公开(公告)号：US09532584B2

公开(公告)日：2017-01-03

申请号：US14964203

申请日：2015-12-09

申请人： Kraft Foods Group Brands LLC

发明人： Gary Francis Smith ,  Edwin Rivera

IPC分类号： A23C19/00 ,  A23C19/08

CPC分类号： A23C19/08 ,  A23C2250/054

摘要： The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

摘要翻译： 本发明涉及用钙还原成分但不含乳化盐制备的加工干酪型产品，以及生产无乳化盐的加工干酪型产品的方法。 本发明的加工奶酪有利于耐受加热过程中的分离，并保持所需的感官特性，如质地，而不使用乳化盐。 本发明的加工奶酪的钠含量也低于传统的奶酪产品。

公开(公告)号：US20160000097A1

公开(公告)日：2016-01-07

申请号：US14321993

申请日：2014-07-02

申请人： Kraft Foods Group Brands LLC

发明人： Gary Francis Smith ,  Keith D. Forneck

IPC分类号： A21D15/02 ,  A23C19/10

CPC分类号： A21D15/02 ,  A21D13/24 ,  A21D13/28 ,  A21D15/08 ,  A23C19/10 ,  A23C19/11 ,  A23C19/14

摘要： Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provided. The live yeast and fermented aqueous sugar and ethanol solution contains about 1% to about 5% live yeast, about 5% to about 40% sugar, and about 5% to about 20% ethanol and is applied in an amount of about 0.5 to about 2 ml per about 80 to about 100 grams of food product. The live yeast converts ethanol into acetaldehyde at a rate which imparts mold resistance to the food product for up to 6 months at refrigerated temperatures.

摘要翻译： 提供了通过将活酵母和发酵的含水糖和乙醇溶液局部施用于食品表面而在冷藏温度下延长储存期间对食品赋予抗霉性的方法。 活酵母和发酵的含水糖和乙醇溶液含有约1％至约5％的活酵母，约5％至约40％的糖和约5％至约20％的乙醇，并以约0.5至约 每约80至约100克食物2毫升。 活酵母将乙醇转化成乙醛，其速度在冷藏温度下赋予食品耐霉菌长达6个月。

公开(公告)号：US20160081362A1

公开(公告)日：2016-03-24

申请号：US14964203

申请日：2015-12-09

申请人： Kraft Foods Group Brands LLC

发明人： Gary Francis Smith ,  Edwin Rivera

IPC分类号： A23C19/08

CPC分类号： A23C19/08 ,  A23C2250/054

摘要： The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

摘要翻译： 本发明涉及用钙还原成分但不含乳化盐制备的加工干酪型产品，以及生产无乳化盐的加工干酪型产品的方法。 本发明的加工奶酪有利于耐受加热过程中的分离，并保持所需的感官特性，如质地，而不使用乳化盐。 本发明的加工奶酪的钠含量也低于传统的奶酪产品。

公开(公告)号：US09320292B2

公开(公告)日：2016-04-26

申请号：US13835559

申请日：2013-03-15

申请人： Kraft Foods Group Brands LLC

发明人： Gary Francis Smith ,  Olaf C. Kortum ,  Yinqing Ma ,  Amanda Jane Criezis ,  Kelly K. Harman ,  Edward Charles Coleman ,  Juan R. Peebles

IPC分类号： A23L1/164 ,  A23C13/12 ,  A23C19/076 ,  A23C19/09

CPC分类号： A23L1/1643 ,  A23C13/12 ,  A23C19/0765 ,  A23C19/09 ,  A23L7/126 ,  A23V2002/00 ,  A23V2250/54246 ,  A23V2200/21 ,  A23V2250/5114

摘要： A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

摘要翻译： 提供了一种耐嚼和中间水分条，其使用基于乳制品的粘合剂，通常不需要使用胶，湿润剂和糖浆作为粘合剂来实现湿润和耐嚼纹理。 在一个方面，棒包括与使用高水平的乳蛋白作为主要结合成分的基于乳品的粘合剂均匀混合的干燥基料。 还提供了形成耐嚼和中间湿度条的方法，其可以使用铺设或延迟时间段以允许水分平衡或从粘合剂迁移到干燥基底。