| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | Method for producing material highly containing compound lipid and material highly containing compound lipid | JP2004357445 | 2004-12-09 | JP2006158340A | 2006-06-22 | MIURA SUSUMU; KATO TAKESHI; TANAKA NORIHISA; YOSHIOKA TOSHIMITSU; SHIIKI YASUHIKO |
| PROBLEM TO BE SOLVED: To provide a method for producing a material highly containing compound lipid derived from milk, containing at high concentration phospholipid and ganglyoside and usable as functional food, cosmetics, a substitute for mother's milk or the raw material of medicine, and to provide the material highly containing compound lipid derived from milk, containing at high concentration phospholipid and ganglyoside and substantially containing no foreign substance such as protein and glucide. SOLUTION: This method for producing the material highly containing compound lipid derived from milk comprises collecting concentrated fractions through subjecting defatted fractions of milk or a milk material to membrane filter (MF) treatment, and subjecting the concentrated fractions to alcohol extraction. The material highly containing compound lipid derived from milk comprises 40-50 wt.% of phospholipid in total solid and 1-5 wt.% of ganglyoside, and substantially contains no foreign substance. COPYRIGHT: (C)2006,JPO&NCIPI | ||||||
| 122 | Milk fat globule membrane-containing fraction of the production method | JP34906095 | 1995-12-21 | JP3488327B2 | 2004-01-19 | 英雅 元島; 不二 司城; 正樹 山根; 均 栗城; 哲也 澤口 |
| 123 | Powder containing a high concentration of complex lipids derived from milk, the manufacturing methods and uses | JP28531092 | 1992-09-30 | JP3103218B2 | 2000-10-30 | 哲郎 大羽; 康浩 松岡; 健吉 阿彦; 高橋 健; 誠治 黒澤 |
| 124 | Grant methods and milk flavoring agent of the milk flavor | JP10335296 | 1996-03-29 | JP3059380B2 | 2000-07-04 | 豊 加藤; 信行 川合; 一正 浜下 |
| 125 | Milky flavor imparter and its production | JP10438896 | 1996-03-29 | JPH09266757A | 1997-10-14 | KAWAI NOBUYUKI; HAMASHITA KAZUMASA; KATO YUTAKA |
| PROBLEM TO BE SOLVED: To produce a milky flavor imparter capable of imparting the milky flavor to a food by addition thereof in a small amount. SOLUTION: This method for producing a milky flavor imparter is to centrifuge a buttermilk, remove fat globules, then carry out the ultrafiltration using ultrafiltration membranes respectively having 48,000 and 18,000 fractionation molecular weights in two stages, afford a concentrate and perform the drying treatment of the resultant concentrate and provide a powder. Thereby, the milky flavor imparter is obtained. The milky flavor imparter containing a molecular dispersion-based ingredient rich in glucides derived from the buttermilk can readily be produced. The milky flavor imparter is capable of imparting a sufficient and good milky flavor to a food. COPYRIGHT: (C)1997,JPO | ||||||
| 126 | Production of cow's milk fat spherical membrane-containing fraction | JP34906095 | 1995-12-21 | JPH09172962A | 1997-07-08 | MOTOJIMA HIDEMASA; SAWAGUCHI TETSUYA; KURIKI HITOSHI; YAMANE MASAKI; TSUKASAKI FUJI |
