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1. 发明申请

US20060286269A1 Process for granulation of edible seeds 审中-公开
标题翻译：造粒食用种子的方法
公开(公告)号：US20060286269A1
公开(公告)日：2006-12-21
申请号：US11153435
申请日：2005-06-16
申请人： Manoj Shah , Andrew McPherson , Kristin Neale , Ramarathna Koka , Allan Olson , Jan Karwowski
发明人： Manoj Shah , Andrew McPherson , Kristin Neale , Ramarathna Koka , Allan Olson , Jan Karwowski
IPC分类号： A23L1/00
CPC分类号： B02C23/12 , A23L7/143 , A23L7/198 , A23L11/05 , A61K8/97 , A61Q19/00 , B02C19/061
摘要： A process for grinding edible seeds, such as grain and/or pulses, in a single unit operation in a continuous, short-duration controlled-temperature manner. Grinding may be effected without the need for moving mechanical parts. The granulated product obtained from the grinding treatment is stable to lipid oxidation. It also may be used in preparing instant whole grain food products.
摘要翻译：在连续的，短时间的受控温度方式下，在单个单元操作中研磨可食用种子（例如谷物和/或脉冲）的方法。可以在不需要移动机械部件的情况下进行研磨。从研磨处理得到的造粒产品对于脂质氧化是稳定的。它也可用于制备即食全谷物食品。

2. 发明申请

US20070110848A1 Cheese flavor composition and process for making same 有权
标题翻译：奶酪风味成分及其制作方法
公开(公告)号：US20070110848A1
公开(公告)日：2007-05-17
申请号：US11281276
申请日：2005-11-17
申请人： Ramarathna Koka , Benjamin Dias
发明人： Ramarathna Koka , Benjamin Dias
IPC分类号： A23C9/12
CPC分类号： A23C19/0328 , A23C19/032
摘要： The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide α-keto acids, wherein the α-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.
摘要翻译：本发明提供了一种干酪香精组合物和一种制备干酪香味组合物的方法，包括以下步骤：（a）使含蛋白质的乳制品与乳酸培养物接触以在约25至约45℃的温度下形成反应混合物提供约8至约72小时以提供肽和游离氨基酸，和（b）使反应混合物中的肽和游离氨基酸与氨基酸氧化酶接触以脱氨基肽和游离氨基酸以提供α-酮酸，其中所述α-酮酸在反应混合物内进一步代谢以提供风味化合物。本发明还提供一种包含干酪香精组合物的食品。

3. 发明授权

US06916496B2 Process for manufacturing cheeses and other dairy products and products thereof 有权
公开(公告)号：US06916496B2
公开(公告)日：2005-07-12
申请号：US10702718
申请日：2003-11-06
申请人： Ramarathna Koka , David W. Mehnert , Rudolf J. Fritsch , Wolfram Steffan , Peter Habermeier , Allan G. W. Bradbury , Alan Wolfschoon-Pombo , Mehran Rose
发明人： Ramarathna Koka , David W. Mehnert , Rudolf J. Fritsch , Wolfram Steffan , Peter Habermeier , Allan G. W. Bradbury , Alan Wolfschoon-Pombo , Mehran Rose
IPC分类号： A23C19/084 , A23C9/12 , A23C9/127 , A23C9/152 , A23C13/16 , A23C17/02 , A23C19/028 , A23C19/032 , A23C19/04 , A23C19/045 , A23C19/05 , A23C19/08 , A23C19/082 , A23C19/09 , A23C20/00 , A23C21/02 , A23C9/00 , A23C19/00
CPC分类号： C12Y101/03005 , A23C9/1213 , A23C9/1275 , A23C13/16 , A23C13/165 , A23C17/02 , A23C19/0285 , A23C19/0326 , A23C19/0328 , A23C19/041 , A23C19/045 , A23C19/0455 , A23C19/052 , A23C19/054 , A23C19/082 , A23C20/00 , A23C21/02 , C12Y101/99018
摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

