| 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 | Stabilizer for prepared foodstuff | US10023687 | 2001-12-18 | US06500477B2 | 2002-12-31 | Miles D. Wofford |
| The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna. | ||||||
| 182 | Apparatus and method for the manufacture of rice-based food additive | US10094829 | 2002-03-08 | US20020172750A1 | 2002-11-21 | Jakob Nelles; Anthony J. Hilgemann |
| A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss. | ||||||
| 183 | Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it | US10059844 | 2002-01-30 | US20020155198A1 | 2002-10-24 | Chii-Fen Wang; Weizhu Yu; Harry Levine; Ramanathan Santhanagopalan; Louise Slade; Zhen-Yi Yan |
| A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods. | ||||||
| 184 | Method for preparing solid milk product | US09992912 | 2001-11-14 | US20020146500A1 | 2002-10-10 | Gary Francis Smith |
| The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared. | ||||||
| 185 | Starch phosphate ester composition, process and method of use in food | US09633832 | 2000-08-07 | US06428836B1 | 2002-08-06 | Wolfgang Bindzus; Paul A. Altieri; James J. Kasica; Peter T. Trzasko |
| The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the improved starch phosphate monoester products, characterized by high viscosity and low level of residual salts, their use in food and the enhanced food compositions prepared from them. | ||||||
| 186 | Process for making caseinless cream cheese-like products | US09696053 | 2000-10-25 | US06419975B1 | 2002-07-16 | Xiao-Qing Han; John A. Gregg; Ted Riley Lindstrom; Jimbay P. Loh |
| The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g., gums), other emulsifiers, salts, coloring, and flavorings can be added to the mixture or to the emulsion (i.e., prior to the first or the second homogenization step). | ||||||
| 187 | Method for preparing cheese products and process cheese bases | US09737096 | 2000-12-12 | US20020071897A1 | 2002-06-13 | Michael Anthony Hyde; Lisa M. Carruthers; John James McGeown; Gary William Trecker |
| The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally comprises mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases. | ||||||
| 188 | Method for purifying lactide and lactide for food additives | US09554101 | 2000-05-24 | US06313319B1 | 2001-11-06 | Hitomi Ohara; Hisashi Okuyama; Makoto Ogaito; Yasuhiro Fujii; Tatsushi Kawamoto; Takashi Kawabe; Yasumasa Horibe |
| A crude lactide in a solid state or in an at least partially molten state is brought into contact with ethanol to form a slurry mixture, and then a solid form this slurry mixture is separated to yield a purified lactide having a high purity. A crude lactide is recrystallized from a non-denatured or denatured ethanol to obtain a lactide for a food additive. A lactide is applied widely to food additives. A coagulating agent for an animal and/or vegetable protein containing an optically active lactide as a main component, a food foaming agent containing a lactide as a main component, a food preservative containing a lactide as a main component and a pH regulating agent containing a lactide as a main component are provided. | ||||||
| 189 | Isoflavone-enriched soy protein product and method for its manufacture | US91318097 | 1997-09-09 | US5858449B1 | 2000-11-07 | CRANK DONALD LEE; KERR PHILLIP SCOTT |
| PCT No. PCT/US97/05724 Sec. 371 Date Sep. 9, 1997 Sec. 102(e) Date Sep. 9, 1997 PCT Filed Apr. 8, 1997 PCT Pub. No. WO97/37547 PCT Pub. Date Oct. 16, 1997This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition the total sulfur containing amino acid content is improved compared to soy protein isolates. The method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to those used to manufacture soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer, soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert. | ||||||
| 190 | Spreadable protein compositions | US881905 | 1997-06-25 | US6090428A | 2000-07-18 | Lynda Nestelle |
| The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs. | ||||||
| 191 | Apparatus for the manufacture of reduced and low-fat pasta filata cheese | US257634 | 1999-02-25 | US5967026A | 1999-10-19 | Jakob Nelles; Brian G. Anderson |
| An apparatus and 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. | ||||||
| 192 | Isoflavone-enriched soy protein product and method for its manufacture | US913180 | 1997-09-09 | US5858449A | 1999-01-12 | Donald Lee Crank; Phillip Scott Kerr |
| This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition the total sulfur containing amino acid content is improved compared to soy protein isolates. The method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to those used to manufacture soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer, soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert. | ||||||
| 193 | Fat substitutes based on carrageenan gels, processes for producing the same and food products containing the fat substitutes | US139855 | 1993-10-22 | US5458904A | 1995-10-17 | John T. Zolper |
