公开(公告)号：US07081257B2

公开(公告)日：2006-07-25

申请号：US10462335

申请日：2003-06-16

申请人： Charles W Monagle ,  Helge S Pedersen ,  Carmen M Darland ,  Navpreet Singh

发明人： Charles W Monagle ,  Helge S Pedersen ,  Carmen M Darland ,  Navpreet Singh

IPC分类号： A61K36/00

CPC分类号： A23B4/28 ,  A23J3/16 ,  A23J3/227 ,  A23L13/426 ,  A23V2002/00 ,  Y02A40/946 ,  A23V2250/5488 ,  A23V2250/5062

摘要： A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.

公开(公告)号：US06797288B2

公开(公告)日：2004-09-28

申请号：US10050432

申请日：2002-01-15

申请人： Charles W. Monagle ,  Helge S. Pedersen ,  Carmen M. Darland ,  Navpreet Singh

发明人： Charles W. Monagle ,  Helge S. Pedersen ,  Carmen M. Darland ,  Navpreet Singh

IPC分类号： A61K3578

CPC分类号： A23B4/28 ,  A23J3/16 ,  A23J3/227 ,  A23L13/426 ,  A23V2002/00 ,  Y02A40/946 ,  A23V2250/5488 ,  A23V2250/5062

摘要： A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.

摘要翻译： 获得高度可溶性，低粘度，耐盐性胶凝植物蛋白产品的方法。 当引入合适的肉注射盐水时，蛋白质产物能够形成具有高保水性并且没有注射盐水的可见迹象的牢固的切片肉块。 当包含在基于凝胶的食品中，如肉类模拟物质时，蛋白质产物能够形成所需的凝胶结构，例如牢固的切片肉状碎片。