PH PH ADJUSTED PULSE PROTEIN PRODUCT
약 4.4 미만의 pH 에서 수성 매질에 용융되고 그 pH 범위에서 내열성을 가지는 적어도 약 60wt%(N×6.25)d.b.의 단백질 함량을 가지는 콩류 단백질 제품의 수용액이 약 6 내지 8 의 pH 로 조정된다. 획득된 제품은 그 제품을 건조하고, 침전된 콩류 단백질 물질을 회수 및 건조하거나, 그 제품을 열처리 및 건조하거나 또는 그 제품을 열처리 및 회수하고 침전된 콩류 단백질 물질을 건조함으로써 처리된다. An aqueous solution of a pulse protein product having a protein c...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; kor |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | SCHWEIZER MARTIN SEGALL KEVIN I |
| description | 약 4.4 미만의 pH 에서 수성 매질에 용융되고 그 pH 범위에서 내열성을 가지는 적어도 약 60wt%(N×6.25)d.b.의 단백질 함량을 가지는 콩류 단백질 제품의 수용액이 약 6 내지 8 의 pH 로 조정된다. 획득된 제품은 그 제품을 건조하고, 침전된 콩류 단백질 물질을 회수 및 건조하거나, 그 제품을 열처리 및 건조하거나 또는 그 제품을 열처리 및 회수하고 침전된 콩류 단백질 물질을 건조함으로써 처리된다.
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20210013364A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20210013364A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20210013364A3</originalsourceid><addsrcrecordid>eNrjZFAJ8FAAIkcXr9DgEFcXhYBQn2BXhYAg_xBXTz8Q7RLqHMLDwJqWmFOcyguluRmU3VxDnD10Uwvy41OLCxKTU_NSS-K9g4wMjAwNDAyNjc1MHI2JUwUA_ygjwg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PH PH ADJUSTED PULSE PROTEIN PRODUCT</title><source>esp@cenet</source><creator>SCHWEIZER MARTIN ; SEGALL KEVIN I</creator><creatorcontrib>SCHWEIZER MARTIN ; SEGALL KEVIN I</creatorcontrib><description>약 4.4 미만의 pH 에서 수성 매질에 용융되고 그 pH 범위에서 내열성을 가지는 적어도 약 60wt%(N×6.25)d.b.의 단백질 함량을 가지는 콩류 단백질 제품의 수용액이 약 6 내지 8 의 pH 로 조정된다. 획득된 제품은 그 제품을 건조하고, 침전된 콩류 단백질 물질을 회수 및 건조하거나, 그 제품을 열처리 및 건조하거나 또는 그 제품을 열처리 및 회수하고 침전된 콩류 단백질 물질을 건조함으로써 처리된다.
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.</description><language>eng ; kor</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210203&DB=EPODOC&CC=KR&NR=20210013364A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210203&DB=EPODOC&CC=KR&NR=20210013364A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SCHWEIZER MARTIN</creatorcontrib><creatorcontrib>SEGALL KEVIN I</creatorcontrib><title>PH PH ADJUSTED PULSE PROTEIN PRODUCT</title><description>약 4.4 미만의 pH 에서 수성 매질에 용융되고 그 pH 범위에서 내열성을 가지는 적어도 약 60wt%(N×6.25)d.b.의 단백질 함량을 가지는 콩류 단백질 제품의 수용액이 약 6 내지 8 의 pH 로 조정된다. 획득된 제품은 그 제품을 건조하고, 침전된 콩류 단백질 물질을 회수 및 건조하거나, 그 제품을 열처리 및 건조하거나 또는 그 제품을 열처리 및 회수하고 침전된 콩류 단백질 물질을 건조함으로써 처리된다.
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAJ8FAAIkcXr9DgEFcXhYBQn2BXhYAg_xBXTz8Q7RLqHMLDwJqWmFOcyguluRmU3VxDnD10Uwvy41OLCxKTU_NSS-K9g4wMjAwNDAyNjc1MHI2JUwUA_ygjwg</recordid><startdate>20210203</startdate><enddate>20210203</enddate><creator>SCHWEIZER MARTIN</creator><creator>SEGALL KEVIN I</creator><scope>EVB</scope></search><sort><creationdate>20210203</creationdate><title>PH PH ADJUSTED PULSE PROTEIN PRODUCT</title><author>SCHWEIZER MARTIN ; SEGALL KEVIN I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20210013364A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2021</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>SCHWEIZER MARTIN</creatorcontrib><creatorcontrib>SEGALL KEVIN I</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SCHWEIZER MARTIN</au><au>SEGALL KEVIN I</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PH PH ADJUSTED PULSE PROTEIN PRODUCT</title><date>2021-02-03</date><risdate>2021</risdate><abstract>약 4.4 미만의 pH 에서 수성 매질에 용융되고 그 pH 범위에서 내열성을 가지는 적어도 약 60wt%(N×6.25)d.b.의 단백질 함량을 가지는 콩류 단백질 제품의 수용액이 약 6 내지 8 의 pH 로 조정된다. 획득된 제품은 그 제품을 건조하고, 침전된 콩류 단백질 물질을 회수 및 건조하거나, 그 제품을 열처리 및 건조하거나 또는 그 제품을 열처리 및 회수하고 침전된 콩류 단백질 물질을 건조함으로써 처리된다.
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; kor |
| recordid | cdi_epo_espacenet_KR20210013364A |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | PH PH ADJUSTED PULSE PROTEIN PRODUCT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T19%3A32%3A35IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SCHWEIZER%20MARTIN&rft.date=2021-02-03&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20210013364A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |