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 |
|---|---|---|---|---|---|---|
| 141 | Method of managing a refrigeration system | US10132663 | 2002-04-25 | US20030005710A1 | 2003-01-09 | 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. | ||||||
| 142 | System for remote refrigeration monitoring and diagnostics | US10061964 | 2002-02-01 | US20020189267A1 | 2002-12-19 | Abtar Singh; Paul Wickberg; Thomas J. Mathews; Neal Starling |
| A system and 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 a remote location. The management center employs software modules to analyze the performance information, diagnose system conditions, and provide alarms for food safety and quality issues, refrigeration system component failure, and indicate maintenance conditions. | ||||||
| 143 | Frozen dessert novelty and method for its preparation | US09846989 | 2001-05-01 | US20020164403A1 | 2002-11-07 | 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. | ||||||
| 144 | Frozen dessert distribution and serving system and associated methods | US10062183 | 2002-01-31 | US20020150664A1 | 2002-10-17 | Eric R. Miller; William Brown |
| A method for serving a frozen dessert includes receiving a prepackaged frozen dessert at a food outlet at a storage temperature selected for optimal retention of food characteristics. The frozen dessert is placed in a tempering freezer that is adapted to maintain a serving temperature selected for optimal consumer satisfaction, which is higher than the storage temperature. The frozen dessert is retained in the tempering freezer for a sufficient time to permit the frozen dessert to equilibrate to the serving temperature. Finally, the frozen dessert is removed from the tempering freezer and served to a customer. A method for increasing a distribution potential of a frozen dessert includes prepackaging a frozen dessert at a packaging location and delivering the frozen dessert to a food outlet. Prior to the delivery, the food outlet is provided with a tempering freezer, for example, in return for a purchasing contract with the distributor. | ||||||
| 145 | Frozen dessert products and method of production | US75991801 | 2001-01-12 | US6432466B2 | 2002-08-13 | BRAKE NICOLE C; MARTIN JR ROBERT W; BACKINOFF SCOTT B |
| 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% FRUITRIM(R) 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 -10 degrees F. | ||||||
| 146 | Pectin process and composition | US161635 | 1993-12-02 | US6143346A | 2000-11-07 | Poul-Egede Glahn |
| A process is provided for treating a solution, gel, or suspension of pectin starting material having a degree of esterification greater than about 60% with a cation-containing preparation to obtain at least a first fraction having a higher degree of calcium sensitivity and a second fraction having a lower degree of calcium sensitivity than said pectin starting material. The resultant composition has a degree of esterification greater than about 60% and a ratio of calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. Compositions using citrus pectin have a degree of esterification less than about 80% and a ratio on non-calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than about 0.60. These compositions are used, for example, in admixture with foodstuffs, in personal hygienic devices, and in cosmetics. | ||||||
| 147 | Frozen food product | US898351 | 1997-07-22 | US6096867A | 2000-08-01 | Louise Jane Byass; Donald Frank Darling; Charlotte Juliette Doucet; Richard Anthony Fenn; Peter John Lillford; Andrew John McArthur; David Needham; Christopher Sidebottom; Keith Smallwood; Margaret Felicia Smallwood |
| Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals | ||||||
| 148 | Method for making frozen concentrate in a package | US416141 | 1999-10-12 | US6090426A | 2000-07-18 | Michael James Vincent |
| A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package. | ||||||
| 149 | Method for manufacturing ice cream mixes by reverse osmosis concentration and ultra-high temperature processing | US695696 | 1996-08-12 | US5753294A | 1998-05-19 | Paul A. Savello |
| Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of ice cream mix that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the milk concentrate with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final ice cream product are added at appropriate level(s) to the concentrated milk to produce an ice cream mix. The ice cream mix is ultra-high temperature processed and aseptically-packaged to create a commercially-sterilize ice cream mix that can be stored at room temperature until use in the manufacture of ice cream products. | ||||||
