公开(公告)号：US20100119650A1

公开(公告)日：2010-05-13

申请号：US12266686

申请日：2008-11-07

申请人： Judith Guten MOCA ,  Richard Stuart SILVER ,  William Harold SCHWIMMER ,  Manoj SHAH ,  Allen Phillip SASS ,  Hong Laura LI ,  Andrew E. McPherson ,  Adrienne L. Nichols

发明人： Judith Guten MOCA ,  Richard Stuart SILVER ,  William Harold SCHWIMMER ,  Manoj SHAH ,  Allen Phillip SASS ,  Hong Laura LI ,  Andrew E. McPherson ,  Adrienne L. Nichols

IPC分类号： A23L1/24 ,  A23L1/222 ,  A23L1/308

CPC分类号： A23D7/0053 ,  A23D7/003 ,  A23L19/01 ,  A23L19/09 ,  A23L27/60 ,  A23L33/22

摘要： The present invention relates to a pourable food composition, like a dressing, that has at least 2.5 grams of total dietary fiber per 32 gram serving. The fiber is derived from at least one whole fruit or vegetable that is partially or completely dehydrated and which is subjected only to minimal processing. The food composition has a viscosity of about 3,000 to about 12,500 centipoise. The fiber may be derived from whole vegetables that are high in fiber, such as beans, carrots, broccoli and the like. The fiber may also be derived from whole fruits that are high in fiber, such as avocados, mangos, and the like. The whole food is subject to only minimal processing, such as by physical means, enzymatic means, or by fermentative means.

摘要翻译： 本发明涉及一种可倾倒的食物组合物，如敷料，每32克服用至少2.5克总膳食纤维。 纤维衍生自部分或完全脱水的至少一个整个水果或蔬菜，其仅经受最少的加工。 食物组合物的粘度约为3,000至约12,500厘泊。 纤维可以衍生自纤维高的全部蔬菜，如豆类，胡萝卜，西兰花等。 纤维也可以衍生自纤维高度的全果，如鳄梨，芒果等。 整个食物只能进行最小的加工，例如通过物理手段，酶法或发酵方式进行。

公开(公告)号：US06372268B1

公开(公告)日：2002-04-16

申请号：US09863183

申请日：2001-05-23

申请人： Richard Stuart Silver ,  Xiao-Qing Han ,  Richard Lincourt ,  Maria Lucrecia Cardona

发明人： Richard Stuart Silver ,  Xiao-Qing Han ,  Richard Lincourt ,  Maria Lucrecia Cardona

IPC分类号： A23C912

CPC分类号： A23C19/028 ,  A23C19/0684

摘要： The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. This enables greater flexibility in the location of cheese manufacturing facilities as handling and/or transporting large quantities of fresh milk is not required. Also, in utilizing such a process, the need for refrigerated storage of the fresh milk would be minimal. The dry dairy ingredients used in the present invention comprise milk protein concentrates and blends of milk protein concentrates with up to about 50 percent of a second dry dairy ingredient selected from the group consisting of whey protein concentrate, whey protein isolate, calcium caseinate, sodium caseinate, rennet casein, acid casein, nonfat dry milk, and mixtures thereof.

摘要翻译： 本发明提供了一种使用干乳制品成分制备天然麦芽干酪乳酪的无干燥方法。 该方法能够从不易腐或稳定的成分制造干酪，例如干乳蛋白浓缩物和无水乳脂。 这使得乳酪制造设施的位置具有更大的灵活性，因为不需要处理和/或运输大量的新鲜牛奶。 此外，在使用这种方法时，对新鲜牛奶的冷藏储存的需要将是最小的。 用于本发明的干乳制品成分包括乳蛋白浓缩物和乳蛋白浓缩物与高达约50％的第二干乳制品成分的混合物，其中乳制品成分选自乳清蛋白浓缩物，乳清蛋白分离物，酪蛋白酸钙，酪蛋白酸钠 ，瑞汀酪蛋白，酸性酪蛋白，脱脂奶粉及其混合物。

