| 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 | 固形乳,及びその製造方法 | JP2015246605 | 2015-12-17 | JP6138225B2 | 2017-05-31 | 柴田 満穂; 大坪 和光; 佐竹 由式; 柏木 和典 |
| 102 | Method of manufacturing solid milk, and solid milk | JP2011526342 | 2009-12-25 | JP2012513741A | 2012-06-21 | 由式 佐竹; 和光 大坪; 活 豊田 |
| A method for manufacturing solid milk includes a gas dispersal process (S112) for dispersing a prescribed gas into liquid milk; a spray drying process (S114) for obtaining powdered milk by spraying the liquid milk after the gas dispersal process (S112), and drying the sprayed liquid milk; a compaction molding process (S130) for obtaining a solidified compaction molded body of powdered milk produced by compacting powdered milk after the gas dispersal process (S112) and the spray drying process (S114); in which the powdered milk obtained by performing the gas dispersal process (S112) and the spray drying process (S114) is bulkier than the powdered milk obtained without the gas dispersal process (S112). | ||||||
| 103 | Fine structuring in order to improve the dissolution kinetics of the food powder | JP2010500209 | 2008-05-24 | JP2011514138A | 2011-05-06 | アダム バービッジ，; アレハンドロ マラビ，; アロイス レミー， |
| 本発明は、微粒子材料の溶解動態の改変の分野に関する。 詳細には、本発明は、粉末、例えば、食品粉末の溶解動態を特定の目的に適応させることに関する。 本発明の一実施形態は、少なくとも２種の可溶性の固体のサブ粒子を含み、その少なくとも１種が、複合粒子が中で溶解されることになる液体中で負の溶解熱を有する、被溶解複合粒子に関する。
【選択図】 なし |
||||||
| 104 | 窪み部を有する食品 | JP2008540884 | 2007-10-17 | JPWO2008050473A1 | 2010-02-25 | 活 豊田; 和光 大坪 |
| 【課題】溶解性に優れた固形乳などの食品を提供する。【解決手段】上記課題は,平坦な領域(2)を有する上面(4)と,前記上面の平坦な領域(2)と平行である平坦な領域(6)を有する下面(8)と,前記上面(4)に設けられた窪み部(10)及び前記下面(8)に設けられた窪み部(12)を有し,前記食品が前記上面(4)に設けられた窪み部(10)及び前記下面(8)に設けられた窪み部(12)の両方を有する場合は,上面の窪み部(10)の最大深さdu(14)と下面の窪み部(12)の最大深さdd(16)の和が,前記食品の厚さw(18)の30%以上である窪み部を有する食品などにより解決される。【選択図】図1 | ||||||
| 105 | Food, as well as methods of use thereof containing probiotics and isolated β- glucan | JP2007555352 | 2006-02-15 | JP2008529535A | 2008-08-07 | バリー アール． ゴールディン; シャーウッド エル． ゴルバック |
| 本発明は、プロバイオティクスおよび天然源から単離されたβ-グルカンを含む食品、該食品を投与することによる疾患または障害の処置方法、ならびに該食品の成分を別々に含むパッケージを特徴とする。 | ||||||
| 106 | 固形乳，及びその製造方法 | JP2006528985 | 2005-07-01 | JPWO2006004190A1 | 2008-04-24 | 満穂 柴田; 活 豊田; 俊一 工藤 |
| 本発明は,好適な溶解性と強度とを有する固形乳及びその製造方法を提供することを目的とする。本発明は,基本的には,粉乳のみを原料として空隙率及び遊離脂肪を一定範囲に制御した状態で圧縮成形した後,加湿及び乾燥処理することにより,充分な強度と溶解性と兼ね備える固形乳を得ることができるとの知見に基づくものである。すなわち,上記の課題は,空隙率が,30%〜50%である固形乳;及び粉乳を圧縮して固形状の粉乳圧縮物を得るための圧縮工程と,前記圧縮工程で得られた粉乳圧縮物を湿らせるための加湿工程と,前記加湿工程で加湿された粉乳圧縮物を乾燥させるための乾燥工程とを含む固形乳の製造方法などにより解決される。 | ||||||
| 107 | Non-Browning Lactose-Free Milk Powder and Methods of Making Same | US15828499 | 2017-12-01 | US20180153184A1 | 2018-06-07 | Shakeel Ur Rehman; Brandon Kopesky; Calvin White; Scott Backinoff; Timothy Peter Doelman |
| Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color. | ||||||
| 108 | LOW-BACTERIA MILK POWDERS WITH A HIGH WPNI (III) | US15643611 | 2017-07-07 | US20180084798A1 | 2018-03-29 | Thomas Holst; Andreas Nolte |
| A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20° C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75° C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower. | ||||||
| 109 | SOLID MILK AND METHOD OF MAKING THE SAME | US15464886 | 2017-03-21 | US20170188598A1 | 2017-07-06 | Mitsuho Shibata |
| 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. | ||||||
| 110 | METHOD FOR PRODUCING SOLID MILKS | US15181758 | 2016-06-14 | US20170119004A1 | 2017-05-04 | Marie RASTELLO-DE BOISSESON; Eric BONNEAU; Gerardus Johannes COENEN |
| The present invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method for producing solid milks according to the invention comprises the following steps: compressing milk powder at a compression speed between 110 and 200 mm/s to obtain a solid unit, moistening the solid unit by spraying an amount of water between 0.1 and 8 mg/cm2, then drying the solid unit. | ||||||
| 111 | SOLID MILKS AND METHOD FOR PRODUCING SOLID MILKS | US15181738 | 2016-06-14 | US20170119003A1 | 2017-05-04 | Marie RASTELLO-DE BOISSESON; Eric BONNEAU; Gerardus Johannes COENEN |
| The invention relates to a method for producing solid milks and to the products obtained therefrom. The method comprises a compression step, a moistening step, and a drying step. The compression step is carried out with a compaction ratio between 50% and 80%. In the moistening step, water is sprayed for less than 1 s onto the compressed milk unit in an amount between 0.1 mg and 8 mg per cm2 of the outside surface area. The drying step follows the moistening step for less than 10 s, the duration of the drying step being less than 30 s. The solid milk has a core/crust structure, the average thickness of the crust being at least the thickness of two rows of milk particles. | ||||||
