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1. 发明公开

US20240057651A1 NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN 审中-公开
公开(公告)号：US20240057651A1
公开(公告)日：2024-02-22
申请号：US18380829
申请日：2023-10-17
申请人： ROQUETTE FRERES
发明人： Manuel BARATA , Marilyne Guillemant , Emmanuelle Moretti , Elsa Muller , Marie Delebarre
IPC分类号： A23L33/185 , A23L2/66 , A23J3/14 , A23L9/10 , A23L9/20 , A23L11/00 , A23C9/123 , A23C13/12 , A23C9/13 , A23C11/06 , A23C19/093 , A23L11/60 , A23L11/30 , A23L33/19 , A23J3/34 , A23L2/395
CPC分类号： A23L33/185 , A23L2/66 , A23J3/14 , A23L9/12 , A23L9/24 , A23L11/05 , A23C9/1232 , A23C13/125 , A23C9/1315 , A23C11/06 , A23C19/093 , A23L11/60 , A23L11/30 , A23L33/19 , A23J3/34 , A23L2/395 , A23C2260/152 , A23C2260/154 , A23C9/13 , A23V2002/00 , A23V2200/30 , A23V2250/5424 , A23V2250/548
摘要： The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate:

contains between 0.5 and 2% of free amino acids,
has a viscosity:

from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,
from 10 to 14×10−3 Pa·s. at shear rate of 40 s−1, and
from 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,

has a solubility:

from 30 to 40% in pH zones from 4 to 5
from 40 to 70% in pH zones from 6 to 8.

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

2. 发明公开

US20240057629A1 ANTICAKING COMPOSITIONS FOR DIVIDED CHEESE 审中-公开
公开(公告)号：US20240057629A1
公开(公告)日：2024-02-22
申请号：US18168866
申请日：2023-02-14
申请人： Allied Blending LP
发明人： Jingfan CHEN
IPC分类号： A23C19/10 , A23C19/093 , A23C19/09
CPC分类号： A23C19/10 , A23C19/093 , A23C19/0921 , A23C19/0917 , A23C2250/15 , A23C2240/15
摘要： The present disclosure provides anticaking agents for cheese, comprising an botanical extract from Sorbus, such as Sorbus aucuparia. Also provided are anticaking agents for cheese, comprising 15-30 wt. % reducing sugar, 0.2-0.8 wt. % glucose oxidase, 0-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride, and 0.5-10 wt. % botanical extract. The present disclosure further provides food products comprising these anticaking agents and methods of treating divided cheese for anticaking with these anticaking agents.

3. 发明公开

US20230397622A1 FOOD PRODUCTS COMPRISING MILK PROTEINS AND NON-ANIMAL PROTEINS, AND METHODS OF PRODUCING THE SAME 审中-公开
公开(公告)号：US20230397622A1
公开(公告)日：2023-12-14
申请号：US18456236
申请日：2023-08-25
申请人： Perfect Day, Inc.
发明人： Timothy Geistlinger , Ravirajsinh Jhala , Kate Patricia Krueger , Balakrishnan Ramesh
IPC分类号： A23C9/15 , A23J3/08 , A23J3/14 , A23C9/13 , A23C19/093 , A23C9/152 , A23C11/06 , A23C20/00 , A23C21/08
CPC分类号： A23C9/15 , A23J3/08 , A23J3/14 , A23C9/1315 , A23C19/093 , A23C9/1526 , A23C11/06 , A23C20/00 , A23C21/08 , A23V2002/00
摘要： Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

4. 发明授权

US11179424B2 Hyaluronic acid production promoting agent 有权
公开(公告)号：US11179424B2
公开(公告)日：2021-11-23
申请号：US15670918
申请日：2017-08-07
申请人： Pharma Foods International Co., Ltd.
发明人： Isafumi Maru , Ji-Yeong An , Sayuri Tanaka , Maya Sakashita , Seiyu Harada , Kazuya Watabe , Masayoshi Aosasa , Mujo Kim , Toshio Nakamura , Utano Nakamura , Hiroaki Iitsuka
IPC分类号： A61K38/05 , A61K35/57 , A23C19/093 , A61K38/01 , A23C9/13 , A23L2/60 , A61K9/20 , A61K9/48 , A61K8/73 , A23L2/56 , A23L33/18 , A61K8/65 , A23L33/00 , A23C9/123 , A23C19/00 , A23L2/52 , A61K8/60 , A61K8/64 , A61K8/98 , A61K31/7004 , A61Q19/00 , A61Q19/08
摘要： An agent of the present invention comprising poultry feet or a processed product thereof, preferably a hydrolysate of an extract of poultry feet, promotes hyaluronic acid production, thereby exhibiting excellent effects of preventing or treating a joint disorder, improving skin dryness, wrinkles or skin tension, moisturizing the skin, etc. The agent is thus useful as a medicament, a quasi-drug, a cosmetic product, a food product or an animal feed.

