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61. 发明授权

US5395631A Method for preparing a cheese product 失效
标题翻译：干酪制品的制备方法
公开(公告)号：US5395631A
公开(公告)日：1995-03-07
申请号：US169970
申请日：1993-12-20
申请人： Kevin Sweeney
发明人： Kevin Sweeney
IPC分类号： A23C19/055 , A23C19/093 , A23C20/00 , A23L9/20
CPC分类号： A23C19/055 , A23L9/24
摘要： A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.
摘要翻译：通过向脱脂，半脱脂或低脂奶中加入脂肪型乳膏至奶酪桶，并使用常规的加工方法制备具有低水平的饱和脂肪和胆固醇，高水平的多不饱和脂肪和良好的感官特性的奶酪产品形成奶酪的技巧通过将植物巴氏杀菌油如大豆油和氢化大豆油和乳化剂的混合物加入到包含水和稳定剂如明胶的巴氏杀菌混合物的水相中来制备奶油。然后将如此形成的水包油乳液混合并均化以形成奶油。

62. 发明授权

US5378478A Manufacture of cheese products with polyol polyester fat substitutes 失效
标题翻译：用多元醇脂肪替代品制造奶酪产品
公开(公告)号：US5378478A
公开(公告)日：1995-01-03
申请号：US175612
申请日：1993-12-30
申请人： Mark S. Miller , Kevin J. Surber
发明人： Mark S. Miller , Kevin J. Surber
IPC分类号： A23C19/028 , A23C19/093 , A23C20/00
CPC分类号： A23C19/0285 , A23C19/093 , Y10S426/804
摘要： The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to provide a retentate having between about 60% and about 85% moisture, between about 0.7% and about 2.5% salts, and less than about 1.8% lactose. A lactic acid producing cheese culture is then added to the retentate and the retentate is fermented to a pH of between about 4.8 and about 5.6. The fermentation is effected without coagulating the retentate. An emulsion is then prepared by homogenizing a mixture of an aqueous material and a fat. The emulsion contains from about 10% to about 70% fat. The fat comprises from about 25% to 100% of a polyol fatty acid polyester with the balance being a triglyceride fat. The fermented retentate and the emulsion are then blended together. A milk clotting enzyme is added to the blend and the blend is immediately subjected to evaporation. Moisture is evaporated from the blend to provide a pre-cheese having from about 45% to about 60% solids. The pre-cheese is then cured to provide a natural cheese having a fat level of from about 7% to about 45%.
摘要翻译：本发明涉及一种制造天然干酪的方法。在该方法中，通过超滤和渗滤从脱脂乳中除去水分，盐和乳糖，以提供具有约60％至约85％水分之间，约0.7％至约2.5％盐和小于约1.8％乳糖的渗余物。然后将乳酸生产干酪培养物加入到渗余物中，并将渗余物发酵至约4.8至约5.6的pH。发酵不会使滞留物凝结。然后通过均化水性材料和脂肪的混合物来制备乳液。乳液含有约10％至约70％的脂肪。脂肪包含约25％至100％的多元醇脂肪酸聚酯，余量为甘油三酯脂肪。然后将发酵的滞留物和乳液混合在一起。向混合物中加入牛奶凝固酶，并将混合物立即进行蒸发。从共混物中蒸发出水分，以提供具有约45％至约60％固体的预干酪。然后将预干酪固化以提供具有约7％至约45％的脂肪水平的天然干酪。

63. 发明授权

US5350592A Method of stabilizing vegetable products in a retort-processed cheese and vegetable product 失效
标题翻译：在蒸煮加工的奶酪和蔬菜产品中稳定蔬菜产品的方法
公开(公告)号：US5350592A
公开(公告)日：1994-09-27
申请号：US56770
申请日：1993-05-05
申请人： David F. Duval , Kim C. Kruhmar , Charles E. Ratcliff
发明人： David F. Duval , Kim C. Kruhmar , Charles E. Ratcliff
IPC分类号： A23C19/09 , A23C19/093 , A23C19/10
CPC分类号： A23C19/0904 , A23C19/09 , A23C19/093
摘要： A method of preparing a stable cheese and vegetable-containing product includes contacting relatively acidic (e.g. canned, drummed or jarred) vegetables with a buffer solution to equilibrate the vegetable matter at a pH which is compatible with the dairy proteins present in the cheese. The cheese base preferably has low total solids, low cheese and low reducing sugar contents, and thus can successfully be packaged and preserved via the retort process.
摘要翻译：一种制备稳定的干酪和含植物的产品的方法包括使相对酸性的（例如罐装的，鼓起的或振荡的）蔬菜与缓冲溶液接触，以在与奶酪中存在的乳蛋白质相容的pH下平衡植物物质。干酪基料优选具有低总固体，低干酪和低还原糖含量，因此可以通过蒸煮过程成功地包装和保存。

