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1. 发明申请

US20150201638A1 FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME 有权
标题翻译：食品和制品及其制备方法
公开(公告)号：US20150201638A1
公开(公告)日：2015-07-23
申请号：US14601865
申请日：2015-01-21
申请人： Land O'Lakes, Inc.
发明人： Thomas Alexander Glenn, III , Clint Garoutte , Kang Hu , Jason Thompson , Orlando Maldonado
IPC分类号： A23C19/09
CPC分类号： A23C9/1422 , A23C19/028 , A23C19/0285 , A23C19/051
摘要： Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.
摘要翻译：用于其生产的食品和系统和方法包括流体脱脂的微量过滤（“MF”）以形成MF滞留物，将MF保留物与奶油组合并使组合超滤（“UF”）形成UF保留物。在UF之前，组合物由非酸化组分形成。在UF之后，UF保留物被酸化并形成包含高固体含量的食品。使用蒸发可以进一步增加固体含量。与不使用MF的系统和方法相比，得到的奶酪或奶酪基质含有脂肪：酪蛋白：乳清蛋白比例中较低的乳清蛋白比例。

2. 发明授权

US07192619B2 Modified milk protein concentrates and their use in making gels and dairy products 失效
标题翻译：改性乳蛋白浓缩物及其在制备凝胶和乳制品中的应用
公开(公告)号：US07192619B2
公开(公告)日：2007-03-20
申请号：US10122702
申请日：2002-04-12
申请人： Stephen Thomas Dybing , Ganugapati Vijaya Bhaskar , Francis Patrick Dunlop , Anthony Michael Fayerman , Michael John Whitton
发明人： Stephen Thomas Dybing , Ganugapati Vijaya Bhaskar , Francis Patrick Dunlop , Anthony Michael Fayerman , Michael John Whitton
IPC分类号： A23C9/00
CPC分类号： A23C19/0285 , A23C9/1504 , A23C9/1542 , A23C19/028 , A23C20/00 , A23J1/20 , A23J3/08 , A23L29/281 , A23V2002/00 , A23V2250/1578 , A23V2300/30
摘要： The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.
摘要翻译：本发明的方法使用阳离子交换产生改性乳蛋白浓缩物以用一价离子代替二价离子。所生产的改性乳蛋白浓缩物可以转化为凝胶，其可以是酪乳状产品本身，或用于制造最终产品如奶酪，奶酪样产品，美味产品，甜点，糖果产品和中间食品。

3. 发明申请

US20060182868A1 Dairy product 审中-公开
标题翻译：乳制品
公开(公告)号：US20060182868A1
公开(公告)日：2006-08-17
申请号：US11398658
申请日：2006-04-06
申请人： Anthony McCarthy , Elizabeth McDonough , John O'Connor
发明人： Anthony McCarthy , Elizabeth McDonough , John O'Connor
IPC分类号： A23C9/154
CPC分类号： A23C9/1422 , A23C19/028 , A23C19/0285 , A23C19/082 , A23J3/10
摘要： A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15% by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a natural cheese or a processed cheese. To obtain the desired product, a natural casein isolate protein (NCI) source is combined with a moisture and a fat source and coagulated.
摘要翻译：日记产品含有乳蛋白，该产品至少是半固体，含有大于0.15重量％的酪蛋白大分子（CMP）。 CMP与乳清蛋白的质量比为1:4.9或更高。该产品可以是天然奶酪或加工奶酪。为了获得所需的产品，将天然酪蛋白分离蛋白（NCI）源与水分和脂肪源组合并凝结。

4. 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.

5. 发明授权

US06821543B1 Low acidity fermented dairy products flavored with warm flavors 有权
标题翻译：低酸度发酵乳制品用温味调味
公开(公告)号：US06821543B1
公开(公告)日：2004-11-23
申请号：US09806821
申请日：2001-09-07
申请人： Denis Paquet , Jean-Pierre Caron , Jacques De Villeroche , David Lam , Paul Skrochowski , Stéphane Doat , Nathalie Trial , Blas Tarodo De La Fuente , Jean-Louis Cuq
发明人： Denis Paquet , Jean-Pierre Caron , Jacques De Villeroche , David Lam , Paul Skrochowski , Stéphane Doat , Nathalie Trial , Blas Tarodo De La Fuente , Jean-Louis Cuq
IPC分类号： A23C900
CPC分类号： A23C19/0765 , A23C9/1307 , A23C9/1422 , A23C19/0285
摘要： The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80° D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.
摘要翻译：本发明涉及发酵乳制品，其中多糖酸度范围为20至80°D，pH值为4.5至5.5，用温和的风味调味，如巧克力，焦糖，香草，咖啡，烧杏仁，牛轧糖，核桃，榛子，杏仁，花生，腰果。处理乳品原料以减少其矿物盐和/或其蛋白质含量，然后通过乳酸发酵进行发酵。

