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1. 发明申请

WO2015037679A1 乳化組成物および乳飲料审中-公开
标题翻译：乳化组合物和牛奶饮料
公开(公告)号：WO2015037679A1
公开(公告)日：2015-03-19
申请号：PCT/JP2014/074139
申请日：2014-09-11
申请人：三菱化学フーズ株式会社
发明人：松浦　傳史 , 苫米地　正基 , 池之上　聡子 , 増子　朝貞
IPC分类号： A23C11/00 , A23L2/38
CPC分类号： A23L2/52 , A23C13/14 , A23C19/0904 , A23C19/0917 , A23C19/0925 , A23F5/40 , A23L2/38 , A23L33/16
摘要：　乳製品、乳化剤及びマグネシウム材料を含む乳化組成物であって、乳製品は、全固形分が２０質量％以上で、全固形分に対する乳脂肪の比率が３０質量％以上の乳製品であり、組成物中の脂肪分に対するマグネシウムの質量比率（脂肪分：マグネシウム）が、１：０．０００３～１：０．０１である乳化組成物。
摘要翻译：一种含有乳制品，乳化剂和镁物质的乳化组合物，其中，所述乳制品的总固体成分为20质量％以上，乳脂相对于全部固体成分的比例为30质量％以上，镁的质量比相对于组合物中的脂肪含量（脂肪含量：镁）为1：0.0003〜1：0.01。

2. 发明申请

WO2013149008A3 N-ACYLATED ASPARTIC ACID, GLUTAMIC ACID, ASPARAGINE AND GLUTAMINE AS FOOD FLAVOURING COMPOUNDS 审中-公开
标题翻译： N-乙酰氨基酸，谷氨酸，阿糖胞苷和谷氨酰胺作为食品挥发化合物
公开(公告)号：WO2013149008A3
公开(公告)日：2013-11-28
申请号：PCT/US2013034355
申请日：2013-03-28
申请人： GIVAUDAN SA , DE KLERK ADRI
发明人： DE KLERK ADRI , SHI FENG , RENES HARRY , VAN OMMEREN ESTHER , VORSTER SUSANNA MAGDALENA , WANG YILI
IPC分类号： A23L27/21 , C07C233/47 , C07C233/49
CPC分类号： C07C233/47 , A23C9/156 , A23C19/0925 , A23C20/025 , A23F5/243 , A23L2/56 , A23L7/161 , A23L11/09 , A23L19/18 , A23L19/20 , A23L23/10 , A23L27/21 , A23L27/50 , A23L27/60 , C07C233/49 , C07C237/22 , C12C5/026 , C12G2200/21
摘要： A flavour composition comprising compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid; X is OH or NH2; and P is 0 or 1.
摘要翻译：一种风味剂组合物，其包含式（I）化合物及其食用盐，其中R 1是含有6至20个碳原子的烷基或含有9至25个碳原子的1至6个双键的烯烃残基，与其连接的羰基是羧酸的残基; X是OH或NH 2; P为0或1。

3. 发明申请

WO2013149012A1 N-ACYL AMINO ACID DERIVATIVES AS FOOD FLAVOURING COMPOUNDS 审中-公开
标题翻译： N-乙酰氨基酸衍生物作为食品挥发化合物
公开(公告)号：WO2013149012A1
公开(公告)日：2013-10-03
申请号：PCT/US2013/034363
申请日：2013-03-28
申请人： GIVAUDAN S.A.
发明人： SHI, Feng , RENES, Harry , VAN OMMEREN, Esther , VORSTER, Santi , WANG, Yili , DE KLERK, Adri
IPC分类号： A23L1/227 , C07C233/47 , C07C233/49
CPC分类号： C07C233/47 , A23C9/1307 , A23C19/0925 , A23C20/025 , A23F5/243 , A23L2/56 , A23L7/161 , A23L11/09 , A23L19/18 , A23L19/20 , A23L23/10 , A23L27/21 , A23L27/50 , A23L27/60 , C07C233/49 , C12C5/026 , C12G2200/21
摘要： A flavour composition comprising a compound of formula (I) represented by the formula (I) and edible salts thereof, wherein R 1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, R 3 is hydrogen or methyl, and R 4 is methyl, ethyl or iso-propyl.
摘要翻译：一种风味剂组合物，其包含式（I）表示的式（I）化合物及其食用盐，其中R 1为含有6至20个碳原子的烷基或含有9至25个碳原子的烯烃残基， 6个双键，R1与连接的羰基一起是羧酸的残基，R3是氢或甲基，R4是甲基，乙基或异丙基。

