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1. 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。

2. 发明公开

EP1053689A2 Enzyme-modified cheese flavorings 审中-公开
标题翻译： Enzymatische modifizierteKäsearomen
公开(公告)号：EP1053689A2
公开(公告)日：2000-11-22
申请号：EP00304191.0
申请日：2000-05-18
申请人： KRAFT FOODS, INC.
发明人： Han, Xiao-Quing , Silver, Richard Stuart , Brown, Peter Harris
IPC分类号： A23L1/23 , A23J3/34
CPC分类号： C12Y304/00 , A23J3/343 , A23L27/25
摘要： The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.
摘要翻译：本发明提供了一种制备酶修饰乳酪调味剂的方法，其中在任何加热步骤之前，在含有乳蛋白质的乳蛋白质组合物中含有蛋白水解酶的处理发生，其中处理时间短。该方法包括在足以部分水解蛋白质的温度和一段时间内孵育含有乳蛋白质的乳制品混合物。本发明另外提供了包含部分蛋白水解的乳蛋白的酶修饰的乳酪，其中部分蛋白水解的乳蛋白含有部分蛋白水解的乳清蛋白。酶修饰的奶酪起源于含有乳蛋白质的各种乳制品液体中的任何一种。在重要的实施方案中，酶修饰的乳酪通过本发明的方法制备。

3. 发明公开

EP0997073A3 Continuous on-demand manufacture of process cheese 有权
标题翻译：过程用于连续生产的要求加工干酪
公开(公告)号：EP0997073A3
公开(公告)日：2001-01-10
申请号：EP99308507.5
申请日：1999-10-27
申请人： KRAFT FOODS, INC.
发明人： Moran, James William , Dever, Hugh A. , Miller, Anthony Michael , Silver, Richard Stuart , Hyde, Michael Anthony
IPC分类号： A23C19/028 , A23C19/082
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate (16) is formed by ultrafiltering liquid milk (10), preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate (16), which is storage-stable, may be converted to process cheese or process cheese-type product (42) immediately or may be stored for later conversion. The powdered milk protein concentrate (16) can be used to produce fat-free, reduced- or low-fat, and/or full-fat cheeses (42) having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product (42) since the milk protein concentrate (16) can be stored for later conversion to cheese product. By converting the milk (10) to a storage-stable milk protein concentrate, the manufacturing of cheese products (42) is uncoupled from, and is independent of, the milk supply.

4. 发明公开

EP0997073A2 Continuous on-demand manufacture of process cheese 有权
标题翻译： Verfahren zur kontinuierlichen Herstellung vonSchmelzkäseauf Anfrage
公开(公告)号：EP0997073A2
公开(公告)日：2000-05-03
申请号：EP99308507.5
申请日：1999-10-27
申请人： KRAFT FOODS, INC.
发明人： Moran, James William , Dever, Hugh A. , Miller, Anthony Michael , Silver, Richard Stuart , Hyde, Michael Anthony
IPC分类号： A23C19/028 , A23C19/082
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate (16) is formed by ultrafiltering liquid milk (10), preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate (16), which is storage-stable, may be converted to process cheese or process cheese-type product (42) immediately or may be stored for later conversion. The powdered milk protein concentrate (16) can be used to produce fat-free, reduced- or low-fat, and/or full-fat cheeses (42) having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product (42) since the milk protein concentrate (16) can be stored for later conversion to cheese product. By converting the milk (10) to a storage-stable milk protein concentrate, the manufacturing of cheese products (42) is uncoupled from, and is independent of, the milk supply.
摘要翻译：提供了通过直接转化牛奶来生产加工干酪或加工奶酪型产品的两阶段按需，商业上可行的方法。该方法不需要发酵，酶处理和/或形成和分离凝乳和乳清的中间步骤。在第一阶段，通过超滤液乳（10），优选脱脂乳，然后喷雾干燥浓缩的超滤乳形成粉末状乳蛋白浓缩物（16）。储存稳定的奶粉蛋白浓缩物（16）可以立即转化为加工干酪或加工干酪型产品（42），或者可以储存以备后续转化。粉状乳蛋白浓缩物（16）可用于生产具有与常规凝乳和乳清过程制备的奶酪相似的感官特性的无脂肪，低脂肪或低脂肪和/或全脂奶酪（42）。本两阶段方法特别适用于半连续或连续制造加工干酪型产品。本两阶段方法特别适用于按需制造加工干酪或加工干酪型产品（42），因为可以将乳蛋白浓缩物（16）储存以供以后转化成奶酪制品。通过将牛奶（10）转化为储存稳定的乳蛋白浓缩物，奶酪制品（42）的制造与牛奶供应分离，并且独立于牛奶供应。

