子分类：
| 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 | Method of producing protein food | JP10501477 | 1977-09-02 | JPS5332152A | 1978-03-27 | UORUTAA PAAKAA; JIYOOJI UOOTAAHAUSU |
| 102 | Coagulated egg white food | JP7958776 | 1976-07-05 | JPS536457A | 1978-01-20 | IIMURA OKINORI |
| 103 | Method of producing vegetable protein food | JP13615576 | 1976-11-12 | JPS5261259A | 1977-05-20 | DEIBI ROBEERU FUAARU; YUURUDA RORIGAA |
| 104 | JPS4954566A - | JP4836373 | 1973-04-26 | JPS4954566A | 1974-05-27 | |
| 105 | JPS4892569A - | JP2827572 | 1972-03-21 | JPS4892569A | 1973-11-30 | |
| 106 | L-CYSTEINE-TREATED PROTEINS WITH ALTERED FUNCTIONALITIES AND PREPARATIONS THEREOF | US15951249 | 2018-04-12 | US20180295857A1 | 2018-10-18 | Clodualdo C. Maningat; Liming Cai; Sarah Marie Gutkowski; Michael Buttshaw |
| High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof. | ||||||
| 107 | Canola Based Tofu Product and Method | US15558783 | 2016-02-18 | US20180070619A1 | 2018-03-15 | Susan Dorothy Arntfield; Lee Anne Murphy; William Francis Ross |
| The preparation of a tofu-like product from canola meal is taught, comprising placing ground canola meal in an aqueous solution to form an aqueous ground canola meal, separating insoluble materials from liquids of the aqueous ground canola meal to isolate a canola milk, heating the canola milk to induce protein unfolding, cooling the canola milk to allow coagulation, adding a coagulant to the canola milk to induce coagulation and removing liquid from the curd to produce a soft solid product. | ||||||
| 108 | ECONOMICAL PROCESS FOR THE ISOLATION OF FUNCTIONAL PROTEIN FROM PLANTS | US14654947 | 2013-12-20 | US20150335043A1 | 2015-11-26 | Govardus Adrianus Hubertus DE JONG; Peter GEERDINK; Paulus Josephus Theodorus BUSSMANN; Nienke HYLKEMA |
| The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and/or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof. | ||||||
| 109 | PROTEIN CONTAINING FOOD STUFFS | US14520156 | 2014-10-21 | US20150038459A1 | 2015-02-05 | Michelle Bacarella; Steven A. Rittmanic; Thomas D. Ingolia |
| Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein gel for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise. | ||||||
| 110 | 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. | ||||||
| 111 | Process for Producing Colored Structured Plant Protein Products | US11858769 | 2007-09-20 | US20080075808A1 | 2008-03-27 | Andreas G. Altemueller |
| The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing structured colored protein-containing products. The process comprises co-extruding a protein-containing material and a reducing sugar under conditions of elevated temperature and pressure. | ||||||
| 112 | High protein aerated food composition | US11488819 | 2006-07-19 | US20070026129A1 | 2007-02-01 | Pramod Pandey; Julia Guerrero; Margaret Ciaston |
| The present invention relates to an aerated food composition and a process of making such composition. Particularly, the invention relates to an aerated food composition having a high protein content as well as pleasant organoleptic properties. | ||||||
| 113 | Soy protein concentrate with high gel strength and the process for making the same | US11159747 | 2005-06-23 | US20060019017A1 | 2006-01-26 | Navpreet Singh; Anthony Irwin; John Everard |
| A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a lard gel strength of at least about 560.0 grams and a protein content of at least about 65.0 wt. % on a moisture free basis. The high gel strength protein concentrate is obtained by removing soluble components from an alcohol washed soy protein concentrate after a pH adjustment to less than 6.0, readjusting the pH to more than 7.0, and subjecting the resulting concentrate to heat treatment and optionally to shearing to form a product, and thereafter optionally drying the resulting product. | ||||||
| 114 | Canola protein isolate functionality I | US11181758 | 2005-07-15 | US20050249866A1 | 2005-11-10 | E. Murray |
| A canola protein isolate having a protein content of at least about 100 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. | ||||||
| 115 | Canola protein isolate functionally I | US10476228 | 2004-05-24 | US20040197378A1 | 2004-10-07 | E. Donald Murray |
| A canola protein isolate having a protein content of at least about 100 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. | ||||||
| 116 | Apparatus and method for producing soft protein foods | US10390697 | 2003-03-19 | US20030175394A1 | 2003-09-18 | H. Wayne Modler |
| An apparatus for the continuous production of soft protein foods wherein the liquid protein source remains enclosed, passing through a heat exchanger followed by one or more holding tubes, passing into coagulation tubes. The product exits onto a perforated conveyor belt, permitting drainage of a liquid by-product. This invention also includes processes for producing various soft protein foods such as acid-curd cheeses, whey cheeses, soyfood, and casein. | ||||||
| 117 | Stabilizing of extruded vegetable protein with the addition of further soluble proteins | US09724261 | 2000-11-28 | US06579562B1 | 2003-06-17 | Graham Robert Darke |
| A food product is prepared by taking an undried or dried extruded piece of fibrous material, and combining the said piece with a protein based brine, flavors, salts and optional colorant, The extruded chunk and brine are combined under vacuum conditions for a period of time whereby the brine and soluble proteins therein are carried into the fibrous structure of the extruded chunk. This process is continued with gentle agitation of the product under vacuum until the required quantity of the brine is absorbed into the chunk. When the said absorption of the brine is complete, a known moisture content of the chunk will be achieved, with equal distribution of the solubilized proteins. | ||||||
| 118 | APPARATUS AND METHOD FOR PRODUCING SOFT PROTEIN FOODS | US09463487 | 2000-04-21 | US20020197369A1 | 2002-12-26 | H. WAYNE MODLER |
| An apparatus for the continuous production of soft protein foods wherein the liquid protein source remains enclosed, passing through a heat exchanger followed by one or more holding tubes, passing into coagulation tubes. The product exits onto a perforated conveyor belt, permitting drainage of a liquid by-product. This invention also includes processes for producing various soft protein foods such as acid-curd cheeses, whey cheeses, soyfood, and casein. | ||||||
| 119 | 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. | ||||||
| 120 | Sonic process for converting proteinaceous raw materials in situ into semi-solid food products | US835205 | 1986-03-03 | US4675194A | 1987-06-23 | Bernard J. Gaffney |
| A continuous steady state flow process for converting proteinaceous materials by reacting the proteinaceous materials with coagulants or other precipitants in situ. Streams of proteinaceous materials and coagulants are fed into an introduction chamber under a predetermined pressure and are directed through an orifice as a high velocity jet stream into a resonance chamber to impinge against a vibratile element. The energy from the jet stream is transferred to the vibratile element to cause it to vibrate at high sonic or ultrasonic frequencies. The high sonic or ultrasonic energies are transferred to the mixture of proteinaceous materials and coagulants to produce a cavitational effect and cause instantaneous reaction and homogenization of the proteinaceous materials and coagulants to thereby form a protein matrix. | ||||||
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