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公开(公告)号：EP1131339A1
公开(公告)日：2001-09-12
申请号：EP99957301.7
申请日：1999-11-10
IPC分类号： C07K1/30 , C07K14/415 , C12N9/00 , A23L1/221
摘要： The invention concerns a method for isolating active plant material proteins or proteins from a fermenting medium which consists in continuously precipitating and in one single step in an appropriate organic solvent the active proteins contained in an enzymatic solution extracted from said plant material or from the fermenting medium, in a specific reactor, the conditions in the reactor being adjusted so as to obtain a precipitate of non-denatured proteins, said precipitate is then subjected to a maturing step before being continuously separated.
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公开(公告)号：EP1441597B1
公开(公告)日：2009-09-23
申请号：EP02747438.6
申请日：2002-06-25
发明人： KOCHHAR, Sunil , BUDWIG, Christopher , HANSEN, Carl, Erik , JUILLERAT, Marcel Alexandre , SPADONE, Jean-Claude , NICOLAS, Pierre , REDGWELL, Robert , ARMSTRONG, Euan , SIEVERT, Dietmar
摘要： A process for manipulating the flavour of a single mass of chocolate which comprises first reducing or removing the natural flavour form the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavour to the chocolate mass. The flavour provides any of the following attributes : cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.
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公开(公告)号：EP1361799B1
公开(公告)日：2006-04-05
申请号：EP02702301.9
申请日：2002-01-23
CPC分类号： A23G1/44 , A23G1/02 , A23G1/46 , A23G1/56 , A23G2200/10 , A23G2200/12
摘要： A process for the production of enzymatically-treated unfermented cocoa liquor comprising acid treatment of the cocoa liquor followed by protease treatment.
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公开(公告)号：EP1333727A1
公开(公告)日：2003-08-13
申请号：EP01999287.4
申请日：2001-10-19
IPC分类号： A23G1/00
CPC分类号： A23G1/44 , A23G1/02 , A23G1/46 , A23G1/56 , A23G2200/10 , A23G2200/12
摘要： A process for the prepeation of chocolate crumb comprising mixing and heating from 15 to 70 % by weight of milk solids, with 10 to 75 % weight of sugar and 0.1 to 10 % by weight of milk or vegetable protein hydrolysates, the percentages being based on the weight of the mixture.
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公开(公告)号：EP1441597A1
公开(公告)日：2004-08-04
申请号：EP02747438.6
申请日：2002-06-25
发明人： KOCHHAR, Sunil , BUDWIG, Christopher , HANSEN, Carl, Erik , JUILLERAT, Marcel Alexandre , SPADONE, Jean-Claude , NICOLAS, Pierre , REDGWELL, Robert , ARMSTRONG, Euan , SIEVERT, Dietmar
摘要： A process for manipulating the flavour of a single mass of chocolate which comprises first reducing or removing the natural flavour form the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavour to the chocolate mass. The flavour provides any of the following attributes : cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.
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公开(公告)号：EP1361799A1
公开(公告)日：2003-11-19
申请号：EP02702301.9
申请日：2002-01-23
CPC分类号： A23G1/44 , A23G1/02 , A23G1/46 , A23G1/56 , A23G2200/10 , A23G2200/12
摘要： A process for the production of enzymatically-treated unfermented cocoa liquor comprising acid treatment of the cocoa liquor followed by protease treatment.
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