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    Bottle cooler and method
    1.
    发明授权
    Bottle cooler and method 有权
    瓶冷却器和方法

    公开(公告)号：US07464559B2

    公开(公告)日：2008-12-16

    申请号：US11245627

    申请日：2005-10-07

    申请人： Osvaldo A. Chu ,  Rei-Young Amos Wu ,  Ashok Shashikant Dhruv

    发明人： Osvaldo A. Chu ,  Rei-Young Amos Wu ,  Ashok Shashikant Dhruv

    IPC分类号： F28D3/00 ,  A23L3/18 ,  A23L3/10 ,  A23L3/26

    CPC分类号： F25D31/007 ,  A23L3/36 ,  F25D13/06 ,  F25D2331/803 ,  F28D5/00

    摘要： An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.

    摘要翻译： 用于冷却具有热内容物的填充食品容器的改进方法和装置包括将冷却剂喷射到容器上。 随着热内容物冷却，冷却剂的流量减少。 冷却剂比热内容物的初始平均温度低至少约40°F。 在一个实施例中，废冷却剂的温度通常不超过大约6°F

    Hot-fill beverage production with flavor injection
    5.
    发明授权
    Hot-fill beverage production with flavor injection 有权
    热灌装饮料生产与风味注射

    公开(公告)号：US08460733B2

    公开(公告)日：2013-06-11

    申请号：US11399286

    申请日：2006-04-05

    申请人： Rei-Young Amos Wu ,  Richard Schutzenhofer ,  Osvaldo A. Chu

    发明人： Rei-Young Amos Wu ,  Richard Schutzenhofer ,  Osvaldo A. Chu

    IPC分类号： A23L3/16

    CPC分类号： A23L2/56 ,  A23L2/46 ,  B67C3/02 ,  B67C3/045 ,  B67C3/208 ,  B67C2003/226

    摘要： A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid after a thermally processed hot-fill beverage base liquid is made up. A return loop conduit of the hot-fill beverage base liquid portion of the system is capable of diverting the heated hot-fill beverage base liquid in a stable state, that is, at the desired temperatures ready for continued beverage production, while the flavor may be switched over in a downstream flavor dosing portion of the system. The system may be used to produce a desired batch of flavored beverage by producing a first flavor, cleaning only that portion of the system to remove the first flavor and then changing over the flavor additive component to a desired second flavor.

    摘要翻译： 用于生产调味饮料的方法和系统，其中在通过例如热加热将基础液体进行巴氏消毒之后，将风味在单独步骤中加入到基础成分的组合中。 在加热热处理的热灌装饮料基础液体之后，可以将味道加入到基础液体的连续流中。 系统的热填充饮料基底液体部分的返回回路导管能够将加热的热填充饮料基础液体转移到稳定状态，即在准备继续饮料生产的期望温度下，而风味剂 在系统的下游风味剂量部分中切换。 该系统可用于通过产生第一风味来生产所需批次的调味饮料，仅清洁系统的该部分以除去第一风味，然后将风味添加剂组分转变成期望的第二风味。

    Continuous Hot Fill Process
    7.
    发明申请
    Continuous Hot Fill Process 有权
    连续热灌装工艺

    公开(公告)号：US20090038267A1

    公开(公告)日：2009-02-12

    申请号：US12187931

    申请日：2008-08-07

    申请人： Ashok S. Dhruv ,  Rei-Young Amos Wu ,  Michael J. Mastio

    发明人： Ashok S. Dhruv ,  Rei-Young Amos Wu ,  Michael J. Mastio

    IPC分类号： B65B3/04 ,  B65B55/14 ,  A23L2/56

    CPC分类号： A23L2/56 ,  A23L2/00 ,  A23L5/55 ,  B65B3/04 ,  Y10T137/0385 ,  Y10T137/6416 ,  Y10T137/86187

    摘要： An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

    摘要翻译： 一种装置，其包括形成有至少第一风味食品和第二风味食品所共同的基底浓缩物的室，所述第一调味食品具有不同于第二风味食品的调味剂，所述基础浓缩物具有第一温度。 该设备还包括一个工艺线，其从腔室接收基底浓缩物，从加热的液体源接收加热液体，以及来自第一风味源或第二风味源的调味料，以形成碱浓缩物，加热液体和调味剂的混合物。 该混合物具有足以实现从由微生物变化，化学变化，生物化学变化和酶促变化组成的组中选择的混合物的变化的第二温度及其组合。 还公开了从形成第一调味食品到形成第二调味食品的改变的方法。

    Method for preparing a puffed grain food product and a puffed grain food product
    10.
    发明授权
    Method for preparing a puffed grain food product and a puffed grain food product 有权
    膨化谷物食品和膨化谷物食品的制备方法

    公开(公告)号：US06805888B2

    公开(公告)日：2004-10-19

    申请号：US09888170

    申请日：2001-06-22

    申请人： Rei-Young Amos Wu

    发明人： Rei-Young Amos Wu

    IPC分类号： A23L118

    CPC分类号： A23L7/178 ,  A23L7/126 ,  A23L7/165 ,  A23P30/10 ,  A23P30/32

    摘要： The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion grain pieces. The treated puffable low expansion grain pieces are then mixed with the puffable high expansion grain pieces, placed in a mold, and puffed to form an edible puffed grain food product.

    摘要翻译： 本发明涉及一种具有可膨胀低膨胀颗粒和可膨胀高膨胀颗粒混合物的膨化谷物食品的方法。 调味剂，着色剂或其混合物被吸收到可膨胀的低膨胀颗粒中。 然后将经处理的膨化低膨胀颗粒与可膨胀的高膨胀颗粒混合，放入模具中，并膨胀形成可食用的膨化谷物食品。