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1. 发明授权

US09861115B2 Pellet systems for preparing beverages 有权
公开(公告)号：US09861115B2
公开(公告)日：2018-01-09
申请号：US14275417
申请日：2014-05-12
申请人： Cargill, Incorporated
发明人： John F. Sweeney , Peter C. Dea , William R. Aimutis , Vincent M. Cavallini , Karla J. Nelson , Serpil Metin
IPC分类号： A23C9/00 , A23G9/48 , A23C3/04 , A23C9/154 , A23G9/04 , A23G9/44 , A23G9/52 , B65D85/816
CPC分类号： A23G9/48 , A23C3/045 , A23C9/1544 , A23C2260/154 , A23G9/045 , A23G9/44 , A23G9/52 , A23V2002/00 , B65D85/816 , A23V2250/5424 , A23V2250/636 , A23V2250/5036 , A23V2250/264 , A23V2250/5432
摘要： Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

2. 发明申请

US20170164640A1 CEREAL FOODSTUFFS, CEREAL FOOD PRODUCTS, AND METHODS OF MANUFACTURE THEREOF 审中-公开
公开(公告)号：US20170164640A1
公开(公告)日：2017-06-15
申请号：US14959240
申请日：2015-12-04
申请人： Nahum JEANNOT
发明人： Nahum JEANNOT
IPC分类号： A23L1/36 , A23C9/18
CPC分类号： A23L7/126 , A23C9/1544 , A23G9/00 , A23G9/48 , A23L5/10 , A23L7/117 , A23L7/1975 , A23L19/03
摘要： A shaped, self-sustaining cereal product is formed from a mixture of cereal and a thickener, such as a milk. Aspects include forming the cereal product from a mixture that has been cooked, cooled, shaped, frozen, breaded, and then fried. Aspects also include forming a mixture that contains milk but with little or no water.

3. 发明申请

US20170156350A1 POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT 审中-公开
公开(公告)号：US20170156350A1
公开(公告)日：2017-06-08
申请号：US15313595
申请日：2015-05-26
申请人： FrieslandCampina Nederland B.V.
发明人： Paul Bastiaan VAN SEEVENTER , Albert Thijs POORTINGA , Abhay Vasant MARKANDE , Nicolaev Luben ARNAUDOV , Simeon Dobrev STOYANOV
IPC分类号： A21D10/00 , A23C9/154 , A23F5/40 , A23G1/56 , A23G9/52 , A23P30/40 , A23L2/39 , A23L2/40 , A23L9/10 , A23L29/20 , A23L33/00 , A23P10/35 , A21D8/02 , A23K50/00
CPC分类号： A21D10/005 , A21D8/025 , A23C9/1544 , A23C11/103 , A23C2260/20 , A23F5/40 , A23G1/56 , A23G9/52 , A23G2220/02 , A23K40/10 , A23K50/00 , A23L2/39 , A23L2/40 , A23L9/10 , A23L29/20 , A23L33/30 , A23L33/40 , A23P10/35 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2250/10 , A23V2250/124 , A23V2250/1628 , A23V2250/5114 , A23V2250/5118
摘要： The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating material comprising a hydrophobic substance and/or an amphiphilic substance, said amphiphilic substance having an HLB-value of 8 or more. The invention further relates to a food composition comprising the gas release agent and to a food made from a food composition comprising the gas release agent.

