公开(公告)号：US08956676B2

公开(公告)日：2015-02-17

申请号：US12735503

申请日：2009-01-22

申请人： Ole Kaae Hansen ,  Tommas Neve

发明人： Ole Kaae Hansen ,  Tommas Neve

IPC分类号： A23P1/00 ,  A23D7/005 ,  A23C11/06 ,  A23C11/10 ,  A23J3/14 ,  A23J3/34 ,  A23K1/16 ,  A23L1/20 ,  A23L1/30 ,  A23L1/305 ,  A61K8/64 ,  A61Q19/10

CPC分类号： A23D7/0053 ,  A23C11/065 ,  A23C11/106 ,  A23J3/14 ,  A23J3/346 ,  A23K20/147 ,  A23K20/158 ,  A23L11/09 ,  A23L33/115 ,  A23L33/14 ,  A23L33/17 ,  A23L33/185 ,  A23V2002/00 ,  A61K8/645 ,  A61K2800/85 ,  A61Q19/10 ,  A23V2250/5488 ,  A23V2250/76

摘要： The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and/or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

摘要翻译： 本发明涉及一种制备包含蛋白质和脂肪的组合物的方法，所述方法提供了一种简单且非昂贵的方法来获得具有高营养价值的含脂蛋白质产品，其容易处理并且同时具有 对聚结和氧化的高稳定性。 更具体地，提供了一种制备包含分散形式的蛋白质和脂肪的组合物的方法，所述方法包括以下步骤：（i）提供pH值高于7.0的悬浮液，所述悬浮液包含水，蛋白质材料， 脂肪和任选的碱; （ii）在（i）温度下将悬浮液温育在50-150℃的温度下。 （iii）使来自（ii）的悬浮液均化以形成分散体; 和（iv）如果需要，将来自（iii）的分散体进行后续处理; 其中步骤（i）中的蛋白质材料包括植物性蛋白质材料和/或酵母类蛋白质材料; 其中步骤（i）中的悬浮液包含至少5重量％的干物质脂肪。 本发明还涉及通过该方法获得的组合物和通过本发明的方法获得的组合物，以及这些组合物的用途。

公开(公告)号：US20110034394A1

公开(公告)日：2011-02-10

申请号：US12735503

申请日：2009-01-22

申请人： Ole Hansen Kaae ,  Tommas Neve

发明人： Ole Hansen Kaae ,  Tommas Neve

IPC分类号： A61K38/16 ,  A23J1/18 ,  A23J3/00 ,  A23J1/14 ,  A61P17/00

CPC分类号： A23D7/0053 ,  A23C11/065 ,  A23C11/106 ,  A23J3/14 ,  A23J3/346 ,  A23K20/147 ,  A23K20/158 ,  A23L11/09 ,  A23L33/115 ,  A23L33/14 ,  A23L33/17 ,  A23L33/185 ,  A23V2002/00 ,  A61K8/645 ,  A61K2800/85 ,  A61Q19/10 ,  A23V2250/5488 ,  A23V2250/76

摘要： The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and/or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

摘要翻译： 本发明涉及一种制备包含蛋白质和脂肪的组合物的方法，所述方法提供了一种简单且非昂贵的方法来获得具有高营养价值的含脂蛋白质产品，其容易处理并且同时具有 对聚结和氧化的高稳定性。 更具体地，提供了一种用于制造包含分散形式的蛋白质和脂肪的组合物的方法，所述方法包括以下步骤：（i）提供pH值高于7.0的悬浮液，所述悬浮液包含水，蛋白质材料， 脂肪和任选的碱; （ii）在（i）温度下将悬浮液温育在50-150℃的温度下。 （iii）使来自（ii）的悬浮液均化以形成分散体; 和（iv）如果需要，将来自（iii）的分散体进行后续处理; 其中步骤（i）中的蛋白质材料包括植物性蛋白质材料和/或酵母类蛋白质材料; 其中步骤（i）中的悬浮液包含至少5重量％的干物质脂肪。 本发明还涉及通过该方法获得的组合物和通过本发明的方法获得的组合物，以及这些组合物的用途。