利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

8 条记录 (耗时 0.031 秒)

    Carbonated liquid dairy product and method of production thereof
    1.
    发明授权
    Carbonated liquid dairy product and method of production thereof 失效
    碳酸液体乳制品及其生产方法

    公开(公告)号：US4804552A

    公开(公告)日：1989-02-14

    申请号：US94304

    申请日：1987-09-08

    申请人： Salah H. Ahmed ,  John D. Kadlec ,  Anthony J. Luksas

    发明人： Salah H. Ahmed ,  John D. Kadlec ,  Anthony J. Luksas

    IPC分类号： A23C9/152 ,  A23C9/156 ,  A23C9/14 ,  A23G9/12

    CPC分类号： A23C9/156 ,  A23C9/1524

    摘要： There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160.degree. F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and ash therein are at least partially denatured. The denatured liquid dairy product is then cooled to a temperature of less than about 50.degree. F. The cooled liquid dairy product is subjected to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product. The carbonation is carried out until there are at least 1.5 volumes of carbon dioxide dissolved in the dairy product. The product is then packaged in closed containers capable of substantially retaining the said degree of carbonation. The amount and extent of the heat denatured indigenous protein and ash in the dairy product is sufficient that the carbonated dairy product is buffered to a pH of at least 4.0 and the carbonated dairy product is highly carbonated but not destabilized.

    摘要翻译： 提供了一种将液体乳制品碳酸化到高度碳化的方法，同时不会使液体乳制品不稳定。 将液体乳制品加热至至少160°F的温度一段不超过30分钟的时间，由此本地乳蛋白和其中的灰分至少部分变性。 然后将变性的液体乳制品冷却至小于约50°F的温度。冷却的液体乳制品在足够的压力下经受加压二氧化碳并持续足够的时间，使得碳酸乳制品的口味和口感 不再是无碳酸奶制品。 进行碳酸化，直到在乳制品中溶解有至少1.5体积的二氧化碳。 然后将产品包装在能够基本上保持所述碳酸化程度的密闭容器中。 乳制品中热变性本土蛋白质和灰分的量和程度足以使碳酸奶制品缓冲至至少4.0的pH，并且碳酸化乳制品高度碳酸化但不会不稳定。

    Butter-like composition
    4.
    发明授权
    Butter-like composition 失效
    黄油样组成

    公开(公告)号：US4961950A

    公开(公告)日：1990-10-09

    申请号：US400399

    申请日：1989-08-30

    申请人： Salah H. Ahmed ,  Anthony J. Luksas

    发明人： Salah H. Ahmed ,  Anthony J. Luksas

    IPC分类号： A23D7/00 ,  A23D7/015 ,  A23D7/02

    CPC分类号： A23D7/02 ,  A23D7/001 ,  A23D7/003 ,  A23D7/015

    摘要： A butter-like composition is produced which has a taste, texture and mouth feel which at least approximates that of butter and comprising a concentrated mixture of (a) at least one water-in-oil emulsion of a liquid dairy product, (b) at least one oil-in-water emulsion of a liquid dairy product, and (c) at least one water-in-oil emulsion of a vegetable fat. The ratio of (a) to (b) is at least about 6:4 but less than 9:1, the ratio of (a) and (b) to (c) is at least 1:3, and the total fat content of the composition is at least about 30%.

    摘要翻译： 制备黄油样组合物，其具有至少接近黄油的味道，质地和口感，并且包含（a）液体乳制品的至少一种油包水乳液的浓缩混合物，（b） 至少一种液体乳制品的水包油乳液，和（c）至少一种植物脂肪的油包水乳液。 （a）至（b）的比例为至少约6:4但小于9:1，（a）和（b）至（c）的比例至少为1:3，总脂肪含量 的组合物为至少约30％。

    Method for improving the taste, texture and mouth feel of a liquid dairy product and for concentrating same
    5.
    发明授权
    Method for improving the taste, texture and mouth feel of a liquid dairy product and for concentrating same 失效
    用于改善液体乳制品的味道，质地和口感并用于浓缩它们的方法

    公开(公告)号：US4959234A

    公开(公告)日：1990-09-25

    申请号：US272282

    申请日：1988-11-17

    申请人： Salah H. Ahmed ,  Anthony J. Luksas

    发明人： Salah H. Ahmed ,  Anthony J. Luksas

    IPC分类号： A23C1/06

    CPC分类号： A23C1/06

    摘要： There is provided a method for concentrating and improving the taste, texture and mouth feel of a liquid dairy product. The liquid dairy product is cooled to a temperature at or below its feezing point. Ice crystals are crystallized from the cooled liquid dairy product to produce a mixture of concentrated product and ice crystals. A portion of the ice crystals is separated from the mixture and heated to form a melt thereof. The mixture is washed with the melt to form a washed mixture of the concentrated product and the ice crystals, and the ice crystals are separated from the washed mixture and the concentrated product is recovered. The amount of ice crystals formed in the crystallizing step is sufficient that the recovered product has a solids content of at least about 20%.

    摘要翻译： 提供了一种浓缩和改善液体乳制品的味道，质地和口感的方法。 将液体乳制品冷却至其冷冻点或低于其冷冻点的温度。 冰晶体从冷却的液体乳制品中结晶，产生浓缩产物和冰晶的混合物。 将一部分冰晶与混合物分离并加热形成其熔体。 将混合物用熔体洗涤以形成经浓缩产物和冰晶洗涤的混合物，并从洗涤的混合物中分离冰晶并回收浓缩产物。 在结晶步骤中形成的冰晶的量足以使回收的产物具有至少约20％的固体含量。

    Spreadable butter-like composition and method for production thereof
    6.
    发明授权
    Spreadable butter-like composition and method for production thereof 失效
    可膨胀的黄油状组合物及其制造方法

    公开(公告)号：US4769255A

    公开(公告)日：1988-09-06

    申请号：US54774

    申请日：1987-05-27

    申请人： Salah H. Ahmed ,  Anthony J. Luksas

    发明人： Salah H. Ahmed ,  Anthony J. Luksas

    IPC分类号： A23C15/16 ,  A23D7/015 ,  A23D7/02 ,  A23D3/00

    CPC分类号： A23D7/02 ,  A23C15/16 ,  A23D7/015

    摘要： A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily and oil-in-water emulsion and has a fat content of at about 8% is prepared. The feed is concentrated by removing water until a concentrate having at least about 40% fat is obtained. The concentrate is homogenized and a phase reversal of the concentrate is caused, either prior to, during or after homogenization, so that the emulsion of the concentrate is converted from a primarily oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like composition, and the ratio of oil-in-water emulsion to water-in-oil emulsion in the composition is at least about 6:4, and preferably between 7:3 and 8:2.

    摘要翻译： 提供了一种用于生产黄油样组合物的方法，其具有与黄油相似的味道，质地和口感，但在制冷温度下是可分散的。 制备至少一种主要是水包油乳液并且具有约8％的脂肪含量的液体乳制品的饲料。 通过除去水来浓缩进料，直到获得具有至少约40％脂肪的浓缩物。 将浓缩物均质化，在均化之前，期间或之后引起浓缩物的相逆转，使得浓缩物的乳液从主要的水包油乳液转化为主要的油包水乳液 。 因此，浓缩物形成黄油状组合物，组合物中水包油乳液与油包水乳液的比例为至少约6:4，优选7：3至8：2 。