| PROBLEM TO BE SOLVED: To readily obtain cow's milk fat spherical membrane-containing fraction from butter milk without adding any agent, etc., at all in a producing process. SOLUTION: The cow's milk fat spherical membrane-containing fraction contained in butter milk is separated by treating butter milk with a micro- filtering membrane having 0.5-6.0μm pore diameter. COPYRIGHT: (C)1997,JPO | ||||||
| 127 | Powder having high content of complex lipid derived from milk, tts production and use | JP28531092 | 1992-09-30 | JPH05292880A | 1993-11-09 | OBA TETSUO; MATSUOKA YASUHIRO; TAKAHASHI TAKESHI; AHIKO KENKICHI; KUROSAWA SEIJI |
| PURPOSE:To obtain the subject powder, having a specific content of proteins, glucides, lipids, etc., in a dry substance and useful as a food additive or a lipase inhibitor by regulating the pH of a butter milk, etc., subjecting the regulated milk to isoelectric precipitation, removing a precipitate, then carrying out ultrafiltration, etc., and drying. CONSTITUTION:An emulsifying agent having >=13 HLB value (preferably sucrose monolaurate, etc.) is added to butter mill or a reconstituted liquid of the butter milk and the pH is then regulated to 4.4-4.6. A precipitate produced by iosoelectric precipitation is removed and the supernatant is ultrafiltered through an ultrafiltration membrane having >=20000 fractionation molecular weight or a precise filtration membrane having <=0.5mum fractionation particle diameter. The resultant concentrate is subsequently dried to afford the objective powder having <=25% protein, <=20% glucide, >=50% lipid and >=14% complex lipid in lipids derived from the milk in the dry substance (the complex lipid contains >=12.5% phospholipid and >=1.5% glycolipid). | ||||||
| 128 | JPH04501812A - | JP51378790 | 1990-09-18 | JPH04501812A | 1992-04-02 | |
| Triglycerides are esterified at the 1- and 3- positions with saturated, long chain fatty acids, such as stearic, and at the 2- position with a short chain acid, such as acetic. These triglycerides provide fewer calories than those triglycerides commonly present in foods. Food compositions which are lower in calories than the original compositions can thus be produced by replacing some or all of the fat with this type of triglyceride. | ||||||
| 129 | Kuriimunoawadachitokuseinokairyohoho | JP50124983 | 1983-03-30 | JPH0248217B2 | 1990-10-24 | ANDERUSON KENETO; PIIRU PERU |
| 130 | JPS59500547A - | JP50124983 | 1983-03-30 | JPS59500547A | 1984-04-05 | |
| 131 | Flavor improved fermented butter milk | JP7206178 | 1978-06-16 | JPS54163857A | 1979-12-26 | KATAOKA JIYUNICHIROU; TAKAHASHI YUTAKA |
| 132 | Water dispersive edible composition | JP1403377 | 1977-02-10 | JPS5299241A | 1977-08-19 | JIYAU YAN SUU |
| 133 | 젖 유래 복합지질 고함유 분말 | KR1020087010139 | 2006-09-27 | KR101317037B1 | 2013-10-11 | 미우라스스무; 고지마겐지; 나카노다쿠; 가토겐; 도미자와아키라; 요시오카도시미쯔 |
