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    • 42. 发明授权
    • Creamy ice cream products containing soy-milk and potato as the main components and process for producing the same
    • 以奶油和马铃薯为主要成分的奶油冰淇淋产品及其生产方法
    • US06800320B1
    • 2004-10-05
    • US10049236
    • 2002-02-11
    • Hideharu Tanaka
    • Hideharu Tanaka
    • A23G902
    • A23G9/42A23V2002/00A23V2250/5488
    • Ice creams having a creamy texture without any soybean odor like ice cream are provided by using soybean, without any use of dairy products or chemical auxiliaries, so the ice creams can be ingested by persons who cannot enjoy previous ice creams with addition of dairy products or chemical auxiliaries, due to the delicate health or milk allergy. Novel ice creams are provided, containing as the essential main components, soymilk and at least one species of potatoes. Use of at least one species of potatoes as one of the main components makes it possible to provide an ice cream product showing a smooth and creamy texture comparable to conventional ice creams and having no soybean odor.
    • 通过使用大豆,不使用乳制品或化学助剂来提供具有奶油质地,没有任何大豆气味的冰淇淋的冰淇淋,因此冰淇淋可以由不能享用以前的冰淇淋加入乳制品的人摄入或 化学助剂,由于健康或牛奶过敏。 提供新的冰淇淋,含有主要成份,豆浆和至少一种土豆。 使用至少一种马铃薯作为主要成分之一使得可以提供一种冰淇淋产品,其显示出与常规冰淇淋相当并且没有大豆气味的光滑和奶油质地。