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1. 发明授权

US11490629B2 High solids concentrated dairy liquids 有权
公开(公告)号：US11490629B2
公开(公告)日：2022-11-08
申请号：US13820895
申请日：2011-09-08
申请人： Anthony William Criezis , Bruce E. Campbell , Lisa Ann Dierbach , Nicholas J. Mendoza , Sarita V. Porbandarwala , Gavin M. Schmidt , Gregory Aaron Wiseman
发明人： Anthony William Criezis , Bruce E. Campbell , Lisa Ann Dierbach , Nicholas J. Mendoza , Sarita V. Porbandarwala , Gavin M. Schmidt , Gregory Aaron Wiseman
IPC分类号： A23C9/00 , A23C9/142
摘要： The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

2. 发明申请

US20130330460A1 HIGH SOLIDS CONCENTRATED DAIRY LIQUIDS 审中-公开
标题翻译：高固体浓缩乳液
公开(公告)号：US20130330460A1
公开(公告)日：2013-12-12
申请号：US13820895
申请日：2011-09-08
申请人： Anthony William Criezis , Bruce E. Campbell , Lisa Ann Dierbach , Nicholas J. Mendoza , Sarita V. Porbandarwala , Gavin M. Schmidt , Gregory Aaron Wiseman
发明人： Anthony William Criezis , Bruce E. Campbell , Lisa Ann Dierbach , Nicholas J. Mendoza , Sarita V. Porbandarwala , Gavin M. Schmidt , Gregory Aaron Wiseman
IPC分类号： A23C9/00
CPC分类号： A23C9/005 , A23C9/1422
摘要： The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.
摘要翻译：本文公开的方法和产品涉及高固体浓缩乳制品液体，其在环境条件下保持蒸馏并保持稳定，延长保质期，基本上没有在现有蒸煮乳制品液体中通常存在的负味味。在一个方面，稳定的浓缩乳制品液体具有高达约50％的总固体，并且在一些方法中，约38％至约50％的总固体。在另一方面，高固体浓缩乳制品液体还可以包括相对于乳制品固体增加的糖水平和/或相对于蛋白质和脂肪增加糖的水平以有助于实现稳定性。

3. 发明申请

US20170007046A1 FRAMED ART HANGING SYSTEM UTILIZING A MAGNETIC CONNECTION COMBINED WITH A MECHANICAL CONNECTION 有权
标题翻译：使用与机械连接相结合的磁性连接的框架式悬挂系统
公开(公告)号：US20170007046A1
公开(公告)日：2017-01-12
申请号：US14794131
申请日：2015-07-08
申请人： Gregory Aaron Wiseman
发明人： Gregory Aaron Wiseman
IPC分类号： A47G1/17 , A47G1/16
CPC分类号： A47G1/17 , A47G1/1606 , A47G1/1613 , A47G1/168 , F16B2001/0021 , F16B2001/0035
摘要： The invention relates to a framed art hanging system for hanging pictures and other similar items such as art, photos, diplomas, posters, paintings and framed sports memorabilia on walls. The system allows the installer of a framed picture to easily hang the picture utilizing the combination of a magnetic connection and a mechanical connection. The magnetic connection is achieved by utilizing a magnet, preferably adhered to a plate which is attached to either the back of the picture frame or to the wall and a metal plate which is magnetically attracted to the magnet, the metal plate being placed on the other location (either the back of the picture frame or to the wall). Three example ways to achieve a mechanical connection are described. The first way is to place an abrasive coating on either the frame plate or the magnet plate and a deformable substance coating on the other. The second way is to combine fins and grooves, one being placed on the frame plate and the other being placed on the magnet plate. The last way is to utilize geometric protrusions and depressions, one being placed on the frame plate and the other being placed on the magnet plate.
摘要翻译：本发明涉及一种用于在墙壁上悬挂图片和其他类似物品的框架式艺术挂挂系统，例如艺术品，照片，文凭，海报，绘画和框架运动纪念品。该系统允许框架图片的安装者使用磁连接和机械连接的组合轻松挂起图片。磁性连接是通过利用磁体来实现的，该磁体优选地粘附在连接到相框背面或墙壁上的板上，以及金属板被磁吸引到磁体上，金属板被放置在另一个上位置（相框的背面或墙壁）。描述实现机械连接的三个示例方式。第一种方法是在框架板或磁体板上放置研磨涂层，另一种是可变形物质涂层。第二种方式是组合翅片和凹槽，一个放置在框架板上，另一个放置在磁体板上。最后的方法是利用几何突起和凹陷，一个放置在框架板上，另一个放置在磁体板上。

