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1. 发明授权

US5690987A Food grade processing method and products obtained therefrom 失效
标题翻译：食品级加工方法及由此获得的产品
公开(公告)号：US5690987A
公开(公告)日：1997-11-25
申请号：US613339
申请日：1996-03-11
申请人： Wilbur A. Parker , James R. Baxley , Ricky C. Boyce , Thomas Mitchel Morris
发明人： Wilbur A. Parker , James R. Baxley , Ricky C. Boyce , Thomas Mitchel Morris
IPC分类号： A23J1/14 , A23L11/00 , A23L25/00 , C11B1/08 , A23P1/12
CPC分类号： A23J1/14 , A23L11/07 , A23L25/30 , C11B1/08
摘要： A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, quickly heated for sterilization to about 71.degree.-99.degree. C., and pressed in a screw press expelling device preheated to about 107.degree.-132.degree. C. The heating of the oil seeds can be done by flash sterilization in a hot oil bath, which can be oil seed oil, including oils obtained as a byproduct of the process. Dry heating is also possible. The process produces an essentially sterile concentrated protein cake having an oil content of about 10% or less and a protein dispersibility index of about 86% or higher, which makes it suitable for most food grade requirements without roasting. The solid cake material which is at least 50% protein is sufficiently clean for use in products that receive only minimum heat during processing, and can also be roasted to any desired degree of browning to enhance flavor. The protein product cake can be ground to produce a high-quality, low fat protein flour that can be used in a variety of products that require an undenatured protein product. The protein rich cake that results from the process can be re-pressed a second time to remove additional oil without significantly degrading the protein. A high grade oil is also obtained as a byproduct of the process. The oil and protein rich cake are both free of solvents.
摘要翻译：一种用于从油种子（例如花生，杏仁，大豆及其混合物）生产高品质，低含油量的浓缩蛋白质饼的方法，其中水分含量为约5至9重量％的油种子被漂白，快速加热灭菌至约71°-99℃，并在预热至约107°-132℃的螺旋压榨排出装置中压制。油料种子的加热可以通过在热油浴中进行闪蒸灭菌，其可以是油籽油，包括作为该方法的副产物获得的油。干燥加热也是可能的。该方法产生基本上无菌的浓缩蛋白质饼，其具有约10％或更低的油含量和约86％或更高的蛋白质分散指数，这使得它不需要焙烧就适合于大多数食品级的要求。至少50％蛋白质的固体蛋糕材料足够清洁，用于在加工过程中仅接受最低热量的产品中，并且还可以烘烤至任何所需程度的褐变以增强风味。蛋白质产品饼可以研磨以产生高质量的低脂蛋白粉，其可用于需要未变性蛋白质产物的各种产品中。由该方法产生的富含蛋白质的蛋糕可以再次被再次压制以除去附加的油而不显着降解蛋白质。作为该方法的副产物也可获得高等级的油。油和蛋白质丰富的蛋糕都不含溶剂。

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