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1. 发明授权

US5104674A Microfragmented ionic polysaccharide/protein complex dispersions 失效
标题翻译：微片化离子多糖/蛋白复合物分散体
公开(公告)号：US5104674A
公开(公告)日：1992-04-14
申请号：US548950
申请日：1990-07-20
申请人： Wehn-Sherng Chen , George A. Henry , Susan M. Gaud , Mark S. Miller , John M. Kaiser , Estela A. Balmaceda , Ronnie G. Morgan , Cynthia C. Baer , Rajendra P. Borwankar , Lorraine C. Hellgeth , John J. Strandholm , Gerard L. Hasenhuettl , Phillip J. Kerwin , Chyi-Cheng Chen , John F. Kratochvil , Wennie L. Lloyd , Gerard Eckhardt , Adam P. De Vito , Alice A. Heth
发明人： Wehn-Sherng Chen , George A. Henry , Susan M. Gaud , Mark S. Miller , John M. Kaiser , Estela A. Balmaceda , Ronnie G. Morgan , Cynthia C. Baer , Rajendra P. Borwankar , Lorraine C. Hellgeth , John J. Strandholm , Gerard L. Hasenhuettl , Phillip J. Kerwin , Chyi-Cheng Chen , John F. Kratochvil , Wennie L. Lloyd , Gerard Eckhardt , Adam P. De Vito , Alice A. Heth
IPC分类号： A23C19/076 , A23C19/082 , A23C20/00 , A23G9/32 , A23G9/40 , A23J3/00 , A23J3/06 , A23J3/08 , A23J3/14 , A23J3/22 , A23J3/28 , A23L29/20 , A23L29/231 , A23L29/256 , A23L29/262 , A23L29/269 , A23L29/275 , A23L29/281
CPC分类号： A23G9/40 , A23C19/0765 , A23C19/082 , A23C20/00 , A23J3/04 , A23J3/06 , A23J3/08 , A23J3/14 , A23J3/225 , A23J3/227 , A23J3/28 , A23J3/285 , A23L29/20 , A23L29/231 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/275 , A23L29/284
摘要： Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.
摘要翻译： PCT No.PCT / US89 / 01813 Sec。 371日期1990年7月27日第 102（e）日期1990年7月27日PCT提交1989年4月28日PCT公布。 WO89 / 10068 PCT公开号日期：1989年11月2日。微粉碎的离子多糖/蛋白质复合物分散体适合用作食品中的脂肪替代组合物，如冰淇淋，沙拉酱，蘸酱，酱油和调味汁以及制备这种分散体和食品的方法。

2. 发明授权

US06235321B1 Snack food product and method of preparing same 失效
标题翻译：小吃食品及其制备方法
公开(公告)号：US06235321B1
公开(公告)日：2001-05-22
申请号：US09450967
申请日：1999-11-30
申请人： Gary L. Kerrigan , Craig J. Schroeder , Roy A. Barham , John J. Strandholm , Michael J. Pagel
发明人： Gary L. Kerrigan , Craig J. Schroeder , Roy A. Barham , John J. Strandholm , Michael J. Pagel
IPC分类号： A23G19055
CPC分类号： A23C9/1315 , A23C9/133 , A23C9/137 , A23C13/125 , A23C19/082 , A23C19/084 , A23C2260/05 , A23G3/0268 , A23L9/12 , A23L29/284 , A23P20/25 , A23P30/10
摘要： An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.
摘要翻译：优选由弹性的，模制的，自我维持的本体形式的改进的快餐食品，其优选由包含乳制品（奶酪，酸奶或布丁），明胶，脂肪和水的加热混合物制成。产品体积小，咬合尺寸大，其表面积比为约0.05-5g / cm 2，这有利于其成型。优选的食品通过首先产生包括干酪，明胶，脂肪和水的加热的可流动的混合物，并将少量的混合物沉积在粉状淀粉中形成的模压凹陷中来制备; 硬化后，将所得产物与淀粉分离并包装。

