US4310554A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of cheese with microencapsulated enzymes
Assignee: Wisconsin Alumni Research Foundation
•
Filing: 1979-07-10
•
Granted: 1982-01-12
•
Expires: 1999-07-10
Abstract
Abstract A food processing component such as an enzyme extract is microencapsulated by mixing the food processing component in aqueous medium with an oleaginous material such as milk fat to form a water-in-oil emulsion and then dispersing the water-in-oil emulsion in an aqueous liquid such as milk to form a suspension of oleaginous microcapsules containing the food processing compoent. By forming microcapsules containing a cheese flavor producing enzyme extract in milk and making cheese curd from the milk, accelerated flavor production can be obtained during ripening of the cheese curd.
Inventors
- 👤 Norman F. Olson
- 👤 Edward L. Magee, Jr.
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 18:49
CPC Classifications
C; C12; C12N; C12N11/00; C12N11/02; C12N11/04; A; A23; A23C; A23C19/00; A23C19/02; A23C19/032; A23C19/0328; A23P; A23P10/00; A23P10/30; A23P10/35; A23C2220/00; A23C2220/10; A23C2220/106
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
101 words
A process for accelerating flavor production during cheese ripening comprising emulsifying an aqueous enzyme extract of cheese flavoring microorganism in a fluid oleaginous material-emulsifying agent mixture to produce a water-in-oil emulsion wherein the aqueous extract constitutes the discontinuous phase dispersed within a continuous phase of fluid oleaginous material, dispersing the resulting emulsion in milk to form a suspension of oleaginous microcapsules containing the aqueous extract dispersed therein, coagulating the resultant milk containing suspended microcapsules to produce a cheese curd, and curing the curd to produce cheese containing flavors generated by the extract of the cheese flavoring microorganisms contained by the microcapsules.
Claim 2
Dependent Claim
101 words
A process for accelerating flavor production during cheese ripening comprising emulsifying an aqueous enzyme extract of cheese flavoring microorganism in a fluid oleaginous material-emulsifying agent mixture to produce a water-in-oil emulsion wherein the aqueous extract constitutes the discontinuous phase dispersed within a continuous phase of fluid oleaginous material, dispersing the resulting emulsion in milk to form a suspension of oleaginous microcapsules containing the aqueous extract dispersed therein, coagulating the resultant milk containing suspended microcapsules to produce a cheese curd, and curing the curd to produce cheese containing flavors generated by the extract of the cheese flavoring microorganisms contained by the microcapsules.
Claim 3
Dependent Claim
29 words
The process as claimed in claim 1, in which the oleaginous material contains a hydrophobic emulsifying agent dissolved therein in an amount within the range of 1-10% by weight.
Claim 4
Dependent Claim
17 words
The process as claimed in claim 1, in which the emulsifying agent has an HLB below 6.
Claim 5
Dependent Claim
35 words
The process as claimed in claim 1 in which the emulsifying to form the water-in-oil emulsion is carried out at a temperature at least 5° C. above the melting point temperature of the oleaginous material.
Claim 6
Dependent Claim
45 words
The process as claimed in claim 1 in which the emulsifying to form the water-in-oil emulsion is carried out at a temperature of 15° C. above the melting point temperature of the oleaginous material but less than the boiling point temperature of the aqueous component.
Claim 7
Dependent Claim
23 words
The process as claimed in claim 1 in which the milk contains an emulsifying agent having an HLB within the range of 8-18.
Claim 8
Dependent Claim
27 words
The process as claimed in claim 6, in which the emulsifying agent is present in the milk in an amount within the range of 0.01-1% by weight.
Claim 9
Dependent Claim
29 words
The process as claimed in claim 1, in which the dispersing of the emulsion is carried out at a temperature below the melting point temperature of the oleaginous material.
Claim 10
Dependent Claim
29 words
The process as claimed in claim 1, in which the dispersing of the emulsion in the milk is carried out at a temperature within the range of 16°-32° C.
