IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0122283
(2005-05-03)
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등록번호 |
US-7651715
(2010-02-24)
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발명자
/ 주소 |
- Merrill, Richard K.
- Singh, Mayank
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출원인 / 주소 |
|
대리인 / 주소 |
Townsend and Townsend and Crew LLP
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인용정보 |
피인용 횟수 :
11 인용 특허 :
87 |
초록
▼
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripened, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated sof
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripened, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.
대표청구항
▼
What is claimed is: 1. A method for preparing a cheese, comprising: (a) providing a slurry that comprises a plurality of analog cheese ingredients; (b) separately preparing a heated cheese mass; (c) mixing the slurry with the cheese mass to form an admixture; and (d) shaping and cooling the admixtu
What is claimed is: 1. A method for preparing a cheese, comprising: (a) providing a slurry that comprises a plurality of analog cheese ingredients; (b) separately preparing a heated cheese mass; (c) mixing the slurry with the cheese mass to form an admixture; and (d) shaping and cooling the admixture to form the cheese. 2. The method of claim 1, wherein the plurality of analog cheese ingredients are selected from the group consisting of water, a fat, a casein, a sequestrant, a starch, a salt, an acid, a flavoring agent and a vegetable oil. 3. The method of claim 2, wherein the plurality of analog cheese ingredients are water, casein, a vegetable oil and a sequestrant. 4. The method of claim 1, further comprising heating the slurry. 5. The method of claim 4, further comprising processing the slurry by performing one or more processes selected from the group consisting of subjecting the slurry to high shear conditions, homogenizing the slurry and adjusting the water content of the slurry before the slurry is mixed with the heated cheese mass. 6. The method of claim 5, wherein processing comprises subjecting the slurry to high shear conditions, homogenizing the slurry and adjusting the water content of the slurry to 35-65 wt. % before mixing the slurry and the heated cheese mass. 7. The method of claim 5, wherein processing comprises subjecting the slurry to high shear conditions, homogenizing the slurry and adjusting the water content of the slurry to 25-65 wt. % before mixing the slurry and the heated cheese mass. 8. The method of claim 1, wherein the slurry further comprises one or more additional ingredients selected from the group consisting of a nonfat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. 9. The method of claim 1, wherein the slurry further comprises one or more additional ingredients selected from the group consisting of procream, whey cream, a dairy sold, a foodstuff, vegetable oil, and a food product. 10. The method of claim 4, wherein the slurry is heated to about 90° F. to about 293° F. 11. The method of claim 10, wherein the slurry is heated by injecting steam directly into the slurry. 12. The method of claim 10, wherein the slurry is heated by an indirect heat source. 13. The method of claim 1, further comprising adding one or more dry ingredients to the slurry, the cheese mass, or the admixture, whereby the admixture comprises the slurry, the cheese mass and the one or more dry ingredients. 14. The method of claim 1, wherein during mixing the slurry and heated soft or firm/semi-hard cheese mass are combined in a ratio of about 95:5 to about 5:95. 15. A method for making a soft or firm/semi-hard ripened or unripened blended cheese, comprising: (a) adding a dry salt to a heated and homogenous mass of soft or firm/semi-hard cheese; (b) combining a heated analog cheese slurry with the heated soft or firm/semi-hard cheese mass to form an admixture, wherein the slurry comprises a protein source, an oil or fat, water, and a sequestrant; and (c) shaping and cooling the admixture to form the soft or firm/semi-hard ripened or unripened blended cheese. 16. The method of claim 15, wherein the heated slurry further comprises one or more ingredients selected from the group consisting of a nonfat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a gum, a cellulose, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. 17. The method of claim 15, wherein the heated slurry further comprises one or more ingredients selected from the group consisting of procream, whey cream, a dairy solid, vegetable oil, a foodstuff, and a food product. 18. The method of claim 15, wherein the concentration of the starch, the dairy solid, the gum and the cellulose in the slurry is sufficient such that the soft or firm/semi-hard ripened or unripened blended cheese that is produced has one or more of the following characteristics (i) a starch concentration of at least 0.5 wt %, (ii) a dairy solid concentration of at least 0.5 wt %, or (iii) an oil concentration of at least 5-35 wt. %. 19. A method for preparing a heated slurry for use in the preparation of a soft or firm/semi-hard ripened or unripened blended cheese, the method comprising: a) blending a plurality of analog cheese ingredients together to form a slurry, the plurality of analog cheese ingredients, comprising an oil or fat that is liquid at room temperature; b) heating the slurry to a temperature of about 90° F. to about 293° F.; and c) processing the slurry by performing one or more processes selected from the group consisting of subjecting the slurry to high shear conditions, homogenizing the slurry and adjusting the water content of the slurry to about 35-65 wt. %. 20. The method of claim 19, wherein blending comprises blending one or more additional ingredients with the analog cheese ingredients, the additional ingredients selected from the group consisting of a nonfat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. 21. The method of claim 19, wherein the heated slurry further comprises one or more ingredients selected from the group consisting of procream, whey cream, a dairy solid, vegetable oil, a foodstuff, and a food product. 22. The method of claim 19, wherein the cheese has a starch concentration of about 0.5-26 wt %, and wherein the starch is added to the cheese by both a slurry, and as a dry powder. 23. The method of claim 15, wherein the method further comprises adding a dry powder ingredient to the homogenous mass of soft or firm/semi-hard cheese before combining the cheese with the slurry.
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