子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | CHEESE AND METHODS OF MAKING SUCH CHEESE | US12772628 | 2010-05-03 | US20100239713A1 | 2010-09-23 | Richard K. Merrill; Mayank Singh |
| 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. | ||||||
| 62 | Bacterium | US12304913 | 2007-06-08 | US20100034924A1 | 2010-02-11 | Christophe Fremaux; Philippe Horvath; Joachim Schwobe |
| The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C. | ||||||
| 63 | Cheese and methods of making such cheese | US11121537 | 2005-05-03 | US07585537B2 | 2009-09-08 | Richard K. Merrill; Mayank Singh |
| 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. | ||||||
| 64 | Purification of beta casein from milk | US11272331 | 2005-11-09 | US20070104847A1 | 2007-05-10 | James O'Mahony; Karen Smith; John Lucey |
| A method is provided for obtaining β-casein from skim milk. Purification of β-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of β-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble β-casein. An integrated scheme that allows a dairy plant to continuously separate and purify β-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness. | ||||||
| 65 | Cheese and methods of making such cheese | US11121537 | 2005-05-03 | US20050249854A1 | 2005-11-10 | Richard Merrill; Mayank Singh |
| 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. | ||||||
| 66 | Food product and method | US10946522 | 2004-09-20 | US20050064081A1 | 2005-03-24 | Robert Skaletski |
| This invention pertains to cheese and certain meat products which are molded in a wide variety of novel three-dimensional shapes and sizes which deviate from the common rectangular blocks, balls, and the like, and which have not previously been available. Such shapes can be made by pressure molding a wide range of varieties of cheese and certain flowable meat products which are commonly fabricated, such as into sausages. Such shapes can also be made by injection molding processes. The invention comprises the new shapes of products now available, which can be fabricated from cheese, and certain meat products. The invention further comprehends pressure molding processes and injection molding processes for making such shaped products. | ||||||
| 67 | MULTILAYER HEAT SHRINKABLE FILMS | EP15725343.6 | 2015-05-28 | EP3149078B1 | 2018-07-25 | ZANABONI, Giuliano; FUSARPOLI, Flavio; SPIGAROLI, Romano |
| The present invention relates to a polymer blend and to multilayer heat shrinkable films containing at least a layer made of said polymer blend, to flexible containers made of said film, such as bags, pouches and the like, useful for packaging articles, in particular food items. The invention also relates to a process for the manufacturing of such multilayer heat shrinkable films. | ||||||
| 68 | CHEESE PRODUCTION METHOD AND PREPARATION FOR CHEESE REFORMULATION | EP16755650 | 2016-02-25 | EP3262947A4 | 2018-07-18 | SATO HIROAKI |
| A method for producing cheese and a preparation for reforming cheese are provided. By producing cheese with treating a milk raw material such as ultra high temperature-sterilized milk with such an ingredient as reducing agent, cheese of good quality can be obtained. | ||||||
| 69 | MULTILAYER HEAT SHRINKABLE FILMS | EP15725343.6 | 2015-05-28 | EP3149078A1 | 2017-04-05 | ZANABONI, Giuliano; FUSARPOLI, Flavio; SPIGAROLI, Romano |
| The present invention relates to a polymer blend and to multilayer heat shrinkable films containing at least a layer made of said polymer blend, to flexible containers made of said film, such as bags, pouches and the like, useful for packaging articles, in particular food items. The invention also relates to a process for the manufacturing of such multilayer heat shrinkable films. | ||||||
| 70 | Genetic cluster of strains of Streptococcus thermophilus having unique rheological properties for dairy fermentation | EP14171585.4 | 2009-12-14 | EP2789687A1 | 2014-10-15 | Manoury, Elise; Horvath, Philippe; Fremaux, Christophe; Fourcassie, Pascal |
The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1. |
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| 71 | Food processing vat with zoned temperature control | EP11163028.1 | 2011-04-19 | EP2377390B1 | 2013-04-17 | Isenberg, Timothy J.; Zirbel, John E. |
| A food processing vat (5) is provided with a zoned heat transfer system (50) that provides zoned temperature control to the vat (7). The zoned heat transfer system (50) selectively transmits heat to or removes heat from different portions of a bottom wall (11) and/or side wall(s) (14,15) of the vat (7). A heat transfer fluid (100) may be directed through the zoned heat transfer system (50) along a flow path that is selected based on a target size and/or a target temperature of a batch of food product (9) being processed in the vat. | ||||||
