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    DAIRY-BASED MEAT SUBSTITUTE AND METHODS OF PRODUCING THE SAME
    3.
    发明申请
    DAIRY-BASED MEAT SUBSTITUTE AND METHODS OF PRODUCING THE SAME 审中-公开

    公开(公告)号：US20190254309A1

    公开(公告)日：2019-08-22

    申请号：US16235010

    申请日：2018-12-28

    申请人： LAND O'LAKES, INC.

    发明人： Orlando Maldonado ,  Molly Erickson ,  Susan Reed

    IPC分类号： A23J3/22 ,  A23J3/08 ,  A23L27/21 ,  A23L27/26 ,  A23L33/125

    摘要： Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.

    FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME
    7.
    发明申请
    FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME 审中-公开

    公开(公告)号：US20200085073A1

    公开(公告)日：2020-03-19

    申请号：US16692919

    申请日：2019-11-22

    申请人： Land O'Lakes, Inc.

    发明人： Thomas Alexander Glenn, III ,  Clint Garoutte ,  Kang Hu ,  Jason Thompson ,  Orlando Maldonado

    IPC分类号： A23C9/142 ,  A23C19/05 ,  A23C19/028

    摘要： Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

    Food products and systems and methods of making same
    8.
    发明授权
    Food products and systems and methods of making same 有权

    公开(公告)号：US10517312B2

    公开(公告)日：2019-12-31

    申请号：US15819188

    申请日：2017-11-21

    申请人： Land O'Lakes, Inc.

    发明人： Thomas Alexander Glenn, III ,  Clint Garoutte ,  Kang Hu ,  Jason Thompson ,  Orlando Maldonado

    IPC分类号： A23C9/00 ,  A23C9/142 ,  A23C19/05 ,  A23C19/028

    摘要： Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

    FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME
    9.
    发明申请
    FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME 有权
    食品和制品及其制备方法

    公开(公告)号：US20150201638A1

    公开(公告)日：2015-07-23

    申请号：US14601865

    申请日：2015-01-21

    申请人： Land O'Lakes, Inc.

    发明人： Thomas Alexander Glenn, III ,  Clint Garoutte ,  Kang Hu ,  Jason Thompson ,  Orlando Maldonado

    IPC分类号： A23C19/09

    CPC分类号： A23C9/1422 ,  A23C19/028 ,  A23C19/0285 ,  A23C19/051

    摘要： Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

    摘要翻译： 用于其生产的食品和系统和方法包括流体脱脂的微量过滤（“MF”）以形成MF滞留物，将MF保留物与奶油组合并使组合超滤（“UF”）形成UF保留物。 在UF之前，组合物由非酸化组分形成。 在UF之后，UF保留物被酸化并形成包含高固体含量的食品。 使用蒸发可以进一步增加固体含量。 与不使用MF的系统和方法相比，得到的奶酪或奶酪基质含有脂肪：酪蛋白：乳清蛋白比例中较低的乳清蛋白比例。