| 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 | 制造发酵的乳产品的方法 | CN201480010465.3 | 2014-02-26 | CN105163596A | 2015-12-16 | 比吉特·盖尔; 约瑟夫·梅耶尔; 托马斯·雷彻诺埃 |
| 本发明涉及制造发酵的乳产品的方法。该方法可以使用简单紧凑的设备设置进行，其允许品质一致的生产。 | ||||||
| 2 | 空化的发酵乳制品 | CN201480082867.4 | 2014-10-21 | CN106998718A | 2017-08-01 | A.米蒙尼; J.罗梅罗; P.德蒙特 |
| 公开了具有至少5重量%的蛋白含量的空化的发酵乳制品和通过使发酵的乳制品通过空化器形成这些空化的发酵乳制品的方法。优选的乳制品为酸奶或希腊酸奶。 | ||||||
| 3 | JPH07500242A - | JP50019193 | 1992-05-13 | JPH07500242A | 1995-01-12 | |
| 4 | 複数回水切りしたヨーグルトを製造するシステム | JP2016526709 | 2014-07-17 | JP2016524910A | 2016-08-22 | アナスタシアディス，アキレス; コウマノウディス，ニコラオス; ピツィニス，ニコラオス; ハジゲオルギウ，アルテミス |
| 本発明は、水切りヨーグルトの工業的製造システムについて記載しており、このシステムによると、分離手段による自然な水切りが可能であり、原材料を最適に使用して、原材料にかかるストレスを可能な限り少なくし、水切り後に除去するホエイの有用成分のロスを可能な限り少なくし、各製造バッチにおける最終製品の特性の安定性を最適なものにすることができる。本発明は、原料ミルクの物理化学的特性、殺菌と均質化の条件、培養条件等の、水切り工程の上流側(すなわち、水切り工程前)の工程の重要な条件、及び、最終的に水切りしたヨーグルトが、水切りリグから出る時に所望の物理化学的特性(タンパク質、脂質、全硬度)を有するように、水切りに使用する適切に選択され配置されたメンブレンのスタックについて述べている。水切り工程中に、ヨーグルトは連続して少なくとも2回水切りが行われ、やはり、最終結果を実現するための重要な要件である冷却条件、梱包前の保存、梱包条件等の工程は水切りの下流側(すなわち、水切り工程後)に実装される。【選択図】なし | ||||||
| 5 | 漉した発酵乳製品を調製するための方法 | JP2015554256 | 2013-01-25 | JP2016505275A | 2016-02-25 | フランソワーズ・ワリン; パオラ・フラビ; フランソワ・コレ; アルムデナ・ビルバオ; ドニ・パケ; パスカル・クレペル; ローラン・マルシャル |
| 本発明は、加熱処理工程、高圧ホモジナイゼーション工程、発酵工程、分離工程、及びスムージング工程を含む、漉した発酵乳製品を製造するための方法に関する。 | ||||||
| 6 | 後酸性化の制御が改善された発酵乳製品の製造方法 | JP2016573563 | 2015-06-18 | JP2017522012A | 2017-08-10 | ガリーグ クレステル; ギレラデン クレスチャン; チュリッチ−バウデン ミリヤナ; ヤンセン トマス; ビアゲルンド ミミ; レッティアー ブッフホルン ゲーレ; イプ サアアンスン キム; クレステンスン ナナ; スベーネ クラウス; リース セーアン; バスチャン ピーダスン マーティン; オディノ ジャン−マリー; ヒメネス ルシアーナ; ランシオー パスカル; ドゥンツァン ハム; チョーン ミーン シュー |
| 本発明は、次の工程:(a)前記発酵が、前記乳に存在する1又は複数の炭水化物を代謝できる乳酸菌を含むスターター培養物により開始される工程、(b)前記発酵が、発酵の間、1又は複数の炭水化物の濃度の低下により終結される工程、及び(c)前記低下がまた、前記乳酸菌の代謝活性により少なくとも引き起こされる工程、を含んで成る、発酵された乳製品の製造方法を提供する。さらに、本発明は、ホエーの少なくとも一部が、発酵乳製品から分離される工程を包含するそれぞれの方法を提供する。 | ||||||
| 7 | The preparation of angiotensin converting enzyme inhibition peptide-containing whey | JP2000593192 | 2000-01-11 | JP4371292B2 | 2009-11-25 | 崇 上山; 修二 北村 |
| 8 | JPH07502050A - | JP50019493 | 1992-05-13 | JPH07502050A | 1995-03-02 | |
| 9 | ACID WHEY WITH STABLE LACTOSE CONTENT | US15570975 | 2016-05-03 | US20180289029A1 | 2018-10-11 | Luis De La Cruz; Thierry Saint-Denis |
| The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions. | ||||||
| 10 | PLANT-BASED YOGURT PRODUCT AND METHOD OF MAKING SAME | US15933904 | 2018-03-23 | US20180271126A1 | 2018-09-27 | Matthew C. Mecray |
| A method for making a plant-based yogurt product, by combining and mixing a predetermined amount of pulse of legumes, a predetermined amount of seeds and/or nuts, and a predetermined volume of water to create a first mixture. Then combining a predetermined amount of soy beans with water to create a second mixture that and heating it to a near boiling temperature, combining and mixing the first mixture and the second mixture. Then heating the combined mixture to between about 175 to about 190° F. for a predetermined time period, cooling, and adding a bacterial culture to the combined mixture and maintaining the combined mixture at between about 110° F. and about 120° F. | ||||||
| 11 | AERATED STRAINED FERMENTED DAIRY COMPOSITIONS AND METHODS FOR PREPARATION | US15037101 | 2014-09-19 | US20170258102A1 | 2017-09-14 | Darin HAIDER; Katie MOELLER; Reed TAYLOR |
| The present disclosure relates to aerated strained fermented dairy compositions and processes for making aerated strained fermented dairy compositions. In particular, an aerated strained fermented dairy composition is disclosed that includes a strained fermented dairy ingredient, gelatin, and an emulsifier composition, where the aerated strained fermented dairy composition has a lower density than the strained fermented dairy ingredient. | ||||||
| 12 | METHOD OF PRODUCING A FERMENTED MILK PRODUCT WITH IMPROVED CONTROL OF POST ACIDIFICATION | US15317682 | 2015-06-18 | US20170135360A1 | 2017-05-18 | Christel GARRIGUES; Christian GILLELADEN; Mirjana CURIC-BAWDEN; Thomas JANZEN; Mimi BIRKELUND; Gäelle Lettier BUCHHORN; Kim lb SOERENSEN; Nanna CHRISTENSEN; Claus SVANE; Soeren RIIS; Martin Bastian PEDERSEN; Jean-Marie ODINOT; Luciana JIMENEZ; Pascal LANCIAUX; Duncan HAMM; Choon Ming SIEW |
| The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product. | ||||||
