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 |
|---|---|---|---|---|---|---|
| 121 | FROZEN PRODUCT DISPENSING SYSTEMS AND METHODS | US15785614 | 2017-10-17 | US20180106515A1 | 2018-04-19 | R. Craig COBABE; Stephen K. VERSTEEG |
| An improved frozen product dispenser wherein a product is placed into a cooled hopper and the product is then fed from the hopper into a freezing and dispensing chamber where it is frozen and dispensed. Applicants have further created improved methods and apparatuses for to control the refrigeration and freezing systems of the exemplary frozen product machines are disclosed herein. | ||||||
| 122 | Method and Apparatus for Flash Freezing Drink Mixes | US15138583 | 2016-04-26 | US20170306276A1 | 2017-10-26 | Curt Jones |
| A method for manufacturing a mixed drink confection, including combining one or more non-alcoholic ingredients with one or more alcoholic ingredients to form a liquid mix formulation, and cryogenically freezing the liquid mix formulation to form a plurality of cryogenically frozen beads of the liquid mix formulation by dripping the liquid mix formulation into a cryogenic liquid. | ||||||
| 123 | Methods and compositions of camel derived products | US13953888 | 2013-07-30 | US09770419B2 | 2017-09-26 | Shaker A. Mousa; Abdulqader Al Haider; Abdelgalil Abdelgader; Abdullah M. Aldahmash; Abdulkareem Almomen |
| The present invention provides a composition, a dairy product, and a method for treating a disorder in a subject. The composition includes (i) polymeric nanoparticles and (ii) camel derived glycosaminoglycans (GAG)s ionic complex encapsulated into the nanoparticles, at least one active ingredient encapsulated into the nanoparticles, or combinations thereof. The nanoparticles are lactoferrin nanoparticles including camel derived lactoferrin, casein nanoparticles including camel derived casein, or combinations thereof. The dairy product includes ice cream or frozen yogurt, wherein the ice cream or frozen yogurt includes the composition and is derived from camel milk or other species of milk. The method for treating a disorder in a subject includes administering a therapeutic dose of the composition to the subject. | ||||||
| 124 | Production Line And Method For Making Ice-Noodle | US15004958 | 2016-01-24 | US20160143326A1 | 2016-05-26 | MohammadMehdi Misagh |
| The present invention discloses a production line and a method for manufacturing pasteurized ice-noodles with more durability and in different tastes.Ice-noodle (Faloudeh) is one of the most delicious foods in the world, its taste is amazing and eating ice-noodle is grate especially in warm summers.Making ice-noodle with traditional methods, will cause the product be infected and not pasteurized and the shape of product will change after a day so the durability of the product is not suitable for exporting.The production line of this invention comprises three lines, one for making syrup, one for making fiber starch and the last one for mixing the syrup and the fiber starch. | ||||||
| 125 | MOBILE CONFECTIONARY EDIFICE OR CART HAVING TELESCOPING UPPER STORAGE FOR EASE OF MOBILITY | US14539951 | 2014-11-12 | US20150166089A1 | 2015-06-18 | 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. | ||||||
| 126 | Method and system for the continuous or semi-continuous production of flavored ice | US13167508 | 2011-06-23 | US09038410B2 | 2015-05-26 | 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 continuously produces flavored ice pieces for storage in an ice storage bin. A refrigeration system cools the ice storage bin. | ||||||
| 127 | SYSTEM AND METHOD FOR THE PREPARATION OF COOLED EDIBLE PRODUCTS | US14364450 | 2013-02-11 | US20140335232A1 | 2014-11-13 | 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. | ||||||
| 128 | Refrigeration system energy monitoring and diagnostics | US12685424 | 2010-01-11 | US08065886B2 | 2011-11-29 | Abtar Singh; Paul Wickberg; Thomas J. Mathews; Neal Starling |
| A management center is configured to communicate with a refrigeration system controller for a refrigeration system at a remote location. The management center is configured 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 refrigeration system based on the ambient temperature data, and to receive an actual energy consumption value for the at least one component from the refrigeration system controller. The management center is also configured to compare the actual energy consumption value with the projected energy consumption value and to generate an output based on the comparison. | ||||||
| 129 | Pin-less socket for frozen confections | US11136358 | 2005-05-25 | US07730831B2 | 2010-06-08 | Christian Mange; Matthias Ruppert |
