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1. 发明授权

US5484618A Process of preparing a baked pizza 失效
标题翻译：准备烘烤的比萨饼的过程
公开(公告)号：US5484618A
公开(公告)日：1996-01-16
申请号：US319009
申请日：1994-10-06
申请人： Richard L. Barz , Ann V. Durkin
发明人： Richard L. Barz , Ann V. Durkin
IPC分类号： A23C19/068 , A23C19/09 , A23C19/093 , A23C19/097 , A23C19/086
CPC分类号： A23C19/0912 , A23C19/0684 , A23C19/09 , A23C19/093 , A23C19/0976
摘要： By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done."
摘要翻译：通过在天然的莫苏里拉奶酪中加入少量的淀粉，可以改变用于制作比萨饼时奶酪的烘烤特性，使其更适合于一组特定的烘烤条件，例如涉及时间，温度，类型烤箱，外壳厚度和使用的浇头。例如，加入约0.001至0.01wt。％的改性高直链淀粉允许具有部分预烘烤的地壳的比萨在685°F下在短时间内在70℃下在冲击烘箱中烘烤，其中奶酪被完全熔化，均匀地变褐，并被覆盖小水泡，如所需要的，外壳适当烘烤。没有添加淀粉，奶酪虽然熔化，但在“外壳”完成时不会褐色或起泡。

2. 发明授权

US4894245A Coated frozen cheese granules 失效
标题翻译：涂层冷冻奶酪颗粒
公开(公告)号：US4894245A
公开(公告)日：1990-01-16
申请号：US285305
申请日：1988-12-15
申请人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
发明人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
IPC分类号： A21D13/00 , A23C19/097
CPC分类号： A21D13/007 , A23C19/0976
摘要： Coated frozen cheese granules are prepared by freezing the granules and applying an aqueous coating containing one or more modifying additives. On baking the cheese the additives in the frozen coatings distribute throughout the cheese to obtain modifications of flavor and other properties.
摘要翻译：通过冷冻颗粒并施加含有一种或多种改性添加剂的水性涂料来制备涂覆的冷冻干酪颗粒。在烘烤奶酪时，冷冻涂层中的添加剂分布在整个奶酪中，以获得风味和其他性质的改变。

3. 发明授权

US5567464A Process of making mozzarella cheese 失效
标题翻译：制作莫扎里拉奶酪的过程
公开(公告)号：US5567464A
公开(公告)日：1996-10-22
申请号：US389932
申请日：1995-02-16
申请人： Richard L. Barz , Carolyn P. Cremer
发明人： Richard L. Barz , Carolyn P. Cremer
IPC分类号： A23C19/068 , A23C19/09 , A23C19/093 , A23C19/14
CPC分类号： A23C19/0684 , A23C19/09 , A23C19/0917 , A23C19/093
摘要： A process of manufacturing a mozzarella (or mozzarella-like) cheese comprising the steps of a) pasteurizing cow's milk; b) acidifying the milk to convert it to a cheese milk; c) coagulating the cheese milk to obtain a coagulum comprised of curd and whey; d) cutting the coagulum and draining the whey therefrom, thereby leaving a cheese curd; e) heating, kneading, and stretching the cheese curd until it is a homogeneous, fibrous mass of heated, unripened cheese; f) forming the heated cheese into a shape; g) cooling the shaped cheese in cold brine; and h) removing the cooled cheese from the brine. The process is improved by mixing an emulsifier such as a sodium phosphate or citrate into the heated cheese after it has been heated, kneaded, and stretched, but before it has been formed into a shape. The resultant cheese provides good baking performance over a wider range of conditions than the equivalent cheese without emulsifier, and it is particularly useful as the stuffing cheese for stuffed crust pizza or as the exposed topping cheese on pizzas.
摘要翻译：一种制造无芝麻干酪（或莫扎里拉状）奶酪的方法，包括以下步骤：a）将牛奶巴氏杀菌; b）酸化牛奶将其转化成奶酪乳; c）凝结干酪乳以获得由凝乳和乳清组成的凝结物; d）切割凝结物并从其中排出乳清，从而留下干酪凝乳; e）加热，捏合和拉伸干酪凝乳，直到它是均匀的加热的未熟干酪的纤维块; f）将加热的干酪形成为一种形状; g）在冷盐水中冷却成形的奶酪; 和h）从盐水中除去冷却的干酪。通过在加热，捏合和拉伸之后，但在其形成形状之前，将加热的干酪中的乳化剂如磷酸钠或柠檬酸盐混合在加热的干酪中来改进该方法。所得奶酪在比没有乳化剂的当量干酪更广泛的条件下提供良好的烘烤性能，并且作为用于馅饼比萨饼的馅奶酪或比萨饼上暴露的顶部奶酪特别有用。

