| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 | US10117111 | 2002-04-08 | US06749886B2 | 2004-06-15 | Dennis Jones |
| The invention provides a confectionery bar having a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally have a carbohydrate material of low digestibility or indigestible nature. | ||||||
| 82 | Method for improving solubility of protein | US09857781 | 2001-08-13 | US06613398B1 | 2003-09-02 | Mikiro Tada; Kazushi Sakaue; Toru Hayashi; Setsuko Suzuki |
| According to the present invention, provided is a method for improving solubility of a protein in water by irradiating the protein with an electron beam. According to the method, the solubility of the protein in water is improved without alteration and decomposition of the protein and an associated body which is not generated in an ordinary state is formed, so that protein which is stable even in an aqueous solution can be obtained. | ||||||
| 83 | Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 | US09920802 | 2001-08-03 | US06432457B1 | 2002-08-13 | Dennis Jones |
| The invention provides a confectionery bar containing a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature. | ||||||
| 84 | Process for the formation of plasticized proteinaceous materials and compositions containing the same | US936570 | 1997-09-24 | US5882702A | 1999-03-16 | Magdy Malak Abdel-Malik; Nick Steve D'Ottavio; Vipul Bhupendra Dave ; Arun Vishwanathan |
| Process for the formation of a plasticized proteinaceous material in which a plasticizer component is selectively matched with a protein component to form a blend. The blend is heated under controlled shear conditions to produce the plasticized proteinaceous material having the plasticizer component uniformly distributed within the protein component. The plasticized proteinaceous material is used for a variety of purposes including the production of gums and confectionery compositions. | ||||||
| 85 | Polysaccharide hydrocolloid-containing food products | US965389 | 1992-12-15 | US5336515A | 1994-08-09 | Gregory B. Murphy; Kevin W. Lang; Barry N. Frake; William J. Entenmann |
| Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food product as an aqueous dispersion. The aqueous dispersion preferably also contains a protein material. This invention is particularly useful in the preparation of fat-free food products. | ||||||
| 86 | Edible plastic compositions | US367069 | 1989-06-16 | US5188842A | 1993-02-23 | Johannes Visser; Marinus Bakker |
| An edible plastic composition contains at least 5 wt. % of heat-denatured protein, the heat-denatured protein mainly being a dispersion in the form of non-aggregated protein-based macrocolloidal particles having a size in the range of from 0.1 to 10 microns. It is suitable as a low calorie fat replacer in food products and for topical applications and is prepared by successive heating and concentrating steps in which an aqueous composition comprising less than 15% by weight of the water, of heat-denaturable protein is at least partly denatured and the protein concentration of the aqueous composition is at least doubled and at least part of any soluble protein is removed.The present process for instance offers the advantage of not requiring complicated apparatus, and moreover is easy to control. | ||||||
| 87 | Reduced fat food product | US855564 | 1992-03-23 | US5171603A | 1992-12-15 | Norman S. Singer; Joseph Latella; Shoji Yamamoto |
| The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses. | ||||||
| 88 | Reduced fat salad dressing | US569010 | 1990-08-17 | US5102681A | 1992-04-07 | Norman S. Singer; Joseph Latella; Shoji Yamamoto |
| The present invention provides a salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a salad dressing. | ||||||
| 89 | Reduced fat yogurt | US568854 | 1990-08-17 | US5096731A | 1992-03-17 | Norman S. Singer; Joseph Latella; Shoji Yamamoto |
| The present invention provides yogurt formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in yogurt. | ||||||
| 90 | Protein product | US625646 | 1984-06-28 | US4572837A | 1986-02-25 | Stephen Poole; Stuart I. West; Clifford L. Walters |
| An aqueous dispersion containing both acidic and basic proteins and gives better foaming, gelling and emulsion properties than solutions of acidic proteins alone. The basic protein may be made by modifying an acidic protein. Improved aerated products such as meringues and nougat may be made using the solutions. | ||||||
| 91 | Method for production of formed food product of microfibrillar milk protein | US366731 | 1982-04-08 | US4430356A | 1984-02-07 | Shuzo Ohyabu; Syuji Kawai; Keiji Matsumura |
