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    Glutamic acid containing seasoning and method for producing the same
    65.
    发明授权
    Glutamic acid containing seasoning and method for producing the same 有权
    含谷氨酸的调味料及其制备方法

    公开(公告)号：US09017747B2

    公开(公告)日：2015-04-28

    申请号：US13638696

    申请日：2011-03-30

    申请人： Satoru Nakamura

    发明人： Satoru Nakamura

    IPC分类号： A23L1/221 ,  A23L1/223 ,  A23J3/34 ,  A23L1/228 ,  A23L1/03

    CPC分类号： A23L1/228 ,  A23L27/22 ,  A23L27/50 ,  A23L29/015

    摘要： Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.

    摘要翻译： 提供了一种调味料，其中含有主要由大量谷氨酸组成的深层次丰富的成分和调味料的生产方法。 如此生产的含谷氨酸的调味液中的谷氨酸含量即使长期保存也不降低。 这里，蛋白质原料如小麦面筋，脱脂大豆，以及干燥和发酵的刨花的提取残留物被液体曲线酶分解。 在该步骤中，将锌含量的化合物或锌酵母加入到原料的混合物中，使得锌浓度设定为5ppm以上至700ppm以下，作为纯锌的转化率。 该方法有助于酶促分解以产生优良的调味液或包含大量谷氨酸的粉末。

    Composition comprising protein and disperse fat
    66.
    发明授权
    Composition comprising protein and disperse fat 有权
    包含蛋白质和分散脂肪的组合物

    公开(公告)号：US08956676B2

    公开(公告)日：2015-02-17

    申请号：US12735503

    申请日：2009-01-22

    申请人： Ole Kaae Hansen ,  Tommas Neve

    发明人： Ole Kaae Hansen ,  Tommas Neve

    IPC分类号： A23P1/00 ,  A23D7/005 ,  A23C11/06 ,  A23C11/10 ,  A23J3/14 ,  A23J3/34 ,  A23K1/16 ,  A23L1/20 ,  A23L1/30 ,  A23L1/305 ,  A61K8/64 ,  A61Q19/10

    CPC分类号： A23D7/0053 ,  A23C11/065 ,  A23C11/106 ,  A23J3/14 ,  A23J3/346 ,  A23K20/147 ,  A23K20/158 ,  A23L11/09 ,  A23L33/115 ,  A23L33/14 ,  A23L33/17 ,  A23L33/185 ,  A23V2002/00 ,  A61K8/645 ,  A61K2800/85 ,  A61Q19/10 ,  A23V2250/5488 ,  A23V2250/76

    摘要： The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and/or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

    摘要翻译： 本发明涉及一种制备包含蛋白质和脂肪的组合物的方法，所述方法提供了一种简单且非昂贵的方法来获得具有高营养价值的含脂蛋白质产品，其容易处理并且同时具有 对聚结和氧化的高稳定性。 更具体地，提供了一种制备包含分散形式的蛋白质和脂肪的组合物的方法，所述方法包括以下步骤：（i）提供pH值高于7.0的悬浮液，所述悬浮液包含水，蛋白质材料， 脂肪和任选的碱; （ii）在（i）温度下将悬浮液温育在50-150℃的温度下。 （iii）使来自（ii）的悬浮液均化以形成分散体; 和（iv）如果需要，将来自（iii）的分散体进行后续处理; 其中步骤（i）中的蛋白质材料包括植物性蛋白质材料和/或酵母类蛋白质材料; 其中步骤（i）中的悬浮液包含至少5重量％的干物质脂肪。 本发明还涉及通过该方法获得的组合物和通过本发明的方法获得的组合物，以及这些组合物的用途。

    METHOD FOR PRODUCING WHEAT GLUTAMINE PEPTIDE
    67.
    发明申请
    METHOD FOR PRODUCING WHEAT GLUTAMINE PEPTIDE 有权
    生产谷氨酰胺肽的方法

    公开(公告)号：US20150037492A1

    公开(公告)日：2015-02-05

    申请号：US14515457

    申请日：2014-10-15

    申请人： CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIES

    发明人： MUYI CAI ,  RUIZENG GU ,  JUN LU ,  FENG LIN ,  YONG MA ,  ZHE DONG ,  XINGCHANG PAN ,  YONGQING MA ,  YAGUANG XU ,  ZHENTAO JIN ,  LIANG CHEN ,  WENYING LlU ,  YING WEI ,  HAIXIN ZHANG ,  LU LU ,  YAN LIU ,  TAO MA ,  SIMENG JIANG ,  KELU CAO ,  JING WANG

    IPC分类号： A23J3/34 ,  C07K5/093 ,  C07K4/10 ,  A23J3/18 ,  C12P21/06

    CPC分类号： A23J3/346 ,  A23J3/18 ,  A23L33/18 ,  A61K38/00 ,  C07K4/10 ,  C07K5/0819 ,  C12P21/06

    摘要： The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.

