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公开(公告)号：US20110183054A1
公开(公告)日：2011-07-28
申请号：US12737229
申请日：2009-06-29
IPC分类号： A23J1/14
CPC分类号： A23J1/14 , A23V2002/00 , A23V2300/40
摘要： A process is described for preparing a plant protein preparation for a foodstuff. In the process, a proteinaceous vegetable raw material is introduced into a salty, aqueous extractant for the extraction of proteins, whereby a salty plant protein solution is obtained. The proteins are precipitated by lowering the temperature and/or the ionic strength of the plant protein solution and separated from the aqueous extractant as a moist protein-rich substance. The process is distinguished by the fact that the plant protein solution, before or after the protein precipitation step, or the protein-rich substance, before or after introduction into the foodstuff and before finishing the foodstuff, is heated to a temperature of ≧45° C. and held at this temperature for a period of time, the period of time and the temperature being chosen so that the use properties and processing properties of the protein-rich substance are not altered by this step. Due to this pre-heating operation, the plant protein preparation causes a lower degree of undesired off-flavors upon heating of the foodstuff in which it has been processed. Also described is a method for producing a plant protein preparation in the form of a moist protein mass for improving the texture of foodstuffs with improved organoleptic properties.
摘要翻译： 描述了制备用于食品的植物蛋白制剂的方法。 在此过程中，将蛋白质植物原料引入到含水萃取剂中以提取蛋白质，从而得到一种咸的植物蛋白质溶液。 蛋白质通过降低植物蛋白质溶液的温度和/或离子强度并作为富含蛋白质的富含物质从水提取物中分离而沉淀。 该方法的特征在于将蛋白质沉淀步骤之前或之后的植物蛋白质溶液或富含蛋白质的物质在食物引入之前或之后并在食品完成之前被加热至≥45°的温度 并在该温度下保持一段时间，选择时间段和温度，使得富含蛋白质的物质的使用性质和加工性质不会被该步骤改变。 由于这种预热操作，植物蛋白质制备在加热其中已加工的食品时导致较低程度的不期望的异味。 还描述了一种用于改善具有改善的感官特性的食品质地的湿质蛋白质组合物的植物蛋白制剂的制备方法。
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2.发明申请Highly concentrated plant protein preparation and method for producing the same 审中-公开高浓度植物蛋白制剂及其制备方法公开(公告)号：US20090291189A1
公开(公告)日：2009-11-26
申请号：US12308692
申请日：2007-06-12
CPC分类号： A23J3/28 , A23G3/44 , A23J3/14 , A23L33/185
摘要： The invention relates to a protein preparation and a method for the production thereof. The protein preparation includes protein particles. A protein particle includes several plant protein molecules with at least one hydrophilic and at least one hydrophobic moiety each. The protein molecules are bound to each other in such a manner that the protein particle has a mainly hydrophobic surface. The preparation allows production of foodstuffs that are rich in protein, that have a pleasant taste, that do not appear to be dry, solid, hard or crumbly, that do not cause increased saliva production and that are easy to swallow.
摘要翻译： 本发明涉及蛋白质制剂及其制备方法。 蛋白质制剂包括蛋白质颗粒。 蛋白质颗粒包括具有至少一个亲水性和至少一个疏水部分的几种植物蛋白质分子。 蛋白质分子彼此结合，蛋白质颗粒具有主要的疏水性表面。 该制剂允许生产富含蛋白质的食物，具有令人愉快的味道，似乎没有干燥，坚硬，坚硬或脆弱，不会引起唾液生产增加并易于吞咽。
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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 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：US20120009287A1
公开(公告)日：2012-01-12
申请号：US13202770
申请日：2010-02-26
申请人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Florian Wild , Klaus Muller
发明人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Florian Wild , Klaus Muller
CPC分类号： A23L1/3055 , A23J1/142 , A23K10/30 , A23K20/147 , A23K50/80 , A23L33/185 , A61K8/645 , A61Q19/00 , Y02A40/818
摘要： The present invention relates to a method of obtaining protein preparations from sunflower seeds as well as protein preparations produced with the method. In the method the sunflower seeds are dehulled to a residual hull content of 5% by weight or dehulled sunflower seeds with a residual hull content of 5% by weight are provided. Mechanical partial deoiling of the dehulled sunflower seeds is carried out through pressing up to a fat or oil content of the dehulled sunflower seeds in the range 10 to 35% by weight. After carrying out one or more extraction steps with at least one solvent, a defatted flour containing protein is obtained as a protein preparation. Both optically and functionally the protein preparation has very advantageous properties which allow it to be used directly in the food product or animal feed sector.
