公开(公告)号：US10212953B2

公开(公告)日：2019-02-26

申请号：US14805677

申请日：2015-07-22

Applicant: NITECH SOLUTIONS LIMITED

Inventor： Xiongwei Ni ,  Ian Laird ,  An-Ting Liao

IPC: B01D9/00 ,  A23G1/00 ,  A23C1/00 ,  A23L3/00 ,  A23L3/22 ,  B01J19/00 ,  B01J19/24 ,  C07B57/00 ,  F28D7/14 ,  F28F1/40 ,  F28F27/00 ,  A23L5/00 ,  F28F13/10 ,  F28D21/00

Abstract: Method and apparatus for temperature controlled processes in a vessel to provide improved process control, in particular to enable controlled temperatures to be applied to a substance in different process zones of a vessel, has a series of tubular members arranged and operatively connected in a flow system, and each process zone has temperature regulating means juxtaposed thereto for effecting temperature control therein.

公开(公告)号：US09468221B2

公开(公告)日：2016-10-18

申请号：US13917340

申请日：2013-06-13

Applicant: Milk Specialties Company

Inventor： Steve C. Lamb ,  Steve Hollins

IPC: A23C21/00 ,  A23C17/00 ,  A23C9/12 ,  A23C1/00 ,  A23C9/00 ,  A23C9/154 ,  A23C9/16 ,  A23C21/02 ,  A23C1/12

CPC classification number: A23C21/023 ,  A23C1/12 ,  A23C9/1209 ,  A23C9/1544 ,  A23C21/02 ,  A23C21/026 ,  A23K10/28 ,  A23K20/147 ,  A23K50/10 ,  Y02P60/875

Abstract: The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.

Abstract translation: 本发明包括用酶，非沉降水解乳清渗透物浓缩物和由其制备的营养添加剂和食品生产非沉降水解乳清渗透物的方法。

公开(公告)号：US09055752B2

公开(公告)日：2015-06-16

申请号：US12266083

申请日：2008-11-06

Applicant: Jennifer Louise Kimmel

Inventor： Jennifer Louise Kimmel

IPC: A23C9/00 ,  A23C9/142 ,  A23C1/00 ,  A23C9/152

CPC classification number: A23C9/1422 ,  A23C1/00 ,  A23C9/00 ,  A23C9/005 ,  A23C9/1522

Abstract: A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value Fo of at least 5 and are also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during extended storage.

Abstract translation: 提供了具有改善的风味，颜色和口感的储存稳定的浓缩乳制品，例如浓缩乳，以及其生产方法。 该方法消除了在浓缩之前和期间可能基本上将酪蛋白交联到乳清上的任何热处理，并且优选地利用微量过滤以产生具有减少量的乳清和乳糖的稳定的浓缩乳制品液体。 所得产品的灭菌值为至少为5，并且在高温灭菌期间也耐胶凝和褐变，并且在延长储存期间也耐胶凝。

公开(公告)号：US08850966B2

公开(公告)日：2014-10-07

申请号：US13028071

申请日：2011-02-15

Applicant: Mehmet Dondurur ,  Ahmet Z. Sahin

Inventor： Mehmet Dondurur ,  Ahmet Z. Sahin

IPC: F24C15/16 ,  A23C1/00 ,  A47J37/04

CPC classification number: A47J37/041

Abstract: The food retainer for a rotary grill allows a wide variety of differing food articles to be grilled with a rotary grill, a rotisserie or the like. The food retainer may take the form of a flat rectangular wire mesh cage having an open side edge for inserting a slice or patty of food therein; a perforate plate or a wire rack having one or more straps for securing food thereto; a wire mesh cylindrical shell having an open end for inserting food therein; or circular end members having radially spaced spits or skewers extending between them. All embodiments of the food retainer have shaft ends extending therefrom for rotatably mounting the food retainers on a rotary grill or rotisserie.

Abstract translation: 用于旋转格栅的食物保持器允许用旋转格栅，旋转烤架等烤制各种不同的食物。 食品保持器可以采用具有开口侧边缘的扁平矩形丝网笼的形式，用于将食物的切片或馅饼插入其中; 具有一个或多个用于固定食物的带子的穿孔板或线架; 具有用于将食物插入其中的开口端的丝网圆筒形壳体; 或具有在它们之间延伸的径向间隔开的唾液或串的圆形端部构件。 食物保持器的所有实施例具有从其延伸的轴端，用于将食物保持器可旋转地安装在旋转格栅或旋转烤架上。

公开(公告)号：US08322693B2

公开(公告)日：2012-12-04

申请号：US12834010

申请日：2010-07-11

Applicant: Yu-Yuan Lin

Inventor： Yu-Yuan Lin

IPC: B01F3/04 ,  A23C1/00

CPC classification number: A47J43/044 ,  A47J27/004 ,  A47J31/4489 ,  A47J36/165 ,  A47J36/2483 ,  B01F3/04453 ,  B01F7/00558 ,  B01F7/161

Abstract: A milk froth machine includes a base and a top cover. A heating element is electrically connected to a controller mounted in the base. First and second electric connectors are respectively mounted to the base and top cover and electrically connected to the controller. The first and second electric connectors are coupled together when an agitator on the top cover is aligned with a supporting top face of the base. A motor is mounted in the top cover and electrically connected to the second electric connector. A container can be placed on the supporting top face with the agitator extending into the container and with the first and second electric connectors electrically coupled together. The controller controls the motor to drive the agitator to agitate milk in the container to form milk froth or controls the heating element to heat the milk.

