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公开(公告)号：US10285419B2
公开(公告)日：2019-05-14
申请号：US15189253
申请日：2016-06-22
摘要： Heat exchange devices, including aseptic cooler devices, and systems including same are provided. Methods of using heat exchange device are also provided. In a general embodiment, the present disclosure provides heat exchangers having an open chamber configuration and including a first section containing a cooling or heating media and a second section containing a food product. The first section includes a level detecting device that is configured to maintain a level of cooling or heating media in the first section, while preventing the cooling or heating media from pressurizing the first section. The open chamber configuration provides an air break at a top portion of the first section that ensures that the cooling or heating media entering the first section is at, or close to, atmospheric pressure.
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公开(公告)号：US20100297329A1
公开(公告)日：2010-11-25
申请号：US12520200
申请日：2007-12-20
CPC分类号： A23C9/1504 , A23C9/156 , A23D7/0056 , A23D7/02 , A23D7/04 , A23V2002/00 , A23V2300/41
摘要： The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10 s.
摘要翻译： 本发明涉及一种搁置稳定的传播，其包括脂肪含量为2至25重量％，含水量为15至35重量％的增甜炼乳和至少一种以2％至30％的比例加入的感官改良食品，通过 重量，优选5％至15％重量，其中涂料基本上不含乳化剂和增稠剂，不是焦糖化的并且通过剪切增稠，使得其具有对应于在25℃下测量的至少20g的最大压缩力的坚固度 C.通过装配有5kg称重传感器和20mm直径的气缸探头的纹理分析仪，在10秒内以恒定速度1mm / s穿透样品。
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公开(公告)号：US20070264406A1
公开(公告)日：2007-11-15
申请号：US11764707
申请日：2007-06-18
申请人： Ernst Beutler , Marlou Constantino
发明人： Ernst Beutler , Marlou Constantino
IPC分类号： A23L1/00
CPC分类号： A23C9/1544 , A23C9/1524 , A23C2210/30 , A23P30/40 , A23V2002/00 , A23V2250/5086 , A23V2250/51082 , A23V2200/246
摘要： The invention concerns a shelf stable mousse that is a food composition based on sweetened condensed milk which is aerated with an inert gas. The food composition contains a foam stabilizer, for example a hydrocolloid, and has a fat content of less than 25% by weight.
摘要翻译： 本发明涉及一种搁置稳定的摩丝，其是基于用惰性气体充气的甜炼乳的食物组合物。 食品组合物含有泡沫稳定剂，例如水胶体，脂肪含量小于25重量％。
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公开(公告)号：US5807602A
公开(公告)日：1998-09-15
申请号：US557071
申请日：1996-02-22
申请人： Ernst Beutler , Stefan Bodenstab , Brigitte Gredt-Vogel , Michel John Arthur Groux , Martinas Kuslys , Peter Marwood , Michael Schwan
发明人： Ernst Beutler , Stefan Bodenstab , Brigitte Gredt-Vogel , Michel John Arthur Groux , Martinas Kuslys , Peter Marwood , Michael Schwan
摘要： The invention concerns a process for the preparation of a finely divided soya product, wherein: a) soya beans are dehulled dry, b) the said beans are milled continuously for a short period in the presence of hot water, c) this milled material is heat treated at a temperature above 148.degree. C., the minimum residence time at 148.degree. C. being 30 sec and the minimum residence time at higher temperatures being shorter and d) this suspension is immediately passed through a back-pressure valve.
摘要翻译： PCT No.PCT / CH95 / 00066 Sec。 371日期1996年2月22日 102（e）日期1996年2月22日PCT 1995年3月27日PCT PCT。 公开号WO95 / 26144 PCT 日期1995年10月5日本发明涉及一种制备细碎大豆制品的方法，其中：a）大豆脱壳干燥，b）所述豆在热水存在下连续研磨短时间，c ），该研磨材料在高于148℃的温度下进行热处理，在148℃下的最小停留时间为30秒，较高温度下的最短停留时间较短，d）将该悬浮液立即通过背板， 压力阀。
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公开(公告)号：US20080050492A1
公开(公告)日：2008-02-28
申请号：US11863991
申请日：2007-09-28
申请人： Ernst Beutler , Michel Groux
发明人： Ernst Beutler , Michel Groux
IPC分类号： A23L1/236
摘要： The invention relates to a reduced-calorie sweetened condensed milk having a shelf life stability that is equal to that of standard sweetened condensed milk. The invention also relates to a method for manufacturing such a product.
摘要翻译： 本发明涉及一种具有等于标准甜炼乳的保质期稳定性的低热量甜味炼乳。 本发明还涉及制造这种产品的方法。
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6.发明授权Strains of lactobacillus helveticus for forming exclusively L(+) lactic acid in milk 失效用于在牛奶中仅形成L（+）乳酸的瑞士乳杆菌菌株
公开(公告)号：US6156353A
公开(公告)日：2000-12-05
申请号：US336099
申请日：1999-06-18
CPC分类号： C12R1/225 , A23C9/1232 , A23C9/1234 , C12R1/46 , A23Y2220/39 , A23Y2240/75 , Y10S426/80 , Y10S426/801 , Y10S435/853
摘要： Strains of L. helveticus which form exclusively L(+) lactic acid in milk, particularly deposited strains CNCM I-1154, CNCM I-1155 and CNCM I-1156. The strains are employed to prepare an acidified milk product.
