公开(公告)号：US5952022A

公开(公告)日：1999-09-14

申请号：US66151

申请日：1998-04-24

Applicant: Rufus Michael Veal

Inventor： Rufus Michael Veal

IPC: A23C19/04 ,  A23C19/05 ,  A23C19/082 ,  A23C19/086 ,  A23C9/12 ,  A23C19/028

CPC classification number: A23C19/05 ,  A23C19/043 ,  A23C19/082 ,  A23C19/086

Abstract: The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to about 55%. The mixture is pasteurized or heat treated and the temperature of the mixture is adjusted to between about 85.degree. F. and about 95.degree. F. A lactic acid producing culture, at least one enzyme and rennet is added to the mixture. The mixture is then fermented at a temperature of from about 85.degree. F. to about 95.degree. F. for a period of time sufficient to provide a highly flavored cheese coagulum. The cheese coagulum is then heated to a temperature of from about 160.degree. F. to about 175.degree. F. to inactivate the culture and enzymes and to provide a highly flavored cheese product. The cheese product is cut with agitation. Thereafter, the cheese product is cooled to a temperature of from about 40.degree. F. to about 50.degree. F. The highly flavored cheese product has a very fine curd and can be utilized immediately in the manufacture of process cheese.

Abstract translation: 本发明涉及一种在短时间内生产高调味的干酪制品的方法。 在该方法中，提供了奶油，全脂奶和非脂肪干奶的混合物。 混合物的固体含量为约45％至约55％。 将混合物进行巴氏消毒或热处理，并将混合物的温度调节至约85°F至约95°F。向混合物中加入产生乳酸的培养物，至少一种酶和凝乳酶原。 然后将混合物在约85°F至约95°F的温度下发酵足以提供高度调味的干酪凝结物的时间。 然后将奶酪凝结物加热至约160°F至约175°F的温度，以灭活培养物和酶，并提供高度调味的奶酪产品。 干酪产品被搅动切割。 此后，将干酪产品冷却至约40°F至约50°F的温度。高度调味的干酪产品具有非常好的凝乳，并可立即用于制造加工干酪。

公开(公告)号：US5939128A

公开(公告)日：1999-08-17

申请号：US892332

申请日：1997-07-14

Applicant: Franciscus Antonius Kleinherenbrink ,  Willibrord Cornelis Van Der Meijs ,  Rob Sikking ,  Isaac Heertje

Inventor： Franciscus Antonius Kleinherenbrink ,  Willibrord Cornelis Van Der Meijs ,  Rob Sikking ,  Isaac Heertje

IPC: A23D7/06 ,  A23C19/05 ,  A23C19/082 ,  A23D7/00 ,  A23D7/005 ,  A23D7/015 ,  A23D7/05 ,  A23L23/00 ,  A23L27/60 ,  A23L29/10 ,  A23L1/035

CPC classification number: A23D7/0053 ,  A23C19/054 ,  A23C19/082 ,  A23D7/015 ,  A23D7/05 ,  A23L23/00 ,  A23L27/60 ,  A23L29/10 ,  Y10S426/804 ,  Y10S516/90

Abstract: A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of:(a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition temperature of the surfactant-water mixture;(b) heating the premix at a temperature above the lamellar-cubic transition temperature of the surfactant-water mixture;(c) holding the premix between the Krafft temperature of the surfactant and the lamellar-cubic transition temperature of the surfactant-water mixture, especially with applying high shear, for a sufficient time to allow the mixture to reach a continuous lamellar phase; and(d) cooling the premix to below the Krafft temperature of the surfactants.As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c).The mesomorphic phase thus obtained process can be mixed with further food ingredients to produce a low-fat food product.

Abstract translation: 一种用于制备表面活性剂的巴氏杀菌或无菌介晶相的方法，包括以下顺序步骤：（a）在高于表面活性剂的克拉夫特温度的温度下制备包含表面活性剂和水的预混物，并且低于层状 - 立方转变温度 表面活性剂 - 水混合物; （b）在高于表面活性剂 - 水混合物的层状 - 立方转变温度的温度下加热预混物; （c）将表面活性剂的克拉夫特温度和表面活性剂 - 水混合物的层状 - 立方转变温度之间的预混物保持在足够的时间以使混合物达到连续层状相，特别是施加高剪切力。 和（d）将预混物冷却至表面活性剂的克拉夫特温度以下。 作为剪切处理的替代方案，在步骤（b）和（c）之间，预混物可以保持在表面活性剂的克拉夫特温度以下至少0.1秒的温度。 由此得到的介晶相可与其他食品成分混合，生产低脂肪食品。

公开(公告)号：US5738772A

公开(公告)日：1998-04-14

申请号：US736794

申请日：1996-10-25

Applicant: James E. Bartasis ,  Barry Edward Carter Williams

Inventor： James E. Bartasis ,  Barry Edward Carter Williams

IPC: A23C19/082 ,  G01N27/416 ,  G05D11/13 ,  G05D21/02 ,  A47J27/00 ,  G01N27/26

CPC classification number: A23C19/082 ,  G05D11/139 ,  G05D21/02 ,  Y10T436/12

Abstract: An on-line method for the continuous generation of alkali metal salts includes continuously reacting a source of acidity, a liquid having a low pH value, with a source of alkalinity, a liquid having a high pH value, while continuously monitoring an electrical parameter of the resultant in salt which is indicative of its pH value. The monitored value is used to adjust the relative flow rates of the input liquids so as to dynamically maintain the pH value of the resultant salt within a predetermined range. In an apparatus, the input liquids can be continuously supplied to a reacting element and the conductance of the resultant salt monitored for purposes of providing feedback control signals to adjust one or more flow rates.

