| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | Whipped yogurt products and method of preparation | US10393839 | 2003-03-21 | US20030224089A1 | 2003-12-04 | Eric R. Engesser; Michael D. Engesser; Maeve Murphy; James E. McGuire |
| 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. | ||||||
| 162 | 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 | US10216922 | 2002-08-13 | US06637318B2 | 2003-10-28 | 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 means in which nitrogen gas is directly mixed with and dispersed in milk or the like and a means 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 means of substitution of the dissolved oxygen with nitrogen gas, followed by subjecting to sterilization. | ||||||
| 163 | 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 | US10216922 | 2002-08-13 | US20030015101A1 | 2003-01-23 | 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 means in which nitrogen gas is directly mixed with and dispersed in milk or the like and a means 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 means of substitution of the dissolved oxygen with nitrogen gas, followed by subjecting to sterilization. | ||||||
| 164 | Shelf stable carbonated milk beverage | US10021651 | 2001-12-19 | US20020114872A1 | 2002-08-22 | 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. | ||||||
| 165 | Carbonated fortified milk-based beverage and method of making carbonated fortified milk-based beverage for the supplementation of essential nutrients in the human diet | US09473252 | 1999-12-27 | US06403129B1 | 2002-06-11 | 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. | ||||||
| 166 | METHOD OF EFFECTING IMPROVED CHOCOLATE PROCESSING USING NOBLE GASES | US08378086 | 1995-01-25 | US20020068120A1 | 2002-06-06 | KEVIN C. SPENCER |
| A method of improving the aromas and/or the flavor of chocolate or a precursor thereof or a chocolate-containing product comprising injecting a gas or gas mixture into the chocolate, precursor thereof or chocolate-containing product in containing means or into the containing means, container, the gas or gas mixture comprising an element selected from the group consisting of argon, krypton, xenon and neon or a mixture thereof substantially saturating the chocolate, precursor thereof or chocolate containing product with the gas or gas mixture; maintaining said saturation substantially throughout the volume of the storage container and during substantially all the time that the chocolate, precursor or chocolate-containing product is stored in said container. | ||||||
| 167 | Method of preserving foods using noble gases | US08232460 | 1994-04-22 | US06342261B1 | 2002-01-29 | Kevin C. Spencer |
| A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas. | ||||||
| 168 | Method and apparatus for applying volatile substances to materials | US09100616 | 1998-06-19 | US06265006B1 | 2001-07-24 | Andrew Stirling Inglis; David James Lark |
