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. 发明申请

US20050244541A1 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：US20050244541A1
公开(公告)日：2005-11-03
申请号：US11038355
申请日：2005-01-19
申请人： Ramarathna Koka , David Mehnert , Rudole Fritsch , Wolfram Steffan , Peter Habermeier , Allan Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Lynglev , Hans Heldt-Hansen
发明人： Ramarathna Koka , David Mehnert , Rudole Fritsch , Wolfram Steffan , Peter Habermeier , Allan Bradbury , Alan Wolfschoon-Pombo , Mehran Rose , Gitte Lynglev , Hans Heldt-Hansen
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
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。

2. 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.

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

US08349379B2 Cream cheese product and its method of preparation 有权
标题翻译：奶油干酪制品及其制备方法
公开(公告)号：US08349379B2
公开(公告)日：2013-01-08
申请号：US11719571
申请日：2005-11-21
申请人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
发明人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
IPC分类号： A23C9/12
CPC分类号： A23C19/076
摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.
摘要翻译：本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）均化步骤（b）中获得的共混物，或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e）将步骤（d）的产品与根据乳脂肪调节的脂肪含量的凝乳混合在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

5. 发明申请

US20120295006A1 Cream Cheese Product And Its Method Of Preparation 审中-公开
标题翻译：奶油奶酪产品及其制备方法
公开(公告)号：US20120295006A1
公开(公告)日：2012-11-22
申请号：US13545192
申请日：2012-07-10
申请人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
发明人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
IPC分类号： A23C19/076 , A23C21/02
CPC分类号： A23C19/076
摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (d) homogenizing the blend obtained in step (b) to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e).
摘要翻译：本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热将步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（d）使得步骤（b）制备乳化功能乳清蛋白浓缩物，（e）将步骤（d）的产物与根据所需产物调节的脂肪含量的凝乳混合，并加入盐和任选的稳定剂，和（f ）均化步骤（e）的产物。

6. 发明申请

US20090123601A1 CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION 有权
标题翻译：乳制品及其制备方法
公开(公告)号：US20090123601A1
公开(公告)日：2009-05-14
申请号：US11719571
申请日：2005-11-21
申请人： Alan Wolf-Schoon-Pompo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
发明人： Alan Wolf-Schoon-Pompo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
IPC分类号： A23C9/12 , A23C19/00
CPC分类号： A23C19/076
摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.
摘要翻译：本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）=使步骤（b）中获得的共混物均化）或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e ）将步骤（d）的产物与根据乳脂肪调节的脂肪含量的凝乳混合在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

7. 发明申请

US20110123674A1 SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE 审中-公开
标题翻译： SWISS-TYPE CHEESA FLAVOR组合物和与其相同的食品及其制造方法
公开(公告)号：US20110123674A1
公开(公告)日：2011-05-26
申请号：US11908197
申请日：2006-03-08
申请人： Alan-Frederick Wolfschoon , Mehran Rose , Peter Habermeier , Paul Victor Gass
发明人： Alan-Frederick Wolfschoon , Mehran Rose , Peter Habermeier , Paul Victor Gass
IPC分类号： A23C9/13 , A23L1/23
CPC分类号： A23C19/0925 , A23C19/032 , A23C19/0321 , A23C19/062 , A23C19/082
摘要： Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof.
摘要翻译：提供了瑞士式奶酪风味组合物，其可用于食品中用于添加香料，增味，并且作为天然瑞士干酪成分的替代品。它还涉及快速直接生产不需要乳清分离，块形成，固化或老化步骤的这种干酪风味组合物的方法。风味组合物通过形成包含通过在约22至约45℃的温度下用乳酸培养物处理乳浓缩物制备的培养的奶浓缩物约10至约240小时的混合物，以及丙酸或食用的盐。在加入丙酸或其食盐后会发展出瑞士式奶酪香味。

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