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11.发明授权Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream 有权获得蔬菜植物蛋白质级分的方法，特别是用于生产蔬菜冰淇淋的方法公开(公告)号：US08257772B2
公开(公告)日：2012-09-04
申请号：US12087794
申请日：2007-01-17
申请人： Peter Eisner , Klaus Müller , Claudia Pickardt , Andreas Malberg
发明人： Peter Eisner , Klaus Müller , Claudia Pickardt , Andreas Malberg
IPC分类号： A23G9/00
CPC分类号： A23G9/38 , A23G9/42 , A23J1/006 , A23J1/14 , A23J3/14 , A23L29/10 , A23V2002/00 , A23V2200/222
摘要： A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.
摘要翻译： 描述了一种用于获得植物蛋白级分，特别是用于生产植物性冰淇淋的方法，其中植物部分被添加到水或水性溶剂中，以便从植物部分溶解和/或分散植物蛋白质，并且其中一个或 从通过分离得到的含水混合物中分离更多的植物蛋白质级分。 根据该方法，将一种或多种具有亲脂性或两亲性边界表面的物质加入到含水混合物中，以分离出一种或多种植物蛋白质组分，混合物中溶解和/或分散的蛋白质具有亲油性或两亲性基团。 将包含附着蛋白质的物质与混合物分离。 通过该方法获得具有特别好的乳化特性的植物蛋白质级分，在制备蔬菜冰淇淋中蛋白质级分作为乳化剂是有利的。
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公开(公告)号：US20110301074A1
公开(公告)日：2011-12-08
申请号：US13201480
申请日：2010-02-26
申请人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Klaus Muller , Hubert Zimmermann , Etienne Bernath , Florian Wild , Michael Frankl , Sigrid Gruppe , Klaus Schreiber
发明人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Klaus Muller , Hubert Zimmermann , Etienne Bernath , Florian Wild , Michael Frankl , Sigrid Gruppe , Klaus Schreiber
IPC分类号： A61K38/00 , A23J1/00 , F23K1/00 , C07K14/415
CPC分类号： A23L1/3055 , A23J1/142 , A23K10/30 , A23K20/147 , A23K50/80 , A23L33/185 , A61K8/645 , A61Q19/00 , Y02A40/818
摘要： The protein preparation produced from rape seeds has a protein content of less than 90% based on the dry mass, has a brightness L*, determined according to CIE-L*a*b* color scale, of at least 70 and also has at least water-binding, oil-binding and emulsifying functionality. The method for producing a protein preparation includes dehulling the rape seeds and a mechanical deoiling process, wherein only part of the oil is separated and/or wherein the process is carried out at a temperature, averaged over the duration of the pressing process, of less than 80° C., and/or an extraction process wherein the amount of non-protein material is reduced in the protein flour and then the grain size is prepared in order to obtain a pourable material having a predetermined particle size distribution.
摘要翻译： 由油菜种子生产的蛋白质制剂的蛋白质含量基于干质量小于90％，具有至少70％的根据CIE-L * a * b *颜色标度测定的亮度L *，并且还具有 最少水结合，油结合和乳化功能。 制备蛋白质制剂的方法包括对油菜种子进行脱壳和机械脱油方法，其中只有部分油被分离和/或其中该方法在压榨过程的平均温度下进行，所述温度在压榨过程中平均 和/或提取方法，其中在蛋白质粉中减少非蛋白质材料的量，然后制备晶粒尺寸以获得具有预定粒度分布的可倾倒材料。
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13.发明申请METHOD FOR THE WET-CHEMICAL TRANSFORMATION OF BIOMASS BY HYDROTHERMAL CARBONIZATION 审中-公开通过氢热碳化法生物质的湿化学转化方法公开(公告)号：US20100101142A1
公开(公告)日：2010-04-29
申请号：US12450323
申请日：2007-12-11
IPC分类号： C10L5/00
摘要： A method for converting biomass into higher-energy-density solids, in particular carbon, humus or peat, is described. In the method, organic substances from the biomass are suspended in water to form a suspension and at least a part of the suspension to be converted is heated to a reaction temperature and is converted into higher-energy-density solids by hydrothermal carbonization at elevated pressure. The conversion is carried out in a reaction volume which is located underneath the Earth's surface. Uniformity of the product quality and an increase in the economic efficiency of the process are achieved by the method.
摘要翻译： 描述了将生物质转化为高能密度固体，特别是碳，腐殖质或泥炭的方法。 在该方法中，将来自生物质的有机物质悬浮在水中以形成悬浮液，并将待转化的悬浮液的至少一部分加热至反应温度，并通过在高压下进行水热碳化转化为更高能量密度的固体 。 转化在位于地球表面下方的反应体积中进行。 通过该方法实现了产品质量的均匀性和经济效率的提高。
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14.发明申请公开(公告)号：US20090203092A1
公开(公告)日：2009-08-13
申请号：US11884468
申请日：2005-11-30
摘要： The present invention relates to a biofuel mixture comprising a fraction of fatty acid alkyl esters and at least one fraction of bound glycerol in an amount of ≧1 wt %, based on the glycerol backbone, and a method and a device for producing said biofuel mixture.The biofuel mixture can be produced inexpensively, can also be utilized as a fuel in diesel engines without additional heating and can be added to conventional diesel fuel.
