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 具有活菌群的新鲜的浓稠稠度的酸奶芝士、由其制备的涂有巧克的酸奶甜点及其生产方法 CN201680015863.3 2016-01-13 CN107427017A 2017-12-01 A·拉科斯
发明涉及具有活菌群的、新鲜的、浓稠稠度的酸奶芝士,和涉及由其制作的酸奶甜点(一种产品系列),所述酸奶甜点涂有巧克酱或可可或,且为棒状形式,所述酸奶甜点的主要成分为具有活菌群的、新鲜的、浓稠稠度的酸奶芝士,所述酸奶芝士通过使用可能的额外处理成熟细菌酸奶起始物进行生产,所述额外处理使用有机酸,所述细菌酸奶起始物为奶、或优选使用的奶粉重调奶(比普通奶具有显著高的浓稠度),或通过超滤浓缩的奶或者奶粉。剪切,加热凝乳,并且移除所形成的乳清。本发明还涉及生产上述产品的方法。
2 一种生产鲜奶皮的方法 CN201610708741.4 2016-08-18 CN106376654A 2017-02-08 霍雪岭; 王鹏飞
发明公开了一种生产鲜奶皮的方法,包括如下步骤:将过滤后的鲜奶以按比例灌装到不锈盆中,将不锈钢盆放置入浴锅中,按设定参数依次进行加热、翻扬起泡沫、保温、冷却处理;冷却结束后,使用小刀沿鲜奶皮与盆的接触边划开,用小刀挑起鲜奶皮的一,将挑起工具放入鲜奶皮的底部中线位置,挑起并沿中线折叠,然后将挑起的鲜奶皮放入-28℃冷库中进行速冻30分钟,速冻完毕后进行真空包装,并放入-18℃库中进行冷冻保存。本发明通过大量实验获得了生产鲜奶皮各工序参数和环境参数,完全实现全程工艺参数数据化,保障了产品质量,所得鲜奶皮产品质量稳定,有助于鲜奶皮的大规模生产。
3 食欲増進剤としてのヒドロキシフラバノン JP2017504393 2015-07-26 JP2017523183A 2017-08-17 ベロニカ ソモザ; バーバラ ローム; キャスリン リスト; マーク ピグニタ; クリスティーナ ホックコグラー; ジェイコブ レイ; サビーネ ウイダー; ゲルハルト クラマー
式(I)の化合物は、(1)ホモエリオジクチオール、(2)エリオジクチオール、(3)ヘスペレチン及び(4)ステルビンの群から選択され、血液中のセロトニンレベル及び遊離脂肪酸濃度に影響を与えることで緩和及び予防できる症状の治療に用いられる。本発明の好ましい一実施形態は、式(I)の化合物に関連する使用であり、(1)ホモエリオジクチオール、(2)エリオジクチオール、(3)ヘスペレチン及び(4)ステルビンの群から選択され、いずれの場合にもC−2における立体中心は、R体又はS体である。好ましくは、R体又はS体の両方の混合物が使用され、特にS体が強化された混合物が好ましい。式(I)の化合物は、好ましくは2R及び/又は2Sエナンチオマーの形態で使用されるため、好ましい実施例は、式(I)の化合物を2R及び/又は2Sエナンチオマーの形態として使用することである。
4 COMPOUNDS FOR THE TREATMENT OF MYOTONIC DYSTROPHY US15526188 2015-11-13 US20170312285A1 2017-11-02 Ruben ARTERO ALLEPUZ; Josep CASTELLS BOLIART; José Ignacio BORRELL BILBAO; Beatriz LLAMUSI TROÍSI; Ariadna BARGIELA SCHÖNBRUNN; Piotr KONIECZNY; Marta PASCUAL GILABERT; Jordi TEIXIDÓ CLOSA; Roger ESTRADA TEJEDOR; Alejandro LÓPEZ GONZÁLEZ
The present invention relates to a compound of formula (I), provided that this compound is not caffeine, for use in the treatment of myotonic dystrophy type 1 and type 2. The present invention also relates to compositions comprising the compound of formula (I). The present invention further relates to new compounds which are dimers of compounds of formula (I).
5 CELLULOSE-ADIPATE-#-CYCLODEXTRIN STRUCTURE, AND PREPARATION METHOD THEREFOR US15327990 2015-07-22 US20170143016A1 2017-05-25 Sang Jae PARK; Byung Sik KANG
The present invention relates to a structure composed of β-cyclodextrin, a linker and a supporter, and a preparation method thereof. The cellulose-adipate-β-cyclodextrin structure of the present invention is effective in removing cholesterol from foods, and the use of the cellulose-adipate-β-cyclodextrin structure may reduce the onset of adult and chronic diseases due to excessive intake of cholesterol, thereby contributing to maintenance, recovery and promotion of health.
6 EMULSION WITH LUPINE PROTEIN US15389635 2016-12-23 US20170105441A1 2017-04-20 Peter EISNER; Regina FISCHL; Stephanie MITTERMAIER; Christian ZACHERL; Simone TOELSTEDE; Dorothee JACOBS; Klaus SCHREIBER; Andrea HICKISCH
The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.
7 生きた活性培養物を有する、固形のフレッシュヨーグルトチーズ、およびそれから作られ、チョコレートで覆われたヨーグルトデザート、ならびにそれらの調製のためのプロセス JP2017555853 2016-01-13 JP2018505694A 2018-03-01 アッティラ ラコシ
本発明は、硬い粘稠性であり、フレッシュヨーグルトチーズを基に作られ、チョコレートまたはココア風味のアイシングでコーティングされ、生細菌叢を有し、矩形のデザインであるヨーグルトデザートピース製品(製品ライン)に関し、その主な成分は、生細菌叢を有し、硬い粘稠性であり、乳、または粉乳からで乳よりも濃厚な粘稠性に還元された乳、または限外ろ過により濃縮された乳、または粉乳で濃縮された乳から得られるフレッシュヨーグルトチーズであり;その凝乳は、ヨーグルト培養物、その時々の補充的酸性処理により;凝乳の切断、加熱による凝固、および分離乳清の分離により得られる、並びにこれらの製造方法に関する。
