| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | 肉様乾燥蛋白加工食品の製造方法 | JP2016063438 | 2016-03-28 | JP2017175942A | 2017-10-05 | 吉田 和樹; 瀬戸 次朗 |
| 【課題】本発明は、即席食品用の具材として、肉様の風味、食感を有する肉様乾燥蛋白加工食品の製造方法を提供することを目的とする。 【解決手段】エクストルーダにより加圧加熱して押出されることにより作製された多孔質化した組織状蛋白素材を水戻し、脱水した後、味付け処理を行い、油を添加してから、100〜120℃の熱風により加熱乾燥して、タンパク質を収縮し、多孔質構造をコントロールすることで復元性を制御することができ、湯戻しした際に肉様の風味、食感に優れた肉様乾燥蛋白加工食品を提供することできる。 【選択図】なし |
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| 22 | Protein-containing oily food | JP2008509817 | 2007-03-30 | JP5251504B2 | 2013-07-31 | 理恵 武江; 久美子 吉岡 |
| 23 | Malleable protein matrix and its use | JP2011123850 | 2011-06-01 | JP5249386B2 | 2013-07-31 | シマール，エリック; ピロート，ドミニク; デュポン，クロードゥ; ラジョワ，ナタリー; パケ，マルセル; ルミュー，ピエール; ゴイエット，フィリップ |
| The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophylic substances. The present invention also relates to the process for the preparation of the malleable protein matrice and its usages. | ||||||
| 24 | Methods for the preparation of food for the base and the cooked food or flavor beverage | JP2003573960 | 2003-03-11 | JP2005519599A | 2005-07-07 | ジャン−マリー・サメク; フレデリック・デルベジィ |
| 料理用ベースは、前記ベースの最終乾燥重量に対して乾燥重量で少なくとも75%のタンパク質、脂質および炭水化物を含んでいる。 調理済み料理またはフレーバー飲料を調理するために、少なくとも1種の生、予備調理済み、調理済みまたはさらに加工した食品が利用でき、前記食品を料理用ベースと混合している。 | ||||||
| 25 | Gel-like product and a method of manufacturing the same | JP50805692 | 1992-04-22 | JP3415146B2 | 2003-06-09 | カント，ジョナサン，リチャード; ゴッドラッド，ジョン，スティーヴン; ハーフォード，スティーヴン |
| 26 | Improvement in solubility of protein | JP35100398 | 1998-12-10 | JP2000169498A | 2000-06-20 | SAKAGAMI KAZUYUKI; HAYASHI TORU; TADA MIKIRO; SUZUKI SETSUKO |
| PROBLEM TO BE SOLVED: To industrially improve the solubility of protein to water at a low cost in a way capable of treating protein on a large scale so as not to be deteriorated or decomposed by subjecting protein to electron beam irradiation treatment. SOLUTION: An electron beam is irradiated to a protein to improve the solubility of protein to water. The electron beam is usually using an electron beam generator and the electron beam generator is e.g. a linear electron accelerator, a Van de Graeff one, an area beam-type one, a Cockcroft-Walton one or the like. An acceleration voltage applied to the electron beam is preferably 50 keV-10 MeV (especially preferably 300 keV-2.5 MeV). The dosage rate of the electron beam is preferably 1.0×105-1.0×109 Gy/h. The method is preferably applied to a protein having ≥0.0222 hydrophobicity of groups based on one residue of amino acids making up the protein. COPYRIGHT: (C)2000,JPO | ||||||
| 27 | JPS5937943B2 - | JP1403377 | 1977-02-10 | JPS5937943B2 | 1984-09-12 | JAU YAN SUU |
| 28 | Production of protein suitable for enzymatic hydrolysis | JP2711083 | 1983-02-22 | JPS58158138A | 1983-09-20 | CHIFUA FUERITSUKUSU RIN; CHIYAN REI RII |
| 29 | JPS5721966B2 - | JP11950674 | 1974-10-18 | JPS5721966B2 | 1982-05-11 | |
| 30 | JPS5037262B1 - | JP4001772 | 1972-04-20 | JPS5037262B1 | 1975-12-01 | |
| 31 | JPS5058261A - | JP8454974 | 1974-07-23 | JPS5058261A | 1975-05-21 | |
| 32 | JPS49124244A - | JP5851573 | 1973-05-25 | JPS49124244A | 1974-11-28 | |
| 33 | JPS4966847A - | JP5516573 | 1973-05-17 | JPS4966847A | 1974-06-28 | |
| 34 | PROTEIN AGGREGATION INHIBITOR | US15572966 | 2016-05-10 | US20180118859A1 | 2018-05-03 | Kazuaki MATSUMURA; Rajan ROBIN; Tsuyoshi FURUKAWA; Kentaro MAEHARA; Yoshiyuki SARUWATARI |
