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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 3053. Отображено 100.
05-01-2012 дата публикации

Premix emulsion

Номер: US20120003357A1
Автор: Hendrik Ruijter, Holger Blanke, Peter Schuler
Принадлежит: DSM IP ASSETS BV

Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.

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Номер записи: 1
17-05-2012 дата публикации

Method and apparatus for the elimination of bacteria from food

Номер: US20120118759A1
Автор: Lex Camany
Принадлежит: Individual

The present invention discloses a system and a method to eliminate E. Coli bacteria from various food products. When DC current is applied to any pathogen that is gram negative, it overrides the internal governing electrostatic charge that controls and causes the hydrophilic nature of E. Coli to be activated and rushes in water instantaneously. This results in E. Coli blowing itself up. This is E. Coli 's “Achilles heel”. Testing has shown when E. Coli is exposed to as little as 30 volts for approximately 30 seconds, 99.9% of ALL E. Coli were killed. 100% kill using 60 volts has been achieved through this invention.

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Номер записи: 2
27-12-2012 дата публикации

Method for producing a cheese product containing milk solids lower than or equal to 50% and comprising at least one cereal

Номер: US20120328759A1
Автор: Christophe Cheneval-Pallud
Принадлежит: Fromageries Bel SA

The invention relates to a method for producing a cheese product containing milk solids ≦50% and consisting of a mixture of melted cheese and of at least one cereal, and to a cheese product which may be produced by the method. The cheese product is characterized by a long shelf life, i.e. a shelf life which may be up to 4 months at room temperature.

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Номер записи: 3
03-01-2013 дата публикации

Reticulate Dairy Based Product

Номер: US20130004632A1
Автор: Christina Caroe, Jens Jorgen Sogaard Kristensen, Kathrine Kobke, Klaus Juhl Jensen, Lisbeth Bjerre Knudsen
Принадлежит: ARLA FOODS AMBA

The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said multiple individual threads of the dairy based product to obtain a reticulate dairy based product. Moreover the present invention pertains to a reticulate dairy based product obtainable by this method and to a reticulate dairy based product comprising a coherent network of multiple entangled individual threads of a dairy based product.

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Номер записи: 4
07-02-2013 дата публикации

Ready-To-Bake Batter And Methods Of Making The Same

Номер: US20130034642A1
Автор: Eleanore Brophy Eckstrom
Принадлежит: Individual

A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.

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Номер записи: 5
09-05-2013 дата публикации

METHOD FOR PRODUCING A DAIRY PRODUCT AND SYSTEM FOR PACKAGING THE SAME

Номер: US20130115348A1
Автор: Mattei Gianfranco
Принадлежит: S.p.A. Egidio Galbani

A method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method for facilitating the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of the pasta filata cheese. 1. A method for preparing and packaging a pasta filata cheese , comprising a step of substantially dry packaging , i.e. , without preserving liquid , and heat packaging of said pasta filata cheese.2. The method according to claim 1 , wherein said step of substantially dry and heat packaging is carried out at a temperature higher than 50° C.3. The method according to claim 2 , wherein said temperature higher than 50° C. is a temperature of about 60° C.4. The method according to claim 1 , said method comprising the following steps:(a) standardisation of the milk such as to obtain a ratio of fat to proteins=1 and subsequent pasteurization of the standardized milk;(b) coagulation of the pasteurized milk by adding citric acid and a coagulant at a temperature ranging between 30° C. and 40° C.;(c) dripping of the curd obtained during step (b);(d) stretching of said curd in water added with salt and cream, such as to have a stretching liquid with a salt ratio of 1-2% by weight and a percentage of fat ranging between 7% and 12% by weight at a temperature higher than 80° C. and subsequent modelling into pieces of a preset shape;{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, '(e) the packaging as defined in and subsequent cooling of the packaged stretched paste for a time ranging between 0.5 and 1.5 hours.'}5. The method according to claim 4 , wherein said pasteurization of the standardized milk is carried out at a temperature of about 74° C. for about 18 seconds.6. The method according to claim 4 , wherein said coagulation is carried out at a temperature of about ...

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Номер записи: 6
16-05-2013 дата публикации

SHAPING AND COOLING DEVICE

Номер: US20130122169A1
Автор: Baur Wilhelm, Biggel Andreas, Burger Josef, Huber Wolfgang, Zeuschner Roland
Принадлежит: HOCHLAND NATEC GMBH

The invention relates to a method for cooling a flowable melted food material including: 1. A method for shaping and cooling a free-flowing molten food product comprising:(a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling belt wherein each cooling belt is continuous and has an outer surface and an inner surface, the first and second cooling belts are aligned at an angle between 45° arid 90° relative to horizontal, and the outer surface of the first cooling belt and the outer surface of the second cooling belt are spaced apart to form a gap having a top end and a bottom end;(b) introducing a free-flowing molten food product capable of forming a food product having a pasty consistency upon cooling at the top end of the gap;(c) counter-rotating the first and second cooling belts toward each other at the top end of the gap to draw the molten food product between the downward moving outer surfaces of the first and second cooling belts to form a strip of molten food product between the downward-moving outer surfaces of the first and second cooling belts; and(d) applying a cooling liquid to the inner surfaces of the first and second cooling belts to cool the free-flowing molten food product to form a strip of food product having a pasty consistency, whereby the strip of food is cooled simultaneously on both sides.2. The method of claim 1 , wherein the food product is cheese.3. The method of claim 2 , wherein the temperature of the strip of cheese exiting the device is approximately 5° C. to approximately 15° C.4. The method of claim 1 , wherein each cooling belt is a metal strip.5. The method of claim 1 , wherein the cooling liquid comprises water.6. The method of claim 4 , wherein the cooling liquid comprises water.7. The method of claim 1 , wherein the cooling liquid is applied to at least one inner surface at a temperature in the range from less than 0° C. to 3° C.8. The method of claim 7 , wherein the first ...

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Номер записи: 7
18-07-2013 дата публикации

Pharmaceutical Composition for Topical Application

Номер: US20130184242A1
Автор: Dov Tamarkin, Meir Eini
Принадлежит: Foamix Ltd

A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

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Номер записи: 8
25-07-2013 дата публикации

METHOD FOR PRODUCING CHEESE WITHOUT FERMENTATION AND RIPENING STEPS

Номер: US20130189414A1
Автор: Matsui Sanji
Принадлежит:

The object of the present invention is to offer a method for producing cheese without fermentation and ripening steps, enabling the production in a short time, while also producing cheese having a similar flavour and texture to cheese which has passed through fermentation and ripening, despite not passing through these steps. This method comprises steps of adding vinegar or acidulant to milk and mixing them, removing whey from a resultant mixture to recover a curd, adding, to said curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify, and cooling a resultant emulsion to solidify. 1. A method for producing cheese without fermentation and ripening steps , the method comprising steps of adding vinegar or acidulant to milk and mixing them , removing whey from a resultant mixture to recover a curd , adding , to said curd , an emulsifier , cooking salt , sodium bicarbonate and a yeast extract and heating them to emulsify , and cooling a resultant emulsion to solidify.2. The method as claimed in claim 1 , wherein said emulsifier claim 1 , cooking salt claim 1 , sodium bicarbonate and yeast extract were added after said curd is cooled to or below 40 degrees C.3. The method as claimed in any one of and claim 1 , wherein 0.3 to 0.9% by weight of said yeast extract is added claim 1 , based on weight of said curd.4. The method as claimed in claim 1 , wherein said milk is cow's milk.5. The method as claimed in claim 4 , wherein said milk is low temperature sterilized cow's milk claim 4 , and skimmed milk is further added to said curd and heated.6. The method as claimed in claim 1 , wherein said yeast extract is a yeast extract with a high content of nucleic acids.7. The method as claimed in claim 1 , wherein soy is further added to said curd and heated.8. The method as claimed in claim 1 , wherein high temperature sterilized milk and low temperature sterilized milk are used as said milk claim 1 , and a desired hardness of said ...

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Номер записи: 9
08-08-2013 дата публикации

Intermediate Moisture Bar Using A Dairy-Based Binder

Номер: US20130202745A1
Автор: Amanda Jane Criezis, Edward Charles Coleman, Gary Francis Smith, Juan R. Peebles, Kelly K. Harman, Olaf C. Kortum, Yinqing Ma
Принадлежит: Individual

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

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Номер записи: 10
08-08-2013 дата публикации

Food composition

Номер: US20130202773A1
Автор: Andrew Bufton
Принадлежит: Cadbury UK Ltd

A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.

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Номер записи: 11
26-09-2013 дата публикации

PROCESS FOR PRODUCING A SWEETENED CHEESE PRODUCT HAVING A DRY EXTRACT OF BETWEEN 30% AND 60% AND COMPRISING AT LEAST ONE CEREAL

Номер: US20130251880A1
Автор: Cheneval-Pallud Christophe
Принадлежит: FROMAGERIES BEL

The invention concerns a method for producing a sweet dairy product having a dry extract between 30 and 60%, consisting of a melted cheese base and at least one cereal, as well as a sweet dairy product obtainable by this method. The sweet dairy product is characterised by a long shelf life, i.e., an unrefrigerated shelf life of up to 4 months. 114-. (canceled)15. A method for producing a sweet cheese product having a dry extract between 30 and 60% and comprising a sweet melted cheese base and a cereal mixed therein , the method comprising: (i) 3-40 weight % of a dairy protein;', '(ii) 10-30 weight % of a fat;', '(iii) 5-15 weight % of a sugar;', '(iv) 0.1-3 weight % of an emulsifier, a texturing agent, or a combination thereof;', '(v) 0.1-0.5 weight % of an acid;', '(vi) water; and', '(vii) 3-15 weight % of the cereal, wherein the cereal is in a flour form, a cooked and hydrated form, or a combination thereof;, '(a) heat treating a mixture at a temperature between 80 and 145° C. for a duration between 3 seconds and 6 minutes, wherein the mixture comprises(b) hot packaging the heat-treated mixture at a temperature between 70 and 100° C.; and(c) cooling the hot-packaged mixture to a temperature between 5 and 15° C. thereby resulting in the sweet cheese product.16. The method of claim 15 , wherein the cereal is 5-10 weight % of the mixture and in flour form.17. The method of claim 15 , wherein the cooked and hydrated form of the cereal has a dry extract between 20 and 35%.18. The method of claim 15 , wherein the cereal is selected from the group consisting of rice claim 15 , wheat claim 15 , barley claim 15 , maize claim 15 , millet claim 15 , sorghum claim 15 , quinoa claim 15 , and combinations thereof.19. The method of claim 15 , wherein the cereal has an amylose content that is less than or equal to 10%.20. The method of claim 15 , wherein the dairy protein is selected from the group consisting of whole milk powder claim 15 , skim milk powder claim 15 , caseins ...

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Номер записи: 12
02-01-2020 дата публикации

VAPOR PRESSURE CONTROL SYSTEM FOR DRYING AND CURING PRODUCTS

Номер: US20200000111A1
Автор: Sandelman David
Принадлежит:

A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls. 1. A system for controlling the drying of a product , said product having a specific vapor pressure , said product located within a conditioned space , said system comprising:a first sensor to determine the temperature in said conditioned space,a second sensor to determine the vapor pressure in said conditioned space, anda controller responsive to the vapor pressure or dew point in said conditioned space with respect to the vapor pressure of the product to control the aging of said product,wherein said controller comprises two independent PID control loops, one of said two PID control loops controls the temperature in said conditioned space and the other of said two PID control loops controls said vapor pressure or dew point of said conditioned space.2. A system according to claim 1 , wherein said first sensor determines the temperature in said conditioned space.3. A system according to claim 1 , wherein said controller controls the relationship between the vapor pressure of said product and the conditioned space vapor pressure.4. A system according to wherein said controller removes water vapor from said conditioned space to relieve the vapor pressure of said conditioned space.5. A system according to wherein said controller controls the amount and rate water is removed from said product.6. A system according to claim 5 , wherein said system comprises cooling coils claim 5 , said vapor pressure in said conditioned space controlling the ...

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Номер записи: 13
02-01-2020 дата публикации

TRANSVERSE CUTTING OF A MOVING FOOD PRODUCT

Номер: US20200001487A1
Автор: Ihler Alfred, Mueller Ralf, Vogel Thomas
Принадлежит: HOCHLAND SE

A cutting device, knife carrier suitable for use in the cutting device, a cutting system and method for cutting a strand of stacked bands of a food product are disclosed. The cutting device, knife carrier, cutting system and method combine a transverse cutting knife with a diagonal cutting knife disposed at an oblique angle with respect to the transverse cutting knife. The diagonal cutting knife diagonally cuts the stack simultaneously with transverse cutting of the stack by the transverse cutting knife to form substantially triangular prism shaped stacks made of corresponding substantially triangular shaped slices. A food product obtainable by the method is disclosed, wherein (a) the food product comprises at least two stacks of food product, wherein the edges of individual slices forming the hypotenuse of one substantially triangular prism shaped stack are disposed adjacent to the edges of the individual slices forming the hypotenuse of the other substantially triangular prism shaped stack in one-to-one relation to one another and/or (b) the substantially triangular footprint of each stack is in the form of a quadrilateral, wherein at least 80 percent of the surface area of the quadrilateral is triangular. 1. A cutting device for cutting a strand of stacked bands of a food product comprising:a knife carrier adapted for mounting two cutting knives at an oblique angle to each other,a transverse cutting knife having a cutting edge mounted on the knife carrier,a diagonal cutting knife having a cutting edge mounted on the knife carrier at the oblique angle relative to the transverse cutting knife,wherein the cutting edge of the transverse cutting knife is oriented in the same cutting direction as the cutting edge of the diagonal cutting knife.2. The cutting device according to claim 1 , wherein the diagonal cutting knife is disposed at an angle between 40° and 50° with respect to the transverse cutting knife.31111. The cutting device according to claim 1 , wherein the ...

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Номер записи: 14
07-01-2021 дата публикации

HETEROPOLYSACCHARIDES

Номер: US20210002389A1
Автор: MALJAARS Cornelia Elizabeth Paulina, Van Hee Pim
Принадлежит:

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products. 1Streptococcus thermophilus.. A fermented milk product comprising a heteropolysaccharide composed of at least about 90% , based on dry matter , of monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine , and wherein the heteropolysaccharide has a molecular weight of 400 kDa to 4000 kDa , wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine , and wherein the pentasaccharide has the following composition:glucose:galactose:rhamnose:N-acetylgalactosamine=2:1:1:1 , wherein the heteropolysaccharide is from2. The fermented milk product according to claim 1 , wherein the heteropolysaccharide comprises 30-50 mole % glucose claim 1 , 10-30 mole % galactose claim 1 , 10-30 mole % rhamnose and 10-30 mole % N-acetylgalactosamine and whereby the total mole % is 100%.3. The fermented milk product according to claim 2 , wherein the ratio of the mole % of glucose and the mole % of galactose is between ≥1.0 and ≤2.0.4. The fermented milk product according to claim 2 , wherein the heteropolysaccharide comprises 40 mole % glucose claim 2 , 20 mole % galactose claim 2 , 20 mole % rhamnose and 20 mole % N-acetylgalactosamine.5. The fermented milk product according to claim 1 , wherein the pentasaccharide is composed of 40 mole % glucose claim 1 , 20 mole % galactose claim 1 , 20 mole % rhamnose and 20 mole % N-acetylgalactosamine.6. The fermented milk product comprising the ...

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Номер записи: 15
14-01-2021 дата публикации

PROCESS FOR USING THERMAL TREATMENT TO MODIFY AND CONTROL THE MELT PROPERTIES OF NATURAL CHEESE

Номер: US20210007368A1
Автор: GUNTER GABRIELLE ALYSS, McLeod Jeremy, SHYNKARYK MYKOLA
Принадлежит: Hilmar Cheese Company

Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility. 1. A method of treating natural cheese comprising:obtaining a mass of fresh cheese;pressing the fresh cheese into a desired shape; andsubjecting the fresh cheese to ohmic heating while retaining the shape and functional properties of the fresh cheese;wherein ohmic heating alters chemistry and microbiota of the fresh cheese so that the fresh cheese retains the melt, stretch, oiling off, and functional properties of cheese curd without undergoing the associated aging process for a period of time extending from initial production to 52 weeks.2. The method of wherein the period of retention of properties may be increased by freezing the cheese.321. The method of claim wherein the desired shape is a block.421. The method of claim wherein the ohmic heating is employed at a range of 90-110° C.521. The method of claim wherein the ohmic heating is applied for a time ranging from 5 seconds to 12 hours.621. The method of claim wherein the ohmic heating is applied evenly through the mass of cheese.721. The method of claim wherein altering the chemistry of the fresh cheese comprises inactivating proteolytic and lipolytic enzymes and altering the microbiota of the fresh cheese comprises inactivation of microbial organisms.828. The method of claim wherein the inactivating of proteolytic and lipolytic enzymes and inactivation of microbial organisms slows down processes associated with the aging of cheese claim 1 , ...

