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1. 发明申请

WO2022182149A1 전자레인지로 조리가 가능한 빙수의 제조방법 审中-公开
公开(公告)号：WO2022182149A1
公开(公告)日：2022-09-01
申请号：PCT/KR2022/002684
申请日：2022-02-24
申请人： 트렌디저트 주식회사
发明人： 정종현
IPC分类号： A23G9/44 , A23G9/40 , A23G9/34 , A23G9/08 , A23L19/00 , A23F3/32 , A23L11/00 , A23G9/42 , A23L2/72
摘要： 본 발명은 전자레인지로 조리가 가능한 빙수의 제조방법에 관한 것으로, 더욱 상세하게는 정제수를 가열하는 정제수가열단계, 상기 정제수가열단계를 통해 가열된 정제수에 설탕과 전지분유를 혼합한 후에, 우유 또는 시럽을 추가로 혼합하고 교반하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물을 여과하는 여과단계 및 상기 여과단계를 통해 여과된 혼합물을 성형틀에 투입하고 제빙하는 제빙단계로 이루어진다. 상기의 과정으로 이루어지는 빙수의 제조방법은 냉동된 상태에서 전자레인지로 조리하면 분쇄의 과정없이 간편하게 섭취할 수 있는 빙수를 제공한다.

2. 发明申请

WO2021190981A1 FROZEN CONFECTION 审中-公开
公开(公告)号：WO2021190981A1
公开(公告)日：2021-09-30
申请号：PCT/EP2021/056577
申请日：2021-03-15
申请人： UNILEVER IP HOLDINGS B.V. , CONOPCO, INC., D/B/A UNILEVER
发明人： CHAMBERLAIN, Dorothy, Margaret , JOUSSE, Fabien, Frédéric, Raymond, Marie , ROSSETTI, Damiano , SAMMOUTI, Rafaella
IPC分类号： A23G9/34 , A23G9/38 , A23G9/40
摘要： A frozen confection comprising 20 wt% to 40 wt% freezing point depressants having a number average molecular weight of 200 g mol-1 to 275 g mol-1; and 0.5 wt% to 10 wt% protein comprising pulse protein and milk protein in a weight ratio of 1:2 to 1:6.

3. 发明申请

WO2018127289A1 COMPOSITION AND PROCESS FOR PRODUCING ARTISAN ICE CREAM FOR BATCH FREEZING 审中-公开
公开(公告)号：WO2018127289A1
公开(公告)日：2018-07-12
申请号：PCT/EP2017/050219
申请日：2017-01-05
申请人： ARGENTI ITALIAN FOOD S.R.L.
发明人： ARGENTI, Maria Paola , GIOMBOLINI, Domenico , MACCARELLI, Enzo , NOVEMBRI ALUNNI, Claudio
IPC分类号： A23G9/08 , A23G9/40 , A23G9/52
CPC分类号： A23G9/40 , A23G9/08 , A23G9/52 , A23G2200/12
摘要： A composition for preparing artisan ice cream for batch freezing comprises a mix of sweetened condensed milk with high milk protein content. The mix undergoes a denaturation process of the milk proteins at a temperature of 80-90°C for 1-10 minutes, a homogenization process at a temperature of 80-90°C and a pressure of 180-190 bar, and an ultra-high temperature (UHT) reconstitution process, with a thermal treatment at a temperature of 135-145°C, for 4-6 seconds. Furthermore, the corresponding process of production of the composition.

4. 发明申请

WO2017167848A1 ENZYME COMPOSITION AND PREPARATION OF A DAIRY PRODUCT WITH IMPROVED PROPERTIES 审中-公开
标题翻译：酶的组成和具有改进性能的乳制品的制备
公开(公告)号：WO2017167848A1
公开(公告)日：2017-10-05
申请号：PCT/EP2017/057489
申请日：2017-03-30
申请人： DSM IP ASSETS B.V.
发明人： DEKKER, Petrus Jacobus Theodorus , MUIJLWIJK, Cornelis Marinus , PAASMAN, Marten Aalt
IPC分类号： A23C9/00 , A23C9/20 , A23G9/40
摘要： The invention provides a dairy product obtainable by a process which comprises: a) providing a milk-based substrate comprising lactose; and b) treating said substrate with an enzyme composition comprising lactase activity, wherein at least a part of the lactase activity is provided by a polypeptide having an amino acid sequence which comprises the sequence set out in SEQ ID NO: 1 or SEQ ID NO: 2, a truncated version either thereof or a sequence having at least about 60% sequence identity to any thereto, and wherein the enzyme composition has reduced protease activity.
摘要翻译：本发明提供可通过以下方法获得的乳制品，所述方法包括：a）提供包含乳糖的乳基底物; 和b）用包含乳糖酶活性的酶组合物处理所述底物，其中至少一部分乳糖酶活性由具有包含SEQ ID NO：1或SEQ ID NO：1所示序列的氨基酸序列的多肽提供。 2，它们的截短形式或与其任何序列具有至少约60％序列同一性的序列，并且其中所述酶组合物具有降低的蛋白酶活性。

