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公开(公告)号：US08613967B2
公开(公告)日：2013-12-24
申请号：US13565561
申请日：2012-08-02
申请人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
发明人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
IPC分类号： A23C3/00
CPC分类号： A23C9/1422 , A23C1/16 , A23C3/023 , A23C9/005 , A23C9/1522
摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。
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公开(公告)号：US07989015B2
公开(公告)日：2011-08-02
申请号：US11622225
申请日：2007-01-11
IPC分类号： A23L1/20
CPC分类号： A23C11/103 , A23J3/346
摘要： Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
摘要翻译： 提供方法来制备基于在达到至少5的Fo时热稳定的蛋白质水平高于3.2×的热稳定的豆浆浓缩物。一种方法在浓缩之前除去可溶性碳水化合物。 在浓缩之前，另一种方法除去了可溶性和不溶性的碳水化合物。 其他方法使用部分水解的大豆蛋白分离物制备豆浆浓缩物。
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公开(公告)号：US08236362B2
公开(公告)日：2012-08-07
申请号：US13005305
申请日：2011-01-12
申请人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
发明人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
IPC分类号： A23C3/00
CPC分类号： A23C9/1422 , A23C1/16 , A23C3/023 , A23C9/005 , A23C9/1522
摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。
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公开(公告)号：US20080171125A1
公开(公告)日：2008-07-17
申请号：US11622225
申请日：2007-01-11
CPC分类号： A23C11/103 , A23J3/346
摘要： Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
摘要翻译： 提供方法来制备基于在实现至少5的FEA的热稳定性的蛋白质水平高于3.2x的热稳定性豆浆浓缩物。一种方法在浓缩之前除去可溶性碳水化合物。 在浓缩之前，另一种方法除去了可溶性和不溶性的碳水化合物。 其他方法使用部分水解的大豆蛋白分离物制备豆浆浓缩物。
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