摘要翻译： 本发明涉及包含一部分脂肪酸烷基酯和至少一部分结合甘油的生物燃料混合物，其量为基于甘油主链的> = 1重量％，以及用于生产所述生物燃料的方法和装置 混合物。 生物燃料混合物可以廉价地生产，也可以用作柴油发动机中的燃料而不需要额外的加热，并且可以添加到常规的柴油燃料中。
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公开(公告)号：US08309160B2
公开(公告)日：2012-11-13
申请号：US12449073
申请日：2008-01-22
申请人： Klaus Müller , Peter Eisner , Michael Schott , Jürgen Bez , Stefanie Bader , Katrin Hasenkopf , Michael Frankl
发明人： Klaus Müller , Peter Eisner , Michael Schott , Jürgen Bez , Stefanie Bader , Katrin Hasenkopf , Michael Frankl
IPC分类号： A23J1/00
摘要： A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.
摘要翻译： 用于改变植物蛋白制剂的风味特征的方法，特别是来自豆科植物的蛋白质制剂。 在添加到食品中之前，将蛋白质制剂与水溶性碳水化合物接触，该接触有利地影响来自豆科植物的蛋白质制剂的风味特性，使得该制剂可以在没有基本变化的情况下用于食品中 其味道。
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16.发明申请ELIMINATION OF UNWANTED ACCOMPANYING SUBSTANCES FROM VEGETABLE PROTEIN EXTRACTS 审中-公开从蔬菜提取物中清除未经处理的相关物质公开(公告)号：US20110027433A1
公开(公告)日：2011-02-03
申请号：US12681558
申请日：2008-10-02
申请人： Friedrich Ruf , Ulrich Sohling , Katrin Hasenkopf , Peter Eisner , Klaus Müller , Claudia Pickardt , Jürgen Bez
发明人： Friedrich Ruf , Ulrich Sohling , Katrin Hasenkopf , Peter Eisner , Klaus Müller , Claudia Pickardt , Jürgen Bez
CPC分类号： A23J1/14 , A23L5/273 , A23L11/34 , A23V2002/00 , A23V2200/21 , A23V2250/21
摘要： The invention relates to a method for eliminating unwanted accompanying substances, particularly fragrance, flavor, and colour components, from vegetable proteins. Said method encompasses the following steps: (i) a vegetable raw material is extracted using an extracting agent such that, a vegetable protein extract is obtained; (ii) an inorganic adsorber material is added to the vegetable protein extract, a process in which unwanted accompanying substances, especially fragrance, flavor, and/or colour components, are bonded to the inorganic adsorber material.
摘要翻译： 本发明涉及从植物蛋白质中消除不需要的伴随物质，特别是香料，风味剂和颜色成分的方法。 所述方法包括以下步骤：（i）使用提取剂萃取植物原料，得到植物蛋白提取物; （ii）向植物蛋白提取物中加入无机吸附材料，其中不希望的伴随物质，特别是香料，风味剂和/或颜色成分与无机吸附材料结合。
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17.发明申请Method For Obtaining a Vegetable Plant Protein Fraction, in Particular For Producing Vegetable Ice Cream 有权获取蔬菜植物蛋白质分数的方法，特别是用于生产蔬菜冰淇淋的方法公开(公告)号：US20090011107A1
公开(公告)日：2009-01-08
申请号：US12087794
申请日：2007-01-17
申请人： Peter Eisner , Klaus Muller , Claudia Pickardt , Andreas Malberg
发明人： Peter Eisner , Klaus Muller , Claudia Pickardt , Andreas Malberg
CPC分类号： A23G9/38 , A23G9/42 , A23J1/006 , A23J1/14 , A23J3/14 , A23L29/10 , A23V2002/00 , A23V2200/222
摘要： A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.
摘要翻译： 描述了一种用于获得植物蛋白级分，特别是用于生产植物性冰淇淋的方法，其中植物部分被添加到水或水性溶剂中，以便从植物部分溶解和/或分散植物蛋白质，并且其中一个或 从通过分离得到的含水混合物中分离更多的植物蛋白质级分。 根据该方法，将一种或多种具有亲脂性或两亲性边界表面的物质加入到含水混合物中，以分离出一种或多种植物蛋白质组分，混合物中溶解和/或分散的蛋白质具有亲油性或两亲性基团。 将包含附着蛋白质的物质与混合物分离。 通过该方法获得具有特别好的乳化特性的植物蛋白质级分，在制备蔬菜冰淇淋中蛋白质级分作为乳化剂是有利的。
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公开(公告)号：US20120009287A1
公开(公告)日：2012-01-12
申请号：US13202770
申请日：2010-02-26
申请人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Florian Wild , Klaus Muller
发明人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Florian Wild , Klaus Muller
CPC分类号： A23L1/3055 , A23J1/142 , A23K10/30 , A23K20/147 , A23K50/80 , A23L33/185 , A61K8/645 , A61Q19/00 , Y02A40/818
摘要： The present invention relates to a method of obtaining protein preparations from sunflower seeds as well as protein preparations produced with the method. In the method the sunflower seeds are dehulled to a residual hull content of 5% by weight or dehulled sunflower seeds with a residual hull content of 5% by weight are provided. Mechanical partial deoiling of the dehulled sunflower seeds is carried out through pressing up to a fat or oil content of the dehulled sunflower seeds in the range 10 to 35% by weight. After carrying out one or more extraction steps with at least one solvent, a defatted flour containing protein is obtained as a protein preparation. Both optically and functionally the protein preparation has very advantageous properties which allow it to be used directly in the food product or animal feed sector.
