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    Tofu production method
    3.
    发明申请
    Tofu production method 审中-公开
    豆腐生产方法

    公开(公告)号：US20090142449A1

    公开(公告)日：2009-06-04

    申请号：US11987798

    申请日：2007-12-04

    申请人： Fenjin He

    发明人： Fenjin He

    IPC分类号： A23L1/20

    CPC分类号： A23C20/005 ,  A23L11/07

    摘要： The tofu production method is a process for producing tofu that uses transglutaminase enzyme to improve the texture and elasticity of the tofu, so that soft or silken tofu is more resistant to mechanical abuse during food preparation, and firm tofu can be sliced. The amount of transglutaminase is less than 0.001 parts by weight, or less than 2 units per gram. According to one process, the coagulant and the transglutaminase are added to cold soymilk, placed into a tofu tray and sealed, heat-treated at 50° C. for 0.5-1 hour, then at 85° C. for 40-70 minutes to produce silken tofu. According to another process, the coagulant is added to the soymilk and the mixture is coagulated to form curds at 85° C., the whey is drained from the curds, the curds are cooled to 50° C., the transglutaminase is added, and the curds are placed into a pressing mold to make firm tofu.

    摘要翻译： 豆腐生产方法是使用转谷氨酰胺酶来改善豆腐的质地和弹性的豆腐生产方法，使软，丝豆腐在食物制备过程中更能抵抗机械滥用，坚固的豆腐可以切片。 转谷氨酰胺酶的量小于0.001重量份，或小于2单位/克。 根据一个方法，将凝血剂和转谷氨酰胺酶加入到冷豆浆中，放入豆腐盘中密封，在50℃下热处理0.5-1小时，然后在85℃下热处理40-70分钟至 生产丝豆腐。 根据另一种方法，将凝结剂加入豆浆中，混合物凝固，在85℃下形成凝乳，将乳清从凝乳中排出，将凝乳冷却至50℃，加入转谷氨酰胺酶， 将凝乳放入压模中制成坚固的豆腐。

    High beta-conglycinin products and their use
    4.
    发明申请
    High beta-conglycinin products and their use 有权
    高β伴大豆球蛋白产品及其用途

    公开(公告)号：US20040037905A1

    公开(公告)日：2004-02-26

    申请号：US10430904

    申请日：2003-05-06

    发明人： Neal A. Bringe

    IPC分类号： A61K035/78 ,  C07K014/415

    CPC分类号： A23G9/38 ,  A23C11/103 ,  A23C20/00 ,  A23C20/005 ,  A23G9/52 ,  A23G2200/10 ,  A23J1/14 ,  A23J1/142 ,  A23J3/16 ,  A23J3/346 ,  A23K20/147 ,  A23L2/66 ,  A23L7/126 ,  A23L11/07 ,  A23L13/426 ,  A23L13/60 ,  A23L13/62 ,  A23L13/65 ,  A23L33/185 ,  A61K38/168 ,  Y10S426/804 ,  Y10S435/815 ,  Y10S435/816

    摘要： The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meet applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

    摘要翻译： 发现具有蛋白质组成大于40％的大豆作为β-伴大豆球蛋白和小于10％蛋白质的大豆球蛋白用于制备高度功能的高β-伴大豆球蛋白组合物的效用。 所发现的成分可用于模拟酪蛋白的组织化性质，同时还维持或改善大豆蛋白成分（例如胆固醇和甘油三酯降低性质）的生理益处。 高β-伴大豆球蛋白组合物对蛋白质 - 蛋白质聚集反应的高稳定性对于产生良好的品尝饮料和饮料混合物是有价值的。 使用新成分组合物的酶修饰版本制成具有良好铺展性，光泽和光滑度的乳酪。 使用不同的酶处理也产生了具有良好坚实度和可熔性的奶酪。 发现高β-伴大豆球蛋白组合物在满足应用的pH区域（5.5-6.2）中表现出优异的乳化和胶凝性能。 高β-伴大豆球蛋白组合物还可用于改善婴幼儿人和动物必需氨基酸的组成。

    High Beta-Conglycinin products and their use
    5.
    发明授权
    High Beta-Conglycinin products and their use 有权
    高β-伴大豆球蛋白产品及其用途

    公开(公告)号：US06566134B2

    公开(公告)日：2003-05-20

    申请号：US09742962

    申请日：2000-12-20

    申请人： Neal A. Bringe

    发明人： Neal A. Bringe

    IPC分类号： C12N300

    CPC分类号： A23G9/38 ,  A23C11/103 ,  A23C20/00 ,  A23C20/005 ,  A23G9/52 ,  A23G2200/10 ,  A23J1/14 ,  A23J1/142 ,  A23J3/16 ,  A23J3/346 ,  A23K20/147 ,  A23L2/66 ,  A23L7/126 ,  A23L11/07 ,  A23L13/426 ,  A23L13/60 ,  A23L13/62 ,  A23L13/65 ,  A23L33/185 ,  A61K38/168 ,  Y10S426/804 ,  Y10S435/815 ,  Y10S435/816

    摘要： The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein—protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

    摘要翻译： 发现具有蛋白质组成大于40％的大豆作为β-伴大豆球蛋白和小于10％蛋白质的大豆球蛋白用于制备高度功能的高β-伴大豆球蛋白组合物的效用。 所发现的成分可用于模拟酪蛋白的组织化性质，同时还维持或改善大豆蛋白成分（例如胆固醇和甘油三酯降低性质）的生理益处。 高β-伴大豆球蛋白组合物对蛋白质 - 蛋白质聚集反应的高稳定性对于产生良好的品尝饮料和饮料混合物是有价值的。 使用新成分组合物的酶修饰版本制成具有良好铺展性，光泽和光滑度的乳酪。 使用不同的酶处理也产生了具有良好坚实度和可熔性的奶酪。 发现高β-伴大豆球蛋白组合物在与肉类应用相关的pH区域（5.5-6.2）中表现出优异的乳化和胶凝性能。 高β-伴大豆球蛋白组合物还可用于改善婴幼儿人和动物必需氨基酸的组成。

