公开(公告)号：US5017387A

公开(公告)日：1991-05-21

申请号：US535981

申请日：1990-06-08

申请人： Endel Karmas ,  Marc R. Bachmann

发明人： Endel Karmas ,  Marc R. Bachmann

IPC分类号： A23C9/13 ,  A23C11/06 ,  A23C11/10

CPC分类号： A23C11/106 ,  A23C11/06 ,  A23C9/1315

摘要： Novel firm, natural yoghurt compositions made by fermentation of a fermentation mixturte comprising about 15 percent to about 70 percent fresh cowmilk or ewemilk and about 85 percent to about 30 percent soymilk using yoghurt culture organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a natural yoghurt composition having a taste and consistency like or substantially indistinguishable from that of a corresponding yoghurt composition made from the fresh milk used in making the novel yoghurt compositions. Flavoring agents and fruit preparations suitable as additives in preparation of yoghurt composition can be added in conventional manner. The provided compositions have an enhanced protein content with a PER value of at least 2.6 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel firm, natural yoghurt compositions.

摘要翻译： 提供了通过使用酸奶培养生物将发酵混合物发酵成包含约15％至约70％的新鲜牛奶或易维母和约85％至约30％的豆浆制成的新型坚实的天然酸奶组合物。 使用甜味剂和增稠剂不需要提供与由用于制造新型酸奶组合物的新鲜乳制成的相应的酸乳酪组合物相似或基本不可区别的味道和稠度的天然酸奶组合物。 可以以常规方式加入适于制备酸奶组合物中的添加剂的调味剂和果实制剂。 所提供的组合物具有增强的蛋白质含量，PER值为至少2.6，并且与使用100％新鲜牛奶的相应组合物相比，动物脂肪含量降低。 还提供了制备新型固体，天然酸奶组合物的方法。

公开(公告)号：US4748025A

公开(公告)日：1988-05-31

申请号：US832074

申请日：1986-02-24

申请人： Marc R. Bachmann ,  Endel Karmas

发明人： Marc R. Bachmann ,  Endel Karmas

IPC分类号： A23C9/123 ,  A23C9/13 ,  A23C11/10 ,  A23C9/12 ,  A23C17/02

CPC分类号： A23C9/1315 ,  A23C11/106 ,  A23C9/1236 ,  A23Y2240/21 ,  A23Y2260/21

摘要： Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel cultured buttermilk compositions.

摘要翻译： 提供了通过使用酪乳发酵生物将发酵混合物发酵的新型培养的酪乳组合物，其包含约15％至约70％的新鲜牛奶，牛奶或其他合适的新鲜乳和约85％至约30％的豆浆。 提供甜味剂和增稠剂的使用不需要提供具有良好可接受性并且与用于制备培养的酪乳组合物的新鲜牛奶制成的相应的培养的酪乳组合物相似或基本上不可区分的培养的酪乳组合物。 可以以常规方式加入适于作为培养的酪乳组合物制备中的添加剂的调味剂和果实制剂。 与使用100％新鲜牛奶的相应组合物相比，所提供的组合物具有约2.5的增强的蛋白质效率比值和减少的动物脂肪含量。 还提供了制备新型培养的酪乳组合物的方法。