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41. 发明申请

US20130202763A1 DAIRY COMPOSITION WITH HIGH-POTENCY SWEETENER 审中-公开
标题翻译：具有高吸收度的乳糖组合物
公开(公告)号：US20130202763A1
公开(公告)日：2013-08-08
申请号：US13729994
申请日：2012-12-28
申请人： The Coca-Cola Company
发明人： INDRA PRAKASH , GRANT E. DUBOIS
IPC分类号： A23C9/156
CPC分类号： A23C9/156 , A23C9/1307 , A23C13/12 , A23C15/12 , A23C19/0765 , A23C19/0925 , A23L27/30 , A23L27/84 , A23V2002/00 , A23V2200/132 , A23V2250/64 , A23V2250/262 , A23V2200/16 , A23V2250/5424
摘要： The present invention relates generally to dairy compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different dairy compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and a dairy product. The present invention also relates to dairy compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the dairy compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
摘要翻译：本发明一般涉及包含非热量或低热量的高效甜味剂的乳制品组合物及其制备和使用方法。特别地，本发明涉及包含至少一种非热量或低热量天然和/或合成高效甜味剂，至少一种甜味改善组合物和乳制品的不同乳制品组合物。本发明还涉及通过赋予更多的糖样味道或特征来改善无热量或低热量天然和/或合成的高效甜味剂的口味的乳制品组合物和方法。特别地，乳制品组合物和方法提供了更多的糖样时间分布，包括甜度起始和甜度徘徊，和/或更多的糖样风味。

42. 发明申请

US20120177584A1 SWEETENER COMPOSITIONS AND METHODS OF MAKING THEM 有权
标题翻译： SWEETENER组合物及其制备方法
公开(公告)号：US20120177584A1
公开(公告)日：2012-07-12
申请号：US13350068
申请日：2012-01-13
申请人： Rhondi SHIGEMURA , Carolyn Podgurski , Boriruck Kitisin , Maria Suparno , Jennifer Ward , Thitiwan Lebien , Kevin Wirtz , James Robert Zeller
发明人： Rhondi SHIGEMURA , Carolyn Podgurski , Boriruck Kitisin , Maria Suparno , Jennifer Ward , Thitiwan Lebien , Kevin Wirtz , James Robert Zeller
IPC分类号： A61K8/60 , A23L1/236 , A23L2/60 , A23C9/156 , A61Q11/00 , A23G9/32 , A23L1/16 , A23L1/24 , A23L1/30 , A61K47/26 , A23L1/221 , A23G3/36
CPC分类号： A23L1/2361 , A23L27/30 , A23L27/31 , A23L27/37 , C07D333/38
摘要： The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.
摘要翻译：本发明提供了包含三氯蔗糖和4-氨基-5,6-二甲基噻吩并[2,3-d]嘧啶-2（1H） - 酮或其盐，溶剂合物和/或酯的组合物和通过喷雾制备组合物的方法烘干。本发明还提供包含本发明组合物和制备这种食物的方法的可摄入组合物。本发明还包括制备2-氨基噻吩衍生物的方法，其是制备4-氨基-5,6-二甲基噻吩并[2,3-d]嘧啶-2（1H） - 酮的关键中间体。

43. 发明申请

US20110244076A1 CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME NUTRITION OF SKIM MILK IN THE HUMAN DIET 审中-公开
标题翻译：碳酸奶营养饮料和制造碳酸奶营养饮料的方法，以在人类饮食中提供相同的营养奶粉营养
公开(公告)号：US20110244076A1
公开(公告)日：2011-10-06
申请号：US13079851
申请日：2011-04-05
申请人： George H. Clark , Mary Ann Clark
发明人： George H. Clark , Mary Ann Clark
IPC分类号： A23C9/152 , A23C9/156 , A23C9/158 , A23C9/12 , A23C7/04
CPC分类号： A23C9/1422 , A23C9/1206 , A23C9/1307 , A23C9/1322 , A23C9/1524 , A23C9/158
摘要： Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet are disclosed. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A, D, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide and Nitrogen to reduce bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without pasteurization is also disclosed.
摘要翻译：公开了在人类饮食中提供必需营养素的碳酸乳制品营养饮料溶液。该溶液可以含有每8盎司钙，镁和钾离子形式的盐，维生素A，D，C和任选的叶黄素，玉米黄质和叶酸，以提供膳食补充。还可以添加甜味剂，稳定剂和香料以增强风味，感官吸引力，口感，成分溶解和产品外观。还描述了制造饮料的方法。还公开了一种使用二氧化碳和氮气来减少细菌计数并减少具有或不具有巴氏消毒的乳制饮料中必需营养物的降解的方法。