4. 发明申请

WO2013039410A1 METHODS OF PRODUCING CHEESE CRISPS, CHEESE CRISPS AND CONSUMER GOODS CONTAINING CHEESE CRISPS 审中-公开
标题翻译：生产小麦饼干，小麦饼干和消费品的方法
公开(公告)号：WO2013039410A1
公开(公告)日：2013-03-21
申请号：PCT/PL2011/000113
申请日：2011-10-31
申请人： MEMBRA ADAM RADAŚ , RADAŚ, Adam
发明人： RADAŚ, Adam
IPC分类号： A23C19/00 , A23C19/09 , A23C19/097 , A23L1/164 , A23P1/00
CPC分类号： A23C19/0912 , A23C1/00 , A23C19/0925 , A23C19/097 , A23C19/14 , A23L3/361 , A23L3/54 , A23L5/34
摘要： The subject of this invention is a method of manufacturing cheese crisps, cheese crisps and food produce containing cheese crisps, applicable in food industry. The method states, that cheese is checked under a metal detector, cut with a food sheer into slices between 1 - 7 mm thick and an optical detector is used to check for the presence of any foreign bodies within the produce, whilst cheese slices are frozen to temperature between -5 to -30C by cold air stream of temperature between -20 to -150C for 5 to 40 minutes. Cheese slices are aerated by rapid water evaporation, which causes the appearance of typical smaller and/or larger bubbles increasing the product volume, whilst aeration process is conducted in a microwave - vacuum dryer between 1 - 20 minutes, with pressure between 15 - 100 hPa and applied microwave power between 5 - 120 kW. After the aeration process, cheese slices are mixed with seasoning, whilst slices are post dried in temperature between 20 - 65C for 0.5 to 2 hours, to obtain moisture level between 1 - 9%, which gives the crunchiness effect, and after post drying process cheese is sieved and accepted fractions are packed. Cheese crisps comprise of a product in form of up to 3 mm thick dried cheese slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass. Tissue of dried cheese slices is aerated with air bubbles increasing the product volume, and surface of slices is covered with smaller and/or larger bubbles. The product is a mixture containing cheese crisps and/or cheese crisps with different flavours in quantity between 5 - 95% and/or fruit crisps in quantity between 5 - 95% and/or vegetable crisps in quantity between 5 - 95%, whilst crisps comprise of dried up to 3 mm thick slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass.
摘要翻译：本发明的主题是制造适用于食品工业的乳酪脆饼，干酪脆饼和含有干酪薯片的食品的方法。该方法指出，在金属检测器下检查奶酪，用食物切片切成1至7毫米厚的切片和光学检测器，用于检查产品内是否存在异物，而奶酪切片被冻结在-5至-30℃之间的温度在-20至-150℃之间的冷空气流5至40分钟。奶酪切片通过快速水分蒸发而通气，这导致典型的较小和/或较大的气泡的出现增加了产品体积，而曝气过程在微波 - 真空干燥器中在1-20分钟之间进行，压力在15-100hPa 并施加在5 - 120 kW之间的微波功率。曝气过程后，将芝士片与调味料混合，将切片在20-65℃的温度下干燥0.5〜2小时，得到1〜9％之间的水分含量，其具有脆性作用，并且在干燥后处理奶酪被筛选并且接受的分数被包装。奶酪酥包含最多3毫米厚干燥干酪切片形式的产品，含量高达7％，天然味道添加剂的量在产品质量的1至30％之间。干酪片的组织用气泡充气，增加产品体积，切片的表面被较小和/或更大的气泡覆盖。该产品是含有5至95％之间不同口味的干酪脆片和/或奶酪碎片和/或数量在5至95％之间的水果薯片和/或5至95％之间的植物油酥的混合物，而薯片包括干燥至3毫米厚的切片，高达7％的含水量和天然味道添加剂，其量在产品质量的1至30％之间。

