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    Enzymatic method for preparing transesterified oils
    1.
    发明授权
    Enzymatic method for preparing transesterified oils 失效
    酯交换油的制备方法

    公开(公告)号：US5288619A

    公开(公告)日：1994-02-22

    申请号：US897255

    申请日：1992-06-11

    申请人： Peter H. Brown ,  Federico D. Carvallo ,  Robert C. Dinwoodie ,  Michael T. Dueber ,  David K. Hayashi ,  R. G. Krishnamurthy ,  Zohar M. Merchant ,  James J. Myrick ,  Richard S. Silver ,  Chrisanthus Thomas

    发明人： Peter H. Brown ,  Federico D. Carvallo ,  Robert C. Dinwoodie ,  Michael T. Dueber ,  David K. Hayashi ,  R. G. Krishnamurthy ,  Zohar M. Merchant ,  James J. Myrick ,  Richard S. Silver ,  Chrisanthus Thomas

    IPC分类号： A23D9/00 ,  C11C3/08 ,  C11C3/10 ,  C11C3/12 ,  C12P7/64 ,  A23D7/00 ,  C12P7/58

    CPC分类号： C12P7/6454 ,  A23D9/00 ,  C11C3/08 ,  C11C3/10 ,  C11C3/12 ,  C12P7/6472 ,  Y02P20/544

    摘要： An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil. The method includes the steps of providing a transesterification reaction zone containing a 1-, 3-positionally specific lipase, introducing a vegetable oil into the transesterification zone, introducing a stearic acid source material, conducting a supercritical gas or subcritical liquified gas counter-current fluid, carrying out a transesterification reaction of the triglyceride stream with the stearic acid or stearic acid monoester stream in the reaction zone, withdrawing a transesterified triglyceride margarine oil stream, withdrawing a counter-current fluid phase, hydrogenating the transesterified stearic acid or stearic acid monoester to provide a hydrogenated recycle stearic acid source material, and introducing the hydrogenated recycle stearic acid source material into the reaction zone.

    摘要翻译： 公开了一种用于制备具有低转基因和低中链脂肪酸含量的人造黄油的酶促酯交换方法。 该方法包括以下步骤：提供含有硬脂酸源材料和可食用液体植物油的酯交换反应混合物，使用1-，3-位特异性脂肪酶将硬脂酸源材料和植物油进行酯交换，然后最终将 脂肪酸混合物以提供用于与植物油循环反应的循环硬脂酸源材料。 还描述了制备酯交换油的逆流方法。 该方法包括以下步骤：提供含有1-位3位特异性脂肪酶的酯交换反应区，将植物油引入酯交换区，引入硬脂酸源材料，导入超临界气体或亚临界液化气逆流流体 在反应区域中进行甘油三酯物流与硬脂酸或硬脂酸单酯物流的酯交换反应，取出酯交换甘油三酯人造黄油油流，取出逆流流体相，将酯交换的硬脂酸或硬脂酸单酯氢化为 提供氢化循环硬脂酸源材料，并将氢化的再循环硬脂酸源材料引入反应区。

    Method for producing enzyme-modified cheese flavorings
    2.
    发明授权
    Method for producing enzyme-modified cheese flavorings 有权
    生产酶改性乳酪调味品的方法

    公开(公告)号：US06251445B1

    公开(公告)日：2001-06-26

    申请号：US09314713

    申请日：1999-05-19

    申请人： Xiao-Qing Han ,  Richard S. Silver ,  Peter H. Brown

    发明人： Xiao-Qing Han ,  Richard S. Silver ,  Peter H. Brown

    IPC分类号： A23C912

    CPC分类号： C12Y304/00 ,  A23J3/343 ,  A23L27/25

    摘要： The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.

    摘要翻译： 本发明提供一种制备酶修饰乳酪调味剂的方法，其中在任何加热步骤之前，在含有乳蛋白质的乳蛋白质组合物中含有蛋白水解酶的处理发生，其中处理时间短。 该方法包括在足以部分水解蛋白质的温度和一段时间内孵育含有乳蛋白的乳制品混合物。 本发明另外提供了包含部分蛋白水解的乳蛋白的酶修饰的乳酪，其中部分蛋白水解的乳蛋白含有部分蛋白水解的乳清蛋白。 酶修饰的奶酪起源于含有乳蛋白质的各种乳制品液体中的任何一种。 在重要的实施方案中，酶修饰的乳酪通过本发明的方法制备。

    Method of deflavoring whey protein using membrane electrodialysis
    6.
    发明授权
    Method of deflavoring whey protein using membrane electrodialysis 失效
    使用膜电渗析清洗乳清蛋白的方法

    公开(公告)号：US07582326B2

    公开(公告)日：2009-09-01

    申请号：US11209105

    申请日：2005-08-22

    申请人： Peter H. Brown ,  Colin P. Crowley

    发明人： Peter H. Brown ,  Colin P. Crowley

    IPC分类号： A23J1/20

    CPC分类号： A23J3/08 ,  A23C9/1425 ,  A23C19/053 ,  A23C20/00 ,  A23J1/205 ,  A23L5/20 ,  A23L33/19 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2300/34

    摘要： Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.

    摘要翻译： 通过使用膜电渗析法将乳清蛋白质材料的水性组合物的pH调节至约8.0至约12，使乳清蛋白质材料例如来自干酪制备方法的乳清，乳清蛋白浓缩物和乳清蛋白分离物被破坏，以溶解乳清蛋白， 释放调味化合物，然后在调味化合物通过膜的条件下将pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下保留的乳清蛋白质材料具有改善的风味。

    Method of deflavoring soy-derived materials using electrodialysis
    9.
    发明授权
    Method of deflavoring soy-derived materials using electrodialysis 失效
    使用电渗析方法对大豆衍生物质进行排气

    公开(公告)号：US07175869B2

    公开(公告)日：2007-02-13

    申请号：US10941578

    申请日：2004-09-15

    申请人： Peter H. Brown ,  Colin P. Crowley ,  Xiao-Qing Han

    发明人： Peter H. Brown ,  Colin P. Crowley ,  Xiao-Qing Han

    IPC分类号： A23L1/20

    CPC分类号： B01D61/58 ,  A23C11/103 ,  A23J3/16 ,  A23L11/30 ,  A23V2002/00 ,  B01D61/025 ,  B01D61/145 ,  B01D61/147 ,  B01D61/243 ,  B01D61/422 ,  C12G3/02 ,  A23V2300/34

    摘要： Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

    摘要翻译： 大豆衍生的材料如豆浆，大豆粉，大豆浓缩物和大豆蛋白分离物通过使用膜电渗析调节这种大豆衍生物质的水性组合物的pH至约9至约12的pH来溶解大豆而被破坏 蛋白质并释放调味化合物，然后在调味化合物通过膜的条件下将经pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下保留的大豆原料具有改善的风味。