公开(公告)号：US5976859A

公开(公告)日：1999-11-02

申请号：US751070

申请日：1996-11-15

Applicant: Srinivasan Damodaran ,  Xiao-Qing Han

Inventor： Srinivasan Damodaran ,  Xiao-Qing Han

IPC: C12N9/54 ,  C11D7/42

CPC classification number: C12N9/54

Abstract: A detergent stable alkaline protease, its use and a method for producing the protease are described. The protease is isolated from Bacillus pumilus. The protease according to the invention is suitable for use in compositions for cleaning and washing purposes.

Abstract translation: 描述了洗涤剂稳定的碱性蛋白酶，其用途和制备蛋白酶的方法。 从短小芽孢杆菌中分离出蛋白酶。 根据本发明的蛋白酶适用于用于清洁和洗涤目的的组合物。

公开(公告)号：US07175869B2

公开(公告)日：2007-02-13

申请号：US10941578

申请日：2004-09-15

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

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

IPC: A23L1/20

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

Abstract: 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.

Abstract translation: 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。

公开(公告)号：US06416797B1

公开(公告)日：2002-07-09

申请号：US09783227

申请日：2001-02-14

Applicant: Xiao-Qing Han ,  Jochen Klaus Pfeifer ,  Richard Harold Lincourt

Inventor： Xiao-Qing Han ,  Jochen Klaus Pfeifer ,  Richard Harold Lincourt

IPC: A23C912

CPC classification number: C12Y305/01002 ,  A23C19/028 ,  A23C19/0328 ,  A23C19/053 ,  A23C19/076

Abstract: The current invention includes a process for making cream cheese wherein nutrients typically lost as whey during processing are utilized in the final cream cheese; the resulting cream cheese has the body, texture, and taste of conventional cream cheese. The process of the current invention utilizes acidifying and cross-linking steps to process a dairy liquid into a wheyless cream cheese by utilizing the protein cross-linking activity of transglutaminase. The wheyless cream cheese does not require the addition of stabilizers and/or emulsifiers. Furthermore, the cream cheese that is formed is firmer than typical cream cheese and has significantly reduced syneresis.

Abstract translation: 本发明包括一种制备奶油干酪的方法，其中在最终的奶油干酪中使用通常在加工过程中乳清失去的营养素; 所得到的奶油干酪具有常规奶油干酪的身体，质地和味道。 本发明的方法利用酸化和交联步骤，通过利用转谷氨酰胺酶的蛋白质交联活性将乳液处理成无干酪奶油干酪。 无奶油奶油干酪不需要添加稳定剂和/或乳化剂。 此外，形成的奶油干酪比典型的奶油干酪更坚固，并且显着降低脱水收缩。

公开(公告)号：US06372268B1

公开(公告)日：2002-04-16

申请号：US09863183

申请日：2001-05-23

Applicant: Richard Stuart Silver ,  Xiao-Qing Han ,  Richard Lincourt ,  Maria Lucrecia Cardona

Inventor： Richard Stuart Silver ,  Xiao-Qing Han ,  Richard Lincourt ,  Maria Lucrecia Cardona

IPC: A23C912

CPC classification number: A23C19/028 ,  A23C19/0684

Abstract: The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. This enables greater flexibility in the location of cheese manufacturing facilities as handling and/or transporting large quantities of fresh milk is not required. Also, in utilizing such a process, the need for refrigerated storage of the fresh milk would be minimal. The dry dairy ingredients used in the present invention comprise milk protein concentrates and blends of milk protein concentrates with up to about 50 percent of a second dry dairy ingredient selected from the group consisting of whey protein concentrate, whey protein isolate, calcium caseinate, sodium caseinate, rennet casein, acid casein, nonfat dry milk, and mixtures thereof.

Abstract translation: 本发明提供了一种使用干乳制品成分制备天然麦芽干酪乳酪的无干燥方法。 该方法能够从不易腐或稳定的成分制造干酪，例如干乳蛋白浓缩物和无水乳脂。 这使得乳酪制造设施的位置具有更大的灵活性，因为不需要处理和/或运输大量的新鲜牛奶。 此外，在使用这种方法时，对新鲜牛奶的冷藏储存的需要将是最小的。 用于本发明的干乳制品成分包括乳蛋白浓缩物和乳蛋白浓缩物与高达约50％的第二干乳制品成分的混合物，其中乳制品成分选自乳清蛋白浓缩物，乳清蛋白分离物，酪蛋白酸钙，酪蛋白酸钠 ，瑞汀酪蛋白，酸性酪蛋白，脱脂奶粉及其混合物。

公开(公告)号：US20050238783A1

公开(公告)日：2005-10-27

申请号：US10829076

申请日：2004-04-22

Applicant: Xiao-Qing Han ,  Mingxia Liu

Inventor： Xiao-Qing Han ,  Mingxia Liu

IPC: A23C19/00 ,  A23C19/028

CPC classification number: A23C19/0285

Abstract: The present invention provides a no-whey process for preparing a low-fat hard cheese product with completed capture of whey proteins using a modified milk protein concentrate. The modified milk protein concentrate comprises about 82 to about 96 percent milk protein concentrate and about 4 to about 18 percent multifunctional enzyme, wherein the multifunctional enzyme modifies the function of dairy proteins so that the completed capture of whey proteins into a cheese product will not interfere with the alignment of casein molecules into the fibers structure required for a good texture of hard cheeses such as mozzarella. The present invention solves problems associated with the whey generated from conventional making cheese plant and creates a new way of making low-fat hard cheese products.

