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公开(公告)号：US20160021893A1
公开(公告)日：2016-01-28
申请号：US14776949
申请日：2014-03-14
申请人： ROQUETTE FRERES
CPC分类号： A23L17/10 , A21D2/165 , A21D2/186 , A21D2/36 , A21D13/06 , A21D13/066 , A21D13/068 , A21D13/40 , A23D7/0056 , A23L3/3463 , A23L3/46 , A23L17/60 , A23L29/212 , A23L33/20 , A23L35/20 , A23P10/20 , A23P10/22 , A23P10/40 , A23V2002/00 , A23V2200/122 , A23V2200/124 , A23V2200/13 , A23V2200/254 , A23V2250/202 , A23V2300/10 , A23V2300/26
摘要： The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.
摘要翻译： 本发明涉及一种减轻的脂肪，其通过用非动物原料，微藻粉及其用途替代一些初始植物和/或动物脂肪作为面包制作和/或糕点领域的新产品而获得， /或viennoiserie。
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2.发明申请COOKING PRODUCT COMPRISING MICROALGAL FLOUR IN THE FORM OF GRANULES AND PRODUCTION METHOD 审中-公开烹饪产品包含微粒形式的颗粒和生产方法公开(公告)号：US20160021895A1
公开(公告)日：2016-01-28
申请号：US14776930
申请日：2014-03-14
申请人： ROQUETTE FRERES
发明人： PATRICK LEROUX , MARIE DELEBARRE , THOMAS BOURSIER
CPC分类号： A23L17/10 , A21D2/165 , A21D2/186 , A21D2/36 , A21D13/06 , A21D13/066 , A21D13/068 , A21D13/40 , A23D7/0056 , A23L3/3463 , A23L3/46 , A23L17/60 , A23L29/212 , A23L33/20 , A23L35/20 , A23P10/20 , A23P10/22 , A23P10/40 , A23V2002/00 , A23V2200/122 , A23V2200/124 , A23V2200/13 , A23V2200/254 , A23V2250/202 , A23V2300/10 , A23V2300/26
摘要： The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is completely or partially replaced with microalgal flour. The novel cooking product can in some cases be consumed by allergic and/or vegetarian persons. The invention also relates to the method for the production of said cooking product.
摘要翻译： 本发明涉及一种新颖的烹饪产品，其特征在于，选自鸡蛋或蛋制品，牛奶或乳制品和动物和/或植物来源的脂肪物质中的三种成分中的至少一种被微藻粉完全或部分替代。 在某些情况下，这种新颖的烹饪产品可能被过敏和/或素食者摄入。 本发明还涉及生产所述烹饪产品的方法。
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