| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY | US13266912 | 2010-04-30 | US20120135125A1 | 2012-05-31 | Gerald Muschiolik; Klaus O. Paulus |
| The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an additive to food in the production of a plurality of products. Furthermore, foods are provided which have improved properties in terms of sensory aspects and nutrition physiology compared to conventionally produced products, and a method for the production thereof is provided. In addition, the emulsion and products produced according to the invention can be dried and subsequently rehydrated in order to obtain compositions that have substantially the same properties as the non-dried compositions. | ||||||
| 22 | SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME | US13265649 | 2010-04-23 | US20120114625A1 | 2012-05-10 | Ana Lucia Wiessel; Allen Bruce Zerlaut; Frank Karl Welch |
| Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof. | ||||||
| 23 | Method for producing good-flavor butter milk associated dairy product and dairy processed product | US10538298 | 2003-12-10 | US20060057271A1 | 2006-03-16 | Yasushi Kubota; Yukinari Takeuchi; Satoshi Hayashi; Naoki Orii; Tadashi Nakatsubo |
| A process for preparing butter milk and/or butter serum, which comprises decreasing the dissolved oxygen concentration of at least one selected from the group consisting of milk, a milk product, butter milk and butter serum, followed by heating, and optionally fractionizing the heated product. | ||||||
| 24 | Process for the production of functional food products based on egg yolk, and this by the resulting product | JP2010539328 | 2008-12-17 | JP5537438B2 | 2014-07-02 | ヨハネス ヘルトルデス ティーレン，ウィルヘルムス; テレシア ヨハネス マリア ベレントスホット，トゥスサイント; ウィルヘルムス ペトルス マリア ネリッセン，ヨセフ; プラト，ヨグフム |
| 25 | Premix emulsion | JP2011520516 | 2009-07-30 | JP2011529335A | 2011-12-08 | ピーター シューラー，; ホルガー ブランケ，; ヘンドリック ルイター， |
| 水相と、１つ以上の水溶性成分と、カゼイネートの群から選択される１つ以上の乳化剤とを含有する無菌の水中油エマルジョン。 | ||||||
| 26 | Immune or hematological enhancement, inhibition of tumor formation or growth, and, cancer, methods of treatment or prevention of the symptoms of cancer symptoms or cancer treatment | JP2010508327 | 2008-05-14 | JP2010526873A | 2010-08-05 | ラケシュ カンワル，ジャガート; ウェイン クリッサンセン，ジョフリー; スン，シュエイン; パトリシア パルマノ，ケイ; ケネス ヒュー マクギボン，アラステア |
| The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to treat mucositis. | ||||||
| 27 | Method for producing butter milk-related milk product and milk processed product each having good flavor | JP2002357515 | 2002-12-10 | JP2004187539A | 2004-07-08 | KUBOTA YASUSHI; TAKEUCHI YUKINARI; HAYASHI SATOSHI; ORII NAOKI; NAKATSUBO TADASHI |
| PROBLEM TO BE SOLVED: To provide a method for producing a butter milk-related milk product and a milk processed product, by which milk flavor inherent in butter milk is maintained and improved so as to widen the usage of the butter milk-related milk product and the milk processed product. SOLUTION: The method for producing the butter milk-related milk product or the milk processed product comprises preparing a part or the whole of butter milk and/or butter serum by fractionating milk and/or a milk product in a solution state. In the process, the concentration of dissolved oxygen in the solution is lowered in advance by pouring inert gas, or the like, into the solution when heating the milk and/or the milk product before being prepared by fractionating, and/or the butter milk and/or the butter serum after being prepared by fractionating in order to sterilize the solution thereof, and/or to maintain/improve the flavor thereof and/or to prevent deterioration of the physical properties thereof. COPYRIGHT: (C)2004,JPO&NCIPI | ||||||
| 28 | クリーム類及びその製造方法 | JP2016531465 | 2015-07-03 | JPWO2016002920A1 | 2017-05-25 | 淳平 斎藤; 武文 市村; 孝俊 上田 |
| 加熱処理に伴って生じる栄養成分の酸化、変性、劣化などと、特に、風味の劣化や散逸を抑制できるクリーム類の製造方法と、この製造方法によって製造したクリーム類を提供する。クリーム類の原料に対して加熱処理した後に、遠心分離して、クリームを分離し、当該分離したクリームに対して成分調整処理する工程を備えている。クリーム類の原料に対して加熱処理した後に、遠心分離処理して、クリームを分離する工程を備えている。 | ||||||
