| 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 | 产品及其制备方法 | CN201280042537.3 | 2012-08-31 | CN103796521B | 2016-08-17 | K·拉亚卡里; P·米拉里宁 |
| 本发明涉及利用乳原料的物理改性和增强质地的交联酶来制备酸乳产品的方法。本发明还涉及含有物理改性的乳原料脂肪球且已经用交联酶进行了处理的乳制品。 | ||||||
| 2 | 增加含蛋白液体和胶冻的透明度和/或稳定性 | CN200480010327.1 | 2004-04-16 | CN1774181A | 2006-05-17 | 卡特里娜·弗莱彻; 陈平; 提姆·卡罗尔 |
| 本发明涉及增加含蛋白液体或胶冻的透明度和/或稳定性的方法，包括将所述的液体或胶冻进行至少100MPa的压力处理。用于本发明的优选的蛋白为乳清蛋白分离物和乳清蛋白浓缩物。本发明方法可用于改善果汁、蔬菜汁、蛋白浓缩物和蛋白糖浆的透明度和/或稳定性。 | ||||||
| 3 | 超高压、高温食品保藏方法 | CN99811016.7 | 1999-02-01 | CN1100505C | 2003-02-05 | 理查德·S·迈耶 |
| 本发明涉及实现食品(特别有利的是对于pH大于或等于4.5的食品)的商业灭菌的方法，该方法包括，伴随处理食品两次或多次高热高压循环(在各次循环之间短暂停顿)。加压方案依赖于每次循环绝热加压引起的另外瞬时的、均匀的热度以及随后在减压过程中瞬时的、均匀的绝热冷却。 | ||||||
| 4 | 一种利用生物酶解‑超高静压技术制备冲调型豆粉的方法 | CN201710006128.2 | 2017-01-05 | CN106900870A | 2017-06-30 | 王中江; 江连洲; 吴长玲; 陈惠惠; 李杨; 隋晓楠; 丁俭 |
| 一种利用生物酶解‑超高静压技术制备冲调型豆粉的方法，该方法主要包括以下步骤：（1）原料预处理；（2）泡豆；（3）烫豆；（4）磨浆；（5）煮浆；（6）离心；（7）生物酶解；（8）灭菌灭酶；（9）配料；（10）均质；（11）喷雾干燥得到冲调型豆粉，上述加工步骤运用超高静压协同限制性酶解技术不仅能提高酶解速率，而且能降低豆粉的致敏性；运用超高温瞬时杀菌技术处理豆浆酶解液可大幅度提高喷雾干燥后豆粉的复水溶解性；用生物酶解技术制备的冲调型豆粉能提高溶解性、降低豆粉苦味。 | ||||||
| 5 | 增加含蛋白液体和胶冻的透明度和/或稳定性 | CN200480010327.1 | 2004-04-16 | CN100429987C | 2008-11-05 | 卡特里娜·弗莱彻; 陈平; 提姆·卡罗尔 |
| 本发明涉及增加含蛋白液体或胶冻的透明度和/或稳定性的方法，包括将所述的液体或胶冻进行至少100MPa的压力处理。用于本发明的优选的蛋白为乳清蛋白分离物和乳清蛋白浓缩物。本发明方法可用于改善果汁、蔬菜汁、蛋白浓缩物和蛋白糖浆的透明度和/或稳定性。 | ||||||
| 6 | 干酪产物的巴氏杀菌方法以及由此形成的干酪产物 | CN02813420.6 | 2002-07-03 | CN1541067A | 2004-10-27 | 克莱门斯·克赖林格尔 |
| 本发明涉及一种利用高流体静压法对乳制品进行巴氏灭菌的方法。更具体而言，本发明涉及一种用于对乳制品进行巴氏灭菌的方法，包括下述操作步骤：a)将乳制品以原样或包装在合适的包装中放在用于高流体静压处理装置的压缩室中，压缩室中充满不可压缩的液体，然后密封压缩室，b)增加所述压缩室内部的压力约1－10分钟，直到压力达4000－6000巴的范围，c)在0℃－25℃的温度范围内保持所述压缩室内部的压力大约2－10分钟，d)减压到标准大气压，打开压缩室并除去所述乳制品。通过此方式制备的乳制品与相同未经处理的产品相比具有改良的特性；尤其是更易消化并且具有更好的耐贮藏性。 | ||||||
| 7 | 包含酪蛋白纤丝的组合物 | CN201580023102.8 | 2015-05-06 | CN106455624A | 2017-02-22 | C·J·E·施密特; D·拜厄; D·诺尔 |
| 本发明涉及蛋白质组合物。具体地讲，本发明涉及一种生产包含酪蛋白纤丝的组合物的方法。本发明的其他方面是包含酪蛋白纤丝的组合物，此类组合物的用途，以及包含所述组合物的食物产品。 | ||||||
| 8 | 一种通过高压处理制备乳制品凝胶的方法 | CN201480026237.5 | 2014-05-05 | CN105228468A | 2016-01-06 | J·M·J·G·卢伊藤; E·J·F·范阿里姆; R·F·M·德弗里斯 |
| 本发明的第一方面涉及一种通过采用高等静压处理从乳制品组合物制备乳制品凝胶的方法。本发明的第二方面还涉及由该方法获得的乳制品凝胶，以及本发明的第三方面涉及该凝胶在食物产品中的应用。 | ||||||
| 9 | 产品及其制备方法 | CN201280042537.3 | 2012-08-31 | CN103796521A | 2014-05-14 | K·拉亚卡里; P·米拉里宁 |
