| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 奶酪的制作方法 | CN200880024754.3 | 2008-06-13 | CN101801203B | 2014-06-11 | 克劳斯·索尔森; 埃瑞克·达思·哈博 |
| 本发明涉及一种制作奶酪的方法，包括以下步骤：向固液混合器中加入水、脂肪和含乳清蛋白和低乳糖乳制品蛋白浓缩物的粉，将所述固液混合器中的内容物乳化并均匀化，使所述混合器的内部为低压或真空，其中进行步骤(b)和/或步骤(c)直至获得糊状乳化的均匀奶酪预混物，且步骤(b)和/或步骤(c)在60℃～85℃之间进行。 | ||||||
| 2 | 无乳化盐的钙强化再制干酪及其制备方法 | CN201080034013.0 | 2010-06-04 | CN102573505A | 2012-07-11 | 亚历山德拉·凯·盖尔宾; 加努加帕提·维贾雅·巴斯卡尔; 罗彼·约翰·布沃达; 罗谢尔·凯思琳·东克; 赛缪尔·詹姆士·哈佩尔 |
| 本发明提供了制备无乳化盐的再制干酪的方法，包括(a)提供包含酪蛋白的液态乳品组合物或凝胶乳品组合物或两者，至少部分所述酪蛋白中一定比例的二价离子，包括钙离子，被钠或钾离子取代；(b)烹调所述组合物或组合物的混合物，以获得乳状液，以及(c)冷却烹调的组合物，以获得再制干酪；其中在步骤(c)中，在再制干酪形成之前的任何时间，将基本上不溶的钙源与至少一种组合物混合。 | ||||||
| 3 | 奶酪的制作方法 | CN200880024754.3 | 2008-06-13 | CN101801203A | 2010-08-11 | 克劳斯·索尔森; 埃瑞克·达思·哈博 |
| 本发明涉及一种制作奶酪的方法，包括以下步骤：向固液混合器中加入水、脂肪和含乳清蛋白和低乳糖乳制品蛋白浓缩物的粉，将所述固液混合器中的内容物乳化并均匀化，使所述混合器的内部为低压或真空，其中进行步骤(b)和/或步骤(c)直至获得糊状乳化的均匀奶酪预混物，且步骤(b)和/或步骤(c)在60℃～85℃之间进行。 | ||||||
| 4 | Cheese product with enhanced melt and method | JP2011188923 | 2011-08-31 | JP2012050435A | 2012-03-15 | ROESCH RODRIGO R; RIVERA EDWIN GERARDO |
| PROBLEM TO BE SOLVED: To provide cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off.SOLUTION: One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 wt.%; a protein supplement in the range of 0.25 to 30 wt.%; and a phospholipid supplement in the range of about 0.1 to 1 wt.%; wherein cooked cheese product is homogeneous and does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 wt.%, and preferably 0.4 wt.%. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm. | ||||||
| 5 | Production method of cheese | JP2005505916 | 2004-04-27 | JP4263720B2 | 2009-05-13 | 清隆 宮内; 博 宮川; 礼 水野; 浩 越智; 清孝 高橋 |
| 6 | A method of producing dairy products and it does not contain an emulsifying salt | JP2002578739 | 2002-04-08 | JP2004519252A | 2004-07-02 | エイチ アーチャー，リチャード; エム エアード，ロン; フランシスカス ジェスターカンプ，マーセルス; ピー ダンロップ，フランク; アンドレアス ドーリッツ，パウル |
| 本発明は、乳化用塩の使用なしにチーズのような脂肪含有の酪農品を基材とした食品を製造する方法および該方法により製造された製品に向けられる。 | ||||||
| 7 | Use of an intermediate phase in the food | JP51738291 | 1991-11-12 | JP2620989B2 | 1997-06-18 | タークスマ、ヘッセル; ノープス、アルベルエ・ヨハンナ; ヒールエ、アイサック; ヘンドリックス、ヘンドリカス・アーノルダス・コルネリス・エム; ロイアース、エリアス・コルネリス |
| 8 | 유화 염을 함유하지 않는 유제품 및 그의 제조 방법 | KR1020037013084 | 2002-04-08 | KR1020040014484A | 2004-02-14 | 에어드론엠.; 아서리차드에이취.; 듀리츠파울안드레아스; 던롭프란크피.; 게스터캄프마르셀루스프란시스쿠스 |
| 본 발명은 유화 염을 사용하지 않고, 치즈와 같은 지방-함유 유제품을 주성분으로 하는 식품을 제조하는 방법 및 상기 방법에 의해서 제조되는 제품에 관한 것이다. | ||||||
| 9 | 식품에서의 중간상의 용도 | KR1019930701537 | 1991-11-12 | KR100126819B1 | 1997-12-26 | 헤르티이삭; 헨드릭스,헨드리쿠스,아놀두스,코넬리스엠; 크눕스,알버테,요한나; 로이어스,엘리아스,코르넬리스; 투르크스마헤셀 |
| 본 발명은 식품을 구조화시키거나 지방을 대체시키기 위해 식품에 유용하게 가할 수 있는 식용 계면활성제의 중간상에 관한 것이다. 본 식용 계면활성제의 중간상은 완성식품이나 인스턴트식품에 벌크상으로서 존재하는 것이 바람직하다. | ||||||
