯（蜡）糊化的羟丙基淀粉混合在原料面粉中。因为用于制造本发明的面包的方法可以通过将起始原料面粉中的糯，糊化的羟丙基淀粉混合，基本上不改变所需的正常面包制造工艺来实现，该产品以与可以制造没有干果揉捏的面包的面包。

43. 发明申请

WO2011059330A1 NON-ASTRINGENT PROTEIN PRODUCTS 审中-公开
标题翻译：非科学蛋白产品
公开(公告)号：WO2011059330A1
公开(公告)日：2011-05-19
申请号：PCT/NL2010/050756
申请日：2010-11-12
申请人： COÖPERATIE AVEBE U.A. , GIUSEPPIN, Marco Luigi Federico , NIEUWENHUIJZEN, Nelly Hermina , LAMBERS, Teartse Tim , SPELBRINK, Robin Eric Jacobus
发明人： GIUSEPPIN, Marco Luigi Federico , NIEUWENHUIJZEN, Nelly Hermina , LAMBERS, Teartse Tim , SPELBRINK, Robin Eric Jacobus
IPC分类号： A23J1/00 , A23L1/305 , A23L2/66
CPC分类号： A23J1/00 , A23L2/66 , A23L33/185
摘要： The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.
摘要翻译：本发明涉及可以添加到食品或饮料中而不由此提供食品或饮料具有强烈涩味，不期望的着色和/或异味的蛋白质。更具体地，本发明涉及用还原糖糖化的马铃薯蛋白，其中还原糖优选选自还原性单糖，还原性二糖，葡聚糖及其组合。

44. 发明申请

WO2010098663A2 CONDIMENT 审中-公开
标题翻译：调味品
公开(公告)号：WO2010098663A2
公开(公告)日：2010-09-02
申请号：PCT/NL2010/050094
申请日：2010-02-24
申请人： COÖPERATIE AVEBE U.A. , GIUSEPPIN, Marco Luigi Federico , NIEUWENHUIJZEN, Nelly Hermina , TROMP, Robert Hans
发明人： GIUSEPPIN, Marco Luigi Federico , NIEUWENHUIJZEN, Nelly Hermina , TROMP, Robert Hans
IPC分类号： A23D7/00 , A23D7/015 , A23L1/29 , A23L1/30 , A23D7/005 , A23L1/307
CPC分类号： A23D7/0053 , A23D7/0056 , A23L27/60 , A23L33/10 , A23L33/185 , A23V2002/00 , A23V2250/18 , A23V2250/548 , A23V2250/5086 , A23V2250/50722 , A23V2250/50724 , A23V2250/5118
摘要： The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing a condiment according to any of the preceding claims, comprising preparing an aqueous phase comprising the protein protease inhibitor isolate and thereafter dispersing the oil or fat phase in the aqueous phase or dispersing the aqueous phase in the oil or fat phase.
摘要翻译：本发明涉及包含水相和油相或脂肪相的乳液的调味品，该乳液包含马铃薯蛋白质蛋白酶抑制剂分离物。本发明还涉及一种制备根据前述权利要求中任一项所述的调味品的方法，包括制备包含蛋白质蛋白酶抑制物分离物的水相，然后将油相或脂肪相分散在水相中或将水相分散在油中或脂肪相。

45. 发明申请

WO2010071435A1 A PROCESS FOR MAKING PAPER 审中-公开
标题翻译：制作纸的过程
公开(公告)号：WO2010071435A1
公开(公告)日：2010-06-24
申请号：PCT/NL2009/050782
申请日：2009-12-18
申请人： COÖPERATIE AVEBE U.A. , WIELEMA, Thomas Albert
发明人： WIELEMA, Thomas Albert
IPC分类号： D21H17/28
CPC分类号： D21H17/28 , D21H17/10 , D21H17/29 , D21H21/16 , D21H21/18
摘要： The invention relates to the field of papermaking. More in particular, the invention relates to the use of a novel dry strength agent in the wet-end of the papermaking process.
摘要翻译：本发明涉及造纸领域。更具体地，本发明涉及在造纸工艺的湿端中使用新的干强度剂。

