子分类：
- A23C9/005： .{炼乳;含糖炼乳(A23C1/06和A23C1/12优先)}
- A23C9/12： .发酵奶的配制品;应用微生物或酶的处理(乳清配制品入A23C21/00)
- A23C9/14： .其中奶的化学成分受非化学处理而改性
- A23C9/15： .既不含非乳脂肪也不含非乳蛋白质的还原或复合乳制品(含有增稠物质者入A23C9/154;乳清混合物、带乳制品或牛奶成分的入A23C21/06)
- A23C9/152： .含有添加剂(含有添加剂的发酵奶配制品入A23C9/13)
- A23C9/16： .奶粉的成块或粒化;制备速溶奶粉;由此获得的产品(A23C1/05,A23C9/181优先)
- A23C9/18： .干燥且压缩的奶或半固体形式的奶
- A23C9/20： .小组A23C 9/12至A23C 9/18未包括的膳食乳制品
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | THERAPEUTIC COMPOSITION | US15686675 | 2017-08-25 | US20180105582A1 | 2018-04-19 | SIDGI SYED ANWER ABDO HASSON; ALI A. H. AL-JABRI |
| A therapeutic composition can include an herbal composition having solid material or liquid extracts from the solid material of at least one of Saussurea acrophila Diels, Saussurea ceratocarpa, and Aucklandia lappa Decne. The solid material may include one or more of parts or the whole of the stem, the bark, the flowers and the roots of one or more, but preferably all of Saussurea acrophila Diels, Saussurea ceratocarpa, and Aucklandia lappa Decne. The therapeutic composition can include camel milk, alone, or in combination with the herbal composition. The camel milk can be HIV-immunized camel milk. The HIV-immunized camel milk can be obtained by immunizing a camel against HIV by administering to the camel the modified DNA plasmids of SEQ. ID No.: 3 and SEQ ID No.: 4 and obtaining the milk from the immunized camel. | ||||||
| 22 | Milk-frothing apparatus, and coffee or espresso machine and automatic beverage vending machine having a milk-frothing apparatus of this kind | US14352388 | 2012-08-16 | US09380908B2 | 2016-07-05 | Bruno Aeberhard; Peter Egli; Bruno Mosimann; André Lüssi |
| The invention relates to a milk-frothing apparatus, in particular for a coffee or espresso machine, comprising a froth-generating unit (22) which is in the form of a disposable part, which is easy to replace, and has a mixing chamber (40), an outlet (39), which leads to the outside from the mixing chamber (40), for the generated milk froth, and first means (42) through which the froth-generating unit (22) is supplied with steam and air (53), and also second means (43) through which the froth-generating unit (22) is supplied with milk, wherein the froth-generating unit (22) can be connected to a holding means (30) in a detachable manner. The froth-generating unit (22) can be replaced in a simple and reliable manner while at the same time operating in a flexible manner by the first means comprising a first inlet (42) through which steam and air enter the froth-generating unit (22) together, by a combined steam/air nozzle (33), which projects outward and is connected to a steam generator and an air pump and through which steam and air are routed together, being provided on the holding means (30), and by the first inlet (42) and the steam/air nozzle (33) being designed and matched to one another such that they form a detachable hydraulic plug connection. | ||||||
| 23 | PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT | US14699433 | 2015-04-29 | US20150320062A1 | 2015-11-12 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 24 | Method for making a high-protein dairy product | US14270536 | 2014-05-06 | US09040107B2 | 2015-05-26 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 25 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING | US14270536 | 2014-05-06 | US20150118358A1 | 2015-04-30 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 26 | Device for discharging milk,coffee maker using same, and method for generating warm milk | US13656944 | 2012-10-22 | US08795752B2 | 2014-08-05 | Heinrich Kindler; Heinz Oberholzer; Heinz Vetterli |
