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11. 发明授权

US5378286A Method of preparing reduced fat foods 失效
公开(公告)号：US5378286A
公开(公告)日：1995-01-03
申请号：US857532
申请日：1992-04-21
申请人： Ruth G. Chiou , Cheryl C. Brown , Jeanette A. Little , Austin H. Young , Robert V. Schanefelt , Donald W. Harris , Keith D. Stanley , Helen D. Coontz , Carolyn J. Hamdan , Jody A. Wolf-Rueff , Lori A. Slowinski , Kent R. Anderson , William F. Lehnhardt , Zbigniew J. Witczak
发明人： Ruth G. Chiou , Cheryl C. Brown , Jeanette A. Little , Austin H. Young , Robert V. Schanefelt , Donald W. Harris , Keith D. Stanley , Helen D. Coontz , Carolyn J. Hamdan , Jody A. Wolf-Rueff , Lori A. Slowinski , Kent R. Anderson , William F. Lehnhardt , Zbigniew J. Witczak
IPC分类号： A21D2/18 , A21D13/00 , A21D13/08 , A23C13/16 , A23C19/09 , A23D7/005 , A23D7/015 , A23G1/00 , A23G1/30 , A23G3/00 , A23G3/34 , A23G9/32 , A23G9/34 , A23L1/00 , A23L1/09 , A23L1/24 , A23L1/308 , A23L1/314 , A23L1/317 , A23P1/16 , C13K1/06 , C08B30/00
CPC分类号： A21D13/0058 , A21D2/186 , A23C13/16 , A23C19/09 , A23C19/0912 , A23D7/0056 , A23D7/015 , A23G1/305 , A23G3/346 , A23G9/34 , A23L13/426 , A23L13/60 , A23L27/60 , A23L29/35 , A23L33/21 , A23P30/40 , C12Y302/01041 , C12Y302/01068 , A23G2200/06 , A23G2200/08
摘要： A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

12. 发明授权

US4435438A Soy isolate suitable for use in imitation cheese 失效
标题翻译：适合用于仿制奶酪的大豆分离物
公开(公告)号：US4435438A
公开(公告)日：1984-03-06
申请号：US388864
申请日：1982-06-16
申请人： William F. Lehnhardt , Charles E. Streaty, Jr. , Walter C. Yackel, Jr. , Ho S. Yang , Daniel K. Tang
发明人： William F. Lehnhardt , Charles E. Streaty, Jr. , Walter C. Yackel, Jr. , Ho S. Yang , Daniel K. Tang
IPC分类号： A23C20/00 , A23J1/14 , A23J3/14 , A23J3/16
CPC分类号： A23C20/00 , A23J1/14 , A23J3/14 , A23J3/16
摘要： Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree. C. for 30 minutes, and yielding a melt value of at least 15 cm.sup.2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates. Soy isolates prepared in accordance with this invention may be utilized to replace from about 20% to 60% or higher of the caseinate in an imitation cheese recipe without adversely affecting the melt characteristics of the imitation cheese product.
摘要翻译：蔬菜蛋白质可以转化成用于制备仿制奶酪产品的分离物。这些独特的分离物的特征通常为：具有至少90的NSI，未进行酶促或化学水解，当以15重量％的蛋白质分离物浓度在水中重构并加热至85℃时形成不溶性凝胶 30分钟，并产生至少15cm 2的熔融值。分离物在预先调节蛋白质分子的条件下制备，使得它们可以在热处理时转化成蛋白质聚集体，其模拟酪蛋白酸盐的水解胶体属性。热处理导致蛋白质分子重组成大分子量聚集体。根据本发明制备的大豆分离物可以用于以模仿乳酪配方替代酪蛋白酸盐的约20％至60％或更高，而不会对模仿乳酪产品的熔体特性产生不利影响。

13. 发明授权

US4370267A Fractionation and isolation of 7S and 11S protein from isoelectrically precipitated vegetable protein mixtures 失效
标题翻译：从等电沉淀的植物蛋白混合物中分离和分离7S和11S蛋白
公开(公告)号：US4370267A
公开(公告)日：1983-01-25
申请号：US291760
申请日：1981-08-10
申请人： William F. Lehnhardt , Paul W. Gibson , Frank T. Orthoefer
发明人： William F. Lehnhardt , Paul W. Gibson , Frank T. Orthoefer
IPC分类号： A23J1/12 , A23J1/14 , A23J3/34 , C07K14/415
CPC分类号： A23J1/12 , A23J1/14 , A23J3/346
摘要： The 7S and 11S proteins of vegetable proteins may be effectively fractionated and isolated by selectively extracting 7S proteins from an isoelectrically precipitated mixture of 7S and 11S protein in the presence of water-soluble salts. The initial 7S extraction is typically conducted at a pH 5.0-5.6. An enriched 11S fraction is recovered by separating the water-insoluble 11S protein from the water-soluble enriched 7S extract.
摘要翻译：植物蛋白的7S和11S蛋白可以通过在水溶性盐存在下从7S和11S蛋白质的等电沉淀混合物中选择性提取7S蛋白而被有效地分级和分离。初始7S提取通常在pH5-5-5.6进行。通过从水溶性富集的7S提取物中分离出不溶于水的11S蛋白质来回收富集的11S级分。

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