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1.发明授权公开(公告)号：US07713568B2
公开(公告)日：2010-05-11
申请号：US11132819
申请日：2005-05-19
IPC分类号： A23F5/00
摘要： A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each comprise multiple taste contributing acids.
摘要翻译： 一种用于改变咖啡源的咖啡源组分轮廓以模拟目标咖啡的目标咖啡组分分布的方法，其中所述咖啡源和所述目标咖啡各自包含多种味道贡献酸。
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2.发明授权公开(公告)号：US07713567B2
公开(公告)日：2010-05-11
申请号：US11087757
申请日：2005-03-23
IPC分类号： A23F5/00
摘要： A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the non-aged coffee each comprise multiple taste contributing acids.
摘要翻译： 一种用于改变老化咖啡源的咖啡源组分轮廓以模拟非老化咖啡源的目标咖啡组分轮廓的方法，其中所述老化咖啡源和所述非老化咖啡各自包含多种味道贡献酸。
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公开(公告)号：USD618396S1
公开(公告)日：2010-06-22
申请号：US29353352
申请日：2010-01-07
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公开(公告)号：US07763300B2
公开(公告)日：2010-07-27
申请号：US10889668
申请日：2004-07-13
IPC分类号： A23F5/00
摘要： The present invention relates to non-segregating, non-agglomerated flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%. The flavored coffee composition further includes a flavoring component with a moisture level in the range of from about 1% to about 7%, a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, and a mean particle size distribution in the range of from about 5 microns to about 150 microns. The ratio of coffee component particle size to flavor component particle size is in the range of from about 100:1 to about 5:1.
摘要翻译： 本发明涉及非分散，非聚集的调味咖啡组合物。 特别地，本发明涉及最小化或抑制构成组分的分离和分离的新型风味咖啡组合物以及用于制备这种组合物的相应方法。 本发明的风味咖啡组合物的特征在于具有焙烧和研磨，速溶咖啡组分或其混合物。 烘焙和研磨咖啡成分的水分含量为约1％至约15％，颗粒密度为约0.1g / cc至约0.45g / cc，平均粒度分布 在约400微米至约1300微米的范围内。 本文使用的速溶咖啡组分的颗粒密度范围为约0.1g / cc至约0.8g / cc，平均粒度分布范围为约250微米至约2360微米，水分含量 在约1％至约4.5％的范围内。 风味咖啡组合物还包括调味组分，其水分含量在约1％至约7％的范围内，颗粒密度在约0.1g / cc至约0.8g / cc范围内，平均颗粒 尺寸分布在约5微米至约150微米的范围内。 咖啡组分颗粒尺寸与风味组分颗粒尺寸的比例在约100:1至约5:1的范围内。
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公开(公告)号：US06824810B2
公开(公告)日：2004-11-30
申请号：US10262451
申请日：2002-10-01
申请人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
发明人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
IPC分类号： A21D915
摘要： The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent. The weight ratio of the microparticulated ingredient component to the secondary ingredient component is in the range of from about 1:99 to about 5:1, preferably in the range of from about 1:50 to about 5:1, more preferably in the range of from about 1:10 to about 5:1, even more preferably in the range of from about 1:5 to about 5:1. The present creamer compositions may optionally comprise an additional ingredient component, wherein the weight ratio of the secondary ingredient component to the additional ingredient component is in the range of from about 100:1 to about 1:24, preferably in the range of from about 30:1 to about 1:20, more preferably in the range of from about 10:1 to about 1:15, most preferably in the range of from about 2:1 to about 1:10.
摘要翻译： 本发明涉及粉末和液体，乳制品和非乳制奶精组合物。 这些奶精组合物可以以浓缩和即用形式制备。 粉末状奶油组合物非常适合用于需要在使用前加入水或其它合适流体的即时和/或干燥食品和饮料组合物。 本发明的粉末和液体奶精组合物同样适用于制备可直接加入到食品和饮料产品中的即用型制剂。 本发明的奶精组合物包含微粒成分组分和次要成分组分。 微粒成分组分包含脂肪/油组分和微粒蛋白质组分，以及任选的碳水化合物组分。 本发明的奶精组合物的次要成分组分包括乳化剂和填充剂。 微粒成分组分与次要成分组分的重量比在约1:99至约5:1的范围内，优选在约1:50至约5:1的范围内，更优选在约1:50至约5:1的范围内 为约1:10至约5:1，甚至更优选为约1:5至约5:1。 本发明的奶精组合物可以任选地包含另外的成分组分，其中次要成分组分与另外的组分组分的重量比在约100:1至约1:24的范围内，优选在约30 ：1至约1:20，更优选在约10:1至约1:15的范围内，最优选在约2:1至约1:10的范围内。
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公开(公告)号：USD629970S1
公开(公告)日：2010-12-28
申请号：US29361962
申请日：2010-05-18
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公开(公告)号：US07608290B2
公开(公告)日：2009-10-27
申请号：US10889668
申请日：2004-07-13
IPC分类号： A23F5/00
摘要： The present invention relates to non-segregating, non-agglomerated flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%. The flavored coffee composition further includes a flavoring component with a moisture level in the range of from about 1% to about 7%, a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, and a mean particle size distribution in the range of from about 5 microns to about 150 microns. The ratio of coffee component particle size to flavor component particle size is in the range of from about 100:1 to about 5:1.
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公开(公告)号：US20110214683A1
公开(公告)日：2011-09-08
申请号：US13023154
申请日：2011-02-08
IPC分类号： A61C15/04
CPC分类号： D06B1/08 , A61C15/042
摘要： Dental floss includes a coated fibrous substrate where the coating is metered to give a more consistent coat weight on the fibrous substrate. The dental floss is manufactured such that a metered amount of coating is placed on a fibrous substrate.
摘要翻译： 牙线包括涂覆的纤维基质，其中计量涂层以在纤维基质上赋予更一致的涂层重量。 制造牙线使得将计量的涂层放置在纤维基材上。
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公开(公告)号：USD610748S1
公开(公告)日：2010-02-23
申请号：US29340711
申请日：2009-07-23
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公开(公告)号：US06841185B2
公开(公告)日：2005-01-11
申请号：US10156282
申请日：2002-05-28
摘要： The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%. The flavored coffee composition further contains a flavoring component with a moisture level in the range of from about 1% to about 7%, a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, and a mean particle size distribution in the range of from about 5 microns to about 150 microns. The ratio of coffee component particle size to flavor component particle size is in the range of from about 100:1 to about 5:1.
摘要翻译： 本发明涉及非分离风味咖啡组合物。 特别地，本发明涉及最小化或抑制构成组分的分离和分离的新型风味咖啡组合物以及用于制备这种组合物的相应方法。 本发明的风味咖啡组合物的特征在于具有焙烧和研磨，速溶咖啡组分或其混合物。 烘焙和研磨咖啡成分的水分含量为约1％至约15％，颗粒密度为约0.1g / cc至约0.45g / cc，平均粒度分布 在约400微米至约1300微米的范围内。 本文使用的速溶咖啡组分的颗粒密度范围为约0.1g / cc至约0.8g / cc，平均粒度分布范围为约250微米至约2360微米，水分含量 在约1％至约4.5％的范围内。 风味咖啡组合物还含有调味组分，其水分含量在约1％至约7％的范围内，颗粒密度在约0.1g / cc至约0.8g / cc范围内，平均颗粒 尺寸分布在约5微米至约150微米的范围内。 咖啡组分颗粒尺寸与风味组分颗粒尺寸的比例在约100:1至约5:1的范围内。
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