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公开(公告)号：US6024990A
公开(公告)日：2000-02-15
申请号：US954392
申请日：1997-10-20
摘要： The present invention relates to the production of a food flavoring agent. More particularly the invention provides a process for producing a food flavoring agent, which method contains the steps of preparing an aqueous slurry of plant protein and insoluble plant material, treating the slurry with a protease to hydrolyse the protein, maturation, wherein no separation of insoluble material is done between the first two steps. By this method the flavor of a plant protein hydrolysate can be intensified and improved.
摘要翻译： 本发明涉及食品调味剂的生产。 更具体地，本发明提供了一种生产食品调味剂的方法，该方法包括制备植物蛋白质和不溶性植物材料的含水浆料的步骤，用蛋白酶处理浆料以水解蛋白质，成熟，其中不分离不溶性 材料在前两个步骤之间完成。 通过这种方法，植物蛋白水解产物的味道可以加强和改善。
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公开(公告)号：US20080199924A1
公开(公告)日：2008-08-21
申请号：US11916052
申请日：2006-06-13
IPC分类号： C12P7/62
摘要： The present invention relates to a method for producing fatty acid alkyl esters, such as fatty acid methyl esters (FAME) and fatty acid ethyl esters with a low level of impurities such as phospholipids. The method of the invention is simplified by combining two process steps into one single process step and is therefore economically cheaper The method includes mixing water, alcohol, triglyceride and/or free fatty acids a lipolytic enzyme and a phospholipase. Subsequently the aqueous phase, which contains glycerine, residual enzyme and most of the hydrolyzed phospholipids, is separated from the non-aqueous phase, whereby the content of phospholipids in the non-aqueous phase is reduced.
摘要翻译： 本发明涉及脂肪酸烷基酯如脂肪酸甲酯（FAME）和具有低水平杂质如脂肪酸的脂肪酸乙酯的方法。 通过将两个工艺步骤组合成一个单一工艺步骤来简化本发明的方法，因此经济上便宜。该方法包括将水，醇，甘油三酯和/或游离脂肪酸与脂肪分解酶和磷脂酶混合。 随后，将含有甘油，残余酶和大部分水解磷脂的水相从非水相中分离出来，从而降低非水相中磷脂的含量。
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