子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | 原料乳及び殺菌乳における異常風味抑制方法及び当該方法を用いて処理された殺菌乳 | JP2007521327 | 2006-06-14 | JPWO2006134979A1 | 2009-01-08 | 敏弘 大森; 早苗 佐藤; 竹内 幸成; 幸成 竹内; 神谷 哲; 哲 神谷; 浩 越膳 |
| 【課題】原料乳及び殺菌乳における異常風味を抑制する方法及び当該方法を用いて処理され、品質や風味の良い牛乳の製造に供される殺菌乳を提供する。【解決手段】牛乳の処理工程における搾乳から殺菌処理までの過程において溶存酸素濃度を低下させる処理を行う。溶存酸素濃度を低下させる処理は搾乳から72時間経過するまでに行う。溶存酸素濃度を低下させる処理を行った後、殺菌処理までの間、溶存酸素濃度が低い状態を維持する。異常風味の抑制は、原料乳の自発性酸化臭の抑制、ヘキサナールの生成及び/又は増加の抑制、加熱臭の抑制、サルファイド類の生成及び/又は増加の抑制の中のいずれか一つを、あるいは、複数を行うものである。【選択図】図1 | ||||||
| 82 | High-pressure treatment of the bioactive composition | JP2008500657 | 2006-03-08 | JP2008533002A | 2008-08-21 | ジョセフ キャロル，ティモシー; アンソニー コレット，マイケル; アレハンドロ ゴンザレス−マーティン，ミゲル; ウィリアム デッカー，ジェイムズ; アンバラル パテル，ハスムク; ウィリアム ルベルス，マーク |
| 本発明は、少なくとも１つの生物活性成分の所望の活性を保持しながら、少なくとも１つの不要な微生物の成長を阻害するための少なくとも１つの生物活性成分を含む生物活性組成物を加圧処理する方法に関する。 当該生物活性成分は、１若しくは複数のタンパク質、タンパク質加水分解物、１若しくは複数の脂質又は脂質分解物、１若しくは複数の炭水化物、１若しくは複数のプロバイオティック因子、あるいはその混合物から選択される。 当該加圧処理は、約３５０〜１０００ＭＰａの所定の圧力で実施される。 | ||||||
| 83 | Method for manufacturing concentrated liquid dairy product | JP2007249320 | 2007-09-26 | JP2008161181A | 2008-07-17 | HESTEKIN JAMIE ALLEN; GALER CHAD DAVID |
| PROBLEM TO BE SOLVED: To provide a method for forming sterile or substantially sterile concentrated milk liquid such as milk without carrying out any significant heat treatment. SOLUTION: This method includes the formation of milk concentrate by concentrating starting milk from a concentration of about 2× to one of about 7× by using an ultrafiltration membrane. Afterwards, the milk concentrate is filtered by using a microfilter so that sterile or substantially sterile concentrated milk can be provided. As for the obtained concentrated milk, all bacteria is about 0.5 percent or less, and colony forming unit of spore forming bacteria per gram is less than about 5. Substantially, the sterile concentrated milk undergoes no significant heat treatment during working. COPYRIGHT: (C)2008,JPO&INPIT | ||||||
| 84 | Method for pasteurized cheese products cheese product manufactured by, and the method | JP2003509869 | 2002-07-03 | JP2004521649A | 2004-07-22 | クライリンガー、クレメンス |
| 【課題】低温殺菌チーズ製品のための方法、および該方法によって製造されたチーズ製品を提供する。
【解決手段】本発明は、高静水圧法を用いた低温殺菌乳製品のための方法に関する。 さらに特には、本発明は、乳製品を低温殺菌するための方法に関し、該方法はａ）チーズ製品自体または適切な容器に包装されたチーズ製品を、高静水圧処理用機械の流体が充填された圧縮チャンバー中に置き、次いでその圧縮チャンバーを封着することと、ｂ）前記圧縮チャンバー内の圧力を、４０００bar〜６０００barの範囲の圧力が達せられるまで、約１〜１０分間上昇させることと、ｃ）前記圧縮チャンバー内の圧力を、０℃〜２５℃の範囲の温度で約２〜１０分間維持することと、ｄ）大気圧まで減圧し、該圧縮チャンバーを開放して前記乳製品を取り出すことという操作段階を含む。 この方法で製造された乳製品は、未処理の同一製品と比較して改良された特性を有し、これは特に、大きい消化性と良い保存性を有することを特徴とする。 |
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| 85 | MANUFACTURE OF STRAINED FERMENTED DAIRY PRODUCTS | US15570940 | 2016-05-03 | US20180295847A1 | 2018-10-18 | Luis De La Cruz; Casey McCormick; Laurent Marchal; Thierry Saint-Denis |
| The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used. | ||||||
| 86 | Time and temperature band | US15431183 | 2017-02-13 | US09953505B1 | 2018-04-24 | Charissa Thornton Fitch |
| A time and possibly a temperature device connects to a container with a band extending circumferentially around a portion of the container. The device has an input, a processor and a display permitting a countdown timer to be initiated relating to a status of goods in the container. For some embodiments, if temperature exceeds set ranges for specific times, step reductions, such as 10% or more can be deducted from the remaining time. The display can provide an indication of the status of the material in the container, and some embodiments provide for remote alerting to a remote communications device, such as a phone. | ||||||
| 87 | Method for eliminating bacteria from food | US15189463 | 2016-06-22 | US09693579B2 | 2017-07-04 | Lex Camany |
| The present invention discloses a method to eliminate gram negative bacterial pathogens from food or produce. This method includes the steps of exposing produce or food to an electrically conductive medium having an anode and a cathode; inserting the anode of the electrically conductive medium into a water flume; connecting the cathode of the electrically conductive medium to a conveyor belt to convey the produce or food through the water flume for increasing the negative electrostatic charge on the surface of the pathogen cells selected to cause cell lysis; and attaching one or more misters to the roof of a water chamber to disperse the water in the water chamber. When DC current is applied to any pathogen cell that is gram negative, it overrides the internal governing electrostatic charge controlling the pathogen cell causing cell lysis. This is the “Achilles heel” of gram negative bacteria pathogen cells. | ||||||
