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    Fermented bubble drink with functionality
    41.
    发明申请
    Fermented bubble drink with functionality 审中-公开
    发酵泡沫饮料功能

    公开(公告)号：US20100021582A1

    公开(公告)日：2010-01-28

    申请号：US12457179

    申请日：2009-06-03

    申请人： Tae-Gook Kwon

    发明人： Tae-Gook Kwon

    IPC分类号： A23L2/00 ,  C12G1/00 ,  A23C9/154 ,  C12C11/00 ,  A23C9/12 ,  A23L1/214

    CPC分类号： A23L2/54 ,  A23L2/52

    摘要： The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans.The bubble drink is produced by applying a cold bubbling process to bioavailable food materials, based on bubbling engineering technology, to design and manipulate formation reactions of foam in a creative and easy manner. The bubble drink is suitable for drinking, and is characterized in that a foamy structure can be easily obtained at ambient pressure and temperature, a flow of materials can be intentionally manipulated, which is an inherent characteristic of foam, and unit processes can be varied during in-line automatic production, which is a characteristic of modern industry, without involving considerable additional expense.

    摘要翻译： 泡沫泡沫饮料本发明涉及通过将各种功能性食品，特别是使用各种发酵技术提供的发酵食品应用起泡工程方法提供的鼓泡泡沫饮料，其具有考虑到生物防御和物理性质的功能来控制生物调节功能的活化 节律控制和预防医学在生命，包括人类。 泡沫饮料是通过将冒泡过程应用于生物可利用的食品材料，基于起泡工程技术，以创造性和容易的方式设计和操纵泡沫的形成反应而生产的。 气泡饮料适用于饮用，其特征在于，在环境压力和温度下可以容易地获得泡沫状结构，可以有意地操纵材料流，这是泡沫的固有特性，单位过程可以在 在线自动生产，这是现代工业的特点，没有涉及相当多的额外费用。

    Food compositions incorporating stearidonic acid
    43.
    发明申请
    Food compositions incorporating stearidonic acid 审中-公开
    含有十八碳四烯酸的食品组合物

    公开(公告)号：US20090169650A1

    公开(公告)日：2009-07-02

    申请号：US12006387

    申请日：2008-01-02

    申请人： Richard S. Wilkes

    发明人： Richard S. Wilkes

    IPC分类号： A61K36/00 ,  A23L1/28 ,  A23L1/221 ,  A23C21/00 ,  A23C13/00 ,  A23D9/00 ,  A23L1/20 ,  A23C15/00 ,  A21D10/00 ,  A23C9/154 ,  A23L2/00

    CPC分类号： A23D7/003 ,  A21D2/16 ,  A23C11/103 ,  A23D7/001 ,  A23K10/30 ,  A23K20/158 ,  A23K50/10 ,  A23K50/30 ,  A23K50/75 ,  A23K50/80 ,  A23L2/52 ,  A23L3/3454 ,  A23L27/60 ,  A23L27/66 ,  A23L33/12 ,  Y02A40/818

    摘要： The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

    摘要翻译： 本发明涉及通过增加植物来源的十八碳四烯酸的利用来改善食品。 许多长链脂肪酸已经被归类为欧米加3，已被证明可以提供许多健康益处，包括心脏健康。 根据本发明，植物来源的十八碳四烯酸（18:4omega3）已经通过使用由具有增强水平的十八碳四烯酸的大豆加工的油或面粉而被掺入到广泛的食品中。 这些食物包括油性制品（沙拉酱，蛋黄酱），乳制品（牛奶，奶酪）和预制食品（主菜，配菜）。 除了改善健康益处之外，本发明提供富含Omega-3脂肪酸的食物，其具有增强的储存和/或保质期特征。

    Vegetable Sterol-Containing Milk Drink and Method of Producing the Same
    44.
    发明申请
    Vegetable Sterol-Containing Milk Drink and Method of Producing the Same 审中-公开
    含植物甾醇的牛奶饮料及其生产方法

    公开(公告)号：US20090130288A1

    公开(公告)日：2009-05-21

    申请号：US11884768

    申请日：2006-02-24

    申请人： Kenji Masutake

    发明人： Kenji Masutake

    IPC分类号： A23C9/154 ,  A23C3/02

    CPC分类号： A23C9/1544 ,  A23C9/152 ,  A23L33/11 ,  A23V2002/00 ,  A23V2200/242 ,  A23V2250/2136 ,  A23V2200/222

    摘要： Concerning, in particular, milk drinks and LL type milk drinks which are produced via the UHT pasteurization and distributed under refrigeration, it is intended to provide a vegetable sterol-containing milk drink containing vegetable sterols, which are in an emulsified state and remain stable without sedimentation during storage, and being excellent in quality preservation and stability. A milk drink is prepared by using an emulsifier with an HLB of from 5 to 7 together with vegetable sterols and milk components. Furthermore, it is possible to add at least one member selected from the group consisting of xanthan gum, native gellan gum, carrageenan, sodium caseinate and microcrystalline cellulose.

