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1. 发明申请

WO2016050456A1 FOOD CONCENTRATE 审中-公开
标题翻译：食物浓度
公开(公告)号：WO2016050456A1
公开(公告)日：2016-04-07
申请号：PCT/EP2015/070448
申请日：2015-09-08
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d.b.a. UNILEVER
发明人： INOUE, Chiharu , KOPPERT, Remco, Johannes , LEMMERS, Marc , MELLEMA, Michel
IPC分类号： A23L1/40 , A23L1/0562
CPC分类号： A23L23/10 , A23L29/284
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. It is therefore an object of the present invention to provide high salt gelled food concentrates, based on gelatine. It is found that at high salt concentrations type A gelatine gels can be obtained at gelatine concentrations that would otherwise lead to gel-liquid phase separation by the addition of certain amino acids.
摘要翻译：本发明涉及浓缩食品组合物领域。它还涉及制备该方法的方法。它还涉及所述食物组合物用于制备汤，汤，酱汁，肉汁或经验丰富的菜肴的用途。因此，本发明的目的是提供基于明胶的高盐胶凝食物浓缩物。发现在高盐浓度下，可以在明胶浓度下获得A型明胶，否则会通过加入某些氨基酸导致凝胶 - 液相分离。

2. 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.

3. 发明申请

WO2017021069A1 SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUMS 审中-公开
标题翻译：含有无机盐，脂肪和多糖类的储存浓缩物
公开(公告)号：WO2017021069A1
公开(公告)日：2017-02-09
申请号：PCT/EP2016/065233
申请日：2016-06-30
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： GENÇASLAN, Alper , MELLEMA, Michel , DE OLIVEIRA, Marcelo, Camilo
IPC分类号： A23P10/20 , A23L29/238 , A23L29/244 , A23L29/269 , A23L23/10
CPC分类号： A23L23/10 , A23L29/015 , A23L29/238 , A23L29/244 , A23L29/27 , A23P10/20 , A23V2002/00 , A23V2250/0618 , A23V2250/506 , A23V2250/5066 , A23V2250/507 , A23V2250/5086 , A23V2250/5118
摘要： The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.2-4.8 wt.% of xanthan gum; d) 0.2-4.8 wt.% polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combinations thereof; e) 0-25 wt.% of glutamate component; f) 0-25 w.% starch component; g) 0-20 wt.% of sugar; h) 0-45 wt.% of vegetable matter; wherein the components a) to f) together constitute at least 55 wt.% of the savoury concentrate; and wherein the combination of xanthan gum and the polysaccharide gum is present in the savoury concentrate in a concentration of 0.6-5 wt.%. 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）0.2-4.8重量％的黄原胶; d）选自刺槐豆胶，瓜尔胶，魔芋胶及其组合的0.2-4.8重量％多糖胶; e）0-25重量％的谷氨酸成分; f）0-25％（重量）淀粉组分; g）0-20重量％的糖; h）0-45重量％的植物物质; 其中组分a）至f）一起构成至少55重量％的咸味浓缩物; 并且其中黄原胶和多糖胶的组合以0.6-5重量％的浓度存在于美味浓缩物中。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。

4. 发明申请

WO2015055431A1 BINDER COMPOSITION COMPRISING GAS 审中-公开
标题翻译：包含气体的粘合剂组合物
公开(公告)号：WO2015055431A1
公开(公告)日：2015-04-23
申请号：PCT/EP2014/071003
申请日：2014-10-01
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d/b/a UNILEVER
发明人： EWALD, Ron Kai Jürgen , LAMRANI ÉP VERMEIDEN, Mariama , MELLEMA, Michel , RUPP, Winfried
IPC分类号： A23L1/40
CPC分类号： A23L1/05 , A23L1/0522 , A23L1/056 , A23L1/40 , A23L23/10 , A23L29/20 , A23L29/212 , A23L29/275 , A23V2002/00
摘要： A food product comprising: ⋅ starch, ⋅ from 15 to 50 wt% of fat, wherein the total amount of salt, monosodium glutamate and sugar taken together is less than 5 wt%, wherein the product is in the form of a paste and wherein the product has a density of between 0.6 and 1.0kg/l at 20 °C.
摘要翻译： 1.一种食品，其特征在于，包括：·淀粉，·15〜50重量％的脂肪，其中，盐，味精和谷氨酸钠的总量少于5重量％，其中，所述产品为糊状，该产品在20℃下的密度为0.6-1.0kg / l。

