公开(公告)号：US20240085120A1

公开(公告)日：2024-03-14

申请号：US18465484

申请日：2023-09-12

Applicant: The Hillshire Brands Company

Inventor： Kent BEARSON ,  Kasia JASPER

IPC: F28F1/00 ,  A23C19/08 ,  A23P30/20

CPC classification number: F28F1/00 ,  A23C19/08 ,  A23P30/20

Abstract: A food product extrusion apparatus includes a heat exchanger. The heat exchanger includes a first portion with a first plurality of tubes and a first cavity located external to the first plurality of tubes. The heat exchange also includes a second portion connected to the first portion. The second portion includes a second plurality of tubes and a second cavity located external to the second plurality of tubes. The first plurality of tubes are offset from the second plurality of tubes.

公开(公告)号：US11712042B2

公开(公告)日：2023-08-01

申请号：US17152102

申请日：2021-01-19

Applicant: Beijing Technology and Business University

Inventor： Bei Wang ,  Zhijie Yang ,  Jing Wang ,  Jinhua Zhang ,  Ye Liu ,  Zhennai Yang ,  Duoxia Xu

IPC: A23C19/032 ,  A23C19/08 ,  C12R1/645 ,  C12N1/14

CPC classification number: A23C19/0325 ,  A23C19/08 ,  C12N1/145 ,  C12R2001/645

Abstract: The invention discloses a strain of Monascus purpureus with high esters producing activity and the application in the production of ester flavored Monascus cheese. The strain was deposited in China General Microbiological Culture Collection Center (CGMCC) on Oct. 17, 2019, with the preservation number of CGMCC 18589. The strain can make the cheese flavor having less pungent, and richer, significantly improve the odor quality of cheese, thus more in line with the taste of Chinese people. Moreover, some secondary metabolites responsible for health benefits including hypolipidemia, antihypertensive, antioxidant, and antihyperglycemic effects and prevention of obesity and diabetes development have been recognized in Monascus-fermented cheese.

公开(公告)号：US20220272995A1

公开(公告)日：2022-09-01

申请号：US17763131

申请日：2020-09-24

Applicant: BEL

Inventor： Rémy MANERA

IPC: A23C20/00 ,  A23C19/08 ,  A23C19/093

Abstract: Disclosed is a method for manufacturing a food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes. Also disclosed is a hybrid food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes.

公开(公告)号：US10849306B2

公开(公告)日：2020-12-01

申请号：US14782458

申请日：2014-04-04

Applicant: FROMAGERIES BEL

Inventor： Pierre-Yves Pennarun

IPC: A01J27/02 ,  A23C19/08 ,  A23C19/16 ,  B65B25/06 ,  B65B9/02 ,  A23C19/084

Abstract: A method for preparing a coated cheese product, includes:a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, andb) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.

公开(公告)号：US20200345028A1

公开(公告)日：2020-11-05

申请号：US16763072

申请日：2018-11-01

Applicant: Glanbia Nutritionals (Ireland) Ltd.

Inventor： Valerie ARECHIGA ,  David PERRY

IPC: A23C19/06 ,  A23C19/09 ,  A23C19/08 ,  A23C19/082

Abstract: Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.

公开(公告)号：US09963726B2

公开(公告)日：2018-05-08

申请号：US15692428

申请日：2017-08-31

Applicant: Tate & Lyle Ingredients Americas LLC

Inventor： Michael D. Harrison ,  Andrew J. Hoffman

IPC: A23C19/082 ,  A23C19/08 ,  A23G3/00 ,  A23G3/42 ,  A23G9/32 ,  A23G9/34 ,  A23L1/00 ,  A23L1/09 ,  A23L1/164 ,  A23L1/236 ,  A23L1/24 ,  A23L1/30 ,  A23L1/308 ,  A23L1/39 ,  A23L1/40 ,  A23L2/52 ,  A23L2/60 ,  C12P19/02 ,  C12P19/04 ,  A23L23/00 ,  A23L33/21 ,  A23L33/10 ,  A23L27/60 ,  A23L7/122 ,  A23L29/30 ,  A23P30/20 ,  A23P20/18 ,  A23L23/10 ,  A23C19/09 ,  A23C9/13

