公开(公告)号：US20180199602A1

公开(公告)日：2018-07-19

申请号：US15746516

申请日：2016-06-30

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Theodorus Berend Jan Blijdenstein ,  Michel MELLEMA ,  Marcelo Camilo OLIVEIRA ,  Martha ORTEGA GALINDO

IPC分类号： A23L23/10 ,  A23L29/262 ,  A23L29/00

CPC分类号： A23L23/10 ,  A23L29/015 ,  A23L29/262 ,  A23P10/20 ,  A23V2002/00 ,  A23V2250/0618 ,  A23V2250/51082 ,  A23V2250/5118

摘要： The in invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.8-12 wt. % of carboxymethyl cellulose; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the fmal product.

公开(公告)号：US20150017295A1

公开(公告)日：2015-01-15

申请号：US14373428

申请日：2013-01-11

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Gijsbert Kuil ,  Petrus Wilhelmus N de Groot ,  Theodorus Berend Jan Blijdenstein ,  Jan Alders Wieringa

IPC分类号： A23L1/32 ,  A23L1/00 ,  A21D13/00 ,  A23L1/24 ,  A23L1/39

CPC分类号： A21D13/50 ,  A23D7/0053 ,  A23D7/02 ,  A23L15/20 ,  A23L23/00 ,  A23L27/60 ,  A23P30/40 ,  A23V2002/00

摘要： The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin.

摘要翻译： 本发明涉及含有蛋清蛋白和疏水蛋白的充气组合物，以及制备这些组合物的方法。 本发明的目的是提高含有蛋清蛋白的组合物的发泡性和泡沫稳定性。 这是通过提供含有变性蛋清蛋白和疏水蛋白的充气组合来实现的。

公开(公告)号：US20210244054A1

公开(公告)日：2021-08-12

申请号：US17054532

申请日：2019-06-27

申请人： Conopco Inc., d/b/a UNILEVER

发明人： Luben Nikolaev Arnaudov ,  Theodorus Berend Jan Blijdenstein ,  Kees Frederik van Malssen ,  Simeon Dobrev Stoyanov

IPC分类号： A23L23/10 ,  A23L33/115 ,  A23P30/20 ,  A23L29/212 ,  A23L27/40 ,  A23L29/30 ,  A23L29/00

摘要： The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) combining the following ingredients to prepare a powder mixture: 100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof, 2-150 parts by weight of one or more particulate ingredients selected from b) admixing 5-150 parts by weight of a fat component to the powder mixture, wherein the fat component has an N20 of at least 20% and a N35 of less than 30%, wherein on admixing with the powder mixture the fat component has an N20 of at least 10%, to form a paste, c) extruding the paste into shaped savoury concentrate.

公开(公告)号：US20200022399A1

公开(公告)日：2020-01-23

申请号：US16483756

申请日：2018-01-24

申请人： Conopco Inc., d/b/a UNILEVER

发明人： Theodorus Berend Jan Blijdenstein ,  Gerard van Dalen ,  Jeoffrey Nikolai Jansen ,  Arinus Frederikus Leerink ,  Kees Frederik van Malssen

IPC分类号： A23P10/25 ,  A23P10/28 ,  A23L29/212 ,  A23L23/10 ,  A23L27/22

摘要： The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt. % by: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 ° C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: 5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch; 10-76 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof; 0-60 wt. % of one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables; b) mixing the premix with molten fat to produce slurry; and c) shaping the slurry into a shaped article. The process of the present invention enables the manufacture of shaped savoury concentrates that have improved crumbability.