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    PROCÉDÉ DE TRAITEMENT À HAUTE PRESSION POUR PRODUITS ALIMENTAIRES COMPORTANT UN ASSORTIMENT D'INGRÉDIENTS
    1.
    发明公开
    PROCÉDÉ DE TRAITEMENT À HAUTE PRESSION POUR PRODUITS ALIMENTAIRES COMPORTANT UN ASSORTIMENT D'INGRÉDIENTS 审中-公开
    包含成分分配的食品的高压处理工艺

    公开(公告)号：EP3262957A3

    公开(公告)日：2018-02-14

    申请号：EP17177761.8

    申请日：2017-06-26

    申请人： Estavayer Lait SA

    发明人： DESCAMPS, Alexandre ,  GIAVEDONI, Paola ,  ROBIN, Matthew

    IPC分类号： A23L3/015

    CPC分类号： A23L3/0155 ,  A23C3/00 ,  A23C19/086 ,  A23C19/0904 ,  A23C2210/15

    摘要： La présente invention concerne un procédé de traitement par pression d'un produit alimentaire comportant des bactéries lactiques pour diminuer la présence de bactéries non-lactiques. Dans un autre aspect, l'invention concerne un procédé de traitement par pascalisation d'un produit alimentaire comportant un aliment aqueux ayant un pH inférieur à 4.5. Dans un mode de réalisation, l'invention concerne le traitement d'une fondue par haute pression afin de prolonger la durée de conservation.

    摘要翻译： 本发明涉及一种对含有乳酸菌的食品进行加压处理以减少非乳酸菌存在的方法。 另一方面，本发明涉及包含pH低于4.5的含水食物的食品的帕斯卡丁（pascalization）处理方法。 在一个实施方案中，本发明涉及高压火锅的处理以延长保质期。

    PRODUCT AND PROCESS FOR ITS MANUFACTURE
    2.
    发明公开
    PRODUCT AND PROCESS FOR ITS MANUFACTURE 有权
    PRODUKT UND VERFAHREN ZU SEINER HERSTELLUNG

    公开(公告)号：EP2750511A1

    公开(公告)日：2014-07-09

    申请号：EP12759165.9

    申请日：2012-08-31

    申请人： Valio Ltd

    发明人： RAJAKARI, Kirsi ,  MYLLÄRINEN, Päivi

    IPC分类号： A23C9/127 ,  A23C9/14 ,  A23C9/142

    CPC分类号： A23C9/1203 ,  A23C9/1275 ,  A23C9/14 ,  A23C9/1422 ,  A23C2210/15 ,  C12Y203/02013

    摘要： The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme.

    摘要翻译： 本发明涉及一种通过乳原料的物理改性和强化织构的交联酶来制备硫化乳制品的方法。 本发明还涉及含有物理改性的乳原料脂肪球并已用交联酶处理的乳制品。

    A PROCESS FOR TREATING MILK
    4.
    发明公开
    A PROCESS FOR TREATING MILK 审中-公开
    处理奶的过程

    公开(公告)号：EP3316693A1

    公开(公告)日：2018-05-09

    申请号：EP16820564.9

    申请日：2016-07-01

    申请人： Naturo Pty Ltd

    发明人： HASTINGS, Jeffrey John

    IPC分类号： A23C3/00 ,  A23L3/00

    CPC分类号： A23C3/03 ,  A23C3/031 ,  A23C2210/15 ,  A23L3/0155 ,  A23V2002/00

    摘要： A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.

    A METHOD AND DEVICE FOR STERILIZATION AND HOMOGENIZATION OF LIQUID PRODUCTS
    6.
    发明公开
    A METHOD AND DEVICE FOR STERILIZATION AND HOMOGENIZATION OF LIQUID PRODUCTS 有权
    方法和设备均质化的消毒和液体产物

    公开(公告)号：EP2900092A2

    公开(公告)日：2015-08-05

    申请号：EP13812078.7

    申请日：2013-09-25

    申请人： E.K.A.D. Innotech Sp. z o.o.

