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    Shelf stable nutritional composition containing intact whey protein, process of manufacture and use
    2.
    发明授权
    Shelf stable nutritional composition containing intact whey protein, process of manufacture and use 有权
    含有完整乳清蛋白的稳定营养组合物，制造和使用过程

    公开(公告)号：US07247320B2

    公开(公告)日：2007-07-24

    申请号：US10245363

    申请日：2002-09-18

    申请人： Rolf Jost

    发明人： Rolf Jost

    IPC分类号： A23C21/06 ,  A23C21/00 ,  A01J25/11

    CPC分类号： A23L33/19

    摘要： A composition is provided that provides a nutritionally complete calorically dense formula suitable for use as a ready-to-use liquid composition that does not require reconstitution and admixing, which contains intact whey protein in high concentration and which is shelf stable for up to 6 months or more at ambient temperature.

    摘要翻译： 提供了一种组合物，其提供营养完全的热密度配方，其适合用作即用型液体组合物，其不需要重组和混合，其含有高浓度的完整乳清蛋白，并且其可稳定存放长达6个月 或更高。

    Preparation of a hypoallergenic whey protein hydrolyzate and food
    5.
    发明授权
    Preparation of a hypoallergenic whey protein hydrolyzate and food 失效
    低过敏性乳清蛋白水解物和食物的制备

    公开(公告)号：US5039532A

    公开(公告)日：1991-08-13

    申请号：US273440

    申请日：1988-11-18

    申请人： Rolf Jost ,  Niklaus Meister ,  Julio C. Monti

    发明人： Rolf Jost ,  Niklaus Meister ,  Julio C. Monti

    IPC分类号： A23J3/08 ,  A23J3/34 ,  A23L1/305 ,  A61K38/00

    CPC分类号： A23J3/343 ,  A23L33/18

    摘要： To prepare a hypoallergenic whey protein hydrolyzate product, particularly for employment in infant formula, whey material first is hydrolyzed with a proteolytic enzyme and then the enzymatic hydrolyzate is subjected to a heat treatment to denature proteins which remain intact after the first hydrolysis and which constitute allergens, and then the heated hydrolyzate is cooled. The cooled heat-treated hydrolyzate then is hydrolyzed by a proteolytic enzyme to provide a hydrolyzate substantially free of allergens of protean origin.

    摘要翻译： 为了制备低变应原性乳清蛋白水解产物，特别是在婴儿配方中使用，乳清物质首先用蛋白水解酶水解，然后将酶水解产物进行热处理以使在第一次水解后保持完整并且构成变应原的蛋白质变性 ，然后将加热的水解产物冷却。 冷却的经热处理的水解产物然后被蛋白水解酶水解以提供基本上不含蛋白质来源的过敏原​​的水解产物。

    Processes for the preparation of concentrated milk products
    7.
    发明授权
    Processes for the preparation of concentrated milk products 失效
    浓缩乳制品的制备方法

    公开(公告)号：US5503865A

    公开(公告)日：1996-04-02

    申请号：US162863

    申请日：1993-12-06

    申请人： Reinhard Behringer ,  Rafael Berrocal ,  Rolf Jost

    发明人： Reinhard Behringer ,  Rafael Berrocal ,  Rolf Jost

    IPC分类号： A23C23/00 ,  A23C9/142 ,  A23C9/15 ,  A23C9/152 ,  A23C9/18 ,  A23C11/04 ,  A23L1/305 ,  A23C9/00

    CPC分类号： A23C11/04 ,  A23C9/1422 ,  A23C9/1512 ,  A23L33/19

    摘要： A dairy composition is prepared by ultrafiltering or microfiltering a skimmed milk to obtain a retentate having a skimmed milk/retentate volume ratio of from 3-6 and by mixing lactose with the retentate to provide a composition having nonfat dry matter solids in an amount of from 20% to 30% by weight and which has by weight, based upon a weight of non-fat solids in the composition, from 33% to 36% protein, from 48% to 58% lactose and from 3% to 5% minerals, wherein the calcium content is from 75% to 100% that of the milk, a phosphorous content is from 50% to 75% that of the milk, a sodium content is from 5% to 20% that of the milk, a potassium content is from 5% to 20% that of the milk, and a citrate content is from 10% to 30% that of the milk.