46. 发明申请

WO2010062174A1 ENHANCED BEER FOAMING 审中-公开
标题翻译：增强啤酒泡沫
公开(公告)号：WO2010062174A1
公开(公告)日：2010-06-03
申请号：PCT/NL2009/050717
申请日：2009-11-25
申请人： COÖPERATIE AVEBE U.A. , KLIJNSTRA, Gertjan , GIUSEPPIN, Marco Luigi Federico
发明人： KLIJNSTRA, Gertjan , GIUSEPPIN, Marco Luigi Federico
IPC分类号： A23J1/00 , A23J1/16 , A23J3/14 , A23L1/305 , A23L2/66 , C12C5/02 , C12G3/02
CPC分类号： A23L2/66 , A23J1/006 , A23J3/14 , A23V2002/00 , A23V2200/226 , C12C5/02 , C12G3/025 , A23V2250/548
摘要： The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process of the invention comprises adding a native potato protein isolate to the beer, wherein the native potato protein isolate has a protein content of 90 % or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25.
摘要翻译：本发明涉及一种制备具有增强的发泡性能的啤酒或啤酒状饮料，啤酒或啤酒样饮料的方法，以及使用天然马铃薯蛋白分离物作为泡沫稳定剂的方法。本发明的方法包括向啤酒中加入天然马铃薯蛋白分离物，其中天然马铃薯蛋白分离物的蛋白质含量基于总凯氏定氮重量乘以6.25确定的干物质的90％或更多。

47. 发明申请

WO2008069649A1 PROTEIN GEL FORMATION 审中-公开
标题翻译：蛋白凝胶形成
公开(公告)号：WO2008069649A1
公开(公告)日：2008-06-12
申请号：PCT/NL2007/050512
申请日：2007-10-25
申请人： COÖPERATIE AVEBE U.A. , GIUSEPPIN, Marco Luigi Federico , BAKKER, Wybren
发明人： GIUSEPPIN, Marco Luigi Federico , BAKKER, Wybren
IPC分类号： A23J1/00 , A23J1/16 , A23L1/305 , A23J3/14 , A23L1/052 , A23L1/0528
CPC分类号： A23J3/14 , A23L29/20 , A23L29/206 , A23L29/244 , A23L33/17
摘要： The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121 °C for at least 10 minutes, or an UHT treatment at temperatures above 121 °C, at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.
摘要翻译：本发明涉及一种通过所述方法形成凝胶，可通过所述方法获得的凝胶，使用所述蛋白酶抑制剂的热处理的天然马铃薯蛋白酶抑制剂和包含所述凝胶或所述蛋白酶抑制剂的食品的方法。该方法包括以下步骤：提供等电点大于6.0且分子量小于35kDa的天然马铃薯蛋白酶抑制物分离物的溶液; 将天然马铃薯蛋白酶抑制剂溶液进行热处理至65-121℃的温度至少10分钟，或在高于121℃的温度下进行UHT处理，离子强度小于60mM，pH为小于4.5，产生热处理的天然马铃薯蛋白酶抑制剂溶液; 并将天然马铃薯蛋白酶抑制剂溶液的离子强度设定在60mM以上。

48. 发明申请

WO2006071116A1 SHAPED CONCRETE BODY 审中-公开
标题翻译：形状混凝土体
公开(公告)号：WO2006071116A1
公开(公告)日：2006-07-06
申请号：PCT/NL2005/000896
申请日：2005-12-28
申请人： COÖPERATIE AVEBE U.A. , VEEN, Uko , KREMER, Karin , TERPSTRA, Jacob
发明人： VEEN, Uko , KREMER, Karin , TERPSTRA, Jacob
IPC分类号： C04B28/02 , C04B24/38
CPC分类号： C04B28/02 , C04B24/38 , C04B24/383 , C04B40/0067 , C04B40/0259 , C04B14/06 , C04B40/0071
摘要： The invention relates to a method for preparing a concrete shaped body from a moist concrete. The method comprises providing a mixture comprising cement, water, sand, gravel and starch thereby forming the moist concrete; and shaping the concrete into the desired shape. The invention further relates to a concrete mixture and a concrete shaped body, comprising starch.
摘要翻译：本发明涉及一种从潮湿混凝土制备混凝土成形体的方法。该方法包括提供包含水泥，水，砂，砾石和淀粉的混合物，从而形成湿混凝土; 并将混凝土成型为所需的形状。本发明还涉及一种混凝土混合物和一种包含淀粉的混凝土成形体。

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