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公开(公告)号：US06214585B1
公开(公告)日：2001-04-10
申请号：US08180194
申请日：1994-01-11
IPC分类号： C12P2104
CPC分类号： A23J3/344 , A23J3/34 , A23J3/343 , A23L27/215 , A23Y2220/39
摘要： A slurry of enzymatically hydrolyzed protein containing polypeptides is incubated with a culture of a food-grade microorganism, particularly Lactobacillus helveticus, which produces peptidases to hydrolyze the polypeptides in the slurry.
摘要翻译： 将含酶水解蛋白质的多肽的浆液与食品级微生物，特别是瑞士乳杆菌的培养物一起培养，产生肽酶以水解浆液中的多肽。
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公开(公告)号：US5800850A
公开(公告)日：1998-09-01
申请号：US539313
申请日：1995-10-04
申请人： Gene Frank Clyde , Steven Soon-Young Kwon , Marianne Dorothy Potter , Dharam Vir Vadehra , Elaine Regina Wedral
发明人： Gene Frank Clyde , Steven Soon-Young Kwon , Marianne Dorothy Potter , Dharam Vir Vadehra , Elaine Regina Wedral
IPC分类号： A23F3/16 , A23F5/24 , A23G1/04 , A23L2/44 , A23L2/46 , A23L3/10 , A23L3/16 , A23L3/3571 , A23F5/00
摘要： Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.
摘要翻译： 通过将灭菌前的液体食品制备，通过将酶促改性的磷脂组合物，特别是转化率大于90％的酶改性磷脂组合物与 液体食品。 可以如此处理的液体食品特别包括提供饮料产品的咖啡，茶或可可饮料组分固体。 此外，通过在搅拌条件下水解含水介质中的磷脂，其中水的量大于一份磷脂，可以获得转化度大于90％的酶水解磷脂组合物，使得转化度 大于90％。
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公开(公告)号：US6054151A
公开(公告)日：2000-04-25
申请号：US96069
申请日：1998-06-11
IPC分类号： A23C19/06 , A23L27/24 , A23C20/00 , A23C19/084
CPC分类号： A23C19/063 , A23C19/062 , A23L27/25 , A23Y2220/49
摘要： A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
摘要翻译： 制备巴马干酪或奶酪香精的方法，其包括用蛋白酶，脂肪酶和瑞士乳杆菌和/或乳酸乳球菌成熟干酪凝乳。
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公开(公告)号：US5711985A
公开(公告)日：1998-01-27
申请号：US517753
申请日：1995-08-22
IPC分类号： A23L2/00 , A23J3/30 , A23J3/34 , A23L1/00 , A23L1/227 , A23L1/237 , A23L1/305 , A23L1/32 , A23L1/221 , A23L1/23
CPC分类号： C12Y304/21014 , A23J3/341 , A23J3/342 , A23J3/346 , A23L15/25 , A23L27/21 , A23L27/45 , A23L33/18 , C12Y304/23 , C12Y304/24004 , A23V2002/00
摘要： The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.
摘要翻译： 通过向食品或饮料中加入含有约15％至约65％重量的铵盐和约35％至约85％重量的蛋白水解蛋白质的脱水组合物来增强食品或饮料的咸味 。 脱水组合物含有约0.2％至约3％的游离赖氨酸和约0.2％至约3％的游离精氨酸。
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公开(公告)号：US06627243B2
公开(公告)日：2003-09-30
申请号：US09756930
申请日：2001-01-10
IPC分类号： A23C1300
CPC分类号： A23C13/14 , A23L9/20 , A23L23/00 , A23L29/238 , A23L29/27
摘要： A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight, and, optionally, from about 0.05% to about 2% by weight of a food acceptable acid.
摘要翻译： 基于总重量的奶油替代物，其包含5重量％至40重量％的黄油，约0.25重量％至约5重量％的增稠剂和约0.25重量％至约4重量％的食品蛋白质 奶油代用品，以及足够量的水至100重量％，以及任选的约0.05重量％至约2重量％的可食用酸。
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公开(公告)号：US06994876B1
公开(公告)日：2006-02-07
申请号：US09914880
申请日：2000-03-01
申请人： Alexander Sher , Mark Randolph Jacobson , Chandrasekhara Reddy Mallangi , Dharam Vir Vadehra , Elaine Regina Wedral
发明人： Alexander Sher , Mark Randolph Jacobson , Chandrasekhara Reddy Mallangi , Dharam Vir Vadehra , Elaine Regina Wedral
CPC分类号： A23L2/52 , A23C9/1522 , A23L33/165 , A23L33/18 , A23L33/40 , A23V2002/00 , A23V2250/1592
摘要： An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.
