IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0772628
(2010-05-03)
|
등록번호 |
US-8241691
(2012-08-14)
|
발명자
/ 주소 |
- Merrill, Richard K.
- Singh, Mayank
|
출원인 / 주소 |
|
대리인 / 주소 |
Kilpatrick Townsend & Stockton LLP
|
인용정보 |
피인용 횟수 :
7 인용 특허 :
104 |
초록
▼
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 in
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.
대표청구항
▼
1. A slurry to be used in the preparation of a soft or firm/semi-hard cheese, the slurry comprising a fat, a 40 wt. % to 70 wt. % solids content, and having a temperature of about 90° F. to about 300° F. 2. The slurry of claim 1, wherein the slurry is to be used in the preparation of a ripened or un
1. A slurry to be used in the preparation of a soft or firm/semi-hard cheese, the slurry comprising a fat, a 40 wt. % to 70 wt. % solids content, and having a temperature of about 90° F. to about 300° F. 2. The slurry of claim 1, wherein the slurry is to be used in the preparation of a ripened or unripended cheese. 3. The slurry of claim 2, wherein the slurry is to be used in the preparation of a cheese selected from the group consisting of mozzarella cheese, pasta filata cheese, provolone cheese, Mexican style cheese, scamorze cheese, and pizza cheese. 4. The slurry of claim 3, wherein the slurry is to be used in the preparation of a pasta filata cheese. 5. The slurry of claim 1, wherein the slurry comprises milk or cream. 6. The slurry of claim 1, wherein the slurry comprises a dissolved dairy solid. 7. The slurry of claim 6, wherein the dairy solid comprises whey protein concentrate, casein hydrolyzate, milk fat, lactalbumin, milk protein concentrate, lactose, casein, whey protein isolate, hydrolyzed whey protein, denatured whey protein, skim milk cheese powder, natural casein isolate, or non-fat dry milk. 8. The slurry of claim 1, wherein the slurry comprises a starch. 9. The slurry of claim 8, wherein the starch comprises vegetable starch, potato starch, pea starch, tapioca, grain starch, corn starch, wheat starch, or rice starch. 10. The slurry of claim 9, wherein the corn starch comprises dent corn starch, waxy corn starch, or high-amylase corn starch. 11. The slurry of claim 1, wherein the slurry comprises a gum or cellulose. 12. The slurry of claim 11, wherein the gum or cellulose comprises xanthan gum, guar gum, konjac flour, locust bean gum, natural cellulose, modified cellulose, microcrystalline cellulose, powdered cellulose, methyl cellulose, propylene glycol alginate, or natural sodium alginate. 13. The slurry of claim 1, wherein the slurry further comprises one or more ingredients selected from the group consisting of an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme, a flavoring agent, a firming agent, a gelling agent, a preservative, a sequestrant, a stabilizer, a thickener, an oil, a cheese powder, a salt, a nutritional supplement, a nutraceutical, a vitamin, and a mineral. 14. The slurry of claim 1, wherein the slurry comprises a moisture content of 30 to 60 wt. %. 15. The slurry of claim 1, wherein the slurry temperature is about 100° F. to 180° F. 16. A slurry composition for use in a cheese, the slurry composition comprising: dissolved non-fat dry milk;a fat;a 40 wt. % to 70 wt. % solids content;a dissolved acid; anda dissolved salt,wherein the slurry has a temperature of about 90° F. to about 300° F. 17. The slurry composition of claim 16, wherein the slurry further comprises cream. 18. The slurry composition of claim 16, wherein the dissolved non-fat dry milk concentration in the slurry composition is about 60 wt. % or more. 19. The slurry composition of claim 16, wherein the acid comprises adipic acid, lactic acid, glucono-delta-lactone, gluconic acid, phosphoric acid, lactobionic acid, hydrochloric acid, acetic acid, lactic acid, or citric acid. 20. The slurry composition of claim 16, wherein the salt comprises sodium chloride. 21. The slurry composition of claim 16, wherein the cheese comprises a pasta filata cheese. 22. A slurry composition for use in the preparation of a soft or firm/semi-hard ripened or unripened cheese, wherein the slurry composition has a temperature of about 90° F. to about 300° F. and comprising a fat, a 40 wt. % to 70 wt. % solids content, and an aqueous mixture of one or more ingredients selected from the group consisting of a starch, a dairy solid, and a gum or cellulose agent, wherein the slurry composition has one or more of the following characteristics: (i) a starch concentration of at least 10 wt. %;(ii) a dairy solid concentration of at least 10 wt. %; or(iii) a gum or cellulose concentration of at least 10 wt. %. 23. The slurry composition of claim 22, wherein the concentration of the starch, dairy solid, or gum or cellulose is at least 12 wt. %. 24. The slurry composition of claim 22, wherein the slurry composition comprises two or more ingredients selected from the group consisting of a starch, a dairy solid, and a gum or cellulose agent. 25. The slurry composition of claim 22, wherein the slurry composition comprises one or more starchs, dairy solids, and gum or cellulose agents.
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