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    PROTEIN CONTAINING FOOD STUFFS
    2.
    发明申请
    PROTEIN CONTAINING FOOD STUFFS 审中-公开
    蛋白质包含食物

    公开(公告)号：US20110311682A1

    公开(公告)日：2011-12-22

    申请号：US13203222

    申请日：2010-02-24

    申请人： Michelle Bacarella ,  Steven A. Rittmanic ,  Thomas D. Ingolia

    发明人： Michelle Bacarella ,  Steven A. Rittmanic ,  Thomas D. Ingolia

    IPC分类号： A23L1/305 ,  A23L1/0524 ,  A23J1/14 ,  A23L1/27 ,  A23J1/12 ,  A23J3/14 ,  A23L1/302

    CPC分类号： A23J3/22 ,  A23J3/04 ,  A23J3/08 ,  A23J3/16 ,  A23L19/09 ,  A23L21/12 ,  A23L29/281 ,  A23L29/35 ,  A23V2002/00 ,  A61K31/716

    摘要： Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

    摘要翻译： 含营养蛋白质的食品可以以凝胶的形式制备，包括含有所有必需氨基酸的蛋白质凝胶和水果泥。 用于食品的蛋白质el通过在2.85至3.5之间的酸性pH下将蛋白质水溶液加热至160至185华氏度而制备，所述蛋白质溶液的粘度大于100厘泊，并且含有浓度为 10-20％w / w，所述蛋白质是乳清蛋白分离物和液体大豆蛋白分离物中的至少一种，所述蛋白质凝胶的粘度为10,000至1,000,000厘泊。

    PROCESS FOR PREPARING HYBRID PROTEINS
    3.
    发明申请
    PROCESS FOR PREPARING HYBRID PROTEINS 有权
    制备杂交蛋白的方法

    公开(公告)号：US20080021203A1

    公开(公告)日：2008-01-24

    申请号：US11777176

    申请日：2007-07-12

    申请人： Girish M. Ganjyal ,  Clodualdo C. Maningat ,  Sukh Bassi

    发明人： Girish M. Ganjyal ,  Clodualdo C. Maningat ,  Sukh Bassi

    IPC分类号： C07K1/107

    CPC分类号： A23J3/22 ,  A23J3/04 ,  A23J3/14 ,  A23L5/13 ,  A23L5/30 ,  A23L11/07 ,  A23L29/045 ,  A23P10/20

    摘要： Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).

    摘要翻译： 提供水热法用于制备含有改变的SS / SH键的杂交蛋白，从而产生具有增强的功能和/或营养特性的杂合蛋白。 该方法包括含有至少两种蛋白质的含蛋白质浆液的初始匀浆，然后在喷射蒸煮器（16）或类似装置中进行高压蒸汽处理，以便热休克，从而改变一些蛋白质的构象，随后 通过保持期来使蛋白质进行改性，从而蛋白质被冷却。 可以处理植物和动物蛋白质，并且起始浆液可以用一种或多种另外的成分（例如盐，磷酸盐，脂肪酸，多糖，醇，芳族化合物）进行pH修饰和/或补充。 杂交蛋白质可用作食品成分（例如，溶解性，润湿性，分散性，起皱，乳化，粘度，凝胶或增稠剂）。

    High protein aerated food composition
    4.
    发明申请
    High protein aerated food composition 审中-公开
    高蛋白充气食品组成

    公开(公告)号：US20070026129A1

    公开(公告)日：2007-02-01

    申请号：US11488819

    申请日：2006-07-19

    申请人： Pramod Pandey ,  Julia Guerrero ,  Margaret Ciaston

    发明人： Pramod Pandey ,  Julia Guerrero ,  Margaret Ciaston

    IPC分类号： A23J1/00

    CPC分类号： A23J3/08 ,  A23J3/22

    摘要： The present invention relates to an aerated food composition and a process of making such composition. Particularly, the invention relates to an aerated food composition having a high protein content as well as pleasant organoleptic properties.

    摘要翻译： 本发明涉及曝气食品组合物及其制备方法。 特别地，本发明涉及具有高蛋白质含量以及宜人的感官特性的充气食品组合物。

    Method of making vital wheat gluten into layered fibers, apparatus therefor, and novel resulting textured and protein-denatured fiber products
    5.
    发明授权
    Method of making vital wheat gluten into layered fibers, apparatus therefor, and novel resulting textured and protein-denatured fiber products 失效
    将重要的小麦面筋制成层状纤维的方法，其设备，以及新产生的纹理和蛋白质变性纤维产品

    公开(公告)号：US6001412A

    公开(公告)日：1999-12-14

    申请号：US734424

    申请日：1996-10-17

    申请人： Cynthia Huber ,  Nancy Longo

    发明人： Cynthia Huber ,  Nancy Longo

    IPC分类号： A23J3/18 ,  A23J3/22 ,  A23L13/40

    CPC分类号： A23J3/22 ,  A23J3/18 ,  A23L13/426

    摘要： A method of and apparatus for transforming the clumped untextured putty-like and high viscoelastic adhesion physical and chemical properties of hydrated vital wheat gluten into a loose layered minimally adhering serated permanently textured fiber strand structure by mixing vital wheat gluten with grain flour and hydrating the mixture, and then appropriately appropriate shredding, steaming and hot moisture denaturation of the fiber protein, enabling the creation of moisture-absorbed textured wheat gluten analogs for ground meat fiber products, such as hamburger and the like.

