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71. 发明申请

US20180160695A1 USE OF ICE STRUCTURING PROTEIN AFP19 EXPRESSED IN FILAMENTOUS FUNGAL STRAINS FOR PREPARING FOOD 审中-公开
公开(公告)号：US20180160695A1
公开(公告)日：2018-06-14
申请号：US15578342
申请日：2016-06-01
申请人： DSM IP ASSETS B.V.
发明人： Petrus Jacobus Theodorus DEKKER , Jeroen Adrianus Johannes NOOIJENS
IPC分类号： A23C13/08 , C12N9/62 , C12N15/81 , C07K14/39 , A23C13/12 , A23C19/068 , A23C19/072 , A23C19/097 , A23L3/365 , A23L3/375 , A23J1/18
CPC分类号： A23C13/085 , A23C13/12 , A23C19/06 , A23C19/0684 , A23C19/072 , A23C19/0976 , A23C2210/30 , A23J1/008 , A23J1/18 , A23L3/365 , A23L3/37 , A23L3/375 , C07K14/37 , C07K14/39 , C12N9/62 , C12N15/815
摘要： The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.

72. 发明授权

US4888194A Shelf-stable aseptic dairy product 失效
标题翻译：保质期无菌乳制品
公开(公告)号：US4888194A
公开(公告)日：1989-12-19
申请号：US207912
申请日：1988-06-13
申请人： Delmar L. Andersen , David J. Keller , Paul J. Streiff
发明人： Delmar L. Andersen , David J. Keller , Paul J. Streiff
IPC分类号： A23C13/08 , A23C13/12
CPC分类号： A23C13/08 , A23C13/12
摘要： A shelf-stable aseptic dairy product and process for preparing the same are disclosed. The product comprises dairy ingredients, an added monoglyceride emulsifier, sodium alginate stabilizer and other optional ingredients. The process comprises (a) heating dairy ingredients to above about 60.degree. C.; (b) combining heated dairy ingredients, added emulsifier, sodium alginate stabilizer, and other optional ingredients; (c) performing an ultra-high temperature treatment; (d) cooling; (e) homogenizing to produce a stable and uniform emulsion; and (f) further cooling and packaging the resulting cooled emulsion in an aseptic container under aseptic conditions. A shelf-stable aseptic packaged product prepared according to the disclosed process is also disclosed. The product is shelf-stable for several months and is capable of forming a stable foam upon whipping.
摘要翻译：公开了一种货架稳定的无菌乳制品及其制备方法。该产品包括乳制品成分，加入的甘油单酯乳化剂，藻酸钠稳定剂和其它任选成分。该方法包括（a）将乳制品加热至约60℃以上。（b）加热乳制品成分，加入的乳化剂，藻酸钠稳定剂和其他任选的成分; （c）进行超高温处理; （d）冷却; （e）匀浆以产生稳定和均匀的乳液; 和（f）在无菌条件下，将得到的冷却乳剂进一步冷却和包装在无菌容器中。还公开了根据所公开的方法制备的稳定的无菌包装产品。该产品保质稳定数月，能够在搅打时形成稳定的泡沫。

73. 发明授权

US4547385A Process for the production of beatable cream of low fat content 失效
标题翻译：生产低脂肪可口奶油的方法
公开(公告)号：US4547385A
公开(公告)日：1985-10-15
申请号：US550742
申请日：1983-11-10
申请人： Nils C. Lindstam
发明人： Nils C. Lindstam
IPC分类号： A23C13/08 , A23C13/14
CPC分类号： A23C13/08 , A23C13/14
摘要： A process for the production of a beatable cream of low fat content and high keeping quality is described. The cream is given a fat content of 17-31% by weight and will have a shelf life of up to 8 weeks when kept in cold storage. Cream having a fat content of more than 35% by weight is mixed with sweet buttermilk, tempered by alternate heating and chilling, and is then heated to a temperature above the melting point of the fat. The pH of the cream is adjusted to about 5.95-6.25 by adding sour milk or sour buttermilk, whereupon the mixture is allowed to swell. After that, it is homogenized, chilled and sterilized. After sterilization, it is again homogenized in two steps at a temperature above the melting point of the fat, whereupon it is chilled and packaged.
摘要翻译：描述了生产低脂肪含量和保持质量高的可口奶油的方法。奶油的脂肪含量为17-31％（重量），保质期为8周。脂肪含量超过35重量％的奶油与甜的酪乳混合，通过交替加热和冷却回火，然后加热至高于脂肪熔点的温度。通过加入酸奶或酸性酪乳将奶油的pH调节至约5.95-6.25，使混合物膨胀。之后，将其均质化，冷冻灭菌。灭菌后，再在高于脂肪熔点的温度下分两步均质，然后冷却并包装。

