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161. 发明公开

EP1705998A1 CARBOXYPEPTIDASE FOR CHEESE RIPENING 有权
标题翻译：羧肽酶的使用
公开(公告)号：EP1705998A1
公开(公告)日：2006-10-04
申请号：EP05701230.4
申请日：2005-01-26
申请人： DSM IP Assets B.V.
发明人： VAN DIJK, Albertus, Alard , FOLKERTSMA, Baukje , DEKKER, Petrus, Jacobus, Theodorus
IPC分类号： A23C19/06 , A23C19/032 , C12C5/00 , A23L1/317 , A23L1/03
CPC分类号： A23C19/0328 , A23C19/05 , A23C19/063 , C12C5/004
摘要： The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.

162. 发明公开

EP1549152A1 PROCEDE DE FABRICATION D'UNE PATE FROMAGERE PRESSEE, NON CUITE, ET PATE AINSI OBTENUE 有权
标题翻译：用于生产PRESSED免烧奶酪违约，因此产生的裂缝
公开(公告)号：EP1549152A1
公开(公告)日：2005-07-06
申请号：EP03778386.7
申请日：2003-10-08
申请人： Walchli SA
发明人： WALCHLI, Jean-Claude
IPC分类号： A23C19/06 , A23C19/064 , A23C19/068
CPC分类号： A23C19/064 , A23C19/06 , A23C19/0688 , A23C2250/20
摘要： The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been seeded with ferments; the curd is pressed in order to produce a volume of tomme; the tomme is left to stand for a first maturation phase; the tomme is ground to produce grains of tomme; the tomme is left to stand for a second maturation phase; the tomme is broken up to produce grains of tomme; the salted grains of tomme are poured into a tubular moulding machine with a vertical axis, comprising at least one tubular column; and, finally, the grains of tomme are pressed in the aforementioned column in order at least to form one tube shape which can be cut into portions. The cheese paste thus obtained can be plain, salty, sweet or flavoured or contain fruit extracts.

163. 发明公开

EP1525961A1 Ultrasonic slitter 有权
标题翻译： Ultraschallschneider
公开(公告)号：EP1525961A1
公开(公告)日：2005-04-27
申请号：EP04256348.6
申请日：2004-10-14
申请人： Kraft Foods Holdings, Inc.
发明人： Mosiewicz, Krzysztof , Arora, Vijay K.
IPC分类号： B26D7/08 , A23C19/06 , A01J25/12 , A22C25/18 , A22C17/00 , A22B5/00 , B26D1/04
CPC分类号： A22C17/0006 , A01J25/12 , A22B5/0029 , A22C25/18 , B26D1/18 , B26D3/24 , B26D7/086 , Y10T83/7876 , Y10T83/8822 , Y10T83/97
摘要： Apparatus for high-volume, high speed ultrasonic cutting or slitting comprising a blade having first and second cutting edges suspended from a reciprocating head, cantilevered over a conveyor supporting and advancing the food product, with the blade including first and second cutting edges on respective opposite sides thereof to cut the food product transversely. The head is preferably controlled for automated operation by an electronic controller to reciprocate transversely at a selected speed and a selected frequency within predetermined ranges over food product advancing on the conveyor. The blade preferably oscillates ultrasonically, and preferably at a frequency of approximately 20,000 Hz. The first and second cutting edges are preferably downwardly convergent, defining an included angle greater than 60 degrees and less than 90 degrees. In one particular embodiment, the internal angle is 70 degrees. In another embodiment, the angle is about 60 degrees. The blade may have a linear translating velocity of 25 to 35 inches per second, and more specifically may have a transverse velocity of approximately thirty inches per second. The apparatus may be used in high-speed, high-volume commercial food production operations for automated cutting of cheese products and other food products from large chunks, slabs and the like into smaller portions, and may also be used in other applications.
摘要翻译：用于高容量，高速超声波切割或切割的装置，其包括具有悬挂在往复运动头上的第一和第二切割刃的刀片，悬臂在支撑和推进食品的输送机上悬挂，刀片包括在相对的相对的第一和第二切割刃侧面切割食品横向。优选地，头部被控制用于电子控制器的自动操作，以在选定的速度和选定的频率在预定范围内横向移动超过在输送机上推进的食品。叶片优选地以超声波振荡，优选地以约20,000Hz的频率振荡。第一和第二切割刃优选向下收敛，限定大于60度且小于90度的夹角。在一个特定实施例中，内角为70度。在另一个实施例中，角度约为60度。叶片可以具有25至35英寸/秒的线性平移速度，更具体地可以具有约30英寸/秒的横向速度。该设备可用于高速，大批量的商业食品生产操作中，用于将大块，板坯等的干酪产品和其它食品自动切割成更小的部分，并且还可用于其它应用中。

