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公开(公告)号：US4395429A
公开(公告)日：1983-07-26
申请号：US246158
申请日：1981-03-23
申请人： Jean-Claude Campagne , Guy Frappier
发明人： Jean-Claude Campagne , Guy Frappier
摘要： A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lactoserum protein fraction, and (ii) a Xanthomonas hydrophilic colloid.
摘要翻译： 一种储存稳定的食物组合物，即使在酸性pH下也可用牛奶或水进行膨胀，成为感官/营养食用食物基质，其包括（i）连续的阴离子交换树脂/二氧化硅或二氧化硅/阴离子交换树脂提取的乳糖蛋白 （ii）黄单胞菌属的亲水胶体。
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公开(公告)号：US3917877A
公开(公告)日：1975-11-04
申请号：US47875174
申请日：1974-06-12
申请人： QUAKER OATS CO
摘要： A process is disclosed for producing a liquid modified vegetable protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a vegetable protein material, adjusting the pH, heating the slurry, and then neutralizing the slurry.
摘要翻译： 公开了一种制备具有类似于酪蛋白和酪蛋白酸盐的热塑性和形成性质的液体改性植物蛋白的方法。 该方法包括制备植物蛋白材料的水性浆液，调节pH值，加热浆料，然后中和浆料。
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公开(公告)号：US3640732A
公开(公告)日：1972-02-08
申请号：US3640732D
申请日：1969-10-09
申请人： GEN MILLS INC
发明人： JOHNSON ERNEST W
CPC分类号： A23L15/35
摘要： The simulated egg approximates a boiled, poached or fried hen''s egg. The simulated egg may be used together with other materials in a salad or eaten as is, for example, for breakfast. The simulated egg includes a white portion and a yolk portion. The white portion may be made from water, vegetable oil, a gel forming material such as low methoxyl pectin and a gel setting agent such as dicalcium phosphate. The yolk portion may be made from water, vegetable oil, protein, a gel forming material such as low methoxyl pectin, a gel setting agent such as dicalcium phosphate and coloring matter. The egg may be formed in the appropriate shape by molding.
摘要翻译： 模拟的鸡蛋接近一个煮沸的，水煮的或者母鸡的鸡蛋。 模拟的蛋可以与沙拉中的其他材料一起使用，也可以像早餐一样食用。 模拟的蛋包括白色部分和蛋黄部分。 白色部分可以由水，植物油，凝胶形成材料如低甲氧基果胶和凝胶固化剂如磷酸二钙制成。 蛋黄部分可以由水，植物油，蛋白质，凝胶形成材料如低甲氧基果胶，凝胶固化剂如磷酸二钙和色素制成。 蛋可以通过模制形成为适当的形状。
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公开(公告)号：US4816398A
公开(公告)日：1989-03-28
申请号：US820840
申请日：1986-01-22
申请人： Gerard Brule , Loic Roger , Jacques Fauquant , Michel Piot
发明人： Gerard Brule , Loic Roger , Jacques Fauquant , Michel Piot
IPC分类号： A23J3/00 , A23J3/10 , A23J3/34 , A23L1/305 , A61K38/00 , A61K38/01 , A61K38/17 , C07K1/14 , C12P21/06 , A23C23/00 , A23J3/02 , C07K1/00
CPC分类号： A61K38/018 , A23J3/34 , A23J3/344 , A23L33/19
摘要： A casein phosphopeptide composition is prepared containing less than 4% phenylalanine, tyrosine and tryptophan, greater than 8% and less than 20% serine, a ratio of Ca+Mg+P/N.sub.T greater than 0.2, wherein N.sub.T is the total nitrogen content times 6.38, and free amino acids of less than 3%. The composition is useful as an ailment for dietetic or therapeutic nutrition or as a medicament. Salts of the phosphopeptides may be formed from macroelements such as calcium and/or magnesium and/or from oligoelements such as iron, zinc and copper. The composition is produced by proteolytic enzyme hydrolysis of a casein-based material, and using ultrafiltration and aggregration with a bivalent cation salt to isolate the phosphopeptide composition.