4. 发明授权

US5234700A Process of making acceptable mozzarella cheese without aging 失效
公开(公告)号：US5234700A
公开(公告)日：1993-08-10
申请号：US951764
申请日：1992-09-28
申请人： Richard L. Barz , Carolyn P. Cremer
发明人： Richard L. Barz , Carolyn P. Cremer
IPC分类号： A23C19/064 , A23C19/068 , A23C19/097
CPC分类号： A23C19/0976 , A23C19/064 , A23C19/0684
摘要： 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.

5. 发明授权

US5200216A Process of making acceptable mozzarella cheese without aging 失效
标题翻译：制造可接受的无糖奶酪的过程，不会老化
公开(公告)号：US5200216A
公开(公告)日：1993-04-06
申请号：US592519
申请日：1990-10-04
申请人： Richard L. Barz , Carolyn P. Cremer
发明人： Richard L. Barz , Carolyn P. Cremer
IPC分类号： A23C19/064 , A23C19/068 , A23C19/097
CPC分类号： A23C19/064 , A23C19/0684 , A23C19/0976
摘要： 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.
摘要翻译：在制造莫扎里拉奶酪时，如果控制该过程以产生至少约70重量％的组合的湿度和湿牛奶脂肪含量，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。在搅拌步骤中，盐优选混合到奶酪中。

6. 发明授权

US4753815A Pizza preparation from comminuted cheese 失效
标题翻译：比萨制作粉碎的奶酪
公开(公告)号：US4753815A
公开(公告)日：1988-06-28
申请号：US36022
申请日：1987-04-08
申请人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
发明人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
IPC分类号： A23C19/068 , A21D13/00 , A21D13/08 , A23C19/086 , A23C19/097 , A23C19/00 , A23C1/08 , A23C19/08
CPC分类号： A21D13/007 , A23C19/0976
摘要： Cheese of the kind used on pizzas is prepared in granular form, and frozen by an individual quick freezing method to maintain granule moisture and distribution. The resulting free-flowing granules can be baked on pizzas in frozen or partially frozen condition while obtaining as good quality baked pizzas as when fully thawed granule cheese is used. The problem of undue browning and blistering heretofore associated with the use of frozen cheese is avoided.
摘要翻译：公开了一种包含冷冻干酪颗粒的颗粒状干酪产品，其中单个颗粒的外部涂覆有含有至少一种食品添加剂的冷冻水层，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焙披萨的方法，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冷冻之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

7. 发明授权

US5380543A Cheese composition 失效
标题翻译：奶酪成分
公开(公告)号：US5380543A
公开(公告)日：1995-01-10
申请号：US130420
申请日：1993-10-01
申请人： Richard L. Barz , Ann V. Durkin
发明人： Richard L. Barz , Ann V. Durkin
IPC分类号： A23C19/068 , A23C19/09 , A23C19/093 , A23C19/097
CPC分类号： A23C19/0912 , A23C19/0684 , A23C19/09 , A23C19/093 , A23C19/0976
摘要： By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done."
摘要翻译：通过在天然的莫苏里拉奶酪中加入少量的淀粉，可以改变用于制作比萨饼时奶酪的烘烤特性，使其更适合于一组特定的烘烤条件，例如涉及时间，温度，类型烤箱，外壳厚度和使用的浇头。例如，加入约0.001至0.01wt。％的改性高直链淀粉允许具有部分预烘烤的地壳的比萨在685°F下在短时间内在70℃下在冲击烘箱中烘烤，其中奶酪被完全熔化，均匀地变褐，并被覆盖小水泡，如所需要的，外壳适当烘烤。没有添加淀粉，奶酪虽然熔化，但在“外壳”完成时不会褐色或起泡。