4. 发明申请

US20170055540A1 HIGHLY FUNCTIONAL CELLULOSE COMPOSITE 审中-公开
标题翻译：高功能纤维素复合材料
公开(公告)号：US20170055540A1
公开(公告)日：2017-03-02
申请号：US15351749
申请日：2016-11-15
申请人： ASAHI KASEI CHEMICALS CORPORATION
发明人： Kouichirou ENATSU , Haruko OBATA , Naoaki YAMASAKI
IPC分类号： A23C3/08 , A23F5/14 , A23G1/56 , C08L1/04 , A23L2/62 , A23L29/262 , A61K47/38 , C08L1/28 , A23F3/16 , A23L2/52
CPC分类号： A23C3/08 , A23C9/1544 , A23F3/163 , A23F5/14 , A23F5/243 , A23G1/56 , A23L2/02 , A23L2/52 , A23L2/62 , A23L29/262 , A23V2002/00 , A61K9/0095 , A61K47/38 , C08L1/02 , C08L1/04 , C08L1/286 , C08L5/00 , C08L2203/02 , C08L2205/02 , C09D7/65
摘要： A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 μm or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80° C. or less.
摘要翻译：一种含有纤维素和多糖的纤维素复合体的制造方法，其中，通过动态光散射法测定的纤维素复合体中所含的胶体纤维素复合体的中值粒径为0.85μm以上，所述方法包括处理含有纤维素的混合物，多糖和水性介质，其中固体含量控制在35质量％以上，温度设定在80℃以下。

5. 发明申请

US20160295892A1 MIXTURES OF MATTER 审中-公开
标题翻译：混合物
公开(公告)号：US20160295892A1
公开(公告)日：2016-10-13
申请号：US15032843
申请日：2014-10-26
申请人： Uwe SCHÄFER , Gerhard KRAMMER , Gerald GLAUBITZ , Thomas RIESS , Jakob LEY , Susanne PAETZ
发明人： Uwe Schafer , Gerhard Krammer , Gerald Glaubitz , Thomas Riess , Jakob Ley , Susanne Paetz
IPC分类号： A23L1/22 , A23G3/42 , A23C9/13 , A23G4/10 , A61Q11/00 , A61K8/60 , A61K8/73 , A23L2/60 , A23C9/154
CPC分类号： A23G4/10 , A23C9/1307 , A23C9/1544 , A23G3/36 , A23G3/42 , A23G4/06 , A23L1/187 , A23L1/22091 , A23L1/22657 , A23L1/2363 , A23L1/2365 , A23L2/60 , A23L9/10 , A23L27/204 , A23L27/30 , A23L27/33 , A23L27/35 , A23L27/36 , A23L27/88 , A23V2002/00 , A61K8/602 , A61K8/732 , A61K2800/592 , A61Q11/00 , A23V2250/258 , A23V2250/262 , A23V2250/5114
摘要： Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4′-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1
摘要翻译：建议是物质的混合物，其包括：（a）甜菊糖苷，（b）淀粉降解产物和（c）一种或多种选自由橙皮素，根皮素，1-（2,4 - 二羟基苯基）-3-（3-羟基-4-甲氧基苯基）丙-1-酮，7,3-二羟基-4'-甲氧基黄烷和5-羟基-4-（4-羟基-3-甲氧基苯基）-7- 甲氧基-2-苯并二氢吡喃酮。组分（a + b）和（c）以1.99至99:1的重量比存在的条件

6. 发明申请

US20150342209A1 COMPOSITE DAIRY DESSERT AND ITS PROCESS OF PREPARATION 审中-公开
标题翻译：复合奶酪制剂及其制备方法
公开(公告)号：US20150342209A1
公开(公告)日：2015-12-03
申请号：US14654001
申请日：2013-12-19
申请人： NESTEC S.A.
发明人： Theodora Panagiotou , Marie-Line Cauneille , Jean Moreau
IPC分类号： A23C9/154
CPC分类号： A23C9/1544 , A23C2270/05 , A23L9/12 , A23P20/25
摘要： A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have similar densities and different viscosities, gel strengths and sensory attributes.
摘要翻译：公开了具有中性pH的复合甜点，以及制备甜点的方法。复合甜点包括外相和内相，其中外相和内相的组成具有相似的密度和不同的粘度，凝胶强度和感官特性。

7. 发明申请

US20150320062A1 PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT 有权
标题翻译：制备高蛋白乳制品的方法
公开(公告)号：US20150320062A1
公开(公告)日：2015-11-12
申请号：US14699433
申请日：2015-04-29
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
IPC分类号： A23C9/13 , A23C9/123
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
摘要翻译：蛋白质含量高于15％，有时超过25％，乳酪型酸奶产品，质地光滑，质地丰富，无花纹。酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。另外，选择巴氏消毒温度，时间和方法以避免凝胶化。起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。

