Patents by Inventor Harri KALLIOINEN
Harri KALLIOINEN has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20240000090Abstract: An aseptically packed long shelf-life milk product comprising about 3 mg furosine/kg milk product to about 9 mg furosine/kg milk product; a plasmin activity of 0 ?mol/g*h; about 0.20 g/100 ml to about 0.35 g/100 ml of native ?-lactoglobulin; about 0.06 g/100 ml to about 0.11 g/100 ml of ?-lactalbumin, and a tyrosine equivalent of most 50 mg/L after 135 days storage time.Type: ApplicationFiled: September 19, 2023Publication date: January 4, 2024Inventors: Saara LÄHTEVÄNOJA, Harri KALLIOINEN
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Patent number: 11800877Abstract: The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.Type: GrantFiled: August 31, 2016Date of Patent: October 31, 2023Assignee: VALIO LTD.Inventors: Saara Lähtevänoja, Harri Kallioinen
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Patent number: 11653662Abstract: The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.Type: GrantFiled: January 28, 2020Date of Patent: May 23, 2023Assignee: VALIO LTD.Inventors: Harri Kallioinen, Soile Järviö
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Publication number: 20210329958Abstract: The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.Type: ApplicationFiled: July 9, 2021Publication date: October 28, 2021Inventors: Harri Kallioinen, Saara Lähtevänoja
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Patent number: 11076624Abstract: The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.Type: GrantFiled: February 11, 2016Date of Patent: August 3, 2021Assignee: VALIO LTD.Inventors: Harri Kallioinen, Saara Lähtevänoja
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Publication number: 20200163352Abstract: The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.Type: ApplicationFiled: January 28, 2020Publication date: May 28, 2020Inventors: Harri KALLIOINEN, Soile JÄRVIÖ
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Patent number: 10085462Abstract: The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.Type: GrantFiled: June 26, 2008Date of Patent: October 2, 2018Assignee: VALIO LTD.Inventors: Olli Tossavainen, Harri Kallioinen
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Patent number: 10080372Abstract: The invention relates to a process for separating milk components, wherein proteins, sugars and minerals are separated into different fractions. The lactose of milk is first hydrolyzed completely or partially, after which proteins, minerals and sugars are separated into fractions in a phased nanofiltration. The obtained fractions may also be further processed by chromatography, membrane techniques, and/or evaporation to further improve the separation of said components. The invention also relates to a low-lactose or lactose-free milk composed of these fractions. By means of the invention, calcium and protein losses can be minimized. Also, the energy content of the product can be reduced.Type: GrantFiled: August 29, 2008Date of Patent: September 25, 2018Assignee: VALIO LTD.Inventors: Harri Kallioinen, Reetta Tikanmäki
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Publication number: 20180255798Abstract: The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.Type: ApplicationFiled: August 31, 2016Publication date: September 13, 2018Applicant: VALIO LTD.Inventors: Saara LÄHTEVÄNOJA, Harri KALLIOINEN
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Publication number: 20180027864Abstract: The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.Type: ApplicationFiled: February 11, 2016Publication date: February 1, 2018Inventors: Harri KALLIOINEN, Saara LÄHTEVÄNOJA
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Publication number: 20170105424Abstract: A method for processing milk, comprising the steps of: providing skim milk; separating the skim milk to provide two or more fractions; providing a part or all of the two or more fractions into at least two compositions; subjecting the at least two compositions to at least one microbial load reduction treatment, wherein the at least one microbial load reduction treatment is different for each composition, is disclosed. Also, a method for producing a milk product, wherein the milk product is composed at least from the two differently treated compositions is disclosed.Type: ApplicationFiled: November 25, 2014Publication date: April 20, 2017Inventors: Harri KALLIOINEN, Jukka PARTTI, Jukka ESKELINEN
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Patent number: 8986768Abstract: The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.Type: GrantFiled: August 29, 2008Date of Patent: March 24, 2015Assignee: Valio Ltd.Inventors: Reetta Tikanmäki, Harri Kallioinen
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Publication number: 20140205718Abstract: The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.Type: ApplicationFiled: June 19, 2012Publication date: July 24, 2014Applicant: VALIO LTD.Inventors: Harri Kallioinen, Soile Järviö
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Publication number: 20100215828Abstract: The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.Type: ApplicationFiled: June 26, 2008Publication date: August 26, 2010Inventors: Olli Tossavainen, Harri Kallioinen
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Publication number: 20100055286Abstract: The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.Type: ApplicationFiled: August 29, 2008Publication date: March 4, 2010Applicant: VALIO LTD.Inventors: Reetta TIKANMAKI, Harri KALLIOINEN
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Publication number: 20100055289Abstract: The invention relates to a process for separating milk components, wherein proteins, sugars and minerals are separated into different fractions. The lactose of milk is first hydrolyzed completely or partially, after which proteins, minerals and sugars are separated into fractions in a phased nanofiltration. The obtained fractions may also be further processed by chromatography, membrane techniques, and/or evaporation to further improve the separation of said components. The invention also relates to a low-lactose or lactose-free milk composed of these fractions. By means of the invention, calcium and protein losses can be minimized. Also, the energy content of the product can be reduced.Type: ApplicationFiled: August 29, 2008Publication date: March 4, 2010Applicant: VALIO Ltd.,Inventors: Harri KALLIOINEN, Reetta TIKANMAKI
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Publication number: 20080268100Abstract: The invention relates to a low-energy, non-fat milk beverage of a high calcium content, the beverage containing a low-energy milk base which consists of non-fat milk, a whey protein solution or a combination thereof and from which carbohydrates have been removed either entirely or partly, and which is rich in calcium, and to a method for preparing the same.Type: ApplicationFiled: December 8, 2005Publication date: October 30, 2008Applicant: Valio Ltd.Inventors: Tiina Tervala, Tuula Tuure, Harri Kallioinen, Matti Harju