| A pin-less socket apparatus and manufacturing system for assembling a frozen confection using such socket apparatus including a socket for accepting a conical food product therein, the socket having a hook with one or more teeth located at an outer periphery of the socket, a hinge located on an outside of the socket, the hook movably attached to the socket via the hinge, a force mechanism for holding the hook in place against the socket. The force mechanism takes the form of either an annular spring or O-ring located around the socket and hook or a linear spring attached to the hook in a lever-type manner. The manufacturing system includes a coating area for coating a wafer cone with a moisture-resistant layer, a filling area having a filler for inserting a semi-frozen confection into the wafer cone, a cooling area for accepting the wafer cone with the semi-frozen confection and including a hardening tunnel for freezing the wafer cone and the semi-frozen confection, and a dipping area including more than one pin-less socket apparatus for accepting the wafer cone and moving the wafer cone through a dipping bin. Within the system, the coating, filling, cooling, and dipping areas may be on the same or separate assembly loops including the socket apparatus within one or more of such assembly loops. | ||||||
| 130 | Edible product containing beneficial moulds and/or yeasts | US11989062 | 2006-06-27 | US20090123608A1 | 2009-05-14 | Ruud Albers; Adrianus Marinus Ledeboer; Stanley Brul |
| The present invention provides a method of preparing an edible product comprising non-viable moulds and/or yeasts that are substantially structurally intact and which provide a health benefit, the method comprising subjecting viable moulds and/or yeasts to at least two sub-lethal treatments to obtain the non-viable moulds and/or yeasts providing a health benefit, each sub-lethal treatment on its own not being sufficient to render the moulds and/or yeasts non-viable. | ||||||
| 131 | Printing on comestible products | US11582108 | 2006-10-16 | US20070031549A1 | 2007-02-08 | James Woodhouse; Stan Holtom; John Russell; Angela Wright |
| A color image may be applied onto a substantially planar carrier, and the carrier may be deformed 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. | ||||||
| 132 | Pin-less socket for frozen confections | US11136358 | 2005-05-25 | US20060280826A1 | 2006-12-14 | Christian Mange; Matthias Ruppert |
| A pin-less socket apparatus and manufacturing system for assembling a frozen confection using such socket apparatus including a socket for accepting a conical food product therein, the socket having a hook with one or more teeth located at an outer periphery of the socket, a hinge located on an outside of the socket, the hook movably attached to the socket via the hinge, a force mechanism for holding the hook in place against the socket. The force mechanism takes the form of either an annular spring or 0-ring located around the socket and hook or a linear spring attached to the hook in a lever-type manner. The manufacturing system includes a coating area for coating a wafer cone with a moisture-resistant layer, a filling area having a filler for inserting a semi-frozen confection into the wafer cone, a cooling area for accepting the wafer cone with the semi-frozen confection and including a hardening tunnel for freezing the wafer cone and the semi-frozen confection, and a dipping area including more than one pin-less socket apparatus for accepting the wafer cone and moving the wafer cone through a dipping bin. Within the system, the coating, filling, cooling, and dipping areas may be on the same or separate assembly loops including the socket apparatus within one or more of such assembly loops. | ||||||
| 133 | Use of low-glycemic sweeteners in food and beverage compositions | US10527332 | 2003-09-11 | US20060127448A1 | 2006-06-15 | Ting 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. | ||||||
| 134 | Installation for delivering a frozen product and method for using same | US10505037 | 2003-02-18 | US20050166606A1 | 2005-08-04 | Damien Burban; Cedric Chastel |
| The invention concerns a method for using an installation for delivering a frozen product comprising a feed line (3) connected to a storage container (1) or to an installation producing said frozen product. Prior to introducing said product into said feed line (3) or during an interruption in the operation of said installation, a cold fluid is circulated in said feed line (3) bringing the feed line (3) to a temperature capable of maintaining said product frozen during its stay in said feed line (3) or of maintaining said channel at said temperature. The invention also concerns an installation for delivering a frozen product and a delivery feed line (3). It comprises means (5) for circulating a cold fluid in said feed line (3) from a point (6) located proximate to one of its ends. The invention is applicable to the food industry. | ||||||
