-
公开(公告)号：EP3427595A1
公开(公告)日：2019-01-16
申请号：EP17763332.8
申请日：2017-03-08
申请人： Ajinomoto Co., Inc.
发明人： TOHO, Yuki , OSANAI, Nao , SATO, Hiroaki
IPC分类号： A23J3/16 , A23J3/14 , A23L13/00 , A23L35/00 , A23L11/00 , A23L33/185 , C12N9/04 , C12N9/10 , C12N9/16
摘要： Provided is a vegetable protein-containing food having an excellent texture, preferably also having good flavor/taste. The vegetable protein-containing food can be produced by adding transglutaminase and glucose oxidase or adding transglutaminase, glucose oxidase and phospholipase to a food raw material containing a vegetable protein.
-
-
公开(公告)号：EP3407730A1
公开(公告)日：2018-12-05
申请号：EP17706582.8
申请日：2017-01-27
申请人： Roquette Frères
CPC分类号： A23J3/14 , A23J3/346 , A23L2/66 , A23L33/185 , A23L33/40
摘要： The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate of 10 s-1, of 10 to 14.10-3 Pa.s. at a shear rate of 40 s-1, and of 9.8 to 14.10-3 Pa.s. at a shear rate of 600 s-1, has a solubility: of 30 to 40 % in pH ranges from 4 to 5 and of 40 to 70 % in pH ranges from 6 to 8. The invention also concerns the use of said nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.
-
公开(公告)号：EP3406625A1
公开(公告)日：2018-11-28
申请号：EP17740952.1
申请日：2017-01-18
发明人： WANG, Zhaori , LIU, Mingchuan , YANG, Shengjie , HONG, Da , YANG, Jinping
IPC分类号： C07K2/00 , C07K1/34 , C07K1/14 , C12P21/06 , A61K38/02 , A61K8/64 , A23L33/185 , A61P25/28 , A61P37/02 , A61P39/06
摘要： The present invention provides a walnut oligopeptide powder, and a preparation method and application thereof. The oligopeptide powder has a peptide content of 80 wt% or higher, wherein 95% or more of the peptides have a molecular weight of less than 1,500 Da. The method comprises extracting walnut proteins using a highly efficient countercurrent extraction process, and subjecting the extract to filtration, enzymolysis, purification with a microfiltration membrane and an ultrafiltration membrane, concentrating, and spray drying to obtain the oligopeptide powder. The oligopeptide powder has an anti-oxidant activity and provides a protective effect for a neuron, and thus can ameliorate or treat memory deterioration and relieve fatigue.
-
公开(公告)号：EP3387914A1
公开(公告)日：2018-10-17
申请号：EP17166060.8
申请日：2017-04-11
申请人： Gold&Green Foods Oy
摘要： The invention relates to a texturized protein product, which is prepared from legume material comprising legume protein and cereal material comprising bran and cereal protein. The product comprises particles having at least partially fibrous structure, where at least 80 % of fibres have a length in the range 1 - 30 mm and a thickness in the range of 5 - 35 µm. Furthermore, the product comprises at least 70 weight-% of particles having a particle size ≥ 1 cm and less than 20 weight-% of particles having the particle size ≥ 4 cm, whereby 100 weight-% of the particles have the particle size ≤ 7 cm.
-
公开(公告)号：EP3361880A1
公开(公告)日：2018-08-22
申请号：EP16790282.4
申请日：2016-10-13
申请人： Gold&Green Foods Oy
发明人： KIVELÄ, Reetta , HÄKÄMIES, Anna , JIANG, Zhongqing
IPC分类号： A23J3/14 , A23L7/117 , A23L33/185 , A23L33/21 , A23L7/17
摘要： In order to improve the nutritional value of a textured food product, a method of manufacturing a textured food product has been invented. The method comprises the steps of: - preparing a slurry, i) the dry matter of which comprises: 1. at least 35 weight-% legume protein, 2. 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3. 5 to 35% weight-% oat protein, of which 2. and 3. must always add up to no more than 65 weight-%; and ii) the slurry further comprising water 20 - 80 %, preferably 30 - 40 %, most preferably 35 - 40 %, of the weight of the dry matter; and - cooking the slurry in an extruder cooker and extruding it to form an texturized food product.
-
公开(公告)号：EP3345484A1
公开(公告)日：2018-07-11
申请号：EP17210528.0
申请日：2014-01-13
发明人： FRASER, Rachel , BROWN, Patrick O'Reilly , KARR, Jessica , HOLZ-SCHIETINGER, Celeste , COHN, Elysia
IPC分类号： A23D7/005 , A23D9/013 , A23J3/22 , A23L27/26 , A23L2/66 , C12G3/06 , C12C5/02 , A23L29/238 , A23L7/109 , A23L27/10 , A23L5/41 , A23L33/185 , A23L13/40 , A23L27/00 , A23L27/20
CPC分类号： A23L27/26 , A23D7/0053 , A23D7/0056 , A23J3/227 , A23L2/66 , A23L5/41 , A23L7/109 , A23L13/42 , A23L13/424 , A23L13/426 , A23L27/00 , A23L27/10 , A23L27/20 , A23L29/238 , A23L33/185 , A23V2002/00 , C12C5/026 , C12G3/06 , C12G2200/21 , A23V2200/15
摘要： This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.
-
公开(公告)号：EP3341995A1
公开(公告)日：2018-07-04
申请号：EP16758243.6
申请日：2016-08-24
发明人： OTIABA, Kenny
IPC分类号： H01M10/052 , A23L33/185 , B01J13/04 , C08J3/12 , A23P10/00 , A23L33/19 , A24F47/00 , A61M15/06
CPC分类号： A24F47/008 , A61M11/042 , A61M15/06 , C08J3/122 , H01M4/5825 , H01M10/0525 , H01M10/42 , H01M10/44 , H01M2004/028 , H01M2220/30 , H02J7/0063 , H02J7/345
摘要： A control unit for an electronic vapor provision system includes a battery for providing electrical power to a heater which is used to produce vapor. The battery is a lithium iron phosphate battery. The battery provides an output voltage which remains at an approximately constant voltage level as the battery is discharged.
-
">
公开(公告)号：EP3185695A4
公开(公告)日：2018-07-04
申请号：EP15835415
申请日：2015-08-27
发明人： SEGALL KEVIN I , SCHWEIZER MARTIN , GREEN BRENT E
IPC分类号： A23J3/16 , A23J1/14 , A23L2/66 , A23L33/185
CPC分类号： A23J1/14 , A23L2/66 , A23L33/185
摘要： The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.
-
公开(公告)号：EP2984937B1
公开(公告)日：2018-05-30
申请号：EP14775666.2
申请日：2014-03-24
申请人： Nisshin Foods Inc.
IPC分类号： A23L7/109 , A23L35/00 , A23L33/185
CPC分类号： A23L7/109 , A23L33/185 , A23L35/00 , A23V2002/00
摘要： A frozen gratin production method of the invention involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm 2 ; boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour. It is also suitable to boil and cook the fresh pasta such that the yield-after-boiling of the fresh pasta is from 190% to 250%.
-
-
-
-
-
-
-
-
-
搜索结果
414 条记录 (耗时 0.023 秒)
