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    CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION
    1.
    发明申请
    CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION 有权
    乳制品及其制备方法

    公开(公告)号：US20090123601A1

    公开(公告)日：2009-05-14

    申请号：US11719571

    申请日：2005-11-21

    申请人： Alan Wolf-Schoon-Pompo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolf-Schoon-Pompo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C9/12 ,  A23C19/00

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白 步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）=使步骤（b）中获得的共混物均化 ）或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e ）将步骤（d）的产物与根据乳脂肪调节的脂肪含量的凝乳混合 在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

    Cream cheese product and its method of preparation
    2.
    发明授权
    Cream cheese product and its method of preparation 有权
    奶油干酪制品及其制备方法

    公开(公告)号：US08349379B2

    公开(公告)日：2013-01-08

    申请号：US11719571

    申请日：2005-11-21

    申请人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C9/12

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白 步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）均化步骤（b）中获得的共混物， 或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e） 将步骤（d）的产品与根据乳脂肪调节的脂肪含量的凝乳混合 在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

    Cream Cheese Product And Its Method Of Preparation
    3.
    发明申请
    Cream Cheese Product And Its Method Of Preparation 审中-公开
    奶油奶酪产品及其制备方法

    公开(公告)号：US20120295006A1

    公开(公告)日：2012-11-22

    申请号：US13545192

    申请日：2012-07-10

    申请人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C19/076 ,  A23C21/02

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (d) homogenizing the blend obtained in step (b) to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e).

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 将步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（d）使得 步骤（b）制备乳化功能乳清蛋白浓缩物，（e）将步骤（d）的产物与根据所需产物调节的脂肪含量的凝乳混合，并加入盐和任选的稳定剂，和（f ）均化步骤（e）的产物。

    SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE
    5.
    发明申请
    SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE 审中-公开
    SWISS-TYPE CHEESA FLAVOR组合物和与其相同的食品及其制造方法

    公开(公告)号：US20110123674A1

    公开(公告)日：2011-05-26

    申请号：US11908197

    申请日：2006-03-08

    申请人： Alan-Frederick Wolfschoon ,  Mehran Rose ,  Peter Habermeier ,  Paul Victor Gass

    发明人： Alan-Frederick Wolfschoon ,  Mehran Rose ,  Peter Habermeier ,  Paul Victor Gass

    IPC分类号： A23C9/13 ,  A23L1/23

    CPC分类号： A23C19/0925 ,  A23C19/032 ,  A23C19/0321 ,  A23C19/062 ,  A23C19/082

    摘要： Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof.

    摘要翻译： 提供了瑞士式奶酪风味组合物，其可用于食品中用于添加香料，增味，并且作为天然瑞士干酪成分的替代品。 它还涉及快速直接生产不需要乳清分离，块形成，固化或老化步骤的这种干酪风味组合物的方法。 风味组合物通过形成包含通过在约22至约45℃的温度下用乳酸培养物处理乳浓缩物制备的培养的奶浓缩物约10至约240小时的混合物，以及丙酸或食用 的盐。 在加入丙酸或其食盐后会发展出瑞士式奶酪香味。

    Apparatus And Process For Tempering Chocolate
    6.
    发明申请
    Apparatus And Process For Tempering Chocolate 审中-公开
    回火巧克力的设备和工艺

    公开(公告)号：US20110212238A1

    公开(公告)日：2011-09-01

    申请号：US12917207

    申请日：2010-11-01

    申请人： Mehran Rose ,  Uwe Riedel ,  Konstantinos Paggios ,  Martin Richard Thiele

    发明人： Mehran Rose ,  Uwe Riedel ,  Konstantinos Paggios ,  Martin Richard Thiele

    IPC分类号： A23G1/10 ,  A23G1/30

    CPC分类号： A23G1/0046 ,  A23G1/18

    摘要： A tank for tempering cocoa butter containing mass is provided. This tank, which is equipped with a scraper and an impeller, is characterized in that the impeller induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter containing mass in a single step wherein the temperature is decreased from an initial temperature of about 53° C. to about 57° C. to a final temperature of about 30° C. to about 32° C.

    摘要翻译： 提供用于回收含有大量可可脂的罐。 该罐装有刮刀和叶轮，其特征在于，叶轮在罐中引起含有可可脂的物料的向下流动。 该罐允许在单一步骤中回收含有质量的可可脂，其中温度从约53℃的初始温度降低至约57℃至最终温度约30℃至约32℃。