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Номер записи: 16
27-01-2022 дата публикации

STABILIZED SEMISOLID FOOD PRODUCTS

Номер: US20220022509A1
Автор: GELLER Irena, GELLER Tomer
Принадлежит:

The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers. 110-. (canceled)11. An alcohol-containing semisolid food composition comprising a stabilizer , the stabilizer consisting essentially of ethanol , protein and water , wherein the composition is substantially devoid of gelling agents , comprises 3-40% w/w ethanol , 4-25% w/w protein , and 25-65% w/w water in total , and maintains a stable semisolid consistency at 20° C. for at least 24 hours , at least 48 hours or at least 72 hours.12. The composition of claim 11 , which maintains a stable semisolid consistency at 4° C. for at least 1-4 weeks.13. The composition of claim 11 , characterized by viscosity of 2-60 Pa·s claim 11 , measured at 20° C. at a constant shear rate of 100 l/s after 3 seconds claim 11 , in the absence of gel forming agents.14. The composition of claim 11 , characterized by final concentrations following addition of said stabilizer of 3-40% w/w ethanol claim 11 , 4-25% w/w protein claim 11 , 25-65% w/w water claim 11 , 6-10% w/w fat claim 11 , and 17-27% w/w carbohydrates claim 11 , or wherein said protein is obtained from whey claim 11 , soy claim 11 , pea and/or rice concentrates or isolates.15. The composition of claim 11 , having a continuous flowable or spreadable matrix claim 11 , wherein said food composition is selected from the group consisting of a condiment claim 11 , sauce claim 11 , ...

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Номер записи: 17
09-01-2020 дата публикации

BETA-CASEINS AND GUT MICROBIOTA

Номер: US20200008458A1
Автор: Babidge Catherine Mary, Clarke Andrew John, Ni Jiayi
Принадлежит:

Improving the balance of beneficial gut microbiota of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that has a proline at position 67 of the beta-casein amino acid sequence. 1. A method of improving levels of beneficial gut microbiota of an animal by ingesting a composition containing beta-casein or by providing to an animal a composition containing beta-casein , wherein at least 75% by weight of the beta-casein is a beta-casein variant that has a proline at position 67 of the beta-casein amino acid sequence.2. A method as claimed in wherein the beta-casein variant is A2 beta-casein claim 1 , A3 beta-casein claim 1 , D beta-casein claim 1 , E beta-casein or I beta-casein.3. A method as claimed in wherein the beta-casein variant is A2 beta-casein.4. A method as claimed in wherein the beta-casein comprises at least 90% by weight A2 beta-casein.5. A method as claimed in wherein the beta-casein comprises 100% A2 beta-casein.6. A method as claimed in wherein improved gut microbiota is assessed by measuring the levels of one or more short-chain fatty acids in a faecal sample.7. A method as claimed in wherein the one or more short-chain fatty acids are selected from the group comprising acetic acid claim 6 , propanoic acid and butanoic acid claim 6 , or an ester thereof.8. A method as claimed in wherein the composition is milk or a milk product.9. A method as claimed in wherein the milk is fresh milk claim 8 , milk powder claim 8 , liquid milk reconstituted from powder claim 8 , skim milk claim 8 , infant formula claim 8 , homogenised milk claim 8 , condensed milk claim 8 , evaporated milk claim 8 , pasteurised milk claim 8 , or non-pasteurised milk.10. A method as claimed in wherein the milk product is cream claim 8 , yoghurt claim 8 , quark claim 8 , cheese claim 8 , butter claim 8 , or ice cream.11. A method as claimed in wherein the animal is a human.12. A method of promoting the ...

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Номер записи: 18
03-02-2022 дата публикации

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

Номер: US20220030897A1
Автор: Gurin Michael H., Konopacki Andrew
Принадлежит: Omega Foods, LLC

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

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Номер записи: 19
19-01-2017 дата публикации

Smooth cottage cheese and cottage cheese product, process and method

Номер: US20170013853A1
Автор: Ganjuan LUO
Принадлежит: GAY LEA FOODS CO-OPERATIVE Ltd

The present disclosure relates generally to smooth cheese products and method of producing smooth cheese products.

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Номер записи: 20
19-01-2017 дата публикации

Cheese Cave

Номер: US20170013854A1
Автор: Sennett Jessica
Принадлежит:

A cheese cave with adjustable shelves for storing cheeses and improving cheese quality by maintaining preferable temperature and humidity levels, air exchange levels, and air circulation levels, using a water soaked block and a plurality of selectively adjustable ventilation holes. The number and positions of shelves are adjusted to accommodate cheeses of different sizes and also creates different regions allowing the maintenance of multiple microclimates within the cheese cave. 1. A cheese cave assembly comprising:a container comprised of a first side wall and a second side wall,said side walls fixedly attached to a bottom piece, a top piece, anda rear wall, said container having an anterior opening,a door operationally attached to the anterior opening of said container,a humidifier block composed of water absorbing matter resting on the bottom piece, anda plurality of shelves.2. A cheese cave assembly as set forth in claim 1 , wherein:said rear wall further comprises a plurality of vent holes and a means of selectively opening and closing said vent holes.3. A cheese cave assembly as set forth in claim 2 , wherein:the first side wall further comprises a plurality of supporting members, the second side wall further comprises a plurality of supporting members, said supporting members aligned so as to support one or more shelves, andsaid shelves being removable and capable of being inserted into the container such that a shelf may be supported by any one of the plurality of matched supporting members.4. A cheese cave assembly as set forth in claim 3 , wherein:said shelves have a front edge and a rear edge, said edges having a recess spanning the thickness of the shelf.5. A cheese cave assembly as set forth in claim 3 , wherein:said shelves further comprise a top surface, said top surface having a trough around the periphery of said top surface.6. A cheese cave assembly as set forth in claim 3 , wherein:the bottom piece further comprises a recess in which the ...

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Номер записи: 21
18-01-2018 дата публикации

Cooked Filled Cheese Product and Method of Making Same

Номер: US20180014551A1
Автор: MATHEW John Mampra, RIVNER Joshua S.
Принадлежит:

A cooked filled cheese product comprises an unbattered processed cheese coating around a filling. The filled cheese product is unbattered and unbreaded and retains its shape and filing throughout cooking, freezing, and/or subsequent reheating prior to consumption. The method of making the cheese product comprises cold extrusion of the cheese and filling, followed by cooking without any batter or breading resulting in a fried product having substantially no oil uptake. The cooking step may comprise frying to produce a fried filled cheese product. 1. A method of making a food product comprising the steps of:co-extruding a cheese material and a filling material to form a co-extruded food product comprising an edible core of the filling material and an outer coating of the cheese material, wherein the cheese material is a processed cheese free of starch, the co-extruded food product comprising an oil content; andcooking the co-extruded food product to form an unbattered cooked cheese product comprising substantially the same oil content as the co-extruded food product prior to cooking.2. The method of further comprising a cutting step prior to the cooking of the co-extruded food product to form a plurality of unbattered cooked cheese products.3. The method of wherein the cheese material comprises a pH of less than 6.4. The method of wherein the cheese material comprises a pH of between about 5 and less than 6.5. The method of wherein the co-extruded food product comprises a shape substantially identical to that of the unbattered cooked cheese product.6. The method of comprising the step of freezing the unbattered cooked cheese product to produce a frozen filled cheese product for subsequent re-heating.7. The method of wherein the unbattered cooked cheese product is frozen to less than or about −10° F.8. The method of wherein the cooking step comprises frying to an internal core temperature of about 140° F.9. The method of wherein the co-extruding step is performed at a ...

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Номер записи: 22
15-01-2015 дата публикации

Carnallite Preparation and Uses Thereof In Edible Applications

Номер: US20150017285A1
Автор: Effenberger Reinhard, Heidolph Barbara Bufe, Stachiw Nancy, Stover Frederick S., Zhou Lirong
Принадлежит:

The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products. 1. A food grade Carnallite salt preparation comprising a non-synthetic Carnallite that is substantially free of ammonia , and wherein the preparation comprises not greater than about 20% sodium chloride by weight and not greater than about 0.5% bromide by weight.2. The food grade Carnallite salt preparation of claim 1 , wherein the preparation comprises not greater than about 10% sodium chloride by weight and not greater than about 0.4% bromide by weight.3. The food grade Carnallite salt preparation of claim 2 , wherein the preparation comprises not greater than about 7% sodium chloride by weight.4. The food grade Carnallite salt preparation of claim 1 , wherein the preparation comprises from about 25% to about 40% magnesium chloride by weight and from about 20% to about 30% potassium chloride by weight.5. The food grade Carnallite salt preparation of claim 4 , wherein the preparation comprises from about 31% to about 35% magnesium chloride by weight and from about 21% to about 26% potassium chloride by weight.6. The food grade Carnallite salt preparation of claim 1 , wherein the preparation comprises not greater than about 10 mg/kg of total organic carbon.7. The food grade Carnallite salt preparation of claim 1 , wherein the preparation comprises a total heavy metals content of not greater than about 10 mg/kg.8. The food grade Carnallite salt preparation of claim 7 , wherein the preparation ...

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Номер записи: 23
21-01-2021 дата публикации

USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT

Номер: US20210015115A1
Автор: McCormick Casey
Принадлежит:

The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria, with the provision that that it does not comprise any strain of mesophilic lactic acid bacteria, and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. 111-. (canceled)12. A method for manufacturing a strained fermented dairy product comprising the following successive steps:(a) providing a dairy product,(b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria, with the provision that that it does not comprise any strain of mesophilic lactic acid bacteria, and fermenting the dairy product to obtain a fermented dairy product, and 'wherein the strained fermented dairy product has a total protein content between 8% and 16%.', '(c) separating a liquid whey from the fermented dairy product by centrifugation to obtain a strained fermented dairy product,'}13. The method according to claim 12 , wherein the dairy product provided in step (a) has a total protein content comprised between 2.8% and 4.6% (w/w).14StreptococcusLactobacillusBifidobacterium. The method according to claim 12 , wherein the strain of thermophilic lactic acid bacteria is selected from sp. claim 12 , sp. claim 12 , sp. and combinations thereof.15Lactobacillus delbrueckiibulgaricus, Streptococcus thermophilus. The method according to claim 12 , wherein the strain of thermophilic lactic acid bacteria is selected from subsp. and combinations thereof.16. The method according to claim 12 , wherein the lactase is added before the culture of bacteria.17. The method according to claim 16 , wherein the lactase is added 10 min to 40 min before the culture of ...

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Номер записи: 24
26-01-2017 дата публикации

Method to produce cheese chips and raised cheese chips

Номер: US20170020155A1
Автор: Radas Paulina, Radas Pawel
Принадлежит:

A method to produce cheese chips, consisting in provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm, the porosity does exceed 40%, and the crunchiness does exceed 4. 115.-. (canceled)16. A method to produce cheese chips , comprising the steps of:providing cheese slices;drying the cheese slices;cooling the cheese slices;freezing the cheese slices after the drying and cooling step; andraising the cheese slices by rapid water evaporation by application of microwave and vacuum drying;thereby providing cheese chips.17. A method according to claim 16 , wherein:the drying step comprises drying the cheese slices are at a temperature from 20° C. to 90° C. for 30 minutes to 200 minutes until reaching the humidity level of 10% to 50%; andthe cooling step follows the drying step and comprises cooling the cheese slices air having a temperature of about 15° C.18. A method according to claim 16 , wherein: checking the cheese with a metal detector; and', 'after checking the cheese with a metal detector, slicing the cheese with a slicer into slices 1 mm to 7 mm thick and 10-80 mm long;, 'the providing cheese slices step comprisesthe method further comprising checking the cheese slices for any foreign bodies;the freezing step comprising disposing the cheese slices in a cold air stream having a temperature below minus 20° C. for 5 to 40 minutes.19. A method according to claim 16 , wherein:the raising step is carried out in a microwave and vacuum drier for 1 min to 20 mins at a pressure of 15 to 100 hPa.20. A method according to claim 16 , wherein:the cheese chips are dried to a humidity level below 9% thereby producing a crunchiness effect; andthe dried cheese chips are screened on a sieve screen and an ...

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Номер записи: 25
24-01-2019 дата публикации

CHEESE PRODUCTS WITH ADDED MODIFIED PYRODEXTRINS

Номер: US20190021358A1
Автор: HEIGIS John R., KLEMASZEWSKI Joseph L.
Принадлежит: Cargill, Incorporated

Cheese products comprising less than 10 wt % modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and stretch characteristics as compared to a cheese product without added modified pyrodextrin. 1. A cheese product comprising:a modified pyrodextrin cheese product, wherein less than 20 wt % of the modified pyrodextrin cheese product is a modified pyrodextrin, and wherein the modified pyrodextrin cheese product has similar melt, firmness and stretch characteristics compared to a cheese product without added modified pyrodextrin.2. The cheese product of claim 1 , wherein less than 15 wt % of the modified pyrodextrin cheese product is a modified pyrodextrin.3. The cheese product of claim 1 , wherein less than 10 wt % of the modified pyrodextrin cheese product is a modified pyrodextrin.4. The cheese product of claim 1 , wherein the modified pyrodextrin is dextrinized starch.5. The cheese product of claim 1 , wherein the modified pyrodextrin is derived from dextrinized high-amylose starch claim 1 , waxy starch claim 1 , dent starch claim 1 , or combinations thereof.6. The cheese product of claim 1 , wherein the modified pyrodextrin is derived from a modified starch with octenylsuccinic anhydride claim 1 , wherein the modified pyrodextrin comprises 0.1 to 10 wt % octenylsuccinic anhydride.7. The cheese product of claim 6 , wherein the modified pyrodextrin comprises 0.25-3.4 wt % octenyl succinic anhydride.8. (canceled)9. (canceled)10. The cheese product of claim 1 , wherein the stretch characteristics are at least about 75% of the stretch characteristics of a cheese product without added modified pyrodextrin.11. The cheese product of claim 1 , wherein the melt characteristics are at least about 75% of the stretch characteristics of a cheese product without added modified pyrodextrin.12. The cheese product of claim 1 , wherein the firmness characteristics are at least about 75% of the stretch characteristics of ...

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Номер записи: 26
23-01-2020 дата публикации

Method for Making a Heat-treated Cheese

Номер: US20200022379A1
Автор: David Perry, Loren S. Ward, Michelle Ziemann, Valerie ARECHIGA
Принадлежит: Glanbia Nutritionals Ireland Ltd

Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.

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Номер записи: 27
23-01-2020 дата публикации

CONSUMABLES

Номер: US20200022387A1
Автор: GRAY Kimberley, HANSEN Chad Allen, JIA Zhonghua, NAMAN Charles Benjamin, SIMONS Christopher Todd, SLACK Jay Patrick, YANG Xiaogen
Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

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Номер записи: 28
01-02-2018 дата публикации

METHODS AND SYSTEMS OF MAKING CHEESE FORMS

Номер: US20180027837A1
Автор: Merrill Richard K., Tesfe Paulos
Принадлежит: Leprino Foods Company

Embodiments may include a method of making a cheese shape. The method may include providing a cheese-shaping system. The cheese-shaping system may include at least a first chilled roller belt. The method may also include supplying a cheese mass in molten form to the first chilled roller belt. A cheese sheet may then be formed on the first chilled roller belt. The method may further include cooling the cheese sheet through contact with the first chilled roller belt. In addition, the method may include forming and removing the cheese shape from the cooled cheese sheet. Furthermore, the method may include applying a liquid application to the cheese shape. 1. A method of making a cheese shape , the method comprising:supplying a cheese-shaping system, wherein the cheese-shaping system comprises at least a first chilled roller belt;providing a cheese mass of molten natural cheese to the first chilled roller belt;forming a cheese sheet on the first chilled roller belt;cooling the cheese sheet through contact with the first chilled roller belt;forming and removing the cheese shape from the cooled cheese sheet; andapplying a liquid application to the cheese shape.2. The method of claim 1 , wherein the method further comprises docking the cheese sheet to form holes in the cheese sheet.3. The method of claim 1 , wherein the liquid application comprises an anti-sticking agent that permits adjacent pieces of the stacked cheese shapes to be pulled apart without tearing.4. The method of claim 1 , wherein the liquid application comprises a functionality control agent.5. The method of claim 1 , wherein the cheese-shaping system comprises a second chilled roller belt aligned substantially parallel to the first chilled roller belt claim 1 , and wherein a first gap is formed between the first and second chilled roller belts that defines a first thickness of the cheese sheet in contact with both the first and second chilled roller belts.6. The method of claim 6 , wherein the cheese- ...