| This invention relates to a method and apparatus for applying volatile substances, particularly microbicidal substances, to materials such as foods, pharmaceutical products and ingredients thereof for the purpose of achieving at least partial microbial decontamination and/or shelf-life extension. The volatile substance, which is preferably carbonic acid, acetic acid, hydrogen peroxide and mixtures thereof, are entrained in a carrier gas and preferably applied to the material at an over-pressure of up to 3 bar (2250 mm Hg) above atmospheric pressure. | ||||||
| 169 | Procedure for the metered addition of copper ions in cheese production | US575647 | 1990-08-31 | US5003869A | 1991-04-02 | Claus Fabricius |
| For the metered addition of copper ions in cheese production in a stainless steel kettle(a) CO.sub.2 is introduced into the added water,(b) copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,(c) the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions and(d) the added water containing CO.sub.2, copper ions and enzymes is added to the raw milk for the cheese production.An apparatus for carrying out this procedure is characterized by(a) an electrolyzing tank (10) having an anode (11), a cathode (12) and a vent (13),(b) means (1, 2, 3, 4, 6) for feeding added water into the electrolyzing tank (10),(c) means (5, 7, 8, 9) for the metered addition of CO.sub.2 to the added water,(d) a mixing tank (16) having a mixing device (17),(e) means (14) for draining the added water from the electrolyzing tank (10) into the mixing tank (16),(f) means (15) for adding enzymes to the mixing tank (16),(g) a milk kettle (19) having a mixing device (20) and(h) means (18) for draining the added water from the mixing tank (16) into the milk kettle (18). | ||||||
| 170 | Procedure for the metered addition of copper ions in cheese production | US365548 | 1989-06-13 | US4981703A | 1991-01-01 | Claus Fabricius |
| A process for the metered addition of copper ions in cheese production in a stainless steel kettle is disclosed whereinCO.sub.2 is introduced into water which is to be added,copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions andthe added water containing CO.sub.2, copper ions and enzymes is added to the milk for the cheese production. | ||||||
| 171 | Carbon dioxide containing jelly and process for preparing the same | US912295 | 1978-06-02 | US4197325A | 1980-04-08 | Hokoto Ono; Yoichi Akino |
| Disclosed is a carbonated jelly which is prepared by hermetically charging gelatin or high-molecular polysaccharide capable of forming a jelly with a sweetener, an organic acid, water or fruit juice and other ingredient along with carbon dioxide into a receptacle, heating the resulting product to form a sol containing carbon dioxide and cooling the sol thus obtained. | ||||||
| 172 | Method of making cheese | US3560224D | 1969-09-16 | US3560224A | 1971-02-02 | CLAESSON CARL OLOF; CLAESSON ELLA MARJORY HELENA |
