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12 条记录 (耗时 0.03 秒)

    Biscuit doughs and biscuits products and methods of producing same
    4.
    发明授权
    Biscuit doughs and biscuits products and methods of producing same 失效
    饼干面团和饼干制品及其生产方法

    公开(公告)号：US5942262A

    公开(公告)日：1999-08-24

    申请号：US820100

    申请日：1997-03-19

    申请人： Jerome Souppe ,  Thierry Jean-Bernard Naeye

    发明人： Jerome Souppe ,  Thierry Jean-Bernard Naeye

    IPC分类号： A21D2/24 ,  A21D8/04 ,  A23L7/104 ,  C12N9/04 ,  C12N9/50 ,  A21D2/00 ,  A21D10/00 ,  A21D13/00

    CPC分类号： A21D8/042 ,  Y10S426/808

    摘要： A dough suitable for baking biscuits is presented which comprises a proteinase which is at least partially inactivated by oxidation with an oxidizing agent and a second enzyme which produces the oxidizing agent. The protease is present in 10.sup.6 to 10.sup.8 NF/kg flour, and the enzyme which produces the oxidizing agent is present in 100 to 2000 SU/kg flour. The resulting dough has a consistency between bread dough and a fully hydrolyzed dough and is used to bake biscuits.

    摘要翻译： 提供适于烘烤饼干的面团，其包含至少部分地通过用氧化剂氧化失活的蛋白酶和产生氧化剂的第二种酶。 蛋白酶存在于106至108NF / kg面粉中，产生氧化剂的酶存在于100至2000UU / kg面粉中。 所得面团在面包面团和完全水解的面团之间具有稠度，并用于烘烤饼干。

    MILK PROTEIN ISOLATE AND PROCESS FOR ITS PREPARATION
    5.
    发明申请
    MILK PROTEIN ISOLATE AND PROCESS FOR ITS PREPARATION 有权
    乳蛋白分离蛋白及其制备方法

    公开(公告)号：US20080044544A1

    公开(公告)日：2008-02-21

    申请号：US11757485

    申请日：2007-06-04

    申请人： Jerome Souppe

    发明人： Jerome Souppe

    IPC分类号： A23C9/00

    CPC分类号： A23C9/1465 ,  A23J1/20 ,  A23J1/205 ,  A23L33/19 ,  A61K38/1709 ,  A61K38/40

    摘要： The invention relates to a novel process for isolating milk proteins from milk or from whey; its subject is also a milk protein fraction obtained by this process and its use for the preparation of pharmaceutical or food compositions

    摘要翻译： 本发明涉及一种从牛奶或乳清中分离乳蛋白的新方法; 其主题也是通过该方法获得的乳蛋白质级分及其用于制备药物或食物组合物的用途

    Process for the production of alcoholic beverages using maltseed
    6.
    发明授权
    Process for the production of alcoholic beverages using maltseed 失效
    使用麦芽制作酒精饮料的方法

    公开(公告)号：US06361808B1

    公开(公告)日：2002-03-26

    申请号：US09230590

    申请日：1999-04-28

    申请人： Jerome Souppe ,  Robert Franciscus Beudeker

    发明人： Jerome Souppe ,  Robert Franciscus Beudeker

    IPC分类号： C12C1100

    CPC分类号： C12Y302/01073 ,  C12C5/004 ,  C12C5/006 ,  C12C7/04 ,  C12C7/047 ,  C12N9/2414 ,  C12N9/2482 ,  C12N15/8242 ,  C12Y302/01001 ,  C12Y302/01008

    摘要： The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-&bgr;(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3, 1,4)-glucanase, and optionally, a saccharifying amylase and/or an exopeptidase. Preferable are mixtures in which the enzymes which are necessary in the brewing process are provided by transgenic seeds. Only a minor amount of malt may be necessary for flavor and color.

    摘要翻译： 本发明涉及一种用含有β-β（1,4） - 木聚糖酶，阿拉伯呋喃糖苷酶，α-淀粉酶，内切蛋白酶和β的酶的混合物生产酒精饮料如啤酒或威士忌的方法 - （1,3，1,4） - 葡聚糖酶，以及任选的糖化淀粉酶和/或外肽酶。 优选的是在酿造过程中必需的酶由转基因种子提供的混合物。 味道和颜色只需要少量的麦芽。

    Milk protein isolate and method for preparing same
    7.
    发明申请
    Milk protein isolate and method for preparing same 有权
    乳蛋白分离物及其制备方法

    公开(公告)号：US20060040025A1

    公开(公告)日：2006-02-23

    申请号：US10519131

    申请日：2003-06-30

    申请人： Jerome Souppe

    发明人： Jerome Souppe

    IPC分类号： C12G3/08

    CPC分类号： A23C9/1465 ,  A23J1/20 ,  A23J1/205 ,  A23L33/19 ,  A61K38/1709 ,  A61K38/40

    摘要： The invention relates to a novel process for isolating milk proteins from milk or from whey; its subject is also a milk protein fraction obtained by this process and its use for the preparation of pharmaceutical or food compositions.

    摘要翻译： 本发明涉及一种从牛奶或乳清中分离乳蛋白的新方法; 其主题也是通过该方法获得的乳蛋白质级分及其用于制备药物或食物组合物的用途。

    Modified whey, method for preparing same, use and bread-making product comprising modified whey
    10.
    发明授权
    Modified whey, method for preparing same, use and bread-making product comprising modified whey 失效
    改性乳清，其制备方法，使用和包含改性乳清的面包制品

    公开(公告)号：US07083816B2

    公开(公告)日：2006-08-01

    申请号：US10484263

    申请日：2002-07-15

    申请人： Jerome Souppe ,  Joel Prodhomme

    发明人： Jerome Souppe ,  Joel Prodhomme

    IPC分类号： A23C21/02 ,  A23J3/08 ,  A21D13/06

    CPC分类号： C12Y304/22002 ,  A21D2/263 ,  A21D2/36 ,  A23C21/02 ,  A23C21/023 ,  A23J3/343

    摘要： The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process is carried out in the presence of at least an endopeptidase and of at least an exopeptidase. The invention also concerns whey obtainable by said preparation method characterised in that it comprises a lactose content between 10 and 50 wt. % of the weight initially present and an amount of total proteins representing not more than 80 wt. % of the weight of proteins initially present. The invention further concerns the use of said modified whey as bread-making enhancing agent and products containing same.

    摘要翻译： 本发明涉及一种制备改性乳清的方法，包括以下步骤：a）乳糖去除，b）水解，c）钙捕获蛋白的预处理，d）预处理蛋白质的水解和e）酶失活。 水解过程在至少一种内肽酶和至少一种外肽酶的存在下进行。 本发明还涉及通过所述制备方法获得的乳清，其特征在于其包含10至50重量％的乳糖含量。 最初存在的重量百分比和总蛋白质的量不超过80重量％。 最初存在的蛋白质的重量百分比。 本发明还涉及使用所述改性乳清作为制作面包的增效剂和含有它们的产品。