164. 发明公开

EP1219176A3 Cheese flavour 审中-公开
标题翻译：奶酪味道
公开(公告)号：EP1219176A3
公开(公告)日：2003-11-19
申请号：EP02076192.0
申请日：1999-06-08
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： Kwon, Steven Soon-Young , Vadehra, Dharam Vir , Lecouteux, Claude
IPC分类号： A23C19/06 , A23L1/23
CPC分类号： A23C19/063 , A23C19/062 , A23L27/25 , A23Y2220/49
摘要： A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactococcus lactis.
摘要翻译：一种制备巴马干酪或奶酪风味的方法，包括用蛋白酶，脂肪酶和乳酸乳球菌催熟干酪凝乳。

165. 发明授权

EP1085817B1 Production of cheese flavour 有权
标题翻译：的奶酪味生产
公开(公告)号：EP1085817B1
公开(公告)日：2003-04-09
申请号：EP99927910.2
申请日：1999-06-08
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： KWON, Steven, Soon-Young , LECOUTEUX, Claude , VADEHRA, Dharam, Vir
IPC分类号： A23C19/06 , A23L1/23
CPC分类号： A23C19/063 , A23C19/062 , A23L27/25 , A23Y2220/49
摘要： A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococus lactis.

166. 发明公开

EP1275307A1 FOOD MATERIAL AND PROCESS FOR PRODUCING THE SAME, AND CHEESE-LIKE FOOD AND PROCESS FOR PRODUCING THE SAME 有权
标题翻译：食品及其制造方法相同，KAESEAEHNLICHES食品及其制造方法
公开(公告)号：EP1275307A1
公开(公告)日：2003-01-15
申请号：EP00962868.6
申请日：2000-09-27
申请人： Morinaga Milk Industry Co., Ltd.
发明人： SOTOYAMA, Kazuyoshi, Morinaga Milk Ind. Co., Ltd. , DOI, Kazuyoshi, Morinaga Milk Ind. Co., Ltd. , MIZOTA, Teruhiko, Morinaga Milk Ind. Co., Ltd. , ASANO, Yuzo, Morinaga Milk Ind. Co., Ltd. , TAKAHASHI, Kiyotaka, Morinaga Milk Ind. Co., Ltd. , ABE, Tadahiro, Morinaga Milk Ind. Co., Ltd.
IPC分类号： A23C19/06 , A23C19/084 , A23C20/00
CPC分类号： A23C19/093 , A23C19/08 , A23C19/082 , A23C19/084 , A23C20/00
摘要： This invention seeks to provide an all-purpose food material which can be mixed in various kinds of foods, specifically in a cheese-like food in large quantities without limitation. The food material is produced by subjecting a processed cheese-like food to heating and melting treatment at at least 120°C.
摘要翻译：该发明旨在提供一个通用的食品材料，可以在各种食物中大量混合，特别是在一个奶酪样食品的，没有限制。食品材料通过对经处理的奶酪样食品加热和在至少120℃的熔融处理产生

167. 发明授权

EP1079697B1 PROCEDE DE FABRICATION DE NOUVEAUX PRODUITS FROMAGERS PAR TRAITEMENT D'UNE MATIERE DE DEPART 有权
标题翻译：工艺用于制造新的奶酪制品BY OUT治疗产品
公开(公告)号：EP1079697B1
公开(公告)日：2003-01-02
申请号：EP99919316.2
申请日：1999-05-10
申请人： FROMAGERIES BEL
发明人： GAULIER, Jean-Paul
IPC分类号： A23C19/08 , A23C19/06 , A23C19/09
CPC分类号： A23C19/08 , A23C2250/052
摘要： The invention concerns a method for making a cheese product by processing an initial material consisting of a cheese, comprising the following steps: a) thermal and mechanical treatment such as kneading the initial cheese, after fractionating into strands at a temperature T1 of not more than 65 °C, to break down in limited manner the initial cheese protein structure; b) cooling the mixture resulting from step a) to a temperature ranging between T1-8 °C and T1-20 °C, advantageously between T1-10 °C and T1-15 °C inclusively; c) if necessary, mechanically treating the paste resulting from step b) in an endless screw apparatus to complete the reconstruct of the protein structure and stabilise the emulsion; and, wherein steps a) and b) are carried out by adding to the initial raw material an amount of water of not less than 7 wt.% and not more than 20 wt.% with respect to the initial material weight.

