公开(公告)号：US20130189414A1

公开(公告)日：2013-07-25

申请号：US13820373

申请日：2011-08-31

申请人： Sanji Matsui

发明人： Sanji Matsui

IPC分类号： A23C19/09

CPC分类号： A23C19/0921 ,  A23C19/0455 ,  A23C19/05 ,  A23C19/082 ,  A23C19/09

摘要： The object of the present invention is to offer a method for producing cheese without fermentation and ripening steps, enabling the production in a short time, while also producing cheese having a similar flavour and texture to cheese which has passed through fermentation and ripening, despite not passing through these steps. This method comprises steps of adding vinegar or acidulant to milk and mixing them, removing whey from a resultant mixture to recover a curd, adding, to said curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify, and cooling a resultant emulsion to solidify.

摘要翻译： 本发明的目的在于提供一种无需发酵和成熟步骤的生产奶酪的方法，能够在短时间内生产，同时还生产具有与通过发酵和成熟的奶酪相似的风味和质地的奶酪，尽管没有 通过这些步骤。 该方法包括以下步骤：将醋或酸化剂加入到牛奶中并混合，从所得混合物中除去乳清以回收凝乳，向所述凝乳，乳化剂，烹饪盐，碳酸氢钠和酵母提取物中加入乳液，加热， 并冷却所得乳液以固化。

公开(公告)号：US09364011B2

公开(公告)日：2016-06-14

申请号：US13820373

申请日：2011-08-31

申请人： Sanji Matsui

发明人： Sanji Matsui

IPC分类号： A23C19/00 ,  A23C19/09 ,  A23C19/045 ,  A23C19/082 ,  A23C19/05

CPC分类号： A23C19/0921 ,  A23C19/0455 ,  A23C19/05 ,  A23C19/082 ,  A23C19/09

摘要： A method for producing cheese without fermentation and ripening steps is provided. The method includes adding vinegar or acidulant to milk and mixing them. Whey is removed from the resultant mixture to recover a curd. Adding, to the curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify. The resultant emulsion is cooled to solidify. An alternative method includes adding to the curd a natural cheese in a ratio of 20 to 90% by weight of the curd to 80 to 10% by weight of the natural cheese. The natural cheese is selected from Grana, Mimolette, Gouda, Edam, Emmental, Gruyere, Parmigiano Reggiano cheeses, and a combination thereof. Mixing the curd and natural cheese and adding an emulsifier, cooking salt, sodium bicarbonate and yeast extract. The mixture is heated to emulsify and cooled to solidify.

摘要翻译： 提供了一种不发酵和熟化步骤生产奶酪的方法。 该方法包括向牛奶中加入醋或酸化剂并混合。 将乳清从所得混合物中取出以回收凝乳。 向凝乳中加入乳化剂，蒸煮盐，碳酸氢钠和酵母提取物，并加热使其乳化。 将所得乳液冷却固化。 一种替代方法包括将天然乳酪以20至90重量％的比例加入到天然干酪的80至10重量％中。 天然奶酪选自Grana，Mimolette，Gouda，Edam，Emmental，Gruyere，Parmigiano Reggiano奶酪及其组合。 混合凝乳和天然乳酪，加入乳化剂，蒸煮盐，碳酸氢钠和酵母提取物。 加热混合物乳化并冷却固化。