利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

80 条记录 (耗时 0.015 秒)

    METHODS OF PRODUCING CHEESE CRISPS, CHEESE CRISPS AND CONSUMER GOODS CONTAINING CHEESE CRISPS
    1.
    发明公开
    METHODS OF PRODUCING CHEESE CRISPS, CHEESE CRISPS AND CONSUMER GOODS CONTAINING CHEESE CRISPS 审中-公开
    用于生产奶酪片，芝士片和消费类产品这种奶酪CHIPS

    公开(公告)号：EP2770840A1

    公开(公告)日：2014-09-03

    申请号：EP11799891.4

    申请日：2011-10-31

    申请人： Firma Produkcyjno-Handlowa "Paula"

    发明人： RADAS, Adam

    IPC分类号： A23C19/00 ,  A23C19/09 ,  A23C19/097 ,  A23L1/164 ,  A23P1/00

    CPC分类号： A23C19/0912 ,  A23C1/00 ,  A23C19/0925 ,  A23C19/097 ,  A23C19/14 ,  A23L3/361 ,  A23L3/54 ,  A23L5/34

    摘要： The subject of this invention is a method of manufacturing cheese crisps, cheese crisps and food produce containing cheese crisps, applicable in food industry. The method states, that cheese is checked under a metal detector, cut with a food sheer into slices between 1 - 7 mm thick and an optical detector is used to check for the presence of any foreign bodies within the produce, whilst cheese slices are frozen to temperature between -5 to -30C by cold air stream of temperature between -20 to -150C for 5 to 40 minutes. Cheese slices are aerated by rapid water evaporation, which causes the appearance of typical smaller and/or larger bubbles increasing the product volume, whilst aeration process is conducted in a microwave - vacuum dryer between 1 - 20 minutes, with pressure between 15 - 100 hPa and applied microwave power between 5 - 120 kW. After the aeration process, cheese slices are mixed with seasoning, whilst slices are post dried in temperature between 20 - 65C for 0.5 to 2 hours, to obtain moisture level between 1 - 9%, which gives the crunchiness effect, and after post drying process cheese is sieved and accepted fractions are packed. Cheese crisps comprise of a product in form of up to 3 mm thick dried cheese slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass. Tissue of dried cheese slices is aerated with air bubbles increasing the product volume, and surface of slices is covered with smaller and/or larger bubbles. The product is a mixture containing cheese crisps and/or cheese crisps with different flavours in quantity between 5 - 95% and/or fruit crisps in quantity between 5 - 95% and/or vegetable crisps in quantity between 5 - 95%, whilst crisps comprise of dried up to 3 mm thick slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass.

    PUFFED CHEESE PRODUCT AND PROCESS FOR MAKING SAME
    3.
    发明公开
    PUFFED CHEESE PRODUCT AND PROCESS FOR MAKING SAME 审中-公开
    膨化干酪制品和方法及其

    公开(公告)号：EP1802201A1

    公开(公告)日：2007-07-04

    申请号：EP05809972.2

    申请日：2005-10-13

    申请人： KRAFT FOODS HOLDINGS, INC.

    发明人： MILLER, Miranda

    IPC分类号： A23C19/09 ,  A23C19/14 ,  A23C19/086 ,  A23P1/06 ,  A23P1/08 ,  A23L1/48

    CPC分类号： A23C19/0912 ,  A23P20/105 ,  A23P20/11 ,  A23P20/12

    摘要： A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to puffing the pieces into a shelf-stable savory crispy puffed cheese product. The resulting snack food product comprises puffed cheese pieces having generally uniform expanded structures free of large voids and which do not stick tightly or clump to each other.

    FOOD PRODUCT OF CHEESE AND PEPPER AND PROCESS OF ITS PRODUCTION
    5.
    发明公开
    FOOD PRODUCT OF CHEESE AND PEPPER AND PROCESS OF ITS PRODUCTION 审中-公开
    用于生产奶酪和辣椒过程的食品产品

