| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 乳品或代乳品的包装 | CN98809489.4 | 1998-09-16 | CN1271322A | 2000-10-25 | H·屈纳; O·-M·维尔德; M·施万; F·哈斯林格 |
| 本发明涉及一种包装及其内容物,这种包装包含以下的组合:一种液相物质,其中溶解了一种致泡气体;一种带有一个阀(3)的加压罐,该罐用于盛上述液相物质;以及直接位于该阀后的一个喷嘴(1),该喷嘴能实现液相物质的喷射和起泡,并具有一个中心孔和至少一个侧孔。于此,液相物质是从由纯浓缩乳、脱水乳、部分代乳品和全代乳品组成的族中选择出来的,其脂肪含量在0和20%之间,非脂肪干燥成分在6和25%之间。 | ||||||
| 2 | 乳品或代乳品的包装件 | CN98809489.4 | 1998-09-16 | CN1127433C | 2003-11-12 | H·屈纳; O·-M·维尔德; M·施万; F·哈斯林格 |
| 本发明涉及一种包装件及其内容物，这种包装件包含以下的组合：一种液相物质，其中溶解了一种致泡气体；一种带有一个阀(3)的加压罐，该罐用于盛上述液相物质；以及直接位于该阀后的一个喷嘴(1)，该喷嘴能实现液相物质的喷射和起泡，并具有一个中心孔和1至5个侧孔；中心孔和侧孔都与一个也是同一个小出口管相连通并连接于该阀出口，从而乳相物质从中心孔和侧孔喷出，并且液相物质是从由纯浓缩乳、脱水乳、部分代乳品和全代乳品组成的族中选择出来的，其脂肪含量在0和20%之间，非脂肪干燥成分在6和25%之间。 | ||||||
| 3 | 可搅打食物产品、搅打过的食物产品及其制造方法 | CN201580052232.4 | 2015-09-25 | CN106998732A | 2017-08-01 | J·M·德宾; D·L·宏易达 |
| 本公开大体上涉及可搅打食物产品、以及用于制作可搅打食物产品和用于由其制作搅打过的食物产品的方法。在一个实施例中，可搅打食物产品具有少于5重量％的脂肪，并且包括：约0.5重量％至约30重量％的膳食纤维；约50重量％至约95重量％的水；至多约5重量％的蛋白质；至多约5重量％的食物淀粉；至多约5重量％的乳化剂；以及至多约5重量％的水胶体。蛋白质、食物淀粉、乳化剂以及水胶体的总量在约0.25重量％至约20重量％的范围内。在某些实施例中，可搅打食物产品大体上没有乳化剂。这样的一种可搅打食物产品可以能够被发泡为，例如，具有在100％‑700％的范围内的膨胀率的稳定泡沫。 | ||||||
| 4 | Milk product or package you put the milk substitute product | JP2000512755 | 1998-09-16 | JP2001517587A | 2001-10-09 | − ミハエル ヴィルト、オットー; クエナー、ホルガー; シュヴァン、ミハエル; ハスリンガー、フランツ |
| (57)【要約】 本発明は次の組み合せを有する包装とその内容物に関する。 推進用のガスが溶解されている液相と、弁３が設けられ、かつ該液相を収納しているエアゾル缶と、弁の直後に位置し、液相の噴出と泡立ちを可能にするノズル１とを具備する。 ノズルは中心開口と、少なくとも１つの側部開口とを有する。 該液相が純粋な濃厚ミルクや、エバミルク、部分的なミルク代用製品および全体的なミルク代用製品のグループから選択され、０から２０％の脂肪分と６から２５％の無脂肪固形分とを含有している。 | ||||||
| 5 | Whipped cream can | JP18252190 | 1990-07-10 | JPH0471462A | 1992-03-06 | HASHIMOTO KOJI; ISHII TAKAYUKI; FUKAZAWA YOSHINORI |
| PURPOSE: To obtain the title can having excellent taste, flower forming property and shape retaining property and useful in decoration of cake by providing a pouring valve therein and stowing whipped cream and propellant containing nitrogen gas and carbon dioxide at a specific ratio therein. CONSTITUTION: In the objective whipped cream can provided with a pouring valve and stowing whipped cream and propellant therein, nitrogen and carbon dioxide are also stowed therein at a volume ratio of 50-90/50-10 as the above- mentioned propellant. COPYRIGHT: (C)1992,JPO&Japio | ||||||
| 6 | JPH03501204A - | JP50810688 | 1988-09-29 | JPH03501204A | 1991-03-22 | |
| 7 | FOAMING PRESSURIZED BEVERAGE | US15571295 | 2016-05-06 | US20180352824A1 | 2018-12-13 | Todd CARMICHAEL; Patrick LIBOIS; Edward GREEN |
| A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after sealing the container, and agitating the liquid beverage inside the sealed container, When the container is opened, the liquid beverage increases in volume and separates into liquid phase and a drinkable foam phase. The method may be carried out in a sealed container including a one-way valve adapted to allow a gas to enter the first container but not exit or a circulatory agitation system according to other embodiments. Thee liquid beverage may include milk, coffee, fruit juice, or mixtures thereof, particularly mixtures of milk and coffee, and may further include a gum. The gas may be nitrous oxide. | ||||||
| 8 | NON-DAIRY CREAMER DELIVERY SYSTEM | US15852040 | 2017-12-22 | US20180116237A1 | 2018-05-03 | Brandon Eugene Bell; James Matthew Owen |
| Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage “creaming”). | ||||||
| 9 | Process for sterilizing and filling aerosol containers | US3763900D | 1971-09-10 | US3763900A | 1973-10-09 | GRAF ZU SOLMS BARUTH H; HONISCH E |
| The invention provides a process for sterilizing and filling of aerosol containers with sprayable or foamable products which briefly comprises providing a sealed and valved-empty aerosol container, sterilizing the sealed aerosol container, filling the sealed sterile aerosol container first with a propellant gas, and, thereafter, filling the sealed sterile propellant-containing aerosol container with the sprayable or foamable product.
