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    SOYA FIBER PARTICULATES AND METHODS OF PREPARATION
    13.
    发明申请
    SOYA FIBER PARTICULATES AND METHODS OF PREPARATION 审中-公开
    大豆纤维颗粒及其制备方法

    公开(公告)号：WO2004091314A2

    公开(公告)日：2004-10-28

    申请号：PCT/US2004/009366

    申请日：2004-03-26

    Applicant: ARCHER-DANIELS-MIDLAND COMPANY ,  GOTTEMOLLER, Thomas

    Inventor： GOTTEMOLLER, Thomas

    IPC: A23L1/20

    CPC classification number: A23C11/06 ,  A23C11/103 ,  A23L7/115 ,  A23L7/198 ,  A23L11/05 ,  A23L11/07 ,  A23L25/30 ,  A23L33/22 ,  A23P10/40 ,  A23V2002/00 ,  A23V2250/5488

    Abstract: The present invention belongs to the field of processing techniques used in the manufacture of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate having a particle size in a range of about 0.01 microns to about 100 microns, wherein at least about 50% to about 100% of the soya fiber particulate has a size in a range of about 0.01 microns to about 35 microns. The invention furthermore is concerned with the use in the manufacture of food products which include but are not limited to beverages, dry mixes, yogurts, sour cream, and cream cheese.

    Abstract translation: 本发明属于制造豆制品的加工技术领域。 本发明涉及从脱皮大豆制备具有优异光滑质地，营养品质和风味的大豆纤维颗粒的方法。 本发明可用于获得粒度在约0.01微米至约100微米范围内的大豆纤维颗粒，其中至少约50％至约100％的大豆纤维颗粒的尺寸在约 0.01微米至约35微米。 本发明还涉及用于制造食品的用途，包括但不限于饮料，干混合物，酸奶，酸奶油和奶油干酪。

    FAT SUBSTITUTE
    15.
    发明申请
    FAT SUBSTITUTE 审中-公开
    FAT替代品

    公开(公告)号：WO1994023587A1

    公开(公告)日：1994-10-27

    申请号：PCT/US1994004119

    申请日：1994-04-14

    Applicant: NURTURE, INC.

    Inventor： NURTURE, INC. ,  TARR, Bryan, D. ,  BIXBY, Steven, H.

    IPC: A23L01/05

    CPC classification number: A23C11/06 ,  A23D7/015 ,  A23G3/346 ,  A23G2200/08 ,  A23J1/12 ,  A23J1/14 ,  A23L7/115 ,  A23L29/212 ,  A23L29/225 ,  A23L33/185 ,  Y10S426/804

    Abstract: The present invention provides a novel fat substitute composition, which is made from a defatted and mostly nondenatured proteinaceous particulate material, that, in a preferred embodiment, is derived from seed grains, and most preferably oats. In addition, a method of making and using the compositions to produce food products having a reduced caloric count, creamy texture and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.

    Abstract translation: 本发明提供了一种新颖的脂肪替代组合物，其由脱脂且大部分未变性的蛋白质颗粒材料制成，在优选实施方案中，衍生自种子颗粒，最优选燕麦。 此外，公开了一种制备和使用该组合物以制备具有降低热量，奶油质地和合适口感的食品的方法。 此外，通过改变脂肪替代物中的淀粉与蛋白质的比例，公开了改变所得食品的粘度的方法。

    PH ADJUSTED PULSE PROTEIN PRODUCT
    17.
    发明申请
    PH ADJUSTED PULSE PROTEIN PRODUCT 审中-公开
    PH调整的脉冲蛋白质产品

    公开(公告)号：WO2017127927A1

    公开(公告)日：2017-08-03

    申请号：PCT/CA2017/050081

    申请日：2017-01-26

    Applicant: BURCON NUTRASCIENCE (MB) CORP.

    Inventor： SEGALL, Kevin I. ,  SCHWEIZER, Martin

    IPC: A23J1/14 ,  A21D13/064 ,  A21D2/26 ,  A23C9/152 ,  A23J3/14 ,  A23L13/00

    CPC classification number: A21D2/26 ,  A21D2/266 ,  A21D13/064 ,  A23C11/06 ,  A23J1/14 ,  A23J3/14 ,  A23L2/66 ,  A23L13/00 ,  A23L13/426

    Abstract: An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

    Abstract translation: 蛋白质含量为至少约60重量％（N×6.25）d.b.的豆类蛋白质产物的水溶液。 其在pH小于约4.4时可溶于含水介质中，并且在该pH范围内的热稳定性将pH调节至约6至约8的pH。通过干燥产物进一步处理所得产物，回收并干燥任何 沉淀的豆类蛋白质材料，热处理然后干燥产物，或热处理产物并回收和干燥任何沉淀的豆类蛋白质材料。

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