| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | BEVERAGE PRODUCT WITH STABLE DAIRY FOAM | US13696741 | 2011-05-03 | US20130209649A1 | 2013-08-15 | Benjamin Chanet; Jean Moreau; Jean-Emmanuel Serre; Jose Mancho |
| The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product. | ||||||
| 82 | Microfoamed fruit or vegetable puree and method for preparing same | US12091360 | 2006-10-26 | US08293313B2 | 2012-10-23 | Sophie Vaslin; Céline Valentini; Céline Balerin |
| The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 μm and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same. | ||||||
| 83 | Device and method for on-demand dispensing of spoonable or drinkable food products having visual appearance of multi-components | US12480252 | 2009-06-08 | US07798182B2 | 2010-09-21 | James Peter Herrick; William Overbaugh; Richard J. Farrell |
| The invention relates to a dispensing system and method for on-demand dispensing of spoonable or drinkable food products in a container. Single servings or larger portions of these products can be dispensed. The system and method achieve dispensing of the product with a visual differentiation of the components in the container. The container may be translucent or transparent so that the consumer can view the visually differentiated product therein. The products form yet another embodiment of the invention. | ||||||
| 84 | Article of manufacture for packaging edible liquid and solid components together and process for making same | US12184859 | 2008-08-01 | US20100028500A1 | 2010-02-04 | William Towne Sander |
| An article of manufacture for packaging edible liquid and solid components together comprised of a container, a base product comprised of a moist based ingredient in the bottom of the container, the base product covered by an edible sealing layer, the partially filled container being passed through a cooler to cause the sealing layer to become firm enough to support a dry component, the dry component deposited on top of the sealing layer, and a sealing means to seal the container. | ||||||
| 85 | DEVICE AND METHOD FOR ON-DEMAND DISPENSING OF SPOONABLE OR DRINKABLE FOOD PRODUCTS HAVING VISUAL APPEARANCE OF MULTI-COMPONENTS | US12480252 | 2009-06-08 | US20090238931A1 | 2009-09-24 | James Peter Herrick; Wiliam Overbaugh; Richard J. Farrell |
| The invention relates to a dispensing system and method for on-demand dispensing of spoonable or drinkable food products in a container. Single servings or larger portions of these products can be dispensed. The system and method achieve dispensing of the product with a visual differentiation of the components in the container. The container may be translucent or transparent so that the consumer can view the visually differentiated product therein. The products form yet another embodiment of the invention. | ||||||
| 86 | Microfoamed Fruit or Vegetable Puree and Method for Preparing Same | US12091360 | 2006-10-26 | US20080317910A1 | 2008-12-25 | Sophie Vaslin; Celine Valentini; Celine Balerin |
| The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 μm and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same. | ||||||
| 87 | Foodstuff | US11995182 | 2006-07-03 | US20080206411A1 | 2008-08-28 | Jens Mogens Nielsen |
| The present invention provides a foodstuff comprising: (a) a first food material layer; (b) a colour migration barrier layer; (c) a second food material layer, wherein the colour migration barrier layer is disposed between the first food material layer and the second food material layer and is an edible liquid oil composition comprising: (i) an oil component; and (ii) a fat, emulsifier, wax or mixture thereof having a melting point of greater than 55° C.; wherein the oil component (i) has a solid fat content (N-value) at 20° C. of less than 20. | ||||||
| 88 | Dairy-based product and method and process for producing same | US11903344 | 2007-09-21 | US20080075816A1 | 2008-03-27 | Mark W. Jensen; Jess Sweley; Jennifer Fichter Smith; Rudolph Carlson; Gabrielle Egli; Carl Jalowitz; Scott Jobman; Roger Anderson |
| A dairy-based product comprises an aerated, non-cultured dairy-based component, and a stabilizer for stabilizing at least one air cell within the aerated, non-cultured dairy-based component. | ||||||
| 89 | Dairy product with stripes or coating | US10951926 | 2004-09-27 | US20050058748A1 | 2005-03-17 | Michel Bourguignon; Emmanuel Laine |
| The present invention relates to a dairy product that has ornamental patterns mainly based on color effects. The dairy product may have lateral stripes that are preferably visible through a transparent pot or matrix of the dairy product. Different lateral stripes of different colors are possible, and even a complete coating of the dairy product can be achieved. | ||||||
| 90 | Devices and method for preparing beverages, particularly café au lait | US10046188 | 2002-01-16 | US06799613B2 | 2004-10-05 | Yuval Lichi |
| A device and method for preparing café au lait by introducing milk into a drinking vessel to a level below its open top; and introducing hot coffee into the drinking vessel via a flow restrictor member formed with a plurality of holes of such size, number and distribution to permit the coffee to flow therethrough at a sufficiently slow rate to form a distinct layer over the milk with a minimum of turbulence and mixing with the milk. | ||||||
| 91 | Multi-layer food products | US10274581 | 2002-10-21 | US06743455B2 | 2004-06-01 | Ann E. A. Hashisaka; Virender Sethi; Amy Lammert; Mario Mikula |
| Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first milk-based, gel-based layer containing a dispersed oil phase and an oil soluble color within the oil phase. The first gel-based layer has a first color. A second gel-based layer, preferably also a milk-based layer, is adjacent the first gel-based layer. The second gel-based layer has a second color different from the first color. To further minimize color migration, the second gel-based layer can also contain a dispersed oil phase and an oil soluble color within the oil phase. | ||||||
| 92 | Fermented milk product and process | US10081788 | 2002-02-22 | US20020160078A1 | 2002-10-31 | Robert Petermann; Christian Dupas; Alfred Messerli |