| A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. | ||||||
| 27 | MILK EMULSIFYING METHOD AND UNIT | US13878388 | 2011-10-06 | US20140193558A1 | 2014-07-10 | Claudio Mosconi |
| A milk emulsifying method and unit, whereby a first flow of milk, fed along a first feed line (7) to an emulsifying chamber (5), draws a second flow of air from the outside along a second feed line (8) converging with the first feed line (7) upstream from the emulsifying chamber (5); the second flow being subjected to a repeat chopping operation, in which chopping is regulated in both frequency and duty cycle. | ||||||
| 28 | Shelf-Stable Concentrated Dairy Liquids And Methods Of Forming Thereof | US12266083 | 2008-11-06 | US20100112128A1 | 2010-05-06 | Jennifer Louise Kimmel |
| A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value Fo of at least 5 and are also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during extended storage. | ||||||
| 29 | Process for crystallizing amorphous lactose in milk powder | US09723397 | 2000-11-28 | US06548099B1 | 2003-04-15 | Brian S. Baker; Gregory T. Zerphy; Brandt C. Cook |
| The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when subjected to shearing and heating, and (b) subjecting the product of (a) to shearing and heating under conditions effective to crystallize the lactose, said heating being conducted at a temperature greater than the glass transition temperature of the lactose and below the temperature at which the product will have a burnt flavor. | ||||||
| 30 | Process of concentrating the vitamin content of milk and products | US63864932 | 1932-10-19 | US2052218A | 1936-08-25 | CHARLES DICKENS |
| 31 | Process for increasing the digestibility and pharmacological action of animal milk | US40101529 | 1929-10-19 | US1866184A | 1932-07-05 | RICHARD WEHSARG |
| 32 | Mtjltiple-sl fegt apparatus | US1420648D | US1420648A | 1922-06-27 | ||
| 33 | ポーションカプセルおよびポーションカプセルを用いて飲料を製造する方法 | JP2017073839 | 2017-04-03 | JP2017148532A | 2017-08-31 | エムプル,ギュンター |
| 【課題】製造がより簡単なフィルタ要素を有するポーションカプセルを提供する。 【解決手段】飲料を製造するためのポーションカプセルで、カプセル底部(3)と充填側(4)とを有するカプセル本体(2)を含み、粉末または液体の飲料基体(101)を収容するための空洞(100)がカプセル底部(3)と充填側(4)の間に形成され、フィルタ要素(7)が飲料基体(101)とカプセル底部(3)の間に配置され、開口形成手段(16)が、フィルタ要素(7)に穴をあけるが剛性を有するフィルタ要素(7)を貫かずに、前記フィルタ要素(7)をカプセル本体(2)に対して移動させる。 【選択図】図5b |
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| 34 | ミルク注出装置およびミルク加熱方法 | JP2012232697 | 2012-10-22 | JP6073105B2 | 2017-02-01 | ハインリッヒ・キンドラー; ハインツ・オーバーホルツァー; ハインツ・フェッテルリ |
| 35 | 弱酸性乳飲料の製造方法 | JP2014228914 | 2014-11-11 | JP2016086789A | 2016-05-23 | 今澤 武司; 林 諭 |
| 【課題】 風味および食感が良好であり、品質および物性が安定した、弱酸性の乳飲料を製造することができる方法を提供する。 【解決手段】 弱酸性乳飲料の製造方法であって、乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、上記乳原料または上記酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、上記乳原料および上記酸原料を別々に殺菌する殺菌工程、および殺菌した上記乳原料と殺菌した上記酸原料とを混合して、タンパク質の凝集が抑制されている弱酸性乳飲料を調製する混合工程を含む。 【選択図】 なし |
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| 36 | Products for the upper stomach area | JP2013523594 | 2011-08-09 | JP2013542917A | 2013-11-28 | リカルド・ジュリアン・ウェイル; セリーヌ・ヴァレンティニ |