    发明人： NIESMIEJANOW, Ewgienij

    IPC分类号： A23L3/015 ,  A23C3/03 ,  B01J19/00 ,  A61L2/02

    CPC分类号： A23L3/0155 ,  A23C3/00 ,  A23C3/033 ,  A23C3/04 ,  A23C2210/15 ,  A23L2/42 ,  A23L3/015 ,  A23V2002/00 ,  A61L2/02

    摘要： The method of the invention is characterized in that in the first phase the device installation is filled with processed liquid product, yielding a low pressure zone and then the processed liquid product is introduced under high pressure into the cavitation process, where moving at a rate of not less than 3 m/s and under pressure of not less than 20 bar is introduced to the cavitation and rotation location of the separated streams of the processed liquid product, which rotating in the further part, in the longitudinal axis of the cavitator, move in the opposite directions, resulting in differential pressure leading to cavitation process with effects characteristic for sterilization and homogenization with heterogeneous parameters, wherein in the next phase a separation takes place into a liquid product, which has a particle size larger than 600 nm and a liquid product which has a particle size smaller than 600 nm, wherein the liquid product of larger particle size is directed to cooling and complementary cavitation reprocessing, and the liquid product of smaller particle size is subjected to particle size analysis control, by which the liquid product, which meets the preset parameters, is directed to the finished product acceptance, and the liquid product which does not meet the acceptance criteria is sent to the next reprocessing. The device of the invention is characterized in that it comprises a low pressure pump (2), which is used to fill the device installation with processed liquid product, wherein in a subsequent operation the particle size analyzer (7) switches the high pressure pump (1 ) on, introducing at a pressure not less than 20 bar the processed liquid product into the cavitator (3), where the cavitation process takes place, the resulting liquid product having a heterogeneous structure is introduced into the separator centrifuge (4), in which takes place, depending on parameters, the separation of the flow into the heat exchanger (5) and the cavitation reprocessing, and the flow through the valve (6) to the particle size analyzer (7), which directs the liquid product to the reception point.

    PROCESS FOR PASTEURIZING CHEESE PRODUCTS, AND CHEESE PRODUCTS FORMED THEREBY
    9.
    发明授权
    PROCESS FOR PASTEURIZING CHEESE PRODUCTS, AND CHEESE PRODUCTS FORMED THEREBY 有权
    用于生产生产用这种方法奶酪制品及乳酪制品

    公开(公告)号：EP1401287B1

    公开(公告)日：2009-01-21

    申请号：EP02751611.1

    申请日：2002-07-03

    申请人： S.p.A. Egidio Galbani

    发明人： KREILINGER, Clemens, c/o S.p.A. Egidio Galbani

    IPC分类号： A23C19/097 ,  A23L3/015

    CPC分类号： A23C19/0973 ,  A23C3/00 ,  A23C2210/15 ,  A23L3/0155

    摘要： The present invention relates to a process for pasteurizing dairy products which uses the high hydrostatic pressure method. More particularly, the present invention relates to a process for pasteurizing dairy products, comprising the following stages of operation: a) placing the dairy product, as such or packaged in a suitable packaging, in the compression chamber of a machine for high hydrostatic pressure treatment, the chamber being filled with incompressible fluid, and then sealing the compression chamber, b) raising the pressure within the said compression chamber for a period of approximately 1-10 minutes, until a pressure in the range from 4000 bars to 6000 bars is reached, c) maintaining the pressure within the said compression chamber for a period of approximately 2-10 minutes at a temperature in the range from 0?oC to 25o¿C, d) decompressing to atmospheric pressure, opening the compression chamber and removing the said dairy product. The dairy product made in this way has improved characteristics by comparison with the identical untreated product; in particular, it is more digestible and has better keeping quality.