| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | Composition and Methods for Making Nutritional Snack Wafers | US15478921 | 2017-04-04 | US20170325467A1 | 2017-11-16 | Tia N. BAGAN |
| A snack food that is easier for a dysphagia sufferer to consume may be made from a crisp, structural core that is highly soluble, enrobed in a calorie-dense coating such as chocolate, where the coating helps protect the core from moisture. When the snack food is bitten, the eater's saliva causes the core to disintegrate rapidly, leaving the coating without support and susceptible to rapid reduction to an easy-to-swallow paste. | ||||||
| 22 | GREEK YOGURT MAKING DEVICE | US15449806 | 2017-03-03 | US20170251685A1 | 2017-09-07 | Fong Lin |
| A device for making Greek yogurt from traditional yogurt is disclosed. The device includes an outer bowl and an inner strainer that nests within and rotates relative to the outer bowl. At least a portion of the inner strainer is perforated. The device also includes a removable inner lid that that covers and seals the inner strainer when placed thereon. The inner lid rotates with the inner strainer when positioned thereon. The inner lid also includes a first engagement structure for engaging a corresponding second engagement structure of a drive assembly. The device also includes an outer lid that encloses the inner strainer and inner lid within the outer bowl when positioned thereon. | ||||||
| 23 | Reduced Water Activity Yogurt | US14550654 | 2014-11-21 | US20160143305A1 | 2016-05-26 | Steven E. Havlik; Brian Sambor; John F. Schuette |
| A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components. | ||||||
| 24 | Reduced Water Activity Yogurt | US14946578 | 2015-11-19 | US20160143304A1 | 2016-05-26 | Steven E. Havlik; Patrick J. Patterson; Brian Sambor; John F. Schuette |
| A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components. | ||||||
| 25 | METHOD FOR PRODUCING FERMENTED MILK CONTAINING ANGIOTENSIN CONVERTING ENZYME INHIBITORY PEPTIDE AND METHOD FOR PRODUCING WHEY | US11558998 | 2006-11-13 | US20070087082A1 | 2007-04-19 | Shuji Kitamura; Takashi Ueyama |
| There are disclosed methods for producing fermented milk and whey that enable effective production in high yield of fermented milk and whey having high content of an ACEI peptide that is highly safe and applicable to pharmaceuticals, functional foods, health foods, and the like. The methods are: a method including the steps of mixing lactic acid bacteria and a starting material containing milk by stirring to prepare a mixed material, and fermenting the mixed material under stirring so that curd pieces and whey containing an angiotensin converting enzyme inhibitory peptide are generated, whereby fermented milk containing the curd pieces and the whey containing the angiotensin converting enzyme inhibitory peptide is produced; and a method including the steps of subjecting the resulting fermented milk to centrifugation and/or filter pressing to separate and recover whey. | ||||||
| 26 | Flash flow processing of thermoplastic polymers and products made therefrom | US74863 | 1993-10-29 | US06129926A | 2000-10-10 | Richard C. Fuisz |
| A method of producing a solid thermoplastic-containing matrix by flash flow processing thermoplastic polymers as well as the products produced by such method is provided. The method involves subjecting a feedstock of a thermoplastic polymer to flash flow melt spin processing at a temperature of about 200-430.degree. F. and shear imposed by centrifugal force from an operating speed of about 3600-3800 rpm. The matrix thus prepared is in the form of a floss, fiber, flake, filament, ribbon, spicule and mixtures thereof A guest material such as a dye, a fragrance, a comestible, an oil, a photographic reducer and developer, an organism, an antioxidant and a medicament may further be incorporated into the feedstock prior to processing. | ||||||
| 27 | Yogurt cheese making device | US176326 | 1994-01-03 | US5373779A | 1994-12-20 | Gerald Grusin |
| A yogurt cheese making device for separating the whey from yogurt having a strainer which receives the yogurt, the strainer having an open top, a bottom, a pair of opposing end walls, and a pair of opposing side walls. The side walls and bottom are covered with a straining medium which is a wire mesh. The wire mesh is disposed at a 45.degree. angle with respect to the vertical to assist in drainage. The bottom of the strainer is defined by a pair of parallel straining troughs. The strainer is nested in a sealable container which has a sealing top. Whey from the yogurt seeps through the straining medium and is collected at the bottom of the sealable container. The entire device is preferably square or rectangular in shape to minimize the storage area required in a refrigerator. | ||||||
