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公开(公告)号：US20230397638A1
公开(公告)日：2023-12-14
申请号：US18251395
申请日：2021-09-17
Applicant: SONY GROUP CORPORATION
Inventor： KAE NAGANO , NOBUHIKO MUKAI
Abstract: A control device according to an embodiment of the present disclosure includes a controller that controls each generation of a mist from a plurality of foods.
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公开(公告)号：US20230354849A1
公开(公告)日：2023-11-09
申请号：US18096404
申请日：2023-01-12
Applicant: Anabio Technologies Limited
Inventor： Sinead BLEIEL , Robert KENT
CPC classification number: A23J3/26 , A23J1/14 , A23J3/14 , A23P10/30 , A23P30/20 , A23L5/32 , A23V2002/00 , A23V2250/548 , A23V2300/08 , A23V2300/16
Abstract: A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.
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公开(公告)号：US11751713B2
公开(公告)日：2023-09-12
申请号：US16351503
申请日：2019-03-12
Applicant: Sonn Technology Ltd.
Inventor： Denis Londry , Glen Poss , Antonio Fernandez , Stephen Chang
CPC classification number: A47J31/002 , A23L5/32 , A47J31/50 , A47J31/521 , A23V2002/00
Abstract: The embodiment relates to the convenient amateur creation of a beverage where the extraction of flavor into a solvent is obtained using ultrasound. Where the solvent and solute are held in a removable carafe which has an ultrasound transducer. A control system will trigger ultrasound into the solvent for specific durations in order to quickly create the desired outcome. The use of one or more computers that will be able to implement a recipe, control the machine, and interact with the user ensure that the end user is able to operate the machine easily.
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公开(公告)号：US20230265369A1
公开(公告)日：2023-08-24
申请号：US17949445
申请日：2022-09-21
Applicant: Peter Depew Fiset
Inventor： Peter Depew Fiset
Abstract: An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties with a highly reflective inner surface, a translucent air flow baffle, a translucent liquid barrier, and a controlled oxygen concentration in the bottle headspace.
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公开(公告)号：US11712054B2
公开(公告)日：2023-08-01
申请号：US16993880
申请日：2020-08-14
Applicant: Walmart Apollo, LLC
Inventor： Rohit Jalali , Shari R. Baxter
CPC classification number: A23L5/32 , A23L5/13 , A47J27/10 , A47J27/21083 , A23L5/10 , A47J27/12 , A47J27/21091
Abstract: In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a rice cooker utilizing a sonication probe to cook rice including a rice cooker housing; a pH sensor; a temperature sensor; a viscosity sensor; a sonication probe; and a control circuit configured to control an operation of the sonication probe that causes the sonication probe to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice based on a pH value, a temperature value, and a viscosity value associated with the rice.
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Patent Agency Ranking
公开(公告)号：US20180352833A1
公开(公告)日：2018-12-13
申请号：US15616606
申请日：2017-06-07
Applicant: WhiteWave Services, Inc.
Inventor： Huimin Krystal Zhang , Jonathan Arthur Gray , Luke Michael Chavez , Wendy Kay Behr
CPC classification number: A23J1/146 , A23J3/14 , A23L5/20 , A23L5/32 , A23L7/115 , A23L29/212 , A23L33/185 , A23L33/22 , A23V2002/00
Abstract: A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ultrasonication unit according to ultrasonication settings. The ultrasonication settings are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient. In certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.
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公开(公告)号：US09565870B2
公开(公告)日：2017-02-14
申请号：US13664628
申请日：2012-10-31
Applicant: PepsiCo, Inc.
Inventor： Indrani Deo , Dmitry Falkov , Vladmir Yakovkin , Georgy Martsinovskiy
CPC classification number: A23L5/32 , B05B17/063
Abstract: A dispensing nozzle comprising an ultrasound emitter is disclosed. A wall of the ultrasound emitter defines a channel. The ultrasound emitter comprises an inlet, a top and a bottom. The bottom of the ultrasound emitter may comprise a conical outlet. The conical outlet comprises an outer diameter that decreases in size in a direction towards an outlet opening defined by the conical outlet. The channel may extend from the inlet to the conical outlet. The dispensing nozzle further comprises a tube. The tube may be configured to deliver free-flowing material to the inlet. The ultrasound emitter may be configured to deliver ultrasound waves to free-flowing material flowing through channel. The ultrasound emitter may be configured to induce cavitation in free-flowing material passing through the conical outlet. The cavitation may be sufficient to destroy microorganisms and reduce microbial contamination of the free-flowing material dispensed from the dispensing nozzle.
