公开(公告)号：US11832630B2

公开(公告)日：2023-12-05

申请号：US16763072

申请日：2018-11-01

申请人： Glanbia Nutritionals Limited

发明人： Valerie Arechiga ,  David Perry

IPC分类号： C07H1/00 ,  A23C19/06 ,  A23C19/08 ,  A23C19/082 ,  A23C19/09

CPC分类号： A23C19/063 ,  A23C19/08 ,  A23C19/082 ,  A23C19/0921 ,  A23C2250/054

摘要： Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.

公开(公告)号：US20180255800A1

公开(公告)日：2018-09-13

申请号：US15906121

申请日：2018-02-27

申请人： SFC Global Supply Chain, Inc.

发明人： Rongxuan Cai ,  Bonita M. Hinze

IPC分类号： A23C19/10 ,  A23C19/093 ,  A23C19/082 ,  A23C19/055 ,  A23C19/05

CPC分类号： A23C19/105 ,  A23C19/054 ,  A23C19/055 ,  A23C19/0684 ,  A23C19/082 ,  A23C19/0921 ,  A23C19/093 ,  A23V2002/00 ,  A23V2250/1578 ,  A23V2250/16 ,  A23V2250/1634 ,  A23V2250/54246 ,  A23V2250/54252 ,  A23V2250/548 ,  A23V2250/18 ,  A23V2250/5424

摘要： A method for stabilizing cheese proteins includes preparing a cheese mass comprising cheese curds and whey; adding a stabilizing additive to the cheese mass; straining the cheese mass to separate a cheese curd and whey; and forming the cheese curd into a cheese comprising about 18 to about 35% protein. In some embodiments, the method is modified to allow for a gentler cheese manufacturing process. A cheese composition may include cheese; about 18 to about 35% protein comprising about 0.01 to about 25% of intact protein segments by weight of the protein; and about 0.001 to about 5% of a stabilizing additive.

公开(公告)号：US20180098551A1

公开(公告)日：2018-04-12

申请号：US15567890

申请日：2016-04-19

申请人： Kraft Foods Group Brands LLC

发明人： Amber Lynne Engelke ,  Bridget Colleen McClatchey ,  John Benjamin Topinka

IPC分类号： A23C19/09 ,  A23C19/086 ,  A23C19/082 ,  A23P10/47 ,  A23C20/00

CPC分类号： A23C19/0925 ,  A23C19/082 ,  A23C19/086 ,  A23C19/0904 ,  A23C20/00 ,  A23L5/43 ,  A23L5/44 ,  A23L23/00 ,  A23L23/10 ,  A23P10/40 ,  A23P10/47

摘要： According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition.

公开(公告)号：US09681676B2

公开(公告)日：2017-06-20

申请号：US14064372

申请日：2013-10-28

申请人： Leprino Foods Company

发明人： Richard K. Merrill ,  Mayank Singh

IPC分类号： A23C19/00 ,  A23C19/068 ,  A23C19/082 ,  A23C19/09

CPC分类号： A23C19/0684 ,  A23C19/082 ,  A23C19/09

摘要： Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.

公开(公告)号：US20170164633A1

公开(公告)日：2017-06-15

申请号：US15362216

申请日：2016-11-28

申请人： Fonterra Co-Operative Group Limited

发明人： Palatasa Havea ,  John Edward Grant ,  Michael Jiu Wai Hii ,  Peter Gilbert Wiles

IPC分类号： A23C19/082 ,  A23C21/00 ,  A23J1/20 ,  A23C9/13

CPC分类号： A23C19/082 ,  A23C9/1307 ,  A23C21/00 ,  A23J1/20

摘要： A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

公开(公告)号：US20160227806A1

公开(公告)日：2016-08-11

申请号：US15134017

申请日：2016-04-20

申请人： Kraft Foods Group Brands LLC

发明人： Jennifer Louise Kimmel ,  Amanda Jane Criezis ,  Olugbenga Diyaolu ,  Tracy Joella Sanborn

IPC分类号： A23C19/082

CPC分类号： A23C19/082 ,  A23C19/08 ,  A23C2250/054

摘要： Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.

