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公开(公告)号：US20100143553A1
公开(公告)日：2010-06-10
申请号：US11989123
申请日：2006-07-26
摘要： A method of forming a snack food product comprising partially scrambling eggs to obtain partially scrambled eggs having a curd size of about 1 to about 8 mm, mixing at least one food grade binder with the partially scrambled eggs, fully cooking the scrambled eggs, shaping the fully-cooked scrambled eggs, and battering the shaped scrambled eggs.
摘要翻译： 一种形成零食食品的方法，其包括部分加扰卵以获得凝乳大小为约1至约8mm的部分炒鸡蛋，将至少一种食品级粘合剂与部分炒鸡蛋混合，将炒鸡蛋完全烹饪， 完全煮熟的鸡蛋，并捣毁形状的炒鸡蛋。
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公开(公告)号：US07709039B2
公开(公告)日：2010-05-04
申请号：US11971011
申请日：2008-01-08
IPC分类号： A23L1/32
摘要： The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.
摘要翻译： 本发明涉及一种用于制备煎蛋制品的制剂和方法，其可以在微波炉或其他烘箱内进行冷冻以供将来加热以供个人消费。 加入各种成分并混合到每个液体蛋清和液体蛋黄部分。 将液体蛋清部分预热，然后沉积在模具中，以在受控的温度和湿度条件下进行慢速烹饪。 将液体蛋黄部分预热，然后加入到模具中以放置在蛋清部分上。 经过短时间的烹饪，含有配制的煎蛋的模具被运送到冷冻机组，用于冷冻，包装和储存。 在将来的时间，可以取出冷冻配制的煎蛋制品，以解冻和烹饪以供个人消费。
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公开(公告)号：US07597923B2
公开(公告)日：2009-10-06
申请号：US10559629
申请日：2004-10-29
CPC分类号： A23D7/0053 , A23L27/60 , A23L33/11 , A23V2002/00 , A23V2250/2136
摘要： The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. An oil-in-water emulsified food product containing a complex of plant sterol with egg yolk lipoprotein is provided. This oil-in-water emulsified food product can be obtained by a production method having a step wherein a liquid dispersion of a complex is prepared by adding a water-based medium as needed to egg yolk lipoprotein and plant sterol followed by stirring and mixing; a step wherein water-phase ingredient(s) are added as needed, stirred and mixed; and a step wherein oil-phase ingredient(s) are added and an emulsification treatment is performed.
摘要翻译： 本发明提供含有植物甾醇的水包油乳化食品，其具有降低血液中胆固醇水平的作用，并且具有光滑的质地和优异的乳化稳定性。 提供含有植物甾醇与蛋黄脂蛋白复合物的水包油乳化食品。 该水包油型乳化食品可以通过具有以下步骤的制备方法获得：其中通过根据需要向蛋黄脂蛋白和植物甾醇中加入水性培养基，然后搅拌和混合来制备复合物的液体分散体; 其中根据需要加入水相成分，搅拌并混合; 和其中加入油相成分并进行乳化处理的步骤。
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公开(公告)号：US07572476B2
公开(公告)日：2009-08-11
申请号：US10322940
申请日：2002-12-18
申请人： Ahmad Akashe , Asma Ahad , Andrew McPherson
发明人： Ahmad Akashe , Asma Ahad , Andrew McPherson
IPC分类号： A23L1/32
摘要： This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the surfaces of the soy bean particles are coated with the binder, and forming the premix into a self-supporting shape that is substantially similar to a natural nut shape. The resulting simulated nut product is healthier due to the substantial soy content used instead of real nutmeat, while replicating authentic nut flavor, crunch, appearance, texture, and the like. The simulated nuts of the present invention can be made at less cost than obtaining real nuts.