摘要翻译： 本发明涉及从向日葵种子获得蛋白质制剂的方法以及用该方法制备的蛋白质制剂。 在该方法中，向日葵种子脱壳至5重量％的残余壳体含量，或提供残余壳体含量为5重量％的脱壳向日葵种子。 脱壳的向日葵种子的机械部分脱油是通过将脱壳的向日葵种子的脂肪或油含量压榨10至35重量％进行的。 在用至少一种溶剂进行一个或多个提取步骤之后，获得含有蛋白质的脱脂面粉作为蛋白质制剂。 在光学和功能上蛋白质制备都具有非常有利的性质，其允许其直接用于食品或动物饲料部门。
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6.发明授权Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream 有权获得蔬菜植物蛋白质级分的方法，特别是用于生产蔬菜冰淇淋的方法公开(公告)号：US08257772B2
公开(公告)日：2012-09-04
申请号：US12087794
申请日：2007-01-17
申请人： Peter Eisner , Klaus Müller , Claudia Pickardt , Andreas Malberg
发明人： Peter Eisner , Klaus Müller , Claudia Pickardt , Andreas Malberg
IPC分类号： A23G9/00
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：US20110301074A1
公开(公告)日：2011-12-08
申请号：US13201480
申请日：2010-02-26
申请人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Klaus Muller , Hubert Zimmermann , Etienne Bernath , Florian Wild , Michael Frankl , Sigrid Gruppe , Klaus Schreiber
发明人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Klaus Muller , Hubert Zimmermann , Etienne Bernath , Florian Wild , Michael Frankl , Sigrid Gruppe , Klaus Schreiber
IPC分类号： A61K38/00 , A23J1/00 , F23K1/00 , C07K14/415
CPC分类号： A23L1/3055 , A23J1/142 , A23K10/30 , A23K20/147 , A23K50/80 , A23L33/185 , A61K8/645 , A61Q19/00 , Y02A40/818
摘要： The protein preparation produced from rape seeds has a protein content of less than 90% based on the dry mass, has a brightness L*, determined according to CIE-L*a*b* color scale, of at least 70 and also has at least water-binding, oil-binding and emulsifying functionality. The method for producing a protein preparation includes dehulling the rape seeds and a mechanical deoiling process, wherein only part of the oil is separated and/or wherein the process is carried out at a temperature, averaged over the duration of the pressing process, of less than 80° C., and/or an extraction process wherein the amount of non-protein material is reduced in the protein flour and then the grain size is prepared in order to obtain a pourable material having a predetermined particle size distribution.
摘要翻译： 由油菜种子生产的蛋白质制剂的蛋白质含量基于干质量小于90％，具有至少70％的根据CIE-L * a * b *颜色标度测定的亮度L *，并且还具有 最少水结合，油结合和乳化功能。 制备蛋白质制剂的方法包括对油菜种子进行脱壳和机械脱油方法，其中只有部分油被分离和/或其中该方法在压榨过程的平均温度下进行，所述温度在压榨过程中平均 和/或提取方法，其中在蛋白质粉中减少非蛋白质材料的量，然后制备晶粒尺寸以获得具有预定粒度分布的可倾倒材料。
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公开(公告)号：US09351514B2
公开(公告)日：2016-05-31
申请号：US13201480
申请日：2010-02-26
申请人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Klaus Muller , Hubert Zimmermann , Etienne Bernath , Florian Wild , Michael Frankl , Sigrid Gruppe , Klaus Schreiber
发明人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Klaus Muller , Hubert Zimmermann , Etienne Bernath , Florian Wild , Michael Frankl , Sigrid Gruppe , Klaus Schreiber
CPC分类号： A23L1/3055 , A23J1/142 , A23K10/30 , A23K20/147 , A23K50/80 , A23L33/185 , A61K8/645 , A61Q19/00 , Y02A40/818
摘要： The protein preparation produced from rape seeds has a protein content of less than 90% based on the dry mass, has a brightness L*, determined according to CIE-L*a*b* color scale, of at least 70 and also has at least water-binding, oil-binding and emulsifying functionality. The method for producing a protein preparation includes dehulling the rape seeds and a mechanical deoiling process, wherein only part of the oil is separated and/or wherein the process is carried out at a temperature, averaged over the duration of the pressing process, of less than 80° C., and/or an extraction process wherein the amount of non-protein material is reduced in the protein flour and then the grain size is prepared in order to obtain a pourable material having a predetermined particle size distribution.
