IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0686018
(2010-01-12)
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등록번호 |
US-8613970
(2013-12-24)
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발명자
/ 주소 |
- Merrill, Richard K.
- Singh, Mayank
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출원인 / 주소 |
|
대리인 / 주소 |
Kilpatrick Townsend & Stockton LLP
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인용정보 |
피인용 횟수 :
2 인용 특허 :
111 |
초록
▼
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the cur
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
대표청구항
▼
1. A slurry composition for use in the preparation of a cheese, said slurry composition comprising: a fat or oil;cheese curd; andone 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 a temperature of ab
1. A slurry composition for use in the preparation of a cheese, said slurry composition comprising: a fat or oil;cheese curd; andone 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 a temperature of about 90° F. to about 293° F. 2. The slurry composition of claim 1, wherein the cheese curd comprises pasteurized cow's milk curd, buffalo milk curd, goat's milk curd, concentrated milk curd, reconstituted milk curd, or milk protein powder curd. 3. The slurry composition of claim 1, wherein the cheese curd comprises molten cheese curd. 4. The slurry composition of claim 1, wherein the starch comprises vegetable starch, potato starch, pea starch, tapioca, grain starch, corn starch, wheat starch, or rice starch. 5. The slurry composition of claim 4, wherein the corn starch comprises dent corn starch, waxy corn starch, or high amylase corn starch. 6. The slurry composition of claim 1, wherein the dairy solid comprises whey protein concentrate, casein hydrolyzate, milk fat, lactalbumin, cream, milk protein concentrate, milk protein isolate, lactose, casein, whey protein isolate, hydrolyzed whey protein, denatured whey protein, skim milk cheese powder, natural casein isolate, or non-fat dry milk. 7. The slurry composition of claim 1, 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. 8. The slurry composition of claim 1, wherein the slurry composition 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, a cheese powder, a salt, a nutritional supplement, a nutraceutical, a vitamin, and a mineral. 9. The slurry composition of claim 1, wherein the fat or oil is added as a liquid to the slurry composition and is not derived from milk. 10. The slurry composition of claim 9, wherein the fat or oil comprises vegetable oil, soy bean oil, corn oil, flax seed oil, walnut oil, palm oil, linoleic acid, fish oil, and omega 3 fatty acids. 11. The slurry composition of claim 1, wherein the slurry composition has a concentration of the starch, the dairy solid, or the gum or cellulose of at least 0.1 wt. %. 12. The slurry composition of claim 1, wherein the slurry composition has a concentration of the starch, the dairy solid, or the gum or cellulose of at least 10 wt. %. 13. The slurry composition of claim 1, wherein the slurry composition has a concentration of the starch, the dairy solid, or the gum or cellulose of at least 12 wt. %. 14. The slurry composition of claim 1, wherein the slurry composition is used in the preparation of a soft or firm/semi-hard cheese. 15. The slurry composition of claim 1, wherein the slurry composition is used in the preparation of a ripened or unripened cheese. 16. The slurry composition of claim 1, wherein the slurry composition is used in the preparation of cheese selected from the group consisting of mozzarella cheese, pasta filata cheese, provolone cheese, Mexican style cheese, scamorze cheese, and pizza cheese. 17. The slurry composition of claim 1, wherein the slurry composition has a moisture content of about 36 to 65 wt. %. 18. The slurry composition of claim 1, wherein the slurry composition comprises fully hydrated non-fat dry milk. 19. A slurry composition for use in the preparation of a soft or firm/semi-hard ripened or unripened cheese, the slurry composition comprising a molten blend of a cheese curd, a fat or oil, and one or more ingredients, wherein the one or more ingredients are selected from the group consisting of a starch, a dairy solid, a gum or cellulose agent, wherein the slurry composition has one or more of the following characteristics: (i) a starch concentration of at least 12 wt. %,(ii) a dairy solid concentration of at least 12 wt. %, or(iii) a gum or cellulose concentration of at least 12 wt. %, andwherein the slurry composition has a temperature of about 90° F. to about 293° F. 20. A slurry composition for use in the preparation of a soft or firm/semi-hard ripened or unripened cheese, the slurry composition comprising a molten blend of cheese curd, a fat or oil, and one or more ingredients, wherein the one or more ingredients are selected from the group consisting of a starch, a dairy solid, 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. %, andwherein the slurry composition has a temperature of about 90° F. to about 293° F.
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