ПИЩЕВОЙ ПРОДУКТ, ИМЕЮЩИЙ ПОВЫШЕННОЕ СОДЕРЖАНИЕ ПОЛИФЕНОЛОВ КАКАО, СПОСОБ ЕГО ПРОИЗВОДСТВА И ДИЕТИЧЕСКАЯ ДОБАВКА

FIELD: food processing industry, in particular foodstuff production containing preserved or increased polyphenol content. SUBSTANCE: invention relates to method for polyphenol content preservation in treatment process of one or more cocoa ingredients, containing cocoa polyphenols, including cocoa procyanidine, to produce product containing at least one carbohydrate ingredient and/or at least one milky ingredient, as well as polyphenol-containing cocoa ingredient, selected from group containing grated cocoa, partially defatted solid cocoa matters, fully defatted solid cocoa matters, cocoa extract, synthetic cocoa procyanidine, or mixture thereof. Claimed method includes pretreatment of at least one carbohydrate ingredient and/or at least one milky ingredient with one or more pretreated ingredients (e.g., antioxidant, emulsifier, fat, flavor or mixture thereof) to provide the first mixture. Then at least one polyphenol-containing cocoa ingredient is added in the first mixture to produce the second mixture followed by processing thereof to produce cocoa-containing product. Product obtained by said method also is disclosed. Claimed product contains grated cocoa or mixture thereof with partially or fully defatted solid cocoa matters as cocoa-ingredient. Moreover, method for production of dietary additive also is disclosed. EFFECT: foodstuffs including confectionary and chocolaty products containing increased polyphenol, particularly cocoa polyphenol concentration. 27 cl, 4 dwg, 2 tbl, 9 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 271 115 (13) C2 (51) ÌÏÊ A23G 1/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2000125684/13, 12.03.1999 (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 12.03.1999 (30) Ïðèîðèòåò: 12.03.1998 US 09/041,326 (72) Àâòîð(û): ÌÀÉÅÐÑ Ìýðè Ý. (US), ÍÂÎÑÓ ×èãîçèå Â. (US), ÂÀÉÒÀÊÐ Ýðèê Äæ. (US), ÕÀÌÌÅÐÑÒÎÓÍ Äæîí Ô. Ìë. (US) (45) Îïóáëèêîâàíî: 10.03.2006 Áþë. ¹ ...

ПИЩЕВАЯ КОМПОЗИЦИЯ, СПОСОБ ЕЕ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЕ

FIELD: food processing industry, in particular food formula useful in production of functional foodstuffs. SUBSTANCE: claimed composition contains protein source, lipid source, carbohydrate source and vitamin/mineral complex, including at least E- and C-vitamins. Protein source contains at least 50 % (based on protein mass source) of whey protein, wherein said whey protein comprises at least partially hydrolyzed whey protein. Protein source provides at least 8 % of total composition caloricity. Lipid source includes at least 40 mass % of monounsaturated fatty acids and provides at least 18 % of total composition caloricity, wherein ratio of omega 6-fatty acids to omega 3-fatty acids is from 5:1 to 10:1. Composition of present invention is useful in alimentation of subjects suffering from decreased food digesting, chronic gastritis, anorexia, etc. EFFECT: composition with well-balanced lipid profile. 20 cl, 7 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 277 354 (13) C2 (51) ÌÏÊ A23L 1/30 (2006.01) A23L 1/302 (2006.01) A23L 1/305 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2003107824/13, 20.08.2001 (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 20.08.2001 (43) Äàòà ïóáëèêàöèè çà âêè: 27.08.2004 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 22.08.2000 US 60/227117 (72) Àâòîð(û): ÔÀ×Ñ Ýéëèí Ê. (US), ÃÀÐÑÈß-ÐÎÄÅÍÀÑ Êëàðà Ë. (CH), ÃÈÃÎ Èâ (CH), ËÈÒÂÓÄ Ïèòåð (CH), ÐÅÉÔÔÅÐ-ÌÀÍÜßÍÈ Êðèñòåëü (NL), ÌÀËËÀÍÄÆÈ ×àíäðàñåêõàðà Ð. (US), ÒÞÐÈÍÈ Ìàðêî (CH), ÀÍÀÍÒÀÐÀÌÀÍ Õåëåí Äæèëëèàí (US) (45) Îïóáëèêîâàíî: 10.06.2006 Áþë. ¹ 16 (73) Ïàòåíòîîáëàäàòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 24.03.2003 2 2 7 7 3 5 4 R U (87) Ïóáëèêàöè PCT: WO 02/15719 (28.02.2002) C 2 C 2 (86) Çà âêà PCT: EP 01/09578 (20.08.2001) Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", Í.Í.Âûñîöêîé (54) ÏÈÙÅÂÀß ÊÎÌÏÎÇÈÖÈß, ÑÏÎÑÎÁ ÅÅ ÏÎËÓ×ÅÍÈß È ÏÐÈÌÅÍÅÍÈÅ ...

ПОРОШКИ, ПОКРЫТЫЕ АРОМАТИЗАТОРОМ

FIELD: chemistry.SUBSTANCE: composition comprises a mixture of the first powder comprising a liquid flavour having a logP value of about 3.5 loaded onto the first solid matrix material; and the second powder comprising a solvent charged onto the second solid matrix material. The second solid matrix material differs from the first solid matrix material, the flavouring composition comprising free flowing powder.EFFECT: invention prevents the loss of volatile flavouring substances.33 cl, 2 dwg, 5 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 636 166 C2 (51) МПК A23L 27/00 (2016.01) A23P 10/40 (2016.01) A23P 10/47 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2016102255, 24.06.2014 (24) Дата начала отсчета срока действия патента: 24.06.2014 (72) Автор(ы): ЭЛАББАДИ Амаль (CH), ЭРНИ Филипп (CH) (73) Патентообладатель(и): ФИРМЕНИШ СА (CH) Дата регистрации: (56) Список документов, цитированных в отчете о поиске: WO 2011000524 A1, 06.01.2011. US Приоритет(ы): (30) Конвенционный приоритет: R U 21.11.2017 5370881 A1, 06.12.1994. GB 1065655, 19.04.1967. RU 2323595 C2, 10.05.2008. 26.06.2013 US 61/839,730 (45) Опубликовано: 21.11.2017 Бюл. № 33 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 26.01.2016 (86) Заявка PCT: EP 2014/063214 (24.06.2014) (87) Публикация заявки PCT: 2 6 3 6 1 6 6 (43) Дата публикации заявки: 31.07.2017 Бюл. № 22 Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) ПОРОШКИ, ПОКРЫТЫЕ АРОМАТИЗАТОРОМ (57) Реферат: Изобретение относится к ароматизирующей матриксный материал отличается от первого композиции. Композиция содержит смесь из твердого матриксного материала, при этом первого порошка, включающего жидкий ароматизирующая композиция содержит ароматизатор, имеющий значение logP примерно свободно сыпучий порошок. Изобретение 3,5, загруженный на первый твердый матриксный позволяет предотвратить потерю летучих материал; и второго порошка, ...

ЗЕРНОВЫЕ ПРОДУКТЫ ДЛИТЕЛЬНОГО ХРАНЕНИЯ С ВЫСОКИМ СОДЕРЖАНИЕМ ВЛАГИ

FIELD: agriculture. ^ SUBSTANCE: according to the invention, cereal product can contain grain component, hydrolysed outmeal, acid-stable milk protein component and total water at the ratio at least 45% from the total weight of cereal product. ^ EFFECT: high moisture content and long-term storage. ^ 24 cl, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 354 139 (13) C2 (51) МПК ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ A23L A23L A23L A21D A21D A23L A23L 1/00 (2006.01) 1/164 (2006.01) 1/03 (2006.01) 6/00 (2006.01) 8/04 (2006.01) 1/0524 (2006.01) 1/0526 (2006.01) ИЗОБРЕТЕНИЯ К ПАТЕНТУ (30) Конвенционный приоритет: 07.11.2005 US 11/268,904 (73) Патентообладатель(и): ДЗЕ КВАКЕР ОУТС КОМПАНИ (US) (43) Дата публикации заявки: 20.05.2008 2 3 5 4 1 3 9 (45) Опубликовано: 10.05.2009 Бюл. № 13 (54) ЗЕРНОВЫЕ ПРОДУКТЫ ДЛИТЕЛЬНОГО ХРАНЕНИЯ С ВЫСОКИМ СОДЕРЖАНИЕМ ВЛАГИ компонент и общую воду, содержание которой составляет, по меньшей мере, 45% от общего веса зернового продукта. Такой зерновой продукт имеет высокое содержание влаги и в то же время может длительно храниться. 4 н. и 20 з.п. ф-лы. R U 2 3 5 4 1 3 9 Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву Ñòðàíèöà: 1 ru C 2 C 2 (56) Список документов, цитированных в отчете о поиске: US 6103283 А, 15.08.2000. US 5525366 А, 11.06.1996. US 5846584 А, 08.12.1998. US 6403132 В1, 11.06.2002. US 6746707 В1, 08.06.2004. RU 2004130447 А, 27.05.2005. (57) Реферат: Изобретение относится к готовым к употреблению зерновым пищевым продуктам. Зерновой продукт по изобретению может содержать зерновой компонент, гидролизованную овсяную муку, кислотостабильный молочно-белковый R U (24) Дата начала отсчета срока действия патента: 03.11.2006 (72) Автор(ы): ФОСТЕР Дэвид (US), ПАТТЕРСОН Патрик (US), ТРУ Кристофер (US) (21), (22) Заявка: 2006139016/13, 03.11.2006 RUSSIAN FEDERATION (19) RU (11) 2 354 139 (13) C2 (51) Int. ...

СОДЕРЖАЩИЕ 1,3-ПРОПАНДИОЛ ПИЩЕВЫЕ И ПИТЬЕВЫЕ ПРОДУКТЫ И СПОСОБЫ МОДИФИКАЦИИ ВЫСВОБОЖДЕНИЯ ВКУСОВОГО ВЕЩЕСТВА С ПРИМЕНЕНИЕМ 1,3-ПРОПАНДИОЛА

1. Способ модификации высвобождения вкусового вещества в продукте питания или напитке, включающий получение продукта питания или напитка, содержащего 1,3-пропандиол в количестве, эффективном для обеспечения соотношения 1,3-пропандиола к придающему вкус соединению в продукте питания или напитке от приблизительно 0,005:100 до приблизительно 15:100, для модификации высвобождения придающего вкус соединения из продукта питания или напитка.2. Способ по п. 1, при котором модификация высвобождения придающего вкус соединения представляет собой подавление высвобождения придающего вкус соединения по меньшей мере на 10 %, как определено PTR-MS, по сравнению с другим идентичным продуктом питания или напитком, содержащим пропиленгликоль вместо 1,3-пропандиола в том же соотношении к придающему вкус соединению, и где процент подавления рассчитывается по формуле I:,где I представляет собой высоту пика, Z представляет собой 1,3-пропандиол и PG представляет собой пропиленгликоль.3. Способ по любому из пп. 1 или 2, при котором 1,3-пропандиол содержится в количестве, эффективном для обеспечения соотношения 1,3-пропандиола к придающему вкус соединению от приблизительно 0,01:100 до приблизительно 5:100.4. Способ по любому из пп. 1 и 2, при котором 1,3-пропандиол содержится в количестве, эффективном для обеспечения соотношения 1,3-пропандиола к придающему вкус соединению от приблизительно 0,05:100 до приблизительно 5:100.5. Способ по любому из пп. 1 и 2, при котором придающее вкус соединение выбрано из группы, состоящей из ненасыщенных и насыщенных альдегидов (С2-С12), насыщенных и ненасыщенных кислот (С6-С12), насыщенных и ненасыщенных спиртов (С6-С12), кетонов (С7-С10), сложных этиловых эфиров, сложных бутиловых эфиров и ароматических углеводородов РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2014 137 403 A (51) МПК A23L 1/22 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014137403, 08.03.2013 (71) Заявитель(и): КРАФТ ФУДС ГРУП ...

КОМПОЗИЦИЯ С АМИНОКИСЛОТОЙ ДЛЯ ПРИМЕНЕНИЯ В ЛЕЧЕНИИ PDD

ДЕСЕРТНЫЕ КОМПОЗИЦИИ, СОДЕРЖАЩИЕ СОЕВО-СЫВОРОТОЧНЫЕ БЕЛКИ, КОТОРЫЕ БЫЛИ ВЫДЕЛЕНЫ ИЗ ПОТОКОВ ИЗ ТЕХНОЛОГИЧЕСКИХ ПРОЦЕССОВ

1. Десертная композиция, содержащая(а) соево-сывороточный белок с растворимостью по меньшей мере приблизительно 80% в водной среде в диапазоне pH водной среды от 2 до 10 и при температуре 25°C; и(b) по меньшей мере один дополнительный ингредиент, причем по меньшей мере один дополнительный ингредиент выбран из группы, состоящей из белок-содержащих материалов, углеводов, пищевой клетчатки, антиоксидантов, стабилизаторов, эмульгаторов, растительных масел, жиров животного происхождения и их комбинаций;причем соево-сывороточный белок присутствует в композиции в количестве, варьирующем от 0,05% до 60% по весу.2. Десертная композиция по п. 1, дополнительно содержащая ингредиент, выбранный из группы, состоящей из подсластителя, консерванта, ароматизирующего средства, красящего средства и их комбинаций.3. Десертная композиция по п. 1, представляющая собой десертный пищевой продукт.4. Десертная композиция по п. 3, причем десертный пищевой продукт выбран из группы, состоящей из пудингов, студней, разновидностей взбитых сливок, разновидностей безе, разновидностей нуги, замороженных кондитерских изделий и их комбинаций.5. Способ получения десертного пищевого продукта, включающий стадии(а) смешивания десертной композиции, содержащей соево-сывороточный белок, извлеченный из потока из технологического процесса, по меньшей мере с одним дополнительным ингредиентом с получением белковой суспензии, причем способ извлечения соево-сывороточного белка из потока из технологического процесса включает осуществление в любом порядке следующих стадий:(i) предварительная обработка потока поступающего материала путем осуществления над потоком п РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2014 102 769 A (51) МПК A23B 7/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014102769/13, 29.06.2011 (71) Заявитель(и): СОЛАЕ, ЭлЭлСи (US) Приоритет(ы): (22) Дата подачи заявки: 29.06.2011 (43) Дата публикации заявки: 10.08.2015 Бюл. № 22 R U (85) Дата ...

Thermisch inhibierte Stärken und Mehle und Verfahren zu ihrer Herstellung

Verfahren zur Herstellung eines fuer die Zubereitung von Nachspeisen geeigneten Trockenproduktes

MICROWAVABLE,UNCOOKED STARCH-CONTAINING,DRY MIXES

Fruit duff and method of preparing same

A food composition which can be packed without deterioration for use in preparing a fruit duff is obtained by mixing the fat to dryness with a portion of the flour, mixing the fruit, together with the seasoning, if desired, with another portion of the flour so that the fruit particles are coated therewith, and then combining the two portions in a homogeneous admixture. Preferably the seasoning and other ingredients are added after mixing with a third portion of the flour.

SEMOLINA DESSERT MIX

New or Improved Food Compound or Mixture.

... 116,024. Hampshire, R. Oct. 30, 1917. No Patent granted (Sealing fee not paid). Sugar prcparations. - A food compound consists of a mixture of syrup or honey and ground rice. A colouring-matter may be added.