    摘要翻译： 通过对脱脂乳进行超滤或微过滤来制备乳制品组合物，以获得具有3-6的脱脂乳/滞留物体积比的渗余物，并且通过将乳糖与渗余物混合以提供具有非脂干物质固体的组合物，其量为 基于组合物中的非脂肪固体重量计，重量百分比为30％至30％，重量百分比为33％至36％，48％至58％的乳糖和3％至5％的矿物质， 其中钙含量为乳的75〜100％，磷含量为乳的50〜75％，钠含量为乳的5〜20％，钾含量为 牛奶的5％至20％，柠檬酸盐含量为10％至30％。

    Enteral tube feeding composition with a native micellar casein protein component
    8.
    发明授权
    Enteral tube feeding composition with a native micellar casein protein component 失效
    肠管喂养组合物与天然胶束酪蛋白组分

    公开(公告)号：US5683984A

    公开(公告)日：1997-11-04

    申请号：US380344

    申请日：1995-01-30

    申请人： Rolf Jost

    发明人： Rolf Jost

    IPC分类号： A23C9/142 ,  A23L1/305 ,  A61K35/20 ,  A61K38/17 ,  A61P3/00 ,  A61K38/00 ,  A23C9/00 ,  C07K1/00

    CPC分类号： A23C9/1422 ,  A23L33/19 ,  A61K38/1709 ,  Y10S530/832 ,  Y10S530/833

    摘要： An enteral composition of protein, glucides, lipids and minerals, which is suitable for tube feeding, employs native micellar casein as the protein. The composition is prepared by obtaining native micellar casein and combining it with the glucides, lipids and minerals. A dispersion of micellar casein may be obtained by microfiltering milk, particularly skim milk, and glucides and minerals are dispersed in the micellar casein retentate obtained, lipids are added to the resulting dispersion and then the mixture is homogenized and sterilized. The microfiltered retentate may be diafiltered for obtaining the dispersion.

    摘要翻译： 蛋白质，糖类，脂质和矿物质的肠内成分适用于管饲，采用天然胶束酪蛋白作为蛋白质。 通过获得天然胶束酪蛋白并将其与糖，脂质和矿物质结合来制备组合物。 微胶囊酪蛋白的分散体可以通过微粉碎牛奶，特别是脱脂乳获得，并且将糖和矿物质分散在获得的胶束状酪蛋白渗余物中，将脂质加入到所得分散体中，然后将混合物均化并灭菌。 可以将经过滤的渗余物渗滤以获得分散体。

    Liquid sterilized food composition and process for making same
    10.
    发明授权
    Liquid sterilized food composition and process for making same 失效
    液体灭菌食品组合物及其制备方法

    公开(公告)号：US06548098B1

    公开(公告)日：2003-04-15

    申请号：US09525003

    申请日：2000-03-14

    申请人： Daniela Doris Munz-Schaerer ,  Rolf Jost

    发明人： Daniela Doris Munz-Schaerer ,  Rolf Jost

    IPC分类号： A23L1187

    CPC分类号： A23C9/1542 ,  A23L9/12

    摘要： The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sugar, and whey protein in an amount of about 4 to 10% by weight, wherein the compositions are suitable for making heat-set gelled food products. The invention also relates to a process for making such compositions by preparing an acid phase of an acid, the whey protein and water; preparing a neutral phase of the milk, sugar, egg and cream components; sterilizing the acid phase and neutral phase separately from one another; and then combining the sterilized acid phase and the sterilized neutral phase to obtain the compositions.

    摘要翻译： 本发明涉及液体灭菌的食品组合物，其包括约20至45重量％的乳汁，约10至20重量％的蛋，约10至20重量％的奶油，约15至30重量％ 的糖和约4至10重量％的量的乳清蛋白，其中所述组合物适用于制备热定型胶凝食品。 本发明还涉及通过制备酸，乳清蛋白和水的酸相来制备这种组合物的方法; 准备中性阶段的牛奶，糖，蛋和奶油成分; 将酸相和中性相分别灭菌; 然后将灭菌的酸相和无菌的中性相组合以获得组合物。