摘要翻译： 铁蛋白水解物配合物，可用于加强铁食品和饮料。 该复合物由螯合部分水解蛋白蛋白质的亚铁离子形成。 水解的蛋白蛋白质的分子量在约500至约10,000的范围内。 络合物足够稳定，适用于灭菌产品，如蒸馏产品。 此外，尽管稳定性，配合物中的铁具有与硫酸亚铁基本上相同的生物利用度。
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公开(公告)号：US5855936A
公开(公告)日：1999-01-05
申请号：US822447
申请日：1997-03-21
IPC分类号： A23C9/13 , A23C9/152 , A23G3/00 , A23G3/36 , A23G9/32 , A23L1/05 , A23L1/304 , A61K33/06 , A23L1/0532 , A23L1/053
CPC分类号： A23G3/362 , A23C9/1322 , A23C9/1522 , A23G9/325 , A23L33/16
摘要： A fortified foodstuff comprising a fortifying amount of a blend of calcium salts balanced with soluble and insoluble salts stabilized with a source of glucuronic acid and a process for its preparation by forming a preparation of the blend of calcium salts, contacting this preparation with a source of glucuronic acid, and adding it to the foodstuff.
摘要翻译： 一种强化食品，其包含与由葡萄糖醛酸源稳定的可溶性和不溶性盐平衡的钙盐的混合物的强化剂及其制备方法，其通过形成钙盐共混物的制备方法，将该制剂与 葡萄糖醛酸，并将其加入到食品中。
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公开(公告)号：US06455082B1
公开(公告)日：2002-09-24
申请号：US09300705
申请日：1999-04-26
申请人： Alexander Sher , Chandrasekhara Reddy Mallangi , Mark Randolph Jacobson , Dharam Vir Vadehra , Regina Elaine Wedral
发明人： Alexander Sher , Chandrasekhara Reddy Mallangi , Mark Randolph Jacobson , Dharam Vir Vadehra , Regina Elaine Wedral
IPC分类号： A23L130
CPC分类号： A23C9/1522 , A23C9/1544
摘要： A calcium-fortified milk or dairy-based product containing a calcium source and a food-grade polyphosphate having at least six phosphate groups.
摘要翻译： 含有钙源的钙强化牛奶或乳制品，含有至少六个磷酸酯基的食品级多磷酸盐。
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公开(公告)号：US06190722B1
公开(公告)日：2001-02-20
申请号：US09422943
申请日：1999-10-22
IPC分类号： A23L1221
CPC分类号： A23L27/72
摘要： A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93° C. (200° F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.
摘要翻译： 通过将油溶性香料与熔点约为30摄氏度（85°F）至93℃（200°F）的熔融食用脂肪混合来制备基本上自由流动的颗粒香料的方法。 在熔融的脂肪中形成油溶性香料的溶液，在熔融的脂肪中冷却油溶性香料的溶液，在冷却过程中搅拌加入超冷却剂，制成平均粒径为 约0.1至10cm，然后如果需要，用超级冷却剂研磨这些颗粒以产生颗粒具有小于1mm的平均直径的基本上自由流动的颗粒香料。
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公开(公告)号：US06344223B1
公开(公告)日：2002-02-05
申请号：US09523148
申请日：2000-03-10
IPC分类号： A23L1304
CPC分类号： A23L2/52 , A23C9/1522 , A23F3/163 , A23G1/56 , A23G2210/00 , A23L33/165
摘要： A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affect organoleptic properties of the foodstuff, and which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.
摘要翻译： 一种强化食品，其具有由二价铁或三价铁源，磷酸盐和铵源制备的强化量的无机化合物。 这些化合物提供不会有害地影响食品的感官特性的铁强化系统，并且其特别适用于含有多酚（可可，茶等）或具有高脂肪含量的产品。
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