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    • 7. 发明授权
    • Cheese-like dairy gels
    • 乳酪样奶类凝胶
    • US06322841B1
    • 2001-11-27
    • US09500612
    • 2000-02-09
    • Linda K. JacksonRichard H. LincourtDaniel G. Lis
    • Linda K. JacksonRichard H. LincourtDaniel G. Lis
    • A23C2000
    • A23C20/00A23C9/1544A23C19/028
    • The present invention relates to a cheese-like dairy gel that includes a gum, a starch, and a dairy liquid, wherein the gel has the texture, consistency, and mouthfeel of a cheese. In particular embodiments of the dairy gel, it is essentially fat-free, and is chosen from among cottage cheese, ricotta, cream cheese, American cheese, processed cheese, Parmesan cheese, baker's cheese, cheddar, and Feta cheese. The gum may be an ionically neutral gum, such as konjac, or a microbial gum, gellan gum, or it may be an anionic gum, such as a carrageenan, Kappa-carrageenan, furcelleran, agar, alginate, and the like, or mixtures thereof. The starch, in certain embodiments of the invention, may be potato starch, tapioca starch, corn starch, rice starch, wheat starch, and the like, or mixtures thereof. The invention additionally provides a process for preparing a cheese-like dairy gel wherein the ingredients are blended, briefly heated, packaged, and cooled, or it may be cooled and extruded, sliced, diced, or shredded, then packaged. The invention avoids renneting, fermenting, or acidification that yields curds and whey liquid. It thus provides a simplified process and product which utilizes all the ingredients of the dairy liquid employed.
    • 本发明涉及一种包括口香糖,淀粉和乳制品液体的乳酪状乳胶,其中凝胶具有干酪的质地,稠度和口感。 在乳制品凝胶的具体实施方案中,其基本上是无脂肪的,并且选自酸奶干酪,乳清乳酪,奶油干酪,美国乳酪,加工干酪,巴马乳酪,面包师奶酪,切达干酪和Feta奶酪。 口香糖可以是离子中性胶,例如魔芋,或微生物胶,结冷凉胶,或它可以是阴离子胶,例如角叉菜胶,卡帕卡拉胶,呋塞麦,琼脂,藻酸盐等,或其混合物 其中。 在本发明的某些实施方案中,淀粉可以是马铃薯淀粉,木薯淀粉,玉米淀粉,大米淀粉,小麦淀粉等,或其混合物。 本发明另外提供了一种制备乳酪样乳胶的方法,其中将成分混合,短暂加热,包装并冷却,或者将其冷却和挤出,切片,切片或切碎,然后包装。 本发明避免了产生凝乳和乳清液的刺激,发酵或酸化。 因此,它提供了利用所用乳制品液体的所有成分的简化方法和产品。