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1. 发明授权

US09955704B2 Yogurt topping 有权
公开(公告)号：US09955704B2
公开(公告)日：2018-05-01
申请号：US13733285
申请日：2013-01-03
申请人： Shri K. Sharma
发明人： Shri K. Sharma
IPC分类号： A23C9/123 , A23C13/12 , A23C9/13 , A23C9/137 , A23G3/52 , A23G9/20 , A23G3/34
CPC分类号： A23C9/123 , A23C9/1307 , A23C9/1315 , A23C9/137 , A23C2240/10 , A23C2260/152 , A23G3/343 , A23G3/52 , A23G9/20 , A23V2002/00
摘要： Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.

2. 发明申请

US20160000101A1 Cultured Dairy Products Having Excellent Freeze/Thaw Properties 审中-公开
标题翻译：具有优良冷冻/解冻性能的培养乳制品
公开(公告)号：US20160000101A1
公开(公告)日：2016-01-07
申请号：US14857928
申请日：2015-09-18
申请人： General Mills, Inc.
发明人： Paula Alcantar , Katya Barragan-Perez , James McGuire , Maeve Murphy , Greg Yungner
IPC分类号： A23C9/123 , A23C9/137
CPC分类号： A23C9/1238 , A23C9/123 , A23C9/1315 , A23C9/137 , A23C2260/152 , A23V2002/00 , A23Y2220/15 , A23Y2240/75 , A23V2200/22 , A23V2250/18
摘要： Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described.
摘要翻译：冷冻或冷冻培养的乳制品产品包含培养的乳制品组合物，其具有i）总固体含量为培养的乳制品组合物的至少约22重量％，并且基于总固体含量大于38重量％的乳固体含量，ii ）明胶含量为培养的乳制品组合物的约0.7至约1.5重量％，以及iii）在4℃下粘度为约200,000cP至约700,000cP。培养的乳制品组合物为培养的乳制品的形式完全被脂肪基涂料组合包裹的部分，其包含基于脂肪的涂料组合物的约20至约80重量％的脂肪。脂肪基涂料组合物在45°F下为固体。培养的乳制品条产品的温度为或低于约45°F。还描述了用于制备培养的乳杆菌产品的方法。

3. 发明申请

US20140370173A1 FROZEN CONFECTIONS WITH IMPROVED HEAT SHOCK STABILITY 审中-公开
标题翻译：具有改进的热冲击稳定性的冷冻保证
公开(公告)号：US20140370173A1
公开(公告)日：2014-12-18
申请号：US14008907
申请日：2012-03-19
申请人： NESTEC S.A.
发明人： Zeynel Deniz Gunes , Jin-Mi Jung , Hans Jörg Werner Limbach , Christophe Joseph Etienne Schmitt , Cédric Dubois
IPC分类号： A23G9/38
CPC分类号： A23G9/38 , A23C2260/152 , A23G9/40 , A23J3/08 , A23L29/281 , A23V2002/00 , A23V2200/226 , A23V2250/54244
摘要： The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.
摘要翻译：本发明涉及一种用于提高冷冻甜食耐热冲击性的方法，其包括在冷冻混合物之前将蛋白质聚集体以原纤维的形式加入用于冷冻甜食的均化和巴氏杀菌混合物中。

4. 发明授权

US07655265B2 Process control scheme for cooling and heating compressible compounds 有权
标题翻译：冷却和加热可压缩化合物的过程控制方案
公开(公告)号：US07655265B2
公开(公告)日：2010-02-02
申请号：US10886008
申请日：2004-07-06
申请人： Larry D'Arcangelis , Uwe Tapfer
发明人： Larry D'Arcangelis , Uwe Tapfer
IPC分类号： A23G9/28
CPC分类号： A23G9/285 , A23C2260/152 , A23G9/20 , A23G9/22 , B29C47/0009 , B29C47/788 , B29C47/82 , B29C47/825 , B29C47/92 , B29C2947/92514 , B29C2947/9258 , B29C2947/92704 , B29C2947/92828 , B29C2947/92895 , B29C2947/92952
摘要： A process control scheme for use with an extruding apparatus for cooling and heating aerated or compressible compounds that are edible. Broadly, the process includes providing a mixture to an inlet of the extruding apparatus, monitoring the pressure profile across the extruding apparatus, moving the mixture through the extruding apparatus with at least one auger while subjecting the mixture to a thermo-dynamic process, automatically altering speed of the at least one auger if the pressure profile across the extruding apparatus is outside a predetermined range, and moving the mixture through an outlet of the extruding apparatus. The process may also include monitoring temperature of a thermodynamic liquid, monitoring the load of an auger motor, and automatically altering the temperature of the thermodynamic liquid and the load of the auger motor if one of either the temperature of the thermodynamic liquid and the load of the auger motor is outside a predetermined range.
摘要翻译：用于冷却和加热可食用的充气或可压缩化合物的挤出装置的过程控制方案。概括地说，该方法包括向挤出设备的入口提供混合物，监测挤压设备的压力分布，通过至少一个螺旋钻将混合物移动通过挤出设备，同时使混合物进行热动力过程，自动改变如果穿过挤出设备的压力分布在预定范围之外，则将该混合物移动通过挤压设备的出口。该过程还可以包括监测热力学液体的温度，监测螺旋电动机的负载，以及自动改变热力学液体的温度和螺旋电动机的负载，如果热力学液体的温度和负载之一螺旋电动机在预定范围之外。

