-
公开(公告)号：US20050255211A1
公开(公告)日：2005-11-17
申请号：US11184461
申请日：2005-07-19
IPC分类号： A23C19/086 , A23C19/093 , A23G3/00 , A23L7/109 , A23L7/196 , A23L11/00 , A23L23/00 , A23L23/10
CPC分类号： A23C19/086 , A23C19/093 , A23L7/109 , A23L7/196 , A23L11/07 , A23L23/00 , A23L23/10 , A23V2002/00 , A23V2250/5488 , A23V2200/08
摘要： A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g., macaroni and cheese) and, thereby, provide the health benefits of soy without adversely effecting the organoleptic or other sensory properties of the product.
摘要翻译： 提供含有显着水平的大豆蛋白的含大豆蛋白的干酪酱混合物。 干奶酪酱混合物通过将大豆粉与干酪和奶酪调味料混合来制备。 当使用时，将干酱混合物水合以形成适于与淀粉基产品（例如面食，米等）一起使用的奶酪酱。 本发明的含大豆蛋白的干酱混合物通常含有约10至约75％的大豆粉，约25至约90％的奶酪粉和约1至约5％的乳酪调味剂。 优选地，含大豆蛋白的干酱混合物含有约25至约50％的大豆粉，约25至约50％的奶酪粉和约1至约5％的乳酪调味剂。 本发明允许将显着水平的大豆蛋白质用于淀粉类产品（例如通心粉和奶酪）的酱料中，从而提供大豆的健康益处，而不会不利地影响感官或其它感官特性 的产品。
-
公开(公告)号：US20060141101A1
公开(公告)日：2006-06-29
申请号：US11025462
申请日：2004-12-29
申请人： Wen-Sherng Chen , John Finley , Bruce Campbell , Ariel Cudia
发明人： Wen-Sherng Chen , John Finley , Bruce Campbell , Ariel Cudia
IPC分类号： A23L1/00
CPC分类号： A21D2/36 , A21D2/18 , A23L7/109 , A23L7/115 , A23P10/30 , A23P10/35 , A23V2002/00 , A23V2200/224 , A23V2250/18 , A23V2250/54
摘要： The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.
摘要翻译： 本发明一般涉及涂覆有脂质化合物的低热量填充剂（例如，纤维素，淀粉，麸皮，葡聚糖，水胶体等）以形成碱或内层，然后将纤维/脂质复合物包封在蛋白质 化合物作为外层。 实际上，本发明提供了可食用纤维的输送系统，其中可控制食用纤维的吸湿性。 使用本发明的包封的纤维，可以有效地延迟可食用纤维对水的吸收（因此可食用纤维的溶胀），直到包封的纤维达到胃并开始正常的消化过程。
-
公开(公告)号：US06849282B2
公开(公告)日：2005-02-01
申请号：US10358912
申请日：2003-02-05
CPC分类号： A23J3/16 , A23L11/07 , A23L27/60 , A23V2002/00 , A23V2200/222 , A23V2250/5488
摘要： Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.
摘要翻译： 以淀粉为基础的沙拉酱组合物利用大豆蛋白作为乳化剂和制备这种组合物。 大豆蛋白质在淀粉类沙拉酱中代替大量的全部蛋黄或全蛋，作为乳化剂。 大豆蛋白可以是未经处理的，加热的或酶处理的，或者可以根据其它任选的处理进行处理。 将大豆蛋白与蛋黄或全蛋（如果含有），盐，香料，糖，高果糖玉米糖浆和大豆油混合以制备预混物。 淀粉基与水，淀粉，糖和酸分开制成。 然后将预混合物和淀粉基质混合并均化以形成基于淀粉的沙拉酱组合物。
-
公开(公告)号：US4559233A
公开(公告)日：1985-12-17
申请号：US567277
申请日：1983-12-30
申请人： Wen-Sherng Chen , William G. Soucie
发明人： Wen-Sherng Chen , William G. Soucie
CPC分类号： A23J3/28 , A23J3/227 , Y10S426/802
摘要： Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.
摘要翻译： 公开了与乳清乳蛋白 - 黄原胶纤维和模拟肉制品相关的方法和组合物。
-
公开(公告)号：US06372280B1
公开(公告)日：2002-04-16
申请号：US09431850
申请日：1999-11-02
申请人： Alexander A. Gonsalves , Wen-Sherng Chen , Donald C. Hannan , Rafael J. Marquez , Krzysztof Mosiewicz
发明人： Alexander A. Gonsalves , Wen-Sherng Chen , Donald C. Hannan , Rafael J. Marquez , Krzysztof Mosiewicz
IPC分类号： A23L1035
CPC分类号： A23G9/46 , A23G9/322 , A23G2220/02 , A23L9/22 , A23P30/40
摘要： An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.
