| 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 | 음료 및 액상 식료 제품 조리 기계에서의 개선 | KR1020177006176 | 2015-05-06 | KR1020170039292A | 2017-04-10 | 벤틀리앤드류 |
| 본발명은음료및 식료제품조리기계에서의개선에관한것이고, 특히식료또는음료제품의압축정제(16)를사용하는이러한기계(1)에관한것이며, 이러한압축정제는기계(1)의브루챔버(22)에삽입되고, 이정제(16)를파쇄또는용해하기위해액체가브루챔버내로인도된다. 하나이상의성분의압축디스크(16)로부터음료또는식료제품을조리하기위한기계(1)는밀폐가능한브루챔버(22)를포함하며상기브루챔버는디스크를중심축주위로자유롭게회전할수 있도록장착하기위한수단(26)을포함한다. 브루챔버(22)는상기브루챔버내에장착되는디스크의주위에지에액체제트를인도하도록배치되고브루챔버내에출구를갖는하나이상의노즐(27)을추가로포함한다. | ||||||
| 102 | 식품의 제조 및 열처리 방법과 장치 | KR1019840001558 | 1984-03-26 | KR1019890000188B1 | 1989-03-10 | 롤랑또르뜨로또 |
| A method for preparing food products having high water content and an apparatus for preserving them are presented. Thus, food concentrates and a proper amount of overheated liquid components were sprayad into a closed tubular vessel to mix and prevent boiled liquid components (100≦̸C) from evaporation. Using this system rapid cooling effect of food products was obtained with their regeneration at the same time. | ||||||
| 103 | 식품의 제조 및 열처리 방법과 장치 | KR1019840001558 | 1984-03-26 | KR1019840007971A | 1984-12-12 | 롤랑또르뜨로또 |
| 내용없음. | ||||||
| 104 | MILK POWDER WITH IMPROVED MOUTH FEEL | EP15816472.3 | 2015-12-21 | EP3236758A1 | 2017-11-01 | KREUSS, Markus; ROHRER, Nicole; SCHMITT, Christophe Joseph Etienne; KOLODZIEJCZYK, Eric; VAGHELA, Madansinh Nathusinh |
| The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages. | ||||||
| 105 | PORTIONSKAPSEL ZUR ZUBEREITUNG EINES GETRÄNKS | EP17160005.9 | 2013-06-18 | EP3210911A1 | 2017-08-30 | EMPL, Günter |
Die vorliegende Erfindung betrifft eine Portionskapsel zur Zubereitung eines Getränks aufweisend einen Kapselkörper 2 mit einem Kapselboden 3 und einem Deckel, wobei zwischen dem Kapselboden 2 und dem Deckel ein Hohlraum zur Aufnahme eines pulverförmigen oder flüssigen Getränkesubstrats ausgebildet ist und wobei in dem Hohlraum ein Filterelement 7 angeordnet ist, wobei das Filterelement mit dem Kaspelkörper 2 verbunden ist und in seinem Verbindungsbereich mindestens eine Falte 24 aufweist.
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| 106 | Heat stable concentrated dairy liquid and cream product | EP15154741.1 | 2009-08-10 | EP2891404B1 | 2017-05-10 | Schmidt, Gavin M.; Kimmel, Jennifer L.; Handrick, Aaron S.; Dierbach, Lisa A.; Mikeska, Kenneth A.; Robinson, Karen; Campbell, Bruce |
| 107 | Heat stable concentrated dairy liquid and cream product | EP15154741.1 | 2009-08-10 | EP2891404A1 | 2015-07-08 | Schmidt, Gavin M.; Kimmel, Jennifer L.; Handrick, Aaron S.; Dierbach, Lisa A.; Mikeska, Kenneth A.; Robinson, Karen; Campbell, Bruce |
A stable concentrated dairy liquid comprising a homogenized blend of ultrafiltered dairy liquid and native cream; a total solids of 25 to 36 percent, a protein to fat ratio of 0.4 to 0.7 where the fat is supplied from both the ultrafiltered dairy liquid and the cream, and less than 1 percent lactose; an amount of stabilizer salt in a ratio of protein to stabilizer salt between 10:1 to 38:1; 20 to 45 percent reduction in volatile compounds containing one of sulfur, nitrogen, or mixtures thereof as compared to a concentrated dairy liquid without cream enrichment and a Brew Recovery of at least 90 percent after 9 months ambient storage, said Brew Recovery being a measurement of dairy solids that are received in a cup as compared to the starting dairy solids when reconstituted at ambient conditions.
