公开(公告)号：US20010043967A1

公开(公告)日：2001-11-22

申请号：US09770555

申请日：2001-01-26

发明人： Philippe Vandeweghe ,  Penny Norquist ,  Erica Flynn

IPC分类号： A23C021/00

CPC分类号： A23C9/123 ,  A23C9/1307 ,  A23C9/137

摘要： The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for decreasing the time required for yogurt production without compromise of quality by fermentation at about 105null F. to about 115null F. followed by direct acidification. The yogurt composition is directly acidified when the pH of the composition reaches a pH of about 4.8 to about 5.2. The composition can be acidified while the temperature is at about 105null F. to about 115null F., or the composition can be acidified during or after cooling.

摘要翻译： 本发明涉及一种减少生产酸奶而不损害产品质量所需时间的方法。 更具体地说，本发明涉及一种在约105°F至约115°F下通过发酵不损害质量而减少酸奶生产所需时间的方法，随后直接酸化。 当组合物的pH达到约4.8至约5.2的pH时，酸奶组合物直接酸化。 该组合物可以在温度为约105°F至约115°F时酸化，或者组合物可在冷却期间或之后酸化。

公开(公告)号：US20020031600A1

公开(公告)日：2002-03-14

申请号：US08809637

申请日：1997-03-26

发明人： KAORU SATO ,  HIROSHI IMAI ,  MASAKAZU HORIKAWA ,  MASAMI KAWANARI

IPC分类号： A23C021/00

CPC分类号： A23J3/08 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2300/08 ,  A23V2250/54252 ,  A23V2250/54246

摘要： nullMeans for the Solutionnull A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55 to 120null C. for 1 to 120 minutes. A process for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. nullEffectsnull The shelf life is improved. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity. nullSelective Drawingnull None

摘要翻译： [溶液的方法]具有改善的保质期的加工乳清蛋白质，其包含部分热变性乳清蛋白和酪蛋白。 此外，可以加入非变性乳清蛋白。 部分热变性乳清蛋白可以通过在55至120℃下加热蛋白质浓度为0.5至15重量％和pH 6-8的溶液1至120分钟来制备。 制备加工乳清蛋白的方法包括将酪蛋白加入到部分热变性乳清蛋白中，或将酪蛋白加入非变性乳清蛋白中，加热混合物以使非变性乳清蛋白部分变性。 [效果]保质期提高。 从加工的乳清蛋白获得的凝胶显示出高的保水能力和优异的弹性。 [选择性绘图]无

公开(公告)号：US20010022986A1

公开(公告)日：2001-09-20

申请号：US09731608

申请日：2000-12-07

发明人： Leonard S. Girsh

IPC分类号： A23C021/00

CPC分类号： A23L2/66 ,  A23C9/1425 ,  A23C21/023 ,  A23C21/04 ,  A23C21/08 ,  A23L33/19

摘要： Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria. One or more flavoring agents are added to whey permeate form an electrolyte beverage useful as a sports drink or as a therapeutic to replace electrolyte loss. The beverage is extremely low in milk protein, and may be used by individuals having mild to moderate milk protein allergy. Such individuals comprise the vast majority of the milk-allergic population. Hypoallergenic protein and optional fat is added to milk or whey permeate to form a substantially hypoallergenic milk product.

摘要翻译： 乳制品渗透液，蛋白质过滤回收后残留的牛奶或乳清液体组分富含维生素和矿物质。 收集渗透物，立即加工以阻止奶酪生殖细菌的活动。 将一种或多种调味剂加入到乳清渗透物中形成用作运动饮料的电解质饮料或作为替代电解质损失的治疗剂。 饮料的牛奶蛋白质极低，可能由具有轻度至中度乳蛋白过敏的个体使用。 这些个体包括绝大多数的乳过敏群体。 将低过敏蛋白和任选的脂肪加入到乳或乳清渗透物中以形成基本上低过敏的乳制品。

公开(公告)号：US20020044998A1

公开(公告)日：2002-04-18

申请号：US10011951

申请日：2001-11-05

发明人： Chao Wu

IPC分类号： A23C021/00

CPC分类号： A23C9/1425 ,  A23J1/205 ,  A23V2002/00 ,  A23V2250/54242 ,  A23V2300/34

摘要： A method of making an null-lactalbumin enriched whey protein product is described. The method involves the treatment of a whey protein product with an acid to lower the pH of the whey protein product to 4.0 or below. This pH-lowering step allows the null-lactalbumin molecules to be concentrated more efficiently.

