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公开(公告)号：US20060008557A1
公开(公告)日：2006-01-12
申请号：US10889550
申请日：2004-07-12
IPC分类号： A23G3/20
CPC分类号： A23G9/38 , A23G9/327 , A23L33/40 , A23V2002/00 , A23V2200/326 , A23V2250/54252 , A23V2250/194 , A23V2250/1882 , A23V2250/264
摘要： Frozen or semi frozen food products comprise corn syrup solids, a dry blend of protein and stabilizer, and vegetable oil and are characterized in that they have high caloric density, high protein content, a fatty acid profile beneficial for healthy cardiovascular function, and exhibit desirable physical and sensory qualities. The protein fortified food products are useful in the treatment or prevention of protein-calorie malnutrition etc. The products are generally high in caloric density and high in protein content and retain the physical and sensory organoleptic qualities of traditional ice cream made with milkfat and have a beneficial fatty acid profile and no cholesterol or lactose.
摘要翻译： 冷冻或半冷冻食品包括玉米糖浆固体，蛋白质和稳定剂的干混合物和植物油，其特征在于它们具有高热量密度，高蛋白质含量，有益于健康心血管功能的脂肪酸谱，并且表现出期望的 身体和感官品质。 蛋白质强化食品可用于治疗或预防蛋白质热量营养不良等。产品通常热量密度高，蛋白质含量高，保留了用乳脂制成的传统冰淇淋的身体感官感官品质，并具有 有益脂肪酸谱，无胆固醇或乳糖。
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公开(公告)号：US5118514A
公开(公告)日：1992-06-02
申请号：US599935
申请日：1990-10-19
CPC分类号： A21D13/0006 , A23L5/19 , A23P20/10
摘要： This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble tea solids are coated onto the dough crust in the form of an aqueous solution obtained by the aqueous extraction of tea leaves or by the reconstitution of instant tea powder, or in the form of an emulsion of the aqueous solution with oil. A small amount of a hydrocolloid gum preferably is included in the aqueous solution to provide a thickened solution of soluble tea solids, which is coated onto the dough crust.
摘要翻译： 本发明涉及可溶性茶固体作为褐变剂的用途，用于微波烘烤具有未烘烤的面包皮的食品，例如肉馅饼和果馅饼。 可溶性茶固体以通过茶叶的水提取或通过重构速溶茶粉末形式的水溶液形式或以水溶液与油的乳液的形式包覆在面皮上。 在水溶液中优选包含少量的水胶体胶，以提供可涂覆在面皮上的可溶性茶固体的增稠溶液。
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公开(公告)号：US06800739B2
公开(公告)日：2004-10-05
申请号：US10116968
申请日：2002-04-05
申请人： Martin E. Davis , Fang Ming , Mengyan Yang , Akimoto Ichinomiya , Sharyn X. Su , Nicholas Melachouris
发明人： Martin E. Davis , Fang Ming , Mengyan Yang , Akimoto Ichinomiya , Sharyn X. Su , Nicholas Melachouris
IPC分类号： C07K100
CPC分类号： A61K38/1709 , C07K14/4727
摘要： A process isolates and recovers glycoprotein fractions in dry or solution form. Glycoproteins are recovered from deproteinized whey, preferably micro-filtered to remove large molecules and aggregates. The resulting retentate is then diluted for further processing. The resulting liquid is heated to coagulate whey protein and then cooled sufficiently to precipitate coagulated whey protein. The preparation can then be completed by centrifuging the resulting cooled solution and separating resulting supernatant containing glycoproteins from fat and precipitate. The product glycoprotein concentrate can be dried, such as by freeze drying, or recovered and stored in liquid form. In a preferred aspect, saline is employed to dilute the microfiltered concentrate prior to heating to improve the recovery of a liquid glycoprotein fraction that can be sterilized, such as by autoclaving. In another aspect, glycoprotein free of a majority of glycomacropeptides (GMP) can be recovered by adjusting the solution to alkaline pH and subjecting to ion exchange extraction. Preferred liquid products are stable to autoclaving and free of separation after storage in a sealed container at 20° C. for a period of at least one month.
