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公开(公告)号：US08309160B2
公开(公告)日：2012-11-13
申请号：US12449073
申请日：2008-01-22
申请人： Klaus Müller , Peter Eisner , Michael Schott , Jürgen Bez , Stefanie Bader , Katrin Hasenkopf , Michael Frankl
发明人： Klaus Müller , Peter Eisner , Michael Schott , Jürgen Bez , Stefanie Bader , Katrin Hasenkopf , Michael Frankl
IPC分类号： A23J1/00
摘要： A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.
摘要翻译： 用于改变植物蛋白制剂的风味特征的方法，特别是来自豆科植物的蛋白质制剂。 在添加到食品中之前，将蛋白质制剂与水溶性碳水化合物接触，该接触有利地影响来自豆科植物的蛋白质制剂的风味特性，使得该制剂可以在没有基本变化的情况下用于食品中 其味道。
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2.发明申请Method for producing an instant ground meat product and instant ground meat produced according to the method 审中-公开根据该方法生产即食粉碎肉制品和即食粉碎肉的方法公开(公告)号：US20120034365A1
公开(公告)日：2012-02-09
申请号：US13200842
申请日：2011-10-03
申请人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl
发明人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl
摘要： A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.
摘要翻译： 一种从至少一个研磨肉模制坯料制备即食粉碎产品的方法，该坯料放置在冷冻干燥器的干燥室的搁板或底部以进行冷冻干燥。 磨肉成型坯料的突出表面在冷冻干燥机的齿条或托盘上具有2至16厘米的最大尺寸，例如最大直径或边缘长度，相对于冷冻干燥机的最大高度为1至4厘米 架。
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3.发明申请ELIMINATION OF UNWANTED ACCOMPANYING SUBSTANCES FROM VEGETABLE PROTEIN EXTRACTS 审中-公开从蔬菜提取物中清除未经处理的相关物质公开(公告)号：US20110027433A1
公开(公告)日：2011-02-03
申请号：US12681558
申请日：2008-10-02
申请人： Friedrich Ruf , Ulrich Sohling , Katrin Hasenkopf , Peter Eisner , Klaus Müller , Claudia Pickardt , Jürgen Bez
发明人： Friedrich Ruf , Ulrich Sohling , Katrin Hasenkopf , Peter Eisner , Klaus Müller , Claudia Pickardt , Jürgen Bez
CPC分类号： A23J1/14 , A23L5/273 , A23L11/34 , A23V2002/00 , A23V2200/21 , A23V2250/21
摘要： The invention relates to a method for eliminating unwanted accompanying substances, particularly fragrance, flavor, and colour components, from vegetable proteins. Said method encompasses the following steps: (i) a vegetable raw material is extracted using an extracting agent such that, a vegetable protein extract is obtained; (ii) an inorganic adsorber material is added to the vegetable protein extract, a process in which unwanted accompanying substances, especially fragrance, flavor, and/or colour components, are bonded to the inorganic adsorber material.
摘要翻译： 本发明涉及从植物蛋白质中消除不需要的伴随物质，特别是香料，风味剂和颜色成分的方法。 所述方法包括以下步骤：（i）使用提取剂萃取植物原料，得到植物蛋白提取物; （ii）向植物蛋白提取物中加入无机吸附材料，其中不希望的伴随物质，特别是香料，风味剂和/或颜色成分与无机吸附材料结合。
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4.发明申请Method for the production of sausage products based on fish meat and sausage products containing fish meat 审中-公开基于鱼肉和含有鱼肉的香肠制品生产香肠产品的方法公开(公告)号：US20100173062A1
公开(公告)日：2010-07-08
申请号：US12592661
申请日：2009-12-01
申请人： Peter Eisner , Klaus Müller , Christian Zacherl , Jürgen Hautz
发明人： Peter Eisner , Klaus Müller , Christian Zacherl , Jürgen Hautz
CPC分类号： A22C11/00 , A22C25/00 , A23L13/424 , A23L17/75 , A23V2002/00 , A23V2250/1882 , A23V2250/548
摘要： A method for producing sausage products based on fish meat, wherein fish meat is processed with ice to provide a base meat. The ice is at a temperature below minus 10° C. and that at least part of the fish meat comes from a fresh water catfish of the genus Heterobranchia.
