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 |
|---|---|---|---|---|---|---|
| 81 | Banana based frozen-nondairy dessert | US534532 | 1990-06-05 | US5098731A | 1992-03-24 | David Feldpausch |
| A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of a frozen banana based composite of bananas alone or in combination with flavor providing substances. Preferably ripe banana or banana mixture which has been quick frozen preferably in small mass units and maintained in a frozen state till time of use. The frozen banana composite is first masticated, then whipped to achieve a significant overrun and either served immediately, or refrozen, preferably quickly for future use.Fruits, nuts, and flavorings may be blended into the banana composite prior to the freezing step or they can be mixed with the frozen composite during mastication or aeration. | ||||||
| 82 | Method for preparing ice for transportation | US396092 | 1989-08-21 | US4903494A | 1990-02-27 | 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. | ||||||
| 83 | Fruit shake and method of making the same | US85454 | 1987-08-14 | US4830868A | 1989-05-16 | Bill R. Wade; Thelma L. Wade |
| A fruit juice shake mix is provided which can be stored in bulk packages such as a gallon to several gallon containers or as individual essentially a single person quantity in unit packages of usually several to a dozen individual containers such as cans or rectangular cartons. The fruit juice shake mix may be blended in a freezer to incorporate air or frozen and then air blended in to give about 40 to about 150% overrun and a viscosity suitable to be drawn into the mouth by a straw. | ||||||
| 84 | Fruit shake and method of making the same | US220283 | 1988-07-20 | US4828866A | 1989-05-09 | Bill R. Wade; Thelma L. Wade |
| A fruit juice shake containing at least one type of fruit juice having a brix value greater than about 30 to about 75, a total amount of stabilizers from at least about 0.05 to 1.5%, about 0.05 to 0.5% of protein, sufficient flavoring agent or agents to give the desired flavor in a frozen state, and sufficient water to give a mix having a brix greater than about 15 and less than 30, sufficient added edible acid to give a pH of less than about 4.4 and greater than about 3.0, a total acidity of about 0.15 to 0.80, measured as citric acid, and containing from about 20 to about 150% overrun and being frozen to a temperature of about -5.degree. F. or less and subsequently thawed for consumption thereof at a viscosity greater than 50,000 and less than about 350,000 cps units at about -4.5.degree. C. to -6.0.degree. C. | ||||||
| 85 | Hydrated freeze-dried confections | US3573932D | 1967-03-03 | US3573932A | 1971-04-06 | LASKIN MAURIE |
| FREEZE-DRIED SUBSTANTIALLY DRY CONFECTIONARY FOOD PRODUCTS TO WHICH A CHEWY CONSISTENCY HAS BEEN IMPARTED BY PARTIALLY REHYDRATING THE SAME TO A MOISTURE CONTENT OF FROM ABOUT 2 TO ABOUT 10 PERCENT, BY WEIGHT; AND A METHOD FOR MAKING SUCH PRODUCTS BY FRE%EZE DRYING TO A SUBSTANTIALLY DRY CONDITION AND THEN CONTROLLABLY REHYDRATING THE SAME.
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| 86 | System and method for the preparation of cooled edible products | US14364450 | 2013-02-11 | US10123551B2 | 2018-11-13 | Barak Beth Halachmi |
| A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream. | ||||||
| 87 | Isomalto-Oligosaccharide Prebiotic Formulations | US15861696 | 2018-01-04 | US20180185397A1 | 2018-07-05 | John Doherty |
| The present invention relates to specific formulations of functional foods and nutraceuticals comprising probiotics and Isomalto-oligosaccharides in a tasty “gummy” dosage form. Embodiments of the invention provide relief from the unpleasant side effects of high fiber functional foods and nutraceuticals including stomach discomfort, flatulence, stomach rumbling/belching and overall gut feeling. | ||||||
| 88 | METHOD FOR DELIVERING SIMULTANEOUS DELIVERY OF MULTIPLE COMESTIBLE COMPONENTS IN DIFFERENT STATES | US15373392 | 2016-12-08 | US20170233163A1 | 2017-08-17 | Jason Spiegel |
| The present invention provides a method for preparing and delivering a multi-component comestible into a mouth of a consumer. The comestible are stored in separate compartments and combined upon expulsion from the respective compartments. | ||||||
| 89 | CEREAL FOODSTUFFS, CEREAL FOOD PRODUCTS, AND METHODS OF MANUFACTURE THEREOF | US14959240 | 2015-12-04 | US20170164640A1 | 2017-06-15 | Nahum JEANNOT |
| A shaped, self-sustaining cereal product is formed from a mixture of cereal and a thickener, such as a milk. Aspects include forming the cereal product from a mixture that has been cooked, cooled, shaped, frozen, breaded, and then fried. Aspects also include forming a mixture that contains milk but with little or no water. | ||||||
| 90 | Mobile confectionary edifice or cart having telescoping upper storage for ease of mobility | US14539951 | 2014-11-12 | US09549564B2 | 2017-01-24 | Carl A. Rupp |
| The disclosure extends to methods, systems, and devices for producing a conditioned ice or snow cone products and providing toppings thereto in a mobile configuration. The system may comprise an ice shaving or snow cone machine, a mobile edifice, and a topping dispenser attached to the mobile edifice. The mobile edifice may comprise telescoping members for moving the edifice from an open position to a closed position and vice-versa. | ||||||
| 91 | Liquid filling kit | US13373273 | 2011-11-08 | US09027748B1 | 2015-05-12 | William Perkins |
