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    • 3. 发明公开
    • Frozen granular cheese products for baked pizzas
    • Gefrorenes granuliertesKäseproduktfürgebackene Pizzas。
    • EP0294018A2
    • 1988-12-07
    • EP88302653.6
    • 1988-03-25
    • LEPRINO FOODS COMPANY
    • Kielsmeier, Lester O.Allen, Wesley J.Barz, Richard L.
    • A21D13/00A23C19/09A23C19/097A23C19/16
    • A23C19/0976A21D13/41
    • There is disclosed a granular cheese product comprising frozen cheese granules with the outsides of the individual granules coated with a frozen aqueous layer containing at least one food additive, the coated frozen granules being in essentially free-flowing condition. There is also disclosed a method of producing baked pizza using such granular product. There is also disclosed a method of producing baked pizza comprising the steps of:

      (a) preparing cheese in the form of fresh granules, said cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, said blend being adapted for use on baked pizza;
      (b) freezing said cheese granules by individual quick freezing thereof, the cheese granules being frozen at a temperature below -10°F which freezes the granules so rapidly that the individual granules retain essentially the same moisture content and distribution as before freezing, the resulting frozen granules being in free-flowing condition;
      (c) maintaining said granules in frozen free-­flowing condition with said moisture substantially unchanged until the granules are used;
      (d) applying the granules so maintained to pizzas being prepared for baking without complete thawing of the granules, at least the interiors thereof being frozen; and
      (e) baking the pizzas with the applied unthawed granules and obtaining baked pizzas of good appearance and quality.
    • 公开了一种包含冷冻干酪颗粒的颗粒状干酪制品,其中单个颗粒的外侧涂有含有至少一种食品添加剂的冷冻含水层,所述包衣冷冻颗粒处于基本上自由流动的状态。 还公开了使用这种颗粒产品生产烘烤的比萨饼的方法。 还公开了一种生产烘烤披萨的方法,包括以下步骤:(a)制备新鲜颗粒形式的奶酪,所述奶酪由至少一种各样的莫扎里拉或莫扎里拉与其他奶酪的混合物组成,所述共混物为 适用于烘烤的比萨饼; (b)通过单独的快速冷冻来冷冻所述奶酪颗粒,将奶酪颗粒在低于-10°F的温度下冷冻,使得颗粒如此迅速地冻结,使得各个颗粒保持与冻结前基本相同的水分含量和分布, 冷冻颗粒处于自由流动状态; (c)将所述颗粒保持在冷冻自由流动状态,所述水分基本上不变直到使用颗粒; (d)将如此维护的颗粒施用于制备用于烘烤的比萨饼,而不完全解冻颗粒,至少其内部被冷冻; 和(e)用所施加的未断裂的颗粒烘烤比萨饼,并获得良好的外观和质量的烘烤的比萨饼。 一个
    • 8. 发明公开
    • Process of making acceptable mozzarella cheese without aging
    • Verfahren zur Herstellung akzeptabelen Mozzarella-Käsesohne Reifung。
    • EP0535268A1
    • 1993-04-07
    • EP91116843.3
    • 1991-10-02
    • LEPRINO FOODS COMPANY
    • Barz, Richard LeeCremer, Carolyn Parks
    • A23C19/097A23C19/068A23C19/064
    • A23C19/064A23C19/0684A23C19/0976
    • In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.
    • 在制造莫扎里拉奶酪时,如果过程被控制以产生至少约70重量%的组合的水分和湿乳脂肪含量,则可以消除老化,并且奶酪将在比萨饼中使用的典型烹饪条件下提供可接受的烘烤性能 行业今天。 在大约48小时后,奶酪应该被使用或冷冻。 这个发现节省了至少七天的老化,并且允许使用连续的制造莫扎雷拉的方法,其可以在八小时的时间内进行从巴氏灭菌到装载在卡车上的冷冻产品。 在连续方法中,将来自捏合机的热拉伸干酪直接挤出冷盐水。 在奶酪充分冷却后,可以通过独立的快速冷冻粉碎和冷冻,优选在流化床冷冻机中冷冻。 在捏合步骤期间盐最好混入奶酪中。