| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | Method for producing a milk-like product, the use of milk-like products and milk-like products | JP51978293 | 1993-05-05 | JP3230680B2 | 2001-11-19 | ムンク ニールセン，ペル; ブドルフセン，ギッテ; リベル ペテルセン，ベント |
| The method for production of a milk like product is characterized by the fact that transglutaminase is added to a liquid containing milk proteins, that the liquid contains Ca<++>, if required, in an amount sufficient for the reaction catalyzed by the transglutaminase, and that the pH of the liquid, if required, is adjusted to a value of between 5.5 and 7.5. Hereby a milk like product which is physically more stable than the hitherto known milk like products is obtained. By further addition of an enzyme with milk clotting activity a milk like product with a mouth feeling like a fat emulsion and usable as a fat substitute can be produced. | ||||||
| 182 | Production of chocolate crumb | JP5406099 | 1999-03-02 | JPH11289986A | 1999-10-26 | GIBSON RICHARD; JERCHER LORETA; CARLI SOPHIE; ARMSTRONG EUAN; SAMUEL BRIAN |
| PROBLEM TO BE SOLVED: To provide a method for producing chocolate crumb having good flavor, in a cream shape, excellent in texture, and useful for a milk chocolate by mixing a milk solid, a sugar and a prescribed amount of water, heating the obtained mixture, and drying the heated mixture under a specific condition. SOLUTION: A milk solid including the whole milk powder, a whey protein or a low fat milk solid, preferably in an amount of 20-80 wt.% (based on the total weight of the mixture) is mixed and heated with a sugar such as a sucrose, a glucose, a dextrose, a lactose and a fructose, and 1.2-8 wt.% water in the presence or absence of 3-20 wt.% cocoa solid by a mixer to 85-120°C, and the obtained mixture is reacted at 85-180°C for 2.5-25 min. The reaction product is dried so as to have <3 wt.% water content to provide the objective chocolate crumb in the method for producing the chocolate crumb. The ratio of the solid milk to the sugar is preferably made to (1/3)-(1/1.5), and the obtained chocolate crumb is preferably mixed with the remaining chocolate component to produce a milk chocolate. COPYRIGHT: (C)1999,JPO | ||||||
| 183 | 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。 | ||||||
| 184 | Beverage mix | JP116690 | 1990-01-09 | JP2831075B2 | 1998-12-02 | UIRIAMU FURANSHISU KYANPU; YUUJIN AARU FUISUKUBATSUKU |
| 185 | Frozen desserts, and its manufacturing method | JP50686789 | 1989-06-02 | JP2559867B2 | 1996-12-04 | PODOLSKI JOSEPH S; HABIB MAHER |
| Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces. | ||||||
| 186 | Spreadable aerated confectionery product based on water-in-oil emulsion and its production | JP11808394 | 1994-05-31 | JPH07135905A | 1995-05-30 | AMIRUKAARE TARIGUNANI |
| PURPOSE: To obtain the subject confectionery product which is provided with cream-state characteristic and is stable, extrudable and useful for cookie material, etc., by introducing air into specific water-in-oil emulsion. CONSTITUTION: An oily phase including vegetable fat, butter and a high melting point fatty acid part is melted to prepare a water phase including floated protein to prepare water-in-oil emulsion at an adjusted temperature. The obtained emulsion is cooled and added with other optional components such as taste giving component like cocoa at need. Air is introduced to a composed mixture obtained like this to obtain the desired confectionery product. COPYRIGHT: (C)1995,JPO | ||||||
| 187 | Slightly acidic sterilized liquid dairy product and its production | JP32537692 | 1992-12-04 | JPH05236873A | 1993-09-17 | MISHIERU JIYON AASAA GURU; UIRII FUGERUSHIYOFUERU |
| PURPOSE: To produce the dairy product which is excellent in long-term storage stability and homogeneity and appropriately used for cream, etc., by sterilely adding a sterile acid agent to a specific sterilized neutral milk base. CONSTITUTION: In this production, a sterile acid agent such as fruit juice is sterilely added to a sterilized neutral milk base that is prepared without performing neutralization by adding alkali and contains no stabilizing salt such as disodium monohydrogen phosphate to produce the objective dairy product which has a pH value of 5.2 to 6.5 and in which any visible curding or phase separation of protein is not caused. | ||||||
| 188 | JPH0549255B2 - | JP14856589 | 1989-06-13 | JPH0549255B2 | 1993-07-23 | DOMINGO KASUTADEIO TAASON JUNI; EMANYUERU JOSEFU MATSUKINRII |
| 189 | Drink mix | JP116690 | 1990-01-09 | JPH02234640A | 1990-09-17 | UIRIAMU FURANSHISU KIYANPU; YUUJIN AARU FUISUKUBATSUKU |