INSTANT RICE PUDDING MIX

INSTANT PUDDING COMPOSITION

DRY FOOD COMPOSITION

DESSERTS AND MIXES THEREFOR

DESSERT COMPOSITION AND MANUFACTURE THEREOF

... 1291014 Dessert GENERAL FOODS CORP 10 May 1971 [20 May 1970] 14080/71 Heading A2B A dry whippable composition for preparing a multi-textured multi-layered pudding-like dessert comprises at least a mixture of gelatin, pregelatinised starch, fat, emulsifier, and sugar, in such ratio that on mixing with an aqueous liquid, whipping, and allowing to set, there is formed a dessert of at least two layers of differing texture, an upper layer of which contains fat. Non-fat milk solids may also be present. The dessert may be prepared by adding hot aqueous liquid to the composition with slow blending, then whipping at high speed, and adding further aqueous liquid with slow blending the product then being cooled. Reference has been directed by the Comptroller to Specification 1246029.

Thermally inhibited starch and process for making

A method of preparing a dry thermally inhibited starch comprises (i) optionally adjusting the pH of a starch slurry so that it is substantially equivalent to the natural pH of starch (ii) adding a buffer to obtain a buffered starch, (iii) adjusting the pH to >4.0 and <6.0 to obtain a pH-adjusted starch, (iv) dehydrating the pH-adjusted starch to obtain a dried starch having a moisture content of 0-6%, and (v) thermally inhibiting the dried starch. Typically, the pH in step (i) is 5.5-6.5. The buffer may be a citrate buffering agent. The starch in step (v) may be heated in a continuous process in a fluid bed reactor. The starch in step (v) is preferably heated above its gelatinisation temperature, such as 135-165ºC. The dry thermally inhibited starch may have a soluble starch content of less than 10% and a peak hot viscosity of 100-500, 600-1200, or 1200-2000 MVU.

Compositions improved containing of the gelatine.

Method to infuse the fruits.

AQUEOUS FORMULATION CONTAINING TFPI AND SOLUTION MEDIATOR

COMPOSITIONS CONTAINING SUGAR BEETS PECTIN AND CAROTINOIDE

ENCAPSULATION OF COMPONENTS IN EDIBLE PRODUCTS

PROCEDURE FOR THE PRODUCTION OF TOO MEHRSCHICHTDESSERTS ZUBEREITBAREN GREASE-FREE ONE DRYING PRODUCTS

WITH ACID STABILIZED TEIGWAREN.

PROCEDURE FOR FOOD.

HYDRATISIERBARE POWDERS.

NICHTREDUZIERENDE OLIGOSACCHARIDE AND YOUR PRODUCTION AND USE

DRY FOOD COMPOSITION.

Procedure for the production of a Instantpudding (od.dgl.) - powder

PROCEDURE FOR THE PRODUCTION OF GELLED FOOD

PROCEDURE FOR THE PRODUCTION OF TOO MEHRSCHICHTDESSERTS ZUBEREITBAREN GREASE-FREE ONE DRYING PRODUCTS

METHOD FOR THE SOLUTION, CLEANING AND BACK FOLDING OF PROTEIN

BAKER'S SHOP PRODUCT, WHICH HOW A COOKIE EDIBLE, OR FOR PREPARING OF SWEET BEVERAGES OR PUDDINGDESSERTS IS USABLE

THERMALLY STRENGTHS AND FLOURS AND PROCEDURE FOR YOUR PRODUCTION INHIBIERTE

Procedure for the production of new Dipeptidverbindungen

Dairy product and process

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

Starch blends and uses thereof

A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.

WATER-DISPERSIBLE CELLULOSE AND PROCESS FOR PRODUCING THE SAME

Continuous system and procedure of sterilization and physical stabilization of pumpable fluids by means of ultra-high pressure homogenization

Continuous system and procedure of sterilization and physical stabilization of pumpable fluids, food, or other type of fluids, through ultra-high pressure homogenization (UHPH) comprising a first heat exchanger 1 which preheats the fluid at temperature Tp between 40 and 90 °C; an ultra-homogenizer 3 through which fluid at temperature Tp is introduced at a pressure Pu between 200 and 600MPa increasing its temperature up to a final value Tu; a second heat exchanger 4 where its cooling temperature is adjusted at value Te; an aseptic tank 5 that receives the cooled down fluid at value Te, and from which it is pumped by sterile air pressure into an aseptic packaging machine, for the packaging of the final product.

Hydroxypropyl substituted starches as source of soluble fiber

The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high hydroxypropyl substituted starch. The modified starch is suitable as a non-animal derived gelatin replacement in foods traditionally prepared with gelatin and may also be used in extruded food products.

Method of preparing highly dispersible whole grain flour with an increased avenanthramide content

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour. The present invention relates generally to a method for preparing a highly dispersible, otherwise referred to as "soluble" whole grain flour. More specifically, the present invention relates to methods of making highly dispersible oat flour with an increased avenanthramide content.

A whipping agent

The present invention relates to a whipping agent comprising at least one fat, at least one protein and at least one emulsifier, wherein the amount of all emulsifiers present in the whipping agent is at least 0.1 % by weight of the whipping agent, and wherein the amount of unsaturated fatty acid moieties present in the fat is at least 10 % by weight of all fatty acid moieties present in the fat. Furthermore the present invention relates to an instant powder for making an instant powder dessert comprising the whipping agent, a food that comprises a foam that is obtained by whipping, wherein the foam comprises the whipping agent, a process for making the whipping agent and the use of the whipping agent for making a food that comprises a foam that is obtained by whipping.

EDIBLE COMPOSITIONS

GELLED FOOD WITH GLUCOMANNAN AND CORRAGEENAN

Encapsulation of components into edible products

SUGAR SIMULATING COMPOUNDS

An edible material or beverage containing at least one nonnutritive sweetening agent and a sugar simulating amount of 2-ethyl-5-methyl-4-hydroxy-3¢2H!-furanone and/or its tautomeric isomer 5-ethyl-2-methyl-4-hydroxy-3¢2H!-furanone.

LIPOPROTEIN EMULSIONS FOR FOOD USE, METHODS FOR PREPARING THE SAME AND FOOD PRODUCTS INCLUDING SAME

C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4 LIPOPROTEIN EMULSIONS FOR FOOD USE, METHODS FOR PREPARING THE SAME AND FOOD PRODUCTS INCLUDING SAME Lipoprotein emulsions composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes includes methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard, and like products.

DESSERT COMPOSITIONS

MICROWAVABLE, UNCOOKED STARCH-CONTAINING, DRY MIXES

A dry cooked pudding mix which can be prepared in a microwave oven without stirring during the cooking step, said mix containing sweetener, uncooked starch, spray-dried pregelatinized starch, dispersant and a cold-water soluble hydrocolloid gum. The pregelatinized starch has a critical particle size distribution wherein at least 30%, preferably at least 60%, by weight of the starch is retained on a 270 U.S. Standard Sieve and no more than 1% by weight is retained on an 80 U.S. Standard Sieve.

SEMOLINA DESSERT MIX

SEMOLINA DESSERT MIX A dry semolina dessert powdered composition comprising fine hard wheat semolina (as hereinbefore defined), a powdered starch, pulverized sugar, skim milk powder and a spray-dried fat emulsion, the ingredients and their proportions being selected so that the compositon when mixing with boiling water and quickly stirred produces a creamy, grainy and thick textured semolina-like hot pudding. The composition allows the quick and convenient production of a ready-to-serve hot semolina pudding from the dry mix of the ingredients, with the textural and creamy taste characteristics of a conventional semolina pudding.

INSTANT PUDDING COMPOSITION CONTAINING COCOA AND PROCESS

INSTANT PUDDING COMPOSITION CONTAINING COCOA AND PROCESS A source of a traditional problem in instant pudding compositions containing cocoa was discovered. This disclosure describes a means of resolving the problem by a process which comprises the step of reducing the coco's magnesium activity.

NON-AERATED PUDDING COMPOSITION

Low molecular weight, aliphatic acid esters of polyhydric alcohols when incorporated into instant pudding formulations containing modified starches results in the formation of smooth creamy non-aerated pudding dessert compositions.

PELLETIZED FOOD PRODUCTS AND METHOD OF PRODUCING SAME

DESSERT COMPOSITION

REPLACEMENT OF WHOLE EGG IN BAKED CUSTARD

BASE MATERIAL FOR PRODUCING FOOD AND FODDER

The invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and a syrup. Said material is especially suitable for producing food and fodder. The invention also relates to a method for producing said material, to the use of said material, and to products consisting of the same.

CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS

Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

COOKED PUDDING COMPOSITION CONTAINING HIGHLY-DUTCHED COCOA AND PROCESS

PROCESS FOR PREPARING NON-HYDROXYPROPYLATED DEFLAVORED, CROSSLINKED, PREGELATINIZED, STARCH AND PRODUCT

PROCESS FOR PREPARING NON-HYDROXYPROPYLATED, DEFLAVORED, CROSSLINKED, PREGELATINIZED. STARCH AND PRODUCT Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes. LPATCASE:181 ...

FOODS CONTAINING SOLUBLE HIGH AMYLOSE STARCH

The present invention provides foods comprising soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully pre-dispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof. The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures. These foods are easier to prepare when they contain the soluble high amylose starches herein, since these starches, in contrast to high amylose ...

Composition pour la préparation à froid de desserts et autres préparations alimentaires à base de lait

Dry free running sugar fat component prepn. - by adding molten fat to colder sugar, for better coating and lower operating time and costs

In the prepn. of a dry and free-running sugar/fat component (I) by coating sugar, the improvement comprises applying the molten fat to the sugar, which is at a lower temp. than the molten fat, whilst mixing. The fat can be premixed with an emulsifier and the sugar with a food dye. Used in desserts. More effective coating is achieved than in the normal processes using band or roller mixers or other mills, operating time and costs are reduced, storage equipment is saved, the plant required less space, the costs for solid CO2 are reduced and the sugar powdering stage is eliminated. The particle size of (I) is pref. reduced. (I) is pref. mixed with gelatin, acid, buffer and a food dye to give a powdered, whippable dessert prepn., which forms layers.

Procédé de fabrication d'un produit en poudre destiné à la préparation de "flan instantané" ou gelées

Künstlicher Süssstoff, Verfahren zu dessen Herstellung und dessen Verwendung

PROCEDURE FOR THE PRODUCTION UNGEQUOLLENE STRENGTH OF A CONCENTRATE USABLE BESIDE WATER ABSTENTION AS THICKENERS.

NUTRITIONAL COMPOSITION CONTAINING MODIFIERS OF SOFTNESS AND PROCESS FOR PREPARING THE COMPOSITIONS.

PROCEDURE FOR MANUFACTURING A FRUIT PRODUCT, WHEREBY IMPREGNATES FRUITS WITH SUGAR SOLIDS.

Dry dessert powders of high stability

Dry foodstuff prods. are made of 20-60 kg whipping agent; 2-5kg gelling agent; 1-5kg stabiliser salts and 5-20kg modified starch. Pref. the dry foodstuff prods. are made of 30-45kg whipping agent; 2-4kg gelling agent; 1-3kg stabiliser salts and 5-15kg modified starch. The whipping agent is made from 30-70kg fat; 10-30kg emulsifier; 5-20kg egg white and 0-35kg additives, esp. 340-55kg fat; 15-25kg emulsifier; 10-15kg egg white, 0.2-3kg stabiliser and 2-35kg additives. The fat is an hydrogenated plant fat and/or the additives are animal or vegetable protein and/or skimmed milk powder. The stabiliser is NaH phosphate and/or Na pyrophosphate. The modified starch is acetylated di-starch adipate and/or the gelling agent is a carrageenan extract, gelatin and/or guar flour.

Whippable food products, whipped food products, and methods of making the same

Composition containing full fat soy flour, and egg-substitute composition

Provided are a composition containing full fat soy flour, which can improve the aroma and/or texture of foods when employed as a substitute for some or all of the food starting material, or when employed by addition as a new starting material, as well as foods employing the same. Also provided is an egg-substitute composition in which the principal ingredient is full fat soy flour, which can be employed in foods as an egg substitute, and foods employing the same. The composition containing full fat soy flour includes full fat soy flour, plant protein, an emulsifier and a masking agent. In addition, the egg-substitute composition includes full fat soy flour, plant protein, an emulsifier and a masking agent, and can be employed in foods as an egg substitute.

Custard pudding and method for manufacturing same

LACTEOUS AND PROCEEDED PRODUCT OF PREPARATION

La présente invention a pour objet un produit lacté, notamment un dessert lacté comprenant des marquants, lesdits marquants étant répartis de manière homogène et stable au sein dudit dessert lacté en absence de gélifiant et/ou d'épaississant. L'invention se rapporte également au procédé de préparation du produit lacté.

Dry mix for preparing yoghurt-like dessert - contg pregelatinised starch, edible acid, and hydrocolloid gum

Improvements with the gelatinous, soluble products in milk and forming frosts there

Method of preparation of compositions of pudding in the shape of shelves

MULTILAYERED DESSERTS FROM FAT-FREE PRODUCTS

Composition dries for the clothes industry of poudings, instantantée cream or a food for babies, and proceeded of preparation of the aforesaid the composition

INSTANTISED PRODUCTS

HYDROXYPROPYL SUBSTITUTED STARCHES AS SOURCE OF SOLUBLE FIBER

Product of cereal of high content of humidity

uso de exossomos para o tratamento de doença

OPTIONALLY SUBSTITUTED ASPARTYL CYCLO-HEXYLALANINE LOWER ALKYL ESTERS, COMPOSITIONS AND METHOD

COMPOSITION IN THE FORM OF COMPACTED PARTICLES AND USE THEREOF

Custard pudding and method for manufacturing same

A custard pudding formulated from egg yolk and milk or soy milk, wherein a lysophospholipid and a free fatty acid are added at a proportion of 0.05 to 5 parts of the free fatty acid to 1 part of the lysophospholipid. A custard pudding having a smooth texture, and a method for manufacturing the custard pudding, are thereby provided using a simple method.

СПОСОБ ПРИГОТОВЛЕНИЯ ВЫСОКОДИСПЕРГИРУЕМОЙ МУКИ ИЗ ЦЕЛЬНОГО ЗЕРНА

Группа изобретений относится к производству цельнозерновой муки. Способ приготовления высокодиспергируемой цельнозерновой муки согласно одному варианту включает гидролиз цельнозерновой муки с использованием по меньшей мере одного фермента. Указанный фермент гидролизует цельнозерновую муку, при этом поддерживая эндосперм, зародыш и отруби в тех же количествах, что и в неповрежденной зерновке. Согласно второму варианту способ включает размол гидролизованной цельнозерновой муки и ее агломерацию. Третий вариант осуществления способа предусматривает объединение исходной смеси цельнозерновой муки и по меньшей мере одного фермента с получением ферментной исходной смеси. Затем ферментную исходную смесь вводят в экструдер, клейстеризуют муку механическим воздействием и нагревом экструдера с получением теста из гидролизованной цельнозерновой муки. Гранулируют тесто с получением гидролизованных цельнозерновых гранул и размалывают их с получением гидролизованных цельнозерновых частиц, которые агломерируют ...

СТАБИЛЬНЫЙ ПРИ ХРАНЕНИИ ПРОДУКТ ИЗ РИСА И СПОСОБ ЕГО ПРОИЗВОДСТВА

Использование: в производстве пастеризованных продуктов из риса. Сущность изобретения: стабильный при хранении продукт из риса пастеризуется с использованием пищевой полимерной кислоты. Рис обрабатывают пищевой полимерной кислотой в виде водного раствора с значением pH менее 4,5 и пастеризуют в его кислой среде при значении pH менее 4,5. 2 с.п. ф-лы, 23 з.п. ф-лы.

