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1. 发明申请

WO1979000837A1 APPARATUS FOR VACUUM TREATMENT OF CHEESE 审中-公开
标题翻译：用于真菌治疗的装置
公开(公告)号：WO1979000837A1
公开(公告)日：1979-10-18
申请号：PCT/US1979000190
申请日：1979-03-26
申请人： KRAFT INC
发明人： KRAFT INC , WOLF R
IPC分类号： A01J25/13
CPC分类号： A01J25/15 , A01J25/13
摘要： Apparatus for pressing and vacuum treating cheese curd to remove residual whey from the curd and form a cheese block. The apparatus has a receptacle (11) for the curd which is used as part of a vacuum chamber and includes a cover (25) for the curd receptacle (11) whereby the curd within the receptacle can be pressed by pressure means (33) while at the same time the curd is deaerated with vacuum by means of vacuum duct (29).
摘要翻译：用于压榨和真空处理干酪凝乳的装置，以从凝乳中除去残留的乳清并形成奶酪块。该设备具有用于凝乳的容器（11），其用作真空室的一部分，并且包括用于凝乳容器（11）的盖（25），由此容器内的凝乳可以被压力装置（33）按压，同时同时通过真空管道（29）将凝乳真空脱气。

2. 发明申请

WO1985001745A1 BIOCONVERSION PRODUCTION OF ASCORBIC ACID 审中-公开
标题翻译：生物反应生产抗坏血酸
公开(公告)号：WO1985001745A1
公开(公告)日：1985-04-25
申请号：PCT/US1984001695
申请日：1984-10-19
申请人： KRAFT, INC. , ROLAND, John, Francis , CAYLE, Theodore , DINWOODIE, Robert, Charles , MEHNERT, David, Webb
发明人： KRAFT, INC.
IPC分类号： C12P07/62
CPC分类号： C12P17/04 , Y10S435/921
摘要： Processes for the bioconversion production of L-ascorbic acid (Vitamin C) using microorganisms (e.g. Candida Norvegensis MF-56, ATCC 20686, Candida Norvegensis MF-78, ATC 20732) and Candida utilus, NRRL Y-900). Also described are bioconversion media which are specifically adapted for such bioconversion. Methods for immobilizing microorganisms or the enzyme L-galactono-1,4-oxidase on a matrix such as sodium alginate are also disclosed.

3. 发明申请

WO1981002377A1 SHELF STABLE DESSERT PRODUCT AND METHOD FOR MANUFACTURE THEREOF 审中-公开
标题翻译： SHELF STABLE DESSERT产品及其制造方法
公开(公告)号：WO1981002377A1
公开(公告)日：1981-09-03
申请号：PCT/US1980001206
申请日：1980-09-15
申请人： KRAFT INC
发明人： KRAFT INC , EISFELDT H
IPC分类号： A23C19/09
CPC分类号： A23C19/0765 , A23C19/0912 , A23C20/00 , A23C2210/30 , A23L9/10 , A23L9/12 , A23L29/284
摘要： A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum starch, sweetener agent, and a proteinaceous source is provided. The fat content of the mixture is adjusted. The mixture is homogenized after the addition of any fat source other than cream cheese or cream. The mixture is heated to a temperature and for a time sufficient to pasteurize the mixture. The pH of the mixture is adjusted to below about 4.6 and the mixture is cooled to ambient temperature whereby a thixotropic dessert product is provided which is pourable at ambient temperatures and is gelled at refrigerator temperatures. The product is particularly adapted to reset at refrigeration temperature after being subjected to substantial shear, such as by aeration treatment.
摘要翻译：在冰箱温度下具有可逆凝胶结构的搁置稳定的流体甜点产品。甜点产品通过其中提供了形成凝胶的胶淀粉，甜味剂和蛋白质源的均匀的水性混合物的方法制备。调整混合物的脂肪含量。加入任何除奶油干酪或奶油之外的脂肪来源后，将混合物匀化。将混合物加热至足以巴氏灭菌混合物的温度和时间。将混合物的pH调节至低于约4.6，并将混合物冷却至环境温度，由此提供触变性甜点产品，其可在环境温度下倾倒并在冰箱温度下凝胶化。该产品特别适用于在经受基本剪切之后（例如通过曝气处理）在冷藏温度下复位。

4. 发明申请

WO1989010068A1 MICROFRAGMENTED IONIC POLYSACCHARIDE/PROTEIN COMPLEX DISPERSIONS 审中-公开
标题翻译：微球蛋白多糖/蛋白复合物分散体
公开(公告)号：WO1989010068A1
公开(公告)日：1989-11-02
申请号：PCT/US1989001813
申请日：1989-04-28
申请人： KRAFT, INC. , CHEN, Wen-Sherng , HENRY, George, A. , GAUD, Susan, M. , MILLER, Mark, S. , KAISER, John, M. , BALMADECA, Estela, A. , MORGAN, Ronnie, G. , BAER, Cynthia, C. , BORWANKAR, Rajendra, Prabhakar , HELLGETH, Lorraine, Clauss , STRANDHOLM, John, Jeffrey , HASENHEUTTL, Gerald, Leo , KERWIN, Phillip, James , CHEN, Chyi-Cheng , KRATOCHVIL, John, F. , LLOYD, Wennie, L. , ECKHARDT, Gerald , DEVITO, Adam, P. , HETH, Alice, A.
发明人： KRAFT, INC.
IPC分类号： A23L01/04
CPC分类号： A23G9/40 , A23C19/0765 , A23C19/082 , A23J3/04 , A23J3/06 , A23J3/08 , A23J3/225 , A23L29/20 , A23L29/231 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/275
摘要： Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

5. 发明申请

WO1987000009A1 SHELF STABLE ACID FOOD DRESSINGS CONTAINING FIBROUS PROTEIN COMPLEXES 审中-公开
标题翻译：含有纤维蛋白复合物的稳定的酸性食品
公开(公告)号：WO1987000009A1
公开(公告)日：1987-01-15
申请号：PCT/US1985001265
申请日：1985-07-01
申请人： KRAFT, INC. , SOUCIE, William, George , CHEN, Wen-Sherng , WITTE, Vernon, Carl , HENRY, George, Arthur , DREHKOFF, William, Dennis
发明人： KRAFT, INC.
IPC分类号： A23J03/00
CPC分类号： A23J3/28 , A23L27/60 , A23L29/27 , A23L33/21
摘要： Shelf-stable acidic food dressings having a pH of less than 4.1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing such fibers and dressings.
摘要翻译：具有小于4.1的pH值的稳定的酸性食品敷料包括酸性食品敷料载体和在长期保存条件下保持其牢固纤维质地的纤维状黄原胶 - 蛋白质复合物。还公开了制备这种纤维和敷料的方法。

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