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71. 发明申请

WO2005076902A3 FLAVORING MATRIX COMPOSITIONS, METHODS FOR PREPARING THE SAME, METHODS FOR USING THE SAME, AND FOOD PREPARED FROM THE SAME 审中-公开
标题翻译：挥发性基质组合物，其制备方法，使用方法和从其制备的食物
公开(公告)号：WO2005076902A3
公开(公告)日：2006-12-21
申请号：PCT/US2005003467
申请日：2005-02-07
申请人： MCCORMICK & CO INC , JONES CONSTANCE A , EMBUSCADO MILDA E , FARACE JAMES P , GASIOROWSKI DANA D , STANKIEWICZ JILL B
发明人： JONES CONSTANCE A , EMBUSCADO MILDA E , FARACE JAMES P , GASIOROWSKI DANA D , STANKIEWICZ JILL B
IPC分类号： A23L1/06 , A23L1/22 , A23L1/27
CPC分类号： A23L27/79 , A23L27/74
摘要： Flavoring matrix composition comprising a flavoring or seasoning (4) and an edible meltable matrix, wherein seasoning is distribute within the matrix and wherein composition exists in a form of a sheet. The sheet has length (1), a width (2), and a thickness (3). Matrix also exists in a form of circular sheet with radius (5). The sheet is perforated with a plurality of holes (6). Flavoring matrix i particularly effective for adding a seasoning to a food.
摘要翻译：调味基质组合物，其包含调味剂或调味料（4）和可食用的可熔基质，其中调味剂分布在基质内，并且其中组合物以片材的形式存在。片材具有长度（1），宽度（2）和厚度（3）。矩阵也以半径（5）的圆形片的形式存在。该片材穿孔有多个孔（6）。调味矩阵我特别有效地为食物添加调味料。

72. 发明申请

WO2006118090A1 含水食品审中-公开
公开(公告)号：WO2006118090A1
公开(公告)日：2006-11-09
申请号：PCT/JP2006/308595
申请日：2006-04-25
申请人：太陽化学株式会社 , 小木曽静香 , 小関誠 , 青井暢之
发明人：小木曽静香 , 小関誠 , 青井暢之
IPC分类号： A23L2/42 , A23L1/06 , A23L2/38 , A23L2/52
CPC分类号： A61K47/22 , A23L2/52 , A23L2/60 , A23L2/66 , A23L27/70 , A23L33/10 , A23L33/175 , A23L33/18 , A23L33/185 , A23V2002/00 , A61K31/195
摘要：【課題】　テアニンを含有する含水食品において、長期保存した場合でも、テアニン含量が安定に保たれる含水食品を提供すること、また食品の持つ味の閾値を上げることや特有の味を矯味できる含水食品を提供すること。【解決手段】　テアニンとピログルタミン酸とを含有する含水食品によって達成することができる。この場合に、ｐＨは約２．８～約７.５であることが好ましい。また、ピログルタミン酸の含量は、テアニン含量に対して、約１％～約２００％であることが好ましい。
摘要翻译：本发明的目的是提供一种含有茶氨酸的含水食品，其中即使长时间贮存也能够稳定地维持茶氨酸的含量，并提供能够增加食品味道阈值的含水食品，或纠正一个特定的味道。该目的可以用含有茶氨酸和焦谷氨酸的含水食品来实现。在这种情况下，pH优选在约2.8至约7.5的范围内。焦谷氨酸的含量优选在茶氨酸含量的约1％至约200％的范围内。

73. 发明申请

WO2005046351A1 PROCESSED MEATS COMPRISING EMULSIFIED LIQUID SHORTENING COMPOSITIONS COMPRISING DIETARY FIBER GEL, WATER AND LIPID 审中-公开
标题翻译：含有包含膳食纤维凝胶，水和脂肪的乳化液体组合物的加工肉
公开(公告)号：WO2005046351A1
公开(公告)日：2005-05-26
申请号：PCT/US2003/036661
申请日：2003-11-17
申请人： SHUKLA, Triveni, P. , GREGORY, J., Halpern
发明人： SHUKLA, Triveni, P. , GREGORY, J., Halpern
IPC分类号： A23L1/06
CPC分类号： A23L13/67 , A23L7/115 , A23L13/422 , A23L13/426 , A23L13/43 , A23L13/65 , A23L29/262 , A23L33/22 , A23V2002/00 , A23V2200/124
摘要： According to the present invention, fat and caloric content of processed meats can be reduced by the replacement of a portion fat content normally found in processed meats with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of processed meats can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or "emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid", can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan erived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of processed meats, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.
摘要翻译：根据本发明，通过用含有膳食纤维凝胶，水和脂质的等量的乳化液体缩短组合物代替通常在加工肉中发现的部分脂肪含量，可以减少加工肉的脂肪和热量含量。结果是加工肉的脂肪和热量含量可以对味道和质地的影响最小化。此外，这些乳化混合物或“包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物”还可以包含功能性食品，例如高ω3和ω6油以及纯ω3和ω6脂肪酸，中链甘油三酯， β胡萝卜素，钙硬脂酸酯，维生素E，生物类黄酮，吡格列酮，植物来源的多酚抗氧化剂，番茄红素，黄体素和可溶性纤维，例如从酵母中发酵的β-葡聚糖，以及衍生自谷物，亚麻籽和其他植物的其他可溶性纤维，水果纤维来源及其任何组合。因此，除了减少加工肉的脂肪和热量含量之外，还可以通过用包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物代替一部分脂肪来实现进一步的健康益处。

