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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。
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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
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。
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公开(公告)号：US4799545A
公开(公告)日：1989-01-24
申请号：US140892
申请日：1987-12-29
IPC分类号： C09K8/514 , C09K8/58 , C09K8/582 , E21B33/138 , E21B43/22
摘要： The present invention is a bacteria and its use in a Microbial Enhanced Oil Recovery (MEOR) process. Any one of two newly isolated strains of bacteria are injected downhole in a petroleum reservoir to modify its profile. This bacteria has the capability to plug the zones of higher permeability within the reservoir so that a subsequent waterflood may selectively enter the oil bearing less permeable zones. The injected water is used to drive this oil to an area where it may then be recovered.
摘要翻译： 本发明是细菌及其在微生物增强油采收（MEOR）方法中的应用。 两个新分离的细菌菌株中的任何一个在井下注入石油储层以改变它的轮廓。 这种细菌具有将贮存器内的渗透性较高的区域堵塞的能力，使得随后的水驱可以选择性地进入含油较少渗透区域。 注入的水用于将该油驱动到可以被回收的区域。
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4.发明授权
公开(公告)号：US4906575A
公开(公告)日：1990-03-06
申请号：US23070
申请日：1987-03-06
摘要： The present invention is a phosphate compound for use in a bacterial nutrient medium. The medium is injected downhole in a petroleum formation along with a bacteria (or its spore) and provides the bacteria with growth nutrients. The nutrient solution contains a phosphate compound which: will not precipitate out of solution under ambient conditions; will chelate alkaline earth, rare earth, transition and heavy metal ions; and provide a nutrient source for the bacteria.
摘要翻译： 本发明是用于细菌营养培养基的磷酸盐化合物。 介质与细菌（或其孢子）一起在井下注入石油地层，并为细菌提供生长营养物质。 营养液含有磷酸盐化合物，在环境条件下不会溶解; 会螯合碱土，稀土，过渡金属和重金属离子; 并为细菌提供营养源。
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公开(公告)号：US20110281013A1
公开(公告)日：2011-11-17
申请号：US13155015
申请日：2011-06-07
申请人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
发明人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
IPC分类号： A23F5/00
摘要： The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 μm, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.
摘要翻译： 本发明涉及一种没有显着含量的油和不溶性颗粒的咖啡饮料组合物，其包含（a）基于总甘露糖的咖啡固体的总重量至少15％，其中游离甘露糖含量小于50％ 总胆固醇含量的重量，和（b）基于咖啡固体的5-羟甲基糠醛总量小于1,000ppm，以及生产可溶性咖啡提取物的方法，包括以下步骤：（i）将焙炒和研磨的咖啡 用水，（ii）加入水解酶，（iii）湿研磨至约10至约250μm的平均粒度，（iv）通过将反应混合物暴露于约20℃的温度 至约90℃，优选约50℃至约60℃，和（v）使反应混合物循环通过跨流半透膜分离装置，其中获得可溶性咖啡提取物作为渗透物。
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公开(公告)号：US20080311245A1
公开(公告)日：2008-12-18
申请号：US11995913
申请日：2006-07-07
申请人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
发明人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
摘要： The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 μm, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.
摘要翻译： 本发明涉及一种没有显着含量的油和不溶性颗粒的咖啡饮料组合物，其包含（a）基于总甘露糖的咖啡固体的总重量至少15％，其中游离甘露糖含量小于50％ 总胆固醇含量的重量，和（b）基于咖啡固体的5-羟甲基糠醛总量小于1,000ppm，以及生产可溶性咖啡提取物的方法，包括以下步骤：（i）将焙炒和研磨的咖啡 用水，（ii）加入水解酶，（iii）湿研磨至约10至约250μm的平均粒度，（iv）通过将反应混合物暴露于约20℃的温度 至约90℃，优选约50℃至约60℃，和（v）使反应混合物循环通过跨流半透膜分离装置，其中获得可溶性咖啡提取物作为渗透物。
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公开(公告)号：US5532020A
公开(公告)日：1996-07-02
申请号：US448673
申请日：1995-05-24
申请人： Richard S. Silver
发明人： Richard S. Silver
CPC分类号： A23D7/015 , A23D7/0056
摘要： The present invention is directed to a reduced-fat margarine-type spread prepared from liquid, edible vegetable oils. The spread is a two-phase emulsion comprising a continuous aqueous phase and a dispersed liquid oil phase. The emulsion contains from about 45% to about 65% liquid vegetable oil, from about 15% to about 20% of calcium gluconate, from about 18% to about 28% of water and from about 0.2% to about 1.2% of a hydrophilic emulsifier.
