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 |
|---|---|---|---|---|---|---|
| 61 | REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF | US15597264 | 2017-05-17 | US20180070604A1 | 2018-03-15 | Denis CARRIGAN; Erika CURRAN; Denise KEEHAN; Richard WHITE |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk. | ||||||
| 62 | Method for preparing concentrated fermented milk products and fresh cheeses | US15548768 | 2016-02-05 | US20180014550A1 | 2018-01-18 | Tom Kristian Hoffmann |
| The present invention relates to a method of preparing sour dairy products wherein the amount of acid whey as a by-product is considerably reduced. In particular, the sour dairy products are concentrated fermented milk products including all kinds of strained yoghurt such as Greek yoghurt, labneh and skyr, as well as fresh cheeses such as cream cheeses and quark, and other products which are concentrated after fermentation. | ||||||
| 63 | LACTASE SOLUTION AND DAIRY PRODUCT USING SAME | US15532633 | 2015-11-20 | US20170367357A1 | 2017-12-28 | Tomoko Sato; Jun Yoshikawa; Hirofumi Horiguchi |
| [Problem] To provide a lactase solution having excellent thermal stability.[Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more. | ||||||
| 64 | 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. | ||||||
| 65 | 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. | ||||||
| 66 | 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. | ||||||
| 67 | Process for the preparation of a reduced lactose milk product | US13264247 | 2010-04-15 | US09167824B2 | 2015-10-27 | Denis Carrigan; Erika Curran; Denise Keehan; Richard White |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolyzing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabilizer, and/or an emulsifier to the milk. | ||||||
| 68 | METHOD FOR OPTIMIZING A PROCESS FOR FREEZE DRYING A BACTERIA-CONTAINING CONCENTRATE | US14421385 | 2013-08-20 | US20150232801A1 | 2015-08-20 | Birgitte Yde; Tania Ivanova Georgieva; Anders Clausen; Susanne Abrahamsen |
| The present invention relates to a process for optimizing the storage stability of a freeze dried bacteria-containing product obtained from a bacteria-containing concentrate, wherein the process is carried out at a pressure which will provide a sublimation temperature which is at least 10° C. above the melting point of the frozen bacteria-containing concentrate. Further, the present invention relates to the freeze dried concentrates per se. | ||||||
| 69 | METHOD FOR FREEZE DRYING A BACTERIA-CONTAINING CONCENTRATE | US14421328 | 2013-08-20 | US20150218507A1 | 2015-08-06 | Tania Ivanova Georgieva; Anders Clausen; Susanne Abrahamsen; Tina Malling Thorsen |
| The present invention relates to a process for freeze drying a bacteria-containing concentrate. Further, the present invention relates to the freeze dried concentrates per se. | ||||||
| 70 | Probiotic Formulation | US14232852 | 2012-07-19 | US20150098929A1 | 2015-04-09 | Tristan Cogan; Jenny Bailey |
| A probiotic organism which is capable of proliferation in iron-rich media, an environment which is generally unfavourable to probiotic organisms, is described. | ||||||
| 71 | METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT | US14377952 | 2013-11-21 | US20150037461A1 | 2015-02-05 | Hiroshi Harada; Akinori Hiramatsu |
| Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk. | ||||||
| 72 | Robotic milk bar | US13872764 | 2013-04-29 | US08875843B2 | 2014-11-04 | Petr Cihak; Jiri Pospisil |
| A robot milk bar as a modular technology which can be either operated as a stand-alone system installed in a modified sea freight containers and/or can be partly or totally installed and operated in any convenient shopping mall and/or shopping centers. The robot milk bar contains a milk processing line wherein the basic original milk products are made, while the distribution is ensured by an embedded robot filling, packing and vending line, in which an industrial robot prepares and distributes final milk products. The milk products are either distributed directly to consumers in own retail store/restaurant, or redistributed to retail outlets. The robot milk bar is unique in having its own retail store/restaurant where consumers can buy and consume milk and milk products via a user-friendly automatic ordering system and served by a robot. | ||||||
| 73 | Process for producing 1,4-dihydroxy-2-naphthoic acid | US12187065 | 2008-08-06 | US08758842B2 | 2014-06-24 | Keisuke Furuichi; Nobuo Yoda |
