Dairy products and methods for producing them 机翻标题: 暂无翻译,请尝试点击翻译按钮。

源语言标题
(KR20170012418) 유제품 및 이의 제조방법
公开号/公开日
KR20170012418 A 2017-02-02 [KR20170012418] / 2017-02-02
申请号/申请日
2016KR-7036355 / 2015-05-29
发明人
KONTKANEN HANNA;LAIHO SAARA;MYLLAERINEN PAEIVI;
申请人
VALIO;
主分类号
IPC分类号
A23C-009/12A23C-009/13A23C-009/142A23C-021/02A23P-030/40
摘要
(KR20170012418) This invention the Ku are [khu] hair mousse or the Erie hair mousse thing [thu] hair mousse the low of containing about manufacturing method of the protein is the thing.  Specially, this invention use of the above whey-protein solution and the protein variation enzyme from manufacture of the Erie hair mousse the low of the head [hwi] dizzily about manufacturing method of the milk product is the thing.  This invention the bubble rheological efficiency of style feeling and the product at the time of improvement as for height, has a relatively high protein content, [hwi] which at the same time relatively has low carbohydrate and a region content dizzily will be able to manufacture the milk product, does.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2014FI-0005500 2014-05-30 2015WO-FI50377 2015-05-29
主权利要求
(KR20170012418)  1. - Type the materials (milk raw material) the micro can filtrate and profitable one micro filtration is transmission sum, the above whey-protein solution (ideal whey protein solution) as for under providing phase, - Above of minute description whey-protein solution with protein variation enzyme as for under controlling phase, - Minute description the solution which is controlled the acidification milk product and/or with the style product and option as for under mixing phase, - The phase which to the minute description solution or the minute description blend inflicts the stabilizer with option, - Ph at 3.5 to 6.5 scope as for under controlling phase, - Minute description solution or minute description blend as for under heat treatment phase and - Gas mixing controls the minute description solution or the minute description blend and the milk product where the gas is mixed as for under providing phase as for under including, the Erie hair mousse (dairy mousse) manufacturing method. 2. Is in the 1st claim, the phase which inflicts the stabilizer to the minute description solution or the minute description blend as for under including, manufacturing method of the Erie hair mousse. 3. Is in the 1st claim or the second claim, - Above of minute description whey-protein solution to before minute description protein variation enzyme processing stage as for under heat treatment phase, - Cools the solution or the blend which had become minute description heat treatment and the cooling blend for a minute description gas mixing phase as for under providing phase, - The product where the minute description gas is mixed as for under packing phase and - Minute description product as for under storing phase Middle at least one phase in addition as for under including, manufacturing method of Erie hair mousse. 4. The 1st claim to there is in which one claim in the 3rd claim, and the ph is controlled with 4.3 to 4.6, manufacturing method of the Erie hair mousse. 5. Is in the 1st claim to which one claim in the fourth claim, and the minute description gas mixing control HPP (high pressure process) - uses a technique supersonic waves (ultrasound) or the cavitation (cavitation) about under using, [hwi] makes is accomplished a technique dizzily with the ice cream freezer, manufacturing method of the Erie hair mousse. 6. Is in the 1st claim to which one claim in the fifth claim, and the gas is mixed to the minute description solution or the minute description blend and over [len] about 20 to the milk product where the gas which is about 400% scope is mixed as for under providing, manufacturing method of the Erie hair mousse. 7. There is in a 6th claim, and minute description over [len] about 20 to is about 120% scope, manufacturing method of the Erie hair mousse. 8. There is in a 6th claim, and minute description over [len] about 120 to is about 300% scope, manufacturing method of the Erie hair mousse. 9. The 1st claim to the Erie hair mousse which is manufactured with the method which follows in which one claim in the 8th claim. 10. Protein about 2 to 20 weight %, carbohydrate about 3 to 20 weight % and region about 0 to 8 weight % includes, and the energy is about 20 to 232kcal/100g, is Case: The whey-protein rain is the 20:80 to the 65:35, and the ph is 3.5 to 6.5 scope, and over [len] is about 20 to 400%, the Erie hair mousse. 11. There is in a 10th claim, and over [len] about 20 to the Erie hair mousse which is about 120% scope. 12. There is in a 10th claim, and over [len] about 120 to the Erie hair mousse which is about 300% scope. 13. The 10th claim to there to be in which one claim in the 12th claim, the acidification milk product and/or the style product as for under including the Erie hair mousse. 14. There to be in a 13th claim, Ku are [khu] and/or thing [thu] as for under including the Erie hair mousse. 15. The 10th claim to there is in which one claim in the 14th claim, and the Erie hair mousse where the rain of quantity of the quantity large carbohydrate of the protein is above of about 1:1. 16. The 10th claim to is in which one claim in the 15th claim, more than about 40% of energy from the protein the Erie hair mousse which is originated. 17. Type from micro filtration of the materials from manufacture of the Erie hair mousse several profitable one micro filtrations the above is transmission sum the whey-protein solution and/or use of the protein variation enzyme.
法律状态
(KR20170012418) LEGAL DETAILS FOR KR20170012418  Actual or expected expiration date=2035-05-29    Legal state=ALIVE    Status=PENDING     Event publication date=2015-05-29  Event code=KR/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=KR KR20167036355  Application date=2015-05-29  Standardized application number=2016KR-7036355     Event publication date=2017-02-02  Event code=KR/A  Event type=Examination events  Published application  Publication country=KR  Publication number=KR20170012418  Publication stage Code=A  Publication date=2017-02-02  Standardized publication number=KR20170012418
专利类型码
A
国别省市代码
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