专利检索_ ..组织化处理酪蛋白专利检索_ ..组织化处理酪蛋白专利检索查询

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	蛋白干燥方法	CN88102856	1988-05-14	CN1032615A	1989-05-03	格拉尔德·卡斯皮斯; 罗尔夫·伊尔帕斯; 克里斯托福·艾弗斯曼; 格哈德·麦斯; 福兰克·纽皮特; 约赫姆·波尔; 福兰克-代特莱夫·温迪; 赫伯特·韦斯赫罗普
本发明提出水溶或水溶/非水溶蛋白溶液或悬浮液进行干燥以供食品工业应用的方法，目的是开发比较经济的含蛋白溶液或悬浮液的良好干燥方法以制得功能特性好且具有各种应用可能性的方法，其中提出可阻止不希望的对蛋白分子状态参数的热影响的工艺条件，即按照本发明在流化床干燥过程中加入已有或随后通过特定疏水剂而获得的表面疏水特性的有机惰性体作为载体。
2	Production of novel food or diabetic substance having porous structure	JP4460377	1977-04-20	JPS52130938A	1977-11-02	FURANSOWA MANDEI; SHIRUBAN BURAN; RORAN DOME

3	Fibrous food material	JP2009531333	2007-10-03	JP5230630B2	2013-07-10	マリアマンスキ，ユリタ; デルザルム，エリザベスエフベルティナヨハンナファン; マーセルボーム，レムコ; デルホート，アトゼヤンファン; アンドリエスニーウウェンフイセ，ヨハネス; パクエス，マーセル

4	Edible, water-solubility resistant casein masses	US09420963	1999-10-20	US06379726B1	2002-04-30	Peggy M. Tomasula
An edible, water-resistant composition that can be formed into shaped articles including film comprises a water-resistant solid composition of casein. The casein composition may be directly precipitated from a solution under high pressure treatment with carbon dioxide. The composition does not have to be crosslinked, but takes advantage of the natural water-insolubility of the protein backbone of the casein. The casein composition may be combined with edible or inert flexibilizers to improve film properties, and the film may be used to protect food products or food compositions, yet provide moisture protection. The film of casein material may exhibit water-insolubility in deionized water at 20° C. of less than 25% by weight after two hours of immersion of the film in the deionized water, with or without mild agitation.
5	Process for production of roe-like multilayer spherical structure	US170286	1980-07-18	US4375481A	1983-03-01	Kiyoaki Kuwabara; Masanori Jyouraku
In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises a step of synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and a step of chemically gelling the resulting multilayer spherical structure with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gellable with said metal ion; the improvement wherein(i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with said metal ion, and(ii) among said edible aqueous sol materials, a material forming the inner layer is convertible to a softer aqueous gel than a material forming the outer layer or is present as an aqueous sol.
6	Food or dietetic substances having an alveolar structure and process of preparing same	US210228	1980-11-25	US4302477A	1981-11-24	Francois Mendy; Sylvain Blain; Roland Domer
The present invention has as an object new food or dietetic substances high in protein and having an alveolar structure as well as a process for the preparation of this new food substance.
7	Method and apparatus for producing simulated meat	US3498793D	1964-07-07	US3498793A	1970-03-03	PAGE JOHN A; DECHAINE ROBERT C

