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 |
|---|---|---|---|---|---|---|
| 141 | Reduced Fat Cheese Having Enhanced Organoleptic Properties | US12128346 | 2008-05-28 | US20080279982A1 | 2008-11-13 | Jon Reeve; Jenni Justiz |
| The present invention is directed to reduced fat cheese blends and methods of producing reduced fat cheese blends having enhanced organoleptic properties relative to conventional reduced fat cheeses of a similar type and having approximately the same fat content produced by traditional make formulas. | ||||||
| 142 | Health Promoting Dairy and Food Products Containing Mushroom Glucan Produced Through Fermentation of Grifola Frondosa | US11910814 | 2006-04-07 | US20080171104A1 | 2008-07-17 | Yang Zhu; Antonius Silvester Maria Sonnenberg; Eibertus Nicolaas Van Loo |
| The present invention deals with the production of food products with a health promoting effect, namely immune modulation in general, and lowering and/or stabilizing blood sugar levels. The food products concerned comprise polysaccharides from edible or medicinal mushrooms. These are produced through fermentation instead of conventional cultivation of mushrooms. Fermentation process is preferably done in submerged cultures, especially fed-batch or step-up cultures. | ||||||
| 143 | Natural cheese fortification | US11116038 | 2005-04-27 | US20060246180A1 | 2006-11-02 | Mostafa Galal; Alan Szczesny; Gary Kerrigan |
| Improved natural cheese-making processes are provided which permit substantial nutritional supplementation of the natural cheeses. Conventional cheese-making techniques involving curd formation, curd/whey separation, curd cooking, brining, and packaging are modified by addition of a suitable fortificant normally containing a mixture of vitamins and minerals. Fortificant addition can be carried out prior to or during cooking, as a part of the brining step, and/or during final packaging. Fortificant(s) are preferably added as aqueous dispersions or solutions, which can be directly added to liquid ingredients or sprayed on the curd or final cheese. | ||||||
| 144 | Process for mozzarella-type cheese | US11047424 | 2005-01-31 | US20060172054A1 | 2006-08-03 | Tischa Inniss; Russell Tietz; Pamela Guzowshi |
| The invention is directed to an improved process of producing mozzarella-type cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The coagulated dairy substrate is cut, and the curds are separated from the whey and collected to form a base curd. The base curd is blended with a farinaceous material. The base curd/farinaceous material blend is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker). The cheese mass is then cooled to produce the mozzarella-type cheese. The blending of the farinaceous material with the base curd before cooking/stretching allows it to act as a fat mimetic, which imparts a product characteristic in reduced-fat or fat-free cheese resembling a full-fat product, such as improved mouthfeel. It also serves to improve moisture binding in the product and results in a firmer cheese which may be easier to shred, and produces a more homogenous product. | ||||||
| 145 | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products | US11176634 | 2005-07-06 | US20060008555A1 | 2006-01-12 | Richard Merrill; Mayank Singh |
| A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. | ||||||
| 146 | Dairy product and process | US10504925 | 2003-02-18 | US20050123647A1 | 2005-06-09 | Keith Johnston; Allan Main; Peter Elston; Peter Munro; Robert Buwalda |
| The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | ||||||
| 147 | System and method for making enhanced cheese | US09562482 | 2000-05-01 | US06780445B1 | 2004-08-24 | Ken Rhodes |
| A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors. | ||||||
| 148 | Method for preparing a cheese having a closed rind and a virtually blind structure | US09733930 | 2000-12-12 | US06482458B2 | 2002-11-19 | Jan Zantinge |
| A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more. | ||||||
| 149 | Method for reforming dairy products | US09627504 | 2000-07-28 | US06403138B1 | 2002-06-11 | Vijay Arora |
| A method and apparatus for reforming small pieces of natural cheese or other dairy products, such as shreds, trim, or offcuts, wherein the small pieces are fed through a mechanical pump and a die that form the product into a cohesive larger chunk. The mechanical pump and the die operate such that natural cheese pieces may be formed into a larger chunk of natural cheese having a very similar texture and appearance to that of the original product. | ||||||
