| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | 高い溶解性を有するチーズ製品および方法 | JP2011188923 | 2011-08-31 | JP6211748B2 | 2017-10-11 | ロドリゴ アール.ロッシュ; エドウィン ジェラルド リヴェラ |
| 42 | 乳化塩フリーのチーズ、およびせん断された脂肪とせん断されていない脂肪の調合物を有する乳化塩フリーのチーズの製造方法 | JP2015561496 | 2014-03-03 | JP2016508735A | 2016-03-24 | ルイーズ キンメル ジェニファー; ジェーン クリージス アマンダ; ディヤオル オルグベンガ; ジョエラ サンボーン トレイシー |
| 固有の二峰性粒径分布を有するチーズ製品を形成するために、せん断された脂肪およびせん断されていない脂肪の調合物から得られた、乳化塩フリーのプロセスチーズ、および、かかる乳化塩フリーのプロセスチーズを調製する方法を説明する。この方法およびチーズは、プロセスチーズにおけるタンパク質に対する脂肪の安定性を達成し、乳化塩を用いずに、加熱中における良好な溶解性と低いオイルオフとの両方を与える。【選択図】なし | ||||||
| 43 | Dairy products and processes | JP2003568958 | 2003-02-18 | JP2005517415A | 2005-06-16 | 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. | ||||||
| 44 | Production of sterilized cheese | JP16193486 | 1986-07-11 | JPS6352840A | 1988-03-07 | HAYASHI SHUNJI; YONEDA YOSHIKI; MIYAZAWA KYUSHICHI |
| PURPOSE: To obtain the titled process cheese without causing grittiness, etc., by heating, melting and kneading natural cheese without adding a melting agent, filling the kneaded cheese in a container and cooling the cheese. CONSTITUTION: Natural cheese is heated, melted, sterilized, filled in a container and cooled. The heating is carried out at 80W85°C for 3min to give 41W45% moisture content in the product and Cheddar, Gouda cheeses and other kinds are used together. Stirring force is set at ≥90r.p.m. at 1.5m kneader diameter and temperature in filling in a container is set at 75W80°C. The kneading is carried out at ≥50°C temperature for 5W15min not to leave the cheese at ≥80°C for ≥30min. The stirring is carried out in a deaerated atmosphere. The viscosity in filling is adjusted to ≤600P and the average temperature in the outer peripheral part and inner part of the product block is reduced to ≤50°C within 60min after filling. COPYRIGHT: (C)1988,JPO&Japio | ||||||
| 45 | Production of processed cheese without using molten salt | JP27807884 | 1984-12-31 | JPS61158746A | 1986-07-18 | IMAZU YOZO; FUJINAGA TAKESHI |
| PURPOSE: To obtain the titled product having excellent preservability, without using molten salt, by adding water to crushed natural cheese, and treating the cheese with an ultrafine high-pressure mill, thereby effecting the emulsification and sterilization of the cheese at a high temperature generated by the heat of high-pressure milling process. CONSTITUTION: Natural cheese (preferably Cheddar cheese, etc.) is crushed, and mixed with preferably ≥ 5% water. The hydrated cheese is treated with an ultrafine high-pressure mill to effect the simultaneous emulsification and sterilization at 50W75°C. The emulsified cheese is deaerated and filled and packed by conventional method. The deaeration is carried out preferably by using an indirectly heating emulsification pan having double-wall structure and furnished with an evacuation means. COPYRIGHT: (C)1986,JPO&Japio | ||||||
| 46 | Production of fermented dairy products | JP3120481 | 1981-03-06 | JPS57146546A | 1982-09-10 | AKATSUKA SHINICHIROU |
| PURPOSE: Yeast hydrolyzate or a mixture thereof with albumen hydrolyzate is added to a fermented dairy product to remove the moldy smell of the product and to improve its mild taste. CONSTITUTION: Yeast hydrolyzate is, e.g., a product obtained by destructing cell walls of yeast such as beer, bread or SAKE yeast chemically, physically or biologically, and albumen hydrolyzate is obtained by hydrolyzing albumen with an acid or enzyme. The yeast hydrolyzate or a mixture thereof with the albumen hydrolyzate is added to a fermented dairy product such as natural cheese, processed cheese or yoghurt, preferably by 0.05W0.5% based on the final product. Generally, it is added when the product is stirred for homogination, right before it is packed in vessels or hot packed as the final product. COPYRIGHT: (C)1982,JPO&Japio | ||||||
| 47 | JPS5721969B1 - | JP13666174 | 1974-11-30 | JPS5721969B1 | 1982-05-11 | |
| 1,141,811. Improving the quality of meat, fish, cheese. VAESSEN-SCHOEMAKER HOLDING N.V. 9 Feb., 1966 [15 Feb., 1965], No. 5674/66. Headings A2B, A2D and A2E. A method of improving the quality of nutrients containing animal protein (e.g. tenderising) comprises treating the nutrient with an improving agent comprising a basic amino acid and/or salt thereof. The nutrient may be meat (e.g. beef, ham, pork, sausage), cheese or fish (e.g. cod). The improving agent may be in the form of a solution or solid. The nutrient may be rubbed, sprinkled, brushed, injected or mixed with or dipped in the improving agent. The improving agent may produce a solution in water having a pH of at least 6. The agent preferably comprises α-mono basic amino acid but may comprise #- or γ-amino acid. The amino acid may be glycine, lysine, arginine, methionine, cystine, histidine, proline, oxyproline, phenylalamine, tyrosine, or tryptophan and may be prepared by the hydrolysis of protiens (e.g. gelatin, casein, fibrin, serium albumin, haemoglobin, zein, keratin). The improving agent may also comprise table salt, ethylenediaminetetraacetic acid