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    Process for the Production of Cookies Having Improved Organoleptic Properties
    41.
    发明申请
    Process for the Production of Cookies Having Improved Organoleptic Properties 有权
    具有改善感官特性的曲奇饼生产工艺

    公开(公告)号：US20140099420A1

    公开(公告)日：2014-04-10

    申请号：US14100929

    申请日：2013-12-09

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Michela Petronio ,  Luca Guasina ,  Marco Giovanetti ,  Nadia Morbarigazzi ,  Claudio Dall"Aglio

    IPC分类号： A21D8/06

    CPC分类号： A21D8/06 ,  A21B7/00 ,  A21D2/36 ,  A21D13/06 ,  A23L7/115 ,  A23L33/21 ,  A23V2002/00 ,  A23V2250/5034 ,  A23V2250/5116

    摘要： A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

    摘要翻译： 描述了用于生产脆饼型饼干的方法，其特征在于包括以下步骤：将形成饼干面团的饼干面团的成分混合以形成半成品，烘烤由 面团，从而获得饼干，冷却所获得的饼干和饼干包装; 其特征在于，烘烤所述半成品的步骤包括将其暴露于由热空气和过热蒸汽构成的热气体的步骤，通过冲击系统直接吹到所述半成品上; 还给出了一种饼干，其包含以总重量计的重量，膳食纤维含量为1至25％，脂质含量为4至23％，单糖含量为8至26％。

    Composition containing β-glucan, method of producing the same and foods, drinks or skin moisturizers containing the composition
    45.
    发明授权
    Composition containing β-glucan, method of producing the same and foods, drinks or skin moisturizers containing the composition 有权
    含有β-葡聚糖的组合物，其制备方法以及含有该组合物的食品，饮料或皮肤保湿剂

    公开(公告)号：US08183031B2

    公开(公告)日：2012-05-22

    申请号：US11575047

    申请日：2005-08-03

    申请人： Naoyuki Moriya ,  Yukiko Moriya ,  Koji Kubota

    发明人： Naoyuki Moriya ,  Yukiko Moriya ,  Koji Kubota

    IPC分类号： A01N63/00 ,  A01N63/04 ,  C12N1/00

    CPC分类号： A61K8/73 ,  A23L29/271 ,  A23L33/10 ,  A23V2002/00 ,  A61Q19/00 ,  C12R1/645 ,  Y10S435/911 ,  A23V2250/5034 ,  A23V2200/318 ,  A23V2200/30

    摘要： It is intended to utilize β-glucan produced by a bacterium belonging to Aureobasidium sp. From a bacterium belonging to Aureobasidium sp., a mutant with little pigment accumulation is constructed by a mutagenesis means of, for example, irradiating with ultraviolet light or treating with a mutagen. A culture obtained by culturing this mutant in a liquid culture medium is usable as a composition with a large β-glucan content without showing any intense dark green color caused by the accumulation of melanin-like pigments. This composition may be taken as such as a functional food having the physiologically active functions of the β-glucan-containing composition. Alternatively, it may be added to foods, drinks. food additives, cosmetics and so on.

    摘要翻译： 用于利用属于Aureobasidium sp。的细菌产生的葡聚糖。 从属于Aureobasidium sp。的细菌，通过例如用紫外线照射或用诱变剂处理的诱变方法构建具有少量颜料积累的突变体。 通过在液体培养基中培养该突变体获得的培养物可用作具有大量葡萄糖含量的组合物，而不会由黑色素样颜料的积累引起任何强烈的深绿色。 该组合物可以作为具有含葡聚糖组合物的生理活性功能的功能性食品。 或者，它可以添加到食物，饮料中。 食品添加剂，化妆品等。

    HIGH ACID BEVERAGE PRODUCTS AND METHODS TO EXTEND PROBIOTIC STABILITY
    48.
    发明申请
    HIGH ACID BEVERAGE PRODUCTS AND METHODS TO EXTEND PROBIOTIC STABILITY 审中-公开
    高酸饮料产品和扩展生物稳定性的方法

    公开(公告)号：US20110123677A1

    公开(公告)日：2011-05-26

    申请号：US12626226

    申请日：2009-11-25

    申请人： Teodoro RIVERA ,  Jessica OESTERLING ,  Yih Jennifer LEE

    发明人： Teodoro RIVERA ,  Jessica OESTERLING ,  Yih Jennifer LEE

    IPC分类号： A23L2/52 ,  A23L2/02 ,  A23L2/42

    CPC分类号： A23L2/42 ,  A23L2/02 ,  A23L2/06 ,  A23L2/38 ,  A23L2/52 ,  A23L2/58 ,  A23L2/60 ,  A23L2/68 ,  A23L7/115 ,  A23L33/135 ,  A23V2002/00 ,  A23V2200/3204 ,  A23V2250/02 ,  A23V2250/254 ,  A23V2250/5034

    摘要： Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35° F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability.

    摘要翻译： 公开了包含至少一种果汁，至少一种甜味剂，益生菌和β-葡聚糖的饮料产品，其中饮料产品的pH值至多为4.5，酸值为0.5％-1.0％。 在某些示例性和非限制性的实施方案中，饮料产品具有以下特征：如果在密封的单独尺寸的12ml中储存45天后进行测试。 盎司 在35摄氏度的制冷温度下储存在黑暗中或以其他紫外线屏蔽状态的PET容器，与没有β葡聚糖的相同饮料产品相比，饮料产品具有更高的保质期。 提供了制备具有延长益生菌稳定性的这种饮料产品的方法。

    SOLUBILITY-REDUCED, BETA-GLUCAN CONTAINING PRODUCTS AND METHODS OF PRODUCING AND USING SUCH PRODUCTS
    50.
    发明申请
    SOLUBILITY-REDUCED, BETA-GLUCAN CONTAINING PRODUCTS AND METHODS OF PRODUCING AND USING SUCH PRODUCTS 审中-公开
    可溶性还原剂，含葡萄糖的葡萄糖产品及其生产和使用方法

    公开(公告)号：US20090285970A1

    公开(公告)日：2009-11-19

    申请号：US12422672

    申请日：2009-04-13

    申请人： Thava Vasanthan

    发明人： Thava Vasanthan

    IPC分类号： A21D2/00 ,  A23P1/06 ,  A23L1/28 ,  A23L1/10 ,  A23L1/30

    CPC分类号： A23L33/24 ,  A23L7/115 ,  A23V2002/00 ,  A23V2250/5034

    摘要： The present invention relates to a method of producing solubility-reduced, beta-glucan containing products and uses thereof as raw materials in aqueous fractionation to produce starch and beta-glucan concentrates. The present invention extends to foods containing the solubility-reduced, beta-glucan products, and the starch and beta-glucan concentrates obtained by the described method.

    摘要翻译： 本发明涉及一种生产含有β-葡聚糖的溶解性产品的方法及其在水分离中的原料，用于生产淀粉和β-葡聚糖浓缩物。 本发明延伸到含有溶解度降低的β-葡聚糖产品的食品，以及通过所述方法获得的淀粉和β-葡聚糖浓缩物。