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    STABILISED CHEESE PRODUCTS
    1.
    发明申请
    STABILISED CHEESE PRODUCTS 审中-公开
    稳定的食品

    公开(公告)号：WO2015075210A1

    公开(公告)日：2015-05-28

    申请号：PCT/EP2014/075341

    申请日：2014-11-21

    Applicant: CRISP SENSATION HOLDING SA

    Inventor： VAN DER KOLK, Bianca ,  MICHIELS, Wilhelmus Johannes Gerardus

    IPC: A23C19/09 ,  A23L1/0534 ,  A23L1/01 ,  A23C3/00

    CPC classification number: A23L1/0047 ,  A23C19/0684 ,  A23C19/0912 ,  A23C19/14 ,  A23C2250/40 ,  A23L5/11 ,  A23L5/15 ,  A23L5/34 ,  A23L29/206 ,  A23L29/219 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L29/262 ,  A23P20/10 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/21 ,  A23V2250/5086 ,  A23V2250/5108 ,  A23V2250/5116 ,  A23V2250/5118 ,  A23V2250/54 ,  A23V2250/5428

    Abstract: A method of producing a frozen microwaveable, coated food product, comprising the steps of: providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm; mixing the pieces of cheese with a stabilising composition comprising: protein component 1-20%, modified starch 16-35%, polydextrose 30-55%, gelling agent 1-10%, cellulose gum 5-25%, wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; water; wherein the protein component, starch, polydextrose and gelling agent are added as solid phase ingredients to the cheese with mixing, followed by addition of a solution comprising: cellulose gum, and water; the method further comprising the subsequent steps of: mixing to form a homogenous cheese dough; forming the dough into portions; freezing the portions and maintaining the frozen portions for at least eight hours; applying a pre-coating to the frozen portions to produce precoated portions; applying a batter coating to the pre-coated portions to produce batter coated portions; applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion; frying the crumb coated portions to produce fried portions; and cryogenically freezing the fried portions.

    Abstract translation: 一种制备冷冻可微波涂覆食品的方法，包括以下步骤：提供莫干里乳酪片，最大尺寸为1厘米; 将干酪块与稳定化组合物混合，包括：蛋白质组分1-20％，改性淀粉16-35％，聚右旋糖30-55％，胶凝剂1-10％，纤维素胶5-25％，其中 成分为干重，选自总计100％的范围; 水; 其中将蛋白质组分，淀粉，聚葡萄糖和胶凝剂作为固相成分加入到干酪中混合，然后加入包含纤维素胶和水的溶液; 该方法还包括以下步骤：混合以形成均匀的干酪面团; 将面团形成部分; 冷冻部分并将冷冻部分保持至少8小时; 将预涂层施加到冷冻部分以产生预涂部分; 将糊状涂层施加到预涂部分以产生面糊涂布部分; 将一层或多层碎屑施加到面糊涂层部分以提供碎屑涂布部分; 炸炸面包屑部分以制成油炸部分; 并低温冷冻油炸部分。

    PROCESS FOR BINDING CAROTENOIDS TO PROTEINS AND THE PRODUCTS THEREOF
    8.
    发明申请
    PROCESS FOR BINDING CAROTENOIDS TO PROTEINS AND THE PRODUCTS THEREOF 审中-公开
    将蛋白质与蛋白质结合的方法及其制品

    公开(公告)号：WO2003074066A1

    公开(公告)日：2003-09-12

    申请号：PCT/US2003/006241

    申请日：2003-02-28

    Applicant: KEMIN FOODS, L.C.

    Inventor： SHEABAR, Fayad ,  KOUBA, Brian ,  DEFREITAS, Zoraida ,  FULLMER, Linda ,  NEWMAN, Jerry

    IPC: A61K35/78

    CPC classification number: A61Q19/00 ,  A23L33/105 ,  A23L33/17 ,  A23V2002/00 ,  A61K8/31 ,  A61K8/64 ,  A61K8/645 ,  A23V2200/21 ,  A23V2250/211 ,  A23V2250/54 ,  A23V2250/5488

    Abstract: A method for preparing a product of a protein and carotenoid. The carotenoid is added to a solvent. A source of metal ions and a source of proteins is added. The protein and carotenoid product is extracted from the solution in order to demonstrate binding of the lutein to the proteins. The protein and carotenoid product is substantially soluble in water and increases the ability to add the carotenoid to water-based systems, such as foods, beverages, and personal care products. The protein and carotenoid products are particularly suited for use in human supplements where it is desired to add both the protein and the carotenoid to the diet.

    Abstract translation: 一种制备蛋白质和类胡萝卜素的产物的方法。 将类胡萝卜素加入到溶剂中。 加入金属离子源和蛋白质来源。 从溶液中提取蛋白质和类胡萝卜素产物，以证明叶黄素与蛋白质的结合。 蛋白质和类胡萝卜素产品基本上可溶于水，并增加了将类胡萝卜素添加到水性体系如食品，饮料和个人护理产品中的能力。 蛋白质和类胡萝卜素产品特别适用于人类补充剂，其中希望将蛋白质和类胡萝卜素加入到饮食中。

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