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公开(公告)号：US06780445B1
公开(公告)日：2004-08-24
申请号：US09562482
申请日：2000-05-01
申请人： Ken Rhodes
发明人： Ken Rhodes
IPC分类号： A23C912
CPC分类号： A23C19/053 , A23C19/06 , A23C19/063 , A23C19/064 , A23C19/068 , A23C19/0682 , A23C19/0684 , A23C19/09 , A23C19/0917 , A23C19/11
摘要： A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
摘要翻译： 用于制造增强干酪制品的系统和方法包括用于开发干酪凝乳的乳加工系统和混合干酪凝乳和增强剂的混合装置。 通过向干酪凝乳和增强剂的混合物施加负压，可以将增强剂吸入干酪凝乳。 增强剂可以包括增加产品的乳清蛋白。 同样，可以将奶油凝乳剂，脂肪替代物，酶和调味剂加入干酪凝乳中以产生具有降低的变质，减少脂肪，加速成熟或新口味的干酪产品。
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2.发明授权&bgr;-D-galactosidase microencapsulated with fatty acid ester and milk containing the same 失效用脂肪酸酯和含有该脂肪酸酯的牛奶微胶囊化的β-D-半乳糖苷酶公开(公告)号：US06491955B1
公开(公告)日：2002-12-10
申请号：US09564994
申请日：2000-05-04
申请人： Hae-Soo Kwak , Mi-Ri Lim
发明人： Hae-Soo Kwak , Mi-Ri Lim
IPC分类号： A23C912
CPC分类号： A23C9/1206 , A23C2220/106 , A23L29/06 , A23P10/35 , C12Y302/01023
摘要： A &bgr;-D-galactosidase which is encapsulated with fatty acid ester, does not exert its hydrolysis function in milk but hydrolyze lactose in the human body. Hence, the milk containing the encapsulated &bgr;-D-galactosidase, does not change in sweetness with storage and is digestible to the &bgr;-D-galactosidase-deficient people. In addition, the milk can maintain its characteristic taste without off-flavor by virtue of the excellent feature of fatty acid ester.
摘要翻译： 用脂肪酸酯包封的β-D-半乳糖苷酶不会在牛奶中发挥其水解功能，而是在人体内水解乳糖。 因此，含有包封的β-D-半乳糖苷酶的牛奶在储存时不变甜，并且可消化到β-D-半乳糖苷酶缺乏的人。 此外，由于脂肪酸酯的优异特征，牛奶可以保持其特有的味道而不会有异味。
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公开(公告)号：US06468567B1
公开(公告)日：2002-10-22
申请号：US09665313
申请日：2000-09-19
IPC分类号： A23C912
CPC分类号： C12N9/0008 , C12C5/02 , C12C11/003 , C12G3/065 , C12H1/003
摘要： The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents or binding agents that inactivate one or more Maillard reaction intermediates that induce staling of the flavor of fermented malt beverages. In preferred such methods, the agents used are reductase enzymes, especially aldehyde reductases, carbonyl reductases, aldose reductases, oxoaldehyde reductases and most particularly oxidoreductases such as isozymes of Old Yellow Enzyme (OYE;EC 1.6.99.1) (e.g., OYE1 and OYE2 and OYE3). The invention is also directed to the fermented malt beverage prepared by such a method, and to the use during the brewing process of reductase enzymes from naturally occurring sources, including those produced by yeasts, to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor. The invention also relates to cells which have been specifically modified, selected, or genetically engineered to express or secrete a reductase enzyme which may be used during the brewing process to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor. The invention also provides fermented malt beverages having enhanced flavor stability produced by these methods.
