| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 乳清蛋白质浓缩物、包含该浓缩物的酸化的乳制品及其制备方法 | CN201580076560.8 | 2015-12-22 | CN107249347A | 2017-10-13 | P·奥利凯宁; R·帕尔塔宁; S·莱霍 |
| 本发明涉及一种生产理想的乳清蛋白质浓缩物的方法。所述乳清蛋白质浓缩物具有6.8‑7.5的pH范围，浓缩物总蛋白质的70‑90％是乳清蛋白质，且浓缩物总蛋白质的10‑30％是酪蛋白。本发明还涉及一种理想的乳清蛋白质浓缩物及其在减少可舀取的酸化乳制品的总乳蛋白质含量和/或在增加乳清蛋白质含量中的用途。此外，本发明涉及生产具有高乳清蛋白质含量但总乳蛋白质含量降低的可舀取的酸化乳制品的方法。本发明还涉及具有高乳清蛋白质含量但总乳蛋白质含量降低的可舀取的酸化乳制品。 | ||||||
| 2 | 骨强化用食品原材料 | CN200880113764.4 | 2008-10-28 | CN101842026B | 2014-02-19 | 芹泽笃; 森田如一; 上辻大辅; 小野爱子; 松山博昭; 日暮聪志 |
| 本发明涉及一种骨强化剂，其由具有以下(1)～(4)特性的乳蛋白质级分构成。(1)其为乳来源。(2)其为含有分子量在6,000～150,000道尔顿范围内的蛋白质成分的级分。(3)构成氨基酸的组成中含有12～14重量％的碱性氨基酸、且碱性氨基酸/酸性氨基酸的比在0.5～0.7的范围内。(4)具有成骨细胞的钙化促进作用。 | ||||||
| 3 | 骨强化用食品原材料 | CN200880113764.4 | 2008-10-28 | CN101842026A | 2010-09-22 | 芹泽笃; 森田如一; 上辻大辅; 小野爱子; 松山博昭; 日暮聪志 |
| 本发明涉及一种骨强化剂，其由具有以下(1)～(4)特性的乳蛋白质级分构成。(1)其为乳来源。(2)其为含有分子量在6,000～150,000道尔顿范围内的蛋白质成分的级分。(3)构成氨基酸的组成中含有12～14重量％的碱性氨基酸、且碱性氨基酸/酸性氨基酸的比在0.5～0.7的范围内。(4)具有成骨细胞的钙化促进作用。 | ||||||
| 4 | 再制奶酪及其制备方法 | CN201610289062.8 | 2016-05-05 | CN105941644A | 2016-09-21 | 万剑啸; 万剑真; 艾初香 |
| 本发明公开了再制奶酪及其制备方法。该再制奶酪的原料按照质量份包含15～35份原制奶酪、5～13份脂肪制品、0.3～2份稳定剂、0.3～1.8份乳化盐、0.5～5份风味呈现物质。本发明的再制奶酪对各原料进行合理复配，使得再制奶酪具有较好的口感和浓郁的风味特征。 | ||||||
| 5 | 由乳清蛋白聚合物制备的奶油干酪 | CN200410094168.X | 2004-12-29 | CN1640280A | 2005-07-20 | T·R·林斯特伦; A·D·梅林; H·M·赫德森 |
| 本发明涉及一种干酪产品以及制备干酪产品的新方法。更具体而言，本发明涉及使用食用脂肪和作为蛋白质源的聚合的乳清蛋白来制成的干酪产品，该聚合的乳清蛋白由乳清蛋白浓缩物获得。根据本发明制备的奶油干酪产品在硬度上表现出意料不到的增加，并具有极佳的脱水收缩性能。 | ||||||
| 6 | 可铺展的高蛋白奶油干酪产品及其制备方法 | CN201480028709.0 | 2014-06-20 | CN105228458A | 2016-01-06 | P·D·卡林顿-巴塔勒; J·Z·巴兹; I·M·F·拉耶 |
| 描述了具有低蛋白含量奶油干酪的感官特点的高蛋白奶油干酪组合物。所述奶油干酪组合物一般可包含由培养的液体乳制品、一种或多种高蛋白粉末和干酪凝块提供的约8-约20％的总蛋白质。还描述了制备所述高蛋白奶油干酪组合物的方法。 | ||||||
| 7 | 保持产品质量的高水分低脂肪奶油干酪及其制备方法 | CN200610143782.X | 2006-09-29 | CN1939132A | 2007-04-04 | 马寅青; T·R·林德斯特龙; I·拉耶; A·P·罗德里古滋; G·M·施米特; M·C·多勒 |
| 本发明涉及提供具有高乳清蛋白含量的高水分低脂肪奶油干酪产品的方法，该产品具有类似于普通奶油干酪的质地。更具体地，本发明提供生产具有高乳清蛋白含量的高水分低脂肪奶油干酪产品的方法，该产品与其它具有相似水分、脂肪和乳清蛋白含量的低脂肪奶油干酪相比，具有更高的屈服应力和更低的变形值。因此本发明可以用于生产具有令人愉悦的质地和杰出的可涂抹性的低成本的和有营养的涂抹食品。 | ||||||
| 8 | 用大豆制成的加工干酪 | CN200610071135.2 | 2006-03-01 | CN1826919A | 2006-09-06 | W·-S·陈; A·阿卡舍; S·高; A库迪亚; S·科尔 |
| 一种制备含有高水平大豆蛋白的加工干酪的方法，这种干酪的融化特性、硬度和风味特性与常规的加工干酪相似。本方法产生了一种含有分子量在约4,000到约40,000道尔顿的大豆蛋白的干颗粒大豆蛋白配料乳脂肪和乳蛋白的混合物，此混合物中的大豆物质没有预先乳化，将此混合物蒸煮，然后将其中的大豆干酪产品包装。本方法生成的加工干酪具有必需的质地和风味特性，而避免了乳和大豆蛋白配料的竞争性吸收问题，以及避免在含水乳化大豆成分中微生物生长的可能性。 | ||||||
| 9 | 具有改进质地的干酪乳清蛋白的制备方法 | CN99108913.8 | 1999-06-24 | CN1135068C | 2004-01-21 | 添田孝彦 |
| 在干酪乳清蛋白的生产中，使一种含有干酪乳清蛋白的组合物与转谷氨酰胺酶反应，同时适当地配合进行热处理和pH调节，尤其是在前一步骤进行pH调节和热处理，结果，即便是所得的干酪乳清蛋白后续在100℃或更高温度下加热，也不由于聚集而发生蛋白质的不溶解，由处理过的干酪乳清蛋白获得的凝胶或使用该蛋白的食品能够具有优良的质地，例如吞咽时感觉良好且无粗糙感，并能将诸如乳化性、发泡性和持水能力等特性保持在高水平。因此，它可应用于各种食品。 | ||||||