| 버터 세럼(butter serum) 또는 버터 세럼 파우더 환원액을 pH 4.0~5.0으로 조정하고, 염화칼슘을 첨가하여 단백질의 응집을 촉진시켜, 생성된 침전을 제거하고, 상청을 한외여과 또는 정밀여과함으로써 얻어진 농축액을 건조함으로써 얻을 수 있는, 건조물 중 단백질 15~35 중량%, 지질 45~60 중량%를 함유하고, 그 중 젖 유래 복합지질을 건조물 중 20 중량% 이상 함유함으로써, 기능성 식품, 모유 대체품 또는 의약품의 원료로서 이용 가능한, 젖 유래 인지질 및 젖 유래 강글리오시드를 고농도로 함유하는 젖 유래 복합지질 고함유 분말을 제조한다. | ||||||
| 134 | β-시럼 유제품, 중성 지방이 격감되고/되거나 극성 지방이풍부한 유제품, 및 이들의 제조 방법 | KR1020077010178 | 2005-10-12 | KR1020070114108A | 2007-11-29 | 플레쳐카트리나; 캐치폴오웬; 그레이존버트램; 프리처드마크 |
| Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. "Beta-serum" means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in-water to a water-in-oil emulsion, such as the serum produced during the production of butter oil. | ||||||
| 135 | 저칼로리 저지방 버터류 스프레드 | KR1019930015968 | 1993-08-18 | KR1019940003467A | 1994-03-12 | 아브라함아이.바칼; 페니에이.카쉬; 마빈이.아이젠스타트 |
| 견고함에 있어 버터류(및 물론 마가린류)와 같으나 저지방이고 코레스테롤이 낮거나 실질적으로 없어 빵등의 스프레딩으로 사용될수 있는 스프레드가 제공된다. 덛붙여 이 스프레드는 튀김용도에 적합하다. 이 스프레드는 저지방과 천연전분을 특정비로 조합하여 구성된다. | ||||||
| 136 | 자기온도제어 고분자 발열체를 이용한 요구르트 제조기 | KR1019910025907 | 1991-12-31 | KR1019930011829A | 1993-07-20 | 배헌재; 최종철 |
| 본 발명은, 요구르트 보온실용 가열장치에 관한 것으로서, 우유팩 내장용 육면체 공간부를 갖는 본체와, 상기의 본체에 설치되어 있는 발열체와, 상기의 발열체에 접촉하여 온도를 감지하는 센서와, 상기의 발열체에 이어지는 코드상에 설치되어 있는 온-오프 온도제어스위치와, 상기의 온-오프 온도제어스위치에 이어지는 코드상에 설치되어 있는 타이머와, 상기의 타이머에 이어지는 코드의 말단에 설치되어 있는 플러그로 이루어진 요구르트보온실용 가열장치에 있어서, 상기의 발열체를 요구르트균의 배양에 적합한 50∼60℃를 항상 유지할 수 있는 가교폴리에틸렌을 기본으로 하는 발열체로 대체하여, 상기의 온도감지센서와 상기의 온-오프 온도제어스위치를 없앤 것을 특징으로 하며, 자기온도 제어기능을 갖춘 고분자 발열체를 보온장치용 온도 열에 사용함으로써, 요구르트균 배양에 적당한 50∼60℃을 연속적으로 유지시킬 수 있고, 온도감지센서와 온도제어용 스위치가 필요없으므로 제조공정이 단순하고, 순간적인 고온발열이 없으므로 화재위험이 결코 없는 효과를 얻을 수 있다. | ||||||
| 137 | 유지 조성물의 제조 방법 | KR1020207008249 | 2018-07-27 | KR1020200054986A | 2020-05-20 | |
| 138 | 음식재료를 이용한 형상 가공 장치 | KR1020140027356 | 2014-03-07 | KR1020150054618A | 2015-05-20 | 정미경; 심현옥; 오수민; 이예나 |
| 본발명은음식재료를이용한형상가공장치에관한것으로서, 보다구체적으로는사용자에의해입력된피가공대상물정보(일례로, 텍스트, 숫자, 도형, 이미지등)를분석및 이미지처리하여음식재료(일례로, 초콜릿, 생크림, 버터, 치즈등)의피가공대상물(형상)을성형하기위한, 음식재료를이용한형상가공장치에관한것이다. | ||||||
| 139 | 액체주입기계 | KR1020057014710 | 2004-02-06 | KR1020050114617A | 2005-12-06 | 핸슨,콘리,엘.; 왓츠,에드워드,디. |
| A machine for injecting liquids is disclosed including use of at least one air pump in fluid communication with at least one injection head having apertures for nozzles. High- pressure injectate flows from the air pump into the head, preferably through a threadlessly mounted filter located within the injection head. To further minimize contamination, fluid that enters the injection head will not contact any threading present in either the head or the nozzles. An air pressure regulator is included to ensure a steady stream of injectate of a desired pressure is delivered to an injection subject via each injection head and also helping to eliminate hesitation in delivery of the fluid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure, removing them from a wet working environment. | ||||||
| 140 | 자기온도제어 고분자 발열체를 이용한 요구르트 제조기 | KR1019910025907 | 1991-12-31 | KR100072843B1 | 1994-04-14 | 배헌재; 최종철 |
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