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1. 发明授权

US5366754A Reduced fat peanut butter product and method of making 失效
标题翻译：减脂花生酱产品及制作方法
公开(公告)号：US5366754A
公开(公告)日：1994-11-22
申请号：US80313
申请日：1993-06-22
申请人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
发明人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10 , Y10S426/804
摘要： A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.
摘要翻译：一种低脂肪，高湿度的花生酱组合物，其含有0至50％花生粉，其具有小于约1％的花生油和0至约50％的含脂肪的花生酱源，其选自不脱脂的花生酱具有约50％花生油和部分脱脂花生酱的花生含有约12％至约30％的花生油。花生粉和花生酱以足以提供约10％至约24％的花生蛋白的水平存在于组合物中。组合物还任选地包含0至约10％的选自乳清蛋白分离物，花生蛋白分离物和乳清蛋白浓缩物的蛋白质来源。花生酱组合物具有约23％至约40％的水分。花生酱组合物还包括湿润剂和乳化剂体系，其包含山梨糖醇，卵磷脂，甘油，硬脂酰乳酸钠，黄原胶，并且可任选地包括多磷酸酯。保湿剂和乳化剂体系以足以提供小于约0.91的水活度（Aw）的水平存在。花生酱组合物具有约1％至约25％的植物油，优选花生油。

2. 发明授权

US6093434A Enhanced cholesterol extraction from egg yolk 失效
标题翻译：从蛋黄增强胆固醇提取
公开(公告)号：US6093434A
公开(公告)日：2000-07-25
申请号：US97589
申请日：1993-07-26
申请人： Mark Kijowski , Stephen P. Lombardo
发明人： Mark Kijowski , Stephen P. Lombardo
IPC分类号： A23L5/20 , A23L15/00 , A23L1/28 , A23L1/32 , A23P1/00
CPC分类号： A23L15/00 , A23L5/23 , A23V2002/00
摘要： A method of removing cholesterol from egg yolk by shearing a mixture of oil:egg yolk:water ratio of about 3:1:0.8 to about 1.5:1:0.4 where the temperature of the mixture during shearing is between about 124.degree. to about 148.degree. F.
摘要翻译：通过剪切油的混合物：蛋黄：水比例为约3:1:0.8至约1.5:1:1.4从蛋黄中去除胆固醇的方法，其中剪切时混合物的温度为约124℃至约148℃ DEG F.

3. 发明授权

US5312640A Reduction of cholesterol in egg yolk by the addition of either acid or both salt and acid 失效
标题翻译：通过加入酸或盐和酸来降低蛋黄中的胆固醇
公开(公告)号：US5312640A
公开(公告)日：1994-05-17
申请号：US108178
申请日：1993-08-17
申请人： Stephen P. Lombardo , Mark Kijowski
发明人： Stephen P. Lombardo , Mark Kijowski
IPC分类号： A23L5/20 , A23L15/00 , C07J9/00 , C07J75/00 , A23L1/015
CPC分类号： A23L15/00 , A23L5/23 , A23V2002/00
摘要： The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.
摘要翻译：该方法通常包括通过将食品级酸和盐与水和油混合以形成混合物从蛋黄中去除胆固醇。该混合物与蛋黄结合形成混合物，其中油与蛋黄的比例在约2.4:1至约1:1之间，水：盐：食品级酸之比在该范围内为约0.30：0.14：0.003至约0.70：0.45：0.056，基于无盐蛋黄的重量。将混合物剪切并离心以将混合物分离成第一和第二料流，其中第一料流含有蛋黄和水，第二料流含有胆固醇和油。

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