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1. 发明申请

WO2003028471A1 WHIPPED YOGURT PRODUCTS AND METHOD OF PREPARATION 审中-公开
标题翻译：制作的YOGURT产品及其制备方法
公开(公告)号：WO2003028471A1
公开(公告)日：2003-04-10
申请号：PCT/US2002/030154
申请日：2002-09-23
申请人： GENERAL MILLS, INC. , MCGUIRE, James, E. , MURPHY, Maeve , NAIR, Malathy , TOUHEY, Ann, S.
发明人： MCGUIRE, James, E. , MURPHY, Maeve , NAIR, Malathy , TOUHEY, Ann, S.
IPC分类号： A23C9/00
CPC分类号： A23C9/137 , A23C9/1322 , A23C9/1524 , A23C9/1528 , A23C2210/30 , A23C2240/20
摘要： The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.
摘要翻译：本发明提供了乳制品，特别是培养的乳制品如搅拌式酸奶的改进。该改进提供充气或搅打酸奶产品和制备这种改良的酸奶产品的方法。该改进部分在于向培养的酸奶中加入水合乳化剂混合物的后发酵添加。

2. 发明申请

WO2003022072A1 FOOD PRODUCTS AND THEIR METHOD OF PREPARATION 审中-公开
标题翻译：食品及其制备方法
公开(公告)号：WO2003022072A1
公开(公告)日：2003-03-20
申请号：PCT/US2002/026983
申请日：2002-08-08
申请人： GENERAL MILLS, INC. , MURPHY, Maeve , McGUIRE, James, E. , WOSJE, Duane, C. , LANGLER, James, E.
发明人： MURPHY, Maeve , McGUIRE, James, E. , WOSJE, Duane, C. , LANGLER, James, E.
IPC分类号： A23L1/00
CPC分类号： A23C9/1315 , A23L29/10 , A23P30/40
摘要： The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43 °C to 95 °C for sufficient time to disperse and hydrate the lactylated mono- and di-glyceride in the clear mixture to form a hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.
摘要翻译：本发明提供了至少制备巴氏消毒水合乳化剂组合物的方法。制备无菌水合乳化剂的方法包括以下步骤：A.制备乳化的甘油单酯和甘油二酯的水合乳化剂共混物; B.处理水合共混物以至少将该共混物巴氏杀菌以形成至少巴氏消毒的水合乳化剂混合物; 和C.将至少巴氏灭菌的水合乳化混合物冷却至形成冷却的巴氏杀菌水合乳化剂混合物的冷藏温度。在优选的实施方案中，本发明的方法包括用于制备乳酸化单 - 和二 - 甘油酯的水合乳化剂共混物的子步骤，包括：将包含硬脂酰乳酸钠的第一润湿剂乳化剂与热水混合以形成澄清的混合物; 混合第二乳化剂，其包括乳化的单甘油酯和二甘油酯的混合物与澄清的混合物; 并且在约43℃至95℃下保持单甘油酯和二甘油酯的乳酸酯共混物足够的时间以分散和水合澄清混合物中的乳酸化单甘油酯和二甘油酯以形成水合乳化剂共混物。本文所述的水合乳化剂还可用于食品的充气，例如酸奶，其他冷冻乳制品，即将发酵的结霜，发酵和未发酵的大豆，大米和坚果奶制品，饮料和鞭打的浇头。

