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 |
|---|---|---|---|---|---|---|
| 101 | PRODUCT AND PROCESS FOR ITS MANUFACTURE | EP12759165.9 | 2012-08-31 | EP2750511B1 | 2018-12-12 | RAJAKARI, Kirsi; MYLLÄRINEN, Päivi |
| The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme. | ||||||
| 102 | METHOD AND APPARATUS FOR CONDITIONING FLUIDS | EP16787252.2 | 2016-04-29 | EP3288683A2 | 2018-03-07 | HOLLAND, Herbert, William |
| An apparatus, comprising a magnetically conductive conduit having a fluid entry port, a fluid impervious boundary wall and a fluid discharge port defining a fluid impervious flow path through the magnetically conductive conduit, at least one end of the conduit having a taper forming a planar surface extending from an outer to an inner surface; an electrical conductor comprising a length of an electrical conducting material having a first and second conductor lead, the electrical conductor coiled with at least one turn to form an uninterrupted coil of electrical conductor encircling a section of the outer surface of the magnetically conductive conduit; and an electrical power supply operably connected to at least one of the first and second conductor leads, wherein the at least one coiled electrical conductor is thereby energized to provide a magnetic field having lines of flux directed along a longitudinal axis of the magnetically conductive conduit. | ||||||
| 103 | ASYMMETRIC COMPOSITE MEMBRANES AND MODIFIED SUBSTRATES USED IN THEIR PREPARATION | EP15872088.8 | 2015-12-28 | EP3237101A1 | 2017-11-01 | EXLEY, Mark |
| Durable asymmetric composite membranes consisting of a film of cross-linked poly(ether ether ketone) adhered to a sheet of hydrophilic microporous poly(ethylene) are disclosed. The membranes are suitable for use in the recovery or removal of water from feed streams where repeated clean-in-place protocols are required such as in the processing of dairy products. | ||||||
| 104 | Verfahren zur Herstellung von keimarmen Milchprodukten | EP14175375.6 | 2014-07-02 | EP2962574B1 | 2017-09-06 | Döring, Sven-Rainer |
| 105 | LACTIC DRINK HAVING GOOD FLAVOR AND GOOD PHYSICAL PROPERTIES AND METHOD FOR PRODUCING SAME | EP11819939 | 2011-08-24 | EP2609810A4 | 2015-04-29 | HARA TOMOKAZU; TAKAGI NAO; HONDA TAKESHI; ENDO AZUSA; OMORI TOSHIHIRO |
| 106 | PRODUCT AND PROCESS FOR ITS MANUFACTURE | EP12759165.9 | 2012-08-31 | EP2750511A1 | 2014-07-09 | RAJAKARI, Kirsi; MYLLÄRINEN, Päivi |
| The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme. | ||||||
| 107 | Use of sphingomyelin for the treatment of influenza | EP11001424.8 | 2007-08-02 | EP2335705B1 | 2013-12-18 | Kawakami, Hiroshi |
| An agent for preventing an infection with an influenza virus or a food or drink for preventing infection with an influenza virus is provided. It is the agent for preventing an infection with an influenza virus and a food or drink for preventing an infection with an influenza virus, which comprises a fat globule membrane component as an active ingredient. It is the agent for preventing an infection with an influenza virus and a food or drink for preventing an infection with an influenza virus, which comprises a sphigosine-containing phospholipid and/or a derivative thereof, particularly sphingomyelin, as an active ingredient. | ||||||
| 108 | SYSTEMS AND METHODS FOR PRODUCING REDUCED CHOLESTEROL DAIRY PRODUCTS | EP09747357.3 | 2009-05-12 | EP2285228A2 | 2011-02-23 | SEGOVIA, Eduardo; SALINAS, I., Edward, |
| A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduced in cholesterol content. | ||||||
| 109 | VERFAHREN ZUR HERSTELLUNG VON MILCH ODER MILCHERZEUGNISSEN MIT HOHEM MELATONINANTEIL | EP06829208.5 | 2006-11-30 | EP1841325B1 | 2010-07-14 | Gnann, Tony |
| 110 | LACTOSE-REDUCED DAIRY COMPOSITIONS AND RELATED METHODS | EP07756575.2 | 2007-02-01 | EP1983839A1 | 2008-10-29 | CATANI, Steven J.; ROBINSON, Matthew |
