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    Reduced fat peanut butter product and method of making
    3.
    发明授权
    Reduced fat peanut butter product and method of making 失效
    减脂花生酱产品及制作方法

    公开(公告)号：US5366754A

    公开(公告)日：1994-11-22

    申请号：US80313

    申请日：1993-06-22

    申请人： Brenda J. Rudan ,  Marguerite L. Yang ,  Anthony M. Miller ,  Stephen P. Lombardo ,  Russell K. Moroz ,  Lynn B. Deffenbaugh ,  David W. Mehnert ,  John Peluso ,  R. G. Krishnamurthy

    发明人： Brenda J. Rudan ,  Marguerite L. Yang ,  Anthony M. Miller ,  Stephen P. Lombardo ,  Russell K. Moroz ,  Lynn B. Deffenbaugh ,  David W. Mehnert ,  John Peluso ,  R. G. Krishnamurthy

    IPC分类号： A23L25/10 ,  A23L1/38

    CPC分类号： A23L25/10 ,  Y10S426/804

    摘要： A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.

    摘要翻译： 一种低脂肪，高湿度的花生酱组合物，其含有0至50％花生粉，其具有小于约1％的花生油和0至约50％的含脂肪的花生酱源，其选自不脱脂的花生酱 具有约50％花生油和部分脱脂花生酱的花生含有约12％至约30％的花生油。 花生粉和花生酱以足以提供约10％至约24％的花生蛋白的水平存在于组合物中。 组合物还任选地包含0至约10％的选自乳清蛋白分离物，花生蛋白分离物和乳清蛋白浓缩物的蛋白质来源。 花生酱组合物具有约23％至约40％的水分。 花生酱组合物还包括湿润剂和乳化剂体系，其包含山梨糖醇，卵磷脂，甘油，硬脂酰乳酸钠，黄原胶，并且可任选地包括多磷酸酯。 保湿剂和乳化剂体系以足以提供小于约0.91的水活度（Aw）的水平存在。 花生酱组合物具有约1％至约25％的植物油，优选花生油。

    Method for manufacture of grated cheese
    4.
    发明授权
    Method for manufacture of grated cheese 有权
    磨碎奶酪的制造方法

    公开(公告)号：US5985349A

    公开(公告)日：1999-11-16

    申请号：US190796

    申请日：1998-11-12

    申请人： Leslie G. West ,  David W. Mehnert

    发明人： Leslie G. West ,  David W. Mehnert

    IPC分类号： A23C19/086 ,  A23C19/00

    CPC分类号： A23C19/086

    摘要： The present invention is directed to a method for providing granules from cheese. In the method, cheese is first shredded into elongated pieces. The shredded pieces of cheese are then frozen. The frozen shredded pieces are placed in a vacuum chamber and a vacuum is drawn in the chamber. The vacuum chamber is then heated to remove moisture from the frozen shredded pieces. Finally, the shredded pieces are subjected to grinding to provide cheese granules.

    摘要翻译： 本发明涉及从奶酪提供颗粒的方法。 在该方法中，将干酪首先切成细长的碎片。 然后将切碎的奶酪片冻结。 将冷冻的碎片放置在真空室中，并在室中抽真空。 然后加热真空室以从冷冻切碎的片中除去水分。 最后，将切碎的碎片进行研磨以提供奶酪颗粒。

    Flavor enhancement in cultured dairy products
    5.
    发明授权
    Flavor enhancement in cultured dairy products 失效
    培养乳制品中的香味增强

    公开(公告)号：US5643621A

    公开(公告)日：1997-07-01

    申请号：US447087

    申请日：1995-05-22

    申请人： David W. Mehnert

    发明人： David W. Mehnert

    IPC分类号： A23C9/13 ,  A23C15/14 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  A23C19/00 ,  A23C13/16

    CPC分类号： A23C15/14 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  A23C9/13 ,  A23C9/1307 ,  Y10S426/804

    摘要： Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.