ШИПУЧАЯ КОМПОЗИЦИЯ ДЛЯ ФОРМИРОВАНИЯ ЖЕЛАТИНИЗИРОВАННОЙ КОМПОЗИЦИИ, ТАБЛЕТКА ДЛЯ ФОРМИРОВАНИЯ ЖЕЛАТИНИЗИРОВАННОЙ КОМПОЗИЦИИ И СПОСОБ ИЗГОТОВЛЕНИЯ ЖЕЛАТИНИЗИРОВАННОЙ КОМПОЗИЦИИ

... 1. Способ получения желатинизированной композиции, при этом способ включает стадии, на которых:нагревают водную композицию, содержащую шипучую таблетку и воду, в сосуде, при этом шипучая таблетка содержит, по меньшей мере, 200 мг желатина, и шипучую пару, содержащую кислоту и основание, причем таблетка, по меньшей мере, частично растворяется во время нагревания; иохлаждают упомянутую водную композицию в течение периода, достаточного для того, чтобы водная композиция образовала застывший гель.2. Способ по п.1, в котором нагревание водной композиции включает нагревание водной композиции в микроволновой печи.3. Способ по п.1, в котором охлаждение происходит в среде, имеющей температуру не более чем 8°C.4. Способ по п.1, в котором композиция образует застывший гель менее чем за два часа при охлаждении при температуре от приблизительно 0°C до приблизительно 8°C.5. Способ по п.1, в котором объединение воды и шипучей таблетки включает размещение от приблизительно 1 унции до приблизительно 3 унций ...

ИНДУКЦИЯ ТОЛЕРАНТНОСТИ К БЕЛКАМ ЯИЦ

1. Применение гидролизованных ферментативным способом белков яиц со степенью гидролиза от 15 до 28% в производстве композиции для индукции у млекопитающих оральной толерантности к белкам яиц. ! 2. Применение по п.1, в котором млекопитающее является человеком. ! 3. Применение по п.2, в котором композиция является пищевым продуктом для отлучаемых от груди детей. ! 4. Применение по п.1, в котором млекопитающее является домашним животным, таким как кошка или собака. ! 5. Применение по любому из предшествующих пунктов, при котором степень гидролиза составляет от 23 до 25%. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2009 101 018 (13) A (51) МПК A61P 37/08 (2006.01) A61K 38/01 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2009101018/13, 14.06.2007 (71) Заявитель(и): НЕСТЕК С.А. (CH) (30) Конвенционный приоритет: 15.06.2006 EP 06115533.9 (85) Дата перевода заявки PCT на национальную фазу: 15.01.2009 (87) Публикация PCT: WO 2007/144397 (21.12.2007) (54) ИНДУКЦИЯ ТОЛЕРАНТНОСТИ К БЕЛКАМ ЯИЦ R U (57) Формула изобретения 1. Применение гидролизованных ферментативным способом белков яиц со степенью гидролиза от 15 до 28% в производстве композиции для индукции у млекопитающих оральной толерантности к белкам яиц. 2. Применение по п.1, в котором млекопитающее является человеком. 3. Применение по п.2, в котором композиция является пищевым продуктом для отлучаемых от груди детей. 4. Применение по п.1, в котором млекопитающее является домашним животным, таким как кошка или собака. 5. Применение по любому из предшествующих пунктов, при котором степень гидролиза составляет от 23 до 25%. Ñòð.: 1 ru A 2 0 0 9 1 0 1 0 1 8 A Адрес для переписки: 103735, Москва, ул. Ильинка, 5/2, ООО "Союзпатент", пат.пов. И.С.Саломатиной 2 0 0 9 1 0 1 0 1 8 (86) Заявка PCT: EP 2007/055882 (14.06.2007) R U (72) Автор(ы): ФРИТЧЕ Родольф (CH), (43) Дата публикации заявки: 20.07.2010 Бюл. № 20 ШАЛЛЕР Рафаэль (CH)

Быстрорастворимый заменитель йогурта

Rice pudding dry mix, preferably for the production of desserts

The present invention describes a rice pudding dry mix, preferably as a base for the simple and rapid preparation of rice pudding dishes, which dry mix is characterised in that it is composed of 20-50 parts by weight of carbohydrate sweetener, 18-30 parts by weight of thickener mixture and 20-80 parts by weight of special instant rice pudding. The rice pudding dry mix is further characterised in that a mixture of modified and native thickeners and a special instant rice pudding is dispersed in hot liquids, thickens and gives a ready-to-eat food on cooling.

Vorrichtung und Verfahren zur Herstellung von Desserts

Verfahren zur Herstellung von Desserts durch Dosierung von zumindest einer ersten Masse durch eine erste Füllleitung (1) und einer zweiten Masse durch eine zweite Füllleitung (3) in einen Becher mittels einer Fülleinrichtung, die die erste und die zweite Füllleitung (1, 3) aufweist, mit Zuführung von Bechern mittels einer Becherzuführeinrichtung, wobei die erste Füllleitung (1) thermisch von der zweiten Füllleitung (3) isoliert und/oder dass die erste Füllleitung (1) und/oder die zweite Füllleitung (3) temperiert ist, wobei die erste Masse in der ersten Füllleitung (1) eine höhere Temperatur als die zweite Masse in der zweiten Füllleitung (3) aufweist, dadurch gekennzeichnet, dass die zweite Masse durch die zweite Füllleitung (3) bis in eine erste Füllhöhe dosiert wird, nach Erreichen der ersten Füllhöhe die Dosierung der zweiten Masse unterbrochen wird und erste Masse durch die erste Füllleitung (1) auf die zweite Masse dosiert wird, während die Fülleinrichtung um ihre Drehachse (4) gedreht ...

VERWENDUNG VON DIPEPTIDEN UND DIESE ENTHALTENDE SUESSTOFFERZEUGNISSE

MIT SÄURE STABILISIERTE TEIGWAREN.

DRY INSTANT PUDDING MIX

MAKING IMPROVED INSTANT FILLING MIX

Improvements in or relating to pudding and custard compositions

A composition which dissolves in cold milk to form a pudding or custard comprises a mixture of pregelatinized root starch and pregelatized cereal-type starch, the starches being of particle size to pass a B.S.I. 100 mesh, but not a B.S.I. 250 mesh, screen and the proportion of cereal-type starch being 20-75% and sufficient to ensure full dispersion without the presence of sugar. A root-type starch, exemplified by potato, sago, tapioca, waxy maize and waxy sorghum starches, yields a clear aqueous solution of stringy consistency; a cereal-type starch, exemplified by maize, rice, sorghum and wheat starches, yields a pasty, opaque solution, shorter in character. The composition may contain up to 10% of tetra-alkali metal pyrophosphate as a milk protein coagulant. If dried milk is included in the composition, the pudding or custard is prepared with water instead of milk. Examples are of formulations, containing no sugar, of pregelatinized potato starch, pregelatinized sorghum starch, tetrasodium ...

Replacement of whole egg in baked custard

Up to 75% of the whole egg requirement of a custard can be replaced using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 60% to about 40% of a lactylated shortening. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

CHICKPEA PROTEIN PRODUCTS AND METHODS OF MAKING THEREOF

In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt % to 80 wt % of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt % to 30 wt % of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt % to 5 wt % chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt % protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar. 119-. (canceled)20. A chickpea protein product comprising at least 50 w % chickpea protein and further comprising chickpea fat in a w % amount that is greater than its amount in raw chickpea flour , said chickpea protein product being in a form of a powder.21. The chickpea protein product of claim 20 , comprising at least 60 wt % chickpea protein.22. The chickpea protein product of claim 20 , having between 65 wt % protein to 95 wt % protein.23. The chickpea protein product of claim 20 , comprising less than 10% moisture claim 20 , a pH of 7±1 and at least 65 wt % protein.24. The chickpea protein product of claim 20 , comprising at least 15.9% w/w fat.25. The chickpea protein product of claim 20 , for use as a food ingredient.26. The chickpea protein product for use according to claim 20 , wherein said chickpea protein product is used as an emulsifier.27. An emulsified food product comprising the chickpea protein product of .28. The emulsified food product of claim 27 , being a vegan food product.29. The chickpea protein product of claim 27 , being free of externally added emulsifiers. This application claims the priority of U.S. provisional application Ser. No. U.S. Ser. No. 62/440,409, entitled “PROTEIN RICH CHICKPEA COMPOSITION AND USE THEREOF” filed Dec. 30, 2016, which is ...

Thermally Inhibited Starch and Process for Making

Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof. 193-. (canceled)94. A thermally inhibited starch being thermally inhibited and dehydrated in a dry process and having a Hunter L value of greater than about 92.95. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) in a range selected from the group consisting (a) of about 50 to about 500 cP claim 94 , (b) of about 500 to about 1200 cP claim 94 , (c) of about 1200 to about 2000 cP.96. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids and pH 6) of about 50 to about 500 MVU and a Hunter L value of at least about 91 claim 94 , or from about 91 to about 94.97. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) of about 500 to about 1200 MVU and having a Hunter L value of about 93 to about 95.98. The thermally inhibited starch of further having a viscosity (slurry at 6% solids and pH 3) that varies less than about 200 MVU at from 95° C. to 95° C.+15 minutes.99. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) of about 1200 to about 2000 MVU and having a Hunter L value of about 94 to about 96.100. The thermally inhibited starch of being obtained by thermally inhibiting a milled plant material to obtain a thermally inhibited milled plant material claim 94 , the thermally inhibited starch being present in the thermally inhibited ...

Dessert compositions comprising soy whey proteins that have been isolated from processing streams

A dessert composition comprising soy whey proteins that have been isolated from processing streams, wherein the dessert composition is used to form a dessert food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

Instant thickened dry food compositions

An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid.

SURFACE-BAKED FOOD ITEM AND METHOD FOR MANUFACTURING SAME

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. 1. A surface-baked food item comprising:a first food item; anda second food item containing fat and oil,part or all of a surface of the second food item being coated with a heated product of sugar.2. The surface-baked food item according to claim 1 , wherein at least part of a surface of the first food item is coated with the second food item.3. The surface-baked food item according to claim 1 , wherein the second food item is at least one type of food item selected from the food item group consisting of chocolates and fats and oils.4. The surface-baked food item according to claim 1 , wherein the first food item is at least one type of food item selected from the food item group consisting of pudding claim 1 , crème brulee claim 1 , custard pudding claim 1 , ice cream claim 1 , cake claim 1 , other western unbaked confectionery claim 1 , iced milk claim 1 , lacto ice claim 1 , sherbet claim 1 , other baked confectionery claim 1 , cheese claim 1 , yogurt claim 1 , pasta claim 1 , meat claim 1 , and bread.5. The surface-baked food item according to claim 1 , wherein the second food item is placed so as to coat a surface of the first food item filled in a container having an opening claim 1 , the surface being located on an opening side of the container.6. A method for manufacturing a surface-based food including a first food item and a second food item that coats at least part of a surface of the first food item and contains fat and oil claim 1 , the method comprising the step of heating sugar attached to a surface of the second food item to obtain a heated product of sugar.7. The method for manufacturing a surface-based food according to claim 6 , wherein the heated product of sugar is obtained by caramelizing the sugar by heating. The present invention relates to a surface-baked food item and a method for manufacturing the same.A method ...

COMPOSITION IN THE FORM OF COMPACTED PARTICLES AND USE THEREOF

The present invention relates to a composition in the form of compacted particles, comprising at least 5 wt %, preferably at least 10 wt %, more preferably at least 15 wt %, of gelatin and/or collagen hydrolysate. 1. A composition comprising at least 5 wt % of gelatin and/or collagen hydrolysate in the form of compacted particles.2. The composition according to claim 1 , comprising at least 40 wt % of gelatin and/or collagen hydrolysate.3. The composition according to claim 1 , further comprising at least one component claim 1 , which is water-soluble at room temperature.4. The composition according to claim 1 , wherein the compacted particles are produced by compaction of a substantially dry solid material mixture.5. The composition according to claim 4 , wherein the solid material mixture contains bound water and does not contain any free water.6. The composition according to claim 1 , wherein the compacted particles have a mean particle diameter of from 0.8 to 4.2 mm.7. The composition according to claim 1 , wherein the compacted particles have a bulk weight of from 350 to 800 g/l.8. The composition according to claim 1 , wherein the composition comprises gelatin which has an amorphous proportion of less than 25%.9. The composition according to claim 8 , wherein the composition comprises 20 to 80 wt % of collagen.10. The composition according to claim 8 , wherein the composition comprises 10 to 80 wt % of gelatin.11. The composition according to claim 9 , wherein the collagen hydrolysate has a mean molecular weight of from 1 claim 9 ,000 to 8 claim 9 ,000 Da.12. A method for the production of confectionery products claim 8 , wherein the method comprises dissolving the composition of in water at 60 to 90° C. claim 8 , such that a solution having a solid material content of from 33 to 60 wt % results.13. The composition according to claim 1 , wherein the composition comprises gelatin which has an amorphous proportion of 98% or more.14. The composition according to ...

A METHOD FOR PRODUCING A DAIRY PRODUCT AND SUCH DAIRY PRODUCT

The present disclosure provides a method for producing a chocolate rich product and a chocolate rich product obtained thereby, where the chocolate rich product is characterized by at least one of (i) at least 5% chocolate, (ii) stability during storage at a temperature range of between 4° C. and 10° C. for a period of at least 21 days; and (iii) dry matter in the range of 20-45% and (iv) a texture profile characterized by at least one of: (a) gel strength of above between 140 g to 300 g; (b) adhesiveness indicator of between 60 g to 140 g. 1. A method for producing a chocolate rich product comprising:(a) in a first container, preparing a chocolate melt by mixing solid chocolate comprising cocoa butter into milk, the amount of chocolate being at least 20% (w/w) out of the total weight of the chocolate melt, said milk being at a temperature above 40° C.;(b) in a second container, preparing a stabilizing composition by mixing at least one edible stabilizer with milk being at a temperature between about 4° C. and 55° C., said milk having a fat content that corresponds with a desired fat content of the chocolate rich product to obtain a stabilizing composition;(c) mixing the chocolate melt with the stabilizing composition at a mixing ratio of between about 20% to 50% chocolate rich melt to about 80%-50% stabilizing composition to obtain a chocolate rich base;(d) subjecting the chocolate rich base to a homogenization process to obtain a homogenized chocolate rich base;(e) subjecting the homogenized chocolate rich base to a pasteurization process to obtain a pasteurized chocolate rich base; and wherein the chocolate rich product is characterized by', 'at least 8% chocolate,', 'stability during storage at a temperature range of between 4° C. and 10° C. for a period of at least 21 days; and', 'dry matter in the range of 20-45%., '(f) cooling the pasteurized chocolate rich base to a final temperature of between 10° C. to 30° C. to obtain the chocolate rich product;'}2. The ...

DAIRY PRODUCT AND PROCESS

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products. 1. A method for preparing a protein-containing food product , the method comprising i) at least about 9% total protein by weight, and', 'ii) at least about 60% total protein by weight relative to total solids non-fat, wherein the milk protein concentrate after storage for at least about three months at a temperature of about 20° C. has no apparent gelation, and, 'a) providing a heat-treated, liquid milk protein concentrate that has been produced directly from fresh, liquid milk, the milk protein concentrate comprising'}b) mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.2. A method for preparing a protein-containing food product , the method comprising wherein the milk protein concentrate after storage for at least about one month at a temperature of about 20° C.', 'i) exhibits essentially no observable gelation or aggregation,', 'ii) comprises less than about 5% by weight sediment,', 'iii) has a whiteness index value of at least about 70,', {'sup': '−1', 'iv) has a viscosity of less than about 950 mPa·s when measured at a temperature of 20° C. and a shear rate of 100 s, or'}, 'v) a combination of any two or more of, or all of, (i) to (iv), and, 'a) providing a heat-treated, liquid milk protein concentrate that has been produced directly from fresh, liquid milk, the milk protein concentrate comprising at least about 9% total protein by weight, and'}b) mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.3. A method of or , wherein the method comprises holding the milk protein concentrate at a temperature of at least about 10° C. for at least about 3 days.4. A method of any one of to , wherein the milk protein concentrate has been ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 1. A combination of edible oils , comprising:a. omega-6 fatty acids; and 'wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids, by weight, is from 0.01:1 to 5:1; (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA, by weight, is from 0.01:1 to 5:1.', 'b. omega-3 fatty acids that comprise a short-chain omega-3 polyunsaturated fatty acid (“PUFA”) and a long-chain omega-3 PUFA, where the short-chain omega-3 PUFA has fewer than 20 carbon atoms in an aliphatic tail and the long-chain omega-3 PUFA has at least 20 carbons in an aliphatic tail;'}2. The combination of claim 1 , further comprising an antioxidant.3. The combination of claim 2 , wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids claim 2 , by weight claim 2 , is from 0.25:1 to 3:1; and (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA claim 2 , by weight claim 2 , is from 0.01:1 to 3:1.5. The combination of claim 1 , further comprising omega-9 fatty acids claim 1 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 1 , by weight claim 1 , is from 0.01:1 to 5:1.6. The combination of claim 5 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 5 , by weight claim 5 , is from 0.05:1 to 5:1.7. The combination of claim 6 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 6 , by weight claim 6 , is: (a) about 0.1:1 to about 2:1; or (b) about 1:1 to about 4:1.8. The combination of claim 2 , wherein the combination is an oil product.9. The ...

POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT

The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent. 125.-. (canceled)26. A gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped , which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance , the amphiphilic substance having an HLB-value of 8 or more.27. The gas release agent according to claim 26 , wherein the amphiphilic substance has an HLB of more than 10.28. The gas release agent according to claim 26 , wherein the amphiphilic substance is selected from the group of amphiphilic sugar esters claim 26 , amphiphilic esters of monoglycerides claim 26 , amphiphilic esters of diglycerides and amphiphilic esters of fatty acids.29. The gas release agent according to claim 26 , wherein the hydrophobic substance is a fat or a wax that is solid at 23° C.30. The gas release agent according to claim 29 , wherein the hydrophobic substance comprises a fatty acid triglyceride.31. The gas release agent according to claim 26 , wherein the coating material forms 1-15 wt. % of the gas release agent.32. The gas releasing agent according to claim 26 , wherein the water-soluble or water-dispersible material comprises at least one component selected from the group consisting of carbohydrates and proteins.33. The gas release agent according to claim 32 , wherein the carbohydrates comprise maltodextrin.34. The gas release agent according to claim 32 , ...

NOVEL GLUCOSE OXIDASE COMPOSITIONS

Glucose oxidase and further compositions are described. The glucose oxidase compositions have glucose oxidase and at least one ingredient selected from one or more of carbohydrate (e.g. dietary fiber or saccharide), polyol or sugar alcohol while further compositions are sweeteners, food, compositions for fortification of food, nutraceuticals and pharmaceuticals. The compositions incorporate low glycemic index nutritive compound of glycemic index less than 70, preferably less than 50, and are in the form of powders, granules, crystalline compositions, flours, pills, tablets, capsules, pellets, powder for oral suspensions, gels, liquid solutions and suspensions, and sterile preparations. The compositions regulate one or more diseases/conditions, including but not limited to those associated with blood, kidney, thyroid, nerves, joints, weight, diabetes, oxidative stress, cardiovascular disease, insulin resistance, amyloid foot ulcers, cataract, glaucoma, hypertension, metabolic disorders, digestive disorders polycystic ovarian syndrome, mastopathy, dupuytren's contracture, gingivitis, periodontitis, dental caries, mouth disorders, cognitive dysfunction, and Parkinson's disease. 1. Glucose oxidase compositions comprising glucose oxidase from 0.01-95% and at least one more ingredient in an amount of at least 5% selected from the group of carbohydrate , polyol and sugar alcohol.2. Glucose oxidase compositions as in wherein said at least one more ingredient comprises at least one low glycemic index nutritive ingredient with a glycemic index of less than 70.3. Glucose oxidase compositions as in wherein said one low glycemic index nutritive ingredient has a glycemic index of less than 50.4. Glucose oxidase compositions as in wherein the said at least one more ingredient is a polyol or a sugar alcohol selected from one or more of mannitol claim 1 , xylitol claim 1 , maltitol claim 1 , isomalt claim 1 , inositol claim 1 , erythritol claim 1 , lactitol claim 1 , glycerol ( ...

NUTRITIONAL COMPOSITION

A nutritional composition which is easy to consume without having an oily feeling, and from which the desired amount of energy can be conveniently obtained. The nutritional composition contains fats, proteins, and sugars, and the energy per 100 g of the nutritional composition is 150-750 kcal, the ratio of fats to the total of proteins and sugars is 1.8 to 6.0, and a triacylglycerol having a C6-12 medium-chain fatty acid is included as a constituent fatty acid in an amount of 50% by weight or more of the fats. 1. A nutritional composition containing lipid , protein , and available carbohydrate (sugar) , wherein the nutritional composition has 150 to 750 kcal of energy per 100 g of the nutritional composition , and the ratio of the lipid relative to the sum of the protein and the available carbohydrate is 1.8 to 6.0 , and the lipid comprises 50 mass % or more of a triacylglycerol having a C6-12 medium-chain fatty acid as constituent fatty acids relative to the lipid.2. The nutritional composition according to claim 1 , wherein the lipid is one or more selected from the group consisting of liquefied oils claim 1 , solid oils claim 1 , and powdered oils and fats.3. The nutritional composition according to claim 1 , wherein the lipid comprises only less than 15 mass % of linolenic acid and α-linoleic acid on the basis of fatty acid.4. The nutritional composition according to claim 1 , wherein the lipid comprises only less than 16 mass % of polyunsaturated fatty acid on the basis of fatty acid.5. The nutritional composition according to claim 1 , wherein the lipid comprises 20 to 100 mass % of saturated fatty acid on the basis of fatty acid.6. The nutritional composition according to claim 1 , wherein the lipid comprises 0 to 50 mass % of monounsaturated fatty acid on the basis of fatty acid.7. The nutritional composition according to claim 1 , wherein the constituent fatty acids of the triacylglycerol having medium chain fatty acids consist only of a C6-12 medium-chain ...

Food composition including a mixture of milk permeate and vegetable meal

The invention relates to a food composition comprising, in weight percent relative to the total weight of the composition: 0.5% to 5%, preferably 1% to 2%, more preferably 1% to 1.5%, and most preferably 1.2% of vegetable flour; 6% to 20%, preferably 6% to 10%, more preferably 8% to 10%, and most preferably 9.1% of milk permeate; characterized in that said composition has a viscosity, measured using the Rheomat RM 200 apparatus at a temperature of 10° C. and with a shearing of 64 s −1 , of between 200 and 4000 mPa·s, preferably between 300 and 3700 mPa·s, preferably between 400 and 3000 mPa·s, more preferably between 1000 and 2500 mPa·s, and most preferably around 2500 mPa·s.

INSTANT THICKENED DRY FOOD COMPOSITIONS

An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid. 1. An instant thickening dry food composition comprising:(a) soy protein in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition;(b) a mineral;(c) a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition; andwherein the instant thickening dry food composition forms an instant thickened food product when added to a liquid.2. The instant thickening dry food composition of claim 1 , wherein the instant thickened food product is characterized by viscosities of greater than 50 centipoise (cP) as measured by the National Dysphagia Diet guidelines.3. The instant thickening dry food composition of claim 2 , wherein the instant thickened food product comprises at least 8% of the instant thickening dry food composition per weight of the instant thickened food product.4. The instant thickening dry food composition of claim 1 , wherein the mineral comprises a metal cation with a valency of at least 2.5. The instant thickening dry food composition of claim 4 , wherein the metal cation with a valency of at least 2 is magnesium or calcium.6. The instant thickening dry food composition of claim 1 , wherein the total hydrocolloid content represents the total amount of pectin claim 1 , agar claim 1 , galactomannans (including fenugreek gum claim 1 , guar gum claim 1 , locust bean gum claim 1 , and tara gum) claim 1 , xanthan gum claim 1 , cellulose gums (including carboxymethyl cellulose claim 1 , ...

Instant Food

A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , consisting essentially of a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from 0.01:1 to 0.65:1 or 0.67:1 to 5:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the short chain has fewer than 20 carbon atoms in an aliphatic tail and the long chain PUFA has 20 or greater than 20 carbons in an aliphatic tail , where the ratio of short-chain PUFA to long-chain PUFA by weight is from 0.01:1 to 5:1; and the food product is a baked item and contains at least 50 mg of long-chain PUFA per at least 10 g serving size of the baked item.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 20 claim 3 ,000 ppm.5. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.6. The composition of claim 1 , wherein the baked item is selected from the group consisting of puff ...

CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS

Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding. 1. A method of forming a food product , comprising:homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized combination that includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber; anddrying the homogenized composition to form a dry blend system.2. The method of wherein drying the homogenized composition comprises drying the homogenized composition in the presence of a further ingredient.3. The method of wherein drying the homogenized composition comprises drying the homogenized composition in the presence of at least one of a starch and a sweetener.4. The method of wherein drying the homogenized composition comprises adding the homogenized composition and at least one of a starch and a sweetener to a fluid bed dryer.5. The method of further comprising mixing the dry blend system with a liquid system to form a food system claim 1 , wherein the liquid system comprises at least one of water claim 1 , a water miscible liquid claim 1 , a water immiscible liquid claim 1 , and a microemulsion.6. The method of further comprising mixing the dry blend system with a sweetener and a starch to form a gel-based dessert system.7. The method of wherein the gel-based dessert system is a dry blend system.8. The method of further comprising ...

MORINGA EXTRACT

A extract containing a benzyl glucosinolate in a content of 6% by mass or more, calculated as a dry solid content of the extract, wherein the extract does not substantially contain an alkaloid. The extract of the present invention for solving a first aspect is useful in the field of foodstuff or the like. Also, the PPAR activator of the present invention for solving a second aspect has excellent PPAR activation action, and has no disadvantages in side effects, so that it can be ingested for long term, which can be preferably used in foodstuff and the like. Therefore, the PPAR activator of the present invention for solving a second aspect can be expected to be used as a food, a supplement or a medicament not only for prevention of disease such as insulin resistance, hyperinsulinism, Type 2 diabetes, hypertension, hyperlipidemia, arterial sclerosis and obesity, but also for fatigue recovery or endurance improvement by improving basal metabolism. In addition, a benzyl glucosinolate-containing composition for solving a third aspect is useful in the field of foodstuff or the like. 118-. (canceled)19moringa. A extract comprising a benzyl glucosinolate in a content of 6% by mass or more , calculated as a dry solid content of the extract , wherein the extract does not substantially comprise an alkaloid.201moringa. The extract according to claim , wherein an extraction solvent of the extract is water.211moringa. A benzyl glucosinolate-containing composition comprising a extract as defined in claim and an excipient.221moringa. Foodstuff comprising a extract as defined in claim . The present invention relates to a extract, a PPAR activator containing a extract, a composition containing a extract, a method for producing them, and foodstuff containing them.A plant belonging to the genus (also simply referred to herein to as “”) is a plant which is widely familiar as a medicinal plant in India, Southeast Asia and the like, and has been found to have various useful physiological ...

FOOD PRODUCT, INCLUDING BOBA (BUBBLE, PEARL) BEVERAGE REPLACING TAPIOCA WITH CHIA SEED AS THE MAIN INGREDIENT

The present invention is directed to a food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product is bubble drink without tapioca starch. 1. A food product prepared by steps:soaking a predetermined quantity of chia seeds in liquid under a dark environment and cool temperature for a predetermined period to obtain pearls of chia seeds; andadding the pearls of chia seeds to a food product.2. The food product of claim 1 , wherein the cool temperature is a temperature in a range of 32 degrees to 40 degrees Fahrenheit.3. The food product of claim 1 , wherein the liquid is selected from a group consisting of condensed milk claim 1 , powdered milk claim 1 , almond milk claim 1 , soy milk claim 1 , coconut milk claim 1 , 2% milk claim 1 , skim milk claim 1 , fresh milk claim 1 , or water.4. The food product of claim 3 , wherein the water contains a flavoring agent claim 3 , wherein the flavoring agent includes hibiscus flowers claim 3 , saffron claim 3 , cardamom claim 3 , rosewater claim 3 , coconut jelly claim 3 , konjac claim 3 , lychee claim 3 , grass jelly claim 3 , mango claim 3 , coffee or green tea.5. The food product of claim 1 , wherein the food product is a boba drink not containing the tapioca starch.6. The food product of claim 1 , wherein the food product is a flavored beverage.7. The food product of claim 1 , wherein the liquid that chia seeds are soaked in is milk based liquid claim 1 , fruit based claim 1 , tea based claim 1 , coca based claim 1 , or coffee based and the chia seeds are soaked for three hours at a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit.8. The food product of claim 2 , wherein the pearls of chia seeds are added to the food product just before ...

Thermally inhibited waxy cassava starch

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

PUDDING AND METHOD FOR MANUFACTURING SAME

To provide a pudding having a smooth texture by a simple method, and a method for manufacturing the same, wherein in a pudding formulated with egg yolk and either milk or soy milk, a lysophospholipid and a free fatty acid are added so as to have a proportion of 0.05 parts or more and 5 parts or less of the free fatty acid based on 1 part of the lysophospholipid. 1. A pudding formulated from egg yolk and one of milk and soy milk , whereina lysophospholipid and a free fatty acid are added so as to have a proportion of 0.05 parts or more and 5 parts or less (mass ratio) of the free fatty acid based on 1 part of the lysophospholipid.2. The pudding according to claim 1 , wherein80 percent or more of constituent fatty acids of the lysophospholipid is a saturation type, and50 percent or more of the free fatty acid is an unsaturation type.3. The pudding according to or claim 1 , whereinthe addition amount of the lysophospholipid is 0.001% or more and 1% or less.4. A method for manufacturing the pudding as defined in any of to claim 1 , comprising:a mixing step 1 of mixing a lysophospholipid and a free fatty acid with egg yolk; anda mixing step 2 of mixing the mixed liquid obtained in the mixing step 1 with milk or soy milk.5. The method for manufacturing the pudding according to claim 4 , whereinmixing in the mixing step 1 is performed at least at 40° C. or more and 60° C. or less. The present invention relates to a pudding having a smooth texture by a simple method, wherein a lysophospholipid and a free fatty acid are added at a specific ratio, in a pudding formulated with egg yolk and one of milk and soy milk, and a method for manufacturing the same.A pudding is a western confectionery obtained by gelling a liquid mixture basically containing egg components, milk components, and saccharides, and has been supported by people of a wide range of ages since a long time ago.Further, there are various formulations and recipes for a pudding, from a high class western ...

STARCH BLENDS AND USES THEREOF

A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies. 131-. (canceled)32. A starch blend comprising:40-85% (w/w) of an unmodified amylose containing starch; and15-60% (w/w) of a non-chemically inhibited starch or non-chemically modified starch.33. The starch blend according to comprising 50-70% (w/w) of an unmodified amylose containing starch claim 32 , and 30-50% (w/w) of a non-chemically inhibited starch or non-chemically modified starch.34. The starch blend according to claim 32 , wherein a test solution 1 comprising said starch blend has a viscosity of at least 2 Pa-s claim 32 , 4 Pa-S claim 32 , or 6 Pa-s at 65° C. with a 1 rad/sec shear rate when said solution is subjected to one or more claim 32 , two or more claim 32 , three or more claim 32 , four or more claim 32 , or five or more freeze-thaw cycles claim 32 , wherein said freeze-thaw cycles optionally comprise freezing at −18° C. for 16 hours and thawing at 25° C. for 8 hours.35. The starch blend according to claim 32 , wherein a test solution 2 comprising said starch blend has a viscosity of at least 0.6 Pa-s claim 32 , 0.8 Pa-s claim 32 , or 1.0 Pa-s at 90° C. and 10 rad/sec shear rate when said solution is subjected to one or more claim 32 , two or more claim 32 , three or more claim 32 , four or more claim 32 , or five or more freeze-thaw cycles claim 32 , wherein said freeze-thaw cycles optionally comprise freezing at −18° C. for 16 hours and thawing at 25° C. for 8 hours.36. The starch blend according to claim 32 , wherein the viscosity at eating temperature of said solution is at a level after four or five freeze-thaw cycles that is at the same or ...

