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1. 发明申请

WO2017021073A1 SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND GELLAN GUM 审中-公开
标题翻译：包含无机盐，FAT和GELLAN GUM的储存浓缩物
公开(公告)号：WO2017021073A1
公开(公告)日：2017-02-09
申请号：PCT/EP2016/065237
申请日：2016-06-30
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BLIJDENSTEIN, Theodorus, Berend, Jan , MELLEMA, Michel , DE OLIVEIRA, Marcelo, Camilo , SILVA PAES, Sabrina
IPC分类号： A23P10/20 , A23L29/256 , A23L29/269 , A23L23/10
CPC分类号： A23L23/10 , A23L29/015 , A23L29/272 , A23P10/20 , A23V2002/00 , A23V2250/0618 , A23V2250/5054 , A23V2250/5118
摘要： The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.8-8 wt.% of gellan gum; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt.% of vegetable matter; h) 0-10 wt.% water; wherein the components a) to e) together constitute at least 55 wt.% of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt.% of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.
摘要翻译：本发明涉及一种美味浓缩物，其含有：a）22-85重量％的无机盐; b）2-60重量％的脂肪; c）0.8-8重量％的结冷胶; d）0-25重量％的谷氨酸组分; e）0-25％（重量）淀粉组分; f）0-20重量％的糖; g）0-45重量％的植物物质; h）0-10重量％水; 其中组分a）至e）一起构成至少55重量％的咸味浓缩物，并且其中组分a）至h）一起构成至少75重量％的咸味浓缩物。这种咸味浓缩物可以适用于肉汤，肉汤，汤，酱汁或肉汁的制备，不仅赋予味道和味道增强，而且还可以改善最终产品的质感。

2. 发明申请

WO2017021070A1 SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND CARBOXYMETHYL CELLULOSE 审中-公开
标题翻译：包含无机盐，脂肪和羧甲基纤维素的储存浓缩物
公开(公告)号：WO2017021070A1
公开(公告)日：2017-02-09
申请号：PCT/EP2016/065234
申请日：2016-06-30
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BLIJDENSTEIN, Theodorus, Berend, Jan , MELLEMA, Michel , OLIVEIRA, Marcelo, Camilo De , ORTEGA GALINDO, Martha
IPC分类号： A23P10/20 , A23L29/262 , A23L23/10
CPC分类号： A23L23/10 , A23L29/015 , A23L29/262 , A23P10/20 , A23V2002/00 , A23V2250/0618 , A23V2250/51082 , A23V2250/5118
摘要： The in invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.8-12 wt.% of carboxymethyl cellulose; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt.% of vegetable matter; h) 0-10 wt.% water; wherein the components a) to e) together constitute at least 55 wt.% of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt.% of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.
摘要翻译：本发明涉及一种美味浓缩物，其含有：a）22-85重量％的无机盐; b）2-60重量％的脂肪; c）1.8-12重量％的羧甲基纤维素; d）0-25重量％的谷氨酸组分; e）0-25％（重量）淀粉组分; f）0-20重量％的糖; g）0-45重量％的植物物质; h）0-10重量％水; 其中组分a）至e）一起构成至少55重量％的咸味浓缩物，并且其中组分a）至h）一起构成至少75重量％的咸味浓缩物。这种咸味浓缩物可以适用于肉汤，肉汤，汤，酱汁或肉汁的制备，不仅赋予味道和味道增强，而且还可以改善最终产品的质感。

3. 发明申请

WO2016055298A1 EDIBLE AERATED FAT-CONTINUOUS COMPOSITION 审中-公开
标题翻译：可食用脂肪连续组合物
公开(公告)号：WO2016055298A1
公开(公告)日：2016-04-14
申请号：PCT/EP2015/072271
申请日：2015-09-28
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BLIJDENSTEIN, Theodorus, Berend, Jan , GOLEMANOV, Konstantin Nikolaev , DE GROOT, Petrus, Wilhelmus, Nicolaas , STOYANOV, Simeon, Dobrev , WIERINGA, Jan, Alders
IPC分类号： A23D9/04 , A23D9/007 , A23D7/005 , A23D7/015 , A23D7/04
CPC分类号： A23D7/001 , A23D7/0056 , A23D7/013
摘要： Edible aerated fat-continuous composition comprising: from 55 to 99 wt. % of liquid oil; from 0.1 to 20 wt. % of hardstock fat; an overrun of 5 to 500 % and from 0.1 to 5 wt. % of particulate silicon dioxide.
摘要翻译：食用充气脂肪连续组合物，其包含：55至99重量％液体油％ 0.1至20wt。硬脂肪脂肪％超过5至500％和0.1至5wt。％的颗粒状二氧化硅。

