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1. 发明公开

EP0666032A1 Method for manufacture of low-fat pasta filata cheese 失效
标题翻译： Verfahren zur Herstellung von Pasta FilataKäsemit reduziertem Fettgehalt。
公开(公告)号：EP0666032A1
公开(公告)日：1995-08-09
申请号：EP95300580.8
申请日：1995-01-30
申请人： KRAFT FOODS, INC.
发明人： Nauth, Kaiser Rajinder , Hayashi, David Kay
IPC分类号： A23C19/068 , A23C19/032
CPC分类号： A23C19/0684 , A23C19/0323 , A23C2220/206 , A23C2220/208
摘要： The present invention is directed to a method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. In the method, a culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods.
摘要翻译：一种从脱脂乳或脂肪减少的牛奶制备面食丝状奶酪的方法，其中脂肪少于约2％。向脱脂乳中加入培养物，将脱脂乳发酵以提供培养的脱脂乳。将培养的脱脂乳干燥以提供干燥培养的脱脂乳。干燥的脱脂牛奶通过将干燥的脱脂牛奶与水混合而再水合。将再水化的培养脱脂乳加入到在奶酪桶中具有少于约2％乳脂肪的非培养的牛奶中，以提供意大利面食干酪基质。然后通过任何常规已知的方法将意大利面食干酪底物用于制作意大利面食干酪。

2. 发明公开

EP1106071A2 Butterfat fractions for use in food products 审中-公开
$Butterfat fractions for use in food products$
标题翻译： Butterfettfraktionen zur Verwendung在Nahrungsmitteln
公开(公告)号：EP1106071A2
公开(公告)日：2001-06-13
申请号：EP00310843.8
申请日：2000-12-06
申请人： KRAFT FOODS, INC.
发明人： Silver, Richard Stuart , Hayashi, David Kay , Mehnert, David Webb , Moran, James William
IPC分类号： A23C15/14 , A23L1/22 , A23C13/14 , A23C19/05 , A23C19/076 , A23L1/23 , A23C19/082
CPC分类号： A23C19/082 , A23C13/14 , A23C15/14 , A23C19/05 , A23C19/076 , A23C19/0765 , A23L27/206 , A23L27/25
摘要： The present invention relates to inventive butterfat fractions used in addition to or in place of some or all of the "native" fat in a food product. The invention also relates to methods for preparing healthy food products with the inventive butterfat fractions. The inventive butterfat fractions have a complete meltpoint below about 25°C and are flavored, emulsified and/or treated with enzymes or microbes. Examples of enzymes used to treat the butterfat fractions or butterfat fraction emulsions are esterases (such as lipase) and desaturase enzyme systems including genetically modified systems; examples of microbes are Lactococcus lactis, Lactococcus cremoris, Lactococcus lactis diacetylactis, Leuconostoc cremoris, Lactobacillus helveticus, Luctobacillus casei, Micrococcus sp., and Pediococcus sp. The microbes may be added as attenuated, frozen, or freeze-dried cultures. Food products having reduced levels of saturated fatty acids, increased levels of monounsaturated fatty acids and/or reduced levels of total fat may be produced using the inventive butterfat fractions.
摘要翻译：本发明涉及除了或代替食品中的一些或全部“天然”脂肪之外的本发明的乳脂级分。本发明还涉及用本发明的乳脂级分制备健康食品的方法。本发明的乳脂级分具有低于约25℃的完全熔点，并用酶或微生物进行调味，乳化和/或处理。用于处理乳脂部分或乳脂部分乳液的酶的实例是酯酶（例如脂肪酶）和包括转基因系统的去饱和酶系统; 微生物的例子是乳酸乳球菌乳酸乳球菌，乳酸乳球菌乳酸乳球菌，二乙酰乳酸乳球菌，触肠清肠杆菌，瑞士乳杆菌，干酪乳杆菌，微球菌和球菌属。微生物可以作为减毒，冷冻或冷冻干燥的培养物加入。使用本发明的乳脂级分可以产生具有降低的饱和脂肪酸水平，单不饱和脂肪酸水平增加和/或总脂肪含量降低的食品。

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