Bulletin 2011/27 - European Patent Office
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Bulletin 2011/27 - European Patent Office

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(A23D) I.1(2)<br />

A23D 9/00 → (51) C12N 1/00<br />

(51) A23D 9/013 (11) 2 340 721 A1<br />

A23L 1/30 C11B 15/00<br />

(25) De (26) De<br />

(21) 09180237.1 (22) 21.12.2009<br />

(84) AT BE BG CH CY CZ DE DK EE ES FI FR GB<br />

GR HR HU IE IS IT LI LT LU LV MC MK MT<br />

NL NO PL PT RO SE SI SK SM TR<br />

AL BA RS<br />

(54) • Zusatz zur Verbesserung der Konsistenz<br />

von Brat-, Back-, Siede- und/oder Frittierölen<br />

• Additive for improving the consistency of<br />

frying, baking, boiling and/or deep frying<br />

oils<br />

• Additif destiné à l'amélioration de la<br />

consistance d'huiles de cuisine, de cuisson,<br />

de condensation et/ou de friture<br />

(71) Gertz, Alexander, Tückingschulstrasse 23b,<br />

58135 Hagen, DE<br />

Gertz, Christiane, Am Golfplatz 14, 58579<br />

Schalksmühle, DE<br />

(72) Gertz, Alexander, 58135 Hagen, DE<br />

Gertz, Christiane, 58579 Schalksmühle, DE<br />

(74) UEXKÜLL & STOLBERG, <strong>Patent</strong>anwälte<br />

Beselerstrasse 4, 22607 Hamburg, DE<br />

A23F 3/16 → (51) A23C 9/13<br />

A23G 3/00 → (51) B65D 77/08<br />

A23G 9/32 → (51) A23C 9/13<br />

A23G 9/34 → (51) A23C 9/13<br />

A23K 1/16 → (51) C07K 5/103<br />

(51) A23L 1/00 (11) 2 340 722 A1<br />

A23L 1/03 A23L 1/314<br />

C12N 9/10<br />

(25) Ja (26) En<br />

(21) 09816268.8 (22) 18.09.2009<br />

(84) AT BE BG CH CY CZ DE DK EE ES FI FR GB<br />

GR HR HU IE IS IT LI LT LU LV MC MK MT<br />

NL NO PL PT RO SE SI SK SM TR<br />

AL BA RS<br />

(86) JP 2009/066873 18.09.2009<br />

(87) WO 2010/035856 2010/13 01.04.2010<br />

(30) 25.09.2008 JP 2008246480<br />

(54) • ENZYMPRÄPARAT FÜR ADHÄSIONSGE-<br />

FORMTE LEBENSMITTELPRODUKTE UND<br />

VERFAHREN ZUR HERSTELLUNG EINES<br />

ADHÄSIONSGEFORMTEN LEBENSMITTEL-<br />

PRODUKTS<br />

• ENZYME PREPARATION FOR ADHESION-<br />

MOLDED FOODS AND METHOD FOR<br />

PRODUCING ADHESION-MOLDED FOOD<br />

• PRÉPARATION D'ENZYME POUR ALI-<br />

MENTS MOULÉS PAR ADHÉRENCE ET<br />

PROCÉDÉ POUR PRODUIRE UN ALIMENT<br />

MOULÉ PAR ADHÉRENCE<br />

(71) Ajinomoto Co., Inc., 15-1, Kyobashi 1-chome<br />

Chuo-ku, Tokyo 104-8315, JP<br />

(72) OGAWA, Teppei, Kawasaki-shi Kanagawa<br />

210-8681, JP<br />

(74) Fischer, Heinrich, Strehl Schübel-Hopf &<br />

Partner Maximilianstrasse 54, 80538<br />

München, DE<br />

A23L 1/03 → (51) A23L 1/00<br />

A23L 1/0526 → (51) C07H 1/00<br />

(51) A23L 1/10 (11) 2 340 723 A1<br />

(25) Ja (26) En<br />

(21) 09816<strong>27</strong>0.4 (22) 18.09.2009<br />

Europäisches <strong>Patent</strong>blatt<br />

<strong>European</strong> <strong>Patent</strong> <strong>Bulletin</strong><br />

