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    PROCEDURE AND METHOD FOR TREATING OILSEEDS BY MEANS OF MICROWAVES AND RUMEN-STABLE ANIMAL FEED FATS
    1.
    发明申请
    PROCEDURE AND METHOD FOR TREATING OILSEEDS BY MEANS OF MICROWAVES AND RUMEN-STABLE ANIMAL FEED FATS 审中-公开
    方法和手段的种子种子的微波辐射PANSE稳定的饲料脂肪的治疗

    公开(公告)号：WO2011023168A3

    公开(公告)日：2011-06-03

    申请号：PCT/DE2010000985

    申请日：2010-08-24

    Applicant: AGRICON GES FUER AGRAR BAU UND ERNAEHRUNGSWIRTSCHAFT MBH ,  BROCKMANN UWE

    Inventor： BROCKMANN UWE

    IPC: A23K1/18

    CPC classification number: A23K40/35 ,  A23K10/30 ,  A23K50/10 ,  A23L5/34 ,  A23L25/25

    Abstract: The present invention relates to a method for treating oilseeds as animal feed in order to better utilize valuable components. The buoyancy of the seeds is established by using the method described in said invention to treat the oilseeds by means of microwave heating and additional optional mixing with rumen-stable animal feed fat in order to coat the oilseeds during the cool-down process (Fig. 1). The treated seeds can thus be ruminated and ground together with the fiber-rich animal feed particles present in the rumen. After the grinding, the treated seeds are fed to the abomasum and small intestine, and the valuable contents can be digested there. Known technical methods give insufficient consideration to the digestive processes of ruminants. Said treatments lead to the quick release of the valuable unsaturated fatty acids in the rumen. There, the valuable unsaturated fatty acids are subjected to a substantial hydrogenation and to decomposition and conversion processes by means of metabolic processes of the rumen microbes.

    Abstract translation: 本发明涉及治疗油籽作为饲料的种子更好地利用宝贵的成分的方法。 种子通过施加微波加热-and瘤胃稳定膳食脂肪额外任选的混合的装置，用于产生（图1）的冷却过程中覆盖（涂覆）在本发明中描述了用于治疗油料种子的方法中的浮力。 因此，经处理的种子可以被再次用在瘤胃并粉碎现有富含纤维的食物颗粒咀嚼在一起。 粉碎后它们被提供给第四胃和小肠和有价值成分可以在那里消化。 已知的技术程序，考虑到反刍动物不足的消化过程。 这些治疗导致瘤胃有价值的不饱和脂肪酸的快速释放。 在那里，它们受到广泛氢化和通过瘤胃微生物的代谢过程分解和转化工艺。

    COATED CONFECTIONERY PRODUCT
    3.
    发明申请
    COATED CONFECTIONERY PRODUCT 审中-公开
    涂层CONFECTIONERY产品

    公开(公告)号：WO2009095647A3

    公开(公告)日：2009-10-15

    申请号：PCT/GB2009000198

    申请日：2009-01-23

    Applicant: CADBURY HOLDINGS LTD ,  LAGACHE SYLVIE ,  DEMEULEMEESTER PATRICE ,  MONTAIGNE NATHALIE

    Inventor： LAGACHE SYLVIE ,  DEMEULEMEESTER PATRICE ,  MONTAIGNE NATHALIE

    IPC: A23L1/212 ,  A23G1/30 ,  A23G1/54 ,  A23G3/34 ,  A23G3/54 ,  A23L1/00 ,  A23L1/36

    CPC classification number: A23G3/54 ,  A23G1/305 ,  A23G1/54 ,  A23G3/343 ,  A23G2200/06 ,  A23G2220/02 ,  A23L19/05 ,  A23L25/25

    Abstract: In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expanding the starch-based powder to produce the starch-coated confectionery product. Other aspects of the invention relate to a confectionery product comprising a centre (such as peanut) and an expanded starch coating producible by the process of the first aspect and a confectionery product comprising a heat-sensitive centre (such as chocolate) enclosed successively within a protective coating and an expanded starch coating.