| 150 | Process for extracting fatty components from cooked foods | US09039370 | 1998-03-16 | US06172246B2 | 2001-01-09 | Henry L. Franke |
| A multi-stage extraction process for extracting fats and oils from cooked food products. The cooked food products can be plant-derived or animal-derived food products, particularly fried snack food products, such as potato chips. The method comprises treating the cooked food product in a two or more extraction stage with a suitable solvent at effective temperatures and pressures, wherein the food product is subjected to a vacuum between each extraction stage. | ||||||
| 151 | Sweetened natural cheese | US890470 | 1997-07-09 | US5932274A | 1999-08-03 | Paul Scharfmann; Ludwig Zoller |
| A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose. | ||||||
| 152 | Dried cheese pieces of nonmelting cheese and process of making the same | US641482 | 1996-05-01 | US5795613A | 1998-08-18 | Paul Scharfmann; Ludwig Zoller |
| A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations. | ||||||
| 153 | Process for removing oil from dairy food products | US425893 | 1995-04-21 | US5728851A | 1998-03-17 | Henry L. Franke |
| A process for removing fats and oils from prepared animal-derived fried-derived food products, particularly fried meat, poultry, and fish products. The method involves treating the animal-derived fried-derived food product with a normally gaseous solvent at effective temperatures and pressures. | ||||||
| 154 | Apparatus for producing shredded cheese | US473071 | 1995-06-07 | US5601855A | 1997-02-11 | Orville C. Fager; Scott G. Andrews; Dennis R. Ferdon; David J. Garnett; Matthew T. Stenzel |
| A method and apparatus for producing shredded food products, such as cheese, is disclosed. The method and apparatus permits the production of cheese shreds to be accomplished in a unified operation wherein a sheet of cheese is produced and that sheet of cheese is cut to desired dimensions directly from the casting line. An arrangement of the invention may comprise a sheet former, a casting line, and a shredding assembly, all of which function as a single unit. The shredding assembly, itself a unique arrangement, first slices the incoming sheet of cheese into ribbons, and then cuts each of these ribbons to length. The sheet of cheese may be sliced into ribbons by passing the cheese through a pair of rollers having grooves or slots machined into their surfaces, the width of the slots corresponding to the desired width of the cheese ribbons. The cheese ribbons are presented to a plurality of transversely mounted elongate blades, each of which revolves about a common axis. Each blade cuts off segments of desired lengths from the cheese ribbons. | ||||||
| 155 | Process of and apparatus for handling green cheese | US880910 | 1992-05-08 | US5324529A | 1994-06-28 | Ian P. Brockwell |
| A system for handling of cheese in the green state particularly directed for handling natural cheese types such as cheddar and colby in a manner so that they can be conveniently sub-divided and individually packaged, on the same day of manufacturing, into a variety of finished consumer and cheese market sized portions. The system includes the handling of green cheese immediately as it is formed through the processes of batch or continuous cheese making equipment and cheese towers to provide, preferably, 40 to 45 or other selected pound blocks of green cheese. The cheese blocks are immediately handled after forming to eliminate the normally utilized bulk block aging or curing systems. The green cheese blocks are selectively handled and may be placed into temporary bulk block pouches and packaged for future handling or are directed to trimming and cutting devices which will trim and cut the blocks into the consumer, market size units. The aspect of green cheese handling allows immediate recycling of the green cheese material should it, for any reason, not meet consumer, market quality conditions. The entire handling operation and recycling operation insures that the cheese is handled in the green state. | ||||||
| 156 | Method of manufacture of creamy Havarti style cheese | US245335 | 1988-09-15 | US4882179A | 1989-11-21 | James D. Beyer; Mark E. Johnson |
