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1. 发明授权

US4370353A Acid-resisting whipping cream powder and process for producing the same 失效
标题翻译：耐酸奶油粉及其制造方法
公开(公告)号：US4370353A
公开(公告)日：1983-01-25
申请号：US195187
申请日：1980-10-08
申请人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji , Kazuuki Fujisaki
发明人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji , Kazuuki Fujisaki
IPC分类号： A23C13/12 , A23C13/14 , A23L9/20 , A23L1/19
CPC分类号： A23C13/14 , A23C13/125 , A23L9/22
摘要： An acid-resisting whipping cream powder which comprises sodium or calcium caseinate, a vehicle, a fat or oil, an acetylated monoglyceride and a cyclic phosphate and/or a polymer material. The acid-resisting whipping cream powder is easily reconstituted and incorporated with gas by whipping even under an acidic condition to give a whipped cream of rich volume. The cream powder is produced by dispersing or dissolving the caseinate and the vehicle in water or a liquid medium suitable for food and drink, adding thereto the fat or oil and the acetylated monoglyceride, emulsifying the mixture, adding thereto the cyclic phosphate and/or the polymer material, homogenizing the mixture and then spray-drying the homogenized mixture.
摘要翻译：一种耐酸的搅打奶油粉末，其包含酪蛋白酸钠或钙，载体，脂肪或油，乙酰化单酸甘油酯和环状磷酸酯和/或聚合物材料。耐酸的搅打奶油粉末即使在酸性条件下也能通过搅打而容易地重新配制并加入气体中，从而产生体积丰富的搅打奶油。奶油粉末通过将酪蛋白酸盐和载体分散或溶解在适于食品和饮料的水或液体培养基中，加入脂肪或油和乙酰化单甘油酯，乳化混合物，向其中加入环状磷酸盐和/或聚合物材料，均化混合物，然后喷雾干燥均质混合物。

2. 发明授权

US4656046A Process for preparing milk protein resistant to acids and bases 失效
标题翻译：制备耐酸和碱的牛奶蛋白的方法
公开(公告)号：US4656046A
公开(公告)日：1987-04-07
申请号：US769871
申请日：1985-08-27
申请人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
发明人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
IPC分类号： A23J1/20 , A21C3/02 , A23J3/00 , A23J3/08 , A23J3/10 , A23J3/02
CPC分类号： A23J3/10
摘要： A process for preparing a milk protein resistent to acids and bases which comprises subjecting an aqueous solution or dispersion containing casein and 0.5-30 parts of an acidic polysaccharide per 100 parts of casein at pH of 7.3-10.5 and at a temperature of 70.degree. C. or higher for 3 minutes or more. When the heat treatment is carried out in the presence of calcium or magnesium ion in an amount of up to 1.4 parts by weight per 100 parts of casein, thickening activity of the milk protein is further improved.
摘要翻译：一种制备耐酸性和碱性的乳蛋白的方法，其包括将每100份酪蛋白含有酪蛋白的水溶液或分散液和0.5-30份酸性多糖，pH为7.3-10.5，温度为70℃ 3分钟以上。在钙或镁离子存在下，以每100份酪蛋白高达1.4重量份的量进行热处理时，进一步提高了乳蛋白的增稠活性。

3. 发明授权

US4656041A Process for preparing heat resistant milk protein having good processability 失效
标题翻译：制备具有良好加工性能的耐热乳蛋白的方法
公开(公告)号：US4656041A
公开(公告)日：1987-04-07
申请号：US769738
申请日：1985-08-27
申请人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
发明人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
IPC分类号： A23J1/20 , A23J3/00 , A23J3/08 , A23J3/10 , A23J3/02
CPC分类号： A23J3/10 , Y10S426/802
摘要： A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 and at a temperature of 70.degree. C. or higher for 5 minutes or more, forming the resultant into a desired shape, and soaking in an aqueous solution containing multivalent metallic compound in an amount of 10 mM or more as a multivalent metal.
摘要翻译：一种制备具有优异加工性的耐热乳蛋白的方法，其包括使含酪蛋白和酸性多糖的水溶液或分散体的pH为7.5-10.5，在70℃或更高的温度下进行5分钟以上，形成将所得物形成所需形状，并浸渍在含有多价金属化合物的水溶液中，其量为10mM以上，作为多价金属。

4. 发明授权

US4650856A Process for producing gluten having high solubility 失效
标题翻译：生产高溶解度的麸质的方法
公开(公告)号：US4650856A
公开(公告)日：1987-03-17
申请号：US732275
申请日：1985-05-09
申请人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
发明人： Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
IPC分类号： A23J1/12 , A23J3/00 , A23J3/18
CPC分类号： A23J3/18
摘要： A process for producing gluten having high solubility which comprises heating an aqueous acidic solution of gluten and one or more proteins selected from the group consisting of albumins and globulins in an amount of one half or less of that of gluten under acidic conditions and then, after cooling, neutralizing the solution, if necessary.
摘要翻译：一种生产具有高溶解度的麸质的方法，其包括在酸性条件下加热谷蛋白的酸性水溶液和选自蛋白质和球蛋白的一种或多种蛋白质的量的一半以下，然后，在冷却，中和溶液，如有必要。

