子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | Method for creating a relief mold for comestible products | US10758236 | 2004-01-15 | US07144594B2 | 2006-12-05 | James F. Woodhouse; Stan Holtom; John R. Russell; Angela Wright |
| A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition. | ||||||
| 62 | Model-based alarming | US11337918 | 2006-01-23 | US20060117766A1 | 2006-06-08 | Abtar Singh; Paul Wickberg; Neal Starling; Thomas Mathews |
| A method includes calculating an energy consumption model for at least one component of a building system, accessing actual weather data, applying the actual weather data to the energy consumption model, and determining an expected energy consumption value for the at least one component of the building system based on the applying. | ||||||
| 63 | Dispensing pack and machine | US10088436 | 2000-09-07 | US07017783B1 | 2006-03-28 | Jeffrey Hunter; Janume Oliveras Pico |
| An ice-cream container pack that forms a replaceable cartridge in an associated dispensing machine, said pack comprising a cylindrical body fitted with a nozzle and a plunger which, when operated by the piston of said machine, dispenses the ice cream from the pack via said nozzle, said pack being characterized in that the bottom edge (8) of the cylindrical body wall (1) is directly attached to the end wall (5), said end wall being in the form of a truncated cone, the smaller and free base of which houses the extrusion nozzle (7), whereby a part of the end wall (5) constitutes the support base for the pack on the support (4′) with which said dispensing machine is provided. | ||||||
| 64 | Model-based alarming | US10698048 | 2003-10-30 | US06990821B2 | 2006-01-31 | Abtar Singh; Paul Wickberg; Neal Starling; Thomas J. Mathews |
| A system and method for managing energy consumption of a building system includes a source of actual energy consumption data, a source of actual weather data, and a database correlating discrete weather data values with expected energy consumption values for at least one component of the building system. A computer accesses the actual weather data, actual energy consumption data and database, wherein the computer compares the expected energy consumption values with actual energy consumption data and generates an output based on the comparison. The expected energy consumption values are generated for the discrete weather data values using an energy consumption model that functionally relates discrete weather data values and design information for the building system component. | ||||||
| 65 | Packaging food products | US10070570 | 2000-09-08 | US06964145B1 | 2005-11-15 | Liam Michael O'Gallcobhair |
| A process for packaging a food product such as soft ice-cream, frozen yogurt or the like in a single-serving package comprises a continuous in-line system in which a pot (9) is formed in a deformable bottom web (2) of plastics material and a lid (12) with dispensing aperture (14) is formed in a top web (4) of plastics material. Food product is filled into the formed pot and the webs are brought together in register with a lid aligned over the mouth of the pot. The lid is sealed to the pot at a sealing station and the aperture in the lid is covered and sealed with a peel-off tab or label (16). To dispense the product for consumption, the tab is removed and the product is extruded by pressing down on the deformable pot to collapse it, forcing the product through the aperture in the lid. To facilitate this, at least a portion of the lid is formed so as to be sufficiently rigid as to provide a bearing surface toward which the pot can be collapsed. In an alternative arrangement, the bearing surface can be provided by a rigid insert (34) placed in the package between the food product and the lid and in this case the lid may be formed from a flimsy material. | ||||||
| 66 | Ice cream manufacturing and packaging process and a package for this process | US09977028 | 2001-10-15 | US06889837B2 | 2005-05-10 | Daniel P. Soehnlen; Gregory M. Soehnlen; Dale A. Panasewicz |
| A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers. | ||||||
| 67 | Printing on comestible products | US10758236 | 2004-01-15 | US20040213878A1 | 2004-10-28 | James F. Woodhouse; Stan Holtom; John R. Russell; Angela Wright |
| A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition. | ||||||
| 68 | Refrigeration system and method for beverage dispenser | US10397255 | 2003-03-27 | US20040187514A1 | 2004-09-30 | Doug Franck; Darren Wayne Simmons; Daniel J. Peck; Richard Carroll Staten |
| A method of regulating the refrigerant temperature for a beverage machine, including a refrigeration system for producing a frozen beverage, operating at least one compressor at a speed to flow the refrigerant through the refrigeration system of the beverage machine and cooling the refrigerant with at least one condenser. The method may also include controllably varying the flow of air across the at least one condenser or the speed of the at least one compressor. | ||||||