| 88 | LIQUID COMPRISING ANIMAL PROTEIN AND A CARBOXY-C1-C3-ALKYL CELLULOSE | US15220589 | 2016-07-27 | US20160330990A1 | 2016-11-17 | Anne Adden; Roland Adden; Britta Huebner-Keese |
| An animal protein can be stabilized in a liquid of a pH of 5.5 to 8.0 against precipitation induced by heat-treatment or bivalent cations or both by incorporating into the liquid a carboxy-C1-C3-alkyl cellulose, having a particle size such that no more than 15 weight percent of the particles pass a 63 micrometer mesh screen, no more than 40 weight percent of the particles pass a 200 micrometer mesh screen and not more than 10 weight percent of the particles are retained on a 1000 micrometer mesh screen, in an amount of 0.005 to 0.055 g of carboxy-C1-C3-alkyl cellulose per g of animal protein. | ||||||
| 89 | LIQUID COMPRISING ANIMAL PROTEIN AND A CARBOXY-C1-C3-ALKYL CELLULOSE | US13978781 | 2012-01-26 | US20130309387A1 | 2013-11-21 | Anne Adden; Roland Adden; Britta Huebner |
| An animal protein can be stabilized in a liquid of a pH of 5.5 to 8.0 against precipitation induced by heat-treatment or bivalent cations or both by incorporating into the liquid a carboxy-C1-C3-alkyl cellulose, having a particle size such that no more than 15 weight percent of the particles pass a 63 micrometer mesh screen, no more than 40 weight percent of the particles pass a 200 micrometer mesh screen and not more than 10 weight percent of the particles are retained on a 1000 micrometer mesh screen, in an amount of 0.005 to 0.055 g of carboxy-C1-C3-alkyl cellulose per g of animal protein. | ||||||
| 90 | LIQUID PRODUCT PRESSURE TREATMENT METHOD AND DEVICE | US13826856 | 2013-03-14 | US20130302211A1 | 2013-11-14 | Andrei Alexandrovich Volkov; Nikolay Vladislavovich Arofikin; Alexander Yurievich Kolesnov |
| A method and device related to a liquid product pressure and (optionally) temperature treatment method reduces the level of microorganisms in the liquid product to a preselected level. Utilizing the method, liquid product is diffused in a chamber with the speed of pressure variation of liquid product in one embodiment of about 109 Pa/sec. The preferred speed of the diffused drops is about 10 m/sec. The liquid product can optionally be heated before or during diffusion, and is preferably heated as a diffused liquid product by mixing it with superheated steam. | ||||||
| 91 | PROCESS AND EQUIPMENT FOR STERILIZING LIQUID FOODS AT LOW TEMPERATURE THROUGH DECOMPRESSION AND/OR GREAT LINEAR OR ROTATORY ACCELERATIONS | US13699245 | 2011-05-19 | US20130122159A1 | 2013-05-16 | Francisco José Duarte Vieira |
| The present disclosure employs two principles:The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the cytoplasmic and organelle liquids of the contaminative organisms, thereby causing the death of the contaminative organisms. This process can be accomplished at low temperatures near the freezing points of the liquids to be treated, thereby preserving all the molecules of the nutrients that get lost with the higher temperature used in the pasteurization process.The second principle consists of subjecting the liquids to be treated, conformed in droplets or fine sprays, to great linear or rotatory accelerations, or both, which can reach up to 1,000 times the gravitational acceleration on Earth's surface, through frontal, tangential or oblique shocks. These shocks have lethal effects on the cell membranes, organelles and, mainly, cytoskeleton and organelle architecture of the contaminative organism cells. | ||||||
| 92 | High pressure processing of bioactive compositions | US11908106 | 2006-03-08 | US08062687B2 | 2011-11-22 | Timothy Joseph Carroll; Hasmukh Ambalal Patel; Miguel Alejandro Gonzalez-Martin; James William Dekker; Michael Anthony Collett; Marc William Lubbers |
| The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired level activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa. | ||||||
| 93 | High Pressure Processing of Bioactive Compositions | US11908106 | 2006-03-08 | US20080317823A1 | 2008-12-25 | Timothy Joseph Carroll; Hasmukh Ambalal Patel; Miguel Alejandro Gonzalez-Martin; James William Dekker; Michael Anthony Collett; Marc William Lubbers |
| The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired level activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa. | ||||||
| 94 | LIQUID FOODS AND PROCESS FOR PRODUCING THE SAME | US12187800 | 2008-08-07 | US20080299271A1 | 2008-12-04 | Takashi INOUE; Wakako Kato; Kenji Yamaguchi |