4. 发明授权

US08263144B2 Cheese flavor composition and process for making same 有权
标题翻译：奶酪风味成分及其制作方法
公开(公告)号：US08263144B2
公开(公告)日：2012-09-11
申请号：US11281276
申请日：2005-11-17
申请人： Ramarathna Koka , Benjamin E. Dias
发明人： Ramarathna Koka , Benjamin E. Dias
IPC分类号： A23C9/12
CPC分类号： A23C19/0328 , A23C19/032
摘要： The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide α-keto acids, wherein the α-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.
摘要翻译：本发明提供了一种干酪香精组合物和一种制备干酪香味组合物的方法，包括以下步骤：（a）使含蛋白质的乳制品与乳酸培养物接触以在约25至约45℃的温度下形成反应混合物在约8至约72小时内提供肽和游离氨基酸，和（b）使反应混合物中的肽和游离氨基酸与氨基酸氧化酶接触，以使肽和游离氨基酸脱氨以提供α-酮酸，其中α-酮酸在反应混合物内进一步代谢以提供风味化合物。本发明还提供一种包含干酪香精组合物的食品。

5. 发明授权

US07329424B2 Process for manufacturing cheeses and other dairy products and products thereof 有权
标题翻译：制造奶酪和其他乳制品及其制品的方法
公开(公告)号：US07329424B2
公开(公告)日：2008-02-12
申请号：US11038355
申请日：2005-01-19
申请人： Ramarathna Koka , David W. Mehnert , Rudolf J. Fritsch , Wolfram Steffan , Peter Habermeier , Allan G. W. Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Budolfsen Lynglev , Hans Peter Heldt-Hansen
发明人： Ramarathna Koka , David W. Mehnert , Rudolf J. Fritsch , Wolfram Steffan , Peter Habermeier , Allan G. W. Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Budolfsen Lynglev , Hans Peter Heldt-Hansen
IPC分类号： A23C9/00 , A23C19/00
CPC分类号： C12Y101/03005 , A23C9/1213 , A23C9/1275 , A23C13/16 , A23C13/165 , A23C17/02 , A23C19/0285 , A23C19/0326 , A23C19/0328 , A23C19/041 , A23C19/045 , A23C19/0455 , A23C19/052 , A23C19/054 , A23C19/082 , A23C20/00 , A23C21/02 , C12Y101/99018
摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
摘要翻译：制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。

6. 发明申请

US20050244541A1 Process for manufacturing cheeses and other dairy products and products thereof 有权
标题翻译：制造奶酪和其他乳制品及其制品的方法
公开(公告)号：US20050244541A1
公开(公告)日：2005-11-03
申请号：US11038355
申请日：2005-01-19
申请人： Ramarathna Koka , David Mehnert , Rudole Fritsch , Wolfram Steffan , Peter Habermeier , Allan Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Lynglev , Hans Heldt-Hansen
发明人： Ramarathna Koka , David Mehnert , Rudole Fritsch , Wolfram Steffan , Peter Habermeier , Allan Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Lynglev , Hans Heldt-Hansen
IPC分类号： A23C19/084 , A23C9/12 , A23C9/127 , A23C9/152 , A23C13/16 , A23C17/02 , A23C19/028 , A23C19/032 , A23C19/04 , A23C19/045 , A23C19/05 , A23C19/08 , A23C19/082 , A23C19/09 , A23C20/00 , A23C21/02
CPC分类号： C12Y101/03005 , A23C9/1213 , A23C9/1275 , A23C13/16 , A23C13/165 , A23C17/02 , A23C19/0285 , A23C19/0326 , A23C19/0328 , A23C19/041 , A23C19/045 , A23C19/0455 , A23C19/052 , A23C19/054 , A23C19/082 , A23C20/00 , A23C21/02 , C12Y101/99018
摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.
摘要翻译：制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。

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