摘要翻译： 本发明涉及通过添加一种或多种抑制剂，阻断剂，还原剂或结合剂来灭活发酵麦芽饮料，特别是啤酒的风味的方法，所述抑制剂，阻断剂，还原剂或结合剂使一种或多种诱导陈化的美拉德反应中间体失活 的发酵麦芽饮料的味道。 所用的试剂是还原酶，尤其是醛还原酶，羰基还原酶，醛糖还原酶，氧代醛还原酶，最特别的氧化还原酶如老黄酶（OYE; EC 1.6.99.1）的同功酶（例如，OYE1和OYE2和 OYE3）。 本发明还涉及通过这种方法制备的发酵麦芽饮料，以及在酿造过程中从天然存在的来源（包括由酵母生产的那些）中还原酶的用途，以稳定所得啤酒产品的风味并产生 一种具有稳定味道的啤酒。 本发明还涉及经特异性修饰，选择或遗传工程化以表达或分泌可在酿造过程中使用的还原酶的细胞，以稳定所得啤酒产品的风味并生产具有稳定味道的啤酒 。 本发明还提供通过这些方法产生的具有增强的风味稳定性的发酵麦芽饮料。
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公开(公告)号：US06416797B1
公开(公告)日：2002-07-09
申请号：US09783227
申请日：2001-02-14
IPC分类号： A23C912
CPC分类号： C12Y305/01002 , A23C19/028 , A23C19/0328 , A23C19/053 , A23C19/076
摘要： The current invention includes a process for making cream cheese wherein nutrients typically lost as whey during processing are utilized in the final cream cheese; the resulting cream cheese has the body, texture, and taste of conventional cream cheese. The process of the current invention utilizes acidifying and cross-linking steps to process a dairy liquid into a wheyless cream cheese by utilizing the protein cross-linking activity of transglutaminase. The wheyless cream cheese does not require the addition of stabilizers and/or emulsifiers. Furthermore, the cream cheese that is formed is firmer than typical cream cheese and has significantly reduced syneresis.
摘要翻译： 本发明包括一种制备奶油干酪的方法，其中在最终的奶油干酪中使用通常在加工过程中乳清失去的营养素; 所得到的奶油干酪具有常规奶油干酪的身体，质地和味道。 本发明的方法利用酸化和交联步骤，通过利用转谷氨酰胺酶的蛋白质交联活性将乳液处理成无干酪奶油干酪。 无奶油奶油干酪不需要添加稳定剂和/或乳化剂。 此外，形成的奶油干酪比典型的奶油干酪更坚固，并且显着降低脱水收缩。
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公开(公告)号：US06406724B1
公开(公告)日：2002-06-18
申请号：US09659459
申请日：2000-09-12
申请人： Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
发明人： Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
IPC分类号： A23C912
CPC分类号： A23L27/25 , A23L27/206
摘要： A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles. The flavor concentrates can also be used as a natural flavoring system in other food products.
摘要翻译： 提供天然的生物发酵乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪。 更具体地，本发明的奶酪调味系统含有硫磺切屑调味成分，奶油质调味成分和芝士风味成分。 这些调味组分中的每一种都可以用作具有其自身特定风味特征和/或特征的风味构成块。 使用这些调味组分的各种组合，可以生产具有各种风味的奶酪。 使用组合物（例如特定酶，培养物和添加剂）和设计用于提供具有特定风味特征和/或特征的调味组分的工艺条件，由高度浓缩的牛奶底物单独制备调味组分。 风味浓缩物可用于加工奶酪，加工奶酪类产品或其他奶酪以产生具有所需风味特征的非常不同的奶酪。 风味浓缩物也可以用作其他食品中的天然调味剂系统。
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公开(公告)号：US06391351B2
公开(公告)日：2002-05-21
申请号：US09835804
申请日：2001-04-16
申请人： German A. Valcarce
发明人： German A. Valcarce
IPC分类号： A23C912
CPC分类号： A23C9/1203 , A23C9/1213 , A23C9/1216 , A23L5/25 , A23L5/28 , A23L15/00 , A23L15/25 , A23V2002/00 , A23V2200/3262
摘要： The present invention provides methods for: (a) concentrating cholesterol-desaturase activity in a cell free extract, wherein the cell free extract can be a homogenate fraction, a microsomal fraction or a desaturase-enriched fraction from a Tetrahymenidae family microorganism and (b) decreasing the cholesterol content of a foodstuff of animal origin, such as a dairy product. The methods comprise the step of treating a foodstuff by incubating the same with a cell free extract in a effective amount to enable changes in the foodstuff: (a)reduce the level of cholesterol; and (b) increase the level of at least one desaturated cholesterol derivative: &Dgr;7-dehydrocholesterol, &Dgr;22 dehydrocholesterol and/or &Dgr;7,22 bisdehydrocholesterol.
