| 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 | METHOD OF PRODUCING INTACT PARTICLES CREATING AN APPEARANCE OF CHEESE PARTICULATES IN A SHELF STABLE PASTEURIZED SAUCE | US12260190 | 2008-10-29 | US20100104712A1 | 2010-04-29 | Michael Charles BUDD; Richard POYE |
| A method of producing intact particles creating appearance of cheese particulates in a shelf stable pasteurized sauce is provided. A gelling agent is included in an oil-in-water emulsion, which is submerged in an ionic bath, to form particulates having the appearance of cheese but which do not melt when incorporated in a pasteurized sauce. | ||||||
| 122 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions | US11083232 | 2005-03-17 | US20050158433A1 | 2005-07-21 | Michael Jacobson; Stephan Schalow |
| An imitation cheese 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. | ||||||
| 123 | Fermented product based on an oat suspension | US10416265 | 2003-09-24 | US20040219261A1 | 2004-11-04 | Angeliki Triantafyllou Oste; Carina Andersson; Olof Martensson |
| A fermented product selected from yogurt, yogurt drink, smothie, crnullme 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. | ||||||
| 124 | Processes for the modification of wheat gluten | US677047 | 1996-07-01 | US6113975A | 2000-09-05 | Geoffrey E. Grace; Guo-Sui Ye |
| The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids. In a particularly preferred embodiment, the gluten or W.P.I. is treated with acidified alcohols. The resulting fat-reduced gluten or W.P.I. exhibits superior functional and sensory properties. | ||||||
| 125 | Fat imitator and process for its production | US792646 | 1997-01-31 | US5876778A | 1999-03-02 | Peter Stewart |
| A process for producing a fat imitator by combining a complex carbohydrate, a simple carbohydrate, a proteinaceous material, a gum or hydrocolloid polycarbohydrate and a salt. The complex carbohydrate may be a whole, dehulled cereal grain, legume seed or plant tuber. The simple carbohydrate may be a sugar solid or sugar syrup. The proteinaceous material contains a minimum protein content of 20% weight as determined by 6.25% times nitrogen content. The gum or hydrocolloid polycarbohydrate may be of vegetable, algal, animal or bacterial origin. The salt may be a sodium or potassium chloride, phosphate, acetate, citrate, lactate, gluconate, or an ammonium phosphate, acetate, citrate, lactate, gluconate or combinations of the foregoing salts. | ||||||
| 126 | Amine ester derivatives as low calorie fat mimetics | US561099 | 1990-08-01 | US5068120A | 1991-11-26 | Ronald G. Yarger; Lawrence P. Klemann; John W. Finley |
| Amine ester 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 or R, independently,m=1 to 2, andn=1 to 7comprise a new class of low calorie fat mimetics. Methods of using and edible compositions incorporating the new fat mimetics are disclosed. | ||||||
| 127 | Preparation of synthetic cheese | US12924171 | 1971-03-29 | US3806606A | 1974-04-23 | SEIDEN P |
| A synthetic cheese having the characteristic texture and eating quality of natural dairy cheese. The synthetic cheese comprises from 10 percent to 40 percent by weight of a narrow melting range fat which has an SCI of less than 3 at 92*F and an SCI of from 15 to 25 at 70*F, from 10 percent to 25 percent by weight of wheat gluten, from 3 percent to 6 percent by weight of egg white, and from 3 percent to 6 percent by weight of gelatin. The remaining portion comprises water, salt, and cheese flavor minors.
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| 128 | Particulate food product | US3689290D | 1969-06-13 | US3689290A | 1972-09-05 | BLACKSTOCK HOYT A; ROSS NICHOLAS D |
| A DRY PARTICULATE FOOD PRODUCT IS PROVIDED BY BLENDING TOGETHER FAT, SUCH AS VEGETABLE FAT, A DRY, BLAND PARTICULATE ORGANIC CARRIER, SUCH AS FOOD STARCH, FLAVORING AGENT, WITH OR WITHOUT COLORING AGENT TO PROVIDE THE FLAVOR AND APPEARANCE OF SELECTED FOOD, AND THEN COATING THE RESULTANT MIXTURE WITH DRY POWDERED COATING AGENT, SUCH AS POWDERED HYDROLYZED CEREAL SOLIDS, HAVING A SMALLER PARTICLE SIZE THAN THAT OF THE CARRIER.
