| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | 전단된 및 비-전단된 지방의 혼합물을 갖는 에멀션화 염-무첨가 치즈 및 그를 제조하는 방법 | KR1020157021057 | 2014-03-03 | KR1020150126823A | 2015-11-13 | 킴멜제니퍼루이스; 크리지스아만다제인; 디야올루올루그벤가; 샌본트레이시조엘라 |
| 특유의바이모달입자크기분재를갖는치즈제품을형성하기위한전단된및 비-전단된양의지방으로부터수득된에멀션화염-무첨가, 가공치즈및 이러한에멀션화염-무첨가, 가공치즈를제조하는방법이여기에기재된다. 상기방법및 치즈는에멀션화염 없이가열동안좋은용융성및 낮은지방분리를제공하는가공치즈중 지방대 단백질안정성을달성한다. | ||||||
| 102 | 치즈의 제조방법 | KR1020057018030 | 2004-04-27 | KR100700067B1 | 2007-03-28 | 다카하시기요타카; 미야우치기요타카; 미즈노레이; 미야카와히로시; 오치히로시 |
| 치즈 커드를 온탕 내에서 연압하는 공정을 갖는 치즈의 제조방법에 있어서, 상기 치즈 커드와, 칼슘과 결합 또는 흡착할 수 있는 식감 개량제를 상기 연압 전 또는 연압과 동시에 접촉시키는 공정을 설치한다. 치즈 커드를 온탕 내에서 연압하는 공정을 거쳐 제조되는 치즈의 검상의 점착성의 식감, 딱딱한 고무상의 잘게 씹기 어려운 식감, 소성하여 먹었을 때에 입에 남는 식감을 개선하여, 떡과 같이 탄력이 있는 양호한 식감이 얻어지도록 한다. | ||||||
| 103 | 치즈의 제조방법 | KR1020057018030 | 2004-04-27 | KR1020050121696A | 2005-12-27 | 다카하시기요타카; 미야우치기요타카; 미즈노레이; 미야카와히로시; 오치히로시 |
| A process for producing a cheese involving the step of kneading a cheese curd in warm water, wherein the step of contacting the cheese curd with a texture-improving agent capable of binding to calcium or adsorbing the same is employed before or simultaneously with the kneading. Thus, the gummy and sticky texture or the gummy and chewy texture of a cheese produced by using the step of kneading a cheese curd in warm water, or the texture of a baked cheese remaining in mouth after eating can be improved to thereby give a favorable and elastic texture just like rice cake (mochi). | ||||||
| 104 | 유제품과 이의 제조 방법 | KR1020047012828 | 2003-02-18 | KR1020040103939A | 2004-12-09 | 존스톤키스; 메인앨런; 엘스톤피터두들리; 문로피터아론; 부왈다로버트제이 |
| 본 발명은 치즈 제조의 새로운 방법에 관한 것으로서, 상기 방법은 인라인식 연속 유동 방법으로 작은 커드 입자로 분해되는 응괴의 생성, 유청으로부터 커드 입자의 분리, 및 그 다음에 커드 입자를 치즈 덩어리로 가열 및 기계적 가공하는 것을 특징으로 한다. | ||||||
| 105 | CHEESE-MAKING METHOD | PCT/FR0104172 | 2001-12-21 | WO02051256A3 | 2003-05-22 | CHOULET ALAIN; GAULIER JEAN-PAUL |
| The invention concerns a method for making cheese products having a living flora, characterised in that it comprises the following steps: a) providing a mixture comprising not less than 10 % of at least a process cheese and not more than 90 % of at least a natural cheese having a dry extract more than 45 %; b) heat treatment at a temperature less than 90 DEG C and mechanical treatment under low shearing, to obtain limited destructuring of the protein structure of the resulting cheese mass; c) shaping the cheese obtained at the preceding step, optionally before or after cooling the cheese mass; and d) packaging the resulting product. | ||||||
| 106 | NEW CHEESE-BASED FOOD PREPARATIONS | EP16728226.8 | 2016-05-17 | EP3297449A1 | 2018-03-28 | BIANCHI, Maurizio |
| New cheese-based food preparations are described, with or without melting salts, realized with the aid of a particular formulation based on pea starch and vegetable fibers. Further, a process for thereof preparation is described. Such preparations, obtainable without resorting to artificial additives or with a limited recourse to them, have a high nutrient/ healthy content, and show a suitable consistency to be further processed through the industrial procedures of slicing, dicing or grinding and the like. | ||||||
| 107 | Semi-hard cheese with Mozzarella-like textural properties, and its preparation | EP07119095.3 | 2007-10-23 | EP2052625B1 | 2017-12-13 | Penders, Johannes Antonius; van Haren, Anna Maria Catharina |