Abstract translation: 用于连续生成碱金属盐的在线方法包括将酸度源，具有低pH值的液体与碱度源连续反应，具有高pH值的液体，同时连续监测电化学参数 产生的盐指示其pH值。 监测值用于调节输入液体的相对流速，以便将所得盐的pH值动态地维持在预定范围内。 在装置中，为了提供反馈控制信号以调整一个或多个流速，输入液体可以被连续地供应到反应元件并监测所得盐的电导。

公开(公告)号：US5679396A

公开(公告)日：1997-10-21

申请号：US473715

申请日：1995-06-07

Applicant: Eugene T. Finnocchiaro

Inventor： Eugene T. Finnocchiaro

IPC: A23C19/05 ,  A23C19/068 ,  A23C19/082 ,  A23C19/09 ,  A23L1/0522 ,  A23C19/00

CPC classification number: A23C19/0904 ,  A23C19/054 ,  A23C19/0684 ,  A23C19/082 ,  A23L29/212 ,  A23C2250/25

Abstract: Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that can partially or totally replace fat and/or fillers which are traditionally incorporated into cheese formulations. The natural cheeses and processed cheeses have the textural and organoleptic mouthfeel properties of full fat, conventional natural cheeses and processed cheeses.

Abstract translation: 描述了无脂肪，减少脂肪和低脂奶酪，包括天然奶酪和加工奶酪，以及制造奶酪的方法。 天然奶酪和加工的奶酪含有预胶化，高直链淀粉淀粉基组织化剂，其可以部分或完全替代传统上并入奶酪制剂中的脂肪和/或填料。 天然奶酪和加工奶酪具有全脂肪，常规天然奶酪和加工奶酪的质感和感官口感特性。

公开(公告)号：US5679395A

公开(公告)日：1997-10-21

申请号：US324511

申请日：1994-10-14

Applicant: Eugene Terry Finocchiaro

Inventor： Eugene Terry Finocchiaro

IPC: A23C9/15 ,  A23C19/05 ,  A23C19/068 ,  A23C19/082 ,  A23C19/09 ,  A23D7/015 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/48 ,  C08B30/12 ,  C08B30/20 ,  A23C19/00

CPC classification number: A23C9/1504 ,  A23C19/054 ,  A23C19/0684 ,  A23C19/082 ,  A23C19/0904 ,  A23D7/015 ,  A23L29/212 ,  A23L29/35 ,  A23L35/20 ,  C08B30/12 ,  C08B30/20 ,  A23C2250/25

Abstract: Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.

Abstract translation: 描述了具有无脂肪，脂肪和低脂肪的人造黄油样散布，具有相同的全脂肪酱味道，口感和纹理特性的奶油奶酪和奶油奶酪。 涂料含有淀粉基增稠剂，其由预胶化的高直链淀粉衍生而来。 在不存在传统粘稠剂或增稠剂（如明胶和乳化剂）的情况下，增稠剂的存在可用于粘合扩散。

公开(公告)号：US5670197A

公开(公告)日：1997-09-23

申请号：US536406

申请日：1995-09-29

Applicant: Tim M. Adrianson ,  Alpheus I. Brown, Jr. ,  G. Curtis Busk, Jr. ,  Stephen A. Gunther ,  Karen D. Huether ,  Joseph W. Mann ,  James K. Yoss

Inventor： Tim M. Adrianson ,  Alpheus I. Brown, Jr. ,  G. Curtis Busk, Jr. ,  Stephen A. Gunther ,  Karen D. Huether ,  Joseph W. Mann ,  James K. Yoss

IPC: A23C19/082 ,  A23C19/10

CPC classification number: A23C19/082 ,  A23C19/10

Abstract: High-moisture, high-pH, shelf-stable cheese spreads containing cheese, preferably a cheese having a pH of 5.4 or lower such as Swiss, Cheddar, American, mozarella, skim milk cheese, or cheese mixtures, water sufficient to provide a total moisture of from 51 to 58% and a pH of from 5.3 to 6.0 are preserved by adding sodium chloride, a phosphate salt, sodium citrate, and sodium lactate in sufficient amounts to maintain the composition free from the growth of Clostridium botulinum and the production of toxin by those organisms during room temperature storage for a period of at least 180 days, preferably 300 days. Some embodiments contain about 1 to 2% sodium citrate, about 1 to 2% sodium lactate, and a combined level of dibasic sodium phosphate and sodium chloride ranging between about 1.3 and 2.2%, and have a moisture content of 52 to 55%, and an overall pH of about 5.3 to 5.6.

