| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | CONTINUOUS CHEESE PRODUCTION PROCESS | US14235103 | 2012-07-20 | US20140242248A1 | 2014-08-28 | Philip K. Zietlow; Troy D. Bierbaum |
| Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese. | ||||||
| 82 | Blended cheeses and methods for making such cheeses | US13152562 | 2011-06-03 | US08642106B2 | 2014-02-04 | Richard K. Merrill; Mayank Singh |
| Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided. | ||||||
| 83 | Milk-based alternative product and method for producing the same | US13202562 | 2010-12-09 | US20110300283A1 | 2011-12-08 | Emmanouil Domazakis; Peter Papadakis |
| The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed. | ||||||
| 84 | Amylose and Amylopectin Derivatives | US12488839 | 2009-06-22 | US20090317513A1 | 2009-12-24 | Gary B. Nickel |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 85 | Method of deflavoring whey protein using membrane electrodialysis | US11209105 | 2005-08-22 | US07582326B2 | 2009-09-01 | Peter H. Brown; Colin P. Crowley |
| Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor. | ||||||
| 86 | Amylose and amylopectin derivatives | US10902019 | 2004-07-30 | US07550279B2 | 2009-06-23 | Gary B. Nickel |
| Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | ||||||
| 87 | Process for manufacturing cheeses and other dairy products and products thereof | US11038355 | 2005-01-19 | US07329424B2 | 2008-02-12 | Ramarathna Koka; David W. Mehnert; Rudolf J. Fritsch; Wolfram Steffan; Peter Habermeier; Allan G. W. Bradbury; Alan Wolfschoon-Pombo; Mehran Rose; Gitte Budolfsen Lynglev; Hans Peter Heldt-Hansen |
| Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth. | ||||||
| 88 | Cream cheese made from whey protein polymers | US10748626 | 2003-12-30 | US07250183B2 | 2007-07-31 | Ted Riley Lindstrom; Amanda Dees Mehring; Heather Michelle Hudson |
| This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties. | ||||||
| 89 | Method for preparing a gellable starch product | US10543002 | 2004-02-10 | US20060225731A1 | 2006-10-12 | Albert Woortman; Petrus Steeneken |
| The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such a method and to the use of such product in a variety of food applications. | ||||||
| 90 | High beta-conglycinin products and their use | US11211175 | 2005-08-24 | US20060100133A1 | 2006-05-11 | Neal Bringe |
| The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meet applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals. | ||||||
| 91 | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same | US11207550 | 2005-08-19 | US20060088649A1 | 2006-04-27 | Krishnamurthy Ganesan; Hans Zoerb; Gerard Mullally |
| Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof. | ||||||
| 92 | Method of deflavoring whey protein using membrane electrodialysis | US11209105 | 2005-08-22 | US20050276904A1 | 2005-12-15 | Peter Brown; Colin Crowley |
| Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor. the membrane, leaving the retained whey protein material with improved flavor. | ||||||
| 93 | Cream cheese made from whey protein polymers | US10748626 | 2003-12-30 | US20050142251A1 | 2005-06-30 | Ted Lindstrom; Amanda Mehring; Heather Hudson |
| This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties. | ||||||
| 94 | Cheese-based coating/filling material for snacking application | US10718473 | 2003-11-20 | US20040156970A1 | 2004-08-12 | Olaf Kortum; Anno Kaiser |
| A cheese-based preparation containing 20 to 40% by weight lactose, 0 to 30% by weight skim milk powder, 10 to 70% by weight cocoa replacement fat, 5 to 70% by weight cheese powder, 0 to 4% by weight salt, and 0 to 3% by weight emulsifier as well as a process for manufacturing said cheese-based preparation is provided. | ||||||
| 95 | Process for incorporating whey proteins into foodstuffs | US10673535 | 2003-09-29 | US20040151803A1 | 2004-08-05 | Alan F. Wolfschoon-Pombo; Thomas L. Spiegel |
| The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the food stuff with transglutaminase. | ||||||
| 96 | Method for preparing process cheese containing increased levels of whey protein | US09882231 | 2001-06-15 | US06669978B2 | 2003-12-30 | Isabelle Laye; Ted Riley Lindstrom; Leslie Lowry; Fu-I Mei; Matthew Zwolfer; Omar Diaz-Castillo; Jordan Dolande; Steven Havlik; Vladimir Rueda |
| The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein. | ||||||
| 97 | High Beta-Conglycinin products and their use | US09742962 | 2000-12-20 | US06566134B2 | 2003-05-20 | Neal A. Bringe |
| The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein—protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals. | ||||||
| 98 | Process cheese containing increased levels of whey protein | US09882231 | 2001-06-15 | US20020192348A1 | 2002-12-19 | Isabelle Laye; Ted Riley Lindstrom; Leslie Lowry; Fu-I Mei; Matthew Zwolfer; Omar Diaz Castillo; Jordan Dolande; Steven Havlik; Viadimir Rueda |
| The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein. | ||||||
| 99 | Process for making cream cheese products without whey separation | US09804090 | 2001-03-12 | US06406736B1 | 2002-06-18 | Xiao-Qing Han |
| This invention is directed to a cream cheese product prepared in a process which does not involve whey separation and does not require fermentation. The wheyless process of the invention permits the production of cream cheese products containing more than about 65 percent moisture with a high whey protein/casein ratio (e.g., about 60/40 or higher) and with desirable firmness even without the addition of gum. | ||||||
| 100 | Stabilizer for mechanically separated meat | US09989868 | 2001-11-19 | US20020054952A1 | 2002-05-09 | 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. | ||||||
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