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8 条记录 (耗时 0.012 秒)

    SPREADABLE CHEESE FROM CURD.
    1.
    发明公开
    SPREADABLE CHEESE FROM CURD. 审中-公开
    可拉伸的奶酪。

    公开(公告)号：EP3244746A1

    公开(公告)日：2017-11-22

    申请号：EP16710018.9

    申请日：2016-01-13

    申请人： Coöperatie AVEBE U.A.

    发明人： BUWALDA, Pieter Lykle ,  VAN DEN AKKER-BLEUMINK, Bernarda ,  MULDER, Frederik

    IPC分类号： A23C19/00 ,  A23C19/06 ,  A23C19/09

    CPC分类号： A23C19/06 ,  A23C19/09 ,  A23V2002/00 ,  A23V2250/5118

    摘要： The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

    SPREADABLE CHEESE FROM CURD.
    5.
    发明授权
    SPREADABLE CHEESE FROM CURD. 有权

    公开(公告)号：EP3244746B1

    公开(公告)日：2018-10-24

    申请号：EP16710018.9

    申请日：2016-01-13

    申请人： Coöperatie AVEBE U.A.

    发明人： BUWALDA, Pieter Lykle ,  VAN DEN AKKER-BLEUMINK, Bernarda ,  MULDER, Frederik

    IPC分类号： A23C19/00 ,  A23C19/06 ,  A23C19/09

    CPC分类号： A23C19/06 ,  A23C19/09 ,  A23V2002/00 ,  A23V2250/5118

    摘要： The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

    CHEWY CANDY COMPRISING A HIGHLY BRANCHED STARCH (HBS) AND METHOD FOR PROVIDING THE SAME
    7.
    发明公开
    CHEWY CANDY COMPRISING A HIGHLY BRANCHED STARCH (HBS) AND METHOD FOR PROVIDING THE SAME 审中-公开
    KAUBONBON MIT HOCHVERZWEIGTERSTÄRKE（HBS）UND VERFAHREN ZUR BEREITSTELLUNG DAVON

    公开(公告)号：EP3139761A1

    公开(公告)日：2017-03-15

    申请号：EP15731133.3

    申请日：2015-05-08

    申请人： Coöperatie AVEBE U.A.

    发明人： BAKKER, Wybren ,  BUWALDA, Pieter Lykle ,  TOMASOA, David Thomas Benjamin

    IPC分类号： A23G3/42

    CPC分类号： A23G3/42 ,  A23V2002/00

    摘要： The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.

    摘要翻译： 本发明涉及糖果产品及其生产方法。 本发明提供一种含有淀粉类胶凝剂的耐嚼糖果，其中所述胶凝剂为高支化淀粉（HBS），优选其中所述HBS具有至少6％，更优选至少6.5％的分子支链度。 在具体方面，耐嚼糖果基本上不含明胶或其他动物衍生成分。