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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
141	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.
142	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."
143	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.
144	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.
145	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.
146	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.
147	Freeze dried cheese and popcorn product	US821438	1992-01-15	US5208055A	1993-05-04	Frederic W. Plochman
A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the mixture to melt the cheese; cooling the mixture to form a cohesive mixture of cheese and popcorn; freezing the cohesive mixture to form a frozen mixture; and freeze-drying the frozen structure; and the resulting food product.
148	Process of producing a dehydrated cheese	US268545	1988-11-07	US4997669A	1991-03-05	Hitoshi Yokoyama; Hiroyuki Sano; Akiko Horimoto; Masatoshi Kizaki
Cheese comprisng cellulose ether having a methoxy group content of 26 to 33% by weight, conventional cheese and optionally a water-soluble alginate and a calcium salt.
149	Low-fat cheese base and production thereof	US893502	1986-08-05	US4749584A	1988-06-07	Anastasia C. Wirchansky; Vivian C. DeVito
A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.
150	Cheese cake	US789685	1977-04-21	US4163806A	1979-08-07	Dennis M. Callen; Margo A. Callen
An unbaked cheese cake is prepared by forming a mixture consisting essentially of cream cheese, non-dairy whipped topping and powdered sugar and refrigerating the mixture until firm to produce the cheese cake in final form without baking.
151	Compositions of low calory content	US613796	1975-09-16	US4042719A	1977-08-16	Zsuzsanna Zimmermann nee Ignacz; Robert Gepesz
A low-calory comestible made by preswelling an edible carbohydrate component, e.g. flour, and a cellulose ether which has a viscosity of 1000 to 3000 centiporse in a 20% solution at 20.degree. C. and subsequently drying the preswollen mixture. The resulting product has a high palatability even with long shelflife and is highly filling while contributing few calories upon ingestion.
152	Method for rapid curing of cheese	US40088873	1973-09-26	US3859446A	1975-01-07	SULLIVAN ROYAL A; INFANTINO DOLORES
Ripening of cheese is effected more rapidly during the curing period by adding an effective amount of adenosine 3'',5'', cyclic monophosphate to the cheese curd. The adenosine 3'',5'', cyclic monophosphate is added to the curd after separating the curd from the whey and prior to packing the curd into cheese hoops.
153	Device for the dosage and the introduction of black cummin seeds (nigeria sativa) into telemea cheese	US3538841D	1967-07-10	US3538841A	1970-11-10	NIKOLIC VASIE

154	Processing of milk products	US34603453	1953-03-31	US2758925A	1956-08-14	PETER JENSEN JENS

155	Process for the preparation of curds (casein), fresh cheese and rennet cheeses from cream, whole milk, or skim milk	US66919633	1933-05-03	US1953734A	1934-04-03	VON PLAWENN ARBOGAST; KERSTEN GUSTAV

156	Preservation of dairy products	US19869727	1927-06-13	US1693026A	1928-11-27	ELDREDGE ELMER E

157	Delayed-Gelling, Inhibited Starches and Methods of Using Them	US16317421	2017-07-13	US20190230966A1	2019-08-01	Penelope Ashby Patton
The present disclosure relates to starch materials useful, for example, as texturants in foodstuffs. In particular, the present disclosure relates to delayed-gelling, inhibited starches and methods of using them, in one aspect, the disclosure provides a delayed-gelling, inhibited starch having an amylose content in the range of 15-30%; a sedimentation volume in the range of 10-50 mL/g; and a % solubles in the range of 10-40%, wherein the starch is not pregelatinized. In certain embodiments, products including the cooked starches of the disclosure can have a much longer processing window (e.g., for pumping, dispensing, packaging) at room temperature than conventional starches, especially conventional tapioca starches. The starches of the disclosure can also have a desirable shear stability, e.g., similar to the shear stability of conventional crosslinked tapioca starches.
158	STARCH FOR PULPY TEXTURES	US15735656	2010-06-06	US20180355067A1	2018-12-13	Dirk FONTEYN
The present invention relates to a pregelatinized starch having a Brabender hot paste viscosity (HPV) of at least 200 BU when measured at a pH of at most 4.5. The starch is used to provide a viscosity and pulpy texture to a food product and is resistant to processing under extreme conditions of heat, acidity and shear. Examples of food products which highly benefit from the properties of the starch include compotes; sauces and preparations based on tomatoes; meat sauces; gravies; baby foods; puddings; cereals; fruit juices and fruit-drinks; fruit sauces such as apple sauce; confectionary such as textured gum drops; cookies, crackers, cakes and pastries comprising fruits; soups; and dry powdered mixes which may be reconstituted with water.
159	Edible product and method of manufacture	US14408925	2013-05-15	US10058108B2	2018-08-28	Andrew Christopher Bufton; Parbinder Cheema
This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses.
160	METHOD FOR PRODUCING DAIRY PRODUCTS WITH THE ADDITION OF FRUIT, PLANT AND VEGETABLE EXTRACTS	US15741322	2015-12-04	US20180192662A1	2018-07-12	Theodoros KOURELLAS
The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetables in the case of milk preparation. When yogurt is prepared, the method comprises addition of a culture, fermentation and straining, whereas when cheese is produced, the method comprises coagulation, placing in containers with brine and curing for a suitable time period. In an alternative embodiment, herbs, fruits and vegetables may be added at the final step for enhancing the features of the final product.

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