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    METHOD FOR MANUFACTURING BREAD CONTAINING DRIED FRUIT
    64.
    发明公开
    METHOD FOR MANUFACTURING BREAD CONTAINING DRIED FRUIT 有权
    用于生产干果面包含

    公开(公告)号：EP2600724A1

    公开(公告)日：2013-06-12

    申请号：EP11748757.9

    申请日：2011-08-05

    申请人： Coöperatie AVEBE U.A.

    发明人： HIROSAWA, Shujiro

    IPC分类号： A21D2/18 ,  A23L1/0522

    CPC分类号： A21D2/186 ,  A21D2/36

    摘要： The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit manufactured by this method. A method for manufacturing a bread containing dried fruit according to the invention comprises blending a glutinous (waxy) gelatinised hydroxypropyl starch in a starting material flour during the manufacture of a bread containing dried fruit. Because this method for manufacturing a bread of the present invention can be implemented by blending a glutinous, gelatinised hydroxypropyl starch in a starting material flour, with essentially no alteration to the normal bread-manufacturing process required, a product that ages at a rate comparable to that of a bread in which no dried fruit has been kneaded can be produced.

    METHOD FOR PREPARING FOOD PRODUCT
    68.
    发明公开
    METHOD FOR PREPARING FOOD PRODUCT 有权
    方法用于食品加工用马铃薯蛋白提取和使用马铃薯蛋白提取物生产

    公开(公告)号：EP2214498A1

    公开(公告)日：2010-08-11

    申请号：EP08848494.4

    申请日：2008-11-05

    申请人： Coöperatie Avebe U.A.

    发明人： GIUSEPPIN, Marco Luigi Federico ,  SPELBRINK, Robin Eric Jacobus

    IPC分类号： A21D2/36 ,  A21D8/02 ,  C07K14/415 ,  A23L1/035

    CPC分类号： A23L29/10 ,  A21D2/264 ,  A21D2/366 ,  A21D8/042

    摘要： The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90 % or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.

    摘要翻译： 本发明涉及一种用于制备发酵生面团食物产品，涉及一种基于发酵面团食物产品，涉及使用天然马铃薯蛋白分离物，在面包改良剂，以及面团。 本发明的方法包括制备生面团面团包括面团包括天然马铃薯蛋白分离物，具有90％的蛋白质含量。所述天然马铃薯蛋白分离物或更多，基于从总凯氏的重量为确定性开采干物质氮乘以 6.25。 因此，本发明涉及通过所述方法发酵面团基于食物产品可获得的。

    Enhanced beer foaming
    69.
    发明公开
    Enhanced beer foaming 有权
    VerbessertesSchäumenvon Bier

    公开(公告)号：EP2191731A1

    公开(公告)日：2010-06-02

    申请号：EP08170029.6

    申请日：2008-11-26

    申请人： Coöperatie AVEBE U.A.

    发明人： Klijnstra, gertjan ,  Giuseppin, marco Luigi Federico

    IPC分类号： A23J1/00 ,  A23J1/16 ,  A23J3/14 ,  A23L1/305 ,  A23L2/66 ,  C12C5/02 ,  C12G3/02

    CPC分类号： A23L2/66 ,  A23J1/006 ,  A23J3/14 ,  A23V2002/00 ,  A23V2200/226 ,  C12C5/02 ,  C12G3/025 ,  A23V2250/548

    摘要： The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent.
    The process of the invention comprises adding a native potato protein isolate to the beer, wherein the native potato protein isolate has a protein content of 90 % or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25.

    摘要翻译： 本发明涉及一种制备啤酒或具有增强发泡性能的啤酒状饮料，啤酒或啤酒样饮料以及使用天然马铃薯蛋白分离物作为泡沫稳定剂的方法。 本发明的方法包括将本土马铃薯蛋白分离物加入到啤酒中，其中天然马铃薯蛋白分离物的蛋白质含量基于总凯撒罕氮重量乘以6.25确定的干物质的90％或更多。