中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

179 records (took 0.014 seconds)

    Method for processing milk
    41.
    发明授权
    Method for processing milk 有权
    牛奶加工方法

    公开(公告)号：US06183803B2

    公开(公告)日：2001-02-06

    申请号：US09329855

    申请日：1999-06-11

    Applicant: Tulin Morcol ,  Steve J. D. Bell

    Inventor： Tulin Morcol ,  Steve J. D. Bell

    IPC: A23J120

    CPC classification number: A23J1/202

    Abstract: The present invention relates to methods for separating casein from milk, and for separating from milk proteins that can be associated or entrained within casein micelles, by contacting the milk with a chelating agent to disrupt the casein micelles and reconstituting the micelles by introducing small insoluble inorganic particles.

    Abstract translation: 本发明涉及从牛奶中分离酪蛋白的方法，用于从乳蛋白中分离出可与乳酪蛋白结合或携带的乳蛋白，通过使牛奶与螯合剂接触来破坏酪蛋白胶束，并通过引入小的不溶性无机物来重构胶束 粒子。

    Dispersion and neutralization of acid casein
    42.
    发明授权
    Dispersion and neutralization of acid casein 失效
    酸性酪蛋白的分散和中和

    公开(公告)号：US4880912A

    公开(公告)日：1989-11-14

    申请号：US42394

    申请日：1987-04-24

    Applicant: Oscar H. Callison

    Inventor： Oscar H. Callison

    IPC: C07K14/00 ,  A23J1/20 ,  A23J3/10 ,  C07K1/02 ,  C07K14/47

    CPC classification number: A23J1/202

    Abstract: An expedited process for the dispersion and neutralization of acid caseins in the manufacture of liquid caseinate that drastically reduces time and cost variables and allows for in-house production of caseinate. The process comprises the initial addition of a solubilizing agent (i.e. citrate) to an aqueous solution with a temperature of about 120.degree. F. to about 165.degree. F. prior to the addition of casein and a neutralizing agent. This process achieves a pH-perfect, soluble caseinate product in the form of a ready-to-use liquid or powdered caseinate.

    Casein-soluble protein complex
    43.
    发明授权
    Casein-soluble protein complex 失效
    酪蛋白可溶蛋白复合物

    公开(公告)号：US4713254A

    公开(公告)日：1987-12-15

    申请号：US202237

    申请日：1980-10-30

    Applicant: Ernest A. Childs ,  Rajagopalan Narasimhan

    Inventor： Ernest A. Childs ,  Rajagopalan Narasimhan

    IPC: A23C19/045 ,  A23C19/05 ,  A23C19/082 ,  A23C19/093 ,  A23J1/20 ,  A23C19/08 ,  A23C20/00

    CPC classification number: A23J1/202 ,  A23C19/0455 ,  A23C19/05 ,  A23C19/082 ,  A23C19/093

    Abstract: A casein-soluble protein complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0, heating to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C. and holding for a time sufficient to form the complex. Precipitation of the complex is then carried out by adjusting the temperature to within the range of 32.2.degree. C. to 76.7.degree. C. and lower the pH to within the range of 4.2 to 5.5 whereby the complex precipitates. The resultant precipitated complex is unique and can be used in making processed and imitation cheeses.

    Abstract translation: 通过将含有酪蛋白和可溶性蛋白质的水性介质的pH提高到7.0-8.0的范围内，加热到约65.6℃至85.0℃的温度并保持 一段时间足以形成复合体。 然后通过将温度调节至32.2℃至76.7℃的范围进行络合物的沉淀，并将pH降低至4.2至5.5的范围内，由此使络合物沉淀。 所得沉淀的复合物是独特的，可用于制造加工和模仿奶酪。

    Production of low cholesterol casein
    44.
    发明授权
    Production of low cholesterol casein 失效
    生产低胆固醇酪蛋白

    公开(公告)号：US4313962A

    公开(公告)日：1982-02-02

    申请号：US140690

    申请日：1980-04-16

    Applicant: Chong Y. Kim ,  Moshe M. Sternberg

    Inventor： Chong Y. Kim ,  Moshe M. Sternberg

    IPC: A23C9/12 ,  A23J1/20 ,  C07G7/00

    CPC classification number: A23C9/1216 ,  A23J1/202

    Abstract: Casein having a reduced cholesterol content is obtained by treating skimmilk at a pH of about 6.0 to 6.9 with a pancreatic lipase having lipase activity and protease activity for a time sufficient to dissociate the casein from cholesterol therein and then coagulating the casein by enzymatic means.

    Abstract translation: 具有降低的胆固醇含量的酪蛋白通过用具有脂肪酶活性的胰脂肪酶和蛋白酶活性在约6.0-6.9的pH下处理唾液酸得到足以使酪蛋白与胆固醇分离的时间，然后通过酶法凝结酪蛋白来获得。

    Process for producing synthetic cheese
    45.
    发明授权
    Process for producing synthetic cheese 失效
    生产合成奶酪的方法

    公开(公告)号：US4197322A

    公开(公告)日：1980-04-08

    申请号：US907437

    申请日：1978-05-19

    Applicant: Jerry L. Middleton

    Inventor： Jerry L. Middleton

    IPC: A23C20/00 ,  A23J1/20 ,  A23C19/00 ,  A23C19/02 ,  A23C19/12

    CPC classification number: A23C20/00 ,  A23J1/202

    Abstract: An imitation or synthetic cheese product is produced by reacting an acid precipitated casein with a basic calcium salt to produce a calcium caseinate solution, adding acid to adjust the pH of the calcium caseinate solution, forming a curd of the calcium caseinate by treatment with a coagulating enzyme and admixing the curd with an edible oil or fat, a non-toxic emulsifying agent and acid to produce a cheese-like product having a taste, texture and flavor similar to natural dairy cheese.

    Abstract translation: 通过使酸沉淀酪蛋白与碱性钙盐反应以产生酪蛋白酸钙溶液，加入酸来调节酪蛋白酸钙溶液的pH，通过凝固处理形成酪蛋白酸钙的凝乳来制备仿制或合成的干酪产品 酶，并将凝乳与食用油或脂肪，无毒乳化剂和酸混合以产生具有与天然乳酪相似的味道，质地和风味的类似芝士的产品。

Patent Agency Ranking