专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

11. 发明公开

EP2601846A1 METHOD FOR IMPROVING SALTY TASTE OF FOOD AND BEVERAGE AND AGENT FOR IMPROVING SALTY TASTE OF FOOD AND BEVERAGE 有权
标题翻译：方法，提高食品和饮料改进食品和饮料咸味机构的咸味
公开(公告)号：EP2601846A1
公开(公告)日：2013-06-12
申请号：EP11814341.1
申请日：2011-04-11
申请人： Matsutani Chemical Industry Co., Ltd.
发明人： OKAZAKI Tomokazu , GOURO Masaki , HIROSAWA Shujiro
IPC分类号： A23L1/22 , A23L1/226 , A23L1/237
CPC分类号： A23L2/56 , A21D2/02 , A21D2/186 , A23C19/082 , A23L11/07 , A23L23/00 , A23L27/40 , A23L27/45 , A23L27/50 , A23L27/60 , A23L27/84 , A23L27/88 , A23L33/21 , A23V2002/00 , A23V2200/326
摘要： By adding a water-soluble dietary fiber such as indigestible dextrins, branched maltodextrins, inulins, and polydextroses, into food or beverage, a salty taste of the food or beverage can be enhanced and a harsh taste of potassium salt can be masked or improved.
摘要翻译：通过添加的水溶性膳食纤维：如难消化性糊精，支化糊精，菊糖和聚葡萄糖，进入食品或饮料，所述食品或饮料的咸味可以增强和钾盐的涩味可以被掩盖或改进。

12. 发明公开

EP2437614A4 CALCIUM FORTIFIED PROCESSED CHEESE WITHOUT EMULSIFYING SALTS, AND PROCESS FOR PREPARING SAME 有权转让
标题翻译： KALZIUMVERSTÄRKTERVERARBEITETERKÄSEOHNE EMULGATORSALZE SOWIE HERSTELLUNGSVERFAHRENDAFÜR
公开(公告)号：EP2437614A4
公开(公告)日：2012-12-26
申请号：EP10783634
申请日：2010-06-04
申请人： FONTERRA CO OPERATIVE GROUP
发明人： GALPIN ALEXANDRA KAY , BHASKAR GANUGAPATI VIJAYA , BUWALDA ROBERT JOHN , DONK ROCHELLE KATHLEEN , HARPER SAMUEL JAMES
IPC分类号： A23C19/082 , A23C9/146 , A23C19/05 , A23C19/084 , A23J3/10 , A23L1/304
CPC分类号： A23C19/082 , A23C9/146 , A23C19/05 , A23C19/084 , A23C2250/054 , A23J3/10 , A23L33/16 , A23V2002/00 , A23V2250/1578 , A23V2250/54246

13. 发明公开

EP2181603A3 Hot temperature aerated dairy product having shelf stable properties 有权转让
标题翻译：在高温下，泡沫牛奶产品具有贮存稳定的性质
公开(公告)号：EP2181603A3
公开(公告)日：2012-07-18
申请号：EP09172698.4
申请日：2009-10-09
申请人： Kraft Foods Global Brands LLC
发明人： Barnard, David John , Cha, Alice Shen , Lincourt, Richard Harold
IPC分类号： A23C9/154 , A23C19/076 , A23C19/082 , A23C19/084 , A23C19/09 , A23C19/093 , A23C19/097
CPC分类号： A23C19/082 , A23C9/1544 , A23C19/0765 , A23C19/084 , A23C19/0912 , A23C19/093 , A23C19/0973 , A23C2210/30
摘要： A shelf stable, high moisture hot-aerated dairy product is disclosed that comprises a mixture of about 10 to about 66% of a dairy component, about 20 to about 30% of a fat component, and about 0.5 to about 2.5% of a stabilizer system. The stabilizer system comprises at least a two gum system, where one gum is gelatin, or at least a three gum system, where one gum is either gelatin or carrageenan with the remaining gums being different. The mixture is aerated to about 2% to about 20% overrun while the mixture is still hot and is subsequently filled into packages at the high temperature, i.e., from about 140°F to about 180°F. The resultant dairy product has a shelf life of at least 12 months when stored at ambient temperatures or at least 18 months when stored at refrigeration temperatures without requiring aseptic processing or packaging techniques.