44. 发明申请

US20110059205A1 BOTANICAL EXTRACTS AND FLAVOR SYSTEMS AND METHODS OF MAKING AND USING THE SAME 审中-公开
标题翻译：植物萃取物和挥发性体系及其制备和使用方法
公开(公告)号：US20110059205A1
公开(公告)日：2011-03-10
申请号：US12876124
申请日：2010-09-04
申请人： Sylvia Gaysinsky , Roger Michael Browning
发明人： Sylvia Gaysinsky , Roger Michael Browning
IPC分类号： A23L2/56 , A23L1/221 , A23L3/34 , A23C9/156 , A23F5/00 , A23F3/00 , A23L2/38 , A23L2/02 , A23L1/222
CPC分类号： A23L2/56 , A23G4/068 , A23G4/20 , A23G4/205 , A23L2/02 , A23L3/3472 , A23L27/10 , A23L27/11 , A23L27/79 , A23L27/80 , A23V2002/00 , A61K8/06 , A61K8/068 , A61K8/347 , A61K8/498 , A61K8/97 , A61K2800/21 , A61Q11/00 , A23V2200/25 , A23V2200/222
摘要： Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucalyptol. Further provided is a flavor system having a minimum inhibitory concentration of less than about 3%.
摘要翻译：提供了制备植物提取物和包含通过用于饮料的方法生产的植物提取物的风味体系的方法。还提供了一种风味体系，其包括包含百里酚，丁子香酚，香芹酚，肉桂醛和桉树脑中的至少一种的植物提取物。进一步提供了具有小于约3％的最小抑制浓度的风味系统。

45. 发明申请

US20100021613A1 Powdered Dairy Additive and Mixture Designed for Use in a Vending Machine and Vended Consumable Beverage Made Therewith 审中-公开
标题翻译：粉碎的乳品添加剂和混合物设计用于自动售货机和随后生产的经过消费的饮料
公开(公告)号：US20100021613A1
公开(公告)日：2010-01-28
申请号：US12562822
申请日：2009-09-18
申请人： Harjit Singh
发明人： Harjit Singh
IPC分类号： A23C9/16 , A23F5/14 , A23C9/156 , A23G1/56
CPC分类号： A23C9/16 , A23C1/05 , A23C9/1512 , A23F5/267 , A23F5/40 , A23G3/346 , A23G9/52 , A23G2200/12 , A47J31/40 , A47J31/401 , A47J31/4485
摘要： A soluble, dairy additive designed specifically for use in a vending machine that produces consumable beverages includes or consists of agglomerated dry milk powder formulated specifically for use in the vending machine. The agglomerated dry milk powder consists of dairy ingredients only (e.g., dried milk) and has a scorched particle mass not greater than fifteen milligrams and a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc. The powder may be combined with coffee and/or other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, to vend a consumable beverage from the vending machine. Accordingly, the agglomerated dry milk powder may be pre-mixed with one or more independent flavoring ingredients, such as coffee, sugar, or cocoa powder, to provide a mixture formulated specifically for use in the vending machine.
摘要翻译：专门用于生产可消费饮料的自动售货机的可溶性乳制品添加剂包括或由由自动售货机专门配制的凝聚干奶粉组成。聚集的干奶粉仅由乳制品组成（例如，干奶），并且具有不大于十五毫克的烧焦颗粒物质和0.25g / cc至0.34g / cc范围内的颗粒堆积密度。在将粉末放入自动售货机之前或在自动售货机内根据需要将粉末与咖啡和/或其他成分组合以从售货机出售消费饮料。因此，聚集的干奶粉可以与一种或多种独立的调味成分例如咖啡，糖或可可粉预混，以提供专门用于自动售货机的混合物。