5. 发明申请

US20090280214A1 ARTIFICIAL INTELLIGENCE APPARATUS FOR MAKING FROZEN YOGURT AND METHOD FOR CONTROLLING 审中-公开
标题翻译：人造智能装置，用于制作冷冻冰箱和控制方法
公开(公告)号：US20090280214A1
公开(公告)日：2009-11-12
申请号：US12297172
申请日：2007-04-06
申请人： Jong Boo Kim , Bong Soon Kwak , Bong Sool Kim , Kyung Ho Kim
发明人： Jong Boo Kim , Bong Soon Kwak , Bong Sool Kim , Kyung Ho Kim
IPC分类号： A23G9/22 , A23G9/04 , A23C9/12 , A23L3/36 , A23L1/025
CPC分类号： A23C9/123 , A23C9/1223 , A23C2260/152
摘要： An apparatus includes a housing, a heat conductive container for receiving yogurt ingredients, a heating unit installed in the housing and provided with a heating element for heating the container, a cooling unit installed in the housing and provided with a refrigerant pipe for cooling the container by a refrigeration cycle caused by supplying electric power, a stirring unit provided with a stirring blade which is driven by a motor to be rotated in the container, and a control unit configured to selectively control the heating unit, the cooling unit and the stirring unit to make frozen yogurt of the yogurt ingredients. A method includes steps for preparing frozen yogurt using the apparatus, wherein the frozen yogurt is fermented, ripened and frozen under control of the control unit within a single container, for example. In alternative examples, other fermented yogurt and non-fermented ice cream or sherbet products are made using the same apparatus.
摘要翻译：一种装置，包括壳体，用于接收酸奶成分的导热容器，安装在壳体中并具有用于加热容器的加热元件的加热单元，安装在壳体中并具有用于冷却容器的制冷剂管的冷却单元通过由电力供给引起的制冷循环，设置有由马达驱动以在容器内旋转的搅拌叶片的搅拌单元，以及控制单元，其配置为选择性地控制加热单元，冷却单元和搅拌单元制作冷冻酸奶的酸奶成分。一种方法包括使用该装置制备冷冻酸奶的步骤，其中冷冻酸奶例如在单个容器内在控制单元的控制下发酵，熟化和冷冻。在替代实例中，使用相同的装置制备其它发酵酸奶和非发酵冰淇淋或果汁冻产品。

6. 发明申请

US20090011087A1 Process for the Manufacture of a Frozen Dessert and Frozen Dessert Thus Obtained 审中-公开
标题翻译：制造冷冻甜点和冷冻甜点的方法
公开(公告)号：US20090011087A1
公开(公告)日：2009-01-08
申请号：US12281278
申请日：2007-02-14
申请人： Jean-Luc Rabault , Jean-Marc Philippe
发明人： Jean-Luc Rabault , Jean-Marc Philippe
IPC分类号： A23G9/04 , A23C9/127 , A23G9/20 , A23G9/46 , A23G9/36 , A23G9/40 , A23G9/32 , A23C9/12
CPC分类号： A23C3/045 , A23C9/123 , A23C9/1544 , A23C9/1565 , A23C2210/30 , A23C2260/152 , A23G9/045 , A23G9/12 , A23G9/22 , A23G9/32
摘要： A process is provided for the manufacture of a frozen dessert, comprising the successive steps consisting in: freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented or nonfermented milk, the said composition not comprising both yoghurt and a fruit puree and/or juice, in order to obtain a frozen composition; optionally bringing the said frozen composition to a core temperature ranging from −15 to −25° C. or from −15 to −300 C, placing the said frozen composition in a device equipped with grinding means and optionally aerating means, and texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.
摘要翻译：提供了一种用于制造冷冻甜食的方法，包括连续步骤，其包括：冷冻包含6至45重量％的干物质和发酵或未发酵乳的工业乳组合物，所述组合物不包含酸奶和水果泥和/或果汁，以获得冷冻组合物; 将所述冷冻组合物任选地引入-15至-25℃或-15至-300℃的芯温度，将所述冷冻组合物置于配备有研磨装置和任选的充气装置的装置中，并使所述冷冻组合物变形借助于所述研磨和任选的充气装置的冷冻组合物。它还涉及由此获得的冷冻甜点。

