子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | CONCENTRATE FOR MILKY BEVERAGES | PCT/IB2015000750 | 2015-05-06 | WO2015170164A9 | 2016-01-28 | GREGG JULIA L; WOLFSCHOON-POMBO ALAN; EIBEL HERMANN |
| The present invention relates to a method of producing a liquid dairy concentrate, the method comprising: providing a liquid dairy ingredient having a fat content of at least 35wt%; concentrating the liquid dairy ingredient by ultrafiltration and/or diafiltration to obtain a concentrated liquid dairy ingredient as the retentate; adding sucrose and/or trisodium citrate to form a modified retentate; blending the modified retentate with one or more further ingredients; and homogenising the blend to form a liquid dairy concentrate, wherein, during the step of blending the modified retentate with said one or more further ingredients, the modified retentate is at a temperature of at least 60°C. | ||||||
| 82 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND TEXTURES AND METHODS OF MAKING SAME | PCT/US2012059257 | 2012-10-08 | WO2013055633A3 | 2014-05-22 | ROBINSON URANO A; DA CRUZ J MARCIO; VU DIEN VAN |
| The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing with liquid. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same. | ||||||
| 83 | 건조된 식품을 만드는 방법 | KR20187013502 | 2015-10-14 | KR20180066215A | 2018-06-18 | DURANCE TIMOTHY D; ZHANG GUOPENG |
| 방부제또는냉동을필요로하지않고스낵음식으로서사용하기에편리한형태로상온에서오래상하지않는음식을만드는공정. 두부또는밀 글루텐의블록은먼저얼음결정이형성되어블록내에공동을형성하도록냉동된다. 그다음에냉동블록은해동되고, 보다작은조각으로절단되고, 과량의물이배출된다. 해동된조각을마이크로파진공탈수기에서건조되어바삭바삭한식품을제조한다. | ||||||
| 84 | 유산균 수가 많으면서 저장성 및 흐름성이 우수한 과립형 요쿠르트 제조방법 | KR1020090036845 | 2009-04-28 | KR1020100118164A | 2010-11-05 | 신명곤; 이규희; 오춘균; 옥민호 |
| PURPOSE: A method for making granular type yogurt granule with excellent storage quality while containing high count of lactic acid bacteria is provided to lower the moisture contents in order to increase the number of lactic acid bacteria. CONSTITUTION: A fluidized bed granulator produces the liquid yogurt for the spraying in which viscosity is controlled so that it is possible to spray. The granular yogurt is manufactured under the fluidized bed construction condition in the form of the bottom spray through spraying and the fluidization. | ||||||
| 85 | 저장-안정성 농축 액상유 및 그의 제조 방법 | KR1020090106317 | 2009-11-05 | KR1020100051028A | 2010-05-14 | 키멜,제니퍼루이스 |
| PURPOSE: Shelf-stable concentrated dairy liquids and a manufacturing method thereof are provided to improve resistance of the dairy liquids for a long time, and to manufacture stable concentrated dairy liquids with microfiltration. CONSTITUTION: A manufacturing method of shelf-stable concentrated dairy liquids includes the following steps: making starting dairy liquids containing dairy proteins with whey proteins, casein protein and lactose; forming whey and lactose depleted concentrated dairy liquid from the starting dairy liquids; maintaining the starting dairy liquids at a temperature in which cross linkage materially does not occur; forming intermediate concentrated dairy liquids by adding a stabilizer and a mouth-feel enhancer; and sterilizing the intermediate concentrated dairy liquids. | ||||||
| 86 | 칼슘강화 정제형 제품 및 그의 제조방법 | KR1020040083881 | 2004-10-20 | KR1020060034868A | 2006-04-26 | 조남영 |
| 본 발명은 일반 우유에서 볼 수 있는 보관, 운반의 문제점과 우유 소화효소가 없는 일반 성인들이 우유섭취에 따른 복통등의 문제가 없이 우유 칼슘등의 우유 영양성분을 언제 어디서나 손쉽게 섭취할 수 있도록 고안된 칼슘강화 정제형(Tablet) 제품 및 그의 제조방법에 관한 것이다. 본 발명의 칼슘강화 정제형(Tablet) 제품은 최종 제품의 지방함량이 0~20%가 되도록 조정한 원유를 건조하여 분말화한 분유등의 유제품 50~90중량%에 우유칼슘 1~5중량%, 타정특성을 개선하기 위한 당류(포도당, 올리고당, 당알콜류, 설탕, 물엿, 이성화당 등) 5~20중량%등과 풍미를 향상시킬 수 있는 과즙(또는 과일분말) 0~30중량%, 꿀 0~20중량%, 영양을 강화시키기 위한 비타민류 0.01~1중량%, 식이섬유류 1~5중량%, 미네랄 성분 0~1중량%등을 첨가한 후 적정온도(60~80℃)에서 2~4시간, 살균 및 건조한 후 타정기(打錠機)를 이용하여 성형함과 이를 수분이 차단될 수 있도록 개별, 포장함으로 제조된 것을 특징으로 한다. 우유, 분유, 칼슘, 타정기, 정제 | ||||||
