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 |
|---|---|---|---|---|---|---|
| 81 | METHOD OF PREPARING GREEN MILK POWDER | US13319503 | 2011-03-30 | US20120177803A1 | 2012-07-12 | Xinyue Xu |
| The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2-5 cm away from the ground when the tender plant grows to 25-45 cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant. | ||||||
| 82 | METHOD OF CO-FILLING A DAIRY PRODUCT AND CO-FILLED COMPOSITE DAIRY PRODUCT | US13124338 | 2009-09-29 | US20110200718A1 | 2011-08-18 | François Swertvaegher; Jean-Marie Delattre; Jean Moreau |
| The present invention concerns a method for producing a composite dairy product by co-filling viscous components and obtaining a spiral or spiral-like product aspect. Advantageously, the method does not require rotational movements of filling nozzles for obtaining the product aspect and thus provides a reduction in the overall complexity of the filling equipment. The composite dairy product comprises a container comprising at least one transparent portion, and wherein a viscous component is visible as a substantially discontinuous stretch on said transparent portion of the container. | ||||||
| 83 | Milk product containing milk fat, and process of producing same | US29720152 | 1952-07-03 | US2638418A | 1953-05-12 | KEMPF CLAYTON A; SUTHERLAND NEIDLINGER JOY; STEWART JR AUBREY P; SHARP PAUL F |
| 84 | Milk products | US9544236 | 1936-08-11 | US2117681A | 1938-05-17 | SANNA ANTHONY R; LEON SANNA FILIP |
| 85 | 저장-안정성 농축 액상유 및 그의 제조 방법 | KR1020090106317 | 2009-11-05 | KR101788313B1 | 2017-10-19 | 키멜,제니퍼루이스 |
| 개선된향미, 색및 식감을갖는저장-안정성농축유제품, 예컨대농축우유및 그의제조방법이제공된다. 방법은농축단계이전및 농축단계중에카제인을유장에실질적으로가교시킬수도있는어떠한열 처리도배제하며, 감소된양의유장및 락토스를갖는안정한농축액상유를제조하기위해바람직하게는정밀여과를사용한다. 얻어진제품은살균수치 F가 5 이상이고, 또한고온살균중에겔화및 갈색화에저항성를갖고, 장기간의저장기간동안에겔화에저항성을갖는다. | ||||||
| 86 | 산성 단백질 음료 | KR1020177008435 | 2015-09-16 | KR1020170069204A | 2017-06-20 | 시마유고; 사이토쓰토무; 가쓰라아쓰야; 사토다쿠미; 아다치노리후미 |
| 본발명의목적은, 단백질을비교적다량으로배합하는경우이더라도장기간에걸쳐서침전이발생하기어렵고, 액중에서의단백질의분산이안정하게유지되는산성의액상음료를제공하는것에있다. 단백질을함유하는원료의적어도 1개가, 특정한요건을충족시키는분말상단백소재이며, 단백질함량이 1중량% 이상이고, 또한대두다당류또는/및완두다당류를단백질의분산안정제로서포함하고, 액상이면서또한 pH3∼5인것을특징으로하는산성단백질음료. | ||||||
| 87 | 만능 크림 소스 및 이의 제조 방법 | KR1020160085733 | 2016-07-06 | KR101711814B1 | 2017-03-03 | 이명숙 |
| 본발명은만능크림소스및 이의제조방법에관한것으로서, 빵, 파스타, 돈까스, 생선까스, 치킨등에토핑하여섭취할수 있는만능크림소스및 이의제조방법에관한것이다. 본발명의제조방법에따라제조되는만능크림소스는우유와크림을혼합한종래의일반크림소스재료에양파, 양송이및 감자를함께익혀이를믹서기로분쇄함으로써우유와크림의단조로운맛과느끼한맛을개선하는효과가있으므로식품산업에이용가치가높다. | ||||||
| 88 | 고칼슘 액상 스프 조성물 및 이의 제조 방법 | KR1020030032348 | 2003-05-21 | KR1020040100131A | 2004-12-02 | 고호영; 염창훈; 김완식; 전정욱; 전호남 |
| PURPOSE: A high calcium liquid soup composition containing milk, sesame, fresh cream and butter as major component is provided. It contains rich calcium and has excellent palatability a nutty and soft taste. CONSTITUTION: The high calcium liquid soup composition includes 10 to 20% by weight of milk, 8 to 14% by weight of sesame or its paste, 5 to 10% by weight of fresh cream and 1 to 10% by weight of butter as major component, based on the total weight of the composition. The major component is mixed with fresh vegetables or raw cereal, flavors, spices or the like and heated to give a final product. The final product contains more than 10mg of calcium based on total weight(100ml). | ||||||
| 89 | DEVICE FOR FOAMING MILK, BEVERAGE MAKER COMPRISING SAID DEVICE, AND METHOD FOR FOAMING MILK | PCT/EP2012002155 | 2012-05-21 | WO2012159729A8 | 2013-02-28 | BOENSCH TORSTEN; DOLLNER SANDER; BAIS JOHANNES; LUDWIG MARCUS |
| The invention relates to a device for foaming a liquid, in particular cold and/or unheated milk, comprising a liquid feed line for feeding the liquid, an air feed line that opens into the liquid feed line for feeding air into the liquid, a discharge line that is formed downstream of the opening of the air feed line into the liquid feed line for discharging the mixture of liquid and air, a first conducting unit, in particular a pump, which is provided for conducting the liquid through the liquid feed line and/or for conducting the mixture through the discharge line, and a mixing unit that is provided downstream of the opening in the discharge line, said mixing unit comprising at least one constriction or being designed as a constriction of the discharge line. | ||||||
| 90 | METHOD FOR PREPARING GREEN MILK POWDER | EP11794385.2 | 2011-03-30 | EP2474231B1 | 2018-08-08 | Xu, Xinyue |
| The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2ˆ¼5cm, away from the ground when the tender plant grows to 25-45cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant. | ||||||