46. 发明授权

US07507430B2 Method for preparing a heated flavored beverage 有权
标题翻译：制备加热调味饮料的方法
公开(公告)号：US07507430B2
公开(公告)日：2009-03-24
申请号：US11150554
申请日：2005-06-10
申请人： Wayne R Stearns , Ray A Ross , David E Isett
发明人： Wayne R Stearns , Ray A Ross , David E Isett
IPC分类号： A23C9/156
CPC分类号： A47J31/41
摘要： An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.
摘要翻译：示出了一种自动热饮料分配机及其制造方法。优选的装置包括多个通过泵和阀连接到气室的调味剂储存器，其将调味剂直接分配到混合室中。混合室还接收牛奶和蒸汽，促进牛奶，蒸汽和调味剂的混合，并将混合物分配到服务杯中。分配机可以包括咖啡冲泡系统，由此机器可以产生调味的格子，卡布奇诺咖啡等。在优选实施例中，加压蒸汽被引导通过文丘里组件，其吸入冷冻牛奶和环境空气并将流体输送到涡流混合器以产生蒸和/或发泡的牛奶。调味剂被输送到涡旋混合器，并将蒸汽引导到通风室，以促进调味剂的输送并保持增压室的清洁度。

47. 发明申请

US20080181985A1 Fluid mixing apparatus and methods 有权
标题翻译：流体混合装置和方法
公开(公告)号：US20080181985A1
公开(公告)日：2008-07-31
申请号：US11699979
申请日：2007-01-30
申请人： Michael R. Caswell
发明人： Michael R. Caswell
IPC分类号： A47J31/46 , A23C9/156 , A23C9/13 , A47J31/54 , A47J31/41
CPC分类号： A47J31/4496 , A23C9/156 , A23F5/246 , A47J31/4485 , A47J31/4489
摘要： Apparatus and methods are provided for making a beverage or providing a liquid. First and second liquids may be mixed to form a mixed liquid. The mixed liquid may be passed through a frothing head and/or may be combined with a coffee product and optionally dispensed into a cup. Examples of first and second liquids can include, but are not limited to various dairy products, enzymes and flavoring liquids. According to one example implementation, a first liquid is a reduced fat milk, such as skim milk, and a second liquid is whole milk, thereby enabling the creation of dairy product varieties including one percent and two percent milk to be created by the appropriate mixture combination of the skim milk and whole milk.
摘要翻译：提供了用于制造饮料或提供液体的装置和方法。可以将第一和第二液体混合以形成混合液体。混合液体可以通过起泡头和/或可以与咖啡产品组合并任选地分配到杯中。第一和第二液体的实例可以包括但不限于各种乳制品，酶和调味液体。根据一个示例性实施方案，第一液体是诸如脱脂乳的还原脂肪乳，并且第二液体是全脂牛奶，从而能够产生包括由适当混合物产生的1％和2％乳的乳制品品种脱脂牛奶和全脂牛奶的组合。

48. 发明申请

US20050287268A1 Foaming ingredient and powders containing it 审中-公开
标题翻译：发泡成分和含有粉末的粉末
公开(公告)号：US20050287268A1
公开(公告)日：2005-12-29
申请号：US11215438
申请日：2005-08-30
申请人： Christiaan Bisperink , Gerhard Ufheil , Gilles Vuataz , Annemarie Schoonman
发明人： Christiaan Bisperink , Gerhard Ufheil , Gilles Vuataz , Annemarie Schoonman
IPC分类号： A23G1/30 , A23C9/152 , A23C9/156 , A23C11/00 , A23C11/08 , A23F5/24 , A23F5/40 , A23G1/00 , A23G1/56 , A23L2/00 , A23L2/40 , A23L9/20 , A23L1/00
CPC分类号： A23C11/08 , A23C9/1524 , A23C9/156 , A23C11/00 , A23C2240/20 , A23C2260/20 , A23F5/40 , A23L9/20
摘要： The invention relates to a powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurized to release upon addition of liquid at least about 1 ml of gas at ambient conditions per gram of soluble foamer ingredient. When used in soluble creamer powders, enhanced amounts of foam are generated.
摘要翻译：本发明涉及用于在食品和饮料中生产增强的泡沫的粉末状可溶性起泡剂成分。粉状可溶性起泡剂成分的颗粒由含有碳水化合物和蛋白质和截留气体的基质形成。在环境条件下每克可溶性起泡剂成分中加入至少约1ml气体的气体加压气体以释放。当用于可溶性粉末粉末时，产生增加量的泡沫。

