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1. 发明申请

WO2022058573A1 METHOD FOR PRODUCING CHEESE SUBSTITUTES 审中-公开
公开(公告)号：WO2022058573A1
公开(公告)日：2022-03-24
申请号：PCT/EP2021/075738
申请日：2021-09-18
申请人： STANDING OVATION
发明人： PÂQUES, Frédéric , CHAYOT, Romain
IPC分类号： A23C9/13 , A23C9/15 , A23C19/05 , C07K14/47 , A23C19/14
摘要： The invention relates to a method for the production of cheese substitutes comprising mixing a casein composition comprising only casein of non animal origin with other ingredients comprising at least one ingredient among water, calcium, lipids, and carbohydrates, so as to obtain a liquid composition, transforming the liquid composition into a curd by the addition of at least one curdling agent and further processing the curd to obtain a cheese substitute.

2. 发明申请

WO2021260399A1 PRESERVATION METHOD OF CHEESE IN SALTY TEA OF HERBS, AROMATIC PLANTS AND SPICES 审中-公开
公开(公告)号：WO2021260399A1
公开(公告)日：2021-12-30
申请号：PCT/GR2021/000038
申请日：2021-06-18
申请人： KIROU, Panagiotis
发明人： KIROU, Panagiotis
IPC分类号： A23C19/064 , A23C19/068 , A23C19/09 , A23C19/097 , A23F3/16 , A23L3/3472 , A23L3/358 , A23L27/10 , A23L27/14 , A23L27/40 , A23C19/14 , A23C19/0684 , A23C2240/15 , A23F3/166
摘要： Salty tea - brine is a new method of preserving the appropriate cheese products (from cow, goat or feta and those that can be preserved in brine). In addition to preservation, greek herb tea - brine gives aroma and flavor to cheeses. The method consists in the production of tea from water and selected greek herbs, spices and seasonings. After the process is completed, we drain the herbs and add the appropriate amount of salt. (Usually 6-7%). The final product, salty tea - brine, is the preservative for the selected cheese product, either in the first stage of maturation, or either in repackaging or both.

3. 发明申请

WO2021005079A1 IMPROVED CHEESE RIPENING 审中-公开
公开(公告)号：WO2021005079A1
公开(公告)日：2021-01-14
申请号：PCT/EP2020/069168
申请日：2020-07-08
申请人： FRIESLANDCAMPINA NEDERLAND B.V.
发明人： BURGHOUT, Herman Frank , PENDERS, Johannes Antonius
IPC分类号： A01J27/02 , A23C19/16 , A23C19/14
摘要： The invention relates to a method for providing a naturally ripened, cylindrically shaped cheese of the hard or semi-hard type, comprising the steps of: (i) forming a block-shaped cheese from a curd by conventional means; (ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese; (iii) partially covering the coated cheese with a layer of a water-impermeable material thereby obtaining a partially covered coated cheese; and (iv) allowing the partially covered coated cheese to ripen, wherein the block-shaped cheese comprises a top face, a bottom face and four faces that form the circumference of the block-shaped cheese, and wherein in step (iii) at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with the layer of the water-impermeable material while leaving the top face and bottom face largely uncovered. The invention also relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered.

