公开(公告)号：US07014878B2

公开(公告)日：2006-03-21

申请号：US10198562

申请日：2002-07-18

申请人： Uraiwan Tangprasertchai ,  Keith Daniel Forneck ,  Laura Gail Hill ,  Lisa Apel ,  John Dewalt ,  David Carl Richards ,  Dhruba Jyoti Das ,  Lynell Morales

发明人： Uraiwan Tangprasertchai ,  Keith Daniel Forneck ,  Laura Gail Hill ,  Lisa Apel ,  John Dewalt ,  David Carl Richards ,  Dhruba Jyoti Das ,  Lynell Morales

IPC分类号： A21D13/00

CPC分类号： B65D81/2084 ,  A21D10/02 ,  A21D13/32 ,  A21D15/02 ,  B65D77/0413

摘要： A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45° F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.

摘要翻译： 提供完全烘焙的面包产品，其可以长期储存并且如果保持在改良的气氛（即，低氧气）下保持其产品的保质期（例如，至少约3个月）的期望的柔软质地 并且优选惰性气体）在冷藏条件下（即约35至约45°F）。 完全烘焙的面包由面包师百分比包含约100磅面粉，约0.75至约3.5磅盐，约0.2至约1磅微生物抑制剂，约0至约3磅面筋，约1至约5磅 膨胀剂，约0.1至约1磅酶，约9至18磅高果糖玉米糖浆，约3至约10磅起酥油，约0.1至约3磅单甘油酯和甘油二酯，以及约45至约60磅的水。

公开(公告)号：US20060286209A1

公开(公告)日：2006-12-21

申请号：US11155792

申请日：2005-06-17

申请人： Jess Sweley ,  Gary Smith ,  Lisa Apel ,  Carrie Kincaid ,  Thomas Kalamas ,  Alice Cha ,  Dawn Barton

发明人： Jess Sweley ,  Gary Smith ,  Lisa Apel ,  Carrie Kincaid ,  Thomas Kalamas ,  Alice Cha ,  Dawn Barton

IPC分类号： A23C9/12

CPC分类号： A23C19/0765 ,  A23C19/028 ,  A23C19/09 ,  A23C2210/30

摘要： The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The cultured dairy or cream cheese products contain a considerable quantity of non-cultured dairy material (generally greater than about 60 percent, and preferably about 70 to about 80 percent, of the total dairy protein).

摘要翻译： 本发明涉及培养的乳制品，更具体地涉及在乳清分离步骤中制备且具有降低的培养乳制品水平的培养的奶油干酪组合物。 本发明还涉及制备这种培养的乳制品或奶油干酪产品的方法。 培养的乳制品或奶油干酪产品含有相当数量的未培养的乳制品（通常大于总乳制蛋白的约60％，优选约70至约80％）。

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。