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1. 发明申请

US20220273001A1 METHOD FOR MANUFACTURING AN ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND A PRODUCT OBTAINED THEREBY 有权
公开(公告)号：US20220273001A1
公开(公告)日：2022-09-01
申请号：US17748093
申请日：2022-05-19
申请人： VALIO LTD
发明人： Niko Nurmi , Paivi Myllarinen
IPC分类号： A23J3/34 , A23C19/032 , A23C19/045 , A23C20/00 , A23J3/10 , A23J1/20
摘要： The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relates also the processes for producing such acidified protein products.

2. 发明授权

US09775366B2 Process for producing cream cheese 有权
公开(公告)号：US09775366B2
公开(公告)日：2017-10-03
申请号：US13859404
申请日：2013-04-09
申请人： Alan Frederick Wolfschoon-Pombo , Thomas Demmer , Katerina Milosavljevic , Thomas L. Spiegel , Christian Hammer
发明人： Alan Frederick Wolfschoon-Pombo , Thomas Demmer , Katerina Milosavljevic , Thomas L. Spiegel , Christian Hammer
IPC分类号： A23C19/076 , A23C19/045 , A23C19/05 , A23C19/09 , A23C19/032 , A23C19/06 , A23C19/028 , A23C19/08
CPC分类号： A23C19/076 , A23C19/028 , A23C19/0285 , A23C19/0323 , A23C19/045 , A23C19/053 , A23C19/06 , A23C19/08 , A23C19/0917 , A23C19/0921 , A23C2210/20
摘要： The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure.

3. 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。

4. 发明授权

US6093424A Process for making cheese using transglutaminase and a non-rennet protease 有权
标题翻译：使用转谷氨酰胺酶和非凝乳酶蛋白酶制造奶酪的方法
公开(公告)号：US6093424A
公开(公告)日：2000-07-25
申请号：US300136
申请日：1999-04-27
申请人： Xiao-Qing Han , Joseph E. Spradlin
发明人： Xiao-Qing Han , Joseph E. Spradlin
IPC分类号： A23C19/032 , A23C19/04 , A23C19/05 , A23C19/045
CPC分类号： C12Y203/02013 , A23C19/0326 , A23C19/0328 , A23C19/041 , A23C19/052
摘要： The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.
摘要翻译：本发明提供一种干酪凝乳，其包含源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产物。为了获得干酪凝乳，乳制品液体被转谷氨酰胺酶和非凝乳酶蛋白酶作用，导致大部分乳清蛋白产物保留在干酪凝乳中。本发明还公开了一种制备干酪凝乳的方法，其保留相当比例的乳清蛋白产物。本发明还提供了含有源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产品的干酪制品，如软奶酪，半软奶酪或硬干酪，以及制作奶酪产品的方法。