摘要翻译： 本文从剪切和非剪切量脂肪的混合物中获得无盐乳制品，加工干酪的乳化和制备这种无乳化无乳化加工干酪的方法，以形成具有独特双峰粒度分布的奶酪产品。 方法和奶酪在加工奶酪中实现脂肪对蛋白质的稳定性，其在不加乳化盐的情况下提供良好的熔融性和低加油量。

公开(公告)号：US09364011B2

公开(公告)日：2016-06-14

申请号：US13820373

申请日：2011-08-31

申请人： Sanji Matsui

发明人： Sanji Matsui

IPC分类号： A23C19/00 ,  A23C19/09 ,  A23C19/045 ,  A23C19/082 ,  A23C19/05

CPC分类号： A23C19/0921 ,  A23C19/0455 ,  A23C19/05 ,  A23C19/082 ,  A23C19/09

摘要： A method for producing cheese without fermentation and ripening steps is provided. The method includes adding vinegar or acidulant to milk and mixing them. Whey is removed from the resultant mixture to recover a curd. Adding, to the curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify. The resultant emulsion is cooled to solidify. An alternative method includes adding to the curd a natural cheese in a ratio of 20 to 90% by weight of the curd to 80 to 10% by weight of the natural cheese. The natural cheese is selected from Grana, Mimolette, Gouda, Edam, Emmental, Gruyere, Parmigiano Reggiano cheeses, and a combination thereof. Mixing the curd and natural cheese and adding an emulsifier, cooking salt, sodium bicarbonate and yeast extract. The mixture is heated to emulsify and cooled to solidify.

摘要翻译： 提供了一种不发酵和熟化步骤生产奶酪的方法。 该方法包括向牛奶中加入醋或酸化剂并混合。 将乳清从所得混合物中取出以回收凝乳。 向凝乳中加入乳化剂，蒸煮盐，碳酸氢钠和酵母提取物，并加热使其乳化。 将所得乳液冷却固化。 一种替代方法包括将天然乳酪以20至90重量％的比例加入到天然干酪的80至10重量％中。 天然奶酪选自Grana，Mimolette，Gouda，Edam，Emmental，Gruyere，Parmigiano Reggiano奶酪及其组合。 混合凝乳和天然乳酪，加入乳化剂，蒸煮盐，碳酸氢钠和酵母提取物。 加热混合物乳化并冷却固化。

公开(公告)号：US08945654B1

公开(公告)日：2015-02-03

申请号：US12842433

申请日：2010-07-23

申请人： John Vojtech ,  Jason Eckert

发明人： John Vojtech ,  Jason Eckert

IPC分类号： A23C19/00

CPC分类号： A23C19/0925 ,  A23C19/082 ,  A23C2250/20 ,  A23C2250/30

摘要： A method of producing a food product such as a colored veined cheese product includes providing a cheese curd to which a flavorant is added. The cheese curd and the flavorant are worked into a homogenous mixture. A colored vein mimetic is added to the homogeneous mixture in an amount for a time sufficient to produce the colored veins within the cheese product such that the cheese product has a flavor and an appearance of a naturally veined cheese.

摘要翻译： 生产食品如彩色干酪制品的方法包括提供加入调味剂的干酪凝乳。 奶酪凝乳和香料被加工成均匀的混合物。 向均匀混合物中加入一定量的有色静脉模拟物足以在奶酪产品中产生有色静脉的时间，使得奶酪产品具有风味和天然脉冲干酪的外观。

公开(公告)号：US20140377412A1

公开(公告)日：2014-12-25

申请号：US14376327

申请日：2013-02-01

申请人： Kraft Foods Group Brands LLC

发明人： Anthony William Criezis ,  Bruce Edward Campbell ,  Lisa Ann Dierbach ,  Timothy David Knight ,  Hui-Chen Li

IPC分类号： A23C19/09 ,  A23C19/076 ,  A23C19/082

CPC分类号： A23C19/0921 ,  A23C9/1422 ,  A23C9/1516 ,  A23C9/1522 ,  A23C13/14 ,  A23C19/076 ,  A23C19/082 ,  A23C19/084

摘要： Disclosed are dairy products with added dairy minerals and methods of making the dairy products. The dairy products with added dairy minerals exhibit enhanced fresh dairy flavor notes. In one aspect, the dairy product with added dairy minerals is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

摘要翻译： 公开的是具有添加的乳制品矿物的乳制品和制造乳制品的方法。 添加乳制品的乳制品表现出增强的新鲜乳品味。 一方面，具有添加的乳制品矿物的乳制品是奶酪产品，例如奶油干酪，加工奶酪或培养的奶酪。

公开(公告)号：US20140322423A1

公开(公告)日：2014-10-30

申请号：US14217284

申请日：2014-03-17

申请人： Jeneil Biotech, Inc.

发明人： Niranjan R. Gandhi ,  Victoria Palmer Skebba ,  Franco X. Milani

IPC分类号： A23C19/09

CPC分类号： A23C19/0925 ,  A23C19/068 ,  A23C19/0684 ,  A23C19/072 ,  A23C19/082 ,  A23C19/09 ,  A23C19/0921 ,  A23C19/093

摘要： Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and protein restoration or protein restructure.

摘要翻译： 可用于制备一系列蛋白质起始材料的一种或多种乳制品，乳制品类似物和干酪产品的方法，包括蛋白质修饰和蛋白质修复或蛋白质重组的方法。