| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Water-soluble complexes of protein and anionic polyelectrolytes such as sodium carboxymethyl cellulose | US29261172 | 1972-09-27 | US3842062A | 1974-10-15 | EASTMAN E |
| 1. A METHOD OR PREPARING A WATER-SOLUBLE, ESSENTIALLY CHEMICALLY NEUTRAL COMPLEX WHICH COMPRISES NEUTRALIZING A WATER-SOLUBLE COMPLEX, FORMED BY REACTING (1) PROTEIN WHICH IS AT LEAST DISPERSIBLE IN WATER WITH (2) SODIUM CARBOXYMETHYLCELLULOSE, THE WEIGHT RATIO OF PROTEIN TO SODIUM CARBOXYMETHYCELLULOSE BEING 2:1 TO 8:1, IN AN ACIDIC AQUEOUS MEDIUM AT A PH BELOW THE ISOELECTRIC POINT OF THE PROTEIN, BY REACTING SAID WATER-INSOLUBLE COMPLEX WITH A WATER-SOLUBLE HYDROXIDE IN A SOLVENT/WATER MEDIUM CONTAINING 55 TTO 99% BY WEIGHT OF WATER=MISCIBLE ORGANIC SOLVENT AND 1 TO 45% BY WEIGHT OF WATER, AND RECOVERING THE RESULTING WATER-SOLUBLE COMPLEX.
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| 102 | Treatment of proteinaceous materials with peroxydisulfate salts | US24889663 | 1963-01-02 | US3272639A | 1966-09-13 | SLOCUM DONALD H |
| 103 | Food product and process of manu | US19868D | USRE19868E | 1936-02-25 | ||
| 104 | Food product and process of manufacturing the same | US28718428 | 1928-06-21 | US1798120A | 1931-03-24 | GEORGE GRINDROD |
| 105 | タンパク質原料中のプリン体低減方法 | JP2017505411 | 2016-03-10 | JPWO2016143877A1 | 2017-12-28 | 敦也 桂 |
| 本発明の目的は、タンパク質原料に由来するプリン体を低減する新たな技術を提供することにある。加水分解度が15%TCA可溶率として20〜90%となるように、タンパク質が加水分解されたタンパク質原料の水分散液を調製し、該水分散液のpHを5以下の酸性にして、生ずる不溶物を除去する工程を行うことを特徴とする、タンパク質原料中のプリン体低減方法。 | ||||||
| 106 | Food composition | JP2009146639 | 2009-06-19 | JP5566053B2 | 2014-08-06 | 章一 伊藤; 香苗 有馬 |
| 107 | Foaming ingredient and product containing the ingredient | JP2013108244 | 2013-05-22 | JP2013230149A | 2013-11-14 | HOLTUS MARIA FRANCISCA; BISPERINK CHRISTIAAN GERRIT JAN; WINTJENS PETRUS ALBERTINA GERARDUS |
| PROBLEM TO BE SOLVED: To provide a novel foamer for beverages that can produce more and smaller vacuoles and has high foaming power and foam stability.SOLUTION: A foaming ingredient essentially consists of one or more proteins and optionally one or more plasticizers, and may comprise other additives. The protein is caseinate or the like, the amount of protein is at least 85 wt.%, and most preferably at least 94 wt.%. The plasticizers are preferably selected from the group consisting of polyols or sugar alcohols, such as glycerol, mannitol, sorbitol, lactitol, erythritol, trehalose and/or lipids, such as fatty acids, monoglycerides, phospholipids, and are used in an amount of most preferably 5 wt.%. Preferably glycerol and/or mannitol are used. The other additives are preferably present in a minor amount. Preferably mono- and diglycerides are used. | ||||||
| 108 | Malleable protein matrix and use thereof | JP2011123850 | 2011-06-01 | JP2011224011A | 2011-11-10 | SIMARD ERIC; PILOTE DOMINIQUE; DUPONT CLAUDE; LAJOIE NATHALIE; PAQUET MARCEL; LEMIEUX PIERRE; GOYETTE PHILIPPE |
| PROBLEM TO BE SOLVED: To provide a biodegradable and non-toxic malleable protein matrix (MPM).SOLUTION: The invention relates to the 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 lipophilic substances. The invention also relates to the process for the preparation of the malleable protein matrix and the use thereof. | ||||||
