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2. 发明申请

WO1990015147A1 PURIFIED RESISTANT STARCH PRODUCTS AND THEIR PREPARATION 审中-公开
标题翻译：纯化淀粉产品及其制备
公开(公告)号：WO1990015147A1
公开(公告)日：1990-12-13
申请号：PCT/US1990003205
申请日：1990-06-06
申请人： WASHINGTON STATE UNIVERSITY RESEARCH FOUNDATION, ... , POMERANZ, Yeshajahu , SIEVERT, Dietmar
发明人： WASHINGTON STATE UNIVERSITY RESEARCH FOUNDATION, ...
IPC分类号： C12P19/14
CPC分类号： C12P19/14 , A23L7/109 , A23L29/35 , C08B30/12
摘要： Processes and products containing purified resistant starch with high resistant starch content. The processes include forming a water-starch suspension. The water-starch suspension is heated to temperatures above 100 DEG C and cooled to form a crude starch gel. The gel is comminuted and mixed with an amylase. The amylase digests non-resistant starch fractions leaving resistant starch. The amylase is inactivated, such as by heat treatment above 100 DEG C. Resistant starch is concentrated by washing and separating the non-solubilized resistant starch fraction, such as by centrifugation. Purification, such as with water and/or ethanol improves flavor, odor, and taste. The purified resistant starch products can be used as additives in novel food products to substitute for conventional dietary fiber sources, reduce caloric content, bind water, and absorb heat. Concentrated resistant starch can also be administered orally as powders, tablets, capsules, or caplets as a dietary supplement affecting gastrointestinal tract function.
摘要翻译：含有高抗性淀粉含量的纯化抗性淀粉的方法和产品。该方法包括形成水 - 淀粉悬浮液。将水 - 淀粉悬浮液加热至100℃以上并冷却，形成粗淀粉凝胶。将凝胶粉碎并与淀粉酶混合。淀粉酶消化残留抗性淀粉的抗性淀粉。淀粉酶被灭活，例如通过在100℃以上的热处理。通过洗涤和分离未溶解的抗性淀粉部分，例如通过离心来浓缩抗性淀粉。纯化，例如用水和/或乙醇改善风味，气味和味道。纯化抗性淀粉产品可用作新型食品中的添加剂，以代替常规膳食纤维来源，降低热量，结合水分和吸收热量。抗敏淀粉也可作为粉剂，片剂，胶囊或小珠片口服，作为影响胃肠道功能的膳食补充剂。

3. 发明申请

WO2003001184A1 METHOD AND INSTALLATION OF ANTICIPATORY EVALUATION OF PASTE VISCOSITY AND OF VISCOSITY CONTROLLED PASTE PREPARATION 审中-公开
标题翻译：糊剂粘度和粘度控制膏体制备的预测评估方法与安装
公开(公告)号：WO2003001184A1
公开(公告)日：2003-01-03
申请号：PCT/IB2002/001809
申请日：2002-05-24
申请人： SOCIETE DES PRODUITS NESTLE S.A. , LEMPEREUR, Isabelle , NZABONIMPA, Rukundo , SIEVERT, Dietmar
发明人： LEMPEREUR, Isabelle , NZABONIMPA, Rukundo , SIEVERT, Dietmar
IPC分类号： G01N11/00
CPC分类号： G01N11/00 , G01N21/3563 , G01N21/359 , G01N2011/008 , G01N2201/129
摘要： A method and installation combines anticipatory evaluation of the viscosity of a paste to be prepared with a flour and further ingredients, the preparation of said paste and the further treatment in order to obtain a final product. It comprises the steps of obtaining on-line a near infrared measurement (NIR) of the flour, using the measurement in a correlation in order to obtain an anticipatory viscosity value, adjusting the content of flour and/or of the further ingredients to obtain a target viscosity value, measuring on-line (OV) the viscosity of the paste obtained with the adjusted contents of flour and further ingredients, and further adjusting said contents in order to obtain a closed viscosity control loop at factory level. These method and installation are inexpensive, very precise and may be easily adapted to existing production lines. The products obtained are moreover of perfect quality.
摘要翻译：一种方法和装置结合对面粉和其他成分制备的糊状物的粘度的预期评估，所述糊料的制备和进一步处理以获得最终产品。其包括以下步骤：使用相关性的测量在线获得面粉的近红外测量（NIR），以获得预期粘度值，调节面粉和/或其他成分的含量以获得目标粘度值，在线测量通过调整的面粉和其他成分含量获得的糊状物的粘度，并进一步调整所述内容物，以便在工厂级别获得闭合粘度控制回路。这些方法和安装是便宜的，非常精确的，并且可以容易地适应现有的生产线。所获得的产品还具有完美的品质。

