| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | Whey composition for making yeastraised dough products | US3525627D | 1969-03-06 | US3525627A | 1970-08-25 | SINGLETON ANDREW D; EGGEN INGMAR B |
| 122 | Whey composition for making yeastraised dough products | US3445238D | 1965-07-19 | US3445238A | 1969-05-20 | EGGEN INGMAR B; SINGLETON ANDREW D |
| 123 | Composition containing vitamin a | US34908453 | 1953-04-15 | US2933392A | 1960-04-19 | PLACIDO IACONO; WEISBERG SAMUEL M |
| 124 | Food pellet and method of manufacture | US57286256 | 1956-03-21 | US2835583A | 1958-05-20 | HIGGINS JOHN E; NEWKIRK OLIVER R |
| 125 | Process for preparing whey food | US21626751 | 1951-03-17 | US2699995A | 1955-01-18 | HULL MAURICE E |
| 126 | Manufacture of nitrogen-fortified whey concentrate | US46921542 | 1942-12-16 | US2363730A | 1944-11-28 | HALL LLOYD A |
| 127 | Treatment of whey | US11647936 | 1936-12-18 | US2173922A | 1939-09-26 | SUPPLEE GEORGE C |
| 128 | Auf Sauermolke basierende Zusammensetzungen und deren Verwendungen | EP13199571.4 | 2013-12-24 | EP2888945B1 | 2018-10-31 | Borcherding, Katja; Hoch, Matthias |
| 129 | PREPARATION OF LIQUID CONCENTRATE MILK-SUBSTITUTE | EP09752444.1 | 2009-10-30 | EP2346344A1 | 2011-07-27 | PRIEST, Leslie; WRIGHT, John |
| A method is disclosed in which milk-substitute in liquid concentrate form is manufactured by: hydrolysing lactose within whey or a whey derivative to create simple sugars; adding protein; and reducing the pH of the resultant liquid to a pH at or below pH 4.5. The whey derivative can be whey permeate and the loss of protein which arises as a result of its use can be compensated for by the addition of soya or other vegetable protein. Further steps include the use of an enzyme for hydrolising the lactose, which then has an action of subsequently recombining the simple sugars into oligosaccharide polymers. Organic acid can be added to compensate for the resulting reduction in osmolarity. | ||||||
| 130 | METHOD OF PROCESSING A PROTEINOUS MATERIAL | EP99969650.3 | 1999-09-29 | EP1124436B2 | 2008-07-09 | VAARALA, Outi; TOSSAVAINEN, Olli; KEROJOKI, Outi; SALMINEN, Kari; ERIKSSON, Marika |
| The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65 DEG C, is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder. The invention further relates to a substantially bovine insulin-free proteinous material so obtained, and to its use as the protein part or raw material in the preparation of substantially bovine insulin-free infant formulae or other special nutritive preparations or consumption milk, other milk drinks or other milk preparations, or as a raw material therein. | ||||||
| 131 | Use of high lactose, high pH whey in the preparation of milk products | EP06018499.1 | 2006-09-04 | EP1894470A1 | 2008-03-05 | Andersen, Kim Toft |
The present invention relates to the use of of liquid high lactose, high pH whey as an ingredient in the standardisation of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s),animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enables a more direct utilization of the valuable constituents of whey obtained from cheese production. The dairy products obtainable by the process has a lower ratio casein:whey proteins, compared to traditionally dairy products.
