公开(公告)号：US06905720B2

公开(公告)日：2005-06-14

申请号：US10059844

申请日：2002-01-30

申请人： Chii-Fen Wang ,  Weizhu Yu ,  Harry Levine ,  Ramanathan Santhanagopalan ,  Louise Slade ,  Zhen-Yi Yan

发明人： Chii-Fen Wang ,  Weizhu Yu ,  Harry Levine ,  Ramanathan Santhanagopalan ,  Louise Slade ,  Zhen-Yi Yan

IPC分类号： A21D8/02 ,  A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23C19/093 ,  A23C20/00 ,  A23P1/00 ,  A23G3/00

CPC分类号： A23C19/093 ,  A21D13/22 ,  A21D13/31 ,  A23C20/00

摘要： A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.

摘要翻译： 制备美味，光滑织构，可烘烤和货架稳定的产品作为三相制剂，包括水性液相，分散的脂肪相和固相，优选含有显着比例的干酪。 液相的存在量足以悬浮和分散脂肪和固体相。 分散的脂肪必须具有足够小的液滴尺寸，足以提高该相的粘度，以产生最终产品的乳脂状质地。 美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。 优选的奶酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。 该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能。 该产品也可以与任何数量的免费食品一起包装使用。