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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
181	Intermediate Moisture Bar Using A Dairy-Based Binder	US12755828	2010-04-07	US20110250327A1	2011-10-13	Gary Francis Smith; Olaf C. Kortum; Yinqing Ma; Amanda J. Reilly; Kelly K. Harman; Edward Charles Coleman; Juan R. Peebles
A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
182	Food Comprising Alkalized Cocoa Shells And Method Therefor	US12642595	2009-12-18	US20110151098A1	2011-06-23	Dimitrios Chronopoulos; Richard Zuurbier; Bernhard Brandstetter; Christian Jung
The present invention provides a food comprising at least 30 mass % alkalized cocoa shells based on the total mass of alkalized cocoa shells and cocoa powder in the food. Also provided is a method for manufacturing the food comprising (i) alkalizing cocoa shells which have been separated from cocoa nibs using an alkalizing agent, and (ii) adding the alkalized cocoa shells to a food.
183	METHOD FOR MANUFACTURING MELT BODIES FOR FOOD ARTICLES AND MELT BODIES FOR FOOD ARTICLES	US12518920	2007-12-13	US20100028498A1	2010-02-04	Anthony Benjamin Van Der Drift; Ian John Young
A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance.
184	Method for Producing Sterol Formulations	US12517599	2007-11-24	US20100021525A1	2010-01-28	Peter Horlacher; Dieter Hietsch
The invention relates to a method for producing coated sterol powders. According to said method, a) micronized sterol and/or stanol particles are provided in a mixer, b) the micronized sterol and/or stanol particles are wetted with a proteinaceous aqueous solution/dispersion, c) the wetted particles are mixed well and then dried, and d) the dried mixture is optionally size-reduced in a mill. Owing to their good wettability, the sterol-containing formulations produced according to this method can be incorporated into food items without technical complications and have good organoleptic and sensory properties especially when used in drinks and dairy products.
185	Seasoning and method for enhancing and potentiating food flavor utilizing microencapsulation while reducing dietary sodium intake	US11904554	2007-09-27	US20080075813A1	2008-03-27	Gordon Smith; Michael Jensen
An encapsulated seasoning and method for seasoning for preserving, seasoning, enhancing, and potentiating flavor in a variety of foods and beverages is disclosed. The encapsulated seasoning may include shell and a core, the core comprising at least one seasoning particle having a particle size less than 25 microns and a non-aqueous composition. The encapsulated seasoning particle may include sodium chloride, as a seasoning, and a hydrophobic shell. Encapsulated small sodium chloride may be more effective in delivering taste impact than larger sized sodium chloride. Therefore, less sodium chloride may be required for the same taste effect resulting in less dietary sodium intake.
186	Blendable Cheese Snack	US11463354	2006-08-09	US20080038440A1	2008-02-14	Phillip Delpierre; Karl L. Linck; John Kieran Brody; Nancy M. Krahn; Brian L. Kaufman
A cheese product, suitable for use as a cheese snack and/or food topping includes packaging in which moist cheese components of the snack or topping are separately sealed within a secondary package, prior to both the moist cheese and dry components of the snack or topping being sealed within a common primary container. At the time of use, a consumer opens both the primary container and the secondary package, and mixes the moist and dry components within the primary container. Following mixing, the resultant mixture of moist and dry components may be consumed directly from the primary container, or be poured out of or otherwise removed from the primary container for use as a food topping on foods such as salads, pizza, or baked potatoes. The secondary package is formed from a material and sealed in a manner that effectively precludes moisture migration between the moist and dry products during storage of the unmixed snack or topping, to thereby provide a longer shelf life.
187	Cultured dairy products and methods of manufacture	US11155792	2005-06-17	US20060286209A1	2006-12-21	Jess Sweley; Gary Smith; Lisa Apel; Carrie Kincaid; Thomas Kalamas; Alice Cha; Dawn Barton
The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The cultured dairy or cream cheese products contain a considerable quantity of non-cultured dairy material (generally greater than about 60 percent, and preferably about 70 to about 80 percent, of the total dairy protein).
188	Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods	US11244319	2005-10-04	US20060083820A1	2006-04-20	Richard Merrill; Mayank Singh
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.
189	Transesterification reaction for production of dairy flavour enhancing esters	US10505277	2003-02-20	US20050130279A1	2005-06-16	Ross Holland; Vaughan Crow; Shao Liu
The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium in the presence of an esterase selected for its high transesterification activity. The esters may be used for flavouring in a variety of food products, particularly dairy products such as cheeses.
190	Butter and cream cheese composition	US10845321	2004-05-14	US20050079267A1	2005-04-14	Justin Erich Milano
A consumer packaged composition of matter with 60% to 100% of the composition consisting of only butter and/or margarine, and cream cheese, with the remaining 0% to 40% of the composition containing any additional contents.