摘要翻译： 一种生产基于鱼肉的香肠产品的方法，其中鱼肉用冰加工以提供基础肉。 冰的温度低于零下10摄氏度，至少部分鱼肉来自异型不锈菌属的淡水鲶鱼。
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5.发明申请Method For Obtaining a Vegetable Plant Protein Fraction, in Particular For Producing Vegetable Ice Cream 有权获取蔬菜植物蛋白质分数的方法，特别是用于生产蔬菜冰淇淋的方法公开(公告)号：US20090011107A1
公开(公告)日：2009-01-08
申请号：US12087794
申请日：2007-01-17
申请人： Peter Eisner , Klaus Muller , Claudia Pickardt , Andreas Malberg
发明人： Peter Eisner , Klaus Muller , Claudia Pickardt , Andreas Malberg
CPC分类号： A23G9/38 , A23G9/42 , A23J1/006 , A23J1/14 , A23J3/14 , A23L29/10 , A23V2002/00 , A23V2200/222
摘要： A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.
摘要翻译： 描述了一种用于获得植物蛋白级分，特别是用于生产植物性冰淇淋的方法，其中植物部分被添加到水或水性溶剂中，以便从植物部分溶解和/或分散植物蛋白质，并且其中一个或 从通过分离得到的含水混合物中分离更多的植物蛋白质级分。 根据该方法，将一种或多种具有亲脂性或两亲性边界表面的物质加入到含水混合物中，以分离出一种或多种植物蛋白质组分，混合物中溶解和/或分散的蛋白质具有亲油性或两亲性基团。 将包含附着蛋白质的物质与混合物分离。 通过该方法获得具有特别好的乳化特性的植物蛋白质级分，在制备蔬菜冰淇淋中蛋白质级分作为乳化剂是有利的。
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公开(公告)号：US20080286437A1
公开(公告)日：2008-11-20
申请号：US11908049
申请日：2006-02-18
申请人： Peter Eisner , Klaus Muller , Christian Zacherl , Josef Pointner
发明人： Peter Eisner , Klaus Muller , Christian Zacherl , Josef Pointner
摘要： A sausage product and a method for producing the sausage product, wherein the sausage product includes one or more of raw sausages, scalded sausages and cooked sausages.
摘要翻译： 香肠产品和生产香肠产品的方法，其中香肠制品包括一种或多种生香肠，烫伤香肠和熟香肠。
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7.发明申请LIQUID BIOFUEL MADE OF ESTERS AND BOUND GLYCERIDES, AND ALSO PROCESS FOR PRODUCTION THEREOF 审中-公开液体生物制品及其制造方法及其生产工艺公开(公告)号：US20110289828A1
公开(公告)日：2011-12-01
申请号：US12673091
申请日：2008-07-31
IPC分类号： C10L1/18
CPC分类号： C10L1/191 , C10G2300/1011 , C10G2300/1014 , C10L1/02 , C10L1/026 , C10L1/19 , C11C3/003 , C12P7/649 , Y02E50/13 , Y02P30/20
摘要： The present invention relates to a biofuel and to a process for production thereof, which biofuel contains at least one fraction of triglycerides, a fraction of monoglycerides, a fraction of diglycerides and a fraction of alkylesters of fatty acids. The biofuel may be obtained by partial transesterification of vegetable oil or vegetable fat and is distinguished in that the mass fraction of alkylesters of fatty acids in the biofuel is smaller than the mass fraction of triglycerides. The fuel is suitable in particular as additive for conventional fuels, may be produced at high yield and can also be used at relatively low temperatures below 10° C.
