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1. 发明授权

US4339468A Method of preparing pasta filata cheese for brining and cutting 失效
标题翻译：制作面条切片干酪的方法
公开(公告)号：US4339468A
公开(公告)日：1982-07-13
申请号：US221331
申请日：1980-12-29
申请人： Lester O. Kielsmeier
发明人： Lester O. Kielsmeier
IPC分类号： A01J27/04 , A23C19/064 , A23C19/068 , A23C19/00
CPC分类号： A01J27/04 , A23C19/064 , A23C19/0684
摘要： A method and apparatus is provided for preparing pasta filata cheese for brining and cutting. The warm mixed cheese is extruded in a continuous ribbon which is discharged into a channel filled with cold brine. The brine and ribbon flow together through the channel, and the ribbon is mechanically removed therefrom on a continuous basis. After removal from the brine channel, the ribbon can be cut into long lengths for brining, and thereafter into the final size for packaging.
摘要翻译：提供了一种用于制备面条和干酪切片的方法和装置。将温热的混合干酪挤压成连续的带状物，将其排入填充有冷盐水的通道中。盐水和色带一起流过通道，并且连续地将带从其中机械地移除。从盐水通道中取出之后，可以将带切割成较长的长度以进行烧结，然后进入包装的最终尺寸。

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

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

4. 发明授权

US07100486B2 Apparatus for dicing a deformable product 有权
标题翻译：用于切割可变形产品的装置
公开(公告)号：US07100486B2
公开(公告)日：2006-09-05
申请号：US10614297
申请日：2003-07-08
申请人： Kevin Bradley Akins , Theodore Alan Bobkowski , Lester O. Kielsmeier , Paul Joseph Oliveira , William Charles Prewitt , James Michael Volk
发明人： Kevin Bradley Akins , Theodore Alan Bobkowski , Lester O. Kielsmeier , Paul Joseph Oliveira , William Charles Prewitt , James Michael Volk
IPC分类号： B26D7/06 , B27B5/00
CPC分类号： B26D3/20 , B26D3/22 , B26D7/0625 , B26D9/00 , Y10T83/04 , Y10T83/6478 , Y10T83/6483 , Y10T83/6491 , Y10T83/6587 , Y10T83/773 , Y10T83/7876
摘要： An apparatus for cutting a product includes a conveyor assembly and a slitter assembly. The conveyor assembly conveys the product in a feed direction and defines a conveyance surface, on which the product is conveyed. The slitter assembly slits the product into strips as the product is conveyed in the feed direction. The slitter assembly comprises a plurality of cutting elements arranged in a V shape and overlapping one another in the feed direction, as viewed in a direction substantially normal to the conveyance surface. A chopping assembly is positioned downstream of the slitter assembly. The chopping assembly comprises an elongated blade, which moves in an elliptical cutting motion, such that it has a component in the downward direction to sever the strips of product, and a component in the feed direction to toss the severed pieces of product in the feed direction.
摘要翻译：用于切割产品的设备包括输送机组件和分切机组件。输送机组件在进给方向上输送产品并且限定输送表面，在该输送表面上输送产品。当产品沿进给方向输送时，分切组件将产品切成条带。切割机组件包括多个切割元件，它们以基本上垂直于传送表面的方向观察，沿着进给方向布置成V形并彼此重叠。切割组件位于分切组件的下游。切割组件包括细长的刀片，其以椭圆形切割运动方式移动，使得其具有沿向下方向的部件以切割产品条带以及沿进给方向的部件以将切割的产品片段折叠在进给方向。

5. 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。

6. 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。

7. 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.

8. 发明授权

US3961077A Pasta filata cheese production by stored curd process 失效
标题翻译：通过储存凝乳过程生产意大利丝瓜奶酪
公开(公告)号：US3961077A
公开(公告)日：1976-06-01
申请号：US566708
申请日：1975-04-10
申请人： Lester O. Kielsmeier
发明人： Lester O. Kielsmeier
IPC分类号： A23C19/032 , A23C19/068 , A23C19/02
CPC分类号： A23C19/0323 , A23C19/0684
摘要： Pasta filata cheese is prepared by a process in which the cooked granular curd is held in a cold storage room prior to the mixing and stretching, which imparts the typical pasta filata stringiness to the cheese product. The process preferably uses a starter culture providing S. thermophilus and a high-temperature-growing Lactobacillus, the cooking of the curd-whey mixture at a temperature favoring the growth of these bacteria with a resulting reduction of the internal pH of the curd, separating the warm curd, contacting it with cool water, and holding the cooled curd under cool ambient conditions until the internal pH of the curd has decreased to a pH suitable for mixing. The process also preferably involves blending curd from a plurality of separate batches prior to said mixing and stretching step.
摘要翻译：通过在混合和拉伸之前将熟化的粒状凝乳保持在冷藏室中的方法制备意大利通心粉干酪，其将典型的面食丝状物施加于奶酪产品。该方法优选使用提供嗜热链球菌和高温生长的乳杆菌的起始培养物，在有利于这些细菌生长的温度下烹调凝乳乳清混合物，导致凝乳内部pH的降低，分离温热的凝乳，与冷水接触，并在冷的环境条件下保持冷却的凝乳，直到凝乳的内部pH降低到适于混合的pH。该方法还优选包括在所述混合和拉伸步骤之前从多个分开的批次中混合凝乳。

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