| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | Aeration foodstuff comprising hydrophobin | JP2007522939 | 2005-06-27 | JP4723581B2 | 2011-07-13 | アンドリュー・リチャード・コックス; サラ・ゴールディング; サラ・トゥイッグ; デボラ・リンネ・アルドレッド; デリック・ジョゼフ・セブラ; マーク・エメット・マローン; マーク・ジョン・ベリー; マシュー・ダンカン・ゴールディング; ロバート・ダニエル・キーナン |
| 62 | Aerated food product containing hydrophobin | JP2010270565 | 2010-12-03 | JP2011041583A | 2011-03-03 | BERRY MARK JOHN; CEBULA DERYCK JOZEF; COX ANDREW RICHARD; GOLDING MATTHEW DUNCAN; KEENAN ROBERT DANIEL; MALONE MARK EMMETT; TWIGG SARAH |
| <P>PROBLEM TO BE SOLVED: To solve problems of a stabilizer used in the concerned technical field comprising poor function to inhibit roughening of microstructure of bubbles, i.e. increase in bubble size by reactions such as disproportionation and uniting, although the stabilizer often keeps total foam volume, and necessity for adding many components at a considerably high concentration for stabilization of a gaseous phase in the aerated food product to cause degradation of texture and/or increase in caloric value, etc. <P>SOLUTION: There are provided the aerated food product containing hydrophobin, and the use of hydrophobin in the method to inhibit formation of coarse bubbles in the aerated food product. <P>COPYRIGHT: (C)2011,JPO&INPIT | ||||||
| 63 | Flavored oil-in-water emulsion to be applied to food | JP2004504834 | 2003-05-07 | JP4243587B2 | 2009-03-25 | ジュレン ジャン−リューク |
| 64 | Cross-linking and the reproduction method of β- cyclodextrin for cholesterol removal | JP2008518012 | 2005-12-02 | JP2008546884A | 2008-12-25 | ソン−ヒ・キム; テ−ヒ・ユン; ヘ−ス・クァク; ユン−ミ・ハン |
| 本発明は、食品からコレステロールを除去するにおいて、吸着剤でβ−シクロデキストリン（以下β−ＣＤとする）を使用する方法に関するものである。 より詳細には、β−ＣＤを架橋剤で結合させて架橋化したβ−ＣＤを製造した後、そのβ−ＣＤをコレステロールが含有された食品に添加してコレステロールを除去する方法と、コレステロールが吸着されたβ−ＣＤに有機溶媒を添加してβ−ＣＤを再生してリサイクルする方法に関するものである。 本発明は、牛乳、クリーム、ラード、卵黄などに含有されたコレステロールを架橋化したβ−ＣＤで処理して、コレステロール除去率を最適化した乳製品、肉製品、卵製品などを提供することができ、また架橋化されたβ−ＣＤを再生してリサイクルすることができる。 | ||||||
| 65 | Cream composition | JP2007022333 | 2007-01-31 | JP2008131927A | 2008-06-12 | GOTO TAKATERU; IKEDA SEIICHIRO; HIRAMATSU KUMIKO |
| <P>PROBLEM TO BE SOLVED: To provide a cream composition having excellent handling properties. <P>SOLUTION: The cream composition comprises milk fat, sugar and water. The content of the milk fat is more than 5 mass% and 30 mass% or less. The content of sugar is 40-65 mass%. The median diameter of the cream composition is 0.2-4.0 μm, and the viscosity of the cream composition at 20°C is 100-2,500 mPa s. <P>COPYRIGHT: (C)2008,JPO&INPIT | ||||||
| 66 | Cream excellent in flavor and physical property and method for producing the same | JP2004335455 | 2004-11-19 | JP2006141273A | 2006-06-08 | KOMATSU YOSHINORI; TAMAI SHIGERU; TOYODA KATSU; NAKAOKA AKIYOSHI |
| PROBLEM TO BE SOLVED: To provide a method for producing cream not only given with fresh flavor with less cooked odor by deoxidizing treatment but also having milk feeling which conventional cream subjected to deoxidizing treatment cannot have and strong body as cream and improved in emulsification stability compared to conventional cream subjected to deoxidizing treatment, and to provide an oil fat food and an oil and fat-containing food produced using the cream, reduced in unpleasant odor derived from a raw material and having excellent flavor. SOLUTION: The new and useful cream having fresh flavor, strong milk feeling and excellent emulsification stability is obtained by condensing raw milk as the raw material of the cream to ≥1.2 times with an RO membrane, and performing at least one deoxidizing treatment selected from a nitrogen substituting method and a membrane separation method until before heat-sterilizing cream. In the case of performing the nitrogen substituting method, treatment is performed before a cream separation process. COPYRIGHT: (C)2006,JPO&NCIPI | ||||||
| 67 | Alcoholic cream | JP2000249932 | 2000-08-21 | JP2001069935A | 2001-03-21 | MURPHY MICHAEL LAURENCE; MURPHY TIMOTHEA MIRIAM |