    Abstract translation: 一方面，本发明涉及一种制备淀粉涂覆糖食产品的方法。 该方法包括提供中心，润湿中心，用基于淀粉的粉末涂覆润湿的中心，以及膨胀淀粉基粉末以制备淀粉涂覆的糖食产品。 本发明的其他方面涉及一种糖果产品，其包括中心（例如花生）和通过第一方面的方法可生产的膨胀淀粉涂层，以及糖果产品，其包括连续封闭的热敏中心（例如巧克力） 保护涂层和膨胀淀粉涂层。

    NON-BLEEDING AND EDIBLE COLOR FILM COATING FOR SEEDS AND THE LIKE
    5.
    发明申请
    NON-BLEEDING AND EDIBLE COLOR FILM COATING FOR SEEDS AND THE LIKE 审中-公开
    无籽和可食用的彩色胶片用于种子和类似物

    公开(公告)号：WO2006092663A2

    公开(公告)日：2006-09-08

    申请号：PCT/IB2005/004065

    申请日：2005-09-22

    Applicant: CAREY & CIA, LTD ,  BERNDT, Denis, Gustavo

    Inventor： BERNDT, Denis, Gustavo

    CPC classification number: A23L25/25 ,  A21D2/36 ,  A21D13/47 ,  A23P20/10

    Abstract: The invention relates to the method of making a non-bleeding and edible color film coating for seeds and the like comprising a pigment and an edible film-former polymer which acts as an effective moisture barrier preventing color bleeding. The method includes preparing a pigment suspension in alcohol, with or without the use of a protective colloid, mixing the pigment suspension with a solution of an edible film-former polymer in mixtures of water and alcohol, prepared with or without the use of a plasticizer, and applying the film coating to a seed. Additionally, the invention relates to the method of making a non-bleeding and edible color film coating for seeds and the like using a film-former pigment, without using an edible film-former polymer.

    Abstract translation: 本发明涉及制备用于种子等的不渗色和可食用的彩色薄膜包衣的方法，其包括颜料和可食用成膜剂聚合物，其作为防止着色渗色的有效防潮屏障。 该方法包括在醇中制备颜料悬浮液，使用或不使用保护胶体，将颜料悬浮液与水或醇混合物中的可食用成膜剂聚合物的溶液混合，所述混合物用或不使用增塑剂 ，并将薄膜涂层施加到种子上。 另外，本发明涉及使用成膜剂颜料，不使用可食用的成膜剂聚合物来制造用于种子等的不渗色和可食用的彩色薄膜包衣的方法。

    METHOD OF MAKING A SHELF STABLE EDIBLE SNACK HAVING AN OUTER DOUGH LAYER
    7.
    发明申请
    METHOD OF MAKING A SHELF STABLE EDIBLE SNACK HAVING AN OUTER DOUGH LAYER 审中-公开
    制备具有外层厚度的可食用可食性食品的方法

    公开(公告)号：WO2004016103A1

    公开(公告)日：2004-02-26

    申请号：PCT/US2003/025783

    申请日：2003-08-14

    Applicant: MARS, INCORPORATED ,  SCHNIEBER, Joan ,  DOMBROSKI, Amy ,  BHATT, Jalaj

    Inventor： SCHNIEBER, Joan ,  DOMBROSKI, Amy ,  BHATT, Jalaj

    IPC: A23L1/00

    CPC classification number: A23L25/25 ,  A21D6/001 ,  A21D13/22 ,  A21D13/31 ,  A23L7/122 ,  A23P20/10 ,  A23P20/12

    Abstract: The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one outer dough layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); and (d) cooking to form the shelf stable edible snack, wherein the outer dough layer has a water activity of about 0.2 to about 0.8 at 25 °C.

    Abstract translation: 本发明涉及一种制备搁置稳定的食用小吃的方法。 该方法包括以下步骤：（A）提供具有外表面的可食用芯; 和（B）施加基本上覆盖可食用芯的外表面的至少一个外部面团层; 其特征在于，所述外层通过包括以下步骤的方法施加：（a）将基础液体施加到所述可食用芯的外表面上，从而形成液体涂覆的部件; （b）将干粉施加到液体涂布的部件上，从而形成可食用的分层成分; 和（c）任选地，（i）在步骤（a）之后干燥液体涂覆的芯，（ii）在步骤（b）之后干燥可食用的分层组分，或（iii）在步骤（a）之后干燥液体涂覆的芯并干燥 步骤（b）之后的食用层状组分; 和（d）烹调以形成搁置稳定的可食用小吃，其中外部面团层在25℃下具有约0.2至约0.8的水分活度。

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