49. 发明申请

US20050244542A1 Milk improved by treatment with proteases and methods for its preparation 审中-公开
标题翻译：通过用蛋白酶处理和其制备方法改善牛奶
公开(公告)号：US20050244542A1
公开(公告)日：2005-11-03
申请号：US10528550
申请日：2003-05-05
申请人： Jorge Florin-Christensen , Joseph Harris
发明人： Jorge Florin-Christensen , Joseph Harris
IPC分类号： A23C9/12 , A23C9/13 , A23C9/154 , A23C9/156 , A23C19/032 , A23C19/076 , A23L29/00
CPC分类号： A23C9/1307 , A23C9/1209 , A23C9/1322 , A23C9/1548 , A23C9/1565 , A23C19/0328 , A23C19/0765 , A23L29/06 , A23V2002/00 , C12Y304/00 , A23V2200/306 , A23V2250/612 , A23V2250/71 , A23V2250/54246 , A23V2250/02
摘要： In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention provides methods for increasing the absorbability of calcium in milk to a desired level. In another aspect, the invention provides methods for increasing the viscosity of milk to a desired level. In a further aspect, the invention provides methods for producing acidified milk without coagulation. The methods of the invention comprise the steps of heating milk to a temperature between about 40° C. and about 90° C. and treating the milk with an effective amount of one or more protease. The invention also provides milk that is resistant to acid coagulation, milk with an increased viscosity, stably acidified milk, and products made with the milks of the invention.
摘要翻译：在一个方面，本发明提供了通过有限的蛋白水解来生产牛奶的方法，所述有限的蛋白水解对酸凝结有抗性，而不会不利地影响牛奶的感官特性。另一方面，本发明提供了将牛奶中钙的吸收性提高到所需水平的方法。另一方面，本发明提供了将牛奶粘度提高到所需水平的方法。在另一方面，本发明提供了不凝固生产酸化乳的方法。本发明的方法包括将牛奶加热至约40℃至约90℃的温度并用有效量的一种或多种蛋白酶处理乳的步骤。本发明还提供耐酸凝结的牛奶，具有增加的粘度的牛奶，稳定的酸化牛奶以及用本发明的奶制成的产品。

50. 发明申请

US20050123646A1 Cheese flavour ingredient and method of its production 审中-公开
标题翻译：奶酪风味成分及其生产方法
公开(公告)号：US20050123646A1
公开(公告)日：2005-06-09
申请号：US10497387
申请日：2002-12-02
申请人： Vaughan Crow , Michelle Hayes , Brian Curry , Prabandha Samal , Rachel Schofield , Ross Holland
发明人： Vaughan Crow , Michelle Hayes , Brian Curry , Prabandha Samal , Rachel Schofield , Ross Holland
IPC分类号： A23C9/12 , A23C9/156 , A23C19/09 , A23J3/34 , A23L1/226 , A23L1/227 , A23L1/23 , C12N1/20 , C12P1/04 , C12P21/06 , C12R1/01
CPC分类号： C12R1/40 , A23J3/344 , A23L27/25 , C12P1/04 , C12P21/06 , C12R1/44 , C12R1/46
摘要： The present invention relates to a method of manufacturing a cheese flavour ingredient and an ingredient so prepared. The method comprises subjecting a protein in water mixture to proteolysis by a protease enzyme and to fermentation with a physiologically acceptable bacterium of one of the genera Enterococcus, Staphylococcus or Pseudomonas capable of producing a cheese flavour ingredient. The cheese flavour ingredient of the invention has a mixture of flavours and may be used as a component of balanced cheese-like flavour compositions. The present invention also relates to bacterial strains useful in the preparation of such an ingredient, these being Enterococcus faecium, Enterococcus faecalis, Enterococcus casselifavus, Staphylococcus simulans and Pseudomonas putida
摘要翻译：本发明涉及一种制造干酪香料成分和如此制备的成分的方法。该方法包括使水中的蛋白质通过蛋白酶进行蛋白水解，并用能产生干酪香味成分的肠球菌属，葡萄球菌属或假单胞菌属之一的生理学上可接受的细菌进行发酵。本发明的奶酪风味成分具有调味剂的混合物，并可用作平衡乳酪样风味组合物的组分。本发明还涉及可用于制备这种成分的细菌菌株，这些成分是屎肠球菌，粪肠球菌，狗肠球菌，模拟葡萄球菌和恶臭假单胞菌

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