| 109 | Foaming ingredient and product containing the ingredient | JP2009281846 | 2009-12-11 | JP2010110326A | 2010-05-20 | HOLTUS MARIA FRANCISCA; BISPERINK CHRISTIAAN GERRIT JAN; WINTJENS PETRUS ALBERTINA GERARDUS |
| <P>PROBLEM TO BE SOLVED: To provide a foaming ingredient for use in foamers and creamers, and to provide uses thereof. <P>SOLUTION: The foaming ingredient consists essentially of one or more proteins and optionally one or more plasticizers and forms the wall of vacuoles that comprise entrapped gas. The amount of the protein is preferably at least 88 wt.% and the amount of the plasticizer lies between 0 and 10%. Other minor additives may be present. The protein is preferably a caseinate and the plasticizer is preferably glycerol or mannitol. The ingredient can be comprised in a foamer or creamer used in beverages such as instant cappuccino and milkshakes. <P>COPYRIGHT: (C)2010,JPO&INPIT | ||||||
| 110 | 蛋白含有油性食品 | JP2008509817 | 2007-03-30 | JPWO2007116819A1 | 2009-08-20 | 理恵 武江; 久美子 吉岡 |
| 【課題】本発明は、蛋白質を高い割合で配合されることで、栄養的に価値があり、かつ従来の蛋白質高配合食品に見られる口腔内でのモソつき、嚥下の困難さといった悪食感を改善した口溶け良好で新規な食感の蛋白含有油性食品と、該油性食品を平易な方法で製造する方法を見出すことを本発明の目的とする。【解決手段】蛋白質含有量を高めた状態で、粒度を特定の条件にすることで、栄養的に価値があり尚且つ、悪食感の発生を抑制し、口溶け良好で新規な食感の蛋白含有油性食品を平易な方法にて製造できる。【選択図】なし | ||||||
| 111 | Non-carbohydrate foaming compositions and methods for their production | JP2007527978 | 2005-08-17 | JP2008510463A | 2008-04-10 | リン ゼラー バリー |
| 起泡組成物は、閉じ込められた加圧気体を含有する複数の内部空隙を有するタンパク質粒子を含む、粉末状無炭水化物可溶性組成物を含む。 ある形態では、起泡組成物は、少なくともガラス転移温度である温度にこの粒子を加熱する前にまたは加熱する間、この粒子を大気圧よりも高い外部気体圧力に曝し、次いで内部空隙内に加圧気体を捕捉するのに効果的な手法で、外部気圧を解除する前にまたは解除する間、この粒子をガラス転移温度よりも低い温度に冷却することによって生成する。 | ||||||
| 112 | Creamer compositions and methods of making and using the same | JP2004541891 | 2003-09-30 | JP2006500955A | 2006-01-12 | アラン サージェント ジェフリー; クレイグ ハーデスティ ダグラス; ヤウ タク リン ピーター; バレンティノ ビラグラン フランシスコ; ジェローム ピッカ マイケル |
| 本発明は、粉末状及び液体の乳製及び非乳製クリーマー組成物に関する。 これらのクリーマー組成物は、濃縮形態及びすぐに使用できる形態の両方に調製することができる。 粉末状のクリーマー組成物は、使用前に水又は他の好適な流体の添加を必要とする、インスタント及び／又は乾燥した食品並びに飲料組成物での使用に非常に適している。 本発明の粉末状及び液体のクリーマー組成物は、食品及び飲料製品に直接添加できる、すぐに使用できる配合の調製に、等しく非常に適している。 本発明のクリーマー組成物は、微粒子状構成成分と、副構成成分とを含む。 微粒子状構成成分は、脂肪／油成分と、微粒子状タンパク質成分とを含み、任意で炭水化物成分を含む。 本発明のクリーマー組成物の副構成成分は、乳化剤と充填剤とを含む。 微粒子状構成成分と副構成成分との重量比は、約１：９９〜約５：１の範囲、好ましくは約１：５０〜約５：１の範囲、より好ましくは約１：１０〜約５：１の範囲、さらにより好ましくは約１：５〜約５：１の範囲である。 本発明のクリーマー組成物は、任意で追加構成成分を含んでよく、その際、副構成成分と追加構成成分との重量比は、約１００：１〜約１：２４の範囲、好ましくは約３０：１〜約１：２０の範囲、より好ましくは約１０：１〜約１：１５の範囲、最も好ましくは約２：１〜約１：１０の範囲である。 | ||||||
| 113 | Improvement of gelatinizing property of protein | JP4159499 | 1999-02-19 | JP2000236817A | 2000-09-05 | HAYASHI TORU; SUZUKI SETSUKO; TADA MIKIRO; SAKAGAMI KAZUYUKI |
