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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
121	Low calorie containing imitation dairy products	US924701	1978-07-14	US4199608A	1980-04-22	Cecilia Gilmore; Donald E. Miller; Richard J. Zielinski
Low-calorie imitation dairy products are obtained by elimination of the conventional triglyceride fat content and substituting therefor an edible partial glycerol ester emulsifier in which a major constituent is diglyceride, present in an amount of about 38-48%, based on the ester emulsifier weight. The triglyceride content is less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.
122	Process for producing synthetic cheese	US907437	1978-05-19	US4197322A	1980-04-08	Jerry L. Middleton
An imitation or synthetic cheese product is produced by reacting an acid precipitated casein with a basic calcium salt to produce a calcium caseinate solution, adding acid to adjust the pH of the calcium caseinate solution, forming a curd of the calcium caseinate by treatment with a coagulating enzyme and admixing the curd with an edible oil or fat, a non-toxic emulsifying agent and acid to produce a cheese-like product having a taste, texture and flavor similar to natural dairy cheese.
123	Preparation of imitation mozzarella cheese	US752260	1976-12-20	US4075360A	1978-02-21	Charles E. Rule; Charles E. Werstak
An imitation mozzarella type cheese for pizza pies and other products, where mozzarella cheese is used, is prepared by forming a mixture of specified amounts of a hydrogenated vegetable oil, a caseinate including at least 70% sodium caseinate, a calcium containing salt such as calcium chloride, an edible acid such as lactic acid, flavoring and color. A premix of the components, except the acid, is first prepared and thoroughly mixed at about 130.degree. to about 172.degree. F, and then the premix is directly acidified by the addition of the acid until a pH of about 6 to about 5 is reached. The product on cooling is readily formed into a desired shape, is capable of being grated, and has the properties characteristic of a mozzarella cheese.
124	Cheese extender	US624261	1975-10-20	US4016298A	1977-04-05	Robert L. Kasik; Marvin A. Peterson
A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of water to the combination of neutralized casein and fat are from 1:2 to 3:1. The ingredients are heated to at least partially solvate the neutralized casein and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture, mouth-feel and blandness.
125	Proteinaceous food product	US515674	1974-10-17	US4016295A	1977-04-05	Ian Edward Burrows; Peter Arthur Cheney
A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysis, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the diposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavor of the product is influenced by the nature of the fermented material.
126	Cheese extender	US45551074	1974-03-27	US3917854A	1975-11-04	KASIK ROBERT L; PETERSON MARVIN A
A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of water to the combination of neutralized casein and fat are from 1:2 to 3:1. The ingredients are heated to at least partially solvate the neutralized casein and then cooled to form the congealed mixture which closely resembles mozarella cheese in texture, mouth-feel and blandness.
127	Processes for the production of protein-rich foodstuffs from natural protein-containing foods that are subject to syneresis	US46468874	1974-04-26	US3870811A	1975-03-11	SCHULZ MAX ERICH
A process for producing a foodstuff containing a high content of protein in the form of a cake or loaf that can be cut into firm slices and which can be further cooked by boiling, baking, roasting, sauteeing, or deep frying without crumbling which comprises preparing an intimate mixture consisting essentially of an albumin or globulin and a water-containing natural proteincontaining food that is subject to syneresis such as milk curds containing casein, milk curd coprecipitates containing casein and lactalbum, denatured whey protein, fresh and ripened cheeses, and soybean curd, in which mixture the ratio of albumin or globulin to the other protein, which show syneresis, on a dry-weight basis is between 20:80 and 50:50, placing the same mixture into a mold or container and heating the mixture therein at a temperature between 80* and 100*C for a period between 5 and 60 minutes.
128	Process for making simulated meat and cheese products	US25505472	1972-05-19	US3836677A	1974-09-17	FRECK J; KONDROT L
AN IMPROVED PROCESS FOR PREPARING SIMULTATED MEAT AND CHEESE PRODUCTS IS DISCLOSED. THE IMPROVEMENT COMPRISES THE INCLUSION IN THE PRODUCT OF A HIGH AMYLOSE MATERIAL WHEREBY SUBSTANTIAL PROCESSING COSTS SAVED
129	Preparation of a lactic spread	US3749583D	1971-12-06	US3749583A	1973-07-31	COX C; HEPBURN J
A LACTIC SPREAD IS PREPARED BY A PROCESS USING THE STEPS OF INCUBATING UNDER MICROAEROPHILIC CONDITIONS WITH THERMOBACTERIA AN AQUEOUS DISPERSION CONTAINING 0.5% TO 25% PROTEIN AND 15% TO 70% FAT, AND A DRY MATTER CONTENT OF 20% TO 75%, TO OBTAIN A PH OF 4.8 TO 5.4, PASTEURIZING THE INCUBATED MIXTURE, COOLING THE PASTEURIZED MIXTURE, AND WORKING THE COOLED MIXTURE TO FORM A COHESIVE PLASTIC MASS.
130	Preparation of a high protein simulated cheese product	US3741774D	1970-03-23	US3741774A	1973-06-26	BURKWALL M
HIGH PROTEIN SIMULATED CHEESE PRODUCT IS PREPARED BY FORMING A MIXTURE OF SPECIFIED AMOUNTS OF CHEESE, PREGELATINIZED STARCH, A HIGH PROTEIN BINDING AGENT, WATER AND SUGAR OR SUGAR EQUIVLENTS. THE MIXTURE IS HEATED TO 125F. TO 195F. AND WHILE AT A TEMPERATURE WITHIN THIS RANGE IT IS EXTRUDED INTO SMALL STRANDS.
131	Replacement of sodium caseinate	US3615662D	1968-07-15	US3615662A	1971-10-26	ELLINGER RUDOLPH H; SCHWARTZ MARK G
Compositions of demineralized dry whey solids and either monosodium phosphate or insoluble metaphosphate are provided which exhibit functional properties in food compositions as well as nutrient value. The phosphate is present in an amount of at least one percent based on protein. The demineralized dry whey solids contain no more than 5.0 percent by weight of whey minerals. These compositions are preferably used as replacement, total or partial, for sodium caseinate in nonbutterfat dairy products.
132	Imitation cream cheese spread containing polyunsaturated fat	US39703764	1964-09-16	US3397994A	1968-08-20	ELENBOGEN GILBERT D; MORRIS BARON

