| 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 | 貯蔵寿命の長いスライス可能な乳製品 | JP2016522635 | 2014-07-03 | JP2016523099A | 2016-08-08 | カレエ チャーネルンド クリスティーナ; ユール イェンスン クラウス; フリース ウスタゴー−クラウスン マス |
| 本発明は、ミルクおよび補助乳清タンパク質、食用酸、および塩化ナトリウムおよび/または水酸化ナトリウムを含むスライス可能な乳製品を製造する方法および前記方法により取得可能な製品に関する。 | ||||||
| 62 | Their use in the preparation of a modified milk protein concentrate, as well as gels and dairy products | JP2002580733 | 2002-04-10 | JP4283542B2 | 2009-06-24 | トーマス ダイビング，スティーブン; パトリック ダンロップ，フランシス; ビジャヤ バスカー，ガヌガパティ; マイケル フェイヤーマン，アンソニー; ジョン ホイットン，マイケル |
| 63 | Their use in the preparation of a modified milk protein concentrate, as well as gels and dairy products | JP2002580733 | 2002-04-10 | JP2004520067A | 2004-07-08 | トーマス ダイビング，スティーブン; パトリック ダンロップ，フランシス; ビジャヤ バスカー，ガヌガパティ; マイケル フェイヤーマン，アンソニー; ジョン ホイットン，マイケル |
| 本発明の方法は二価イオンを一価イオンで置換するために陽イオン交換を用いて修正乳タンパク質濃縮物を生産する。 生産される修正乳タンパク質濃縮物は、それ自体チーズ様生成物であるゲルに変換し得るか、又はチーズ、チーズ様製品、塩味製品、デザート、菓子製品および中間食品等のような最終製品を調製するために使用し得る。 | ||||||
| 64 | Cheese product and method for preparing process cheese base | JP2001377787 | 2001-12-11 | JP2002199843A | 2002-07-16 | HYDE MICHAEL ANTHONY; CARRUTHERS LISA M; MCGEOWN JOHN JAMES; TRECKER GARY WILLIAM |
| PROBLEM TO BE SOLVED: To provide a method for preparing cheese products, and process cheese bases for use in the production of process cheese. SOLUTION: This method comprises a process for mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and a process for cooling the resulting mixture for a time and at a temperature which are sufficient to allow the mixture to form a solid matrix. COPYRIGHT: (C)2002,JPO | ||||||
| 65 | Spread that the dairy products to base | JP50716697 | 1996-07-09 | JP3083158B2 | 2000-09-04 | ビッゲル、アルバート・ヨハン; ランティング、ファイコ |
| 66 | Spread that the dairy products to base | JP50716697 | 1996-07-09 | JPH11500320A | 1999-01-12 | ビッゲル、アルバート・ヨハン; ランティング、ファイコ |
| (57)【要約】 ３５％未満の脂肪、４.５％までの乳蛋白、１％までの構造化剤、ゼラチン、及び通常の酸性化剤、フレーバー及び、ハーブやスパイスのようなチーズ添加物を含む、クリーム状で、培養された乳製品をベースにしたスプレッドであって、製品は水が連続しており、４.６乃至５.２の間のｐＨを有し、５℃において２００乃至５００、及び２０℃において５０乃至２５０スティーブンス値を有する。 又、その製造方法に関する。 | ||||||
| 67 | JPS5417019B2 - | JP13822673 | 1973-12-13 | JPS5417019B2 | 1979-06-27 | |
| 68 | 연장된 유통기한을 갖는 절단 가능한 유제품 | KR1020167001715 | 2014-07-03 | KR1020160029804A | 2016-03-15 | 카로티요네런드,크리스티나; 줄젠슨,클라우스; 오스테르가드-클러센,매드프리스 |
| 본발명은절단가능한유제품의제조방법및 상기방법에의해얻을수 있는제품에관한것이다. | ||||||
| 69 | 개질된 우유 단백질 농축물과, 겔 및 유제품을 제조하는데 사용되는 이들의 용도 | KR1020037013292 | 2002-04-10 | KR1020040004583A | 2004-01-13 | 다이빙스티븐토마스; 바스카가누가파티비자야; 던로프프란시스패트릭; 페이어만안토니마이클; 휘톤마이클존 |
| 본 발명의 방법은 2가 이온을 1가 이온으로 치환하는 양이온 교환법을 사용하여 조제 우유 단백질 농축물 제조하는 것이다. 제조된 조제 우유 단백질 농축물은 치즈-유사 제품 자체, 또는 치즈, 치즈-유사 제품, 세이버리 제품, 디저트, 과자 제품 및 간식 제품과 같은 제품을 제조하는데 사용될 수 있는 겔로 변환될 수 있는 것을 특징으로 한다. | ||||||
| 70 | 고형분이 높은 고 단백질 유제 식품의 제조 방법 | KR1020047009329 | 2002-12-17 | KR1020040088030A | 2004-10-15 | 피츠시몬스와렌; 휴이트쉬엘라그; 그레고리스티븐; 카르알리스테어; 밀스오웬 |
| 본 발명은 높은 고형분/고단백질 유제품의 제조 방법에 관한 것으로서, MPC를 첫번째로 용융 지방과 혼합하여 지방내에 코팅된 단백질 입자들의 혼합물을 제조하고, 상기 혼합물을 저전단으로 수화, 산성화 및 가열하여 유제품, 바람직하게는 0.6 내지 3.0의 단백질/물의 비율을 갖는 치즈 또는 치즈-유사 제품을제조하는 것을 특징으로 한다. | ||||||
| 71 | 전성을 가진 식용성 수중유적형 에멀젼의 제조방법 | KR1019890005906 | 1989-05-02 | KR1019960009178B1 | 1996-07-16 | |
| 내용없음 | ||||||
| 72 | METHOD OF PREPARING A DAIRY SPREAD | PCT/EP9806241 | 1998-09-29 | WO9918807A3 | 1999-06-17 | BODOR JANOS; KUIPER JAN; LEDEBOER ADRIANUS M; PLEIJSIER MARINUS THEODORUS; SMIT JAN C; IJSSELDIJK YVON MARIA P; VREEKER ROBERT |
| Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread. | ||||||
| 73 | SPREADABLE DAIRY PRODUCT | PCT/EP2006006145 | 2006-06-26 | WO2007006412A8 | 2008-04-10 | CONSTANTINO MARLOU BASCO; BEUTLER ERNST; LAGADEC VERONIQUE EX BRIZION; LIECHTI ELISABETH |