| The invention pertains to a semi-hard cheese, preferably a Gouda, Edam or Maasdam, having stringiness characteristics of a pasta filata cheese, wherein said cheese has a total amino acid (AN) content and a soluble nitrogen (SN) content, based on total nitrogen (TN) content, in the range of 1 - 10 % and 4 - 19 %, respectively. The invention also pertains to a process for preparing a semi-hard cheese having a moisture fat-free content (MFFB) of 57 - 63 %, wherein 20 - 80 wt%, based on the total weight of the finished cheese, of ripened semi-hard cheese, optionally after milling, is added to the curd of a pasta filata cheese or of an unbrined semi-hard cheese curd, provided that the pH of said curd is in the range of 5.1 - 5.4, where after the mixture of ripened semi-hard cheese and pasta filata cheese is subjected to cooking and stretching, wherein said cooking involves steam, where after said cheese is subjected to 5 - 9 °C for a period of at least 1 week, to obtain a semi-hard cheese having stringiness characteristics of a pasta filata cheese. | ||||||
| 108 | EMULSIFYING SALT-FREE CHEESE AND METHOD OF MAKING THEREOF HAVING A BLEND OF SHEARED AND NON-SHEARED FAT | EP14712439.0 | 2014-03-03 | EP2964034A1 | 2016-01-13 | KIMMEL, Jennifer Louise; CRIEZIS, Amanda Jane; DIYAOLU, Olugbenga; SANBORN, Tracy Joella |
| 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. | ||||||
| 109 | Cheese products with enhanced melt and methods | EP11179713.0 | 2011-09-01 | EP2425719A3 | 2015-06-10 | Roesch, Rodrigo R.; Rivera, Edwin Gerardo |
Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off, One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm. |
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| 110 | PROCEDE DE FABRICATION DE FROMAGES | EP01995772.9 | 2001-12-21 | EP1345497B1 | 2011-04-27 | CHOULET, Alain; GAULIER, Jean-Paul |
| The invention concerns a method for making cheese products having a living flora, characterised in that it comprises the following steps: a) providing a mixture comprising not less than 10 % of at least a process cheese and not more than 90 % of at least a natural cheese having a dry extract more than 45 %; b) heat treatment at a temperature less than 90 °C and mechanical treatment under low shearing, to obtain limited destructuring of the protein structure of the resulting cheese mass; c) shaping the cheese obtained at the preceding step, optionally before or after cooling the cheese mass; and d) packaging the resulting product. | ||||||
| 111 | PROCESS FOR MAKING A DAIRY PRODUCT THAT DOES NOT CONTAIN EMULSIFICATION SALTS | EP02720686.1 | 2002-04-08 | EP1385387B1 | 2010-08-18 | AIRD, Ron, M; ARCHER, Richard, H; DEURITZ, Paul, Andreas; DUNLOP, Frank, P; GESTERKAMP, Marcellus, Franciscus |
| 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. | ||||||
| 112 | Verfahren zum Herstellen von fermentierten Milchprodukten, insbesondere Mozarella | EP08105437.1 | 2008-09-25 | EP2168429A1 | 2010-03-31 | Meyer, Markus; Hofacker, Dieter; Henning, Marco |
Die Erfindung betrifft ein Verfahren zum Herstellen eines fermentierten Milchprodukts, insbesondere Mozzarella, umfassend die Schritte: a) Beschicken eines Extruders mit einem Vorprodukt, insbesondere Cagliata; b) Fördern des Vorprodukts entlang des sich innerhalb des Extruders erstreckenden Förderwegs zwischen der Beschickungsöffnung und der formgebenden Austrittsöffnung des Extruders; c) Zusetzen von Salz, insbesondere Kochsalz, zu dem Vorprodukt während des Extrusionsprozesses; wobei ein Extruder eingesetzt wird, welcher ein L/d Verhältnis von ≥ 12, vorzugsweise im Bereich von 20 bis 48, besonders bevorzugt im Bereich von 28-40 aufweist. Das erfindungsgemässe Verfahren ermöglicht eine Vereinfachung bekannter Herstellungsverfahren bei gleicher Produktqualität.