74. 发明授权

US4416326A Apparatus for melting refrigerated butter 失效
标题翻译：用于冷冻黄油的装置
公开(公告)号：US4416326A
公开(公告)日：1983-11-22
申请号：US335096
申请日：1981-12-28
申请人： Johannes M. H. Van Vlaenderen
发明人： Johannes M. H. Van Vlaenderen
IPC分类号： A01J21/02 , A01J23/00 , A23C13/08 , A23C15/14 , F28F13/00
CPC分类号： A01J23/00 , A01J21/02 , A23C13/085 , A23C15/14 , Y10S165/225
摘要： An apparatus for melting refrigerated butter, cream, or similar substances. A block of butter to be melted is forced by a mechanically energized punch through a grating. This grating includes heated tubes that are substantially triangular in transverse section. The block of butter is faced by angular top edges of the tubes. The wall of the grating tubes facing away from the block of butter is preferably furnished with a heat barrier, the angular edges of this wall being as sharp-cornered as possible and preferably equipped with aprons which are at least substantially perpendicular to the plane of the grating.
摘要翻译：用于冷冻黄油，奶油或类似物质的装置。待熔化的黄油块被机械激励的冲击穿过光栅强迫。该光栅包括在横截面上基本上为三角形的加热管。黄油块面对管的角顶部边缘。光栅管的面向背面的黄铜的壁最好设置有隔热壁，该壁的角边缘尽可能地尖锐，并且优选地装有围裙，其至少基本垂直于光栅。

75. 发明授权

US2003427A Treatment of cream 失效
标题翻译：奶油的治疗
公开(公告)号：US2003427A
公开(公告)日：1935-06-04
申请号：US70602934
申请日：1934-01-10
申请人： CORNELL JR FRITZ G
发明人： CORNELL JR FRITZ G
IPC分类号： A23C13/08 , A23C13/12
CPC分类号： A23C13/12 , A23C13/08

76. 发明申请

US20120082769A1 EFFERVESCENT TABLET FOR USE AS AN ADDITIVE IN HOT COFFEE OR HOT WATER AND METHOD OF MAKING SAME 审中-公开
标题翻译：用作热咖啡或热水中的添加剂的有效片剂及其制备方法
公开(公告)号：US20120082769A1
公开(公告)日：2012-04-05
申请号：US13311958
申请日：2011-12-06
申请人： Harjit Singh
发明人： Harjit Singh
IPC分类号： A23C13/14 , A23P1/02 , A23C13/08 , A23P1/16
CPC分类号： A23F5/385 , A23C9/18 , A23C11/02 , A23C13/125 , A23C2260/20 , A23F5/40 , A23F5/42 , A23P10/28
摘要： An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.
摘要翻译：直接用作热咖啡或热水中的添加剂的泡腾片剂包括一种或多种助剂，pH稳定剂，泡腾剂和溶解剂。在一个实施方案中，片剂包括干咖啡，在另一个实施方案中，片剂不包括它。奶精添加剂可以是乳制品和/或非乳制品。泡腾剂包括足够的泡腾以在将片剂放入热咖啡或水中分离片剂，并且在一个实施方案中，进一步在咖啡表面上产生泡沫，以产生即时泡沫拿铁咖啡或卡布奇诺咖啡。 pH稳定剂使咖啡的pH稳定，并且溶解剂促进片剂快速溶解在咖啡或水中。可以在片剂中包含各种其他成分和试剂，以增强风味，改善口感，增强泡沫产生，或达到其它期望的特征或结果。

77. 发明授权

US4820541A Spread containing dairy fat 失效
标题翻译：蔓延含乳脂肪
公开(公告)号：US4820541A
公开(公告)日：1989-04-11
申请号：US39188
申请日：1987-04-16
申请人： Petrus G. Haring
发明人： Petrus G. Haring
IPC分类号： A23C13/08 , A23C15/16 , A23D7/015 , A23C13/14
CPC分类号： A23D7/015 , A23C13/08 , A23C15/16
摘要： A spread with a butter-like taste which contains a heat-treated dairy cream containing at least 30% (w/w) of fat and wherein at least 50% (w/w) of the whey proteins have been heat denatured. The spread may also contain water and/or non-dairy fat.
摘要翻译：含有黄油样味道的酱油含有含有至少30％（w / w）脂肪的经热处理的乳膏，其中至少50％（w / w）的乳清蛋白已被热变性。传播也可能含有水和/或非乳脂肪。

78. 发明授权

US2075358A Process for cooling liquids 失效
公开(公告)号：US2075358A
公开(公告)日：1937-03-30
申请号：US68835533
申请日：1933-09-06
申请人： NELSON REEVES GILBERT
发明人： NELSON REEVES GILBERT
IPC分类号： A23C13/08 , A23C13/12
CPC分类号： A23C13/12 , A23C13/08

79. 发明授权

US2022420A Process for treating lactic fluids 失效
标题翻译：乳液处理方法
公开(公告)号：US2022420A
公开(公告)日：1935-11-26
申请号：US3228435
申请日：1935-07-19
申请人： SEALTEST SYSTEM LAB INC
发明人： HAMMER BERNARD W , HORNEMAN HERMAN C , PARKER MILTON E
IPC分类号： A23C7/04 , A23C13/08
CPC分类号： A23C7/04 , A23C13/08

80. 再颁专利

USRE16562E A corpora 失效
公开(公告)号：USRE16562E
公开(公告)日：1927-03-01
申请号：US16562D
IPC分类号： A23C13/08 , A23C13/12
CPC分类号： A23C13/08 , A23C13/12

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