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1. 发明申请

WO2010098851A3 SYSTEM AND METHOD OF TEMPERATURE ADJUSTMENT AND CONTROL OF FOOD PROCESSING/DISPENSING SYSTEM OR APPARATUS 审中-公开
标题翻译：食品加工/分配系统或装置的温度调节和控制系统和方法
公开(公告)号：WO2010098851A3
公开(公告)日：2011-10-20
申请号：PCT/US2010000554
申请日：2010-02-25
申请人： MOOBELLA INC , PENDERGAST SEAN A , MOYSEY STEVEN P
发明人： PENDERGAST SEAN A , MOYSEY STEVEN P
IPC分类号： G05D23/19 , A23G9/00 , A23G9/04 , A23G9/28 , G05D23/22
CPC分类号： A23G9/28 , A23G9/045 , G05D23/1902 , G05D23/1917 , G05D23/22
摘要： The invention is directed to improvements to the temperature control systems and methods used within a food processing and dispensing device. Specifically, the present invention measures, by a thermocouple assembly, the actual temperature of food product ingredients and transmits one or more signals to a CPU. The signals represent the actual temperature of the one or more food product ingredients measured by the first thermocouple assembly. Then the CPU employs one or more look-up tables within the CPU to determine a set point temperature of a food processing surface. The system and/or method measures the actual temperature of the food processing surface, using a second thermocouple assembly, and transmits one or more signals to the CPU representing the actual temperature of the food processing surface. The temperature of the food processing surface is then dynamically adjusted to the determined set point to offset the temperature of the food product ingredients.
摘要翻译：本发明涉及对食品加工和分配装置内使用的温度控制系统和方法的改进。具体地，本发明通过热电偶组件来测量食品成分的实际温度，并将一个或多个信号传送到CPU。信号表示由第一热电偶组件测量的一种或多种食品成分的实际温度。然后，CPU使用CPU内的一个或多个查找表来确定食品加工表面的设定点温度。该系统和/或方法使用第二热电偶组件来测量食品加工表面的实际温度，并将表示食品加工表面的实际温度的一个或多个信号传送到CPU。然后将食品加工表面的温度动态地调整到确定的设定点以抵消食品成分的温度。

2. 发明申请

WO2010110921A1 FROZEN DESSERT COMPOSITIONS HAVING INCREASED OVERRUN PERCENTAGE 审中-公开
标题翻译：具有增加的超过百分比的冷冻DESSERT组合物
公开(公告)号：WO2010110921A1
公开(公告)日：2010-09-30
申请号：PCT/US2010/000924
申请日：2010-03-26
申请人： MOOBELLA, INC. , RUDOLPH, Marvin, J.
发明人： RUDOLPH, Marvin, J.
IPC分类号： A23G9/32
CPC分类号： A23G9/32 , A23G9/04 , A23G9/44 , A23G9/46
摘要： The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.
摘要翻译：本发明利用与酸性剂配制的基础混合物，使得当加工成冷冻甜食产品时，基础混合物提供增加的超过百分比，而不增加生产成本。基础混合物组分可以包括任何合适的食物组分，例如一种或多种乳制品组分（例如牛奶或奶油），糖和/或玉米糖浆组分，蛋组分，水，稳定剂，增稠剂和/ 或类似物。在本发明的说明性实施方案中，基础混合物可以可选地包括非乳制成分，例如豆奶和/或大豆蛋白。此外，基础混合物还可以包括酸性试剂，以将pH降低至导致所得冷冻甜点产品的超过百分比增加的水平，同时保持冷冻甜点产品所需的稠度和风味。

3. 发明申请

WO2010098851A9 SYSTEM AND METHOD OF TEMPERATURE ADJUSTMENT AND CONTROL OF FOOD PROCESSING/DISPENSING SYSTEM OR APPARATUS 审中-公开
公开(公告)号：WO2010098851A9
公开(公告)日：2010-09-02
申请号：PCT/US2010/000554
申请日：2010-02-25
申请人： MOOBELLA, INC. , PENDERGAST, Sean, A. , MOYSEY, Steven, P.
发明人： PENDERGAST, Sean, A. , MOYSEY, Steven, P.
IPC分类号： G01N33/02
摘要： The invention is directed to improvements to the temperature control systems and methods used within a food processing and dispensing device. Specifically, the present invention measures, by a thermocouple assembly, the actual temperature of food product ingredients and transmits one or more signals to a CPU. The signals represent the actual temperature of the one or more food product ingredients measured by the first thermocouple assembly. Then the CPU employs one or more look-up tables within the CPU to determine a set point temperature of a food processing surface. The system and/or method measures the actual temperature of the food processing surface, using a second thermocouple assembly, and transmits one or more signals to the CPU representing the actual temperature of the food processing surface. The temperature of the food processing surface is then dynamically adjusted to the determined set point to offset the temperature of the food product ingredients.