74. 发明申请

WO2005032273A3 METHOD AND COMPOSITION FOR GEL MIXTURE 审中-公开
公开(公告)号：WO2005032273A3
公开(公告)日：2005-04-14
申请号：PCT/US2004/030974
申请日：2004-09-22
申请人： J. MANHEIMER, INC.
发明人： DOYLE, Theresa
IPC分类号： A23L1/06
摘要： A quick-gel mixture is prepared from a liquid mixture and a powder blend. The liquid mixture is an alginate blended with sugar and solubilized in water and, optionally, ethyl alcohol. The powder blend is a mix of sugar, calcium, acids, and sodium citrate, which acts as a sequestering agent to control the release of calcium. The acids used are a combination of adipic and glucono delta lactone. The acids being used are slow-release-type acids and control the rate of gelling. The source of calcium is calcium glycerophosphate, which is readily soluble in the liquid phase and reacts with the alginate to form the gel. Granular sugar is used as a carrier and to solubilize the powder blend mix. To prepare the final product, the liquid mixture and the powder blend are combined and shaken for about 15 seconds. The gel sets in approximately 15 to 30 minutes.

75. 发明申请

WO2003079812A1 HERBAL NUTRACEUTICALS AND A PROCESS FOR PREPARING THE SAME 审中-公开
标题翻译：草药营养及其制备方法
公开(公告)号：WO2003079812A1
公开(公告)日：2003-10-02
申请号：PCT/IB2002/000976
申请日：2002-03-25
申请人： COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH , QAZI, Gulam, Nabi , TICKOO, Chuni, Lal , GUPTA, Ashok, Kumar , GUPTA, Devinder, Kumar , JAGGI, Bupinder, Singh , SINGH, Ram, Pal , SINGH, Gurdeep , CHANDAN, Bal, Krishan , SURI, Krishan, Avtar , SATTI, Naresh, Kumar , GUPTA, Vishwanath , BAKSHI, Santosh, Kumar , BEDI, Kasturi, Lal , SURI, Om, Parkash , SURI, Satish, Chander , SOMAL, Preeti , SINGH, Surjit , KHAJURIA, Anamika , GANJOO, Sudesh, Kumar , KUMAR, Arun
发明人： QAZI, Gulam, Nabi , TICKOO, Chuni, Lal , GUPTA, Ashok, Kumar , GUPTA, Devinder, Kumar , JAGGI, Bupinder, Singh , SINGH, Ram, Pal , SINGH, Gurdeep , CHANDAN, Bal, Krishan , SURI, Krishan, Avtar , SATTI, Naresh, Kumar , GUPTA, Vishwanath , BAKSHI, Santosh, Kumar , BEDI, Kasturi, Lal , SURI, Om, Parkash , SURI, Satish, Chander , SOMAL, Preeti , SINGH, Surjit , KHAJURIA, Anamika , GANJOO, Sudesh, Kumar , KUMAR, Arun
IPC分类号： A23L1/06
CPC分类号： A61K36/59 , A23L21/12 , A23L33/105 , A61K36/23 , A61K36/28 , A61K36/53 , A61K36/81 , A61K36/86 , A61K2300/00
摘要： The present invention relates to a novel herbal nutraceutical and more particularly to novel herbal jams andjellies with proven pharmacological activities such as memory enhancer, antioxidant, anti-depressant, immuno-modulator, adapatogen, health promoter and chemically standardized on the basis of one or more bioactive constituents and also to a process for the manufacture of said herbal nutraceuticals.
摘要翻译：本发明涉及一种新颖的草药保健品，更具体地涉及具有证实的药理学活性的新型草药果酱和果冻，例如记忆增强剂，抗氧化剂，抗抑郁剂，免疫调节剂，适应素，健康促进剂，并在一个或多个基础上进行化学标准化生物活性成分，还涉及用于制造所述草药营养食品的方法。

