| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | PROCESS FOR THE PREPARATION OF LACTOSE-FREE AND REDUCED PHOSPHORUS SKIM MILK | US15641104 | 2017-07-03 | US20180000104A1 | 2018-01-04 | George H. CLARK; Mary Ann CLARK |
| A method of preparing a low calorie, Lactose-free and Phosphorus-reduced milk with multiple filtration, centrifugation, carbonation and phase separation steps to remove Lactose and Phosphorus from milk including skim milk. The method includes a filtration apparatus to employ ultrafiltration to remove Lactose and any component of Lactose. Ultra-Centrifugation is used additionally to increase and complete the removal of Lactose and to facilitate the reduction of Phosphorous in the final milk preparation. The process eliminates the conventional use of lactase enzyme to hydrolyze Lactose into its simple sugar components. | ||||||
| 82 | Method and system for entrapping pressurized gas in powdered food or beverage products | US13885970 | 2011-11-14 | US09386784B2 | 2016-07-12 | Aaron R. Colmerauer; Vijay K. Arora; Gerald Olean Fountain; Philip James Oxford; Evan J. Turek; Bary Lyn Zeller |
| Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel. | ||||||
| 83 | Protein beverage and method of making same | US14259097 | 2014-04-22 | US09220292B2 | 2015-12-29 | David A. Jenkins |
| A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation. | ||||||
| 84 | Method and System for Improving Yogurt Texture During Yogurt Manufacture | US14616952 | 2015-02-09 | US20150250195A1 | 2015-09-10 | Hasmukh Patel; Lloyd Metzger; Gopinathan Meletharayil |
| A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level in the provided volume of milk, storing the CO2-injected milk at a selected temperature for a selected time period, forming a retentate by applying a filtration process to the CO2-injected milk, mixing the retentate with a volume of non-treated milk to form a mixture of retentate and non-treated milk in a selected proportion and forming a yogurt product with the mixture of retentate and non-treated milk. | ||||||
| 85 | PROTEIN BEVERAGE AND METHOD OF MAKING SAME | US14259097 | 2014-04-22 | US20150064317A1 | 2015-03-05 | Shawn Sherwood; Steven Anthony Rittmanic; David A. Jenkins |
| A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation. | ||||||
| 86 | Process for producing fermented milk | US12064971 | 2006-08-29 | US08722119B2 | 2014-05-13 | Hiroshi Horiuchi; Akira Yano |
| The present invention relates to a process for producing fermented milk, including adding to a milk mix a starter in an amount of from 0.2 to 0.8% by weight with respect to the total amount of the milk mix, reducing the dissolved oxygen concentration in said mix to 5 ppm or less and conducting a fermentation after said addition of the starter and said reduction of the dissolved oxygen concentration | ||||||
| 87 | CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME QUALITATIVE NUTRITION CONTAINED IN SKIM MILK TO THE HUMAN DIET | US13525566 | 2012-06-18 | US20130337113A1 | 2013-12-19 | George H. Clark; Mary Ann Clark |
| Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A Palmitate, D3, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide, Nitrogen and Argon gases to reduce sodium content, bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without Pasteurization is also disclosed. | ||||||
| 88 | FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF | US13357357 | 2012-01-24 | US20120128829A1 | 2012-05-24 | Scott Peterson; Frank Welch; Thomas Burkholder; Norman Jager; Giovanna Aleman |
| The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof. | ||||||
| 89 | FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING AND USING | US13357364 | 2012-01-24 | US20120121762A1 | 2012-05-17 | Scott Peterson; Frank Welch; Thomas Burkholder; Norman Jager; Giovanna Aleman |
| The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof. | ||||||
| 90 | Method to increase the foaming capacity of spray-dried powders | US10919474 | 2004-08-17 | US07736683B2 | 2010-06-15 | Bary Lyn Zeller; Paul Bastiaan Van Seeventer; Albert Thijs Poortinga |
| A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external pressure and heating the composition at a temperature below the glass transition temperature. The composition is depressurized to result in at least a portion of vacuous internal voids of the composition to be filled with atmospheric pressure gas. | ||||||
| 91 | SELF-FOAMING LIQUID CULINARY AIDS AND PROCESSES | US12097239 | 2006-11-17 | US20090317531A1 | 2009-12-24 | Christoph Reh; Jean-Baptiste Bezelgues; Martin Beaulieu |
| Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid culinary aid is combined with the food product, the culinary aid melts or disperses in less than about 20 seconds in the food product to impart a foaming texture to the food product. | ||||||
| 92 | Milk product and process | US10149162 | 2000-12-11 | US07501143B2 | 2009-03-10 | Ganugapati Vijaya Bhaskar; Brian Ashley Kells |
| The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting material with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5%, preferably at least 25%, more preferably at least 40%; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5%, preferably at least 25%, more preferably at least 40%. The milk drink may be used as the base for a soft drink like milk drink, which may be carbonated. | ||||||
| 93 | Dairy Product and Process | US11578253 | 2004-04-14 | US20080317928A1 | 2008-12-25 | Charles Towler |