    摘要翻译： 特别是通过UHT巴氏杀菌并在冷藏下分配的乳饮料和LL型奶饮料，其目的是提供含有植物甾醇的含植物甾醇的乳饮料，它们处于乳化状态并保持稳定而没有 储存期间沉降，质量保持和稳定性优良。 通过使用具有5至7的HLB的乳化剂以及植物甾醇和乳组分制备奶饮料。 此外，可以添加选自由黄原胶，天然绞兰胶，角叉菜胶，酪蛋白酸钠和微晶纤维素组成的组中的至少一种。

    HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
    45.
    发明申请
    HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES 审中-公开
    基于COCOA的饮料中的高抗氧化剂水平

    公开(公告)号：US20090110774A1

    公开(公告)日：2009-04-30

    申请号：US11925162

    申请日：2007-10-26

    申请人： Joseph Milici

    发明人： Joseph Milici

    IPC分类号： A23C9/154 ,  A23C11/10 ,  A23C9/156 ,  A23C9/158

    CPC分类号： A23G1/56 ,  A23C9/1542 ,  A23C9/156 ,  A23C11/103 ,  A23L33/105 ,  A23V2002/00

    摘要： The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.

    摘要翻译： 本发明在一个方面提供一种在牛奶或豆浆基质中生产含有高水平的有益可可多酚的即可饮用可可饮料的方法。 该方法包括超高温处理，随后进行均化步骤。 可可粉的含量可以选自约3.5％至约10％（重量），而口感，溶液的稳定性随时间而变化，味道仍然可以接受。

    BEVERAGE WHITENING COMPOSITION AND METHOD
    47.
    发明申请
    BEVERAGE WHITENING COMPOSITION AND METHOD 有权
    饮料白色组合物和方法

    公开(公告)号：US20070218181A1

    公开(公告)日：2007-09-20

    申请号：US11687857

    申请日：2007-03-19

    申请人： Garth C. ILLSLEY ,  Dennis P. DICKINSON

    发明人： Garth C. ILLSLEY ,  Dennis P. DICKINSON

    IPC分类号： A23C9/154

    CPC分类号： A23C13/14 ,  A23V2002/00 ,  A23V2200/12

    摘要： A beverage whitening composition for replacing cream or milk in a reduced volume comprising: cream having a higher butter fat content than the cream or milk to be replaced; milk having a lower butter fat content than the cream or milk to be replaced; and serum solids, such as skim milk powder. The composition has the beverage whitening ability of the cream or milk to be replaced in a target volume of from 30% to 95% of the volume of cream or milk to be replaced. The composition is formulated so that from 300 mL to 950 mL of the composition has the whitening ability of 1 litre of the cream or milk to be replaced. The composition is useful for replacing conventional coffee cream in dispensers containing bags of cream so as to reduce frequency of bag replacement.

    摘要翻译： 一种饮料增白组合物，用于以减少的体积代替奶油或牛奶，其包含：具有比待更换的奶油或牛奶更高的黄油脂肪含量的奶油; 牛奶脂肪含量低于要更换的奶油或牛奶; 和血清固体，如脱脂奶粉。 该组合物具有待更换的奶油或牛奶的饮料增白能力，其目标体积为待更换的奶油或牛奶的体积的30％至95％。 将组合物配制成使得从300mL至950mL的组合物具有1升待更换的奶油或牛奶的增白能力。 该组合物可用于在含有奶油袋的分配器中更换常规咖啡奶油，以减少袋更换的频率。

    Process for drying high-lactose aqueous fluids
    48.
    发明申请
    Process for drying high-lactose aqueous fluids 有权

    公开(公告)号：US20070184170A1

    公开(公告)日：2007-08-09

    申请号：US11732018

    申请日：2007-04-02

    申请人： A. Keller

    发明人： A. Keller

    IPC分类号： A23C9/154

    CPC分类号： C13B30/028 ,  C13K5/00

    摘要： Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from about 45 to about 65% solids; further concentrating the HLAF to form a highly concentrated HLAF containing from about 70 to about 80% solids; cooling the highly concentrated HLAF with a gaseous fluid to create a cooling, concentrating, crystallizing cascade to further concentrate the HLAF to form a partially crystallized HLAF containing from about 78 to about 88% solids; and drying the partially crystallized HLAF in an air-lift dryer to form a product rich in crystalline alpha-lactose monohydrate. An air-lift dryer having diverging sidewalls and methods of using same are also disclosed.

    Low-carbohydrate milk with original calcium
    49.
    发明申请
    Low-carbohydrate milk with original calcium 审中-公开
    低碳水化合物乳与原始钙

    公开(公告)号：US20070184168A1

    公开(公告)日：2007-08-09

    申请号：US11649751

    申请日：2007-01-05

    申请人： Karsten Lauritzen ,  Hans Holst

    发明人： Karsten Lauritzen ,  Hans Holst

    IPC分类号： A23C9/154

    CPC分类号： A23C9/1422 ,  A23C9/1425 ,  A23C9/1427 ,  A23C9/15

    摘要： A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and a process for manufacturing such a milk product, wherein a milk product is adjusted to pH 7.0 to 9.5 prior to ultrafiltration; nanofiltration of the permeate; and mixing of the nanofiltration permeate and part of the ultrafiltration retentate and water; whereafter pH is adjusted to the normal pH of the milk.

    摘要翻译： 具有90至250kJ / 100g的稳定剂，可口的低碳水化合物乳制品，并且基本上保留所有原始乳钙，以及所有原始乳蛋白质，以及制造这种乳制品的方法，其中 在超滤之前将乳制品调节至pH 7.0至9.5; 渗透物的纳滤; 并将纳滤膜渗透物和部分超滤滞留物和水混合; 然后将pH调节至牛奶的正常pH。