3. 发明申请

WO2014058873A2 CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES 审中-公开
标题翻译：文化的奶制品具有优异的冷冻/特性
公开(公告)号：WO2014058873A2
公开(公告)日：2014-04-17
申请号：PCT/US2013/063871
申请日：2013-10-08
申请人： GENERAL MILLS, INC. , ALCANTAR, Paula , BARRAGAN-PEREZ, Katya , MCGUIRE, James , MURPHY, Maeve , YUNGER, Greg
发明人： ALCANTAR, Paula , BARRAGAN-PEREZ, Katya , MCGUIRE, James , MURPHY, Maeve , YUNGER, Greg
IPC分类号： A23C9/123 , A23C9/13
CPC分类号： A23C9/1238 , A23C9/123 , A23C9/1315 , A23C9/137 , A23C2260/152 , A23V2002/00 , A23Y2220/15 , A23Y2240/75 , A23V2200/22 , A23V2250/18
摘要： Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt% based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5 % by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the refrigerated or frozen cultured dairy bar products are also described.
摘要翻译：冷冻或冷冻培养的乳制品产品包含培养的乳制品组合物，其具有i）总固体含量为培养的乳制品组合物的至少约22重量％，并且基于总固体含量大于38重量％的乳固体含量，ii）培养的乳制品组合物的明胶含量为约0.7至约1.5重量％，和iii）在4℃下粘度为约200,000cP至约700,000cP。培养的乳制品组合物为培养的乳制品部分完全被基于脂肪的涂料组合物包围，所述组合物包含基于脂肪的涂料组合物的约20至约80重量％的脂肪。脂肪基涂料组合物在45°F是固体。培养的乳制品条产品的温度为或低于约45°F。还描述了用于制备冷藏或冷冻培养的乳制品酒吧产品的方法。

4. 发明公开

EP2903446A2 CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES 有权转让
标题翻译： KULTIVIERTE MILCHPRODUKTE MIT HERVORRAGENDEN EINFRIER- / AUFTAUEIGENSCHAFTEN
公开(公告)号：EP2903446A2
公开(公告)日：2015-08-12
申请号：EP13845100.0
申请日：2013-10-08
申请人： General Mills, Inc. , Alcantar, Paula , Barragan-Perez, Katya , McGuire, James , Murphy, Maeve , Yunger, Greg
发明人： ALCANTAR, Paula B. , BARRAGAN-PEREZ, Katya , MCGUIRE, James E. , MURPHY, Maeve , YUNGER, Greg J.
IPC分类号： A23C9/123 , A23C9/13
CPC分类号： A23C9/1238 , A23C9/123 , A23C9/1315 , A23C9/137 , A23C2260/152 , A23V2002/00 , A23Y2220/15 , A23Y2240/75 , A23V2200/22 , A23V2250/18
摘要： Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described.
摘要翻译：冷冻或冷冻培养的乳制品条产品包含培养的乳制品组合物，其具有i）总固体含量为培养的乳制品组合物的至少约22重量％，并且基于总固体含量大于38重量％的乳固体含量，ii）培养的乳制品组合物的明胶含量为约0.7至约1.5重量％，和iii）在4℃下粘度为约200,000cP至约700,000cP。培养的乳制品组合物为培养的乳制品部分完全被基于脂肪的涂料组合物包围，所述组合物包含基于脂肪的涂料组合物的约20至约80重量％的脂肪。脂肪基涂料组合物在45°F是固体。培养的乳制品条产品的温度为或低于约45°F。还描述了用于制备冷藏或冷冻培养的乳制品棒产品的方法。

5. 发明公开

EP1343382A1 CALCIUM FORTIFIED DAIRY PRODUCTS AND METHODS OF PREPARATION 审中-公开
标题翻译：根据上述制造富含钙乳制品和工艺
公开(公告)号：EP1343382A1
公开(公告)日：2003-09-17
申请号：EP01998231.3
申请日：2001-11-26
申请人： GENERAL MILLS, INC.
发明人： MURPHY, Maeve , SILVA, Ellen, M. , STODDARD, Gary, W. , KONKOLY, Amy , JOHNSON, Timothy, T.
IPC分类号： A23C9/12
CPC分类号： A23C9/1322
摘要： Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter

6. 发明授权

EP2903446B1 CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES 有权转让
公开(公告)号：EP2903446B1
公开(公告)日：2019-03-13
申请号：EP13845100.0
申请日：2013-10-08
申请人： General Mills, Inc.
发明人： ALCANTAR, Paula B. , BARRAGAN-PEREZ, Katya , MCGUIRE, James E. , MURPHY, Maeve , YUNGER, Greg J.
IPC分类号： A23C9/123 , A23C9/13

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