5. 发明申请

WO2010069889A1 A COMPOSITION FOR COLOURING CHEESE CURD 审中-公开
标题翻译：一种用于着色雪糕的组合物
公开(公告)号：WO2010069889A1
公开(公告)日：2010-06-24
申请号：PCT/EP2009/066997
申请日：2009-12-11
申请人： CYBERCOLORS LTD. , SEXTON, Noel , DWANE, Kieran , LANGTON, John , CURTIN, Aine , O'SULLIVAN, Frank
发明人： SEXTON, Noel , DWANE, Kieran , LANGTON, John , CURTIN, Aine , O'SULLIVAN, Frank
IPC分类号： A23C19/082 , A23C19/09 , A23C20/00 , A23L1/275
CPC分类号： A23C19/0925 , A23L5/44 , A23V2002/00 , A23V2200/044 , A23V2250/54246 , A23V2200/222 , A23V2200/224
摘要： A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.
摘要翻译：一种用于着色干酪凝乳的组合物，其包含包含有效量的辣椒粉，有效量的类胡萝卜素和脂肪的油相和包含酪蛋酸的水相的组合。该组合物选择性地使乳酪凝乳着色，同时留下未洗脱的乳清部分。

6. 发明申请

WO2009026923A9 PRODUCTION OF MONASCUS-LIKE AZAPHILONE PIGMENT 审中-公开
标题翻译：生产单性阿片素色素
公开(公告)号：WO2009026923A9
公开(公告)日：2010-02-25
申请号：PCT/DK2008000306
申请日：2008-08-28
申请人： DTU TECHNICAL UNIVERSITY OF DE , MAPARI SAMEER A S , MEYER ANNE S , FRISVAD JENS C , THRANE ULF
发明人： MAPARI SAMEER A S , MEYER ANNE S , FRISVAD JENS C , THRANE ULF
IPC分类号： C09B61/00 , A23L1/275 , C12M1/06 , C12M1/16
CPC分类号： C09B61/00 , A23C19/0682 , A23C19/0925 , A23L2/58 , A23L5/46 , C12P17/181 , C12P37/00
摘要： The present invention relates to the field of biotechnological production of polyketide based colorants from filamentous fungi, in particular a method for preparing a biomass comprising a Monascus-like pigment composition from a nontoxigenic and non-pathogenic fungal source. The present invention further relates to use of the Monascus-like pigment composition as a colouring agent for food items and/or non-food items, and a cosmetic composition comprising the Monascus-like pigment composition.
摘要翻译：本发明涉及从丝状真菌生物技术生产基于聚酮化合物的着色剂的领域，特别是一种制备生物质的方法，所述生物质包含来自无毒性和非致病性真菌来源的红曲霉样颜料组合物。本发明还涉及红曲霉样颜料组合物作为食品和/或非食品的着色剂的用途，以及包含红曲霉素类颜料组合物的化妆品组合物。

7. 发明申请

WO2017112883A1 USE OF A LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT 审中-公开
标题翻译：乳糖酶在制备发酵乳制品中的应用
公开(公告)号：WO2017112883A1
公开(公告)日：2017-06-29
申请号：PCT/US2016/068368
申请日：2016-12-22
申请人： THE DANNON COMPANY, INC.
发明人： MCCORMICK, Casey
IPC分类号： A23C9/12 , A23C9/123 , A23C11/10
CPC分类号： A23C9/156 , A23C9/1206 , A23C9/123 , A23C9/1307 , A23C9/1522 , A23C9/1526 , A23C9/1528 , A23C11/106 , A23C19/0925 , A23C2260/05 , A23L27/36 , A23V2002/00 , A23V2250/262
摘要： The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria, with the provision that that it does not comprise any strain of mesophilic lactic acid bacteria, and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product.
摘要翻译：本发明涉及一种用于制造应变发酵乳制品的方法，其包括以下连续步骤：（a）提供乳制品，（b）添加乳糖酶和包含至少一种其条件是其不包含任何嗜温乳酸菌菌株，并且发酵乳制品以获得发酵乳制品，和（c）将发酵乳制品中的液态乳清分离成获得一种紧张的发酵乳制品。