Abstract translation: 牛奶泡沫机包括底座和顶盖。 加热元件电连接到安装在基座中的控制器。 第一和第二电连接器分别安装到基座和顶盖并电连接到控制器。 当顶盖上的搅拌器与基座的支撑顶面对准时，第一和第二电连接器联接在一起。 电动机安装在顶盖中并电连接到第二电连接器。 容器可以放置在支撑顶面上，搅拌器延伸到容器中，并且第一和第二电连接器电耦合在一起。 控制器控制电机驱动搅拌器搅动容器中的牛奶以形成牛奶泡沫或控制加热元件以加热牛奶。

公开(公告)号：US08110235B2

公开(公告)日：2012-02-07

申请号：US12151392

申请日：2008-05-06

Applicant: I. Edward Salinas ,  Eduardo Segovia Cantu ,  Jacquelyn S. Brandenburg

Inventor： I. Edward Salinas ,  Eduardo Segovia Cantu ,  Jacquelyn S. Brandenburg

IPC: A23C1/00

CPC classification number: A23C9/15 ,  A23C7/043 ,  A23C9/14 ,  A23L5/20

Abstract: Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties.

Abstract translation: 根据本发明的系统和方法产生具有降低的胆固醇的乳制品。 根据本发明的方法包括以下步骤：将食用油添加到与全脂牛奶分离的脱脂中; 标准化脱脂油混合物的粒度; 将脱脂和混合物与从全脂牛奶分离的均质奶油组合; 并将油与降低胆固醇的乳膏和脱脂物分离。 根据本发明的方法还可以包括以下步骤：分离降低的胆固醇霜和脱脂，然后将其重新组合以形成具有所需性质的降低胆固醇的乳制品。

公开(公告)号：US20110256233A1

公开(公告)日：2011-10-20

申请号：US13132545

申请日：2009-12-02

Applicant: Joseph Fournell ,  Scott Eaker ,  Scott Elster ,  David J. Rechtman

Inventor： Joseph Fournell ,  Scott Eaker ,  Scott Elster ,  David J. Rechtman

IPC: A61K35/20 ,  A23C7/04 ,  A23C9/20 ,  A23C9/152 ,  A23C1/00 ,  A61P29/00 ,  A23C9/158

CPC classification number: A23C9/206 ,  A23C3/02 ,  A23C9/1422 ,  A23C9/1427 ,  A23C9/148 ,  A23C9/1522 ,  A23C9/158 ,  A23L33/40 ,  A23V2002/00 ,  A61K35/20 ,  A23V2250/28 ,  A23V2200/3202

Abstract: This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.

Abstract translation: 该公开内容特征在于人乳液渗透物和含有从分馏的全人乳中获得的乳汁的组合物本发明的富含多糖的渗透物和渗透物组合物可用作前期和全期婴儿的营养补充剂，用于建立或维持肠道菌群和 治疗炎症性肠病的症状。

公开(公告)号：US07383764B2

公开(公告)日：2008-06-10

申请号：US10924233

申请日：2004-08-23

Applicant: Richard B. Muir ,  William F. Polley ,  Devan B. Muir ,  Wu C. Liang

Inventor： Richard B. Muir ,  William F. Polley ,  Devan B. Muir ,  Wu C. Liang

IPC: A62C3/02 ,  A62C15/04 ,  A01J11/00 ,  A23C1/00

CPC classification number: A23G1/50 ,  A23G1/042 ,  A23G1/18 ,  A23G3/0091 ,  A23G3/0093 ,  A23G3/22 ,  A23G3/24 ,  B05B17/085 ,  Y10T29/49826

Abstract: A fountain for heating and distributing fluidic material is manufactured using various processes and materials. In one embodiment, the fountain includes a heating element encased in an enclosure. A basin containing a medium, such as chocolate, is removably mounted to the enclosure so that the basin is heated by contact with the enclosure. Additionally, an auger having a spiral flight rotates and lifts the melted chocolate upward to a top end of a cylinder that houses the auger. One or more tiers may be mounted, using various locking mechanisms, onto the cylinder to divert flow of the medium. A smaller chocolate fountain that may advantageously be more suitable for home use is also described herein.

