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    FOOD CONCENTRATE
    1.
    发明申请
    FOOD CONCENTRATE 审中-公开
    食物浓度

    公开(公告)号：WO2016050456A1

    公开(公告)日：2016-04-07

    申请号：PCT/EP2015/070448

    申请日：2015-09-08

    Applicant: UNILEVER N.V. ,  UNILEVER PLC ,  CONOPCO, INC., d.b.a. UNILEVER

    Inventor： INOUE, Chiharu ,  KOPPERT, Remco, Johannes ,  LEMMERS, Marc ,  MELLEMA, Michel

    IPC: A23L1/40 ,  A23L1/0562

    CPC classification number: A23L23/10 ,  A23L29/284

    Abstract: The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a seasoned dish. It is therefore an object of the present invention to provide high salt gelled food concentrates, based on gelatine. It is found that at high salt concentrations type A gelatine gels can be obtained at gelatine concentrations that would otherwise lead to gel-liquid phase separation by the addition of certain amino acids.

    Abstract translation: 本发明涉及浓缩食品组合物领域。 它还涉及制备该方法的方法。 它还涉及所述食物组合物用于制备汤，汤，酱汁，肉汁或经验丰富的菜肴的用途。 因此，本发明的目的是提供基于明胶的高盐胶凝食物浓缩物。 发现在高盐浓度下，可以在明胶浓度下获得A型明胶，否则会通过加入某些氨基酸导致凝胶 - 液相分离。

    CALCIUM SENSITIVE GELATIN GELS
    2.
    发明申请
    CALCIUM SENSITIVE GELATIN GELS 审中-公开
    钙敏感凝胶凝胶

    公开(公告)号：WO2016012375A1

    公开(公告)日：2016-01-28

    申请号：PCT/EP2015/066467

    申请日：2015-07-17

    Applicant: STICHTING TOP INSTITUTE FOOD AND NUTRITION

    Inventor： DE JONGH, Harmen Henri Jacobus ,  BAIGTS ALLENDE, Diana Karina

    IPC: A23L1/0562

    CPC classification number: A23L29/284

    Abstract: The invention provides a method for the production of a gel-based product, the method comprising (i) providing a liquid composition comprising gelatin in an amount of 0.1-30 wt.%, and (ii) adding a calcium salt to the liquid composition to provide a calcium concentration in the liquid composition up to 50 m M, wherein when combining the gelatin and calcium salt the liquid composition substantially does not comprises a cross-linker,and wherein the gelatin comprises amino acids with at least 1% of the total amount of amino acids being succinylated or phtalated.

    Abstract translation: 本发明提供了一种生产基于凝胶的产品的方法，该方法包括（i）提供0.1-30重量％的明胶的液体组合物，和（ii）向液体组合物中加入钙盐 以在液体组合物中提供高达50m M的钙浓度，其中当组合明胶和钙盐时，液体组合物基本上不包含交联剂，并且其中明胶包含至少占总量的1％的氨基酸 氨基酸的量被琥珀酰化或被染色。

    PRODUCTION METHODOLOGY OF HYDROLYZED COLLAGEN USING SWIFTLET NEST AS RAW MATERIAL
    3.
    发明申请
    PRODUCTION METHODOLOGY OF HYDROLYZED COLLAGEN USING SWIFTLET NEST AS RAW MATERIAL 审中-公开
    使用SWIFTLET NEST作为原料的水解胶原的生产方法

    公开(公告)号：WO2015166312A1

    公开(公告)日：2015-11-05

    申请号：PCT/IB2014/062056

    申请日：2014-06-08

    Applicant: SOO, Sk Sean

    Inventor： SOO, Sk Sean

    IPC: C08H1/00 ,  A23J1/00 ,  A23L1/0562 ,  C08L89/00

    CPC classification number: C08H1/00 ,  A23L29/284 ,  A23L33/18 ,  A23V2002/00 ,  C08L89/00 ,  A23V2250/262 ,  A23V2250/5422 ,  A23V2300/28

    Abstract: Health benefits manifested by consuming collagen/hydrolyzed collagen and swiftlet nest exhibit resemblance of each other. Logical instinct should have linked the duos. However, due to age-old assumptions and cultural misplacement, this relationship have been undergrounded. Swiftlet nest has been consumed by Chinese community as a premium delicacy and effective medicine as well as beauty enhancer. So much so that it has become the food of status and command very high price. Due to this reason, the culture of "if it ain't broken, dont fix it" permeated. Double steaming, sometimes called double boiling, is the only widely used cooking method till today, under the belief that over heating above 100°C will destroy the nutrion value of swiftlet nest. This invention is a breakthrough from tradition. Swiftlet nest is cooked above 100°C, using steam sterilization method. Amino acids analysis has been carried out on the sample of the swiftlet nest cooked using this invention. It shows the amino acids profile does fit the amino acids profile of collagen and hydrolyzed collagen. Hence, with this invention, swiftlet nest proved to be a source rich in amino acids and can be used as the raw material to produce collagen and hydrolyzed collagen.

    Abstract translation: 通过消耗胶原蛋白/水解胶原蛋白和小燕窝表现出的健康益处表现出相似之处。 逻辑本能应该连接二重奏。 然而，由于古老的假设和文化错位，这种关系已经在地下。 燕窝已经被中国社区用作优质美味和有效的药物以及美容增效剂。 这样做已经成为地位的食物，价格非常高。 由于这个原因，“如果不破，不修”的文化渗透了。 双蒸，有时称为双沸腾，是迄今为止唯一广泛使用的烹饪方法，相信超过100°C的过热会破坏燕窝的营养价值。 本发明是传统的突破。 燕窝在100°C以上煮熟，采用蒸汽灭菌法。 对使用本发明煮熟的小燕窝的样品进行氨基酸分析。 它显示出氨基酸谱符合胶原和水解胶原蛋白的氨基酸分布。 因此，利用本发明，燕窝证明是富含氨基酸的源，可用作生产胶原和水解胶原的原料。

    GENIPIN-RICH MATERIAL AND ITS USE
    8.
    发明申请
    GENIPIN-RICH MATERIAL AND ITS USE 审中-公开
    一般资源及其使用

    公开(公告)号：WO2013070682A1

    公开(公告)日：2013-05-16

    申请号：PCT/US2012/063836

    申请日：2012-11-07

    Applicant: WILD FLAVORS, INC. ,  WU, Shaowen ,  HORN, Gregory

    Inventor： WU, Shaowen ,  HORN, Gregory

    IPC: A23L1/00 ,  A23L1/015 ,  A23L1/275 ,  A23L1/056 ,  A23L1/0562 ,  A23L1/28 ,  A23L2/04

    CPC classification number: A23L1/0029 ,  A23L5/23 ,  A23L5/43 ,  A23L19/00 ,  A23P10/30

    Abstract: A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.

    Abstract translation: 公开了从美洲猕猴桃果实中制备富含奇异果素的材料，用作交联剂和作为生产颜色的原料的方法。 富含金丝雀的材料可用于广泛的应用，包括个人护理，化妆品，膳食补充剂，包装，纺织品，饮料，食品，药物和动物饲料。

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