| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Method of manufacturing baked beverage in container | US10499525 | 2003-01-29 | US20050106297A1 | 2005-05-19 | Toshio Goryoda; Yukiko Mizukami; Eiichi Nozawa; Yuuko Osada |
| A method of manufacturing a high quality beverage capable of providing beverage by an extraction after roasting the material thereof and filling beverage of a roast material in a container and sealing the container. The method comprises a step for roasting the material in a sterile atmosphere, and extracting the roast material or preparing a suspension of the roast material with sterilized water, wherein sterilized inert gas atmosphere is used as the sterile atmosphere in at least a part of the step, whereby since both the deterioration of quality due to oxidation and the deterioration of quality by heating can be prevented, the high quality beverage of the roast material can be manufactured. | ||||||
| 102 | Carbonated fortified milk-based beverage and method for suppressing bacterial formation in the beverage | US10004149 | 2001-10-31 | US06835402B1 | 2004-12-28 | George H. Clark; Mary Ann Clark |
| Dairy or non-dairy based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts from milk-based beverages with or without pasteurization is also disclosed. | ||||||
| 103 | Packaged food articles with enriched headspace | US09464779 | 1999-12-17 | US06793950B1 | 2004-09-21 | William E. Archibald; Jonathan W. Devries; Donald P. Messer; Ellen M. Silva |
| A packaged food article of improved appearance and stackability comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as an active cultured dairy product, is disposed within and partially fills the container, while defining a headspace volume which is not filled with the food stuff A peelable flexible seal membrane overlays and seals the opening. An initial headspace gas is enriched with the gas released from the food stuff, with the initial headspace gas being adapted to permeate the packaging material at a rate greater than both the rate in which gas is released from the food stuff within the container and the rate in which air permeates into the container, thereby avoiding outward bowing of the flexible seal during the shelf life of the packaged food article. | ||||||
| 104 | Device and methods for modifying an atmosphere | US10235777 | 2002-09-05 | US20040047760A1 | 2004-03-11 | Wes Boldt |
| The present invention provides a device for modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium bicarbonate contained within a cavity of the sachet. The invention further provides methods for modifying an atmosphere comprising placing a mixture of a carboxylic acid and a base in the atmosphere, wherein the atmosphere has a sufficient level of water vapor such that, upon contact of the water vapor with the mixture, carbon dioxide is produced. | ||||||
| 105 | Whipped yogurt products and method of preparation | US09966849 | 2001-09-28 | US20030068406A1 | 2003-04-10 | Malathy Nair; James E. McGuire; Maeve Murphy; Ann S. Touhey |
| The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt. | ||||||
| 106 | Shelf stable carbonated milk beverage | US09757863 | 2001-01-11 | US20020182296A1 | 2002-12-05 | Jeffrey Kaplan |
| An aerated or carbonated milk product drink comprising a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and packaged into a container. The milk product may be natural or artificial milk product including dairy products and non-dairy milk products and includes combinations of milk products with other beverages such as fruit juices. The method of producing, the shelf-stable carbonated milk product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into the milk product at low temperature of less than 10 degrees centigrade and high pressure of from 50 kpa to 200 kpa. The carbonated milk product remains carbonated and shelf stable in the package until opened. | ||||||
| 107 | Carbon dioxide as an aid in pasteurization | US09912270 | 2001-07-24 | US20020127317A1 | 2002-09-12 | 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. | ||||||
| 108 | Sterilizing method by substituting the dissolved oxygen in milk or the like with nitrogen gas, a product thereof and an apparatus for nitrogen gas substitution | US09657504 | 2000-09-08 | US06447828B1 | 2002-09-10 | Tetsu Kamiya; Ikuru Toyoda; Hiroki Inagaki; Yukinari Takeuchi; Shunichi Kudo |
| An object of the present invention is to reduce the generation of smell by sterilization and to improve the taste in carrying out the sterilization of milk or the like, and the method of the present invention is a method where sterilization is carried out after the dissolved oxygen in milk or the like is substituted with nitrogen gas, and the method is characterized in that a step in which nitrogen gas is directly mixed with and dispersed in milk or the like and a step in which milk or the like with which nitrogen gas is not mixed is sprayed from a nozzle(s) to the top of milk or the like, with and in which nitrogen gas has been mixed and dispersed, stored in a nitrogen gas substituting tank under a nitrogen gas atmosphere, are jointly used whereby the dissolved oxygen amount in the milk or the like is reduced by substitution of the dissolved oxygen with nitrogen gas, followed by subjecting to sterilization. | ||||||
