| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Method for the utilization of organic waste material | US3711392D | 1971-02-16 | US3711392A | 1973-01-16 | METZGER J |
| Biodegradable waste materials are utilized by forming a suspension in a fermentation tank of comminated waste materials mixed with a microbiological system of a plurality of selected types of microorganisms under conditions to decompose the waste materials. After sufficient microbial metabolic action has taken place, gaseous products and microbial-resistant portions of the suspension are removed. The solid proteineous materials are then separated from the liquor formed in the suspension and the components of the liquor are separated by electrodialysis.
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| 142 | 摂食可能品のための方法および組成物 | JP2017207038 | 2017-10-26 | JP2018064558A | 2018-04-26 | ブラウン,パトリック,オライリー; カジノ,モンテ; ヴォッコラ,リン,エス.; ヴァラダン,ランジャニ |
| 【課題】非酪農成分からなるチーズレプリカの製造方法の提供。 【解決手段】(a)1種または複数種の植物源由来のタンパク質および脂肪を含むエマルジョンを調製するステップであって、該エマルジョンが非酪農ミルクであり、かつ、植物源のうちの少なくとも1種が、アーモンド、カシュー、ブラジルナッツ、クリ、ココナツ、ヘーゼルナッツ、マカダミアナッツ、ピーナッツ、ペカン、ピスタチオおよびクルミからなる群から選択されるナッツを含むものである、該ステップと、(b)タンパク質の酵素架橋により、前記エマルジョンがゲルを形成するよう誘導するステップと、(c)前記ゲルからチーズレプリカを作製するステップとを含む方法。 【選択図】なし |
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| 143 | ゲルまたは泡のテクスチャーを有し、加水分解された卵製品を含む健康食品組成物 | JP2014250005 | 2014-12-10 | JP2015130856A | 2015-07-23 | マリオ・サンドバル・ウエルタス; マルタ・ミゲル・カストロ; マルタ・ガルセス・リモン; ロシーナ・ロペス・ファンディーニョ |
| 【課題】抗酸化性を有し、タンパク質に富み、低脂肪で乳糖およびカゼインがなく、咀嚼しやすく、無味無臭の卵加水分解物を基本成分として含む、ゲルまたは泡のテクスチャーを有する健康食品組成物の提供する。 【解決手段】乳糖及びカゼインを含まない、ゲル又は泡のテクスチャーを有する健康食品組成物であって、下記のa)〜c)の工程を含む方法によって得る無味無臭の卵タンパク質加水分解物を含む、健康食品組成物。a)卵製品のpHを食品等級の濃酸で5.0〜7.0のpHに酸性化する工程、b)アミノペプチダーゼを、卵製品1リットル当たり1〜3gの量で添加する工程、c)45〜55℃の温度で30〜180分の時間保温する工程、及びd)アミノペプチダーゼを85〜95℃で10〜15分の時間不活性化する工程 【選択図】なし |
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| 144 | Methods and compositions for the ingestible products | JP2014520343 | 2012-07-12 | JP2014520553A | 2014-08-25 | ブラウン，パトリック，オライリー; カジノ，モンテ; ヴォッコラ，リン，エス．; ヴァラダン，ランジャニ |
| 本明細書において、チーズレプリカを作製するための方法および組成物が提供される。 全般的には、チーズレプリカは、非酪農ミルクの酵素による凝乳を誘導することにより作製される。 | ||||||
| 145 | Method for manufacturing fermented dairy product from aseptic whole fat soybean flour, and fermented dairy product | JP2013092482 | 2013-04-25 | JP2014132891A | 2014-07-24 | HARADA HIROSHI; HIRAMATSU AKINORI |
| PROBLEM TO BE SOLVED: To provide a method for manufacturing a fermented dairy product from aseptic whole fat soybean powder, suitable for edible use having an extremely high nutrition value with highly improved gustatory evaluation such as taste and smoothness of texture; and a fermented dairy product manufactured by the method.SOLUTION: The method includes the steps of: manufacturing aseptic whole fat soybean powder with a grain size of 100 to 1000 mesh by pulverizing aseptic dehulled soybeans having a bacterial count of 300 pieces/g or less with use of a method for separating soybeans into seed lobes, embryos, and hulls; heat sterilizing powdered soybean juice produced by adding water to the aseptic whole fat soybean powder; producing homogenized powdered soybean juice by homogenizing the powdered soybean juice; and producing fermented milk by adding lactic acid bacterium to the homogenized soybean juice for fermentation. | ||||||
| 146 | A method for the improvement of wheat gluten | JP50465497 | 1996-07-05 | JP3315989B2 | 2002-08-19 | イエ，グオ−スイ; イー． グレイス，ジオフリー |
| 147 | Imitation cheese containing the enzymatically debranched starch instead of casein compound | JP25535589 | 1989-10-02 | JP2645461B2 | 1997-08-25 | JEIMUZU PII TSUARII; CHANNUAI CHU |
| The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylopectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses. | ||||||
| 148 | JPS5136339B2 - | JP10487272 | 1972-10-21 | JPS5136339B2 | 1976-10-07 | |
| 149 | JPS4962671A - | JP10487272 | 1972-10-21 | JPS4962671A | 1974-06-18 | |
| 150 | METHODS AND COMPOSITIONS FOR CONSUMABLES | EP12811683.7 | 2012-07-12 | EP2731451B1 | 2018-09-05 | BROWN, Patrick; CASINO, Monte; VOCCOLA, Lynn, S.; VARADAN, Ranjani |
| Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. | ||||||
| 151 | FRISCHKÄSEÄHNLICHES LEBENSMITTELPRODUKT SOWIE HERSTELLUNGSVERFAHREN | EP16760393.5 | 2016-08-09 | EP3352580A1 | 2018-08-01 | HERRMANN, Dirk; ROTHER, Matthias; MAHLER, Marie-Luise |
| The invention relates to a method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10°C, and a corresponding food product, characterised in that the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, characterised by a particle size distribution, measured in distilled water, with an average particle diameter x50,3 <100 µm, preferably between 10 and 40 µm, and characterised by at least one peak, in particular a global maximum, at a particle diameter x3 >10 µm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3 <10 µm in relation to the non-macerated state. | ||||||
