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    Method for Producing a Protein-Containing Food Ingredient Consisting of a Flax Coarse Meal
    1.
    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

    CPC分类号： A23J1/144 ,  A23J1/14 ,  A23J3/14

    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。

    Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream
    3.
    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。

    Method For Obtaining a Vegetable Plant Protein Fraction, in Particular For Producing Vegetable Ice Cream
    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

    IPC分类号： A23J1/00 ,  A23G9/38

    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。

    METHOD AND HEATING DEVICE FOR THERMOFORMING
    5.
    发明申请
    METHOD AND HEATING DEVICE FOR THERMOFORMING 有权
    来自阳性种子的蛋白质制备及其生产

    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

    IPC分类号： A61K8/97 ,  C07K1/14 ,  A23K1/00 ,  A23J1/14 ,  A23L1/211

    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。

    PROCESS FOR THE PREPARATION OF A MOIST PROTEIN BIOMASS AND ITS USE
    6.
    发明申请
    PROCESS FOR THE PREPARATION OF A MOIST PROTEIN BIOMASS AND ITS USE 审中-公开
    制备水分蛋白生物质及其用途的方法

    公开(公告)号：US20110183054A1

    公开(公告)日：2011-07-28

    申请号：US12737229

    申请日：2009-06-29

    申请人： Claudia Pickardt ,  Christian Zacherl ,  Peter Eisner ,  Katrin Hasenkopf

    发明人： Claudia Pickardt ,  Christian Zacherl ,  Peter Eisner ,  Katrin Hasenkopf

    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。

    Protein preparations from sunflower seeds and production thereof
    9.
    发明授权
    Protein preparations from sunflower seeds and production thereof 有权
    来自向日葵种子的蛋白质制剂及其生产

    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。

    Highly concentrated plant protein preparation and method for producing the same
    10.
    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

    申请人： Christian Zacherl ,  Peter Eisner ,  Claudia Pickardt ,  Katrin Hasenkopf

    发明人： Christian Zacherl ,  Peter Eisner ,  Claudia Pickardt ,  Katrin Hasenkopf

    IPC分类号： A23D9/00 ,  C07K14/00 ,  A23J1/00 ,  C07K1/00

    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。