| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 241 | Milchpulver mit verbesserten sensorischen Eigenschaften | EP14168880.4 | 2014-05-19 | EP2946669A1 | 2015-11-25 | Diekhaus, Martin |
Vorgeschlagen werden Milchpulver mit verbesserten sensorischen Eigenschaften, die dadurch erhältlich sind, dass man |
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| 242 | SOLID MILK AND METHOD FOR MANUFACTURE THEREOF | EP15167757.2 | 2009-12-25 | EP2926666A1 | 2015-10-07 | TOYODA, Ikuru; SATAKE, Yoshinori; OHTSUBO, Kazumitsu |
The object of the present invention is to provide a method for manufacturing solid milk having suitable hardness for practical use by manufacturing powdered milk having good compaction moldability. In the manufacturing method of solid milk of the present invention, powdered milk for manufacturing solid milk is produced (S100), and then solid milk is produced by produced powdered milk. This manufacturing process (S100) comprises a gas dispersal process (S112) and a spray drying process (S114). In the gas dispersal process (S112), a prescribed gas is dispersed into liquid milk which is an ingredient of the powdered milk. In the spray drying process (S114), the liquid milk having a dispersed prescribed gas is sprayed, and the sprayed liquid milk is dried. By performing these processes, powdered milk is obtained. Solid milk is manufactured by solidifying the powdered milk. |
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| 243 | SOLID MILK AND METHOD FOR MANUFACTURE THEREOF | EP09834521.8 | 2009-12-25 | EP2369940B1 | 2015-07-08 | TOYODA, Ikuru; SATAKE, Yoshinori; OHTSUBO, Kazumitsu |
| 244 | PRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY COMPOSITIONS | EP11763107.7 | 2011-03-31 | EP2552226A1 | 2013-02-06 | MACKERETH, Antony Raymond; BALDWIN, Alan James; VAN DE VEN, Willem Frank |
| The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85-99.5% lipid and moisture content of about 0.05-15%. A method comprising the separation of concentrated milk fat to provide a high fat paste comprising about 1 to about 90% by weight lipid, about 0.1 to about 20% by weight moisture, and about 0.5 to about 35% phospholipid, and a milk fat concentrate comprising about 99 to about 99.9% lipid is also disclosed. In addition a method of producing a unitised high density composition comprising; providing a mixture comprising one or more liquid or semi-liquid milk fat compositions, and one or more milk powders, and compacting the mixture to produce a unitised high density composition is disclosed. | ||||||
| 245 | METHOD FOR MANUFACTURING SOLID MILK | EP09834530.9 | 2009-12-25 | EP2369941A1 | 2011-10-05 | TOYODA, Ikuru; SHIBATA, Mitsuho; OHTSUBO, Kazumitsu |
| The object of the present invention is to provide a method of manufacturing solid milk having better water solubility and keeping suitable hardness even when the powdered milk, which is hard to be molded, with low free fat is used. Solid milk has been manufactured by using powdered milk having small particle diameter which was passed through a sieve in order to obtain homogeneous solid milk. The present invention is based on the knowledge that solid milk having suitable hardness and water solubility can be obtained by using powdered milk having large particle diameter which have not been used for manufacturing the solid milk because it has been sieved. | ||||||
| 246 | SOLID MILK AND METHOD FOR MANUFACTURE THEREOF | EP09834521.8 | 2009-12-25 | EP2369940A1 | 2011-10-05 | TOYODA, Ikuru; SATAKE, Yoshinori; OHTSUBO, Kazumitsu |
| The object of the present invention is to provide a method for manufacturing solid milk having suitable hardness for practical use by manufacturing powdered milk having good compaction moldability. In the manufacturing method of solid milk of the present invention, powdered milk for manufacturing solid milk is produced (S100), and then solid milk is produced by produced powdered milk. This manufacturing process (S100) comprises a gas dispersal process (S112) and a spray drying process (S114). In the gas dispersal process (S112), a prescribed gas is dispersed into liquid milk which is an ingredient of the powdered milk. In the spray drying process (S114), the liquid milk having a dispersed prescribed gas is sprayed, and the sprayed liquid milk is dried. By performing these processes, powdered milk is obtained. Solid milk is manufactured by solidifying the powdered milk. | ||||||