4. 发明申请

WO2010098851A2 SYSTEM AND METHOD OF TEMPERATURE ADJUSTMENT AND CONTROL OF FOOD PROCESSING/DISPENSING SYSTEM OR APPARATUS 审中-公开
标题翻译：用于食品加工/分配系统或设备的温度调节和控制的系统和方法
公开(公告)号：WO2010098851A2
公开(公告)日：2010-09-02
申请号：PCT/US2010000554
申请日：2010-02-25
申请人： MOOBELLA INC , PENDERGAST SEAN A , MOYSEY STEVEN P
发明人： PENDERGAST SEAN A , MOYSEY STEVEN P
IPC分类号： G01N33/02
CPC分类号： A23G9/28 , A23G9/045 , G05D23/1902 , G05D23/1917 , G05D23/22
摘要： The invention is directed to improvements to the temperature control systems and methods used within a food processing and dispensing device. Specifically, the present invention measures, by a thermocouple assembly, the actual temperature of food product ingredients and transmits one or more signals to a CPU. The signals represent the actual temperature of the one or more food product ingredients measured by the first thermocouple assembly. Then the CPU employs one or more look-up tables within the CPU to determine a set point temperature of a food processing surface. The system and/or method measures the actual temperature of the food processing surface, using a second thermocouple assembly, and transmits one or more signals to the CPU representing the actual temperature of the food processing surface. The temperature of the food processing surface is then dynamically adjusted to the determined set point to offset the temperature of the food product ingredients.
摘要翻译：本发明涉及对食品加工和分配装置内使用的温度控制系统和方法的改进。具体而言，本发明通过热电偶组件测量食品成分的实际温度并将一个或多个信号传输至CPU。信号表示由第一热电偶组件测量的一种或多种食品成分的实际温度。然后，CPU使用CPU内的一个或多个查找表来确定食品加工表面的设定点温度。该系统和/或方法使用第二热电偶组件测量食品加工表面的实际温度，并且将表示食品加工表面的实际温度的一个或多个信号传送到CPU。然后将食品加工表面的温度动态调节至确定的设定点以抵消食品成分的温度。

5. 发明申请

WO2010098855A3 APPARATUS AND METHOD FOR ENHANCING FOOD PRODUCT OVERRUN PRODUCED IN FOOD PROCESSING SYSTEM OR APPARATUS 审中-公开
标题翻译：用于增强食品加工系统或设备中产生的食物产品超量的装置和方法
公开(公告)号：WO2010098855A3
公开(公告)日：2010-11-04
申请号：PCT/US2010000559
申请日：2010-02-25
申请人： MOOBELLA INC , PENDERGAST SEAN A , MOYSEY STEVEN P
发明人： PENDERGAST SEAN A , MOYSEY STEVEN P
IPC分类号： A23G9/20 , A23P30/40 , A23G9/28
CPC分类号： A23G9/20 , A23G9/22 , A23G9/28 , A23G9/281
摘要： The invention provides a technique for enhancing food product overrun. Specifically, the illustrative embodiment of the present invention provides a system having a base mix input assembly and a base mix delivery assembly. The input assembly comprises a gas input conduit connected to a gas supply source and a fluid junction, such as a crow's foot junction. The conduit delivers gas into the fluid junction so that the gas may be combined with a base mix supply. The base mix and gas flow through the fluid junction to blend the base mix with flavorings and to aerate the base mix. The base mix input assembly connects to a base mix delivery assembly via the fluid junction. The base mix delivery assembly includes a delivery tube connected to the fluid junction and a delivery tube outlet.
摘要翻译：本发明提供了用于增强食品膨胀的技术。具体而言，本发明的说明性实施例提供了一种具有基础混合物输入组件和基础混合物输送组件的系统。输入组件包括连接到气体供应源和流体连接处的气体输入导管，例如乌鸦足连接处。导管将气体输送到流体接头中，使得气体可以与基础混合物供应结合。基础混合物和气体流过流体接头以将基础混合物与调味剂混合并使基础混合物充气。基础混合物输入组件通过流体连接点连接到基础混合物输送组件。基础混合物输送组件包括连接到流体接头的输送管和输送管出口。