摘要翻译： 本发明涉及一种由液体食用植物油制备的减脂人造奶油型涂抹液。 该扩散是包含连续水相和分散的液体油相的两相乳液。 乳液含有约45％至约65％的液体植物油，约15％至约20％的葡萄糖酸钙，约18％至约28％的水和约0.2％至约1.2％的亲水乳化剂 。
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公开(公告)号：US4947932A
公开(公告)日：1990-08-14
申请号：US413030
申请日：1989-09-27
摘要： The present invention is a phosphate compound for use in a bacterial nutrient medium. The medium is injected downhole in a petroleum formation along with a bacteria (or its spore) and provides the bacteria with growth nutrients. The nutrient solution contains a phosphate compound which: will not precipitate out of solution under ambient conditions; will chelate alkaline earth, rare earth, transition and heavy metal ions; and provide a nutrient source for the bacteria.
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公开(公告)号：US06183804B2
公开(公告)日：2001-02-06
申请号：US09427496
申请日：1999-10-26
IPC分类号： A23C1900
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product since the milk protein concentrate can be stored for later conversion to cheese product. By converting the milk to a storage-stable milk protein concentrate, the manufacturing of cheese products is uncoupled from, and is independent of, the milk supply.
摘要翻译： 提供了通过直接转化牛奶来生产加工干酪或加工干酪型产品的两阶段按需，商业上可行的方法。 该方法不需要发酵，酶处理和/或形成和分离凝乳和乳清的中间步骤。 在第一阶段，通过超滤液态乳，优选脱脂乳形成粉末状乳蛋白浓缩物，然后喷雾干燥浓缩的超滤乳。 储存稳定的奶粉蛋白浓缩物可以立即转化为加工干酪或加工干酪型产品，或者可以储存以供以后转化。 粉状乳蛋白浓缩物可用于生产具有与常规凝乳和乳清过程制备的奶酪相似感官特性的无脂肪，低脂肪或低脂肪和/或全脂奶酪。 本两阶段方法特别适用于半连续或连续制造加工干酪型产品。 本两阶段方法特别适用于按需制造加工干酪或加工干酪型产品，因为乳蛋白浓缩物可以储存以供以后转化成奶酪制品。 通过将牛奶转化为储存稳定的乳蛋白浓缩物，乳制品的制造与牛奶供应脱水，并且独立于牛奶供应。
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公开(公告)号：US5773054A
公开(公告)日：1998-06-30
申请号：US668547
申请日：1996-06-21
申请人： Ronald L. Meibach , Dale A. Kyser , Gary F. Smith , David Kaganoff , Ronald D. Gee , Thomas A. Nosek , Richard S. Silver
发明人： Ronald L. Meibach , Dale A. Kyser , Gary F. Smith , David Kaganoff , Ronald D. Gee , Thomas A. Nosek , Richard S. Silver
IPC分类号： A23C19/068 , A23C19/05 , A23C19/06 , A23C19/072
CPC分类号： A23C19/06 , A23C19/05 , A23C19/062 , A23C19/063 , A23Y2220/39
摘要： The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks. The containers are preferably bulk bags with a liner of plastic or other disposable material. The liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth. The liners may be disposed of after use in transporting the cheese curd to a final destination. The bulk bags are reusable with fresh liners. In an alternate embodiment, the cheese curd is drained without agitation to provide a cheese mat. The cheese mat is milled into cheese pieces prior to the cooling step.
摘要翻译： 本发明涉及一种制备适于制备加工干酪的颗粒状天然干酪的方法，以及用作天然干酪，例如小吃食品和用于奶酪浇头的切片。 在该方法中，提供牛奶凝结物。 切割凝结物以提供颗粒状干酪凝乳和乳清。 奶酪凝乳在进行搅拌的同时煮熟。 此后，乳酪凝乳不断搅动，乳酪凝乳排出。 然后将干酪凝乳充分冷却或干燥，以将干酪凝乳保持为单独的颗粒。 搅拌可以在冷却或干燥步骤期间或之后立即使用以确保干酪颗粒的分离。 所形成的奶酪颗粒可能形成脆性块状物，但在储存期间不织成。 然后将奶酪颗粒装入容纳约1,000至约2500磅干酪凝乳的相对较大的容器中，或者可以在铁路车辆或卡车中大量包装。 容器优选为具有塑料或其它一次性材料衬垫的散装袋。 衬垫在填充之前和期间被气体冲洗以减少氧含量并抑制霉菌生长。 使用后，衬里可能会将奶酪凝乳运送到最终目的地。 散装袋可以重新使用新鲜的衬里。 在替代实施例中，干酪凝乳排出而不搅动以提供奶酪垫。 在冷却步骤之前将奶酪垫磨成奶酪片。
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