| 10 | 具有改进质地的干酪乳清蛋白、其制备方法及其应用 | CN99108913.8 | 1999-06-24 | CN1240112A | 2000-01-05 | 添田孝彦 |
| 在干酪乳清蛋白的生产中,使一种含有干酪乳清蛋白的组合物与转谷氨酰胺酶反应,同时适当地配合进行热处理和pH调节,尤其是在前一步骤进行pH调节和热处理,结果,即便是所得的干酪乳清蛋白后续在100℃或更高温度下加热,也不由于聚集而发生蛋白质的不溶解,由处理过的干酪乳清蛋白获得的凝胶或使用该蛋白的食品能够具有优良的质地,例如吞咽时感觉良好且无粗糙感,并能将诸如乳化性、发泡性和持水能力等特性保持在高水平。因此,它可应用于各种食品。 | ||||||
| 11 | 高水分无脂肪干酪酱 | CN94102650.7 | 1994-01-26 | CN1105815A | 1995-08-02 | W·S·海因 |
| 本发明涉及制备高水分无脂肪干酪酱的方法。根据该方法，在搅拌下将含有大约40％至大约60％水分的脱脂干酪和含有大约3％至大约70％水分的乳蛋白原料加热至大约160°Ｆ—大约190°Ｆ的升高温度以形成脱脂干酪和乳蛋白原料的均匀混合物。在升高的温度下继续搅拌，同时往加热的混合物中添加聚磷酸盐配位盐、淀粉和胶。在升高的温度下继续搅拌足够的一段时间以糊化淀粉并使聚磷酸盐配位盐与脱脂干酪及乳蛋白原料中的酪蛋白相互作用以形成稳定的高水分无脂肪干酪酱。然后在高于大约100°Ｆ的温度下包装干酪酱。 | ||||||
| 12 | Process for Producing Cream Cheese | US13859404 | 2013-04-09 | US20130273202A1 | 2013-10-17 | Alan Frederick Wolfschoon-Pombo; Thomas Demmer; Katerina Milosavljevic; Thomas L. Spiegel; Christian Hammer |
| The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure. | ||||||
| 13 | Bone-reinforcing food material | US12740709 | 2008-10-28 | US08420599B2 | 2013-04-16 | Atsushi Serizawa; Yoshikazu Morita; Daisuke Uetsuji; Aiko Ono; Hiroaki Matsuyama; Satoshi Higurashi |
| Disclosed is a bone-reinforcing agent which comprises a milk protein fraction having the following properties (1) to (4): (1) the milk protein fraction is derived from milk; (2) the milk protein fraction is a fraction containing a protein component having a molecular weight of 6,000 to 150,000 Daltons; (3) the milk protein fraction has a basic amino acid content of 12 to 14 wt % in the constitutional amino acid composition, and the ratio of the amount of a basic amino acid(s) to the amount of an acidic amino acid(s) is 0.5 to 0.7; and (4) the milk protein fraction has an activity of accelerating the calcification in an osteoblast. | ||||||
| 14 | Stabilizers useful in low fat spread production | US12504522 | 2009-07-16 | US08182856B2 | 2012-05-22 | Hans Burling; John Charles Madsen; Henrik K. Frederiksen |
| The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilized by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilizing food ingredient. | ||||||
| 15 | Cheese having reintroduced fine particles of cheese | US11071511 | 2005-03-03 | US08163325B2 | 2012-04-24 | Robert L. Bradley |