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Номер записи: 29
24-04-2014 дата публикации

CAROTENOID COLORING COMPOSITION

Номер: US20140113027A1
Автор: Lauridsen Dorthe, Madsen Bjoern, Moeller Jens
Принадлежит: CHR-HANSEN A/S

The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a suitable emulsifier and 2) crystalline carotenoid encapsulated in a suitable hydrocolloid, making it water-dispersible and thereby miscible with the oil-in-water emulsified carotenoid fraction, mixed in a ratio of between 1:100 to 100:1. The present invention further relates to a method for preparing the coloring composition, a method for preparing a food, beverage, animal feed, cosmetic or drug and a food, beverage, animal feed, cosmetic or drug comprising the coloring composition. 117-. (canceled)18. A liquid coloring composition comprising:a) an oil-in-water emulsion comprising a carotenoid dissolved in an oil phase, wherein the oil phase is emulsified in an aqueous phase using a suitable emulsifier and wherein the oil phase is present in an amount of between 5% (w/w) to 40% (w/w) of the oil-in-water emulsion; andb) a formulation of water dispersible carotenoid particles encapsulated with a suitable hydrocolloid, wherein the hydrocolloid is present in an amount of at least 0.5% (w/w) of the formulation;wherein the ratio of a):b) is between 1:100 to 100:1 and wherein the total carotenoid content of a) and b) is between 0.1% (w/w) to 15% (w/w) of the resulting liquid coloring composition.19. The liquid coloring composition according to claim 18 , wherein the oil phase is present in an amount of between 15% (w/w) to 25% (w/w) of a).20. The liquid coloring composition according to claim 18 , wherein the ratio of a):b) is between 1:10 to 10:1.21. The liquid coloring composition according to claim 18 , wherein the carotenoid is selected from the group consisting of beta-carotene claim 18 , alpha-carotene claim 18 , gamma-carotene claim 18 , zeaxanthin claim 18 , lutein claim 18 , cis/trans isomers thereof and combinations thereof.22. The liquid coloring composition according to ...

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Номер записи: 30
01-02-2018 дата публикации

METHOD FOR PRODUCING A FOOD PRODUCT BASED ON VINEGAR CREAM AND CHEESE CREAM AND A PRODUCT OBTAINED USING SUCH METHOD

Номер: US20180030395A1
Автор: CARANDINI Giovanni
Принадлежит:

A method for producing a food product based on vinegar cream and cheese cream, comprises the steps of providing at least one vinegar cream and at least one cheese cream, mixing at least one vinegar cream with at least one cheese cream in respective predetermined amounts, so as to obtain a food product having the characteristics of stability with long periods of preservation as well as particularly unique and pleasant flavour. 1. A method for producing a food product based on vinegar cream and cheese cream , characterised in that it comprises the steps of providing at least one vinegar cream and at least one cheese cream; mixing at least said at least one vinegar cream with said at least one cheese cream in respective predetermined amounts , so as to obtain a food product having the characteristics of stability with long periods of preservation.2. Method according to claim 1 , wherein said vinegar cream is obtained through the steps of mixing grape must and/or grape juice with vinegar claim 1 , balsamic vinegar and caramel; adding at least one first thickener claim 1 , so as to obtain suitable thickness and viscosity of said vinegar cream.3. Method according to claim 1 , wherein said vinegar cream is obtained through the steps of mixing grape must and/or grape juice with vinegar and with a condiment either based on vinegar and grape must or based on vinegar and grape juice; adding a first thickener claim 1 , so as to obtain suitable thickness and viscosity of said vinegar cream.4. Method according to any one of the preceding claims claim 1 , wherein said vinegar is white wine vinegar and/or red wine vinegar and/or de-coloured wine vinegar and/or apple cider vinegar claim 1 , and wherein said grape must and/or said grape juice are of the white and/or red type claim 1 , fresh claim 1 , cooked claim 1 , concentrated claim 1 , rectified claim 1 , and the like.5. Method according to any one of the preceding claims claim 1 , wherein said first thickener is modified starch. ...

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Номер записи: 31
01-02-2018 дата публикации

Fiber-Containing Carbohydrate Composition

Номер: US20180030489A1
Автор: Harrison Michael D., Hoffman Andrew J.
Принадлежит: Tate & Lyle Ingredients Americas LLC

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. 1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition , the process comprisingproviding an aqueous feed composition that comprises dextrose, the aqueous feed composition including at least 70% by weight on a dry solids basis of monosaccharides and oligosaccharides; andreacting the aqueous feed composition at a solids concentration of at least 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time in the range of 0.1-15 minutes sufficient to produce a product saccharide composition in which the concentration of non-linear saccharide oligomers is at least twice as high as the concentration of linear saccharide oligomers, and in which the ...

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Номер записи: 32
30-01-2020 дата публикации

Fiber-Containing Carbohydrate Composition

Номер: US20200032309A1
Автор: Andrew J. Hoffman, Michael D. Harrison
Принадлежит: TATE AND LYLE INGREDIENTS AMERICAS LLC

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

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Номер записи: 33
24-02-2022 дата публикации

METHOD TO INHIBIT STORAGE BROWNING IN CHEESE

Номер: US20220053787A1
Автор: Rankin Scott A.
Принадлежит:

Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages. 1. A method to inhibit browning in aged cheeses , the method comprising adding to a cheese during its manufacture an amount of a reducing agent , wherein the amount is effective to inhibit methylglyoxal-mediated browning of the cheese , then aging the cheese.2. The method of claim 1 , wherein the reducing agent is added to the cheese in an amount of from about 1 μg to about 500 μg of reducing agent per g of cheese.3. The method of claim 1 , wherein the reducing agent is added to the cheese in an amount of from about 1 μg to about 250 μg of reducing agent per g of cheese.4. The method of claim 1 , wherein the reducing agent is added to the cheese in an amount of from about 1 μg to about 200 μg of reducing agent per g of cheese.5. The method of claim 1 , wherein the reducing agent is added to the cheese in an amount of from about 1 μg to about 100 μg of reducing agent per g of cheese.6. The method of claim 1 , wherein the reducing agent contains at least one sulfur atom.7. The method of claim 1 , wherein the reducing agent is a thiol.8. The method of claim 1 , wherein the reducing agent is selected from the group consisting of glutathione claim 1 , sodium sulphite claim 1 , sodium bisulphite (sodium hydrogen sulphite) claim 1 , sodium metabisulphite claim 1 , potassium metabisulphite claim 1 , potassium sulphite claim 1 , calcium sulphite claim 1 , calcium hydrogen sulphite claim 1 , potassium hydrogen sulphite claim 1 , and sodium thiosulphate.9. The method of claim 8 , wherein the reducing agent is added to the cheese in an amount of from about 1 μg to about 500 μg of reducing agent per g of cheese.10. The method of claim 8 , wherein the reducing ...

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Номер записи: 34
24-02-2022 дата публикации

Acoustic treatment of brewed, matured or fermented food and related systems

Номер: US20220053802A1
Автор: Beat WAMPFLER
Принадлежит: Kaesehaus K3 GmbH, Kasehaus K3 GmbH

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

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Номер записи: 35
12-02-2015 дата публикации

Method and apparatus for separating and stacking slices of food

Номер: US20150044010A1
Автор: Andreas Biggel, Tobias Schellheimer
Принадлежит: HOCHLAND SE

Disclosed is a method for separating and stacking slices of food, in particular slices of cheese ( 2 ). In said method, a plurality of slices of food ( 2 ) is continuously conveyed by a feeding belt conveyor ( 3 ) such that the slices of food adjoin each other in rows. A rotating transfer roll ( 5 ) picks up the slices of food ( 2 ) from the feeding belt conveyor ( 3 ) and places same on top of each other in a stacking zone ( 4 ), the transfer roll ( 5 ) jointly accommodating a row of slices of food by means of a corresponding plurality of holding units ( 6 ). During rotation of the transfer roll, the individual slices of food ( 2 ) are separated from each other as a result of a relative movement of the holding units in the axial direction, and the separated individual slices ( 2 ) detach from the holding units ( 6 ) and are stacked on top of each other in the stacking zone ( 4 ).

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Номер записи: 36
10-03-2022 дата публикации

Puffed Cheese Product and Method

Номер: US20220071223A1
Автор: Long Maren Clark, Stout Emily
Принадлежит:

Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crunch, and minimal breakage during packaging and shipping. The method can also be used to produce cheese powders. 1. A method for making puffed cheese snacks , the method comprising the steps of:a) forming at least one cheese into cheese pieces having a thickness of from about 0.5 mm to about 3 inches;b) dehydrating the cheese pieces to form cheese pieces having a water activity of from about 0.30 to about 0.95; andc) heating the dehydrated cheese pieces using dielectric heating to produce puffing of the cheese pieces to form cheese puffs.2. The method of wherein the step of dehydrating the cheese pieces produces cheese pieces with a moisture gradient decreasing from the inside to the outside of the cheese pieces and a resulting skin covering the surface of each cheese piece.3. The method of wherein the step (b) of dehydrating the cheese pieces is performed as a two-stage process claim 1 , with stage 1 being the formation of a skin to coat each cheese piece while lower temperatures are used to remove moisture and frequent handling prevents the cheese pieces from adhering to each other claim 1 , and stage 2 being a further dehydration period at higher temperatures to achieve target moistures claim 1 , water activities claim 1 , and skin thicknesses.4. The method of wherein the dielectric heating is microwave heating.5. The method of wherein the dielectric heating is radio frequency heating.6. The method of wherein the cheese pieces can comprise at least one shape selected from the group consisting of animal shapes claim 1 , stars claim 1 , shapes of commonly identifiable objects claim 1 , cubes claim 1 , cuboids claim 1 , spheres claim 1 , ellipsoids claim 1 , cylinders claim 1 , cones claim 1 , triangular prisms claim 1 , hexagonal ...

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Номер записи: 37
01-03-2018 дата публикации

PROCESS FOR USING THERMAL TREATMENT TO MODIFY AND CONTROL THE MELT PROPERTIES OF NATURAL CHEESE

Номер: US20180055064A1
Автор: GUNTER GABRIELLE ALYSS, McLeod. Jeremy, SHYNKARYK MYKOLA
Принадлежит: Hilmar Cheese Company

Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility. 1. A method of producing a cheese for grilling or frying applications comprising:controlling a consistency of flow and shape of the cheese upon heating;controlling a degree of oiling off of the cheese; andcontrolling a desired degree of melting of the cheese while controlling the degree of oiling off of the cheese.2. The method of claim 1 , wherein the heating of the cheese is by the method selected from the group comprising steam claim 1 , infrared claim 1 , convection claim 1 , induction claim 1 , ohmic claim 1 , microwave claim 1 , radio frequency claim 1 , and a combination thereof.3. The method of further comprising modifying the chemistry of the cheese.4. The method of further comprising denaturing the proteins within a cheese mass.5. The method of further comprising inactivating proteolytic enzymes claim 1 , lipolytic enzymes claim 1 , and microbial organisms within the cheese.6. The method of claim 1 , wherein the age of the cheese ranges from fresh curd to 52 weeks.7. The method of claim 2 , wherein a desired temperature ranges from 50° C. to 170° C.8. The method of claim 1 , wherein the desired holding time ranges from 0 to 12 hours.9. The method of claim 2 , wherein the heating of the cheese uses an electrically conductive fluid.10. The method of claim 1 , wherein the cheese is treated in a form selected from the group comprising curd claim 1 , particles claim 1 , ground cheese claim 1 , ...

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Номер записи: 38
02-03-2017 дата публикации

FOOD BASED ON POPCORN AND CHEESE, AND RESPECTIVE PRODUCTION METHOD

Номер: US20170055560A1
Автор: Sangiacomo Francesca
Принадлежит: SAN LUCIO S.R.L.

A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. 11. A method for producing a food () based on popcorn and cheese , comprising the steps of:{'b': 2', '2, 'a) positioning a popcorn grain () substantially entire on a first sized amount of a first cheese or positioning a first sized amount of the first cheese on the popcorn grain ();'}{'b': 2', '2, 'b) heating the first amount of the first cheese up to obtain the melting directly on the surface of the popcorn grain () and the partial or whole inclusion of the popcorn grain () in a first layer of the first cheese; and'}{'b': '1', 'c) cooling the so obtained food ();'}{'b': '1', 'wherein said step b) provides for the melting of the first cheese without cooking and the first cheese has an initial moisture content of less than 35%, or step b) provides for the melting and cooking of the first cheese independently from its moisture level and the finished food () has a moisture content lower than 8%; and wherein no animal or plant fat is contemplated to be added to any of the ingredients.'}2. The method according to claim 1 , further comprising the step of:{'b': '2', 'd) positioning a second sized amount of the first cheese on the popcorn grain ();'}{'b': 2', '3, 'wherein the step d) is subsequent to the step a) and prior to the step b), and the step b) provides for the heating of the whole first cheese up to obtain the melting and/or the cooking thereof and to obtain the substantially complete inclusion of the popcorn grain () in a first layer () of the first cheese.'}322. The method according to claim 1 , wherein ...

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Номер записи: 39
05-03-2015 дата публикации

SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF

Номер: US20150064307A1
Автор: Meijer Willem Cornelis, Serrano Davalos Lourdes Mariela, Szewczyk Cecylia Agnieszka, Wagter Daniël
Принадлежит: CSK Food Enrichment B.V.

The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together. 118-. (canceled)20. The method according to claim 19 , wherein the shaped curd mass is allowed to ripen for at least 14 days.21. The method according to wherein the cheese has a fat content of 40 wt. % or less relative to the dry weight of the cheese.22. The method according to wherein the cheese has a fat content of 20 wt. % or less relative to the dry weight of the cheese.23Lactococcus lactisLactococcus lactislactisLactococcus lactiscremoris.. The method according to claim 19 , wherein the strain of subsp. comprises a strain of subsp. and optionally a further a strain of subsp.24. The method according to claim 19 , wherein the starter culture comprises a total count of mesophilic lactococci of at least 1.10cfu/g relative to the weight of the starter culture.25. The method according to claim 19 , wherein the starter culture further comprises thermophilic lactobacilli.26Streptococcus thermophilus. The method according to claim 19 , wherein the starter culture comprises 1.10or more cfu/g with respect to the weight of the starter culture.27. The method according to claim 19 , wherein the starter culture is provided in frozen or dried form.28. The method according to claim 19 , wherein the further ingredients are chosen as one or more ingredients selected from the group consisting of a calcium salt claim 19 , a nitrate salt claim 19 , and a colorant.29. The method according to claim 28 , wherein the colorant comprises annatto or beta-carotene.30. A stack of at least two cheese slices obtainable by the method according to claim 19 , wherein the cheese slices have a fat ...

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Номер записи: 40
28-02-2019 дата публикации

METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF

Номер: US20190059407A1
Автор: Fannon John, PATEL Ashok, SCHMELZEL Randy
Принадлежит:

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein. 1. An anticaking agent for cheese , comprising:20-70 wt. % one or more dairy ingredients; and30-80 wt. % one or more non-dairy ingredients;wherein the anticaking agent when applied to a divided cheese has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes.2. The anticaking agent of claim 1 , wherein the one or more dairy ingredient is chosen from dairy product solids claim 1 , milk permeate powder claim 1 , whey permeate powder claim 1 , cheese whey powder claim 1 , sweet dairy whey powder claim 1 , non-hygroscopic dried whey claim 1 , whey powder claim 1 , whey protein concentrate claim 1 , whey protein isolate claim 1 , milk protein concentrate claim 1 , milk protein isolate claim 1 , whey cream claim 1 , whey protein-lipid concentrate claim 1 , rennet casein claim 1 , calcium caseinate claim 1 , sodium caseinate claim 1 , milk minerals claim 1 , milk calcium claim 1 , milk calcium phosphate claim 1 , lactose claim 1 , skim milk powder claim 1 , non-fat dry milk claim 1 , acid casein claim 1 , and combinations thereof.3. The anticaking agent of claim 2 , wherein the one or more dairy ingredient is chosen from milk permeate powder claim 2 , whey permeate powder claim 2 , deproteinized whey claim 2 , ...

