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21. 发明授权

EP0971597B1 PROCEDE DE FABRICATION D'UN PRODUIT ALIMENTAIRE FERMENTE 失效
标题翻译：用于生产发酵食品
公开(公告)号：EP0971597B1
公开(公告)日：2003-07-23
申请号：EP98917276.2
申请日：1998-03-31
申请人： Biosaveurs
发明人： BIRGET, Marc
IPC分类号： A23C19/032 , A23L1/314 , A23C19/06
CPC分类号： A23C19/0328 , A23C19/063 , A23L13/48
摘要： The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic qualities to be improved. The process is characterized by the addition to the raw material of a cluster of cell extracts of its ageing micro-organisms, which are either naturally present or added in live state. The proportion of each extract in the cluster is approximately equivalent to that of the corresponding micro-organism in the ageing mixture.

22. 发明公开

EP1216619A2 Method for the preparation of a cheese product 审中-公开
标题翻译： Verfahren zur Herstellung einesKäseproduktes
公开(公告)号：EP1216619A2
公开(公告)日：2002-06-26
申请号：EP01205061.3
申请日：2001-12-20
申请人： Campina B.V.
发明人： Bruinenberg, Paul Gerard
IPC分类号： A23C19/032 , A23C19/06 , C12N15/74
CPC分类号： C12N15/74 , A23C19/032 , A23C19/0323 , A23C2220/202
摘要： Described is a method for the preparation of cheese and cheese based products comprising the step of adding cystathionine-β-lyase (CBL) overproducing bacteria, such as recombinant CBL overproducing bacteria, to material from which the cheese product is formed and a cheese product, obtainable by the said method. The cheese product has an enhanced sulphur, sweet, brothy and fruity taste compared to a corresponding conventionally produced cheese product.
摘要翻译：描述了一种制备干酪和奶酪的产品的方法，其包括将过量产生细菌如重组CBL过量细菌的胱硫醚-β-谷氨酸酶（CBL）添加到形成奶酪产品的材料和奶酪产品的步骤中，可通过所述方法获得。与相应的常规生产的奶酪产品相比，奶酪产品具有增强的硫，甜，肉汤和水果味。

23. 发明公开

EP1126760A1 METHOD FOR PRODUCING CHEESE AND CHEESE PRODUCTS 有权
标题翻译：用于生产干酪和干酪产品
公开(公告)号：EP1126760A1
公开(公告)日：2001-08-29
申请号：EP99954513.0
申请日：1999-11-08
申请人： NEW ZEALAND DAIRY BOARD
发明人： BLAZEY, Neil, D. , DYBING, Stephen, T. , HUANG, I-Lo , KNIGHTS, Ralph, J.
IPC分类号： A23C19/02 , A23C19/045 , A23C19/06
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/0684
摘要： The invention relates to a simplified, rapid method which is suitable for making a variety of cheese and cheese products, including natural and processed cheese, in a single installation with common equipment. In particular, the invention concerns a method of making cheese, comprising the steps of: (a) concentrating milk or a reconstituted dry milk, having its pH adjusted to about 5.0 to 6.8, by ultrafiltration and diafiltration to produce a retentate; (b) supplementing said retentate with a protein concentrate or isolate and, optionally, fat and/or flavor; and (c) heating the mixture to produce a smooth consistency.

24. 发明公开

EP1108362A1 Method for preparing a cheese having a closed rind and a virtually blind structure 有权
标题翻译： Verfahren zur Herstellung vonKäsemit geschlossener Rinde und praktisch ungelochter Struktur
公开(公告)号：EP1108362A1
公开(公告)日：2001-06-20
申请号：EP00204517.7
申请日：2000-12-14
申请人： Tetra Laval Holdings & Finance S.A.
发明人： Zantinge, Jan
IPC分类号： A23C19/06 , A23C19/068
CPC分类号： A23C19/06 , A23C19/0688
摘要： A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more.
摘要翻译：一种用于制备具有闭合外皮的干酪的方法，其中新鲜颗粒凝乳在干酪挤压模具中经受压制处理，直到形成外皮并且已经实现了奶酪中期望的含水量。在传统压制之前，首先将凝乳预先排干，之后将预先排干的凝乳部分倒入干酪压模中。然后在短的初始压制程序中对凝乳部分进行处理，以获得干酪挤压模具中的干酪的盲目结构，以达到大致恒定的真空深度约为95％以上的真空处理。

25. 发明公开

EP0971597A1 PROCEDE DE FABRICATION D'UN PRODUIT ALIMENTAIRE FERMENTE 失效
标题翻译：用于生产发酵食品
公开(公告)号：EP0971597A1
公开(公告)日：2000-01-19
申请号：EP98917276.2
申请日：1998-03-31
申请人： Biosaveurs
发明人： BIRGET, Marc
IPC分类号： A23C19/032 , A23L1/314 , A23C19/06
CPC分类号： A23C19/0328 , A23C19/063 , A23L13/48
摘要： The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic qualities to be improved. The process is characterized by the addition to the raw material of a cluster of cell extracts of its ageing micro-organisms, which are either naturally present or added in live state. The proportion of each extract in the cluster is approximately equivalent to that of the corresponding micro-organism in the ageing mixture.