4. 发明申请

WO2020002510A1 SHAPED SAVOURY CONCENTRATE AND PROCESS FOR THE PREPARATION THEREOF 审中-公开
公开(公告)号：WO2020002510A1
公开(公告)日：2020-01-02
申请号：PCT/EP2019/067173
申请日：2019-06-27
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： ARNAUDOV, Luben, Nikolaev , BLIJDENSTEIN, Theodorus, Berend, Jan , VAN MALSSEN, Kees, Frederik , STOYANOV, Simeon, Dobrev
IPC分类号： A23L27/10 , A23P10/25 , A23L27/22 , A23L27/40 , A23L33/115 , A23L23/10
摘要： The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt.%, said process comprising: a) combining the following ingredients to prepare a powder mixture: -100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof, - 2-150 parts by weight of one or more particulate ingredients selected from b) admixing 5-150 parts by weight of a fat component to the powder mixture, wherein the fat component has an N20 of at least 20% and a N35 of less than 30%, wherein on admixing with the powder mixture the fat component has an N20 of at least 10%, to form a paste, c) extruding the paste into shaped savoury concentrate.

5. 发明申请

WO2016066383A1 FOOD CONCENTRATE 审中-公开
标题翻译：食物浓度
公开(公告)号：WO2016066383A1
公开(公告)日：2016-05-06
申请号：PCT/EP2015/073052
申请日：2015-10-06
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BLIJDENSTEIN, Theodorus, Berend, Jan , PAUNOV, Vesselin, Nikolaev , RUTKEVICIUS, Marius , STOYANOV, Simeon,Dobrev
IPC分类号： A23L1/40 , A23L1/05
CPC分类号： A23L23/10 , A23L29/20
摘要： The present invention relates to a food concentrate comprising a solid phase and a gel phase; in particular the invention relates to a food concentrate with gel particles embedded in the solid matrix. The invention further relates to a method for preparing such compositions, and to use of the compositions. It is an object of the invention to provide a food concentrate that is dissolving fast in hot water, and is easy to crumble. It is found that a food concentrate comprising gel particles embedded in a solid matrix provides a good strength of the concentrate, a fresh appearance due to the gel particles and fast dissolution due to the hybrid structure of solid and gel phases in a single concentrate.
摘要翻译：本发明涉及包含固相和凝胶相的食物浓缩物; 特别地，本发明涉及具有嵌入固体基质中的凝胶颗粒的食物浓缩物。本发明还涉及一种制备这种组合物的方法，以及该组合物的用途。本发明的目的是提供一种在热水中快速溶解并易于破碎的食物浓缩物。发现包含固体基质中的凝胶颗粒的食物浓缩物提供了浓缩物的良好强度，由于凝胶颗粒的新鲜外观以及由于单一浓缩物中固体和凝胶相的混合结构而迅速溶解。

6. 发明申请

WO2019091735A1 FOOD CONCENTRATE AND PROCESS FOR PREPARING THE CONCENTRATE 审中-公开
公开(公告)号：WO2019091735A1
公开(公告)日：2019-05-16
申请号：PCT/EP2018/078425
申请日：2018-10-17
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BLIJDENSTEIN, Theodorus, Berend, Jan , INOUE, Chiharu
IPC分类号： A23L23/10 , A23L29/20
摘要： The present invention relates to a food concentrate comprising a pasty bouillon matrix comprising inclusions of jelly material. The invention further relates to a method for preparing such compositions, and to use of the compositions. In particular, the composition comprises a matrix and a jelly material, wherein - the matrix comprises, by weight of the total matrix:, i 4-50% by weight, of fat or oil; ii 10-70% by weight, of crystal filler; iii 0-20% by weight, of soft filler iv 0.5-60% by weight, of taste imparting components; and v 0 -10% by weight, of water; and the jelly material comprises: i 20-80% by weight of the total jelly material, of a liquid carrier; ii 0.1-10% (by weight of liquid carrier) of a gelling agent; iii 3-30%w (by weight of water of the jelly material) of salt; and iv 0.5-60% by weight of the total jelly material taste imparting components; and wherein the concentrate comprises 5-50%w by volume of the inclusions; and wherein the size of the inclusion is between 100 micrometer and 5 mm; and wherein the liquid carrier comprises water and 40-95%, by weight of liquid carrier, of glycerol.

7. 发明申请

WO2019015932A1 SHAPED SAVOURY CONCENTRATE 审中-公开
公开(公告)号：WO2019015932A1
公开(公告)日：2019-01-24
申请号：PCT/EP2018/067458
申请日：2018-06-28
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BLIJDENSTEIN, Theodorus, Berend, Jan , KELDER, Jasper, David, Hidde
IPC分类号： A23P30/20 , A23L27/10 , A23L23/10 , A23L29/00 , A23L29/269
摘要： The present invention relates to a shaped edible savoury concentrate, comprising a plurality of discrete strands of a savoury base, said savoury base comprising, by weight of the savoury base, 10 to 50 wt.% fat, 20 to 85 wt.% of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, 1 to 40 wt.% savoury taste giving ingredients selected from glutamate, 5'-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof, wherein the concentrate has a weight in the range of 2 to 100 g and a hardness in the range of 10 to 100 N.. The invention also relates a method for preparing such a concentrate and to the use of such a concentrate for preparing bouillon, soups, sauces, gravies or for use as a seasoning.

