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    SKIN MOISTURIZING AGENT FOR ORAL INTAKE AND FUNCTIONAL FOODS AND DRINKS
    4.
    发明申请
    SKIN MOISTURIZING AGENT FOR ORAL INTAKE AND FUNCTIONAL FOODS AND DRINKS 审中-公开
    用于口腔摄取和功能食品和饮料的皮肤保湿剂

    公开(公告)号：US20100151039A1

    公开(公告)日：2010-06-17

    申请号：US12711451

    申请日：2010-02-24

    申请人： Chiaki Yoshimura ,  Akihiro Masuyama

    发明人： Chiaki Yoshimura ,  Akihiro Masuyama

    IPC分类号： A61K35/20

    CPC分类号： A61K35/20 ,  A23C21/026 ,  A23L33/19 ,  A23V2002/00 ,  A23Y2220/39 ,  A61K8/986 ,  A61K2800/85 ,  A61K2800/92 ,  A61Q19/00 ,  A23V2200/318 ,  A23V2250/54252

    摘要： The present invention provides functional food and beverage that produce a skin moisturizing effect through oral intake, that is excellently safe, and that may be taken regularly. The invention also provides a skin moisturizer for oral intake to be used in the functional food and beverage, as well as use thereof. The present skin moisturizer for oral intake contains as an active component fermented milk whey obtained by fermentation of milk with Lactobacillus helveticus, and the present functional food and beverage contains the skin moisturizer and has a skin moisturizing effect.

    摘要翻译： 本发明提供通过口服摄取产生皮肤保湿效果的功能性食品和饮料，其是非常安全的，并且可以定期服用。 本发明还提供了用于口腔摄取的皮肤保湿剂以用于功能性食品和饮料，以及其用途。 目前用于口服的皮肤保湿剂含有通过用瑞利乳杆菌发酵乳获得的发酵乳清乳作为活性成分，本发明的功能性食品和饮料含有皮肤保湿剂并具有皮肤保湿作用。

    Manufacture of particulate natural cheese without block formation
    9.
    发明授权
    Manufacture of particulate natural cheese without block formation 失效
    颗粒状天然乳酪的制造，无块状形成

    公开(公告)号：US5783236A

    公开(公告)日：1998-07-21

    申请号：US568592

    申请日：1995-12-05

    申请人： Ronald L. Meibach ,  Dale A. Kyser ,  Gary F. Smith ,  David Kaganoff ,  Ronald D. Gee

    发明人： Ronald L. Meibach ,  Dale A. Kyser ,  Gary F. Smith ,  David Kaganoff ,  Ronald D. Gee

    IPC分类号： A23C19/05 ,  A23C19/06

    CPC分类号： A23C19/05 ,  A23C19/06 ,  A23C19/062 ,  A23C19/063 ,  A23Y2220/39

    摘要： The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks. The containers are preferably bulk bags with a liner of plastic or other disposable material. The liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth. The liners may be disposed of after use in transporting the cheese curd to a final destination. The bulk bags are reusable with fresh liners.

    摘要翻译： 本发明涉及一种制备适于制备加工干酪的颗粒状天然干酪的方法，以及用作天然干酪，例如小吃食品和用于奶酪浇头的切片。 在该方法中，提供牛奶凝结物。 切割凝结物以提供颗粒状干酪凝乳和乳清。 奶酪凝乳在进行搅拌的同时煮熟。 此后，乳酪凝乳不断搅动，乳酪凝乳排出。 然后将干酪凝乳充分冷却或干燥，以将干酪凝乳保持为单独的颗粒。 搅拌可以在冷却或干燥步骤期间或之后立即使用以确保干酪颗粒的分离。 所形成的奶酪颗粒可能形成脆性块状物，但在储存期间不织成。 然后将奶酪颗粒装入容纳约1,000至约2500磅干酪凝乳的相对较大的容器中，或者可以在铁路车辆或卡车中大量包装。 容器优选为具有塑料或其它一次性材料衬垫的散装袋。 衬垫在填充之前和期间被气体冲洗以减少氧含量并抑制霉菌生长。 使用后，衬里可能会将奶酪凝乳运送到最终目的地。 散装袋可以重新使用新鲜的衬里。

    Manufacture of particulate natural cheese without block formation
    10.
    发明授权
    Manufacture of particulate natural cheese without block formation 失效
    颗粒状天然乳酪的制造，无块状形成

    公开(公告)号：US5773054A

    公开(公告)日：1998-06-30

    申请号：US668547

    申请日：1996-06-21

    申请人： Ronald L. Meibach ,  Dale A. Kyser ,  Gary F. Smith ,  David Kaganoff ,  Ronald D. Gee ,  Thomas A. Nosek ,  Richard S. Silver

    发明人： Ronald L. Meibach ,  Dale A. Kyser ,  Gary F. Smith ,  David Kaganoff ,  Ronald D. Gee ,  Thomas A. Nosek ,  Richard S. Silver

    IPC分类号： A23C19/068 ,  A23C19/05 ,  A23C19/06 ,  A23C19/072

    CPC分类号： A23C19/06 ,  A23C19/05 ,  A23C19/062 ,  A23C19/063 ,  A23Y2220/39

    摘要： The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks. The containers are preferably bulk bags with a liner of plastic or other disposable material. The liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth. The liners may be disposed of after use in transporting the cheese curd to a final destination. The bulk bags are reusable with fresh liners. In an alternate embodiment, the cheese curd is drained without agitation to provide a cheese mat. The cheese mat is milled into cheese pieces prior to the cooling step.

    摘要翻译： 本发明涉及一种制备适于制备加工干酪的颗粒状天然干酪的方法，以及用作天然干酪，例如小吃食品和用于奶酪浇头的切片。 在该方法中，提供牛奶凝结物。 切割凝结物以提供颗粒状干酪凝乳和乳清。 奶酪凝乳在进行搅拌的同时煮熟。 此后，乳酪凝乳不断搅动，乳酪凝乳排出。 然后将干酪凝乳充分冷却或干燥，以将干酪凝乳保持为单独的颗粒。 搅拌可以在冷却或干燥步骤期间或之后立即使用以确保干酪颗粒的分离。 所形成的奶酪颗粒可能形成脆性块状物，但在储存期间不织成。 然后将奶酪颗粒装入容纳约1,000至约2500磅干酪凝乳的相对较大的容器中，或者可以在铁路车辆或卡车中大量包装。 容器优选为具有塑料或其它一次性材料衬垫的散装袋。 衬垫在填充之前和期间被气体冲洗以减少氧含量并抑制霉菌生长。 使用后，衬里可能会将奶酪凝乳运送到最终目的地。 散装袋可以重新使用新鲜的衬里。 在替代实施例中，干酪凝乳排出而不搅动以提供奶酪垫。 在冷却步骤之前将奶酪垫磨成奶酪片。