| 72 | BACTERIA THYA(-) MUTANTS WITH INCREASED VITAMIN K | EP10724066.5 | 2010-06-01 | EP2437758A1 | 2012-04-11 | PEDERSEN, Martin |
| Bacteria thyA(−) mutants with increased vitamin K and use of these thyA(−) mutants for making a composition/product for treatment and/or prevention of vitamin K deficiency in a mammal (e.g. a human). | ||||||
| 73 | BACTERIUM | EP07804917.8 | 2007-06-08 | EP2034848A2 | 2009-03-18 | FREMAUX, Christophe; HORVATH, Philippe; SCHWOBE, Joachim |
| The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa.s after 14 days of storage at 6° C. | ||||||
| 74 | EDIBLE SUPERCAPACITORS | US15755027 | 2016-08-25 | US20180235881A1 | 2018-08-23 | Hanqing Jiang; Prithwish Chatterjee; Wenwen Xu; Xu Wang |
| Systems and methods are described for an edible capacitive power source such as a supercapacitor device. The capacitive power source includes an anode electrode, an anode current collector, a cathode electrode, and a cathode current collector, arranged in layers with a separator layer positioned between the anode electrode and the cathode electrode forming a symmetrical electrical double-layer capacitor. The anode electrode, the anode current collector, the cathode electrode, the cathode current collector, and the separator layer are all constructed of non-toxic, edible materials. The packaging material, the conductive anode tab, and the conductive cathode tab are all also constructed of non-toxic, edible materials forming a completely edible capacitive power source package. | ||||||
| 75 | PACKAGED FOOD PRODUCT WITH VEGETABLE COMPONENTS | US15432883 | 2017-02-14 | US20180229915A1 | 2018-08-16 | Rachel Catherine Brown; William Matthew Harris; Josue R. Juarbe Lopez; Michael David Putnam; Linda C. Roman |
| A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese. | ||||||
| 76 | Streptococcus thermophilus lactic acid bacterium | US14478969 | 2014-09-05 | US09980499B2 | 2018-05-29 | Christophe Fremaux; Philippe Horvath; Joachim Schwobe |
| The disclosure relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C.Further, the disclosure includes method for preparing and products of food, food additive, feed, nutritional supplement, or probiotic supplement, thereof. | ||||||
| 77 | METHOD FOR PRODUCING A PACKAGED PORTION OF A FOOD PRODUCT AND PORTION PRODUCED BY SAID METHOD | US15566801 | 2016-04-14 | US20180118382A1 | 2018-05-03 | Alexandre VERNIER |
| This method for producing a packaged food product portion includes the following steps: providing a cup defining an inner area for receiving the food product; cold pouring, at a temperature below 50° C., the food product into the receiving area of the cup; covering the food product using a thermally insulating lid arranged such that thermally conducting flaps of the cup extend toward the outside of the lid after the covering step; folding the flaps on an outer face of the lid opposite the receiving area; and heat-sealing the flaps on the outer face. | ||||||
| 78 | Food and beverage bottle assembly | US14827385 | 2015-08-17 | US09944433B2 | 2018-04-17 | Linwood F. Hamilton |
| A food and beverage bottle assembly is described. A food collar is adapted to slip onto the neck of a beverage bottle to create and a food and beverage bottle assembly. The assembly is particularly useful for gifts or special occasions such that particular food and beverage combinations, such as wine and chocolate or cheese may be paired and assembled together in a unique assembly. | ||||||
| 79 | HYALURONIC ACID PRODUCTION PROMOTING AGENT | US15670918 | 2017-08-07 | US20180036350A1 | 2018-02-08 | Isafumi Maru; Ji-Yeong An; Sayuri Tanaka; Maya Sakashita; Seiyu Harada; Kazuya Watabe; Masayoshi Aosasa; Mujo Kim; Toshio Nakamura; Utano Nakamura; Hiroaki Iitsuka |
| An agent of the present invention comprising poultry feet or a processed product thereof, preferably a hydrolysate of an extract of poultry feet, promotes hyaluronic acid production, thereby exhibiting excellent effects of preventing or treating a joint disorder, improving skin dryness, wrinkles or skin tension, moisturizing the skin, etc. The agent is thus useful as a medicament, a quasi-drug, a cosmetic product, a food product or an animal feed. | ||||||
| 80 | Method of controlling temperature zones in food processing vat | US14728243 | 2015-06-02 | US09848616B2 | 2017-12-26 | Timothy J. Isenberg; John E. Zirbel |
| A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side walks) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat. | ||||||
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