| A liquid filling kit having a container with a separable bottom and top member and containing the remaining cooperating elements of the filling kit. A plurality of elongated legs, a pouch holding rack and a filling member are provided to allow flexible pouches to be filled and sealed with premixed liquids for subsequent use. The bottom member may be adapted to receive the elongated legs to thereby elevate the pouch holding rack and the filling member so that the premixed liquids may be poured through the compartments of the filling member into the open pouches held by the holding rack therebelow. Subsequent use of the filling kit, the components may be disassembled for storage within the bottom and top members forming the container. | ||||||
| 92 | Frozen aerated confection and method of production | US10598444 | 2005-02-17 | US08940352B2 | 2015-01-27 | Mario Ambrogi; Stefano Bertini |
| Frozen aerated packaged ice confection with very high softness at −18° C. which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fiber. | ||||||
| 93 | Use of low-glycemic sweeteners in food and beverage compositions | US10527332 | 2003-09-11 | US08512739B2 | 2013-08-20 | Ting Liu Carlson; Anton Woo |
| There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising sucrose and an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having a free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme. | ||||||
| 94 | Model-based alarming | US11337918 | 2006-01-23 | US08495886B2 | 2013-07-30 | Abtar Singh; Paul Wickberg; Neal Starling; Thomas J 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. | ||||||
| 95 | PARTICULATE FROZEN YOGURT-BASED PRODUCT | US13185868 | 2011-07-19 | US20120183667A1 | 2012-07-19 | Stan Jones; Curt Jones; Kay Jones; Robert Lynn |
| In accordance with a preferred embodiment, there is provided a frozen yogurt product that remains frozen at relatively high temperatures and can be added to juice, milk, or other liquid to create a smoothie or similar beverage. | ||||||
| 96 | REFRIGERATION SYSTEM ENERGY MONITORING AND DIAGNOSTICS | US13303286 | 2011-11-23 | US20120060529A1 | 2012-03-15 | Abtar Singh; Paul Wickberg; Thomas J. Mathews; Neal Starling |
| A management center is configured to communicate with a controller for an energy consuming system at a remote location, to receive ambient temperature data corresponding to an ambient temperature at the remote location, to calculate a projected energy consumption value for at least one component of the energy consuming system based on the ambient temperature data, to receive an actual energy consumption value for the at least one component from the controller, to compare the actual energy consumption value with the projected energy consumption value, and to generate an output based on the comparison. | ||||||
| 97 | METHOD AND SYSTEM FOR THE CONTINUOUS OR SEMI-CONTINUOUS PRODUCTION OF FLAVORED ICE | US13167508 | 2011-06-23 | US20120000206A1 | 2012-01-05 | Daryl G. Erbs; John P. Myers; Cary J. Pierskalla |
| An ice making system includes a flavored liquid, an ice machine and a refrigerated storage bin. The ice making system provides for the continuous production of flavored ice pieces with features to facilitate stabilization of the flavored ice and maintain the quality. | ||||||
| 98 | Method and apparatus for reusably containing frozen ice cream, ice pops, and the like | US10445280 | 2003-05-22 | US07520140B2 | 2009-04-21 | Mary C. DeLucia |
| A reusable container for frozen goods, and a method of reusably containing ice pops, are disclosed. The reusable container includes at least two telescoping casings having at least an outermost casing that includes an uppermost portion and an innermost casing that includes a lowermost portion, wherein each casing has therein at least one cavity suitably sized for insertion of at least one frozen good into the cavity, and at least one liquid coolant within at least one of the casings. The method includes the steps of telescoping upward at least two telescoping cases to accommodate at least one ice pop, placing the at least one ice pop within the telescoped ones of the at least two telescoping cases, wherein, upon placement of the ice pop within the telescoped ones, the ice pop is at least partially surrounded by a frozen liquid coolant. | ||||||
| 99 | EDIBLE PRODUCT CONTAINING BENEFICIAL BACTERIA | US11989059 | 2006-06-29 | US20090035288A1 | 2009-02-05 | Ruud Albers; Stanley Brul; Adrianus Marinus Ledeboer; Willem Maarten Meijer |
| The present invention provides a method of preparing an edible product comprising non-viable bacteria providing a health benefit, the method comprising subjecting viable bacteria to at least two sub-lethal treatments to obtain the non-viable bacteria providing a health benefit, each sub-lethal treatment on its own not being sufficient to render the bacteria non-viable. The method porvides non-viable bacteria providing health benefits but which can conveniently be incorporated into a range of edible products. | ||||||
| 100 | Particulate frozen food product | US11801049 | 2007-05-08 | US20080138486A1 | 2008-06-12 | Stan Jones |
| Particulate frozen food products exhibiting properties that allow the particles to remain free-flowing when stored in a typical retail grocery or home freezing environment are disclosed. Preferred embodiments include dairy-based products. | ||||||
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