摘要翻译： 本发明提供了以下方法：（a）在无细胞提取物中浓缩胆固醇 - 去饱和酶活性，其中所述无细胞提取物可以是来自四膜科科微生物的匀浆级分，微粒体级分或富含去饱和酶的级分，和（b） 降低动物来源的食品如乳制品的胆固醇含量。 所述方法包括用有效量的无细胞提取物将其食物处理以使食物变化的步骤：（a）降低胆固醇水平; 和（b）增加至少一种去饱和胆固醇衍生物：DELTA7-脱氢胆固醇，DELTA22脱氢胆固醇和/或DELTA7,22双氢胆固醇的水平。
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公开(公告)号：US06372268B1
公开(公告)日：2002-04-16
申请号：US09863183
申请日：2001-05-23
IPC分类号： A23C912
CPC分类号： A23C19/028 , A23C19/0684
摘要： The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. This enables greater flexibility in the location of cheese manufacturing facilities as handling and/or transporting large quantities of fresh milk is not required. Also, in utilizing such a process, the need for refrigerated storage of the fresh milk would be minimal. The dry dairy ingredients used in the present invention comprise milk protein concentrates and blends of milk protein concentrates with up to about 50 percent of a second dry dairy ingredient selected from the group consisting of whey protein concentrate, whey protein isolate, calcium caseinate, sodium caseinate, rennet casein, acid casein, nonfat dry milk, and mixtures thereof.
摘要翻译： 本发明提供了一种使用干乳制品成分制备天然麦芽干酪乳酪的无干燥方法。 该方法能够从不易腐或稳定的成分制造干酪，例如干乳蛋白浓缩物和无水乳脂。 这使得乳酪制造设施的位置具有更大的灵活性，因为不需要处理和/或运输大量的新鲜牛奶。 此外，在使用这种方法时，对新鲜牛奶的冷藏储存的需要将是最小的。 用于本发明的干乳制品成分包括乳蛋白浓缩物和乳蛋白浓缩物与高达约50％的第二干乳制品成分的混合物，其中乳制品成分选自乳清蛋白浓缩物，乳清蛋白分离物，酪蛋白酸钙，酪蛋白酸钠 ，瑞汀酪蛋白，酸性酪蛋白，脱脂奶粉及其混合物。
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公开(公告)号：US06303160B1
公开(公告)日：2001-10-16
申请号：US09736835
申请日：2000-12-14
申请人： Isabelle Marie-Francoise Laye , Jimbay P. Loh , David Glenn Pechak , Alice Shen Cha , Bruce Edward Campbell , Ted Riley Lindstrom , Matthew Zwolfer
发明人： Isabelle Marie-Francoise Laye , Jimbay P. Loh , David Glenn Pechak , Alice Shen Cha , Bruce Edward Campbell , Ted Riley Lindstrom , Matthew Zwolfer
IPC分类号： A23C912
CPC分类号： A23C19/053 , A23C19/0765
摘要： A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.
摘要翻译： 提供了一种生产具有期望的结构特征（即增加的坚固度）的高水分奶油干酪的方法。 更具体地，本发明的方法通过在制造过程中控制水平低于最终奶油干酪产品的最终目标水分含量的水平来提供具有显着增加的坚实度的高水分奶油干酪; 然后通过加入水将最终组合物的水分含量调节至最终目标水分含量。 已经令人惊讶地发现，以这种方式在制造过程中控制水分含量导致最终奶油干酪产品中的强度显着提高。 事实上，使用这种方法生产的高水分奶油干酪产品的坚固度比没有这种湿度控制的标准奶油干酪要大约5到大约20倍。
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公开(公告)号：US06759067B1
公开(公告)日：2004-07-06
申请号：US09233197
申请日：1999-01-20
IPC分类号： A23C912
CPC分类号： A23C9/137
摘要： The invention is directed to a method for producing acidic milk beverages, characterized by homogenizing fermented milk, then adding water-soluble hemicellulose thereto for mixing, followed by an additional step of homogenization. The method provides stable acidic milk beverages which undergo less sedimentation or separation of whey during product storage, and which have favorable flavor.
摘要翻译： 本发明涉及一种生产酸性乳饮料的方法，其特征在于均化发酵乳，然后向其中加入水溶性半纤维素进行混合，随后再进行均化。 该方法提供稳定的酸性乳饮料，其在产品储存期间经历较少的乳清沉淀或分离，并且具有良好的风味。
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公开(公告)号：US06753022B1
公开(公告)日：2004-06-22
申请号：US09787004
申请日：2001-05-23
IPC分类号： A23C912
CPC分类号： A23C9/1203 , A23C9/127
摘要： The invention relates to a method for preparing a dairy product, in which a medium comprising milk or a milk product is treated under aerobic conditions with a lactose-negative, food-technologically acceptable microorganism, and is then kept under anaerobic conditions for some time. Furthermore, the invention relates to a dairy product obtainable by this method.
摘要翻译： 本发明涉及一种制备乳制品的方法，其中包含乳或乳制品的培养基在需氧条件下用乳糖阴性食品技术可接受的微生物处理，然后在厌氧条件下保持一段时间。 此外，本发明涉及通过该方法可获得的乳制品。
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