| 10 | Calcium-fortified process cheese and its preparation process does not contain emulsifying salts | JP2012513897 | 2010-06-04 | JP2012528589A | 2012-11-15 | ケイ ガルピン アレキサンドラ; ビジャヤ バスカー ガヌガパティ; ジェイムズ ハーパー サムエル; カスリーン ドンク ロシェル; ジョン ブワルダ ロバート |
| 本発明は、乳化塩類を用いずにプロセスチーズを調製する方法を提供する。 該方法は、（ａ）少なくともその一部がナトリウムイオンまたはカリウムイオンと置換した、カルシウムイオンを含む二価イオンをある割合で有するカゼインを含む液状乳製品組成物またはゲル化乳製品組成物もしくは両方を供給することと；（ｂ）該組成物または複数の組成物の組み合わせを加熱して、エマルションを得ることと；（ｃ）加熱した該組成物を冷却してプロセスチーズを得ることとを含み；ステップ（ｃ）においてプロセスチーズを形成する前のいずれかの時点で、実質的に不溶性のカルシウム源が該組成物のうちの少なくとも１つと混合されることを含む。 | ||||||
| 11 | Dairy products and processes | JP2003568958 | 2003-02-18 | JP4485801B2 | 2010-06-23 | ダッドリー エルストン，ピーター; ジョンストン，キース; ジェイ． ブワルダ，ロバート; アーロン マンロ，ピーター; メイン，アラン |
| The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | ||||||
| 12 | チーズの製造方法 | JP2005505916 | 2004-04-27 | JPWO2004095936A1 | 2006-07-13 | 高橋 清孝; 清孝 高橋; 宮内 清隆; 清隆 宮内; 水野 礼; 礼 水野; 宮川 博; 博 宮川; 越智 浩; 浩 越智 |
| チーズカードを温湯中で練圧する工程を有するチーズの製造方法において、前記チーズカードと、カルシウムと結合または吸着し得る食感改良剤とを、前記練圧の前または練圧と同時に接触させる工程を設ける。チーズカードを温湯中で練圧する工程を経て製造されるチーズの、ガム状の粘着性の食感、硬いゴム状の噛み砕きにくい食感(Chewy)、焼成して食した際に口残りする食感を改善して、餅のように弾力がある良好な食感が得られるようにする。 | ||||||
| 13 | JPH06502530A - | JP51738291 | 1991-11-12 | JPH06502530A | 1994-03-24 | |
| 14 | Processing Chi not use molten salt -'s method of producing | JP27807884 | 1984-12-31 | JPH0614831B2 | 1994-03-02 | IMAZU YOZO; FUJINAGA TAKESHI |
| 15 | JPH037350B2 - | JP17184886 | 1986-07-23 | JPH037350B2 | 1991-02-01 | SAKAYORI JUJI |
| 16 | JPH0157934B2 - | JP3120481 | 1981-03-06 | JPH0157934B2 | 1989-12-08 | AKATSUKA SHINICHIRO |
| 17 | Preparation of cheese-containing 'kamaboko' | JP17184886 | 1986-07-23 | JPS6328374A | 1988-02-06 | SAKAYORI YUJI |
| PURPOSE: To prepare a cheese-containing KAMABOKO (boiled fish paste), by mixing molten cheese with cut or crushed KAMABOKO and solidifying the mixture by cooling. CONSTITUTION: Molten cheese is mixed with cut or crushed KAMABOKO at a weight ratio of 1:9W9:1 or a process cheese having a melting point of 40W100°C is mixed with cut or crushed KAMABOKO and melted by heating. The mixture is formed to a proper shape and solidified by cooling. COPYRIGHT: (C)1988,JPO&Japio | ||||||
| 18 | Processed cheese without emulsifying salts | US12143990 | 2008-06-23 | US09232808B2 | 2016-01-12 | Gary Francis Smith; Edwin Gerardo Rivera |
| 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. | ||||||
| 19 | DAIRY PRODUCT AND PROCESS | US14515919 | 2014-10-16 | US20150037460A1 | 2015-02-05 | Keith Johnston; Allan Main; Peter Dudley Elston; Peter Aaron Munro; Robert J. Buwalda |
| The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | ||||||
| 20 | DAIRY PRODUCT AND PROCESS | US14106457 | 2013-12-13 | US20140106029A1 | 2014-04-17 | Keith Johnston; Allan Main; Peter Dudley Elston; Peter Aaron Munro; Robert J. Buwalda |
| The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | ||||||
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