8 ルピナスタンパク質を含むエマルション JP2016576051 2015-06-15 JP2017519513A 2017-07-20 アイスナー,ペーター; フィシュル,レジーナ; ミッターマイヤー,シュテファニー; ザハル,クリスチャン; トールシュターダ,シモネ; ヤコブス,ドロテー; シュライバー,クラウス; ヒキシュ,アンドレア
本発明は、ルピナス(ハウチワマメ)タンパク質と中に乳化させた植物性油脂とを少なくとも含むエマルション、および該エマルションの製造方法に関する。本発明のエマルションは、該エマルション中のルピナスタンパク質の質量分率が3%未満であることを特徴とする。本願で提案するエマルションは、レオロジー特性、色、匂いおよび味の点で乳に匹敵するものであり、無味無臭の様々な牛乳代替製品へとさらに加工することができる。
9 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.
10 Cellulose-adipate-#-cyclodextrin structure, and preparation method therefor US15327990 2015-07-22 US09907328B2 2018-03-06 Sang Jae Park; Byung Sik Kang
The present invention relates to a structure composed of β-cyclodextrin, a linker and a supporter, and a preparation method thereof. The cellulose-adipate-β-cyclodextrin structure of the present invention is effective in removing cholesterol from foods, and the use of the cellulose-adipate-β-cyclodextrin structure may reduce the onset of adult and chronic diseases due to excessive intake of cholesterol, thereby contributing to maintenance, recovery and promotion of health.
11 SOLID STATE, FRESH JOGURT CHEESE WITH LIVE AND ACTIVE CULTURES AND CHOCOLATE COVERED YOGURT DESSERT MADE OF IT, AND PROCESS FOR THEIR PREPARATION US15543796 2016-01-13 US20170367358A1 2017-12-28 Attila Rakosi
Yogurt dessert piece products are of firm consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavored icing, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of firm consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the separation of the separated whey, and method for producing them.
12 DAIRY-BASED SNACK PRODUCTS AND METHOD OF MANUFACTURE OF SAME US14198893 2014-03-06 US20150250197A1 2015-09-10 Sergey Konchakovskiy
A portable dairy-based snack food product is provided with similar shape, appearance and convenience as a conventional candy bar where inner core is replaced with healthier more nutritional dairy based filling mixture. The dairy based filling mixture is composed of a yogurt based product and a dairy based product. The mixture is enrobed by an edible shell. The yogurt based product may be of any type, including Greek yogurt. The dairy based product is selected from the group consisting of soft cheese, cheese curd, farmers cheese, cottage cheese, ricotta cheese, cream cheese, neufchâtel cheese and mixtures thereof.
13 FRESH, THICK-CONSISTENCY YOGHURT CHEESE WITH LIVE BACTERIAL FLORA, CHOCOLATE-COATED YOGHURT DESSERTS MADE THEREFROM, AND METHOD FOR PRODUCING SAME EP16737123 2016-01-13 EP3245874A4 2018-07-18 RÁKOSI ATTILA
The invention relates to yogurt dessert piece products (a product line) of solid consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavoured coating, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of solid consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the
14 Hydroxyflavone als Appetitanreger EP14179087.3 2014-07-30 EP2990036A1 2016-03-02 Somoza, Veronika; Rohm, Barbara; Liszt, Kathrin; Pignitter, Marc; Hochkogler, Christina; Ley, Jakob; Widder, Sabine; Krammer, Gerhard