Десерт молочный

Изобретение предназначено для использования в молочной промышленности при получении молочных десертов. Молочный десерт включает сливки с м.д.ж. 33% и кефир с м.д.ж. 2,5%, взятые в соотношении 1:1, фруктовый или ягодный наполнитель, сахар-песок, пектин, измельченные кофейные зерна и цедру мандарина при соотношении 1:1 при заданном содержании исходных компонентов. В качестве фруктового наполнителя может быть использовано пюре из плодов вишни и сливы при соотношении 1:1. В качестве ягодного наполнителя может быть использовано пюре из ягод клубники или ягод черной смородины и крыжовника при соотношении 1:1. При этом используют измельченные кофейные зерна с размером частиц не более 0,3 мм и измельченную цедру мандарина с размером частиц не более 5 мм. Техническим результатом изобретения является повышение пищевой ценности и функциональных свойств, улучшение органолептических показателей готового продукта, заключающихся в привлекательном виде, умеренно-плотной нежной консистенции, приятном запахе и сладком вкусе, свойственном входящему в состав компонентов сырью. 3 з.п. ф-лы, 2 табл., 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 658 765 C1 (51) МПК A23L 9/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 9/10 (2006.01) (21)(22) Заявка: 2017116464, 11.05.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 11.05.2017 (45) Опубликовано: 22.06.2018 Бюл. № 18 2 6 5 8 7 6 5 R U (54) Десерт молочный (57) Реферат: Изобретение предназначено для использования в молочной промышленности при получении молочных десертов. Молочный десерт включает сливки с м.д.ж. 33% и кефир с м.д.ж. 2,5%, взятые в соотношении 1:1, фруктовый или ягодный наполнитель, сахар-песок, пектин, измельченные кофейные зерна и цедру мандарина при соотношении 1:1 при заданном содержании исходных компонентов. В качестве фруктового наполнителя может быть использовано пюре из плодов вишни и ...

表面被覆されたフレーバー粉末

Instant substitute of yoghurt

FIELD: food industry.SUBSTANCE: composition for producing a soluble product with organoleptic characteristics of yoghurt in form of powder, which contains at least one acid, at least one sweetener and one aromatic additive with yoghurt taste, where said at least one acid is contained in such quantities, which enable to dilute 1 g of said composition in 1 l of water to obtain pH value of solution in range from 3 to 6. Composition contains, % (w/w): lemon anhydrous 60–70; sucralose 0.7; aromatic additive with yoghurt taste 20–30; gum 0.1–10. Gum contains, % (w/w): 35–45 of carboxymethyl cellulose, 20–30 of guar gum, 3–7 of xanthum gum. Composition is used for preparation of a product according to an individual recipe with organoleptic characteristics of yoghurt. Method for preparation of a product with organoleptic characteristics of yoghurt and a product providing for preparation of the said composition, use of milk selected from a group which contains cow, sheep, goat, camel, donkey, rice, soya, oat or almond milk; adding said composition to milk; mixing for 10 seconds to 180 minutes, preferably 2 to 180 minutes, more preferably 5 to 60 minutes at room temperature.EFFECT: invention allows to manufacture a product which does not contain lactose and can be used in people with lactose intolerance.6 cl, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 689 906 C2 (51) МПК A23L 29/20 (2016.01) A23C 9/123 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 29/20 (2013.01); A23C 9/123 (2013.01) (21)(22) Заявка: 2016129048, 14.01.2015 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): САЛА Стефано (IT) Дата регистрации: 29.05.2019 R U 14.01.2015 (72) Автор(ы): САЛА Стефано (IT) (56) Список документов, цитированных в отчете о поиске: US 4624853 A, 25.11.1986. EP 2604123 A1, 19.06.2013. RU 2130728 C1, 27.05.1999. 15.01.2014 IT MI2014A000040 (43) Дата публикации заявки: 20.02.2018 Бюл. № 5 ...

METHOD FOR PRODUCING A GELIERTE FOOD

Gelatin-jelly added with Peach Juice and the manufaturing mehtod thereof

본 발명은 젤라틴을 이용한 복숭아 과즙 첨가 젤리 및 그 제조방법에 관한 것으로, 더 상세하게는 60%의 복숭아 과즙과 1.5%의 젤라틴 첨가하여 색, 풍미, 맛, 조직감 기타 이화학적 특성과 관능적 특성이 향상된 젤라틴을 이용한 복숭아 과즙 첨가 젤리 및 그 제조방법에 관한 것이다. 본 발명의 제조방법에 의한 복숭아 과즙을 첨가한 젤리는 니코틴 제거효과와 혈액 순환 촉진 작용이 있으며, 심장, 간장, 대장의 기능을 향상시키고, 변비와 피를 깨끗하게 하는 효과를 나타내며, 갈증 해소, 피로 회복, 숙취 해소, 심장병, 고혈압, 골다공증과 같은 퇴행성 만성질환에 유용한 복숭아를 사계절 섭취할 수 있도록 가공방법의 범위를 확대하여 소비자가 간식용 및 디저트용으로 손쉽게 섭취가 가능할 뿐만 아니라, 제조방법도 간단하고 영양물질의 공급 및 소화 흡수도 잘되며, 소비자의 기호에 최적화된 맛과 향, 색도를 나타내도록 하여 복숭아를 고부가가치의 상품으로 개발할 수 있는 효과가 있다. The present invention relates to a peach juice-added jelly using gelatin and a preparation method thereof, and more particularly to a peel juice-added jelly using peel juice and 1.5% of gelatin to improve the color, flavor, taste, texture and other physico- The present invention relates to a jelly added with peach juice using gelatin and a process for producing the jelly. The jelly added with peach juice according to the production method of the present invention has an effect of removing nicotine and promoting circulation of blood, improving the function of the heart, liver, and large intestine, showing the effect of cleansing constipation and blood, The range of processing methods that can be used for the four seasons of peach useful for degenerative chronic diseases such as recovery, hangover, heart disease, hypertension, and osteoporosis is expanded so that consumers can easily ingest them for snacks and desserts, Nutritive substances are supplied and digested and absorbed well, and the taste, flavor, and color are optimized to consumers' preferences, so that the peach can be developed as a high value-added product.

Heat Suppressed Starch and Manufacturing Process

개선된 열 억제된 전분이 개시되며, 그러한 전분의 제조 방법이 개시된다. 일부 실시 형태에서, 열 억제된 전분은 개선된 백색도 및 향미를 갖는다. 일부 실시 형태에서, 열 억제된 전분의 제조 방법은 완충액 및 산을 전분에 첨가하여 산성 pH를 갖는 pH 조정된 전분을 얻는 단계 및 상기 pH 조정된 전분을 열 억제하는 단계를 포함한다. 본 발명의 기술은 추가로 배치(batch) 공정, 연속 공정, 연속-유사 공정 또는 이들의 조합으로 열 억제된 전분을 제조하는 방법에 관한 것이다.

POWDERS COATED WITH FRAGRANCE

А 2016102255 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) & 2 < 5 а <® (50) МПК А23Г 27/00 (2016.0Т) А23Р 10/40 (2016.01) А23Р 10/47 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ РО (11) Е ке < А Зах #2 (13) А (21)(22) Заявка: 2016102255, 24.06.2014 (71) Заявитель(и): ФИРМЕНИЩ СА (СН) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): 26.06.2013 05 61/839,730 ЭЛАББАДИ Амаль (СН), ЭРНИ Филипп (СН) (43) Дата публикации заявки: 31.07.2017 Бюл. № 22 (85) Дата начала рассмотрения заявки РСТ на национальной фазе: 26.01.2016 (86) Заявка РСТ: ЕР 2014/063214 (24.06.2014) (87) Публикация заявки РСТ: У\ГО 2014/206956 (31.12.2014) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) ПОРОШКИ, ПОКРЫТЫЕ АРОМАТИЗАТОРОМ (57) Формула изобретения 1. Ароматизирующая композиция, содержащая смесь: (а) первого порошка, включающего жидкий ароматизатор, имеющий значение |ооР примерно 3,5, загруженный на первый твердый матриксный материал; и (6) второго порошка, включающего растворитель, загруженный на второй твердый матриксный материал, где второй твердый матриксный материал отличается от первого твердого матриксного материала, и где ароматизирующая композиция содержит свободно сыпучий порошок. 2. Композиция по п. 1, где первый твердый матриксный материал выбран из группы, состоящей из декстрина, крахмала, гидрофобно модифицированного крахмала, нативного крахмала, растительной муки, сахаров, поваренной соли, карбоната кальция, фосфата кальция, водорастворимых подсластителей, модификаторов аромата или усилителей вкуса. 3. Композиция по п. 1, где второй твердый матриксный материал выбран из группы, состоящей из микрокристаллической целлюлозы, диоксида кремния, порошка глины, или твердого пищевого ингредиента с растворимостью в воде ниже 100 мг/л. 4. Композиция по п. 2, где второй твердый матриксный материал выбран из группы, состоящей из микрокристаллической целлюлозы, диоксида кремния, или твердого пищевого ингредиента с ...

Patent RU2016129048A3

`”ВУ“” 2016129048” АЗ Дата публикации: 20.08.2018 Форма № 18 ИЗИМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2016129048/13(045227) 14.01.2015 РСТЛВ2015/050272 14.01.2015 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. М12014А000040 15.01.2014 | Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) Быстрорастворимый заменитель йогурта Заявитель: САЛА Стефано, [Т 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А231. 29/20 (2016.01) А23С 9/123 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А23Т, 29/20, А23С 9/123 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): СТРО, РЕРАТБпе, ЕАРАТГУ, Езрасепеё, Соозе, К-РЛОМ, КЛРК?5, Р55, Рабеагсй, КОРТО, СЕМСЕП КВЕСТ, 5ГРО, ОРТО, Уапдех 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, Относится к гория* ...

Manufacturing method using germinated brown rice

The present invention relates to a method for manufacturing pudding using germinated brown rice, and more particularly, to a method for manufacturing pudding food having excellent palatability by using germinated brown rice extract and remaining solids after extraction. The method for manufacturing pudding using the germinated brown rice can enhance blood pressure, enhance brain function and increase immunity as compared with brown rice; and germinated brown rice enhanced by functional ingredients such as GABA, inositol, ferulic acid, arabinoxylan and useful amino acid is applied to the pudding to enhance palatability, thereby being a useful invention in the food industry by providing the pudding.

Diterpene production

The present disclosure relates to a recombinant microorganism comprising nucleotide sequence(s) encoding: a polypeptide having ent-copalyl pyrophosphate synthase activity; a polypeptide having ent-Kaurene synthase activity; a polypeptide having ent-Kaurene oxidase activity; and a polypeptide having kaurenoic acid 13-hydroxylase activity, a polypeptide capable of catalyzing the addition of a glucose at the C-13 position of steviol, a polypeptide capable of catalyzing the addition of a glucose at the C-13 position of steviolmonoside or at the C-19 position of rebaudioside A, a polypeptide capable of catalyzing the addition of a glucose at the C-19 position of steviolbioside; and a polypeptide capable of catalyzing addition of a glucose at the C-13 position of stevioside or at the C-19 position of rebaudioside D, whereby expression of the nucleotide sequence(s) confer(s) on the microorganism the ability to produce at least rebaudioside M. Such a recombinant microorganism may be used in a method of production of rebaudioside M.

Cacao components, food products with increased content of polyphenol and methods of obtaining thereof

FIELD: food products. ^ SUBSTANCE: mentioned cacao components with increased content of polyphenol are obtained from unfermented cacao beans with fermentation factor 275 or lower. The method of crude cacao preparation includes frying cacao-beans or their kernels with fermentation factor 275 or lower. Fried cacao kernels or their parts or crude cacao obtained from cacao-beans or their mixtures have fermentation factor 275 or lower. The extract containing cacao polyphenol including cacao procyanidins is obtained be extraction with solvent of partially defatted cacao solids. The solids are obtained from cacao-beans or their kernels with fermentation factor 275 or lower fried till internal bean or kernel temperature of 95C-160C. The partially defatted cacao solids for edible composition usage have the concentration of total cacao polyphenol of over 20 000 mcg for gram of nonoleaginous cacao solids. The edible composition containing partially defatted cacao solids have the concentration of total cacao polyphenol of over 20 000 mcg for gram of nonoleaginous cacao solids. Chocolate contains at least 3 600 mcg of cacao polyphenol for gram of chocolate. Milk chocolate contains at least 1500 mcg of cacao polyphenol for gram of milk chocolate. Chocolate contains (i) cacao component chosen from partially defatted cacao solids, fully defatted cacao solids, crude cacao, cacao kernels and their mixtures and (ii) at least one fat; and also it contains at least 7 300 mcg of cacao polyphenol for a gram of cacao component. ^ EFFECT: sampling methods of development and processing cacao-beans for cacao components obtaining is provided with increased level of cacao polyphenol; cacao-beans processing method development with substantial quantity of cacao polyphenol that are contained in unprocessed beans is kept in processed beans and cacao components development including cleaned cacao-beans and their parts, crude cacao and partially or fully defatted cacao solids with increased level of ...

Albumen tolerance induction

FIELD: food industry. SUBSTANCE: invention is related to food industry and may be used for food allergy prevention. Hydrolysed by fermentative method egg whites with hydrolysis degree from 15% to 28% are applied in production of food compositions. EFFECT: invention ensures tolerance to egg whites contained in food products with mammals. 5 cl, 5 dwg, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 445 992 (13) C2 (51) МПК A61P 37/08 (2006.01) A61K 38/01 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2009101018/13, 14.06.2007 (24) Дата начала отсчета срока действия патента: 14.06.2007 (72) Автор(ы): ФРИТЧЕ Родольф (CH), ШАЛЛЕР Рафаэль (CH) (73) Патентообладатель(и): НЕСТЕК С.А. (CH) R U Приоритет(ы): (30) Конвенционный приоритет: 15.06.2006 EP 06115533.9 (43) Дата публикации заявки: 20.07.2010 Бюл. № 20 2 4 4 5 9 9 2 (45) Опубликовано: 27.03.2012 Бюл. № 9 (56) Список документов, цитированных в отчете о поиске: US 20020037357 A1, 28.03.2002. RU 2174012 C2, 27.01.2000. ЕР 0629350 А1, 21.12.1994. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.01.2009 Адрес для переписки: 103735, Москва, ул. Ильинка, 5/2, ООО "Союзпатент", пат.пов. И.С.Саломатиной (54) ИНДУКЦИЯ ТОЛЕРАНТНОСТИ К БЕЛКАМ ЯИЦ (57) Реферат: Изобретение относится к пищевой промышленности и может быть использовано для предотвращения пищевой аллергии. Гидролизованные ферментативным способом белки яиц со степенью гидролиза от 15% до 28% применяют при производстве пищевых композиций. Изобретение обеспечивает толерантность к яичному белку в пищевых продуктах у млекопитающих. 4 з.п. ф-лы, 5 ил., 6 пр. R U 2 4 4 5 9 9 2 (87) Публикация заявки РСТ: WO 2007/144397 (21.12.2007) C 2 C 2 (86) Заявка PCT: EP 2007/055882 (14.06.2007) Ñòð.: 1 ru RUSSIAN FEDERATION (19) RU (11) 2 445 992 (13) C2 (51) Int. Cl. A61P 37/08 (2006.01) A61K 38/01 (2006.01) FEDERAL SERVICE FOR INTELLECTUAL PROPERTY (12) ABSTRACT OF INVENTION (72) Inventor(s): FRITChE ...

