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    Method of adjusting levels of dissolved compounds in beverages
    1.
    发明授权
    Method of adjusting levels of dissolved compounds in beverages 有权
    调节饮料中溶解化合物含量的方法

    公开(公告)号：US07455777B2

    公开(公告)日：2008-11-25

    申请号：US11012848

    申请日：2004-12-14

    申请人： Peter Allan

    发明人： Peter Allan

    IPC分类号： B01D61/00 ,  A23L2/00 ,  A23L1/04 ,  A61M1/16

    CPC分类号： B01D61/027 ,  A23L2/74 ,  B01D61/025 ,  C12C12/02 ,  C12G3/085

    摘要： A method of producing multiple beverage products from a solution is presented. The method comprises providing the solution in a first container, with the solution having a concentration of a dissolved component. A portion of the solution is provided to a second container, and the portion of the solution in the second container is separated into a permeate and a retentate. The permeate has a lower concentration of the dissolved component and the retentate has a higher concentration of the dissolved component. The permeate is fed back into the first container to form a mixture of solution and permeate in the first container. A portion of the mixture is circulated with a portion of the retentate in the second container, forming a combination. The combination is then separated. The process may be repeated with the permeate from the combination separation being fed back to the first container, while the retentate from the separation of the combination is fed back into the second container.

    摘要翻译： 提出了一种从溶液中生产多种饮料产品的方法。 该方法包括将溶液提供在第一容器中，溶液具有溶解组分的浓度。 溶液的一部分被提供到第二容器，并且第二容器中的溶液的一部分被分离成渗透物和渗余物。 渗透物的溶解成分浓度较低，滞留物的溶解成分浓度较高。 将渗透物反馈到第一容器中以在第一容器中形成溶液和渗透物的混合物。 混合物的一部分与第二容器中的部分滞留物一起循环，形成组合。 然后将组合分离。 可以重复该方法，使来自组合分离的渗透物反馈到第一容器，同时将来自组合分离的滞留物反馈回第二容器。

    Method for the preparation of a foodstuff
    2.
    发明授权
    Method for the preparation of a foodstuff 失效
    食品的制备方法

    公开(公告)号：US6156367A

    公开(公告)日：2000-12-05

    申请号：US958898

    申请日：1997-10-28

    申请人： Robert Daniel Keenan ,  Loyd Wix ,  David Young

    发明人： Robert Daniel Keenan ,  Loyd Wix ,  David Young

    IPC分类号： A23G9/04 ,  A23G9/30 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L3/015 ,  A23L1/04 ,  A23C21/00

    CPC分类号： A23G9/04 ,  A23G9/305 ,  A23L3/015 ,  A23L3/0155

    摘要： A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt % micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt %, the ice confection composition includes a stabilizer.

    摘要翻译： 一种用于制备具有水相和脂肪相的冰糕的方法，其中对所述冰甜食进行超高压处理，所述冰糕在水相中包含至少1重量％的胶束酪蛋白和足够的总糖 使得在施加超高压时形成蛋白质凝胶，条件是如果胶束酪蛋白在小于2重量％的水相中存在，冰甜食组合物包括稳定剂。

    Imitation cheese products
    6.
    发明授权
    Imitation cheese products 失效
    仿奶酪制品

    公开(公告)号：US4684533A

    公开(公告)日：1987-08-04

    申请号：US658618

    申请日：1984-10-09

    申请人： John F. Kratochvil

    发明人： John F. Kratochvil

    IPC分类号： A23C19/076 ,  A23C19/082 ,  A23C20/00 ,  A23L29/256 ,  A23L29/281 ,  A23D5/00 ,  A23C20/02 ,  A23L1/04

    CPC分类号： A23C19/0765 ,  A23C19/082 ,  A23C20/00 ,  A23L29/256 ,  A23L29/284

    摘要： Imitation cheese products are disclosed which consist essentially of from about 0.5 to about 3.0 weight percent kappa carrageenan, from about 1.5 to about 12.0 weight percent gelatin, from about 3 to about 30 weight percent of an edible fat and from about 40 to about 65 weight percent water, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

    摘要翻译： 公开了模仿乳酪产品，其基本上由约0.5至约3.0重量％的卡拉卡拉胶，约1.5至约12.0重量百分比的明胶，约3至约30重量％的食用脂肪和约40至约65重量％ 百分比的水，其中明胶和角叉菜胶作为结构牢固的连续水性角叉菜胶/明胶相基质存在于制冷温度下。

    Protein composition characterized by lower thermogelation temperature and improved acid solubility
    7.
    发明授权
    Protein composition characterized by lower thermogelation temperature and improved acid solubility 失效
    蛋白质组成特征在于较低的热凝胶温度和改善的酸溶性

