利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

371 条记录 (耗时 0.018 秒)

    Soluble composition having enzymatic activity and improved stability
    94.
    发明申请
    Soluble composition having enzymatic activity and improved stability 审中-公开
    具有酶活性和稳定性提高的可溶性组合物

    公开(公告)号：US20080044398A1

    公开(公告)日：2008-02-21

    申请号：US11486419

    申请日：2006-07-13

    申请人： Sangyeol Kwon

    发明人： Sangyeol Kwon

    IPC分类号： A23C21/00 ,  A23L1/30 ,  A23L2/00 ,  A61K38/54

    CPC分类号： A23C9/1216 ,  A23L2/02 ,  A23L29/06 ,  A23L29/35 ,  A23V2002/00 ,  A61K38/00 ,  C12Y304/21062 ,  A23V2250/5114

    摘要： A dry, powdered enzyme is dispersed in a dry, powdered maltodextrin carrier by dry mixing to provide a soluble composition having enzymatic activity and improved stability. The composition provides fibrinolytic activity when the enzyme is a fibrinolytic enzyme, such as nattokinase, and the fibrinolytic activity is added to supplement foods when the composition is dissolved in liquid food components.

    摘要翻译： 干燥的粉末状酶通过干混合分散在干粉状的麦芽糖糊精载体中，以提供具有酶活性和改善的稳定性的可溶性组合物。 当酶是纤维蛋白溶解酶如纳豆激酶时，组合物提供纤维蛋白溶解活性，并且当组合物溶解在液体食品组分中时，加入纤维蛋白溶解活性来补充食物。

    Protein-Rich Baked Food and Process for Producing the Same
    95.
    发明申请
    Protein-Rich Baked Food and Process for Producing the Same 审中-公开
    富含蛋白质的烘焙食品及其生产工艺

    公开(公告)号：US20070264392A1

    公开(公告)日：2007-11-15

    申请号：US10580665

    申请日：2003-11-28

    申请人： Daisuke Maejima ,  Shigeru Mineo

    发明人： Daisuke Maejima ,  Shigeru Mineo

    IPC分类号： A23L1/304 ,  A21D13/00 ,  A23C21/00 ,  A23D7/00

    CPC分类号： A21D2/263 ,  A21D2/02 ,  A21D2/181 ,  A21D13/064 ,  A23L33/19

    摘要： This invention provides a high-protein baked food product, comprising at least: at least 15% by weight (on a dry weight basis), based on the whole food product, of a protein component; an oil and fat component and a saccharide component, wherein the high-protein baked food product is obtainable by finely grinding a first material mixture comprising a protein component, an oil and fat component, and a saccharide component, stirring the mixture to prepare a creamy primary product, mixing the primary product with a secondary material mixture provided separately from the primary product and comprising at least an oil and fat component and a saccharide component, and baking the mixture. This baked food product contains protein in a high concentration, is soft and has good chewability and dissolvability within the mouth.

    摘要翻译： 本发明提供一种蛋白质组分的至少15重量％（以干重为基准）的蛋白质组分的高蛋白质烘焙食品，基于整个食品; 油脂成分和糖成分，其中所述高蛋白焙烧食品可通过将包含蛋白质成分，油脂成分和糖成分的第一物料混合物精细研磨，搅拌该混合物以制备奶油 初级产品，将初级产物与主要产品分开提供并且至少包含油脂成分和糖组分提供的第二种材料混合物，并烘烤该混合物。 这种烘焙食品含有高浓度的蛋白质，是柔软的，在口中具有良好的咀嚼性和溶解性。

    Methods for improving the storage and handling characteristics of condensed whey permeate
    96.
    发明申请
    Methods for improving the storage and handling characteristics of condensed whey permeate 有权
    改善冷凝乳清渗透物的储存和处理特性的方法

