| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 稳定的奶酪产品 | CN201480073845.1 | 2014-11-21 | CN105939612A | 2016-09-14 | B·范·德尔·科尔克; W·J·G·米歇尔斯 |
| 一种生产经涂层的冷冻的、可微波的食品的方法，此方法包含以下步骤；提供一些马苏里拉奶酪片，所述马苏里拉奶酪片具有的最大维度为1cm；将奶酪片与稳定剂组合物混合，该组合物包含：蛋白质成分1‑20％；改质淀粉16‑35％；聚葡萄糖30‑55％；胶凝剂1‑10％；纤维素胶5‑25％，其中该原料的百分比是根据干重，并在合计为100％的范围内选择；水；其中蛋白质成分、淀粉、聚葡萄糖及胶凝剂作为固相原料伴随混合加至奶酪中，随后加入一液体，该液体包含：纤维素胶，以及水；该方法进一步地包含后续步骤：混合以形成一均质的奶酪面团；将面团分成多份；将所述部分冷冻并且持续至少八个小时维持经冷冻的部分；施加预涂层至经冷冻的部分，以产生预涂层的部分；施加面糊涂层至该预涂层的部分，以产生经面糊涂层的部分；施加一层或更多层的面包屑至该经面糊涂层的部分，以提供经面包屑的涂层部分；油炸该经面包屑涂层的部分，以产生经油炸的部分；以及低温冷冻该经油炸的部分。 | ||||||
| 2 | Encrusted Cheese Dip and Method | US12818884 | 2010-06-18 | US20110311686A1 | 2011-12-22 | Guy Beardsmore; Ken Lightfield; Bridget Bartel |
| A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further includes a wheat flour which has been heat treated. The coating comprises less than 25%, by weight, of the food product. In one embodiment, the coating further comprises a plurality of ingredients suitable for heating longer than five minutes without a cheese blowout. | ||||||
| 3 | Filled cheese product and manufacture thereof | US11893069 | 2007-08-14 | US20080268104A1 | 2008-10-30 | Roberto di Domenico; Sandro Panaioli; Massimiliano Treggiari |
| Cheese is particularly well adapted for certain applications, such as for example as a pizza topping, where there is a need for the cheese to melt and flow when heated. Conversely this property makes cheese particularly unsuited to pan-fried or oven cooked products where shape-retention is important.The aforementioned problem is solved by providing a food composition consisting of: a) 80-90% by weight of a cheese mixture; and b) 10-20% by weight starch, modified starch, cellulose, modified cellulose, gum, carrageenan, pectin, gelatin, agar, calcium cross-linking agents, phosphate cross-linking agents, enzyme cross-linking agents or a mixture thereof, wherein the cheese mixture consists of: c) 50-80% by weight Mozzarella cheese; and d) 20-50% by weight Emmental cheese. | ||||||
| 4 | Coat with a crisp feeling for the fried food product | JP2000584766 | 1999-11-29 | JP2002531076A | 2002-09-24 | ジョゼフ・エム・バボーン |
| (57)【要約】 ある一定の被覆配合物は、フライした一体化食品提供物（１０，１１）に接合される個々の食品片間の接触点を強化する接着効果を提供する。 レストラン用食品被覆組成物用のバターミックスは、３５〜７５％の接着成分、２〜１１％の粘性成分、および５〜５０％のカリカリ感付与成分を含有する。 上面バターミックスは更に、膨張剤成分、調味料成分、着色成分、および/または加工助剤を含有してもよい。 | ||||||
| 5 | New use for crushed dried vegetable | JP2476189 | 1989-02-02 | JPH01273558A | 1989-11-01 | NAKUMAN PUROTONITSUKII |
| PURPOSE: To provide new food suitable for diet food with excellent nutrition and taste by covering the food of a center core with crushed dried vegetables. CONSTITUTION: (A) The center core of beef, fish, grains and fruits, etc., crushed or solidified into pies for instance is covered with (B) the crushed dried vegetables whose moisture is 5-6% for instance and the target food is attained. It is fried in oil, heated inside an oven or cooked inside a microwave oven and eaten. COPYRIGHT: (C)1989,JPO | ||||||
| 6 | STABILIZED CHEESE PRODUCTS | US14105847 | 2013-12-13 | US20150147440A1 | 2015-05-28 | Bianca van der Kolk; Wilhelmus Johannes Gerardus Michiels; Keith Graham Pickford |
| A method of producing a frozen microwaveable, coated food product, involves providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm, mixing the pieces of cheese with a stabilizing composition, mixing to form a homogenous cheese dough, forming the dough into portions, freezing the portions and maintaining the frozen portions for at least eight hours, applying a pre-coating to the frozen portions to produce pre-coated portions, applying a batter coating to the pre-coated portions to produce batter coated portions, applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion, frying the crumb coated portions to produce fried portions, and cryogenically freezing the fried portions. | ||||||