8. 发明申请

WO2017186514A1 SHAPED SAVOURY CONCENTRATE AND PROCESS FOR THE PREPARATION THEREOF 审中-公开
标题翻译：成形的精制浓缩物及其制备方法
公开(公告)号：WO2017186514A1
公开(公告)日：2017-11-02
申请号：PCT/EP2017/058992
申请日：2017-04-13
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d/b/a UNILEVER
发明人： ARNAUDOV, Luben, Nikolaev , BLIJDENSTEIN, Theodorus, Berend, Jan , STOYANOV, Simeon
IPC分类号： A23L23/10 , A23L27/00 , A23P30/20
摘要： The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt.%, said process comprising: a) mixing the following ingredients to prepare a fat containing powder mixture:. edible salt selected from sodium chloride, potassium chloride and combinations thereof,. one or more particulate ingredients selected from sugars, glutamate, flour, starch, plant pieces and combinations thereof, and. liquid or molten fat, said fat comprising at least 30 wt.% of vegetable oil; b) mixing the fat containing powder mixture with an edible polar liquid to produce a paste; c) optionally mixing the paste with edible components selected from fat, garnish and combinations thereof; and d) forming the paste into shaped articles by means of extrusion. The invention also relates to an extruded shaped savoury concentrate that retains its shape at elevated temperatures.
摘要翻译：本发明涉及一种制备水活度小于0.8且总脂肪含量为10-35重量％的成形咸味浓缩物的方法，所述方法包括：a）将以下物质混合配制含脂肪粉末混合物的成分：选自氯化钠，氯化钾及其组合的食用盐。一种或多种选自糖，谷氨酸，面粉，淀粉，植物片及其组合的颗粒成分，和。液体或熔融脂肪，所述脂肪包含至少30重量％的植物油; b）将含脂肪的粉末混合物与可食用极性液体混合以产生糊剂; c）任选地将所述糊与选自脂肪，装饰物及其组合的可食用组分混合; 和d）通过挤出将糊剂成形为成形制品。本发明还涉及在高温下保持其形状的挤出成形咸味浓缩物。

9. 发明申请

WO2012104286A1 AERATED FOOD PRODUCTS 审中-公开
标题翻译：食品类食品
公开(公告)号：WO2012104286A1
公开(公告)日：2012-08-09
申请号：PCT/EP2012/051528
申请日：2012-01-31
申请人： UNILEVER PLC , UNILEVER N.V. , HINDUSTAN UNILEVER LIMITED , ARNAUDOV, Luben, Nikolaev , BLIJDENSTEIN, Theodorus, Berend, Jan , COX, Andrew, Richard , KIM, Hyun-Jung , STOYANOV, Simeon, Dobrev
发明人： ARNAUDOV, Luben, Nikolaev , BLIJDENSTEIN, Theodorus, Berend, Jan , COX, Andrew, Richard , KIM, Hyun-Jung , STOYANOV, Simeon, Dobrev
IPC分类号： A23L1/00 , A23G9/32 , C07K14/37 , A23L1/39 , A23J3/08
CPC分类号： A23G9/38 , A23G9/32 , A23J3/08 , A23J3/10 , A23L23/00 , A23P30/40
摘要： The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.
摘要翻译：本发明的目的是提供含有疏水蛋白的充气食品和不干扰疏水蛋白的蛋白质，并且其在保存期间纹理保持稳定。这一目标通过含有不具有表面活性的聚集蛋白质颗粒的充气食品来满足。

10. 发明申请

WO2011015504A2 AERATED PRODUCTS 审中-公开
标题翻译：加工产品
公开(公告)号：WO2011015504A2
公开(公告)日：2011-02-10
申请号：PCT/EP2010/060950
申请日：2010-07-28
申请人： UNILEVER PLC , UNILEVER N.V. , HINDUSTAN UNILEVER LIMITED , BLIJDENSTEIN, Theodorus, Berend, Jan , COX, Andrew, Richard , KIM, Hyun-Jung , STOYANOV, Simeon, Dobrev
发明人： BLIJDENSTEIN, Theodorus, Berend, Jan , COX, Andrew, Richard , KIM, Hyun-Jung , STOYANOV, Simeon, Dobrev
IPC分类号： A23L1/00 , A23L1/054 , A61K8/64 , A61Q5/02 , A61Q5/12 , A61Q19/00 , A61Q19/10 , C11D3/38 , C11D17/00 , C11D3/00
CPC分类号： A61K8/046 , A23L27/60 , A23L33/195 , A23P30/40 , A23V2002/00 , A61K8/64 , A61Q5/02 , A61Q19/10 , A23V2250/546 , A23V2200/226
摘要： Aerated products containing crosslinked hydrophobin exhibit increased foam stability in presence of surface active agents.
摘要翻译：含有交联疏水蛋白的充气产品在表面活性剂存在下表现出增加的泡沫稳定性。

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