摘要翻译： 制备的酪蛋白磷酸肽组合物含有小于4％的苯丙氨酸，酪氨酸和色氨酸，大于8％且小于20％的丝氨酸，Ca + Mg + P / NT的比例大于0.2，其中NT是总氮含量乘以 6.38，游离氨基酸小于3％。 该组合物可用作饮食或治疗性营养或作为药物的疾病。 磷酸肽的盐可以由诸如钙和/或镁的微量元素和/或从诸如铁，锌和铜的稀土元素形成。 该组合物通过酪蛋白基材料的蛋白水解酶水解产生，并且与二价阳离子盐进行超滤和聚集以分离磷酸肽组合物。
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5.发明授权
公开(公告)号：US4656041A
公开(公告)日：1987-04-07
申请号：US769738
申请日：1985-08-27
申请人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
发明人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
CPC分类号： A23J3/10 , Y10S426/802
摘要： A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 and at a temperature of 70.degree. C. or higher for 5 minutes or more, forming the resultant into a desired shape, and soaking in an aqueous solution containing multivalent metallic compound in an amount of 10 mM or more as a multivalent metal.
摘要翻译： 一种制备具有优异加工性的耐热乳蛋白的方法，其包括使含酪蛋白和酸性多糖的水溶液或分散体的pH为7.5-10.5，在70℃或更高的温度下进行5分钟以上，形成 将所得物形成所需形状，并浸渍在含有多价金属化合物的水溶液中，其量为10mM以上，作为多价金属。
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公开(公告)号：US4346122A
公开(公告)日：1982-08-24
申请号：US220590
申请日：1980-12-29
申请人： Frank T. Orthoefer , Lynn V. Ogden
发明人： Frank T. Orthoefer , Lynn V. Ogden
IPC分类号： A21D13/00 , A23B4/023 , A23C11/10 , A23J1/14 , A23J3/14 , A23J3/16 , A23L1/305 , A23L1/318 , A23L1/32 , A23J3/02
CPC分类号： A21D13/0016 , A21D13/0067 , A23B4/0235 , A23C11/103 , A23J1/14 , A23J3/14 , A23J3/16 , A23L13/72 , A23L15/35 , A23L33/185
摘要： High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.
摘要翻译： 可以有效利用高NSI干植物蛋白分离物来替代食物食谱中的蛋清白蛋白和/或乳酪蛋白酸盐。 分离物的特征在于具有至少90的NSI，基本上不含植物蛋白水解产物，能够形成不溶性热定型凝胶并且具有比常规未消化的植物蛋白水解产物获得的Brookfield粘度大得多的Brookfield粘度。 在存在亚硫酸离子的情况下，相对中性的pH提取条件加上其没有化学或酶学水解蛋白质组分的回收，为制造这些独特的分离产物提供了有效的方法。 分离物可用于直接替代各种食物配方中的酪蛋白或蛋清白蛋白。
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7.发明授权Process for making a milk protein digestion product and foodstuffs comprising same 失效制备乳蛋白消化产物的方法和包含其的食品
公开(公告)号：US4315949A
公开(公告)日：1982-02-16
申请号：US941833
申请日：1978-09-11
申请人： Karl Schroder
发明人： Karl Schroder
摘要： Process for the production of a milk protein digestion product which process comprises passing, at elevated pressure and temperature, a mixture of milk protein, at least one digestion agent, water and a composition, which liberates an inert gas at said elevated pressure and temperature, through an extruder and allowing the product to expand freely at the outlet thereof to give a foamed form-stable extrudate with a specific weight up to 0.4 g./cm.sup.3.
