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81.发明公开BAKEABLE, LUBRICIOUS, SWEET, CREAMY, LOW-MOISTURE FILLER PRODUCTS AND PROCESS FOR PREPARATION 审中-公开BACK资格，滑，甜，奶油，潮湿和充满武器制造工艺FOR
公开(公告)号：EP1643848A2
公开(公告)日：2006-04-12
申请号：EP04777651.3
申请日：2004-07-07
发明人： ZIMERI, Jeanny , WANG, Chi-Fen , YAN, Zhen-YI , LEVINE, Harold, Ira , SLADE, Louise , YU, Weizhu , DESROCHERS, Julia, L.
IPC分类号： A23G3/00
CPC分类号： A23G3/343 , A21D2/181 , A21D13/17 , A21D13/19 , A21D13/22 , A21D13/24 , A21D13/28 , A21D13/31 , A21D13/32 , A21D13/38 , A23C19/093 , A23C20/00 , A23L9/20
摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.
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公开(公告)号：EP1621085A1
公开(公告)日：2006-02-01
申请号：EP05106785.8
申请日：2005-07-22
CPC分类号： A23L3/0155 , A23B4/00 , A23B4/20 , A23B4/22 , A23B5/00 , A23L3/34635 , A23L3/3481 , A23L3/349 , A23L13/65 , A23V2002/00 , A23V2200/10 , A23V2250/2132
摘要： An improved method is provided for inactivating microorganisms in food products by introducing an edible phenolic compound in a food product and subjecting the resulting food product containing phenolic compound to high pressure conditions. This particular combination of physical and chemical treatments on the food products inactivates undesirable microorganisms in a food product to a significantly greater degree possible than achieved with any one of the treatments by itself, and the combined antimicrobial effect of these different types of treatments is synergistically greater than any additive effect that might be expected from the individual treatments.
摘要翻译： 提供了一种通过在食品中引入可食用酚类化合物并使得到的含有酚类化合物的食品经受高压条件而使食品中的微生物灭活的改进方法。 食品中物理和化学处理的这种特殊组合使得食品中的不期望的微生物以与本发明任何一种处理相比所达到的显着更大的程度灭活，并且这些不同类型的处理的组合的抗微生物效果是协同增加的 比单个处理可能预期的任何叠加效应。
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公开(公告)号：EP1435204A3
公开(公告)日：2006-01-11
申请号：EP03258250.4
申请日：2003-12-30
摘要： A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (i) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possessing a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.
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84.发明公开Stabilization of fresh mozzarella cheese using fermented whey 有权Stabilisierung vom frischen MozzarellaKäsedurch fermentierte Molke
公开(公告)号：EP1609369A1
公开(公告)日：2005-12-28
申请号：EP05253518.4
申请日：2005-06-08
发明人： Zheng, Zuoxing , Mehnert, David , Monckton, Susan
IPC分类号： A23C19/11 , A23C19/068 , A23C21/02
CPC分类号： A23C19/11 , A23C19/0684 , A23C21/026 , A23V2002/00 , A23V2200/10 , A23V2250/206
摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
摘要翻译： 本发明涉及发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所产生的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止气体形成细菌（例如来自明串珠菌属的细菌）的生长来改善产品的保质期。
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85.发明公开Apparatus and method for automated forming of sleeves for sliced products 审中-公开装置和方法，用于自动地形成包装管的用于盘形产品
公开(公告)号：EP1500591A3
公开(公告)日：2005-11-30
申请号：EP04254351.2
申请日：2004-07-21
发明人： Laplace, Christian
IPC分类号： B65B9/22
CPC分类号： B65B25/068 , B65B9/22 , B65B2210/02
摘要： A forming apparatus is provided for forming a film into a sleeve around a filling tube. The forming apparatus has contact surface geometry that is contacted by the film as it travels thereacross configured to ensure smooth forming of the film into the sleeve.
Smooth forming of the film into the sleeve is achieved, in part, by reducing longitudinal tensile forces in the film, by selecting the contact surface geometry to minimize transverse variations in tensile forces in the film, and by having contact edges of the contact surfaces shaped to reduce unnecessary stresses in the film.-
公开(公告)号：EP1570749A1
公开(公告)日：2005-09-07
申请号：EP05251026.0
申请日：2005-02-23
CPC分类号： A23L7/109
摘要： The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75°C and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).