5. 发明授权

US4275084A Formed food product of microfibrillar protein and process for the production thereof 失效
标题翻译：微纤维蛋白的成型食品及其生产方法
公开(公告)号：US4275084A
公开(公告)日：1981-06-23
申请号：US102483
申请日：1979-12-11
申请人： Shuzo Ohyabu , Syozi Kurosaki , Keiji Matsumura , Hiroyuki Akasu , Takeo Akiya , Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji , Akiko Miyanaka
发明人： Shuzo Ohyabu , Syozi Kurosaki , Keiji Matsumura , Hiroyuki Akasu , Takeo Akiya , Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji , Akiko Miyanaka
IPC分类号： A23J3/00 , A23J3/10 , A23J3/22 , D01F4/00 , D01F4/04
CPC分类号： A23J3/227 , D01F4/00 , Y10S426/802
摘要： There is disclosed a formed food product of microfibrillar protein comprising a bundle of microfibrillar protein having a diameter of fiber of 10.mu. or less and a high heat resistance (A) and a microfibrillar protein having a diameter of fiber of 10.mu. or less and a low heat resistance (B) and optionally one or more fillers and/or other additives, which has similar structure and texture to those of cooked natural meats and has excellent stability to hot water cooking, excellent shape retention and good texture, and hence is useful as an artificial meat product.
摘要翻译：公开了一种微纤维蛋白质的成形食品，其包含纤维直径为10μm以下，高耐热性（A）和纤维直径为10μm以下的微原纤维的纤维束，低耐热性（B）和任选的一种或多种填充剂和/或其它添加剂，其具有与煮熟的天然肉类相似的结构和质地，并且对热水烹饪具有优异的稳定性，优异的保形性和良好的质地，因此是有用的作为人造肉制品。

6. 发明授权

US4165392A Process for producing fibrous high-protein food 失效
标题翻译：生产纤维性高蛋白食品的方法
公开(公告)号：US4165392A
公开(公告)日：1979-08-21
申请号：US760293
申请日：1977-01-17
申请人： Syuji Kawai , Shuzo Ohyabu , Takeo Akiya , Shunichiro Horio , Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
发明人： Syuji Kawai , Shuzo Ohyabu , Takeo Akiya , Shunichiro Horio , Naoki Yagi , Kwang Y. Kim , Tarushige Nakaji
IPC分类号： A23J3/00 , A23J3/10 , A23J3/28
CPC分类号： A23J3/285 , Y10S426/802
摘要： A process for producing a meat-simulating, fibrous high-protein food from a starting milk material such as a milk, a skim milk, a casein or the like, which comprises the steps of (1) converting the starting milk material into a fibrous composition by a known method such as gelling the starting milk material and applying a stress to the resulting gel composition; (2) after or during the conversion step, prestabilizing the resulting fibrous composition in an acidic bath of pH 0 to 5 containing 0.5 to 25% by weight of one or more specific acidic compounds for 10 seconds to 5 minutes; and then (3) actually stabilizing the resultant fibrous composition in a saline bath of pH 2.5 to 6.5 containing at least one salt selected from a potassium salt, a sodium salt or a calcium salt in an amount of 0.3 to 6 gram equivalents/L as the total cation concentration of the bath, at 90.degree. to 130.degree. C. for 20 minutes to 3 hours.
摘要翻译：一种从牛奶，脱脂乳，酪蛋白等起始乳料制造肉模拟纤维状高蛋白食品的方法，其特征在于，包括以下步骤：（1）将起始乳料转化为纤维状通过已知方法的组合，例如胶凝原始原料并向所得凝胶组合物施加应力; （2）在转化步骤之后或期间，将所得纤维组合物在含有0.5至25重量％的一种或多种特定酸性化合物的pH 0至5的酸性浴中预稳定10秒至5分钟; 然后（3）将得到的纤维组合物实际上稳定在含有至少一种选自钾盐，钠盐或钙盐的盐的pH为2.5至6.5的盐浴中，其量为0.3至6克当量/ L，浴的总阳离子浓度，在90℃至130℃下进行20分钟至3小时。

7. 发明授权

US4251567A Process for producing a fibrous milk protein product 失效
标题翻译：纤维性乳蛋白制品的制造方法
公开(公告)号：US4251567A
公开(公告)日：1981-02-17
申请号：US944525
申请日：1978-09-21
申请人： Shuzo Ohyabu , Syuji Kawai , Hiroyuki Akasu , Takeo Akiya , Keiji Matsumura , Naoki Yagi , Kwang Young Kim , Tarushige Nakaji
发明人： Shuzo Ohyabu , Syuji Kawai , Hiroyuki Akasu , Takeo Akiya , Keiji Matsumura , Naoki Yagi , Kwang Young Kim , Tarushige Nakaji
IPC分类号： A23J3/00 , A23J3/10 , A23J3/28 , A23J1/20
CPC分类号： A23J3/285 , A23J3/28 , Y10S426/802
摘要： A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135.degree. C. for 4 minutes) which is produced by forming the starting milk protein into a fibrous composition and then treating the fibrous composition in an aqueous solution containing at least one of sodium, potassium and calcium salts and also an aldehyde type crosslinking agent having a ratio of molecular weight (M) to number of aldehyde groups (n) of 120 to 360 (e.g. lactose) at a pH of 2.5 to 6.5 and at 100.degree. to 140.degree. C. for 20 minutes to 3 hours.
摘要翻译：一种具有高拉伸伸长率（115-380％）和对热水烹饪（耐受135℃热水处理4分钟）的优异稳定性的纤维性乳蛋白产品，其通过将起始乳蛋白形成为纤维组合物，然后在含有钠，钾和钙盐中的至少一种的水溶液中处理纤维组合物，还有一种醛类交联剂，其分子量（M）与醛基数（n）的比值为120 至360（例如乳糖），pH为2.5至6.5，在100至140℃下进行20分钟至3小时。

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