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| 108 | Heat stable concentrated dairy liquid and cream product | EP09167573.6 | 2009-08-10 | EP2183975A2 | 2010-05-12 | Schmidt, Gavin M.; Kimmel, Jennifer L.; Handrick, Aaron S.; Dierbach, Lisa A.; Mikeska, Kenneth A.; Campbell, Bruce E.; Robinson, Karen |
Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
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| 109 | APPARATUS AND METHOD FOR PREPARATION OF MILK FROM MILK POWDER | EP03727648.2 | 2003-05-09 | EP1503631A1 | 2005-02-09 | Dhaliwal, Charnjit Singh |
| Formula milk preparation apparatus (10) comprises a support structure (12), and first and second containers (14) and (16) supported by the support structure (12). The first container (14) is adapted to hold a liquid, and the second container (16) is adapted to hold powdered formula milk. Means (24) for regulating the temperature of the contents of the first container (14) is provided, as is means (26, 32) for dispensing an amount of content of the first and second containers (14) and (16). Means (56) for mixing together the contents dispensed from the first and second containers, and means for cooling the contents dispensed from the first and second containers to a temperature suitable for consumption are also provided. A method of using the apparatus is also provided. | ||||||
| 110 | PROCESS OF PREPARING A FAT-CONTAINING FOODSTUFF | EP98917790.2 | 1998-04-21 | EP0932342B1 | 2004-09-29 | VAN ES, Jentje, Freerk; VERDURMEN, Rudolph, Eduardus, Maria |
| 111 | Method of filling cream and skim milk into a container | EP98107017.0 | 1995-09-11 | EP0864494B1 | 2004-01-02 | Andersson, Sven Arne; Brunndahl, Lars; Kirka, Arde; Wagner, Michael; Axelsson, Karl-Gunnar |
| 112 | Procédé et dispositif de dissolution d'une poudre dans un liquide | EP96200884.3 | 1996-04-01 | EP0799573B1 | 2003-06-18 | Messerli, Alfred |
| 113 | System in a packaging machine for filling primary and secondary products into a container | EP98107016.2 | 1995-09-11 | EP0858947B1 | 2000-08-23 | Andersson, Sven, Arne; Brunndahl, Lars; Kirka, Arde; Wagner, Michael; Axelsson, Karl-Gunnar |
| 114 | Process of preparing a fat-containing foodstuff | EP97201170.4 | 1997-04-21 | EP0873690A1 | 1998-10-28 | Van Es, Jentje Freerk; Verdurmen, Rudolph Eduardus Maria |
A process is described for preparing a food product comprising adding a fat phase to an aqueous phase, by measuring the density, the mass flow and optionally the temperature of the aqueous phase prior to the addition, as well as the density, the mass flow and optionally the temperature of the fat phase prior to the addition, feeding the combined measured values to a metering unit and metering the fat addition according to a predetermined ratio between fat phase and aqueous phase in the food product. In a similar process for preparing a food product, the fat phase is added to the liquid aqueous phase and homogenised, said adding and homogenising being located between two evaporators of a plurality of evaporator effects. Especially the aqueous phase to which the fat phase is added has a water content of between 60 and 85 % by weight. |
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| 115 | Procédé et dispositif de dissolution d'une poudre dans un liquide | EP96200884.3 | 1996-04-01 | EP0799573A1 | 1997-10-08 | Messerli, Alfred |
L'invention concerne un dispositif de dissolution comprenant, disposés verticalement, une conduite (1) d'amenée de matière pulvérulente, une buse (3) d'amenée de liquide disposée de manière concentrique par rapport à ladite conduite et comprenant une pluralité d'ouvertures régulièrement réparties, un tube de mélange (4), une colonne de réception (5) comprenant une plaque de déviation (7) concentrique avec le tube de mélange, un tube d'évacuation d'air (8) disposé sous ladite plaque et un tube (9) pour l'évacuation de la solution. |