Die Erfindung betrifft die Verwendung von Hydroxyflavone der Formel (I) oder deren Salze, als Appetitanreger, vorzugsweise in oral konsumierbaren Produkten, welche ausgewählt sind aus der Gruppe bestehend aus Lebensmitteln (insbesondere flüssige oder feste, einschließlich Halbfertigwaren), Futtermitteln und Arzneimitteln (pharmazeutische Zubereitungen).

15 COMPOUNDS FOR THE TREATMENT OF MYOTONIC DYSTROPHY EP15797925.3 2015-11-13 EP3217985A1 2017-09-20 ARTERO ALLEPUZ, Ruben; CASTELLS BOLIART, Josep; BORRELL BILBAO, José Ignacio; LLAMUSI TROÍSI, Beatriz; BARGIELA SCHÖNBRUNN, Ariadna; KONIECZNY, Piotr; PASCUAL GILABERT, Marta; TEIXIDÓ CLOSA, Jordi; ESTRADA TEJEDOR, Roger; LÓPEZ GONZÁLEZ, Alejandro
The present invention relates to a compound of formula (I), provided that this compound is not caffeine, for use in the treatment of myotonic dystrophy type 1 and type 2. The present invention also relates to compositions comprising the compound of formula (I) as defined herein. The present invention further relates to new compounds which are dimers of compounds of formula (I).
16 EMULSION MIT LUPINENPROTEIN EP15729810.0 2015-06-15 EP3160246A1 2017-05-03 EISNER, Peter; FISCHL, Regina; MITTERMAIER, Stephanie; ZACHERL, Christian; TOELSTEDE, Simone; JACOBS, Dorothee; SCHREIBER, Klaus; HICKISCH, Andrea
The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass fraction of < 3 % in the emulsion. The rheological properties, color, and smell and taste of the emulsion are comparable to those of cow milk and can be processed to various neutral substitute dairy products.
17 COMPOUNDS FOR THE TREATMENT OF MYOTONIC DYSTROPHY EP15797925.3 2015-11-13 EP3217985B1 2018-09-12 ARTERO ALLEPUZ, Ruben; CASTELLS BOLIART, Josep; BORRELL BILBAO, José Ignacio; LLAMUSI TROÍSI, Beatriz; BARGIELA SCHÖNBRUNN, Ariadna; KONIECZNY, Piotr; PASCUAL GILABERT, Marta; TEIXIDÓ CLOSA, Jordi; ESTRADA TEJEDOR, Roger; LÓPEZ GONZÁLEZ, Alejandro
The present invention relates to a compound of formula (I), provided that this compound is not caffeine, for use in the treatment of myotonic dystrophy type 1 and type 2. The present invention also relates to compositions comprising the compound of formula (I) as defined herein. The present invention further relates to new compounds which are dimers of compounds of formula (I).
18 FRESH, THICK-CONSISTENCY YOGHURT CHEESE WITH LIVE BACTERIAL FLORA, CHOCOLATE-COATED YOGHURT DESSERTS MADE THEREFROM, AND METHOD FOR PRODUCING SAME EP16737123.6 2016-01-13 EP3245874A1 2017-11-22 Rákosi, Attila

The invention relates to yogurt dessert piece products (a product line) of solid consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavoured coating, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of solid consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the

19 MILK OR DAIRY PRODUCT ON THE BASIS OF COW'S, GOAT'S, SHEEP'S, BUFFALO'S OR MARE'S MILK EP15197179.3 2015-12-01 EP3031331A1 2016-06-15 Spirko, Jozef

The subject-matter is that milk and dairy products, such as treated milk, treated creams (such as treated cream, whipping cream, pressure packed cream, whipped cream), modified milks and modified dairy products, flavoured milk and flavoured liquid dairy products, fermented products - fermented milk products (such as yogurts, acidophilus milk, kefir, kefir milk, yogurt containing alternative culture, concentrated fermented milk, dairy products enriched with added dairy cultures, fermented products thermally treated after fermentation process), condensed dairy products, dried milk, milk proteins including caseinates, cheese (such as non-ripening cheese including fresh cheese, ripening cheese, blue cheese, steamed cheese, whey cheese, curdled cheese, barrelled cheese, bryndza (sheep's milk cheese), cheese products, processed cheese, processed cheese products, milk for making cheese), butter and other milk fats, buttermilk contain 0.01 to 45 vol% of colostrum referring to the whole mixture. Cow's, goat's, sheep's, buffalo's or mare's milk or mixture thereof can be used for production of the said products.

20 Compounds for the treatment of myotonic dystrophy EP14382449.8 2014-11-14 EP3020403A1 2016-05-18 Artero Allepuz, Ruben; Castells Boliart, Josep; Borrell Bilbao, José Ignacio; Llamusi Troisi, Beatriz; Bargiela Schénbrunn, Ariadna; Konieczny, Piotr; Pascual Gilabert, Marta; Teixidó Closa, Jordi; Estrada Tejedor, Roger; López González, Alejandro

The present invention relates to a compound of formula (I), provided that this compound is not caffeine, for use in the treatment of myotonic dystrophy type 1 and type 2. The present invention also relates to compositions comprising the compound of formula (I) as defined herein. The present invention further relates to new compounds which are dimers of compounds of formula (I).

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