5. 发明授权

US10729152B2 Cheese compositions and related methods 有权
公开(公告)号：US10729152B2
公开(公告)日：2020-08-04
申请号：US14648772
申请日：2013-05-30
申请人： General Mills, Inc.
发明人： Amelia E. Frazier , Nathan S. Morris , Aaron P. Wlaschin
IPC分类号： A23C19/00 , A23C19/093 , A23C20/00 , A23C19/082 , A23C19/09
摘要： Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

6. 发明申请

US20160316777A1 QUARK BASED FAT MIXTURE COMPRISING PLANT OIL AND A PROCESS FOR PRODUCING IT 审中-公开
标题翻译：基于夸克的包含植物油的脂肪混合物及其生产工艺
公开(公告)号：US20160316777A1
公开(公告)日：2016-11-03
申请号：US15101274
申请日：2014-12-08
申请人： VALIO OY
发明人： Ilona KÖCKRITZ-PERKIÖ
IPC分类号： A23D7/005 , A23C19/093 , A23C19/076
CPC分类号： A23D7/0053 , A23C19/076 , A23C19/093
摘要： The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt % of quark, and 5-40 wt % of milk base are mixed to obtain a quark blend, in the second step 9-62 wt % of at least one edible plant oil, is added to 38-91 wt % of the quark blend, followed by mixing to obtain the fat mixture. The invention also relates to a fat mixture obtainable by said process and to uses of said fat mixture in food products.
摘要翻译：本发明涉及一种制备脂肪混合物的方法，其中所述方法包括以下步骤：在第一步骤中将60-95wt％的夸克和5-40wt％的乳基料混合以获得夸克共混物，在第二步中，将9-62重量％的至少一种可食用植物油加入到38-91重量％的夸克混合物中，然后混合以获得脂肪混合物。本发明还涉及通过所述方法获得的脂肪混合物和所述脂肪混合物在食品中的用途。

7. 发明申请

US20050142257A1 Low carbohydrate fried food 审中-公开
标题翻译：低碳水化合物油炸食品
公开(公告)号：US20050142257A1
公开(公告)日：2005-06-30
申请号：US10746741
申请日：2003-12-24
申请人： James Long , John Johnson
发明人： James Long , John Johnson
IPC分类号： A23C19/09 , A23C19/093 , A23L1/00 , A23L1/307 , A23L1/31 , A23L1/315 , A23L1/325 , A23B4/00
CPC分类号： A23C19/093 , A23C19/0912 , A23L13/03 , A23L13/57 , A23L17/75 , A23L33/20 , A23P20/12
摘要： A method for preparing a low-carbohydrate food product that is pleasing in appearance, and tasty, providing both the look and feel of conventional fried food. The method uses a liquid coating to cause a powdered hard cheese with specific properties to adhere to the surface of a foodstuff. The hard cheese coated foodstuff is then cooked, by pan frying, or deep frying. Foodstuffs including meat, freshwater fish, seafood, poultry, cheese, low-carbohydrate vegetables, as well as soy-based and synthetic protein foods. Other low-carbohydrate foodstuffs may be used in this invention. A variety of hard cheeses, and other cheeses, as well as cheese products including imitation cheese may be used to coat the foodstuff before preparation. The resulting food product has a crunchy, golden brown exterior, and is very tasty, providing a delicious food with small or negligible amounts of carbohydrate.
摘要翻译：一种制备外观美观，鲜美的低碳水化合物食品的方法，提供常规油炸食品的外观和感觉。该方法使用液体涂层来使具有特定性质的粉末硬干酪粘附到食品表面。然后将硬干酪涂层的食物煮熟，通过油炸或油炸。包括肉，淡水鱼，海鲜，家禽，奶酪，低碳水化合物蔬菜以及大豆和合成蛋白质食品的食品。本发明中可以使用其它低碳水化合物食品。各种硬奶酪和其他奶酪以及包括仿制奶酪在内的奶酪产品可用于在准备之前涂上食品。所得的食品具有脆脆，金黄色的外观，非常美味，提供少量或微量碳水化合物的美味食物。

