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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
161	METHODS OF TREATING LACTOSE INTOLERANCE	US15594023	2017-05-12	US20180064667A1	2018-03-08	Sergio Baroni; Salvatore Bellinvia; Francesca Viti
Disclosed herein are methods for treating lactose intolerance, including compounds that may be specific or modulate PPARγ receptors.
162	NOVEL CHEESE AND METHOD FOR PRODUCING THE SAME	US15665927	2017-08-01	US20170325472A1	2017-11-16	Aiko OHMACHI; Hiroaki MATSUYAMA; Yoshikazu MORITA; Yuko ISHIDA; Takayuki NARA; Ken KATO; Atsushi SERIZAWA; Hiroshi UENO; Hiroshi URAZONO
The invention relates to a cheese includes angiogenin and/or angiogenin hydrolysate in an amount of 6.5 mg/100 g to 160 mg/100 g, and cystatin and/or cystatin hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.02 to 1.6.
163	DAIRY PRODUCT WITH STRAWBERRY	US15329800	2015-07-30	US20170231241A1	2017-08-17	Marc BEVERINI; Alexandra DIMITRIADES; Chantal LAMICHE; Jean-François PELLETIER; Mark SPRINGETT; Rémi PORTIER
The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.
164	Methods of treating lactose intolerance	US14394916	2013-04-12	US09682050B2	2017-06-20	Sergio Baroni; Salvatore Bellinvia; Francesca Viti
Disclosed herein are methods for treating lactose intolerance, including compounds that may be specific or modulate PPARγ receptors.
165	Food product and method of making same	US14756805	2015-10-16	US20170105430A1	2017-04-20	Josh Schreider
A gluten free and carbohydrate free food product comprised of a mixture of a ground meat and a ground cheese wherein the mixture is formed into a thin sheet like configuration and cooked and then cut into a desired geometrical configuration to provide a crust or layer or shell for a final or finished food product.
166	FOOD BASED ON POPCORN AND CHEESE, AND RESPECTIVE PRODUCTION METHOD	US15352042	2016-11-15	US20170055560A1	2017-03-02	Francesca SANGIACOMO
A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.
167	HETEROPOLYSACCHARIDES	US15034231	2014-11-03	US20160257769A1	2016-09-08	Cornelia Elizabeth Paulina MALJAARS; Pim VAN HEE
The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products.
168	BAKERY PRODUCTS IN TUBES AND METHOD OF THEIR PRODUCTION	US15082311	2016-03-28	US20160221748A1	2016-08-04	Sergey Vyacheslavovich ARZAMASTSEV
Disclosed herein are food-dispensing tubes comprising one or more layers of varying food products within each tube. The layers may be horizontal, vertical, or a combination. The food products remain separate within the tube without the need for barriers but are excreted in a combinatory form. Most food products comprise a paste-like mass which is made up of both larger and smaller particles of food. The larger particles provide a sense of fresh product and a savory mouthfeel. The smaller particles ensure that the space within the tube is packed full and no air pockets exist. Food products within a single tube may include but are not limited to bread, meat, fish, vegetables, cheese, sauces, condiments, seasonings, and starches. The food within the tube is ready to eat and convenient to ingest on the go or during an activity. Methods for producing the tubes are also disclosed.
169	METHOD OF PRODUCTION OF A FOOD PRODUCT PACKAGED IN TUBES	US14514810	2014-10-15	US20160107773A1	2016-04-21	Sergey Vyacheslavovich ARZAMASTSEV
The invention refers to the nutrition industry. A tube is used for packing, storing, transportation and sale of a food product. A method of production of the food product packaged in tubes is disclosed, the tube being injected by bread, with that the tuba is either single-chambered or consists of two and more chambers. The method is characterized by the fact that bread is used in the form of paste or small fragments. The bread is crushed to formation of a paste-like condition, proportion per 100 g of the product is 50-90 g of bread, 10-50 g of the processed or other cheese. Alternatively, the proportion per 100 g of the product is 50-90 g of bread, 10-50 g of meat, fish or other type of paste. Additionally the tube is filled in, depending on recipe, with ketchup, mayonnaise, mustard.