5. 发明授权

US5006361A Lipid pelletization methods, apparatus and products 失效
标题翻译：脂质造粒方法，仪器和产品
公开(公告)号：US5006361A
公开(公告)日：1991-04-09
申请号：US131298
申请日：1987-12-08
申请人： James P. Cox
发明人： James P. Cox
IPC分类号： A01K97/04 , A23C19/028 , A23C19/045 , A23D7/02 , A23D9/05 , A23K1/00 , A23K1/16 , A23L1/0532 , A23L1/328 , B01J2/06
CPC分类号： A01K97/045 , A23C19/028 , A23C19/045 , A23D7/02 , A23D9/05 , A23K20/158 , A23K40/10 , A23L17/35 , A23L29/256 , B01J2/06 , Y10S426/807
摘要： Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid adsorptive capacity thereof. One exemplary system (10) includes: a predistributor chamber (18); distributor(s) (24,25); a positive displacement pump (22); a tank (28) containing a setting bath (29) and defining forming and firming chambers (31,32); a rotary perforate cylinder (36) having a helical flight (38) for removing firmed pellets (30); and, a setting bath recirculator (35). Modified distributors (40) include specially shaped blades (46,46') having pie-shaped blade segments (46a-46d, 46a'-46d') and complementally shaped intra-blade segment openings for forming pellets of uniform size and shape.
摘要翻译：含有65％至95％或更高的适合用作动物食品补充剂和/或饲料配方的脂质浓度的固体脂质颗粒，其中：在混合室中形成至少含有水和可食用的类似藻酸的凝结剂的混合物（11,12）; 加入液化的脂质以形成凝胶状的藻酸/水/脂质乳液; 并且将乳液以离散量（30）沉积到金属离子浴（29）中，使得乳液在整个结构中“固定”成脂质颗粒整体和固体。脂质颗粒可以包装用于递送到消费点和/或与其他饲料材料混合以形成营养动物饲料口粮。可以向含水混合物中加入少量氨和/或膨润土以增加其脂质吸附能力。一个示例性系统（10）包括：预分配器室（18）; 经销商（24,25）; 容积式泵（22）; 包含设置浴（29）并限定成形和紧固室（31,32）的罐（28）; 旋转穿孔筒（36），具有用于移除固化丸（30）的螺旋形飞行（38）; 和设置浴循环器（35）。改进的分配器（40）包括具有饼形叶片段（46a-46d，46a'-46d'）和互补形状的叶片内部分开口的特殊形状的叶片（46,46'），用于形成均匀尺寸和形状的颗粒。

6. 发明授权

US4362748A Method for forming shaped products for human and/or animal consumption or as marine bait and products produced thereby 失效
标题翻译：用于形成用于人类和/或动物消费的成形产品或作为海洋诱饵和由此生产的产品的方法
公开(公告)号：US4362748A
公开(公告)日：1982-12-07
申请号：US193434
申请日：1980-10-03
申请人： James P. Cox
发明人： James P. Cox
IPC分类号： A01K97/04 , A23C19/028 , A23C19/045 , A23K1/00 , A23L1/0532 , A23L1/328 , A23L1/04 , A23K1/18
CPC分类号： A01K97/045 , A23C19/028 , A23C19/045 , A23K40/10 , A23L17/35 , A23L29/256 , Y10S426/803 , Y10S426/806
摘要： Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby. More particularly, improved processes of the foregoing character wherein an aqueous alginate solution containing one of a sterilant or a sterilant neutralizer, with or without other additives such, for example, as comminuted food products, offal, coloring materials, flavorings, attractants and/or species specific repellants or irritants for marine creatures, are mixed into an essentially homogeneous viscous solution with the viscous solution thus formed being introduced in a desired shaped configuration into a setting bath containing a metallic salt in aqueous solution wherein the setting bath includes the other of the sterilant or sterilant neutralizer, so as to: (i) substantially instantaneously "set" the shaped viscous solution upon contact with the setting bath in the shaped configuration in which it is introduced; (ii) sterilize the ingredients comprising the product thus formed; and (iii), neutralize the sterilant so as to permit the intended use of the product without danger of harm or irritation from hazardous residues; yet, wherein the product thus formed can be readily made indistinguishable from the real or natural product that it simulates in terms of appearance, texture, bite, taste, feel, olfactory and/or gustatory characteristics, and other sensory characteristics.
摘要翻译：用于形成适合人类和/或动物消费的模拟，成型，可食用产品或作为海洋生物诱饵的方法; 以及由此生产的模拟食用产品。更具体地，涉及上述特征的改进方法，其中含有灭菌剂或灭菌剂中和剂之一的藻酸钠水溶液，具有或不具有其它添加剂，例如粉碎的食品，内脏，着色材料，调味剂，引诱剂和/或物种特异性驱避剂或海洋生物的刺激物混合成基本均匀的粘稠溶液，由此形成的粘稠溶液以所需的形状引入到含有水溶液中的金属盐的凝固浴中，其中凝固浴包括另一种消毒剂或灭菌剂中和剂，以便：（i）在与引入其的成形构型中的凝固浴接触时，基本上即时地将成型的粘性溶液“固化” （ii）对由此形成的产品构成的成分进行消毒; 和（iii）中和灭菌剂，以便允许产品的预期用途，而不会有危险残留物的危害或刺激危险; 然而，其中由此形成的产品可以容易地与其在外观，质地，叮咬，味道，感觉，嗅觉和/或味觉特征以及其它感官特征方面模拟的真实或天然产品不可区分。

