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1. 发明授权

US06611805B1 System for making food products 失效
标题翻译：食品制造系统
公开(公告)号：US06611805B1
公开(公告)日：2003-08-26
申请号：US09416727
申请日：1999-10-13
申请人： Paul Scharfman , James W. Purcell , Matthew D. Smith
发明人： Paul Scharfman , James W. Purcell , Matthew D. Smith
IPC分类号： G06F1760
CPC分类号： G06Q10/06 , G06Q10/063
摘要： A system is disclosed for reducing costs associated with making a plurality of food products incompatible in a single food product-making facility by a plurality of food product makers. A plurality of discrete food product-making plants are provided configured for use by the plurality of food product makers. A common area facility includes facilities sharable by the plurality of food product makers using and occupying the plurality of food product making plants. The plurality of food product making plants and common area facility are operated cooperatively by sharing use and costs associated with use of the common area facility by and among the plurality of food product makers.
摘要翻译：公开了一种用于降低由多个食品制造商在单个食品制造设备中使多个食品不兼容的成本相关联的系统。提供了多个分立的食品制造设备，其被配置为由多个食品制造商使用。公共区域设施包括使用和占据多个食品制造工厂的多个食品制造商可共享的设施。多个食品制造厂和公共区域设施通过共享使用和与多个食品制造商之间的共用区域设施的使用相关联的成本进行协作运行。

2. 发明申请

US20050031758A1 Dried cheese snack and methods of making the same 审中-公开
标题翻译：干酪小吃和制作相同的方法
公开(公告)号：US20050031758A1
公开(公告)日：2005-02-10
申请号：US10637879
申请日：2003-08-08
申请人： Paul Scharfman
发明人： Paul Scharfman
IPC分类号： A23C19/086 , A23C19/00
CPC分类号： A23C19/086 , A23C2250/10
摘要： A dried cheese snack (10, 30) with a body made from minced nonmelting cheese pieces (15) unified into a shape, such as a disk or a hexahedron, having a top (27, 47) and a bottom (29, 49), has the top (27, 47) generally parallel with the bottom (29, 49). The minced nonmelting cheese pieces (15) have a final moisture content evenly dispersed throughout the body of about 2% to 8%. Corners as viewed from the top (27, 47) of the cheese product (10, 30) on the cheese product (10, 30) are rounded to promote even drying. The top (27, 47) is between ⅛ and ½ inch from the bottom (29, 49). A method of making the dried cheese cheese snacks (10, 30) by mincing the nonmelting cheese into minced nonmelting cheese pieces (15) is also provided. A form (11, 31) in a forming board (12, 32) is filled with the plurality of minced nonmelting cheese pieces (15). Sausage pieces, meat protein, bacon bits, eggs pieces and soy protein pieces may be used as inlays (35) with the minced nonmelting cheese pieces (15). The inlays (35) and/or minced nornmelting cheese pieces (15) are dried to a moisture content of 8% or less to form the cheese snack (10, 30) of a unitized body.
摘要翻译：将具有顶部（27,47）和底部（29,49）的均匀成为诸如盘或六面体的形状的切碎的非熔化奶酪片（15）制成的干酪干酪零食（10,30）顶部（27,47）通常与底部平行（29,49）。切碎的非熔化奶酪片（15）具有在整个身体中均匀分散的约2％至8％的最终含水量。从奶酪产品（10,30）上的奶酪产品（10,30）的顶部（27,47）观察的角落被倒圆以促进均匀的干燥。顶部（27,47）从底部（29,49）的1/8和½英寸之间。还提供了通过将非熔化奶酪切碎成切碎的非熔化奶酪片（15）来制备干酪乳酪小吃（10,30）的方法。成形板（12,32）中的一种形式（11,31）填充有多个切碎的非熔化奶酪片（15）。香肠片，肉蛋白，培根，鸡蛋片和大豆蛋白片可以作为嵌体（35）与非切碎的奶酪片（15）一起使用。将嵌体（35）和/或切碎的发芽干酪片（15）干燥至含水量为8％或更低的水分，以形成组合体的奶酪零食（10,30）。

3. 发明授权

US5693349A Method for making a sweetened natural cheese 失效
标题翻译：制作甜天然奶酪的方法
公开(公告)号：US5693349A
公开(公告)日：1997-12-02
申请号：US484648
申请日：1995-06-07
申请人： Paul Scharfman , Ludwig Zoller
发明人： Paul Scharfman , Ludwig Zoller
IPC分类号： A23C19/05 , A23C19/06 , A23C19/09 , A23C9/12
CPC分类号： A23C19/052 , A23C19/06 , A23C19/09
摘要： A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose. Methods for making the sweetened cheese preferably in the absence of cheese culture are also disclosed.
摘要翻译：天然的抗拒熔化的奶酪包括约5.9至约6.35之间的pH值，在不存在并且不包括奶酪培养物的情况下制成，以块状形式包装，并且可用刀切片而不会破碎，并且包括非乳糖甜味剂的甜度至少为蔗糖的30％。还公开了优选在不存在干酪培养的情况下制备甜味干酪的方法。

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