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    • 3. 发明申请
    • Frozen additive for use with a heated beverage
    • 用于加热饮料的冷冻添加剂
    • US20050163892A1
    • 2005-07-28
    • US10767002
    • 2004-01-28
    • Robert BreslowMonica Breslow
    • Robert BreslowMonica Breslow
    • A23B4/00A23F5/24A23F5/46A23L2/12C12C5/02
    • A23L2/385A23F5/243A23F5/46A23L2/12A23L2/52A23L2/56
    • Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a container holding a heated beverage with a first concentration of ingredients and a frozen additive with a second concentration of ingredients. In the system the second concentration of ingredients is substantially the same as the first concentration of ingredients. Also disclosed is a method of cooling a heated beverage including the steps of: providing a heated beverage having a first concentration of ingredients; providing a frozen additive having a second concentration of ingredients; and combining the heated beverage and the frozen additive to form a beverage having a third concentration of ingredients, wherein the third concentration of ingredients is substantially the same as the first concentration of materials.
    • 公开了一种与加热饮料一起使用的冷冻添加剂,其包括由与加热饮料基本相同的成分制成的冷冻液体。 还公开了一种用于冷却加热饮料的系统,该系统包括容纳具有第一浓度成分的加热饮料和具有第二浓度成分的冷冻添加剂的容器。 在该系统中,成分的第二浓度基本上与成分的第一浓度相同。 还公开了一种冷却加热饮料的方法,包括以下步骤:提供具有第一浓度成分的加热饮料; 提供具有第二浓度成分的冷冻添加剂; 以及将加热的饮料和冷冻添加剂组合以形成具有第三浓度成分的饮料,其中第三浓度的成分与第一种浓度的物质基本上相同。
    • 4. 发明授权
    • Fruit juice mix for whipped and/or frozen applications
    • 用于搅打和/或冷冻应用的果汁混合物
    • US4816283A
    • 1989-03-28
    • US872703
    • 1986-06-10
    • Bill R. WadeThelma L. Wade
    • Bill R. WadeThelma L. Wade
    • A23G3/00A23B7/04A23G3/34A23G9/32A23G9/42A23G9/44A23G9/46A23G9/52A23L2/02A23L2/12A23L2/38A23L2/52A23G9/00
    • A23G9/42A23B7/04A23B7/0433A23G9/46A23L2/12A23L2/38A23L2/52
    • A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to about 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend. Moreover, the fruit juice mix can be frozen to form a hard pack material that can be stored at lower temperatures, usually minus 18.degree. C. and lower for days and then be warmed to minus 5.degree. to minus 10.degree. C. and be scooped out to be served and eaten without the appearance of being to icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.
    • 一种适用于硬包装产品的果汁混合物,其基本上由含有至少一种果汁来源的天然成分与约0.05-1.5%重量的各种稳定剂和优选的0.30至0.60%的黄原胶混合而制成,基于混合物的总重量 。 一定量的水和其他成分,使得该混合物的白利糖度值大于约10至约35,更理想的结果为20至30,优选为20至25。将精制糖或玉米甜味剂加入或加入到 混合。 此外,果汁混合物可以冷冻形成硬包装材料,其可以在较低温度(通常为零下18摄氏度)下保存数天,然后加热至零下5度至零下10摄氏度并被舀取 出来服务和吃,没有外观冰冷,粗糙,脆弱或粘性,但表现出光滑,细致的奶油质地和相对于软包装具有优异的熔体特性。