摘要翻译： 本发明涉及一种生物燃料及其生产方法，该生物燃料含有甘油三酸酯的至少一部分，甘油单酯的一部分，甘油二酯的一部分和脂肪酸的一部分烷基酯。 生物燃料可以通过植物油或植物脂肪的部分酯交换获得，其特征在于生物燃料中脂肪酸的烷基酯的质量分数小于甘油三酯的质量分数。 燃料特别适用于常规燃料的添加剂，可以高产率生产，也可在低于10℃的较低温度下使用。
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公开(公告)号：US20090297680A1
公开(公告)日：2009-12-03
申请号：US11920775
申请日：2006-05-09
申请人： Peter Eisner , Thomas Pfeiffer
发明人： Peter Eisner , Thomas Pfeiffer
IPC分类号： A23L3/16
摘要： The present invention relates to a method for the homogeneous heating of products in which the products are heated in an alternating electromagnetic field, in particular a HF field, whereby first regions of the products are heated more intensely than second regions. The method is characterised in that the first regions are cooled at least before or during heating in the alternating field by additional means and/or measures for heat transfer and/or the second regions are heated by additional means and/or measures for heat transfer.Homogenisation of the temperature profile in food, pharmaceutical and/or cosmetic products is achieved with the present method when heating in a high frequency alternating electromagnetic field.
摘要翻译： 本发明涉及一种均匀加热产品的方法，其中产品在交变电磁场，特别是HF场中被加热，由此产品的第一区域被加热得比第二区域更强烈。 该方法的特征在于，通过附加装置和/或用于传热的措施和/或第二区域通过用于传热的附加装置和/或措施来加热至少在交变场中的加热之前或加热期间的第一区域。 通过本方法在高频交变电磁场中加热时，可实现食品，药品和/或化妆品中温度分布的均质化。
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公开(公告)号：US06821437B1
公开(公告)日：2004-11-23
申请号：US10130768
申请日：2002-07-18
IPC分类号： C02F148
CPC分类号： B03B5/44 , B03B1/04 , B03D3/00 , B24B55/03 , B28D5/007 , C10M175/04 , Y02P70/179
摘要： The present invention relates to a method of separating a machining suspension into fractions including abrasive grains and attrition material, such as a suspension produced in the course of the mechanical machining of silicon, quartz or ceramic material, from a cutting fluid in which abrasive grains and the attrition material are dispersed that originates from the machined material and from the machining equipment. In the method, the suspension is separated by means of wet classification, with the liquid used for the sizing process being selected in such a way that it can be mixed with the used cutting fluid and with the mixture so formed, which contains the attrition material originating from the machined material in particular, forming a stable suspension.
摘要翻译： 本发明涉及一种将加工悬浮液分离成包含磨料颗粒和磨耗材料的级分的方法，所述磨碎颗粒和磨耗材料例如在硅，石英或陶瓷材料的机械加工过程中产生的悬浮液， 磨耗材料从加工材料和加工设备分散出来。 在该方法中，悬浮液通过湿式分级法分离，用于施胶过程的液体以这样一种方式进行选择，使得其可以与所使用的切削液和形成的混合物混合，所述混合物含有磨耗材料 特别地来自加工材料，形成稳定的悬浮液。
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10.发明申请Emulsion or Gel for Producing food Products Including Omega-3 Fatty Acid 审中-公开用于生产包含Omega-3脂肪酸的食品的乳液或凝胶公开(公告)号：US20120308704A1
公开(公告)日：2012-12-06
申请号：US13309689
申请日：2011-12-02
申请人： Peter Eisner , Christian Zacherl , Andreas Nuske
发明人： Peter Eisner , Christian Zacherl , Andreas Nuske
CPC分类号： A23D7/0053 , A23D7/02 , A23J3/225 , A23L13/426 , A23L13/43 , A23L13/67 , A23L33/10 , A23L33/12 , A23L33/185 , A23V2002/00 , A23V2200/222 , A23V2250/187 , A23V2250/1868 , A23V2250/032 , A23V2250/708 , A23V2250/548 , A23V2200/02 , A23V2250/712
摘要： An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein.
摘要翻译： 作为用于生产包含ω-3脂肪酸的食品的成分或添加剂的乳液，所述乳液包括外水相，其包含溶于水中的至少一种水溶性抗氧化剂; 以及内部脂肪或油相，其包含设置有至少一种脂肪或油溶性抗氧化剂和ω-3脂肪酸酯的植物油滴，其中所述植物油滴分别设置有由植物蛋白质制成的壳。
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