公开(公告)号：WO2012078156A1

公开(公告)日：2012-06-14

申请号：PCT/US2010/059631

申请日：2010-12-09

Applicant: NESTEC S.A. ,  SCHALLER, Raphael ,  ROGER, Olivier Yves ,  SCHAFFER-LEQUART, Christelle ,  WAVREILLE, Anne-Sophie

Inventor： SCHALLER, Raphael ,  ROGER, Olivier Yves ,  SCHAFFER-LEQUART, Christelle ,  WAVREILLE, Anne-Sophie

IPC: A23L1/00 ,  A23L1/03 ,  A23L1/035 ,  A23L1/164 ,  A23L1/172

CPC classification number: A23L1/105 ,  A23L7/104 ,  A23L7/107 ,  A23L7/117 ,  A23L7/152 ,  A23L33/21

Abstract: A freeze-dried snack product comprising a food component selected from a dairy component, a vegetable component, a fruit component, or mixtures thereof, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and an emulsifier component. The snack product is especially designed for infants.

Abstract translation: 包含选自乳品成分，植物成分，水果成分或其混合物的食品成分，水解全谷物组合物，α-淀粉酶或其片段的冷冻干燥的零食产品，其α-淀粉酶或其片段显示 在活性状态下对膳食纤维没有水解活性，以及​​乳化剂组分。 小吃产品特别为婴儿而设计。

公开(公告)号：WO2012012350A1

公开(公告)日：2012-01-26

申请号：PCT/US2011/044405

申请日：2011-07-18

Applicant: SCHALLER, Raphael ,  HARTLIEP, Barbara Burzinski ,  NESTEC S.A.

Inventor： SCHALLER, Raphael ,  HARTLIEP, Barbara Burzinski

IPC: A23L1/00 ,  A23L3/44 ,  A23P1/08

CPC classification number: A23P1/125 ,  A23B4/037 ,  A23G3/0065 ,  A23L3/44 ,  A23L13/03 ,  A23L17/75 ,  A23L19/05 ,  A23P20/20 ,  A23P20/25 ,  A23P30/25

Abstract: Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have any number of distinguishable characteristics including, but not limited to, flavor, color, texture, optical properties, etc. The food products are subjected to a sublimation step during manufacturing to remove excess water in the food product to provide a freeze-dried food product.

Abstract translation: 提供有纹理，共沉积的冷冻干燥的食品，以及制造它们的方法。 在一般实施例中，食品具有彼此相邻设置的第一部件和第二部件。 第一和第二组分可以是相同或不同的材料，并且可以具有任何数量的可区别的特征，包括但不限于风味，颜色，质地，光学性质等。食品在制造过程中经历升华步骤 去除食品中多余的水分以提供冷冻干燥的食品。

公开(公告)号：WO2009077457A1

公开(公告)日：2009-06-25

申请号：PCT/EP2008/067438

申请日：2008-12-12

Applicant: NESTEC S.A. ,  FRITSCHE, Rodolphe ,  ORTEGA, Geraldine ,  SCHALLER, Raphael ,  WERMEILLE, Antoine

Inventor： FRITSCHE, Rodolphe ,  ORTEGA, Geraldine ,  SCHALLER, Raphael ,  WERMEILLE, Antoine

IPC: A23J3/34 ,  A23L1/305 ,  C07K1/12

CPC classification number: A23J3/346 ,  A23J3/14 ,  A23L33/18 ,  A23L33/185 ,  A23V2002/00 ,  A23V2200/304 ,  A23V2250/5482

Abstract: A partial hydrolysate of cereal protein wherein the hydrolysate has a degree of hydrolysis between 9 and 18%, products containing such a partial hydrolysate and a method for the primary prevention of allergic reactions to cereal protein in a young mammal using such a partial hydrolysate are disclosed.

Abstract translation: 公开了一种谷类蛋白质的部分水解产物，其中水解产物具有9至18％的水解度，含有这种部分水解产物的产品和使用这种部分水解产物的年轻哺乳动物中初步预防对谷物蛋白质变态反应的方法 。

公开(公告)号：WO2007144398A1

公开(公告)日：2007-12-21

申请号：PCT/EP2007/055884

申请日：2007-06-14

Applicant: NESTEC S.A. ,  FRITSCHE, Rodolphe ,  SCHALLER, Raphael ,  CARTOU, Isabelle

Inventor： FRITSCHE, Rodolphe ,  SCHALLER, Raphael ,  CARTOU, Isabelle

IPC: A23J3/04 ,  A23J3/34 ,  A23J1/08 ,  A23L1/305 ,  A23L1/32

CPC classification number: A23J1/08 ,  A23J3/04 ,  A23J3/347 ,  A23L15/25 ,  A23L33/18

Abstract: This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75°C, a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90°C and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg.

Abstract translation: 本发明涉及一种生产酶水解蛋蛋白的方法，其包括第一水解步骤，其中完整的蛋蛋白通过第一种蛋白酶进行酶水解;中间加热步骤，其中将第一次水解的产物加热至 温度不超过75℃，第二水解步骤，其中中间加热步骤的产物通过第二蛋白酶进行酶水解，并且将第二水解产物加热至85至90℃的失活步骤 并在该温度下保持至少30分钟。 本发明延伸到含有水解全蛋的蛋面食产品。

公开(公告)号：WO2007144397A1

公开(公告)日：2007-12-21

申请号：PCT/EP2007/055882

申请日：2007-06-14

Applicant: NESTEC S.A. ,  FRITSCHE, Rodolphe ,  SCHALLER, Raphael

Inventor： FRITSCHE, Rodolphe ,  SCHALLER, Raphael

IPC: A23L1/305 ,  A61K38/01 ,  A61P37/08

CPC classification number: A61K38/012 ,  A23J3/341 ,  A23K10/14 ,  A23K20/147 ,  A23K50/40 ,  A23L7/109 ,  A23L9/10 ,  A23L33/18 ,  A23V2002/00 ,  A23V2200/304 ,  A23V2250/5428

Abstract: The use of enzymatically hydrolysed egg proteins with a degree of hydrolysis between 15 and 28% in the manufacture of a composition for induction of oral tolerance to egg proteins in a mammal.

Abstract translation: 在制造用于诱导哺乳动物中蛋蛋白的口服耐受性的组合物中使用具有15至28％水解度的酶促水解蛋蛋白。