    摘要翻译： 用于培养的乳制品中风味增强和发育的方法和组合物使用来自诸如牛奶（黄油）脂肪的来源的脂肪级分的鉴定和选择用作风味前体。 将所选的馏分在制造过程中的步骤中加入到产品中，在该步骤中，通过产品的特征可用于风味发展。 选择的馏分优选增强脂肪酸并具有低熔点。 对于减肥产品，风味前体通常与脂肪替代物组合加入。 在这种类型的产品中所有含水蛋白质组分的均匀化是仅使该组分的一部分均匀化的改进。 本发明特别适用于生产减肥脂肪培养的乳制品。

    Methods and compositions for fat free process cheese
    7.
    发明授权
    Methods and compositions for fat free process cheese 失效
    无脂肪加工奶酪的方法和组成

    公开(公告)号：US5585132A

    公开(公告)日：1996-12-17

    申请号：US425053

    申请日：1995-04-19

    申请人： David W. Mehnert ,  Steven Prince

    发明人： David W. Mehnert ,  Steven Prince

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

    CPC分类号： A23C19/093 ,  A23C19/082 ,  A23C19/0904 ,  A23C2250/25

    摘要： 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.

    摘要翻译： 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。

    Development of a uniform temperature gradient in a block of cheese
    8.
    发明授权
    Development of a uniform temperature gradient in a block of cheese 失效
    在一块奶酪中形成均匀的温度梯度

    公开(公告)号：US5433141A

    公开(公告)日：1995-07-18

    申请号：US44964

    申请日：1993-04-08

    申请人： David W. Mehnert

    发明人： David W. Mehnert

    IPC分类号： A01J25/00 ,  A01J25/16 ,  A23C3/02

    CPC分类号： A01J25/165 ,  A01J25/00

    摘要： The present invention is directed to a method and apparatus for developing a uniform temperature gradient in a block of cheese. The apparatus includes a chamber for receiving a cheese block. The chamber has a uniform cross section and has opposed openings separated by the length of the chamber. The chamber is surrounded by insulation on the peripheral surface between the openings. A heat exchange surface is disposed over and closes one of the openings. A second heat exchange surface is disposed over and closes the other of the openings. The temperature of the two heat exchange surfaces are different. When a block of cheese is disposed within the chamber, a temperature gradient can be established in the block of cheese in a relatively short period of time. Thereafter, the cheese block can be sliced into appropriate sections for determining moisture content as a function of cheese temperature.

    摘要翻译： 本发明涉及一种用于在奶酪块中形成均匀温度梯度的方法和装置。 该装置包括用于容纳奶酪块的室。 该腔室具有均匀的横截面并且具有由室的长度分开的相对的开口。 腔室在开口之间的周边表面上被绝缘包围。 热交换表面设置在其中一个开口上并闭合。 第二热交换表面设置在另一个开口上并闭合。 两个热交换面的温度不同。 当奶酪块被放置在室内时，可以在相对短的时间段内在奶酪块中建立温度梯度。 此后，将干酪块切成适当的部分，以确定作为干酪温度的函数的水分含量。

    Flavor enhancement in cultured dairy products
    10.
    发明授权
    Flavor enhancement in cultured dairy products 失效
    培养乳制品中的香味增强

    公开(公告)号：US5462755A

    公开(公告)日：1995-10-31

    申请号：US218505

    申请日：1994-03-25

    申请人： David W. Mehnert

    发明人： David W. Mehnert

    IPC分类号： A23C9/13 ,  A23C15/14 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  A23C19/00 ,  A23C13/16

    CPC分类号： A23C15/14 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  A23C9/13 ,  A23C9/1307 ,  Y10S426/804

    摘要： Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.

    摘要翻译： 用于培养的乳制品中风味增强和发育的方法和组合物使用来自诸如牛奶（黄油）脂肪的来源的脂肪级分的鉴定和选择用作风味前体。 将所选的馏分在制造过程中的步骤中加入到产品中，在该步骤中，通过产品的特征可用于风味发展。 选择的馏分优选增强脂肪酸并具有低熔点。 对于减肥产品，风味前体通常与脂肪替代物组合加入。 在这种类型的产品中所有含水蛋白质组分的均匀化是仅使该组分的一部分均匀化的改进。 本发明特别适用于生产减肥脂肪培养的乳制品。