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    IMPROVED DRY BLEND FOR MAKING ANALOGUE CHEESE
    2.
    发明公开
    IMPROVED DRY BLEND FOR MAKING ANALOGUE CHEESE 审中-公开
    改进的干混合物生产奶酪模拟产品

    公开(公告)号：EP2825054A4

    公开(公告)日：2015-11-11

    申请号：EP13760286

    申请日：2013-03-15

    申请人： ALLIED BLENDING & INGREDIENTS INC

    发明人： ATAPATTU CHANDRANI ,  FANNON JOHN

    IPC分类号： A23C20/00

    CPC分类号： A23C20/00

    摘要： Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

    Method for preparing solid milk product
    6.
    发明公开
    Method for preparing solid milk product 审中-公开
    一种固体乳产品的制造过程

    公开(公告)号：EP2052621A3

    公开(公告)日：2011-07-20

    申请号：EP09150074.4

    申请日：2002-01-17

    申请人： Kraft Foods Global Brands LLC

    发明人： Smith, Gray F. ,  Hansen, Timothy S. ,  Menaker, Todd J.

    IPC分类号： A23C9/15 ,  A23C20/00 ,  A23C9/18

    CPC分类号： A23C20/00 ,  A23C9/1504 ,  A23C9/1512 ,  A23C2210/30

    摘要： The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. A solid milk product of the present invention comprises about 15 to about 60 percent condensed fat-free milk or sweetened condensed fat-free milk; about 8 to about 40 percent anhydrous milkfat; about 1 to about 45 percent non-fat dry milk powder; 0 to about 3 percent sodium citrate, disodium phosphate, or mixtures thereof; 0 to about 1 percent TiO 2 ; and 0 to 1 percent emulsifier, wherein the solid milk product is a solid at ambient temperatures, has a moisture level of less than about 40 percent, and has a fat/protein ratio of less than about 2.5.

    FRITTIER- UND FORMSTABILE KÄSEPRODUKTE
    7.
    发明公开
    FRITTIER- UND FORMSTABILE KÄSEPRODUKTE 审中-公开
    油炸和形成稳定的奶酪制品

    公开(公告)号：EP2187754A1

    公开(公告)日：2010-05-26

    申请号：EP07785997.3

    申请日：2007-07-11

    申请人： Höpfl, Dieter ,  Scheurich, Robert

    发明人： HÖPFL, Dieter

    IPC分类号： A23C19/082 ,  A23C19/09 ,  A23C20/00

    CPC分类号： A23C19/082 ,  A23C19/0912 ,  A23C20/00

    摘要： The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal is essential in implementation of the invention. By varying the components, as required, products for different flavour directions, for example reduced-fat or else sweet or piquant etc., can be produced. The fried finished product can have the shape of chips and can also be used as a chip substitute. In the production, the components and the flavouring ingredients are melted in a suitable melting machine with intense stirring and brought into the desired shape. After cooling, a solid composition is formed which can then be fried and is heat stable.

    SHELF STABLE MELTABLE PARTICULATE FOOD PRODUCT
    8.
    发明授权
    SHELF STABLE MELTABLE PARTICULATE FOOD PRODUCT 有权
    储存稳定的，易熔粒状食品

    公开(公告)号：EP1558091B1

    公开(公告)日：2010-01-20

    申请号：EP03777908.9

    申请日：2003-10-24

    申请人： Kerry Inc.

    发明人： MAEGLI, Jack, William ,  DOUD, Dustan, Theodore ,  MORGAN, Ellen, Kay ,  BISCHEL, Susan, Mary

    IPC分类号： A23C20/00 ,  A23L1/164

    CPC分类号： A23C19/093 ,  A23C20/00 ,  A23L7/122 ,  A23V2002/00 ,  A23V2250/6406 ,  A23V2250/54246 ,  A23V2250/194

    摘要： A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plasticizer components to solubilize the protein, comprising a polyol plasticizer and a non-polyol plasticizer, a level of an edible oil component sufficient to provide proper texture, mouthfeel, and melt characteristics to the plasticized composition, and a savory flavoring component, and typically comprises 10-30 wt-% protein, 15-50 wt-% plasticizer component, including, based upon the total weight of the composition, 10-40 wt-% polyol plasticizer and 3-15 wt-% non-polyol plasticizer, 10-40 wt-% oil component, 5-25 wt-% moisture, and 10-40 wt-% flavor characterizing component. Also disclosed is a process for producing such a composition, which has a savory inclusion and is designed to be melted onto snack foods, etc. The involves combining a protein that forms a thermally reversible meltable gel, plasticizer components including a polyol plasticizer and a non-polyol plasticizer, an edible oil, a savory inclusion, and water in an amount that provides a water activity Aw of 0.70 or less, heating the combined components under agitation to solubilize the protein, establish a homogenous oil-in-water emulsion, and provide a cooked gel product, casting and cooling the cooked gel product, and shredding or grinding the cast cooked gel product for consumption.