Abstract translation: 本发明提供了使用改良的乳蛋白浓缩物完全捕获乳清蛋白的制备低脂硬干酪制品的无乳清方法。 改性乳蛋白浓缩物包含约82至约96％的乳蛋白浓缩物和约4至约18％的多功能酶，其中多功能酶改变乳蛋白质的功能，使得乳清蛋白完全捕获到奶酪产品中不会干扰 将酪蛋白分子与木糖如硬糖奶酪的良好质地所需的纤维结构对齐。 本发明解决了与常规制作干酪植物产生的乳清相关的问题，并且创造出制作低脂硬干酪产品的新方式。

公开(公告)号：US20050031774A1

公开(公告)日：2005-02-10

申请号：US10941578

申请日：2004-09-15

Applicant: Peter Brown ,  Colin Crowley ,  Xiao-Qing Han

Inventor： Peter Brown ,  Colin Crowley ,  Xiao-Qing Han

IPC: A23L11/00 ,  A23C11/10 ,  A23J3/16 ,  A23L11/30 ,  C12G3/02 ,  A23J1/00

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

Abstract: 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.

Abstract translation: 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。

公开(公告)号：US06479083B1

公开(公告)日：2002-11-12

申请号：US09713052

申请日：2000-11-15

Applicant: Xiao-Qing Han ,  Lori Michelle Kissner ,  Julie A. Simonson

Inventor： Xiao-Qing Han ,  Lori Michelle Kissner ,  Julie A. Simonson

IPC: A23L124

CPC classification number: A23J3/346 ,  A23J3/16 ,  A23L27/60 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2250/628 ,  A23V2250/712 ,  A23V2250/5086 ,  A23V2200/16 ,  A23V2250/5114 ,  A23V2250/18 ,  A23V2250/022

Abstract: A process for incorporating soy proteins in emulsions of edible oils is provided. Such emulsions include, but are not limited to, pourable and spoonable salad dressings. The process comprises treating a soy protein isolate with one or more protease enzymes in an enzymatic hydrolysis step to prepare a partial hydrolysis or digest of the soy protein. The hydrolysis step is carried out using an effective amount of protease enzymes selected for their effectiveness in hydrolyzing the soy proteins, and for the flavor profile provided in the final end product using the partially digested protein. The soy protein is hydrolyzed for a time and at a temperature effective to partially digest the soy protein isolate without developing adverse flavor characteristics in the partially digested isolate. Typically, the degree of hydrolysis or proteolysis of the soy protein is about 3 to about 30 percent, and more preferably, about 5 to about 15 percent. The dressings prepared with the partially hydrolyzed or digested soy protein do not exhibit the graininess, poor texture, or soy bean flavor normally associated with soy proteins.

Abstract translation: 提供了将大豆蛋白掺入食用油的乳液中的方法。 这样的乳剂包括但不限于可倾倒和可舀取的沙拉酱。 该方法包括在酶水解步骤中用一种或多种蛋白酶进行大豆蛋白分离物处理以制备大豆蛋白的部分水解或消化。 水解步骤使用有效量的蛋白酶进行，所述有效量的蛋白酶在水解大豆蛋白中的效力以及使用部分消化的蛋白质在最终终产物中提供的风味特征进行选择。 大豆蛋白水解一段时间，并在有效部分消化大豆蛋白分离物的温度下水解，而不会在部分消化的分离物中形成不利的风味特征。 通常，大豆蛋白的水解或蛋白水解程度为约3至约30％，更优选约5至约15％。 用部分水解或消化的大豆蛋白制备的敷料不显示通常与大豆蛋白相关的颗粒状，差的质地或大豆味。

公开(公告)号：US06270814B1

公开(公告)日：2001-08-07

申请号：US09325220

申请日：1999-06-03

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C912

CPC classification number: C12Y203/02013 ,  A23C19/082

Abstract: The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via &ggr;-carboxyl-&egr;-amino crosslinks prior to being combined with the cheese, and wherein the lactose in the process cheese product remains dissolved in the aqueous phase upon storage. According to the invention, this product is provided by a process that includes the important step of contacting the dairy liquid with a transglutaminase for a time, and under conditions, sufficient to crosslink at least a portion of the casein and/or whey protein to provide crosslinked protein conjugates in the dairy liquid. The invention furthermore provides the process for making the process cheese product. Advantageously, the process permits replacing part of the cheese proteins with the crosslinked proteins of the dairy liquid. Additionally, crystallization of lactose in the process cheese product is significantly inhibited such that lactose levels higher than commonly introduced in cheese products may be employed in the process cheese of the invention.