摘要翻译： 描述了制备富含α-乳白蛋白的乳清蛋白产物的方法。 该方法涉及用酸处理乳清蛋白产物以将乳清蛋白产物的pH降至4.0或更低。 该pH降低步骤可以更有效地浓缩α-乳白蛋白分子。

公开(公告)号：US20010024669A1

公开(公告)日：2001-09-27

申请号：US09809763

申请日：2001-03-15

发明人： Remo Zuccato

IPC分类号： A23C021/00

CPC分类号： A23L19/09 ,  A23L11/09

摘要： The process allows the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic bacteria. The fermentation involves a first phase of preparation of the vegetable substrate, during which the green vegetables and/or fruit are ground, then water is added to obtain a creamy or liquid product. Then pasteurization is carried out. Afterwards the cultures of lactic bacteria are inoculated whereby the fermentation step is carried out at a variable temperature depending on the strain being used. After the pH reaches a value of about 3.8-4.5 fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and subsequently the product is packaged. The product made by the process of this application is part of the invention.

摘要翻译： 该方法允许在乳酸菌的作用下生产蔬菜产品如绿色蔬菜和水果的发酵形成的蔬菜酸奶。 发酵涉及植物底物的第一阶段的制备，在此期间将绿色蔬菜和/或水果研磨，然后加入水以获得奶油状或液体状产品。 然后进行巴氏消毒。 然后接种乳酸菌的培养物，由此根据所使用的菌株，发酵步骤以可变的温度进行。 在pH达到约3.8-4.5的香料和/或增稠剂的值之后，加入水果泥或小块或谷物的水果，随后将产品包装。 本申请的方法制造的产品是本发明的一部分。

公开(公告)号：US20040116679A1

公开(公告)日：2004-06-17

申请号：US10474065

申请日：2003-10-03

发明人： Preben Busch Knullnigsfeldt ,  Chris Burt ,  Mark Allan Litchfield

IPC分类号： A23J001/00 ,  A23C017/00 ,  A23C021/00 ,  C07K001/34

CPC分类号： A23J1/205 ,  A23C9/1425 ,  A23C21/00

摘要： A method and a plant for the separation of fat from proteins in a whey material to obtain a whey protein isolate (WPI) with a low fat content comprising the combination of a centrifugal separator and microfiltration (MF). The material fed to the separator contains the MF-retentate not passing through the microfilter. The combination improves the efficiency of the centrifugal separator and increases the yield of valuable WPI.

摘要翻译： 一种用于从乳清材料中的蛋白质分离脂肪的方法和设备，以获得包含离心分离器和微滤（MF）的组合的低脂肪含量的乳清蛋白分离物（WPI）。 进料到分离器的材料含有不通过微过滤器的MF滞留物。 该组合提高了离心分离器的效率，并提高了有价值WPI的产率。

公开(公告)号：US20040058866A1

公开(公告)日：2004-03-25

申请号：US10433798

申请日：2003-10-20

发明人： L.eon Franciscus Mallee ,  Petronella Wilhelmina Josephina Rosa Caessens ,  Johannes Wilhelmus Leonardus Boumans

IPC分类号： A61K038/17 ,  C07K014/47 ,  A23C017/00 ,  A23C021/00

CPC分类号： A23J3/343 ,  A23L33/18 ,  A23L33/40 ,  A23V2002/00 ,  C12P21/06 ,  A23V2250/065 ,  A23V2250/0638 ,  A23V2250/0652 ,  A23V2250/0628 ,  A23V2250/0654 ,  A23V2250/0632

摘要： Described is a method for selectively isolating tryptophan containing peptides from an aqueous peptide mixture, including the steps of controlling the pH of the aqueous peptide mixture to 4.0-6.0, forming a precipitate of tryptophan containing peptides, and isolating the precipitated peptides. The aqueous peptide mixture is preferably obtained by enzymatic cleavage at acidic pH of a protein source. Further, peptides having a Trp content of 8-15 w/w % and the use thereof as a food additive and as an active ingredient in a medicament are described.

摘要翻译： 描述了从含水肽混合物中选择性分离含有色氨酸的肽的方法，包括以下步骤：将含水肽混合物的pH值控制在4.0-6.0，形成含有色氨酸的肽的沉淀物，并分离沉淀的肽。 水性肽混合物优选通过在蛋白质源的酸性pH下酶切割获得。 此外，描述了Trp含量为8-15w / w％的肽及其作为食品添加剂的用途和药物中的活性成分。