| A method of manufacturing a specialty cheese according to the teachings of the present invention is disclosed relating to the manufacture of a creamy Havarti style cheese. According to the present invention, to reduce the moisture content, the curd is cooked at a temperature exceeding the recommended maximum temperature for optimum acid production for a mesophile culture and specifically at a temperature in the range of 104.degree. to 106.degree. F. for a cooking time in the range of one hour for retarding the culture growth to restrict the number of cells to reduce the bitterness in the cheese and for modifying the enzymatic activity of the starter organisms while still achieving acceptable acid production. Further, according to the present invention, the change of balance between the enzymatic activities previously accomplished by chilling the curd with a water bath treatment is accomplished by curing the cheese in a first curing regimen at a temperature in the range of 55.degree. to 65.degree. F. for in the range of 1 to 3 weeks to modify the enzymatic activities to favor the leuconostoc organisms responsible for flavor development and then by curing the cheese in a second curing regimen at a temperature in the range of 40.degree. to 45.degree. F. Elimination of the water bath treatment saves water, water disposal and time, and reduces the risk of product contamination. | ||||||
| 157 | Cheese making apparatus | US683830 | 1976-05-06 | US4089243A | 1978-05-16 | Gretz L. Hazen |
| An apparatus for the continuous matting and milling of cheese curd. The apparatus includes a housing which houses an upper, water-permeable, endless conveyor belt and a lower endless conveyor belt which operates in the opposite direction to that of the first belt. A mixture of cheese curd and whey is deposited as a layer on the upper belt and the whey is drained through the belt and is discharged through the lower end of the housing. The matted curd is transferred from the upper belt to the lower belt and as a result is inverted, and is subsequently discharged to a curd milling unit which acts to cut the mat of curd into cube-like chunks. The curd mill includes a cylindrical drum and a blade extends the length of the drum and is spaced outwardly from the drum periphery. A series of radial knives connect the blade and the drum. The drum is rotated through an arc between a cutting position wherein the blade and knives cut the curd mat into cube-like chunks and a retracted position where the chunks fall by gravity from the drum to a collection site. | ||||||
| 158 | Apparatus for making cheese | US38854873 | 1973-08-15 | US3859905A | 1975-01-14 | ROBERTS MIRON J; RUNGE HEINZ F |
| Apparatus for the manufacture of close-knit natural ripened cheese from curd which is in particulate form. A cheese-producing medium is made into curd in accordance with conventional procedures for the particulate type of cheese to be produced. Since later treatment steps do not permit or result in moisture separation, the curd preparation procedure is adjusted to provide curd at a desired and legal moisture level for the cheese which is to be produced. The particulate curd is then transferred to apparatus wherein the curd is transferred and formed into a curd mass without damage to the curd particles. The curd is subjected to vacuum deaeration during the transfer. Thereafter, the curd mass is subjected to a second vacuum deaeration step. The curd mass is then cured to provide natural ripened cheese and the cheese is cut into suitable sized pieces and wrapped or otherwise packaged. As an optional feature, the curd may be subjected to tension loading during the curing step to provide a more closely knit texture.
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| 159 | Preparing dried cheese | US3573931D | 1968-03-08 | US3573931A | 1971-04-06 | DALE ROBERT F |
| EXTRUDER, INTO ELONGATED NOODLE FORM HAVING A DIAMETER OF UP TO 3/32 INCH, DRYING THE EXTRUDED NOODLE AT ELEVATED TEMPERATURES OF UP TO ABOUT 115*F. TO A MOISTURE CONTENT UP TO ABOUT 17%. CHEESES WHICH CONTAIN UP TO ABOUT 53% FAT ARE ADAPTED FOR PROCESSING BY THE METHOD OF THIS INVENTION TO PRODUCE A STORAGE STABLE PRODUCT WHICH DOES NOT REQUIRE REFRIGERATION.
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| 160 | Process for reducing the moisture content of cheese | US3482999D | 1966-04-22 | US3482999A | 1969-12-09 | CORNWELL EDMUND H; FOSTER HERBERT G JR |
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