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公开(公告)号：US4393085A
公开(公告)日：1983-07-12
申请号：US292473
申请日：1981-08-13
CPC分类号： A23K50/40 , A23K10/14 , A23K40/10 , A23K40/30 , Y10S426/805
摘要： The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.
摘要翻译： 本发明的目的是提供一种用于制备包含含谷类和肉类成分的狗食的改进方法。 本发明首次认识到，当至少一部分含谷物成分同时进行淀粉酶和蛋白酶消化并混合酶促改性蛋白质物质以形成反应浆料混合物时，可以改善狗食的适口性。 所得到的组合反应浆料混合物可以通过将其涂覆在表面上或与其它狗食成分混合并由此将其并入内而并入狗食品中。 优选地，将组合的反应浆料与其它成分混合以形成塑料块，然后通过挤出成型和膨胀。
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公开(公告)号：US4391829A
公开(公告)日：1983-07-05
申请号：US292471
申请日：1981-08-13
CPC分类号： A23K50/40 , A23K10/14 , A23K40/10 , A23K40/30 , Y10S426/805
摘要： The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.
摘要翻译： 本发明的目的是提供一种用于制备包含含谷类和肉类成分的狗食的改进方法。 本发明首次认识到，当至少一部分含谷物成分同时进行淀粉酶和蛋白酶消化并混合酶促改性蛋白质物质以形成反应浆料混合物时，可以改善狗食的适口性。 所得到的组合反应浆料混合物可以通过将其涂覆在表面上或与其它狗食成分混合并由此将其并入内而并入狗食品中。 优选地，将组合的反应浆料与其它成分混合以形成塑料块，然后通过挤出成型和膨胀。
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公开(公告)号：US4834989A
公开(公告)日：1989-05-30
申请号：US70160
申请日：1987-07-01
CPC分类号： C12Y302/01001 , A23L11/33 , A23L7/107 , A23L7/139 , C12Y302/01041 , C12Y302/01068
摘要： A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.
摘要翻译： 一种制备具有高达8克纤维/盎司产品的脆碎片状食品的方法，其包括将淀粉降解酶与含谷物和纤维的混合物混合并混合以形成均匀混合物，随后加热均匀混合物 至约125°F约3分钟以活化酶。 将酶处理的混合物进一步煮熟，然后干燥至约18％的水分，然后回火约45分钟，随后剥落和烘烤以产生水分含量为约3％的谷物产品。
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公开(公告)号：US06270814B1
公开(公告)日：2001-08-07
申请号：US09325220
申请日：1999-06-03
申请人： Xiao-Qing Han , Joseph E. Spradlin
发明人： Xiao-Qing Han , Joseph E. Spradlin
IPC分类号： A23C912
CPC分类号： C12Y203/02013 , A23C19/082
摘要： The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via &ggr;-carboxyl-&egr;-amino crosslinks prior to being combined with the cheese, and wherein the lactose in the process cheese product remains dissolved in the aqueous phase upon storage. According to the invention, this product is provided by a process that includes the important step of contacting the dairy liquid with a transglutaminase for a time, and under conditions, sufficient to crosslink at least a portion of the casein and/or whey protein to provide crosslinked protein conjugates in the dairy liquid. The invention furthermore provides the process for making the process cheese product. Advantageously, the process permits replacing part of the cheese proteins with the crosslinked proteins of the dairy liquid. Additionally, crystallization of lactose in the process cheese product is significantly inhibited such that lactose levels higher than commonly introduced in cheese products may be employed in the process cheese of the invention.
摘要翻译： 本发明提供了一种由干酪和乳制品液体制成的加工干酪产品，其包括酪蛋白，乳清蛋白和乳糖，其中乳制品液体中的至少一部分酪蛋白和/或乳清蛋白通过γ-羧基-ε - 氨基交联，然后在加工干酪产品中的乳糖在储存时保持溶于水相中。 根据本发明，该产品由一种方法提供，该方法包括使乳液与转谷氨酰胺酶一段时间接触的重要步骤，并且在足以交联酪蛋白和/或乳清蛋白质的至少一部分的条件下提供 在乳液中的交联蛋白质缀合物。 本发明还提供了制造加工干酪产品的方法。 有利地，该方法允许用奶制品液体的交联蛋白质代替部分奶酪蛋白质。 此外，加工干酪产品中乳糖的结晶被显着抑制，使得比本发明的加工干酪中可以使用通常在奶酪产品中引入的乳糖水平更高。
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公开(公告)号：US5210182A
公开(公告)日：1993-05-11
申请号：US836047
申请日：1992-02-12
摘要： Improved yield and gelatin quality is obtained by extracting conditioned collagen-containing material with water at lower temperature and shorter time conditions than previously used to remove high quality gelatin as quickly as possible. Very high quality gelatin is extracted initially. Acid conditioning yield is also improved by controlling pH between 1.5-2.0.