| PURPOSE: To attain formation of drink mix with which chocolate is fused in a drink product and rapidly diffused in the drink by spraying sugar cake coating with fat as a base over the grains of a drink base as a thin film. CONSTITUTION: This drink mix is formed by covering the grains of drink base with the thin layer prepared from the sugar cake coating with the fat as the base. The granular drink base can be cocoa, hot cocoa mix, coffee or the mixture of skim milk and sugar, and it is preferable for the grain of drink base to have the grain diameter of 10-40 mesh. The sugar cake raw material based on fat can utilize milk chocolate or plain chocolate, for example. Besides, the quantity of sugar cake coating based on fat is selected from 2.5 to 50wt.% with the full weight of drink mix as a reference. COPYRIGHT: (C)1990,JPO | ||||||
| 190 | Powder component for producing soft cream and milk beverage | JP5871487 | 1987-03-13 | JPS62275653A | 1987-11-30 | SHIYUROOMO DEBUSHIYONII |
| The invention provides a powdered composition that upon mixing with milk or water will produce a tart dairy drink or upon mixing with milk in a soft ice cream machine forms a soft ice cream without the presence of gelatine therein, the composition comprising about 1 to about 15% of an edible acid, about 0 to about 6% of a pretreated starch, about 0 to 10% of a dried cultured milk powder, about 0.3 - 90% sweeteners, about 0 to 7% colors and flavors, about 0 to 50% milk powder and a mixture of at least two gums selected from guar gum, carob gum and xanthan gum, each of said individual gums being present in said mixture in an amount from about 0.3 to 4% and the total amount of said mixture of gums being from about 2.3% to 8% by wt of the powdered composition. | ||||||
| 191 | Powder component for soft yoghurt ice cream | JP6873587 | 1987-03-23 | JPS62232339A | 1987-10-12 | SHIYUROOMO DEBUSHIYONII |
| The invention provides a powdered composition that upon mixing with milk or water and processing in a soft ice cream machine forms a natural yogurt soft ice cream containing live natural yogurt bacilli comprising about 0.3 to 15% of an edible acid, about 0.5 to 12% of one or more natural polysaccharide gums, about 0.03 to 90% sweetener, 0 to 4.0% cold water soluble gelatine, 0 to 7.0% of a pretreated starch, 0.2 to 8% of a dried natural yogurt powder containing live bacilli, about 0 to 50% of a dried milk powder, 0 to 4% food color, 0 to 4% food fruit flavours, 0 to 5% yogurt flavour and about 0 to 5% dehydrated fruit powders. | ||||||
| 192 | JPS56500118A - | JP50066080 | 1980-03-17 | JPS56500118A | 1981-02-12 | |
| 193 | JPS4816187B1 - | JP5882270 | 1970-07-07 | JPS4816187B1 | 1973-05-19 | |
| 194 | SOLUBLE AGGLOMERATED CHOCOLATE POWDER | US15745916 | 2016-07-19 | US20180206516A1 | 2018-07-26 | Bruno Chavez Montes; Timothy James Wooster; Dominique Jaccard; Hugues Lefait |
| The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of: —preparing an aqueous emulsion of cocoa fat, —loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, —spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder. | ||||||
| 195 | FROZEN CONFECTION MANUFACTURE | US15544096 | 2016-01-13 | US20180007930A1 | 2018-01-11 | Mansoor Ahmed ANSARI; Johannes Jozef Marie JANSSEN; Georgios TETRADIS-MAIRIS |
| Disclosed is a process for manufacturing a premix for a frozen confection, the process comprising the steps of: (i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion; (ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof; (iii) providing an aqueous liquid; and (iv) combining the emulsion, adjunct composition and aqueous liquid. | ||||||
| 196 | READY-TO-DRINK MILK BEVERAGES WITH IMPROVED TEXTURE/MOUTHFEEL BY CONTROLLED PROTEIN AGGREGATION, AND METHOD OF MAKING THEREOF | US15538108 | 2015-12-21 | US20170367361A1 | 2017-12-28 | Virginie Kapchie; Jun-Tse Ray Fu; Madansinh Nathusinh Vaghela; Lu Wang; Philippe Rousset; Alexander A. Sher |
| The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. | ||||||
| 197 | ACIDIFIED PROTEINACEOUS BEVERAGES AND COMPOSITIONS | US15677551 | 2017-08-15 | US20170339987A1 | 2017-11-30 | Cesar VEGA; Carol LLOYD |
| Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life. | ||||||
| 198 | LIQUID COMPOSITION FOR FROZEN CONFECTION, METHODS OF PRODUCTION AND PREPARATION | US15305857 | 2015-05-06 | US20170042184A1 | 2017-02-16 | Paola Olmos; Charles-Austin Sunderland; Emmanuelle Florentin; Andre North |
| The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0° C. to −3° C., preferably from −1° C. to −2.2° C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition. | ||||||
| 199 | CARAMEL PRECURSORS WITH SPECIFIC THICKENING CHARACTRERISTICS | US14755379 | 2015-06-30 | US20160000112A1 | 2016-01-07 | Martin Diekhaus |
| Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture. | ||||||
| 200 | CHOCOLATE WITH MILK FAT FRACTIONS | US14390278 | 2013-03-15 | US20150064338A1 | 2015-03-05 | Fransiscus Johannes Gerardus Boerboom; Sabine Fischer |
| The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction to a chocolate composition reduces the oil migration of the filling of filled chocolates to the surface of the chocolate coating. Oil migration in filled chocolates is a cause for migration fat bloom on filled chocolates. | ||||||
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