Abstract translation: 本发明提供了一种由干酪和乳制品液体制成的加工干酪产品，其包括酪蛋白，乳清蛋白和乳糖，其中乳制品液体中的至少一部分酪蛋白和/或乳清蛋白通过γ-羧基-ε - 氨基交联，然后在加工干酪产品中的乳糖在储存时保持溶于水相中。 根据本发明，该产品由一种方法提供，该方法包括使乳液与转谷氨酰胺酶一段时间接触的重要步骤，并且在足以交联酪蛋白和/或乳清蛋白质的至少一部分的条件下提供 在乳液中的交联蛋白质缀合物。 本发明还提供了制造加工干酪产品的方法。 有利地，该方法允许用奶制品液体的交联蛋白质代替部分奶酪蛋白质。 此外，加工干酪产品中乳糖的结晶被显着抑制，使得比本发明的加工干酪中可以使用通常在奶酪产品中引入的乳糖水平更高。

公开(公告)号：US06416796B1

公开(公告)日：2002-07-09

申请号：US09300714

申请日：1999-04-27

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C19032

CPC classification number: A23C19/053 ,  A23C19/0328 ,  A23C19/0917 ,  A23C19/0921 ,  A23J1/207 ,  A23J3/343

Abstract: The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The digestion product is provided by the action of a non-rennet protease on whey protein, such that the digestion product remains with the curds when a composition including the complex is subjected to a renneting process that provides curds and a supernatant. The resulting curds also include casein degradation products. The non-rennet protease is the bacterial protease Novo SP 446. The invention additionally provides a cheese composition and a cheese product obtained by renneting a dairy composition containing the casein-complexing whey protein digestion product described herein and casein micelles. The resulting cheese composition includes whey protein digestion products and casein degradation products. Methods of preparing the cheese composition and the cheese product are also provided. Additionally, the casein-complexing whey protein digestion product may be added directly to a cheese substance such as a processed cheese, a cottage cheese, and a cream cheese to provide a cheese product.

Abstract translation: 本发明提供了含有酪蛋白络合的乳清蛋白消化产物和酪蛋白胶束的复合物的乳制品组合物及其制备方法。 还提供了消化产物及其制备方法。 通过非凝乳蛋白酶对乳清蛋白的作用提供消化产物，使得当包含络合物的组合物进行提取凝乳和上清液的再次培养过程时，消化产物保留在凝乳中。 所得凝乳也包括酪蛋白降解产物。 非凝乳酶蛋白酶是细菌蛋白酶Novo SP 446.本发明还提供了一种通过使含有本文所述的酪蛋白络合的乳清蛋白消化产物和酪蛋白胶束的乳制品组合物的乳酪组合物和干酪产品。 所得奶酪组合物包括乳清蛋白消化产物和酪蛋白降解产物。 还提供了制备干酪组合物和奶酪产品的方法。 此外，酪蛋白复合乳清蛋白消化产物可以直接加入干酪物质如加工干酪，酸奶干酪和奶油干酪中以提供奶酪产品。

公开(公告)号：US06224914B1

公开(公告)日：2001-05-01

申请号：US09325217

申请日：1999-06-03

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C912

CPC classification number: C12Y203/02013 ,  A23C19/0328 ,  A23C19/053

Abstract: The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process for making the cheese curd. The process includes the significant step that a dairy liquid fortified with whey protein is contacted with a transglutaminase to provide a modified dairy liquid containing whey protein products. The modified dairy liquid is then blended with a second dairy liquid and renneted to provide the curd, whereby a high proportion of whey protein products is retained in the curd. The curd can be used to prepare cheese products, including soft, semi-soft, and hard cheeses, where the cheese products contain a substantial proportion of whey protein products and curded proteins originating from dairy liquids.

Abstract translation: 本发明提供了一种干酪凝乳，其含有相当大比例的乳清蛋白产物和源自含有酪蛋白的乳制品的凝固蛋白质，以及制备干酪凝乳的方法。 该方法包括用乳清蛋白强化的乳制品液体与转谷氨酰胺酶接触以提供含有乳清蛋白产物的改性乳制品的显着步骤。 然后将改性的乳制品液与第二乳液混合并重新凝胶化以提供凝乳，由此高比例的乳清蛋白产物保留在凝乳中。 凝乳可用于制备干酪产品，包括软，半软和硬奶酪，其中乳酪产品含有相当比例的乳清蛋白产品和源自乳制品液体的凝固蛋白质。