8	Fibrous food material	JP2009531333	2007-10-03	JP2010505412A	2010-02-25	アンドリエスニーウウェンフイセ，ヨハネス; パクエス，マーセル; デルザルム，エリザベスエフベルティナヨハンナファン; デルホート，アトゼヤンファン; マーセルボーム，レムコ; マリアマンスキ，ユリタ
本発明は、繊維状食用構造物を調製する方法に関する。特に、この方法は、架橋と一緒の整列化技術を用いる。さらに、食物組成物中において又は食物組成物として用いられうる、ゆるく且つ構造化された繊維構造物が記載される。【選択図】なし
9	Dog chew having changeable constitution	JP29824592	1992-10-12	JPH05304899A	1993-11-19	HAABAATO AARU AKUSERUROTSUDO
PURPOSE: To obtain a completely digestible titled dog chew with a nutritive value by mixing casein, domestic animal protein and gelatin, adjusting moisture, molding it, wrapping it, taking it out just before using, heating it and expanding it to hardness preferred by a dog. CONSTITUTION: (A) Preferably 47.5% of casein, (B) preferably 47.5% of domestic animal protein and (C) preferably 5% of gelatin are mixed, a moisture amount is adjusted to abut 15% as the whole, the mixture is molded into a shape selected beforehand and tightly sealed inside a moisture-proof wrapping, the molded mixture is taken out from the wrapping just before the use, heated and expanded to the hardness preferred by the dog and an objective dog chew 10 is obtained.
10	METHOD FOR INHIBITING AGGREGATE FORMATION DURING PROTEIN HYDROLYSIS	US14488218	2014-09-16	US20150079231A1	2015-03-19	Brent L. Petersen; Loren S. Ward
Disclosed is for inhibiting gel formation during, or resulting from, hydrolysis of protein compositions comprising casein.
11	FIBROUS FOOD MATERIAL	US12444037	2007-10-03	US20100074989A1	2010-03-25	Julita Maria Manski; Elizabeth Egberdina Johanna van der Zalm; Remko Marcel Boom; Atze Jan van der Goot; Johannes Andries Nieuwenhuijse; Marcel Paques
The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.
12	Dog chew with modifiable texture	US839748	1992-02-20	US5200212A	1993-04-06	Herbert R. Axelrod
A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.
13	Method for preparing food products from a suspension of milk proteins with texturization	US922450	1978-07-06	US4239784A	1980-12-16	Richard J. Guiraud; Michel R. Arnaud
The method for preparing food products from a hydrous paste comprises the preparation of a suspension on basis of milk proteins followed by texturization: A homogenous mixture prepared from an aqueous casein suspension is formed, with or without serum proteins, with or without at least another ingredient selected from the group conprising glucides, lipids and proteins other than milk proteins. The content of milk proteins of the paste is about 10% to about 45%, the water content about 35% to about 85% and the dry material content at least equal to about 15%. In at least one state of the process including preparation of the suspension, texturization and post-texturization, a thermal treatment is applied at a temperature between about 50.degree. C. and about 150.degree. C. for a time up to about 3 hours, optionally in the presence of added divalent ions.
14	Process of producing a meat-like texturized food product	US3674500D	1969-05-12	US3674500A	1972-07-04	NAGASAWA TARO; TOMITA MAMORU; OBAYASHI TOMOKAZU; TAMURA YOSHITAKA; KENMOTSU YOKO
A FOODSTUFF MATERIAL HAVING A MEAT-LIKE TEXTURE IS PREPARED BY MIXING A PROTEIN SOLUTION WITH A SOLUTION CONTAINING FREE DIVALENT CATIONS IN THE CONCENTRATION OF MORE THAN 0.06 MOLE SO THAT THE RATIO IS MORE THAN 0.25 MILLIMOLE OF THE FREE DIVALENT CATIONS PER 1 G., OF THE PROTEIN, REACTING THEM IN A HIGHLY ALKALINE REGION OF PH 9 OR HIGHER AT A TEMPERATURE OF ABOVE 40* C. TO PRODUCE A COAGULATED PROTEIN AND, AFTER NEUTRALIZING THE EXCESS OF ALKALI, FILTERING THE COAGULATED PROTEIN, AND WASHING WITH WATER AND DEHYDRATING IT.
15	Protein food products and method of making same	US30484452	1952-08-16	US2830902A	1958-04-15	ANSON MORTIMER L; PADER MORTON

16	High Soy Protein Nuggets and Applications in Food Products	US14141172	2013-12-26	US20150181907A1	2015-07-02	Craig R. Baumer; Santiago Solorio; Phillip I Yakubu
The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.
17	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.
18	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.
19	Dog chew with modifiable texture	US854305	1992-03-20	US5240720A	1993-08-31	Herbert R. Axelrod
A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.
20	Meat-like textured protein product and process	US578741	1975-05-19	US3962481A	1976-06-08	Surinder Kumar
A textured protein product is formed from a slurry by solubilizing vegetable or animal protein in alkaline aqueous medium, precipitating the protein by adjusting pH and temperature from the slurry, recovering the precipitated protein mass, shaping the recovered protein mass, and treating the protein mass with a hydrophobic liquid.

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