利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

24 条记录 (耗时 0.017 秒)

    FOOD PRODUCT
    1.
    发明公开
    FOOD PRODUCT 审中-公开

    公开(公告)号：US20240122204A1

    公开(公告)日：2024-04-18

    申请号：US18554885

    申请日：2022-04-15

    申请人： Mars, Incorporated

    发明人： Nicos CHARALAMBOUS

    IPC分类号： A23G3/54 ,  A23G1/34 ,  A23G1/54 ,  A23G3/42 ,  A23G3/44 ,  A23G3/48

    CPC分类号： A23G3/54 ,  A23G1/34 ,  A23G1/54 ,  A23G3/42 ,  A23G3/44 ,  A23G3/48

    摘要： The invention relates to a plant based food product, more particularly a plant based composite confectionery product comprising 1-65 wt %, or 1-40 wt %, or 10-30 wt %, or 15-25 wt % plant-based nougat, wherein the plant-based nougat comprises plant-based protein, sugar syrup, and a flavouring component; and a component selected from 25-65 wt %, or 35-55 wt %, or 40-50 wt % plant-based caramel, wherein the plant-based caramel comprises a plant-based milk, plant-based fat, and sugar syrup; and 15-55 wt %, or 25-45 wt %, or 30-40 wt % plant-based chocolate.

    FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT
    4.
    发明申请
    FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT 审中-公开

    公开(公告)号：US20190000121A1

    公开(公告)日：2019-01-03

    申请号：US15364717

    申请日：2016-11-30

    申请人： Samuel Schiavon De Rivas

    发明人： Samuel Schiavon De Rivas

    IPC分类号： A23L19/00 ,  A23G1/34 ,  A23G1/38 ,  A23G1/40 ,  A23G1/44 ,  A23G1/48 ,  A23P30/10

    摘要： The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (Musa spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanicão. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starch—“RS”—and dietary fibre—“FA”—in the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different.

    PROCESS FOR PROVIDING A COCOA REPLACER BASED ON A MATERIAL SELECTED FROM ROASTED WHEAT, ROASTED AND/OR MALTED BARLEY
    8.
    发明申请
    PROCESS FOR PROVIDING A COCOA REPLACER BASED ON A MATERIAL SELECTED FROM ROASTED WHEAT, ROASTED AND/OR MALTED BARLEY 审中-公开
    基于从被磨碎的小麦，被腐蚀和/或发霉的BARLEY选择的材料提供COCOA替代物的方法

    公开(公告)号：US20150342214A1

    公开(公告)日：2015-12-03

    申请号：US14821235

    申请日：2015-08-07

    申请人： Givaudan, S.A.

    发明人： Esther VAN OMMEREN ,  Guiseppe CORDA ,  Jan BAKKER ,  Caroline DAHAN

    IPC分类号： A23G1/48 ,  A23G1/34

    CPC分类号： A23G1/48 ,  A23G1/34 ,  A23V2002/00

    摘要： A process for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, including the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; wherein the quantity of water in step (a) is such that the weight of the roasted wheat, roasted and/or malted barley material comprises from 12-22% of the total weight of the material and water, and the quantity of water in step (c) comprises from 25-40% of the total quantity of water used in the process. The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.

    摘要翻译： 一种基于选自焙烤小麦，焙烤和/或麦芽大麦的材料提供可可替代物的方法，包括以下步骤：（a）在初始温度为（a）时将（a）将焙炒的小麦，焙烤和/或发芽的大麦加入到水中 在蒸发容器中至少65℃; （b）保持初始温度至少30分钟; （c）加入冷水; 和（d）立即喷雾干燥该溶液以得到可可替代物; 其中步骤（a）中的水量使得所述焙烤小麦，焙烤和/或发芽的大麦材料的重量占材料和水的总重量的12-22％，步骤 （c）占该工艺用水总量的25-40％。 所得粉末颜色较暗，可用于替代一部分可可而不损失风味并且不会有不良后味。

    CROSS-MAILLARDIZED PLANT SUBSTRATES
    9.
    发明公开
    CROSS-MAILLARDIZED PLANT SUBSTRATES 审中-公开

    公开(公告)号：US20240251832A1

    公开(公告)日：2024-08-01

    申请号：US18561717

    申请日：2022-05-26

    申请人： Atomo Coffee, Inc.

    发明人： Jarret Stopforth ,  Charles M. Shaw

    IPC分类号： A23L27/21 ,  A23F5/02 ,  A23F5/04 ,  A23F5/26 ,  A23F5/44 ,  A23G1/34 ,  A23L19/00

    CPC分类号： A23L27/215 ,  A23F5/02 ,  A23F5/04 ,  A23F5/267 ,  A23F5/44 ,  A23G1/34 ,  A23L19/09

    摘要： Provided are modified coffee and/or cacao, and/or coffee-substitute and/or cacao/chocolate-substitute compositions, and methods of making same, comprising cross-Maillardized substrate carrier materials (e.g., plant materials, etc.), or non-cross-Maillardized carrier materials, having cross-Maillardized reaction products providing for improved and/or more organoleptically accurate coffee-substitute or cacao/chocolate-substitute compositions. These coffee or cacao/chocolate, and/or coffee-substitute and/or ca-cao/chocolate-substitute compositions, comprise extracts, kernels, grounds, powders beverages, concentrates, flavorings, etc., based thereon, with or preferably without coffee or cacao beans. The methods comprise contacting a substrate carrier material, having endogenous Maillard-reactive nitrogen and/or carbohydrate constituents, with an exogenous Maillard reagent comprising exogenous Mail-lard-reactive nitrogen and/or carbohydrate constituents, wherein the exogenous Maillard reagent comprises elevated levels of e.g., leucine, to provide conditioned substrate carrier materials, for reacting to produce cross-Maillardized products. Cross-Maillard-primed substrate carrier materials, are provided, along with regenerated spent coffee and non-coffee grounds. Modified cocoa, chocolate and/or chocolate-substitute compositions (e.g., bars, chips, etc.) are also provided.