| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | PROCESSES FOR MAKING MILK AND MILK-RELATED PRODUCTS | EP16831577.8 | 2016-12-19 | EP3393256A1 | 2018-10-31 | MIKKELSEN, Karina; HAYES, Simon Peter; ANDERSEN, Ulf |
| Processes for making milk and milk-related products and uses thereof. The invention relates to processes for making milk products, especially an extended shelf-life protein enriched milk product having a fat content of less than 0.5% v/v and a protein content of 4.2-4.5% v/v. A preferred milk product is obtained by high heat treatment of bactofugate from the bactofugation of skimmed milk, cooling to form a milk protein concentrate (MPC) and mixing the MPC with microfiltered and pasteurised skimmed milk to form the enriched milk protein product. Surprisingly, the milk products of the invention exhibit sensory properties such as colour and taste which are more similar to semi-skimmed milk than skimmed milk. | ||||||
| 182 | 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. | ||||||
| 183 | VERFAHREN ZUR HERSTELLUNG VON MILCHPRODUKTEN MIT DEFINIERTEM LACTOSEGEHALT | EP15190470.3 | 2015-10-19 | EP3158871A1 | 2017-04-26 | Aschemann, Jan; Oehlckers, Thorben; Döring, Sven-Rainer |
Vorgeschlagen wird ein Verfahren zur Herstellung von Milchprodukten mit definiertem Lactosegehalt, vorzugsweise von lactosefreien Milchprodukten, welches sich dadurch auszeichnet, dass die Ausgangsmilch oder deren Hydrolyseprodukt vor der Weiterbehandlung einem Schritt unterworfen wird, bei dem die überwiegende Menge an Calcium gefällt wird.
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| 184 | CONCENTRATE FOR MILKY BEVERAGES | EP15728602.2 | 2015-05-06 | EP3154358A1 | 2017-04-19 | GREGG, Julia, L.; WOLFSCHOON-POMBO, Alan |
| The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1. | ||||||
| 185 | A METHOD OF IMPROVING THE EFFICIENCY OF FAT SEPARATION IN THE SEPARATION OF A LIQUID FOOD PRODUCT | EP08724155 | 2008-04-01 | EP2161984A4 | 2017-04-05 | MÅNSSON ROLF |
| A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel. | ||||||
| 186 | PROCÉDÉ DE PRÉPARATION D'UNE POUDRE FROMAGÈRE, ET PROCÉDÉ DE PRÉPARATION D'UN PRODUIT FROMAGER PAR RECONSTITUTION | EP13812009.2 | 2013-12-02 | EP2925151B1 | 2017-03-01 | BATISSE, Marc |
| 187 | PROCÉDÉ DE PRÉPARATION D'UNE POUDRE FROMAGÈRE, ET PROCÉDÉ DE PRÉPARATION D'UN PRODUIT FROMAGER PAR RECONSTITUTION | EP13812009.2 | 2013-12-02 | EP2925151A1 | 2015-10-07 | BATISSE, Marc |
| The invention relates mainly to a process for preparing a cheese powder with a view to the reconstitution of a cheese product, which is essentially characterized in that it comprises at least the steps of: - preparing a dairy blend (1) comprising components consisting in particular of fat and protein, the respective fat and protein contents of which, relative to the solids content of the blend (1), are adjusted according to the corresponding targeted contents in the cheese product after reconstitution, - rennetting (2) of the dairy blend obtained in the preceding step, coagulation and production of a coagulum, - cutting of the coagulum (3) obtained in the preceding step and production of a cheese blend, - functionalization (5) of the cheese blend obtained in the preceding step via at least one emulsification operation and production of a functionalized cheese blend, - drying (6) of the functionalized cheese blend and production of a cheese powder (7) capable of being reconstituted by mixing with a liquid component. The invention also relates to a functionalized cheese powder and to a process for preparing a cheese product, which comprises at least one reconstitution step which consists of at least one operation of mixing (8) a liquid component with the cheese powder (7). | ||||||
| 188 | MILK-BASED FORMULATION | EP12761639.9 | 2012-06-19 | EP2729012A1 | 2014-05-14 | KALLIOINEN, Harri; JÄRVIÖ, Soile |
| The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties. | ||||||
| 189 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME | EP11851027.0 | 2011-12-07 | EP2654441A1 | 2013-10-30 | ROBINSON, Urano, A.; DA CRUZ, J., Marcio; VU, Dien, Van |
| The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same. | ||||||
| 190 | LOW-CARBOHYDRATE MILK WITH ORIGINAL CALCIUM | EP07700146.9 | 2007-01-05 | EP1973412B1 | 2013-04-17 | LAURITZEN, Karsten; HOLST, Hans, Henrik |
| 191 | TREATMENT DEVICE FOR DISPERSING, DISSOLVING, COMPATIBILIZING, OR EMUSIFYING GAS/LIQUID OR LIQUID/LIQUID | EP10825064.8 | 2010-10-22 | EP2492002A1 | 2012-08-29 | KATAYAMA Seiji; KATAYAMA Yumiko |
It is an object of the present invention to provide a processing apparatus which is capable of performing uniform dispersion, dissolution, solubilization, emulsification of gas into liquid, and uniform dispersion, dissolution, solubilization, and emulsification of liquid to heterogeneous liquid by a large capacity and in a short time. The invention includes a pressurizing centrifugal pump 1, a circulating portion 25 configured to circulate gas/liquid or liquid/liquid fluid from a feed port 6 to an intake port 3 of the pressurizing centrifugal pump 1, a nozzle portion 30 provided on the downstream of the pressurizing centrifugal pump 1 in the circulating portion 25 and having a minute opening configured to allow passage of the fluid pressurized by the pressurizing centrifugal pump 1, and a chamber 50 provided on the downstream of the nozzle portion 30 in the circulating portion 25 and provided with the chamber 50 which can store the fluid. |