8. 发明授权

US6017571A Low moisture, stable food products and methods of preparing the same 有权
标题翻译：低水分，稳定的食品及其制备方法
公开(公告)号：US6017571A
公开(公告)日：2000-01-25
申请号：US349421
申请日：1999-07-07
申请人： James C. Cross , Michael L. Talbot , Andrew L. Nelson
发明人： James C. Cross , Michael L. Talbot , Andrew L. Nelson
IPC分类号： A21D10/00 , A21D13/00 , A21D13/08 , A23C19/086 , A23C19/093 , A23G1/12 , A23G3/02 , A23G3/20 , A23G3/34 , A23G7/00 , A23G9/00 , A23G9/04 , A23G9/32 , A23L1/00 , A23L1/10 , A23L1/164 , A23L1/176 , A23L1/212 , A23P1/00
CPC分类号： A23G9/322 , A21D10/00 , A21D13/0016 , A21D13/08 , A23C19/086 , A23C19/093 , A23G1/12 , A23G3/0231 , A23G3/2007 , A23G3/343 , A23G7/00 , A23G9/04 , A23L19/01 , A23L7/122 , A23L7/157 , A23L7/198 , A23P20/11 , A23P20/12 , A23G2200/00
摘要： Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moisture content of less than about 5% by weight, and more preferably less than about 2% by weight, based on the total weight of the ingredients used in the product. The products of the invention have a water activity of from about 0.2-0.3 and an average particle size of from about 0.0006-0.0012 inches (15-31 microns). The processes by which the products are made comprise subjecting the starting ingredients to two stages of average particle size reduction, wherein the first stage results in an average particle size of less than about 0.0090 inches (229 microns), and the second stage results in an average particle size of from about 0.0006-0.0012 inches (15-31 microns). In one embodiment, the particle size reduction is accomplished via a chocolate roll refining system which includes a two roll pre-refiner and a five roll refiner.
摘要翻译：提供了改进的食品，包括奶酪，水果，饼干材料，小吃片和调味料，它们具有高度的货架稳定性，可以在室温下长时间储存。基于产品中使用的成分的总重量，产品的总含水量小于约5重量％，更优选小于约2重量％。本发明的产品具有约0.2-0.3的水分活度和约0.0006-0.0012英寸（15-31微米）的平均粒度。制备产物的方法包括使起始成分经历两个阶段的平均粒度降低，其中第一阶段导致平均粒度小于约0.0090英寸（229微米），第二阶段导致平均粒度为约0.0006-0.0012英寸（15-31微米）。在一个实施方案中，通过包括双辊预精炼机和五辊精磨机的巧克力辊精炼系统来实现粒度降低。

9. 发明授权

US5882704A Process for the production of cream cheese-like products 失效
标题翻译：生产奶油干酪样产品的方法
公开(公告)号：US5882704A
公开(公告)日：1999-03-16
申请号：US780413
申请日：1997-01-09
申请人： Yukihiro Yamaguchi , Yoshiko Sakaue , Norio Sawamura
发明人： Yukihiro Yamaguchi , Yoshiko Sakaue , Norio Sawamura
IPC分类号： A23C19/076 , A23C19/055 , A23C19/093 , A23C9/12
CPC分类号： A23C19/055 , A23C19/093 , A23C2260/102
摘要： A production process for cream cheese-like products by fermenting a cream mix comprising 2 to 15 wt. % of a protein component, 2 to 15 wt. % of a carbohydrate assimilable by lactic acid bacteria, 10 to 50 wt. % of a fat component, 40 to 75 wt. % of water and an emulsifier and characterized in that after pasteurization or sterilization, without substantial removal of the whey, the pasteurized or sterilized fermentation material is homogenized and cooled.
摘要翻译：通过发酵奶油混合物来制备奶油干酪样产品的制备方法，所述奶油混合物包含2至15wt。蛋白质组分的％，2至15重量％ 10％至50wt。％的乳酸菌可同化的碳水化合物％脂肪成分的％，40〜75重量％％的水和乳化剂，其特征在于在巴氏消毒或灭菌之后，没有明显去除乳清，巴氏消毒或灭菌的发酵材料被均化并冷却。

10. 发明授权

US5846579A Hard cheese having greater resilience and a fuller flavor 失效
标题翻译：硬芝士具有更强的弹性和更丰满的味道
公开(公告)号：US5846579A
公开(公告)日：1998-12-08
申请号：US633795
申请日：1996-04-18
申请人： Claes-Goran Hagerman , Katarina Lindberg
发明人： Claes-Goran Hagerman , Katarina Lindberg
IPC分类号： A23C19/05 , A23C19/068 , A23C19/093 , A23C19/055
CPC分类号： A23C19/054 , A23C19/0688 , A23C19/093
摘要： Hard cheese containing gelatin, as well as a method for making it, is disclosed. The method comprises the steps of adding a starter culture to milk, ripening the milk, adding rennet, breaking the resulting coagel to curd, agitating the curd, drawing off whey and pressing the curd, either before or after the drawing-off of whey, and then shaping and ripening the curd. The method is distinguished by adding gelatin a) to the milk before the addition of rennet, or b) to the curd after the whey has been wholly or partly drawn off in the making of granular-eyed cheese.
摘要翻译： PCT No.PCT / SE94 / 00993 Sec。 371日期：1996年4月18日 102（e）日期1996年4月18日PCT 1994年10月21日PCT PCT。公开号WO95 / 10945 PCT 日期：1995年04月27日披露含有明胶的干酪以及其制造方法。该方法包括以下步骤：将乳发酵培养物加入乳中，加入乳白蛋白，加入凝乳酶，在乳清抽出之前或之后加入凝乳酶，破碎所得的醋酸凝乳，搅拌凝乳，抽出乳清并挤压凝乳，然后塑造和熟化凝乳。该方法的特征在于，在加入凝乳酶之前，将牛奶加入明胶a），或b）在乳状液完全或部分脱落后制成颗粒状乳酪中的凝乳上。

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