公开(公告)号：US20140272073A1

公开(公告)日：2014-09-18

申请号：US13840020

申请日：2013-03-15

申请人： Gary Francis Smith ,  Wibul Charintranond ,  Paul V. Gass ,  Brian E. LeVine ,  Andrew E. McPherson

发明人： Gary Francis Smith ,  Wibul Charintranond ,  Paul V. Gass ,  Brian E. LeVine ,  Andrew E. McPherson

IPC分类号： A23C19/00

CPC分类号： A23C19/09 ,  A23C19/14 ,  A23C19/16 ,  A23C2250/15

摘要： Particulate natural cheese products having a modified starch composition as an anticaking agent as well as methods of melting the shredded cheese product are provided. The modified starch anticaking agent provides intact starch granules including amylopectin and substantially no amylose for the particulate cheese. During heating, the natural cheese melt is resistant to separation, and retains desirable organoleptic properties such as texture and flavor in the final product.

摘要翻译： 提供了具有改性淀粉组合物作为防结块剂的颗粒天然干酪产品以及熔化干酪制品的方法。 改性淀粉抗粘连剂提供完整的淀粉颗粒，包括支链淀粉，并且基本上没有直链淀粉用于颗粒奶酪。 在加热期间，天然干酪熔体耐分离，并且在最终产品中保持理想的感官特性，例如质地和风味。

公开(公告)号：US10258057B2

公开(公告)日：2019-04-16

申请号：US13593385

申请日：2012-08-23

申请人： Kathryn J. Horan ,  Chad Galer ,  Paul V. Gass ,  Aaron Steven Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Divya S. Reddy ,  Carolyn J. Trinka

发明人： Kathryn J. Horan ,  Chad Galer ,  Paul V. Gass ,  Aaron Steven Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Divya S. Reddy ,  Carolyn J. Trinka

IPC分类号： A23C19/076 ,  A23C19/06

摘要： Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.

公开(公告)号：US20140161954A1

公开(公告)日：2014-06-12

申请号：US13708487

申请日：2012-12-07

申请人： Andrew Edward McPherson ,  Tori Ann Boomgaarden ,  Brian E. LeVine ,  Gary Francis Smith

发明人： Andrew Edward McPherson ,  Tori Ann Boomgaarden ,  Brian E. LeVine ,  Gary Francis Smith

IPC分类号： A23C19/082

CPC分类号： A23C19/082 ,  A23C19/08 ,  A23C19/0904 ,  A23L29/219 ,  C08B30/14 ,  C08L3/02 ,  C08L3/12

摘要： Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

摘要翻译： 提供无乳化加工干酪产品的乳化，以及制备无乳化剂的加工干酪产品的方法。 不含乳化剂的加工干酪产品用含有支链淀粉的改性淀粉和基本上没有淀粉酶和不含乳化盐制备。 无乳化无加工干酪产品有利于耐受加热过程中的分离，并保持所需的感官特性，如质地和风味，而不使用乳化盐。

公开(公告)号：US08920863B2

公开(公告)日：2014-12-30

申请号：US13078673

申请日：2011-04-01

申请人： Chad D. Galer ,  Paul V. Gass ,  Aaron S. Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Carolyn J. Trinka

发明人： Chad D. Galer ,  Paul V. Gass ,  Aaron S. Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Carolyn J. Trinka

IPC分类号： A23C19/00 ,  A23C19/09 ,  A23C19/068 ,  A23C19/086 ,  A23C19/11 ,  A23C19/16

CPC分类号： A23C19/086 ,  A23C19/068 ,  A23C19/0912 ,  A23C19/11 ,  A23C19/16

摘要： Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

摘要翻译： 公开了具有改善的风味，质地和熔融性质的奶酪产品。 乳酪粉末特别是奶油干酪粉末的局部应用不仅在消耗冷时改善乳制品的味道，而且意想不到也融化了外观，质地和味道。

公开(公告)号：US20110244105A1

公开(公告)日：2011-10-06

申请号：US13078673

申请日：2011-04-01

申请人： Chad D. Galer ,  Paul V. Gass ,  Aaron S. Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Carolyn J. Trinka

发明人： Chad D. Galer ,  Paul V. Gass ,  Aaron S. Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Carolyn J. Trinka

IPC分类号： A23C19/00 ,  A23C19/16

CPC分类号： A23C19/086 ,  A23C19/068 ,  A23C19/0912 ,  A23C19/11 ,  A23C19/16

摘要： Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

摘要翻译： 公开了具有改善的风味，质地和熔融性质的奶酪产品。 乳酪粉末特别是奶油干酪粉末的局部应用不仅在消耗冷时改善乳制品的味道，而且意想不到也融化了外观，质地和味道。

公开(公告)号：US20130052325A1

公开(公告)日：2013-02-28

申请号：US13593385

申请日：2012-08-23

申请人： Kathryn J. Horan ,  Chad Galer ,  Paul V. Gass ,  Aaron Steven Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Divya S. Reddy ,  Carolyn J. Trinka

发明人： Kathryn J. Horan ,  Chad Galer ,  Paul V. Gass ,  Aaron Steven Handrick ,  John A. Hirschey ,  Brian E. LeVine ,  Divya S. Reddy ,  Carolyn J. Trinka

IPC分类号： A23C19/076 ,  A23C19/08

CPC分类号： A23C19/076 ,  A23C19/06

摘要： Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.

摘要翻译： 描述了具有改善的风味，质地和熔融性质的奶酪产品以及生产这种奶酪产品的方法。 奶酪产品包括混合在奶油干酪或奶油干酪粉末中，从而增强了奶酪产品的风味和熔化的外观。