| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 乳基挤出零食 | CN201580066577.5 | 2015-12-09 | CN106998719A | 2017-08-01 | I·瓦尔迪; H·M·J·尚夫里尔; W·普法勒 |
| 本发明涉及一种乳基零食，该乳基零食被烹饪‑挤出到真空中，并且其特征在于在口中快速熔化的特征。本发明还涉及经涂覆挤出的乳基零食，并且涉及获得所述零食的方法。 | ||||||
| 2 | Refrigerated Pourable Dessert Liquid Product Concentrate | US13952881 | 2013-07-29 | US20140030415A1 | 2014-01-30 | Arnaud Paul Serge Chamoin; Arturo Janovitz Klapp; Alberto Roca Mayorga |
| The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also directed to a high solids content pourable dessert base product and method for manufacturing the product having at least 45-75% of total solids content. | ||||||
| 3 | Process of producing a reducing sugar and milk product | US57517945 | 1945-01-29 | US2558528A | 1951-06-26 | SHARP PAUL F |
| 4 | Milk and the production method has been improved by protease treatment | JP2005500108 | 2003-05-05 | JP2006515512A | 2006-06-01 | ビー． ハリス，ジョセフ; ジョージ フローリン−クリステンセン |
| 1つの面において、本発明は、乳の官能特性にマイナスの影響を与えないで、制限されたタンパク質分解法により、酸凝固抵抗性乳を製造する方法を提供する。 他の面において、本発明は、乳中のカルシウムの吸収性を必要なレベルに増加させる方法を提供する。 他の面において、本発明は、乳の粘度を必要なレベルに増加させる方法を提供する。 それ以上の面において、本発明は、凝固させないで酸性化乳を製造する方法を提供する。 本発明の方法は、乳を約40℃〜約90℃の温度に加熱し、そして有効量の1種または2種以上のプロテアーゼで処理する工程を含んでなる。 本発明は、また、酸凝固抵抗性である乳、カルシウム吸収性が増加した乳、粘度が増加した乳、安定に酸性化された乳、および本発明の乳を使用して製造された製品を提供する。 | ||||||
| 5 | Its use in the food manufacturing edible composition comprising a lactose | JP53210296 | 1996-04-25 | JPH11508124A | 1999-07-21 | ヨハネス ペーター クンゼミュラー ハインリッヒ |
| (57)【要約】 食品に於ける脂肪の代用として或いは、派生乳成分の代用として有用なラクトース微結晶を含む組成物。 組成物は乳製品、アイスクリームまたはナッツと／またはココアを含むバター状食品の製造に特に有用である。 | ||||||
| 6 | EDIBLE LACTOSE-CONTAINING COMPOSITIONS AND THEIR USE IN THE MANUFACTURE OF FOOD PRODUCTS | EP96911937.0 | 1996-04-25 | EP0822754A1 | 1998-02-11 | KUNSEMÜLLER, Heinrich, Johannes, Peter |
| Compositions containing microcrystals of lactose which are useful as substitutes in food products for lipid components or as substitutes for milk-derived components. The compositions are particularly useful in the manufacture of dairy products, ice cream or spreadable products containing nuts and/or cocoa. The lactose microcrystals are preferably incorporated in food products under conditions where the lactose is not dissolved. | ||||||
| 7 | Method for producing an edible gel | US949543 | 1978-10-10 | US4251562A | 1981-02-17 | Charles G. G. R. LeGrand; Roger A. E. C. Paul |
| A gel having rheology characteristics comparable to those of an egg-white gel or a gelatin gel is prepared by forming a mixture of a sol of seroprotein such as whey protein, glucides such as saccharose or hydrolyzed lactose and water, and heating the mixture under pressure at a temperature and for a time sufficient to convert the mixture into a gel. | ||||||
| 8 | Fruit whip | US11197549 | 1949-08-23 | US2588308A | 1952-03-04 | TRESSLER DONALD K |
| 9 | Method of making milk confection | US6262836 | 1936-02-06 | US2091149A | 1937-08-24 | IVERSON CARROLD A |
| 10 | Alimentary substance and process for making the same | US65959233 | 1933-03-03 | US1931813A | 1933-10-24 | BEVERLEY FREDERICK S |
| 11 | Milk improved by treatment with proteases and methods for its preparation | US10528550 | 2003-05-05 | US20050244542A1 | 2005-11-03 | Jorge Florin-Christensen; Joseph Harris |
| In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention provides methods for increasing the absorbability of calcium in milk to a desired level. In another aspect, the invention provides methods for increasing the viscosity of milk to a desired level. In a further aspect, the invention provides methods for producing acidified milk without coagulation. The methods of the invention comprise the steps of heating milk to a temperature between about 40° C. and about 90° C. and treating the milk with an effective amount of one or more protease. The invention also provides milk that is resistant to acid coagulation, milk with an increased viscosity, stably acidified milk, and products made with the milks of the invention. | ||||||
| 12 | Food product and process for making same | US16786927 | 1927-02-12 | US1767083A | 1930-06-24 | OTTO LEOPOLD |
| 13 | Self-preserving milk product | US8692726 | 1926-02-08 | US1749153A | 1930-03-04 | TRUST COMPANY MERCHANTS |
| 14 | MILK- BASED EXTRUDED SNACK | EP15805525.1 | 2015-12-09 | EP3229599A1 | 2017-10-18 | VARDI, Ishay; CHANVRIER, Hélène Michèle Jeanne; PFALLER, Werner |
| The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process for obtaining the snack. | ||||||
| 15 | Dispositif de traitement thermique et procédé de mise en oeuvre de celui-ci dans une application à la préparation de confiture de lait | EP87460016.6 | 1987-10-22 | EP0267864B1 | 1989-10-11 | Le Floch, Maurice; Le Maux, Robert; Temey, Serges; Denoual, Michel |
