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31. 发明申请

US20160174588A1 WHEY PROTEIN COMPOSITIONS AND METHODS 审中-公开
标题翻译： WHEY蛋白组合物和方法
公开(公告)号：US20160174588A1
公开(公告)日：2016-06-23
申请号：US15055838
申请日：2016-02-29
申请人： NESTEC S.A.
发明人： Marie-Louise Mateus , Pascaline Hoebler , Nicolas Auriou , Peter Frankhauser
IPC分类号： A23C21/08 , A23C21/04
CPC分类号： A23C21/08 , A23C21/04 , A23C21/06 , A23C21/10 , A23L33/19 , A23L33/30 , A23L33/40 , A23V2002/00 , A23V2200/33 , A23V2250/54252
摘要： The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.
摘要翻译：本发明提供了各种各样的乳清蛋白组合物作为营养配方，适合作为即时使用的液体组合物使用，这些组合物是稳定的并含有高水平的完整乳清蛋白质含量。本发明还提供了制备这种组合物的方法。

32. 发明申请

US20130216647A1 METHODS FOR MAKING MILK-LIKE BEVERAGES 审中-公开
标题翻译：制作牛奶饮料的方法
公开(公告)号：US20130216647A1
公开(公告)日：2013-08-22
申请号：US13525963
申请日：2012-06-18
申请人： Manjuan Jenny She
发明人： Manjuan Jenny She
IPC分类号： A23C21/06 , A23C21/04 , A23C21/08 , A23C21/10
CPC分类号： A23C9/1512 , A23C9/1544 , A23C11/00 , A23K20/147 , A23K20/158 , A23K20/163 , A23K20/174 , A23K20/26
摘要： The invention provides methods for making a milk-like beverage compositions comprising creating a homogeneous aqueous mixture of (1) one or more caseinates, (2) whey protein, (3) one or more fats, (4) one or more hydrocolloids, and (5) one or more emulsifiers; heating the aqueous mixture to a temperature of from about 118 to about 127° C. and maintaining such temperature for from about 8 to about 14 minutes; and cooling the heated aqueous mixture to a temperature of from about 20 to about 35° C. The invention also provides the milk-like beverage compositions made using the methods.
摘要翻译：本发明提供了制备乳样饮料组合物的方法，其包括产生（1）一种或多种酪蛋白酸盐，（2）乳清蛋白质，（3）一种或多种脂肪，（4）一种或多种水胶体和（5）一种或多种乳化剂; 将含水混合物加热至约118至约127℃的温度并保持该温度约8至约14分钟; 并将加热的含水混合物冷却至约20至约35℃的温度。本发明还提供使用该方法制备的类似乳的饮料组合物。

33. 发明申请

US20100129494A1 Yoghurt 审中-公开
标题翻译：酸奶
公开(公告)号：US20100129494A1
公开(公告)日：2010-05-27
申请号：US12597336
申请日：2008-04-23
申请人： Ellen Maria Elizabeth Mulder , Ulrike Schmid , Jeroen Monster
发明人： Ellen Maria Elizabeth Mulder , Ulrike Schmid , Jeroen Monster
IPC分类号： A23C21/04 , A23C21/02
CPC分类号： A23C9/1315 , A23L33/12 , A23V2002/00 , A23V2200/332 , A23V2250/1942 , A23V2250/54252
摘要： A yoghurt comprises pinolenic acid or a derivative thereof. The yoghurt may be produced by: (a) forming an emulsion of pinolenic acid or a derivative thereof in milk; (b) forming a mixture of milk powder, whey protein and optionally sugar with milk; (c) combining the emulsion of (a) with the mixture of (b); (d) optionally pasteurising the product of (c); and (e) fermenting the optionally pasteurised product of (c) in the presence of a starter culture.
摘要翻译：酸奶包括松油酸或其衍生物。酸奶可以通过以下方法制备：（a）在牛奶中形成松油酸或其衍生物的乳液; （b）将乳粉，乳清蛋白和任选的糖与牛奶混合; （c）将（a）的乳液与（b）的混合物结合; （d）任选地将（c）的产物巴氏灭菌; 和（e）在起始培养物存在下发酵任选地（c）的巴氏消毒产品。

34. 发明申请

US20090311377A1 Use of high lactose, high ph whey in the preparation of milk products 审中-公开
标题翻译：使用高乳糖，高糖乳清制备奶制品
公开(公告)号：US20090311377A1
公开(公告)日：2009-12-17
申请号：US12310668
申请日：2007-09-04
申请人： Kim Toft Andersen
发明人： Kim Toft Andersen
IPC分类号： A23C21/00 , A23C9/00 , A23C21/02 , A23C9/158 , A23C9/123 , A23C19/02 , A23C21/06 , A23C21/04 , A23C21/10
CPC分类号： A23C9/15 , A23C11/00 , A23C21/04 , A23C21/06
摘要： The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the stabilized, high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s), animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enable a more direct utilization of the valuable constituents of whey obtained from cheese production.
摘要翻译：本发明涉及在乳制品标准化中使用液体稳定的高乳糖，高pH乳清作为成分; 以及用于制造乳制品的方法，包括以下步骤：a）获得液体稳定的高乳糖，高pH乳清，特别是从牛奶中酪蛋白的凝结; 和b）将步骤a）中获得的稳定的高乳糖，高pH乳清与一种或多种成分混合，所述成分包括：植物脂肪，动物脂肪，植物蛋白，动物蛋白和天然或人造甜味剂，例如天然或人造糖，水果和果汁。因此，根据本发明的用途和方法相应地可以更直接地利用从奶酪生产获得的乳清的有价值成分。

