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1. 发明授权

US08715758B2 Bite sized refrigerated yogurt products 有权
标题翻译：叮咬大小的冷藏酸奶产品
公开(公告)号：US08715758B2
公开(公告)日：2014-05-06
申请号：US13112149
申请日：2011-05-20
申请人： Lisa K. Pannell , Logan Merkwae
发明人： Lisa K. Pannell , Logan Merkwae
IPC分类号： A23L1/00 , A23B7/16
CPC分类号： A23C9/1315 , A23C9/123 , A23C2260/152 , A23G9/04 , A23G9/36 , A23P20/11 , A23V2002/00 , A23V2200/20 , A23V2250/194
摘要： Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
摘要翻译：通过在各个服务部分中提供冷冻酸奶组合物并且在45°F下用固体脂肪基涂层涂覆冷冻酸奶部分来制备适合于用手指食用的小型冷冻酸奶产品，从而完全包裹冷冻的酸奶组合物酸奶部分。允许涂覆的冷冻酸奶部分解冻以形成冷藏的酸奶产品，并且在约32°F至约45°F的温度下储存。酸奶组合物的最终粘度为约35,000至约150,000cP，并且具有至少约22％的总固体含量和/或在两次冷冻/融化循环后在45°F下的粘度降低小于10％。描述方法和产品。

2. 发明申请

US20110287147A1 BITE SIZED REFRIGERATED YOGURT PRODUCTS 有权
标题翻译： BITE SIZED REFRIGERATED YOGURT产品
公开(公告)号：US20110287147A1
公开(公告)日：2011-11-24
申请号：US13112149
申请日：2011-05-20
申请人： Lisa K. Pannell , Logan Merkwae
发明人： Lisa K. Pannell , Logan Merkwae
IPC分类号： A23P1/08 , A23C9/13 , A23C9/12
CPC分类号： A23C9/1315 , A23C9/123 , A23C2260/152 , A23G9/04 , A23G9/36 , A23P20/11 , A23V2002/00 , A23V2200/20 , A23V2250/194
摘要： Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
摘要翻译：通过在各个服务部分中提供冷冻酸奶组合物并且在45°F下用固体脂肪基涂层涂覆冷冻酸奶部分来制备适合于用手指食用的小型冷冻酸奶产品，从而完全包裹冷冻的酸奶组合物酸奶部分。允许涂覆的冷冻酸奶部分解冻以形成冷藏的酸奶产品，并且在约32°F至约45°F的温度下储存。酸奶组合物的最终粘度为约35,000至约150,000cP，并且具有至少约22％的总固体含量和/或在两次冷冻/融化循环后在45°F下的粘度降低小于10％。描述方法和产品。

3. 发明授权

US07037538B2 Preparation of yogurt containing confectionery pieces and product thereof 失效
公开(公告)号：US07037538B2
公开(公告)日：2006-05-02
申请号：US10197932
申请日：2002-07-17
申请人： Heidi O'Sullivan , Jennifer M. Maack , Leslie D. Miller , Joana Montenegro , Lisa K. Pannell , Richard A. Thompson
发明人： Heidi O'Sullivan , Jennifer M. Maack , Leslie D. Miller , Joana Montenegro , Lisa K. Pannell , Richard A. Thompson
IPC分类号： A23C9/12
CPC分类号： A23G1/46 , A23C9/1307 , A23C9/137 , A23C2210/30 , A23G1/54 , A23G3/2007 , A23G3/46 , A23G3/54
摘要： Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

4. 发明授权

US08187645B2 Yogurt containing confectionery pieces 有权
标题翻译：酸奶包含糖果片
公开(公告)号：US08187645B2
公开(公告)日：2012-05-29
申请号：US11388857
申请日：2006-03-24
申请人： Heidi O'Sullivan , Jennifer M. Maack , Leslie D. Miller , Joana Montenegro , Lisa K. Pannell , Richard A. Thompson
发明人： Heidi O'Sullivan , Jennifer M. Maack , Leslie D. Miller , Joana Montenegro , Lisa K. Pannell , Richard A. Thompson
IPC分类号： A23C9/12
CPC分类号： A23G1/46 , A23C9/1307 , A23C9/137 , A23C2210/30 , A23G1/54 , A23G3/2007 , A23G3/46 , A23G3/54
摘要： Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.
摘要翻译：提供了制备培养的乳基产品和由此制备的产品的方法，其中制备含有0.1％至约5％糖果细丝的酸奶。该方法包括在0℃至5℃的温度下提供冷却的发酵酸奶基料。将总脂肪浓度为24％至约40％的含脂肪的化合物注射到冷却的酸奶基料中; 由此液体含脂化合物在与冷却的发酵酸奶接触时被粉碎成长丝。

5. 发明申请

US20100316767A1 GELLED DAIRY COMPOSITIONS AND RELATED METHODS 审中-公开
标题翻译：凝胶乳组合物及相关方法
公开(公告)号：US20100316767A1
公开(公告)日：2010-12-16
申请号：US12827905
申请日：2010-06-30
申请人： Julie A. Cox , Sid Kossowsky , Lisa K. Pannell , Maeve C. Murphy
发明人： Julie A. Cox , Sid Kossowsky , Lisa K. Pannell , Maeve C. Murphy
IPC分类号： A23C9/137
CPC分类号： A23C9/1542 , A23L21/10 , A23L29/065 , A23L29/20 , A23L29/231
摘要： The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.
摘要翻译：本发明涉及可手持的凝胶乳制品组合物及相关方法。可手持的产品包括一种或多种适当量的形成凝胶的水胶体，其导致乳胶组合物以胶凝状态凝胶以提供可手持的产品。

6. 发明申请

US20080089991A1 Gelled dairy compositions and related methods 审中-公开
标题翻译：凝胶乳制品及相关方法
公开(公告)号：US20080089991A1
公开(公告)日：2008-04-17
申请号：US11581765
申请日：2006-10-16
申请人： Julie A. Cox , Sid Kossowsky , Lisa K. Pannell , Maeve C. Murphy
发明人： Julie A. Cox , Sid Kossowsky , Lisa K. Pannell , Maeve C. Murphy
IPC分类号： A23L1/05
CPC分类号： A23C9/1542 , A23L21/10 , A23L29/065 , A23L29/20 , A23L29/231
摘要： The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.
摘要翻译：本发明涉及可手持的凝胶乳制品组合物及相关方法。可手持的产品包括一种或多种适当量的形成凝胶的水胶体，其导致乳胶组合物以胶凝状态凝胶以提供可手持的产品。

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