4. 发明申请

WO2006106252A8 METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL 审中-公开
标题翻译：通过控制氧化还原电位来改变食品的卫生，物理化学和感官特性的方法
公开(公告)号：WO2006106252A8
公开(公告)日：2007-02-08
申请号：PCT/FR2006050275
申请日：2006-03-30
申请人： AIR LIQUIDE , LEDON HENRY , IBARRA DOMINIQUE
发明人： LEDON HENRY , IBARRA DOMINIQUE
IPC分类号： A23C19/10 , A23C19/05 , A23C19/06 , A23C19/14
CPC分类号： A23C19/105 , A23C19/05 , A23C19/06 , A23C19/14 , A23C2240/20 , A23V2002/00 , A23V2200/10 , A23V2250/101 , A23V2250/124 , A23V2250/12
摘要： The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial strains, and in a step of ripening the manufactured cheese. Said method is characterized in that it includes one or each of the following steps: prior to the inoculating step, processing the dairy mixture with a process gas comprising a neutral gas or a reducing gas or a mixture thereof to obtain a desired redox potential value Eh which is less than the value obtained when the dairy mixture is at equilibrium with air; all or part of the ripening step is carried out under a reducing ripening atmosphere.
摘要翻译：本发明涉及一种制备具有增强的感官特性的成熟干酪的方法，其包括在制备方法的一个步骤期间，用一种或多种乳酸菌株接种乳制品混合物，并且在熟化制成的干酪。所述方法的特征在于其包括以下步骤中的一个或每个：在接种步骤之前，用包含中性气体或还原气体或其混合物的处理气体处理乳制品混合物以获得所需的氧化还原电位值Eh 小于当乳制品混合物与空气平衡时获得的值; 全部或部分熟化步骤在还原熟化气氛下进行。

5. 发明申请

WO99039845A1 A METHOD FOR REMOVING A MATERIAL FROM THE SURFACE OF A PRODUCT 审中-公开
标题翻译：从产品表面去除材料的方法
公开(公告)号：WO99039845A1
公开(公告)日：1999-08-12
申请号：PCT/NL1999/000058
申请日：1999-02-04
IPC分类号： A23C19/14 , A23L1/00 , A23L1/015 , A23N12/00 , A47L15/10 , B08B3/10 , C11D11/00 , D06F35/00 , E01H1/00 , E04G23/00 , B08B3/04 , A47L15/08
CPC分类号： A23N12/00 , A23C19/14 , A23L5/20 , A23L5/57 , A47L15/10 , B08B3/102 , B08B2220/02 , C11D11/0005 , D06F35/00 , E01H1/00 , E04G23/002
摘要： A method for removing a material from the surface of a product, wherein said product is at least partially placed in a liquid medium, characterized in that a gas, in particular air, is extracted from said material. In a preferred embodiment, the gas is extracted by using a sub-atmospheric pressure, in particular a vacuum.
摘要翻译：一种用于从产品表面去除材料的方法，其中所述产品至少部分地放置在液体介质中，其特征在于，从所述材料中提取气体，特别是空气。在优选的实施方案中，气体通过使用次大气压，特别是真空提取。

6. 发明申请

WO1997032484A1 PROCESS FOR IMPROVED SEPARATION OF STACKED FOOD SLICES 审中-公开
标题翻译：改进分层食品的方法
公开(公告)号：WO1997032484A1
公开(公告)日：1997-09-12
申请号：PCT/US1997003274
申请日：1997-03-04
申请人： LAND O'LAKES, INC.
发明人： LAND O'LAKES, INC.
IPC分类号： A23C19/14
CPC分类号： A23C19/0908 , A01J27/00 , A23C19/16 , A23P20/20
摘要： The present invention includes a process for enhancing the ability to separate adjacent stacked food slices such as cheese slices. The process includes forming elevated surfaces or depressed surfaces on adjacent slices that are to be placed in a stack.
摘要翻译：本发明包括用于增强分离相邻的堆叠食品切片如奶酪切片的能力的方法。该方法包括在要放置在堆叠中的相邻切片上形成凸起的表面或凹陷表面。

