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公开(公告)号：US20140113034A1
公开(公告)日：2014-04-24
申请号：US14126454
申请日：2012-05-22
Applicant: Beata Bartkowska , Richard Henry Luck , Lina Sun , Deborah Jane Noble nee Towell
Inventor： Beata Bartkowska , Richard Henry Luck , Lina Sun , Deborah Jane Noble nee Towell
CPC classification number: A23L5/32 , A21D13/33 , A23G9/04 , A23G9/42 , A23G9/485 , A23G9/506 , A23G2200/14 , A23G2220/20 , A23P30/10 , A23V2002/00
Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.
Abstract translation: 一种适用于容纳冷冻甜食的可食用容器，所述容器包含0.01重量％至15重量％的粘合剂和至少50重量％的干燥烘焙材料颗粒，其中所述颗粒的平均直径为0.001至5mm，水含量 为5重量％以下。 一种制备可食用容器的方法，该方法包括以下步骤：（a）将所需量的可食用容器成分加入到支撑模具中，所述成分包含0.01重量％至15重量％的粘合剂和至少50重量％ 可食用容器重量的干燥烘焙材料颗粒，其中颗粒的平均直径为0.001至5mm，水含量为至多5wt％; （b）将成形工具插入支撑模具中的成分中; 并且（c）还以超声频率振动成形工具以将成分形成为所需形状的可食用容器。
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公开(公告)号：US20140014132A1
公开(公告)日：2014-01-16
申请号：US14008429
申请日：2012-03-29
Applicant: Kitt Dupont
Inventor： Kitt Dupont
IPC: A23C3/07
CPC classification number: A23C3/073 , A23C7/00 , A23C19/097 , A23L3/30 , A23L5/32 , A61L2/025 , C12N7/00 , C12N13/00 , C12N2795/00061
Abstract: The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.
Abstract translation: 本发明涉及在液体如细菌生长培养基，牛奶和乳清中灭活噬菌体。
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23.发明申请公开(公告)号：US20130344208A1
公开(公告)日：2013-12-26
申请号：US14004290
申请日：2011-03-11
Applicant: Inderjit Singh
Inventor： Inderjit Singh
IPC: A23L1/01
CPC classification number: A23L1/0128 , A23L5/15 , A23L5/32 , F24C7/087 , H05B6/647
Abstract: A method and apparatus are disclosed for applying laser energy to a food product to effect cooking thereof. The energy can be applied with a laser emitter in proximity to the food product. The application of the energy can be controlled according to a profile so as to generate a plasma in and around the food product during a cooking period. The application of energy can be adjusted based on feedback associated with the controlled application of the energy to the food product.
Abstract translation: 公开了一种用于将激光能量施加到食品以实现其烹饪的方法和装置。 能量可以与食品附近的激光发射器一起施加。 可以根据轮廓来控制能量的施加，以便在烹饪期间在食品内和周围产生等离子体。 能量的应用可以根据与食品的能量受控应用相关的反馈进行调整。
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公开(公告)号：US08197873B2
公开(公告)日：2012-06-12
申请号：US11482652
申请日：2006-07-07
Applicant: Alphonse Cassone
Inventor： Alphonse Cassone
CPC classification number: A23L5/32
Abstract: A method of enhancing the flavor of food by exposing the food to acoustic waves from a low frequency sonic transducer immersed in liquid is provided. The liquid may be the food itself and/or the food may be positioned within a range between about ¼ inch and about 20 feet from the liquid-containing container, and is preferably exposed to waves at a frequency ranging between about 1 Hertz to about 1000 Hertz, optimally 600 Hz for approximately one minute to 24 hours, optimally about 30 minutes. The acoustically-treated food is also provided.
Abstract translation: 提供了一种通过将食物暴露于浸入液体中的低频声音换能器的声波来增强食物风味的方法。 液体可以是食物本身和/或食物可以定位在距离含液体容器约1/4英寸到约20英尺之间的范围内，并且优选以约1赫兹至约1000的频率暴露于波 赫兹，最佳600Hz约1分钟至24小时，最佳约30分钟。 还提供了声处理食品。
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公开(公告)号：US20110143000A1
公开(公告)日：2011-06-16
申请号：US12928628
申请日：2010-12-15
Applicant: Peter Depew Fiset
Inventor： Peter Depew Fiset
Abstract: An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties.
Abstract translation: 一种用于改变饮料（例如瓶子中的酒）的感官特性的装置和方法，所述装置具有至少一个光源，所述光源以强度和持续时间施加峰值波长，用于改变所述饮料的感官特性。
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Patent Agency Ranking
公开(公告)号：US07520212B2
公开(公告)日：2009-04-21
申请号：US10522360
申请日：2003-07-30
Applicant: Paul Smith , Justin Walshe
Inventor： Paul Smith , Justin Walshe
CPC classification number: B67D1/1275 , A23L5/32 , A23P30/40 , B67D1/06
Abstract: An apparatus for forming a head on a beverage using ultrasonic energy, the apparatus (10) including an hydrating means (20) such that a layer of water is provided to keep a platform (19), which is in turn coupled to an ultrasonic transducer, maintained in conductive contact with the, base (B) of a glass (G) of beverage. The water layer improves the transfer of ultrasonic energy to the beverage in the glass. Preferably the water layer is provided through a pump means coupled to a reservoir (30).
