公开(公告)号：US20030003190A1

公开(公告)日：2003-01-02

申请号：US10237479

申请日：2002-09-09

申请人： Kraft Foods, Inc.

发明人： Peter Harris Brown ,  John Westcott Finley

IPC分类号： A21D002/00

CPC分类号： C12Y302/01032 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109

摘要： An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations. Additionally, the enzymatically treated pasta dough has sufficient workability that it can be used in a hand-held and hand-operated extrusion system which allows a consumer to prepare the actual pasta product in the home kitchen. A kit including such a hand-held and hand-operated extrusion system is also provided.

公开(公告)号：US20010018089A1

公开(公告)日：2001-08-30

申请号：US09303003

申请日：1999-04-30

申请人： KRAFT FOODS, INC.

发明人： CHRISTINE BORWANKAR ,  SANDRA ELAINE KELLY-HARRIS ,  BENNETT LEE BRENTON ,  JOHN YEN HOWN LI

IPC分类号： A23C019/08

CPC分类号： A23C19/0684 ,  A23C19/08 ,  A23C2250/054

摘要： The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160null F. to 170null F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.

摘要翻译： 本发明提供了一种制备基于乳清干酪和乳清干酪混合物组合物的可铺展的稳定和调味的干酪混合物的方法，以及包括乳清干酪混合物，可选的切丝干酪，番茄酱和未煮过的烤宽面条的烤宽面条试剂盒 。 稳定乳清干粉混合物的方法包括在160°F至170°F范围内的温度下处理该共混物的步骤足以赋予该共混物对于肉毒杆菌生长的保质期稳定性 至少20周。 在该方法的另外方面，奶酪混合物和试剂盒，奶酪混合物还包括选自除乳清粉，盐，香料，草药，食用酸和防腐剂之外的第二奶酪中的添加剂，或者 任何两种或更多种这些添加剂。

公开(公告)号：US20010002267A1

公开(公告)日：2001-05-31

申请号：US09760633

申请日：2001-01-16

申请人： Kraft Foods, Inc.

发明人： Lauren E. Rapaport

IPC分类号： A23G003/00

CPC分类号： A21D13/37 ,  A21D13/31

摘要： The present invention provides a low moisture cheesecake product having extended shelf life stability. It includes a crust whose water activity ranges from about 0.40 to about 0.86, and a cheesecake filling whose water activity ranges from about 0.76 to about 0.86. The water activity of the finished cheesecake product ranges from about 0.60 to about 0.86. The shelf life stability of the cheesecake product is at least about 3 months at refrigerated temperature. In favorable embodiments of the cheesecake product, its size and shape are appropriate for an individual serving as a snack or a dessert. The filling comprises less than about 60% by weight cream cheese, and includes ingredients that contribute to a lowering of the water activity of the cheesecake product.

摘要翻译： 本发明提供了具有延长保质期稳定性的低水分乳酪蛋糕产品。 其包括水活度范围为约0.40至约0.86的壳，以及水活度范围为约0.76至约0.86的芝士蛋糕填充物。 成品乳酪蛋糕产品的水分活度约为0.60至0.86。 芝士蛋糕产品的保质期稳定性在冷藏温度下至少约3个月。 在芝士蛋糕产品的有利实施方案中，其尺寸和形状适合于用作小吃或甜点的个体。 填充物包含小于约60重量％的奶油干酪，并且包括有助于降低芝士蛋糕产品的水分活性的成分。

公开(公告)号：US20010027190A1

公开(公告)日：2001-10-04

申请号：US09859173

申请日：2001-05-16

申请人： KRAFT FOODS, INC.

发明人： Ahmad Akashe ,  Miranda Miller

IPC分类号： A61K031/56 ,  A23D007/00 ,  A23D009/00 ,  A23D007/06 ,  A23D009/06

CPC分类号： A61K45/06 ,  A23D7/011 ,  A23D7/013 ,  A23D7/015 ,  A23G9/52 ,  A23G2200/08 ,  A23L27/60 ,  A23L33/11 ,  A23P10/35 ,  A61K31/56

摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.

摘要翻译： 植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。 在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和植物甾烷醇酯掺入到口感增强，质地构建和组合物稳定组合物中，其是用于低脂，无脂肪的中间相稳定组合物 和不含甘油三酯的食品。 这样的组合物可以并入食品中，导致低脂肪，无脂肪和不含甘油三酯的食品，其可用于将推荐的每日剂量的降胆固醇化合物递送至群体的一部分，这必须限制其胆固醇摄入量 。

公开(公告)号：US20010006672A1

公开(公告)日：2001-07-05

申请号：US09772212

申请日：2001-01-29

申请人： KRAFT FOODS, INC.

发明人： Ahmad Akashe ,  Miranda Miller

IPC分类号： A61K035/78 ,  A01N065/00

CPC分类号： A23L33/11 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/2136 ,  A23V2250/21366 ,  A23V2250/21368

摘要： Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.