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| 116 | VERFAHREN UND ANLAGE ZUR REGULIERUNG DES FETTGEHALTES VON MILCH UND RAHM | EP94900804.0 | 1993-11-11 | EP0681432A1 | 1995-11-15 | ZETTIER, Karl-Heinz |
| Whole milk is separated in a centrifuge into cream with high fat content and skimmed milk. The composition of these two components is kept constant. In order to produce a standardized cream and a standardized milk, the skimmed milk is mixed with cream and the cream with high fat content is mixed with skimmed milk by regulating means. As the composition of the mixed components is not influenced by ulterior regulating processes, a reciprocal influence of the regulating processes is avoided. | ||||||
| 117 | Verfahren zur Durchführung eines automatischen, periodischen Nullpunktabgleichs | EP94810596.0 | 1994-10-13 | EP0649015A1 | 1995-04-19 | Meier, Roger |
In einer Anlage zum Standardisieren von Milch werden Messdifferenzen (d₁ ... d₁₂) im Sinne eines periodischen, automatischen Nullpunktabgleichs kompensiert. Die zu kompensierende Differenz (d₁ ... d₁₂) wird mit einem vordefinierten Toleranzbereich (Bo, Bu) verglichen. Liegt sie innerhalb dieses Bereichs, wird sie bis zur Durchführung des nächsten Nullpunktabgleichs als Basis für die rechnerische Messwertkompensation herangezogen. Liegt sie (d₇, d₁₀) ausserhalb des Toleranzbereichs (Bo, Bu), so wird stattdessen ein auf der Basis vergangener, innerhalb des vordefinierten Toleranzbereichs (Bo, Bu) gelegener Differenzen (d₁ ... d₁₂) ermittelter Sicherheitswert (S₇, S₁₀) verwendet. |
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| 118 | PACKAGING MACHINE SYSTEM FOR FILLING PRIMARY AND SECONDARY PRODUCTS INTO A CONTAINER | PCT/US9511467 | 1995-09-11 | WO9609957A3 | 1996-06-06 | ANDERSSON SVEN ARNE; BRUNNDAHL LARS; KIRKA ARDE; WAGNER MICHAEL; AXELSSON KARL-GUNNAR |
| A fill system for use in a packaging machine is disclosed for filling a container with a primary and a secondary product. The fill system includes a primary pump system (80) for pumping a predetermined amount of the primary product received at an inlet thereof to an outlet thereof. A primary fill pipe (180) having an outlet overlying a container processing path (45, 50) along which the containers are filled and sealed by the packaging machine is connected to receive the predetermined amount of primary product from the outlet of the primary pump system. The container processing path lies generally perpendicular to the primary fill pipe. A nozzle (200) is connected at the outlet of the fill pipe. The fill system further includes a secondary pump system (100) for pumping a predetermined amount of the secondary product received at an inlet thereof to an outlet thereof. A secondary fill pipe (185) is connected to receive the predetermined amount of secondary product from the outlet of the secondary pump means. The secondary fill pipe is concentrically disposed in the primary fill pipe and has an outlet that likewise overlies the container processing path. A valve mechanism (215) is disposed, for example, concentrically within the secondary fill pipe and includes a sealing member positioned at the outlet of the secondary fill pipe. The sealing member is operable to control the flow of the secondary product from the secondary fill pipe. Operation of the fill system may be user controlled by a user interface and control system. | ||||||
| 119 | PROCESS AND ASSEMBLY FOR RECOMBINING A FOOD PRODUCT | EP14704601.5 | 2014-02-17 | EP2958435B1 | 2017-11-01 | OESTENGAARD, Svend Erik |
| 120 | Heat stable concentrated dairy liquid and cream product | EP09167573.6 | 2009-08-10 | EP2183975B1 | 2015-04-08 | Schmidt, Gavin M.; Kimmel, Jennifer L.; Handrick, Aaron S.; Dierbach, Lisa A.; Mikeska, Kenneth A.; Campbell, Bruce E.; Robinson, Karen |
