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公开(公告)号：US08980357B2
公开(公告)日：2015-03-17
申请号：US11943758
申请日：2007-11-21
摘要： A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.
摘要翻译： 提供了一种发泡组合物，其包含具有多个内部空隙的颗粒成分，所述内部空隙含有临界温度为至少约10℃的截留的超临界流体。另外，提供了制备这种发泡组合物的方法。 具有至少约10℃的临界温度的超临界流体在高于颗粒成分的玻璃化转变温度的温度下与玻璃化转变温度高于环境温度的颗粒成分接触，其中所述颗粒成分包括多个 内部空隙。 颗粒成分保持在高于颗粒成分的玻璃化转变温度的温度下一段有效时间，以允许超临界流体转移到颗粒成分的多个内部空隙中。 随后，将温度降低至低于颗粒成分的玻璃化转变温度，从而在颗粒成分的多个内部空隙中截留至少一部分超临界流体。
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公开(公告)号：US09364021B2
公开(公告)日：2016-06-14
申请号：US13600330
申请日：2012-08-31
申请人： Isaac Taitler
发明人： Isaac Taitler
CPC分类号： A23P1/16 , A01J11/04 , A23C9/1524 , A23C2210/30 , A23P30/40 , A47J31/44 , A47J31/4485 , A47J31/4496 , A47J43/10
摘要： A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.
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公开(公告)号：US08747936B2
公开(公告)日：2014-06-10
申请号：US12804436
申请日：2010-07-22
申请人： Nancy W. Ferriss
发明人： Nancy W. Ferriss
IPC分类号： A23P1/00 , A23P1/16 , A23L1/39 , A23L1/187 , A23L1/0522
CPC分类号： A23P1/16 , A23C9/1544 , A23C13/12 , A23L9/10 , A23L9/12 , A23L23/00 , A23L29/212 , A23P30/40
摘要： Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
摘要翻译： 通过高速搅拌制备稳定的淀粉增稠食品组合物。 提供了一种采用搅拌器来制备淀粉增稠的软凝胶组合物的方法，包括布丁，奶油和乳蛋糕。
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4.发明申请Method for preparing micro-foam whipped milk for cappuccino or a method for whipping other liquids containing proteins, using an apparatus 审中-公开用于制备卡布奇诺的微泡沫牛奶的方法或用于搅拌含有蛋白质的其它液体的方法公开(公告)号：US20130064941A1
公开(公告)日：2013-03-14
申请号：US13600330
申请日：2012-08-31
申请人： Isaac Taitler
发明人： Isaac Taitler
CPC分类号： A23P1/16 , A01J11/04 , A23C9/1524 , A23C2210/30 , A23P30/40 , A47J31/44 , A47J31/4485 , A47J31/4496 , A47J43/10
摘要： A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.
摘要翻译： 在酒吧或餐厅环境中引入了一种用于制备牛奶和其他饮料的设备。 该设备具有产生微泡沫的独特能力，其对饮料赋予甜味，而不使用糖，该甜味相当于将一茶匙平均一杯糖加入到传统的卡布奇咖啡杯中。 计算机化设备包括传感器和细网，通过适用于此目的的致动器，通过该过程推动通过饮料，同时赋予定量的热量。
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公开(公告)号：US20120021114A1
公开(公告)日：2012-01-26
申请号：US12804436
申请日：2010-07-22
申请人： Nancy W. Ferriss
发明人： Nancy W. Ferriss
IPC分类号： A23L1/0522
CPC分类号： A23P1/16 , A23C9/1544 , A23C13/12 , A23L9/10 , A23L9/12 , A23L23/00 , A23L29/212 , A23P30/40
摘要： Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
摘要翻译： 通过高速搅拌制备稳定的淀粉增稠食品组合物。 提供了一种采用搅拌器来制备淀粉增稠的软凝胶组合物的方法，包括布丁，奶油和乳蛋糕。
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公开(公告)号：US20080160139A1
公开(公告)日：2008-07-03
申请号：US11943758
申请日：2007-11-21
摘要： A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.
摘要翻译： 提供了一种发泡组合物，其包含具有多个内部空隙的颗粒成分，所述内部空隙含有临界温度为至少约10℃的截留的超临界流体。另外，提供了制备这种发泡组合物的方法。 具有至少约10℃的临界温度的超临界流体在高于颗粒成分的玻璃化转变温度的温度下与玻璃化转变温度高于环境温度的颗粒成分接触，其中所述颗粒成分包括多个 内部空隙。 颗粒成分保持在高于颗粒成分的玻璃化转变温度的温度下一段有效时间，以允许超临界流体转移到颗粒成分的多个内部空隙中。 随后，将温度降低至低于颗粒成分的玻璃化转变温度，从而在颗粒成分的多个内部空隙中截留至少一部分超临界流体。
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