| Compositions for ameliorating the symptoms associated with lactase deficiency, the composition including a lactose reduced dairy product, and an effective amount of a probiotic, a prebiotic, or a mixture thereof. The lactose reduced dairy product is selected from a fluid milk, a smoothie, a liquado, ice cream, yogurt, and a yogurt drink. Methods for treating lactose intolerance in a patient in need thereof, the method includes providing a composition having a lactose reduced dairy product, and an effective amount of a probiotic, a prebiotic, or a mixture thereof. The lactose reduced daiy product is selected from a fluid milk, a smoothie, a liquado, ice cream, yogurt, and a yogurt drink. | ||||||
| 111 | Modified whey powder and process for producing the same | EP07002615.8 | 2007-02-07 | EP1958514A1 | 2008-08-20 | De Jesus Guerra Gonzales, Omar; Rocklage, Bernard, Dr.-Ing.; Bernauer, Hans-Peter |
The present invention relates to a process by which blends of whey and whey permeates can be converted to a modified whey powder (MWP) having low mineral content, low hygroscopicity, and advantageous organoleptic properties characterized by a combination of ion-exchange demineralization and crystallization. The modified whey powder thus obtained is suitable for dry applications in the production of food products. Furthermore, the present invention relates to a modified whey powder (MWP) obtainable by said process and to products comprising said modified whey powder (MWP), such as confectionery,biscuits and powdered soft drinks. |
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| 112 | VERFAHREN ZUR HERSTELLUNG VON MILCH ODER MILCHERZEUGNISSEN MIT HOHEM MELATONINANTEIL | EP06829208.5 | 2006-11-30 | EP1841325A1 | 2007-10-10 | Gnann, Tony |
| The invention relates to a method for producing milk having an increased melatonin content or milk products thereof. According to said method, the daily rhythm of mammals is divided into a day phase and a night phase, and the animals are milked at least once during the night phase in order to obtain milk having an increased melatonin content. At least one light source emitting substantially no light in the wavelength range below 500 nm is used for the light regime during the night phase. The obtained milk can be processed into milk products, especially milk power, having a high melatonin content. The obtained milk products including the milk are suitable as or for food, dietary supplements, or medicaments. | ||||||
| 113 | Procédé de fumage et de formage simultané d'un fromage | EP92420465.4 | 1992-12-17 | EP0558864A1 | 1993-09-08 | Le Gleour, Jean |
Le procédé de fumage et de formage simultané consiste à disposer le fromage (2) à fumer et à former sur une claie (3), à l'imprégner par la fumée (5) de fumage à une température comprise entre 15 et 45°C pendant le temps nécessaire à la déformation par fluage de la masse du fromage à travers les ouvertures de la claie (3), puis à le ramener à la température de conservation une fois obtenu le fumage et le formage désiré. Les fromages fumés ainsi obtenus (8,9) peuvent servir de fromages à raclette. |
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| 114 | 락토오스 저함유 및 락토오스 무함유 유제품 및 그의 제조 방법 | KR1020167024805 | 2009-08-28 | KR1020160108620A | 2016-09-19 | 티칸마키레에타; 칼리오이넨하리 |
| 본발명은락토오스저함유또는락토오스무함유유제품및 그의제조방법에관한것이다. 우유원료에함유된락토오스가가수분해되고, 단백질, 미네랄및 설탕이막 기술에의해서로다른분획물들로분리되고, 상기분획물들로부터락토오스저함유또는락토오스무함유유제품이제조된다. 본발명은본래의우유원료로부터얻어지는물을함유하는유제품을제공한다. 또한, 유용한부산물들이본 발명의방법에서제조된다. | ||||||
| 115 | 락토오스 저함유 및 락토오스 무함유 유제품 및 그의 제조 방법 | KR1020117007177 | 2009-08-28 | KR1020110058858A | 2011-06-01 | 티칸마키레에타; 칼리오이넨하리 |
| 본 발명은 락토오스 저함유 또는 락토오스 무함유 유제품 및 그의 제조 방법에 관한 것이다. 우유 원료에 함유된 락토오스가 가수분해되고, 단백질, 미네랄 및 설탕이 막 기술에 의해 서로 다른 분획물들로 분리되고, 상기 분획물들로부터 락토오스 저함유 또는 락토오스 무함유 유제품이 제조된다. 본 발명은 본래의 우유 원료로부터 얻어지는 물을 함유하는 유제품을 제공한다. 또한, 유용한 부산물들이 본 발명의 방법에서 제조된다. | ||||||
| 116 | 콜레스테롤 저하 유제품의 제조 시스템 및 방법 | KR1020107028183 | 2009-05-12 | KR1020110036003A | 2011-04-06 | 살리나스,아이,에드워드; 세고비아,에두아르도 |
| 통상적으로 제조되는 크림과 비교하여 콜레스테롤을 감소시킨 크림은 전유(whole milk)를 탈지유와 크림으로 분리하기 전에 전유에 압력을 가하고 전단하여 제조된다. 탈지유는 콜레스테롤 함량이 증가하고 크림은 콜레스테롤 함량이 감소하게 된다.