| 87 | METHOD FOR PREPARING GREEN MILK POWDER | EP11794385.2 | 2011-03-30 | EP2474231B1 | 2018-08-08 | Xu, Xinyue |
| The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2ˆ¼5cm, away from the ground when the tender plant grows to 25-45cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant. | ||||||
| 88 | A METHOD AND SYSTEM FOR PRODUCING MILK POWDER | EP16194860.9 | 2016-10-20 | EP3311672A1 | 2018-04-25 | INNINGS, Fredrik |
A method and system for producing milk powder from a milk product, comprising shearing (220) the milk product in a shear unit that is installed for decreasing the viscosity of the milk product, and drying (218) the milk product by removing water until milk powder is obtained.
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| 89 | METHOD FOR MANUFACTURING DENATURED WHEY PROTEIN | EP13841528.6 | 2013-09-27 | EP2901865B1 | 2018-01-17 | ARASE Hiroshi; SUZUKI Manabu |
| The present disclosure provides a method for manufacturing an excellent denatured whey protein having no adverse effect on the characteristics of a product. A method for manufacturing a denatured whey protein comprising processing a whey protein solution by repeating the following steps (1) and (2) 2 times or more continuously: (1) a step for treating the whey protein solution on pressure at 50 MPa or higher and on heating at 85 to 100°C; and, (2) a step for decompressing to 0.05 to 0.5 MPa after the treating of the aforementioned step (1) and maintaining the temperature within the range of the heating temperature of the aforementioned step (1) ±10°C. | ||||||
| 90 | MILK-BASED PRODUCTS AND METHODS FOR PRODUCING THE SAME | EP13815792.0 | 2013-12-05 | EP2928312A1 | 2015-10-14 | HEINO, Antti; HELLE, Ulla; KOPONEN, Mika |
| A method for producing an acidified milkbase is disclosed, comprising the steps of: providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to provide a pasteurized milk-based solution; cooling the pasteurized milk-based solution to provide a cooled milk-based solution; adding a coagulant to the cooled mixture and ripening to provide the acidified milk-based product. The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture. | ||||||
| 91 | Shelf-stable concentrated dairy liquids and methods of forming thereof | EP09252557.5 | 2009-11-05 | EP2183976B1 | 2015-05-06 | Kimmel, Jennifer Louise |
| 92 | CRYSTALLISATION APPARATUS AND METHOD WITH TEMPERATURE CONTROLLED ZONES | EP06808625.5 | 2006-11-22 | EP1965900B1 | 2014-12-24 | NI, Xiongwei; LAIRD, Ian; LIAO, An-Ting |
| Method and apparatus for temperature controlled processes in a vessel to provide improved process control, in particular to enable controlled temperatures to be applied to a substance in different process zones of a vessel, has a series of tubular members arranged and operatively connected in a flow system, and each process zone has temperature regulating means juxtaposed thereto for effecting temperature control therein. | ||||||
| 93 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME | EP11851027.0 | 2011-12-07 | EP2654441A1 | 2013-10-30 | ROBINSON, Urano, A.; DA CRUZ, J., Marcio; VU, Dien, Van |
| The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same. | ||||||
| 94 | PREPARING DRIED PARTICLES USING A SUPERCRITICAL MEDIUM | EP07715896.2 | 2007-02-23 | EP1996036B1 | 2012-07-18 | WESTHOFF, Gerrit Marten; TEN KORTENAAR, Marnix Victor; POORTINGA, Albert Thijs |