35. 发明授权

US06866879B1 Method of processing a proteinous material, a product so obtained, and use thereof 失效
标题翻译：加工蛋白质材料的方法，如此获得的产品及其用途
公开(公告)号：US06866879B1
公开(公告)日：2005-03-15
申请号：US09806324
申请日：1999-09-29
申请人： Outi Vaarala , Olli Tossavainen , Outi Kerojoki , Kari Salminen , Marika Eriksson
发明人： Outi Vaarala , Olli Tossavainen , Outi Kerojoki , Kari Salminen , Marika Eriksson
IPC分类号： A23C7/04 , A23C9/14 , A23C9/142 , A23C9/148 , A23C21/04 , A23J1/20 , A23L33/00 , A23C7/00
CPC分类号： A23J1/20 , A23C7/043 , A23C9/1425 , A23C9/148 , A23C21/04
摘要： The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65° C., is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder. The invention further relates to a substantially bovine insulin-free proteinous material so obtained, and to its use as the protein part or raw material in the preparation of substantially bovine insulin-free infant formulae or other special nutritive preparations or consumption milk, other milk drinks or other milk preparations, or as a raw material therein.
摘要翻译：本发明涉及一种从牛奶的液体无脂肪蛋白质材料中除去牛胰岛素的方法，其中源自牛奶的液体无脂肪蛋白质材料，pH为2至8的物质，温度低于 65℃与吸附树脂接触，由此待处理的蛋白质材料与吸附树脂的重量比至多为100:1，任选与所述树脂组合处理至少一次超滤和二过滤处理蛋白质材料，如果需要，将如此获得的液体材料浓缩成蛋白质浓缩物，并任选地干燥成粉末。本发明还涉及如此获得的基本上不含牛胰岛素的蛋白质材料，以及其在制备基本上不含牛胰岛素的婴儿配方食品或其他特殊营养制剂或消费牛奶，其他牛奶饮料中作为蛋白质部分或原料的用途或其他乳制品，或其中的原料。

36. 发明授权

US5580491A Foamable whey protein composition 失效
标题翻译：可发泡乳清蛋白组成
公开(公告)号：US5580491A
公开(公告)日：1996-12-03
申请号：US90274
申请日：1993-07-13
申请人： Lance G. Phillips , Scott E. Hawks
发明人： Lance G. Phillips , Scott E. Hawks
IPC分类号： A23J3/08 , A23L1/00 , B01J13/00 , A23C21/00 , A23C21/04
CPC分类号： A23J3/08 , A23P30/40 , B01J13/00
摘要： An aqueous foamable composition is provided comprising an admixture of alcohol selected from the group consisting of methanol, ethanol, and isopropanol present in said composition in an amount of from about 0.5 to 35% by volume, an aqueous solution of whey protein isolate or concentrate present in an amount of at least 5% by volume and having a whey protein isolate or concentrate solids content of from about 1 to 10% by weight, and a fat present in a volume ratio of fat:aqueous whey solution of from about 1:1 to about 13:1, said composition having a pH of at least 10.5.
摘要翻译：提供一种含水可发泡组合物，其包含选自所述组合物中存在的所述组合物中的甲醇，乙醇和异丙醇的醇的混合物，其量为约0.5至35体积％，乳清蛋白分离物或浓缩物的水溶液其量为至少5体积％，并且具有约1至10重量％的乳清蛋白分离物或浓缩固体含量，并且脂肪：乳清水溶液的体积比为约1:1的脂肪至约13：1，所述组合物的pH至少为10.5。