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Номер записи: 41
17-03-2022 дата публикации

Shaped cheese product

Номер: US20220079180A1
Автор: Hein VAN DEN BORNE, Herman Frank Burghout
Принадлежит: FrieslandCampina Nederland BV

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

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Номер записи: 42
22-05-2014 дата публикации

Cheese and methods of making such cheese

Номер: US20140141145A1
Автор: Mayank Singh, Richard K. Merrill
Принадлежит: Leprino Foods Co

Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

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Номер записи: 43
08-03-2018 дата публикации

Instant thickened dry food compositions

Номер: US20180064155A1
Автор: Amrish CHAWLA, David M. McKaege, Grace ARNEY, Jason MUELLER
Принадлежит: SOLAE LLC

An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid.

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Номер записи: 44
08-03-2018 дата публикации

Methods of treating lactose intolerance

Номер: US20180064667A1
Автор: Francesca Viti, Salvatore Bellinvia, Sergio Baroni
Принадлежит: Nogra Pharma Ltd

Disclosed herein are methods for treating lactose intolerance, including compounds that may be specific or modulate PPARγ receptors.

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Номер записи: 45
24-03-2022 дата публикации

Magnesium ion as antibacterial agent

Номер: US20220087275A1
Автор: Doron Steinberg, Moshe Shemesh, Ram Reifen
Принадлежит: Agricultural Research Organization of Israel Ministry of Agriculture , Yissum Research Developeent Co Of Hebrew Universisty Of Jerusalem Ltd, Yissum Research Development Co of Hebrew University of Jerusalem

Compositions comprising magnesium enriched liquids re provided. Specifically, compositions comprising magnesium enriched milk and/or milk product, wherein a concentration of magnesium ions in said milk and/or milk product ranges from 8 mM to 25 mM, and methods of producing the same, are provided.

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Номер записи: 46
24-03-2022 дата публикации

METHOD AND DEVICE FOR FORMING COMPOSITE PASTA FILATA CHEESE

Номер: US20220087278A1
Автор: LINDGREN DANIEL R.
Принадлежит:

A method for manufacturing composite pasta filata cheese without loss of material or excess debris. Said method is achievable by avoiding use of liquid to control the temperature of the cheese. This is referred to as a dry method of manufacturing pasta filata cheese. The dry method of manufacturing in this case utilizing ohmic heating mechanisms and counter-rotating dual compression belt system to maintain a dry heating and cooling environment. Foreign food particles may be added to the cheese at various stages of manufacturing before it is molded and cooled to set to form a homogenous composite pasta filata cheese mixture. 1obtain cheese curd granules by method of acidifying milk protein, coagulating said acidified milk protein to form solid curd, separating said solid curd from liquid whey,placing said cheese curd granules that have been separated from whey into a container, Said container having electro-conductive heating mechanism,said ohmic heating mechanism comprising one or more electro-conductive heating element positionable within or proximate to said container and a temperature gauge, each said electro-conductive heating element of said one or more electro-conductive heating element comprising a voltage output element and a grounding element, said grounding element is located within or proximate to said container,said voltage output element comprising a source of electrical current, a wire conduit connected to said source of electrical current, and an electro-conductive end that is contactable with said cheese curd granules within said container, said electro-conductive end comprising a plate, screw auger, probe, or combinations thereof,said temperature gauge is contactable with said cheese curd granules within said container to gauge the temperature of said cheese curd granules,contacting said cheese curd granules with said temperature gauge and said electro-conductive end of said voltage output element,heating said cheese curd granules by contact with ...

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Номер записи: 47
05-03-2020 дата публикации

METHOD FOR MODULATING THE FLAVOR PROFILE OF A FOOD

Номер: US20200068928A1
Автор: Gibson Christopher E.
Принадлежит:

A method for modulating the flavor profile of a food by processing the food in the presence of one or more molecular sieves such as zeolites, activated carbon, molecular imprinted polymers or clay-based materials is described. 1. A method for modulating the flavor profile of a food comprising processing the food in the presence of one or more molecular sieves which remove all or a portion of one or more flavor compounds and one or more toxic compounds.2. The method of claim 1 , wherein one or more molecular sieves comprise zeolites claim 1 , activated carbon claim 1 , molecular imprinted polymers or clay-based materials.3. The method of wherein the toxic compounds comprise heavy metals claim 1 , perchlorinated biphenyls (PCBs) claim 1 , dioxins claim 1 , polyaromatic hydrocarbons (PAHs) claim 1 , Bisphenol A (BPA) claim 1 , benzophenones claim 1 , parabens claim 1 , organophosphates or organochlorines. This application claims the benefit of priority from U.S. Patent Application Ser. No. 62/506,867, filed May 16, 2017, the contents of which is incorporated herein by reference in its entirety.Molecular sieve adsorbents are materials having pores or “cages” that adsorb water or other polar molecules. Often aided by strong ionic forces (electrostatic fields) due to the presence of cations such as sodium, calcium and potassium and large internal surface areas (e.g., in the range of 1000 m/g), molecular sieves can adsorb a considerable amount of water and/or other compounds. If the molecule to be adsorbed is a polar compound, it can be adsorbed with high loading, even at very low concentrations of contaminants. Molecular sieves can therefore remove many gas or liquid impurities to very low levels (ppm or less). Another feature of molecular sieve adsorbents is their ability to separate gases or liquids by molecular size or polarity. The pore or “cage” openings of a particular molecular sieve are of the same size and can selectively separate chemically similar molecules; ...

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Номер записи: 48
31-03-2022 дата публикации

MACHINERY AND METHOD OF PRODUCTION OF PASTA FILATA CHEESES

Номер: US20220095578A1
Автор: DI MARSCIANO Andrea, DI PUORTO Paolo
Принадлежит:

Machinery for the production of pasta filata cheeses, including:—preparation cell adapted to receive the raw material, move it and heat it and then transfer it to a—spinning cell adapted to add water and steam, move and heat the mixture to the desired density and then transfer it to a—forming cell which receives the paste from the spinning cell, provided with timed augers and a thermometer to determine the moment in which to push the paste into a forming drum;—control unit, with software to monitor the cooking, spinning and forming conditions of the cheeses;—communication interface. 1. Machinery for the production of pasta filata cheeses , adapted to allow the production of cheeses having all the same organoleptic features and substantially the same flavor , the machinery having a completely automated operation on the basis of dedicated software loaded in a control unit of said machinery; said machinery comprising within the same frame:at least one preparation cell adapted to move the raw material at a predetermined temperature, until the preset temperature and pH values monitored by at least one thermometer and a pH meter connected to said control unit are reached; said preparation cell being provided with a gap previously filled with water, provided with at least one thermometer and with a heating system adapted to keep the water at a predetermined temperature; said preparation cell being provided with common mechanical transfer means for conveying a predetermined amount of rennet and water into a spinning cell;said spinning cell adapted to receive in whole or in part the product coming from said preparation cell, move the product, heat the product up to a predetermined temperature and for a given time interval and add water and steam at a predetermined temperature until the desired paste is obtained; said spinning cell being internally provided with at least one pair of bi-directional augers independent of each other associated with a timed geared motor adapted ...

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Номер записи: 49
26-03-2015 дата публикации

METHODS OF TREATING LACTOSE INTOLERANCE

Номер: US20150087678A1
Автор: Baroni Sergio, Bellinvia Salvatore, Viti Francesca
Принадлежит:

Disclosed herein are methods for treating lactose intolerance, including compounds that may be specific or modulate PPARγ receptors. 1. A method for treating and/or ameliorating lactose intolerance or lactase deficiency in a patient in need thereof , comprising administering a PPAR agonist compound to said patient.2. A method for stimulating lactase gene expression in a patient in need thereof , comprising administering a PPARγ agonist to said patient.3. A method for treating diarrhea , abdominal pain and/or bloating after lactose ingestion in a patient in need thereof , comprising administering a PPAR agonist.4. A method for ameliorating lactose intolerance in a patient ingesting a composition that includes lactose , comprising administering a PPAR agonist before , substantially simultaneously with , or after said ingestion.64. The method of any one of - claims 1 , wherein the PPAR agonist is selected from the group consisting of: (±)-2-hydroxy-3-(3′-aminophenyl) propionic acid; (±)-2-methoxy-2-(4′-aminophenyl) acetic acid; (±)-2-ethoxy-2-(3′-aminophenyl) acetic acid; (±)-2-ethoxy-2-(4′-aminophenyl) acetic acid; (±)-2-methoxy-3-(4′-aminophenyl) propionic acid; (±)-2-ethoxy-3-(4′-aminophenyl) propionic acid; (±)-2-ethoxy-3-(3′-aminophenyl) propionic acid claims 1 , (R claims 1 ,S)-2-methoxy-3-(4-aminophenyl)propionic acid claims 1 , 5-aminosalicylo-hydroxamic acid (compound 5); 3-dimethylaminosalicylic acid; 2-methoxy-4-aminobenzoic acid; 2-methoxy-5-amino 5-methylaminosalicylic acid; 4-methylaminosalicylic acid; 4-acetylaminosalicylic acid; 2-ethoxy-4-aminobenzoic acid; 2-ethoxy-5-aminobenzoic acid; 4-dimethylaminosalicylic acid; 2-ethoxy-4-aminobenzoylhydroxamic acid; 6-hydroxyquinoline-5-carboxylic acid; 2-(2-propyl)oxy-4-aminobenzoic acid; 4-(1-piperazinyl)salicylic acid; (R claims 1 ,S) 5-oxa-quinoline-6-carboxylic acid; 6-methoxy quinoline-5-carboxylic acid; 6-methoxy-1 claims 1 ,2 claims 1 ,3 claims 1 ,4-tetrahydroquinoline-5-carboxylic acid; 5- ...

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Номер записи: 50
31-03-2022 дата публикации

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Номер: US20220098226A1
Автор: Bin Nawi Khairul Nizam, Chow Siew Yin, MARKOSYAN Avetik
Принадлежит:

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising the steps of: (a) passing an initial mixture of steviol glycosides further comprising a solvent through a column packed with a polymer resin wherein the steviol glycosides are retained weakly in the column; and (b) using the solvent to collect a fraction with a high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide a solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio in the solution is higher than the Reb DEMNO/T13SG ratio of the initial mixture of steviol glycosides.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) initial mixture of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent selected from pure water claim 1 , aqueous acid claim 1 , alcohol-water claim 1 , and alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to collect the fraction with the high content of Reb D claim 1 , Reb E claim ...

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Номер записи: 51
12-03-2020 дата публикации

INTERLEAVE FOR FOOD SLICES

Номер: US20200079581A1
Автор: Karp Jeff, Purkey Todd
Принадлежит:

A cheese package has at least three individual slices of cheese in a stack. The cheese package includes a separator between each adjacent pair of slices such that adjacent slices do not contact one another. Each separator has a body and a tab extending beyond the stack, the body having sufficient rigidity for a user to lift any one of the separators using the tab from the stack to remove at least one slice while maintaining the integrity of the removed at least one slice. The cheese package also includes packaging surrounding the stack. 1. A cheese package comprising:at least three individual slices of cheese in a stack;a separator between each adjacent pair of slices such that adjacent slices do not contact one another, each separator having a body and having a tab extending beyond the stack, the body having sufficient rigidity for a user to lift any one of the separators using the tab from the stack to remove at least one slice while maintaining the integrity of the removed at least one slice; andpackaging surrounding the stack.2. The cheese package of claim 1 , wherein each slice has a shape and wherein all slices have the same shape.3. The cheese package of claim 2 , wherein the shape is generally square.4. The cheese package of claim 2 , wherein the shape is generally rectangular.5. The cheese package of claim 1 , wherein the at least three individual slices is greater than eight individual slices.6. The cheese package of claim 1 , wherein the stack is a straight stack.7. The cheese package of claim 1 , wherein the stack is a stagger stack.8. The cheese package of claim 1 , wherein the stack is a shingle stack.9. The cheese package of claim 1 , wherein the body and the slice are generally the same shape.10. The cheese package of claim 1 , wherein the tab is generally semi-circular.11. The cheese package of claim 1 , wherein the tab is generally rectangular.12. The cheese package of claim 1 , wherein the tab is positioned generally in the middle of a side of the ...

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Номер записи: 52
31-03-2022 дата публикации

METHOD AND ACTIVE CONTROL SYSTEM FOR FOOD TREATMENT PROCESSES

Номер: US20220099569A1
Автор: Dettori Gianluca, Dettori Raimondo Francesco
Принадлежит:

A method and a control system of a food treating process made of a plurality of sub-processes is disclosed. The system comprises a plurality of product sensors including at least a spectrograph sensor and a thermograph sensor, plant sensors, control devices, a main hardware and software architecture apt, and a database structure to provide timely and automatic regulation controls, preferably exploiting synergies between various optimised parallel processes. 1. A control system of a food treating process made of a plurality of sub-processes , comprisinga plurality of product sensors, apt to detect characteristic sensor data of a food material being processed in each single subprocess,a plurality of plant sensors, apt to detect sensor data relating to operating quantities of single treatment machines which control each of said subprocesses,a plurality of control devices, apt to adjust process parameters of said treatment machines,a main hardware and software architecture apt to process said characteristic sensor data of food material depending on said sensor data of operating quantities of treatment machines for a plurality of subprocesses making up in sequence said treatment process,a database structure, wherein all said sensor data of food material and operating quantities for said plurality of subprocesses are stored for a plurality of treatment processes, characterized in thatsaid main hardware and software architecture comprises a machine learning module which defines a driving metric of said subprocess control devices based on said characteristic sensor data of food material in a plurality of subprocesses making up in sequence a treatment process, in thatsaid product sensors comprise at leasta spectrograph apt to acquire spectrographic spectrum of a food material being processed in a subprocess, anda thermograph apt to acquire thermographic spectrum of food material in said same subprocess,said spectrographic spectrum and thermographic spectrum being processed ...

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Номер записи: 53
19-06-2014 дата публикации

ROOM-TEMPERATURE STORABLE CHEESECAKE FILLING

Номер: US20140170285A1
Автор: LIBENS Jo, Soyeur Jean-Luc, Vanhove Michel
Принадлежит: PURATOS N.V.

A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method. 1. A method for the production of a cheesecake filling comprising:a) mixing cheese, a stabilizer, and water and heating the obtained mixture at a temperature between 75° C. and 140° C.;b) mixing eggs with sugar;c) combining the cheese-containing mixture resulting from step a) with the egg-containing mixture resulting from step b) and maintaining the temperature of the resulting mixture between 50° C. and 90° C.; andd) optionally, cooling the mixture resulting from step c).2. The method according to claim 1 , wherein the mixture of step a) further comprises an anti-oxidizing agent.3. The method according to claim 2 , further comprising a step e) of packaging the combined mixture resulting from steps c) or d) in a light-impenetrable container and claim 2 , optionally claim 2 , storing the said packaged composition at room-temperature.4. The method according to claim 1 , wherein step c) is performed such that the temperature of the resulting mixture is maintained between 60° C. and 80° C.5. The method according to claim 1 , wherein the mixture of step a) further comprises an ingredient selected from the group consisting of a preservative claim 1 , an acid claim 1 , an emulsifier claim 1 , a further stabilizer claim 1 , and any combinations or mixtures thereof.6. (canceled)7. The method according to claim 1 , wherein the stabilizer is selected from the group consisting of starch and/or modified starch claim 1 , xanthan gum claim 1 , cellulose claim 1 , cellulose derivatives claim 1 , locust bean gum claim 1 , alginate claim 1 , carrageenan and mixtures thereof.8. The method according to claim 1 , wherein the sugar is selected from the group consisting of sucrose claim 1 , glucose claim 1 , dextrose claim 1 , fructose claim 1 , lactose claim 1 , galactose and any combinations thereof.9. The method according to claim 1 , wherein step b) of mixing ...

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Номер записи: 54
14-04-2016 дата публикации

Filled cheese product

Номер: US20160100601A1
Автор: Klaus Kempter, Uwe Marder
Принадлежит: Kraft Foods R&D Inc USA

The present invention relates to an individually packaged cream-cheese laminate including first and second outer cream-cheese layers and a filling layer interposed between the first and the second outer cream-cheese layers.

