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    PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK
    41.
    发明授权
    PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK 有权
    工艺生产发酵乳和发酵乳

    公开(公告)号：EP2095717B1

    公开(公告)日：2013-05-08

    申请号：EP07828106.0

    申请日：2007-11-30

    申请人： Meiji Co., Ltd.

    发明人： HORIUCHI, Hiroshi

    IPC分类号： A23C3/03 ,  A23C7/04 ,  A23C9/123

    CPC分类号： A23C3/03 ,  A23C7/04 ,  A23C9/123

    摘要： [Problems] The object of the invention is to provide a process for producing fermented milk having a satisfactory level of harness and smooth texture. [Means of solving the problems] It is found that 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 deoxygenating step for decreasing oxygen concentration in yogurt mix; a ultra high temperature sterilization step for heating the yogurt mix after the first deoxygenating step for longer than 1 second at higher than 110 degrees Celsius so as to sterilize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature sterilization step.

    FOOD PRODUCT HEAT TREATMENT APPARATUS AND METHOD FOR HEAT TREATING FOOD PRODUCTS
    42.
    发明公开
    FOOD PRODUCT HEAT TREATMENT APPARATUS AND METHOD FOR HEAT TREATING FOOD PRODUCTS 有权
    装置用于食品对粮食产品的热处理工艺热处理及方法

    公开(公告)号：EP2434912A1

    公开(公告)日：2012-04-04

    申请号：EP10722952.8

    申请日：2010-05-28

    申请人： SPX APV Danmark A/S

    发明人： POULSEN, Ole ,  SCHUBERT, Wolfgang

    IPC分类号： A23L3/00 ,  A23C3/03 ,  A23C3/033 ,  A23C3/037 ,  A23L3/16 ,  A23L3/18

    CPC分类号： A23C3/031 ,  A23C3/0337 ,  A23C3/037 ,  A23L3/001 ,  A23L3/18

    摘要： The invention relates to a food product heat treatment apparatus for heat treatment of heat-sensitive fluid food products, such as whey protein concentrate, baby food and cheese milk, comprising an inlet (21) for supplying the food product, an outlet (22) for discharging the heat treated food product, a holding device (23) downstream the inlet (21) for holding the food product for a specific time at a specific temperature, and a back pressure device (24) downstream the holding device (23) wherein the holding device (23) is a positive displacement holding device and/or a self cleaning holding device. The invention also relates to a method for heat treating a heat-sensitive fluid food product, such as whey protein concentrate, baby food and cheese milk, comprising the following steps: (a) supplying the food product to an inlet (21), (b) heat treating the food product by holding the food product for a specific time at a specific temperature in a holding device (23), (c) providing a back pressure device (24) downstream the holding device (23), and (d) discharging the heat treated food product through an outlet (22), wherein the back pressure device (24) is or comprises a cooled valve and/or the food product is positively displaced through the holding device (23).

    FERMENTED WHEY PREPARATION AND METHOD FOR PRODUCING SAME
    43.
    发明公开
    FERMENTED WHEY PREPARATION AND METHOD FOR PRODUCING SAME 审中-公开
    发酵乳清调制物及其制备方法

    公开(公告)号：EP2351489A4

    公开(公告)日：2012-04-04

    申请号：EP09821928

    申请日：2009-10-08

    申请人： MEIJI CO LTD

    发明人： NAKATANI SANAE

    IPC分类号： A23C21/02 ,  A23C3/03 ,  A23C9/123 ,  A23C21/08 ,  A23L1/305 ,  A23L2/38 ,  A23L2/66

    CPC分类号： A23C21/026 ,  A23C3/03 ,  A23C21/023 ,  A23C21/08 ,  A23L2/38 ,  A23L2/66

    摘要： This invention provides a fermented whey preparation produced by carrying out of high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the sterilized aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor. In this case, lactose contained in the sterilized aqueous whey protein solution after the high-temperature sterilization is enzymatically degraded with lactase at a stage before the lactic acid fermentation, during the lactic acid fermentation and/or after the lactic acid fermentation to enhance sweetness. The fermented whey preparation of the present invention has a good flavor provided by imparting unique sourness produced by fermentation and natural sweetness and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. Further, the fermented whey preparation has excellent thermal stability and safety.

    APPARATUS AND METHOD OF ASEPTIC PACKAGING PERISHABLES
    46.
    发明公开
    APPARATUS AND METHOD OF ASEPTIC PACKAGING PERISHABLES 审中-公开
    DEVICE AND METHOD FOR THE无菌的包装易腐货物

    公开(公告)号：EP1335649A4

    公开(公告)日：2005-10-19

    申请号：EP00986815

    申请日：2000-10-23

    申请人： MENDEZ ALEJANDRO

    发明人： MENDEZ ALEJANDRO

    IPC分类号： A23C3/03 ,  A23L2/46 ,  A23L3/02 ,  A23L3/10 ,  A23L3/16 ,  A23L3/18 ,  A23L3/22 ,  F28D7/10 ,  A23B7/005

    CPC分类号： A23C3/031 ,  A23L2/46 ,  A23L3/02 ,  A23L3/10 ,  A23L3/16

    摘要： A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives of additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks. The industrial apparatus is capable of large batch processes and continuous operation. The perishables treated by the industrial apparatus have shelf lives that extend from two to three years without refrigeration and preservatives. The device also preserves the original natural taste, color, odor, and flavor found in these perishables when fresh.

    COMPLETE SELF-CONTAINED MULTIPURPOSE DAIRY PROCESSOR UNIT FOR MILK DERIVATIVES PRODUCTION
    47.
    发明授权
    COMPLETE SELF-CONTAINED MULTIPURPOSE DAIRY PROCESSOR UNIT FOR MILK DERIVATIVES PRODUCTION 失效
    完全自主多用途牛奶加工单位生产奶制品的

    公开(公告)号：EP0774895B1

    公开(公告)日：1999-10-20

    申请号：EP95929044.6

    申请日：1995-08-01

    申请人： "FARMER" Engineering Gesellschaft m.b.H.

    发明人： Muzzarelli, Gabriele

    IPC分类号： A01J25/00 ,  A23C3/03

    CPC分类号： A23C3/031 ,  A01J25/00

    摘要： The complete self-contained multipurpose dairy processor unit (10) comprises: a hot water or steam generator device (14); a heat exchanger device immersible in the liquid to the treated and selectively feedable with hot water or steam produced by the hot water or steam generator device (14), or with cold water, the heat exchanger device (18) being provided with a means to generate, within the liquid to be treated, a forced flow which grazes the heat exchanger (18); and a lifting means (16) to immerse or withdraw the heat exchanger device (18) with its relative flow generating means in or from the liquid to be treated. A stirrer means or a curd cutting means can be mechanically connected to the flow generating means.