26. 发明公开

EP0970613A1 Method for treating a food processing facility 失效
标题翻译： BehandlungsverfahrenfürVerarbeitungsapparat
公开(公告)号：EP0970613A1
公开(公告)日：2000-01-12
申请号：EP99202547.8
申请日：1992-10-22
申请人： MONFORT, INC.
发明人： Clayton, Robert Paul , Bowling, Rod A.
IPC分类号： A23C9/12 , A23L3/3571 , A23B4/12 , A23B7/10 , A23C19/06 , A61L2/00 , A01N63/00
CPC分类号： A23B4/12 , A23B4/22 , A23B7/10 , A23B7/155 , A23B9/28 , A23C19/062 , A23L3/3571 , A23Y2220/51 , Y02A40/943
摘要： A method for preserving a food processing facility. The method comprises the step of inoculating the equipment with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii of Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with euhygienic bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1°C to about 7°C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.
摘要翻译：一种保存食品加工设备的方法。该方法包括用有效数量的非致病非致病性非腐败细菌接种该设备的步骤，以竞争性地抑制不需要的致病性和腐败性细菌的生长。优选地，将Hafnia alvei细菌的L.brbrueckii用于接种肉制品。肉制品上存在的细菌首先降低至低于约5000细菌/克肉的数量，例如。通过脱毛一只动物，然后用有机酸喷洒肉，然后再用脱水细菌接种。然后将肉制品真空包装并储存在约-1℃至约7℃的冷藏环境中。根据本发明方法保存的肉制品可以在没有表面的情况下享受高达约150天的冷藏保质期变色或产生不需要的气体副产物。

27. 发明公开

EP0739160A4 GREEN CHEESE HANDLING SYSTEM 失效
标题翻译：奶油奶酪处理装置
公开(公告)号：EP0739160A4
公开(公告)日：1995-02-15
申请号：EP93909656
申请日：1993-05-07
申请人： BROCKWELL IAN P
发明人： BROCKWELL IAN P
IPC分类号： A01J25/00 , A01J25/12 , A23C19/06 , B65B25/06 , A01J25/11
CPC分类号： A01J25/12 , A01J25/002 , A23C19/06 , B65B25/068 , Y10T83/0448 , Y10T83/0524 , Y10T83/9454
摘要： A system for handling of cheese in the green state particularly directed for handling natural cheese types in a manner so that they can be conveniently sub-divided and individually packaged, on the same day of manufacturing, into a variety of finished consumer and cheese market sized portions. The system includes the handling of green cheese immediately as it is formed through the processes of batch or continuous cheese making equipment to provide selected blocks of green cheese. The cheese blocks are immediately handled after forming to eliminate the normally utilized bulk block aging or curing systems. The green cheese blocks are selectively handled and may be placed into temporary bulk block pouches and packaged for future handling or are directed to trimming and cutting devices which will trim and cut the blocks into the consumer, market size units. The aspect of green cheese handling allows immediate recycling of the green cheese material should it, for any reason, not meet consumer, market quality conditions. The entire handling operation and recycling operation insures that the cheese is handled in the green state.

28. 发明授权

EP0397228B1 Procédé de décontamination d'un produit alimentaire non liquide, en particulier de fromage, et composition à cet effet 失效
标题翻译：非液体食品产品的特殊处理方法及其组合物
公开(公告)号：EP0397228B1
公开(公告)日：1992-12-23
申请号：EP90200972.9
申请日：1990-04-19
申请人： BIO SERAE LABORATOIRES SA
发明人： Degre, Michel François
IPC分类号： A23L3/34 , A23C19/06
CPC分类号： C12Y101/03004 , A01N59/24 , A01N63/02 , A23C19/063 , A23L3/3571 , C12Y111/01007 , A01N59/00 , A01N63/04 , A01N2300/00

29. 发明授权

EP0105566B1 A process for preparing food products having the character of cheese and products resembling cheese 失效
标题翻译：制备食品和食品的方法
公开(公告)号：EP0105566B1
公开(公告)日：1986-08-20
申请号：EP83201403.9
申请日：1983-09-30
申请人： DMV-Campina B.V.
发明人： Van Gennip, Adrianus Hendrikus Maria , Van der Sommen, Carolus Gerardus Maria
IPC分类号： A23C20/00 , A23C19/06 , A23C19/064
CPC分类号： A23C20/00 , A23C19/062 , A23C19/063 , A23C19/064

30. 发明授权

EP0069282B1 Method of and apparatus for cooling a wet particulate food product, especially a cheese type food product 无效
标题翻译：用于冷却水分食品的方法和装置，特别是食品类食品
公开(公告)号：EP0069282B1
公开(公告)日：1986-05-28
申请号：EP82105567.0
申请日：1982-06-24
申请人： NATIONAL DAIRY ASSOCIATION OF NEW ZEALAND LIMITED
发明人： Whelan, Edmund Kerran
IPC分类号： A01J25/11 , A01J25/12 , A23C19/06 , F26B5/04
CPC分类号： F26B5/04 , A01J25/11 , A01J25/12 , A23C19/06

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