公开(公告)号：USD280256S

公开(公告)日：1985-08-27

申请号：US532219

申请日：1983-09-14

申请人： Leslie D. Miller

设计人： Leslie D. Miller

公开(公告)号：US07037538B2

公开(公告)日：2006-05-02

申请号：US10197932

申请日：2002-07-17

申请人： Heidi O'Sullivan ,  Jennifer M. Maack ,  Leslie D. Miller ,  Joana Montenegro ,  Lisa K. Pannell ,  Richard A. Thompson

发明人： Heidi O'Sullivan ,  Jennifer M. Maack ,  Leslie D. Miller ,  Joana Montenegro ,  Lisa K. Pannell ,  Richard A. Thompson

IPC分类号： A23C9/12

CPC分类号： A23G1/46 ,  A23C9/1307 ,  A23C9/137 ,  A23C2210/30 ,  A23G1/54 ,  A23G3/2007 ,  A23G3/46 ,  A23G3/54

摘要： Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

公开(公告)号：US08187645B2

公开(公告)日：2012-05-29

申请号：US11388857

申请日：2006-03-24

申请人： Heidi O'Sullivan ,  Jennifer M. Maack ,  Leslie D. Miller ,  Joana Montenegro ,  Lisa K. Pannell ,  Richard A. Thompson

发明人： Heidi O'Sullivan ,  Jennifer M. Maack ,  Leslie D. Miller ,  Joana Montenegro ,  Lisa K. Pannell ,  Richard A. Thompson

IPC分类号： A23C9/12

CPC分类号： A23G1/46 ,  A23C9/1307 ,  A23C9/137 ,  A23C2210/30 ,  A23G1/54 ,  A23G3/2007 ,  A23G3/46 ,  A23G3/54

摘要： Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

摘要翻译： 提供了制备培养的乳基产品和由此制备的产品的方法，其中制备含有0.1％至约5％糖果细丝的酸奶。 该方法包括在0℃至5℃的温度下提供冷却的发酵酸奶基料。 将总脂肪浓度为24％至约40％的含脂肪的化合物注射到冷却的酸奶基料中; 由此液体含脂化合物在与冷却的发酵酸奶接触时被粉碎成长丝。

公开(公告)号：US07128935B2

公开(公告)日：2006-10-31

申请号：US09904794

申请日：2001-07-12

申请人： Robert J. Germick ,  Scott F. Gillespie ,  Jennifer M. Maack ,  Leslie D. Miller ,  Jonathan P. Paul ,  Amanda Clare Hume Stewart

发明人： Robert J. Germick ,  Scott F. Gillespie ,  Jennifer M. Maack ,  Leslie D. Miller ,  Jonathan P. Paul ,  Amanda Clare Hume Stewart

IPC分类号： A23L1/275 ,  A23C9/123 ,  A23C9/13

CPC分类号： B65B61/06 ,  B65B3/326 ,  B65B9/20 ,  B65B9/2028 ,  B65B2220/06

摘要： A food product, preferably a food ingredient in the form of dye, pigment or similar colorant in a random pattern in refrigerated yogurt, is produced by supplying the food ingredient through a supply tube (82) extending through an injection tube (80) and into a fill pipe (78) and a fill tube (28). In the preferred form, an elongated tubular member is formed around the fill tube (28) from a strip (20) of flexible material, with top and bottom seals being formed by a forming station (36). In the preferred form, the injection tube (80) extends at an angle to the fill pipe (78) such that the supply tube (82) formed of stainless steel is generally linearly straight. The fill pipe (78) includes seal flanges (78a, 78b) allowing its removal from the food material supply tubing (68) and the fill tube (28) to allow conventional cleaning of the remaining components of the apparatus (10). The streaking effect is increased by introducing the second food ingredient through first and second ducts (85) on diametric opposite sides of and axially spaced along supply tube (82) and extending at an acute angle upstream of the supply tube (82).

摘要翻译： 通过将食物成分通过延伸穿过注射管（80）的供给管（82）供给食品成分，食品，优选以冷冻酸奶中的随机图案形式的染料，颜料或类似着色剂形式的食品成分， 填充管（78）和填充管（28）。 在优选形式中，细长管状构件从柔性材料条（20）形成在填充管（28）周围，顶部和底部密封件由成形工位（36）形成。 在优选形式中，注射管（80）以与填充管（78）成一定角度延伸，使得由不锈钢形成的供给管（82）大致呈直线状。 填充管（78）包括密封凸缘（78a，78b），允许其从食物材料供应管道（68）和填充管（28）移除，以允许常规清洁设备（10）的其余部件。 通过在供给管（82）的径向相对两侧并沿轴向间隔开的第一和第二管道（85）引入第二食物成分并且在供应管（82）的上游以锐角延伸，从而增加了条纹效应。