5. 发明申请

WO2012016853A1 FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE 审中-公开
标题翻译：具有改进纹理的冷冻食品
公开(公告)号：WO2012016853A1
公开(公告)日：2012-02-09
申请号：PCT/EP2011/062621
申请日：2011-07-22
申请人： NESTEC S.A. , UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne , SAIKALI, Joumana
发明人： UMMADI, Madhavi , VAGHELA, Madansinh Nathusinh , BUTTERWORTH, Aaron Beth , PANDYA, Nirav Chandrakant , McCUNE, Bridgett Lynn , SCHMITT, Christophe Joseph Etienne , SAIKALI, Joumana
IPC分类号： A23G9/38 , A23G9/40
CPC分类号： A23G9/38 , A23G9/40
摘要： The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90°C and 140°C for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
摘要翻译：本发明涉及一种生产冷冻糖果产品的方法。特别地，本发明涉及一种有助于改善其获得的糖果的纹理和感官特性的方法，特别是基于较低脂肪配方的产品。该方法包括在酸化冰糕混合物（pH 5.6至6.5）之间使用受控热（在90℃和140℃之间5秒至30分钟），以至少部分地形成包含酪蛋白乳清蛋白的凝固蛋白质系统。根据本发明，这种蛋白质系统在通过常规冷冻单独制备的冷冻甜食中使用或与低温冷冻结合使用，其中其提高了冷冻产品的微结构和稳定性。

6. 发明申请

WO2007039805A1 CONCENTRADTED OR POWDERED BUFFALO MILK, PROCESS FOR ITS PREPARATI ON AND USES THEREOF 审中-公开
标题翻译：浓缩或粉状BUFFALO MILK，其制备方法及其用途
公开(公告)号：WO2007039805A1
公开(公告)日：2007-04-12
申请号：PCT/IB2006/002739
申请日：2006-10-03
申请人： LA.BU.A.Q. S.R.L. , CAFFI, Antonio, Maria , BORROMEO ARESE BORROMEO, Federico, Marantonio , ROSPIGLIOSI, Maria, Lucrezia
发明人： CAFFI, Antonio, Maria , BORROMEO ARESE BORROMEO, Federico, Marantonio , ROSPIGLIOSI, Maria, Lucrezia
IPC分类号： A23C9/13 , A23C1/04 , A23C9/00 , A23G9/40 , A61K8/98 , A61Q1/12 , A61Q1/10 , A61Q19/00 , A61Q19/10
CPC分类号： A23C9/1307 , A23C1/04 , A23C9/005 , A23G9/40 , A61K8/986 , A61Q1/08 , A61Q1/10 , A61Q1/12 , A61Q5/02 , A61Q19/00 , A61Q19/005 , A61Q19/06 , A61Q19/08 , A61Q19/10
摘要： The invention relates to new derivatives of buffalo milk, in particular concentrated or powdered buffalo milk, a process for the preparation thereof and uses thereof in the food, cosmetic, dermatological and pharmaceutical fields.
摘要翻译：本发明涉及水牛奶的新衍生物，特别是浓缩或粉状水牛奶，其制备方法及其在食品，化妆品，皮肤病学和制药领域中的应用。

7. 发明申请

WO2005044017A3 MANUFACTURE PROCEDURE OF THE SLANOLED (SALTED ICE CREAM) 审中-公开
标题翻译：（SALTED ICE CREAM）的制造程序
公开(公告)号：WO2005044017A3
公开(公告)日：2005-07-07
申请号：PCT/HR2004000045
申请日：2004-11-05
申请人： TOT JASMINA
发明人： TOT JASMINA
IPC分类号： A23G9/00 , A23G9/04 , A23G9/34 , A23G9/38 , A23G9/40 , A23G9/42 , A23G9/48 , A23G9/02
CPC分类号： A23G9/40 , A23G9/00 , A23G9/34 , A23G9/38 , A23G9/42 , A23G9/48 , A23G2210/00
摘要： "SLANOLED" (salted ice cream) is a gastronomic product that by its consistency, texture, viscosity as well as its physical state of proteins, fats and water mostly conforms to a classical ice cream, but differs significantly per its basic flavour which is salty rather than sweet, and as raw materials for its production, there might be used all categories of alimentary items for human consumption in accordance with basic salted flavour. The production procedure comprises phases of fine homogenization, pasteurization, cooling, physical maturity, deep freezing and the air blow. Ingredients for production (vegetables, meat, fish, sea food, milk products, spices up to various forms of cereals and other ingredients), finely homogenized, upon being pasteurized and cooled down, are subject to a physical maturing, which is optimal for each and every formulation of a salted ice cream base. Deep freezing is performed simultaneously with air blow in a two-phase freezing system, where in the first phase the temperatures lower down promptly to a necessary value, and afterwards the continuous freezing takes place up to a final freezing temperature. The product as well as other deep frozen alimentary items should be transported and kept in appropriate cold chain, and prior to consumption, for a short period of time, it is necessary to adapt it to a room temperature.
摘要翻译： “SLANOLED”（咸冰淇淋）是一种美味产品，它的一致性，质地，粘度以及蛋白质，脂肪和水的物理状态主要符合古典冰淇淋，但其基本味道是咸的而不是甜蜜，而且作为生产的原料，可能会根据碱性咸味来使用所有类别的消费品消费。生产过程包括细均匀化，巴氏消毒，冷却，物理成熟，深层冷冻和吹气的阶段。生产成分（蔬菜，肉类，鱼类，海产品，牛奶制品，各种形式的谷物和其他成分的香料），精细均匀化，经过巴氏消毒和冷却后，经历物理成熟，这对每种和每个配方的咸冰淇淋基地。在双相冷冻系统中同时进行深度冷冻，其中在第一阶段中，温度迅速降低到必要值，然后连续冷冻发生到最终冷冻温度。产品以及其他深冻消费品应运输并保持在适当的冷链状态，消费之前，短时间内必须适应室温。

