公开(公告)号：US06214585B1

公开(公告)日：2001-04-10

申请号：US08180194

申请日：1994-01-11

申请人： Steven Soon-Young Kwon ,  Dharam Vir Vadehra

发明人： Steven Soon-Young Kwon ,  Dharam Vir Vadehra

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。

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

CPC分类号： A23L2/46 ,  A23F3/163 ,  A23F5/243 ,  A23G1/04 ,  A23L2/44 ,  A23L3/10 ,  A23L3/16 ,  A23L3/3571

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％。

公开(公告)号：US6054151A

公开(公告)日：2000-04-25

申请号：US96069

申请日：1998-06-11

申请人： Steven Soon-Young Kwon ,  Claude Lecouteux ,  Dharam Vir Vadehra

发明人： Steven Soon-Young Kwon ,  Claude Lecouteux ,  Dharam Vir Vadehra

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。

公开(公告)号：US5711985A

公开(公告)日：1998-01-27

申请号：US517753

申请日：1995-08-22

申请人： Arturo Guerrero ,  Steven Soon-Young Kwon ,  Dharam Vir Vadehra

发明人： Arturo Guerrero ,  Steven Soon-Young Kwon ,  Dharam Vir Vadehra

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。

公开(公告)号：US06716466B2

公开(公告)日：2004-04-06

申请号：US09760727

申请日：2001-01-17

申请人： Martinas Kuslys ,  Steven Soon-Young Kwon ,  Harold Sawyer ,  Catherine Marie Russe ,  Sarah Lathrop Steele

发明人： Martinas Kuslys ,  Steven Soon-Young Kwon ,  Harold Sawyer ,  Catherine Marie Russe ,  Sarah Lathrop Steele

IPC分类号： A23L340

CPC分类号： A23L23/10 ,  A23L33/10

摘要： A balanced powder blend composition with at least one fat or oil source, at least one carbohydrate source, and at least one protein source, is described. This composition is advantageously added to a food to supplement the nutritional value of the food, but without substantially altering the taste of the food. The energetic amount of protein is between about 20% and 30%, the energetic amount of oil is between about 40% and 50%, and the energetic amount of carbohydrate is between about 25% and 35%. The carbohydrate source can be maltodextrin, the fat or oil source can be canola oil and/or milk fat, and the protein source can be whey protein, casein, a casein salt, or a mixture thereof. The mixture is prepared by admixing the ingredients with water, heating and homogenizing the mixture, and spray drying the mixture into a powder. An emulsifier can be added to the composition.

摘要翻译： 描述了具有至少一种脂肪或油源，至少一种碳水化合物源和至少一种蛋白质来源的平衡粉末混合物组合物。 该组合物有利地添加到食物中以补充食物的营养价值，但基本上不改变食物的味道。 蛋白质的能量为约20％至30％，油的能量为约40％至50％，碳水化合物的能量为约25％至35％。 碳水化合物源可以是麦芽糖糊精，脂肪或油源可以是卡诺拉油和/或乳脂肪，蛋白质来源可以是乳清蛋白，酪蛋白，酪蛋白盐或其混合物。 混合物通过将成分与水混合，加热和均化混合物并将混合物喷雾干燥成粉末来制备。 可以向组合物中加入乳化剂。