3. 发明授权

US5180604A Non-fat cream cheese product and method for manufacture thereof 失效
标题翻译：非油炸奶酪产品及其制造方法
公开(公告)号：US5180604A
公开(公告)日：1993-01-19
申请号：US737664
申请日：1991-07-30
申请人： Lori A. Crane , John T. Hynes , Jules H. Guth , John J. Strandholm
发明人： Lori A. Crane , John T. Hynes , Jules H. Guth , John J. Strandholm
IPC分类号： A23C19/028 , A23C19/076
CPC分类号： A23C19/0765 , A23C19/0285 , A23C2250/25
摘要： A fermented skim milk retentate is introduced into a mixing tank provided with agitation means. The skim milk retentate is agitated and transferred through a recirculating loop as dry cottage cheese curd and an emulsifying salt are added to the mixing tank. Agitation and recirculation are continued for a period of time sufficient to provide a dispersion of the dry cottage cheese curd and emulsifying salt homogeneously throughout the retentate. Heating of the dispersion is then started by injecting steam into the dispersion as it passes through the recirculating loop. While the temperature of the dispersion is within the range of from about 70.degree. F. to about 150.degree. F., non-fat dry milk is added to the dispersion. Agitation and heating is continued until the dispersion temperature is within the range of from about 140.degree. F. to about 165.degree. F. Xanthan gum, as the first gum of a stabilizing system, is then added to the mixing tank. Agitation and heating is continued until the dispersion temperature is in the range of from about 165.degree. F. to about 190.degree. F. The steam is shut off and salt, sugar and carrageenan, as the second gum of a stabilizer system, are added to the mixing tank. Agitation is continued for a period of from about 1 to about 4 minutes to provide a non-fat cream cheese mix. The cream cheese mix is then homogenized to provide a non-fat cream cheese product.

4. 发明授权

US06562393B1 Method of making a snack food 失效
标题翻译：制作零食的方法
公开(公告)号：US06562393B1
公开(公告)日：2003-05-13
申请号：US09693421
申请日：2000-10-20
申请人： Gary L. Kerrigan , Craig J. Schroeder , Roy A. Barham , John J. Strandholm , Michael J. Pagel
发明人： Gary L. Kerrigan , Craig J. Schroeder , Roy A. Barham , John J. Strandholm , Michael J. Pagel
IPC分类号： A23G19055
CPC分类号： A23C9/1315 , A23C9/133 , A23C9/137 , A23C13/125 , A23C19/082 , A23C19/084 , A23C2260/05 , A23G3/0268 , A23L9/12 , A23L29/284 , A23P20/25 , A23P30/10
摘要： An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.
摘要翻译：优选由弹性的，模制的，自我维持的本体形式的改进的快餐食品，其优选由包含乳制品（奶酪，酸奶或布丁），明胶，脂肪和水的加热混合物制成。产品体积小，咬合尺寸大，其表面积比为约0.05-5g / cm 2，这有利于其成型。优选的食品通过首先产生包括干酪，明胶，脂肪和水的加热的可流动的混合物，并将少量的混合物沉积在粉状淀粉中形成的模压凹陷中来制备; 硬化后，将所得产物与淀粉分离并包装。

5. 发明授权

US06537603B2 Snack food product method 失效
标题翻译：小吃食品方法
公开(公告)号：US06537603B2
公开(公告)日：2003-03-25
申请号：US09808542
申请日：2001-03-14
申请人： Gary L. Kerrigan , Craig J. Schroeder , Roy A. Barham , John J. Strandholm , Michael J. Pagel
发明人： Gary L. Kerrigan , Craig J. Schroeder , Roy A. Barham , John J. Strandholm , Michael J. Pagel
IPC分类号： A23G312
CPC分类号： A23C9/133 , A23C9/1315 , A23C9/137 , A23C13/125 , A23C19/082 , A23C19/084 , A23C2260/05 , A23G1/22 , A23G3/0268 , A23L9/12 , A23L29/284 , A23P20/25 , A23P30/10
摘要： An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.
摘要翻译：优选由弹性的，模制的，自我维持的本体形式的改进的快餐食品，其优选由包含乳制品（奶酪，酸奶或布丁），明胶，脂肪和水的加热混合物制成。产品体积小，咬合尺寸大，其表面积比为约0.05-5g / cm 2，这有利于其成型。优选的食品通过首先产生包括干酪，明胶，脂肪和水的加热的可流动的混合物，并将少量的混合物沉积在粉状淀粉或弹性橡胶模具中形成的模压凹陷中来制备; 硬化后，将所得产物与淀粉或橡胶模具分离并包装。

