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52 条记录 (耗时 0.03 秒)

    Process for producing cheese
    21.
    发明授权
    Process for producing cheese 有权
    生产奶酪的方法

    公开(公告)号：US07931925B2

    公开(公告)日：2011-04-26

    申请号：US11867939

    申请日：2007-10-05

    申请人： Per Munk Nielsen

    发明人： Per Munk Nielsen

    IPC分类号： A23C9/12

    CPC分类号： C12Y301/01004 ,  A23C9/1216 ,  A23C13/16 ,  A23C19/0328 ,  A23C19/043 ,  C12Y301/01005 ,  C12Y301/01032 ,  C12Y301/04003 ,  C12Y301/04004

    摘要： The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.

    摘要翻译： 本发明涉及一种由酶处理的奶酪乳制备奶酪的方法，以及所得奶酪作为食品中的成分。 更具体地，本发明涉及一种用选自磷脂酶，特别是磷脂酶A1，A2和B的酶处理的奶酪乳制成奶酪的方法。本发明还涉及一种稳定脂肪乳剂的方法 的牛奶组合物，例如 奶油，以及使用这种稳定的牛奶组合物，例如， 用于制造UHT霜或奶油液。

    MALTOBIONATE AS ANTIOXIDANT IN FOOD PRODUCTS
    23.
    发明申请
    MALTOBIONATE AS ANTIOXIDANT IN FOOD PRODUCTS 审中-公开
    麦芽糖苷作为食品中的抗氧化剂

    公开(公告)号：US20100173044A1

    公开(公告)日：2010-07-08

    申请号：US12666074

    申请日：2008-07-18

    申请人： Per Munk Nielsen

    发明人： Per Munk Nielsen

    IPC分类号： C12P19/12 ,  C12C11/00 ,  A23B7/00

    CPC分类号： A23L3/3571 ,  A23K10/12 ,  A23K10/14 ,  A23K20/163 ,  A23L3/3562 ,  A23V2002/00 ,  C12C5/00 ,  C12C5/004 ,  C12C5/02 ,  C12C7/04 ,  C12C11/003 ,  C12H1/14 ,  C12P19/44 ,  A23V2200/02

    摘要： Maltobionate has an antioxidative effect in food and feed products. The antioxidant can be produced directly from starch or maltose already present in the food product, using enzymatic catalyzed processes. The antioxidant production can be performed on an isolated fraction of a food product from which it can be added back to the food production process or the final food product. Alternatively, the antioxidant can be produced as an integrated part of the food production process by adding the relevant enzymes to the process.

    摘要翻译： 麦芽糖对食品和饲料产品具有抗氧化作用。 抗氧化剂可以使用酶催化方法直接从淀粉或已经存在于食品中的麦芽糖生产。 抗氧化剂生产可以在分离的一部分食品中进行，从而可以将其加入到食品生产过程或最终食品中。 或者，抗氧化剂可以通过将相关酶加入到该方法中作为食品生产过程的一个组成部分生产。

    Process for producing cheese
    25.
    发明授权
    Process for producing cheese 有权
    生产奶酪的方法

    公开(公告)号：US06875454B2

    公开(公告)日：2005-04-05

    申请号：US10379464

    申请日：2003-03-03

    申请人： Per Munk Nielsen

    发明人： Per Munk Nielsen

    IPC分类号： A23C9/12 ,  A23C19/032 ,  A23C19/04 ,  A23C19/00

    CPC分类号： C12Y301/01004 ,  A23C9/1216 ,  A23C13/16 ,  A23C19/0328 ,  A23C19/043 ,  C12Y301/01005 ,  C12Y301/01032 ,  C12Y301/04003 ,  C12Y301/04004

    摘要： The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.

