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262 条记录 (耗时 0.028 秒)

    Processed mozzarella cheese
    64.
    发明授权
    Processed mozzarella cheese 失效
    加工的莫扎里拉奶酪

    公开(公告)号：US5925398A

    公开(公告)日：1999-07-20

    申请号：US840314

    申请日：1997-04-11

    申请人： Syed S. H. Rizvi ,  Archna Shukla ,  Jaruk Srikiatden

    发明人： Syed S. H. Rizvi ,  Archna Shukla ,  Jaruk Srikiatden

    IPC分类号： A23C19/068 ,  A23C19/082 ,  A23C19/06

    CPC分类号： A23C19/0684 ,  A23C19/082

    摘要： A method of making processed mozzarella cheese that does not require any aging or refrigeration during storage is disclosed herein. This is accomplished by dicing cheese curd, adding emulsifier, and thermomechanically treating in an extruder to stretch and cook the curd. Fresh processed mozzarella cheese having functionality similar to the aged mozzarella cheese is achieved by addition of emulsifier to soften casein and inputting sufficient mechanical energy to establish the appropriate fibrous structure. Longer shelf-life and storage without refrigeration is achieved by application of suitable time-temperature combination to inactivate proteolytic enzymes and microorganisms.

    摘要翻译： 本文公开了一种在贮存期间不需要任何老化或制冷的制造加工的莫萨里拉干酪的方法。 这通过切片干酪凝乳，加入乳化剂和在挤出机中进行热机械处理来拉伸和煮制凝乳来实现。 通过加入乳化剂来软化酪蛋白并输入足够的机械能以建立适当的纤维结构，实现了与老化的麦芽干酪干酪相似的新鲜加工的莫萨里拉乳酪。 通过应用合适的时间 - 温度组合来灭活蛋白水解酶和微生物，实现更长的保质期和无冷藏的储存。

    Low fat cheese curd products
    68.
    发明授权
    Low fat cheese curd products 失效
    低脂奶酪凝乳产品

    公开(公告)号：US5612073A

    公开(公告)日：1997-03-18

    申请号：US378515

    申请日：1995-01-26

    申请人： Aly Gamay

    发明人： Aly Gamay

    IPC分类号： A23C19/032 ,  A23C19/05 ,  A23C19/082 ,  A23C19/06 ,  A23C19/09 ,  A23C19/14

    CPC分类号： A23C19/082 ,  A23C19/0323 ,  A23C19/054 ,  A23C2250/25

    摘要： A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of about 4.7-5.5 and a calcium to protein ratio less than conventional skim milk curd.

    摘要翻译： 一种低脂乳酪凝乳产品，其包括与溶解有钙的乳清溶液接触的未熟干酪凝乳，所述凝乳具有约0.1-3重量％的脂肪含量，约4.7-5.5的pH和钙与蛋白质的比例 少于常规脱脂乳凝乳。

    Preparation of process cheese using liquid sodium citrate
    69.
    发明授权
    Preparation of process cheese using liquid sodium citrate 失效
    使用液体柠檬酸钠制备加工奶酪

    公开(公告)号：US5505979A

    公开(公告)日：1996-04-09

    申请号：US399758

    申请日：1995-03-07

    申请人： John R. Sevenich

    发明人： John R. Sevenich

    IPC分类号： A23C19/082 ,  A23C19/00

    CPC分类号： A23C19/082

    摘要： Sodium citrate emulsifying agents can be prepared by contacting a liquid sodium citrate with an effective amount of a source of alkalinity to give a liquid citrate composition containing above 41 wt-% of a tri-salt citrate. The liquid citrate composition can then be combined with a cheese product precursor to produce a processed cheese product.

    摘要翻译： 柠檬酸钠乳化剂可以通过使液体柠檬酸钠与有效量的碱度接触来制备，得到含有41重量％三盐酸柠檬酸盐的液体柠檬酸盐组合物。 然后可将液体柠檬酸盐组合物与干酪产品前体组合以产生加工干酪产品。

    Process for making whey-derived fat substitute product and products thereof
    70.
    发明授权
    Process for making whey-derived fat substitute product and products thereof 失效
    制备乳清脂肪替代品及其制品的方法

    公开(公告)号：US5413804A

    公开(公告)日：1995-05-09

    申请号：US867138

    申请日：1992-04-15

    申请人： Kenneth H. Rhodes

    发明人： Kenneth H. Rhodes

    IPC分类号： A23C19/06 ,  A23C19/076 ,  A23C19/082 ,  A23G3/34 ,  A23G9/32 ,  A23G9/40 ,  A23J3/00 ,  A23J3/08 ,  A23J3/10 ,  A23L1/00 ,  A23L1/0524 ,  A23L1/0528 ,  A23L1/0534 ,  A23L1/09 ,  A23L1/314 ,  A61K9/127 ,  A23C21/00 ,  A23L1/48

    CPC分类号： A23G9/40 ,  A23C19/063 ,  A23C19/0765 ,  A23C19/082 ,  A23G3/346 ,  A23J3/04 ,  A23J3/08 ,  A23J3/10 ,  A23L13/424 ,  A23L29/231 ,  A23L29/244 ,  A23L29/262 ,  A23L29/35 ,  A23P10/35 ,  A61K9/127 ,  A23C2250/25 ,  A23G2200/08 ,  Y10S426/804

    摘要： Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposome encapsulated food additives and the method of making and using same in both fatty products of natural and synthetic origin are described. Also described is a method for making a fat substitute from whey curd, suitably of diary whey origin. The whey may include a protein additive such as a caseinate. Also described are the fat substitute products produced in accordance with such methods. Such products are dispersions formed from whey curd or a curd comprised of whey and protein additive. A fat substitute derived from a comminuted curd comprised of whey protein-caseinate coprecipitate is described. The preferred method of curd formation described involves denaturing and curd formation using steam. In accordance with the invention, agglomerated protein in the curd is deagglomerated, suitably a chopper is used to comminute the curd and form a dispersion having substantially smooth emulsion like organoleptic character. Additives are incorporated into the dispersion to enhance the properties thereof.

    摘要翻译： 描述了基于蛋白质和/或碳水化合物的脂肪复制系统及其制备方法，其中模拟蛋白质或碳水化合物来源的颗粒的脂肪球通过将其包封在更紧密地复制天然脂肪球的特征的膜中而被修饰。 膜是由脂质，特别是脂质体磷脂形成的脂质体结构。 描述了脂质体包封的食品添加剂以及在天然和合成来源的两种脂肪产物中制备和使用它们的方法。 还描述了一种用于制备来自乳清的脂肪替代物的方法，其适合于日记乳清来源。 乳清可以包括蛋白质添加剂，例如酪蛋白酸盐。 还描述了根据这种方法生产的脂肪替代产品。 这些产品是由乳清或由乳清和蛋白质添加剂组成的凝乳形成的分散体。 描述了由包含乳清蛋白质 - 酪蛋白酸盐共沉淀物的粉碎凝乳得到的脂肪替代品。 描述的凝乳形成的优选方法涉及使用蒸汽变性和凝乳形成。 根据本发明，凝乳中的附聚蛋白被解聚，适当地使用切碎机粉碎凝乳并形成具有基本上平滑的乳状液的分散体，如感官特性。 将添加剂并入分散体中以增强其性能。