摘要翻译： 一种过程以干燥或溶液形式分离和回收糖蛋白级分。 从脱蛋白乳清回收糖蛋白，优选微滤以除去大分子和聚集体。 然后将所得的滞留物稀释以进一步处理。 将所得液体加热以凝固乳清蛋白，然后充分冷却以沉淀凝固的乳清蛋白。 然后可以通过将所得冷却溶液离心并从含有脂肪分离得到的含有糖蛋白的上清液并沉淀而完成制备。 可以将产物糖蛋白浓缩物干燥，例如通过冷冻干燥，或回收并以液体形式储存。 在优选的方面，使用盐水在加热之前稀释微滤过的浓缩物以改善可以灭菌的液体糖蛋白部分的回收，例如通过高压灭菌。 另一方面，通过将溶液调节至碱性pH并进行离子交换提取，可以回收不含大部分糖巨肽（GMP）的糖蛋白。 优选的液体产品对于高压灭菌是稳定的，并且在20℃的密封容器中储存至少一个月的时间后不分离。
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4.发明授权Food coating composition and a process of preparing a food composition using same 失效食品涂料组合物和使用其制备食品组合物的方法
公开(公告)号：US5401518A
公开(公告)日：1995-03-28
申请号：US159952
申请日：1993-11-30
摘要： An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about 30% to about 5% by weight of a mixture of a saturated lipid and emulsifier, each weight being based upon the weight of the emulsion. The saturated lipid employed has a melting point higher than 30.degree. C. The emulsifier is in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and contains at least one diacetyl tartaric acid ester of a monoglyceride.
摘要翻译： 通过将约70％至约95％重量的蛋白质分离物的水溶液和约30％至约5％重量的饱和的 脂质和乳化剂，每个重量均基于乳液的重量。 所用的饱和脂肪具有高于30℃的熔点。基于脂质的重量，乳化剂的量为约5重量％至约30重量％，并且含有至少一种单酸甘油酯的二乙酰酒石酸酯 。
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公开(公告)号：US4161552A
公开(公告)日：1979-07-17
申请号：US868954
申请日：1978-01-12
申请人： Nicholas Melachouris
发明人： Nicholas Melachouris
CPC分类号： A23C21/00 , A23L13/424
摘要： Comminuted meats can be effectively extended using, in place of non-fat dry milk, the partially soluble modified whey solids derived by either (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to between about 6.0 and about 8.0 or (2) by adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids. Extension is equivalent or slightly better than that achieved using non-fat dry milk and/or modified non-fat dry milk with the added advantages of more uniform flavor and lower cost.
摘要翻译： 可以使用（1）将二价金属离子加入到干酪乳清溶液中并将pH调节至约6.0至约8.0之间的部分可溶性改性乳清固体代替非脂肪干乳，从而有效地延长粉碎的肉类 或（2）通过将含有至少20％酸性干酪乳清的干酪乳清溶液的pH调节至约6.0至约8.0的值，以引起改性乳清固体的沉淀。 延伸剂相当于或略好于使用非脂肪干奶和/或改性非脂肪干牛奶达到的均匀风味和更低成本的附加优点。
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公开(公告)号：US5395629A
公开(公告)日：1995-03-07
申请号：US975413
申请日：1992-11-12
IPC分类号： A23D9/00 , A23G1/00 , A23G1/38 , A23G3/00 , A23G3/34 , A23G9/32 , A23G9/52 , A23L1/30 , A23L1/307 , C11B7/00 , C11C3/10 , A23C15/02
CPC分类号： A23G1/38 , A23G3/346 , A23G9/327 , A23G9/52 , A23L33/115 , C11B7/0083 , C11C3/10 , A23G2200/08
摘要： Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.
