公开(公告)号：US07887864B2

公开(公告)日：2011-02-15

申请号：US11186543

申请日：2005-07-21

申请人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinging Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

发明人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinging Ma ,  Fu-I Mei ,  Danielle E. 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。

公开(公告)号：US20110104344A1

公开(公告)日：2011-05-05

申请号：US13005305

申请日：2011-01-12

申请人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

发明人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

IPC分类号： A23C9/152 ,  B65D85/80

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。

公开(公告)号：US06261624B1

公开(公告)日：2001-07-17

申请号：US09353741

申请日：1999-07-14

申请人： Heather M. Hudson ,  Christopher R. Daubert ,  Edward A. Foegeding

发明人： Heather M. Hudson ,  Christopher R. Daubert ,  Edward A. Foegeding

IPC分类号： A23C2100

CPC分类号： A23G9/52 ,  A23G2200/10 ,  A23G2200/12 ,  A23J3/343 ,  A23L29/281 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2200/226

摘要： A dry protein product useful as a thickening agent and fat substitute is provided. The powder can be readily reconstituted at room temperature, or refrigerated conditions, and can be used in frozen or refrigerated foods, at room temperature, and in cooking applications. When reconstituted the product preferably has a creamy, non-gritty texture, although texture and consistency of the product can be adjusted depending upon the desired application. The dry powder of the invention may be prepared by hydrolyzing a protein preparation (typically, a whey protein preparation) to produce a hydrolyzed whey protein preparation; then gelling the hydrolyzed whey protein preparation to form a whey protein gel; then drying the whey protein gel; and powdering the whey protein gel. Food products containing the powder in hydrated form, including both frozen dessert products, beverages and cooked products, are also disclosed.

摘要翻译： 提供了可用作增稠剂和脂肪替代物的干蛋白质产品。 粉末可以在室温或冷藏条件下容易地重构，并且可以在室温和烹饪应用中用于冷冻或冷藏食品中。 当重新配制时，产品优选具有乳状的，非粗糙的质地，尽管产品的质地和稠度可以根据所需的应用而调整。 本发明的干粉可以通过水解蛋白质制剂（通常为乳清蛋白制剂）制备水解的乳清蛋白制剂来制备; 然后凝胶化水解的乳清蛋白制剂以形成乳清蛋白凝胶; 然后干燥乳清蛋白凝胶; 并粉化乳清蛋白凝胶。 还公开了含有水合形式的粉末的食品，包括冷冻甜点产品，饮料和熟制品。

公开(公告)号：US20130064944A1

公开(公告)日：2013-03-14

申请号：US13565561

申请日：2012-08-02

申请人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

发明人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

IPC分类号： A23C3/02 ,  A23C1/16 ,  A23C9/142

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。