37. 发明授权

US5093143A Dietetic nutrient compositions for patients with kidney insufficiency 失效
标题翻译：儿童营养不良组合物
公开(公告)号：US5093143A
公开(公告)日：1992-03-03
申请号：US642893
申请日：1991-01-18
申请人： Horst Behr , Friedrich Manz
发明人： Horst Behr , Friedrich Manz
IPC分类号： A23C9/142 , A23C9/20 , A23C11/04 , A23C21/04 , A23L33/115 , A23L33/16 , A23L33/17 , A61K31/00 , A61K31/215 , A61K31/23 , A61K31/70 , A61K33/06 , A61K38/00 , A61P3/00 , A61P3/14 , A61P13/00 , A61P13/02 , A61P13/12 , A61P15/00
CPC分类号： A23C21/04 , A23C11/04 , A23C9/1425 , A23L33/115 , A23L33/16 , A23L33/17 , Y10S426/80 , Y10S426/801
摘要： Dietetic nutrient compositions suitable for consumption by patients with kidney insufficiency comprise proteins, fats, carbohydrates, and mineral substances in a manner resembling cow's milk as regards the sensory aspects and the processability. The compositions have a high total energy content, are albumin-poor and phosphorus-poor and have a high calcium content. The compositions have good taste properties and are suitable for sustained treatment of patients with chronic kidney insufficiency. The compositions can be processed in the context of numerous lactovegetable recipes.
摘要翻译：适合于肾功能不全患者消费的饮食营养成分包括蛋白质，脂肪，碳水化合物和矿物质，其方式类似于牛奶在感官方面和加工性方面。组合物具有高的总能量含量，是白蛋白贫乏的和贫磷的并且具有高的钙含量。该组合物具有良好的味道特性，适用于持续治疗慢性肾功能不全的患者。组合物可以在许多可乳化食谱的情况下进行处理。

38. 发明授权

US4720390A Preparation of gelled food products 失效
标题翻译：凝胶食品的制备
公开(公告)号：US4720390A
公开(公告)日：1988-01-19
申请号：US836312
申请日：1986-03-05
申请人： Robert Bachler , Pierre-Yves Fosseux , Rolf Jost
发明人： Robert Bachler , Pierre-Yves Fosseux , Rolf Jost
IPC分类号： A23C13/14 , A21D2/26 , A23G3/00 , A23G3/34 , A23L1/00 , A23L1/05 , A23L1/06 , A23L1/187 , A23L1/305 , A23L1/314 , A23L1/317 , A23L1/32 , A23C21/04 , A23C21/06
CPC分类号： A21D2/263 , A23L13/424 , A23L13/43 , A23L33/19 , A23L9/12
摘要： To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gellable whey proteins is homogenized with a lipidic medium under intensive conditions, after which the emulsion is heat-treated.The process may be used for preparing, for example, egg custards, omelettes, pancakes, quiches, sausages, jellies, desserts and spreadable creams having excellent organoleptic properties.
摘要翻译：为了制备热凝胶乳剂而不必添加增稠剂或添加钙，含有可胶凝乳清蛋白的水性介质在密集条件下用脂质介质匀浆，之后将乳液热处理。该方法可用于制备具有优异感官特性的蛋挞，煎蛋卷，煎饼，食品，香肠，果冻，甜点和可涂抹的乳膏。

39. 发明授权

US4459313A Method for making a process cheese analog 失效
标题翻译：制作加工奶酪类似物的方法
公开(公告)号：US4459313A
公开(公告)日：1984-07-10
申请号：US323702
申请日：1981-11-20
申请人： Arthur M. Swanson , Edwin E. Wohlt , Robert J. Swanson
发明人： Arthur M. Swanson , Edwin E. Wohlt , Robert J. Swanson
IPC分类号： A23C19/068 , A23C19/082 , A23C19/093 , A23C20/00 , A23C21/02 , A23C21/04 , A23C21/06
CPC分类号： A23C19/082 , A23C19/0686 , A23C19/093 , A23C20/00
摘要： A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.
摘要翻译：通过从调理液体干酪乳清和干酪蛋白材料的混合物中凝结芝士样凝乳来生产天然干酪类似物，以形成基本上无脂肪的干酪类似物。无脂奶酪类似物粉碎; 通过添加选择的脂肪进一步加工，优选以植物油的形式，并加入乳化剂和其它成分; 然后加热到155〜-20℃的温度，直到形成流体质量，随后将其浇铸成任何所需的形状。所得产物是具有任何所需风味，质地和脂肪含量的加工干酪类似物。

40. 发明授权

US4279939A Milk replacer for baking containing isolated vegetable protein 失效
标题翻译：用于烘焙的牛奶替代品含有分离的植物蛋白
公开(公告)号：US4279939A
公开(公告)日：1981-07-21
申请号：US110718
申请日：1980-01-09
申请人： Iue C. Cho
发明人： Iue C. Cho
IPC分类号： A23C11/00 , A21D2/00 , A21D2/26 , A23C21/04 , A23J3/08 , A23J3/16 , A23J3/00
CPC分类号： A23J3/16 , A21D2/26 , A23C21/04 , A23J3/08
摘要： A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94-48% by weight dairy whey, 6-52% isolated vegetable protein, said slurry having a pH of 5.8-7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190.degree.-230.degree. F. for a period of time sufficient to partially insolubilize the protein, followed by cooling and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.
摘要翻译：公开了一种用于烘烤的含有分离的植物蛋白成分的无脂牛奶替代物。通过形成含有94-48重量％乳清，6-52％分离植物蛋白的浆料，所述浆液的pH为5.8-7.5，碱土金属离子浓度为0.1-2.0重量％的固体。将浆液在190°-230°F的临界定义的温度范围内加热足以使蛋白质部分不溶化的时间，然后冷却和干燥浆料以形成具有相当的烘烤的无脂奶替代物性质为非脂肪干牛奶。

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