| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | A method for the improvement of wheat gluten | JP50465497 | 1996-07-05 | JPH11508773A | 1999-08-03 | イエ，グオ−スイ; イー． グレイス，ジオフリー |
| (57)【要約】 本発明は小麦グルテン又は小麦タンパク質単離物の脂肪含量を低下するための方法を提供する。 一の態様においては、グルテン又はWPIを一価アルコールで脂質を除去するのに十分な温度及び時間で処理する。 特に好適な態様においては、グルテン又はWPIを酸性化アルコールで処理する。 得られる低脂肪グルテン又はWPIは優れた機能的及び知覚的特性を示す。 | ||||||
| 102 | Imitation cheese containing enzymatically disbranched starch in place of casein compound | JP25535589 | 1989-10-02 | JPH02211827A | 1990-08-23 | JIEIMUZU PII TSUARII; CHIYANNUAI CHIYUU |
| PURPOSE: To obtain imitation cheese to which a branched starch mixture imparts a texture, thermal reversibility and emulsifiability by substituting enzymatically disbranched starch for a casein compd. CONSTITUTION: Impasted waxy corn, potato or tapioca starch is partially disbranched by enzymatic disbranching by treatment with endo-α-1,6-D- glucanohydrolase and it is substd. for <100% of a casein compd. in the form of a mixture with partially disbranched amylopectin or short chain amylose as well as with residual amylopectin in untreated starch and long chain amylose. COPYRIGHT: (C)1990,JPO | ||||||
| 103 | System and Method for Producing a Non-Dairy Cheese Product | US15484375 | 2017-04-11 | US20180289028A1 | 2018-10-11 | Xiaoyu Min; Joshua James Smith; Wendy Kay Behr; Jennifer Lynn Aleshire |
| A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product. | ||||||
| 104 | CREAM CHEESE-LIKE FOOD PRODUCT AND PRODUCTION METHOD | US15756080 | 2016-08-09 | US20180242622A1 | 2018-08-30 | Dirk Herrmann; Matthias Rother; Marie-Luise Mahler |
| A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 μm, preferably between 10 and 40 μm, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 μm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 μm in relation to the non-macerated state. | ||||||
| 105 | EMULSION-LIKE COMPOSITIONS | US13148547 | 2010-02-09 | US20110311704A1 | 2011-12-22 | Philippe Barey; Fabien Bouron |
| The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the invention further relates to the use of porous starch in the manufacture of emulsion-like compositions. | ||||||
| 106 | β-glucan-containing fat and oil composition and novel microorganism capable of producing β-glucan | US10519379 | 2003-06-18 | US07442541B2 | 2008-10-28 | Kazufumi Tsubaki; Hiromu Sugiyama; Yoshikazu Shoji |
| A β-glucan-containing fat and oil composition contains β-glucan of microorganism origin or basidiomycete origin. The β-glucan-containing fat and oil composition has β-glucan uniformly dispersed in a food without worsening the texture, taste etc. of the food. The novel microorganism can efficiently produce β-glucan which has a high activity and favorable qualities as β-glucan of microorganism origin as described above from less expensive saccharides such as sucrose at a high production speed. | ||||||
| 107 | Fermented product based on an oat suspension | US10416265 | 2001-11-09 | US07160564B2 | 2007-01-09 | Angeliki Triantafyllou Öste; Carina Andersson; Olof Martensson |
| A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process. | ||||||
| 108 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions | US11273688 | 2005-11-14 | US20060062885A1 | 2006-03-23 | Michael Jacobson; Stephan Schalow |
| An imitation cheese composition having a fracturability of about 4.9 N to about 9.8 N at 21° C., the composition containing moisture, preferably in an amount that is at least 55% by weight, a hydrocolloid, a cheese-derived component, preferably in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulent, preferably in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, protein in an amount not greater than 6% by weight of the composition is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product. | ||||||
| 109 | Imitation cheeses containing enzymatically debranched starches in lieu of caseinates | US258237 | 1988-10-14 | US4937091A | 1990-06-26 | James P. Zallie; Chung-Wai Chiu |
| The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylpectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses. | ||||||
| 110 | Imitation cheese base | US036679 | 1979-05-07 | US4254156A | 1981-03-03 | Paul De Socio; Morris Kaporsvsky; Joel S. Tropp |
| An imitation cheese base which simulates the consistency, feel and texture of a cheese cake filling is prepared by mixing a cooled gelled custard, a solution of gelatin, a dry mix of starch and sugar and a vegetable oil-based imitation cheese to form a chilled slurry and aerating the same. The resulting mixture possesses a cellular structure which it retains for a long period of time. | ||||||