| IN THE PROCESSING OF MILK TO PRODUCE CHEESE, IT IS INITIALLY TREATED BY ADDING CARBON DIOXIDE THERETO, PREFERABLY UNTIL THE MILK ACQUIRES A PH VALUE OF ABOUT 6.0 TO 6.5, WHEREBY DIFFERENCES IN THE COAGULATION PROPERTIES OF DIFFERENT BATCHES OF MILK ARE REDUCED, THE COAGULATION TIME IS REDUCED AND A WELL DEVELOPED CURD IS OBTAINED.
|
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| 173 | Method of spray drying liquid food products | US22359962 | 1962-09-12 | US3222193A | 1965-12-07 | HANRAHAN FRANCIS P |
| 174 | Process for treating cheese | US66438223 | 1923-09-24 | US1639828A | 1927-08-23 | WHEELER JOHN H; MURRAY SCOTT HENRY |
| 175 | 견과류우유 | KR1020140053689 | 2014-05-02 | KR1020150126238A | 2015-11-11 | 김서희 |
| 1.우유에견과류가루나견과류액을넣거나견과류전체를넣거나,견과류를작게조각내서우유에넣어맛있는우유를제조한다. 2.직접넣는방법이나액을넣거나가루를넣는방법중 1개나 2개 3개동시선택할수있다. 3.정백당이나설탕,꿀등의맛을내는재료를넣을수있다. 4.비타민이나영양제,유산균,이산화탄소나스파클링을내는종류의재료나,탄산을첨가할수 있다. | ||||||
| 176 | 분말화 가용성 음료 믹스 | KR1020147009489 | 2012-09-10 | KR1020140061509A | 2014-05-21 | 와르네리필리쁘프랑수아; 위앵강-지아드알레상드라; 벨라미-데스깡멜라니에밀리; 도레이르얀 |
| 본 발명은, 액체로 재구성시 수저로 뜰 수 있는 음료를 제조하기에 적합한 분말화 가용성 즉석 음료 믹스에 관련되며, 상기 음료 믹스는 적어도 하나 이상 타입의 가용성 음료 성분 및 적어도 탄수화물 및 가압하 포획된 기체를 포함하는 매트릭스를 포함하는 가용성 거품형성제 성분을 포함하며, 가용성 거품형성제 성분이 60중량% 이상의 양으로 즉석 음료 분말 내에 존재함. | ||||||
| 177 | 발효유의 제조 방법 및 발효유 | KR1020087005088 | 2006-08-29 | KR101282467B1 | 2013-07-04 | 호리우치,히로시; 야노,아키라 |
| 본 발명은 발효유 믹스에, 발효유 믹스 전량에 대하여 0.2∼0.8 중량%의 양으로 스타터를 첨가하는 단계, 믹스 속의 용존 산소 농도를 5 ppm 이하로 저감시키는 단계, 및 스타터의 첨가 및 용존 산소 농도의 저감 후에 발효를 행하는 단계를 포함하는 발효유의 제조 방법에 관한 것이다. | ||||||
| 178 | 대두 분말 또는 두유를 함유하는 탄산 음료 | KR1020127005157 | 2010-07-30 | KR1020120052357A | 2012-05-23 | 기츠타카,히로시; 호리오,사치오; 오다기리,히사; 혼조,가오리; 나가야스,마치코 |
| 본 발명의 목적은 대두 분말 또는 두유를 함유하고, 대두 유래의 영양소와 양호한 풍미와 함께, 탄산의 상쾌한 풍미를 구비하면서, 대두 유래 성분의 함량이 많은 경우에도 대두 유래 성분이 응고되지 않고 안정하게 유지되는 탄산 음료를 제공하는 것이다. 대두 분말 및/또는 두유를 함유하는 탄산 음료에 있어서 pH를 5.7 이상으로 설정함으로써, 대두 유래 성분이 응고되지 않고 안정하게 유지될 수 있어, 대두 유래의 영양소와 양호한 풍미와 함께, 탄산의 상쾌한 풍미를 구비시키는 것이 가능하게 된다.
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| 179 | 발효유의 제조법 및 발효유 | KR1020067026317 | 2005-06-10 | KR1020070022087A | 2007-02-23 | 호리우치히로시; 이노우에노부코; 오리이나오키 |
| 발효 촉진 물질 등을 이용하지 않고 발효가 촉진되는 발효유 제조법; 및 선행 기술의 제품으로는 나타나지 않는 치밀함 및 순함을 갖는, 상기 방법으로 제조된 신규한 발효유는 유통 단계에서 조직이 붕괴되지 않는 단단한 조직을 갖는다. 연구 결과, 불활성 기체로 그를 대체하여 발효 개시시 발효유 원료의 용존 산소를 감소시킴으로써 발효 효율이 상승될 수 있다는 것을 발견했다. 추가로, 일반적인 온도에서 상기 상태에서의 발효는 발효 시간을 단축시키는 발효유 제조법을 제공하여 생산성 증가를 실현한다는 것을 발견했으며, 일반적인 것보다 더 낮은 온도에서의 발효는 일반적인 발효 시간에서의 선행 기술의 저온 장시간 발효에서 수득되는 것보다 월등한, 치밀하며 순한 풍미를 가진, 유통 단계에서 붕괴되지 않는 단단한 조직을 갖는 신규한 발효유를 수득할 수 있으며, 상기 방법으로 그러한 발효유가 제공된다는 것을 발견했다. 상기 발견을 근거로 해당 방법 및 발효유가 완성되었다. | ||||||
| 180 | 우유 제품 및 그의 제조방법 | KR1020027007339 | 2000-12-11 | KR1020020071883A | 2002-09-13 | 바스카가누가파티비자야; 켈스브리언애슬리 |
| 본발명은반투명한우유음료및 그의제조방법에관한것이다. 상기음료는 (a)pH 5.6-8.0, 바람직하게는 pH 5.6-7.0, 더바람직하게는 pH 5.7-6.5 범위의 pH를갖는불투명한우유개시물질을제공하고; (b)상기물질의투과율(교환기로부터분리되는경우)이적어도 5%, 바람직하게는적어도 25%, 더바람직하게는적어도 40%가될 때까지상기개시물질의적어도일부와양이온교환기를접촉시키고; (c)적어도 5%, 바람직하게는적어도 25%, 더바람직하게는적어도 40%의투과율을유지하면서반투명한우유시료와다른우유시료를선택적으로혼합함에의해서제조될수 있으며, 상기우유음료는우유음료와같은청량음료에베이스로사용될수 있으며, 이는탄산화될수 있는것을특징으로한다. | ||||||
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