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61. 发明申请

WO2012016852A3 SHELF-STABLE CONFECTIONERY PRODUCTS 审中-公开
公开(公告)号：WO2012016852A3
公开(公告)日：2012-02-09
申请号：PCT/EP2011/062617
申请日：2011-07-22
申请人： NESTEC S.A. , UMMADI, Madhavi , VAGHELA, Madansinh, Nathusinh , BUTTERWORTH, Aaron, Beth , PANDYA, Nirav, Chandrakant , McCUNE, Bridgett, Lynn , SCHMITT, Christophe, Joseph, Etienne , SAIKALI, Joumana , OLMOS, Paola
发明人： UMMADI, Madhavi , VAGHELA, Madansinh, Nathusinh , BUTTERWORTH, Aaron, Beth , PANDYA, Nirav, Chandrakant , McCUNE, Bridgett, Lynn , SCHMITT, Christophe, Joseph, Etienne , SAIKALI, Joumana , OLMOS, Paola
IPC分类号： A23G9/38 , A23G9/40
摘要： The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.

62. 发明申请

WO2010092091A1 FROZEN AERATED PRODUCTS 审中-公开
标题翻译：冷冻产品
公开(公告)号：WO2010092091A1
公开(公告)日：2010-08-19
申请号：PCT/EP2010/051669
申请日：2010-02-11
申请人： NESTEC S.A. , UMMADI, Madhavi , VAGHELA, Madansinh , BUTTERWORTH, Aaron, Beth , PANDYA, Nirav, Chandrakant , MCCUNE, Bridgett, Lynn , SCHMITT, Christophe, Joseph, Etienne
发明人： UMMADI, Madhavi , VAGHELA, Madansinh , BUTTERWORTH, Aaron, Beth , PANDYA, Nirav, Chandrakant , MCCUNE, Bridgett, Lynn , SCHMITT, Christophe, Joseph, Etienne
IPC分类号： A23G9/38 , A23G9/40 , A23C21/06 , A23J3/08 , A23L1/305
CPC分类号： A23G9/38 , A23G9/04 , A23G9/20 , A23G9/40 , A23G9/46 , A23L15/00 , A23L33/17 , A23L33/19 , A23V2002/00 , A23V2250/54252 , A23V2250/54246 , A23V2250/54244 , A23V2200/06 , A23V2200/3324
摘要： The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
摘要翻译：本发明涉及冷冻充气产品，包括通过具有优异奶油的低温挤出制造的产品。特别地，本发明涉及通过乳蛋白的受控凝结诱导的部分凝固的蛋白质系统，其在包括低温挤出冷冻产品的冷冻糖食上具有突出的感官特性，特别是当含有低脂肪时。制造这种冷冻充气糖果产品的方法和从该方法获得的产品也是本发明的一部分。

63. 发明申请

WO2008116566A8 PROCESS AND APPARATUS FOR THE PRODUCTION OF A DRINK 审中-公开
标题翻译：生产饮料的方法和装置
公开(公告)号：WO2008116566A8
公开(公告)日：2008-11-20
申请号：PCT/EP2008002057
申请日：2008-03-14
申请人： MAROLDA GERARDO , PRESTI EMANUELE , MAROLDA PASQUALINO
发明人： MAROLDA PASQUALINO
IPC分类号： A23G9/04 , A23G9/32 , A23G9/40 , A23L2/54 , A23L2/56
CPC分类号： A23L2/56 , A23C9/1544 , A23C2210/30 , A23G9/045 , A23G9/32 , A23G9/40 , A23V2002/00 , A23V2300/04
摘要： A process for the production of a drink (10) is provided comprising a first phase (2) of producing granita from a milk-based substance (11) suitable for obtaining a fluid granita (12) and a second phase (3) comprising an operation for whisking (3a) the fluid granita (12) and an operation for adding (3c) an aromatised substance (14) to the fluid granita (12); the invention furthermore comprises an apparatus for performing said process (1) and a drink (10) produced by means of said process (1).
摘要翻译：提供了一种用于生产饮料（10）的方法，其包括从适于获得流体花岗岩（12）的乳基物质（11）和第二相（3）生产花岗质的第一相（2），所述第二相包括用于搅拌的操作（3a）流体花岗岩（12）和将芳构化物质（14）加入到流体花岗岩（12）中的操作; 本发明还包括用于执行所述方法（1）的设备和通过所述方法（1）产生的饮料（10）。

64. 发明申请

WO2008003122A1 MODIFIED SUGAR AND MODIFIED FAT FROZEN DESSERT 审中-公开
标题翻译：改性糖和改性脂肪冷冻DESSERT
公开(公告)号：WO2008003122A1
公开(公告)日：2008-01-10
申请号：PCT/AU2007/000866
申请日：2007-06-21
申请人： MONTEC INTERNATIONAL LIMITED , DU, Xueqin
发明人： DU, Xueqin
IPC分类号： A23G9/34 , A23G9/32 , A23G9/40
CPC分类号： A23G9/40 , A23G9/327 , A23G9/34 , A23L33/20
摘要： The present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is preferably naturally high in monounsaturated fatty acids (MUFA). The invention further makes use of carbohydrates having a low glycemic index in place of sucrose. As well as being nutritionally unique, the product achieves a stability, taste and organoleptic quality of a regular frozen dessert such as ice cream comprising regular milk fat and sugar.
摘要翻译：本发明一般涉及用填充有优选天然高单不饱和脂肪酸（MUFA）的植物油的改性乳制成的冷冻乳制品。本发明进一步利用具有低升糖指数的碳水化合物代替蔗糖。除了营养独特之外，该产品可以获得常规冷冻甜点的稳定性，味觉和感官质量，例如包含常规乳脂和糖的冰淇淋。

