公开(公告)号：EP2750511B1

公开(公告)日：2018-12-12

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.

公开(公告)号：EP2947995B1

公开(公告)日：2017-05-31

申请号：EP13713956.4

申请日：2013-01-25

申请人： Compagnie Gervais Danone ,  Danone, S.A.

发明人： WARIN, Françoise ,  FLABBI, Paola ,  CORRET, François ,  BILBAO, Almudena ,  PAQUET, Denis ,  CREPEL, Pascal ,  MARCHAL, Laurent

IPC分类号： A23C9/123 ,  A23C9/133

CPC分类号： A23C9/1238 ,  A23C9/123 ,  A23C9/1234 ,  A23C9/133 ,  A23C2210/15 ,  A23C2260/05 ,  A23Y2220/29 ,  A23Y2240/75

摘要： The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.

摘要翻译： 本发明涉及制造应变发酵乳制品的方法，其包括热处理步骤，高压均质化步骤，发酵步骤，分离步骤和平滑步骤。

公开(公告)号：EP2796052A1

公开(公告)日：2014-10-29

申请号：EP14165167.9

申请日：2014-04-17

申请人： Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V.

发明人： Ringer, Linda ,  Hajek, Beate

IPC分类号： A23C19/08 ,  A23C19/09

CPC分类号： A23C19/09 ,  A23C19/08 ,  A23C2210/15

摘要： Die Erfindung betrifft ein Verfahren zur Herstellung eines streichfähigen oder schnittfesten und von festen bis flüssigen, strukturmodifizierten Käseprodukten auf Basis herkömmlichen festen und/oder weichen Käses. Der Käse soll frei von Zusatzstoffen, insbesondere Schmelzsalzen und weiteren Zusatzstoffen sein und ein hohes Maß an Eigengeschmack behalten.
Hierzu wird fester und/oder weicher Käse zerkleinert und mit einer wässrigen Komponente vermischt, in ein druckflexibles Behältnis, beispielsweise einen Kunststoffbeutel oder einer Einschweißfolie, ohne Gaseinschlüsse eingefüllt, wasserdicht verschlossen sowie auf eine Temperatur von ca. 1 C° bis 80 C° gebracht und einer von außen auf das Behältnis einwirkenden Hochdruckbehandlung unterzogen, anschließend auf Umgebungsdruck entspannt und die Wasser-Käsemischung entnommen.

摘要翻译： 本发明涉及一种用于制备可涂抹或可切片，并从固态到液态的，结构改性基于常规固体和/或软干酪干酪产品。 奶酪应该是不含添加剂，特别是其熔化盐和其他添加剂并保持高度的个人品味。 为了这个目的，固体和/或软干酪粉碎并混合与含水组分，以压力柔性容器，例如塑料袋或收缩包装，填充无气体夹杂物，不透水并达到约1℃的温度下°至80℃°，和 从外部作用于容器高压处理的受试者，然后减压至环境压力，并从水 - 干酪混合物中除去。

公开(公告)号：EP1855553A1

公开(公告)日：2007-11-21

申请号：EP06733134.8

申请日：2006-03-08

申请人： Fonterra Co-Operative Group Limited

发明人： Carroll Thimothy Joseph c/o Fonterra Co Coop ,  Patel ,Hasmukh, Ambalal c/o Fonterra Co-Coop ,  Gonzalez- Martin ,Miguel c/o Fonterra co-coop ,  Dekker,James ,William c/o Fonterra Co-Operative ,  Collett,Michael,Anthony c/o Fonterra Co-Operatve ,  Lubbers , Marc , William c/oFonterra Co-Operative

IPC分类号： A23L3/015 ,  A01N1/00 ,  A23C3/00 ,  A23C9/00 ,  A23C21/00 ,  A23C23/00 ,  A23J3/08 ,  A23L1/025

CPC分类号： A23C9/1322 ,  A01N63/02 ,  A23C3/00 ,  A23C3/08 ,  A23C2210/15 ,  A23L2/66 ,  A23L3/0155 ,  A23L5/30 ,  A23L33/165 ,  A23L33/19 ,  A23V2002/00 ,  A61K35/20 ,  A61L2/0011 ,  C07K14/79 ,  A23V2200/308 ,  A23V2200/306 ,  A23V2200/324 ,  A23V2250/54248

摘要： The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired leve activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa.

