中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

427 records (took 0.024 seconds)

    CRISPY FOODSTUFF
    2.
    发明申请
    CRISPY FOODSTUFF 审中-公开

    公开(公告)号：WO2016150476A1

    公开(公告)日：2016-09-29

    申请号：PCT/EP2015/056065

    申请日：2015-03-23

    Applicant: FOOD COMPOUNDS BV

    Inventor： BEZEMER, Karel Johannes

    IPC: A23L1/31 ,  A23L1/315 ,  A23L1/00 ,  A23L1/01 ,  A21D13/00 ,  A23L1/025 ,  A23L1/0522 ,  A23L1/164 ,  A23L1/176 ,  A23L1/182 ,  A23L1/217

    CPC classification number: A23L19/18 ,  A21D6/001 ,  A21D13/22 ,  A21D13/60 ,  A23L5/10 ,  A23L5/13 ,  A23L5/34 ,  A23L7/157 ,  A23L13/03 ,  A23L13/57 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2250/5114 ,  A23V2250/5118

    Abstract: The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt% to 50 wt% dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) backing, frying or boiling the water, or water vapour, exposed foodstuff.

    Abstract translation: 本发明涉及加工食品的方法，其中在将所述加工的食品暴露于微波之后，获得酥脆，松脆或硬皮的食物。 本发明还涉及可用于本发明方法的颗粒和可通过本发明方法获得的酥脆，松脆或硬皮的食品。 具体地说，本发明涉及食品加工方法，包括以下步骤：a）提供食品; b）用5重量％至50重量％的糊精组成的干燥粉末或颗粒涂覆食品; c）将颗粒状涂层食品暴露于水或水蒸气中，时间为0.1至10秒钟; 和d）背面，油炸或煮沸水，或水蒸汽暴露的食物。

    INTEGRATED CELLULOSIC ETHANOL PRODUCTION PROCESS
    3.
    发明申请
    INTEGRATED CELLULOSIC ETHANOL PRODUCTION PROCESS 审中-公开
    一体化纤维素乙醇生产工艺

    公开(公告)号：WO2015164270A1

    公开(公告)日：2015-10-29

    申请号：PCT/US2015/026692

    申请日：2015-04-20

    Applicant: ENCHI CORPORATION

    Inventor： LOSORDO, Zachary ,  VAN ROOYEN, Justin ,  MCBRIDE, John ,  BELCHER, Alan

    IPC: C12N1/16 ,  C12P7/06 ,  C12P7/10 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/105

    CPC classification number: C12P7/10 ,  A23L7/104 ,  C13K1/02 ,  C13K1/06 ,  Y02E50/16 ,  Y02E50/17

    Abstract: Integrated cellulosic ethanol and com ethanol production processes reduce the capital and operating costs of cellulosic ethanol production through high levels of integration with pre-existing corn ethanol processing equipment. The processes comprise separating com starch from other, non-fermentable corn components (e.g. germ, protein, fiber, etc.) and cofermenting sugars derived from the corn starch in the presence of a pretreated cellulose feed. The cofermentation can be carried out using one or more hemicellulose sugar utilizing yeast strains, for example, such as one or more yeast strains.

    Abstract translation: 综合纤维素乙醇和com乙醇生产工艺通过与先前存在的玉米乙醇加工设备的高度集成来降低纤维素乙醇生产的资本和运营成本。 该方法包括在预处理的纤维素原料存在下将com淀粉与其它不可发酵的玉米成分（例如胚芽，蛋白质，纤维等）和衍生自玉米淀粉的共发酵糖分离。 可以使用一种或多种使用酵母菌株的半纤维素糖进行共发酵，例如一种或多种酵母菌株。

    COMPOSITIONS AND METHODS FOR INHOMOGENEOUS SODIUM DISTRIBUTION
    6.
    发明申请
    COMPOSITIONS AND METHODS FOR INHOMOGENEOUS SODIUM DISTRIBUTION 审中-公开
    非均质钠分布的组合物和方法

    公开(公告)号：WO2014180732A1

    公开(公告)日：2014-11-13

    申请号：PCT/EP2014/058861

    申请日：2014-04-30

    Applicant: NESTEC S.A.