| 28 | Protein dispersions in food products | US733500 | 1991-07-22 | US5232731A | 1993-08-03 | Frederick W. Cain; Maurizio Decio; Bertus M. van Bogegom; Hubertus C. van Gastel; Johannes Visser |
| The invention concerns casein-containing dispersions, mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as a fat replacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, and spreads. | ||||||
| 29 | Method of making a yogurt spread | US453860 | 1989-12-20 | US4968512A | 1990-11-06 | N. Michael Kharrazi |
| The yogurt spread which has a consistency of conventional cream cheese and has similar texture and taste but with substantially diminished fat, calories and cholesterol content from conventional cream cheese. The yogurt spread is produced by removing the majority of the fat and moisture from milk, heating the milk to a temperature greater than one hundred eighty degrees Fahrenheit, cooling the milk to approximately one hundred seven degrees Fahrenheit, then evenly mixing to the milk a quantity of yogurt starter culture and providing sufficient time for the resulting mixture to form yogurt in a solid mass form. | ||||||
| 30 | Yogurt food product resembling cheese | US867016 | 1986-05-27 | US4719113A | 1988-01-12 | Nourollah M. Kharrazi |
| A food product and method of making same which is to have the consistency of cheese as well as the taste of the particular selected cheese, but only has a fraction of the fat and cholesterol content of the normal cheese. The food product is produced by starting with a certain quantity of a liquid such as water and/or milk, heating the liquid to a temperature of approximately one hundred eighty degrees Fahrenheit and then gradually blending into the heated liquid a quantity of a dry mixture until a viscous mixture is obtained. The dry mixture includes dehydrated yogurt powder, vegetable oil and skim milk as its main ingredients. The temperature of this viscous mixture is decreased to approximately one hundred degrees Fahrenheit. Added to and evenly mixed with the viscous mixture is a quantity of yogurt. Excess moisture is then removed from the viscous mixture to obtain a solid firm mass. | ||||||
| 31 | Yogurt spread resembling cream cheese | US449431 | 1982-12-13 | US4434184A | 1984-02-28 | N. Michael Kharrazi |
| A yogurt spread is produced which resembles conventional cream cheese in appearance, texture and taste, but which has a fat content substantially below that of conventional cream cheese and imitation cream cheese products. The yogurt spread is produced by preparing a yogurt with yogurt starter, mixing with the yogurt a brine solution containing about 3-12% salt in an amount of about one-fourth to equal by volume of the yogurt, and centrifuging the resultant mixture of yogurt and brine solution to remove the bulk of whey therefrom to obtain said spread resembling cream cheese. | ||||||
| 32 | Process of making concentrated sour milk | US68737024 | 1924-01-19 | US1576351A | 1926-03-09 | AMOS NEUHAUSER |
| 33 | MANUFACTURE OF STRAINED FERMENTED DAIRY PRODUCTS | US15570940 | 2016-05-03 | US20180295847A1 | 2018-10-18 | Luis De La Cruz; Casey McCormick; Laurent Marchal; Thierry Saint-Denis |
| The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used. | ||||||
| 34 | METHOD FOR PRODUCING DAIRY PRODUCTS WITH THE ADDITION OF FRUIT, PLANT AND VEGETABLE EXTRACTS | US15741322 | 2015-12-04 | US20180192662A1 | 2018-07-12 | Theodoros KOURELLAS |
| The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetables in the case of milk preparation. When yogurt is prepared, the method comprises addition of a culture, fermentation and straining, whereas when cheese is produced, the method comprises coagulation, placing in containers with brine and curing for a suitable time period. In an alternative embodiment, herbs, fruits and vegetables may be added at the final step for enhancing the features of the final product. | ||||||
| 35 | A METHOD OF MAKING A FERMENTED DAIRY PRODUCT | US15546409 | 2015-01-27 | US20180125085A1 | 2018-05-10 | Quill Merrill; Scott Bodenhausen; Jessica Dunkel; Todd Flynn |
| A smooth fermented dairy product with smaller particles than a dairy product based on a conventional cottage cheese curd, with the texture of the Greek yogurt and a milder, less acidic flavor than Greek yogurt. | ||||||