76. 发明申请

WO01097631A1 GEL PRODUCTS FORTIFIED WITH CALCIUM AND METHODS OF PREPARATION 审中-公开
标题翻译：用钙制成的凝胶产品和制备方法
公开(公告)号：WO01097631A1
公开(公告)日：2001-12-27
申请号：PCT/US2001/019163
申请日：2001-06-14
IPC分类号： A23G3/00 , A23G3/36 , A23G3/40 , A23G3/48 , A23G3/54 , A23L1/0522 , A23L1/0524 , A23L1/064 , A23L1/068 , A23L1/06 , A23L1/0562
CPC分类号： A23G3/36 , A23G3/362 , A23G3/40 , A23G3/48 , A23G3/54 , A23L21/12 , A23L21/15 , A23L29/212 , A23L29/231 , A23V2002/00 , A23V2250/5024 , A23V2250/5054 , A23V2250/5118 , A23V2250/50722 , A23V2250/032 , A23V2250/1578 , A23V2250/5432
摘要： Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85 % by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20 % moisture, and E) about to 0.1 % to 5 % of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90 % are less than 150 mu m dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.
摘要翻译：公开了改进的中和水分甜化胶凝食品组合物，其被分散在油和/或脂肪中的由磷酸钙提供的钙强化。凝胶组合物包含：A）约55至85重量％的营养碳水化合物甜味剂; B）足够量的胶凝剂以提供约2-8kg / cm 2的凝胶强度; C）约50至1500mg /盎司总钙; 和D）约9至20％的水分，以及E）约0.1％至5％的食用脂肪甘油三酯。还公开了用于制备这种水果产品的方法，包括形成具有分散在至少一部分油和/或脂肪中的至少90％小于150μm的粒径的磷酸钙的浓缩浆料，形成可胶凝的混合物并将可凝胶组合物与浆料混合以形成可胶凝的钙强化组合物并形成所需的形状和尺寸的碎片。

77. 发明申请

WO01085836A1 GEL COMPRISED OF A POLY- DOLLAR G(A)-1,4-GLUCAN AND STARCH 审中-公开
标题翻译：聚α-1,4-葡聚糖和淀粉的GEL
公开(公告)号：WO01085836A1
公开(公告)日：2001-11-15
申请号：PCT/EP2001/005209
申请日：2001-05-08
IPC分类号： A23L1/06 , A23L1/09 , A23L1/22 , A61K9/22 , B01J13/00 , C08J3/075 , C08K3/20 , C08K5/00 , C08L3/00 , C08L3/02 , C08L3/12 , C08L5/00 , C08L101/16
CPC分类号： C08L3/02 , B01J13/0065 , C08L3/12 , Y10S514/944 , C08L2666/02
摘要： The invention relates to a gel based on poly- alpha -1,4-D-glucan and, optionally, on starch as well as on a swelling agent, to a method for the production thereof, and to the use of a gel of this type.
摘要翻译：本发明涉及到基于poly-α-1,4--D-葡聚糖和任选地，淀粉和溶胀剂，其制备方法和使用这样的凝胶的过程的凝胶。

78. 发明申请

WO0057714A3 CONCENTRATED DESSERT CUBE, METHODS OF MANUFACTURE, AND PACKAGING THEREFOR 审中-公开
标题翻译：浓缩DESSERT CUBE，制造方法及其包装
公开(公告)号：WO0057714A3
公开(公告)日：2001-04-26
申请号：PCT/US0005274
申请日：2000-02-28
申请人： GEN MILLS INC , BESTFOODS , AREND PHILLIP , HARMANN DAVID , STEPHENS JONATHAN
发明人： AREND PHILLIP , HARMANN DAVID , STEPHENS JONATHAN
IPC分类号： A23G3/02 , A23G3/34 , A23L1/00 , A23L1/0532 , A23L1/0562 , A23L1/06 , A23L1/187 , B30B11/08 , A23P1/02 , A23G3/00 , A23J3/06
CPC分类号： B30B11/08 , A23G3/0289 , A23G3/346 , A23G2200/00 , A23L9/10 , A23L21/10 , A23L29/256 , A23L29/284 , A23P10/28
摘要： A dessert cube (10) is provided comprising a concentrated food composition containing a plurality of dessert ingredients, presented to the retail consumer in the form of a cube, tablet, or other suitable compact and substantially rigid form. The food composition typically comprises sugar, of either coarse or fine varieties, flavorings, food coloring, a small amount of water and possibly gelatin, admixed together to produce a free-flowing granular mix. The free-flowing granular mix is subsequently compressed in a press to form the substantially solid block (12) or cube (10). The solid block or cube is adapted to be mixed with and dispersed or dissolved in milk or water by the consumer at the time of preparation, and mixed with a quantity of sugar. The resulting solution is then subjected to a predetermined cooking process (such as heating and then cooling) to thereby produce a dessert-like food product, e.g., a gelatin, custard or flan.
摘要翻译：提供甜点立方体（10），其包括含有多种甜点成分的浓缩食物组合物，以立方体，片剂或其它合适的紧凑且基本上刚性的形式呈现给零售消费者。食物组合物通常包含粗品或细品种的糖，调味剂，食用色素，少量水和可能的明胶，混合在一起以产生自由流动的颗粒状混合物。然后将自由流动的颗粒状混合物在压机中压缩以形成基本上固体的块（12）或立方体（10）。固体块或立方体在制备时适于与消费者混合并分散或溶解在牛奶或水中，并与一定数量的糖混合。然后将所得溶液进行预定的烹饪过程（例如加热然后冷却），从而产生甜点状食品，例如明胶，乳蛋糕或布丁。