14. 发明公开

EP2174553A3 Cultured Dairy Products and Methods of Manufacture 审中-公开
标题翻译：发酵乳制品和制造工艺
公开(公告)号：EP2174553A3
公开(公告)日：2011-09-14
申请号：EP09172290.0
申请日：2009-10-06
申请人： Kraft Foods Global Brands LLC
发明人： Sweley, Jess C , Smith, Gary F , Apel, Lisa J , Kincaid, Carrie M , Kalamas, Thomas M , Cha, Alice S , Barton, Dawn J
IPC分类号： A23C9/137 , A23C19/082
CPC分类号： A23C19/082 , A23C9/137 , A23C19/028 , A23C19/0765 , A23C19/09 , A23C2210/30
摘要： The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The cultured dairy or cream cheese products contain a considerable quantity of non-cultured dairy material (generally greater than about 60 percent, and preferably about 70 to about 80 percent, of the total dairy protein).

15. 发明公开

EP1648239A4 A METHOD FOR MODIFYING THE TEXTURE OF A DAIRY PRODUCT 审中-公开
标题翻译：方法进行修改牛奶制品的纹理
公开(公告)号：EP1648239A4
公开(公告)日：2011-06-22
申请号：EP04748837
申请日：2004-07-05
申请人： FONTERRA CO OPERATIVE GROUP
发明人： LEE SIEW KIM , ANEMA SKELTE GERALD
IPC分类号： A23C21/06 , A23C9/137 , A23C19/00 , A23C19/082 , A23C20/00 , A23C23/00 , A23J3/08
CPC分类号： A23C19/082 , A23J3/08

16. 发明公开

EP2150121A1 LOW-FAT AND FAT-FREE CHEESE WITH IMPROVED PROPERTIES 有权
标题翻译：脂肪含量低和脱脂奶酪改进性能的奶酪
公开(公告)号：EP2150121A1
公开(公告)日：2010-02-10
申请号：EP08745998.8
申请日：2008-04-16
申请人： Wisconsin Alumni Research Foundation
发明人： LUCEY, John, A. , BRICKEY, Ciara, A. , GOVIDASAMY-LUCEY, Selvarani , JOHNSON, Mark, E.
IPC分类号： A23C19/00
CPC分类号： A23C19/093 , A23C19/082
摘要： The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.

17. 发明公开

EP2131669A1 METHODS OF SEPARATING FAT FROM SOY MATERIALS AND COMPOSITIONS PRODUCED THEREFROM 审中-公开
标题翻译：方法用于分离脂肪排出大豆原料和由此产生的复合物
公开(公告)号：EP2131669A1
公开(公告)日：2009-12-16
申请号：EP07841806.8
申请日：2007-09-04
申请人： Specialty Protein Producers, LLC
发明人： CRANK, Donald, L.
IPC分类号： A23J1/14
CPC分类号： A23C11/103 , A23C11/106 , A23C19/082 , A23J1/14 , A23L2/66 , A23L7/135 , A23L11/07 , A23L13/426 , A23L13/67 , A23L33/40 , C11B1/06 , C11B1/10 , C11B1/104
摘要： Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy protein compositions and food products comprising the reduced-fat extracts or reduced-fat soy protein compositions.

18. 发明公开

EP2052627A1 PROCESS CHEESE AND METHOD OF PRODUCING THE SAME 审中-公开
标题翻译： SCHMELZKÄSEUND VERFAHREN ZU SEINER HERSTELLUNG
公开(公告)号：EP2052627A1
公开(公告)日：2009-04-29
申请号：EP07791076.8
申请日：2007-07-20
申请人： Snow Brand Milk Products Co., Ltd.
发明人： UEDA, Naoyasu , SHIBAUCHI, Yoshito , KONDO, Hiroshi
IPC分类号： A23C19/082
CPC分类号： A23C19/084 , A23C19/082
摘要： Provide process cheese having an appropriate level of viscosity required in the manufacturing process when cheese is heated and melted, while also maintaining good physical properties, flavor, texture, meltability in mouth and storage stability of cheese product after cooling, through blending of starting cheese material that has been heated to a high temperature of 110°C or above by 1 to 50 percent by weight relative to process cheese starting materials.
摘要翻译：提供加工奶酪，当奶酪被加热和熔化时，具有制造过程中所需的适当水平的粘度，同时通过混合起始干酪材料同时保持良好的物理性质，风味，口感中的融合性和冷却后奶酪产品的储存稳定性相对于加工干酪起始原料将其加热至110℃以上的高温1〜50重量％。