    Method of making protein food products resembling cheese
    6.
    发明授权
    Method of making protein food products resembling cheese 失效
    制作类似奶酪的蛋白质食品的方法

    公开(公告)号：US3891778A

    公开(公告)日：1975-06-24

    申请号：US9083970

    申请日：1970-11-18

    申请人： RALSTON PURINA CO

    发明人： BOYER ROBERT ALLAN

    IPC分类号： A23C20/00 ,  A23C20/02 ,  A23J3/00

    CPC分类号： A23C20/005 ,  A23C20/025

    摘要： This invention relates to novel protein food products specifically spreadable protein food products and methods of producing these products from a vegetable proteinaceous material. The food products which may be produced may be of a smooth, spreadable texture resembling a process-type cheese spread as well as other dairy products which are spreadable in nature such as for example, a butter or margarine. The method of producing these food products with a vegetable proteinaceous material as the major ingredient generally comprises acidifying an aqueous slurry of the vegetable proteinaceous material to yield the damp, viscous curd of the proteinaceous material followed by treatment of the curd in combination with various flavorings and ingredients such as fats, salts, and starches including heat setting in order that a highly desirable, smooth, spreadable texture may be imparted to the food product and make it closely resemble a natural dairy spread.

    摘要翻译： 本发明涉及新型蛋白质食品专用可铺展蛋白质食品以及从植物蛋白质材料生产这些产品的方法。 可以生产的食品可以是类似于加工型奶酪散布的光滑，可铺展的质地以及可自然扩散的其它乳制品，例如黄油或人造黄油。 用植物蛋白质材料作为主要成分制造这些食品的方法通常包括将植物蛋白质材料的含水浆液酸化以产生蛋白质材料的潮湿粘稠的凝乳，然后与各种调味剂结合治疗凝乳， 诸如脂肪，盐和淀粉的成分，包括热定型，以便将高度期望的，光滑的，可铺展的质地赋予食品并使其与天然乳品传播密切相似。

    Microorganisms Having Bad Smell Removal Activity of Organic Waste and Use Thereof
    9.
    发明申请
    Microorganisms Having Bad Smell Removal Activity of Organic Waste and Use Thereof 有权
    有机废物除臭活性有害的微生物及其用途

    公开(公告)号：US20090208470A1

    公开(公告)日：2009-08-20

    申请号：US12083762

    申请日：2006-10-19

    申请人： Se-Joon Park

    发明人： Se-Joon Park

    IPC分类号： A01N63/04 ,  C12N1/16 ,  A01P7/04 ,  A01P15/00 ,  C09K15/34 ,  A23K1/16

    CPC分类号： A01N63/04 ,  A23C11/106 ,  A23C19/0325 ,  A23C20/005 ,  A23K10/18 ,  A23K50/10 ,  A23K50/30 ,  A23K50/75 ,  C02F3/341 ,  C02F2303/02 ,  C05F11/08 ,  C05G3/02 ,  C12G3/02 ,  C12N1/16

    摘要： The present invention relates to novel microorganisms having the efficiency of removing an offensive odor from organic waste and the use thereof. More particularly, the novel microorganisms have the effects of preventing or removing the offensive odor from organic waste, killing insects and fungi, preventing decomposition, and promoting digestion and fermentation. The inventive microorganisms have the effects of preventing or removing the offensive odor from organic waste and killing noxious insects and plant pathogenic fungi, can be used as feed additives and antibiotic substitutes, and also are useful for the preparation of fermented healthy foods.

    摘要翻译： 本发明涉及具有从有机废物中除去令人反感的气味的效率的新型微生物及其用途。 更具体地说，新型微生物具有防止或去除有机废物的恶臭，杀死昆虫和真菌，防止分解，促进消化和发酵的效果。 本发明的微生物具有防止或去除有机废物的恶臭，杀死有害昆虫和植物致病真菌的作用，可用作饲料添加剂和抗生素替代品，也可用于制备发酵的健康食品。

    Food products comprising pea or lentil flours and the process of making the same
    10.
    发明授权
    Food products comprising pea or lentil flours and the process of making the same 失效
    包括豌豆或扁豆面粉的食品及其制造方法

    公开(公告)号：US06777016B2

    公开(公告)日：2004-08-17

    申请号：US10169108

    申请日：2002-07-15

    申请人： Wayne Carl Thresher

    发明人： Wayne Carl Thresher

    IPC分类号： A23L10522

    CPC分类号： A23C20/005 ,  A23L9/12 ,  A23L11/05 ,  A23L17/70 ,  A23L29/225 ,  A23V2002/00 ,  A23V2250/507 ,  A23V2250/5034

    摘要： The present invention relates to food products containing modified pea or lentil flour and to processes for preparing same. The applicant has determined that pea and lentil flours have good gelatinizing and coagulating properties not exhibited by other legume flours, concentrates and isolates. These properties make pea and lentil flours suitable for use in a wide variety of structured food applications.

    摘要翻译： 本发明涉及含有改性豌豆或扁豆面粉的食品及其制备方法。 申请人已确定豌豆和扁豆面粉具有良好的凝胶化和凝结性能，不能被其他豆类粉末，浓缩物和分离物表现出来。 这些特性使豌豆和扁豆面粉适用于各种结构化食品应用。