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| 113 | Semi-hard cheese with Mozzarella-like textural properties, and its preparation | EP07119095.3 | 2007-10-23 | EP2052625A1 | 2009-04-29 | Penders, Johannes Antonius; van Haren, Anna Maria Catharina |
The invention pertains to a semi-hard cheese, preferably a Gouda, Edam or Maasdam, having stringiness characteristics of a pasta filata cheese, wherein said cheese has a total amino acid (AN) content and a soluble nitrogen (SN) content, based on total nitrogen (TN) content, in the range of 1 - 10 % and 4 - 19 %, respectively. The invention also pertains to a process for preparing a semi-hard cheese having a moisture fat-free content (MFFB) of 57 - 63 %, wherein 20 - 80 wt%, based on the total weight of the finished cheese, of ripened semi-hard cheese, optionally after milling, is added to the curd of a pasta filata cheese or of an unbrined semi-hard cheese curd, provided that the pH of said curd is in the range of 5.1 - 5.4, where after the mixture of ripened semi-hard cheese and pasta filata cheese is subjected to cooking and stretching, wherein said cooking involves steam, where after said cheese is subjected to 5 - 9 °C for a period of at least 1 week, to obtain a semi-hard cheese having stringiness characteristics of a pasta filata cheese. |
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| 114 | Processed cheese without emulsifying salts | EP08159303.0 | 2008-06-27 | EP2027776A1 | 2009-02-25 | Smith, Gary Francis |
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. |
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| 115 | DAIRY PRODUCT AND PROCESS | EP03705554 | 2003-02-18 | EP1482780A4 | 2008-08-06 | JOHNSTON KEITH; MAIN ALLAN; ELSTON PETER DUDLEY; MUNRO PETER AARON; BUWALDA ROBERT J |
| The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate 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. | ||||||
| 116 | CO-EXTRUDED CHEESE SNACKS | EP02725465.5 | 2002-04-03 | EP1399029A1 | 2004-03-24 | ASHER, Yashavantkumar J.; NURIT, Pierre; POKOJSKI, Larry R.; ROBERT, Sebastian; FALCETTA, Jean F. |
| A cheese snack (10) includes an extruded annular cheese product (12) and a flavoring core (11) co-extruded within the cheese product. The core is normally flowable at room temperature. The product and core have substantially planar end faces with the core being exposed at the end faces. The cheese snack is processed such that the core does not substantially flow out of the cheese product prior to consumption when the product is stored at room temperature. | ||||||
| 117 | USE OF MESOMORPHIC PHASES IN FOOD PRODUCTS | EP91919493.6 | 1991-11-12 | EP0558523B2 | 1997-11-05 | HEERTJE, Isaäc; HENDRICKX, Hendricus Arnoldus Cornelis M.; KNOOPS, Albertje Johanna; ROYERS, Elias Cornelis; TURKSMA, Hessel |
| Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products. | ||||||
| 118 | Verfahren zur Herstellung von weitgehendst naturbelassenen energie-und nährwerteinstellbaren Lebensmitteln | EP85901404.5 | 1985-02-21 | EP0172245B1 | 1991-07-24 | LAUFER, Wolfgang |
| New process for producing milk preparation products sui generis with adjusted energetic and nutrient values, preferably lean in calories, fat and cholesterine, and without using chemically treated starting products nor chemically produced additives. To produce such milk preparations, original milk and/or a milk emulsion is used as basic ingredient and optionally one or a plurality of other food products as characteristic ingredient(s). The milk preparation products produced according to said process have, despite a low calorific value (mainly from 80 to 130 kcal) a composition of active and nutrient substances with improved, very natural, varied and equilibrated nutritive value which corresponds as to the appearance, the taste and the consistency, to the conventional comparable products. The preservation is improved with respect to conventional products. | ||||||
| 119 | Fermented milk product and process for producing the same | EP82101690.4 | 1982-03-04 | EP0059942B1 | 1988-06-22 | Shin-ichiro, Akatsuka |
| 120 | MILCHZUBEREITUNGEN | EP85901404.0 | 1985-02-21 | EP0172245A1 | 1986-02-26 | LAUFER, Wolfgang |
| Nouveau procédé de fabrication de produits de préparations de lait suigeneris aux valeurs énergétiques et nutritives réglées, de préférence pauvres en calories, en graisses et en cholestérine, et ce sans utiliser de produits de départ traités chimiquement ni d'additifs fabriqués chimiquement. Pour la fabrication des nouvelles préparations de lait, on utilise le lait original et/ou une émulsion de lait en tant qu'ingrédient de base et, le cas échéant, un ou plusieurs autres produits alimentaires en tant qu'ingrédient(s) caractéristique(s). Les produits de préparation de lait fabriqués conformément à ce procédé ont, en dépit d'un pouvoir calorifique bas (principalement de 80 à 130 kcal.), une composition en substances actives et nutritives à valeur alimentaire améliorée et très naturelle, variée et équilibrée, qui correspond quant à l'aspect, au goût et à la consistance aux produits habituels comparables. La conservation est améliorée par rapport aux produits habituels. | ||||||