5. 发明申请

WO2014067839A1 FOOD CONCENTRATE IN THE FORM OF A GEL 审中-公开
标题翻译：食物在凝胶形式中的浓度
公开(公告)号：WO2014067839A1
公开(公告)日：2014-05-08
申请号：PCT/EP2013/072236
申请日：2013-10-24
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： MELLEMA, Michel , SCHUMM, Stephan Georg , SILVA PAES, Sabrina
IPC分类号： A23L1/0532 , A23L1/40
CPC分类号： A23L1/0532 , A23L23/00 , A23L23/10 , A23L29/256 , A23V2002/00
摘要： Food concentrate in the form of a semi-solid gel comprising:• Water • From 10 wt% to 40 wt% of sodium salt and potassium salt taken together, based on the weight of the total water content of the food concentrate, calculated as (weight of sodium salt + weight of potassium salt) / (weight of sodium salt + weight of potassium salt + weight of total water content)) * 100 (in %). • iota-carrageenan, wherein the iota-carrageenan is dissolved in the water, wherein the ratio (Na+ cations / (Na+ cations + K+ cations ) ) * 100 (in %) is fom 40 to 90 wt%. Furthermore a corresponding production process and the use of the food concentrate for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish.
摘要翻译：以半固体凝胶形式的食物浓缩物包括：•水•根据食物浓缩物总含水量的重量，将10重量％至40重量％的钠盐和钾盐合并在一起，计算为（钠盐重量+钾盐重量）/（钠盐重量+钾盐重量+总含水量重量））×100（以％计）。 ·iota-角叉菜胶，其中iota-角叉菜胶溶于水中，其中（Na +阳离子/（Na +阳离子+ K +阳离子））×100（以％计）为40〜90重量％。此外，相应的生产过程和食用浓缩物用于制备肉汤，汤，酱汁，肉汁或经验丰富的菜肴。

6. 发明申请

WO2007059840A1 AQUEOUS DRINK PRODUCT 审中-公开
标题翻译： AQUEOUS饮料产品
公开(公告)号：WO2007059840A1
公开(公告)日：2007-05-31
申请号：PCT/EP2006/010322
申请日：2006-10-25
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN LEVER LIMITED , MELLEMA, Michel , TIO, Farley, Ferdinand
发明人： MELLEMA, Michel , TIO, Farley, Ferdinand
IPC分类号： A23L2/66 , A23L1/305 , A23L1/304
CPC分类号： A23L2/66 , A23L33/16 , A23L33/17 , A23V2002/00 , A23V2250/5488 , A23V2250/18 , A23V2250/1578 , A23V2250/192
摘要： The invention relates to an aqueous drink product having a pH in the range of from 5.3 to 8.0 and comprising 1-6 wt.% soy protein, from 0-10 wt.% fat, from 0.25-1.75 wt.% saturated monoglyceride emulsifier and from 0.01-2.5 wt.% of water-insoluble edible inorganic salts. The products have a an improved level of lack of sedimentation and/or precipitation.
摘要翻译：本发明涉及pH为5.3-8.0，含有1-6wt。％大豆蛋白，0-10wt。％脂肪，0.25-1.75wt。％饱和单酸甘油酯乳化剂和 0.01-2.5重量％的水不溶性食用无机盐。这些产品的沉淀和/或降水量不足。

7. 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.

8. 发明申请

WO2017097607A1 EMULSIFIED SAVOURY FOOD CONCENTRATE 审中-公开
标题翻译：乳化的美味食物浓缩物
公开(公告)号：WO2017097607A1
公开(公告)日：2017-06-15
申请号：PCT/EP2016/078806
申请日：2016-11-25
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d/b/a UNILEVER
发明人： KEIM, Florian , KIM, Hyun-Jung , LEMMERS, Marc , MELLEMA, Michel , SAILER, Winfried
IPC分类号： A23L23/10 , A23L29/10 , A23L29/212
CPC分类号： A23L23/10 , A23L29/212
摘要： The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt.% water; b) 10-70 wt.% oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt.% of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC]) / ([PI]+[LPI])
摘要翻译：本发明涉及一种乳化的咸鲜食品浓缩物，其包含：a）12-60重量％的水; b）10-70重量％的油，所述油选自甘油三酯，甘油二酯及其组合; c）12-40重量％的非化学改性的非糊化淀粉; d）每100克水0.3-1.0摩尔碱金属阳离子，所述碱金属阳离子选自Na +，K +及其组合; e）以油重量计0.6-20％的磷脂，所述磷脂选自磷脂酰胆碱（PC），溶血磷脂酰胆碱（LPC），磷脂酰乙醇胺（PE），溶血磷脂酰乙醇胺（LPE），磷脂酰肌醇（PI），溶血磷脂酰肌醇（LPI）及其组合; 其中（[PC] + [LPC]）/（[PI] + [LPI]）< 5; 其中水和油一起占食品浓缩物的至少40重量％，并且其中水和油以80:20至20:80的重量比存在。该乳化的咸鲜食品浓缩物提供的优点是其可以容易地分散在热含水液体。包含在浓缩物中的油和淀粉有助于生产具有奶油状稠厚口感的即食型咸味产品，特别是一旦淀粉成分已基本糊化。该咸味食品浓缩物具有优异的储存稳定性并且易于制造。

9. 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。

10. 发明申请

WO2017021072A1 SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND XANTHAN GUM 审中-公开
标题翻译：包含无机盐，FAT和XANTHAN GUM的储存浓缩物
公开(公告)号：WO2017021072A1
公开(公告)日：2017-02-09
申请号：PCT/EP2016/065236
申请日：2016-06-30
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： GENÇASLAN, Alper , MELLEMA, Michel , OLIVEIRA, Marcelo, Camilo De , SASIAN ALVARADO, Maria Del Rocio , VIDAL, Gisele
IPC分类号： A23P10/20 , A23L29/25 , A23L29/269 , A23L23/10
CPC分类号： A23L23/10 , A23L29/015 , A23L29/27 , A23P10/20 , A23V2002/00 , A23V2250/0618 , A23V2250/5086 , 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 xanthan 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 appearance and 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％的黄原胶; 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外观和质感。

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