| 69 | Method and system for molding ice cream novelties and cakes | US10278196 | 2002-10-22 | US20040076727A1 | 2004-04-22 | Russ L'Hommedieu |
| A method and system for making ice cream novelties and cakes is shown, including selecting a mold comprised of a flexible, elastomeric, silicone-based material (preferably a combination of GE 6035 and GE 6075), obtaining ice cream in a temperature range between 0nullF. to 20nullF., folding the ice cream into the selected mold to create a molded material, adding layers or filling if desired, allowing the molded material to harden at a time and temperature sufficient to permit minimal to optimal hardness for demolding without sacrifice of integrity of the molded material, and demolding the molded material from the mold. The mold combination is 25% and 75% of GE 6035 and GE 6075, respectively. Where the selected mold is an ice cream pop mold of a size 8 cm by 4.7 cm by 2.5 cm, the minimal unmolding occurs at null10null F. at 52 minutes and optimal unmolding occurs at null14null F. at one hour. Where the selected mold is a deep small cake mold 20 cm round by 4.5 cm deep, the minimal unmolding occurs at 0null F. at one hour and twenty-two minutes and optimal unmolding occurs at null5null F. at one hour and forty five minutes. Where the selected mold is a deep large cake mold 24 cm round by 5.7 cm deep, the minimal unmolding occurs at 0null F. at two hours and twenty two minutes and optimal unmolding occurs at null5null F. at two hours and forty five minutes. | ||||||
| 70 | Frozen dessert novelty and method for its preparation | US09846989 | 2001-05-01 | US06713101B2 | 2004-03-30 | Josephine E. Lometillo; Singhachai Surintranspanot |
| A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating. | ||||||
| 71 | Frozen aerated product in a container | US10442765 | 2003-05-21 | US20040001905A1 | 2004-01-01 | Iain James Campbell; Sarah Jane Gray; Robert Daniel Keenan |
| A frozen aerated product is filled into a container having at least two compartments (A) and (B), said compartments being gastighlty separated from each other by an at least partially movable wall, compartment (A) containing a propellant and compartment (B) containing the frozen aerated product, compartment (B) being provided with a valve, wherein the propellant is first introduced into compartment (A), up to where a pressure of at between 1 barg and 10 barg is reached, then the frozen aerated product is introduced into compartment (B) until a pressure of between 5 barg and 12 barg, preferably above 8 barg, is reached. | ||||||
| 72 | Food quality and safety model for refrigerated food | US10084618 | 2002-02-27 | US06668240B2 | 2003-12-23 | Abtar Singh; Thomas J. Mathews; Neal Starling; Paul Wickberg |
| A system is provided for monitoring the food product and refrigeration system performance of a remote location. The system includes a management center in communication with a remote location through a communications network. The management center receives performance information of the remote location with respect to operational parameters of components of a refrigeration system of the remote location, and temperature data, at which food product has been stored. The management center utilizes software modules to analyze the performance information and provide alarms for scenarios such as food safety and quality issues, failure of a component of the refrigeration system or preventative maintenance for components of the refrigeration system. A third party computer may also communicate with the management center and the remote location for reviewing performance information. | ||||||
| 73 | Food-quality and shelf-life predicting method and system | US10061958 | 2002-02-01 | US20020163436A1 | 2002-11-07 | Abtar Singh; Thomas J. Mathews; Neal Starling; Paul Wickberg |
| A system is provided for monitoring the food product of a remote food product retailer. The system includes a management center in communication with the remote food product retailer via a communication network. The communication network is accessible via a user interface that may be located at any of the management center, the remote location or some other location. The management center gathers food product temperature information and uses that information to determine whether the shelved food product is within acceptable food safety and quality limits. If the food product exceeds these limits, an alarm is sounded at either the management center and the remote location. The user interface is operable to monitor the status of the food product via a selection of screens and remotely respond to the alarms. | ||||||
| 74 | Ice cream manufacturing and packaging process and a package for this process | US09500935 | 2000-01-15 | US06355290B1 | 2002-03-12 | Daniel P. Soehnlen; Gregory M. Soehnlen; Dale A. Panasewicz |