摘要翻译： 通过在较低温度和较短的时间条件下用水提取含条件胶原蛋白的材料，与先前用于尽可能快地去除高质量明胶的方法相比，可提高产量和明胶质量。 最初提取出优质明胶。 酸调节产量也通过控制pH在1.5-2.0之间得到改善。
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公开(公告)号：US06242036B1
公开(公告)日：2001-06-05
申请号：US09587305
申请日：2000-06-05
申请人： Xiao-Qing Han , Joseph E. Spradlin
发明人： Xiao-Qing Han , Joseph E. Spradlin
IPC分类号： A23C19045
CPC分类号： C12Y203/02013 , A23C19/0326 , A23C19/0328 , A23C19/041 , A23C19/052
摘要： The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.
摘要翻译： 本发明提供一种干酪凝乳，其包含源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产物。 为了获得干酪凝乳，乳制品液体被转谷氨酰胺酶和非凝乳酶蛋白酶作用，导致大部分乳清蛋白产物保留在干酪凝乳中。 本发明还公开了一种制备干酪凝乳的方法，其保留相当比例的乳清蛋白产物。 本发明还提供了含有源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产品的干酪制品，如软奶酪，半软奶酪或硬干酪，以及制作奶酪产品的方法。
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公开(公告)号：US6057135A
公开(公告)日：2000-05-02
申请号：US976241
申请日：1992-11-13
摘要： D-tagatose is manufactured from cheese whey and/or milk. The cheese whey and/or milk is hydrolyzed to prepare a mixture comprising galactose and glucose. Galactose is separated from the glucose by fermentation and subjected to isomerization using L-arabinose isomerase, thereby producing D-tagatose. The D-tagatose can be used as a reduced calorie food sweetening and bulking agent, as an intermediate for the synthesis of optically active compounds, and as an additive in detergent, cosmetic and pharmaceutical formulations.
摘要翻译： D-塔格糖由干酪乳清和/或牛奶制成。 水解干酪乳清和/或牛奶以制备包含半乳糖和葡萄糖的混合物。 通过发酵将半乳糖与葡萄糖分离，并使用L-阿拉伯糖异构酶进行异构化，从而产生D-塔格糖。 D-塔格糖可以用作低热量食物甜味剂和填充剂，作为合成光学活性化合物的中间体，以及作为洗涤剂，化妆品和药物制剂中的添加剂。
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公开(公告)号：US5997937A
公开(公告)日：1999-12-07
申请号：US22110
申请日：1998-02-11
IPC分类号： A23L29/256 , A23L1/0532
CPC分类号： A23L29/256
摘要： A quick-setting gel mix suitable for preparing dessert gels with improved clarity contains sodium and/or potassium alginate, a slowly-soluble calcium salt, an anti-oxidant, such as ascorbic acid, and a catalyst, such as copper gluconate and/or ferric sulfate, in amounts effective to promote clarity within the gel.
摘要翻译： 适于制备透明度高的甜点凝胶的快速凝胶化混合物包含藻酸钠和/或钾，缓慢溶解的钙盐，抗氧化剂如抗坏血酸，以及催化剂，例如葡萄糖酸铜和/或 硫酸铁，有效促进凝胶内的澄清度。
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公开(公告)号：US5445836A
公开(公告)日：1995-08-29
申请号：US241832
申请日：1994-05-12
申请人： Francis Agbo , Joseph E. Spradlin
发明人： Francis Agbo , Joseph E. Spradlin
CPC分类号： C12Y101/03004 , A23F3/166 , C12Y301/0102
摘要： A process for producing a tea extract which forms little or no haze when stored at refrigeration temperatures. The process comprises incubating a mixture of oxidase, tannase and tea extract, and then separating insoluble solids from the tea extract. The tea extract is preferably a concentrate which is subsequently diluted to provide a ready-to-drink beverage. Haze which develops on cold storage of the extract or of tea beverages prepared from the extract is significantly reduced.
摘要翻译： 一种在冷藏温度下储存时形成很少或没有雾度的茶提取物的方法。 该方法包括温育氧化酶，鞣酸酶和茶提取物的混合物，然后从茶提取物中分离出不溶性固体。 茶提取物优选是浓缩物，其随后被稀释以提供即饮饮料。 从提取物制备的提取物或茶饮料的冷藏中发展的雾度显着降低。
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公开(公告)号：US5417990A
公开(公告)日：1995-05-23
申请号：US219606
申请日：1994-03-29
CPC分类号： C12Y101/01001 , A23J3/04 , A23J3/06 , A23J3/08 , A23J3/18 , A23L21/10 , A23L29/284 , A23L5/42 , A23P20/20
摘要： Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.
摘要翻译： 使用用于着色剂的水溶性着色剂和络合剂来制备多组分（例如多层）和多色凝胶产品，例如明胶甜点凝胶，这将防止着色剂在胶凝层内迁移。 络合剂是使用ANS发荧光的聚氨基酸和蛋白质材料。
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