| 109 | Stabilization of cultured skim milk bactericidal activity | US551982 | 1995-11-02 | US5716811A | 1998-02-10 | K. Rajinder Nauth; Gerald William Urben |
| The present invention is directed to a method for retaining the antimicrobial activity of the byproducts of growth of microorganisms during storage. In the method, a pasteurized low fat or skim milk substrate is provided. The substrate is inoculated with an S. lactis culture. The substrate is then fermented to cause growth of the culture and the release of metabolic byproducts, including nisin, from the culture. The fermented substrate is loaded into a container. The headspace of the container is then flushed with a quantity of an inert gas in excess of the amount required to displace all of the ambient air in the headspace. A small amount of a CO.sub.2 producing chemical, such as calcium carbonate, sodium carbonate and sodium bicarbonate, is mixed into the fermented substrate. The CO.sub.2 producing chemical has the effect of both stabilizing the antimicrobial activity of the cultured substrate and aiding in the release of nisin from the cells produced during fermentation of the substrate. | ||||||
| 110 | Process to produce carbonated semi-solid or solid food and the product thereof | US354475 | 1994-12-12 | US5624700A | 1997-04-29 | Lynn V. Ogden |
| A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties:(a) a viscosity of between about 2000 and 200,000 centipoise at between about 1.5.degree. and 25.degree. C., and(b) a carbonation level of between about 0.5 and 4.0 volumes of carbon dioxide per volume of food. The process includes contacting the formed food with carbon dioxide gas with low shear agitation. | ||||||
| 111 | Product and process for the production of a milk powder | US926380 | 1986-10-30 | US4871573A | 1989-10-03 | Hans-Ueli Bohren; Theo W. Kuypers; Niklaus Meister |
| A milk powder having lactose in essentially crystallized form and from 20% to 30% fats by weight of dry matter of which from 20% to 90% are in the free state is produced by seeding a material of lactic origin with fine lactose crystals to initiate crystallization of lactose. A dispersion forms, fats are added, and the material is spray dried. | ||||||
| 112 | Process of making buttermilk by direct acidification | US38154764 | 1964-07-09 | US3340066A | 1967-09-05 | CORBIN JR EDGAR A; LONG JOHN E |
| 113 | Method of processing cheese | US7858536 | 1936-05-08 | US2126679A | 1938-08-09 | EDWARD FREIDEL |
| 114 | Process of desiccating liquids | US5476735 | 1935-12-16 | US2067205A | 1937-01-12 | ROBISON FLOYD W; ELMER GEOFFREY D |
| 115 | Cheese and manufacture of holes therein | US38885529 | 1929-08-27 | US1898992A | 1933-02-21 | GUEST WARD E |
| 116 | Process for increasing the digestibility and pharmacological action of animal milk | US40101529 | 1929-10-19 | US1866184A | 1932-07-05 | RICHARD WEHSARG |
| 117 | 風味の良い高SNFおよび/または低乳脂肪の発酵乳およびその製造方法 | JP2013079109 | 2013-04-05 | JP5752170B2 | 2015-07-22 | 堀内 啓史; 矢野 朗; 井上 暢子 |
| 118 | Less fermented milk and a method of manufacturing the same of the lactose content | JP2011501501 | 2010-02-24 | JP5607022B2 | 2014-10-15 | 啓史 堀内 |
| 119 | Fermented milk good in flavor and having high snf and/or low milk fat, and method for producing the same | JP2013079109 | 2013-04-05 | JP2013150629A | 2013-08-08 | HORIUCHI HIROSHI; YANO AKIRA; INOUE NOBUKO |
| PROBLEM TO BE SOLVED: To roughly classify the deterioration of flavor and texture, when adding powdered skim milk to a low fat fermented milk to produce a food having low fat and high SNF, into a case caused by (a) the lowering of the milk fat content or a case caused by (b) the addition of the powdered skim milk in a high concentration, and thereby to provide a production method for improving the flavor and the texture by a more natural method without an additive for each case.SOLUTION: A method for producing a fermented milk having a nonfat milk solid content (hereinafter referred to as SNF) of 11 wt.% and/or a milk fat content of 0.1 wt.%-2.0 wt.% comprises controlling a dissolved oxygen concentration to ≤5 ppm in a fermentation milk mixture raw material mix at start of the fermentation, adding a starter to the fermentation milk raw material mix, and fermenting the mixture at 30-46°C. | ||||||
| 120 | Manufacturing methods and fermented milk of fermented milk | JP2005248541 | 2005-08-30 | JP5005897B2 | 2012-08-22 | 啓史 堀内; 朗 矢野 |
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