| A process for producing 1,4-dihydroxy-2-naphthoic acid, comprising initiating the culture of 1,4-dihydroxy-2-naphthoic acid producing bacteria belonging to propionic acid bacteria under anaerobic conditions and culturing the bacteria under aeration into a medium when the concentration of a carbon source in the medium is 3.5% by mass or less. | ||||||
| 74 | Probiotic spore-forming lactic acid bacteria of Sporolactobacillus vineae strain KCTC 11493BP | US12505338 | 2009-07-17 | US08334128B2 | 2012-12-18 | Young-Hyo Chang; Min-Young Jung; In-Soon Park |
| The present invention relates to the novel Sporolactobacillus vineae SL153 strain (Accession No: KCTC 11493BP) having probiotic activity, precisely Sporolactobacillus vineae SL153 having antimicrobial activity against Vibrio genus pathogenic microorganisms and other pathogens. The Sporolactobacillus vineae SL153 strain of the present invention has excellent intestinal adherence and growth inhibitory effect on pathogenic microorganisms including Vibrio genus microorganisms, so that it can be effectively used as a composition for the prevention and treatment of disease caused by pathogenic microorganisms. | ||||||
| 75 | Enhancer of proliferation of lactic acid bacterium, and agent for improvement in survivability of lactic acid bacterium | US12306975 | 2007-06-26 | US08158403B2 | 2012-04-17 | Mari Miura; Yasuyuki Seto; Masayuki Watanabe; Toshimitsu Yoshioka |
| A dead cell of a lactic acid bacterium or a culture containing the dead cell of a lactic acid bacterium is added to the dairy products such as yogurt, cheese, milk beverage or the like in an amount of 0.001 wt % or more in dry weight of the dead cell, therefore, it is possible to enhance the growth of a lactic acid bacterium, to shorten the time required for fermentation, and to improve the viability of a lactic acid bacterium during storage over a long period, without affecting the flavor or production cost of the dairy product. | ||||||
| 76 | REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF | US13264247 | 2010-04-15 | US20120040052A1 | 2012-02-16 | Denis Carrigan; Erika Curran; Denise Keehan; Richard White |
| A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk. | ||||||
| 77 | A COMPOSITION FOR ACTIVATING AND/OR STABILIZING MICRO-ORGANISMS | US13126250 | 2009-11-02 | US20110200708A1 | 2011-08-18 | Brian J. Orme; Randalf Kirk Thunell; Gary K Burningham; Hendrik Louis Bijl |
| The present invention is in the field of production of fermented products. More in particular, it relates to improved compositions for making dairy products, in particular improved bulk starter inoculum compositions and improved bulk starters. | ||||||
| 78 | PROCESS FOR PRODUCING FERMENTED MILK AND FERMENTED MILK | US12064971 | 2006-08-29 | US20090136621A1 | 2009-05-28 | Hiroshi Horiuchi; Akira Yano |
| The present invention relates to a process for producing fermented milk, including adding to a fermented milk mix a starter in an amount of from 0.2 to 0.8% by weight with respect to the total amount of the fermented milk mix; reducing the dissolved oxygen concentration in said mix to 5 ppm or less; and conducting a fermentation after said addition of the starter and said reduction of the dissolved oxygen concentration. | ||||||
| 79 | Process for producing 1, 4-dihydroxy-2-naphthoic acid | US10574283 | 2004-09-30 | US07507563B2 | 2009-03-24 | Keisuke Furuichi; Nobuo Yoda |
| A process for producing 1,4-dihydroxy-2-naphtoic acid, comprising initiating the culture of 1,4-dihydroxy-2-naphthoic acid producing bacteria belonging to propionic acid bacteria under anaerobic conditions and culturing the bacteria under aeration into a medium when the concentration of a carbon source in the medium is 3.5% by mass or less. | ||||||
| 80 | EDIBLE PRODUCT CONTAINING BENEFICIAL BACTERIA | US11989059 | 2006-06-29 | US20090035288A1 | 2009-02-05 | Ruud Albers; Stanley Brul; Adrianus Marinus Ledeboer; Willem Maarten Meijer |
| The present invention provides a method of preparing an edible product comprising non-viable bacteria providing a health benefit, the method comprising subjecting viable bacteria to at least two sub-lethal treatments to obtain the non-viable bacteria providing a health benefit, each sub-lethal treatment on its own not being sufficient to render the bacteria non-viable. The method porvides non-viable bacteria providing health benefits but which can conveniently be incorporated into a range of edible products. | ||||||
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