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    Greek yogurt making device
    2.
    发明授权
    Greek yogurt making device 有权

    公开(公告)号：US09867384B2

    公开(公告)日：2018-01-16

    申请号：US15449806

    申请日：2017-03-03

    Applicant: Fong Lin

    Inventor： Fong Lin

    IPC: A23C9/123 ,  A23C9/12

    CPC classification number: A23C9/1223 ,  A23C9/123 ,  A23C2260/05

    Abstract: A device for making Greek yogurt from traditional yogurt is shown. The device includes an outer bowl and an inner strainer that nests within and rotates relative to the outer bowl. At least a portion of the inner strainer is perforated. The device also includes a removable inner lid that that covers and seals the inner strainer when placed thereon. The inner lid rotates with the inner strainer when positioned thereon. The inner lid also includes a first engagement structure for engaging a corresponding second engagement structure of a drive assembly. The device also includes an outer lid that encloses the inner strainer and inner lid within the outer bowl when positioned thereon.

    Reduced Water Activity Yogurt
    4.
    发明申请
    Reduced Water Activity Yogurt 审中-公开
    减水活性酸奶

    公开(公告)号：US20160143304A1

    公开(公告)日：2016-05-26

    申请号：US14946578

    申请日：2015-11-19

    Applicant: The Quaker Oats Company

    Inventor： Steven E. Havlik ,  Patrick J. Patterson ,  Brian Sambor ,  John F. Schuette

    IPC: A23C9/123 ,  A23C9/12

    CPC classification number: A23C9/1206 ,  A23C1/12 ,  A23C9/123 ,  A23C9/1307 ,  A23C2260/05

    Abstract: A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.

    Abstract translation: 一种具有降低水分活性的高固含量酸奶的组合物和方法。 高固含量酸奶可以例如通过培养高固体含量的牛奶形成。 存在于高固体乳中的乳糖可以水解成葡萄糖和半乳糖。 通过对高固含量酸奶进行真空脱水处理可以进一步降低酸奶的水分活度。 通过向酸奶中加入溶质也可以减少酸奶的水分活度。 组合物可以分离使用或与其它组分（例如谷物基组分）组合使用在食品中。

    Yogurt production process and products
    5.
    发明申请
    Yogurt production process and products 审中-公开
    酸奶生产工艺及产品

    公开(公告)号：US20030211218A1

    公开(公告)日：2003-11-13

    申请号：US10147246

    申请日：2002-05-13

    Inventor： Antoine J. Cote ,  Timothy T. Johnson

    IPC: A23C017/00

    CPC classification number: A23C9/123 ,  A23C9/1307 ,  A23C9/133 ,  A23C9/137 ,  A23C2260/05

    Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt base is produced having a viscosity of at least 75,000 cps. at time of manufacture and a total solids content of 27% to 31% by weight. The process involves rapid cooling to arrest fermentation under reduced backpressure by dispensing into a zone at atmospheric pressure followed by a shear step to modify viscosity to provide a high solids, high viscosity yogurt product. The high viscosity yogurt is particularly suitable for use as a component in parfait style yogurt products with at least one intermediate fruit layer. The high viscosity yogurt more effectively supports a fruit layer and facilitates fabrication of such parfait yogurt products. The yogurt base can further be characterized as increasing in viscosity by up to 25% from time of manufacture to time of consumption.

    Abstract translation: 提供了制备培养的乳基产品和由此制备的产品的方法，其中生产具有至少75,000cps的粘度的酸奶基料。 在制造时，总固体含量为27〜31重量％。 该方法包括快速冷却，通过在大气压下分配到区域中，然后进行剪切步骤来调节粘度以提供高固体，高粘度的酸奶产品，在降低的背压下阻止发酵。 高粘度酸奶特别适合用作具有至少一个中间果实层的冷冻酸奶产品中的组分。 高粘度酸奶更有效地支撑果层，并有助于制造这种酸奶酸奶产品。 酸奶基的进一步特征可以说是从制造时间到消费时间的粘度增加高达25％。

    Method of making a snack food
    6.
    发明授权
    Method of making a snack food 失效
    制作零食的方法

    公开(公告)号：US06562393B1

    公开(公告)日：2003-05-13

    申请号：US09693421

    申请日：2000-10-20

    Applicant: Gary L. Kerrigan ,  Craig J. Schroeder ,  Roy A. Barham ,  John J. Strandholm ,  Michael J. Pagel

    Inventor： Gary L. Kerrigan ,  Craig J. Schroeder ,  Roy A. Barham ,  John J. Strandholm ,  Michael J. Pagel

    IPC: A23G19055

    CPC classification number: A23C9/1315 ,  A23C9/133 ,  A23C9/137 ,  A23C13/125 ,  A23C19/082 ,  A23C19/084 ,  A23C2260/05 ,  A23G3/0268 ,  A23L9/12 ,  A23L29/284 ,  A23P20/25 ,  A23P30/10

    Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.

    Abstract translation: 优选由弹性的，模制的，自我维持的本体形式的改进的快餐食品，其优选由包含乳制品（奶酪，酸奶或布丁），明胶，脂肪和水的加热混合物制成。 产品体积小，咬合尺寸大，其表面积比为约0.05-5g / cm 2，这有利于其成型。 优选的食品通过首先产生包括干酪，明胶，脂肪和水的加热的可流动的混合物，并将少量的混合物沉积在粉状淀粉中形成的模压凹陷中来制备; 硬化后，将所得产物与淀粉分离并包装。

    Snack food product method
    7.
    发明授权
    Snack food product method 失效
    小吃食品方法

    公开(公告)号：US06537603B2

    公开(公告)日：2003-03-25

    申请号：US09808542

    申请日：2001-03-14

    Applicant: Gary L. Kerrigan ,  Craig J. Schroeder ,  Roy A. Barham ,  John J. Strandholm ,  Michael J. Pagel

    Inventor： Gary L. Kerrigan ,  Craig J. Schroeder ,  Roy A. Barham ,  John J. Strandholm ,  Michael J. Pagel

    IPC: A23G312

    CPC classification number: A23C9/133 ,  A23C9/1315 ,  A23C9/137 ,  A23C13/125 ,  A23C19/082 ,  A23C19/084 ,  A23C2260/05 ,  A23G1/22 ,  A23G3/0268 ,  A23L9/12 ,  A23L29/284 ,  A23P20/25 ,  A23P30/10

    Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.

    Abstract translation: 优选由弹性的，模制的，自我维持的本体形式的改进的快餐食品，其优选由包含乳制品（奶酪，酸奶或布丁），明胶，脂肪和水的加热混合物制成。 产品体积小，咬合尺寸大，其表面积比为约0.05-5g / cm 2，这有利于其成型。 优选的食品通过首先产生包括干酪，明胶，脂肪和水的加热的可流动的混合物，并将少量的混合物沉积在粉状淀粉或弹性橡胶模具中形成的模压凹陷中来制备; 硬化后，将所得产物与淀粉或橡胶模具分离并包装。

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