| 本发明涉及利用乳原料的物理改性和增强质地的交联酶来制备酸乳产品的方法。本发明还涉及含有物理改性的乳原料脂肪球且已经用交联酶进行了处理的乳制品。 | ||||||
| 10 | 减少腐败的压力处理食物 | CN200380105241.2 | 2003-10-08 | CN1719988A | 2006-01-11 | 提姆·卡罗尔; 陈平; 米歇尔·哈尼特; 詹姆士·哈尼特 |
| 本发明广泛公开了含有培养物的食物的压力处理方法，其中所述的压力处理在一定的条件下进行，使得培养物活存而同时减少、延迟、防止或去除腐败微生物群落的生长。根据本发明处理的食物包括培养的乳制食物(例如酸乳)、果汁和蔬菜汁以及其它乳制食物(例如乳酪)。 | ||||||
| 11 | 超高压、高温食品保藏方法 | CN99811016.7 | 1999-02-01 | CN1317939A | 2001-10-17 | 理查德·S·迈耶 |
| 本发明涉及实现食品(特别有利的是对于pH大于或等于4.5的食品)的商业灭菌的方法，该方法包括，伴随处理食品两次或多次高热高压循环(在各次循环之间短暂停顿)。加压方案依赖于每次循环绝热加压引起的另外瞬时的、均匀的热度以及随后在减压过程中瞬时的、均匀的绝热冷却。 | ||||||
| 12 | High-pressure treatment of the bioactive composition | JP2008500657 | 2006-03-08 | JP2008533002A | 2008-08-21 | ジョセフ キャロル，ティモシー; アンソニー コレット，マイケル; アレハンドロ ゴンザレス−マーティン，ミゲル; ウィリアム デッカー，ジェイムズ; アンバラル パテル，ハスムク; ウィリアム ルベルス，マーク |
| 本発明は、少なくとも１つの生物活性成分の所望の活性を保持しながら、少なくとも１つの不要な微生物の成長を阻害するための少なくとも１つの生物活性成分を含む生物活性組成物を加圧処理する方法に関する。 当該生物活性成分は、１若しくは複数のタンパク質、タンパク質加水分解物、１若しくは複数の脂質又は脂質分解物、１若しくは複数の炭水化物、１若しくは複数のプロバイオティック因子、あるいはその混合物から選択される。 当該加圧処理は、約３５０〜１０００ＭＰａの所定の圧力で実施される。 | ||||||
| 13 | Method for pasteurized cheese products cheese product manufactured by, and the method | JP2003509869 | 2002-07-03 | JP2004521649A | 2004-07-22 | クライリンガー、クレメンス |
| 【課題】低温殺菌チーズ製品のための方法、および該方法によって製造されたチーズ製品を提供する。
【解決手段】本発明は、高静水圧法を用いた低温殺菌乳製品のための方法に関する。 さらに特には、本発明は、乳製品を低温殺菌するための方法に関し、該方法はａ）チーズ製品自体または適切な容器に包装されたチーズ製品を、高静水圧処理用機械の流体が充填された圧縮チャンバー中に置き、次いでその圧縮チャンバーを封着することと、ｂ）前記圧縮チャンバー内の圧力を、４０００bar〜６０００barの範囲の圧力が達せられるまで、約１〜１０分間上昇させることと、ｃ）前記圧縮チャンバー内の圧力を、０℃〜２５℃の範囲の温度で約２〜１０分間維持することと、ｄ）大気圧まで減圧し、該圧縮チャンバーを開放して前記乳製品を取り出すことという操作段階を含む。 この方法で製造された乳製品は、未処理の同一製品と比較して改良された特性を有し、これは特に、大きい消化性と良い保存性を有することを特徴とする。 |
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| 14 | FILLING SYSTEM FOR A TEXTURED BEVERAGE | US15989563 | 2018-05-25 | US20180338509A1 | 2018-11-29 | Todd Carmichael |
| A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled with the mixture. During the mixing and filling steps of the process, the liquid-gas mixture is subjected to pressures that are higher than atmospheric pressure. Unfortunately, such pressure cannot be maintained when the container is transferred from the filling station to the sealing station causing dissolved gas to leave the liquid and foam to overflow the container during the transfer. To prevent such an overflow, prior to the transfer, the dissolved gas is put to sleep by reducing the temperature of the liquid to below 0° C. (32° F.) and optionally allowing the liquid-gas mixture to rest. The liquid beverage may include milk, coffee, tea, fruit juice, chocolate or mixtures thereof, and may include a gum. | ||||||