| 13 | PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT | US14763030 | 2013-01-25 | US20150320061A1 | 2015-11-12 | Françoise Warin; Paola Flabbi; François Corret; Almuden Bilbao; Denis Paquet; Pascal Crepel; Laurent Marchal |
| The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step. | ||||||
| 14 | Method for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and method for producing whey | US10719173 | 2003-11-20 | US20050074500A1 | 2005-04-07 | Shuji Kitamura; Takashi Ueyama |
| There are disclosed methods for producing fermented milk and whey that enable effective production in high yield of fermented milk and whey having high content of an ACEI peptide that is highly safe and applicable to pharmaceuticals, functional foods, health foods, and the like. The methods are: a method including the steps of mixing lactic acid bacteria and a starting material containing milk by stirring to prepare a mixed material, and fermenting the mixed material under stirring so that curd pieces and whey containing an angiotensin converting enzyme inhibitory peptide are generated, whereby fermented milk containing the curd pieces and the whey containing the angiotensin converting enzyme inhibitory peptide is produced; and a method including the steps of subjecting the resulting fermented milk to centrifugation and/or filter pressing to separate and recover whey. | ||||||
| 15 | Yogurt production process and products | US10147246 | 2002-05-13 | US20030211218A1 | 2003-11-13 | Antoine J. Cote; Timothy T. Johnson |
| Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt base is produced having a viscosity of at least 75,000 cps. at time of manufacture and a total solids content of 27% to 31% by weight. The process involves rapid cooling to arrest fermentation under reduced backpressure by dispensing into a zone at atmospheric pressure followed by a shear step to modify viscosity to provide a high solids, high viscosity yogurt product. The high viscosity yogurt is particularly suitable for use as a component in parfait style yogurt products with at least one intermediate fruit layer. The high viscosity yogurt more effectively supports a fruit layer and facilitates fabrication of such parfait yogurt products. The yogurt base can further be characterized as increasing in viscosity by up to 25% from time of manufacture to time of consumption. | ||||||
| 16 | Method of making a snack food | US09693421 | 2000-10-20 | US06562393B1 | 2003-05-13 | Gary L. Kerrigan; Craig J. Schroeder; Roy A. Barham; John J. Strandholm; Michael J. Pagel |
| An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged. | ||||||
| 17 | Snack food product method | US09808542 | 2001-03-14 | US06537603B2 | 2003-03-25 | Gary L. Kerrigan; Craig J. Schroeder; Roy A. Barham; John J. Strandholm; Michael J. Pagel |
| An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged. | ||||||
| 18 | Enzyme systems | US150045 | 1993-11-17 | US5624684A | 1997-04-29 | Richard C. Fuisz |
| Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the physical and/or chemical structure of the carrier. The matrix suspends the enzyme for protection, delivery, dispersion and activation at the desired time and under selected conditions. Methods of producing the enzyme carrying matrix and enhanced enzyme products are also disclosed. | ||||||
| 19 | Liquid Edible Dips | US15463413 | 2017-03-20 | US20180092375A1 | 2018-04-05 | Joshua Young |
| A liquid edible dip that includes a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose based composition may be a strained yogurt and the second lactose based composition may be an evaporated milk powder. | ||||||
| 20 | Method for preparing concentrated fermented milk products and fresh cheeses | US15548768 | 2016-02-05 | US20180014550A1 | 2018-01-18 | Tom Kristian Hoffmann |
| The present invention relates to a method of preparing sour dairy products wherein the amount of acid whey as a by-product is considerably reduced. In particular, the sour dairy products are concentrated fermented milk products including all kinds of strained yoghurt such as Greek yoghurt, labneh and skyr, as well as fresh cheeses such as cream cheeses and quark, and other products which are concentrated after fermentation. | ||||||
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