专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US5985337A Process for preparing a protein hydrolysate from protein containing animal products 失效
标题翻译：从含有蛋白质的动物产品制备蛋白质水解产物的方法
公开(公告)号：US5985337A
公开(公告)日：1999-11-16
申请号：US906728
申请日：1997-08-05
申请人： Doris Blortz , Hans Bohrmann , Dieter Maier , Rudi Muller
发明人： Doris Blortz , Hans Bohrmann , Dieter Maier , Rudi Muller
IPC分类号： A23J3/04 , A23B4/048 , A23B4/22 , A23J3/34 , A23L13/00 , A23L13/20 , A23L27/20 , A23L27/21 , A23L27/27 , C12P21/06 , A23L1/31
CPC分类号： A23B4/22 , A23B4/048 , A23J3/341 , A23L27/27
摘要： The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.
摘要翻译：本发明提供了一种由含蛋白质的动物产品制备蛋白质水解产物的方法，在该方法中，使用内肽酶和外肽酶水解动物产品。该方法的特征在于，将含有含蛋白质的动物产品用作含有蛋白质的动物产品。通过使用含有含蛋白质的动物产品，可以生产蛋白质水解物，其不含有在含有蛋白质的动物产品的常规水解中产生的苦味。熏制的猪皮优选用于水解。

2. 发明授权

US6110510A Process for producing a seasoning sauce using smoked pork rind 失效
标题翻译：使用熏猪肉生产调味酱的方法
公开(公告)号：US6110510A
公开(公告)日：2000-08-29
申请号：US905537
申请日：1997-08-05
申请人： Doris Blortz , Hans Bohrmann , Barbara Frank , Rudi Muller , Richard Theobald
发明人： Doris Blortz , Hans Bohrmann , Barbara Frank , Rudi Muller , Richard Theobald
IPC分类号： A23L23/00 , A23L27/24 , A23L27/26 , A23L27/50 , A23L1/31
CPC分类号： A23L27/50 , A23L27/24
摘要： A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. Soy sauce technology can be successfully carried out on an animal raw material, without the disadvantages conventionally resulting in this case occurring, if the raw material used is smoked pork rind, in particular a smoked rind residue as arises in the production of smoked ham, preferably together with a vegetable protein source and/or carbohydrate source. This provides a soy sauce having a novel flavor with a full meaty to grilled flavor.
摘要翻译：一种调味酱的制造方法，其中将微生物发酵剂培养物在含有动物蛋白质源的基质上培养以得到曲，然后将其捣碎并进一步发酵。酱油技术可以在动物原料上成功进行，如果使用的原料是烟熏猪皮，特别是生产熏制火腿时产生的熏制的外皮残留物，那么传统上不会造成这种情况的缺点。以及植物蛋白源和/或碳水化合物源。这提供了一种具有新鲜风味的酱油，其具有充分的肉味烤香味。

3. 发明授权

US5407690A Process for the production of a seasoning sauce based on oat 失效
标题翻译：生产基于燕麦的调味酱的方法
公开(公告)号：US5407690A
公开(公告)日：1995-04-18
申请号：US134244
申请日：1993-10-08
申请人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
发明人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
IPC分类号： A23L27/10 , A23L23/00 , A23L27/24 , A23L27/50 , A23L27/60 , A23L1/22
CPC分类号： A23L27/50 , A23L27/24
摘要： A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.
摘要翻译：一种生产调味酱的方法，其包括燕麦粒作为底物，以得到较浅的色调。另外，在多步发酵期间存在的盐的水平是使用相对低的盐水来控制的。

4. 发明授权

US5407689A Process for the production of a seasoning sauce from bread 失效
标题翻译：从面包生产调味酱的工艺
公开(公告)号：US5407689A
公开(公告)日：1995-04-18
申请号：US134243
申请日：1993-10-08
申请人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
发明人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
IPC分类号： A23J1/00 , A23L27/10 , A21D2/00 , A23J3/00 , A23L7/104 , A23L7/25 , A23L23/00 , A23L27/24 , A23L27/50 , A23L27/60 , A23L1/22
CPC分类号： A23L27/50 , A23L27/24
摘要： A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.
摘要翻译：一种生产调味酱的方法，其中含有含有酵母的真菌覆盖的基质包括分开的小麦面筋面包。将底物用盐水捣碎，将糊状物进行三段发酵，然后通过挤压牧草和过滤来澄清。

5. 发明授权

US5908653A Seasoning sauce 失效
标题翻译：调味酱
公开(公告)号：US5908653A
公开(公告)日：1999-06-01
申请号：US910444
申请日：1997-08-05
申请人： Rolf Stute , Rudi Muller
发明人： Rolf Stute , Rudi Muller
IPC分类号： A23L23/00 , A23J3/34 , A23L27/00 , A23L27/21 , A23L27/24 , A23L27/50 , A23L1/238 , A21D2/00 , A23L1/10
CPC分类号： A23J3/346 , A23L27/24 , A23L27/50
摘要： Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.
摘要翻译：基于羽扇豆的调味酱，其具有比现有技术的可比调味酱更高的蛋白质分解程度和更高的水解度。调味酱可以通过加入米曲霉作为起始培养物将羽扇豆与碳水化合物源（优选小麦）一起经受固体培养物获得。加入盐水将得到的曲线捣碎，加入酵母发酵剂培养物（优选接合酵母属酵母）后进行发酵，然后进行熟化。