Method for processing of cacao beans, partly defatted solid substances of cacao and food product including the same

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves processing cacao beans, containing nuclei covered with coating, into cacao oil and partly defatted solid substances, said processing including stages of heating cacao beans to beans inner temperature of 95-135 0 C sufficient for release of coating; extracting cacao nuclei from coats; pressing cacao nuclei by means of screw for producing of cacao oil, partly defatted solid substances of cacao oil and partly defatted solid substances of cacao, said solid substances of cacao containing cacao polyphenols including cacao procyanidines. Cacao beans may be bluish-gray, violet, mixture of bluish-gray and violet, or mixture of bluish-gray, violet and brown cacao beans. Cacao beans may be also bluish-gray or violet cacao beans or mixture thereof. Cacao beans have fermentation coefficient less than 275. Method further involves grinding partly defatted solid substances to produce non-alkalized cocoa powder. Said semi-finished products are used for obtaining of food product comprising partly defatted solid substances of cacao including non-alkalized cocoa powder. Food product is in the form of edible composition, which may be used for producing of feed for domestic animals, dry cacao mixture, pudding, syrup, biscuit, sauce, rice mixture, rice fancy cake, or chocolate confectionery. Chocolate is of dark or milk type. Food product is dry mixture of beverage and includes sweetener. EFFECT: provision for producing of cacao components with increased content of polyphenols and, accordingly, of food products having the same properties. 14 cl, 8 dwg, 11 tbl

Dry cocoa mixture containing dry cocoa substances with high polyphenol content

FIELD: food industry. SUBSTANCE: invention deals with food products, in particular - with a dry cocoa mixture. The dry cocoa mixture contains non-alkalised dry cocoa substances produced of cocoa beans having a fermentation index below 300 and a high polyphenol content. The dry cocoa substances have a high content of a substance with a chocolate taste and aroma and contain at least one ingredient selected from among an antioxidant, an emulsifier, a fat, a flavouring agent or mixtures thereof. The -alkalised dry cocoa substances are produced of bluish-grey or violet cocoa beans. The dry cocoa mixture additionally contains dry milk substances and albumen. Polyphenols contained in the dry cocoa mixture are preferably selected from among catechines, epicatechines or oligomers thereof - cocoa procyanidins. EFFECT: invention enables production of a dry mixture containing a considerable amount of polyphenols as well as development of methods for protection or retention of higher oligomers. 5 cl, 2 tbl, 9 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 411 742 (13) C2 (51) МПК A23G A23G 1/00 1/02 (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2005134948/13, 12.03.1999 (24) Дата начала отсчета срока действия патента: 12.03.1999 (73) Патентообладатель(и): МАРС, ИНКОРПОРЕЙТЕД (US) 2 4 1 1 7 4 2 (43) Дата публикации заявки: 20.05.2007 Бюл. № 14 2 4 1 1 7 4 2 R U (56) Список документов, цитированных в отчете о поиске: US 554645 A, 10.09.1996. КОКАШИНСКИЙ Г.Р. Производство шоколадных изделий. - М.: Пищевая промышленность, 1973, с.112-134. RU 2003132882 А, 20.04.2005. Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву, рег.№ 146 (54) СУХАЯ КАКАО-СМЕСЬ, СОДЕРЖАЩАЯ ТВЕРДЫЕ ВЕЩЕСТВА КАКАО С ВЫСОКИМ СОДЕРЖАНИЕМ ПОЛИФЕНОЛОВ получены из синевато-серых или лиловых какао-бобов. Сухая какао-смесь дополнительно ...

Food formula to improve protein accumulation in muscles

FIELD: food supplement composition useful in production of functional foodstuffs. SUBSTANCE: invention relates to composition containing protein source, lipid source, carbohydrate source and macroelement complex for production of edible carrier for muscle protein synthesis, prevention of muscle mass losses or accelerated regeneration thereof. Protein source contains at least 50 % of whey protein and provides at least 8 % of total composition caloricity. Lipid source includes 40-65 mass % of monounsaturated fatty acids, 15-30 mass % of polyunsaturated fatty acids and less than 30 mass % of saturated fatty acids and provides at least 18 % of total composition caloricity, wherein ratio of omega 3-fatty acids to omega 6-fatty acids is from 5:1 to 10:1. EFFECT: composition for improved muscle protein synthesis and accelerated regeneration of muscle mass. 12 cl, 2 dwg, 2 tbl, 7 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 277 355 (13) C2 (51) ÌÏÊ A23L 1/30 (2006.01) A23L 1/302 (2006.01) A23L 1/305 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2003107827/13, 20.08.2001 (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 20.08.2001 (43) Äàòà ïóáëèêàöèè çà âêè: 27.08.2004 (45) Îïóáëèêîâàíî: 10.06.2006 Áþë. ¹ 16 (73) Ïàòåíòîîáëàäàòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH), ÝÍÑÒÈÒÞ ÍÀÑÜÎÍÀËÜ ÄÅ Ëß ÐÅØÅÐØ ÀÃÐÎÍÎÌÈÊ (FR) (86) Çà âêà PCT: EP 01/09579 (20.08.2001) C 2 C 2 (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 24.03.2003 R U 2 2 7 7 3 5 5 (87) Ïóáëèêàöè PCT: WO 02/15720 (28.02.2002) Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", ïàò.ïîâ. À.Ï.Àãóðååâó (54) ÏÈÙÅÂÀß ÊÎÌÏÎÇÈÖÈß ÄËß ÓËÓ×ØÅÍÈß ÍÀÊÎÏËÅÍÈß ÁÅËÊÀ  ÌÛØÖÀÕ (57) Ðåôåðàò: Èçîáðåòåíèå êàñàåòñ êîìïîçèöèè ïèùåâîé äîáàâêè, ïðèìåí åìîé â ïðîèçâîäñòâå ôóíêöèîíàëüíîãî ïèòàíè . Ïðåäëîæåíî ïðèìåíåíèå êîìïîçèöèè, ñîäåðæàùåé èñòî÷íèêè áåëêà, ëèïèäîâ, óãëåâîäîâ è íàáîð ìàêðîýëåìåíòîâ äë ïîëó÷åíè ñúåäîáíîãî ...

DAIRY PRODUCT AND COOKING METHOD

1. Молочный продукт, содержащий наполнители и предпочтительно сливки, отличающийся тем, что указанные наполнители гомогенно и стабильно распределены внутри указанного молочного продукта, и тем, что не содержит желатинообразующего средства и/или загустителя в количестве, достаточном для придания вязкости или консистенции, которая(ые) позволяет(ют) удерживать наполнители в виде гомогенной и стабильной взвеси. ! 2. Молочный продукт по п.1, отличающийся тем, что является молочным десертом. ! 3. Молочный продукт по п.1 или 2, отличающийся тем, что содержит желатинообразующее средство и/или загуститель в количестве по отношению к общей массе продукта предпочтительно менее 0,3 масс.%, предпочтительно менее 0,1 мас.%, и еще предпочтительнее совсем не содержит таких веществ. ! 4. Молочный продукт по п.1 или 2, отличающийся тем, что его выбирают из крем-брюле, заварных кремов, яичных кремов, яично-молочных кремов, муссов и шарлоток. ! 5. Молочный продукт по п.1 или 2, отличающийся тем, что содержит сливки с содержанием жирного вещества не менее 30 мас.%. ! 6. Молочный продукт по п.1 или 2, отличающийся тем, что наполнители выбирают из порошков специй, порошков орехов, цукатов в кусочках, шоколада в кусочках, шоколада в стружках, сухофруктов, сублимированных фруктов и цитрусовой цедры. ! 7. Молочный продукт по п.1 или 2, отличающийся тем, что наполнители выбирают из ванильных зерен, ванильной крошки, порошков грецких орехов, порошков лесных орехов, порошков фисташек, порошков миндаля, порошков орехов кешью, порошков арахиса, порошков орехов макадамия, цукатов в кусочках, изюма, кураги, сушеных слив, фиников, инжира, сублимированной клубники, сублим РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 150 149 (13) A (51) МПК A23C 9/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): ЛЭТРИ ЮБЕР ТРИБАЛЛА (FR) (21)(22) Заявка: 2010150149/10, 07.12.2010 Приоритет(ы): (30) Конвенционный приоритет: 08.12.2009 FR FR0958739 (72) Автор(ы): ...

The manufacturing method of a control of body weight food for a losing weight, reducing the fat and it's food

PURPOSE: Functional food for the weight loss, and a producing method thereof are provided to enable users to use the food for one meal, and to offer the body fat decomposition function of the food to the users. CONSTITUTION: A producing method functional food for the weight loss comprises the following steps: washing green tea leaves, and crushing into 0.5-10mm; mixing the crushed green tea leaves with water or alcohol in a ratio of 1:0.5-2, and heating the mixture for 1-2 hours at 80-120 deg C to obtain epigallocatechin gallate; and mixing 0.001-0.2g of epigallocatechin gallate, 10-760mg of garcinia cambogia extract, 3-9g of protein, 50-150mg of calcium, 0.8-2.4mg of iron, 0.5-1.5mg of zinc, 127.5-297.5 micrograms of vitamin A, 0.21-0.48mg of thiamine, 0.27-0.63mg of riboflavin, 0.27-0.63mg of pyridoxine, 16.5-350mg of vitamin C, 2.7-6.3mg of niacin, 60-140 micrograms of folic acid, 1.5-3.5mg of vitamin E, 5-25g of sea tangle powder, 92-215g of purified water, and 1-10g of inulin.

Soybean-curd babaroa and soybean milk pudding with oligosaccharide and without off-flavor and manufacturing method thereof

본 발명은 콩 이취감이 없고 올리고당을 함유한 두부 바바로와 또는 두유 푸딩 및 그 제조방법에 관한 것으로, 더욱 구체적으로 콩 이취감이 없고 올리고당을 함유한 두부 바바로와는 두유, 두부, 코코아, 또는 올리고당을 포함하여 응고된 형태로 형성된 콩 이취감이 없고 올리고당을 함유한 두부 바바로와이다. 또한, 콩 이취감이 없고 올리고당을 함유한 두유 푸딩은 두유, 인삼, 또는 올리고당을 포함하여 응고된 형태로 형성된 콩 이취감이 없고 올리고당을 함유한 두유 푸딩이다. 본 발명의 콩 이취감이 없고 올리고당을 함유한 두부 바바로와 또는 두유 푸딩은 코코아, 또는 인삼을 함유하여 콩 비린맛을 없애고, 대장기능을 활성화하는 올리고당과 소화흡수되기에 적합한 다른 구성 성분들을 바바로와 또는 푸딩의 형태로 형성한 것으로, 섭취시 위에 무리가 없으면서도, 대장기능을 활성화하고, 영양이 풍부하고, 콩에 대한 거부감 없이, 미감과 맛이 있어, 반복 섭취 가능하다. 또한, 본 발명의 콩 이취감이 없고 올리고당을 함유한 두부 바바로와 또는 두유 푸딩은 적은 비용으로, 간단하게 제조되어, 성장식, 식사대용식, 환자식, 회복식, 기능식, 다이어트식, 간식, 또는 노인식으로 사용될 수 있다. The present invention relates to tofu Barbarossa containing soybean odor and oligosaccharides and soy milk pudding, and to a method for producing the same. More specifically, tofu Barbarossa containing soybean odor and containing oligosaccharides, soy milk, tofu, cocoa, Or tofu Barbarowa, which contains no oligosaccharide and has no oligosaccharides in a coagulated form, including oligosaccharides. In addition, soymilk pudding without soybean odor and containing oligosaccharides is soymilk pudding without soybean odor and formed in a coagulated form including soymilk, ginseng, or oligosaccharide. Tofu Bavaro and soy milk pudding containing no oligosaccharides and oligosaccharides of the present invention contains cocoa or ginseng to eliminate soybean fishy taste, and oligosaccharides that activate colon function and other components suitable for digestion and absorption. Formed in the form of baro or pudding, without ingestion in the stomach without ingestion, activate the colon function, rich in nutrition, without a sense of rejection, soybeans, taste and taste, can be repeated intake. In addition, tofu Barbarowa or soy milk pudding containing no oligosaccharide and oligosaccharides of the present invention is produced at a low cost, simply, growth, meal replacement, patient, recovery, functional, diet, snack , Or can be used as a senior citizen. 바바로와, 푸딩, 콩, 코코아, 한천, ...

Soybean-curd babaroa and soybean milk pudding with oligosaccharide and without off-flavor and manufacturing method thereof

본 발명은 콩 이취감이 없고 올리고당을 함유한 두부 바바로와 또는 두유 푸딩 및 그 제조방법에 관한 것으로, 더욱 구체적으로 콩 이취감이 없고 올리고당을 함유한 두부 바바로와는 두유, 두부, 코코아, 또는 올리고당을 포함하여 응고된 형태로 형성된 콩 이취감이 없고 올리고당을 함유한 두부 바바로와이다. 또한, 콩 이취감이 없고 올리고당을 함유한 두유 푸딩은 두유, 인삼, 또는 올리고당을 포함하여 응고된 형태로 형성된 콩 이취감이 없고 올리고당을 함유한 두유 푸딩이다. 본 발명의 콩 이취감이 없고 올리고당을 함유한 두부 바바로와 또는 두유 푸딩은 코코아, 또는 인삼을 함유하여 콩 비린맛을 없애고, 대장기능을 활성화하는 올리고당과 소화흡수되기에 적합한 다른 구성 성분들을 바바로와 또는 푸딩의 형태로 형성한 것으로, 섭취시 위에 무리가 없으면서도, 대장기능을 활성화하고, 영양이 풍부하고, 콩에 대한 거부감 없이, 미감과 맛이 있어, 반복 섭취 가능하다. 또한, 본 발명의 콩 이취감이 없고 올리고당을 함유한 두부 바바로와 또는 두유 푸딩은 적은 비용으로, 간단하게 제조되어, 성장식, 식사대용식, 환자식, 회복식, 기능식, 다이어트식, 간식, 또는 노인식으로 사용될 수 있다. 바바로와, 푸딩, 콩, 코코아, 한천, 젤라틴, 인삼, 두유, 두부, 간식, 곡물

Encapsulation of components into edible products

An edible matrix composition that has a chewable texture and that contains at least one encapsulated component is obtained by admixing at least one plasticizer, and a ground, free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have been mixed and heated without substanitially gelatinizing the starch. A chewable texture is obtained rather than a hard, glassy matrix because the starch is substantially ungelatinized. However, a flavorful product is obtained without destroying a heat sensitive encapsulant because the starch is admixed with ingredients comprising fat or oil and sugar and the mixture is heated to develop flavor at high temperatures prior to admixing with the heat sensitive encapsulant. The encapsulated component may be at least one biologically active component, pharmaceutical component, nutraceutical component, or microorganism. In preferred embodiments, the free-flowing mixture is obtained by grinding cookies. The free-flowing mixture, such as ground cookies and the plasticizer, such as oil and water are mixed with an encapsulant to obtain a formable dough or crumbly mass. The formable dough is shaped or formed into pieces or pellets and dried to a shelf-stable moisture content

Food and beverage products containing 1,3-propanediol and methods of modifying flavour release using 1,3-propanediol

FIELD: food industry. SUBSTANCE: food product or beverage is obtained and it contains from about 0.1% to about 2% of 1.3-propanediol by weight of the food or beverage product. 1.3-propanediol is contained in an amount effective to provide a ratio of the flavour compounds to 1.3-propanediol in the food or beverage of about 0.005:100 to about 15:100 to suppress the release of flavouring compounds from food or beverage product. Flavouring compound is selected from the group consisting of unsaturated and saturated aldehydes (C2-C12) saturated and unsaturated fatty acids (C6-C12) saturated and unsaturated alcohols (C6 -C12), ketones (C7-C10), ethyl esters, complex butyl ethers and aromatic hydrocarbons. The invention relates to a food or beverage product comprising at least one flavouring compound, and from about 0.1 to about 2% of 1.3-propanediol by weight of food or beverage. EFFECT: improving the useful properties of the product. 22 cl, 44 dwg, 10 tbl, 17 ex 2624206 С 2 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) (11) : а за = (13) а КО = бай зы С2 (51) МПК ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ А23Г 5/20 (2016.01) А23Г 27/20 (2016.01) А23Г 33/10 (2016.01) А23Г 256 (2006.01) А23Г 27/30 (2016.01) (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2014137403, 08.03.2013 (24) Дата начала отсчета срока действия патента: 08.03.2013 Дата регистрации: 03.07.2017 Приоритет(ы): (30) Конвенционный приоритет: 09.03.2012 95 61/609,044; 21.09.2012 95 61/704,054 (43) Дата публикации заявки: 27.04.2016 Бюл. № 12 (45) Опубликовано: 03.07.2017 Бюл. № 19 (85) Дата начала рассмотрения заявки РСТ на национальной фазе: 09.10.2014 (86) Заявка РСТ: 05 2013/029793 (08.03.2013) (87) Публикация заявки РСТ: УГО 2013/134607 (12.09.2013) Адрес для переписки: 119019, Москва, Гоголевский бульвар, 11, этаж 3, "Гоулингз Интернэшнл Инк.", Т.Н. Лыу (72) Автор(ы): ДИРБАХ Лиза Энн (05), БАРБЕР Дебора Д. (05), ЛИ Хуи-Чэнь (05), ТОПИНКА Джон Б. (05), ЗЕЛЛЕР Барри Лин (05), ХАЙ Райан (0$) (73) ...