<strong>Bulletin</strong> européen des brevets<br />

(84) AT BE BG CH CY CZ DE DK EE ES FI FR GB<br />

GR HR HU IE IS IT LI LT LU LV MC MK MT<br />

NL NO PL PT RO SE SI SK SM TR<br />

AL BA RS<br />

(86) JP 2009/066875 18.09.2009<br />

(87) WO 2010/035858 2010/13 01.04.2010<br />

(30) 25.09.2008 JP 2008246481<br />

(54) • VERFAHREN ZUR HERSTELLUNG EINES<br />

GEKOCHTEN REISPRODUKTS UND<br />

ENZYMPRÄPARAT FÜR EIN VERBESSER-<br />

TES GEKOCHTES REISPRODUKT<br />

• METHOD FOR PRODUCING COOKED RICE<br />

FOOD, AND ENZYME PREPARATION FOR<br />

IMPROVING COOKED RICE FOOD<br />

• PROCÉDÉ POUR PRODUIRE UN ALIMENT<br />

DE RIZ CUIT, ET PRÉPARATION D<br />

ENZYME POUR AMÉLIORER UN ALIMENT<br />

DE RIZ CUIT<br />

(71) Ajinomoto Co., Inc., 15-1, Kyobashi 1-chome<br />

Chuo-ku, Tokyo 104-8315, JP<br />

(72) YAMADA, Noriaki, Kawasaki-shi Kanagawa<br />

210-8681, JP<br />

SATO, Hiroaki, Kawasaki-shi Kanagawa 210-<br />

8681, JP<br />

KODERA, Tomohiro, Kawasaki-shi Kanagawa<br />

210-8681, JP<br />

(74) Fischer, Heinrich, Strehl Schübel-Hopf &<br />

Partner Maximilianstrasse 54, 80538<br />

München, DE<br />

A23L 1/212 → (51) A23P 1/08<br />

A23L 1/22 → (51) A23C 9/13<br />

A23L 1/236 → (51) A23C 9/13<br />

A23L 1/24 → (51) A01H 5/00<br />

(51) A23L 1/29 (11) 2 340 724 A2<br />

A23L 1/305 A61K 9/00<br />

A61P 29/00 A61K 31/198<br />

(25) En (26) En<br />

(21) 11002915.4 (22) 04.01.2007<br />

(84) AT BE BG CH CY CZ DE DK EE ES FI FR GB<br />

GR HU IE IS IT LI LT LU LV MC NL PL PT RO<br />

SE SI SK TR<br />

(30) 09.01.2006 US 757835 P<br />

(54) • Behandlung von gestressten Patienten<br />

• Treatment of stressed patients<br />

• Traitement des patients stressés<br />

(71) Nestec S.A., Avenue Nestlé 55, 1800 Vevey,<br />

CH<br />

(72) Schiffrin, Eduardo, 1023 Crissier, CH<br />

Grad, Teresa, St. Albert Alberta T8N 7C7, CA<br />

Murbach, François, 01220 Divonne, FR<br />

(74) Lock, Graham James, et al, Fry Heath &<br />

Spence LLP The Gables Massetts Road, GB-<br />

Horley, Surrey RH6 7DQ, GB<br />

(62) 07703658.0 / 1 971 230<br />

A23L 1/30 → (51) A23D 9/013<br />

A23L 1/30 → (51) A61K 31/197<br />

A23L 1/304 → (51) A61K 31/197<br />

(51) A23L 1/305 (11) 2 340 725 A1<br />

A61K 38/05 C07K 5/06<br />

(25) En (26) En<br />

(21) 11002605.1 (22) 26.10.2006<br />

(84) AT BE BG CH CY CZ DE DK EE ES FI FR GB<br />

GR HU IE IS IT LI LT LU LV MC NL PL PT RO<br />

SE SI SK TR<br />

AL BA HR MK RS<br />

(30) 28.10.2005 US 731450 P<br />

(54) • Methoden zur verwendung von verzweigten<br />

aminosäuren<br />

128<br />

Anmeldungen<br />

Applications<br />

Demandes (<strong>27</strong>/<strong>2011</strong>) 06.07.<strong>2011</strong><br />

