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11 条记录 (耗时 0.011 秒)

    Water-soluble sweetening tablet
    1.
    发明授权
    Water-soluble sweetening tablet 失效
    水溶性甜味片

    公开(公告)号：US4495213A

    公开(公告)日：1985-01-22

    申请号：US431072

    申请日：1982-09-30

    申请人： Erich Wolf ,  Rolf Deininger

    发明人： Erich Wolf ,  Rolf Deininger

    IPC分类号： A23L27/30 ,  A23L1/236

    CPC分类号： A23L27/32

    摘要： A sweetening tablet containing 70 to 95% of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, up to 1% of an auxiliary tabletting agent, and the rest a solubility accelerator which is a jellifier that swells in water and forms insulating layers enveloping the APM granules.

    摘要翻译： 含有70〜95％的粒径为0.01〜0.4mm的APM（L-天冬氨酰-L-苯丙氨酸甲酯），至多1％的辅助压片剂的甜味片，其余的溶解促进剂为 其在水中溶胀并形成包裹APM颗粒的绝缘层。

    Refining saccharin sodium
    2.
    发明授权
    Refining saccharin sodium 失效
    精制糖精钠

    公开(公告)号：US4158006A

    公开(公告)日：1979-06-12

    申请号：US819255

    申请日：1977-07-27

    申请人： Rolf Deininger ,  Erich Wolf

    发明人： Rolf Deininger ,  Erich Wolf

    IPC分类号： A23L27/30 ,  C07D275/06

    CPC分类号： C07D275/06

    摘要： The disclosure is of a process for refining crude saccharin sodium (saccharin soluble) to remove organic contaminants. The process comprises extraction of an acid solution of the crude saccharin sodium, using methylene chloride to extract the contaminants.

    摘要翻译： 本公开是一种精制粗糖精钠（可溶于糖精）以除去有机污染物的方法。 该方法包括提取粗糖精钠的酸溶液，使用二氯甲烷萃取污染物。

    Water-soluble sweetening tablets
    4.
    发明授权
    Water-soluble sweetening tablets 失效
    水溶性甜味片

    公开(公告)号：US4486455A

    公开(公告)日：1984-12-04

    申请号：US431071

    申请日：1982-09-30

    申请人： Erich Wolf ,  Rolf Deininger

    发明人： Erich Wolf ,  Rolf Deininger

    IPC分类号： A23L27/30 ,  A23L1/236

    CPC分类号： A23L27/32

    摘要： A sweetening tablet containing 100 parts by weight of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, 150 to 400 parts of glycine, 10 to 40 parts solubility accelerator, and up to 4 parts auxiliary tabletting agent, in each case based on dry weight.

    摘要翻译： 含有100重量份粒径为0.01〜0.4mm的APM（L-天冬氨酰-L-苯丙氨酸甲酯），150〜400份甘氨酸，10〜40份溶解促进剂和4份以上的甜味片 辅助压片剂，基于干重每种情况。

    Protection of microorganisms against bacteriophage virus attacks
    5.
    发明授权
    Protection of microorganisms against bacteriophage virus attacks 失效
    保护微生物免受噬菌体病毒攻击

    公开(公告)号：US4409245A

    公开(公告)日：1983-10-11

    申请号：US306409

    申请日：1981-09-28

    申请人： Erich Wolf ,  Andreas Lembke ,  Rolf Deininger

    发明人： Erich Wolf ,  Andreas Lembke ,  Rolf Deininger

    IPC分类号： A23C9/13 ,  A61K31/11 ,  A61K31/12 ,  A61K31/23 ,  A61K31/36 ,  A61K36/064 ,  A61K36/23 ,  A61K36/54 ,  A61K36/67 ,  C12N1/38 ,  C12N7/06 ,  A23C9/12 ,  A23C9/123 ,  C12N1/04

    CPC分类号： C12N7/00 ,  A23C9/13 ,  A61K31/11 ,  A61K31/12 ,  A61K31/23 ,  A61K31/36 ,  A61K36/064 ,  A61K36/23 ,  A61K36/54 ,  A61K36/67 ,  C12N1/38 ,  C12N2710/10363 ,  Y10S435/80

    摘要： Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The terpene is added in an amount which is effective to obtain viricidal activity but ineffective to cause toxic effects on the microorganisms. The terpene is one obtainable from aromatic plants by steam distillation. Terpenes or mixtures of terpenes which have proved suitable are those obtained from black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/ trans citral, used individually or mixed together. They may added dissolved in a carrier such as 1,2-propanediol. The terpenes demonstrate a viricidal activity in a concentration which is one or more powers of ten lower than the concentration at which the terpenes have toxic effects on the microorganisms.

