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公开(公告)号：US1216277A
公开(公告)日：1917-02-20
申请号：US8484316
申请日：1916-03-17
申请人： JOHN E HUNTER , BRUNNER MATTHEW J
发明人： BRUNNER MATTHEW J
CPC分类号： A47H1/13
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2.发明授权
公开(公告)号：US4789664A
公开(公告)日：1988-12-06
申请号：US120459
申请日：1987-11-13
IPC分类号： A23L1/30 , A21D2/16 , A23J3/22 , A23J3/26 , A23L1/305 , A23L1/307 , A23L1/308 , A23L1/38 , A61K38/00 , A61P3/06 , C11C3/00 , C11C3/10 , A01N9/00 , A61K31/70
CPC分类号： A23J3/227 , A21D2/16 , A23J3/26 , A23L25/10 , A23L33/17 , A23L33/185 , A23L33/26 , Y10S514/824
摘要： The invention relates to foods that contain both sucrose polyesters and vegetable proteins. The foods are effective in reducing blood plasma cholesterol levels. In particular, the invention is a fat-containing and protein-containing food composition comprising fat ingredients, protein ingredients, and non-fat and non-protein ingredients; wherein at least 1 gram per serving of the total fat consists essentially of a sucrose fatty acid ester having at least 4 fatty acid ester groups, each fatty acid having from about 8 to about 22 carbon atoms; and wherein at least 1.5 grams per serving (by protein content ) of the total protein comprises vegetable protein.The invention is also a method for lowering plasma cholesterol levels comprising administering to a human susceptible to or afflicted with hypercholesterolemia the present food compositions, wherein the compositions are administered to provide at least about 0.5% sucrose fatty acid ester in the daily diet (dry weight basis) and a daily dietary ratio of vegetable protein to animal protein of at least about 50:50. Importantly, the level of high density lipoproteins in the plasma is maintained while the level of total cholesterol is lowered. The method is also effective in lowering plasma triglyceride levels.
摘要翻译： 本发明涉及含有蔗糖聚酯和植物蛋白质的食品。 食物有效降低血浆胆固醇水平。 特别地，本发明是含脂肪和蛋白质的食品组合物，其包含脂肪成分，蛋白质成分和非脂肪和非蛋白质成分; 其中至少1克/份总脂肪基本上由具有至少4个脂肪酸酯基团的蔗糖脂肪酸酯组成，每个脂肪酸具有约8至约22个碳原子; 并且其中每份至少1.5克（通过蛋白质含量）的总蛋白质包含植物蛋白。 本发明还是一种降低血浆胆固醇水平的方法，其包括向对本发明的食物组合物施用易感或患有高胆固醇血症的人，其中施用组合物以在日常饮食中提供至少约0.5％的蔗糖脂肪酸酯（干重 基础）和植物蛋白与动物蛋白质的日常饮食比至少约50:50。 重要的是，维持血浆中高密度脂蛋白的水平，同时降低总胆固醇水平。 该方法在降低血浆甘油三酯水平方面也是有效的。
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公开(公告)号：US4615899A
公开(公告)日：1986-10-07
申请号：US679856
申请日：1984-12-10
申请人： John E. Hunter , Albert M. Ehrman
发明人： John E. Hunter , Albert M. Ehrman
CPC分类号： A23L23/00 , Y10S426/802
摘要： This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.
摘要翻译： 本发明涉及含有酸化纹理蛋白质的贮存稳定的酱料。 将蛋白质挤出物酸化，然后除去酸，以使蛋白质中添加的阴离子水平最小化，而不会严重影响其降低的pH。 然后将酸化的挤出物与粘合剂混合并热固化以形成类似物，将类似物与酱混合，并在48小时内将酱油和肉类似物的pH平衡至小于4.6。
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公开(公告)号：US4539212A
公开(公告)日：1985-09-03
申请号：US606272
申请日：1984-05-07
申请人： John E. Hunter
发明人： John E. Hunter
CPC分类号： A23B4/12 , A23B4/0056 , A23L27/63
摘要： Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1) adjusting the pH to below about 4.6; (2) maintaining organic acid levels between about 0.4% and about 0.75% (expressed as anhydrous citric acid); (3) high temperature, short time processing of the food products; and (4) hot-fill-and-hold packing of the product in containers.
摘要翻译： 含有高含量肉类或纹理植物蛋白肉类似物的食品不经肉类或肉类类似物的异味消毒，包括：（1）调节pH至低于约4.6; （2）将有机酸水平维持在约0.4％至约0.75％之间（以无水柠檬酸表示）; （3）食品高温，短时间加工; 和（4）将产品热填充并保持在容器中的包装。
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公开(公告)号：US4560564A
公开(公告)日：1985-12-24
申请号：US652163
申请日：1984-09-19
摘要： An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.
摘要翻译： 已经开发了一种含有纹理蛋白质或织构蛋白质和肉类混合物的最佳颜色的可食用的稳定的番茄酱产品。 在分离纹理蛋白质时，筛选的酱汁具有约20.5至约25亨特“L”单位，约18.5至约25亨特“a”单位的70°F（21℃）的颜色，以及 从约11.5到约15个猎人“b”单位。 用于制备该产品的优选方法采用高温短时商业灭菌和热灌装处理的组合。
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公开(公告)号：US4863753A
公开(公告)日：1989-09-05
申请号：US213650
申请日：1988-06-30
申请人： John E. Hunter , Jack R. Eck
发明人： John E. Hunter , Jack R. Eck
摘要： The present invention relates to a reduced calorie peanut butter wherein the oil phase comprises triglycerides containing at least about 10% by weight medium chain fatty acids. Preferably, medium chain triglycerides are used in the oil phase. It has been found that use of these triglycerides allows the desired peanut butter consistency to be maintained at lower levels of total oil.
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公开(公告)号：US5417999A
公开(公告)日：1995-05-23
申请号：US160562
申请日：1993-12-01
CPC分类号： A23L25/10
摘要： The present invention relates to peanut butters wherein at least about 75% by weight of the peanuts used to prepare the peanut butter are unblanched white-skinned peanuts. Such peanut butters contain at least about 1% by weight of peanut skins. Such peanut butters further have acceptable taste and appearance. They are not bitter or bland and do not have a speckled appearance.
摘要翻译： 本发明涉及花生酱，其中用于制备花生酱的至少约75重量％的花生是未漂白的白皮花生。 这种花生酱含有至少约1重量％的花生皮。 这种花生酱还具有可接受的味道和外观。 他们不是苦涩或平淡，没有斑点的外观。
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