公开(公告)号：US4192901A

公开(公告)日：1980-03-11

申请号：US864874

申请日：1977-12-27

申请人： Mutsuo Yasumatsu ,  Shinichi Shoji ,  Koichi Sakamoto ,  Takao Kurihara ,  Takeshi Terabayashi ,  Kasutaka Ohmura

发明人： Mutsuo Yasumatsu ,  Shinichi Shoji ,  Koichi Sakamoto ,  Takao Kurihara ,  Takeshi Terabayashi ,  Kasutaka Ohmura

IPC分类号： A23C9/13 ,  A23C9/156 ,  A23C3/02 ,  A23C9/10 ,  A23C9/12

CPC分类号： A23C9/1565 ,  A23C9/1307

摘要： A method for the production of a milk-containing acid syrup which has a stable dispersion of protein and which syrup is consumed by diluting with water or carbonated water for drinking is disclosed. The milk-containing acid syrup is produced by causing an added sugar to be contained in the amount of from 20 to 52 w/w% in an acidified milk which satisfies the conditions 0.85.ltoreq..times..ltoreq.2.55, y.ltoreq.-0.27x+4.15 (x denotes the casein content in the acidified milk and y the pH value of the acidified milk) and heating the resultant mixture (sugar-added acidified milk) at 100.degree. to 160.degree. C.

摘要翻译： 公开了一种生产具有稳定的蛋白质分散性的含乳酸性糖浆的方法，该方法通过用水或碳酸水稀释而饮用糖浆而饮用。 含乳酸的糖浆是通过在酸化乳中使含量为20〜52w / w％的添加糖，其满足条件0.85

公开(公告)号：US4194019A

公开(公告)日：1980-03-18

申请号：US934910

申请日：1978-08-18

申请人： Mutsuo Yasumatsu ,  Kenji Katayama ,  Shozo Takeuchi ,  Yoshio Saito

发明人： Mutsuo Yasumatsu ,  Kenji Katayama ,  Shozo Takeuchi ,  Yoshio Saito

IPC分类号： A23C9/152 ,  A23C3/033 ,  A23C9/12 ,  A23C9/123 ,  A23C9/13 ,  A23C9/156 ,  A23L2/00 ,  A23C9/10

CPC分类号： A23C9/1565 ,  A23C3/033 ,  A23C9/1238 ,  A23C9/1307

摘要： An acidified milk beverage which has milk protein stably dispersed therein and which is ready to drink without dilution is produced by subjecting an acidified skim milk having a milk solids-not-fat content of 0.5 to 3.5 w/w % and a pH value of 3.0 to 3.9 to a heating treatment at an ultra-high temperature in the range of 100.degree. to 160.degree. C.

摘要翻译： 将具有稳定分散在其中并且不经稀释而饮用的乳蛋白的酸化乳饮料通过使具有0.5-3.5w / w％的乳固体不饱和脂肪含量的酸化脱脂乳和pH值为3.0来生产 至3.9至在超高温下在100至160℃范围内的加热处理。

公开(公告)号：US4079154A

公开(公告)日：1978-03-14

申请号：US651782

申请日：1976-01-23

申请人： Mutsuo Yasumatsu

发明人： Mutsuo Yasumatsu

IPC分类号： A23G9/00 ,  A23C9/12 ,  A23C9/156 ,  A23G9/32 ,  A23G9/40 ,  A23J3/00 ,  A23J3/08 ,  A23L1/00 ,  A23L1/05 ,  A23L1/0532 ,  A23L2/66 ,  A23C23/00

CPC分类号： A23G9/40 ,  A23C9/1565 ,  A23L29/256

摘要： A process for preparing a food material with a pH lower than the isoelectric point containing milk protein without stabilizer which is stable and free of precipitation of protein and can be utilized for making various foods such as desserts and drinks, by feeding simultaneously a solution of a protein and a solution of an acid continuously and proportionally and mixing them substantially promptly.

摘要翻译： 一种制备pH低于含有不含稳定蛋白质而不含蛋白质沉淀的乳蛋白质等电点的食品的方法，可以同时加入各种食物如甜点和饮料， 蛋白质和酸的溶液连续和成比例地并且基本上迅速地混合。

公开(公告)号：US4260636A

公开(公告)日：1981-04-07

申请号：US880874

申请日：1978-02-22

申请人： Mutsuo Yasumatsu ,  Kenji Katayama ,  Koichi Sakamoto

发明人： Mutsuo Yasumatsu ,  Kenji Katayama ,  Koichi Sakamoto

IPC分类号： A23C9/123 ,  A23C9/13 ,  A23C9/12

CPC分类号： A23C9/1307 ,  A23C9/1238

摘要： A fermented milk drink having a stable milky white appearance is prepared by adjusting the solids content and pH of a fermented milk to a solids-not-fat content of 0.5 to 2.5% and a pH of 3.00 to 3.45, heating the resultant adjusted fermented milk to a temperature above 60.degree. C. to dissolve milk protein therein, cooling the heated fermented milk and adjusting the pH to 3.5 to 3.8, and heating the fermented milk having a pH of 3.5 to 3.8 to a temperature above 60.degree. C. to cause re-formation of milk protein particles of relatively uniform small particle size to produce the fermented milk drink.

摘要翻译： 通过将发酵乳的固体含量和pH调节至0.5-2.5％的固体 - 非脂肪含量和3.00-3.45的pH来制备具有稳定的乳白色外观的发酵乳饮料，加热所得调整后的发酵乳 温度高于60℃以溶解其中的乳蛋白，冷却加热的发酵乳并将pH调节至3.5至3.8，并将pH为3.5至3.8的发酵乳加热至高于60℃的温度以引起 重新形成相对均匀的小粒径的乳蛋白颗粒，以生产发酵乳饮料。