    公开(公告)号：US4675201A

    公开(公告)日：1987-06-23

    申请号：US187352

    申请日：1980-09-24

    申请人： Chang R. Lee ,  Pei K. Chang

    发明人： Chang R. Lee ,  Pei K. Chang

    IPC分类号： A23J1/20 ,  A23J3/08 ,  A23L2/66 ,  A23J3/00 ,  A23L1/04

    CPC分类号： A23L2/66 ,  A23J1/205 ,  A23J3/08 ,  A23V2002/00

    摘要： The thermogelation temperature of protein in a solution having a pH above the isoelectric point of the protein can be lowered within the range of the thermogelation temperature of egg albumen and an increase of stability of the protein in a solution having a pH below the isoelectric point of the protein by a process comprising cooling an ungelled heated protein-containing alkaline solution having a total protein content of less than about 20% wherein the pH of the solution is within the range of from about 7.5 to about 10 and the temperature is within the range of from about 50.degree. C. up to the gelation temperature of the protein to a temperature sufficiently low and within a sufficient time after the solution reaches its maximum temperature level to prevent any substantial further change in the protein structure or gelation.

    摘要翻译： pH高于蛋白等电点的溶液中的蛋白质的热凝胶化温度可以在蛋清的热凝胶化温度的范围内降低，并且在pH低于等电点的pH的溶液中蛋白质的稳定性提高 所述蛋白质通过包括冷却总蛋白质含量小于约20％的未凝胶加热的含蛋白质的碱性溶液的方法，其中溶液的pH在约7.5至约10的范围内，并且温度在该范围内 从约50℃到蛋白质的凝胶化温度至足够低的温度，并且在溶液达到其最高温度水平后足够的时间内，以防止蛋白质结构或凝胶化的任何实质性的进一步变化。

    Cold water soluble gelatin and process
    8.
    发明授权
    Cold water soluble gelatin and process 失效
    冷水可溶性明胶和工艺

    公开(公告)号：US4615896A

    公开(公告)日：1986-10-07

    申请号：US704749

    申请日：1985-02-25

    申请人： James Brown ,  Peter E. Ellis ,  Marta J. Draper

    发明人： James Brown ,  Peter E. Ellis ,  Marta J. Draper

    IPC分类号： A23L29/281 ,  A23L1/04

    CPC分类号： A23L29/284

    摘要： An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by drying an aqueous solution containing water, gelatin, maltodextrin having a dextrose equivalent of about 5 to about 20, an acid and an amount of surface-active agent effective to increase dispersibility in the final product. An optional, but preferred, feature comprises holding the aqueous solution at an elevated temperature for a specified period prior to the drying step. The cold water soluble gelatins are characterized by improved solubility and ease of dispersion in water as well as by the clarity of the gels produced therefrom.

    摘要翻译： 改进的冷水溶性明胶及其制备方法。 改良的冷水可溶性明胶通过干燥含有水，明胶，葡萄糖当量为约5至约20的麦芽糖糊精的水溶液，有效增加最终产物分散性的酸和一定量的表面活性剂来制备。 可选但优选的特征包括在干燥步骤之前将水溶液保持在高温下一段特定的时间。 冷水可溶性明胶的特征在于改善溶解性和易于分散在水中以及由其制备的凝胶的透明度。

    Storable product which can be whipped up to a dessert mousse, and a process for its preparation
    9.
    发明授权
    Storable product which can be whipped up to a dessert mousse, and a process for its preparation 失效
    可以鞭打到甜品慕斯的可储存的产品，以及其准备过程

    公开(公告)号：US4587130A

    公开(公告)日：1986-05-06

    申请号：US558258

    申请日：1983-12-05

    申请人： Niklaus Stauber

    发明人： Niklaus Stauber

    IPC分类号： A23G3/00 ,  A23G1/00 ,  A23G1/04 ,  A23G1/56 ,  A23G3/34 ,  A23L1/00 ,  A23L1/06 ,  A23L1/04 ,  A23C9/154 ,  A23G9/02

    CPC分类号： A23G1/56 ,  A23G1/042 ,  A23P30/40 ,  A23G2200/00 ,  A23G2220/02

    摘要： A storable, preferably solid base product for preparing a dessert mousse and a process for its preparation. The product contains sugar or another natural or artificial sweetener, 10 to 80 percent by weight of fat, 0.1 to 15 percent by weight of binder, 0.5 to 10 percent by weight of emulsifier, and, optionally, other ingredients. The product can be whipped up to a mousse of excellent texture and outstanding flavor by being suspended in liquid and, when desirable, milk products and other ingredients may be added.

    摘要翻译： 用于制备甜点摩丝的可储存的，优选的固体基础产品及其制备方法。 该产品含有糖或另一种天然或人造甜味剂，10至80重量％的脂肪，0.1至15重量％的粘合剂，0.5至10重量％的乳化剂和任选的其它成分。 通过悬浮在液体中，并且当需要时可以加入乳制品和其它成分，可以将产品搅成一种优异的质地和优异风味的摩丝。