64. 发明授权

US5342635A Puffed edible foams and high intensity microwave method of preparation 失效
标题翻译：膨化食用泡沫和高强度微波法制备
公开(公告)号：US5342635A
公开(公告)日：1994-08-30
申请号：US60782
申请日：1993-05-12
申请人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
发明人： Edward C. Schwab , Kristin L. Thomas , George E. Brown , Terry R. Harrington
IPC分类号： A23C9/13 , A23C9/137 , A23C19/084 , A23C19/093 , A23G1/00 , A23G1/52 , A23G1/54 , A23G1/56 , A23L1/00 , A23L1/064 , A23L1/068 , A23L1/18 , A23L1/38 , A23P1/16 , H05B6/80 , H05B6/00
CPC分类号： A23G1/52 , A23C19/084 , A23C19/093 , A23C9/1315 , A23C9/137 , A23G1/54 , A23G1/56 , A23L21/12 , A23L21/15 , A23L25/10 , A23L7/191 , A23P30/40 , A23C2210/30 , A23G2220/02
摘要： High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (>110 V/cm) microwave field for about 5 to 30 seconds. The high intensity microwave heating heat sets the foam to provide a stable structure. Thereafter, the heat set structures are then dried using low temperature dried to desired moisture contents ranging from about 1% to 6%. The microwave heat set foam pieces exhibit a homogeneous (i.e., without voids or irregularities) texture and a crisp, light eating quality. The edible foam products exhibit extended bowl lives and find particular suitability for use as additives to ready-to-eat cereal products. Preferred embodiments comprise high levels of fruit puree solids which by virtue of the short heat setting and low temperature drying steps exhibit high natural flavor levels.
摘要翻译：提供用于热定型食品泡沫的高强度微波加热方法。所述方法包括使一定数量的可食用泡沫体以高强度（> 110V / cm）微波场短暂暴露约5至30秒的步骤。高强度微波加热加热泡沫，提供稳定的结构。此后，然后将热定形结构用低温干燥至约1％至6％所需的水分含量。微波加热泡沫块表现出均匀（即没有空隙或不规则）的质地和清脆的轻吃的质量。可食用的泡沫产品具有延长的碗寿命，并且特别适合用作即食谷物产品的添加剂。优选的实施方案包括高水平的果泥固体，其通过短的热定型和低温干燥步骤显示出高的天然风味水平。

65. 发明授权

US5286512A Diol lipid analogues as edible fat replacements 失效
标题翻译：二醇脂质类似物作为食用脂肪替代品
公开(公告)号：US5286512A
公开(公告)日：1994-02-15
申请号：US690743
申请日：1991-04-24
申请人： Lawrence P. Klemann , John W. Finley , Anthony Scimone
发明人： Lawrence P. Klemann , John W. Finley , Anthony Scimone
IPC分类号： A23K1/16 , A21D2/16 , A23C9/152 , A23C9/154 , A23C19/05 , A23C19/055 , A23C19/093 , A23D7/01 , A23D7/015 , A23D9/013 , A23G1/00 , A23G1/30 , A23G3/00 , A23G3/34 , A23G9/32 , A23G9/44 , A23G9/52 , A23K1/18 , A23L1/19 , A23L1/307 , A23L1/308 , C07C69/28 , C11C3/00 , A23D9/00
CPC分类号： A23C9/1528 , A23C19/054 , A23C19/055 , A23C9/1544 , A23D7/013 , A23D9/013 , A23K50/42 , A23L33/26 , C07C69/28 , C07C69/533 , C07C69/58 , Y10S426/804
摘要： Diol lipid analogues, notably fatty acid diesters of various dihydric alcohols containing 4 to 10 carbon atoms, are physiologically compatible fat replacements for edible compositions. Preferred compounds are partially digestible.
摘要翻译：二醇脂质类似物，特别是含有4-10个碳原子的各种二元醇的脂肪酸二酯，是用于食用组合物的生理上相容的脂肪替代物。优选的化合物是部分可消化的。

66. 发明授权

US5061503A Simulated cheese products with reduced animal fat and calories 失效
标题翻译：模拟奶酪产品，减少动物脂肪和热量
公开(公告)号：US5061503A
公开(公告)日：1991-10-29
申请号：US614055
申请日：1990-11-09
申请人： Josephine L. Y. Kong-Chan , James A. Hellyer , Michael W. Tafuri
发明人： Josephine L. Y. Kong-Chan , James A. Hellyer , Michael W. Tafuri
IPC分类号： A23C19/093 , A23C20/00
CPC分类号： A23C20/00 , A23C19/093 , Y10S426/804
摘要： Synthetic cheese products which are reduced in calories and animal fat are produced by combining protein derived from dry-powdered bland-flavored milk protein, vegetable protein, aged or non-aged low-fat or full-fat cheese, or mixtures thereof; water; cheese flavors; an emulsifying salt; an acidulant; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.
摘要翻译：减少热量和动物脂肪的合成干酪产品通过组合衍生自干粉状平淡奶油蛋白，植物蛋白，老化或非老化低脂肪或全脂奶酪或其混合物的蛋白质而产生; 水; 奶酪味; 乳化盐; 酸化剂辅助材料，如果需要; 和脂肪物质，其比不同于奶油，动物脂肪或植物脂肪的净热效率不消化，部分消化或降低。

