$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Method for manufacturing frozen aerated products 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23G-009/04
  • A23G-009/20
출원번호 US-0558635 (1995-11-14)
우선권정보 EP-0118379 (1994-11-23)
발명자 / 주소
  • Fayard Gilles,CHX
  • Groux Michel John Arthur,CHX
출원인 / 주소
  • Nestec S.A., CHX
대리인 / 주소
    Pennie & Edmonds LLP
인용정보 피인용 횟수 : 22  인용 특허 : 29

초록

The method for manufacturing frozen aerated products includes the use of a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction, located in a casing fitted at one of its ends with a nozzle and at the other with a device for feeding with

대표청구항

[ We claim:] [1.] In a method for manufacturing frozen, aerated, liquid based food products, in which a liquid based composition to be frozen is mixed, aerated, frozen and cooled to a temperature at least as low as about -8.degree. C., the improvement comprising the steps of;mixing, aerating, freezi

이 특허에 인용된 특허 (29)

  1. Fazio Paul L. (La Grange IL) Pajak Bernard W. (Princeton NJ), Apparatus and method for producing a frozen novelty.
  2. Takahashi Toshikatsu (Tokyo JPX) Sasaki Isamu (Tokyo JPX) Yoshioka Takeya (Fukuoka JPX) Sarukawa Chuji (Tokyo JPX), Apparatus for manufacturing fibrous fish or shellfish “neriseihin”product.
  3. Iles ; Sr. Robert E. (Edgewater FL), Apparatus for producing frozen confection foods.
  4. Watanabe Toshiro (Tokyo JPX) Takeda Masaharu (Sagamihara JPX), Bumper assembly.
  5. Eigruber Horst (McPherson KS), Double worm extruder with meshing screws.
  6. Cunningham Frank E. (Leonardville KS) Neumann Paul E. (Manhattan KS) Huber Gordon R. (Sabetha KS), Extruded meat-based snack food and method for prearing same.
  7. Martin Robert W. (New Town Square PA) Miller Mark S. (Arlington Heights IL) Surber Kevin J. (Lombard IL), Frozen dairy product containing polyol polyesters.
  8. Roberts Clive Arnold (Oakley EN) Scott nee Reid Jennifer Joan (Wellingborough EN) Willis Michael John (Bedford EN), Ice confection.
  9. Dea Iain C. M. (Bedford GB2) Pillai Devamanohari (Bedford GB2), Ice confections and processes for their preparation.
  10. Goavec Jean-Jacques (Alencon FRX), Installation for the making of food products, in particular expanded food products, such as ice cream.
  11. Mackey Malcolm R. (Cambridge GBX), Isothermal preparation of chocolate products.
  12. Getman Harlan R. (Toledo OH), Method for producing frozen confections.
  13. Groobert Daniel (Boca Raton FL), Method of making extruded frozen cheesecake product.
  14. Sasaki Isamu (Tokyo JPX) Yoshioka Takeya (Fukuoka JPX), Method of manufacturing a fibrous fish or shellfish neriseihin product.
  15. Bender Laurence D. (Bedford GB3) Goddard Mervyn R. (Rushden GB3), Milk-shake product.
  16. Ney Robert J. (4215 E. Bay Dr. ; Ste. 1103B Clearwater FL 34624), Mixing orifice extruder.
  17. Durst Jack R. (Minneapolis MN), Preparation of fat-containing beverages.
  18. Binley Gary N. (Northamptonshire GB2), Process for forming extruded ice confections and products formed thereby.
  19. Bertrand Francis-Victor (Laversines FRX) Daouse Alain (Noailles FRX) Plessier Alain (Bresles FRX), Process for making layered aerated food composition.
  20. Whelan Richard H. (Medfield MA) Rudolph Marvin J. (Sharon MA) Petrossian Vanik D. (Waban MA), Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel.
  21. Chaveron Henri (Paris FRX) Pontillon Jean (Meulan FRX) Billon Michel (Unieux FRX) Adenier Herv (Compiegne FRX) Kamoun Ahmed (Sfax TNX), Process for preparing a chocolate paste.
  22. Sasamoto Yasuhiko (Tokyo JPX) Kammuri Youichi (Tokyo JPX) Sawa Kiyohiko (Kobe JPX) Araki Masami (Kobe JPX) Morimoto Shizuya (Tokyo JPX) Mitsui Fumio (Tokorozawa JPX) Miyazaki Nobuyoshi (Kawasaki JPX), Process for processing and treating raw materials of marine products.
  23. Stadler Edwin (Anif Nr. ATX) Hergesell Wolfgang (Markt Schellenberg DEX) Pidner Ernst (Anthering ATX), Process for producing a caramelized nut product.
  24. Asher Yashavantkumar J. (London CAX) Mollard Martha A. (London CAX) Jordan Suzette (London CAX) Maurice Terry J. (London CAX) Caldwell Karen B. (Belmont CAX), Process for producing low or non fat ice cream.
  25. Bielskis Edward (Wheaton IL) Leo Albert J. (Ontario CA) Zeien Jane K. (Geneva IL), Processed starch-gum blends.
  26. Kitchens Richard A. (1617 S. Highway 85 Fayetteville GA 30214), Register with multiple controls.
  27. Lengerich Bernhard V. (Ringwood NJ) Warren Cathryn C. (St. Louis MO), Shelf stable cookie product containing heat and shear sensitive additives and method of making.
  28. Tarantino Jeffrey W. (Wilbraham MA), Stratified chromatically distinct sherbet confection and method of making same.
  29. Rizvi Syed S. H. (Ithaca NY) Mulvaney Steven (Ithaca NY), Supercritical fluid extrusion process and apparatus.