摘要翻译： 在牛奶中专门生成L（+）乳酸的特别是沉积菌株CNCM I-1154，CNCM I-1155和CNCM I-1156的瑞士乳杆菌菌株。 使用菌株来制备酸化乳制品。
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公开(公告)号：US5972393A
公开(公告)日：1999-10-26
申请号：US965202
申请日：1992-10-23
CPC分类号： C12R1/225 , A23C9/1232 , A23C9/1234 , C12R1/46 , A23Y2220/39 , A23Y2240/75 , Y10S426/80 , Y10S426/801 , Y10S435/853
摘要： A dehydrated acidified milk product is made by preparing an aqueous composition containing milk protein and having a dry matter content of from 10% to 40% by weight. The aqueous composition is inoculated with a strain of L. helveticus which exclusively forms lactic acid L(+) and a strain of S. thermophilus and fermented to obtain a fermented composition having a pH of from 4 to 5. The fermented composition is dried to obtain the dehydrated acidified product.
摘要翻译： 通过制备含有乳蛋白质并且干物质含量为10重量％至40重量％的含水组合物制备脱水酸化乳制品。 水性组合物用唯一形成乳酸L（+）和嗜热链球菌菌株的瑞士乳杆菌菌株接种，发酵得到pH为4〜5的发酵组合物。将发酵的组合物干燥至 得到脱水酸化产物。
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8.发明申请公开(公告)号：US20150313272A1
公开(公告)日：2015-11-05
申请号：US14413348
申请日：2012-07-12
申请人： Yingchang Han , Ernst Beutler
发明人： Yingchang Han , Ernst Beutler
CPC分类号： A23L3/00 , A23L2/02 , A23L2/42 , A23L3/001 , A23V2002/00 , B65B3/04 , B65B55/12 , B65B55/14 , B65B2220/14 , B67C3/204 , B67C3/22 , B67C2003/228
摘要： Method and apparatus of producing sterile liquid food products are provided. The method comprising the steps of: aseptically sterilizing heat sensitive food materials using a sterile filter; filling an aseptic container having a plastic member with the sterilized heat sensitive materials; heat sterilizing non-heat sensitive food materials using a sterilization process in a production line; connecting the filled aseptic container to the product line using a heat sealer that creates a sterile connection between the plastic member of the aseptic container and a fluid flow path into the production line; feeding the sterilized heat sensitive food materials through a dosing valve and mixing the sterilized heat sensitive food material with the non-heat sensitive food materials that have been sterilized; and filling a second container with the mixture.
摘要翻译： 提供生产无菌液体食品的方法和设备。 该方法包括以下步骤：使用无菌过滤器对热敏食品进行无菌灭菌; 用灭菌的热敏材料填充具有塑料构件的无菌容器; 在生产线上使用灭菌工艺对非热敏食品进行热灭菌; 使用热封机将填充的无菌容器连接到产品线，该热封机在无菌容器的塑料构件和流入生产线的流体流动路径之间产生无菌连接; 通过计量阀向灭菌的热敏食物材料供料，并将灭菌的热敏食品与已经灭菌的非热敏食品混合; 并用混合物填充第二容器。
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公开(公告)号：US20090004344A1
公开(公告)日：2009-01-01
申请号：US11994898
申请日：2006-06-26
CPC分类号： A23C9/1504
摘要： The present invention provides a dairy based spreadable product that does not need any emulsifying or thickening additives. This shelf stable spread includes sweetened condensed milk having a fat content of 2 to 25% by weight and a water content of 15 to 35% by weight. It is substantially free of emulsifiers and thickeners, not caramelized and thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured by a Texture Analyser TA.HDi equipped with a 5 kg load cell.
摘要翻译： 本发明提供了不需要任何乳化剂或增稠剂的乳制品可铺展产品。 这种搁置稳定的包装包括脂肪含量为2至25重量％，水含量为15至35重量％的甜炼乳。 它基本上不含乳化剂和增稠剂，不通过剪切焦糖化和增稠，使得其具有对应于通过装备有5kg称重传感器的纹理分析仪TA.HDi测量的至少20g的最大压缩力的坚固度。
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公开(公告)号：US09572366B2
公开(公告)日：2017-02-21
申请号：US14007263
申请日：2012-03-09
CPC分类号： A23L3/22 , A23B7/0053 , A23B7/0408 , A23C3/033 , A23C3/045 , A23L3/361 , A23V2002/00 , F28D7/024 , F28D2021/0042 , F28F2265/12 , F28F2265/14
摘要： Heat exchange devices, including aseptic cooler devices, and systems including same are provided. Methods of using heat exchange device are also provided. In a general embodiment, the present disclosure provides heat exchangers having an open chamber configuration and including a first section containing a cooling or heating media and a second section containing a food product. The first section includes a level detecting device that is configured to maintain a level of cooling or heating media in the first section, while preventing the cooling or heating media from pressurizing the first section. The open chamber configuration provides an air break at a top portion of the first section that ensures that the cooling or heating media entering the first section is at, or close to, atmospheric pressure.
摘要翻译： 提供了包括无菌冷却器装置的热交换装置和包括其的系统。 还提供了使用热交换装置的方法。 在一般实施例中，本公开提供具有开放室构造并且包括含有冷却或加热介质的第一部分和包含食品的第二部分的热交换器。 第一部分包括液位检测装置，其被配置为在第一部分保持冷却或加热介质的水平，同时防止冷却或加热介质对第一部分加压。 开放室构造在第一部分的顶部提供空气断裂，确保进入第一部分的冷却或加热介质处于或接近大气压力。
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