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公开(公告)号：US20080008816A1
公开(公告)日：2008-01-10
申请号：US11471843
申请日：2006-06-21
IPC分类号： A23L1/20
CPC分类号： A23L33/185 , A23L11/31 , A23L11/33
摘要： The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.
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公开(公告)号：US20080008820A1
公开(公告)日：2008-01-10
申请号：US11472625
申请日：2006-06-21
IPC分类号： A23J1/00
CPC分类号： A23J3/16 , A23J1/14 , A23L11/33 , A23L33/185 , A23V2002/00 , A23V2200/16 , A23V2250/5488
摘要： The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.
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公开(公告)号：US20080008817A1
公开(公告)日：2008-01-10
申请号：US11471862
申请日：2006-06-21
IPC分类号： A23L1/20
CPC分类号： A23J3/16 , A23J3/346 , A23L11/31 , A23L11/33 , A23L33/185
摘要： The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.
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公开(公告)号：US20120206742A1
公开(公告)日：2012-08-16
申请号：US13028554
申请日：2011-02-16
申请人： Yolanda Palomo , Navpreet Singh
发明人： Yolanda Palomo , Navpreet Singh
IPC分类号： G06K1/00
摘要： Methods and devices receive a first image. The first image comprises at least one visible feature. These methods and devices process the first image to identify at least one outline of the visible feature and store the outline as a second image. These methods and devices also emboss the second image on a sheet of media as an embossed print. The embossing processes comprises printing marking material on the sheet of media in a pattern matching the outline using a predetermined quantity of marking material, which is a sufficient amount of marking material to create a topographical feature on the sheet of media detectible by a human touch.
摘要翻译： 方法和设备接收第一个图像。 第一图像包括至少一个可视特征。 这些方法和设备处理第一图像以识别可见特征的至少一个轮廓并将轮廓存储为第二图像。 这些方法和装置还将作为压花印刷的第二张图像压印在一张介质上。 压印工艺包括使用预定数量的标记材料以匹配轮廓的图案将印刷标记材料打印在介质片材上，该预定量的标记材料是足够量的标记材料，以在通过人类触摸可检测的介质片上产生形貌特征。
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公开(公告)号：US06818246B2
公开(公告)日：2004-11-16
申请号：US10118764
申请日：2002-04-08
申请人： Navpreet Singh
发明人： Navpreet Singh
IPC分类号： A23L120
CPC分类号： A23J3/16 , A23L33/185 , A23V2002/00 , A23V2250/2116
摘要： A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.
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公开(公告)号：US06797288B2
公开(公告)日：2004-09-28
申请号：US10050432
申请日：2002-01-15
IPC分类号： A61K3578
CPC分类号： A23B4/28 , A23J3/16 , A23J3/227 , A23L13/426 , A23V2002/00 , Y02A40/946 , A23V2250/5488 , A23V2250/5062
摘要： A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
摘要翻译： 获得高度可溶性，低粘度，耐盐性胶凝植物蛋白产品的方法。 当引入合适的肉注射盐水时，蛋白质产物能够形成具有高保水性并且没有注射盐水的可见迹象的牢固的切片肉块。 当包含在基于凝胶的食品中，如肉类模拟物质时，蛋白质产物能够形成所需的凝胶结构，例如牢固的切片肉状碎片。
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7.发明申请Soy protein products having reduced off-flavor and processes for making the same 失效大豆蛋白质产品具有减少的异味和使其相同的方法公开(公告)号：US20060292284A1
公开(公告)日：2006-12-28
申请号：US11159547
申请日：2005-06-23
申请人： Anthony Irwin , Navpreet Singh , Leo Kelly
发明人： Anthony Irwin , Navpreet Singh , Leo Kelly
IPC分类号： A23L1/20
摘要： Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.
摘要翻译： 公开了生产具有降低的异味的大豆蛋白产品，例如大豆蛋白分离物和大豆蛋白粉的新方法。 一个方法包括三步法，其包括利用超临界二氧化碳和有机溶剂的混合物的萃取。 通过本文描述的方法生产的大豆蛋白分离物适用于许多食品，包括豆奶。
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8.发明授权Process for manufacturing a soy protein concentrate having high isoflavone content 有权具有高异黄酮含量的大豆蛋白浓缩物的制造方法公开(公告)号：US07083819B2
公开(公告)日：2006-08-01
申请号：US10688604
申请日：2003-10-17
申请人： Navpreet Singh
发明人： Navpreet Singh
IPC分类号： A23L1/20
CPC分类号： A23J3/16 , A23L33/185 , A23V2002/00 , A23V2250/2116
摘要： A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.
摘要翻译： 一种制造具有低不消化寡糖和高异黄酮含量的大豆蛋白浓缩物的方法。 大豆蛋白质可能含有高皂甙元素。 该方法包括在超滤方法中使用膜来分离不可消化的寡糖与蛋白质，同时用蛋白质保留异黄酮和皂苷。 大豆蛋白浓缩物具有低不消化低聚糖和高异黄酮和皂苷含量，可用作牛奶替代品和饮料混合物以及其他营养和健康产品中的成分。
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公开(公告)号：US07081257B2
公开(公告)日：2006-07-25
申请号：US10462335
申请日：2003-06-16
IPC分类号： A61K36/00
CPC分类号： A23B4/28 , A23J3/16 , A23J3/227 , A23L13/426 , A23V2002/00 , Y02A40/946 , A23V2250/5488 , A23V2250/5062
摘要： A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
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公开(公告)号：US06803068B2
公开(公告)日：2004-10-12
申请号：US10079306
申请日：2002-02-20
IPC分类号： A23L120
CPC分类号： A23J3/227 , A23C11/103 , A23J1/14 , A23J3/16 , A23L2/66 , A23L33/185
摘要： A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.
摘要翻译： 具有高分子量的大豆蛋白。 高分子量大豆蛋白具有所需的风味和功能特性，如高水溶性和乳化性以及低沉降和粘度。 制造蛋白质的方法使用大豆粉，并将其低分子量蛋白质聚集成高分子量蛋白质，而不使用含水醇来改变蛋白质的结构。
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