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公开(公告)号：US06251445B1
公开(公告)日：2001-06-26
申请号：US09314713
申请日：1999-05-19
申请人： Xiao-Qing Han , Richard S. Silver , Peter H. Brown
发明人： Xiao-Qing Han , Richard S. Silver , Peter H. Brown
IPC分类号： A23C912
CPC分类号： C12Y304/00 , A23J3/343 , A23L27/25
摘要： The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.
摘要翻译： 本发明提供一种制备酶修饰乳酪调味剂的方法，其中在任何加热步骤之前，在含有乳蛋白质的乳蛋白质组合物中含有蛋白水解酶的处理发生，其中处理时间短。 该方法包括在足以部分水解蛋白质的温度和一段时间内孵育含有乳蛋白的乳制品混合物。 本发明另外提供了包含部分蛋白水解的乳蛋白的酶修饰的乳酪，其中部分蛋白水解的乳蛋白含有部分蛋白水解的乳清蛋白。 酶修饰的奶酪起源于含有乳蛋白质的各种乳制品液体中的任何一种。 在重要的实施方案中，酶修饰的乳酪通过本发明的方法制备。
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公开(公告)号：US06183804B2
公开(公告)日：2001-02-06
申请号：US09427496
申请日：1999-10-26
IPC分类号： A23C1900
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product since the milk protein concentrate can be stored for later conversion to cheese product. By converting the milk to a storage-stable milk protein concentrate, the manufacturing of cheese products is uncoupled from, and is independent of, the milk supply.
摘要翻译： 提供了通过直接转化牛奶来生产加工干酪或加工干酪型产品的两阶段按需，商业上可行的方法。 该方法不需要发酵，酶处理和/或形成和分离凝乳和乳清的中间步骤。 在第一阶段，通过超滤液态乳，优选脱脂乳形成粉末状乳蛋白浓缩物，然后喷雾干燥浓缩的超滤乳。 储存稳定的奶粉蛋白浓缩物可以立即转化为加工干酪或加工干酪型产品，或者可以储存以供以后转化。 粉状乳蛋白浓缩物可用于生产具有与常规凝乳和乳清过程制备的奶酪相似感官特性的无脂肪，低脂肪或低脂肪和/或全脂奶酪。 本两阶段方法特别适用于半连续或连续制造加工干酪型产品。 本两阶段方法特别适用于按需制造加工干酪或加工干酪型产品，因为乳蛋白浓缩物可以储存以供以后转化成奶酪制品。 通过将牛奶转化为储存稳定的乳蛋白浓缩物，乳制品的制造与牛奶供应脱水，并且独立于牛奶供应。
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公开(公告)号：US5773054A
公开(公告)日：1998-06-30
申请号：US668547
申请日：1996-06-21
申请人： Ronald L. Meibach , Dale A. Kyser , Gary F. Smith , David Kaganoff , Ronald D. Gee , Thomas A. Nosek , Richard S. Silver
发明人： Ronald L. Meibach , Dale A. Kyser , Gary F. Smith , David Kaganoff , Ronald D. Gee , Thomas A. Nosek , Richard S. Silver
IPC分类号： A23C19/068 , A23C19/05 , A23C19/06 , A23C19/072
CPC分类号： A23C19/06 , A23C19/05 , A23C19/062 , A23C19/063 , A23Y2220/39
摘要： The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks. The containers are preferably bulk bags with a liner of plastic or other disposable material. The liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth. The liners may be disposed of after use in transporting the cheese curd to a final destination. The bulk bags are reusable with fresh liners. In an alternate embodiment, the cheese curd is drained without agitation to provide a cheese mat. The cheese mat is milled into cheese pieces prior to the cooling step.