| A method for the production of formed food products of a microfibrillar milk protein, which comprises mixing an aqueous gel of a milk protein comprising mainly calcium caseinate with a specific amount of dehydrating agent (e.g. sodium chloride) and a specific amount of a dispersant (e.g. dextrin, sodium caseinate) and optionally fats and oils at a specified temperature and forming the mixture at the same temperature range into the desired shapes. The formed food products are obtained in various states of from comparatively soft products (e.g. imitation cheese) to comparative hard products (e.g. imitation jerky) by controlling the temperature in the mixing and forming steps and/or the amounts of the dehydrating agent and dispersant. | ||||||
| 92 | Proteinaceous foaming compositions and method for preparing foamed proteinaceous products | US174307 | 1980-07-30 | US4390450A | 1983-06-28 | Paul W. Gibson; Frank T. Orthoefer |
| It has been discovered that the combination of certain polyvalent metal ions with certain proteinaceous foaming agents will significantly enhance the efficacy of proteinaceous foaming compositions. The present invention affords the means for achieving significantly improved protein foam from vegetable protein hydrolyzates which normally fail to possess the foaming efficacy of conventional proteinaceous foam agents such as egg albumen and caseinates. The improved foamed products may be obtained by employing a combination of polyvalent ions such as calcium and zinc with enzymatically hydrolyzed soy protein whipping agents which are characterized as being soluble throughout the pH 4 to 7 range. The proteinaceous foaming composition may be utilized for a variety of industrial and food applications. The present foaming compositions are particularly useful in providing coated paper products. | ||||||
| 93 | Method for improving the functionality of protein materials | US271158 | 1981-06-08 | US4371562A | 1983-02-01 | Herman H. Friedman; Joseph Giacone; Charles J. Cante; John R. Frost |
| A high polymer material, e.g. polyvinylpyrrolidone, is mixed with an aqueous protein slurry composed of helical protein molecules. The pH of the slurry is then raised to about 8 to 12 to allow ingress of the high polymer material internally in the protein molecules. Thereafter, the slurry pH is reduced to about 5 to less than 8 to entrap a portion of the high polymer material within the protein molecules. | ||||||
| 94 | Process for imparting blandness to cheese | US172993 | 1980-07-28 | US4325978A | 1982-04-20 | Robert K. Remer |
| A supply of cheese having residual whey thereon is rinsed with water containing a blandness imparting component selected from the group consisting of iron gluconate, copper gluconate and blends thereof. | ||||||
| 95 | Oil replacement composition | US161471 | 1980-06-20 | US4308294A | 1981-12-29 | Joseph M. Rispoli; Jatinder P. Sabhlok; Allen S. Ho; Bryan G. Scherer; Carmine Giuliano |
| An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase. | ||||||
| 96 | Process for drying compositions containing derived protein-containing _compositions and additives | US141221 | 1980-04-17 | US4297382A | 1981-10-27 | Dennis B. Hosaka |
| 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. | ||||||
| 97 | Modified protein compositions and preparation thereof | US673885 | 1976-04-05 | US4145455A | 1979-03-20 | Masao Fujimaki; Soichi Arai; Michiko Watanabe; Yukio Hashimoto; Akira Kurooka |
| 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). | ||||||
| 98 | Process for the production of an improved simulated casein from proteinaceous mixtures | US680096 | 1976-04-26 | US4036996A | 1977-07-19 | Keith L. Chandler; Roy G. Hyldon; Surinder Kumar; John P. O'Mahony |
| A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a plant protein material and an alkali metal carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color. | ||||||
| 99 | Process for aggregating protein | US529465 | 1974-12-04 | US3956519A | 1976-05-11 | Mervyn Thomas Arthur Evans; Malcolm Glyn Desmond Jones; Norman Jones |
| Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions, e.g. ice cream and whipped cream, where the stability of the product can be altered as desired. | ||||||
| 100 | Proteinaceous material for beverage use and method | US18584271 | 1971-10-01 | US3843802A | 1974-10-22 | PUSKI G |
| A proteinaceious product suitable for incorporation into beverages which is characterized by being readily dispersible and soluble in acidic fluids, further characterized by the substantial absence of deleterious flavors and constituting a substantial part of the protein source.
|
||||||
QQ群二维码
意见反馈
意见反馈