CPC classification number: C12P19/04 ,  A23C9/1307 ,  A23C19/082 ,  A23C19/0904 ,  A23G3/42 ,  A23G9/322 ,  A23G9/34 ,  A23G2200/06 ,  A23L2/52 ,  A23L2/60 ,  A23L5/00 ,  A23L7/00 ,  A23L7/122 ,  A23L9/00 ,  A23L21/00 ,  A23L23/00 ,  A23L23/10 ,  A23L27/60 ,  A23L29/30 ,  A23L33/10 ,  A23L33/125 ,  A23L33/21 ,  A23P20/18 ,  A23P30/20 ,  A23V2002/00 ,  A23V2250/28 ,  A23V2200/16

Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

公开(公告)号：US20170099852A1

公开(公告)日：2017-04-13

申请号：US15127124

申请日：2015-03-26

Applicant: ROQUETTE FRERES ,  INGREDIA

Inventor： Merveille NONO ,  Emmanuelle MORETTI ,  Jean-Jacques SNAPPE ,  Isabelle COLIN

IPC: A23G1/44 ,  A23C9/154 ,  A23C19/076 ,  A23C19/08 ,  A23C19/093 ,  A23L33/19 ,  A23J3/10 ,  A23J3/14 ,  A23L9/10 ,  A23L23/10 ,  A23L33/185 ,  A23C9/13 ,  A23J3/08

CPC classification number: A23G1/44 ,  A23C9/1315 ,  A23C9/1544 ,  A23C19/028 ,  A23C19/055 ,  A23C19/076 ,  A23C19/08 ,  A23C19/093 ,  A23C20/00 ,  A23C2210/30 ,  A23J3/08 ,  A23J3/10 ,  A23J3/14 ,  A23L9/12 ,  A23L23/10 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00 ,  A23V2200/20 ,  A23V2250/542 ,  A23V2250/548

Abstract: A novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The assembly of at least one milk protein and at least one plant protein produced in this way, and the use of the assembly are also described.

公开(公告)号：US20160081362A1

公开(公告)日：2016-03-24

申请号：US14964203

申请日：2015-12-09

Applicant: Kraft Foods Group Brands LLC

Inventor： Gary Francis Smith ,  Edwin Rivera

IPC: A23C19/08

CPC classification number: A23C19/08 ,  A23C2250/054

Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

Abstract translation: 本发明涉及用钙还原成分但不含乳化盐制备的加工干酪型产品，以及生产无乳化盐的加工干酪型产品的方法。 本发明的加工奶酪有利于耐受加热过程中的分离，并保持所需的感官特性，如质地，而不使用乳化盐。 本发明的加工奶酪的钠含量也低于传统的奶酪产品。

公开(公告)号：US09232808B2

公开(公告)日：2016-01-12

申请号：US12143990

申请日：2008-06-23

Applicant: Gary Francis Smith ,  Edwin Gerardo Rivera

Inventor： Gary Francis Smith ,  Edwin Gerardo Rivera

IPC: A23C19/00 ,  A23C19/08

CPC classification number: A23C19/08 ,  A23C2250/054

Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

Abstract translation: 本发明涉及用钙还原成分但不含乳化盐制备的加工干酪型产品，以及生产无乳化盐的加工干酪型产品的方法。 本发明的加工奶酪有利于耐受加热过程中的分离，并保持所需的感官特性，如质地，而不使用乳化盐。 本发明的加工奶酪的钠含量也低于传统的奶酪产品。

公开(公告)号：US20150147443A1

公开(公告)日：2015-05-28

申请号：US14553464

申请日：2014-11-25

Applicant: Johnson Industries International, Inc.

Inventor： Peter F. Nelles ,  Gary L. Nesheim ,  Grant L. Nesheim

IPC: A23C19/068 ,  A23L1/025 ,  A01J25/00 ,  A23C19/08

CPC classification number: A01J25/008 ,  A23C3/07 ,  A23C19/06 ,  A23C19/0684 ,  A23L5/34

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment a tube within a tube design is used for the production of pasta filata cheese.

Abstract translation: 本公开涉及用于生产奶酪的方法和装置。 在一个实施方案中，本公开涉及用于制备意大利面食干酪的方法和装置。 在一个实施例中，管设计中的管用于生产意大利面条奶酪。