170	Blended Cheese and Meat Product	US14484322	2014-09-12	US20160073652A1	2016-03-17	Brian E. LeVine
A pasteurized and blended cheese product containing fatty meat is described. The product includes a portion of natural cheese or a mixture of natural cheeses and an amount of meat provided as inclusions dispersed in the portion of the natural cheese or mixture of natural cheeses. The blended meat and cheese product includes low levels of emulsifying salts to stabilize the meat fat and moisture form the meat, but yet retain the organoleptic characteristics of natural cheese.
171	METHODS OF TREATING LACTOSE INTOLERANCE	US14394916	2013-04-12	US20150087678A1	2015-03-26	Sergio Baroni; Salvatore Bellinvia; Francesca Viti
Disclosed herein are methods for treating lactose intolerance, including compounds that may be specific or modulate PPARγ receptors.
172	CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE	US14064372	2013-10-28	US20140178530A1	2014-06-26	Richard K. 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.
173	Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same	US12823989	2010-06-25	US08685482B2	2014-04-01	Dimitrios Stratakis
Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and one or more types of gluten-free flour, wherein the one or more types of cheese includes 20% to 40% by weight of the composition, the one or more types of starch includes 20% to 40% by weight percent of the composition, and the one or more types of gluten-free flour includes 1% to 10% by weight of the composition. The composition can further include other ingredients for flavor, structure, texture, and the like. In some embodiments, the gluten-free food product can be, for example, a cracker, a cookie, a cake, a chip, a bread-stick, and the like. Some embodiments of the invention provide methods for making gluten-free food products.
174	Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese	US12686018	2010-01-12	US08613970B2	2013-12-24	Richard K. 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.
175	PLANT-DERIVED POWDER FOR FOOD AND PLANT PROTECTION, AND METHODS FOR PREPARATION	US13884418	2011-11-07	US20130333075A1	2013-12-12	Cristina Garcia Viguera; Diego A. Moreno Fernandez; Micaela Carvajal Alcaraz; Ma Carmen Maritnez Ballesta
The present invention is referred to a method of production of plant powder for use in food and plant protection, preferentially obtained from plant crops of the Brassicaceae family (Crucifers). Also, the present invention is referred to a plant powder obtained by the procedure of the invention and the use of the plant-derived powder in food and plant protection as herbicide and insecticide. Moreover, this invention is referred to a foodstuff that incorporates the plant powder of the invention in edible forms either in solids, beverages, food supplements or additives, as well as a plant pest control product (herbicide and insecticide) that incorporates the plant powder of the invention.
176	Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products	US10574352	2004-09-29	US08603553B2	2013-12-10	Florence Viaud
Method for producing novel cheese products having a fibrous texture and a fresh and lactic taste by processing an initial raw material which includes a drawn-curd cheese having a firm and fibrous texture, adding a defined quantity of fermented milk product and processing the mixture.
177	FOOD COMPOSITION	US13806226	2011-06-22	US20130202773A1	2013-08-08	Andrew Bufton
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.
178	Intermediate Moisture Bar Using A Dairy-Based Binder	US13835559	2013-03-15	US20130202745A1	2013-08-08	Gary Francis Smith; Olaf C. Kortum; Yinqing Ma; Amanda Jane Criezis; 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.
179	SHAPING AND COOLING DEVICE	US13739084	2013-01-11	US20130122169A1	2013-05-16	Andreas Biggel; Roland Zeuschner; Josef Burger; Wolfgang Huber; Wilhelm Baur
The invention relates to a method for cooling a flowable melted food material including:(a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling belt, wherein each cooling belt is continuous and has an outer surface and an inner surface, the first and second cooling belts are aligned at an angle between 45° and 90° relative to horizontal, and the outer surface of the first cooling belt and the outer surface of the second cooling belt are spaced apart to form a gap having a top end and a bottom end;(b) introducing a free-flowing molten food product capable of forming a food product having a pasty consistency is cooling at the top end of the gap;(c) counter-rotating the first and second cooling belts toward each other at the top end of the gap to draw the molten food product between the downward moving outer surfaces of the first and second cooling belts to form a strip of molten food product between the downward-moving outer surfaces of the first and second cooling belts: and(d) applying a cooling liquid to the inner surfaces of the first and second cooling belts to cool the free-flowing molten food product to form a strip of food product having a pasty consistency, whereby the strip of food is cooled simultaneously on both sides.
180	FREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY AND PROCESS FOR PRODUCING THEREOF	US13001417	2010-12-24	US20120237608A1	2012-09-20	Vladimir Borisovich POLTORATSKY
The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2θ that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.

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