IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0152562
(2011-06-03)
|
등록번호 |
US-8642106
(2014-02-04)
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발명자
/ 주소 |
- Merrill, Richard K.
- Singh, Mayank
|
출원인 / 주소 |
|
대리인 / 주소 |
Kilpatrick Townsend and Stockton LLP
|
인용정보 |
피인용 횟수 :
2 인용 특허 :
106 |
초록
▼
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, 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 so
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, 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
▼
1. A soft or firm/semi-hard ripened or unripened blended cheese that comprises protein, an oil or fat that was not derived from milk and that was added as a liquid, and a sequestrant, and has one or more of the following characteristics: (i) a starch concentration of about 0.5 to about 26 wt. %;(ii)
1. A soft or firm/semi-hard ripened or unripened blended cheese that comprises protein, an oil or fat that was not derived from milk and that was added as a liquid, and a sequestrant, and has one or more of the following characteristics: (i) a starch concentration of about 0.5 to about 26 wt. %;(ii) a dairy solid concentration of about 0.5 to about 35 wt. %; ora gum or cellulose concentration of about 0.1 to about 20 wt. %,wherein the cheese comprises a block cheese, a ribbon cheese, a string cheese, a comminuted cheese, a diced cheese, or a shredded cheese,the cheese has a moisture content of about 45 to 60 wt. %,the sequestrant comprises one or more alkali metal phosphate or alkali metal citrate salts, andthe sequestrant concentration is about 0.001 to 3.8% based on the weight of the cheese. 2. The soft or firm/semi-hard cheese of claim 1, wherein the product has at least two of the characteristics. 3. The soft or firm/semi-hard cheese of claim 1, wherein the product has all three of the characteristics. 4. The soft or firm/semi-hard cheese of claim 1, wherein the cheese has a protein content of about 5-40 wt. %. 5. The soft or firm/semi-hard cheese of claim 1, wherein the cheese is a blended pasta filata cheese. 6. The soft or firm/semi-hard cheese of claim 5, wherein the cheese is a blended mozzarella cheese. 7. The soft or firm/semi-hard cheese of claim 1, wherein the oil comprises vegetable oil. 8. The soft or firm/semi-hard cheese of claim 7, wherein the vegetable oil comprises safflower seed oil, corn oil, soybean oil, peanut oil, olive oil, palm oil, flax seed oil, or walnut oil. 9. The soft or firm/semi-hard cheese of claim 1, wherein the sequestrant comprises a calcium binding sequestrant. 10. The soft or firm/semi-hard cheese of claim 8, wherein the sequestrant comprises sodium hexametaphosphate (SHMP), monosodium phosphate (MSP), sodium tripolyphosphate (STPP), disodium phosphate (DSP), sodium aluminum phosphate, disodium phosphate (DSP), disodium phosphate dehydrate, or sodium citrate dihydrate. 11. The soft or firm/semi-hard cheese of claim 1, wherein the cheese comprises one or more additional ingredients comprising an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a finning agent, a gelling agent, a preservative, a stabilizer, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, or a mineral. 12. The soft or firm/semi-hard cheese of claim 1, wherein the starch comprises potato starch, pea starch, tapioca starch, corn starch, wheat starch, and rice starch. 13. The soft or firm/semi-hard cheese 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 cheese powder, natural casein isolate or nonfat dry milk. 14. The soft or firm/semi-hard cheese of claim 1, wherein the gum or cellulose comprises microcrystalline cellulose, powdered cellulose, methyl cellulose, propylene glycol alginate, sodium alginate, xanthan gum, guar gum, konjac flour or locust bean gum. 15. A blended cheese made from an unsubstituted pasta filata cheese mixed with an imitation cheese, wherein the blended cheese comprises: an oil or fat that was not derived from milk and that was added as a liquid;the sequestrant comprises one of more alkali metal citrate or phosphate salts; andone or more of the following characteristics:(i) a starch concentration of about 0.5 to about 26 wt. %;(ii) a dairy solid concentration of about 0.5 to about 35 wt. %; or(iii) a gum or cellulose concentration of about 0.1 to about 20 wt. %, %,wherein the cheese comprises a block cheese, a ribbon cheese, a string cheese, a comminuted cheese, a diced cheese, or a shredded cheese,the cheese has a moisture content of about 45 to 60 wt. %, andthe sequestrant concentration is about 0.001 to 3.8% based on the weight of the cheese. 16. The cheese of claim 15, wherein the unsubstituted pasta filata cheese comprises mozzarella cheese. 17. The cheese of claim 15, wherein the oil or fat comprises palm oil. 18. The cheese of claim 15, wherein the one or more alkali metal citrate or phosphate salts are selected from the group consisting of sodium aluminum phosphate, tri-sodium phosphate, and tri-sodium citrate. 19. A blended pasta filata cheese made from an unsubstituted pasta filata cheese mixed with an oil or fat that was not derived from milk and that was added to the unsubstituted pasta filata cheese as a liquid, the blended pasta filata cheese further comprising a sequestrant, and having one or more of the following characteristics: (i) a starch concentration of about 0.5 to about 26 wt. %;(ii) a dairy solid concentration of about 0.5 to about 35 wt. %; or(iii) a gum or cellulose concentration of about 0.1 to about 20 wt, %,wherein the cheese comprises a block cheese, a ribbon cheese, a string cheese, a comminuted cheese, a diced cheese, or a shredded cheese,the cheese has a moisture content of about 45 to 60 wt. %,the sequestrant comprises one or more alkali metal phosphate or alkali metal citrate salts, andthe sequestrant concentration is about 0.001 to 3.8% based on the weight of the cheese. 20. The cheese of claim 19, wherein the unsubstituted pasta filata cheese comprises mozzarella cheese. 21. The cheese of claim 1, wherein the cheese is a block cheese. 22. The cheese of claim 1, wherein the cheese is a ribbon cheese. 23. The cheese of claim 1, wherein the cheese is a string cheese. 24. The cheese of claim 1, wherein the cheese is a comminuted cheese. 25. The cheese of claim 1, wherein the cheese is a diced cheese. 26. The cheese of claim 1, wherein the cheese is a shredded cheese. 27. The cheese of claim 1 wherein the sequestrant is chosen from a sodium polyphosphate, a sodium aluminum phosphate, a sodium hexametaphosphate, and a sodium citrate. 28. The cheese of claim 1, wherein the sequestrant is a sodium aluminum phosphate. 29. The cheese of claim 1, wherein the sequestrant concentration is about 0.1 to 3.0% based on the weight of the cheese. 30. The cheese of claim 1, wherein the sequestrant concentration is about 0.25 to 2.0% based on the weight of the cheese.
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