| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | Semi-moist animal food | US463425 | 1974-04-23 | US4054674A | 1977-10-18 | David Barker; Ian Edward Burrows; Keith Buckley |
| Bacteriologically stable, semi-moist proteinaceous food products, of lower concentration of conventional humectants and consequently higher acceptability to consumers, such as domestic pets, are obtained by including as at least part of the water-soluble humectant content low molecular weight polypeptide materials. Examples of suitable materials are condensed fish solubles and fish or meat autolysates. Especially preferred are compositions including acidified polypeptide sources and which consequently have pH values in the range 3.5 to 5.5 and have water activities in the range 0.85 to 0.95. Minor proportions Nf conventional humectants such as sugar or polyhydric alcohols can be included. Compositions of pH 5.5 to 7 and water activity 0.75 to 0.85 can also be preferred. Products may include heat-coagulable binders such as gluten or albumen and be formed with subsequent cooking into coherent pieces. Burger type products can also be formed from pasteurized meats without subsequent cooking. | ||||||
| 62 | Water-dispersible composition and process for production | US657759 | 1976-02-13 | US4021582A | 1977-05-03 | Jau Yann Hsu |
| A water-dispersible composition is disclosed. This composition contains co-agglomerates of finely-divided particles of a normally non-dispersible material and a silicon dioxide flow agent having a thin coating of edible fat. The composition may optionally include flavorants and other additives. | ||||||
| 63 | Fortification of foodstuffs with n-acyl derivatives of sulphur-containing l-amino acids | US25686072 | 1972-05-25 | US3878305A | 1975-04-15 | DAMICO RALPH ANTHONY; BOGGS ROBERT WAYNE |
| A method of fortifying certain proteinaceous foodstuffs which are characterized by a nutritionally limiting content of sulphurcontaining amino acids with selected N-acyl derivatives of the L stereoisomeric form of such sulphur-containing amino acids; and products so fortified.
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| 64 | Peroxide treated protein phosphate complex | US24600372 | 1972-04-20 | US3814745A | 1974-06-04 | MELACHOURIS N |
| PEROXIDE TREATED PROTEINS WHICH ARE SUBSEQUENTLY COMPLEXED WITH POLYPHOSPHATES HAVE BEEN FOUND TO BE EFFECTIVE AS TOTAL OR PARTIAL REPLACEMENTS FOR THE HIGH HEAT NONFAT DRIED MILK NORMALLY USED IN BREAD.
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| 65 | Process for reducing the fat content of meats | US3780191D | 1971-10-22 | US3780191A | 1973-12-18 | LANGER H; LANGER A |
| THE FAT CONTENT OF FAT-CONTAINING MEAT IS REDUCED BY COMMINUTING OF FROZEN PORTION OF THE MEAT, THEREBY OBTAINING SUBSTANTIALLY DISCRETE FROZEN MEAT PARTICLES AND SUBSTANTIALLY DISCRETE FROZEN FAT PARTICLES. THE PARTICLES ARE THEN MECHANICALLY SEPARATED INTO A SUBSTANTIALLY MEAT PARTICLE PHASE AND A SUBSTANTIALLY FAT PARTICLE PHASE.
