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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
101	Method of producing concentrated flour from wine grape pomace	US11882357	2007-08-01	US20080032015A1	2008-02-07	Mark Walpole
A method for producing concentrated flour from wine grape pomace that includes obtaining an amount of wine grape pomace having moisture content from 50-80% and drying the wine grape pomace at a maximum 70° C. over a time period of 24-48 hours. Upon the completion of the drying step, the dried wine grape pomace is screened to remove stems, seeds and milled into flour through a 100 US mesh.
102	Pine needle extract	US10577376	2004-10-29	US20070148266A1	2007-06-28	Youchun Yan; Frederick Cain; Ulrike Schmid; Wiro Stam; Jeanet Gerritsen
A composition which is obtainable as an extract from pine needles, having therapeutic activity and comprising isocupressic acid compounds in an amount of less than 0.01 wt % and further comprising one or more organic acids, can be used in foodstuffs, pharmaceutical compositions and food supplements.
103	Moulding and cooling device	US10561881	2004-04-19	US20070098861A1	2007-05-03	Andreas Biggel
The invention relates to a device for cooling a flowable melted food material (1), especially a cheese melt. Said device forms a continuous strip (2) and comprises two parallel, cooling belts (3) which extend counter to each other and which bring the continuous strip (2) into contact with both sides thereof, in order to cool it. The cooling belts (3) are oriented at an angle of between 45° and 90° in relation to the horizontal and guide the strip (2) at a corresponding angle.
104	Yogurt-cheese compositions	US11475853	2006-06-26	US20070003666A1	2007-01-04	Jon Gutknecht; John Ovitt
Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
105	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.
106	Process for making cheese	US10086134	2002-02-27	US06998145B2	2006-02-14	Thomas Henry; Charles Hunt; Jerry Urben
An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is coagulated to form a coagulum comprising curd and whey. The coagulum is cut and the whey is removed therefrom, thereby leaving the curd. The curd is heated and kneaded to produce a fiberous mass. An extender is added to the curd or to the fiberous mass, and the extender comprises at least one source of fat. The fiberous mass is processed to produce a cheese product. By this method. By this method, the casein/fat ratio can be increased early in the process so that less fat is wasted through removal with the whey. The fat content of the cheese product can then increased later in the process through the use of the extender, thereby creating a more cost-effective product.
107	Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods	US11121398	2005-05-03	US20050249853A1	2005-11-10	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.
108	Method for preparing a gelled food product	US10737239	2003-12-16	US20040241305A1	2004-12-02	Renoo Avinash Blindt; Allan Hugh Clark; Bronwyn Elliott; Timothy John Foster; Ian Timothy Norton
A gelled food product is prepared by opening a closed container of thermo-reversible gel (A) that is based on polysaccharide gelling agent, heating gel (A) to a temperature of at least 60null C., combining the gel (A) with at least one taste or flavour imparting food component before, during or after the heating, to provide a combined gel composition (B) that comprises at least 1 wt % protein, such that the gel (A) constitutes 50-98 wt % of the composition (B), and allowing the combined gel composition (B) to set in a mould.
109	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.
110	Method for making cheese products	US09424664	2000-01-06	US06455092B1	2002-09-24	Corinne Begueria
A method for making a cheese product by processing an initial substance consisting of a cheese, includes the following steps: a) thermal and mechanical treatment such as stirring the initial cheese fractionated into pieces, at a temperature less than 60° C., to break down the initial cheese protein structure in a limited way; b) cooling the mixture of step a) to a temperature less than 50° C. to start building up the protein structure and to constitute a stable emulsion of fats with the initial cheese other constituents; c) if required, mechanically treating the paste obtained at b) in a worm device to complete the building up of the protein structure and stabilize the emulsion; and d) shaping the paste resulting from step c). Steps a) and b) are carried out by adding to the initial cheese product a mixture comprising an emulsifying and chelating agent of calcium and sorbic acid or a salt thereof.
111	PROCESS FOR MAKING SHELF STABLE DAIRY PRODUCTS	US08384784	1995-02-07	US20020039613A1	2002-04-04	USHA B. BHATIA; ROBERT Y. J. YOUNG
The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy product contains a substantial amount of real cream cheese, at least 55% by weight of the shelf stable dairy product, water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90null F. and not greater than about 110null F.; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients, such as an acidulant, additional water binders and flavorings; and pumping the cream cheese mixture through a homogenization system and a cooling system to form a shelf stable dairy product.
112	Use of polyvinylpyrrolidone in fat reduced dairy products	US866438	1997-05-30	US5993884A	1999-11-30	Herb D. Woolf; Roger C. Hollenbach; Robert T. Marshall
Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.
113	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.
114	Limitation of browning	US104771	1998-06-25	US5888568A	1999-03-30	George Cherian; Dharam Vir Vadehra; Elaine Regina Wedral
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.
115	Carbohydrate/protein cream substitutes	US438798	1995-05-11	US5536514A	1996-07-16	Ihab E. Bishay; Deane R. Clark
The invention provides improved cream substitutes of water dispersible macrocolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
116	Process of preparing a baked pizza	US319009	1994-10-06	US5484618A	1996-01-16	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."
117	Method of preparing reduced fat foods	US938101	1992-08-28	US5409726A	1995-04-25	Keith D. Stanley; Donald W. Harris; Jeanette A. Little; Robert V. Schanefelt
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.
118	Method of preparing reduced fat foods	US918862	1992-07-30	US5395640A	1995-03-07	Donald W. Harris; Jeanette A. Little
A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.
119	Method of preparing reduced fat foods	US19130	1993-02-16	US5372835A	1994-12-13	Jeanette A. Little; Henry D. Scobell
A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase, in the presences of ultrasonic waves followed by precipitation of the debranched starch.
120	Process for manufacturing dairy products	US20527	1993-02-22	US5364641A	1994-11-15	Marie-Helene Saniez; Michel Serpelloni
Improved process for manufacturing dairy products, characterized by the fact that it comprises the use of an effective amount of at least one of the gluconic and glucoheptonic ions at the latest at the time at which there is a risk of the occurrence of phagic attack of said ferments.

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