| PROBLEM TO BE SOLVED: To obtain a high quality protein hardly causing a feeling rough to the tongue, and hardly becoming viscous, having improved water retentivity, and capable of being easily treated by improving the gelatinizing properties of the protein by irradiating an electron beam on the protein to transfer the gelatinizing temperature to a high temperature region. SOLUTION: An electron beam, e.g. within the range from 50 keV to 10 MeV acceleration voltage and within the range of 1.0×105-1.0×109 Gy/hr dose rate is irradiated on a protein such as a concentrate of milk serum protein, gelatin, albumen, plasma protein and the protein used as a raw material mixture usable in the production or processing step of a food to improve the gelatinizing properties of the protein. Preferably, the improvement of the gelatinizing properties transfers the gelatinizing temperature of the protein to a high temperature region, and increases the proportion of the gelatinizing protein compared to the original proportion. | ||||||
| 114 | JPH06506589A - | JP50805692 | 1992-04-22 | JPH06506589A | 1994-07-28 | |
| 115 | Gelatinization of emulsified material | JP26019088 | 1988-10-15 | JPH02107162A | 1990-04-19 | KYOGOKU NOBUO; SATO KEIKO |
| PURPOSE: To gelatinize an emulsified material at a relatively low temperature and to obtain a gelatinized material to be readily processed into an ingredient having good texture, flavor, etc., having no separation of fat and oil components from emulsified material by crosslinking a protein in the emulsified material comprising fats and oils and the protein with an iridoid compound. CONSTITUTION: A protein in an emulsified material comprising fat and oil components and the protein is crosslinked with an iridoid compound (preferably genipin) to give the aimed gelatinized substance. Gelatinization by crosslinking with the iridoid compound and another gelatinization of protein are preferably used together. COPYRIGHT: (C)1990,JPO&Japio | ||||||
| 116 | Edible plastic composition | JP15439089 | 1989-06-16 | JPH0279940A | 1990-03-20 | YOHANESU BIZERU; MARINASU ADORIAN EBERUTO BATSU |
| PURPOSE: To easily obtain an edible plastic compsn. with high protein content by a simple device by (partly) modifying a water-based compsn. containing a protein which can be thermally modified, then continuously heating and concentration the compsn. to remove (a part of) residual unmodified protein. CONSTITUTION: A water-based compsn. containing ≤15wt.% of protein based on the weight of water which can be modified by heat is (partly) modified to obtain twice or more protein concn. in the water-based compsn. Then the compsn. is continuously heated and concentrated to remove (a part of) residual unmodified protein. Thus, the protein which is modified by heat in a microcolloid particle state essentially comprising nonaggregated protein from a water-based protein compsn., for example a whey protein, is included by at least 5wt.% in a plastic edible compsn. COPYRIGHT: (C)1990,JPO | ||||||
| 117 | JPS5825417B2 - | JP4560474 | 1974-04-24 | JPS5825417B2 | 1983-05-27 | DEIBIDO BAAKAA; IAN EDOWAADO BAROZU; KIISU BATSUKUREI |
| 118 | Protein foamable composition, production thereof and method for continuously coating same on base material | JP11628781 | 1981-07-24 | JPS5768743A | 1982-04-27 | POORU HOWAITO GIBUSON; FURANKU SEODORU OOSOEFUAA |
| 119 | JPS5550665B2 - | JP15984279 | 1979-12-11 | JPS5550665B2 | 1980-12-19 | |
| 120 | Production of egg yolk substitute | JP15984279 | 1979-12-11 | JPS55111774A | 1980-08-28 | CHIYAARUZU KAARU RAIN |
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