| The invention relates to a method for preparing particles from an aqueous liquid composition which further contains a composition to form the particles from, wherein the composition is contacted with a supercritical medium, so as to form the particles. The invention further relates to a method for drying aqueous composition, comprising the removal of water from the composition by contacting the composition with a supercritical medium, so as to form a dried product. | ||||||
| 95 | LACTASE CONTAINING MILK POWDER | EP10725693.5 | 2010-06-17 | EP2470027A1 | 2012-07-04 | BRAUN, Marcel; NIEDERREITER, Caroline |
| The present invention relates to milk powder compositions comprising lactase and to processes for the manufacture of said milk powder compositions. The processes have been found to stabilise lactase in said milk powder compositions. It further relates to the use of said milk powder compositions in alleviating the symptoms of gastrointestinal intolerance in mammals. | ||||||
| 96 | Shelf-stable concentrated dairy liquids and methods of forming thereof | EP09252557.5 | 2009-11-05 | EP2183976A2 | 2010-05-12 | Kimmel, Jennifer Louise |
A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value Fo of at least 5 and are also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during extended storage.
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| 97 | Verfahren zur Herstellung von Laktose aus Molke | EP06012917.8 | 2006-06-23 | EP1869984B1 | 2009-09-16 | Cloidt, Roland; Lehmann, Hanno |
| 98 | METHOD FOR DRYING WATER-BORNE MATERIALS | EP03713649 | 2003-02-25 | EP1478386A4 | 2005-12-28 | KRUKONIS VAL; WILLIAMS KARA T; GUDINAS ANTHONY; SCHONEMANN HANS; WETMORE PAULA |
| Provided is a method of isolating a bio-molecule from a water-borne mixture, the method comprising: contacting the water-borne mixture with dimethyl ether to form solid particles of the bio-molecule. | ||||||
| 99 | PROCESS AND APPARATUS FOR CONVERTING LIQUID WHEY INTO POWDER | EP97915353.0 | 1997-03-25 | EP0896510A1 | 1999-02-17 | GETLER, Jens; THOMSEN, Poul; PETERS, Lars, Valentin |
| A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacuum evaporation of the whey to a solids content of 65 - 80 %, crystallisation of the whey concentrate and air drying the whey, wherein the main stream of initially cooled whey concentrate passing through stages of crystallisation, is fed with a secondary and/or tertiary stream to be mixed with the main stream. The apparatus is provided with a secondary and/or a tertiary conduit for feeding a secondary and/or tertiary stream to the main stream in the main conduit connecting means for collection and pretreatment of whey, vacuum evaporation of the whey, crystallisation of the whey concentrate and air drying the whey. The feeding of a secondary and/or tertiary stream reduces the sticky nature of whey, leading to whey that is more easy to handle during the processing, and resulting in less wear of the apparatus. | ||||||
| 100 | A METHOD AND AN APPARATUS FOR PROCESSING WHEY AND/OR PERMEATE FROM A CHEESE-WORKING PROCESS. | EP86900651 | 1985-12-19 | EP0205601A1 | 1986-12-30 | PRESCOTT LEWIS A; GIBSON STEWART GRAHAM |
| Un procédé et un appareil de transformation de petit lait ou de filtrat liquide résultant d'un procédé de fabrication (20) de fromage en une poudre non agglutinante comprennent l'évaporation à vide du petit lait liquide, en utilisant notamment un évaporateur finisseur (44), jusqu'à ce que le petit lait soit solide à 75% environ. Le lactose qu'il contient est converti en sa forme de monohydrate alpha par un échangeur de chaleur refroidi (50), et ensuite converti en une poudre non-agglutinante par un séchoir-éclair rotatif (60) ayant un lit fluidisé à air chaud. | ||||||
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