| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 一种易吸收复合蛋白质粉及其制备方法 | CN201510999548.6 | 2015-12-24 | CN105613941A | 2016-06-01 | 陈远才; 熊明洲; 陈雪松; 张敬松 |
| 本发明提出了一种易吸收复合蛋白质粉，包括以下原料制成：大豆蛋白质粉、酵母蛋白质粉与谷阮粉。其制备方法为称取大豆蛋白质粉、酵母蛋白质粉与谷阮粉混合得到原料混合物，然后用水将原料混合物配制成质量-体积浓度为10-15％原料溶液，并且搅拌均匀；向原料溶液中加入木瓜蛋白酶或者碱性蛋白酶进行酶解，酶解结束后过200目筛过滤，得到滤液，将滤液浓缩，浓缩后喷雾干燥。该蛋白质粉其分子量小、易吸收、成本低廉且营养丰富。 | ||||||
| 2 | 制备干燥的自由流动的疏水蛋白制剂的方法 | CN200780030074.8 | 2007-08-06 | CN101501432A | 2009-08-05 | M·舍恩赫尔; T·福斯特; U·里希特; T·萨布科夫斯基; M·考罗什 |
| 制备干燥的自由流动的稳定疏水蛋白制剂的方法，该方法通过在喷雾装置中喷雾和干燥疏水蛋白水溶液来进行，其任选地包含添加剂。 | ||||||
| 3 | 制备干燥的自由流动的疏水蛋白制剂的方法 | CN200780030074.8 | 2007-08-06 | CN101501432B | 2011-10-12 | M·舍恩赫尔; T·福斯特; U·里希特; T·萨布科夫斯基; M·考罗什 |
| 制备干燥的自由流动的稳定疏水蛋白制剂的方法，该方法通过在喷雾装置中喷雾和干燥疏水蛋白水溶液来进行，其任选地包含添加剂。 | ||||||
| 4 | Method | JP2001560346 | 2001-02-15 | JP2003523196A | 2003-08-05 | クレッペ、ガンナー; モーエン、アイナー; ヨハンセン、アリルド; ラーセン、ヤン |
| (57)【要約】 本発明は、単細胞タンパク質原料に向上した機能特性を与えるプロセスに関する。 前記プロセスは、例えば、天然ガスの発酵から誘導される単細胞タンパク質原料のような単細胞タンパク質の水性スラリーを均質化する工程を含む。 均質化されたタンパク質は、結果として優れた機能特性を有し、例えば、ゲル化剤や乳化剤として、特に食品産物の調製への使用できる。 | ||||||
| 5 | Treatment of microorganism cell lump | JP4146584 | 1984-03-06 | JPS59169485A | 1984-09-25 | UUDO SHIYARUFU; GEERUHARUTO NERUTONAA; MERUTEN SHIYURINGUMAN |
| 6 | JPS5841834B2 - | JP13094875 | 1975-10-30 | JPS5841834B2 | 1983-09-14 | KUEI CHAO CHAO |
| 7 | JPS5063197A - | JP11036774 | 1974-09-24 | JPS5063197A | 1975-05-29 | |
| 8 | 미생물의 세포 응집물의 처리 방법 | KR1019840001102 | 1984-03-05 | KR1019840007965A | 1984-12-12 | 우도샤르프; 게르하르트뇔트너; 메르텐쉴링만 |
| 내용없음. | ||||||
| 9 | PROTEIN CONTAINING MATERIAL BIOMASS AND METHODS OF PRODUCTION | EP17744909.7 | 2017-01-26 | EP3407729A1 | 2018-12-05 | SCHOLTEN, Johannes; LAKSHMANASWAMY, Arun; BURKE, Joel; RUTT, George, C. |
| The present invention provides methods and protein compositions having advantageous properties, such as a high uncorrected limiting amino acid score as well as favorable amounts of essential amino acids, branched chain amino acids, as well as other amino acids more difficult to find in the regular diet. The protein composition is obtainable as taught herein from algal or microbial biomass. The protein composition produced according to the methods of the invention provides a proteinaceous food or food ingredient that is more nutritionally balanced (and therefore nutritionally superior) to protein compositions otherwise available. The protein material is advantageously used as a food or food ingredient for humans and/or animals. Also provided are methods of producing the protein material from biomass sources. | ||||||
| 10 | NATURAL FLAVOR BASE AND PROCESS FOR ITS PREPARATION | EP16778251.5 | 2016-09-23 | EP3367819A1 | 2018-09-05 | ULMER, Helge; KERLER, Josef |
| The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural roasty, a natural caramel, a natural pop-corn, a natural biscuit and/or a natural buttery flavor note to a food product. | ||||||
| 11 | VERFAHREN ZUR HERSTELLUNG VON TROCKENEN FREIFLIESSENDEN HYDROPHOBINZUBEREITUNGEN | EP07802497.3 | 2007-08-06 | EP2054687B1 | 2011-10-19 | SCHÖNHERR, Michael; FAUST, Tillmann; RICHTER, Ulrike; SUBKOWSKI, Thomas; KAROS, Marvin |
| Method for the production of dry, free-flowing, stable hydrophobin preparations by spraying and drying of aqueous hydrophobin solutions in a spray device, optionally containing additives. | ||||||
| 12 | Verfahren zur Herstellung von aktiver Trockenhefe mit verbesserter Stablilität | EP84107972.6 | 1984-07-07 | EP0167643B1 | 1988-06-15 | Tent, Walter; Feistle, Leo; Boscheinen, Horst |
| 13 | Verfahren zur Konditionierung mikrobieller Zellmassen | EP84102180.1 | 1984-03-01 | EP0121107A1 | 1984-10-10 | Scharf, Udo, Dr.; Nöltner, Gerhard; Schlingmann, Merten, Dr. |
Die Eigenschaften getrockneter mikrobieller Zellmassen werden durch eine Hitzebehandlung bei Temperaturen von 105 bis 160°Cverbessert. Bei einer anschließenden Extraktion der Lipide und Nucleinsäuren zeigen die Verfahrensprodukte anwendungstechnische Vorteile sowie einen geringeren Proteinverlust bei höherer biologischer Wertigkeit. |
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| 14 | PROTEIN RICH FOOD INGREDIENT FROM BIOMASS AND METHODS OF PREPARATION | US15328756 | 2015-07-24 | US20170208835A1 | 2017-07-27 | George C. RUTT; James H. FLATT; Peter DOMAILLE; Gerardo V. TOLEDO |