摘要翻译： 本发明涉及模拟螺母生产。 更具体地说，本发明涉及一种用于生产模拟螺母的方法，所述方法包括通过混合具有表面的大豆颗粒，坚果调味剂和包含可湿式流动形式的糖的粘合剂来提供预混物，其中大豆的表面 颗粒被粘合剂涂覆，并将预混物形成为基本上类似于天然螺母形状的自支撑形状。 所产生的模拟的坚果产品由于使用大量的大豆脂肪而不是真正的肉酱，而且具有真正的坚果风味，紧致，外观，质地等等，更健康。 与获得真实的坚果相比，本发明的模拟螺母的成本可以低。
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公开(公告)号：US20090181124A1
公开(公告)日：2009-07-16
申请号：US12040721
申请日：2008-02-29
CPC分类号： C12N9/1029 , A21D8/042 , A23L15/25 , A23L33/10 , A23L33/195 , C11B3/003 , C12P7/62 , C12P7/6436 , C12P7/6454 , C12P7/6481
摘要： The present invention relates to a method of producing a variant lipid acyltransferase enzyme comprising: (a) selecting a parent enzyme which is a lipid acyltransferase enzyme characterised in that the enzyme comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T N, M or S; (b) modifying one or more amino acids to produce a variant lipid acyltransferase; (c) testing the variant lipid acyltransferase for activity on a galactolipid substrate, and optionally a phospholipid substrate and/or optionally a triglyceride substrate; (d) selecting a variant enzyme with an enhanced activity towards galactolipids compared with the parent enzyme; and optionally (e) preparing a quantity of the variant enzyme. The present invention further relates to variant lipid acyltransferase enzyme characterised in that the enzyme comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, X, Q, T N, M or S, and wherein the variant enzyme comprises one or more amino acid modifications compared with a parent sequence at any one or more of the following amino acid residues when aligned to SEQ ID No. 2: Ser3, Leu17, Ala114, Trp111, Tyr117, Leu118, Pro156, Gly159, Gln160, Asn161, Pro162, Ser163, Ala164, Arg165, Ser166, Gln167, Lys168, Val169, Val170, Glu171, Ala172, Tyr179, Gln182, Lys187, His180, Asn181, Met209, Leu210, Arg211, Asn215, Lys284, Met285, Gln289, Val290, Ala309, Ser310, Lys22, Met23, Gly40, Asn80, Pro81, Lys82, Val112, Asn87, Asn88, −318.
摘要翻译： 本发明涉及一种生产变体脂质酰基转移酶的方法，包括：（a）选择脂质酰基转移酶的母体酶，其特征在于该酶包含氨基酸序列基序GDSX，其中X是一个或多个 以下氨基酸残基L，A，V，I，F，Y，H，Q，TN，M或S; （b）修饰一个或多个氨基酸以产生变体脂质酰基转移酶; （c）测试变体脂质酰基转移酶对半乳糖脂底物和任选的磷脂底物和/或任选的甘油三酯底物的活性; （d）与母体酶相比，选择对半乳糖脂增强活性的变体酶; 和（e）制备一定量的变体酶。 本发明还涉及变体脂质酰基转移酶，其特征在于该酶包含氨基酸序列基序GDSX，其中X是以下氨基酸残基L，A，V，I，F，Y，X，Q中的一个或多个 ，TN，M或S，并且其中当与SEQ ID No.2对应时，所述变体酶与任何一个或多个以下氨基酸残基的亲本序列相比，包含一个或多个氨基酸修饰：Ser3，Leu17，Ala114， Trp111，Tyr117，Leu118，Pro156，Gly159，Gln160，Asn161，Pro162，Ser163，Ala164，Arg165，Ser166，Gln167，Lys168，Val169，Val170，Glu171，Ala172，Tyr179，Gln182，Lys187，His180，Asn181，Met209，Leu210， Arg211，Asn215，Lys284，Met285，Gln289，Val290，Ala309，Ser310，Lys22，Met23，Gly40，Asn80，Pro81，Lys82，Val112，Asn87，Asn88,318。
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公开(公告)号：US20080206410A1
公开(公告)日：2008-08-28
申请号：US11887665
申请日：2006-03-31
摘要： Described are homogenized liquid egg products, which may be prepared by subjecting liquid whole egg material to sufficient ultrasonic energy to prepare a homogenized liquid egg product. Also disclosed are methods for treating liquid egg material with ultrasonic energy to prepare homogenized liquid egg products.