摘要翻译： 提供pH小于约4，优选约2.5至约3.5的酸性泡沫。 泡沫由乳液组分和酸性组分的混合物制成。 乳液组分含有水，硬脂，甜味剂，乳清蛋白，非离子稳定剂和非离子乳化剂。 酸性成分在水溶液中含有食用酸。 酸性组分可任选地含有乳蛋白源和非离子乳化剂。 该泡沫可用作具有冻融稳定性并可在制冷温度下保持至少三周的鞭打顶部。
-
公开(公告)号：US4563360A
公开(公告)日：1986-01-07
申请号：US567096
申请日：1983-12-30
申请人： William G. Soucie , Wen-Sherng Chen
发明人： William G. Soucie , Wen-Sherng Chen
IPC分类号： A23J3/00 , A23J3/04 , A23J3/10 , A23J3/14 , A23J3/16 , A23J3/22 , A23J3/28 , D01F4/00 , A23L1/00
CPC分类号： A23J3/28 , A23J3/227 , A23J3/285 , Y10S426/802
摘要： Methods and compositions are disclosed relating to fibers formed from xanthan gum and various protein sources such as soy protein, egg protein and casein, as well as simulated meat compositions utilizing such fibers.
摘要翻译： 公开了与由黄原胶和各种蛋白质来源如大豆蛋白，蛋清蛋白和酪蛋白形成的纤维以及利用这种纤维的模拟肉组合物相关的方法和组合物。
-
公开(公告)号：US20080171125A1
公开(公告)日：2008-07-17
申请号：US11622225
申请日：2007-01-11
CPC分类号： A23C11/103 , A23J3/346
摘要： Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
摘要翻译： 提供方法来制备基于在实现至少5的FEA的热稳定性的蛋白质水平高于3.2x的热稳定性豆浆浓缩物。一种方法在浓缩之前除去可溶性碳水化合物。 在浓缩之前，另一种方法除去了可溶性和不溶性的碳水化合物。 其他方法使用部分水解的大豆蛋白分离物制备豆浆浓缩物。
-
公开(公告)号：US20050095344A1
公开(公告)日：2005-05-05
申请号：US10697408
申请日：2003-10-29
申请人： Ahmad Akashe , Asma Ahad , Wen-Sherng Chen
发明人： Ahmad Akashe , Asma Ahad , Wen-Sherng Chen
摘要： Highly functional soy protein materials are provided which are prepared using a process wherein a soy protein material is hydrated in an aqueous solution at a solids level of about 5 to about 20 percent, sufficient edible base is then added to adjust the pH of the aqueous soy composition to about 9 to about 11, and the pH-adjusted composition is then mixed at a temperature of about 40 to about 80° C. for about 0.5 to about 4 hours to obtain the highly functional soy protein material. These highly functional soy protein materials have significantly improved solubilities, water binding capacities, and emulsification properties.
摘要翻译： 提供了高功能性大豆蛋白材料，其使用其中大豆蛋白材料在水溶液中以约5至约20％的固体水平水合的方法制备，然后加入足量的可食用碱以调节大豆水溶液的pH 组合物至约9至约11，然后将pH调节的组合物在约40至约80℃的温度下混合约0.5至约4小时，以获得高功能性大豆蛋白材料。 这些高功能的大豆蛋白材料具有显着改善的溶解度，水结合能力和乳化性能。
-
公开(公告)号：US06458393B1
公开(公告)日：2002-10-01
申请号：US09479761
申请日：2000-01-07
IPC分类号： A23C19076
CPC分类号： A23C19/045 , A23C19/054 , A23C19/076
摘要： The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed according to the present invention allow greater absorption of the dressing, and thus significantly reduce the problem involving the curds “swimming” in the dressing often found in conventional cottage cheese products. Methods for manufacturing such cottage cheese also are provided. More specifically, the porous cottage cheese curd is prepared by the generation or introduction of gas during the initial formation of the curd.
摘要翻译： 本发明涉及具有更多孔凝乳的酸奶干酪。 所得到的凝乳比传统的酸奶干酪凝乳密度小。 更多孔的奶酪奶酪凝乳允许山寨奶酪酱渗透凝乳。 根据本发明形成的多孔酸奶干酪凝乳允许更多地吸收敷料，从而显着地减少了在常规酸奶干酪产品中常见的敷料中“凝固”凝乳的问题。 还提供了制造这种酸奶干酪的方法。 更具体地，通过在初始形成凝乳期间产生或引入气体来制备多孔干酪凝乳。
-
公开(公告)号：US07989015B2
公开(公告)日：2011-08-02
申请号：US11622225
申请日：2007-01-11
IPC分类号： A23L1/20
CPC分类号： A23C11/103 , A23J3/346
摘要： Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
摘要翻译： 提供方法来制备基于在达到至少5的Fo时热稳定的蛋白质水平高于3.2×的热稳定的豆浆浓缩物。一种方法在浓缩之前除去可溶性碳水化合物。 在浓缩之前，另一种方法除去了可溶性和不溶性的碳水化合物。 其他方法使用部分水解的大豆蛋白分离物制备豆浆浓缩物。
-
-
-
-
-
-
-
-
-
搜索结果
21 条记录 (耗时 0.023 秒)
