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1. 发明授权

US10258057B2 Cheese with enhanced organoleptic and melting properties 有权
公开(公告)号：US10258057B2
公开(公告)日：2019-04-16
申请号：US13593385
申请日：2012-08-23
申请人： Kathryn J. Horan , Chad Galer , Paul V. Gass , Aaron Steven Handrick , John A. Hirschey , Brian E. LeVine , Divya S. Reddy , Carolyn J. Trinka
发明人： Kathryn J. Horan , Chad Galer , Paul V. Gass , Aaron Steven Handrick , John A. Hirschey , Brian E. LeVine , Divya S. Reddy , Carolyn J. Trinka
IPC分类号： A23C19/076 , A23C19/06
摘要： Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.

2. 发明申请

US20070077332A1 Fresh cheese products containing biogenerated flavor components and methods for producing 有权
标题翻译：含有生物发酵风味成分的新鲜奶酪产品及其生产方法
公开(公告)号：US20070077332A1
公开(公告)日：2007-04-05
申请号：US11241645
申请日：2005-09-30
申请人： James Moran , Chad Galer , Mary Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
发明人： James Moran , Chad Galer , Mary Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
IPC分类号： A23C9/12
CPC分类号： A23C21/026 , A23C9/1236 , A23C9/1322 , A23C9/1422 , A23C19/076 , A23C2210/202
摘要： The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.
摘要翻译：本发明提供用天然生物发酵调味系统增强的奶酪制品的制造。本文所述的天然调味剂系统可以与各种类型的奶酪和乳制品一起使用。在一个实施方案中，该系统可用于生产风味增强的新鲜奶酪或奶油干酪。在另一个实施方案中，该系统可用于生产低脂奶酪产品，例如低脂奶油干酪。

3. 发明申请

US20070172546A1 Reduced-fat flavor components 审中-公开
标题翻译：减脂风味成分
公开(公告)号：US20070172546A1
公开(公告)日：2007-07-26
申请号：US11337709
申请日：2006-01-23
申请人： James Moran , David Mehnert , Chad Galer , Jonathan Reeve , Thomas Jackson , Cheryl Baldwin , Gary Smith
发明人： James Moran , David Mehnert , Chad Galer , Jonathan Reeve , Thomas Jackson , Cheryl Baldwin , Gary Smith
IPC分类号： A23C9/12
CPC分类号： A23C19/082 , A23C19/0925 , A23L27/206 , A23L27/24 , A23L27/25 , A23L33/20
摘要： A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk.
摘要翻译：提供了用于生产可用于制备减少和低脂加工干酪，天然干酪或其它还原和低脂肪食品的减脂成分的方法。通过从全脂生物发酵的芝士风味成分中提取脂肪来生产减脂的风味成分。或者，天然生物发酵的奶酪香味成分的产生与减少量的脂肪。另外，减脂的切达干酪可以从1％的牛奶中得到。

4. 发明申请

US20130052325A1 CHEESE WITH ENHANCED ORGANOLEPTIC AND MELTING PROPERTIES 审中-公开
标题翻译：具有增强的有机和熔融性能
公开(公告)号：US20130052325A1
公开(公告)日：2013-02-28
申请号：US13593385
申请日：2012-08-23
申请人： Kathryn J. Horan , Chad Galer , Paul V. Gass , Aaron Steven Handrick , John A. Hirschey , Brian E. LeVine , Divya S. Reddy , Carolyn J. Trinka
发明人： Kathryn J. Horan , Chad Galer , Paul V. Gass , Aaron Steven Handrick , John A. Hirschey , Brian E. LeVine , Divya S. Reddy , Carolyn J. Trinka
IPC分类号： A23C19/076 , A23C19/08
CPC分类号： A23C19/076 , A23C19/06
摘要： Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
摘要翻译：描述了具有改善的风味，质地和熔融性质的奶酪产品以及生产这种奶酪产品的方法。奶酪产品包括混合在奶油干酪或奶油干酪粉末中，从而增强了奶酪产品的风味和熔化的外观。

5. 发明授权

US07674489B2 Fresh cheese products containing biogenerated flavor components and methods for producing 有权
标题翻译：含有生物发酵风味成分的新鲜奶酪产品及其生产方法
公开(公告)号：US07674489B2
公开(公告)日：2010-03-09
申请号：US11241645
申请日：2005-09-30
申请人： James W. Moran , Chad Galer , Mary C. Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
发明人： James W. Moran , Chad Galer , Mary C. Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
IPC分类号： A23C19/076
CPC分类号： A23C21/026 , A23C9/1236 , A23C9/1322 , A23C9/1422 , A23C19/076 , A23C2210/202
摘要： The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.
摘要翻译：本发明提供用天然生物发酵调味系统增强的奶酪制品的制造。本文所述的天然调味剂系统可以与各种类型的奶酪和乳制品一起使用。在一个实施方案中，该系统可用于生产风味增强的新鲜奶酪或奶油干酪。在另一个实施方案中，该系统可用于生产低脂奶酪产品，例如低脂奶油干酪。

6. 发明申请

US20070231429A1 Methods for rapid production and usage of biogenerated flavors 有权
标题翻译：快速生产和使用生物香料的方法
公开(公告)号：US20070231429A1
公开(公告)日：2007-10-04
申请号：US11394754
申请日：2006-03-31
申请人： Chad Galer , James Moran , Benjamin Dias , Mary Doyle , Orlando Herrera , Shaia Anderson , Meghan McIlroy
发明人： Chad Galer , James Moran , Benjamin Dias , Mary Doyle , Orlando Herrera , Shaia Anderson , Meghan McIlroy
IPC分类号： A23C9/12
CPC分类号： A23L33/17 , A23L27/25 , A23L33/127
摘要： A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.
摘要翻译：提供了可用于制备具有传统风格奶酪风味特征的食品的稳定化的天然生物生长切达风味成分，以及生产生物生产的切达干酪成分的方法。奶酪风味成分被抵抗其中腐败或致病微生物的生长而被稳定。通过加入细菌素源作为发酵过程的一部分来实现稳定的奶酪香味成分，其加速了风味发展所需的至少部分发酵时间。还提供了包含二次微生物屏障。因此，本发明的风味成分的生产时间可以显着降低，而不损失风味并提高微生物的稳定性。风味成分可用于加工奶酪，加工奶酪类产品或其他奶酪中。风味成分也可以用作其它食品中的天然调味剂。还提供了制造和使用食品中的风味成分如奶酪产品的方法。

7. 发明申请

US20050112238A1 Cheese flavoring systems prepared with bacterocins 有权
标题翻译：用细菌素制备的奶酪调味系统
公开(公告)号：US20050112238A1
公开(公告)日：2005-05-26
申请号：US10723257
申请日：2003-11-26
申请人： Benjamin Dias , Chad Galer , James Moran , Rathna Koka
发明人： Benjamin Dias , Chad Galer , James Moran , Rathna Koka
IPC分类号： A23C19/068 , A23C19/00 , A23C19/032 , A23C19/06 , A23C19/072 , A23C19/082 , A23L27/20 , A23L27/24 , A23C9/12
CPC分类号： A23C19/0328 , A23C19/032 , A23L27/206
摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
摘要翻译：一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。稳定的调味体系通过添加细菌素来源作为发酵过程的一部分而获得，其在一个实施方案中加速其一种或多种风味成分中的风味发展所需的发酵时间和至少其硫磺切割成分。因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。

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