4. 发明授权

US06399131B2 Soluble coffee having intensified flavor and color and method of making same from a coffee extract 有权
标题翻译：可溶性咖啡具有增强的风味和颜色，以及从咖啡提取物制备方法
公开(公告)号：US06399131B2
公开(公告)日：2002-06-04
申请号：US09800974
申请日：2001-03-08
申请人： Bary Lyn Zeller , Joanne Marie Langdon , Gregory Aaron Wiseman , Evan Joel Turek
发明人： Bary Lyn Zeller , Joanne Marie Langdon , Gregory Aaron Wiseman , Evan Joel Turek
IPC分类号： A23F500
CPC分类号： A23F5/40 , A23F5/243 , A23F5/28 , A23F5/46
摘要： A method of intensifying the flavor of coffee extract is set forth in which coffee extract is heated at a temperature and for a time sufficient to intensify the flavor of the coffee. The heated coffee extract is cooled and preferably dried to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor.
摘要翻译：阐述了加强咖啡提取物风味的方法，其中咖啡提取物在足以加强咖啡风味的温度和时间下加热。将加热的咖啡提取物冷却并优选干燥以产生具有增强风味的可溶性咖啡产品。可以增加可溶性咖啡的风味强度，而不会有害地改变咖啡风味。

5. 发明授权

US6120831A Soluble coffee having intensified flavor and color and method of making same 有权
标题翻译：可溶性咖啡具有强烈的风味和颜色及其制造方法
公开(公告)号：US6120831A
公开(公告)日：2000-09-19
申请号：US149979
申请日：1998-09-09
申请人： Bary Lyn Zeller , Joanne Marie Langdon , Gregory Aaron Wiseman , Evan Joel Turek
发明人： Bary Lyn Zeller , Joanne Marie Langdon , Gregory Aaron Wiseman , Evan Joel Turek
IPC分类号： A23F5/24 , A23F5/04 , A23F5/36 , A23F5/46 , A23F5/00 , A23B4/03
CPC分类号： A23F5/36
摘要： A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.
摘要翻译：增强可溶性咖啡风味的方法。可溶性咖啡在足以加强咖啡风味的温度下加热一段时间，而不会引起以二氧化碳释放为特征的碳水化合物热解。将加热的咖啡冷却以产生具有增强风味的可溶性咖啡产品。可以增加可溶性咖啡的风味强度，而不会在不引起以生成二氧化碳为特征的碳水化合物热解的条件下的温度下加热咖啡而有害地改变咖啡风味。

6. 发明授权

US5656320A Method for manufacture of a brick cream cheese product 失效
标题翻译：砖制奶酪制品的制造方法
公开(公告)号：US5656320A
公开(公告)日：1997-08-12
申请号：US565435
申请日：1995-11-30
申请人： Shu Guang Greg Cheng , Zohar Mohamed Merchant , Lynn Ann Frye , Gregory Aaron Wiseman , Susan Elaine Long , Hermann Eibel
发明人： Shu Guang Greg Cheng , Zohar Mohamed Merchant , Lynn Ann Frye , Gregory Aaron Wiseman , Susan Elaine Long , Hermann Eibel
IPC分类号： A23C19/028 , A23C19/076 , A23C19/082 , A23C19/00
CPC分类号： A23C19/0765 , A23C19/0285 , A23C19/082 , A23C2250/25
摘要： In the method of the invention, a cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The cream cheese is loaded into rectangular brick type packages. The cream cheese is then cooled to less than about 100.degree. F. in a period of less than about 2 hours. The cream cheese is then further cooled to a temperature of from about 45.degree. F. to about 50.degree. F. in less than about 48 hours.
摘要翻译：在本发明的方法中，在约160°F至约170°F的温度下提供奶油干酪产品。将奶油干酪加载成矩形砖型包装。然后将奶油干酪在小于约2小时的时间内冷却至小于约100°F。然后在小于约48小时内将奶油干酪进一步冷却至约45°F至约50°F的温度。

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