8. 发明申请

WO99041994A1 MOLDED FROZEN BAR 审中-公开
标题翻译：模压冷冻棒
公开(公告)号：WO99041994A1
公开(公告)日：1999-08-26
申请号：PCT/EP1999/000800
申请日：1999-02-18
IPC分类号： A23G9/04 , A23G9/00 , A23G9/20 , A23G9/32 , A23G9/40 , A23G9/42 , A23G9/44 , A23G9/46 , A23G9/52 , A23G9/02
CPC分类号： A23G9/46 , A23G9/20
摘要： A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from 20 to 250 %, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix. Average size of air cells is less than 50 microns.
摘要翻译：一种用于生产模制充气冷冻棒的方法，其包括制备适用于冷冻充气棒的成分混合物，搅拌混合物以获得超过20至250％的充气混合物，模制充气混合物，得到模制充气混合物并冷冻模制充气混合物。空气泡的平均尺寸小于50微米。

9. 发明申请

WO99039585A1 SKIMMED MILK POWDER SUBSTITUTE 审中-公开
标题翻译： SKIMMED MILK粉末替代品
公开(公告)号：WO99039585A1
公开(公告)日：1999-08-12
申请号：PCT/EP1999/000700
申请日：1999-02-03
IPC分类号： A23C9/15 , A23C9/156 , A23C11/00 , A23G1/00 , A23G1/30 , A23G1/46 , A23G1/56 , A23G3/00 , A23G3/34 , A23G3/46 , A23G9/32 , A23G9/40 , A23G9/44 , A23G9/52 , A23G9/02
CPC分类号： A23G1/46 , A23C9/1512 , A23G1/56 , A23G3/46 , A23G9/40 , A23G2200/12
摘要： Provided is a skimmed milk powder substitute which comprises an intimate mixture of protein and a non-fermentable sweetening and/or bulking agent. The powder includes 0-40 weight parts of lactose and 0-10 weight parts of fat per 100 weight parts of protein. The powder is prepared by forming an aqueous solution or dispersion of the components including protein and the sweetening/bulking agent followed by drying, e.g. by spray drying. The skimmed milk powder substitute is useful as an ingredient in the manufacture of food, in particular chocolate.
摘要翻译：提供了一种脱脂奶粉替代品，其包括蛋白质和不可发酵的甜味剂和/或填充剂的紧密混合物。该粉末包含0-40重量份乳糖和0-10重量份脂肪/ 100重量份蛋白质。通过形成包含蛋白质和增甜/填充剂的组分的水溶液或分散体，然后干燥，制备粉末。通过喷雾干燥。脱脂奶粉替代品可用作制造食品，特别是巧克力的成分。

10. 发明申请

WO9302567A3 WHEY AND ICE CREAM PRODUCTS AND PROCESSES 审中-公开
标题翻译： WHEY AND ICE CREAM产品和工艺
公开(公告)号：WO9302567A3
公开(公告)日：1993-05-27
申请号：PCT/CA9200326
申请日：1992-08-03
申请人： AULT FOODS
发明人： ASHER YASHAVANTKUMAR JAYASINH , MOLLARD MARTHA ANN , THOMSON SUZETTE , MAURICE TERRY J , CALDWELL KAREN B
IPC分类号： A23C13/16 , A23G9/04 , A23G9/30 , A23G9/32 , A23G9/34 , A23G9/38 , A23G9/40 , A23G9/02
CPC分类号： A23G9/38 , A23C13/16 , A23G9/04 , A23G9/305 , A23G9/327 , A23G9/34 , A23G9/40
摘要： Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20% sweeteners, from about 0.1 to about 0.5% stabilizers and, at a temperature in the range of from about -12 to about -10 °C, from about 45 to about 60% frozen water in the form of ice crystals, at least about 40% (by number) of said ice crystals having a diameter less than about 45 microns, and from about 10 to about 20% unfrozen water. Whey protein products are also disclosed, which have a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of food products especially dairy products such as ice cream.

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