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1. 发明申请

WO2014180732A1 COMPOSITIONS AND METHODS FOR INHOMOGENEOUS SODIUM DISTRIBUTION 审中-公开
标题翻译：非均质钠分布的组合物和方法
公开(公告)号：WO2014180732A1
公开(公告)日：2014-11-13
申请号：PCT/EP2014/058861
申请日：2014-04-30
申请人： NESTEC S.A.
发明人： WOO, Kyungsoo
IPC分类号： A23L1/237 , A23L1/22 , A23L1/0522
CPC分类号： A23L1/0522 , A23L23/00 , A23L27/40 , A23L27/84 , A23L27/88 , A23L29/212 , A23V2002/00
摘要： A food composition comprises starch and sodium and enhances saltiness perception while maintaining good taste and texture. The sodium is added to the composition after a food polymer transition in which an insoluble starch gel is formed, and the food polymer has reduced affinity for sodium after the transition. As a result, the sodium is more in the aqueous phase of the composition rather than in the polymer phase. Distribution of the sodium more in the aqueous phase causes the sodium to be more available for saltiness perception when the composition is consumed relative to compositions in which the sodium is mainly in the polymer phase. Potassium chloride can be added before the food polymer transition and entrapped or bound by the food polymer to decrease the sodium affinity of the food polymer and also mask the off taste associated with high levels of potassium chloride.
摘要翻译：食品组合物包括淀粉和钠，并增强咸味感，同时保持良好的味道和质感。在其中形成不溶性淀粉凝胶的食品聚合物转变后，将钠加入到组合物中，并且食品聚合物在转变后对钠的亲和力降低。结果，钠在组合物的水相中比在聚合物相中更多。相对于其中主要在聚合物相中的组合物，当组合物被消耗时，钠在水相中的分布更多地导致钠更可用于咸味感知。可以在食品聚合物转化之前加入氯化钾，并被食品聚合物包埋或结合，以降低食品聚合物的钠亲和力，并且掩盖与高含量氯化钾相关的脱落味道。

2. 发明申请

WO2016074839A1 INCREASED SALT PERCEPTION IN PROCESSED FOOD BY INHOMOGENEOUS SODIUM DISTRIBUTION 审中-公开
标题翻译：通过不均匀的钠分布增加食物中的盐含量
公开(公告)号：WO2016074839A1
公开(公告)日：2016-05-19
申请号：PCT/EP2015/071731
申请日：2015-09-22
申请人： NESTEC S.A.
发明人： WOO, Kyungsoo
IPC分类号： A23L1/39 , A23L1/05 , A23L1/0524 , A23L1/0526 , A23L1/053 , A23L1/0532 , A23L1/0534 , A23L1/054 , A23L1/0562 , A23L1/22 , A23L1/237
CPC分类号： A23L23/00 , A23L27/40 , A23L29/20 , A23L29/231 , A23L29/238 , A23L29/25 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/272 , A23L29/284 , A23V2002/00
摘要： The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition.
摘要翻译：本发明涉及一种在不影响所述食品的咸味的情况下减少食品中的钠的方法和产生的食品组合物。特别地，本发明涉及一种生产食品组合物的方法，该方法包括以下步骤：将非淀粉水胶体聚合物胶凝在含水食品基质中; 冷却包含凝胶化的水胶体聚合物的食品基质; 并向冷却的食品基质中加入钠以形成食物组合物。

3. 发明申请

WO2015197496A1 LIQUID DAIRY BLEND FOR CULINARY FOOD PRODUCTS 审中-公开
标题翻译：液体乳制品用于食品
公开(公告)号：WO2015197496A1
公开(公告)日：2015-12-30
申请号：PCT/EP2015/063854
申请日：2015-06-19
申请人： NESTEC S.A.
发明人： BARNES, Gale Jeffrey , KUNETZ, Christine Frances , WOO, Kyungsoo
IPC分类号： A23C9/15 , A23C11/04 , A23L1/39 , A23L1/40
CPC分类号： A23C9/1512 , A23C9/1528 , A23C9/1544 , A23C11/04 , A23C19/0904 , A23L23/00 , A23L23/10
摘要： The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.
摘要翻译：本发明涉及一种适合用于制备基于乳制品的调味酱或烹制的烹饪菜肴的液体乳制品混合物，其包括乳蛋白质和脂肪; 其中乳蛋白是乳清蛋白和酪蛋白，乳清蛋白：酪蛋白的比例为0.3-0.5，液体乳制品混合物的pH为5.8-6.2。本发明还涉及一种生产本发明的液体乳制品混合物的方法。

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