| 135 | Transparent/translucent edible ice cream cones and processes | US10702684 | 2003-11-05 | US20040180121A1 | 2004-09-16 | Jacob J. Thomas; Sean G. Westcott |
| An edible ice cream cone having a top that is open and a bottom that is closed, and formed from a composition that is a transparent and/or translucent edible glass. The edible glass can be formed from a high-boiled sucrose and glucose syrup, a high-boiled maltitol syrup, a high-boiled isomalt, or a high-boiled modified isomalt. The ice cream cones can be formed from the high-boiled composition by molding or rolling. | ||||||
| 136 | Dessert cone with embedded strip | US10307378 | 2002-11-26 | US20040101598A1 | 2004-05-27 | Pamela Paulhus |
| An edible food serving receptacle, such as an ice cream cone, with an embedded, but removable, strip, such as a paper strip, bearing an indicia such as a message about e.g. good fortune or wisdom, nutritional or education information, especially nutritional education, a sales discount coupon, a collectible item, an edible sample or medication, or a game or puzzle piece; the strip may have a partial adhesive coating covered by a releasable cover strip. | ||||||
| 137 | Use of low glycemic index sweeteners in food and beverage compositions | US10243283 | 2002-09-13 | US20040052915A1 | 2004-03-18 | Ting L. 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 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 free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, 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 free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme. | ||||||
| 138 | Method of managing a refrigeration system | US10132663 | 2002-04-25 | US06675591B2 | 2004-01-13 | Abtar Singh; Paul Wickberg; Neal Starling; Thomas J. Mathews |
| A method for monitoring the food product and refrigeration system performance of a remote location includes a management center in communication with a remote location through a communication network. The management center receives performance information of the refrigeration system at the remote location and employs software modules to analyze the performance information, diagnose system conditions, and provide alarms for food safety issues, refrigeration system component failure, and indicate maintenance conditions. | ||||||
| 139 | Frozen aerated confection | US10323303 | 2002-12-19 | US20030134024A1 | 2003-07-17 | Mark Emmett Malone; Jeffrey Underdown; Loyd Wix |
| Frozen aerated confection having an overrun of above 80% and below 250%, and containing less than 0.5% w/w glycerol, freezing point depressants in an amount of between 25% and 37% w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight |
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| 140 | Systems, methods and apparatus for producing a frozen confection | US10310327 | 2002-12-04 | US20030129287A1 | 2003-07-10 | Adriana T. Guzman; Horacio Guzman; Miriam Sibaja; Julian E. Orbanes |
| Systems, methods and an apparatus for making a frozen confection comprising a malleable outer layer of a first edible substance suitable for forming a shape or configuration to contain a second edible substance are provided. In at least one embodiment of the invention, the outer layer of the first edible substance, e.g., ice cream, is sufficiently malleable such that the outer layer can be rolled and/or folded over the second edible substance, e.g. flavored filling, to form a frozen confection. The outer layer is sufficiently thin such that no air or minimal air is contained in the outer layer to help to prevent or to at least minimize/reduce the formation of ice crystals in the outer layer. Minimizing/reducing the formation of ice crystals helps to prevent or to at least minimize/reduce breaking and cracking of the outer layer during shaping, and helps to preserve a sufficient malleability of the outer layer. Alternatively, in another embodiment, the first edible substance is formed by an emulsification process to form an emulsion from which the outer layer is configured. In other embodiments, the outer layer can be formed into a shape or configuration using a mold and can be filled with the second edible substance. The outer layer can also be formed using a mold or other shaping devices to produce a solid frozen confection. | ||||||
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