    Inventor： WOO, Kyungsoo

    IPC: A23L1/237 ,  A23L1/22 ,  A23L1/0522

    CPC classification number: A23L1/0522 ,  A23L23/00 ,  A23L27/40 ,  A23L27/84 ,  A23L27/88 ,  A23L29/212 ,  A23V2002/00

    Abstract: A food composition comprises starch and sodium and enhances saltiness perception while maintaining good taste and texture. The sodium is added to the composition after a food polymer transition in which an insoluble starch gel is formed, and the food polymer has reduced affinity for sodium after the transition. As a result, the sodium is more in the aqueous phase of the composition rather than in the polymer phase. Distribution of the sodium more in the aqueous phase causes the sodium to be more available for saltiness perception when the composition is consumed relative to compositions in which the sodium is mainly in the polymer phase. Potassium chloride can be added before the food polymer transition and entrapped or bound by the food polymer to decrease the sodium affinity of the food polymer and also mask the off taste associated with high levels of potassium chloride.

    Abstract translation: 食品组合物包括淀粉和钠，并增强咸味感，同时保持良好的味道和质感。 在其中形成不溶性淀粉凝胶的食品聚合物转变后，将钠加入到组合物中，并且食品聚合物在转变后对钠的亲和力降低。 结果，钠在组合物的水相中比在聚合物相中更多。 相对于其中主要在聚合物相中的组合物，当组合物被消耗时，钠在水相中的分布更多地导致钠更可用于咸味感知。 可以在食品聚合物转化之前加入氯化钾，并被食品聚合物包埋或结合，以降低食品聚合物的钠亲和力，并且掩盖与高含量氯化钾相关的脱落味道。

    OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS
    7.
    发明申请
    OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS 审中-公开
    食品改良剂改性剂

    公开(公告)号：WO2014074909A1

    公开(公告)日：2014-05-15

    申请号：PCT/US2013/069284

    申请日：2013-11-08

    Applicant: SENSIENT COLORS LLS

    Inventor： JELAVICH, Michael, Charles ,  MYERS, Gale, Denise ,  KLINGENBERG, Andreas

    IPC: A23L1/0522

    CPC classification number: A23L29/212 ,  A23G3/36 ,  A23G3/42 ,  A23L5/41 ,  A23V2002/00

    Abstract: An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed.

    Abstract translation: 本文公开了包含淀粉，糊精，任选的成膜剂和任选的粘合剂的颗粒形式的不透明度改性剂。 还提供了包含不透明度改性剂和液体的不透明度改性悬浮液。 不透明度改性剂或悬浮液可添加到食用产品中以提供增加的不透明度。 还公开了制造不透明度改性剂的方法。

    EDIBLE OIL-IN-WATER EMULSION
    9.
    发明申请
    EDIBLE OIL-IN-WATER EMULSION 审中-公开
    可食用水中乳液

    公开(公告)号：WO2014001030A1

    公开(公告)日：2014-01-03

    申请号：PCT/EP2013/061453

    申请日：2013-06-04

    Applicant: UNILEVER N.V. ,  UNILEVER PLC ,  CONOPCO, INC., D/B/A UNILEVER

    Inventor： BENJAMIN, Mia, Claire ,  BIALEK, Jadwiga, Malgorzata ,  KO, Meliana ,  NIJSSE, Jacob ,  SILVA PAES, Sabrina ,  VREEKER, Robert

    IPC: A23L1/0522 ,  A23L1/20 ,  A23L1/48

    CPC classification number: A23L35/10 ,  A23L11/05 ,  A23L27/60 ,  A23L29/212 ,  A23L29/231 ,  A23L29/27

    Abstract: One aspect of the invention relates to and oil-in-water emulsion comprising 5-60 wt.% of a dispersed oil phase and 40-95 wt.% of a continuous aqueous phase having a pH of 2.0 to 5.5, said emulsion containing by weight of aqueous phase: • 0.5-8 wt.% of gelatinized starch; • 0.1-3.5 wt.% of pulse seed albumin; and • 0.03-3.0 wt.% of a polysaccharide thickener selected from xanthan gum, pectin (DE>40) and combinations thereof. The acidified oil-in-water emulsions according to the invention have a very smooth texture and excellent stability and can be produced by employing a combination of heat treated pulse seed flour and polysaccharide thickener.

    Abstract translation: 本发明的一个方面涉及包含5-60重量％的分散油相和40-95重量％的pH为2.0至5.5的连续水相的水包油乳液，所述乳液含有 水相重量： 0.5-8重量％的糊化淀粉; 。 0.1-3.5重量％脉冲种子白蛋白; 和。 0.03-3.0重量％的选自黄原胶，果胶（DE> 40）的多糖增稠剂及其组合。 根据本发明的酸化水包油乳液具有非常光滑的质地和优异的稳定性，并且可以通过使用经热处理的脉冲种子粉和多糖增稠剂的组合来制备。

Patent Agency Ranking