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Номер записи: 55
14-04-2016 дата публикации

CHEESE PORTION AND RELATED PRODUCTION METHOD

Номер: US20160100602A1
Автор: VERNIER Alexandre
Принадлежит:

The cheese portion () includes: a wrapping sheet (); and a cheese dose () wrapped in the sheet (), the cheese () being hot-cast into the sheet (). The sheet () includes at least one paper layer () having an internal face turned towards the cheese (), at least one internal face being waterproof. 125-. (canceled)26. A fresh , melted fresh or thermized fresh cheese portion comprising:{'sup': '2', 'a wrapping sheet having a basis weight comprised between 20 to 50 g/mfolded as a hollow shell, with a bottom and a sidewall separated from the bottom by a first fold;'}a cheese dose wrapped in the sheet, the cheese being hot-cast between 70° C. and 85° C. in the liquid or viscous state in the shell;a lid, tightly sealed to the shell, the cheese portion not comprising any dead space;wherein the sheet does not include any aluminum layer, the sheet including at least one paper layer having an internal face turned towards the cheese and an external face opposite to the cheese, a low temperature sealing layer, at least one waterproof layer interposed between the internal face of the paper layer and the sealing layer, and at least one waterproof external layer covering the external face of the paper layer.27. The portion according to claim 26 , wherein the cheese is cast into the shell at a casting temperature claim 26 , the sealing layer sealing the shell to the lid having a melting temperature comprised between the casting temperature +10° and the casting temperature −10°.28. The portion according to claim 26 , wherein the portion includes an opening system arranged to cause the opening of the wrapping sheet when the opening system is actuated by a user.29. The portion according to claim 26 , wherein the lid is an area of the sheet.30. The portion according to claim 26 , wherein the lid is not an area of the sheet and includes at least one paper layer having an internal face turned towards the cheese and an external face opposite to the cheese claim 26 , at least one waterproof ...

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Номер записи: 56
14-04-2016 дата публикации

PREPARED FOODS HAVING HIGH EFFICACY OMEGA 6/OMEGA 3 BALANCED POLYUNSATURATED FATTY ACIDS

Номер: US20160100616A1
Автор: Gurin Michael H., Konopacki Andrew G.
Принадлежит:

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , comprising a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from about 0.01:1 to about 4:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the ratio of short-chain PUFA to long-chain PUFA by weight is from about 0.01:1 to about 5:1; and a standard serving of the food product contains at least 50 mg of long-chain PUFA.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 115 ppm.5. The composition of claim 3 , wherein the antioxidant is vitamin E and inositol.6. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the food product is a beverage.8. The composition of claim 7 , wherein the beverage is selected from the group consisting of fruit smoothies claim 7 , flavored beverages claim 7 , orange juice claim 7 , ...

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Номер записи: 57
12-04-2018 дата публикации

Dry-Powdered Cheese Compositions with Naturally-Derived Color Blends, Method of Making and Cheese Product

Номер: US20180098551A1
Автор: Engelke Amber Lynne, McClatchey Bridget Colleen, Topinka John Benjamin
Принадлежит: Kraft Foods Group Brands LLC

According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color blend; from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color blend; and from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color blend. In embodiments, the powdered composition includes from about 38.5 ppm to about 733.9 ppm curcumin compounds by weight based on the powdered composition; from about 3.6 ppm to about 165.7 ppm annatto carotenoids by weight based on the powdered composition; and from about 5.8 ppm to about 90.7 ppm paprika carotenoids by weight based on the powdered composition. 1. A dry powdered composition which may be reconstituted to provide a cheese product or cheese analog comprising:at least one cheese component or cheese analog; and from about 49.7% to about 87.1% curcumin compounds by weight based on a total amount of a color portion of the color composition;', 'from about 2.1% to about 42.8% annatto carotenoids by weight based on the total amount of the color portion of the color composition; and', 'from about 7.5% to about 10.8% paprika carotenoids by weight based on the total amount of the color portion of the color composition., 'a color composition comprising2. The dry powdered composition of claim 1 , wherein the color composition comprises:from about 61.1% to about 84% curcumin compounds by weight based on the total amount of the color portion of the color composition;from about 5.5% to about 30.5% annatto carotenoids by weight based on the total amount of the color portion of the color composition; andfrom about 8.5% to about 10.5% paprika carotenoids by weight based on the total amount ...

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Номер записи: 58
08-04-2021 дата публикации

FILM, PACKAGE AND METHOD FOR CHEESE RIPENING AND PRESERVATION

Номер: US20210100260A1
Автор: Garavaglia Daniela, Picariello Monica, Spigaroli Romano, Stafyla Eirini
Принадлежит:

The present invention relates to a method, to a biodegradable film and to a package for cheese ripening or preservation, in particular for ripening hard or semi-hard cheese, preferably rind cheese. This method, thanks to the peculiar transmission properties of the film, provides cheese more similar to naturally ripened cheese, with a minor loss of water, due to evaporation, with reduced mold and yeast growth, and without significant flavor, consistency and color deviations. 1) A biodegradable film for cheese ripening or preservation characterized by{'sup': '2', 'an OTR (Oxygen Transmission Rate) from 200 to 450 cc/m·day·atm, (measured at 12° C., 95% in 85% out of Relative Humidity according to ASTM F1927),'}{'sup': '2', 'a MVTR (Moisture Vapor Transmission Rate) from 500 to 900 g/m·day·atm, (measured at 38° C., 98% in-0% out % of Relative Humidity according to ASTM F1249), and'}{'sup': '2', 'a CTR (Carbon dioxide Transmission Rate) from 2000 to 6000 cc/m·day·atm (measured at 23° C., 0% in-0% out of Relative Humidity according to ASTM F2476).'}2) The film according to claim 1 , which is an oriented biaxially oriented film.3) The film according to which is a heat-shrinkable film having a free shrink percentage in at least one of longitudinal direction (LD) and transverse direction (TD) of at least 20% (measured at 85° C. in water according to ASTM D2732).4) The film according to consisting of at least 50% by weight of biodegradable polymers.5) The film according to wherein said biodegradable polymers are selected the group of biodegradable polysaccharides claim 4 , biodegradable (co)polyesters and their blends.6) The film according to wherein said biodegradable polymers are selected from the group comprising starches claim 4 , polyhydroxybutyrate claim 4 , polycaprolactone claim 4 , polylactic acid esters claim 4 , copolyesters of 1 claim 4 ,4 butanediol claim 4 , adipic acid and terephthalic acid.7) The film according to wherein the film consists of three layers ...

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Номер записи: 59
13-04-2017 дата публикации

METHOD AND DEVICE FOR FORMING ARTISANAL STYLE CHEESE

Номер: US20170099851A1
Автор: Lindgren Daniel
Принадлежит:

An inventive solution directed to a device and method for mass manufacturing artisanal style pasta filata type cheese by concurrently pulling, stretching, molding and cooling to set continuous ribbons of cheese in a brineless environment. The cheese ribbons may further be laminated by secondary segments of said compressional channels. 1: A system for forming artisanal style pasta filata cheese by a non-brining method wherein a warm pliable cheese mass is concurrently pulled to stretched , molded and cooled to set through a counter-rotating dual compression belt device forming a continuous ribbon of pasta filata cheese ,said counter-rotating dual compression belt device comprising two sets of rotating belts, each set of rotating belt comprising a thin flexible sheet of food grade belt material encircling two or more rollers attached to a drive mechanism,each set of rotating belt in counter-rotation with the other,said two sets of rotating belts in perpendicular connection with two planar rigid side walls such that a narrow compression channel is formed between the first and second set of rotating belt,said narrow compression channel in external communication with a thermos-conductive cooling means,said narrow compression channel having a first proximal end where the nascent pasta filata cheese is received and pulled through,said narrow compression channel having a second distal end where the nascent pasta filata cheese is released in molded and set condition.2: The system for forming artisanal style pasta filata cheese of wherein said cheese is cooled by thermal heat transfer between the walls of said narrow compression channels.3: The system for forming artisanal style pasta filata cheese of wherein said narrow compression channel comprising an angular or rounded cross sectional shape.4: The system for forming artisanal style pasta filata cheese of comprising a secondary segment of counter-rotating dual compression belt device for receiving multiple cooled ribbons ...

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Номер записи: 60
13-04-2017 дата публикации

ASSEMBLY OF AT LEAST ONE PLANT PROTEIN AND AT LEAST ONE MILK PROTEIN, PRODUCTION THEREOF AND USES OF SAME

Номер: US20170099852A1
Автор: Colin Isabelle, MORETTI Emmanuelle, Nono Merveille, SNAPPE Jean-Jacques
Принадлежит:

A novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The assembly of at least one milk protein and at least one plant protein produced in this way, and the use of the assembly are also described. 117-. (canceled)18. A process for producing an assembly of at least one milk protein and at least one plant protein , said process comprising the steps consisting in:preparing an aqueous composition comprising at least one leguminous-plant protein by incorporating said at least one plant protein into water;reducing the pH of said aqueous composition to a value of less than 5, in order to obtain an acidified composition;raising the pH of said acidified aqueous composition to a value of between 5 and 8;introducing at least one milk protein into said aqueous composition obtained after the pH has been raised, in order to obtain a mixture;homogenizing the mixture obtained.19. The process as claimed in claim 18 , wherein the leguminous-plant protein is chosen from the group consisting of alfalfa claim 18 , clover claim 18 , lupin claim 18 , pea claim 18 , bean claim 18 , broad bean claim 18 , horse bean and lentil claim 18 , and mixtures thereof.20. The process as claimed in claim 18 , wherein the leguminous-plant protein is a pea protein.21. The process as claimed in claim 18 , wherein the milk protein is at least one casein.22. The process as claimed in claim 20 , wherein the weight ratio of the pea protein to the milk protein is between 20:80 and 45:55.23. The process as claimed in claim 22 , wherein the weight ratio of the pea protein to the milk protein is 40:60.24. The process as claimed in claim 18 , wherein the total content of proteins of the assembly is between 20% and 100% by weight of dry product.25. The process as claimed in claim 24 , wherein the total content of proteins of the assembly is between 40% and 80% by weight of dry product.26. An assembly of at least one milk ...

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Номер записи: 61
02-06-2022 дата публикации

COMPOSITIONS COMPRISING CHOLINE AND OMEGA-3 FATTY ACID TO NUTRITIONALLY ENHANCE FOOD PRODUCTS

Номер: US20220167652A1
Автор: Brooks Mark, Noakes Katharine, Wolfson Jonathan
Принадлежит: Ingenuity Foods, Inc.

Provided herein is a composition that includes choline or choline salt and omega-3 fatty acid for nutritionally enhancing a food product, as well as the resultant food products. The food product when nutritionally enhanced with the composition has an acceptable taste or acceptable odor or the food product has a peroxide value of less than 50 mEq. Methods of preparing the composition and food products are also are provided. As seen in the accompanying figure the discoveries outlined herein have resulted in an unprecedented level of organoleptic stability over time, with no significant change to key sensory parameters typically seen in products that contain high levels of choline and omega-3 fatty acids. 1. A nutritionally enhanced food composition fortified with at least 0.25 mg/g choline salt , at least 0.25 mg/g omega-3 fatty acid , wherein the nutritionally enhanced food composition comprises at least 25 mg/g protein , and wherein the nutritionally enhanced food composition has an acceptable taste or acceptable odor as determined by a sensory panel , or wherein the nutritionally enhanced food composition has a peroxide value of less than 50 mEq.2. The nutritionally enhanced food composition of claim 1 , fortified with at least 0.25 mg/g choline salt claim 1 , at least 0.25 mg/g omega-3 fatty acid claim 1 , wherein the nutritionally enhanced food composition comprises at least 25 mg/g protein claim 1 , and wherein the nutritionally enhanced food composition has an acceptable taste or acceptable odor as determined by a sensory panel claim 1 , or wherein the nutritionally enhanced food composition has a peroxide value of less than 50 mEq.3. The nutritionally enhanced food composition of claim 1 , fortified with at least 1.42 mg/g phosphotidylcholine claim 1 , at least 0.25 mg/g omega-3 fatty acid claim 1 , wherein the nutritionally enhanced food composition comprises at least 25 mg/g protein claim 1 , and wherein the nutritionally enhanced food composition has an ...

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Номер записи: 62
21-04-2016 дата публикации

PRODUCT PREPARATION AND COOKING ASSEMBLY

Номер: US20160106119A1
Автор: BAUMGARTNER Aaron J., Erickson Braden J., NORQUIST Penny L.
Принадлежит:

An array of wells formed in a flexible mold is filled to a uniform depth with cheese by positioning an insert, including a funnel array established by a plurality of spaced funnel members, upon the mold such that each funnel member is in alignment with, freely received within, and supported upon a bottom wall of a respective well. Thereafter, cheese is provided on the insert to fill each funnel member. Next, the insert is removed, causing the cheese within the funnel members to partially and uniformly fill the wells. The cheese is then cooked in the mold, with the cheese being retained below open tops of the wells. Grease developed during the cooking process forms a layer upon the cheese within each well and, during a subsequent cooling process, the grease is drawn back into the produced cheese crisps. Finally, the crisps are removed by flexing the mold. 1. A method of preparing and cooking cheese crisps comprising:positioning an insert, including an array of funnel members, upon a mold, including an array of wells, such that each of the funnel members is freely received in a respective one of the wells;supplying cheese into the array of funnel members;removing the insert from upon the mold, causing the cheese within each funnel member to only partially fill a respective said well of the array of wells;heating the cheese in the mold;allowing the cheese to cool within the mold to form cheese crisps; andremoving the cheese crisps from the mold.2. The method of claim 1 , wherein supplying cheese into the array of funnel members includes uniformly filling each of the funnel members with a calibrated amount of cheese.3. The method of claim 2 , wherein the cheese is supplied as shredded cheese.4. The method of claim 2 , wherein the cheese is supplied as cubes or granules of cheese.5. The method of claim 2 , wherein filling each of the funnel members includes placing a quantity of cheese on an upper surface of the insert claim 2 , spreading the cheese into the funnel ...

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Номер записи: 63
21-04-2016 дата публикации

METHOD OF PRODUCTION OF A FOOD PRODUCT PACKAGED IN TUBES

Номер: US20160107773A1
Автор: ARZAMASTSEV Sergey Vyacheslavovich
Принадлежит:

The invention refers to the nutrition industry. A tube is used for packing, storing, transportation and sale of a food product. A method of production of the food product packaged in tubes is disclosed, the tube being injected by bread, with that the tuba is either single-chambered or consists of two and more chambers. The method is characterized by the fact that bread is used in the form of paste or small fragments. The bread is crushed to formation of a paste-like condition, proportion per 100 g of the product is 50-90 g of bread, 10-50 g of the processed or other cheese. Alternatively, the proportion per 100 g of the product is 50-90 g of bread, 10-50 g of meat, fish or other type of paste. Additionally the tube is filled in, depending on recipe, with ketchup, mayonnaise, mustard. 1. A method of production of a food product , comprising:packaging a product in tubes, wherein the tube being injected by a bread.2. The method according to claim 1 , wherein the tube has at least a single chamber.3. The method according to claim 1 , further comprising preparing the bread in a form of paste or small fragments prior to injecting.4. The method according to claim 3 , further comprising mixing the bread with a processed or soft cheese having a proportion per 100 g of the food product: 50-90 g of the bread and 10-50 g of the processed cheese.5. The method according to claim 3 , further comprising mixing the bread with a paste claim 3 , having a proportion per 100 g of the food product: 50-90 g of the bread; 10-50 g of a meat or a fish paste.6. The method according to claim 3 , further comprising mixing the bread with a paste and a processed or soft cheese claim 3 , having a proportion per 100 g of the food product: 50-90 g of the bread claim 3 , 5-25 g of a meat or a fish paste claim 3 , 5-25 g of a processed or soft cheese.7. The method according to claim 1 , wherein the tube has at least two chambers claim 1 , a first chamber containing the bread.8. The method according to ...

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Номер записи: 64
09-06-2022 дата публикации

Cheese and yogurt like compositions and related methods

Номер: US20220174972A1
Автор: Arie Abo, Inja RADMAN, Matt Gibson
Принадлежит: New Culture Inc

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

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Номер записи: 65
10-07-2014 дата публикации

METHOD FOR SHAPING AND COOLING MELTED CHEESE WHICH IS INITIALLY HOT AND THEREFORE FLOWABLE

Номер: US20140193559A1
Автор: Hartmann Walter, Stadelmann Franz, Zeuschner Roland
Принадлежит: HOCHLAND SE

A method for forming and cooling an initially hot and therefore flowable melted cheese (), which is applied via a supply nozzle onto a moving metallic cooling belt (), wherein individual shaped bodies () are formed out of the melted cheese () in that a shaping roller (), which comprises molding cavities () located in the surface, impinges upon the cooling belt (), wherein a pressure of the shaping roller () against the cooling belt () is provided during forming that induces full displacement of the still-hot melted cheese () from the region of the separating webs () delimiting the individual molding cavities () and bearing against the cooling belt (), wherein the formed bodies () are released from the molding cavities () and are cooled by remaining on the moving cooling belt (). 11361573531873673. A method for forming and cooling an initially hot and therefore flowable melted cheese () , which is applied via a supply nozzle onto a moving metallic cooling belt (′) , wherein individual shaped bodies () are formed out of the melted cheese () in that a shaping roller () , which comprises molding cavities () located in the surface , impinges upon the cooling belt (′) , wherein a pressure of the shaping roller () against the cooling belt (′) is provided during forming that induces full displacement of the still-hot melted cheese () from the region of the separating webs () delimiting the individual molding cavities () and bearing against the cooling belt (′) , wherein the formed bodies () are released from the molding cavities () and are cooled by remaining on the moving cooling belt (′).2. The method according to claim 1 ,wherein{'b': 6', '3', '3, 'the shaped bodies () lying on the cooling belt (′) are covered by a further, second cooling belt (″) moving at the same speed.'}3. The method according to claim 1 ,wherein{'b': 6', '3', '9', '9', '6', '6', '9', '6', '9, 'the shaped bodies () lie on one of the cooling belts () by way of an interlayer film () comprising plastic ...