摘要翻译： 描述的是均质液体蛋制品，其可以通过使液体全蛋物质充分地超声能量来制备均匀的液体蛋制品来制备。 还公开了用超声能量处理液体蛋物质以制备均质液体蛋制品的方法。
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公开(公告)号：US20080063777A1
公开(公告)日：2008-03-13
申请号：US11766839
申请日：2007-06-22
申请人： Donald Roberts , Jamie Stout , Aaron Martin , Robert Prochnow , Rae Guillermo
发明人： Donald Roberts , Jamie Stout , Aaron Martin , Robert Prochnow , Rae Guillermo
摘要： Shaped egg fillings for use in pre-cooked food products such as breakfast sandwiches and breakfast burritos are described. The shaped egg filling are cooked in an egg pan having a plurality of recesses that are formed by a machine milling operation.
摘要翻译： 描述了用于预熟食品（如早餐三明治和早餐卷饼）的异形蛋馅。 成型的鸡蛋填充物在具有通过机加工操作形成的多个凹部的蛋盘中烹饪。
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公开(公告)号：US07338681B2
公开(公告)日：2008-03-04
申请号：US11150034
申请日：2005-06-10
申请人： Jonathan Merkle , Hershell Ball , Jason Mathews
发明人： Jonathan Merkle , Hershell Ball , Jason Mathews
IPC分类号： A23L1/32
摘要： The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.
摘要翻译： 本发明涉及一种用于制备煎蛋制品的制剂和方法，其可以在微波炉或其他烘箱内进行冷冻以供将来加热以供个人消费。 加入各种成分并混合到每个液体蛋清和液体蛋黄部分。 将液体蛋清部分预热，然后沉积在模具中，以在受控的温度和湿度条件下进行慢速烹饪。 将液体蛋黄部分预热，然后加入到模具中以放置在蛋清部分上。 经过短时间的烹饪，含有配制的煎蛋的模具被运送到冷冻机组，用于冷冻，包装和储存。 在将来的时间，可以取出冷冻配制的煎蛋制品，以解冻和烹饪以供个人消费。
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公开(公告)号：US07285302B2
公开(公告)日：2007-10-23
申请号：US10312720
申请日：2001-07-02
申请人： Hugo Braeken
发明人： Hugo Braeken
IPC分类号： A23L1/32
CPC分类号： A23B5/0052
摘要： The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby a fan (14) is provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.
摘要翻译： 本发明涉及用于受控加热和冷却和保存鸡蛋的装置（18），其具有带有托架板（7）的烤箱空间（13），托架板（7）具有用于定位鸡蛋（18）基本上直立的支架， 用于与冷却剂一起冷却的喷射装置（12），并且还设置有用于产生蒸汽的加热元件（11），由此提供风扇（14），其允许所述蒸汽经受 强制流动，由此该蒸汽流过蛋（18）以加热鸡蛋，由此所述承载板（7）具有开口（16），使得至少部分所述蒸汽沿着鸡蛋（18）的侧面被引导， 到载体板（7）的下侧，使得蛋（18）的下侧被加热。
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公开(公告)号：US20070224334A1
公开(公告)日：2007-09-27
申请号：US11798790
申请日：2007-05-17
申请人： Margaret Hudson , Phillip Wing , Elyse Beauregard
发明人： Margaret Hudson , Phillip Wing , Elyse Beauregard
IPC分类号： A23L1/32
CPC分类号： A23L15/20 , A23L15/00 , A23L33/115 , A23L33/12 , A23V2002/00 , Y10S426/80 , Y10S426/801 , A23V2250/1868 , A23V2250/187
摘要： A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.
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