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1. 发明授权

US07727570B2 Emulsion comprising a nut paste 有权
标题翻译：包含坚果糊的乳液
公开(公告)号：US07727570B2
公开(公告)日：2010-06-01
申请号：US11567922
申请日：2006-12-07
申请人： Arjan Johannes Louter
发明人： Arjan Johannes Louter
IPC分类号： A23L1/38
CPC分类号： A23D7/0053 , A21D13/30 , A23D7/02
摘要： A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C., (g) dispersing under vigorous stirring conditions a nut butter into the cooled solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, (h) allowing the emulsion to cool and to obtain a plastic consistency. The process delivers an edible nut butter containing emulsion which comprises 10-25 wt. % of a dispersed fat phase and 75-90 wt. % of a continuous aqueous phase which comprises sugar solids, starch, gelling agent and emulsifier, which emulsion has a plastic consistency and which emulsion possesses bake stability. The invention also relates to a bake stable nut butter emulsion.
摘要翻译：一种制备稳定稳定的坚果黄油乳液的方法，其包括以下步骤：（a）选择糖浆溶液并用水稀释至其含有一定量的糖固体，其含量范围为55-80wt。％，（b）将溶液加热到40-100℃的温度，（c）将淀粉分散到加热的溶液中，直到其含有1-5wt。％的溶解淀粉，（d）将乳化剂分散到加热的溶液中，直至含有0.5-3wt。％溶解的乳化剂，（e）将胶凝剂分散到加热的溶液中，直至含有0.2-1wt。溶解胶凝剂的％，（f）将淀粉，乳化剂和胶凝剂已经分散的加热溶液冷却到20-50℃的温度，（g）在剧烈搅拌条件下分散将坚果黄油加入冷却的溶液中，同时控制加入速率，使得所得乳液保持水连续，（h）允许乳液冷却并获得塑性稠度。该方法提供可食用的含坚果黄油乳液，其包含10-25wt。％的分散脂肪相和75-90重量％％的连续水相，其包含糖固体，淀粉，胶凝剂和乳化剂，该乳液具有塑料稠度并且乳液具有烘烤稳定性。本发明还涉及一种烘烤稳定的坚果黄油乳液。

2. 发明授权

US07524524B2 Triglyceride fat 有权
标题翻译：甘油三酯脂肪
公开(公告)号：US07524524B2
公开(公告)日：2009-04-28
申请号：US10510380
申请日：2003-03-10
申请人： Eckhard Floeter
发明人： Eckhard Floeter
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23D9/00 , A61K47/557 , A61K47/665 , A61K47/6898 , A61K47/6901 , B82Y5/00 , C11C3/10 , C12N5/0006 , C12N5/0604 , C12N15/8775
摘要： A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,—1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,—at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions. Such fat phase can be obtained by incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weigh ratio is in the range 1/9 to 4/6, characterized in that of fat A—at least 50 wt. % of the triglycerides are fully saturated—at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25-25:75,—up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms and in that of fat B—at least 20 wt. %, preferably at least 25 wt. % of the triglycerides consist of HHM and HMH triglycerides.
摘要翻译：适合作为脂肪相的脂肪，用于制造在升高的环境温度下稳定的低脂肪酱，其中脂肪包含甘油三酯的混合物，其中2.5至5.5重量％甘油三酯的百分比是HHH甘油三酯，-25-65wt。％，优选25〜55wt。 HHH甘油三酯的百分比是单酸甘油三酸酯，剩余的HHH甘油三酸酯由混合脂肪酸残基组成，-1.5至5wt。甘油三酯的百分比是HHM和HMH甘油三酯， - 至少85wt。 HHM和HMH中脂肪酸残基H的％为棕榈酸残基，其中H表示链长大于15个碳原子的饱和脂肪酸残基，M表示链长为12或14个碳原子的饱和脂肪酸残基， M残基被放置在中间或其中一个末端位置。这样的脂肪相可以通过在甘油三酯油中加入脂肪A和脂肪B而获得，其中脂肪A和脂肪B一起达到6-15重量％。脂肪的百分比和A / B重量比在1/9至4/6的范围内，其特征在于脂肪A至少为50重量％。甘油三酯的百分比是完全饱和的 - 至少80wt。构成的饱和脂肪酸残基的％具有16个碳原子（P）或18个碳原子（S）的链长，P：S的比例在75:25-25:75的范围内，至多5wt。％的饱和脂肪酸残基具有12或14个碳原子的链长度，而在脂肪B中的链长为至少20wt。％，优选至少25wt。甘油三酯的百分比由HHM和HMH甘油三酯组成。