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| 66 | Production of proteinates | US34973564 | 1964-03-05 | US3440054A | 1969-04-22 | SAIR LOUIS |
| 67 | Method of treating hydrophilic colloids to avoid selling during washing | US74321147 | 1947-04-22 | US2474367A | 1949-06-28 | RAMAGE WILLIAM D |
| 68 | Edible liquids loaded onto fibrous vehicles in dry, free running, stable form | US48762843 | 1943-05-19 | US2430797A | 1947-11-11 | ZENZES ALEXANDER M |
| 69 | Method for preparing protein materials | US21260738 | 1938-06-08 | US2244680A | 1941-06-10 | ENGSTROM ANDREW G; LEVIASON ARTHUR A |
| 70 | FEED COMPOSITION COMPRISING AN ACID PROTEASE | US16312196 | 2017-06-23 | US20190230958A1 | 2019-08-01 | Andreas MICHELS; Andreas SCHEIDIG; Ronny MARTINEZ-MOYA; Diana WEBER |
| The present invention relates to a feed composition comprising an acid protease. | ||||||
| 71 | METHOD FOR PREPARING LOW ANTIGENIC FOOD AND LOW ANTIGENIC FOOD PREPARED BY SAID METHOD | US15049778 | 2016-02-22 | US20160183567A1 | 2016-06-30 | HEE DON CHOI; YUN SOOK KIM; HO YOUNG PARK; SANG KEUN HA; SANG-HOON LEE; HEE-DO HONG; HA HYUNG KIM; HYE SEONG HWANG; HEAJIN PARK; YONG KON PARK; IN WOOK CHOI |
| A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, β-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient. | ||||||
| 72 | MALLEABLE PROTEIN MATRIX AND USES THEREOF | US14150286 | 2014-01-08 | US20140328878A1 | 2014-11-06 | Eric Simard; Dominique Pilote; Claude DuPont; Nathalie Lajoie; Marcel Paquet; Pierre Lemieux; Philippe Goyette |
| The present invention relates to a malleable protein matrix (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 matrix and its usages. | ||||||
| 73 | MICRO-ENCAPSULATED ANIMAL PROTEIN CONCENTRATE | US13948368 | 2013-07-23 | US20140030387A1 | 2014-01-30 | Cristian Cifuentes Larios; Simón Salosny Hübner |
| The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix or multicore of fish protein and gelatin, optionally coated, fit for the elaboration of processed food for human consumption. | ||||||
| 74 | METHOD OF MANUFACTURING PROTEIN BEVERAGES AND DENATURIZING LOOP APPARATUS AND SYSTEM | US13782606 | 2013-03-01 | US20130230629A1 | 2013-09-05 | Hoang Hathuc; Arnab Sarkar; Rei-Young Amos Wu; Bozena Malmgren |
| A method and system for forming a beverage mixture comprising protein is disclosed. The method comprises heating the beverage in a heat exchanger, transferring the beverage to a hold loop located outside of the heat exchanger, and denaturizing the protein within the hold loop for a residence time, after the beverage is heated in the heat exchanger such that the denaturizing occurs outside of the heat exchanger to prevent fouling of the heat exchanger. The system comprises a beverage forming tank, a heat exchanger for heating the beverage, and a first hold loop separate from the heat exchanger, which is configured to hold the beverage for a residence time to denaturize a protein in the beverage. | ||||||
| 75 | OXIDATIVELY CROSS-LINKED PROTEIN-BASED ENCAPSULATES | US12601114 | 2008-05-21 | US20130183357A1 | 2013-07-18 | Aart Cornelis Alting; Theodorus Arnoldus Gerardus Floris; Fanny Chantal Jacqueline Weinbreck; Jeroen Grandia; Freddie Van De Velde; Igor Bodnár |
| The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 μmol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 μm; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa. The aforementioned method offers the advantage that the characteristics of the protein-based encapsulation matrix can be controlled effectively. Furthermore, said method enables the preparation of protein-based encapsulates that very effectively protect the encapsulated components, e.g. against oxidation or moisture. | ||||||
| 76 | Non-carbohydrate foaming compositions and methods of making the same | US13019458 | 2011-02-02 | US08323719B2 | 2012-12-04 | Bary Lyn Zeller |
| A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids. | ||||||
| 77 | Use of high satiety, low calorie solid food product in controlling body weight | US12288420 | 2008-10-20 | US08242180B2 | 2012-08-14 | Susan B. Roberts |
| Low sugar solid food product such as a cracker, chip, shelf-stable bread or crouton, that promotes satiety primarily as a result of its high fiber and protein content. The fiber plus protein content, expressed in grams, times n=kcal per portion, where n is from 5 to 10 gives a result from 1 to 3. | ||||||
| 78 | Protein beverage and protein beverage concentrate and methods of making the same | US11683380 | 2007-03-07 | US07799363B2 | 2010-09-21 | Shawn Sherwood; David A. Jenkins; Steven A. 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. | ||||||
| 79 | PROCESS FOR PREPARING HYBRID PROTEINS | US11459198 | 2006-07-21 | US20080020125A1 | 2008-01-24 | Girish M. Ganjyal; Clodualdo C. Maningat; Sukh Bassi |
| Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents). | ||||||
| 80 | Non-carbohydrate foaming compositions and methods of making the same | US10919472 | 2004-08-17 | US20060040033A1 | 2006-02-23 | Bary Zeller |
| A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids. | ||||||
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