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    COMPOSITIONS, PROCESSES OF PRODUCTION, STERILIZATION, AND HEALTH-PROMOTING USES OF LYOPHILIZED MILK
    1.
    发明申请
    COMPOSITIONS, PROCESSES OF PRODUCTION, STERILIZATION, AND HEALTH-PROMOTING USES OF LYOPHILIZED MILK 有权

    公开(公告)号：US20220256873A1

    公开(公告)日：2022-08-18

    申请号：US17625447

    申请日：2020-07-09

    Applicant: AQUERO CANADA LTD.

    Inventor： C. Steven SIKES

    IPC: A23C9/18 ,  A23C1/08 ,  A23C9/20 ,  A61K35/20 ,  A61K9/19

    Abstract: The present invention provides novel oral dosage comprising lyophilized mammalian (human) milk and optionally a physiologically acceptable excipient or carrier, and their use for improvement of mammalian (human) health. Also provided a novel process for preparing lyophilized mammalian milk with desired nutritional and cellular content, initially freezing raw milk obtained from a mammalian source, forming a layer of a predefined thickness from the frozen milk at a temperature from −4° C. to −80° C., and drying the formed layer at a temperature from −20° C. to +60° C. at a pressure from 5 micron Hg to atmospheric pressure to provide the lyophilized human milk. The process optionally comprises comprising treating said lyophilized milk via flash supercritical CO2 treatment comprising soaking said lyophilized milk with supercritical CO2

    Foaming Coffee Composition
    3.
    发明申请
    Foaming Coffee Composition 审中-公开
    发泡咖啡成分

    公开(公告)号：US20090232954A1

    公开(公告)日：2009-09-17

    申请号：US12393426

    申请日：2009-02-26

    Applicant: Thomas Philip Imison

    Inventor： Thomas Philip Imison

    IPC: A23F5/00 ,  A23C1/08

    CPC classification number: A23F5/32 ,  A23F5/40 ,  A23F5/42

    Abstract: A foaming freeze-dried instant coffee composition comprising particles having a bulk density of from 0.19 to 0.25 g/cm3 and a closed pore volume of at least 0.05 ml/g, said particles comprising a freeze-dried instant coffee matrix having entrapped therein particles of a foamable component having closed pores containing a gas.

    Abstract translation: 一种发泡冷冻干燥速溶咖啡组合物，其包含体积密度为0.19至0.25g / cm 3，闭孔体积至少为0.05ml / g的颗粒，所述颗粒包含冻干的速溶咖啡基质，其中包含 具有包含气体的封闭孔的可发泡组分。

    Method of mixing or kneading edible flour
    4.
    发明授权
    Method of mixing or kneading edible flour 失效
    混合或捏合食用面粉的方法

    公开(公告)号：US5034237A

    公开(公告)日：1991-07-23

    申请号：US379732

    申请日：1989-07-14

    Applicant: Toshiro Suzuki

    Inventor： Toshiro Suzuki

    IPC: A21D2/00 ,  A23C1/08 ,  A23L1/00 ,  A23L1/16

    CPC classification number: A23C1/08 ,  A21D2/00 ,  A23L7/109 ,  A23P20/12

    Abstract: A liquid-containing component containing a dissolved or dispersed solid ingredient is frozen to provide ice like granules which are then mixed or kneaded with flour to form a uniform blend of the flour and granules in a macroscopically homogeneous system. The system is further mixed or kneaded and the granules melted to cause melting of the flour and thereby produce a homogeneous mixture of the flour and liquid-containing component.

    Pizza preparation from comminuted cheese
    5.
    发明授权
    Pizza preparation from comminuted cheese 失效
    比萨制作粉碎的奶酪

    公开(公告)号：US4753815A

    公开(公告)日：1988-06-28

    申请号：US36022

    申请日：1987-04-08

    Applicant: Lester O. Kielsmeier ,  Richard L. Barz ,  Wesley J. Allen

    Inventor： Lester O. Kielsmeier ,  Richard L. Barz ,  Wesley J. Allen

    IPC: A23C19/068 ,  A21D13/00 ,  A21D13/08 ,  A23C19/086 ,  A23C19/097 ,  A23C19/00 ,  A23C1/08 ,  A23C19/08

    CPC classification number: A21D13/007 ,  A23C19/0976

    Abstract: Cheese of the kind used on pizzas is prepared in granular form, and frozen by an individual quick freezing method to maintain granule moisture and distribution. The resulting free-flowing granules can be baked on pizzas in frozen or partially frozen condition while obtaining as good quality baked pizzas as when fully thawed granule cheese is used. The problem of undue browning and blistering heretofore associated with the use of frozen cheese is avoided.