Claim 11
Dependent Claim
40 words
The process as claimed in claim 1, in which the emulsifying agent is a blend of emulsifying agents, one of which has an HLB below 4 and another of which has an HLB within the range of 4 to 8.
Claim 12
Dependent Claim
36 words
The process as claimed in claim 1 in which the aqueous enzyme extract and oleaginous material are present in an amount of 1-5 parts by weight aqueous enzyme extract to 10 parts by weight oleaginous material.
Claim 13
Dependent Claim
122 words
A process for producing cheese, having an increased content of diacetyl and acetoin, comprising emulsifying an aqueous enzyme containing cell free extract from the microorganism Streptococcus lactis. subsp. diacetilactis in a milk fat-emulsifier mixture to produce a water in oil emulsion wherein the aqueous cell free extract constitutes a discontinuous phase dispersed within a continuous phase of milk fat, dispersing the resultant emulsion with agitation into skim milk to form a suspension of milk fat microcapsules containing the cell free extract dispersed therein, coagulating the resultant skim milk containing suspended microcapsules to produce a cheese curd, and curing the curd to produce cheese containing diacetyl and acetoin generated by the enzymes in the cell free extract contained by the milk fat microcapsules.
Claim 14
Dependent Claim
122 words
A process for producing cheese, having an increased content of diacetyl and acetoin, comprising emulsifying an aqueous enzyme containing cell free extract from the microorganism Streptococcus lactis. subsp. diacetilactis in a milk fat-emulsifier mixture to produce a water in oil emulsion wherein the aqueous cell free extract constitutes a discontinuous phase dispersed within a continuous phase of milk fat, dispersing the resultant emulsion with agitation into skim milk to form a suspension of milk fat microcapsules containing the cell free extract dispersed therein, coagulating the resultant skim milk containing suspended microcapsules to produce a cheese curd, and curing the curd to produce cheese containing diacetyl and acetoin generated by the enzymes in the cell free extract contained by the milk fat microcapsules.
Claim 15
Dependent Claim
36 words
The process as claimed in claim 12, in which the emulsifying to form the water-in-oil emulsion is carried out at a temperature above 35° C. but below the temperature at which the enzymes would be destroyed.
Claim 16
Dependent Claim
24 words
The process as claimed in claim 12, in which the emulsifier is a mixture of a trisorbitan fatty acid, and a monosorbitan fatty acid.
Claim 17
Dependent Claim
26 words
The process as claimed in claim 12, in which the emulsifier is triglycerol mono-di or tri fatty acid and a sorbitan mono-di or tri fatty acid.
Claim 18
Dependent Claim
17 words
The process as claimed in claim 14, in which the fatty acid is a stearate or oleate.
Claim 19
Dependent Claim
31 words
The process as claimed in claim 12 which includes the step of cooling the water-in-oil emulsion to a temperature within the range of 16°-35° C. before dispersion in the skim milk.
Claim 20
Dependent Claim
37 words
The process as claimed in claim 12, in which the aqueous cell free extract/milk fat-emulsifier mixture is within the range of 1-100 parts by weight aqueous cell free extract per 100 parts by weight milk fat-emulsifier mixture.
Claim 21
Dependent Claim
23 words
The process as claimed in claim 12, in which the emulsifier is within the range of 2-10% by weight of the oleaginous component.
References Cited (Backward Citations)
GB846777A
Cited
US3295991A
Cited
US3223532A
Cited
US3561975A
Cited
US3650768A
Cited
US3793464A
Cited
JPS4924235A
Cited
US3939290A
Cited
US3899605A
Cited
US3889004A
Cited
US3792171A
Cited
US4172900A
Cited
DE2602260A1
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-01-11 | 1985-07-13 | 1986-01-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-01-11 | 1989-07-13 | 1990-01-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-01-11 | 1993-07-13 | 1994-01-12 | $7700.00 | Window Closed / Lapsed |