7. 发明申请

WO1996011581A1 ANTICAKING AGENT FOR DAIRY PRODUCTS 审中-公开
标题翻译：乳制品代理
公开(公告)号：WO1996011581A1
公开(公告)日：1996-04-25
申请号：PCT/US1995012860
申请日：1995-10-17
申请人： REDDY, Malireddy, S.
IPC分类号： A23C19/14
CPC分类号： A23C19/09 , A23C19/086 , A23C19/16 , A23L7/198 , Y10S426/811
摘要： An anticaking agent which reduces the stickiness of the chunked, diced, or shredded cheese and improves the functionality of cheese is formulated of fine mesh vegetable flour, bentonite, cellulose, and antimycotic agents or bacterial cultures. This anticaking agent also will reduce the yeast and mold growth. This discovery is also extended to include various flavors, colors, enzymes and other supplements into the anticaking agent, to ultimately add to the cheese.
摘要翻译：减少分块，切割或切碎的干酪的粘性并提高乳酪的功能的抗结块剂由细网状植物粉，膨润土，纤维素和抗真菌剂或细菌培养物配制。这种抗结块剂也会减少酵母和霉菌的生长。这一发现还扩展到将各种口味，颜色，酶和其他补品加入到抗结块剂中，最终添加到奶酪中。

8. 发明申请

WO2022056018A1 SYSTEM AND METHODS FOR PREDICTIVE MODELING OF SEAFOOD SAFETY 审中-公开
公开(公告)号：WO2022056018A1
公开(公告)日：2022-03-17
申请号：PCT/US2021/049490
申请日：2021-09-08
申请人： SHELLFISH SOLUTIONS
发明人： TERRY, Wyllys
IPC分类号： A23C19/14 , A23L17/00 , A23L27/00
摘要： A system and method for predictive modeling the safety of seafood using a seafood tracking system for harvested seafood products which includes generating regulatory tags that include visual regulatory data as well as a QR Code and monitoring harvest location environment data, logistical data, location environment data, and seafood temperature to be used as inputs to help determine recommended safety levels as well triggering if additional analysis, monitoring or testing is recommended. The seafood tracking system and predictive modeling system include the ability to be updated in real-time thus enabling those with access to the QR code the ability to check food consumption recommendations for any given seafood product prior to consumption.

9. 发明申请

WO2021166282A1 麹菌による熟成チーズおよびその製造法审中-公开
公开(公告)号：WO2021166282A1
公开(公告)日：2021-08-26
申请号：PCT/JP2020/029200
申请日：2020-07-30
申请人：学校法人日本医科大学 , 国立研究開発法人農業・食品産業技術総合研究機構 , 学校法人共立女子学園 , 国立大学法人山梨大学 , 一般財団法人蔵王酪農センター , 株式会社樋口松之助商店 , 八海醸造株式会社
发明人：佐藤　薫 , 三浦　孝之 , 小林　美穂 , 野村　将 , 萩　達朗 , 林田　空 , 成田　卓美 , 楠本　憲一 , 鈴木　聡 , 冨田　理 , 川上　浩 , 谷本　守正 , 宮沢　秀夫 , 山下　秀行 , 倉橋　敦
IPC分类号： A23C19/032 , A23C19/14
摘要：既存のカビ熟成タイプのチーズと同等以上の風味、呈味および滑らかな組織を有する麹菌熟成チーズの提供。　(i)　チーズ製造のための原料乳に乳酸菌スターターを加え、凝乳酵素で凝固させる工程、 (ii)　ホエイの一部を水と置換するか、またはホエイへ加水することによりチーズカードを洗浄する工程、並びに (iii)　チーズカードを成型、塩漬し、麹菌を接種し、熟成する工程、からなる麹菌熟成チーズの製造法。

10. 发明申请

WO2020148414A1 SHAPED CHEESE PRODUCT 审中-公开
公开(公告)号：WO2020148414A1
公开(公告)日：2020-07-23
申请号：PCT/EP2020/051091
申请日：2020-01-17
申请人： FRIESLANDCAMPINA NEDERLAND B.V.
发明人： BURGHOUT, Herman Frank , VAN DEN BORNE, Hein
IPC分类号： A23C19/10 , A23L3/04 , A23C19/097 , A23C19/09 , A23C19/14
摘要： The invention relates to a method for making a cheese product comprising: - subjecting ripened packed cheese to an anti-microbial treatment; - thereafter removing the packing material from the treated cheese; and - thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

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