| PROBLEM TO BE SOLVED: To obtain an alcoholic cream capable of emphasizing the taste of a liqueur coffee, having characteristics of feeling in the mouth, and suitable for a drink or the like by including a prescribed amount of liquid gelling agent. SOLUTION: This alcoholic cream contains a liquid gelling agent selected from a group comprising a gellan gum, a pictin, an agarose, a carrageenan, an agar, a ocust bean gum, and a combination of hydrocolloid gelling agent for forming some hydrocolloid or a stable fluid gel, preferably of 0.05-2.0 wt.%, more preferably 0.15-0.3 wt.%, and the concentration of the liquid gelling agent is sufficient for forming a gel sheared afterward. The gelatinizing agent contains a cream and an alchol (the content is preferably 6-30 vol.%). Preferably, the alcoholic cream contains up to 50% fat, and a drink having pH 5.2-5.3 is prepared by formulating the alcoholic cream with an additional liquid selected from a group comprising a liqueur, other alcohol and another nonalcoholic drink. | ||||||
| 68 | Carbohydrate / protein cream substitute | JP53413096 | 1996-05-02 | JPH11510365A | 1999-09-14 | ランドール クラーク，ディーン; イー． ビスヘイ，イハブ |
| (57)【要約】 本発明は、実質的に回転楕円状の形状および約０．１ミクロンから４ミクロンの範囲の平均粒度分布を有し、直径５ミクロンを超えるのは粒子の総数の２％未満であり、マクロコロイドを形成するのに効果的な水和状態の粒子は水中油型エマルションの実質的に滑らかな官能的特徴を有することを特徴とする、炭水化物の中心体およびタンパク質の外被から成る、水に分散可能なマクロコロイドの改良されたクリーム代用物を供する。 | ||||||
| 69 | Curcumin complexed on water dispersible substrate | JP21509290 | 1990-08-16 | JPH0397761A | 1991-04-23 | POORU ETSUCHI TOTSUDO JIYUNIA |
| PURPOSE: To obtain a transparent water-soluble yellow curcumin complex improved in light stability and coloring power by complexing water-soluble red curcumin with a substrate consisting of polysaccharide and protein under a specific condition. CONSTITUTION: Water-soluble red curcumin (A) is brought into contact with a substrate (B) composed of branched chain or cyclic polysaccharide (i) or protein (ii) soluble or dispersible in water in an alkaline aq. soln. with pH 9 or more and the resulting soln. is acidified so that pH lowers to about 8 or less to complex curcumin showing natural yellow with the substrate. COPYRIGHT: (C)1991,JPO | ||||||
| 70 | Production of dairy product containing small amount of sterol, especially cholesterol | JP17255290 | 1990-06-29 | JPH0349647A | 1991-03-04 | JIYAN GUREIYU; DANIERU PIOKU; MISHIERU SERUPUROONI; REON MANTANKU |
| PURPOSE: To obtain a dairy product with a decreased amt. of sterols, especially that of cholesterol by bringing an oil-in-water emulsion containing milk fat into contact with cyclodextrin in an enough amt. to extract sterols and separating the produced complex from the medium. CONSTITUTION: An oil-in-water emulsion which is milk or cream produced from animal (cow or the like) or other kinds is treated in the following processes. Namely, the emulsion is brought into contact with cyclodextrin in an enough amt. to form an inclusion complex with sterols to extract sterols from the fat. Then the produced complex is separated from the medium without phase transfer of the oil-in-water emulsion to water-in-oil emulsion. Thereby, the obtd. dairy product shows the characteristics above described as well as increased stability against oxidation compared to referential products. COPYRIGHT: (C)1991,JPO | ||||||
| 71 | Preparation of bubble-containing dessert | JP994285 | 1985-01-24 | JPS61170351A | 1986-08-01 | OKONOGI SHIGEO; WAKIGUCHI HIROYA; MIYAZAKI YUSUKE; TANAI SUMIO; OOTA MINORU |
| PURPOSE: To obtain the titled dessert having excellent whipping property, taste and flavor, by using a gelling agent gelatinizable by the mixing of two components, mixing each of the components separately to a raw material liquid, whipping a raw material liquid, and mixing with the other raw material liquid at a low temperature. CONSTITUTION: A part of raw material liquid is added with a component of a gelling agent which geletinizes by the mixing of two components, and the remaining part of the liquid is added with the other component of the gelling agent. The raw material liquid containing whippable component is whipped, and then mixed with the other raw material liquid to effect the gelatinization. The gelling agent is preferably a combination of locust bean gum and xanthan gum, sodium alginate and a bivalent metallic ion other than Mg, or low- methoxyl pectin and a ≥2-valent metal ion. COPYRIGHT: (C)1986,JPO&Japio | ||||||
| 72 | JPS50116653A - | JP14299274 | 1974-12-12 | JPS50116653A | 1975-09-12 | |
