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1. 发明申请

US20080044530A1 Shelf-stable, non-alcoholic, haze-free malt beverage and methods 审中-公开
标题翻译：保持稳定，无酒精，无霾的麦芽饮料和方法
公开(公告)号：US20080044530A1
公开(公告)日：2008-02-21
申请号：US11508077
申请日：2006-08-21
申请人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
发明人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
IPC分类号： A23L2/38 , A23L2/42 , A23L2/44 , A23L3/34
CPC分类号： A23L2/66 , A23L2/44 , A23L2/54 , A23L2/82
摘要： A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.
摘要翻译：公开了制造无雾无酒精麦芽饮料的方法。该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH使得麦芽溶液的pH值小于约4.0，并从麦芽溶液中的麦芽提取物中凝结蛋白质。从麦芽溶液中除去凝固的蛋白质以形成清新无雾的麦芽饮料。还公开了制备储存稳定的饮料的方法。该方法包括对每体积成品饮料多于约1.5体积二氧化碳的溶液进行碳酸化; 向溶液中加入酸化剂，使得成品饮料的pH为约2.5至约4.0; 并向溶液中加入化学防腐剂。另外，公开了一种无霾和稳定的非酒精性麦芽饮料。

2. 发明申请

US20100166937A1 SHELF-STABLE, NON-ALCOHOLIC, HAZE-FREE MALT BEVERAGE AND METHODS 审中-公开
标题翻译：不含酒精，无酒精，无毛的黄油饮料和方法
公开(公告)号：US20100166937A1
公开(公告)日：2010-07-01
申请号：US12720447
申请日：2010-03-09
申请人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
发明人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
IPC分类号： A23L2/38 , A23L2/44 , A23L2/70 , A23L2/52
CPC分类号： A23L2/66 , A23L2/44 , A23L2/54 , A23L2/82
摘要： A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.
摘要翻译：公开了制造无雾无酒精麦芽饮料的方法。该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH使得麦芽溶液的pH值小于约4.0，并从麦芽溶液中的麦芽提取物中凝结蛋白质。从麦芽溶液中除去凝固的蛋白质以形成清新无雾的麦芽饮料。还公开了制备储存稳定的饮料的方法。该方法包括对每体积成品饮料多于约1.5体积二氧化碳的溶液进行碳酸化; 向溶液中加入酸化剂，使得成品饮料的pH为约2.5至约4.0; 并向溶液中加入化学防腐剂。另外，公开了一种无霾和稳定的非酒精性麦芽饮料。

3. 发明授权

US4876104A Method for preparing and preserving fresh pasta 失效
标题翻译：制备和保鲜新鲜面食的方法
公开(公告)号：US4876104A
公开(公告)日：1989-10-24
申请号：US136892
申请日：1987-12-22
申请人： Michael McGuire , Ralph DiGiacomo , Marcia Palmer , Louis Liggett
发明人： Michael McGuire , Ralph DiGiacomo , Marcia Palmer , Louis Liggett
IPC分类号： A23L7/109
CPC分类号： A23L7/111
摘要： The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0.03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30.degree. F. and 50.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.
摘要翻译：本发明涉及制备和保存新鲜面食，其保持其新鲜度达120天，其包括：制备具有高达30％湿度的均匀共混物，将均匀混合物压制成厚度为至少0.03英寸; 将面团切成其所需的形状或形式; 对切割的面团进行干热以部分地干燥其外表面; 将面团经蒸汽进行巴氏杀菌; 将巴氏消毒面团冷却至30°F至50°F之间的温度; 将冷却的巴氏杀菌面团包装在改良的大气环境中; 并将包装的面团在40°F至50°F的温度下长时间储存。

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