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    Method for preparing cheese products and process cheese bases
    61.
    发明授权
    Method for preparing cheese products and process cheese bases 有权
    制备干酪制品和加工奶酪基料的方法

    公开(公告)号：US06773740B2

    公开(公告)日：2004-08-10

    申请号：US09737096

    申请日：2000-12-12

    申请人： Michael Anthony Hyde ,  Lisa M. Carruthers ,  John James McGeown ,  Gary William Trecker

    发明人： Michael Anthony Hyde ,  Lisa M. Carruthers ,  John James McGeown ,  Gary William Trecker

    IPC分类号： A23C1900

    CPC分类号： A23C9/1504 ,  A23C19/082 ,  A23C20/00

    摘要： The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.

    摘要翻译： 本发明提供了一种制备干酪制品的方法，以及用于生产加工干酪的加工干酪基料。 该方法通常包括将一种或多种衍生自乳汁的浓缩粉末与氯化钠，乳脂肪，水和任选的食用酸和/或防腐剂混合一段时间以足以产生充分混合的均匀产物， 并将所得混合物冷却一段时间并在足以使混合物形成固体基质的温度下进行。 在生产加工奶酪期间，固体基质可以被消耗，或者可以用作天然干酪的替代品，并且可以通过干酪研磨系统研磨。 本发明还提供了根据该方法制备的干酪产品和加工干酪基料，以及加工由加工奶酪基料生产的奶酪。

    Process for manufacturing cheeses and other dairy products and products thereof
    62.
    发明申请
    Process for manufacturing cheeses and other dairy products and products thereof 有权
    制造奶酪和其他乳制品及其制品的方法

    公开(公告)号：US20040151802A1

    公开(公告)日：2004-08-05

    申请号：US10702718

    申请日：2003-11-06

    申请人： Kraft Foods R & D, Inc.

    发明人： Ramarathna Koka ,  David W. Mehnert ,  Rudolf J. Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan G. W. Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose

    IPC分类号： A23C009/12

    CPC分类号： C12Y101/03005 ,  A23C9/1213 ,  A23C9/1275 ,  A23C13/16 ,  A23C13/165 ,  A23C17/02 ,  A23C19/0285 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/045 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/054 ,  A23C19/082 ,  A23C20/00 ,  A23C21/02 ,  C12Y101/99018

    摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

    摘要翻译： 制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。 乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。 当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。 以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。 该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。

    Shelf stable meltable particulate food product
    63.
    发明申请
    Shelf stable meltable particulate food product 有权
    搁板稳定的可熔颗粒食品

    公开(公告)号：US20040086598A1

    公开(公告)日：2004-05-06

    申请号：US10649825

    申请日：2003-08-28

    发明人： Jack William Maegli ,  Dustan Theodore Doud ,  Ellen Kay Morgan ,  Susan Mary Bischei

    IPC分类号： A23J001/02

    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.

    摘要翻译： 公开了具有0.70以下的水分活度Aw的美味的，稳定的，颗粒状，可熔化的食品级增塑组合物。 组合物是水包油乳液，其形成热可逆性可熔融凝胶的蛋白质，用于增溶蛋白质的增塑剂组分，其包含多元醇增塑剂和非多元醇增塑剂，足以提供 通常包含10-30重量％的蛋白质，15-50重量％的增塑剂组分，包括基于组合物的总重量的增塑剂组分， 10-40重量％多元醇增塑剂和3-15重量％非多元醇增塑剂，10-40重量％油组分，5-25重量％水分和10-40重量％风味特征组分。 还公开了一种生产这样的组合物的方法，该组合物具有美味的包合物并被设计成熔化到休闲食品等上。包括组合形成热可逆熔融凝胶的蛋白质，包括多元醇增塑剂和非多元醇增塑剂的增塑剂组分 - 多元醇增塑剂，食用油，美味包合物和水，其量提供0.70以下的水分活度Aw，在搅拌下加热组合成分以溶解蛋白质，建立均匀的水包油乳液，以及 提供煮熟的凝胶产品，浇铸和冷却煮熟的凝胶产品，以及粉碎或研磨经煮熟的凝胶产品以消费。

    Reversible gel formation
    64.
    发明申请
    Reversible gel formation 有权
    可逆凝胶形成

    公开(公告)号：US20030157232A1

    公开(公告)日：2003-08-21

    申请号：US10240150

    申请日：2003-04-16

    发明人： Pieter Lykle Buwalda ,  Heine Roelf Meina ,  Jakob Roelf Woltjes

    IPC分类号： A23L001/05

    CPC分类号： C08B35/00 ,  A23C20/00 ,  A23L29/212 ,  A23L29/219 ,  A23L29/35 ,  C08B30/12

    摘要： The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt. % of amnylopectin, based on dry substance of the starch. The getting agent according to the invention is particularly suitable for use in food products.

    摘要翻译： 本发明涉及一种用于生产可逆凝胶的胶凝剂。 胶凝剂是降解的根或块茎淀粉，其包含至少95wt。 基于干物质的淀粉的百分比。 根据本发明的助剂特别适用于食品。

    Shelf-stable, bakeable savory cheese product and process for preparing it
    65.
    发明申请
    Shelf-stable, bakeable savory cheese product and process for preparing it 有权
    保存稳定的可烘烤咸味干酪产品及其制备方法

    公开(公告)号：US20020197354A1

    公开(公告)日：2002-12-26

    申请号：US10059843

    申请日：2002-01-30

    发明人： Chii-Fen Wang ,  Zhen-Yi Yan ,  Harry Levine ,  Louise Slade

    IPC分类号： A23G003/00

    CPC分类号： A23C19/093 ,  A21D13/22 ,  A21D13/31 ,  A23C20/00

    摘要： A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.

    摘要翻译： 制备美味，光滑织构，可烘烤和货架稳定的产品作为三相制剂，其包括水性液相，分散的脂肪相和固体相，优选含有美味成分，优选奶酪调味成分， 重要比例。 液相的存在量足以悬浮和分散脂肪和固体相，并具有足够的溶解固体和保湿剂，以提高该相的粘度，以达到最终产品的乳状质地。 美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。 优选的奶酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。 该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能。 该产品也可以与任何数量的免费食品一起包装使用。

    Simulated cheese products with reduced animal fat and calories
    68.
    发明授权
    Simulated cheese products with reduced animal fat and calories 失效
    模拟奶酪产品，减少动物脂肪和热量

    公开(公告)号：US5061503A

    公开(公告)日：1991-10-29

    申请号：US614055

    申请日：1990-11-09

    申请人： Josephine L. Y. Kong-Chan ,  James A. Hellyer ,  Michael W. Tafuri

    发明人： Josephine L. Y. Kong-Chan ,  James A. Hellyer ,  Michael W. Tafuri

    IPC分类号： A23C19/093 ,  A23C20/00

    CPC分类号： A23C20/00 ,  A23C19/093 ,  Y10S426/804

    摘要： Synthetic cheese products which are reduced in calories and animal fat are produced by combining protein derived from dry-powdered bland-flavored milk protein, vegetable protein, aged or non-aged low-fat or full-fat cheese, or mixtures thereof; water; cheese flavors; an emulsifying salt; an acidulant; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.

    摘要翻译： 减少热量和动物脂肪的合成干酪产品通过组合衍生自干粉状平淡奶油蛋白，植物蛋白，老化或非老化低脂肪或全脂奶酪或其混合物的蛋白质而产生; 水; 奶酪味; 乳化盐; 酸化剂 辅助材料，如果需要; 和脂肪物质，其比不同于奶油，动物脂肪或植物脂肪的净热效率不消化，部分消化或降低。