and salts thereof, orthopyro- and poly-phosphates, citrates, nitrates, nitrites, lactates, tartrates, nitrilotriacetic acid, ascorbic acid and salts thereof and carbohydrates. In Example IV hams are injected with the agent, treated in brine, and, after removal of the bones, cooked, cooled and cooked. In Example IX hams are injected with the agent, treated in brine, reinjected with agent, canned and cooked or pasteurised. In Example VIII the agent is mixed with sausage filling comprising beef and fat, during mincing. The product was filled into casings which were then dried, smoked and cooked. In Example X the agent is mixed with a ground mixture of Edam and Gouda cheese. The resultant mass was melted and cooled. In Example XI cod pieces are soaked in the agent and frozen. | ||||||
| 48 | Cheese bread | JP1091081 | 1981-01-29 | JPS56158050A | 1981-12-05 | MATSUKUSU SHIYUPURENGERU |
| 49 | JPS5515183B1 - | JP7391271 | 1971-09-23 | JPS5515183B1 | 1980-04-22 | |
| 50 | Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat | US15134017 | 2016-04-20 | US09833008B2 | 2017-12-05 | Jennifer Louise Kimmel; Amanda Jane Criezis; Olugbenga Diyaolu; Tracy Joella Sanborn |
| Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts. | ||||||
| 51 | Processed cheese without emulsifying salts | US14964203 | 2015-12-09 | US09532584B2 | 2017-01-03 | Gary Francis Smith; Edwin 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. | ||||||
| 52 | EMULSIFYING SALT-FREE CHEESE AND METHOD OF MAKING THEREOF HAVING A BLEND OF SHEARED AND NON-SHEARED FAT | US15134017 | 2016-04-20 | US20160227806A1 | 2016-08-11 | Jennifer Louise Kimmel; Amanda Jane Criezis; Olugbenga Diyaolu; Tracy Joella Sanborn |
| Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts. | ||||||
| 53 | METHOD FOR PRODUCING AN INGREDIENT HAVING THE SAME FUNCTIONALITIES AS MELTING SALTS, INGREDIENT AND USE | US15024944 | 2014-09-25 | US20160213017A1 | 2016-07-28 | Delphine Naegele; Romain Percreaux; Phillipe Vareille; Charlotte De Roquemaurel |
| The invention relates mainly to a method for producing an ingredient having the same functionalities as a melting salt, said method comprising at least one step of extracting citrates contained in a dairy fraction. Preferably, the dairy fraction is a milk serum. Advantageously, the step of citrate extraction is carried out by passing a milk serum through an anionic column and recovering the anionic eluate loaded with citrates. The anionic eluate loaded with citrates is then concentrated, mixed with a drying base, then dried, in order to obtain an ingredient in powder form. | ||||||
| 54 | DAIRY PRODUCT AND PROCESS | US14015851 | 2013-08-30 | US20130344198A1 | 2013-12-26 | 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. | ||||||
| 55 | DAIRY PRODUCT AND PROCESS | US13484879 | 2012-05-31 | US20120294979A1 | 2012-11-22 | 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. | ||||||
| 56 | DAIRY PRODUCT AND PROCESS | US13272066 | 2011-10-12 | US20120027887A1 | 2012-02-02 | 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. | ||||||
| 57 | Dairy product that does not contain emulsification salts and process for making same | US10474289 | 2002-04-08 | US07582323B2 | 2009-09-01 | Ron M. Aird; Richard H. Archer; Paul Deuritz; Frank P. Dunlop; Marcellus Gesterkamp |
| The present invention is directed to a process for making fat-containing dairy based food products such as cheese, without the use of emulsification salts and products made by the process. | ||||||
| 58 | Dairy product that does not contain emulsification salts and process for making same | US10474289 | 2004-07-26 | US20040224069A1 | 2004-11-11 | Ron M. Aird; Richard H. Archer; Paul Deuritz; Frank P. Dunlop; Marcellus Gesterkamp |
| The present invention is directed to a process for making fat-containing dairy based food products such as cheese, without the use of emulsification salts and products made by the process. | ||||||
| 59 | Process for making cheese | US10086134 | 2002-02-27 | US20030008056A1 | 2003-01-09 | Thomas Henry; Charles Hunt; Jerry Urben |
| An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is coagulated to form a coagulum comprising curd and whey. The coagulum is cut and the whey is removed therefrom, thereby leaving the curd. The curd is heated and kneaded to produce a fiberous mass. An extender is added to the curd or to the fiberous mass, and the extender comprises at least one source of fat. The fiberous mass is processed to produce a cheese product. By this method. By this method, the casein/fat ratio can be increased early in the process so that less fat is wasted through removal with the whey. The fat content of the cheese product can then increased later in the process through the use of the extender, thereby creating a more cost-effective product. | ||||||
| 60 | Stabilizer for prepared foodstuff | US10023687 | 2001-12-18 | US06500477B2 | 2002-12-31 | Miles D. Wofford |
| The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna. | ||||||
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