| A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers. | ||||||
| 75 | Frozen dessert products and method of production | US09759918 | 2001-01-12 | US20020001657A1 | 2002-01-03 | Nicole C. Brake; Robert W. Martin JR.; Scott B. Backinoff |
| The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% sucrose, about 2% to about 6% maltodextrin, about 0.2% to about 5% egg white, about 1% to about 9% FRUITRIMnull blend (comprising fruit juices and natural grain dextrins), about 0.2% to about 1.5% stabilizer, about 0% to about 0.12% emulsifier, about 0% to about 1.5% modified food starch, about 0% to about 5% milk fat, about 0% to about 10% milk solids non-fat (MSNF) with the balance being water, and on a volume basis, from about 20% to about 90% fruit puree. Flavor ingredients may be added. The method of production for the frozen dessert products comprises the steps of blending the above ingredients to form a base mixture, pasteurizing and homogenizing the base mixture, adding fruit puree to form a final mixture, extruding to a final density of about 4.5 to about 8 lbs/gallon, packaging the final mixture, and hardening the final mixture to a core temperature below null10 degrees F. | ||||||
| 76 | Relating to containers | US156969 | 1998-09-18 | US6141970A | 2000-11-07 | Stuart W. Molzahn; John Lawrence; William Dando |
| A self cooling beverage container or can. In one embodiment water (26) is maintained at low pressure such that the boiling point is reduced. The water (26) is caused to boil and the vapour to be absorbed by a desiccant. The boiling of the water (26) causes heat to be absorbed from the beverage. The desiccant may be carbon (28). The water (26) or carbon (28) (or other chemicals) in one embodiment are maintained within a blind bore (30) within the container. The water and carbon are separated by a burstable membrane (42). | ||||||
| 77 | Ice cream manufacturing and packaging process and a package for this process | US118246 | 1998-07-17 | US6103287A | 2000-08-15 | Daniel P. Soehnlen; Gregory M. Soehnlen; Dale A. Panasewicz |
| A process for making and packaging multi serving ice cream products using cryogenic hardening of ice cream in consumer containers before the containers are closed and labeled. A plastic tray container which is stable when disposed horizontally or vertically provides better processing and an improved package for both retailers and consumers. | ||||||
| 78 | Self-contained portable fluid dispensing assembly | US682691 | 1996-11-29 | US6098849A | 2000-08-08 | Gregory Charles McInnes |
| A self-contained portable dispensing assembly for dispensing fluid substances, such as foodstuffs, and in particular ice cream. The dispensing assembly includes a housing capable of being mounted on the back of an operator, a vessel within the housing for holding the contents to be dispensed, a pressurized container for discharging a propellant into the vessel, and a discharge assembly in the form of an arm having a discharge valve through which the contents flow upon discharge of the propellant and actuation of the discharge valve. The dispensing assembly also includes a piston or diaphragm for energizing the contents of the vessel in response to movement of the piston by the propellant. A cooling assembly and a cone dispenser is also provided. | ||||||
| 79 | Animal chew and play toy and a treat container | US861583 | 1997-05-22 | US5965182A | 1999-10-12 | Tony Mikael Lindgren |
| An elastic or flexible spherical animal toy, be having an interior space (15) and a slit or narrow opening (11) of elongated shape through the housing to the interior space (15). The slit or narrow opening (11) widens into a hole when pressure is applied to the ends of the slit or narrow opening, allowing a treat (17), such as animal food, treat or odor producing substances, inside the toy to fall out. An animal can typically open the slit (11) occasionally gain access to items placed inside the toy by biting or squeezing the toy. | ||||||
| 80 | Method for preparing ice for transportation | US775423 | 1991-10-15 | USRE34533E | 1994-02-08 | Freddie J. Wigley |
| A method for preparing a quantity of ice for transportation to a remote location consisting of bagging a plurality of bags of ice, then stacking the frozen bags of ice vertically on a pallet to a predetermined height. The pallet is wrapped with a material to form a first assembled unit. The unit is then placed in a freezer having a temperature at or below 20.degree. F. for a period of time sufficient to set the product. Once "set", the unit is boxed in a rigid container having sidewalls and a lid. The sidewalls are banded to form a rigid second assembly and the second assembly which is returned to the freezer for storage until it is transported to a remote location. | ||||||
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