公开(公告)号：US20090297660A1

公开(公告)日：2009-12-03

申请号：US12131491

申请日：2008-06-02

申请人： Richard Stuart Silver ,  Isabelle Marie-Francoise Laye ,  Ana Patricia Rodriguez

发明人： Richard Stuart Silver ,  Isabelle Marie-Francoise Laye ,  Ana Patricia Rodriguez

IPC分类号： A23C19/02 ,  A23C19/00

CPC分类号： C12Y302/01023 ,  A23C19/0328 ,  A23C19/08 ,  A23C19/082 ,  A23C19/084 ,  A23C21/023 ,  A23L33/21

摘要： The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing dairy substrates are contacted with lactase enzyme(s) having hydrolytic and trans-galactosylation activities effective for converting at least 20 percent of the lactose in the dairy substrate to galacto-oligosaccharides. The enzyme-treated dairy substrate is then processed into galacto-oligosaccharide containing cream cheese products having reduced lactose levels. The cream cheese products provided herein have excellent nutritional and organoleptic properties.

摘要翻译： 本文所述的方法涉及含有低聚半乳糖并具有显着降低的乳糖水平的奶油干酪产品。 更具体地，含乳糖的乳制品底物与具有水解和反式 - 半乳糖基化活性的乳糖酶接触，其有效地将乳品底物中至少20％的乳糖转化为低聚半乳糖。 然后将经酶处理的乳品基质加工成具有降低的乳糖水平的含低聚半乳糖的奶油干酪产品。 本文提供的奶油干酪产品具有优异的营养和感官特性。

公开(公告)号：US20090246319A1

公开(公告)日：2009-10-01

申请号：US12059776

申请日：2008-03-31

申请人： John Benjamin Topinka ,  Stacey A. Prager ,  Paul Victor Gass ,  Daniel G. Lis ,  Peter Harris Brown ,  Robert F. Class ,  Richard Stuart Silver ,  Steven Donald Zbylut

发明人： John Benjamin Topinka ,  Stacey A. Prager ,  Paul Victor Gass ,  Daniel G. Lis ,  Peter Harris Brown ,  Robert F. Class ,  Richard Stuart Silver ,  Steven Donald Zbylut

IPC分类号： A23J3/04 ,  A23L1/32

CPC分类号： A23L15/25 ,  A23L15/00 ,  A23L27/60 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2200/124 ,  A23V2200/16 ,  A23V2250/5428

摘要： Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.

摘要翻译： 提供处理的蛋制品以将蛋的风味赋予包括与蛋白酶和磷脂酶同时处理的蛋黄的食物。 还提供食品调味组合物，用于赋予可以以比全蛋或蛋黄更低的量使用的风味蛋。 另外，提供了用于制备鸡蛋风味食品组合物的方法。 通过同时施用磷脂酶和蛋白酶制备这种蛋黄组合物。 该方法还包括用食品调味组合物制备的蛋风味食品，例如蛋黄酱和沙拉酱。 蛋风味组合物可用于各种食品中以提供鸡蛋香味和增强的功能。

公开(公告)号：US20080160132A1

公开(公告)日：2008-07-03

申请号：US11617984

申请日：2006-12-29

申请人： Richard Stuart Silver ,  Keith Eric Petrofsky ,  Peter Harris Brown ,  Charles A. Leduc ,  Ya-Yu Pai

发明人： Richard Stuart Silver ,  Keith Eric Petrofsky ,  Peter Harris Brown ,  Charles A. Leduc ,  Ya-Yu Pai

IPC分类号： A23L1/00

CPC分类号： A21D2/368 ,  A21D13/062 ,  A21D13/41 ,  A23L7/104 ,  A23L13/428 ,  A23L27/10 ,  A23L27/24 ,  A23L27/45 ,  A23L27/88

摘要： New uses of distiller's grain and solubles (DGS) are provided, including beneficial use of the natural flavor of DGS as a flavorant or sodium potentiator. A low-cost alternative to sodium and other flavorants is thereby provided.

摘要翻译： 提供蒸馏谷物和可溶物（DGS）的新用途，包括有益使用DGS的天然风味作为调味剂或钠增效剂。 从而提供了钠和其他调味剂的低成本替代物。