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1. 发明授权

US4971810A Method of making fiber enriched yogurt 失效
标题翻译：制造富含纤维酸奶的方法
公开(公告)号：US4971810A
公开(公告)日：1990-11-20
申请号：US413200
申请日：1989-09-27
申请人： David L. Hoyda , Paul J. Streiff , Edward Epstein
发明人： David L. Hoyda , Paul J. Streiff , Edward Epstein
IPC分类号： A23C9/13 , A23C9/133 , A23C9/137
CPC分类号： A23C9/137 , A23C9/1315 , A23C9/133
摘要： Yogurt and fruited yogurts are fiber fortified without any resultant adverse taste or mouthfeel due to the fiber by using selected sources of fiber which include soy fiber, oat fiber, and gum arabic. Plain yogurt and Swiss style fruited yogurt can be fiber enriched with up to 6 grams of fiber and preferably 3.5 grams of fiber per 8 ounces by adding gum arabic and/or soy fiber to the yogurt base mix or to the yogurt fruit product. Yogurt fruit product as well as fruit jams and fruit preserves are enriched with up to 4 grams of fiber and preferably 2.5 grams of fiber per 25 grams of fruit product by judicious use of soy fiber, oat fiber and/or gum arabic as the source of fiber. Sundae style fruited yogurt may be fiber enriched with up to 10 grams and preferably 7 grams of fiber per 8 ounces of product.
摘要翻译：通过使用选择的纤维来源，包括大豆纤维，燕麦纤维和阿拉伯树胶，酸奶和酸奶酸奶是纤维强化的，没有任何由于纤维导致的不良口味或口感。普通酸奶和瑞士风味的酸奶可以通过向酸奶基础混合物或酸奶水果产品中加入高达6克的纤维并且优选每8盎司的3.5克纤维的纤维富集。通过明智地使用大豆纤维，燕麦纤维和/或阿拉伯胶作为来源，酸奶水果产品以及水果果酱和水果蜜饯富含多达4克纤维，优选2.5克纤维/ 25克水果产品。纤维。圣诞风味的酸奶可以是每8盎司产品高达10克，优选7克纤维的纤维。

2. 发明授权

US4956186A Process for the production of low calorie yogurt 失效
标题翻译：低热量酸奶生产工艺
公开(公告)号：US4956186A
公开(公告)日：1990-09-11
申请号：US427185
申请日：1989-10-25
申请人： Paul J. Streiff , David L. Hoyda , Edward Epstein
发明人： Paul J. Streiff , David L. Hoyda , Edward Epstein
IPC分类号： A23C9/127 , A23C9/13
CPC分类号： C12Y302/01023 , A23C9/1275 , A23C9/1307 , A23C2210/202
摘要： The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.
摘要翻译：本发明涉及一种制备低热量，基本上不含乳糖的人造甜味酸奶的方法。通过利用超滤和酶水解来降低乳糖含量，并通过加入低热量甜味剂，每六盎司产品生产60-70卡路里的酸奶产品。因为乳糖水平降低至小于0.1重量％，所以该产品适合于不耐乳糖的个体。

3. 发明授权

US4888194A Shelf-stable aseptic dairy product 失效
标题翻译：保质期无菌乳制品
公开(公告)号：US4888194A
公开(公告)日：1989-12-19
申请号：US207912
申请日：1988-06-13
申请人： Delmar L. Andersen , David J. Keller , Paul J. Streiff
发明人： Delmar L. Andersen , David J. Keller , Paul J. Streiff
IPC分类号： A23C13/08 , A23C13/12
CPC分类号： A23C13/08 , A23C13/12
摘要： A shelf-stable aseptic dairy product and process for preparing the same are disclosed. The product comprises dairy ingredients, an added monoglyceride emulsifier, sodium alginate stabilizer and other optional ingredients. The process comprises (a) heating dairy ingredients to above about 60.degree. C.; (b) combining heated dairy ingredients, added emulsifier, sodium alginate stabilizer, and other optional ingredients; (c) performing an ultra-high temperature treatment; (d) cooling; (e) homogenizing to produce a stable and uniform emulsion; and (f) further cooling and packaging the resulting cooled emulsion in an aseptic container under aseptic conditions. A shelf-stable aseptic packaged product prepared according to the disclosed process is also disclosed. The product is shelf-stable for several months and is capable of forming a stable foam upon whipping.
摘要翻译：公开了一种货架稳定的无菌乳制品及其制备方法。该产品包括乳制品成分，加入的甘油单酯乳化剂，藻酸钠稳定剂和其它任选成分。该方法包括（a）将乳制品加热至约60℃以上。（b）加热乳制品成分，加入的乳化剂，藻酸钠稳定剂和其他任选的成分; （c）进行超高温处理; （d）冷却; （e）匀浆以产生稳定和均匀的乳液; 和（f）在无菌条件下，将得到的冷却乳剂进一步冷却和包装在无菌容器中。还公开了根据所公开的方法制备的稳定的无菌包装产品。该产品保质稳定数月，能够在搅打时形成稳定的泡沫。

