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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
61	桂皮アルデヒド及び亜鉛を含む組成物並びにかかる組成物の使用方法	JP2017562334	2016-05-24	JP2018516925A	2018-06-28	カマーチョ, スサーナ; ミクリグゴンザレス, ステファニー; アクティスゴレッタ, ルーカス; メイランマーリーニ, ジェニー; ルクトル, ヨハネス
組成物は、経口的に許容可能な量であり、したがって不快な口腔感覚は回避し、胃腸管においても許容可能である濃度の桂皮アルデヒドを含む。桂皮アルデヒドは亜鉛により補給され、上記組み合わせは、エネルギー消費、交感神経系の活動、又は脂肪酸化のうちの少なくとも1つを増大するのに有効であり得る。桂皮アルデヒド及び亜鉛を組み合わせて含む組成物は、体重管理を支援又は体重減量を促進する方法、肥満又は過体重を予防するための方法、及び肥満又は過体重を治療するための方法に使用できる。組成物は、インスリン感受性、耐糖能、認知能力、認知、気分、又は記憶力のうちの1つ以上を改善し得る。組成物は、血管拡張、血圧低下、体組織への血流送達の増大、タンパク質合成の活性化、成長因子放出の増大、免疫機能亢進及びこれらの組み合わせからなる群から選択される治療効果を達成し得る。【選択図】なし
62	乳化安定剤及びそれを用いた乳化安定化方法	JP2016566470	2015-12-24	JPWO2016104642A1	2017-10-12	幹松田; 武彦安枝; 健司大島; 淑立市原
本発明は、比較的少量の含有(添加)であっても、水中油型乳化物に混在する脂肪球が水中で安定的に分散され、水中油型乳化物の乳化安定性が高まる乳化安定剤、及びこの乳化安定剤を用いた乳化安定化方法を提供する。本発明の乳化安定剤は、タンパク質であるMFG−E8(milk fat globule−EGF factor 8)を有効成分として含有することを特徴とする。また、本発明の乳化安定化方法は、水中油型乳化物にMFG−E8を添加する工程を含むことを特徴とする。好適には、水中油型乳化物が乳及び/又は乳製品を含有する乳性食品であり、MFG−E8が乳由来である。
63	乳性飲料、乳性飲料の製造方法、及び乳性飲料の風味の向上方法	JP2015230454	2015-11-26	JP2017093376A	2017-06-01	中村真由美
【課題】風味豊かな乳性飲料を提供する。【解決手段】プロリンを含有する乳性飲料。当該乳性飲料が、発酵乳の風味を有してもよい。当該乳性飲料が、無脂乳固形分を3.0%未満含有し、乳酸菌数又は酵母数を1mL当たり百万未満含有してもよい。当該乳性飲料が、ヨーグルト風味の清涼飲料水であってもよい。当該乳性飲料が、プロリン以外のアミノ酸を含有しなくともよい。当該乳性飲料が、常温で保存可能であってもよい。【選択図】図4
64	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	JP2015546921	2013-11-26	JP2016505305A	2016-02-25	エムプル，ギュンター
本発明は、飲料を製造するためのポーションカプセルであって、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)の間に配置されるポーションカプセルに関する。
65	ミルク泡立て装置およびこの種のミルク泡立て装置を有するコーヒーまたはエスプレッソマシンおよび自動飲料販売機	JP2014536153	2012-08-16	JP2014533999A	2014-12-18	アエベルハルド、ブルーノ; エグリ、ペーター; モシマン、ブルーノ; ルッシ、アンドレ
ミルク泡立て装置は、使い捨て部品の形態であり交換が容易である泡生成ユニットであって、混合室と、混合室から外部につながる生成されたミルク泡のための出口と、泡生成ユニットに蒸気と空気を供給する第1の手段と、泡生成ユニットにミルクを供給する第2の手段とを備える泡生成ユニットを備え、泡生成ユニットは、脱着可能な方法で保持手段に接続させることができる。泡生成ユニットは、簡素で確実な方法で交換することができ、それと同時に蒸気と空気が泡生成ユニットに一緒に進入する第1の入口を備える第1の手段によって、また、外向きに突き出し、蒸気生成器と空気ポンプに接続され、蒸気と空気が一緒に送られる、保持手段に設けられた一体化した蒸気/空気ノズルによって、それらが脱着可能な液圧プラグ接続を形成するように設計され互いに適合された第1の入口と、蒸気/空気ノズルとによって柔軟性のある方法で作動する。【選択図】図2
66	Device for discharging milk and method for heating milk	JP2012232697	2012-10-22	JP2013085968A	2013-05-13	HEINRICH KINDLER; HEINZ OBERHOLZER; VETTERLI HEINZ
PROBLEM TO BE SOLVED: To provide a known prior art for discharging milk such that it allows wider applications and a simplified compliance with the stipulated hygienic conditions.SOLUTION: The device for discharging milk includes a pump P1 to convey milk from a storage tank 31, a flow-heater 32, an output 33 for discharging milk, and a steam generator 34. The steam generator 34 is provided cooperating with the flow-heater 32 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.
