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71. 发明授权

US4701329A Calcium-fortified milk 失效
标题翻译：钙强化牛奶
公开(公告)号：US4701329A
公开(公告)日：1987-10-20
申请号：US827892
申请日：1986-02-10
申请人： Catherine E. Nelson , Dennis E. Crowley , Wayne M. Weatherford
发明人： Catherine E. Nelson , Dennis E. Crowley , Wayne M. Weatherford
IPC分类号： A23C9/152 , A23C9/154 , A23C9/158
CPC分类号： A23C9/1522 , A23C9/1544
摘要： This invention relates to calcium-enriched and phosphorus-enriched fortified milk is characterized in perferred embodiments intended for beverage consumption by minimal settling of the calcium source, acceptable flavor, and acceptable viscosity and mouth-feel. The fortified milk may contain up to 100% of the U.S. R.D.A. of calcium in a one cup (8 ounce) serving of fortified whole milk. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to fresh milk, effecting hydration of the gums, and assuring uniform distribution of the added materials in the milk.
摘要翻译：本发明涉及富含钙和磷的强化乳，其特征在于通过最小化钙源沉降，可接受的风味和可接受的粘度和口感来预期用于饮料消耗的推断实施方案。强化牛奶可能含有最多100％的美国R.D.A. 的钙在一杯（8盎司）服务的强化全脂牛奶。它是通过向新鲜牛奶中加入三碱式磷酸钙，角叉菜胶和瓜尔胶来实现牙龈水合，并确保所添加的材料在牛奶中的均匀分布。

72. 发明授权

US4675202A Processing of egg yolk 失效
标题翻译：蛋黄加工
公开(公告)号：US4675202A
公开(公告)日：1987-06-23
申请号：US786951
申请日：1985-10-10
申请人： Ulrich Wenger , Tatsuya Horiuchi
发明人： Ulrich Wenger , Tatsuya Horiuchi
IPC分类号： A23B5/00 , A23B5/005 , A23B5/08 , A23B5/18 , A23C9/154 , A23L1/32 , A23L3/00
CPC分类号： A23B5/0055 , A23B5/18 , A23C9/1544
摘要： A process for sterilizing egg yolk wherein an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilized under ultra high temperature processing conditions. There is also disclosed a process for preparing sterilized food products containing said sterilized egg yolk.
摘要翻译：一种将蛋黄灭菌的方法，其中将蛋黄水溶液酸化至pH小于6.0，然后在超高温加工条件下灭菌。还公开了一种制备含有灭菌的蛋黄的灭菌食品的方法。

73. 发明授权

US4341808A Frozen raw custard 失效
标题翻译：冷冻生乳蛋糕
公开(公告)号：US4341808A
公开(公告)日：1982-07-27
申请号：US223838
申请日：1981-01-09
申请人： Barbara A. Croyle
发明人： Barbara A. Croyle
IPC分类号： A23C9/154 , A23L9/10 , A23L1/04 , A23L1/32
CPC分类号： A23C9/1544 , A23L9/12
摘要： A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of food particulates and a milk derived portion. The egg and milk derived portions are present in a weight ratio of about 0.45:1 to about 0.75:1, the milk derived portion comprising fluid milk, a water absorbing quantity of a protein concentrate, and a thixotropic gum. The total protein content from the fluid milk and protein concentrate is at least about 4% by weight of the milk derived portion. The gum content is that effective to provide a viscosity of the raw custard sufficient for homogeneous suspension of the food particulates prior to freezing.
摘要翻译：一个可冻结的生乳蛋糕制剂，特别是对于具有相当比例的乳蛋饼，它是全蛋或蛋清全蛋替代物。该组合物还具有有效量的食物颗粒和产生乳的部分。蛋和乳衍生部分以约0.45:1至约0.75:1的重量比存在，乳衍生部分包含流体乳，吸水量的蛋白质浓缩物和触变性胶。来自流体乳和蛋白质浓缩物的总蛋白质含量为至少约4重量％的奶衍生部分。口香糖含量有效地提供生前乳蛋糕的粘度足以使冷冻前的食品颗粒均匀悬浮。

74. 发明授权

US4042719A Compositions of low calory content 失效
标题翻译：低热量内容的组成
公开(公告)号：US4042719A
公开(公告)日：1977-08-16
申请号：US613796
申请日：1975-09-16
申请人： Zsuzsanna Zimmermann nee Ignacz , Robert Gepesz
发明人： Zsuzsanna Zimmermann nee Ignacz , Robert Gepesz
IPC分类号： A21D2/18 , A23C9/154 , A23C19/09 , A23L1/0534 , A23L1/064 , A23L1/308 , A23L1/314 , A23L1/04
CPC分类号： A23C9/1544 , A21D2/18 , A23C19/09 , A23L13/422 , A23L21/12 , A23L29/262 , A23L33/24 , Y10S426/804
摘要： A low-calory comestible made by preswelling an edible carbohydrate component, e.g. flour, and a cellulose ether which has a viscosity of 1000 to 3000 centiporse in a 20% solution at 20.degree. C. and subsequently drying the preswollen mixture. The resulting product has a high palatability even with long shelflife and is highly filling while contributing few calories upon ingestion.
摘要翻译：一种低卡路里食物，通过预先食用可食用的碳水化合物成分制成。面粉和在20℃的20％溶液中粘度为1000至3000厘泊的纤维素醚，随后干燥预溶胀的混合物。所产生的产品即使具有长的保质期也具有高适口性，并且在摄取时具有高的填充量，同时贡献少量的热量。

