| 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 | Blended cheeses and methods for making such cheeses | US11122283 | 2005-05-03 | US07651715B2 | 2010-01-26 | Richard K. Merrill; Mayank Singh |
| Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripened, 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. | ||||||
| 162 | Cheese products with form stability and deep-frying stability | US12309220 | 2007-11-07 | US20090324795A1 | 2009-12-31 | Hopfl Dieter |
| The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal is essential in implementation of the invention. By varying the components, as required, products for different flavour directions, for example reduced-fat or else sweet or piquant etc., can be produced. The fried finished product can have the shape of chips and can also be used as a chip substitute. In the production, the components and the flavouring ingredients are melted in a suitable melting machine with intense stirring and brought into the desired shape. After cooling, a solid composition is formed which can then be fried and is heat stable. | ||||||
| 163 | Process for incorporating whey proteins into foodstuffs | US10673535 | 2003-09-29 | US07579029B2 | 2009-08-25 | 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. | ||||||
| 164 | METHODS OF SEPARATING FAT FROM NON-SOY PLANT MATERIALS AND COMPOSITIONS PRODUCED THEREFROM | US11681217 | 2007-03-02 | US20070207244A1 | 2007-09-06 | Donald L. Crank |
| Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions. | ||||||
| 165 | Acid whey texture system | US10427567 | 2003-05-01 | US07150894B2 | 2006-12-19 | Alice S. Cha; Jimbay Loh; Timothy Nellenback |
| The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry. | ||||||
| 166 | High beta-conglycinin products and their use | US10430904 | 2003-05-06 | US07094751B2 | 2006-08-22 | 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 create 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 human and animals. | ||||||
| 167 | Pre-mix formulations comprising ingredients for dairy products | US10525835 | 2003-08-26 | US20060134297A1 | 2006-06-22 | Craig Bell |
| Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, salts and emulsifiers. Food products that can be made according to the invention include yoghurt, cheese, cheese spreads, sweet spreads, nutrition bars, cream cheese, dairy desserts and sour cream. | ||||||
| 168 | Blended cheeses and methods for making such cheeses | US11244421 | 2005-10-04 | US20060083821A1 | 2006-04-20 | Richard 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. | ||||||
| 169 | Blended cheeses and methods for making such cheeses | US11122283 | 2005-05-03 | US20050271789A1 | 2005-12-08 | Richard 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. | ||||||
| 170 | Process for manufacturing cheeses and other dairy products and products thereof | US11038355 | 2005-01-19 | US20050244541A1 | 2005-11-03 | Ramarathna Koka; David Mehnert; Rudole Fritsch; Wolfram Steffan; Peter Habermeier; Allan Bradbury; Alan Wolfschoon-Pombo; Mehran Rose; Gitte Lynglev; Hans 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. | ||||||
| 171 | Shelf-stable foodstuffs and methods for their preparation | US10956907 | 2004-10-01 | US20050186312A1 | 2005-08-25 | Jimbay Loh; Laura Hill; Yeong-Ching Hong; Tim Hansen; Alice Cha; Veronica Harrison; Colin Crowley; Iksoon Kang; John Hirschey; Erik Whalen-Pedersen |
| Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided. | ||||||
| 172 | Process for manufacturing cheeses and other dairy products and products thereof | US10702718 | 2003-11-06 | US06916496B2 | 2005-07-12 | Ramarathna Koka; David W. Mehnert; Rudolf J. Fritsch; Wolfram Steffan; Peter Habermeier; Allan G. W. Bradbury; Alan Wolfschoon-Pombo; Mehran Rose |
| 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. | ||||||
| 173 | Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it | US10059844 | 2002-01-30 | US06905720B2 | 2005-06-14 | 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. | ||||||
| 174 | Amylose and amylopectin derivatives | US10902019 | 2004-07-30 | US20050069992A1 | 2005-03-31 | Gary 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. | ||||||
| 175 | Processed cheese | US10494494 | 2004-05-04 | US20040265463A1 | 2004-12-30 | Antonius Cornelius Maria Hendrickx |
| A processed cheese consisting of natural cheese and/or casein/caseinate, water, additives, optionally butter and/or butter fat, further comprising crosslinked caseinate as a structure-providing ingredient. Furthermore the invention comprises a method for preparing a processed cheese, by mixing natural cheese and/or casein/caseinate, water, additives, optionally butter and/or butter fat, while adding crosslinked caseinate as a structure-providing ingredient. | ||||||
| 176 | Method for preparing cheese products and process cheese bases | US09737096 | 2000-12-12 | US06773740B2 | 2004-08-10 | 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 includes 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. | ||||||
| 177 | High beta-conglycinin products and their use | US10430904 | 2003-05-06 | US20040037905A1 | 2004-02-26 | 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 meet applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals. | ||||||
| 178 | Method for preparing solid milk product | US09992912 | 2001-11-14 | US06667068B2 | 2003-12-23 | 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. | ||||||
| 179 | Method for the manufacture of rice-based food additive | US10094829 | 2002-03-08 | US06645542B2 | 2003-11-11 | 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. | ||||||
| 180 | Fibre containing composition | US10213228 | 2002-08-06 | US20030031774A1 | 2003-02-13 | William James Frith; Ian Timothy Norton; Bettina Wolf |
| Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. Said compositions impart a creamy impression to the final product. | ||||||
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