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1. 发明授权

US5967026A Apparatus for the manufacture of reduced and low-fat pasta filata cheese 有权
标题翻译：用于制造减肥和低脂意大利面食奶酪的装置
公开(公告)号：US5967026A
公开(公告)日：1999-10-19
申请号：US257634
申请日：1999-02-25
申请人： Jakob Nelles , Brian G. Anderson
发明人： Jakob Nelles , Brian G. Anderson
IPC分类号： A01J25/00 , A01J25/12 , A23C19/068 , A23C19/09 , A23C20/00 , A01J25/11 , A23C19/00 , A23C19/02
CPC分类号： A01J25/008 , A01J25/12 , A23C19/0684 , A23C19/09 , A23C20/00
摘要： An apparatus and process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.
摘要翻译：一种用于生产低质量，低质量的意大利面食奶酪的设备和方法，通过捏合，喷雾方法将米饭的奶酪代用品加入到新鲜制作的意大利丝瓜干酪中，保持了干酪纤维结构的完整性。

2. 发明授权

US06645542B2 Method for the manufacture of rice-based food additive 有权
标题翻译：水稻食品添加剂的制造方法
公开(公告)号：US06645542B2
公开(公告)日：2003-11-11
申请号：US10094829
申请日：2002-03-08
申请人： Jakob Nelles , Anthony J. Hilgemann
发明人： Jakob Nelles , Anthony J. Hilgemann
IPC分类号： A23C1909
CPC分类号： A23C19/0684 , A01J25/008 , A23C19/084 , A23C19/09 , A23C20/00 , A23L29/225 , A23L29/35
摘要： A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.
摘要翻译：生产高含水量食品的方法提供了相对于基础食品高百分比的水稻稳定水的引入。米饭稳定的水是通过煮米饭和水饱和，然后用高剪切减水损失液化。

3. 发明授权

US5952030A Method for the manufacture of reduced and low-fat pasta filata cheese 失效
标题翻译：减肥和低脂意大利面制奶酪的制造方法
公开(公告)号：US5952030A
公开(公告)日：1999-09-14
申请号：US869114
申请日：1997-06-04
申请人： Jakob Nelles , Brian G. Anderson
发明人： Jakob Nelles , Brian G. Anderson
IPC分类号： A01J25/00 , A01J25/12 , A23C19/068 , A23C19/09 , A23C20/00
CPC分类号： A01J25/008 , A01J25/12 , A23C19/0684 , A23C19/09 , A23C20/00
摘要： A process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.
摘要翻译：一种生产低质量，低质量的意大利面条奶酪的方法是通过捏合，喷雾方法将米饭的奶酪代用品加入到新鲜制作的意大利丝瓜干酪中，保持乳酪纤维结构的完整性。

4. 发明授权

US4815368A Cheese brining system 失效
标题翻译：乳酪系统
公开(公告)号：US4815368A
公开(公告)日：1989-03-28
申请号：US47937
申请日：1987-05-06
申请人： Jakob Nelles
发明人： Jakob Nelles
IPC分类号： A01J25/16 , A01J25/00 , A23C19/00
CPC分类号： A01J25/167
摘要： A system for brining buoyant cheese, such as provolone, includes a brining pit surrounded by a brine-filled canal. A large capacity Archimedian screw pump drives a stream of brine in the canal. A plurality of cages are suspended in the brining pit separated from the canal by doors. A retractable gate is hinged next to each door. Blocks of cheese deposited in the canal float with the stream until deflected into the cage by an opened gate. The loaded cages are submerged, and continually washed by vertical currents of filtered, sterilized, reconstituted and cooled brine that is forced into the bottom of the brining pit. When brining and cooling are completed, the cages are raised and doors opened, allowing the brine streams to carry the cheese out into the canal where it is removed.
摘要翻译：漂浮干酪的系统，如普罗沃罗酮，包括一个由盐水填充的管道围绕的盐水坑。大容量的阿基米德螺旋泵驱动运河中的盐水流。多个笼子悬挂在通过门从管道分离的盐水坑中。可伸缩的门铰接在每个门旁边。沉淀在运河中的奶酪块与溪流一起漂浮，直到被打开的门偏转到笼子中。加载的笼子被浸没，并且被迫过滤，灭菌，重构和冷却的盐水的垂直电流被持续地洗涤，所述盐水被迫进入位于井底的底部。当完成冷却和冷却时，将笼子抬起并打开门，允许盐水流将奶酪携带到运河中，并将其移除。

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