| 本発明は、ヒトの胃上部領域のための製品に関する。 本製品は、ヒトの胃上部領域での胃酸過多に対処することができる。 本発明の製品は、一般的に経口的に、一般的に食品または補助食品として投与されるものである。 本製品は、塩基製品および胃上部領域へ有益性を提供するいくつかの作用剤を含む。 | ||||||
| 37 | Manufacturing method of acid dairy products, processing method of the milk for the, sour milk production line, the processing unit of the milk in the line | JP2007527102 | 2005-08-08 | JP4567737B2 | 2010-10-20 | アレキサンドロビッチ ソトニコフ ヴァレリー; ヴァシリエヴィチ マルチェンコ ヴィクトール |
| 38 | Shelf-stable concentrated dairy liquid and method for forming the same | JP2009254076 | 2009-11-05 | JP2010110323A | 2010-05-20 | KIMMEL JENNIFER LOUISE |
| <P>PROBLEM TO BE SOLVED: To provide a shelf-stable concentrated dairy product such as concentrated milk with improved flavor, color and mouthfeel, and a method for producing the same. <P>SOLUTION: The method eliminates any thermal treatment prior to and during concentration which may substantially cross-link casein to whey, and preferably utilizes microfiltration to produce the stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting product has a sterilization value F<SB>o</SB>of at least 5 and is also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during long-term preservation. <P>COPYRIGHT: (C)2010,JPO&INPIT | ||||||
| 39 | Manufacturing method of acid dairy products, processing method of the milk for the, sour milk production line, the processing unit of the milk in the line | JP2007527102 | 2005-08-08 | JP2008509698A | 2008-04-03 | アレキサンドロビッチ ソトニコフ ヴァレリー; ヴァシリエヴィチ マルチェンコ ヴィクトール |
| 本発明は、乳業に関しかつ長期貯蔵期間を有しかつ改善された官能特性を示す、低温殺菌された全乳または再生乳およびそれをベースとする酸乳製品を製造するために使用することができる。 該本発明により、乳をより注意深く滅菌しかつ製品のその全製造段階での再汚染を退けることが可能になる。 本発明の意味は、一般式ＨＯ−［ＰＯ ３ Ｘ］ ｎ −ＰＯ ３ Ｘ ２ ［式中、Ｘは、ナトリウム、またはカリウム、またはカルシウム、またはマグネシウム、または水素またはアンモニウムのイオンおよび３０≧ｎ≧１を表す］の、その定量値が０．４〜０．７ｇ／ｌである、乳に可溶なポリリン酸の誘導体の存在下における乳処理工程およびその後の操作を実施することからなる、酸乳製品を製造するための方法にある；乳処理は二重の低温殺菌により実施し、充填および包装は第二の低温殺菌まで６８〜７２℃の温度における封止と対応付けられており、スターターは包装される乳中に、スターター接種領域の紫外線照射時に接種しかつその後に最終的な包装容器の封止が続く。 乳を処理するための本発明による方法は、第一の低温殺菌後に、乳を飲料乳に関しては少なくとも１５分間、酸乳製品に関しては少なくとも５分間６８〜７２℃の温度で保持し、乳を前記保持温度で保持した後に真空下で施与し、その後、封止して包装された乳を１２〜３７℃の温度に冷却しかつ少なくとも３０分、前記温度で保持することにある。 第二の低温殺菌を１０℃／秒に等しいかまたはそれより大きい加熱速度で６８〜７２℃の温度に乳を加熱することにより保持した後に実施する。 酸乳製品の製造方法を実施するための製造ラインの構造的なデザインおよび乳処理方法を実施するために使用される乳を処理するための装置の構造的なデザインも開示されている。 | ||||||
| 40 | COMPOSITIONS COMPRISING CINNAMALDEHYDE AND ZINC AND METHODS OF USING SUCH COMPOSITIONS | US15573562 | 2016-05-24 | US20180125885A1 | 2018-05-10 | Susana Camacho; Stephanie Michling Gonzalez; Lucas Actis Goretta; Jenny Meylan Merlini; Johannes Le Coutre |
| Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The cinnamaldehyde is supplemented by zinc, and the combination can be effective to increase at least one of energy expenditure, sympathetic nervous system activity, or fat oxidation. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to support weight management or promote weight loss, a method for preventing obesity or overweight, and a method for treating obesity or overweight. The composition can improve one or more of insulin sensitivity, glucose tolerance, cognitive performance, cognition, mood or memory. The composition can achieve a therapeutic effect selected from the group consisting of blood vessel dilation, reduced blood pressure, increased delivery of blood flow to tissues in the body, stimulation of protein synthesis, increased release of growth factors, enhanced immune function, and combinations thereof. | ||||||
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