公开(公告)号：US20140287091A1

公开(公告)日：2014-09-25

申请号：US14233829

申请日：2012-07-19

申请人： Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer ,  Hendrik Eyselee

发明人： Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer ,  Hendrik Eyselee

IPC分类号： A23G4/04 ,  A23G4/18

CPC分类号： A23G4/04 ,  A23G3/0019 ,  A23G3/0236 ,  A23G4/18 ,  A23G7/0093 ,  A23G7/02

摘要： Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

摘要翻译： 公开了一种用于形成和冷却牙龈的系统，所述系统包括成形系统，所述成形系统构造成将所述牙龈定尺寸以包括基本上均匀的厚度;冷却装置，其与所述成形系统成一直线设置并且被构造成从所述成形系统连续接收所述牙龈 在冷却装置的入口处形成系统;以及多通道输送系统，其构造成将所述胶从所述入口点连续输送到所述冷却装置的出口点，所述成形系统和所述冷却装置被配置为形成和冷却 口香糖在离开冷却装置的出口点时处于堆放或收集的状态。

公开(公告)号：US11122815B2

公开(公告)日：2021-09-21

申请号：US14233829

申请日：2012-07-19

申请人： Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer ,  Hendrik Eyselee

发明人： Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer ,  Hendrik Eyselee

IPC分类号： A23G4/04 ,  A23G4/18 ,  A23G3/02 ,  A23G3/34 ,  A23G7/02 ,  A23G7/00

摘要： Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

公开(公告)号：US20110020495A1

公开(公告)日：2011-01-27

申请号：US12824502

申请日：2010-06-28

申请人： Alan Frederick Wolfschoon-Pombo ,  Hendrik Eyselee ,  Antonio Martinez Fernandez ,  Neil Griffith Douglas

发明人： Alan Frederick Wolfschoon-Pombo ,  Hendrik Eyselee ,  Antonio Martinez Fernandez ,  Neil Griffith Douglas

IPC分类号： A23C19/076 ,  A23C19/02

CPC分类号： A23C19/082 ,  A23C13/16 ,  A23C19/045 ,  A23C2210/202

摘要： A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet (i.e., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged resulting in a high fat cream cheese product having a fat content greater than about 20%.

摘要翻译： 一种制备具有增强的奶油质地的高脂奶油干酪产品的方法。 可以将乳源和任选的脂肪源组合以形成具有约7％或更低的第一脂肪水平的标准化乳基质，然后用​​细菌起始培养物接种并发酵。 发酵后，可以提供任选的pH调节步骤，并且可以通过添加甜味（即未发酵的）混合物来调节pH。 然后将发酵乳基质进行超滤，并且超滤浓缩物具有大于第一脂肪水平的第二脂肪水平和高达约20％的超滤浓缩物。 将超滤浓缩物与脂肪含量大于约20％的酸奶油组合，然后将合并的混合物加热，均化并包装，得到脂肪含量大于约20％的高脂奶油干酪产品。