| 112 | Nutritional tablet | US14189254 | 2014-02-25 | US09497984B2 | 2016-11-22 | Maarten Anne Hoijer; Anneke Maria Fransiska Olde Riekerink |
| To improve the solubility and the speed of dissolution of nutritional tablets comprising protein, fat and carbohydrates, dietary fibers are included in the nutritional tablets. | ||||||
| 113 | PROCESS FOR PREPARING MILK BASED BEVERAGES | US15031806 | 2014-10-15 | US20160242592A1 | 2016-08-25 | Fabien Rawyler; Cedric Rey; Marie Perrot; Ursula Leuenberger; Souad Fettah; Clemence Lorilleux; Charlotte Rousselon |
| The invention concerns a process for preparing a beverage, said beverage comprising at least one milk beverage component, wherein the beverage is prepared by means of a beverage dispenser, said beverage dispenser comprising: —at least two milk ingredient containers (1b, 1a) storing different milk ingredients, said milk ingredients differing by their fat contents, —dosing devices (2a, 2b) cooperating with the milk ingredient containers (1a, 1b) for dosing doses of milk ingredients from each milk ingredient container, and wherein the process comprises the steps of: —introducing doses of different milk ingredients simultaneously in a beverage reconstitution place (3, 8), —mixing said doses of different milk ingredients together with a diluent in order to produce the milk beverage component. | ||||||
| 114 | METHOD FOR THE PREPARATION OF A DAIRY GEL BY MEANS OF A HIGH PRESSURE TREATMENT | US14889360 | 2014-05-05 | US20160143307A1 | 2016-05-26 | Johanna Maria Jozefa Georgina LUYTEN; Everhardus Jacobus Franciscus VAN AREM; Ruben Frederik Maarten DE VRIES |
| A first aspect of the present invention relates to a method for the preparation of dairy gels from a dairy composition by means of a high isostatic pressure treatment. A second aspect of the present invention further relates to dairy gels obtainable by such method and a third aspect of the present invention relates to the use of such gels in food products. | ||||||
| 115 | Food with depression | US12445951 | 2007-10-17 | US08974847B2 | 2015-03-10 | Ikuru Toyoda; Kazumitsu Ohtsubo |
| [Object] To provide a food product that exhibits excellent solubility, such as solid milk.[Means] The above purpose is achieved by a food product having a top surface (4) including a flat area (2); a bottom surface (8) including a flat area (6) parallel to the flat area (2) on the top surface; and a recess (10) formed on the top surface (4) and a recess (12) formed on the bottom surface (8), wherein when the food product has both the recess (10) formed on the top surface (4) and the recess (12) formed on the bottom surface (8), the total of the largest depth du (14) of the recess (10) on the top surface and the largest depth dd (16) of the recess (12) on the bottom surface is 30% or larger of the thickness w (18) of the food product. | ||||||
| 116 | NUTRITIONAL TABLET | US14189254 | 2014-02-25 | US20140287089A1 | 2014-09-25 | Maarten Anne HOIJER; Anneke Maria Fransiska Olde Riekerink |
| To improve the solubility and the speed of dissolution of nutritional tablets comprising protein, fat and carbohydrates, dietary fibers are included in the nutritional tablets. | ||||||
| 117 | Method of sintering a composition | US13880311 | 2011-10-19 | US08821951B2 | 2014-09-02 | Vincent Daniel Maurice Meunier; Markus Hubert Hartmann; Daniel Johannes Dopfer |
| The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact. | ||||||
| 118 | SOLUBLE MILK-BASED TABLET SURFACE-TREATED WITH CARBOHYDRATE | US13994990 | 2011-12-16 | US20130266693A1 | 2013-10-10 | Ursula Leuenberger; Christian Schmied; Peter Zeltner |
| The present invention relates to a method for the manufacture of soluble milk-based tablets and in particular to milk-based tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to re-duce a friability of a milk-based tablet. The soluble milk-based tablet surface-treated with the carbohydrate has applications in the beverage industry. | ||||||
| 119 | METHOD OF SINTERING A COMPOSITION | US13880311 | 2011-10-19 | US20130209632A1 | 2013-08-15 | Vincent Daniel Maurice Meunier; Markus Hubert Hartmann; Daniel Johannes Dopfer |
| The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact. | ||||||
| 120 | Agent for reducing visceral fat | US12525172 | 2008-02-29 | US08440179B2 | 2013-05-14 | Hiroshi Kawakami; Yasuhiko Shiinoki; Yukio Kadooka |
| 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 bacteria, especially lactic 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. | ||||||
QQ群二维码
意见反馈
意见反馈