67	Storage stable concentrated dairy liquid and a method of forming the same	JP2009254076	2009-11-05	JP4917639B2	2012-04-18	ルイーズキンメルジェニファー

68	Milk rich immunoglobulins, their production and use	JP2000538683	1998-12-02	JP2002508317A	2002-03-19	オーケ、リグネル; ヨハン、インボール
(57)【要約】哺乳類母体において、初乳を含めた免疫グロブリンに富んだミルクを生産する方法が開示される。この方法は、アスタキサンチンなど少なくとも１種のキサントフィル類を含有する製剤の有効な１日用量を母体、例えば乳牛、に投与することを含んでなる。また、この方法に従って生産された、初乳を含めた免疫グロブリンに富んだミルクおよび初乳を含めたかかるミルクから得られる免疫グロブリン濃縮物も開示される。これらの生成物は、哺乳類のための栄養分として、また診断薬、ヒト医薬および獣医薬、皮膚用製剤ならびに化粧品工業のための原料として、使用することができる。
69	High-protein food product and process for making	US14851649	2015-09-11	US09723853B2	2017-08-08	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.
70	METHOD FOR THE PREPARATION OF A DAIRY GEL BY MEANS OF A HIGH PRESSURE TREATMENT	US14889360	2014-05-05	US20160143307A1	2016-05-26	Johanna Maria Jozefa Georgina LUYTEN; Everhardus Jacobus Franciscus VAN AREM; Ruben Frederik Maarten DE VRIES
A first aspect of the present invention relates to a method for the preparation of dairy gels from a dairy composition by means of a high isostatic pressure treatment. A second aspect of the present invention further relates to dairy gels obtainable by such method and a third aspect of the present invention relates to the use of such gels in food products.
71	HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING	US14851636	2015-09-11	US20150374004A1	2015-12-31	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.
72	PORTION CAPSULE AND METHOD FOR PRODUCING A BEVERAGE BY MEANS OF A PORTION CAPSULE	US14651448	2013-11-26	US20150314954A1	2015-11-05	Gunter EMPL
The invention relates to a portion capsule for producing a beverage comprising a capsule body (2), which has a capsule bottom (3) and a filling side (4), wherein a cavity (100) for accomodating a powdery or liquid beverage substrate (101) is formed between the capsule bottom (3) and the filling side (4), wherein a filter element (7) is arranged between the beverage substrate (101) and the capsule bottom (3).
73	Process for making high-protein dairy product	US14699433	2015-04-29	US09167826B1	2015-10-27	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.
74	Shelf-stable concentrated dairy liquids and methods of forming thereof	US12266083	2008-11-06	US09055752B2	2015-06-16	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.
75	BEVERAGES INCLUDING SOLID PARTICULATE MATTER	US13970019	2013-08-19	US20150050413A1	2015-02-19	Adrian M. Sepcic; Bharani K. Ashokan; Matthew N. Lecky; Rein Hirs
Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.
76	DEVICE AND METHOD FOR PRODUCING MILK FOAM AND/OR WARMED MILK	US14383252	2013-03-04	US20150024103A1	2015-01-22	Markus Bronnimann; Roland Affolter; Mark Anderson
The invention relates to a claimed device (1) for producing milk foam and/or warmed milk, comprising a steam supply line (2) that has a steam supply opening (3), said steam supply (2) comprising a tapering first nozzle (4) for obtaining a suction effect in order to suck in milk at a suction opening (5) which is arranged in said first nozzle (4). The device (1) additionally comprises an air supply device (8) for supplying air into the steam supply line (2) through an air supply opening (9). Said steam supply line (2) comprises a tapering second nozzle (10) to obtain a suction effect at the air supply opening (9) which is arranged in the second nozzle (10), and the first nozzle (4) is arranged downstream of the second nozzle (10) with regard to the steam flow direction.
77	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	US20140327162A1	2014-11-06	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.
78	METHOD AND DEVICE FOR PRODUCING COMMERCIAL MILK AND MILK HAVING REDUCED BIOLOGICAL ACTIVITY OF EXOSOMAL RIBONUCLEIC ACIDS	US13923963	2013-06-21	US20140302205A1	2014-10-09	BODO C. MELNIK
Microribonucleic acids (abbreviated: miRs) which are present in milk, in particular cow's milk, are a serious health risk which was previously unrecognized by science as contributing to the development of the diseases of civilization, such as overweight, type 2 diabetes and cancer. Those diseases may be counteracted by inactivating undesirable biological activities of the miRs of milk by removing and/or destroying milk exosomes which are 50-100 nm in size that transport the miR. This is accomplished firstly by treating the skimmed milk fraction with 20 kHz ultrasound and/or removing the milk exosomes by immunoadsorption thereof and/or addition of RNAses before further conventional milk processing. This milk treatment serves the purpose of reducing activities that are harmful to health of the miR-mediated genetic signal systems of milk to long-term consumers and thereby improving product safety of milk and further processing products thereof.
79	DEVICE FOR FOAMING MILK, BEVERAGE MAKER COMPRISING SAID DEVICE, AND METHOD FOR FOAMING MILK	US14118806	2012-05-21	US20140197554A1	2014-07-17	Torsten Bönsch; Sander Dollner; Johannes Bais; Marcus Ludwig
The present invention relates to a device for frothing up a liquid, in particular cold and/or unheated milk, having a liquid supply line for supplying the liquid, an air supply line which opens into the liquid supply line for supplying air into the liquid, a discharge line which is configured downstream of the opening of the air supply line into the liquid supply line for discharging the mixture of liquid and air, a first conveying unit, in particular a pump, which is provided for conveying the liquid through the liquid supply line and/or the mixture through the discharge line and a mixing unit which is provided downstream of the opening in the discharge line, the mixing unit including at least one narrow place or being configured as narrow place of the discharge line.
80	DEVICE FOR DISCHARGING MILK AND METHOD FOR HEATING MILK	US13656944	2012-10-22	US20130101718A1	2013-04-25	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.

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