6. 发明申请

US20040142085A1 Dairy product 审中-公开
标题翻译：乳制品
公开(公告)号：US20040142085A1
公开(公告)日：2004-07-22
申请号：US10752992
申请日：2004-01-08
申请人： BOPA IRELAND LIMITED
发明人： Anthony J. McCarthy , Elizabeth Cocilla McDonough , John Anthony O'Connor
IPC分类号： A23C001/00
CPC分类号： A23C9/1422 , A23C19/028 , A23C19/0285 , A23C19/082 , A23J3/10
摘要： A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15% by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a natural cheese or a processed cheese. To obtain the desired product, a natural casein isolate protein (NCI) source is combined with a moisture and a fat source and coagulated.
摘要翻译：日记产品含有乳蛋白，该产品至少是半固体，含有大于0.15重量％的酪蛋白大分子（CMP）。 CMP与乳清蛋白的质量比为1:4.9或更高。该产品可以是天然奶酪或加工奶酪。为了获得所需的产品，将天然酪蛋白分离蛋白（NCI）源与水分和脂肪源组合并凝结。

7. 发明授权

US06689402B1 Methods for manufacture of fat-free cream cheese 有权
标题翻译：生产无脂奶油干酪的方法
公开(公告)号：US06689402B1
公开(公告)日：2004-02-10
申请号：US09285874
申请日：1999-03-31
申请人： K. Rajinder Nauth , David Hayashi
发明人： K. Rajinder Nauth , David Hayashi
IPC分类号： A23C912
CPC分类号： A23C19/0285 , A23C19/0765 , A23C2220/206
摘要： The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition having a high solids content and a low fat content is cultured with a ropy culture until the pH reaches a value of about 5.2 to about 4.9. The cultured mixture is blended with at least one bulking agent and at least one emulsifier to form a blend, which is heated to a temperature of about 60° C. to about 65° C. After adding a vegetable gum, the heating is continued until a temperature of about 80° C. to about 90° C. is reached. The heated mixture is blended and homogenized to form the fat-free cream cheese-like fermentation product. The present composition and process does not require the addition of relatively costly cottage cheese solids or curds as required by conventional cream cheese processes. The fat-free cream cheese-like fermentation product has comparable firmness, consistency, and flavor of a conventional higher-fat cream cheese.
摘要翻译：本发明提供了一种制备具有类似于含较高脂肪的奶油干酪类似的结构和感官特性的无脂肪奶油干酪样发酵产物的方法。在该方法中，用ropy培养物培养具有高固体含量和低脂肪含量的脱脂乳组合物，直到pH达到约5.2至约4.9的值。将培养的混合物与至少一种填充剂和至少一种乳化剂混合以形成共混物，将其加热至约60℃至约65℃的温度。加入植物胶后，继续加热直至达到约80℃至约90℃的温度。将加热的混合物混合并均化以形成无脂肪奶油干酪样发酵产物。本发明的组合物和方法不需要根据常规奶油干酪方法的需要添加相对昂贵的酸奶干酪固体或凝乳。不含脂肪的乳酪样发酵产品具有可比的坚固性，一致性和常规高脂奶油干酪的味道。

8. 发明授权

US06303778B1 Fractionated polydisperse compositions 失效
标题翻译：分馏多分散组合物
公开(公告)号：US06303778B1
公开(公告)日：2001-10-16
申请号：US08765874
申请日：1997-05-27
申请人： Georges Smits , Luc Daenekindt , Karl Booten
发明人： Georges Smits , Luc Daenekindt , Karl Booten
IPC分类号： C07H108
CPC分类号： A23G1/56 , A23C9/137 , A23C9/1544 , A23C13/12 , A23C19/0285 , A23C19/0765 , A23C19/082 , A23D7/015 , A23G3/346 , A23G2200/06 , A23L9/12 , A23L13/65 , A23L13/67 , A23L23/00 , A23L27/60 , A23L29/244 , A23P30/40 , A61K8/73 , A61Q19/00 , C08B37/0054
摘要： The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significantly free of low molecular monomers, dimers, and oligomers, significantly free of impurities chosen among the group consisting of colourings, salts, proteins and organic acids, significantly free of technological aids such as solubility affecting products. The present invention concerns also the preparation process of the composition according to the invention.
摘要翻译：本发明涉及具有以下定义的新的分级多分散碳水化合物组合物： DP显着高于av。 DP的天然多分散碳水化合物组合物，显着不含低分子单体，二聚体和低聚物，显着不含选自着色剂，盐，蛋白质和有机酸的杂质，显着不含工业助剂如溶解度影响产品。本发明还涉及根据本发明的组合物的制备方法。

