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公开(公告)号：US09491956B2
公开(公告)日：2016-11-15
申请号：US12798423
申请日：2010-04-05
摘要： Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
摘要翻译： 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水性悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级酸混合以形成动物肌肉蛋白质的酸性水溶液而获得。 将酸性溶液与食品级碱混合以将蛋白质沉淀在水性组合物中。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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2.发明申请公开(公告)号：US20110244093A1
公开(公告)日：2011-10-06
申请号：US12924382
申请日：2010-09-27
IPC分类号： A23L1/318
CPC分类号： A23L13/428 , A23J1/02 , A23J1/04 , A23L13/42 , A23L13/424 , A23L13/52 , A23L13/55 , A23L13/65 , A23L13/72 , A23L15/20 , A23V2002/00
摘要： Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
摘要翻译： 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水性悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级底物混合以形成动物肌肉蛋白质的碱性水溶液而获得。 将基本溶液与食品级酸混合以在水性组合物中沉淀蛋白质。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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公开(公告)号：US09028905B2
公开(公告)日：2015-05-12
申请号：US13199841
申请日：2011-09-12
IPC分类号： A23J3/14 , A21D2/26 , A23L1/01 , A23L1/20 , A23L1/224 , A23L1/305 , A23L1/307 , A23L1/314 , A23L1/315 , A23L1/317 , A23L1/325
CPC分类号： A23L3/3526 , A21D2/266 , A23L5/11 , A23L11/05 , A23L13/426 , A23L13/57 , A23L13/62 , A23L17/75 , A23L27/16 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3324 , A23V2250/548
摘要： A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
摘要翻译： 提供了用于在油和/或脂肪中烹饪食物的方法。 在烹饪前将干豌豆蛋白混合物或水豌豆蛋白加入到食物中。 在烹饪过程中食物吸收的油和/或脂肪的量显着减少。
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公开(公告)号：US20120082767A1
公开(公告)日：2012-04-05
申请号：US13199841
申请日：2011-09-12
IPC分类号： A23J1/14 , A23P1/00 , A23L1/01 , A23L1/325 , A21D13/00 , A23L1/31 , A23L1/33 , A23L1/317 , A23L1/212 , A23L1/217 , A23P1/08 , A23L1/315
CPC分类号： A23L3/3526 , A21D2/266 , A23L5/11 , A23L11/05 , A23L13/426 , A23L13/57 , A23L13/62 , A23L17/75 , A23L27/16 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3324 , A23V2250/548
摘要： A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
摘要翻译： 提供了用于在油和/或脂肪中烹饪食物的方法。 在烹饪前将干豌豆蛋白混合物或水豌豆蛋白加入到食物中。 在烹饪过程中食物吸收的油和/或脂肪的量显着减少。
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公开(公告)号：US20110244092A1
公开(公告)日：2011-10-06
申请号：US12798423
申请日：2010-04-05
摘要： Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
摘要翻译： 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水性悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级酸混合以形成动物肌肉蛋白质的酸性水溶液而获得。 将酸性溶液与食品级碱混合以将蛋白质沉淀在水性组合物中。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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6.发明申请Process for isolating a protein composition and a fat composition from mechanically deboned poultry 审中-公开从机械去骨家禽中分离蛋白质组合物和脂肪组合物的方法公开(公告)号：US20120171345A1
公开(公告)日：2012-07-05
申请号：US13374398
申请日：2011-12-28
摘要： A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.
摘要翻译： 从含有脂肪，骨骼和蛋白质的家禽中回收蛋白质级分和氧化稳定的脂肪级分。 将家禽粉碎，与pH 3.6至4.4的食品级酸混合以形成液体蛋白质级分和固体脂肪级分。 将液体级分与食品级碱混合以沉淀蛋白质。
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