| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 保藏食品的方法和未冻结水的制备方法 | CN02821530.3 | 2002-11-26 | CN100372484C | 2008-03-05 | 高桥清孝; 官内清隆 |
| 一种在过冷状态的食品保藏方法，其特征在于食品以没有顶隙存在的形式被包装进容器中，并通过冷却步骤将食品以超过-0.5℃/小时但不超过-5.0℃/小时的冷却速率由高于冰点的温度被冷却至低于冰点的温度。 | ||||||
| 2 | 一种乳制品休闲食品的制备方法 | CN201610598426.0 | 2016-07-27 | CN106234609A | 2016-12-21 | 武玉胜; 单士胜; 林炎武 |
| 本发明公布一种乳制品休闲食品的制备方法，属于食品加工工艺。包括以下步骤：①将原料熔融混合；②混合后的原料依次经过乳化、均质，巴氏杀菌处理；③冷藏乳化；④充气，成型；⑤速冻，真空干燥；⑥包装，贮存。本发明的积极进步效果在于：开发了充气设备新用途，成品的质地均匀，酥脆可口；此奶酪及乳制品休闲食品含水分2%－4%，保质期可达18－24个月；对物料中营养成分不会造成破坏，最大程度保留物料的营养成分。 | ||||||
| 3 | 保藏食品的方法和未冻结水的制备方法 | CN02821530.3 | 2002-11-26 | CN1578630A | 2005-02-09 | 高桥清孝; 官内清隆 |
| 一种在过冷状态的食品保藏方法，其特征在于食品以没有顶隙存在的形式被包装进容器中，并通过冷却步骤将食品以超过－0.5℃/小时但不超过－5.0℃/小时的冷却速率由高于冰点的温度被冷却至低于冰点的温度。 | ||||||
| 4 | Method for producing a food preservation method and non-frozen water | JP2001380369 | 2001-12-13 | JP3592668B2 | 2004-11-24 | 清隆 宮内; 清孝 高橋 |
| 5 | Frozen granular cheese product for baked pizza | JP8552288 | 1988-04-08 | JPS63269944A | 1988-11-08 | RESUTAA OO KIIRUSUMAIAA; RICHIYAADO ERU BAATSU; UESURII JIEI AREN |
| 6 | チーズチップおよび膨化チーズチップを製造する方法 | JP2018523733 | 2016-07-14 | JP2018526023A | 2018-09-13 | ラダス,パウリナ; ラダス,ポール |
| 本発明の目的は、チーズチップを製造する方法であって、カットしたチーズスライスを凍結させ、次いでマイクロ波および真空乾燥の適用による急速な水分蒸発により膨化させることを含み、凍結ステップに先行して、乾燥および冷却することを特徴とする方法であり、チーズおよび香味料を含有する膨化チーズチップは、その密度が0.46g/cm3を超えず、その空隙率が40%を超えず、そのサクサク感が4を超えないことを特徴とする。 | ||||||
| 7 | 急速凍結または凍結を目的とするクリーム、リコッタおよびその混合物に基づく乳由来生成物の製造方法、その方法で得られた生成物およびその使用 | JP2017529165 | 2015-08-18 | JP2017528160A | 2017-09-28 | ジョヴァンニ・モーニャ; ジャン・パオロ・ストロッツィ; シモーナ・ラディッチ |
| 本発明は、それらの特性的な化学的−物理的特性のために、そのような熱処理に特に敏感な乳由来生成物を、損傷または変質を引き起こすことなく、急速凍結または凍結し、その後解凍することを可能にする方法に関する。本発明の方法は、その特性を損なわずに保存することができる、クリーム、リコッタ、およびそれらの混合物ならびにそれらを含有する食品を製造するのに有用である。最後に、本発明はさらに、このようにして得られ、新鮮な生成物の官能的および化学的−物理的特性を保持することができる、クリーム、リコッタおよびそれらの混合物、ならびにそれらを含有する食品に関する。したがって、本発明は、新鮮な生成物の官能的および化学的−物理的特性を保持するために、急速凍結または凍結を目的としたクリーム、リコッタまたはそれらの混合物に基づく乳由来生成物を製造する方法に関する。 | ||||||
| 8 | USE OF ICE STRUCTURING PROTEIN AFP19 EXPRESSED IN FILAMENTOUS FUNGAL STRAINS FOR PREPARING FOOD | US15578342 | 2016-06-01 | US20180160695A1 | 2018-06-14 | Petrus Jacobus Theodorus DEKKER; Jeroen Adrianus Johannes NOOIJENS |
| The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts. | ||||||
| 9 | METHOD FOR PREPARING MILK-DERIVED PRODUCTS BASED ON CREAM, RICOTTA AND MIXTURES THEREOF INTENDED FOR QUICK- FREEZING OR FREEZING, PRODUCTS OBTAINED WITH SAID METHOD AND USES THEREOF | US15503917 | 2015-08-18 | US20170238573A1 | 2017-08-24 | GIOVANNI MOGNA; GIAN PAOLO STROZZI; SIMONA RADICCI |
| The present invention relates to a method which allows to quick-freezing or freezing, and subsequently thawing, without inducing any damage or modification, milk derivatives particularly sensitive to such thermal treatments, due to their distinct ive chemical-physical characteristics. The present method is useful for preparing cream, ricotta, and mixtures thereof, as well as foods containing the same, which can be stored while keeping their characteristics intact. Finally, the present invention further relates to cream, ricotta, and mixtures thereof, as well as foods containing the same thus obtained, capable to retain the organoleptic and chemical-physical characteristics of the fresh product. Thus, the present invention concerns a method for preparing milk-derived products preferably based on cream, ricotta or mixtures thereof intended for quick-freezing or freezing in order to retaining the organoleptic and chemical-physical characteristics of the fresh product. | ||||||
| 10 | CRUMBLE PROCESS CHEESE PRODUCTS AND METHODS OF PRODUCTION | US13828704 | 2013-03-14 | US20140272074A1 | 2014-09-18 | Jason Thompson; Thomas Alexander Glenn |
| Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32° F. and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced denaturation of the protein bonds in the process cheese, thereby providing a modified process cheese with a texture adapted to crumble. A crumble process cheese product may include an emulsion of an emulsifier, protein, water and oil, with a portion of the protein bound to the oil and the water in the emulsion, and another portion of the casein is bound to the oil and is unbound to the water, thereby providing the crumble cheese product with a crumble-like texture. | ||||||
| 11 | Coolant | US09976146 | 2001-10-15 | US20020044995A1 | 2002-04-18 | Andre Marton |
| The invention relates to the use of cooled alcohol as coolant. Salt of the alkali metals, beryllium group or alkaline-earth metals, in particular common salt, is added to said coolant. | ||||||
| 12 | 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." | ||||||
| 13 | Process of making acceptable mozzarella cheese without aging | US592519 | 1990-10-04 | US5200216A | 1993-04-06 | Richard L. Barz; Carolyn P. Cremer |
| In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step. | ||||||
| 14 | Method of baking pizza from coated frozen cheese granules | US297968 | 1989-01-17 | US4997670A | 1991-03-05 | Lester O. Kielsmeier; Richard L. Barz; Wesley J. Allen |
| A method of baking pizzas is provided in which freeflowing cheese granules are applied as a topping. The outer surfaces of the granules are coated with an aqueous carrier containing a cheese modifier for promoting the melting and fusing of the granules during baking. | ||||||
| 15 | Process and apparatus for producing particulate frozen high water content food products | US390870 | 1989-08-08 | US4951472A | 1990-08-28 | Ove Hansen; G. Skov Nielsen; Brian Wagstaff |
| Particulate granules of a high water content food such as cheese are frozen in a freezing chamber having a perforated bottom plate. The bottom plate is vibrated to develop an oscillating movement while simultaneously introducing a chilled gas through the perforated plate to partially levitate the granules as they are moved through the freezing chamber by the combined action of the oscillating bottom plate and the chilled gas. | ||||||
| 16 | Powdered Cheese Method and Product | US15832741 | 2017-12-05 | US20180153186A1 | 2018-06-07 | Jessilee Loucks; Daniel B. Clayton; David B. Perry |
| Disclosed is a method for making cheese powder using freeze-dried cheese, the method eliminating the need for added emulsifying salts. Also disclosed are products made by the method. | ||||||
| 17 | Method Of Controlling Temperature Zones In Food Processing Vat | US14728243 | 2015-06-02 | US20150257404A1 | 2015-09-17 | Timothy J. Isenberg; John E. Zirbel |
| A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side walks) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat. | ||||||
| 18 | Food processing vat with zoned temperature control | US13088956 | 2011-04-18 | US09055730B2 | 2015-06-16 | Timothy J. Isenberg; John E. Zirbel |
| A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat. | ||||||
| 19 | Encrusted Cheese Dip and Method | US12818884 | 2010-06-18 | US20110311686A1 | 2011-12-22 | Guy Beardsmore; Ken Lightfield; Bridget Bartel |
| A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further includes a wheat flour which has been heat treated. The coating comprises less than 25%, by weight, of the food product. In one embodiment, the coating further comprises a plurality of ingredients suitable for heating longer than five minutes without a cheese blowout. | ||||||
| 20 | Method of preserving food, and method of producing non-frozen water | US10492306 | 2002-11-26 | US20050003057A1 | 2005-01-06 | Kiyotaka Takahashi; Kiyotaka Miyauchi |
| A method of preserving food in a supercooled state, wherein food is packed inside a container with no head space, and then converted to a supercooled state by a cooling step in which the food is cooled from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate exceeding −0.5° C./h but no more than −5.0° C./h. | ||||||
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