| A composite unripened curd cheese product is made by concomitantly side by side filling of distinct adjoining masses in a pot. A first mass may be a fermented milk base or at least one flavoring composition while a second mass is a fermented milk base. These masses are generally of contrasting colors and are arranged side by side such that there is no substantial migration of one mass into the other and each mass is accessible for consumption. To do this, the pot has a base, at least one sidewall extending from the base for defining the filling volume and an open top, and the masses are arranged along the sidewall so that each is accessible through the open top. | ||||||
| 93 | METHOD FOR REDUCING COLOR MIGRATION IN MULTI-LAYERED AND COLORED GEL-BASED DESSERT PRODUCTS AND THE PRODUCTS SO PRODUCED | US09296694 | 1999-04-21 | US20010051199A1 | 2001-12-13 | ANN E.A. HASHISAKA; VIRENDER SETHI; AMY LAMMERT; MARIO MIKULA |
| Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably dispersed in the oil phase. The products are formed of a layer containing a first colorant and an adjacent layer containing a second, different colorant. The multi-layered gel-based dessert products are made by introducing a gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the second colorant into the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers. | ||||||
| 94 | Yogurt with crisp cereal pieces | US403508 | 1989-09-06 | US4952414A | 1990-08-28 | Stephen P. Kaufman; James E. Langler; Vinod W. Padhye |
| Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent solid barrier. The high moisture phase can be a gelled diary product such as yogurt or pudding. In addition to the puffed cereal pieces, the second portion additionally essentially comprises a defined water-in-oil emulsion throughout which the pieces are dispersed. The emulsion includes a high solids, discontinuous aqueous phase, preferably gelled, dispersed within a low oil content continuous gelled oil phase. The oil phase comprises an edible liquid oil, preferably winterized, which is also gelled. The composite food products exhibit good interphasic stability for the typical refrigerated temperature distribution time periods as well as the maintenance of the relatively crisp texture of the puffed cereal pieces. | ||||||
| 95 | Edible barrier for composite food articles | US117403 | 1987-11-02 | US4820533A | 1989-04-11 | Jonathan Seaborne; David C. Ebgerg |
| Disclosed are edible barriers useful in composite food articles to separate one food phase from another which differ in such properties as water activity, protein concentration, etc. The ebible barriers are especially useful in wrapped or packaged food items. The edible barriers comprise an edible laminate which includes an edible support substrate and top and bottom layers of an edible film coating of low moisture permeability. | ||||||
| 96 | Methods for preparing a low water permeability, edible film | US99022 | 1987-09-21 | US4810534A | 1989-03-07 | Jonathan Seaborne; David C. Egberg |
| Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and preferably an edible member having a reactive hydroxyl or acid moiety selected from the group consisting of edible sources of polyphenolics, edible sources of benzaldehyde and derivatives, acetylated monoglycerides, polyglycerol esters, edible straight chain mono-carboxylic acid, edible di-carboxylic acids and mixtures thereof. Useful weight ratios of shellac to reactant range from 1:0.001 to 0.1. In the preferred method of preparation, the shellac is cross-linked with the reactants in a dry, molten mixture by heating at 130.degree. to 175.degree. C. for 2 to 15 minutes. The resulting coating compound while molten is dissolved in a food grade solvent, applied to a substrate and dried. The coating compositions are particularly useful as a moisture barrier in composite food articles having phases in contact which differ substantially in water activity. Effective films range from 0.1 to 5 mils in thickness. | ||||||
| 97 | Preparation of fruit-on-the-top sundae-style yogurt | US937596 | 1978-08-28 | US4225623A | 1980-09-30 | William E. Stussi |
| Containers of sundae-style yogurt having a top layer of fruit preserves are prepared by introducing fruit preserves into an inverted container through an opening opposite the container lid to form a layer of fruit preserves on the inside of the lid, introducing inoculated milk into the container above the fruit preserves, sealing the opening, incubating and refrigerating the contents of the sealed container to gel the milk and produce yogurt, and positioning the container in an upright position with the lid on top. Alternatively, an upright container is partially filled with inoculated milk containing a stabilizing gum, the milk is gelled to produce yogurt and a layer of fruit preserves is introduced into the container to cover the top surface of the yogurt. Intermingling of fruit preserves with the milk or yogurt can be inhibited by providing an edible barrier at the interface between the fruit preserves and the milk or yogurt. | ||||||
| 98 | Method of making a food package | US70032068 | 1968-01-03 | US3411921A | 1968-11-19 | SHIFRIN GERALD A |
| 99 | 포장 식품 및 관련 방법 | KR1020147031129 | 2013-05-02 | KR1020150017328A | 2015-02-16 | 앤더슨스티븐패트릭; 바쇼어마이클피.; 길레스피스캇에프. |
| 본 발명의 예시 실시예에 따른 식품은 긴 가요성-벽 튜브 포장을 포함할 수 있다. 이 식품은, 튜브 내에 배치되는 제1 점성 식품 내용물과; 튜브 내에 배치되는 제2 점성 식품 내용물로서, 제2 점성 식품 내용물은 제1 점성 식품 내용물과 상이한, 제2 점성 식품 내용물을 추가로 포함할 수 있다. 제1 및 제2 점성 식품 내용물은 서로와 직접 접촉되는 2개의 층으로 튜브 내에 배치될 수 있다.
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| 100 | 미세발포된 과일 또는 야채 퓨레 및 이의 제조방법 | KR1020087011659 | 2006-10-26 | KR1020080075116A | 2008-08-14 | 바슬린소피; 발렌티니셀린; 발레린셀린 |
| The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50 %, the average diameter of the bubbles being less than 200 mum and the microfoamed fruit or vegetable puree being stable for at least 28 days at a temperature ranging between 1 and 10 °C. The invention also concerns a method for preparing same. | ||||||
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