8. 发明授权

US5030470A Process of preparing mozzarella cheese for shipment or storage 失效
标题翻译：制作莫扎里拉奶酪用于运输或储存的过程
公开(公告)号：US5030470A
公开(公告)日：1991-07-09
申请号：US448905
申请日：1989-12-12
申请人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
发明人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
IPC分类号： A21D13/00 , A23C19/097
CPC分类号： A21D13/007 , A23C19/0976
摘要： A process of converting unfrozen blocks of a mozzarella cheese into a comminuted form suitable for shipment or storage is disclosed. The process involves dicing or shredding the unfrozen cheese blocks; placing the particles of cheese in a fluidized bed freezer to completely freeze each particle rapidly (e.g., within 7 minutes), and keeping the cheese in the fluidized bed until it is completely frozen and its temperature has dropped to below 0.degree. F.; removing the particulate, frozen cheese from the fluidized bed soon enought to avoid moisture loss (e.g., within 10 minutes); optionally spraying the cheese with an aqueous solution or dispersion of a cheese additive (e,g., sodium citrate); and the packaging the cheese while it is still frozen.
摘要翻译：公开了一种将未干燥的莫扎里拉干酪块转化成适合装运或储存的粉碎形式的过程。该过程涉及切割或切碎未冷冻的干酪块; 将奶酪颗粒放置在流化床冷冻器中，以迅速（例如在7分钟内）完全冷冻每个颗粒，并将奶酪保持在流化床中，直到其完全冷冻并且其温度降至0°F以下; 很快就从流化床中除去颗粒状冷冻干酪，以避免水分流失（例如10分钟内）; 任选地用干酪添加剂的水溶液或分散体（例如柠檬酸钠）喷雾干酪; 并且在仍然冻结时包装奶酪。

9. 发明授权

US4997670A Method of baking pizza from coated frozen cheese granules 失效
标题翻译：从包衣冷冻奶酪颗粒烘烤比萨的方法
公开(公告)号：US4997670A
公开(公告)日：1991-03-05
申请号：US297968
申请日：1989-01-17
申请人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
发明人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
IPC分类号： A21D13/00 , A23C19/097
CPC分类号： A21D13/007 , A23C19/0976
摘要： A method of baking pizzas is provided in which freeflowing cheese granules are applied as a topping. The outer surfaces of the granules are coated with an aqueous carrier containing a cheese modifier for promoting the melting and fusing of the granules during baking.
摘要翻译：提供烘烤比萨饼的方法，其中将自由流动的奶酪颗粒作为顶部施用。颗粒的外表面涂覆有含有乳酪改性剂的水性载体，用于促进在烘烤期间颗粒的熔化和熔融。

10. 再颁专利

USRE33508E Pizza preparation from comminuted cheese 失效
标题翻译：比萨制作粉碎的奶酪
公开(公告)号：USRE33508E
公开(公告)日：1990-12-25
申请号：US428491
申请日：1989-10-27
申请人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
发明人： Lester O. Kielsmeier , Richard L. Barz , Wesley J. Allen
IPC分类号： A21D13/00 , A23C19/097
CPC分类号： A21D13/007 , A23C19/0976
摘要： Cheese of the kind used on pizzas is prepared in granular form, and frozen by an individual quick freezing method to maintain granule moisture and distribution. The resulting free-flowing granules can be baked on pizzas in frozen or partially frozen condition while obtaining as good quality baked pizzas as when fully thawed granule cheese is used. The problem of undue browning and blistering heretofore associated with the use of frozen cheese is avoided.

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