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| 132 | METHOD OF PROCESSING A PROTEINOUS MATERIAL | EP99969650.3 | 1999-09-29 | EP1124436B1 | 2005-04-13 | VAARALA, Outi; TOSSAVAINEN, Olli; KEROJOKI, Outi; SALMINEN, Kari; ERIKSSON, Marika |
| The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65 DEG C, is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder. The invention further relates to a substantially bovine insulin-free proteinous material so obtained, and to its use as the protein part or raw material in the preparation of substantially bovine insulin-free infant formulae or other special nutritive preparations or consumption milk, other milk drinks or other milk preparations, or as a raw material therein. | ||||||
| 133 | Buffalo milk gangliosides | EP01130614.9 | 2001-12-27 | EP1323424A1 | 2003-07-02 | Colarow, Ladislas; Turini, Marco; Berger, Alvin |
The present invention relates to gangliosides derived or isolated from buffalo milk, skimmed buffalo milk, buffalo milk serum or derivatives of either. Buffalo milk is reported to comprise gangliosides that are not contained in bovine milk, such as gangliosides that belong to the GM1-class. Furthermore, bufalo milk is found to comprise unknown gangliosides, denoted herein as ganglioside "F" and "L". Furthermore, the invention reports that gangliosides are surprisingly found in fractions of isolation procedures that were so far not considered to comprise gangliosides. Finally, milk or milk serum from buffalo, for example as derived from mozzarella cheese production, contains specific gangliosides in the same amounts as human breast milk, which makes it suitable for humanisation of infant and other formulas. |
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| 134 | METHOD OF PROCESSING A PROTEINOUS MATERIAL, A PRODUCT SO OBTAINED, AND USE THEREOF | EP99969650.3 | 1999-09-29 | EP1124436A1 | 2001-08-22 | VAARALA, Outi; TOSSAVAINEN, Olli; KEROJOKI, Outi; SALMINEN, Kari; ERIKSSON, Marika |
| The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65 °C, is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder. The invention further relates to a substantially bovine insulin-free proteinous material so obtained, and to its use as the protein part or raw material in the preparation of substantially bovine insulin-free infant formulae or other special nutritive preparations or consumption milk, other milk drinks or other milk preparations, or as a raw material therein. | ||||||
| 135 | Calf milk replacer | EP99300700.4 | 1999-01-29 | EP0934700A1 | 1999-08-11 | Meheus, Elsisa Margriet Maria; Keij, Mathijs Elbert; De Sadeleer, Jos Willy Ghislain Corneel |
The invention relates to a composition useful as a protein source for a milk replacer in animal feed. Specifically, the milk replacer is used for pre-ruminant and young ruminant calves, suckling piglets and suckling lambs. The composition consists of a combination of hydrolysed soya proteins and hydrolysed wheat gluten. Furthermore, a method is disclosed for obtaining the composition. A process for enhancing animal growth by feeding animals with a milk replacer containing the said composition is also disclosed. |
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| 136 | A high protein food product containing a large proportion of whey and a method of making the same | EP84300666.9 | 1984-02-02 | EP0152657A1 | 1985-08-28 | Bily, Robert Raymond |
A process for preparing a high protein whey soybean product is disclosed which comprises cooking previously uncooked dry soybeans until they are of a firm texture, comminuting the cooked soybeans in the presence of sufficient water to form a uniformly dispersed paste without free water, mixing said soy paste with sufficient whey solids so as to cause the constituents of the whey to react with the comminuted constituents in the paste and form a paste without free water. |
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| 137 | Nahrungs- oder Futtermittel und Verfahren zu deren Herstellung | EP81108776.6 | 1981-10-23 | EP0055805B1 | 1985-07-17 | Schanze, Rudolf |
| 138 | A process for the preparation of protein enriched concentrates, protein enriched concentrates and their use | EP81108776 | 1981-10-23 | EP0055805A3 | 1982-08-11 | Schanze, Rudolf |
| 139 | 밀크와 같은 부드러움이나 깊은 맛을 부여하는 조성물 | KR1020167029856 | 2015-03-27 | KR1020160138224A | 2016-12-02 | 야마노시타마사요; 이와사키와카바 |
| 밀크와같은부드러움및 깊은맛을부여하는, 식물유지를원료로한 유지제품및 이의제법을제공한다. 식물유지의지방구표면에훼이단백질이흡착하여이루어지는식물유지-훼이단백질복합체, 수성용매중에서식물유지의지방구와훼이단백질을, 식물유지와훼이단백질의비율을중량비로 1:0.002 내지 2.5로하여접촉시켜수득되는, 식물유지-훼이단백질복합체, 및수성용매중에서훼이단백질과식물유지의지방구를접촉시키는공정을포함하는, 식물유지-훼이단백질복합체의제조방법. | ||||||
| 140 | 농축유청단백질을 첨가한 백설기의 제조방법 | KR1020090006315 | 2009-01-23 | KR1020100086870A | 2010-08-02 | 윤여창; 김은영; 정아람; 한송이; 양승규; 이보람; 김정길 |
| PURPOSE: A manufacturing method of steamed white rice cake(Baekseolgi) by adding of whey protein concentrates is provided to manufacture the white rice cake by adding whey protein concentrate in rice cake. CONSTITUTION: A manufacturing method of steamed white rice cake(Baekseolgi) includes the following steps: milling nonglutinous rice; dipping the polished nonglutinous rice for 3 hours; removing moisture from the dipped rice; powdering the soaked nonglutinous rice 2 times; mixing the powdered nonglutinous rice with water, refined salt, white sugar and whey protein concentrate; sieving a mixture; steaming the mixture for 20 ~ 30 times after steaming the mixture; and cooling the steamed mixture. The whey protein concentrate is manufactured thorough ultrafiltration. The white sugar is sugar, honey, or oligosaccharide. | ||||||