Fermented sea-buckthorn pudding and preparation method thereof

本发明公开了一种发酵沙棘布丁及其制备方法，属于发酵食品加工技术领域。针对目前沙棘食品生产中，在发酵初始或灌装前的高温灭菌所造成对产品的营养成分损失、风味物质流失等影响，本发明采用沙棘果泥生料发酵工艺，利用混菌两阶段升温发酵，再通过添加食用胶、甜味剂等成分后，得到风味独特、营养丰富的发酵沙棘布丁，本发明的沙棘布丁不经过高温杀菌处理，减少热处理对热敏性营养物质以及风味的影响，最大程度保持了各种生理活性物质，并且提高了益生菌的附加营养值，可广泛应用于食品工业。

Ice cream-like food containing soy-containing food ingredients

[PROBLEMS] To impart a taste of fullness characteristic to milk products just like the one that is obtained by adding or processing cow's milk to a soybean-containing food which is free from the soybean smell, has a favorable texture, is rich in soybean fibers and has a high nutritional value. [MEANS FOR SOLVING PROBLEMS] A soybean-containing food material which is a food material comprising soybean protein and deodorized soybeans wherein the soybean protein does not originate in the deodorized soybeans; and a soybean-containing food which comprises the soybean-containing food material as described above.

Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation

Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180° C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.

Soybean pudding comprising Lactic acid producing bacterial fermented solution and preparation method thereof

본 발명은 유산균발효액 두유푸딩 및 그 제조방법에 관한 것으로 본 발명에서 액체배지에 유산균을 접종하여 발효 후 별도로 분리한 유산균 배양여액 또는 그 농축액을 사용하여 두유푸딩을 제조하고 관능검사를 실시한 결과, 두유푸딩에 유산균 발효시 합성된 생리활성에 유용한 대사산물을 함유하여 맛과 생리활성을 향상시키고 영양학적, 기능적, 품질 및 기호도 측면에서 푸딩의 가치를 현저히 향상시킬 수 있는 뛰어난 효과가 있다. The present invention relates to a soybean milk pudding of a fermented lactic acid fermentation broth and a method for producing the same. In the present invention, soybean milk pudding is produced using lactic acid bacteria culture filtrate or fermented soybean milk pudding obtained by inoculating lactic acid bacteria into a liquid medium, The puddings contain metabolites which are useful for the physiological activity synthesized during the fermentation of lactic acid bacteria, thereby improving the taste and physiological activity, and remarkably improving the pudding value in terms of nutritional, functional, quality and preference.

Chickpea protein products and methods of making thereof

In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt% to 80 wt% of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt% to 30 wt% of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt% to 5 wt% chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt% protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar.

Products for topical applications comprising oil bodies

The present invention provide novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in products for topical application to the skin. The products are very mild to the skin and may be easily formulated into a wide variety of personal care and dermatological products.

Method for preparing a gelled food product

打开基于多糖胶凝剂的热可逆凝胶(A)的密闭容器；将凝胶(A)加热至至少60℃的温度；在加热之前、期间或之后，将凝胶(A)和至少一种给予口味或风味的食品成分混合，来提供含有至少1wt%蛋白质的混合凝胶组合物(B)，使得凝胶(A)构成组合物(B)的50-98wt%，并使混合凝胶组合物(B)在模子中凝固来制得胶态食品。

METHOD FOR MANUFACTURING PUDDING-TYPE HEALTH FOOD CONTAINING Arrow Root AND PASTE-TYPE HEALTH FOOD CONTAINING Arrow Root

A pudding type health food manufacturing method according to the present invention is a pudding type health food manufacturing method comprising mixing a raw material containing starch, health drink, enzyme, cream and preservative, a mixture of raw materials, A heating step, a solidifying step of raising the temperature to a second temperature when the solidification starts in the mixed liquid by the heating step, and then maintaining the second temperature for a predetermined time, and a cooling step of cooling the solidified material for a predetermined time. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a pudding type which has a good elasticity and viscosity and excels in the use of the wastewater and the compression method, has a good texture, contains a balanced nutritional component, exhibits excellent taste, Can be manufactured.

Non-reducing oligosaccharides and preparation methods and uses

트레할로오스와 알파-글루코실 당질을 함유하는 수용액 또는 말단에 트레할로오스 구조를 가진 비환원성 당질을 함유하는 수용액에 당전이 효소를 작용시켜 알파-D-올리고글루코실 알파-D-올리고글루코시드의 식으로 나타내어지는 구조를 가진 신규의 비환원성 올리고당질을 제공한다. 이 올리고당질은 저감미도, 우수한 안정성, 적당한 점성 및 비결정화성 또는 결정형의 경우 우수한 용해도를 가지고 있으므로 이 올리고당질을 음식물, 화장품, 의약품, 성형체 등의 각종 조성물에 극히 유용하게 사용할 수 있다. Alpha-D-oligoglucosyl alpha-D-oligo may be obtained by applying a sugar transfer enzyme to an aqueous solution containing trehalose and an alpha-glucosyl sugar or an aqueous solution containing a non-reducing sugar having a trehalose structure at its terminal. It provides a novel non-reducing oligosaccharide having the structure represented by the formula of glucoside. Since the oligosaccharides have low lightness, excellent stability, moderate viscosity, and excellent solubility in the case of crystallization or crystalline form, the oligosaccharides can be extremely useful for various compositions such as food, cosmetics, pharmaceuticals, and shaped bodies.

Gelated material comprising egg white and milk, and method of manufacturing the same

본 발명은 난백액을 진공 조건 하에서 휘핑(whipping)하는 단계, 상기 휘핑 후 침전된 정제 난백액을 회수하는 단계, 상기 정제 난백액 및 우유를 30 내지 60℃의 미온(微溫) 조건 하에서 혼합 및 교반하여 난백-우유 혼합액을 준비하는 단계, 및 상기 난백-우유 혼합액을 80℃ 내지 우유의 비점(沸點) 온도 하에서 가열하는 단계를 포함하는 난백-우유 겔화물의 제조 방법을 제공한다. The present invention relates to a method for producing an egg white liquid, comprising whipping an egg white liquid under vacuum conditions, recovering the purified egg white liquid precipitated after the whipping, mixing the purified egg white liquid and milk at a temperature of 30 to 60 DEG C under a mild temperature condition, Preparing a mixture of egg white and milk by stirring; and heating the egg white-milk mixture at a temperature of from 80 째 C to the boiling point of milk.

Method for manufacturing fermented milk

본 발명은 청과류 발효액이 첨가된 발효유 및 발효푸딩의 제조방법에 관한 것으로, 더욱 상세하게는 원유를 90℃에서 10분 동안 살균하는 단계와; 상기 살균된 원유에 청과류 발효액을 첨가하는 단계와; 상기 청과류 발효액이 첨가된 원유에 스타터를 접종한 다음 43℃로 4~6시간 동안 발효시켜 발효유를 제조하는 단계와; 상기 발효유를 15℃로 10분 동안 냉각시키는 단계;를 포함하여 이루어지는 것을 특징으로 하는 청과류 발효액이 첨가된 발효유의 제조방법 및 발효푸딩의 제조방법에 관한 것이다. The present invention relates to a fermented milk to which a fermented fruit juice is added and a process for producing the fermented puddle. More particularly, Adding a fermented fruit juice to the sterilized crude oil; Preparing a fermented milk by inoculating starter into crude oil to which the crude fermented milk is added and fermenting the mixture at 43 ° C for 4 to 6 hours; And cooling the fermented milk to 15 ° C for 10 minutes. The present invention also relates to a fermented milk to which the fermented milk is added and a process for producing the fermented puddle.

The method of make Gochujang jelly through semidrying process from fermented thick soypaste mixed with red peppers

고추장 젤리의 제조방법으로, 발효된 고추장을 제조하여 준비하는 단계; 상기 준비된 고추장을 1차 성형하는 단계; 상기 1차 성형된 고추장을 건조하는 단계; 상기 건조된 고추장의 수분함량이 기설정된 범위에 포함되는 경우, 상기 고추장을 2차 성형하는 단계를 포함하는 것을 특징으로 하는 고추장 젤리의 제조방법이 제공된다.

Human desaturase gene and uses thereof

The subject invention relates to the identification of a gene involved in the desaturation of polyunsaturated fatty acids at carbon 5 (i.e., “human Δ5-desaturase”) and to uses thereof. In particular, human Δ5-desaturase may be utilized, for example, in the conversion of dihomo-γ-linolenic acid (DGLA) to arachidonic acid (AA) and in the conversion of 20:4n-3 to eicosapentaenoic acid (EPA). AA or polyunsaturated fatty acids produced therefrom may be added to pharmaceutical compositions, nutritional compositions, animal feeds, as well as other products such as cosmetics.

COCOA COMPONENTS, FOOD PRODUCTS HAVING AN INCREASED CONTENT OF POLYPHENOLS, METHODS FOR PRODUCING THEM AND MEDICAL APPLICATION

1. Шоколад, содержащий по меньшей мере 5500 микрограмм процианидинов какао на грамм шоколада, причем шоколад включает какао-компонент, выбранный из частично обезжиренных сухих веществ какао, полностью обезжиренных сухих веществ какао, тертого какао, ядра какао экстракта процианидинов какао и их смесей, причем какао-компонент(ы) получены из недоферментированных какао бобов. ! 2. Молочный шоколад, содержащий по меньшей мере 1250 микрограмм процианидинов какао на грамм молочного шоколада, причем молочный шоколад включает (i) сухие вещества молока и (ii) какао-компонент, выбранный из частично обезжиренных сухих веществ какао, полностью обезжиренных сухих веществ какао, тертого какао, ядра какао экстракта процианидинов какао и их смесей, причем какао-компонент(ы) получены из недоферментированных какао бобов. ! 3. Шоколад, содержащий (i) тертый какао, полученный из недоферментированных какао бобов и (ii) по меньшей мере один жир, причем шоколад содержит по меньшей мере 10200 грамм процианидинов какао на грамм тертого какао. ! 4. Тертый какао, содержащий по меньшей мере 9000 микрограмм процианидинов какао на грамм тертого какао. ! 5. Тертый какао по п.4, в котором содержание процианидинов какао составляет по меньшей мере 16500 микрограмм. ! 6. Тертый какао по п.4, в котором содержание процианидинов какао составляет по меньшей мере 20000 микрограмм. ! 7. Тертый какао по п.4, в котором содержание процианидинов какао составляет по меньшей мере 25000 микрограмм. ! 8. Тертый какао по п.4, в котором содержание процианидинов какао составляет по меньшей мере 30000 микрограмм. ! 9. Шоколад по п.1, в котором содержание процианидинов какао составляет по меньшей ме� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2009 106 881 (13) A (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2009106881/13, 26.02.2009 (71) Заявитель(и): МАРС, ИНКОРПОРЕЙТЕД (US) (30) Конвенционный приоритет: 06.09.1996 US ...

Device for preparing pudding and application of device for preparing dried orange peel xylitol milk-flavor pudding

本发明公开了制备布丁的装置，包括外壳体、内壳体、加热装置、盖体和搅拌机构，其中搅拌机构包括搅拌电机、搅拌轴和连接在所述搅拌轴下端的搅拌腔，搅拌腔为上部开口的腔体、且搅拌腔的内壁上设有多个过滤孔。该制备布丁的装置能够直接使用该制备布丁的装置进行陈皮液的熬制，且以搅拌腔作为原料的容纳腔，熬制陈皮提取液或制备布丁液的过程中，固态的粘稠的原料置于搅拌腔中，随着加热和搅拌的进行不断的与搅拌腔外的液体融合，制备结束后无需另外对内壳体中制备得到的溶液进行过滤，非常的方便。

Therapeutic food composition and method to diminish blood sugar fluctuations

A therapeutic food composition for treatment of diabetic patients to diminish fluctuations in blood sugar levels and prevent hypoglycemic episodes, comprising per unit about 20-50 grams of nutrients including slowly absorbed or digested complex carbohydrate, preferably uncooked cornstarch; more rapidly absorbed complex carbohydrate; protein; fat; and at least one sweetening agent, but less than about 3 grams of any simple sugar other than fructose. Fructose may be present in the composition in quantities greater than 3 grams per unit. Diabetic patients may be treated to diminish blood sugar fluctuations and prevent hypoglycemia via the administration of the novel food composition as an evening or pre-bedtime snack or during the daytime hours to patients receiving insulin therapy or engaging in activities that might provoke hypoglycemia.

Trehalose, its production and its use

Non-reducing oligosaccharides, their production and use

Induction of tolerance to egg proteins

本发明提供了具有15％和28％之间水解度的酶水解卵蛋白在制备组合物中的用途，所述组合物用于在哺乳动物中诱导对卵蛋白的口服耐受。

Nutrition pudding with enhanud shelf life and method preparation

本发明提供含有加工过的粗粉、鹰嘴豆面粉和脱脂大豆粉，均匀混合的、营养的和加调味料的速食布丁混合产品，以及制备所述速食布丁混合产品的方法，所述产品具有增强的感官品质和延长的保质期。

Soy-containing food material and food containing the same

（要約）（課題）大豆臭を無くした、食感の良い、大豆繊維質を豊富に含み、栄養価の点でも優れた大豆含有食品に、牛乳等を含有する或いは加工することにより得られるような乳製品特有のコッテリ感を付与すること。（解決手段）大豆プロテイン及び無臭化大豆からなる食品素材であって、該大豆プロテインは該無臭化大豆由来ではない大豆含有食品素材、及び該大豆含有食品素材を含有する大豆含有食品とする。 (Summary) (Problem) Soy-containing foods with no soy odor, good texture, rich soy fiber, and excellent nutritional value, can be obtained by containing or processing milk. To give a feeling of crispness unique to dairy products. (Solution) A food material composed of soy protein and non-brominated soybean, wherein the soy protein is a soy-containing food material not derived from the non-brominated soybean and a soy-containing food containing the soy-containing food material.

