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1. 发明申请

WO2018114382A1 FOOD CONCENTRATE 审中-公开
公开(公告)号：WO2018114382A1
公开(公告)日：2018-06-28
申请号：PCT/EP2017/081966
申请日：2017-12-08
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： LEMMERS, Marc , MELLEMA, Michel , MELWITZ, Dieter, Werner , SCHMID, Hermann
IPC分类号： A23L29/281 , A23L23/10
摘要： The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a seasoned dish. Present day consumers prefer natural ingredients in food products, especially ingredients that they are familiar with. One of the most common gelling agents available in concentrated foods is gelatine. Homemade stock, prepared from animal bones or carcasses, contains gelatine and when cooled down has a gel like appearance. Nevertheless, gelatine used as single gelling agent does not provide the required gelling in the presence of the high salt content needed for a savoury concentrate, which remains to be desired. It is therefore an object of the present invention to provide high salt structured food concentrates, based on gelatine, typically in the form of a gelled food concentrate.

2. 发明申请

WO2018114383A1 FOOD CONCENTRATE 审中-公开
公开(公告)号：WO2018114383A1
公开(公告)日：2018-06-28
申请号：PCT/EP2017/081967
申请日：2017-12-08
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： LEMMERS, Marc , MELLEMA, Michel , MELWITZ, Dieter, Werner , SCHMID, Hermann
IPC分类号： A23L29/281 , A23L23/10
摘要： The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a seasoned dish. Present day consumers prefer natural ingredients in food products, especially ingredients that they are familiar with. One of the most common gelling agents available in concentrated foods is gelatine. Homemade stock, prepared from animal bones or carcasses, contains gelatine and when cooled down has a gel like appearance. Nevertheless, gelatine used as single gelling agent does not provide the required gelling in the presence of the high salt content needed for a savoury concentrate, which remains to be desired. It is therefore an object of the present invention to provide high salt structured food concentrates, based on gelatine, typically in the form of a gelled food concentrate.

3. 发明申请

WO2017055090A1 FOOD CONCENTRATE 审中-公开
标题翻译：食物浓度
公开(公告)号：WO2017055090A1
公开(公告)日：2017-04-06
申请号：PCT/EP2016/071755
申请日：2016-09-15
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： LEMMERS, Marc , MELLEMA, Michel , MELWITZ, Dieter, Werner , SCHMID, Hermann
IPC分类号： C09H5/00 , A23L29/281 , A23L23/00 , A23L23/10
CPC分类号： A23L29/284 , A23L23/00 , A23L23/10 , A23L29/30 , C08L89/06 , C09H5/00
摘要： A food concentrate in the form of a gel for preparing a ready-to-eat food product comprising low amounts of gelatine, high amounts of salt.
摘要翻译：一种用于制备包含少量明胶，大量盐的即食食品的凝胶形式的食物浓缩物。

4. 发明申请

WO2012175318A1 METHOD OF PREPARING DEHYDRATED SAUTEED VEGETABLE PIECES 审中-公开
标题翻译：制备脱水蔬菜切片的方法
公开(公告)号：WO2012175318A1
公开(公告)日：2012-12-27
申请号：PCT/EP2012/060491
申请日：2012-06-04
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , JESSBERGER, Sonja, Erika , MÖNNINGHOF, Julia , SCHMID, Hermann , SPRAUL, Martin, Helmut
发明人： JESSBERGER, Sonja, Erika , MÖNNINGHOF, Julia , SCHMID, Hermann , SPRAUL, Martin, Helmut
IPC分类号： A23L1/212 , A23L1/01 , A23L1/224
CPC分类号： A23B7/022 , A23L19/03 , A23L27/105 , A23L27/16
摘要： The present invention provides method of preparing dehydrated sautéed vegetable pieces, said method comprising: ⋅ providing pieces of fresh vegetable belonging to the genus Allium, at least 50 wt.% of said vegetable pieces having a weight of 0.05-5 g; ⋅ combining said vegetable pieces with an oil component in a weight ratio 1:25 to 20:1 to produce a vegetable-oil combination; ⋅ heating the vegetable-oil combination to a temperature of 80-100°C for 3-80 minutes whilst ensuring that the water content of the vegetable pieces is reduced by not more than 20%; ⋅ removing a part of the oil contained in the heated vegetable-oil combination and recovering the heated vegetable pieces; and ⋅ dehydrating the heated vegetable pieces at a temperature of less than 98°C for at least hour to produce dehydrated sautéed vegetable pieces having a water activity of less than 0.5 and an oil content of less than 45 wt.%. This method produces dehydrated vegetables with excellent shelf life stability. The dehydrated pieces can be rehydrated to produce vegetable pieces having very good taste and texture.
摘要翻译：本发明提供了制备脱水调味蔬菜片的方法，所述方法包括：·提供属于葱属的新鲜植物片，至少50重量％的所述植物片重量为0.05-5g; ·以1:25〜20:1的重量比组合所述植物油与油成分，生成植物油组合; ·将植物油组合物加热至80-100℃的温度3-80分钟，同时确保植物油的含水量减少不超过20％; ·除去加热的植物油组合物中所含的一部分油并回收加热的植物片; 以及·在低于98℃的温度下将加热的植物片段脱水至少一小时，以生产水分低于0.5且油含量低于45重量％的脱水调味蔬菜片。该方法生产出具有优良保质期稳定性的脱水蔬菜。脱水片可以再水合，生产出非常好的味道和质地的蔬菜片。

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