| Methods of making acid and rennet-based cheeses include processing a previous lot of milk to produce curds and whey from the previous lot of milk, and removing the whey from the curd. For cottage cheeses, curds are washed with a wash water. Whey and wash water (when used) include fine particles of curd, which are collected, added, and mixed into a subsequent lot of milk preferably using a mixer such as a homogenizer or colloid mill. Mixing preferably reduces the fine particle size of at least a plurality of the fine particles and increases the total amount of surface area thereof. Fine particles are reincorporated into the matrix of the curd made from the subsequent lot of milk, which increases curd yield. Also provided is a higher yield cheese that is made from a subsequent lot of milk that includes fine particles of curd from a previous lot of milk. | ||||||
| 16 | BONE-REINFORCING FOOD MATERIAL | US12740709 | 2008-10-28 | US20100298228A1 | 2010-11-25 | Atsushi Serizawa; Yoshikazu Morita; Daisuke Uetsuji; Aiko Ono; Hiroaki Matsuyama; Satoshi Higurashi |
| Disclosed is a bone-reinforcing agent which comprises a milk protein fraction having the following properties (1) to (4): (1) the milk protein fraction is derived from milk; (2) the milk protein fraction is a fraction containing a protein component having a molecular weight of 6,000 to 150,000 Daltons; (3) the milk protein fraction has a basic amino acid content of 12 to 14 wt % in the constitutional amino acid composition, and the ratio of the amount of a basic amino acid(s) to the amount of an acidic amino acid(s) is 0.5 to 0.7; and (4) the milk protein fraction has an activity of accelerating the calcification in an osteoblast. | ||||||
| 17 | Fat compositions for use in food | US11592252 | 2006-11-03 | US07771772B2 | 2010-08-10 | Ingmar Wester |
| Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol. | ||||||
| 18 | High moisture, low fat cream cheese with maintained product quality and method for making same | US11241859 | 2005-09-30 | US07687095B2 | 2010-03-30 | Yinqing Ma; Ted R. Lindstrom; Isabelle Laye; Ana P. Rodriguez; Gavin M. Schmidt; Mary C. Doyle |
| The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability. | ||||||
| 19 | Fresh Dairy Products with Satietogenic Power and Methods for Preparing Same | US11917640 | 2006-06-15 | US20080199567A1 | 2008-08-21 | Pierre Aymard; Anne Lluch; Veronique Arnoult Delest; Laurent Schmitt; Gilles Lebas; Arnaud Lyothier; Benoit Berthet; Fabienne Deloffre; Antonio Sanchez Heredero; Jose-Enrique Soler Badosa; Deanna Carlsen |
| The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers. | ||||||
| 20 | High moisture, low fat cream cheese with maintained product quality and method for making same | US11241859 | 2005-09-30 | US20070077342A1 | 2007-04-05 | Yinqing Ma; Ted Lindstrom; Isabelle Laye; Ana Rodriguez; Gavin Schmidt; Mary Doyle |
| The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability. | ||||||
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