| 16 | Dispositif de traitement thermique et procédé de mise en oeuvre de celui-ci dans une application à la préparation de confiture de lait | EP87460016.6 | 1987-10-22 | EP0267864A1 | 1988-05-18 | Le Floch, Maurice; Le Maux, Robert; Temey, Serges; Denoual, Michel |
L'invention concerne un dispositif destiné à la préparation de confiture de lait. Il s'agit d'une cuve (3) munie d'un agitateur (4) capable d'accomplir, outre sa fonction d'agitation, une fonction de racleur. Pour éviter la brûlure du produit, des ouvertures (50, 51, 52...) sont pratiquées dans une moitié (G) et des ouvertures (500, 501, 502...) dans l'autre moitié (D). Ces ouvertures sont décalées les unes par rapport aux autres et sont complémentaires les unes des autres de telle sorte que, lors d'un tour complet de l'agitateur (4), toute la surface constituant le fond de la cuve est raclée. Un système de racleurs verticaux (60, 61, 62) est également prévu. Le procédé de cuisson met en oeuvre des cycles de températures obtenus par des moyens de chauffage régulé d'un bain d'huile (7) par exemple, mis en contact avec le fond de la cuve. L'invention s'applique à la fabrication de confiture de lait obtenue à partir d'un retentat obtenu après ultrafiltration de lait. |
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| 17 | MILK IMPROVED BY TREATMENT WITH PROTEASES AND METHODS FOR ITS PREPARATION | EP03754368 | 2003-05-05 | EP1555884A4 | 2006-04-12 | FLORIN-CHRISTENSEN JORGE; HARRIS JOSEPH B |
| In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention provides methods for increasing the absorbability of calcium in milk to a desired level. In another aspect, the invention provides methods for increasing the viscosity of milk to a desired level. In a further aspect, the invention provides methods for producing acdified milk without coagulation. The methods of the invention comprise the steps of heating milk to a temperature between about 40 °C and about 90 °C and treating the milk with an effective amount of one or more protease. The invention also provides milk that is resistant to acid coagulation, milk with an increased level of calcium absorbability, milk with increased viscosity, stably acidified milk, and products made with the milks of the invention. | ||||||
| 18 | MILK IMPROVED BY TREATMENT WITH PROTEASES AND METHODS FOR ITS PREPARATION | EP03754368.3 | 2003-05-05 | EP1555884A1 | 2005-07-27 | FLORIN-CHRISTENSEN, Jorge; HARRIS, Joseph, B. |
| In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention provides methods for increasing the absorbability of calcium in milk to a desired level. In another aspect, the invention provides methods for increasing the viscosity of milk to a desired level. In a further aspect, the invention provides methods for producing acdified milk without coagulation. The methods of the invention comprise the steps of heating milk to a temperature between about 40 °C and about 90 °C and treating the milk with an effective amount of one or more protease. The invention also provides milk that is resistant to acid coagulation, milk with an increased level of calcium absorbability, milk with increased viscosity, stably acidified milk, and products made with the milks of the invention. | ||||||
| 19 | Milk delicacy and method for its production | EP04472001.9 | 2004-05-14 | EP1522222A1 | 2005-04-13 | Zlatanov, Georgi Ivanov |
The invention relates to a healthy milk delicacy, made from condensed fresh pure raw buffalo milk, containing baking soda and sugar 50-53 weight per cent. The delicacy is enriched with fat-soluble vitamins A and E. The invention further relates to method for production of milk delicacy, which consists in supplying of the required quantity of pure raw buffalo milk in an open pot, and addition of the required quantities of baking soda and sugar at constant stirring up the mixture and heating it until it bubbles over, afterwards boiling it until it becomes thick and cream-like, then portioning and packing the obtained milk delicacy in heat resistant and hermetic packages. The addition of the baking soda is at temperature 20°C, the addition of the sugar is at temperature 60°C, and after reaching the required consistency are performed subsequently cooling off the mixture to temperature 85°C and its enrichment with fat-soluble vitamins A and E. |
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| 20 | 두리안 밀크잼 | KR1020160105389 | 2016-08-19 | KR1020170026151A | 2017-03-08 | 춘연더엉 |
| 본발명은두리안밀크잼에관한것으로, 두리안과육또는두리안건조분말, 생우유, 크림, 분유, 설탕과소금을원료로하여, 두리안전처리, 2회혼합, 졸이기, 균질화와통조림화를거친뒤 완제품두리안밀크잼으로제조된다. 본발명의두리안밀크잼은두리안과우유를함께배합하여, 영양이풍부할뿐더러, 얻어진완제품은두리안의독특한맛을유지함과아울러유제품의독특한입맛도도입함으로써, 혼합하여제조된제품은더이상두리안의짙은맛을나타내지않아, 두리안의냄새에민감한사람들이두리안과접촉함으로인한불쾌감이발생하지않도록하는유익한효과가있다. | ||||||
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