9. 发明授权

US5547691A Method of producing cheese and product thereof 失效
标题翻译：生产奶酪的方法及其制品
公开(公告)号：US5547691A
公开(公告)日：1996-08-20
申请号：US318710
申请日：1994-12-16
申请人： Bjarne Kjaer , Bent Pedersen , Jens B. Kjaer
发明人： Bjarne Kjaer , Bent Pedersen , Jens B. Kjaer
IPC分类号： A23C19/068 , A23C19/028 , A23C9/142
CPC分类号： A23C19/0285
摘要： A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18.degree. to 65.degree. C. for a period of from 4 to 36 hours.
摘要翻译： PCT No.PCT / DK93 / 00131 Sec。 371日期1994年12月16日第 102（e）日期1994年12月16日PCT提交1993年4月7日PCT公布。出版物WO93 / 20704 日期1993年10月28日使用超滤浓缩乳的奶酪生产方法，任选地加入由已经用至少一种起始培养物酸化以获得pH值为4.5至5.6的超滤乳制备的另外的渗余物。添加盐和其他添加剂，同时在供应奶酪凝乳酶时，将滞留物泵入干酪模具或现成的包装中，其中奶酪在18°至65℃下进行最终热处理，时间为4至36 小时。

10. 发明授权

US5358730A Process for coagulating or gelling a nondenatured protein and product thereof 失效
标题翻译：用于凝结或凝胶化非蛋白质蛋白质及其产物的方法
公开(公告)号：US5358730A
公开(公告)日：1994-10-25
申请号：US930695
申请日：1992-12-07
申请人： Michele Dame-Cahagne , Pascale Mouret , Andre Frouin , Yves Audidier
发明人： Michele Dame-Cahagne , Pascale Mouret , Andre Frouin , Yves Audidier
IPC分类号： A23C9/142 , A23C19/028 , A23C20/02 , A23J3/00 , A23J3/04 , A23J3/16 , A23L1/0562
CPC分类号： A23C20/025 , A23C19/0285 , A23C9/1422 , A23J3/04 , A23J3/16
摘要： Method for instantaneous gelling or coagulation, in the absence of coagulant agent, at a pH higher than its isoelectric pH, of a coagulable protein at said isoelectric pH, characterized in that an aqueous solution is used as starting product, wherein the aqueous solution is in a nondenatured status, and contains at least one such coagulable protein, the alkaline ion content of said solution is adjusted to a predetermined value, and is brought to a concentration at least equal to 1.5% at a temperature selected as desired between 20.degree. and 100.degree. C. The predetermined value is such that the protein coagulates instantaneously, at the above concentration and pH, and temperature; to obtain the coagulum. Application of such coagulums to obtain semi-solid or solid food products containing animal proteins such as milk proteins or vegetable proteins such as soya proteins.
摘要翻译： PCT No.PCT / FR92 / 00113 Sec。 371日期：1992年12月7日 102（e）日期1992年12月7日PCT提交1992年2月10日PCT公布。出版物WO92 / 14367 日本1992年9月3日。在所述等电位pH下，凝固性蛋白质的pH高于其等电pH的瞬时胶凝或凝结的方法，其特征在于使用水溶液作为起始产物，其中所述水溶液处于非变性状态，并且含有至少一种这样的可凝结蛋白质，将所述溶液的碱性离子含量调节至预定值，并在所选择的温度下达到至少等于1.5％的浓度根据需要在20℃和100℃之间。预定值使得蛋白质以上述浓度和pH和温度瞬时凝结; 以获得凝结物。这种凝结物的应用可以获得含有动物蛋白如乳蛋白或植物蛋白如大豆蛋白的半固体或固体食品。

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