3. 发明授权

US07524523B2 Oil in water emulsion 有权
标题翻译：水包油乳液
公开(公告)号：US07524523B2
公开(公告)日：2009-04-28
申请号：US10538186
申请日：2003-11-07
申请人： Gabriel Jacobus Lansbergen , Theodorus Stam
发明人： Gabriel Jacobus Lansbergen , Theodorus Stam
IPC分类号： A23D7/00
CPC分类号： A23D7/0053 , A23L9/22 , A23P30/40 , A23V2002/00 , A23V2250/506 , A23V2250/50364 , A23V2250/507 , A23V2200/222 , A23V2250/18
摘要： Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are preferably obtained via interesterification.
摘要翻译：包含甘油三酸酯组合物的混合物的非乳制乳膏具有改善的储存稳定性和搅打性能，其具有包含在脂肪酸中的大量种类和甘油三酯组合物。甘油三酯的复杂混合物优选通过酯交换获得。

4. 发明授权

US07326431B2 Fat-emulsions 失效
标题翻译：脂肪乳剂
公开(公告)号：US07326431B2
公开(公告)日：2008-02-05
申请号：US10484686
申请日：2002-07-04
申请人： Bertus Marinus Van Bodegom , Suyitno Tjokrodihardjo
发明人： Bertus Marinus Van Bodegom , Suyitno Tjokrodihardjo
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23C11/08 , A23C11/103 , A23D7/0056 , A23L9/22 , A23L9/24 , A23L25/30 , A23L27/60
摘要： The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 months. A method of preparing the emissions is also provided.
摘要翻译：本发明提供水连续或双连续的脂肪乳剂，其包含脂肪，蛋白质，湿润剂和相对少量的水，并且乳液显示0.6至0.8的水分活性并且在环境温度下具有超过6个月的保质期。还提供了一种制备排放物的方法。

5. 发明申请

US20070082113A1 Emulsion Comprising a Nut Paste 有权
标题翻译：乳液包括坚果膏
公开(公告)号：US20070082113A1
公开(公告)日：2007-04-12
申请号：US11567922
申请日：2006-12-07
申请人： Arjan Louter
发明人： Arjan Louter
IPC分类号： A23D7/00
CPC分类号： A23D7/0053 , A21D13/30 , A23D7/02
摘要： A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C., (g) dispersing under vigorous stirring conditions a nut butter into the cooled solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, (h) allowing the emulsion to cool and to obtain a plastic consistency. The process delivers an edible nut butter containing emulsion which comprises 10-25 wt. % of a dispersed fat phase and 75-90 wt. % of a continuous aqueous phase which comprises sugar solids, starch, gelling agent and emulsifier, which emulsion has a plastic consistency and which emulsion possesses bake stability. The invention also relates to a bake stable nut butter emulsion.
摘要翻译：一种制备稳定稳定的坚果黄油乳液的方法，其包括以下步骤：（a）选择糖浆溶液并用水稀释至其含有一定量的糖固体，其含量范围为55-80wt。％，（b）将溶液加热到40-100℃的温度，（c）将淀粉分散到加热的溶液中，直到其含有1-5wt。％的溶解淀粉，（d）将乳化剂分散到加热的溶液中，直至含有0.5-3wt。％溶解的乳化剂，（e）将胶凝剂分散到加热的溶液中，直至含有0.2-1wt。溶解胶凝剂的％，（f）将淀粉，乳化剂和胶凝剂已经分散的加热溶液冷却到20-50℃的温度，（g）在剧烈搅拌条件下分散将坚果黄油加入冷却的溶液中，同时控制加入速率，使得所得乳液保持水连续，（h）允许乳液冷却并获得塑性稠度。该方法提供可食用的含坚果黄油乳液，其包含10-25wt。％的分散脂肪相和75-90重量％％的连续水相，其包含糖固体，淀粉，胶凝剂和乳化剂，该乳液具有塑料稠度并且乳液具有烘烤稳定性。本发明还涉及一种烘烤稳定的坚果黄油乳液。

