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1041 条记录 (耗时 0.03 秒)

    Process of making a product containing at least partially denatured milk protein
    1.
    发明授权
    Process of making a product containing at least partially denatured milk protein 有权
    制备含有至少部分变性乳蛋白的产品的方法

    公开(公告)号：US07851010B2

    公开(公告)日：2010-12-14

    申请号：US11487802

    申请日：2006-07-17

    申请人： Charles I. Onwulata

    发明人： Charles I. Onwulata

    IPC分类号： A23J1/00

    CPC分类号： A23J3/265 ,  A23L33/19 ,  A23P30/30 ,  Y10S426/804

    摘要： The present invention relates to a dietary composition produced by a process involving extruding a protein containing product and water through an extruder (e.g., at about 50-about 450 rpm and at a temperature of about 40° to about 120° C., wherein the residence time of the protein containing product (e.g., whey protein isolate) in the extruder is about 15-about 90 seconds) to produce the dietary composition, wherein the dietary composition contains partially denatured protein containing product or totally denatured protein containing product or mixtures thereof. The present invention also concerns a food product containing at least one food ingredient and a dietary fiber composition. The food product is produced by a process involving extruding the dietary composition and at least one food ingredient and water to produce the food product; the dietary composition produced by a process involving extruding a protein containing product and water through an extruder to produce the dietary composition, wherein the dietary composition contains partially denatured protein containing product or totally denatured protein containing product or mixtures thereof.

    摘要翻译： 本发明涉及通过包括通过挤出机挤出含蛋白质的产品和水的方法制备的膳食组合物（例如，在约50-约450rpm和约40℃至约120℃的温度下，其中 含有蛋白质的产品（例如，乳清蛋白分离物）在挤出机中的停留时间为约15-约90秒）以产生膳食组合物，其中膳食组合物含有部分变性的含蛋白质的产品或完全变性蛋白质的产品或其混合物 。 本发明还涉及含有至少一种食物成分和膳食纤维组合物的食品。 食品通过包括挤压饮食组合物和至少一种食物成分和水以产生食品的方法生产; 通过涉及通过挤压机挤出含蛋白质的产品和水以产生膳食组合物的方法产生的饮食组合物，其中所述膳食组合物含有部分变性的含蛋白质的产品或完全变性蛋白质的产品或其混合物。

    High beta-conglycinin products and their use
    2.
    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：US07718602B2

    公开(公告)日：2010-05-18

    申请号：US11211175

    申请日：2005-08-24

    申请人： Neal A. Bringe

    发明人： Neal A. Bringe

    IPC分类号： A61K38/00

    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的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pH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。

    Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
    3.
    发明授权
    Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods 失效
    具有可控功能特性和工业过程应用的食品材料技术，以及由此制成的食品

    公开(公告)号：US07691430B2

    公开(公告)日：2010-04-06

    申请号：US10288854

    申请日：2002-11-06

    申请人： Charles H. Marsland

    发明人： Charles H. Marsland

    IPC分类号： A23J3/18

    CPC分类号： A21D2/266 ,  A21D2/265 ,  A21D13/06 ,  A23L7/117 ,  A23L7/13 ,  A23L19/19 ,  A23V2002/00 ,  Y10S426/804 ,  A23V2250/5486 ,  A23V2250/5488 ,  A23V2250/5428 ,  A23V2250/1842 ,  A23V2250/54246 ,  A23V2250/546 ,  A23V2250/54252

    摘要： A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic, stability, and taste/texture standards. This novel material technology possesses numerous controllable functional characteristics, including high to low adhesion, high to low volume expansion, high to low tensile strength, and high to low break elongation, all of which are critical to both processing needs as well as final food product specifications. The material technology allows for the processing of proteinaceous foods on common process equipment, the foods including but not limited to chips, snacks, crackers, wafers, bars, flat breads, cookies, biscuits, breads, bagels, cakes, waffles, pancakes, french fries, pasta, pizza dough, breakfast cereals, muffins, doughnuts, pastries, and meat analogs. The material is an edible dough that possesses the material characteristics necessary for numerous industrial food processes, including direct reduction sheeting, lamination sheeting, extrusion, die cutting, and rotary molding, followed by on or more of baking, drying, microwaving, boiling, steaming, frying, seasoning, and enrobing.

