公开(公告)号：WO2007068332A1

公开(公告)日：2007-06-21

申请号：PCT/EP2006/011214

申请日：2006-11-22

Applicant: UNILEVER N.V. ,  UNILEVER PLC ,  HINDUSTAN LEVER LIMITED ,  EPPLER, Wolfgang, Michael ,  MAHUT, Claude, Gérard, Jean-Bernard ,  MELWITZ, Dieter, Werner ,  MUELLER, Andrea, Silvia

Inventor： EPPLER, Wolfgang, Michael ,  MAHUT, Claude, Gérard, Jean-Bernard ,  MELWITZ, Dieter, Werner ,  MUELLER, Andrea, Silvia

IPC: A23L1/00 ,  A23L1/212 ,  A23L1/40 ,  A23P1/02 ,  A23P1/08

CPC classification number: A23L23/10 ,  A23L19/05 ,  A23P10/28

Abstract: Concentrates for bouillons, broths, soups, sauces, gravies, dishes, side dishes, or for use as garnishing or seasoning containing dry herbs and/or vegetables, which concentrate is in the form of a solid body or bodies having a weight of 2-250 g, in particular a cube, block, or tablet shape, which yield a soup, sauce etcetera upon dilution with (hot) water or an aqueous liquid, or can be used as a (side)dish, seasoning or garnishing, and wherein the dry herbs and/or vegetables are present in or with the concentrate as one or more compressed particles or layers.

Abstract translation: 浓缩物用于肉汤，肉汤，汤，调味汁，肉汁，菜肴，配菜，或用作含有干草药和/或蔬菜的装饰或调味料，其浓缩物为固体或体重的形式，其重量为2- 250g，特别是立方体，块状或片状，在用（热）水或水性液体稀释时产生汤，酱等，或可用作（侧）盘，调味或装饰，其中 干草药和/或蔬菜作为一个或多个压缩颗粒或层而存在于浓缩物中或与其一起存在。

公开(公告)号：WO2011147707A1

公开(公告)日：2011-12-01

申请号：PCT/EP2011/057879

申请日：2011-05-16

Applicant: UNILEVER NV ,  UNILEVER PLC ,  HINDUSTAN UNILEVER LIMITED ,  MELWITZ, Dieter, Werner

Inventor： MELWITZ, Dieter, Werner

IPC: A23L1/221 ,  A23L1/212 ,  A23L1/01

CPC classification number: A23L33/21 ,  A23L5/10 ,  A23L27/105 ,  A23L33/115

Abstract: The present invention has as an objective to provide a braised vegetable seasoning composition which is of excellent sensoric quality, and which is microbiologically safe and stable upon storage. The invention provides a braised vegetable seasoning composition, comprising a) from 20 to 90 wt% by weight of braised vegetables, said vegetables selected from onion, garlic and mixtures thereof;, b) from 0.5 to 10% by weight of insoluble fibers, preferably citrus fibers, c) from 0.5 to 40% by weight of water d) from 1 to 40% by weight of a vegetable oil and e) an amount of food grade acid such that the braised vegetable seasoning composition has a pH of 2.0 to 4.0.. Also provided is a process for preparing said seasoning composition.

Abstract translation: 本发明的目的是提供一种具有优良传感质量的炖蔬菜调味料组合物，并且在储存时具有微生物学上的安全性和稳定性。 本发明提供了一种炖蔬菜调味料组合物，其包含a）20至90重量％的炖蔬菜，所述蔬菜选自洋葱，大蒜及其混合物; b）0.5至10重量％的不溶性纤维，优选 柑橘纤维，c）0.5至40重量％的水d）1至40重量％的植物油，和e）一定量的食品级酸，使得炖蔬菜调味组合物的pH为2.0至4.0 还提供了制备所述调味组合物的方法。

公开(公告)号：WO2011147705A1

公开(公告)日：2011-12-01

申请号：PCT/EP2011/057873

申请日：2011-05-16

Applicant: UNILEVER NV ,  UNILEVER PLC ,  HINDUSTAN UNILEVER LIMITED ,  MELWITZ, Dieter, Werner

Inventor： MELWITZ, Dieter, Werner

IPC: A23L1/221 ,  A23L1/212 ,  A23L1/01

CPC classification number: A23D7/0053 ,  A23L5/12 ,  A23L19/03 ,  A23L27/105 ,  A23L27/82 ,  A23L33/115 ,  A23L33/21

Abstract: The present invention has as an objective to provide a braised vegetable seasoning composition which is of excellent sensoric quality, and which is microbiologically safe and stable upon storage. The invention provides a braised vegetable seasoning composition, comprising a) from 20 to 90 wt% by weight of braised vegetables, said vegetables comprising at least 3 vegetables selected from carrot, onion celery, garlic, celeriac, shallots, leek, spring onions and mixtures thereof;, b) from 0.5 to 10% by weight of insoluble fibres, preferably citrus fibres, c) from 0.5 to 40% by weight of water d) from 1 to 40% by weight of a vegetable oil and e) an amount of food grade acid such that the braised vegetable seasoning composition has a pH of 2.0 to 4.0. Also provided is a process for preparing said seasoning composition.

Abstract translation: 本发明的目的是提供一种具有优良传感质量的炖蔬菜调味料组合物，并且在储存时具有微生物学上的安全性和稳定性。 本发明提供了一种炖蔬菜调味料组合物，其包含a）20至90重量％的炖蔬菜，所述蔬菜包含至少3种选自胡萝卜，洋葱芹菜，大蒜，芹菜，青葱，韭菜，洋葱和混合物的蔬菜 ; b）0.5-10重量％的不溶性纤维，优选柑橘纤维，c）0.5-40重量％的水d）1至40重量％的植物油，和e）一定量的 食品级酸，使得炖蔬菜调味组合物的pH为2.0至4.0。 还提供了制备所述调味组合物的方法。

公开(公告)号：WO2011147718A1

公开(公告)日：2011-12-01

申请号：PCT/EP2011/057977

申请日：2011-05-17

Applicant: UNILEVER NV ,  UNILEVER PLC ,  HINDUSTAN UNILEVER LIMITED ,  MELWITZ, Dieter,Werner ,  SPRAUL, Martin, Helmut

Inventor： MELWITZ, Dieter,Werner ,  SPRAUL, Martin, Helmut

IPC: A23B7/10 ,  A23L1/212 ,  A23L1/22

CPC classification number: A23L3/3472 ,  A23B7/10 ,  A23B7/154 ,  A23D7/0053 ,  A23L3/3508 ,  A23L3/358 ,  A23L19/09 ,  A23L27/10 ,  A23L33/115 ,  A23L33/21 ,  A23V2002/00 ,  Y02A40/944 ,  A23V2250/5116 ,  A23V2200/15

Abstract: The present invention has as an objective to provide a pureed composition comprising cinnamon, which is of excellent sensory quality, and which is microbiologically safe and stable upon storage, and which rapidly delivers atrtactive flavours. This objective is met by a pureed water-continuous cinnamon composition, comprising cinnamon, vegetable oil, insoluble fibres and which is acidified. Also provided is a process for preparing said composition.

Abstract translation: 本发明的目的是提供包含肉桂的纯化组合物，其具有优异的感官质量，并且其在储存时具有微生物学上的安全性和稳定性，并且其迅速提供无味味。 这种目标是由含有肉桂，植物油，不溶性纤维和酸化的纯水的连续肉桂组合物来满足的。 还提供了制备所述组合物的方法。