8. 发明授权

US09167826B1 Process for making high-protein dairy product 有权
标题翻译：制备高蛋白乳制品的方法
公开(公告)号：US09167826B1
公开(公告)日：2015-10-27
申请号：US14699433
申请日：2015-04-29
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
IPC分类号： A23C9/12 , A23C9/13 , A23C9/123 , A23C9/00 , A23C21/00 , A23C9/154 , A23C9/15
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
摘要翻译：蛋白质含量高于15％，有时超过25％，乳酪型酸奶产品，质地光滑，质地丰富，无花纹。酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。另外，选择巴氏消毒温度，时间和方法以避免凝胶化。起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。

9. 发明授权

US08993014B2 Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food 有权
标题翻译：含有杂质的提取物，其制备方法，提取牛尿酚的方法和含有雌马酚的食品
公开(公告)号：US08993014B2
公开(公告)日：2015-03-31
申请号：US13673294
申请日：2012-11-09
申请人： Otsuka Pharmaceutical Co., Ltd.
发明人： Michiaki Tominaga , Takao Taki , Toshiaki Matsumoto , Izumi Hanya , Takuma Imada , Kunihiko Matsuoka , Takuya Kishimoto , Yuko Uchiyama , Hiromasa Tsuneishi , Machiko Tsuji , Tania Valdes-Gonzalez , Kentaro Tadano , Kyoko Kameda
IPC分类号： A61K36/00 , B01D11/00 , B01D11/02 , A23L1/00
CPC分类号： A23L1/3002 , A21D2/368 , A23C9/1307 , A23C9/1315 , A23C9/1544 , A23C11/02 , A23C11/103 , A23C20/025 , A23F3/163 , A23F5/243 , A23L2/52 , A23L5/23 , A23L7/196 , A23L9/12 , A23L11/09 , A23L13/426 , A23L13/65 , A23L17/70 , A23L21/15 , A23L23/00 , A23L27/50 , A23L27/60 , A23L33/105 , A61K31/353 , A61K36/48
摘要： The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.
摘要翻译：本发明涉及通过从含有雌马酚的发酵大豆下胚轴中提取含有雌马酚的有用成分及其制造方法而获得的提取物。通过使用乙醇水溶液作为萃取剂，使含有雌马酚的发酵大豆下胚轴进行提取，能够有效地从发酵大豆下胚轴中含有含有雌马酚的有用成分。本发明通过依次使用乙醇水溶液和乙醇对含有雌马酚的发酵大豆下胚轴进行萃取，同时有效地提取雌马酚和黄豆黄素，从而降低了引起不愉快味道的皂素含量。

10. 发明申请

US20150044351A1 METHODS AND COMPOSITIONS FOR MILKSHAKE PREPARATION 审中-公开
标题翻译：用于制备乳汁的方法和组合物
公开(公告)号：US20150044351A1
公开(公告)日：2015-02-12
申请号：US14454597
申请日：2014-08-07
申请人： ENODIS CORPORATION
发明人： Honor Luiz BRANDAO , Sheri NOORDHOF , Alison CULLIN , Kim MILLER-BOIVIN , Ryan BARLOW
IPC分类号： A23C9/154 , A23C9/156
CPC分类号： A23C9/1544 , A23C9/156 , A23C2210/30 , A23G9/045 , A23G9/12 , A23G9/34 , A23G9/46 , G06Q10/04
摘要： The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to prepare and store frozen dairy products such as ice cream beforehand. A milkshake can be prepared by blending ice, the dairy base formulation, and a flavor. The resulting milkshake has desirable organoleptic properties.
摘要翻译：该方法和乳制品制剂允许用户以更一致的方式，更快速地并且以比目前可用的制剂和方法更低的成本来制备奶昔。乳制品基础配方不需要预先准备和储存冰淇淋等冷冻乳制品。可以通过混合冰，乳制品配方和风味来制备奶昔。所得奶昔具有理想的感官特性。

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