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公开(公告)号：US4851237A
公开(公告)日：1989-07-25
申请号：US942680
申请日：1986-12-17
Applicant: Guy Bussiere , Jean Lablee
Inventor： Guy Bussiere , Jean Lablee
IPC: A23C19/05 , A23C19/068
CPC classification number: A23C19/051 , A23C19/052 , A23C19/0682
Abstract: In the process of the invention for manufacturing cheeses from milk powder, by cold renneting, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the rehydrated milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value of 5.0 to 6.6. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of cheeses from milk powder, by cold renneting, with mastery of the acidification phase of the milk.
Abstract translation: 在本发明的奶粉制造方法中，通过冷拔，在制备牛奶之前的过程中，将选自葡萄糖酸内酯和葡糖二氢吲哚内酯的酸酐加入到再水合牛奶中 足以在预定时间内简单且可靠地获得具有5.0至6.6值的精确预定的再生pH。 酸源有利地是葡萄糖酸内酯。 该方法适用于从奶粉制造奶酪，通过冷拔，并掌握牛奶的酸化阶段。
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公开(公告)号：US4382962A
公开(公告)日：1983-05-10
申请号：US157159
申请日：1980-06-06
Applicant: Francis Devos , Guy Bussiere , Michel Huchette
Inventor： Francis Devos , Guy Bussiere , Michel Huchette
Abstract: The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it.The chewing gum according to the invention is constituted by gum, by an aqueous softening agent and by one or several solid sweetening agents, of which notably mannitol, wherein the aqueous softening agent is at least partly constituted by a hydrogenated starch hydrolysate containing:less than 3% of polyols of DP higher than 20,less than 60% of maltitol (DP 2) andless than 19% of sorbitol (DP 1),the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, the content of the final chewing gum in hydrolysate being from 5 to 35% in weight, preferably from 10 to 30% by weight, whereas its mannitol content decreases when the content of hydrolysate increases.
Abstract translation: 本发明涉及非致癌和无糖口香糖，以及其制造方法。 根据本发明的口香糖由胶，水性软化剂和一种或几种固体甜味剂组成，其中特别是甘露醇，其中水性软化剂至少部分地由氢化淀粉水解产物组成，所述氢化淀粉水解产物包含：小于 3％DP高于20的多元醇，小于60％的麦芽糖醇（DP 2）和小于19％的山梨糖醇（DP 1），余量为100是由DP 3至20的多元醇混合物构成， 水解产物中最终口香糖的含量为5至35重量％，优选10至30重量％，而当水解产物的含量增加时其甘露醇含量降低。
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公开(公告)号：US4160849A
公开(公告)日：1979-07-10
申请号：US742001
申请日：1976-11-15
Applicant: Michel Huchette , Guy Bussiere
Inventor： Michel Huchette , Guy Bussiere
CPC classification number: A23L2/52 , A21D2/364 , A21D2/366 , A23L19/09 , A23L19/13 , A23L2/38 , A23L33/22
Abstract: Potato pulp as component in the manufacture of foods such as fruit compotes, marmalades, sauces and tomato-based preparations, fruit-juices and fruit-based drinks, confectionery and fruit pastry.
Abstract translation: 马铃薯浆作为水果果酱，果酱，调味汁和番茄制品，果汁和水果饮料，糖果和水果糕点等食品制造的组成部分。
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公开(公告)号：US4919944A
公开(公告)日：1990-04-24
申请号：US298303
申请日：1989-01-18
Applicant: Guy Bussiere , Jean Lablee
Inventor： Guy Bussiere , Jean Lablee
IPC: A23C19/05 , A23C19/068
CPC classification number: A23C19/0682 , A23C19/051 , A23C19/052
Abstract: In the process of the invention for manufacturing soft cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidiogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of soft cheeses with mastery of the acidification phase of the milk.
Abstract translation: 在用于从原料乳制造软奶酪的本发明的方法中，在再生牛奶制备阶段的过程中，将选自葡萄糖酸内酯和葡糖二氢吲哚内酯的酸化剂以足以达到的量加入到牛奶中 简单而可靠地，在预定的时间内，精确的预定的浸渍pH在6.0和6.6之间，优选在6.0和约6.5之间。 酸源有利地是葡萄糖酸内酯。 该方法适用于掌握牛奶酸化阶段的软奶酪生产。
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公开(公告)号：US4851238A
公开(公告)日：1989-07-25
申请号：US942976
申请日：1986-12-17
Applicant: Guy Bussiere , Jean Lablee
Inventor： Guy Bussiere , Jean Lablee
IPC: A23C19/05
CPC classification number: A23C19/051 , A23C19/052
Abstract: In the process of the invention for manufacturing "semi-hard cheeses" of the type of uncooked or part-cooked pressed cheeses from milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value between 6.65 and 6.30. The acidogen is advantageously gluconodeltalactone.
