| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | Shelf-stable fermented dairy products and a method of manufacturing the same | JP2012507437 | 2010-04-23 | JP2012524549A | 2012-10-18 | アナ ルシア ウィーゼル，; フランク カール ウェルチ，; アレン ブルース ザーラウト， |
| 貯蔵安定な発酵乳製品及び貯蔵安定な発酵乳製品を製造する方法を提供している。 貯蔵安定な発酵乳製品は、改善された味、粘性及び食感の特徴を備えて貯蔵安定であってよい。 一般的な実施形態では、本開示は、貯蔵安定な発酵乳成分、安定剤、及びピューレ組成物を含む貯蔵安定な発酵乳製品を提供する。 貯蔵安定な発酵乳成分は、例えば、ヨーグルト、サワークリーム、バターミルク又はその組合せであってよい。
【選択図】なし |
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| 42 | Food product with masked bitterness, acidity and/or astringency | JP2012134911 | 2012-06-14 | JP2012191944A | 2012-10-11 | ANNIINA HONKANEN; KUUSISTO PAIVI; RITVA LAHTINEN; KOPONEN LEENA |
| PROBLEM TO BE SOLVED: To provide a product satisfying requirements for low-fat products in which unpleasant or strong tastes such as bitterness and acidity are reduced and contents of sugar and/or calories and/or artificial sweetener are not increased because products with such characteristics are desired especially for low-viscosity products (beverages, etc.).SOLUTION: In the food product, bitterness, acidity and/or astringency are masked. The novel product contains a sweetener and 0.2-25 mass% of phytosterol ester. In the food product, the content of the sweetener is smaller than that in a regular product. | ||||||
| 43 | Milk-derived complex lipid-rich powder | JP2005286602 | 2005-09-30 | JP4852684B2 | 2012-01-11 | 晋 三浦; 拓 中埜; 健 加藤; 俊満 吉岡; 章 富澤; 賢次 小島 |
| 44 | The method of producing a functional food product based on egg yolk and thereby obtained products | JP2010539328 | 2008-12-17 | JP2011505870A | 2011-03-03 | ヨハネス ヘルトルデス ティーレン，ウィルヘルムス; 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; 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 |
| 本発明は食物製品、特に、製品を定期的にたとえば毎日消費する人に、栄養摂取という基本的機能を超えた健康上の利益を提供する製品の分野に関する。 本発明に従えば、１つ以上の薬理学的に有効な栄養分を高めた卵、特に鶏卵が生産される。 前述の卵から得られる卵黄は、機能性食物製品に通常必要とされるすべての特徴を有する機能性食物製品の成分として、多量に使用するのに好適である。 本発明に従う食物製品の好ましい例は、１００ｍｌという小さい体積中に全卵黄約１個を含有する、すぐに飲める飲料である。 | ||||||
| 45 | Powder highly containing compound lipid derived from milk | JP2005286602 | 2005-09-30 | JP2007089535A | 2007-04-12 | MIURA SUSUMU; KOJIMA KENJI; NAKANO HIROSHI; KATO TAKESHI; TOMIZAWA AKIRA; YOSHIOKA TOSHIMITSU |
| <P>PROBLEM TO BE SOLVED: To provide highly compound lipid-containing powder containing at high concentration phospholipid derived from milk and ganglioside derived from milk, and usable as a functional food, a substitute of mother's milk and a raw material of medicine. <P>SOLUTION: The powder highly containing compound lipid derived from milk is produced by drying a concentrated solution which is obtained by adjusting butter serum or butter serum powder reduced solution to pH4.0-5.0 followed by addition of calcium chloride to promote condensation of protein, removing produced precipitation and subjecting supernatant to ultrafiltration or microfiltration. The composition contains 15-35 wt.% of protein, 45-60 wt.% of lipid, and ≥20 wt.% of compound lipid derived from milk in a dry matter. <P>COPYRIGHT: (C)2007,JPO&INPIT | ||||||
| 46 | Bitter, sour and / or edible products to mask the astringency | JP2006505645 | 2004-04-22 | JP2006524047A | 2006-10-26 | クーシスト，パイビ; コポネン，レーナ; ホンカネン，アンニーナ; ラーティネン，リトバ |
| 本発明は、苦味、酸味及び／又は渋味をマスクした食用製品に関する。 新規な該製品は、甘味料と、０．２〜２５質量％の植物ステロールエステルとを含み、レギュラー製品と比較して甘味料量が少ない。 | ||||||
| 47 | Consumables | US15958612 | 2018-04-20 | US20180235259A1 | 2018-08-23 | 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. | ||||||
| 48 | SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME | US15540650 | 2016-01-05 | US20170367379A1 | 2017-12-28 | Eric Edward GRAF |
| A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed. | ||||||
| 49 | A SCREENING METHOD FOR RHEOLOGICAL PROPERTIES OF MILK GEL | US15100787 | 2014-12-09 | US20160305863A1 | 2016-10-20 | METTE CANTOR; Vera POULSEN; Gunnar OEREGAARD; Jeorgos TRIHAAS; Sandra WIND; Patrick DERKX |
| The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water-holding capacity. The method can be used to determine rheological properties of acidified milk, e.g. yoghurt and fresh cheese, in a fast and reliable way. The present invention also relates to a method of screening for microbial cultures resulting in fermented milk with desired rheological properties. By using an automated microtiter-plate pipetting station equipped with a pressure sensor inside the air displacement barrel of each pipette, it is possible to monitor real-time changes in pressure, when aspirating and dispensing milk gels, and then correlate the pressure versus time data obtained with milk gel rheological properties such as shear stress, gel firmness and water-holding capacity. | ||||||
