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公开(公告)号：US4230738A
公开(公告)日：1980-10-28
申请号：US735002
申请日：1976-10-22
CPC分类号： A23J3/227 , A23J3/22 , A23J3/26 , Y10S426/802
摘要： A process is provided for the preparation of a textured protein concentrate which has improved meat-like texture and bland flavor. The basic process utilized includes aqueous solvent extraction of water soluble constituents from protein extrudate containing such constituents, and the present invention provides an improvement in said basic process which comprises utilizing a protein extrudate having a density of between about 85 to 150 grams per liter on a dry weight basis and extraction at pH between about 4.4 and 6.0. Using an aqueous extraction at a pH between about 5.0 and 6.0, the textured protein concentrate has a texture similar to the tender lean portions of beef, pork, poultry or shellfish. Using an aqueous extraction at a pH between about 4.4 and 5.0, the textured protein concentrate has a texture similar to fish.
摘要翻译： 提供了一种制备纹理蛋白质浓缩物的方法，其具有改善的肉样纹理和平淡的味道。 所用的基本方法包括从含有这些组分的蛋白质挤出物中水溶性成分的水溶剂萃取，本发明提供了所述碱性方法的改进，其包括使用密度为约85至150克/升的蛋白质挤出物， 基于干重和在约4.4和6.0之间的pH提取。 在约5.0至6.0之间的pH下使用水提取物，纹理蛋白质浓缩物具有类似于牛肉，猪肉，家禽或贝类的嫩瘦部分的质地。 使用pH在4.4和5.0之间的水提取，纹理蛋白浓缩物具有类似于鱼的纹理。
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2.发明授权Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product 失效在亚硝酸盐固化食品中抑制N-亚硝胺形成的方法
公开(公告)号：US4844925A
公开(公告)日：1989-07-04
申请号：US868185
申请日：1986-05-21
IPC分类号： A23B4/20 , A23F3/18 , A23L3/3463
CPC分类号： A23B4/20 , A23F3/18 , A23L3/3463
摘要： A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.
摘要翻译： 一种抑制亚硝酸盐固化的食品中N-亚硝胺形成的方法，其中通过在120℃至210℃的温度下通过红茶叶的水提取形成的提取物加入到食品中， 提取物使得茶固体含量基于食物重量为0.005重量％至1.5重量％，所述提取物含有至少5重量％的酚化合物，基于其中茶固体的重量。
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公开(公告)号：US4839187A
公开(公告)日：1989-06-13
申请号：US065616
申请日：1987-06-30
IPC分类号： A23F3/16 , A23F3/18 , A23L3/3463 , C11B5/00
CPC分类号： C11B5/0085 , A23F3/16 , A23F3/18 , A23L3/3463
摘要： A composition comprising a food susceptible to lipid oxidation and an extract formed by the aqueous extraction of black tea leaves in a process which includes extraction at a temperature from 120.degree. to 210.degree. C., the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food.
摘要翻译： 包含易于脂质氧化的食品的组合物和通过在120℃至210℃的温度下提取的方法，由红茶叶的水提取物形成的提取物，提取物的量使得茶的含量 存在的固体为基于食物重量的0.005至1.5重量％。
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公开(公告)号：US4925681A
公开(公告)日：1990-05-15
申请号：US347484
申请日：1989-05-04
IPC分类号： A23F3/16 , A23F3/18 , A23L3/3463 , C11B5/00
CPC分类号： C11B5/0085 , A23F3/16 , A23F3/18 , A23L3/3463
摘要： Antioxidant activity of aqueous extracts of black tea leaves for incorporation into foods susceptible to lipid oxidation is increased by treating the extracts with tannase. Incorporation of ascorbic acid with the treated extracts in foods susceptible to lipid oxidation further increases the antioxidant activity.
摘要翻译： 通过用鞣酸酶处理提取物，提高了红茶叶水分提取物的掺入对脂质氧化敏感的食品的抗氧化活性。 将抗坏血酸与经过脂质氧化的食品中经处理的提取物并入进一步增加抗氧化活性。
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公开(公告)号：US4891231A
公开(公告)日：1990-01-02
申请号：US347483
申请日：1989-05-04
CPC分类号： C11B5/0085 , A23F3/16 , A23F3/18
摘要： Lipid oxidation in foods is inhibited by incorporating an extract, obtained from black tea leaves having at least 5% by weight of phenol compounds based upon the weight of tea solids in the extract, with a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food. The extracts are obtained by heating an aqueous extract obtained from black tea leaves to a temperature of from 120.degree. C. to 210.degree. C. or by extracting black tea leaves with water at a temperature of from 120.degree. C. to 210.degree. C. Treating the extracts to be incorporated in the food with tannase provides an increase in the antioxidant activity of the extracts.
摘要翻译： 食物中的脂质氧化被抑制，将从提取物中茶固体重量至少为5重量％的酚化合物的红茶叶提取的提取物与易于脂质氧化的食物混合，使食物含有 基于食物重量，重量为0.005％至1.5％的茶固体。 提取物通过将从红茶叶提取的水提取物加热到120℃至210℃的温度或通过在120℃至210℃的温度下用水萃取红茶叶而获得。 用鞣酸酶处理加入到食物中的提取物提高了提取物的抗氧化活性。
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