Abstract translation: 使用各种工艺和材料制造用于加热和分配流体材料的喷泉。 在一个实施例中，喷泉包括封装在外壳中的加热元件。 含有介质（例如巧克力）的盆地可移除地安装在外壳上，从而通过与外壳接触来加热盆。 此外，具有螺旋飞行的螺旋钻旋转并将熔化的巧克力向上提升到容纳螺旋钻的气缸的顶端。 可以使用各种锁定机构将一个或多个层安装到圆筒上以转移介质的流动。 本文还描述了可以有利地更适合家庭使用的较小的巧克力喷泉。

公开(公告)号：US20060283195A1

公开(公告)日：2006-12-21

申请号：US11154757

申请日：2005-06-16

Applicant: Uwe Rosenbaum ,  Harald Aust ,  Jeremy Miller ,  Neil Hannay

Inventor： Uwe Rosenbaum ,  Harald Aust ,  Jeremy Miller ,  Neil Hannay

IPC: A23B4/00 ,  A23K1/00 ,  A23L3/36 ,  F17C7/02 ,  F17C13/00 ,  A23C1/00 ,  C12C7/26 ,  F25D13/06 ,  F25D17/02 ,  A23L1/00 ,  A23C3/00

CPC classification number: A23D7/05 ,  F25D3/11 ,  F25D2400/02 ,  F25D2700/16

Abstract: System for cooling a pumpable material comprising an inline continuous mechanical mixer having a feed inlet, a liquid cryogen inlet, and a cooled product outlet; a cryogenic liquid delivery and injection system adapted to introduce a liquid cryogen into the liquid cryogen inlet; and a feed pump adapted to introduce the pumpable material into the feed inlet.

Abstract translation: 用于冷却可泵送材料的系统，包括具有进料入口，液体冷冻剂入口和冷却产品出口的在线连续机械混合器; 适于将液体冷冻剂引入液体冷冻剂入口的低温液体输送和注射系统; 以及适于将可泵送材料引入进料入口的进料泵。

公开(公告)号：US20050238791A1

公开(公告)日：2005-10-27

申请号：US10832664

申请日：2004-04-27

Applicant: Matthew McMindes ,  Steven Moore

Inventor： Matthew McMindes ,  Steven Moore

IPC: A23J3/16 ,  A23L1/00 ,  A23L1/31 ,  A23L1/315 ,  A23C1/00

CPC classification number: A23P20/12 ,  A23P20/10

Abstract: In one embodiment, this invention is directed to a protein containing composition for coating a food product, comprising; a liquid batter protein material comprising a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and a soy fiber material; wherein the food product coating has a non-fiber carbohydrate content of not more than 5 grams non-fiber carbohydrate per serving. In a second embodiment, the composition further comprises a pre-dust protein material in addition to the liquid batter protein material and the soy fiber material. In a third embodiment, the composition comprises a liquid batter protein material comprising a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; a breading protein material containing at least 50% soy protein by weight on a moisture free basis; and a soy fiber material; wherein the food product coating has a non-fiber carbohydrate content of not more than 5 grams non-fiber carbohydrate per serving. In a fourth embodiment, the composition further comprises a pre-dust protein material in addition to the liquid batter protein material, the breading protein material and the soy fiber material wherein the pre-dust protein material contains at least 50% soy protein by weight on a moisture free basis. In a fifth embodiment, the composition comprises a liquid clear coat protein material in addition to the liquid batter protein material, the breading protein material, the pre-dust protein material and the soy fiber material. The liquid clear coat protein material comprises a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-40 to 1.

Abstract translation: 在一个实施方案中，本发明涉及用于包衣食品的含蛋白质的组合物，其包含： 包含液体和大豆蛋白材料的液体面糊蛋白材料，其中液体与大豆蛋白材料的重量比为约3-20:1; 和大豆纤维材料; 其中所述食品涂料具有每份不超过5克非纤维碳水化合物的非纤维碳水化合物含量。 在第二实施方案中，组合物还包含除了液体面糊蛋白材料和大豆纤维材料之外的预除尘蛋白材料。 在第三实施方案中，组合物包含液体面糊蛋白材料，其包含液体和大豆蛋白材料，其中液体与大豆蛋白材料的重量比为约3-20:1; 含有至少50重量％大豆蛋白质的无麸质蛋白质材料; 和大豆纤维材料; 其中所述食品涂料具有每份不超过5克非纤维碳水化合物的非纤维碳水化合物含量。 在第四个实施方案中，该组合物除了液体面糊蛋白材料，面包蛋白材料和大豆纤维材料之外还包含预除尘蛋白材料，其中预粉尘蛋白质材料含有至少50重量％的大豆蛋白质 无水分。 在第五实施方案中，组合物除了液体面糊蛋白材料，面包蛋白材料，预粉碎蛋白质材料和大豆纤维材料之外还包含液体透明的外套蛋白材料。 液体透明涂层蛋白质材料包括液体和大豆蛋白质材料，其中液体与大豆蛋白质材料的重量比为约3-40比1。