| 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 | Foaming component and a powder containing the same | JP2001513249 | 2000-07-25 | JP4381641B2 | 2009-12-09 | ウフハイル、ゲルハルト; ヴュアタス、ジル; ショーンマン、アンネマリー; ビスペリンク、クリスティアーン |
| 122 | Flavor is good, creams and methods for their production with excellent emulsion stability at the time of distribution and storage | JP2002375775 | 2002-12-26 | JP4236246B2 | 2009-03-11 | 正 中坪; 博 加藤; 小松恵徳; 茂 玉井 |
| 123 | Dairy products and production process | JP2001542762 | 2000-12-11 | JP4226822B2 | 2009-02-18 | アシュレー ケルス，ブライアン; ビジャヤ バースカー，ガヌガパティ |
| 124 | Method of manufacturing containers beverage of a roast | JP2002023109 | 2002-01-31 | JP4135061B2 | 2008-08-20 | 俊雄 五領田; 裕紀子 水上; 英一 野澤; 祐子 長田 |
| 125 | Method for producing fermented milk, and fermented milk | JP2005248541 | 2005-08-30 | JP2007060940A | 2007-03-15 | HORIUCHI HIROSHI; YANO AKIRA |
| PROBLEM TO BE SOLVED: To provide a method for producing fermented milk by which fermented milk having mellow flavor conventionally obtained only through low-temperature long-time fermentation and having softness of texture suitable for dessert type yoghurt (pre-fermented yoghurt) can be obtained at normal fermentation temperature for normal fermentation time: and to provide fermented milk obtained by the method. SOLUTION: The method for producing fermented milk comprises reducing addition of starter to be added to fermentation milk mix to 10 wt.% from 25 wt.%, and thereafter reducing the concentration of dissolved oxygen in the fermentation milk mix to ≤5 ppm to perform fermentation so as to obtain fermented milk having fine texture, mellow flavor suitable for dessert yoghurt, and loose texture at normal fermentation temperature in a short fermentation time. COPYRIGHT: (C)2007,JPO&INPIT | ||||||
| 126 | Fermented yogurt was carbonation | JP51919896 | 1995-12-11 | JP3647876B2 | 2005-05-18 | リン ヴィー オグデン |
| 127 | Method for producing butter milk-related milk product and milk processed product each having good flavor | JP2002357515 | 2002-12-10 | JP2004187539A | 2004-07-08 | KUBOTA YASUSHI; TAKEUCHI YUKINARI; HAYASHI SATOSHI; ORII NAOKI; NAKATSUBO TADASHI |
| PROBLEM TO BE SOLVED: To provide a method for producing a butter milk-related milk product and a milk processed product, by which milk flavor inherent in butter milk is maintained and improved so as to widen the usage of the butter milk-related milk product and the milk processed product. SOLUTION: The method for producing the butter milk-related milk product or the milk processed product comprises preparing a part or the whole of butter milk and/or butter serum by fractionating milk and/or a milk product in a solution state. In the process, the concentration of dissolved oxygen in the solution is lowered in advance by pouring inert gas, or the like, into the solution when heating the milk and/or the milk product before being prepared by fractionating, and/or the butter milk and/or the butter serum after being prepared by fractionating in order to sterilize the solution thereof, and/or to maintain/improve the flavor thereof and/or to prevent deterioration of the physical properties thereof. COPYRIGHT: (C)2004,JPO&NCIPI | ||||||
| 128 | Method for producing packed roasted drink | JP2002023109 | 2002-01-31 | JP2003219848A | 2003-08-05 | GORYODA TOSHIO; MIZUKAMI YUKIKO; NOZAWA HIDEKAZU; OSADA YUKO |
| <P>PROBLEM TO BE SOLVED: To provide a method for producing a drink which is obtained by roasting a raw material and then subjecting the roasted raw material to an extraction treatment or the like and has a good quality. <P>SOLUTION: This method for producing the packed roasted drink is characterized by carrying out processes for roasting a raw material for the roasted drink and then charging and sealing the roasted raw material in a vessel in a sterile atmosphere, performing the extraction of the roasted raw material or the preparation of a suspension of the roasted raw material with sterile water, and using a sterile inert gas atmosphere as the sterile atmosphere in at least one portion of the processes. <P>COPYRIGHT: (C)2003,JPO | ||||||
| 129 | Foaming component and a powder containing the same | JP2001513249 | 2000-07-25 | JP2003505098A | 2003-02-12 | ウフハイル、ゲルハルト; ヴュアタス、ジル; ショーンマン、アンネマリー; ビスペリンク、クリスティアーン |
| (57)【要約】 本発明は食品および飲料に増強された泡を生成する粉末の可溶性起泡剤成分に関する。 粉末の可溶性起泡剤成分粒子は炭水化物およびタン白質および捕集ガスを含有するマトリックスから形成される。 ガスは圧縮され、液体を添加すると可溶性起泡剤成分１ｇにつき環境条件で少なくとも約１ｍｌのガスを遊離する。 可溶性クリーマ粉末に使用する場合、増強された量の泡を発生する。 | ||||||