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Номер записи: 66
10-07-2014 дата публикации

Gel Particles in Cheese

Номер: US20140193566A1
Автор: Haefeli Peter
Принадлежит:

The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type. 1. A cheese , containing gel particle inclusions , which are different in flavor , texture , color and origin compared to the bulk cheese.2. The cheese of claim 1 , wherein the Cheese is of fresh- claim 1 , soft- claim 1 , semi-hard or hard cheese type containing gel particle inclusions.3. The cheese of claim 2 , comprising at least one further constituent of the gel particle inclusions selected from the group consisting of nutrients claim 2 , biopolymers structure-forming agents claim 2 , fats and oils claim 2 , dietary and non-dietary fibers claim 2 , flavorings claim 2 , aromas claim 2 , colorings and combinations thereof.4. The cheese of claim 3 , wherein gel particles may have an additional sub-microstructure in form of droplets claim 3 , insoluble particles or gas bubbles.5. The cheese of claim 1 , wherein the biopolymers of the gel particle inclusions are polysaccharides or proteins.6. The cheese of claim 1 , wherein the flavor or taste of the gel particle inclusions is sweet and/or sour and/or salty.7. The cheese of claim 5 , wherein the polysaccharides are starches claim 5 , namely of plant origin including cocoa starches and hydrocolloids are xanthan claim 5 , carrageenan claim 5 , locus gum or microcrystalline cellulose claim 5 , the biopolymers are present in an amount in the range from 0.01 to 40% by weight and optionally containing fats in the amount of up to 30% by weight.8. The cheese of claim 1 , wherein the gel network of the gel particle inclusion is build up by cocoa and milk proteins only claim 1 , and other typical chocolate ingredients are present.9. The cheese of claim 1 , wherein sweetener of the gel particle inclusions can be of nutritive or non-nutritive claim 1 , natural or artificial nature in the range of 0.01 to 50% by ...

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Номер записи: 67
09-04-2020 дата публикации

GRIPPING DEVICE WITH NEEDLES FOR DEFORMABLE FOOD PRODUCT

Номер: US20200108509A1
Автор: BEQUIN Lionel, HUMBERT Patrice, LE CALLOCH Laurent, LE SENECHAL Pascal
Принадлежит:

A gripping device for at least one deformable food product has at least one perforated plate defining at least one receiving surface for the deformable food product, and for each receiving surface, a pair of needles associated with the receiving surface. Each needle of the pair is able to be moved between a retracted position, in which the needle does not pass through the receiving surface, and a deployed position, in which the needle passes through the receiving surface. A facility has the gripped device for producing deformable food products, and a method for moving a deformable food product uses the gripping device. 116.-. (canceled)17. A gripping device for at least one deformable food product , comprising:at least one perforated plate defining at least one receiving surface for the deformable food product, andfor the or each receiving surface, a pair of needles associated with said receiving surface, each needle of said pair being able to be moved between a retracted position, in which the needle does not pass through the receiving surface, and a deployed position, in which the needle passes through the receiving surface.18. The gripping device according to claim 17 , wherein the receiving surface is convex.19. The gripping device according to claim 17 , comprising a blowing system able to blow gas through the or each receiving surface.20. The gripping device according to claim 19 , wherein the or each perforated plate has claim 19 , for the or each receiving surface defined by said perforated plate claim 19 , at least two through orifices each emerging in said receiving surface claim 19 , each needle of the pair associated with this receiving surface extending claim 19 , when it is in the deployed position claim 19 , through a respective through orifice among said through orifices.21. The gripping device according to claim 20 , wherein the blowing system is able to blow air through said through orifices.22. The gripping device according to claim 20 , wherein ...

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Номер записи: 68
05-05-2016 дата публикации

CHEESE AND METHOD FOR ITS MANUFACTURING

Номер: US20160120198A1
Автор: Martikainen Emmi, SMIT Gerrit
Принадлежит:

The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%. 1. A method of making cheese having a ratio of K/Na of more than 0.2 to 4.0 wherein cheese is salted with a salting agent comprising milk minerals and NaCl.2. The method of wherein the ratio of K/Na is more than 0.8 claim 1 , more specifically 0.8 to 1.2 or 0.52 to 3.2.3. The method of wherein K content of cheese is more than 0.08% claim 1 , specifically more than 0.2% claim 1 , more specifically more than 0.3%.4. The method of wherein milk minerals and NaCl are each provided as a separate salting agent.5. The method of wherein milk minerals are provided as a milk mineral concentrate obtained by a process whereinmilk is subjected to ultrafiltration to provide an ultrafiltration permeate,the ultrafiltration permeate is subjected to nanofiltration to provide a nanofiltration permeate,the nanofiltration permeate is subjected to reverse osmosis to provide a reverse osmosis retentate as the milk mineral concentrate.6. The method of wherein the dry matter content of the milk mineral concentrate is about 9% to about 40% claim 5 , specifically about 16%.7. The method of wherein the concentration of NaCl is in the range of about 16% to saturated claim 1 , specifically about 18%.8. The method of wherein cheese is salted with milk minerals and NaCl or a combination thereof in at least one salting step in any order.9. The method of wherein cheese is subjected to brine salting claim 1 , surface salting or a combination thereof.10. The method of wherein cheese is first salted with milk minerals followed by salting with NaCl.11. The method of wherein cheese is first salted with NaCl followed by salting with milk minerals.12. The method of wherein cheese is first salted with milk minerals claim 1 , then with NaCl ...

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Номер записи: 69
07-05-2015 дата публикации

Fermented dairy products containing sweetener and flavor modifier derived from stevia and methods of producing same

Номер: US20150125571A1
Автор: Avetik Markosyan, Kristina Chkhan, Marcia Petit, Mariam Adamyan, Siddhartha Purkayastha
Принадлежит: PureCircle USA Inc

Sweetener compositions including mainly highly purified steviol glycosides, and methods for making and using these compositions as a sweetener to sweeten fermented dairy products, are described.

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Номер записи: 70
12-05-2016 дата публикации

Food Products with Yogurt Whey

Номер: US20160128346A1
Автор: Erika B. Smith, Vikramaditya Ghosh, Wenyi Wang
Принадлежит: General Mills Inc

A food product comprising a neutralized yogurt whey.

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Номер записи: 71
02-05-2019 дата публикации

PHYSICALLY STABLE LIQUEFIED BLUE CHEESE COMPOSITION AND PROCESS FOR MAKING IT

Номер: US20190124941A1
Автор: Parmantier Claude, Soussan Elodie Audrey, Upreti Praveen
Принадлежит:

The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition. 1. A liquid cheese composition comprising:30-60 wt % blue cheese,20-35 wt % fresh cheese,2-12 wt % vegetable oil, anda liquid aqueous component selected from the group consisting of water, milk and whey;wherein the liquid cheese composition has a pH from 4.5 to 6.0, and a viscosity from 50,000 to 350,000 cP at a temperature of 8° C.; andwherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the blue and/or fresh cheese.2. The liquid cheese composition according to claim 1 , wherein the food additive is a non-dairy food compound.3. The liquid cheese composition according to claim 2 , wherein the food additive is selected from the group consisting of an emulsifier claim 2 , a sequestering agent claim 2 , a texturing agent claim 2 , a humectant and/or a milk protein replacer.4. The liquid cheese composition according to claim 3 , wherein the food additive is selected from the group consisting of melting salts claim 3 , starches claim 3 , gums claim 3 , celluloses claim 3 , alginates claim 3 , chelating agents claim 3 , phosphate salts claim 3 , citrate salts claim 3 , pectin claim 3 , gelatin claim 3 , agar claim 3 , glycerol claim 3 , polyol claim 3 , egg proteins and soy proteins.5. The liquid cheese composition according to claim 1 , wherein the blue cheese is selected from the group consisting of Roquefort claim 1 , Gorgonzola claim 1 , blue Stilton claim 1 , Stichelton claim 1 , Bleu d'Auvergne claim 1 , and combinations therefrom.6. The liquid cheese composition according to claim 1 , wherein the fresh cheese is selected from the group consisting of ...

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Номер записи: 72
01-09-2022 дата публикации

Vapor pressure control system for drying and curing products

Номер: US20220272993A1
Автор: David Sandelman
Принадлежит: Individual

A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls.

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Номер записи: 73
01-09-2022 дата публикации

METHOD FOR MANUFACTURING A FOOD PRODUCT COMPRISING MATTER OF DAIRY ORIGIN AND MATTER OF PLANT ORIGIN, AND HYBRID FOOD PRODUCT CONTAINING MATTER OF DAIRY ORIGIN AND MATTER OF PLANT ORIGIN

Номер: US20220272995A1
Автор: MANERA Rémy
Принадлежит:

Disclosed is a method for manufacturing a food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes. Also disclosed is a hybrid food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes. 1. Method for manufacturing a food product , comprising:a) pre-cooking a mixture comprising, relative to the total weight of the mixture, 20-80 wt % dairy matter and 10-80 wt % plant matter comprising at least 50 wt % legume(s), at a rotational speed of 500 and 3000 rpm and a temperature greater than or equal to 65° C. for 1-10 min;b) cooking at a rotational speed between 500 and 3000 rpm and a temperature greater than or equal to 75° C. for 1-20 min;c) cooling the mixture to reach a temperature of less than 98° C.; andd) packaging the mixture in one or more portions or in one or more tubs.2. The method according to claim 1 , wherein the mixture further comprises 2-30 wt % added fat claim 1 , 5-60 wt % water claim 1 , and 0.1-15 wt % flavouring agents claim 1 , relative to the total weight of the mixture.3. The method according to claim 1 , wherein the mixture comprises claim 1 , relative to the total weight of the mixture claim 1 ,a) 20-50 wt % dairy matter;b) 10-50 wt % plant matter, comprising at least 50 wt % legume(s);c) 5-20 wt % added fat;d) 20-50 wt % water; ande) 0.5-10 wt % flavouring agents.4. The method according to claim 1 , wherein the plant matter comprises at least 70 claim 1 , 80 claim 1 , 90 claim 1 , or 95 wt % plant matter from one or more legumes claim 1 , relative to the total weight of the plant matter.5. The method according to claim 1 , wherein the plant matter consists of 100% plant matter from one or more legumes.6. The method according to claim 1 , wherein the legume(s) is/are incorporated in the form of a mixture of grains.7. The method according to claim 1 , wherein the plant matter of leguminous origin is incorporated in ...

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Номер записи: 74
21-05-2015 дата публикации

Lipase in short-chain esterification of fatty acids

Номер: US20150140618A1
Автор: Maarten Robert Egmond, Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
Принадлежит: Cooperative Avebe UA

Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.

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Номер записи: 75
17-06-2021 дата публикации

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

Номер: US20210176999A1
Автор: Gurin Michael H., Konopacki Andrew
Принадлежит: Omega Foods, LLC

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 1. A combination of edible oils , comprising:a. omega-6 fatty acids; and 'wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids, by weight, is from 0.01:1 to 5:1; (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA, by weight, is from 0.01:1 to 5:1.', 'b. omega-3 fatty acids that comprise a short-chain omega-3 polyunsaturated fatty acid (“PUFA”) and a long-chain omega-3 PUFA, where the short-chain omega-3 PUFA has fewer than 20 carbon atoms in an aliphatic tail and the long-chain omega-3 PUFA has at least 20 carbons in an aliphatic tail;'}2. The combination of claim 1 , further comprising an antioxidant.3. The combination of claim 2 , wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids claim 2 , by weight claim 2 , is from 0.25:1 to 3:1; and (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA claim 2 , by weight claim 2 , is from 0.01:1 to 3:1.5. The combination of claim 1 , further comprising omega-9 fatty acids claim 1 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 1 , by weight claim 1 , is from 0.01:1 to 5:1.6. The combination of claim 5 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 5 , by weight claim 5 , is from 0.05:1 to 5:1.7. The combination of claim 6 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 6 , by weight claim 6 , is: (a) about 0.1:1 to about 2:1; or (b) about 1:1 to about 4:1.8. The combination of claim 2 , wherein the combination is an oil product.9. The ...

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Номер записи: 76
09-06-2016 дата публикации

Spreadable High Protein Cream Cheese Products and Methods of Making the Same

Номер: US20160157504A1
Автор: Batz Janet Z., Carrington-Bataller Paloma D., Laye Isabelle Marie Francoise
Принадлежит:

A high protein cream cheese composition having organoleptic characteristics of cream cheese with lower amounts of protein is described. The cream cheese composition may generally include about 8 to about 20 percent total protein provided from a cheese curd, a cultured dairy liquid, and one or more high protein powders. Methods of making the high protein cream cheese composition are also described. 1. A high protein cream cheese composition having organoleptic characteristics of cream cheese with lower amounts of protein , the high protein cream cheese composition comprising:about 8 to about 20 percent total protein provided from a cheese curd, a cultured dairy liquid, and one or more high protein powders having about 70 percent or greater protein relative to the protein powder;an amount of total fat, but not more than about 12 percent total fat; anda powder-to-moisture ratio from about 0.08 to about 0.25 and a protein-to-fat ratio from about 0.7 to about 3.5 so that the high protein cream cheese composition exhibits the spreadability of cream cheese with lower amounts of protein.2. The high protein cream cheese composition of claim 1 , further comprising about 6 to about 14 percent total fat and about 59 to about 72 percent moisture.3. The high protein cream cheese composition of claim 1 , wherein the cheese curd includes about 6 to about 10 percent protein claim 1 , about 20 to about 25 percent fat claim 1 , and a pH of about 4.3 to about 4.6.4. The high protein cream cheese composition of claim 1 , wherein the cheese curd has a ratio of casein to whey of about 85:15 or greater levels of casein.5. The high protein cream cheese composition of claim 1 , wherein the cheese curd is Neufchatel curd.6. The high protein cream cheese composition of claim 1 , wherein the cultured dairy liquid includes a fermented skim milk retentate produced by ultrafiltration.7. The high protein cream cheese composition of claim 1 , wherein the fermented skim milk retentate has about 75 to ...

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Номер записи: 77
07-06-2018 дата публикации

Powdered Cheese Method and Product

Номер: US20180153186A1
Автор: Clayton Daniel B., Loucks Jessilee, Perry David B.
Принадлежит:

Disclosed is a method for making cheese powder using freeze-dried cheese, the method eliminating the need for added emulsifying salts. Also disclosed are products made by the method. 1. A method for producing cheese powder , the method comprising reducing the particle size of at least one freeze-dried cheese to produce a cheese powder without the addition of a functionally effective amount of one or more emulsifying salt.2. The method of wherein the step of reducing the particle size of at least one freeze-dried cheese comprises milling the freeze-dried cheese.3. The method of wherein the step of reducing the particle size of at least one freeze-dried cheese comprises grinding the freeze-dried cheese.4. The method of wherein the cheese powder comprises a mixture of more than one natural cheese.5. A method for producing a cheese powder from an inclusion-based cheese claim 1 , the method comprising reducing the particle size of at least one freeze-dried inclusion-based cheese to produce a cheese powder claim 1 , the cheese powder comprising particles of both the cheese and the at least one inclusion.6. The method of wherein the step of reducing the particle size of the at least one freeze-dried inclusion-based cheese comprises milling the freeze-dried cheese.7. The method of wherein the step of reducing the particle size of the at least one freeze-dried inclusion-based cheese comprises grinding the freeze-dried cheese.8. The method of wherein the cheese powder comprises a mixture of more than one natural cheese.9. A method for producing cheese powder claim 5 , the method comprising the steps of (a)freezing at least one cheese at a temperature of less than or equal to the triple point temperature of the cheese;(b) drying to produce sublimation of unbound water from the cheese and desorption of bound water from the cheese, to produce a freeze-dried cheese; and(c) reducing the particle size of the freeze-dried cheese to form a powder.10. The method of wherein drying is ...

