公开(公告)号：WO2022157313A1

公开(公告)日：2022-07-28

申请号：PCT/EP2022/051350

申请日：2022-01-21

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： WANG, Yu-Jie ,  HINRICHS, Katharina ,  GIRARDI, Alicia ,  CHARVE, Joséphine,Isabelle,Marie ,  ZAHID, Maria

IPC分类号： A23L17/00 ,  A23L19/10 ,  A23L29/244 ,  A23L33/24 ,  A23P30/10 ,  A23L33/00 ,  A23L17/60

摘要： The present invention relates to a method of making a seafood analogue, preferably a shrimp analogue, said method comprising preparing a dough by mixing konjac glucomannan and cell wall fiber in water, and adjusting the pH of the dough; preparing gel pieces by heating a portion of the dough to form a gel; cooling the gel and mechanically disrupting to form gel pieces; mixing the gel pieces with the dough to produce a mixture; optionally coloring the mixture; shaping the mixture; heating; and optionally cooling.

公开(公告)号：WO2021038047A1

公开(公告)日：2021-03-04

申请号：PCT/EP2020/074089

申请日：2020-08-28

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： LESER, Martin ,  MICHEL, Martin ,  WINDHAB, Erich Josef ,  FOSCHINI, Socrates ,  WEMMER, Judith ,  MALAFRONTE, Loredana

IPC分类号： A23L7/109 ,  A23J3/08 ,  A23J3/16 ,  A23J3/26 ,  A23P30/40 ,  A23J3/04 ,  A23J3/14 ,  A23P30/10

摘要： The present invention relates to a method of making a porous edible formulation that can absorb water and oil. Methods of preparing said formulation and its use in food products are also provided.

公开(公告)号：WO2020211669A1

公开(公告)日：2020-10-22

申请号：PCT/CN2020/083222

申请日：2020-04-03

申请人： 长沙理工大学

发明人： 王建辉 ,  程志敏 ,  刘冬敏 ,  王严 ,  熊寿遥 ,  宁静恒 ,  李文 ,  张永生 ,  胡志强 ,  杨蕾 ,  孙雅茹

IPC分类号： A23P30/10 ,  A23P30/34 ,  A23J1/12

摘要： 一种面筋制品加工设备及加工方法，包括挤出机(1)，所述挤出机(1)的出料端设有压合模具，所述压合模具包括静止模(2)和移动模(3)，静止模(2)设置于挤出机(1)的出料口，其外端面设有半球形的静模碗(21)，内部设有静模过料道(22)；移动模(3)可沿挤出机(1)的挤料方向移动，其端面上与静模碗(21)对应位置设有半球形的动模碗(31)，内部设有动模通孔(32)，动模通孔(32)内设有相配合的可移动的注料管(33)，注料管(33)的一端贯穿至动模碗(31)内，另一端通过管路与配料桶(4)连通，其连通管路上设有计量泵(5)；移动模(3)的另一端设有用于安装注料管(33)的模座(34)，模座(34)可相对于移动模(3)移动，其一端设有推拉机构(37)，移动模(3)上设有与模座(34)保持紧接触的压紧机构；移动模(3)侧面设有限位块(38)。该加工设备通过动、静模快速压合成型制备一种注心球状面筋，填补市场空缺，设备操作简单。

公开(公告)号：WO2020181331A1

公开(公告)日：2020-09-17

申请号：PCT/AU2020/050230

申请日：2020-03-12

申请人： I COOK CATERING SERVICES PTY LTD

发明人： COOK, Ian William ,  COOK, Michael Andrew

IPC分类号： A23P30/10 ,  A23L29/25 ,  A23L29/256 ,  A23L29/212 ,  A23L29/238 ,  A23L29/244 ,  A23L33/17 ,  A21D2/00 ,  A23L29/20 ,  A23L29/206

摘要： The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.

公开(公告)号：WO2020175979A1

公开(公告)日：2020-09-03

申请号：PCT/MY2019/050014

申请日：2019-02-27

申请人： STERK, Hendrik

发明人： STERK, Hendrik

IPC分类号： A23P30/10 ,  A23F3/32 ,  A23G1/20

摘要： The present invention relates to an apparatus (100) for forming a food product (11), comprising a first mould part (8) for receiving food materials (9) and a second mould part (6) positioned spaced apart from the first mould part (8) configured to be reversibly connectible with the first mould part (6) to form a mould (16). The present invention further comprises an air supply means (2) connected to the second mould part (6) to provide air through the mould, wherein the air supply means (2) is configured to provide either air having temperature capable of heating the food materials or cooling the food materials in the mould (16) to form the food product in the shape of the mould (16).