| 36 | Beverage and Food Production using Greek Yogurt Acid Whey | US15342353 | 2016-11-03 | US20180116250A1 | 2018-05-03 | Damian Browne; Yvonne Collins; Margaret Dohnalek; Dave McDonagh; Heidi Sauter-Kleinbach; Kyle Shadix; Siow Ying Tan |
| A method of producing a beverage base or a component for a beverage or a food, providing Greek yogurt acid whey which has been obtained by separating the whey from Greek yogurt during a manufacturing process for the Greek yogurt; removing from the acid whey particulate material having a particle size of greater than 10 μm; filtering the whey, directly or indirectly thus obtained to remove from the whey any bacteria and germinated bacterial spores therein having a molecular mass of at least 10,000 Daltons, the filtering being through a filter having a pore size of no greater than 1 μm; and filtering the whey, directly or indirectly thus obtained to remove from the whey any enzymes therein having a molecular mass of at least 1,000 Daltons, the filtering being through a filter having a pore size of no greater than 0.1 μm. | ||||||
| 37 | Greek yogurt making device | US15449806 | 2017-03-03 | US09867384B2 | 2018-01-16 | Fong Lin |
| A device for making Greek yogurt from traditional yogurt is shown. The device includes an outer bowl and an inner strainer that nests within and rotates relative to the outer bowl. At least a portion of the inner strainer is perforated. The device also includes a removable inner lid that that covers and seals the inner strainer when placed thereon. The inner lid rotates with the inner strainer when positioned thereon. The inner lid also includes a first engagement structure for engaging a corresponding second engagement structure of a drive assembly. The device also includes an outer lid that encloses the inner strainer and inner lid within the outer bowl when positioned thereon. | ||||||
| 38 | Cavitated Fermented Dairy Product | US15521173 | 2014-10-21 | US20170311635A1 | 2017-11-02 | Arnaud MIMOUNI; Javier ROMERO; Philippe DEMONTE |
| Cavitated fermented dairy products and methods of forming these cavitated fermented dairy products are disclosed. | ||||||
| 39 | PROCESS FOR PREPARING A FERMENTED DAIRY PRODUCT WITH REDUCED AMOUNT OF LACTOSE AND IMPROVED NUTRITIONAL AND ORGANOLEPTIC PROPERTIES | US14905922 | 2013-07-17 | US20160157503A1 | 2016-06-09 | Oliver Ramage; Amaud Lyothier; Anita Garem; Gislene Da Silva |
| The invention relates to a process for preparing a fermented dairy product, comprising the following steps: a) hydrolysis of lactose contained in milk; b) proteins and sugars concentrations through a process of filtration of the resulting composition under high pressure; wherein a step of fermentation of milk is performed during step a) or after step a) or after step b). The invention also relates a fermented dairy product obtainable according to the process of the invention. | ||||||
| 40 | SYSTEM FOR THE PRODUCTION OF MULTI-STRAINED YOGURT | US14905897 | 2014-07-17 | US20160150800A1 | 2016-06-02 | Achilleas ANASTASIADIS; Nicolaos KOUMANOUDIS; Nicolaos PITSINIS; Artemis HATZIGEORGIOU |
| The invention describes a system of industrial production of strained yogurt which enables the natural straining by means of separation means, with the optimal use of the raw material, with the least possible stressing of the raw material and with the minimum possible loss of useful ingredients in the whey which is removed after straining and with the optimal stability of the characteristics of the final product, in each production batch. The invention describes the critical conditions of processes upstream of (namely before) the straining process, such as the physiochemical features of the raw milk, conditions of pasteurization and homogenization, conditions of incubation etc and the stacks of suitably selected and positioned membranes that are used for the straining, so that the final strained yogurt has the desired physiochemical features (proteins, fat, total solids) upon its exit from the straining rig. During the straining process, the yogurt is consecutively strained at least twice and the process is complemented by the stages downstream of (namely after) the straining, such as the conditions of cooling, storage before packaging, packaging conditions etc., which also are critical factors in order to realize the final outcome. | ||||||
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