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    Enzymatic processes for hydrolyzing proteins
    7.
    发明授权
    Enzymatic processes for hydrolyzing proteins 失效
    水解蛋白质的酶法

    公开(公告)号：US3928630A

    公开(公告)日：1975-12-23

    申请号：US47325574

    申请日：1974-05-24

    申请人： SYNTEX INC

    发明人： PERINI FULVIO

    IPC分类号： A23L27/21 ,  A23J3/00 ,  A23J3/34 ,  A23L2/38 ,  A23L2/66 ,  C12C5/02 ,  C12H1/14 ,  C12B1/00

    CPC分类号： A23J3/341 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2200/238 ,  A23V2250/022 ,  A23V2250/55 ,  A23V2300/40

    摘要： Improved enzymatic processes for hydrolyzing proteins. The processes are characterized by the use of calcium hydroxide to control pH during hydrolyses, then followed by neutralization, upon completion of the hydrolysis, by the addition of phosphoric acid to yield a calcium phosphate precipitate. This precipitate serves as a filter aid during filtration of the product suspension, improving filtration and affording a more palatable protein hydrolysate product.

    摘要翻译： 改进水解蛋白质的酶过程。 该方法的特征在于使用氢氧化钙来控制水解期间的pH，然后在水解完成后中和，通过加入磷酸产生磷酸钙沉淀。 该沉淀在过滤产物悬浮液期间用作助滤剂，改善过滤并提供更可口的蛋白质水解产物。

    Reducing Microbiological Contamination During Cheese Manufacturing Process
    9.
    发明申请
    Reducing Microbiological Contamination During Cheese Manufacturing Process 审中-公开

    公开(公告)号：US20170105425A1

    公开(公告)日：2017-04-20

    申请号：US15293934

    申请日：2016-10-14

    申请人： WTI, Inc.

    发明人： Jasdeep K. SAINI ,  James L. MARSDEN ,  Wolfgang P. LUDWIG

    IPC分类号： A23C19/11

    CPC分类号： A23C19/10 ,  A23C19/09 ,  A23C19/11 ,  A23V2002/00 ,  A23V2250/022

    摘要： Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

    DIETARY-FIBER CONTAINING NOODLES AND SOUP STOCK AND MANUFACTURING METHODS FOR SAME
    10.
    发明申请
    DIETARY-FIBER CONTAINING NOODLES AND SOUP STOCK AND MANUFACTURING METHODS FOR SAME 审中-公开
    包含食物和食物的食物和制造方法

    公开(公告)号：US20160374369A1

    公开(公告)日：2016-12-29

    申请号：US14931122

    申请日：2015-11-03

    申请人： Yuzuru HIRANO

    发明人： Yuzuru HIRANO

    IPC分类号： A23L1/308 ,  A23L1/39 ,  A23L1/16

    CPC分类号： A23L33/21 ,  A23L7/109 ,  A23L7/113 ,  A23L23/00 ,  A23L27/10 ,  A23L29/015 ,  A23L29/045 ,  A23L33/26 ,  A23V2002/00 ,  A23V2200/14 ,  A23V2200/15 ,  A23V2200/16 ,  A23V2200/3202 ,  A23V2200/3262 ,  A23V2200/328 ,  A23V2250/022 ,  A23V2250/5114

    摘要： Dietary-fiber containing noodles contain wheat flour, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose. Dietary-fiber containing soup stock contains water, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. Since the fulvic acid mineral seasoning liquid is contained, the dissolution of the indigestible dextrin is suppressed even without the use of modified starch and, further, qualities such as deliciousness, color, eating texture, and flavor are maintained.

    摘要翻译： 含膳食纤维的面条含有小麦面粉，消化不良的糊精作为膳食纤维，以及富里酸矿物调味液。 富里酸矿物调味液含有醋，富里酸，钙，矿物盐和海藻糖。 含有膳食纤维的汤料含有作为膳食纤维的水，难消化的糊精和富里酸矿物调味液。 由于含有富里酸矿物调味液，因此即使不使用改性淀粉也能抑制难消化的糊精的溶解，进一步保持了美味，色泽，进食质地和风味等品质。