5. 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。

6. 发明公开

EP0839825A1 Two-stage method for preparing polyol fatty acid polyesters 失效
标题翻译： Zweistufiges Verfahren zur Herstellung von Polyol-Fettsäurepolyestern
公开(公告)号：EP0839825A1
公开(公告)日：1998-05-06
申请号：EP96308006.4
申请日：1996-11-05
申请人： KRAFT FOODS, INC.
发明人： Miller, Mark Stuart , Dinwoodie, Robert Charles , West, Leslie George , Silver, Richard Stuart
IPC分类号： C07H13/06
CPC分类号： C07H13/04 , C07H13/06
摘要： A two-stage method for the preparation of polyol fatty acid polyesters is provided. The resulting polyol fatty acid polyesters are very lightly colored ( i.e. , colorless to slightly yellow) and have a high degree of substitution with fatty acid groups. The first stage of this two-stage method is a solvent-based esterification reaction; the second stage is an essentially solvent-free esterification reaction. In the first stage, a polyol in a solvent ( e.g. , sucrose in dimethylsulfoxide)) is reacted with fatty acid lower alkyl esters at relatively low temperatures using an alkaline salt catalyst. After the desired degree of esterification is obtained, the resulting partially-esterified polyol fatty acid polyesters and the solvent-containing phase are separated. The separated partially-esterified polyol fatty acid polyesters are further esterified with the same or different fatty acid lower alkyl esters in a second stage with an alkaline salt catalyst using essentially solvent-free, high temperature conditions whereby the degree of substitution is significantly increased. Most of the color bodies and other contaminants capable of producing color are removed with the solvent in the first stage and, therefore, are not present during the higher temperature reaction conditions of the second stage. The resulting polyol fatty acid polyesters, and in particular the sucrose fatty acid polyesters, are especially useful as fat substitutes in food applications and products.
摘要翻译：提供了制备多元醇脂肪酸聚酯的两阶段方法。得到的多元醇脂肪酸聚酯非常浅色（即无色至微黄色）并且具有高脂肪酸基取代度。这种两步法的第一阶段是溶剂型酯化反应; 第二阶段是基本上无溶剂的酯化反应。在第一阶段中，使用碱性盐催化剂，在相对低的温度下，将溶剂中的多元醇（例如二甲基亚砜中的蔗糖））与脂肪酸低级烷基酯反应。在获得所需的酯化度之后，分离得到的部分酯化的多元醇脂肪酸聚酯和含溶剂的相。分离的部分酯化的多元醇脂肪酸聚酯在第二阶段中用相同或不同的脂肪酸低级烷基酯进一步用碱性盐催化剂进行酯化，使用基本上无溶剂的高温条件，从而显着提高了取代度。能够产生颜色的大多数着色体和其它污染物在第一阶段用溶剂除去，因此在第二阶段的较高温度的反应条件下不存在。得到的多元醇脂肪酸聚酯，特别是蔗糖脂肪酸聚酯，尤其可用作食品应用和产品中的脂肪代用品。

7. 发明公开

EP0777970A2 Manufacture of particulate natural cheese without block formation 失效
标题翻译： Verfahren zur Herstellung vonNaturkäse在Partikelform ohne Blockformung
公开(公告)号：EP0777970A2
公开(公告)日：1997-06-11
申请号：EP96308626.9
申请日：1996-11-28
申请人： KRAFT FOODS, INC.
发明人： Meibach, Ronald Louis , Kyser, Dale Anthony , Smith, Gary Francis , Kaganoff, David , Gee, Ronald Don-Wu , Nosek, Thomas Adam , Silver, Richard Stuart
IPC分类号： A23C19/06 , A23C19/05
CPC分类号： A23C19/06 , A23C19/05 , A23C19/062 , A23C19/063 , A23Y2220/39
摘要： The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds (about 453.59 to about 1133.98 kg) of cheese curd or may be bulk packed in rail cars or trucks. The containers are preferably bulk bags with a liner of plastic or other disposable material. The liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth. The liners may be disposed of after use in transporting the cheese curd to a final destination. The bulk bags are reusable with fresh liners.
In an alternate embodiment, the cheese curd is drained without agitation to provide a cheese mat. The cheese mat is milled into cheese pieces prior to the cooling step.
摘要翻译：本发明涉及一种制备适于制备加工干酪的颗粒状天然干酪的方法，以及用作天然干酪，例如小吃食品和用于奶酪浇头的切片。在该方法中，提供了牛奶凝结物。切割凝结物以提供颗粒状干酪凝乳和乳清。奶酪凝乳在进行搅拌的同时煮熟。此后，乳酪凝乳不断搅动，乳酪凝乳排出。然后将干酪凝乳冷却或干燥得足以将干酪凝乳保持为分离的颗粒。搅拌可以在冷却或干燥步骤期间或之后立即使用，以确保干酪颗粒的分离。形成的奶酪颗粒可能形成脆性块状物，但在储存期间不能编织。然后将奶酪颗粒装入容纳约1,000至约2,500磅（约453.59至约1133.98kg）干酪凝乳的相对较大的容器中，或者可以在铁路车辆或卡车中大量包装。容器优选是具有塑料或其它一次性材料的衬里的散装袋。衬垫在填充之前和期间被气体冲洗以减少氧含量并抑制霉菌生长。使用后，可以将衬里运送到最终目的地的奶酪凝乳。散装袋可以重新使用新鲜的衬里。在替代实施例中，干酪凝乳排出而不搅动以提供奶酪垫。在冷却步骤之前将奶酪垫磨成奶酪片。

8. 发明公开

EP1053689A3 Enzyme-modified cheese flavorings 审中-公开
标题翻译：酶改性干酪的味道
公开(公告)号：EP1053689A3
公开(公告)日：2002-01-02
申请号：EP00304191.0
申请日：2000-05-18
申请人： KRAFT FOODS, INC.
发明人： Han, Xiao-Quing , Silver, Richard Stuart , Brown, Peter Harris
IPC分类号： A23L1/23 , A23J3/34
CPC分类号： C12Y304/00 , A23J3/343 , A23L27/25
摘要： The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.

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