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109 条记录 (耗时 0.023 秒)

    NOVEL METHOD TO PRODUCE CAKE
    2.
    发明申请
    NOVEL METHOD TO PRODUCE CAKE 审中-公开
    制作果酱的新方法

    公开(公告)号：US20150313243A1

    公开(公告)日：2015-11-05

    申请号：US14748484

    申请日：2015-06-24

    申请人： DSM IP ASSETS B.V.

    发明人： Jose MASTENBROEK ,  Jan Dirk Rene HILLE ,  Arjen SEIN ,  Arie Gerrit Terdu

    IPC分类号： A21D8/04

    CPC分类号： A21D2/02 ,  A21D2/186 ,  A21D2/26 ,  A21D8/042 ,  A21D8/047 ,  A21D10/04 ,  A21D13/068 ,  A23L15/25 ,  A23V2002/00 ,  C12Y301/01004 ,  A23V2200/122 ,  A23V2200/124

    摘要： The invention relates to a novel use of a phospholipase a in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

    摘要翻译： 本发明涉及磷脂酶a在生产蛋糕中的新用途，以改善选自以下的至少一种性质：（i）面糊粘度，（ii）比重密度，（iii）初始面包软度， （iv）碎屑孔隙均匀性，（v）碎屑孔径，（vi）储存时的脆性柔软度，（vii）保质期和/或（viii）饼块体积。 本发明还涉及磷脂酶A在蛋糕生产中的新用途，以能够减少配方中使用的蛋和/或脂肪的量。

    METHOD FOR PRODUCING REDUCED-FAT FOODS SUCH AS MEAT PRODUCTS AND SAUSAGE PRODUCTS
    3.
    发明申请
    METHOD FOR PRODUCING REDUCED-FAT FOODS SUCH AS MEAT PRODUCTS AND SAUSAGE PRODUCTS 审中-公开
    生产减肥食品的方法，如肉制品和食品

    公开(公告)号：US20140255588A1

    公开(公告)日：2014-09-11

    申请号：US14350733

    申请日：2012-09-28

    申请人： Fritz Kortschack ,  Volker Heinz ,  Bajo Bajovic

    发明人： Fritz Kortschack ,  Volker Heinz ,  Bajo Bajovic

    IPC分类号： A23L1/317 ,  A23J3/00 ,  A23J3/14 ,  A23L1/315

    CPC分类号： A23J3/14 ,  A23J3/04 ,  A23L5/30 ,  A23L13/426 ,  A23L13/52 ,  A23L13/65 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2250/542 ,  A23V2250/548 ,  A23V2300/46

    摘要： The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products.

    摘要翻译： 本发明涉及一种生产例如肉制品和香肠制品，特别是原料，煮熟或煮沸的香肠的减肥食品的方法，其基于由地面量的肉制成的香肠肉，任选的添加水， 并添加盐，香料，辅助物质和添加剂。 根据本发明，将用高压处理和/或用高压处理的皮肤的动物组织，特别是瘦肉进料至混合物切割，以产生作为至少部分脂肪替代物的香肠肉，由此， 混合物增加，产品的结构吸引力并且与减肥产品不相似。

    Device and a method for the micro-particulation of filter residues
    4.
    发明授权
    Device and a method for the micro-particulation of filter residues 有权
    滤器残渣的微粒化装置及方法

    公开(公告)号：US08512785B2

    公开(公告)日：2013-08-20

    申请号：US11660618

    申请日：2005-08-17

    申请人： Dieter Krüsemann

    发明人： Dieter Krüsemann

    IPC分类号： A23L1/10

    CPC分类号： B01F3/0807 ,  A23J1/205 ,  A23J3/08 ,  A23V2002/00 ,  B01F5/0663 ,  B01F5/068 ,  B01F2003/0849 ,  A23V2200/124 ,  A23V2250/54252

    摘要： In order to specify a device (1) and a method for the micro-particulation of filtration residues comprising a mechanical treatment and a heat treatment, in particular of whey proteins in ultra-filtration whey concentrates, which in each case permit a particularly high yield of particles in a preselectable size range in a manner which spares resources, it is suggested to provide a separate heat treatment device (5) as well as a separate mechanical treatment device (9) or for the heat treatment and the mechanical treatment to be carried out separately from one another with respect to space and time.