Abstract translation: 在本发明的用于从牛奶制造未煮熟或部分煮熟的奶酪类型的“半硬奶酪”的过程中，在生产牛奶之前的过程中，选自由 将葡萄糖酸内酯和葡糖二氢吲哚内酯以足以简单且可靠地获得的量加入到牛奶中，在预定时间内，具有6.65和6.30之间的值的确切的预定浓度。 酸源有利地是葡萄糖酸内酯。
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Patent Agency Ranking
公开(公告)号：US4497846A
公开(公告)日：1985-02-05
申请号：US489468
申请日：1983-04-28
Applicant: Bernard Boursier , Guy Bussiere , Francis Devos , Michel Hughette
Inventor： Bernard Boursier , Guy Bussiere , Francis Devos , Michel Hughette
CPC classification number: A23G3/42 , A23G3/38 , Y10S426/804
Abstract: Sugarless hard candy comprising, on the one hand, as sugarless boiled sugar, a hydrogenated starch hydrolysate prepared from a starch hydrolysate having a D.E. of 42 to 60, on the other hand, a quantity of gum arabic between 1% and 8% by weight with respect to the finished product, preferably between 2% and 6% by weight, and/or an amount of CMC between 0.2 and 2% by weight with respect to the finished product, preferably between 0.3 and 1.2%.
Abstract translation: 无糖硬糖一方面包含无糖煮糖，由具有D.E.的淀粉水解物制备的氢化淀粉水解物。 为42至60，另一方面，相对于最终产品，优选2重量％至6重量％，1/8重量％的阿拉伯树胶和/或CMC的量在0.2至 相对于成品为2重量％，优选为0.3〜1.2重量％。
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公开(公告)号：US4680180A
公开(公告)日：1987-07-14
申请号：US608445
申请日：1984-05-09
Applicant: Guy Bussiere , Marius Zimmermann , Michel Huchette
Inventor： Guy Bussiere , Marius Zimmermann , Michel Huchette
Abstract: Low alcohol beer is produced by a process wherein a portion of malt is replaced with a hydrogenated starch hydrolyzate. The hydrolyzate is preferably added before boiling of wort in the presence of hops in a amount to provide a final beer with 0.1 to 2% by weight hydrolyzate. The hydrolyzate has between 0.1 and 35% substances of DP 1, between 0.1 and 45% substance of DP 2, less than 45% substances greater than DP 20, and a remainder of substances of DP 3 to 20.
Abstract translation: 低醇啤酒是通过一种方法生产的，其中一部分麦芽被氢化淀粉水解产物代替。 水解产物优选在啤酒花存在下在麦芽汁沸腾之前加入，以提供具有0.1至2重量％水解产物的最终啤酒。 水解产物具有DP 1的0.1至35％的物质，DP 2的0.1至45％的物质，小于DP 20的物质的45％以及DP 3至20的其余物质。
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公开(公告)号：US4675200A
公开(公告)日：1987-06-23
申请号：US697472
申请日：1985-02-01
Applicant: Michel Serpelloni , Guy Bussiere
Inventor： Michel Serpelloni , Guy Bussiere
CPC classification number: A23G9/32 , A23G9/34 , Y10S426/804
Abstract: Sugarless ice cream characterized by the fact that it comprises, as sweetening and texture forming agent, a polyol content of DP equal to or higher 3, higher than 2%, preferably than 3% or more preferably still than 6% and less than 15%, preferably than 12% by weight with respect to dry matter in the finished product.
Abstract translation: 无糖冰淇淋的特征在于，其包含作为甜味和质地形成剂的DP的多元醇含量等于或高于3，高于2％，优选3％或更优选6％且小于15％ ，相对于最终产品中的干物质优选为12重量％。
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9.发明授权
公开(公告)号：US4423086A
公开(公告)日：1983-12-27
申请号：US276361
申请日：1981-06-16
Applicant: Francis Devos , Guy Bussiere , Michel Huchette
Inventor： Francis Devos , Guy Bussiere , Michel Huchette
CPC classification number: A61K9/2826
Abstract: Process for hard coating with sorbitol. On the one hand, a sorbitol syrup having a concentration of 60 to 85% by weight is supplied on a moving bed of cores to be coated and, on the other hand, the temperature prevailing in the bed is kept at a value comprised between 50.degree. and 10.degree. C. The present coating process applies conveniently to cores of the "without sugar" type in the field of confectionery and pharmaceutical products.
Abstract translation: PCT No.PCT / FR80 / 00151 Sec。 371日期1981年6月16日第 102（e）日期1981年6月16日PCT提交1980年10月16日PCT公布。 出版物WO81 / 01100 日期：1981年04月30日。用山梨糖醇硬涂层的方法。 一方面，将浓度为60〜85重量％的山梨醇糖浆供给到要被涂覆的芯的移动床上，另一方面，床中的温度保持在50 DEG和10℃。本涂料方法适用于糖果和药品领域的“无糖”型核心。
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公开(公告)号：US4906481A
公开(公告)日：1990-03-06
申请号：US303070
申请日：1989-01-30
Applicant: Guy Bussiere , Jean Lablee
Inventor： Guy Bussiere , Jean Lablee
IPC: A23C19/05 , A23C19/068
CPC classification number: A23C19/051 , A23C19/052 , A23C19/0682 , A23C2250/30
Abstract: In the process of the invention for manufacturing marbled cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of marbled cheeses with mastery of the acidification phase of the milk.
Abstract translation: 在从生牛奶制造大理石奶酪的本发明的过程中，在再次煮牛奶制备阶段之前，将选自葡萄糖酸内酯和葡庚糖pton内酯的酸原料加入到牛奶中，其量足以达到 简单而可靠地，在预定的时间内，精确的预定的浸渍pH在6.0和6.6之间，优选在6.0和约6.5之间。 酸源有利地是葡萄糖酸内酯。 该方法适用于具有乳化酸化阶段的大理石奶酪的制造。
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