    摘要翻译： 通过微生物处理用于食品制备的微生物的活体培养物通过添加萜烯来保护免受噬菌体病毒侵袭。 萜烯的添加量对于获得杀病毒活性有效，但对微生物产生毒性作用无效。 萜烯是通过蒸汽蒸馏从芳香植物中获得的。 已经证明合适的萜烯或萜烯混合物是从黑胡椒油，肉桂花油，豆蔻油，甘氨酸乙酯，肉桂醛，safrol，carvon和顺/反柠檬醛中单独使用或混合在一起得到的那些。 它们可以溶解在载体如1,2-丙二醇中。 萜烯具有杀螨活性，其浓度是比萜烯对微生物具有毒性作用的浓度低10倍的一种或多种能力。

    Process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates
    6.
    发明授权
    Process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates 失效
    制作含有脂肪，蛋白质和碳水化合物的干燥食品粉末的方法

    公开(公告)号：US3978245A

    公开(公告)日：1976-08-31

    申请号：US491497

    申请日：1974-07-23

    申请人： Rolf Deininger ,  Erich Wolf

    发明人： Rolf Deininger ,  Erich Wolf

    IPC分类号： A21D6/00 ,  A23C9/123 ,  A23C11/04 ,  A23L1/30 ,  A23L1/305 ,  A23P1/06 ,  A23J3/00 ,  A23D5/00 ,  A23L2/38

    CPC分类号： A23C11/04 ,  A23C9/1232 ,  A23L33/115 ,  A23L33/17

    摘要： The present invention relates to a process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates characterised in that a fat-free dispersion is formed of protein originating from foodstuff and of water, which dispersion contains carbohydrates and foodstuff supplements such as mineral substances, vitamins and flavoring materials, and in which protein accounts for at least 60% of the solids content and carbohydrates account for at most 35% of the solids content and into which dispersion is emulsified 1/3 to 1 part by weight of edible oil per 1 part by weight of protein, the emulsion then being dried whilst avoiding heating to above 65.degree.C, and the product being converted to a powder. The foodstuff powder obtained by the inventive process, whilst having a relatively high protein content and low carbohydrate content, is pleasant to consume, without causing revulsion.

    Process for the manufactue of biscuits
    7.
    发明授权
    Process for the manufactue of biscuits 失效
    饼干制造工艺

    公开(公告)号：US3976800A

    公开(公告)日：1976-08-24

    申请号：US624575

    申请日：1975-10-21

    申请人： Rolf Deininger ,  Erich Wolf

    发明人： Rolf Deininger ,  Erich Wolf

    IPC分类号： A23G3/00 ,  A23G3/34 ,  A23J3/08 ,  A23J3/14 ,  A23J3/16 ,  A23L1/30 ,  A23L1/305 ,  A23J1/14 ,  A23J1/20

    CPC分类号： A23J3/16 ,  A23J3/08 ,  A23J3/14 ,  A23L33/115 ,  A23L33/17

    摘要： A high-protein, low-carbohydrate, low-fat bar is produced by kneadingA. a melt of edible fat and lecithin or a vegetable phosphatide withB. a food powder having protein content of at least 60% by weight based on solids and a carbohydrate content of 5 to 35% by weight based on solid content and additives, to render the resultant mixture thixotropically flowable and homogeneous. The resultant mixture is shaped into a bar and solidifies on standing.

    摘要翻译： 通过揉搓A生产高蛋白，低碳水化合物，低脂肪酒吧。可食用脂肪和柠檬酸酯或植物性磷酸酯与B.具有基于固体的重量至少为60％的蛋白质含量的食物粉末 基于固体含量和添加剂的重量为5至35％的碳水化合物含量，可以提供相当于可流动和均质的混合物。 将所得混合物成形为棒状物并静置固化。