    摘要翻译： 一种新型的高蛋白质，减少的碳水化合物食品材料技术和高蛋白质，由此制成的碳水化合物食品，其中食品满足高的感官，稳定性和味道/质地标准。 这种新型材料技术具有许多可控的功能特性，包括高粘度，低至低体积膨胀，高至低拉伸强度，高至低断裂伸长率，所有这些都对加工需要以及最终食品产品至关重要 规格。 材料技术允许在普通工艺设备上加工蛋白质食品，食品包括但不限于薯条，小吃，饼干，饼干，酒吧，扁面包，饼干，饼干，面包，百吉饼，蛋糕，华夫饼，煎饼，法式 薯条，面食，比萨面团，早餐谷物，松饼，甜甜圈，糕点和肉类。 该材料是具有许多工业食品过程所必需的材料特性的可食用面团，包括直接还原片，层压片，挤出，模切和旋转成型，接着进行烘烤，干燥，微波炉，煮沸，蒸煮 ，油炸，调味，和enrobing。

    Fat replacement material and method of manufacture thereof
    5.
    发明授权
    Fat replacement material and method of manufacture thereof 有权
    脂肪替代物及其制造方法

    公开(公告)号：US07166316B2

    公开(公告)日：2007-01-23

    申请号：US10450999

    申请日：2001-12-19

    申请人： Lydia Johanna Campbell

    发明人： Lydia Johanna Campbell

    IPC分类号： A23J1/20

    CPC分类号： A23J3/08 ,  A23C21/08 ,  A23C21/10 ,  A23J3/04 ,  A23L27/60 ,  A23L27/66 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2300/08 ,  Y10S426/804 ,  A23V2200/124 ,  A23V2250/54252 ,  A23V2250/5428 ,  A23V2250/628 ,  A23V2250/194

    摘要： The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt.The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.

    摘要翻译： 本发明提供一种制造适用于制造食品的脂肪替代材料的方法。 该方法包括以下步骤：a）提供含有白蛋白和至少一种选自糖和盐的稳定剂的基本均匀的含水流体; b）在温度和时间不少于并且不大于足以获得白蛋白变性50-100％的温度下对流体进行受控热处理; 和c）热处理流体的喷雾干燥。 本发明还提供一种脂肪替代材料，其包含喷雾干燥的粉末，其包含1重量份的50至100％变性白蛋白的紧密混合物，和3至100重量份的至少一种选自糖和盐的稳定剂 。 本发明的材料具有优异的乳化性能以及改善的热稳定性和耐酸性条件。

    Method of production of a meat product containing olive oil
    6.
    发明授权
    Method of production of a meat product containing olive oil 有权
    含有橄榄油的肉制品的生产方法

    公开(公告)号：US07026007B2

    公开(公告)日：2006-04-11

    申请号：US10031089

    申请日：2001-05-29

    申请人： Emmanouil Domazakis

    发明人： Emmanouil Domazakis

    IPC分类号： A23L1/314 ,  A23L1/317

    CPC分类号： A23L13/43 ,  Y10S426/804

    摘要： Method of pork meat products production (cooked—sausages—salamis of comminuted meat) with direct incorporation of olive oil and maximum possible animal fat substitution, which includes the following phases:a. Mixing of lean pork meat with water, salt, polyphosphates, preservatives, vegetable proteins, milk proteins and starch; b. Addition of olive oil and mixing; c. the mixture is encased with simultaneous application of vacuum and is pasteurized; d. cooling of the product.Products based on meat with incorporation of olive oil, which are produced according to this method, have an excellent stability as far as structure is concerned (compactness) and the sensory characteristics of olive oil which these products contain remain unchangeable.

    摘要翻译： 猪肉产品生产方法（熟肉肠肉粉碎肉）直接掺入橄榄油和最大可能的动物脂肪替代，其中包括以下阶段：a。 瘦猪肉与水，盐，多磷酸盐，防腐剂，植物蛋白，乳蛋白和淀粉混合; b。 加入橄榄油并混合; C。 混合物同时施加真空并进行巴氏消毒; d。 冷却产品。 关于根据该方法生产的含有橄榄油的肉的产品在结构（紧致性）方面具有优异的稳定性，并且这些产品含有的橄榄油的感官特性保持不变。

    Fat-like agents for low calorie food compositions
    9.
    发明授权
    Fat-like agents for low calorie food compositions 失效
    用于低热量食物组合物的类脂肪代谢剂

    公开(公告)号：US06689405B1

    公开(公告)日：2004-02-10

    申请号：US08379803

    申请日：1995-01-27

    申请人： Domingo C. Tuason, Jr. ,  Thomas A. Ruszkay ,  Sydney Heese

    发明人： Domingo C. Tuason, Jr. ,  Thomas A. Ruszkay ,  Sydney Heese

    IPC分类号： A23L136

    CPC分类号： A23L29/27 ,  A23L29/262 ,  Y10S426/804

    摘要： A composition suitable for use as a fat-like substitute in low-calorie, aqueous-based foodstuffs comprising dry, water-dispersible particles, said particles consisting of an agglomerate of microreticulated or microfibrillated microcrystalline cellulose in a predominant amount by weight, and a hydrocolloid selected from a carboxymethylcellulose and xanthan gum in an amount sufficient to provide effective coverage of the cellulose.

    摘要翻译： 适合用作低热量水性食品中的脂肪样替代物的组合物，其包含干燥的水分散性颗粒，所述颗粒由主要重量的微晶纤维素或微纤维素纤维素的聚集体和水胶体 选自羧甲基纤维素和黄原胶，其量足以提供纤维素的有效覆盖。