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1. 发明授权

US4517218A Preparation of imitation foods of a tender texture from proteinaceous extrudates 失效
标题翻译：从蛋白质挤出物制备柔软质地的仿制食品
公开(公告)号：US4517218A
公开(公告)日：1985-05-14
申请号：US534450
申请日：1983-09-21
申请人： Walter C. Yackel, Jr. , William E. Hebenstreit
发明人： Walter C. Yackel, Jr. , William E. Hebenstreit
IPC分类号： A23J3/26 , A23J3/00
CPC分类号： A23J3/26 , Y10S426/802
摘要： Vegetable protein extrudates substantially free from internal voids with a densely compacted stratum of laminae may be used to prepare imitation products which simulate the tender, succulent textural properties of freshly cooked natural products such as cooked mushrooms and shellfish products. The extrudates are prepared by the thermoplastic extrusion of proteinaceous feed material slurry containing more than 50% by weight water under conditions which prevent internal void formation and provide a highly laminated extrudate structure. The textural properties are imparted to the extrudate by retorting in the presence of pH 5.5-6.5 saline solutions.
摘要翻译：可以使用基本上没有内部空隙的植物蛋白质挤出物，其具有致密层压的层状层，以制备模拟产品，其模拟新鲜熟的天然产物如熟蘑菇和贝类产品的嫩嫩，多汁的结构性质。通过在防止内部空隙形成并提供高度层压的挤出物结构的条件下通过热塑性挤出含有大于50重量％水的蛋白质原料浆料制备挤出物。通过在pH 5.5-6.5盐水溶液的存在下进行蒸煮，赋予挤出物的结构性能。

2. 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。

3. 发明授权

US4349576A Soy isolate in meltable imitation cheese 失效
标题翻译：可溶性模仿奶酪中的大豆分离物
公开(公告)号：US4349576A
公开(公告)日：1982-09-14
申请号：US220680
申请日：1980-12-29
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 , A23C19/055
CPC分类号： A23J3/14 , A23C20/00 , A23J1/14 , 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％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。

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