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JP2024511136A |
The present invention relates to a method for processing a milk protein composition to obtain a lactose-enriched liquid composition, the method comprising an ultrafiltration step (ii) obtaining an ultrafiltrate and an ultrafiltrate reten...
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JP7420739B2 |
A spray drying process and apparatus for drying a spray dryable liquid composition to a spray dried powder is described, in which the spray dryable liquid composition contains no carrier. The spray dryable liquid composition is processed...
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JP2023554402A |
The present invention relates to a new method for preparing a high purity lactoferrin cationic whey protein isolate. [Selection diagram] None
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JP7349515B2 |
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % o...
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JP7244420B2 |
Disclosed are dry dairy compositions having low lactose contents and containing polyphenol compounds from a green tea extract, and processes for preparing them. The dry dairy compositions can be used to form reconstituted fluid dairy pro...
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JP2023502092A |
An electrostatic spray-dried powder dairy product is provided that has a surface composition that contains at least 8% less fat than a spray-dried powder of the same dairy product. Further provided is a method of providing a powdered dai...
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JP7073178B2 |
To provide a novel technology that enables effective use of defatted concentrated milk that has become a gel-like when thawed, because of the long freezing period and the aggregation of casein micelles.Provided are: a method for producin...
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JP2022050412A |
To provide acid-gellable whey protein powder compositions containing acid-gellable whey protein aggregates, and food products comprising the same.An acid-gellable whey protein powder composition has a total amount of protein of at least ...
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JP7038470B2 |
To provide a milk concentrate in which the milk flavor is not impaired while the thermal stability is ensured, and to provide a method for producing the same.The method for producing milk concentrate according to the present invention co...
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JP7036534B2 |
To provide a milk concentrate in which the milk flavor is not impaired while the thermal stability is ensured, and to provide a method for producing the same.The method for producing milk concentrate according to the present invention is...
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JP2022031424A |
To provide a milk protein concentrate which does not impair milk flavor while securing heat stability.A milk protein concentrate in the present invention contains, with respect to 20 mass% of the total solid content, 9.0 mass% or more an...
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JP2022031425A |
To provide a milk protein concentrate which does not impair milk flavor while securing heat stability.A milk protein concentrate in the present invention contains, with respect to 20 mass% of the total solid content, 9.0 mass% or more an...
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JP7004718B2 |
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % o...
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JP2021530976A |
The present invention relates to methods of making such isolates, along with novel beta-lactoglobulin (BLG) isolates, and, for example, the use of powders in beverage applications.
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JP6850570B2 |
To provide a milk concentrate in which the milk flavor is not impaired while the thermal stability is ensured, and to provide a method for producing the same.The method for producing milk concentrate according to the present invention is...
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JP6821710B2 |
A method for heating a concentrate in an installation for spray drying comprises increasing a pressure of the concentrate from a low pressure level at a flow temperature to a high pressure level. The concentrate is heated at a high press...
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JP6807961B2 |
A method for heating a concentrate in an installation for spray drying comprises increasing a pressure of the concentrate from a low pressure level at a flow temperature to a high pressure level. The concentrate is heated at a high press...
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JP6797952B2 |
A method for producing concentrated products by using a membrane-concentration method and a freeze-concentration method that efficiently reduce (practically applicable) processing time (concentration time) as required in large-scale (com...
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JP6767373B2 |
Disclosed is a process in which a viscous initial product having both a temperature of between 5° C. and 70° C. and a viscosity greater than 100 mPa·s is provided, —by way of a pump provided upstream of at least one aerator, the vis...
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JP6712336B2 |
Provided is a production method for a concentrated product, using a freeze-concentration method having a high yield rate (low loss rate) that is practically applicable, as required in large-scale (commercial scale) production. The produc...
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JP6696709B2 |
To provide a concentration method of milk capable of suppressing degradation of protein or the like and improving a shelf life of milk, and a concentration apparatus excellent in concentration ability with a simple structure.A concentrat...
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JP6529131B2 |
Provided is a production method for a concentrated product, using a freeze-concentration method having a high yield rate (low loss rate) that is practically applicable, as required in large-scale (commercial scale) production. The produc...
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JP2019071816A |
To provide a method for obtaining concentrated dairy products having an improved concentrated rate, a high fat content and a high protein content, without causing the loss of flavor components.A method for the concentration of liquid dai...
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JP6427338B2 |
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JP2017221161A |
To provide a production method of concentrated milk capable of producing concentrated milk by using a general-purpose milk raw material such as frozen milk product as a raw material.A production method of concentrated milk includes a fir...
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JP6100084B2 |
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JP2016530078A |
A membrane having a carrier and an exclusion layer, which is a multichannel membrane. The exclusion layer is a polyamide layer. A method for producing a multi-channel membrane coated with a polyamide layer.
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JP5993067B2 |
The present invention suggests a method for treating a liquid food, which is suitable for efficiently and effectively decreasing the dissolved oxygen concentration in liquid foods having high foaming property and low defoaming property s...
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JP5796795B2 |
The present invention suggests a method for treating a liquid food, which is suitable for efficiently and effectively decreasing the dissolved oxygen concentration in liquid foods having high foaming property and low defoaming property s...
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JP2014531907A |
Embodiments of the present application generally relate to beverages having enhanced flavors and aromas and methods of producing the same. Some embodiments of the present disclosure relate to storage stable dry dairy products that produc...
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JP5558177B2 |
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JP5546869B2 |
The present invention suggests a method for treating a liquid food, which is suitable for efficiently and effectively decreasing the dissolved oxygen concentration in liquid foods having high foaming property and low defoaming property s...
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JP2014503213A |
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to be...
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JP2014027957A |
To provide a method for manufacturing a powdery skim milk capable of bestowing, onto milk proteins within a composition, qualities analogous to those of pretreated proteins within cheese curds of the prior art.The method for manufacturin...
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JP2013504316A |
The invention relates to a method for producing a cheese product containing milk solids ≰50% and consisting of a mixture of melted cheese and of at least one cereal, and to a cheese product which may be produced by the method. The chee...
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JP2012254094A |
To provide protein hydrolysates and methods of making the same.The methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to ...
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JP2012524653A |
The present invention relates to methods, apparatuses, and systems for treating water. The methods, apparatuses and systems reduce solubilized water hardness using various water treatment agents bound to a supporting material. The presen...
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JP4831747B2 |
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JP4758415B2 |
Liquid beverages containing real milk solids are made from concentrates and water using aseptic dispensers which are maintained at ambient temperature. Hot cappuccino, chocolate and tea beverages containing real milk solids are dispensed...
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JP4753915B2 |
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JP4679696B2 |
In a granulation process only a small proportion of the material being treated is at any time subjected to a wetting and collision followed by a very fast drying whereby harmful increase of moisture content in the powder is avoided. By t...
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JP4594983B2 |
The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable c...
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JP4467031B2 |
The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids in...
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JP4406599B2 |
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JP4317279B2 |
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JP4250254B2 |
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JP4243662B2 |
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JP4184620B2 |
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JP2008525018A |
The invention provides a method for producing a dairy powder or a dairy concentrate. The pH of a liquid dairy starting material comprising casein and whey proteins is adjusted if necessary by addition of acid or alkali to a pH in the ran...
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JP2008148618A |
To provide skim milk or the like which achieves a reduction in development of a deterioration odor due to photooxidation by reducing riboflavin.The skim milk or the like has a riboflavin content of 750 g per 100 g of solid content. The s...
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