摘要翻译： 本发明涉及从向日葵种子获得蛋白质制剂的方法以及用该方法制备的蛋白质制剂。 在该方法中，向日葵种子脱壳至5重量％的残余壳体含量，或提供残余壳体含量为5重量％的脱壳向日葵种子。 脱壳的向日葵种子的机械部分脱油是通过将脱壳的向日葵种子的脂肪或油含量压榨10至35重量％进行的。 在用至少一种溶剂进行一个或多个提取步骤之后，获得含有蛋白质的脱脂面粉作为蛋白质制剂。 在光学和功能上蛋白质制备都具有非常有利的性质，其允许其直接用于食品或动物饲料部门。
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19.发明申请Method for Producing a Vegetable Protein Ingredient for Ice Cream and Ice Cream Containing Said Protein Ingredient 审中-公开生产含有所述蛋白成分的冰淇淋和冰淇淋的蔬菜蛋白质成分的方法公开(公告)号：US20080089990A1
公开(公告)日：2008-04-17
申请号：US11795413
申请日：2006-01-17
申请人： Peter Eisner , Klaus Muller , Udo Knauf , Gerhard Kloth
发明人： Peter Eisner , Klaus Muller , Udo Knauf , Gerhard Kloth
CPC分类号： A23G9/38 , A23G2200/10
摘要： The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dispersed in an aqueous phase, any fibres contained in the aqueous phase are separated and the lupin protein is separated from the aqueous phase in order to obtain the protein ingredient. The invention is characterised in that for the protein extraction step a pH value of 6≦pH
摘要翻译： 本发明涉及一种生产冰淇淋植物蛋白成分的方法。 根据所述方法，在蛋白质提取步骤中，将破碎的羽扇豆种子中含有的羽扇豆蛋白的一部分溶解或至少分散在水相中，分离含水相中的任何纤维，并将羽扇豆蛋白与水相 相以获得蛋白质成分。 本发明的特征在于，对于蛋白质提取步骤，为水相设定pH <6，pH <7。 本发明还涉及含有从羽扇豆苷获得的蛋白成分的优选纯的植物性冰淇淋。 冰淇淋在口中具有与常规冰淇淋相当的质感，并且部分地超过后者对于冷和乳状纹理的敏感度的质量标准。
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20.发明申请Matrix Liquid for Producing a Chip Removal Suspension and Used as a Lubricating or Machining Liquid 失效用于生产切屑悬浮液并用作润滑或加工液体的基质液体公开(公告)号：US20080016783A1
公开(公告)日：2008-01-24
申请号：US11629539
申请日：2005-06-10
申请人： Peter Eisner , Michael Menner
发明人： Peter Eisner , Michael Menner
IPC分类号： C10M175/00 , C09K3/14
CPC分类号： C10M173/02 , C10M175/00 , C10M175/0016 , C10M175/0058 , C10M175/04 , C10M2209/12 , C10N2220/142 , C10N2230/02 , C10N2230/16 , C10N2230/64 , C10N2240/08 , C10N2240/401 , C10N2250/12
摘要： The invention relates to a matrix liquid for producing machining suspensions, a machining suspension produced with the matrix and a method of fractionating the used machining suspension yielded after use. The invention also relates to a homogeneous mixture of a polymer or various polymers and water. The mixture can be used especially advantageously in all technical applications requiring a liquid with lubricating properties. In the present invention, a mixture of water and a thickening agent, respectively a polymer or a multiplicity of polymers, is utilized as the matrix liquid or lubricating liquid. The cutting grains can be separated very easily and quickly from the used machining suspension produced with this matrix liquid; for reuse. Less process water is required and the process water can be simply purified as there is no complicated getting rid of an alcohol charge.
摘要翻译： 本发明涉及一种用于生产加工悬浮液的基质液，用该基质生产的机加工悬浮液，以及使用后产生的二手加工悬浮液的分馏方法。 本发明还涉及聚合物或各种聚合物和水的均匀混合物。 该混合物可以特别有利地用于需要具有润滑性能的液体的所有技术应用中。 在本发明中，使用水和增稠剂（分别为聚合物或多种聚合物）的混合物作为基质液体或润滑液。 切割谷物可以非常容易和快速地从用该基质液体生产的二手加工悬浮液分离; 用于重用。 需要较少的工艺用水，并且可以简单地净化工艺用水，因为没有复杂的去除酒精装料。
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