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公开(公告)号：WO2008135687A4
公开(公告)日：2008-11-13
申请号：PCT/FR2008/050528
申请日：2008-03-27
Applicant: COMPAGNIE GERVAIS DANONE , RABAULT, Jean-Luc , PHILIPPE, Jean-Marc , FLAT, Bénédicte
Inventor： RABAULT, Jean-Luc , PHILIPPE, Jean-Marc , FLAT, Bénédicte
Abstract: La présente invention concerne un procédé de fabrication d'un dessert glacé, comprenant les étapes successives consistant : (a) à ajouter sur une composition glacée, contenue dans un récipient, au moins une composition additionnelle pulvérulente, et/ou de 3 à 18% en poids, par rapport au poids de la composition glacée, d'au moins une composition additionnelle liquide, lesdites compositions additionnelles ne renfermant pas uniquement du sucre éventuellement mélangé à de l'eau, et apportant au moins un bénéfice nutritionnel, pour obtenir une composition glacée additionnée de liquide et /ou de poudre, (b) à placer le récipient contenant ladite composition glacée additionnée de liquide et/ou de poudre dans un dispositif de texturation pourvu de moyens de broyage et éventuellement de moyens d'aération, et (c) à texturer ladite composition glacée additionnée de liquide et/ou de poudre dans ledit dispositif de texturation.
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公开(公告)号：WO2007072187A3
公开(公告)日：2007-06-28
申请号：PCT/IB2006/003714
申请日：2006-12-20
Applicant: COMPAGNIE GERVAIS DANONE , RABAULT, Jean-Luc , PHILIPPE, Jean-Marc , FLAT, Bénédicte
Inventor： RABAULT, Jean-Luc , PHILIPPE, Jean-Marc , FLAT, Bénédicte
Abstract: The present invention relates to a frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yoghurt, and optionally one or more added sugars and/or other ingredients. It also relates to a process for the manufacture of this composition, to its use for the manufacture of a frozen dessert, and to a process for the manufacture of the said dessert, by grinding and optionally aerating the said composition.
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公开(公告)号：WO2007072187A2
公开(公告)日：2007-06-28
申请号：PCT/IB2006003714
申请日：2006-12-20
Applicant: GERVAIS DANONE SA , RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
Inventor： RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
Abstract: The present invention relates to a frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yoghurt, and optionally one or more added sugars and/or other ingredients. It also relates to a process for the manufacture of this composition, to its use for the manufacture of a frozen dessert, and to a process for the manufacture of the said dessert, by grinding and optionally aerating the said composition.
Abstract translation: 本发明涉及一种基于酸奶和水果的冷冻组合物，其包含：一种或多种成品和/或果汁形式的水果，占所述组合物总重量的30至49％或49.1至220％，作为水果 等同于51-70重量％的酸奶，以及任选的一种或多种添加的糖和/或其它成分。 本发明还涉及制造该组合物的方法，其用于制造冷冻甜点的方法，以及制造所述甜点的方法，通过研磨并任选地使所述组合物充气。
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4.发明申请
公开(公告)号：WO2007072184A3
公开(公告)日：2007-10-04
申请号：PCT/IB2006003711
申请日：2006-12-20
Applicant: GERVAIS DANONE SA , RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
Inventor： RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
Abstract: The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -30°C, (c) placing the said frozen composition in a device equipped with grinding means and optionally with aerating means, which device does not comprise extrusion means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.
Abstract translation: 本发明涉及一种制造冷冻甜点的方法，包括以下连续步骤：（a）按顺序冷冻含有果泥和/或果汁，酸奶和任选添加的糖和/或其它成分的混合物 以获得冷冻组合物，（b）任选地将所述冷冻组合物引入-15至-25℃或-15至-30℃的芯温度，（c）将所述冷冻组合物置于装备的装置中 具有研磨装置和任选地具有曝气装置，该装置不包括挤出装置，和（d）借助于所述研磨和任选的充气装置使所述冷冻组合物变形。 它还涉及由此获得的冷冻甜点。
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公开(公告)号：WO2008135687A2
公开(公告)日：2008-11-13
申请号：PCT/FR2008050528
申请日：2008-03-27
Applicant: GERVAIS DANONE SA , RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
Inventor： RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
CPC classification number: A23G9/48 , A23C2260/152 , A23G9/32 , A23G9/363 , A23G9/366 , A23G9/42 , A23G9/44 , A23V2002/00 , A23Y2220/03 , A23V2250/70 , A23V2250/5062
Abstract: The invention relates to a method for preparing a frozen dessert that comprises the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, said additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing said frozen composition with added liquid and/or powder in a texturing device with grinding means and optionally aeration means,; and (c) texturing said frozen composition with added liquid and/or powder in said texturing device.