168. 发明公开

EP1243181A1 A probiotic, a food product containing a probiotic, a method for preparation of said food product, a pharmaceutical composition and a use of the probiotic strain 审中-公开
标题翻译：益生菌，益生菌食品，在制备食品的，药物制剂和使用益生菌培养物的处理
公开(公告)号：EP1243181A1
公开(公告)日：2002-09-25
申请号：EP01201086.4
申请日：2001-03-23
申请人： NIZO food research
发明人： Bovee-Oudenhoven, Ingeborg Marie Jacqueline , van der Meer, Roelof
IPC分类号： A23C9/123 , A23C19/06 , A61K35/74 , A23K1/00 , C12R1/46
CPC分类号： C12R1/46 , A23C9/1236 , A23C19/062 , A23K10/18 , A23K50/75 , A23L33/135 , A23Y2220/73 , A23Y2240/41 , A61K35/747
摘要： The invention relates to a probiotic capable of exerting a protective effect in the gastro-intestinal tract. The probiotic is a deposited Lactococcus lactis strain (CBS108918, CBS109208) or a mutant or derivative thereof. The invention also relates to a food product, a poultry feed and a pharmaceutical composition containing the probiotic, as well as a method for the preparation thereof.
摘要翻译：本发明涉及益生菌能够发挥在胃肠道有保护作用的。益生菌是沉积的乳酸乳球菌菌株（CBS108918，CBS109208）或其突变体或衍生物。因此，本发明涉及一种食品，家禽饲料和含有益生菌，以及它们的制备的方法的药物组合物。

169. 发明授权

EP0912103B1 MANUFACTURE OF PASTA FILATA CHEESES 失效
标题翻译：串奶酪类混凝生产
公开(公告)号：EP0912103B1
公开(公告)日：2000-10-18
申请号：EP97932908.3
申请日：1997-07-21
申请人： IMPERIAL BIOTECHNOLOGY LIMITED
发明人： BRUCE, Graham , PAWLETT, Denise
IPC分类号： A23C19/06 , A23C19/032 , A23C19/068
CPC分类号： A23C19/0328 , A23C19/063 , A23C19/0684
摘要： Pasta filata cheeses, such as mozzarella, are made in the conventional way, except that the conventional step of heating and stretching is replaced by treatment with a proteolytic enzyme, thereby providing for significant economies in manufacture. Brine treatment may also be replaced by dry salting in this method.

170. 发明公开

EP0981965A1 Highly flavored component for use in cheese manufacture and method for producing 有权
标题翻译： Hocharomatisierter Bestandteil zur Verwendung in derKäseherstellungund Verfahren zu dessen Herstellung
公开(公告)号：EP0981965A1
公开(公告)日：2000-03-01
申请号：EP99306687.7
申请日：1999-08-23
申请人： KRAFT FOODS, INC.
发明人： Silver, Richard Stuart , Brown, Peter Harris , Boyd, Mary Ann , Woolfschoon-Pombo, Alan Frederick
IPC分类号： A23C19/06 , A23L1/23
CPC分类号： A23C19/063 , A23L27/25
摘要： The present invention is directed to a process for producing a highly flavored component for use in cheese manufacture in a short period of time. The component is intended for use in the manufacture of process cheese. In the method, an aqueous, acidified protein and fat cheese flavor precursor is provided by mixing together a dried or concentrated protein source, a fat source, an acid source and water. An enzyme system is then added to the substrate. The enzyme system includes a lipase, a protease, and a peptidase. The precursor is treated for a predetermined period of time sufficient to provide a highly developed cheese flavor in the precursor. The precursor is then heated to a temperature and held at that temperature for a time sufficient to inactivate the enzyme system and provide the highly flavored component for use in the manufacture of process cheese.
摘要翻译：本发明涉及一种在短时间内生产用于奶酪制造的高调味组分的方法。该组分旨在用于制造加工奶酪。在该方法中，通过将干燥或浓缩的蛋白质源，脂肪源，酸源和水混合在一起来提供水性酸化蛋白质和脂肪干酪香料前体。然后将酶体系加入到底物中。酶系统包括脂肪酶，蛋白酶和肽酶。将前体处理足以在前体中提供高度发达的奶酪香味的预定时间段。然后将前体加热到一定温度并在该温度下保持足以灭活酶系统的时间，并提供用于制造加工干酪的高调味组分。

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