• Methods for the use of branched chain<br />

amino acids<br />

• Méthodes d'emploi d'acides aminés à<br />

chaîne ramifiée<br />

(71) Nestec S.A., Avenue Nestlé 55, 1800 Vevey,<br />

CH<br />

(72) Greenberg, Norman Alan, New Hope, MN<br />

554<strong>27</strong>, US<br />

(74) Lock, Graham James, et al, Fry Heath &<br />

Spence LLP The Gables Massetts Road,<br />

Horley Surrey RH6 7DQ, GB<br />

(62) 06836521.2 / 1 940 252<br />

A23L 1/305 → (51) A23L 1/29<br />

A23L 1/305 → (51) C07K 5/103<br />

A23L 1/314 → (51) A23L 1/00<br />

A23L 2/56 → (51) A23C 9/13<br />

A23L 2/60 → (51) A23C 9/13<br />

(51) A23L 3/36 (11) 2 340 726 A1<br />

F25D 3/00 F25D 13/00<br />

F25D 23/00<br />

(25) Fr (26) Fr<br />

(21) 10193862.9 (22) 06.12.2010<br />

(84) AL AT BE BG CH CY CZ DE DK EE ES FI FR<br />

GB GR HR HU IE IS IT LI LT LU LV MC MK<br />

MT NL NO PL PT RO RS SE SI SK SM TR<br />

BA ME<br />

(30) 16.12.2009 FR 0959049<br />

(54) • Gefrieranlage zur Krustenbildung einem<br />

Lebensmittelprodukt<br />

• Freezer system for rind formation of a food<br />

product<br />

• Surgélateur de croûtage d'un produit<br />

alimentaire<br />

(71) CEMMI-Construction-Etude de Matériel-<br />

Maintenance Industrielle, Z.A. de Troyalac'h<br />

Rue Nicolas Appert Saint-Evarzec, 29170<br />

Fouesnant, FR<br />

(72) Rolland, Joseph, 56110, GOURIN, FR<br />

(74) Roussel, Eric Marcel Henri, et al, Cabinet<br />

Régimbeau, Espace Performance, Bâtiment<br />

K, 35769 Saint-Grégoire, FR<br />

(51) A23P 1/08 (11) 2 340 7<strong>27</strong> A1<br />

A23L 1/212 B26D 3/26<br />

(25) Fr (26) Fr<br />

(21) 09306352.7 (22) 30.12.2009<br />

(84) AT BE BG CH CY CZ DE DK EE ES FI FR GB<br />

GR HR HU IE IS IT LI LT LU LV MC MK MT<br />

NL NO PL PT RO SE SI SK SM TR<br />

AL BA RS<br />

(54) • Verfahren und Vorrichtung zum Herstellen<br />

von Kuchengarnierungen auf der Basis von<br />

Apfelfruchtfleisch<br />

• Method and device for manufacturing pie<br />

toppings using apple pulp<br />

• Procédé et dispositif de fabrication de<br />

garniture de tartes à base de pulpe de<br />

pommes<br />

(71) Creation Bois Giroult (Sarl), 84, rue de<br />

Varenne, 75007 Paris, FR<br />

(72) Passard, Alain, 75016, Paris, FR<br />

(74) Gérardin, Robert Jean René, PROT'INNOV<br />

INTERNATIONAL SA Résidence de l'Observatoire,<br />

3A, avenue Georges Clémenceau BP<br />

<strong>27</strong>64, 51066 Reims Cedex, FR<br />

(51) A24D 3/04 (11) 2 340 728 A1<br />

(25) Ja (26) En<br />

(21) 08777928.6 (22) 01.07.2008<br />

(84) AT BE BG CH CY CZ DE DK EE ES FI FR GB<br />

GR HR HU IE IS IT LI LT LU LV MC MT NL<br />

NO PL PT RO SE SI SK TR

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