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10 条记录 (耗时 0.014 秒)

    High moisture cream cheese texture control
    2.
    发明公开
    High moisture cream cheese texture control 有权
    纹理控制奶油芝士高水分

    公开(公告)号：EP1214884A3

    公开(公告)日：2003-05-14

    申请号：EP01310448.4

    申请日：2001-12-14

    申请人： Kraft Foods Holdings, Inc.

    发明人： Laye, Isabelle Marie-Francoise ,  Loh, Jimbay P. ,  Pechak, David Glenn ,  Cha, Alice Shen ,  Campbell, Bruce Edward ,  Lindstrom, Ted Riley ,  Zwolfer, Matthew

    IPC分类号： A23C19/076 ,  A23C19/05 ,  A23C20/00

    CPC分类号： A23C19/053 ,  A23C19/0765

    摘要： A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in significantly increased levels of firmness in the final cream cheese product. The cream cheese is obtained by blending a non-fat cultured mix component having a casein to whey ratio of less than 75:25, an emulsion component and a salt/gum component, followed by homogenisation and blending additional water with the homogenized blend.

    Cream cheese made from whey protein polymers
    4.
    发明公开
    Cream cheese made from whey protein polymers 审中-公开
    Rahmkäseaus Molkeeiweisspolymeren

    公开(公告)号：EP1561383A1

    公开(公告)日：2005-08-10

    申请号：EP04257235.4

    申请日：2004-11-22

    申请人： Kraft Foods Holdings, Inc.

    发明人： Lindstrom, Ted Riley ,  Mehring, Amanda Dees ,  Hudson, Heather Michelle

    IPC分类号： A23C19/09 ,  A23C20/00 ,  A23C21/06

    CPC分类号： A23C19/0917 ,  A23C20/00

    摘要： This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

    摘要翻译： 本发明涉及一种干酪制品和一种制备干酪制品的新方法。 更具体地，本发明涉及使用可从乳清蛋白浓缩物获得的可食用脂肪和聚合乳清蛋白作为蛋白质来制备的奶油干酪产品。 根据本发明方法制备的奶油干酪产品具有出人意料的坚固性增加并具有优异的脱水收缩性能。

    Process for making caseinless cream cheese-like products
    5.
    发明公开
    Process for making caseinless cream cheese-like products 有权
    一种制备酪蛋白产品rahmkäseähnlichen过程

    公开(公告)号：EP1201134A3

    公开(公告)日：2003-05-14

    申请号：EP01308934.7

    申请日：2001-10-19

    申请人： Kraft Foods Holdings, Inc.

    发明人： Han, Xiao-Qing ,  Loh, Jimbay P. ,  Gregg, John A. ,  Lindstrom, Ted Riley

    IPC分类号： A23C20/00 ,  A23C19/068 ,  A23C19/076

    CPC分类号： A23C20/00 ,  A23C19/028 ,  A23C19/076

    摘要： The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, e.g. whey protein or soy protein, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g., gums), other emulsifiers, salts, coloring, and flavorings can be added to the mixture or to the emulsion (i.e., prior to the first or the second homogenization step).

    High moisture cream cheese texture control
    6.
    发明公开
    High moisture cream cheese texture control 有权
    纹理控制奶油芝士高水分

    公开(公告)号：EP1214884A2

    公开(公告)日：2002-06-19

    申请号：EP01310448.4

    申请日：2001-12-14

    申请人： Kraft Foods Holdings, Inc.

    发明人： Laye, Isabelle Marie-Francoise ,  Loh, Jimbay P. ,  Pechak, David Glenn ,  Cha, Alice Shen ,  Campbell, Bruce Edward ,  Lindstrom, Ted Riley ,  Zwolfer, Matthew

    IPC分类号： A23C19/076

    CPC分类号： A23C19/053 ,  A23C19/0765

    摘要： A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.

    Modified Whey Protein for Low Casein Processed Cheese
    7.
    发明公开
    Modified Whey Protein for Low Casein Processed Cheese 审中-公开
    调味剂MolkeproteinfürverarbeitetenKäsemit niedrigem Caseinanteil

    公开(公告)号：EP1854362A1

    公开(公告)日：2007-11-14

    申请号：EP07107511.3

    申请日：2007-05-04

    申请人： KRAFT FOODS HOLDINGS, INC.

    发明人： Ma, Yinqing ,  Lindstrom, Ted Riley ,  Schmidt, Gavin Matthew

    IPC分类号： A23C19/08 ,  A23J1/20 ,  A23J3/08

    CPC分类号： A23C19/08 ,  A23J3/08 ,  A23L33/19

    摘要： A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed cheese includes thermally treating a whey protein at a protein concentration and pH sufficient to form whey protein aggregates, blending the thermally treated whey protein with a milk protein concentrate to form a slurry; and heating the slurry for a time and temperature sufficient to form the processed cheese. In one form, the processed cheese includes about 3 to about 6.3 percent modified whey protein.

    摘要翻译： 提供加工干酪和形成加工干酪的方法。 加工干酪通常包括约14至约16个蛋白质，约45至约50％的水分; 和酪蛋白蛋白与乳清蛋白的比例至少约为60:40。 形成加工干酪的方法包括以足以形成乳清蛋白聚集体的蛋白质浓度和pH的热处理乳清蛋白，将热处理的乳清蛋白与乳蛋白浓缩物混合以形成浆料; 并加热浆料足以形成加工干酪的时间和温度。 在一种形式中，加工干酪包括约3至约6.3％的改性乳清蛋白。

    Process for making caseinless cream cheese-like products
    10.
    发明公开
    Process for making caseinless cream cheese-like products 有权
    Verfahren zur Herstellung von kaseinfreienrahmkäseähnlichenProdukten

    公开(公告)号：EP1201134A2

    公开(公告)日：2002-05-02

    申请号：EP01308934.7

    申请日：2001-10-19

    申请人： Kraft Foods Holdings, Inc.

    发明人： Han, Xiao-Qing ,  Loh, Jimbay P. ,  Gregg, John A. ,  Lindstrom, Ted Riley

    IPC分类号： A23C20/00

    CPC分类号： A23C20/00 ,  A23C19/028 ,  A23C19/076

    摘要： The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g., gums), other emulsifiers, salts, coloring, and flavorings can be added to the mixture or to the emulsion (i.e., prior to the first or the second homogenization step).

    摘要翻译： 本发明涉及一种乳酪类似产品，其中非酪蛋白替代酪蛋白和其制备方法。 更具体地，本发明涉及一种对制备基本上不含酪蛋白的奶油干酪样产品有效的方法，其中该方法包括：混合（1）除乳酪蛋白以外的蛋白质，（2）脂肪如黄油脂肪或 其他食品级脂肪，和（3）水形成混合物; 使混合物进行第一次均化以形成蛋白质基质稳定的乳液体系; 将蛋白质基质稳定的乳液体系加热至有效使蛋白质变性以形成变性蛋白质基质稳定的乳液的温度; 将变性蛋白质基质稳定乳液的pH调节至约4至约6; 将经pH调节的乳液进行第二次匀浆以形成奶油干酪样产品; 并包装奶油干酪样产品。 可以将任选的成分例如稳定剂（例如树胶），其它乳化剂，盐，着色剂和调味剂加入混合物或乳液中（即在第一或第二均化步骤之前）。