| The present invention relates to low-fat or fat-free substances which can be used as replacements for fat (i.e., fat substitutes or fat extenders), both per se as well as in the preparation of food products. Specifically, the present invention relates to gel systems which have been size reduced to mimic fat. The gel systems are based on gels which are produced from undenatured whole milk protein and carrageenan. These gels are broken and sized by shear to produce particles which are under two microns in size. Particles of this size are described as having a "fatty mouth feel" which means that the particles have a fat-like organoleptic character. The gel systems of the present invention may be used to replace some or all of the fats which are normally present in a variety of food products. The present invention also relates to processes for producing the fat substitutes and to food products containing the fat substitutes. | ||||||
| 194 | Carbohydrate cream substitute | US678897 | 1991-03-28 | US5153020A | 1992-10-06 | Norman S. Singer; Hsien-Hsin Chang; Pamela Tang; John M. Dunn |
| A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of carbohydrate materials which particles have a substantially spheroidal shape and a specific particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion. | ||||||
| 195 | Amide ether derivatives as low calorie fat mimetics | US561868 | 1990-08-01 | US5063075A | 1991-11-05 | Ronald G. Yarger; Lawrence P. Klemann; John W. Finley |
| Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons,each R is, independently, an aliphatic group having 1 to 30 carbons,X=H, R or (CO)--R,m=1 to 2,n=0 to 6, andp=1 to 2comprise a new class of low calorie fat mimetics. Methods of using and food compositions incorporating the new fat mimetics are disclosed. | ||||||
| 196 | Simulated cheese analogs with reduced animal fat and calories | US608604 | 1990-10-30 | US5061504A | 1991-10-29 | Josephine L. Y. Kong-Chan; James A. Hellyer; Michael W. Tafuri |
| Simulated cheese analogs which are reduced in calories and animal fat are produced by combining protein derived from aged or non-aged low-fat or full-fat cheese, dry-powdered bland flavored milk protein, vegetable protein, or mixtures thereof; water; cheese flavors, an emulsifying salt; an acidulant, if desired; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or is lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. | ||||||
| 197 | Simulated cheese products with reduced animal fat and calories | US614055 | 1990-11-09 | US5061503A | 1991-10-29 | Josephine L. Y. Kong-Chan; James A. Hellyer; Michael W. Tafuri |
| Synthetic cheese products which are reduced in calories and animal fat are produced by combining protein derived from dry-powdered bland-flavored milk protein, vegetable protein, aged or non-aged low-fat or full-fat cheese, or mixtures thereof; water; cheese flavors; an emulsifying salt; an acidulant; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. | ||||||
| 198 | Triol triester derivatives as low calorie fat mimetics | US501027 | 1990-03-29 | US5043179A | 1991-08-27 | Lawrence P. Klemann; John W. Finley; Anthony Scimone; Edward L. Wheeler; Ronald G. Yarger; Joseph Lupia |
| Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C.sub.1 or C.sub.2 to C.sub.29 ester groups in ester linkage are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals. | ||||||
| 199 | Process of using rennet casein for producing imitation cheese | US553733 | 1983-11-21 | US4822623A | 1989-04-18 | Jerry L. Middleton |
| Imitation cheese is made by admixing a hydrated casein curd produced by the action of a milk coagulating enzyme on a calcium salt of a milk casein with edible oil and an emulsifying agent with heating at an elevated temperature to form a homogeneous mixture. Preferably, the enzyme is rennet and heating is to above 140.degree. F. An acid is preferably added to the heated mixture with vigorously admixing under homogenizing conditions to produce a homogeneous melted and pasteurized product. | ||||||
| 200 | Method for production of protein food products or protein food materials in paste state and method for the production of food products from these materials | US892748 | 1986-08-04 | US4759933A | 1988-07-26 | Yasuzo Uchida; Yasuo Iso; Hiroki Saeki; Hitoshi Nagasaki; Makoto Itoh |
| Protein food products or protein food materials in paste state are prepared by grinding the fish meat and treating the fish meat with proteolytic enzymes and/or protein digesting micro-organisms during and/or after grinding to change the properties of the protein contained in the fish meat to reduce or lose the gel forming ability of the protein contained in the fish meat, and food products in solid or spread are prepared by mixing animal and/or vegetable fats and/or oil sources and melting agents to the protein food materials in paste state, agitating the resulting mixture while heating to 50.degree..about.100.degree. C. to form homogeneous mixture and cooling the mixture. | ||||||
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