摘要翻译： 用于生产牛奶蛋白质消化产物的方法，该方法包括在升高的压力和温度下通过在所述升高的压力和温度下释放惰性气体的乳蛋白，至少一种消化剂，水和组合物的混合物， 通过挤出机使产品在出口处自由膨胀，得到泡沫形式稳定的挤出物，其特定重量最高可达0.4g / cm 3。
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8.发明授权Process for drying compositions containing derived protein-containing _compositions and additives 失效用于干燥含有衍生含蛋白质的组合物和添加剂的组合物的方法
公开(公告)号：US4297382A
公开(公告)日：1981-10-27
申请号：US141221
申请日：1980-04-17
申请人： Dennis B. Hosaka
发明人： Dennis B. Hosaka
CPC分类号： A23J3/00
摘要： The drying of solutions of derived protein-containing compositions and particularly mineral containing deproteinized whey byproducts and additives such as gelatin and sodium hexametaphosphate can be improved by mixing starch, preferably, a thin boiling modified starch, with the solution prior to drying. The dried product exhibits reduced hygroscopicity as well as improved physical and chemical properties.
摘要翻译： 含有衍生的含蛋白质的组合物，特别是含有矿物质的脱蛋白乳清副产物和添加剂如明胶和六偏磷酸钠的溶液的干燥可以通过在干燥之前将淀粉，优选薄沸改性淀粉与溶液混合来改进。 干燥的产品具有降低的吸湿性以及改善的物理和化学性质。
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公开(公告)号：US4208444A
公开(公告)日：1980-06-17
申请号：US855879
申请日：1977-11-30
申请人： Cecilia Gilmore , Donald E. Miller
发明人： Cecilia Gilmore , Donald E. Miller
CPC分类号： A23G9/46 , A23P30/40 , Y10S426/804
摘要： There is disclosed a low-calorie whippable topping composition which comprises a protein, a stabilizing gum, a sweetener, an emulsifier, and a fat wherein the fat is a high solids fat such as hydrogenated palm kernel oil and the fat and emulsifier are present in relatively low proportions.
摘要翻译： 公开了一种含有蛋白质，稳定胶，甜味剂，乳化剂和脂肪的低热量的可折叠顶部组合物，其中脂肪是高固体脂肪，例如氢化棕榈仁油，脂肪和乳化剂存在于 比例相对较低。
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公开(公告)号：US4145455A
公开(公告)日：1979-03-20
申请号：US673885
申请日：1976-04-05
IPC分类号： C12P21/02 , A23C20/00 , A23J3/00 , A23J3/34 , A23L15/00 , C07K1/107 , C07K1/113 , C08H1/00 , C08L89/00 , G03C1/047 , A23J3/02
摘要： A modified protein composition which is produced by contacting a water-soluble protein, such as plant seed proteins, cow milk protein, animal meat proteins, fish meat proteins, egg proteins and microorganisms proteins, with a cysteine-enriched plastein in an amount of at least 1% by weight on the basis of the water-soluble protein in an aqueous medium, and if desired, heating the resultant under a mild condition (e.g. at a temperature of 40.degree. to 90.degree. C.), said cysteine-enriched plastein being produced by hydrolyzing a protein with an enzyme having an endopeptidase activity and subjecting the hydrolyzate to dehydration-condensation with a protease having an esterase activity in the presence of an activated cysteine (e.g. lower alkyl cysteinate, N-acetyl-L-cysteine or L-cysteinyl-L-cysteine).
摘要翻译： 通过将水溶性蛋白质（例如植物种子蛋白质，牛奶蛋白质，动物肉蛋白质，鱼肉蛋白质，蛋类蛋白质和微生物蛋白质）与富含半胱氨酸的Plastein接触的修饰蛋白质组合物，其量为 在水性介质中基于水溶性蛋白质至少为1重量％，如果需要，在温和条件（例如在40℃至90℃的温度下）加热所得的所述富含半胱氨酸的Plastein 通过用具有内肽酶活性的酶水解蛋白质而产生，并且在活化的半胱氨酸（例如低级烷基半胱氨酸，N-乙酰基-L-半胱氨酸或L）的存在下，使水解产物与具有酯酶活性的蛋白酶脱水缩合 - 半胱氨酰-L-半胱氨酸）。
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