| 111 | チーズベース食品、有利にはチーズ、チーズ特製品、又はチーズ代用品の製造方法 | JP2017532602 | 2015-12-28 | JP2018500902A | 2018-01-18 | ガリック,ギル; レオニル,ジョエル; ジャネット,ロマン; ゴシェロン,フレデリック; シュク,ピエール; ロータル,シルビ |
| チーズベース食品、有利にはチーズ、チーズ特製品又はチーズ代用品の製造方法。以下の連続工程を含む:a)液状からペースト状にまで及ぶ範囲のコンシステンシーの、少なくとも1つの着香マトリックスであって、少なくとも1つのフレーバー生成微生物を培養培地で培養する工程から得られる着香マトリックスを提供する工程A)であって、液状からペースト状にまで及ぶ範囲のコンシステンシーの、少なくとも1つのテクスチャマトリックスであって、前記食品のテクスチャを付与するのに好適なテクスチャマトリックスも提供する工程A);次に、b)前記少なくとも1つの着香マトリックスと前記少なくとも1つのテクスチャマトリックスとを混合する工程B);次に、c)混合工程B)によってもたらされる混合物が、前記チーズベース食品に求められる最終的なテクスチャに応じて調整される物理化学的テクスチャ形成条件に供されるテクスチャ形成工程C) | ||||||
| 112 | 無菌全脂大豆粉を原料とする醗酵乳製品の製造方法 | JP2013092482 | 2013-04-25 | JP6140516B2 | 2017-05-31 | 原田 洋志; 平松 明徳 |
| 113 | Production method of imitation cheese composition, as well as the composition is used in the manufacture of such mass and sliced of cheese | JP2003506516 | 2002-06-25 | JP2005503136A | 2005-02-03 | ジェイコブソン、マイケル・アール; シャロウ、ステファン・エム |
| 水分（好ましくは、少なくとも６０重量％である量の水分）、親水コロイド、組成物の役１５重量％未満の量のチーズ由来成分、天然物または人工物であるチーズ調味料、および組成物のｐＨを４．６以下にする量の酸味料を含有するイミテーションチーズ組成物。 この組成物は、薄切り、切断、細切れまたはすりおろしの少なくとも１つが可能であるように十分に堅い。 好ましくは、多くても１％のタンパク質が存在し、かつ／または酸味料は組成物の１．５重量％未満の全滴定量で存在し、その結果、以前には低温殺菌されたプロセスチーズ製造物において得ることができるだけであった風味、テクスチャーおよび粘稠性を有するイミテーションチーズがもたらされる。 | ||||||
| 114 | Fatty and fibrous synthetic food | JP2329677 | 1977-03-02 | JPS52108036A | 1977-09-10 | TERANSU DABURIYUU RICHIYAADOSO |
| 115 | β글루칸 함유 유지 조성물 및 β글루칸을 생산하는 신규 미생물 | KR1020117006921 | 2003-06-18 | KR1020110038739A | 2011-04-14 | 츠바키카즈후미; 스기야마히로무; 쇼지요시카즈 |
| 본 발명의 β글루칸 함유 유지 조성물은, 미생물류 유래 또는 담자균류 유래의 β글루칸을 함유하는 것이다. 본 발명의 β글루칸 함유 유지 조성물에 따르면, β글루칸을 식품에 균일하게 분산할 수 있으며, 또한 그 식품의 식미(食味), 식감 등을 저하시키는 일이 없다. 또한, 본 발명의 신규 미생물은, 상기의 미생물류 유래의 β글루칸으로서, 수크로오스 등의 저렴한 당류로부터, 고활성이며 고품질의 β글루칸을, 효율적으로 높은 생산속도로 제조할 수 있다. | ||||||
| 116 | 소비재를 위한 방법 및 조성물 | KR1020147003531 | 2012-07-12 | KR1020140046462A | 2014-04-18 | 브라운,패트릭; 카지노,몬테; 보콜라,린,에스.; 바라단,란자니 |
| 치즈 모조물의 생산을 위한 방법 및 조성물이 본원에 제공된다. 일반적으로, 치즈 모조물은 비-낙농유의 효소적 응유를 유도함으로써 생산된다. | ||||||
| 117 | METHOD FOR MANUFACTURING A CHEESE-BASED FOOD PRODUCT, ADVANTAGEOUSLY A CHEESE, CHEESE SPECIALTY, OR CHEESE SUBSTITUTE | US15541255 | 2015-12-28 | US20170347677A1 | 2017-12-07 | Gilles GARRIC; Joelle LEONIL; Romain JEANTET; Frederic GAUCHERON; Pierre SCHUCK; Sylvie LORTAL |
| Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product. | ||||||
| 118 | Healthy food compositions having gel or foam textures and comprising hydrolyzed egg products | US14566363 | 2014-12-10 | US09648897B2 | 2017-05-16 | Mario Sandoval Huertas; Marta Miguel Castro; Marta Garces Rimon; Rosina Lopez Fandiño |
| The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient.These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues. | ||||||
| 119 | Homogenised product for particular nutritional uses | US14885440 | 2015-10-16 | US20160106134A1 | 2016-04-21 | Boguslaw Krzysztof SZOSTAK; Jozef POLOMSKY |
| The subject of the invention is a homogenised product for particular nutritional uses wherein protein present in this product comes from chicken egg albumin with an addition of a small amount of protein hydrolysates with a high degree of hydrolysis in the form of collagen hydrolysate. The product is addressed to people who are on a special health diet, especially lactose- and glucose-free as well as on a sports diet. Depending on the kind of additives and functional substances that are added to it, the product may have the form of a thick, semi-liquid sauce, pudding, cheese alternative dessert, or semi-liquid substance that may be used to produce formed cold meat alternatives. | ||||||
| 120 | Melting Vegetable Protein Based Substitute Cheese | US12697889 | 2010-02-01 | US20100196575A1 | 2010-08-05 | Rosa I. Sanchez; Matthew K. McMindes |
| This invention is directed to a molded, pressed, low animal fat substitute cheese composition, comprising; moisture in an amount that is at least about 50% by weight of the cheese composition, and (A) a vegetable protein material; (B) a vegetable oil triglyceride; and (C) a hydrocolloid. In another embodiment, the molded, pressed, low animal fat substitute cheese compositions further comprises at least one component selected from the group consisting of (D) a cheese flavorant and (E) a starch. | ||||||
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