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1. 发明授权

US4091118A Process for the production of a vegetable-based sweetened condensed milk 失效
标题翻译：用于生产植物性甜炼乳的方法
公开(公告)号：US4091118A
公开(公告)日：1978-05-23
申请号：US738878
申请日：1976-11-04
申请人： Olivier de Rham
发明人： Olivier de Rham
IPC分类号： A23C11/10 , A23J3/14 , A23J3/16 , A23J3/20 , A23J3/34 , A23C11/00 , A23L1/20
CPC分类号： A23J3/346 , A23C11/10 , A23J3/14 , A23J3/16 , A23J3/20
摘要： A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. The proteins in suspension are subjected to a partial precipitation and the precipitated fraction is eliminated after the enzymatic hydrolysis step. A basic salt may be added to the mixture which may or may not have been subjected to the partial precipitation step. Partial precipitation is preferably brought about by addition of a calcium salt in a concentration of up to 0.001 to 0.1 M or by adjustment of the pH of the hydrolysed suspension to a value of from 4.5 to 7.
摘要翻译：提供了一种制备植物性甜炼乳的方法，其中将水溶液或悬浮液形式的植物蛋白质进行部分酶水解，并含有约4至9重量份脂肪的混合物，8 至18重量份的经处理的蛋白质，0至14重量份的乳糖，40至55重量份的蔗糖和25至32重量份的水。将悬浮液中的蛋白质进行部分沉淀，并在酶水解步骤后消除沉淀的级分。可以将碱性盐加入混合物中，该盐可以或可能不经过部分沉淀步骤。部分沉淀优选通过加入浓度高达0.001至0.1M的钙盐或通过将水解的悬浮液的pH调节至4.5至7的值来实现。

2. 发明授权

US4748034A Preparing a heat stable aqueous solution of whey proteins 失效
标题翻译：制备热稳定的乳清蛋白水溶液
公开(公告)号：US4748034A
公开(公告)日：1988-05-31
申请号：US854057
申请日：1986-04-18
申请人： Olivier de Rham
发明人： Olivier de Rham
IPC分类号： A23C9/142 , A23C9/146 , A23C21/00 , A23J1/20 , A23J3/08 , A23C21/08 , A23C21/10
CPC分类号： A23C21/00 , A23C9/1425 , A23C9/1427 , A23C9/146 , A23J3/08
摘要： A process for the production of a whey product which contains whey proteins in a form which is heat stable at a neutral pH. An aqueous solution which contains whey proteins in a form which has not been rendered insoluble is prepared and the Ca, Mg, citrate and/or phosphate concentrations of the solution are adjusted as is its pH to conform to the relationships:[Ca+Mg - citrate]
摘要翻译：一种制备乳清产品的方法，该乳清产品含有在中性pH下是热稳定的形式的乳清蛋白。制备含有未变成不溶性形式的乳清蛋白质的水溶液，并调节溶液的Ca，Mg，柠檬酸盐和/或磷酸盐浓度，使其pH达到以下关系：[Ca + Mg- 柠檬酸盐]当pH6.2时pH5.2时pH <6.2 [Ca + Mg - 柠檬酸盐] <4mM，当7.2时pH值为7.2，[Ca + Mg - 柠檬酸 - 磷酸盐] <4mM

3. 发明授权

US4156028A Process for producing proteinic filaments of high nutritive value 失效
标题翻译：生产高营养价值的蛋白丝的方法
公开(公告)号：US4156028A
公开(公告)日：1979-05-22
申请号：US774110
申请日：1977-03-03
申请人： Jaime Hidalgo , Olivier DE Rham , Paul Van de Rovaart
发明人： Jaime Hidalgo , Olivier DE Rham , Paul Van de Rovaart
IPC分类号： A23J3/28 , A23L1/00 , A23P1/00
CPC分类号： A23J3/28 , Y10S426/802
摘要： A process for producing proteinic filaments of high nutritive value, which comprises preparing an alkaline solution containing a mixture of proteins consisting essentially of (1) proteins of vegetable origin and (2) proteins of whey and containing up to 50% by weight of proteins of whey, and passing the solution through spinnerets into an acid coagulation bath to form proteinic filaments therein.
摘要翻译：一种生产高营养价值的蛋白质长丝的方法，其包括制备含有基本上由（1）植物来源的蛋白质和（2）乳清蛋白质组成的蛋白质混合物的混合物的碱性溶液，并且含有至多50重量％乳清，并将溶液通过喷丝头进入酸性凝固浴中以在其中形成蛋白质丝。

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