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    PROCESS FOR THE DEEP-FREEZING OF A SUBSTANTIALLY FLUID FOOD PREPARATION
    51.
    发明公开
    PROCESS FOR THE DEEP-FREEZING OF A SUBSTANTIALLY FLUID FOOD PREPARATION 审中-公开
    VERFAHREN ZURTIEFKÜHLUNGEINES IM WESENTLICHENFLÜSSIGENLEBENSMITTELPRÄPARATS

    公开(公告)号：EP2696706A1

    公开(公告)日：2014-02-19

    申请号：EP12751446.1

    申请日：2012-07-30

    申请人： AMBIENTE E NUTRIZIONE S.r.l.

    发明人： CEREA, Giuseppina

    IPC分类号： A23L3/375 ,  A23P1/02 ,  F25D3/10

    CPC分类号： A23L1/0073 ,  A23L3/361 ,  A23L3/375 ,  A23L23/00 ,  A23P10/22 ,  A23P30/10 ,  F25D3/11

    摘要： A frozen condiment is described, chosen among the group consisting of sauces, pastes, pates, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment; a process for the deep-freezing of a substantially fluid condiment is also described, which involves dividing a substantially fluid condiment into a plurality of drops, which, in a first deep-freezing step, are dosed within a liquid bath at a temperature lower than - 150°C, obtaining a plurality of partially frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core, and a second deep- freezing step at a temperature comprised between -30°C and -90°C, which leads to condiment deep-frozen granules; and subjecting the deep-frozen granules thus obtained to a refining step, wherein at least a part of said plurality of deep-frozen granules is reduced in size thus obtaining a plurality of deep-frozen granules having an average weight of 6.0 g or less, preferably between 1.0 and 5.0 g, and which are essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, preferably between 3 and 15 mm; the process is carried out within a system comprising a dosing device to dose the condiment drop-wise, a first deep-freezing section downstream of the dosing device, comprising a liquid bath, at a temperature of - 150° or lower, wherein the drops are fed and wherefrom a condiment in the form of partially deep-frozen granules is discharged; a second deep-freezing section, operating at a temperature comprised between -30°C and -90°C, wherein the granule deep-freezing is completed, a refining device (5) arranged downstream of said second deep-freezing section (4), for the reduction in size of at least part of said deep-frozen granules of condiment (D) exiting said second deep-freezing section (4);and a packaging device.

    摘要翻译： 描述了一种冷冻食品制剂，其选自包括酱汁，糊状物，奶油和比萨浇头的组，其具有与具有多孔表面的颗粒形式的相应的新鲜食物制剂的卫生和感官特征相当的卫生和感官特征， 平均重量为6.0g或更小，尺寸基本均匀，直径在1mm至20mm之间，并且易于确定深冻食品制品的快速且均匀的解冻; 还描述了用于基本上流体的食物制剂的深度冷冻的方法，其包括将基本上流体的食物制剂分成多个液滴，其在第一深度冷冻步骤中以温度在液体浴中 低于-150℃，获得多个部分冷冻的颗粒，其具有硬和深冷的外表面和软的不完全深冻的芯，以及第二深度冷冻步骤，其温度为-30℃至 -90℃，这导致食物制备深冻颗粒; 该方法在包括滴定装置的剂量系统中进行，该剂量装置向滴定剂量滴定食物制剂，在定量装置的下游的第一深度冷冻部分包含液浴，温度为-150°或更低，其中 喂食液，从而排出部分深冻颗粒形式的食物制剂; 第二深度冷冻部分，其在-30℃至-90℃之间的温度下操作，其中完成颗粒深冷，以及包装装置。

    SAUCE COMPOSITION
    54.
    发明公开
    SAUCE COMPOSITION 有权
    酱组成

    公开(公告)号：EP2689675A1

    公开(公告)日：2014-01-29

    申请号：EP12764361.7

    申请日：2012-03-23

    申请人： Kao Corporation

    发明人： NAKAGAWA, Tomohiro ,  AOYAMA, Hiroshi ,  KANEKO, Yuki

    IPC分类号： A23L1/39

    CPC分类号： A23L1/39 ,  A23L23/00 ,  A23L29/015 ,  A23L29/045

    摘要： A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content of the aspartic acid is from 0.7 to 4 parts by mass with respect to 100 parts by mass of the gluten.

    摘要翻译： 1。一种酱料组合物，其含有面筋，钠和天冬氨酸，其中，钠的含量相对于100质量份谷蛋白为5〜65质量份，天冬氨酸的含量为0.7〜4质量份 相对于谷朊100质量份。

    CONCENTRATED FLAVOUR BASE PRODUCT
    56.
    发明公开
    CONCENTRATED FLAVOUR BASE PRODUCT 审中-公开
    浓缩风味基础产品

    公开(公告)号：EP2651246A1

    公开(公告)日：2013-10-23

    申请号：EP11799402.0

    申请日：2011-12-12

    申请人： Nestec S.A.

    发明人： LIAN HWEE PENG, Rebecca ,  QIN, Lan ,  ULMER, Helge

    IPC分类号： A23L1/227 ,  A23L1/39 ,  A23L1/40

    CPC分类号： A23L1/22607 ,  A23L23/00 ,  A23L23/10 ,  A23L27/201 ,  A23L27/215

    摘要： A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product.

    摘要翻译： 通过在调味剂传递成分和至少一种热反应前体之间进行热反应制备浓缩的调味基础产品，以及由包括调味传递成分和其它成分的成分制备烹饪调味产品的方法，包括使调色剂 用至少一种热反应前体递送成分以获得中间产品并用其他成分处理中间产品以获得最终的烹饪调味产品。