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1. 发明申请

US20230000099A1 PROCESS FOR PASTEURISING CHEESE 有权
公开(公告)号：US20230000099A1
公开(公告)日：2023-01-05
申请号：US17782097
申请日：2020-12-17
申请人： Food Mechanique Australia Pty Limited
发明人： Stanley KILROY
IPC分类号： A23C19/097 , A23C19/072 , A23C19/093
摘要： This invention relates to methods of pasteurising cheese in the presence of a hydrated hydrocolloid to produce a pasteurised cheese emulsion in a substantially homogeneous form with negligible amounts of additives. Cheese products prepared from such emulsified cheese are also disclosed. Use of the resulting pasteurised cheese emulsion as an emulsifying agent is also described.

2. 发明申请

US20220408748A1 ANALOGUE PIZZA CHEESE WITH IMPROVED FREEZE/THAW STABILITY 有权
公开(公告)号：US20220408748A1
公开(公告)日：2022-12-29
申请号：US17592872
申请日：2022-02-04
申请人： General Mills, Inc.
发明人： James Fudge , Matthew Larsen , Joshua Hemann , Wenyi Wang , Aaron Wlaschin , Michelle Manderfeld , Brent Wyrick , Molley Glidden
IPC分类号： A23C20/00 , A23C19/093 , A23C19/068 , A21D13/41
摘要： A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.

3. 发明申请

US20180255800A1 COMPOSITIONS AND METHODS FOR IMPROVING CHEESE PERFORMANCE 审中-公开
公开(公告)号：US20180255800A1
公开(公告)日：2018-09-13
申请号：US15906121
申请日：2018-02-27
申请人： SFC Global Supply Chain, Inc.
发明人： Rongxuan Cai , Bonita M. Hinze
IPC分类号： A23C19/10 , A23C19/093 , A23C19/082 , A23C19/055 , A23C19/05
CPC分类号： A23C19/105 , A23C19/054 , A23C19/055 , A23C19/0684 , A23C19/082 , A23C19/0921 , A23C19/093 , A23V2002/00 , A23V2250/1578 , A23V2250/16 , A23V2250/1634 , A23V2250/54246 , A23V2250/54252 , A23V2250/548 , A23V2250/18 , A23V2250/5424
摘要： A method for stabilizing cheese proteins includes preparing a cheese mass comprising cheese curds and whey; adding a stabilizing additive to the cheese mass; straining the cheese mass to separate a cheese curd and whey; and forming the cheese curd into a cheese comprising about 18 to about 35% protein. In some embodiments, the method is modified to allow for a gentler cheese manufacturing process. A cheese composition may include cheese; about 18 to about 35% protein comprising about 0.01 to about 25% of intact protein segments by weight of the protein; and about 0.001 to about 5% of a stabilizing additive.

4. 发明申请

US20120219663A1 MILK - PLANT FAT - CURD CHEESE 审中-公开
标题翻译：奶酪 - 植物脂肪 - 曲奇
公开(公告)号：US20120219663A1
公开(公告)日：2012-08-30
申请号：US13341434
申请日：2011-12-30
申请人： Jon R. Gutknecht , John B. Ovitt
发明人： Jon R. Gutknecht , John B. Ovitt
IPC分类号： A23C19/093 , A23C19/06 , A23C19/032
CPC分类号： A23C19/045 , A23C19/055
摘要： Process includes: forming milk-plant fat composition including first amount of milk composition that includes milk fat and milk protein, and second amount of plant fat composition that includes plant fat; inoculating milk-plant fat composition with lactic acid-producing bacteria; culturing the bacteria; and separating milk-plant fat composition, forming milk-plant fat-curd cheese, and whey composition. Further in process, milk-plant fat composition has concentration by weight of total solids selected as being within range of between about 17% and about 21%. Additionally in process, milk-plant fat composition has first concentration by weight of milk protein and second concentration by weight of combined fats including milk fat and plant fat, wherein ratio of first concentration divided by second concentration is selected as being within range of between about 0.19 and about 0.26. Composition: milk-plant fat-curd cheese.
摘要翻译：方法包括：形成包括第一量的包含乳脂肪和乳蛋白的牛奶组合物的乳 - 植物脂肪组合物和包括植物脂肪的第二量植物脂肪组合物; 用乳酸生产细菌接种乳 - 植物脂肪组合物; 培养细菌; 分离乳 - 植物脂肪组合物，形成乳植物脂肪凝乳酪和乳清组合物。进一步的过程中，乳 - 植物脂肪组合物的总固体的重量浓度选择在约17％至约21％的范围内。另外在工艺中，乳 - 植物脂肪组合物首先具有乳蛋白的重量浓度和联合脂肪的重量的第二浓度，包括乳脂和植物脂肪，其中第一浓度除以第二浓度的比例选择在约 0.19和约0.26。成分：奶油脂肪乳酪。