65. 发明申请

WO2007072184A3 PROCESS FOR THE MANUFACTURE OF FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED 审中-公开
标题翻译：冷冻食品和冷冻食品的制造工艺
公开(公告)号：WO2007072184A3
公开(公告)日：2007-10-04
申请号：PCT/IB2006003711
申请日：2006-12-20
申请人： GERVAIS DANONE SA , RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
发明人： RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
IPC分类号： A23G9/48 , A23G9/40 , A23G9/42 , A23G9/44
CPC分类号： A23G9/40 , A23G9/42 , A23G9/44 , A23G9/48
摘要： The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -30°C, (c) placing the said frozen composition in a device equipped with grinding means and optionally with aerating means, which device does not comprise extrusion means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.
摘要翻译：本发明涉及一种制造冷冻甜点的方法，包括以下连续步骤：（a）按顺序冷冻含有果泥和/或果汁，酸奶和任选添加的糖和/或其它成分的混合物以获得冷冻组合物，（b）任选地将所述冷冻组合物引入-15至-25℃或-15至-30℃的芯温度，（c）将所述冷冻组合物置于装备的装置中具有研磨装置和任选地具有曝气装置，该装置不包括挤出装置，和（d）借助于所述研磨和任选的充气装置使所述冷冻组合物变形。它还涉及由此获得的冷冻甜点。

66. 发明申请

WO2006017785A1 FROZEN FOOD PRODUCTS COMPRISING HOLOCELLULOSE AND METHODS FOR THEIR MANUFACTURE 审中-公开
标题翻译：包含脂多糖的冷冻食品及其制造方法
公开(公告)号：WO2006017785A1
公开(公告)日：2006-02-16
申请号：PCT/US2005/027986
申请日：2005-08-04
申请人： GRAIN PROCESSING CORPORATION , MCPHERSON, Roger, E. , OLSON, Robert, L.
发明人： MCPHERSON, Roger, E. , OLSON, Robert, L.
IPC分类号： A23G9/04 , A23G9/34 , A23G9/40
CPC分类号： A23G9/40 , A23G9/34 , A23V2002/00 , A23V2250/5108 , A23V2200/20 , A23V2250/5424 , A23V2250/51088
摘要： Disclosed is a frozen food product composition that comprises an aqueous ingredient mixture and holocellulose in an amount effective to inhibit ice crystal growth in the frozen food product. Also disclosed is a method of preparing a frozen food product that comprises adding to the ingredient mixture prior to freezing an effective ice crystal growth inhibiting amount of holocellulose. Preferably, the holocellulose is corn hull holocellulose. Holocellulose is effective in stabilizing frozen food products, does not suffer from certain drawbacks associated with other known stabilizers, and can be obtainable inexpensively and in ready supply.
摘要翻译：公开了一种冷冻食品组合物，其包含有效抑制冷冻食品中的冰晶生长的量的水性成分混合物和全纤维素。还公开了一种制备冷冻食品的方法，其包括在冷冻有效的冰晶生长抑制量的全纤维素之前向成分混合物中加入。优选地，全纤维素是玉米壳全纤维素。全息纤维素在稳定冷冻食品方面是有效的，不会受到与其它已知稳定剂相关的某些缺点的影响，并且可以廉价且准备供应地获得。

67. 发明申请

WO02049453A1 FLAVOURED COMESTIBLES 审中-公开
标题翻译：漂亮的人气
公开(公告)号：WO02049453A1
公开(公告)日：2002-06-27
申请号：PCT/GB2001/005713
申请日：2001-12-20
IPC分类号： A23G3/00 , A23G3/34 , A23G3/36 , A23G3/38 , A23G3/42 , A23G3/46 , A23G3/54 , A23G3/56 , A23G9/32 , A23G9/34 , A23G9/40 , A23G9/44 , A23G9/48 , A23G9/50 , A23G9/52 , A23L2/00 , A23L2/56 , A23L27/00 , A23L27/20 , A23L27/28 , A23L27/29 , A23L1/22 , A23L1/222 , A23L1/226 , A23L1/231 , A23L1/234 , A23L1/235
CPC分类号： A23G3/36 , A23G3/38 , A23G3/42 , A23G3/46 , A23G3/54 , A23G3/563 , A23G9/32 , A23G9/34 , A23G9/40 , A23G9/48 , A23G9/503 , A23L2/56 , A23L27/00 , A23L27/20 , A23L27/28 , A23L27/29
摘要： A method of delivering flavoured comestibles to a consumer in which a plurality of vehicles for the flavour is provided and the consumer ingests a plurality of the vehicles simultaneously, and where there are two or more such vehicles, each containing a flavour which is different from each of the other flavours. The nature of and the amount of the flavours in each individual vehicle is such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicle are in the consumers mouth.
摘要翻译：一种将调味食品送至消费者的方法，其中提供多种用于风味的车辆，并且消费者同时摄取多辆车辆，并且在那里有两种或更多种这样的车辆，每种含有不同于每种车辆的风味的其他风味。每个单独的车辆中的风味的性质和量的量使得当所述不同车辆的混合物以一种或多种比例或比例范围摄取时，与任何个体风味不同的可识别风味是消费者至少在部分期间感觉到车辆处于消费者口中。

