公开(公告)号：US6110520A

公开(公告)日：2000-08-29

申请号：US275768

申请日：1999-03-25

申请人： Fenjin He ,  Mohamad I. Farbood ,  Laura E. Kizer

发明人： Fenjin He ,  Mohamad I. Farbood ,  Laura E. Kizer

IPC分类号： A23L27/20 ,  A23L27/24 ,  C11D3/20 ,  C11D3/50 ,  C12P17/04 ,  A23L1/22

CPC分类号： C11D3/2096 ,  A23L27/2024 ,  A23L27/2026 ,  A23L27/2052 ,  A23L27/24 ,  C11D3/50 ,  C12P17/04 ,  Y10S435/911 ,  Y10S435/913 ,  Y10S435/918

摘要： A process for producing high yields of .gamma.-hexalactone and 2-pentanone from the corresponding hexanoic acid starting material is carried out with high amounts of oxygen and sugar in the presence of a mold microorganism. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compounds.

摘要翻译： 在相应的己酸起始原料中生产高产率的γ-己内酯和2-戊酮的方法在模具微生物存在下用大量的氧和糖进行。 香料组合物和食品组合物通过产品化合物的存在而增强和增强。

公开(公告)号：US20090142449A1

公开(公告)日：2009-06-04

申请号：US11987798

申请日：2007-12-04

申请人： Fenjin He

发明人： Fenjin He

IPC分类号： A23L1/20

CPC分类号： A23C20/005 ,  A23L11/07

摘要： The tofu production method is a process for producing tofu that uses transglutaminase enzyme to improve the texture and elasticity of the tofu, so that soft or silken tofu is more resistant to mechanical abuse during food preparation, and firm tofu can be sliced. The amount of transglutaminase is less than 0.001 parts by weight, or less than 2 units per gram. According to one process, the coagulant and the transglutaminase are added to cold soymilk, placed into a tofu tray and sealed, heat-treated at 50° C. for 0.5-1 hour, then at 85° C. for 40-70 minutes to produce silken tofu. According to another process, the coagulant is added to the soymilk and the mixture is coagulated to form curds at 85° C., the whey is drained from the curds, the curds are cooled to 50° C., the transglutaminase is added, and the curds are placed into a pressing mold to make firm tofu.

摘要翻译： 豆腐生产方法是使用转谷氨酰胺酶来改善豆腐的质地和弹性的豆腐生产方法，使软，丝豆腐在食物制备过程中更能抵抗机械滥用，坚固的豆腐可以切片。 转谷氨酰胺酶的量小于0.001重量份，或小于2单位/克。 根据一个方法，将凝血剂和转谷氨酰胺酶加入到冷豆浆中，放入豆腐盘中密封，在50℃下热处理0.5-1小时，然后在85℃下热处理40-70分钟至 生产丝豆腐。 根据另一种方法，将凝结剂加入豆浆中，混合物凝固，在85℃下形成凝乳，将乳清从凝乳中排出，将凝乳冷却至50℃，加入转谷氨酰胺酶， 将凝乳放入压模中制成坚固的豆腐。