| 152 | HEALTHY FOOD COMPOSITIONS HAVING THE TEXTURE OF GEL OR FOAM AND COMPRISING HYDROLYSED EGG PRODUCTS | EP14871604.6 | 2014-12-10 | EP3106042A1 | 2016-12-21 | SANDOVAL HUERTAS, Mario; MIGUEL CASTRO, Marta; GARCES RIMON, Marta; LOPEZ FANDIÑO, Rosina |
The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues. |
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| 153 | Gelatinierte Süßigkeit, Käseimitat und Herstellungsverfahren | EP09008258.7 | 2009-06-24 | EP2138052B1 | 2012-08-08 | Hermann, Martina |
| 154 | Käseimitat | EP12150898.0 | 2009-06-24 | EP2449888A1 | 2012-05-09 | Herrmann, Martina |
Die vorliegende Erfindung betrifft ein Käseimitat, enthaltend verflüssigte, jedoch nicht stabilisierte Hülsenfrucht-Stärke oder eine Mischung aus einer verflüssigten, jedoch nicht stabilisierten Hülsenfrucht-Stärke und zumindest einer modifizierten Stärke anderen Ursprungs, wobei in der Mischung die verflüssigte, jedoch nicht stabilisierte Hülsenfrucht-Stärke und die modifizierte Stärke anderen Ursprungs in einem Mischungsverhältnis von 99:1 bis 1:99 Gewichtsprozent (auf Basis der gesamten Mischung) vorliegen.
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| 155 | Gelatinierte Süssigkeit, Käseimitat und Herstellungsverfahren | EP09008258.7 | 2009-06-24 | EP2138052A1 | 2009-12-30 | Hermann, Martina |
Die vorliegende Erfindung betrifft eine gelatinisierte Süßigkeit, enthaltend eine verflüssigte Hülsenfrucht-Stärke oder eine Mischung aus einer verflüssigten Hülsenfrucht-Stärke und zumindest einer modifizierten Stärke anderen Ursprungs, wobei in der Mischung die verflüssigte Hülsenfrucht-Stärke und die modifizierte Stärke anderen Ursprungs in einem Mischungsverhältnis von 99:1 bis 1:99 Gewichtsprozent (auf Basis der gesamten Mischung) vorliegen.
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| 156 | Mischungen verschiedener Stärken und Verwendung derselben | EP09008257.9 | 2009-06-24 | EP2138051A1 | 2009-12-30 | Herrmann, Martina |
Die vorliegende Erfindung betrifft eine Mischung aus einer verflüssigten und stabilisierten Hülsenfrucht-Stärke und zumindest einer verflüssigten und/oder stabilisierten Stärke anderen Ursprungs mit einem Mischungsverhältnis von 95:5 bis 5:95 Gewichtsprozent (auf Basis der gesamten Mischung) an der verflüssigten stabilisierten Hülsenfrucht-Stärke und der verflüssigten und/oder stabilisierten Stärke anderen Ursprungs, bevorzugt einem Mischungsverhältnis von 70:30 bis 30:70 Gewichtsprozent.
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| 157 | COMPOSITION ET PROCEDE D'AROMATISATION DE PRODUITS LAITIERS, SOUCHE DE BACTERIE LACTIQUE, UTILISATION DESDITES COMPOSITION OU SOUCHE | EP07717991.9 | 2007-01-17 | EP1986502A1 | 2008-11-05 | MORNET, Annie; GOODWINS, Jonathan |
| Composition for flavouring dairy products, in particular cheeses, comprising at least one combination of microorganisms, wherein said combination comprises at least one microorganism of lytic type and at least one ripening agent, flavouring process, use of said compositions or strains. | ||||||
| 158 | FERMENTED PRODUCT BASED ON AN OAT SUSPENSION | EP01983018.1 | 2001-11-09 | EP1337159A1 | 2003-08-27 | ÖSTE TRIANTAFYLLOU, Angeliki; ANDERSSON, Carina; M RTENSSON, Olof |
| A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process. | ||||||
| 159 | Imitation cheeses containing enzymatically debranched starches in lieu of caseinates | EP89117943.4 | 1989-09-28 | EP0363741A2 | 1990-04-18 | Zallie, James P.; Chiu, Chung-Wai |
The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylopectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses. |
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| 160 | IMITATION CHEESE COMPOSITIONS FOR USE IN THE MANUFACTURE OF CHEESE LOAVES, SLICES, AND THE LIKE, AND METHOD OF PRODUCING SUCH COMPOSITIONS | PCT/US2006009735 | 2006-03-17 | WO2006102092A2 | 2006-09-28 | JACOBSON MICHAEL R; SCHALOW STEPHAN M |
| An imitation cheese composition containing moisture in an amount that is at least about 55% by weight of the composition, an acidulent in an amount that causes a pH of the composition to be not greater than 4.6, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, a cheese flavoring, and a non-gelatinous protein in an amount of 1% to about 6% by weight of the composition. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, protein in an amount not greater than 6% by weight of the composition is present, and/or the acidulent is in a total titrateable amount of not more than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product. | ||||||
