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1. 发明授权

US06183804B2 Continuous on-demand manufacture of process cheese 有权
标题翻译：持续按需生产加工奶酪
公开(公告)号：US06183804B2
公开(公告)日：2001-02-06
申请号：US09427496
申请日：1999-10-26
申请人： James W. Moran , Hugh A. Dever , Anthony M. Miller , Richard S. Silver , Michael A. Hyde
发明人： James W. Moran , Hugh A. Dever , Anthony M. Miller , Richard S. Silver , Michael A. Hyde
IPC分类号： A23C1900
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product since the milk protein concentrate can be stored for later conversion to cheese product. By converting the milk to a storage-stable milk protein concentrate, the manufacturing of cheese products is uncoupled from, and is independent of, the milk supply.
摘要翻译：提供了通过直接转化牛奶来生产加工干酪或加工干酪型产品的两阶段按需，商业上可行的方法。该方法不需要发酵，酶处理和/或形成和分离凝乳和乳清的中间步骤。在第一阶段，通过超滤液态乳，优选脱脂乳形成粉末状乳蛋白浓缩物，然后喷雾干燥浓缩的超滤乳。储存稳定的奶粉蛋白浓缩物可以立即转化为加工干酪或加工干酪型产品，或者可以储存以供以后转化。粉状乳蛋白浓缩物可用于生产具有与常规凝乳和乳清过程制备的奶酪相似感官特性的无脂肪，低脂肪或低脂肪和/或全脂奶酪。本两阶段方法特别适用于半连续或连续制造加工干酪型产品。本两阶段方法特别适用于按需制造加工干酪或加工干酪型产品，因为乳蛋白浓缩物可以储存以供以后转化成奶酪制品。通过将牛奶转化为储存稳定的乳蛋白浓缩物，乳制品的制造与牛奶供应脱水，并且独立于牛奶供应。

2. 发明授权

US4898745A Method for manufacturing of pasta filata cheese with extended shelf life 失效
标题翻译：具有延长保存期限的意大利丝瓜奶酪的制造方法
公开(公告)号：US4898745A
公开(公告)日：1990-02-06
申请号：US357057
申请日：1989-05-25
申请人： William H. Zamzow , Anthony M. Miller
发明人： William H. Zamzow , Anthony M. Miller
IPC分类号： A23C19/068
CPC分类号： A23C19/0684
摘要： The present invention is directed to a method for making Pasta Filata cheese which has an extended shelf life. Pasta Filata curd is divided into pieces and the pieces are delivered to an auger conveyor. The curd is heated and worked in the auger conveyor while immersed in hot water to a plastic consistency as it passes through the conveyor. The plastic curd is transported through a steam injection heating zone and a static mixing zone to provide a homogeneous molten curd. The molten curd is transferred from the mixer through a holding conduit into a vacuum chamber so as to flash-cool the molten curd. The holding conduit has a diameter and length sufficient to hold the molten curd for a time and at a temperature which is sufficient to pasteurize and partially sterilize the molten curd. The holding conduit has a particular inner wall surface which is formed of a material with enhanced lubricity and reduced coefficient of friction as compared to stainless steel.
摘要翻译：本发明涉及一种具有延长的保存期限的意大利马鞭草干酪的制造方法。意大利面油丝豆腐被分成块，碎片送到螺旋输送机。将凝乳在螺旋输送机中加热并加工，同时在通过输送机时浸入热水中以达到塑料稠度。塑料凝乳通过蒸汽注入加热区和静态混合区输送以提供均匀的熔融凝乳。熔融凝乳从混合器通过保持导管转移到真空室中，以使熔融凝胶闪蒸。保持导管的直径和长度足以将熔融凝乳保持一段时间，并且温度足以对熔融凝胶进行巴氏消毒和部分消毒。保持导管具有特定的内壁表面，其由与不锈钢相比具有增强的润滑性和降低的摩擦系数的材料形成。

3. 发明授权

US5366754A Reduced fat peanut butter product and method of making 失效
标题翻译：减脂花生酱产品及制作方法
公开(公告)号：US5366754A
公开(公告)日：1994-11-22
申请号：US80313
申请日：1993-06-22
申请人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
发明人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10 , Y10S426/804
摘要： A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.
摘要翻译：一种低脂肪，高湿度的花生酱组合物，其含有0至50％花生粉，其具有小于约1％的花生油和0至约50％的含脂肪的花生酱源，其选自不脱脂的花生酱具有约50％花生油和部分脱脂花生酱的花生含有约12％至约30％的花生油。花生粉和花生酱以足以提供约10％至约24％的花生蛋白的水平存在于组合物中。组合物还任选地包含0至约10％的选自乳清蛋白分离物，花生蛋白分离物和乳清蛋白浓缩物的蛋白质来源。花生酱组合物具有约23％至约40％的水分。花生酱组合物还包括湿润剂和乳化剂体系，其包含山梨糖醇，卵磷脂，甘油，硬脂酰乳酸钠，黄原胶，并且可任选地包括多磷酸酯。保湿剂和乳化剂体系以足以提供小于约0.91的水活度（Aw）的水平存在。花生酱组合物具有约1％至约25％的植物油，优选花生油。

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