5. 发明申请

US20120093995A1 Heat-Stable Filling With Cereal-Derived Ingredients 审中-公开
标题翻译：热稳定灌装谷物来源的成分
公开(公告)号：US20120093995A1
公开(公告)日：2012-04-19
申请号：US12907763
申请日：2010-10-19
申请人： Vani Vemulapalli , Jan Karwowski , Edward C. Coleman
发明人： Vani Vemulapalli , Jan Karwowski , Edward C. Coleman
IPC分类号： A23C19/068 , A23C19/093 , A23L1/172
CPC分类号： A23D7/0053 , A21D13/31 , A21D13/38
摘要： A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.
摘要翻译：提供了一种热稳定的谷物，软和奶油食品填充。通过一种方法，谷物食品填充可以包括连续的脂质相和包含颗粒衍生组分的分散的固体。

6. 发明授权

US07052896B2 Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them 失效
公开(公告)号：US07052896B2
公开(公告)日：2006-05-30
申请号：US09971536
申请日：2001-10-02
申请人： Matthew Glenn , IIkka J. Havukkala , Leonard N. Bloksberg , Mark W. Lubbers , James Dekker , Anna C. Christensson , Ross Holland , Paul W. O'Toole , Julian R. Reid , Timothy Coolbear
发明人： Matthew Glenn , IIkka J. Havukkala , Leonard N. Bloksberg , Mark W. Lubbers , James Dekker , Anna C. Christensson , Ross Holland , Paul W. O'Toole , Julian R. Reid , Timothy Coolbear
IPC分类号： C12N9/18 , A23L2/66 , A23C19/093
CPC分类号： C12N9/00 , A23C19/0323 , A23C2220/202 , A61K38/00 , A61K39/00 , A61K2039/52 , A61K2039/53 , C07K14/335 , C07K2319/00
摘要： Novel polynucleotides isolated from Lactobacillus rhamnosus, as well as probes and primers, genetic constructs comprising the polynucleotides, biological materials, including plants, microorganisms and multicellular organisms incorporating the polynucleotides, polypeptides expressed by the polynucleotides, and methods for using the polynucleotides and polypeptides are disclosed.

7. 发明申请

US20050233049A1 Yogurt-cheese products, and methods of making the same 有权
标题翻译：酸奶酪制品及其制作方法
公开(公告)号：US20050233049A1
公开(公告)日：2005-10-20
申请号：US11151672
申请日：2005-06-13
申请人： Jon Gutknecht , John Ovitt
发明人： Jon Gutknecht , John Ovitt
IPC分类号： A23C9/13 , A23C13/16 , A23C19/00 , A23C19/05 , A23C19/055 , A23C19/093
CPC分类号： A23C19/0455 , A23C9/1307 , A23C9/1315 , A23C13/16 , A23C19/028 , A23C19/054 , A23C19/055 , A23C19/093
摘要： Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.
摘要翻译：制备酸奶酪 - 油产品的技术包括以下步骤：提供包含乳脂和油的乳脂肪油流体; 对乳脂肪油液进行巴氏消毒以产生乳酪油前体; 将酸奶与奶酪 - 油前体相结合，生产出酸奶酪 - 乳酪 - 油前体组合物; 并均匀化并酸化组合的酸奶酪乳油前体; 生产酸奶酪油产品。酸奶酪 - 油制品：占总乳脂重量的约10重量％至约80重量％包含约2重量％至约52.5重量％的油; 包含约10重量％至约50重量％的酸奶; 并且在约74°F至约75°F下15小时后产生小于约1重量％的脱水收缩。

