专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US5985349A Method for manufacture of grated cheese 有权
标题翻译：磨碎奶酪的制造方法
公开(公告)号：US5985349A
公开(公告)日：1999-11-16
申请号：US190796
申请日：1998-11-12
申请人： Leslie G. West , David W. Mehnert
发明人： Leslie G. West , David W. Mehnert
IPC分类号： A23C19/086 , A23C19/00
CPC分类号： A23C19/086
摘要： The present invention is directed to a method for providing granules from cheese. In the method, cheese is first shredded into elongated pieces. The shredded pieces of cheese are then frozen. The frozen shredded pieces are placed in a vacuum chamber and a vacuum is drawn in the chamber. The vacuum chamber is then heated to remove moisture from the frozen shredded pieces. Finally, the shredded pieces are subjected to grinding to provide cheese granules.
摘要翻译：本发明涉及从奶酪提供颗粒的方法。在该方法中，将干酪首先切成细长的碎片。然后将切碎的奶酪片冻结。将冷冻的碎片放置在真空室中，并在室中抽真空。然后加热真空室以从冷冻切碎的片中除去水分。最后，将切碎的碎片进行研磨以提供奶酪颗粒。

2. 发明授权

US5462755A Flavor enhancement in cultured dairy products 失效
标题翻译：培养乳制品中的香味增强
公开(公告)号：US5462755A
公开(公告)日：1995-10-31
申请号：US218505
申请日：1994-03-25
申请人： David W. Mehnert
发明人： David W. Mehnert
IPC分类号： A23C9/13 , A23C15/14 , A23C19/05 , A23C19/055 , A23C19/072 , A23C19/00 , A23C13/16
CPC分类号： A23C15/14 , A23C19/05 , A23C19/055 , A23C19/072 , A23C9/13 , A23C9/1307 , Y10S426/804
摘要： Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.
摘要翻译：用于培养的乳制品中风味增强和发育的方法和组合物使用来自诸如牛奶（黄油）脂肪的来源的脂肪级分的鉴定和选择用作风味前体。将所选的馏分在制造过程中的步骤中加入到产品中，在该步骤中，通过产品的特征可用于风味发展。选择的馏分优选增强脂肪酸并具有低熔点。对于减肥产品，风味前体通常与脂肪替代物组合加入。在这种类型的产品中所有含水蛋白质组分的均匀化是仅使该组分的一部分均匀化的改进。本发明特别适用于生产减肥脂肪培养的乳制品。

3. 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。

4. 发明授权

US07186427B2 Method for producing a fermented dairy product 失效
标题翻译：发酵乳制品的制造方法
公开(公告)号：US07186427B2
公开(公告)日：2007-03-06
申请号：US11092352
申请日：2005-03-29
申请人： Gitte Budolfsen Lynglev , Rathna Koka , David W. Mehnert , Rudolf J. Fritsch
发明人： Gitte Budolfsen Lynglev , Rathna Koka , David W. Mehnert , Rudolf J. Fritsch
IPC分类号： A23C9/12
CPC分类号： A23C9/1213 , A23C9/1275 , A23C19/0328
摘要： The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.
摘要翻译：本发明涉及一种生产发酵乳制品的方法，包括使用氧化酶将乳糖转化为乳糖酸。此外，它是指一种影响发酵乳制品的坚固度和/或酸度的方法。由此产生具有改善的功能和/或感官特性的发酵乳制品。

5. 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.

6. 发明授权

US5366754A Reduced fat peanut butter product and method of making 失效
标题翻译：减脂花生酱产品及制作方法
公开(公告)号：US5366754A
公开(公告)日：1994-11-22
申请号：US80313
申请日：1993-06-22
申请人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
发明人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10 , Y10S426/804
摘要： A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.
摘要翻译：一种低脂肪，高湿度的花生酱组合物，其含有0至50％花生粉，其具有小于约1％的花生油和0至约50％的含脂肪的花生酱源，其选自不脱脂的花生酱具有约50％花生油和部分脱脂花生酱的花生含有约12％至约30％的花生油。花生粉和花生酱以足以提供约10％至约24％的花生蛋白的水平存在于组合物中。组合物还任选地包含0至约10％的选自乳清蛋白分离物，花生蛋白分离物和乳清蛋白浓缩物的蛋白质来源。花生酱组合物具有约23％至约40％的水分。花生酱组合物还包括湿润剂和乳化剂体系，其包含山梨糖醇，卵磷脂，甘油，硬脂酰乳酸钠，黄原胶，并且可任选地包括多磷酸酯。保湿剂和乳化剂体系以足以提供小于约0.91的水活度（Aw）的水平存在。花生酱组合物具有约1％至约25％的植物油，优选花生油。