6. 外观设计

USD532314S1 Bottle 失效
公开(公告)号：USD532314S1
公开(公告)日：2006-11-21
申请号：US29200720
申请日：2004-03-03
申请人： Christopher Todd
设计人： Christopher Todd

7. 外观设计

USD531909S1 Bottle 失效
公开(公告)号：USD531909S1
公开(公告)日：2006-11-14
申请号：US29206210
申请日：2004-05-27
申请人： Gilles Keller , Ronald Khan , Phlip Alan Marlow
设计人： Gilles Keller , Ronald Khan , Phlip Alan Marlow

8. 外观设计

USD531047S1 Container 有权
公开(公告)号：USD531047S1
公开(公告)日：2006-10-31
申请号：US29225305
申请日：2005-03-14
申请人： Xavier Claude Hiolin , Philippe Noel Margolles , Sébastien Philippe Rigault
设计人： Xavier Claude Hiolin , Philippe Noel Margolles , Sébastien Philippe Rigault

9. 发明授权

US07108877B2 Black tea manufacture 失效
公开(公告)号：US07108877B2
公开(公告)日：2006-09-19
申请号：US10090979
申请日：2002-03-05
申请人： Ruth Louisa Blair , Michael Alan Cooper , Clive Stanbra Harris , Stephen Mwaniki Muasya , Andrew David Parry
发明人： Ruth Louisa Blair , Michael Alan Cooper , Clive Stanbra Harris , Stephen Mwaniki Muasya , Andrew David Parry
IPC分类号： A23F3/00
CPC分类号： A23F3/14 , A23F3/08 , A23F3/12
摘要： A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea. The black leaf tea is preferably of Broken Orange Pekoe grade or larger if the black leaf tea is intended for direct infusion and of Broken Orange Pekoe and/or Broken orange Pekoe Fannings if the black tea is intended for use in tea bags

10. 发明申请

US20050181100A1 Frozen layered food product 审中-公开
标题翻译：冷冻分层食品
公开(公告)号：US20050181100A1
公开(公告)日：2005-08-18
申请号：US11058825
申请日：2005-02-16
申请人： Sandro Panaioli , Michela Tamai , Massimiliano Treggiari , Alexander White
发明人： Sandro Panaioli , Michela Tamai , Massimiliano Treggiari , Alexander White
IPC分类号： A21C9/04 , A23G1/00 , A23L1/00 , A23L1/16 , A23L1/31 , A23P1/08
CPC分类号： A23L13/03 , A23L7/11
摘要： A process for manufacturing a frozen layered food product comprising the steps of: providing a first pre-frozen composite sheet comprising a sheet of a first ingredient, the sheet of first ingredient including a first upper face and first lower face, the sheet of first ingredient coated on at least one of the first upper and first lower faces with a first filling; and providing a second pre-frozen composite sheet comprising a sheet of a second ingredient, the sheet of second ingredient including a second upper face and second lower face, the sheet of second ingredient coated on at least one of the second upper and second lower faces with a second filling; wherein the first upper face and second lower face are in opposition.
摘要翻译：一种冷冻层压食品的制造方法，包括以下步骤：提供第一预冷复合片材，所述第一预冷复合片材包含第一成分片，所述第一成分片包括第一上表面和第一下表面，所述第一成分片用第一填充物涂覆在第一上表面和第一下表面中的至少一个上; 以及提供包括第二成分片的第二预冷冻复合片材，所述第二成分片包括第二上表面和第二下表面，所述第二成分片涂覆在所述第二上表面和所述第二下表面中的至少一个上第二次填充; 其中所述第一上表面和所述第二下表面相对。

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