    摘要翻译： 本发明公开了一种以小麦谷蛋白粉为原料生产小麦谷氨酰胺肽的方法，属于食品和生物技术领域。 该方法包括以下步骤：使用Alcalase和木瓜蛋白酶以小麦面筋粉为原料，分两步进行酶解，得到分子量小于1000Da的组分小麦谷氨酰胺肽超过90％，特征性谷氨酰胺肽 通过离心，超滤，浓缩，喷雾干燥等处理酶水解产物，谷氨酰胺 - 精氨酸 - 谷氨酰胺（Gln-Arg-Gln，QRQ）含量大于2.0％，谷氨酰胺含量达23.54％。产生的谷氨酰胺肽 可用作功能性营养成分，用于开发和生产普通食品，保健食品和药品。

    ALPHA-LACTALBUMIN ENRICHED WHEY PROTEIN COMPOSITIONS AND METHODS OF MAKING AND USING THEM
    68.
    发明申请
    ALPHA-LACTALBUMIN ENRICHED WHEY PROTEIN COMPOSITIONS AND METHODS OF MAKING AND USING THEM 有权
    ALPHA-LACTALBUMIN丰富的蛋白质组合物及其制备和使用方法

    公开(公告)号：US20140287095A1

    公开(公告)日：2014-09-25

    申请号：US14216445

    申请日：2014-03-17

    申请人： LEPRINO FOODS COMPANY

    发明人： Jiancai Li ,  Richard K. Merrill

    IPC分类号： A23J3/34

    CPC分类号： A23J3/343 ,  A23C21/00 ,  A23C21/02 ,  A23J1/205

    摘要： Methods are described for treating a whey protein mixture to increase a relative concentration of α-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes β-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the α-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the β-lactoglobulin protein. The β-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced α-lactalbumin protein composition for infant formula, among other products.

    摘要翻译： 描述了用于处理乳清蛋白混合物以增加混合物中α-乳白蛋白的相对浓度的方法。 所述方法可以包括将乳清蛋白混合物的温度调节至约10℃或更低，并将混合物的pH调节至大于7的步骤。还可以包括向乳清蛋白混合物中加入蛋白酶， 选择性地水解混合物中的β-乳球蛋白。 水解的乳清蛋白混合物中的蛋白酶的活性可以在大部分α-乳白蛋白蛋白质被酶水解之前终止。 在一些情况下，乳清蛋白混合物还可以包括用β-乳球蛋白蛋白质选择性水解的糖巨肽。 可以分离β-乳球蛋白和糖巨肽水解产物以产生增强的用于婴儿配方奶粉的α-乳白蛋白组合物，以及其它产品。

    PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS
    70.
    发明申请
    PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS 审中-公开
    活性成分的保护性水解剂

    公开(公告)号：US20130310302A1

    公开(公告)日：2013-11-21

    申请号：US13948334

    申请日：2013-07-23

    申请人： DSM IP Assets B.V.

    发明人： Navagnana (Navam) S. HETTIARACHCHY ,  Bruno H. Leuenberger ,  Ilankovan Paraman ,  Christian Schäfer

    IPC分类号： A23J3/34 ,  C07K14/415 ,  A23L2/66 ,  A23L1/305 ,  A23K1/16

    CPC分类号： A23J3/346 ,  A23J1/125 ,  A23J3/14 ,  A23K20/147 ,  A23L2/66 ,  A23L5/43 ,  A23L7/152 ,  A23L33/15 ,  A23L33/155 ,  A23L33/18 ,  A23P10/30 ,  A23V2002/00 ,  C07K14/415 ,  A23V2200/30 ,  A23V2200/224 ,  A23V2250/5482 ,  A23V2250/712 ,  A23V2250/211

    摘要： Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for fat-soluble active ingredients and/or fat-soluble colorants. The present invention further includes compositions comprising that rice endosperm protein and at least one fat-soluble active ingredient/colorant, as well as their manufacture, that rice endosperm protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions. The present invention is directed to theses uses and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a rice endosperm protein and such a composition, respectively.

    摘要翻译： 与单糖，二糖，多糖或多糖部分结合的部分脱酰胺水稻胚乳蛋白或水稻胚乳蛋白被用作脂溶性活性成分和/或脂溶性着色剂的新型保护性水胶体。 本发明还包括包含水稻胚乳蛋白质和至少一种脂溶性活性成分/着色剂的组合物，以及它们的制造，即水稻胚乳蛋白质本身及其制造。 这些组合物用于食品，饮料，动物饲料，个人护理或药物组合物的富集，强化和/或着色。 本发明涉及这些用途以及分别含有这种水稻胚乳蛋白质的食品，饮料，动物饲料，个人护理和药物组合物。