摘要翻译： 本发明涉及一种制备适于制备加工干酪的颗粒状天然干酪的方法，以及用作天然干酪，例如小吃食品和用于奶酪浇头的切片。 在该方法中，提供牛奶凝结物。 切割凝结物以提供颗粒状干酪凝乳和乳清。 奶酪凝乳在进行搅拌的同时煮熟。 此后，乳酪凝乳不断搅动，乳酪凝乳排出。 然后将干酪凝乳充分冷却或干燥，以将干酪凝乳保持为单独的颗粒。 搅拌可以在冷却或干燥步骤期间或之后立即使用以确保干酪颗粒的分离。 所形成的奶酪颗粒可能形成脆性块状物，但在储存期间不织成。 然后将奶酪颗粒装入容纳约1,000至约2500磅干酪凝乳的相对较大的容器中，或者可以在铁路车辆或卡车中大量包装。 容器优选为具有塑料或其它一次性材料衬垫的散装袋。 衬垫在填充之前和期间被气体冲洗以减少氧含量并抑制霉菌生长。 使用后，衬里可能会将奶酪凝乳运送到最终目的地。 散装袋可以重新使用新鲜的衬里。 在替代实施例中，干酪凝乳排出而不搅动以提供奶酪垫。 在冷却步骤之前将奶酪垫磨成奶酪片。
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公开(公告)号：US5681948A
公开(公告)日：1997-10-28
申请号：US398749
申请日：1995-03-06
摘要： A two-stage method for the preparation of polyol fatty acid polyesters is provided. The resulting polyol fatty acid polyesters are very lightly colored (i.e., colorless to slightly yellow) and have a high degree of substitution with fatty acid groups. The first stage of this two-stage method is a solvent-based esterification reaction; the second stage is an essentially solvent-free esterification reaction. In the first stage, a polyol in a solvent (e.g., sucrose in dimethylsulfoxide)) is reacted with fatty acid lower alkyl esters at relatively low temperatures using an alkaline salt catalyst. After the desired degree of esterification is obtained, the resulting partially-esterified polyol fatty acid polyesters and the solvent-containing phase are separated. The separated partially-esterified polyol fatty acid polyesters are further esterified with the same or different fatty acid lower alkyl esters in a second stage with an alkaline salt catalyst using essentially solvent-free, high temperature conditions whereby the degree of substitution is significantly increased. Most of the color bodies and other contaminants capable of producing color are removed with the solvent in the first stage and, therefore, are not present during the higher temperature reaction conditions of the second stage. The resulting polyol fatty acid polyesters, and in particular the sucrose fatty acid polyesters, are especially useful as fat substitutes in food applications and products.
摘要翻译： 提供了制备多元醇脂肪酸聚酯的两阶段方法。 得到的多元醇脂肪酸聚酯非常浅色（即无色至微黄色）并且具有高脂肪酸基取代度。 这种两步法的第一阶段是溶剂型酯化反应; 第二阶段是基本上无溶剂的酯化反应。 在第一阶段中，使用碱性盐催化剂，在相对较低的温度下，将溶剂中的多元醇（例如二甲基亚砜中的蔗糖））与脂肪酸低级烷基酯反应。 在获得所需的酯化度之后，分离得到的部分酯化的多元醇脂肪酸聚酯和含溶剂的相。 分离的部分酯化的多元醇脂肪酸聚酯在第二阶段中用相同或不同的脂肪酸低级烷基酯进一步用碱性盐催化剂进行酯化，使用基本上无溶剂的高温条件，从而显着提高了取代度。 能够产生颜色的大多数着色体和其它污染物在第一阶段用溶剂除去，因此在第二阶段的较高温度的反应条件下不存在。 所得的多元醇脂肪酸聚酯，特别是蔗糖脂肪酸聚酯，特别适用于食品应用和产品中的脂肪替代物。
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5.发明授权
公开(公告)号：US5596085A
公开(公告)日：1997-01-21
申请号：US420065
申请日：1995-04-11
CPC分类号： C07H15/04
摘要： An improved method for the preparation of polyol fatty acid polyesters via a one step reaction. A polyol-type reagent is mixed with a fatty-acid containing reagent, and an esterification catalyst to form a reaction mixture. The polyol-type reagents include polyols and saccharides having hydroxyl groups, partially-esterified polyols and saccharides having both hydroxyl groups and lower alkyl ester groups, and fully-esterified polyols and saccharides having lower alkyl ester groups. The reaction is heated to about 95.degree. to 200.degree. C. for a time sufficient for the formation of saccharide fatty acid polyester while a non-fatty acid-containing lower alkyl ester by-product or an alcohol by-product are removed from the reaction mixture by a thin film reaction techniques. The use of thin film reaction methodology provides more efficient removal of by-products and greater yields of the polyol fatty acid polyesters. The polyol fatty acid polyesters, especially sucrose fatty acid polyesters, are useful as fat substitutes or low-calorie fats in food compositions.