Abstract translation: 本发明涉及制备冷冻甜食的方法，其包括以下步骤：（a）将包含在容器中的冷冻组合物加入至少一种另外的粉状组合物和/或相对于冷冻组合物重量3至18重量％ 的至少一种另外的液体组合物，所述另外的组合物不仅含有任选地与水混合的糖，而且还提供至少一种营养益处，以获得具有添加的液体和/或粉末的冷冻组合物; （b）将含有所述冷冻组合物的容器与添加的液体和/或粉末一起放置在具有研磨装置和任选曝气装置的变形装置中; 和（c）在所述纹理化装置中用添加的液体和/或粉末将所述冷冻组合物纹理化。
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Patent Agency Ranking6.发明申请PROCESS FOR THE MANUFACTURE OF A FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED 审中-公开冷冻DESSERT和冷冻DESSERT THSI制造工艺
公开(公告)号：WO2007099419A1
公开(公告)日：2007-09-07
申请号：PCT/IB2007/000340
申请日：2007-02-14
Applicant: COMPAGNIE GERVAIS DANONE , RABAULT, Jean-Luc , PHILIPPE, Jean-Marc
Inventor： RABAULT, Jean-Luc , PHILIPPE, Jean-Marc
CPC classification number: A23C3/045 , A23C9/123 , A23C9/1544 , A23C9/1565 , A23C2210/30 , A23C2260/152 , A23G9/045 , A23G9/12 , A23G9/22 , A23G9/32
Abstract: The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented or nonfermented milk, the said composition not comprising both yoghurt and a fruit puree and/or juice, in order to obtain a frozen composition; (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -300C, (c) placing the said frozen composition in a device equipped with grinding means and optionally aerating means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.
Abstract translation: 本发明涉及一种制造冷冻甜食的方法，包括以下连续步骤：（a）冷冻包含6至45重量％干物质和发酵或未发酵乳的工业乳组合物，所述组合物 不含酸奶和水果泥和/或果汁，以获得冷冻组合物; （b）任选地将所述冷冻组合物引入-15至-25℃或-15至-30℃的芯温度，（c）将所述冷冻组合物置于配备有研磨装置和任选的充气装置的装置中， 和（d）借助所述研磨和任选的充气装置使所述冷冻组合物变形。 它还涉及由此获得的冷冻甜点。
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公开(公告)号：WO2012131030A1
公开(公告)日：2012-10-04
申请号：PCT/EP2012/055774
申请日：2012-03-30
Applicant: COMPAGNIE GERVAIS DANONE , PRATBERNOU, Françoise , COLOMBAN, François , PHILIPPE, Jean-Marc , BÂ, Jean-François , FUHRMANN, Benoît
Inventor： PRATBERNOU, Françoise , COLOMBAN, François , PHILIPPE, Jean-Marc , BÂ, Jean-François , FUHRMANN, Benoît
IPC: A23L3/3472 , A23L3/3517 , A23C9/13
CPC classification number: A23C3/08 , A23C9/133 , A23L3/3472 , A23V2002/00 , A23V2200/06 , A23V2200/10 , A23V2250/044 , A23V2250/508
Abstract: The present disclosure relates to packaged long shelf life edible products, in particular dairy products, comprising tamarind extract, neb neb extract and weak organic acids. These packaged long shelf life edible products can be stored during at least 12 months under conditions of high temperature and high humidity level. The present disclosure also describes the manufacturing process for making the same.