75. 发明授权

US3934049A Gelling agent for cold set pudding compositions 失效
标题翻译：冷凝布丁组合物胶凝剂
公开(公告)号：US3934049A
公开(公告)日：1976-01-20
申请号：US469156
申请日：1974-05-13
申请人： Robert M. Lauck
发明人： Robert M. Lauck
IPC分类号： A23C9/154 , A23L9/10 , A23L1/187
CPC分类号： A23C9/1544 , A23L9/10
摘要： An improved gelling agent composition comprising in combination an alkali metal pyrophosphate, an alkaline earth metal orthophosphate, an alkali metal carbonate, and a thickening agent, the combination being useful in preparing cold set milk puddings. Preferably, the improved gelling agent combination comprises tetrasodium pyrophosphate or sodium acid pyrophosphate, monocalcium phosphate, sodium carbonate, and pregelatinized starch. The improved gelling agent is added to milk, or water containing redissolved nonfat dry milk, or redissolved casein.
摘要翻译：一种改进的胶凝剂组合物，其组合包含焦磷酸碱金属盐，碱土金属正磷酸盐，碱金属碳酸盐和增稠剂，该组合可用于制备冷凝乳布丁。优选地，改进的胶凝剂组合包括焦磷酸四钠或焦磷酸钠，磷酸一钙，碳酸钠和预胶化淀粉。将改进的胶凝剂加入到牛奶或含有再溶解的脱脂奶粉或再溶解的酪蛋白的水中。

76. 发明授权

US3717475A Starch products having unique gelling properties and process for preparing same 失效
标题翻译：具有独特凝胶性能的淀粉制品及其制备方法
公开(公告)号：US3717475A
公开(公告)日：1973-02-20
申请号：US3717475D
申请日：1970-05-06
申请人： CPC INTERNATIONAL INC
发明人： GERMINO F , CARACCIA J
IPC分类号： A23C9/154 , A23L1/0522 , C08L1/00 , A23G3/00
CPC分类号： A23C9/1544 , A23L29/212 , C08L1/00
摘要： THE BOUND FAT CONTENT OF GRANULAR STARCH IS REDUCED TO NOT MORE THAN 0.15% BY WEIGHT BY HEATING A MIXTURE OF THE STARCH, A SUITABLE SOLVENT, AND NOT MORE THAN 15% WATER, IN A CONFINED ZONE, AT FROM ABOUT 225*F. TO ABOUT 300*F. FOR NOT MORE THAN 30 MINUTES, THE CONDITIONS BEING SELECTED SO AS TO AVOID INCIPIENT GELATINIZATION OF THE STARCH. STARCH TREATED IN ACCORDANCE WITH THE PROCESS WHICH IS FURTHER CHARACTERIZED BY A FLUIDITY OF FROM ABOUT 30 TO ABOUT 80 IS AN EXCEPTIONALLY FINE CONGEALING AGENT IN THE MANUFACTURE OF GUM CONFECTIONS.

77. 发明授权

US3666497A Preparation of high viscosity sterilized protein solutions 失效
标题翻译：高粘度消毒蛋白质溶液的制备
公开(公告)号：US3666497A
公开(公告)日：1972-05-30
申请号：US3666497D
申请日：1969-09-09
申请人： ALLIED CHEM
发明人： STEWART AUBREY P JR , DREIER CLARENCE R , FALK JOHN D
IPC分类号： A23C3/037 , A23C9/154 , A23C3/02
CPC分类号： A23C3/037 , A23C9/1544
摘要： VISCOUS DAIRY PRODUCTS HAVING NON-FAT MILK SOLID CONCENTRATIONS AS HIGH AS 31% BY WEIGHT ARE PREPARED WITHOUT THE OCCURRENCE OF PROTEIN COAGULATION CAUSING SEDIMENTATION BY ADDING A THICKENING AGENT TO THE DAIRY PRODUCT IN THE LATER STAGES OF STERILIZATION AND PREFERABLY ADDING THE THICKENING AGENT AFTER THE PRODUCT IS STERILIZED.

78. 发明授权

US3507664A Milk gel composition 失效
标题翻译：乳胶组合物
公开(公告)号：US3507664A
公开(公告)日：1970-04-21
申请号：US3507664D
申请日：1969-02-20
申请人： KELCO CO
发明人： SCHUPPNER HARRY R JR
IPC分类号： A23C9/154 , A23L29/269 , A23L1/04
CPC分类号： A23C9/1544 , A23L29/27

79. 发明授权

US3443968A Flan-type milk pudding and method and gelling agent for making same 失效
标题翻译： FLAN型奶制品及其制备方法和胶凝剂
公开(公告)号：US3443968A
公开(公告)日：1969-05-13
申请号：US3443968D
申请日：1966-01-12
申请人： MARINE COLLOIDS INC
发明人： MOIRANO ARTHUR L
IPC分类号： A23C9/154 , A23L29/256 , A23L1/34 , A23L1/04
CPC分类号： A23C9/1544 , A23L29/256

80. 发明授权

US2871123A Calcium enriched milk 失效
标题翻译：富含钙的牛奶
公开(公告)号：US2871123A
公开(公告)日：1959-01-27
申请号：US51477855
申请日：1955-06-10
申请人： BORDEN CO
发明人： BAUER CLIFFORD D , MARKS ROBERT M , BERNARDONI EDWIN A
IPC分类号： A23C9/152 , A23C9/154 , A23C11/04
CPC分类号： A23C9/1522 , A23C9/1544 , A23C11/04 , Y10S426/801

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