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    発酵食品組成物の製造方法
    41.
    发明申请
    発酵食品組成物の製造方法 审中-公开
    发酵食品组合物生产方法

    公开(公告)号：WO2017057455A1

    公开(公告)日：2017-04-06

    申请号：PCT/JP2016/078613

    申请日：2016-09-28

    Applicant: 株式会社カネカ

    Inventor： 立垣　愛郎 ,  村上　光架

    IPC: A23L11/00 ,  A23C11/10 ,  A23J3/16 ,  A23J3/34 ,  A23L5/00 ,  A23L7/00 ,  A23L19/00 ,  A23L25/00 ,  A23L33/10 ,  A23L33/17

    CPC classification number: A23C11/10 ,  A23J3/16 ,  A23J3/34 ,  A23L5/00 ,  A23L7/00 ,  A23L11/00 ,  A23L19/00 ,  A23L25/00 ,  A23L33/10 ,  A23L33/17

    Abstract: クラス２食物アレルゲンを有する食品を発酵させ、発酵食品組成物を製造する方法であり、クラス２食物アレルゲンを有する食品に、少なくともロイシンアミノペプチダーゼ活性が７５ｕｎｉｔ以上、７２０ｕｎｉｔ以下である乳酸菌を添加し、前記食品を含む混合物のｐＨを４．０以上、８．５未満に調節しながら発酵する工程、および金属プロテアーゼによる酵素処理工程とを含むことを特徴とする。

    Abstract translation: 本发明提供了一种具有2级食品过敏原的食品发酵方法，以生产发酵食品组合物，其特征在于包括：将亮氨酸氨基肽酶活性为75-720单位的乳酸菌加入到 具有2级食品过敏原的食物在将包含食物的混合物的pH调节至少4.0和小于8.5时发酵食物; 以及用金属蛋白酶处理酶的步骤。

    METHOD FOR DISPENSING A MILK-CONTAINING COMPOSITION AND DISPOSABLE HEAT EXCHANGER FOR USE IN THE METHOD
    42.
    发明申请
    METHOD FOR DISPENSING A MILK-CONTAINING COMPOSITION AND DISPOSABLE HEAT EXCHANGER FOR USE IN THE METHOD 审中-公开
    用于分配含奶组合物的一种方法以及用于该方法的一次性热交换器

    公开(公告)号：WO2014077692A2

    公开(公告)日：2014-05-22

    申请号：PCT/NL2013/050826

    申请日：2013-11-15

    Applicant: EQUITEC HOLDING B.V.

    Inventor： DREVES, Tonny ,  VAN BOMMEL, Petrus Johannes Maria ,  HOLTEN, Hendrikus Lodewijk Jozeph Franciscus

    IPC: A47J31/54

    CPC classification number: A23C3/02 ,  A23C3/031 ,  A23C9/156 ,  A23C11/10 ,  A23F5/46 ,  A47J31/542 ,  F24D2220/06 ,  F24H1/14 ,  F28D7/0033 ,  F28D7/0041 ,  F28D2021/0042 ,  F28F27/00 ,  F28F2255/02 ,  F28F2265/06 ,  F28F2265/20 ,  F28F2265/22 ,  F28F2280/02

    Abstract: A method for dispensing a milk-containing composition consisting of a flavour composition and a milk product by supplying the milk product to a removable heat exchanger provided with a flexible tube, wherein the flavour composition is added to the heated milk product in random order after the heat exchanger, cooling the milk product that remains in the heat exchanger after the latter has been emptied for the larger part by means of the heat exchanger after a specified period of time, calculated from the last time dispensing of the milk- containing composition took place, so that it will keep for a comparatively prolonged period of time, and subsequently heating the milk product for a next dispensing action and replenishing it with a next amount of milk product shortly before mixing it with the flavour composition, whereupon the hot milk-containing composition is discharged. The invention further relates to a heat exchanger obviously intended for use in this method.

    Abstract translation: 通过将乳制品供应到设置有柔性管的可移除式热交换器来分配由风味组合物和乳制品组成的含乳组合物的方法，其中所述风味组合物被添加到 在热交换器之后以随机的顺序加热奶制品，在上一次分配计算的特定时间段之后，通过热交换器冷却保留在热交换器中的奶制品，其中奶制品在大部分被清空之后留在热交换器中 的含乳组合物发生，以使其保持相对较长的时间，并且随后加热乳制品以用于下一次分配动作并且在将其与下一种量的乳制品混合之前不久将其补充到下一次奶制品中 随后将含热牛奶的组合物排出。 本发明还涉及一种明显用于该方法的热交换器。

    WHOLE GRAIN NON-DAIRY MILK PRODUCTION, PRODUCTS AND USE
    45.
    发明申请
    WHOLE GRAIN NON-DAIRY MILK PRODUCTION, PRODUCTS AND USE 审中-公开
    全谷物非奶酪生产，产品和使用