    公开(公告)号：EP1615504A1

    公开(公告)日：2006-01-18

    申请号：EP04727952.6

    申请日：2004-04-16

    申请人： Hrenovic, Ivica

    发明人： HRENOVIC, Ivica ,  RADOJCIC, Milan

    IPC分类号： A23C19/08 ,  A23C19/082 ,  A23C19/084 ,  A23P1/08

    CPC分类号： A23C19/16 ,  A23C19/09 ,  A23C19/0912

    摘要： Food product of cheese and pepper intended for human consumption consisting of: • 35 - 40% of weight share of cheese blend of one, two or more kinds of cow, sheep or goat milk cheese; • 35 - 40% of weight share of baked peppers in pieces; • 20 - 25% of weight share of breading mix and; •2 - 4% of weight share of additives: vegetable oil, salt and seasoning. Pieces of the product which mass amounts approximately to 100 g of cylindrical or other form, consist of the cheese blend in baked pepper coated with breading mix. By varying the composition of components it is possible to obtain the food product with various nutritional and health characteristics that may be used as a main meal or in combination with other meat or meatless meals on any occasion. It is produced by a simple technological process as the product in small quantities in households or as industrial food product in large series.

    Method for preparing a crumbly dairy product with expanded structure
    6.
    发明公开
    Method for preparing a crumbly dairy product with expanded structure 有权
    Verfahren zur Herstellung eineskrümeligenMilchproduktes mit expandierter Struktur

    公开(公告)号：EP1614355A1

    公开(公告)日：2006-01-11

    申请号：EP04425510.7

    申请日：2004-07-09

    申请人： Prestini, Luigi

    发明人： Prestini, Luigi

    IPC分类号： A23C19/09

    CPC分类号： A23C19/0912

    摘要： Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is subjected to immediate cooling with dry air at 4-10°C, wherein the starting hard cheese is finely divided.

    摘要翻译： 用于制备脆性和膨胀的乳制品的方法，包括以下步骤：使湿度含量低于或等于45％的硬质干酪经微波处理，直到湿度含量低于15％的易碎和膨胀产品， 得到，其用4-10℃的干燥空气立即冷却，其中起始硬奶酪被细分。

    Produit alimentaire à texture fibreuse obtenue à partir de protéines de lactosérum
    8.
    发明公开
    Produit alimentaire à texture fibreuse obtenue à partir de protéines de lactosérum 有权
    Nahrungsmittel mit faseriger Textur，das aus Molkeproteinen erzeugt wurde

    公开(公告)号：EP1059040A1

    公开(公告)日：2000-12-13

    申请号：EP00401649.9

    申请日：2000-06-09

    申请人： BONGRAIN S.A.

    发明人： Roussel, Laurence ,  Buret, Florence ,  Lechat, Yves

    IPC分类号： A23J3/08 ,  A23J3/22 ,  A23J3/26 ,  A23P1/12

    CPC分类号： A23C19/0912 ,  A23J3/08 ,  A23J3/225 ,  A23J3/227 ,  A23J3/265 ,  A23P30/20 ,  A23P30/25 ,  D01D5/08 ,  D01F4/00

    摘要： Produit alimentaire 17 obtenu par cuisson-extrusion d'un mélange d'origine laitière ou fromagère présentant une structure fibrée, caractérisé en ce que les fibres forment un réseau de fibres macroscopiques, d'un diamètre de l'ordre de 0.1 mm à 1 mm, ramifiées en fibres microscopiques d'un diamètre de l'ordre de 1 µm à 0.1 mm, la matière sèche du produit étant issue au moins pour partie de lactosérum.

    摘要翻译： 通过蒸煮挤出来自牛奶或奶酪并含有乳糖蛋白（LSP）的混合物获得的新型食品（A）具有定向纤维结构，其中纤维形成直径为0.1-1mm的宏观纤维网络， 直径为1μm至0.1mm的微观纤维分枝。 包括以下独立权利要求：（i）包含（A）的食品制剂，加入其他食品成分; （ii）（A）的生产，通过以下方式：（a）将包括LSP的原料引入具有至少一个螺杆的挤出机中; （b）在材料首先混合并加热至约3分钟的条件下运输材料通过挤出机的筒体。 130摄氏度，然后融化和塑化在130多（一般140-200）℃和0-50巴; 和（c）通过模具挤出混合物，使得材料变形，成形并冷却以得到纤维产品（A）; （iii）用于执行方法（ii）的装置，包括具有伸长的筒体的螺杆挤出机，沿相同方向旋转的两个相同的螺杆，进料装置，加热器和模具，其中所述筒体包括第一进料区 ，第二区域，用于混合，任选地将材料水合和加热至至少30℃的芯温度和至多一个第三熔化和增塑区域，其处于大于130（通常为140-200℃）和0-50巴 。