| 29 | Concentrated, from cream solid, dry composition of an oil-in-water emulsion, a method of manufacturing the same, and their use for the production of improved food in terms of functional aspects and nutritional physiology | JP2012507643 | 2010-04-30 | JP2012525123A | 2012-10-22 | パウルス，クラウス，オー; ムスチオリク，ゲラルド |
| 本発明は、水中油型エマルジョンに関する。 それは、実質的には、特有の安定性を有するタンパク質、多糖類及び油もしくは脂肪を含み、増粘剤、懸濁剤、コーティング材としての使用、複数の製品を製造する際の食品への添加物としての使用に好適である。 さらに、従来製造されていた製品に比べて、官能的側面、及び栄養学的な点に関して改善された特性を有する食品及びその製造方法が提供される。 さらに、本発明によって製造されたエマルジョン及び製品は、非乾燥組成物とほぼ同じ性質を有する組成物を得るために、乾燥、続いて再水和することができる。 | ||||||
| 30 | Savory butter milk-related dairy products, dairy processed products manufacturing method | JP2002357515 | 2002-12-10 | JP4314025B2 | 2009-08-12 | 正 中坪; 康史 久保田; 直樹 折居; 諭 林; 幸成 竹内 |
| 31 | Beta - serum dairy, neutral fat removal and / or polar lipids concentrated dairy, and method of manufacturing the product | JP2007536638 | 2005-10-12 | JP2008515455A | 2008-05-15 | キャッチポール，オーウェン; バートラム グレイ，ジョン; プリッチャード，マーク; フレッチャー，カトリーナ |
| 低レベルの中性脂肪、及び／又は高レベルの極性脂質を有する乳製品の製造方法であって、近臨界二酸化炭素又はジメチルエーテルを用いて抽出することによる方法に関する。 これらの製品は、乳児用調製粉乳における成分として使用されてもよい。 ベータ・セラムを含む乳児用調製粉乳が特許請求される。 「ベータ-セラム」は、水中油乳濁液から油中水乳濁液への相反転を経た６０％を超える脂肪を含む乳製品から分離された水性乳成分、例えばバターオイルの生産のあいだに産生されるセラムを意味する。 | ||||||
| 32 | METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY | US15442379 | 2017-02-24 | US20170224644A1 | 2017-08-10 | Wilhelmus Johannes Gertrudes THIELEN; Toussaint Theresia Johannes Maria BERENDSCHOT; Joseph Wilhelmus Petrus Maria NELISSEN; Jogchum PLAT |
| The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. According to the present invention eggs are produced, in particular chicken eggs, that are enriched in one or more pharmacologically active nutrients. The egg yolk obtained from the aforementioned eggs can suitably be used in high amounts as a component of a functional food product having all the characteristics that are normally required for such functional food products. A preferred example of a food product in accordance with the invention is a ready to drink shot containing approximately one whole egg yolk in a volume as small as 100 ml. | ||||||
| 33 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN SATURATED FAT MICROPARTICLES HAVING LOW LINOLEIC ACID CONTENT | US13345339 | 2012-01-06 | US20130177689A1 | 2013-07-11 | Daniel Perlman |
| An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods. | ||||||
| 34 | Methods for fortifying dairy products with a premix emulsion | US13544011 | 2012-07-09 | US20120276248A1 | 2012-11-01 | Holger Blanke; Hendrik Ruijter; Peter Schuler |
| Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates. | ||||||
| 35 | Process for the preparation of an edible emulsion | US10567049 | 2004-07-09 | US20070065563A1 | 2007-03-22 | Freek Reckweg; Christel Reiffers-Magnani; Cornelis van Vliet |
| The invention provides a process for the preparation of an edible emulsion having a reduced oxidative metal content which comprises an oil phase and an aqueous phase, the process comprising the steps of (a) providing a starting material containing a protein material; (b) removing metal from the starting material; and (c) using the product of step (b) to form an edible emulsion. An edible emulsion obtainable by such a process and a food product comprising such an edible emulsion are also provided. | ||||||
| 36 | Treatment of milk waste | US23025838 | 1938-09-16 | US2254241A | 1941-09-02 | PITTMAN ERNEST E; ROGER BOTTOMS ROBERT |
| 37 | Recovery of solids from buttermilk | US15892137 | 1937-08-13 | US2209694A | 1940-07-30 | HARFORD CHARLES G |
| 38 | Method for production of artificially cultured buttermilk | US17740037 | 1937-12-01 | US2209516A | 1940-07-30 | FIELDER HAROLD S; OTT LATOUR O |
| 39 | Desiccated buttermilk | US38793720 | 1920-06-10 | US1430312A | 1922-09-26 | MERRELL IRVING S |
| 40 | Concentrated buttermilk | US38793820 | 1920-06-10 | US1391642A | 1921-09-20 | MERRELL IRVING S |
QQ群二维码
意见反馈
意见反馈