6. 发明授权

US5068118A Method of making simulated cheese containing casein materials 失效
标题翻译：制作含酪蛋白原料的模拟奶酪的方法
公开(公告)号：US5068118A
公开(公告)日：1991-11-26
申请号：US557698
申请日：1990-07-25
申请人： John J. Strandholm
发明人： John J. Strandholm
IPC分类号： A23C20/00
CPC分类号： A23C20/00
摘要： The present invention is directed to a simulated cheese product wherein all or a part of the skim milk solids, acid casein, caseinates or rennet casein commonly used in a simulated cheese product is replaced with a casein material selected from the group consisting of alpha-S-1 casein, alpha-S-2 casein, beta casein, kappa casein, gamma casein, dephosphorylated native casein, dephosphorylated alpha-S-1 casein, dephosphorylated alpha-S-2 casein, dephosphorylated beta casein, dephosphorylated kappa casein, dephosphorylated gamma casein and mixtures thereof. The simulated cheese product is made by providing an admixture of the modified casein material with an edible lipid material selected from the group consisting of fat and oil and an emulsifying agent and heating the admixture with agitation to provide the simulated cheese product. Suitable flavoring agents and coloring agents may also be present in the simulated cheese product.
摘要翻译：本发明涉及一种模拟干酪产品，其中通常在模拟干酪产品中使用的脱脂乳固体，酸性酪蛋白，酪蛋白酸盐或凝乳酶酪蛋白的全部或一部分被选自以下的酪蛋白材料替代：α-S -1酪蛋白，α-S-2酪蛋白，β酪蛋白，κ酪蛋白，γ酪蛋白，去磷酸化天然酪蛋白，去磷酸化α-S-1酪蛋白，脱磷酸化α-S-2酪蛋白，去磷酸化的酪蛋白，去磷酸化的κB酪蛋白，去磷酸化的γ 酪蛋白及其混合物。通过提供改性酪蛋白材料与选自脂肪和油和乳化剂的可食用脂质材料的混合物并通过搅拌加热混合物以提供模拟干酪产品来制备模拟干酪产品。合适的调味剂和着色剂也可以存在于模拟干酪产品中。

7. 发明授权

US4885183A Method for controlling melting properties of process cheese 失效
标题翻译：控制加工奶酪熔融性能的方法
公开(公告)号：US4885183A
公开(公告)日：1989-12-05
申请号：US259975
申请日：1988-10-19
申请人： John J. Strandholm , Robert R. Prochnow , Mark S. Miller , Lawrence E. Woodford , Steven M. Neunaber
发明人： John J. Strandholm , Robert R. Prochnow , Mark S. Miller , Lawrence E. Woodford , Steven M. Neunaber
IPC分类号： A23C19/028 , A23C19/082
CPC分类号： A23C19/082 , A23C19/0285 , A23V2002/00
摘要： In accordance with the present invention, the meltability of processed cheese is controlled to provide a desired degree of meltability by incorporating whey proteins in the process cheese mix and processing the process cheese mix under conditions of temperature and time so as to denature the whey proteins sufficiently to provide a predeterminted level of cross-linked beta-lactoglobulin and provide the desired level of meltability. The whey protein provided in the process cheese blend is selected to limit the lactose in the final product to a predetermined level. The method of the present invention avoids the need for the use of sodium hexametaphosphate and consequently permits, in process cheese manufacture greater flexibility in handling holdover cheese.
摘要翻译：根据本发明，通过将乳清蛋白加入到加工奶酪混合物中并在温度和时间条件下加工加工奶酪混合物以控制乳化蛋白的充分变性，从而控制加工干酪的熔融性，从而提供所需程度的融合性以提供预先水平的交联β-乳球蛋白并提供所需的可熔性水平。选择在加工干酪混合物中提供的乳清蛋白以将最终产品中的乳糖限制到预定水平。本发明的方法避免了使用六偏磷酸钠的需要，并且因此允许在加工过程中制酪酪在处理干性乳酪时具有更大的灵活性。

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