| 150 | Apparatus and method for dispensing defined portions of ice cream or a like deformable product | US868955 | 1992-04-16 | US5281429A | 1994-01-25 | John M. Zevlakis |
| The apparatus and method relates to an automatic dispenser for dispensing portions of a product such as ice cream from a supply comprising a coiled tubular casing in which the ice cream is encased. The end of the casing is fed into the apparatus and, as the apparatus operates, moves through to the exit. The casing with its encased ice cream is pulled through the apparatus and pinched at uniform intervals by a first pinching mechanism following which utilizing a second pinching mechanism, the casing with its encased ice cream is further pinched to a thickness of only the casing at the same uniform intervals. The casing with the encased ice cream is then drawn past a cutting device which opens the casing so that a portion defined by sequential pinched segments is dispensed and the casing removed by a scrap spool mechanism. | ||||||
| 151 | Ice cream conveyor line cleaning system | US101190 | 1987-09-25 | US4830175A | 1989-05-16 | Richard E. Durst; Edward M. Wight |
| A conveyor line system for carrying frozen comestibles in which the conveyor line support rail is formed of an elongated aluminum extrusion having incorporated within it a fluid passage extending along its length with radially and longitudinally spaced orifices for washing the conveyor line assembly during a cleaning cycle. | ||||||
| 152 | Stand for supporting substantially conical objects as well as a carrier preferably for use in connection with this stand | US444595 | 1982-11-23 | US4488654A | 1984-12-18 | Peter Odsgard |
| A stand supporting ice-cream cones comprises an upper dispensing plate (2) with a plurality of apertures (3), in which the ice-cream cones may be temporarily supported before they are to be carried away. A container (6) is provided beside the dispensing plate (2) and comprises a pile (9) of carriers, whereby each carrier (7) comprises a plurality of apertures and may serve to carrying away the conical objects (4). The carriers may be dispensed one by one from the container (6). Immediately upon the dispensing of each carrier (7), said carrier is situated on the dispensing plate (2), whereafter the ice-cream cones to be supported before the carrying away are situated in the apertures of the carrier and the stand. Because of the container a carrier is always available when one or more ice-cream cones are to be carried away from the stand. A carrier preferably for use in connection with the stand (1) comprises a plate (7) of bendable cardboard with a carrier part. The carrier part comprises a plurality of apertures receiving the ice-cream cones (4). The plate (7) may be folded immediately before the carrying away from the stand in such a manner that it is triangular in cross section, the apex of the triangle pointing upwards. The folded legs (15) of the plate comprises handles (19). | ||||||
| 153 | Spraying | US20139 | 1979-03-13 | US4226182A | 1980-10-07 | Kennet Danielsen; Torben Nielsen |
| A method of spraying a liquid to form a predetermined image on an article in which the liquid is sprayed through a pair of stencils spaced apart preferably 2 mm to 8 mm and each having apertures corresponding to the shape and size of the desired image. The definition of the image is improved and surplus liquid cannot reach the article. | ||||||
| 154 | Receptacle and support for frozen confection | US3459296D | 1967-10-20 | US3459296A | 1969-08-05 | BERG JEAN LEROY |
| 155 | Method and apparatus for making a confection novelty | US46001265 | 1965-06-01 | US3385234A | 1968-05-28 | ANDERSON RALPH F |
| 156 | Mold for frozen confections | US1150660 | 1960-02-29 | US2946207A | 1960-07-26 | HULTERSTRUM HAROLD D |
| 157 | Combination circular ice mold and freeing tool | US42164541 | 1941-12-04 | US2360250A | 1944-10-10 | MALLARD LOGAN L |
| 158 | Frozen confection, container therefor, and method of removing contents | US21291638 | 1938-06-10 | US2234013A | 1941-03-04 | RUSSELL STOVER |
| 159 | Ice-cream-bricking machine. | US1912721332 | 1912-09-19 | US1288442A | 1918-12-17 | RETZBACH EDWARD J |
| 160 | Machine for molding ice-cream. | US1901067033 | 1901-07-03 | US682243A | 1901-09-10 | CUSCADEN GEORGE W; KLOTZ CHARLES F; CUSCADEN HARRY A |
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