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| 129 | Food product and method of manufacturing same | US19064850 | 1950-10-17 | US2682470A | 1954-06-29 | CHARLES PAVIA; KRAMER ALBERT J |
| 130 | VEGETABLE-BASED CHEESE AND METHOD OF MAKING THE SAME | US15166127 | 2016-05-26 | US20170020156A1 | 2017-01-26 | Aniceto González Rodríguez |
| In one or more embodiments, a vegan cheese product may be produced. The process may comprise preparing an emulsion of a vegetable protein concentrate and an emulsifier, utilizing a two-step homogenization process. | ||||||
| 131 | METHODS AND COMPOSITIONS FOR CONSUMABLES | US14796937 | 2015-07-10 | US20150305361A1 | 2015-10-29 | Celeste Holz-Schietinger; Sue Klapholz; Ranjani Varadan; Monte Casino; Patrick O'Reilly Brown; Michael Eisen; Elysia Cohn; Jean Prevot |
| Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. | ||||||
| 132 | HEALTHY FOOD COMPOSITIONS HAVING GEL OR FOAM TEXTURES AND COMPRISING HYDROLYZED EGG PRODUCTS | US14566363 | 2014-12-10 | US20150173394A1 | 2015-06-25 | 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. | ||||||
| 133 | METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT | US14377952 | 2013-11-21 | US20150037461A1 | 2015-02-05 | Hiroshi Harada; Akinori Hiramatsu |
| Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk. | ||||||
| 134 | DRY BLEND FOR MAKING CHEESE ANALOGUE | US14087676 | 2013-11-22 | US20140154388A1 | 2014-06-05 | Chandrani Atapattu; John Fannon |
| Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses. | ||||||
| 135 | CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME | US12971120 | 2010-12-17 | US20120156331A1 | 2012-06-21 | Wenxue Han; Masaki Nakamura; Ryota Fuse |
| An object of the present invention is to provide a cheese-like food composition having physical properties and texture analogous to those of soft cheese and comprising a plant protein as a protein ingredient. The present inventors have discovered that the above object can be achieved by a food composition having cheese-like texture, which comprises a soy protein in an amount ranging from 0.5% to 10% by mass as a solid content and a wheat protein in an amount ranging from 15% to 35% by mass as a solid content with respect to the total amount of the food composition, wherein the soy protein is coagulated. | ||||||
| 136 | Composition and Process for Flavouring Dairy Products, Strain of Lactic Acid Bacterium, Use of Said Composition or Strain | US12161386 | 2007-01-17 | US20090291167A1 | 2009-11-26 | Annie Mornet; Jonathan Goodwins |
| Composition for flavouring dairy products, in particular cheeses, comprising at least one combination of microorganisms, said combination comprising at least one microorganism of lytic type and at least one ripening agent, flavouring process, use of said compositions or strains. | ||||||
| 137 | Beta-glucan-containing fat compositions and novel microorganism producing beta-glucan | US10519379 | 2003-06-18 | US20050255126A1 | 2005-11-17 | 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. | ||||||
| 138 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions | US10183859 | 2002-06-25 | US06905721B2 | 2005-06-14 | Michael R. Jacobson; Stephan M. Schalow |
| An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulents 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, no more than 1% protein 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. | ||||||
| 139 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions | US10183859 | 2002-06-25 | US20030017242A1 | 2003-01-23 | Michael R. Jacobson; Stephan M. Schalow |
| An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulents 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, no more than 1% protein 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. | ||||||
| 140 | Canned pet food | US556718 | 1975-03-10 | US3946123A | 1976-03-23 | Keith L. Hanna |
| There is disclosed a pet food containing a significant proportion of synthetic cheese or meat chunks which are formed from cereal products. The pet food is a canned product and the cereal chunks are stabilized against disintegration and agglomeration during retorting in the canning process by the incorporation of a minor amount of glycerol monostearate in the cereal chunks. The cereal chunks are prepared by mixing a hard or red wheat flour or farina with a minor amount of the glycerol monostearate, a minor amount of fat, a trace to minor amount of a flavoring agent, such as cheese, natural cheese flavor, fish or meat products, and trace to minor amounts of a coloring agent. The mixture is blended with sufficient water to form a moldable mixture which is extruded and chopped or pelleted into molded chunks that can be added directly to the pet food during its manufacture or that can be dried to a storage stable product for subsequent addition to a pet food. The pet food is prepared by blending an aqueous broth, from 15 to about 60 weight percent of a meat having from 20 to about 100 percent fish, from 0 to about 10 weight percent of a high-protein containing cereal meal, and from about 3 to 10 weight percent of the aforedescribed flavored cereal chunks, calculated on their dry weight. The pet food can contain, as optional ingredients, vitamins and vegetables. The pet food is thereafter canned using conventional canning and retorting procedures. | ||||||
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