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    Meat-like textured protein product and process
    1.
    发明授权
    Meat-like textured protein product and process 失效
    肉类纹理蛋白产品和工艺

    公开(公告)号：US3962481A

    公开(公告)日：1976-06-08

    申请号：US578741

    申请日：1975-05-19

    Applicant: Surinder Kumar

    Inventor： Surinder Kumar

    IPC: A23J3/22 ,  A23J3/00

    CPC classification number: A23J3/22 ,  A23J3/222 ,  Y10S426/802

    Abstract: A textured protein product is formed from a slurry by solubilizing vegetable or animal protein in alkaline aqueous medium, precipitating the protein by adjusting pH and temperature from the slurry, recovering the precipitated protein mass, shaping the recovered protein mass, and treating the protein mass with a hydrophobic liquid.

    Abstract translation: 通过将植物或动物蛋白质溶解在碱性水介质中，通过调节浆液中的pH和温度沉淀蛋白质，回收沉淀的蛋白质块，形成回收的蛋白质块，并用 疏水液体。

    Process for production of roe-like multilayer spherical structure
    5.
    发明授权
    Process for production of roe-like multilayer spherical structure 失效
    生产类似多层球形结构的方法

    公开(公告)号：US4375481A

    公开(公告)日：1983-03-01

    申请号：US170286

    申请日：1980-07-18

    Applicant: Kiyoaki Kuwabara ,  Masanori Jyouraku

    Inventor： Kiyoaki Kuwabara ,  Masanori Jyouraku

    IPC: A23J3/22 ,  A23L1/00 ,  A23L1/05 ,  A23L1/328 ,  A23P1/08 ,  A23L1/04 ,  A23J3/00

    CPC classification number: A23J3/222 ,  A23L17/35 ,  A23L29/20 ,  A23P20/20 ,  Y10S426/802

    Abstract: In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises a step of synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and a step of chemically gelling the resulting multilayer spherical structure with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gellable with said metal ion; the improvement wherein(i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with said metal ion, and(ii) among said edible aqueous sol materials, a material forming the inner layer is convertible to a softer aqueous gel than a material forming the outer layer or is present as an aqueous sol.

    Abstract translation: 在由包含内层和封闭内层的外层的至少两层构成的可食用的类鹅绒多层球形结构体的制造方法中，其特征在于，包括通过多管状喷嘴同时排出至少两种可食用材料的工序 具有包括内部通道和围绕内部通道的外部通道的至少两个不同的通道以及通过可接受人体摄取的金属离子化学地凝胶化所得多层球形结构的步骤，所述所得多层球形结构中的外层是化学凝胶化的 与所述金属离子; 改进之处在于，（i）所述至少两种可食用材料是至少两种具有与所述金属离子化学凝胶化的性质不同的可食用水性溶胶材料，和（ii）在所述食用水性溶胶材料中，形成内层的材料是 可转化成比形成外层的材料更软的水性凝胶，或作为水溶胶存在。

    Apparatus and method for producing soft protein foods
    7.
    发明申请
    Apparatus and method for producing soft protein foods 审中-公开
    生产软蛋白食品的方法及装置

    公开(公告)号：US20030175394A1

    公开(公告)日：2003-09-18

    申请号：US10390697

    申请日：2003-03-19

    Inventor： H. Wayne Modler

    IPC: C12C007/28

    CPC classification number: A01J25/008 ,  A01J25/002 ,  A01J25/114 ,  A23C19/024 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/0684 ,  A23C20/025 ,  A23J1/202 ,  A23J3/16 ,  A23J3/22 ,  A23J3/222

    Abstract: An apparatus for the continuous production of soft protein foods wherein the liquid protein source remains enclosed, passing through a heat exchanger followed by one or more holding tubes, passing into coagulation tubes. The product exits onto a perforated conveyor belt, permitting drainage of a liquid by-product. This invention also includes processes for producing various soft protein foods such as acid-curd cheeses, whey cheeses, soyfood, and casein.

    Abstract translation: 用于连续生产软蛋白食品的装置，其中液体蛋白质源保持封闭，通过热交换器，然后通过一个或多个保持管，进入凝结管。 产品退出穿孔输送带，允许排出液体副产物。 本发明还包括生产各种软蛋白食品的方法，例如酸奶酪酪，乳清酪，大豆食品和酪蛋白。

    Edible, water-solubility resistant casein masses
    8.
    发明授权
    Edible, water-solubility resistant casein masses 失效
    食用，耐水溶性的酪蛋白质量

    公开(公告)号：US06379726B1

    公开(公告)日：2002-04-30

    申请号：US09420963

    申请日：1999-10-20

    Applicant: Peggy M. Tomasula

    Inventor： Peggy M. Tomasula

    IPC: A23B410

    CPC classification number: A23J3/222 ,  A23P20/10

    Abstract: An edible, water-resistant composition that can be formed into shaped articles including film comprises a water-resistant solid composition of casein. The casein composition may be directly precipitated from a solution under high pressure treatment with carbon dioxide. The composition does not have to be crosslinked, but takes advantage of the natural water-insolubility of the protein backbone of the casein. The casein composition may be combined with edible or inert flexibilizers to improve film properties, and the film may be used to protect food products or food compositions, yet provide moisture protection. The film of casein material may exhibit water-insolubility in deionized water at 20° C. of less than 25% by weight after two hours of immersion of the film in the deionized water, with or without mild agitation.

    Abstract translation: 可以形成包括膜的成型制品的可食用的防水组合物包含酪蛋白的耐水性固体组合物。 酪蛋白组合物可以用二氧化碳在高压处理下从溶液中直接沉淀出来。 组合物不必是交联的，而是利用酪蛋白的蛋白质主链的天然水不溶性。 酪蛋白组合物可以与可食用或惰性的柔韧剂组合以改善膜的性质，并且该膜可用于保护食品或食品组合物，同时提供防潮保护。 酪蛋白材料的膜可以在20℃下的去离子水中显示水不溶性，其在薄膜浸入去离子水中2小时后，重量的小于25％，有或没有轻微的搅动。

    APPARATUS AND METHOD FOR PRODUCING SOFT PROTEIN FOODS
    10.
    发明申请
    APPARATUS AND METHOD FOR PRODUCING SOFT PROTEIN FOODS 审中-公开
    用于生产软蛋白食品的装置和方法

    公开(公告)号：US20020197369A1

    公开(公告)日：2002-12-26

    申请号：US09463487

    申请日：2000-04-21

    Inventor： H. WAYNE MODLER

    IPC: C12C007/28

    CPC classification number: A01J25/008 ,  A01J25/002 ,  A01J25/114 ,  A23C19/024 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/0684 ,  A23C20/025 ,  A23J1/202 ,  A23J3/16 ,  A23J3/22 ,  A23J3/222

    Abstract: An apparatus for the continuous production of soft protein foods wherein the liquid protein source remains enclosed, passing through a heat exchanger followed by one or more holding tubes, passing into coagulation tubes. The product exits onto a perforated conveyor belt, permitting drainage of a liquid by-product. This invention also includes processes for producing various soft protein foods such as acid-curd cheeses, whey cheeses, soyfood, and casein.

    Abstract translation: 用于连续生产软蛋白食品的装置，其中液体蛋白质源保持封闭，通过热交换器，然后通过一个或多个保持管，进入凝结管。 产品退出穿孔输送带，允许排出液体副产物。 本发明还包括生产各种软蛋白食品的方法，例如酸奶酪酪，乳清酪，大豆食品和酪蛋白。

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