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    • 1. 发明授权
    • 기포 제거 장치 및 집유 시스템
    • KR101776084B1
    • 2017-09-07
    • KR1020160108475
    • 2016-08-25
    • (주)데어리텍
    • 송만식송병욱강승오
    • A23C7/04
    • A23C7/04A01J9/00
    • 본발명은원유를수거하는과정에서발생하는기포를제거하는장치및 이를이용한집유(集乳) 시스템에관한것으로, 더욱상세하게는원유가유입되는원통형의내부공간이형성되고하부에배출부가마련되는본체와, 상기본체내부의중앙에배치되되상기배출부와연결되면서상기본체의상단을관통하여설치되고상기원유에포함된기포를상기본체의외부로배출시키는기포제거부와, 상기본체의일측을관통하여상기본체의내부에마련되고상기내부공간에상기원유가접하면서주입되는유입부와, 상기유입부의하부에배치되되상기기포제거부의둘레에복수의블레이드가설치되고, 상기본체의내부로유입되는원유가낙하하여충돌할때 발생하는기포를감쇄시키는기포감쇄부및 상기기포감쇄부의하부에배치되되상기기포제거부의둘레에설치되고, 상기기포감쇄부를거친원유를상기본체둘레의내벽쪽으로안내하는안내부를포함하되, 상기원유가내부공간으로유입될때 상기내부공간에접하도록유입됨으로써상기원유와상기본체가충돌하는것을방지함으로써상기본체가흔들리는것을방지하는것을특징으로하는기포제거장치에의해달성된다. 이에따라, 원유를수거할때 기포가발생하는것을최소화하고, 발생한기포를신속하게제거할수 있으며, 원유의수거시간을단축할수 있고정확한유량측정이가능하다.
    • 2. 发明公开
    • 생유 여과장치
    • 过滤器原料奶酪
    • KR1020130036960A
    • 2013-04-15
    • KR1020110101228
    • 2011-10-05
    • 조선화
    • 조선화김준연장진택이선인조선이김문희김호현
    • A01J11/06A23C7/04
    • A23C7/04A01J11/06
    • PURPOSE: A fresh soybean oil filtering apparatus capable of removing bacteria is provided to reduce the damage of nutrient in the fresh soybean and remove bacteria and somatic cells in the fresh soybean. CONSTITUTION: A fresh soybean oil filtering apparatus capable of removing bacteria comprises; a chamber which comprises a pathway for sending fresh soybean oil and another path way for receiving fresh soybean oil, a body which rotates in the chamber and receives the soybean from the pathway for receiving fresh soybean oil, a rotating chamber(2) which pass through the body, a filter(5) which comprises a hole for filtering bacteria from the milk passing to the body and a receiving frame(4) which is equipped with holes where the frame passes through.
    • 目的:提供一种能够去除细菌的新鲜大豆油过滤装置,以减少新鲜大豆中营养物的损害,并去除新鲜大豆中的细菌和体细胞。 构成:能够去除细菌的新鲜大豆油过滤装置包括: 一个包含一个送新鲜大豆油的路径和用于接收新鲜大豆油的另一路径路径的一个室,一个在室中旋转并从接收新鲜大豆油的路径接收大豆的主体,一个通过的旋转室(2) 所述主体包括过滤器(5),所述过滤器(5)包括用于过滤来自通过所述主体的牛奶中的细菌的孔,以及配备有所述框架通过的孔的接收框架(4)。
    • 5. 发明授权
    • 우유 가공 방법
    • 奶粉制作方法
    • KR100849654B1
    • 2008-08-01
    • KR1020070058980
    • 2007-06-15
    • 주식회사 동원데어리푸드
    • 정태일정일중
    • A23C7/00A23C3/00
    • A23C7/04
    • A method for processing milk is provided to increase the flavor of milk by a degassing and deodorizing process. Raw milk is allowed to fall down along the inner wall of a first chamber by high-pressure injecting to remove bubbles mixed with the raw milk, preheated at 50 to 70deg.C, put into a second chamber maintaining a pressure of 0.2 to 0.6bar and then depressurized to remove a gas component which is dispersed, dissolved or chemically bound inside the raw milk and packaging in a working space in which outdoor air is introduced through a plurality of filters. The pressure condition of the depressurizing step is set to keep the boiling point in the second chamber at a temperature 5 to 10deg.C below the preheating temperature.
    • 提供加工牛奶的方法,以通过脱气和除臭过程增加牛奶的风味。 允许生牛奶通过高压注射沿着第一室的内壁落下,以除去与生奶混合的气泡,预热至50至70℃,放入保持0.2至0.6巴的压力的第二室中 然后减压除去在生奶中分散,溶解或化学结合的气体组分,并将其包装在通过多个过滤器引入室外空气的工作空间中。 减压步骤的压力条件设定为使第二室内的沸点保持在预热温度以下5〜10℃的温度。
    • 9. 发明公开
    • 발효유 및 그 제조방법
    • 生产发酵奶和发酵奶的方法
    • KR1020090086273A
    • 2009-08-11
    • KR1020097013745
    • 2007-11-30
    • 가부시키가이샤 메이지
    • 호리우치,히로시
    • A23C9/12A23L3/005
    • A23C3/03A23C7/04A23C9/123
    • [PROBLEMS] To provide a process for producing a fermented milk having a satisfactory level of hardness and smooth texture. [MEANS FOR SOLVING PROBLEMS] It is found that a fermented milk having a satisfactory level of hardness as well as extremely smooth texture can be produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. Specifically disclosed is a process for producing a fermented milk, which comprises: a first deoxidation step for reducing the oxygen content in a yogurt mix; an ultra high temperature pasteurization step for heating the yogurt mix which has undergone the first deoxidation step at a temperature of 110‹C or higher for 1 second or longer to pasteurize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature pasteurization step. ® KIPO & WIPO 2009
    • [问题]提供具有令人满意的硬度和光滑质感的发酵乳的制造方法。 [解决问题的手段]发现通过使酸奶混合物脱氧(脱气),使脱氧(脱气)的产物进行UHT处理,可以制备具有令人满意的硬度水平以及极其平滑质地的发酵乳,以及 然后发酵所得产物。 具体公开了一种生产发酵乳的方法,其包括:用于降低酸奶混合物中的氧含量的第一脱氧步骤; 超高温巴氏消毒步骤,用于将经过第一脱氧步骤的酸奶混合物在110℃或更高的温度下加热1秒或更长时间以使酸奶混合物巴氏杀菌; 以及在超高温巴氏消毒步骤之后发酵酸奶混合物的发酵步骤。 ®KIPO&WIPO 2009