利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

87 条记录 (耗时 0.016 秒)

    Low fat cheese curd products
    6.
    发明授权
    Low fat cheese curd products 失效
    低脂奶酪凝乳产品

    公开(公告)号：US5612073A

    公开(公告)日：1997-03-18

    申请号：US378515

    申请日：1995-01-26

    申请人： Aly Gamay

    发明人： Aly Gamay

    IPC分类号： A23C19/032 ,  A23C19/05 ,  A23C19/082 ,  A23C19/06 ,  A23C19/09 ,  A23C19/14

    CPC分类号： A23C19/082 ,  A23C19/0323 ,  A23C19/054 ,  A23C2250/25

    摘要： A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of about 4.7-5.5 and a calcium to protein ratio less than conventional skim milk curd.

    摘要翻译： 一种低脂乳酪凝乳产品，其包括与溶解有钙的乳清溶液接触的未熟干酪凝乳，所述凝乳具有约0.1-3重量％的脂肪含量，约4.7-5.5的pH和钙与蛋白质的比例 少于常规脱脂乳凝乳。

    Solvent extraction of oil from oil-bearing materials
    7.
    发明授权
    Solvent extraction of oil from oil-bearing materials 失效
    从含油材料中溶剂萃取油

    公开(公告)号：US5281732A

    公开(公告)日：1994-01-25

    申请号：US815700

    申请日：1991-12-31

    申请人： Henry L. Franke

    发明人： Henry L. Franke

    IPC分类号： A23C19/06 ,  A23C19/14 ,  A23L5/20 ,  A23L17/40 ,  A23L27/10 ,  A24B15/26 ,  B01D11/00 ,  B01D11/02 ,  C11B1/10 ,  C11B3/00 ,  C07C1/00

    CPC分类号： C11B3/006 ,  A23C19/06 ,  A23C19/14 ,  A23L17/40 ,  A23L27/11 ,  A23L5/23 ,  A24B15/26 ,  B01D11/0219 ,  B01D11/0288 ,  C11B1/104 ,  B01D2011/007

    摘要： An improved low temperature process for extracting oil from oil-bearing materials by extracting the oil-bearing material in an extraction zone with a normally gaseous solvent selected from propane, butane, and mixtures thereof. As the resulting solvent/oil mixture is passed through the bed of extracted oil-bearing material, from the extraction zone, and to a separation zone, it is done so under conditions that will maintain the solvent in liquid form. The resulting extracted materials have substantially more of their protein and vitamin value intact when compared with similar materials extracted by more conventional high temperature methods. The present process is also a lower energy consuming process than more conventional, extractive processes.

    摘要翻译： 一种改进的低温方法，用于通过在选自丙烷，丁烷及其混合物中的常规气态溶剂萃取萃取区中提取含油材料，从含油材料中提取油。 当所得的溶剂/油混合物通过提取的含油材料床时，从提取区和分离区，在使溶剂保持液态的条件下进行。 与通过更常规的高温方法提取的类似材料相比，所得提取的材料具有显着更多的蛋白质和维生素值。 与更常规的萃取过程相比，本方法也是较低的能量消耗过程。

    Process for the preparation of ripened process cheese
    8.
    发明授权
    Process for the preparation of ripened process cheese 失效
    成熟加工奶酪的制备工艺

    公开(公告)号：US4661357A

    公开(公告)日：1987-04-28

    申请号：US636801

    申请日：1984-08-02

    申请人： Jacques Daurelles ,  Christian Lombart

    发明人： Jacques Daurelles ,  Christian Lombart

    IPC分类号： A23C19/068 ,  A23C19/084 ,  A23C19/08 ,  A23C19/093 ,  A23C19/14

    CPC分类号： A23C19/0682 ,  A23C19/084

    摘要： A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.

    摘要翻译： 通过从干酪熔体中形成干酪块，将干酪块的表面酸化至pH为4，制备具有发霉皮的软或硬或半硬干酪的外观和感官特性的成熟的加工干酪 至5以絮凝表面蛋白质并形成前体，用成熟模具将干酪块的酸化表面接种，并熟化如此种植的奶酪块。 表面的酸化通过模具的酶的作用防止奶酪的不适当的脂肪分解和蛋白水解分解。

    Low fat cheese product similar to swiss cheese
    9.
    发明授权
    Low fat cheese product similar to swiss cheese 失效
    低脂奶酪产品类似于瑞士奶酪

    公开(公告)号：US4366174A

    公开(公告)日：1982-12-28

    申请号：US326065

    申请日：1981-11-30

    申请人： Arnold S. Kneubuehl ,  Stephen A. Kneubuehl

    发明人： Arnold S. Kneubuehl ,  Stephen A. Kneubuehl

    IPC分类号： A23C19/032 ,  A23C19/068 ,  A23C19/02 ,  A23C19/06 ,  A23C19/14

    CPC分类号： A23C19/0688 ,  A23C19/0321

    摘要： A low fat cheese product similar to Swiss cheese is produced containing less than 43 percent by weight fat and more than 40 percent by weight moisture, and having an excess of at least 10 mixed round and irregular holes per six inch tier. In the process of producing the cheese, the cheese is cooled to between 35.degree. to 55.degree. F. during pressing, cut into the desired shape, brined, put into boxes, and stored in cold storage and then in warm storage to obtain the desired round and irregular holes.

    摘要翻译： 生产类似于瑞士奶酪的低脂奶酪产品含有低于43％（重量）的脂肪和超过40％（重量）的水分，并且每六英寸级别具有至少10个混合的圆形和不规则的孔。 在制作干酪的过程中，在挤压过程中将干酪冷却至35°F至55°F，切成所需形状，浸入，放入箱中，并储存在冷藏中，然后在温热储存中获得所需的 圆形和不规则的孔。

    Manufacture of cheese
    10.
    发明授权
    Manufacture of cheese 失效
    制作奶酪

    公开(公告)号：US4194011A

    公开(公告)日：1980-03-18

    申请号：US820299

    申请日：1977-07-29

    申请人： Rutilio Invernizzi ,  Giovanni Prella

    发明人： Rutilio Invernizzi ,  Giovanni Prella

    IPC分类号： A23C19/02 ,  A23C19/028 ,  A23C19/06 ,  A23C19/076 ,  A23C19/084 ,  A23C19/14

    CPC分类号： A23C19/076 ,  A23C19/0285 ,  A23C19/062 ,  A23C19/084

    摘要： A process for the production of cheese which comprises preparing a starting material, the composition of which is that of the cheese which it is desired to produce, subjecting this material to a thermal pasteurization or sterilization treatment, packaging the pasteurized or sterilized material under heat in a hermetic container or containers while at the same time adding a fermentation agent to it and, finally, incubating the product thus packaged until fermentation is complete.

    摘要翻译： 一种生产奶酪的方法，包括制备原料，其组成是希望生产的奶酪的原料，对该材料进行热巴氏灭菌或灭菌处理，将巴氏消毒或灭菌的材料在加热下包装 密封容器或容器，同时向其中加入发酵剂，最后，将包装的产品孵育直到发酵完成。