    公开(公告)号：US20070207249A1

    公开(公告)日：2007-09-06

    申请号：US11367064

    申请日：2006-03-03

    申请人： Joseph Harris ,  Paul Mostyn

    发明人： Joseph Harris ,  Paul Mostyn

    IPC分类号： A23C21/00

    CPC分类号： A23J3/08 ,  A23K10/28 ,  A23K20/147 ,  A23K50/10 ,  Y02P60/875

    摘要： A method of improving the storage and handling characteristics of a condensed whey permeate (“CWP”) comprising the steps of: (a) obtaining a CWP that: (i) has a total solids content in the range of about 20% to about 75% by weight and has a water content in the range of about 80% to about 25% by weight; (ii) has a lactose concentration of at least 70% by weight of the total solids content; and (iii) is at a pH of less than 8; and (b) treating the CWP with at least a sufficient proportion of alkali to raise the pH to at least 8. Also, a method comprising the steps of: (a) obtaining a CWP that does not exhibit substantial crystallization; and (b) treating the CWP with at least a sufficient proportion of alkali to reduce the amount of crystallization obtained using a 30 mesh screen for a sample of the treated CWP relative to a sample of the untreated CWP when tested after storing for 7 days at a temperature range having an upper limit that is at least 28° C. (50° F.) below the sufficient temperature to dissolve at a pH of about 7 an equivalent concentration of lactose in water to the concentration of lactose to water that is in the untreated CWP.

    摘要翻译： 一种改善冷凝乳清渗透物（“CWP”）的储存和处理特性的方法，包括以下步骤：（a）获得CWP：（i）总固体含量范围为约20％至约75 重量％，水含量在约80％至约25％的范围内; （ii）具有至少70重量％的总固体含量的乳糖浓度; 和（iii）的pH小于8; 和（b）用至少足够比例的碱处理CWP以将pH升高至至少8.此外，包括以下步骤的方法：（a）获得不显示实质结晶的CWP; 和（b）使用至少足够比例的碱处理CWP以减少使用30目筛网获得的用于处理的CWP样品相对于未处理的CWP的样品的结晶量，在储存7天后进行测试 温度范围具有低于充分温度至少28℃（50°F）的温度，以在约7℃的pH下溶解在水中的乳糖当量浓度至乳糖浓度为 未经处理的CWP。

    Pressure treating food to reduce spoilage
    97.
    发明申请
    Pressure treating food to reduce spoilage 有权
    压力处理食物以减少腐败

    公开(公告)号：US20060153962A1

    公开(公告)日：2006-07-13

    申请号：US10530536

    申请日：2003-10-08

    申请人： Tim Carroll ,  Ping Chen ,  Michelle Harnett ,  James Harnett

    发明人： Tim Carroll ,  Ping Chen ,  Michelle Harnett ,  James Harnett

    IPC分类号： A23C21/00

    CPC分类号： A23L3/0155 ,  A23C9/123 ,  A23C9/1234 ,  A23C19/097 ,  A23C2210/15

    摘要： The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

    摘要翻译： 本发明广泛地描述了一种对含有培养物的食品进行压力处理的方法，其中压力处理在这样的条件下进行，使得当腐败微生物群落的生长减少，延迟，防止或消除时，培养物可以存活。 根据本发明处理的食物包括文化乳制品（如酸奶），水果和蔬菜汁以及其它乳制品（如奶酪）。

    Stabilization of fermented dairy compositions using whey from nisin-producing cultures
    98.
    发明授权
    Stabilization of fermented dairy compositions using whey from nisin-producing cultures 有权
    使用来自乳链菌肽生成培养物的乳清来稳定发酵乳制品组合物

    公开(公告)号：US6136351A

    公开(公告)日：2000-10-24

    申请号：US386609

    申请日：1999-08-31

    申请人： K. Rajinder Nauth ,  Scott Brooks

    发明人： K. Rajinder Nauth ,  Scott Brooks

    IPC分类号： A23C9/12 ,  A23C9/123 ,  A23C9/13 ,  A23C9/158 ,  A23C21/00 ,  A23C21/02

    CPC分类号： A23C9/1236 ,  A23C21/00 ,  A23C9/1585

    摘要： This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose during storage. The methods include adding nisin-containing whey derived from a nisin-producing culture to the fermented dairy product. The whey is obtained from a nisin-producing culture by removing the nisin-producing microorganisms with the curds from the fermentation. The invention further provides methods which yield stabilized fermented dairy products that may be flavored and/or sweetened with syrups.