7. 发明授权

US6090417A Nutritional fortification of natural cheese and method of making 有权
标题翻译：天然奶酪的营养强化和制作方法
公开(公告)号：US6090417A
公开(公告)日：2000-07-18
申请号：US275471
申请日：1999-03-24
申请人： David W. Mehnert , Lowell L. Isom
发明人： David W. Mehnert , Lowell L. Isom
IPC分类号： A23C19/06 , A23C19/09
CPC分类号： A23C19/06 , A23C19/09 , A23C19/0921 , A23C2250/20
摘要： The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional supplement includes vitamins, minerals, antioxidants, probiotics, botanicals, and mixtures thereof, and the natural cheese may be Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese, and mixtures thereof.
摘要翻译：本发明提供一种制备含有营养补充剂的美味，感官令人愉悦的天然干酪的方法。在该方法的重要实施方案中，营养补充剂包括维生素，矿物质，抗氧化剂，益生菌，植物药及其混合物，天然干酪可以是切达干酪，Colby奶酪，Monterey Jack，Havarti奶酪，明斯特奶酪，砖干酪，Gouda奶酪，及其混合物。

8. 发明授权

US4916068A Bioconversion production of ascorbic acid with L-galactono-1,4-oxidase 失效
标题翻译：用L-半乳糖-1,4-氧化酶生物转化抗坏血酸
公开(公告)号：US4916068A
公开(公告)日：1990-04-10
申请号：US749538
申请日：1985-06-18
申请人： John F. Roland , Theodore Cayle , Robert C. Dinwoodie , David W. Mehnert
发明人： John F. Roland , Theodore Cayle , Robert C. Dinwoodie , David W. Mehnert
IPC分类号： C12P17/04
CPC分类号： C12P17/04 , Y10S435/921
摘要： Processes for the bioconversion production of L-ascorbic acid (Vitamin C), and to microorganisms (e.g., Candida Norvegensis MF-56, ATCC 20686 and Candida Norvegensis MF-78, ATCC 20732) and bioconversion media which are specifically adapted for such bioconversion.
摘要翻译：用于生物转化L-抗坏血酸（维生素C）生物转化和微生物（例如，Norvegensis MF-56，ATCC 20686和诺丝氏假丝酵母MF-78，ATCC 20732）的生物转化过程以及特别适用于这种生物转化的生物转化培养基。

9. 发明授权

US4798798A Apparatus for monitoring a chemical process 失效
标题翻译：用于监测化学过程的装置
公开(公告)号：US4798798A
公开(公告)日：1989-01-17
申请号：US524131
申请日：1983-08-17
申请人： David W. Mehnert , Robert C. Dinwoodie
发明人： David W. Mehnert , Robert C. Dinwoodie
IPC分类号： C12M1/12 , C12M1/26 , C12M1/34 , C12M1/36
CPC分类号： C12M37/04 , C12M23/08 , C12M29/06 , C12M29/18 , C12M33/04 , C12M47/10 , C12M47/12
摘要： An apparatus for monitoring a chemical process or fermentation having a flow-through vial which includes a container having a specimen sampling opening and an inlet port and an outlet port defining an internal flow path through which liquid specimen is circulated from a chemical process. A self-sealing septum is adapted to seal off the sampling opening, and a cap having an orifice is engaged with the container, holding the septum in sealing relationship over the sampling opening. Specimen, which reflects current conditions within the chemical process, is periodically aspirated from the vial by extending a hollow needle through the orifice, septum and sampling opening and into the internal flow path.
摘要翻译：一种用于监测具有流通小瓶的化学过程或发酵的装置，其包括具有样本采样开口和入口的容器，以及限定液体样本从化学过程循环通过的内部流路的出口。自密封隔膜适于密封采样开口，并且具有孔的盖与容器接合，将隔膜保持在采样开口的密封关系中。通过将中空针穿过孔，隔膜和取样开口并进入内部流动路径，来反映化学过程中当前条件的试样从小瓶中周期性地吸出。

10. 发明授权

US5643621A Flavor enhancement in cultured dairy products 失效
标题翻译：培养乳制品中的香味增强
公开(公告)号：US5643621A
公开(公告)日：1997-07-01
申请号：US447087
申请日：1995-05-22
申请人： David W. Mehnert
发明人： David W. Mehnert
IPC分类号： A23C9/13 , A23C15/14 , A23C19/05 , A23C19/055 , A23C19/072 , A23C19/00 , A23C13/16
CPC分类号： A23C15/14 , A23C19/05 , A23C19/055 , A23C19/072 , A23C9/13 , A23C9/1307 , Y10S426/804
摘要： Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.
摘要翻译：用于培养的乳制品中风味增强和发育的方法和组合物使用来自诸如牛奶（黄油）脂肪的来源的脂肪级分的鉴定和选择用作风味前体。将所选的馏分在制造过程中的步骤中加入到产品中，在该步骤中，通过产品的特征可用于风味发展。选择的馏分优选增强脂肪酸并具有低熔点。对于减肥产品，风味前体通常与脂肪替代物组合加入。在这种类型的产品中所有含水蛋白质组分的均匀化是仅使该组分的一部分均匀化的改进。本发明特别适用于生产减肥脂肪培养的乳制品。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式