67. 发明授权

US4661357A Process for the preparation of ripened process cheese 失效
标题翻译：成熟加工奶酪的制备工艺
公开(公告)号：US4661357A
公开(公告)日：1987-04-28
申请号：US636801
申请日：1984-08-02
申请人： Jacques Daurelles , Christian Lombart
发明人： Jacques Daurelles , Christian Lombart
IPC分类号： A23C19/068 , A23C19/084 , A23C19/08 , A23C19/093 , A23C19/14
CPC分类号： A23C19/0682 , A23C19/084
摘要： A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.
摘要翻译：通过从干酪熔体中形成干酪块，将干酪块的表面酸化至pH为4，制备具有发霉皮的软或硬或半硬干酪的外观和感官特性的成熟的加工干酪至5以絮凝表面蛋白质并形成前体，用成熟模具将干酪块的酸化表面接种，并熟化如此种植的奶酪块。表面的酸化通过模具的酶的作用防止奶酪的不适当的脂肪分解和蛋白水解分解。

68. 发明授权

US4643907A Savory, flavored baking chips 失效
标题翻译：美味，风味的烤薯片
公开(公告)号：US4643907A
公开(公告)日：1987-02-17
申请号：US701468
申请日：1985-02-14
申请人： Kenneth W. Player , Lonny L. Wilson
发明人： Kenneth W. Player , Lonny L. Wilson
IPC分类号： A21D13/00 , A23C19/093 , A23D5/00 , A23G3/00
CPC分类号： A23C19/093 , A21D13/00
摘要： There is disclosed non-sweet, savory, flavored baking chips (e.g., cheese baking chip), a process for making the same, and use of the chips in a variety of food items, such as cookies, cakes, and other baked products.
摘要翻译：公开了非甜味，美味，风味的烘焙片（例如，奶酪烘焙芯片），其制造方法，以及在各种食品如饼干，蛋糕和其他烘焙产品中的使用。

69. 发明授权

US4016298A Cheese extender 失效
标题翻译：奶酪延长剂
公开(公告)号：US4016298A
公开(公告)日：1977-04-05
申请号：US624261
申请日：1975-10-20
申请人： Robert L. Kasik , Marvin A. Peterson
发明人： Robert L. Kasik , Marvin A. Peterson
IPC分类号： A23C19/093 , A23C20/00 , A23C19/12
CPC分类号： A23C19/093 , A23C20/00
摘要： A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of water to the combination of neutralized casein and fat are from 1:2 to 3:1. The ingredients are heated to at least partially solvate the neutralized casein and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture, mouth-feel and blandness.
摘要翻译：奶酪加脂剂，由特定中和的酪蛋白，脂肪和水的凝结混合物组成。中和的酪蛋白与脂肪的重量比为1:2至2:1，水与中和的酪蛋白和脂肪的组合的重量比为1:2至3:1。将这些成分加热至至少部分溶解中和的酪蛋白，然后冷却，以形成质地，口感和平淡度下非常类似于莫扎里拉干酪的凝结混合物。

70. 发明授权

US3922374A Preparation of simulated cheese 失效
标题翻译：模拟奶酪的准备
公开(公告)号：US3922374A
公开(公告)日：1975-11-25
申请号：US50024474
申请日：1974-08-26
申请人： ANDERSON CLAYTON & CO
发明人： BELL RICHARD J , WYNN JOHN D , DENTON GEORGE T , SAND RALPH E , CORNELIUS JR DAVID L
IPC分类号： A23C19/093 , A23C20/00 , A23C19/00
CPC分类号： A23C19/093 , A23C20/00
摘要： A food resembling pasta filata, cheddar or pasteurized process cheese is produced by blending water, certain acids, fat, casein and calcium hydroxide and/or sodium hydroxide to form calcium caseinate and/or sodium caseinate in situ. To produce the food as a substantially gas-free homogeneous blend of the ingredients, in situ formation is carried out under high shear mixing and subatmospheric pressure.
摘要翻译：通过将水，某些酸，脂肪，酪蛋白和氢氧化钙和/或氢氧化钠混合以形成酪蛋白酸酪蛋白酸钠和/或原位酪蛋白酸钠，生产类似意大利面食，切达或巴氏杀菌加工干酪的食物。为了生产食物作为基本上无气体的成分的均匀混合物，原位形成在高剪切混合和低于大气压的压力下进行。

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