79. 发明申请

WO0045652B1 BREAD SPREAD WITH COLA FLAVOR AND METHOD FOR PRODUCING SAID BREAD SPREAD 审中-公开
标题翻译：可乐风味和过程散布制造这种传播
公开(公告)号：WO0045652B1
公开(公告)日：2000-09-28
申请号：PCT/CH0000001
申请日：2000-01-04
申请人： GSCHWIND RENE
发明人： GSCHWIND RENE
IPC分类号： A23G3/00 , A23C9/154 , A23G3/34 , A23L21/10 , A23L21/15 , A23L35/00 , A23L1/48 , A23L1/06
CPC分类号： A23C9/1544 , A23L21/15 , A23L35/20
摘要： The invention relates to a bread spread containing a beverage, preferably water or milk, sugar or a sweetener, thickening agent, acidulant and cola flavor. By adding the cola flavor, a bread spread with a new taste is obtained, which expands the existing bread spread offer.
摘要翻译：本发明涉及一种扩展，其包含至少一种饮料，优选水或牛奶，糖或甜味剂，增稠剂，酸化剂和可乐风味。通过可乐的味道，新的传播味道，延伸产生价差的存在范围。

80. 发明申请

WO9941386A3 NOVEL ENDO-XYLOGALACTURONASE 审中-公开
标题翻译：新型内切酶活性
公开(公告)号：WO9941386A3
公开(公告)日：2000-01-20
申请号：PCT/EP9900860
申请日：1999-02-09
申请人： DSM NV , MEEUWSEN PETRUS JOHANNES ALBER , VLUGT BERGMANS CECILE JOHANNA , VINCKEN JEAN PAUL , BELDMAN GERRIT , VORAGEN ALPHONS GERARD JOSEPH , HERWEIJER MARGARETA ADRIANA , OOIJEN ALBERT JOHANNES JOSEPH
发明人： MEEUWSEN PETRUS JOHANNES ALBER , VAN DER VLUGT-BERGMANS CECILE , VINCKEN JEAN PAUL , BELDMAN GERRIT , VORAGEN ALPHONS GERARD JOSEPH , HERWEIJER MARGARETA ADRIANA , VAN OOIJEN ALBERT JOHANNES JOS
IPC分类号： A23L2/84 , A23L29/00 , A23L29/231 , C12N9/24 , C12N15/55 , C12P21/00 , C12Q1/34 , A23L1/0524 , A23L1/06
CPC分类号： C12Y302/01171 , A23L2/84 , A23L29/06 , A23L29/231 , C12N9/2402 , C12Q1/34 , C12Y302/01015 , C12Y302/01099 , G01N2333/924
摘要： Polypeptides possessing a novel activity, namely endo-xylogalacturonase activity, are disclosed. These polypeptides can degrade pectin found in plant extracts and plant materials, and in particular the "hairy" regions of pectin polymers. In particular, the polypeptides can cleave in a galacturonic acid polymer at internal glycocidic bonds. The novel enzyme XghA is disclosed, and its amino acid sequence and encoding DNA sequence given. This polypeptide was expressed in yeast cells and has been used to treat vegetable material, in particular soy and fruit juice in the preparation of edible foodstuffs.
摘要翻译：公开了具有新活性的多肽，即内切木糖聚半乳糖醛酸酶活性。这些多肽可以降解在植物提取物和植物材料中发现的果胶，特别是果胶聚合物的“毛发”区域。特别地，多肽可以在内部糖苷键处在半乳糖醛酸聚合物中切割。公开了新型XghA酶，其氨基酸序列和编码DNA序列。该多肽在酵母细胞中表达，并且已经用于处理植物材料，特别是在可食用食品的制备中的大豆和果汁。

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