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| 192 | SYSTEMS AND METHODS FOR REDUCING CHOLESTEROL IN A MILK PRODUCT | EP09743030 | 2009-05-05 | EP2285227A4 | 2011-12-21 | SALINAS I EDWARD; CANTU EDUARDO SEGOVIA; BRANDENBURG JACQUELYN S |
| 193 | PROCESS FOR PRODUCING WELL-PRESERVING LOW-LACTOSE OR LACTOSE-FREE MILK PRODUCT | EP08775513.8 | 2008-06-26 | EP2166866A1 | 2010-03-31 | TOSSAVAINEN, Olli; KALLIOINEN, Harri |
| The invention relates to a process for the production of well-preserving lactose-free, low-lactose or carbohydrate-free milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermaily treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties. | ||||||
| 194 | Hypoallergenic milk products from natural and/or synthetic components and process of manufacture | EP92308019.6 | 1992-09-03 | EP0531142B1 | 1997-03-12 | Girsh, Leonard S. |
| 195 | Process for producing calcium-supplemented milk drinks | EP96401009.4 | 1996-05-10 | EP0741976A1 | 1996-11-13 | Komatsu, Yoshinori; Nakatsubo, Tadashi; Ohtomo, Hideo; Kuwata, Tamotsu; Davis, Mark Mitchell; Davis, Martin Edward |
A process of producing a calcium-supplemented milk drink, comprising adding to cow's milk and the like, a whey mineral being of a calcium content of 2 to 8 % by weight and produced for example by removing the protein and lactose from whey and concentrating the resulting whey by ultrafiltration and/or microfiltration. By the process, it is produced a calcium-supplemented milk drink having good flavor with no precipitate of calcium salts or being provided with attractive flavor, and being capable of passing through the sterilization process to be prepared into a commercially aseptic state. |
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| 196 | Procédé de préparation d'un produit laitier évaporé | EP90810991.1 | 1990-12-17 | EP0435822B1 | 1994-05-25 | Dalan, Ernesto; Henggeler, Markus André |
| 197 | Procédé de préparation d'un produit laitier évaporé | EP89123416.3 | 1989-12-19 | EP0433474B1 | 1993-07-28 | Dalan, Ernesto; Henggeler, Markus André |
| 198 | Procédé de préparation d'un produit laitier évaporé | EP90810991.1 | 1990-12-17 | EP0435822A1 | 1991-07-03 | Dalan, Ernesto; Henggeler, Markus André |
Pour préparer du lait entier évaporé stérilisé sans additifs non-lactiques, on ajoute au lait standardisé un émulsifiant naturel du lait, puis on fait subir au mélange deux traitements thermiques avant et après concentration par évaporation. On stérilise le lait évaporé après mise en récipients ou en ligne avant remplissage, auquel cas on remplit aseptiquement les récipients. Le lait évaporé obtenu se conserve à la température ambiante sans dépôt, gélification ni séparation de la matière grasse. |
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| 199 | Procédé de préparation d'un produit laitier évaporé | EP89123416.3 | 1989-12-19 | EP0433474A1 | 1991-06-26 | Dalan, Ernesto; Henggeler, Markus André |
Pour préparer du lait entier évaporé stérilisé sans additifs non-lactiques, on fait subir au lait standardisé une homogénéisation (6) ou on y ajoute un émulsifiant naturel du lait, puis deux traitements thermiques avant (7) et après (23) concentration (12) par évaporation. On stérilise le lait évaporé après mise en récipients ou en ligne avant remplissage, auquel cas on remplit aseptiquement les récipients. Le lait évaporé obtenu se conserve à la température ambiante sans dépôt, gélification ni séparation de la matière grasse. |
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| 200 | Nouveaux produits laitiers destinés à la fabrication de produits de chocolaterie et procédé de fabrication | EP80401177.3 | 1980-08-11 | EP0026119A1 | 1981-04-01 | Durand, Daniel; Grandadam, Yves |
Procédé de préparation de produits de remplacement du lait et leurs utilisations. Dans ce procédé, on introduit dans un dispositif de cuisson-extrusion au moins une matière première choisie dans le groupe se composant de lait, partiellement ou totalement écrémé, de lactosérum, de protéines de sérum, de caséines-caséinates, de babeurre et de lactose, éventuellement avec de la matière grasse, un ou plusieurs additifs (choisis parmi des émulsionnants, des bases et des sels) et de l'eau, et on applique une pression d'environ 20 à 100 bars, à une température d'environ 40 à 150°C, pendant un temps d'environ 30 secondes à 2 minutes. La présente invention est particulièrement utilile pour fournir des produits de remplacement du lait, évitant les défauts des poudres de lait obtenues par les procédés de séchage conventionnels, ces produits étant employés en chocolaterie. |
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