公开(公告)号：WO2020035833A1

公开(公告)日：2020-02-20

申请号：PCT/IB2019/056954

申请日：2019-08-16

申请人： DUTTA, Puneet

发明人： DUTTA, Puneet

IPC分类号： A23L7/10 ,  A21D2/18 ,  A21D13/33 ,  A21D13/48 ,  A23P30/10 ,  A47G21/06

摘要： The present invention discloses a composition comprising 85-98% w/ w grain flour and 2-15% w/w dry powder of Jaggery for making eco- friendly and biodegradable edible utensils, preferably bowls, plates, glasses, spoons, forks, ice cream sticks, chopsticks, and its process for making thereof. The said utensils are prepared by using the composition of wheat flour and dry powder of Jaggery in the ratio ranging from 49:1- 45:5, depending on the type of utensils to be made.

公开(公告)号：WO2020013681A1

公开(公告)日：2020-01-16

申请号：PCT/MX2018/000066

申请日：2018-07-19

申请人： INSTITUTO TECNOLÓGICO Y DE ESTUDIOS SUPERIORES DE OCCIDENTE, A.C. ,  ÁVILA PADILLA, Luz Bertha

发明人： ÁVILA PADILLA, Luz Bertha

IPC分类号： A23L19/00 ,  A23P30/10

摘要： La invención se refiere a una composición vegetariana y biodegradable para la elaboración de utensilios de cocina comestibles que consta de nopal previamente acondicionado, deshidratado y molido que funge como estabilizante y espesante, además de ofrecer textura para mantener la consistencia adecuada; semillas molidas de al menos una oleaginosa seleccionado del grupo que consta de linaza, girasol, soya, lino, sésamo, cártamo, canola o sus mezclas, que funge como espesante y gelificante; granos molidos de al menos un cereal que se selecciona del grupo que consta de avena, maíz, cebada, amaranto, centeno, trigo, arroz, o sus mezclas, que actúa como emoliente (fácil de moldear), ayuda a que se integren los mucílagos de nopal, las semillas molidas de al menos una oleaginosa y el huevo que funge como adhesivo, aglutinante, gelificante, rebozante (potencializa aroma y sabor), además ofrece propiedades como conservador y ofrece un acabado brillante; un ingrediente que aporta aroma y sabor seleccionad del grupo de consta de canela, chile, en polvo (Tajín), anís, anís estrellado, jengibre, clavo, pimienta, comino, tomillo, sal con ajo y mejorana o sus mezclas; la composición cuantitativamente comprende: Nopal de 48.77% a 55.23%, Huevo de 19.77% a 29.13%, Avena de 13.00% a 14.73%, Linaza de 07.80% a 08.84, Canela de 01.30% a 01.43%.

公开(公告)号：WO2019206797A1

公开(公告)日：2019-10-31

申请号：PCT/EP2019/060068

申请日：2019-04-18

申请人： DSM IP ASSETS B.V.

发明人： DRAPER, Regina Marie ,  POLZIN, Kayla Marie ,  WILLIAMS, David Jay

IPC分类号： A23G9/36 ,  A23C9/123 ,  A23C9/13 ,  A23C13/12 ,  A23P20/10 ,  A23P20/20 ,  A23P30/10 ,  A23L7/10 ,  A23C9/142

摘要： The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 35% (w/w) total solids.

公开(公告)号：WO2019192960A1

公开(公告)日：2019-10-10

申请号：PCT/EP2019/058184

申请日：2019-04-01

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： GADDIPATI, Sanyasi ,  PERDANA, Jimmy ,  KIM, Youngbin ,  BOBE, Ulrich ,  SCHROEDER, Volker

IPC分类号： A23L29/212 ,  A23L27/40 ,  A23L23/10 ,  A23P10/25 ,  A23P10/28 ,  A23P30/10 ,  A23P10/20 ,  A23L29/00 ,  A23L29/219 ,  A21D2/02

摘要： The present invention relates to a salt-starch powder, in particular to a process for preparing a salt-starch powder with binding properties. The process comprises mixing salt, starch and water before, during or after dissolution of the salt in the water, followed by drying the mixture and optionally milling to obtain a salt-starch powder.

公开(公告)号：WO2019047331A1

公开(公告)日：2019-03-14

申请号：PCT/CN2017/106101

申请日：2017-10-13

申请人： 唐仲湖

发明人： 唐仲湖

IPC分类号： A23L17/10 ,  A23L33/00 ,  A23P30/10

CPC分类号： A23L17/10 ,  A23L17/70 ,  A23L33/00 ,  A23P30/10 ,  A23V2002/00

摘要： 一种鱼制品制作方法，所述鱼制品的制作方法包括以下步骤：S1，将鱼屠宰去内脏处理；S2，将处理后的鱼原料进行清洗处理；S3，将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成肉酱；S4，将鱼肉酱放入模具中做成各种形状；S5，蒸煮定型杀菌；S6，无菌装袋密封冷却和保温检验成品装箱。所述方法解决的技术问题是吃鱼时不会卡刺，保留了鱼原来的营养价值的同时还大量补充钙质等多种微量素，还大量减小加工鱼过程中废料排放。