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    SEMI-SOLID FOOD CONCENTRATE IN THE FORM OF A PASTE OR A GEL
    3.
    发明申请
    SEMI-SOLID FOOD CONCENTRATE IN THE FORM OF A PASTE OR A GEL 有权
    膏状或凝胶形式的半固体食物浓缩物

    公开(公告)号：US20130280405A1

    公开(公告)日：2013-10-24

    申请号：US13979209

    申请日：2011-12-16

    Applicant: Alois Konrad Popp ,  Sabrina Silva Paes ,  Robert Vreeker

    Inventor： Alois Konrad Popp ,  Sabrina Silva Paes ,  Robert Vreeker

    IPC: A23L1/40

    CPC classification number: A23L29/212 ,  A23L23/00 ,  A23L23/10 ,  A23L27/60 ,  A23L29/238 ,  A23L29/244 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272

    Abstract: A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.

    Abstract translation: 一种半固体食物浓缩物，其形式为凝胶或糊状物，其包含盐敏感性树胶，其盐的量足以使盐敏感的胶状物保持在盐析状态，盐稳定的结构化材料的量为 有效地提供半固体食物浓缩物，水，半固体食物浓缩物，在水性液体中稀释后，水性液体为水，可产生即食终产物，其包含：0.1至2.5重量％ 的盐和0.01重量％至3.5重量％的盐敏性胶。 在20℃下具有高于15mPa·s的粘度的即食最终产品，其中盐稳定的胶凝体系不是单独的魔芋甘露聚糖。

    Stabilized edible oil-in-water emulsion comprising ground, pulse seed
    4.
    发明授权
    Stabilized edible oil-in-water emulsion comprising ground, pulse seed 有权
    包含地面，脉冲种子的稳定的食用水包油乳液

    公开(公告)号：US08883241B2

    公开(公告)日：2014-11-11

    申请号：US13994297

    申请日：2011-12-06

    Applicant: Jadwiga Malgorzata Bialek ,  Jacob Nijsse ,  Sabrina Silva Paes ,  Robert Vreeker

    Inventor： Jadwiga Malgorzata Bialek ,  Jacob Nijsse ,  Sabrina Silva Paes ,  Robert Vreeker

    IPC: A23L1/24 ,  A23D7/005 ,  A23L1/20

    CPC classification number: A23L1/24 ,  A23L11/05 ,  A23L27/60

    Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 μm; wherein the emulsion has an elastic modulus G′ at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt. % of the dry matter contained in the pulse seed; and wherein the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1.

    Abstract translation: 本发明涉及通过掺入少量地面，脉冲种子及其相关生产方法而稳定的食用水包油乳液。 更具体地说，本发明提供一种食用的水包油乳液，其包含：15-80wt。 ％的连续水相，所述水相的pH在3.0-5.0的范围内; 20-85重量 ％的分散油相包含大于80体积％ ％的直径小于20μm的油滴; 其中所述乳液在20℃下具有100-3500Pa的弹性模量G'，并且含有0.1-8％的细磨脉冲种子，以水相重量计的干物质计算，所述细磨脉冲种子是从脉冲获得的 具有以下组成的种子，根据干物质计算：30-60重量％ ％的淀粉; 1-40重量％ ％膳食纤维; 0.5-12重量％ ％的糖; 15-35重量％ 蛋白质百分比 0.8-12重量％ ％的油; 其中淀粉，膳食纤维，糖，蛋白质和油一起构成95-100wt。 脉冲种子中含有的干物质的％; 并且其中所述脉冲种子含有重量比为2：3至3：1的淀粉和蛋白质。

    STABILIZED EDIBLE OIL-IN-WATER EMULSION COMPRISING GROUND, PULSE SEED
    5.
    发明申请
    STABILIZED EDIBLE OIL-IN-WATER EMULSION COMPRISING GROUND, PULSE SEED 有权
    稳定的可食用水包油乳液，包括地面，脉冲种子

    公开(公告)号：US20130260008A1

    公开(公告)日：2013-10-03

    申请号：US13994297

    申请日：2011-12-06

    Applicant: Jadwiga Malgorzata Bialek ,  Jacob Nijsse ,  Sabrina Silva Paes ,  Robert Vreeker

    Inventor： Jadwiga Malgorzata Bialek ,  Jacob Nijsse ,  Sabrina Silva Paes ,  Robert Vreeker

    IPC: A23L1/24

    CPC classification number: A23L1/24 ,  A23L11/05 ,  A23L27/60

    Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 μm; wherein the emulsion has an elastic modulus G′ at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt. % of the dry matter contained in the pulse seed; and wherein the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1.