Abstract translation: 一种用于使用超声波能量在饮料上形成头部的装置，所述装置（10）包括水合装置（20），使得提供一层水以保持平台（19），所述平台又连接到超声换能器 保持与饮料玻璃（G）的基体（B）导电接触。 水层改善了超声波能量转移到玻璃杯中的饮料。 优选地，水层通过联接到储存器（30）的泵装置提供。
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公开(公告)号：US20080008796A1
公开(公告)日：2008-01-10
申请号：US11482652
申请日：2006-07-07
Applicant: Alphonse Cassone
Inventor： Alphonse Cassone
IPC: A23L3/32
CPC classification number: A23L5/32
Abstract: A method of enhancing the flavor of food by exposing the food to acoustic waves from a low frequency sonic transducer immersed in liquid is provided. The liquid may be the food itself and/or the food may be positioned within a range between about ¼ inch and about 20 feet from the liquid-containing container, and is preferably exposed to waves at a frequency ranging between about 1 Hertz to about 1000 Hertz, optimally 600 Hz for approximately one minute to 24 hours, optimally about 30 minutes. The acoustically-treated food is also provided.
Abstract translation: 提供了一种通过将食物暴露于浸入液体中的低频声音换能器的声波来增强食物风味的方法。 液体可以是食物本身和/或食物可以定位在距离含液体容器约1/4英寸到约20英尺之间的范围内，并且优选以约1赫兹至约1000的频率暴露于波 赫兹，最佳600Hz约1分钟至24小时，最佳约30分钟。 还提供了声处理食品。
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公开(公告)号：US20070264396A1
公开(公告)日：2007-11-15
申请号：US11810412
申请日：2007-06-05
Applicant: Wilhelmus Wilbers
Inventor： Wilhelmus Wilbers
Abstract: Baking apparatus for baking edible products located on a conveying surface and preferably traveling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a glass casing. The baking apparatus further comprises monitoring means for monitoring breakage of the casings of the infrared radiators. The invention also relates to a method for baking an edible product by means of an electric infrared radiator having a breakable casing.
Abstract translation: 烘焙设备，用于烘烤位于输送表面上并且优选沿着输送轨道行进的可食用产品，包括布置在输送轨道上方的多个电红外辐射器。 红外辐射器各自包括至少一个螺旋细丝，其具有气密的红外辐射透射的易断裂的外壳，特别是玻璃外壳。 烘烤装置还包括用于监测红外线辐射器的壳体断裂的监视装置。 本发明还涉及一种通过具有易断裂壳体的电红外辐射器烘烤可食用产品的方法。
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公开(公告)号：US20060110503A1
公开(公告)日：2006-05-25
申请号：US10531885
申请日：2003-11-03
Applicant: Darren Bates , Warwick Bagnall , Michael Bridges
Inventor： Darren Bates , Warwick Bagnall , Michael Bridges
IPC: A23L3/30
Abstract: A method for modifying the viscosity of pureed vegetable matter, said method including the step of applying relatively low-frequency ultrasonic energy (having a frequency in the range from about 16 kHz to 100 kHz) to said puree via a sonotrode in a manner such that cavitation of a water fraction in said puree is induced, and the cellular structure and cell wall material of the vegetable matter are degraded, thereby to increase the viscosity of said puree.
Abstract translation: 一种用于改变纯化植物物质的粘度的方法，所述方法包括以下方式施加相对低频超声波能量（具有在约16kHz至100kHz范围内的频率范围为约16kHz至100kHz）到所述泥浆的步骤， 诱导所述泥浆中水分的空化，植物物质的细胞结构和细胞壁材料降解，从而增加所述泥浆的粘度。
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公开(公告)号：US20050229674A1
公开(公告)日：2005-10-20
申请号：US10522360
申请日：2003-07-30
Applicant: Paul Smith , Justin Walshe
Inventor： Paul Smith , Justin Walshe
CPC classification number: B67D1/1275 , A23L5/32 , A23P30/40 , B67D1/06
Abstract: An apparatus for forming a head on a beverage using ultrasonic energy, the apparatus (10) including an hydrating means (20) such that a layer of water is provided to keep a platform (19), which is in turn coupled to an ultrasonic transducer, maintained in conductive contact with the, base (B) of a glass (G) of beverage. The water layer improves the transfer of ultrasonic energy to the beverage in the glass. Preferably the water layer is provided through a pump means coupled to a reservoir (30).
Abstract translation: 一种用于使用超声波能量在饮料上形成头部的装置，所述装置（10）包括水合装置（20），使得提供一层水以保持平台（19），所述平台又连接到超声换能器 保持与饮料玻璃（G）的基体（B）导电接触。 水层改善了超声波能量转移到玻璃杯中的饮料。 优选地，水层通过联接到储存器（30）的泵装置提供。
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