摘要翻译： 一种通过一步反应制备多元醇脂肪酸聚酯的改进方法。 将多元醇型试剂与含脂肪酸的试剂和酯化催化剂混合以形成反应混合物。 多元醇型试剂包括具有羟基的多元醇和糖类，部分酯化的多元醇和具有羟基和低级烷基酯基的糖类，以及具有低级烷基酯基团的完全酯化的多元醇和糖类。 将反应物加热至约95℃至200℃，持续足够时间以形成糖类脂肪酸聚酯，同时从反应中除去含有非脂肪酸的低级烷基酯副产物或醇副产物 混合物通过薄膜反应技术。 使用薄膜反应方法提供了更有效地除去副产物和更多的多元醇脂肪酸聚酯的产率。 多元醇脂肪酸聚酯，特别是蔗糖脂肪酸聚酯，可用作食品组合物中的脂肪替代物或低热量脂肪。
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公开(公告)号：US4409329A
公开(公告)日：1983-10-11
申请号：US398618
申请日：1982-07-15
申请人： Richard S. Silver
发明人： Richard S. Silver
摘要： Enzymic conversion of cellulose under mechanical shear rate of from 50,000 to 200,000 feet/minute/foot as imparted to the cellulose by a series of rotors and stators mounted in the reaction vessel improves yield of simple sugars.
摘要翻译： 通过安装在反应容器中的一系列转子和定子给纤维素赋予纤维素，纤维素在机械剪切速率为50,000至200,000英尺/分钟/英尺下的酶转化提高了单糖的产率。
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公开(公告)号：US20110281013A1
公开(公告)日：2011-11-17
申请号：US13155015
申请日：2011-06-07
申请人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
发明人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
IPC分类号： A23F5/00
摘要： The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 μm, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.
摘要翻译： 本发明涉及一种没有显着含量的油和不溶性颗粒的咖啡饮料组合物，其包含（a）基于总甘露糖的咖啡固体的总重量至少15％，其中游离甘露糖含量小于50％ 总胆固醇含量的重量，和（b）基于咖啡固体的5-羟甲基糠醛总量小于1,000ppm，以及生产可溶性咖啡提取物的方法，包括以下步骤：（i）将焙炒和研磨的咖啡 用水，（ii）加入水解酶，（iii）湿研磨至约10至约250μm的平均粒度，（iv）通过将反应混合物暴露于约20℃的温度 至约90℃，优选约50℃至约60℃，和（v）使反应混合物循环通过跨流半透膜分离装置，其中获得可溶性咖啡提取物作为渗透物。
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公开(公告)号：US20080311245A1
公开(公告)日：2008-12-18
申请号：US11995913
申请日：2006-07-07
申请人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
发明人： Richard S. Silver , Sian Plumb , Stefano Ceriali , Anthony Wragg , Erik Whalen-Pedersen , Danielle E. Perkins
摘要： The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 μm, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.
摘要翻译： 本发明涉及一种没有显着含量的油和不溶性颗粒的咖啡饮料组合物，其包含（a）基于总甘露糖的咖啡固体的总重量至少15％，其中游离甘露糖含量小于50％ 总胆固醇含量的重量，和（b）基于咖啡固体的5-羟甲基糠醛总量小于1,000ppm，以及生产可溶性咖啡提取物的方法，包括以下步骤：（i）将焙炒和研磨的咖啡 用水，（ii）加入水解酶，（iii）湿研磨至约10至约250μm的平均粒度，（iv）通过将反应混合物暴露于约20℃的温度 至约90℃，优选约50℃至约60℃，和（v）使反应混合物循环通过跨流半透膜分离装置，其中获得可溶性咖啡提取物作为渗透物。
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公开(公告)号：US5532020A
公开(公告)日：1996-07-02
申请号：US448673
申请日：1995-05-24
申请人： Richard S. Silver
发明人： Richard S. Silver
CPC分类号： A23D7/015 , A23D7/0056
摘要： The present invention is directed to a reduced-fat margarine-type spread prepared from liquid, edible vegetable oils. The spread is a two-phase emulsion comprising a continuous aqueous phase and a dispersed liquid oil phase. The emulsion contains from about 45% to about 65% liquid vegetable oil, from about 15% to about 20% of calcium gluconate, from about 18% to about 28% of water and from about 0.2% to about 1.2% of a hydrophilic emulsifier.
摘要翻译： 本发明涉及一种由液体食用植物油制备的减脂人造奶油型涂抹液。 该扩散是包含连续水相和分散的液体油相的两相乳液。 乳液含有约45％至约65％的液体植物油，约15％至约20％的葡萄糖酸钙，约18％至约28％的水和约0.2％至约1.2％的亲水乳化剂 。
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公开(公告)号：US4947932A
公开(公告)日：1990-08-14
申请号：US413030
申请日：1989-09-27
摘要： The present invention is a phosphate compound for use in a bacterial nutrient medium. The medium is injected downhole in a petroleum formation along with a bacteria (or its spore) and provides the bacteria with growth nutrients. The nutrient solution contains a phosphate compound which: will not precipitate out of solution under ambient conditions; will chelate alkaline earth, rare earth, transition and heavy metal ions; and provide a nutrient source for the bacteria.
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