| Provided is a protein aggregation inhibitor capable of inhibiting aggregation of a protein even when the protein is heated, and further, capable of inhibiting a decrease in the protein activity even when the protein is heated, which characteristically contains a sulfobetaine polymer obtained by polymerizing monomer components containing sulfobetaine monomer represented by the formula (I): wherein R1 is a hydrogen atom or a methyl group, R2 is an alkylene group having a carbon number of 1-4, R3 is an alkyl group having a carbon number of 1-4, R4 is an alkylene group having a carbon number of 1-4, and X is an —NH— group or an —O— group. | ||||||
| 35 | METHOD FOR THE PRODUCTION OF AN EDIBLE OBJECT BY POWDER BED (3D) PRINTING AND FOOD PRODUCTS OBTAINABLE THEREWITH | US15116048 | 2015-02-02 | US20170164650A1 | 2017-06-15 | Jerome Villarama Diaz; Martijn Willem-Jan Noort; Kjeld Jacobus Cornelis van Bommel |
| The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, a hydrocolloid and a plasticizer, and subjecting said composition to powder bed printing by depositing the edible liquid by spraying it onto the powder and thereby obtaining the edible object. Also food products obtainable with the method of the invention, particularly, a pasta, a cake object and a protein bar are disclosed. | ||||||
| 36 | Food composition | US12458628 | 2009-07-17 | US08715762B2 | 2014-05-06 | Shoichi Ito; Kanae Arima |
| This invention provides a substitute meat material that has no particular taste and can be readily controlled in terms of the protein amount and energy, and is therefore appropriate for use in food for kidney disease patients.This invention relates to a food composition, which is prepared with a mixture containing a konjac raw material in a hydrated and swollen state, water-insoluble dietary fibers in an amount corresponding to 4 to 40 parts by weight (dry weight base) relative to 1 part by weight (dry weight base) of glucomannan in the konjac raw material, and an alkaline coagulant. | ||||||
| 37 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME | US11683375 | 2007-03-07 | US20070154614A1 | 2007-07-05 | Shawn Sherwood; David Jenkins; Steven Rittmanic |
| An improved protein beverage/drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging. | ||||||
| 38 | PROTEIN BEVERAGE AND PROTEIN BEVERAGE CONCENTRATE AND METHODS OF MAKING THE SAME | US11683380 | 2007-03-07 | US20070148307A1 | 2007-06-28 | Shawn Sherwood; David Jenkins; Steven Rittmanic |
| An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate. | ||||||
| 39 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME | US11683338 | 2007-03-07 | US20070148305A1 | 2007-06-28 | Shawn Sherwood; David Jenkins; Steven Rittmanic |
| An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. | ||||||
| 40 | Malleable protein matrix and uses thereof | US10499313 | 2002-12-20 | US20060057131A1 | 2006-03-16 | Eric Simard; Dominique Pilote; Claude DuPont; Nathalie Lajoie; Marcel Paquet; Pierre Lemieux; Philippe Goyette |
| The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophylic substances. The present invention also relates to the process for the preparation of the malleable protein matrice and its usages. | ||||||
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