| A method for aggregating a water-soluble protein by inducing aggregation with a dissolved polysaccharide mixt. consisting of at least 2, pref. 10, % linear polyglucoside contng.30-55 glucose units is new. This method is used to improve the quality of certain foods, e.g. ice cream or whipped cream, which consist of an aqueous fat emulsion which contains protein and can also contain a dispersed gas phase. The polysaccharide may be a branch free amylopectin or a branch free maltodextrin with a low DE value (dextrose equivalent >25 (or else has the same linear constituents). Amylopectin or maltodextrin with a low DE value is treated with an enzyme, or enzyme system, having alpha-1,6-glucosidase activity (but which is free from any other enzyme with hydrolytic activity) and pref. prepared from Cytophaga NC1b 9497 to give the branch-free prod. The pref. protein is casein and heat is used to aid the induction of aggregation. | ||||||
| 73 | CONSUMABLES | US16182347 | 2018-11-06 | US20190069580A1 | 2019-03-07 | Zhonghua JIA; Xiaogen YANG; Chad Allen HANSEN; Charles Benjamin NAMAN; Christopher Todd SIMONS; Jay Patrick SLACK; Kimberley GRAY |
| Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. | ||||||
| 74 | STABILIZED STARCH | US15779223 | 2016-11-16 | US20180355068A1 | 2018-12-13 | Dirk FONTEYN |
| The present invention relates to a stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 and 8200 ppm of active chlorine during the stabilization reaction. | ||||||
| 75 | HYDROLYZED STARCH COMPOSITIONS AND THEIR USE IN FOOD APPLICATIONS | US15915287 | 2018-03-08 | US20180258191A1 | 2018-09-13 | Frank DEREZ; Baljit S. GHOTRA; John R. HEIGIS; John ZUPFER |
| Provided herein are common starch-based and waxy starch-based hydrolyzed starches. The hydrolyzed starches described herein demonstrate desirable properties over existing hydrolyzed starches for food applications, including but not limited to, dairy, ready-to-eat cereal coatings, clean-label confectionary products, nutritional and cereal bars, crumb chocolate, infant and/or elderly nutrition. | ||||||
| 76 | USE OF ICE STRUCTURING PROTEIN AFP19 EXPRESSED IN FILAMENTOUS FUNGAL STRAINS FOR PREPARING FOOD | US15578342 | 2016-06-01 | US20180160695A1 | 2018-06-14 | Petrus Jacobus Theodorus DEKKER; Jeroen Adrianus Johannes NOOIJENS |
| The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts. | ||||||
| 77 | POWDERED FAT COMPOSITION FOR CREAMS | US15553771 | 2016-02-24 | US20180027838A1 | 2018-02-01 | Kumiko SUZUKI; Hiroko NAKAHARA; Toru TODA |
| Provided is a powdered fat and/or oil composition for creams, containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22. | ||||||
| 78 | METHOD FOR PREPARING MILK-DERIVED PRODUCTS BASED ON CREAM, RICOTTA AND MIXTURES THEREOF INTENDED FOR QUICK- FREEZING OR FREEZING, PRODUCTS OBTAINED WITH SAID METHOD AND USES THEREOF | US15503917 | 2015-08-18 | US20170238573A1 | 2017-08-24 | GIOVANNI MOGNA; GIAN PAOLO STROZZI; SIMONA RADICCI |
| The present invention relates to a method which allows to quick-freezing or freezing, and subsequently thawing, without inducing any damage or modification, milk derivatives particularly sensitive to such thermal treatments, due to their distinct ive chemical-physical characteristics. The present method is useful for preparing cream, ricotta, and mixtures thereof, as well as foods containing the same, which can be stored while keeping their characteristics intact. Finally, the present invention further relates to cream, ricotta, and mixtures thereof, as well as foods containing the same thus obtained, capable to retain the organoleptic and chemical-physical characteristics of the fresh product. Thus, the present invention concerns a method for preparing milk-derived products preferably based on cream, ricotta or mixtures thereof intended for quick-freezing or freezing in order to retaining the organoleptic and chemical-physical characteristics of the fresh product. | ||||||
| 79 | Intermediate moisture bar using a dairy-based binder | US13835559 | 2013-03-15 | US09320292B2 | 2016-04-26 | Gary Francis Smith; Olaf C. Kortum; Yinqing Ma; Amanda Jane Criezis; Kelly K. Harman; Edward Charles Coleman; Juan R. Peebles |
| A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base. | ||||||
| 80 | Dairy product | US13046361 | 2011-03-11 | US09185922B2 | 2015-11-17 | Moni Eino; Larry Milligan; John Osborne |
| The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation. | ||||||
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