Abstract translation: 高含量，高pH值，稳定的奶酪酱含有干酪，优选pH为5.4或更低的芝士，如瑞士，切达干酪，美国，莫扎利亚，脱脂奶酪或奶酪混合物，足以提供总量的水 通过以足够的量加入氯化钠，磷酸盐，柠檬酸钠和乳酸钠来保持51至58％的水分和5.3至6.0的pH以保持该组合物不含肉毒梭菌的生长，并且生产 在室温储存期间由这些生物体毒素至少180天，优选300天的时间。 一些实施方案包含约1至2％柠檬酸钠，约1至2％乳酸钠，并且磷酸氢二钠和氯化钠的组合水平在约1.3至2.2％之间，并且具有52至55％的水分含量，以及 总pH约为5.3至5.6。

公开(公告)号：US5585132A

公开(公告)日：1996-12-17

申请号：US425053

申请日：1995-04-19

Applicant: David W. Mehnert ,  Steven Prince

Inventor： David W. Mehnert ,  Steven Prince

IPC: A23C19/082 ,  A23C19/09 ,  A23C19/093 ,  A23C19/08

CPC classification number: A23C19/093 ,  A23C19/082 ,  A23C19/0904 ,  A23C2250/25

Abstract: Process cheese products which are reduced in calories and fat are produced by combining high moisture, fat free, skim milk cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as, a sucrose polyester.

Abstract translation: 减少热量和脂肪的加工干酪产品通过将高水分，无脂肪，脱脂乳干酪与不可吸收的不可消化的脂肪物质相结合，并且净热效率低于奶油，动物脂肪或 植物脂肪。 合适的脂肪物质是多元醇多酯，例如蔗糖聚酯。

公开(公告)号：US5584937A

公开(公告)日：1996-12-17

申请号：US460223

申请日：1995-06-02

Applicant: Eugene T. Finocchiaro

Inventor： Eugene T. Finocchiaro

IPC: A23C9/15 ,  A23C19/05 ,  A23C19/068 ,  A23C19/082 ,  A23C19/09 ,  A23D7/015 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/48 ,  C08B30/12 ,  C08B30/20 ,  A23G3/00 ,  A23L1/05 ,  C13K1/06

CPC classification number: A23C9/1504 ,  A23C19/054 ,  A23C19/0684 ,  A23C19/082 ,  A23C19/0904 ,  A23D7/015 ,  A23L29/212 ,  A23L29/35 ,  A23L35/20 ,  C08B30/12 ,  C08B30/20 ,  A23C2250/25

Abstract: A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

公开(公告)号：US5554397A

公开(公告)日：1996-09-10

申请号：US263241

申请日：1994-06-21

Applicant: Hozumi Tanaka ,  Ryoichi Sueyasu

Inventor： Hozumi Tanaka ,  Ryoichi Sueyasu

IPC: A23C9/00 ,  A23C19/00 ,  A23C19/02 ,  A23C19/028 ,  A23C19/032 ,  A23C19/082 ,  A23C19/086 ,  A23C20/00 ,  A23C9/12

CPC classification number: A23C19/0285 ,  A23C19/082

Abstract: A method of producing cheese-type food from powdered milk as a starting material, prepared by ultrafiltrating milk, adjusting the ultrafiltrated milk to pH 5.0-5.8 and by spray-drying it, which is then heated and melted with an addition of emulsifying salts. Also a method or producing aged-type cheese by ripening green cheese processed from powdered milk, prepared by adding lactic-acid bacteria starter to ultrafiltrated milk and dried.

Abstract translation: 通过超滤乳制备的乳粉型食品以乳粉为原料制备，将超滤乳调节至pH5.5-5.8，并通过喷雾干燥，然后加入乳化盐进行熔融。 也是通过将乳酸加入到超滤乳中的乳酸菌起始剂进行干燥而制成的，将从奶粉中加工成熟的绿色奶酪成熟的方法或生产老化型奶酪。

公开(公告)号：US5532018A

公开(公告)日：1996-07-02

申请号：US195270

申请日：1994-02-14

Applicant: Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia I. Crawford ,  Ronald L. Meibach

Inventor： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia I. Crawford ,  Ronald L. Meibach

IPC: A23C19/05 ,  A23C19/082 ,  A23C19/00

CPC classification number: A23C19/054 ,  A23C19/082 ,  A23C2250/25 ,  Y10S426/804

Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ or may be pregelled. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

Abstract translation: 低脂天然奶酪由脱脂牛奶或脱脂奶酪制成。 在本发明的一个实施方案中，将凝胶形成脂肪模拟物加入脱脂乳中以提供奶酪底物。 凝胶形成脂肪模拟物可以原位凝胶化或可能被预凝胶化。 然后将奶酪底物进行奶酪制作程序以提供干酪凝乳。 然后将奶酪凝乳固化，以提供低脂脱脂奶酪。 将脱脂乳酪粉碎并加热至约140°F至约180°F的温度一段足以提供均匀的干酪质量的时间。 然后将奶酪块包装以提供低脂肪天然干酪。