6. 发明授权

US4478431A Suspension system for vehicles 失效
标题翻译：车辆悬挂系统
公开(公告)号：US4478431A
公开(公告)日：1984-10-23
申请号：US324668
申请日：1981-11-24
申请人： Rudi Muller , Axel Pauly
发明人： Rudi Muller , Axel Pauly
IPC分类号： B60G11/30 , B60G15/00 , B60G15/12 , B60G17/04 , B60G11/26
CPC分类号： B60G15/12 , B60G11/30 , B60G15/00 , B60G17/04 , B60G17/0424 , B60G2204/80 , B60G2204/82 , B60G2204/8304 , B60G2500/2062 , B60G2500/2064
摘要： A suspension for a vehicle includes a displacer which can be actuated by the relative motions between a vehicle wheel and the vehicle body. The displacer includes a working space or chamber containing a flow medium connected by at least one throttle to one of at least two springs which can be loaded by the flow medium. The two springs have different load-dependent spring rate changes whereby the distribution of the volume proportions of flow medium displaced to the springs differs depending on the static flow medium pressure. At least one throttle which operates as a function of load is placed in front of the less progressive spring.
摘要翻译：用于车辆的悬架包括可由车轮和车身之间的相对运动致动的置换器。置换器包括工作空间或室，该工作空间或室包含通过至少一个节气门连接至至少两个可由流动介质加载的弹簧之一的流动介质。这两个弹簧具有不同的依赖负载的弹簧速率变化，由此取决于弹簧的流动介质的体积比例的分布根据静态流动介质压力而不同。至少一个作为负载的函数的节气门被放置在较不进行的弹簧的前面。

7. 发明申请

US20050266137A1 Food composition 审中-公开
标题翻译：食物组成
公开(公告)号：US20050266137A1
公开(公告)日：2005-12-01
申请号：US10932445
申请日：2004-09-02
申请人： Wolfgang Eppler , Brigitte Glaetsch , Jean Mahut , Rudi Muller
发明人： Wolfgang Eppler , Brigitte Glaetsch , Jean Mahut , Rudi Muller
IPC分类号： A23L1/05 , A23L1/29 , A23L1/305 , A23L1/307 , A23L1/308 , A61K38/01
CPC分类号： A23L33/28 , A23L33/175 , A23L33/19 , A23L33/20 , A23L33/40
摘要： A food composition comprising: (i) from 5 to 30 wt % hydrolysed gelatin, based on the total weight of the composition, and (ii) a tryptophan source, wherein the proportion of tryptophan in the tryptophan source is less than 100%, wherein at least 25% of the nutrient energy of the food composition is provided by protein, and wherein the composition comprises less than 25 wt % of dairy protein.
摘要翻译：一种食品组合物，其包含：（i）5至30重量％的水解明胶，基于组合物的总重量，和（ii）色氨酸源，其中色氨酸源中色氨酸的比例小于100％，其中食物组合物的营养能量的至少25％由蛋白质提供，并且其中所述组合物包含小于25重量％的乳蛋白质。

8. 发明申请

US20050129820A1 Composition comprising vegetables of the genus Capsicum and process for preparing the same 审中-公开
标题翻译：含有辣椒属蔬菜的组合物及其制备方法
公开(公告)号：US20050129820A1
公开(公告)日：2005-06-16
申请号：US11011293
申请日：2004-12-14
申请人： Rudi Muller , Jacqueline Steinert
发明人： Rudi Muller , Jacqueline Steinert
IPC分类号： A23L1/212 , A23L1/00
CPC分类号： C12Y302/01015 , A23L19/01 , A23L19/09
摘要： An edible composition comprising vegetables of the genus Capsicum having a good taste and considerable vitamin C content, and the process for preparing the same. The process comprising the steps of: (a) comminuting the vegetables, (b) subjecting the comminuted vegetables to an enzyme treatment with a pectinase enzyme preparation, (c) concentrating the enzyme-treated comminuted vegetables, wherein the vegetables are subjected to a dry heat treatment at a temperature of at least about 80° C. prior to, during, or after said comminuting step.
摘要翻译：一种含有辣椒属蔬菜的食用组合物，具有良好的味道和相当的维生素C含量及其制备方法。该方法包括以下步骤：（a）粉碎蔬菜，（b）使粉碎的蔬菜用果胶酶制剂进行酶处理，（c）浓缩经酶处理的经粉碎的蔬菜，其中蔬菜经受干燥在所述粉碎步骤之前，期间或之后，在至少约80℃的温度下进行热处理。

9. 发明授权

US4393985A Ladle shroud support assembly 失效
标题翻译：钢包护罩支撑组件
公开(公告)号：US4393985A
公开(公告)日：1983-07-19
申请号：US233367
申请日：1981-02-11
申请人： Rudi Muller , Wolfgang Loser
发明人： Rudi Muller , Wolfgang Loser
IPC分类号： B22D37/00 , B22D41/08
CPC分类号： B22D37/005
摘要： A support assembly for a pouring stream protection shroud 1 at the outlet gate of a metal pour vessel comprises an intermediate bearing ring 3 provided between a flange 2 of the protection shroud and a shroud holding ring 4 supporting said shroud at the outlet gate of the metal pour vessel. The holding ring may be provided with cooling gas channels 12, 13, and the bearing ring and holding ring are interlocked by pins 8 extending into a peripheral groove 7 formed in the holding ring and sandwiching a further intermediate bearing ring 16 therebetween. Lubricant may be supplied to the sliding surfaces through peripheral bores 6 and connecting bores 17 formed in the intermediate bearing rings.
摘要翻译：用于在金属浇注容器的出口处的倾倒流保护罩1的支撑组件包括设置在保护罩的凸缘2和在该金属的出口门处支撑所述护罩的护罩保持环4之间的中间轴承环3 倾倒船只保持环可以设置有冷却气体通道12,13，并且轴承环和保持环由销8互锁，销8延伸到形成在保持环中的周边槽7中，并在其间夹着另一个中间轴承环16。润滑剂可以通过周向孔6和形成在中间轴承环中的连接孔17被供应到滑动表面。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式