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    Pod for Preparing a Beverage
    4.
    发明申请
    Pod for Preparing a Beverage 审中-公开
    荚准备饮料

    公开(公告)号：US20090004335A1

    公开(公告)日：2009-01-01

    申请号：US11577631

    申请日：2005-10-24

    申请人： John MacMahon ,  Mark Norton ,  Adam Fennel ,  Satwinder Panesar ,  Bary Zeller ,  Susan Bodett ,  Anilkumar Gaonkar ,  Lee Rowan ,  Heather Hudson

    发明人： John MacMahon ,  Mark Norton ,  Adam Fennel ,  Satwinder Panesar ,  Bary Zeller ,  Susan Bodett ,  Anilkumar Gaonkar ,  Lee Rowan ,  Heather Hudson

    IPC分类号： B65D81/34 ,  B65D85/804 ,  A47J31/06

    CPC分类号： B65D85/8043 ,  A47J31/0689 ,  B65D85/8046

    摘要： The present invention provides a pod for preparing a beverage comprising: a lower compartment (31) defining a storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; the lower compartment comprising an upper surface (27) containing one or more apertures (25) forming an inlet of the lower compartment (31) and a lower surface formed at least partially from filtering material (12), the filtering material forming an outlet of the pod; the pod further comprising an open-topped upper compartment (21) above the lower compartment (31) which defines a chamber suitable for receiving one or more flexible pads containing one or more beverage ingredients; wherein an outlet of the chamber of the upper compartment communicates with the inlet of the lower compartment, wherein the apertures (25) of the inlet of the lower compartment are arranged for showering and or jetting in use water into the lower compartment (31).

    摘要翻译： 本发明提供了一种用于制备饮料的容器，包括：限定含有水溶性组合物或用于形成饮料的水溶性组合物的组合或混合物的储存体积的下隔室（31） 所述下隔室包括上表面（27），所述上表面（27）包含形成所述下隔室（31）的入口的一个或多个孔（25）和至少部分地由过滤材料（12）形成的下表面，所述过滤材料形成 荚 所述容器还包括位于所述下隔室（31）上方的敞开的上隔室（21），所述上隔室限定适于容纳包含一种或多种饮料成分的一个或多个柔性垫的室; 其中所述上室的室的出口与所述下隔室的入口连通，其中所述下隔室的入口的孔（25）布置成用于在使用水中淋浴和/或喷射到所述下隔室（31）中。

    Composition Derived from a Meat Source and Processes for Making and Using Composition
    7.
    发明申请
    Composition Derived from a Meat Source and Processes for Making and Using Composition 审中-公开
    来自肉源的组合物和制备和使用组合物的过程

    公开(公告)号：US20090123615A1

    公开(公告)日：2009-05-14

    申请号：US12271783

    申请日：2008-11-14

    申请人： Heather Hudson ,  Derek Ray Bader

    发明人： Heather Hudson ,  Derek Ray Bader

    IPC分类号： A23L1/318

    CPC分类号： A23J3/04 ,  A23J1/02 ,  A23J1/04 ,  A23L13/42 ,  A23L13/72 ,  A23L17/00

    摘要： A composition is derived from animal muscle may be added to a substrate animal muscle for improving water-binding capacity of the substrate animal muscle. A process for making a composition in accordance with one embodiment may include the steps of providing a slurry of animal muscle and water; increasing the pH of the slurry to an alkaline level sufficient to solubilize at least a portion of the animal protein in the animal muscle so as to form an alkaline slurry; and maintaining the pH of the alkaline slurry at a level sufficient to prevent coagulation of the animal protein. The alkaline slurry may then be dried to form a substantially dry particulate animal muscle product. The particulate animal muscle product may then be reconstituted to form a marinade, and the marinade may be applied to a substrate animal muscle.

    摘要翻译： 来自动物肌肉的组合物可以加入到底物动物肌肉中以改善底物动物肌肉的水结合能力。 根据一个实施方案制备组合物的方法可以包括提供动物肌肉和水的浆液的步骤; 将浆料的pH增加至足以溶解动物肌肉中至少一部分动物蛋白质的碱性水平以形成碱性浆液; 并且将碱性浆料的pH保持在足以防止动物蛋白质凝结的水平。 然后可以将碱性浆液干燥以形成基本上干燥的动物肌肉产品。 然后可以将颗粒状动物肌肉产品重构以形成腌料，并且可将腌料施用于底物动物肌肉。

    Cream cheese made from whey protein polymers
    8.
    发明申请
    Cream cheese made from whey protein polymers 有权
    奶酪由乳清蛋白聚合物制成

    公开(公告)号：US20050142251A1

    公开(公告)日：2005-06-30

    申请号：US10748626

    申请日：2003-12-30

    申请人： Ted Lindstrom ,  Amanda Mehring ,  Heather Hudson

    发明人： Ted Lindstrom ,  Amanda Mehring ,  Heather Hudson

    IPC分类号： A23C19/00 ,  A23C19/028 ,  A23C19/076 ,  A23C19/09 ,  A23C20/00 ,  A23C21/06 ,  A23C9/12

    CPC分类号： A23C19/0917 ,  A23C20/00

    摘要： This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

    摘要翻译： 本发明涉及一种干酪制品和一种制备干酪制品的新方法。 更具体地，本发明涉及使用可从乳清蛋白浓缩物获得的可食用脂肪和聚合乳清蛋白作为蛋白质来制备的奶油干酪产品。 根据本方法制备的奶油干酪产品的硬度意外增加并具有优异的脱水收缩性能。

    Heat-stable concentrated milk product
    10.
    发明申请
    Heat-stable concentrated milk product 有权
    热稳定浓缩奶制品

    公开(公告)号：US20070172548A1

    公开(公告)日：2007-07-26

    申请号：US11186543

    申请日：2005-07-21

    申请人： Kenneth Cale ,  George Haas ,  Jamie Hestekin ,  Heather Hudson ,  Ted Lindstrom ,  Yinging Ma ,  Fu-I Mei ,  Danielle Perkins ,  Charles Wang

    发明人： Kenneth Cale ,  George Haas ,  Jamie Hestekin ,  Heather Hudson ,  Ted Lindstrom ,  Yinging Ma ,  Fu-I Mei ,  Danielle Perkins ,  Charles Wang

    IPC分类号： A23C9/12

    CPC分类号： A23C9/1422 ,  A23C1/16 ,  A23C3/023 ,  A23C9/005 ,  A23C9/1522

    摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

    摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品的灭菌值至少为5，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过6个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。