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| 117 | 밀크 산물의 콜레스테롤을 감소시키는 시스템 및 방법 | KR1020107026641 | 2009-05-05 | KR1020110019363A | 2011-02-25 | 살리나스,아이,에드워드; 칸투,에두아르도,세고비아; 브랜든버그,재클린,에스. |
| 본 발명에 따른 시스템 및 방법은 콜레스테롤이 감소된 밀크 산물을 생산한다. 본 발명에 따른 방법은 전유에서 분리한 스킴에 식용 오일을 첨가하는 단계; 스킴-오일의 혼합물의 입자 크기를 표준화하는 단계; 상기 스킴-오일 혼합물을 전유에서 분리한 균질화된 크림과 배합하는 단계; 및 상기 콜레스테롤이 감소된 크림 및 스킴으로부터 오일을 분리하는 단계를 포함한다. 본 발명에 따른 방법은 추가로 콜레스테롤이 감소된 크림과 스킴을 분리하는 단계 및 그 다음 이들을 재배합하여 원하는 성질을 가진 콜레스테롤 감소된 밀크 산물을 형성하는 단계를 추가로 포함할 수 있다.
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| 118 | 감염 예방제 | KR1020097002329 | 2007-08-02 | KR1020090038446A | 2009-04-20 | 카와카미히로시 |
| An agent for preventing infection of influenza virus or a food and drink for preventing infection of influenza virus is provided. The agent for preventing infection of influenza virus and food and drink for preventing infection of influenza virus containing a fat globule membrane component as an active ingredient. The agent for preventing infection of influenza virus and food and drink for preventing infection of influenza virus containing a phospholipid with sphingosine and/or a derivative thereof, particularly sphingomyelin as an active ingredient. | ||||||
| 119 | 우유 및 이를 포함하는 식품 조성물 | KR1020140191151 | 2014-12-26 | KR1020160079582A | 2016-07-06 | 김봉훈; 박정은; 전정태; 전가영; 정운시; 박수현; 정인애; 강종수; 손인규 |
| 본발명은알러지피부염유발성이저감된우유및 이를포함하는식품조성물에관한것으로, 보다상세하게는원유를비가열가압살균하는단계를포함하는방법으로제조됨으로써, 단백질변성이최소화되어, 변성유단백으로부터기인하는알러지피부염의유발을최소화할수 있는우유및 이를포함하는식품조성물에관한것이다. | ||||||
| 120 | 감염 예방제 | KR1020097002329 | 2007-08-02 | KR101250323B1 | 2013-04-03 | 카와카미히로시 |
| 인플루엔자 바이러스 감염 예방제 또는 인플루엔자 바이러스 감염 예방용 음식품을 제공한다. 지방구 피막성분을 유효성분으로 하는 인플루엔자 바이러스 감염 예방제 및 인플루엔자 바이러스 감염 예방용 음식품. 스핑고신을 갖는 인지질 및/또는 그 유도체, 특히 스핑고미엘린을 유효 성분으로 하는 인플루엔자 바이러스 감염 예방제 및 인플루엔자 바이러스 감염 예방용 음식품. 감염 예방제 | ||||||
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