摘要翻译： 本发明涉及从低蛋白粉和由低蛋白粉生产的干燥面制成干燥面食的方法。 将低蛋白粉和水混合以产生水分含量为约25至约45％的面食面团。 低蛋白质面粉的蛋白质含量低于约10％，面食面团不含有显着量的纹理增强剂。 将面食面团挤压成所需的面食形状。 所需的面食形状在至少75℃的温度和至少约70％的相对湿度下干燥足够长的时间，以产生具有约8至约13％的最终水分含量的干燥面食。 所制造的干面条在烹饪后具有约12至约21kgf（千克剪切力）的纹理坚固度。
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87.发明公开Electrodialyzed compositions and method of treating aqueous solutions using electrodialysis 审中-公开电渗析组合物和方法用于治疗由电渗析水溶液
公开(公告)号：EP1568408A2
公开(公告)日：2005-08-31
申请号：EP05250826.4
申请日：2005-02-14
发明人： Crowley, Colin P. , Loh, Jimbay P.
CPC分类号： C02F1/4693 , A23L2/74 , B01D61/445 , C02F1/4618 , C02F1/66 , C02F2201/46115 , C02F2209/06
摘要： An electrodialysis system is used to produce electrodialyzed compositions with altered pH but without objectionable odor and taste. An aqueous solution is contacted with a membrane electrodialysis system and an electrical potential is applied in an amount effective for changing the pH of the aqueous solution by at least about 2.0 and for providing an electrodialyzed composition having a total cation or anion concentration of about 1.0N or less, and individual cation or anion concentration of about 0.6N of less, and a free chlorine content of about 2 ppm or less.
摘要翻译： 电渗析系统用于生产组合物电渗析与改变的pH，但没有讨厌的气味和味道。 在wässrige溶液与膜电渗析系统和电势的接触在量应用于以有效用于通过至少约2.0改变的水性溶液的pH值并在电渗析组合物提供具有约1.0N总阳离子或阴离子浓度 或更小，并且单个的阳离子或的低约0.6N阴离子浓度，和约2ppm或更低的游离氯含量。
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公开(公告)号：EP1216620B1
公开(公告)日：2005-08-31
申请号：EP01310673.7
申请日：2001-12-20
CPC分类号： A23C9/1516 , A23C19/05
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89.发明公开Amorphous water-soluble calcium citrate salts and method of making and using same. 有权的无定形的柠檬酸钙的盐和它们的制备方法和使用
公开(公告)号：EP1566373A1
公开(公告)日：2005-08-24
申请号：EP05250572.4
申请日：2005-02-02
IPC分类号： C07C51/41 , C07C59/265 , A23L1/304 , A23L2/38
CPC分类号： C07C59/265 , A23L2/39 , A23L33/165 , C07C51/412
摘要： Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.
摘要翻译： 具有钙至小于2.5的柠檬酸的摩尔比无定形水溶性柠檬酸钙盐：2，和粉末状饮料混合物，并用无定形论文水溶性柠檬酸钙盐作为钙源强化的液体组合物，提供了。 用柠檬酸钙gemäß强化本发明的液体组合物具有优良的分散性，溶解性，外观，和贮存稳定性。 这些液体的组合物通过新的方法制备并提供和保存在干燥的粉状产品盐稳定的非晶特性。 因此，本发明涉及寻求管理柠檬酸钙强化的液体组合物，以增加价值个人饮食钙摄入的方法。
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公开(公告)号：EP1561383A1
公开(公告)日：2005-08-10
申请号：EP04257235.4
申请日：2004-11-22
CPC分类号： A23C19/0917 , A23C20/00
摘要： This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.
摘要翻译： 本发明涉及一种干酪制品和一种制备干酪制品的新方法。 更具体地，本发明涉及使用可从乳清蛋白浓缩物获得的可食用脂肪和聚合乳清蛋白作为蛋白质来制备的奶油干酪产品。 根据本发明方法制备的奶油干酪产品具有出人意料的坚固性增加并具有优异的脱水收缩性能。
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