公开(公告)号：EP1464230B1

公开(公告)日：2006-06-21

申请号：EP04290886.3

申请日：2004-04-02

申请人： COMPAGNIE GERVAIS-DANONE

发明人： Schorsch, Catherine

IPC分类号： A23C9/123

CPC分类号： A23C9/123 ,  A23C2210/15

公开(公告)号：EP1551240A1

公开(公告)日：2005-07-13

申请号：EP03770162.0

申请日：2003-10-08

申请人： Fonterra Co-Operative Group Limited

发明人： CARROLL, Tim ,  CHEN, Ping ,  HARNETT, Michelle ,  HARNETT, James

IPC分类号： A23L3/015 ,  A23L3/3571

CPC分类号： A23L3/0155 ,  A23C9/123 ,  A23C9/1234 ,  A23C19/097 ,  A23C2210/15

摘要： The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

公开(公告)号：EP1112008B1

公开(公告)日：2002-05-15

申请号：EP99905582.5

申请日：1999-02-01

申请人： Meyer, Richard S.

发明人： Meyer, Richard S.

IPC分类号： A23L3/015 ,  A23L3/10

CPC分类号： A23L3/16 ,  A23C19/0973 ,  A23C2210/15 ,  A23L3/0155 ,  A23L3/02 ,  A23L3/10 ,  A23L3/22

摘要： This invention pertains to methods for achieving the commercial sterilization of foods particularly advantageous for foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the additional instantaneous, uniform heat from adiabatic pressurization and then instantaneous, uniform adiabatic cooling during depressurization for each cycle.

公开(公告)号：EP1112008A1

公开(公告)日：2001-07-04

申请号：EP99905582.5

申请日：1999-02-01

申请人： Meyer, Richard S.

发明人： Meyer, Richard S.

IPC分类号： A23L3/015 ,  A23L3/10

CPC分类号： A23L3/16 ,  A23C19/0973 ,  A23C2210/15 ,  A23L3/0155 ,  A23L3/02 ,  A23L3/10 ,  A23L3/22

摘要： This invention pertains to methods for achieving the commercial sterilization of foods particularly advantageous for foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the additional instantaneous, uniform heat from adiabatic pressurization and then instantaneous, uniform adiabatic cooling during depressurization for each cycle.

公开(公告)号：EP3331372A1

公开(公告)日：2018-06-13

申请号：EP16747770.2

申请日：2016-08-03

申请人： Nestec S.A.

发明人： SHER, Alexander A. ,  KAPCHIE, Virginie ,  PRABHAKAR, Veena ,  VAGHELA, Madansinh Nathusinh ,  ROUSSET, Philippe

IPC分类号： A23G1/56 ,  A23C9/156 ,  A23L2/38 ,  A23G3/34

CPC分类号： A23C9/1542 ,  A23C9/1522 ,  A23C2210/15 ,  A23G1/56 ,  A23G3/346 ,  A23L2/46 ,  A23L2/56 ,  A23L2/60 ,  A23L2/66 ,  A23L2/68 ,  A23V2002/00 ,  A23V2250/042 ,  A23V2250/5036 ,  A23V2250/51082 ,  A23V2250/51084 ,  A23V2250/54252 ,  A23V2250/628 ,  A23V2300/26 ,  A23V2200/242 ,  A23V2200/254

摘要： The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing no fat and/or reduced sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

公开(公告)号：EP2993991A1

公开(公告)日：2016-03-16

申请号：EP14724176.4

申请日：2014-05-05

申请人： Friesland Brands B.V.

发明人： Luyten, Johanna Maria Jozefa Georgina ,  van Arem, Everhardus Jacobus Franciscus ,  de Vries, Ruben Frederik Maarten

IPC分类号： A23L3/015 ,  A23J3/10 ,  A23C23/00

CPC分类号： A23C9/18 ,  A23C9/00 ,  A23C9/152 ,  A23C9/156 ,  A23C2210/15 ,  A23J3/10 ,  A23L5/17

摘要： A first aspect of the present invention relates to a method for the preparation of dairy gels from a dairy composition by means of a high isostatic pressure treatment. A second aspect of the present invention further relates to dairy gels obtainable by such method and a third aspect of the present invention relates to the use of such gels in food products.