8. 发明申请

WO2015061679A1 USE OF HUMECTANTS IN ANALOG CHEESE 审中-公开
标题翻译：在模拟儿童中使用人体
公开(公告)号：WO2015061679A1
公开(公告)日：2015-04-30
申请号：PCT/US2014/062169
申请日：2014-10-24
申请人： ALLIED BLENDING & INGREDIENTS, INC.
发明人： ATAPATTU, Chandrani , FANNON, John
IPC分类号： A23C20/00
CPC分类号： A23C20/00 , A23C19/0925
摘要： Disclosed herein are methods of reducing the stickiness and improving the freeze-thaw stability of cheese analogs. The preservation of analog cheese is achieved by using preservatives, and not by reducing the free water available for deteriorative biological activities. Disclosed herein is the application of humectants, with the primary goals to improve properties of analog cheese to make these properties more like natural cheese.
摘要翻译：本文公开了降低奶酪类似物的粘性和提高冻融稳定性的方法。通过使用防腐剂而不是通过减少可用于恶化生物活性的游离水来实现模拟干酪的保存。本文公开了保湿剂的应用，其主要目标是改善模拟乳酪的性质，以使这些性质更像天然乳酪。

9. 发明申请

WO2015055897A1 A METHOD OF PRODUCING AN AERATED DAIRY PRODUCT AND AN AERATED DAIRY PRODUCT 审中-公开
标题翻译：生产食用乳制品和食用乳制品的方法
公开(公告)号：WO2015055897A1
公开(公告)日：2015-04-23
申请号：PCT/FI2014/050787
申请日：2014-10-17
申请人： VALIO LTD
发明人： HELLE, Ulla , LAPPALAINEN, Varpu
IPC分类号： A23C9/156 , A23C19/09 , A23C19/076
CPC分类号： A23G9/46 , A23C9/156 , A23C19/076 , A23C19/0765 , A23C19/0925 , A23C2210/30 , A23C2260/154 , A23G9/20 , A23G9/32 , A23G9/34 , A23V2002/00 , A23V2250/101 , A23V2250/182 , A23V2250/192 , A23V2250/51082 , A23V2250/51084 , A23V2250/5432 , A23V2250/61 , A23V2250/6406 , A23V2250/642
摘要： The present invention relates to a method of producing an aerated dairy product. Specifically, the invention relates to a method of producing an aerated soured dairy product. The present invention relates also to an aerated dairy product. The present invention also relates to a method of producing a premix for an aerated dairy product. The present invention relates also to a premix for an aerated dairy product.
摘要翻译：本发明涉及一种生产充气乳制品的方法。具体地说，本发明涉及一种生产曝气乳制品的方法。本发明还涉及充气乳制品。本发明还涉及一种生产充气乳制品预混物的方法。本发明还涉及一种用于充气乳制品的预混物。

10. 发明申请

WO2014146010A1 RESTRUCTURED NATURAL PROTEIN MATRICES 审中-公开
标题翻译：重组自然蛋白质矩阵
公开(公告)号：WO2014146010A1
公开(公告)日：2014-09-18
申请号：PCT/US2014/030879
申请日：2014-03-17
申请人： JENEIL BIOSURFACTANT COMPANY, LLC , GANDHI, Niranjan, R. , PALMER SKEBBA, Victoria , MILANI, Franco, X.
发明人： GANDHI, Niranjan, R. , PALMER SKEBBA, Victoria , MILANI, Franco, X.
IPC分类号： A23C19/08 , A23C19/068 , A23C19/072
CPC分类号： A23C19/0925 , A23C19/068 , A23C19/0684 , A23C19/072 , A23C19/082 , A23C19/09 , A23C19/0921 , A23C19/093
摘要： Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and protein restoration or protein restructure.
摘要翻译：可用于制备一系列蛋白质起始材料的一种或多种乳制品，乳制品类似物和干酪产品的方法，包括蛋白质修饰和蛋白质修复或蛋白质重组的方法。

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