Abstract translation: 公开了一种包括超声发射器的分配喷嘴。 超声波发射器的墙壁定义一个通道。 超声发射器包括入口，顶部和底部。 超声发射器的底部可以包括锥形出口。 锥形出口包括在朝向由锥形出口限定的出口开口的方向上尺寸减小的外径。 通道可以从入口延伸到锥形出口。 分配喷嘴还包括管。 管可以被配置成将自由流动的材料输送到入口。 超声波发射器可以被配置为将超声波传送到流过通道的自由流动的材料。 超声波发射器可以被配置成在通过锥形出口的自由流动材料中引起空化。 空化可能足以破坏微生物并减少从分配喷嘴分配的自由流动材料的微生物污染。
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公开(公告)号：US20160235080A1
公开(公告)日：2016-08-18
申请号：US15024643
申请日：2014-09-12
Inventor： Maria Esperanza AYALA GIL , Edmundo LOZOYA GLORIA
CPC classification number: A23B7/015 , A23B7/0425 , A23L1/0252 , A23L1/2123 , A23L3/28 , A23L5/30 , A23L5/32 , A23L19/03 , A23V2002/00 , A23V2300/50
Abstract: The present invention relates to methods for increasing the content of nutraceuticals and antioxidant capacity of perishable fruits, by combining irradiation with ultraviolet light (UV-C) and storage at freezing temperatures in different presentations. According to the invention, it is possible to increase the concentration of flavonoids, such as phenols and anthocyanins, and also the antioxidant capacity of strawberry fruits (Fragaria x ananassa). The main objective of the present invention is to improve the postharvest quality of fruits, particularly strawberry, by stimulating strawberry fruits with different doses of UV light and different temperatures.
Abstract translation: 本发明涉及通过将紫外线（UV-C）照射和在不同的陈述中的冷冻温度下储存来增加易腐食果实的营养食品含量和抗氧化能力的方法。 根据本发明，可以增加类黄酮，如酚类和花青素的浓度，以及草莓果实（Fragaria x ananassa）的抗氧化能力。 本发明的主要目的是通过用不同剂量的紫外线和不同温度刺激草莓果实来提高水果特别是草莓的采后质量。
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公开(公告)号：US09371502B2
公开(公告)日：2016-06-21
申请号：US14125081
申请日：2012-06-07
Applicant: Mary Ann Augustin , Pablo Juliano , Raymond Mawson , Piotr Swiergon , Kai Knoerzer
Inventor： Mary Ann Augustin , Pablo Juliano , Raymond Mawson , Piotr Swiergon , Kai Knoerzer
CPC classification number: C11B1/106 , A23L5/32 , B01D11/0265 , C11B1/04 , C11B1/102
Abstract: A method of extracting recovering oil from vegetable material in which oil bearing material is heated and subjected to sonication at least one frequency above 400 kHz, removing a first yield of oil by decanting and subjecting the retained material to centrifugal separation to separate out a second yield of oil. Preferably the raw vegetable material is passed through a screw press and the obtained material is heated and subjected to the ultrasonic treatment and then allowed to settle for a predetermined period before decanting the oil layer. Preferably two frequencies above 400 kHz are used, one below 1 MHz and the second from 1 MHz. There are many potential transducers arrangements possible for producing standing waves.
Abstract translation: 从植物材料中提取回收油的方法，其中将含油材料加热至少一个频率高于400kHz的超声处理，通过倾析除去第一次收率的油，并使保留的材料离心分离以分离第二次收率 的油。 优选将原料植物材料通过螺旋压榨机，将所得材料加热并进行超声波处理，然后在倾析油层之前使其静置一定时间。 优选地，使用高于400kHz的两个频率，一个低于1MHz，第二个来自1MHz。 有许多潜在的换能器布置可能用于产生驻波。
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公开(公告)号：US20160130541A1
公开(公告)日：2016-05-12
申请号：US14935672
申请日：2015-11-09
Applicant: Peter Depew Fiset
Inventor： Peter Depew Fiset
IPC: C12H1/16
Abstract: An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties with a highly reflective inner surface, a translucent air flow baffle, a translucent liquid barrier, and a controlled oxygen concentration in the bottle headspace.
Abstract translation: 一种用于改变饮料（例如瓶子中的葡萄酒）的感官特性的装置和方法，所述装置具有至少一个光源，所述光源以强度和时间持续时间施加峰值波长，用于改变所述饮料的感官特性， 高反射内表面，半透明气流挡板，半透明液体屏障和瓶顶部空间中的受控氧浓度。
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