-
公开(公告)号:US20170295811A1
公开(公告)日:2017-10-19
申请号:US15516263
申请日:2015-09-30
申请人: NESTEC S.A.
发明人: Paul Stober , Christian Guiot , Claude Parmantier
IPC分类号: A23C19/09
CPC分类号: A23C19/09 , A23C19/0904 , A23C19/0917
摘要: The present invention relates to a process for making a cheese composition that produces a high viscosity fluid cheese product for industrial application. A further aspect of the present invention is the cheese composition obtainable by the process and food products comprising said cheese composition.
-
公开(公告)号:US20100151086A1
公开(公告)日:2010-06-17
申请号:US12634483
申请日:2009-12-09
IPC分类号: A23L1/212 , A23L1/0522 , A23L1/053 , A23L1/39
CPC分类号: A23C19/0904 , A23L13/03 , A23L13/06 , A23L19/05 , A23L23/00
摘要: A frozen food that is suitable for heating to form a food and sauce combination is provided. The food includes frozen food pieces and a powdered sauce composition individually applied to outer surfaces of each frozen food piece so that a fluid sauce of a desired consistency is produced upon heating the food.
摘要翻译: 提供适合加热以形成食物和酱料组合的冷冻食品。 食品包括冷冻食品和单独施用于每个冷冻食品的外表面的粉状酱料组合物,使得在加热食物时产生所需稠度的流体酱料。
-
公开(公告)号:US20080175977A1
公开(公告)日:2008-07-24
申请号:US11872791
申请日:2007-10-16
CPC分类号: C12P19/04 , A23C9/1307 , A23C19/082 , A23C19/0904 , A23G3/42 , A23G9/322 , A23G9/34 , A23G2200/06 , A23L2/52 , A23L2/60 , A23L5/00 , A23L7/00 , A23L7/122 , A23L9/00 , A23L21/00 , A23L23/00 , A23L23/10 , A23L27/60 , A23L29/30 , A23L33/10 , A23L33/125 , A23L33/21 , A23P20/18 , A23P30/20 , A23V2002/00 , A23V2250/28 , A23V2200/16
摘要: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.
摘要翻译: 食品包含耐消化或缓慢消化的寡糖组合物。 寡糖组合物可以通过包括通过淀粉糖化生产包含至少一种寡糖和至少一种单糖的水性组合物的方法来制备,膜过滤水性组合物以形成富含单糖的料流和富含寡糖的料流, 并回收富含寡糖的流。 或者,寡糖组合物可以通过以下方法制备,该方法包括加热包含至少一种单糖或线性糖低聚物并且具有至少约70重量%的固体浓度的含水进料组合物至少至少 约40℃,并使进料组合物与至少一种促进切割或形成葡糖基键的速率的催化剂接触足以引起非线性糖低聚物形成的时间,其中产生含有 非线性糖低聚物比线性低聚物更高浓度。
-
公开(公告)号:US06541060B2
公开(公告)日:2003-04-01
申请号:US10041149
申请日:2002-01-07
IPC分类号: A23L105
CPC分类号: C08B31/12 , A23C9/137 , A23C9/1544 , A23C19/0904 , A23L2/62 , A23L5/00 , A23L9/00 , A23L9/12 , A23L21/12 , A23L23/00 , A23L27/60 , A23L29/219 , A23L29/30 , C08B31/006 , C08B35/00 , C08B35/04
摘要: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.
-
5.
公开(公告)号:US6113969A
公开(公告)日:2000-09-05
申请号:US194400
申请日:1999-02-03
申请人: Janos Bodor , Axel de With
发明人: Janos Bodor , Axel de With
IPC分类号: A21D2/16 , A21D2/26 , A21D13/00 , A21D13/08 , A23C9/15 , A23C13/16 , A23C19/09 , A23G9/32 , A23G9/38 , A23G9/40 , A23L21/25 , A23L23/00 , A23L27/60 , A23L29/238 , A23L29/262 , A23C21/06
CPC分类号: A21D13/0041 , A21D2/16 , A21D2/263 , A23C13/16 , A23C19/0904 , A23C9/1512 , A23G9/38 , A23G9/40 , A23L21/25 , A23L23/00 , A23L27/66 , A23L29/238 , A23L29/262
摘要: A water continuous, acidified dairy base product is provided having a dry matter content of 19-40% that contains 7-18% fat and 7-18% protein, the protein contains casein and whey protein and contains at least 50% casein, the protein that is undissolved being 80-100%, that has a pH of 5.9-6.5, a firmness as indicated by the Stevens value at 10.degree. C. of at least 40 g and a particle size D3.2 as measured by laser diffraction of at most 15 micron. The product can be used for similar purposes as creme fraiche but it contains more protein and less fat and calories. A process for preparing the product is provided as well.