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Номер записи: 78
28-08-2014 дата публикации

CONTINUOUS CHEESE PRODUCTION PROCESS

Номер: US20140242248A1
Автор: Bierbaum Troy D., Zietlow Philip K.
Принадлежит: GENERAL MILLS, INC.

Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese. 1. A continuous process for making a substitute or imitation cheese comprising:feeding a heated first liquid stream comprised of emulsifying salt, water and cheese powder into a cooker comprising a twin screw mixer;feeding a heated second liquid stream comprised of oil and casein or a non-dairy protein into the cooker;processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition; andcooling the cheese composition.2. The process of further comprising injecting steam into the cooker.3. The process of further comprising processing the cheese composition through a forming device having a plurality of apertures claim 1 , wherein the cheese composition is extruded through the plurality of apertures.4. The process of wherein the formed cheese composition comprises a plurality of ropes.5. The process of further comprising processing the cheese composition through a forming device having a horizontally oriented elongated aperture claim 1 , wherein the cheese composition is extruded through the aperture as a sheet.6. The process of wherein the sheet of cheese has a thickness of between about 1/16 inch and about 1 inch.7. The process of wherein cooling comprises conveying the cheese composition on a chilled surface.8. The process of wherein the chilled ...

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Номер записи: 79
24-06-2021 дата публикации

HETEROPOLYSACCHARIDES

Номер: US20210189015A1
Автор: MALJAARS Cornelia Elizabeth Paulina, Van Hee Pim
Принадлежит:

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products. 1. A heteropolysaccharide substantially composed of monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and wherein the heteropolysaccharide has a molecular weight of 100 kDa to 10 ,000 kDa.2. The heteropolysaccharide according to claim 1 , comprising 30-50 mole % glucose claim 1 , 10-30 mole % galactose claim 1 , 10-30 mole % rhamnose and 10-30 mole % N-acetylgalactosamine and wherein the total mole % is 100%.3. The heteropolysaccharide according to claim 2 , wherein the ratio of the mole % of glucose and the mole % of galactose is between 1.0 and 2.0.4. The heteropolysaccharide according to claim 2 , comprising 40 mole % glucose claim 2 , 20 mole % galactose claim 2 , 20 mole % rhamnose and 20 mole % N-acetylgalactosamine.5. The heteropolysaccharide according claim 1 , wherein the heterosaccharide comprises a repeating unit claim 1 , wherein the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine.6. The heteropolysaccharide according to claim 5 , wherein the pentasaccharide is composed of 40 mole % glucose claim 5 , 20 mole % galactose claim 5 , 20 mole % rhamnose and 20 mole % N-acetylgalactosamine.7. A bacterium capable of producing the heteropolysaccharide according to .8Streptococcus salivarius thermophilus.. The bacterium according to wherein the bacterium is a9. The bacterium according to selected from the group consisting of{'i': 'Streptococcus salivarius thermophilus', 'NGB-22D, deposited on 28 Feb. 2012 as CBS132067 at the ...

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Номер записи: 80
14-06-2018 дата публикации

Use of ice structuring protein afp19 expressed in filamentous fungal strains for preparing food

Номер: US20180160695A1
Автор: Jeroen Adrianus Johannes Nooijens, Petrus Jacobus Theodorus Dekker
Принадлежит: DSM IP ASSETS BV

The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.

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Номер записи: 81
30-05-2019 дата публикации

DRY EXPANDED FOOD PRODUCT MADE FROM PROTEIN, AND METHOD FOR THE PRODUCTION THEREOF

Номер: US20190159477A1
Автор: Olivier Pierre, SNAPPE Jean-Jacques
Принадлежит:

The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment in a microwave device. 1. Dry expanded food product only comprising , as structural ingredients , ingredients of the group constituted of a food-grade protein concentrate of animal or plant origin , and residual water.2. Dry expanded food product comprising at least the following essential ingredients:a food-grade protein concentrate of animal or plant origin, andresidual water.3. Food product according to also comprising cheese.4. Food product according to claim 3 , which comprises at least one cheese from the group comprising refined cheese claim 3 , non-refined cheese claim 3 , melted cheese and powdered cheese.5. Food product according to claim 1 , comprising 35% to 97% by weight of protein.6. Food product according to claim 1 , comprising at least one aromatic claim 1 , nutritional and/or aesthetic auxiliary additive.7. Food product according to claim 6 , comprising as a nutritional auxiliary additive claim 6 , food fibres.8. Dry expanded food product according to claim 1 , wherein the food-grade animal protein concentrate is a milk protein concentrate.9. Food product according to claim 2 , only comprising as structural ingredients claim 2 , ingredients from the group constituted of a food-grade protein concentrate of animal or plant origin claim 2 , cheese claim 2 , and residual water.10. Food product according to claim 2 , also comprising as a structural ingredient claim 2 , added food-grade fat.11. Food product according to claim 2 , only comprising as structural ingredients claim 2 , ingredients from the group constituted of a food-grade protein concentrate of animal or plant origin claim 2 , cheese claim 2 , a food-grade fat and residual water.12. Food product according to claim 2 , also comprising as a structural ...

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Номер записи: 82
23-06-2016 дата публикации

Antimicrobial Compositions and Use Thereof in Food Preservation

Номер: US20160174602A1
Автор: Decatelle Johan, Van Tornout Philippe
Принадлежит:

The present invention relates to antimicrobial compositions which can be used in food preservation. The compositions according to the invention are based on the lactoperoxidase system (LPS), and comprise very low concentrations of lactoperoxidase, glucose oxidase, thiocyanate, and optionally glucose. The invention further relates to the use of such compositions, in particular in synergistic combination with heat treatment, in food preservation, methods for food preservation, and food products comprising these compositions. 1. A composition comprising:(i) 1125-31875 U/100 g glucose oxidase (GOD);(ii) 30000-1562500 U/100 g lactoperoxidase (LP);(iii) 1.275-6.25 wt % thiocyanate (SCN); and(iv) 0-37.5 wt % glucose.2. The composition according to claim 1 , comprising 0.075-2.125 wt % GOD claim 1 , and 0.03-1.57 wt % LP.3. The composition according to claim 1 , comprising at least 0.5 wt % glucose.4. The composition according to claim 1 , wherein the composition is a dry composition.5. The composition according to claim 1 , wherein the composition is an edible composition.6. A method for preserving a food product claim 1 , comprising adding the composition according to to a food product or a constituent of a food product.7. The method according to claim 6 , wherein said food product is selected from dairy products claim 6 , fruit and vegetable juices claim 6 , sauces claim 6 , dressings claim 6 , pastes claim 6 , egg products claim 6 , cheeses claim 6 , and salads.8. A food product comprising the composition according to claim 1 , wherein said food product is selected from dairy products claim 1 , fruit and vegetable juices claim 1 , sauces claim 1 , dressings claim 1 , pastes claim 1 , egg products claim 1 , cheeses claim 1 , and salads.9. The food product according to claim 1 , comprising 50-400 ppm of the composition according to .10. The food product according to claim 8 , having added per 100 g of said food product:(i) 0.056-12.75 U GOD;(ii) 1.5-625 U LP;(iii) 0.063-2 ...

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Номер записи: 83
30-06-2016 дата публикации

PROCESS FOR THE PREPARATION OF AN EXPANDED DAIRY PRODUCT AND PRODUCT OBTAINED THEREBY

Номер: US20160183551A1
Автор: Fantini Luna
Принадлежит: OLYMPIA SRL

The invention relates to a process for the preparation of an expanded dairy product having the largest dimension of at least 1 cm, directly from a piece of seasoned cheese, without subjecting the seasoned cheese to grinding, which process consists in subjecting a piece of cheese obtained by cut from a wheel of hard cheese at a distance comprised between 1 mm and 2 cm, to a microwave oven treatment, followed by a quick cooling by air. The invention also relates to the expanded dairy product obtainable thereby. 1. Process for preparing an expanded dairy product directly from a piece of seasoned cheese , which expanded diary product preferably has a larger dimension of at least 1 cm , without subjecting the seasoned cheese to grinding , the process consisting in subjecting a piece of cheese to a microwave oven processing , which piece of cheese is obtained by cutting a wheel of hard cheese at a distance from the crust comprised between 1 mm and 2 cm , followed by cooling with air.2. A process according to claim 1 , wherein the seasoned cheese is selected from Grana Padano claim 1 , Parmigiano Reggiano claim 1 , Tipico Lodigiano claim 1 , Pecorino and Sbrinz.3. A process according to claim 2 , wherein the cheese is Grana Padano or Parmigiano Reggiano and the distance from the crust is 2-4 mm claim 2 , or Tipico Lodigiano and the distance from the crust is 1-3 mm.4. A process according to wherein the microwave oven has a power between 400 and 1700 W claim 1 , preferably between 800 and 1500 W.5. A process according wherein the cooling air has a temperature comprised between −40° C. and 0° C.6. A process according to wherein the treatment in the microwave oven lasts between 25 s and 360 s.7. A process according to where the treatment with cooling air lasts between 60 s and 300 s.8. A product with an expanded structure obtainable by the process of .9. A product according to claim 8 , wherein the water content is lower than 10 weight %.10. A product according to claim 9 , ...

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Номер записи: 84
30-06-2016 дата публикации

Transverse Cutting of a Moving Food Product

Номер: US20160185002A1
Автор: Alfred Ihler, Ralf Mueller, Thomas Vogel
Принадлежит: HOCHLAND SE

A cutting device, knife carrier suitable for use in the cutting device, a cutting system and method for cutting a strand of stacked bands of a food product are disclosed. The cutting device, knife carrier, cutting system and method combine a transverse cutting knife with a diagonal cutting knife disposed at an oblique angle with respect to the transverse cutting knife. The diagonal cutting knife diagonally cuts the stack simultaneously with transverse cutting of the stack by the transverse cutting knife to form substantially triangular prism shaped stacks made of corresponding substantially triangular shaped slices. A food product obtainable by the method is disclosed, wherein (a) the food product comprises at least two stacks of food product, wherein the edges of individual slices forming the hypotenuse of one substantially triangular prism shaped stack are disposed adjacent to the edges of the individual slices forming the hypotenuse of the other substantially triangular prism shaped stack in one-to-one relation to one another and/or (b) the substantially triangular footprint of each stack is in the form of a quadrilateral, wherein at least 80 percent of the surface area of the quadrilateral is triangular.

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Номер записи: 85
09-07-2015 дата публикации

METHODS USING PATATIN

Номер: US20150189896A1
Автор: Egmond Maarten Robert, GIUSEPPIN Marco Luigi Federico, SPELBRINK Robin Eric Jacobus
Принадлежит:

Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C-Cfatty acids, also when present in triglycerides. This makes patatin particularly suitable for hydrolysing triglycerides, such as present in milk fat, to enhance the flavour of food products. In particular, patatin is found to be beneficial in enhancing the flavour of cheese. Methods for application of the hydrolytic activity of lipase are described, as well as the use of patatin in a method of making cheese. 1. A method for hydrolysing a fatty acid from a triglyceride that contains at least one C4-C8 fatty acid , comprising subjecting the triglyceride to patatin in the presence of water , wherein the patatin hydrolyses a C4-C8 fatty acid.2. A method according to claim 1 , wherein the hydrolysis occurs in an emulsion or colloidal dispersion.3. A method according to claim 1 , wherein the patatin is in native form.4. A method according to claim 1 , wherein the emulsion or colloidal dispersion comprises milk fat.5. A method according to claim 4 , wherein the emulsion or colloidal dispersion comprises milk.6. A method according to claim 4 , wherein the emulsion or colloidal dispersion is curd.7. A method according to wherein the curd is used in cheese-making.8. A method according to wherein the patatin is subsequently deactivated by heating to a temperature between 50 and 80° C.9. A method according to wherein the triglyceride has a water-octanol partitioning coefficient of equal to or lower than 9.2 claim 1 , or preferably lower than 6.3.10. A method according to claim 5 , wherein the hydrolysis results in an enhancement of the flavour of a food product.11. A method according to wherein the food product is cheese.12. A method according to wherein the cheese is Italian-type cheese claim 11 , blue cheese or enzyme-modified cheese.13. A method of making cheese claim 11 , comprising the steps ofcoagulating milk to obtain a curd,draining the curd, and{'claim-ref': {'@idref': 'CLM-00001', ...

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Номер записи: 86
07-07-2016 дата публикации

METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED

Номер: US20160193266A1
Автор: ABLETT Richard
Принадлежит:

A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of plant material in order to enable the deposition of -derived compounds on the surface of the smoke-infused food. 2. The method of claim 1 , wherein said step of flowing said smoke from said smoke generation/providing zone into said vacuum smoke-infusing zone comprises:i. providing a smoke holding/accumulation zone;ii. introducing smoke from said smoke generation/providing zone into said smoke holding/accumulation zone; andiii. flowing said smoke from said smoke holding/accumulation zone into said vacuum smoke infusing zone thereby, to increase the concentration of smoke in said smoke holding/accumulation zone.3. The method of claim 2 , including the steps of claim 2 ,iv. recycling smoke from said smoke holding/accumulation zone back into a conventional air inlet to said smoke generation/providing zone, thereby to provide concentrated smoke in said smoke holding/accumulation zone; andv. introducing said concentrated smoke from said smoke holding/ ...

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Номер записи: 87
11-06-2020 дата публикации

FRESH PASTA FILATA CHEESE WITHOUT FATS AND CORRESPONDING PRODUCTION PROCESS

Номер: US20200178552A1
Автор: Conte Amalia, Costa Cristina, Del Nobile Matteo Alessandro, Lucera Annalisa
Принадлежит: Minaba Tech S.R.L.

Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof. 1. Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil.2. Fresh pasta filata cheese according to claim wherein the at least one vegetable oil has a lipid fraction containing at least 70% w/w claim 1 , preferably at least 80% w/w claim 1 , of monounsaturated and/or polyunsaturated fatty acids. (Currently Amended) Fresh pasta filata cheese according to claim 1 , further comprising at least one structuring agent.4. Fresh pasta filata cheese according to claim 1 , further comprising at least one emulsifying agent.5. Fresh pasta filata cheese according to claim 1 , wherein the at least one vegetable oil is selected from rice oil claim 1 , corn oil claim 1 , olive oil claim 1 , preferably rice oil.63. Fresh pasta filata cheese according to claim claim 1 , wherein the at least one structuring agent is selected from fructans claim 1 , gums and hydrocolloids claim 1 , preferably fructans claim 1 , more preferably the at least one structuring agent is inulin.7. Fresh pasta filata cheese according to claim 4 , wherein the at least one emulsifying agent is selected from soy milk claim 4 , soy lecithin claim 4 , mono- and di-glycerides of fatty acids claim 4 , preferably soy milk.8. Process for producing a fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w claim 4 , comprising the following steps:i) preparing an emulsion by mixing at least one vegetable oil and at least one emulsifying agent;ii) mixing the emulsion with fully skimmed milk;iii) acidifying the mixture of step ii) to obtain an acidified mixture;iv) coagulating the acidified mixture to obtain a curd;v) processing the curd to obtain a fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w.9. Process ...

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Номер записи: 88
23-07-2015 дата публикации

Food products and systems and methods of making same

Номер: US20150201638A1
Автор: Clint Garoutte, Jason Thompson, Kang Hu, Orlando Maldonado, Thomas Alexander Glenn, III
Принадлежит: Land OLakes Inc

Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

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Номер записи: 89
12-07-2018 дата публикации

METHOD FOR PRODUCING DAIRY PRODUCTS WITH THE ADDITION OF FRUIT, PLANT AND VEGETABLE EXTRACTS

Номер: US20180192662A1
Автор: KOURELLAS THEODOROS
Принадлежит:

The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetables in the case of milk preparation. When yogurt is prepared, the method comprises addition of a culture, fermentation and straining, whereas when cheese is produced, the method comprises coagulation, placing in containers with brine and curing for a suitable time period. In an alternative embodiment, herbs, fruits and vegetables may be added at the final step for enhancing the features of the final product. 1. Method for producing dairy products with the addition of plant , fruit and vegetable extracts , characterized in that milk is pasteurized , an extract of a fruit , plant , or vegetable is added thereto and packaged.2. Method for producing dairy products with the addition of plant claim 1 , fruit and vegetable extracts claim 1 , according to claim 1 , characterized in that for the production of yogurt claim 1 , a culture is added claim 1 , the mixture is fermented claim 1 , strained and then packaged.3. Method for producing dairy products with the addition of plant claim 1 , fruit and vegetable extracts claim 1 , according to claim 1 , characterized in that for cheese preparation claim 1 , a culture is added claim 1 , the product coagulates and ferments claim 1 , is placed in brine claim 1 , left to cure for the necessary time period and packaged.4. Method for producing dairy products with the addition of plant claim 1 , fruit and vegetable extracts claim 1 , characterized in that the addition of an extract may be effected in the step before packaging of the product.5. Method for producing dairy products with the addition of plant claim 1 , fruit and vegetable extracts claim 1 , according to claim 1 , characterized in that the extract may consist of a combination of a fruit claim 1 , a plant and a vegetable. The invention relates ...