    Abstract translation: 本发明涉及通过掺入少量地面，脉冲种子及其相关生产方法而稳定的食用水包油乳液。 更具体地说，本发明提供一种食用的水包油乳液，其包含：15-80wt。 ％的连续水相，所述水相的pH在3.0-5.0的范围内; 20-85重量 ％的分散油相包含大于80体积％ ％的直径小于20um的油滴; 其中所述乳液在20℃下具有100-3500Pa的弹性模量G'，并且含有0.1-8％的细磨脉冲种子，以水相重量计的干物质计算，所述细磨脉冲种子是从脉冲获得的 具有以下组成的种子，根据干物质计算：30-60重量％ ％的淀粉; 1-40重量％ ％膳食纤维; 0.5-12重量％ ％的糖; 15-35重量％ 蛋白质百分比 0.8-12重量％ ％的油; 其中淀粉，膳食纤维，糖，蛋白质和油一起构成95-100wt。 脉冲种子中含有的干物质的％; 并且其中所述脉冲种子含有重量比为2：3至3：1的淀粉和蛋白质。

    Edible composition comprising a cheese ingredient and method of manufacturing such composition
    8.
    发明申请
    Edible composition comprising a cheese ingredient and method of manufacturing such composition 审中-公开
    包含干酪成分的食用组合物和制备该组合物的方法

    公开(公告)号：US20080152762A1

    公开(公告)日：2008-06-26

    申请号：US12002657

    申请日：2007-12-18

    Applicant: Hubertus Cornelis van Gastel ,  Elizabeth Ihechere ,  Robert Vreeker

    Inventor： Hubertus Cornelis van Gastel ,  Elizabeth Ihechere ,  Robert Vreeker

    IPC: A23P1/04 ,  A23L1/31 ,  A23L1/05 ,  A23L1/0532 ,  A23L1/0562 ,  A23L1/0524

    CPC classification number: A23L23/00 ,  A23L27/66 ,  A23L29/20 ,  A23L29/256

    Abstract: The invention provides an edible composition comprising: at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavelength of 400-750 nm and at room temperature; at least 0.5 wt. % of gelled pieces with a minimum weight of 0.1 g; and up to 60 wt. % of one or more additional ingredients; wherein the gelled pieces comprise a continuous gelled water phase and a dispersed particulate material, wherein the dispersed particulate material comprises at least 30 wt. % of a cheese ingredient selected from the group consisting of cheese, curd, processed cheese and enzyme modified cheese. The gelled pieces retain their eating properties even when stored in direct contact with the acidic aqueous phase under ambient conditions for several months. The taste and texture of the gelled pieces advantageously resembles that of natural cheese.

    Abstract translation: 本发明提供一种可食用组合物，其包含：至少35重量％ ％的pH小于5.5的透明水相，其中水相具有至少70％的透光率，使用波长为400-750nm的1cm比色皿和室温; 至少0.5wt。 ％的最小重量为0.1g的凝胶片; 和高达60wt。 ％的一种或多种另外的成分; 其中所述胶凝片包括连续胶凝水相和分散的颗粒材料，其中所述分散的颗粒材料包含至少30wt。 选自酪乳酪，凝乳，加工干酪和酶改性乳酪的酪乳成分的百分比。 即使在环境条件下与酸性水相直接接触储存几个月，胶凝材料仍保持其进食性能。 凝胶片的味道和质地有利地类似于天然乳酪的味道和质地。

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