| 130 | Method for sterilizing milk or the like by substituting dissolved oxygen with nitrogen gas, and nitrogen gas- substituting apparatus | JP25630099 | 1999-09-09 | JP2001078665A | 2001-03-27 | KAMIYA SATORU; TOYODA KATSU; INAGAKI HIROKI; TAKEUCHI YUKINARI; KUDO SHUNICHI |
| PROBLEM TO BE SOLVED: To improve flavor by reducing the smell of sterilization when sterilizing milk or the like. SOLUTION: This method for sterilizing milk or the like by substituting dissolved oxygen with nitrogen gas comprises using means for directly mixing the nitrogen gas with and dispersing the nitrogen gas into the milk or the like, in combination with means for spraying the milk or the like not including the nitrogen gas mixed therewith on the milk or the like with the mixed and dispersed nitrogen gas stored in the nitrogen gas tank 11 in a nitrogen gas atmosphere to reduce the amount of the dissolved oxygen in the milk or the like by the substitution of the nitrogen gas, and sterilizing the substituted milk or the like. COPYRIGHT: (C)2001,JPO | ||||||
| 131 | Method and nitrogen gas substitution apparatus for sterilizing dissolved oxygen in milk or the like is substituted with nitrogen gas | JP25630099 | 1999-09-09 | JP3091752B1 | 2000-09-25 | 俊一 工藤; 哲 神谷; 宏樹 稲垣; 幸成 竹内; 活 豊田 |
| 【要約】 【課題】 この発明は、牛乳等の殺菌するにあたって、
殺菌臭の発生を低下させて風味を改善することを目的としたものである。 【解決手段】 牛乳等の溶存酸素を窒素ガスと置換して殺菌する方法において、牛乳等に窒素ガスを直接混合分散する手段と、窒素ガスを混入していない牛乳等を、窒素ガス雰囲気下の窒素ガス置換タンク内に貯留された窒素ガスを混合分散した牛乳等に、上方からノズルで噴霧する手段とを併用して、窒素ガスとの置換により牛乳等の溶存酸素量を低下させた後、殺菌することを特徴とする牛乳等の溶存酸素と窒素ガスと置換して殺菌する方法。 |
||||||
| 132 | Beverage, the product, including a method for manufacturing and beverage drinks | JP53224296 | 1996-04-15 | JPH11503920A | 1999-04-06 | ダン，アレキサンダー・リチャード; ネイラー，リチャード・ジョン; バクスター，アンドリュー; ボルト，ピーター・スティーブン |
| (57)【要約】 加圧飲料容器内に、溶解しているガスを有するミルク分含有飲料を入れる。 容器の口をあける場合及び飲料を供給する場合に、溶解しているガスが放出されて、飲料中に分散する気泡を生成する。 このことによって、ミルクセーキのような効果が形成される。 ガスは、亜酸化窒素であってよい。 飲料には、香料及び／又はアルコールが加えられていてもよく、７〜１２％の脂肪分を含んでいてもよい。 | ||||||
| 133 | JPS5951247B2 - | JP15671479 | 1979-12-03 | JPS5951247B2 | 1984-12-13 | JAIMU IDARUGO; ERUNESUTO DARAN |
| 134 | Carbon dioxide containing jelly food and producing same | JP11897177 | 1977-10-05 | JPS5452761A | 1979-04-25 | ONO HOKOSHI; AKINO YOUICHI |
| 135 | Freeze-Dried, Dairy or Dairy-Substitute Compositions and Methods of Making and Using | US15207926 | 2016-07-12 | US20160316775A1 | 2016-11-03 | Scott Peterson; Frank Welch; Thomas Burkholder; Norman Jager; Giovanna Aleman |
| A freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier are disclosed. Methods of using and making thereof are also disclosed. | ||||||
| 136 | Freeze-Dried, Aerated Dairy or Dairy-Substitute Compositions and Methods of Making Thereof | US15067446 | 2016-03-11 | US20160192670A1 | 2016-07-07 | Scott Peterson; Frank WELCH; Thomas BURKHOLDER; Norman JAGER; Giovanna ALEMÁN |
| Freeze-dried, aerated yogurt products that include dairy or dairy-substitute compositions and an emulsifier are disclosed, along with methods of producing and using same. | ||||||
| 137 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME | US14981823 | 2015-12-28 | US20160106137A1 | 2016-04-21 | 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. | ||||||
| 138 | Process for producing fermented milk and fermented milk | US11570356 | 2005-06-10 | US09161552B2 | 2015-10-20 | 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. | ||||||
| 139 | Enriched Coffee Creamer | US14511033 | 2014-10-09 | US20150099038A1 | 2015-04-09 | Washica Little |
| An enriched whipped coffee creamer provides nutritional supplements and energy enhancing compounds. The enriched whipped coffee creamer includes a creamer base, a nutritional supplement, an energy enhancing source, an anti-oxidant source, and an emulsifying agent. The nutritional supplements, the energy enhancing sources, and anti-oxidant source are mixed into the creamer base. Due to the mixture naturally separating into layers, the present invention includes the emulsifying agent to lengthen the time which the mixture is homogenous. The enriched whipped coffee creamer is designed to be stored and dispensed from a canister, and barometrically pasteurized to retain the potency of the nutritional supplements at high temperatures. A propellant is used to expel the enriched whipped coffee creamer from the canister by increasing the pressure within the storage vessel. The enriched whipped coffee creamer is aerated as it exits the canister to provide a light consistency that can decorate the surface of a beverage. | ||||||
| 140 | METHOD AND SYSTEM FOR ENTRAPPING PRESSURIZED GAS IN POWDERED FOOD OR BEVERAGE PRODUCTS | US13885970 | 2011-11-14 | US20150017298A1 | 2015-01-15 | 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. | ||||||
QQ群二维码
意见反馈
意见反馈