公开(公告)号：US20110045132A1

公开(公告)日：2011-02-24

申请号：US12868439

申请日：2010-08-25

申请人： James W. Moran ,  David W. Mehnerr ,  Chad D. Galer ,  Jonathan L. Reeve ,  Thomas R. Jackson, JR. ,  Cheryl J. Baldwin ,  Gary F. Smith

发明人： James W. Moran ,  David W. Mehnerr ,  Chad D. Galer ,  Jonathan L. Reeve ,  Thomas R. Jackson, JR. ,  Cheryl J. Baldwin ,  Gary F. Smith

IPC分类号： A23C19/08

CPC分类号： A23C19/082 ,  A23C19/0925 ,  A23L27/206 ,  A23L27/24 ,  A23L27/25 ,  A23L33/20

摘要： A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk.

摘要翻译： 提供了用于生产可用于制备减少和低脂加工干酪，天然干酪或其它还原和低脂肪食品的减脂成分的方法。 通过从全脂生物发酵的芝士风味成分中提取脂肪来生产减脂的风味成分。 或者，天然生物发酵的奶酪香味成分的产生与减少量的脂肪。 另外，减脂的切达干酪可以从1％的牛奶中得到。

公开(公告)号：US07547457B2

公开(公告)日：2009-06-16

申请号：US11461477

申请日：2006-08-01

申请人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

发明人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

IPC分类号： A23L1/304 ,  A23C19/08

CPC分类号： A23C19/082 ,  A23C19/0921 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/161

摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

摘要翻译： 提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。 这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。 这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。 通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。

公开(公告)号：US20080032003A1

公开(公告)日：2008-02-07

申请号：US11461477

申请日：2006-08-01

申请人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

发明人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

IPC分类号： A23L1/30

CPC分类号： A23C19/082 ,  A23C19/0921 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/161

摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

摘要翻译： 提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。 这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。 这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。 通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。

公开(公告)号：US20080075807A1

公开(公告)日：2008-03-27

申请号：US11534349

申请日：2006-09-22

申请人： Cheryl J. Baldwin ,  Richard Brouillette ,  Ahmad Akashe ,  David Webb Mehnert ,  Arlene Cheryl Clarkson ,  Christine Kwiat ,  Amanda Lynn Kocher

发明人： Cheryl J. Baldwin ,  Richard Brouillette ,  Ahmad Akashe ,  David Webb Mehnert ,  Arlene Cheryl Clarkson ,  Christine Kwiat ,  Amanda Lynn Kocher

IPC分类号： A23L1/30

CPC分类号： A23C19/0921

摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying cheeses and the resulting cheese products. These methods maximize nutrient retention in the final packaged product by fortifying desired portions of the food product and minimize fortification in other portions of the food product. Moreover the fortification methods described herein allow significant amounts of nutrient supplements to be delivered per serving of food product without adversely affecting functionality or product quality. Foods fortified by the disclosed methods retain their desired textures, mouthfeel, flavor, and other organoleptic properties.

摘要翻译： 提供用于制备营养强化食品的方法，特别是加强奶酪和所得奶酪产品的方法。 这些方法通过强化食品的所需部分来最大限度地增加最终包装产品中的养分保留，并最大限度地减少食品其他部分的强化。 此外，本文所述的强化方法允许在每份食品中递送大量的营养补充剂，而不会不利地影响功能或产品质量。 通过所公开的方法强化的食物保留其期望的质地，口感，风味和其它感官特性。