133	Food spread	US36159564	1964-04-21	US3310406A	1967-03-21	WEBSTER DAVID P

134	Cheese-like product made from yeast and milk-containing material and process of producing the same	US55062431	1931-07-13	US1908512A	1933-05-09	HEIDEMAN ARTHUR G

135	용융이 향상된 모조 치즈	KR20177030981	2016-06-24	KR20180021676A	2018-03-05	DIEGO PATRICIA J; LEVINE BRIAN E; HIRT STACEY ANN; MOCA JUDITH GULTEN; MCPHERSON ANDREW EDWARD
향상된용융기능을갖춘모조치즈조성물이제공된다. 상기모조치즈조성물은비-교환에스테르화된/비-수소화된식물성오일, 분별된식물성오일, 특정옥수수-유래식품용전분, 특정감자-유래식품용전분, 젤라틴, 및히드로콜로이드를포함한다.
136	천연-유래 착색제 블렌드를 갖는 건조-분말 치즈 조성물, 제조 방법 및 치즈 제품	KR1020177030808	2016-04-19	KR1020170138447A	2017-12-15	잉겔케앰버린; 맥클래치브리젯콜린; 토핀카존벤자민
구현예에따르면, 치즈제품을제공하기위해재구성될수 있는건조분말조성물은적어도하나의치즈성분및 착색제블렌드를포함한다. 일부구현예에서, 상기착색제블렌드는상기착색제블렌드의착색제부분의전체양에기반한중량기준약 49.7% 내지약 87.1%의쿠르쿠민화합물; 상기착색제블렌드의착색제부분의전체양에기반한중량기준약 2.1% 내지약 42.8%의안나토카로테노이드; 및상기착색제블렌드의착색제부분의전체양에기반한중량기준약 7.5% 내지약 10.8%의파프리카카로테노이드를포함한다. 구현예에서, 상기분말조성물은상기분말조성물에기반한중량기준약 38.5 ppm 내지약 733.9 ppm의쿠르쿠민화합물, 상기분말조성물에기반한중량기준약 3.6 ppm 내지약 165.7 ppm의안나토카로테노이드, 및상기분말조성물에기반한중량기준약 5.8 ppm 내지약 90.7 ppm의파프리카카로테노이드를포함한다.
137	치즈와 같은 식품	KR1020147013155	2013-03-30	KR1020140138587A	2014-12-04	쓰지이세쓰오; 시로타니나오키
슈레드 등의 성형가공 적성을 구비하고, 또한 가열에 의하여 용이하게 용융하며 또한 식은 후에도 소프트한 식감을 유지하는 치즈와 같은 식품을 제공하는 것을 과제로 한다. 산처리 전분과, ＳＦＣ(고체지방 함량)가 10도에서 45% 이상 그리고 20도에서 20% 이상인 유지를 함유하고 단백질 함량이 10 중량％ 이하인 치즈와 같은 식품이 상기 과제를 해결할 수 있다고 하는 지견을 찾아내어, 본 발명을 완성하기에 이르렀다.
138	대두 가공 식품의 제조 방법 및 그 방법에 의하여 얻어진 대두 가공 식품	KR1020100049669	2010-05-27	KR1020110130163A	2011-12-05	김희진; 김정훈; 김재우; 김호진; 양재표; 박선순; 문상욱
PURPOSE: A processed soybean product, and a producing method thereof are provided to use the protein coagulation reaction for offering the taste of cheese or butter. CONSTITUTION: A producing method of a processed soybean product comprises the following steps: mixing raw soymilk with edible fat and oil; coagulating the mixture using the protein coagulation reaction; and removing the moisture from the coagulated mixture, and aging. The edible fat and oil is selected from vegetable oil, animal fat, macro algae fat, or yeast-derived oil. An emulsifier, an antioxidant, and an emulsion stabilizer are added into the mixture of the raw soymilk and the edible fat and oil.
139	개선된 인산 전분 에스테르 조성물, 그 제조 방법 및식품에서의 사용 방법	KR1020010047034	2001-08-03	KR100792269B1	2008-01-07	빈드저스볼프강; 알티에리폴에이.; 카시카제임스제이.; 트르자스코피터티.
본 발명은 선택적으로 올리고당 존재 하에 반응 효율이 향상되고 부반응이 감소된 인산 전분 모노에스테르의 제조 방법을 제공한다. 또한 점도가 높고 잔류 염의 함량이 적은 것을 특징으로 하는 개선된 인산 전분 모노에스테르 제품, 그러한 제품의 식품에서의 용도 및 그것을 재료로 하여 제조되는 향상된 식품 조성물을 제공한다. 전분, 인산염, 모노에스테르, 인산화, 올리고당, 반응 효율, 부반응, 식품
140	유청 단백질 중합체로 제조된 크림 치즈	KR1020040114874	2004-12-29	KR1020050071349A	2005-07-07	린드스트롬,테드릴레이; 메링,아만다디스; 허드슨,헤더미셸
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.

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