    摘要翻译： 为了指定包括机械处理和热处理的过滤残留物微粒化的装置（1）和方法，特别是超滤乳清浓缩物中的乳清蛋白质，其在每种情况下允许特别高的产率 的颗粒以可选择的尺寸范围以备用资源的方式，建议提供单独的热处理装置（5）以及单独的机械处理装置（9）或用于进行热处理和机械处理 相对于空间和时间彼此分开。

    Low-Carbohydrate Digestible Hydrocolloidal Fiber Compositions
    6.
    发明申请
    Low-Carbohydrate Digestible Hydrocolloidal Fiber Compositions 审中-公开
    低碳水化合物消化水胶体纤维组合物

    公开(公告)号：US20110151096A1

    公开(公告)日：2011-06-23

    申请号：US13039514

    申请日：2011-03-03

    申请人： George E. Inglett

    发明人： George E. Inglett

    IPC分类号： A23L1/05

    CPC分类号： A21D2/36 ,  A23L7/115 ,  A23L33/21 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2250/51

    摘要： A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally β-glucan, as well as proteins. The hydrocolloidal products are recovered in high yields, are smooth in texture, have unexpected thickening properties, have a bland flavor, and are useful for texturizing food, especially bakery products. These hydrocolloidal products can also be used as food ingredients for increasing the nutritional level of foods and supplements.

    摘要翻译： 通过用于处理底物的含水浆料的特定步骤顺序将新的低碳水化合物消化的水解胶体组合物与谷物基底分离。 这些全天然组合物的消化性碳水化合物低，主要是淀粉，并且富含可溶性纤维，主要是葡聚糖，以及蛋白质。 水解胶体产品以高产率回收，质地光滑，具有意想不到的增稠性能，具有平淡的风味，并且可用于使食品，特别是烘焙产品变形。 这些水解胶体产品也可以用作增加食品和补品营养水平的食品成分。

    OLIVE WASTE RECOVERY
    7.
    发明申请
    OLIVE WASTE RECOVERY 审中-公开
    OLEST WASTE RECOVERY

    公开(公告)号：US20100240769A1

    公开(公告)日：2010-09-23

    申请号：US12521689

    申请日：2007-02-28

    申请人： Eva Tornberg ,  Charis Galanakis

    发明人： Eva Tornberg ,  Charis Galanakis

    IPC分类号： A61K31/05 ,  A61P43/00

    CPC分类号： A23L33/105 ,  A23L29/231 ,  A23V2002/00 ,  A23V2250/2131 ,  A23V2250/5116 ,  C02F1/26 ,  C02F1/38 ,  C02F2103/322 ,  A23V2200/30 ,  A23V2250/2132 ,  A23V2200/124 ,  A23V2250/5072

    摘要： The present invention relates to a process for isolating soluble dietary fibers and valuable polyphenols from olive mill wastewater, wherein the olive mill wastewater is defatted by removing the fat by centrifugation and concentrated by removing the water content. The defatted and dehydrated mixture is extracted using ethanol and an organic acid and the dietary fibers are separated from the polyphenols by precipitation of the dietary fibers in ethanol. This alcoholic residual is rich in polyphenols, known as anti-oxidants can be used as a healthy and tasty additive to drinks. The soluble dietary fibers are further separated from the insoluble dietary fibers by redissolving the precipitated dietary fibers into water whereby the insoluble dietary fibers precipitate leaving the soluble dietary fibers in solution. The soluble fibres from OMW can be used as an additive and/or a fat replacer in other food items.

    摘要翻译： 本发明涉及一种从橄榄磨废水中分离可溶性膳食纤维和有价值的多酚的方法，其中通过离心除去脂肪并通过除去水分而浓缩橄榄磨废水。 脱脂和脱水混合物用乙醇和有机酸提取，膳食纤维通过在乙醇中沉淀膳食纤维而从多酚中分离出来。 这种酒精残留物富含多酚，被称为抗氧化剂，可以用作健康和美味的饮料添加剂。 可溶性膳食纤维通过将沉淀的膳食纤维再溶解成水而进一步与不溶性膳食纤维分离，由此不溶性膳食纤维沉淀，使可溶性膳食纤维溶解。 来自OMW的可溶性纤维可以用作其它食品中的添加剂和/或脂肪代用品。

    Process for thickening food having reduced oil and fat content
    9.
    发明申请
    Process for thickening food having reduced oil and fat content 审中-公开
    具有降低油脂含量的食品增稠方法

    公开(公告)号：US20070259093A1

    公开(公告)日：2007-11-08

    申请号：US11417462

    申请日：2006-05-05

    申请人： Peter Williamson

    发明人： Peter Williamson

    IPC分类号： A23L1/40

    CPC分类号： A23L23/10 ,  A23L29/212 ,  A23L29/281 ,  A23L33/17 ,  A23V2002/00 ,  A23V2200/3324 ,  A23V2200/124 ,  A23V2250/542 ,  A23V2250/5118

    摘要： A homogeneous cooked roux is formed by heating a mixture of (a) a starchy food and (b) a dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein. The dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic protein derived from animal muscle tissue and are substantially free of myofibrils and sarcomeres.

    摘要翻译： 通过加热（a）淀粉食物和（b）干蛋白混合物，碱性水溶液混合物或酸性蛋白质水溶液的混合物形成均匀的煮熟的混合物。 干蛋白混合物，水性碱性蛋白质混合物和酸性蛋白质水溶液包含源自动物肌肉组织的肌原纤维蛋白和肌浆蛋白，并且基本上不含肌原纤维和肌肉。