METHOD OF STABILIZATION OF BIOLOGICALLY ACTIVE COMPOUNDS BY MICROGRANULES COVERED SUSPENDABLE IN FOOD FLUIDS

Viene descritto un metodo per la stabilizzazione di composti biologicamente attivi, quali enzimi e microorganismi, basato su una composizione microgranulare sospendibile nelle sostanze alimentari fluide o semifluide. Il metodo, consentendo una protezione dei composti stessi dagli agenti inattivanti presenti nell'ambiente di veicolazione o nell'ambiente gastrico, permette di minimizzarne la degradazione prolungando il loro tempo di conservazione ed aumentandone l'efficacia.

Encapsulation of components into edible products

Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles

A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.

Nutritional composition and method for improving protein deposition

Compositions and methods that stimulate body protein synthesis and can improve muscle mass maintenance and recovery are provided. The composition comprises (i) a protein source which provides at least about 8% total calories of the composition and which includes at least about 50% by weight of whey protein; (ii) a lipid source having an omega 3:6 fatty acid ratio of about 5:1 to about 10:1 and which provides at least about 18% total calories of the composition; (iii) a carbohydrate source; and (iv) a balanced macronutrient profile comprising at least vitamin E and vitamin C.

A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method

본 발명은 홍삼(紅蔘, Panax ginseng C.A. Meyer) 페이스트(paste)를 제조하는 단계; 푸딩 혼합액을 가열하여 배합하는 단계; 상기 푸딩 혼합액을 배합하면서 고형(固形)의 홍삼 알갱이를 첨가하는 단계; 상기 푸딩 혼합액에 상기 홍삼 페이스트(paste)를 투입하는 단계; 냉각하여 겔화를 완료하는 단계;를 포함하는 홍삼 푸딩의 제조 방법에 관한 것이다. 본 발명은, 상기 홍삼 페이스트가 홍삼농축액, 홍삼달인액 또는 홍삼분말 중에서 1 종 이상을 사용하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다. 본 발명은, 상기 홍삼 알갱이가 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상인 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다. 본 발명은, 상기 홍삼전분옹이가 찹쌀, 타피오카전분, 검 또는 밀가루 중 1 종 이상과, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중 1 종 이상을 혼합하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다. The present invention comprises the steps of preparing a red ginseng (紅 蔘, Panax ginseng CA Meyer) paste; Heating and blending the pudding mixture; Adding solid red ginseng grains while blending the pudding mixture; Injecting the red ginseng paste into the pudding mixture; It relates to a method for producing red ginseng pudding comprising the step of cooling to complete the gelation. The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng paste is prepared using one or more of red ginseng concentrate, red ginseng decoction or red ginseng powder. The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng kernel is one or more of red ginseng slice, red ginseng slice, and red ginseng whole cat. The present invention, the method of producing red ginseng pudding is prepared by mixing one or more of the glutinous rice, tapioca starch, gum or wheat flour, and one or more of red ginseng concentrate, red ginseng decoction solution or red ginseng powder. It is about.

Dairy product and its preparation method

FIELD: food industry. SUBSTANCE: dairy product contains fillers and cream with the said fillers homogenously and stably distributed within the said dairy product with a gelling agent and/or thickener either completely absent or present in an amount of no more than 0.5% of the product total weight. The dairy product preparation method involves cream pasteurisation and homogenisation and its mixing with the fillers; the pasteurisation and homogenisation conditions are selected so that the produced mixture viscosity is equal to or in excess of 70 cP prior to thermal treatment and is no more than 250 cP at 70°C. EFFECT: inventions group allows to enhance the dairy product quality. 15 cl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23C 13/00 (13) 2 533 807 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2010150149/10, 07.12.2010 (24) Дата начала отсчета срока действия патента: 07.12.2010 (72) Автор(ы): БУДЬЕ Патрик (FR) (73) Патентообладатель(и): ЛЭТРИ ЮБЕР ТРИБАЛЛА (FR) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 20.06.2012 Бюл. № 17 R U 08.12.2009 FR FR0958739 (45) Опубликовано: 20.11.2014 Бюл. № 32 С2, 27.11.2007. RU 2265340 С2, 10.12.2005. JP 2007267646 А, 13.07.1998. US 6863909 В2, 08.03.2005. RU 2155495 С1, 10.09.2000. RU 2197832 С2, 10.02.2003 2 5 3 3 8 0 7 R U (54) МОЛОЧНЫЙ ПРОДУКТ И СПОСОБ ПРИГОТОВЛЕНИЯ (57) Реферат: Молочный продукт, содержащий наполнители смешивание их с наполнителями, при этом и сливки, при этом указанные наполнители условия пастеризации и гомогенизации выбирают гомогенно и стабильно распределены внутри таким образом, чтобы получаемая смесь перед указанного молочного продукта при отсутствии термической обработкой имела вязкость, желирующего средства и/или загустителя или превышающую или равную 70 сП и меньшую или содержании в количестве менее 0,5 мас.% по равную 250 сП при 70°С. Группа изобретений отношению к общей массе продукта. Способ ...

Method for producing fine whole grain flour with high content of aventramid

FIELD: food industry. SUBSTANCE: fine whole grain oat flour contains approximately 20–35 % more avenantramides than natural whole grain oat flour. Fine whole grain oat flour is produced from oat flour by hydrolysis, granulation, milling and agglomeration. EFFECT: invention enables to obtain fine whole grain oat flour with high content of avenantramides that preserves the whole grain structure and is easily dispersed in liquid and semisolid media. 13 cl, 6 dwg, 5 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 606 829 C1 (51) МПК A23L 7/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015144065, 07.03.2014 (24) Дата начала отсчета срока действия патента: 07.03.2014 Дата регистрации: Приоритет(ы): (30) Конвенционный приоритет: 15.03.2013 US 13/833,717 (73) Патентообладатель(и): ДЗЕ КВАКЕР ОУТС КОМПАНИ (US) (56) Список документов, цитированных в отчете о поиске: WO 2010147892 A1, 23.12.2010. WO (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.10.2015 2010108277 A1, 30.09.2010. WO 2010053653 A1, 14.05.2010. (86) Заявка PCT: US 2014/021913 (07.03.2014) (87) Публикация заявки PCT: 2 6 0 6 8 2 9 Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) СПОСОБ ПОЛУЧЕНИЯ ВЫСОКОДИСПЕРГИРУЕМОЙ МУКИ ИЗ ЦЕЛЬНОГО ЗЕРНА С ПОВЫШЕННЫМ СОДЕРЖАНИЕМ АВЕНТРАМИДА (57) Формула изобретения 1. Высокодиспергируемая овсяная мука из цельного зерна, содержащая примерно на 20-35% больше авенантрамидов, чем природная овсяная мука из цельного зерна, где овсяную муку из цельного зерна агломерируют после гидролиза, гранулирования и измельчения. 2. Высокодиспергируемая овсяная мука из цельного зерна по п. 1, в которой содержание авенантрамида в муке примерно на 35% выше, чем содержит природная овсяная мука из цельного зерна. 3. Высокодиспергируемая овсяная мука из цельного зерна по п. 1, где овсяная мука проявляет ингибирующую ...

Nutrition composition

病気又は手術から回復しつつある回復期の患者、高齢者、子供又は食欲不振症の患者などの限られた食欲を有する者、もしくは減少された胃内ペプシン消化を示す慢性胃炎の者などの別種のタンパク質源に対する消化能力が損傷されている者に対する栄養補助用組成物。この補助剤は、（ｉ）組成物の総カロリーの少なくとも約８％を提供し、また少なくとも５０重量％の割合でホエータンパク質を含むタンパク質源；（ｉｉ）約５：１〜約１０：１のオメガ３：６脂肪酸比を有し、また組成物の総カロリーの少なくとも約１８％を提供する脂質源；（ｉｉｉ）炭水化物源；及び（ｉｖ）少なくともビタミンＥ及びＣを含有するバランスのとれた多量元素プロフィールを含有する。この補助剤は、飽満感を誘発する能力が減少している。さらにまた、本発明は、このような組成物の製造方法；このような組成物の機能食品又は医薬品の製造における使用；及び有効量のこのような組成物を投与することを包含する処置方法に関する。

Trehalose and its production and use

(목적) 트레할로오스 또는 이것을 함유하는 당질과 그 제조방법 및 용도를 제공한다. (Objective) Trehalose or a sugar containing the same, a method for producing the same, and a use thereof are provided. (구성) 말토오스를 함유시킨 영양 배지에서 말토오스/트레할로오스 변환 효소 산생능 (産生能) 을 가진 미생물을 배양하여 수득되는 비환원성 당질 또는 이것을 함유하는 당질, 이 당질의 제조 방법 및 이 당질을 함유시킨 조성물을 주된 구성으로 한다. (Constitution) A non-reducing sugar obtained by culturing a microorganism having maltose / trehalose converting enzyme acid activity in a nutrient medium containing maltose, or a sugar containing the same, a method for preparing the sugar and the sugar The composition contained is taken as the main structure.

Method for preparing starch-thickened compositions

Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.

Immunostimulating composition containing lactic acid bacteria

STABILIZED BIOLOGICALLY ACTIVE COMPOUNDS CONTAINED IN COATED MICROGRANULES THAT CAN BE SUSPENDED IN FOOD LIQUIDS

Composition for the domestic preparation of soft serve vanilla-flavoured ice cream

Πρόκειται για μία Σύνθεση για την οικιακή παρασκευή γλυκίσματος παγωτού, αλλά με τις ιδιότητες του σοφτ-σερβ παγωτού. Η νέα εφεύρεση εκμεταλλεύεται την ιδιότητα των λιπαρών να προκαλούν μείωση του ιξώδους του παγωτού σε χαμηλή θερμοκρασία και έτσι να διατηρείται το παγωτό μαλακό όπως αυτό του κλασικού μηχανήματος σοφτ-σερβ με τη διαφορά ότι παρασκευάζεται στο σπίτι χωρίς τη χρήση οποιουδήποτε μηχανήματος. Ταυτόχρονα, το νέο γλύκισμα για παγωτό εμφανίζει διόγκωση άνω του 65 τοις εκατό, έχει σκληρότητα σχεδόν ίδια με αυτήν του σοφτ-σερβ παγωτού που παρασκευάζεται με μηχάνημα.

Coated flavor powder

在此提供了一种调味料组合物，包含如下a)和b)的混合物：a)第一粉末，其包含加载到第一固体基质材料上的具有至多约3.5的logP值的液体调味料；和b)第二粉末，其包含加载到第二固体基质材料上的溶剂；其中，第二固体基质材料与第一固体基质材料不相同，并且其中，该调味料组合物包含自由流动的粉末。在此还提供了制备被覆盖的调味料粉末的方法和包含该粉末的食品组合物。

Digestible starch powder - for flans contg arrowroot starch and nutritive additives

COMPOSITION FOR MAKING DESSERT AND / OR ENTREMET CREAM

CONCENTRATES CONTAINING STARCH

PROCESS FOR MANUFACTURING FOODS LIKE SUSHIS

COMPOSITION FOR MAKING DESSERT AND / OR ENTREMET CREAM

L'invention concerne une composition alimentaire pour la réalisation de crème dessert et/ou d'entremet par mélange avec au moins un ingrédient liquide et cuisson sans remuage. Selon l'invention la composition alimentaire comporte une base pulvérulente parfumée ainsi que de la poudre d'œuf dans une proportion comprise entre 35,2% et 50,8% en masse par rapport à la masse de la base pulvérulente parfumée. L'invention concerne également une dosette pour la réalisation de crème dessert et/ou d'entremet par mélange avec au moins un ingrédient liquide et cuisson sans remuage, contenant une composition alimentaire du type précité. The invention relates to a food composition for producing dessert cream and / or entremet by mixing with at least one liquid ingredient and cooking without riddling. According to the invention, the food composition comprises a scented pulverulent base as well as egg powder in a proportion of between 35.2% and 50.8% by weight relative to the weight of the scented pulverulent base. The invention also relates to a pod for producing dessert cream and / or entremet by mixing with at least one liquid ingredient and cooking without riddling, containing a food composition of the aforementioned type.

NOVEL PHARMACEUTICAL FORMS, THEIR PREPARATION PROCESS AND THEIR APPLICATIONS.

Preparation, method and container for cold preparation of fast desserts

The invention relates to a preparation for a fast dessert which is prepared cold in a few minutes. The preparation takes place in an adapted container. Easy production, in a few minutes, of a smooth-textured, original, gelled, cold dessert.

NOVEL PHARMACEUTICAL FORMS, PROCESS FOR PREPARING THEM AND THEIR APPLICATIONS

L'invention concerne un procédé de préparation de mousses utilisables en thérapeutique, diététique, dermo-cosmétologie, dermatologie et hygiène. Ce procédé est remarquable en ce qu'un agent viscosant ou liant et un mélange effervescent sont mis à réagir avec un diluant. Ce procédé permet d'obtenir des mousses extemporanées ou sèches, ces dernières présentées sous forme de poudre ou de comprimés. The invention relates to a process for preparing foams which can be used in therapy, dietetics, dermo-cosmetology, dermatology and hygiene. This process is remarkable in that a thickening or binding agent and an effervescent mixture are reacted with a diluent. This process makes it possible to obtain extemporaneous or dry foams, the latter presented in the form of powder or tablets.

Cold instant sweet base - contng albumin and soya protein fraction

Complex powder mixture to be used for cold instant sweets (e.g. mousse) is improved by the addn. of pure powdered albumin, the emulsifying power of which is multiplied by the addn. of a soya protein fraction.

FOOD PRODUCTS AND THEIR PREPARATION

L'invention est relative à des produits alimentaires et à leur préparation. Ces produits alimentaires compreennent environ 15 à 45 % d'eau, du sucre dans un rapport avec l'eau d'environ 1-2/1, environ 2,5 à 30 % de graisse, et de petites quantités d'ingrédients traditionnels, pourvu que la quantité de graisse soit inférieure à la quantité d'eau, que la teneur en produits dissous soit appropriée pour donner au produit une activité d'eau d'environ 0,8 à 0,9 et que la quantité du dextrose plus le fructose soit d'au moins environ 50 % par rapport à la teneur totale de sucre, les ingrédients précédents comprenant au moins l'un des composants formés par le fructose et une graisse insaturée. Ces produits alimentaires sont stables du point de vue microbiologique et sont utilisables à la cuiller à des températures d'environ - 12 degrés C. The invention relates to food products and their preparation. These food products contain about 15-45% water, sugar in a ratio of about 1-2: 1 to water, about 2.5-30% fat, and small amounts of traditional ingredients, provided that the amount of fat is less than the amount of water, the content of dissolved products is suitable to give the product a water activity of about 0.8 to 0.9, and the amount of dextrose plus fructose is at least about 50% based on the total sugar content, the above ingredients comprising at least one of the components formed by fructose and an unsaturated fat. These food products are microbiologically stable and can be used with a spoon at temperatures of around -12 degrees C.

Entremets and its preparation process

Shelf-stable rice products and processes for their production

The present invention provides shelf-stable, acid-pasteurised rice which, on reh eating, does not have any acid flavour notes but has premium quality. This is achieved by use of a polymeric food acceptable acid, such as alginic acid, as the acidulant. There is also disclosed a process for producing such rice.

Glycine-containing food and use thereof

본 발명은 1식당의 섭취량 단위의 형태를 취하는 식품으로서, 글리신 또는 가수분해에 의해 글리신으로 될 수 있는 물질을, 글리신 환산으로, 1식당 0.5g 이상 함유하는 식품을 제공한다. 본 발명의 식품은 식품 향료, 숙면 장해 개선 식품, 변통 개선 식품으로서 적용할 수 있다.