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    Intermediate moisture vegetables
    2.
    发明公开
    Intermediate moisture vegetables 审中-公开
    HalbfeuchteGemüse

    公开(公告)号：EP1180328A2

    公开(公告)日：2002-02-20

    申请号：EP01306912.5

    申请日：2001-08-14

    Applicant: KRAFT FOODS HOLDINGS, INC.

    Inventor： Nayyar, Dalip K. ,  Hill, Laura G. ,  Nauth, K. Rajinder ,  Loh, Jimbay P. ,  Behringer, Maluwa ,  Apel, Lisa

    IPC: A23B7/02 ,  A23B7/08 ,  A23B7/154 ,  A23B7/155 ,  A23B7/157

    CPC classification number: A23B7/08 ,  A23B7/022 ,  A23B7/06 ,  A23B7/154 ,  A23B7/155 ,  A23B7/157

    Abstract: Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50°F [about 10C] for about 15 to about 180 minutes, wherein the antimicrobial infusion cocktail comprises an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture; (b) collecting the vegetables and removing excess antimicrobial infusion cocktail; (c) drying the collected vegetables to a water activity of about 0.5 to about 0.9 to form the intermediate moisture vegetables; and (d) packaging the intermediate moisture vegetables. After drying to a water activity of about 0.5 to about 0.9, the intermediate moisture vegetables of the present invention are shelf stable. For example, such intermediate moisture vegetables having a water activity of about 0.55 to about 0.65 are expected to be shelf stable for about twelve months under ambient conditions; intermediate moisture vegetables having a water activity of about 0.75 to about 0.85 are expected to be shelf stable for about 90 days under refrigeration conditions. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked frozen vegetables.

    Abstract translation: 提供优质的中等水分蔬菜和制备这种蔬菜的方法。 高质量的中间水分蔬菜通过以下步骤制备：（a）在大于约50°F至10℃的温度下将具有抗微生物输注混合液的蔬菜注入约15至约180分钟，其中抗微生物剂输注混合物包含（ 1）水溶性，主要是较低分子量的低甜度碳水化合物，（2）多元醇，（3）盐，（4）非无机甜味抑制剂，和（5）乳链菌肽衍生自 乳链菌肽生产文化; （b）收集蔬菜并除去过量的抗菌输液鸡尾酒; （c）将收集的蔬菜干燥至约0.5至约0.9的水分活度以形成中间水分蔬菜; 和（d）包装中间水分蔬菜。 在干燥至约0.5至约0.9的水分活度后，本发明的中间水分蔬菜是稳定的。 例如，具有约0.55至约0.65的水分活性的中等水分蔬菜预期在环境条件下储存稳定约12个月; 水分活度为约0.75至约0.85的中间水分蔬菜预计在制冷条件下储存稳定约90天。 煮熟时，这些中等水分蔬菜提供与高品质熟冷冻蔬菜相同的外观，质地和味道。

    Electrodialyzed compositions and method of treating aqueous solutions using electrodialysis
    4.
    发明公开
    Electrodialyzed compositions and method of treating aqueous solutions using electrodialysis 审中-公开
    电渗析组合物和方法用于治疗由电渗析水溶液

    公开(公告)号：EP1568408A2

    公开(公告)日：2005-08-31

    申请号：EP05250826.4

    申请日：2005-02-14

    Applicant: KRAFT FOODS HOLDINGS, INC.

    Inventor： Crowley, Colin P. ,  Loh, Jimbay P.

    IPC: B01D61/44 ,  C02F1/469 ,  A23C9/144 ,  A23L2/74

    CPC classification number: C02F1/4693 ,  A23L2/74 ,  B01D61/445 ,  C02F1/4618 ,  C02F1/66 ,  C02F2201/46115 ,  C02F2209/06

    Abstract: An electrodialysis system is used to produce electrodialyzed compositions with altered pH but without objectionable odor and taste. An aqueous solution is contacted with a membrane electrodialysis system and an electrical potential is applied in an amount effective for changing the pH of the aqueous solution by at least about 2.0 and for providing an electrodialyzed composition having a total cation or anion concentration of about 1.0N or less, and individual cation or anion concentration of about 0.6N of less, and a free chlorine content of about 2 ppm or less.

    Abstract translation: 电渗析系统用于生产组合物电渗析与改变的pH，但没有讨厌的气味和味道。 在wässrige溶液与膜电渗析系统和电势的接触在量应用于以有效用于通过至少约2.0改变的水性溶液的pH值并在电渗析组合物提供具有约1.0N总阳离子或阴离子浓度 或更小，并且单个的阳离子或的低约0.6N阴离子浓度，和约2ppm或更低的游离氯含量。

    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

    Applicant: Kraft Foods Holdings, Inc.

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

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

    CPC classification number: A23C20/00 ,  A23C19/028 ,  A23C19/076

    Abstract: 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).

    Process for making caseinless cream cheese-like products
    9.
    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

    Applicant: Kraft Foods Holdings, Inc.

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

    IPC: A23C20/00

    CPC classification number: A23C20/00 ,  A23C19/028 ,  A23C19/076

    Abstract: 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).

    Abstract translation: 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）。

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