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    Flavor-active peptides
    1.
    发明授权
    Flavor-active peptides 失效
    风味活性肽

    公开(公告)号：US07049298B2

    公开(公告)日：2006-05-23

    申请号：US10812088

    申请日：2004-03-30

    申请人： Sunil Kochhar ,  Carl Erik Hansen ,  Marcel Alexandre Juillerat

    发明人： Sunil Kochhar ,  Carl Erik Hansen ,  Marcel Alexandre Juillerat

    IPC分类号： A61K38/00

    CPC分类号： A23G1/56 ,  A23G3/346 ,  A23G2200/10 ,  A23L27/215 ,  A23L27/26 ,  A23L27/28

    摘要： The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.

    摘要翻译： 本发明涉及从可可豆获得的特异性肽，并且当与还原糖进行美拉德反应时，产生特别和独特的味道。 特别地，本发明涉及这些特定肽中的一种或多种用于制备巧克力风味剂，特别是可可和焦糖调味剂，花香或具体地，糖果风味，已经风味，烤香料 或肉味。

    Pasta manufacturing process
    3.
    发明授权
    Pasta manufacturing process 有权
    意大利面制造工艺

    公开(公告)号：US06326049B1

    公开(公告)日：2001-12-04

    申请号：US09453942

    申请日：2000-05-24

    申请人： Jonas Peter Halden ,  Annabella Realini ,  Marcel Alexandre Juillerat ,  Carl Erik Hansen

    发明人： Jonas Peter Halden ,  Annabella Realini ,  Marcel Alexandre Juillerat ,  Carl Erik Hansen

    IPC分类号： A23L116

    摘要： A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.

    摘要翻译： 具有减少的残留脂肪酶活性，长保质期和随时间保持其特征黄色的能力的面食。 该面食可以通过制备包含谷物粉或粗面粉，水和脂肪酶的混合物来制造; 将混合物揉成面团; 并将面团形成面食，其中进行步骤以提供低于约100LU / kg面食的面食的残留脂肪酶活性。 可以利用面团的热处理来帮助实现所需的脂肪酶活性的降低。

    PULSED ELECTRIC FIELD TREATMENT PROCESS AND DAIRY PRODUCT COMPRISING BIOACTIVE MOLECULES OBTAINABLE BY THE PROCESS
    4.
    发明申请
    PULSED ELECTRIC FIELD TREATMENT PROCESS AND DAIRY PRODUCT COMPRISING BIOACTIVE MOLECULES OBTAINABLE BY THE PROCESS 审中-公开
    脉冲电场处理过程和包含生物活性分子的乳制品

    公开(公告)号：US20140154371A1

    公开(公告)日：2014-06-05

    申请号：US14131268

    申请日：2012-07-06

    申请人： Alexander Mathys ,  Stefan Toepfl ,  Claudia Siemer ,  Laurent Favre ,  Jalil Benyacoub ,  Carl Erik Hansen

    发明人： Alexander Mathys ,  Stefan Toepfl ,  Claudia Siemer ,  Laurent Favre ,  Jalil Benyacoub ,  Carl Erik Hansen

    IPC分类号： A23C9/144

    CPC分类号： A23C9/144 ,  A23C3/07 ,  A23L2/48 ,  A23L3/32

    摘要： The present invention addresses the problem of inactivation of bioactive components in milk during pasteurization for preservation. The invention discloses a method of pulsed electric field (PEF) treatment of whole milk, skimmed milk, semi-skimmed milk or whey, or other liquid compositions comprising milk components or fractions. The invention is based on the finding that by selecting one or more specific process parameters, such as the PEF treatment chamber design, the specific energy applied, the field strength, pulse type, start temperature, it is possible to effectively eliminate microorganisms from the composition while conserving the activity of bioactive components in the composition.

    摘要翻译： 本发明解决了用于保存巴氏灭菌期间牛奶中生物活性成分失活的问题。 本发明公开了一种全脂牛奶，脱脂乳，半脱脂乳或乳清或包含乳成分或其组分的其它液体组合物的脉冲电场（PEF）处理方法。 本发明基于如下发现：通过选择一个或多个特定工艺参数，例如PEF处理室设计，施加的比能量，场强，脉冲类型，起始温度，可以有效地从组合物中消除微生物 同时保留组合物中生物活性成分的活性。

    Enzymatic treatment of cocoa
    5.
    发明授权
    Enzymatic treatment of cocoa 失效
    可可的酶法处理

    公开(公告)号：US5888562A

    公开(公告)日：1999-03-30

    申请号：US660901

    申请日：1996-06-10

    申请人： Carl Erik Hansen ,  Anthony Klueppel ,  Eric Raetz

    发明人： Carl Erik Hansen ,  Anthony Klueppel ,  Eric Raetz

    IPC分类号： A23G1/30 ,  A23G1/00 ,  A23G1/02 ,  A23G1/42

    CPC分类号： A23G1/423 ,  A23G1/02

    摘要： Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.

    摘要翻译： 处理可可巴或液体的方法，其中由可可豆制备1至15天的可可豆制成的液体，在pH 3-8的水性介质中与至少一种工业蛋白酶混合，并将混合物 在足以获得每克干物质至少10微摩尔的疏水氨基酸和至少1.4倍的水解产物的温度下，与最初存在于可可豆中的温度相比较。 包含发酵约1至15天的可可豆的笔尖或液体的组合物和技术性蛋白酶和/或技术性转化酶。 通过焙烧根据本发明的组合物获得的可可。