$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"

특허 상세정보

Process for preparing chilled beverage products containing milk and a food acid

국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판) A23C-009/00   
미국특허분류(USC) 426/580 ; 426/574 ; 426/577 ; 426/583
출원번호 US-0412490 (1995-03-28)
발명자 / 주소
출원인 / 주소
인용정보 피인용 횟수 : 14  인용 특허 : 0
초록

Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size...

대표
청구항

In a process for preparing chilled or shelf stable smooth beverage products which have a pH ranging from about 3.2 to about 4.5 and which exhibit little or no sedimentation or precipitation over time and which are visually opaque, wherein the beverage products comprise: a. from about 5 to about 99.8% milk; b. from about 0.05 to about 0.8% of a food stabilizer; and c. a food acid; the improvement which comprises the steps of: i) mixing the milk with the food stabilizer under high shear conditions to form protein/stabilizer particles having a median partic...

이 특허를 인용한 특허 피인용횟수: 14

  1. Clark, George H.; Clark, Mary Ann. Amino acid chelate for the effective supplementation of calcium, magnesium and potassium in the human diet. USP2003066582722.
  2. Clark, George H.; Clark, Mary Ann. Carbonated fortified milk-based beverage and method for suppressing bacterial formation in the beverage. USP2004126835402.
  3. Clark, George H.; Clark, Mary Ann. Carbonated fortified milk-based beverage and method for suppressing bacterial growth in the beverage. USP2005036866877.
  4. George H. Clark ; Mary Ann Clark. Carbonated fortified milk-based beverage and method of making carbonated fortified milk-based beverage for the supplementation of essential nutrients in the human diet. USP2002066403129.
  5. Gary Luzio ; Susan C. Forman ; Timothy C. Gerrish. Deesterified pectins, processes for producing such pectins, and stabilized acidic liquid systems comprising the same. USP2002086428837.
  6. Gerrish, Timothy C.; Chambliss, Kenneth LeRoy; Forman, Susan C.. Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same. USP2004036699977.
  7. Feregrino-Quezada, Jose Antonio; Feregrino-Quezada, Juan Carlos. Method for preparing milk-based beverages. USP2013088501258.
  8. Gerrish Timothy C.. Pectin for stabilizing proteins. USP2001046221419.
  9. Young, Paul J.; Bluestein, Peter M.. Process for preparing a stable acidic milk based beverage. USP2003116652896.
  10. Huang, Xiaolin. Protein stabilizing agent. USP2005056887508.
  11. Ashourian,Jamshid; Keeler,Lauri J.; Smith,Durward A.. Stabilized milk product containing fruit and fruit juice. USP2007077247333.
  12. Ashourian,Jamshid; Keeler,Laurie J.; Smith,Durward A.. Stabilized milk product containing juice. USP2007077241467.
  13. Ogasawara,Nobuhiro; Akahoshi,Ryoichi; Hashimoto,Shinji; Yamashita,Eiichi; Yamamoto,Keiichi. Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein. USP2008077396552.
  14. Madsen,Finn; Groven,Stig. Use of a composition. USP2008057371402.