6. 发明申请

WO2010110915A1 FOOD COMPOSITIONS COMPROMISING DRIED PROBIOTICS, METHODS OF MANUFACTURE AND USES THEREOF 审中-公开
标题翻译：食品组合物包含干燥的生物制品，其制造方法及其用途
公开(公告)号：WO2010110915A1
公开(公告)日：2010-09-30
申请号：PCT/US2010/000917
申请日：2010-03-26
申请人： MOOBELLA, INC. , RUDOLPH, Marvin, J.
发明人： RUDOLPH, Marvin, J.
IPC分类号： A23G9/52 , A23G9/36 , A23L1/30 , A23C9/20 , A23C9/123
CPC分类号： A23C9/1232 , A23C9/1307 , A23C9/16 , A23C9/203 , A23G9/363 , A23G9/52 , A23G2200/02 , A23L33/135 , A23V2002/00 , A23Y2220/77 , A23Y2240/75 , A23Y2300/00 , A23V2200/3204 , A23V2200/08
摘要： The present invention is directed to a food composition including an edible base mix component and a dried probiotic component which that may be stored at room temperature and converted to a frozen dessert with minimal effects to the viability of probiotics. Accordingly, a consumer ingesting the frozen dessert is provided with a beneficial amount of viable probiotics. Also provided herein are one or more methods for manufacturing the food compositions and using the subject food composition in frozen dessert products.
摘要翻译：本发明涉及包含可食用基础混合物组分和干燥的益生菌组分的食物组合物，其可以在室温下储存并转化成冷冻甜点，对益生菌的活力影响最小。因此，摄取冷冻甜点的消费者具有有益量的可行益生菌。本文还提供了一种或多种用于制造食物组合物的方法以及在冷冻甜点产品中使用主题食品组合物。

7. 发明申请

WO2010098855A2 APPARATUS AND METHOD FOR ENHANCING FOOD PRODUCT OVERRUN PRODUCED IN FOOD PROCESSING SYSTEM OR APPARATUS 审中-公开
标题翻译：用于增强在食品加工系统或设备中生产的食物产品的装置和方法
公开(公告)号：WO2010098855A2
公开(公告)日：2010-09-02
申请号：PCT/US2010/000559
申请日：2010-02-25
申请人： MOOBELLA, INC. , PENDERGAST, Sean, A. , MOYSEY, Steven, P.
发明人： PENDERGAST, Sean, A. , MOYSEY, Steven, P.
IPC分类号： A23G9/20 , A23G9/28
CPC分类号： A23G9/20 , A23G9/22 , A23G9/28 , A23G9/281
摘要： The invention provides a technique for enhancing food product overrun. Specifically, the illustrative embodiment of the present invention provides a system having a base mix input assembly and a base mix delivery assembly. The input assembly comprises a gas input conduit connected to a gas supply source and a fluid junction, such as a crow's foot junction. The conduit delivers gas into the fluid junction so that the gas may be combined with a base mix supply. The base mix and gas flow through the fluid junction to blend the base mix with flavorings and to aerate the base mix. The base mix input assembly connects to a base mix delivery assembly via the fluid junction. The base mix delivery assembly includes a delivery tube connected to the fluid junction and a delivery tube outlet.
摘要翻译：本发明提供了一种增强食品超标的技术。具体地，本发明的说明性实施例提供了一种具有基础混合输入组件和基础混合物输送组件的系统。输入组件包括连接到气体供应源的气体输入导管和诸如乌鸦脚结的流体结。导管将气体输送到流体结中，使得气体可以与基础混合物供应组合。基础混合物和气体流过流体结，以将基础混合物与调味剂混合并使基础混合物充气。基础混合输入组件经由流体结连接到基础混合物输送组件。基础混合物输送组件包括连接到流体连接处的输送管和输送管出口。

8. 发明申请

WO2010098850A1 APPARATUS AND METHOD OF REDUCING CARRY OVER IN FOOD PROCESSING SYSTEMS AND METHODS 审中-公开
标题翻译：减少食品加工系统和方法的装置和方法
公开(公告)号：WO2010098850A1
公开(公告)日：2010-09-02
申请号：PCT/US2010/000553
申请日：2010-02-25
申请人： MOOBELLA, INC. , PENDERGAST, Sean, A. , MOYSEY, Steven, P. , MON, Patrick
发明人： PENDERGAST, Sean, A. , MOYSEY, Steven, P. , MON, Patrick
IPC分类号： A23G9/28 , A23G9/30
CPC分类号： A23G9/28 , A23G9/282 , A23G9/30
摘要： The present invention relates generally to a system and method of removing or at least minimizing carry over (102) along food contact surfaces of a food processing and dispensing system. Specifically, data including color information related a first food product may be received and stored on a CPU (118). When the presence of carry over on the food contact surface (104) is detected the CPU utilizes color information related to a second food product to determine whether to implement a purge cycle to remove the carry over along the food contact surface before the production of the second food products based on a calculated color variance between received color information related the first food product and received color information related to the second food product. If the calculated color variance is outside a predetermined range of values, the system (100) implements a purge cycle before producing the second food product on the food contact surface.
摘要翻译：本发明一般涉及一种去除或至少最小化沿着食品加工和分配系统的食物接触表面的携带（102）的系统和方法。具体而言，包含与第一食品相关的颜色信息的数据可以被接收并存储在CPU（118）上。当检测到食物接触表面（104）上携带的存在时，CPU利用与第二食品相关的颜色信息来确定是否实施清洗循环以在生产之前沿着食物接触表面去除携带物基于与所述第一食品相关的所接收的颜色信息和与所述第二食品相关的所接收的颜色信息之间的计算的颜色差异的第二食品。如果计算出的颜色方差在值的预定范围之外，则系统（100）在食物接触表面上产生第二食品之前实施清洗循环。

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