| 91 | FOOD COMPOSITION, CONTAINING LACTOCOCCUS STRAIN AS ACTIVE INGREDIENT, FOR ALLEVIATING HANGOVER | EP15854493 | 2015-10-29 | EP3222157A4 | 2018-06-06 | KIM WON YONG; CHOI WOO JIN; KONKIT MAYTIYA; CHO SUNG LIM |
| The present invention relates to a food composition for alleviating hangovers, the food composition containing, as an active ingredient, at least one strain selected from the group consisting of Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus raffinolactis, or a culture liquid thereof culture medium. Specifically, functional cream cheese is prepared using five species of Lactococcus strains above having the ability to decompose ethanol and acetaldehyde. Such functional cream cheese is preferably used for a functional health food for alleviating hangovers, and extensively, acetaldehyde, which is an ethanol decomposition product, is decomposed to minimize the accumulation of acetaldehyde that may cause cancer in the body. In addition, the functional cream cheese, as a cheese starter for lowering a unit cost compared with cream cheese available in the market, can be differentiated from cream cheeses sold in the market. | ||||||
| 92 | A METHOD AND SYSTEM FOR PRODUCING MILK POWDER | EP16194860.9 | 2016-10-20 | EP3311672A1 | 2018-04-25 | INNINGS, Fredrik |
A method and system for producing milk powder from a milk product, comprising shearing (220) the milk product in a shear unit that is installed for decreasing the viscosity of the milk product, and drying (218) the milk product by removing water until milk powder is obtained.
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| 93 | COMPOSITIONS COMPRISING CINNAMALDEHYDE AND ZINC AND METHODS OF USING SUCH COMPOSITIONS | EP16725116.4 | 2016-05-24 | EP3302453A1 | 2018-04-11 | CAMACHO, Susana; MICHLIG GONZALEZ, Stéphanie; ACTIS GORETTA, Lucas; MEYLAN MERLINI, Jenny; LE COUTRE, Johannes |
| 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. | ||||||
| 94 | PORTIONSKAPSEL UND VERFAHREN ZUR HERSTELLUNG EINES GETRÄNKS MIT EINER PORTIONSKAPSEL | EP13799256.6 | 2013-11-26 | EP2931629A1 | 2015-10-21 | EMPL, Günter |
| 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 accommodating 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). | ||||||
| 95 | MILCHSCHÄUMVORRICHTUNG SOWIE KAFFEE- BZW. ESPRESSOMASCHINE UND GETRÄNKEVERKAUFSAUTOMAT MIT EINER SOLCHEN MILCHSCHÄUMVORRICHTUNG | EP12748216.4 | 2012-08-16 | EP2768357B1 | 2015-10-14 | AEBERHARD, Bruno; EGLI, Peter; MOSIMANN, Bruno; LÜSSI, André |
| 96 | Shelf-stable concentrated dairy liquids and methods of forming thereof | EP09252557.5 | 2009-11-05 | EP2183976B1 | 2015-05-06 | Kimmel, Jennifer Louise |
| 97 | MILCHSCHÄUMVORRICHTUNG SOWIE KAFFEE- BZW. ESPRESSOMASCHINE UND GETRÄNKEVERKAUFSAUTOMAT MIT EINER SOLCHEN MILCHSCHÄUMVORRICHTUNG | EP12748216.4 | 2012-08-16 | EP2768357A1 | 2014-08-27 | AEBERHARD, Bruno; EGLI, Peter; MOSIMANN, Bruno; LÜSSI, André |
| 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. | ||||||
| 98 | PRODUCT FOR THE UPPER GASTRIC SPHERE | EP11755287.7 | 2011-08-09 | EP2603097A1 | 2013-06-19 | WEILL, Ricardo, Julian; VALENTINI, Céline |
| The invention concerns a product for the upper gastric sphere of humans. The product can address acidity in upper gastric sphere of humans. The product of the invention is typically to be administered orally, typically as food or food supplement. The product comprises a base product and several agents that provide benefits to the upper gastric sphere. | ||||||
| 99 | Shelf-stable concentrated dairy liquids and methods of forming thereof | EP09252557.5 | 2009-11-05 | EP2183976A2 | 2010-05-12 | Kimmel, Jennifer Louise |
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.
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| 100 | IMMUNOGLOBULIN-RICH MILK, PRODUCTION AND USE THEREOF | EP98962742.7 | 1998-12-02 | EP1039889A1 | 2000-10-04 | LIGNELL, ke; INBORR, Johan |
| A method of producing immunoglobulin-rich milk, including colostrum, in mammalian mothers, is described. The method comprises administration of an effective daily dosage of a preparation containing at least one type of xanthophylls, such as astaxanthin, to said mothers, e.g. cows. Immunoglobulin-rich milk, including colostrum, produced according to the method and immunoglobulin concentrates derived from such milk, including colostrum, are also disclosed. Theses products may be used as nutrient for mammals, and as raw material for diagnostics, human and veterinary medicines, dermatologic preparations and cosmetics industry. | ||||||
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