| 247 | SOLID MILK AND METHOD OF PRODUCING THE SAME | EP05757958.3 | 2005-07-01 | EP1769682B1 | 2011-08-24 | SHIBATA, Mitsuho, c/o Meiji Dairies Corporation; TOYODA, Ikuru, c/o Meiji Dairies Corporation; KUDO, Shunichi, c/o Meiji Dairies Corporation |
| It is intended to provide a solid milk having favorable dissolution properties and strength and a method of producing the same. It is found out that a solid milk having a sufficient strength and dissolution properties can be obtained fundamentally starting with milk powder alone by compression molding the milk powder while controlling the porosity and free fat thereof within definite ranges and then humidifying the same followed by drying. Based on this finding, the above problem can be solved by, for example, a solid milk having a porosity of from 30% to 50%; and a method comprising the compression molding step wherein a milk powder is compressed to give a compressed milk powder in a solid state, the humidifying step for humidifying the compressed milk powder obtained in the compression molding step and the drying step for drying the compressed milk powder having been humidified in the humidifying step. | ||||||
| 248 | AGENT FOR REDUCING VISCERAL FAT | EP08721085 | 2008-02-29 | EP2127660A4 | 2010-11-03 | KAWAKAMI HIROSHI; SHIINOKI YASUHIKO; KADOOKA YUKIO |
| Provide a visceral fat reducing agent for reducing the diseases and conditions associated with the metabolic syndrome which represents a condition where various risk factors such as those for hypertension, hyperlipemia, glucose tolerance dysfunction, etc., have accumulated, or simply reducing an accumulation of visceral fat, wherein the effective ingredient of said visceral fat reducing agent includes fungus bodies of lactic acid bacteria, especially lactic acid bacteria belonging to the Lactobacillus sp . and Lactococcus sp . and/or cultures thereof, while also providing a beverage, food or feed containing said visceral fat reducing agent. | ||||||
| 249 | A FOOD CONTAINING A PROBIOTIC AND AN ISOLATED BETA-GLUCAN AND METHODS OF USE THEREOF | EP06735092.6 | 2006-02-15 | EP1858340B1 | 2010-07-14 | Goldin, Barry R.; Gorbach, Sherwood L. |
| The invention features a food product containing a probiotic and ²-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the food product. | ||||||
| 250 | IRON-CONTAINING COMPOSITION AND THE PROCESS TO PREPARE SUCH | EP08804203.1 | 2008-09-15 | EP2194794A1 | 2010-06-16 | BOT, Arjen; DOBENESQUE, Marie, N.; MARCHESSEAU, Sylvie, C.; RAOUCHE, Sana |
| A composition comprising micelles, which micelles comprise both ϰ-casein and β- casein, and which micelles comprise in its inner structure iron. A method to prepare such by reacting a dissolved iron with a ϰ-casein and β-casein-containing aqueous composition, at a low temperature and an iron concentration of at least 2 mmol/l. Optionally, such composition may be dried. | ||||||
| 251 | Particulate structuration for improving the dissolution kinetics of food powders | EP07104970.4 | 2007-03-27 | EP1974614A1 | 2008-10-01 | Marabi Alejandro; Burbidge Adam; Raemy Alois |
The present invention relates to the field of modification of dissolution kinetics of particulate materials. In particular, the present invention relates to the adaptation of the dissolution kinetics of powders, e.g., food powders to a particular purpose. One embodiment of the present invention relates to a Composite Particle to be dissolved comprising at least two solid soluble sub-particles, at least one of which has a negative heat of dissolution in the liquid the Composite Particle is to be dissolved in.
