专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US07863546B2 Automated preparation of infant formula and children's beverages 有权
标题翻译：婴儿配方奶粉和儿童饮料的自动化配方
公开(公告)号：US07863546B2
公开(公告)日：2011-01-04
申请号：US11616749
申请日：2006-12-27
申请人： Jamie Allen Hestekin , Kathryn Marie Baker , Chad David Galer , Colin Patrick Crowley , Gerald Olean Fountain
发明人： Jamie Allen Hestekin , Kathryn Marie Baker , Chad David Galer , Colin Patrick Crowley , Gerald Olean Fountain
IPC分类号： A47J31/56 , A47J31/06
CPC分类号： A47J31/407 , A23L2/00 , A23L33/40
摘要： A beverage preparation machine is provided that is arranged and configured to dispense infant formula or children's beverages from a liquid concentrate with a consistent temperature in a receiving receptacle. In one form, the beverage preparation machine operates to provide a beverage in a receiving receptacle consistently and reliably at or near a predetermined final temperature based on the beverage type, such as formula or children's beverage, and independent of environmental conditions.
摘要翻译：提供了一种饮料制备机器，其配置和构造成从接收容器中具有一致温度的液体浓缩物中分配婴儿配方食品或儿童饮品。在一种形式中，饮料制备机器操作以基于饮料类型（例如配方或儿童饮料）并且独立于环境条件，在接收容器中一致且可靠地在预定的最终温度或接近预定的最终温度下提供饮料。

2. 发明申请

US20080160153A1 Automated Preparation Of Infant Formula And Children's Beverages 有权
标题翻译：婴儿配方奶粉和儿童饮料的自动化配方
公开(公告)号：US20080160153A1
公开(公告)日：2008-07-03
申请号：US11616749
申请日：2006-12-27
申请人： Jamie Allen Hestekin , Kathryn Marie Baker , Chad David Galer , Colin Patrick Crowley , Gerald Olean Fountain
发明人： Jamie Allen Hestekin , Kathryn Marie Baker , Chad David Galer , Colin Patrick Crowley , Gerald Olean Fountain
IPC分类号： A47J31/40 , A23L2/00
CPC分类号： A47J31/407 , A23L2/00 , A23L33/40
摘要： A beverage preparation machine is provided that is arranged and configured to dispense infant formula or children's beverages from a liquid concentrate with a consistent temperature in a receiving receptacle. In one form, the beverage preparation machine operates to provide a beverage in a receiving receptacle consistently and reliably at or near a predetermined final temperature based on the beverage type, such as formula or children's beverage, and independent of environmental conditions.
摘要翻译：提供了一种饮料制备机器，其配置和构造成从接收容器中具有一致温度的液体浓缩物中分配婴儿配方食品或儿童饮品。在一种形式中，饮料制备机器操作以基于饮料类型（例如配方或儿童饮料）并且独立于环境条件，在接收容器中一致且可靠地在预定的最终温度或接近预定的最终温度下提供饮料。

3. 发明申请

US20080160134A1 Method Of Producing Concentrated Liquid Dairy Products 审中-公开
标题翻译：浓缩液体乳制品生产方法
公开(公告)号：US20080160134A1
公开(公告)日：2008-07-03
申请号：US11616428
申请日：2006-12-27
申请人： Jamie Allen Hestekin , Chad David Galer
发明人： Jamie Allen Hestekin , Chad David Galer
IPC分类号： A23C9/12 , A23C3/00 , A01J11/06
CPC分类号： A23C9/1422 , A23C3/00 , A23C19/05 , A23C2210/202
摘要： A method is provided for forming aseptic or substantially aseptic concentrated dairy liquid, such as dairy milk, without significant heat treatment. In one form, the method first concentrates a starting dairy milk to about 2× to about 7× concentration using an ultrafiltration membrane to form a dairy concentrate. Thereafter, the dairy concentrate is filtered using a microfiltration membrane to provide the aseptic or substantially aseptic concentrated dairy milk. The resultant concentrated dairy milk has less than about 0.5 percent total bacteria and less than about 5 colony forming units of spore forming bacteria per gram. The substantially aseptic concentrated dairy milk is not subjected to significant heat treatment during processing.
摘要翻译：提供了用于形成无菌或基本上无菌的浓缩乳制品液体（例如乳制奶）的方法，而没有进行显着的热处理。在一种形式中，该方法首先使用超滤膜将起始乳制品乳浓缩至约2x至约7x浓度以形成乳品浓缩物。此后，使用微滤膜过滤乳制品浓缩物以提供无菌或基本无菌的浓缩乳制奶。所产生的浓缩乳制品具有小于约0.5％的总细菌和小于约5个菌落形成单位的孢子形成细菌/克。基本上无菌浓缩的乳制奶在加工过程中不经受显着的热处理。

4. 发明授权

US07556833B2 Cheese flavoring systems prepared with bacteriocins 有权
标题翻译：用细菌素制成的芝士调味系统
公开(公告)号：US07556833B2
公开(公告)日：2009-07-07
申请号：US10723257
申请日：2003-11-26
申请人： Benjamin E. Dias , Chad David Galer , James William Moran , Rathna Koka
发明人： Benjamin E. Dias , Chad David Galer , James William Moran , Rathna Koka
IPC分类号： A23C9/12
CPC分类号： A23C19/0328 , A23C19/032 , A23L27/206
摘要： A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
摘要翻译：一种稳定的乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪，其中调味系统抵抗其中的腐败或致病微生物的生长而被稳定，同时可以在其一种风味成分中加速风味发展。通过添加细菌素源作为发酵过程的一部分，通过加入细菌素来获得稳定的调味体系，其加速了一种或多种其风味成分中的风味发展所需的发酵时间，并且在一个实施方案中加速了至少其硫磺切屑组分。因此，本发明的调味系统的一种或多种风味成分的生产时间可以显着降低，而不损失风味，同时提高其微生物稳定性。

5. 发明授权

US08722130B2 Heated buttermilk and cream for manufacturing cream cheese product 有权
标题翻译：加热酪乳和奶油制造奶油干酪产品
公开(公告)号：US08722130B2
公开(公告)日：2014-05-13
申请号：US11757123
申请日：2007-06-01
申请人： Scot Alan Irvin , Chad David Galer , Omar Atia
发明人： Scot Alan Irvin , Chad David Galer , Omar Atia
IPC分类号： A23C19/00
CPC分类号： A23C19/082 , A23C13/14 , A23C19/076
摘要： The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable.
摘要翻译：本公开一般涉及长时间加热酪乳和奶油以提供新的风味剂。食用香料可用于提供低脂乳制品，如低脂奶油干酪，具有与全脂奶油奶酪类似的感官特性。还可以将食用香料掺入其它食品中以在需要时提供奶油和黄油味。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式