4. 发明申请

WO2003037100A1 MANIPULATION OF CHOCOLATE FLAVOUR 审中-公开
标题翻译：巧克力香精的操作
公开(公告)号：WO2003037100A1
公开(公告)日：2003-05-08
申请号：PCT/EP2002/007055
申请日：2002-06-25
申请人： SOCIETE DES PRODUITS NESTLE S.A. , KOCHHAR, Sunil , BUDWIG, Christopher , HANSEN, Carl, Erik , JUILLERAT, Marcel, Alexandre , SPADONE, Jean-Claude , NICOLAS, Pierre , REDGWELL, Robert , ARMSTRONG, Euan , SIEVERT, Dietmar
发明人： KOCHHAR, Sunil , BUDWIG, Christopher , HANSEN, Carl, Erik , JUILLERAT, Marcel, Alexandre , SPADONE, Jean-Claude , NICOLAS, Pierre , REDGWELL, Robert , ARMSTRONG, Euan , SIEVERT, Dietmar
IPC分类号： A23G1/00
CPC分类号： A23G1/30 , A23G1/04 , A23G1/36 , A23G1/40 , A23G1/44 , A23G1/46 , A23G1/48
摘要： A process for manipulating the flavour of a single mass of chocolate which comprises first reducing or removing the natural flavour form the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavour to the chocolate mass. The flavour provides any of the following attributes : cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.
摘要翻译：一种操作单块巧克力的风味的方法，其包括首先将巧克力成分或巧克力物质还原或除去天然香料，然后向巧克力块中加入有效量的风味。风味提供以下任何特性：可可/乳制品，烤，甜，苦，面包屑，焦糖，果香，花香，饼干，烘焙，熟食，麦片，麦芽，爆米花，涩味或果仁酸。

5. 发明申请

WO1996003057A1 FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION. 审中-公开
标题翻译：食品级纹理剂包含高分子淀粉颗粒和其制备方法。
公开(公告)号：WO1996003057A1
公开(公告)日：1996-02-08
申请号：PCT/IB1995000556
申请日：1995-07-13
申请人： SOCIETE DES PRODUITS NESTLE S.A. , BAENSCH, Johannes , GUMY, Didier , SIEVERT, Dietmar , WÜRSCH, Pierre
发明人： SOCIETE DES PRODUITS NESTLE S.A.
IPC分类号： A23L01/0522
CPC分类号： A23C9/137 , A23L23/00 , A23L27/60 , A23L29/212 , A23L29/35 , C08B30/12 , C08B30/20
摘要： The food grade texture agent of the invention is in the form of thermally stabilized swelling resistant and non cristalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the starch is of 40 to 70 %, and in which 90 % of the particles have a diameter in the range of 5 to 30 microns. This agent can be prepared by suspending the high amylose starch in water, heating the slurry thus obtained to about 80-100 DEG C, preferably 90-100 DEG C, under continuous controlled stirring without shearing but sufficient to avoid particle aggregation and so as to form the aimed particle gel product, and cooling said product. It can be used in food preparations as fat replacer and/or whitening agent.
摘要翻译：本发明的食品级织构剂是高度直链淀粉淀粉的热稳定的抗膨胀抗性和非结晶性颗粒的形式，其呈现凝胶软结构，其中淀粉的直链淀粉含量为40-70％其中90％的颗粒具有在5至30微米范围内的直径。该试剂可以通过将高直链淀粉淀粉悬浮在水中制备，将所得浆液加热至约80-100℃，优选90-100℃，连续控制搅拌下进行剪切，但不足以避免颗粒聚集，形成目标颗粒凝胶产物，并冷却所述产品。它可以作为脂肪替代品和/或美白剂在食品制剂中使用。

6. 发明申请

WO03037099A8 CHOCOLATE FLAVOUR MANIPULATION 审中-公开
标题翻译：巧克力调味料
公开(公告)号：WO03037099A8
公开(公告)日：2004-08-12
申请号：PCT/EP0207054
申请日：2002-06-25
申请人： NESTLE SA , HANSEN CARL ERIK , BUDWIG CHRISTOPHER , KOCHHAR SUNIL , JUILLERAT MARCEL ALEXANDRE , SPADONE JEAN-CLAUDE , NICOLAS PIERRE , REDGWELL ROBERT , ARMSTRONG EUAN , SIEVERT DIETMAR
发明人： HANSEN CARL ERIK , BUDWIG CHRISTOPHER , KOCHHAR SUNIL , JUILLERAT MARCEL ALEXANDRE , SPADONE JEAN-CLAUDE , NICOLAS PIERRE , REDGWELL ROBERT , ARMSTRONG EUAN , SIEVERT DIETMAR
IPC分类号： A23G1/30 , A23G1/00 , A23G1/21 , A23L27/21 , A23L27/28
CPC分类号： A23G1/30 , A23G1/0006 , A23L27/215 , A23L27/28

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