4. 发明授权

US4935255A Controlled headspace gas packaging of aseptic dairy products while maintaining fat emulsion stability 失效
标题翻译：控制无菌乳制品的顶空气体包装，同时保持乳液稳定性
公开(公告)号：US4935255A
公开(公告)日：1990-06-19
申请号：US124395
申请日：1987-11-18
申请人： Delmar L. Anderson , David J. Keller , Paul J. Streiff
发明人： Delmar L. Anderson , David J. Keller , Paul J. Streiff
IPC分类号： A23C3/033 , A23C9/152 , B65B3/22
CPC分类号： A23C3/033 , A23C9/1524 , B65B3/22
摘要： A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container under aseptic conditions. The fill volume of the mixture is such as to leave no free space in the container when it is closed. However, on standing the gas and the milk separate, to form a gas-filled headspace. The injection gas is preferably nitrogen. For taste improvement, the gas may be selected so that the oxygen content of the fluid dairy product, when the container is closed, is up to 4 ppm to 5 ppm. The headspace is preferably from about 2% to about 6% of the total volume of the container.
摘要翻译：公开了具有改进的稳定性和风味的流体乳制品的无菌包装的方法。将选定的气体注入无菌牛奶或其它流体乳制品中。然后将所得乳 - 气混合物在无菌条件下装入容器中。混合物的填充体积在封闭时不会在容器中留下空闲空间。然而，将气体和牛奶分开放置，形成气体充满的顶空。注入气体优选为氮气。为了改善味道，可以选择气体，使得当容器关闭时，流体乳制品的氧含量高达4ppm至5ppm。顶部空间优选为容器总体积的约2％至约6％。

5. 发明授权

US4851243A Calcium fortified aseptically packaged milk 失效
标题翻译：钙强化无菌包装牛奶
公开(公告)号：US4851243A
公开(公告)日：1989-07-25
申请号：US105679
申请日：1987-10-08
申请人： Delmar L. Andersen , David J. Keller , Paul J. Streiff
发明人： Delmar L. Andersen , David J. Keller , Paul J. Streiff
IPC分类号： A23C9/12 , A23C9/152 , A23C9/154
CPC分类号： A23C9/1206 , A23C9/1522 , A23C9/1544
摘要： This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.
摘要翻译：本发明涉及一种生产搁置稳定的无菌包装的钙强化牛奶的方法。无菌包装的强化牛奶不仅具有钙源沉淀最小，可接受的风味和可接受的粘度和口感，而且乳制品稳定性和杂货架稳定性都超过两周。强化牛奶可能含有高达100％的USRDA钙在一杯（8盎司）服务。它是通过向新鲜牛奶中加入三碱式磷酸钙，角叉菜胶和瓜尔胶来进行牙龈的水合，并确保添加的材料在牛奶中的均匀分布。

6. 发明授权

US4748028A Aseptic fluid coffee whitener and process for preparing same 失效
标题翻译：无菌流体咖啡增白剂及其制备方法
公开(公告)号：US4748028A
公开(公告)日：1988-05-31
申请号：US16131
申请日：1987-02-18
申请人： Ronald J. McKenna , David J. Keller , Paul J. Streiff
发明人： Ronald J. McKenna , David J. Keller , Paul J. Streiff
IPC分类号： A23C11/02 , A23C11/08 , B65B25/06 , A23L1/19
CPC分类号： B65B25/067 , A23C11/02 , A23C11/08
摘要： An aseptically packaged, liquid, non-dairy coffee whitener which is shelf-stable for several months, and a process for preparing it, are provided. The coffee whitener comprises water, vegetable fat, an edible emulsifier system, a milk protein, salt, and other optional ingredients. The process comprises performing an ultra-high temperature sterilization treatment on a mixture comprising water, heated vegetable fat, an edible emulsifier system, and milk protein; cooling; homogenizing; and further cooling and packaging the resulting emulsion in an aseptic container under aseptic conditions. The product is shelf-stable for several months before opening and is stable against browning under refrigeration conditions for up to four weeks after opening. Browning is avoided by the absence or substantial absence of any reducing sugar in the product.
摘要翻译：提供了一种无菌包装，液体，非乳制的咖啡增白剂，其具有几个月的稳定性和其制备方法。咖啡增白剂包括水，植物脂肪，可食用乳化剂体系，乳蛋白质，盐和其它任选成分。该方法包括对包含水，加热的植物脂肪，食用乳化剂体系和乳蛋白的混合物进行超高温灭菌处理; 冷却; 匀浆并在无菌条件下进一步冷却并将所得乳液包装在无菌容器中。该产品在开放前几个月保持稳定，并且在冷藏条件下稳定可耐受长达四周的褐变。通过产品中不存在或基本上不存在还原糖来避免褐变。

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