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    Low fat coffee whitener and method for making low fat coffee whitener
    43.
    发明授权
    Low fat coffee whitener and method for making low fat coffee whitener 失效
    低脂咖啡增白剂和低脂咖啡增白剂的制备方法

    公开(公告)号：US4784865A

    公开(公告)日：1988-11-15

    申请号：US863334

    申请日：1986-05-15

    申请人： Donald B. Baker ,  Vanessa Hulett

    发明人： Donald B. Baker ,  Vanessa Hulett

    IPC分类号： A23C9/152 ,  A23C11/00

    CPC分类号： A23C11/00 ,  A23C9/1522 ,  A23C9/1528 ,  Y10S426/804

    摘要： A substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener comprising, as major ingredients, low fat milk having a butterfat content not exceeding 1.0% by weight, preferably less than about 0.4% by weight, and nonfat dry milk solids, and including an emulsifier, preferably a monodiglyceride, and a whitening agent. The nonfat dry milk solids are preferably of the specially heat modified type and are derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying. The resultant coffee whitener has the appearance, taste and mouth feel of conventional high butterfat containing dairy creamers, a total solids content of 18 to 25% by weight, a protein content of 8 to 12% by weight and a calorie content of less than 10 calories per serving.

    摘要翻译： 一种基本上无脂肪和不含胆固醇的低热量流体的乳制咖啡增白剂，其包含作为主要成分的具有不超过1.0重量％，优选小于约0.4重量％的乳脂含量的低脂乳和脱脂乳固体， 并且包括乳化剂，优选单甘油酯和增白剂。 脱脂奶粉固体优选为特殊热改性型，并且来源于在喷雾干燥之前使冷凝的脱脂乳经受非凝结的直接蒸汽加热的方法。 所得咖啡增白剂具有常规高脂奶油乳制奶油的外观，味道和口感，总固体含量为18至25重量％，蛋白质含量为8至12重量％，卡路里含量小于10 每份热量

    Method for deodorizing soybean milk obtained from soybeans or defatted soybeans
    46.
    发明授权
    Method for deodorizing soybean milk obtained from soybeans or defatted soybeans 失效
    从大豆或脱脂大豆获得的豆浆除臭方法

    公开(公告)号：US4138506A

    公开(公告)日：1979-02-06

    申请号：US818705

    申请日：1977-07-25

    申请人： Toshiaki Eida ,  Yasuhiro Saito ,  Tomiji Saito ,  Chobe Yomoto ,  Yutaka Nakajima

    发明人： Toshiaki Eida ,  Yasuhiro Saito ,  Tomiji Saito ,  Chobe Yomoto ,  Yutaka Nakajima

    IPC分类号： A23C11/10 ,  A23C11/00 ,  A23L1/20

    CPC分类号： A23C11/103 ,  Y10S210/916

    摘要： A method for deodorizing soybeans or defatted soybeans which comprises extracting soybeans or defatted soybeans with water to obtain soybean milk, adding a sulfurous acid reducing agent, with sodium sulfite being preferred, to the soybean milk in an amount of from about 1500 to about 4000 ppm based on the total solids content of the soybean milk in the case of soybeans, or about 200 to about 1000 ppm based on the total solids content of the soybean milk in the case of defatted soybeans, heating at high temperature for a short period of time under pressure, quenching the heated soybean milk, and treating the cooled milk with activated carbon to adsorb odorous components and the remaining sulfurous acid reducing agent thereon.

    摘要翻译： 一种大豆除油大豆除臭方法，包括用水提取大豆或脱脂大豆以获得豆浆，将亚硫酸钠加入亚硫酸钠中的量优选为约1500至约4000ppm 基于在大豆情况下的豆浆的总固体含量，或者在脱脂大豆的情况下，基于豆浆的总固体含量为约200至约1000ppm，在高温下加热短时间 在加压下，淬火加热的豆浆，并用活性炭处理冷却的牛奶以吸收臭味成分和剩余的亚硫酸还原剂。

    Preparation of a simulated milk product
    48.
    发明授权
    Preparation of a simulated milk product 失效
    模拟奶制品的制备

    公开(公告)号：US3843828A

    公开(公告)日：1974-10-22

    申请号：US22560472

    申请日：1972-02-11

    申请人： RALSTON PURINA CO

    发明人： ARNDT R

    IPC分类号： A23C11/06 ,  A23C21/04 ,  A23C21/00 ,  A23C11/00

    CPC分类号： A23C21/04 ,  A23C11/065

    摘要： A simulated milk product is prepared by a process involving forming a mixture of sweet whey and isolated vegetable protein, adjusting the pH of the mixture and subjecting the mixture to heating and vapor flash treatment to remove objectionable flavors and odors. A special vegetable oil or fat is added before or after the vapor flash treatment. After the vapor flash treatment and after fat addition, the pH is adjusted and the mixture is subjected to severe homogenization.

    Method of preparing a simulated skim milk
    49.
    发明授权
    Method of preparing a simulated skim milk 失效
    制备模拟乳制品的方法

    公开(公告)号：US3642492A

    公开(公告)日：1972-02-15

    申请号：US3642492D

    申请日：1967-06-01

    申请人： RALSTON PURINA CO

    发明人： ARNDT ROBERT H

    IPC分类号： A23C11/06 ,  A23C21/04 ,  A23J1/14 ,  A23J1/20 ,  A23J3/14 ,  A23J3/16 ,  A23C11/00

    CPC分类号： A23C21/04 ,  A23C11/06 ,  A23J1/14 ,  A23J1/205 ,  A23J3/14 ,  A23J3/16

    摘要： A method of preparing a commercially acceptable, nutritious substitute for dry skim milk as a food additive, comprising the basic steps of pretreating sweet dairy whey, separately pretreating isolated vegetable protein, particularly soy protein, by a dynamic physico-thermo-vapor flash treatment to remove objectionable flavors and odors, blending these pretreated ingredients in a certain controlled ratio, and adjusting the hydrogen ion content to a specific controlled range. The product is preferably flash dried to a powder.

    摘要翻译： 制备作为食品添加剂的干脱脂乳的商业上可接受的营养替代物的方法，其包括预处理甜乳品乳清的基本步骤，通过动态物理热蒸汽闪蒸处理分别预处理分离的植物蛋白质，特别是大豆蛋白质， 去除令人讨厌的味道和气味，以一定的控制比例混合这些预处理的成分，并将氢离子含量调节到特定的受控范围。 优选将产物快速干燥成粉末。