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    Egg Products Containing Microalgae
    4.
    发明申请
    Egg Products Containing Microalgae 审中-公开
    含有微藻的蛋制品

    公开(公告)号：US20100297325A1

    公开(公告)日：2010-11-25

    申请号：US12684888

    申请日：2010-01-08

    申请人： Geoffrey Brooks ,  Scott Franklin ,  Jeff Avila ,  Stephen M. Decker ,  Enrique Baliu ,  Walter Rakitsky ,  John Piechocki ,  Dana Zdanis ,  Leslie M. Norris

    发明人： Geoffrey Brooks ,  Scott Franklin ,  Jeff Avila ,  Stephen M. Decker ,  Enrique Baliu ,  Walter Rakitsky ,  John Piechocki ,  Dana Zdanis ,  Leslie M. Norris

    IPC分类号： A21D10/00 ,  A23L1/32

    CPC分类号： A21D2/165 ,  A21D10/00 ,  A23D7/001 ,  A23D7/003 ,  A23D7/0053 ,  A23D7/0056 ,  A23K10/16 ,  A23K20/158

    摘要： The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass.

    摘要翻译： 本发明的组合物和方法涉及产生基于蛋的食品，其中生产物含有由不同形式的微藻制成的各种原料。 一些形式包括高水平的单不饱和油，膳食纤维，类胡萝卜素和可消化的粗蛋白。 本文提供的方法和组合物用于在水合蛋制品的长时间储存​​期间在升高的温度下增强食物的稳定性。 微藻来源的材料是由不同属，物种和菌株的异养生产的微藻制成的干燥或水合匀浆提供的。 本发明的蛋制品中饱和脂肪和胆固醇的重量/重量水平降低，而膳食纤维增加。 提供液体或干燥的鸡蛋与液体或干藻类的混合物，以及制造和配制混合物的方法。 还提供了蛋白和微藻的独特组合，用于制造极低胆固醇蛋制品。 在一些实施方案中，通过包含膳食纤维和微藻生物质的其它保湿性质，将粉末蛋的结构特征改变为更像液体蛋的结构特征。

    Dough compositions and pretzels
    5.
    发明申请
    Dough compositions and pretzels 审中-公开
    面团成分和椒盐脆饼

    公开(公告)号：US20060198936A1

    公开(公告)日：2006-09-07

    申请号：US11069103

    申请日：2005-03-01

    申请人： Kathie Manirath ,  Daniele Karleskind ,  Carol Lowry

    发明人： Kathie Manirath ,  Daniele Karleskind ,  Carol Lowry

    IPC分类号： A21D10/00

    CPC分类号： A21D13/06 ,  A21D2/183 ,  A21D2/266 ,  A21D10/00 ,  A21D13/40

    摘要： There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for producing various products including pretzels. Also disclosed is a pretzel comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, water, soy protein isolate, fiber, an oil or fat, a sweetener, a leavening agent, and baking powder.

    摘要翻译： 公开了一种面团组合物，其包含小麦粉，水，大豆蛋白分离物，任选的全麦面粉，纤维，油或脂肪，甜味剂，发酵剂和烘焙粉。 面团组合物适用于生产包括椒盐脆饼的各种产品。 还公开了一种椒盐脆饼，其包含小麦粉，水，大豆蛋白分离物，任选的全麦面粉，水，大豆蛋白分离物，纤维，油或脂肪，甜味剂，发酵剂和烘焙粉末。

    Process for producing bread
    7.
    发明申请
    Process for producing bread 审中-公开
    生产面包的方法

    公开(公告)号：US20040101594A1

    公开(公告)日：2004-05-27

    申请号：US10684384

    申请日：2003-10-15

    申请人： KYOWA HAKKO KOGYO CO., LTD.

    发明人： Toshiaki Imura ,  Takashi Onaka ,  Hideo Muromachi ,  Hideki Kawasaki

    IPC分类号： A23L001/28

    CPC分类号： C12R1/865 ,  A21D8/02 ,  A21D8/047 ,  A21D10/00

    摘要： The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the yeast or the dough and the bread made by the method. The present invention relates to the yeast which belongs to the genus Saccharomyces and generates 35 ppm or less of isoamyl alcohol, a ratio of 2 or less of isoamyl alcohol to isobutyl alcohol, 1.5 ppm or more of diacetyl in the bread and 2 ml or more of carbon dioxide gas per 1 g of the dough, a screening method for selecting the yeast, a process for making bread containing the yeast and the dough and bread made by the method.

    摘要翻译： 本发明提供一种能够使风味和味道优异，发酵气味弱的面包，含酵母的生面团，使用酵母或面团制作面包的方法的酵母和通过该方法制成的面包。 本发明涉及属于酵母属的酵母，产生35ppm或更少的异戊醇，异戊醇与异丁醇的比例为2以下，面包中为1.5ppm以上的二乙酰，2ml以上 每1g生面团的二氧化碳气体，选择酵母的筛选方法，制备含有酵母的面包的方法以及通过该方法制成的面团和面包。

    Apparatus and method for continuous rework fermentation
    9.
    发明申请
    Apparatus and method for continuous rework fermentation 失效
    用于连续返工发酵的装置和方法

    公开(公告)号：US20020136813A1

    公开(公告)日：2002-09-26

    申请号：US09815472

    申请日：2001-03-23

    发明人： David A. Goodmanson

    IPC分类号： A21D010/00

    CPC分类号： A21D2/181 ,  A21D2/24 ,  A21D2/265 ,  A21D8/042 ,  A21D10/00 ,  A21D17/002

    摘要： A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stored until it is added to a new batch of dough. Through this method and system there may be a nearly total re-use of rework dough.

    摘要翻译： 在形成最终产品的过程中产生的返工面团的回收和再利用的方法和系统。 最初，将废料制成一个装有催化剂的面糊。 随后，将面糊冷却并储存，直至添加到新的一批面团中。 通过这种方法和系统可能会有几乎完全重新使用返工面团。

    Stabilizer for mechanically separated meat
    10.
    发明申请
    Stabilizer for mechanically separated meat 失效
    用于机械分离肉的稳定剂

    公开(公告)号：US20020054952A1

    公开(公告)日：2002-05-09

    申请号：US09989868

    申请日：2001-11-19

    发明人： Miles D. Wofford

    IPC分类号： A23L001/31

    CPC分类号： A23C19/08 ,  A21D2/261 ,  A21D10/00 ,  A21D13/40 ,  A23C20/00 ,  A23C2250/054 ,  A23L7/117 ,  A23L13/06 ,  A23L13/424 ,  A23L13/52 ,  A23L13/60 ,  A23L15/20 ,  A23L23/00 ,  A23L29/284

    摘要： The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

    摘要翻译： 稳定剂能够稳定脂肪/油和水，并改善机械分离肉的质地。 稳定剂是明胶，酸，糖组分和/或淀粉组分的复合物。 明胶组分通过用酸处理含水浆液中的明胶使得在整个处理过程中保持1.0至4.5的pH而制得。 稳定剂特别适合用于包装肉类，如香肠，法兰克福香肠和博洛尼亚。