8. 发明授权

US06911211B2 Pharmaceutical and cosmetic carrier or composition for topical application 有权
公开(公告)号：US06911211B2
公开(公告)日：2005-06-28
申请号：US10169897
申请日：2001-01-10
申请人： Meir Eini , Dov Tamarkin
发明人： Meir Eini , Dov Tamarkin
IPC分类号： A21D2/14 , A21D2/16 , A21D13/08 , A23C9/13 , A23C11/04 , A23C13/12 , A23C15/16 , A23C19/055 , A23C19/093 , A23D7/00 , A23D7/005 , A23D7/01 , A23D9/007 , A23D9/02 , A23G1/00 , A23G1/30 , A23G1/36 , A23G1/38 , A23G3/34 , A23G9/32 , A23G9/44 , A23G9/52 , A23J3/22 , A23L1/00 , A23L1/16 , A23L1/164 , A23L1/18 , A23L1/19 , A23L1/217 , A23L1/30 , A23L1/314 , A23L1/40 , A61K20060101 , A61K8/00 , A61K8/02 , A61K8/06 , A61K8/18 , A61K8/34 , A61K8/36 , A61K8/365 , A61K8/92 , A61K8/97 , A61K8/98 , A61K9/00 , A61K9/06 , A61K31/07 , A61K31/197 , A61K31/225 , A61K31/351 , A61K31/355 , A61K31/357 , A61K31/4188 , A61K31/43 , A61K31/4415 , A61K31/455 , A61K31/496 , A61K31/51 , A61K31/525 , A61K31/545 , A61K31/57 , A61K31/59 , A61K31/65 , A61K31/714 , A61K33/04 , A61K33/06 , A61K33/14 , A61K33/18 , A61K33/24 , A61K33/26 , A61K33/30 , A61K33/32 , A61K33/34 , A61K35/60 , A61K36/00 , A61K36/738 , A61K36/899 , A61K45/00 , A61K45/06 , A61K47/06 , A61K47/10 , A61K47/12 , A61K47/14 , A61K47/44 , A61P1/10 , A61P1/14 , A61P3/02 , A61P3/06 , A61P3/10 , A61P7/02 , A61P7/04 , A61P9/10 , A61P9/12 , A61P13/12 , A61P17/00 , A61P17/02 , A61P17/04 , A61P17/06 , A61P17/08 , A61P17/10 , A61P29/00 , A61P31/04 , A61P35/00 , A61P37/02 , A61Q19/00 , A61K7/00 , A61K7/48 , A61K31/74
CPC分类号： A21D2/14 , A21D2/16 , A23C9/1315 , A23C11/04 , A23C13/12 , A23C15/16 , A23C19/055 , A23C19/093 , A23D7/0053 , A23D7/0056 , A23D7/011 , A23D7/013 , A23D9/007 , A23G1/305 , A23G1/36 , A23G1/38 , A23G3/346 , A23G2200/08 , A23J3/227 , A23L7/109 , A23L7/122 , A23L7/183 , A23L13/43 , A23L19/18 , A23L23/10 , A23L33/115 , A23P20/11 , A61K8/342 , A61K8/922 , A61K9/0014 , A61K9/0048 , A61K31/225 , A61K31/351 , A61K31/43 , A61K31/496 , A61K31/545 , A61K31/573 , A61K31/65 , A61K36/738 , A61K36/899 , A61K45/06 , A61K47/06 , A61K47/10 , A61K47/12 , A61K47/14 , A61K47/44 , A61Q19/00 , Y10S514/863 , Y10S514/864 , A61K2300/00
摘要： A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

9. 发明授权

US06893674B2 Processed cheese made with soy 失效
标题翻译：用大豆制成的加工干酪
公开(公告)号：US06893674B2
公开(公告)日：2005-05-17
申请号：US10207591
申请日：2002-07-29
申请人： Ted Riley Lindstrom , Isabelle Laye , Glenn MacBlane , Fu-I Mei
发明人： Ted Riley Lindstrom , Isabelle Laye , Glenn MacBlane , Fu-I Mei
IPC分类号： A23C19/08 , A23C19/093 , A23C19/00
CPC分类号： A23C19/093
摘要： A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.
摘要翻译：提供了一种制备含有显着水平的大豆蛋白的加工干酪的方法，其具有常规加工干酪的所有熔体，坚固性和风味特性。该方法利用含有乳成分和大豆蛋白成分的一种或多种乳液。将乳液与天然干酪混合，并在乳化盐存在下加热以形成均匀的可泵送流体干酪材料，其可形成片状，切片或其它所需形式。大豆蛋白质的优选来源包括大豆蛋白浓缩物和大豆蛋白分离物。可以获得含有约9至约12％的大豆蛋白的加工干酪产品。

10. 发明申请

US20050048181A1 Flavored oil-in-water emulsions for food applications 有权
标题翻译：用于食品应用的调味油包水乳液
公开(公告)号：US20050048181A1
公开(公告)日：2005-03-03
申请号：US10964396
申请日：2004-10-13
申请人： Jean-Luc Gelin
发明人： Jean-Luc Gelin
IPC分类号： A23C9/13 , A23C13/12 , A23C13/16 , A23C19/093 , A23C21/06 , A23D7/00 , A23D7/005 , A23G9/32 , A23G9/44 , A23G9/52 , A23L23/00 , A23L27/00 , A23L27/20 , A23L27/60 , A23L29/231 , A23L29/281 , A23L1/22
CPC分类号： A23C13/12 , A23C21/06 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/0056 , A23L27/20 , A23L27/66 , A23L27/80 , A23L29/231 , A23V2002/00 , A23V2250/50722 , A23V2250/54252 , A23V2250/712
摘要： The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabilizer of these emulsions. These systems can be advantageously used for the flavoring of various food applications, in particular for dairy products. The emulsion can be used as is or can be dried to a powder prior to such use.
摘要翻译：本发明涉及一种亲脂性物质的酸性黄油油包水乳液，其能赋予，改善或改变其所添加的组合物的风味特性。这些乳液由于在其连续相中存在高甲氧基果胶和乳清蛋白的组合而特别稳定，该组合作为这些乳液的乳化剂和稳定剂。这些系统可以有利地用于各种食品应用的调味，特别是用于乳制品。乳剂可以原样使用，或者可以在使用前将其干燥成粉末。

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