| 7 | Unified food serving products having persistent crispy crunchy texture | US09712934 | 2000-11-16 | US06562384B1 | 2003-05-13 | Joseph M. Bavone |
| Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention comprise 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention comprise 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally comprise 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid. Also provided are unified food serving products that are characterized by a persistent crispy, crunchy texture and produced by a process that comprises: providing multiple pieces of a food to be cooked; applying a “back of the house” food coating composition to each piece of food while in a mold; immersing the mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold. | ||||||
| 8 | Compositions useful in preparing unified food serving products | US09201145 | 1998-11-30 | US06194010B1 | 2001-02-27 | Joseph M. Bavone |
| Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention contain 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention contain 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally contain 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid. Also provided are unified food serving products that are characterized by a persistent crispy, crunchy texture and produced by a process that includes: providing multiple pieces of a food to be cooked; applying a “back of the house” food coating composition to each piece of food while in a mold; immersing the mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold. Another process provides unified food serving products, characterized by a persistent crispy, crunchy texture, produced by the process of providing multiple pieces of a food to be cooked; applying a “processor” food coating composition to each piece of food; individually freezing each piece of food; adding the frozen pieces of food to a mold; immersing the coated pieces of food in a mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold. | ||||||
| 9 | Process of making cheese croquettes | US445158 | 1989-12-06 | US5021255A | 1991-06-04 | Rene Castillo |
| A cheese croquette product which is composed of mix of a first and second main mixture. In one example, the first main mixture is composed of two component mixtures, a first heated component mixture of 4 pounds of vegetable oil, 1/2 pound salt and 1/4 ounce yellow dye heated in 8 liters of water. This first hot component mixture is then mixed with a second component mixture composed of 20 pounds of flour, 1 and 1/2 pounds Romano cheese and 2 ounces of mono sodium glutamate. The first main mixture may be stored and later mixed when desired with a second main mixture. The second main mixture is composed of about 42 pounds cream cheese, 2 pounds non-fat milk, and 4 pounds Romano cheese. The product of the two main mixtures is then cut and shaped into croquette sized portions which may then be breaded in a conventional manner. | ||||||
| 10 | Encrusted Cheese Scoop and Method | US12913477 | 2010-10-27 | US20120107456A1 | 2012-05-03 | Gerard J. Hogan; Joseph J. Lisowe; Bridget Bartel; Kenneth Lightfield |
| A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising a range of 40% to 62.5%, by weight, of the food product. The multi-dimensional shape may define a scoop along the longitudinal length of the portion of cheese. | ||||||
| 11 | Encrusted Cheese Twist and Method | US12818858 | 2010-06-18 | US20110311685A1 | 2011-12-22 | Gerard Hogan; Bridgel Bartel; Kenneth Lightfield |
| A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising at least 55%, by weight, of the food product. The multi-dimensional shape includes a twist along the longitudinal length of the portion of cheese. | ||||||
| 12 | Article of food and method of making the same | US607368 | 1975-08-25 | US4000324A | 1976-12-28 | Herbert Horn |