    公开(公告)号：WO2007011685A3

    公开(公告)日：2009-04-23

    申请号：PCT/US2006027291

    申请日：2006-07-14

    Applicant: CREATIVE RES MAN

    Inventor： MITCHELL CHERYL

    IPC: A23L1/10 ,  A23C11/00 ,  A23C11/02 ,  A23L2/38

    CPC classification number: A23G9/42 ,  A23C11/10 ,  A23G1/56 ,  A23G2200/06 ,  A23L7/107 ,  A23L9/10 ,  A23L25/10

    Abstract: A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions. The whole grain milk products are characterized by a nutritional composition containing substantially all the nutritional components of the whole grain, being an opaque whole milk colloid, having smooth texture versus pulpiness, lacking in all bitterness normally associated with whole grain products, and having a variety of sweetness levels from non-sweet to very sweet.

    Abstract translation: 首先选择首先洗涤的未破碎的全谷物米，或首先减小的全谷物的玉米，然后制备随后湿法研磨的水性浆料以均匀释放所有蛋白质，脂肪，纤维和淀粉组分的方法 在粮食结构中举行。 所得到的浆料可以与热反应以使淀粉糊化，随后的产物干燥。 此外，含有释放组分的加热浆料可以通过液化和任选的糖化过程进行酶水解，生产具有不同碳水化合物组成的全谷物米奶产品。 全谷物产品的特征在于营养组合物，其基本上含有全谷物的所有营养成分，是不透明的全脂乳胶体，具有光滑的质地与纸浆性，缺乏通常与全谷物产品相关的所有苦味，并且具有多种 的甜味水平从非甜到非常甜。

    ASEPTIC LIQUID NON DAIRY CREAMER
    46.
    发明申请
    ASEPTIC LIQUID NON DAIRY CREAMER 审中-公开
    无菌液体非奶制奶油

    公开(公告)号：WO2007044782A2

    公开(公告)日：2007-04-19

    申请号：PCT/US2006039673

    申请日：2006-10-11

    Applicant: RICH PRODUCTS CORP ,  CHENG TAIBEN ,  FRANZ SUSAN

    Inventor： CHENG TAIBEN ,  FRANZ SUSAN

    IPC: A23D9/00

    CPC classification number: A23D7/0053 ,  A23C11/08 ,  A23C11/10 ,  A23D7/011

    Abstract: Provided are compositions for a pourable creamer suitable for aspetic packaging comprising fat, emulsifiers, non-reducing sugars, and gums. The aspectically packaged creamer can be stably stored at ambient temperature for at least 6 months and at referigerated temperatures for at least 1 year.

    Abstract translation: 提供了适用于包装的奶油的可倾倒奶精组合物，其包含脂肪，乳化剂，非还原糖和树胶。 包装的奶精可在环境温度下稳定保存至少6个月，并在参考温度下保存至少1年。

    NON-PROTEIN FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME
    47.
    发明申请
    NON-PROTEIN FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME 审中-公开
    非蛋白质泡沫组合物及其制备方法

    公开(公告)号：WO2006023564A8

    公开(公告)日：2007-04-19

    申请号：PCT/US2005029261

    申请日：2005-08-17

    Applicant: KRAFT FOODS HOLDINGS INC ,  FRIESLAND BRANDS BV ,  ZELLER BARY LYN ,  SEEVENTER PAUL BASTIAAN VAN ,  POORTINGA ALBERT THIJS

    Inventor： ZELLER BARY LYN ,  SEEVENTER PAUL BASTIAAN VAN ,  POORTINGA ALBERT THIJS

    IPC: A23L1/00 ,  A23C9/152 ,  A23F5/40 ,  A23L1/09

    CPC classification number: A23C11/10 ,  A23C2260/20 ,  A23F5/36 ,  A23L29/30 ,  A23L29/35 ,  A23P30/40

    Abstract: A protein-free solute foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.

    Abstract translation: 提供了一种不含蛋白质的溶质发泡组合物，其含有具有多个含有截留加压气体的空隙的碳水化合物颗粒。 组合物可以包括表面活性剂，并且可以包含在食品如饮料混合物或速溶食品中。 此外，提供了一种制造发泡组合物的方法，其中无蛋白溶性发泡颗粒被加热并且外部压力超过大气压被施加到无蛋白溶性发泡颗粒上。 可溶性发泡颗粒被冷却并释放外部气体压力，导致保留在发泡组合物的内部空隙中的加压气体。

    MILK-ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING A MILK-ALTERNATIVE PRODUCT
    49.
    发明申请
    MILK-ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING A MILK-ALTERNATIVE PRODUCT 审中-公开
    乳制品替代产品及其制备方法

