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    Gum application in wheyless cream cheese systems
    3.
    发明授权
    Gum application in wheyless cream cheese systems 有权
    胶乳应用于无奶酪奶酪系统

    公开(公告)号：US06913774B2

    公开(公告)日：2005-07-05

    申请号：US10210851

    申请日：2002-08-01

    申请人： Alice Shen Cha ,  Jimbay P. Loh ,  Ana Patricia Rodriguez

    发明人： Alice Shen Cha ,  Jimbay P. Loh ,  Ana Patricia Rodriguez

    IPC分类号： A23C19/028 ,  A23C19/076 ,  A23C9/12

    CPC分类号： A23C19/0765 ,  A23C19/028

    摘要： The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.

    摘要翻译： 本发明描述了将离子树胶掺入无乳脂奶油干酪中以加强凝乳结构，从而提高产品坚固度的方法。 该方法包括在发酵步骤之前加入相对小的（例如，约0.005至约0.1％）但有效量的离子胶（例如，黄原胶，结冰糖，角叉菜胶，藻酸盐胶，低甲氧基果胶或其混合物） 在初始均化/加热步骤之前，提供离子胶 - 乳蛋白相互作用而不引起与蛋白质的凝聚。 在某些优选实施方案中，由于其冷水溶解度，组成，可用性和低成本，使用黄原胶。

    Oven-stable edible moisture barrier
    4.
    发明授权
    Oven-stable edible moisture barrier 有权
    烤箱稳定的食用防潮屏障

    公开(公告)号：US06472006B1

    公开(公告)日：2002-10-29

    申请号：US09826604

    申请日：2001-04-05

    申请人： Jimbay P. Loh ,  Timothy S. Hansen

    发明人： Jimbay P. Loh ,  Timothy S. Hansen

    IPC分类号： A23D900

    CPC分类号： A23P20/20 ,  A21D13/26 ,  A23C19/16 ,  A23D9/007 ,  A23D9/02 ,  A23P20/11

    摘要： An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components having different water activities even when the multi-component food product is exposed to elevated temperatures. The oven-stable edible moisture barrier of this invention is formed from a composition comprising an edible, low melting oil having a melting point of about 35° C. or lower and an edible, high melting fat having a melting point of about 70° C. or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture. This composition has unique thermal and mechanical properties that makes it ideal as an edible moisture barrier for use in food products, especially for baking applications.

    摘要翻译： 提供了一种用于食品的烤箱稳定的食用防潮屏障。 即使在多组分食品暴露于高温下，这种烘箱稳定的湿气屏障也可用于防止水分在具有不同水分活性的组分之间的多组分食品中的水分迁移。 本发明的烤箱稳定的可食用水分阻隔物由包含熔点约35℃或更低的可食用的低熔点油和熔点约70℃的可食用的高熔点脂肪的组合物形成 或更高，其中可食用的低熔点油和可食用的高熔点脂肪在高于可食用低熔点油的熔点但低于可食用的高熔点脂肪的熔点的温度下共混，以形成 奶油型混合物。 该组合物具有独特的热和机械性能，使其成为用于食品，特别是烘烤应用的食用防潮屏障的理想选择。

    Premium quality intermediate moisture vegetables and method of making
    5.
    发明授权
    Premium quality intermediate moisture vegetables and method of making 有权
    优质中等水分蔬菜和制作方法

    公开(公告)号：US06403134B1

    公开(公告)日：2002-06-11

    申请号：US09638335

    申请日：2000-08-14

    申请人： Dalip K. Nayyar ,  Laura G. Hill ,  K. Rajinder Nauth ,  Jimbay P. Loh ,  Maluwa Behringer ,  Lisa Apel

    发明人： Dalip K. Nayyar ,  Laura G. Hill ,  K. Rajinder Nauth ,  Jimbay P. Loh ,  Maluwa Behringer ,  Lisa Apel

    IPC分类号： A23B700

    CPC分类号： A23B7/08 ,  A23B7/022 ,  A23B7/06 ,  A23B7/154 ,  A23B7/155 ,  A23B7/157

    摘要： Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50° F. for about 15 to about 180 minutes, wherein the antimicrobial infusion cocktail comprises an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture; (b) collecting the vegetables and removing excess antimicrobial infusion cocktail; (c) drying the collected vegetables to a water activity of about 0.5 to about 0.9 to form the intermediate moisture vegetables; and (d) packaging the intermediate moisture vegetables. After drying to a water activity of about 0.5 to about 0.9, the intermediate moisture vegetables of the present invention are shelf stable. For example, such intermediate moisture vegetables having a water activity of about 0.55 to about 0.65 are expected to be shelf stable for about twelve months under ambient conditions; intermediate moisture vegetables having a water activity of about 0.75 to about 0.85 are expected to be shelf stable for about 90 days under refrigeration conditions. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked frozen vegetables.

    摘要翻译： 提供优质的中等水分蔬菜和制备这种蔬菜的方法。 优质中等水分蔬菜通过以下步骤制备：（a）在大于约50°F的温度下用抗微生物输注混合液注入蔬菜约15至约180分钟，其中抗微生物输注混合物包含（1 ）水溶性，主要是较低分子量的低甜度碳水化合物，（2）多元醇，（3）盐，（4）非无机甜味抑制剂，和（5）乳链菌肽乳链菌肽 生产文化; （b）收集蔬菜并除去过量的抗菌输液鸡尾酒; （c）将收集的蔬菜干燥至约0.5至约0.9的水分活度以形成中间水分蔬菜; 和（d）包装中间水分蔬菜。 干燥至约0.5至约0.9的水分活度后，本发明的中间水分蔬菜是稳定的。 例如，具有约0.55至约0.65的水分活性的中等水分蔬菜预期在环境条件下储存稳定约12个月; 水分活度为约0.75至约0.85的中间水分蔬菜预计在制冷条件下搁置约90天。 烹饪时，这些中等水分蔬菜提供与高品质熟冷冻蔬菜相似的外观，质感和味道。

    Bake-stable creamy food filling base
    7.
    发明授权
    Bake-stable creamy food filling base 有权
    烘烤稳定的奶油食品填充基地

    公开(公告)号：US08691316B2

    公开(公告)日：2014-04-08

    申请号：US13531759

    申请日：2012-06-25

    申请人： Jimbay P. Loh ,  Yeong-Ching Albert Hong

    发明人： Jimbay P. Loh ,  Yeong-Ching Albert Hong

    IPC分类号： A23D9/04 ,  A23L1/48

    CPC分类号： A23D9/007 ,  A23G3/44 ,  A23V2002/00

    摘要： Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

    摘要翻译： 公开了基于脂肪的，奶油状的食物填充物，其烘烤稳定性至少达到约125℃的温度。奶油状食品填充物特别适用于需要在烘烤之前加入填充物的产品。 在一个方面，填充物是具有包括亲水性粉末和高熔点脂质的分散固相的固体 - 液体分散体，以及包含低熔点脂质的连续脂质相，其中亲水性粉末和高 分解脂质。 优选地，填充物具有约0.5或更低的低水活度，并且在不存在另外的润湿剂，增稠剂或胶凝剂的情况下形成。