    摘要翻译： 通过将重要的小麦面筋与谷物面粉混合并使混合物水合，将水合生物小麦麸质的结块的非纹理腻子状和高粘弹性粘附物理和化学性质转化成松散层状最小粘附的带状永久纹理的纤维束结构的方法和装置 ，然后适当地适当地切碎，蒸汽和热水分变性纤维蛋白质，使得能够产生用于研磨肉纤维产品（例如汉堡包等）的水分吸收的织构化小麦面筋类似物。

    Concentrated proteinaceous food material from marine animal meat
    7.
    发明授权
    Concentrated proteinaceous food material from marine animal meat 失效
    来自海洋动物肉的浓缩蛋白质食物

    公开(公告)号：US4060642A

    公开(公告)日：1977-11-29

    申请号：US637310

    申请日：1975-12-03

    申请人： Taneko Suzuki

    发明人： Taneko Suzuki

    IPC分类号： A23J1/04 ,  A23J3/22 ,  A23L13/40 ,  A23L17/00 ,  A23J3/00 ,  A23L1/325

    CPC分类号： A23J3/22 ,  A23J1/04 ,  A23L13/424 ,  A23L17/70 ,  Y10S426/802

    摘要： A concentrated proteinaceous food material which is suitable for the production of various cooking foodstuffs resembling those of livestock meat which has a texture like that of livestock meat and which shows an excellent water-retaining property is obtained by adding to marine animal meat an edible salt to adjust pH value of said meat in the range of from 6.5 to 7.7 and removing fats and water by use of a hydrophilic organic solvent. In one embodiment the pH of the marine animal meat is adjusted to a value in the range of from 7.2 to 7.7 by using, as the edible salt, a bicarbonate and, at the same time, mixing the meat with common salt or a sucrose fatty acid ester to convert the meat into a meat paste and subsequently removing fats and water by use of a hydrophilic organic solvent.

    摘要翻译： 通过向海洋动物肉添加食用盐，可以得到适合于生产类似于家畜肉质地，具有良好保水性的家畜肉类的各种烹饪食品的浓缩蛋白质食品 将所述肉的pH值调节在6.5至7.7的范围内，并通过使用亲水性有机溶剂去除脂肪和水。 在一个实施方案中，通过使用作为可食用盐的碳酸氢盐，并且同时将肉与普通盐或蔗糖脂肪混合，将海洋动物肉的pH调节至7.2至7.7的范围内 酸酯以将肉转化成肉糊，然后通过使用亲水性有机溶剂除去脂肪和水。

    Meat analog
    8.
    发明授权
    Meat analog 失效
    肉类模拟

    公开(公告)号：US4001441A

    公开(公告)日：1977-01-04

    申请号：US100549

    申请日：1970-12-21

    申请人： Alexander L. Liepa

    发明人： Alexander L. Liepa

    IPC分类号： A23J3/22 ,  A23J3/26 ,  A23J3/00

    CPC分类号： A23J3/26 ,  A23J3/22 ,  A23J3/227 ,  Y10S426/802

    摘要： A process of making meat analogs which comprises forming a dry protein mix, adjusting the moisture content of the dry mix to form a dough-like protein wet mix, sheeting the protein wet mix to form a coherent workable protein dough sheet, cutting the sheet to form fiber-like strands, aggregating the strands into a desired fiber alignment, preferably coating the aligned fibers with an edible binder material, and stabilizing the fibers to form a coherent fiber mass closely resembling meat in appearance, texture, and eating quality.

    Creping process of preparing an improved meat analog
    10.
    发明授权
    Creping process of preparing an improved meat analog 失效
    制备改进的肉类模拟物的制备方法

    公开(公告)号：US3840679A

    公开(公告)日：1974-10-08

    申请号：US24858172

    申请日：1972-04-28

    申请人： PROCTER & GAMBLE

    发明人： LIEPA A ,  SLONE T

    IPC分类号： A23L15/00 ,  A23J3/00 ,  A23J3/22 ,  A23J3/26

    CPC分类号： A23J3/227 ,  A23J3/22 ,  A23J3/26 ,  Y10S426/802

    摘要： 1. A PROCESS FOR PREPARING A MEAT ANALOG WHICH COMPRISES THE STEPS OF FORMING A DRY PROTEIN MIX WHICH COMPRISES FROM 30% TO 100% BY WEIGHT OF EDIBLE PROTEIN; ADJUSTING THE MOISTURE CONTENT OF THE DRY MIX TO FORM A DOUGH-LIKE PROTEIN WET MIX; CREPING THE PROTEIN WET MIX TO FORM A COHERENT WORKABLE CREPED PROTEIN DOUGH SHEET; AGGREGATING THE CREPED SHEET BY COLLECTING THE SHEET INTO A MASS; AND STABILIZING THE AGGREGATE BY HEATING AT A TEMPERATURE OF FROM 155*F. TO 300*F. TO FORM A COHERENT FIBER MASS RESEMBLING MEAT IN APPERANCE, TEXTURE, AND EATING QUALITY.