7. 发明授权

US3780199A Manufacture of ricotta cheese 失效
标题翻译： RICOTTA CHEESE的制造
公开(公告)号：US3780199A
公开(公告)日：1973-12-18
申请号：US3780199D
申请日：1970-12-28
申请人： KRAFTCO CORP
发明人： CARSWELL D
IPC分类号： A23C19/045 , A23C19/068 , A23C19/02
CPC分类号： A23C19/0684 , A23C19/045
摘要： AN IMPROVED METHOD FOR MANUFACTURE OF RICOTTA CHEESE IS PROVIDED. IN THE METHOD, RICOTTA CHEESE CURD AND WHEY ARE PUMPED TO A WHEY DRAINAGE SCREEN HAVING A PARTICULAR MESH SIZE. AFTER WHEY HAS BEEN DRAINED FROM THE CURD, THE CURD IS PUMPED AGAINST A PREDETERMINED BACK PRESSURE TO A HOLDING TANK. THEREAFTER, THE CURD IS PACKAGED INTO SUITABLE CONTAINERS WHILE IT IS HOT.

8. 发明授权

US3698918A Manufacture of cheese curd 失效
标题翻译：草莓的制造
公开(公告)号：US3698918A
公开(公告)日：1972-10-17
申请号：US3698918D
申请日：1971-02-26
申请人： GERVAIS DANONE CO
发明人： GOUJARD MARIE PIERRE
IPC分类号： A23C9/144 , A23C19/045 , A23C19/02
CPC分类号： A23C19/0455 , A23C9/144
摘要： THE PRESENT INVENTION RELATES TO A PROCESS FOR THE MANUFACTURE OF MILK CURD BY MIXING PREVIOUSLY ACIDIFIED LACTIC WHEY WITH CONCENTRATED MILK, THE ACIDITY OF THE WHEY BEING BETWEEN 0.5 AND 2.5 AND THE PH OF SAID MIXTURE BEING BETWEEN ABOUT 3 TO ABOUT 5, THE PROPORTIONS OF DRY EXTRACT OF SAID MILK AND THE CONDITIONS OF SEPARATION OF SAID CURD ARE SO SELECTED AS TO RECOVER SUBSTANTIALLY AS MUCH OF THE WHEY AS WAS USED TO PRODUCE CURDLING OF THE MILK.

9. 发明授权

US3484356A Process and apparatus for the production of cheese pastes and milk curds 失效
标题翻译：用于生产奶油和奶油的工艺和设备
公开(公告)号：US3484356A
公开(公告)日：1969-12-16
申请号：US3484356D
申请日：1966-06-20
申请人： GERVAIS DANONE SA
发明人： GOUJARD MARIE PIERRE
IPC分类号： A01J25/00 , A23C9/144 , A23C19/02 , A23C19/024 , A23C19/045
CPC分类号： B01D61/44 , A23C9/144 , A23C19/045 , A23C19/0455

10. 发明授权

US3297451A Citrate treatment of cheese with high temperature treatment 失效
标题翻译：用高温处理柠檬酸处理奶酪
公开(公告)号：US3297451A
公开(公告)日：1967-01-10
申请号：US27484663
申请日：1963-04-22
申请人： BEATRICE FOODS CO
发明人： EGGEN INGMAR B , BUNDUS ROBERT H
IPC分类号： A23C19/045 , A23C19/05 , A23C19/086
CPC分类号： A23C19/05 , A23C19/045 , A23C19/054 , A23C19/086 , A23C2250/25

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