| The invention provides a method of making a milk product, the method comprising: (a) combining a casein source, at least one sugar and glycerol monostearate (GMS), to form an intermediate product; and (b) lowering the pH of the intermediate product to below 4.6. | ||||||
| 94 | Method Of Producing Milk Drink | US11597207 | 2005-05-27 | US20080063764A1 | 2008-03-13 | Takashi Sugawara; Yukinari Takeuchi; Yasushi Kubota |
| It is intended to provide a milk drink obtained by starting with a milk protein-containing powder (skim milk powder, etc.) having a seriously worsened flavor which is free from worsening in the flavor after heating and sustains a flavor comparable to a product obtained by starting with fresh milk or fermented milk alone without using such a starting material as described above. An inert gas such as nitrogen gas is bubbled into a conditioned milk liquor containing a milk protein-containing powder (for example, whole milk powder or defatted milk powder) which is obtained by starting with fresh milk or milk so as to lower the dissolved oxygen concentration in the conditioned milk liquor to 8 ppm or below. Next, the conditioned milk liquor is subjected as such to heat sterilization. | ||||||
| 95 | Process for Producing Fermented Milk and Fermented Milk | US11570356 | 2005-06-10 | US20070224314A1 | 2007-09-27 | Hiroshi Horiuchi; Nobuko Inoue; Naoki Orii |
| An object of the present invention is to provide a method for producing a fermented milk, in which fermentation is accelerated without using a fermentation accelerator or the like and a novel fermented milk obtained by the production method having a hard texture that does not collapse during the distribution stage while having thickness and mildness which are not exhibited by conventional products. As a result of study, it was found that the fermentation efficiency can be improved by reducing the oxygen dissolved in a raw material mix of the fermented milk at the start of fermentation through replacement thereof with an inert gas, and that fermentation in that condition at usual temperature leads to a method for producing a fermented milk by which the fermentation time is shortened thereby to improve the productivity, and fermentation at a temperature lower than usual leads to a method for producing a fermented milk by which a novel fermented milk that has a thick and mild taste superior to that of a fermented milk with a mild taste produced through conventional low-temperature and long-term fermentation and also has a hard texture that does not collapse during the distribution stage is obtained in usual fermentation time, and leads to such a fermented milk produced by the method. Thus the invention has been completed. | ||||||
| 96 | Novel process for producing a cheese with a natural moldy rind | US11438261 | 2006-05-23 | US20070003665A1 | 2007-01-04 | Viktor Kleinmann |
| Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices. | ||||||
| 97 | Symbiotic food products comprising oats and methods for manufacturing the same | US11111222 | 2005-04-21 | US20060141097A1 | 2006-06-29 | Mingruo Guo |
| The invention provides symbiotic beverages, frozen food products based thereon and yogurt-like products. Preferably, the beverage is made by the integration of both probiotic (live microbial food cultures) and prebiotic (non-digestible carbohydrates) supplements that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract. Preferably, the beverage is a dairy beverage, a soy-based beverage or a combination thereof, or an oats-based beverage. | ||||||
| 98 | Carbon dioxide as an aid in pasteurization | US09912270 | 2001-07-24 | US07041327B2 | 2006-05-09 | Joseph H. Hotchkiss; Christopher R. Loss |
| The present invention provides processes to inhibit or reduce the growth of bacteria and other pathogens in a liquid by adding carbon dioxide (CO2) to the liquid, and thermally inactivating the bacteria and other pathogens in the liquid, wherein the added CO2 cooperates with the thermal inactivation process so that the efficacy of the thermal inactivation process is enhanced. | ||||||
| 99 | 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. | ||||||
| 100 | Process for producing fermented milk and fermanted milk | US10537493 | 2003-12-02 | US20060040016A1 | 2006-02-23 | Hiroshi Horiuchi; Nobuko Inoue; Naoki Oril |
| It is an object of the present invention to provide a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance, and to provide novel fermented milk with a thick and smooth mouth feel and a mild flavor which has not been obtained conventionally and additionally with a hard texture not degrading during distribution state, as obtained by the method. As a consequence of investigations, it is found out that fermentation efficiency can be promoted by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases. It is also found out that the method including fermentation at general temperature in the above condition can shorten fermentation time to improve productivity, and that the method including fermentation at a fermentation temperature lower than a usual method for general fermentation time can produce novel fermented milk with a thicker and smoother mouth feel and a milder flavor than the mild flavor of fermented milk obtained by conventional low-temperature fermentation for a long period and with a hard texture never degrading during distribution stage, which has not been obtained conventionally, in addition that the fermented milk is obtained by the above method. As a consequence, the invention has been achieved. | ||||||
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