| The present invention provides an edible product and the method of making the same wherein a food product, such as cheese or the like, is positioned on a slice of bread-like material and the combination is encapsulated within a batter-breading coating, with the arrangement being such that the product can be fried in hot fat with the coating isolating the combination from the frying oil, preventing the cheese or other food product from spreading into the frying oil, and maintaining the bread-like material in dry form. | ||||||
| 13 | CRISP COATING FOR DEEP-FRIED FOOD PRODUCTS | EP99965036.9 | 1999-11-29 | EP1135032B1 | 2007-01-03 | BAVONE, Joseph, M. |
| Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings (10, 11). Batter mixes for restaurant food coating compositions comprise 35 % - 75 % adhesion component, 2 % - 11 % viscocity component, and 5 % - 50 % crispness component. The batter mixes can additionally contain a leavening component, flavoring, coloring and/or a processing aid. | ||||||
| 14 | COMPOSITION DE PREFARINAGE POUR PRODUITS ALIMENTAIRES ENROBES CUITS A COEUR ET PROCEDE DE PREPARATION DESDITS PRODUITS | EP01921420.4 | 2001-03-23 | EP1267647B8 | 2005-10-12 | BREUIL, Dominique; L'HELGOUALCH'H, Charles |
| The invention concerns a flouring composition for making coated core-cooked food products, comprising corn meal, modified starch, and fine breadcrumbs, the latter preferably including a leavening agent. The invention also concerns a method for making said food products, and the use of said flouring composition for making said food products. | ||||||
| 15 | New use for dried fragmented vegetables | EP89100940.9 | 1989-01-20 | EP0327857A1 | 1989-08-16 | Plotnitzky, Nachman |
The present invention provides a food product and a process for its preparation in the form of a coated central core consisting of meat, poultry, fish, seafood, cheeses, fruit, or vegetables, characterized by the feature that at least a major proportion of the outer layer comprises at least one dried, fragmented vegetable, such as beans, beet, cabbagge, carrots, cauliflower, celery, garlic, leeks maize, mushrooms, onions, peas, peppers and potatoes. |
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| 16 | 안정화된 치즈 제품 | KR1020167016620 | 2014-11-21 | KR1020160088934A | 2016-07-26 | 반데코크,비앙카; 미헤일스,빌헬머스요하네스헤라르뒤스; 픽퍼드,키이스그레이엄 |
| 냉동된전자레인지용의코팅된식료품의제조방법으로서, 하기단계들: 최대치수가 1㎝인모차렐라치즈조각을제공하는단계; 단백질성분 1 내지 20%, 변성전분 16 내지 35%, 폴리덱스트로스 30 내지 55%, 겔화제 1 내지 10%, 셀룰로스검 5 내지 25%(상기성분들의백분율은건조중량이고, 총 100%로제시된범위로부터선택됨); 물을포함하는안정화조성물과치즈조각을혼합하는단계를포함하되, 상기단백질성분, 전분, 폴리덱스트로스및 겔화제는혼합에의해치즈에고체상성분으로서첨가된다음, 셀룰로스검및 물을포함하는용액을첨가하며; 상기방법은추가로, 균질한치즈도우를형성하기위해혼합하는단계; 도우를소분으로형성하는단계; 소분을냉동시키고냉동소분을적어도 8시간동안유지하는단계; 냉동소분에사전코팅을적용하여사전코팅된소분을생산하는단계; 사전코팅된소분에튀김옷코팅을적용하여튀김옷코팅소분을생산하는단계; 튀김옷코팅된소분에크럼의하나이상의층을적용하여크럼코팅된소분을제공하는단계; 크럼코팅된소분을튀겨서튀겨진소분을생산하는단계; 및튀겨진소분을극저온냉동시키는단계의후속단계들을포함한다. | ||||||
| 17 | Stabilised cheese products | EP13194129.6 | 2013-11-22 | EP2875732A1 | 2015-05-27 | van der Kolk, Bianca; Michiels, Wilhelmus Johannes Gerardus |
A method of producing a frozen microwaveable, coated food product, comprising the steps of; |
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| 18 | A precooked breaded food product | EP03425365.8 | 2003-06-10 | EP1488706B1 | 2006-12-20 | Mattei, Gianfranco c/o S.p.A. Egidio Galbani |
| 19 | COMPOSITION DE PREFARINAGE POUR PRODUITS ALIMENTAIRES ENROBES CUITS A COEUR ET PROCEDE DE PREPARATION DESDITS PRODUITS | EP01921420.4 | 2001-03-23 | EP1267647B1 | 2005-08-10 | BREUIL, Dominique; L'HELGOUALCH'H, Charles |
| 20 | CRISP COATING FOR DEEP-FRIED FOOD PRODUCTS | EP99965036 | 1999-11-29 | EP1135032A4 | 2004-05-19 | BAVONE JOSEPH M |
| Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings (10, 11). Batter mixes for restaurant food coating compositions comprise 35 % - 75 % adhesion component, 2 % - 11 % viscocity component, and 5 % - 50 % crispness component. The batter mixes can additionally contain a leavening component, flavoring, coloring and/or a processing aid. | ||||||
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