7. 发明申请

US20080280004A1 Frozen Edible Product 审中-公开
标题翻译：冷冻食品
公开(公告)号：US20080280004A1
公开(公告)日：2008-11-13
申请号：US11922449
申请日：2006-06-01
申请人： Gunvor Camilla Hillden , Susan Margaret Turan
发明人： Gunvor Camilla Hillden , Susan Margaret Turan
IPC分类号： A23G9/42
CPC分类号： A23C9/133 , A23C9/1307 , A23C9/1315 , A23C2210/30 , A23C2260/152 , A23G9/34 , A23G9/40 , A23G9/42 , A23L7/10 , A23V2002/00 , A23V2250/708
摘要： Frozen edible product in individual packaging providing at least 15% of the vitamin C RDA. comprising 5 to 90% (w/w) fruits, 5 to 90% (w/w) of cereals and 5 to 90% (w/w) of a yoghurt based frozen confection comprising 35% to 55% (w/w) yoghurt and 45% to 65% of a mix comprising sugars, dairy products, stabilisers and emulsifiers, the yoghurt based frozen confection having an overrun of between 60% and 150%, preferably over 80%, more preferably between 100% and 130%.
摘要翻译：单个包装中的冷冻食用产品至少提供维生素C RDA的15％。包含5至90％（w / w）的水果，5至90％（w / w）的谷物和5至90％（w / w）的含酸率的35％至55％（w / w）酸奶和45％至65％的包含糖，乳制品，稳定剂和乳化剂的混合物，酸奶基冷冻甜食具有超过60％至150％之间，优选超过80％，更优选100％至130％的超过率。

8. 发明授权

US5175013A Frozen dessert compositions and products 失效
标题翻译：冷冻DESSERT组合物和产品
公开(公告)号：US5175013A
公开(公告)日：1992-12-29
申请号：US744088
申请日：1991-08-12
申请人： Victor T. Huang , William A. Barrier , Luther H. Leake , Sharon G. Wittinger
发明人： Victor T. Huang , William A. Barrier , Luther H. Leake , Sharon G. Wittinger
IPC分类号： A23G9/04 , A23G9/20 , A23G9/32 , A23G9/34 , A23G9/40 , A23G9/44 , A23G9/52
CPC分类号： A23G9/40 , A23G9/20 , A23G9/34 , A23G9/52 , A23C2260/152 , A23G2200/06 , A23G2200/12 , Y10S426/804
摘要： The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
摘要翻译：本发明是能够转化成具有与高脂冷冻甜点如冰淇淋相当的感官特征的冷冻乳制品甜点产品（包括冰淇淋和酸奶甜点）的定向组合物。组合物被充气或静止冷冻。甜点产品具有高度稳定的热休克，高度的奶油味。组合物由乳蛋白，甜味剂，部分水解淀粉和水的来源组成。优选地，组合物仅由天然成分组成，而没有添加稳定的树胶。还提供了制备冷冻乳制甜点产品的方法以及制备充气冷冻酸奶甜点的酸奶预混物的方法。

9. 发明授权

US3896716A Apparatus for expanding food products 失效
标题翻译：用于扩大食品的设备
公开(公告)号：US3896716A
公开(公告)日：1975-07-29
申请号：US45253374
申请日：1974-03-19
申请人： GERVAIS DANONE CO
发明人： CARASSO DANIEL
IPC分类号： A23C9/152 , A23P30/40 , A23C9/00
CPC分类号： A23C9/1524 , A23C2210/30 , A23C2240/20 , A23C2260/152 , A23P30/40
摘要： Apparatus for expanding food products comprises a mixing tube, a pump for pumping food into the tube and a nozzle for introducing gas into the tube downstream of the pump. The pressure at the outlet of the tube is regular in dependence on the pressure at the input end of the tube to maintain a substantially constant pressure drop in the tube.
摘要翻译：用于膨胀食品的装置包括混合管，用于将食物泵送到管中的泵和用于将气体引入到泵下游的管中的喷嘴。管的出口处的压力根据管的输入端处的压力是规则的，以保持管中基本恒定的压降。

10. 发明申请

US20190069580A1 CONSUMABLES 审中-公开
公开(公告)号：US20190069580A1
公开(公告)日：2019-03-07
申请号：US16182347
申请日：2018-11-06
申请人： GIVAUDAN SA
发明人： Zhonghua JIA , Xiaogen YANG , Chad Allen HANSEN , Charles Benjamin NAMAN , Christopher Todd SIMONS , Jay Patrick SLACK , Kimberley GRAY
IPC分类号： A23L2/60 , A23L5/00
CPC分类号： A23L2/60 , A23C9/1307 , A23C9/156 , A23C11/10 , A23C11/103 , A23C13/12 , A23C17/00 , A23C19/0925 , A23C2260/152 , A23G1/32 , A23G1/40 , A23G1/48 , A23G3/36 , A23G3/42 , A23G3/48 , A23G4/06 , A23G4/068 , A23G4/10 , A23G9/32 , A23G9/34 , A23G9/42 , A23L5/00 , A23L7/126 , A23L27/30 , A23L27/34 , A23L29/30 , A23L33/125 , A23V2002/00 , A23V2250/25 , A23V2250/60 , A23V2200/16 , A23V2250/628
摘要： Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

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