    公开(公告)号：WO2005089561A2

    公开(公告)日：2005-09-29

    申请号：PCT/GB2005/000973

    申请日：2005-03-15

    Applicant: ANGEL TECHNOLOGY LIMITED ,  MAY, Stephen ,  SLATER, Nigel, Kenneth, Harry

    Inventor： MAY, Stephen ,  SLATER, Nigel, Kenneth, Harry

    IPC: A23C11/00

    CPC classification number: A23C11/04 ,  A23C11/10

    Abstract: A milk-alternative product which is an emulsion of an oil-containing phase in an aqueous phase, wherein the oil-containing phase comprises a plurality of droplets, each droplet having an outer shell of oil and a core of a filler substance. The milk-alternative product has a lower total fat content whilst retaining many, most or all of the physical properties of natural milk. The milk-alternative compositions can be used in the manufacture of foodstuffs in the same way as natural milk. There is also provided a milk-alternative product which is a carrier for an active compound. The active compound may be delivered to a person or animal through the milk-alternative product or a foodstuff manufactured from it. The oil may contain a blood cholesterol lowering agent. Also provided is provides a method of manufacturing a milk-alternative product, including the steps of: mixing a filler substance with an oil to form a dispersion of filler droplets; and mixing said dispersion into an aqueous solution to form an emulsion of oil-wrapped filler droplets in an aqueous continuous phase. The mixing may be carried out by injection.

    Abstract translation: 乳液替代产品，其是水相中含油相的乳液，其中所述含油相包含多个液滴，每个液滴具有油的外壳和填料物质的核心。 乳替代产品具有较低的总脂肪含量，同时保留天然牛奶的许多，大部分或全部物理性质。 乳替代组合物可以以与天然牛奶相同的方式用于制造食品。 还提供了作为活性化合物的载体的乳替代产物。 活性化合物可以通过乳替代产品或由其制造的食品递送至人或动物。 油可能含有降血胆固醇。 还提供了一种制造牛奶替代产品的方法，包括以下步骤：将填料与油混合以形成填料滴的分散体; 并将所述分散体混合到水溶液中以在水性连续相中形成油包裹的填料液滴的乳液。 混合可以通过注射进行。

    NON-DAIRY CONTAINING MILK SUBSTITUTE PRODUCTS
    50.
    发明申请
    NON-DAIRY CONTAINING MILK SUBSTITUTE PRODUCTS 审中-公开
    不含乳制品的牛奶替代产品

    公开(公告)号：WO2002065855A2

    公开(公告)日：2002-08-29

    申请号：PCT/IB2002/001759

    申请日：2002-02-13

    Applicant: CEREAL BASE CEBA AB

    Inventor： TRIANTAFYLLOU, Angeliki, Oste

    IPC: A23L1/00

    CPC classification number: A23L7/104 ,  A23C11/10 ,  A23D9/00 ,  A23G9/34 ,  A23G9/42 ,  A23G9/52 ,  A23G2200/14 ,  A23L2/02 ,  A23L2/38 ,  A23L7/107 ,  A23L9/24 ,  A23V2002/00 ,  C12Y302/01001 ,  C12Y302/01002 ,  C12Y302/01033 ,  C12Y302/01041 ,  A23V2250/5484 ,  A23V2250/5034

    Abstract: Efficient, selective, and economical methods for producing non-dairy, ready-to-use milk substitute cereal dispersions having intact β-glucans, proteins, and natural sugars, while retaining the aroma and flavor of natural cereal. The methods include treating a cereal substrate suspension with an enzyme preparation that comprises at least one hydrolase having the ability to hydrolyse α-glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of β-amylase, α-amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises α-amylase or β-amylase, there is always a mixture of at least one other of the α-glycosidic hydrolases. When β-amylase and α-amylase are selected, they are used as a mixture, i.e., introduced simultaneously, to provide for accelerated enzymatic hydrolysis and for reduced amounts of the enzymes than otherwise needed if the enzymes were used separately. In addition to the above-identified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase.

    Abstract translation: 用于生产具有完整β-葡聚糖，蛋白质和天然糖的非乳制即食乳代用谷物分散体的有效，选择性和经济的方法，同时保持天然的香味和风味 谷类。 所述方法包括用包含至少一种水解酶的酶制剂处理谷类底物悬浮液，所述酶具有水解α-糖苷键并且不具有葡聚糖酶和蛋白酶作用的能力。 水解酶可以选自β-淀粉酶，α-淀粉酶，淀粉葡糖苷酶和支链淀粉酶，条件是当酶制剂包含α-淀粉酶或β-淀粉酶时，总是存在至少一种其他的 α-糖苷水解酶。 当选择β-淀粉酶和α-淀粉酶时，将它们作为混合物使用，即同时引入，以提供加速的酶促水解和减少的酶量，如果单独使用酶则需要其他量。 除上述水解酶之外，本发明的酶制剂还可以包含异构酶，例如葡萄糖异构酶。

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