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| 10 | Process and apparatus for loading containers | US3583446D | 1968-06-24 | US3583446A | 1971-06-08 | RUSH FRANK E JR |
| In the process of loading pressurized dispensing containers with a fluid product and a normally gaseous propellant or combination of propellants, the improvement consisting in causing pipeline streams of said fluid product and said propellant or combination of propellants to mix under critical conditions in a tee of critical design thus premixing the components before they enter said container; and apparatus for carrying out the premixing.
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| 11 | Aeration of butterfat-containing liquids | US44548642 | 1942-06-02 | US2435682A | 1948-02-10 | GETZ CHARLES A |
| 12 | ホイップ可能な食品製品、ホイップされた食品製品及びこれらの製造方法 | JP2017516325 | 2015-09-25 | JP2017528150A | 2017-09-28 | マイケル ダービン ジェイコブ; レオナード ホイダ デイヴィッド |
| 本発明は、一般的に、ホイップ可能な食品製品及び前記ホイップ可能な食品製品の製造方法、並びにそれからホイップされた食品製品の製造方法に関する。一実施形態において、ホイップ可能な食品製品は、5重量%未満の脂肪を有し、食物繊維の約0.5重量%〜約30重量%と;水の約50重量%〜約95重量%と;タンパク質の約5重量%以下と;食品デンプンの約5重量%以下と;乳化剤の約5重量%以下と;ハイドロコロイドの約5重量%以下と、を含む。タンパク質、食品デンプン、乳化剤及びハイドロコロイドの総量は、約0.25重量%〜約20重量%の範囲内である。特定の実施形態において、ホイップ可能な食品製品には、乳化剤が実質的に存在しない。このようなホイップ可能な食品製品は、例えば、100%〜700%の範囲のオーバーランを有する安定した泡に通気され得る。 | ||||||
| 13 | Milk product or package you put the milk substitute product | JP2000512755 | 1998-09-16 | JP4187409B2 | 2008-11-26 | − ミハエル ヴィルト、オットー; クエナー、ホルガー; シュヴァン、ミハエル; ハスリンガー、フランツ |
| 14 | Beverage, the product, including a method for manufacturing and beverage drinks | JP53224296 | 1996-04-15 | JPH11503920A | 1999-04-06 | ダン，アレキサンダー・リチャード; ネイラー，リチャード・ジョン; バクスター，アンドリュー; ボルト，ピーター・スティーブン |
| (57)【要約】 加圧飲料容器内に、溶解しているガスを有するミルク分含有飲料を入れる。 容器の口をあける場合及び飲料を供給する場合に、溶解しているガスが放出されて、飲料中に分散する気泡を生成する。 このことによって、ミルクセーキのような効果が形成される。 ガスは、亜酸化窒素であってよい。 飲料には、香料及び／又はアルコールが加えられていてもよく、７〜１２％の脂肪分を含んでいてもよい。 | ||||||
| 15 | FOAMING PRESSURIZED BEVERAGE | US16037551 | 2018-07-17 | US20180317511A1 | 2018-11-08 | Todd Carmichael; Patrick Libois; Edward Green |
| A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof. | ||||||
| 16 | Foaming pressurized beverage | US14982583 | 2015-12-29 | US10051874B2 | 2018-08-21 | Todd Carmichael; Patrick Libois; Edward Green |
| A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof. | ||||||
| 17 | NON-DAIRY CREAMER DELIVERY SYSTEM | US15800211 | 2017-11-01 | US20180116236A1 | 2018-05-03 | BRANDON EUGENE BELL; JAMES MATTHEW OWEN |
| Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”). | ||||||
| 18 | Process for creating milk foam, using aerosol delivery system | US10687000 | 2003-10-15 | US20040076730A1 | 2004-04-22 | Jeffrey Fergus Wilkinson |
| Herein is disclosed a method for creating milk foam, a common topping for specialty coffee drinks, without steam or heat coagulation. An aerosol delivery system and a protein-rich emulsion form a product that, when dispensed and heated by microwave, is very similar in taste, texture, and appearance to steam-produced milk foam. | ||||||
| 19 | Package containing a milk product or milk substitute product | US09532173 | 2000-03-20 | US06488974B1 | 2002-12-03 | Holger Kuehner; Otto-Michael Wild; Michael Schwan; Franz Haslinger |
| The invention relates to a package for dispensing a foamed milk product. This package includes an aerosol can which contains a liquid phase in which a propellant gas is dissolved. The can is provided with a valve and a nozzle immediately downstream of the valve for spraying and foaming of the liquid phase. The nozzle has a central borehole and at least one lateral orifice which opens into an outlet tube. As the liquid phase is dispensed through the nozzle, a foam is generated. | ||||||
| 20 | Stabilizer for non-frozen water-containing ingestible materials such, for instance, as foodstuffs and internal medicines | US70251257 | 1957-12-13 | US2935408A | 1960-05-03 | STEINITZ WILLIS S |
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