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Номер записи: 90
25-09-2014 дата публикации

METHOD FOR PRODUCING AND DEVICE FOR PRODUCING CHEESE STARTING MATERIAL MILK

Номер: US20140287118A1
Автор: Adachi Yoshio
Принадлежит: TETRA LAVAL HOLDINGS & FINANCE S.A.

A device for producing a cheese starting material milk is disclosed. The device includes a first centrifugal separator that separates milk into a cream fraction and a skim milk fraction, a microfilter that separates the skim milk fraction info a permeate and a retentate, a second centrifugal separator that separates the retentate into a clean fraction and a high bacteria content sludge, and a means for returning the clean fraction to the microfilter. The cream fraction and the permeate are combined to obtain the cheese starting material milk. 1. A device for producing a cheese starling material milk , comprising:a starting material supply means that supplies a starting material milk;a first centrifugal separator, which has a supply port for said starting material milk, centrifugally separates said starting material milk into a cream fraction and a skim milk fraction, and has an outlet for said cream fraction, an outlet for said skim milk fraction and a sludge discharge port;a microfilter, which has a supply port for said skim milk fraction, subjects said skim milk fraction to treatment with a cross flow type microfilter membrane, and has an outlet for a permeate having a reduced bacteria content and an outlet for a retentate containing the residual bacteria that do not pass through the microfilter membrane;a second centrifugal separator, which has a supply port for said retentate, centrifugally separates said retentate into a clean fraction having a low bacteria content and a high bacteria content fraction, and has an outlet for said clean fraction and a discharge port for said high bacteria content fraction;means for returning said clean fraction from said clean fraction outlet to said skim milk fraction supply port in said microfilter and/or said starting material milk supply port in said first centrifugal separator; anda high temperature sterilization unit that sterilizes said cream fraction; andwherein said sterilized cream fraction and said permeate are ...

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Номер записи: 91
27-06-2019 дата публикации

SALTY TASTE ENHANCING COMPOSITION

Номер: US20190191749A1
Автор: ASON Kenichi, SAITO Yuki, YASUMATSU Yoshie
Принадлежит: KOHJIN LIFE SCIENCES CO., LTD.

[Problem] Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additives exhibit only limited effects or cause sonic troubles of, for example, changing the original flavor of food. Under these circumstances, the present invention addresses the problem of enhancing the salty taste of a low-salt processed food or drink without imparting any undesired taste thereto. [Solution] To solve the above problem, the present inventors conducted intensive studies and, as a result, found that an effect of comfortably and naturally enhancing salty taste can be achieved by adding a composition, which comprises dietary fibers, in particular, glucan and mannan at a specific ratio, to common processed foods or drinks including low-salt processed foods or drinks. 1. A salty taste enhancing composition , comprising glucan and mannan , wherein the composition ratio (weight ratio) of glucan:mannan is 1:1.5 to 1:25.2. A method of enhancing salty taste claim 1 , wherein the composition according to is added to food or drink. The present invention relates to a composition having a salty taste enhancing effect. More specifically, the present invention relates to a method of enhancing reduced salty taste in a food or drink in which the amount of sodium salt is reduced from the viewpoint of health and the like, a food or drink having improved salty taste, and a composition having a salty taste enhancing effect.Salt (sodium chloride) is widely used as a basic seasoning for seasoning foods. However, it is known that an excessive salt intake leads to adult diseases such as hypertension, stroke, and myocardial infarction. From the viewpoint of recent health consciousness, many low-salt processed foods or drinks have been proposed and commercialized.However, salt is a basic taste, and thus so-called low-salt processed foods or drinks ...

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Номер записи: 92
21-07-2016 дата публикации

Continuous Process for Producing a White Cheese Preparation

Номер: US20160205961A1
Автор: May Martin
Принадлежит:

A continuous process is proposed for producing a white cheese preparation, in which 1. A continuous process for producing a white cheese preparation , comprising the following steps:(a) heating pasteurized milk to a temperature from 80 to 95° C.,(b) denaturing the heated milk from step (a),(c) subjecting the denatured product from step (b) to a dwell time of from about 5 to about 15 minutes,(d) removing whey from the resultant product of step (c) using a sieving belt,(e) placing the residue from step (d) with addition of at least one additive into a mould with the aid of a vacuum former and finally(f) charging the product from step (e) from the mould into the final packaging at a temperature of from about 60 to about 80° C.2. The process according to claim 1 , wherein the pasteurized milk is denatured by addition of a food acid.3. The process according to claim 2 , wherein the food acid used is lactic acid or citric acid.4. The process according to claim 2 , wherein the pasteurized milk is denatured by addition of rennet.5. The process according to claim 1 , wherein the denaturation is carried out at a temperature from 80 to 95° C.67-. (canceled)8. The process according to claim 1 , wherein the residue of step (d) has a dry mass from about 40 to about 60% by weight.9. The process according to claim 1 , wherein in step (e) claim 1 , salt is added during moulding.10. The process according to claim 9 , wherein 1 to 10% by weight of salt claim 9 , based on the product freed from the whey claim 9 , is added.11. The process according to claim 1 , wherein in step (e) the additive is selected from the group consisting of spices claim 1 , flavourings claim 1 , and herbs and mixtures thereof.1215-. (canceled) The invention is in the field of cheese production and relates to an improved, and in particular continuous, process for producing white cheese.White cheese is a cheese without colouring matter and which has a dry mass of 40 to 60% by weight, to which is added, for ...

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Номер записи: 93
21-07-2016 дата публикации

Forming Device and Method

Номер: US20160205962A1
Автор: Geslison Richard Byron, Hollibaugh Cody Lynn, Perry David B.
Принадлежит:

Disclosed is a device for forming cheese blocks of dimensions that facilitate slicing without first having to larger cut blocks of cheese to appropriate dimensions. Also disclosed is a method for forming and packaging sliceable blocks of cheese. 1. A device for forming extruder-processed cheese , comprising (a) a pipe adapter comprising a proximal end and a distal end; (b) a forming chamber of internal dimensions for forming a sliceable cheese loaf , the forming chamber having a proximal end and a distal end , the proximal end being fluidly connected to the distal end of the pipe adapter; (c) a portal cover , positioned to open or close a portal located at the distal end of the forming chamber; and (d) a packaging attachment adapter located at the distal end of the forming chamber; wherein the device attaches to the extruder at the proximal end of the pipe adapter.2. The device of further comprising a packaging support device claim 1 , the packaging support device supporting a package positioned to receive the cheese loaf after it has been formed in the forming chamber.3. The device of wherein the packaging attachment adapter additionally comprises a fitted metal filler head.4. A method for forming cheese blocks claim 1 , the method comprising the steps of (a) transferring extruded cheese constituents from an extruder through an adapter to a forming chamber of internal dimensions suitable for forming a sliceable cheese loaf claim 1 , and (b) transferring a formed cheese loaf from the forming chamber directly into a package.5. The method of further comprising an intermediate step of detecting an increase in pressure to at least about 3 bar within the forming chamber claim 4 , whereupon a portal at the distal end of the forming chamber is opened.6. A method for incorporating inclusions into a finished cheese or cheese product claim 4 , the method comprising the steps of:(a) admixing cheese constituents with at least one inclusion;(b) processing the admixed cheese ...

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Номер записи: 94
20-07-2017 дата публикации

Method for Forming and Cooling an Initially Hot and Therefore Flowable Melted Cheese

Номер: US20170202172A1
Автор: Franz Stadelmann, Roland Zeuschner, Walter Hartmann
Принадлежит: HOCHLAND SE

A device for forming and cooling an initially hot and therefore flowable melted cheese having (a) a first metallic cooling belt capable of moving in a downstream direction; (b) a counter-pressure roller proximal to the first metallic cooling belt; and (c) a rotatable shaping roller disposed proximal to the first metallic cooling belt downstream of the supply nozzle and upstream from the counter-pressure roller, wherein the rotatable shaping roller has a number of molding cavities formed in the surface, which are separated from one another by separating webs, wherein the separating webs are formed by the remaining surface of the rotatable shaping roller, wherein the rotatable shaping roller is capable of applying a pressure by way of the separating webs onto the cooling belt that results in displacement of the still-hot melted cheese from a region of the separating webs lying thereon, so that shaped bodies of melted cheese released from the molding cavities remain on the first metallic cooling belt for cooling.

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Номер записи: 95
28-07-2016 дата публикации

FOODSTUFFS PREPARATION (II)

Номер: US20160213016A1
Автор: Hahn Michael, Schomacker Marina
Принадлежит:

A spreadable foodstuffs preparation is proposed comprising 1. A spreadable foodstuffs preparation comprising(a) a fresh cheese component obtained by a process comprising the following steps:(a1) subjecting the raw milk to heat treatment and removing the cream to obtain an un-acidified quark base mix,(a2) subjecting the thus obtained mixture to heat treatment until onset of denaturation,(a3) admixing the denatured product with start cultures and rennet and optionally(a4) adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content,where the starter cultures employed are{'i': Streptococcus thermophilus,', 'Leuconostoc', 'Lactococcus lactis', 'lactis biovar diacetylactis,', 'Lactococcus lactis', 'lactis', 'Lactococcus lactis', 'cremoris, '(i) a first mixture of five microorganism strains comprising (i-1) (i-2) species, (i-3) subsp. (i-4) subsp. and (i-5) subsp. and'}{'i': Streptococcus thermophilus,', 'Lactococcus lactis', 'lactis', 'Lactococcus lactis', 'Cremoris,, '(ii) a second mixture of three microorganism strains comprising (ii-1) (ii-2) subsp. and (ii-3) subsp. and'}(b) a vegetable or herb preparation,wherein the components (a) and (b) are present side by, side in a container such that they occupy three-dimensionally continuous volumes that do not mix.2. The preparation according to claim 1 , wherein the components (a) and (b) are layered.3. The preparation according to claim 1 , wherein the components (a) and (b) form a swirl pattern in the container.4. The preparation according to claim 1 , wherein the components (a) and (b) are present in the container as respective separate strands.5. The preparation according to claim 1 , comprising regular quark as component (a).6. The preparation according to claim 1 , comprising as component (b) a preparation of vegetables or herbs selected from the group of onion claim 1 , chive claim 1 , cucumber claim 1 , radish claim 1 , garlic claim 1 , rosemary claim 1 , ...

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Номер записи: 96
25-06-2020 дата публикации

CHEESE SAUCE

Номер: US20200196622A1
Автор: Burke Nathan, Gnanasambandam Ravin, Patel Hasmukh
Принадлежит:

Cheese sauce products including phospholipid emulsifiers exhibit delayed, reduced or eliminated formation of a surface film upon prolonged exposure to air. The cheese sauce products include a cheese composition that is non-solid at room temperature, a liquid, and a phospholipid emulsifier composition. The cheese sauce products are “clean label” due to the absence of disodium and/or trisodium phosphates therein. Methods of preventing the formation of a surface film on a cheese sauce product involve mixing a cheese sauce composition with a liquid to form a cheese sauce, and admixing a phospholipid emulsifier composition to the cheese sauce. The phospholipid emulsifier composition constitutes about 0.5 wt % to about 5 wt % of the cheese sauce product. 1. A cheese sauce product comprising:a cheese composition that is non-solid at room temperature;a liquid; anda phospholipid emulsifier composition,wherein the cheese sauce product exhibits a reduced or eliminated formation of a surface film after exposure to air.2. The cheese sauce product of claim 1 , wherein a temperature of the cheese sauce product after exposure to air ranges from about 20° C. to about 60° C. claim 1 , inclusive.3. The cheese sauce product of claim 1 , wherein the phospholipid emulsifier composition comprises a phospholipid-protein complex derived from buttermilk or butter serum.4. The cheese sauce product of claim 1 , wherein the phospholipid emulsifier composition comprises about 5 wt % to about 40 wt % isolated phospholipids.5. The cheese sauce product of claim 1 , wherein the cheese sauce product exhibits the reduced or eliminated formation of the surface film about 2 hours after exposure to air.6. The cheese sauce product of claim 1 , wherein the reduced or eliminated formation of the surface film comprises an absence of film formation after a single brief stirring of the cheese sauce product.7. The cheese sauce product of claim 1 , wherein the phospholipid emulsifier composition comprises about ...

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Номер записи: 97
26-07-2018 дата публикации

LIQUID DAIRY BLEND FOR CULINARY FOOD PRODUCTS

Номер: US20180206513A1
Автор: Barnes Gale Jeffrey, Kunetz Christine Frances, Woo Kyungsoo
Принадлежит:

The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend. 1. A liquid dairy blend comprising milk proteins and fat , the milk proteins are whey-protein and casein , the ratio of whey-protein:casein is from 0.3-0.5 , and the pH of the liquid dairy blend is from 5.8-6.2.2. The dairy blend according to claim 1 , wherein fat is selected from the group consisting of a solid fat claim 1 , a liquid oil and combinations thereof.3. The dairy blend according to or claim 1 , wherein fat is selected from the group consisting of milk fat claim 1 , soybean oil claim 1 , canola oil claim 1 , sunflower oil claim 1 , corn oil claim 1 , peanut oil claim 1 , olive oil claim 1 , cottonseed oil and coconut oil claim 1 , and combinations thereof.4. The dairy blend according to claim 1 , further comprising an emulsifier.5. The dairy blend according to claim 4 , wherein the emulsifier is selected from the group consisting of monoglycerides claim 4 , diglycerides claim 4 , acacia gum and lecithin claim 4 , and combinations thereof.6. The dairy blend according to comprising 1-15 wt % fat.7. The dairy blend according to comprising fat droplets having an average diameter from 0.2 to 2 μm.8. The dairy blend according to claim 7 , wherein the fat droplets have an average diameter of 0.6-1.8 μm diameter.9. The dairy blend according to claim 1 , wherein the ratio of whey-protein:casein is from 0.35-0.43.10. A method of producing a liquid dairy blend comprising the steps of:mixing a milk-protein composition with a whey protein concentrate to achieve a total whey-protein:casein ratio of 0.3-0.5;adjusting the pH of the ...

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Номер записи: 98
03-08-2017 дата публикации

METHOD FOR MAKING A PARTIALLY COOKED CHEESE PRODUCT AND USES THEREOF

Номер: US20170215450A1
Автор: LOTITO Christopher L.
Принадлежит:

The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is free of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in “sandwich wraps” or other applications. 1. A method for preparing a partially cooked cheese product , comprising:(i.) grating one or more cheeses to form a grated cheese product;(ii.) placing a quantity of grated cheese product on a non-adherent baking surface subjected to pressure to form a disc of from about 3 to about 10 inches at its greatest linear dimension;(iii.) baking said cheese product at a temperature of from about 300° F. to about 425° F., for a period of from about 1 to about 6 minutes;(iv.) removing the baked cheese product from said oven, and(v.) permitting said cheese product to cool to ambient temperature, to form a partially cooked cheese product.2. The method of claim 1 , further comprising a flavoring agent or stabilizing agent to said grated cheese product.3. The method of claim 1 , comprising forming a shape of from about 4 to about 8 inches.4. The method of claim 1 , comprising forming a shape of from about 5 to 7 inches.5. The method of claim 1 , comprising baking said cheese product at a temperature of about 350° F. for about 3 minutes.6. The method of claim 5 , further comprising packaging said cheese product.7. The method of claim 6 , further comprising including instructions for finishing said partially cooked cheese product.8. The method of claim 1 , further comprising completely cooking said partially cooked cheese product.9. The method of claim 8 , comprising baking said partially cooked cheese product at a temperature of about 375° F. for about 15 minutes.10. The method of claim 8 , further comprising microwaving said partially cooked cheese product.11. The method ...

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Номер записи: 99
03-08-2017 дата публикации

Non-aqueous liquid and semi-solid formulations of amorphous calcium carbonate

Номер: US20170216349A1
Автор: Sharon HERSHKOVITZ, Yigal Blum, Yosef Ben
Принадлежит: Amorphical Ltd

The present invention provides stabilized amorphous calcium carbonate (ACC) formulations, comprising ACC and a non-aqueous liquid carrier in which the ACC is dispersed. The present invention further provides cosmetic and pharmaceutical compositions comprising ACC.

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Номер записи: 100