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    Hemiron-enriched amino acid preparation and a process for the preparation of hemiron-enriched amino acid preparations from hemproteins
    3.
    发明公开
    Hemiron-enriched amino acid preparation and a process for the preparation of hemiron-enriched amino acid preparations from hemproteins 失效
    富集从血红素蛋白制备的血红素铁富集的氨基酸制剂血红素铁氨基酸制剂和方法。

    公开(公告)号：EP0061556A1

    公开(公告)日：1982-10-06

    申请号：EP81850050.6

    申请日：1981-03-20

    申请人： AB Pripps Bryggerier

    发明人： Eriksson, Caj

    IPC分类号： C07G7/04

    CPC分类号： C07K14/805 ,  A23J3/345 ,  A23L33/18 ,  A61K38/017 ,  C07K14/795

    摘要： Hemiron-enriched amino acid preparation consisting of aggregates of hemprotein fragments with hem bonded to histidin groups present in the fragment and a method for preparing this amino acid preparation from hemproteins, especially hemoglobin, wherein the hemprotein in a manner known per se at first is hemolyzed and denaturated and subsequently split with the aid of proteolytic enzymes to the formation of one hemiron-enriched and one fraction which does not contain hemiron and separation of these fractions from each other. The amino acid preparation is suitable for iron enrichment of for instance foodstuffs and for use in pharmaceutical iron preparations.

    摘要翻译： Hemiron富集氨基酸制备由具有下摆血红素蛋白片段的聚集体结合到存在于片段和用于制备从hemproteins此氨基酸制剂，爱尤其血红蛋白，worin以本身已知在第一方式的血红素蛋白的方法的组氨酸基团的溶血 和变性，随后用蛋白水解酶的帮助下一个hemiron富集和一种馏分不包含，从海誓山盟hemiron和合成馏分的分离的形成分开。 氨基酸制剂是适用于例如食品铁富集和用于药物铁制剂的用途。

    Process for preparing crumb products
    6.
    发明公开
    Process for preparing crumb products 失效
    Verfahren zur Herstellung von Krumenprodukten。

    公开(公告)号：EP0016745A2

    公开(公告)日：1980-10-01

    申请号：EP80850030.0

    申请日：1980-03-13

    申请人： Turos-Foodprocessing AB

    发明人： Turos, Sandor

    IPC分类号： A23G1/00

    CPC分类号： A23G1/047 ,  A23G1/042 ,  A23G1/56 ,  A23G2200/12

    摘要： A process for the manufacturing of crumb products comprising preparation of a first raw material flow F1 containing components or part flows f1 - f4, whereof f2 and f4 are optional but preferably present, of which
    f1 contains liquid milk or milk products such as completely or partly defatted fresh milk, defatted or whole condensed milk, whey, completely or partly desalted whey, butter milk, casein or caseinate, whey protein concentrate or combinations thereof, at a dry solids content of 20-70% by weight, especially 30-45% by weight, suitably at a temperature of about 50°C;
    f2 contains sugar raw materials in the form of tetroses, pentoses, hexoses such as glucose, fructose, galactose, sugar alcohols such as sorbitol, disaccharides such as lactose, maltose, dextromaltose, partially hydrolyzed starch, syrup products, xylitol or different combinations thereof, suitably in an aqueous solution;

    f3 contains dry protein raw materials such as vegetable protein, dry milk solids, whey powder, butter milk powder, which suitably are admixed with water and treated in a colloid mill, at the same dry solids contents as stated for f1;
    f4 contains one or more amino acids, preferably in combination with one or more reducing sugars, suitably in an aqueous solution; and a second flow F2 consisting of part flows f5 and optionally f6, of which
    f5 contains fatty components in the form of cream, suitably with a fat content of 12-35% by weight, butter, butter oil, vegetable and/or animal fat products or fat-containing products or mixtures thereof;
    f6 consists of an emulsifier for the fat phase, which promotes the formation of emulsions of the type oil-in-water, e.g. glyceryl monostearate;

    and that the flow F1 at a dry solids content of 20-70% by weight and a pH in the range 4-8, preferably 6.5-7.5, is heat-treated at a temperature of 100-130°C during a period of time of about 7-2 minutes for performing a Maillard reaction, and subsequently is cooled to a temperature of suitably 80-95°C;
    whereupon the flows F1 at the said temperature and F2 suitably at a temperature of 65-75°C are metered into an emulsifying vessel to the formation of an emulsion of F2 in F1, which emulsion after an optional adjustment of the water content is submitted to a homogenizing treatment in a homogenizer, whereupon the crumb emulsion formed is either used directly or dried to the formation of a powder which optionally can be submitted to a further heat-treatment such as in a fluidized bed for a completing Mailiard reaction, further drying to a water content of suitably 1.5-6° a by weight. especially 2-3.5° by weight, and sieving for obtaining a desired fraction

    摘要翻译： 一种用于生产碎屑产品的方法，包括制备含有组分或部分流f1-f4的第一原料流F1，其中f2和f4是任选的，但优选存在，其中f1包含液体乳或乳制品，例如完全或 乳清，完全或部分脱盐的乳清，乳酪，酪蛋白或酪蛋白酸盐，乳清蛋白浓缩物或其组合，干固体含量为20-70重量％，特别是30-45的部分脱脂新鲜牛奶，脱脂或全部炼乳 重量％，适宜地在约50℃的温度下; ... f2包含四氢呋喃，戊糖，己糖如葡萄糖，果糖，半乳糖，糖醇如山梨糖醇，二糖如乳糖，麦芽糖， 葡聚糖，部分水解淀粉，糖浆产品，木糖醇或其不同组合，适当地在水溶液中; ... f3含有干蛋白原料，如植物蛋白，干乳固体， y粉末，黄油奶粉，其适当地与水混合并在胶体磨中以与f1相同的干固体含量进行处理; ... f4含有一种或多种氨基酸，优选与一种或多种还原糖组合。 适当地在水溶液中; ...和由部分流动f5和任选的f 6组成的第二流F2，其中... f5含有霜状形式的脂肪组分，适合的脂肪含量为12-35％重量的黄油， 黄油，植物和/或动物脂肪产品或含脂肪的产品或其混合物; ... f6由用于脂肪相的乳化剂组成，其促进形式的水包油型乳液，例如 甘油单硬脂酸酯; ...并且干燥固体含量为20-70重量％，pH范围为4-8，优选6.5-7.5的流动F1在100-130℃的温度下进行热处理 进行美拉德反应约7-2分钟的时间段，然后冷却到适当的80-95℃的温度;然后在所述温度下流动F1，在适当温度为65-75℃ 将DEGC计量加入到乳化容器中以在F1中形成F2的乳液，将任选的水含量调节后的乳液在均化器中进行均化处理，由此形成的碎屑乳液直接使用或干燥 为了形成粉末，其任选地可以进行进一步的热处理，例如在流化床中用于完成美拉德反应，进一步干燥至1.5-6重量％，特别是2-3.5％的水含量，通过 重量和筛分以获得所需的压裂 灰。