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| 252 | A FOOD CONTAINING A PROBIOTIC AND AN ISOLATED BETA-GLUCAN AND METHODS OF USE THEREOF | EP06735092 | 2006-02-15 | EP1858340A4 | 2008-09-17 | GOLDIN BARRY R; GORBACH SHERWOOD L |
| The invention features a food product containing a probiotic and ²-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the food product. | ||||||
| 253 | SOLID MILK AND METHOD OF MAKING THE SAME | EP06843763.1 | 2006-12-27 | EP1965654A1 | 2008-09-10 | SHIBATA, Mitsuho, Research and Development, |
| The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same. | ||||||
| 254 | Cereal bars and methods of their manufacture | EP03258250.4 | 2003-12-30 | EP1435204A3 | 2006-01-11 | Coleman, Edward C.; Birney, Sharon R.; Brander, Rita W. |
A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (i) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possessing a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly. |
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| 255 | Cereal bars and methods of their manufacture | EP03258250.4 | 2003-12-30 | EP1435204A2 | 2004-07-07 | Coleman, Edward C.; Birney, Sharon R.; Brander, Rita W. |
A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (i) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possessing a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly. |
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| 256 | Utilisation du lait d'équidés pour la fabrication d'une préparation destinée au traitement des troubles bucco-dentaires | EP99117855.9 | 1999-09-10 | EP0995442A1 | 2000-04-26 | Le Petit, Léon, Antoine, Georges, William; Rollan, Sergi |
La présente invention concerne l'utilisation du lait d'équidés, notamment du lait de jument ou d'ânesse, pour la fabrication d'une préparation destinée au traitement et à la prévention des troubles bucco-dentaires. Le lait d'équidés est connu depuis longtemps pour ses vertus thérapeutiques. L'invention propose d'utiliser le lait d'équidés dans une nouvelle application : le traitement et la prévention des affections bucco-dentaires telles que l'aphte, la gingivite, la parodontose ou la stomatite et pour le traitement du syndrome de Gougerot-Sjörgren. Pour une application plus confortable, le lait d'équidés, préalablement lyophilisé, est incorporé dans une forme galénique libérant lentement le lyophilisat. Le cachet azyme, le comprimé, la pâte à mâcher ou le sirop sont des exemples de formes galéniques adaptées à l'application dans la cavité buccale. |
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| 257 | Method for production of milk and sugars candies | EP82830025.1 | 1982-02-05 | EP0067125A1 | 1982-12-15 | Razza, Luigi, Dr.; Veli, Paolo Berti Arnoaldi, Dr. |
A method for the. manufacture of milk and sugar based tablets is described, in which the milk and sugar are in a predetermined ratio, which gives the tablets the desired firm consistency together with a most natural taste. According to this method, respective quantities of milk and simple and complex sugars are prepared to combly with the ratio, the milk is mixed with a portion of the quantity of sugars, the mixture obtained is dried and powdered, the remainder of the sugars is mixed with the resulting powder, and the mixture thus obtained is then compressed into tablets. |
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| 258 | 조성물의 소결 방법 | KR1020137012522 | 2011-10-19 | KR1020130129200A | 2013-11-27 | 뮤니에뱅상다니엘모리스; 하르트만마르쿠스후베르트; 도퍼다니엘요하네스 |
| 본 발명은 총 물 함량이 일정하게 유지된, 상이한 수분 활성도 및 유리 전이 온도를 갖는 2 개 이상의 분말 화합물의 소결 방법에 관한 것이다. 상기 방법은 하나의 물질의 구조가 온전하게 유지되는 밀폐된 환경에서의 2 개의 물질의 소결을 가능하게 한다. | ||||||
| 259 | 고형유 및 이의 제조방법 | KR1020087015485 | 2006-12-27 | KR101106659B1 | 2012-01-18 | 시바타,미즈호 |
| 본 발명은 기본적으로는 분유만을 원료로 이용하여 공극율과 유리 지방을 일정 범위로 제어한 상태로 압축 성형한 후, 가습 및 건조 처리하는 것으로써 적당한 강도와 용해도을 모두 갖는 고형유를 얻을 수 있다는 지식에 근거하고 있다. 즉, 공극율이 30% 내지 60%인 고형유 및 그 제조 방법은 고형의 압축분유를 얻기 위해 분유를 압축하는 단계; 상기 압축 단계에 의해 얻은 압축 분유를 가습하는 단계를 포함하며, 상기 가습단계에 의해 가습된 압축분유를 건조하기 위한 건조 단계는 바람직한 용해도와 강도를 갖는 고형유 및 그 제조 방법의 제공이라는 목적을 달성한다. | ||||||
| 260 | 유산균 수가 많으면서 저장성 및 흐름성이 우수한 과립형 요쿠르트 제조방법 | KR1020090036845 | 2009-04-28 | KR1020100118164A | 2010-11-05 | 신명곤; 이규희; 오춘균; 옥민호 |
| PURPOSE: A method for making granular type yogurt granule with excellent storage quality while containing high count of lactic acid bacteria is provided to lower the moisture contents in order to increase the number of lactic acid bacteria. CONSTITUTION: A fluidized bed granulator produces the liquid yogurt for the spraying in which viscosity is controlled so that it is possible to spray. The granular yogurt is manufactured under the fluidized bed construction condition in the form of the bottom spray through spraying and the fluidization. | ||||||