摘要翻译: PCT No.PCT / EP97 / 02502 Sec。 一九九九年二月三日 102(e)日期1999年2月3日PCT提交1997年5月9日PCT公布。 WO97 / 46111 PCT公开号 日期1997年12月11日提供了一种水连续酸化乳制品,其干物质含量为19-40%,含有7-18%的脂肪和7-18%的蛋白质,该蛋白质含有酪蛋白和乳清蛋白,并至少含有 50%酪蛋白,未溶解的蛋白质为80-100%,pH值为5.9-6.5,10℃时的史蒂文生值表示的硬度至少为40克,粒径为D3.2为 通过激光衍射测得的最大为15微米。 该产品可用于与cr + E,gra e + EE me fraiche类似的用途,但它含有更多的蛋白质,更少的脂肪和热量。 还提供了制备该产品的方法。
-
公开(公告)号:US5780090A
公开(公告)日:1998-07-14
申请号:US793890
申请日:1997-03-12
申请人: Eric Frerot , Sina Dorothea Escher
发明人: Eric Frerot , Sina Dorothea Escher
IPC分类号: A23G1/30 , A23C19/09 , A23D7/015 , A23G1/00 , A23G3/00 , A23G3/34 , A23G9/00 , A23L27/00 , A23L27/21 , A23L27/60 , C11B9/00 , A23L1/22 , A23J1/00 , A23L2/56
CPC分类号: A23C19/0904 , A23L27/21
摘要: Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.
摘要翻译: PCT No.PCT / IB96 / 00723 Sec。 371日期1997年3月12日 102(e)1997年3月12日PCT PCT 1996年7月18日PCT公布。 出版物WO97 / 04667 日期1997年2月13日含有疏水性氨基酸残基和至少一个酸性氨基酸残基的三肽以及具有N-乳酰基-X型结构的氨基酸衍生物,其中X表示氨基酸残基,是非常有用的调味剂 用于制备调味组合物和调味食品的成分,在其上赋予显着丰满和口感。
-
公开(公告)号:US4752483A
公开(公告)日:1988-06-21
申请号:US869049
申请日:1986-05-30
CPC分类号: C12Y301/01003 , A23C19/063 , A23C19/0904 , A23L27/25 , C12Y304/00
摘要: A process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is adjusted to between about 75.degree. to 95.degree. F., and the mixture is incubated for a time sufficient to produce a cheese-flavored ingredient. The invention also relates to the flavored cheese ingredient produced by this process, and to foods containing said ingredients.
摘要翻译: 用于快速生产调味干酪成分的方法,其中干酪凝乳与水,蛋白酶和脂肪酶紧密结合以产生混合物,将混合物的温度调节至约75-95°F,混合物 孵育足以产生干酪香味成分的时间。 本发明还涉及通过该方法生产的调味干酪成分以及含有所述成分的食品。
-
公开(公告)号:US4741908A
公开(公告)日:1988-05-03
申请号:US914398
申请日:1986-10-02
CPC分类号: A21D13/0048 , A21D13/0064 , A23C19/0904
摘要: An enrobed food product having improved freezer shelf-life wherein the inner filling material is pre-frozen and shaped as to be substantially smooth surfaced and devoid of edges. The dough is a composite dough having fats or margarine interposed between a plurality of dough layers.
摘要翻译: 一种具有改善的冷冻保质期的食品,其中内部填充材料被预冷冻并成形为基本上光滑的表面并且没有边缘。 生面团是在多个面团层之间插入脂肪或人造奶油的复合面团。
-
公开(公告)号:US3765905A
公开(公告)日:1973-10-16
申请号:US3765905D
申请日:1971-02-16
申请人: FOODS CO B
CPC分类号: A23C19/061 , A23C19/0904 , A23C2250/30 , A23L27/206 , A23L27/25 , C12P1/04 , C12R1/07
摘要: A CHEESE FLAVOR IS PROVIDED BY ADDING A PORTION OF NATURAL CHEESE IN THE FERMENTATION MEDIUM EITHER PRIOR TO, DURING OR AFTER FERMENTATION. THE FERMENTATION MEDIUM COMPRISES A PROTEIN AND CARBOHYDRATE WHICH HAS BEEN INNOCULATED WITH AN ORGANISM FROM THE GENUS BACILLUS AND AN ORGANISM FROM THE GENUS STREPTOCOCCUS. FERMENTATION IS CARRIED OUT IN AN AIR-TIGHT FERMENTER.
摘要翻译: 通过在发酵前,发酵期间或之后,在发酵培养基中加入一部分天然干酪来提供奶酪味道。 发酵培养基包含已经与来自芽孢杆菌属的生物和来自链球菌属的生物接种的蛋白质和碳水化合物。 发酵在气密发酵罐中进行。
-
公开(公告)号:US2688553A
公开(公告)日:1954-09-07
申请号:US22672851
申请日:1951-05-16
申请人: GEED INC
发明人: SCHICKS GEORGE C , KLEIN EDWARD F
IPC分类号: A23C19/082 , A23C19/09
CPC分类号: A23C19/0904 , A23C19/082 , A23C2250/054
-
-
-
-
-
-
-
-
-