| The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is biomass, for example an algal or microbial biomass. The invention discloses that the biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content without the unacceptable organoleptic properties that typically accompany proteins and food ingredients from these sources. | ||||||
| 15 | PROTEIN CONTAINING MATERIAL FROM BIOMASS AND METHODS OF PRODUCTION | US15417132 | 2017-01-26 | US20170208834A1 | 2017-07-27 | Johannes Scholten; Arun Lakshmanaswamy; Joel Burke; George C. Rutt |
| The present invention provides methods and protein compositions having advantageous properties, such as a high uncorrected limiting amino acid score as well as favorable amounts of essential amino acids, branched chain amino acids, as well as other amino acids more difficult to find in the regular diet. The protein composition is obtainable as taught herein from algal or microbial biomass. The protein composition produced according to the methods of the invention provides a proteinaceous food or food ingredient that is more nutritionally balanced (and therefore nutritionally superior) to protein compositions otherwise available. The protein material is advantageously used as a food or food ingredient for humans and/or animals. Also provided are methods of producing the protein material from biomass sources. | ||||||
| 16 | High-Protein Food Products Made Using High-Protein Microalgae | US14752770 | 2015-06-26 | US20150374012A1 | 2015-12-31 | Beata Klamczynska; Ana Echaniz; Ruolin Zhu |
| Methods of making high-protein food products and low-pH food products produced by such methods are disclosed. | ||||||
| 17 | Composition comprising proteinaceous material, its preparation and use | US10528171 | 2003-09-17 | US20060105080A1 | 2006-05-18 | Timothy Finnigan; Robin Blanchard |
| A composition comprising particles of filamentous fungus and a proteinaceous material, especially gluten, is described. Inclusion of the filamentous fungus increases the time required for the gluten to develop texture which may make it easier to blend in order ingredients, desired in a foodstuff, into the gluten. | ||||||
| 18 | Foodstuffs containing mucorales fungi | US10237361 | 2002-09-09 | US20030157219A1 | 2003-08-21 | Hendrik Louis Bijl; Fredericus Johannes Kruyssen |
| The preparation of an edible substance for use in a foodstuff is described which comprises fungal cells of the order Mucorales. The cells are grown in a fermentor vessel in an aqueous liquid which is mixed during fermentation, and fermentation allowed to finish. The fungal cells are kept in the vessel and allowed to ripen, the cells' own RNAses reducing the intracellular RNA content. Fungi of this order may thus have a low RNA content and therefore no heating step, to reduce their RNA content, is necessary. The fungal cells are removed and processed into the edible substance. This substance is then processed into a foodstuff. This avoidance of heat has also resulted in better tasting foodstuffs. | ||||||
| 19 | Soy protein-based thermoplastic composition for preparing molded articles | US248994 | 1994-05-25 | US5523293A | 1996-06-04 | Jay-Lin Jane; Shuhuan Wang |
| The invention provides biodegradable, thermoplastic compositions made of the reaction product of soybean protein and a carbohydrate filler, a reducing agent, a plasticizer, water, and optional additives as desired. The composition has a high degree of flowability for processing by extrusion and injection molding into solid articles that are biodegradable with a high degree of tensile strength and water resistance. | ||||||
| 20 | Production of edible protein-containing substances | US411805 | 1982-08-26 | US4501765A | 1985-02-26 | Peter J. Towersey; John Longton; Geoffrey N. Cockram |
| Process for reducing the nucleic acid content in the production of an edible protein-containing substance comprising contacting a grown non-toxic microfungus of the class Fungi Imperfecti with a solvent comprising between 40% and 100% (by volume) of a lower alkanol containing up to three carbon atoms and thereafter incubating at a pH between 5 and 9.5 and at a temperature between 30.degree. C. and 80.degree. C. for a time of at least 90 seconds. There is disclosed an edible protein-containing substance of a non-viable edible non-toxic fungal mycelium of a non-toxic strain of the microfungus. The protein-containing substance is characterized by an essentially white color and improved ease of processing to a form suitable for food use. | ||||||
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