Abstract translation: 本公开涉及包装长保质期食用产品，特别是乳制品，包括罗望子提取物，新鲜提取物和弱有机酸。 这些包装长的保质期食品可以在高温高湿条件下至少12个月内储存。 本公开还描述了制造方法。
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公开(公告)号：WO2008135687A3
公开(公告)日：2008-12-31
申请号：PCT/FR2008050528
申请日：2008-03-27
Applicant: GERVAIS DANONE SA , RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
Inventor： RABAULT JEAN-LUC , PHILIPPE JEAN-MARC , FLAT BENEDICTE
CPC classification number: A23G9/48 , A23C2260/152 , A23G9/32 , A23G9/363 , A23G9/366 , A23G9/42 , A23G9/44 , A23V2002/00 , A23Y2220/03 , A23V2250/70 , A23V2250/5062
Abstract: The invention relates to a method for preparing a frozen dessert that comprises the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, said additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing said frozen composition with added liquid and/or powder in a texturing device with grinding means and optionally aeration means,; and (c) texturing said frozen composition with added liquid and/or powder in said texturing device.
Abstract translation: 本发明涉及一种制备冷冻甜点的方法，其包括以下步骤：（a）相对于冷冻组合物重量，向容器中加入至少一种另外的粉末组合物和/或3至18重量％的冷冻组合物， 的至少一种另外的液体组合物，所述另外的组合物不仅含有任选与水混合的糖，而且还提供至少一种营养益处，以获得具有添加的液体和/或粉末的冷冻组合物; （b）将含有加入的液体和/或粉末的所述冷冻组合物的容器放置在具有研磨装置和任选的曝气装置的变形装置中; 和（c）在所述纹理装置中使用添加的液体和/或粉末对所述冷冻组合物进行纹理化。
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9.发明申请
公开(公告)号：WO2007072184A2
公开(公告)日：2007-06-28
申请号：PCT/IB2006/003711
申请日：2006-12-20
Applicant: COMPAGNIE GERVAIS DANONE , RABAULT, Jean-Luc , PHILIPPE, Jean-Marc , FLAT, Bénédicte
Inventor： RABAULT, Jean-Luc , PHILIPPE, Jean-Marc , FLAT, Bénédicte
Abstract: The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -300C, (c) placing the said frozen composition in a device equipped with grinding means and optionally with aerating means, which device does not comprise extrusion means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.
Abstract translation: 本发明涉及一种制造冷冻甜点的方法，包括以下连续步骤：（a）按顺序冷冻含有果泥和/或果汁，酸奶和任选添加的糖和/或其它成分的混合物 以获得冷冻组合物，（b）任选地将所述冷冻组合物引入-15至-25℃或-15至-30℃的芯温度，（c）将所述冷冻组合物置于配有研磨装置 装置和任选地具有曝气装置，该装置不包括挤出装置，以及（d）借助于所述研磨和任选的充气装置使所述冷冻组合物变形。 它还涉及由此获得的冷冻甜点。
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10.发明申请DEVICE COMPRISING A SHAPE-MEMORY ALLOY FOR DETECTING THE CROSSING OF A TEMPERATURE THRESHOLD 审中-公开包含形状记忆合金的装置，用于检测温度阈值的交叉
公开(公告)号：WO1994017379A1
公开(公告)日：1994-08-04
申请号：PCT/FR1994000121
申请日：1994-01-31
Applicant: PHILIPPE, Jean-Marc
IPC: G01K05/48
CPC classification number: G01K5/483
Abstract: A shape-memory alloy element (1) has a geometrical configuration that evolves within a transition zone extending over a certain temperature range including the temperature threshold to be detected. An indicating and retaining means (2) is connected to the element (1) so as to maintain the shape-memory alloy element (1) in a given geometrical configuration until the temperature threshold is reached, and visually indicate the crossing of the temperature threshold by means of an irreversible alteration of its configuration under the effect of a change in the element's shape (1). The device may be used to thermomark frozen products in particular.
Abstract translation: 形状记忆合金元件（1）具有在包括要检测的温度阈值的一定温度范围内的过渡区域内演化的几何构型。 指示和保持装置（2）连接到元件（1），以便将形状记忆合金元件（1）保持在给定的几何构造中，直到达到温度阈值，并且在视觉上指示温度阈值的交叉 在元素形状变化的作用下，通过其构型的不可逆改变（1）。 该装置可用于特别地冷冻冷冻产品。
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