| 50 | SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME | US14988023 | 2016-01-05 | US20160192693A1 | 2016-07-07 | Eric Edward Graf |
| A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed. | ||||||
| 51 | Edible product with masked bitter, sour and/or astringent taste | US10553760 | 2004-04-22 | US09179690B2 | 2015-11-10 | Anniina Honkanen; Päivi Kuusisto; Ritva Lahtinen; Leena Koponen |
| The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product. | ||||||
| 52 | Stabilization of Omega-3 Fatty Acids in Saturated Fat Microparticles Having Low Linoleic Acid Content | US14025357 | 2013-09-12 | US20140057039A1 | 2014-02-27 | 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. | ||||||
| 53 | Beta-serum dairy products, neutral lipid-depleted and/or polar lipid-enriched dairy products, and processes for their production | US11577190 | 2005-10-12 | US08471002B2 | 2013-06-25 | Katrina Fletcher; Owen Catchpole; John Bertram Grey; Mark Pritchard |
| Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in-water to a water-in-oil emulsion, such as the serum produced during the production of butter oil. | ||||||
| 54 | Substitute Milk Product | US13578650 | 2011-02-14 | US20130029028A1 | 2013-01-31 | Ida Kierbye; Jacob Toft Nielsen |
| The present invention relates to filled milk products comprising sweet buttermilk solids, vegetable lipid and one or more additional carbohydrate sources. The invention furthermore relates to a method of preparing such filled milk products. | ||||||
| 55 | PREMIX EMULSION | US13054850 | 2009-07-30 | US20120003357A1 | 2012-01-05 | 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. | ||||||
| 56 | METHODS OF IMMUNE OR HEMATOLOGICAL ENHANCEMENT, INHIBITING TUMOUR FORMATION OR GROWTH, AND TREATING OR PREVENTING CANCER, CANCER SYMPTOMS, OR THE SYMPTOMS OF CANCER TREATMENTS | US12600208 | 2008-05-14 | US20110182943A1 | 2011-07-28 | Jagat Rakesh Kanwar; Geoffrey Wayne Krissansen; Xueying Sun; Kay Patricia Palmano; Alastair Kenneth Hugh MacGibbon |
| 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 inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided. | ||||||
| 57 | METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY | US12808402 | 2008-12-17 | US20110015277A1 | 2011-01-20 | 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. | ||||||
| 58 | Method for producing good-flavor butter milk associated dairy product and dairy processed product | US10538298 | 2003-12-10 | US07713563B2 | 2010-05-11 | 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. | ||||||
| 59 | POWDER BEING RICH IN MILK-ORIGIN COMPLEX LIPIDS | US12088224 | 2006-09-27 | US20090269458A1 | 2009-10-29 | Susumu Miura; Kenji Kojima; Taku Nakano; Ken Kato; Akira Tomizawa; Toshimitsu Yoshioka |
| Manufacture a powder with high milk-derived complex lipid content that contains milk-derived phospholipids and milk-derived ganglioside at high concentrations, which contains protein by 15 to 35 percent by dry weight and fat by 45 to 60 percent by dry weight, wherein the content of milk-derived complex lipids is 20 percent by dry weight or more, and which can be utilized as a material for functional food, mother's milk substitute or drug, by means of adjusting the pH value of a butter serum or butter serum powder reconstituted liquid to a range of 4.0 to 5.0, adding calcium chloride to promote coagulation of protein, removing the produced sediments, filtering the supernatant by means of ultrafiltration or microfiltration, and then drying the obtained concentrate. | ||||||
| 60 | Beta-Serum Dairy Products, Neutral Lipid-Depleted and/or Polar Lipid-Enriched Dairy Products, and Processes for Their Production | US11577190 | 2005-10-12 | US20080139499A1 | 2008-06-12 | Katrina Fletcher; Owen Catchpole; John Bertram Grey; Mark Pritchard |
| Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in- water to a water-in-oil emulsion, such as the serum produced during the production of butter oil. | ||||||
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