| 15 | FOAMING AND EMULSIFYING PROPERTIES OF HIGH PRESSURE JET PROCESSING PASTEURIZED MILK | US15185296 | 2016-06-17 | US20160374359A1 | 2016-12-29 | Federico Miguel Harte; Marta Corzo Martinez; Maneesha S. Mohan |
| Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products. | ||||||
| 16 | PRODUCT AND PROCESS FOR ITS MANUFACTURE | US14240196 | 2012-08-31 | US20140234484A1 | 2014-08-21 | Kirsi Rajakari; Paivi Myllarinen |
| The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme. | ||||||
| 17 | METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT | US14111342 | 2011-04-12 | US20140093612A1 | 2014-04-03 | Agusti Montserrat Carreras; María Lavilla Martin; Iñigo Martinez De Marañón Ibabe; Juan Carlos Arboleya Payo; Francesc Bové Bonet |
| The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel. | ||||||
| 18 | High pressure processing of bioactive compositions | US11908106 | 2006-03-08 | US08062687B2 | 2011-11-22 | Timothy Joseph Carroll; Hasmukh Ambalal Patel; Miguel Alejandro Gonzalez-Martin; James William Dekker; Michael Anthony Collett; Marc William Lubbers |
| The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired level activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa. | ||||||
| 19 | Pressure treating food to reduce spoilage | US10530536 | 2003-10-08 | US07854950B2 | 2010-12-21 | Tim Carroll; Ping Chen; Michelle Harnett; James Harnett |
| The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese). | ||||||
| 20 | High Pressure Processing of Bioactive Compositions | US11908106 | 2006-03-08 | US20080317823A1 | 2008-12-25 | Timothy Joseph Carroll; Hasmukh Ambalal Patel; Miguel Alejandro Gonzalez-Martin; James William Dekker; Michael Anthony Collett; Marc William Lubbers |
| The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired level activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa. | ||||||
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