    摘要翻译： 本发明涉及一种由酶处理的奶酪乳制备奶酪的方法，以及所得奶酪作为食品中的成分。 更具体地，本发明涉及一种用选自磷脂酶，特别是磷脂酶A1，A2和B的酶处理的奶酪乳制成奶酪的方法。本发明还涉及一种稳定脂肪乳剂的方法 的牛奶组合物，例如 奶油，以及使用这种稳定的牛奶组合物，例如， 用于制造UHT霜或奶油液。

    Meat tenderization with a thermolabile protease
    26.
    发明授权
    Meat tenderization with a thermolabile protease 失效
    用不耐热蛋白酶进行肉嫩化

    公开(公告)号：US06849284B2

    公开(公告)日：2005-02-01

    申请号：US10773534

    申请日：2004-02-05

    申请人： Isaac Ashie ,  Thomas Sorensen ,  Per Munk Nielsen

    发明人： Isaac Ashie ,  Thomas Sorensen ,  Per Munk Nielsen

    IPC分类号： A23L13/70 ,  A23L1/31

    CPC分类号： A23L13/74 ,  A23L13/72 ,  Y02A40/946

    摘要： The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.

    摘要翻译： 本发明涉及嫩肉的方法，其包括使肉与嫩化有效量的底物特异性有限的不耐热蛋白酶接触，其中有限的底物特异性仅消化肉的两种主要蛋白质组分中的一种。

    Process for producing cheese
    27.
    发明授权
    Process for producing cheese 有权

    公开(公告)号：US06551635B2

    公开(公告)日：2003-04-22

    申请号：US10087249

    申请日：2002-03-01

    申请人： Per Munk Nielsen

    发明人： Per Munk Nielsen

    IPC分类号： A23C1900

    CPC分类号： C12Y301/01004 ,  A23C9/1216 ,  A23C13/16 ,  A23C19/0328 ,  A23C19/043 ,  C12Y301/01005 ,  C12Y301/01032 ,  C12Y301/04003 ,  C12Y301/04004

    摘要： The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.

    Method for production of a vegetable protein hydrolyzate with proteases
    28.
    发明授权
    Method for production of a vegetable protein hydrolyzate with proteases 失效
    用蛋白酶生产植物蛋白水解产物的方法

    公开(公告)号：US5716801A

    公开(公告)日：1998-02-10

    申请号：US417715

    申请日：1995-04-06

    申请人： Per Munk Nielsen ,  Svend Eriksen ,  Ole Regnar Hansen ,  Svend Erik Kristensen ,  Peter Hvass

    发明人： Per Munk Nielsen ,  Svend Eriksen ,  Ole Regnar Hansen ,  Svend Erik Kristensen ,  Peter Hvass

    IPC分类号： A23J3/34 ,  C12P21/06 ,  A23J1/00 ,  A23L1/20 ,  C12N9/56

    CPC分类号： A23J3/346

    摘要： A well tasting and organoleptically acceptable vegetable protein hydrolyzate such as soy, pea or rice protein hydrolyzate is produced in high yield by a method using a combination of non-pH-stat hydrolysis and ultrafiltration. Preferably, the method is carried out by mixing a material containing at least 65% vegetable protein as dry matter and water to form a slurry containing a vegetable protein content of about 7-20%, heating the slurry to above 60.degree. C., adjusting the pH of the slurry to about 8.5, hydrolyzing the slurry with at least two different proteases to a degree of hydrolysis of between 15 and 35% without adjusting the pH during hydrolysis to produce a hydrolyzed slurry, inactivating the proteases and separating the hydrolyzed slurry with an ultrafiltration unit having a cut-off value above 5,000 to form a permeate containing the vegetable protein hydrolyzate. One protease may be obtained from B. Licheniformis and the other from B. Subtilis. The hydrolyzed slurry or the permeate may be treated with activated carbon, and the permeate may be concentrated by nanofiltration and/or by evaporation.

    摘要翻译： 通过使用非pH值水解和超滤的组合的方法，以高产率生产出品尝和感官可接受的植物蛋白水解产物如大豆，豌豆或米蛋白水解产物。 优选地，通过将​​含有至少65％植物蛋白作为干物质的材料和水混合以形成含有约7-20％的植物蛋白质含量的浆料，将浆料加热至60℃以上，调节 将浆料的pH调节至约8.5，用至少两种不同蛋白酶将浆料水解至15至35％之间的水解度，而不调节水解期间的pH以产生水解浆液，使蛋白酶失活并将水解的浆液与 具有超过5000的截止值的超滤单元以形成含有植物蛋白水解产物的渗透物。 一种蛋白酶可以从地衣芽孢杆菌获得，另一种来自枯草芽孢杆菌。 可以用活性炭处理水解的浆液或渗透物，并且可以通过纳滤和/或通过蒸发浓缩渗透物。