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    Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections
    2.
    发明申请
    Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections 审中-公开
    包含蛋白质水解物组合物的冷冻甜点和生产冷冻甜点的方法

    公开(公告)号：US20140030416A1

    公开(公告)日：2014-01-30

    申请号：US14041808

    申请日：2013-09-30

    申请人： DAVID SABBAGH ,  William C. Smith ,  John A. Brown

    发明人： DAVID SABBAGH ,  William C. Smith ,  John A. Brown

    IPC分类号： A23G9/38

    CPC分类号： A23G9/38 ,  A23L33/18 ,  A23L33/185

    摘要： The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

    摘要翻译： 本发明提供冷冻甜食组合物和乳制品 - 类似物冷冻甜食组合物以及用于生产冷冻甜食组合物的方法。 特别地，冷冻甜食包括蛋白质水解物组合物，其通常由在每个羧基末端处主要具有精氨酸残基或赖氨酸残基的多肽片段组成。

    High protein snack product
    5.
    发明授权
    High protein snack product 失效
    高蛋白零食产品

    公开(公告)号：US07556836B2

    公开(公告)日：2009-07-07

    申请号：US10933897

    申请日：2004-09-03

    申请人： Izumi Mueller ,  Mitch Kaestner ,  Susan D. Shivas ,  Michael Finfrock

    发明人： Izumi Mueller ,  Mitch Kaestner ,  Susan D. Shivas ,  Michael Finfrock

    IPC分类号： A23L1/20

    CPC分类号： A23L33/185

    摘要： Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products have a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.

    摘要翻译： 展示了其制造的小吃产品和工艺。 小吃产品提供高浓度的蛋白质，特别是大豆蛋白质，同时保持可接受的味道和质感。 另外，由于具有低水分活性的高蛋白质点心产品，高蛋白零食产品中微生物的生长受到显着的抑制。 高蛋白小吃产品具有质地大豆蛋白产品和水果或咸味风味调味剂以及半耐嚼或酥脆质感。

    Soy Protein Composition and Beverage Products Containing the Soy Protein Composition
    6.
    发明申请
    Soy Protein Composition and Beverage Products Containing the Soy Protein Composition 审中-公开
    大豆蛋白质组成和含有大豆蛋白组成的饮料制品

    公开(公告)号：US20090117231A1

    公开(公告)日：2009-05-07

    申请号：US12265309

    申请日：2008-11-05

    申请人： Michael Murray ,  Jimbin Mai

    发明人： Michael Murray ,  Jimbin Mai

    IPC分类号： A23L1/304 ,  C07K14/415 ,  C07K1/30 ,  A23L2/02 ,  A23C9/152

    CPC分类号： A23C9/1526 ,  A23J3/16 ,  A23L2/39 ,  A23L2/66 ,  A23L33/16 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2250/1614 ,  A23V2250/16 ,  A23V2250/54252

    摘要： In one aspect, the present invention is directed to isolated soy protein compositions and to the preparation of the isolated soy protein compositions. In another aspect, the present invention is directed to beverage compositions that contain the isolated soy protein compositions and to the preparation of the beverage compositions that contain the isolated soy protein compositions. The beverage is selected from the group consisting of an aqueous acidic liquid or a liquid milk product. The beverage may be prepared and consumed as a cold beverage or a hot beverage or at any temperature of comfort between a cold temperature and a hot temperature. Cold beverages include juices, energy drinks, iced teas, iced coffees, etc. Hot beverages include lattes, mochas, espressos, cappuccinos and teas.

    摘要翻译： 一方面，本发明涉及分离的大豆蛋白组合物和分离的大豆蛋白组合物的制备。 另一方面，本发明涉及含有分离的大豆蛋白组合物和含有分离的大豆蛋白组合物的饮料组合物的制备的饮料组合物。 饮料选自酸性液体或液体乳制品。 饮料可以作为冷饮料或热饮料或在冷温度和热温度之间的舒适温度下制备和消耗。 冷饮包括果汁，能量饮料，冰茶，冰咖啡等。热饮料包括拿铁咖啡，麦片，浓缩咖啡，卡布奇诺咖啡和茶。