    Abstract translation: 公开了一种包含冷冻干酪颗粒的颗粒状干酪产品，其中单个颗粒的外部涂覆有含有至少一种食品添加剂的冷冻水层，所述包衣冷冻颗粒处于基本上自由流动的状态。 还公开了使用这种颗粒产品生产烘烤的比萨饼的方法。 还公开了一种生产烘焙披萨的方法，包括以下步骤：（a）制备新鲜颗粒形式的奶酪，所述奶酪由至少一种各样的莫扎里拉或莫扎里拉与其他奶酪的混合物组成，所述共混物为 适用于烘烤的比萨饼; （b）通过单独快速冷冻来冷冻所述奶酪颗粒，将奶酪颗粒在低于-10°F的温度下冷冻，使得颗粒如此迅速地冻结，使得各个颗粒保持与冷冻之前基本相同的水分含量和分布， 冷冻颗粒处于自由流动状态; （c）将所述颗粒保持在冷冻自由流动状态，所述水分基本上不变直到使用颗粒; （d）将如此维护的颗粒施用于制备用于烘烤的比萨饼，而不完全解冻颗粒，至少其内部被冷冻; 和（e）用所施加的未断裂的颗粒烘烤比萨饼，并获得良好的外观和质量的烘烤的比萨饼。 一个

    PREPARATION METHOD OF LOW-LACTOSE DAIRY PRODUCT RICH IN HONEY POMELO FIBER
    7.
    发明公开
    PREPARATION METHOD OF LOW-LACTOSE DAIRY PRODUCT RICH IN HONEY POMELO FIBER 审中-公开

    公开(公告)号：US20240334944A1

    公开(公告)日：2024-10-10

    申请号：US18697005

    申请日：2022-03-31

    Applicant: JIMEI UNIVERSITY

    Inventor： Hui NI ,  Shidi LIN ,  Lijun LI ,  Xinru LIU ,  Xialei LIU ,  Yuanfan YANG ,  Mingjing ZHENG

    IPC: A23C9/133 ,  A23C1/08 ,  A23C9/123 ,  A23C9/13

    CPC classification number: A23C9/133 ,  A23C1/08 ,  A23C9/1232 ,  A23C9/1307

    Abstract: A preparation method of a low-lactose dairy product rich in honey pomelo fiber includes the following steps: washing, cutting and debitterizing peels of honey pomelos to obtain honey pomelo fiber pieces; sterilizing and cooling milk solution, performing the first-round fermentation by inoculating lactic acid bacteria, centrifuging the fermented milk after curding, collecting precipitates, adding water to the precipitates, and performing homogenizing treatment to obtain the first-round fermented milk; mixing the honey pomelo fiber pieces with the first-round fermented milk, and performing the second-round fermentation by inoculating the lactic acid bacteria; or performing the second-round fermentation by inoculating the first-round fermented milk with the lactic acid bacteria, and then mixing the second-round fermented milk with the honey pomelo fiber pieces; and prefreezing the treated honey pomelo fiber pieces treated in the previous step and then performing vacuum freeze-drying to obtain low-lactose dairy products rich in honey pomelo fiber.

    Freeze-drying, storing, rehydrating and feeding using breast milk
    8.
    发明授权
    Freeze-drying, storing, rehydrating and feeding using breast milk 有权

    公开(公告)号：US11533926B2

    公开(公告)日：2022-12-27

    申请号：US16731521

    申请日：2019-12-31

    Applicant: Madeline Owens

    Inventor： Madeline Owens

    IPC: A23C3/05 ,  A23C9/20 ,  A23C1/08 ,  A23C9/16

    Abstract: The present invention is a system and method for performing freeze drying of small quantities of a liquid for personal use, wherein a liquid material is disposed within a single-use container, the container is then coupled to a small-scale freeze-drying unit which extracts liquid from the material in the container using a freeze-drying process, and the freeze-dried material is then left in the container and the container is stored until rehydration. The container may be a specialized single-use container that may be used to rehydrate the liquid and then fitted with a delivery device to feed an infant or child.

    Vegetable-fruit pulp crisp
    10.
    发明授权
    Vegetable-fruit pulp crisp 有权

    公开(公告)号：US11116231B2

    公开(公告)日：2021-09-14

    申请号：US16474039

    申请日：2017-12-21

    Applicant: TUBITAK

    Inventor： Erdem Öner ,  Elmas Olgun Öktem ,  Tarik Tuncan Öztürk

    IPC: A23C1/08 ,  A23C9/123 ,  A23L19/00 ,  A23C9/127 ,  A23C9/133 ,  A23C9/156

    Abstract: The invention relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive. The invention is a production method of vegetable-fruit pulp crisp, characterized by comprising the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof; adding a concentrated milk product into the obtained pulp; mixing all the contents; shaping the mixture; spreading the shaped products on the tray; freezing the products on the trays; and lyophilization of the frozen products under vacuum.

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