摘要翻译： 在没有分子蒸馏步骤的情况下，通过在富含辛酸，辛酸和癸酸脂肪酸（MCT）的中链脂肪酸甘油三酸酯上酶促或化学地将富含硬脂酸的富含植物油（FHLCT）酯交换成脂肪代替物， 该酯化混合物中的三硬脂酸甘油酯的量低于5重量％。 将酯交换的混合物漂白和除臭，并且可以用作黄油脂或植物黄油，例如可可脂的替代品。
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公开(公告)号：US4740380A
公开(公告)日：1988-04-26
申请号：US830314
申请日：1986-02-18
申请人： Nicholas Melachouris , Chang R. Lee
发明人： Nicholas Melachouris , Chang R. Lee
摘要： A clear, calcium-fortified aqueous acidic beverage is provided which can contain large amounts of dietary calcium while remaining clear and storage stable even during pasteurization and refrigeration. The beverage can comprise a clear aqueous solution of an organic calcium compound such as calcium gluconate at a pH of about 4 and below wherein the calcium compound content does not exceed the solubility limit of the compound in water. An inorganic calcium salt can be used alone or in combination with an organic calcium compound to form an acidic beverage provided the pH is adjusted with an organic acid.
摘要翻译： 提供透明的，钙强化的含水酸性饮料，其可以含有大量的膳食钙，同时即使在巴氏消毒和制冷过程中仍保持清晰和储存稳定。 饮料可以包含有机钙化合物如葡萄糖酸钙的透明水溶液，pH约为4及更低，其中钙化合物含量不超过化合物在水中的溶解度极限。 无机钙盐可以单独使用或与有机钙化合物组合使用以形成酸性饮料，只要用有机酸调节pH。
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公开(公告)号：US4348420A
公开(公告)日：1982-09-07
申请号：US181253
申请日：1980-08-25
CPC分类号： A23J3/10 , A23J3/08 , A23L13/424
摘要： Comminuted meats can be effectively bound using a blend of water soluble protein-containing material, such as alkali metal caseinates, and a hydrocolloid. Preferably, the blend also includes a byproduct resulting from the concentration of whey protein from whey. The products are effective meat binders for comminuted meats and particularly non-specific loaves.
摘要翻译： 可以使用含水溶性蛋白质的材料（例如碱金属酪蛋白酸盐）和水胶体的混合物有效地结合肉酱。 优选地，共混物还包括由乳清中乳清蛋白浓缩产生的副产物。 该产品是粉碎肉类，特别是非特定面包的有效肉类粘合剂。
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公开(公告)号：US4269864A
公开(公告)日：1981-05-26
申请号：US074218
申请日：1979-09-10
CPC分类号： A23G3/44 , A23C21/06 , A23G3/32 , A23G3/346 , A23G2200/10 , Y10S127/01
摘要： An improved milk replacer for caramels is provided comprising 13.75% to 17.25% whey protein from a whey protein concentrate, 35-45% dry whey solids, and 8-12% sodium caseinate. The milk replacer is an effective dry substitute for the milk solids normally used in preparing high quality caramels. Caramels of equivalent quality are provided.
摘要翻译： 提供了一种用于焦糖的改进的乳替代物，其包含乳清蛋白浓缩物，35-45％干乳清固体和8-12％酪蛋白酸钠的13.75％至17.25％乳清蛋白。 牛奶替代品是通常用于制备高品质焦糖的乳固体的有效干燥替代品。 提供同等品质的焦糖。
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公开(公告)号：US5989599A
公开(公告)日：1999-11-23
申请号：US427544
申请日：1995-04-24
CPC分类号： C12P9/00 , C12N11/18 , C12P13/001
摘要： Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The phospholipids obtained have better heat stabilized properties and better emulsifying properties than regular lecithin and may be used in emulsion systems or in coatings for instantized powders.
摘要翻译： 通过使用含有固定化脂肪酶和固定化磷脂酶的酶系来获得具有三酰基甘油的磷脂酯交换的改进方法。 获得的磷脂具有比常规卵磷脂更好的热稳定性和更好的乳化性能，并且可以用于乳液体系或用于实例化粉末的涂层中。
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