이 특허를 인용한 특허 (22)

  1. Spindler, Suzanne Mary; Wix, Loyd, Aerated compositions and process for achieving such aerated compositions.
  2. Spindler, Suzanne Mary; Wix, Loyd, Aerated compositions, process and apparatus for achieving such aerated compositions.
  3. Windhab, Erich J.; Tapfer, Uwe, Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures.
  4. Windhab, Erich; Tapfer, Uwe, Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures.
  5. Windhab,Erich J.; Tapfer,Uwe, Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures.
  6. Gonon, Peter, Apparatus for production of ice-cream.
  7. Fayard, Gilles; Fiaux, Martine, Articles of frozen confectionery containing inclusions, and manufacturing process.
  8. Masuda, Yutaka; Tsukada, Kiyoyasu; Usui, Masakatsu; Okura, Kenichi, Cold confectionery and method of preparing the same.
  9. Windhab, Erich Josef; Müller-Fischer, Nadina Patrizia; Tapfer, Karl Uwe, Cylindrical membrane apparatus for forming foam.
  10. Feilen, Michael J., Extruded confection.
  11. Feilen,Michael J., Extruded confection.
  12. Feilen,Michael J., Extruded confection.
  13. Feilen,Michael J., Extruded confection.
  14. Lucas,Charles; Feilen,Michael J., Extruded confection.
  15. Walsh,Michelle K.; Feilen,Michael J., Extruded confection.
  16. Groux Michel John Arthur,CHX ; Fayard Gilles,CHX ; Jimenez-Laguna Antonio,CHX, Frozen concentrated milk and preparation thereof.
  17. Fayard, Gilles; Groux, Michel John Arthur, Frozen confectionery product and method of manufacture.
  18. Zhu, Shiping, Frozen product and method for its production.
  19. Sarah Jane Gray GB; Susan Turan GB, Method for the preparation of an aerated frozen product.
  20. D'Arcangelis, Larry; Tapfer, Uwe, Process control scheme for cooling and heating compressible compounds.
  21. Collins, Kenneth S.; Hanawa, Hiroji; Nguyen, Andrew; Rauf, Shahid; Balakrishna, Ajit; Todorow, Valentin N.; Ramaswamy, Kartik; Salinas, Martin Jeffrey; Yousif, Imad; Merry, Walter R.; Rui, Ying; Rice, Michael R., Process for wafer backside polymer removal and wafer front side photoresist removal.
  22. Kaliappan, Siva; Noble, Ian; Norton, Ian T.; Palaniappan, Sevugan, Stabilized foam.
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로