| The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current passage treatment. Since the invention can prevent quality deterioration of coffee or milk composition over a long period of time without using additives and also improve safety, it is appropriate for producing canned coffee, milk-containing coffee or milk-containing tea drink to be sold in vending machines or can warmers. Further, since the invention can improve the antioxidation ability of foods, the resulting foods can suppress the in-vivo increase of active oxygen and free radicals, it greatly contributes to health. | ||||||
| 95 | Method Of Producing Concentrated Liquid Dairy Products | US11616428 | 2006-12-27 | US20080160134A1 | 2008-07-03 | Jamie Allen Hestekin; Chad David Galer |
| A method is provided for forming aseptic or substantially aseptic concentrated dairy liquid, such as dairy milk, without significant heat treatment. In one form, the method first concentrates a starting dairy milk to about 2× to about 7× concentration using an ultrafiltration membrane to form a dairy concentrate. Thereafter, the dairy concentrate is filtered using a microfiltration membrane to provide the aseptic or substantially aseptic concentrated dairy milk. The resultant concentrated dairy milk has less than about 0.5 percent total bacteria and less than about 5 colony forming units of spore forming bacteria per gram. The substantially aseptic concentrated dairy milk is not subjected to significant heat treatment during processing. | ||||||
| 96 | Method and apparatus for treating a fluid | US10488742 | 2002-09-06 | US20050016925A1 | 2005-01-27 | Servatius Hubertus Notermans |
| A fluid is passed through pores in an electrically insulating membrane. Arranged on the membrane (10a-2,20) are conductive layers (22a, 22b), which are interrupted at the pores. Between the two layers a voltage is applied. The fluid to be treated enters the apparatus by inlet (16) and leaves it by outlet (18). The fluid contains microorganisms or more in general cell material. The voltage is at least so high that a cell wall of the microorganisms is deactivated (for instance perforated) while they flow through the pores. | ||||||
| 97 | Liquid foods and process for producing the same | US10481894 | 2002-07-03 | US20050008741A1 | 2005-01-13 | Takashi Inoue; Wakako Kato; Kenji Yamaguchi |
| The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current passage treatment. Since the invention can prevent quality deterioration of coffee or milk composition over a long period of time without using additives and also improve safety, it is appropriate for producing canned coffee, milk-containing coffee or milk-containing tea drink to be sold in vending machines or can warmers. Further, since the invention can improve the antioxidation ability of foods, the resulting foods can suppress the in-vivo increase of active oxygen and free radicals, it greatly contributes to health. | ||||||
| 98 | Process and apparatus for reduction of microorganisms in a conductive medium using low voltage pulsed electrical energy | US10017383 | 2001-12-18 | US06787105B2 | 2004-09-07 | John A. Robbins |
| A process and apparatus are provided for reducing microorganisms in a conductive medium using a low voltage pulsed electrical energy. | ||||||
| 99 | Method for killing microorganisms in liquids | US835173 | 1997-04-07 | US5837303A | 1998-11-17 | Steven Mark Hayden |
| An improved method for treating liquid foodstuffs to prolong their shelf life wherein the liquid is exposed to intense agitation, preferably through sonication, to disrupt cell walls and membranes of any microorganisms present in the liquid. The liquid is either simultaneously or subsequently exposed to an electrical field. The intense agitation disrupts the cell walls and membranes of the microorganisms so that an electrical current can be introduced through any openings formed in the cell walls and membranes and through their intracellular matrices to kill the microorganisms. It is preferable to expose the liquids to torsional forces so that any microorganisms will be rotating through the stationary electrical field. As a result any openings in the cell walls and membranes of the microorganisms will at some point become aligned with the electrical field so that current can be introduced within the cells to destroy the microorganisms. | ||||||
| 100 | Sterilization of liquids | US68468046 | 1946-07-19 | US2540223A | 1951-02-06 | TOLMAN JOHN A |
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