191	Vaccenic acid	US10839808	2004-05-05	US20050004218A1	2005-01-06	Dale Bauman; Clement Ip; Benjamin Corl
The invention relates to compositions and methods involving vaccenic acid. Such compositions and methods are useful for preventing cancer.
192	Cheese fractionating process	US09997392	2001-11-28	US06827961B1	2004-12-07	Lawrence I. Bell; Randall L. Brandsma
A method for fractionating or separating a cheese uses heat and mixing of the cheese to separate the cheese into three phases. The three phases include a butterfat phase, an aqueous phase, and a cheese product from which some fat and flavor have been removed. The process may be hastened by adding water, and may be further hastened by using enhanced gravitational forces to effect separation of the portions. The process may also be used to remove undesirable flavor components from the cheese or to make a dairy spread.
193	Compositions, kits, and methods for promoting defined health benefits	US09760280	2001-01-12	US20030069202A1	2003-04-10	Kenneth Norman Kern; Matthew Thomas Heisey
The present invention is directed to compositions comprising: (a) a first component selected from the group consisting of gelatin, cartilage, aminosugars, glycosaminoglycans, methylsulfonylmethane, precursors of methylsulfonylmethane, S-adenosylmethionine, salts thereof, and mixtures thereof; and (b) a second component comprising: (i) a cation source selected from the group consisting of calcium, potassium, magnesium, and mixtures thereof; and (ii) an edible acid source. The present invention is further directed to food, beverage, pharmaceutical, over-the- counter, and dietary supplement products, which comprise the present compositions. The invention also relates to kits comprising the present compositions and information that use of the composition promotes one or more of the presently defined health benefits, including joint health, bone health, cardiac health, and anti-inflammation. The present invention additionally relates to methods of treating joint function, bone function, cardiac function, or inflammation comprising administering to a mammal a composition as defined herein.
194	Method for the manufacture of reduced and low-fat pasta filata cheese	US869114	1997-06-04	US5952030A	1999-09-14	Jakob Nelles; Brian G. Anderson
A process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.
195	Process of making a soft or semi-soft fibrous cheese	US733474	1996-10-18	US5902625A	1999-05-11	Richard Lee Barz; Carolyn Parks Cremer; Ann V. Durkin
A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e.g., in mixer/cooker 1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e.g., by pumping it through extruder 8); g) cooling the shaped cheese in cold brine (e.g., in brine tanks 11 and 15); and h) removing the cooled cheese from the brine (e.g., by conveyor 16). A food additive is thoroughly mixed into the heated cheese (for example in additional mixer 6) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be a gum, stabilizer, colorant, dairy solid, cheese powder, flavor, non-dairy protein isolate, salt, or food starch.
196	Melt-controlled cheese and process of making	US670721	1996-06-21	US5766657A	1998-06-16	Nana Y. Farkye; Frank Lee; Daniel Best
A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation. A cheese with taste and texture similar to natural cheese but with desirable melting properties is produced.
197	Method of treating a divided cheese product for anticaking	US324897	1994-10-18	US5626893A	1997-05-06	Malireddy S. Reddy
An anticaking agent which reduces the stickiness of the chunked, diced, or shredded cheese and improves the functionality of cheese is formulated of fine mesh vegetable flour, bentonite, cellulose, and antimycotic agents or bacterial cultures. This anticaking agent also will reduce the yeast and mold growth. This discovery is also extended to include various flavors, colors, enzymes and other supplements into the anticaking agent, to ultimately add to the cheese.
198	Multi-flavored pasta filata cheese dairy product and process for preparing the same	US162575	1993-12-03	US5431946A	1995-07-11	Marco E. Vesely; Leonardo Vesely
A process of making pasta filata cheese in which a ripened curd is combined with chopped ingredients and stretched (filatura) in a "filatura" liquid which can be mainly water at 60.degree.-95.degree. C., after which is product is formed, cooled, hardened and packaged.
199	Cheese-filled snack	US96627	1993-07-21	US5405625A	1995-04-11	Richard H. Biggs
Snacks with smooth, creamy cheese fillings contain pregelatinized rice flour in the filler and casing portions can be baked or microwaved. The cheese filling contains cheese and pregelatinized rice flour, and does not dry out or leak out on storage or heating. In preferred embodiments, pregelatinized rice flour comprises from about 5 to about 20% by weight of the filler portion. Some embodiments also contain fat and powdered cheese in the filler portion. The casing contains potato flakes and pregelatinized rice flour and retains its structural integrity and does not slip on heating. In preferred embodiments, potato flakes and pregelatinized rice flour comprise from about 10% to about 30% by weight of the starch component in the casing portion.
200	Cheese composition	US130420	1993-10-01	US5380543A	1995-01-10	Richard L. Barz; Ann V. Durkin
By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done."

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