摘要翻译： 由油菜种子生产的蛋白质制剂的蛋白质含量基于干质量小于90％，具有至少70％的根据CIE-L * a * b *颜色标度测定的亮度L *，并且还具有 最少水结合，油结合和乳化功能。 制备蛋白质制剂的方法包括对油菜种子进行脱壳和机械脱油方法，其中只有部分油被分离和/或其中该方法在压榨过程的平均温度下进行，所述温度在压榨过程中平均 和/或提取方法，其中在蛋白质粉中减少非蛋白质材料的量，然后制备晶粒尺寸以获得具有预定粒度分布的可倾倒材料。
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公开(公告)号：US08728542B2
公开(公告)日：2014-05-20
申请号：US13202770
申请日：2010-02-26
申请人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Florian Wild , Klaus Muller
发明人： Claudia Pickardt , Peter Eisner , Stephanie Bader , Florian Wild , Klaus Muller
IPC分类号： A01N65/00
CPC分类号： A23L1/3055 , A23J1/142 , A23K10/30 , A23K20/147 , A23K50/80 , A23L33/185 , A61K8/645 , A61Q19/00 , Y02A40/818
摘要： The present invention relates to a method of obtaining protein preparations from sunflower seeds as well as protein preparations produced with the method. In the method the sunflower seeds are dehulled to a residual hull content of ≦5% by weight or dehulled sunflower seeds with a residual hull content of ≦5% by weight are provided. Mechanical partial deoiling of the dehulled sunflower seeds is carried out through pressing up to a fat or oil content of the dehulled sunflower seeds in the range 10 to 35% by weight. After carrying out one or more extraction steps with at least one solvent, a defatted flour containing protein is obtained as a protein preparation. Both optically and functionally the protein preparation has very advantageous properties which allow it to be used directly in the food product or animal feed sector.
摘要翻译： 本发明涉及从向日葵种子获得蛋白质制剂的方法以及用该方法制备的蛋白质制剂。 在该方法中，将向日葵种子脱壳至残留的壳体含量为5％（重量）或脱壳的向日葵种子，残留的船体含量为＆lt; nEE; 5％（重量）。 脱壳的向日葵种子的机械部分脱油是通过将脱壳的向日葵种子的脂肪或油含量压榨10至35重量％进行的。 在用至少一种溶剂进行一个或多个提取步骤之后，获得含有蛋白质的脱脂面粉作为蛋白质制剂。 在光学和功能上蛋白质制备都具有非常有利的性质，其允许其直接用于食品或动物饲料部门。
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10.发明申请Method for Producing a Protein-Containing Food Ingredient Consisting of a Flax Coarse Meal 审中-公开生产由亚麻粗粉组成的含蛋白质食品成分的方法公开(公告)号：US20100233336A1
公开(公告)日：2010-09-16
申请号：US12738653
申请日：2008-10-21
申请人： Klaus Müller , Peter Eisner , Claudia Pickardt , Michael Schott , Heinz Kaiser
发明人： Klaus Müller , Peter Eisner , Claudia Pickardt , Michael Schott , Heinz Kaiser
IPC分类号： A23L1/28
摘要： The present invention relates to a method for producing a protein-containing food ingredient, in which flax coarse meal having a low residual oil content is produced or provided, from which parts of native flax protein and soluble roughage are dissolved or at least dispersed by aqueous extraction in an aqueous phase. The aqueous total extract thus obtained is freed of insoluble flax coarse meal fractions. Subsequently, a flax protein/roughage mixture is partitioned from the aqueous phase, in order to thus obtain the food ingredient. The food ingredient obtained in this way is taste-neutral, is technologically functional and storage-stable, and is distinguished by good protein solubility and outstanding boundary-surface properties.
摘要翻译： 本发明涉及一种生产含有蛋白质的食品成分的方法，其中生产或提供具有低残留油含量的亚麻粗粉，天然亚麻蛋白和可溶性粗饲料的哪些部分通过水溶液溶解或至少分散 在水相中萃取。 由此得到的含水总提取物不含不溶性亚麻粗粉碎部分。 随后，将亚麻蛋白/粗饲料混合物从水相中分配，从而获得食品成分。 以这种方式获得的食品成分是味道中性的，在技术上是功能性和储存稳定性，并且具有良好的蛋白质溶解性和突出的边界表面性质。
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