19. 发明公开

EP2052625A1 Semi-hard cheese with Mozzarella-like textural properties, and its preparation 有权
标题翻译： HalbharterKäsemitmozarellaähnlichenTextureigenschaften und seine Herstellung
公开(公告)号：EP2052625A1
公开(公告)日：2009-04-29
申请号：EP07119095.3
申请日：2007-10-23
申请人： Campina Nederland Holding B.V.
发明人： Penders, Johannes Antonius , van Haren, Anna Maria Catharina
IPC分类号： A23C19/06 , A23C19/068 , A23C19/082 , A23C19/09
CPC分类号： A23C19/082 , A23C2250/054
摘要： The invention pertains to a semi-hard cheese, preferably a Gouda, Edam or Maasdam, having stringiness characteristics of a pasta filata cheese, wherein said cheese has a total amino acid (AN) content and a soluble nitrogen (SN) content, based on total nitrogen (TN) content, in the range of 1 - 10 % and 4 - 19 %, respectively. The invention also pertains to a process for preparing a semi-hard cheese having a moisture fat-free content (MFFB) of 57 - 63 %, wherein 20 - 80 wt%, based on the total weight of the finished cheese, of ripened semi-hard cheese, optionally after milling, is added to the curd of a pasta filata cheese or of an unbrined semi-hard cheese curd, provided that the pH of said curd is in the range of 5.1 - 5.4, where after the mixture of ripened semi-hard cheese and pasta filata cheese is subjected to cooking and stretching, wherein said cooking involves steam, where after said cheese is subjected to 5 - 9 °C for a period of at least 1 week, to obtain a semi-hard cheese having stringiness characteristics of a pasta filata cheese.
摘要翻译：本发明涉及一种半硬干酪，优选Gouda，Edam或Maasdam，其具有意大利面食干酪的丝状特征，其中所述干酪具有总氨基酸（AN）含量和可溶氮（SN）含量，基于总氮（TN）含量分别在1-10％和4-19％的范围内。本发明还涉及一种制备具有57-63％的无水分无脂肪含量（MFFB）的半硬质干酪的方法，其中基于成品干酪的总重量的20-80重量％成熟半任选地在研磨之后，将干硬乳酪加入到意大利面食干酪或未加入的半硬干酪凝乳的凝乳中，条件是所述凝乳的pH在5.1-5.4的范围内，其中熟化的混合物半硬干酪和意大利面食干酪经受烹饪和拉伸，其中所述烹饪涉及蒸汽，其中在所述干酪经受5-9℃至少1周的时间之后，获得半硬干酪，其具有意大利面奶酪的拉丝特性。

20. 发明公开

EP2005834A1 Method of making cheese 审中-公开
标题翻译： Verfahren zur Herstellung vonKäse
公开(公告)号：EP2005834A1
公开(公告)日：2008-12-24
申请号：EP07011770.0
申请日：2007-06-15
申请人： Invensys APV A/S
发明人： Thorsen, Claus , Harbo, Erik Dath
IPC分类号： A23C19/00 , A23C19/068 , A23C19/09
CPC分类号： A23C19/082 , A23C19/0973 , A23C2250/054
摘要： The present invention relates to a method of making cheese comprising the following steps:
(a) supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer,
(b) emulsifying and homogenising the content of the solid-liquid mixer,
(c) applying low-pressure or vacuum to the inner space of the mixer,

wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a maximum temperature between 60°C and 85°C.
摘要翻译：本发明涉及一种制作奶酪的方法，包括以下步骤：（a）将含有乳清蛋白和乳糖减少的乳蛋白浓缩物的水，脂肪和粉末供应到固 - 液混合器中，（b）将固液混合器，（c）向混合器的内部空间施加低压或真空，其中进行步骤（b）和/或步骤（c），直到获得糊状乳化的均匀预干酪混合物，步骤（b）和/或步骤（c））在最高温度在60℃至85℃之间进行。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式