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公开(公告)号：US10058109B2
公开(公告)日：2018-08-28
申请号：US14755379
申请日：2015-06-30
发明人： Martin Diekhaus
IPC分类号： A23G1/40 , A23G1/46 , A23G3/32 , A23G3/42 , A23G3/46 , A23G3/34 , A23G1/00 , A23G1/56 , A23G1/30
CPC分类号： A23G3/0014 , A23G1/0009 , A23G1/305 , A23G1/40 , A23G1/46 , A23G1/56 , A23G3/343 , A23G3/42 , A23G3/46 , A23G2200/12
摘要： Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.
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公开(公告)号：US10440973B2
公开(公告)日：2019-10-15
申请号：US14692288
申请日：2015-04-21
发明人： Martin Diekhaus
摘要： A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 μm, which has a shelf life of at least 4 weeks, but does not contain preservatives.
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公开(公告)号：US20160000112A1
公开(公告)日：2016-01-07
申请号：US14755379
申请日：2015-06-30
发明人： Martin Diekhaus
CPC分类号： A23G3/0014 , A23G1/0009 , A23G1/305 , A23G1/40 , A23G1/46 , A23G1/56 , A23G3/343 , A23G3/42 , A23G3/46 , A23G2200/12
摘要： Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.
摘要翻译： 提出的是焦糖前体和含巧克力的焦糖前体，其具有低粘度和易于分配，泵和米，但是以使所得焦糖或含巧克力的焦糖具有足够高的粘度的方式在煮沸时变稠，以及 也是其制造方法。
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公开(公告)号：US20160255849A1
公开(公告)日：2016-09-08
申请号：US15053566
申请日：2016-02-25
发明人： Martin Diekhaus , Carolin Drunat
CPC分类号： A23C9/16 , A23C1/01 , A23C1/08 , A23C9/152 , A23C9/1528 , A23G9/32 , A23G9/327 , A23G9/34 , A23G9/40 , A23G9/52 , A23V2002/00
摘要： What is proposed is a food composition in powder form, obtainable by subjecting a preparation comprising or consisting of (i) carbohydrates, (ii) lipids, (iii) milk products and (iv) emulsifiers (a) first to a temperature treatment, (b) homogenizing the temperature-treated product, (c) concentrating the homogenized product, (d) crystallizing the concentrated product, (e) and freeing the crystallized product from residual water on a vacuum belt dryer.
摘要翻译： 提出的是粉末形式的食物组合物，其可通过将包含（i）碳水化合物，（ii）脂质，（iii）乳制品和（iv）乳化剂（a））或（iv）乳化剂（a）或（iv）的制剂首先进行至温度处理 b）均化温度处理产物，（c）浓缩均质产物，（d）使浓缩产物结晶，（e）并在真空带式干燥器上从残余水中释出结晶产物。
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公开(公告)号：US20150327563A1
公开(公告)日：2015-11-19
申请号：US14714783
申请日：2015-05-18
发明人： Martin Diekhaus
摘要： Milk powders having improved sensory properties are proposed which are obtainable in that (a) a mixture is produced from a milk product and sugar, (b) the mixture is subjected to a first temperature treatment and in the course of this is simultaneously sterilized and concentrated, (c) the concentrate thus obtained is subjected to a second temperature treatment in which caramelization occurs, (d) the caramelized product thus obtained is subjected to a first cooling, (e) the first cooled product thus obtained is seeded with carbohydrate crystals, (f) the seeded product thus obtained is subjected to a second cooling, (g) the second cooled product thus obtained is subjected to a drying on a vacuum-belt dryer with subsequent comminution and finally (h) the dry powder is discharged.
摘要翻译： 提出了具有改善的感官特性的乳粉，其可以通过（a）由乳制品和糖制成混合物，（b）对该混合物进行第一温度处理，同时对其进行灭菌和浓缩 （c）将如此得到的浓缩物进行焦糖化的第二温度处理，（d）将如此获得的焦糖产物进行第一次冷却，（e）将由此获得的第一冷却产物用碳水化合物晶体接种， （f）将如此获得的接种产品进行第二次冷却，（g）将如此获得的第二冷却产物在真空带式干燥机上进行干燥，随后粉碎，最后（h）将干燥粉末排出。
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公开(公告)号：US20150305360A1
公开(公告)日：2015-10-29
申请号：US14692288
申请日：2015-04-21
发明人： Martin Diekhaus
IPC分类号： A23C13/12
摘要： A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 μm, which has a shelf life of at least 4 weeks, but does not contain preservatives.
摘要翻译： 提出了一种生产乳制品，优选平均粒度小于3μm的奶油产品的方法，其具有至少4周的保质期，但不含防腐剂。
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