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    Methods of making reduced sodium food products formed of potassium-containing emulsifying salt mixtures
    7.
    发明授权
    Methods of making reduced sodium food products formed of potassium-containing emulsifying salt mixtures 有权

    公开(公告)号：US10188123B2

    公开(公告)日：2019-01-29

    申请号：US15450525

    申请日：2017-03-06

    申请人： Land O'Lakes, Inc.

    发明人： Thomas Alexander Glenn, III

    IPC分类号： A23C19/082 ,  A23C19/00

    摘要： A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.

    DAIRY PRODUCT AND PROCESS
    9.
    发明申请
    DAIRY PRODUCT AND PROCESS 审中-公开
    奶制品和工艺

    公开(公告)号：US20120213906A1

    公开(公告)日：2012-08-23

    申请号：US13402743

    申请日：2012-02-22

    申请人： Paul Andreas Deuritz ,  David Campbell Wemyss Reid ,  Alexandra Kay Legg

    发明人： Paul Andreas Deuritz ,  David Campbell Wemyss Reid ,  Alexandra Kay Legg

    IPC分类号： A23C19/082 ,  A23L1/035

    CPC分类号： A23C19/082

    摘要： The invention provides methods for preparing processed cheese and processed cheese products having reduced sodium content, while retaining desirable organoleptic characteristics, processability, food safety attributes and functional characteristics normally associated with processed cheese or processed cheese products having normal sodium content, and the processed cheeses and processed cheese products so produced.

    摘要翻译： 本发明提供了制备具有降低的钠含量的加工干酪和加工干酪产品的方法，同时保留了通常与具有正常钠含量的加工干酪或加工干酪产品相关的期望的感官特征，加工性，食品安全性质和功能特征，以及加工的奶酪和 如此生产的加工奶酪产品。

    Cheese products with form stability and deep-frying stability
    10.
    发明申请
    Cheese products with form stability and deep-frying stability 审中-公开
    奶酪产品具有形式稳定性和油炸稳定性

    公开(公告)号：US20090324795A1

    公开(公告)日：2009-12-31

    申请号：US12309220

    申请日：2007-11-07

    申请人： Hopfl Dieter

    发明人： Hopfl Dieter

    IPC分类号： A23C19/09 ,  A23C19/082

    CPC分类号： A23C19/082 ,  A23C19/0912 ,  A23C20/00

    摘要： The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal is essential in implementation of the invention. By varying the components, as required, products for different flavour directions, for example reduced-fat or else sweet or piquant etc., can be produced. The fried finished product can have the shape of chips and can also be used as a chip substitute. In the production, the components and the flavouring ingredients are melted in a suitable melting machine with intense stirring and brought into the desired shape. After cooling, a solid composition is formed which can then be fried and is heat stable.

    摘要翻译： 本发明涉及一种可以油炸的含酪乳的热稳定组合物。 可以使用不同的乳酪类型和香料来生产组合物。 除了奶酪外，使用玉米和/或玉米粉是实现本发明所必需的。 通过根据需要改变组分，可以生产不同风味方向的产品，例如减脂或甜或辛苦等。 油炸成品可以具有芯片的形状，也可以用作芯片替代品。 在生产中，组分和调味成分在合适的熔化机中在剧烈搅拌下熔融并成为所需形状。 冷却后，形成固体组合物，然后将其进行油炸并且是热稳定的。