68. 发明申请

WO0147369A3 A METHOD OF MANUFACTURING FROZEN DAIRY DESSERT 审中-公开
标题翻译：制作冷冻奶酪的方法
公开(公告)号：WO0147369A3
公开(公告)日：2001-12-06
申请号：PCT/IN0000132
申请日：2000-12-21
申请人： MEHTA NIRANJAN CHHOTALAL , PAGET ROBERT
发明人： MEHTA NIRANJAN CHHOTALAL , PAGET ROBERT
IPC分类号： A23G9/04 , A23G9/32 , A23G9/40 , A23G9/44 , A23G9/52 , A23G9/02
CPC分类号： A23G9/40 , A23G9/04
摘要： The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of fat, ranging from little to no fat, depending upon the quality and caloric value of the end product desired. Suitable sweetening agents and binders are added to the whey which is subjected to a process of simultaneous agitation, aeration and freezing, resulting in a frozen dessert with an over run.
摘要翻译：本发明描述了类似于冰糕的冷冻甜点的制造，但是具有来自冷奶乳清的冰淇淋的感官特性。根据所需最终产品的质量和热值，乳清可以含有所需量的脂肪，范围从小到无脂肪。将合适的甜味剂和粘合剂加入到经过同时搅拌，通气和冷冻的过程的乳清中，从而导致过冷冻的甜点。

69. 发明申请

WO01072135A1 NUTRITIONAL MINERAL FORTIFICATION OF MILK 审中-公开
标题翻译：营养矿物质的营养
公开(公告)号：WO01072135A1
公开(公告)日：2001-10-04
申请号：PCT/AU2001/000361
申请日：2001-03-30
IPC分类号： A23C9/152 , A23C9/18 , A23G9/32 , A23G9/40 , A23C9/20
CPC分类号： A23G9/40 , A23C9/1522 , A23G9/325 , A23V2002/00 , A23V2250/1578
摘要： A calcium and/or nutritional mineral fortified milk or milk powder product utilises pyrophosphates or orthophosphates in combination with maintenance of pH within the range of 6.5 to 7.5 to render the milk heat stable. Additional calcium and/or nutritional mineral is added in soluble form either before or after the phosphate addition. The preferred orthophosphates are one or more of monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate and tri potassium orthophosphate. Addition of an alkaline agent to adjust the pH is not needed if an appropriate mix of orthophosphates is used. The milk products or milk products recombined from milk powders are heat stable and do not have the problems of translucency, gritty mouth feel or sedimentation which can be associated with other stabilised fortified milks.
摘要翻译：钙和/或营养矿物强化乳或奶粉产品利用焦磷酸盐或正磷酸盐与维持pH值在6.5至7.5范围内以使奶热稳定。在磷酸盐添加之前或之后，以可溶形式加入额外的钙和/或营养矿物质。优选的正磷酸盐是正磷酸二氢钠，正磷酸氢二钠，正磷酸三钠，正磷酸二氢钾，正磷酸氢二钾和正磷酸三钾中的一种或多种。如果使用适当的正磷酸盐混合物，则不需要添加碱剂来调节pH。从奶粉中重新组合的乳制品或乳制品是热稳定的，不具有与其他稳定的强化乳相关的半透明，粗糙的口感或沉淀物的问题。

70. 发明申请

WO01047369A2 A METHOD OF MANUFACTURING FROZEN DAIRY DESSERT 审中-公开
标题翻译：制造冰层甜味剂的方法
公开(公告)号：WO01047369A2
公开(公告)日：2001-07-05
申请号：PCT/IN2000/000132
申请日：2000-12-21
IPC分类号： A23G9/04 , A23G9/32 , A23G9/40 , A23G9/44 , A23G9/52 , A23G9/02
CPC分类号： A23G9/40 , A23G9/04
摘要： The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of fat, ranging from little to no fat, depending upon the quality and caloric value of the end product desired. Suitable sweetening agents and binders are added to the whey which is subjected to a process of simultaneous agitation, aeration and freezing, resulting in a frozen dessert with an over run.
摘要翻译：本发明涉及制造类似果子露的冷冻甜点，但具有来自乳清的冰淇淋的感官特性。取决于所需成品的质量和能量值，乳清可含有所需量的脂肪或甚至完全自由。在这种情况下，将甜味剂和粘合剂加入到经过涉及搅拌，充气和冷冻的处理的乳清中，最终得到冰冷的甜点。

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