| The present invention seeks to provide a dairy based spreadable product without the need for using any emulsifying or thickening additive. A shelf stable spread according to the present invention comprises sweetened condensed milk of fat content 2 to 25 % by weight and water content 15 to 35% by weight, substantially free of emulsifiers and thickeners, not caramelized and thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20g measured by a Texture Analyser TA.HDi equipped with a 5kg load cell. | ||||||
| 74 | FOOD PRODUCTS CONTAINING POWDERED YOGURT, WHOLE GRAINS AND FRUITS | EP14768926 | 2014-03-21 | EP2975946A4 | 2017-03-29 | BAUER ANNA META; SAMBOR BRIAN |
| A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt. | ||||||
| 75 | FOOD PRODUCTS CONTAINING POWDERED YOGURT, WHOLE GRAINS AND FRUITS | EP14768926.9 | 2014-03-21 | EP2975946A1 | 2016-01-27 | BAUER, Anna, Meta; SAMBOR, Brian |
| A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt. | ||||||
| 76 | MODIFIED MILK PROTEIN CONCENTRATES AND THEIR USE IN MAKING GELS AND DAIRY PRODUCTS | EP02761969.1 | 2002-04-10 | EP1385388B1 | 2012-05-30 | DYBING, Stephen, T., C/- NZMP (North America) Inc.; BHASKAR, Ganugapati, Vijaya; DUNLOP, Francis, Patrick; FAYERMAN, Anthony, Michael; WHITTON, Michael, John |
| The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savoury products, desserts, confectionary products and intermediate food products. | ||||||
| 77 | SPREADABLE DAIRY PRODUCT | EP07857004.1 | 2007-12-20 | EP2096929B1 | 2012-03-07 | BEUTLER, Ernst; NIEDERREITER, Caroline; LANGOURIEUX, Sylvie; DELANNOY, Carla |
| The invention concerns a shelf stable spread comprising sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20g measured at 25°C by a Texture Analyser equipped with a 5kg load cell and a 20mm diameter cylinder probe with a penetration into the sample at a constant speed 1mm/s during 10s. | ||||||
| 78 | Method for preparing solid milk product | EP02250320.5 | 2002-01-17 | EP1226759B1 | 2009-10-14 | Smith, Gray F.; Hansen, Timothy S.; Menaker, Todd J. |
| 79 | Method for preparing solid milk product | EP09150074.4 | 2002-01-17 | EP2052621A2 | 2009-04-29 | Smith, Gray F.; Hansen, Timothy S.; Menaker, Todd J. |
The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. A solid milk product of the present invention comprises about 15 to about 60 percent condensed fat-free milk or sweetened condensed fat-free milk; about 8 to about 40 percent anhydrous milkfat; about 1 to about 45 percent non-fat dry milk powder; 0 to about 3 percent sodium citrate, disodium phosphate, or mixtures thereof; 0 to about 1 percent TiO2; and 0 to 1 percent emulsifier, wherein the solid milk product is a solid at ambient temperatures, has a moisture level of less than about 40 percent, and has a fat/protein ratio of less than about 2.5.
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| 80 | SPREADABLE DAIRY PRODUCT | EP06762187.0 | 2006-06-26 | EP1903882A1 | 2008-04-02 | CONSTANTINO, Marlou, Basco; BEUTLER, Ernst; LIECHTI, Elisabeth |
| The present invention seeks to provide a dairy based spreadable product without the need for using any emulsifying or thickening additive. A shelf stable spread according to the present invention comprises sweetened condensed milk of fat content 2 to 25 % by weight and water content 15 to 35% by weight, substantially free of emulsifiers and thickeners, not caramelized and thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20g measured by a Texture Analyser TA.HDi equipped with a 5kg load cell. | ||||||
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