    摘要翻译： 本发明提供了稳定的发酵乳制品组合物，例如酸奶，其中基本上消除了储存期间过度酸度和苦味的发展。 稳定的组合物通过掺入来自乳链菌肽生成培养物的乳链菌肽乳清得到。 本发明还涉及一种制备稳定发展过度酸度的发酵乳制品的方法，一种稳定发酵乳制品的方法，以及一种稳定发酵乳制品以防止储存期间乳糖消耗的方法。 所述方法包括将来自乳链菌肽生成培养物的乳链菌肽乳清添加到发酵乳制品中。 通过从发酵的凝乳中除去乳链菌肽生成微生物，从乳链菌肽生成培养物获得乳清。 本发明进一步提供了产生可用糖浆调味和/或增甜的稳定的发酵乳制品的方法。

    Process for preparing a food gel
    99.
    发明授权
    Process for preparing a food gel 失效
    食品凝胶制备方法

    公开(公告)号：US5932272A

    公开(公告)日：1999-08-03

    申请号：US675533

    申请日：1996-07-03

    申请人： Alois Raemy ,  Paulo Fernandes

    发明人： Alois Raemy ,  Paulo Fernandes

    IPC分类号： A23J3/08 ,  A23L9/10 ,  A23L21/10 ,  A23L29/231 ,  A23L29/256 ,  A23L29/269 ,  A23L1/04 ,  A23C21/00

    CPC分类号： A23J3/08 ,  A23L29/231 ,  A23L29/256 ,  A23L29/27 ,  A23L9/12

    摘要： A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of from 5% to 15% and so that the polysaccharide is in an amount of from 0.05% to 0.25%, and then the sol is subjected to a hydrostatic pressure of from 200 MPa to 800 MPa for from 1 minute to 20 minutes.

    摘要翻译： 通过制备乳糖蛋白质和多糖的水性溶胶来获得食品凝胶组合物，使得基于溶胶重量，乳糖蛋白的量为5％至15％，并且使多糖处于 的量为0.05％至0.25％，然后将溶胶进行200MPa至800MPa的静水压1分钟至20分钟。

    Food dressing
    100.
    发明授权
    Food dressing 失效
    食物敷料

    公开(公告)号：US5817363A

    公开(公告)日：1998-10-06

    申请号：US686230

    申请日：1996-07-23

    申请人： Marinus Adriaan Evert Bakker ,  Petronella Clementia Maria Weisenborn

    发明人： Marinus Adriaan Evert Bakker ,  Petronella Clementia Maria Weisenborn

    IPC分类号： A23L27/60 ,  A23L1/0526 ,  A23C21/00 ,  A23L1/0522

    CPC分类号： A23L27/60

    摘要： Food dressing constituted of an aqueous phase and 0-40 wt. % of fat and/or oil, further containing a non-ionic thickening agent and an electrolyte and having a pH not greater than 4, and which contains also 3-8 wt. % of heat denatured globular protein, which dressing is prepared by a process comprising the steps a. dissolving a globular protein, a non-ionic thickening agent and an electrolyte in water, b. adjusting the pH to

    摘要翻译： 食物敷料由水相和0-40重量％ ％的脂肪和/或油，还含有非离子增稠剂和电解质，并且pH不大于4，并且还含有3-8wt。 ％的热变性球状蛋白，该敷料通过包括步骤a的方法制备。 将球状蛋白，非离子增稠剂和电解质溶于水中，b。 通过加酸调节pH至<4; c。 加热并缓慢搅拌溶液使蛋白质变性发生，d。 冷却，例如 任选地混合其他成分，其中任选地，步骤d遵循步骤e。